Forum: Pork Recipes |
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Thread: Baked Pork Chops |
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Posts: 330
Registered: February 2004
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Baked Pork Chops
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Wed, 11 February 2004 22:27
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6 lean center-cut pork chops, 1/2-inch thick
1 egg white
1 cup evaporated skim milk
3/4 cup corn flake crumbs
1/4 cup fine dry bread crumbs
4 tsp paprika
2 tsp oregano
3/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp dry mustard
1/2 tsp salt
Non-stick spray coating as needed
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Trim all fat from chops.
Beat egg white with evaporated skim milk. Place chops in milk
mixture and let stand for 5 minutes, turning chops once.
Meanwhile, mix together corn flake crumbs, bread crumbs, spices,
and salt.
Spray a 9xl3-inch baking pan with non-stick spray coating.
Remove chops from milk mixture. Coat thoroughly with crumb mixture.
Place chops in pan and bake in 375 degrees F oven for 20 minutes.
Turn chops.
Note: If desired, substitute skinless, boneless chicken, turkey
parts, or fish for pork chops and bake for 20 minutes.
To Freeze: Freeze in an oven safe container.
To Reheat: Bake in a 350 degree oven until chops are cooked through, about 15 minutes from defrosted or 45 minutes from frozen.
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Thread: Bifana |
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Posts: 330
Registered: February 2004
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Bifana
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Wed, 11 February 2004 22:33
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3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
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To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with about half the chutney.
To Freeze: Freeze in an oven ready container.
To Reheat: Bake at 400 degrees for 25 minutes from defrosted until pork is cooked through. From frozen, bake for about 75 minutes, or until pork is cooked through.
Serve with left over chutney.
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Thread: Ham Turnovers |
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Posts: 330
Registered: February 2004
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Ham Turnovers
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Wed, 11 February 2004 22:42
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Filling
2-1/2 lbs cooked ham, finely chopped
1-1/3 Tbsp instant minced onion
8 oz canned tomato sauce
1-1/3 Tbsp parsley flakes
1/4 tsp pepper
1 tsp dry mustard
1 tsp prepared horseradish
Pastry
6-1/2 cups unsifted flour
2 tsp salt
2 cups shortening
3/4 cup cold water
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Filling: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard and horseradish. Set aside.
Pastry: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15
minutes. Divide dough into 24 pieces; form into balls. Roll each ball out on a lightly floured surface to make a circle about 5"
in diameter, about 1/8" thick. Place about 3 Tbsp of ham mixture onto one half of each pastry circle. Fold other half of circle
over ham mixture. Seal edges by pressing with tines of fork.
To Freeze: Place in freezer safe container or wrap with freezer paper.
To Reheat: Preheat oven to 400 degrees. Place on cookie sheet and bake 45 minutes or until turnovers are lightly browned.
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Thread: Jan's Ragu |
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Posts: 330
Registered: February 2004
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Jan's Ragu
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Wed, 11 February 2004 22:43
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1 lb boneless Boston butt pork roast, cut into 1/2" pieces
2 c chopped onion
1 lb ground sirloin
1/4 c dry red wine
1 c water
2 Tbsp chopped fresh basil
1 tsp sugar
1/2 tsp salt
2 - 28 oz can crushed tomatoes, undrained
8 c hot cooked rigatoni (large tube shaped pasta)
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Heat a dutch oven over medium-high heat; add pork. Cook 3 mins, browning on all sides. Add onion; cook 4 mins. Add beef; cook 3 mins or until beef looses its pink color, stirring to cruble.
Add wine; cook 7 minutes or until liquid almost evaporates.
Add water and next 4 ingredients (water through tomatoes); bring to a boil. Cover, reduce heat, simmer 30 minutes. Uncover and cook 1 hour
or until pork is tender.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat in pot until hot. Serve with rigatoni pasta.
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Thread: Lean and Spicy Meatloaf |
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Posts: 330
Registered: February 2004
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Lean and Spicy Meatloaf
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Wed, 11 February 2004 22:45
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Seasoning Mix:
1 tablespoon coarse sea salt
1 teaspoon ground cayenne pepper
1/2 tsp. cumin
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. freshly ground nutmeg
2 whole bay leaves
Meat Loaf:
Cooking spray
3/4 cup finely chopped red onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 tablespoon Worcestershire Sauce
2 teaspoons finely chopped garlic
1/2 cup robust red table wine
1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
3 tablespoons tomato paste
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Combine seasoning mix ingredients in a small bowl and set aside.
Fill the pan with olive oil over medium heat. Add onions, celery, bell peppers, garlic, Worcestershire Sauce and seasoning mix.
Saute until mixture starts sticking to the pan, about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the wine and allow to cook, stirring often, until the wine has evaporated and absolutely no liquid remains in the pan.
Remove from heat and allow mixture to cool to room temperature.
Place the beef and pork in a large mixing bowl. Add the eggs, the cooked vegetable mixture (removing the bay leaves), the tomato paste.
Mix by hand until thoroughly combined.
Place the mixture in an ungreased 8 x 4-inch loaf pan. Bake uncovered in a preheated 350 degrees F. oven for 30 minutes.
Tip: If you dont evaporate ALL the wine, your meatloaf will turn out loose and soggy, since theres no filler to sop up the liquid.
To Freeze: Freeze in oven-ready / freezer safe container.
To Reheat: Heat oven to 400 degrees F. and continue cooking until done, about 35 minutes from defrosted. Triple time from frozen.
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[Updated on: Sat, 28 February 2004 23:53]
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Thread: Pork Bifana with Chutney |
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Posts: 330
Registered: February 2004
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Pork Bifana with Chutney
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Sun, 13 June 2004 15:59
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B>Chutney
3/4 cup white sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger root
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried red chile pepper
4 cups diced rhubarb
1/2 cup chopped red onion
1/3 cup golden raisins
Roast
1 1/2 pounds pork tenderloin
2 teaspoons ground cumin
salt and pepper to taste
1 tablespoon olive oil
4 sprigs fresh cilantro, for garnish
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To make the chutney: Combine sugar, vinegar, ginger, garlic, cumin, cinnamon, cloves and red pepper in a large saucepan. Bring to simmer over low heat, stirring occasionally, until sugar dissolves. Add rhubarb, onion and raisins. Increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly. Remove from heat and let cool completely.
Preheat oven to 400 degrees F (200 degrees C).
To cook pork: Sprinkle pork with cumin, salt and pepper. Heat oil in large, heavy skillet over high heat. Add pork and brown on all sides, about 5 minutes.
Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
To Freeze: Freeze in freezer safe container, put chutney into a zip top baggie.
To Reheat: Transfer pork to roasting pan. Brush with 6 tablespoons of the chutney. Place in preheated oven, brushing occasionally with 6 more tablespoons chutney. Cook until thermometer inserted into center registers 155 degrees, about 25 minutes. Slice pork into medallions. Garnish with cilantro sprigs and serve with remaining chutney.
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[Updated on: Sun, 13 June 2004 17:19]
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