Cubed Pork Mix Oamc Recipes

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LINGUINE ALA ANNE - OAMC



Linguine Ala Anne - OAMC image

I don't remember where I found this recipe, but it's a really good one for leftover ham and for OAMC. Instead of the 13x9-inch dish, I usually make it in 2 8x8 dishes. Simple and good.

Provided by lazyme

Categories     Ham

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

12 ounces linguine
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
12 ounces evaporated milk
4 ounces mushrooms
1 1/3 cups water
1 chicken bouillon cube
4 cups cooked ham, cubed
1/2 cup romano cheese, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon vegetable oil
1 cup crouton, seasoned

Steps:

  • Cook linguine in a large pot according to the directions, drain and return to the pot.
  • While the linguine cooks, melt butter or margarine in saucepan.
  • Stir in flour and salt, adding evaporated milk.
  • Bring to a boil, stirring constantly.
  • Boil and stir one more minute.
  • Add liquid from the mushrooms, water and bouillon cube.
  • Cook over medium heat, stirring constantly until slightly thickened and bubbly.
  • Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed.
  • Spoon linguine mixture in to a 13x9x2 inch baking dish (may want to grease it), pressing it up to the sides and leaving a slight hollow in the center of the dish.
  • 5Toss ham into remaining sauce, spread it in the center of the linguine.
  • Sprinkle with Romano cheese, cover with foil, and freeze dish.
  • Sauté red and green bell peppers in vegetable oil until soft, allow to cool.
  • Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.
  • To serve: Thaw dish, peppers and croutons.
  • Bake dish uncovered in a preheated 400ºF oven for 20 minutes.
  • Before serving, sprinkle croutons around edge of casserole.
  • Reheat red and green peppers and mound them in the center.

OAMC- CHORIZO, BACON, EGG BREAKFAST BURRITO



OAMC- Chorizo, Bacon, Egg Breakfast Burrito image

I used another OAMC recipe for the base and adapted this recipe to my taste. I think the Chorizo sausage goes well with the this burrito and gives it good flavor.

Provided by Dads Cooking

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

7 ounces stick chorizo sausage
1 dozen egg
6 slices turkey bacon
3 medium potatoes
2 cups cheddar cheese or 2 cups Mexican blend cheese
72 inches tortillas
oil (for frying)
6 tablespoons mayonnaise
3 tablespoons mustard
1 -2 teaspoon dill

Steps:

  • First peel and cube the potatoes and fry them in a pan with oil of your choice.
  • While the potatoes are cooking fry the bacon and then the chorizo sausage.
  • Crack a dozen eggs and mix them together. ( I season with pepper and add milk) opitional.
  • Cook the scrambled eggs and when they are done add them and all the other cooked ingredients into a large bowl.
  • Mix them thoroughly.
  • Make the sauce by mixing the mayo, mustard, and dill together.
  • Spoon about 2 tablespoons of mixture into center of the burrito, add a desired amount of the sauce, add some cheese and wrap tightly. (at this point I wrap them in wax paper or freezer paper and seal them with freezer tape.).
  • After all have been wrapped set them on cookie sheets and flash freeze for an hour or two. Then place into Ziplock freezer bags and use as needed.

Nutrition Facts : Calories 436.5, Fat 24.2, SaturatedFat 9.3, Cholesterol 228.7, Sodium 832.3, Carbohydrate 33.9, Fiber 2.6, Sugar 2.4, Protein 20

CUBED PORK WITH CREAM OF MUSHROOM SOUP



Cubed Pork with cream of mushroom soup image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 3

56 packages pork
1 cans mushroom soup
1 cans milk

Steps:

  • Brown Cubed Pork , remove from pan, add 1 can of Cream of Mushroom soup and 1 can milk mix it together and ad the cubed pork back into the pan, let cook until the cubed pork is the tenderness that you desire. Stiring up the mushroom soup as it cooks

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GINGER PORK



Ginger Pork image

Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 12

1 pound boneless pork loin, cubed
½ cup all-purpose flour
1 ½ tablespoons peanut oil
¼ cup chicken broth
¼ cup water
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground ginger
salt and pepper to taste

Steps:

  • Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
  • In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g

PORK CUBES 'N' STUFFING



Pork Cubes 'n' Stuffing image

"This recipe is too good to keep to myself," says Heather Kirchkesner. The Yaurep Station, Pennsylvania cook created the savory specialty when she had pork and stuffing mix on hand. "My husband just raved about it," she adds.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 6

1-1/2 pounds pork chop suey meat or boneless pork loin, cut into 1/2-inch cubes
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup plus 2 tablespoons water
2-1/4 cups crushed chicken stuffing mix
1/2 cup shredded cheddar cheese

Steps:

  • Season pork with pepper. In a large skillet, saute pork in oil for 5-6 minutes or until browned; drain. Add water; bring to a boil. Cover and cook for 2 minutes. Stir in stuffing mix. , Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover for 1 minute or until cheese begins to melt.

Nutrition Facts : Calories 377 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

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