Pasta Pork Medley Recipes

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

SAUTEED VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

PASTA VEGGIE MEDLEY

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese.

SHRIMP AND PASTA MEDLEY

Steps:

• Bring salted water to a boil, add the noodles, stir and cook according to package instructions. The pasta should be al dente. Drain and reserve 1/4 cup of cooking liquid.
• Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok. Add the onions, zucchini, red peppers, salt and pepper. Cook, stirring, over high heat until wilted, about 3 minutes.
• Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron. Cook and stir about 3 minutes longer over high heat.
• Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid. Toss and stir well. Bring to a simmer and cook for 2 minutes. Serve immediately.

GRANDMA'S NOODLE MEDLEY

Steps:

• In a frying pan, brown burger with onions. Drain grease.
• Add tomatoes and kidney beans, including juice.
• Add seasonings and simmer 15 minutes.
• Add noodles, stir.
• Simmer for 20 minutes. Top with parmesean cheese if wanted. Makes a large dish!

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place pork on a rack coated with nonstick cooking spray in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 30-35 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Cover with foil; let stand for 10 minutes before cutting into thin slices.
• Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain.
• In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

PORK MEDLEY

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight.
• Drain and discard marinade. Place pork on a rack coated with nonstick cooking spray in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 30-35 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Cover with foil; let stand for 10 minutes before cutting into thin slices.
• Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain.
• In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.