PINEAPPLE BAKED BEANS AND BEEF WITH FRIED PINEAPPLE RINGS
Steps:
- In a large skillet, brown the beef. Drain excess fat and transfer to a 5-quart slow cooker. Add the remaining ingredients, mix well, cover, and cook on low for 4 to 8 hours until bubbly.
- To make pineapple rings, beat egg well. Mix in the flour and make a thick paste. Dip pineapple slices in the batter and fry in medium hot oil.
- To serve, place baked beans in bowl and top with pineapple rings.
BEER AND SUGAR CURED PORK RECIPE
Beer and sugar cured pork is a meaty BBQ dish that is packed with flavour. This simple dish only takes a few ingredients, but will soon become a family favourite. Curing meat in a wet brine makes it t
Provided by Jane Curran
Categories Dinner
Time 25m
Yield Serves: 6
Number Of Ingredients 5
Steps:
- Put the pork chops into a bowl or ziplock bag. Stir together the beer, salt and sugar until fully dissolved. Pour this brine over the pork, then cover and leave overnight in the fridge.
- When you are ready to cook, take the pork out of the brine and pat dry. Rub olive oil into the pork and grind over some black pepper. Cook for a few mins on each side on the barbecue or a griddle pan - exact timing will depend on the thickness of your pork chops.
- To make the salad, mix together the beans, courgettes, lemon juice and olive oil with plenty of seasoning. Serve the gilled pork with the salad and scatter over the micro herbs to serve.
Nutrition Facts : @context https, Calories 270 Kcal, Fat 12 g, SaturatedFat 3 g, Carbohydrate 4 g
BORSHCH WITH BEEF AND PORK
Borshch, like most peasant soups, improves tremendously as it stands and is usually made in huge quantities. It will happily keep for 4 to 5 days. Though I like my borshch pretty pure, you can add a handful of chopped prunes, some dried mushrooms, previously soaked, or a meaty smoked ham hock. Baking the beet in its skin is the secret to a beautiful ruby color. A thick slice of sourdough pumpernickel or rye (its crust rubbed with a little garlic) is a must, while borshch without sour cream doesn't deserve to be called borshch.
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 26
Steps:
- Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats.
- While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. Grate the beets a 4-sided box grater or shred in a food processor, and set aside
- In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more.
- With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup.
CAPUTOSH TESTA
Provided by Food Network
Categories main-dish
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Cook bacon until it is crisp. Set aside to cool. Grate or blend cabbage. Add cabbage to the same pan you fried the bacon in. Leave in the bacon fat. Fry cabbage until golden to dark brown, this takes some time. Be sure to stir occasionally. While the cabbage is frying cook the bowtie noodles. Once the cabbage is completely fried, crumble the bacon into the cabbage and add to the drained noodles. Put in a baking dish and bake at 350 degrees for about 15 to 20 minutes until hot all the way through.. While this is baking take 4 pork chops and dip them in egg and milk then bread the pork chops in seasoned bread crumbs. Fry the pork chops in pan just until all sides are seared. Then place the pork chops in a cast iron pan and place in oven. Bake in a 350 degree oven until done, approximately 20 minutes, based on the size and thickness of the pork chop. In the last 3 minutes sprinkle with Parmesan cheese.
CHAR GRILLED HMONG BLACK PIG SKEWERS WITH SESAME SALT: THIT LON NUONG MUOI VUNG
Provided by Food Network
Time 12h21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the sesame seeds with salt.
- Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.
- Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.
- Dip into sesame salt.
PORK CHOPS
This recipe is from "Our School Cookbook", a cookbook compiled by elementary students in a school from Truro, Nova Scotia. I like recipes that are easy, flavorful and look appealing when being served. All in all, a great pork chop recipe.
Provided by Nova Scotia Cook
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Brown pork chops in frying pan and then transfer to a roasting pan.
- Scatter onion over pork chops.
- Mix remaining 6 ingredients together and pour over pork chops and onion.
- Cover.
- Bake for about 1 hour until meat is tender.
Nutrition Facts : Calories 406.7, Fat 18.1, SaturatedFat 6, Cholesterol 137.3, Sodium 697.6, Carbohydrate 16.8, Fiber 0.6, Sugar 14.7, Protein 42.2
SALT CURED PORK CHOPS
I was never a fan of pork chops until I tried this recipe which has become a family favorite. These chops are not only simple to make but turn out moist and tender every time. Although the process takes time the physical preparation is very minimal and very easy to do. This recipe is based on approximately 3/4 inch chops, with thicker chops I increase the cure time and thinner chops would be decreased. Feel free to add any dried herbs or spices to the cure, I just use black pepper. I store any leftover cure in sealed container and put it in the freezer.
Provided by BBQ MIKE
Categories Pork
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the salt, sugar, and pepper. Mix well.
- Put the chops on a wire rack in a baking pan or any container that is large enough to accommodate the rack.
- Generously cover the chops with the cure using about 2-3 tablespoons per chop making sure they are totally covered with the cure.
- Place the container of chops in the fridge for 6 hours uncovered.
- Remove from fridge and thoroughly rinse the chops and pat dry.
- Place the chops back into the container on top of the rack and return to the fridge for at least 1 hour.
- Heat cast iron skillet medium to medium high with the cooking oil and cook the chops flipping once until cooked through.
- Grilling is excellent as well!
Nutrition Facts : Calories 593.4, Fat 24.8, SaturatedFat 6.8, Cholesterol 137.3, Sodium 28403.4, Carbohydrate 50.4, Fiber 0.1, Sugar 49.9, Protein 41.3
SUCCULENT BAKED PORK CHOPS
These pork chops are absolutely to die for! They turn out so juicy and tender and, so far, my husband has had me make these chops for tailgating parties, house parties, supper with the kids, dinner for us two...he can't get enough!
Provided by momscaasi
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.
Nutrition Facts : Calories 500.3 calories, Carbohydrate 85.9 g, Cholesterol 60 mg, Fat 5.9 g, Fiber 1.1 g, Protein 27.2 g, SaturatedFat 1.8 g, Sodium 2550.3 mg, Sugar 77.2 g
SMOKED BROWN SUGAR-BRINED PORK CHOPS
Looking for a sweet and spicy dinner? Then check out this smoked pork chops recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 6
Number Of Ingredients 12
Steps:
- In 2-gallon-size heavy-duty resealable plastic food-storage bag, mix 1/2 cup brown sugar, the salt, bay leaves, garlic, peppercorns and 4 cups water. Seal bag and squeeze to mix until sugar and salt have dissolved. Place pork chops in bag of brine; seal bag. Refrigerate at least 3 hours but no longer than 8 hours.
- Cover wood chunks with water; soak at least 30 minutes.
- Drain wood chunks. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.
- Meanwhile, remove pork chops from brine; discard brine. Blot pork chops dry with paper towels. In small bowl, mix 2 tablespoons brown sugar, the garlic powder, black pepper and red pepper. Rub each side of pork chops with slightly less than 1 teaspoon brown sugar mixture.
- Arrange pork chops 1 inch apart on top and bottom smoker racks. Cover and smoke about 1 hour 30 minutes or until meat thermometer inserted in center of pork reads 160°F (pork will remain pink when done). If smoking stops, add additional wood chunks through side door of smoker.
Nutrition Facts : Calories 180, Carbohydrate 6 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g
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