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Pork
Mar 14, 2015 20:59:11 GMT -5
Post by kidsandpets on Mar 14, 2015 20:59:11 GMT -5
Ham Tetrazzini by Flautista
1½ cups ham cubes 1 can condensed cream of mushroom soup 1/2 cup evaporated milk 1 tsp prepared horseradish 1/2 cup parmesan cheese 1/2 cup green olives, sliced 4 ounces canned mushroom slices, drained 3 cups cooked linguini
Mix all ingredients except pasta in crockpot. Cook on LOW for 5-6 hours Toss with hot linguini and serve. __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Mar 14, 2015 20:59:34 GMT -5
Post by kidsandpets on Mar 14, 2015 20:59:34 GMT -5
Fettucine with Ham and Mushrooms by Flautista
1/4 cup margarine 8 ounces fresh mushrooms, sliced 1 cup chopped onion 2 cups ham cubes
WHITE SAUCE BASE
2 tablespoons margarine 2 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon hot sauce 1 cup milk
1/4 cup milk 1/4 cup grated Parmesan cheese 8 ounces fettucine, cooked and drained
In large pan melt margarine; sauté mushrooms and onion until tender. Add ham; mix well.
In small saucepan, make white sauce base: Melt butter over low heat; blend in flour, salt and hot sauce. Gradually stir in milk. Cook over medium heat, stirring until mixture thickens and comes to a boil. Simmer and stir for 1 minute. __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Mar 14, 2015 22:06:30 GMT -5
Post by kidsandpets on Mar 14, 2015 22:06:30 GMT -5
Ham and Broccoli Casserole by Flautista
1 cup cooked ham, cubed 1 cup borroli flowerets 2 Tbsp cornstarch 1/2 tsp dry mustard dash pepper 2 tbsp margarine 2½ cups milk 8 ounces Velveeta 1¾ cups elbow macaroni, uncooked 2 tbsp bread crumbs paprika
Preheat oven to 375°. Parboil (partially cook) the broccoli. Cook elbow mac for 6 minutes, drain and set aside. Combine cornstarch, dry mustard, pepper, butter and milk. Stirring constantly, bring to a boil; boil for 1 minute. Stir in cheese until melted; add macaroni, broccoli and ham. Turn into greased 2-quart casserole. Sprinkle with bread crumbs and paprika. Bake uncovered for 25 minutes. __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Mar 14, 2015 22:07:11 GMT -5
Post by kidsandpets on Mar 14, 2015 22:07:11 GMT -5
Ham and Stuffing Bake by Flautista
4 eggs 1½ cups milk 2 tbsp dijon mustard 6 ounce box Stove Top 1½ cups diced ham 1/2 cup chopped onion 4 ounces canned mushroom slices, drained 1 cup shredded cheddar or mazzarella cheese
Mix eggs with milk and mustard in a greased 9" baking dish. Stir in dry stuffing mix and then remaining ingredients. Bake at 350° for 40-45 minutes. For less crusty top, bake 30 minutes covered, then uncover for last 15 minutes. __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Mar 14, 2015 22:07:31 GMT -5
Post by kidsandpets on Mar 14, 2015 22:07:31 GMT -5
Ham Hash by Flautista
I add 1 to 2 tbsp oil to a skillet and heat. Then I slice or cube about 4 potatoes. Once those get going I add a small chopped onion and salt them. When the potatoes are just about done I add 2 or 3 cups of ham cubes. Easy and delicious, and great for breakfast, brunch or supper. __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Mar 14, 2015 22:07:52 GMT -5
Post by kidsandpets on Mar 14, 2015 22:07:52 GMT -5
Texas-style Pulled Pork (crockpot recipe) by Emily A nice southwestern style barbecue pulled pork recipe which can be eaten with or without the bun. Cooked in a slow cooker this barbecue style pork has its own sauce. (Emily says, "This is AWESOME!!!" ) Prep Time: 15 minutes
Cook Time: 8 hours, 00 minutes
Ingredients: • 3 pound. boneless pork loin roast • 1 8 oz. can tomato sauce • 8 ounces green chilies, diced • 1 cup barbecue sauce, store bought • 1/2 onion, sliced • 4 tablespoons chili powder • 1 teaspoon dried oregano • 1 teaspoon ground cumin • 1/4 teaspoon ground cinnamon • 1/4 teaspoon black pepper • hot sauce to taste • 1/2 cup cilantro, chopped Preparation:
Combine all ingredients except pork loin and cilantro in a 4 quart slow-cooker. Place pork loin in cooker coating with sauce. Cover and cook for 8-10 hours on low heat. When pork is finished cooking, remove and place on cutting board. Shred pork, top with cilantro, and serve with sauce on side. __________________ ~Emily
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Pork
Mar 14, 2015 22:08:18 GMT -5
Post by kidsandpets on Mar 14, 2015 22:08:18 GMT -5
Ham Casserole by 1joyfulbelle Grease an 8" square baking dish. Beat 4 eggs. Add 1 1/2 cup milk and 2 tbls. mustard (regular or dijon). Pour into dish. Add 6 oz. box of stuffing mix, 1 1/2 cup diced ham, and 1/2 cup chopped onion. I didn't add mushrooms, but some may be added at this point (4 oz. can of sliced mushrooms). Top with 1 cup of shredded cheddar or mozzarella cheese. Bake at 350 for 40-45 minutes. For less crusty top, bake 30 minutes covered, then uncover for last 15 minutes. __________________ Betty
“A hundred years from now, it will not matter what kind of house we lived in, what kind of car we drove, or what our bank account balance was. But the world may be different because we made a difference in the life of a child.” –Author Unknown
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Pork
Mar 14, 2015 22:08:54 GMT -5
Post by kidsandpets on Mar 14, 2015 22:08:54 GMT -5
Indonesian Pork Tenderloin by Mom2two
Prep Time: 5 Minutes Ready In: 20 Minutes Submitted By: Pat Patty Cook Time: 15 Minutes Servings: 4
"From Spring, Texas, Pat Patty shares her favorite recipe for tangy grilled pork tenderloin. Marinated in soy sauce, lime juice, red pepper and ginger, the meat takes on plenty of flavor-and is special enough for company."
Ingredients: 3 tablespoons lime juice 3 tablespoons reduced -sodium soy sauce 3 tablespoons stir-fry sauce 3/4 teaspoon ground ginger 1 teaspoon crushed red pepper flakes 3 garlic cloves, minced 1 (1 pound) pork tenderloin
Directions: 1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting. 2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade. ALL RIGHTS RESERVED © 2010 Allrecipes.com
__________________ ~Angie~
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Pork
Mar 14, 2015 22:09:19 GMT -5
Post by kidsandpets on Mar 14, 2015 22:09:19 GMT -5
by Flautista This recipe was on the back of a package of Quaker Masa Harina de Maiz.
Tamales
Ingredients
Overnight Preparation 1/2 lb. dried corn husks (Soak corn husks in hot water overnight, to soften.) 2 1/2 lbs. pork butt or shoulder, or beef chuck, boneless and lean 2 1/2 qts. water
.Pork Filling 4 dried ancho chiles, roasted or dried 1/2 teaspoon dried oregano 1/4 teaspoon dried cumin 2 dried guarillo or puya chiles, roasted or dried 1/8 teaspoon ground cloves 1 cup reserved pork or beef broth 2 tablespoons solid shortening or lard 1 cup onions, chopped 2 cloves garlic, chopped 1 teaspoon salt
.Masa 2/3 cup solid shortening or lard 4 cups QUAKER® Masa Harina de Maíz 1 teaspoon salt 2 cups reserved pork or beef broth 1/3 cup shortening or lard, melted
..Preparation Overnight Preparation: Place cornhusks in large pan; cover husks with hot water. Set aside and allow to soften overnight at room temperature. Combine pork and the 2 1/2 quarts water; simmer 35 to 45 minutes or until tender. Drain, reserving broth. Refrigerate pork and broth in covered containers overnight.
Pork Filling: Cover roasted chiles with boiling water; soak 20 minutes. While chiles are soaking, break meat into fine shreds. In a large skillet, heat 2 tablespoons shortening and cook onions and garlic until tender. Add meat and 1 teaspoon salt, mixing until blended. Drain chiles; place in blender container. Skim fat off top of reserved pork broth. Add oregano, cumin, cloves and 1 cup defatted pork broth. Blend until smooth. Add additional broth if desired, but be sure to save 2 cups of broth for masa mixture. Stir in chile mixture into meat mixture; simmer 15 minutes.
Masa Batter: In large bowl, beat 2/3 cup shortening until fluffy. In medium bowl, combine masa and 1 teaspoon salt. Alternately add masa and broth to shortening, mixing well after each addition. Gradually beat in 1/3 cup melted shortening, mixing to consistency of thick cake batter.
To assemble: Spread 2 tablespoons masa batter in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
To Steam: Using a tamale or vegetable steamer in a large, heavy pot, place rack 2 inches above gently boiling water. (Inverted Pyrex custard cups work well to keep rack off bottom of pan.) Arrange tamales upright in steamer basket. Do not pack tightly as the tamales will expand during steaming. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with additional husks; cover, steam 2 ½ to 3 hours or until tamales are firm and fall away from husk.
To Serve: Unwrap tamales from husks and discard the husk. Serve plain, with mole sauce or your favorite Mexican sauce. Makes 3 dozen.
Prep Time: 1 hours Cook Time Time: 3 hours Chill Time: 8 hours
Cook’s Notes * If you don't have a Mexican tamale steamer, place a vegetable steamer in a large, heavy pot. Or, use a spaghetti pot with an insert that is placed on overturned custard cups to keep it from resting directly on the bottom of the pot. * To roast chilies, place on a hot griddle or directly over a gas flame. Turn frequently, using tongs, until chilies are soft and blackened. * To protect your skin from burning when working with chilies, wear rubber gloves.
Yield 3 dozen __________________ Love and blessings, Linda (formerly Linderlou)
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Pork
Apr 13, 2015 19:20:20 GMT -5
Post by kidsandpets on Apr 13, 2015 19:20:20 GMT -5
Seasoned Italian pork loin questions asap!!! (by Bronte73) Can I just put it in the crockpot or do I need some kind of liquid in there too? Thanks! __________________ www.divineordinary.com~ Psalms 34:4, "I sought the Lord and He answered me, and delivered me from all my fears." ~ www.swagbucks.com/refer/bronte73 I do mine with no liquid __________________ ~Hadley~ Mommy to 3 girls and a boy by citylights i always add at least 1 cup of water. we just had italian beef last night, in the crockpot. i think i had about a 2.5# roast. i used 2 cups of water. __________________ Be Blessed Today! by Bronte73 I ended up putting some chicken broth in there so it had some liquid. It certainly smells good! by SarahW I never add water or liquid to the crock pot when cooking meat. __________________ Mom to dd, 7 years; wife to dh, 14 years
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