from Land-o-lakes:
Preparation time: 10 min Cooking time: 5 min Baking time: 20 min
Yield: 4 servings
4 tablespoons LAND O LAKES® Butter
1 teaspoon pumpkin pie spice*
4 (1/2-inch thick) boneless pork loin chops
3/4 cup apple juice or cider
1 cup pork stuffing mix crumbs (not cubes)
1 rib (1/2 cup) celery, thinly sliced
4 (1/4-inch) red apple slices, cored
1/4 cup firmly packed brown sugar
Heat oven to 350ºF. Melt 1 tablespoon butter in 10-inch skillet until sizzling. Stir in 3/4 teaspoon pumpkin pie spice. Add pork chops; cook over medium heat until browned, turning once (4 to 6 minutes). Remove pork chops from skillet; keep warm.Combine 1/2 cup apple juice, remaining pumpkin pie spice and 1 tablespoon butter in same skillet. Bring to a boil; remove from heat. Add stuffing mix and celery; let stand 5 minutes. Meanwhile, place pork chops into greased 9-inch square baking pan; top each with apple slice and about 1/3 cup stuffing mixture. Cover; bake for 20 to 25 minutes or until pork chops are tender and stuffing is heated through. Meanwhile, combine remaining apple juice, remaining butter and brown sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute. To serve, place pork chops on serving platter; drizzle with brown sugar mixture. *Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
Recipe Tip What is the difference between apple juice and apple cider? Apple juice is usually sweetened with sugar in some form whereas, apple cider is pure apple juice without any additional sweetening. Some cider is sold pasteurized which has a longer shelf life. Because cider can be more perishable than apple juice, check the label for storage recommendations.
Nutrition Facts (1 serving): Calories: 420, Fat: 20g, Cholesterol: 90mg, Sodium: 410mg, Carbohydrates: 35g, Dietary Fiber: 2g, Protein: 24g
Thursday, October 23, 2008
20 Minute Pork Chops Mornay
A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
4 servings 20 minutes cook time
Ingredients:
4 boneless pork chops (about 1 lb)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles
Directions:
In a skillet, brown pork chops in hot oil.
Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
Stir in shredded swiss, parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
4 servings 20 minutes cook time
Ingredients:
4 boneless pork chops (about 1 lb)
1 tablespoon vegetable oil
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup water
1/3 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1/4 teaspoon nutmeg
cooked rice or egg noodles
Directions:
In a skillet, brown pork chops in hot oil.
Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
Stir in shredded swiss, parmesan and nutmeg after removing from heat.
Serve over cooked rice or egg noodles.
in sreach of the perfect peanut soup
I had it once in virginia and it was fabulous. Have not found the recipe since. Noting this one- but I'm sure this wasn't it because it was smooth and creamy- no chunks of onion or peppers.... needless to say, have not tried this yet.
From Epicurious:
Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Servings: Makes 8 servings
1 tbsp canola oil2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter
In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.
Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber
From Epicurious:
Healthy bonus Vitamin C from the bell peppers, B6, and potassium from the tomatoes
Servings: Makes 8 servings
1 tbsp canola oil2 medium onions, chopped into big pieces
1 large green bell pepper, cored, seeded, and chopped into big pieces
1 large red bell pepper, cored, seeded, and chopped into big pieces
2 tsp crushed garlic1 can (28 oz) whole tomatoes, each tomato cut into quarters, juice reserved
10 cups (2 1/2 quarts) chicken broth
1/2 tsp coarsely ground black pepper
1/2 tsp red pepper flakes
1/2 cup uncooked brown rice
1/2 cup creamy unsalted peanut butter
In a large soup pot, heat oil over medium-high, then sauté onions, bell peppers, and garlic until the onion and garlic begin to brown, about 5 minutes. Reduce heat to medium, add tomatoes and cook, stirring from time to time, until they cook down, 5 to 10 minutes. Pour in tomato juice and broth and add black pepper and red pepper flakes. Bring to a boil over medium-high heat, add rice, then reduce heat to low. Simmer, partially covered, 45 minutes. Add peanut butter all at once, stirring until it melts. Bring soup to a simmer. Serve hot.
Nutritional analysis per serving 233 calories, 12.2 g fat (1.5 g saturated fat), 24.1 g carbohydrates, 7.6 g protein, 3.9 g fiber
In search of the perfect fried chicken
Compliments of Epicurious recipe site.
Yield: Makes 1 serving (yes. one serving...)
Active Time: 20 min
Total Time: 1 hr
1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones
Put oven rack in middle position and preheat to 450°F.
Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
Yield: Makes 1 serving (yes. one serving...)
Active Time: 20 min
Total Time: 1 hr
1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-ounce) whole leg, both with skin and bones
Put oven rack in middle position and preheat to 450°F.
Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.
Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.
Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).
Cheddar Apple Breakfast Lasagna
Cheddar Apple Breakfast Lasagna Yield: 6 servings
Preparation time: 15 minutes; Bake Time: 30 minutes
Category: Breads & Breakfasts - Breakfast Dish
Ingredients: 1 cup sour cream 1/3 cup brown sugar 2 pkgs. (9 oz. each) frozen French Toast (12 slices) 1/2 lb. sliced, cooked ham 3 cups (12 oz.) shredded cheddar cheese, divided 1 can (20 oz.) apple pie filling 1 cup granola with or without raisins Directions: 1. In small bowl, blend sour cream and brown sugar; chill.
2. Place 6 French Toast slices in bottom of greased 9x13 baking pan. Layer ham, 2-1/2 cups cheese and remaining 6 slices of French Toast. Spread apple filling over top; sprinkle with granola.
3. Bake in preheated 350 degrees F. oven for 25 minutes. Top with remaining 1/2 cup cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture.
Preparation time: 15 minutes; Bake Time: 30 minutes
Category: Breads & Breakfasts - Breakfast Dish
Ingredients: 1 cup sour cream 1/3 cup brown sugar 2 pkgs. (9 oz. each) frozen French Toast (12 slices) 1/2 lb. sliced, cooked ham 3 cups (12 oz.) shredded cheddar cheese, divided 1 can (20 oz.) apple pie filling 1 cup granola with or without raisins Directions: 1. In small bowl, blend sour cream and brown sugar; chill.
2. Place 6 French Toast slices in bottom of greased 9x13 baking pan. Layer ham, 2-1/2 cups cheese and remaining 6 slices of French Toast. Spread apple filling over top; sprinkle with granola.
3. Bake in preheated 350 degrees F. oven for 25 minutes. Top with remaining 1/2 cup cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture.
Overnight Roast Turkey
The night before serving, wash and clean the completely thawed out turkey. Preheat oven to 500 degrees F. Have ready a cheesecloth large enough to wrap around the turkey or an old white pillow case.
Melt enough butter to coat cheesecloth or pillow case. Place wrapped turkey in roaster. Add 1 cup hot water to bottom and cover with lid or foil. Place in oven; reheat to 500 degrees F and cook for 1 hour. (Do not open oven any time after placing turkey in to cook.)
When 1 hour is up, turn off oven and turkey will be done the next morning. If desired, brown the turkey more by turning oven on at 375 degrees F before serving. The turkey will be very moist and tender.
Melt enough butter to coat cheesecloth or pillow case. Place wrapped turkey in roaster. Add 1 cup hot water to bottom and cover with lid or foil. Place in oven; reheat to 500 degrees F and cook for 1 hour. (Do not open oven any time after placing turkey in to cook.)
When 1 hour is up, turn off oven and turkey will be done the next morning. If desired, brown the turkey more by turning oven on at 375 degrees F before serving. The turkey will be very moist and tender.
cheese-stuffed sausage balls with tomato-basil sauce
From Racheal Ray:
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto
On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees
Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.
NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...
1 tub bocconcini, bite size fresh mozzarella in water
2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available
1 (28-ounce) can San Marzano tomatoes
container of prepared basil pesto
On hand: Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total
preheat oven 400degrees
Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned.
Basil tomato sauce : add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes.
Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto.
Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath.
NOTES:
I was kinda thinking I would add some more spices to the sausage - it seemed a little bland...or ...get a better sausage next time..lol ..and the tomatoe and pesto was a bit tangy... but if you like that -then it's good... I usually tone down the tomatoes with something sweet...sugar, carrots, mint...to get some of the acid out of it... thats just me...
In search of the best pumpkin pie
Trying several recipies: not tried yet
From LC at PSP COVE
Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.
2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten
Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.
From LC at PSP COVE
Here's one for you Flirty. This is a recipe from my grandmother, and the one I always use for pumpkin pies. I think the recipe dates back to 1949.
2 cups mashed pumpkin
1 cup milk
3 egg yolks, beaten
1/2 cup sugar
1 1/4 tsp of cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
3 egg whites, stiffly beaten
Line the pie pan with crust and pinch edges. Mix pumpkin and milk together, and then add the yolks. Add the sugar mixed with the cinnamon, clove, ginger, nutmeg, and salt. Mix well. Fold in the egg whites. Turn into pie pan. Bake in a quick over (450 degrees F.) 10 minutes. Reduce heat to hot oven (375 degrees F) and bake 20 minutes longer or until filling is firm.
Reuben Dip
1/2 lb diced corned beef
( I actually just got sliced corned beef at the deli-chopped it up- it blended nicely in the dip)
1pk(8oz) cream cheese
1 cup shredded swiss cheese
1 cup sauerkraut, drain well
1/2 cup sour cream
1 Tbsp Ketchup
2 tsp spice brown mustard
Rye crackers/bread
Heat oven to 350 degrees
Greas a 1 quart casserole dish. In Medium bowl mix all ingredients.
Spoon into casserole dish. Bake for 30 minutes - browns on top and is a little bubbly.
BIG HIT with parties!!
My notes:
I couldn't find corn beef the one day so I bought this all beef smoked lebanon balogna we have here... Seltzer brand- from amish country... it worked really well and I think even taste better.
( I actually just got sliced corned beef at the deli-chopped it up- it blended nicely in the dip)
1pk(8oz) cream cheese
1 cup shredded swiss cheese
1 cup sauerkraut, drain well
1/2 cup sour cream
1 Tbsp Ketchup
2 tsp spice brown mustard
Rye crackers/bread
Heat oven to 350 degrees
Greas a 1 quart casserole dish. In Medium bowl mix all ingredients.
Spoon into casserole dish. Bake for 30 minutes - browns on top and is a little bubbly.
BIG HIT with parties!!
My notes:
I couldn't find corn beef the one day so I bought this all beef smoked lebanon balogna we have here... Seltzer brand- from amish country... it worked really well and I think even taste better.
Subscribe to:
Posts (Atom)
