3 lbs. boneless pork loin roast
1-1/2 tbs. sugar
1-1/4 cups cider vinegar
Barbecue sauce
6 hamburger buns, toasted
Combine first 3 ingredients (pork, sugar, vinegar) and salt and pepper to taste in a pressure cooker over high heat. Secure cover and bring to high pressure. Reduce heat to low and cook 45 minutes at stabilized pressure.Release pressure. Transfer pork to a bowl and shred meat with two forks.Stir in enough barbecue sauce to moisten meat and serve on hamburger buns.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, March 20, 2009
Easy Chicken Pot Pie
4 Tablespoons butter or margarine
4 Tablespoons flour
¼ teaspoon salt
dash pepper
1 cup hot water
1 teaspoon chicken bullion granules
1 cup milk
2 cups cooked chicken or turkey, chopped
frozen or cooked vegetables, as desired *
1 can refrigerator biscuits **
* Can use your favorite fresh or frozen vegetables including carrots, peas, green beans, potatoes, etc. – if vegetables are frozen, small pieces do not need to be pre-cooked before adding to other ingredients as they will cook while heating pie
Melt butter and whisk in flour. Add water, salt, pepper, milk and bullion granules. Stir constantly over medium heat until thickened. Add chicken or turkey and desired amount of vegetables.
Pour mixture into a square or round casserole dish. Arrange biscuits on top to form a crust. Bake at 450 degrees for 10-15 minutes or until bubbly and biscuits are lightly golden.
Serve immediately.
** Mixed biscuit mix can also be substituted for can of refrigerator biscuits. Just mix together and spread on top of pie filling. Bake as directed. I have also used a small box of corn muffin mix (mixed as directed on package for an 8 by 8 pan of cornbread) as the topping for a sweeter crust!
Serving Suggestions – homemade rolls or bread sticks and extra vegetables on the side
4 Tablespoons flour
¼ teaspoon salt
dash pepper
1 cup hot water
1 teaspoon chicken bullion granules
1 cup milk
2 cups cooked chicken or turkey, chopped
frozen or cooked vegetables, as desired *
1 can refrigerator biscuits **
* Can use your favorite fresh or frozen vegetables including carrots, peas, green beans, potatoes, etc. – if vegetables are frozen, small pieces do not need to be pre-cooked before adding to other ingredients as they will cook while heating pie
Melt butter and whisk in flour. Add water, salt, pepper, milk and bullion granules. Stir constantly over medium heat until thickened. Add chicken or turkey and desired amount of vegetables.
Pour mixture into a square or round casserole dish. Arrange biscuits on top to form a crust. Bake at 450 degrees for 10-15 minutes or until bubbly and biscuits are lightly golden.
Serve immediately.
** Mixed biscuit mix can also be substituted for can of refrigerator biscuits. Just mix together and spread on top of pie filling. Bake as directed. I have also used a small box of corn muffin mix (mixed as directed on package for an 8 by 8 pan of cornbread) as the topping for a sweeter crust!
Serving Suggestions – homemade rolls or bread sticks and extra vegetables on the side
Friday, March 13, 2009
Homemade Chicken Nuggets
1 can evaporated milk (6 or 12 oz)
1 egg
1 cup flour
1 tsp. salt
½ tsp. pepper
½ tsp. garlic powder
3-3 ½ pounds boneless, skinless chicken breast
oil for frying
In a bowl, combine evaporated milk and egg. In separate bowl (or large ziploc bag) combine flour, salt, pepper and garlic powder. Heat oil on medium to high heat in a large skillet or deep fryer. Dip chicken pieces into milk and egg mixture, then coat in flour mixture. Fry in hot oil until browned.
Makes 4 servings
1 egg
1 cup flour
1 tsp. salt
½ tsp. pepper
½ tsp. garlic powder
3-3 ½ pounds boneless, skinless chicken breast
oil for frying
In a bowl, combine evaporated milk and egg. In separate bowl (or large ziploc bag) combine flour, salt, pepper and garlic powder. Heat oil on medium to high heat in a large skillet or deep fryer. Dip chicken pieces into milk and egg mixture, then coat in flour mixture. Fry in hot oil until browned.
Makes 4 servings
Thursday, February 26, 2009
Chicken and Broccoli Casserole
2 to 3 cups cooked chicken
2 cans cream of mushroom soup, undiluted
1 cup mayonnaise
1 package frozen broccoli, cooked and drained
1 package bread crumbs
shredded cheese
Grease a 9 by 12 sized pan. Put cooked chicken and broccoli on bottom of pan. Mix soups and mayonnaise together and pour over chicken and broccoli. Sprinkle with shredded cheese. Top with bread crumbs. Bake at 350 degrees until cheese is melted and casserole is heated through. Casserole does not need to cook long because all ingredients were cooked prior to assembly.
Serving Suggestions – steamed vegetables or fresh veggie tray and homemade rolls
2 cans cream of mushroom soup, undiluted
1 cup mayonnaise
1 package frozen broccoli, cooked and drained
1 package bread crumbs
shredded cheese
Grease a 9 by 12 sized pan. Put cooked chicken and broccoli on bottom of pan. Mix soups and mayonnaise together and pour over chicken and broccoli. Sprinkle with shredded cheese. Top with bread crumbs. Bake at 350 degrees until cheese is melted and casserole is heated through. Casserole does not need to cook long because all ingredients were cooked prior to assembly.
Serving Suggestions – steamed vegetables or fresh veggie tray and homemade rolls
Wednesday, February 25, 2009
Homemade Chili
1 lb. Ground beef
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder
Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.
* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili
* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily
Yields – 1 ½ quarts
Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side
¼ cup bell pepper, chopped
½ cup onion, chopped
1 can Kidney beans with sauce (beans with added green chilies are even better!)
1 can chopped tomatoes with liquid
1 tsp. ground cumin
½ tsp. pepper
1 ½ tsp. salt
1 to 2 tsp. chili powder
Puree tomatoes in blender or food processor until smooth. In a large saucepan, brown the ground beef and drain. Add seasonings, pureed tomatoes and vegetables (onion, bell pepper and beans). Simmer over low heat for one hour.
* depending upon your family's preferences, you can use tomatoes that have green chilies added - or add some extra heat by adding fresh or jarred jalapenos or other peppers to your chili
* I also like to double this recipe as it freezes well or you can use leftovers over baked potatoes or as Indian Fry Bread topping to make a second meal easily
Yields – 1 ½ quarts
Serving Suggestions –
Chili with green salad or fresh veggie tray and either cornbread or rolls
Leftover chili served as topping on Indian Fry Bread (recipe in bread section) with taco toppings and bread with honey for dessert
Leftover chili is great topping for baked potato bar (also offer shredded cheese, sour cream, salsa, cheddar broccoli sauce) – add green salad and homemade rolls on side
Tuesday, February 24, 2009
Crock Pot Beef Stew
2 pounds stew meat
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef stock
1 onion, diced
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, cut into chunks
1 stalk celery, sliced
Place meat in crockpot with flour, salt and pepper. Stir and coat meat with flour and spices. Add remaining ingredients and stir to mix well. Cover and cook on low for 8 to 10 hours or on high for 5 hours.
I often double this recipe to ensure leftovers!
Serving suggestions : add homemade rolls or serve in bread bowls. Serve with fresh vegetables or green salad for a complete meal.
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups beef stock
1 onion, diced
1 teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon paprika
4 carrots, sliced
3 potatoes, cut into chunks
1 stalk celery, sliced
Place meat in crockpot with flour, salt and pepper. Stir and coat meat with flour and spices. Add remaining ingredients and stir to mix well. Cover and cook on low for 8 to 10 hours or on high for 5 hours.
I often double this recipe to ensure leftovers!
Serving suggestions : add homemade rolls or serve in bread bowls. Serve with fresh vegetables or green salad for a complete meal.
Roasted Turkey
One of my kid's favorite meals of all time is turkey with all the trimmings! We've gotten roasting a turkey down pat over the years and have come to receive comments from all that this is the BEST turkey they have ever tasted! The meat is so moist and wonderful that we have actually been put in charge of the Thanksgiving turkey for the last two years!
The secret to a wonderful turkey is two-fold - first, use a brining solution to prevent the turkey from drying out and, second, use an oven roasting bag!
Follow the instructions to brine your turkey and then use a Reynold's oven roasting bag (make sure it is a turkey sized bag!) for a perfect bird every time! Then, use the leftover turkey to make an assortment of poultry themed recipes such as enchiladas, soup, Hawaiian haystacks, quesadillas, turkey tacos, BBQ sandwiches and more! You can even use the turkey bones to make your own homemade broth for your soup - now that is what I call being frugal and thrifty!
The secret to a wonderful turkey is two-fold - first, use a brining solution to prevent the turkey from drying out and, second, use an oven roasting bag!
Follow the instructions to brine your turkey and then use a Reynold's oven roasting bag (make sure it is a turkey sized bag!) for a perfect bird every time! Then, use the leftover turkey to make an assortment of poultry themed recipes such as enchiladas, soup, Hawaiian haystacks, quesadillas, turkey tacos, BBQ sandwiches and more! You can even use the turkey bones to make your own homemade broth for your soup - now that is what I call being frugal and thrifty!
Easy Beef Roast
I have two favorite ways to cook any type of roast.
The first is to use a Reynold's roasting bag and just follow the instructions within the package. You can actually purchase a box of roasting bags and check the instructions while in-store to make sure you have all ingredients on hand to make your meal. The roasting bags make a very moist and delicious roast every time with minimal effort!
My second choice for cooking a roast is to place it in a large crock pot slow cooker with some spices (use your favorites or just pour an envelope of dry onion soup mix on top and add about a 1/2 cup of water). I set the dial to low and let it cook ALL DAY on low. It makes my home smell wonderful and is another great, easy way to make dinner. I will even go so far as to use the meat drippings from the crock pot to make gravy on a good day! :)
You can actually bake your potatoes with your roast in the crock pot too! Just wash them well and pat dry. Wrap each in it's own piece of aluminum foil and place in bottom of crock pot. Place roast on top and cook on low for 8 hours or on high for 5-7 hours. A great step by step recipe for stacking this meal in the crock pot can be found on Stephanie O'dea's wonderful crock pot website here.
The first is to use a Reynold's roasting bag and just follow the instructions within the package. You can actually purchase a box of roasting bags and check the instructions while in-store to make sure you have all ingredients on hand to make your meal. The roasting bags make a very moist and delicious roast every time with minimal effort!
My second choice for cooking a roast is to place it in a large crock pot slow cooker with some spices (use your favorites or just pour an envelope of dry onion soup mix on top and add about a 1/2 cup of water). I set the dial to low and let it cook ALL DAY on low. It makes my home smell wonderful and is another great, easy way to make dinner. I will even go so far as to use the meat drippings from the crock pot to make gravy on a good day! :)
You can actually bake your potatoes with your roast in the crock pot too! Just wash them well and pat dry. Wrap each in it's own piece of aluminum foil and place in bottom of crock pot. Place roast on top and cook on low for 8 hours or on high for 5-7 hours. A great step by step recipe for stacking this meal in the crock pot can be found on Stephanie O'dea's wonderful crock pot website here.
Breakfast Muffin Sandwiches
1 LB ground sausage or sliced bacon
6 English muffins
6 eggs
6 slices American cheese
Shape sausage into six patties and fry in large skillet OR fry bacon slices in pan. Remove from heat when browned. Remove drippings from pan, leaving a small amount with which to fry eggs. Fry eggs in skillet with reserved drippings. Layer one fried egg, one sausage pattie OR a few slices of bacon and one slice of cheese on each toasted English muffin. Wrap in foil and heat in oven for a few minutes before serving. These can also be stored in fridge for a few days as an easy to heat breakfast.
Yield : 6 servings
6 English muffins
6 eggs
6 slices American cheese
Shape sausage into six patties and fry in large skillet OR fry bacon slices in pan. Remove from heat when browned. Remove drippings from pan, leaving a small amount with which to fry eggs. Fry eggs in skillet with reserved drippings. Layer one fried egg, one sausage pattie OR a few slices of bacon and one slice of cheese on each toasted English muffin. Wrap in foil and heat in oven for a few minutes before serving. These can also be stored in fridge for a few days as an easy to heat breakfast.
Yield : 6 servings
Crock Pot Creamy Chicken Enchiladas
1 ½ lb. Shredded cheese
2 cans (10 ¾ oz. each) cream of chicken soup
1 can (10 ¾ oz.) cream of mushroom soup
1 to 1 ½ soup cans of water
1 can (4 oz.) diced green chilies
2 cans chicken or 2 cups cooked, shredded chicken or turkey
24 to 36 corn tortillas
Mix the soup and water to the thickness you want. Add the chilies and chicken. In a large crockpot, layer a few spoonfuls of sauce then break up about ½ package of tortillas over sauce. Sprinkle with some cheese and begin layers again, repeating until everything is used up. Heat and eat – takes approximately 1 to 2 hours on high to heat thoroughly.
Serving Suggestions – fresh veggie tray or green salad, chips and salsa
2 cans (10 ¾ oz. each) cream of chicken soup
1 can (10 ¾ oz.) cream of mushroom soup
1 to 1 ½ soup cans of water
1 can (4 oz.) diced green chilies
2 cans chicken or 2 cups cooked, shredded chicken or turkey
24 to 36 corn tortillas
Mix the soup and water to the thickness you want. Add the chilies and chicken. In a large crockpot, layer a few spoonfuls of sauce then break up about ½ package of tortillas over sauce. Sprinkle with some cheese and begin layers again, repeating until everything is used up. Heat and eat – takes approximately 1 to 2 hours on high to heat thoroughly.
Serving Suggestions – fresh veggie tray or green salad, chips and salsa
Sweet and Sour Pork
1 can (20 ounces) pineapple chunks
¼ cup vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 ½ tsp salt
¼ tsp ginger
2 lbs boneless pork, cut into 1 inch cubes
1 large onion, cut into chunks
1 large green pepper, cut into chunks
hot cooked rice
Microwave: Drain juice from pineapple into 2 ½ quart casserole. Add vinegar, soy sauce, cornstarch, salt and ginger. Stir until smooth. Add meat. Cover tightly with saran wrap, turning back edge to vent. Cook at 100% power for 5 minutes. Stir, recover, leaving vent, and cook at 70% power for 25 minutes, stirring twice. Add onion, green pepper and pineapple chunks. Recover and cook at 70% power for 8 minutes or until onion and pepper are barely tender. Stir well and serve over rice.
Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender. Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.
Serving Suggestions – serve over rice with fresh or steamed vegetables and homemade rolls
¼ cup vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 ½ tsp salt
¼ tsp ginger
2 lbs boneless pork, cut into 1 inch cubes
1 large onion, cut into chunks
1 large green pepper, cut into chunks
hot cooked rice
Microwave: Drain juice from pineapple into 2 ½ quart casserole. Add vinegar, soy sauce, cornstarch, salt and ginger. Stir until smooth. Add meat. Cover tightly with saran wrap, turning back edge to vent. Cook at 100% power for 5 minutes. Stir, recover, leaving vent, and cook at 70% power for 25 minutes, stirring twice. Add onion, green pepper and pineapple chunks. Recover and cook at 70% power for 8 minutes or until onion and pepper are barely tender. Stir well and serve over rice.
Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender. Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.
Serving Suggestions – serve over rice with fresh or steamed vegetables and homemade rolls
Monday, February 23, 2009
The Best Homemade Turkey Brine
2 gallons water
1 ½ cups salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
½ cup brown sugar
approximately 1 liter of soda (we use Cherry Pepsi or Pepsi)
Mix together small amount of water and all spices in a container large enough to hold turkey. Mix until all spices are dissolved. Add thawed, rinsed turkey to container and cover with additional water and soda. Stir to combine. Cover and store in refrigerator. Soak in brine for up to 2 days before roasting or smoking.
Before cooking, remove turkey from brine and rinse well inside and out several times to remove extra salt before cooking. The juices from this turkey will be quite salty so, if using them for gravy, use low sodium liquids to make gravy to minimize saltiness of final product.
1 ½ cups salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
½ cup brown sugar
approximately 1 liter of soda (we use Cherry Pepsi or Pepsi)
Mix together small amount of water and all spices in a container large enough to hold turkey. Mix until all spices are dissolved. Add thawed, rinsed turkey to container and cover with additional water and soda. Stir to combine. Cover and store in refrigerator. Soak in brine for up to 2 days before roasting or smoking.
Before cooking, remove turkey from brine and rinse well inside and out several times to remove extra salt before cooking. The juices from this turkey will be quite salty so, if using them for gravy, use low sodium liquids to make gravy to minimize saltiness of final product.
Pork Chops with Scalloped Potatoes
3 Tbs. butter or margarine
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced
In a saucepan, melt butter. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. In a greased 13 in by 9 in by 2 in baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until potatoes are tender.
This recipe can also easily be adapted to cook in the crock pot while you are away. Just layer the onions and potatoes in bottom of crock. Brown pork chops in skillet and place on top of vegetables. Make sauce as directed above and pour over ingredients in crock pot. Cover and cook on low 8 to 10 hours. Yummy!
Yield : 6 servings
Serving Suggestions – steamed vegetables and homemade rolls
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced
In a saucepan, melt butter. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. In a greased 13 in by 9 in by 2 in baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until potatoes are tender.
This recipe can also easily be adapted to cook in the crock pot while you are away. Just layer the onions and potatoes in bottom of crock. Brown pork chops in skillet and place on top of vegetables. Make sauce as directed above and pour over ingredients in crock pot. Cover and cook on low 8 to 10 hours. Yummy!
Yield : 6 servings
Serving Suggestions – steamed vegetables and homemade rolls
Chicken in a Haystack (or Hawaiian Haystacks)
1 can condensed cream of chicken soup, undiluted (10 ¾ ounces)
2 cups cubed cooked chicken
½ soup can milk
Hot cooked rice
TOPPINGS:
pineapple tidbits, shredded cheese, coconut, sliced ripe olives, lettuce, tomato, almonds, chow mein noodles, mandarin orange segments, chopped green pepper, sliced scallions
Combine soup, milk and chicken and mix well. Heat on stovetop or in microwave until heated through (approximately 3-5 minutes). Serve chicken and soup mixture over hot rice, adding toppings of your choice.
This chicken and soup mixture also tastes wonderful over cooked noodles or mashed potatoes without adding any other toppings.
Yield: 4-6 servings
2 cups cubed cooked chicken
½ soup can milk
Hot cooked rice
TOPPINGS:
pineapple tidbits, shredded cheese, coconut, sliced ripe olives, lettuce, tomato, almonds, chow mein noodles, mandarin orange segments, chopped green pepper, sliced scallions
Combine soup, milk and chicken and mix well. Heat on stovetop or in microwave until heated through (approximately 3-5 minutes). Serve chicken and soup mixture over hot rice, adding toppings of your choice.
This chicken and soup mixture also tastes wonderful over cooked noodles or mashed potatoes without adding any other toppings.
Yield: 4-6 servings
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