|Posted by Admin on April 21, 2011 at 5:56 AM||comments (0)|
This is a quick, simple, and above all, a cheap way to make pork chops.
Original Recipe Yield 4 servings
4 pork chops, trimmed
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Preheat oven to 220 degrees C. Pour butter into a baking pan.
Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
Amount Per Serving Calories: 367 | Total Fat: 12.7g | Cholesterol: 109mg
|Posted by Admin on April 9, 2011 at 1:39 PM||comments (0)|
“For a simply delicious meal, rub a tenderloin with pepper, salt, and garlic powder and then grill with a coating of barbeque sauce.”
Original Recipe Yield 6 servings
2 (500g) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce
Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.
Amount Per Serving Calories: 197 | Total Fat: 3.7g | Cholesterol: 66mg
|Posted by Admin on April 6, 2011 at 9:50 AM||comments (0)|
A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time
Original Recipe Yield 1 serving
1 slice bacon
1 teaspoon melted butter
1/4 slice Cheddar cheese
Preheat oven to 180 degrees C.
Fry bacon over medium high heat until done but not crispy, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.
You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.
Cooking times vary in different ovens and at different altitudes; adjust accordingly.
Amount Per Serving Calories: 175 | Total Fat: 14.4g | Cholesterol: 238mg
|Posted by Admin on April 6, 2011 at 8:46 AM||comments (0)|
A wonderful Italian neighbor showed me how to make this recipe after I commented on how good it made the neighborhood smell when she had her windows open when she made it. This American-Italian term refers to food prepared 'hunter-style,' with mushrooms, onions, tomatoes, various herbs, and sometimes wine. I found adding cheese gave it something special, it also made it mine.
Original Recipe Yield 4 servings
2 tablespoons olive oil
1 onion, sliced
4 boneless pork chops
1 (400g) jar pasta sauce
1 (400g) can diced tomatoes
1 green pepper, seeded and sliced into strips
1 punnet fresh mushrooms, sliced
2 large cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 cup dry white wine
4 slices mozzarella cheese
In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and green pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
Amount Per Serving Calories: 614 | Total Fat: 31g | Cholesterol: 82mg
|Posted by Admin on April 4, 2011 at 4:44 AM||comments (0)|
This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.
Original Recipe Yield 8 servings
500 g peeled and diced potatoes
50 g diced celery
50 g finely chopped onion
100 g diced cooked ham
1 L water
10 g chicken bouillon granules
5 g salt, or to taste
2 g ground white or black pepper, or to taste
100 g butter
50 g all-purpose flour
500 ml milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Amount Per Serving Calories: 195 | Total Fat: 10.5g | Cholesterol: 30mg
|Posted by Admin on March 30, 2011 at 6:55 AM||comments (0)|
Original Recipe Yield 8 to 10 servings
5 potatoes, peeled and cubed
2 onions, chopped
2 cups diced ham
3 stalks celery, chopped
1 (15.25 ounce) can whole kernel corn, undrained
2 tablespoons margarine
salt and pepper to taste
2 cubes chicken bouillon
1 (12 fluid ounce) can evaporated milk
In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Amount Per Serving Calories: 210 | Total Fat: 5.6g | Cholesterol: 15mg