Pork & Rice Bake
from “Casseroles,” by Christie Katona and Thomas Katona
1 cup long-grain rice, uncooked
18 oz. can whole tomatoes
6 oz. can tomato paste
1/2 cup diced green bell pepper
1/2 cup sliced celery
3/4 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
6 pork chops
1 tsp. salt
1 white onion, sliced horizontally into 6 slices
1 cup shredded cheddar cheese
Heat oven to 325ºF. Place uncooked rice in shallow 3-quart casserole. Add tomatoes, tomato paste, green pepper and celery. Sprinkle with chili powder, oregano, garlic, 12/ tsp. salt and pepper. Stir to mix well. Trim any fat from pork chops and place in single layer on top of rice. Sprinkle with 1 tsp. salt. Top each chop with an onion slice. Cover tightly with a lid or foil. Bake 1 hour and 15 minutes. Remove cover; sprinkle with cheese and return to oven to melt cheese, about 10 minutes longer. Serves 6.
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Pork Barbecue
4 lbs. boneless pork shoulder, cut into 1" cubes, excess fat trimmed
2 cups water
1 cup ketchup
1 cup water
1 medium onion, finely chopped (1/2 cup)
1/4 cup vinegar
1 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1/2-1 tsp. bottled hot pepper sauce
1/4 tsp. garlic salt
1/4 tsp. ground red pepper
16 toasted hamburger buns, hotdog buns or cornbread squares
In large saucepan or Dutch oven, combine pork cubes and 2 cups water. Bring to a boil. Reduce heat; simmer, covered, 1 hour. Meanwhile, in 2-quart saucepan, combine ketchup, 1 cup water, onion, vinegar, Worcestershire sauce, chili powder, salt, paprika, pepper, hot pepper sauce, garlic salt and ground red pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Drain pork. Place about 1/4 of the meat at a time in food processor bowl. Cover and process just until meat is shredded. Return meat to pan, then add sauce. Heat and stir until warmed through. Spoon onto buns or cornbread squares. Serves 16.
NOTE: If you prefer a saucy barbecue, double the sauce recipe and simmer for the same amount of time. Add half of the sauce to the meat and serve the rest with the sandwiches.
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Pork Chop & New Potato Skillet
6 pork loin or rib chops, 1/2" thick (about 1-1/2 lbs.)
10 3/4-oz. can condensed cream of mushroom soup
4-oz. can mushroom stems and pieces, undrained
1/4 cup water
2 Tbsp. dry white wine or apple juice
3/4 tsp. chopped fresh OR 1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
6 medium new potatoes (about 1-1/2 lbs.), quartered
1 Tbsp. chopped pimiento
10 oz. frozen green peas, rinsed and drained
Spray 10" nonstick skillet with Pam. Heat over medium-high heat. Cook pork in skillet until brown on both sides. Mix soup, mushrooms, water, wine, thyme, garlic powder and Worcestershire sauce; pour over pork. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 15 minutes. Add potatoes. Cover and simmer 15 minutes. Stir in pimiento and peas. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender and slightly pink when centers of thickest pieces are cut and peas are tender. Serves 6.
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Pork Chops & Apple Slices
4 pork loin chops, about 1" thick, well trimmed
2 medium apples, peeled, cored and sliced
1 tsp. butter
1/4 tsp. nutmeg, optional
salt and pepper
In skillet, brown pork chops quickly; drain well. Arrange layer of sliced apples in crock pot, then a layer of pork chops; repeat. Dot with butter; sprinkle with nutmeg. Add salt and pepper to taste. Cover and cook on Low setting 6-8 hours. Serves 4.
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Pork Chop Scalloped Potato Bake
Pork Chop Scalloped Potato Bake
from Jessica
Prepare 2 boxes of packaged scalloped potatoes as directed on package, except omit one of the seasoning packets. When potatoes are ready to put in the oven to bake, place 4-6 pork chops on top of potatoes and sprinkle with remaining seasoning packet. Bake, uncovered, at the temp indicated on the scalloped potato box until pork chops are done (about 45 min-1 hour, depending on thickness).
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Pork Chop Skillet
about 8 potatoes
about 6 pork chops
salt and pepper
Brown pork chops in a little oil. After you've browned them on each side well, slice potatoes thin. Remove chops from skillet. Add half of the potatoes then a bit of salt and pepper. Top with half the pork chops, then the remaining potatoes and more salt and pepper. Put in 350ºF oven, covered, for 30 minutes. If you have thicker chops they'll take a little longer.
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Pork Chop Special
8 to 10 small, thick pork chops
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sage
1 can (12 oz) cream of mushroom soup
1 Tbsp. dried
onion flakes
Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.
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Pork Chop Supper
6 pork loin or rib chops, 1/2” thick
6 medium new potatoes (11/2 lbs.), cut into eighths
10-3/4-oz. condensed cream of mushroom soup (or golden cream of mushroom, cream of chicken or cream of celery)
4-oz. can mushroom pieces and stems, drained
2 Tbsp. dry white wine (or apple juice)
1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
3 Tbsp. flour
1 Tbsp. diced pimientos
10-oz. pkg. frozen green peas, rinsed and drained
Spray 10” nonstick skillet with Pam; heat over medium-high heat. Cook pork in skillet, turning once, until brown. Place potatoes in 3 1/2- to 6-quart crockpot. Mix soup, mushrooms, wine, thyme, garlic powder, Worcestershire sauce and flour; spoon half over potatoes. Place pork on potatoes; cover with remaining soup mixture. Cover and cook on Low 6-7 hours or until pork is tender. Remove pork; keep warm. Stir pimientos and peas into crockpot. Cover and cook on Low 15 minutes or until peas are tender. Serve with pork. Serves 6.
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Pork Chop Surprise
from the Fix-It and Forget-It Cookbook
4 pork chops
6 potatoes, sliced
10-3/4 oz. can cream of mushroom soup
water
Brown pork chops on both sides in skillet. Transfer to slow cooker (note: after I browned my pork chops I cut the bones out of them and put them in the crockpot boneless) Add potatoes. Pour soup over top. Add enough water to cover all ingredients Cover. Cook on high 6-8 hours.
Variation: Combine 1 envelope dry onion soup mix with mushroom soup before pouring over potatoes ( I did this also).
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Pork Chops in Gravy
1 pound boneless pork chops, 3/4" thick
10-3/4 oz condensed cream of mushroom soup, undiluted
1 envelope dry onion soup mix
4 oz sliced mushrooms
Pour soup, onion soup mix and mushrooms into crock pot; mix well. Add pork chops and turn to coat in sauce. Cook on low heat all day (6 to 8 hours). Serve with noodles or mashed potatoes. Yield: 4 servings.
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Pork Chops Italian
1/4 cup chopped fresh parsley
1 tsp. dried oregano leaves
1 tsp. fennel seed
1/2 tsp. garlic salt
1/2 tsp. pepper
four 4-oz. boneless pork loin chops
Heat oven to 350ºF. In small bowl, combine parsley, oregano, fennel, garlic salt and pepper. Mix well. Coat pork chops with mixture. Place in ungreased 8" square baking dish. Bake 30-40 minutes or until pork chops are no longer pink in center. Serves 4.
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Pork Chops O'Brien
1 Tbsp. vegetable oil
6 pork chops, 1/2-3/4" thick
seasoned salt
10 3/4-oz. can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
24-oz. frozen O'Brien or hash brown potatoes, thawed
1 cup (4 oz.) shredded cheddar cheese
2.8-oz. can french fried onions
Heat oven to 350ºF. In large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside. In large bowl, combine soup, milk, sour cream, pepper and 1/2 tsp. seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can fried onions. Spoon into 9x13" baking dish; arrange chops on top. Bake, covered, 40 minutes, or until chops are done. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Serves 6.
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Pork Chops with Cider Gravy
from Gail
Season the chops with salt, pepper and thyme and sear in a cast iron skillet with a little olive oil. When well brown on both sides, I pour 1/2 cup of apple cider into the pan and transfer the whole thing into a 350ºF oven until the chops are done. I then use the drippings to make a gravy thickened with a flour and water slurry.
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Pork Chops with Corn Stuffing
1 Tbsp. oil
six 4-oz. boneless pork loin chops, about 3/4" thick
1-1/2 tsp. dried pork seasoning
4 cups cornbread stuffing mix
1/2 cup chopped celery
1/4 cup chopped onion
1/4 tsp. dried sage leaves, crushed
14-1/2-oz. can ready-to-serve chicken broth
11-oz. can vacuum-packed whole kernel corn with red & green peppers, drained
1 egg, beaten
Heat oil in large skillet over medium heat until hot. Add pork chops; cook until browned on both sides. Drain. Sprinkle pork with pork seasoning. In large bowl, combine all remaining ingredients; mix well. Spray inside of 3-1/2- to 4-quart crockpot with Pam. Spoon stuffing mixture into crockpot. Arrange browned pork chops in two layers over stuffing. Cover; cook on Low setting for 5-6 hours or until pork is no longer pin in center. Serves 6.
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Pork Chops with Hot Garlic Sauce
from Dana
4-6 pork chops
2 tsp. fresh ginger root, grated or minced
2 tsp. garlic, grated or minced
3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. white vinegar
1/2 tsp. red pepper flakes
2 tsp. cornstarch
Mix sauce ingredients together and marinate chops for 1-2 hours. Cook on grill until done.
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Pork Chops with Mandarin Oranges
from "Recipe Hall of Fame Quick and Easy Cookbook"
6 pork chops
3 Tbsp. brown sugar
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1 tsp. prepared mustard
1/4 cup ketchup
1 Tbsp. vinegar
12-oz. can mandarin oranges
Brown pork chops. Mix together other ingredients, except oranges, and pour over chops. Cook, covered, until tender, about 30-40 minutes. Remove excess fat. Watch carefully so sauce doesn’t evaporate. Add water, if needed. Add mandarin oranges, including juice. Serve with rice or noodles.
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Pork Chops with Potatoes & Apples
four 1” thick boneless pork chops, trimmed of excess fat (about 1-1/2 to 2 lbs.)
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried sage
1/2 tsp. pepper
2 Tbsp. butter
1 cup chopped onions
2 tsp. Dijon mustard
4 cups peeled and thinly sliced potatoes
4 cup peeled, cored and thinly sliced Granny Smith apples
1/2 cup reduced-sodium chicken broth
1/2 cup apple juice or cider
Preheat oven to 425ºF. Sprinkle pork chops with salt, thyme, sage and pepper. In large ovenproof skillet over medium-high heat, add butter. Add pork chops and brown, 2 minutes per side. Remove pork; set aside. Add onions to skillet and sauté until softened, 3-5 minutes, stirring frequently. Stir in mustard. Top with potatoes, apples, broth and apple juice. Stir to combine. Bring to boiling. Cover, place in oven and bake 10 minutes. Uncover, stir and bake 10-15 minutes more, or until potatoes are tender. Return pork to skillet, cover and bake 7-12 minutes, or until pork is cooked through. Serves 4.
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Pork Chops with Warm Pineapple Salsa
from Southern Living magazine
six 6 oz. lean boneless pork chops
Caribbean Spice Rub:
2 Tbsp. ground allspice
1 Tbsp. ground ginger
1 Tbsp. dried thyme, crushed
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. salt
1/2 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
vegetable cooking spray
Warm Pineapple Salsa:
2 shallots finely chopped
1 jalapeno pepper, minced
1-1/2 tsp. grated fresh ginger
vegetable cooking spray
1-1/4 cups fresh orange juice
1 pineapple, peeled and chopped (I used a 20 oz can chunked pineapple, well drained)
1 Tbsp. fresh mint chopped
1 Tbsp. fresh basil chopped
1/2 tsp. curry powder
Rub pork chops evenly with Caribbean Spice Rub ( I didn't have any so I used jerk seasoning) Place on a broiler rack coated with cooking spray, and place rack in broiler pan. Broil 5" from heat 5 minutes on each side or until done. (I grilled my pork chops on the bbq) Serve with Warm Pineapple Salsa.
Caribbean Spice Rub: Combine all ingredients, store in an airtight container.
Warm Pineapple Salsa: Sauté first 3 ingredients in a skillet coated with non stick spray over high heat for 2 minutes. Add juice, and cook 5 minutes or until mixture is reduced by half. Stir in pineapple and remaining ingredients; reduce heat to low. and cook until thoroughly heated.
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Pork Kabobs
from Taste of Home magazine
1/2 cup vegetable oil
1/4 cup chopped onion
3 Tbsp. lemon juice
1 Tbsp. minced fresh parsley
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground marjoram
1/8 tsp. pepper
2 lb. boneless pork, cut into 1" cube
Cucumber Yogurt Sauce:
8 oz. carton plain yogurt
1/2 cup chopped cucumber
1 Tbsp. chopped onion
1 Tbsp. minced fresh parsley
1 tsp. lemon juice
1/8 tsp. garlic salt
pita bread
In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. Grill, uncovered, over medium coals for 8-10 minutes or until the meat is no longer pink. Serve in pita bread with sauce.
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Pork Medallions in Tarragon Sauce
from "Recipe Hall of Fame Quick and Easy Cookbook"
1-1/2 lb. pork tenderloin, cut into 1” slices
Dijon mustard
2 Tbsp. butter
1/2 cup beef broth
1/2 tsp. dried tarragon
1/2 cup half-and-half
pepper to taste
Cover pork slices with Dijon mustard. Brown in butter and reduce heat; cook until no longer pink, about 5 minutes. Remove to heated platter. Add beef broth and tarragon to drippings, stirring to scrape brown bits loose. Simmer until half has evaporated. Add half-and-half and pepper, simmer and stir until slightly thick. Pour sauce over pork. Serve with buttered spinach noodles.
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Pork Parmigiana
Recipe by Julee
vegetable cooking spray
1 pound pork tenderloin
1/3 cup Italian bread crumbs
3 Tbsp. grated Parmesan cheese, divided
1 egg, lightly beaten
16 oz. rotini
27-1/2 oz. jar tomato and herb pasta sauce
1/2 cup mozzarella cheese, shredded
Heat oven to 425ºF; spray baking pan with vegetable cooking spray. (I use my PC stone). Slice meat into eight equal pieces; turn on end and pound to 1/4" thickness. Stir together bread crumbs and 1 Tbsp. Parmesan cheese. Dip meat in egg on both sides, then crumb mixture. Place meat in baking pan; bake 10 minutes on each side, or until meat is done. Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce; spoon three-fourths sauce over pasta. Top with pork cutlets; spoon remaining sauce over pork. Sprinkle with remaining Parmesan cheese and mozzarella cheese. Melt cheese and serve.
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Pork Roast with Fresh Sage
from "The All New Good Housekeeping Cookbook"
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh sage
2 garlic cloves, finely chopped
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
1 bone-in pork loin roast (4 lbs.), trimmed
1/3 cup dry white wine
2/3 cup chicken broth
Preheat oven to 350ºF. On cutting board, chop parsley, sage, garlic, thyme, salt and pepper together, occasionally crushing mixture with side of chef’s knife, to make thick paste. Place roast in 9x13” roasting pan and rub herb paste on pork. Roast until meat thermometer inserted in thickest part of roast (but not touching bone) reaches 155ºF., 2 hours to 2 hours 15 minutes. Internal temperature of meat will rise to 160ºF. upon standing. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving. Meanwhile, add wine to roasting pan and heat to boiling over high heat, stirring until browned bits are loosed from bottom of pan. Add broth and heat to boiling. Remove from heat and skim and discard fat. Serve sauce with roast. Serves 8.
Each serving: 268 calories, 1g carbohydrate, 12g total fat (4g saturated), 99mg cholesterol, 440mg sodium
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Pork Schnitzel
1 lb. pork cutlets
1 tsp. salt
1 tsp. pepper
1/2 cup flour
2 eggs, beaten
1-1/4 cups dry bread crumbs
oil for frying
Pound cutlets as thin as possible. Sprinkle with salt and pepper. Set up an assembly line with flour on one plate, eggs on another and crumbs on a third. Coat each cutlet with flour, then egg, then bread crumbs. Heat 1/4” oil in large skillet over medium heat. Add as many cutlets as will fit without crowding. Cook until golden brown on each side, about 90 seconds. Drain on paper towels. Serves 4.
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Pork Steaks in Mushroom Gravy with Mashed Potatoes
5 lbs. pork steaks
two 10-3/4 oz. cans cream of mushroom Soup
21-1/2 oz. milk
10 lbs. potatoes
1/4 cup butter
1-2 cups of milk
Stack pork steaks in crockpot. Pour soup and milk (mix together first) over the steaks. Turn the crockpot on low. Cook for 6-8 hours. Peel and boil the potatoes. Mash with the butter and milk. Top with the pork steaks and gravy. The pork will be falling-apart tender so this works well as a topping. Watch out for bones!
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Pork Stroganoff
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup flour
2 lb. lean boneless pork, cut into 2” chunks
4 Tbsp. butter
2 cloves garlic, minced
2 onions, finely chopped
1-1/2 cups hot water, in which 2 chicken bouillon cubes have been dissolved
2 tsp. Worcestershire sauce
11/2 cups sour cream
1/4 cup chopped parsley for garnish
Combine salt and pepper with flour. Dredge pork chunks in the seasoned flour. In large saucepan, heat butter until brown. Cook garlic until butter is translucent. Add meat and cook until browned. Add onion, bouillon and Worcestershire sauce. Bring liquid to a boil, reduce heat and simmer, covered, 30 minutes, or until meat is tender. Stir in sour cream and cook only long enough to heat through, about 10 minutes. Adjust seasonings as desired. Garnish with parsley. Serves 6.
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Pork Tenderloin with Orange-Ginger Sauce
Recipe by Linda W.
1/4 cup frozen orange juice concentrate, thawed
1/4 cup white wine, or chicken broth
2 tsp. freshly grated ginger root, up to 1 Tbsp.
1/2 tsp. dried thyme
1 clove garlic, crushed
1 pork tenderloin
salt and freshly ground black pepper
1 tsp. cornstarch, up to 2 tsp.
In a small mixing bowl, whisk together thawed orange juice concentrate, wine, ginger root, dried thyme and garlic. Place tenderloin in a large Ziploc bag and pour marinade over all. Close bag and refrigerate for 2-4 hours, turning bag occasionally. Preheat oven to 425ºF. Remove tenderloin from marinade, season with salt and pepper, and place in baking dish that's been sprayed with cooking spray; reserve marinade. Roast tenderloin for 10 minutes. Meanwhile, pour marinade into a small saucepan and bring to a boil. Whisk in the cornstarch 1/2 tsp. at a time and cook until marinade thickens slightly. Remove from heat, or keep on very low heat to avoid cooling completely. Turn oven down to 350ºF. and continue cooking tenderloin for another 30 minutes, basting 2 times with a small spoonful of sauce until tenderloins register 155ºF. on an instant-read thermometer. Remove from oven and let rest, covered with foil, for 5-10 minutes (tenderloin will continue cooking). Slice tenderloins into 3/4" thick slices and serve over rice, spooning orange-ginger sauce on top.
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Potato Chip Chicken Fingers
from Pam
5 to 6 oz. potato chips (you can use plain, ruffled, BBQ or sour cream and onion chips)
2 whole boneless, skinless chicken breasts
2 Tbsp. milk
1 whole egg, beaten
Fill a Ziploc bag with potato chips. Using a rolling pin, gently crush the chips until they are fine crumbs. Cut chicken into "finger-sized" strips. Whisk together milk and egg. Dip the chicken strips into the egg mixture. Put them into the bag with the crushed chips. Gently shake the bag to coat the chicken with chips. Place on an ungreased cookie sheet. Bake at 400ºF. for 20-30 minutes, turning once during cooking time. Serve with: dipping sauce: honey-mustard, salsa, barbecue sauce, ranch dip, etc.
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Prime Rib
from Chris
I bought a 2 bone cut of prime rib. Rubbed the outside with garlic. I preheated the oven to 400ºF, cooked the meat at that temp for 15 minutes, then reduced the temperature to 325ºF and cooked it for 2 hours more. We like ours done medium-well. It was delicious.
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Provolone Chicken
from Peggysue00101
4 boneless skinless chicken breast halves, flattened
1/2 cup flavored bread crumbs
1 tsp. Italian herbs
4 slices provolone cheese
1 tsp. butter
Preheat oven to 425ºF. Place bread crumbs in a flat dish and press both sides of the chicken into the crumbs. Place coated chicken pieces in a greased 9x13 baking dish. Sprinkle with Italian seasoning, and top with cheese. Dot with butter and bake for 20 minutes or until done. Yield: 4 servings.
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Quick & Easy Broccoli Chicken
6.9-oz. pkg. Rice-a-Roni, chicken flavor
2 Tbsp. butter
1 tsp. dried basil
4 boneless, skinless chicken breast halves, about 1 lb.
2 cups broccoli flowerets
1 tomato, chopped
1 cup (4 oz.) shredded cheddar or mozzarella cheese
Saute rice-vermicelli mix with butter in large skillet on medium heat until vermicelli is golden brown. Add 2 cups water, Special Seasonings and basil. Bring to a boil on high heat. Place chicken on rice. Cover; reduce heat to low. Simmer 10 minutes. Stir in broccoli and tomato. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand 3 minutes. Serves 4.
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Quick Chicken Cacciatore
from Kathy
1-1/4 pounds boneless, skinless chicken breast (3 pieces)
salt and freshly ground black pepper
2 Tbsp. olive oil
1/2 tsp. crushed red pepper flakes
2 Portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
28-32 oz. can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing
Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.
Kathy’s Notes: Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of Portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well. Yield: 4 servings
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Quick Chicken Parmesan
From “Casseroles,” by Christie Katona and Thomas Katona
1 egg
1 tsp. water
1/4 tsp. salt
1 cup bread crumbs
1/2 cup grated Parmesan cheese
6 boneless, skinless chicken breast halves
3 Tbsp. olive oil
16 oz. jar prepared spaghetti sauce
6 oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Heat oven to 350ºF. Spray shallow 1-1/2 quart casserole with nonstick cooking spray. Combine egg, water and salt in shallow dish. Combine crumbs and 1/2 of the Parmesan in a second shallow dish. Dip chicken in egg mixture and roll in crumbs. Heat oil in large skillet over medium-high heat and brown chicken breasts on both sides. Arrange chicken pieces in casserole and cover with spaghetti sauce. Bake 45 minutes. Top with cheeses and continue to bake 10 minutes longer. Serves 4-6.
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Ranch-Style Chicken Fried Steak & Gravy
4 lb. round steak, 1/2" thick
1 cup milk
1 cup flour
salt, pepper to taste
4 Tbsp. fat
4 Tbsp. flour
1 quart milk
Tenderize round steak. Dip in milk, then in flour; salt and pepper to taste. Fry in deep fat at approximately 375ºF until golden brown. After steak is done, pour off fat leaving about 4 Tbsp. in pan. Add 4 Tbsp. flour. Stir until smooth. Add 1 quart milk. Stir and cook until thickened for gravy. Serves 8.
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Rao's Famous Lemon Chicken
from "Rao's Cookbook: 100 Years of Magic," as seen on Good Morning America
2 broiler chickens, (2 1/2 to 3-pound each) halved
1/4 cup Italian parsley, chopped
Lemon Sauce:
2 cups fresh lemon juice
1 cup olive oil
1 Tbsp. red wine vinegar
1 1/2 tsp. minced garlic
1/2 tsp. dried oregano
Salt and pepper, to taste
To attain maximum heat, preheat broiler for at least 15 minutes before using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion each chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. Yields: 6 servings
Lemon Sauce: Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
Per Serving (excluding unknown items): 1097 Calories; 89g Fat (73.0% calories from fat); 65g Protein; 8g Carbohydrate; trace Dietary Fiber; 252mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 9 Lean Meat; 0 Vegetable; 1/2 Fruit; 13 Fat; 0 Other Carbohydrates.
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Red Pork Chops
from Geeprather
6-8 pork chops
1-12-oz. bottle chili sauce
catsup
water
1/2 cup brown sugar
2 tsp. dry mustard
Pour chili sauce into crockpot, refill bottle with catsup and pour into crockpot, refill bottle with water and pour into crockpot (you end up with 1-1/2 cups each, chili sauce, catsup, and water). Add sugar and mustard. Arrange pork chops in pot. Cook on high until done. Adjust cooking time/temperature to your particular crockpot. This is a very flexible recipe that is also great with boneless country style ribs. I have also used up to about 2-1/2 lbs meat without increasing the sauce amount and if you are cooking a smaller amount of meat you can decrease the sauce, catsup and water to 1 cup each with great results.
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Rib Roast with Roasted Garlic-Thyme Sauce
from Marianne
7- to 8-pound trimmed prime beef rib roast* (sometimes called standing rib roast; 3 or 4 ribs)
1 Tbsp. vegetable oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 cup minced shallot
2 Tbsp. red-wine vinegar
1-1/2 cups dry red wine
1 bay leaf
3 cups veal or beef demiglace** or 4 cups beef broth
1-1/2 Tbsp. unsalted butter, softened
1-1/2 Tbsp. all-purpose flour if using beef broth
Preheat oven to 475ºF. Put roast, ribs side down, in center of a 13- by 9" flameproof roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 Tbsp. oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375ºF. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115ºF. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130ºF. for medium-rare.)
While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining Tbsp. thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. If using demiglace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manié. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper.
NOTE: Demiglace can be found at specialty food shops.
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Rice-a-Roni Meatballs
1 lb. hamburger
2 eggs
1 pkg. beef flavor Rice-a-Roni
water per pkg. directions
Combine hamburger and eggs, and rice-a-roni, roll into meatballs. Brown in skillet. Mix the seasoning packet with water and cover the meatballs and cook.
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Rice-a-Roni Meatloaf
I make a box of beef Rice A Roni and let it cool down, then mix as much Rice-a-Roni as I think I will need for the amount of hamburger I am using and add the appropriate number of eggs, then salt and pepper to taste. Mix it all up very well (if you want to, add one chopped onion). Bake at 400ºF. for about 30 to 45 minutes; it's yummy and not one bit dry.
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Roast Chicken
5-6 lb. roaster chicken
potatoes, peeled and cubed or cut lengthwise
carrots, cleaned and cut in small pieces
onions, cut in pieces or rings
lemon half
1/2 onion, cut in quarters
salt and pepper to taste
Wash chicken and place in pan. Place lemon half and quartered onion inside cavity of chicken and salt and pepper if you like. Place potatoes, carrots and onions around chicken in pan and add a little water to cover bottom of pan. Salt and pepper. Cook in 350 oven about 2-2-1/2 hours and check doneness around bone. It is done when juices run clear. You can also make chicken gravy out of the juice to pour over veggies if you like.
Gravy: Mix together equal amounts of flour and COLD water. Heat juice from pan until it barely boils. Slowly add flour-water mixture (will boil over if you add it too fast). Stir together until desired thickness. Heat through and add salt and pepper to taste.
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Roast Chicken #2
recipe by Rival
3-1/2 pounds roasting chicken or hen
salt and pepper
parsley
butter
basil OR tarragon, optional
Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place in crockpot, dot chicken breast with butter. Sprinkle with basil and basil or tarragon if desired. Cover and cook on high 1 hour, then low 8 to 10 hours.
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Roast Chicken Breasts with Herbs
three 12-oz. whole chicken breasts, split
2 Tbsp. melted butter
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup chopped shallot
1 cup sliced mushrooms
2 Tbsp. flour
10-1/2 oz. can condensed chicken broth, undiluted
1/2 cup white wine
chopped parsley
Herb Butter:
1/3 cup butter, softened
2 tsp. lemon juice
2 Tbsp. chopped parsley
1 Tbsp. chopped fresh chives
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
Preheat oven to 375ºF. Make herb butter: In small bowl, using fork, beat 1/3 cup butter with lemon juice, 2 Tbsp. parsley, the chives, thyme, 1/2 tsp. salt and 1/8 tsp. pepper. With rubber scraper, carefully loosen skin from side of chicken breasts, taking care not to break through skin. Spread 2 Tbsp. herb butter over breast meat under skin, using metal spatula or rubber scraper. Cautiously push herb butter in as far as it will go. Arrange chicken breasts in single layer in roasting pan, skin side up. Brush with melted butter; sprinkle with salt and pepper. Bake, uncovered, basting occasionally with drippings in pan 50-60 minutes or until tender and golden-brown. Remove chicken breasts to heated serving platter; keep warm. Pour off drippings; return 2 Tbsp. for roasting pan. In reserved fat in pan, sauté shallot and mushrooms, stirring occasionally, about 5 minutes. Remove from heat; stir in flour until smooth. Add chicken broth and wine. Cook over medium heat, stirring constantly, until mixture comes to boiling and is thickened; simmer 1 minute. Spoon sauce over chicken breasts; sprinkle with parsley. Serves 6.
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Roast Chicken with Herb Butter
from "The All New Good Housekeeping Cookbook"
3-1/2 lb. chicken
3 Tbsp. butter, softened
2 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
Preheat oven to 450ºF. Remove giblets and neck from chicken; discard or reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat dry with paper towels. In cup, combine butter, chives and parsley until well blended. With fingertips, gently separate skin from meat on chicken breast and thighs. Rub herb mixture on meat under skin. Sprinkle salt and pepper on outside of chicken. With chicken breast up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string. Place chicken, breast side up, on rack in 9x13” roasting pan. Roast about 1 hour. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175-180ºF. and juices run clear when thigh is pierced with tip of knife. Transfer chicken to warm platter; let stand 10 minutes to set juices for easier carving. Remove skin from chicken before eating, if desired. Serves 4.
Each serving with skin: 495 calories, 48g protein, 0g carbohydrate, 32 g total fat (12g saturated), 177mg cholesterol, 375mg sodium
Each serving without skin: 347 calories, 41g protein, 0g carbohydrate, 19 g total fat (8g saturated), 150mg cholesterol, 353mg sodium
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Roast Lemon Chicken
from "The All New Good Housekeeping Cookbook"
7-lb. roasting chicken or capon
2 lemons
1 bunch thyme
2 garlic cloves
3/4 tsp. salt
1/2 tsp. ground black pepper
1-1/4 cups chicken broth
2 tsp. cornstarch
1 Tbsp. cold water
Preheat oven to 375ºF. Remove giblets and neck from chicken; discard or reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat dry with paper towels. From 1 lemon, cut 4 thin slices. Cut remainder of lemon and second lemon into quarters. With fingertips, gently separate skin from meat on chicken breast. Place 2 lemon slices under skin of each breast half. Set aside several thyme sprigs for garnish. Place garlic cloves, lemon quarters and remaining thyme sprigs inside cavity of chicken. Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.
With chicken breast up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string. Place chicken, breast side up, on rack in 10x14” roasting pan. Roast chicken, basting occasionally with pan drippings, 1-1/2 to 2 hours. When chicken turns golden brown, cover loosely with tent of foil to prevent overbrowning. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175-180ºF. and juices run clear when thigh is pierced with tip of knife.
Transfer chicken to warm platter; let stand 15 minutes to set juices for easier carving. Meanwhile, prepare gravy: Remove rack from roasting pan. Skim and discard fat from drippings. Add broth to pan, stirring until browned bits are loosened from bottom of pan. In cup, blend cornstarch and water until smooth. Stir cornstarch mixture into broth; add remaining 1/4 tsp. each salt and pepper. Heat to boiling over high heat, stirring; boil 1 minute. Garnish chicken with reserved thyme sprigs. Serve with gravy. Remove skin from chicken before eating, if desired. Serves 8.
Each serving with skin: 469 calories, 50g protein, 3g carbohydrate, 28 g total fat (8g saturated), 156mg cholesterol, 525mg sodium
Each serving without skin: 291 calories, 42g protein, 3g carbohydrate, 11 g total fat (3g saturated), 125mg cholesterol, 500mg sodium
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Roast Pork Loin with Apples & Cinnamon
from The National Pork Producers Council
2 lb. boneless pork loin roast
1 Tbsp. olive oil
1 tsp. black pepper, ground
1 tsp. ginger, ground
1/2 tsp. nutmeg, ground
1/2 tsp. cinnamon, ground
1/2 cup dry white wine ( I use apple juice)
1/4 cup honey
1 Tbsp. lemon juice
2 apples, cored, peeled, and sliced into wedges
Rub pork loin with olive oil, pepper, HALF of the ginger, nutmeg and cinnamon. Combine the other half of the spices with the wine, honey, lemon juice and apple wedges. Roast pork loin in shallow pan in a 350ºF oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155ºF. Remove from oven, let roast rest for 10 minutes. Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.
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Roasted Chicken
chicken roasting stand
one whole chicken, about 3-4 lbs.
salt, garlic powder, paprika
Wash chicken, pat outside dry, spray stand with Pam, sprinkle seasonings inside cavity, put on stand and generously sprinkle outside of chicken with seasonings. Bake at 350ºF. for 2 hours.
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