Beef and Cheese Pinwheels
2 1/4 lbs. thinly sliced deli roast beef
3 packages (4 oz.) herb flavored cream cheese
12 large flour tortillas (about 10 inches)
6 C. spinach leaves (about 1 large package)
3 jar (7 oz.) roasted red peppers, rinsed and patted dry
Spread cheese evenly over one side of each tortilla.
Place deli roast beef over cheese leaving ½-inch border around edges. Place spinach leaves over beef. Arrange peppers down center, over spinach.
Roll up tightly and wrap each roll in plastic wrap. Refrigerate at least 30 minutes or up to 6 hours before serving.
To serve, cut each roll crosswise into 8 slices. You can stick a toothpick in them to keep them together if you need to. Arrange cut side up on serving platter.
Makes about 60 pieces.
Note: You can use any of your favorite deli meats with this easy recipe. When rolling, try to roll them tightly.
Saturday, July 16, 2011
Apple Crumb Stuffed Pork Chops
Apple Crumb Stuffed Pork Chops
4 pork chops (1-inch-thick) , cut with pockets
Apple-Crumb Stuffing
salt and pepper to taste
1 tbs butter or margarine
3 tbs water
Preparation
Stuff pockets of pork chops with Apple-Crumb Stuffing and secure with toothpicks. Sprinkle pork chops with salt and pepper. Melt butter in a large heavy skillet; brown pork chops on both sides. Add water. Cover, reduce heat, and simmer 50 minutes or until pork chops are tender, adding more water if needed.
4 pork chops (1-inch-thick) , cut with pockets
Apple-Crumb Stuffing
salt and pepper to taste
1 tbs butter or margarine
3 tbs water
Preparation
Stuff pockets of pork chops with Apple-Crumb Stuffing and secure with toothpicks. Sprinkle pork chops with salt and pepper. Melt butter in a large heavy skillet; brown pork chops on both sides. Add water. Cover, reduce heat, and simmer 50 minutes or until pork chops are tender, adding more water if needed.
24 hr Ham Casserole
24 hr Ham Casserole
Mix 1 can mushroom soup
2 beaten eggs
Cut 4 slices bread cut in 1" cubes
Spread half the bread in 9x9x2 pan
Then 1-1/2 c finely diced cooked ham
Cover with 1 c cooked peas
Spread the other half of bread cubes
Pour soup mix over. Cover. Chill 6 to 24 hr
Spread 2 slices bread with butter; cut in 1/2" cubes; chill; sprinkle on casserole Bake 50 - 60 min @ 325'
Sprinkle with 1/2 c shredded cheese
Let stand 10 min. Serve
Mix 1 can mushroom soup
2 beaten eggs
Cut 4 slices bread cut in 1" cubes
Spread half the bread in 9x9x2 pan
Then 1-1/2 c finely diced cooked ham
Cover with 1 c cooked peas
Spread the other half of bread cubes
Pour soup mix over. Cover. Chill 6 to 24 hr
Spread 2 slices bread with butter; cut in 1/2" cubes; chill; sprinkle on casserole Bake 50 - 60 min @ 325'
Sprinkle with 1/2 c shredded cheese
Let stand 10 min. Serve
Crockpot Cajun Brew Pork and Beans
Crockpot Cajun Brew Pork and Beans
5 cans Pork-n-Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high.
Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
5 cans Pork-n-Beans (2nd to smallest size)
2 8 oz cans tomato sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce (average size)
The following are "to taste"
Worcestershire sauce
Hot sauce
Cajun Seasonings
Liquid smoke
Mustard
Brown Sugar
Mix all ingredients in a crockpot and crank it up to high.
Let it cook all day, stirring occasionally.
Can also be made on the stove top, but let it simmer for several hours stirring occasionally.
Pork and Shrimp Wontons
Pork and Shrimp WontonsMakes 5 - 6 dozen
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle).
Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place filled wonton on a baking sheet and cover while preparing remaining won ton.
The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.
To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon.
Serve hot with dip, or use for wonton soup.
Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle).
Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place filled wonton on a baking sheet and cover while preparing remaining won ton.
The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months.
To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon.
Serve hot with dip, or use for wonton soup.
Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown.
Remove with a slotted spoon and drain on paper towels.
Mexican Pork and Bean Chili
Mexican Pork and Bean Chili
(Recipe from Linda Gassenheimer' s Prevention's Fit and Fast Meals in Minutes, Rodale, 2006, $19.95
via The All_Around_Cooking Mailer on yahoogroups.com Start to finish: 40 minutes.)
2 teaspoons olive oil
1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion (divided use)
2 cups canned red kidney beans, rinsed and drained
2 cups canned no-salt diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.
Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes.
Season with salt and pepper to taste. Serve in large bowls.
Makes 2 servings.
(Recipe from Linda Gassenheimer' s Prevention's Fit and Fast Meals in Minutes, Rodale, 2006, $19.95
via The All_Around_Cooking Mailer on yahoogroups.com Start to finish: 40 minutes.)
2 teaspoons olive oil
1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes
1 celery stalk, chopped
1 small green pepper, chopped
1 cup chopped yellow onion (divided use)
2 cups canned red kidney beans, rinsed and drained
2 cups canned no-salt diced tomatoes
1/2 cup frozen or canned corn kernels (if canned, drain)
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.
Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes.
Season with salt and pepper to taste. Serve in large bowls.
Makes 2 servings.
Thai Pork Salad
Thai Pork Salad
1 pound lean boneless pork chops
vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions -- finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 package broccoli slaw mix -- 16 oz.
1 large cucumber -- peeled and sliced
hot cooked basmati rice -- optional
garnish: fresh cilantro sprigs
Process pork in a food processor until coarsely chopped.
Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
Combine pork, cilantro, and next 7 ingredients. Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice.
Garnish, if desired.
Source:"Southern Living October 2000"
Yield:"6 servings"
NOTES : Fish sauce is found in Asia markets and large supermarkets.
1 pound lean boneless pork chops
vegetable cooking spray
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint leaves
3 green onions -- finely chopped
1 teaspoon minced fresh ginger
1/2 teaspoon ground red pepper
1/2 cup fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
1/4 cup rice wine vinegar
2 tablespoons lite soy sauce
1 tablespoon olive oil
1 package broccoli slaw mix -- 16 oz.
1 large cucumber -- peeled and sliced
hot cooked basmati rice -- optional
garnish: fresh cilantro sprigs
Process pork in a food processor until coarsely chopped.
Sauté pork in a large skillet coated with cooking spray over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink. Drain and cool.
Combine pork, cilantro, and next 7 ingredients. Stir together vinegar, soy sauce, and olive oil. Drizzle over slaw, tossing to coat. Top with pork mixture; serve with cucumber slices, and, if desired, rice.
Garnish, if desired.
Source:"Southern Living October 2000"
Yield:"6 servings"
NOTES : Fish sauce is found in Asia markets and large supermarkets.
Panhandle Sandwiches
Panhandle Sandwiches
1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 6-inch French bread loaves -- split
4 Monterey jack cheese slices
8 baked glazed ham slices
stir together first 4 ingredients.
SPREAD butter mixture evenly over cut sides of bread.
CUT cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.
BAKE sandwiches at 350° for 5 minutes or until thoroughly heated and cheese melts.
Source: "Southern Living March 2001"
Yield:"4 servings."
NOTES : Sandwiches may be prepared ahead and frozen. Bake at 350° for 40 minutes.
1/2 cup light butter or margarine -- softened
4 green onions -- diced
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
4 6-inch French bread loaves -- split
4 Monterey jack cheese slices
8 baked glazed ham slices
stir together first 4 ingredients.
SPREAD butter mixture evenly over cut sides of bread.
CUT cheese slices in half; place 2 halves evenly on bottom halves of bread. Top with ham slices and tops of bread. Wrap each sandwich in foil.
BAKE sandwiches at 350° for 5 minutes or until thoroughly heated and cheese melts.
Source: "Southern Living March 2001"
Yield:"4 servings."
NOTES : Sandwiches may be prepared ahead and frozen. Bake at 350° for 40 minutes.
Scotch Eggs
We had these on a cruise and they were very good.
Scotch Eggs
Yield: 4 servings
1 lb Ground pork
1/2 bunch Fresh sage, chopped
2 ts Salt
1 ts White pepper
8 Hard-cooked eggs, peeled and chilled
3 c Fine dry bread crumbs
4 Eggs, beaten
4 c Oil
Mix together ground pork, sage, salt, and pepper. Divide into 8 equal portions. Form each portion into a patty. Flatten the patty, place an egg inside, and keep rolling egg and meat in the palms of your hands, until a
thin layer of meat coats the egg.
Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dip chilled, coated eggs first in bread crumbs, then in beaten eggs and again in bread crumbs. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large saucepan to deep-fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.
Scotch Eggs
Yield: 4 servings
1 lb Ground pork
1/2 bunch Fresh sage, chopped
2 ts Salt
1 ts White pepper
8 Hard-cooked eggs, peeled and chilled
3 c Fine dry bread crumbs
4 Eggs, beaten
4 c Oil
Mix together ground pork, sage, salt, and pepper. Divide into 8 equal portions. Form each portion into a patty. Flatten the patty, place an egg inside, and keep rolling egg and meat in the palms of your hands, until a
thin layer of meat coats the egg.
Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes. Dip chilled, coated eggs first in bread crumbs, then in beaten eggs and again in bread crumbs. Chill 15 minutes. Preheat oven to 375 degrees F. Heat oil in a large saucepan to deep-fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes.
Oven Meatballs
Oven Meatballs
1 pound ground pork
1 green onion, chopped
1 egg
1/4 cup milk
1/2 cup seasoned bread crumbs
1 tablespoon mayonnaise
Grated Parmesan cheese
Pepper, crushed garlic, and other seasonings to taste
Beat the egg and combine it with milk. Add bread crumbs and soak them briefly. Mix in the seasonings. Add the green onion, ground meat, cheese and mayonnaise, mix well.
Form a portion of the mixture into a ball the size of a medium apple. Arrange balls in a 9 by 13-inch baking pan lined with a double layer of aluminum foil (grease the foil). Bake at 350 degrees for 40-45 minutes, until the meatballs are firm to the touch and crunchy on the top.
1 pound ground pork
1 green onion, chopped
1 egg
1/4 cup milk
1/2 cup seasoned bread crumbs
1 tablespoon mayonnaise
Grated Parmesan cheese
Pepper, crushed garlic, and other seasonings to taste
Beat the egg and combine it with milk. Add bread crumbs and soak them briefly. Mix in the seasonings. Add the green onion, ground meat, cheese and mayonnaise, mix well.
Form a portion of the mixture into a ball the size of a medium apple. Arrange balls in a 9 by 13-inch baking pan lined with a double layer of aluminum foil (grease the foil). Bake at 350 degrees for 40-45 minutes, until the meatballs are firm to the touch and crunchy on the top.
Mexican Rhubarb Chocolate Chunk Brownies
Mexican Rhubarb Chocolate Chunk Brownies
Recipe courtesy Guy Fieri
12 brownies
Ingredients
For the rhubarb compote:
a.. 1 cup rhubarb, strings removed, cut in 1/2-inch slices
b.. 1/4 cup water
c.. 2 tablespoons granulated sugar
For the brownie batter:
a.. 3/4 cup all-purpose flour
b.. 1/2 teaspoon baking powder
c.. 1 tablespoon New Mexico chile powder (not chili powder)
d.. 1 teaspoon ground cinnamon
e.. 1/2 teaspoon kosher salt
f.. 2 ounces bittersweet chocolate
g.. 2 ounces unsweetened chocolate
h.. 1/2 cup unsalted butter (1 stick), room temperature
i.. 1 1/2 cups granulated sugar
j.. 2 large eggs, room temperature
k.. 1 teaspoon vanilla extract
l.. 1 teaspoon dark rum
m.. 2 ounces semisweet chocolate chips
n.. 1/4 cup chopped walnuts
o.. Shortening spray, for baking dish
Directions
Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment.
Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
(From All Delectable Desserts Recipes Exchange (Praire Medows))
Recipe courtesy Guy Fieri
12 brownies
Ingredients
For the rhubarb compote:
a.. 1 cup rhubarb, strings removed, cut in 1/2-inch slices
b.. 1/4 cup water
c.. 2 tablespoons granulated sugar
For the brownie batter:
a.. 3/4 cup all-purpose flour
b.. 1/2 teaspoon baking powder
c.. 1 tablespoon New Mexico chile powder (not chili powder)
d.. 1 teaspoon ground cinnamon
e.. 1/2 teaspoon kosher salt
f.. 2 ounces bittersweet chocolate
g.. 2 ounces unsweetened chocolate
h.. 1/2 cup unsalted butter (1 stick), room temperature
i.. 1 1/2 cups granulated sugar
j.. 2 large eggs, room temperature
k.. 1 teaspoon vanilla extract
l.. 1 teaspoon dark rum
m.. 2 ounces semisweet chocolate chips
n.. 1/4 cup chopped walnuts
o.. Shortening spray, for baking dish
Directions
Preheat oven to 350 degrees F.
To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.
To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.
In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment.
Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.
(From All Delectable Desserts Recipes Exchange (Praire Medows))
Spicy Hot Corned Beef Rounds
Spicy Hot Corned Beef Rounds
1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns
Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.
This came from an old 1954 magazine.
1 (12 0z.) can corned beef
1 1/2 tsp. prepared horseradish
1 1/2 tsp. prepared mustard
1 tbsp. salad dressing- i use miracle whip
1/2 c. finely chopped dill pickles-or relish
8 hamburger buns
Mix together flaked corn beef & seasonings. Cut buns in half, & scoop centers of buns within 1/2 inch from sides & save for crumbs. fill cavity with mixture & press crumbs on top.bake in 400 degree oven for 15 min. makes 10 open faced sandwiches.
This came from an old 1954 magazine.
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