Daily Cooking Recipes Let Me Make Cooking Easy

July 16, 2017

Crock Pot Pulled Pork

Filed under: Meats,Pork,Sandwiches,Staff Favorites — Chef @ 3:58 pm

Crock Pot Pulled Pork

Florence
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine Southern
Servings 8

Ingredients
  

  • 3 to 4 lb pork tenderloin
  • 32 oz Beef Stock
  • 1 Tbsp Chives
  • 1 tsp Chili Powder
  • 1 18 ounce bottle Sweet Baby Ray's Sauces
  • 8 hamburger buns split and lightly toasted

Instructions
 

  • Put pork loin in crock pot with beef stock.
  • Cook on low for 8 hours.
  • Drain meat.
  • Pull Apart & Put in desired amount of BBQ Sauce.

 

July 16, 2014

Sweet & Sour Pork

Filed under: Pork — Tags: , , , , — Chef @ 3:45 pm

Sweet & Sour Pork

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 8 Pork Chops
  • 3/4 cup white sugar
  • 1/3 cup white vinegar
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch

Instructions
 

  • Combined all ingredients, except pork, in small sauce pan.
  • Bring to boil over medium heat, stirring continuously until mixture has thickened.
  • Pork over pork chops and refrigerate for 2 hours.
  • BBQ on grill until no longer pink.

 

July 13, 2014

Honey and Herb Pork Roast

Filed under: Pork — Tags: , , , — Chef @ 11:22 am

Honey And Herb Grilled Pork Roast

Florence
Course Main
Cuisine American
Servings 8

Ingredients
  

  • 3 pounds pork chops
  • 1 cup beef broth
  • 1/2 cup honey
  • 1 teaspoon ground mustard
  • 1/4 cup olive oil
  • 1/2 small onion -- chopped finely
  • 1 garlic clove -- minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions
 

  • Combine all ingredients, except pork roast
  • Put pork roast in large plastic bag.
  • Pour marinade over pork
  • Marinate at least 4 hours in refrigerator, or overnight
  • Remove pork roast from marinade, reserving marinade
  • Bake at 350 F for 30 minutes per pound, basting occasionally
  • Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast

July 10, 2014

Italian Sausage Burgers

Filed under: Pork,Sandwiches — Tags: , , , , — Chef @ 3:00 pm

Italian Sausage Burgers

Florence
Course BBQ
Cuisine American

Ingredients
  

  • 1 lb. Bulk Italian Sausage
  • 4 Hamburger Buns

Instructions
 

  • Make 4 - 1/4 lb patties.
  • Cook on grill or in pan until completely cooked.
  • Server on hamburger buns.

 

July 8, 2014

Chinese Fried Rice

Filed under: Pork,Rice — Tags: , , , , — Chef @ 3:00 pm

Chinese Fried Rice

Florence
Course Side
Cuisine Chinese

Ingredients
  

  • 6 slices bacon slices -- chopped
  • 2 1/2 cups cooked rice -- cold
  • 2 tablespoons soy sauce
  • 2 eggs -- slightly beaten
  • 3/4 cup chopped onions
  • 1/2 cup green peppers -- chopped
  • 1/2 cup celery -- chopped

Instructions
 

  • In large skillet, cook bacon until brown, but not overly crisp.
  • Remove bacon, retain 4 tablespoons of bacon fat.
  • Add soy sauce, onions, peppers and celery and cook until tender.
  • Add egg cook until egg is done.
  • Add bacon and rice and stir until complete warmed.
  • Serve & Enjoy !

June 24, 2014

Spiced Pork Baked In Corn Husk Blankets

Filed under: Pork — Tags: , , , , , — Chef @ 11:00 am

Spiced Pork Baked In Corn Husk Blankets

Florence
Course Meat
Cuisine Mexican

Ingredients
  

  • 1 Tbsp chile powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1.5 to 2 lbs pork tenderloin cut into 6 pieces
  • 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
  • butchers twine

Instructions
 

  • Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
  • In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
  • Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
  • Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
  • Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
  • Remove from oven and let rest for 5 minutes.
  • Remove from husks and twine and serve.

 

June 22, 2014

Lasagna

lasagna photo

Lasagna

Florence
Course Pasta
Cuisine Italian

Ingredients
  

  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese shredded
  • 3/4 cup grated Parmesan cheese

Instructions
 

  • In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  • Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  • Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil.
  • Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  • In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375° F
  • Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.
  • pan lasagna photo

 

June 18, 2014

Mozzarella Meatballs

Filed under: Beef,Pork,Staff Favorites — Tags: , , , — Chef @ 3:00 pm

Mozzarella Meatballs

Florence
Course Main
Cuisine Italian

Ingredients
  

  • 1 lb. lean ground beef
  • 1 lb. mild Italian sausage
  • 1 cup breadcrumbs
  • 1 Tablespoon Italian seasoning
  • 3 eggs
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lb. mozzarella cheese cut into cubes
  • Olive Oil
  • Marinara

Instructions
 

  • In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  • Make approximately 2" balls.
  • Press mozzarella cubes in to middle of balls.
  • Drizzle skillet with olive oil and cook until brown.
  • mozzarella meatballs cooking photo
  • Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  • meatballs done photo
  • Serve with spaghetti of your choice.

 

May 29, 2014

Hot Meatball Grinder

Filed under: Beef,Pork,Sandwiches,Staff Favorites — Tags: , , , , — Chef @ 3:00 pm

Hot Meatball Grinder

Florence
Course Sandwich
Cuisine American

Ingredients
  

  • 1 lb. lean ground beef
  • 1 lb. mild Italian sausage
  • 1 cup breadcrumbs
  • 1 Tablespoon Italian seasoning
  • 3 eggs
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 lb. mozzarella cheese cut into cubes
  • Olive Oil
  • Marinara
  • 8 grinder rolls

Instructions
 

  • In bowl mix beef, sausage, eggs, garlic, salt and pepper.
  • Make approximately 2" balls.
  • Press mozzarella cubes in to middle of balls.
  • Drizzle skillet with olive oil and cook until brown.
  • Meatballs Cooking Photo
  • Put marinara sauce in sauce pan and simmer for 25 to 30 minutes or you can bake at 350F for 30 minutes.
  • hot meatballs done
  • Serve on grinder rolls.

 

May 23, 2014

Sweet Chili Glazed Pork Tenderloin Medallions

Filed under: Cooking Recipes,Pork — Tags: , , , , — Chef @ 11:00 am

Sweet Chili Glazed Pork Tenderloin Medallions

Florence
Course Pork
Cuisine American

Ingredients
  

  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper
  • 1 lb lean pork tenderloin cut into thin circles
  • 2 tsp cooking oil
  • 1/4 cup natural apple cider
  • 1 Tbsp real maple syrup
  • 1 tsp apple cider vinegar

Instructions
 

  • Mix chili powder, salt and pepper, and sprinkle over pork.
  • Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
  • Add the pork and cook until slightly browned.
  • Remove Pork.
  • Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
  • Add Pork back to frying pan and coat with sauce.
  • Cooking, stirring occasionally, until the sauce thickens into a glaze.
  • Server immediately.

 

May 11, 2014

Pork Sausage Gravy

Pork Sausage Gravy

Florence
Course Breakfast
Cuisine American

Ingredients
  

  • 1 lb. Pork Sausage
  • 1/3 Cup Corn Starch
  • 3 Cups Milk
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper

Instructions
 

  • Cook Sausage in frying pan. Do NOT drain grease.
  • Add Corn Starch to grease and stir well.
  • Add Milk, Salt and Pepper.
  • Simmer over medium head, until desired thickness is desired.
  • Serve over biscuits.

 

May 10, 2014

Sausage And Potato Mini-Turnovers

Sausage And Potato Turnovers

Florence
Course Main
Cuisine Tex-Mex
Servings 40

Ingredients
  

  • **FILLING**
  • 1 large Potato
  • 1/2 pound Bulk Pork Sausage
  • 1 teaspoon Oregano
  • Salt -- to taste
  • **DOUGH**
  • 2 cups Masa Harina
  • 1 1/4 cups Warm water
  • Vegetable oil -- for deep-frying

Instructions
 

  • **FILLING**
  • Peel potato and cut in to small pieces to they cook fast.
  • In a saucepan boil potatoes in salted water for approximately 5 minutes or until tender.
  • In skillet cook pork sausage.
  • Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
  • Cool filling completely
  • **DOUGH**
  • Line Baking sheets with wax paper
  • In bowl mix together masa harina and warm water until a dough forms.
  • Break off small pieces of dough and shape into about forty 1-inch balls
  • Place balls on baking sheet and cover with plastic wrap.
  • Roll out to approximately 2 1/2 inches wide.
  • Place 1 rounded teaspoon of filling in each Tortillas.
  • Heat grease to 375°F and deep fry turnovers for 8 to 10 minutes or until golden brown
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