Advertisements

pork squash stew

pork squash stew

Ingredients

1 lb pork shoulder 3 tbs all purpose flour 1/2 tsp salt (optional) 1/4 tsp pepper 4 tsp olive oil, divided 3 cups coarsely chopped onion 2 cups sliced carrots 1/4 tsp dried rosemary, crushed 1 can (12oz) beer 2 cups cubed (1/2-inch) peeled butternut squash	Advertisements

Preparation
  Trim fat from pork; cut pork into 3/4-inch cubes. Combine flour, salt, and pepper in a large zip-top heavy duty plastic bag. Add pork; seal bag and shake to coat. Heat 2 tsp olive oil in a large non-stick skillet over medium high heat, and add pork, browning on all sides. Remove pork from skillet and set aside. Add remaining 2 tsp olive oil to skillet. Add onion and carrot; saut� 5 minutes or until onion is tender. Return pork to skillet; add rosemary and beer; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add the squash; cover and simmer an additional 25 minutes or until squash is tender. Ladle into individual bowls.

apple-crumb stuffed pork chops
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 (Upload by user)

slow cooked spicy pineapple pork chili
In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are (Upload by user)

pork chops genovese
Heat olive oil in large skillet; brown the garlic in the hot oil and discard. Brown chops quickly in garlic oil on both sides and season lightly with salt and pepper. Dilute tomato paste with wine; add to meat in skillet along with sweet pepper and mushrooms. Cover and simmer 45 minutes or until (Upload by user)

crabmeat-broccoli casserole
Remove crust from bread. Cut bread into 1/2-inch cubes. Combine bread cubes, milk, and mayonnaise; stir well. Cover and refrigerate 30 minutes. Stir in eggs, crabmeat, onion, and parsley. Cook broccoli according to package directions; drain well. Arrange broccoli in a lightly greased 13- x 9- x (Upload by user)

All American Pot Roast
In Dutch oven heat oil over medium heat. Add meat; brown on all sides. Add onion, celery, garlic, bouillon, catsup, salt, thyme and pepper. Cover; bring to boil. Reduce heat and simmer 2 hours. Add potatoes and carrots. Cover; simmer 1/2 hour or until meat and vegetables are tender. A (Upload by user)

Amana-Style Swiss Steak
Combine flour, salt and pepper; pound into steak. (Meat may be cut into serving pieces, or not, as desired.) Melt shortening in a large skillet and brown steak light on both sides. Add vinegar and cook just until liquid evaporates. Add chopped onion and cover with water. Co (Upload by user)

Apple Glazed Beef Brisket
Place brisket, onion, garlic and cloves in a large heavy saucepan. Add water and cover. Simmer 2 1/2 to 3 hours or until beef is tender. Drain. Preheat oven to 325 degrees F. Combine apple jelly, mustard, green onions, salt, pepper and curry powder in small saucepan. Bring (Upload by user)

Baked Steak
Place steak or roast which has been seasoned with salt and pepper in a casserole. Pour mushroom soup over steak. Sprinkle with onion soup. Cover tightly with aluminum foil and bake steak at 350 degrees F for 2 hours or bake the roast at 350 degrees F for 3 hours. (Upload by user)

Baked Spicy Corned Beef
Wash corned beef and put it in a large kettle. Cover with boiling water. Add pickling spice, celery, onion and carrot. Cover, and simmer for 4 to 4 1/2 hours, or until tender. Cool beef in broth; then put into shallow roasting pan and score fat layer. Mix brown sugar and mustard; pat (Upload by user)

Barbecued Brisket
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to cover meat. Turn brisket fat-side down and pour entire bottle of liquid smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
(Upload by user)
TAG: brisket, ,

Barbecued Pot Roast
Brown meat in fat. Sprinkle with salt and pepper. Add 1 cup water, tomato sauce, onion and garlic. Cover and simmer 2 hours. Add remaining ingredients, cover and continue cooking 1 1/2 hours longer, or until tender, adding more water if necessary. Remove meat and skim off excess fat from gravy. (Upload by user)

Beef and Bacon Roll-Ups
Trim excess fat from roast and pound on each side to tenderize. Place bacon piece in center of each roast slice. Roll up meat jellyroll fashion and secure with wooden picks. In a small bowl or plastic bag, mix flour, salt and pepper. Add meat rolls a few at a time and coat with seasoned flour. (Upload by user)
TAG: flour, water, bacon, ,