Abs Favorite Recipes

Archive for the ‘Pork’ Category

This recipe just sounded good to me and it did not disappoint!

Source: Best of Country Slow Cooker Recipes Cookbook

Prep time: 10 minutes Cook time: 5-6 hours

• 3/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp white wine vinegar or cider vinegar
• 3 garlic cloves, minced or 3/4 tsp minced garlic
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 to 1/2 tsp crushed red pepper flakes
• 5 lbs country-style pork ribs
• 1 medium onion, sliced
• 2 tbsp sesame seeds, toasted
• 2 tbsp chopped green onions

In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place onion in a 5-qt. slow cooker; arrange ribs on top and pour sauce over. Cover and cook for 5-6 hours or until a meat thermometer reads 160-170. Place ribs on a serving plater; sprinkle with sesame seeds and green onions.

Yield: 6 servings

Okay this recipe was good!! I think it tastes a lot like sweet and sour pork. I did not even add the sesame seeds or green onions. I served this with my mashed potatoes and a vegetable. Very easy to make and very fun to eat!

This smelled SO good cooking in the skillet!

Source: Taste of Home Quick Cooking 2009 Cookbook

Prep/Total Time: 30 min

• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp ground cumin
• 1/8 to 1/4 tsp cayenne pepper
• 4 boneless pork loin chops (4 oz each)
• 2 tbsp vegetable oil
• 1 can (8 oz) tomato sauce
• 1/2 cup chopped onion
• 1/2 cups chopped green pepper
• 1/4 cup chopped celery
• 1 tbsp Worcestershire sauce
• 1/2 tsp minced garlic

In a small bowl, combine the first six ingredients; rub over both sides of pork.

In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes or until the meat is tender.

Yield: 4 servings

I was very happy with this recipe. It smelled so good simmering in the skillet and tasted good too. It was really a fast recipe which is always a plus.

When I first saw this recipe I was not sure if hot dogs and sweet and sour belonged together. But I thought it sounded interesting so I gave it a try. I changed a few things as I was going. I will post the original recipe and then add what I did different.

Source: Taste of Home’s Weeknight Cooking Made Easy 2007 Cookbook

Prep/Total Time: 25 min

• 1 can (20 oz) pineapple tidbits
• 1 tsp beef bouillon granules
• 1/3 cup boiling water
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 tbsp cider vinegar
• 1 tbsp soy sauce
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tbsp butter
• 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
• 3 cups hot cooked rice

Drain pineapple, reserve juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.

In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.

Yield: 3 servings.

What I did different. First off 3 servings is not enough to feed my family so I doubled it. I doubled the sauce and then used the whole can of chunky pineapple as well as all the juice for the sauce. I added in a medium zucchini and 2 or 3 fresh mushrooms. I did not double the hot dogs. I think I could have added one or 2 more but 10 hot dogs would have been too many. Like I said I was a bit unsure how this was going to turn out but I was pretty impressed. I really liked it. You could do a lot with this recipe. Add different meats and veggies. The sweet and sour sauce is one of the better ones I have made. My kids where not overly impressed with it but I can see this being a winner with kids that really like hot dogs.  I will defiantly make this one again!

I have gotten bored with store spaghetti sauce. Even my kids have not been eating it as well the last few months. So after talking with people who make it themselves I started to get excited about giving it a try. I admit I am a recipe person I don’t do a lot of just throwing stuff together so I started looking through my cookbooks for one to try. So when I came across this one I was excited. If you don’t have a slow cooker you really should get one they are the best. I admit I am more of a winter slow cooker user but its great year round. Plus one of the many benefits is smelling your yummy food cooking all day long.  I will say I did play with this recipe a bit. I will share the original and then tell you what I did different at the end.

Source: Taste of Home Quick Cooking 2009 Cookbook

Prep: 15 min (um more like 30) Cook: 6-7hrs

• 1lb ground beef
• 1/2 lb ground pork
• 2 cans (28 ounces each) diced tomatoes
• 1/2 to 1 cup water
• 1 can (6 oz) tomato paste
• 1 medium onion, cut into wedges
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 cup chopped carrots
• 2 tbsp sugar
• 2 tsp minced garlic
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp pepper
• cooked pasta of your choosing

In a large skillet, cook beef and pork over medium heat until no longer pink; drain.

Transfer to a 3-qt. slow cooker. Stir in tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-7 hours or until vegetables are tender.

Serve with pasta

Yield: 8 servings

What I did different. I put less onion in (half), instead of 1 cup carrots I did a half of a cup and then added a cup of cut up fresh mushrooms as well as a half a cup cut up zucchini. I also added another 6oz can of tomato paste and more oregano(not sure how much more of this I added probably another tsp or so).  I also added another 1/2 cup of water which I may not have needed.

These kind of recipes are fun because you can ready make it your own with out a lot of work.

I also wanted to add that its..

This was a hit with my son. He loved it. He was shoving fists full of this into his mouth. He had it again for lunch today and same thing. Its the most meat and veggies I have gotten into his mouth in quite some time. This probably tickled me more then anything.

So this recipe was a hit all the way around. I might try to work with the spices a little the next time I make it but that is all part of the fun.

I’m always looking for easy pork chop recipes that also taste good. This one came out pretty good and I am sure I will make it again.

Source: Taste of Home Quick Cooking 2008 Cookbook

• 1 egg
• 1-1/2 tsp prepared mustard
• 1 tsp minced garlic
• 1 cup dry bread crumbs
• 4 boneless pork loin chops (1/2 inch thick and 6oz each)
• 2 tbsp vegetable oil

In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs. In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Yield: 4 servings

I also like this meal because its fast. I used my electric skillet which worked out well.