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Chili Verde Recipe

Chili Verde Recipe
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Ingredients
  1. 2 cups cubed cooked pork (about 1 pound)
  2. 1 can (16 ounces) kidney beans, rinsed and drained
  3. 1 can (15 ounces) pinto beans, rinsed and drained
  4. 1 can (15 ounces) chili with beans, undrained
  5. 1 can (14-1/2 ounces) stewed tomatoes
  6. 1-1/2 to 2 cups green salsa
  7. 1 large onion, chopped
  8. 2 cans (4 ounces each) chopped green chilies
  9. 2 garlic cloves, minced
  10. 1 tablespoon minced fresh cilantro
  11. 2 teaspoons ground cumin
Instructions
  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Yield: 8 servings.
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Posole Recipe

Posole Recipe
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Ingredients
  1. 4 dried ancho chilies
  2. 4 dried guajillo or pasilla chilies
  3. 2 tablespoons canola oil, divided
  4. 1-1/2 cups boiling water
  5. 2 pounds boneless pork, cut into 1-inch cubes
  6. 1/2 cup chopped onion
  7. 4 garlic cloves, minced
  8. 3 cups chicken broth
  9. 2 cans (29 ounces each) hominy, rinsed and drained
  10. 1-1/2 teaspoons dried Mexican oregano
  11. 1 teaspoon salt
  12. Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion
Instructions
  1. In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water.
  2. In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender.
  3. Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice. Yield: 8 servings (2-1/2 quarts).
  4. Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
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Grilled Honey BBQ Pork Packs

Grilled Honey BBQ Pork Packs
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Ingredients
  1. 1/2
  2. cup barbecue sauce
  3. 1/4
  4. cup honey
  5. 2
  6. teaspoons ground cumin
  7. 4
  8. boneless pork rib or loin chops
  9. 2
  10. large ears corn, each cut into 6 pieces
  11. 1
  12. cup ready-to-eat baby-cut carrots, cut lengthwise in half
  13. 2
  14. cups refrigerated cooked new potato wedges (from 20-oz bag)
  15. 2
  16. medium green onions, sliced (2 tablespoons)
Instructions
  1. 1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray. In small bowl, mix barbecue sauce, honey and cumin. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each foil sheet. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
  2. 2 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  3. 3 Place packets on grill. Cover grill; cook over medium-low heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until pork is no longer pink and meat thermometer inserted in center reads 160°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
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Slow-Cooker Pulled Jerk Pork Sandwiches

Slow-Cooker Pulled Jerk Pork Sandwiches
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Ingredients
  1. 1
  2. boneless pork shoulder (2 1/2 lb)
  3. 1
  4. tablespoon Jamaican jerk seasoning (dry)
  5. 1/4
  6. teaspoon dried thyme leaves
  7. 1
  8. medium onion, chopped (1/2 cup)
  9. 1
  10. cup cola
  11. 2
  12. cups barbecue sauce
  13. 8
  14. sandwich buns or flour tortillas (8 to 10 inch)
Instructions
  1. 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Remove fat from pork. Rub jerk seasoning over pork; sprinkle with thyme. Place pork in slow cooker. Sprinkle with onion. Pour cola over pork.
  2. 2 Cover; cook on Low heat setting 8 to 10 hours.
  3. 3 Remove pork from slow cooker; reserve 1/2 cup juices. Use 2 forks to pull pork into shreds. Place pork in slow cooker. Stir in barbecue sauce and reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated. Spoon filling onto buns.
Notes
  1. Fresh fruits, like sliced mango and pineapple, partner nicely with these sandwiches.
  2. Use 2 forks to pull pork into shreds.
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World’s Best Lasagna

World's Best Lasagna
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Original recipe makes 12 servings Change Servings
  2. 1 pound sweet Italian sausage
  3. 3/4 pound lean ground beef
  4. 1/2 cup minced onion
  5. 2 cloves garlic, crushed
  6. 1 (28 ounce) can crushed tomatoes
  7. 2 (6 ounce) cans tomato paste
  8. 2 (6.5 ounce) cans canned tomato sauce
  9. 1/2 cup water
  10. 2 tablespoons white sugar
  11. 1 1/2 teaspoons dried basil leaves
  12. 1/2 teaspoon fennel seeds
  13. 1 teaspoon Italian seasoning
  14. 1 tablespoon salt
  15. 1/4 teaspoon ground black pepper
  16. 4 tablespoons chopped fresh parsley
  17. 12 lasagna noodles
  18. 16 ounces ricotta cheese
  19. 1 egg
  20. 1/2 teaspoon salt
  21. 3/4 pound mozzarella cheese, sliced
  22. 3/4 cup grated Parmesan cheese
Instructions
  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. 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. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, 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 slices. 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.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
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Slow Cooker Barbecued Baby Back Ribs

Slow Cooker Barbecued Baby Back Ribs
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Ingredients
  1. 3 1/2
  2. pounds pork loin back ribs
  3. 1/4
  4. cup packed brown sugar
  5. 1
  6. teaspoon salt
  7. 1/2
  8. teaspoon pepper
  9. 3
  10. tablespoons liquid smoke
  11. 2
  12. garlic cloves, chopped
  13. 1
  14. medium onion, sliced
  15. 1/2
  16. cup cola
  17. 1 1/2
  18. cups barbecue sauce
Instructions
  1. 1 Spray inside of 4- to 5-quart slow cooker with cooking spray.
  2. 2 Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs.
  3. 3 Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
  4. 4 Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Notes
  1. Total time will vary with appliance and setting.)
  2. Ribs go great with deli coleslaw, biscuits and frosty mugs of beer.
  3. Spraying the inside of the slow cooker with cooking spray makes cleanup a snap.
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Party Sausages Recipe

Party Sausages Recipe
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Ingredients
  1. 2 pounds smoked sausage links
  2. 1 bottle (8 ounces) Catalina salad dressing
  3. 1 bottle (8 ounces) Russian salad dressing
  4. 1/2 cup packed brown sugar
  5. 1/2 cup pineapple juice
Instructions
  1. Cut sausages diagonally into 1/2-in. slices; cook in a skillet over medium heat until lightly browned. Transfer sausages to a 3-qt. slow cooker; discard drippings.
  2. Add dressings, brown sugar and juice to skillet; cook and stir over medium-low heat until sugar is dissolved. Pour over sausages. Cover and cook on low for 1-2 hours or until heated through. Yield: 16 servings.
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Tangy Glazed Ham Recipe

Tangy Glazed Ham Recipe
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Ingredients
  1. 1 fully cooked, Boneless Carving Ham (3 pounds)
  2. X
  3. Easy to carve ham
  4. Boneless Carving Ham is applewood smoked and perfectly glazed.
  5. Learn More >
  6. Sams Club
  7. 1/2 cup sweet-and-sour sauce
  8. 1/4 cup light corn syrup
  9. 3 tablespoons zesty Italian salad dressing
Instructions
  1. Place ham in an ungreased 11-in. x 7-in. baking pan. Pour remaining ingredients over ham in the order listed.
  2. Bake, uncovered, at 325°, basting occasionally, for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 140°. Yield: 12 servings.
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Cheesy Sausage and Egg Bake

Cheesy Sausage and Egg Bake
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Ingredients
  1. 1
  2. pound bulk pork sausage, cooked and drained*
  3. 1 1/2
  4. cups sliced fresh mushrooms (4 ounces)
  5. 8
  6. medium green onions, sliced (1/2 cup)
  7. 2
  8. medium tomatoes, seeded, chopped (1 1/2 cups)
  9. 2
  10. cups shredded mozzarella cheese (8 ounces)
  11. 1 1/4
  12. cups Original Bisquick® mix
  13. 1
  14. cup milk
  15. 1 1/2
  16. teaspoons salt
  17. 1 1/2
  18. teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  19. 1/2
  20. teaspoon pepper
  21. 12
  22. eggs
Instructions
  1. 1 Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
  2. 2 Stir remaining ingredients until blended. Pour over cheese.
  3. 3 Bake uncovered 30 to 35 minutes or until golden brown and set.
Notes
  1. *Chorizo or hot Italian sausage can be substituted.
  2. This bake can be made 8 to 12 hours ahead. Make as directed through step 2; cover and refrigerate. When ready to bake continue as directed in step 3, (bake time may be longer).
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