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| | From:  Genie· (Original Message) | Sent: 7/19/2008 5:04 PM |
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| | | From: Genie· | Sent: 7/19/2008 5:05 PM |
One-Pan Potatoes and Pork Provencale 4 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender 1 Tbsp. vegetable oil 1 lb. lean pork cut into thin strips 1 cup cherry tomatoes 1/3 cup orange marmalade 2 Tbsp. Dijon-style mustard While potatoes cook, heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper. | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:34 PM |
Pork in Wine with Olives 1 3/4 pound cubed pork 6 ounces pitted mildly tart black olives 1 3/4 pounds canned tomatoes 2 cloves garlic, minced The leaves of a sprig of fresh rosemary, stripped from the sprig and minced 3/4 cup red wine, warmed 3/4 cup dry Marsala, warmed 3 tablespoons olive oil Salt and pepper to taste
Sauté the garlic and the rosemary in the olive oil, and once the garlic has turned blonde-brown add the pork. Brown everything, then stir in the Marsala and the wine and cook over a lively flame until they have evaporated. At this point stir in the tomatoes, a cup of hot water, and the olives, and season to taste with salt and pepper. Lower the flame to a simmer and cook for an hour and a half, by which time the sauce should be fairly thick.
Serve with a tossed salad, toasted Italian bread, and a light, zesty red wine.
Serves 8. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:34 AM |
| Authentic Sweet & Sour Pork
| | 3/4 lb | Lean boneless pork | | 1 tb | Rice wine or dry sherry | | 1 tb | Light soy sauce | | 1/2 ts | Salt | | 1 sm | Green bell pepper | | 1 sm | Red bell pepper | | 1 | Carrot | | 2 | Scallions | | 1 | Egg, beaten | | 2 tb | Cornstarch | | 2 c | Oil, preferably peanut | | 3 oz | Canned leches, drained, or: | | 1 | fresh orange in segments | | --------- | SAUCE --------- | | 3/4 c | Chicken stock | | 1 tb | Light soy sauce | | 1/2 ts | Salt | | 1 1/2 tb | Chinese white rice vinegar | | or cider vinegar | | 1 tb | Sugar | | 1 tb | Tomato paste | | 1 ts | Cornstarch | | 1 ts | Water |
Instructions:
CUT THE PORK INTO 1-INCH cubes.
Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes.
Meanwhile, cut the green and red peppers into 1-inch squares.
Peel and cut the carrot and scallions into 1-inch chunks.
Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside.
Mix the egg and cornstarch in a bowl until they are well blended into a batter.
Lift the pork cubes out of the marinade, put them into the batter and coat each piece well.
Heat the oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the pork pieces from the batter with a slotted spoon, and deep-fry them.
Drain the deep-fried pork cubes on paper towels.
Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan.
Bring it to a boil.
Add vegetables (not the leches or oranges.
) Stir well.
In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce and bring it back to a boil.
Turn the heat down to a simmer.
Add the leches or oranges and pork cubes.
Mix well, and then turn the mixture onto a deep platter.
Serve at once. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:36 AM |
Pork Mediterranean---------Cinfox 1 lb. boneless pork, cut into3/4 inch cubes
1 tbsp cooking oil
1 lg. onion, sliced and separated into rings
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 tsp instant chicken bouillon granules
1 tsp dried thyme, crushed
1 (3 oz.) can sliced mushrooms, drained
1/4 cup sliced pitted ripe olives (optional)
2 tbsp snipped parsley
1 tbsp all-purpose flour
2 cup hot cooked noodles In a large skillet brown half of the pork in hot oil. Brown remaining pork with onion rings and garlic. Return all pork to skillet. Stir in undrained tomatoes, bouillon granules, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until tender.
Skim fat, if necessary. Stir in mushrooms, olives, if desired, and parsley. Combine flour and 1/4 cup cold water; stir into pork mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:36 AM |
City "Chicken" Kabobs 2 pounds boneless pork, cut into cubes 1/2 cup all-purpose flour 1/2 tsp garlic salt 1/4 tsp pepper 1/4 cup butter or margarine 3 tblsp vegetable oil 1 envelope onion soup mix 1 (14 1/2 ounce) can chicken broth 1 cup water Hot mashed potatoes Thread pork on small wooden skewers. Combine flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour or until tender. Remove kabobs and keep warm. Thicken pan juices and serve over mashed potatoes with the kabobs. Makes 4-6 servings. | |
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