• One Pot Meals - 12

    From Dave Drum@1:3634/12 to All on Fri Apr 22 09:58:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 15-Minute Glazed Pork Chops
    Categories: Pork, Citrus, Herbs
    Yield: 4 servings

    4 (1" thick) pork loin chops
    Seasoned salt
    1 tb Oil
    1/2 c Orange juice
    1/2 c Dijon mustard
    2 tb Honey
    2 ts Cornstarch

    Sprinkle both sides of pork chops liberally with
    seasoned salt.

    In a large skillet over medium heat, heat oil; brown
    pork chops about 2 minutes per side.

    In a bowl, combine remaining ingredients; pour mixture
    over pork chops. Cover skillet, reduce heat to low, and
    simmer 8 to 10 minutes, or until thoroughly cooked.

    RECIPE FROM: https://www.mrfood.com

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  • From Dave Drum@1:18/200 to All on Sun May 22 12:19:16 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Kentucky Burgoo
    Categories: Poultry, Beef, Vegetables, Chilies
    Yield: 6 servings

    3 lb Chicken; in 8 pieces
    1 lb Beef top round; in 1/2"
    - cubes
    6 c Beef broth
    1/2 ts Ground red pepper
    32 oz (2 bags) vegetable gumbo
    - mix; thawed
    6 oz Can tomato paste

    In a soup pot, combine chicken, beef, broth, and pepper;
    bring to a boil over high heat. Reduce heat to low,
    cover loosely, and simmer 1 hour, stirring occasionally.

    Add vegetable gumbo mix and tomato paste. Increase heat
    to medium-high and return to a boil. Let boil 25 to 30
    minutes, or until thick, stirring occasionally.

    RECIPE FROM: https://www.mrfood.com

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  • From Dave Drum@1:3634/12 to All on Mon Dec 12 15:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chinese Red-Braised Pork Belly w/Eggs
    Categories: Pork, Vegetables, Herbs, Wine, Rice
    Yield: 4 servings

    6 Eggs
    1 Spring onion, white part
    - only
    3/4 oz Ginger (a 2" piece)
    1 3/4 lb Pork belly; skin on if
    - desired
    1 tb Oil
    1 Star anise
    1 Cinnamon stick
    3 tb Shoaling wine
    3 c Hot water or stock
    2 tb Light soy sauce
    1 tb + 1 ts dark soy sauce
    3 tb Superfine sugar
    +=OR=+
    1 1/2 oz Rock sugar
    Cooked white rice; to serve

    In a small saucepan, add the eggs and enough water to
    cover by 1"; bring to a rapid boil and let cook 2
    minutes. Remove and let the eggs rest in the water for
    10 minutes. Let cool, then shell. In each egg, make 6 -
    8 shallow slashes lengthwise to allow the flavors of the
    stew to enter.

    Smack the spring onion and ginger gently with the flat
    side of a cleaver or a rolling pin to loosen their
    fibers.

    In a medium saucepan, add the pork and enough water to
    cover; bring to boil, then let boil 5 minutes. Drain and
    rinse the pork with cold water. When cool enough to
    handle, cut into 1-inch cubes.

    Heat the oil in a seasoned wok over high heat. Add the
    ginger, onion, star anise, and cinnamon and stir-fry
    briefly until aromatic (about 2 minutes). Add the pork
    and cook until the meat is faintly golden and some of
    the fat is rendering, 1 - 2 minutes. Splash the Shaoxing
    wine around the edges of the pan. Add the eggs, water or
    stock, light soy sauce, 2 teaspoons dark soy sauce, and
    the sugar. Bring to a boil, then reduce to a simmer;
    cover and let cook 45 minutes, stirring occasionally.

    Pour into a bowl, let cool, then chill until the fat
    congeals (a few hours or overnight). Remove and skim
    away any fat that has settled on the surface. Pour the
    meat and liquid back into a wok, then boil, stirring
    constantly, to reduce the sauce by half, 10 - 15 minutes.
    Discard the ginger, spring onion, and whole spices. Stir
    in the remaining 2 teaspoons dark soy sauce.

    Shortly before serving, bring back to a boil over high
    heat and reduce the sauce to about 1 inch of dark, sleek
    gravy. Transfer to a rimmed serving dish. Serve with
    rice.

    By: Fuchsia Dunlop

    RECIPE FROM: https://www.saveur.com

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