Glazed Pork Chops Serves: 4 Ingredients: • 4 large pork chops • 2 tablespoons pure maple syrup • 1 tablespoon grass-fed butter • 1 tablespoon coconut oil • Sea salt and ground black pepper Instructions: 1. Rub both sides of each pork chops with salt and pepper. 2. Melt coconut oil and butter in a frying pan over medium-high heat. Add pork chops and cook each side for 5 minutes until nicely browned and internal temperature reaches 155 degrees.
Gorgonzola and Mushroom Risotto Serving size: 1 portion Servings per recipe: 6-8 Calories: 350 per serving Preparation Time: 10 minutes Cooking Time: 20 minutes Ingredients: 1. Arborio rice- 4 cups 2. Olive oil- 2 tablespoons 3. Onions- 2, chopped 4. Portobello mushrooms- 1lb., sliced 5.
The home cook recipe is this: 1lb Italian sausage (mild sausage), 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices, 1 large onion, chopped 1⁄4 cup bacon bits (optional), 2 garlic cloves, minced, 2 cups kale or 2 cups swiss chard chopped, 2 (8 ounce) cans chicken broth, 1 quart water, 1 cup heavy whipping cream. The restaurant cooking style is a little different than the home cook style. The recipe is: 1.5 Pounds Italian Sausage “Johnsonville” or “Falls” Brand, get the “Hot” version, 1 head of garlic, 1 medium white onion (yellow works too), 2 Tbsp “Better Than Bouillon” Organic, Reduced Sodium Chicken Base, 16 cups water, 4-5 medium potatoes, peeled and chopped into 1/4″ pieces, 1 bundle of Kale,1 cup heavy cream. The difference between the home cook recipe is that this recipe uses more sausage. The home cook uses 1 pound and the restaurant uses 1.5 pounds.
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
I put the water from soaking the bones in the slow cooker. Any veges, I threw in carrots, garlic, broccoli stems, celery. You could put in onions or leeks or even just use your left over scraps from veges in the week. Put them in 8 hours before the end. There is talk that if you put them in too early they soak up the minerals.
There 's no need to add butter or oil. Drop 1/4 cup of batter onto the pan. Fry for 2 minutes until the underside is golden brown, then flip with a spatula and fry for another minute on the other side. Transfer the pancakes onto a serving plate. For the orange sauce: In a medium sauce pan, bring to a boil 250 ml (8.5 fluid ounces) of water and orange zest.
Crock Pot Chicken & Noodle Soup Ingredients 2 cans chicken broth 1/2 t. Italian seasoning 4 large boneless chicken breasts 1/2 c. carrots (grated or diced) 1/2 t. garlic powder 1 t. onion powder Hot water 20 oz egg noodles Pepper and Salt to taste Directions Mix into a broth, breasts, carrots and spices, and freeze in freezer-safe bags. On cooking day: Dump and cook low for 6 hours in the slow cooker. Once the 6 hours is up, remove and shred the chicken. Place back into the broth. Add in the noodles with enough hot water to cover the noodles.
First, the turkey has to sit out for 45 minutes to an hour to come to room temperature before placing in the oven. The turkey will take the longest to bake. For instance a turkey of twenty pounds and stuffed will take four and quarter to five and some quarter hours to bake (thermometer should read 160 degrees, in thigh). In the mean time you can peel your potatoes and place them in a pan of water. Next, get the sweet potatoes ready to bake (seasoned, buttered, spiced, foiled).
The three main components of the tamale are: the carnita, masa, and hoja de maiz. Carnitas means shredded pork which is the filling inside the tamale. Masa means dough which makes the tamales. Hoja de maiz means corn husk wrappers which are husks that surround the tamale. In order to make tamales you will need to follow these directions: Making the Carnitas (shredded pork) This meat filling will contain the following ingredients: • 4 to 5 pounds boneless pork shoulder, fat trimmed and meat cut into 1-inch cubes • 2 teaspoons salt • 2 onions, coarsely chopped • 8 garlic cloves •
Next we ordered our entrees. The captain chose the All- American a burger with bacon and cheddar cheese. Next I ordered the chicken tenders platter. The tenders were fried with a tempura style batter and served with fries and honey mustard dip on the side. Drizz selected the Caprese Burger, that is a 8oz beef patty seasoned with Italian herbs and spices with Fresh melted mozzarella cheese and basil piled on a toasted garlic butter roll with sun-dried tomato mayo.
Add 3 tablespoons of lime juice, 1 cup of Dana Maria Original Mole Sauce and 1 cup of chicken broth; cook on low heat until dissolved. Place in a pre-heated oven at 375 F for twenty minutes or until the chicken cooks. Remove from oven
After, they add the grill beef and the green sauce it starts to look like a small model of a grassy meadow. The green sauce tastes like a light, medium blend of jalapeno and green tomatoes giving it that at home taste of when my mother cooks. Lastly, they add strings of a cut lettuce with a final touch of shredded cheese and by the time you receive your plate the cheese has already melted and if you’d like a choice of sour
• Grinders & Sandwiches: Featuring fresh, locally baked bread stuffed with chicken parmesan, meatball parmesan or steak, cheese and onions, the grinders at Hope Pizza are to die for. Cold cut sandwiches are also available using the highest quality meats. • Steaks, Chicken & Burgers: Not in the mood for pizza? Order a 12oz. rib eye or the grilled chicken.