Ingredients
2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce
Directions
Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
Serve with an uncooked relish. Recipe follows.
Thursday, August 5, 2010
Wednesday, July 7, 2010
Key Lime Pie Poke Cake
Key Lime Pie Poke Cake
Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Nutrition Information:
1 Serving: Calories 390
Prep Time: 20 min
Total Time: 1 hour 55 min
Makes: 15 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs
Key Lime Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3/4 cup whipping cream
1/2 cup Key lime juice or regular lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color
Frosting
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
2 teaspoons grated lime peel
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.
If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
Nutrition Information:
1 Serving: Calories 390
Yeast Rolls to Freeze -Wheat and/or Seeded
Seeded Dinner Rolls
Makes about 75 rolls
■1/2 cup warm water
■3 packages dry yeast
■1 tablespoon white sugar
■2 cups quick cooking oats
■½ cup flax seed
■½ cup sunflower kernels
■2 cups whole wheat flour
■4 1/2 cups warm water
■1 1/2 tablespoons salt
■2/3 cup brown sugar
■2/3 cup vegetable oil
■10 ¼ cups bread flour
Directions:
■In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
■Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
■Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
Makes about 75 rolls
■1/2 cup warm water
■3 packages dry yeast
■1 tablespoon white sugar
■2 cups quick cooking oats
■½ cup flax seed
■½ cup sunflower kernels
■2 cups whole wheat flour
■4 1/2 cups warm water
■1 1/2 tablespoons salt
■2/3 cup brown sugar
■2/3 cup vegetable oil
■10 ¼ cups bread flour
Directions:
■In a mixing bowl place ½ cup warm water, tablespoon of sugar, ¼ cup of bread flour, and yeast. Stir together gently. Allow to proof for five minutes. In five minutes, it should be bubbly and noticeably larger in size.
■Add all other ingredients except bread flour. Beat for about a minute with electric mixer, until well combined. Slowly add bread flour two cups at a time, mixing well with a dough hook after each addition (can use regular paddle if you don’t have a dough hook). Add enough flour so that the dough forms a ball and pulls away from the sides. This will usually be anywhere from 8-10 cups. Dough will be sticky
■Place dough in LARGE oiled bowl and turn to coat. Cover with dish towel and let sit in a warm spot for 45 minutes to an hour, until doubled in size. Pull off 1 ½ inch balls of dough and place on baking sheets lined with waxed paper or parchment paper which has been sprayed with cooking spray. Cover and seal well and freeze until firm. Remove from sheets and place in zipper seal bags, returning to freezer immediately.
To bake: Remove desired amount of dough balls from freezer. Place each dough ball in a greased muffin cup. Cover with dish towel and allow to rise in warm place until doubled in size. Bake at 350 for 15-20 minutes, or until browned and done.
To bake rolls from unfrozen dough (the day you make the dough): Place dough balls in greased muffin cups. Cover and allow to rise for about an hour or until doubled. Bake as instructed above.
Bacon Breakfast Pizza
Bacon Breakfast Pizza
■1- 8 count can crescent roll dough
■3 cups shredded hash browns (can used cubed)
■dozen eggs
■1 cup shredded cheddar
■6 slices bacon (more or less, depending on what you have on hand)
■Salt and Pepper to taste
■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.
■1- 8 count can crescent roll dough
■3 cups shredded hash browns (can used cubed)
■dozen eggs
■1 cup shredded cheddar
■6 slices bacon (more or less, depending on what you have on hand)
■Salt and Pepper to taste
■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.
Tuesday, June 15, 2010
Chocolate Chip KOOKIES!
1 1/2 c butter (3 sticks softened all day on counter)
1 1/4 c sugar
1 1/4 c br. sugar
1 T vanilla
2 eggs
2 t baking soda
1/2 t salt
1 - 24 oz bag of chocolate chips (2 regular sized bags, makes 4 cups)
Preheat oven to 350.
Mix butter, sugars, vanilla, eggs on med. until fluffy.
Stir in flour, baking soda, and salt. Will make a stiff dough.
Mix in chips and scoop out on ungreased baking sheet with small scooper, flattening slightly.
Bake 11-13 (11 for soft, 13 for crisp)
Cool 2 minutes then move to plate or rack.
1 1/4 c sugar
1 1/4 c br. sugar
1 T vanilla
2 eggs
2 t baking soda
1/2 t salt
1 - 24 oz bag of chocolate chips (2 regular sized bags, makes 4 cups)
Preheat oven to 350.
Mix butter, sugars, vanilla, eggs on med. until fluffy.
Stir in flour, baking soda, and salt. Will make a stiff dough.
Mix in chips and scoop out on ungreased baking sheet with small scooper, flattening slightly.
Bake 11-13 (11 for soft, 13 for crisp)
Cool 2 minutes then move to plate or rack.
Thursday, June 10, 2010
Cheesy Squash Casserole
Cheesy Squash Casserole
Recipe courtesy Uncle Bubba
.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 tablespoon vegetable oil
•6 medium yellow summer squash, thinly sliced
•1 large Vidalia onion, thinly sliced
•1 tablespoon butter
•1/2 cup grated Parmesan
•1 cup shredded sharp Cheddar
•1/2 cup sour cream
•Salt and freshly ground black pepper
•1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Recipe courtesy Uncle Bubba
.Prep Time:10 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
6 to 8 servings. Ingredients
•1 tablespoon vegetable oil
•6 medium yellow summer squash, thinly sliced
•1 large Vidalia onion, thinly sliced
•1 tablespoon butter
•1/2 cup grated Parmesan
•1 cup shredded sharp Cheddar
•1/2 cup sour cream
•Salt and freshly ground black pepper
•1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Sweet Chicken Bacon Wraps
Sweet Chicken Bacon Wraps
Recipe courtesy Paula Deen
.Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
12 to 15 appetizer servings.Ingredients
•1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
•1 (1-pound) package sliced bacon
•2/3 cup firmly packed brown sugar
•2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Recipe courtesy Paula Deen
.Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:
EasyServes:
12 to 15 appetizer servings.Ingredients
•1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
•1 (1-pound) package sliced bacon
•2/3 cup firmly packed brown sugar
•2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
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