Pork Recipes Articles
Ingredients
1 pork roast
1 package bacon
Instructions
Slice bacon into pieces. Place pork into crockpot. Top with bacon. Cook on low for about 6 hours. Shred pork. Serve on tortilla with toppings such as cheese, black beans, corn, salsa, rice, avocado, lime, lettuce, tomato, etc.
Recipe: Cafe Rio, Creamy Tomatillo Dressing–aka the green dressing
Ingredients
1 cup Mayonnaise 1 cup Cilantro–(I’d put in more)
1/4 tsp. Cayenne Pepper–(I’d put 1/2tsp)
1 pkg. Hidden Valley Ranch Buttermilk Recipe Dressing Mix
1/2 cup Buttermilk (sub 1/2 tbsp lemon juice and 1/2 cup milk)
2 cloves garlic, minced–(I’d put in more)
3 tomatillos, quartered (found by peppers in produce section)–(I’d put in more)
Instructions
Mix all ingredients in a blender until well blended. Chill before serving.
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Ingredients
Martin Yan’s Firecracker Sweet and Sour Pork
1 cup sweet and sour sauce
¼ cup chicken broth
¾ lb boneless pork, cut into ¾-inch cubes
½ cup cornstarch
2 Tbsp cooking oil
½ cup diced onion
½ cup diced green bell pepper
¾ cup pineapple chunks
6-8 dried chili peppers
Instructions
Combine the Sweet and Sour Sauce and the chicken broth in a bowl. Dust the pork with the cornstarch. Place a wok over high heat until hot. Add 1 Tbsp of the oil, swirling to coat the sides. Add the pork and stir-fry until golden brown, about 3 minutes. Remove and drain on paper towels. Keep warm.
Return the wok to high heat; add the remaining oil, swirling to coat the sides. Add the onion; stir-fry for 2 minutes. Add the bell pepper; stir-fry for 1 minute. Add chili peppers. Reduce the heat to medium high. Add the sauce, stirring until the sauce boils and thickens. Return the pork to the wok and add the pineapple chunks and heat through, about 1 minute.
Recipe: Sweet and Sour... Read the rest of this article »
To build your salad, you start with a flour tortilla, add a smidge handful of cheese, a spoonful or two of black beans, a spoonful or two of rice, as much pork as you think you can get away with, pile on shredded romaine lettuce, a couple of spoonfuls of pico, some guacamole if you have it, the tomatillo dressing and then homemade tortilla strips
Total Prep-time: 18 hours, technically. But most of that is just waiting for the pork to cook. I’d say active cook time for the entire meal was perhaps an hour, maybe 1 hour 15 mins. Lots of this meal (dressing, pico) can be made before-hand and kept in the fridge until it’s time to eat.
Café Rio Salad Ingredients
Tortilla – you can make your own, mine came from a package.
Cheese – it is a good idea to warm on the tortilla so the cheese is a little melty.
Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
Rice – don’t be stingy... Read the rest of this article »
Ingredients
Filling:
Shredded mozzarella cheese
Pineapple & ham, cut up
Pepperoni Diced
onions
peppers
tomatoes
(Any combination or other fillings you like ie. olives, artichokes, sausage, etc.)
Dough:
2 pkg (2 Tb.) yeast
2 Tb. sugar
2 cups warm water
5 cups flour
2 tsp. salt
Instructions
Combine yeast, sugar, and warm water. Allow a few minutes for the yeast to proof (double and bubble.)
Add flour and salt.
Knead dough with more flour to form a firm dough.
Divide into four balls and roll each ball into a circle.
Put filling on half of a circle. Fold in half and seal edges.
Let raise 10 minutes.
Put on a cookie sheet sprayed with cooking oil. (I usually let them raise on the cooking sheet for 10 min or longer, covered with Saran Wrap sprayed with cooking oil.)
Bake at 350 for 20 minutes.
Serve with warmed pizza or spaghetti sauce for dipping. Makes four calzones.
Cooking time (duration): 60
Number of servings (yield): 4
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Ingredients
1 head iceberg lettuce (washed and torn into bite size pieces)
3 strips bacon (fried and diced)
5 oz frozen peas, thawed
1/4 t. Sugar
1/2 t. Salt
1/4 t. Pepper
2 1/2 oz. Swiss cheese slices, cut in strips
2/3 c. Chopped green onin
1/4 c Mayo
1/4 c Miracle Whip
Instructions
Put lettuce into salad bowl. Sprinkle with sugar, salt, and pepper.
Add peas, cheese, onion, Mayo and mir whip.
Cover tightly and refrigerate overnight. Chill.
Toss when ready to serve and garnish with bacon.
Number of servings (yield): 8
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