01-04 Ingredients | Dinner Trade

Recipe: Pork Carnitas

heather — Tue, 17 May 2011 19:29:13 +0000

These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.

6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
2 tablespoons coarse salt
2 1/2 cups water

Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.

Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.

Number of servings (yield): 8

Recipe: Cranberry Chicken

heather — Tue, 17 Nov 2009 23:17:08 +0000

Ingredients

1 large bottle Creamy French Dressing
1 pkg dry onion soup mix
1 can whole cranberries
Chicken breasts.

Instructions

Mix dressing, soup mix, and cranberries
Layer chicken breasts in 9×13 pan.
Pour mixture over chicken.
Bake at 350 F for 45 minutes to 1 hour, basting or turning occasionally.
Serve over rice or potatoes.

Recipe: Cornbread with Yellow Cake Mix

heather — Mon, 05 Oct 2009 20:17:30 +0000

The trick to making cornbread that is fluffier, less grainy, and doesn’t have the bitter aftertaste is to add yellow cake mix to your cornbread mix. You can either do a 1 to 1 ratio of cornbread to cake mix, or you can do 1.5 cornbread to 1 cake mix, depending how subtle you want tone down the graininess of the cornbread.

You can follow the directions for the cornbread and cake mix, combining ingredients from both boxes together and then cook at the temperature and time stated for the cornbread. Adding an egg as required by the yellow cake mix is going to make your cornbread quite fluffy.

You can also just add the cake mix in as if it were cornbread. So if your box of cornbread calls for 1 cup of water and the full box of cornbread, then only add half the box of cornbread and an equal part of yellow cake mix.

Here is a step by step ingredient list for those who don’t like to experiment like I do.

Ingredients

1 box Jiffy cornbread
1 box Jiffy yellow cake mix
1/2 c. water
1/2 c. milk
2 eggs
1/4 c. oil

Instructions

Bake in greased 8 x 8 inch pan.
Bake 30 minutes at 350 degrees. Check for doughiness and use a toothpick in the middle to make sure it comes out clean.

Cooking time (duration): 30

Recipe: Bratwurst Cooked in Apple Juice

heather — Mon, 07 Sep 2009 18:07:32 +0000

These brats are wonderful–crispy on the outside, and pop in your mouth with you bite into them. The easiest way to cook brats are to braise them first in a liquid and then brown them on the grill. Most recipes call for beer, but I think they are just as good braised in apple juice, and it’s a lot cheaper.

Ingredients

12 fresh bratwurst (Colosimo brand at Costco are my favorite)
32 ounce apple juice
1 onion, quartered
Brat buns (large croissant rolls from Costco are my favorite–they’re shaped perfectly for a brat)

Instructions

Preheat grill
On stove top, add apple juice and onions to a large sauce pan. Turn heat to high until liquid begins to boil.
Turn heat down to medium and place the brats in the liquid. Do not let the liquid boil while the brats are in it. Ensure that the brats are completely covered in liquid. Add water if necessary.
Cook brats for 10 minutes at medium heat. Turn heat down to low until you are ready to grill.
Once grill is hot, turn off the burners on one half of the grill and keep the burners on the other half of the grill on high. (Only if you have a grill with lid)
Using tongs, place the brats on the side of the grill with the burners off and close the lid. Be careful not to puncture the skin of the brats and always use tongs, not a fork to turn.
Check the brats every few minutes until you get a feel for how fast they cook on your grill. You will want to turn the brats when they are golden brown, and remove from grill when they are golden brown on both sides.
Serve on brat buns or croissants with BBQ sauce, mustard, onions, sauerkraut, or your favorite topping of choice.

Cooking time (duration): 30

Number of servings (yield): 12

Meal type: dinner

My rating: 4.0 stars

Recipe: Apricot Pineapple Chicken

heather — Mon, 31 Aug 2009 18:51:57 +0000

Sweet and tangy chicken made with just four ingredients. Perfect over rice or with potatoes.

Ingredients

1 pkg. Lipton onion soup mix
1 Cup Russian Dressing (Wishbone makes it)
2 Cup apricot jam
1 large can pineapple
8 pieces of boneless chicken.

Instructions

Preheat oven to 350 degrees. Mix all above ingredient together. Cook for 45 minutes to an hour until chicken is done. Serve over rice or potatoes.

Cooking time (duration): 60

Number of servings (yield): 8

Meal type: dinner

Submitting by: Gwen

My rating: 4.0 stars

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