Sweet Barbecued Pork Chops Recipe

Ingredients

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons canola oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

Directions

In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.
Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through.
Yield: 8 servings.

Easy Cheesy Nachos Recipe

Ingredients

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Directions

Divide chips among six plates; set aside. In a saucepan, warm chili until heated through.
Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato. Yield: 6 servings.

Peanut Butter Popcorn Balls Recipe

Ingredients

5 cups popped popcorn
1 cup dry roasted peanuts
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup chunky peanut butter
1/2 teaspoon vanilla extract

Directions

Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a rolling boil, stirring occasionally. Remove from the heat; stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well.
When cool enough to handle, quickly shape into ten 2-1/2-in. balls. Let stand at room temperature until firm; wrap in plastic wrap. Yield: 10 popcorn balls.

How To: Clean, Chop, and Store Parsley

“Dunk and swish” the parsley in water
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.


Shake out the water
Remove parsley from bowl and shake off excess water.


Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.


Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.

Tip: Leave the rubber band on to help keep the parsley together in a bunch


Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.


Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.

Tip: Don’t over-cut because it can bruise the parsley

Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.

How To: Clean, Chop, and Store Parsley

“Dunk and swish” the parsley in water
Dunk your parsley bunch in a bowl of cold water and swish it around; dirt will fall to the bottom of the bowl. For very sandy herbs, repeat with clean water until the bowl is clear.


Shake out the water
Remove parsley from bowl and shake off excess water.


Pat dry with paper towels
Pat parsley dry with paper towels. Set damp paper towels aside to use in storing parsley.


Shave the leaves from stems
Grasping the base of the bunch, use a chef’s knife to shave leaves off stems at an angle, working away from your body. Only shave off as much parsley as you plan to use immediately.

Tip: Leave the rubber band on to help keep the parsley together in a bunch


Chop or “slice” the parsley
Remove thicker stems, gather leaves in a pile, and slice roughly. Don’t press the parsley leaves too hard; you may bruise them.


Rock the knife back and forth for a finer chop
For a finer chop, use one hand to hold the tip of the knife on the cutting board while the other hand rocks the knife down and across the leaves; continue until parsley reaches your desired consistency.

Tip: Don’t over-cut because it can bruise the parsley

Tip: Use damp paper towels to wrap and uncut herbs and store in plastic bag; refrigerated, they’ll keep for 3 to 5 days.

How To: Peel and Slice Garlic

Peel off papery layers
Peel away loose, papery skins and discard.


Press and roll garlic with the palm of your hand
If cloves are tight and can’t be easily pulled free, use the ball of your hand to press and roll the garlic against your cutting board to loosen the cloves. Store any cloves you’re not using.


Cut off end of clove and peel
Use a paring knife to cut the end off each clove and to peel away the skin. You can also use an easy-roll garlic peeler: Simply place the clove in the center and gently roll back and forth. The clove will come out all peeled.


Slice the garlic
Using a chef’s knife or paring knife, slice the garlic. As you near the end, turn the clove on its flat side for a more secure grip.

How To: Cook Rice

Boil water and add salt
Pour water (for every cup of rice, use 1 3/4 cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.


Pour in rice
Add it to the boiling water.


Stir once, or just enough to separate the rice
Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.


Cover the pot and simmer
Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.


Fluff rice with a fork
Just before serving, gently fluff the rice with a fork to separate the grains.

Tip: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.

How To: Prepare a Turkey

Empty the inside and place turkey on a tray
Reach your hand into the turkey’s cavity and remove anything that’s in there, such as a packet of giblets, and set aside. Place the turkey, breast side up, on a rimmed baking tray or cookie sheet, which will catch any juices and make post-prep cleanup a snap.


Tuck the wings under
Holding a wing in your hand, lift that side of the turkey up a couple of inches and tuck the wing underneath the bird’s back. Lower the turkey and repeat with the other side. Tucking the wings will make for more even cooking and will keep them from burning.


Tie the drumsticks together
Cut a piece of kitchen twine to about 8 inches in length. Cross the turkey legs at their “ankles”—the thinnest point, directly above the bottom joints. Then wrap the twine around the two ankles, tying it into a knot or bow to hold them together. This makes for a tidy-looking turkey.


Transfer the turkey to a roasting rack
For cooking, transfer the turkey from the baking tray to a rack set inside a roasting pan.

Tip: If one of the wings comes untucked, just tuck it back under the bird.

How To: Cook Pasta

Boil water in a large pot
To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of noodles.


Salt the water with at least a tablespoon—more is fine

Add pasta
Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.


Stir the pasta
As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).


Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.


Drain the pasta
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.

Bacon-Wrapped Pork Tenderloin

Serves 4
Hands-On Time: 20m
Total Time: 45m
Ingredients

1 pork tenderloin (about 1 pound)
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
4 sprigs fresh thyme
4 slices bacon
1 tablespoon olive oil
2 small fennel bulbs, cut into eighths
8 dried apricots, cut in half

Directions

1.Heat oven to 400° F. Pat the pork dry with paper towels. Season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Top the pork with the thyme and wrap it with the bacon.
2.Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots.
3.Transfer skillet to oven and roast for 20 to 25 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.

Spring Hash With Eggs Sunny-Side Up

Ingredients

2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 1/2 tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large eggs, cooked sunny-side up

Directions
1.In a large strainer placed in the sink or over a plate, combine the potatoes and zucchini. With your hands, squeeze to remove any excess water. Add 3 tablespoons of the dill and toss.
2.Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-and-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes.
3.Transfer to individual plates along with the eggs. Sprinkle both the hash and eggs with the remaining dill.

Kale with Panfried Walnuts

3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves, finely chopped

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature.

Barbecue Pulled-Turkey Sandwiches

Slaw:

3 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seeds
3 cups thinly sliced green cabbage

Barbecue sauce:
2 slices applewood-smoked bacon, chopped
1 cup tomato puree
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons (packed) dark brown sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 1/3 cups shredded cooked turkey (light and dark meat)
4 soft rolls (such as onion, egg, sesame, or whole wheat)

For slaw:
Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For barbecue sauce:
Sauté bacon in heavy small saucepan over medium heat until crisp and brown, about 5 minutes. Add tomato puree, apple cider vinegar, 1/4 cup water, dark brown sugar, chili powder, and ground cumin. Bring sauce to boil; reduce heat and simmer 5 minutes. Season to taste with salt and pepper.

Add shredded cooked turkey to barbecue sauce and bring to boil. Reduce heat and simmer until turkey is heated through, stirring occasionally. Split and toast rolls. Divide turkey and slaw among rolls. Press tops down lightly to compress, then serve.

Chuck Wagon Beef Stew

Makes 8 servings

--All-purpose flour

--Kosher salt

--Black pepper in a mill

3 1/2 pounds chuck roast, trimmed and cut into 2-inch chunks

1/3 cup mild olive oil or vegetable oil

4 cups beef stock, preferably homemade

2 bay leaves

1 tablespoon minced fresh thyme leaves

1 pound potatoes, such as Yellow Finn or Yukon Gold, peeled and cut
into 1-inch pieces

2 bunches very small turnips, washed, trimmed and cut in half

4 medium carrots, peeled and cut into 1/4-inch diagonal slices

1 cup fresh corn kernels, from 2 or 3 ears of corn

1/4 cup minced fresh herbs (fresh Italian parsley, thyme and oregano)

Put a cup or so of flour into a medium brown paper bag, season
generously with salt and pepper and add the beef, a handful at a
time, and shake to coat evenly.

Transfer the coated beef to a plate and continue until all of it has
been coated with flour.

Set a large (5-quart) oven-proof pot, such as a Dutch oven, over
medium high heat, add the oil and when it is hot, brown the beef on
all sides, working in batches and removing the browned meat before
adding more.

Remove the pot from the heat, let cool slightly and add 1 cup of
water. Stir and scrape the bottom of the pan to dislodge browned bits
of meat. Strain the liquid into a small bowl and discard any solids.

Return the beef to the pot, set it over medium heat and add the beef
stock and strained liquid, the bay leaves and the thyme. When the
liquid simmers, reduce the heat to low, cover the pot and simmer very
gently for 2 to 3 hours, until the meat is very tender.

Meanwhile, fill a large saucepan two-thirds full with water, add a
tablespoon of salt and bring to a boil over high heat. Add the
potatoes and cook until they are just tender, from 6 to 10 minutes
depending on their age, variety and size.

Test frequently after 6 minutes so that they do not fall about.

Use a large slotted spoon or a strainer to remove the potatoes from
the water and set them in a wide shallow bowl or plate.

Cook the turnips in the same water until they are tender, about 5
minutes. Set them alongside the potatoes.

Next cook the carrots until just tender, about 5 to 8 minutes. Drain
and set alongside the potatoes and turnips.

When the beef is fully tender, preheat the oven to 350 degrees.

Taste the cooking liquid and correct for salt and pepper. Add the
cooked vegetables and the corn and fold very gently to combine with
the meat.

Do not overmix or stir vigorously; the vegetables and meat should
remain distinct and separate.

Cover the pot and transfer to the oven; cook for about 35 to 40
minutes, until rich and fragrant.

To serve, use a slotted spoon to transfer meat and vegetables to
individual soup plates. Ladle broth over each portion, sprinkle with
fresh herbs and serve.

This dish improves in flavor when refrigerated over night and
reheated slowly and gently.

Black-Eyed Peas and Bacon

Serves 8. Use good quality bacon. It will make a difference.

2 tbls. vegetable oil
1 lb. dried black-eyed peas, soaked overnight in water under refrigeration
1/2 lb. bacon, diced
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 cups chicken stock
1/2 cup molasses
1 tbl. salt
1 tsp. freshly ground black pepper

1. Preheat the oven to 350 degrees.

2. Heat a large pot over medium heat. Add the oil and sauté the bacon,
onion, garlic and pepper for 15 minutes, or until the vegetables are tender.

3. Add the black-eyed peas, stock, molasses, salt and pepper. Bring to a
boil.

4. Transfer to an ovenproof dish and bake, covered, for 2-2-1/2 hours.

STARLIGHT DOUBLE DELIGHT CAKE

FROSTING:
2 (3-ounce) packages cream cheese, softened
1/2 cup (1 stick) margarine or butter, softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups confectioners' sugar
1/4 cup hot water
4 ounces semisweet chocolate, melted
CAKE
1/4 cup (1/2 stick) margarine or butter, softened
3 eggs
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk

In large bowl, combine cream cheese, margarine, vanilla and extract; beat
until smooth. Add sugar alternately with hot water, beating until smooth.
Add chocolate; blend well.

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

In another large bowl, combine 2 cups of the frosting mixture and the 1/4
cup margarine; blend well. Beat in eggs 1 at a time, beating well after each
addition. Add the flour, baking soda, salt and milk; beat until smooth.

Pour batter evenly into prepared pans. Bake for 30 to 40 minutes or until
toothpick inserted in center comes out clean. Cool 5 minutes; remove from
pans. Cool 1 hour or until completely cooled.

To assemble cake, place 1 layer, top side down, on serving plate. Spread
with about one fourth of the remaining of frosting. Top with second layer,
top side up. Spread sides and top of cake with remaining frosting. Store in
refrigerator. Makes 12 servings.

Per serving: 550 calories (35 percent from fat), 21 g fat ( 8 g saturated),
70 mg cholesterol, 6 g protein, 83 g carbohydrates, 1 g fiber, 540 mg
sodium.

Pumpkin Delight

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 eggs
1 cup sugar
4 tsps. pumpkin pie spice
1 pkg. butter cake mix
3/4 cup butter, melted
1 1/2 cup chopped walnuts

Preheat oven to 350f. Grease a 9x13 inch baking pan. In a large bowl,
combine pumpkin, milk, eggs, sugar and spice. Mix well and pour into
pan. Sprinkle dry cake mix over the top, then drizzle melted
margarine. Top with walnuts. Bake at 350f for 1 hour or until knife
comes out clean.

Fried Pear Pies

For the pastry dough:
1/2 cup all-purpose flour, plus more for flouring surface
1/2 cup cake or pastry flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1 large egg, beaten

For the pies:

1 tablespoon butter
1/4 cup packed light-brown sugar
1/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise and seeds scraped out with a knife
1 tablespoon honey
1/2 teaspoon grated lemon zest
2 slightly unripe Bartlett pears (about 1 pound), peeled, quartered,
cored and cut into 1/2-inch chunks
1 egg
3 cups vegetable oil
Ice cream, for serving.

1. Make the dough: Pulse the flours, sugar and salt in a food
processor to combine. Add the butter and pulse again until the flour
looks like cornmeal, then pulse in the egg until the mixture clumps
together. Knead the dough a few times, press it into a disc and wrap
loosely in plastic. Refrigerate for at least 30 minutes before
rolling out.

2. Make the filling: In a medium skillet over medium-high heat, melt
the butter with the sugar, cinnamon, vanilla seeds, honey and lemon
zest. Stir constantly for 5 minutes. Add the pears and cook, stirring
from time to time, until they start to soften, about 5 minutes. Let
cool.

3. Beat the egg with 1 tablespoon water. Line a baking sheet small
enough to fit in your freezer with parchment or wax paper. On a
floured surface, roll out the dough to 1/8 inch thick and cut into
circles with a 4-inch cutter. Gather the unused dough into a ball and
repeat until you have used all the dough. You should have 8 to 10
circles. Place on the baking sheet and refrigerate for about 15
minutes.

4. Working quickly, make the pies: brush the outer 1/2 inch of a
pastry circle with the egg wash, then spoon a heaping tablespoon of
pears onto the circle, off center. Top the pears with as much of the
liquid from the pan as will fit without spilling out, about 1/4
teaspoon. Lift the edge opposite the pears with a spatula and fold
the pastry to cover the pears, making a half-moon shape. Crimp the
edges with the tines of a fork to seal the pie. Transfer to the lined
baking sheet. Repeat with the remaining pastry circles. (If the dough
starts to tear, chill it.) Freeze for at least 3 hours.

5. Shortly before serving the pies, in a large, heavy skillet set
over high heat, add enough oil to rise 1/2 inch up the pan and heat
until it reaches 350 degrees or a pinch of dough immediately bubbles
and starts to brown. Fry 3 or 4 pies at a time, turning them once,
until both sides are golden, 4 to 5 minutes. If they start to turn
dark brown, lower the heat a little. Remove with a slotted spoon and
drain on brown paper bags. Repeat with the remaining pies. Serve
warm, with ice cream.

Creamy Chinese Chicken

1 can cream of mushroom soup
1 cup water
2 cups cooked chicken, shredded
1 chicken bouillon cube
1 tablespoon soy sauce
3 ounces sliced mushrooms, drained
14 ounces mixed Chinese vegetables, drained

Place soup and water in a large saucepan. Cook over medium-high heat until
bubbly. Stir often. Add remaining ingredients. Reduce heat to medium. Cook 10
minutes until warm. Stir often.

Fiesta Cornbread

1 cup yellow cornmeal
3/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
8-1/4 oz can creamed corn
2 eggs, beaten
2 jalapeno peppers, chopped
1 onion, chopped
1/4 cup vegetable oil
1-1/2 cups sharp Cheddar cheese, shredded and divided

Combine first 3 ingredients in a large bowl. Add buttermilk and next 4
ingredients, stirring just until dry ingredients are moistened.

Heat oil in 9" cast iron skilet; spoon in half of batter. Sprinkle with one cup
cheese; pour remaining batter over top. Sprinkle with remaining 1/2 cup
cheeese; bake at 400º for 40 minutes.

Serves 6-9

Potato Pan Rolls

Potato Pan Rolls

4-1/2 to 5 c all-purpose flour
3 T sugar
2 pkgs quick-rise yeast
1-1/2 tsps salt
1-1/4 c water
3 T butter
1/2 c mashed potatoes(prepared without milk or butter)
Additional all-purpose flour

In a mixing bowl, combine 2 cups flour, sugar, yeast and salt.

In a saucepan, heat water and butter to 120º-130º. Add dry
ingredients; beat until smooth. Stir in mashed potatoes and enough
remaining flour to form a soft dough. Turn onto floured surface;
knead until smooth and elastic, about 6-8 minutes. Cover and let
rest for 10 minutes.

Divide into 16 pieces. Shape each into a ball. Place in two
greased 8" or 9" round baking pans. Cover and let rise in a warm
place until doubled, about 30 minutes. Sprinkle with additional
flour. Bake at 400º for 18 to 22 minutes or until golden brown.
Remove from pans to wire racks to cool.

Makes 16 rolls

Southern Fried Chicken

2 1/2 - 3 lb. broiler fryer chicken cut up
1/2 C. flour
1 t. salt
1/2 t. paprika
1/4 t. pepper
salad oil

Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil
(1/4" ) in large skillet. Coat chicken with flour mixture. Cook chicken in oil
over medium heat 15-20 minutes. Reduce heat; cover tightly and simmer 30-40
minutes or until thickest pieces are tender. Turn chicken to assure even
cooking. Remove cover for last 5 minutes to crisp chicken.

Mild Country Sausage

1 pound boness lean pork
6 to 8 oz pork fat
1 1/2 tsp coarse salt
1 tsp dried rubbed sage
1 tsp dried summer savory
1/2 tsp dried thyme leaves
1/4 tsp ground black pepper
1/8 tsp crushed red pepper

1. If you are using a food processor, cut the pork into 1 inch cubees and chop
the fat into 1/2 inch pieces. for a meat grinder, cut both into 3 by 1/2 inch
strips. Chill the pork and fat into the freezer just until they are firm but not
frozen.

2. While the meat chils, in a large bowl, combine the salt, sage, savory, thyme,
and peppers.

3. Add the pork and fat to the seasonings; toss until they are well mixed. In a
food processor, with the chopping blade, process the meat mixture, half at a
time, until it is coarely ground. If you are using a meat grinder, grind the
mixture through the coarse blade. Cover the sausage and refrigerate it 12 to 24
hours to blend the flavors.

4. Dip your hands in ice water and shape the sausage into an 8 inch cylinder.
Cut the sausage into 1/2 inch slices and place them in a cold skillet. Cook the
sausage slices over medium heat until they are well browned but not crisp. Pour
of the fat as necssary. Drain the sausage on paper towels and serve.