Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: Directions: 6 boneless pork loin chops 3/4" - 1" thick (partly frozen is best for cutting) 100 grams (1/2 package) imitation crab meat shredded. 1 can crab drained. Reserve liquid. 1 garlic clove paste 1 green onion chopped 1/4 cup minced sweet onion 1/2 cup feta cheese cubes - or choose a tangy cheese to complement the sweetness of the seafood pepper to taste salt to taste 6 short bamboo or stainless steel skewers for stitching the opening. Preparation: Lay a chop on the counter and cut a 3" slit on the fat-less side of the chops. The tough white skin on the opposite side lets you cut in adjacent to it without going right through. Cut a deep into the side of the chop almost bisecting it but leave 1/4" of flesh intact on 3 sides. Rub a small amount of garlic paste and pepper inside the cavern and masage and gently stretch the meat to make the hole bigger. Set aside and Prepare the stuffing. Stuffing: Mix the immitation crab, onions and cheese and some pepper. Add the canned crab gently to keep from crumbling. If necessary Add some of the reserved crab stock to make the mixture moist and to provide seasoning. The feta cheese and stock should season enough but add salt if necessary. The stuffing will also season the meat. Stuff each chop and use skewers to close the ends. A perfect seal is not necessary because the meat will self seal and won't leak. Cooking: These chops may be baked, broiled or my personal favorite, barbecued. Follow typical cooking times for chops but be aware they cook faster than normal 3/4" chops! 5 minutes per side works on my barbecue. The stuffing is already cooked so you don't need to "cook the heck" out of it like most people do to pork. Notes: Feta is a personal favorite because the salt and tangyness contrasts the sweetness of the seafood. Large chunks give you the occasional surprise. Alternatively a person could use some some Parmesan for flavor and combine one of swiss, mozzarella or Gouda. Stay away from strong flavored cheese like sharp cheddar as they may take away from the delicate seafood flavors. Comments: This is a low carb recipe that is bursting with flavor and keeps the pork tender and moist.
Check some related videos Similar recipes: Ton-yuk-kui (korean pork or beef) *** xpst31a Preparation: Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towel Acorn squash stuffed with apple couscous Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentr Stuffed cabbage rolls In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1 Pork loin Bake or grill pork loin for 20-25 minutes per pound at 350A° F. Serve with mashed potatoes, rice or noodles. Crabby stuffed jalapenos Preheat oven to 375F. Cut the peppers in half, remove seeds and stems. Blanch the peppers in salt water, rinse and drain well. Blend crab meat and cream cheese into a paste. Spoon into the peppers. Place filled peppers on a baking sheet and stick in th Anise pork roast Season the roast with salt and pepper, and cut 5 or more deep gashes in it. Fill these with a combination of parsley and minced garlic. Rub well with flour and put into a 350° oven for 30 minutes. During that time, make a baste of the stock, wine, Grilled pork tenderloin with peach barbeque sauce For sauce: Saut chopped bacon and chile de rbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; saut until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 Ham-stuffed mushrooms Chop mushroom stems. Cook stems and onions in 2 T. butter; stir in flour and salt, cook slightly. Add milk; cook until thick and bubbly, stirring constantly. Stir in ham mixture. Fill caps. Sprinkle with bread crumbs. Place in a greased baking dish. Bake Pork with ancho sauce In a medium skillet, toast the anchos over high heat, turning and pressing down on them with a metal spatula to flatten, until pliable, about 1 minute. Remove the seeds and veins from the anchos and rinse well. Transfer to a medium bowl, add the boilin 30-min: herbed pork cutlets In shallow dish, lightly beat egg. In separate shallow dish, stir together bread crumbs, basil, oregano, Parmesan, thyme, pepper and salt. Dip pork into egg to coat well; press into bread crumb mixture, turning to coat all over. In large ski Tempeh stuffed peppers Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the i Bacon stuffed cornish game hens (microwave) In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or until crisp. Remove to paper towels. Drain fat, reserving 3 tablespoons. Add onion and celery to fat in casserole. Microwave at high for 2 to 4 minutes or until tender. Stir Herb-stuffed chicken with caramalized onion, lentil, and fet Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not Cheese stuffed potatoes Scrub potatoes and place in a large saucepan. Add the 1/2 teaspoon salt and water to cover; simmer 15 minutes or until just tender. Drain well and let stand until cool enough to handle. Cut potatoes in half. Scoop out centers, using a melon-ball s Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings. Dressing In medium bowl, c Stuffed steak roll * Meat should be 1/2-inch thick. ~------------------------------------------------------------------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100 Garden stuffed baked potatoes 1. Microwave pierced potatoes on high for 12 minues; bake at 425 for 15 minutes. Slice off potato tops. Scoop out pulp,, keeping skins intact. Mash pulp in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saute until tend Flamenquillos (rolled pork fillets) Start by slicing the fillets nearly all theway through the centre, opening them like a book, and leaving them to soak in the milk for 2 hours. Drain them well, season with salt and pepper (remembering that ham already is salty). Now fill the fillets by pl Cajunized oriental pork chops Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and s Sizzling sweet and sour seafood 1/3 c White wine vinegar 1/3 c Chicken broth 2 tb Soy sauce 1 tb Dry sherry 1 1/2 tb Cornstarch 3 tb Salad oil 2 x Cloves garlic, minced 1 ts Minced fresh ginger 1/2 lb Medium-size raw shrimp 1/2 lb Scallops, Slow cooker bbq pork Place a roast in your slow cooker and pour a few tablespoons of barbecue sauce on top, as well a dash of garlic powder. Cook on low for atleast 8 hours. When it is done, remove the roast and get rid of the fat and most of the juice. Reserve a little bit o Pork (or chicken) in red tomato sauce Broil tomatoes until charred on all sides; cool. Place in blender container with garlic and salt; blend until smooth. Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add tomato puree and chilies. Continue cooking over medium heat ab Bichak (stuffed baked tricorners) Bichak are popular appetizers for tea or coffee hour. The pumpkin & jam stuffings are on the sweet side while meat & cheese are savory & could be eaten for lunches w/salad & dish of yoghurt. An added attraction is that they may be Chaeyuk kui (korean pork roast) This dish is fairly spicy: it gets its highly seasoned flavor from kochee chang (Red Bean Paste, found in many Oriental food stores. If it is not available, Japanese miso sauce amy be substituted). Although the amount indicated is recommended, it is possi Spicy pork roast Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip i Chestnut-stuffed mushrooms If you're making the coutes, it's a good idea to get them done in advance and out of the way. You can fry them, but I think they're much nicer baked to a crisp golden crunchiness in a slow oven. Set the oven to 150 C (300 F, Ga Barbequed lamb chops with citrus and fire-roasted artichoke Barbecue should be lit and artichokes started when this dish is begun. If not, light barbecue. Clean and trim racks of lamb and cut into 8 double chops. Sprinkle chops with rosemary and brush with 2 tablespoons olive oil and set aside. In a 2 to 3 quart s Inside out stuffed peppers In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole. Add the next 8-ingredients. Cover and bake at 350 for 1 hour or until rice is tender. Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 mi Poached seafood italiano 1 tablespoon olive oil 1 clove minced garlic 1/4 cup chicken broth 4(6ounce) salmon steaks 1 can diced tomatoes w/ Italian herbs 1/3 cup sliced olived black or green 1. heat oil in a large skillet. Add garlic ; saute 30 seconds. add wine. Bring to a boi Seafood stuffed flounder NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. A Barbecued pork chops #2 Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. Barbequed pork strips In a shallow bowl mix in mesquite seasoning with rice krispies. Set aside. In a small bowl mix bbq sauce and apple juice. Set aside. Place flour in another shallow bowl. Set aside. Trim fat off chops and cut into 2 to 3" long strips. Coat pork with f Snappy stuffed tomatillos Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. F Hake stuffed with langoustines ground pepper 1. Pound the fish with a wooden pestle and remove the spine. 2. Peel and chop the onions and wipe and reserve the mushrooms. 3. Spread three of the chopped onions on the bottom of an oven dish large enough to hold the fish. 4. Heat ha Alaska seafood tarts Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual pie dishes or ovenproof pudding bowls. Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with water for fish stock. Flake the salmon. Set aside. Brush each indi Saucy pork n' noodle bake 1. Place 1 tablespoon butter in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 30 seconds. 2. Add pork and heat, uncovered, in Microwave Oven 2 minutes. Drain off excess fat. 3. Add remaining ingredi Stuffed fillet of sole floreal divide the sole fillets into equal portions. salt and pepper the sole and salmon. cut the salmon into chunks approximately the width ot the sole filets. roll the sole around the salmon. place in a baking dish seam side down. pour lemon juice over all Pesto stuffed steaks Heat grill. Cut into side of each steak, forming a deep pocket. Be careful not to cut through to opposite side. Mix pesto and cheese and spread into pockets. Press closed and drizzle oil over beef. Place steaks carefully on grill and cook 4-5" from m Skillet pork and rice 1. In 10-inch skillet over medium-high heat, in hot oil, cook chops 10 minutes or until browned on both sides. Remove; set aside. 2. In same skillet, combine rice and onion; cook 3 minutes or until lightly browned, stirring constantly. 3. Gradua Seafood cocktail sauce This is a basic seafood cocktail sauce, although using salsa in place of ketchup will give it an interesting twist. MIX ALL INGREDIENTS together and let stand 1/2 hour before serving. Makes 1 1/4 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOO Stuffed pepper soup In a soup pot, brown beef; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: about 10 servings. Twice cooked pork and spicy vegetables +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then so Baked pork chops with onion place pork chops in baking dish. Mix soups and water in a bowl. Put sliced onion on top of chops. Pour soup mixture over chops. Cover. Bake at 350 degrees F for 40 minutes. Tonkatsu (breaded pork cutlet) 1) Soak the shredded cabbage in cold water to make it crisp for about 30 minutes. 2) Pound the pork slices to tenderize and flatten them. 3) Make several pointed cuts at the boarder lines of fat and meat. This prevents the edges from shrinking and curling Caribbean jerk pork roast Pat surfaces of pork roast with paper toweling. Blend well all seasonings and rub evenly over surfaces of pork roast. Place roast in shallow pan and roast at 350 degrees F. for 45 minutes to an hour, until internal temperature (measured with a Glazed pork chops Mix garlic, oil, and rosemary. Rub mixture over pork chops. Grill, turning once, 10 to 12 minutes, until cooked. Spread chops with apricot jam; sprinkle with macadamia nuts. Return to grill to warm. Black bean-stuffed peppers Prepare beans according to package directions. Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over 1/2" boiling water until nearly tender, about 8 to 10minutes. Rinse with cold water, drain and set aside. Skillet pork chops & beans Spray small skillet with cooking spray and heat over medium heat 1 minute. Cook chops 10 minutes or until browned. Set aside. Remove skillet from heat. Spray with cooking spray. Add onions and celery and cook until tender. Add beand and brown sugar. Brown bean marinade for barbecued pork 1. Mash brown beans to a paste, mince garlic. Then combine in a saucepan with stock, salt, sugar and soy sauce. Slowly heat, stirring, but do not boil. 2. Remove pan from heat. Then stir in sherry, Five Spices and food coloring, mixing well to blend. Add Barbecued shredded pork with corn crepes and avocado salsa In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minute