A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Ethnicity: Canadian cuisine / Last Modified: 3/24/2004 / Base: Pork/Ham / Number of Servings: 6 |
|
|
|
|
Directions: In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf.
Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.
Comments: This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Chicken & pork adobo Cut pork and chicken into bite sized pieces - alternatively, slice the
pork into 1" thick slices. Combine vinegar, soy, peppercorns, garlic
and bay in a deep dish. Add meats, coat well and marinate 2 hours
minimum, turning regularly to impregnate mea
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
Adobo (pork in adobo) Cook the pork with one onion, salt and pepper. Toast chile slightly, soak
and grind with an onion, the garlic and the oregano. Saute the mixture in
lard. Add the cooked meat, 2 cups of the stock, the vinegar and bay leaf.
Let simmer until the sauc
Javanese pork saute ** Make raita by combining ingredients. Cover and chill for 2-24 hours to
combine flavors.
Cut pork into 1/2" cubes; place in shallow dish. In blender or food
processor combine remaining ingredients except rice and raita. Blend until
smoot
Apple and orange pork chops Trim excess fat from pork chops, season lightly with salt and pepper. Brown
quickly in shortening. Pour from skillet all but 1 T. of drippings. Saute
onion in the fat. Combine all remaining ingredients except pork chops with
the onion, mix well, t
Barbecued pork (cha siu) Cut pork butt into 4 inch by 2 inch by 1 inch strips. Mix rest of ingredients and rub over pork pieces. Marinate at least 4 hours or overnight.
Preheat oven at 375 degrees. Line roasting pan with foil and place pork on roasting rack. Roast a total of 45
Sweet 'n' sour sauced pork * Carrot should be sliced thinly and use a bias cut.
** Pepper should be cut into strips.
~-------------------------------------------------------------------------
Partially frezze pork. Thinly slice into bite-s
ize strips. Preheat a 6
1/2-inch mi
Barbeque pork trim meat and cut into strips about 2" wide and 6" long. Combine remaining
ingredients in bowl, pour over pork and marinate 2+ hours. Skewer pork with
steel hangers and hang onto top rack of oven over shallow roasting pan
containing a fe
Caribbean jerk pork chops Place all ingredients except pork in blender. Cover and blend until well
blended. Reserve 1/2 cup of the marinade; cover and refrigerate for
basting.
Trim excess fat from pork. Place pork in shallow glass or plastic dish.
Pour remaining mari
Pork loin with spinach stuffing Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. Separate roast into two pieces; spoon s
pinach mixture onto one piece of meat. To
Cuban pork roast #2 Using tip of knife make slits in roast & stuff garli slivers into slits.
Set roast in large bowl. To prepare a marinade, place a large skillet over
medium- high heat; add chiles, bell-pepper, onion, garlic, cumin, basil,
pepper, cinnamon & b
Pork satay Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak
sauce. Cover and refrigerate for several hour, stirring occasionally.
Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the
apricots and their cooking liquid in a
Marinated pork loin Make the marinade: in a large nonmetallic bowl, combine the pineapple
juice, maple syrup, soy sauce, garlic, thyme, and coriander. Add the pork,
cover, and leave to marinate in the refrigerator, turning occasionally, for
8 hours.
Remove the pork
Crunchy pecan pork chops Cut outer edge of fat on pork diagonally at 1-inch intervals to prevent
curling (do not cut into meat).
Mix mustard, mayonnaise, and oil. Place remaining ingredients in blender
or food processor. Cover and blend on high speed, using quick on-and-o
Vindaloo (goan-style hot and sour pork) Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,
black mustard seeds and fenugreek seeds in a coffee-grinder or other
spice grinder. Put the ground spices in a bowl. Add the vinegar, salt
and sugar. Mix and set aside.
Heat
Babi kecap i (pork cooked in soya sauce) Cut the pork into small cubes. Put the flour into a bowl and add the clear soy sauce and ginger powder, mixing them well together. Coat the pork with the mixture and then let it stand for at least 30 minutes. Clean and slice the mushrooms. Peel the garl
Schweinekoteletts in saurer sahnesosse (baked pork chops) Place the pork chops in an oven proof casserole. Mix the remaining
ingredients, except sour cream, and pour over the chops. Marinate the
chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the
marinade in a preheated 325 degree F.
Bbq sauce for pork Half a cup of soy sauce, half a cup of maple syrup and about a
quarter of cup of Coleman's mustard maybe with a little vinegar.
Apply to racks of pork ribs.
Calypso pork chops Combine all ingredients in a ziplock bag; seal bag and refrigerate for 4-24
hours. Remove chops from marinade, discarding leftover marinade. Grill
chops quickly over indirect heat in covered grill about 10-12 minutes,
turning once to brown both side
Pork tenderloin with mustard sauce Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with
salt and onion. Cover with vented plastic wrap and microwave, on medium
(50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4
minutes longer. Mix the remaining ingre
Seafood stuffed pork chops 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 c
Braised pork chops with cream gravy In large skillet over medium-high heat, brown pork chops on both sides. Add
water, sparsely flakes, salt, onion powder, thyme, and worcestershire sauce. Cover;
simmer 20 to 30 minutes or until pork chops are tender. Remove pork chops
from skillet;
Quebec apple dumplings Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1
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
Pork & turkey sausages or burgers. Place all ingredients in a food processor or liquidiser and process until
smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an
oven at 200 c, 400 f, or gas mark 6.
Minnesota pork chops Spray glass pyrex dish with Pam. Pour the rice, mushroom soup, dry onion mix, water, and mushrooms in the dish. Lay the raw pork chops on
top and season with salt and pepper. Bake uncovered at 350-375 for one hour.
Pork chow mein Soak the noodles acording to the packet instructions. Drain well. Thinly slice the pork fillet. Heat the sunflower oil in a preheated wok or large frying pan and cook the pork over high heat until golden brown and cooked through. Add the sesame oil to the
Spiced sweet & sour pork Partially freeze pork. Slice diagonally across the grain into thin slices;
set aside. Combine garlic powder, cinnamon, cloves, nutmeg and
pepper in a small mixing bowl. Add pork to spice mixture and toss well.
Heat 1 1/2 teaspoons oil in skillet o
Garlicky pork-and-asparagus pancakes SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat,
stir-fry the pork, scallions, and
Grilled pork chop 1. Preheat either grill or broiler.
2. Whisk olive oil, hot sauce and spices together in a pie plate or small platter; add pork chop and coat. If possible, cover with plastic wrap, refrigerate and let marinate for about 30 minutes.
3. Grill pork chop, res
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
Pork chops with sauteed apples salt and pepper the chops, over high heat cook port chops for 7 minutes, turning once. remove chops. add the apple and cook over high heat for 6 minutes, turning once. remove from heat.
mix honey, vinegar, 3 tbsp olive oil and salt and pepper to taste.
Barbecued pork butt Combine all of the dry ingredients and blend well. Prepare the pork butt as
desired. Cook with or without the bone. Trim the cap fat. Season all over
with the seasoning mixture. Rub in if desired. Cook on a covered, medium
hot grill with a water p
Pork loin pasta bake Brown pork in vegetable oil; combine with noodles and remaining ingredients and pour into a 3-quart greased casserole. Bake at 350° for 1 1/2 hours.
Grilled apple & herb marinated pork chops and potatoes Cover potatoes with 1 inch of water and simmer 10 minutes or until tender;
drain. Blend all ingredients except potatoes and chops in a blender. Halve
the potatoes and toss gently with 1/4 cup of the marinade. Pour remaining
marinade over chops.
Dijon pork steaks Combine marinade ingredients and pour over chops. Marinate several hours or
overnight. Broil or grill, turning occasionally and basting until done to
taste.
Per serving: 28g protein., 11g fat, 2g carb., 950mg sodium, 83mg chol., 237
calories
Barbecued pork Here's a recipe from The Diabetic Gourmet your husband might like.
Cut pork into bite-size pieces. Combine ingredients in plastic bag and marinate 1 to 2 hours. Remove meat from bag and discard marinade. Put meat on small rack or skewers and bake at
Pork medallions with balsamic vinegar and sage Cut the tenderloin on a slight angle into eight 1-inch medallions. Pound them lightly with the flat side of a large knife to flatten. On a plate, combine the flour with the salt and pepper. Dredge the medallions in the seasoned flour and shake off the e
Cubed pork in gravy Cut pork into cubes.
Place flour, garlic salt and pepper in a plastic bag; put cubes of pork in bag and shake.
In a large fry pan, brown pork cubes in butter and oil.
Sprinkle cubes with remaining flour mixture, soup mix and broth, cover and simmer for 1
Oven-fried pork chops Trim fat from meat. Pour margarine into a 13X9X2-inch baking pan. Combine
egg, milk, and pepper. Crush the stuffing mix. Dip chops into egg
mixture. Coat with stuffing mix. Place in pan.
Bake at 425F degrees for 10 minutes. Turn chops. Bake about
Traditional adobo (pork in vinegar and soy sauce) 1. Combine all ingredients except cooking oil in a pot and let stand for
at least 30 minutes.
2. Simmer covered for 1 hour or until meat is tender. Drain and reserve
the sauce.
3. Heat cooking oil in a skillet. Brown meat on all sides.
Tequila-chile-marinated pork chops Place the pork in a large resealable plastic bag. In a small bowl, stir toget
her all remaining marinade ingredients. Pour over pork; seal bag. Refrigerate overnight, turning occasionally.
Heat grill. Remove pork from marinade, leaving as much marinad
Apple and pork curry * The cooking apple should be peeled and sliced, the pepper should be
seeded and cut into thin strips. In a heavy frypan, heat oil over
medium-high heat. Cook pork chops until browned on both sides and almost
cooked through, remove from pan and se
Sinigang na baboy (pork in sour broth) 1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.
3. Taste for seasonin
Honey mustard pork sandwich 1. Prepare according to package directions.
2. Thinly slice cooked pork. Spread both cut sides of rolls with honey mustard. Place one slice of cheese on bottom, pile with sliced pork, top with cheese slice and roll top.
3. Optional sandwich toppings: toma
Wild bill's nearly famous pork tenderloin 1 ds Sesame oil
2 x Parsnips, peeled and cut
2 x Carrots, peeled and cut
2 x Turnips, peeled and cut
1 pn White pepper
2 ts Chopped fresh parsley
------------------------------------PORK---------------------------------
Bacon-wrapped pork chops with seasoned butter Cooking Directions
Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick; serve chops with a pat of butter.
Smoked beef roast and pork roast Stick a knife into each roast in several places, making a deep puncture.
With fingers, push 1 clove garlic in each hole, then a long pepper and a
green onion. Slice the pepper and onion off even with the surface of the
meat. Sprinkle the roasts
San francisco pork chops Heat 1 tabelspoon oil in skillet. Brown chops with garlic on both sides. Combine 1 teaspoon oil, sherry,soy sauce, brown sugar and red pepper flakes. Pour sauce over chops. Cover tightly. Simmer over low heat until chops are tender and cooked through
Brown sugar and soy marinated roast pork tenderloin In a shallow nonreactive dish, combine all the marinade ingredients. Add the tenderloins and turn to coat them. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 425 degrees. Remove the tenderloins from the mar
|
Loading...
|
::
