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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Category: Pork (Page 3 of 5)

All things pork, the other white meat.

No-Cut Pizza

December 19, 2006 / / 0 Comments
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Recipe Source: Upsidedown Again / recipezaar.com

Prep/Cooking Time: 20 min / 15 min prep

Ingredients:

2 (7 1/2 ounce) packages refrigerated biscuits
1/2 cup pizza sauce or spaghetti sauce
1/2 lb ground beef or ground sausage
2 small tomatoes
1 (6 ounce) can olives
1 cup grated cheese

Directions:

Arrange biscuits in a four rows of five on a cookie sheet. Roll them down flat and pinch the edges of the biscuits together.

Bake the biscuits for 7 minutes at 4oo degrees, until lightly browned.

Cook meat, slice tomatoes and cut each slice into quarters, and chop the olives.

Spread the sauce over the buscuits, then add the meat, tomatoes, olives, and cheese in layers.

Bake for 5 more minutes at 400 degrees or until cheese is melted.

Serve pizza by pulling apart the individual biscuits.

Honey-Roasted Pork

December 7, 2006 / / 0 Comments
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Recipe Source: Lyda Burnette, Test Kitchens Director for Southern Living / MyFoxAL.com

Ingredients:

1 (2- to 3-pound) boneless pork loin roast
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons mixed or black peppercorns, crushed
1/2 teaspoon dried thyme
1/2 teaspoon salt
Garnish: watercress sprigs (optional)

Directions:

Place roast on a lightly greased rack in a shallow, aluminum foil-lined roasting pan.

Combine honey and next 4 ingredients; brush half of mixture over roast.

Bake at 325° for 1 hour; brush with remaining honey mixture. Bake 30 more minutes or until a meat thermometer inserted in thickest portion of roast registers 155°. Cover lightly with foil; let stand 10 minutes before slicing. Garnish, if desired.

Baked Eggs, Basque-Style

November 30, 2006 / / 3 Comments
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Recipe Source: Franklin Biggs, Franklin’s Homewood Gourmet / MyFoxAL

Ingredients:

4 Tbsp olive oil
2 onions, diced
2 red bell peppers, diced
1 Tbsp roasted chopped garlic
1 cup ham or cooked sausage, diced
2 cups tomato sauce
to taste: salt, pepper, Italian seasoning, red chili flakes
6 eggs

Directions:

Saute onion and red bell pepper in oil until soft. Add garlic, ham (or sausage) and heat through. Add tomato sauce and season to taste. Simmer 5 minutes. Pour sauce into flat baking dish and smooth flat. Make 6 indentations with a spoon and break an egg in each. Bake at 350F until eggs are done.

Sausage Balls

November 17, 2006 / / 0 Comments
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Recipe Source: mom

Ingredients:

1 (10-oz) package Cheddar cheese
1 lb. hot bulk sausage
2 1/2 cup Bisquick

Directions:

Shread cheese in large glass mixing bowl. Add hunks of sausage into bowl and heat briefly in microwave–just until the mixture warms, maybe thirty seconds. Return to counter and gradually cut in bisquick, mixing well with your hands as if you’re kneading bread. (The heat from the microwave is a neat trick to help mix the ingredients.)

Form into small balls, about the size of a walnut; place on cookie sheet. Bake in preheated 350 degree oven for 15 minutes. May be frozen before baking.

Serve by themselves or with your favorite dipping sauces. (my fav is mustard!)

Penne with Sausage ‘n’ Peppers

November 12, 2006 / / 0 Comments
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Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Cook Time: 25 minutes

Ingredients:

1 lb. sweet Italian pork sausage, cut into 1″ chunks
1 medium green pepper, seeded and cut into strips
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
2 cans (10 1/2 oz. each) Campbell’s® Golden Pork Gravy
4 cups hot cooked penne pasta
Grated Parmesan cheese

Directions:

COOK sausage in large skillet until browned. Add pepper, onion and oregano and cook until tender.

ADD gravy and heat to a boil. Cook over low heat 5 min. or until sausage is done.

ADD pasta and toss to coat. Serve with cheese.

Sausage and Vegetable Soup

November 5, 2006 / / 0 Comments
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Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Bacon Cheddar Chive Muffins

November 5, 2006 / / 0 Comments
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Recipe Source: Shelley Albeluhn / allrecipes.com

Prep/Cooking Time: 35 minutes

Ingredients:

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 degrees F (200 degrees C) and lightly grease 12 muffin cups or use paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.

In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.

Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Breakfast Burritos

November 2, 2006 / / 0 Comments
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Recipe Source: allrecipes.com

Prep/Cooking Time: 40 mins

Ingredients:

2 pounds ground pork sausage
12 eggs, beaten
1 (4 ounce) can chopped green chile peppers, drained
8 (10 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour
1 cup milk

Directions:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).

Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set.

Lightly grease a 9×13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish.

Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls.

Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

BLT Pizza

November 2, 2006 / / 0 Comments
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Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 20 Min / Cook Time: 15 Min

Ingredients:

4 slices bacon
1 (10 ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
2 cups mozzarella cheese, shredded
1 tomato, chopped
2 cups shredded iceberg lettuce
2 tablespoons mayonnaise, or to taste
salt and pepper to taste

Directions:

Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.

Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.

Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.

Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Nicki’s Note:

I substituted Ranch dressing for the mayo and it was delicious! 🙂

This is great for thin crust, you can slice it up and serve as an appetizer.

Bacon Cheese Puffs

July 18, 2006 / / 0 Comments
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Recipe Source: Cooley Family, Rochester, NY / allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 5 Minutes

Ingredients:

1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.

Broil for 5 minutes, or until bubbly.

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