Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

One Skillet Pork Supper

Down-home and yummy, this easy simmer of pork chops, potatoes and carrots in tomato soup, enlivened with a dash of Worcestershire sauce, is sweet simplicity itself.

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

March 18, 2008 Posted by | Famous Recipes, Pork, Pork Recipes | , , , , , , , , | Leave a comment

Pork with Red Wine

Prep & Cooking Time:  1 hr. 30 min.Yield: 8 servingsServing Size: 3.000 ounce(s)  1 Tbsp coriander seeds, crushed 1 Tbsp canola oil 2 Tbsp lemon juice 2 pounds pork shoulder, cut into one-inch cubes 1/2 cup cilantro, chopped 4 -6 cloves garlic, minced 2 cups red wine    Directions: Heat oil in a large skillet over medium-high heat. Add pork and brown meat, approximately 5-10 minutes on each side. Add garlic and stir occasionally. After a few minutes, add 1 1/2 cup (0.36 liter) wine and coriander seeds, cover and reduce heat to low. Simmer for 45 minutes to one hour until meat is tender. Add remaining wine, lemon juice and half of the cilantro, simmering for a few minutes until sauce is blended. Remove from heat and garnish with fresh cilantro and serve.  Slow Cooker Recipes

September 5, 2007 Posted by | Carnival Of The Recipes, Carnivals, Cooking, Cooking and Food, Dinner, Famous Recipes, Meals, Pork, Pork Recipes, Recipe, Recipes | Leave a comment

Cajun Roasted Pork

Cajun Roasted Pork – Serves 6


seasoning mix
2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon white pepper
1 teaspoon cayenne
1 teaspoon paprika — sweet
1 teaspoon thyme
1/2 teaspoon dry mustard

3 tablespoons butter — unsalted
1 tablespoon chicken fat (preferred) — or vegetable oil
1/2 cup onion — finely chopped
1/2 cup celery — finely chopped
1/2 cup green bell pepper — finely chopped
1 tablespoon garlic — minced
4 pounds boneless pork loin roast


Thoroughly combine the seasoning mix ingredients. Place all the
ingredients except the roast in a large skillet. Saute about 4
minutes over high heat, stirring occasionally. Cool.

Meanwhile, place the roast in a baking pan, fat side up. Make several
deep slits in the meat with a knife, to form pockets, being careful
not to cut through to the bottom. Stuff the pockets with some of the
vegetable mixture, then thoroughly rub vegetable mixture over the
entire roast by hand. If any of the mixture is left, spread it evenly
over the top and little on the sides of the roast.

Bake uncovered at 275F for 3 hours, then at 425F until dark brown
on top and meat is white in the center, 10 to 15 minutes more.

July 22, 2007 Posted by | Carnival Of The Recipes, Carnivals, Christmas, Cooking, Cooking and Food, Dinner, Events, Famous Recipes, Food, Ingredients, Meals, Pork, Pork Recipes, Recipe, Recipes | 2 Comments

Pozole (Red Hominy Soup)

Pozole (Red Hominy Soup)

1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Salt, to taste

Shredded cabbage
Sliced radishes
Dried oregano
Chopped onion

Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover.  Add salt.

Cover and bring to a boil.  Cook until tender; add the hominy and simmer until it pops.

Add enchilada sauce and enough water to a soupy consistency.

Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste.  Simmer until

Makes: 4 to 6 servings.

May 1, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Lunch, Meals, Pork, Pork Recipes, Recipe, Recipes, Soup, Soup Recipes, Soups, Stew Recipes | Leave a comment



2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Fresh parsley

Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.

Yield: 4 Servings

May 1, 2007 Posted by | Cooking, Cooking and Food, Dinner, Famous Recipes, Food, Ingredients, Meals, Pasta Recipes, Pork, Pork Recipes, Recipe, Recipes | Leave a comment



½ of a 16-ounce package peeled baby carrots

12 tiny new potatoes, halved

1/3 cup honey mustard

2 tbsp. olive oil or cooking oil

½ tsp. garlic pepper

¼ tsp. seasoned salt

1 (12- to 16-ounce) pork tenderloin

Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.

In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.

Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings

January 26, 2007 Posted by | Cooking and Food, Dinner, Famous Recipes, Food, Meals, Pork, Pork Recipes, Potatoes, Recipe, Recipes, Vegetables | 1 Comment

Pork Tenderloin with Dried Cherry Glaze

Serves 8

2 whole pork tenderloins, about 1 lb each
1/2 cup dried cherries
1-1/2 cups applesauce
2 tbsps frozen cranberry juice cocktail concentrate
2 tbsps Dijon mustard
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground cloves

Preheat oven to 425 deg F. Place tenderloins on a rack. Roast uncovered
for 20 to 30 minutes until meat registers 160 degrees on a thermometer.
Meanwhile, in a small mixing bowl, combine dried cherries, applesauce,
cranberry juice cocktail concentrate, mustard, brown sugar, cinnamon, salt
and ground cloves.

Baste tenderloins with glaze during last 10 minutes of roasting. Serve
tenderloins drizzled with juices and glaze left in pan.

Calories 215;Protein 24g;Fat 4g;Chol 66mg;Sodium 144mg;Carbs 20g;Fiber 1g
Exchanges: 1/2 starch; 1 fruit; 3-1/2 meat

October 5, 2006 Posted by | Cooking, Dinner, Famous Recipes, Food, Pork, Pork Recipes, Recipe, Recipes | Leave a comment

Recipes – Pork Recipes – Thai Pork Tenderloins

Recipes – Pork Recipes – Thai Pork Tenderloins
2 pork tenderloins or
1 boneless pork loin, 1 1/2 pounds
1/3 cup chicken broth
2 tablespoons lime juice
1 tablespoon fish sauce (nam pla) or lite soy sauce
1 tablespoon freshly grated ginger root or 1 teaspoon ground
2 cloves garlic, minced
1 2-inch strip lemon rind
1 teaspoon hot chili paste

Place pork in heavy plastic bag or glass bowl.
Marinade: In bowl, whisk together 2 tablespoons chicken broth, lime juice, fish sauce, ginger root, garlic, lemon rind and chili paste. Pour over pork. Close bag, secure and set in bowl. Marinate overnight in the refrigerator or at room temperature for one hour.
Remove pork. Strain marinade into small saucepan.
Barbecue pork over medium-hot coals, turning once or twice, for 25 to 35 minutes or until juices run clear. Or, place pork on rack in shallow roasting pan. Roast in 350 degree oven for 30 to 45 minutes or until juice runs clear.
To serve, cut into thin slices. Add remaining chicken broth to reserved marinade. Bring to boil for 2 minutes. Brush over cooked pork.
Makes 6 servings.
Calories 149, Fat 3 g, Carbs 1 g, Sodium 216 mg, Fiber 0 g.
Points 3.

July 18, 2006 Posted by | Famous Recipes, Pork, Pork Recipes, Recipes | Leave a comment