I found this recipe on The Recipe Rebel's website. This sauce is delicious. I make it and serve it over the Kalua Pork recipe here on my blog.
200 ml of Pineapple Juice
3/4 Cup Brown Sugar
1/2 Teaspoon Garlic
2 Tablespoons Worcestershire Sauce
3/4 Cups Ketchup
1 Pinch Red Pepper Flakes (More if you like it spicy)
1/2 Teaspoon Onion Powder
1 Pinch Salt
1-2 Tablespoons Cornstarch
1-2 Tabelspoons Water
1. Add all the ingredients except the cornstarch and water to a medium-size pot.
2. Bring to a boil and reduce to medium low, simmering for 10-15 minutes, until flavors come together.
3. Mix equal parts cornstarch and water. Slowly add to sauce and stir until you reach your desired consistency.
4. Serve with pork, chicken or beef.
Saturday, July 8, 2017
Saturday, March 18, 2017
Chili's Copycat Salsa
This is a family favorite at our house. I love this recipe because you can make it anytime of the year and just not during tomato season.
2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced
Place all ingredients together in a blender and blend until smooth.
2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced
Place all ingredients together in a blender and blend until smooth.
Sunday, November 20, 2016
Orange Glazed Pork Loin
Pork isn't something we have a lot at our house. I think the main reason we don't, is I just don't have a lot of pork recipes. Yesterday I went on a search for a recipe to try. I made it for dinner tonight. It was a hit! The sauce really completes this meal. I served it with mashed potatoes and pork gravy, green salad and a cranberry salad. Yum!!
1 Teaspoon Salt
1 Clove Garlic, Minced
1/4 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Pepper
5 Pound Pork Loin Roast
Preheat the oven to 350. Combine salt, garlic, thyme, ginger, and pepper. Create a rub and rub over roast. Place fat side up on a rack in a shallow baking pan. I placed a baking rack in a 9x13 pan. Bake, uncovered, for 1 hours.
Sauce:
1 Cup Orange Juice
1/4 Cup Brown Sugar
1 Tablespoon Dijon Mustard
1/3 Cup Water
1 Tablespoon Cornstarch
While the roast is cooking, in a saucepan over medium heat, combine orange juice, brown sugar and Dijon mustard. In a small bowl, mix the cornstarch and water until smooth. Add to the orange juice mixture. Bring to a boil. Cook and stir for 2 minutes. Reserve 1 cup of the mixture. When the roast has cooked for one hour, remove from the oven and baste with the left-over mixture. Return to oven and cook for another 20-40 minutes. Brush occasionally with glaze. Let stand 10 minutes before slicing. I put the remaining sauce on the table, and we drizzled it over our meat. It was delicious!
1 Teaspoon Salt
1 Clove Garlic, Minced
1/4 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Pepper
5 Pound Pork Loin Roast
Preheat the oven to 350. Combine salt, garlic, thyme, ginger, and pepper. Create a rub and rub over roast. Place fat side up on a rack in a shallow baking pan. I placed a baking rack in a 9x13 pan. Bake, uncovered, for 1 hours.
Sauce:
1 Cup Orange Juice
1/4 Cup Brown Sugar
1 Tablespoon Dijon Mustard
1/3 Cup Water
1 Tablespoon Cornstarch
While the roast is cooking, in a saucepan over medium heat, combine orange juice, brown sugar and Dijon mustard. In a small bowl, mix the cornstarch and water until smooth. Add to the orange juice mixture. Bring to a boil. Cook and stir for 2 minutes. Reserve 1 cup of the mixture. When the roast has cooked for one hour, remove from the oven and baste with the left-over mixture. Return to oven and cook for another 20-40 minutes. Brush occasionally with glaze. Let stand 10 minutes before slicing. I put the remaining sauce on the table, and we drizzled it over our meat. It was delicious!
Tuesday, October 25, 2016
Pumpkin Roll
Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)
Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar
Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Yield: 8-10 servings.
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)
Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar
Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Yield: 8-10 servings.
Saturday, October 1, 2016
Cream of Broccoli Soup
This recipe is my sister-in-laws. It is delicious.
3 Cups Broccoli, Chopped and Steamed Well
1 1/2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Butter
1 Teaspoon Salt
3/4 Cup Cream
3/4 Cup Half and Half
Optional: 1/2 Cup Onion and 2 Cloves Garlic
In a blender, puree broccoli and 3/4 cup of chicken broth. (I add dried minced garlic and dried onions to this.) In a saucepan, melt margarine and stir in flour and salt; cook and stir until bubbly. Add cream and half and half. Cook until thick and bubbly, then cook about 1 minute longer. Stir in remaining chicken broth and pureed broccoli mixture. Stir in other seasonings to taste (such as garlic salt, more onion, etc.) If not thick enough, add a little milk to about 2-3 tablespoons cornstarch and pour in slowly while stirring constantly. Return to slow boil to check thickness.
My sister-in-law likes to add fresh chopped onion (about 1/2 cup) to the butter and cook several minutes before adding the flour. Garlic is great added too. Need to use 4 Tablespoons butter.
3 Cups Broccoli, Chopped and Steamed Well
1 1/2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Butter
1 Teaspoon Salt
3/4 Cup Cream
3/4 Cup Half and Half
Optional: 1/2 Cup Onion and 2 Cloves Garlic
In a blender, puree broccoli and 3/4 cup of chicken broth. (I add dried minced garlic and dried onions to this.) In a saucepan, melt margarine and stir in flour and salt; cook and stir until bubbly. Add cream and half and half. Cook until thick and bubbly, then cook about 1 minute longer. Stir in remaining chicken broth and pureed broccoli mixture. Stir in other seasonings to taste (such as garlic salt, more onion, etc.) If not thick enough, add a little milk to about 2-3 tablespoons cornstarch and pour in slowly while stirring constantly. Return to slow boil to check thickness.
My sister-in-law likes to add fresh chopped onion (about 1/2 cup) to the butter and cook several minutes before adding the flour. Garlic is great added too. Need to use 4 Tablespoons butter.
Saturday, January 23, 2016
Chunky Cinnamon Applesauce
8 Medium Tart Apples, Peeled and Quartered
1 Cup Water
1 Cup Sugar
1/4 Cup Red-Hot Candies
Place apples and water in a 5-quart sauce-pan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving.
Makes: 6 Cups
We like this served with City Chicken.
1 Cup Water
1 Cup Sugar
1/4 Cup Red-Hot Candies
Place apples and water in a 5-quart sauce-pan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat; cool. Refrigerate until serving.
Makes: 6 Cups
We like this served with City Chicken.
Sunday, August 23, 2015
The Best Pork Chop Marinade
I came across this recipe from Six Sisters. We tried it for dinner tonight and it was delicious. Everyone in our family really liked it. That doesn't happen very often.
1/2 Cup Soy Sauce
1/4 Cup Chili Sauce
1/4 Cup Honey
2 Tablespoons Vegetable Oil
2 Tablespoons Green Onion, Finely Chopped
1 Teaspoon Curry Powder
1 1/2 Pounds Boneless Skinless Pork Chops (about 4-6 chops)
In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined. Add in the pork chops, then seal the bag. Place in the fridge for 6-8 hours (or overnight). Remove bag from fridge, place pork chops on grill over medium high heat. Brush some of the left-over marinade on the pork chops while grilling. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink. Serve! Yumm!!
1/2 Cup Soy Sauce
1/4 Cup Chili Sauce
1/4 Cup Honey
2 Tablespoons Vegetable Oil
2 Tablespoons Green Onion, Finely Chopped
1 Teaspoon Curry Powder
1 1/2 Pounds Boneless Skinless Pork Chops (about 4-6 chops)
In a gallon-sized resealable bag, add the soy sauce, chili sauce, honey, vegetable oil, green onion, and curry powder and mix until completely combined. Add in the pork chops, then seal the bag. Place in the fridge for 6-8 hours (or overnight). Remove bag from fridge, place pork chops on grill over medium high heat. Brush some of the left-over marinade on the pork chops while grilling. Grill for 6-8 minutes on each side or until the insides of the pork chops are no longer pink. Serve! Yumm!!
Subscribe to:
Posts (Atom)
