Ayos Pork
Ayos Pork
Ayos Pork
Ingredients:
SAUCE:
1 tbsp. grated garlic
4 tbsp. soy sauce
2 tsp. sugar
1 tbsp. rice vinegar
1/4 tsp. chili oil
2 tsp. sesame oil
Procedure:
2. Add sliced ginger and scallions, too. Boil it about 40-50 minutes
(until well done).
5. Put the lettuce leaves on the plate, and then put on the sliced
pork. Serve with sauce. Serves 4.
PORK ROAST FOR WEIGHT WATCHERS
Ingredients:
Procedure:
1. Salt and pepper pork roast and place in roasting pan. Roast at
325 degrees for 1 1/2 hours. Pour off fat.
2. Place onions and apples in alternate positions around roast.
Potatoes may be put in oven at this time. Add 1 1/2 cups cider
and roast an additional 1 1/2 hours, basting often. Skim off fat
when done.
3. Add flour and remaining cider to pan liquid. Cook mixture until
smooth and thickened, stirring frequently. Place roast on platter
to serve. Serves 8.
Ingredients:
Procedure:
1.) Preheat oven to 325 degrees. Season meat with salt and pepper.
Place meat, rib bones up, on rack in baking pan.
2.) Wrap tips of bones with foil to prevent excess browning. Roast 2
hours. Fill center of roast with stuffing.
3.) Roast 1 1/2 to 2 hours longer or until meat thermometer
registers 165 degrees. Cover stuffing with foil if top becomes too
brown.
HAM LOAF WITH MUSTARD GLAZE
Ingredients:
Procedure:
MUSTARD GLAZE:
1.) Combine 3/4 cup of firmly packed brown sugar, 1 1/2 tablespoon
prepared mustard, 3 tablespoons cider vinegar and 2
tablespoons water.
2.) Blend well.
BAKED BUTTERFLY PORK CHOPS WITH
SWEET
POTATOES
Ingredients:
Procedure:
PORK CASSIS
Ingredients:
Procedure:
1.) In fat side of pork, cut 6 deep slits. Put 1 piece of garlic, a piece
of pickle and 1/6 of the bay leaf. Salt and pepper the top of roast.
2.) Preheat oven to 450 degrees. Sear meat for 20 minutes. Pour ice
water over meat. Reduce oven to 325 degrees. Roast 1 hour.
Pour crème de cassis over roast. Cook to desired doneness.
SPARERIBS CANTONESE
Ingredients:
Procedure:
Ingredients:
Procedure:
Ingredients:
1/4 c. flour
1 tsp. salt
1 lb. pork tenderloin
1 tbsp. vegetable oil
1 c. heavy cream
1 med. onion, chopped
1 green pepper, chopped
8 oz. sliced mushrooms
1 tsp. dried savory
1 tbsp. dry sherry
Procedure:
Pr4ocedure:
1.) Chop the onion; cube the pork, and sauté in the olive oil.
2.) When the pork begins to brown add the peppers, garlic, ginger
and cashews.
3.) Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and
cornstarch.
4.) Simmer 10 more minutes.
5.) Remove from heat and serve over cooked rice.
BAKED LASAGNA
Ingredients:
Procedure:
EDGARDO'S PASTA
Ingredients:
Salmon, cooked
1/4 lb. mushrooms
Green pepper
Garlic
Olive oil
Butter, milk, white wine
1/2 tsp. sugar
Salt and pepper
Nutmeg
Ravioli, cooked in hot water with olive oil
Parmesan cheese after you serve the dish
Procedure:
1.) Put the garlic together with the butter and the green pepper and
stir fried with the salmon.
2.) When garlic begins to get gold, add the mushrooms and the
wine.
3.) Then the rest of the ingredients except the Ravioli.
4.) Put the ravioli already cooked and add the sauce. In top put the
Parmesan cheese and parsley.
PASTA FASOL
Ingredients:
1 grated onion and few tsp. olive oil (sauté)
2 cans of tomatoes OR 1 qt. jar put in blender or processor
2 cans of bean soup (with water added)
Minced garlic
Salt and pepper to taste
Wide dumpling noodles (12 oz.)
Procedure:
Ingredients:
Procedure:
Ingredients:
1/4 c. peanut butter
1/3 c. cider vinegar
2 tbsp. sugar
1 tsp. minced garlic
2 1/4 c. chilled cooked shrimp and scallops
1 c. cilantro leaves, chopped
1/2 c. sliced scallions
1/4 c. hot water
2 tbsp. soy sauce
1 tbsp. ground fresh ginger
7 c. chilled cooked pasta
3 med. pickling cucumbers halved lengthwise, seeded and thinly sliced
crosswise.
2 medium red bell peppers, cored and sliced thin
Procedure:
1.) Whisk peanut butter and hot water in large bowl until smooth.
Whisk in vinegar, soy sauce, sugar, ginger root and garlic. Add
remaining ingredients; toss to mix.
PASTA CARBONARA
Ingredients:
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 c. milk
2 tbsp. wine vinegar
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Procedure:
1.) Cut the bacon into little pieces and cook in butter until clear.
Heat milk in a small saucepan, and add the bacon and butter, add
the vinegar; this will turn the milk to cheese. Simmer for about 15
minutes, or until the sauce cooks smooth.
2.) Boil the pasta al dente. Drain and return to pan. Immediately
throw in the eggs, the bacon sauce and cheese. Toss and serve.
Add salt and pepper to taste.
Ingredients:
2 cups macaroni
2 small or 1 large can Swanson white chicken breast
celery
tomato
green pepper
onion
mayonnaise
apple cider vinegar
salt
pepper
sugar
Procedure:
ALFREDO SAUCE
Ingredients:
Procedure:
1.) In pan, warm cream. Do not boil. Add white pepper and salt to
taste to the warm cream. In separate pan, melt butter. Remove
butter from heat; add flour for paste.
2.) Add flour mixture to cream. While cream is warming, boil noodles
until half cooked. Strain noodles and add cream sauce. Boil until
noodles are done. Add Parmesan cheese to thicken.
Procedure:
1.) Cook macaroni. Cook broccoli with cheese sauce and plain
broccoli. Cut Velveeta in cubes.
2.) Mix all ingredients and bake at 350 degrees for 20 minutes. Take
out and stir then bake for another 20 minutes. You can also add
bread crumbs on the top for last 20 minutes. Sauce thickens as it
cools.
CREAMY CHICKEN OR TURKEY LASAGNE
Ingredients:
Procedure: