Slow Cooker Pineapple Pork Roast

Slow Cooker Pineapple Pork Roast

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries

Rub the pork roast on all sides with salt and pepper, and place in a
slow cooker.
Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Potato Casserole

Potato Casserole

1 (30 oz) pkg frozen hash brown potatoes
2 cups shredded cheddar cheese
1 (16 oz) container sour cream
1 can cream of mushroom soup
1 onion, chopped
1 cup butter
3 cups crushed corn flakes

Preheat oven to 425 degrees. Pour the hash browns into a lightly
greased 13x9-inch baking dish. In a large bowl, combine the cheese,
sour cream and soup. In a large skillet over medium heat, combine
the onion with 1 stick butter and saute for 5 minutes. Add this to
the soup mixture and spread this over the potatoes in the dish.
Next, arrange the crushed corn flakes over all in the dish. Melt the
remaining stick of butter and pour this evenly over the corn flakes.
Bake at 425 degrees for 1 hour.

Chicken A La King

Chicken A La King

 

1 can cream of chicken soup

3 tbsp. flour

1/4 tsp. pepper

Dash of cayenne pepper

1 lb. boneless, skinless chicken breasts, cut into cubes

celery rib, chopped

1/2 c. chopped green pepper

1/4 c. chopped onion

1 package (10 oz.) frozen peas, thawed

2 tbsp. diced pimentos, drained

Hot cooked rice

 

Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper. Cover and cook on low 7-8 hours or until meat is cooked through. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice

Coconut Curry Black Bean Burgers

Coconut Curry Black Bean Burgers

BURGER
1 (16 ounce) can black beans, rinsed and drained well
1 tablespoon finely chopped red onion
1 garlic clove or 1 teaspoon chopped garlic
1/2 teaspoon salt
1 teaspoon Thai sweet chili sauce
1 teaspoon yellow curry paste (red works too!)
2-3 tablespoons coconut milk (depending on consistency)
1 teaspoon brown sugar
1 dash cayenne
1 whole egg
2 cups Italian seasoned breadcrumbs
14 ounces tofu ground meat substitute
4 whole wheat hamburger buns, of your choice (lightly toasted in the
oven) or buns, of your choice

SAUCE
1 cup peanut butter
1 teaspoon Thai sweet chili sauce
1 teaspoon brown sugar
1/2 teaspoon salt
1 teaspoon turmeric
1 dash soy sauce (optional)
1 tablespoon canola oil

TOPPINGS
1/4 cup shredded carrot
1/4 cup shredded cucumber
1 tablespoon chopped green onion
1 bunch fresh mint
1 bunch fresh cilantro

BURGER PREP:
In a food processor, blend black beans and all ingredients (except the
bread crumbs and tofu meat)until a smooth consistency. Spatula
ingredients into a large bowl and gradually incorporate breadcrumbs into
mixture. Add tofu meat and stir to combine.
Add more bread crumbs if mixture is too loose. If mixture is too thick,
add coconut milk.

Form mixture into 6 patties and place on wax paper. Put in freezer for
up to 30 minutes for patties to set.

Once set, heat a grill pan or frying pan with a small amount of
non-stick spray. Grill or fry the burgers about 4-5 minutes on each side
or until brown. Be careful when flipping as the burgers can be fragile.

Set each burger aside in a baking pan and place in a warm (175-200
degrees) oven until ready to use (not more than a half hour).

SAUCE PREP:
Put peanut butter and all of the ingredients into a sauce pan on
low-medium heat and let melt, stirring often. Let lightly simmer for
about 1 minute then reduce heat to very low and heat for an additional 3
minutes, stirring occasionally.

TOPPINGS PREP:
Slice and dice herbs (cilantro and mint) and veggies.

To compose the burgers:.
Place a black bean patty on each of the bottom buns. Top with a generous
drizzle of the peanut sauce, a spoonful of the carrot/cucumber mixture,
a couple leaves of mint and cilantro, and a sprinkle of green onion.
Top with the bun top & have some napkins handy.

Roasted Salmon With Chile Minted Cucumbers

Roasted Salmon With Chile Minted Cucumbers

1 small English cucumber, sliced thin
1/2 red chili pepper, fresh, sliced thin
1/4 cup fresh mint leaves
1/2 cup rice vinegar
1 teaspoon sugar
salt & freshly ground black pepper
1 (6 ounce) salmon fillets, without skin
1 tablespoon sesame seed
2 tablespoons extra-virgin olive oil

Combine the cucumber, chile, and mint in a mixing bowl. Pour in the
vinegar, sprinkle with the sugar, salt, and pepper. Toss everything
together so the cucumbers are well coated in the vinegar, the cucumbers
will soften and the flavors deepen as it sits. Set aside.

Preheat the oven to 350 degrees F.

Season both sides of the salmon with a fair amount of salt and pepper.
Sprinkle the top of the salmon with the sesame seeds.

Place a cast iron or regular ovenproof skillet on the stove over medium
heat. Coat the pan with the oil and when it is nice and hot, lay the
salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes,
one side only.

Remove it from the stovetop and place in the oven. Roast for 10 minutes
until it's just cooked through. This results in a medium cooked filet.
(Increase the oven time to increase doneness.) Serve the salmon on a
pile of the chile minted cucumbers.

Fried Banana Chocolate Ravioli with Chocolate Rum Sauce

Fried Banana Chocolate Ravioli with Chocolate Rum Sauce

2 bananas, cut into 1/4 inch chunks
1/4 cup brown sugar
1/4 cup graham cracker crumbs
4 teaspoons pecans, chopped fine
1/4 cup good quality, chocolate, chopped
20 wonton wrappers (or pasta dough #1)
1 egg, beaten if using wrappers
canola oil (for frying)
powdered sugar (for garnish)

Chocolate rum sauce
12 ounces evaporated milk
12 ounces bittersweet chocolate, chopped
1 teaspoon butter
3 teaspoons rum

For Ravioli

Gently mix bananas, brown sugar, graham cracker crumbs, pecans and
chocolate.

Roll dough and cut into 3 inch squares or use wontons and lay out on a
clean work surface.

Fill each square or wrapper with 1 1/2 tsp of filling.

Brush edges with egg wash and fold in half diagonally, sealing edges
completely.

Place on wax paper and repeat.

Heat oil to 350-375 degrees.

Fry ravioli until golden, around 2 minutes.

Remove and drain.

Sprinkle with powdered sugar and serve with chocolate rum sauce.

Chocolate Rum Sauce

Heat milk and chocolate in a 2 quart saucepan over medium heat.

When the chocolate has melted, remove from heat and stir in butter and rum.

Serve warm.

TLT Sandwich (tempeh, lettuce, and tomato)

TLT Sandwich Recipe

From: 101 Cookbooks

I buy the Lightlife organic flax tempeh or the grain version. A bit of crumbled goat cheese might be good too.

    3 tablespoons olive oil
    1/4 cup shoyu sauce (or soy sauce)
    2 tablespoons balsamic vinegar
    2 tablespoons brown sugar (or maple syrup)

    3 tablespoons adobo sauce from a can of chipotle peppers

    8 ounces of tempeh, cut into 1/3-inch thick strips

    1 small basket of cherry tomatoes (2 cups)

    1/4 cup extra-virgin olive oil olive oil
    1 tablespoon brown sugar (or maple syrup)

    scant 1/2 teaspoon of salt

    1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons

    1-2 large avocados, mashed with a pinch of salt just before assembling
    4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

Swedish Cocktail Meatballs

Swedish Cocktail Meatballs

Meatballs
1 pound ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
2/3 cup milk
1 tablespoon finely chopped onion
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Mix ingredients together and form into small balls. Brown the meatballs
well in cooking oil.

Sauce
1 (12 ounce) bottle chili sauce
1 (6 ounce) jar sweet pickle relish
1 can beer

Mix all ingredients together, then add all the browned meatballs. Simmer
on low heat for approximately 30 minutes.

Yields 2 dozen large or 4 dozen small meatballs.

Submitted by: Groups

Chicken recipe...sort of (Humor)

I found this in another group. I haven't tried it yet so if anyone does let me know how it worked.

This is a chicken recipe that also includes the use of popcorn as a stuffing -  imagine that.  When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out..

Give this a try.

4-5 lb. Chicken

1-cup melted butter

1-cup stuffing (Pepperidge Farm is best)

1-cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)

Lightly salt and pepper to taste

Preheat oven to 350 degrees.  Brush chicken well with melted butter, then salt and pepper.  Fill the cavity with the stuffing and popcorn.

Place in baking pan with the neck end towards the back of the oven.

Listen for the popping sounds.  When the chicken's ass blows the oven door open and the chicken flies across the room, it's done.

And you thought I couldn't cook

Nepalese Peanut Salsa

Nepalese Peanut Salsa

INGREDIENTS

5 1/2 ounces dry roasted peanuts (salted or unsalted)
1 small white onion
1 large roma tomato
2 jalapeños or other mild green chilies
1-2 teaspoon salt, to taste (if using unsalted peanuts)
1-2 teaspoon white pepper
1 teaspoon soya oil (optional)
2-3 teaspoons cilantro

DIRECTIONS

Dice the onion, tomato and chilies and place in a mixing bowl.
Chop the cilantro and add to bowl.
Add remaining ingredients.
Mix and serve with corn chips.