Pork Recipes » Casseroles

Melton Mowbray Pork Pie – Video

info — Sat, 22 Dec 2007 23:53:41 +0000

You will need…* 16 oz plain flour
* 1 egg yolk
* 6 1?8 oz lard
* 3 1?3 fl oz milk
* 30 oz lean pork, diced
* 3 bacon rashers, diced
* 1 tsp sage, chopped
* 1 tsp thyme
* 1 tsp anchovy oil
* ½ tsp all spice
* 11 ¾ fl oz chicken stock
* 1 egg beaten to glaze
* ½ oz gelatine
* 2 Tbsp flour for dusting
* salt and pepper
* 1 spring-form tin, 8 inch/ 20.5 cm approx in diameter
* 2 bowls
* 1 sieve
* 1 saucepan
* 1 wooden spoon
* cling film
* 1 metal spoon
* 1 rolling pin
* 1 pastry cutter
* 1 knife
* 1 pastry brush
* 1 whisk or fork
* 1 circle of parchment paper cut to size of tin

Pork Chop Casserole

info — Sat, 22 Dec 2007 22:45:24 +0000

Ingredients:
3/4 Cup All White Rice
4 Lean Tender Pork Chops (3/4″ Thick)
1 Can Your Favorite Campbell’s Soup
Half Can Water
Half Can Non-Fat Milk
1 Large Bell Pepper Sliced
1 Medium Onion Sliced + 1 Fresh Tomato Sliced
1/3 Tablespoon Butter Or Margarine

Information:
Serving Size 6
384 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
The first step to this amazing dish is to get some fresh long grain rice and pour the 3/4 cup into a baking dish. In a Small mixing bowl combine condensed soup with milk and water, Mix till well blended. set aside. Add the butter or margarine to a skillet and cook all sides of pork chops until golden brown. 6-7 minutes on medium-high heat.. lay pork chops on the rice in the baking dish. Now arrange sliced tomato, onion and bell pepper on all 4 pork chops. Pour your soup mix atop the tomato, onion and bell pepper covered pork chops and rice. Once all that is complete, place the baking dish into a preheated oven at 350 degrees and bake for 1 hour. Serve hot and enjoy. Serves well with bread.

Pork Pie

info — Sat, 22 Dec 2007 22:37:58 +0000

Ingredients:
1 Pound Pork Sausage
1 Cup Smoked Ham, Cooked And Cubed
1/2 Teaspoon Fresh Ground Sage
Pinch Of Fresh Ground Pepper + 1/2 Teaspoon Salt
1/2 Cup Thinly Sliced Celery Stalk And Onion
1 Can Condensed Cream Of Chicken Soup
4 Cups Thin Sliced Apples + 1 Green Pepper
1 Cup All-Purpose Flour + 1/3 Cup Shortening
1/4 Cup Parmesan Cheese, Grated
2 1/2 Tablespoons Cold Water

Information:
Serving Size 6
395 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
Cook and stir sausage in large skillet until done. Drain. Stir in ham, sage, pepper, green pepper, onion. celery and soup. Divide mixture into 6 10oz custord cups. Place apple slices on mixture in the cups. Prepare Pastry. Cheese and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, flour will moisten and pastry almost cleans side of bowl. Roll out each pastry so its 1 inch larger than dish. Seal pastry to edge of dish, and cut 5-7 slits in each top. Bake at 375 degrees for about 30 minutes or so.

Pork Casserole

info — Sat, 22 Dec 2007 22:29:31 +0000

Ingredients:
6 Cups Chopped Lean Pork Tenderloin
1 Cut Green Bell Pepper
1 Medium Yellow Onion Chopped
1 Cup Diced Fresh Tomatoes
10 Fresh Cut Mushrooms
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Fresh Curry Powder
1 Pinch Of Ground Black Pepper
1 Pinch Of Salt
1/4 Cup White Flour
1 Cup Warm Water
1 Cup Vegetable Stock

Information:
Serving Size 8
330 Calories Per Serving
9 Grams Of Fat

Cooking Directions:
Preheat oven to 325 degrees. Heat the olive oil in a large pan add the veggies and saute for full 3 min. Put that into casserole dish. Combine seasonings and flour in a small mixing bowl. Generously coat the lean pork tenderloin. Fry the lean pork tenderloin in frying pan for full 5 minutes. Add to the casserole dish with the other veggies. Cook for 1 and a half hours. Serve hot with white wine.