Not exact matches
1
cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly
ground black pepper 1 tablespoon
ground allspice 1/4
cup vinegar 2 tablespoons soy sauce 2 large tomatoes, chopped 1 tablespoon freshly grated ginger 2 pounds
pork tenderloin 1/4
cup Jerk Rub / Seasoning (see recipe)
ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4
cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water
Meatballs: 1/2
cup breadcrumbs 1 egg 1/2 lbs of
ground pork 1/2 lbs of
ground beef 1 onion finely chopped 1
cup heavy cream 1 tsp salt 1 tsp
ground white pepper 1 tsp
ground allspice 1 tsp of soy sauce
3
cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3
cup milk, I used 1 % 2 pounds
ground turkey (85 - percent to 92 - percent lean) 1 10oz package
pork chorizo ** 1/2
cup freshly grated Asiago cheese 1/2
cup minced fresh cilantro 1 teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly
ground black pepper 2 large eggs, lightly beaten
1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb
pork shoulder, large cubes 1
cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely
ground enough water or stock to cover rice vinegar to serve
3 pounds boneless
pork shoulder or
pork butt, cut into 2 - inch cubes 1/2
cup orange juice 1/4
cup lime juice (from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon
ground cumin 1 teaspoon Kosher salt, plus more to taste
1 1/2 pounds
ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon
ground sage 2 teaspoons coarsely
ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly
ground pepper 2 thick boneless
pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1
cup (8 fl oz / 250 ml) applesauce, unsweetened
fresh
pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4
cup fresh cilantro, chopped + extra for garnish salt and freshly
ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon
ground sage, divided 1 pound
pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten
15 to 20 chiltepíns, crushed 1
cup red New Mexican chile powder 1 tablespoon chile seeds (from chiltepíns or other chiles) 1 pound
ground lean
pork 1/4 teaspoon salt 1/4 teaspoon freshly
ground black pepper 1/2 teaspoon Mexican oregano 3 tablespoons white vinegar 4 cloves garlic, minced 1/2 teaspoon
ground cloves
1 (1 1/2 - pound) whole
pork tenderloin 1
cup sliced pineapple in syrup 1/2
cup teriyaki marinade (see recipe) 1/4
cup finely chopped green onions 1/2 teaspoon
ground ginger 1/4 teaspoon garlic powder
1 (1 1/2 - pound) whole
pork tenderloin 1
cup sliced pineapple in syrup 1/2
cup teriyaki marinade (see recipe, located here) 1/4
cup finely chopped green onions 1/2 teaspoon
ground ginger 1/4 teaspoon garlic powder
4 boneless loin
pork chops 1
cup water 1/2
cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly
ground white peppercorns 1 teaspoon freshly
ground black peppercorns 1 teaspoon freshly
ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
1/2
cup pigeon peas 1/4 pound salt
pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2
cup chopped green bell pepper 1 stalk celery, chopped 2 fresh tomatoes, chopped 2 tablespoons tomato paste 2 teaspoons thyme 2 fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2
cups rice 1 quart chicken broth Salt and freshly
ground black pepper to taste Fry the salt
pork in a pot to render the fat.
ingredients
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4
cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4
cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4
cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in
pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to ta
pork chops (1 1/2 - inches thick each) Kosher salt and freshly
ground black pepper (to taste)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1
cup chicken broth 6 thin boneless
pork chops, pounded 2 beaten eggs 1
cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
4 bone - in
pork chops, about 1 inch think fresh
ground salt and pepper 1
cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4
cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2
cup low - sodium chicken broth 1/4
cup heavy cream
FILIPINO
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb
pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon ground black pepper 6 dried bay le
pork belly 1 1/4
cup white vinegar 1
cup soy sauce 1
cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole peppercorns 1/4 teaspoon
ground black pepper 6 dried bay leaves
3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound
ground pork 3 tablespoons plus 1/2
cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 4 ounces Cabot Monterey Jack, sliced 4 soft onion rolls, split
3/4
cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean
pork cut in 1 1/2 - inch cubes 1
cups finely chopped onions 2 cloves garlic chopped 2
cups pork broth 3 tablespoons
ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico red sauce
Grind 1/4 pound of bacon and 1/2
cup pitted prunes in a food processor, then add to onion mixture along with 1 1/2 pounds
ground beef chuck, 3/4 pounds
ground pork, 2 eggs and 1/3
cup chopped parsley Mix it together, gently, with your hands.
3/4
cup vegetable oil 1 pound boneless
pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced Salt and freshly
ground black pepper 3
cups bean sprouts
4 bone - in
pork chops, about 1 inch think fresh
ground salt and pepper 1
cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4
cup plus 2 tablespoons olive or vegetable
1 Tablespoon Coconut Oil 8 - 12 oz
Pork Sausage 4 Tablespoons Organic Butter 1 Teaspoon Fresh
Ground Pepper 1/2
Cup Organic AP Flour 3 Cups Milk 1
Cup Water 1 Teaspoon Salt
4 tablespoons extra-virgin olive oil 2 carrots, finely diced 1 medium onion, diced 1 rib celery, finely diced 6 cloves garlic, diced 1 pound lean
ground turkey 1 pound
pork,
ground 1/4 pound pancetta, roughly chopped 2 tablespoons of tomato paste 1 tablespoon of Italian Seasonings 1 bay leaf 1
cup of water 1
cup red wine Kosher salt and freshly
ground black pepper Parmigiano - Reggiano (grating)
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2 tsp salt 1/8 tsp freshly
ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4
cup Dijon mustard 1 3 - pound boneless
pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly
ground black pepper
1 pound
ground chuck 1/2 pound mild bulk
pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2
cup chopped onion, fairly fine 1 clove garlic, minced 1/4
cup chopped parsley 1/4
cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon
ground dried rosemary
To the large bowl, add the
ground pork and beef, chorizo, 1
cup of the grated cheese, the olives, pine nuts, almonds, lemon juice, salt, pepper, lemon zest and 3 of the eggs.
Optionally, you can use a thickener: 1 tbsp
ground chia seeds (+ 0.1 g net carbs per serving) or arrowroot powder (+ 1.2 g net carbs per serving) mixed in 1/4
cup water or use cream & egg yolk mixture like I did in my
Pork & Kohlrabi Stew.
1 pound
ground chuck 1/2 pound mild bulk
pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2
cup chopped onion, fairly fine 1 clove garlic, minced 1/4
cup chopped parsley 1/4
cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon
ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper
Pulled
Pork 1 tsp Paprika 1 tsp Ground Ancho Chile 2 tsp Ground Cumin 1/2 tsp Salt and Ground Pepper 2 Tbsp Crushed Garlic 5 Scallions 1 Diced Onion Approx 4 pounds boneless pork shoulder 1 cup of Gluten Free Beer 2 cups Water or enough to cover
Pork 1 tsp Paprika 1 tsp
Ground Ancho Chile 2 tsp
Ground Cumin 1/2 tsp Salt and
Ground Pepper 2 Tbsp Crushed Garlic 5 Scallions 1 Diced Onion Approx 4 pounds boneless
pork shoulder 1 cup of Gluten Free Beer 2 cups Water or enough to cover
pork shoulder 1
cup of Gluten Free Beer 2
cups Water or enough to cover
porkpork
400 grams uncooked spaghetti For the meatballs250 grams
ground beef250 grams
ground pork 1 piece El Rey chorizo de bilbao, chopped finely (or 1 can chorizo de bilbao) 1/4
cup fresh parsley, chopped finely2 eggs 1/2
cup breadcrumbs3 cloves garlic1 / 2
cup onions, minced salt and pepper to taste For the sauce1 / 2
cup olive oil15 to 20 pieces meatballs 5
cups red sauce 2 tablespoons chopped fresh basil 1/4
cup chopped fresh parsley salt and pepper to tasteParmesan cheese 1 Prepare the meatballs: Mix all ingredients together in a bowl.
Ingredients 3/4 pound boneless
pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 1/4 tsp
ground white pepper 1/4 tsp sugar 1/4
cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for serving
ground turkey, chicken, or
pork (I did a combination of
ground chicken and
pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4
cup frozen peas 1/4
cup carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly sliced
1 pound
ground pork, beef, chicken, turkey or veal 2 tablespoons cold water 1 tablespoon dry sherry 1 tablespoon soy sauce 1 tablespoon sesame oil 1 teaspoon kosher salt 1 teaspoon minced fresh ginger 1/2 pound Chinese cabbage, trimmed and finely chopped (about 2
cups)
3 1/2 — 4 pound
pork shoulder (Boston butt), most of fat removed, cut to 1 1/2 - inch cubes 1 tablespoon olive oil 1 large onion, diced 1/2 teaspoon
ground cumin 3/4 pound tomatillos, rough chop 2
cups reserved Tomatillo Sofrito 1
cup chicken broth, low sodium 2 teaspoons Mexican oregano, rubbed
1 pound
ground chuck 1/2 pound
pork sausage 1 egg 1/2
cup oat bran 1 green pepper, diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium onion, finely chopped 8 ounces tomato sauce 1/4 teaspoon dry mustard 1/4 teaspoon
ground sage 1/4 teaspoon dried thyme 1 teaspoon salt or Vege - Sal 1/4 teaspoon pepper 1/8 teaspoon nutmeg
Prepare the Meatballs: In a large bowl, mix the
ground beef,
ground pork, bread crumbs, 1/4
cup of stock, poblano peppers, carrots, 1/4
cup of onion, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
ingredients
PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to ta
PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds
pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to ta
pork tenderloin (trimmed of excess fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2
cup chicken stock Kosher salt and freshly
ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1
cup fresh cranberries 2
cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4
cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly
ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1
cup chicken stock Kosher salt and freshly
ground black pepper (to taste)
Ingredients 1 1/2 lbs
ground pork 3/4
cup Chinese cabbage, finely chopped 3/4
cup mushrooms, finely chopped 1/2
cup onion, finely chopped 3 - 4 cloves garlic, finely chopped 3 green onions, including whites, finely chopped 1 Tbsp fresh minced ginger 1 egg 1 tsp chicken bouillon (or one cube, crushed) 2 tsp corn starch 2 tsp sesame oil 2 tbsp soy sauce 1/2 tsp black pepper 1/2 tsp salt
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste)
PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to ta
PORK FILLING: 2 tablespoons olive oil 1 pound
ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to ta
pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon
ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2
cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4
cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 2
cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly
ground black pepper (to taste)
6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon
ground Mexican oregano 1/2 pound
pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean
ground beef 12 corn tortillas Vegetable oil for frying 2
cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped
For the
pork: 2 (1 pound) boneless
pork tenderloin roasts 4 garlic cloves, minced 1/4
cup olive oil 1 teaspoon kosher salt 1 teaspoon freshly
ground black pepper
* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly
ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian
pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1
cup heavy cream (I used raw milk instead)
ingredients FOR THE GLAZE: 1
cup ketchup 1/3
cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly
ground black pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2
cups white or sourdough bread (finely diced) 1
cup milk 1 pound
ground chuck 1 pound
ground pork 1 pound veal 1
cup onion (peeled, grated) 1
cup red bell pepper (stemmed, grated) 1 heaping tablespoon thyme leaves (finely chopped) 1 heaping tablespoon oregano leaves (finely chopped) 1 teaspoon red pepper flake 1/2
cup parsley leaves (finely chopped) 2 eggs (beaten) 1/2
cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
1 (3.5 - ounce) bag boil - in - bag brown rice (such as Uncle Ben's) 2 Tablespoons butter, divided 1 pound good
pork chops or chicken breast cutlets (about 4 cutlets) 3/4 teaspoon salt, divided 1/4 teaspoon freshly
ground black pepper 1
cup refrigerated apple cider [Cider, not apple juice.]
each of
ground pork and
ground beef — 1/2
cup milk — Two eggs — 1
cup seasoned Italian seasoned breadcrumbs (such as Progresso)-- 1/2
cup finely chopped Italian (flat leaf) parsley — 1/2
cup grated parmesan cheese — 2 medium cloves garlic, minced — 1 teaspoon of garlic powder — 1 1/2 teaspoon salt — Freshly
ground pepper (1/2 to 1 teaspoon)
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2
cups)
Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4
cups)-- where to buy organic dried fruit -LSB-...]