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Easy Slow Cooker Pulled Pork Recipe

Easy Slow Cooker Pulled Pork Recipe
Related:  Sandwiches and BurgersPork

Táfelspicc Miért nem vagyunk cidernagyhatalom? Tegye a szívére a kezét, és vallja be őszintén, öt évvel ezelőtt meg tudta volna mondani, eszik-e vagy isszák a cidert? Ma már bezzeg könnyű dolga van, a hiperek polcait ellepték az angol és skandináv márkák, ráadásul megszülettek az első hazai termékek is. De tényleg, alma van nálunk dögivel, miért nem élünk ezzel a lehetőséggel? Hol van már az Éva vermut? Vermuttól utoljára főiskolás koromban voltam rosszul. Easy Slow Cooker BBQ Beef Brisket Recipe I think doing it a day or two ahead is fine. One thing I found is brisket releases a LOT of fat. And while I have nothing against fat there is way too much. Having time to chill and separate is great. If you do in the oven I would think 300 is good temp but if you have the time you can do 250. Once done take the meat out, let cool, wrap and refrigerate. Have fun at your party!

Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) Recipe : Giada De Laurentiis Directions Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside. Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Arrange the pork chops on a platter and drizzle with the glaze.

Gombamartasok Lévai Judit: Terítéken a gomba című könyvében az alábbi gombamártások receptjei találhatók: gombamártás; mártás szárított gombából; fehér gombamártás; barna gombamártás; egyszerű gombamártás; egyszerű gombaszósz és gombakrém. Lexáné Regéczi Márta: Gombaételek című könyvében a következő gombamártások leírása és felhasználása szerepel: gyors gombás majonéz; hideg gombakrémmártás; fűszeres hideg gombamártás; mozaikmajonéz; vörösboros gombamártás; finom gombakrémmártás; barna gombamártás; gombafondü és tárkonyos gombamártás. A megadott irodalom-jegyzékben felsorol művekben a gombamártások egész sora található. 5./ Gombamártások receptjei A következőkben egy összeállítást közlök, amely inkább ötleadásra szolgál. Gombamártás I. Apróra vágott vöröshagymát olajon dinsztelünk, majd hozzáadjuk az ugyancsak apróra vágott vagy megdarált gombát, és a nagyon apróra vágott petrezselyemzöldet. Gombamártás II. Gombamártás III. Gombamártás IV. Gombamártás V. Gombamártás VI. Gombamártás VII. Gombamártás VIII.

Pumpkin & Black Bean Burgers As promised in the last post, this is the reason I made the lemon cilantro crema. I typically save eating out for the weekend as a sort of treat (i.e. you don't have to cook or bake tonight), but last friday night I had it in my head I was going to finally try Sara's pumpkin and black bean patties. I also got it in my head to make a lemon cilantro crema to slather on the buns as well as a side of roasted sweet potato wedges to enjoy on the side. The planning of this dish started in the morning, and taunted me until I could get home to my kitchen and actually make it. (does this ever happen to anybody? maybe it's just me...) Combine the pumpkin, oil, spices, and salt in a food processor and process until smooth. serving suggestionsAs photographed, the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta.

Pork Souvlaki with Tzatziki I’ve been holding out on you. Earlier this year I was thumbing through the March issue of Food & Wine magazine, when I came across this recipe for Pork Souvlaki & Tzatziki. It stuck out for two main reasons. First, was the presentation. Souvlaki, a classic Greek dish of marinated and cubed pork or lamb, is usually cooked with onions on a skewer. Secondly, the recipe just seemed flavorful and easy. Since first making it back in March, this recipe has become one of favorite finds of the year. The secret is in marinating the pork and onions in the lemon juice, olive oil mixture. Serving it with the tzatziki (yogurt sauce) really rounds it out. Now, you maybe asking, “If you love this dish so much, why have you been sitting on it for half a year?” So, if the photos don’t scare you off, I encourage you to give this recipe a try. 1¼ lbs pork loin, cut into 3-by-1/2 strips 1 large onion, cut into ½” wedges ¼ cup plus 2 TBL extra-virgin olive oil 2TSP dried oregano 1 cup Greek whole-milk yogurt

NETGOMBÁSZ /1996 - Dr. Dravecz Tibor 1. füzet/ A SZÁRÍTÁS LÉNYEGE A tartósítási eljárások közül a legrégibb és legegyszerűbb a szárítás /aszalás/. Lényege a vízelvonás. A SZÁRÍTÁSRA ALKALMAS GOMBAFAJOK, FAJCSOPORTOK Szárításra a legtöbb ehető gombafaj alkalmas. A SZÁRÍTANDÓ GOMBÁK MINŐSÉGE, A SZÁRÍTÁSRA ALKALMAS GOMBARÉSZEK Csak egészséges és minden tekintetben kifogástalan gomba ad jó minőségű szárítmányt. A SZÁRÍTÁS ELŐKÉSZÍTÉSE A már említettek szerint szétválogatott, és fajonként, fajcsoportonként osztályozott, a felesleges és használhatatlan részektől /kalapbőr, termőréteg, tönk, rovarrágott részek/ megszabadított gombát gondosan tisztítsuk meg. A SZÁRÍTÁS ESZKÖZEI ÉS MÓDJAI /A SZÁRÍTÁS TECHNOLÓGIÁJA/ A szárítás történhet fonalra fűzve, szúrópálcán, cserényen, papírlapra, vászonra kiterítve. A SZÁRÍTOTT GOMBA TÁROLÁSA A szárítmányt fajonként, fajcsoportonként, illetve a későbbi felhasználási célt tekintve elkülönítve tároljuk.

Chickpea Pumpkin Burgers Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I saw Helen Graves' pumpkin and chickpea burgers. While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues. I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing.

Pork Rouladen November 1, 2010 Pork Rouladen I hope everyone had a fun Halloween! Thankfully all the boys were healthy enough this year to head out and trick or treat (last year Nick was stuck inside with the swine flu, poor kid). This was Drew’s first time trick or treating and he did fabulous. And now, of course, with Halloween officially being over, it’s time to start thinking about Thanksgiving and Christmas. I do enjoy, on occasion, cooking family dishes that remind me of my roots. I figured it was high time I shared our version, but seeing as I don’t eat red meat all that often, I substituted pork in the place of it’s traditional counterpart. Ingredients Needed: 1 Pd. of Pork Cutlets 1 Onion, Chopped 4 Pieces of Bacon, Cut in Half 4 tsp of Dijon Mustard 4 Dill Pickles Salt Pepper Paprika 1 Tbsp of Oil 1 Cup of Water 1 Tbsp of Corn Starch First up, you’ll grab your cutlets and pound them out nice and thin. Now it’s time to load them up with the good stuff. Serve it up over egg noodles or spaetzle.

Sweet Chilli Sauce Recipe Step 1 Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped. Source Australian Good Taste - May 2008 , Page 33 Recipe by Michelle Southan Photography by Steve Brown For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum, halved and deseeded. Pesto Mozzarella Grilled Cheese and Green Goddess Soup You might think I’m crazy for even so much as suggesting soup as a viable dinner option right now, but this Green Goddess Soup is worth the mere fifteen minutes of eat it takes to make it! And it pairs perfect with this pesto mozzarella grilled cheese sandwich. For the recipe, check out my post on Marcus Samuelsson’s blog! I am also submitting this to Deb over at Kahakai Kitchen for Souper Sundays! You are reading this post on Eats Well With Others at