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Gildameister Organic Garlic Recipes
[ Seafood ] [ Sauces & Soups ] [ Pork ] [ Pasta & Rice ] [ Breads, Rolls ] [ Misc ] [ Veggies ] [ Poultry ] [ Beef & Lamb ]
PORK
(new ones added
periodically, newest first)
if
you print these pages, they will print normally
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- BABY
BACK RIBS
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- 3-3
1/2 lb baby back ribs
- 1
cup Hoisin sauce (in supermarket or at specialty store)
- 3
tbsp oyster sauce
- 6
tbsp soy sauce
- 1/2
tsp black pepper
- 1
clove garlic
- 2
tbsp honey
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- Score
between each rib. Mix
Hoison, oyster sauce, soy sauce, pepper, and garlic to make sauce
- for
marinade. Marinate ribs
in sauce for 3 hours. Turn
2 times during that 3 hours.
- Preheat
oven to 400*. Cook ribs
20 minutes on each side, basting frequently.
Preheat
- broiler.
Spread honey on each side.
Broil ribs one minute on each side.
Add more honey.
- Cut up ribs. Serve with
cole slaw and French fries.
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- Orange-garlic
pork chops
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- Ingredients for 6
Servings:
- 6 each Pork chops
- 1 medium Orange
- 4 each Cloves
fresh garlic
- ½ small Onion
- ¼ tablespoon
Powdered ginger
- Pepper
- 2 tablespoon
Butter
- Salt to taste
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- 1. Remove fat
from chops.
- 2. Squeeze orange
into small bowl, keeping as much pulp as possible.
- 3. Press garlic
into orange juice.
- 4. Using garlic
press, squeeze onion into orange-garlic mixture, being
sure
- to remove onion skin.
- 5. Add ginger and
a pinch of pepper; stir well.
- 6. Place chops in
shallow baking dish, cover with marinade and let stand for
- at least 45 minutes.
- 7. Melt butter in
skillet with lid.
- 8. Remove chops
from marinade, reserving marinade, and brown chops on both
- sides in butter.
- 9. Cover with
remaining marinade and cook, covered for 10 minutes.
- 10. Remove cover
and cook until fork tender.
- 11. Add salt and
pepper to taste
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- Garlicky Pork and Vegetable Stir-Fry
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- Yields: 6 servings
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- 4 pounds pork tenderloin
- 3 tablespoons minced jalapeno pepper
- 3 tablespoons low-sodium soy sauce
- 11 teaspoons grated lime rind
- 3 tablespoons fresh lime juice
- 4 teaspoon salt
- 9 cloves garlic, minced
- 5 pound fresh green beans
- 1 cup julienne-cut (2-inch) carrot
- vegetable cooking spray
- 2 teaspoons vegetable oil, divided
- 1 teaspoon cornstarch
- 1 cup low-sodium chicken broth
6 cups hot cooked rice (cooked without salt or fat) Trim fat from pork
and cut pork in half lengthwise. Cut each half crosswise into 4-inch-thick
slices; set aside.
Combine jalapeno and next 5 ingredients in a bowl. Pour 4 cup sauce
mixture into a large zip-top plastic bag. Add pork; seal bag and marinate
in refrigerator 60 minutes, turning occasionally.
Wash beans; trim ends and remove strings. Cut into 2-inch pieces. Place
remaining sauce mixture in a large zip-top plastic bag. Add beans and
carrot; seal bag and marinate in refrigerator 30 minutes, turning
occasionally.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot. Add pork mixture; stir-fry 3
minutes. Remove pork from skillet; set aside. Add remaining teaspoon oil
to skillet; place over medium-high heat until hot. Add bean mixture;
stir-fry 10 minutes or until crisp-tender.
- Place cornstarch in a bowl; gradually add broth, stirring until
blended. Return pork to skillet; add broth mixture and stir-fry 3 minutes
or until pork is tender and liquid is thickened. Serve over rice.
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- Skillet Sausage Supper
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- Preparation time: 15 minutes
- Cooking time: 10 minutes
- Serves 6
- 1 ½ pound Country Style, Bratwurst or your favorite fresh Pork
sausage
- 1 teaspoon vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 teaspoon minced gingerroot
- 1 package. precooked Chinese noodles
- 2 red cooking apples, cored, cubed
- 1 cup broccoli florets
- 1/3 cup water chestnuts, sliced
- 1 cup chicken broth
- 1/3 cup soy sauce
- 1 tablespoon liquid honey
- 2 tablespoon cornstarch
In a large skillet, over medium heat, sauté pork sausage about 11
minutes or until browned. Remove sausages from pan; drain; slice into
thirds and keep warm.
In skillet, heat oil; add onion, garlic and ginger; stir and cook for 3
minutes.
Meanwhile cook noodles in a large pot of boiling water for 1 to 2
minutes until tender.
Add apples, broccoli, water chestnuts, and sausage to onion mixture;
stir and cook for 3 minutes. Stir in broth along with a mixture of soy
sauce, honey and cornstarch. Bring to a boil; reduce heat; simmer 5
minutes. Toss with hot noodles and serve.
- TIP: Use a non-stick skillet for pan frying and stir-frying. This way
you need little or no oil, which reduces the fat added to the meal.
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[ Seafood ] [ Sauces & Soups ] [ Pork ] [ Pasta & Rice ] [ Breads, Rolls ] [ Misc ] [ Veggies ] [ Poultry ] [ Beef & Lamb ]
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- Solutions Unlimited
- 871 Engleville Road
- Sharon Springs, NY 13459-2117
- (518) 284 2203
FAX (303) 568 2465
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