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Thai Recipe - Pumpkin Braised With Pork, Lemongrass and Basil

Are you looking for an interesting thai recipe that you can prepare for your family? This is a simple recipe that you can prepare anytime. Here are the ingredients.

• half a Japanese pumpkin
• 2 litres of water
• 1 stick of lemongrass, slightly crushed
• 250 grams of boneless pork
• dry red chilli
• 4-6 cloves of garlic
• 1 cup of basil leaves
• salt to taste
• sugar to taste

Steps:

1. Place the lemongrass in the water and put it to boil.
2. Add chilli and garlic in.
3. Peel and dice the pumpkin into cubes.
4. Add the pork and pumpkin to the pot and bring the mixture to a simmer.
5. Add salt to taste.
6. Add in the basil leaves.
7. Cook until both the pork and pumpkin are soft. Serve while hot.

This is a healthy and simple recipe. I hope you like today's post. Have fun!

How to Make Slow Cooker Pork Recipes the Easy Way

You cannot do slow cooker pork roast recipes of any kind in one hour. Don't fall for it if someone or somewhere you see a recipe for a one hour meal. But you can have some very delicious pork roast that comes from a slow cooker and you do not need to be there to watch over it every minute of the day.

Not very often, but there have been times when we have used a slow cooker for a meal. The advantages are quite numerous, such as:

* you do not need to be present
* cooks all by itself
* does not heat up the whole kitchen
* less clean up (one pot)
* meat comes out wonderfully tender and moist

Now those are some pretty good advantages to using a cooker. Here is how they work: slow cookers operate at low temperatures. And since the lids are kept on there is hardly any evaporation or liquid loss so most of all of it stays in the pot to keep things moist.

In other words, if you were cooking on top of the stove, the liquid in the vegetables, etc. would turn to steam and just rise up and, poof, it's gone. When you cook it this way, it will rise but then hit the lid and fall back down, thereby keeping everything moist and the eventual result will be in more tender foods.

Because of that fact you would decrease the amount of liquid you use when using a slow cooker. Check with your manufacturer to determine the right amount for what you are cooking.

Let's get to some slow cooker pork roast recipes. Pork shoulder can really be a good meal if done right, but not done right will be dry, stringy and tasteless. If you are going to a BBQ flavored dish, you can season the meat real well with your favorite BBQ rub mixed with a half of a cup of ketchup, one half of a cup of firmly packed brown sugar, and one third cup of cider vinegar, or you can use dark beer.

Mix all of these together and pour all over the pork and then cover. Put it into your slow cooker (crock pot) and then cook for 6-8 hours on low, or 3-4 hours on high.

When it comes out, take a couple of forks and shred it up real good and then mix it with some of your favorite BBQ sauce. Put it back into the crock pot for about thirty more minutes.

Now after this is heated all the way through, pull it out and serve it on hamburger buns and some cole slaw on the side. Maybe some pork 'n beans on the side along with your favorite cool beverage and you have the makings of a good slow cooker pork recipes style meal for an afternoon barbecue.

If you want to check out more free recipes and bbq tips just check out my bbq blog at: slow cooker pork recipes

Article Source: http://EzineArticles.com/?expert=Mike_Cobb

One of the Top Five Recipes For Pork Chops

There are so many different ways that you can get pork chops. Hopefully, we are going to give you one of the top five recipes for pork chops here today. First of all, look at how you can purchase them. You can have the bone in, or you can get them without the bone: hence, the term, boneless.
You can get your pork chops loin, or you can get them as they are called rib chops. But here is the most important thing to consider when you are buying and grilling the pork chop: thickness. For the thinner chops, meaning under three-fourths of an inch, they need to be handled just a little bit different than the thicker pork chops. And then, again, when I say, thicker, I mean anything that is over that three-fourths of an inch.

Simply put, for all recipes for pork chops, the thinner ones will tend to dry out faster. So those we need to grill (or bake, or fry on the stovetop) faster and quicker over a higher heat than the thicker ones.

With the thicker ones, we need to cook them slower and over a lower heat because we want them to cook all the way through but at the same time not to dry out.

When grilling thin chops we need a fire that is hot so that we can BBQ them quickly. We are going to treat them just like a good steak. We are going to just flip them once over a fire as hot as we can get. The whole thing with those thin chops should not take us more than about five minutes. Remember, those thin chops will dry out rather quickly so that is why we are going to be cooking them over a hot and fast fire.

Now when we are thinking of recipes for pork chops, a lot of times thicker cut pork chops come to mind. That is a good thing for they are so tasty and delicious...when they are cooked right. And that would mean just the opposite of barbequing the thinner ones.

Here is a good tip for grilling up those thicker cuts of pork chops. At the start we want the fire just as hot as when we would be doing the thinner cuts because we are going to sear the chops on both sides very quickly over that high heat.

Preheat your grill as high as it will go (if you are using charcoal build your fire hotter on one side for searing with a cooler side to finish them off on). Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium (or move the chops to the cooler side of your charcoal grill). Rotate the chops to get your cross hatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting (or close the vents on your charcoal grill).

Now, that is a basic primer for cooking pork chops. And I know that this will be a little different but today we are going to give you a recipe for what I would call 'indoor cooking.' You are going to be baking your pork chops in the oven with this recipe, but trust me, it is really good.

I will be talking about French's Mustard, but in the restaurant I used to use Ranch dressing. The end result that you wind up with is still the same: you are going to get a product which is tasty, juicy, moist, and you will really be impressed with it.

With all that being said, I though I would write about one of my favorites that I would fix in honor of one of my kids who is a 'mustard' nut. Mustard, mustard, mustard, as long as it was French's and it was yellow.

Ingredients:

6 pork chops
Salt & pepper to taste
French's mustard
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with salt & pepper to taste. Brush the mustard on both sides.
3. Coat on both sides with the bread crumbs and then place on a wire rack so that it is off of a baking sheet. You do not want it sitting in a pan. You want the hot air of the oven to be able to reach all sides of the meat.
4. Bake in the preheated oven for 1 hour.

There you go, one of the top recipes for pork chops. They are really good and have a hint of mustard flavor seasoning the meat. And then, of course, you know that the resting part is the most important part of cooking, whether it be grilling or baking. Once you get them the way you want them, then place them on a dish, or plate and cover with aluminum foil for about five to ten minutes to let them rest. This period of recovery is what lets the meat loosen up and the juices to flow back into the pork chops.

And remember you can always make your pork chops barbeque style, Cajun, Asian, Mexican, or even Southwestern. You can even add some honey/mustard. If you are going for that Mediterranean flavor then try adding some garlic, basil, thyme, and rosemary. If it were Asian, then you can always add ginger, garlic, and crushed red pepper flakes. If it were to be barbeque, then some good barbecue rub along with some Liquid Smoke.

Hopefully I have given you some good ideas for when you are looking for recipes for pork chops.
For more great recipes and tips and advice from Chef Michael check out my barbeque blog at: Recipes For Pork Chops

Article Source: http://EzineArticles.com/?expert=Mike_Cobb

Two Pork Casserole Recipes

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Here are two casserole recipes to warm up the winter evenings. Assemble them, pop them into the oven, and enjoy the aroma throughout the kitchen. Add a salad and a beverage for a simple meal.

Ham and Veal Casserole

3/4 pound of veal
1/4 pound of ham
2 tablespoons butter
12 button onions
1 cup tomatoes
1 cup stock or water
1 teaspoon celery salt
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
3 tablespoons flour
3 tablespoons cold water
1 cup cooked green beans or peas or both

Cut veal in 4 even pieces and ham in strips. Fry until brown in 2 tablespoons butter. Place in casserole dish. In remaining butter, brown onions. Add to meat with tomatoes and stock heated in frying pan, celery salt, salt, and pepper.

Cover and cook for one hour. Add potato cubes and cook until potatoes are soft. Thicken gravy with flour mixed with cold water. Add green beans and/or peas and serve hot.

Breaded Pork Chops with Tomato Celery Sauce

4 pork chops
Dry bread crumbs
1 onion
1 green pepper
2 1/2 cups tomatoes
1 tablespoon salt
2 tablespoons sugar
2 allspice berries 2/3 cup vinegar
Few grains cayenne, if desired

Season chops with salt and pepper and place in a casserole dish. Sprinkle top of each with dry breadcrumbs, pour in 1 cup boiling water, cover casserole, and bake at 325 for 1 1/2 hours.

Remove cover, sprinkle buttered bread crumbs on top and bake until crumbs are brown.

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Pork Chop Recipe Ingredients - Keeping it Healthy

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Pork chops are one of the easiest dishes that you can make in your own home, and the amount of pork chop recipes that you can find will absolutely astound you. Pork is a very versatile meat -- so much so that it is difficult to actually make it not work with a particular sauce or seasoning. In most cases, it actually takes more effort to make a pork chop taste bad than it does to taste good.

Though it is easy to come up with good pork chop recipes, coming up with those that are absolutely astounding is a little more tricky. Some tastes just blend together better than others, and while pork is versatile, it does go best with certain flavorings.

If you are on a diet, then you are likely also looking for pork chop recipes that are healthy. More people are looking to get healthy than ever, especially due to the fact that it is just difficult to find the time to carefully prepare meals. Luckily, there are dozens of perfectly healthy ingredients that are also a pleasure to the taste buds. With red meats such as beef this is more difficult as beef goes well with other strong flavors, many of which are unhealthy. Pork can be cooked with light and healthy ingredients easily, and those ingredients will not be overwhelmed by the taste of the pork itself.

Barbecue is something that everyone loves to eat, and most of it is made just for pork. It is possible to make your own barbecue pork chops, and you can make them healthily. Most of the time when you purchase barbecue sauce from the grocery store and take a look at the nutritional facts you may be inclined to put it back on the shelf. Creating your own is easy, and can be much healthier than the store-bought varieties.

For a healthy barbecue base, you will likely want to start with tomato sauce. This makes a nice, thick sauce that is full of flavor -- but is not full of sodium like vinegar or mustard are, which are the two most common barbecue bases.

The most unhealthy thing that you will need in your sauce is Worcestershire sauce, which you only need to use a small amount of to get the sauce started. After that you can add anything you would like: onions, paprika, pepper, garlic, ginger, oregano; you may be surprised at the sheer amount of spices and ingredients you can put into your own barbecue pork chop recipes that will only make it more delicious. What may be even more surprising is that if you negate the tomato and Worcestershire sauce, you can use those very same ingredients to make a completely different-tasting pork chop.

Go to Pork Chop Recipes for more delicious recipes.
Article Source: http://EzineArticles.com/?expert=Richie_Gordon