You are looking at posts that were written on June 22nd, 2010.
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1 lb. jimmy dean pork sausage
1lb. ground beef
1/2 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1 Tbs. oregano
1 lb. velveta cheese
2 loves party rye bread
Brown sausage and ground beef and drain off fat. Add salt, Worcestershire, oregano, and cubed velveta cheese.
While warm spread onto rye bread slices. Flash freeze on cookie sheet. When frozen place in ziplock bag. Keep frozen. Bake at 400 and heat for 10 minutes when ready to serve.
8 slices of bread (remove crust)
1/2 lb. sharp cheddar cheese
1 1/2 lbs. link sausage (fry and cut into 1/3)
1 tsp. salt
2 cups whole milk
1 can green chilies
In flat greased casserole pan, layer bread, sausage & cheese. Pour egg mixture over and let stand in refrigerator covered overnight. Bake at 325 for 45-60 minutes.
I got this recipe here. My changes are below.
I got this recipe from here. My changes are below.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.
1 large finely diced scallion
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
Combine all ingredients for rub in a bowl. Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt. Unwrap pork chops and pat each dry with a paper towel. Add just a dash of olive oil to each pork chop and massage in. Rub each pork chop with a generous amount of rub on all sides. Set aside
Slice onion into rounds 1/2″ thick each.
Take one pork chop coated in rub, place onion on top. Using toothpicks to secure, wrap Bacon around the chop to secure the onion on. It may take more than one piece of bacon to wrap entire chop in a spiral. Repeat with all chops.
While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest. Pre-heat oven to 375. Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min. If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist. Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.