"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Thread Tools Display Modes
Old 12-05-2004, 04:13 PM   #11
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
You had me worried there for a sec. elf. The only thing I knew of that was exotic in fruit cocktail was that single maraschino cherry we always use to fight over as kids. Whew! All is well now.

Your pork loin and glaze recipe look quite enticing. Pork and fruit seem to be amiable companions at all times.

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-05-2004, 04:25 PM   #12
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Sorry to take so long. I use vinegar.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 12-05-2004, 04:32 PM   #13
Master Chef
SizzlininIN's Avatar
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
Thanks all............Elf......I had to read that a few times myself
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 12-05-2004, 05:03 PM   #14
Master Chef
SierraCook's Avatar
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Rigatoni with Italian Sausage and Tomato

2 tablespoons olive oil
1 onion, sliced
3-4 cloves garlic, sliced
8 oz. Italian sausage
14-oz. can crushed or diced tomatoes
½ cup white wine
½-1 teaspoon red pepper flakes
Salt and pepper
12 oz. rigatoni
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Heat oil in a frying pan. Add the onion and garlic, sauté until tender. Add the sausage to pan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, red pepper flakes, and salt and pepper, to taste, and stir. Bring to boil, reduce the heat and simmer for 15-20 minutes. While the sauce is cooking, cook the rigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to pan. Add the sauce to hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated Parmesan.

Mexican Stuffed Shells

12 jumbo pasta shells
1-lb. ground beef
1 ½ cups picante sauce (mild or medium, to taste)
1-8 oz. can tomato sauce
¼ teaspoon ground cumin
1/8 teaspoon chili powder
1-4 oz. can chopped green chilies
1 ½ cups shredded Monterey jack cheese (6 oz.), divided

Cook pasta shells according to package directions. Drain well. Cook ground beef in a skillet, stirring occasionally to break up meat, until brown. Drain off fat. In medium bowl, combine picante sauce, tomato sauce, broth, cumin, chili powder, mix well. Add ½ cup of the sauce mixture, chilies, and ½ cup of the cheese to beef. Mix well. Stuff shells with beef mixture. Spread half of the remaining sauce mixture in a 10-inch round baking dish. Place stuffed shells in baking dish. Pour remaining sauce mixture over stuffed shells. Bake, covered in a preheated 350° oven for 30 minutes, or until heated through. Top with remaining 1 cup of cheese. Return to oven and bake, uncovered, 5 minutes or until cheese is melted.
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 12-05-2004, 10:42 PM   #15
Join Date: Jun 2004
Posts: 1,018
The number of beef and pork recipes I could come up with astounds me!

Do you want the "cheap cuts" or the more pricey ones?

Here's whats on for supper tomorrow in the "Lifter" household, while I go out on a "roadtrip" for work...

Two pork tenderloins, each approximately 1.5 lbs...(my cost, at "my" butcher, about $10 Cdn!)...

Got them thawed and malleable, will stab them several placesinserting a split garlic clove or a "lardoon" (as GoodWeed calls them) of pork fat...(the meat packer charges about a buck for this, the grovery store let me out with about a pound, no charge)...maybe a few wedges of apple or pineapple, sticking it all together in place with balsa toothpicks...

In a non stick fry pan, with a bit of olive oil, sear this meat all over briefly...

Take it from there, and, for a bout 20 minutes a pound, place it in the oven at about 350 degrees, until internal temp is up to or about 145...

Rest and serve...it will leak a good deal of juiciness...

Can do this over in pastry covering, with mushroom and scallion stuffing...(okay, I'm starting to drool...this means stop writing on the thread!)...

Just pop up your ingredient on the appropriate board, and I am sure that there will be any number of us to rush in with recipes/ cooking instructions/accessories for you...

Lifter is offline   Reply With Quote
Old 12-06-2004, 12:16 AM   #16
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
Re: Pork Tenderloin w/Fruit Cocktail

Originally Posted by kitchenelf
Take the skinny pork tenderloin, throw it in a ziplock bag along with a can of fruit cocktail (the teriyaki flavored also works well with this) - let it marinate all day then bake in oven along with fruit - easy and good!!!
mmmmm, elfie, this sounds good. thanks. i always have cans of fruit cocktail around, and i love pork. i have a pork roast thawing, i think i'll give this one a shot this week. thanks!
i think i'll marinate it in teryaki first, then do the fruit cocktail the day i make it...
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 12-06-2004, 06:23 AM   #17
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,199
Check your PM.

Seeeeeya: Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-06-2004, 09:33 AM   #18
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I bet you could do them at the same time buckytom!

Lifter - one winter when our power went out I had some of these skinny pork tenderloins - no oven - so I used by Chinese bamboo steamer - WOW were they ever good and tender!!!!! When I don't grill them I do them in the steamer.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 12-06-2004, 09:40 AM   #19
Master Chef
crewsk's Avatar
Join Date: Aug 2004
Location: Columbia, SouthCarolina
Posts: 9,368
Send a message via MSN to crewsk
Sizz, these are 2 of my favorites.

Easy Beef Stew
1 lb.stewing beef
1/2C. flour
1teaspoon salt
1/2teaspoon pepper
3Tablespoons cooking oil
1 1/2C. water
2 onions, sliced & separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

Cut meat into bite-sized pieces. In paper sack, combine flour, salt, & pepper ; put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil until browned on all sides. Add water, cover and cook over low heat until tender, about 2 1/2 hours. Add vegetables to pan & continue cooking until tender-about 30 minutes. If needed, thicken with reserved flour.

Hawaiin Chops
4 pork chops
1/2C. flour
1teaspoon salt
1/2teaspoon pepper
4 pineapple slices

Trim excess fat from pork chops. In a bowl, combine flour, salt, and pepper ; roll chops in flour mixture to coat. Arrange chops in a baking dish ; bake at 375 deg. for 30 minutes. Lay a slice of pineapple on each chop ; return to 350 deg. oven for 15 minutes.

I sometimes marinate the chops in the pineapple juice & some soy sauce for a little more flavor.

"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
crewsk is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot Sesame Pork on Mixed Greens SizzlininIN Pork 5 02-11-2006 07:37 PM
Who Wanted Duck Recipes norgeskog General Cooking 2 02-18-2005 04:20 PM
Pork Tenderloin with Rhubarb Chutney kansasgirl Cooking on the Grill 1 02-10-2005 11:49 PM
Any good baked pork recipes??? beachbum4eva Pork 5 01-27-2005 07:53 PM
"A New Age of Heros" marmalady Breads, Pizza & Sandwiches 4 12-08-2004 01:57 PM

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:47 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.