Here Goes :-)
Yeahhhhhhhh
Here’s a recipe that my husband makes at least once every 10 days. It’s from Sunny Anderson on the Food Network. The pork sits in marinade for 1 hour on the countertop & while that sounds bad because it’s not in the fridge, it’s not. He loves them (I’m vegetarian) & people at his office are all making them now.
http://www.foodnetwork.com/recipes/sunny-anderson/easy-grilled-pork-chops-recipe.html
Here’s a Carne Adovado recipe too. We live in NM & hubby’s very into New Mexican food. This is good in burritos or tacos.
2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1 tablespoon salt (we use much less because he’s on a salt restricted diet)
3 pounds cubed pork stew meat
1. In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2.Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3.Preheat oven to 325 degrees.
4.Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Yeahhhhhhhh
Hey! You didn’t add me to the ping list!
Hope it was okay to post the recipes even though this was a preview thread! Thanks for the ping.
If you enjoy browsing food blogs and gazing at the marvelous photos- try this site. There are enough blogs listed to keep you busy and craving more. It was just found. Looking only makes you hungry - no calories involved by just browsing
http://verygoodrecipes.com/food-blogs
Sorry, have been searching for this one in the files in order to give you. Might it be anything one could use?
BARTLEBY - FANNIE FARMER COOKBOOK (1918)
http://www.bartleby.com/87/
A Tip—beware of glass top ranges. They recommend you NOT cook on them using a wok/wok ring or iron cast skillets, pots. It is also recommended you do NOT use the glass pots (Corning). Drats, and all of the above were once used here. Now it is cast iron for the oven only and the wok sits unused (skillet substituted)
Be careful what you wish for!!