Hot Pepper Mushroom Mix

Chinese Flavor from the Farm: Pork and Ramen, Beef and Broccoli, Fried Rice

These three dishes are so delicious!  I made them to set out while we carved up pumpkins this fall.  They are excellent with apple cider!

Beef and Broccoli

Ready in 30 minutes         Serves 4

Ingredients

• 1/4 cup flour
• 10.5 oz beef broth
• 2 T white sugar
• 2 T soy sauce
• 1 lbs. beef stir fry cuts OR round steak cut into small pieces
• 1/4 t ginger
• 1 clove garlic OR 1 T garlic pieces
• 4 cups of broccoli florets

Directions

1. Combine flour, broth, sugar, and soy sauce.  Stir until sugar and flour are dissolved.
2. In a large skillet, cook and stir beef 2-4 minutes. I spray the pan with a bit of cooking spray first.  Cook until brown.
3. Stir in broth mixture, ginger, garlic, and broccoli.  Bring to a boil, then reduce heat.
4. Simmer 5-10 minutes until the sauce thickens.

Pork and Ramen Stir-Fry

Ready in 30 minutes             Serves 4

Ingredients

• 1/4 cup soy sauce
• 2 T ketchup
• 2 T Worcestershire Sauce
• 2 t sugar
• 3 T canola oil 
• 1 lbs boneless pork chops cut into strips OR I just use the pork leftover from when we have a pork roast the night before.
• 1 cup broccoli florets
• 4 cups of cabbage and carrots shredded OR you can buy a bag of coleslaw mix in the salad section of the grocery store to save time.
• 4 cloves of garlic, minced OR 4 T of pre-minced garlic
• 2 packages of Ramen noodles

Directions

1. Whisk together soy sauce, ketchup, worcestershire sauce, and sugar in a small bowl.  If you are using uncooked pork instead of leftovers, heat 2 T canola oil in a pan and then brown the pork.  Remove from pan.
2. In same pan, add the broccoli and remaining oil.  Pan fry the broccoli for 3 minutes.  Add coleslaw mix and garlic.  Cook for 3-4 more minutes until broccoli is crisp tender.  I often put a lid on the pan for this step.
3. Stir in pork and soy sauce mixture thoroughly.  Turn heat down to low.
4. Cook noodles in separate pot.  Do not add the seasoning packet.  Throw away or save for something else.  When noodles are finished, drain the water and thoroughly mix with the items in the pan.  

Fried Rice

Ready in 20 minutes or 1 hour if you count fridge time        Serves 4

Ingredients

• 2 eggs
• 2 T water
• 2 T butter
• 1 chopped onion
• 2 cups cooked rice (cold)
• 2 T soy sauce

Directions

1. Cook the rice and then put in the fridge for at least 40 minutes.  When making this dish, I make the rice first and then let it sit in the fridge while I make the main course and come back to it last.
2. Spray large flat pan with cooking spray and put it on stove with burner set to low-medium.
3. Whisk eggs and water in a bowl then dump in the pan.  Let it cook flat.  If you try to cook it like scrambled eggs, it will turn out horribly.  
4. Remove from heat when cooked and use a spatula to dump onto cutting board.  Shred eggs using two knives in a scissor like fashion.
5. Add butter and oil to pan and then over medium heat, saute the onions for 5 minutes.
6. Add the rice from the fridge and soy sauce and cook together for 5 minutes.
7. Remove from heat and stir in egg.  Serve hot.

Rosemary Pork Roast

Prep 20 m          Cook 2 h        Ready In 2 h 20 m

Ingredients

• 3 pounds pork tenderloin
• 1 tablespoon olive oil
  

• 2 cloves garlic, minced
• 3 tablespoons dried rosemary

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
   

Summer Squash Beef Skillet

This recipe was handed down to me from my Grandma Dot

Ingredients

• 1 lbs. ground beef
• 1 cup chopped onions
• 3/4 cup chopped green peppers
• 1/2 t salt
• 1/4 t pepper
• 2 large tomatoes peeled and chopped
• 1 t chili powder
• 5 slices of summer squash
• 1/2 cup corn
• 2 T copped pimento
• 1/4 cup chopped fresh parsley

Directions

1. Saute beef, onion, green pepper in skillet until well browned.
2. Add remaining ingredients.
3. Cover and simmer for 15 minutes or until vegetables are done.

Chicken Broccoli Casserole

This recipe was passed down to me from my Grandma Dot.

 Ingredients

• 2 cans of Cream of Chicken soup (Cream of Chicken or Cream of Mushroom can be substituted)
• 1 cup Mayo
• 1 t curry powder
• 1 t lemon juice
• 20 oz. cooked broccoli
• layer cooked chicken

Directions

1. Mix together cans of soup, mayo, curry, and lemon juice.
2. Single layer the chicken on bottom of baking dish.
3. Pour soup mixture over chicken
4. Top with bread crumbs.
5. Bake 30 minutes at 350 degrees or until chicken reaches 165 degrees internal temperature.

Blender Tomato Sauce

This recipe was passed down to me from my Grandma Dot.

Ingredients

• 20 Large Tomatoes
• 4 Large Onions
• 4 Large Carrots
• 1/2 cup chopped Parsley
• 3 T Sugar
• 2 T Salt
• 3/4 t Pepper

Directions

Cook all together.  Blend in blender and either freeze or reheat and can

Canning Instructions

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. Reheat tomatoes on stove top until it is boiling.
4. ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5. PACK hot sauce into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6. PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Crispy Scotch Eggs

This recipe is from http://prostieretsepty.blogspot.com/

  Here's the recipe: 

7 Large Eggs 

1 lb Ground Sausage

1 Bunch Green Onions

2 Cloves Garlic (minced) 

1 Tbls Mustard

Salt

Pepper

Flour

Seasoned Bread Crumbs

Vegetable Oil (for frying) 

Bring a medium pot of water to a Boil. Add 5 eggs and boil for six minutes. Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg) 

Combine sausage, green onions, garlic, mustard, salt, and pepper. 

Peel the cooled eggs and roll in flour. 

Press out the sausage mixture into patties and wrap around the floured eggs.

whisk the remaining 2 eggs together to form an egg wash. 

Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg. 

Heat oil to 300˚F and fry each egg for about 3 minutes, until browned on all sides. Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 200˚C/400˚F. 

Bacon Gravy

This recipe is from Food.com

Ingredients

• 6 slices of Bacon
• 2T Bacon Grease
• 2T Flour
• 2 cups of Milk
• Salt and Pepper

Directions

• Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
• Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
• Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
• Add milk; whisk together.
• Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
• Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
• Serve over biscuits.

Apricot Brown Sugar Ham

This recipe is from Landolakes.com

15 min.prep time 40 min.total time

6 servings

Ingredients

• 6 (1-inch thick) boneless center cut pork chops
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
  
• 1 large (1 1/2 cups) onion, coarsely chopped
  
• 1 teaspoon finely chopped fresh garlic
  
• 2 apples, cored, thinly sliced
  
• 1/4 cup lemon juice
  
• 1/2 cup maple syrup
  
• 2 tablespoons chopped parsley, if desired

Directions

Sprinkle both sides of pork chops with salt and pepper. Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over high heat until sizzling. Add pork chops; cook, turning once, 6-8 minutes or until pork is browned. Remove pork chops from pan; keep warm. 

Reduce heat to medium; add onions and garlic. Cook, stirring occasionally, 1-2 minutes or until onions begin to soften. Add apples and lemon juice; continue cooking 3-4 minutes or until apples just begin to soften. 

Reduce heat to low; return pork chops to pan. Cover; cook 6-10 minutes or until pork reaches an internal temperature of 145°F. and is no longer pink. Remove pork chops from pan; keep warm. 

Add maple syrup to pan. Increase heat to medium-high; cook, stirring occasionally, 5-7 minutes or until sauce comes to a boil and thickens. 

Place apple mixture onto serving platter. Top with pork chops; sprinkle with chopped parsley, if desired.

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MAPLE SAUSAGE FRENCH TOAST BAKE

This recipe comes from Realhousemoms.com

MAPLE SAUSAGE FRENCH TOAST BAKE 

 

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Author: Aubrey

Recipe type: Breakfast

Serves: 10

INGREDIENTS

• 1 lb. of breakfast sausage
• 1 large loaf of French bread
• 3 cups of milk
• 8 eggs
• 1/2 t salt
• 3 T brown sugar, divided
• 6 T maple syrup

INSTRUCTIONS

1. brown sausage in a skillet over medium heat
2. set aside drained sausage
3. cut or tear French bread loaf into 1 inch cubes and place in a large mixing bowl
4. in a medium bowl combine eggs, milk, salt, 1 T brown sugar, 2 T maple syrup
5. pour milk mixture over bread mixture and toss to coat all pieces of bread
6. spread half of bread mixture into a 13x9 greased baking dish
7. spread sausage over the bread mixture
8. spread the remaining bread over the sausage
9. sprinkle 2 T brown sugar over top of bread evenly
10. drizzle remaining 4 T maple syrup over bread mixture
11. cover and refrigerate over night
12. preheat over to 350 degrees
13. bake for 60 min or until top is golden brown
14. Enjoy

Sweet Ham Steak Recipe

This recipe comes courtesy of Taste of Home.  

Easy Three Ingredient Ham Steak

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 6-8 servings

Ingredients

• 1 bone-in fully cooked ham steak (2 pounds)

• 5 tablespoons butter, cubed

• 5 tablespoons brown sugar

Nutritional Facts

1 serving (5 ounces) equals 381 calories, 28 g fat (14 g saturated fat), 98 mg cholesterol, 1,672 mg sodium, 8 g carbohydrate, 0 fiber, 22 g protein.

Directions

1. In a large skillet over medium heat, brown ham steak on both sides; drain. Remove ham.
2. In the same skillet, melt the butter; stir in brown sugar. Return ham to skillet; cook until heated through, turning often. Yield: 6-8 servings.