Let all that you do be done in love.
1 Corinthians 16:14 ESV
Ingredients
* 2-1/2 tablespoons dark-brown sugar
* 1 tablespoon paprika
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon black pepper
* 1 boneless pork butt or shoulder (about 2-1/2 pounds), trimmed
* 1 cup low-sodium chicken broth
* 2 tablespoons cider vinegar
* 2 tablespoons ketchup
* 6 hamburger buns
Directions
1. In a small bowl, stir together 1 tablespoon of the sugar, the paprika, chili powder, cumin and pepper; set aside.
Ingredients
* 8 thin boneless skinless pork cutlets (about 1-1/2 to 2 pounds total)
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup chicken broth
* 3 tablespoons capers
* 2 tablespoons lemon juice
* 1 tablespoon butter
* Mashed potatoes and peas, and lemon wedges and chopped parsley for garnish, optional
Directions
1. Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
Ingredients
* 1 tube (8 ounces) refrigerated crescent rolls
* 1 pound bulk pork sausage or 12 strips of bacon cooked and crumbled
* 1 cup frozen shredded hash brown potatoes, thawed
* 1 cup (4 ounces) shredded cheddar cheese
* 3 eggs
* 1/4 cup milk
* 1/4 teaspoon pepper
* 1/4 cup grated Parmesan cheese
Directions
INGREDIENTS:
1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
DIRECTIONS:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
Ingredients
* 3 cups diced peeled potatoes
* 1 cup diced carrots
* 1 medium onion, chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound ground beef
* 1/4 pound ground pork
* 1 tablespoon butter, melted
* PASTRY:
* 4 cups all-purpose flour
* 1 1/4 teaspoons salt
* 1 cup shortening
* 3/4 cup cold water
Directions
Ingredients
* 1 bunch broccoli rabe, rinsed and cut into 2-inch pieces
* 2 pounds frozen cavatelli or 1 pound dried
* 1 tablespoon olive oil
* 1 pound hot Italian sausage, casings removed
* 1 medium onion, sliced
* 3 cloves garlic, chopped
* 1/2 cup chicken broth
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup fresh flat-leaf parsley leaves, rinsed and dried
* 1/3 cup grated Parmesan
Directions
This is a really good breakfast casserole that we enjoy as a weeknight dinner. Last month was the first time I prepped it for the freezer. It was better than the times I had made it the same day. Enjoy! :o)
Ingredients:
3 tablespoons extra virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
1/2 cup minced celery with leaves
Salt
1 pound ground beef
1pound ground pork
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups canned Italian plum tomatoes (preferably San Marzano), with their liquid, crushed
3 bay leaves
Freshly ground black pepper
4 cups hot water, or as needed
3-4 pounds country-style ribs (either boneless or bone-in)
1 cup pure maple syrup (not pancake syrup)
1/2 cup applesauce
1/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
Combine the ingredients for the marinade and pour over the ribs in a ziplock bag. Freeze. On serving day, place frozen ribs and marinade in crockpot and cook on low for 8 hours. Makes 6 servings.