Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 pound bacon
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 1 cup of flour
• 1/4 teaspoon baking soda
• 2 cups of multi-grain flakes or corn flakes
• 1/2 cup raisins

Directions:

Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, multi-grain flakes and raisins.

Drop by rounded tablespoonful onto ungreased cookie sheet. Space 2 inches apart. Bake about 10 minutes, or until the edges of the cookies are golden. Remove to rack to cool.

Makes about 2 dozen cookies.

Nutrition:

Substitutions:

I cooked the bacon in the microwave, between sheets of paper towels.

Recipe courtesy of Cookin’ in the ‘Cuse.

Read my review of this recipe.

Ingredients:

For the pork:

• 3 1/2 – 4 pounds loin of pork, boned and skinned
• 1 onion, sliced
• Juice of 1 orange
• 1 tablespoon whole grain mustard
• 2 tablespoons raw sugar
• Salt and pepper, to taste

For the Stuffing:

• 1/4 cup dried apricots, chopped
• 2 ounces spinach, blanched and chopped
• 2 ounces cheddar cheese (Irish farmhouse in preferred)
• 1 cooking apple, peeled and grated
• Zest of 1/2 orange

Directions:

Preheat the oven to 350 degrees. Combine all of the stuffing ingredients into a bowl and mix well.

Place the loin of pork, fat side down, on a bowl and place the stuffing down the center. Roll the meat up and tie with cotton string. Season with salt and pepper, put it into a roasting pan with the onion and 4 tablespoons of water. Cook uncovered for about 35 minutes per pound. About 40 minutes before the end of the estimated cooking time, pour off the cooking liquid into a small pan and discard the onion. Add the orange juice to the cooking liquid and boil until reduced to a thin sauce. Set aside. Spread the pork loin with mustard and sprinkle with sugar. Return it to the oven and increase the temperature to 400 degrees for 15 minutes or until crisp. Serve the meat sliced with the orange sauce.

Serves 6 to 8 people.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food & Cooking.

View my experience with this recipe.

Ingredients:

• 8 7-inch flour tortillas
• 3 tablespoons cold water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon minced garlic
• 3/4 pound pork tenderloin or pork loin
• 1 tablespoon oil
• 3 cups packaged shredded cabbage with carrot (coleslaw mix)
• 1/3 cup hoisin sauce

Directions:

Wrap tortillas in foil. Warm in a 350 degree oven for 10 minutes. Meanwhile, for the sauce, in a small mixing bowl stir together water, soy sauce, cornstarch, sesame oil, sugar and garlic. Set aside.

Trim fat from pork and cut into thin bit-sized stripes. Heat cooking oil in a wok or large skillet on medium-high heat. Add the pork stripes and stir-fry for 2 to 3 minutes or until no longer pink.

Push meat the end edge of the skillet. Stir the sauce and add it to the center of the wok. Cook and stir until thickened and bubbly. Continue to cook for 2 more minutes. Add shredded cabbage with carrots. Stir to coat with sauce and heat through.

Spread one side of each warm tortilla with hoisin sauce. Spoon about 1/2 cup of the pork mixture onto the center of each tortilla. Fold bottom edge over the filling and then fold sides to the center, overlapping the edges. Secure with toothpicks.

Makes 4 servings.

Nutrition:

Calories 435 g, Total fat 14 g, Saturated fat 3g, Cholesterol 60 mg, Sodium 2266 mg, Carbs 49 g, Fiber 1 g, Protein 27 g

Substitutions:

I have made this recipe many times with a lot of variations. I usually use chicken breast instead of pork since that is what I usually have on hand. I have used the shredded coleslaw mix and also have shredded a head of cabbage and a couple of carrots. I have made it with and without the sesame oil (sometimes I add sesame seeds to the chicken too). None of these changes seem to dramatically change the outcome of the dish. I don’t think there is enough sauce in the recipe so generally use 5 tablespoons of water (chicken broth makes a great substitution too), 3 tablespoons of soy sauce, and about a teaspoon of garlic. I also use whatever tortillas I have on hand and they all work fine. You may have to add more or less filling depending on the size though. I warm the tortillas in a separate skillet also instead of heating the oven.

Recipe courtesy of Big Book of 30-Minute Dinners