Let us make it easy for you.

Prep/Cook Time: 0 minutes

Ingredients

Filling

Sausage Corn Dogs

Tenderloin Roulades

Ravioli Filling

Tenderloin Roulades

For Pork Filling

Sliders

List

Barbecue-Cranberry Dip

Cooking Utensils You’ll Need

Basil Stuffing

Filling

Pie Crust

Aioli spread

Chipotle Aioli Sauce

Pork Seasoning

Asiago Cheese Sauce

Sauce

Cream Sauce

Dressing

Corn Dog Batter

Spicy Mango-Basil Relish

Dry rub

Herbed Pepper Rub

Marinade

Savory Steak Butter

Marinade

Rub

Dry Rub

Carolina Mustard Sauce

Asian Plum Sauce

Caper and Lemon Sauce

Italian Herb Blend

Apple-Ginger Sauce

Firecracker Salsa

White Sauce

Rub

Pasta for Ravioli

Risotto

For Wontons and Sauce

Accompaniments

Pork Seasoning

Ginger-Orange Dip

Mango Aioli

Sauce

Mango Salsa

Italian Herb Blend

Italian Herb Blend

Toasted Onion Dip

Directions

  1. Heat oven to 375 degrees F.
  2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. Shape into 3/4 -inch balls (mixture will be fairly soft and balls will not be perfect). Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
  3. Bake for 20-30 minutes. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the dip recipes.
  4. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
  5. Makes about 7 dozen meatballs.
  1. Preheat oven to 375º.
  2. Roll out pastry dough on a lightly floured board to 1/16 inch thick. Using a 3-inch cookie cutter cut out 42 circles. Re-roll scraps as needed. Lightly grease wells of the muffin pans. Place dough circles in the well of the muffin pans. Set aside.
  3. Fry bacon until crisp, drain, and crumble. Set aside.
  4. Sauté chopped mushrooms in butter until liquid evaporates.
  5. Combine mushrooms, crumbled bacon, green onions, and Swiss cheese. Spoon mixture evenly into muffin cups.
  6. Beat eggs in a large bowl. Add sour cream and stir until smooth. Spoon 1 tablespoon on top of mushroom and bacon mixture in each muffin cup.
  7. Bake for 20-25 minutes, until light brown. Let cool in pan for 5 minutes.
  1. In a small skillet, cook beef over medium heat until no longer pink; drain. Place tortilla chips on a microwave-safe serving plate. Layer with the beef, bacon, olives and cheese.
  2. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted OR place in 9 x 9 baking dish and place under broiler for a few minutes. Top with guacamole and sour cream. Sprinkle with tomatoes and onions if desired. Serve with salsa.
  1. In a large bowl, combine the first seven ingredients. Stir in the cheddar cheese, bacon, peanuts and onions. Spread over bread. Sprinkle with addition onions if desired.
  2. Place on ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned.
  1. Place stuffing mix in a bowl. In a saucepan, heat butter and water until butter is melted. Pour over stuffing. Add sausage, parmesan cheese, onion powder and egg and mix well. Refrigerate for at least 1 hour.
  2. Shape into 1-in. balls. Cut bacon strips in half; wrap a strip around each stuffing ball and secure with a toothpick. Place in a ungreased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake, uncovered, at 375° for 20 minutes. Turn; bake 15 minutes longer or until bacon is crisp. Drain on paper towels; serve warm.
  1. Preheat oven to 425 degrees F. Place 4 layers of paper towels on microwave-safe plate. Top with bacon slices. Cover with two more layers of paper towels. Microwave on high 1 to 2 minutes to render fat from bacon but not crisp. While bacon cools, slice each fig twice, starting at stem end, and cutting three-quarters of way to bottom. Stuff each fig with a pecan piece. Wrap a half strip of bacon around each fig and secure with toothpick. Place on foil-lined baking sheet. Bake 10 minutes. Turn. Return to oven for 5 minutes or until bacon is sizzling and begins to crisp. In small bowl, combine syrup and cayenne pepper. Brush mixture over appetizers.
  2. For dip, combine all dip ingredients in small bowl. Cover and chill until serving time. Makes: about 1/2 cup. Serve appetizers warm with dip.
  1. Preheat oven to 425º
  2. Place shrimp and scallops in a bowl. Add lime juice, extra virgin olive oil, paprika kosher salt, and black pepper to taste. Wrap each shrimp and each scallop tightly with bacon. Fasten in place with toothpicks. Place shrimp and scallops on a slotted baking pan to allow for draining. Bake for 10-15 minutes.
  1. Thaw shrimp, if frozen. Remove shells from shrimp, leaving tails. Butterfly each shrimp by cutting a slit along its back; remove vein. Rinse shrimp and pat dry with paper towels.
  2. For stuffing, combine basil, Parmesan cheese, and garlic in small bowl. Place stuffing in slits. Leaving tail exposed, wrap each shrimp with half-slice of bacon, tucking in ends.
  3. Heat oven to 400 degrees F. Place shrimp on baking sheet with tails pointing up. Bake until shrimp turn opaque, about 14 minutes. Drain on paper towels.
  4. Dip shrimp into barbecue sauce and place on grill until sauce caramelizes or return to baking sheet and bake until sauce is caramelized, about 3 minutes.
  1. Heat oven to 350 degrees F. Spread coconut on baking sheet. Place in heated oven and bake for 6-8 minutes or until lightly toasted, stirring halfway through baking.
  2. Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend until well mixed.
  3. Rub tenderloin with oil; season with salt and pepper. Prepare a medium-hot fire in covered grill. Grill tenderloin, over direct heat for 5 minutes or just until entire surface is brown, turning occasionally. Adjust grill to indirect heat; generously brush entire tenderloin with honey-apricot mixture. Cover and grill over indirect heat for 15-25 minutes or until internal temperature reaches 160 degrees F., brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil; let rest for 10 minutes.
  4. Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork. Skewer with lollipop sticks or bamboo skewers, from the top straight through to the bottom, at 1/2-inch intervals. Slice between sticks into lollipop-shaped pieces. Pat edges of “lollipops” with remaining coconut, if necessary.
  1. Cut cucumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese.
  1. Heat oven to 350 degrees F.
  2. Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside.
  3. Chop ham, cheese and green onions finely; set aside.
  4. Cook noodles following label directions, just to the al dente state; drain. Mix drained noodles into ham mixture. Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan).
  5. In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg. Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them.
  6. Bake for 35 minutes. Ease out of pan gently, using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
  7. * Make-ahead tip: Tarts may be refrigerated, covered, for up to 3 days before serving. Reheat in a 350 degrees F. oven until hot, about 10 minutes.
  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  1. In a small bowl, combine the cream cheese, sour cream, cheddar cheese and garlic powder until smooth. Stir in ham and onions. Serve with miniature bagels.
  1. Spray cookie sheet with nonstick vegetable spray.
  2. Separate biscuits and flatten on cookie sheet. Spread 1 teaspoon of pizza sauce on each biscuit, top each biscuit with 1 tablespoon each diced Hatfield Ham Steak and shredded cheese.
  3. Bake in oven at 400 degrees F for 8-10 minutes or until biscuits are golden brown and cheese is melted.
  1. Combine ham, cream cheese, pears, cheese, onion and pepper; refrigerate for at least 4 hours or overnight to allow flavors to blend. Slice French bread into 1/4-inch slices. Place in single layer on a baking sheet. Brush both sides of each slice with some of the olive oil. Bake at 375 degrees F for 6 minutes per side or until toasted and golden brown. Remove from oven to cool on wire rack. When ready to serve, spoon about 1 tablespoon ham mixture on each toasted bread slice. Garnish with green onion slices.
  1. In a 350 degrees F oven, toast pecans until fragmented - about 10 minutes.
  2. In a sauté pan, fry bacon until brown and crispy on medium-low heat. Transfer onto paper towel to cool. Set aside 2 tablespoons of bacon grease for pie crust, cool in refrigerator.
  3. For filling, set up a double boiler with a metal bowl over a pot filled with water. Bring water to a gentle simmer. Melt butter in bowl, then add sugar, corn syrup, and a little salt. Once dissolved, whisk in the eggs one at a time until combined. Next, add in vanilla (add 1 oz of bourbon if desired). Continue stirring until mixture reaches 130 degrees F. Remove from heat, add the pecans and chopped bacon.
  4. For pie crust, put flour in a bowl. Add butter and chilled bacon grease and mix with hands until crumbly and fat is well distributed. Slowly mix in water: do not overwork. Shape dough into small disk, wrap in plastic and refrigerate for 1 hour.
  5. Roll out dough between sheets of waxed paper - should be about 1/8-inch thick. Carefully lift off wax paper and place into a 9-inch pie pan. Crimp edges. Par cook in oven 10 minutes, occasionally poking with fork to release air pockets.
  6. Add filling to pie crust. Bake in 325 degrees F oven for 50-60 minutes or until crust is golden and filling is firm. Brush with maple syrup while baking.
  1. Crumble bacon, reserve 1/3 and set aside
  2. Place milk chocolate in large bowl
  3. Heat and stir chocolate in 1 minute increments until melted
  4. Stir in bacon and nuts
  5. Pour onto lined baking sheet; try to spread evenly with spatula
  6. Take reserved bacon and sprinkle over top
  7. Place in refrigerator for 1 hour to harden
  8. Break apart into desired pieces
  9. **Can be refrigerated in air tight container for 1 week
  1. Wash and trim asparagus spears.
  2. Cut bacon strips in half crosswise.
  3. Wrap 1/2 strip bacon around each asparagus spear, leaving tip and end exposed.
  4. Lay on a cookie sheet with sides.
  5. Bake in preheated oven at 400 degrees F for 20-25 minutes, or until bacon is cooked.
  6. Serve warm or at room temperature.
  1. Preheat oven to 350 degrees F.
  2. Cream together butter, bacon fat, brown sugar and sugar with a mixer. Beat until smooth. Scrape the sides.
  3. Gently incorporate eggs, add vanilla and continue beating for a couple of seconds.
  4. In a separate bowl, whisk together flour, salt and baking soda.
  5. Pour flour mixture into butter, sugar and egg mix and whisk until all of the flour is incorporated. Scrape down the sides with a spatula.
  6. Add white chocolate chips and macadamia nuts to the mixture. Mix until chocolate and nuts are evenly distributed throughout batter.
  7. Add chopped bacon pieces, then chill batter for 10-20 minutes in refrigerator.
  8. Cut batter into uniform portions, and place on cookie sheet.
  9. Place in preheated oven for 12-16 minutes based on thickness of cookies. Rotate the pan halfway through. Let cool before serving.
  1. Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
  2. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.
  1. Season ribs with salt and pepper. Place in a glass baking dish meat side down.
  2. In a small bowl whisk the oil, lime juice, tequila, shallots, garlic, jalapenos and cilantro. Season with salt and pepper to taste. Pour marinade over ribs in glass baking dish, cover with plastic wrap and refrigerate overnight. Turn over every couple of hours.
  3. Remove ribs from refrigerator and let sit until room temperature.
  4. Preheat the grill to low.
  5. Place ribs, meat side down, and slow grill, turning and basting with the marinade every 15 minutes. Cook for 2 hours or until tender. Remove from grill, cut into individual ribs.
  1. In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight.
  2. Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.
  1. Place bread slices on two ungreased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned.
  2. Meanwhile, in a large skillet, cook sausage and onion over medium heat until no longer pink; drain. Set aside. In a small bowl, whisk the eggs, onions, salt and pepper. In the same skillet, cook and stir egg mixture until set. Stir in sausage.
  3. Spread salsa over each bread slice. Top with sausage mixture; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted. Garnish with sour cream and cilantro.
  1. Preheat oven to 425º.
  2. In a small bowl combine paprika and salt. Rub liberally over the tenderloin and let stand. Heat olive oil in a skillet over medium-high heat. Place the tenderloin in the skillet and brown on all sides. Once browned, transfer to a pan sheet lined with a rack. Place in oven and cook for 10-15 minutes.
  3. Remove from the oven and let rest. Slice into ½ inch slices.
  4. To build sandwiches spread the aioli on the rolls, place sliced pork tenderloin, bacon, lettuce and sandwich pickles on rolls.
  1. Preheat oven to 375º.
  2. Cook bacon in a frying pan until crispy. Set on paper towels to absorb grease.
  3. Add shallots and paprika to the pan and season with salt and pepper to taste. Cook for about 5 minutes. Add garlic and cook for another 1-2 minutes. Finely chop and stir in the chopped mushroom stems. Season with rosemary and sauté until wilted. Add the white wine and cook until the wine has evaporated. Crumble the reserved bacon over the mushrooms. Remove from the heat and let cool.
  4. In a large bowl mix the sausage, egg, Parmesan, and bread crumbs. Add the sautéed mushrooms and mix well. If the mixture is dry add a little water to moisten. Fill mushroom caps with mixture of pork and mushrooms. Place on baking sheet. Bake until cooked through and the filling is brown and crisp on top. About 20-25 minutes.
  1. Mix chili peppers, garlic, ginger, oil, and tequila, soy sauce and lemon juice. Place pork in a deep dish. Add the marinade and place in the refrigerator for 6 or more hours.
  2. Take out the pork chunks from the marinade and insert them onto metal skewers, alternating between bell peppers, pineapples, and cherry tomatoes. Place marinade in a saucepan and bring to a boil and simmer for 8 minutes to thicken slightly. Grill kabobs for 5 minutes per side and baste with marinade frequently.
  1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce, basil and mushrooms.
  2. Place bread slices on a 15-in. x 10-in. x 1-in. baking pan; spoon 2 tablespoons of sausage mixture on each. Top each with a half slice of cheese. Bake at 350° for 20-25 minutes or until the cheese is melted.
  1. Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 in. of edges. Sprinkle with chives, onion powder, and parmesan cheese. Carefully roll up from a long side; cut into 12 slices. Place 1 in. apart in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-16 minutes or until golden brown.
  1. In a large skillet, cook sausage until no longer pink; drain. Place in a greased 13-in. x 9-in. baking dish. Layer with cheeses, shallots, chilies and jalapeno if desired. In a bowl, beat eggs, seasonings and garlic. Pour over cheese.
  2. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes; cut into 1-in. squares.
  1. In a large skillet, cook potato, onion and garlic in butter/olive oil for 2 minutes. Stir in sausage and salt. In a bowl, beat 5 eggs. Add eggs to skillet; cook and stir over medium heat until eggs are completely set. Stir in parsley. Set aside.
  2. In a small bowl, beat remaining egg. Separate wonton wrappers and brush top with beaten egg. Spoon 1 heaping teaspoon sausage mixture onto center of each wonton wrapper. Fold in half diagonally to form a triangle. In skillet, heat oil to 375°. Fry triangles, a few at a time, for 20 seconds on each side or until golden brown. Drain on paper towels. Serve with dipping sauce if desired.
  1. Cut ribs into serving-size pieces. Place in a 5-qt. slow cooker. Combine barbecue sauce, salad dressing, red wine and paprika; pour over ribs. Sprinkle with garlic. Cover and cook on low for 6-7 hours or until meat is tender.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
  1. Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning).
  2. Stir together remaining ingredients for basting sauce.
  3. Place kabobs over medium-hot coals, brushing generously with basting sauce. Grill and turn to brown evenly, brushing frequently with sauce, just until done, about 10-12 minutes.
  1. In a plastic bag or shallow bowl, toss together pork cubes with seasoning until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers*.
  2. Grill over medium-hot fire, turning occasionally, until pork is nicely browned, about 10 minutes.
  1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on).
  2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk, brown sugar and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling.
  3. (To store, refrigerate, up to 2 days.)
  4. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes.
  5. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve.
  1. Heat grill to high.
  2. Whisk together molasses, mustard, and honey in a bowl. Season with salt and pepper to taste.
  3. Place tenderloin on two skewers and brush with olive oil. Place on grill for 2-3 minutes on each side. Brush with glaze every minute as tenderloin is cooking.
  4. Remove from grill, brush with glaze.
  1. In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil pork about 4 inches from heat source for 10 minutes or until lightly browned. Serve immediately with fruit kabobs.
  1. Separate package of crescent rolls into triangles; place on waxed paper.
  2. Place cheese triangle over each dough triangle. Divide ham among the 8 dough/cheese triangles.
  3. Beginning at widest end, roll up to form a crescent. Place on baking sheet that has been coated with cooking spray.
  4. Bake at 375 degrees F for 13 to 15 minutes. Meanwhile, in small bowl, stir together mayonnaise and mustard; serve with Ham Crescents.
  1. Preheat grill to medium to high heat. Grill off ham steak on both sides (4-6 min). Once finished dice into cubes.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run under cold water. Transfer to a large bowl with ham and apples and set aside.
  3. In a small bowl, whisk together apple juice and bbq sauce. Next add in horseradish, mustard and black pepper. Pour over the ham/pasta mixture and toss to combine.
  4. Cover and refrigerate salad for 30 minutes. When ready to serve, place mixed salad greens on 4 plates and arrange ham salad on top.
  1. Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp.
  2. Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers. Yield: about 2-1/2 dozen.
  1. Wrap each potato with a piece of bacon
  2. Serve with your favorite dipping sauce, like ketchup
  1. Preheat an outdoor grill for high heat.
  2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
  3. Place on the grill, and cook until bacon is crispy.
  1. Heat oil in large pot over medium heat.
  2. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes.
  3. Mix in tomatoes with their juices, Ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil.
  4. Gradually stir in rice. Cover pot.
  5. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes.
  6. Season with salt and pepper.
  1. Dice bourbon bbq Ham Steak into small dice pieces.
  2. Combine all dry ingredients into a mixing bowl.
  3. In a separate bowl, combine the egg and milk.
  4. Add the egg and milk mix to the dry mix and combine till smooth. Then fold in the diced Ham and peppers.
  5. In a frying pan, heat up 1 inch of oil to 375 degrees.
  6. Add one spoon full of batter into the hot oil and begin to fry. Once the batter starts to brown, flip the hush puppy over to fry the other side.
  1. In a sauté pan over medium heat, melt the butter and brown shallots, onion and garlic
  2. Whisk the eggs and fold in the bread crumbs.
  3. Mix together the sausage, vegetables, cheese, and the egg and bread crumbs mixture.
  4. Form meatballs to desired size.
  5. Bake at 350 degrees F for 25 min.
  1. To make cornbread, heat oven to 450 degree F. In a large skillet over high heat, cook bacon until crisp. Drain bacon on paper towels, chop, and set aside. Reserve bacon grease.
  2. Grease an 8-inch square glass baking pan with bacon grease. Set aside. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda, and salt, and mix well.
  3. In a separate bowl, whisk together milk, cream, and eggs. Add the milk mixture to the cornmeal mixture and whisk just until blended.
  4. Place the empty pan into the oven and heat until the bacon grease just begins to smoke. Pour in the batter and bake until the top is brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
  5. In a large nonstick skillet over high heat, cook sausage until slightly brown, breaking it up with a spoon, about 3 minutes.
  6. Add onions, celery, and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.
  7. The stuffing can be baked off in a pan or stuffing into your turkey or pork loin.
  1. Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, seasonings and salt. Cook till browned, breaking up meat with spoon, approximately 10 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high heat.
  3. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute.
  4. Add cooked meat, broth, beans, hominy, chilies, cumin, lime juice and pepper.
  5. Bring chili to boil; reduce heat and simmer for an hour.
  6. When ready to serve, stir in cilantro and top with cheese. Makes 15 cups.
  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly browned.
  2. In a medium saucepan over medium heat, melt processed cheese.
  3. Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chilies peppers and green onions.
  1. On a medium to high heat, brown off the ground pork, constantly stirring. While cooking, apply the seasonings.
  2. Once the pork is cooked, drain and reserve.
  3. Preheat oven to 350 degrees F.
  4. On a sheet tray; layer the chips, olives, tomatoes, onions, jalapenos, ground pork, and top with shredded cheese. Bake the nachos for 15-20 minutes. Top with scallions.
  1. In a large mixing bowl, whisk eggs, milk, dry mustard, red pepper flakes, and salt. Add bread pieces, stirring to combine; set aside.
  2. Heat oven to 400 degrees F. In a large 10-inch ovenproof skillet, heat olive oil over medium high heat. Add potatoes and cook until golden and beginning to crisp. Add ham and cook, stirring often, for 2-3 minutes more. Push ham and potatoes to the side of the skillet; pour egg mixture into skillet, stir over heat and when the eggs begin to set up stir together, combining the ham, potatoes and eggs. Stir in cheese and place skillet in a 400 degree F oven for 10-15 minutes until cheese is melted and eggs are set.
  3. Cut into wedges to serve.
  1. In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in the onion, cheese and two-thirds of the bacon.
  2. Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
  1. In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
  2. Top with syrup and fresh whipped cream.
  1. Preheat oven to 350 degrees F. Coat inside of four 6-ounce ramekins or custard cups/ramekins with cooking spray; set aside.
  2. Combine Canadian ham, potatoes, tomato and chives in a medium bowl. Spoon mixture evenly in ramekins.
  3. Break egg into each ramekin on top of the Canadian bacon mixture. Sprinkle with pepper. Drizzle 1 teaspoon of half-and-half over each egg. Place ramekins on baking sheet.
  4. Bake in heated oven for 15-20 minutes or until egg whites are opaque and yolks have firm edges but soft in centers. Remove from oven.
  5. If desired, sprinkle each with 1 teaspoon cheese. Serve immediately.
  6. * For a Southwest twist, toss the Canadian bacon mixture with 1/2 teaspoon chili powder before spooning it into the ramekins.
  1. In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, cream, parsley, honey mustard, horseradish and scallions; mix well. Press into a greased 6-cup ring mold. Bake at 350° for 1-1/4 hours.
  2. Toward the end of the baking time, prepare scrambled eggs with remaining eggs, seasoning as desired. Remove ring from oven and drain juices; unmold onto a serving platter. Fill the center with scrambled eggs. Serve immediately.
  1. Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler.
  2. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.
  3. Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm.
  4. To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley.
  5. Asiago Cheese Sauce: In a small saucepan, melt butter over medium heat. Stir in flour, salt and pepper. Stir in half & half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.
  1. Preheat oven to 400°F.
  2. Coat a baking sheet with nonstick cooking spray. Slice each tube of polenta into 6 slices. Arrange slices on baking sheet. With a small spoon, scoop out shallow depression in each slice. Spray slices light with nonstick cooking spray. Bake for 20 minutes.
  3. In a small bowl, combine Asiago cheese, Roma tomato, pine nuts, and basil. Set aside. Stack three slices of ham and cut into quarters, keeping stacks intact. Repeat twice.
  4. To assemble, spoon some of the cheese mixture into depressions in polenta slices. Top each polenta slice with about 1/2 teaspoon of the tomato-flavored mayonnaise. Add a stack of ham slice quarters to each polenta slice. Top each with some of the remaining cheese mixture. Return the crostini to oven and heat 2-3 minutes or until cheese is slightly melted.
  1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
  2. Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
  1. Cook the sausage according to package directions. Meanwhile, in a large saucepan, combine the apples, onion, water, brown sugar, cinnamon and nutmeg. Cook over medium heat for 5-8 minutes, stirring occasionally. Add the sausage; heat through.
  1. In a large bowl, beat the milk, eggs and butter. Add flour and garlic powder, beating until well combined. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. Place a slice of ham on each crepe; roll up. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 20 minutes.
  4. Meanwhile, drain apricots, reserving syrup. Cut apricots into 1/4-in. slices; set aside. In a large saucepan, combine the sugar, cornstarch, cinnamon and salt. Add apricot nectar and reserved syrup; stir until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the butter, lemon juice and apricot slices. Serve with crepes.
  1. Preheat oven to 375 degrees. Prepare an ice-water bath; set aside. Bring a wide medium saucepan of water to a boil. Add the asparagus, and cook until bright green and just tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking; let cool completely. Drain; halve lengthwise, and set aside.
  2. Melt butter in a 12-inch ovenproof nonstick skillet over medium heat. Remove skillet from heat; add garlic and set aside. Whisk together egg yolks, flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until pale and thick; set aside.
  3. Put egg whites and a pinch of salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Fold whites into yolk mixture. Using a large rubber spatula, spread mixture evenly into reserved skillet. Bake until omelet is almost set but still soft, about 6 minutes.
  4. Sprinkle goat cheese and cilantro over half the omelet. Top with asparagus and a layer of ham. Fold plain half over filled half. Bake until cheese has melted and omelet is cooked through, about 3 minutes. Cut into 4 wedges, and serve.
  1. Heat oven to 400 degrees F. Lightly grease and flour 12 regular muffin tins. In a large bowl stir together the flour, baking powder and salt; set aside. Whisk together the egg, buttermilk and oil in a small bowl. Stir in the ham and cheese.
  2. Using a rubber spatula, stir the egg mixture into the dry ingredients just until combined. Do not over mix. Spoon into each of the prepared muffin tins approximately 3/4 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and let cool.
  3. Bacon and Cheese Muffins: Substitute 6 slices Hatfield Bacon, diced and panbroiled, for ham.
  4. Sausage and Cheese Muffins: Substitute 8 ounces Hatfield Pork Sausage, cooked, crumbled and drained, for ham.
  1. Cook red and green bell peppers and onion over medium heat in large nonstick skillet coated with nonstick cooking spray for 3-5 minutes or until tender, stirring occasionally.
  2. Beat together egg whites, eggs, milk, salt and black pepper in medium bowl until combined.
  3. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until egg mixture begins to set on bottom and around edge. Lift and fold the partially cooked egg mixture with spatula so uncooked portion flows underneath. Continue cooking and folding mixture until eggs are cooked through, but still glossy and moist. Fold in ham; continue cooking until heated through, gently folding mixture occasionally.
  4. Remove skillet from heat. To assemble, spoon mixture near the center on each tortilla. Fold bottom up over filling. Fold in side and roll to enclose mixture.
  5. To serve, top with salsa. Garnish with cilantro or chives, if desired.
  6. * To warm tortillas, place tortillas on dinner plate, slightly overlapping. Cover with damp paper towel. Microwave on HIGH about 30 seconds or until warm.
  1. In a large skillet, fry hash browns in oil until browned. Remove from heat, stir in ham, soup, sour cream, 1-1/2 cups cheddar cheese and Parmesan cheese. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 30-35 minutes.
  1. Heat the oven to 375 degrees F.
  2. Heat the oil in a 10-inch nonstick ovenproof skillet over medium high heat. Add the hash browns and cook 4-6 minutes or until the potatoes begin to brown. Add ham cubes. Season to taste with salt and pepper. Whisk the eggs, dressing and milk in a medium bowl. Pour over potatoes. Cook 4-5 minutes or until the eggs begin to set, lifting the edges and allowing the uncooked egg to flow underneath.
  3. Baked 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Cut into wedges to serve. Serve with salsa.
  4. Serves 4
  5. Tip: Sprinkle with 1/2 cup shredded Cheddar cheese when the frittata is removed from the oven. Frozen hash browns with onions and peppers are often called Potatoes O’Brien.
  1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
  2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
  3. Meanwhile, in a large skillet, saute ham, green pepper and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs, basil and parsley.
  4. Split warm biscuits in half horizontally; top with ham mixture.
  1. In a large skillet, cook sausage links until browned; drain. Combine syrup, brown sugar, cinnamon and allspice; stir into skillet. Bring to a boil; cook and stir until sausages are glazed.
  1. In a medium saucepan melt butter. Add mushrooms and saute till tender. Remove mushrooms, reserving drippings in pan. Stir flour, salt and pepper into drippings till smooth. Gradually stir in milk; cook over medium-high heat till thickened and bubbly, stirring constantly. Remove from heat; add cheese, stirring till melted. Stir in mushrooms and ham.
  2. Beat egg whites and cream of tartar at high speed of electric mixer until stiff peaks form. Using clean beaters, beat egg yolks till thickened and lemon-colored, about 5 minutes. Fold ham mixture into yolks. Pour the yolk mixture over beaten egg whites; fold gently. Spoon mixture into 6 ungreased 1 1/2-cup souffle dishes. Bake in a 300 degree oven for 45-50 minutes or till a knife inserted near center comes out clean. Serve immediately.
  1. Beat egg whites until stiff peaks form. Beat egg yolks until thick and lemon-colored; stir in Canadian-style bacon, cheese, half of the basil, and pepper. Fold yolk mixture into egg whites.
  2. In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles. Spoon egg mixture into skillet, gently smoothing surface. Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden.
  3. Bake in a 350 degree F. oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.
  4. Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced, stirring occasionally.
  5. Loosen sides of omelet with spatula. Make a shallow cut across omelet, cutting slightly off-center. Spoon filling over larger half. Tip skillet and fold the smaller portion of omelet over larger half. Slip omelet onto a warm serving platter. Serve immediately.
  1. In a nonstick skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with red pepper and scallion. Combine the egg substitute, green chilies and chili powder; pour over sausage mixture.
  2. Bake, uncovered, at 350° for 30-35 minutes or until set. Break up sausage mixture with a spoon. Place 2/3 cup of mixture down the center of each tortilla; top with salsa. Fold one end over sausage mixture, then fold two sides over.
  1. In large skillet over medium-high heat, cook and crumble sausage till lightly browned, removing fat from pan as it accumulates. Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper. Serve over hot baked biscuits, toasted English muffins or toast.
  1. In a skillet, brown sausages along with onions until no longer pink. Drain and cut into small pieces. Place American cheese slices on bottom of crust and top with sausage pieces and mushrooms. Sprinkle with cheese. In a bowl, beat eggs; add cream, nutmeg and allspice. Pour over cheese.
  2. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean.
  1. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
  2. Cook spinach according to package directions. Drain well. Remove remaining moisture by pressing spinach between layers of paper towels. Add spinach to sausage mixture; mix well.
  3. Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, cream and salt; mix well. Pour egg mixture over sausage mixture.
  4. Bake in a 375 degree oven for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving. Garnish with cherry tomatoes and watercress, if desired.
  1. Place sausage, croutons and green pepper in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs. Stir in cheese, mustard, milk, salt and paprika; pour into pan.
  2. Bake uncovered at 325° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato slices and sprinkle top with ½ cup cheddar cheese, if desired.
  1. Lightly brown ham in a small skillet over medium heat, approximately 3 minutes.
  2. In a bowl, beat eggs with 2 tablespoons water; season with salt and pepper. Toss green pepper into skillet and sauté for 1 minute. Pour eggs over green pepper; cook, scraping bottom frequently with a flexible heatproof spatula, until just set, 2 to 3 minutes.
  3. Transfer to a plate. Crumble bacon over top; sprinkle with cilantro and avocado. Serve with toast, if desired.
  4. *Choose heavy, undamaged avocados. One that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.
  1. Whisk eggs and milk together in a small mixing bowl.
  2. In a non-stick pan, sauté off sausage until completely cooked and brown.
  3. Remove grease and add in eggs.
  4. As eggs start to set, push the cooked edges toward the center, letting the uncooked portion flow underneath. Repeat until eggs are set and there is no visible liquid.
  5. Top with cheddar cheese and fold the omelet over to finish melting the cheese.
  6. Top with parsley and more cheese, if preferred.
  1. In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally); open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.
  2. *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.
  1. Preheat the oven to 400º.
  2. Combine the breadcrumbs and slivered almonds in a small mixing bowl. Dip the sliced goat cheese slices in the egg white and dip in the breadcrumb and almond mixture. Make sure you coat on all sides. Place on a plate and refrigerate for 1 hour. Place the goat cheese rounds on a lightly greased baking sheet and bake until golden brown and warm, about 5 minutes.
  3. Dressing: In a bowl combine the vinegar, shallots, garlic, salt and pepper. Let stand for 10 minutes. Whisk in mustard and slowly add the oil. Whisk until thoroughly combined.
  4. Toss the bacon and greens in a large bowl. Add the dressing and mix gently into the salad. Place salad on individual plates and top with goat cheese round.
  1. Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on both sides.* Drain on paper towels; keep warm.
  2. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 of a tomato and 3 to 4 slices cooked bacon on top.
  3. Roll from one side to the other. Cut in half.
  4. *Baked Bacon Option: Place bacon slices side by side on a rack in a shallow baking pan with sides. Bake in a 400º F. oven for 15 to 18 minutes or until crispy. Drain well on paper towels.
  5. For variety, add 2 peeled, seeded and chopped avocados or 1/2 cup chopped red and/or green bell pepper.
  1. Heat grill to medium-high. In a medium bowl, place pork, cheddar cheese, garlic, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).
  2. Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
  3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
  4. Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.
  1. Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
  2. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
  1. Heat oil in large skillet over medium-high heat and brown chops about 1 minute on each side.
  2. Add remaining ingredients to pan, stirring to blend.
  3. Cover and simmer for 5-8 minutes until internal temperature on a thermometer reads 160 degrees F.
  1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
  2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.
  1. In a skillet or microwave, cook bacon until crisp. Drain on paper towels. In a salad bowl, combine the greens, tomato, pepper, cucumber and cheese. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with bacon and croutons.
  1. Coarsely crumble bacon & set aside.
  2. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning.
  3. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.
  1. Combine egg, steak sauce and garlic powder in a shallow dish.
  2. Place crushed crackers in another shallow dish.
  3. Cut tenderloin crosswise into 1/2-inch-thick slices. Pound or flatten slices with the heal of your hand to 1/4-inch thickness.
  4. Dip each slice first into egg mixture, then cracker crumbs, turning to coat.
  5. Heat one tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4 to 5 minutes per side or until browned. Repeat with remaining oil and pork slices (or use 2 skillets at one time).
  1. Prepare and cut meat.
  2. In large bowl, gently toss all ingredients with dressing.
  3. Serve on shallow salad bowls or dinner plates.
  4. ** If mangos are hard to find, use 2 8-ounce cans mandarin orange segments, drained. Or 1 26-ounce jar of mango slices, drained.
  1. In a large saucepan, cover and cook cauliflower and celery in broth until vegetables are almost tender. Do not drain. Set aside.
  2. In a bowl, combine cornstarch and water until smooth. Gradually stir in the cream, soup and pepper until blended. Stir into cauliflower mixture with ham. Cook over low heat until heated through. Just before serving, stir in cheese and cumin. Garnish with parsley.
  1. In a skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender; drain on paper towels.
  2. Prepare roll mix according to package directions. Turn the dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Divide dough into 18 pieces. On a floured surface, roll out each piece into a 5-in. circle. Spread each with honey mustard and top with 1 tablespoon of bacon filling and a 1/2 slice of american cheese. Fold dough around filling, shaping each piece into a small loaf; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap coated with cooking spray. Let rise in a warm place for 20-30 minutes.
  4. Brush egg over buns. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Refrigerate leftovers.
  1. In a large bowl, combine flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
  2. Turn onto a well-floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a skillet, cook sausage until no longer pink; drain and cool. Stir in mozzarella and cheddar cheeses, 2 eggs and basil; set aside.
  4. Punch dough down; divide in half. Roll one portion into a 15-in. x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.
  5. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
  6. Bake at 375° for 20-25 minutes or until golden brown. Slice. Serve warm.
  1. Combine mayonnaise and mustard in a medium bowl.
  2. Fold in eggs, avocado, tomato, blue cheese and bacon until combined.
  3. Set aside.
  4. Layer each ham slice with some of the lettuce.
  5. Place a heaping tablespoon of the egg mixture at one end of each slice.
  6. Starting at the end with the filling, roll up each ham slice. Secure with a tooth pick.
  1. Pound pork to 1/4-inch thickness.
  2. Blend well the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides.
  3. In large skillet heat olive oil. Cook pork over medium heat for 4 minutes.
  4. Turn over and add pepper strips to skillet. Cook 4 more minutes or until pork is nicely browned and just slightly pink in the center.
  5. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.
  1. Rub pork chops on both sides with taco seasoning.
  2. Heat non-stick skillet over medium-high heat. Brush skillet with oil. Add pork chops and cook for 7-8 minutes, turning once, until internal temperature on a thermometer reads 160 degrees F. Top with salsa, if desired, and serve.
  1. Heat oven to 400 degrees F.
  2. In large non-stick skillet, cook ground pork with taco seasoning mix over medium heat for approximately 10 minutes or until pork is crumbly and no longer pink.
  3. Prepare pizza crust according to package directions. Spread crust evenly on greased 12-inch pizza pan and top evenly with salsa.
  4. Sprinkle on taco meat, cheese, and tortilla chips.
  5. Bake in 400 degrees F oven for 18-22 minutes or until crust is golden brown.
  6. Remove from oven, top with shredded lettuce and olives.
  1. Combine chicken broth, water, rice wine vinegar, soy sauce, garlic, gingerroot and black pepper in large saucepan. Bring to boil.
  2. Separate the wonton strips. Stir in corn, snow peas, carrot, mushrooms, onions and wonton strips. Return to a boil; reduce heat. Cover and simmer about 3 minutes or until vegetables are crisp-tender. Stir in pork and heat through.
  1. Heat oven to 450 degrees F.
  2. Toss together pork strips and Caesar dressing; place strips in a shallow pan and roast until pork is crisp and lightly browned, about 10-12 minutes.
  3. Open each pita half to form a pocket; fill with some pork, top with a tablespoon of cucumber dressing and some onion.
  1. In a large deep skillet heat oil over medium-high heat; add peppers, onions and sauté, stirring frequently, until very soft, about 10-15 minutes. Add cooking wine, vinegar and sugar, reduce heat to low and simmer, stirring occasionally, until almost all of the liquid has evaporated, about 10 minutes. The peppers and onions should be slightly caramelized. Stir in thyme, salt and pepper. Remove from heat and cool. Keep chilled until ready to serve.
  2. Preheat grill at medium-hot setting. Grill bratwurst directly over fire, turning, until evenly browned, about 8-10 minutes. Cook to 160 F. Remove from grill and serve with marmalade.
  1. Prepare a medium fire in a charcoal grill or preheat a gas grill on medium. In a medium bowl, toss potatoes with olive oil until well coated.
  2. Arrange potatoes around cool outer edges of grill or place on upper rack if grill is so equipped. Cover and grill potatoes until tender when pierced with a knife, about 20 minutes.
  3. While potatoes are grilling, put green onions and bacon in a large bowl, and make dressing. Combine olive oil, vinegar, garlic, parsley, salt, sugar and pepper in a small bowl. Set aside.
  4. When potatoes are tender, transfer to a cutting board and cool for 5 minutes. Cut potatoes in half and add to bacon and onions in the bowl. Stir dressing to combine and pour over potatoes. Gently toss to thoroughly combine. Serve immediately. (The potato salad can be made up to 2 hours prior to serving. Cover and set aside at room temperature.)
  1. Spread 1 tablespoon pesto on each slice of bread.
  2. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread.
  3. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.
  1. In a medium sized skillet over medium heat, saute green pepper and garlic in oil until pepper is crisp-tender. Toss with dried onion. Remove green pepper, reserving oil mixture.
  2. Layer ham, tomatoes and green pepper on bottom half of french bread. Drizzle oil mixture over top, sprinkle with oregano; top with cheese slices. Cover with top of bread. Wrap loaf in foil; bake at 350°F. for 25 minutes. Remove from foil; slice to serve.
  1. In large bowl, blend cream cheese spread and dressing. Add ham, apple, grapes, onion and green pepper; gently stir until coated. Set aside.
  2. Line a large baking sheet with heavy foil. Lightly coat with nonstick cooking spray. Unroll both cans of crescent rolls and separate. On prepared baking sheet arrange triangles overlapping with shortest side of each roll toward center leaving 5-inch circle open in center. Points of crescent dough may hang over edge of baking sheet. Press overlapping dough to flatten and close center circle to 4-inches.
  3. Spoon mixture evenly over widest part of dough. Pull points of dough over filling and tuck dough under dough in center to form ring. (Some filling will be visible.) Brush dough evenly with beaten egg and sprinkle with almonds. Bake in preheated oven at 375 degrees F. for 25-30 minutes or until golden and pastry in inner circle is baked. (If necessary, loosely cover outer edge of pastry with foil during the last 10 minutes of baking to prevent over-browning.) Remove from oven and cool on baking sheet for 5 minutes. Using large spatula, carefully slide onto large serving platter.*
  4. *If desired, use foil to lift and transfer pastry ring to serving platter. Cut foil in center of ring and underneath pastry ring; pull foil pieces to remove.
  1. Preheat oven to 375 degrees. Spread half the bread slices with honey mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
  2. Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.
  1. In medium saucepan combine oil, peanut butter, lime juice, soy sauce, ginger, garlic and sugar. Over low heat stir to dissolve sugar and heat through.
  2. In large bowl toss together cucumber, onion, romaine or endive, and watercress. Line plates with radicchio, top with tossed vegetables, ham and orange sections. Drizzle with dressing. Sprinkle with roasted peanuts, if desired.
  1. On focaccia bread, drape 6 oz. Hatfield Deli Roast Pork and 3 oz. provolone cheese slices. Arrange thinly sliced yellow or red tomato and top with a second piece of focaccia bread spread with pesto.
  1. On onion dill panné, sliced lengthwise, drape ham slices, hard or cooked salami slices and provolone cheese slices. Top with thinly sliced green pepper, red onion, zucchini, tomato and fresh basil leaves. Drizzle with red wine vinaigrette.
  1. Combine crumbs and cheese in shallow bowl.
  2. Dip chops in egg and coat with crumb mixture.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add chops. Reduce heat to medium and cook for 8-10 minutes, turning once, until internal temperature on a thermometer reads 160 degrees F.
  1. In a deep saucepan, brown the pork in a little olive oil; add all ingredients except spinach; bring to a boil, lower heat and simmer for 15 minutes; stir in torn spinach and cook for 2 minutes more. Top servings with grated Parmesan cheese.
  1. Pat pork chops dry with paper toweling; stir together remaining ingredients in small bowl and rub chops on both sides with seasoning mixture.
  2. Grill chops over medium-hot coals, turning once, about 10-12 minutes, until internal temperature on a thermometer reads 160 degrees F.
  1. In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.
  1. In large heavy skillet brown pork in oil over medium-high heat until browned, about 3-4 minutes.
  2. Stir in onion, carrots, mushrooms, tomato sauce, wine, thyme, oregano, cinnamon, salt and raisins; bring to a boil, cover and simmer for 15-20 minutes, until pork and vegetables are tender.
  1. Cut pork into 1/2-inch cubes. Set aside.
  2. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender.
  3. Cook fettuccine according to package directions. Rinse well with hot water.
  4. In a large bowl combine pork, carrots, fettuccine and onion.
  5. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well.
  6. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours.
  7. Toss again before serving.
  1. Preheat oven to 350 degrees F.
  2. Coat pork roast with the soup mix, place in a shallow pan and roast for 25 minutes, until internal temperature on a thermometer reads 150 degrees F.
  3. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.
  4. Scrape any pan drippings into a microwave-safe measuring cup; add water to measure 1/3 cup.
  5. Cover and microcook on HIGH for 20-30 seconds, until boiling.
  6. Place mushrooms in microwave-safe container, top with butter and cover with plastic wrap. Microcook on HIGH for 45-60 seconds until mushrooms are tender.
  7. Slice roast and place in rolls; spoon over mushrooms and some of the pan juices. Serve immediately.
  1. Heat oil in a frying pan and fry pork until slightly golden. Remove pork and soak oil using paper towels.
  2. Add apple, onion and garlic to the frying pan and cook until glazed for 3 minutes. Once they are ready, soak on paper towels.
  3. In a bowl, combine pork and vegetables, add cilantro with 4 tablespoons of chipotle sauce so that it does not dry out.
  4. Heat tortillas on a flat griddle and place on cutting board.
  5. Fill each tortilla with one tablespoon of cooked pork until the tortilla is half full. Fold both ends and continue rolling the tortilla.
  6. Once the burritos are ready, they can be reheated before serving with chipotle sauce on the side.
  1. On a work surface, sprinkle garlic with salt. Using the flat side of a chef's knife, draw the blade across the garlic mixture, repeating until a paste forms. In a small bowl, combine with 1/4 teaspoon pepper and the oil. Rub all over pork.
  2. Heat grill to high; oil grates. Place pork on hottest part of grill; cover. Cook 10 to 20 minutes, turning occasionally, until an instant-read thermometer inserted in thickest part registers 155 degrees. Let rest 5 minutes; thinly slice across the grain.
  3. Meanwhile, place onion slices and green pepper on cooler part of grill; cover. Cook, turning once, until soft and beginning to brown, about 10 minutes. Remove from heat, further slice onions and peppers and place in pan over heat.
  4. Spread 1 tablespoon mustard on each tortilla, leaving a 1/2-inch border. Dividing evenly, layer half of each tortilla with ham, pork, onion, green pepper and cheese. Fold tortillas; press to close.
  1. Spread bread with butter. Top with lettuce leaves. Arrange orange slices on 5 lettuce-topped bread slices. Top orange with pimiento pieces, then roast pork. Combine sour cream, onion, garlic salt, and Tabasco. Spoon about 2 tablespoons sour cream sauce atop each slice. Top with remaining lettuce and bread slices.
  1. Stir together cooked pork and Mexican seasoning. Heat oil in large skillet over medium-high heat. Add pork to skillet and sauté for about 2 minutes to brown.
  2. Lay tostadas onto plates and spread each with 1/4 cup of beans. Top each with 1/2 cup of shredded pork. Toss together vegetables and mound a generous 1/2 cup on each tostada. Sprinkle all with cheese and cilantro.
  3. Serve with lime wedges and hot sauce, if desired.
  4. *Cook 2-inch pork loin chunks in boiling water for 1 1/2 hours or until tender and easy to shred when cooled.
  1. With greased fingers, pat dough onto an ungreased 12-in. pizza pan. Prick dough thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned.
  2. Meanwhile, in a large skillet, cook the sausage, onion, mushrooms and red pepper over medium heat until sausage is no longer pink; drain.
  3. Spread pizza sauce over crust. Top with sausage mixture; sprinkle with cheese. Bake at 400° for 12-15 minutes or until golden brown. Or wrap pizza and freeze for up to 2 months.
  4. To use frozen pizza: Unwrap and place on a pizza pan; thaw in the refrigerator. Bake at 400° for 18-22 minutes or until golden brown.
  1. In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well.
  4. Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal.
  5. Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic powder. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce.
  1. Crumble sausage into a large saucepan; brown over medium heat. Drain. Add the soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until melted. Top with bacon and serve.
  1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables and barley are tender. Remove from heat and stir in cream. Sprinkle with parmesan cheese before serving.
  1. In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm.
  2. In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat.
  3. In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately. Garnish with fresh cilantro.
  1. Preheat oven to 350º.
  2. Roll out pizza dough into a 12-inch circle. Form a small ridge around the pizza by pinching the edges inward. Lightly dust pizza stone with cornmeal and place pizza dough on the stone.
  3. In a bowl stir together the tomato sauce and sour cream. Spread the sauce evenly over the pizza crust. Sprinkle the bacon and two cheeses over the pizza. Place the scallops evenly over the pizza. Bake for 15-20 minutes or until the cheese bubbles and the scallops are lightly browned.
  1. Cut filet in two pieces; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic. Cover and cook on low for 4 hours or until meat is tender.
  2. Remove meat; skim fat from cooking juices. Shred meat with a fork and return to the slow cooker. Combine maple syrup, barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.
  1. In deep saucepan, brown pork with onion; stir in remaining ingredients, bring to a boil, lower heat, cover and simmer 10-15 minutes.
  1. Cut pork chops into small, bite-sized pieces. In a bowl, mix together corn starch, oil, cumin and 1 teaspoon black pepper until smooth, like a runny paste. Add pork to mixture and set aside to marinate for 30 minutes.
  2. While pork marinates, wash cilantro and pluck whole leaves from stems, about 3/4 cup worth. Place whole cilantro leaves in a bowl. Thinly slice 1 red onion and add to cilantro, creating a salad. (You can adjust cilantro/red onion ratio to taste.) Add a dash of black pepper, one tablespoon of vinegar and one tablespoon of olive oil, toss to coat and set aside.
  3. After pork has marinated, cook it in batches. Add a teaspoon of olive oil to a non-stick sauté pan and place over medium-high heat. When oil comes to temperature, cook half the pork pieces (without removing the marinade). Cook until the outside of the pork pieces are brown and a crust has formed and the inside is cooked through, about 5 minutes per side. If needed, add more oil to the pan, and then cook the second half of the marinated pork. Once finished, sprinkle cooked pork with salt to taste.
  4. To assemble tacos warm tortillas according to directions on the package. Take one tortilla and smear a teaspoon of sour cream down the middle. Top with 7-8 chunks of pork. Atop pork, place a spoonful of salsa, then top with cilantro red onion salad, a teaspoon of corn kernels and pinch of cheese. Fold over to enjoy!
  1. In large saucepan, brown sausage with onion, stir in cumin and chili powder; stir. Stir in remaining ingredients; bring to a boil, cover and simmer for 15-20 minutes, until heated through and flavors are blended. Alternatively, create a simple crockpot recipe. Just add browned sausage and remaining ingredients to a crock pot and heat on high for 3-4 hours or low for 7-8 hours.
  1. In a large saucepan or small stockpot over medium heat, cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
  2. Add the onion to the bacon fat and cook, stirring occasionally, for 2 minutes. Increase the heat to medium-high, add the pork, and cook, stirring occasionally, until the onions are crisp-tender, 6 to 8 minutes. Stir in the chili powder and paprika. Stir in the tomatoes (with their juices) and water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork is tender, 35 to 45 minutes.
  3. Stir in the beans and about 2/3 of the bacon and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste. Serve the chili garnished with the remaining bacon and the sour cream and scallions, if using.
  1. In a medium bowl, place brats evenly in the bottom of the bowl and pour light beer over. Cover and refrigerate overnight.
  2. To make relish, saute onions in butter in a large skillet over medium heat until caramelized, about 15 minutes.
  3. Stir in the dark beer, brown sugar, mustards and cayenne.
  4. On a hot grill, grill the marinated brats until well marked and cooked through, or until plumped and no longer pink. Keep them in the hot relish mixture in the oven until they are all grilled and you are ready to serve.
  5. Slice the hot baguettes in half, not cutting all the way through so that the halves stay connected. Cut baguettes into 6 inch lengths. Lay brad in baguette, slicing brad lengthwise, piling each one generously with hot onion relish. Serve immediately.

Corn Dog Batter

  1. Place all dry ingredients into a large mixing bowl and mix thoroughly. Add all of the other ingredients and mix until smooth. Mixture should look like a thick corn bread batter. You may need to adjust consistency with a touch more buttermilk.
  1. Bring a pot of water to a boil. Reduce heat to low, place frank in water and cook 5 minutes or until done. Remove frank and set aside.
  2. (Optional) Carefully place a steamer basket into the pot and steam the frank bun 2 minutes or until warm.
  3. Place frank in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, hot peppers, and celery salt. The tomatoes should be nestled between the frank and the top of the bun. Place the pickle between the frank and the bottom of the bun.
  1. Heat gas or charcoal grill. Cut lengthwise slit in each frank, cutting almost but not quite to other side. Cut each cheese slice into 4 strips; insert strips into openings in franks.
  2. Wrap each frank with slice of bacon; secure with toothpicks.
  3. Place franks on grill over medium heat. Cook about 10 minutes, turning often, until bacon is cooked. Add buns to grill, cut side down, for last 1 to 2 minutes or until toasted.
  4. Place franks in toasted buns. Serve immediately.
  1. Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.) Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs, remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour.
  2. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.
  1. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
  2. Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 7 to 9 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
  3. * Or use a reduced-fat Italian dressing
  1. In a large saucepan, simmer sauerkraut with applesauce and apple juice for 20 minutes.
  2. In a large deep skillet, heat butter over medium heat; add onions and sauté, stirring frequently, until very soft, about 10 minutes. Add brown sugar, and cook for 5 more minutes. The onions should be caramelized. Add apple pieces and sauté for 5 more minutes until apples are just tender. Add to sauerkraut along with cinnamon, salt and pepper. Keep warm until ready to serve.
  3. Prepare a medium-hot fire in grill. Grill bratwurst directly over fire, turning, until evenly browned, about 5-7 minutes, or until internal temperature reaches 160 degrees F.
  4. Remove bratwurst from grill and serve with sauerkraut.
  1. Trim fat from pork. Cut pork into 1/2-inch-thick slices.
  2. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
  1. Heat oven to 425 degrees F. Using a sharp knife, form a “pocket” in each tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of each tenderloin. Place tenderloins in shallow roasting pan. In small bowl stir together apple juice, applesauce, peanuts, fennel, salt and pepper. Spoon mixture into pocket in each tenderloin. Secure stuffed pockets with toothpicks. Roast for 20 minutes; remove from oven and let stand 5 minutes before slicing to serve with red cabbage slaw, mashed potatoes and crusty French rolls.
  1. Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)
  2. For the glaze, in a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly.
  3. Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze.
  1. Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160 degrees F., brushing with mustard mixture in the last few minutes.
  1. Place pork tenderloins in resealable plastic bag; set aside.
  2. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
  3. Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.
  4. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes.
  5. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.
  1. Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes until internal temperature on a thermometer reads 160 degrees F.
  1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
  2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
  3. Using a fork, mash the potatoes in the pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the onion and any onion juice, chives, 2 cups cheese, half the bacon, salt, and pepper. Stir until well combined.
  4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
  1. Pat the chops dry with paper towels. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick; serve chops with rice pilaf and a fresh garden salad.
  1. Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork medallions secure with wooden pick. Repeat with remaining pork medallions and bacon. Spray lightly with cooking spray. Broil or grill per directions below. Remove wooden pick.
  1. Cut 4 1-inch chops from filet. Wrap and freeze or refrigerate remainder of filet for future use.
  2. Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.
  3. Spicy Mango-Basil Relish: In a small bowl stir together chopped mango, lime juice, chopped fresh basil and cayenne pepper.
  1. Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.)
  1. Score ham by making diagonal cuts in a diamond pattern. Place ham on rack in shallow roasting pan. Bake in preheated oven at 325 degrees F. for 1 hour, 30 minutes to 1 hour, 45 minutes or until meat thermometer registers 140 degrees F.
  2. Meanwhile combine remaining ingredients in medium saucepan. Bring to boil; reduce heat. Cook and stir for 2 minute longer. Remove from heat.
  3. Brush ham with sauce every 15 minutes during last 30 minutes of baking.
  4. Remove to serving platter and tent with foil. Let stand 15 minutes. Brush with sauce. Carve and serve with remaining sauce.
  5. If desired, garnish with green onion flowers, wedges of fresh plums and unpeeled pineapple.
  1. Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 7 to 9 minutes, turning once until internal temperature on a thermometer reads 160 degrees.
  1. Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add non-alcoholic beer; bring to a boil. Reduce heat, cover and simmer 5-6 minutes. Season with salt and pepper.
  1. Preheat oven to 325º.
  2. Mix the dry rub ingredients in small bowl. Rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
  3. Combine apple juice, apple cider vinegar, Worcestershire and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the Dutch oven and cover the pork with aluminum foil and then place lid back on oven. Roast for 4 hours or until pork is tender. Brush the roast with cooking liquid every hour.
  4. Remove from oven and let stand until cool enough to shred. Shred the pork with a fork or tongs into bite size pieces.
  5. Serve on hamburger buns topped with BBQ sauce.
  1. Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours.
  2. Top individual bowls with sour cream and Cheddar cheese.
  1. In small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over medium-hot fire for 7-9 minutes, turning once. Top each chop with a tablespoon of molasses butter.
  1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
  2. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. If you want to add some heat to this dish, add a dash of cayenne pepper.
  3. Add pork strips; shake until pork is coated with spice mixture.
  4. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minute or until cooked through.
  5. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions.
  6. Serve with noodles or rice.
  1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest for about 10 minutes before slicing to serve.
  1. Preheat oven to 350º.
  2. Heat oil in a skillet over medium heat. Cook pork loin about 6 minutes per side. Then place in oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
  3. Combine the dried cranberries, red wine, juice from oranges and sugar in a medium saucepan over medium heat. Bring to a simmer then reduce heat to low and reduce liquid by half.
  4. Slice loin and drizzle with glaze.
  1. Preheat oven to 350 degrees F.
  2. Cook bacon until crispy. Remove to plate lined with a paper towel to absorb excess grease. In a heavy braising pot, add the left over grease from the bacon and add the spareribs browning well on both sides. Remove ribs once browned, place on a baking sheet and bake for 1½ hours or until tender.
  3. While ribs are baking add the sausage to the pot and brown. Add the peppers, red onion, and garlic. Cook until the onions are translucent. Add white wine vinegar and deglaze the pan. Simmer and add tomatoes. Bring back to a simmer and add the cooked ribs, parsley, basil, paprika, salt and pepper. Reduce heat to low and cover for 1 1/2 hours. Serve over pasta. Sprinkle with crisp bacon and Parmesan cheese.
  1. Place pork in large, resealable plastic bag. Add 1 cup orange juice, 1/2 cup lime juice, and the vinegar; close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for 30 minutes, turning bag occasionally.
  2. Meanwhile, in small mixing bowl add and combine all dry spices.
  3. Lightly oil cold grill rack; preheat gas grill to medium-high. Remove pork from marinade; discard marinade in bag. Sprinkle and rub both sides of chops with spice mixture.
  4. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 160 degrees F., turning chops over halfway during grilling. Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minutes.
  5. Meanwhile, in a medium sauté pan, over medium heat, heat olive oil, add onions and sauté for 2 minutes; then add garlic, continue to cook about 1 minute more or until garlic begins to brown. Remove sauté pan from heat. Add remaining 1/4 cup orange juice, 1/4 cup lime juice, and the white wine. Bring to boil; reduce heat. Simmer, uncovered, until liquid is reduce to half of the amount.
  6. To serve, pour sauce over chops. Garnish with watercress, tomato and avocado.
  1. Combine seasonings, mix well. Coat chops with seasoning mixture. Grill directly over medium-high heat 7-8 minutes, turning once.
  1. Prepare covered grill with banked coals. Combine all seasonings and rub well over all surfaces of roast. Place roast over drip pan, cover grill. Grill pork for about 1 1/2 hours, until thermometer inserted in center reads 150-155 degrees F. Remove from grill; let rest 10 minutes before slicing.
  1. Heat skillet over medium-high heat. Sauté chops, 5-6 minutes, turning occasionally, until internal temperature on a thermometer reads 160 degrees F. Remove; keep warm.
  2. In a small bowl, combine brown sugar, salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
  1. Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
  2. Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
  1. Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
  2. *If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.
  1. Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
  2. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, until internal temperature on a thermometer reads 160 degrees F. Serve chops immediately.
  3. * To rehydrate, cover chile with hot water for 10 minutes, let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.
  4. ** Always wear rubber gloves when handling hot chiles.
  1. Arrange chops in 9 inch baking dish. Combine all marinade ingredients (less butter) thoroughly in a mixing bowl and pour marinade over pork, cover and refrigerate for at least 2 hours (preferably 6 to 8 hours), turning chops once or twice.
  2. Remove chops from the marinade and strain marinade into saucepan. Boil about 5 minutes until thick and syrupy, then whisk in butter. Salt and pepper to taste.
  3. Grill 3 to 4 minutes per side until desired doneness, transfer to plates and spoon on cider glaze.
  1. Heat the oven to 350 degrees F.
  2. Place the cabbage, onion and apple in the bottom of a 4-quart casserole or Dutch oven. Season to taste with salt and pepper.
  3. Heat a couple tablespoons of olive oil in a sauté pan over medium-high heat. Add pork ribs and cook until browned, about 6 to 8 minutes, turning to brown each side. Remove pork and place over cabbage. Pour off fat.
  4. Combine vinegar and brown sugar in a small bowl. Add to pan, stirring to remove browned bits from bottom of pan. Pour over ribs and cabbage.
  5. Cover and bake 1 1/2 to 2 hours or until the internal temperature reaches 155 degrees F., pork is tender and cabbage is cooked.
  1. Combine all ingredients except pork chops.
  2. Place chops in a shallow dish and pour marinade over; let marinate 30 minutes.
  3. Prepare medium-hot coals in grill bed.
  4. Remove pork from marinade, discarding marinade, and grill* chops for 7-8 minutes, turning once until internal temperature on a thermometer reads 160 degrees F.
  5. *Or broil chops 3-4 inches from heat source 7-8 minutes, turning once until internal temperature on a thermometer reads 160 degrees F.
  1. In large skillet, brown pork; stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes.
  2. Stir in vegetables; cook for 10-15 minutes longer, until vegetables are tender.
  1. In blender container, or food processor, place peaches, chili sauce, sugar, vinegar, steak sauce, oil, cumin, salt and pepper; blend until smooth. Pour into a medium saucepan, stir in jalapeno and heat through, stirring, over low heat. Prepare a banked medium-hot fire in kettle-style grill. Grill ribs over indirect heat for 2 hours, brushing with peach sauce several times during last 30 minutes of grilling. Bring remaining sauce to a boil, boil 2 minutes and serve on side with ribs.
  1. Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes.
  2. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
  3. Add potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.
  4. Fold in cilantro and sprinkle with cheese. Serve immediately.
  1. Season chops with pepper to taste. Grill over medium-hot coals until just done, about 12-15 minutes until internal temperature on a thermometer reads 160 degrees F. Serve with Savory Steak Butter.
  2. Savory Steak Butter: In a small bowl, beat together butter, steak sauce, Worcestershire sauce, seasoned salt, liquid smoke, garlic and hot pepper sauce. Cover and refrigerate.
  1. Cut tenderloin into 12 slices; flatten to 1/4-in. thickness. In a large skillet, brown pork on both sides over medium heat in oil. Add 1/4 cup of chicken broth; reduce heat. Cover and simmer for 5-10 minutes or until meat is no longer pink. Remove meat to a serving dish and keep warm.
  2. In the same skillet, add the cranberries, mustard and remaining broth. Combine orange juice concentrate and cornstarch until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallots in butter until tender. Add garlic; cook 1 minute longer. Add the ham, mushrooms if desired, oregano, basil, parsley and pepper flakes. Cook and stir for 4-5 minutes or until mushrooms are tender.
  2. Stir in spaghetti sauce. Bring to a boil; cook for 2 minutes. Remove from the heat; stir in cream, pepper and salt. Drain fettuccine; toss with ham mixture.
  1. Preheat oven to 425 degrees F.
  2. Season tenderloin on all sides with 1 1/2 teaspoons Chinese five-spice powder, salt, and pepper. Place tenderloin in shallow pan and roast for about 20 minutes, or until internal temperature reaches 155 degrees F. Remove pork from oven and let rest 5 minutes.
  3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
  4. While pork is resting, in a large bowl, whisk together vinegar, oil, and remaining 1/2 teaspoon Chinese five-spice powder. Add salad greens, apple, and onion and toss. Season with salt and pepper to taste if desired. Arrange salad on plates or a platter
  5. Cut pork into thin slices. Arrange on top of salads and serve.
  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Brown chops about 2-3 minutes on each side; remove from pan and reserve.
  3. Add all remaining ingredients to skillet, stir to blend, bring a boil.
  4. Return chops to skillet, cover and reduce heat to a simmer. Cook for 5-6 minutes, until internal temperature on a thermometer reads 160 degrees F.
  1. Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
  2. Remove tenderloins from marinade; discarding marinade. Grill tenderloins over medium-hot coals, turning occasionally, for 15-20 minutes, until thermometer inserted reads 160 degrees F. Slice to serve.
  1. For sauce, combine orange juice, soy sauce, cornstarch, ginger and garlic powder in a small bowl. Set aside.
  2. Add broccoli and frozen peppers to skillet. Cook and stir about 3 minutes or until vegetables are just tender.
  3. Remove vegetables from skillet. Add ham to skillet; cook and stir about 1 minute or until heated through; push ham to edges of skillet.
  4. Stir sauce; add to center of skillet. Cook and stir until thickened.
  5. Return vegetables to skillet. Cook and stir about 1 minute more or until heated through. Sprinkle with sesame seeds.
  1. Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).
  2. Meanwhile, for glaze, in a small bowl combine 2 tablespoons honey, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.
  3. To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey and 1/2 teaspoon cardamom. Simmer, uncovered, for 5 minutes. Stir in toasted almonds. Slice ham; serve with onion mixture.
  1. Heat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
  2. In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
  1. In small bowl combine all marinade ingredients. Stir thoroughly to blend. Use immediately or cover and refrigerate up to 1 week. Makes about 3/4 cup.
  2. Place tenderloins in a 1-gallon, resealable plastic bag or shallow baking pan. Coat all sides of pork with marinade. Seal bag or cover pan. Refrigerate and marinate 2 to 4 hours. Turn bag or pork occasionally to coat all sides. Remove from refrigerator 30 minutes prior to grilling.
  3. Prepare a medium fire in a charcoal grill or preheat a gas or electric grill on medium.
  4. Brush the grill grate with vegetable oil. Place pork directly over medium fire. Cover grill and cook pork for about 6 minutes. Turn and cover again.
  5. Cook another 8 to 10 minutes, or until meat is slightly pink in the center, or an instant-read thermometer registers 160 degrees F. when inserted into the tenderloin’s thickest part. Remove tenderloins, tent with foil and set aside to rest for 5 minutes.
  6. Cut the pork into 1-inch-thick slices, arrange on a plate and serve immediately.
  1. Preheat oven to 400º.
  2. In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 2 tablespoons of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
  3. While the vegetables are roasting add the remaining olive oil to a Dutch oven and bring to medium-high heat. Brown the pork in batches. Once browned, add all the pork and vegetables back to the pan and add the chicken stock. Cover and place in the oven. Cook for about 1 ½ hours until pork is tender.
  4. While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper.
  1. Reserve 1 cup of salsa; mix with honey. Brush the honey salsa mixture over the pork chops.
  2. Heat oil in large skillet over medium heat. Sauté pork for about 10 minutes, turning once until internal temperature on a thermometer reads 160 degrees F.
  3. Transfer pork chops to a plate; cover to keep warm. Add reserved salsa to skillet and stir over medium heat until salsa is warmed; serve with pork.
  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
  2. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet.
  3. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
  4. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute.
  5. Return all to skillet; cook, stirring gently, for 1 minute.
  6. Transfer to shallow pasta serving bowl; sprinkle with cheese.
  7. Serve immediately with a side of garlic bread.
  8. *TIP- To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
  1. Caramelize onions by cooking them in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally. Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons honey, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Simmer, uncovered, for 5 minutes. Stir in roasted almonds. Prepare Ham Steaks according to package instructions and serve topped with cherry-onion relish.
  1. In medium microwave-safe bowl, stir together all ingredients except cilantro. Microwave on HIGH (100%) for 4 minutes, stirring every minute. Stir in cilantro; microwave on HIGH for 1 minute. Serve with any variety of Hatfield Hardwood Smoked Ham Steaks, Boneless Hams or Spiral-Sliced Ham. Makes about 1 1/2 cups chutney.
  1. Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minute on each side. Remove from skillet and cover loosely with foil.
  2. Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
  3. Place pork on top of rice; cover. Simmer 6-7 minutes until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
  4. *Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed
  1. Preheat oven to 325 degrees F
  2. Place pears (fresh and canned) and ½ cup pear juice (from canned pears) into a medium saucepan. Put the rest of the pear juice aside
  3. Cover and cook about 5 minutes on med high heat to soften pears
  4. Remove cover, stir in brown sugar, granulated sugar, allspice, vanilla and cloves
  5. Stir until thickened, remove from heat
  6. Place Hatfield Ham in baking dish with reserved pear juice
  7. Pour or brush glaze over top of ham, reserving enough to baste
  8. Cover ham with tin foil and place in oven
  9. Baste with glaze every ½ hour for approximately two hours
  1. Slice 4 chops from filet, each about 1 1/4 inch thick. Wrap and freeze or refrigerate remainder of filet for future use.
  2. Slice each chop almost all the way through and lay open to butterfly them. Brush chops with lemon juice. Combine remaining ingredients; mix well. Rub herb mixture on both sides of chops. Grill or broil for 7-8 minutes, turning occasionally. Garnish with fresh herbs, if desired.
  1. Brush chops with lemon juice. In a small bowl combine oil, herbs and pepper; mix well. Rub herb mixture on both sides of chops. Arrange in a baking dish; cover and refrigerate 4 hours or overnight. Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes, turning once. Garnish with fresh herbs, if desired.
  1. Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F.
  2. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.
  3. Stir together honey and sage. Brush honey mixture onto roast after removing from oven.
  1. Combine marinade ingredients and pour over chops in self-sealing plastic bag and seal bag. Refrigerate 4-24 hours.
  2. Prepare covered grill with medium-hot coals. Remove chops from marinade (discard marinade). Grill chops over direct heat 7-9 minutes, turning one time.
  1. Mix first four ingredients in a bowl; stir well and set aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of the eight 10-inch skewers. Brush kabobs with honey mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally.
  1. Preheat oven to 450°F.
  2. Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over to coat. Let marinate 2 hours, or overnight in refrigerator. Remove pork from marinade.
  3. Mix together honey and brown sugar in a shallow plate. Place sesame seed on a separate shallow plate. Roll pork in honey mixture, coating well; then roll in sesame seed. Roast in a shallow pan at 450°F. for 20-30 minutes or until juices are clear (160°F. on meat thermometer in thickest part of filet). Remove to serving platter, slice thinly to serve.
  1. Heat oven to 350 degrees F.
  2. Sprinkle chops with salt and pepper.
  3. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat.
  4. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish.
  5. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
  6. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15-20 minutes. To serve, spoon pan drippings over chops.
  1. In a large stockpot, place both racks of ribs; add enough water to cover ribs.
  2. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.)
  3. Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet.
  4. Heat grill to medium heat (about 350 degrees F.).
  5. Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs.
  6. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.
  1. For marinade, in a small saucepan combine beer, honey, pepper sauce, garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove and discard bay leaf. Place chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag and refrigerate for 2 hours.
  2. Drain chops, discarding marinade. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill chops for 4-6 minutes. Turn chops and grill for 4-6 minutes more or until internal temperature on a thermometer reads 160 degrees F.
  1. Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  2. Place ribs on grill over indirect heat; close grill hood. Grill for 1 1/2 hours and then begin basting with sauce every ten minutes, for 30 more minutes. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes.
  1. Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
  2. Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook until chops are fork-tender, about 6 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.
  1. Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium high heat. Add onion and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients, except potatoes. Bring to a boil. Cover; cook over medium low heat for 45 minutes, stirring occasionally. Add potatoes and cook for an additional 30 minutes, or until meat is very tender.
  1. Mix together seasonings and rub over all surfaces of pork roast. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
  2. Place potatoes and garlic in 3 1/2-4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8-9 hours, until pork is very tender.
  3. Slice pork to serve with vegetables and juices.
  1. Combine orange juice concentrate, water, lime juice, Dijon mustard and salt; mix until blended.
  2. In large bowl, combine potatoes, apples, celery and currants. Add orange juice concentrate mixture to potato mixture and toss. Cover and chill several hours or overnight. When ready to serve, grill or broil pork chops and serve along side of salad.
  1. Marinate pork in salad dressing for 10-30 minutes. Thread pork on skewers. Grill for 10-12 minutes, turning occasionally, until done. To serve, place on bread topped with roasted red pepper.
  1. In small jar with tight-fitting lid, shake together all dry ingredients until well-blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350 degrees F. for 1 1/2 hours). Cut into 1 or 2 rib portions to serve.
  1. For marinade, in a small bowl combine lemon juice, olive oil, garlic and tarragon; reserve 2 tablespoons.
  2. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6-8 hours or overnight.
  3. Drain chops, discarding marinade. Saute chops in lightly oiled pan for 5 minutes. Turn chops sprinkle with paprika. Saute for an additional 5 minutes or until internal temperature on a thermometer reads 160 degrees F; remove from pan. Add reserved marinade to pan to deglaze and pour over cooked chops.
  1. Cook linguine according to package directions; drain. Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Before serving, sprinkle with parmesan cheese.
  1. Toast ancho chiles lightly in a skillet or on a griddle, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
  2. Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
  3. Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 160 degrees F. DO NOT OVERCOOK.
  4. Serve chops immediately with warm corn tortillas, if desired.
  1. Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside. Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
  2. Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.
  3. If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.
  4. Smoking a large piece of meat takes a long time, so you’ll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.
  5. Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get.
  6. Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225 degrees F and 250 degrees F. Use a pit thermometer for an accurate reading If the smoker temperature is hotter than 250 degrees F, the meat will cook too quickly; any lower than 225 degrees F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.
  7. Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195 degrees F, the pork is ready. Cooking the meat beyond the USDA guideline of 160 degrees F renders out the fat and tenderizes the meat.
  8. Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat.
  9. Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.
  1. Season chops with salt and pepper.
  2. Stir together teriyaki sauce and molasses in a small bowl.
  3. Place pork over medium-hot coals and grill for 8-10 minutes, basting with sauce in the last few minutes, until internal temperature on a thermometer reads 160 degrees F.
  1. Mix maple syrup, mustard, brown sugar, hot sauce, and soy sauce. Set glaze aside.
  2. Create indirect fire with foil drip pan half-filled with water. Lay ribs on rack over drip pan and brush with glaze. Cover and cook for 1 hour 15 minutes, turning and basting every 15 minutes. Move ribs to hot side of grill. Brush with glaze, cover, and grill for 5 minutes. Repeat, turning and basting, until ribs are tender and brown (about 20 minutes). Season with salt and pepper and serve.
  1. Sprinkle spareribs with salt. Tie pickling spice in cheesecloth and set aside. In a medium saucepan cook onion in oil until tender, about 3-4 minutes. Add cheesecloth packet, syrup, vinegar, water, mustard and pepper; simmer 20 minutes. Remove cheesecloth. Prepare medium banked fire in covered kettle-style grill. Grill ribs over indirect heat 1 1/2-2 hours, until tender. During last 5 minutes of grilling, brush ribs occasionally with maple glaze, turning to glaze evenly.
  1. Cut ribs into 4 portions. Place ribs in shallow dish. In small bowl, combine brown sugar, paprika, onion powder, celery salt, cumin and black pepper; rub evenly over meaty side of ribs. Cover with plastic wrap and marinate in the refrigerator for 4 to 24 hours. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. In charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan.
  2. Sprinkle half of the drained wood chips over the coals. Place ribs, bone side down, on grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.
  1. In small bowl, combine dry rub ingredients; rub onto both sides of pork chops. Set aside for 30 minutes.
  2. Preheat grill to 400º to 450º F.
  3. When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160 degrees F. using an instant-read thermometer. Let rest for 5 minutes.
  1. In large mixing bowl combine ground pork, 3/4 cup of pasta sauce, 1 cup of cheese, bread crumbs, egg, seasoning and salt.
  2. Shape mixture into 4 oval-shaped loaves (about 6 inches in length) and place on a foil lined baking sheet sprayed with nonstick cooking spray. Top each loaf with some of the remaining pasta sauce, remainder of the cheese and fresh tomato slices.
  3. Bake in 425 degrees F oven for 15 minutes or until cooked through to a final internal temperature of 160 degrees F. Garnish with basil leaves if desired and serve with any remaining sauce.
  1. Heat oil in large nonstick skillet over high heat; stir-fry cabbage, carrot and onion about 4 minutes. Stir in tenderloin pieces and hoisin or plum sauce, stir to heat through.
  2. Serve with hot rice.
  1. Preheat the oven to 350º.
  2. Place the ham in a heavy roasting pan.
  3. Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
  1. Cut pork tenderloin into thin strips. Set aside.
  2. Combine next six ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside.
  3. Pour remaining oil into skillet. Add pork, stir-fry for about 3 minutes.
  4. Return vegetables to pan, add orange juice mixture and cashews. Cook, stirring constantly, over medium-high heat, until thickened.
  5. Serve over hot rice, if desired.
  1. In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. Place pork in self-sealing bag; add orange juice, remaining 1/4 cup Madeira, orange zest and ginger; seal bag and toss to coat pork. Refrigerate 8-24 hours.
  2. Remove pork from marinade, discarding marinade. Grill pork over indirect heat on charcoal grill for 30-40 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from heat; let rest until temperature reaches 160 degrees F, about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.
  1. Stir together preserves, mustard and lemon juice.
  2. Grill chops over a medium-hot fire, turning occasionally and basting with sauce, just until done, 8-10 minutes until internal temperature on a thermometer reads 160 degrees F.
  3. Discard any leftover basting sauce.
  1. Cut pork lengthwise into six 1/4-inch slices. Separate slices; place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.
  2. For Carolina Mustard Sauce, combine mustard, honey, vinegar, catsup, brown sugar, Worcestershire sauce and hot pepper sauce in medium bowl. Reserve 1 cup of the sauce until ready to serve. Brush remaining sauce over pork. Combine pecans, salt and pepper in small bowl.
  3. Cut each pork spiral in half to form 2 pinwheels (12 total) and the secure ends with water-soaked wooden skewers or metal skewers. Coat each pork spiral with pecan mixture.
  4. Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375-400 degrees F.) until pork is slightly pink in center, 6-8 minutes on each side. To serve, drizzle reserved sauce over pinwheels.
  1. Rub all surfaces of roast(s) with seasoned pepper. Place pork in shallow roasting pan and roast in 350 degrees F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature on a thermometer reads 150 degrees F.
  2. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Slice and serve.
  1. Heat oil in heavy skillet; brown chops on both sides. Remove chops from pan and set aside. Melt butter in pan; sauté onion and garlic until light brown, about 5-6 minutes. Stir in curry powder, apple juice and pineapple; bring to a boil. Return chops to pan. Cover and simmer 6-8 minutes or until tender. Salt and pepper to taste.
  1. Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
  2. Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin. Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.
  3. Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
  4. Heat half of the shortening in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Add 4 of the chops; cook for 6 minutes. Turn chops and cook about 6 minutes more or until internal temperature on a thermometer reads 160 degrees F, reducing heat as necessary to prevent overbrowning.
  5. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops.
  1. Heat nonstick skillet over medium-high heat. Add pork and onion; cook and stir until evenly browned.
  2. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes.
  3. Stir in squash and pasta. Cook for 2-5 minutes or until heated through.
  1. In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside.
  2. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown.
  3. Add pork, cook and stir for 2-3 minutes or until browned.
  4. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10-15 minutes or until pork is tender, stirring occasionally.
  5. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese.
  1. Season chops with salt and pepper, set aside.
  2. In medium skillet sauté mushrooms in butter until tender, about 5-6 minutes. (If using canned mushrooms, omit butter and sautéing step).
  3. Layer chops, mushrooms, onion and thyme in 4-quart slow cooker; pour soup over all.
  4. Cover and cook on low heat setting for 7-8 hours, until internal temperature on a thermometer reads 160 degrees F.
  1. Heat a heavy skillet over medium-high heat.
  2. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper.
  3. Cook chops for 8-10 minutes, turning occasionally, until internal temperature on a thermometer reads 160 degrees F. Remove chops to a serving platter; keep warm.
  4. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned.
  5. Stir in roasted peppers and vinegar; heat through.
  6. Serve onion mixture over chops.
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
  3. Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally.
  4. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low.
  5. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 160 degrees F.
  6. Serve over yellow rice with pigeon peas.
  1. Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1/2-ounce proscuitto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs.
  2. In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning frequently until cooked through and browned on all sides. Garnish with lemon wedges and parsley sprigs.
  1. Grill ribs over indirect medium (about 350 degrees F.) heat for 1 hour. Combine sauce ingredients in mini-chopper or food processor. Process until nearly smooth; reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes, until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
  1. Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; set aside. In a bowl or resealable plastic bag, combine orange juice, vinegar, garlic, oregano, cumin, seasoned salt and hot pepper sauce; mix well. Add pork; cover or close bag and chill for 1-2 hours.
  2. In a skillet over medium heat, cook pork with marinade, onion and red pepper in oil until pork is not longer pink and vegetables are tender; drain.
  3. Place about 3/4 cup filling down the center of each tortilla; top with lettuce, tomatoes, salsa and sour cream if desired. Fold in sides of tortillas and serve immediately.
  1. Using a meat mallet, flatten pork chops between sheets of waxed paper to a thickness of about 1/4 inch. Season both sides of chops with pepper.
  2. In a large nonstick skillet heat butter over medium heat. Cook chops for 4-5 minutes, turning once, until nicely browned.
  3. Remove chops; keep warm.
  4. Add green onions to skillet; cook and stir for 30 seconds.
  5. Stir in chicken broth and mustard. Cook, uncovered, for 5 minutes, stirring occasionally.
  6. Stir in maple syrup and balsamic vinegar. Continue cooking, uncovered, until sauce thickens slightly.
  7. Return chops to skillet; heat through.
  8. Spoon sauce over chops to serve.
  1. Press each pork tenderloin slice to 1-inch thickness.
  2. Heat margarine in large heavy skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove from heat. Place cooked pork slices on serving plate, reserving drippings. Keep warm.
  3. Add mushrooms, onion, rosemary, celery salt, pepper and garlic to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently.
  4. Add sherry; stir to blend.
  5. Return pork slices to skillet; spoon mushroom mixture over slices. Cover and simmer 3-4 minutes.
  6. Place pork slices and mushrooms mixture on serving plate. Garnish with sprigs of fresh rosemary and fresh mushrooms caps, if desired.
  1. Combine flour, salt and pepper in a dish and sift together with a fork. In a bowl whisk eggs lightly until combined. On another plate place the bread crumbs. Season the pork with salt and pepper. Dip the pork chops, 1 at a time first in the flour, then the eggs, then the bread crumbs. In a skillet melt the butter over medium heat. Once butter is hot place the breaded pork chops in the skillet. Cook until lightly brown and golden (4-5 minutes per side). Plate and serve with Caper and lemon sauce (directions below).
  1. Flatten tenderloin pieces with heel of hand. Sprinkle surfaces of medallions with lemon pepper.
  2. Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter, keep warm.
  3. Add lemon juice, Worcestershire sauce, and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.
  4. Slicing Tip: Placing pork tenderloin in freezer for about 20 minutes makes slicing easier.
  1. Take tenderloin and slice lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
  2. In a sauté pan, over medium-high heat, cook the spinach add in the roasted red peppers. Once cooked, cool and store for mixture.
  3. Combine the spinach, peppers, and cheese in mixing bowl for tenderloin stuffing.
  4. Spread out the mixture on the tenderloin and roll up, starting with long side; secure pork at 1-inch intervals with twine.
  5. Season with salt, pepper, and Italian herb blend.
  6. In a 375 degree oven, bake for 20-25 minutes (looking for an internal temperature of 155 degrees)
  1. Heat oven to 375 degrees F.
  2. Trim fat from chops.
  3. Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa.
  4. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops.
  5. Bake, uncovered, for 25 to 30 minutes until internal temperature on a thermometer reads 160 degrees F.
  6. Sprinkle with parsley. Serve chops with salsa mixture.
  1. Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat.
  2. In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish.
  3. In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink.
  4. Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water, salt and pepper; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. drain sausage; place over onions. Top with green pepper mixture.
  5. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10 minutes longer or until cheese is melted. Sprinkle with parmesan cheese before serving.
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add pork cubes and sauté until browned on all sides.
  3. Add the garlic, annatto, paprika, cayenne, jalapeños and salt and cook for 1 to 2 minutes.
  4. Add 4 cups of water and bring to a boil over high heat. Cover and reduce heat to a low; simmer for about 1 1/2 hours or until pork is tender.
  5. Drain the liquid from the pot into a glass measuring cup (measure in batches if needed) to make sure you have 4 cups of liquid remaining to cook the rice. If needed, add water to equal 4 cups.
  6. Return liquid to pot and increase heat to high; stir in rice and peas, bring to a boil. Cover and reduce heat to low; simmer for about 20 minutes or until all the liquid is absorbed.
  1. Heat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2hours to five hours or until meat thermometer inserted in thickest part reads 150 degrees F. (About 18 to 20 minutes per pound.)
  2. While pork is cooking, in a large bowl, combine wine, apple juice, honey, ginger, mustard and 4 teaspoons of orange peel. Add dried figs, apricots, pears and cranberries; stir to combine. Let stand while pork roasts, stirring occasionally.
  3. About 45 minutes before pork is done, remove from oven. Spoon off excess fat.
  4. Add fruit mixture to roasting pan and continue roasting until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven and cover with foil ; let rest until temperature reaches 160 degrees F, about 10 minutes.
  5. In a small bowl, combine parsley and remaining 1 tablespoon orange peel; set aside. Arrange pork and fruit on a serving platter. Sprinkle pork with parsley mixture.
  1. Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan.
  2. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
  3. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
  4. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Cook 30 minutes per pound total, or until the internal temperature as measured with a meat thermometer is 160 degrees F.
  5. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions.
  1. Preheat the oven to 475º.
  2. Place pork loin in a medium, heavy roasting pan and season with salt and pepper. Roast until an instant-read thermometer registers 150º to 155º, about 40 to 50 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. The pork will continue cooking after being removed from the oven.
  3. Combine the garlic, chopped parsley leaves, and balsamic vinegar in blender and pulse. Slowly add the extra virgin olive oil to the mixture. Add salt and pepper to taste. Blend until completely mixed.
  4. Plate the pork loin and drizzle the vinaigrette over the pork.
  5. Serve remaining vinaigrette on the side.
  1. Heat oven to 425 degrees F. Coat inside of large shallow roasting pan with olive oil cooking spray. Combine parsnips, onions, sweet potato and turnip in pan. Coat vegetables with olive oil cooking spray; sprinkle with 1/8 teaspoon salt. Roast in heated oven for 10 minutes.
  2. Meanwhile, combine 1/2 teaspoon salt, ginger and pepper; sprinkle and rub evenly over surfaces of tenderloins. Lightly brown one tenderloin over medium-high heat for 2-4 minutes in large heavy skillet coated with olive oil cooking spray. Transfer tenderloin to cutting board or plate. Remove skillet from heat and recoat with olive oil cooking spray. Lightly brown remaining tenderloin.
  3. Stir and push vegetables to edge of roasting pan; place tenderloins in center of pan. Continue roasting for 20-25 minutes or until internal temperature of pork tenderloins reaches 155 degrees F. While tenderloins are roasting, prepare sauce.
  4. Transfer pork tenderloins to clean cutting board. Loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.
  5. To serve, cut one pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and sauce. Garnish with chives.
  1. In small bowl mix together chili powder, cumin, pepper and salt. Rub evenly onto both sides of chops. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12-15 minutes, turning once, until internal temperature on a thermometer reads 160 degrees F. Serve with Firecracker Salsa.
  2. Firecracker Salsa: In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile (*Wear rubber gloves when handling hot chile). Cover and refrigerate 4-24 hours to allow flavors to blend.
  1. Cook pasta according to directions. Sauté onion and garlic in olive oil in large skillet, 2-3 minutes or until onion is tender. Remove casing from sausage, crumble into pieces and add to skillet, cooking sausage until no longer pink, about 5-6 minutes. Add canned tomatoes, including juice, in with sausage, crush tomatoes with a wooden spoon and stir.
  2. Cook over medium heat for 15 minutes. Stir in grated cheese and serve immediately over cooked pasta.
  1. In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut,brown sugar, pepper and salt. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.
  1. In a large skillet, prepare rice according to package directions. Add beans, corn, sausage and seasonings. Mix well. Cover and simmer for 10 minutes or until heated through.
  1. Cook pierogies according to package directions.
  2. Meanwhile, in a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add sausage and onion; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.
  3. In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.
  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, salt and pepper. In an ungreased 11-in. x 7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers.
  2. Cover and bake at 350° for 1-1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
  1. Sprinkle both sides of pork chops with salt, pepper, and garlic. In a large skillet, brown pork in oil on both sides over medium heat.
  2. Combine the beer, ketchup and brown sugar; pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 7-9 minutes or until a meat thermometer reads 160°.
  1. Trim fat from pork roast, if necessary. Place roast in 4- to 6-quart slow cooker. Use wire whisk to stir together cranberry sauce and sugar in medium bowl.
  2. Stir in juice, mustard, cloves and pepper until well combined. Pour cranberry mixture over roast in slow cooker.
  3. Cover slow cooker and cook on low for 6 to 8 hours or until pork roast is tender. Season roast to taste with salt; serve juices with roast.
  1. In small bowl, mix all ingredients except pork well. Rub mixture over all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
  2. Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until internal temperature on a thermometer reads 160 degrees F. Let tenderloin stand 5 minutes before slicing. Slice to serve.
  1. Preheat the oven to 350º.
  2. In a bowl mix the brown sugar, onion powder, cocoa powder, minced garlic, red pepper flakes, ground cumin, cinnamon, ground cloves, salt and pepper.
  3. Rub the mix evenly over the pork chops.
  4. Add the olive oil to a large skillet and heat over a medium to high heat. Add the pork chops and cook for 3-4 minutes per side until cooked through.
  5. Remove chops from skillet and serve.
  1. In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
  2. Season to taste with salt and pepper.
  3. Heat taco shells and portion filling into shells; top with tomatoes and lettuce.
  1. In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from pork. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
  3. Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.
  1. Drain pineapple, reserving juice. Combine juice, soy sauce, cornstarch and cayenne; set aside.
  2. Heat oil in large skillet over high heat. Stir-fry broccoli 1 to 2 minutes. Add pork tenderloin; stir-fry 5 to 6 minutes, until pork is just done. Push mixture from center of skillet.
  3. Stir juice mixture to blend well; add to center of skillet; cook and stir until thickened and bubbly.
  4. Add pineapple; cook and stir 1 to 2 minutes, until heated through.
  5. Serve on bed of lettuce, garnished with almonds.
  1. In a food processor, combine garlic, rosemary, olive oil, pepper and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes.
  2. Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
  1. Heat 1 tablespoon oil in large skillet over high heat; stir-fry pork for 3-5 minutes or until no longer pink. Remove pork from skillet with slotted spoon; cover to keep warm.
  2. Add beans to skillet; stir-fry for 1 minute. Push beans to side of skillet; add 1 tablespoon oil to center of skillet. Add onion and mushrooms; stir-fry all vegetables for 2 minutes. Remove from skillet; cover to keep warm.
  3. Stir together tomatoes, cornstarch, sugar, salt and basil. Add to skillet; bring to boil. Add polenta. Cook, stirring gently, over high heat for 1 minute. Return all to skillet; cook, stirring gently, for 1 minute. Transfer to shallow pasta serving bowl; sprinkle with cheese. Serve immediately with a side of garlic bread.
  4. *TIP- To easily slice pork tenderloin into thin slices, partially freeze tenderloin about 1 hour or until it is firm, but not hard.
  1. Heat oil in large skillet over medium-high heat.
  2. Add pork chops, cook and turn until brown on both sides.
  3. Reduce heat to low. In small bowl, stir together strawberry preserves, mustard and vinegar. Pour sauce over pork chops. Cover pan.
  4. Cook pork chops for 10 minutes, or until the sauce has thickened and until internal temperature on a thermometer reads 160 degrees F. To serve, spoon glaze over each chop.
  1. Place broccoli and carrots in medium saucepan; add about one inch of water. Cook over medium-high heat until tender. Drain; set aside.
  2. Heat oil in large skillet over medium-high heat until hot. Add pork, green onions, and garlic; cook 10 to 15 minutes, or until pork is no longer pink.
  3. Prepare White Sauce if not using purchased. Melt butter in small saucepan over medium heat. Blend flour and milk; add to saucepan. Cook, stirring constantly until mixture is smooth and creamy. Stir in cheese.
  4. Combine pasta, pork mixture, vegetables and white sauce in large casserole dish. Top with Parmesan cheese, tomatoes, parsley, salt and pepper. Toss and serve.
  1. Apply dry rub mixture to the pork ribs (can be done 24 hours ahead of time).
  2. Preheat oven to 350 degrees F.
  3. On a skillet over medium to high heat, brown the pork ribs on all sides (should take 7-8 min).
  4. Place the ribs in an oven proof pan and scatter the onions all around them.
  5. Pour in the birch beer and seal with a lid or tin foil.
  6. Bake at 350 degrees F until the pork is tender approximately 1 1/2 hours.
  7. Remove birch beer.
  8. Slather the pork with the barbeque sauce and bake uncovered for 45 minutes or until the meat is brown and the sauce is thick.
  1. In a 2 quart sauce pot, over medium to high heat; melt butter and add in sausage.
  2. Cook the sausage, stirring constantly until the sausage browns (8-10 min).
  3. Season with sage, sugar, salt and pepper.
  4. Add in 3 Tbsp. of flour and continue cooking for 2 min.
  5. Add in the whole milk and bring to boil while constantly stirring. (3 cups of milk for a thicker gravy & 4 cups for a traditional gravy)
  6. Cool and reserve.
  7. Preheat oven to 325 degrees F.
  8. Lubricate 8 molds in muffin tray with non-stick spray.
  9. Take 8 biscuits and roll out till ¼ inch flat. Lay flat biscuits into the muffin tray (make sure the biscuit is flush against the tray with no air pockets).
  10. Insert the sausage gravy (1.5 oz.) into the biscuit pockets.
  11. Next, take remaining 4 biscuits and divide in half. Remold the half biscuits into a flat circle (top of the biscuit) and place on the biscuit pocket. Crimp the sides to make sure the dough is sealed together.
  12. Bake in oven for 12-15 minutes, until golden brown.
  1. In a 2 quart sauce pot, over medium to high heat; melt butter and add in sausage.
  2. Cook the sausage, while constantly stirring until the sausage browns (8-10 min).
  3. Season with sage, sugar, salt and pepper.
  4. Add in 3 Tbsp. of flour and continue cooking for 2 min.
  5. Add in the whole milk and bring to boil while constantly stirring. (3 cups of milk for a thinker gravy & 4 cups for a traditional gravy)
  6. Cool and reserve.
  7. Preheat oven to 325 degrees F.
  8. Lubricate muffin tray with non-stick spray.
  9. Lay biscuits out and roll out till ¼ inch flat. Lay flat biscuits into the muffin tray (make sure the biscuit is flush against the tray with no air pockets).
  10. Add the sausage gravy mix into the biscuit pocket.
  11. Next, take flatten biscuit and divide into two. Remold the half biscuit into a circle (top of the biscuit) and place on the biscuit pocket. Crimp the sides to make sure it is sealed together.
  12. Bake in oven for 12-15 minutes, until golden brown.

Sausage Mixture

  1. Cook sweet Italian sausage in sauté pan over med-high heat till brown. Cook, drain, cool.
  2. Drain canned artichokes and roasted red peppers.
  3. Chop vegetables into 1/4- inch pieces and combine with ricotta cheese and ground sausage.
  4. Season with salt, pepper, and Italian herb blend.
  1. Melt butter in a 4 qt pot.
  2. Add leeks (strips of the white and pale green parts only) and celery and cook over medium heat, stirring frequently, 5 to 7 minutes.
  3. Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.
  4. Meanwhile, cook ground sausage in a large skillet and cook till browned. Remove sausage and grease from pot and reserve till later. Stir sausage into soup just before serving. Makes 8 cups.
  1. In a sauté pan over medium heat, melt the butter and sauté off the shallots and garlic. Once the shallots and garlic starts to brown add in the chopped onion and celery. Cook for 6-8 min until tender. Reserve and cool down.
  2. Whisk the eggs and fold in the bread crumbs.
  3. Mix together the sausage, vegetables, cheese, and the egg and bread crumbs mixture.
  4. Form meatballs to desired size.
  5. Bake at 350 degrees F for 35 min.
  6. Add meatballs to your favorite pasta sauce and cook on simmer for 1 hr.

Tenderloin

  1. Take tenderloin and slice lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
  2. In a saute pan over med-high heat, brown and cook the crumbled sweet Italian sausage. Cook, drain, cool.
  3. In boiling salted water, cook broccoli rabe for 6 minutes then blanch in Ice water to stop cooking process. cook, drain, cool. After broccoli rabe is cool, chop into ½ inch pieces.
  4. Combine ricotta cheese, broccoli rabe, and sausage in mixing bowl for tenderloin stuffing.
  5. Spread out the sausage mixture on the tenderloin and roll up, starting with long side; secure pork at 1-inch intervals with twine.
  6. Season with salt, pepper, and Italian herb blend.
  7. In a 375 degree oven, bake for 20-25 minutes (looking for an internal temperature of 155 degrees).
  1. Combine ground pork and next 11 ingredients.
  2. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
  3. Bring water to a boil and add wontons. Cook for 12-15 min.
  4. Option two is to arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes.
  5. For a seared wonton, remove from water or bamboo basket and in a hot pan sear wonton in oil until it starts browning. Serve with sauces, if desired.
  6. Chef Tip-These pork wontons are perfect for a snack, appetizers for a party, or a nice dinner. They can be prepared and frozen for use at a later date. To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.
  1. Take 6 oz. of hot Italian sausage and for 3 – 2oz. slider patties.
  2. Grill the hot Italian sausage patties on grill or griddle for 6-7 min. Before finished, top with mozzarella cheese.
  3. Assemble the slider by toasting the sesame roll; placing the grilled cheesed patties, sliced tomato, fresh basil and top with basil aioli on the sesame roll.
  4. Option two is to arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes.
  1. Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, seasonings and salt. Cook till browned, breaking up meat with spoon, approximately 10 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high heat.
  3. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute.
  4. Add cooked meat, broth, beans, hominy, chilies, cumin, lime juice and pepper.
  5. Bring chili to boil; reduce heat and simmer for an hour.
  6. When ready to serve, stir in cilantro and top with cheese. Makes 15 cups.
  1. On a medium to high heat, brown off the garlic, onion and tomatoes in butter. Next add sausage, constantly stirring. While cooking, apply the seasonings.
  2. Sausage should be cooked for 5-10 minutes.
  3. Add in tomato sauce and season with salt and pepper.
  4. Top sauce over your favorite pasta.
  1. Preheat the oven to 400 degrees F. Spray baking pan and set aside.
  2. In a large bowl, add the eggs, milk, mustard, Worcestershire sauce, ricotta cheese, salt, and pepper. Whisk until everything is evenly combined. Add the ground pork, sausage, breadcrumbs, and parsley. Mix until combined.
  3. Transfer the meat to the prepared baking pan and form it into an 8 by 5 inch loaf.
  4. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160 degrees F.
  1. On a medium to high heat, brown off the Italian sausage, constantly stirring.
  2. Once the pork is cooked, drain and reserve.
  3. Preheat oven to 375 degrees F.
  4. On a sprayed sheet tray cook the pizza crust for 5 minutes. Remove from the oven and apply a thin layer of tomato sauce. Then top with a generous layer of mozzarella. Top with browned sausage or layer under the cheese. Bake for 10 minutes.
  1. On a medium to high heat, brown off the garlic, onion and tomatoes in butter. Next add sausage, constantly stirring. While cooking, apply the seasonings.
  2. Sausage should be cooked for 5-10 minutes.
  3. Strain and cool down.
  4. Preheat oven to 350 degrees F.
  5. Add sausage to cooked rice and fold in cheese, save up to ¼ cup. Cut the peppers long ways. Hollow out the peppers by removing the seeds. Stuff the peppers with the sausage and rice mixture and top with extra cheese. Bake in the oven for 25 minutes.
  1. Preheat the oven to 375 degrees F. Arrange the bacon on jelly roll pans and bake for about 20-30 minutes, flipping each piece halfway through cooking. When all the fat has been rendered and the bacon is very crispy, drain the strips on paper towels. Reduce the oven temperature to 350 degrees F. Pour the rendered grease into a metal bowl and chill it in the refrigerator (or freezer) until cool and solidified. Stir the grease occasionally to speed the cooling process.
  2. Combine the flour, baking soda, baking powder, and salt in a mixing bowl and stir until well combined. Chop the bacon or crumble it by hand into small pieces, about 1/4” square.
  3. Using an electric stand mixer beat the butter until creamy. Mix in 8 tablespoons of the cool bacon fat. Add the sugars and beat until creamy, about 3 or 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the peanut butter until thoroughly combined. Add the eggs, one at a time, and then the vanilla. Scrape down the sides of the bowl again, and then, on low speed, mix in the dry ingredients. Stir in the ground peanuts and bacon until mixed.
  4. Form the dough into golf ball-sized rounds and place them on a sheet pan, spaced about two inches apart. Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern. Sprinkle the cookies with a generous amount of turbinado sugar.
  5. Bake the cookies, two sheet pans at a time, for about 10-12 minutes, rotating the pans midway through baking. The outer edges of the cookies should only just begin to turn golden while the center of the cookie will still look a bit pale. Let the cookies cool for 2-3 minutes on the sheet pan before transferring them to a wire rack to cool completely. Makes 48
  1. Cook off bacon until brown and crisp. Set aside to cool. Once cool, chop into small bits and toss with maple syrup.
  2. Carefully measure out the hot bacon grease. If you don’t have 1/4 cup of fat, add some vegetable or canola oil to make 1/4 cup of oil for cooking the popcorn.
  3. In a large pan over medium high heat, heat the bacon fat and oil mixture. Add the corn kernels. Sprinkle over the sugar and 1 teaspoon of salt. Cover the pan with a tight fitting lid and wait for the popping to begin.
  4. Once the popping begins, use two good pot holders to hold together the pan and the lid and shake the pot. Feel free to take the pot off the flame to give it a good shake. Just be careful and then return the pot to the flame. Shake often throughout the popping process. This will help ensure that the sugar doesn’t burn the pan and the popcorn.
  5. Once finished popping remove the lid and salt with 1/2 to 1 teaspoon more salt. Use a large spoon to stir the popcorn. You don’t want the hot sugar to burn you. Pour in the bacon and maple mixture. Toss together and serve.

Chipotle Aioli Sauce

  1. Mix ingredients in bowl and serve

Sausage Dog

  1. In boiling water cook sausage links.
  2. Once cooked and cooled, cut lengthwise into two.
  3. Place skewer the sausage halves on skewers. Dip the sausage into the corn dog batter.
  4. In a 375 degree fryer, cook till the corn dog batter is golden brown.

Grill

  1. Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 6-7 minutes more for medium doneness.

Pineapple-Raisin Sauce

  1. In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Mango Salsa

  1. Combine ingredients in bowl. Serve with Mexican Mole Pork Chops.

For Sauce

  1. Combine cream cheese, heavy cream, butter and mayonnaise. Mix well. Add capers, lemon juice, Italian parsley and salt and pepper and mix. Serve along side Pork Milanese.

To make Apple-Ginger Sauce

  1. Combine 2/3 cup apple cider and chicken broth in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.
  2. Combine water, brandy (or apple cider) and cornstarch. Slowly stir cornstarch mixture into broth mixture using a wire whisk. Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Serve with roasted pork and vegetables.

Ravioli

  1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  2. On a lightly floured surface, knead dough for about 3 to 4 minutes.
  3. Let rest for 15-20 minutes under a mixing bowl.
  4. On a lightly floured surface area divide the pasta ball into two and proceed to roll out two 1/4- inch thick sheets. One sheet will be the bottom half of the ravioli, and another sheet will be the top.
  5. Now take the sausage filling and add teaspoon to pasta sheet. The filling should be spaced far enough apart so that each dumpling has a clear border; you'll need extra dough on top to ensure a proper seal.
  6. Use an egg wash to seal the two sheets of pasta together.
  7. Gently lay the top sheet of pasta over the layer covered with filling. Make sure that the two sheets match up evenly.
  8. Work out any air bubbles by gently but firmly pushing the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until there is no more air trapped in the ravioli. (Trapped air will expand during cooking and can cause the ravioli to burst.)
  9. To create beautiful ravioli, the filling should be shaped into a uniform size. A small cookie cutter or shot glass is a good way to shape the dumplings. Place the dull side of the cookie cutter around the filling, and press down lightly. Don't cut through the pasta dough--you're just shaping the ravioli.
  10. To cut the raviolis, use a sharp knife. On the edges crimp the ravioli with a fork.
  11. In boiling salted water, cook ravioli for 3-4 minutes, until floating.
  12. Serve with your favorite sauce.

Risotto

  1. On a low heat slowly melt the butter and add the chopped shallots and cook till translucent.
  2. Add in the Arborio rice, make sure to stir constantly to prevent from sticking to pan.
  3. Allow the rice to become glazed and cook without any liquid for 3-4 minutes.
  4. Next add in the white wine and deglaze.
  5. Boil up the chicken stock and add some of this into the rice at a medium heat. (Add the stock little by little and never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.)
  6. Season this mixture with salt and white pepper. At this time add in the Italian herb blend and if you wish to obtain a nice creamy risotto you can add the Parmesan cheese.

Mango Aioli

  1. Add diced mango, mayonnaise, and paprika into a blender and blend till smooth.
  2. Add lime juice and season with salt and white pepper.

Broil

  1. Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.)

Serving

  1. Slice the cooked tenderloin into medallions and shingle around risotto.
  2. Garnish with shaved parmesan cheese and a sprig of thyme.

Panbroil

  1. Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.

© Hatfield Quality Meats