[{"id":"61227","title":"Apple Country Ribs","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>alcoholic beverage, beer, regular, all<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>spices, garlic powder<br>salt, table<br>spices, thyme, dried<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In small bowl combine the first 10 ingredients.<br>Pour 1 1/2 Cups marinade into a large resealable plastic bag and add the ribs.<br>Seal bag to coat and refrigerate for at least 5 hours or overnight, turning once.<br>Cover and refrigerate remaining marinade for basting.<br>Prepare grill for indirect heat.<br>Drain &amp; discard marinade.<br>Grill ribs, covered, over indirect medium heat for 10 minutes on each side.<br>Baste with some of the reserved marinade.<br>Grill 20-25 minutes longer or until juices run clear and meat is tender, turning and basting occasionally.","url":"https://recipe.bluelayer.org/recipe/61227/apple-country-ribs"},{"id":"61222","title":"sweet glazed pork roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>marmalade, orange<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat the oven to 375 degrees.<br>In a small bowl, mix marmalade/preserves with apple juice.<br>Spray a (n) 9x13 pan with Pam, and coat the bottom of the pan with some of the glaze.<br>Place the tenderloin in the pan, and pour the rest of the glaze over the tenderloin.<br>Cover the pan loosely with foil, and cut several small slits in the foil to allow the steam to escape.<br>Bake for 30 minutes per pound (90 min total for a 3 pound roast), basting every 30 minutes.<br>Remove the foil after the last basting, and cook uncovered for the last 30 minutes.<br>For well done pork, the thermometer should read 170 degrees.","url":"https://recipe.bluelayer.org/recipe/61222/sweet-glazed-pork-roast"},{"id":"61124","title":"Big John's BBQ Ribs and Dry Spice Rub","ingredients":"spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>salt, table<br>salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomato sauce, canned, no salt added<br>sugars, brown<br>tomatoes, red, ripe, raw, year round average<br>sauce, worcestershire<br>onions, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"In a small bowl or jar, mix together chile powder, dried minced garlic, onion powder, cumin, salt and seasoning salt.<br>Place rib roast on a medium baking sheet.<br>Rub vigorously with 1/2 the chile powder mixture.<br>Cover and refrigerate 4 to 6 hours.<br>In a medium saucepan, mix together 1/2 the chile powder mixture, tomato sauce, brown sugar, tomato, Worcestershire sauce, dried onion flakes, soy sauce and water.<br>Cook 3 to 5 hours, stirring occasionally, over low heat.<br>Prepare an outdoor grill for indirect heat.<br>Lightly oil grate.<br>Cook ribs covered on the prepared grill 3 to 5 hours, or to desired doneness.<br>Brush with the sauce mixture from the medium saucepan during the last minutes of cooking.<br>Serve with remaining sauce mixture.","url":"https://recipe.bluelayer.org/recipe/61124/big-johns-bbq-ribs-and-dry-spice-rub"},{"id":"61122","title":"Almond Poppy Noodles!","ingredients":"egg substitute, powder<br>butter, without salt<br>nuts, almonds<br>spices, poppy seed","directions":"Cook noodles according to package directions.<br>In large skillet, melt 1 tablespoon butter and lightly brown almonds.<br>Stir in remaining butter, noodles and poppy seeds; heat through.<br>Serve, if desired with pork roast.","url":"https://recipe.bluelayer.org/recipe/61122/almond-poppy-noodles"},{"id":"61097","title":"Ginger Rum Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>spices, paprika<br>sugars, brown<br>orange juice, raw<br>butter, without salt<br>mustard, prepared, yellow<br>vinegar, cider<br>spices, ginger, ground","directions":"Preheat oven to 350 degrees.<br>Combine salt, pepper, garlic pwdr and paprika and rub all over the pork.<br>Place pork in roasting pan and bake for 1 hr 15 minutes.<br>In small saucepan heat brown sugar, rum or O.<br>J.<br>,butter, mustard, vinegar and ginger; simmer whisking until consistency of jam and reduced to 1/4 cup.<br>Brush glaze over roast during last 15 minutes of cooking time.<br>Let stand about 10 minutes before you slice it.","url":"https://recipe.bluelayer.org/recipe/61097/ginger-rum-pork-roast"},{"id":"61095","title":"Mom's Barbecue Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>catsup<br>water, bottled, generic<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>sugars, granulated<br>salt, table<br>spices, pepper, black","directions":"Mix all ingredients except rice.<br>Bring to a rolling boil.<br>Reduce to simmer.<br>Simmer uncovered for 1 hour, stirring occasionally.<br>Drain any remaining oil from top.<br>Boil ribs covered for 15-30 minutes.<br>Remove from water, save rib stock.<br>Brush ribs with sauce and grill over medium heat for about 15 minutes, turning once.<br>I like to boil a couple of cups of rice in the rib stock and serve the ribs on a bed of rice with extra sauce on the side.","url":"https://recipe.bluelayer.org/recipe/61095/moms-barbecue-ribs"},{"id":"61081","title":"Tasso Cajun Style","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, paprika<br>spices, cinnamon, ground<br>spices, garlic powder","directions":"Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long.<br>Mix together the seasonings and place in a shallow pan.<br>Roll each strip of pork in the seasoning mixture and place on a tray.<br>Cover with plastic wrap and refrigerate overnight (preferable a couple of days).<br>Prepare a smoker.<br>Place the pork strips on the grill or rod (whichever your smoker uses) and smoke until done, 5 to 7 hours.<br>Dont let the smoker get too hot.<br>Remove the meat and let it cool completely, then wrap well in plastic and foil.<br>The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.","url":"https://recipe.bluelayer.org/recipe/61081/tasso-cajun-style"},{"id":"61056","title":"Kale with Garlic and Cranberries","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>cranberries, dried, sweetened","directions":"Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes.<br>Drain in a colander, then immediately transfer kale to an ice bath to stop cooking.<br>When kale is cool, drain but do not squeeze.<br>Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds.<br>Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.","url":"https://recipe.bluelayer.org/recipe/61056/kale-with-garlic-and-cranberries"},{"id":"61043","title":"Bailey's Original Irish Cream Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomato sauce, canned, no salt added<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>sauce, worcestershire<br>onions, raw<br>soy sauce made from soy (tamari)<br>corn, sweet, white, raw","directions":"Rub ribs well with some of the Dry Spice Rub and chill, covered, for 4 to 6 hrs.<br>In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 c. Dry Spice Rub and cook over very low heat for 3 hrs.<br>Preheat a grill or possibly smoker over low heat till warm.<br>Add in ribs and cook, covered, for 3 to 5 hrs.<br>Brush with sauce during last min of cooking.<br>Serve with remaining sauce, coleslaw, and corn.<br>Dry Spice Rub:1 c. chili powder1 Tbsp.<br>garlic granules1 tsp.<br>onion powder1/2 tsp.<br>cumin1 1/2 tsp.<br>salt2 Tbsp.<br>seasoned salt<br>In a jar combine all ingredients well and store in a dry place, covered, till ready to use.","url":"https://recipe.bluelayer.org/recipe/61043/baileys-original-irish-cream-recipe"},{"id":"61040","title":"Crockpot Baked Beans","ingredients":"beans, snap, green, raw<br>bacon, meatless<br>onions, raw<br>water, bottled, generic<br>salt, table<br>sugars, brown<br>mustard, prepared, yellow<br>molasses","directions":"Wash beans and soak overnight.<br>Add some more water if it's all been absorbed.<br>Put in the crock pot with the pork product of choice, onion, brown sugar, mustard, molasses &amp; seasoning.<br>Cook in the crockpot till done.<br>(Low 8-12 hours, high 2-4).","url":"https://recipe.bluelayer.org/recipe/61040/crockpot-baked-beans"},{"id":"61022","title":"Italian Sausage Sweet II","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, fennel seed<br>spices, pepper, black<br>sugars, granulated<br>water, bottled, generic","directions":"To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).<br>Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.<br>Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).<br>Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.<br>Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.<br>Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.<br>Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.<br>Drain and let rest for about 15 minutes before slicing; serve while warm.","url":"https://recipe.bluelayer.org/recipe/61022/italian-sausage-sweet-ii"},{"id":"60982","title":"Braised Pork Roast with Paprika, Capers and Caraway","ingredients":"lard<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>carrots, raw<br>soup, chicken broth or bouillon, dry<br>wheat flour, white, all-purpose, unenriched<br>cream, sour, cultured<br>capers, canned","directions":"In a 4-quart casserole, heat the lard until a light haze forms over it.<br>Add the pork and over high heat brown it on all sides.<br>About 10 to 15 minutes.<br>Remove and set aside.<br>Preheat oven to 350F (180C).<br>Pour off all but a thin film of the fat and add the onions.<br>Cook them about 8 minutes over medium heat or until they are lightly colored.<br>Add the carrots and cook 2 to 3 minutes longer.<br>Off the heat, stir in the paprika.<br>Continue to stir until the vegetables are coated.<br>Pour in the stock and bring it to a boil, stirring in any brown bits that cling to the bottom and sides of the pan.<br>Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again.<br>Cover tightly and braise the pork in the middle of the oven for 1 1/2 hours, or until thoroughly cooked and tender.<br>Baste it occasionally with pan juices.<br>Transfer the pork to a heated platter.<br>Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them.<br>Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove.<br>With a wire wisk, beat the flour and sour cream together in a bowl, then beat the mixture into the pan.<br>Bring the sauce to a simmer once more and add the parsley, capers and caraway seeds.<br>Taste for seasoning.<br>Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.","url":"https://recipe.bluelayer.org/recipe/60982/braised-pork-roast-with-paprika-capers-and-caraway"},{"id":"60924","title":"Sesame Pork Tidbits with Sweet and Sour Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>sauce, teriyaki, ready-to-serve<br>oil, olive, salad or cooking<br>sugars, granulated<br>vinegar, distilled<br>catsup<br>water, bottled, generic<br>sauce, teriyaki, ready-to-serve<br>cornstarch","directions":"Trim excess fat from pork; cut into 1 inch cubes and set aside.<br>Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff).<br>Stir in pork cubes; let stand 30 minutes.<br>Meanwhile, prepare Sweet and Sour Sauce; (see below) keep warm.<br>Heat oil in medium saucepan over medium-high heat to 300F (150C).<br>Add 13 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes.<br>Remove and drain on paper towels.<br>Repeat with remaining pork.<br>Serve immediately with warm Sweet and Sour Sauce.","url":"https://recipe.bluelayer.org/recipe/60924/sesame-pork-tidbits-with-sweet-and-sour-sauce"},{"id":"60801","title":"Crispy Pepperoni Chips","ingredients":"pepperoni, beef and pork, sliced","directions":"Preheat the oven to 425 degrees F.<br>Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes.<br>Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips.<br>Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.<br>Serve as a snack anytime or use in place of crackers for dipping or for topping with your favorite cheese!<br>They'll stay fresh and crispy for 1 to 2 days if you store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60801/crispy-pepperoni-chips"},{"id":"60797","title":"All American Burgers","ingredients":"pork sausage, link/patty, unprepared<br>beef, grass-fed, ground, raw<br>sauce, worcestershire<br>spices, garlic powder","directions":"MIX all ingredients together really well.<br>SHAPE into burgers.<br>GRILL 15 minutes until cooked in center.<br>SPLASH on more worcestershire sauce to taste.","url":"https://recipe.bluelayer.org/recipe/60797/all-american-burgers"},{"id":"60791","title":"Barbecue Pizza","ingredients":"house of pasta, pizza dough,<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>shortening, vegetable, household, composite<br>cheese, parmesan, hard<br>spices, basil, dried<br>spices, pepper, red or cayenne","directions":"Preheat grill to medium light heat.<br>Oil grill rack.<br>Roll dough to a 12x15-inch rectangle.<br>Brush top with olive oil.<br>Place dough, oil sides down, on grill rack.<br>Cover and grill about 3 minutes, or until bottom is lightly browned.<br>Punch down any air bubbles, if needed.<br>Brush top with oil and turn over.<br>Immediately top evenly with remaining ingredients.<br>Cover and cook 3 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/60791/barbecue-pizza"},{"id":"60788","title":"Honey Mustard Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>vinegar, cider<br>sugars, brown<br>mustard, prepared, yellow","directions":"Combine all ingredients except the porkloin.<br>Coat the porkloin with the sauce.<br>Roast in a 375 degree oven for 20-30 minutes, basting occasionally until the meat thermometer register 155 - 160 degrees.<br>Slice thinly.","url":"https://recipe.bluelayer.org/recipe/60788/honey-mustard-pork-loin"},{"id":"60774","title":"Apricot Sausage Recipe","ingredients":"pork sausage, link/patty, unprepared<br>apricots, dried, sulfured, uncooked<br>orange juice, raw","directions":"Place sausage in skillet, cover with water.<br>Bring to a slow boil; boil for 10 minutes.<br>Drain and return to heat.<br>Add apricot jam and orange juice.<br>Simmer for at least 1/2 hour, or until liquid has thickened.<br>Keep a lid on skillet and turn sausage several times while cooking.<br>Serve hot.<br>Garnish with orange slices.","url":"https://recipe.bluelayer.org/recipe/60774/apricot-sausage-recipe"},{"id":"60757","title":"Spice-Rubbed Pork-Tenderloin","ingredients":"oil, olive, salad or cooking<br>spices, curry powder<br>spices, cumin seed<br>salt, table<br>spices, cinnamon, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat broiler.<br>Mix first 5 ingredients, coating meat with this mixture.<br>Place it on a rack in a broiling pan.<br>Put pan 5/7-inches from the heat source.<br>Broil 15/20 minutes, turning once during this time.<br>(Internal temperature will be 160 F.) Let meat rest in cutting board for 5 minutes before cutting (temperature will raise 5/10 degrees in the meantime).<br>Slice in an angle and serve.","url":"https://recipe.bluelayer.org/recipe/60757/spice-rubbed-pork-tenderloin"},{"id":"60698","title":"Hot Mustard","ingredients":"mustard, prepared, yellow<br>water, bottled, generic","directions":"Stir dry mustard and water till smooth.<br>Good with pork roast.","url":"https://recipe.bluelayer.org/recipe/60698/hot-mustard"},{"id":"60692","title":"Okie BBQ Rub","ingredients":"spices, paprika<br>salt, table<br>sugars, granulated<br>mustard, prepared, yellow<br>spices, chili powder<br>spices, cumin seed<br>spices, pepper, black<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix all ingredients.<br>Rub on chicken, beef, or pork.<br>Add to beans, etc.<br>Store in air-tight container.","url":"https://recipe.bluelayer.org/recipe/60692/okie-bbq-rub"},{"id":"60673","title":"Danielle Lapointe's Crock Pot Hoisin Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground<br>spices, garlic powder<br>sauce, hoisin, ready-to-serve","directions":"This recipe is for smaller size slow cookers.<br>Do not try in a large one unless you double or triple the amounts.<br>Wash tenderloin in an cold water rinse.<br>Rub ginger all over meat.<br>Spread hoisin onto meat, flipping once to cover.<br>Place in ziploc bag to marinate overnight.<br>Place marinated meat into slow cooker in morning.<br>Sprinkle with minced garlic.<br>Low heat setting: 6-8 hours.<br>High heat: setting 4 hours.<br>Slice and serve the marinade and meat over rice.<br>Or Shred and serve on buttered Crusty rolls.","url":"https://recipe.bluelayer.org/recipe/60673/danielle-lapointes-crock-pot-hoisin-tenderloin"},{"id":"60601","title":"Special Dinner Rack of Pork","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, rosemary, dried<br>spices, pepper, black","directions":"Place Rack of Pork in a shallow roasting pan.<br>Wrap each bone end with foil.<br>Sprinkle with rosemary&amp; Lemon Pepper- there should be a nice coating of the spices use a bit more if necessary Roast uncovered at 325F for 25 minutes per ld or until the internal temperature reaches at least 160F There should be just a hint of pink at the center Remove foil from bone ends and replace with frills (let stand about 10 minutes) To serve cut between the frills (bones).<br>Frills: cut a 4\"x 2 3/4: piece of foil or paper (bond paper will do).<br>Fold in half lengthwise but do not crease.<br>Make 1/2\" parallel cuts down from the folded edge to within 1\" of the bottom (do not cut through) To Apply Frills: Fold in half lengthwise but do not crease.<br>Wrap around the end of the bone.<br>Secure with a wee piece of tape.<br>Gently fluff ends with your fingers.","url":"https://recipe.bluelayer.org/recipe/60601/special-dinner-rack-of-pork"},{"id":"60540","title":"Sweet Potatoes with Pecans and Sausage","ingredients":"sweet potato, raw, unprepared<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>sugars, brown<br>nuts, pecans<br>spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Form sausage into round patties.<br>Place patties in a large, deep skillet.<br>Cook over medium high heat until brown.<br>Drain and set aside.<br>Wash yams, prick with fork and place on baking sheet.<br>Bake for 1 hour or until yams are soft.<br>Set aside to cool.<br>Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish.<br>Add sausage, butter, brown sugar, pecans and cinnamon.<br>Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/60540/sweet-potatoes-with-pecans-and-sausage"},{"id":"60535","title":"Easy Biscuits with Cream Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>leavening agents, baking soda<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>butter, without salt<br>pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.<br>Line a baking sheet with parchment paper; set aside.<br>Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.<br>Add the butter pieces and toss to just coat them in the flour mixture.<br>Place the bowl in the freezer for 10 minutes.<br>Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.<br>Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.<br>Generously dust a work surface with flour.<br>Scrape the dough out onto the surface and dust the top with more flour.<br>Using floured hands, gently pat the dough into a 1-inch-thick circle.<br>Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).<br>Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.<br>Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.<br>Repeat as needed until you have 8 total.<br>Discard any remaining dough.<br>Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.<br>Transfer them to a wire rack.<br>Meanwhile, make the gravy.<br>Heat the butter in a large frying pan over medium-high heat until foaming.<br>Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.<br>Reduce the heat to medium.<br>Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.<br>Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.<br>Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.<br>Bring to a simmer, stirring occasionally.<br>Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).<br>Taste and season with additional salt and pepper as needed.<br>Keep warm.<br>To serve, split the biscuits in half horizontally and top with the sausage gravy.","url":"https://recipe.bluelayer.org/recipe/60535/easy-biscuits-with-cream-gravy-recipe"},{"id":"60518","title":"Slow-Cooker Balsamic Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>sauce, barbecue<br>marketside, balsamic vinaigrette dressing,<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Place beef ribs in the bottom of slow cooker and sprinkle liberally with black pepper.<br>In a spouted cup, combine the barbecue sauce, vinaigrette salad dressing, and applesauce.<br>Stir well.<br>Pour wet mixture over meat.<br>Cover slow cooker and cook on LOW setting for 4-5 hours.<br>(If you need to cook it longer, you could probably leave the beef partially frozen to begin with to buy some extra cook time, or use a cheap roast instead of the ribs, which will need longer to cook.)<br>Serve with the marinade spooned over the ribs.<br>Steamed carrots make for a worthy sidekick.","url":"https://recipe.bluelayer.org/recipe/60518/slow-cooker-balsamic-beef-ribs"},{"id":"60501","title":"Pork Pull","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Season with salt and pepper.<br>Smoke over hickory at 225 to 250 degrees F. for 8 to 10 hours.<br>Let pork cool slightly.<br>Pull the meat apart with a fork.<br>Chop it up slightly and pour marinade over it.<br>Allow it to rest for 1 hour.<br>Mix the meat up thoroughly.","url":"https://recipe.bluelayer.org/recipe/60501/pork-pull"},{"id":"60497","title":"Porkaide","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic","directions":"Step 1: Heat the 1 cup of sugar and 1 cup of water until fully blended.<br>Step 2: Mix the syrup with the Ham Flavored Concentrate and add water until you have it at the desired thickness.<br>Four cups should be fine.<br>Step 3: Enjoy!!<br>!<br>Note: Your local supermarket should carry Ham Flavored Concentrate.<br>Check your ethnic food aisle for Goya products.<br>Goya makes a variety of Hispanic foods and produces the only Ham Flavored Concentrate that I'm aware of.<br>You can also google \"Goya Ham Flavored Concentrate\" and buy it off Amazon or something.","url":"https://recipe.bluelayer.org/recipe/60497/porkaide"},{"id":"60463","title":"Rio Grande Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, garlic powder<br>spices, chili powder<br>apples, raw, with skin<br>catsup<br>vinegar, distilled","directions":"Preheat your oven to 325 degrees.<br>In a small bowl, mix together the salt, galic salt and half of the chili powder.<br>Rub mixture all over the pork roast, and place fat side up on a rack in a shallow roasting pan.<br>Roast in the oven uncovered for 2 hours or until a meat thermometer registers 165 degrees.<br>In a small saucepan, combine jelly, ketchup, vinegar, and the remaining chili powder.<br>Bring to a boil.<br>Turn down heat and simmer for 2 minutes.<br>Brush roast with glaze.<br>Continue roasting for 10-15 minutes or until roast reaches 170 degrees.<br>Remove roast from the oven, and allow to rest for 10 minutes.<br>We like to use the drippings as a gravy for our mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/60463/rio-grande-pork-roast"},{"id":"60455","title":"Easy Teriyaki Sauce/Marinade","ingredients":"soy sauce made from soy (tamari)<br>sugars, brown<br>orange juice, raw<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>spices, pepper, red or cayenne","directions":"In a bowl whisk all ingredients together until no brown sugar granules remain.<br>Pour over chicken, beef or pork.<br>Marinate a minimum of 6 hours or up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/60455/easy-teriyaki-sauce-marinade"},{"id":"60406","title":"Southern style Pinto beans","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"wash beans and look for foreign matter, small stones or pieces of dirt.<br>rinse twice.<br>put in a heavy pot with the water and fatback.<br>bring to a boil and reduce to a slow simmer.<br>simmer about 3 hours.<br>Serve with corn bread and sliced onions.","url":"https://recipe.bluelayer.org/recipe/60406/southern-style-pinto-beans"},{"id":"60397","title":"Pig in the Blankets","ingredients":"wheat flour, white, all-purpose, unenriched<br>margarine, regular, 80% fat, composite, stick, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pork sausage, link/patty, unprepared","directions":"Divide sausage, forming 30 to 36 \"Pigs\".<br>(About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.<br>Sift together flour, baking powder and salt.<br>Cut in margarine as for pie dough.<br>Mix in milk, form into smooth ball.<br>Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide.<br>Wrap \"pig\" loosely in dough, overlapping on the bottom.<br>Do not pinch ends shut.<br>Prick top of each \"pig\" with a fork.<br>Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.<br>May be frozen up to 4 months.","url":"https://recipe.bluelayer.org/recipe/60397/pig-in-the-blankets"},{"id":"60345","title":"Basic Steamed Minced Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>salt, table<br>soy sauce made from soy (tamari)","directions":"Mince or possibly grind pork.<br>Mix well with cornstarch, salt and soy sauce.<br>Spread mix out flat like a pancake in a shallow heatproof dish.<br>Steam on a rack till done, about 30 min (see \"HOW-TO SECTION\").<br>Check with a fork to see which meat is no longer pink.<br>Serve warm.<br>NOTE: This dish is best when made with slightly fat pork.<br>VARIATIONS: Sliver rather than grind or possibly mince pork, and steam about 45 min.<br>In step 1, add in to pork mix any of the following:<br>1/2 tsp.<br>sugar<br>1 tsp.<br>peanut oil<br>few drops of sesame oil<br>1 or possibly 2 slices fresh ginger root, chopped<br>1 scallion stalk, chopped<br>1 egg, beaten<br>1/4 lb.<br>fresh mushrooms, chopped; or possibly 3 dry black mushrooms<br>(soaked), chopped<br>1/2 c. water chestnuts, chopped<br>Or possibly add in any of the following as indicated:<br>BLACK BEANS: Add in to pork mix 1 Tbsp.<br>fermented black beans<br>(soaked), mashed, and 1 garlic clove, chopped.<br>CHINESE SAUSAGES: Place on top of pork mix 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or possibly chopped.<br>Dry OYSTERS: Add in to pork mix 4 dry oysters (soaked), chopped.<br>DUCK LIVERS: Add in to pork mix 2 dry duck livers (soaked), chopped, and 1/2 c. water chestnuts, chopped.<br>PICKLED BAMBOO SHOOTS : Place on top of pork mix 1/2 c. pickled bamboo shoots, liquid removed.<br>PRESERVED TURNIP: Add in to pork mix 1/2 bundle preserved turnip, washed and shredded, 1 Tbsp.<br>sherry and a dash of pepper.<br>SALT CABBAGE: Add in to pork mix 1/4 to 1/2 c. salted or possibly preserved cabbage, minced.<br>Top with 2 Tbsp.<br>water chestnuts, sliced.<br>SALT EGG: Separate 1 salt egg.<br>Add in the white to the pork mix along with 1 fresh egg, beaten; 6 water chestnuts, chopped, 2 tsp.<br>sherry and a dash of pepper.<br>Mash or possibly cut up salt egg yolk and sprinkle on top.<br>SALT FISH: Add in to pork mix 1/8 lb.<br>dry salted fish (soaked), chopped, plus 1/4 c. water.<br>Or possibly arrange on top of pork mix 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, chopped.<br>Sprinkle with 1 tsp.<br>sugar and 1 Tbsp.<br>oil.<br>TEA MELON: Add in to pork mix 1/2 c. tea melon, rinsed and minced coarsely or possibly diced.<br>Or possibly add in 4 Tbsp.<br>tea melon and 1 c. bamboo shoots, minced coarsely.<br>Or possibly add in 2 Tbsp.<br>tea melon, chopped; 2 Tbsp.<br>preserved turnip, chopped; 1 Tbsp.<br>cloud ear mushrooms (soaked), chopped, and a few drops of sesame oil.<br>VEGETABLES: Add in to pork mix any of the following:<br>1 C. cauliflower, broken into tiny flowerets or possibly cut in 1-inch pcs and parboiled.<br>1/4 c. carrots, diced and parboiled.<br>1/4 c. c. Chinese turnips, diced and parboiled.<br>Instead of blending the soy sauce with the pork mix, as in step 1, sprinkle soy over the top with a circular motion in step 2.<br>Chopped scallions can be sprinkled over the pork in the same way.","url":"https://recipe.bluelayer.org/recipe/60345/basic-steamed-minced-pork-recipe"},{"id":"60289","title":"BBQ Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>sauce, barbecue<br>salt, table<br>spices, pepper, black","directions":"light Grill 1hour before putting ribs.<br>season ribs w/salt and pepper.<br>mix honey and bbq sauce together, set a side.<br>place ribs on grill, cook for 15 minutes on each side.<br>brush bbq/ honey sauce mix on ribs, cook for another 15 minutes.on each side ribs should be done.","url":"https://recipe.bluelayer.org/recipe/60289/bbq-pork-ribs"},{"id":"60282","title":"Pork & Pineapple Baked Medallions","ingredients":"shortening, vegetable, household, composite<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>sugars, brown<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 375 degrees F.<br>Add vegetable stock to a nonstick baking dish.<br>In a mixing bowl, add sliced baked pork medallions, maple syrup and brown sugar.<br>Stir gently to coat.<br>Add pineapples and juices.<br>Transfer into the baking dish, cover with aluminum foil and bake 30 minutes.<br>Remove foil an bake an additional 5 minutes.<br>Serve with baked sweet potatoes and side salad.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/60282/pork-pineapple-baked-medallions"},{"id":"60214","title":"Sweet and Sour Mango Pork","ingredients":"oil, canola<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beans, snap, green, raw<br>mango nectar, canned<br>vinegar, red wine<br>water, bottled, generic","directions":"Heat the oil in a wok or large pan.<br>Fry the pork strips and the green beans until the meat is cooked and golden, and the beans are just tender.<br>Mix the mango chutney, vinegar and water and then stir into the pork and beans.<br>Allow to bubble briefly and then serve with rice.","url":"https://recipe.bluelayer.org/recipe/60214/sweet-and-sour-mango-pork"},{"id":"60117","title":"Spicy Hawaiian Style BBQ Sauce","ingredients":"sauce, teriyaki, ready-to-serve<br>spices, pepper, red or cayenne<br>cornstarch<br>water, bottled, generic<br>catsup<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, ginger, ground","directions":"When Pork is finished roasting, add the Pan Drippings, Teriyaki Sauce, and red pepper flakes to a sauce pan, over low heat.<br>Meanwhile mix together Corn Starch and water.<br>Then pour corn starch mixture into the Teriyaki Sauce mixture, and bring to a simmer till it thickens.<br>Mix in 1 Cup of Ketchup.","url":"https://recipe.bluelayer.org/recipe/60117/spicy-hawaiian-style-bbq-sauce"},{"id":"60116","title":"Golden Glazed Pork Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>honey","directions":"Cut ribs into serving size portions.<br>Place ribs on a rack in a shallow roasting pan.<br>Bake in a 350F oven for 1 hour.<br>Drain off any fat.<br>For Glaze: Stir together soy sauce, mustard and honey.<br>Brush ribs lightly with some of the glaze.<br>Bake for 30-45 minutes more or until ribs are tender, brushing occasionally with the glaze.","url":"https://recipe.bluelayer.org/recipe/60116/golden-glazed-pork-ribs"},{"id":"60093","title":"The Bicol Express","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>onions, raw<br>spices, ginger, ground<br>spices, turmeric, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, peppers, hot, chili, mature red, canned<br>crustaceans, shrimp, raw (not previously frozen)<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)<br>peppers, sweet, green, raw<br>peppers, sweet, green, raw","directions":"Saute garlic in hot oil.<br>Add onions and cook until translucent.<br>Stir in fresh ginger, dilao, and the sliced cooked pork.<br>Stir continually for 5 minutes.<br>Add bagoong alamang and chopped hot chilli (siling labuyo).<br>Stir until the pork is completely covered by the mixture.<br>(about 15 minutes.)<br>Pour in 6 cups of coconut cream and add the sliced hot green and red peppers.<br>Continue cooking for about 20 minutes.<br>Add salt if necessary.<br>Note: chillis and peppers to be added according to spiciness desired.","url":"https://recipe.bluelayer.org/recipe/60093/the-bicol-express"},{"id":"60057","title":"Braised Spareribs With Pineapple","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, granulated<br>rice vinegar,<br>water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>pineapple, raw, all varieties<br>cornstarch<br>water, bottled, generic","directions":"Cut ribs apart; then with a cleaver, chop each, bone and all, in 2 inch sections.<br>Add soy sauce and toss.<br>Let stand 45 minutes, turning occasionally.<br>Drain, discarding sauce.<br>Drain pineapple, reserving juice.<br>Combine juice with sugar, vinegar and water.<br>Heat oil in heavy pan or wok.<br>Add ribs and stir-fry to brown (3 to 4 minutes).<br>Stir in flour, then pineapple juice mixture.<br>Heat quickly, then simmer, covered, until ribs are tender (about 45 minutes).<br>Add salt and canned pineapple chunks, stirring in gently only to heat through.<br>Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/60057/braised-spareribs-with-pineapple"},{"id":"60005","title":"Honey Mustard Grilled Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>honey<br>soy sauce made from soy (tamari)<br>sugars, brown<br>water, bottled, generic<br>sauce, worcestershire","directions":"In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.<br>Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.<br>Preheat grill to medium heat.<br>Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160F<br>Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.","url":"https://recipe.bluelayer.org/recipe/60005/honey-mustard-grilled-pork-roast"},{"id":"59932","title":"Grilled Pork Steaks With Fennel Seed","ingredients":"spices, fennel seed<br>corn, sweet, white, raw<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Grind fennel seeds and peppercorns using a spice grinder, blender, or mortar and pestle; set aside.<br>Trim excess fat from exterior of pork roast and cut, across the grain, into uniform steaks (1/2 - 3/4 inch); set aside and bring to room temperature.<br>Rub steaks on all sides with fennel spice mixture.<br>Grill steaks, over medium high heat until well browned, about 3 to 4 minutes per side; let rest 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/59932/grilled-pork-steaks-with-fennel-seed"},{"id":"59915","title":"Crock Pot Lil Smokies","ingredients":"pork sausage, link/patty, unprepared<br>catsup<br>sauce, barbecue<br>sugars, brown","directions":"Place ketchup, bbq sauce and brown sugar in crock-pot and stir.<br>Add in lil smokies and stir again.<br>Cook in crock-pot on low for 2 hours.<br>*I usually double or triple this recipe, depending on how many people are coming over.<br>There are never any left over no matter how many I make.","url":"https://recipe.bluelayer.org/recipe/59915/crock-pot-lil-smokies"},{"id":"59847","title":"Apple-\" Jack \" Pork Marinade","ingredients":"apples, raw, with skin<br>alcoholic beverage, distilled, whiskey, 86 proof<br>sugars, brown<br>spices, garlic powder<br>mustard, prepared, yellow<br>onions, raw<br>sauce, worcestershire<br>oil, olive, salad or cooking<br>molasses","directions":"Whisk all ingredients in a bowl.<br>Place meat in zip-loc type plastic bag and our marinade over.<br>Seal bag and refrigerate for 2-6 hours.<br>Remove meat and cook as desired, using reserved marinade as noted above.","url":"https://recipe.bluelayer.org/recipe/59847/apple-jack-pork-marinade"},{"id":"59845","title":"Chipotle Raspberry Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>raspberries, raw","directions":"Place pork roast in crock pot.<br>Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.<br>Pour Chipotle Raspberry Sauce on top of roast.<br>Be sure to use the whole jar and coat the whole top and sides of roast.<br>I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3.<br>I set mine the first time on high for 4 and was a little dry.<br>I like my pork medium well though!<br>So 3 hours on high worked for me.","url":"https://recipe.bluelayer.org/recipe/59845/chipotle-raspberry-pork-roast"},{"id":"59826","title":"Spicy Pork Roast","ingredients":"sugars, granulated<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix sugar, ground red chiles, oregano and pepper and rub over the pork roast.<br>Cover and refrigerate 30 minutes.<br>Heat oven to 325F (160C).<br>Place pork, fat side up, on rack in a shallow roasting pan.<br>Insert meat thermometer so that the tip is in the thickest part of the pork and doesn't rest in the fat.<br>Roast, uncovered, until thermometer registers 170 degrees F, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/59826/spicy-pork-roast"},{"id":"59777","title":"BBQ Dry Rub","ingredients":"sugars, granulated<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, paprika","directions":"In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika.<br>Rub onto pork 10 minutes prior to grilling.<br>Store any leftover rub in a sealed container.","url":"https://recipe.bluelayer.org/recipe/59777/bbq-dry-rub"},{"id":"59695","title":"Baked Beans(Usda)","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>beans, snap, green, raw<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>onions, raw","directions":"Line four 8x8-inch baking pans with heat-resistant freezer wrap.<br>Allow enough extra wrap to fold over top.<br>Use one pan for each six servings or one-fourth of the recipe.<br>Do not line pans for food to be served without freezing.<br>Add beans to boiling water; return to boiling.<br>Boil beans 2 minutes; then soak beans 1 hour (or overnight, if preferred).<br>Add salt pork and salt to beans.<br>Cook beans slowly until tender, about 1 1/2 hours.<br>Drain; save 2 cups cooking liquid.<br>Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.<br>Pour over beans.<br>Mix gently.<br>Pour one-fourth of mixture into each baking dish.<br>Preheat oven to 350F (180C).<br>Bake 1 hour or until beans are lightly browned and sauce is desired consistency.","url":"https://recipe.bluelayer.org/recipe/59695/baked-beans-usda"},{"id":"59656","title":"Pork Chop With Pomegranate Glaze","ingredients":"salt, table<br>spices, cinnamon, ground<br>spices, pepper, black<br>pomegranate juice, bottled<br>sugars, granulated<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In small bowl stir together salt, cinnamon and pepper.<br>Rub on both sides of pork chop.<br>In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once.<br>Remove from skillet.<br>Keep warm.<br>In same skillet combine pomegranate juice and sugar.<br>Bring to boiling.<br>Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half.<br>Return pork chop to skillet.<br>Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done.<br>Transfer to serving plate.<br>Sprinkle with onions.<br>MAKE IT A MEAL:.<br>-1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together.<br>-8 ounces roasted new red potatoes.<br>-1 cup raspberries with 1/2 cup vanilla frozen yogurt.<br>-Sparkling water with lime wedge.<br>(Total Calories: 459).","url":"https://recipe.bluelayer.org/recipe/59656/pork-chop-with-pomegranate-glaze"},{"id":"59641","title":"Pepperoni Pizza Dip Recipe","ingredients":"cheese, mozzarella, low sodium<br>pepperoni, beef and pork, sliced<br>cheese, parmesan, hard<br>cheese, ricotta, whole milk<br>cheese, parmesan, hard<br>tomatoes, sun-dried<br>salt, table<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>wheat flours, bread, unenriched","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.<br>Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment.<br>Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).<br>Transfer the mixture to a 9-inch pie plate and smooth the top.<br>Evenly sprinkle with the remaining mozzarella and pepperoni.<br>Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes.<br>Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.","url":"https://recipe.bluelayer.org/recipe/59641/pepperoni-pizza-dip-recipe"},{"id":"59604","title":"Guinness BBQ Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, chili powder<br>spices, oregano, dried<br>spices, basil, dried<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sauce, barbecue<br>mustard, prepared, yellow","directions":"Remove the ribs from packaging and using a sharp knive slit the membrane on the bone side of the rack and attempt to remove as much of it as you can.<br>It is edible so don't worry if you can't get it all.<br>Rinse the ribs under cold water and allow to sit at room temperature while you make the rub.<br>Mix the Paprika, Onion Powder, Garlic Powder, Chilli Powder, Oregano, Basil, Ground Black Pepper and Cayenne Pepper to make the rub.<br>Using a basting brush put a thin layer of the yellow mustard on both sides of the rack.<br>Sprikle the rub onto both sides in as even a coat as possible.<br>Preheat your grill to 225 F leaving one side of the grill off.<br>Take your time doing this and make sure the temperature stays within 5 F to allow even cooking temperature.<br>Place the racks of ribs on the side of the grill with no direct heat with the bone side down.<br>Cook ribs for 4 - 6 Hours depending on your grill.<br>About 30 minutes before you remove the ribs, baste them with the Bbq sauce and allow to turn into a glaze on the ribs.<br>Remove the ribs and cover with aluminum foil for 10 minutes before eating to allow the meat to rest.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/59604/guinness-bbq-baby-back-ribs"},{"id":"59602","title":"Balsamic Roasted Pork Loin","ingredients":"la flor, steak seasoning,<br>vinegar, balsamic<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Dissolve steak seasoning in balsamic vinegar, then stir in olive oil.<br>Place pork into a resealable plastic bag and pour marinade overtop.<br>Squeeze out air and seal bag; marinate 2 hours to overnight.<br>Preheat oven to 350 degrees F (175 degrees C).<br>Place pork into a glass baking dish along with marinade.<br>Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.<br>Let the roast rest for 10 minutes before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/59602/balsamic-roasted-pork-loin"},{"id":"59591","title":"Italian Porketta","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>dill weed, fresh<br>spices, fennel seed<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>spices, oregano, dried","directions":"Combine seasonings together and coast roast with mixture.<br>Roast in shallow pan at 325 degrees for 45 minutes to 1 hour, until meat therometer reads 155 degrees.<br>Let roast rest 5 to 10 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/59591/italian-porketta"},{"id":"59586","title":"Sunday Plastic Wrap Roasted Pork for Pulled Pork or Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, paprika<br>spices, garlic powder<br>spices, onion powder<br>spices, chili powder","directions":"Rinse/dry roast.<br>I clean and rinse a kitchen sink well with a bleach product (Comet) and use that for my \"rub bowl\".<br>Stab the roast with a sharp knife all over all sides, so the spices get into the meat.<br>Combine all spices and herbs in a bowl.<br>Please feel free to add brown sugar (if you want more BBQ pulled pork flavor) or more \"mex\"spice (for carnitas flavor).<br>Rub the roast well.<br>Lay out a sheet of plastic wrap large enough to cover the roast.<br>Place and cover the roast.<br>Repeat 4 or 5 times, pivoting and turning the roast over so it will be sealed from all angles and ends.<br>Lay out and form sheets of aluminum foil to completely envelope and seal your package.<br>Place in large baking dish and refrigerate for at least 4 hours.<br>Before bedtime, set oven to 225F degrees.<br>Place the dish in the oven and walk away/sleep for a minimum of 8 hours.<br>Remove dish from oven after a good night's sleep.<br>Let rest for 45 minutes while you drink your coffee and have a nice breakfast.<br>I drain the fat that accumulates in the dish (notice, because of the low heat, there is no scorching on that dish) then replace the roast.<br>cut away the foil/plastic wrap, letting the juices fall back into the dish.<br>Now you can cut or shred the meat as you wish.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/59586/sunday-plastic-wrap-roasted-pork-for-pulled-pork-or-carnitas"},{"id":"59575","title":"Grilled Pork Tenderloins with Wasabi Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>orange juice, raw<br>oil, sesame, salad or cooking<br>wasabi, root, raw<br>spices, ginger, ground","directions":"Heat grill.<br>Place pork in 13X9\" glass baking dish.<br>In small bowl, whisk together soy sauce, orange juice concentrate, sesame oil and wasabi.<br>Pour 1/4 cup of the soy sauce mixture over pork, turn pork to coat.<br>Place pork on gas grill over medium to medium high heat or on charcoal grill 4-6\" from medium to medium high coals.<br>Cook 15-20 minutes or until internal tem reaches 145 Deg turning occasionally.<br>Remove from grill, let stand 5 minutes.<br>Slice thinly Divide pork and ginger among 6 places.<br>Serve with remaining soy sauce misture.<br>Dip slice of pork into sauce, eat with slice of ginger.","url":"https://recipe.bluelayer.org/recipe/59575/grilled-pork-tenderloins-with-wasabi-sauce"},{"id":"59457","title":"Finger-Lickin' Rib Rub","ingredients":"sugars, granulated<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Mix all together.<br>Use on beef or pork ribs before basting with BBQ sauce.","url":"https://recipe.bluelayer.org/recipe/59457/finger-lickin-rib-rub"},{"id":"59420","title":"Pork Tenderloin with Mustard-Peppercorn Crust","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>spices, thyme, dried<br>corn, sweet, white, raw","directions":"Pat the tenderloin dry.<br>Mix together the mustard and thyme; spread all over the tenderloin.<br>Sprinkle all over with the peppercorns.<br>Place on a rack in a roasting pan and roast in a 400 degree F oven for 30 to 40 minutes or until a meat thermometer inserted into the thickest part registers 160-170 degrees F and juices run clear.<br>To serve, cut into 3/4-inch thick slices.","url":"https://recipe.bluelayer.org/recipe/59420/pork-tenderloin-with-mustard-peppercorn-crust"},{"id":"59381","title":"Ma Po Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>cornstarch<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, pepper, black<br>oil, olive, salad or cooking<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Drain the tofu and cut into cubes.<br>marinate the ground pork in soy sauces and corn starch for 20 minutes.<br>heat the wok.<br>Add 1 table spoon cooking and garlic oil.<br>Add the ground pork.<br>Stir fry until the pork is nearly cooked.<br>Lower the heat to medium, and add the black bean sauce, chilli oil, and the tofu cubes.<br>Cook over medium heat for 7 to 70 minutes.<br>Add water or chicken broth as needed.<br>Just before serving, sprinkle with the pepper oil.","url":"https://recipe.bluelayer.org/recipe/59381/ma-po-tofu"},{"id":"59353","title":"My Favorite Pork Butt Rub","ingredients":"sugars, brown<br>sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>salt, table<br>spices, chili powder<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, pepper, black<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>sauce, worcestershire","directions":"mix and inject injection<br>apply rub.","url":"https://recipe.bluelayer.org/recipe/59353/my-favorite-pork-butt-rub"},{"id":"59329","title":"Outi's Cider Sauce","ingredients":"apples, raw, with skin<br>cornstarch","directions":"Mix the apple cider and cornstarch in the saucepan.<br>Heat to boiling over medium heat, stirring constantly.<br>Boil and stir about 1 minute or until sauce thickens slightly.<br>Serve the sauce with meat.<br>(Outi serves with pork roast).","url":"https://recipe.bluelayer.org/recipe/59329/outis-cider-sauce"},{"id":"59300","title":"Bacon Wrapped Chorizo Stuffed Dates","ingredients":"dates, deglet noor<br>bacon, meatless<br>pork sausage, link/patty, unprepared","directions":"Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo.<br>Wrap the stuffed date with bacon and secure with a toothpick.<br>Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes.<br>Watch closely as the bottoms can burn easily due to the natural sugars in the dates.<br>Makes about 45 pieces.","url":"https://recipe.bluelayer.org/recipe/59300/bacon-wrapped-chorizo-stuffed-dates"},{"id":"59293","title":"Cornmeal and Cumin Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornmeal, degermed, unenriched, yellow<br>spices, cumin seed<br>oil, olive, salad or cooking","directions":"Season pork with salt and pepper.<br>Mix cornmeal and cumin together.<br>Turn pork in this mixture to coat.<br>Heat oil in a skillet til hot but not smoking.<br>Brown pork, turning, about 3 minutes.<br>Transfer pork to a roasting pan.<br>Roast at 350F for 25 to 30 minutes until internal temperature registers 155F.<br>Let stand 10 minutes loosely covered.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/59293/cornmeal-and-cumin-pork-loin"},{"id":"59272","title":"Wurst Salad from Biergarten Restaurant at Epcot","ingredients":"pork sausage, link/patty, unprepared<br>fresh red onions,<br>pickles, cucumber, sour<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>oil, canola<br>vinegar, balsamic<br>vinegar, red wine<br>sugars, granulated","directions":"Cut the assorted sausages thinly on the bias.<br>Add the red onion and sweet pickles to the sausages.<br>Mix mustards, oil, vinegars and sugar.<br>Mix dressing with sausages.<br>Let set for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/59272/wurst-salad-from-biergarten-restaurant-at-epcot"},{"id":"59268","title":"Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"If desired, marinade ribs prior to cooking.<br>Arrange ribs on rack in baking pan.<br>Brush barbecue sauce generously over ribs, covering them thoroughly.<br>Bake at 375 to 400F (200C) for 45 minutes, basting frequently with sauce, until ribs are tender and well done.","url":"https://recipe.bluelayer.org/recipe/59268/beef-ribs"},{"id":"59246","title":"BBQ Sauce","ingredients":"catsup<br>water, bottled, generic<br>sauce, worcestershire<br>sugars, brown<br>spices, chili powder<br>parsley, fresh<br>spices, oregano, dried<br>spices, rosemary, dried<br>salt, table","directions":"Combine all ingredients and cook over low heat for 30 minutes, stirring frequently.<br>If you prefer a thicker sauce, use less water.<br>I pour this over chicken breasts or pork chops before frying or baking them.<br>I have also tripled this and cooked it in my crockpot on low for several hours and canned the BBQ sauce for later use.","url":"https://recipe.bluelayer.org/recipe/59246/bbq-sauce"},{"id":"59209","title":"White Mirepoix","ingredients":"onions, raw<br>leeks, (bulb and lower leaf-portion), raw<br>celery, raw<br>parsnips, raw<br>mushrooms, white, raw","directions":"Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).<br>Makes just over 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).<br>Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.<br>Beef: stock in about 15-20 hours.<br>Pork: stock in about 12-15 hours.<br>Chicken: stock in about 5-7 hours.<br>Vegetable: stock in about 2-4 hours.<br>Fish: stock in about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/59209/white-mirepoix"},{"id":"59169","title":"Classic Brine for Poultry, Shellfish and Pork","ingredients":"water, bottled, generic<br>salt, table<br>sugars, brown","directions":"Bring water to a boil and add the salt and sugar and allow both to completely dissolve.<br>If you are going to add herbs or seasonings add them now so the hot water will cause them to release their essence.<br>Remove from heat and allow to cool.<br>Place the meat (except for whole birds) into a one-gallon zip-lock bag.<br>Add the cooled brine and press baggie to remove excess air and seal.<br>Place in fridge for recommended time.<br>Use 1 quart of brine solution per pound of food, not to exceed 2 gallons of brine.<br>Brine for 1 hour per pound, but not for less than 30 minutes or for more than 8 hours.<br>HOW LONG TO BRINE.<br>The thickness of the muscle, the strength of the brine.<br>and your own taste determine how long to brine an item.<br>For a moderately strong brine (1 cup salt to 1 gallon water), the following brining times are rough guidelines.<br>If you aren't ready to cook at the end of the brining time, remove the meat from the brine, but keep the meat refrigerated.<br>Shrimp: 30 minutes.<br>Whole chicken (4 pounds): 8 to 12 hours.<br>Chicken parts: 1 1/2 hours.<br>Cornish game hens: 2 hours.<br>Turkey (12 to 14 pounds): 24 hours.<br>Pork chops (1 1/4 to 1 1/2 inch thick): 1 to 2 days.<br>Whole pork tenderloin: 12 hours.<br>Whole pork loin: 4 hours.","url":"https://recipe.bluelayer.org/recipe/59169/classic-brine-for-poultry-shellfish-and-pork"},{"id":"59149","title":"Mamas Sausage-Pecan Balls","ingredients":"nuts, pecans<br>cheese, cheddar<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, red or cayenne<br>shortening, vegetable, household, composite<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat the oven to 350F.<br>Line a baking sheet with a silicone baking sheet or parchment paper.<br>Place the pecans in the work bowl of a food processor fitted with the metal blade.<br>Pulse until chopped, but not too finely.<br>Remove to a bowl and set aside.<br>Replace the blade with the grating disc and grate the cheese.<br>Remove to a second bowl and set aside.<br>Switch back to the metal blade.<br>To make the sausage mixture, in the same bowl of the food processor (no need to clean it), combine the flour, baking powder, salt, and cayenne pepper.<br>Pulse to combine.<br>Add the shortening and pulse until the mixture resembles coarse meal.<br>Add the grated cheese and the sausage and pulse until well combined.<br>Transfer the mixture to a bowl.<br>Add the reserved pecans and, using your hands, press the dough together until well combined.<br>(The dough will be very crumbly.)<br>To form the balls, using a small ice cream scoop and your hands, shape the mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet.<br>Bake until browned, 20 to 25 minutes.<br>Remove to a rack to cool.<br>Serve immediately.<br>The balls can be refrigerated in an airtight container for up to 3 days.<br>To serve, let the balls come to room temperature.<br>Or to serve warm, reheat in a 350F oven until heated through, 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/59149/mamas-sausage-pecan-balls"},{"id":"59091","title":"Italian Bread Crumbs Made Easy","ingredients":"bread crumbs, dry, grated, plain<br>salt, table<br>parsley, fresh<br>spices, garlic powder<br>spices, onion powder<br>sugars, granulated<br>spices, oregano, dried","directions":"Combine all ingredients in a small bowl.<br>*This recipe makes 1 cup of bread crumbs.<br>*<br>**This works great on fried or baked chicken, fish, pork chops, eggplant, etc.<br>**","url":"https://recipe.bluelayer.org/recipe/59091/italian-bread-crumbs-made-easy"},{"id":"59074","title":"Minced Pork With Pumpkin and Leafy Vegetables Porridge","ingredients":"pumpkin, raw<br>cabbage, raw<br>spinach, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the rice and soaked for about 4 hours and above.<br>Add about 350ml water and bring it to a boil for about 30 minutes Simmer the rice until it is soft like porridge.<br>Wash pumpkin, removed skin and steam about 10mins.<br>Diced the vegetables.<br>After the porridge is cooked, add pork, pumpkin puree and vegetables to the porridge and simmer for another 5 minutes Season to taste.","url":"https://recipe.bluelayer.org/recipe/59074/minced-pork-with-pumpkin-and-leafy-vegetables-porridge"},{"id":"59042","title":"Crockpot BBQ Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>sauce, barbecue","directions":"Place pork butt into crockpot.<br>Add apple cider vinegar and enough water to reach half-way up the meat meat.<br>Put the lid on.<br>Cook on low setting for 6-8 hours (you can also play with 4 hours on low, 2 hours high).<br>Remove meat from crockpot and place in a large pan.<br>Preheat oven to 350 F.<br>Pull the pork into pieces (using 2 forks or your desired method) and mix in the BBQ sauce.<br>Put the pan in the oven and bake for 20 minutes.<br>Serve on your favourite toasted bun for sandwiches or alongside your favourite beans or salad.<br>I used my favourite coleslaw on top of my meat.<br>So yummy.<br>Recipe adapted from Add a Pinch.","url":"https://recipe.bluelayer.org/recipe/59042/crockpot-bbq-pulled-pork"},{"id":"59041","title":"Sauerkraut Favorite Recipe","ingredients":"pork sausage, link/patty, unprepared<br>sauerkraut, canned, solids and liquids<br>onions, raw<br>water, bottled, generic","directions":"Cut sausage into 1/2-inch pcs.<br>Rinse and drain sauerkraut.<br>Then mix together kraut, onion mix and water.<br>Layer kraut and sausage in baking dish.<br>Sprinkle 1 c. crushed potato chips over top.<br>Bake at 350 degrees for 30-45 min.","url":"https://recipe.bluelayer.org/recipe/59041/sauerkraut-favorite-recipe"},{"id":"59037","title":"Bar-B-Barn Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, cinnamon, ground","directions":"In a heavy saucepan, mix applesauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon.<br>Over medium high heat, bring the sauce to the boiling point and continue boiling one to two minutes.<br>Place parboiled ribs in an oven-proof dish and brush liberally with the sauce.<br>Bake for 45 minutes at 350 or grill over medium heat till browned.<br>Turn ribs and brush underside with remaining sauce.<br>Continue baking for 45 minutes.<br>Serves four.","url":"https://recipe.bluelayer.org/recipe/59037/bar-b-barn-ribs"},{"id":"58945","title":"Barbecued Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>pineapple, raw, all varieties<br>soy sauce made from soy (tamari)","directions":"Place ribs on a baking rack.<br>Combine 3/4 c barbecue sauce, jam, and soy sauce.<br>Pour over ribs.<br>Bake at 450F for 30 minutes to brown.<br>Take out of oven.<br>Layer beef and sauce used in oven in a slow cooker.<br>Cover.<br>Cook on low 8 hours.<br>Mix remaining 3/4 c sauce with sauce from slow cooker.<br>Pour over ribs and serve.","url":"https://recipe.bluelayer.org/recipe/58945/barbecued-beef-ribs"},{"id":"58910","title":"Calico Beans","ingredients":"beans, kidney, all types, mature seeds, raw<br>butter, without salt<br>beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beef, grass-fed, ground, raw<br>spices, onion powder<br>sauce, barbecue","directions":"Brown ground beef and drain away the fat.<br>Place the ground beef in crock pot and add all beans, onion powder and BBQ sauce.<br>Heat until bubbly (crock pot can be on low to simmer, or high to speed cooking)and serve.","url":"https://recipe.bluelayer.org/recipe/58910/calico-beans"},{"id":"58892","title":"Pork With Garlic & Black Pepper (Thai) Recipe","ingredients":"oil, corn, peanut, and olive<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, fish, ready-to-serve<br>spices, pepper, black<br>parsley, fresh","directions":"Heat wok and add in peanut oil.<br>Saute/fry garlic for moment and add in pork.<br>Cook 3-5 min then add in remaining ingredients.<br>Stir for another minute or possibly so then serve.","url":"https://recipe.bluelayer.org/recipe/58892/pork-with-garlic-black-pepper-thai-recipe"},{"id":"58863","title":"Old Fashioned Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>spices, ginger, ground<br>salt, table<br>spices, pepper, black","directions":"Pick out stones, then soak beans over night.<br>Drain beans.<br>Place in large pot with fresh water.<br>Boil until they are tender- about 1 hour.<br>Drain.<br>Mix all of the ingredients in bean pot, stir in beans gently.<br>Cover with water.<br>Cover pot and bake in 350 oven for 3-4 hours until the consistency you like.<br>If you want to bake them all day but they start looking thick you can add a little more water.","url":"https://recipe.bluelayer.org/recipe/58863/old-fashioned-baked-beans"},{"id":"58808","title":"Maple Cherry Sauce","ingredients":"cherries, sweet, raw<br>cornstarch<br>cherries, sweet, raw<br>syrup, maple, canadian<br>nuts, walnuts, english<br>orange juice, raw","directions":"Put cherry juice blend and cornstarch in a small saucepan, mix well.<br>Cook over medium heat until thickened.<br>Add cherries, maple-flavored syrup, walnuts and orange peel then mix well.<br>Cook, stirring frequently, over low heat until all ingredients are hot.<br>Serve over roast turkey, pork or ham.","url":"https://recipe.bluelayer.org/recipe/58808/maple-cherry-sauce"},{"id":"58748","title":"All-American Rub","ingredients":"sugars, brown<br>onions, raw<br>spices, garlic powder<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>spices, nutmeg, ground","directions":"Mix all ingredients and store in an airtight container for up to 6 months.<br>Rub over steaks, pork or chicken; refrigerate up to 4 hours before grilling or broiling.","url":"https://recipe.bluelayer.org/recipe/58748/all-american-rub"},{"id":"58710","title":"Roast Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Place picnic shoulder on rack in shallow roasting pan.<br>If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.<br>Roast, uncovered, at 325F (160C) (slow oven) until done, about 2 1/2 hours.<br>To test for doneness, make a small cut next to bone into thicker part of meat.<br>Juices will be clear when meat is done.<br>Remove fat from drippings.<br>Separate meat from rind, fat, and bone.<br>Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.<br>Slice remaining meat.<br>Save half for sandwiches and half for Roast Pork with Gravy.","url":"https://recipe.bluelayer.org/recipe/58710/roast-pork-shoulder"},{"id":"58696","title":"Boneless BBQ'd Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Boil ribs on stove for 20 minutes.<br>Preheat oven to 350 degrees.<br>Line a 13x9 glass pan with foil.<br>When ribs are done boiling, put in pan.<br>Cook for half hour.<br>When done coat ribs with barbecue sauce to taste.<br>Cook for another half hour or until tender.","url":"https://recipe.bluelayer.org/recipe/58696/boneless-bbqd-ribs"},{"id":"58624","title":"Sweet and Tangy Spareribs","ingredients":"bacon, meatless<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>mustard, prepared, yellow<br>molasses<br>soy sauce made from soy (tamari)<br>vinegar, distilled<br>sauce, worcestershire<br>spices, pepper, black","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Heat bacon drippings in a large, heavy skillet over medium heat.<br>Place spareribs in the skillet, and brown on each side for about 5 minutes.<br>Season with garlic salt and pepper.<br>In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.<br>Place browned ribs in a large baking dish.<br>Cover with the mustard sauce mixture.<br>Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).","url":"https://recipe.bluelayer.org/recipe/58624/sweet-and-tangy-spareribs"},{"id":"58564","title":"Curry Pork & Shrimp Filled Buns","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, spring or scallions (includes tops and bulb), raw<br>onions, raw<br>crustaceans, shrimp, raw (not previously frozen)<br>salt, table<br>spices, curry powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix Meat with seasonings until blended.<br>Roll in flour.<br>Deep fry inskillet for 3 to 4 min per side.<br>Remove and drain.","url":"https://recipe.bluelayer.org/recipe/58564/curry-pork-shrimp-filled-buns"},{"id":"58474","title":"Crock Pot Asian Shredded Beef/Pork","ingredients":"beef, grass-fed, ground, raw<br>soy sauce made from soy (tamari)<br>sauce, hoisin, ready-to-serve<br>catsup<br>honey<br>wei-chuan, five spice powder,<br>spices, garlic powder","directions":"Use a 5 quart slow cooker.<br>Trim any visible fat from the meat, and plop it into your stoneware.<br>My meat was fresh, but it's okay if your meat is still frozen.<br>Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.<br>Pour in the soy and hoisin sauces.<br>Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork.<br>You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).<br>Serve over white or brown basmati rice, or over shredded cabbage.","url":"https://recipe.bluelayer.org/recipe/58474/crock-pot-asian-shredded-beef-pork"},{"id":"58458","title":"Simply Potatoes Italian Casserole (Giambotta) #5FIX","ingredients":"potatoes, raw, skin<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>pork sausage, link/patty, unprepared<br>peppers, sweet, green, raw<br>salt, table","directions":"Pre-heat oven to 375F.<br>Place all ingredients into non-stick baking pan.<br>Stir to mix.<br>Bake 45 minutes, stirring every 15 minutes.<br>Remove from oven and serve.","url":"https://recipe.bluelayer.org/recipe/58458/simply-potatoes-italian-casserole-giambotta-5fix"},{"id":"58364","title":"Dry Rub for Pork","ingredients":"sugars, granulated<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"In a medium bowl mix all spices together.<br>Using hands (covered with disposable plastic gloves) rub generously into both sides of the meat, use as much rub as needed to cover the meat completely.<br>Cover and refrigerate for at least 6-24 hours.<br>Store any leftover rub tightly covered in a glass jar.","url":"https://recipe.bluelayer.org/recipe/58364/dry-rub-for-pork"},{"id":"58360","title":"Polynesian Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>spices, garlic powder","directions":"Cut 1 1/2 pound pork loin into slices of desired thickness.<br>Place other ingredients in 1-gallon freezer bag and add pork.<br>Turn several times to cover meat with marinade.<br>Label and freeze.<br>To serve, thaw meat.<br>Layer in prepared baking pan and pour extra marinade over meat.<br>Cover and cook in a 350-degree oven for 30 minutes.<br>Turn meat and bake for 20 more minutes.<br>Suggested sides: Baked sweet potatoes.","url":"https://recipe.bluelayer.org/recipe/58360/polynesian-pork-loin"},{"id":"58339","title":"Pork Asado","ingredients":"sugars, brown<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"mix all the ingredients except pork.<br>cook in low flame.<br>lay down the pork and cover it.<br>you may add water and soy sauce until the meat is tender.<br>top with plain rice and its ready to serve.","url":"https://recipe.bluelayer.org/recipe/58339/pork-asado"},{"id":"58314","title":"Tex Mex BBQ Rub","ingredients":"spices, oregano, dried<br>salt, table<br>spices, chili powder<br>spices, cumin seed<br>spices, coriander seed<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix ingredients well and store in an airtight &amp; labeled container.<br>This rub works well with chicken, pork and BEEF.<br>Goes well with the Tex Mex BBQ Sauce.","url":"https://recipe.bluelayer.org/recipe/58314/tex-mex-bbq-rub"},{"id":"58302","title":"Sausage, Broccoli and Pasta Toss (Bhg)","ingredients":"cheese, parmesan, hard<br>broccoli, raw<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>spices, caraway seed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard<br>mustard, prepared, yellow","directions":"In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 5 minutes less than the time given on the package, stirring occasionally.<br>Add broccoli and sausage.<br>Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally.<br>Drain; keep warm.<br>Meanwhile, in a medium saucepan, melt butter.<br>Stir in flour and caraway seeds.<br>Add milk all at once.<br>Cook and stir until thickened and bubbly.<br>Add cheese and mustard, stirring until cheese melts.<br>Pour over tortellini mixture; toss to coat.","url":"https://recipe.bluelayer.org/recipe/58302/sausage-broccoli-and-pasta-toss-bhg"},{"id":"58301","title":"Kansas City Rib Rub","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"Pre-heat the oven to 275*F. Mix the rib rub together then heavly sprinke the rub on the ribs.<br>Put the ribs in the oven for 2 hours.<br>After the 2 hours broil them for 30 min.<br>Enjoy","url":"https://recipe.bluelayer.org/recipe/58301/kansas-city-rib-rub"},{"id":"58289","title":"Jack Daniel's Ribs","ingredients":"spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, barbecue<br>alcoholic beverage, distilled, whiskey, 86 proof","directions":"Heat oven to 325.<br>Mix chili, garlic, onion, salt and pepper in shallow roasting pan.<br>Rub spice mix on ribs and roast till tender, About 2 hours.<br>Mix Jack and BBQ sauce and brush over ribs.<br>Roast for 10 minute.<br>enjoy!","url":"https://recipe.bluelayer.org/recipe/58289/jack-daniels-ribs"},{"id":"58257","title":"Tomato-Olive-Caper Tapenade","ingredients":"oil, olive, salad or cooking<br>shallots, raw<br>cherries, sweet, raw<br>oil, olive, salad or cooking<br>capers, canned<br>spices, oregano, dried<br>vinegar, balsamic","directions":"Heat oil in skillet over medium heat.<br>Add the shallot and cook until begins to soften.<br>Add the tomatoes and cook, stirring until soft.<br>Add olives and capers and cook for 30 seconds more.<br>Stir in oregano and vinegar and remove from heat.<br>Spoon over fish (or chicken or pork).","url":"https://recipe.bluelayer.org/recipe/58257/tomato-olive-caper-tapenade"},{"id":"58163","title":"Pork Rub","ingredients":"spices, paprika<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>sugars, brown<br>salt, table","directions":"Combine all ingredients well.<br>Use to coat pork chops/steaks or other meat.<br>Store leftover rub in a cool place.","url":"https://recipe.bluelayer.org/recipe/58163/pork-rub"},{"id":"58161","title":"Rudy Mikeska's \"All Purpose\" Seasoning Rub","ingredients":"salt, table<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder","directions":"Mix all ingredients together and place in an airtight container.<br>Rub on beef, pork, chicken, lamb (anything) generously and marinate 1 to 5 days, refrigerated, before cooking.","url":"https://recipe.bluelayer.org/recipe/58161/rudy-mikeskas-all-purpose-seasoning-rub"},{"id":"58131","title":"Pork Rib Rubb","ingredients":"salt, table<br>spices, pepper, black<br>sauce, peppers, hot, chili, mature red, canned<br>spices, onion powder<br>spices, garlic powder<br>spices, cumin seed<br>sugars, brown","directions":"Mix all this together rub on ribs.<br>heat oven 275.<br>rap ribs in foil cook in the oven for 2 hours.<br>remove from oven unrap mix juices with your.<br>favorite bbq sauce.<br>smear it on the ribs then carmelize over grill.<br>serve with your favorite side and ice tea.","url":"https://recipe.bluelayer.org/recipe/58131/pork-rib-rubb"},{"id":"58086","title":"Greek Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>lemon juice, raw","directions":"Boil ribs for 20 minutes.<br>Remove ribs from water and place on a foil lined cookie sheet.<br>Sprinkle the ribs with the lemon juice and then the seasonings, making sure to coat both sides.<br>(You may need to adjust the amounts of seasonings- I do this by eye so the measurements given are approximate).<br>Place in a 350 oven for 30 minutes.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/58086/greek-ribs"},{"id":"58068","title":"Maple Glaze for Pork","ingredients":"syrup, maple, canadian<br>sugars, brown<br>catsup<br>mustard, prepared, yellow<br>sauce, worcestershire","directions":"In small saucepan, combine all glaze ingredients.<br>Bring to a boil, stirring constantly.<br>Set aside.<br>Serve with any pork entree.","url":"https://recipe.bluelayer.org/recipe/58068/maple-glaze-for-pork"},{"id":"58057","title":"Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, paprika<br>spices, pepper, black<br>spices, cumin seed<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, onion powder<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>water, bottled, generic","directions":"Combine dry ingredients in a bowl and rub on a 3 - 4 lb.<br>pork butt roast making sure to get it in all the crevices.<br>Once the rub is applied place pork roast in a large bowl or container then cover with foil and refrigerate 10-24 hours.<br>After allowing roast to refrigerate for the desired time remove and place it in a large roasting pan with a rack and put 3 cups of apple juice and 2 cups of water in the bottom of the pan.The rack will keep the roast elevated above the liquid in the pan while cooking.<br>Cover the pan very tightly with foil and cook in a 300 degree oven for 5 hours.<br>After 5 hours remove foil then cook for an additional 30 minutes.<br>After 30 minutes allow pork roast to rest at least 10 minutes then transfer to a bowl and shred with two forks then moisten shredded meat with desired BBQ sauce and serve on buns.<br>If preferred an outdoor smoker could be used instead of the oven just place the apple juice and water in the drip tray at the bottom of the smoker and the roast on the rack inside the smoker and cook on approximately 300 degrees for 5 hours.","url":"https://recipe.bluelayer.org/recipe/58057/pulled-pork"},{"id":"58056","title":"Simple Char Siu Pork Marinade","ingredients":"sugars, brown<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix brown sugar, soy sauce, garlic powder, and crushed red pepper in a bowl.","url":"https://recipe.bluelayer.org/recipe/58056/simple-char-siu-pork-marinade"},{"id":"58005","title":"Orange BBQ Pork Ribs","ingredients":"sauce, barbecue<br>sugars, granulated<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Barbecue.<br>Preheat barbecue to medium-low heat.<br>Mix barbecue sauce and drink mix until well blended.<br>Place half of the ribs each i single layer in centre of sheet of heavy-duty aluminum foil.<br>Spoon sauce mixture over ribs.<br>Bring up foil sides.<br>Double fold tops and ends to seal packets, leaving room for heat circulation inside.<br>Place packets on grate of barbecue; cover with lid.<br>Grill 1 hr and 30min, or until ribs are very tender.<br>Remove from foil.<br>Skim fat from sauce and serve with ribs.<br>Oven.<br>Preheat oven to 350 degrees.<br>Place ribs in single layer in large roasting pan.<br>Pour sauce mixture over ribs; cover tightly with foil.<br>Bake 1hr 30min.<br>Remove foil; continue baking 15min, or until ribs are tender.<br>Skim fat from sauce and serve with ribs.","url":"https://recipe.bluelayer.org/recipe/58005/orange-bbq-pork-ribs"},{"id":"57967","title":"Pepperoni Crisps","ingredients":"pepperoni, beef and pork, sliced<br>a cajun life, all purpose cajun seasoning,","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle with Cajun seasoning.<br>Bake in preheated oven for 10 minutes.<br>Remove sheet from oven and pat away grease with paper towels.<br>Return to oven and bake until crisp, 2 to 4 additional minutes.<br>Drain on paper towels.<br>Store cooled chips in an airtight container.","url":"https://recipe.bluelayer.org/recipe/57967/pepperoni-crisps"},{"id":"57920","title":"Dijon Mustard BBQ Sauce","ingredients":"mustard, prepared, yellow<br>vinegar, cider<br>molasses","directions":"Mix together and baste on grilled chicken or pork ribs.","url":"https://recipe.bluelayer.org/recipe/57920/dijon-mustard-bbq-sauce"},{"id":"57879","title":"Honey Garlic Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>sugars, brown<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, ginger, ground<br>mustard, prepared, yellow<br>salt, table","directions":"Cut ribs into serving size pieces; place in a large resealable plastic bag.<br>Combine remaining ingredients; pour over ribs.<br>Seal bag; turn serveral times.<br>Refrigerate for several hours or overnight, turning bag occasionally.<br>Drain ribs, reserving marinade.<br>Return marinade to the refrigerator.<br>Place ribs on a rack in a greased shallow baking pan.<br>Cover and bake at 350 degrees for 1 1/2 hours.<br>Drain.<br>Pour the marinade over the ribs.<br>Bake, uncovered, 45 minutes longer or until meat is tender, brushing occasionally with pan juices.","url":"https://recipe.bluelayer.org/recipe/57879/honey-garlic-pork-ribs"},{"id":"57864","title":"dry rubbed oven country ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>spices, paprika<br>salt, table","directions":"preheat oven 450F Fahrenheit season both sides of meat put into oven bake 1 hour 15 minutes<br>let rest 5 minutes","url":"https://recipe.bluelayer.org/recipe/57864/dry-rubbed-oven-country-ribs"},{"id":"57828","title":"Autumn Pork Tenderloin","ingredients":"vinegar, balsamic<br>syrup, maple, canadian<br>mustard, prepared, yellow<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>mustard, prepared, yellow<br>spices, paprika<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix vinegar, syrup, yellow mustard, and 1 tablespoon garlic salt for marinade.<br>Place tenderloin in marinade and refrigerate for at least 3 hours (aim for a full day if you have time).<br>Mix the rub: brown sugar, ground mustard, paprika, black pepper, crushed red pepper, and remaining 2 tablespoons garlic salt.<br>Preheat grill.<br>Roll tenderloin in the rub and rub in spices.<br>Grill tenderloin until internal temperature reaches 160 degrees (about 30 minutes on medium heat).<br>Nutrition info per 3 oz serving (without rub): 189 calories, 6 g fat, 2 g saturated fat, 26 g protein, 80 mg cholesterol","url":"https://recipe.bluelayer.org/recipe/57828/autumn-pork-tenderloin"},{"id":"57780","title":"Sweet Pickle Braised Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>oil, olive, salad or cooking<br>pickle relish, sweet<br>sauce, barbecue<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Heat oven to 375F.<br>Pat the pork dry and sprinkle with salt.<br>Heat the olive oil in a large Dutch oven over medium high heat.<br>Add the pork and brown on all sides.<br>Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer.<br>Cover the pot and transfer to the oven.<br>Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours.<br>Transfer the pork to a cutting board and tent with foil.<br>Strain the braising liquid through a sieve into a bowl and discard the solids.<br>Skim the fat that collects on the surface and cover the bowl to keep the liquid warm.<br>Cut the meat across the grain into 6 slices.<br>Heat the vegetable oil in a 12 inch heavy nonstick skillet over medium high heat.<br>Sear the pork slices in batches, until browned on each side.<br>Transfer the pork to plates and spoon some braising liquid over the top.","url":"https://recipe.bluelayer.org/recipe/57780/sweet-pickle-braised-pork-shoulder"},{"id":"57760","title":"Pork and Beans Appetizer","ingredients":"bacon, meatless<br>beans, snap, green, raw<br>sugars, brown","directions":"Preheat oven to 375 degrees.<br>Open and drain the can of green beans.<br>Take five to seven green beans and wrap them in to a piece of bacon.<br>Do not use a tooth pick to hold them together.<br>Set the wrap down on a metal baking pan with the seam down to keep it from unraveling.<br>With the baking pan is full sprinkle brown sugar over the top of the wraps.<br>The brown sugar is very important to the flavor of the wraps.<br>Bake until bacon is cooked.<br>Remove from pan and place on a warm plate or serving tray.","url":"https://recipe.bluelayer.org/recipe/57760/pork-and-beans-appetizer"},{"id":"57739","title":"Sausages With Sweet-Hot Mustard","ingredients":"honey<br>vinegar, distilled<br>mustard, prepared, yellow<br>salt, table<br>pork sausage, link/patty, unprepared","directions":"Mix honey, vinegar, mustard and salt.<br>Saute sausage bites until browned.<br>Add honey mixture and simmer for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/57739/sausages-with-sweet-hot-mustard"},{"id":"57663","title":"Weight Watchers Orange Basil Pork Medaillons 5 Points Per Servin","ingredients":"couscous, dry<br>orange juice, raw<br>water, bottled, generic<br>cornstarch<br>soup, chicken broth or bouillon, dry<br>spices, basil, dried<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>parsley, fresh<br>orange juice, raw","directions":"Prepare couscous according to package directions.<br>For sauce, in a small bowl stir together orange juice, water, cornstarch, bouillon granules, basil, and pepper.<br>Set aside.<br>Cut pork into 12 equal slices.<br>Place each slice of pork between two sheets of plastic wrap.<br>Lightly pound the slices with the flat side of the meat mallet to about 1/2-inch thickness.<br>Spray a cold large skillet with nonstick spray coating.<br>Preheat oven to 350.<br>Add pork slices to the skillet.<br>Cook over medium heat for 3 minutes.<br>Turn slices over and cook about 2 minutes more or till just slightly pink.<br>Remove the pork from the skillet; keep warm.<br>Stir sauce; add sauce to the skillet.<br>Cook and stir over medium heat till thickened and bubbly.<br>Cook and stir for 1 minute more.<br>Stir parsley into couscous.<br>Arrange couscous and pork on a serving platter.<br>Garnish with orange peel strips, if desired.","url":"https://recipe.bluelayer.org/recipe/57663/weight-watchers-orange-basil-pork-medaillons-5-points-per-servin"},{"id":"57570","title":"Curt's Three Alarm Pork Rub","ingredients":"spices, paprika<br>sugars, granulated<br>spices, onion powder<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, basil, dried<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>salt, table","directions":"Mix all ingredients together to form the rub.<br>Coat your ribs, tenderloin, etc, and let rub set for at least 3 hours, preferrably overnight.<br>Prepare ribs to your satisfaction (I put them in smoker for 3 hours at 200, and then finish on the grill with some Sweet Baby Rays BBQ Sauce, but that's just me --.<br>This rub has some kick.","url":"https://recipe.bluelayer.org/recipe/57570/curts-three-alarm-pork-rub"},{"id":"57566","title":"Candied Sweet Sausage & Rice","ingredients":"pork sausage, link/patty, unprepared<br>sugars, brown<br>catsup<br>horseradish, prepared","directions":"Cut the sausage into thin slices.<br>In a pan combine the sugar, ketchup and horseradish.<br>Add the sausage, mixing the ingredients and coating the sausage.<br>Cook on high until it reaches a boil.<br>Reduce heat to low, simmering uncovered for around 25 minutes or until the sauce thickens.<br>Serve with rice.","url":"https://recipe.bluelayer.org/recipe/57566/candied-sweet-sausage-rice"},{"id":"57556","title":"Fiery Pork Skewers","ingredients":"sauce, teriyaki, ready-to-serve<br>vinegar, red wine<br>oil, olive, salad or cooking<br>sugars, brown<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes.<br>Place pork tenderloin cubes in the mixture.<br>Toss to coat.<br>Preheat an outdoor grill for high heat and lightly oil grate.<br>Place pork on skewers.<br>Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently.<br>Cook 10 to 12 minutes, or to desired doneness.","url":"https://recipe.bluelayer.org/recipe/57556/fiery-pork-skewers"},{"id":"57545","title":"Beth's Melt in Your Mouth Barbecue Ribs (Oven)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>sauce, barbecue","directions":"Preheat oven to 300 degrees f.<br>Peel off tough membrane that covers the bony side of the ribs.<br>Mix together the sugar and spices to make the rub.<br>Apply rub to ribs on all sides.<br>Lay ribs on two layers of foil, shiny side out and meaty side down.<br>Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.<br>Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.<br>Remove from oven.<br>Heat broiler.<br>Cut ribs into serving sized portions of 2 or 3 ribs.<br>Arrange on broiler pan, bony side up.<br>Brush on sauce.<br>Broil for 1 or 2 minutes until sauce is cooked on and bubbly.<br>Turn ribs over.<br>Repeat on other side.<br>Alternately, you can grill the ribs on your grill to cook on the sauce.","url":"https://recipe.bluelayer.org/recipe/57545/beths-melt-in-your-mouth-barbecue-ribs-oven"},{"id":"57480","title":"Buttermilk Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>milk, buttermilk, fluid, cultured, lowfat<br>spices, pepper, black<br>salt, table","directions":"Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.<br>About 8 minutes.<br>Remove sausage from pan to paper towel lined plate, leaving grease in pan.<br>Whisk flour into sausage drippings to make a roux.<br>Cook until golden.<br>About 4 minutes.<br>This cooks out the raw flavor of the flour.<br>Whisk milk and buttermilk into roux until well incorporated and no lumps remain.<br>Increase heat to medium high.<br>Bring gravy to a slow boil until it thickens slightly, whisking constantly.<br>About 5 minutes.<br>Reduce heat to medium low.<br>Taste a piece of cooked sausage to gage its saltiness.<br>Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).<br>Lightly simmer uncovered until you have a nice thick gravy, stirring often.<br>About 10 minutes more.<br>Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!<br>Lol!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/57480/buttermilk-sausage-gravy"},{"id":"57407","title":"Pork Rub","ingredients":"sugars, brown<br>salt, table<br>spices, chili powder<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder","directions":"Combine all in air tight container and shake.<br>cover meat and reserve the rest.","url":"https://recipe.bluelayer.org/recipe/57407/pork-rub"},{"id":"57389","title":"Pork and Peppers Over Potatoes","ingredients":"potatoes, raw, skin<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>peppers, sweet, green, raw<br>vinegar, balsamic<br>salt, table","directions":"Scrub potatoes, but do not peel.<br>Cover with water, and boil in a covered pot, about 20 minutes.<br>Cut pork into 4 equal pieces.<br>Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.<br>Cut whole onions and peppers into eighths.<br>Slice in food processor.<br>When pork is browned, set aside.<br>Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.<br>Stir in vinegar and pork, and cook another minute or two.<br>Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.","url":"https://recipe.bluelayer.org/recipe/57389/pork-and-peppers-over-potatoes"},{"id":"57348","title":"Marinate For Grilled Pork Chops Recipe","ingredients":"tomatoes, red, ripe, raw, year round average<br>onions, raw<br>peppers, sweet, green, raw<br>lemon juice, raw<br>salad dressing, italian dressing, commercial, regular<br>sauce, worcestershire<br>spices, pepper, black","directions":"Makes sufficient for 4 chops.","url":"https://recipe.bluelayer.org/recipe/57348/marinate-for-grilled-pork-chops-recipe"},{"id":"57314","title":"Baked Beans C/P","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>onions, raw<br>molasses<br>catsup<br>sugars, brown<br>mustard, prepared, yellow","directions":"Wash and pick over beans.<br>Put into crockpot.<br>Add water, salt pork, salt and onion.<br>Mix well so beans cover pork.<br>Place liner in base.<br>Cover and cook on low for 14 to 16 hours or until beans are tender.<br>Cooking time can be reduced if beans are soaked overnight then cooked on low 10 to 12 hours.<br>When beans are tender, drain bean liquid reserving 4 cups.<br>Combine reserved liquid, molasses, ketchup, brown sugar and mustard.<br>Add to beans in liner; stir well.<br>Cover and cook on low 6 to 8 hours longer.","url":"https://recipe.bluelayer.org/recipe/57314/baked-beans-c-p"},{"id":"57302","title":"1 Minute Meatballs","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking","directions":"Remove skin from sausages.<br>Cut into 1-1 1/2\" pieces.<br>Add oil, if using, and fry sausage until brown and no longer pink.<br>Drain on paper towel and use in your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/57302/1-minute-meatballs"},{"id":"57299","title":"Apple Juice Marinade","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>honey<br>lemon juice, raw<br>spices, garlic powder<br>mustard, prepared, yellow<br>spices, ginger, ground","directions":"Combine all ingredients.<br>Marinade meat all day or over night.<br>Excellent for grilled pork chops.","url":"https://recipe.bluelayer.org/recipe/57299/apple-juice-marinade"},{"id":"57294","title":"Birmingham Style White Sauce Recipe","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, distilled<br>lemon juice, raw<br>sauce, worcestershire<br>sugars, granulated<br>spices, pepper, black","directions":"In a medium bowl, combine all the ingredients, mix well.<br>Serve, or possibly cover and refrigeratetill ready to use.<br>This recipe yields 3 c..<br>Comments: Serve over roasted or possibly smoked chicken, turkey, or possibly pork.<br>Yield: 3 c.","url":"https://recipe.bluelayer.org/recipe/57294/birmingham-style-white-sauce-recipe"},{"id":"57274","title":"Finger-Lickin' Country Style Boneless Beef (Or Pork) Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Place the ribs in an 8-quart stockpot.<br>Add enough water to cover ribs.<br>Mix in about 1 cup barbecue sauce to the water.<br>Cover, and bring to a boil.<br>Reduce heat.<br>Simmer covered for 2 hours, until ribs are tender.<br>Preheat grill to medium.<br>Remove ribs from water and place in a large bowl.<br>Drench the ribs in additional barbecue sauce.<br>Transfer ribs to preheated grill.<br>Close grill lid.<br>Grill for 10 to 20 minutes, basting generously with barbecue sauce &amp; turning often (every 2 minutes).<br>(Note: be careful not to overcook the ribs, as they will dry out).<br>Note: if you prefer, you may finish the ribs in a 350F oven, instead of the grill.<br>Serve with additional sauce, if desired.<br>Good with corn bread or buttered rolls, beans and slaw.","url":"https://recipe.bluelayer.org/recipe/57274/finger-lickin-country-style-boneless-beef-or-pork-ribs"},{"id":"57248","title":"Slow Smoked Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, ginger, ground","directions":"Mix rub ingredients and set aside.<br>With a good sharp fillet knife debone the pork shoulder.<br>Coat all sides with the rub.<br>Replace the bone and tie roast with butchers string (100% cotton).<br>Coat all of the outside with BBQ rub.<br>Wrap the roast with plastic wrap and refrigerate overnight.<br>Set up your grill for Indirect Heat with a drip pan in the middle.<br>First layout unlit charcoal.<br>Then add hot charcoal to the top.<br>Add water to the drip pan.<br>Placed roast on center of grill over the drip pan and add a few handfuls of wet hickory wood chips.<br>Close the lid and smoke @ 275F to 300F until you have an internal temperature of 195F or higher.<br>This should take 4 to 5 hours, or maybe longer.<br>When done remove from the grill cover with aluminum foil and rest for 20 minutes.<br>When cool shred the pork and serve on toasted buns with your favorite BBQ sauce.<br>Serving suggestion: in some areas of the United States it is traditional to put coleslaw on a pulled pork sandwich.","url":"https://recipe.bluelayer.org/recipe/57248/slow-smoked-pulled-pork"},{"id":"57115","title":"Pork Tenderloin With Apricot Glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>jams and preserves, apricot<br>mustard, prepared, yellow<br>vinegar, balsamic<br>sauce, worcestershire","directions":"Pat pork dry.<br>Combine jam, mustard, vinegar and Worcestershire sauce.<br>Coat pork with glaze.<br>Place pork on rack set over foil-lined baking sheet.<br>Roast in preheated 375F oven for 40 to 50 minutes, or until cooked through (internal temperature about 160 F).<br>Bonnie Stern.Simply HeartSmart Cooking.","url":"https://recipe.bluelayer.org/recipe/57115/pork-tenderloin-with-apricot-glaze"},{"id":"57090","title":"Asian Pork Roast Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, garlic powder<br>spices, ginger, ground<br>salt, table<br>orange juice, raw<br>lemon juice, raw<br>soy sauce made from soy (tamari)<br>catsup","directions":"Mix ingredients together.<br>Place roast in crockpot and pour mix over it.<br>Cook on low for 6-8 hrs","url":"https://recipe.bluelayer.org/recipe/57090/asian-pork-roast-recipe"},{"id":"56984","title":"Mustard-Cumin Glaze","ingredients":"spices, cumin seed<br>honey<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Combine all ingredients and mix thoroughly.<br>Use as a glaze when grilling ham or pork chops.","url":"https://recipe.bluelayer.org/recipe/56984/mustard-cumin-glaze"},{"id":"56940","title":"Slow Roasted Smoked Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Turn oven on to 300.<br>Place pork in lasagne pan fat side up.<br>(can be placed on a rack,optional).<br>Score fat lightly in a diamond pattern, not piercing through to the meat.<br>Rub salt, pepper and garlic on the fat.<br>Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.<br>Remove tin foil and reduce oven to 225.<br>Continue roasting for 4 hours.<br>Remove from oven and drain drippings if desired.<br>Turn oven up to 450-500.<br>Place pork back in oven until fat is crispy and browned, about 5-10mins.<br>Remove from oven, lightly tent with tin foil and wait till cool enought to handle.<br>Remove meat and tear apart with 2 forks.<br>Toss with favorite BBQ sauce and serve on buns.<br>*note* I've made this a 1000 times.<br>Sometimes with aromatic herbs such as rosemary, thyme and sage.<br>Sometimes with a wet rub.<br>Sometimes with fruit such as apples,peaches, or pineapple.<br>I've never had one not turn out.<br>I posted this recipe today because that's what in my oven.<br>(big game on!<br>).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/56940/slow-roasted-smoked-pork-shoulder"},{"id":"56932","title":"Sausage Rolls","ingredients":"pork sausage, link/patty, unprepared<br>cheese, cheddar<br>parsley, fresh<br>onions, raw","directions":"preheat oven to 350 degrees.<br>combine ingredients in medium mixing bowl.<br>roll into golf sized balls.<br>bake at 350 for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56932/sausage-rolls"},{"id":"56904","title":"Grilled Pork Tenderloin With Texas Rub","ingredients":"sugars, brown<br>spices, garlic powder<br>spices, chili powder<br>spices, pepper, black<br>spices, oregano, dried<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine all ingredients except tenderloins.<br>Rub the tenderloins with the seasoning mix and coat evenly.<br>Refrigerate at least 30 minutes or up to 3 hours for stronger flavor.<br>Preheat a gas or charcoal grill to medium heat or use indirect heat method.<br>Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally.<br>Remove from grill and cover with aluminum foil.<br>Let stand 5 minutes before cutting into thin slices.","url":"https://recipe.bluelayer.org/recipe/56904/grilled-pork-tenderloin-with-texas-rub"},{"id":"56838","title":"Polynesian Crock Pot Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>honey<br>soy sauce made from soy (tamari)<br>catsup<br>salt, table<br>soup, chicken broth or bouillon, dry","directions":"Place ribs in the bottom of your slow cooker.<br>Mix remaining ingredients and pour over ribs.<br>Cover and and cook on low for 8- 9 hours.<br>*If the ribs are fatty boil for 5 minutes before placing in slow cooker.","url":"https://recipe.bluelayer.org/recipe/56838/polynesian-crock-pot-spareribs"},{"id":"56756","title":"C.O.M.F.Y. Casserole","ingredients":"broccoli, raw<br>carrots, raw<br>pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>cheese, parmesan, hard<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, garlic powder<br>spices, pepper, black","directions":"Preheat oven to 350 degrees.<br>Spray a 2 quart casserole dish with cooking spray.<br>In a large bowl mix together broccoli,carrots and smoked sausage.<br>Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well.<br>Then add the garlic powder and black pepper,mixing well.<br>At this point, taste and adjust your seasonings if desired.<br>Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top.<br>Bake at 350 degrees for 35 minutes or until golden brown.<br>Enjoy !<br>:).","url":"https://recipe.bluelayer.org/recipe/56756/c-o-m-f-y-casserole"},{"id":"56727","title":"Steph's Pork Riblets","ingredients":"soup, beef broth or bouillon canned, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, brown<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salad dressing, italian dressing, commercial, regular<br>spices, ginger, ground<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow","directions":"Combine beef broth, soya sauce and brown sugar.<br>Pour marinade over pork riblets.<br>I let my riblets marinate for about 6 hours, but I would even marinate them longer though they taste great as is.<br>Combine the Italian dressing, ginger, soy sauce and mustard; refrigerate.<br>About an hour before serving, remove riblets from marinade and place them in the pan for cooking in the oven.<br>Pour baste over all the riblets.<br>Place riblets in a preheated 350 degree Fahrenheit oven for an hour (or until done with your oven).<br>Alternately, you can broil or grill ribs, as desired, turning and basting frequently with the sauce.","url":"https://recipe.bluelayer.org/recipe/56727/stephs-pork-riblets"},{"id":"56725","title":"Stupid Easy Crock Pot / Slow Cooker Sausage & Potatoes","ingredients":"potatoes, raw, skin<br>pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>soup, cream of chicken, canned, condensed<br>salad dressing, ranch dressing, regular","directions":"Spray slow cooker with Pam.<br>Cut potatoes into wedges or whatever size pieces your family likes.<br>You can leave the skins off or on (we like them on)throw them in the pot.<br>Cut sausage into 1/4\" slices and throw them into the pot.<br>In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix.<br>Pour over Potatoes and sausage.<br>give it a little stir<br>Cook low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/56725/stupid-easy-crock-pot-slow-cooker-sausage-potatoes"},{"id":"56712","title":"Carolina-Style Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>sugars, granulated<br>sugars, brown<br>spices, cumin seed<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>vinegar, cider<br>water, bottled, generic<br>sugars, granulated<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>mustard, prepared, yellow<br>sauce, worcestershire","directions":"For the rub, mix items 2-9 and store in an air tight container (makes enough for 3 roasts).<br>Rub spices on pork roast, wrap in plastic wrap and chill over night.<br>Bring meat to room temperature and fire up the smoker according to manufacture's directions.<br>Bring to 240 degrees.<br>Place meat in smoker, maintain temperature 220-240 degrees and smoke for 1 1/2 hours per pound.<br>Mop every hour with sauce.<br>For the sauce, mix the remaining ingredients and simmer for two hours.<br>I recommend making the sauce ahead of time so you can tend to your fire.<br>Mop with sauce every hour and turn every two hours.<br>Meat will be \"pullable\" when internal temperature reaches 185 to 190.<br>Remove pork and let stand for 15 minutes.<br>Slice or pull meat off and separate from the fat.<br>Chop the meat.<br>Spoon some sauce onto a bun or roll.<br>Heap on meat and top with more sauce.<br>Serve with coleslaw on the sandwich or on the side.","url":"https://recipe.bluelayer.org/recipe/56712/carolina-style-pulled-pork"},{"id":"56695","title":"Dad's Steak Marinade/Barbecue Sauce","ingredients":"catsup<br>water, bottled, generic<br>vinegar, distilled<br>sugars, granulated<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>sauce, worcestershire","directions":"In a bowl, mix all the ingredients together.<br>Use this to marinade brisket, steak, chicken, or other meats.<br>Can be used with a large pork butt or shoulder in a slow cooker on low for 8-10 hours, shredded with forks, and served on rolls with coleslaw on top.","url":"https://recipe.bluelayer.org/recipe/56695/dads-steak-marinade-barbecue-sauce"},{"id":"56678","title":"Peach-Honey-Mustard BBQ Sauce","ingredients":"jams and preserves, apricot<br>sugars, brown<br>honey<br>tomatoes, red, ripe, raw, year round average<br>mustard, prepared, yellow<br>spices, onion powder<br>spices, pepper, black<br>sauce, worcestershire","directions":"In a saucepan on medium heat, add all ingredients one by one, stirring to incorporate.<br>Once completely combined, lower heat and simmer, covered, for 15 minutes.<br>Allow to cool.<br>Store in an airtight container or jar until ready to use.<br>We love this on grilled chicken and also pulled pork.<br>Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/56678/peach-honey-mustard-bbq-sauce"},{"id":"56641","title":"North Croatian Pork Liver Pate","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>oil, olive, salad or cooking<br>onions, raw<br>salt, table<br>spices, pepper, black<br>cream, sour, cultured","directions":"Mince onion and bacon and saute it until tender.<br>Cut liver into small pieces; add into bacon and onion and saute it for 10 more minutes.<br>Cool it.<br>Grind the mixture twice with the machine.<br>Add sour cream and mix well.<br>Serve with warm bread.","url":"https://recipe.bluelayer.org/recipe/56641/north-croatian-pork-liver-pate"},{"id":"56576","title":"Chinese Barbecued Pork with Garlic Sauce","ingredients":"sauce, hoisin, ready-to-serve<br>catsup<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>sugars, granulated<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>rice vinegar,<br>sugars, granulated<br>oil, sesame, salad or cooking<br>spices, coriander seed","directions":"Preheat oven to 350 degrees F. and line a shallow baking pan with foil.<br>In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.<br>Put pork tenderloin in baking pan and coat with hoisin sauce mixture.<br>Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees F. Cool pork completely in baking pan.<br>In a small bowl stir together sauce ingredients until sugar is dissolved.<br>Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices.<br>Arrange pork, overlapping slices slightly.<br>Spoon garlic sauce over pork and sprinkle pork with coriander .","url":"https://recipe.bluelayer.org/recipe/56576/chinese-barbecued-pork-with-garlic-sauce"},{"id":"56494","title":"Baby Back Barbecue Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>water, bottled, generic<br>sauce, barbecue","directions":"PREHEAT grill to medium OR oven to 450F.<br>CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.<br>Combine brown sugar and seasonings; rub over ribs, turning to coat evenly.<br>BRING up foil sides.<br>Double fold top and one end to seal packet.<br>Through open end, add 1/4 cup water.<br>Double fold remaining end, leaving room for heat circulation inside.<br>Repeat to make two packets.<br>TO GRILL: Place rib packets in covered grill and grill 45 to 60 minutes.<br>Remove foil; place ribs on grill<br>BRUSH ribs with barbecue sauce.<br>CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.<br>TO BAKE: Place rib packets on a cookie sheet and bake in oven 45 to 60 minutes.<br>Remove foil; place ribs on broiler pan.<br>BRUSH ribs with barbecue sauce.<br>BROIL 4 to 5 inches from broiler, 10 to 15 minutes, brushing with sauce and turning every 5 minutes.","url":"https://recipe.bluelayer.org/recipe/56494/baby-back-barbecue-ribs"},{"id":"56481","title":"Orange Marinated Pork Tenderloin","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>spices, rosemary, dried<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, garlic powder","directions":"Marinade: whisk together the orange juice, soy sauce, rosemary, and garlic.<br>Pour marinade over pork tenderloin.<br>Marinate for at least 1 hour, preferably overnight.<br>Preheat oven to 400F.<br>Drain pork, reserving the marinade.<br>Season pork with salt &amp; pepper to taste.<br>Roast until internal temperature is 145F or higher.<br>Meanwhile, strain the reserved marinade and bring it to a simmer.<br>Serve as sauce for meat.","url":"https://recipe.bluelayer.org/recipe/56481/orange-marinated-pork-tenderloin"},{"id":"56378","title":"Coke-Braised Pork Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, corn, peanut, and olive<br>orange juice, raw<br>leavening agents, baking soda","directions":"Sprinkle pork with salt and pepper.<br>Heat 1/4 cup peanut oil in heavy 8-quart pot over high heat.<br>Working in batches, add pork to pot and saute until browned on all sides, about 7 minutes per batch.<br>Using slotted spoon, transfer pork to large bowl.<br>Pour remaining 10 cups peanut oil into same pot.<br>Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280F.<br>Add pork to oil in pot (temperature of oil will drop to between 180F and 200F).<br>Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200F and 220F, about 1 1/2 hours.<br>Using slotted spoon, transfer pork to another large pot.<br>Add orange juice and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes.<br>Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer.<br>Season generously with salt and pepper.<br>Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/56378/coke-braised-pork-carnitas"},{"id":"56376","title":"Sausages with Grapes","ingredients":"pork sausage, link/patty, unprepared<br>grapes, red or green (european type, such as thompson seedless), raw<br>grapes, red or green (european type, such as thompson seedless), raw<br>oil, olive, salad or cooking","directions":"Preheat grill or start barbecue.<br>Grill sausages over medium-high heat until cooked through.<br>In a skillet, heat olive oil.<br>Add grapes and toss over medium heat until plumped and heated through, about 2 minutes.<br>(Alternatively, pan-fry sausages in a little olive oil; remove after 15 minutes or when cooked, add grapes to pan and follow instructions above.)","url":"https://recipe.bluelayer.org/recipe/56376/sausages-with-grapes"},{"id":"56342","title":"Fennel and Maple Breakfast Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>sugars, brown<br>salt, table<br>spices, fennel seed<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Combine the sausage, maple syrup, sugar, salt, fennel, black pepper, and red pepper flakes in a medium bowl, mixing just until combined.<br>Form the mixture into 2-inch patties.<br>Heat half of the vegetable oil in a large heavy skillet over medium heat.<br>Cook the sausage patties for 3 to 4 minutes per side, until cooked through.<br>Continue cooking the patties, adding more oil as needed.","url":"https://recipe.bluelayer.org/recipe/56342/fennel-and-maple-breakfast-sausage"},{"id":"37861","title":"Spicy Peruvian Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, distilled<br>spices, cumin seed<br>spices, turmeric, ground<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>orange juice, raw<br>water, bottled, generic<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>water, bottled, generic","directions":"Place pork into a large bowl.<br>In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.<br>Pour over the pork, and stir to coat.<br>Cover and refrigerate for 1 hour.<br>Heat oil in a large skillet over medium-high heat.<br>Remove pork from the marinade, reserving the marinade, and place in the hot skillet.<br>Cook until nicely browned on the outside.<br>Add orange juice, 1/2 cup water, dried onion, and the reserved marinade.<br>Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.<br>In a small cup, stir together the flour and 2 tablespoons of water.<br>Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.","url":"https://recipe.bluelayer.org/recipe/37861/spicy-peruvian-pork"},{"id":"56332","title":"Wicker's Sloshing Sauce","ingredients":"vinegar, cider<br>spices, pepper, black<br>salt, table<br>sugars, granulated<br>spices, chili powder<br>mustard, prepared, yellow<br>spices, paprika<br>spices, cumin seed","directions":"Combine all ingredients and cook for about ten minutes to dissolve spices.<br>Can be used as a marinade for beef briskets or shoulder clods or it can be used on the table as a\"sloshing sauce\" for chopped or pulled pork.","url":"https://recipe.bluelayer.org/recipe/56332/wickers-sloshing-sauce"},{"id":"56319","title":"North Croatian Butternut Squash Stew (Buce Cuspajz)","ingredients":"squash, winter, butternut, raw<br>onions, raw<br>lard<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>vinegar, distilled<br>cream, sour, cultured<br>dill weed, fresh","directions":"Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).<br>Salt it and add vinegar and leave it stay for 60 minutes.<br>It must start to leave juices.<br>Melt lard and add finely minced onion.<br>Saute onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.<br>Add red paprika and some more water.<br>Squeeze squash with hands to remove water from it and than add into a pot.<br>Stir it and add some fresh water to cover it.<br>Cook gently (it can easily burn) until butternut squash is soft.<br>Before serving add minced dill and sour cream.<br>Serve with pork schnitzels and potato.","url":"https://recipe.bluelayer.org/recipe/56319/north-croatian-butternut-squash-stew-buce-cuspajz"},{"id":"56317","title":"Braunburgers","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>onions, raw","directions":"Mix all the ingredients together.<br>Shape mixture into 5 patties, each about 3/4 inch thick.<br>Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.<br>Serve on buns with whatever toppings you like.","url":"https://recipe.bluelayer.org/recipe/56317/braunburgers"},{"id":"56284","title":"Pork Medallions With Mushroom and Rosemary","ingredients":"soup, chicken broth or bouillon, dry<br>tomatoes, red, ripe, raw, year round average<br>spices, rosemary, dried<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>bread crumbs, dry, grated, plain<br>oil, olive, salad or cooking<br>mushrooms, white, raw","directions":"Cut tenderloin crosswise into 4 pieces.<br>Put tomato paste into a medium bowl and gradulally whisk broth into the paste.<br>Stir in the rosemary, salt and pepper.<br>Flatten pork to about 1 inch thick then coat lightly with bread crumbs.<br>Over medium high heat, heat oil in large nonstick skillet.<br>When hot, add pork; cook 6 minutes or until golden brown.<br>Turn once.<br>Place on warmed plate.<br>Reduce the pan heat to medium and add mushrooms.<br>Cook for 3 minutes or until lightly browned.<br>Return the pork to the skillet and pour broth mixture into pan.<br>Reduce heat to low and simmer for 4 minutes.<br>Place pork back on warmed plate.<br>Increase theheat to high and boil the sauce until reduced and slightly thickened.<br>Serve over the pork.","url":"https://recipe.bluelayer.org/recipe/56284/pork-medallions-with-mushroom-and-rosemary"},{"id":"56233","title":"Slow-Cooker Sweet & Spicy BBQ Short Ribs","ingredients":"sauce, barbecue<br>honey<br>wheat flour, white, all-purpose, unenriched<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix barbecue sauce with honey, flour, mustard garlic powder and ground red pepper.<br>Place ribs in slow cooker.<br>Pour barbecue sauce mixture over ribs; cover with lid.<br>Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).","url":"https://recipe.bluelayer.org/recipe/56233/slow-cooker-sweet-spicy-bbq-short-ribs"},{"id":"56191","title":"Apple Radish BBQ Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sauce, barbecue<br>horseradish, prepared<br>sauce, worcestershire<br>spices, garlic powder","directions":"Place ribs in a stock pot, and cover with apple juice.<br>Bring to a boil, reduce heat, and simmer for 1 to 2 hours.<br>Preheat oven to 350F (175C).<br>In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt.<br>Stir in 3 tablespoons of the apple juice from the ribs.<br>Brush underside of ribs with 1/3 of the sauce.<br>Turn them over, and place in roasting pan.<br>Brush tops with remaining sauce.<br>Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.","url":"https://recipe.bluelayer.org/recipe/56191/apple-radish-bbq-ribs"},{"id":"56188","title":"Sweet and Spicy Korean Ribs","ingredients":"sugars, granulated<br>salt, table<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>honey<br>sauce, hot chile, sriracha","directions":"Mix sugar, salt and seasonings until blended.<br>Place ribs in large shallow dish.<br>Rub seasoning mix evenly over both sides of ribs.<br>Refrigerate 2 hours.<br>Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit.<br>Close lid; heat barbecue to 350 degrees F.<br>Wrap ribs in heavy-duty foil; place on grate over unlit area.<br>Cover.<br>Grill 2 hours, turning ribs every 30 min.<br>and monitoring for consistent grill temperature.<br>Meanwhile, mix remaining ingredients until blended.<br>Unwrap ribs; discard foil.<br>Place ribs over lit area of barbecue; brush with half the barbecue sauce mixture.<br>Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/56188/sweet-and-spicy-korean-ribs"},{"id":"56165","title":"Bhg's Oven Barbecued Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, garlic powder<br>spices, pepper, black<br>wei-chuan, five spice powder,<br>spices, ginger, ground<br>salt, table<br>mustard, prepared, yellow<br>sauce, hoisin, ready-to-serve<br>molasses<br>soy sauce made from soy (tamari)<br>rice vinegar,","directions":"Preheat oven to 350.<br>Cut ribs into serving size pieces.<br>In a small bowl combine brown sugar, garlic powder, pepper, five-spice, ginger, and salt.<br>Brush meaty sides of ribs with mustard.<br>Sprinkle generously with spice mixture.<br>Place ribs, bone sides down, in a large shallow roasting pan.<br>Bake, covered for 1 hour.<br>Carefully drain off fat.<br>In a small bowl, combine hoisin sauce, molasses, soy sauce, and rice vinegar.<br>Spoon mixture evenly over ribs.<br>Bake, uncovered, for 40-60 minutes more or until ribs are tender.","url":"https://recipe.bluelayer.org/recipe/56165/bhgs-oven-barbecued-ribs"},{"id":"56141","title":"Tofu Mushroom Soup With Ground Pork","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>water, bottled, generic<br>mushrooms, portabella, raw<br>carrots, raw<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, pepper, red or cayenne<br>onions, raw<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>oil, sesame, salad or cooking","directions":"Add chicken broth, water and mushroom in a saucepan and bring to a broil.<br>Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.<br>Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.<br>Add scallion and sesame oil.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/56141/tofu-mushroom-soup-with-ground-pork"},{"id":"56094","title":"Apricot Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, canola<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>jams and preserves, apricot<br>spices, thyme, dried<br>mustard, prepared, yellow","directions":"Always bring meat out of the fridge 30-60 minutes before cooking so that it can come to room temperature to ensure even cooking.<br>Preheat oven to 375 F.<br>Heat oil in a Dutch oven over medium-high heat.<br>Pat roast dry and liberally sprinkle with salt and pepper.<br>Sear the roast in the pan until it is brown on all sides, about 5 minutes per side.<br>The roast will lift free of the pan when it is ready to be turned.<br>If you have to tug at it leave it another minute or two.<br>Once all sides are seared, add chicken stock to pan.<br>Place pan in the oven and bake for 30 minutes, uncovered.<br>While the roast is in the oven, stir together the ingredients for the glaze and set aside.<br>After first 30 minutes of cooking pour glaze over the roast and continue cooking for an addition 30-45 minutes or until an instant read thermometer inserted into the center reads 145-150 F. When done, remove from the oven and let it rest 15 minutes before slicing so that the juices redistribute in the roast.<br>Leftover pan juices make a wonderful sauce on the side.<br>Serves 6-8.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/56094/apricot-glazed-pork-roast"},{"id":"56083","title":"Quick Paella","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>artichokes, (globe or french), raw<br>spices, pepper, red or cayenne<br>sauce, fish, ready-to-serve<br>crustaceans, shrimp, raw (not previously frozen)<br>peas, green, frozen, unprepared","directions":"1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.<br>2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water.<br>Bring to a boil.<br>3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.<br>4 Stir in the shrimp and peas.<br>Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/56083/quick-paella"},{"id":"56076","title":"Outdoor Grilled Prime Rib Roast","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>la flor, steak seasoning,","directions":"Season the roast the night before you will be cooking it.<br>Preheat the grill to 475* (we have a gas grill with three sets of burners, light the two side burners and not the one directly under the pan) Remove the roast from the refrigerator about 30 minutes before putting it on the grill.<br>Remove from foil and place in a roasting pan, (we use throw away aluminum pans).<br>Cook the roast for 60 minutes, turn off the grill and allow roast to 'rest' in the hot grill for an additional 60 minutes.<br>It will be wonderful and you will have a great tasting au jus in the baking pan, just skim off the fat.<br>Note, cooking time includes the resting time as well.","url":"https://recipe.bluelayer.org/recipe/56076/outdoor-grilled-prime-rib-roast"},{"id":"55960","title":"Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared<br>sugars, brown<br>orange juice, raw<br>butter, without salt<br>lemon juice, raw<br>orange juice, raw<br>spices, nutmeg, ground<br>spices, cinnamon, ground<br>spices, ginger, ground<br>salt, table<br>spices, pepper, black","directions":"Preheat the oven to 350 F. Butter a 2-quart casserole and set aside.<br>Combine all ingredients in a large mixing bowl, beating until smooth.<br>Taste for salt and pepper and adjust as needed.<br>Scoop into the casserole, spreading to the edge and roughing the surface.<br>Bake uncovered on the middle oven shelf for about 45 minutes or until tipped with brown.<br>Serve hot as an accompaniment to roast turkey, chicken, or pork.<br>Good, too, with pork chops.","url":"https://recipe.bluelayer.org/recipe/55960/sweet-potato-casserole"},{"id":"55767","title":"Blackened Pork Chop Spice Recipe","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, thyme, dried","directions":"No Method","url":"https://recipe.bluelayer.org/recipe/55767/blackened-pork-chop-spice-recipe"},{"id":"55753","title":"Lea & Perrins Pork Loin Roast","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>onions, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"preheat oven to 350.<br>in large uncovered oven proof pot heat oil.<br>sprinkle pork with flour, paprika and brown in the hot oil.<br>arrange onion slices on top roast and around it pour 1/2 c lea &amp; perrins over the roast.<br>roast in oven for 1 hour or until done basting occasionally with the remaining chicken marinade.<br>remove roast from pot to serving platter add remaing chicken marinade to pot bring to boil and serve along side of roast.","url":"https://recipe.bluelayer.org/recipe/55753/lea-perrins-pork-loin-roast"},{"id":"55751","title":"My World Famous Pressure Cooker Chinese Ribs","ingredients":"spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>catsup<br>sugars, brown<br>vinegar, distilled<br>sauce, worcestershire","directions":"Mix paprika, garlic powder, black pepper, and salt in a resealable plastic bag.<br>Place ribs in bag, seal the bag, and shake thoroughly until ribs are completely coated.<br>Remove ribs from bag and discard dry rub.<br>Heat oil in a wok over medium-high heat.<br>Cook ribs in hot oil until browned all over, 3 to 4 minutes per side.<br>Stir water, ketchup, brown sugar, vinegar, and Worcestershire sauce together in a pressure cooker.<br>Add browned ribs to pressure cooker.<br>Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to medium.<br>Cook ribs over medium heat for 15 minutes.<br>Remove from heat and release pressure according to manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/55751/my-world-famous-pressure-cooker-chinese-ribs"},{"id":"55738","title":"Mango Glazed Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>mango nectar, canned<br>honey<br>spices, coriander seed<br>beans, snap, green, raw<br>potatoes, raw, skin","directions":"Trim visible fat from pork.<br>In a large nonstick skillet, brown pork about 5 minutes on each side,or until no pink remains.<br>Remove pork from skillet.<br>For sauce, cook and stir onion in oil in same skillet for 2 to 3 minutes or until tender.<br>Stir in brown sugar; cook 1 minute.<br>Add mango puree and mustard; stir until well blended.<br>Cook until thoroughly heated, stirring occasionally.<br>Remove from heat; cool.<br>Stir in cilantro.<br>Cook green beans and potatoes according to package directions.<br>Serve sauce over pork chop with mashed potatoes and green beans.","url":"https://recipe.bluelayer.org/recipe/55738/mango-glazed-pork"},{"id":"55623","title":"White BBQ Sauce Pulled Pork Sandwiches","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, distilled<br>spices, pepper, black<br>lemon juice, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>water, bottled, generic<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, chili powder<br>spices, garlic powder","directions":"To prepare sauce, combine the 1st four ingredients in a small bowl.<br>Cover and chill.<br>To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2 inch pieces.<br>Combine apple cider vinegar and next 7 ingredients in a medium saucepan; bring to a boil.<br>Add pork to pan.<br>Cover, reduce heat, and simmer 1 hour or until tender.<br>Remove pork from cooking liquid; shred with 2 forks.<br>Place pork in a serving dish; pour cooking liquid over pork.<br>Serve pork on small rolls or biscuits with sauce.","url":"https://recipe.bluelayer.org/recipe/55623/white-bbq-sauce-pulled-pork-sandwiches"},{"id":"55610","title":"Turkey and Sausage Burgers!","ingredients":"pork sausage, link/patty, unprepared<br>ground turkey, raw<br>oil, olive, salad or cooking<br>onions, raw","directions":"Combine all 4 ingredients and mix well.<br>Refrigerate at least 1 hour prior to grilling.<br>Cook about 5 minutes per side, or until done!<br>We go to Fresh Market or Whole Foods to get our sausage.<br>Weve tried spicy sausage, green pepper and onion, spinach and artichoke!<br>Just pick your favorite!<br>Tastes different EVERY time!","url":"https://recipe.bluelayer.org/recipe/55610/turkey-and-sausage-burgers"},{"id":"55606","title":"Milk Braised Pork Chops (or Chicken Breasts)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>spices, garlic powder<br>spices, ginger, ground<br>spices, paprika<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour and seasonings in small bowl or Ziploc bag.<br>Dredge each chop or breast in flour mixture.<br>Heat butter in a large skillet and brown meat on each side, about 2-3 minutes per side.<br>Sprinkle remaining flour in the pan and add half of the milk.<br>Cover and cook over low heat for 30 minutes, stirring occasionally.<br>Turn meat over and add remaining milk.<br>Cook for another 30 minutes.<br>For heavens sake, make sure you have a big pot of creamy mashed potatoes to serve with the pork and gravy.","url":"https://recipe.bluelayer.org/recipe/55606/milk-braised-pork-chops-or-chicken-breasts"},{"id":"55559","title":"Uncle Bill's Rack of Pork with Apricot/cranberry Sauce","ingredients":"jams and preserves, apricot<br>cranberries, dried, sweetened<br>orange juice, raw<br>spices, cinnamon, ground<br>spices, cloves, ground<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 350 F.<br>In a medium-size saucepan, add apricot jam, cranberries, orange juice, cinnamon and cloves and bring to a gentle simmer, stirring occasionally.<br>Cook until sauce lightly thickens and cranberries begin to break apart, abou 15 to 20 minutes.<br>Remove sauce from heat and set aside.<br>Season rack of pork generously with salt and pepper.<br>Place the rack of pork in a small roasting pan; standing with ribs up.<br>Roast the pork uncovered in preheated 350 F oven for 30 minutes.<br>Brush pork ribs with 1/2 cup of sauce.<br>Continue to roast, uncovered for another 20 minutes.<br>Brush again with another 1/2 cup of sauce.<br>Continue roasting, uncovered for 30 minutes longer or until meat thermometer inserted in the center of the pork registers 160 F.<br>Brush rack of pork with a little more sauce, then let rest for 10 minutes to allow juices to set before cutting between ribs.<br>Serve with remaining sauce alongside pork.","url":"https://recipe.bluelayer.org/recipe/55559/uncle-bills-rack-of-pork-with-apricot-cranberry-sauce"},{"id":"55542","title":"Grilled Sweet Chili Pork Loin","ingredients":"seasoning mix, dry, taco, original<br>sugars, brown<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix the taco seasoning and brown sugar together in mixing bowl.<br>Add the olive oil to seasoning mix and stir to make a paste.<br>Rub mixture on pork loin, covering throughly.<br>Set aside to marinate for 30 minutes (or, if pressed for time, can be used immediately).<br>Grill until internal temperature is 145 degrees F. 6.<br>Allow to rest for a few minutes; slice and serve.","url":"https://recipe.bluelayer.org/recipe/55542/grilled-sweet-chili-pork-loin"},{"id":"55484","title":"Crockpot Cranberry Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cranberry sauce, canned, sweetened<br>sugars, brown<br>mustard, prepared, yellow<br>cornstarch<br>water, bottled, generic","directions":"Spray a non-stick skillet with cooking spray and heat over medium-high heat.<br>Add the roast (cut in half) and brown on all sides.<br>Place browned pork roast into your crockpot.<br>Mix brown sugar, cranberry sauce and mustard together in a bowl.<br>Pour over the roast.<br>Cover and cook on HIGH setting for one hour, reduce to LOW setting and cook another 6 hours.<br>Remove roast from crockpot and set aside to rest, covered with foil.<br>Whisk together cornstarch and water until well blended and add the cornstarch mixture to the sauce in the crockpot.<br>Cook on HIGH while stirring until thickened, about 2 minutes.<br>Slice or shred roast as desired.<br>Serve topped with the thickened sauce.","url":"https://recipe.bluelayer.org/recipe/55484/crockpot-cranberry-pork-roast"},{"id":"55472","title":"Apple Maple Glazed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>syrup, maple, canadian<br>spices, onion powder<br>spices, thyme, dried<br>cornstarch<br>water, bottled, generic","directions":"Sprinkle pork medallions with salt and pepper.<br>In a large skillet over medium high heat, add pork.<br>Sear each side for abut 4 minutes, until all sides are no longer pink.<br>While the pork is cooking, in a small bowl add apple cider, maple syrup, onion powder and thyme.<br>Mix until combined.<br>Pour mixture into skillet with pork and cover the skillet.<br>Cook for about 7 minutes.<br>Meanwhile in a small bowl add cornstarch and water; mix until combined.<br>After 7 minutes, set the pork onto a serving plate and leave the sauce in the skillet.<br>Add cornstarch mixture to the pan and whisk until thick and bubbly, about 2 minutes.<br>Serve pork covered in sauce.","url":"https://recipe.bluelayer.org/recipe/55472/apple-maple-glazed-pork-tenderloin"},{"id":"55422","title":"4-3-2-1 Spice Rub","ingredients":"salt, table<br>sugars, brown<br>spices, paprika<br>spices, pepper, red or cayenne","directions":"Combine all the ingredients and use on dishes like Beer Can Chicken, steak, pork or veggies.","url":"https://recipe.bluelayer.org/recipe/55422/4-3-2-1-spice-rub"},{"id":"55410","title":"Honey Mustard Glaze","ingredients":"mustard, prepared, yellow<br>sugars, brown<br>honey<br>spices, garlic powder","directions":"Mix all ingredients together.<br>Warm in microwave 30 sec if nessary to blend.<br>Use on pork roast last 1/2 hr of cooking Use left over sauce to make a smooth gravy with 1cup water&amp; cornstarch mixture for desired consistancy.","url":"https://recipe.bluelayer.org/recipe/55410/honey-mustard-glaze"},{"id":"55323","title":"Baby Back Barbecue Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>water, bottled, generic<br>sauce, barbecue","directions":"Preheat grill to medium.<br>Cut each rack of ribs into thirds.<br>Place half of ribs in single layer on each foil sheet.<br>Combine brown sugar, paprika, garlic powder and pepper.<br>Sprinkle ribs with spice mixture; rub in to coat evenly.<br>Wrap ribs by bringing two sides of foil sheets to center.<br>Leaving space for heat circulation inside packet, fold foil down.<br>Fold in one end to seal.<br>Through open end, add 1/4 cup water.<br>Fold foil in to seal.<br>Repeat for second packet.<br>Grill 45 minutes to 1 hour in covered grill.<br>Remove steamed ribs carefully from foil and place directly on grill.<br>Grill ribs 10 to 15 minutes in uncovered grill brushing ribs generously with barbecue sauce and turning every 5 minutes to cook evenly.","url":"https://recipe.bluelayer.org/recipe/55323/baby-back-barbecue-ribs"},{"id":"55280","title":"Cinnamon and Sugar Pork Rinds","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, cinnamon, ground<br>sweetener, syrup, agave<br>butter, without salt","directions":"Spread the pork rinds out in a large baking dish.<br>In a small bowl, stir together the cinnamon and sweetener.<br>Drizzle melted butter over the pork rinds while shaking the dish to evenly distribute the butter on all sides of the rinds.<br>Sprinkle with the cinnamon and sweetener, stirring to coat.","url":"https://recipe.bluelayer.org/recipe/55280/cinnamon-and-sugar-pork-rinds"},{"id":"55225","title":"Marmalade Glazed Spareribs","ingredients":"soy sauce made from soy (tamari)<br>marmalade, orange<br>orange juice, raw<br>spices, garlic powder<br>spices, ginger, ground<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix the first 5 ingredients in a large bowl.<br>Put ribs in a pan and pour the sauce over the ribs.<br>Cover and refrigerate overnight.<br>Preheat over to 350F.<br>Put ribs on rack in the oven with foil on bottom of the oven.<br>Roast ribs for 1-1/2 hours, basting frequently.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/55225/marmalade-glazed-spareribs"},{"id":"55172","title":"Easy Sausage and Rice","ingredients":"pork sausage, link/patty, unprepared<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook and crumble ground sausage in large stock pot over medium high heat until completely cooked.<br>Do not drain.<br>Meanwhile, cook rice in rice cooker or on stove according to package directions.<br>Add cooked rice to sausage and mix well.","url":"https://recipe.bluelayer.org/recipe/55172/easy-sausage-and-rice"},{"id":"55167","title":"Home-Cured Tasso Ham","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, garlic powder<br>onions, raw<br>spices, onion powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.<br>Dredge each piece of pork in the spice mix.<br>Press the spice mix well into each piece.<br>Wrap the Tasso in plastic wrap, about 4 pieces together.<br>Refrigerate for a minimum of 3 days or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/55167/home-cured-tasso-ham"},{"id":"44797","title":"Dijon-Roasted Red Pepper Dressing","ingredients":"spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>vinegar, red wine<br>honey","directions":"Place all ingredients in food processor or blender; process until smooth.<br>Refrigerate 1 hour.<br>Spoon 2 Tbsp.<br>dressing over each side-dish salad or 1/4 cup dressing over each 4- to 6- oz.<br>serving of grilled chicken or pork.","url":"https://recipe.bluelayer.org/recipe/44797/dijon-roasted-red-pepper-dressing"},{"id":"55050","title":"Greek Seasoning Mix","ingredients":"spices, oregano, dried<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>cornstarch<br>spices, pepper, black<br>spices, parsley, dried<br>spices, paprika<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, thyme, dried","directions":"Combine all ingredients.<br>Store in an airtight container.<br>Serve with red meat, pork, poultry, or fish.<br>Yield: 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/55050/greek-seasoning-mix"},{"id":"55042","title":"Carolina BBQ Rub","ingredients":"salt, table<br>sugars, granulated<br>sugars, brown<br>spices, cumin seed<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika","directions":"Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.","url":"https://recipe.bluelayer.org/recipe/55042/carolina-bbq-rub"},{"id":"55039","title":"Alsatian Christmas Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, ginger, ground<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cloves, ground<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Mix ingredients together and stuff into sheep casings or leave in bulk for patties.","url":"https://recipe.bluelayer.org/recipe/55039/alsatian-christmas-sausage"},{"id":"55027","title":"Hot & Spicy BBQ Rub","ingredients":"spices, chili powder<br>salt, table<br>sugars, brown<br>spices, paprika<br>spices, thyme, dried<br>spices, garlic powder<br>spices, cumin seed<br>spices, pepper, black","directions":"Combine all ingredients in a bowl.<br>Spoon into a jar.<br>To use: Using a pastry brush, brush steaks, pork chops or veal cutlets with olive oil.<br>Sprinkle both sides with rub.<br>Using your fingertips, rub over meat.<br>Barbecue or grill meat until cooked to your liking.","url":"https://recipe.bluelayer.org/recipe/55027/hot-spicy-bbq-rub"},{"id":"55025","title":"BULL'S-EYE Kansas City Style Bee-Sting Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>spices, chili powder<br>sauce, barbecue","directions":"Place each rack of ribs on separate large sheet of foil.<br>Mix honey and chili powder; pour over ribs.<br>Wrap ribs in foil.<br>Refrigerate 1 hour.<br>Heat charcoal grill to medium heat.<br>Arrange coals evenly on each side of charcoal grate.<br>Place wrapped ribs on center of grate; cover with lid.<br>Grill ribs 2 hours.<br>Remove ribs from foil; discard foil.<br>Place ribs, meat-sides down, on grill; brush with 1/4 cup barbecue sauce.<br>Grill 10 min., turning after 5 min.<br>and brushing with remaining barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/55025/bulls-eye-kansas-city-style-bee-sting-ribs"},{"id":"54997","title":"Pork and Apple Burgers Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>apples, raw, with skin<br>parsley, fresh<br>spices, rosemary, dried<br>salt, table<br>spices, pepper, black","directions":"Place all of the ingredients in a medium bowl and mix with your hands until evenly combined.<br>Check the seasoning by forming a small, thin patty.<br>Pan-fry until the center is no longer pink.<br>Taste and adjust the seasoning of the pork mixture as desired.<br>Shape into 12 (2-ounce) patties about 2 1/2 inches wide and 1/2 inch thick.<br>Heat a large frying pan over medium heat until hot, about 3 minutes.<br>Add 6 patties and fry until the outsides are browned and the centers are no longer pink, about 4 to 5 minutes per side.<br>Transfer to a plate and repeat with the remaining 6 patties.","url":"https://recipe.bluelayer.org/recipe/54997/pork-and-apple-burgers-recipe"},{"id":"54961","title":"Homemade Linguica","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table<br>spices, paprika<br>spices, pepper, black<br>spices, marjoram, dried<br>sugars, granulated<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>vinegar, cider<br>oil, olive, salad or cooking","directions":"Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well.<br>Pass through a food grinder fitted with a coarse die.<br>(Alternately, transfer in 2 batches to a food processor and process until finely ground.)<br>Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.<br>Add the vinegar to the meat and stir well to combine.<br>To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture.<br>Adjust seasoning, to taste.<br>Form the meat into patties.<br>Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.<br>Remove from the smoker and use as desired.","url":"https://recipe.bluelayer.org/recipe/54961/homemade-linguica"},{"id":"54891","title":"Home-Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>mustard, prepared, yellow<br>sauce, barbecue<br>syrup, maple, canadian","directions":"Heat oven to 325 degrees F.<br>Spread both sides of ribs with mustard; place in single layer in foil-lined 15x10x1-inch pan.<br>Mix barbecue sauce and syrup; spoon over ribs.<br>Cover.<br>Bake 2 hours or until ribs are tender.<br>Serve topped with any sauce remaining in pan.","url":"https://recipe.bluelayer.org/recipe/54891/home-style-ribs"},{"id":"54810","title":"Sliced Sausage (Also Called Lorne Sausage)","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>delallo, italian seasoned breadcrumbs,<br>spices, pepper, black<br>spices, nutmeg, ground<br>spices, coriander seed<br>salt, table<br>water, bottled, generic","directions":"**The beef and pork should not be too lean or the sausage may be too dry.<br>Mix really well by hand then place in an oblong pan about 10\" x 4\" x 3\".<br>You might need two pans.<br>Place in the freezer for a little while till it's just starting to set.<br>Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.<br>When required, defrost and fry in a little fat or oil until brown and cooked through.","url":"https://recipe.bluelayer.org/recipe/54810/sliced-sausage-also-called-lorne-sausage"},{"id":"54789","title":"Like Buttah! Grilled Pork Riblets With Homemade BBQ Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>vinegar, distilled<br>sugars, brown<br>spices, garlic powder<br>spices, pepper, black","directions":"Mix ketchup, garlic powder, pepper, brown sugar and vinegar.<br>Adjust to taste.<br>Set aside.<br>Pre heat oven to 250.<br>Spinkle both sides of riblets with ground sea salt and pepper.<br>wrap in a single layer in heavy foil, making sure that all sides and sealed.<br>Cook in oven 2.5 - 3 hours.<br>Take out of oven and remove foil.<br>Pre heat grill to medium.<br>Place riblets on grill and grill on both sides until dry, about 2 minutes per side (the sauce will not stick otherwise).<br>Slather with BBQ sauce and continue grilling until sauce is think and carmelized.","url":"https://recipe.bluelayer.org/recipe/54789/like-buttah-grilled-pork-riblets-with-homemade-bbq-sauce"},{"id":"54767","title":"German Sauerkraut and Country Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauerkraut, canned, solids and liquids<br>spices, caraway seed<br>celery, raw<br>barley, hulled<br>spices, pepper, black","directions":"Wash and cut pork into seving size pieces.<br>Mix all ingredients together.<br>Do NOT rinse kraut.<br>Simmer slowly about 3 hours, adding a bit of water as needed.","url":"https://recipe.bluelayer.org/recipe/54767/german-sauerkraut-and-country-ribs"},{"id":"54689","title":"Jamaican BBQ Pork Tenderloin","ingredients":"spices, ginger, ground<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>spices, cloves, ground<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>tomatoes, red, ripe, raw, year round average<br>vinegar, distilled","directions":"Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt &amp; the black pepper.<br>Rub spice mixture over the pork.<br>Let stand 15 minutes.<br>Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl.<br>Stir to blend.<br>Set aside.<br>Broil pork @ medium-high heat, about 3 minutes each side.<br>Reduce heat, continue cooking about 14-16 minutes.<br>Baste with honey-tomato glaze.<br>Cook until pork is slightly pink in the center.<br>Cool on a cutting board for 5 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/54689/jamaican-bbq-pork-tenderloin"},{"id":"54674","title":"North Carolina Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, distilled<br>catsup<br>sugars, granulated<br>honey<br>spices, pepper, red or cayenne<br>salt, table<br>spices, pepper, black","directions":"Wrap pork shoulder in a double layer of aluminum foil, sealing well.<br>Place in a roasting pan.<br>Roast in a preheated 500 oven for 20 minutes.<br>Reduce heat to 250 and continue roasting for 6-7 hours, turning the roast over every hour.<br>Allow roast to cool.<br>Shred meat into a large bowl, removing bone and fat.<br>Simmer vinegar, ketchup, sugar, honey, cayenne, salt and pepper for 10 minutes.<br>Add shredded pork to sauce and simmer additional 30-60 minutes or until all liquid has evaporated.<br>Serve on split buns topped with creamy coleslaw.","url":"https://recipe.bluelayer.org/recipe/54674/north-carolina-pulled-pork"},{"id":"54644","title":"Miss Tink's House Seasoning","ingredients":"salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix all ingredients together and pour into a shaker and use on pork, beef, chicken, seafood anything you like.<br>You may also, if desired, use paprika in it.<br>I'd guess about 1/8 a cup would do.","url":"https://recipe.bluelayer.org/recipe/54644/miss-tinks-house-seasoning"},{"id":"54575","title":"Bayou Country Smokey Creole Mustard Sauce","ingredients":"bacon, meatless<br>bacon, meatless<br>onions, spring or scallions (includes tops and bulb), raw<br>mustard, prepared, yellow<br>tomatoes, red, ripe, raw, year round average<br>orange juice, raw<br>vinegar, red wine<br>honey<br>creole seasoning,","directions":"Cook bacon until crisp, set aside.<br>Add chopped green onions to bacon drippings, cook over low heat for about 5 minutes.<br>Add tomato paste and cook for 3 minutes over low heat.<br>Add remaining ingredients, stir thoroughly.<br>Cook for 5 minutes over low heat.<br>Remove from heat and refrigerate until desired.<br>Use as a dipping sauce for fried seafood and vegetables.<br>Also may be used as sauce for grilled chicken, pork chops, etc.","url":"https://recipe.bluelayer.org/recipe/54575/bayou-country-smokey-creole-mustard-sauce"},{"id":"54542","title":"Almond Poppy Noodles! Recipe","ingredients":"egg substitute, powder<br>butter, without salt<br>nuts, almonds<br>spices, poppy seed","directions":"Cook noodles according to package directions.<br>In large skillet, heat 1 Tablespoons butter and lightly brown almonds.<br>Stir in remaining butter, noodles and poppy seeds; heat through.<br>Serve, if you like with pork roast.<br>[1-2]","url":"https://recipe.bluelayer.org/recipe/54542/almond-poppy-noodles-recipe"},{"id":"54524","title":"Cajun Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, oregano, dried<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, nutmeg, ground","directions":"Combine all seasonings and rub well over all surfaces of roast.<br>Place roast in shallow pan and roast in 350 oven for about an hour until internal temp is 155 to 160 degrees F.<br>Remove from oven, and let rest 5-10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/54524/cajun-pork-roast"},{"id":"54516","title":"Barefoot Contessa's Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>grapes, red or green (european type, such as thompson seedless), raw<br>vinegar, balsamic","directions":"Preheat oven to 500 degrees.<br>Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat.<br>Remove to a plate.<br>Melt the butter in a large 12x15 roasting pan on top of the stove.<br>Add the grapes and toss them to coat with butter.<br>Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.<br>Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.<br>Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot.<br>Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.<br>Pour over the sausages and grapes and serve hot.","url":"https://recipe.bluelayer.org/recipe/54516/barefoot-contessas-roasted-sausages-and-grapes"},{"id":"54430","title":"Pork Tenderloin with Lemon Mustard Sauce - WW 5 Points","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>butter, without salt<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>chives, raw","directions":"Place pork pieces between two sheets of wax paper and flatten with a meat mallet.<br>Sprinkle each piece with lemon pepper.<br>Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.<br>Place pork on heated platter and cover with alumunium foil; set aside.<br>Add lemon juice, Worcestershire sauce and mustard in skillet.<br>Cook until sauce is heated and pour over pork.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/54430/pork-tenderloin-with-lemon-mustard-sauce-ww-5-points"},{"id":"54417","title":"Iowa Baked Beans","ingredients":"beef, grass-fed, ground, raw<br>bacon, meatless<br>onions, raw<br>catsup<br>sugars, brown<br>mustard, prepared, yellow<br>vinegar, distilled<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beans, snap, green, raw<br>beans, snap, green, raw","directions":"Brown the ground beef, bacon and onion; drain.<br>Add remaining ingredients.<br>Either simmer on stovetop 40 to 60 minutes, or put in a crock pot and let it simmer all day!","url":"https://recipe.bluelayer.org/recipe/54417/iowa-baked-beans"},{"id":"54397","title":"Italian Sausage Sweet #2","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, fennel seed<br>spices, pepper, black<br>sugars, granulated<br>water, bottled, generic","directions":"Put everything except minced meat into a big bowl.<br>Stir to mix evenly.<br>Put in minced meat and mix well.<br>Shape into patties or stuff into casing.<br>Freeze if you want to.","url":"https://recipe.bluelayer.org/recipe/54397/italian-sausage-sweet-2"},{"id":"54349","title":"Skewered Pork","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sauce, worcestershire<br>spices, coriander seed<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Marinade: In small bowl, combine pineapple juice, Worcestershire, coriander, garlic, red pepper and black pepper.<br>Place pork in deep glass bowl; pour marinade over pork.<br>Cover; marinate in refrigerator about 1 hour.<br>Meanwhile, soak think bamboo skewers in water.<br>Weave skewers through pork strips so meat lies flat, discard marinade.<br>PLace pork on grill.<br>Grill over medium coals 2 minutes.<br>Turn; grill an additional 2 minutes or until pork is juicy and barely pink in center.","url":"https://recipe.bluelayer.org/recipe/54349/skewered-pork"},{"id":"54326","title":"Rosemary and Garlic Rack of Lamb","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, rosemary, dried<br>spices, garlic powder<br>salt, table<br>parsley, fresh<br>spices, pepper, black","directions":"Sprinkle rosemary, garlic salt, sea salt, parsley and ground black pepper evenly over the lamb chops.<br>Heat vegetable oil in saute pan to medium high.<br>Sear both sides of the lamb chops.<br>Reduce heat and continue to cook for 8 minutes, turning frequently.<br>Serve medium rare.","url":"https://recipe.bluelayer.org/recipe/54326/rosemary-and-garlic-rack-of-lamb"},{"id":"54319","title":"Quick Chinese Noodles","ingredients":"beef, grass-fed, ground, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, ginger, ground<br>beans, snap, green, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, hoisin, ready-to-serve<br>salt, table<br>sugars, granulated<br>noodles, egg, dry, unenriched","directions":"Heat oil in skillet or wok.<br>Add garlic, scallions, ginger, and stir-fry 1 minute.<br>Add pork, stir-fry 2 minutes.<br>Add chili bean paste, soy sauce, rice wine, hoisin sauce, salt, and sugar.<br>Cook 5 minutes.<br>Prepare pasta in boiling water and serve with meat sauce.","url":"https://recipe.bluelayer.org/recipe/54319/quick-chinese-noodles"},{"id":"54240","title":"Sausage Links With Apricot-Mustard Glaze","ingredients":"apricots, dried, sulfured, uncooked<br>mustard, prepared, yellow<br>spices, rosemary, dried<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared","directions":"Whisk apricot preserves in saucepan over medium heat until melted and smooth, about 1 minute.<br>Add mustard and whisk until beginning to simmer, about 30 seconds.<br>Remove from heat.<br>Stir in rosemary.<br>Season with salt and pepper, if desired.<br>(Can be made 1 day ahead, and refrigerated.<br>Stir over medium heat until warmed through.<br>).<br>Heat oil in heavy large skillet over medium-high heat.<br>Add sausages and saute until browned and cooked through, about 10 minutes.<br>Transfer to saucepan with glaze.<br>Stir over medium heat until sausages are glazed, about 1 minute.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/54240/sausage-links-with-apricot-mustard-glaze"},{"id":"54214","title":"Ken Hom's chilli pork spare ribs recipe","ingredients":"soup, chicken broth or bouillon, dry<br>beans, snap, green, raw<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soy sauce made from soy (tamari)<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>onions, raw<br>beans, snap, green, raw<br>sauce, hoisin, ready-to-serve<br>corn, sweet, white, raw<br>oil, olive, salad or cooking<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, raw","directions":"Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.<br>Do this in several batches, draining each cooked batch well on kitchen paper.<br>Combine all the braising sauce ingredients in a large pan and bring to the boil.<br>Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.<br>Drain off the sauce and remove any remaining fat.<br>The sauce can now be frozen and re-used next time you want to make this dish.<br>The dish can be prepared up to this point the day before.<br>Preheat the oven to 180C/350F/gas mark 4.<br>Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.<br>Baste them from time to time with the braising sauce, if you like.<br>You can also cook the spareribs under a grill or on a barbecue, until they are brown.<br>Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.<br>Turn them on to a warm serving platter, garnish with spring onions and serve at once.","url":"https://recipe.bluelayer.org/recipe/54214/ken-homs-chilli-pork-spare-ribs-recipe"},{"id":"54202","title":"Emeril Lagasse's Creton","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>delallo, italian seasoned breadcrumbs,","directions":"In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.<br>Add the onions and garlic, and cook for 1 minute.<br>Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.<br>Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.<br>Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.<br>Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.<br>Remove from the heat and adjust the seasoning, to taste.<br>Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.<br>Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.<br>Serve with thinly sliced French bread or toasted French bread croutons.","url":"https://recipe.bluelayer.org/recipe/54202/emeril-lagasses-creton"},{"id":"54177","title":"Hell's Angels Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average","directions":"Mix chili beans, pork and beans and rotel tomatoes together in a medium pan.<br>Heat over medium low heat for about 10 minutes or until heated through, stirring once in a while to prevent the bottom from scorching.","url":"https://recipe.bluelayer.org/recipe/54177/hells-angels-beans"},{"id":"54151","title":"Cocoa Chile Pork Tenderloin","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>spices, garlic powder<br>salt, table<br>spices, oregano, dried<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix brown sugar, cocoa chile blend, garlic powder, salt and oregano in small bowl.<br>Coat pork evenly with seasoning mixture.<br>Refrigerate overnight for best flavor or at least for a couple of hours before cooking.<br>Grill over medium heat 25 to 30 minutes or until desired doneness is achieved, turning occasionally.<br>(Or roast under broiler on center rack, watch closely and turn as necessary.<br>).<br>Transfer pork to cutting board.<br>Cover loosely with foil.<br>Let stand 5 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/54151/cocoa-chile-pork-tenderloin"},{"id":"54136","title":"Caramelized Apples in the Crockpot","ingredients":"apples, raw, with skin<br>lemon juice, raw<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>sugars, brown<br>sweetener, herbal extract powder from stevia leaf<br>apples, raw, with skin<br>cornstarch","directions":"Spray the inside of the crockpot with cooking spray.<br>In the bowl of the crockpot, add apples, lemon juice, cinnamon, nutmeg and brown sugar and stevia.<br>Mix until the mixture is coating the apples.<br>In a measuring cup add apple cider and cornstarch.<br>Mix to combine.<br>Pour over the apples.<br>Put the lid on and set crockpot on low.<br>Cook for 3-4 hours until apples are tender.<br>At about halfway through the cooking time, stir the apples.<br>Serve with ice cream or in yogurt, oatmeal or as a side dish with pork.","url":"https://recipe.bluelayer.org/recipe/54136/caramelized-apples-in-the-crockpot"},{"id":"54106","title":"Mustard Saucy Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>mustard, prepared, yellow<br>vinegar, cider","directions":"Heat oven to 325' F.<br>Place ribs on a rack in a shallow roasting pan.<br>Bake uncovered 1 hour.<br>Mix molasses and mustard.<br>Stir in vinegar.<br>Brush ribs with this sauce.<br>Bake ribs an additional 45 minutes (until tender), uncovered, brushing frequently with sauce.","url":"https://recipe.bluelayer.org/recipe/54106/mustard-saucy-ribs"},{"id":"54105","title":"Pork Spareribs With Honey, Soy and Sesame","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>oil, sesame, salad or cooking<br>honey<br>wei-chuan, five spice powder,","directions":"Preheat oven to 180C.<br>Mix the soy sauce, sesame oil, honey and oil.<br>Brush both sides of the ribs well with the marinade, then place in the baking dish.<br>Bake in the oven for 60 minutes.<br>Baste occasionally during cooking with soy sauce and honey mixture.<br>Serve with fresh lettuce, tomato and avocado salad.","url":"https://recipe.bluelayer.org/recipe/54105/pork-spareribs-with-honey-soy-and-sesame"},{"id":"54090","title":"Simple BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>sauce, barbecue","directions":"Place ribs in a large pot with enough water to cover.<br>Season with garlic powder, black pepper and salt.<br>Bring water to a boil, and cook ribs until tender.<br>Preheat oven to 325 degrees F (165 degrees C).<br>Remove ribs from pot, and place them in a 9x13 inch baking dish.<br>Pour barbeque sauce over ribs.<br>Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).","url":"https://recipe.bluelayer.org/recipe/54090/simple-bbq-ribs"},{"id":"54075","title":"Orange Ginger Sauce","ingredients":"orange juice, raw<br>sugars, brown<br>cornstarch<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"In a small saucepan, whisk together sauce ingredients until blended.<br>Set pan over medium high heat and bring to a simmer.<br>Reduce the heat to medium and simmer until the sauce thickens, about 5 minutes.<br>*I use this over boneless, skinless chicken and noodles (rice noodles), but you can use it over pork or salmon as well.<br>*","url":"https://recipe.bluelayer.org/recipe/54075/orange-ginger-sauce"},{"id":"54072","title":"Strawberry Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, rosemary, dried<br>spices, pepper, black<br>salt, table<br>oil, olive, salad or cooking<br>butter, without salt<br>raspberries, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>sugars, brown<br>spices, paprika<br>sauce, worcestershire<br>strawberries, raw","directions":"Preheat the oven to 350 degrees.<br>In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.<br>Rinse the tenderloin, and prick on all sides with a fork.<br>Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.<br>Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.<br>Next, carefully place your tenderloin into the roasting pan.<br>The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist.<br>So you'll want to sear it on all \"sides\" for about a minute each (rotating it with a pair of tongs), including the two ends.<br>Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce.<br>Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat.<br>Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.<br>Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven.<br>Cook about an hour and a half, basting in sauce every 20 minutes or so.<br>I also placed a pan of water on the bottom rack of the oven to give added moisture.<br>Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries.<br>After about an hour and fifteen minutes you can start checking on the tenderloin.<br>Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices.<br>An hour and a half should give you a perfect, moist roast.<br>Pull the tenderloin out of the oven and allow it to rest for about five minutes.<br>Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through.<br>Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.","url":"https://recipe.bluelayer.org/recipe/54072/strawberry-pork-tenderloin"},{"id":"54009","title":"Peach Pork Tenderloin","ingredients":"peaches, yellow, raw<br>vinegar, distilled<br>mustard, prepared, yellow<br>spices, tarragon, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>peaches, yellow, raw","directions":"In a small bowl, stir together the preserves, vinegar, mustard and tarragon; set aside.<br>In a large skillet, heat the oil over medium-high heat.<br>Sprinkle the tenderloins with salt and pepper and add to the skillet.<br>Cook for 4 to 5 minutes, turning frequently to brown on all sides.<br>Reduce the heat to medium-low.<br>Add the reserved preserves mixture to the skillet.<br>Cover and simmer for 18 to 20 minutes, until no pink remains in the center of the pork.<br>Add the peaches to the skillet, and cook just until heated through.<br>Slice and serve the tenderloins topped with peach sauce.","url":"https://recipe.bluelayer.org/recipe/54009/peach-pork-tenderloin"},{"id":"53965","title":"Orange Ginger Pork Roast","ingredients":"marmalade, orange<br>lemon juice, raw<br>spices, ginger, ground<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a small bowl, mix orange marmalade, lemon juice, ginger, and mustard.<br>Place pork in a medium baking dish.<br>Bake 20 to 25 minutes in the preheated oven, then baste with the orange glaze.<br>Continue baking to an internal temperature of 145 degrees F (63 degrees C), about 40 minutes more.<br>Baste with the glaze every 10 minutes while baking.<br>Let stand 10 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/53965/orange-ginger-pork-roast"},{"id":"53937","title":"Rip Roaring Runzas (aka Cornhusker Calzones)","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>onions, raw<br>cabbage, raw<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>spices, caraway seed<br>cheese, pasteurized process, american, without added vitamin d<br>cheese, cheddar<br>wheat flours, bread, unenriched","directions":"Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.<br>Drain the fat, then add the cabbage, mustard, salt and pepper.<br>Saute until the cabbage is tender (about 5 to 8 minutes).<br>Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).<br>Divide the bread dough into eighteen (18) equal pieces.<br>Flatten each piece of dough into a round disk.<br>Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).<br>Lay them, pinched-side down, on a lightly greased baking sheet.<br>Let dough rise for one (1) hour.<br>Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.<br>Bake at 350F for 20 to 30 minutes, or until golden brown.<br>Sauerkraut can be used in place of the cabbage.<br>These can easily be individually frozen and reheated in the microwave oven or conventional oven.","url":"https://recipe.bluelayer.org/recipe/53937/rip-roaring-runzas-aka-cornhusker-calzones"},{"id":"53866","title":"Asian Pulled Pork/Chicken Sauce","ingredients":"sauce, hoisin, ready-to-serve<br>rice vinegar,<br>soy sauce made from soy (tamari)","directions":"Mix together all ingredients until well blended.<br>Combine with shredded pork or chicken.<br>Serve over rice or in a tortilla.","url":"https://recipe.bluelayer.org/recipe/53866/asian-pulled-pork-chicken-sauce"},{"id":"53810","title":"Sweet N Spicy Ribs","ingredients":"sauce, barbecue<br>sugars, brown<br>honey<br>a cajun life, all purpose cajun seasoning,<br>spices, garlic powder<br>spices, onion powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Slow cooker directions.<br>Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl.<br>Remove 1 cup mixture, refrigerate and reserve for dipping sauce.<br>Place ribs in slow cooker.<br>Pour barbecue sauce mixture over ribs.<br>Cover, cook on low for 8 hours or until meat is very tender.<br>Uncover, remove ribs.<br>Skim fat from sauce.<br>Serve with additonal reserved sauce.","url":"https://recipe.bluelayer.org/recipe/53810/sweet-n-spicy-ribs"},{"id":"53809","title":"Skillet Herbed Cornbread Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>cornmeal, degermed, unenriched, yellow<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>salt, table<br>sugars, granulated<br>spices, thyme, dried<br>spices, rosemary, dried<br>butter, without salt<br>corn, sweet, white, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 F. Reserve 1/4 cup of flour.<br>Combine the remaining flour with the cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl.<br>Cut the butter into the flour mixturebasically, just quickly rub the butter into the flour with your hands until the mixture is coarse and resembles cornmeal.<br>Stir milk and corn kernels (if youre using them) into the mixture.<br>Turn dough out onto a floured cutting board and knead the reserved flour (1/4 cup) into the dough until it is no longer sticky.<br>(You may need to use a bit more flour if the dough is especially sticky).<br>Pat the dough out to about 1/2 inch thickness and cut into 2-inch rounds with a biscuit cutter.<br>5, Lightly grease a large cast-iron skillet and arrange cut biscuits in a single layer.<br>Give them a little breathing room, because theyll rise quite a bit in the oven.<br>Depending on the size of your skillet, you may need to bake in two batches or bake some of the biscuits on a separate baking sheet.<br>My skillet is about 8 inches in diameter and doesnt quite fit all of the biscuits, so I bake in two batches.<br>Bake at 450 F for 13-16 minutes until biscuits are lightly browned.<br>Serve warm with butter and a bit of honey.<br>Theyre also great with chili or pulled pork.<br>I love to use them for pulled pork sliders!","url":"https://recipe.bluelayer.org/recipe/53809/skillet-herbed-cornbread-biscuits"},{"id":"53807","title":"Fall off the Bone Ribs in Barbecue Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>a cajun life, all purpose cajun seasoning,<br>salt, table<br>spices, pepper, black<br>catsup<br>vinegar, red wine<br>sugars, granulated<br>sauce, worcestershire","directions":"Trim any fat from the ribs; if necessary, remove the membrane from the underside.<br>In a small bowl, stir together the Cajun seasoning, salt and pepper; rub all over the ribs.<br>Arrange on a broiler pan.<br>Broil until browned, about 5 minutes per side.<br>Transfer to a cutting board and cut into 2-rib portions.<br>Place the ribs in the bowl of the slow cooker.<br>In another bowl, whisk together the ketchup, vinegar, sugar and Worcestershire sauce.<br>Add to the slow cooker, stirring to coat the ribs.<br>Cover and cook on low for 8 to 10 hours or until tender.","url":"https://recipe.bluelayer.org/recipe/53807/fall-off-the-bone-ribs-in-barbecue-sauce"},{"id":"53727","title":"Creamy Gingered Pineapple Salad Dressing","ingredients":"salad dressing, mayonnaise, regular<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>mustard, prepared, yellow<br>spices, ginger, ground<br>orange juice, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Option -- You can use a mix of orange juice and pineapple rather than all pineapple if you think pineapple is too sweet.<br>I happen to love it with the mustard and ginger.<br>But you can mix the two if you prefer.<br>Dressing -- Just add all the ingredients and whisk well to combine.<br>Chill at least 30 minutes.<br>Serve -- ENJOY!<br>Serve over your favorite greens, pork, chicken, or seafood.","url":"https://recipe.bluelayer.org/recipe/53727/creamy-gingered-pineapple-salad-dressing"},{"id":"53712","title":"Barbecued Hamburgers for a Crowd","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>sauce, ready-to-serve, pepper, tabasco<br>sauce, worcestershire<br>oil, olive, salad or cooking<br>sauce, barbecue","directions":"Combine all the ingredients in a very large mixing bowl, except the oil and barbecue sauce, and mix well.<br>Form into patties.<br>Brush with the oil.<br>Broil, fry, or grill to desired doneness.<br>More oil can be brushed on the patties while they cook.<br>Right before taking the patties off the grill, brush them liberally with the barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/53712/barbecued-hamburgers-for-a-crowd"},{"id":"53709","title":"North Carolina Barbecue Sandwich Sauce","ingredients":"butter, without salt<br>onions, raw<br>vinegar, cider<br>catsup<br>sugars, brown<br>sauce, worcestershire<br>spices, pepper, red or cayenne","directions":"Melt the butter in a large, heavy saucepan over medium high heat.<br>Add the onion and saute 3 minutes.<br>Add the remaining ingredients and bring to a boil, stirring frequently.<br>Reduce heat and simmer, reducing saucec to 2&amp; 2/3 cups.<br>Season with salt and pepper.<br>Serve with sliced or chopped pork roast or roast beef.","url":"https://recipe.bluelayer.org/recipe/53709/north-carolina-barbecue-sandwich-sauce"},{"id":"53673","title":"All-Purpose Homemade Herbed Salt","ingredients":"salt, table<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>parsley, fresh","directions":"Place the salt on a piece of paper towels and microwave at 600 W for about 1 to 2 minutes to let any moisture evaporate (adjust the time as you go).<br>I used 4 kinds of summery herbs which I grew for myself this time.<br>Try different herbs to your liking.<br>Put everything into a mill and grind until fine.<br>This is how the salt looks once everything is mixed together.<br>Sprinkle over pork and chicken before frying.<br>This is good for pasta dishes, salads, potato dishes and fish!<br>Store in a bottle.<br>You can buy cheap bottles at pound shops (or dollar stores) and prepare these as presents for your friends!","url":"https://recipe.bluelayer.org/recipe/53673/all-purpose-homemade-herbed-salt"},{"id":"53432","title":"Pork Medallions With Mustard","ingredients":"bread crumbs, dry, grated, plain<br>spices, thyme, dried<br>spices, garlic powder<br>spices, onion powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>butter, without salt","directions":"Mix crumbs thyme, garlic salt and onion powder.<br>Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.<br>Mix mustard and butter; brush on each side of pork.<br>Coat with crumb mixture.<br>Put in greased shallow baking pan.<br>Bake, uncovered, at 425* for 10 minutes.<br>Turn and bake 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/53432/pork-medallions-with-mustard"},{"id":"53389","title":"Kittencal's Dry Rub for Pork Ribs, Roasts or Chops","ingredients":"salt, table<br>sugars, brown<br>spices, chili powder<br>spices, paprika<br>spices, pepper, black<br>spices, garlic powder<br>spices, tarragon, dried<br>spices, onion powder<br>spices, pepper, black<br>spices, rosemary, dried<br>spices, thyme, dried<br>mustard, prepared, yellow<br>spices, cumin seed<br>spices, pepper, red or cayenne","directions":"Mix all ingredients together and store in an airtight glass jar in the fridge.","url":"https://recipe.bluelayer.org/recipe/53389/kittencals-dry-rub-for-pork-ribs-roasts-or-chops"},{"id":"53377","title":"Easy Dublin Coddle","ingredients":"potatoes, raw, skin<br>onions, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>soup, chicken broth or bouillon, dry<br>spices, nutmeg, ground<br>butter, without salt","directions":"Melt butter in 3-quart pot or a medium wok.<br>Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.<br>Lightly brown onions.<br>Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.<br>Pour off excess broth (I keep it to make soup later) and serve with the mustard.","url":"https://recipe.bluelayer.org/recipe/53377/easy-dublin-coddle"},{"id":"53190","title":"Sweet Italian Sausage Spice Blend","ingredients":"salt, table<br>spices, pepper, black<br>spices, fennel seed<br>parsley, fresh","directions":"Combine the spices in a small bowl.<br>Store in an airtight container.<br>To make sausage: mix thoroughly with 1 lb.<br>ground pork.<br>Cook as directed by your recipe.","url":"https://recipe.bluelayer.org/recipe/53190/sweet-italian-sausage-spice-blend"},{"id":"53184","title":"Pork Tenderloin With Molasses Mustard Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>vinegar, cider<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>oil, olive, salad or cooking","directions":"Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.<br>Place pork in sip top bag and pour marinade over.<br>Refrigerate for 4 hours (can be made the morning of and marinaded longer).<br>Cook: Preheat oven to 400F.<br>Drain the marinade into a small saucepan, set aside.<br>Heat the oil in a large heavy skillet over medium high heat.<br>Lightly brown the tenderloin on all sides, about 5 minutes total.<br>Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140F.<br>Remove from oven and place a loose foil tent over the meat.<br>Let rest 5 minutes.<br>In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.<br>Bring to a boil and reduce to a thick sauce consistency, about 1 minute.<br>Serve pork thinly sliced with sauce drizzled over top.","url":"https://recipe.bluelayer.org/recipe/53184/pork-tenderloin-with-molasses-mustard-sauce"},{"id":"53172","title":"BBQ Island Sauce","ingredients":"sauce, barbecue<br>catsup<br>sugars, brown<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vanilla extract<br>spices, garlic powder","directions":"Put 1/2 cup of ketchup in mixing bowl.<br>Put 1/2 cup of Original Bold BBQ sauce in same mixing bowl.<br>Add 2 tbsp of brown sugar to ketchup and BBQ sauce.<br>Stir together.<br>Add in 2 tsp of Vanilla Extract to mixture and stir.<br>Put in 1 tsp of ready to use minced garlic and stir.<br>Voila!<br>You have BBQ island sauce.<br>This sauce can be put on pork, steak, chicken, almost every kind of meat.","url":"https://recipe.bluelayer.org/recipe/53172/bbq-island-sauce"},{"id":"53148","title":"Marinate For Steak Pork Or Chicken Recipe","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>spices, garlic powder<br>spices, garlic powder<br>oil, olive, salad or cooking","directions":"Mix all together.<br>Set meat in marinate and place in refrigerator.<br>Turn meat often.<br>Hint: Use foil under chicken when grilling so which it will not get too brown.","url":"https://recipe.bluelayer.org/recipe/53148/marinate-for-steak-pork-or-chicken-recipe"},{"id":"53117","title":"Sweet Teriyaki Marinade","ingredients":"soy sauce made from soy (tamari)<br>vinegar, cider<br>orange juice, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>spices, garlic powder<br>spices, pepper, black<br>cornstarch","directions":"Place all contents into sealable bag and thoroughly mix.<br>If you want to make a side-sauce for dipping later, remove 1 cup of the marinade and set aside.<br>Add in meat of choice (Beef, Chicken, Pork, etc) and let marinade for minimum of 3 hours (the longer the better; overnight is preferred).<br>Remove meat from marinade and it is now ready to grill.<br>If you wish to make a sauce, heat contents and bring to a slow boil.<br>Mix cornstarch and a small amount of cool water together before adding mixture to sauce.<br>Simmer for a minute or two and remove from heat and allow to cool.<br>Contents of recipe are easily adjusted to make more/less depending on crowd.<br>Works great on just about any meat as well as basted on fish!","url":"https://recipe.bluelayer.org/recipe/53117/sweet-teriyaki-marinade"},{"id":"53081","title":"Amazing Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>sugars, granulated<br>sugars, brown<br>spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>catsup<br>molasses<br>water, bottled, generic<br>sauce, worcestershire<br>vinegar, distilled<br>butter, without salt<br>onions, raw<br>sugars, granulated<br>salt, table<br>spices, chili powder<br>mustard, prepared, yellow<br>spices, paprika<br>sauce, ready-to-serve, pepper, tabasco","directions":"Mix all the dry spices for the rub.<br>Rub on beef ribs and slow cook in a 250F oven for 3-4 hours.<br>Whisk all the BBQ sauce ingredients together.<br>Baste with BBQ sauce and grill for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/53081/amazing-beef-ribs"},{"id":"53069","title":"Grilled Pork Skewers with Ginger","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>rice vinegar,<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, ginger, ground<br>spices, garlic powder<br>soy sauce made from soy (tamari)","directions":"Mix all marinade ingredients well.<br>Cut the pork butt into 1inch cubes and marinate, covered in the refrigerator for 4 hours.<br>Remove the meat from the marinade.<br>Discard the remaining marinade.<br>Thread the pork, red pepper and onion on skewers.<br>Season to taste with salt and pepper.<br>Grill over medium heat 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/53069/grilled-pork-skewers-with-ginger"},{"id":"53068","title":"Barbecued Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>oil, corn, peanut, and olive<br>orange juice, raw<br>shallots, raw<br>beans, snap, green, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>tomatoes, red, ripe, raw, year round average<br>spices, ginger, ground<br>rice vinegar,<br>spices, coriander seed<br>peppers, sweet, green, raw<br>orange juice, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soy sauce made from soy (tamari)<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>salt, table<br>oil, sesame, salad or cooking<br>spices, pepper, black","directions":"PREHEAT THE OVEN TO 250F.<br>Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat.<br>Remove the ribs from the dish, drain the fat and set aside.<br>Heat a wok or large frying pan and add the oil.<br>Quickly add the shallots, scallions, ginger and garlic.<br>Stir-fry for 20 seconds and add the rest of the sauce ingredients.<br>Reduce the heat and simmer the sauce gently for 15 minutes.<br>Allow the sauce to cool.<br>(These steps can be done hours ahead or even the night before.)<br>When you are ready to cook the ribs, smear them with the barbecue sauce.<br>Make a charcoal fire and, when the coals are ash white, grill the ribs, basting with any remaining sauce.<br>Cook the ribs for 5-to-10 minutes on each side, depending on thickness.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53068/barbecued-spareribs"},{"id":"53056","title":"Easy 3 Ingredient Pork Loin Roast","ingredients":"onions, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, rosemary, dried","directions":"In a 9 x 13 inch baking dish, place a large piece of foil.<br>Sprinkle the dry onion soup into the middle of the foil.<br>Place the roast on top of the soup mix and sprinkle with dried rosemary.<br>Fold the foil and seal it, making sure to fold the ends.<br>Bake roast at 300 degrees for 3 1/2 to 4 hours or until done.","url":"https://recipe.bluelayer.org/recipe/53056/easy-3-ingredient-pork-loin-roast"},{"id":"53045","title":"Cornmeal-and-Chile-Cumin Coated Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornmeal, degermed, unenriched, yellow<br>spices, cumin seed<br>oil, olive, salad or cooking","directions":"Preheat oven to 350F.<br>Pat pork dry and season with salt and pepper.<br>Stir together cornmeal and cumin and transfer to a plate.<br>Turn pork in cornmeal mixture to coat well and discard any remaining mixture.<br>Heat oil in a 10-inch nonstick skillet until hot but not smoking and brown pork, turning, about 3 minutes.<br>Transfer pork to a shallow baking pan and roast in middle of oven until a thermometer inserted diagonally at least 2 inches into pork registers 155F, 30 to 45 minutes.<br>Let stand, loosely covered, 10 minutes.<br>Cut pork into 12 slices (about 1/4 inch thick).","url":"https://recipe.bluelayer.org/recipe/53045/cornmeal-and-chile-cumin-coated-pork-loin"},{"id":"53003","title":"Fiery Barbecue Sauce","ingredients":"water, bottled, generic<br>catsup<br>sugars, brown<br>sauce, worcestershire<br>vinegar, distilled<br>butter, without salt<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, chili powder<br>spices, paprika<br>spices, pepper, red or cayenne<br>salt, table","directions":"Combine all ingredients in a saucepan; cook over medium heat until sugar dissolves, stirring occasionally.<br>Use as basting sauce for pork chops or chicken.<br>Microwave directions: Combine all ingredients in a 1-quart glass bowl.<br>Cover with heavy duty plastic wrap and microwave at HIGH 4 to 5 minutes or until mixture is thoroughly heated, stirring once.","url":"https://recipe.bluelayer.org/recipe/53003/fiery-barbecue-sauce"},{"id":"52935","title":"Stuffed Pork Burgers","ingredients":"sauce, pesto, ready-to-serve, refrigerated<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, mozzarella, low sodium","directions":"Stir together pesto, salt and pepper in a mixing bowl.<br>Add pork and gently combine (do not overmix).<br>Shape pork mixture into 4 equal sized balls.<br>Press 1 mozzarella cube into the center of each ball, gently form a 3/4 inch thick patty, enclosing the cheese.<br>Lightly coat a nonstick skillet with cooking spray.<br>Heat over medium heat and add burgers,cooking in batches, reduce heat to medium, cooking 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/52935/stuffed-pork-burgers"},{"id":"52902","title":"Chinese Roast Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>salt, table","directions":"Cut the pork into 1 inch wide strips.<br>Mix sugar, rice wine, hoisin sauce, soy sauce, and salt (I use only 1 teaspoon salt) in a bowl or zippered plastic bag.<br>Add meat to marinade and refrigerate overnight, turning a couple of times if you can.<br>Preheat oven to 400 degrees Fahrenheit.<br>Line roasting pan with foil.<br>Spray rack with oil for ease of cleanup.<br>Place meat on rack in pan and roast for 30 minutes.<br>Serve hot or cold.<br>Note: I sometimes add garlic, star anise, or ginger to the basic marinade.<br>I slice at least half of the meat and freeze the slices.","url":"https://recipe.bluelayer.org/recipe/52902/chinese-roast-pork"},{"id":"52896","title":"Homemade Pizza","ingredients":"leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>salt, table<br>oil, olive, salad or cooking<br>water, bottled, generic<br>wheat flour, white, all-purpose, unenriched<br>tomato sauce, canned, no salt added<br>spices, oregano, dried<br>spices, basil, dried<br>spices, garlic powder<br>sugars, granulated<br>pork sausage, link/patty, unprepared<br>pepperoni, beef and pork, sliced<br>onions, raw<br>peppers, sweet, green, raw<br>mushrooms, white, raw<br>cheese, mozzarella, low sodium<br>cheese, parmesan, hard","directions":"Pizza Dough:.<br>In large bowl, dissolve yeast and sugar in the water.<br>Let sit for 5 minutes.<br>Stir the salt, and oil into the yeast mixture.<br>Mix in 1 1/2 cups of the flour.<br>Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.<br>Place the dough into a well oiled bowl, and cover with a cloth.<br>Let the dough double in size.<br>Should take about 1/2 hour if in warm spot.<br>Punch down and let rest a minute.<br>Roll out into a 14\" pizza pan.<br>Sauce:.<br>Combine all of the spices and the tomato sauce.<br>no need to pre-cook.<br>Assemble pizza:.<br>Arrange oven racks close to center of oven, and Pre-heat the oven to 550.<br>Combine all of the spices and the tomato sauce.<br>roll out dough into a 14\" pizza pan.<br>Spread half the sauce evenly on each pizza crust.<br>lay out peperoni evenly on each crust.<br>Spread sausage, onions, green pepers, Mushrooms (or other topings) liberally over each.<br>Sprinkle parmesean liberally over the top, should always be the last topping.<br>Bake at 550 for 15 - 20 minutes.<br>Remove from oven and let cool for 10 minute for cheese to set prior to cutting / serving.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/52896/homemade-pizza"},{"id":"52875","title":"Sausage Lentil Soup Recipe","ingredients":"onions, raw<br>butter, without salt<br>soup, beef broth or bouillon canned, ready-to-serve<br>lentils, raw<br>pork sausage, link/patty, unprepared<br>salt, table<br>spinach, raw<br>lemon juice, raw","directions":"Saute/fry onions in warm butter in Dutch oven till lightly browned.<br>Add in water, lentils, sausage, and salt and bring to a boil.<br>Skim off foam which rises to surface.<br>Cover and simmer 40 min or possibly till lentils are tender or possibly starting to burst.<br>Stir in spinach; cover and continue cooking for 10 min.<br>Add in lemon juice and correct seasoning if necessary.<br>Makes about 8 1/2 c. or possibly 8 servings.<br>Any leftovers can be frzn up to one month.","url":"https://recipe.bluelayer.org/recipe/52875/sausage-lentil-soup-recipe"},{"id":"52855","title":"Sausage And Black Eyed Peas Recipe","ingredients":"pork sausage, link/patty, unprepared","directions":"Chop up some onion and celery and add in.<br>Cook slow in large pot.<br>Then add in 2 Tbsp.<br>sugar, 2 1/2 Tbsp.<br>chili pwdr, 2 Tbsp.<br>garlic salt and 1/4 tsp.<br>black pepper.<br>Soak 1 lb.<br>black eyed peas overnight and drain.<br>Mix with above mix.<br>Add in 16 oz can tomatoes, 1 1/2 c. warm water.<br>Cook 1 1/2 hrs.","url":"https://recipe.bluelayer.org/recipe/52855/sausage-and-black-eyed-peas-recipe"},{"id":"52831","title":"Chinese Barbecued Baby Back Ribs","ingredients":"spices, ginger, ground<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>oil, olive, salad or cooking<br>sauce, hoisin, ready-to-serve<br>honey<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat oven to 400F with rack in middle.<br>Line a 17- by 12- by 1-inch baking pan with foil.<br>Puree ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey.<br>Reserve 1/2 cup sauce and coat ribs with remainder.<br>Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.<br>Turn on broiler.<br>Brush ribs, meaty sides up, with remaining sauce.<br>Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/52831/chinese-barbecued-baby-back-ribs"},{"id":"52792","title":"Baked Beans and Sauerkraut","ingredients":"beans, snap, green, raw<br>sugars, brown<br>catsup<br>mustard, prepared, yellow<br>onions, raw<br>sauerkraut, canned, solids and liquids<br>pork sausage, link/patty, unprepared","directions":"Preheat oven to 325.<br>Combine all ingredients well.<br>Pour in a 2 1/2 to 3 quart casserole.<br>Bake at 325 for about 2 hours.<br>Can make in crockpot on low for about 4-6 hours.","url":"https://recipe.bluelayer.org/recipe/52792/baked-beans-and-sauerkraut"},{"id":"52743","title":"Lemon-Capered Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>capers, canned<br>spices, rosemary, dried<br>spices, pepper, black<br>water, bottled, generic<br>lemon juice, raw","directions":"Preheat oven to 350F.<br>Trim fat from tenderloin, discard and set tenderloin aside.<br>Combine capers, rosemary and black pepper in a small bowl and then rub rosemary mixture over tenderloin and then place tenderloin in a shallow roasting pan and pour water and lemon juice over tenderloin.<br>Bake, uncovered, 1 hour or until thermometer inserted in thickest park of tnderloin registers 170F.<br>Remove from oven; cover with aluminum foil and allow to stand for 10 minutes before serving.<br>Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/52743/lemon-capered-pork-tenderloin"},{"id":"25533","title":"Pork Medallions with Cherry Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>shallots, raw<br>soup, chicken broth or bouillon, dry<br>vinegar, balsamic<br>cherries, sweet, raw","directions":"Season the pork medallions with 1/4 teaspoon of salt and pepper.<br>Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.<br>Transfer the meat to a plate and tent with foil.<br>Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.<br>Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.<br>Season with salt and pepper, to taste.<br>Pour the sauce over the pork medallions and serve.","url":"https://recipe.bluelayer.org/recipe/25533/pork-medallions-with-cherry-sauce"},{"id":"52638","title":"Pork Rolls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, parmesan, hard<br>wheat flours, bread, unenriched<br>bacon, meatless","directions":"Preheat oven to 275.<br>Brown the sausage in a skillet and drain.<br>Mix in the cream cheese until melted.<br>Take the crusts off the bread and cut in half.<br>Spread some cheese mixture on bread halves, top with a bacon slice, roll, and secure with a toothpick.<br>Bake on a cookie sheet for 30 minutes, or until bacon is done and rolls are browned (I recommend turning them once during baking).","url":"https://recipe.bluelayer.org/recipe/52638/pork-rolls"},{"id":"52598","title":"Smokey Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix rub ingredients and set aside.<br>Pat the ribs as dry as possible and season very generously with the rub (on all sides).<br>Cover with plastic wrap and refrigerate for 24 hours.<br>Set up your grill for Indirect Heat with a drip pan in the middle (add water).<br>Place on the grill directly over the drip pan.<br>Add wet chips directly to the hot charcoal and smoke at 325AF for about 30 minutes.<br>Add more wet hickory wood chips and continue cooking at 300AF to 325AF for about an hour and a half to two hours.<br>Remove from the grill and cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/52598/smokey-beef-short-ribs"},{"id":"52559","title":"Oink-Oink Pork Butt","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>sauce, worcestershire<br>a cajun life, all purpose cajun seasoning,<br>sugars, brown<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Rinse pork butt and pat dry.<br>Sprinkle with salt &amp; pepper,douse with worcestershire sauce.<br>Pour apple juice over.<br>Rub with Cajun seasoning.<br>Once well seasoned,coat with light brown sugar, slap that butt!<br>Heat oven to 450*, bake for 1 hour.<br>Reduce oven to 200* and bake for 4-6 hours.<br>Check, bake until meat falls off the bone.","url":"https://recipe.bluelayer.org/recipe/52559/oink-oink-pork-butt"},{"id":"52555","title":"Italian Sausage","ingredients":"salt, table<br>spices, paprika<br>spices, garlic powder<br>spices, fennel seed<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Add above ingredients to 1 pound lean ground pork.","url":"https://recipe.bluelayer.org/recipe/52555/italian-sausage"},{"id":"52470","title":"Tangy Balsamic BBQ Sauce","ingredients":"mustard, prepared, yellow<br>vinegar, balsamic<br>sugars, brown<br>butter, without salt<br>lemon juice, raw<br>spices, pepper, red or cayenne","directions":"*Check out the related link for more pictures and attempts at wit.<br>Combine all ingredients in a medium saucepan.<br>Simmer over medium-low heat for 30 minutes, stirring often.<br>Serve with chicken or pork.<br>Leftovers will keep for weeks if kept in an airtight container.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/52470/tangy-balsamic-bbq-sauce"},{"id":"52461","title":"Meat Marinade","ingredients":"oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black","directions":"Combine all ingredients, mix well (you can zoop it all up in a blender if you prefer) then add meat (chicken, beef or pork).<br>Marinate in refrigerator for 4-24 hours before cooking the meat by your preferred method.","url":"https://recipe.bluelayer.org/recipe/52461/meat-marinade"},{"id":"52438","title":"Quick and Easy Crockpot Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sauce, barbecue<br>marketside, balsamic vinaigrette dressing,<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black","directions":"Trim any visible fat from the pork roast.<br>In a large mixing bowl combine soy sauce, barbecue sauce, balsamic vinaigrette, olive oil, sea salt, and pepper.<br>Place roast in crock pot, and cover with marinade.<br>Cover and cook on low for 15 hours.<br>Do not remove lid for any reason.<br>Pull roast from crock pot and shred with two forks.<br>Return to crock pot to reheat for 1 hour.","url":"https://recipe.bluelayer.org/recipe/52438/quick-and-easy-crockpot-pulled-pork"},{"id":"52413","title":"\"Winter is Coming\" Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"The key is low and slow.<br>Preheat oven to 200 .<br>Dry the ribs with any kind of dry cloth.<br>After dried, rub your favorite dry rub into the meat bottom and top.<br>Wrap ribs in foil.<br>Make sure foil is tightly wrapped, and try to form the ribs in to the foil.<br>Cook for two hours at 200 .<br>Do not touch or check on it.<br>They will be fine.<br>After two hours, unwrap the foil and pull out ribs.<br>Discard juice in any fashion you like.<br>Set ribs on pan you were using prior, and turn up the oven to 300.<br>Before putting ribs back into the oven.<br>Brush your favorite BBQ sauce onto the ribs.<br>Then place the ribs back into the oven.<br>Cook ribs for ten minutes.<br>Take out ribs and apply another coat of BBQ sauce.<br>Do this add much as you desire.<br>I did 3 coats, so total of 30 extra minutes of cook time.<br>You are the boss of your sauce.<br>Cut in between the bones.<br>If you like heavy sauce, I would suggest brushing a little more BBQ to the newly cut pieces.<br>Get your wet naps and napkins, and dig in.","url":"https://recipe.bluelayer.org/recipe/52413/winter-is-coming-ribs"},{"id":"52322","title":"Easy Pork butt roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>salt, table<br>spices, pepper, black<br>sauce, worcestershire<br>honey","directions":"Start with a good roast.<br>Set your oven temperature at 350.<br>The length of time will be up to the size of your roast.<br>If you use a thermometer, then you can gage the roast.<br>For a rare roast 150, for medium 160, for well done 170<br>Put all ingredients together.<br>Marinate for 1 hour in a Ziploc baggie.<br>You can marinate over night too.<br>I like to roast in a open roasting/broil pan.<br>Meat thermometer at 170","url":"https://recipe.bluelayer.org/recipe/52322/easy-pork-butt-roast"},{"id":"52231","title":"Italian Breakfast Sausage (Low Fat)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>ground turkey, raw<br>spices, basil, dried<br>spices, fennel seed<br>sugars, granulated<br>mustard, prepared, yellow<br>spices, onion powder<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix all ingredients together.<br>Shape into 12 patties.<br>Spray skillet with non-stick spray.<br>Fry over medium heat, covered to reserve moisture, about 3-5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/52231/italian-breakfast-sausage-low-fat"},{"id":"52206","title":"Bean Thread Noodles With Pork Recipe","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, sesame, salad or cooking<br>oil, corn, peanut, and olive<br>spices, ginger, ground<br>spices, garlic powder<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>beans, snap, green, raw<br>salt, table<br>sugars, granulated<br>oil, sesame, salad or cooking<br>soup, chicken broth or bouillon, dry<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In Chinese, this is called Mayi Shang Shu.<br>It is deeply flavored and quick to make.<br>SOAK NOODLES in a large bowl of hot water for 15 min.<br>When they are soft, drain them and throw away the water.<br>Combine the meat with the soy sauce, rice wine and sesame oil.<br>Heat a wok or possibly large saute/fry pan till it is warm.<br>Add in the oil and meat.<br>Stir-fry the mix for 2 min.<br>Then add in the rest of the ingredients.<br>Bring the mix to a simmer, mix well and cook till most of the liquid has evaporated.<br>Ladle into a large serving bowl, garnish with the scallions and serve.<br>Makes 2 to 4 servings","url":"https://recipe.bluelayer.org/recipe/52206/bean-thread-noodles-with-pork-recipe"},{"id":"52195","title":"Mayonnaise & Miso Dressing (Just Mix!)","ingredients":"miso<br>salad dressing, mayonnaise, regular<br>sugars, granulated","directions":"Mix all of the listed ingredients.<br>Let the mixture sit for 15 minutes for the sugar to dissolve and the flavors to blend.<br>Use this sauce to cover veggies.<br>We enjoy it with cucumbers, steak, and boiled broccoli.<br>You can marinate pork with it and it goes great with beer and rice.<br>Miso Mayo Marinade Pork,<br>Steamed Cabbage and Pork,.<br>This combination is popular as well.","url":"https://recipe.bluelayer.org/recipe/52195/mayonnaise-miso-dressing-just-mix"},{"id":"52185","title":"Tim's Sausage Burgers","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black","directions":"If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.<br>Mix all ingredients until well combined.<br>Shape into patties.<br>I make mine very thin and about 1\" wider than a hamburger bun, because they shrink up and get thicker while cooking.<br>BBQ grill or fry until juices run clear.<br>Serve on your favorite buns or rolls.<br>ENJOY!","url":"https://recipe.bluelayer.org/recipe/52185/tims-sausage-burgers"},{"id":"52103","title":"Crock Pot BBQ Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>syrup, maple, canadian<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, chili powder<br>spices, garlic powder<br>mustard, prepared, yellow<br>spices, cumin seed<br>spices, cinnamon, ground","directions":"Cut each tenderloin in 3 pieces.<br>Combine all ingredients in slow cooker.<br>Cook on low 6-8 hours.<br>Remove meat to a plate.<br>Shred meat using two forks.<br>Return meat to sauce.<br>Serve on toasted hamburger buns, or with rice.","url":"https://recipe.bluelayer.org/recipe/52103/crock-pot-bbq-pork"},{"id":"52027","title":"Awesome Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>cornstarch<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, fluid, heavy whipping<br>cream, sour, cultured<br>spices, pepper, black<br>salt, table<br>salt, table<br>spices, pepper, red or cayenne","directions":"Brown and crumble sausage until its crispy.<br>I like to burn mine just a little.<br>Don't worry, it re-hydrates when you add the milk and creams.<br>While browning, mix 1 1/2 cup milk with the cornstarch.<br>Add in the softened sour cream and mix thoroughly.<br>Combine the remaining milk and heavy cream.<br>Once sausage is browned (don't drain off all of the fat, leave at least a few teaspoons), reduce heat to medium-low and pour in the milk/cornstarch/sour cream mixture.<br>Stir constantly until it just begins to thicken.<br>Add spices.<br>Once the mixture has begun to thicken, add the milk and cream and increase temperature to medium high, stirring constantly, until it begins to bubble.<br>Once it has started bubbling, reduce again to medium low.<br>It needs a lot of attention, so keep stirring until it has reached your desired consistency.<br>Make sure you keep tasting it too!<br>Add more salt and pepper as needed.<br>Serve over hot biscuits or grits or eggs or whatever you like your sausage gravy on!","url":"https://recipe.bluelayer.org/recipe/52027/awesome-sausage-gravy"},{"id":"52007","title":"Kansas City Sloppy Ribs (Includes an Awesome Dry Rub Recipe)","ingredients":"sugars, brown<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"The night before you plan to grill, combine the rub ingredients in a bowl.<br>Apply about one-third of the rub evenly to the ribs, reserving the rest.<br>Place the slabs in a plastic bag and refrigerate them overnight.<br>Before you begin to barbecue, take the ribs from the refrigerator.<br>Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture.<br>Let the ribs sit at room temperature for 30 to 40 minutes.<br>Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking.<br>In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately).<br>Allow the ribs to sit about 10 minutes before serving with more sauce alongside.<br>Note: cooking time is approximate grilling time.<br>Since not everyone has a smoker, I allowed for that -- smoking will take much longer.<br>I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.","url":"https://recipe.bluelayer.org/recipe/52007/kansas-city-sloppy-ribs-includes-an-awesome-dry-rub-recipe"},{"id":"51980","title":"Barbecued Sausage Pieces (Crock Pot)","ingredients":"pork sausage, link/patty, unprepared<br>sauce, barbecue<br>honey<br>sugars, brown","directions":"Cur sausage in 1/2-inch pieces.<br>Brown in skillet.<br>Place in slow cooker.<br>Combine remaining ingredients.<br>Pour over sausage.<br>Cover.<br>Cook on Low 2 hours.","url":"https://recipe.bluelayer.org/recipe/51980/barbecued-sausage-pieces-crock-pot"},{"id":"51962","title":"Cajun Seasoning","ingredients":"spices, basil, dried<br>spices, oregano, dried<br>spices, paprika<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, garlic powder<br>wheat flour, white, all-purpose, unenriched","directions":"Mix together.<br>Use on chicken, steak, or pork.<br>I sometime add a little Creole seasoning.","url":"https://recipe.bluelayer.org/recipe/51962/cajun-seasoning"},{"id":"51917","title":"Grilled Stuffed Pork Tenderloin","ingredients":"salad dressing, italian dressing, commercial, regular<br>peppers, sweet, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, parmesan, hard<br>spices, coriander seed","directions":"Heat grill to medium-high heat.<br>Combine 1/4 cup dressing and peppers; spoon down center of meat.<br>Roll up tightly.<br>Place meat on grill.<br>Cook, uncovered, 30 min.<br>or until internal temperature reaches 160F.<br>Mix remaining dressing with cheese and cilantro to form a paste.<br>Spread over top and sides of meat.<br>Cover grill.<br>Continue grilling 10 min.<br>or until meat is golden brown on all sides, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/51917/grilled-stuffed-pork-tenderloin"},{"id":"51897","title":"Simple Everything Gravy","ingredients":"bacon, meatless<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat Bacon Drippings in a medium skillet on medium low heat.<br>**If you don't have bacon grease/drippings you can substitute with an oil.<br>**<br>Stir your flour into the melted bacon drippings until well blended and a slight brown tint.<br>Add your salt and pepper<br>Slowly and constantly stir in your milk.<br>Once all milk is stirred in stir for about 3 more minutes until thickened.<br>This makes a thick gravy.<br>To make it thinner add more milk or less flour.<br>This tastes great on Biscuit's, Country Fried Steak or Pork Chops, Mashed Potatoes, Green Bean Casserole, and many other items.<br>Feel free to add other seasonings to it, or use sausage drippings.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/51897/simple-everything-gravy"},{"id":"51856","title":"Roasted Brown Sugar Smoked Sausages - Superbowl","ingredients":"bacon, meatless<br>pork sausage, link/patty, unprepared<br>sugars, brown","directions":"Preheat oven to 350F (180C) F (175 degrees C).<br>Cut bacon into thirds and wrap sausage with each strip.<br>Insert the wrapped sausages on wooden skewers, several to one skewer.<br>Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.<br>Bake until bacon is crisp and the brown sugar is belted, about 20 minutes.<br>Remove from the oven, let cool in pan for 2 to 3 minutes.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/51856/roasted-brown-sugar-smoked-sausages-superbowl"},{"id":"51850","title":"Bavarian Braunschweiger Dip","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>cheese, parmesan, hard<br>spices, pepper, black","directions":"Saute the onion for about 10 minutes, stirring frequently.<br>Then remove from heat and drain.<br>Mix braunschweiger with cream cheese, then mix in the onion and pepper.<br>Serve as a spread on crackers or as a dip for raw veggies.","url":"https://recipe.bluelayer.org/recipe/51850/bavarian-braunschweiger-dip"},{"id":"51847","title":"Saurkraut Soup","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>onions, raw<br>carrots, raw<br>pork sausage, link/patty, unprepared<br>soup, chicken broth or bouillon, dry<br>soup, cream of chicken, canned, condensed<br>sauerkraut, canned, solids and liquids<br>alcoholic beverage, beer, regular, all<br>potatoes, raw, skin","directions":"In a large stock pot over medium heat, heat the olive oil.<br>Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).<br>Meanwhile, cut the sausage into bite size pieces.<br>Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.<br>Stir in the chicken broth, cream of mushroom soup and saurkraut.<br>Bring to a boil, then stir in the mustard.<br>Let the soup simmer slightly for no less than four hours.<br>The longer it heats, the better it will taste.<br>Thats the golden rule of soups.<br>Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.<br>It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.<br>Typically it will take between 10 and 20 minutes for them to be done.<br>Just add them into the soup and monitor their doneness to suit your tastes.<br>Then serve!","url":"https://recipe.bluelayer.org/recipe/51847/saurkraut-soup"},{"id":"51792","title":"Pork Rub","ingredients":"salt, table<br>spices, nutmeg, ground<br>spices, coriander seed<br>sugars, granulated<br>spices, pepper, black","directions":"Mix all ingredients together.<br>Rub into meat &amp; let stand 20-30 minutes.<br>Cook meat as usual.","url":"https://recipe.bluelayer.org/recipe/51792/pork-rub"},{"id":"51774","title":"Baked Beans Vermont Style Recipe","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>mustard, prepared, yellow<br>syrup, maple, canadian","directions":"Soak beans overnight and parboil till the skins break when you blow on a spoonful.<br>Put bean in a bean pot and por in a mix of the remaining ingredients.<br>Place the salt pork on top.<br>Bake uncovered at 350 degrees till the salt pork browns (about 1/2 hour).<br>Turn oven down to 325 degrees and bake uncovered for 6 - 8 hrs.<br>Check the beans every hour or possibly so and add in boiling water when the beans look dry on top.","url":"https://recipe.bluelayer.org/recipe/51774/baked-beans-vermont-style-recipe"},{"id":"51676","title":"Baked Black Pepper Ham Hock","ingredients":"water, bottled, generic<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"FOR THE BLACK PEPPER SAUCE PLEASE VIEW THE ATTACHMENTS BELOW<br>Pour all black pepper sauce onto pork knuckle / ham hock and fully coated it and wrap up in aluminium foil<br>Secure all 4 corner and bake it at 180C /360 F for 2 hour or longer depending on the thickness of the pork then uncover the top foil and broil the skin for another few minutes till its skin are crispy<br>BELOW ARE FEW HAM HOCK /PORK KNUCKLE RECIPE ,I AM GLAD TO SHARE WITH YOU","url":"https://recipe.bluelayer.org/recipe/51676/baked-black-pepper-ham-hock"},{"id":"51625","title":"Oven BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>sugars, brown<br>spices, garlic powder<br>sauce, barbecue","directions":"Heat oven to 350 degrees F.<br>Place ribs, meat sides up, in single layer on 2 foil-covered rimmed baking sheets sprayed with cooking spray.<br>Mix all remaining ingredients except barbecue sauce; sprinkle onto ribs.<br>Cover.<br>Bake 1 hour.<br>Brush with about 1/4 of the barbecue sauce.<br>Bake, uncovered, 1 hour or until ribs are tender, turning and brushing with remaining barbecue sauce every 15 min.","url":"https://recipe.bluelayer.org/recipe/51625/oven-bbq-ribs"},{"id":"51538","title":"Sausage-Cheese Rollups","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>salt, table<br>spices, curry powder<br>margarine, regular, 80% fat, composite, stick, without salt<br>cheese, cheddar","directions":"Make small (approx 3/4 tsp) sausage balls.<br>In skillet, brown sausage balls on all sides.<br>Drain on paper towel then set aside.<br>Mix flour and spices together.<br>Cut margarine into flour mix.<br>Stir cheese into flour mix (this may have to be done by hand).<br>If cheese/flour mix consistency is too thick, add a little milk.<br>Wrap a small amount of dough around each sausage ball.<br>Place on cookie sheet.<br>Bake 15-20 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/51538/sausage-cheese-rollups"},{"id":"51515","title":"Chicken Marinade Recipe","ingredients":"oil, olive, salad or cooking<br>spices, basil, dried<br>lemon juice, raw<br>chives, raw<br>salt, table<br>spices, pepper, black","directions":"Mix together all the ingredients together in a bowl.<br>If marinating poultry or pork, the longer the better.<br>Overnight would be perfect.<br>If marinating fish, due to the acid content, only marinate a few hours and be aware you might not need to cook it as long.","url":"https://recipe.bluelayer.org/recipe/51515/chicken-marinade-recipe"},{"id":"51455","title":"Southwest Rub","ingredients":"spices, chili powder<br>spices, garlic powder<br>spices, oregano, dried<br>spices, cumin seed<br>salt, table<br>spices, coriander seed","directions":"Combine all ingredients and store in an airtight container.<br>Use to season all types of beef, chicken, pork, rice or potatoes.","url":"https://recipe.bluelayer.org/recipe/51455/southwest-rub"},{"id":"51446","title":"yummy apple butter pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>nuts, almonds","directions":"Heat non stick pan to med high heat.<br>Add pork and cook for 2 minutes.<br>Add apple butter and cook until pork starts to turn crispy.<br>Remove from heat add to plate.<br>sprinkle roasted almonds.","url":"https://recipe.bluelayer.org/recipe/51446/yummy-apple-butter-pork"},{"id":"51440","title":"Grandma's Special Rib Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average<br>onions, raw<br>vinegar, distilled<br>sauce, worcestershire<br>sugars, brown<br>spices, chili powder<br>mustard, prepared, yellow<br>salt, table","directions":"Place ribs in a roaster and bake at 375 degrees.<br>for about half an hour.<br>Mix the rest of ingrediants in a pot,and bring to a hard boil.<br>Pour over ribs.<br>Bake at 350 for approximately another 2 hours.","url":"https://recipe.bluelayer.org/recipe/51440/grandmas-special-rib-sauce"},{"id":"51258","title":"Satay","ingredients":"sugars, granulated<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, curry powder<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.<br>Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers.<br>Marinade the pork in curry powder, sugar, coconut milk and salt for 30 minutes.<br>Thread the pork onto the bamboo skewers.<br>Grill and serve with peanut sauce and cucumber in vinegar.","url":"https://recipe.bluelayer.org/recipe/51258/satay"},{"id":"51252","title":"Dave's Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>spices, paprika<br>sugars, granulated<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne","directions":"Rub ribs with a marinade of your choosing.<br>Let sit for an hour.<br>Cook ribs while basting every 10 minutes.","url":"https://recipe.bluelayer.org/recipe/51252/daves-ribs"},{"id":"51173","title":"Blue Ribbon Burgers","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, worcestershire<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>cheese, parmesan, hard<br>cheese, blue<br>mushrooms, white, raw","directions":"Mix meat, Worcestershire sauce and seasonings.<br>Shape the mixture into 12 thin patties, each about 4-inches in diameter.<br>Saute the mushrooms in butter or olive oil, about 4 minutes.<br>Mix the cream cheese and the blue cheese.<br>Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese.<br>Cover each patty with one of the remaining patties, sealing the edges firmly.<br>Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51173/blue-ribbon-burgers"},{"id":"51135","title":"Orange-Soy-Braised Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>orange juice, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>spices, ginger, ground<br>spices, garlic powder<br>spices, pepper, black","directions":"Special equipment: 11 x 17 inches flameproof roasting pan.<br>Put oven rack in middle position, and preheat oven to 325F.<br>Sprinkle ribs evenly with salt.<br>Bring orange juice, soy sauce, sugar, ginger, garlic and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.<br>Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.<br>Braise ribs in oven until very tender, about 2 hours.<br>(If making ahead, see cooks' note, below.<br>).<br>Before Serving:.<br>Reduce oven temperature to 200F.<br>Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.<br>Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.<br>Brush glaze generously on ribs.<br>Cooks' Note: Ribs can be braised 5 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covering them once they are completely cold.<br>To reheat, set roasting pan with ribs and cooking liquid over moderate heat, covered with foil.<br>Simmer, covered, turning once, until they are heated through, about 15 minutes, then transfer ribs to a baking dish and keep warm.<br>Make glaze as directed.","url":"https://recipe.bluelayer.org/recipe/51135/orange-soy-braised-pork-ribs"},{"id":"51102","title":"Pork Marinade","ingredients":"soy sauce made from soy (tamari)<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown","directions":"Mix ingredients until sugar is dissolved.<br>Pour over pork and let sit for 6 to 8 hours but no more than that.<br>If you like you can rinse the pork before using it in your recipe or cooking.","url":"https://recipe.bluelayer.org/recipe/51102/pork-marinade"},{"id":"51058","title":"Easy Baked Ziti","ingredients":"pork sausage, link/patty, unprepared<br>beef, grass-fed, ground, raw<br>noodles, egg, dry, unenriched<br>sauce, pasta, spaghetti/marinara, ready-to-serve<br>cheese, ricotta, whole milk<br>cheese, mozzarella, low sodium","directions":"Remove sausage from the casings (slide a sharp knife down the center of each sausage and then using your hands just push the meat out from the casing).<br>Discard the casing.<br>Preheat oven to 350 degrees F.<br>Combine the sausage and ground beef in a pan.<br>Cook over medium heat until browned, continually breaking up the meat and mixing it together.<br>Cook your pasta according to the directions on the box to make it al dente.<br>(It is very important not to overcook as you will continue baking it in the oven later.)<br>Pour your sauce into a large bowl or pot.<br>Add the ricotta cheese and mix it in completely with the sauce.<br>Next, add half of the mozzarella cheese to the sauce.<br>Save the other 1 cup for later.<br>Add your meat and pasta into the sauce and cheese.<br>Mix well.<br>Pour your pasta into a casserole dish.<br>Use a large pan if cooking the entire amount.<br>Or split into two smaller (1 1/2 quart) pans to cook one meal now and freeze the other one for later.<br>Sprinkle the remaining half of the mozzarella cheese on the top of the ziti.<br>If using two casserole dishes, sprinkle half on one dish and half on the other.<br>Cover your dish with foil.<br>Bake in a 350 degrees F oven for 35 to 45 minutes, until the entire dish is hot and the cheese has completely melted on top.","url":"https://recipe.bluelayer.org/recipe/51058/easy-baked-ziti"},{"id":"51052","title":"Mamas Sausage-Pecan Balls","ingredients":"nuts, pecans<br>cheese, cheddar<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, red or cayenne<br>shortening, vegetable, household, composite<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350; line a baking sheet with parchment paper.<br>Add pecans to the work bowl of a food processor fitted with metal blade.<br>Pulse until chopped, but not too finely.<br>Remove to a bowl and set aside.<br>Replace the blade with the grating disc and grate the cheese; remove cheese to a second bowl; set aside.<br>Switch back to the metal blade (no need to clean bowl) add flour, baking powder, salt, and cayenne pepper to bowl of food processor; pulse to combine.<br>Add in the shortening and pulse until the mixture resembles coarse meal.<br>Add in the grated cheese and the sausage; pulse until well combined.<br>Transfer mixture to a bowl; add in the reserved pecans and, using your hands, press the dough together until well combined (the dough will be very crumbly).<br>To for the balls, use a small ice cream scoop and your hands, shape mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet.<br>Bake 20-25 minutes, until browned; remove to a rack to cool; serve immediately.","url":"https://recipe.bluelayer.org/recipe/51052/mamas-sausage-pecan-balls"},{"id":"51026","title":"Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>sauce, barbecue","directions":"Preheat oven to 300 degrees f.<br>Peel off tough membrane that covers the bony side of the ribs.<br>Mix together the sugar and spices to make the rub.<br>Apply rub to ribs on all sides.<br>Lay ribs on two layers of foil, shiny side out and meaty side down.<br>Lay two layers of foil on top of ribs and roll and crimp edges.<br>tightly, edges facing up to seal.<br>Place on baking sheet and bake for 2-2 1/2 hours or until meat is.<br>starting to shrink away from the ends of the bone.<br>Remove from oven.<br>Heat broiler.<br>Cut ribs into serving sized portions of 2 or 3 ribs.<br>Arrange on broiler pan, bony side up.<br>Brush on sauce.<br>Broil for 1 or 2 minutes until sauce is cooked on and bubbly.<br>Turn ribs over.<br>Repeat on other side.<br>Alternately, you can grill the ribs on your grill to cook on the sauce.","url":"https://recipe.bluelayer.org/recipe/51026/ribs"},{"id":"50988","title":"Honey Garlic Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>sugars, brown<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, ginger, ground<br>mustard, prepared, yellow<br>salt, table","directions":"r&gt;Cut ribs to size and parboil them (instructions: To parboil ribs:.<br>Start water boiling in a stew pot or stock pot, any container which will allow you to completely submerge the ribs AND will not boil over.<br>Add Worcestershire sauce and one one generous pinch of salt to the water.<br>Once the water reaches a boil, add the ribs.<br>Depending on the thickness and number of ribs, and the amount of water used, parboiling can take anywhere from twenty minutes to an hour or more.<br>The ribs will be done parboiling not just when they have the appearance of being cooked, but when the meat can easily be tugged away from the bone.<br>Do not over boil the ribs or they will fall apart.<br>).<br>Mix all other ingredients well in a bowl (If you want to, add more honey or garlic to your taste) and put aside.<br>Once ribs are parboiled, marinade (length of time at your own discretion) them in the sauce.<br>Mix them in well to make sure they all get covered.<br>Take ribs out of marinade and put on aluminum foil inside a baking tray, or on a nonstick baking tray, meat side up.<br>Cover and bake at 350 degrees for 10- 20 minutes depending on thickness of ribs.<br>Uncover and pour rest of marinade over ribs, than bake uncovered for another 5-10 Minutes.","url":"https://recipe.bluelayer.org/recipe/50988/honey-garlic-ribs"},{"id":"50944","title":"Creole Seasoning","ingredients":"spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, onion powder<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried","directions":"Mix al ingredients together by placing in a jar and shaking for a minute.<br>Sprinkle on chicken, seafood, pork, and fish dishes for an extra zing.<br>Store in spice jar.","url":"https://recipe.bluelayer.org/recipe/50944/creole-seasoning"},{"id":"50937","title":"Spicy Roast Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>spices, pepper, black<br>mustard, prepared, yellow<br>sugars, brown<br>spices, thyme, dried","directions":"Mix all ingredients together and smooth on top of the raw pork roast.<br>Bake in a preheated 325 degree oven for approximately 2 1/2 hours (covered with foil or roast pan lid).<br>Remove the foil or roast pan lid and continue to roast for abother 1/2 hour.<br>Remove from the oven and let stand 20 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/50937/spicy-roast-pork"},{"id":"50872","title":"Brown Rice Turkey Stuffing","ingredients":"wild rice, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>celery, raw<br>mushrooms, white, raw<br>delallo, italian seasoned breadcrumbs,","directions":"Cook rice as directed on package.<br>brown pork,saute onions,celery and mushrooms.<br>Mix all,add spices to taste.<br>Use to stuff (20 pound)turkey or bake in casserole.","url":"https://recipe.bluelayer.org/recipe/50872/brown-rice-turkey-stuffing"},{"id":"50835","title":"Scalloped Pork & Potatoes Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>potatoes, raw, skin<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>cheese, parmesan, hard<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Lightly brown pork, drain.<br>Beginning with potatoes, layer first 5 ingredients in a 2 qt casserole.<br>Pour lowfat milk over all.<br>Cover and bake at 350 degrees for 50 to 60 min.<br>Uncover and bake 10 min more.","url":"https://recipe.bluelayer.org/recipe/50835/scalloped-pork-potatoes-recipe"},{"id":"50819","title":"Angelic Roadkill","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>tomatoes, red, ripe, raw, year round average<br>molasses<br>spices, marjoram, dried<br>salt, table<br>spices, pepper, black<br>sugars, brown<br>spices, garlic powder<br>soup, chicken broth or bouillon, dry","directions":"Cut the ribs in half and set aside.<br>Mix all of the other ingredients together in a bowl.<br>Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.<br>Marinate the meat in the other ingredients, turning to coat everything.<br>Refrigerate for 2-4 hours; overnight is best.<br>Make a pouch out of aluminum foil and place the meat and its marinade inside.<br>Crimp it shut.<br>Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.<br>Roast for 6 hours.<br>Remove, plate, and serve.<br>A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.","url":"https://recipe.bluelayer.org/recipe/50819/angelic-roadkill"},{"id":"50792","title":"Best Ever Baked Beans","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>celery, raw<br>peppers, sweet, green, raw<br>mustard, prepared, yellow<br>molasses<br>sauce, worcestershire<br>sauce, barbecue<br>catsup","directions":"Combine all ingredients, except in bacon, in large ovenproof container.<br>Lay bacon strips on top.<br>Place on smoker grid and smoke for 2 to 2 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/50792/best-ever-baked-beans"},{"id":"50787","title":"Cilantro-Cucumber Tzatzki Sauce for Red Hot Chile-Rubbed Pork Skewers","ingredients":"yogurt, greek, plain, nonfat<br>pickles, cucumber, sour<br>spices, coriander seed<br>lime juice, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"To make the sauce, whisk all the ingredients together in a small bowl.<br>Cover and refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/50787/cilantro-cucumber-tzatzki-sauce-for-red-hot-chile-rubbed-pork-skewers"},{"id":"50781","title":"Apple and Ginger Pork Burgers (Reduced Fat)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground<br>onions, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, garlic powder<br>spices, parsley, dried","directions":"Combine all ingredients and mix well with hands.<br>Form into four equal sized patties.<br>Either pan fry in a bit of oil or do as I do and brush them lightly with olive oil and do them on a Foreman grill type machine for about 8 minutes or so until fully cook through.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/50781/apple-and-ginger-pork-burgers-reduced-fat"},{"id":"50730","title":"Grandma's Baked Beans","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>catsup<br>bacon, meatless","directions":"Mix the beans, brown sugar and ketchup in a baking dish.<br>Pull the bacon apart and place on top of the beans.<br>Bake at 350 degrees until bacon is done and beans are bubbly.<br>About 1 hour.","url":"https://recipe.bluelayer.org/recipe/50730/grandmas-baked-beans"},{"id":"50684","title":"Asian Basting Marinade Recipe","ingredients":"oil, olive, salad or cooking<br>oil, sesame, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>sauce, oyster, ready-to-serve<br>soy sauce made from soy (tamari)","directions":"Place all ingredients in a screw top jar.<br>Add in = c. white wine.<br>Shake vigorously to blend.<br>For chicken, lamb pork or possibly veal.","url":"https://recipe.bluelayer.org/recipe/50684/asian-basting-marinade-recipe"},{"id":"50671","title":"Spicy Mongolian Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>seeds, sesame seeds, whole, dried<br>sauce, hot chile, sriracha","directions":"Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit.<br>Close lid; heat barbecue to 350 degrees F.<br>Place ribs on grate over unlit area; cover.<br>Grill 2 hours or until tender, turning every 30 min.<br>and monitoring for consistent grill temperature.<br>Meanwhile, mix remaining ingredients until blended.<br>Move ribs to grate over lit area of barbecue; brush with half the barbecue sauce mixture.<br>Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/50671/spicy-mongolian-ribs"},{"id":"50644","title":"Country Spare Ribs","ingredients":"onions, raw<br>catsup<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>water, bottled, generic<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Roast pork at 300-350 for around 2 hours.<br>Meanwhile, prepare sauce: Combine all ingredients in saucepan and simmer 45 minutes.<br>Pour all off all grease, add barbecue sauce.<br>Bake at 250-275 45 min to 1 hr, basting occasionally.","url":"https://recipe.bluelayer.org/recipe/50644/country-spare-ribs"},{"id":"50574","title":"Music City Pig Pals Tangy Barbecue Sauce","ingredients":"catsup<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>vinegar, cider<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, chili powder<br>water, bottled, generic<br>oil, olive, salad or cooking<br>spices, paprika<br>spices, pepper, red or cayenne","directions":"Mix all ingredients well.<br>Simmer over low heat for 30 to 40 minutes.<br>Pour into mason jars and store in refrigerator until ready to use.<br>May use on chicken, beef or pork.<br>Winner of Best Sauce: 1996 Tennessee State BBQ Championship","url":"https://recipe.bluelayer.org/recipe/50574/music-city-pig-pals-tangy-barbecue-sauce"},{"id":"50489","title":"Blue Ribbon Barbecue Ribs","ingredients":"catsup<br>water, bottled, generic<br>onions, raw<br>sugars, granulated<br>sauce, worcestershire<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, chili powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine all ingredients except for ribs in a small saucepan; bring to a boil.<br>Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.<br>Bake in a 375 degree oven for 1 1/2 hours or until done.","url":"https://recipe.bluelayer.org/recipe/50489/blue-ribbon-barbecue-ribs"},{"id":"50447","title":"Easy Roasted Pork","ingredients":"sugars, brown<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>Lightly flour an oven bag.<br>In a small bowl, blend brown sugar, applesauce, and ginger.<br>Place pork roast in the prepared oven bag.<br>Pour the brown sugar mixture over the roast.<br>Seal bag, and cut several small slits in the top.<br>Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/50447/easy-roasted-pork"},{"id":"50411","title":"Root Beer Roasted Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>beverages, carbonated, root beer<br>salt, table<br>spices, pepper, black<br>sauce, barbecue","directions":"Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.<br>Remove 'ribs' from brine, pat dry and season with pepper.<br>Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.<br>Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer.<br>Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.","url":"https://recipe.bluelayer.org/recipe/50411/root-beer-roasted-ribs"},{"id":"50389","title":"Pork With Chinese Flavor Recipe","ingredients":"egg substitute, powder<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>celery, raw<br>onions, raw<br>soup, chicken broth or bouillon, dry<br>cornstarch<br>salt, table<br>spices, pepper, black<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"Cook noodles according to directions, drain, rinse, drain again.<br>Heat 1 Tbsp.<br>oil in large skillet.<br>Cook pork till well brown stirring often.<br>Add in celery and onion.<br>Cook about 2 min add in chicken broth.<br>Combine cornstarch, salt, pepper, ginger and soy sauce; stir into pork mix.<br>Cook and stir till mix thickens and boils one minute.<br>Remove from skillet.<br>Heat remaining oil in skillet; add in cooked noodles.<br>Cook over medium heat, lifting with spatula till lightly browned.<br>Turn noodles into serving dish.<br>Pour mix over noodles.","url":"https://recipe.bluelayer.org/recipe/50389/pork-with-chinese-flavor-recipe"},{"id":"50367","title":"Super Easy Chinese Sweet N' Sour Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>vinegar, distilled<br>sugars, granulated<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Boil about 1 L of water in a pot, or enough to cover the ribs.<br>Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).<br>Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer.<br>A deeper pan will work too.<br>Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).<br>Bring to a boil for about 10 minutes then reduce to a simmer.<br>Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.<br>Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.<br>Serve with steamed rice and stir fried veggies for a great Chinese meal!","url":"https://recipe.bluelayer.org/recipe/50367/super-easy-chinese-sweet-n-sour-ribs"},{"id":"50264","title":"Ginger Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>oil, olive, salad or cooking","directions":"Cut the pork into bite sized pieces.<br>Marinate in soy sauce and ginger.<br>Cook pork slices in the oil over high heat.","url":"https://recipe.bluelayer.org/recipe/50264/ginger-pork"},{"id":"50185","title":"Peachy Pork Picante","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>parsley, fresh<br>oil, canola<br>sauce, salsa, ready-to-serve<br>peaches, yellow, raw<br>cornstarch<br>water, bottled, generic","directions":"Combine taco seasoning and parsley in a clean plastic bag.<br>Add pork cubes and shake bag to coat pork.<br>Heat oil in heavy frying pan over medium-high heat.<br>Add pork and stirring, cook for about 5 minutes.<br>Add salsa and preserves to pan.<br>Reduce heat and simmer until pork is tender, about 15 minutes.<br>In small jar, shake together the cornstarch and cold water.<br>Add cornstarch mixture to frying pan.<br>Stirring constantly, continue simmering until mixture has thickened.<br>Serve over hot, cooked egg noodles or rice.","url":"https://recipe.bluelayer.org/recipe/50185/peachy-pork-picante"},{"id":"50165","title":"Conaways Mustard BBQ Sauce 2","ingredients":"mustard, prepared, yellow<br>mustard, prepared, yellow<br>sugars, brown<br>vinegar, cider<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, black<br>soy sauce made from soy (tamari)<br>butter, without salt","directions":"Combine all ingredients except soy sauce and butter in a saucepan.simmer 10 minutes.<br>Remove from heat.<br>Stir in soy sauce and butter.<br>Like my other recipe I suggest you take this sauce, put it in a foil pan and smoke this sauce with whatever you are smoking!<br>Make a big batch of this when you are smoking something and next time your kids have a game and you have no time to cook, add this to a pork roast you have cooked in a crockpot all day -- When you add this sauce to your roast your family will think you worked the pit all day for this AMAZING meal!<br>TRUST ME!","url":"https://recipe.bluelayer.org/recipe/50165/conaways-mustard-bbq-sauce-2"},{"id":"50116","title":"Grilled Country Style Ribs with Peanut Mole Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, corn, peanut, and olive<br>spices, coriander seed<br>oil, corn, peanut, and olive","directions":"Preheat grill to medium-high.<br>Wash and pat ribs dry.<br>Reserve 1/2 cup of the Peanut Mole Sauce for serving with ribs.<br>Place ribs on grate of grill; brush with remaining sauce.<br>Cover grill.<br>Cook on indirect heat for 30 to 35 min.<br>or until ribs are cooked through, turning over and brushing with additional sauce after 18 to 20 min.<br>Turn ribs over again.<br>Brush with remaining sauce and cook an additional 5 min., turning over after 3 min.<br>and brushing with additional sauce.<br>Sprinkle with cilantro and peanuts, if desired.<br>Heat the reserved sauce; serve with ribs.","url":"https://recipe.bluelayer.org/recipe/50116/grilled-country-style-ribs-with-peanut-mole-sauce"},{"id":"50092","title":"Saucy Foil-Pack Barbecue Ribs","ingredients":"sauce, barbecue<br>marmalade, orange<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Heat grill to medium-high heat.<br>Mix barbecue sauce, marmalade and pepper sauce until blended.<br>Place half the ribs in single layer in center of large sheet of heavy-duty foil.<br>Bring up long sides of foil.<br>Double fold both short ends of foil to seal, leaving top open.<br>Add 1/4 cup water (or 1 ice cube) to foil packet through opening at top.<br>Double fold top to seal packet, leaving room for heat circulation inside.<br>Repeat with remaining ribs.<br>Grill 45 min.<br>to 1 hour or until ribs are done.<br>Remove ribs from foil packets; return ribs to grill.<br>Brush ribs with barbecue sauce mixture.<br>Grill 15 min., turning and brushing occasionally with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/50092/saucy-foil-pack-barbecue-ribs"},{"id":"49962","title":"Stuffed Pork Shoulder Recipe with Caja china style roasting box Recipe shoplatintouch","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Tie firmly with a butcher chord.<br>Cover with brown sugar and 1/2 bottle of Malta.","url":"https://recipe.bluelayer.org/recipe/49962/stuffed-pork-shoulder-recipe-with-caja-china-style-roasting-box-recipe-shoplatintouch"},{"id":"49952","title":"BBQ Caesar Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>lemon juice, raw<br>sauce, barbecue","directions":"Cut rib rack crosswise in half; place both halves in large resealable plastic bag.<br>Add dressing and lemon juice; seal bag.<br>Turn bag over several times to evenly coat ribs with the dressing mixture.<br>Refrigerate at least 1 hour or overnight to marinate.<br>Preheat barbecue to low heat.<br>Remove ribs from marinade; discard marinade.<br>Grill ribs 30 min.<br>or until cooked through, turning and brushing occasionally with the barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/49952/bbq-caesar-pork-ribs"},{"id":"49924","title":"Simply the Best BBQ Sauce","ingredients":"catsup<br>sugars, granulated<br>sauce, oyster, ready-to-serve","directions":"Mix together the ingredients.<br>Brush on your favorite meat during grilling,tastes great on Steak/Chicken/Pork and Ribs.","url":"https://recipe.bluelayer.org/recipe/49924/simply-the-best-bbq-sauce"},{"id":"49872","title":"Puritan Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>salt, table<br>molasses<br>mustard, prepared, yellow","directions":"soak beans overnight.<br>cover with water boil 1/2 hour drain.<br>add alternately beans and.<br>scored slices pork.<br>into the water add salt mustard and molasses<br>pour over beans.<br>cover.<br>bake 250 degrees for10 to 12 hours or at 325 degrees for 4 hours.<br>uncover last hour.","url":"https://recipe.bluelayer.org/recipe/49872/puritan-baked-beans"},{"id":"49730","title":"Cowboy Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>butter, without salt<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, chili powder<br>sugars, granulated<br>spices, paprika<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Place ribs in a shallow roasting pan.<br>Cover with foil.<br>Roast at 400F for 1 1/2 hours.<br>Combine rest of ingredients in med saucepan.<br>Bring to a boil.<br>Reduce heat and simmer 30 minutes.<br>Brush sauce on ribs.<br>Broil 5 inches from heat for 7 - 10 minutes.<br>Turn pieces and broil 7 - 10 minutes again.<br>Serve ribs with additional sauce.","url":"https://recipe.bluelayer.org/recipe/49730/cowboy-ribs"},{"id":"49725","title":"Ribs with apple juice glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, onion powder","directions":"Preheat oven 425 Fahrenheit<br>Remove the silver skin, membrane from ribs.<br>Stab the ribs all over add all ingredients to ribs saving the margarine and apple juice last.<br>Coat the ribs with margarine set ribs bone side down on pan.<br>Pour apple juice over the top.<br>Put into oven.<br>Bake 35-40 minutes.<br>Let rest 5 minutes.<br>Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/49725/ribs-with-apple-juice-glaze"},{"id":"49718","title":"Basting Sauce for Ham","ingredients":"honey<br>catsup<br>lemon juice, raw","directions":"Blend all the ingredients and use on baked or broiled ham, ham steaks, ham loaf or smoked pork chops.","url":"https://recipe.bluelayer.org/recipe/49718/basting-sauce-for-ham"},{"id":"49680","title":"Soy-Marinated Pork Tenderloin","ingredients":"soy sauce made from soy (tamari)<br>oil, corn, peanut, and olive<br>vinegar, distilled<br>mustard, prepared, yellow<br>spices, garlic powder<br>sauce, worcestershire<br>sauce, ready-to-serve, pepper, tabasco<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine first 7 ingredients.<br>Marinate pork in mixture for 1 hour.<br>Grill for 10 minutes on each side or until done.","url":"https://recipe.bluelayer.org/recipe/49680/soy-marinated-pork-tenderloin"},{"id":"49659","title":"Chasu (Glazed Pork Loin)","ingredients":"soy sauce made from soy (tamari)<br>sugars, granulated<br>molasses<br>catsup<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Make sauce with soy, sugar, molasses, catsup and garlic.<br>Cut pork loin into 1 1/2x4-inch strips.<br>Marinate meat for 2 hours in sauce; store in the refrigerator.<br>Bake in oven for 1 hour at 350 basting often.<br>Serve with hot mustard on the side.","url":"https://recipe.bluelayer.org/recipe/49659/chasu-glazed-pork-loin"},{"id":"49654","title":"Pig Pickin Sauce by Mean Chef","ingredients":"vinegar, cider<br>sugars, brown<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Mix together and use to sauce pulled pork.","url":"https://recipe.bluelayer.org/recipe/49654/pig-pickin-sauce-by-mean-chef"},{"id":"49641","title":"Jer's Grilled Loin of Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>honey<br>catsup<br>spices, cloves, ground","directions":"Rinse and dry pork.<br>Cut loin halfway through into serveral thick slices.<br>Sprinkle with salt and pepper.<br>Insert thyme into cut slices.<br>Combine glaze ingredients.<br>Grill roast or broil for 1 hour, turning over and basting often with glaze.<br>We like this with roasted or baked sweet potatoes, corn on the cob and thick slices of watermelon.","url":"https://recipe.bluelayer.org/recipe/49641/jers-grilled-loin-of-pork"},{"id":"49630","title":"Salsa Verde Pork Burrito Bowls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, salsa, ready-to-serve<br>water, bottled, generic","directions":"Pour salsa verde in slow cooker.<br>Add two salsa jars of water to slow cooker.<br>Place pork roast on top.<br>Cook on low for 6-8 hours (or high for 4-5).<br>About one hour before you plan to serve roast, shred with two forks.<br>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.<br>Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional).<br>To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice.<br>To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans.<br>Add a spoonful of pork, sprinkle cheese over the top of all.<br>Serve with chips and salsa.<br>Or add lettuce and make it a burrito salad.","url":"https://recipe.bluelayer.org/recipe/49630/salsa-verde-pork-burrito-bowls"},{"id":"49611","title":"Orange Peel Barbecue Sauce","ingredients":"orange juice, raw<br>catsup<br>soy sauce made from soy (tamari)<br>orange juice, raw<br>honey<br>oil, olive, salad or cooking<br>spices, pepper, black","directions":"Combine all ingredients.<br>Use as a marinade and basting sauce for pork, chicken or beef.","url":"https://recipe.bluelayer.org/recipe/49611/orange-peel-barbecue-sauce"},{"id":"49576","title":"Crock Pot Pork Roast","ingredients":"sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, cinnamon, ground<br>spices, ginger, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a bowl, stir together brown sugar, applesauce, cinnamon and ginger.<br>Place roast in slow cooker.<br>Pour applesauce over.<br>Cook on low 4-6 hours, or high 2-3 hours.","url":"https://recipe.bluelayer.org/recipe/49576/crock-pot-pork-roast"},{"id":"49553","title":"Sesame Pork Tidbits with Sweet and Sour Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>sauce, teriyaki, ready-to-serve<br>oil, olive, salad or cooking<br>sugars, granulated<br>vinegar, distilled<br>catsup<br>water, bottled, generic<br>sauce, teriyaki, ready-to-serve<br>cornstarch","directions":"Trim excess fat from pork; cut into 2.5 cm cubes and set aside.<br>Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff).<br>Stir in pork cubes; let stand 30 minutes.<br>Meanwhile, prepare Sweet and Sour Sauce; (see below) keep warm.<br>Heat oil in medium saucepan over medium-high heat to 150 degrees CF (65 degrees CC).<br>Add 13 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes.<br>Remove and drain on paper towels.<br>Repeat with remaining pork.<br>Serve immediately with warm Sweet and Sour Sauce.","url":"https://recipe.bluelayer.org/recipe/49553/sesame-pork-tidbits-with-sweet-and-sour-sauce"},{"id":"49482","title":"Kansas City Style Dry Rub","ingredients":"spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Combine all together and rub 2 tablespoons on any pound of beef chicken turkey fish or pork.","url":"https://recipe.bluelayer.org/recipe/49482/kansas-city-style-dry-rub"},{"id":"49448","title":"Meat Sauce","ingredients":"sugars, powdered<br>syrup, maple, canadian<br>mustard, prepared, yellow<br>catsup<br>sauce, worcestershire<br>soy sauce made from soy (tamari)<br>onions, raw<br>water, bottled, generic","directions":"In a small sauce pan combine all ingredients.<br>Bring to a boil, stirring occasionally.<br>Simmer a minute or two.<br>With a spoon cover pieces of chicken or pork.<br>Seal pan and put meat in oven and bake until done.<br>Serve and wait for the compliments","url":"https://recipe.bluelayer.org/recipe/49448/meat-sauce"},{"id":"49373","title":"Rustic Country Potato-Sausage Pizza #5FIX","ingredients":"pork sausage, link/patty, unprepared<br>potatoes, raw, skin<br>house of pasta, pizza dough,<br>sauce, pasta, spaghetti/marinara, ready-to-serve<br>cheese, cheddar","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.<br>In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks.<br>After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes.<br>Set aside.<br>Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet.<br>Shape them both into a rustic shaped rectangle, about 7 1/2\" x 11\" each.<br>Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each.<br>Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.<br>Cut each rectangle into 4 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49373/rustic-country-potato-sausage-pizza-5fix"},{"id":"49287","title":"BBQ Country Style Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, chili powder<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>catsup<br>molasses<br>sugars, brown<br>sauce, worcestershire<br>vinegar, cider<br>mustard, prepared, yellow<br>lemon juice, raw<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix dry rub and season country style ribs.<br>Refrigerate for 24 hours.<br>Mix all ingredients for barbecue sauce and refrigerate.<br>Set up grill for a \"3 Zone\" fire.<br>(A double thick layer of charcoal in the back, a single layer in the middle, at the front empty and heat free).<br>Grill country ribs directly over heat, 5 minutes or so per side.<br>(cook to a nice golden brown colors per side).<br>Move ribs to the front of the grill (off the heat).<br>Continue to cook at about 300F or cooler for 1 hour.<br>Glaze with barbecue sauce and cooked for 10 to 15 mins.<br>Turn ribs glaze with sauce and cook 10 to 15 minutes.<br>Allow to rest 10 to 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/49287/bbq-country-style-pork-ribs"},{"id":"49280","title":"Fresh Herbed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>parsley, fresh<br>spices, rosemary, dried","directions":"Preheat oven to 450F.<br>Rub pork with oil and sprinkle evenly with red pepper, garlic powder, salt, and black pepper.<br>(I just use my coffee grinder to grind up red pepper flakes).<br>Press parsley and rosemary evenly over roast so they stick.<br>Transfer pork to small nonstick baking pan.<br>Tuck tapered end of tenderloin under itself for even cooking.<br>Roast 18 to 22 minutes or until barely pink inside.<br>Let stand 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/49280/fresh-herbed-pork-tenderloin"},{"id":"49209","title":"Smoked Beef or Pork Rub (chicken & turkey too)","ingredients":"sugars, brown<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>spices, chili powder<br>spices, paprika<br>spices, garlic powder<br>onions, raw","directions":"Mix all of the ingredients together then place into a large air tight container.<br>Make sure to cut the recipe down if you do not want such a large quantity.<br>It can be stored in an air tight container for a long time.","url":"https://recipe.bluelayer.org/recipe/49209/smoked-beef-or-pork-rub-chicken-turkey-too"},{"id":"49192","title":"Smoked Pork BBQ- Sandwich, Nachos, Etc","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, cumin seed<br>spices, fennel seed<br>spices, chili powder<br>spices, onion powder<br>spices, paprika<br>sugars, brown","directions":"Combine all ingredients for the rub and work onto meat 1-2 hours prior to cooking.<br>Heat grill or smoker to 275, I use regular charcoal \"do not use self starting\" and hickory wood chips that have been soaked in water for the smoke.<br>If using a grill spread charcoal to the edges for a indirect heat on the meat.<br>Turn frequently so meat cooks evenly.<br>After 4-6 hours I wrap the meat in foil so it does not dry out.<br>You need to leave the meat in the smoke for at least 4-6 hours, but after that for convenience you could bring in and cook the reminder in the oven at 275 or a slow cooker.<br>The meat could be cut up if it will not fit in slow cooker.<br>Take the meat off of heat when internal temp reaches 165.<br>Let set at room temperature for 1-2 hours until you can safely handle without burning yourself.<br>Do not try to cool the meat off to quick or it will not pull as easily.<br>After cooling pull apart with forks until desired texture is reached.<br>Serve with your favorite sauce with bread, nachos, alone, or however you like.","url":"https://recipe.bluelayer.org/recipe/49192/smoked-pork-bbq-sandwich-nachos-etc"},{"id":"49114","title":"Sausage Gravy for Biscuits and Gravy","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, paprika<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sauce, worcestershire<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a saucepan, combine the butter, flour, salt, and paprika.<br>Whisk in milk and Worcestershire sauce all at once.<br>Cook and stir until bubbly.<br>Add in the cooked sausage (with drippings, if desired).<br>You may have to add more salt or some pepper, depending on the sausage you use.<br>Serve hot over biscuits.","url":"https://recipe.bluelayer.org/recipe/49114/sausage-gravy-for-biscuits-and-gravy"},{"id":"49032","title":"Easy Side Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, garlic powder","directions":"Preheat oven to 400 degrees.<br>Take an old cookie sheet.<br>Spray it with Pam, In a bag, combine all ingredients except the side pork.<br>Then add one strip at a time, coat evenly.<br>Lay on baking sheet.<br>Do this until they are all coated.<br>About half way through the baking time, check and turn over with a tong.","url":"https://recipe.bluelayer.org/recipe/49032/easy-side-pork"},{"id":"48954","title":"Bently's Good Enough For Lafayette Sauce Recipe","ingredients":"catsup<br>vinegar, cider<br>water, bottled, generic<br>sauce, worcestershire<br>sugars, brown<br>spices, pepper, red or cayenne","directions":"MAKES ABOUT 5 C.<br>IN A MEDIUM SAUCEPAN, COMBINE INGREDIENTS AND SIMMER OVER MEDIUM LOW HEAT 10 TO 20 Min.<br>STORE UNUSED SAUCE INDEFINATELY IN A COOK DARK PLACE.<br>USES: AS A MARINADE, FINISHING Or possibly TABLE SAUCE ON PULLED PORK, Or possibly CHICKEN.<br>WOULDN'Tablespoons TASTE BACK IN A BLOODY MARY EITHER.","url":"https://recipe.bluelayer.org/recipe/48954/bentlys-good-enough-for-lafayette-sauce-recipe"},{"id":"48626","title":"Pepperoni Balls Recipe","ingredients":"pepperoni, beef and pork, sliced<br>milk, buttermilk, fluid, cultured, lowfat<br>cheese, cheddar<br>water, bottled, generic","directions":"Preheat oven to 450 degrees.<br>Combine ingredients, mixing well.<br>Shape into 1 inch balls.<br>Bake on ungreased cookie sheets about 15 min.<br>Makes about 50 one inch balls.<br>Can be made ahead, refrigerated and baked at last minute.","url":"https://recipe.bluelayer.org/recipe/48626/pepperoni-balls-recipe"},{"id":"48535","title":"Pork Rub","ingredients":"sugars, brown<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, ginger, ground<br>spices, pepper, black","directions":"Mix all ingredients well breaking up any lumps of brown sugar.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48535/pork-rub"},{"id":"48432","title":"Smoked Pork Stock","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic","directions":"Rinse the pork shoulder, and put it and the water into a large stockpot or Dutch oven.<br>Cook, covered, at a full simmer for 2 hours, or until stock develops a strong smoked-pork flavor.<br>Strain and discard the pork shoulder, because it will have rendered all of its flavor.<br>Cool the stock completely, then refrigerate until needed.<br>Pork stock may be kept refrigerated for up to 1 week, or frozen for 6 months.","url":"https://recipe.bluelayer.org/recipe/48432/smoked-pork-stock"},{"id":"48418","title":"BBQ Pork Kebabs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>tomato sauce, canned, no salt added<br>vinegar, red wine<br>oil, sesame, salad or cooking","directions":"Combine all ingredients and toss well.<br>Refrigerate for 10 minutes.<br>Thread pork pieces onto bamboo skewers that have been soaked in warm water for 15 minutes.<br>Barbecue, basting with leftover marinade.","url":"https://recipe.bluelayer.org/recipe/48418/bbq-pork-kebabs"},{"id":"48404","title":"Easy BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Cut ribs into 2-rib sections.<br>Place ribs in Dutch oven or large stockpot.<br>Add enough cold water to completely cover ribs; cover with lid.<br>Bring to boil; simmer on medium-low heat 20 min.<br>Drain.<br>Heat grill to medium heat.<br>Grill ribs 10 min.<br>or until done, turning occasionally and brushing generously with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/48404/easy-bbq-ribs"},{"id":"48393","title":"Grilled San Antonio Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>sauce, barbecue<br>grapes, red or green (european type, such as thompson seedless), raw<br>spices, chili powder","directions":"Preheat grill to medium-hot.<br>Sprinkle pork roast with salt and pepper.<br>Place roast on grill over indirect heat, not directly over fire.<br>Cover and cook about 1 hour and 20 minutes (18 to 20 minutes per pound).<br>Meanwhile, stir together barbecue sauce, jelly and chili powder.<br>The last 30 minutes of cook time, baste roast with sauce mixture every 5 to 10 minutes or until done (internal temp 155F).<br>Remove roast from grill and let rest 5 to 10 minutes.<br>Slice, refrigerate leftovers, good hot or cold!","url":"https://recipe.bluelayer.org/recipe/48393/grilled-san-antonio-pork-roast"},{"id":"48387","title":"Citrus-Simmered Parsnips","ingredients":"parsnips, raw<br>orange juice, raw<br>water, bottled, generic<br>butter, without salt<br>salt, table<br>spices, pepper, black<br>spices, tarragon, dried","directions":"Combine parsnips, orange juice, water, butter, and 1/4 teaspoon salt in 4-quart saucepan.<br>Heat to boiling on high.<br>Reduce heat to medium.<br>Cover; cook 18 to 20 minutes or until tender and glazed, stirring.<br>Stir in 1/4 teaspoon each salt and pepper.<br>Top with 1 teaspoon chopped fresh tarragon leaves.<br>Serve with roasted or seared pork.","url":"https://recipe.bluelayer.org/recipe/48387/citrus-simmered-parsnips"},{"id":"48232","title":"Autumn Pork Roast (In Crock Pot) Recipe","ingredients":"spices, pepper, black<br>cranberries, dried, sweetened<br>honey<br>orange juice, raw<br>spices, cloves, ground<br>spices, nutmeg, ground","directions":"Sprinkle roast with salt and pepper.<br>Place in slow cooking crockpot.<br>Combine remaining ingredients.<br>Pour over roast.<br>Cover.<br>Cook on LOW for 8 to 10 hrs.<br>This recipe yields 6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/48232/autumn-pork-roast-in-crock-pot-recipe"},{"id":"48175","title":"Oriental Pork Tenderloin in Foil Packets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>broccoli, raw<br>carrots, raw<br>water, bottled, generic<br>peppers, sweet, green, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, sesame, salad or cooking<br>spices, garlic powder","directions":"Preheat grill to medium-high heat or preheat your oven to 450 degrees.<br>Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.<br>Combine soy sauce, sesame oil and garlic.<br>Spoon over pork and vegetables.<br>Bring up sides of foil and double fold.<br>Double fold over end of packet, leaving room for heat to circulate.<br>Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.","url":"https://recipe.bluelayer.org/recipe/48175/oriental-pork-tenderloin-in-foil-packets"},{"id":"48124","title":"Sweet Jalapeno Glazed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, paprika<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>peppers, jalapeno, raw<br>vinegar, cider<br>water, bottled, generic<br>alcoholic beverage, tequila sunrise, canned<br>sugars, granulated","directions":"Mix dry rub ingredients and rub onto ribs.<br>Let sit in refrigerator at least 30 minutes to two hours.<br>Wrap ribs in foil and place on grill (or oven) on low heat for 1 1/2 - 2 hours or until very tender.<br>While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.<br>When ribs are tender remove from foil and place onto grill (or cooking sheet in oven) and turn heat up to medium brush glaze over ribs.<br>Cook for another 20 minutes.<br>Serve ribs with remaining glaze for dipping.","url":"https://recipe.bluelayer.org/recipe/48124/sweet-jalapeno-glazed-ribs"},{"id":"48118","title":"BBQ Basting Sauce - Oriental Ginger","ingredients":"oil, sesame, salad or cooking<br>soy sauce made from soy (tamari)<br>sugars, brown<br>spices, ginger, ground","directions":"Put ingredients in a bowl, mix to blend.<br>Great grilling sauce to brush on your pork or chicken.","url":"https://recipe.bluelayer.org/recipe/48118/bbq-basting-sauce-oriental-ginger"},{"id":"48095","title":"No Eggs Breakfast Casserole","ingredients":"denny's, hash browns<br>onions, raw<br>pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>cheese, cheddar","directions":"combine first 4 ingreients and one cup cheese -- mix well.<br>spread in a greased 13x9\" baking pan --<br>bake at 350* for 45 minutes.<br>sprinkle with remaining cheese.bake for additional 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48095/no-eggs-breakfast-casserole"},{"id":"48089","title":"Super Easy Tangy Roasted Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>mustard, prepared, yellow<br>pineapple, raw, all varieties<br>honey","directions":"Preheat oven to 350.<br>Place pork in a roasting pan and sprinkle all sides with the salt, pepper and thyme.<br>Mix Dijon, pineapple preserves and honey and pour over the pork.<br>Loosely cover and roast for about 60 minutes, (basting with sauce every 20 minutes) or until internal temp reaches 160F.<br>If you're using tenderloin, it will cook quicker.","url":"https://recipe.bluelayer.org/recipe/48089/super-easy-tangy-roasted-pork-loin"},{"id":"48030","title":"Sweet & Sour Sticky Ribs","ingredients":"spices, garlic powder<br>spices, ginger, ground<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>marmalade, orange<br>catsup<br>soy sauce made from soy (tamari)<br>rice vinegar,","directions":"Mix garlic, ginger, salt and pepper in bowl and rub over ribs.<br>For a 3 1/2 to 4 1/2 quart slow cooker: Lightly spray inside of slow cooker with vegetable oil spray.<br>Arrange ribs along bottom and sides of prepared slow cooker, meaty side facing down.<br>Cover and cook until ribs are tender, 5 to 6 hours on low.<br>For a 5 to 7 quart slow cooker: Lightly spray inside of slow cooker with vegetable oil spray.<br>Arrange ribs along bottom and sides of prepared slow cooker, meaty side facing down.<br>Cover and cook until ribs are tender, 3 to 4 hours on low.<br>Adjust oven rack 10 inches from broiler element and heat broiler.<br>Set wire rack in aluminum foil-lined rimmed baking sheet and spray with oil spray.<br>Whisk preserves, ketchup, soy sauce, and vinegar together.<br>Transfer ribs meaty side up to prepared rack.<br>Brush ribs with sauce, then broil until browned and sticky, 10 to 15 minutes.<br>Serve with remaining sauce.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/48030/sweet-sour-sticky-ribs"},{"id":"48029","title":"Boston Baked Beans Recipe","ingredients":"beans, snap, green, raw<br>sugars, brown<br>molasses<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Wash beans and soak overnight.<br>Put into bean pot.<br>Add in sugar, molasses, dry mustard, and salt pork.<br>Add in sufficient water to cover beans.<br>Cook for 4-6 hrs at 325 degrees.<br>Stir several times during cooking and add in water if needed.<br>May be cooked in a crock pot on high.","url":"https://recipe.bluelayer.org/recipe/48029/boston-baked-beans-recipe"},{"id":"47982","title":"Potatiskorv (Potato Sausage)","ingredients":"potatoes, raw, skin<br>beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw","directions":"Mix well&amp; season with salt&amp; pepper to taste.<br>Fill casing with above mixture Prick casing before cooking.<br>Cover with hot water&amp; boil slowly about 1 hr.<br>Place in skillet or baking dish with a little water.<br>Cover&amp; bake about 1/2-hr at 350-degrees.<br>Remove lid&amp; continue baking about 1/2-hr.<br>Boil about 1/2-hr, then place in 350-degree oven in uncovered baking dish without water.<br>Turn once so both sides brown.","url":"https://recipe.bluelayer.org/recipe/47982/potatiskorv-potato-sausage"},{"id":"47916","title":"Fresh Chinese Noodles With Brown Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>spices, ginger, ground<br>water, bottled, generic<br>beans, snap, green, raw<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>egg substitute, powder<br>oil, sesame, salad or cooking","directions":"Bring a large pot of water to a boil.<br>Meanwhile, put a large skillet over medium-high heat.<br>Add the pork, crumbling it to bits as you add it and stirring to break up any clumps; add half the scallion, along with the garlic and ginger, and stir.<br>Add the stock or water; stir in the bean, hoisin, and soy sauces and cook, stirring occasionally, until thick, about 5 minutes.<br>Reduce the heat and keep warm.<br>Cook the noodles, stirring, until tender, 3 to 5 minutes.<br>Drain and dress with the sauce.<br>Garnish with the remaining scallion, drizzle the sesame oil over all, and serve.<br>Toss the noodles with 1 cup bean sprouts or lightly stir-fried snow peas before dressing.<br>Fresh Chinese Noodles with Chicken, or Meatless Fresh Chinese Noodles: Substitute ground chicken or turkey for the pork; or eliminate the meat entirely, sauteing the scallion, ginger, and garlic in a couple tablespoons of peanut oil.","url":"https://recipe.bluelayer.org/recipe/47916/fresh-chinese-noodles-with-brown-sauce"},{"id":"47896","title":"Basil Butter And Sun Dried Tomato Sauce Recipe","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>soup, chicken broth or bouillon, dry<br>spices, basil, dried<br>tomatoes, red, ripe, raw, year round average","directions":"Hot butter in a small heavy saucepan over medium heat till butter melts and is foamy.<br>Whisk in flour and cook for about two min till mix is light tan.<br>(Stir continuously - don't let mix burn.)<br>Add in chicken stock and bring it to a slow boil, stirring till thickened.<br>Add in basil and tomato paste.<br>Return to a slow boil.<br>Serve immediately.<br>This recipe yields 1 c. for 4 servings.<br>Comments: This sauce is excellent over chicken, veal or possibly pork.","url":"https://recipe.bluelayer.org/recipe/47896/basil-butter-and-sun-dried-tomato-sauce-recipe"},{"id":"47819","title":"Pork Chop Rub","ingredients":"spices, fennel seed<br>spices, coriander seed<br>corn, sweet, white, raw<br>salt, table","directions":"Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes.<br>Remove from heat and let cool briefly.<br>Combine fennel seed mixture and salt in a food processor and blend to a fine powder.","url":"https://recipe.bluelayer.org/recipe/47819/pork-chop-rub"},{"id":"47804","title":"Misery Stuffed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork sausage, link/patty, unprepared<br>onions, raw<br>cheese, parmesan, hard<br>strawberries, raw<br>spices, coriander seed<br>salt, table","directions":"Cut pork roast in a spiral, such that it can lay flat.<br>Salt and spread cilantro on the \"inside\" of the pork roast.<br>Brown sausage without oil in a large pan.<br>Do not drain fat from pan, but remove sausage and let rest on a paper towel or draining rig.<br>Sweat onions in sausage rendering.<br>Remove onions again retaining fat in the pan.<br>Preheat oven to 375.<br>In a small mixing bowl, combine cream cheese, jelly, sausage, and onion.<br>Spoon and gently spread filling inside pork roast.<br>Roll to \"reassemble\" the roast and tie with butcher's twine.<br>Sear roast in pan with sausage renderings on all sides.<br>Move to baking dish and bake for 45-60 minutes.<br>Remove from oven and let rest for ten minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/47804/misery-stuffed-pork-roast"},{"id":"47758","title":"Pacific Rim Marinade","ingredients":"catsup<br>sauce, hoisin, ready-to-serve<br>rice vinegar,<br>soy sauce made from soy (tamari)<br>spices, curry powder<br>oil, sesame, salad or cooking<br>sauce, ready-to-serve, pepper, tabasco","directions":"In a small bowl, whisk the ingredients together.<br>Marinade time: beef and pork4-8 hours, chicken1-4 hours.","url":"https://recipe.bluelayer.org/recipe/47758/pacific-rim-marinade"},{"id":"47745","title":"Szechuan Green Beans with Ground Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>salt, table<br>spices, pepper, black<br>oil, corn, peanut, and olive<br>beans, snap, green, raw<br>spices, garlic powder<br>sauce, hoisin, ready-to-serve<br>sugars, granulated<br>spices, pepper, red or cayenne<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the first 4 ingredients in a medium bowl.<br>Heat oil in a large nonstick skillet over medium-high heat.<br>Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk.<br>Add hoisin mixture to pan.<br>Cook 2 minutes or until thoroughly heated, stirring frequently.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/47745/szechuan-green-beans-with-ground-pork"},{"id":"47738","title":"Pork or Chicken Dry Rub","ingredients":"sugars, brown<br>sugars, granulated<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>spices, onion powder<br>spices, rosemary, dried","directions":"Mix well and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47738/pork-or-chicken-dry-rub"},{"id":"47717","title":"E.j.'s Barbecue Dry Rub","ingredients":"sugars, granulated<br>salt, table<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.","url":"https://recipe.bluelayer.org/recipe/47717/e-j-s-barbecue-dry-rub"},{"id":"47686","title":"Bacon Wrapped Smokies With Brown Sugar","ingredients":"bacon, meatless<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>sugars, brown","directions":"Preheat oven to 375F.<br>Cut the bacon into thirds and wrap each smokie.<br>Place all the wrapped smokies in a single layer in a baking dish.<br>Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.<br>Pour the butter and brown sugar mixture on the smokies and bacon.<br>Then take the other cup of brown sugar and sprinkle evenly over the smokies.<br>Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.","url":"https://recipe.bluelayer.org/recipe/47686/bacon-wrapped-smokies-with-brown-sugar"},{"id":"47677","title":"Orange Glazed Pork and Carrots","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>carrots, raw<br>marmalade, orange<br>spices, ginger, ground<br>salt, table","directions":"Heat oven to 425 degrees.<br>Sprinkle salt and freshly ground pepper on tenderloin.<br>Insert meat probe now if you have one.<br>Place in 17x11-inch roasting pan; roast 20 minutes, uncovered.<br>Meanwhile, cook carrots in boiling water or in the microwave until still slightly firm, about 10 minutes.<br>Mix 1 tablespoon water with orange marmalade, salt and ginger until well mixed.<br>Remove pork from oven and pour carrots in pan; spread marmalade mixture over pork and carrots, tossing carrots to coat well.<br>Roast about 15 minutes or until thermometer reads 155F<br>Transfer pork to cutting board and cover with foil and let rest while you scoop carrots from roasting pan.<br>You can now add 1/4 cup water to pan juices and boil for about a minute, scraping up brown bits.<br>I didn't find there was enough juices to bother trying to make gravy with so I just poured what was in the pan into the carrots.<br>Slice pork and arrange on platter.<br>Serve with carrots and your choice of potatoes.","url":"https://recipe.bluelayer.org/recipe/47677/orange-glazed-pork-and-carrots"},{"id":"47658","title":"Premio Pineapple Sausage Skewers","ingredients":"pork sausage, link/patty, unprepared<br>pineapple, raw, all varieties<br>sauce, barbecue","directions":"Cut slices across sausages diagonally and insert pineapple chunks.<br>Insert skewers (bamboo works best) through the length of the sausage, piercing the sausage and pineapple chunks.<br>Brush BBQ sauce on skewers.<br>Grill for 30 minutes.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/47658/premio-pineapple-sausage-skewers"},{"id":"47653","title":"Honey Mustard Pork Tenderloin","ingredients":"honey<br>vinegar, cider<br>sugars, brown<br>mustard, prepared, yellow<br>spices, paprika<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"in roasting pan, combine marinade ingredients throughly.<br>Add tenderloin and baste well with suace.<br>Roast at 375 for 20 to 30 minutes until meat thermometer register 160; basting occasionally.","url":"https://recipe.bluelayer.org/recipe/47653/honey-mustard-pork-tenderloin"},{"id":"47613","title":"Honey Glazed Roast Pork","ingredients":"honey<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>sauce, ready-to-serve, pepper, tabasco<br>corn, sweet, white, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 325.<br>In a bowl, mix the first 5 ingredients.<br>Brush the roast generously with the honey mixture.<br>Place the roast on a rack in a roasting pan.<br>Cook for 90 min.<br>Remove from the oven and let stand for 5 min.<br>Slice the roast and baste each slice with cooking juices.<br>Remove the rack from the pan and lay the slices in the pan.<br>Put back in the oven for about 10 min.<br>As I always do with pork recipes I highly recommend using a meat thermometer to determine doneness as you can ruin pork by over cooking it.<br>Hope you enjoy this simple roast.","url":"https://recipe.bluelayer.org/recipe/47613/honey-glazed-roast-pork"},{"id":"47589","title":"Roast Pork Loin in Horseradish Crust","ingredients":"bread crumbs, dry, grated, plain<br>oil, olive, salad or cooking<br>horseradish, prepared<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>salad dressing, mayonnaise, regular","directions":"Preheat oven to 475 degrees.<br>In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown.<br>Transfer bread crumbs to a bowl and toss well with horseradish.<br>Pat pork dry and season with salt and pepper.<br>In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.<br>Transfer pork to a shallow baking pan.<br>In a small bowl, mix mustard and mayonnaise.<br>Coat top and sides evenly with mixture.<br>Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.<br>Transfer pork to a cutting board and let stand 5 minutes.<br>Cut pork into 1/4-inch-thick slices.<br>Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter","url":"https://recipe.bluelayer.org/recipe/47589/roast-pork-loin-in-horseradish-crust"},{"id":"47584","title":"Quick Marinated Orange Pork","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 475.<br>In a bowl, combine 1/2 cup thawed orange juice concentrate, soy sauce, ginger, salt and pepper.<br>Reserve 1/3 cup sauce for serving.<br>Place remaining sauce in large self-sealing bag with the pork tenderloin.<br>Remove as much air as possible from the bag and then seal.<br>Refrigerate 10 minutes.<br>Place pork on rack in roasting pan lined with heavy-duty foil; brush pork with some of the sauce remaining in bag.<br>Roast 13 inutes; turn pork over and brush again.<br>Roast 13 to 15 minutes longer or until internal temperature reaches 155.<br>Let stand 5 minutes before slicing.<br>Serve with reserved sauce.","url":"https://recipe.bluelayer.org/recipe/47584/quick-marinated-orange-pork"},{"id":"47558","title":"Black Forest Potato Salad Recipe","ingredients":"potatoes, raw, skin<br>vinegar, cider<br>oil, olive, salad or cooking<br>water, bottled, generic<br>spices, pepper, black<br>apples, raw, with skin<br>pork sausage, link/patty, unprepared<br>sauerkraut, canned, solids and liquids<br>onions, spring or scallions (includes tops and bulb), raw<br>parsley, fresh","directions":"In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water till tender, about 12 min; drain.<br>Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.<br>Fold in apples.<br>In large nonstick skillet over medium heat, toss and brown sausage 10 min.<br>Remove with slotted spoon.<br>Drain on paper towels.<br>Add in potatoes, sauerkraut, onions, parsley and sausage to apple mix; toss gently.<br>Season with salt.<br>Menu: Crusty Peasant Bread, Chocolate Frzn Yogurt with Fudge Sauce and Cherries","url":"https://recipe.bluelayer.org/recipe/47558/black-forest-potato-salad-recipe"},{"id":"47500","title":"Sausage Stuffing","ingredients":"onions, raw<br>celery, raw<br>pork sausage, link/patty, unprepared<br>spices, paprika<br>spices, garlic powder<br>soup, chicken broth or bouillon, dry<br>delallo, italian seasoned breadcrumbs,","directions":"Melt butter in large skillet over high heat.<br>Add onions and celery.<br>Saute until onions are dark brown but not burned, about 10 to 12 minutes.<br>Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.<br>Add paprika and minced garlic and cook approximately 3 minutes over medium heat, stirring occasionally.<br>Stir in broth and bring to simmer.<br>Continue cooking until water evaporates and oil rises to top, about 10 minutes.<br>Stir in toasted bread crumbs and mix well.<br>Add more bread crumbs if mixture is too moist.","url":"https://recipe.bluelayer.org/recipe/47500/sausage-stuffing"},{"id":"47455","title":"Asian Pork, Peas, and Mushrooms With Rice","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>mushrooms, white, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, chicken broth or bouillon, dry<br>orange juice, raw<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>orange juice, raw<br>peas, green, frozen, unprepared","directions":"Heat 1 1/2 tablespoons oil in a big skillet over medium-high heat.<br>Add in pork; stir/saute for 5-10 minutes or until pork is browned; transfer to a 2 1/2 quart casserole dish that has been sprayed with cooking spray.<br>In the same skillet over medium heat, add 1 tablespoon oil.<br>Add in onions and mushrooms; stir/saute for 5 minutes or until tender.<br>Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest.<br>Bring mixture to a boil; pour over pork in the casserole dish.<br>Cover and bake in a 350 oven for about 45 minutes or until the rice is tender and liquid is absorbed.<br>Stir in peas; cook, uncovered for 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/47455/asian-pork-peas-and-mushrooms-with-rice"},{"id":"47449","title":"Easy, Tangy Apricot-Glazed Pork","ingredients":"jams and preserves, apricot<br>honey<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Heat oven to 400 degrees .<br>Mix the jam and mustard in a small bowl.<br>Rub pork with the salt and pepper.<br>Roast pork for about 8 minutes, then turn and brush the top with the glaze.<br>Roast for another 8 minutes then turn and glaze the top.<br>Pork is done when the meat thermometer reads 160 degrees , or after about 25 total minutes.","url":"https://recipe.bluelayer.org/recipe/47449/easy-tangy-apricot-glazed-pork"},{"id":"47330","title":"Six Layer Casserole","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>potatoes, raw, skin<br>onions, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>tomatoes, red, ripe, raw, year round average<br>carrots, raw<br>tomatoes, red, ripe, raw, year round average<br>salt, table<br>spices, pepper, black<br>sugars, granulated","directions":"Partially cook sausage and drain off fat.<br>Place sausage in 2 quart casserole and cover with layers of rice, potatoes, onions and carrots.<br>Add tomatoes with juice.<br>Add tomato juice until it comes up about half-way on the layers.<br>Combine salt, pepper and sugar and sprinkle over top.<br>COVER casserole and bake at 350 degrees for 1 1/2 to 2 hours.<br>Add some water or tomato juice while cooking if casserole seems too dry.","url":"https://recipe.bluelayer.org/recipe/47330/six-layer-casserole"},{"id":"47313","title":"Rotisserie Heavenly Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>spices, parsley, dried<br>spices, basil, dried<br>spices, oregano, dried<br>spices, cumin seed<br>spices, rosemary, dried<br>spices, thyme, dried<br>onions, raw","directions":"Wash the pork shoulder well and pat dry.<br>Mix all the ingredients in a small bowl very well.After mixing all the spices very well, in a large bowl dump the spices in and add the pork.<br>Roll it around so that it is completely covered with all the spice and pat the spices into the meat with your fingers.Place in a plastic bag or small roster and let sit overnight or longer.<br>Tie it onto the Rotisserie spit on medium heat for 1 hour to a maximum time of 1 hours and 30 minutes for well done or 325F in the oven for 1 hour for medium.","url":"https://recipe.bluelayer.org/recipe/47313/rotisserie-heavenly-pork-shoulder"},{"id":"47253","title":"New England Baked Beans","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>molasses<br>mustard, prepared, yellow<br>sugars, brown","directions":"Cover beans with water, bring to boil, and boil for 2 minutes.<br>Cover and let stand for 1 hour; then cook until tender.<br>Drain, reserving liquid.<br>Put beans in an oven safe pot or your slow cooker crockpot.<br>Cut through the salt pork every 1/2 inch, making cuts 1 inch deep.<br>Bury the salt pork in the beans, leaving rind exposed so it gets all caramelized and crusty.<br>Mix 1 cup liquid and remaining ingredients; pour over beans.<br>Add enough liquid to cover beans.<br>Cover; bake in pre-heated slow oven (300F (150C).)<br>for 6 to 8 hours.<br>Or cook on low setting of your slow cooker/crockpot for 6 to 8 hours.<br>Uncover pot during the last hour.<br>(If using a crockpot turn it to high for the last hour, uncovered).","url":"https://recipe.bluelayer.org/recipe/47253/new-england-baked-beans"},{"id":"47248","title":"Speedy Saucy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>sauce, barbecue","directions":"Remove skin from undersides of ribs; cut ribs into two-rib pieces.<br>Place rib pieces in large microwaveable bowl.<br>Add water; cover loosely with plastic wrap.<br>Microwave on HIGH 20 min.<br>Drain and discard all liquid and fat.<br>Preheat barbecue to medium heat.<br>Brush both sides of rib pieces with barbecue sauce.<br>Grill 15 min.<br>or until ribs are cooked through, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/47248/speedy-saucy-ribs"},{"id":"47232","title":"Big Al's Tennessee Red Bar-B-Q Sauce","ingredients":"catsup<br>vinegar, cider<br>honey<br>spices, pepper, red or cayenne<br>sauce, worcestershire<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Put the 1 cup of ketchup in a mixing bowl and then add all the other wet ingredients.<br>Then add all the dry seasonings.<br>The final sauce will be thinner if you add in more vinegar (based on taste).<br>No need to heat this sauce.<br>Just mix or shake in jar and done -- simple but with huge flavor!<br>Best if added to finished pulled pork or last 15 minutes of ribs.<br>If you want to use as a marinade, add water to desired consistency.<br>My other sauce on Allrecipes: Big Al's K.C.<br>Bar-B-Q Sauce is the #1 rated 5 Star sauce.<br>I hope you really enjoy this simple and flavorful recipe.<br>Footnote: The sauce needs no heat.<br>Just add, mix and use (or refrigerate).<br>For the basic recipe use 1/2 cup of vinegar.<br>If you like more zip, then gradually add more after tasting initial recipe.<br>If you need more heat, add in the red pepper flakes to taste.<br>The Korean Red Pepper Paste can be purchased at any Asian market or on-line.<br>If you don't have any and can't wait, then add in a touch more honey (2 T) and some Sriracha hot sauce (2 T).","url":"https://recipe.bluelayer.org/recipe/47232/big-als-tennessee-red-bar-b-q-sauce"},{"id":"47179","title":"Orange-BBQ Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>sugars, granulated","directions":"Heat barbecue to medium-low heat.<br>Place half the ribs in single layer on large sheet heavy-duty foil.<br>Mix barbecue sauce and drink mix until well blended; pour half over ribs.<br>Bring up foil sides.<br>Double fold top and ends to seal packet, leaving room for heat circulation inside.<br>Repeat to make second packet.<br>Grill 1-1/2 hours or until ribs are done.<br>Transfer ribs to platter, reserving sauce in packets.<br>Skim fat from sauce; serve with ribs.","url":"https://recipe.bluelayer.org/recipe/47179/orange-bbq-pork-ribs"},{"id":"47116","title":"Country Style Barbecue Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Seal ribs tightly in extra heavy foil and place in baking pan.<br>Bake at 325 for at least 3 hours.<br>Remove from oven and allow to cool.<br>Drain and discard liquid.<br>Place ribs in freezer bag.<br>Cover with sauce.<br>Label and freeze.<br>To serve: thaw and heat.","url":"https://recipe.bluelayer.org/recipe/47116/country-style-barbecue-ribs"},{"id":"47041","title":"Little Links in Sweet Sour Sauce","ingredients":"sugars, brown<br>wheat flour, white, all-purpose, unenriched<br>mustard, prepared, yellow<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, distilled<br>soy sauce made from soy (tamari)<br>pork sausage, link/patty, unprepared","directions":"In a skillet, combine sugar, flour, mustard, pineapple juice, vinegar and soy sauce.<br>Bring to a boil, stirring constantly, and boil 1 minute.<br>Stir in sausages.<br>Cook until heated through.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/47041/little-links-in-sweet-sour-sauce"},{"id":"47038","title":"Peachy Pork Stir Fry","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, chili powder<br>spices, cumin seed<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, canola<br>sauce, salsa, ready-to-serve<br>peaches, yellow, raw","directions":"In a large resealable plastic bag, combine the first five ingredients.<br>Add the pork, a few pieces at a time, and shake to coat.<br>In a large nonstick skillet or wok, brown pork in oil.<br>Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink.","url":"https://recipe.bluelayer.org/recipe/47038/peachy-pork-stir-fry"},{"id":"46976","title":"Pork Pinwheels With Apricot Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>spices, nutmeg, ground<br>apricots, dried, sulfured, uncooked<br>soup, chicken broth or bouillon, dry<br>water, bottled, generic<br>apricots, dried, sulfured, uncooked<br>celery, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, cinnamon, ground<br>spices, pepper, black<br>wheat flours, bread, unenriched","directions":"Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.<br>Pound tenderloin lightly with meat mallet to a 10x6 rectangle.<br>APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.<br>Let stand 5 minutes.<br>Cook celery and onion in margarine until tender but not brown.<br>Remove from heat; stir in cinnamon and pepper.<br>In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.<br>Spread stuffing evenly over tenderloin.<br>Roll up jelly-roll style, starting from short side.<br>Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.<br>Cut meat roll into six 1-inch slices.<br>Place meat slices on rack of unheated broiler pan, cut side down.<br>Cook at 375F for 10-15 minutes.<br>Turn meat over and cook for 10-15 additional minutes, or until meat is done.<br>Remove toothpicks or string; transfer meat to a serving platter.<br>Meanwhile, for SAUCE, combine cornstarch and nutmeg.<br>Stir in apricot nectar.<br>Cook and stir till mixture is bubbly.<br>Cook and stir 2 minutes more.<br>SERVE sauce with meat slices.","url":"https://recipe.bluelayer.org/recipe/46976/pork-pinwheels-with-apricot-stuffing"},{"id":"46968","title":"Sausage in Ginger Ale","ingredients":"pork sausage, link/patty, unprepared<br>beverages, carbonated, ginger ale","directions":"Take your sausage and cut in half then put in a big pot on the stove and cook for an hour.<br>Take out and cool and cut up in slices and put in a foil container or 9x13 pan and cover with enough ginger ale to cover.<br>Put in the refrigerator to let the flavor come through.<br>The next day cook at 350 for an hour and serve with toothpicks.","url":"https://recipe.bluelayer.org/recipe/46968/sausage-in-ginger-ale"},{"id":"46928","title":"Key West Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, raw<br>sauce, barbecue<br>orange juice, raw<br>lime juice, raw<br>salt, table<br>orange juice, raw<br>lime juice, raw","directions":"Place ribs in 3 1/2 to 4 quart slow cooker, in small bowl combine all remaining ingredients, mix well, pour over ribs.<br>Cover, cook on low setting for 7-9 hours.<br>Spoon sauce over ribs.","url":"https://recipe.bluelayer.org/recipe/46928/key-west-ribs"},{"id":"46895","title":"Corn & Sausage Chowder","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>pork sausage, link/patty, unprepared<br>corn, sweet, white, raw<br>soup, cream of chicken, canned, condensed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, cheddar","directions":"In a large sauce pan melt butter, stir in the flour and blend thoroughly.<br>Cut the sausage into 1/4\" slices and add to the sauce pan.<br>Cook over medium heat for 5 minutes.<br>Add the corn and potato soup.<br>Stir in the milk and cheese.<br>Turn back to a low heat and simmer for 35 minutes.<br>Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/46895/corn-sausage-chowder"},{"id":"46885","title":"Gourmet's Boston Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>mustard, prepared, yellow<br>spices, paprika<br>onions, raw","directions":"In a bowl, combine the beans with 4 cups cold water and let them soak overnight.<br>Drain, reserving any remaining liquid.<br>Transfer them to a small heavy kettle, and add fresh water to cover.<br>Simmer, covered, for 60 minutes.<br>Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.<br>To the kettle, add a quarter lb.<br>piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.<br>In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion.<br>Pour the mixture over the beans and stir in.<br>Bake the beans, covered, in the middle of a preheated 300F (150C).<br>oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered.<br>Remove lid and cook uncovered for 1 more hour.","url":"https://recipe.bluelayer.org/recipe/46885/gourmets-boston-baked-beans"},{"id":"46883","title":"The Best Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>oil, olive, salad or cooking<br>spices, pepper, red or cayenne<br>spices, garlic powder","directions":"Combine Soy Sauce, Lime Juice, Oil, garlic and Red Pepper Flakes in a 13\" x 9\" (non-metallic) Pan or Ziplock bag to make marinade.<br>Add the tenderloin and marinate for at least 4 hours, or overnight (sometimes I'll marinate for almost 2 days!<br>).<br>Grill on BBQ over low heat, turning regularly and basting with marianade until internal temperature reaches 160 (about 25 minutes).<br>It should be crusty on the outside and tender on the inside - delicious!","url":"https://recipe.bluelayer.org/recipe/46883/the-best-pork-tenderloin"},{"id":"46874","title":"Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, paprika<br>spices, garlic powder<br>spices, fennel seed<br>corn, sweet, white, raw","directions":"Pulse in a spice grinder until a uniform consistency is reached.<br>If you wish for the fennel seeds to remain whole and visible, simply hold them back until after grinding is finished.<br>Mix into chilled ground pork, by hand preferably.<br>Chill 3 hours before using to allow flavors to marry.<br>Use immediately or form into patties, block, small meatballs, whatever, and freeze.","url":"https://recipe.bluelayer.org/recipe/46874/italian-sausage"},{"id":"46869","title":"Ginger Molasses Marinade for Chicken or Pork (Or Even Tofu)","ingredients":"molasses<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix all of the marinade ingredients together.<br>Combine with selected meat and marinade for 2 to 24 hours.<br>This is enough marinade for 1 to 1 1/2 pounds of meat.<br>Remove meat from marinade, draining excess liquid.<br>Cook as desired.<br>Grilling (indoor or outdoor) or broiling suggested.","url":"https://recipe.bluelayer.org/recipe/46869/ginger-molasses-marinade-for-chicken-or-pork-or-even-tofu"},{"id":"46791","title":"Easy Tortellini","ingredients":"cheese, parmesan, hard<br>peas, green, frozen, unprepared<br>pork sausage, link/patty, unprepared<br>salad dressing, italian dressing, commercial, regular","directions":"Set 6 quarts of salted water to boil in a large pot.<br>Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.<br>Stir-fry peas and sausage together until heated through -- about 5 minutes.<br>Add tortellini to boiling water and cook for 5 minutes.<br>Toss everything together with the Italian dressing and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/46791/easy-tortellini"},{"id":"46660","title":"Marinade for Chicken, Pork or Beef","ingredients":"lemon juice, raw<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>vinegar, distilled<br>spices, parsley, dried<br>sugars, granulated<br>spices, basil, dried<br>oil, olive, salad or cooking","directions":"Mix the first 11 ingredients.<br>Whisk in the oil.<br>Marinate meat for several hours.<br>Grill meat in the manner you desire.","url":"https://recipe.bluelayer.org/recipe/46660/marinade-for-chicken-pork-or-beef"},{"id":"46611","title":"Slow Cooker Pork Tender Loin With Peach Preserves","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>peaches, yellow, raw<br>sugars, brown<br>soup, chicken broth or bouillon, dry<br>sauce, worcestershire<br>orange juice, raw<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Plug in your crock pot.<br>Place your Tender loin inside the crock pot.<br>Add all of your ingredients.","url":"https://recipe.bluelayer.org/recipe/46611/slow-cooker-pork-tender-loin-with-peach-preserves"},{"id":"46587","title":"Easy Pork Brine","ingredients":"sugars, brown<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>vinegar, cider<br>water, bottled, generic","directions":"Mix brown sugar, salt, mustard powder, and garlic powder in a large bowl.<br>Pour in cider vinegar; stir until sugar and salt have dissolved.<br>Add water; stir until well combined.","url":"https://recipe.bluelayer.org/recipe/46587/easy-pork-brine"},{"id":"46576","title":"Blackened Cajun Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, oregano, dried","directions":"Place ribs in a pan of boiling water.<br>Simmer, covered 45 minutes and drain.<br>Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly.<br>Preheat oven to 350F.<br>Place ribs in a shallow baking pan and bake single layer 45 minutes, until tender and nicely browned.","url":"https://recipe.bluelayer.org/recipe/46576/blackened-cajun-ribs"},{"id":"46541","title":"Dad's Micro Ribs","ingredients":"soy sauce made from soy (tamari)<br>sugars, brown<br>spices, cinnamon, ground<br>spices, cloves, ground<br>sauce, hoisin, ready-to-serve<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>water, bottled, generic","directions":"Mix first 5 ingredients in glass measuring cup.<br>Microwave at hi 1 minute stirring once or twice.<br>Arrange ribs in 13x9 inch glass baking dish.<br>Pour sauce on top, cover with plastic wrap.<br>Microwave on hi 5 minutes.<br>Microwave at 50 for 20 minutes.<br>Turn ribs over, microwave at 50 for 20 minutes.<br>Drain liquid, reserve.<br>Microwave ribs uncovered at 50 for 4 minutes.<br>Skim fat from reserved juices.<br>Mix cornstarch and water, add to juices, microwave 1-2 minutes until thickened; serve over ribs.","url":"https://recipe.bluelayer.org/recipe/46541/dads-micro-ribs"},{"id":"46455","title":"Pork Rub","ingredients":"salt, table<br>sugars, granulated<br>spices, ginger, ground","directions":"Combine the salt, sugar and ginger in a bowl.<br>This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/46455/pork-rub"},{"id":"46452","title":"Secret to Soft Browned Ground Beef","ingredients":"tomato sauce, canned, no salt added<br>beef, grass-fed, ground, raw","directions":"When browning ground beef (or pork), add about 1/2 cup of tomato juice or sauce per pound to the raw meat.<br>Cook as usual.<br>Results in a softer meat with no clumping.<br>I often drain and use the juice from a can of tomatoes that is part of the recipe anyway.","url":"https://recipe.bluelayer.org/recipe/46452/secret-to-soft-browned-ground-beef"},{"id":"46433","title":"Cha Shu (Barbecued Pork Strips)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>honey<br>salt, table<br>sauce, hoisin, ready-to-serve","directions":"Cut the pork into long strips 1 1/2 to 2 inches square.<br>Mix all for the marinade and marinate the meat for 3 hrs.<br>unrefrigerated, or 6 hrs.<br>in the refrigerator.<br>Turn the strips every hour or so.<br>Preheat the oven to 350F (180C).<br>Place a large cake pan half filled with water on the lowest shelf of your oven.<br>This will catch drips from the meat and prevent smoking.<br>Place the meat strips directly on an oven rack and put in the top position of the oven.<br>Be sure that all of the meat is over the dripping pan.<br>Roast for 45 minutes without disturbing the meat.<br>Then, turn the heat up to 400F (200C) and roast for an additional 15 minutes or until the pork strips are crisp and a rich brown color.<br>Slice the meat and serve it hot or cold or use in other dishes as directed.","url":"https://recipe.bluelayer.org/recipe/46433/cha-shu-barbecued-pork-strips"},{"id":"46381","title":"Deb's Glazed Pork Medallions","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, cumin seed<br>spices, garlic powder<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>peppers, jalapeno, raw<br>orange juice, raw<br>mustard, prepared, yellow","directions":"Sprinkle both sides of the pork slices with cumin and garlic pepper.<br>In a large non stick skillet, heat oil over medium high heat, add pork and brown on both sides.<br>Add remaining ingredients to the pan and stir.<br>Cook pork, turning at least once, until juices run clear when stuck with a fork.<br>Serve topped with remaining glaze.","url":"https://recipe.bluelayer.org/recipe/46381/debs-glazed-pork-medallions"},{"id":"46378","title":"Chaurice Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, chili powder<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>salt, table<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder","directions":"Prepare the smoker.<br>In a large mixing bowl, add the pork.<br>In a small mixing bowl, combine the remaining ingredients together.<br>Mix well.<br>Toss the pork with the seasoning and mix well.<br>Cover and refrigerate for 24 hours.<br>Grind the meat twice in a meat grinder fitted with a 1/2-inch die.<br>Or a food processor could be used.<br>Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.<br>Form the remaining meat into 3 - 1/2 pound patties.<br>You can either use the sausage fresh or smoked.<br>For the smoked sausage: place the sausage in the smoker and cook for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46378/chaurice-sausage"},{"id":"46333","title":"Oven barbecue ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>spices, pepper, black<br>spices, garlic powder","directions":"Wash the ribs and cut into pieces ,let's dain<br>In big mixing bowl add barbecue sauce, black pepper and garlic mixed till everything combined<br>In large zip lock bag arrange the rips and pour in the mixtures and marinate for 4 hours<br>Preheated the oven at 190c for 10 minutes<br>Arrange the rips in deep baking dish and bake for 2 hours.<br>Note that you must keep pouring the sauce on bake ribs every half hour to get all the flavours in","url":"https://recipe.bluelayer.org/recipe/46333/oven-barbecue-ribs"},{"id":"46329","title":"Cheesy Sausage Soup","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>carrots, raw<br>celery, raw<br>spices, basil, dried<br>spices, parsley, dried<br>butter, without salt<br>soup, chicken broth or bouillon, dry<br>potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, cheddar<br>salt, table<br>spices, pepper, black<br>cream, sour, cultured","directions":"In a large saucepan, brown sausage over medium heat.<br>When its done, drain off the grease and put the sausage into a large soup pot.<br>In the same saucepan, saute onions, carrots, celery, basil and parsley in 2 tablespoons of butter until softened (about 10-12 minutes).<br>Add broth, veggies and potatoes into the soup pot with the sausage.<br>Bring to a boil then cover the pot and reduce heat.<br>Simmer for 10-12 minutes or until potatoes are tender.<br>Stir in milk, cheese, salt and pepper.<br>Continue stirring until the cheese has melted.<br>Remove from heat and stir in sour cream.<br>Keep warm over low heat until ready to serve.<br>Serve with crusty French bread.","url":"https://recipe.bluelayer.org/recipe/46329/cheesy-sausage-soup"},{"id":"46233","title":"Vernon B's Tangy Smoked Sausage","ingredients":"pork sausage, link/patty, unprepared<br>catsup<br>sugars, brown<br>horseradish, prepared<br>salt, table<br>spices, pepper, black","directions":"Cut sausage inyo bite-size pieces and put in a slow cooker.<br>Mix together the next 5 ingredients and pour over sausage.<br>Stir well to coat the sausage with sauce.<br>Cover and cook on low for 1 - 2 hours.","url":"https://recipe.bluelayer.org/recipe/46233/vernon-bs-tangy-smoked-sausage"},{"id":"46197","title":"Scott's Dry Pork and Rib Rub","ingredients":"sugars, brown<br>spices, paprika<br>salt, table<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, onion powder<br>spices, chili powder<br>mustard, prepared, yellow","directions":"Sift all ingredients together.I use a food processor to get a fine powder.<br>Put a liberal amount of the dry rub on the meat you wish to season.<br>Rub seasoning into the meat, covering entire surface.<br>Let meat sit at least a couple of hours in order to let the spices work into it.<br>Overnight is better.<br>Prepare your pork as you wish.<br>I like to cook pork butts and ribs low and slow so they fall apart.<br>A crockpot works good if you don't want to run your oven for several hours.<br>I finish my ribs on the grill or under the broiler with BBQ sauce.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/46197/scotts-dry-pork-and-rib-rub"},{"id":"46194","title":"Herb Roasted Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>spices, parsley, dried<br>spices, basil, dried<br>spices, thyme, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"Combine all ingredients except pork in food processor and run for 30 seconds.<br>Coat pork completely and allow to marinate for at least an hour.<br>Preheat oven at 425.Line a baking pan with foil and place pork and all herbed oil in pan.<br>Cover with foil and bake for 25-30 min.<br>Remove top foil and allow to rest for 5 minutes before slicing.<br>When sliced, pour any remaining oil from pan all over pork.","url":"https://recipe.bluelayer.org/recipe/46194/herb-roasted-pork-tenderloin"},{"id":"46140","title":"Memphis-Style BBQ Pork Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Heat grill to medium heat.<br>Wrap ribs in foil.<br>Grill 2 hours.<br>Remove ribs from foil; discard foil.<br>Place ribs, meat sides down, on grill.<br>Brush with half the barbecue sauce.<br>Grill 15 min., turning after 5 min.<br>and brushing with remaining barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/46140/memphis-style-bbq-pork-baby-back-ribs"},{"id":"46127","title":"Oven BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>corn, sweet, white, raw<br>sauce, barbecue","directions":"Heat oven to 350 degrees F.<br>Place ribs, meat sides up, in single layer on 2 foil-covered rimmed baking sheets sprayed with cooking spray.<br>Sprinkle with Dry Rub; rub into meat.<br>Cover.<br>Bake 1 hour.<br>Brush with about 1/4 of the barbecue sauce.<br>Bake, uncovered, 1 hour or until ribs are tender, turning and brushing with remaining barbecue sauce every 15 min.","url":"https://recipe.bluelayer.org/recipe/46127/oven-bbq-ribs"},{"id":"46124","title":"Arter Med Flask - Pea Soup With Pork","ingredients":"peas, green, frozen, unprepared<br>water, bottled, generic<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground","directions":"Soak peas overnight, drain and add 3 quarts water.<br>Bring to a boil and cook rapidly; skim off any skins.<br>After cooking for an hour, add pork and simmer and simmer for 2 hours or until pork is tender.<br>Add seasonings.","url":"https://recipe.bluelayer.org/recipe/46124/arter-med-flask-pea-soup-with-pork"},{"id":"46065","title":"Crockpot Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average<br>vinegar, cider<br>sugars, brown<br>soy sauce made from soy (tamari)<br>celery, raw<br>salt, table<br>spices, chili powder<br>spices, pepper, red or cayenne","directions":"Layer ribs in pot.<br>In a mixing bowl, combine all ingredients and pour over ribs.<br>Cover pot and place on base.<br>Heat at setting 3 1/2 for 6 to 8 hours (low simmer).<br>Skim fat from juices before serving.","url":"https://recipe.bluelayer.org/recipe/46065/crockpot-spareribs"},{"id":"46026","title":"Pork Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, oregano, dried<br>spices, coriander seed<br>spices, cumin seed","directions":"Preheat oven to 325F.<br>Mix all spices together.<br>Put pieces of roast in a single layer in a 9x13 baking pan.<br>Cover with spices then cover baking pan with foil.<br>Bake for 2 hours.<br>Uncover and bake for an additional 20 minutes.","url":"https://recipe.bluelayer.org/recipe/46026/pork-carnitas"},{"id":"46020","title":"Bacon Wrapped Weiners","ingredients":"pork sausage, link/patty, unprepared<br>bacon, meatless<br>sugars, brown","directions":"Line large baking sheet with foil (we don't always do this, but it's easier for cleanup).<br>Cut bacon into thirds, resulting in several 3\" strips.<br>wrap each weiner with bacon, line them loosely in the pan as you go.<br>Cover with brown sugar, it'll seem like a lot of sugar, but it cooks down<br>Bake 375 for 45 minutes.<br>Broil at the end until top is crisped.<br>Hurry and get your share before everyone eats them all!","url":"https://recipe.bluelayer.org/recipe/46020/bacon-wrapped-weiners"},{"id":"45994","title":"My Grannys Chinese Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>salt, table<br>honey<br>soy sauce made from soy (tamari)<br>soup, chicken broth or bouillon, dry<br>vinegar, distilled<br>water, bottled, generic","directions":"Combine sugar, salt, honey, soy sauce, broth, vinegar, and water.<br>Place roast in a large Ziploc bag and pour sauce over the meat and let marinate for at least 1 hour.<br>(Ive done it overnight, too.)<br>Place roast and marinade in a roasting pan and cover.<br>Bake in a 350 F oven for 2 1/2 -3 hours.<br>Baste with sauce if you have time.<br>Sometimes I do, sometimes I dont.<br>The roast will be a darker brown than youre accustomed to, but thats ok. Take the roast out and allow to rest for a few minutes.<br>Cut and serve.<br>I save the drippings and thicken to make a gravy.<br>Serve with boiled red potatoes.<br>YUMMY!","url":"https://recipe.bluelayer.org/recipe/45994/my-grannys-chinese-pork-roast"},{"id":"45990","title":"LG's Pork Rub","ingredients":"spices, cumin seed<br>spices, garlic powder<br>spices, onion powder<br>spices, chili powder<br>spices, pepper, red or cayenne<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>sugars, brown","directions":"Combine ingredients.<br>store in dry place.","url":"https://recipe.bluelayer.org/recipe/45990/lgs-pork-rub"},{"id":"45974","title":"Chipotle pirk loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>spices, coriander seed<br>oil, olive, salad or cooking","directions":"Preheat oven to 375<br>Combine ingredients<br>Place loin on rimmed baking sheet and coat with mixture<br>Roast for 40-50 min<br>Let rest for 5 min before slicing","url":"https://recipe.bluelayer.org/recipe/45974/chipotle-pirk-loin"},{"id":"45952","title":"Hawaiian B.B.Q. Sauce","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>molasses<br>spices, ginger, ground","directions":"Combine all ingredients, stirring well.<br>Use sauce to baste chicken, lamb, beef or pork when grilling.","url":"https://recipe.bluelayer.org/recipe/45952/hawaiian-b-b-q-sauce"},{"id":"45950","title":"Coriander Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, granulated<br>spices, garlic powder<br>lemon juice, raw<br>spices, coriander seed<br>spices, pepper, red or cayenne<br>salt, table<br>water, bottled, generic","directions":"Trim excess fat off ribs.<br>Cut ribs apart between bones.<br>In a 14x17 inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste.<br>Add ribs, stirring gently to coat with seasoning paste.<br>Cover and chill at least 4 hours or up to overnight.<br>Bake, covered, in a 400F (200C).<br>oven until meat is almost tender when pierced, about 1 hour.<br>Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes.<br>Lift out of pan and serve hot.","url":"https://recipe.bluelayer.org/recipe/45950/coriander-spareribs"},{"id":"45906","title":"Dijon Tarragon Butter","ingredients":"butter, without salt<br>mustard, prepared, yellow<br>spices, tarragon, dried","directions":"Beat all ingredients with electric hand mixer on medium speed until well blended.<br>Spoon into airtight container.<br>Refrigerate at least 30 min.<br>or until firm.<br>Spoon 1 Tbsp.<br>of the butter mixture over each 3-oz.<br>serving of cooked pork chops.","url":"https://recipe.bluelayer.org/recipe/45906/dijon-tarragon-butter"},{"id":"45825","title":"Everything Pork Dry Rub","ingredients":"spices, paprika<br>sugars, brown<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spices, onion powder<br>terra dolce, organic chipotle dried chile peppers,<br>spices, cumin seed<br>mustard, prepared, yellow","directions":"Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.","url":"https://recipe.bluelayer.org/recipe/45825/everything-pork-dry-rub"},{"id":"45797","title":"Citrus-Marinated Pork Tenderloin","ingredients":"orange juice, raw<br>grapefruit juice, white, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In shallow glass baking dish (or ziploc bag) stir together all ingredients except pork.<br>Add tenderloin(s); turn to coat all sides; refrigerate 1-3 hours to marinate turning occasionally.<br>Heat grill; remove pork from marinade and discard marinade.<br>Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.<br>Grill 20 minutes or until no longer pink in center, turning once.<br>Remove pork from grill to platter, cover loosely with foil; let stand 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/45797/citrus-marinated-pork-tenderloin"},{"id":"45785","title":"Virgil's \"Top Secret\" Pork Chop Marinade","ingredients":"sauce, worcestershire<br>oil, canola<br>soy sauce made from soy (tamari)<br>vinegar, cider<br>spices, garlic powder<br>spices, pepper, black","directions":"Whisk Worcestershire sauce, canola oil, soy sauce, cider vinegar, garlic powder, and hot pepper sauce together in a bowl.","url":"https://recipe.bluelayer.org/recipe/45785/virgils-top-secret-pork-chop-marinade"},{"id":"45706","title":"Pineapple Pork Roast (Convection-Microwave)","ingredients":"pineapple, raw, all varieties<br>mustard, prepared, yellow<br>horseradish, prepared<br>soy sauce made from soy (tamari)<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine all ingredients except pork roast in small bowl.<br>Set aside.<br>Place roast on broiling trivet.<br>Roast 14 to 16 minutes PER POUND on High Mix setting or until internal temperature reaches 165F.<br>Cover roast with sauce during the last 20 minutes of cooking.<br>Cover and let stand 10 minutes before serving.<br>Extra sauce may be heated and served with the roast.","url":"https://recipe.bluelayer.org/recipe/45706/pineapple-pork-roast-convection-microwave"},{"id":"45674","title":"Pigs in a Blanket","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>lard<br>butter, without salt<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut sausage into 3 inch lengths and split into quarters.<br>Cut lard into dry ingredients.<br>Add milk until a small ball is formed.<br>Roll out to 1/4 in thick.<br>Cut into 3 inch squares<br>Roll up a piece of sausage in the pastry.<br>Place on cookie sheet and bake 425 for 15 to 20 min.","url":"https://recipe.bluelayer.org/recipe/45674/pigs-in-a-blanket"},{"id":"45626","title":"Asian Style Pork and Noodle Bowl","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree<br>broccoli, raw<br>carrots, raw<br>oil, canola<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salad dressing, italian dressing, commercial, regular<br>soy sauce made from soy (tamari)<br>spices, ginger, ground","directions":"Cook pasta according to directions on package.<br>2 to 3 minutes before pasta is done, add broccoli and carrots.<br>While pasta is cooking, heat oil in a large skillet.<br>When oil is hot but not smoking, add rest of ingredients; stir until heated through.<br>Drain pasta/vegetable mix; add to meat, mixing well.<br>Taste, if desired add up to 1/4 cup more of soy sauce, and serve.","url":"https://recipe.bluelayer.org/recipe/45626/asian-style-pork-and-noodle-bowl"},{"id":"45591","title":"Sweet Smoked Pork Ribs","ingredients":"salt, table<br>sugars, granulated<br>sugars, brown<br>spices, pepper, black<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>sauce, barbecue","directions":"Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub.<br>Rub the spice mixture into the baby back ribs on all sides.<br>Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.<br>Place the baby back ribs onto the wire racks of the smoker.<br>It is ok if the meat is touching, but to not stack.<br>Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C).<br>Smoke for 1 hour.<br>Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce.<br>Brush the ribs with the sauce every 30 to 45 minutes after the first hour.<br>Cook the ribs in the smoker until the meat is no longer pink and begins to \"shrink\" back from the bones, 3 to 4 hours.<br>Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.<br>Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes.<br>This will allow the juices to reabsorb into the meat and make the ribs moist.","url":"https://recipe.bluelayer.org/recipe/45591/sweet-smoked-pork-ribs"},{"id":"45583","title":"Spicy Rib Rub for Pork Roast","ingredients":"spices, paprika<br>salt, table<br>spices, oregano, dried<br>spices, garlic powder<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Combine all ingredients.<br>Rub on a 2 1/2 to 3 pound pork roast.<br>Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 1/2 hours or until internal temperature reaches 145 degrees.<br>Do not overcook.","url":"https://recipe.bluelayer.org/recipe/45583/spicy-rib-rub-for-pork-roast"},{"id":"45576","title":"Pomegranate Juice Marinade or Salad Dressing -","ingredients":"pomegranate juice, bottled<br>vinegar, red wine<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Add the pomegranate juice to a small nonstick saucepan and bring to a boil.<br>Keep it at a gentle boil and let the juice reduce down to around 1/3 cup.<br>Let the juice cool for about 30 minutes.<br>Add remaining marinade ingredients to the saucepan with the pomegranate juice and whisk until blended.<br>Add your meat and all of the marinade to a sealable gallon plastic bag.<br>Place bag in a bowl or dish and refrigerate for up to 24 hours, shaking the bag occasionally to make sure all surfaces of the meat are in contact with the marinade.<br>Remove meat from the marinade (discarding the leftover marinade) and grill or broil as desired.<br>Use it for chicken, beef, pork and fish or also as a salad dressing.<br>Nutritional Information Per 1 tablespoon marinade: 30 calories, 0.1 g protein, 5 g carbohydrate, 1.4 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0 g fiber, 1 mg sodium.<br>Calories from fat: 39%.<br>2006 Elaine Magee.","url":"https://recipe.bluelayer.org/recipe/45576/pomegranate-juice-marinade-or-salad-dressing"},{"id":"45559","title":"Kids' Favorite Chili","ingredients":"ground turkey, raw<br>onions, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>spices, chili powder","directions":"In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain.<br>Stir in the remaining ingredients.<br>Bring to a boil.<br>Reduce heat; cover and simmer for 15-20 minute or until heated through.","url":"https://recipe.bluelayer.org/recipe/45559/kids-favorite-chili"},{"id":"45530","title":"Italian Meatballs","ingredients":"pork sausage, link/patty, unprepared<br>beef, grass-fed, ground, raw<br>delallo, italian seasoned breadcrumbs,<br>onions, raw<br>spices, garlic powder<br>spices, oregano, dried<br>spices, basil, dried<br>parsley, fresh<br>water, bottled, generic","directions":"Pre-heat oven to 350.<br>In a large bowl mix together all ingredients excluding water.<br>Use water to make mixture the right consistence.<br>Roll small amount into equal sized balls.<br>Place on ungreased cookie sheet 1/2 inches apart.<br>Bake for 25-30 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/45530/italian-meatballs"},{"id":"21894","title":"One Two Three Sausage Balls","ingredients":"pork sausage, link/patty, unprepared<br>cheese, cheddar<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F (200 degrees C).<br>Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well.<br>Gradually add in as much of the additional baking mix as possible.<br>Roll into 1 to 1 1/2 inch balls.<br>Roll balls in any excess baking mix to coat.<br>Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/21894/one-two-three-sausage-balls"},{"id":"45509","title":"Turkey-Saffron Stock","ingredients":"water, bottled, generic<br>chicken, broilers or fryers, wing, meat and skin, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>spices, saffron","directions":"Combine first 3 ingredients in an 8-quart stockpot.<br>Bring to a boil over medium-high heat.<br>Reduce heat to low, and simmer 2 hours and 45 minutes, skimming off and discarding foam as needed.<br>Strain stock through a fine sieve into a large bowl; discard solids.<br>Combine 1 tablespoon water and saffron in a small bowl, stirring with a whisk.<br>Stir saffron mixture into stock.<br>Cool stock to room temperature; cover and refrigerate 5 hours or overnight.<br>Skim solidified fat from surface; discard fat.","url":"https://recipe.bluelayer.org/recipe/45509/turkey-saffron-stock"},{"id":"45479","title":"Crock-Style Beans","ingredients":"water, bottled, generic<br>beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>molasses<br>sugars, brown<br>mustard, prepared, yellow","directions":"In saucepan bring water and beans to boiling; reduce heat and simmer, covered, 1 1/2 hours.<br>Remove from heat and pour into bowl; cover and chill.<br>Drain beans; reserve 1 cup liquid.<br>Transfer beans and reserved liquid to crockery cooker.<br>Stir in pork, onion, molasses, brown sugar, and mustard.<br>Cover; cook on low heat setting for 12 to 14 hours.<br>Stir.<br>Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/45479/crock-style-beans"},{"id":"45391","title":"Spicy Peanut Sauce","ingredients":"yogurt, greek, plain, nonfat<br>wheat flour, white, all-purpose, unenriched<br>onions, raw<br>peppers, sweet, green, raw<br>soup, chicken broth or bouillon, dry<br>peanut butter, smooth style, without salt<br>spices, chili powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Combine yogurt and flour in a bowl; stir well, and set aside.<br>Coat a saucepan with cooking spray, and place over medium heat until hot.<br>Add onion and green pepper; cook, stirring constantly for 4 minutes.<br>Add yogurt mixture, broth and remaining ingredients; stir well.<br>Reduce heat and cook uncovered for 20 minutes.<br>Serve with warm chicken, pork or Chinese noodles.","url":"https://recipe.bluelayer.org/recipe/45391/spicy-peanut-sauce"},{"id":"45387","title":"Homemade Roast Pork (Cha Shu) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"3 tbsp.<br>light soy sauce 4 tbsp.<br>sugar 1 tbsp.<br>honey<br>Wash and wipe pork loin.<br>Slice in 1/3 inch thick.<br>Marinate for 1 hour.<br>Heat 3 Tbsp.<br>oil in wok, shallow fry pork loin on both sides, add seasoning.<br>Cover with a lid and bake for 10 min over low heat till the meat is cooked.<br>Turn over in-between the cooking time till slight dark on both side.<br>Brush in honey, slice and serve.<br>NOTE: The dish can be baked by an oven.","url":"https://recipe.bluelayer.org/recipe/45387/homemade-roast-pork-cha-shu-recipe"},{"id":"45370","title":"Pickled Kiebasa","ingredients":"pork sausage, link/patty, unprepared<br>vinegar, distilled<br>spices, pepper, red or cayenne","directions":"Take your sausage and cut into about 2 to 3 inch pieces.<br>Put 1 tablespoon of crushed red peppers and put into a clean quart jar.<br>Add your sausages.<br>Add vinegar.<br>Put a lid on and shake very well.<br>Put in refrigerator.<br>Shake every day for 7 days.<br>You may use hot smoked polish sausage or kielbasa.<br>Adjust hot peppers to your taste.","url":"https://recipe.bluelayer.org/recipe/45370/pickled-kiebasa"},{"id":"45364","title":"Easy Light Chili","ingredients":"pork sausage, link/patty, unprepared<br>tomatoes, red, ripe, raw, year round average<br>tomatoes, red, ripe, raw, year round average<br>tomatoes, red, ripe, raw, year round average<br>beans, kidney, all types, mature seeds, raw","directions":"Cook sausage throughly.<br>Add: all other ingredients.<br>Simmer for 10 min.","url":"https://recipe.bluelayer.org/recipe/45364/easy-light-chili"},{"id":"45360","title":"Appetizer Sausage Balls in Blankets","ingredients":"wheat flour, white, all-purpose, unenriched<br>spices, curry powder<br>spices, paprika<br>salt, table<br>cheese, cheddar<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt","directions":"Mix in a large bowl the flour, curry, paprika, salt and cheese.<br>With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.<br>With hands shape into a ball.<br>Cover and refrigerate.<br>Meanwhile, shape heaping teaspoon of sausage meat into small balls.<br>In a large skillet, over medium heat, fry until well browned.<br>Drain thoroughly on paper towels.<br>Divide dough into as many pieces as sausage balls.<br>Then shape dough evenly around balls.<br>Wrap and freeze.<br>At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden.<br>Serve with toothpicks as appetizers.","url":"https://recipe.bluelayer.org/recipe/45360/appetizer-sausage-balls-in-blankets"},{"id":"45351","title":"Ez-Est Stuffed Mushrooms -- My \"bestest\"!","ingredients":"mushrooms, white, raw<br>pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>butter, without salt","directions":"Wipe mushrooms with damp paper towel to clean.<br>Cut off dry end of stems, Slice off remaining stem, dice finely and put aside.<br>Put a few sausages in blender at a time and blend until chopped.<br>Mix chopped sausages, stems and cheese together then stuff into whole mushroom caps.<br>Place cap side down on cookie sheet, drizzle with melted butter, and bake at 350 dg.<br>for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/45351/ez-est-stuffed-mushrooms-my-bestest"},{"id":"45266","title":"On the Go Casserole","ingredients":"pork sausage, link/patty, unprepared<br>olives, ripe, canned (small-extra large)<br>olives, ripe, canned (small-extra large)<br>corn, sweet, white, raw<br>tomatoes, red, ripe, raw, year round average<br>mushrooms, white, raw<br>cheese, cheddar<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice.<br>Mix all together well.<br>Bake at 350 degrees F (175 degrees C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45266/on-the-go-casserole"},{"id":"45196","title":"Barbecued Beef Sandwiches on a Bun","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>salt, table<br>spices, paprika<br>spices, pepper, black<br>sugars, brown<br>mustard, prepared, yellow<br>sauce, worcestershire<br>catsup<br>lemon juice, raw<br>vinegar, distilled","directions":"Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart.<br>Shred it into bite-sized pieces.<br>Combine all remaining ingredients in a large pan and stir in the meat.<br>Cover and let simmer about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45196/barbecued-beef-sandwiches-on-a-bun"},{"id":"45169","title":"Bbq Sauce For Pork Recipe","ingredients":"soy sauce made from soy (tamari)<br>syrup, maple, canadian<br>mustard, prepared, yellow","directions":"Half a c. of soy sauce, half a c. of maple syrup and about a quarter of c. of Coleman's mustardmaybe with a little vinegar.<br>Apply to racks of pork ribs.<br>BBQ.<br>Enjoy...","url":"https://recipe.bluelayer.org/recipe/45169/bbq-sauce-for-pork-recipe"},{"id":"45163","title":"Spice-Rubbed Roast Pork","ingredients":"sugars, granulated<br>spices, chili powder<br>spices, paprika<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat oven to 375F Mix sugar and the spices and rub the mixture all over the pork.<br>Place the pork in a roasting pan.<br>Roast 50 minutes or until a thermometer registers 150F Remove from oven and let rest 15 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/45163/spice-rubbed-roast-pork"},{"id":"45115","title":"Pulled Pork with Fresh Cabbage and Plum Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>cabbage, raw<br>fresh red onions,<br>plums, raw<br>soy sauce made from soy (tamari)<br>spices, cumin seed<br>salt, table<br>spices, pepper, black","directions":"Add pork, broth, salt, pepper and cumin to a crock pot or stock pot.<br>Slow cook (on high for 2-3 hours) or simmer on the stovetop (medium-high heat for 1-1/2 to 2 hours).<br>Cook until meat separates easily with a fork and internal temperature of 160 degrees is reached.<br>Mix plum and soy sauce together.<br>Shred pork and spoon into a warmed tortilla.<br>Top with cabbage, onion and plum/soy sauce.","url":"https://recipe.bluelayer.org/recipe/45115/pulled-pork-with-fresh-cabbage-and-plum-sauce"},{"id":"45113","title":"Speedy Saucy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>sauce, barbecue","directions":"CUT ribs into 2-rib pieces.<br>Place rib pieces in large microwaveable bowl; add water.<br>Cover loosely with plastic wrap.<br>Microwave on HIGH 20 minute Drain off liquid and fat; discard.<br>HEAT grill to medium heat.<br>Brush ribs with barbecue sauce.<br>GRILL ribs 10 minute or until barbecue sauce sets thickly, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/45113/speedy-saucy-ribs"},{"id":"44984","title":"BBQ Baby Back Ribs - Pressure Cooker","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Place the metal rack in your cooker and add 1/2 cup of water (I used 1 cup as the manufacturer of my electric cooker recommends).<br>If your cooker is large enough you can bend the racks around in a circle.<br>Otherwise cut into sections and stand them upright in the cooker.<br>Lock the lid in place.<br>Bring to 15psi (high pressure in electric cooker) and cook for 12 minutes.<br>Remove from heat and use quick release method to depressurize.<br>When pressure drops, carefully open lid and use long tongs to remove ribs.<br>Cover with sauce by dipping in sauce in a shallow pan, or basting well as you broil or BBQ the ribs to complete.","url":"https://recipe.bluelayer.org/recipe/44984/bbq-baby-back-ribs-pressure-cooker"},{"id":"44917","title":"Breading Mix for Frying - Low-Carb (Atkins) Version","ingredients":"wheat flour, white, all-purpose, unenriched<br>wheat flour, white, all-purpose, unenriched<br>seeds, sesame seeds, whole, dried<br>cream, whipped, cream topping, pressurized<br>egg substitute, powder","directions":"***Note: This is enough to coat 6-8 chicken tenders.<br>In a bowl, mix Dipping Sauce ingredients.<br>Dry meat with paper towels.<br>Place meat to be breaded (chicken breasts, chicken strips, pork chops, etc.)<br>in the bowl and turn to coat well.<br>In plastic bag, add all dry ingredients.<br>Add half of meat to bag and shake to coat.<br>Repeat with other half of meat.<br>Fry in hot oil till browned on the outside and done on the inside.<br>Time will vary according to the meat/seafood being cooked.<br>Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/44917/breading-mix-for-frying-low-carb-atkins-version"},{"id":"44916","title":"Chinese Barbecued Pork (Ch'a Hsao Jou) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Tie roast with butchers twine into a 2-3 inch width roll.<br>Marinate for 4-5 hrs in sauce (see below).<br>Drain.<br>Roast on rack in warm oven (375 degrees F.) for 30 min.<br>Reduce to medium heat (350 degrees F.) and continue roasting for another 30 min, basting occasionally with marinade.<br>Let roast rest for 10-15 min prior to slicing.","url":"https://recipe.bluelayer.org/recipe/44916/chinese-barbecued-pork-cha-hsao-jou-recipe"},{"id":"44915","title":"Zesty BBQ Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salad dressing, italian dressing, commercial, regular<br>sugars, brown<br>spices, paprika<br>spices, chili powder<br>sauce, barbecue","directions":"Place ribs in 13x9-inch disposable aluminum pan.<br>Mix dressing, sugar and spices until blended; pour over ribs.<br>Cover with foil.<br>Refrigerate overnight to marinate.<br>Heat grill to medium heat.<br>Place ribs (in pan) on grill grate.<br>Grill 1-1/2 hours or until done.<br>Transfer ribs from pan to grill grate; discard pan and drippings.<br>Reduce heat to low.<br>Grill ribs 20 min., turning and brushing occasionally with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/44915/zesty-bbq-ribs"},{"id":"44906","title":"Boneless Country Ribs With Spicy Chili Rub (Dry)","ingredients":"salt, table<br>spices, cumin seed<br>spices, pepper, black<br>spices, chili powder<br>spices, paprika","directions":"Mix the dry spices together in a small bowl.<br>This shold equal about 1/2 Cup of rub.<br>Mix dry ingredients well.<br>Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating.<br>You can rub the spices in with your fingers.<br>Be SURE to wash your hands before and after handling the meat.<br>Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked.<br>Cut into the meat to check doneness.<br>**I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **.<br>*** Can use bone in easily as well.","url":"https://recipe.bluelayer.org/recipe/44906/boneless-country-ribs-with-spicy-chili-rub-dry"},{"id":"44823","title":"Cretons: Breakfast Pork Spread","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, cloves, ground<br>spices, cinnamon, ground<br>spices, ginger, ground<br>spices, nutmeg, ground<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>bread crumbs, dry, grated, plain","directions":"In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.<br>Add the onions and garlic, and cook for 1 minute.<br>Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.<br>Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.<br>Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.<br>Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.<br>Remove from the heat and adjust the seasoning, to taste.<br>Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.<br>Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.<br>Serve with thinly sliced French bread or toasted French bread croutons.","url":"https://recipe.bluelayer.org/recipe/44823/cretons-breakfast-pork-spread"},{"id":"44772","title":"Easy Sweet and Sour Sauce for Chicken or Pork","ingredients":"rice vinegar,<br>sugars, brown<br>catsup<br>soy sauce made from soy (tamari)<br>cornstarch<br>water, bottled, generic","directions":"Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot.<br>Mix together the cornstarch and water, add to the other ingredients and stir to thicken.<br>For a thicker sauce, increase the cornstarch to 5 teaspoons.","url":"https://recipe.bluelayer.org/recipe/44772/easy-sweet-and-sour-sauce-for-chicken-or-pork"},{"id":"44747","title":"Baked Beans For Two Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>onions, raw<br>sugars, brown<br>honey<br>mustard, prepared, yellow<br>sauce, worcestershire<br>horseradish, prepared","directions":"Combine all ingredients in an ungreased 1-quart.<br>baking dish.<br>Bake, uncovered, at 350 degrees for 30-40 min.<br>Yield: 2 servings.","url":"https://recipe.bluelayer.org/recipe/44747/baked-beans-for-two-recipe"},{"id":"44660","title":"Sweet & Savory Tailgating Rub","ingredients":"sugars, brown<br>spices, paprika<br>spices, pepper, black<br>spices, chili powder<br>salt, table<br>spices, onion powder<br>spices, garlic powder","directions":"In a medium bowl, mix together all ingredients.<br>Rub onto chicken, pork or beef; allow to rest 5 minutes before grilling.<br>OR wrap in foil and refrigerate overnight and grill the next day.<br>Yeilds enough rub to cover 2-3 lbs of meat.<br>Store unused rub in an airtight container.","url":"https://recipe.bluelayer.org/recipe/44660/sweet-savory-tailgating-rub"},{"id":"44656","title":"Breaded Pork Cutlet With Country Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>bread crumbs, dry, grated, plain<br>oil, olive, salad or cooking<br>margarine, regular, 80% fat, composite, stick, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place cutlets between sheets of plastic wrap and pound thin.<br>Place in pan; cover with buttermilk and marinate 1 hour.<br>Combine flour, garlic salt, pepper, and salt in a bowl.<br>Dredge cutlets in flour; dip in buttermilk.<br>Place in a bowl of Japanese Bread crumbs and coat well.<br>Heat oil in skillet to 300 degrees Fahrenheit.<br>Place each cutlet in pan and fry 4 minutes each side, or until a light brown.<br>Take cutlets out of skillet and pat dry with paper towels.<br>Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.<br>For the Country Gravy:.<br>Melt margarine in a pot and add flour to make a roux.<br>Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.<br>Set aside for 5 minutes.<br>Scald milk and slowly add roux until sauce thickens.<br>Season with salt and black pepper.<br>To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.","url":"https://recipe.bluelayer.org/recipe/44656/breaded-pork-cutlet-with-country-gravy"},{"id":"44641","title":"Boneless Pork Roll Cajun Pork Roast Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, nutmeg, ground","directions":"Combine all seasoning and rub well over all surface of roast.<br>Place in shallow pan and roast in 350 degree oven for well done approximately 1 hour to 1 1/2 hrs or possibly till internal temperature 156-160 degrees.<br>Remove from oven.<br>Cold 10 min before cutting.<br>Serves 6.<br>Calories 178.<br>Fat approximately 7 gm.<br>Cholesterol 66 mg.<br>Suggested sides: Salad corn and garlic bread, applesauce if you like.","url":"https://recipe.bluelayer.org/recipe/44641/boneless-pork-roll-cajun-pork-roast-recipe"},{"id":"44563","title":"Baked Pepperoni Dip","ingredients":"cheese, parmesan, hard<br>soup, cream of chicken, canned, condensed<br>pepperoni, beef and pork, sliced","directions":"Soften cream cheese to room temperature.<br>Preheat oven to 350.<br>Dice or halve pepperoni and set aside.<br>(Will not have the same great taste if using turkey pepperoni.<br>).<br>Pour soup into a bowl, add cream cheese &amp; pepperoni and stir well.<br>Pour mixture into an oven safe dish and bake for 30 minutes or until hot and bubbly.<br>Serve with taco chips, corn chips or assorted crackers.<br>Note: I listed 20 servings or 1/4 cup per person.<br>I doubt that 1/4 cup will satisfy most people!","url":"https://recipe.bluelayer.org/recipe/44563/baked-pepperoni-dip"},{"id":"44549","title":"Quick Honey Mustard Pork Stir-Fry","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>honey<br>oil, olive, salad or cooking","directions":"Slice pork thinly.<br>Mix together the honey &amp; mustard.<br>Marinate the pork in honey mustard mixture for at least 15-20 minutes.<br>Heat oil in nonstick wok or pan.<br>Add meat &amp; stirfry with high heat until cooked, stirring &amp; tossing all the time (5-10 minutes).<br>Serve with stir fried veggies &amp; rice or potatoes &amp; salad.","url":"https://recipe.bluelayer.org/recipe/44549/quick-honey-mustard-pork-stir-fry"},{"id":"44458","title":"Tortellini With Edamame","ingredients":"cheese, parmesan, hard<br>edamame, frozen, prepared<br>spices, pepper, red or cayenne<br>pork sausage, link/patty, unprepared<br>salad dressing, italian dressing, commercial, regular","directions":"Set 6 quarts of salted water to boil in a large pot.<br>Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.<br>Stir-fry red pepper and sausage together until heated through -- about 5 minutes.<br>Add tortellini to boiling water and cook for 5 minutes.<br>Add edamame to water and boil for another 2 minutes.<br>Drain tortellini and edamame well.<br>Toss everything together with the Italian dressing and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/44458/tortellini-with-edamame"},{"id":"44450","title":"Pork Piccata","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>cornstarch<br>soup, chicken broth or bouillon, dry<br>lemon juice, raw<br>parsley, fresh<br>salt, table","directions":"Dredge pork in flour.<br>Heat oil in a large nonstick skillet.<br>Add pork and cook until browned on both sides.<br>Remove.<br>Stir together the cornstarch, chicken broth, lemon juice, and parsley.<br>Simmer 1 minute.<br>Spoon over pork.","url":"https://recipe.bluelayer.org/recipe/44450/pork-piccata"},{"id":"44423","title":"Three Seeds ( Bread Machine)","ingredients":"water, bottled, generic<br>wheat flours, bread, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>sugars, granulated<br>salt, table<br>butter, without salt<br>dill weed, fresh<br>celery, raw<br>spices, caraway seed<br>leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.<br>Makes 1 1/2 pound loaf.<br>Success Hints: Stack seeds on top of other dry ingredients, away from water.<br>This bread makes flavorful stuffing for poultry or pork.<br>Thinly sliced, toasted points make a welcome Sunday Brunch accompaniment to Bloody Marys.<br>This recipe can be made using the regular, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/44423/three-seeds-bread-machine"},{"id":"44409","title":"Maple-Cured Bacon","ingredients":"salt, table<br>sugars, granulated<br>salt, table<br>syrup, maple, canadian<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup.<br>Put the pork belly in a large resealable plastic bag.<br>Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely.<br>Put the bag in a rimmed container just in case it leaks.<br>Refrigerate for 8 days, turning the bag over every other day.<br>After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.<br>Put a wire cooling rack over a baking sheet and lay the pork belly on top.<br>If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours.<br>This is important; the meat will not take smoke until the surface is dry.<br>Then fire up your smoker to 200F and smoke the belly for 3 hours using your favorite wood.<br>The internal temperature of the meat should reach 150F.<br>Alternatively, to roast the belly, preheat the oven to 200F.<br>Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150F, about 3 hours.<br>Allow the bacon to cool to room temperature.<br>Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.<br>Pink Salt<br>Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing.<br>The cotton candycolored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge.<br>It is available in gourmet markets or on the Internet.<br>Pork Belly<br>Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon.<br>The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon.<br>I have to say, the succulent and crackling fat is what makes it taste so damn delicious!<br>A good butcher should be able to help you out when buying pork belly, and its typically an inexpensive cut.<br>Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork.<br>You can often find pork belly in Asian markets.","url":"https://recipe.bluelayer.org/recipe/44409/maple-cured-bacon"},{"id":"44329","title":"Sausage and Corn Chili","ingredients":"pork sausage, link/patty, unprepared<br>beans, kidney, all types, mature seeds, raw<br>corn, sweet, white, raw<br>tomato sauce, canned, no salt added<br>water, bottled, generic<br>spices, chili powder","directions":"Cook sausage.<br>Add in remaining ingredients and simmer until hot.","url":"https://recipe.bluelayer.org/recipe/44329/sausage-and-corn-chili"},{"id":"44326","title":"Wienerschnitzel Chili (As Close As You Will Find)","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>tomatoes, red, ripe, raw, year round average<br>vinegar, distilled<br>spices, chili powder<br>salt, table<br>onions, raw<br>sugars, granulated<br>spices, garlic powder<br>spices, pepper, black<br>spices, cumin seed","directions":"Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled.<br>(I utilize a potato masher for this.<br>When you think it is done, mash some more.<br>).<br>When the meat is completely browned cover saucepan and turn heat to low.<br>After ten minutes, remove the ground meat from the heat and drain.<br>While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch.<br>(I typically also add all dry ingredients to a separate bowl at this time.<br>).<br>Whisk thoroughly as it's added until it's dissolved into the water.<br>Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.<br>Place the pan over medium heat and bring to a boil.<br>Stir occasionally, it will burn if you walk away.<br>When chili begins to boil, reduce heat and simmer for 1 hour.<br>Once again stirring occasionally.<br>Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it.<br>Enjoy!<br>I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it.<br>There is meat it is just crushed real small.<br>I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel.<br>Please try it and comment back here on your results.","url":"https://recipe.bluelayer.org/recipe/44326/wienerschnitzel-chili-as-close-as-you-will-find"},{"id":"44321","title":"Cafe Rio Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, salsa, ready-to-serve<br>sugars, brown","directions":"Roast in crock pot for 5-6 hours.<br>Shred meat.<br>Cook one more hour.<br>Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).","url":"https://recipe.bluelayer.org/recipe/44321/cafe-rio-pork"},{"id":"44318","title":"Memphis bbg co dry rub","ingredients":"sugars, granulated<br>salt, table<br>spices, paprika<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>mustard, prepared, yellow<br>sauce, barbecue<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"day before, mix rub.<br>for ribs remove membrane sprinkle 1 tablespoon rub then 1 tablespoon yellow mustard use mustard to help evenly distribute the seasoning, repeat for other side cover and refrigerate overnight.<br>smoke at 200F for 2 hrs curved side down, raise temp to 250, for about 2 1/2 hrs.<br>check temp, remove from smoker, for dry sprinkle 1 tbls rub.<br>for wet glaze with BBQ sauce","url":"https://recipe.bluelayer.org/recipe/44318/memphis-bbg-co-dry-rub"},{"id":"44171","title":"Dry Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>spices, garlic powder<br>salt, table","directions":"Put ribs into large roasting pan.<br>Cover.<br>Bake in 300F oven for 45 minutes.<br>Discard juices.<br>Combine seasonings in small bowl and sprinkle about 1 tbsp over ribs.<br>Stir well, cover and bake 250F oven for 1 hour.<br>Sprinkle with remaining spice mixture, stir and bake uncovered 45 to 50 minutes, stirring once or twice til golden brown and slightly dry.<br>Well we finally got around to trying this recipe which I posted in response to a recipe request and I agree with the 3 star rating - I found it too salty, my husband liked it but overall I was not blown away.<br>But still try if for yourself - we all have different tastes.<br>Plus our ribs weren't very meaty.","url":"https://recipe.bluelayer.org/recipe/44171/dry-baby-back-ribs"},{"id":"44168","title":"Roast Pork in Horseradish Crust","ingredients":"delallo, italian seasoned breadcrumbs,<br>oil, olive, salad or cooking<br>horseradish, prepared<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>salad dressing, mayonnaise, regular","directions":"Preheat oven to 475F.<br>Cook bread crumbs in 1 Tbsp oil with salt and pepper to taste over moderate heat, stirring until golden brown.<br>Transfer to bowl and toss well with horseradish.<br>Pat pork dry and season with salt and pepper.<br>Brown pork in remaining oil, about 5 minutes or until well browned.<br>Transfer to a baking pan.<br>Mix mustard and mayonnaise.<br>Coat top and sides evenly with mixture and press bread crumb mixture evenly onto meat.<br>Place roast in the middle of oven.<br>Roast until a meat thermometer inserted in center registers 145F degrees, 25 to 30 minutes.<br>Let rest and cut into 1/4 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/44168/roast-pork-in-horseradish-crust"},{"id":"44151","title":"Sweet and Sour Pork Tenderloin","ingredients":"water, bottled, generic<br>sugars, brown<br>cornstarch<br>catsup<br>vinegar, distilled<br>mustard, prepared, yellow<br>soy sauce made from soy (tamari)<br>sauce, barbecue<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat the oven to 400 F. Mix the first 3 ingredients in a baking dish (one that is big enough to hold the tenderloin) until dissolved.<br>Then add the rest of the ingredients except for the pork tenderloin.<br>Mix well.<br>Add the pork tenderloin.<br>Cover the dish with a sheet of foil.<br>Bake for 1.5 hours.<br>Take out the tenderloin, and place it on a cutting board.<br>Thinly slice the tenderloin and place it back in the sauce.<br>Serve the tenderloin with the sauce over top.","url":"https://recipe.bluelayer.org/recipe/44151/sweet-and-sour-pork-tenderloin"},{"id":"44091","title":"Pepperoni Dip","ingredients":"cheese, parmesan, hard<br>cream, sour, cultured<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pepperoni, beef and pork, sliced<br>peppers, sweet, green, raw<br>onions, raw<br>cheese, parmesan, hard","directions":"mix together in pie pan.<br>bake uncovered 425 for 15 minute.<br>serve with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/44091/pepperoni-dip"},{"id":"44076","title":"American Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless","directions":"Preheat oven to 325(f).<br>Wrap tenderloin in bacon, securing with toothpicks if necessary.<br>Broil medium to well done.<br>Cut into scallops approximately the width of the bacon strips and serve.","url":"https://recipe.bluelayer.org/recipe/44076/american-pork-tenderloin"},{"id":"44072","title":"Homemade Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, fennel seed<br>sugars, granulated<br>spices, pepper, red or cayenne<br>spices, caraway seed<br>spices, coriander seed<br>soup, beef broth or bouillon canned, ready-to-serve","directions":"In a stand mixer, combine all ingredients.<br>Mix well, until the mixture is very sticky, approximately 3 minutes.<br>Seal in plastic wrap and refrigerate for 24 hours to allow the flavor to blend.<br>Using a sausage stuffer, fill casings of desired size.<br>Tie off into 8 inch links.<br>Put in freezer bags and seal.<br>Freeze for up to 6 months.<br>NOTE : If you do not have a stuffer you can make them into patties.","url":"https://recipe.bluelayer.org/recipe/44072/homemade-italian-sausage"},{"id":"44043","title":"Grilled BBQ Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table<br>sauce, barbecue","directions":"Rub pork tenderloin with dry ingredients and wrap in foil<br>Then place on grill on medium indirect heat and cook for 35 min<br>Take out of foil rub on bbq sauce then put over fire for 10 min then enjoy","url":"https://recipe.bluelayer.org/recipe/44043/grilled-bbq-pork-tenderloin"},{"id":"43966","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>mustard, prepared, yellow<br>spices, paprika<br>onions, raw<br>sugars, granulated","directions":"In a bowl combine the beans with 4 cups cold water, let them soak overnight, and drain them, reserving any remaining liquid.<br>Transfer the beans to a small heavy kettle, add fresh water to cover (about 31/2 cups), and simmer the beans, covered, for 1 hour.<br>Drain the beans in a colander, reserving the cooking water and combining it with the reserved soaking liquid, and reserve the liquid.<br>To the kettle add a 1/4 pound piece of the pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.<br>In a small bowl stir together the molasses, sugar,1/2 cup of the reserved bean water, the mustard, the paprika, and the onion, pour the mixture over the beans , lifting the beans with a spoon to allow the seasoning to concentrate to the bottom of the kettle.<br>Bake the beans, covered, in the middle of a preheated 300 degree oven, adding some of the reserved bean water at hourly intervals to keep the mixture covered and lifting the beans to allow the liquid to penetrate to the bottom of the kettle, for 6 hours.<br>(The surface of the liquid in the pot should just cover the beans.)<br>Remove the lid for the last hour of cooking.","url":"https://recipe.bluelayer.org/recipe/43966/boston-baked-beans"},{"id":"43962","title":"Braunburgers Recipe","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>onions, raw","directions":"* Braunschweiger Sausage is also known as liver sausage.<br>Because ofMix all the ingredients together.<br>Shape mix into 5 patties, each about 3/4-inch thick.<br>Broil or possibly grill the patties 4-inches from the heat, turning once, till the desired doneness is reached, about 10 to 15 min.","url":"https://recipe.bluelayer.org/recipe/43962/braunburgers-recipe"},{"id":"43948","title":"Quick Pork With Mild Spices","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, cumin seed<br>soup, chicken broth or bouillon, dry<br>peas, green, frozen, unprepared<br>yogurt, greek, plain, nonfat<br>spices, coriander seed","directions":"Heat 1 tbs of the oil in a wok or large frying pan until very hot.<br>Add the pork and stir fry for 3-4 mins until it starts to brown.<br>Remove from the pan, set aside and wipe the pan out with piece of kitchen paper.<br>Pour the remaining oil into the pan and tip in the spices.<br>Cook over a medium heat for 1 min to release their aromas.<br>Pour in the chicken broth and cook for 3-4 mins over a high heat until reduced by half.<br>Throw in the peas.<br>Take the pan off the heat and stir in the yogurt.<br>Season if you like.Add the pork and warm through, then scatter over the cilantro.<br>Serve with rice, potatoes or pasta.","url":"https://recipe.bluelayer.org/recipe/43948/quick-pork-with-mild-spices"},{"id":"43875","title":"Zippy Braunschweiger Spread","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>pickle relish, sweet<br>horseradish, prepared<br>salad dressing, mayonnaise, regular<br>sauce, worcestershire","directions":"Mix all ingredients and form a ball or log.<br>chill for at least an hour before serving with assorted crackers.<br>Store in refrigerator.<br>Improves over time.","url":"https://recipe.bluelayer.org/recipe/43875/zippy-braunschweiger-spread"},{"id":"43870","title":"Bbq Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>spices, ginger, ground<br>tomato sauce, canned, no salt added<br>orange juice, raw<br>onions, raw<br>spices, garlic powder<br>sauce, worcestershire","directions":"Boil ribs for 30 minutes and drain.<br>Leave ribs in the rack.<br>Combine sugar, mustard, salt, pepper, ginger sauce, orange juice, oinion, garlic, and Worcestshire in a bowl.<br>Let stand for 15 minutes, then pour over ribs.<br>Marinate in fridge for at least 2 hours.<br>Grill ribs for 10-20 minutes.<br>Turning and basting with sauce, until sauce on ribs carmelizes!","url":"https://recipe.bluelayer.org/recipe/43870/bbq-spareribs"},{"id":"43820","title":"Company Hash Browns #5FIX","ingredients":"denny's, hash browns<br>cheese, cheddar<br>pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>a cajun life, all purpose cajun seasoning,","directions":"Brown the sauage and drain.<br>Mix allingredients together, except for the reserved cheese).<br>Pour all into a 9 x 9 baking dish and cook @ 350 for 45 mins or until nice and bubbly.<br>This can be made the night before and refrigerated, covered, then let come to room temp and bake.","url":"https://recipe.bluelayer.org/recipe/43820/company-hash-browns-5fix"},{"id":"43751","title":"Slow Smoked Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>sugars, brown<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, parsley, dried<br>terra dolce, organic chipotle dried chile peppers,<br>spices, pepper, black<br>spices, chili powder<br>spices, cumin seed<br>salt, table","directions":"Prepare ribs:.<br>Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back.<br>You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.<br>To remove the membrane, lay the ribs on a flat surface meat side down.<br>Take a sharp knife and begin peeling the membrane from one corner near the bone.<br>Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling.<br>Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.<br>Mustard Rub:.<br>Mix rub mixture together.<br>Then rub the mustard rub mixture over the entire surface of the ribs.<br>Once the pork ribs are seasoned and the smoker is ready then you are set to go.<br>Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.<br>Place the ribs in the smoker and let it go.<br>You want the good smoking temperature in the area about 200 degrees.<br>You can go lower if you plan on doing a long smoke, but I don't go higher.<br>After smoking for 2 hours.<br>Then wrap the ribs in heavy duty foil and keep going for 2 more hours.<br>Creating fall off the bone ribs!<br>Then unwrap for one hour.<br>To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.<br>If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce.<br>Apply the sauce when the foil comes off, but for crispy ribs apply after crisping.<br>If you want extra smoke go ahead and add more wood when unwrapping the ribs.<br>Let ribs sit for 10 minutes before cutting into servings.","url":"https://recipe.bluelayer.org/recipe/43751/slow-smoked-pork-ribs"},{"id":"43663","title":"Glazed Pork Tenderloin With Spicy Mustard Dipping Sauce","ingredients":"sauce, teriyaki, ready-to-serve<br>spices, anise seed<br>spices, pepper, black<br>spices, cloves, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>vinegar, distilled<br>water, bottled, generic<br>honey<br>soy sauce made from soy (tamari)","directions":"Combine teriyaki, anise, pepper, and cloves.<br>Brush both sides of each tenderloin with glaze mixture.<br>Place in roasting pan.<br>Bake at 425 degree F for 20-25 , brushing every 10 minutes with remaining glaze mixture.<br>Remove and let stand 10 minutes.<br>Thinly slice and serve with dipping sauce.<br>Mustard Dipping Sauce: Blend mustard, honey, vinegar and water into a smooth paste.<br>Cover and set 10 minutes.<br>Thin with soy sauce to desired consistency.","url":"https://recipe.bluelayer.org/recipe/43663/glazed-pork-tenderloin-with-spicy-mustard-dipping-sauce"},{"id":"43634","title":"Comforting Cabbage and Sausage Casserole","ingredients":"pork sausage, link/patty, unprepared<br>cabbage, raw<br>cheese, cheddar<br>cream, sour, cultured<br>salt, table<br>spices, pepper, black","directions":"Remove casing from sausage and brown in skillet.<br>Drain fat.<br>Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp.<br>Drain any extra liquid.<br>Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.<br>Bake, uncovered, at 375 F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/43634/comforting-cabbage-and-sausage-casserole"},{"id":"43611","title":"Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>beef, grass-fed, ground, raw<br>orange juice, raw<br>sauce, salsa, ready-to-serve","directions":"Preheat oven for 450 degrees.<br>In a large oven proof saucepan combine the cubed pork, stock, orange juice and salsa.<br>This mixture should totally cover the pork; if not, add a little water until the pork is submerged.<br>Bring to a boil.<br>Once boiling, reduce heat to medium low and simmer with the lid on for 3.5 hours, at which point the pork should be falling apart to the touch.<br>Drain the liquid from the pork.<br>Using a fork, gently pull apart the meat in the bottom of the oven proof saucepan.<br>Place the pan into the oven for 20 minutes for the pork to caramelize.<br>Carefully remove the pan from the oven.<br>Sprinkle with a pinch of kosher salt.<br>Serve the carnitas with corn or flour tortillas, any kind of salsa and of course guacamole!","url":"https://recipe.bluelayer.org/recipe/43611/carnitas"},{"id":"43573","title":"Maple Apple Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>syrup, maple, canadian<br>apples, raw, with skin<br>soy sauce made from soy (tamari)<br>chives, raw<br>mustard, prepared, yellow","directions":"Heat oven to 450 F degrees.<br>Place ribs, meaty side down, on large shallow pan and cover tightly with foil.<br>Bake for 30 minutes.<br>Meanwhile, combine syrup, jelly, soy sauce, chives, and dry mustard in a small saucepan and cook over low heat about 10 minutes until hot, stirring occasionally.<br>Remove sauce from heat.<br>Reduce oven temp to 350 F degrees and remove ribs from oven.<br>Drain liquid from ribs, turn them meaty side up, and brush syrup mixture onto them.<br>Continue baking uncovered for about 30 minutes.<br>Brush the ribs with more syrup mixture, and bake an additional 15 to 20 minutes until ribs are tender and glaze is set.","url":"https://recipe.bluelayer.org/recipe/43573/maple-apple-ribs"},{"id":"43536","title":"Mustard Rub for Pork","ingredients":"mustard, prepared, yellow<br>spices, fennel seed<br>spices, coriander seed<br>spices, cumin seed<br>corn, sweet, white, raw<br>spices, thyme, dried<br>mustard, prepared, yellow<br>spices, ginger, ground<br>salt, table<br>sugars, granulated","directions":"Place the first 5 ingrediants in a dry skillant.<br>Place over medium heat, moving the skillet to keep seeds from burning, until aromatic, about 2 minutes.<br>Mustard Seeds will begin to pop.<br>Transfer seeds to a spice grinder, cool slightly, and pulse until finely chopped but NOT powdery.<br>Transfer to a small bowl and stir in rest of the ingrediants.","url":"https://recipe.bluelayer.org/recipe/43536/mustard-rub-for-pork"},{"id":"43534","title":"Merrie Crown Roast of Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Heat oven to 325F (160C).<br>Season meat with salt and pepper.<br>Place roast in large roasting pan, rib bones up.<br>Cover rib bones with foil to prevent excess browning.<br>Insert meat thermometer so bulb reasher center of roast, not touching fat or bone.<br>Roast at 325F (160C).<br>for 2 hours.<br>Fill center of roast with stuffing; continue roasting 1 1/2 to 2 hrs.<br>longer until meat is well done and thermometer register 170 degrees to 180 degrees F.<br>Remove foil from rib tips.<br>Place roast on serving plate or carving board.","url":"https://recipe.bluelayer.org/recipe/43534/merrie-crown-roast-of-pork"},{"id":"43526","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage in large skillet.<br>Drain all but a small amount of grease.<br>Add butter to pan, turn heat on low until it's melted.<br>Add flour, salt and pepper, stirring until it's smooth.<br>Add milk.<br>Cook on medium, stirring constantly until boil.<br>Boil 1 minute.<br>Let cool and refrigerate overnight.<br>Heat up and pile on top of the biscuits !","url":"https://recipe.bluelayer.org/recipe/43526/sausage-gravy"},{"id":"43516","title":"Dave's Spicy Noodle Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>soup, chicken broth or bouillon, dry<br>cherries, sweet, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soy sauce made from soy (tamari)<br>roland, seasoned rice wine vinegar,<br>spices, coriander seed<br>mushrooms, shiitake, raw<br>spices, pepper, black<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below.<br>Also a great base for Wonton Soup, just make wontons you like and use the stock.<br>Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on.<br>(Use a thermometer on the chicken, it should be about 160 degrees when done).<br>If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.<br>Once chicken is done, cut into pieces and remove skin and bones.<br>(You may prefer to just use a few skin on chicken breasts with no bones to make this easy.<br>).<br>In a pot, saute the garlic in the oil.<br>Just heat through, don't brown it or burn.<br>About 1 minute.<br>Slice the Mushrooms before adding to stock in the next step.<br>Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.<br>Simmer for about 10 minutes.<br>Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve.<br>Note, use FRESH noodles, not dry.<br>If you use dry, as many folks have commented, it will overwhelm the soup.<br>I have adjusted the recipe to reflect this fact.<br>I always use fresh.","url":"https://recipe.bluelayer.org/recipe/43516/daves-spicy-noodle-soup"},{"id":"43505","title":"Sausage & Beans With Rice","ingredients":"onions, raw<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>beans, kidney, all types, mature seeds, raw<br>beans, snap, green, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, vegetable broth, ready to serve<br>sugars, brown<br>catsup<br>syrups, corn, light<br>mustard, prepared, yellow","directions":"In a large skillet, saute the onion, green or red pepper and garlic in oil onion is crisp tender.<br>Stir in the remaining ingredients.<br>Pour into a greased 13x9 baking pan.<br>Cover and bake at 350 for 15 minutes.<br>Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.","url":"https://recipe.bluelayer.org/recipe/43505/sausage-beans-with-rice"},{"id":"43494","title":"Jambalaya","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>peppers, sweet, green, raw<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>pork sausage, link/patty, unprepared<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, chicken broth or bouillon, dry<br>spices, garlic powder<br>salt, table<br>spices, pepper, red or cayenne","directions":"In a large pot, cook chicken in oil over medium heat until brown, and cooked through.<br>Remove chicken from pot preserving remaining oil.<br>Add onions, bell pepper, parsley, and scallions to oil and saute until the onions are transparent (about 5-10 minutes).<br>Add sausage, rice, broth, garlic, chicken, salt, and pepper.<br>Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).<br>Reduce heat to low, cover, and let simmer until rice is done.<br>Do not lift lid for at least 1 hour.<br>Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/43494/jambalaya"},{"id":"43490","title":"Hoisin Country-Style Spare-Ribs","ingredients":"vinegar, cider<br>sauce, hoisin, ready-to-serve<br>sugars, brown<br>oil, olive, salad or cooking<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat oven to 350 degrees F.<br>Mix vinegar, brown sugar &amp; hoisin sauce together thoroughly.<br>(Set aside).<br>In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides.<br>(About a minute per side).<br>Remove from stove.<br>Place a sheet of baking parchment paper in the bottom of a roasting pan.<br>Place the ribs on top and coat 1/2 of the \"vinegar, brown sugar &amp; hoisin sauce\" mixture evenly on each rib.<br>Bake ribs for 45 minutes.<br>Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/43490/hoisin-country-style-spare-ribs"},{"id":"43445","title":"RBs NuWave Pro Plus Boneless Country Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, paprika<br>sugars, granulated<br>spices, onion powder","directions":"Mix spices and sugar together to make a dry rub.<br>Rub into ribs on both sides.<br>Place ribs in a Zip Lock bag and refrigerate for 8 hours or over night.<br>Line bottom pan of oven with Aluminium foil.<br>Line rack with aluminium foil and cut drain slots with a sharp knife.<br>Place ribs on 1 inch rack and cook on high for 18 minutes.<br>Turn ribs over and cook 18 minutes more, or until internal temperature is 160 Deg.<br>Serve with your favorite warmed BBQ Sauce.","url":"https://recipe.bluelayer.org/recipe/43445/rbs-nuwave-pro-plus-boneless-country-style-ribs"},{"id":"43438","title":"Asian Rub Recipe","ingredients":"seeds, sesame seeds, whole, dried<br>spices, turmeric, ground<br>spices, coriander seed<br>salt, table<br>onions, raw<br>spices, cumin seed<br>spices, cinnamon, ground","directions":"Combine all ingredients.<br>Goes well with beef, white chicken meat, halibut and any other hard, white fish, pork and scallops.<br>Yield: 1/4 c.","url":"https://recipe.bluelayer.org/recipe/43438/asian-rub-recipe"},{"id":"43411","title":"Homemade Cajun Tasso","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>spices, cinnamon, ground<br>spices, pepper, black<br>sugars, brown","directions":"Mix the seasoning together well.<br>Rub the seasoning into pork pieces.<br>Cover and refrigerate overnight.<br>Soak an hour's worth of pecan shells in water in the morning.<br>(about 2 handfuls)<br>Smoke the tasso with charcoal and pecan shells a total of about 2 hours.<br>There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky.<br>When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.<br>Only apply about 1 hour of pecan shell smoke to the tasso.<br>Let the charcoal finish cooking it.","url":"https://recipe.bluelayer.org/recipe/43411/homemade-cajun-tasso"},{"id":"43389","title":"Pork Loin Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>plums, raw<br>orange juice, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>spices, onion powder<br>spices, garlic powder","directions":"Preheat oven to 350 degrees F. Line roasting pan with foil.<br>Cook roast until temperature on meat thermometer reaches 170 degrees F (30 minutes per pound.<br>Combine sauce ingredients in a small saucepan and simmer for 5 minutes.<br>After roast reaches 170 degrees F, brush frequently with sauce while continuing to roast for a further 30 minutes.<br>Pass remaining sauce with roast.","url":"https://recipe.bluelayer.org/recipe/43389/pork-loin-roast"},{"id":"43356","title":"Sausage Potato Biscuit Topper","ingredients":"butter, without salt<br>mushrooms, white, raw<br>pork sausage, link/patty, unprepared<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>potatoes, raw, skin<br>cream, sour, cultured<br>peas, green, frozen, unprepared","directions":"Heat butter in lg skillet; saute mushrooms for 1 minute.<br>Add sausage and onions and cook and stir until sausage is done.<br>Stir in flour; cook 1 minute.<br>Slowly stir in milk; cook and stir until blended well.<br>Add potatoes; heat until bubbly.<br>Remove from heat and stir in sour cream.<br>Serve over biscuits (I use Pillsbury Grands).","url":"https://recipe.bluelayer.org/recipe/43356/sausage-potato-biscuit-topper"},{"id":"43288","title":"Slow & Easy BBQ Ribs","ingredients":"spices, chili powder<br>spices, garlic powder<br>spices, paprika<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>water, bottled, generic","directions":"Mix seasonings until blended; rub onto both sides of ribs.<br>Place half the ribs in single layer on large sheet of heavy-duty foil; wrap tightly.<br>Repeat with remaining ribs on separate sheet of foil.<br>Refrigerate 4 hours.<br>Heat oven to 325F.<br>Unwrap ribs.<br>Reserve 1/2 cup barbecue sauce; brush ribs with remaining sauce.<br>Bring up foil sides; double fold top and one end of each packet to seal.<br>Add 1/4 cup water to each packet through open end.<br>Double-fold remaining ends, leaving room for heat circulation inside.<br>Place in single layer on baking sheet.<br>Bake 2 hours or until ribs are done.<br>Remove ribs from foil; discard foil.<br>Heat grill to medium-high heat.<br>Add ribs to grill; brush evenly with half the reserved barbecue sauce.<br>Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/43288/slow-easy-bbq-ribs"},{"id":"43208","title":"Hot Brats","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>alcoholic beverage, beer, regular, all<br>sugars, brown<br>vinegar, distilled<br>mustard, prepared, yellow<br>horseradish, prepared","directions":"Brown sausage in oil.<br>Drain oil.<br>Add beer.<br>Cover and Simmer 10 minutes.<br>Combine remaining ingredients in a small bowl.<br>Add to sausages.<br>Cook and stir till thick and bubbly.<br>Serve from fondue or chafing dish with toothpicks.","url":"https://recipe.bluelayer.org/recipe/43208/hot-brats"},{"id":"43193","title":"Pork Tenderloin","ingredients":"spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>spices, oregano, dried<br>spices, parsley, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic","directions":"Mix all seasoning ingredients and 3 tablespoons olive oil and brush over entire tenderloin.<br>Wrap with plastic wrap and refrigerate for 4 hours or more.<br>Heat the remaining 1 tablespoon olive oil in a skillet and sear all sides of the tenderloin.<br>Preheat oven to 350 degrees.<br>Add tenderloin to a 9x13 in pan and add enough water so there is 1/2 inch of liquid.<br>Cover with foil and bake for 45-50 minutes.<br>When tenderloin is done, remove to a serving plate and dump water from the pan into the skillet you seared the pork in.<br>Boil water and scrape up drippings.<br>Pour the cornstarch into a little cold water, mix, and add to drippings.<br>Cook until thickened for gravy.","url":"https://recipe.bluelayer.org/recipe/43193/pork-tenderloin"},{"id":"43147","title":"Grilled Chorizo Chips","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking","directions":"Preheat the grill, setting the burners to high.<br>Grill the chorizo slices on both sides until crispy, being careful not to burn.<br>It should only take a couple of minutes on each side.<br>Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/43147/grilled-chorizo-chips"},{"id":"43138","title":"Chinese Style Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Make ginger sauce: mix together 1/2 c. soy sauce, 1/2 c. ketchup, 1/4 c. chicken broth, 3 Tbsp.<br>brown sugar, 2 Tbsp.<br>grnd ginger.<br>Pour over ribs and place them in a large covered bowl and chill overnight.<br>Remove ribs from marinade.<br>Save marinade.<br>Mix 2 Tbsp.<br>sugar, 1/2 tsp.<br>salt, 1/4 tsp.<br>paprika, 1/4 tsp.<br>turmeric, 1/4 tsp.<br>celery seed, and a dash of dry mustard.<br>Rub ribs with this mix, thoroughly.<br>Place ribs under broiler, basing often with reserved marinade, till well browned on both sides.","url":"https://recipe.bluelayer.org/recipe/43138/chinese-style-ribs-recipe"},{"id":"43082","title":"Blackfoot Potato Soup","ingredients":"pork sausage, link/patty, unprepared<br>celery, raw<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>soup, chicken broth or bouillon, dry<br>water, bottled, generic<br>potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>beans, snap, green, raw","directions":"Blanch the green beans or cook to desired doneness.<br>In a large sauce pan, break up and brown the sausage.<br>Remove from the pan.<br>In pan drippings, saute the onion and celery until tender, then add the flour and cook further for a minute or two.<br>Add the stock and water, deglazing the pan, and heat to the boil.<br>Add the potatoes and simmer, covered until tender, about 25 minute<br>Puree 2 cups of the mixture, return to the pan, add the sausage, beans and milk and heat through.","url":"https://recipe.bluelayer.org/recipe/43082/blackfoot-potato-soup"},{"id":"43062","title":"Blackberry BBQ Sauce","ingredients":"blackberries, raw<br>catsup<br>sugars, brown<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>vinegar, red wine","directions":"Combine ingredients and use as a basting sauce for pork ribs or chicken.<br>Grill or bake as desired.","url":"https://recipe.bluelayer.org/recipe/43062/blackberry-bbq-sauce"},{"id":"43024","title":"Taco Pork Skillet","ingredients":"salad dressing, italian dressing, commercial, regular<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>spices, pepper, red or cayenne<br>peppers, sweet, green, raw<br>squash, summer, zucchini, includes skin, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>cheese, cheddar","directions":"Heat dressing in large skillet on medium-high heat.<br>Add pork; sprinkle with half of the seasoning mix.<br>Stir-fry 2 minutes.<br>Add vegetables, rice, water and remaining seasoning mix; mix well.<br>Bring mixture to boil.<br>Reduce heat to medium; cover.<br>Simmer 5 minutes.<br>Sprinkle with cheese; cover.<br>Let stand 5 minute.","url":"https://recipe.bluelayer.org/recipe/43024/taco-pork-skillet"},{"id":"42919","title":"Baby Back Ribs (Slow Cooker)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>sugars, brown<br>spices, paprika<br>spices, chili powder<br>salt, table<br>spices, cumin seed<br>spices, pepper, black<br>spices, pepper, black<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>sugars, granulated","directions":"Trim excess fat from ribs.<br>Combine dry ingredients and rub over the surface of the ribs.<br>Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out.<br>Cook for about 8 hours.<br>Remove ribs from slow cooker and brush with barbecue sauce.<br>My Note: THE ONLY THING I DID DIFFERENTLY WAS THAT I TURNED OFF THE SLOW COOKER AND I REMOVED THE RIBS.<br>I PLACED THEM ONTO A FLAT TRAY LINED WITH FOIL, WITH MINIMAL JUICE FROM THE SLOW COOKER.<br>I PRE-HEATED THE OVEN TO 380 AND I BRUSHED THE RIBS WITH SWEET RAYS BBQ SAUCE ( WE LOVE THIS BBQ SAUCE) AND WE BAKED THEM FOR ABOUT 20 MINUTES TO FIRM THEM UP A BIT AND GLAZE THEM.<br>THEY WERE AWESOME.<br>First, we cooked for 6.5 hours on low, and the ribs came out moist and falling off the bone tender.<br>Any longer, and they would have not have held together.<br>Second, we also coated lightly in BBQ sauce when they came out, and then put them under the broiler for 7 minutes.<br>That way, the outside was crispy and BBQ-like, but the inside was moist and so, so, tender.<br>When we make again, we'll take them out after 6 hours, which is plenty on low!<br>My wife said they are the best she's ever had, and my mother-in-law wanted the recipe!","url":"https://recipe.bluelayer.org/recipe/42919/baby-back-ribs-slow-cooker"},{"id":"42802","title":"Blackberry BBQ Sauce","ingredients":"blackberries, raw<br>catsup<br>sugars, brown<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>vinegar, red wine","directions":"In a medium bowl, mix together blackberry preserves, ketchup, brown sugar, cayenne pepper, mustard powder, and red wine vinegar.<br>Use to baste pork or beef ribs while grilling.","url":"https://recipe.bluelayer.org/recipe/42802/blackberry-bbq-sauce"},{"id":"42696","title":"Tangy Beef or Pork Marinade","ingredients":"vinegar, red wine<br>soy sauce made from soy (tamari)<br>syrup, maple, canadian<br>spices, ginger, ground<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.<br>Stir well.<br>Taste for your own taste preferences.<br>It should have a sweet tangy taste.<br>Add garlic, sesame oil and optional red pepper flakes.<br>Mix well.<br>Pour into ziploc bag, add meat and press out all air.<br>Marinate in fridge for several hours shaking the contents often as the oil will separate.<br>I usually marinate overnight, but a couple hours is fine too.<br>Marinating overnight makes the meat extremely tender and flavorful.<br>The soy sauce measurement is low for our taste preference as we don't like it's salty taste.<br>You can adjust however you wish to your liking.<br>I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.","url":"https://recipe.bluelayer.org/recipe/42696/tangy-beef-or-pork-marinade"},{"id":"42657","title":"Tortellini With Edamame and Smoked Sausage","ingredients":"cheese, parmesan, hard<br>edamame, frozen, prepared<br>spices, pepper, red or cayenne<br>pork sausage, link/patty, unprepared<br>salad dressing, italian dressing, commercial, regular<br>spices, ginger, ground<br>sauce, teriyaki, ready-to-serve","directions":"Set 6 quarts of salted water to boil in a large pot.<br>Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.<br>Stir-fry red pepper and sausage together until heated through -- about 5 minutes.<br>Add tortellini to boiling water and cook for 5 minutes.<br>Add edamame to water and boil for another 2 minutes.<br>Drain tortellini and edamame well.<br>Mix Italian dressing, ginger and teriyaki sauce.<br>Toss everything together with the Italian dressing mixture and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/42657/tortellini-with-edamame-and-smoked-sausage"},{"id":"42618","title":"Sausage Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>pork sausage, link/patty, unprepared","directions":"Preheat oven 385F<br>In a skillet brown sausage, save all drippings.<br>Mix all dry ingredients in a bowl,<br>Add milk and sausage with all of the drippings (needs to be about a 1/4 cup of drippings, if not add vegatable or other oil until you have a 1/4 cup)<br>Mix well, add a little more flour if mix is too wet or a little more milk if too dry.<br>Place dough on a floured surface and kneed for a few minutes.<br>Use a biscuit cutter or I always use a mason jar ring and cut biscuits and place on a well greased pan, bake for about 12 to 15 minutes or until brown on top.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/42618/sausage-biscuits"},{"id":"42592","title":"Brunch Buffet Orange Glazed Canadian Bacon Recipe","ingredients":"butter, without salt<br>bacon, meatless<br>honey<br>orange juice, raw<br>orange juice, raw<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Step 1: In a 10-inch nonstick skillet, heat the butter over moderate heat.<br>Add in half of the Canadian-style bacon and cook for 1 minute on each side or possibly till lightly browned.<br>Remove bacon.<br>Repeat with remaining bacon.<br>Return all of the bacon to the skillet.<br>Step 2: Meanwhile, in a small bowl, combine the honey, orange juice, orange rind, mustard, and pepper.<br>Pour over bacon.<br>Bring just to a boil.<br>Lower the heat slightly and cook, uncovered, for 5 min or possibly till the honey mix is of glaze consistency.<br>Step 3: Transfer bacon to plate.<br>Spoon honey mix on top.<br>Serve with warm cooked rice.<br>NOTE: Made from smoked pork loin, Canadian-style bacon is closer in taste and texture to ham than bacon.<br>You can purchase it presliced, but for best results, buy a chunk from the butcher and cut it yourself.<br>Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/42592/brunch-buffet-orange-glazed-canadian-bacon-recipe"},{"id":"42507","title":"Herb and Garlic Roast Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>parsley, fresh<br>spices, thyme, dried<br>spices, garlic powder<br>spices, rosemary, dried<br>butter, without salt<br>oil, olive, salad or cooking","directions":"Preheat oven to 350.<br>Mix together parsley, thyme, garlic and rosemary and rub on the pork tenderloin.<br>Heat butter and oil in hot saute pan and brown pork.<br>Place in a baking dish and roast at 350 for 20 minutes or til thermometer reaches 155.<br>Remove from oven, cover with foil and let rest before slicing for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/42507/herb-and-garlic-roast-pork-tenderloin"},{"id":"42493","title":"Chai Sui Roast Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, brown<br>oil, corn, peanut, and olive<br>beans, snap, green, raw<br>soy sauce made from soy (tamari)<br>tofu, raw, regular, prepared with calcium sulfate","directions":"in a bowl mix together all ingredients.<br>spoon sauce over pork and let rest at room temperature for 1 hour.<br>preheat oven to 400*F.<br>put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.","url":"https://recipe.bluelayer.org/recipe/42493/chai-sui-roast-pork"},{"id":"42491","title":"Hog Head Cheese Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>chicken, liver, all classes, raw","directions":"Put pork in pot; cover with water.<br>Don't season.<br>Bring to a boil and cook till meat falls off bones.<br>Put liver in warm water and boil for about 20-25 min.<br>Combine the two meats and grind along with 1 medium onion and season with sausage season (old plantation).<br>Season according to package.<br>You may add in a little more salt and pepper.<br>I put mine in a cloth and press it or possibly hang it up and let drip.","url":"https://recipe.bluelayer.org/recipe/42491/hog-head-cheese-recipe"},{"id":"42475","title":"Kansas City BBQ Ribs","ingredients":"salt, table<br>spices, fennel seed<br>sugars, granulated<br>spices, paprika<br>spices, chili powder<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>honey<br>vinegar, cider","directions":"Grind salt and fennel seed together in a blender or coffee grinder.<br>Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.<br>Cut each pork slab into 3 pieces, about 5 ribs each.<br>Pat ribs dry with a paper towel and rub spice mixture over each piece.<br>Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.<br>Allow ribs to sit at room temperature for 1 hour.<br>Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.<br>Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours.<br>An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).<br>Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil.<br>Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes.<br>Brush sauce onto ribs.<br>Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more.<br>Let ribs stand for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42475/kansas-city-bbq-ribs"},{"id":"42464","title":"Sausage and Sauerkraut Dinner","ingredients":"pork sausage, link/patty, unprepared<br>sauerkraut, canned, solids and liquids","directions":"Slice sausage into 1/4-inch slices and fry, no oil added, in a non-stick saucepan or skillet at medium-high heat until browned.<br>Add sauerkraut and mix well.<br>Heat through and serve.","url":"https://recipe.bluelayer.org/recipe/42464/sausage-and-sauerkraut-dinner"},{"id":"42424","title":"Campers' Sausage Supper","ingredients":"potatoes, raw, skin<br>fresh red onions,<br>pork sausage, link/patty, unprepared<br>spices, rosemary, dried","directions":"Get grill going.<br>Prepare an aluminum foil bag.<br>Wash potatoes, chunk up into bite size pieces, and add to bag.<br>Chunk up red onion and add to bag.<br>Remove skin from sausage, cut into bite size pieces, and add raw sausage to vegetables.<br>Sprinkle on rosemary.<br>Seal bag.<br>Grill in covered grill for 45 minutes.<br>Or bake in covered casserole at 450 degrees.","url":"https://recipe.bluelayer.org/recipe/42424/campers-sausage-supper"},{"id":"42388","title":"Slow Cooked Pulled Pork","ingredients":"spices, cumin seed<br>spices, oregano, dried<br>spices, ginger, ground<br>spices, garlic powder<br>spices, chili powder<br>salt, table<br>spices, pepper, black<br>sugars, brown<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, cider","directions":"Mix all seasonings and brown sugar in a bowl and rub into the pork.<br>Place pork back into the refrigerator and allow to absorb flavors for at least 1 hour or overnight.<br>Preheat a Dutch oven and add olive oil over medium high heat.<br>Add pork roast and brown on both sides, about 2-3 minutes per side.<br>Watch carefully because the sugar browns fast.<br>If using a crockpot, remove roast to the crockpot, deglaze the pan with the water and vinegar, scrape all the little bits off the bottom, and add to the crockpot.<br>If leaving in the pan, just add the water and vinegar and scrape the bits off the bottom and cover the pan.<br>Bring to a boil and turn to low.<br>The meat will not be fully covered in liquid.<br>Leave roast to cook for 4-5 hours on the stovetop or a minimum of 8 hours on Low in the crockpot.<br>Turn heat off and allow the roast to sit in the liquid for about 20 minutes.<br>Reserve 1 cup of juice and pour off excess liquid.<br>Take 2 forks and pull pork apart.<br>Serve with coleslaw, BBQ sauce and hamburger buns.","url":"https://recipe.bluelayer.org/recipe/42388/slow-cooked-pulled-pork"},{"id":"42380","title":"Dee's Sausage Pasta Supper Recipe","ingredients":"onions, raw<br>peppers, sweet, green, raw<br>mushrooms, white, raw<br>broccoli, raw<br>spices, garlic powder<br>spices, oregano, dried<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>cheese, parmesan, hard","directions":"Stir fry the onion, green pepper, mushrooms and broccoli in 3 Tbsp.<br>butter till crisp-tender.<br>Add in the sausage cut into bite size pcs.<br>Heat through.<br>Stir in the Parmesan cheese.<br>Serve over buttered noodles.","url":"https://recipe.bluelayer.org/recipe/42380/dees-sausage-pasta-supper-recipe"},{"id":"42372","title":"Barbequed Spare Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat oven to 325 degrees.<br>Place spare ribs in shallow open pan, cover with foil.<br>Roast for 45 min.<br>Uncover, pour off fat, add in sauce and roast for 30 min at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/42372/barbequed-spare-ribs-recipe"},{"id":"42261","title":"Pork Loins in Tarragon Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>mustard, prepared, yellow<br>butter, without salt<br>spices, tarragon, dried<br>soup, beef broth or bouillon canned, ready-to-serve<br>cream, whipped, cream topping, pressurized","directions":"Cut Pork into serving size pieces.<br>Sprinkle with salt and pepper, rub with mustard.<br>Melt butter, and fry pork chops.<br>Remove when dome.<br>Stir beef broth and tarragon into the skillet.<br>Add whipping cream, and salt and pepper to taste.<br>Return pork chops and simmer until cooked through.","url":"https://recipe.bluelayer.org/recipe/42261/pork-loins-in-tarragon-sauce"},{"id":"42257","title":"south Carolina Picnic pork ( pulled pork) Rub","ingredients":"mustard, prepared, yellow<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>vinegar, distilled<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black","directions":"Combine all in bowl mix well, store in used in air tight container<br>Enough to rub a 5-7 Boston bone-in Shoulder<br>Mop Pork Butt Evey 1/2 hr.<br>After 2 hrs.<br>Of slow cooking 275 indirect heat","url":"https://recipe.bluelayer.org/recipe/42257/south-carolina-picnic-pork-pulled-pork-rub"},{"id":"42168","title":"Mexican Style Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>beef, grass-fed, ground, raw<br>seasoning mix, dry, taco, original<br>peppers, sweet, green, raw","directions":"In large skillet brown ribs; pour off excess fat.<br>Mix beef consomme with dry taco mix; add green pepper.<br>In crockpot, pour sauce over ribs.<br>Cover and cook on low for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/42168/mexican-style-short-ribs"},{"id":"42162","title":"Honey Dijon Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>vinegar, balsamic<br>honey<br>mustard, prepared, yellow<br>spices, thyme, dried<br>spices, garlic powder","directions":"Sprinkle pork tenderloin with salt and pepper; place in slow cooker.<br>In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides.<br>Cover and cook on LOW 7 to 8 hours (HIGH 3 1/2 to 4 hours).","url":"https://recipe.bluelayer.org/recipe/42162/honey-dijon-pork-tenderloin"},{"id":"42140","title":"Bbq Short Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>onions, raw<br>oil, olive, salad or cooking<br>catsup<br>syrup, maple, canadian<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Trim excess fat from ribs.<br>Place ribs and salt in 4-quart.<br>saucepan or possibly Dutch oven.<br>Cover with water, bring to a boil.<br>Cover; simmer 1-1/2 to 2 hrs or possibly till tender.<br>Meanwhile, saute/fry onion in oil till tender.<br>Add in remaining ingredients; simmer 15 min.<br>Drain ribs.<br>Place on rack in broiler pan or possibly over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.<br>Broil 10 min, turning occasionally.<br>Baste ribs with sauce; continue broiling about 10 min, turning and basting frequently with sauce.<br>Serve with remaining sauce, if you like.","url":"https://recipe.bluelayer.org/recipe/42140/bbq-short-ribs-recipe"},{"id":"42111","title":"Easy Pork Tenderloin in Honey Mustard Vinaigrette","ingredients":"honey<br>salad dressing, italian dressing, commercial, regular<br>oil, olive, salad or cooking<br>spices, pepper, black<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic","directions":"Heat oven to 350F.<br>Mix honey mustard, Italian dressing, oil, salt and pepper in small bowl.<br>Place pork tenderloin in baking dish.<br>Cover tenderloin with sauce.<br>Add water to bottom of baking dish.<br>Adding more water may be necessary later if water evaporates during cooking.<br>You don't want extra sauce to burn on the bottom of the baking dish.<br>Bake for 30-40 minutes or until oven thermometer reads 145F You may leave in oven until pork reaches 150-155F if you prefer it well done.","url":"https://recipe.bluelayer.org/recipe/42111/easy-pork-tenderloin-in-honey-mustard-vinaigrette"},{"id":"41916","title":"Oven-Roasted Tenderloin (Beef, Pork, Even Venison)","ingredients":"beef, grass-fed, ground, raw<br>oil, olive, salad or cooking<br>parsley, fresh<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, paprika<br>spices, pepper, black<br>salt, table","directions":"Preheat oven to 250 degrees F.<br>Combine all spices &amp; herbs, mixing well.<br>Brush the Tenderloin with the Olive Oil, to coat.<br>Press the rub on all sides of the meat.<br>Roast 1.5 to 2 hrs, using a meat thermometer to determine how well done you prefer it.<br>(Beef = 120 for rare, etc., consult USDA guidelines for other types of meat for your own safety).<br>Remove to a carving board, from oven, and cover with foil.<br>Let rest 10 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/41916/oven-roasted-tenderloin-beef-pork-even-venison"},{"id":"41903","title":"Lexington-Style Pulled Pork","ingredients":"spices, paprika<br>spices, pepper, black<br>sugars, brown<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>vinegar, cider<br>catsup<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers.<br>Spread dry rub all over pork and rub in well.<br>Allow to rest 15 minutes to 24 hours.<br>Prepare charcoal grill for indirect heat (place all the coals on one side).<br>Soak 4 cups of wood chips in water for 15-30 minutes.<br>Place the chips on the coals.<br>Heat the top grill with the lid on for 5 minutes.<br>Place the pork on the top grate on the side away from the coals.<br>Open the top air vents fully, and position them over the meat.<br>Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day).<br>Leave undisturbed 2 hours.<br>Transfer pork to a disposable aluminum roasting pan.<br>Wrap with a double layer of aluminum foil.<br>Place in a preheated 325F oven for 2-3 hours longer, until fork-tender.<br>Let rest covered for 30 minutes.<br>Remove the fat cap and set aside on a plate.<br>Shred the meat into a bowl, discarding any large hunks of fat or gristle.<br>Pull off the \"bark\" (the dark brown \"skin\") from the fat cap; discard the remaining fat.<br>Whisk the sauce ingredients together in a bowl.<br>Pour 1/2 cup over the pulled pork; serve the rest on the side.<br>Serve between slices of white bread, with pickle slices.","url":"https://recipe.bluelayer.org/recipe/41903/lexington-style-pulled-pork"},{"id":"41889","title":"Brining Solution for Poultry and Meat","ingredients":"water, bottled, generic<br>salt, table","directions":"Mix salt with water and stir to dissolve salt.<br>Cut up Chicken, brine for 8-12 hours.<br>Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty).<br>Whole turkey, brine 24-48 hours.<br>Pork Chops or Pork Steaks, brine for 2 hours.<br>Pork Loin, brine for 8 to 24 hour.<br>Pork Butt or Shoulder, brine for 24 hours.<br>Mix enough brine to cover the meat completely.<br>To brine use plastic bag or non-reactive bowl or pot.<br>Store in refrigerator for the specified time.","url":"https://recipe.bluelayer.org/recipe/41889/brining-solution-for-poultry-and-meat"},{"id":"41672","title":"Super Super Bowl Smokies (Crock Pot- or Not)","ingredients":"pork sausage, link/patty, unprepared<br>sugars, brown","directions":"Mix ingredients in crock pot.<br>Set on low and let cook for 4 to six hours, giving it a quick stir mid way through.<br>The sugar melts with the juices from the smokies to create a sauce.<br>That's it.<br>How easy can you get?","url":"https://recipe.bluelayer.org/recipe/41672/super-super-bowl-smokies-crock-pot-or-not"},{"id":"41662","title":"Slow Cooker Carolina Pork Sandwiches in a Bag","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>sugars, brown<br>vinegar, cider<br>catsup<br>sauce, worcestershire","directions":"Combine all ingredients in ziploc freezer bag and freeze.<br>To serve, transfer contents of bag to slow cooker.<br>Cook 6-7 hours on low; 8-9 on high.<br>Remove pork; shred; return to sauce.<br>Serve pork on hamburger buns.<br>Coleslaw may go in the sandwich or on the side.","url":"https://recipe.bluelayer.org/recipe/41662/slow-cooker-carolina-pork-sandwiches-in-a-bag"},{"id":"41561","title":"Basic rub","ingredients":"sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"this is a basic rub.<br>tweak it as you desire.<br>great for slow cooking or grilling.<br>mix all ingredients in a bowl with a wire wisk.<br>place mixture in a zip lock bag and refrigerate overnight to let the flavors marry<br>use on beef, pork, lamb or chicken.<br>it will keep for a few weeks in the fridge.<br>if you need it right away you can combine ingredients in a double boiler but make sure to mix frequently and break apart lumps with your fingers to prevent sugar from caking up.<br>keep at low heat to prevent carmelization.","url":"https://recipe.bluelayer.org/recipe/41561/basic-rub"},{"id":"41483","title":"Pork Tenderloin With Orange-Balsamic Glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>jams and preserves, apricot<br>vinegar, balsamic<br>oil, olive, salad or cooking<br>orange juice, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>parsley, fresh<br>apricots, dried, sulfured, uncooked","directions":"Preheat oven to 425F Line a baking pan with parchment paper.<br>In a hot non-stick grill pan or skillet sprayed with vegetable spray, sear the tenderloin for about 2 minutes per side or just until browned.<br>Place in the prepared baking pan.<br>To make the glaze, combine the 8 ingredients listed for the glaze until smooth.<br>Spoon 1/4 cup of the glaze over the tenderloins and bake for about 20 minutes or until the internal temperature reaches 145 F for medium.<br>Reheat the remaining glaze.<br>Slice the tenderloin and serve with the glaze.<br>Garnish with chopped parsley and diced apricots.","url":"https://recipe.bluelayer.org/recipe/41483/pork-tenderloin-with-orange-balsamic-glaze"},{"id":"41351","title":"Barbecued Pork (Cha Siu) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, hoisin, ready-to-serve<br>catsup<br>sugars, granulated<br>salt, table<br>soy sauce made from soy (tamari)<br>salt, table","directions":"*Probably optional.<br>PREPARATION: Cut pork butt into 4 inch by 2 inch by 1 inch strips.<br>Mix rest of ingredients and rub over pork pcs.<br>Marinate at least 4 hrs or possibly overnight.<br>COOKING: Preheat oven at 375 degrees.<br>Line roasting pan with foil and place pork on roasting rack.<br>Roast a total of 45 min, turning over once or possibly twice.<br>DO-AHEAD NOTES: Barbecued pork can be made anywhere from a few days to 2 weeks in advance.<br>Just wrap and freeze.<br>For cool appetizers, thaw, then slice just before serving.<br>To reheat, thaw first and reheat in a slow oven till just heated through (about 20 min).<br>Delicious either way.<br>COMMENTS: Barbecued pork can be used in fried rice, egg rolls, filling for steamed pork buns, stir fry with vegetables and as garnishes for many noodle dishes.","url":"https://recipe.bluelayer.org/recipe/41351/barbecued-pork-cha-siu-recipe"},{"id":"41349","title":"Unknownchef86's Just-Right Sausage Links","ingredients":"pork sausage, link/patty, unprepared<br>water, bottled, generic","directions":"Cut the links apart with a pair of scissors and place in a cold cast-iron skillet over medium heat.<br>Add 1-2 tablespoons of water and cover (preferably with a heatproof glass lid, so you can watch the progress); simmer for 3-5 minutes or til the sausages start to soften a little.<br>(Note: Start with one tablespoon of water and add more only if needed.<br>You just want enough water in there to create adequate steam and give the sausages time to simmer -- don't put too much water in there or you'll wind up boiling them.<br>).<br>Remove cover and, using two forks (use one to gently hold the sausages in place so they don't roll and one to poke them), quickly poke each sausage link 4 times.<br>Poke them crosswise, evenly down the length of the sausage -- like this: __:__:__:__:__ Immediately after finishing poking all the sausages, flip them all over and repeat on the other side.<br>Cover and simmer for approximately 5 minutes or til the juices run clear.<br>The water should be mostly gone by this point, but there should still be a little left in there.<br>Remove the cover and continue cooking to brown the sausages to desired doneness.<br>I like my with just a little crust to them, but not overdone.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/41349/unknownchef86s-just-right-sausage-links"},{"id":"41344","title":"German Cabbage Skillet","ingredients":"cabbage, raw<br>carrots, raw<br>pork sausage, link/patty, unprepared<br>oil, canola<br>water, bottled, generic","directions":"In large skillet over medium heat add oil.<br>Heat oil until hot but not smoking.<br>Add smoked sausage; cook until lightly browned, about 5 minutes.<br>Add carrots and cabbage.<br>Add water.<br>Cover with lid; simmer for 25 or until cabbage is tender and water is absorbed.<br>You might need a little more water.","url":"https://recipe.bluelayer.org/recipe/41344/german-cabbage-skillet"},{"id":"41333","title":"Sean's Equal Parts Pork Rub","ingredients":"sugars, brown<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>oil, olive, salad or cooking<br>water, bottled, generic","directions":"Combine all ingredients in a plastic bag (a sandwich bag works great,) work into a paste.<br>Put your meat in the bag and work the rub/paste into the meat.<br>Place into the frig to sit for 3-24 hours.<br>Grill over medium heat (be careful when grilling, as the sugar will burn with time and heat.)<br>I sear both sides without burning the sugar and then finish the grilling over medium to medium low heat.","url":"https://recipe.bluelayer.org/recipe/41333/seans-equal-parts-pork-rub"},{"id":"41259","title":"Saffron Rice with Chorizo and Peas","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>peppers, sweet, green, raw<br>spices, garlic powder<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, chicken broth or bouillon, dry<br>salt, table<br>spices, saffron<br>peas, green, frozen, unprepared","directions":"In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered.<br>Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes.<br>Add the garlic and cook, stirring, for 30 seconds.<br>Add the rice and cook, stirring, until opaque, about 1 minute.<br>Add the stock, salt, and saffron, and bring to a boil.<br>Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes.<br>Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes.<br>Remove from the heat and let sit for 10 minutes before fluffing with a fork.","url":"https://recipe.bluelayer.org/recipe/41259/saffron-rice-with-chorizo-and-peas"},{"id":"41251","title":"Easy Slow Cooker Pork and Sauerkraut","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauerkraut, canned, solids and liquids<br>onions, raw<br>sugars, brown","directions":"Start by cutting the boneless ribs into bite-size cubes and put them in your slow cooker or crock-pot.<br>Next rinse and drain the sauerkraut and place it on top of the pork.<br>Lastly, mix together the soup and brown sugar and pour over the sauerkraut.<br>Cover and cook on low for 12 hours or on high for 6 hours.<br>Stir together and serve.<br>Notes: A single recipe fits in a 4qt slow cooker.<br>A double recipe fits in a 7qt slow cooker.<br>For a French onion soup substitute, use 10 ounces of water plus 1/4 teaspoon onion powder or minced dried onion.<br>Recipe can also be placed in a casserole dish, covered in foil, and baked in a 350 F oven for 4 hours.<br>Place a sheet pan under the dish to catch any drips.","url":"https://recipe.bluelayer.org/recipe/41251/easy-slow-cooker-pork-and-sauerkraut"},{"id":"41234","title":"Celery Root and Potato Mash","ingredients":"celery, raw<br>potatoes, raw, skin<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>celery, raw","directions":"Cook celery root in large pot of boiling salted water 5 minutes.<br>Add potatoes to pot; cook until all vegetables are tender, about 20 minutes.<br>Drain.<br>Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes.<br>Remove from heat; add butter.<br>Using potato masher, mash vegetables until butter is incorporated.<br>Add 1/2 cup milk; mash until almost smooth, adding more milk as needed.<br>Stir in celery leaves.<br>Season with salt and pepper.<br>The lemony pork is great with Pinot Grigio, a white that's also known for its lemony notes.<br>One to try: CUPCAKE VINEYARDS 2009 PINOT GRIGIO (Trentino doc, $14), a charmingly bright wine with citrus, pear, and pineapple flavors.","url":"https://recipe.bluelayer.org/recipe/41234/celery-root-and-potato-mash"},{"id":"41221","title":"For Yo Pork Rib Rub","ingredients":"sugars, brown<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"Mix together and rub on both sides of ribs, wrap in plastic wrap and refrigerate at least 1 hour or until ready to cook","url":"https://recipe.bluelayer.org/recipe/41221/for-yo-pork-rib-rub"},{"id":"41198","title":"Dry Rub for Pork","ingredients":"sugars, brown<br>sugars, granulated<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>spices, onion powder<br>spices, rosemary, dried","directions":"Pat generously on any cut of pork or chicken.<br>Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41198/dry-rub-for-pork"},{"id":"41177","title":"Barbecued Short Ribs of Beef","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>vinegar, cider<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Season the ribs with salt and pepper.<br>Put them into a large bowl and add the vinegar and soy sauce .<br>Marinate at room temperature 1 to 2 hours, or covered in the refrigerator overnight, turning the ribs occasionally.<br>Preheat the oven to 350F (180C).<br>Remove the ribs from the marinade and place in an 18x12 inch roasting pan.<br>Pour in the water and bake, covered, until tender, about 1 1/2 hours.<br>Pour off and discard the cooking liquid.<br>Baste the ribs well with barbecue sauce.<br>Return the pan to the oven and bake, basting with barbecue sauce once or twice, until well browned, about 30 minutes.<br>Serve hot, passing extra sauce separately.","url":"https://recipe.bluelayer.org/recipe/41177/barbecued-short-ribs-of-beef"},{"id":"41138","title":"Dunkadelic-Double Cheeseburger Recipe Dunkadelic MC","ingredients":"beef, grass-fed, ground, raw","directions":"Mix 7 oz.<br>of ground beef and 1 oz.<br>of ground pork.<br>Sprinkle salt, pepper, and garlic powder to make (1) 8 oz.<br>pattie.<br>Cook to your liking.<br>Top burger with 2 slices of cheese (cheddar and swiss), 3 slices of bacon, sauteed onions, Spread garlic mayonaise on toasted sesame-seed bun.<br>Serve with steak fries and pickle.<br>Also serve with ketchup and extra garlic mayonaise.<br>Enjoy the Dunkadelic-Double Cheeseburger its better than a LeBron James slam dunk.","url":"https://recipe.bluelayer.org/recipe/41138/dunkadelic-double-cheeseburger-recipe-dunkadelic-mc"},{"id":"41135","title":"Rice Noodles With Pork and Kale (Mee Sa-Pam)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, fish, ready-to-serve<br>sugars, brown<br>catsup<br>soy sauce made from soy (tamari)<br>lime juice, raw<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>kale, raw","directions":"Soak noodles according to directions to soften.<br>Mix 1 tablespoon of the fish sauce, brown sugar, ketchup, soy sauce, and lime juice together in a small bowl.<br>Set aside.<br>Heat oil to a large skillet - medium high.<br>Add ginger and garlic.<br>Cook one minute or until fragrant.<br>Do not burn garlic (it gets bitter!).<br>Add pork and stir fry until just opaque = about 3 minutes.<br>Add reserved fish sauce mixture to meat continue to stir fry 1 minute.<br>Drain noodles and add to meat.<br>Stir fry noodles until covered with sauce and just tender.<br>Add kale to skillet.<br>Stir fry until it turns dark green and is combined with ingredients.<br>Sprinkle with sesame seeds if desired.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/41135/rice-noodles-with-pork-and-kale-mee-sa-pam"},{"id":"41061","title":"Easy BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Cut ribs into 2-rib sections.<br>Place in Dutch oven or large saucepan.<br>Add enough water to completely cover ribs; cover with lid.<br>Bring to boil' simmer on medium-low heat.<br>Drain.<br>Heat grill to medium heat.<br>Grill ribs 10 minutes or until done, turning occasionally and brushing generously with barbeque sauce.","url":"https://recipe.bluelayer.org/recipe/41061/easy-bbq-ribs"},{"id":"41060","title":"Cherry Glazed Porkloin","ingredients":"soy sauce made from soy (tamari)<br>sugars, brown<br>cherries, sweet, raw<br>oil, olive, salad or cooking<br>onions, raw<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>cherries, sweet, raw<br>syrup, maple, canadian<br>vinegar, distilled<br>water, bottled, generic<br>sauce, worcestershire","directions":"Marinade tenderloins for 4-12 hours,.<br>smoke tenderloin at 250 degrees for 1 hr &amp; 15 minutes.<br>Add glaze &amp; cook 10-15 minutes longer.","url":"https://recipe.bluelayer.org/recipe/41060/cherry-glazed-porkloin"},{"id":"41038","title":"Apricot Glazed Grilled Pork","ingredients":"apricots, dried, sulfured, uncooked<br>honey<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Heat grill to medium high heat.<br>Combine jam and mustard in a small bowl.<br>Sprinkle pork with salt and pepper.<br>Grill pork 8 minutes.<br>Turn pork and brush the top with the apricot glaze.<br>Grill 6-8 minutes, turn again and brush with remaining glaze.<br>Grill 2 to 3 minutes, turning as needed, until pork is just barely pink in center and an instat read thermometer reads 160 degrees F.<br>If you don't want to grill, this can be done in the oven on 400 degrees for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/41038/apricot-glazed-grilled-pork"},{"id":"40997","title":"Spicy Szechuan Noodles: Dan Dan Mian","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw<br>seeds, sesame seeds, whole, dried<br>oil, olive, salad or cooking<br>soup, chicken broth or bouillon, dry<br>corn, sweet, white, raw<br>egg substitute, powder<br>radishes, raw","directions":"In a large saucepan heat 2 quarts of lightly salted water to a boil.<br>While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well.<br>Add the oil to a wok or saute pan and heat over medium high heat until very hot.<br>Add the pork and stir-fry, stirring with a spatula to break it into small pieces.<br>When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain.<br>Pour off most of the oil, leaving 2 tablespoons in the wok.<br>Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds.<br>Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.<br>When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried.<br>Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.<br>Top with the matchstick radishes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/40997/spicy-szechuan-noodles-dan-dan-mian"},{"id":"40982","title":"Salt-Free Herb Rub","ingredients":"spices, rosemary, dried<br>spices, thyme, dried<br>spices, tarragon, dried<br>spices, pepper, black","directions":"In small bowl, stir together rosemary, thyme, tarragon, and pepper until blended.<br>Use on pork or fish.","url":"https://recipe.bluelayer.org/recipe/40982/salt-free-herb-rub"},{"id":"40976","title":"Maple Glazed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>syrup, maple, canadian<br>sugars, brown<br>catsup<br>vinegar, cider<br>sauce, worcestershire<br>salt, table<br>mustard, prepared, yellow","directions":"In a large pot, cover the ribs with water and simmer, covered for about one hour or until tender.<br>In a small sauce pan combine maple syrup, sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard and bring to a boil.<br>Remove ribs from pot and place in a swallow pan, pour over the marinade, place in refrigerator for about 2 hours, turn once to cover with the marinade.<br>Remove the ribs from the pan reserving the marinade.<br>Cook over medium-hot coals or on a medium setting turning occasionally and brushing with sauce for about 20 minutes or until tender and glazed.<br>Cut into serving sized pieces.","url":"https://recipe.bluelayer.org/recipe/40976/maple-glazed-ribs"},{"id":"40969","title":"Applewood Smoked Buckboard Bacon","ingredients":"syrup, maple, canadian<br>alcoholic beverage, beer, regular, all<br>spices, pepper, black<br>salt, table<br>salt, table<br>spices, onion powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix all of the ingredients in a bowl except apple juice, pork, and applewood.<br>Set aside.<br>Place the Boston butt in a storage container or Ziploc bag.<br>Pour the wet cure over the pork.<br>Using your hands, make sure the pork is completely coated.<br>Place a lid on the container and store in the refrigerator for one week, turning the pork once a day.<br>Smoke the pork at 200F to an internal temperature of 152F.<br>Spray the pork with the apple juice once an hour.<br>Wrap in aluminum foil and let rest in the refrigerator over night.<br>You can eat the bacon as is or fry it up.<br>* Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus.<br>They usually contain sodium nitrite which serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.<br>Many also contain red dye that makes them pink to prevent them from being confused with common table salt.<br>Curing salts are not to be confused with Himalayan pink salt, which is pure salt with trace elements that give it a pink color.<br>The human digestive system manufactures nitrites naturally, which is thought to help prevent botulism, which would thrive in the anaerobic conditions and temperature range of the digestive system.<br>However, it is important to note that large amounts of sodium nitrite can be hazardous to your health or even be lethal.<br>The FDA deems sodium nitrite as safe used in the proper proportion.","url":"https://recipe.bluelayer.org/recipe/40969/applewood-smoked-buckboard-bacon"},{"id":"40952","title":"Pork Tenderloin With Cumin And Orange Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>spices, cumin seed<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Serves 6.","url":"https://recipe.bluelayer.org/recipe/40952/pork-tenderloin-with-cumin-and-orange-recipe"},{"id":"40944","title":"Ham with Maille Orange Sauce","ingredients":"marmalade, orange<br>orange juice, raw<br>mustard, prepared, yellow","directions":"Combine all ingredients in small saucepan.<br>Bring to a gentle boil, stirring until thoroughly combined.<br>Use as a sauce for sliced ham (also good with pork chops or pork tenderloin).<br>This is also excellent as a glaze.<br>Just spoon over entire ham about 30 minutes before ham is done, basting two or three times.","url":"https://recipe.bluelayer.org/recipe/40944/ham-with-maille-orange-sauce"},{"id":"40904","title":"Pork Belly Cured in Maple Syrup","ingredients":"syrup, maple, canadian<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine the maple syrup, salt, and pepper in a large bowl.<br>Stir well to combine.<br>Place the pork belly in the syrup mixture and turn it so that all sides of the meat are coated.<br>Wrap the bowl securely in plastic and refrigerate it for at least 8 hours or overnight.<br>The following day, transfer the marinated (cured) pork belly to a 4-quart casserole dish, allowing some of the marinade to drip off into the dish.<br>Preheat the oven to 200F.<br>Pour 4 cups of water around the pork belly in the casserole dish.<br>Tightly cover the dish with a lid or aluminum foil.<br>Bake the pork belly for 2 to 3 hours, or until a meat thermometer registers 180F when inserted into the center.<br>Remove the pork belly from the liquid, drain thoroughly, and set aside to cool.<br>Discard the liquid.<br>When the pork belly has cooled, use a sharp slicing knife to cut it into 1/4-inch-thick slices.<br>Cut each slice in half.<br>Arrange the slices in a skillet and cook over medium heat until they are sizzling.<br>Serve the pork belly with your choice of eggs.","url":"https://recipe.bluelayer.org/recipe/40904/pork-belly-cured-in-maple-syrup"},{"id":"40894","title":"Glazed Smoked Sausage","ingredients":"sugars, brown<br>cornstarch<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pork sausage, link/patty, unprepared","directions":"In large frying pan, combine brown sugar, cornstarch and seasonings.<br>Stir in apple juice and cook over medium heat until thick and bubbly.<br>Cut sausages in chunks and add to glaze mixture, turning to coat with glaze.<br>Reduce heat, cover and cook until sausages are heated thoroughly.","url":"https://recipe.bluelayer.org/recipe/40894/glazed-smoked-sausage"},{"id":"40854","title":"Pork Chop Marinade Recipe","ingredients":"oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>catsup<br>vinegar, distilled<br>spices, pepper, black","directions":"Mix all ingredients.<br>Pour over meat.<br>Chill 4 to 5 hrs.<br>Great on the grill.","url":"https://recipe.bluelayer.org/recipe/40854/pork-chop-marinade-recipe"},{"id":"40852","title":"Jezebel Sauce of a Different Kind!","ingredients":"apricots, dried, sulfured, uncooked<br>soup, chicken broth or bouillon, dry<br>honey<br>horseradish, prepared<br>parsley, fresh<br>mustard, prepared, yellow<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"Combine all in a small saucepan and cook over medium heat whisking to combine well.<br>Cook until pouring consistency.<br>Aprox.<br>5 minutes.Serve hot with pork roast or ham.<br>*Note: If making this for a sandwich spread \"Omit the Chicken broth\", but cook until well combined .Refrigerate.<br>I have also used Schmuckers All Fruit Aprikot preserves sweertend with Splenda.<br>It is great, but had trouble to post it that way.","url":"https://recipe.bluelayer.org/recipe/40852/jezebel-sauce-of-a-different-kind"},{"id":"40773","title":"Ground Pork, Peas, and Rice Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>peas, green, frozen, unprepared<br>oil, corn, peanut, and olive<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>soy sauce made from soy (tamari)<br>sauce, oyster, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Add rice and water to a large, heavy saucepan and bring to a boil.<br>Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.<br>The surface of the rice will be uneven and look like a pitted crater.<br>At this stage, cover the pan with a tight-fitting lid and set the heat to low.<br>Meanwhile, prepare the rest of the dish.<br>If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside.<br>Otherwise, thaw frozen peas at room temperature.<br>Add the oil to a heated wok or skillet.<br>Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.<br>Continue to cook for another 2 minutes, then add the green onions.<br>Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).<br>Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.","url":"https://recipe.bluelayer.org/recipe/40773/ground-pork-peas-and-rice-casserole"},{"id":"40715","title":"Pork spareribs with blackberry glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>oil, olive, salad or cooking<br>vinegar, distilled<br>water, bottled, generic<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>blackberries, raw<br>water, bottled, generic<br>lemon juice, raw<br>sweetener, herbal extract powder from stevia leaf<br>cornstarch<br>water, bottled, generic","directions":"Take the ribs trim the fat and remove the silver skin membrane.<br>Take your spice and rub both sides of the ribs.<br>I cut my ribs in half to fit into container.<br>Rub both sides with olive oil.<br>Pour vinegar and water on the side lift the top rib up to get the liquids ove all the ribs.<br>Close the container and put into refrigerator overnight.<br>Fire up the smoker.<br>Get it ready.<br>Smoke ribs till done.<br>Add margarine to ribs<br>In a pot boil the berries in water for 15 minutes.<br>Mash them then strain in a sieve.<br>Bring to a boil.<br>Add stevia and lemon juice.<br>Mix cornstarch and 1/4 cup of water.<br>When mixed add cornstarch solution to blackberries stirring constantly to thicken","url":"https://recipe.bluelayer.org/recipe/40715/pork-spareribs-with-blackberry-glaze"},{"id":"40637","title":"Cabbage Goulash","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average<br>vinegar, distilled<br>spices, chili powder<br>cabbage, raw","directions":"Brown the beef and sausage in a large pot.<br>Add chili powder and salt and pepper to taste.<br>Add cabbage, vinegar and tomato paste and simmer, covered for c.<br>20 minutes.<br>i serve with warm bread.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/40637/cabbage-goulash"},{"id":"40605","title":"My Mango Pork Surprise","ingredients":"butter, without salt<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>spices, rosemary, dried<br>soup, chicken broth or bouillon, dry<br>mango nectar, canned<br>vinegar, balsamic<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 180c gas 7<br>Slice the pork tenderloin diagonal thickish slices<br>Melt the half of butter in a heavy skillet/ fry pan add the white pepper and salt fry for a secound then add the pork sear the pork on both sides<br>After 10 mins add the rest of the butter, Rosemary, onions<br>Then after 2 mins add the chicken broth and mango.<br>Transfer to oven dish and cook for 15 minutes<br>Take it out the oven put in a serving dish and Garnish with some thinly sliced Onion.<br>Serve with Veg or lovely thick Chips.<br>And a sweet dip.","url":"https://recipe.bluelayer.org/recipe/40605/my-mango-pork-surprise"},{"id":"40584","title":"Pork Roast With Green Peppercorn Crust","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>peppers, sweet, green, raw<br>corn, sweet, white, raw<br>sugars, granulated<br>spices, thyme, dried<br>wheat flour, white, all-purpose, unenriched<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, cider<br>sugars, granulated<br>mustard, prepared, yellow<br>salt, table","directions":"Preheat oven to 325.<br>Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.<br>Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast.<br>(Allow the meat to cool slightly, before adding the peppercorn paste.<br>It makes it easier to apply.)<br>Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.<br>Place the roast on a cutting board.<br>Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.<br>Serve sauce drizzled over slices of the roast.","url":"https://recipe.bluelayer.org/recipe/40584/pork-roast-with-green-peppercorn-crust"},{"id":"40548","title":"Oven Barbecue Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, raw<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, distilled<br>sauce, worcestershire<br>spices, pepper, black<br>lemon juice, raw<br>sugars, brown<br>catsup<br>salt, table<br>spices, paprika<br>spices, chili powder","directions":"Place ribs in a baking dish.<br>Cover with foil.<br>Bake in 450 degrees Fahrenheit oven for 15 minutes.<br>Drain fat and reserve 1 Tablespoon for the sauce.<br>Sauce:.<br>In a skillet heat reserved fat or vegetable oil.<br>Add onions and saute for a few minutes until golden brown.<br>Stir in remaining ingredients and simmer, uncovered, for 20 minutes, stirring occasionally.<br>Taste and adjust seasonings.<br>Pour sauce over ribs in baking dish.<br>Cover and bake in 350 degree Fahrenheit oven for 1-1/4 hours until tender.<br>Remove cover, and bake an additional 30 minutes, basting often, until browned and glazed.","url":"https://recipe.bluelayer.org/recipe/40548/oven-barbecue-spareribs"},{"id":"40528","title":"Steamed Shrimp Dumplings Har Gow","ingredients":"onions, spring or scallions (includes tops and bulb), raw<br>spices, ginger, ground<br>water, bottled, generic<br>crustaceans, shrimp, raw (not previously frozen)<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>salt, table<br>spices, pepper, black<br>cornstarch<br>soup, chicken broth or bouillon, dry<br>oil, sesame, salad or cooking<br>amazonas rainforest product, tapioca starch,<br>amazonas rainforest product, tapioca starch,<br>water, bottled, generic<br>oil, olive, salad or cooking<br>spices, garlic powder","directions":"For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.<br>Press on the solids to extract as much liquid as possible.<br>Discard the green onion and ginger, reserving the liquid.<br>Thaw the frozen shrimp then peel and devein the shrimp.<br>Rinse under cold running water.<br>Press down to crush shrimp with a cleaver and cut into 3 small pieces).<br>Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).<br>Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.<br>Set aside.<br>For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.<br>Stir in boiling hot water until it is well combined.<br>Cover the bowl with plastic wrap and let it stand for 5 minutes.<br>Add the remaining tapioca starch and knead to combine.<br>Finally, add lard and knead until the dough is smooth.<br>To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.<br>On an oiled working surface, shape the dough into a log about 1 inch in diameter.<br>Cut into 5 equal portions.<br>Roll each one into a ball in your palms.<br>Press down with a cleaver or pastry scraper into an 11-cm disc.<br>If it is too hard to flatten, roll it out with a rolling pin.<br>Place 2 teaspoons filling in the center of the wrapper.<br>Starting from the right side, fold slightly the back to form 11-12 pleats.<br>Press the front against the back to seal.<br>Repeat with the remaining dough and filling.<br>(See the related blog post for a link to video instructions on folding the dough.)<br>Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.<br>Fill the steamer with 3 cups of cold water.<br>Bring water to a boil over high heat.<br>Place the steamer rack in the steamer and steam for 5 minutes.<br>Remove from heat and place steamed shrimp dumplings on a serving plate.<br>Yummy!<br>Notes: 1.<br>Make sure to use the boiling hot water to make the dough.<br>If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.<br>Cover the unused dough with a damp cloth to avoid cracking.<br>To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.<br>Microwave for 30 seconds.<br>Stir and microwave for another 30 seconds.","url":"https://recipe.bluelayer.org/recipe/40528/steamed-shrimp-dumplings-har-gow"},{"id":"40462","title":"Edna's Greens","ingredients":"mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>spices, pepper, black","directions":"Remove and discard stems and discolored spots from greens.<br>Wash greens thoroughly; drain and cut greens into strips.<br>Set aside.<br>Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.<br>Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil.<br>Cover, reduce heat, and simmer 1 hour.<br>Add greens, and cook, uncovered, 17 minutes or until tender.<br>Serve with a slotted spoon.","url":"https://recipe.bluelayer.org/recipe/40462/ednas-greens"},{"id":"40392","title":"Apple-Buttered Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>peanut butter, smooth style, without salt<br>orange juice, raw<br>orange juice, raw","directions":"Place roast, fat side up, on a rack in a shallow roasting pan, &amp; place in an unheated oven.<br>Turn the oven on to 350 degrees F, &amp; roast the meat, uncovered for 3 hours.<br>About 30 minutes before the end of the roasting time, insert a meat thermometer into the center &amp; continue roasting until the thermometer reaches 170 degrees F.<br>Meantime, gradually stir the apple butter into the peanut butter, then add the orange zest &amp; juice.<br>When the internal temperature of the roast reaches 170 degrees F, brush the apple butter mixture over the entire exposed surface of the roast, then continue cooking for another 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/40392/apple-buttered-pork-loin"},{"id":"40372","title":"Pork Tenderloin With Mustard Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Marinate meat several hrs at room temperature.<br>Turn occasionally.<br>Grill on barbeque grill for about 1/2 hour or possibly bake in 325 degree oven (1 hour).<br>Baste frequently with marinade.<br>Carve on diagonal and serve with the Mustard Sauce.","url":"https://recipe.bluelayer.org/recipe/40372/pork-tenderloin-with-mustard-sauce-recipe"},{"id":"40348","title":"Tuinboontjes - Kidney Beans","ingredients":"beans, kidney, all types, mature seeds, raw<br>vinegar, distilled<br>sugars, granulated<br>salt, table<br>bacon, meatless","directions":"Soak beans overnight; drain.<br>Place in a stockpot, cover with fresh water and cook until tender (about 2 or 3 hours).<br>Drain beans; add vinegar, sugar and salt.<br>Fry bacon or pork and serve with beans.","url":"https://recipe.bluelayer.org/recipe/40348/tuinboontjes-kidney-beans"},{"id":"40327","title":"Breading Mix","ingredients":"delallo, italian seasoned breadcrumbs,<br>cornstarch<br>wheat flour, white, all-purpose, unenriched<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, ginger, ground<br>soup, chicken broth or bouillon, dry<br>beef, grass-fed, ground, raw<br>spices, pepper, black","directions":"Mix it all together!<br>I usually save an old bread crumbs canister and just fill it with all the ingredients, then shake thoroughly to mix.<br>For perfect, moist pork chops with gravy, pound them thin, press mixture into both sides of (dry) chop, then fry in a preheated pan with oil until golden brown.<br>Remove chops and add a couple cups of water to the pan.<br>Deglaze pan and stir until it boils.<br>Add chops and simmer for five minutes.<br>If mixture doesn't thicken enough, or you want to make it more flavorful, add more of the mix directly to the water and stir constantly with whisk.<br>This breading can be used on pork, chicken, or beef.<br>It results in a moist and delicious meal every time.","url":"https://recipe.bluelayer.org/recipe/40327/breading-mix"},{"id":"40247","title":"Fall off the Bone Sweet & Sour Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>vinegar, distilled<br>sugars, brown<br>catsup<br>tomatoes, red, ripe, raw, year round average<br>mustard, prepared, yellow<br>cornstarch<br>salt, table<br>spices, pepper, black<br>spices, paprika","directions":"Put ribs in roasting pan.<br>Mix remaining ingredients together.<br>Pour over ribs.<br>Bake at 325F for 3 hours.<br>Baste or \"rotate\" the ribs during cooking to make sure all of them get a nice coating of the sauce.","url":"https://recipe.bluelayer.org/recipe/40247/fall-off-the-bone-sweet-sour-ribs"},{"id":"40219","title":"Salt Encrusted Prime Rib","ingredients":"salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>spices, pepper, black<br>spices, garlic powder","directions":"Pre-heat over to 210 degrees.<br>Season all areas of roast with pepper and garlic powder.<br>Combine 1/2 of the salt in a bowl with enough water to make a thick paste.<br>Pour a layer of salt in the bottom of the pan and place the roast on top of it.<br>Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.<br>Place a meat thermometer probe into the thickest part of the roast.<br>Roast the meat until it reaches an internal temperature of 125-30 degrees (F).<br>When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.<br>After rest period crack salt and discard.<br>Transfer roast to a carving board.<br>Prepare au jus seperately.","url":"https://recipe.bluelayer.org/recipe/40219/salt-encrusted-prime-rib"},{"id":"40194","title":"Easy Peasy Peachy Barbecue Sauce","ingredients":"peaches, yellow, raw<br>sauce, barbecue<br>mustard, prepared, yellow<br>honey","directions":"Mix the pureed peaches, barbecue sauce, mustard and honey in a small bowl.<br>Thats it!<br>Perfect for grilled poultry, pork, tofu, shrimp, a meaty fish such as salmon, swordfish, or mahi-mahi.<br>Notes: If you dont have a food processor to puree the peaches, then mince the peaches with a knife, then mash them with a fork.<br>This sauce is also great made with mangos, nectarines or apricots.","url":"https://recipe.bluelayer.org/recipe/40194/easy-peasy-peachy-barbecue-sauce"},{"id":"40098","title":"Boerewors - South African Sausage","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, coriander seed<br>salt, table<br>spices, pepper, black<br>spices, cloves, ground<br>spices, nutmeg, ground<br>vinegar, distilled","directions":"Mix everything very well together.<br>Stuff casings if used or shape into patties for the best hamburgers in the world!<br>Barbecue or pan-fry 4 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/40098/boerewors-south-african-sausage"},{"id":"40058","title":"Juicy Balsamic-Glazed Pork Tenderloin With Garlic and Thyme","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>vinegar, balsamic<br>sugars, brown<br>spices, thyme, dried<br>spices, garlic powder","directions":"Preheat oven to 375 degrees.<br>Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.<br>Season all sides with salt and pepper to your own taste.<br>Heat oil in large frying pan over medium-high heat.<br>Get the pan nice and hot!<br>Place pork into pan, and brown/sear on all sides, don't forget the ends.<br>About 2-3 minutes per sides, if your pan is very hot.<br>Check so you don't burn it or under sear it.<br>Remove pork from pan and set on a plate.<br>Turn down heat to medium, and add the balsamic vinegar.<br>Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!<br>Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly.<br>Don't worry, it's very easy.<br>Do this for about 2-3 minutes til sauce has reduced and is thickened a little.<br>Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!<br>Turn heat off.<br>Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.<br>Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.<br>Sprinkle with half the garlic powder, (1/4 teaspoons also).<br>Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.<br>Now season the top the same way.<br>Pour remaining glaze over pork.<br>Let rest 10 minutes, and keep re-glazing with the sauce in the pan.<br>(Just tilt the pan and spoon it over.<br>).<br>Place in oven and roast for 30-35 minutes.<br>(35 if slightly larger).<br>Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.<br>This gives you time to heat up that corn or green beans!<br>Remove pork from baking dish to platter, slice and plate.<br>Stir pan juices and pour over slices.<br>(Don't scrape the bottom or any super thick parts, though, just mostly the juices).<br>And serve!<br>:).<br>*Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!)<br>for 45 minutes uncovered.<br>It will all get done at the same time with the resting time of the pork!<br>HTH!<br>:).","url":"https://recipe.bluelayer.org/recipe/40058/juicy-balsamic-glazed-pork-tenderloin-with-garlic-and-thyme"},{"id":"40053","title":"Slow Cooker Baked Beans","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"The night before, combine the Great Northern Beans and water in a large saucepan.<br>Bring to a boil, and cook for 1 1/2 hours.<br>Pour beans and their liquid into a bowl, cover and refrigerate overnight.<br>In the morning, drain off liquid, reserving 1 cup.<br>Pour beans and the reserved liquid into the crock of a slow cooker.<br>Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper.<br>Cover, and cook on Low for 12 to 14 hours.<br>Stir before serving.","url":"https://recipe.bluelayer.org/recipe/40053/slow-cooker-baked-beans"},{"id":"40017","title":"Oven Baked BBQ Ribs","ingredients":"onions, raw<br>catsup<br>water, bottled, generic<br>salt, table<br>sauce, worcestershire<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard.<br>Split ribs down the center between the bones.<br>Heat a large lightly oiled skillet over medium-high heat.<br>Add ribs and sear until browned.<br>This may have to be done in several batches.<br>Place ribs in a single layer in two baking pans or casserole dishes.<br>Pour half of the sauce over the ribs, reserve remainder.<br>Bake ribs in preheated oven for 3 hours.<br>Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours.<br>Continue turning and basting ribs using sauce in the pan during the last hour of baking.","url":"https://recipe.bluelayer.org/recipe/40017/oven-baked-bbq-ribs"},{"id":"39941","title":"Spareribs","ingredients":"sugars, brown<br>soy sauce made from soy (tamari)<br>spices, paprika<br>vinegar, distilled<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"There are 2 Options now.<br>Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.<br>Place rib meat in a pressure cooker with 1 cup of water.<br>Once at full pressure, cook for 15 minutes.<br>Drain water and add sauce ingredients.<br>Leave on high and simmer for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/39941/spareribs"},{"id":"39878","title":"Country Club Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, garlic powder<br>spices, pepper, black","directions":"Trim the prime rib roast of excess fat and any connective tissue.<br>Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep).<br>Preheat the oven to 400 degrees F (200 degrees C).<br>In a small bowl, mix together the kosher salt, garlic powder, and black pepper.<br>Rub the mixture into the roast until it develops a crust.<br>Really pack it on.<br>Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep.<br>Cover the roast with a lid or aluminum foil.<br>Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer.<br>The internal temperature should be at least 145 degrees F (63 degrees C).<br>Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve.<br>Let stand for a few minutes before carving if not holding.<br>Put on your silly white hat, set up the buffet carving station, and watch the hungry people line up!","url":"https://recipe.bluelayer.org/recipe/39878/country-club-prime-rib"},{"id":"39834","title":"Brew-House Baby Back Ribs","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Heat oven to 350F.<br>Mix first 6 ingredients; rub onto both sides of ribs.<br>Place in 13x9-inch foil-lined pan.<br>Bake 1 hour.<br>Heat barbecue to medium-high heat; cover grates with additional foil.<br>Transfer ribs from pan to barbecue.<br>Grill 20 min.<br>or until tender, turning and brushing occasionally with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/39834/brew-house-baby-back-ribs"},{"id":"39738","title":"Honey Mustard Marinade Recipe","ingredients":"sauce, teriyaki, ready-to-serve<br>honey<br>mustard, prepared, yellow<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine four ingredients.<br>Place ribs or chicken in a plastic storage bag and pour marinade.<br>Zip tightly and shake.<br>Place in the refrigerator for at least 2 hours before grilling.","url":"https://recipe.bluelayer.org/recipe/39738/honey-mustard-marinade-recipe"},{"id":"39727","title":"Spicy Rice and Kale","ingredients":"soup, vegetable broth, ready to serve<br>a cajun life, all purpose cajun seasoning,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bring broth and Cajun seasoning to a boil in a large heavy saucepan.<br>Stir in rice and kale and bring back to a boil.<br>Reduce heat to low, cover and cook until rice is tender and the liquid is absorbed, about 20 minutes for white rice and 30 minutes for brown rice.","url":"https://recipe.bluelayer.org/recipe/39727/spicy-rice-and-kale"},{"id":"39455","title":"Flank Steak Marinade","ingredients":"sauce, worcestershire<br>soy sauce made from soy (tamari)<br>spices, pepper, black<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder","directions":"Mix all ingredients well and pour over flank steak.<br>Marinate in refrigerator for a minimum of 12 hours (24 hours is really better).<br>Easily seasons at least 1 pound of flank steak.<br>Can also be used as a marinade for chicken, pork, or veggies!<br>This is the easiest (and tastiest) flank steak you will ever have.","url":"https://recipe.bluelayer.org/recipe/39455/flank-steak-marinade"},{"id":"39321","title":"Marinated Pork Tenderloin w/Horseradish Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>oil, olive, salad or cooking<br>honey<br>salt, table<br>spices, pepper, black<br>spices, oregano, dried<br>spices, rosemary, dried<br>spices, tarragon, dried<br>salad dressing, mayonnaise, regular<br>horseradish, prepared<br>salt, table<br>spices, pepper, black<br>lemon juice, raw","directions":"In a mixing bowl, mix marinade ingredients.<br>Add tenderloin(s) and coat thuroughly.<br>Let marinate in the refrigerator for at least 2 hours.<br>Preheat oven to 400F.<br>Add butter to an oven-safe skillet or saute pan over medium-high heat.<br>Sear the marinated tenderloin(s) on all sides until a brown crust has formed.<br>Place pan with tenerloin(s) into oven and bake for 15 minutes or until internal temperature reaches 135F.<br>Mix together horseradish sauce ingredients in separate bowl and set aside.<br>Remove meat when finished and let rest for 5-10 minutes before slicing.<br>Serve in 1/4-1/2 inch thick slices with sauce on the side.","url":"https://recipe.bluelayer.org/recipe/39321/marinated-pork-tenderloin-w-horseradish-sauce"},{"id":"39282","title":"Potato and Lardon Casserole","ingredients":"potatoes, raw, skin<br>bacon, meatless<br>spices, thyme, dried<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>butter, without salt","directions":"Preheat oven to 350F.<br>If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position.<br>Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces.<br>Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through).<br>Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.<br>Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes.<br>Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well.<br>Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.<br>Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes.<br>Increase oven temperature to 425F, then continue to bake until top is golden, about 15 minutes.<br>Season with salt.","url":"https://recipe.bluelayer.org/recipe/39282/potato-and-lardon-casserole"},{"id":"39112","title":"Cranberry-Orange Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cranberries, dried, sweetened<br>soup, chicken broth or bouillon, dry<br>orange juice, raw<br>cranberry juice, unsweetened<br>cornstarch","directions":"Place pork roast in 3 1/2 - to 4-quart slow cooker.<br>In small bowl, combine cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail; mix well.<br>Pour over pork.<br>Cover; cook on low setting for 7 to 9 hours.<br>Remove pork from slow cooker; place on serving platter.<br>Cover with foil.<br>Pour juices from slow cooker into medium saucepan; if necessary, skim off any fat.<br>In small bowl, blend remaining 1/4 cup cranberry juice cocktail and.<br>cornstarch until smooth.<br>Stir into juices in saucepan.<br>Cook over medium heat until bubbly and thickened, stirring constantly.<br>Cut pork into slices.<br>Serve pork with sauce.<br>If desired, garnish with additional shredded orange peel.","url":"https://recipe.bluelayer.org/recipe/39112/cranberry-orange-pork-roast"},{"id":"39084","title":"Barbeque Pork Roast Recipe","ingredients":"beef, grass-fed, ground, raw<br>onions, raw<br>sugars, granulated<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>vinegar, cider<br>sauce, worcestershire<br>catsup<br>water, bottled, generic","directions":"Mix all ingredients but meat in saucepan over medium heat.<br>Simmer for 3-5 min.<br>Pour over roast in roasting pan.<br>Cook in 325 oven for 3 hrs.<br>Baste frequently.<br>Shred roast after it has cooled.<br>Serve with rolls or possibly on noodles.<br>The roast will just fall apart - juicy and tender.","url":"https://recipe.bluelayer.org/recipe/39084/barbeque-pork-roast-recipe"},{"id":"39076","title":"Pork Loins With Peach Jam","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>sauce, salsa, ready-to-serve<br>jams and preserves, apricot<br>cornstarch<br>water, bottled, generic","directions":"Spray slow cooker with non-stick cooking spray.<br>Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat.<br>Add salsa and jam, stir.<br>Cook on high 3-3 1/2 hours, or until meat is tender.<br>Remove meat to serving dish, and keep warm.<br>In a bowl, blend cornstarch, and water.<br>Turn cooker to high, when sauce simmers, stir in cornstarch water mixture.<br>Continue stirring until fully absorbed.<br>Continue cooking, stirring occasionally, until sauce thickens.<br>Serve over or alongside pork.","url":"https://recipe.bluelayer.org/recipe/39076/pork-loins-with-peach-jam"},{"id":"39028","title":"Pork Tenderloin with Savory Apple Gravy Crockpot","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>mustard, prepared, yellow<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>cornstarch<br>water, bottled, generic","directions":"Spray the bottom of the crockpot with cooking spray and add your pork.<br>In a bowl, add chicken broth, apple juice or applesauce and mustard; whisk together until combined.<br>Pour over pork tenderloin.<br>Add the spices and place lid on crockpot.<br>Set the crockpot to low for 8 hours or on high for 4-5 hours.<br>Once pork is cooked, carefully place pork onto plate and cover with aluminum foil.<br>In a small bowl, add cornstarch and water; mix until smooth.<br>Take the juice left in the crockpot and place in a small sauce pan.<br>Over medium heat, whisk in cornstarch and water mixture until it has thickened, about 2-4 minutes.<br>Cut pork into slices and pour gravy over pork.<br>You can even use the sauce for gravy over potatoes.","url":"https://recipe.bluelayer.org/recipe/39028/pork-tenderloin-with-savory-apple-gravy-crockpot"},{"id":"38974","title":"Mexican Chorizo","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spices, paprika<br>oil, olive, salad or cooking<br>sugars, granulated<br>spices, oregano, dried<br>spices, cumin seed<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.<br>Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.<br>The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.","url":"https://recipe.bluelayer.org/recipe/38974/mexican-chorizo"},{"id":"38968","title":"Jills Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>soy sauce made from soy (tamari)<br>onions, raw<br>spices, garlic powder<br>vinegar, red wine<br>salt, table<br>spices, pepper, black<br>sugars, brown","directions":"Wrap the tenderloin pieces in bacon.<br>Place in an 8 1/2 x 11 pan.<br>Poke holes in meat with a fork.<br>Combine rest of ingredients in a small bowl; stir well.<br>Pour marinade over meat.<br>Refrigerate, uncovered, 2 to 3 hours or overnight.<br>Bake in a 300 degree oven for two to three hours.<br>If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking.<br>Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.","url":"https://recipe.bluelayer.org/recipe/38968/jills-pork-tenderloin"},{"id":"38932","title":"Pepper Crusted Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>corn, sweet, white, raw<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>mustard, prepared, yellow","directions":"Preheat oven to 475 degrees.<br>Mix flour and pepper.<br>Stir into softened butter, then stir in mustard, making a paste.<br>Spread paste on top and sides of roast.<br>Bake at 475 degrees for 20 minutes.<br>Reduce heat to 325 and cover roast loosely with foil.<br>Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.","url":"https://recipe.bluelayer.org/recipe/38932/pepper-crusted-pork-roast"},{"id":"38842","title":"Andouille Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"Grind pork butt for sausage.<br>Place grnd pork in large mixing bowl and blend in all other ingredients.<br>Form into links using case-less method described.<br>In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.<br>The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.","url":"https://recipe.bluelayer.org/recipe/38842/andouille-sausage-recipe"},{"id":"38813","title":"Southern Homestyle Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, olive, salad or cooking","directions":"Fry sausage until golden brown.<br>Add bacon grease, then flour to the grease and cooked sausage.<br>Stir until blended.<br>Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).<br>Now add your milk.<br>Stir constantly until desired thickness.<br>Serve over your favorite biscuits.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/38813/southern-homestyle-sausage-gravy"},{"id":"38789","title":"Sesame Jasmine Rice With Vegetables","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, sesame, salad or cooking<br>carrots, raw<br>sauce, fish, ready-to-serve<br>seeds, sesame seeds, whole, dried","directions":"In a medium saucepan, bring broth to a boil.<br>Add Jasmine rice, sesame oil and fish sauce.<br>Reduce to a simmer and cover.<br>Simmer for 15 to 20 minutes or until all the broth is absorbed.<br>In a nonstick skillet over medium high heat, heat vegetable oil.<br>Add scallions, carrots and sesame seeds.<br>Saute until vegetables are tender and sesame seeds are lightly golden.<br>Lightly salt.<br>Add the cooked rice to the vegetables and mix together well.<br>Serve with chicken, pork, beef or fish.<br>Yum!","url":"https://recipe.bluelayer.org/recipe/38789/sesame-jasmine-rice-with-vegetables"},{"id":"38771","title":"Angela's Leberkase Bavarian Loaf","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>salt, table<br>water, bottled, generic<br>sugars, granulated<br>spices, marjoram, dried<br>spices, ginger, ground<br>mustard, prepared, yellow<br>spices, nutmeg, ground<br>spices, pepper, black<br>soy sauce made from soy (tamari)<br>onions, raw","directions":"Cube fat and grind through a medium die.<br>Set aside.<br>Cube beef and pork; add salts.<br>Place meat in a food processor and run for approximately 30 seconds, until sticky.<br>Add ice slowly, running machine until it is absorbed.<br>Add fat and run machine until mixture is smooth.<br>Add sugar, spices, maggi, and onion.<br>Preheat oven to 350F.<br>Oil pans or molds well.<br>Place molds on sheet pans.<br>Fill molds with loaf mixture.<br>Place in water bath, and bake/poach in oven to an internal temperature of 160F.","url":"https://recipe.bluelayer.org/recipe/38771/angelas-leberkase-bavarian-loaf"},{"id":"38759","title":"Sweet and Sour Mustard Sausages and Meatballs","ingredients":"apples, raw, with skin<br>mustard, prepared, yellow<br>onions, raw<br>spices, garlic powder<br>spices, curry powder<br>pork sausage, link/patty, unprepared<br>meatballs, meatless","directions":"In your crockpot, combine the jelly, mustard, onion, garlic, and curry powder, and stir well to mix.<br>Add the sausages and meatballs.<br>Cover and cook: if meatballs are frozen, heat on high for 4 hours; if meatballs are thawed, heat on high for at least 2 hours.<br>You can also use just all sausage or all meatballs.","url":"https://recipe.bluelayer.org/recipe/38759/sweet-and-sour-mustard-sausages-and-meatballs"},{"id":"38677","title":"Susan's Stuffed Mushrooms","ingredients":"mushrooms, white, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, cheddar<br>bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms and dice stems; set aside.<br>In large skillet brown sausage.<br>With slotted spoon remove meat and drain on paper towel.<br>Remove all but 2 tablespoons of meat drippings.<br>In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.<br>Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).<br>Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.<br>Place in ungreased baking pan and bake for 15 minutes.<br>Note: You may add any additional seasoning to meat you like!<br>I add this mixture to my meat:.<br>1tsp onion powder.<br>1 tsp season salt.<br>2 tbsp of chopped garlic (or 1 tbsp of garlic powder).<br>Dash or 2 of crushed red pepper flakes.<br>Salt and pepper to taste.<br>And I top each cap with a dab of cheese.<br>You can make ahead and keep in fridge until ready to cook.","url":"https://recipe.bluelayer.org/recipe/38677/susans-stuffed-mushrooms"},{"id":"38635","title":"Thick 'n' Zesty Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, garlic powder<br>catsup<br>vinegar, distilled<br>sugars, granulated<br>spices, chili powder<br>salt, table<br>spices, paprika<br>mustard, prepared, yellow<br>celery, raw<br>spices, pepper, black","directions":"Place ribs in a greased 13x9x2 inch baking dish.<br>Rub with garlic salt.<br>Bake, uncovered, at 350* for 45 minutes; drain.<br>Combine the remaining ingredients; mix well.<br>Pour over ribs.<br>Bake, uncovered, for 40-50 minutes or until ribs are tender, basting several times.","url":"https://recipe.bluelayer.org/recipe/38635/thick-n-zesty-ribs"},{"id":"38601","title":"Stocks","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat a heavy kettle or stockpot over medium heat.<br>Add the meat and the bones of whichever meat you are using and cook until well browned all over, turning them now and then.<br>(For the beef stock, add the carrots after meat begins to brown.)<br>Then add 2 gallons of water to the pot, plus all the stock seasonings.<br>Bring to a light boil, then lower to a bare simmer.<br>Cook for 2-3 hours.<br>As the pot boils, skim any foam that rises to the top.<br>For meat and chicken stocks, also skim off any fat.<br>Cook for the noted time, then strain stocks through the finest sieve or cheesecloth.<br>Dispose of solids (except for the chicken or meats, which can be picked up from the bones for use in other recipes).<br>Stocks can be further reduced and intensified by continuing to simmer after the solids have been removed.<br>Let stock cool to lukewarm, then refrigerate if not using right away.<br>For beef and chicken stocks, the fat will rise and solidify upon chilling and can be easily removed.<br>All except vegetable stocks may become gelatinous in the refrigerator; this is not a problem.","url":"https://recipe.bluelayer.org/recipe/38601/stocks"},{"id":"38574","title":"Polish, Sausage Patties","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, marjoram, dried<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>alcoholic beverage, beer, regular, all","directions":"In a small bowl, combine dry ingredients.<br>Pinch and rub ingredients together, allowing marjoram oil to blend with other spices.<br>in a medium bowl, mix ground pork and spices until well mixed with seasonings throughout the pork.<br>Add the beer or liquid and mix until all liquid is absorbed.<br>Make the mixture into 10 (2 ounce) balls, press into patties.<br>When freezing place a wax paper separator between patties.","url":"https://recipe.bluelayer.org/recipe/38574/polish-sausage-patties"},{"id":"38526","title":"Pork Braised In Milk Recipe","ingredients":"butter, without salt<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Heat butter and oil in pot large sufficient to hold meat.<br>Brown meat on all sides.<br>Add in salt, pepper and lowfat milk (slowly).<br>When lowfat milk boils, cover pot and cook on medium heat for 1 1/2 to 2 hrs till meat is tender.<br>Be sure to baste and turn meat from time to time.<br>Remove meat to cutting board and allow to cold before slicing.<br>(Use pan drippings to make a gravy if desired.)","url":"https://recipe.bluelayer.org/recipe/38526/pork-braised-in-milk-recipe"},{"id":"38511","title":"Pork Tenderloin with Mustard Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>onions, raw<br>peppers, sweet, green, raw<br>water, bottled, generic<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>wheat flour, white, all-purpose, unenriched","directions":"Place the pork tenderloin in a 24-oz shallow casserole.<br>Sprinkle with salt and onion.<br>Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn.<br>Microwave 4 minutes longer.<br>Mix the remaining ingredients; spoon over the pork.<br>Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes.","url":"https://recipe.bluelayer.org/recipe/38511/pork-tenderloin-with-mustard-sauce"},{"id":"38507","title":"Chinese Sweet And Sour Pork Recipe","ingredients":"soy sauce made from soy (tamari)<br>sugars, granulated","directions":"Slice meat.<br>Place in small bowl with soy sauce and sugar.<br>Marinate in refrigerator 30 min.<br>Beat egg white till foamy.<br>Put it on the meat and fold in.<br>Coat each piece of meat with cornstarch.<br>Fry in oil till done.<br>Remove from pan.<br>Set aside.<br>Slice carrots diagonally.<br>Cook till tender-crisp.<br>Add in peppers, mushrooms and pineapple.<br>Stir together sugar, soy sauce, vinegar, cornstarch and water for sauce.<br>Add in to vegetables and bring to a boil.<br>Add in meat quickly and stir to coat with sauce.<br>Remove from heat.<br>Serve with rice.<br>Serves 4.","url":"https://recipe.bluelayer.org/recipe/38507/chinese-sweet-and-sour-pork-recipe"},{"id":"38498","title":"Connecticut Sausage Whirls","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned.<br>Set aside.<br>In a large bowl, combine flour, salt, and baking powder.<br>Cut in butter with pastry blender until mixture resembles coarse crumbles.<br>Stir in milk to make soft dough.<br>Divide dough in half.<br>Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick.<br>Spread evenly with sausage and onion.<br>Roll up as for jellyroll.<br>Seal edges.<br>Wrap in plastic wrap and freeze until ready to use.<br>Thaw bread and preheat oven to 400*.<br>Bake \"loaves\" on greased baking sheet for 10 minutes until golden.<br>Cook 10 minutes before slicing.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/38498/connecticut-sausage-whirls"},{"id":"38477","title":"Pinto Beans With Sausage","ingredients":"beans, snap, green, raw<br>salt, table<br>spices, garlic powder<br>pork sausage, link/patty, unprepared","directions":"Bring water to a boil.<br>At this time add beans,salt, minced garlic and sausage.<br>Reduce heat, and simmer, stirring occasionally until tender.<br>Add HOT water when needed,this depends on how fast you simmer them.","url":"https://recipe.bluelayer.org/recipe/38477/pinto-beans-with-sausage"},{"id":"38414","title":"Dad's Favorite Hot Dish Recipe","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Cut meat in cubes and cook in 4 c. water with 2 tsp.<br>salt.<br>When tender, drain off broth and cook 1 6 oz package wide noodles in it.<br>Then add in to noodles, meat, 1 small onion, minced, 1 small package frzn peas, 1 small jar diced pimientos, 1 green pepper, minced, 1 can cream of chicken soup, 1 can cream of mushroom soup and 1/2 lb.<br>diced American cheese.<br>Mix all together and turn into a well buttered casserole dish.<br>May cover top with crushed potato chips if you like.<br>Bake 45 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/38414/dads-favorite-hot-dish-recipe"},{"id":"38397","title":"Dry Rub Baby Back Ribs","ingredients":"spices, paprika<br>sugars, brown<br>orange juice, raw<br>salt, table<br>spices, cumin seed<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In a small bowl, stir together all ingredients except the ribs.<br>Rub spice mixture all over the ribs.<br>Cover with plastic wrap and refrigerate ribs for at least 2 hours or up to 12 hours.<br>Preheat the grill to medium heat.<br>Arrange the ribs on the barbeque and grill for 40 to 45 minutes, turning with tongs occasionally until meat is tender and crisp on the outside.","url":"https://recipe.bluelayer.org/recipe/38397/dry-rub-baby-back-ribs"},{"id":"38361","title":"Hanky Pankies","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>spices, garlic powder<br>spices, pepper, black<br>cheese, parmesan, hard<br>wheat flours, bread, unenriched","directions":"In a large skillet, cook sausage over a medium heat until it is browned and cooked through.<br>Stir onion, garlic powder, black pepper, and process cheese into the skillet.<br>Stir until the cheese is melted and the ingredients are well combined.<br>Spread 1 tablespoon of mixture onto each slice of cocktail rye.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/38361/hanky-pankies"},{"id":"38358","title":"Cranberry Baked Beans","ingredients":"beans, snap, green, raw<br>cranberry juice, unsweetened<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>catsup<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>salt, table<br>spices, ginger, ground","directions":"Place beans in a Dutch overn or soup kettle.<br>Add water to cover by 2\".<br>Bring to a boil.<br>Boil for 2 minutes.<br>Remove from heat.<br>Cover and let stand for 1 hour.<br>Drain beans and discard liquid.<br>Return beans to Dutch oven.<br>Add cranberry juice.<br>Bring to boil.<br>Reduce heat.<br>Cover and simmer for 1 hour or until the beans are almost tender.<br>Drain, reserving cranberry liquid.<br>Palce beans in a 2 and 1/2 qt casserole or bean pot.<br>Add remaining ingredients and 1 and 1/2 c cranberry liquid.<br>Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.<br>Add reserved cranberry liquid as needed.","url":"https://recipe.bluelayer.org/recipe/38358/cranberry-baked-beans"},{"id":"38327","title":"Crock Pot Country Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salad dressing, italian dressing, commercial, regular","directions":"Poke the ribs with a fork a few times.<br>Marinate ribs in dressing.<br>Place in crock pot and cook on low for 6-8 hours or high for 3-4 hours.<br>Once the ribs are done you can place them in a pan under the broiler for a few minute for a little crispiness.","url":"https://recipe.bluelayer.org/recipe/38327/crock-pot-country-style-ribs"},{"id":"38308","title":"Cavolo Nero with Cilantro","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, raw<br>spices, coriander seed<br>oil, olive, salad or cooking","directions":"Put cavolo nero crosswise into 1/4-inch-wide strips and cook in a large pot of salted boiling water 3 minutes.<br>Reserve 1/4 cup cooking liquid and drain cavolo nero in a colander.<br>Cook onion and 1/2 cup cilantro in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until onion is softened.<br>Add cavolo nero, salt to taste, and reserved cooking liquid and simmer, stirring, until cavolo nero is just tender, 3 to 5 minutes.<br>Stir in remaining 1/2 cup cilantro and season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/38308/cavolo-nero-with-cilantro"},{"id":"38302","title":"Easy & Elegant Pork Tenderloin","ingredients":"corn, sweet, white, raw<br>bread crumbs, dry, grated, plain<br>oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F (220 degrees C).<br>Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.<br>Place pork on a shallow cooking sheet.<br>Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.<br>Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.<br>Let the pork rest for 10 minutes, then cut into 1/2 inch slices.","url":"https://recipe.bluelayer.org/recipe/38302/easy-elegant-pork-tenderloin"},{"id":"38228","title":"Hawaiian Barbecue Sauce","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>molasses<br>spices, ginger, ground","directions":"Mix all ingredients well.<br>Use to baste chicken, pork, or lamb.","url":"https://recipe.bluelayer.org/recipe/38228/hawaiian-barbecue-sauce"},{"id":"38171","title":"Tomato Barbecue Baby Back Ribs","ingredients":"onions, raw<br>spices, garlic powder<br>catsup<br>molasses<br>vinegar, cider<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Put oven rack in lower third of oven and preheat oven to 350F.<br>Line a 17- by 12- by 1-inch shallow baking pan with foil.<br>Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat.<br>Reduce heat and simmer, covered, 15 minutes.<br>Transfer sauce to a food processor and puree until smooth.<br>Coat both sides of ribs with sauce.<br>Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary.<br>Cover pan tightly with foil and bake ribs 1 hour.<br>Remove foil (from top) and bake ribs 1 hour more.","url":"https://recipe.bluelayer.org/recipe/38171/tomato-barbecue-baby-back-ribs"},{"id":"38144","title":"Sarasota's Favorite Simple Fresh Chicken Marinade","ingredients":"oil, olive, salad or cooking<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, thyme, dried<br>parsley, fresh<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Seasoning -- Just mix in all in a large baggie, toss well and add the chicken.<br>Any type of chicken will work, boneless skinless, thighs, wings, drumettes, bone in breasts, even quarters.<br>Also pork chops, tenderloins, or just even cubes of chicken or pork for kabobs.<br>Of course cubes or thinner cuts will take shorter to marinade, whereas -- larger cuts such as bone in breasts will take longer to marinate.<br>Just enjoy, it is just a nice fresh taste and works great.","url":"https://recipe.bluelayer.org/recipe/38144/sarasotas-favorite-simple-fresh-chicken-marinade"},{"id":"38132","title":"Easy, Quick and GOOD Pork roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black","directions":"Make x's into the pork roast all over and put the garlic on- you will have to use your hands to rub the garlic into the x's and all over the roast.<br>Sprinkle the pepper over the roast and garlic.<br>Cook at 525 for 30-40 minutes (it may smoke- you may have to turn the fan on) then lower and cook at 325 for another 30-40 minutes.<br>This is the best pork roast ever- and in a SHORT time with little fuss- I do dinners and parties and I have had people come into the kitchen to tell me that this was the BEST pork they have ever had.<br>I live alone, so when I do this at home, I use a pork tenderloin (about 1-1/2 lbs) and cut the time to 15-20 minutes for each temp.<br>If you aren't sure- you might want to try this for the first time with a tenderloin- my grocery store has them buy one get two free almost once a month!<br>But this is GOOD!","url":"https://recipe.bluelayer.org/recipe/38132/easy-quick-and-good-pork-roast"},{"id":"38127","title":"Katsu Sauce","ingredients":"sauce, worcestershire<br>catsup<br>soy sauce made from soy (tamari)<br>spices, pepper, black","directions":"In a small bowl, mix together all the ingredients until well combined.<br>Drizzle over pork or chicken katsu and enjoy!","url":"https://recipe.bluelayer.org/recipe/38127/katsu-sauce"},{"id":"38115","title":"Grilled Pork Tenderloin with Dijon Mustard","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black","directions":"Preheat the grill to medium heat.<br>Using a paring knife, cut a gulley down the middle of the pork tenderloin end to end.<br>Make sure NOT to cut all the way through.<br>Open the pork loin and lay it flat.<br>Make additional small cuts to open it wider if needed.<br>Slather the pork tenderloin with Dijon mustard on both sides.<br>Sprinkle with salt and pepper on both sides.<br>Grill for 5 minutes per side.<br>Remove from the grill and tent with foil for 5-10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/38115/grilled-pork-tenderloin-with-dijon-mustard"},{"id":"38076","title":"Dan's Tasty Pork","ingredients":"salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a large pot combine apple juice concentrate, sugar and salt and add 5 cups water.<br>While bringing to a simmer add bay leaf, peppercorns and thyme.<br>Let simmer for 5 minutes and then cool completely (add ice cubes to speed this up).<br>When completely cooled place the roast into the brine and weight it down to submerge.<br>Brine the pork for 12 - 24 hours.<br>Preheat oven to 375 degrees.<br>Pat the roast dry, heat 2 tablespoons oil in large skillet.<br>Brown roast on all sides, about 3 minutes per side.<br>Place roast in a roasting pan and roast until the meat is at 160 degrees about 2 - 2 1/2 hours Remove from oven and let rest 10 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/38076/dans-tasty-pork"},{"id":"38032","title":"Brining! the Answer to Tender Pork Chops!","ingredients":"salt, table<br>sugars, brown<br>corn, sweet, white, raw<br>mustard, prepared, yellow<br>vinegar, cider<br>water, bottled, generic","directions":"Combine all, except ice and meat.<br>You will have enough brine for 5 thick chops.<br>(1-1/2 Inch thick each).<br>Stir until salt and sugar are dissolved.<br>Add the ice cubes and stir until almost all are melted.<br>Place in a ceramic dish or heavy freezer bag.<br>Add your meat.<br>be sure it is covered.<br>Refrigerate NO MORE than 2 HOURS!<br>Rinse well.<br>Dry well.<br>Cook as desired.<br>No extra seasoning needed.<br>:-).<br>** For the apple cider vinegar try to buy \"BRAG ORGANIC-UNFILTERED\".<br>Most stores have it, for sure your Health Food Store.","url":"https://recipe.bluelayer.org/recipe/38032/brining-the-answer-to-tender-pork-chops"},{"id":"38018","title":"Whiskey Marinade for Chicken, Pork or Steak","ingredients":"alcoholic beverage, distilled, whiskey, 86 proof<br>sugars, brown<br>oil, olive, salad or cooking<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>salt, table<br>spices, pepper, black","directions":"Place brown sugar in bowl.<br>Add whiskey to brown sugar and mix.<br>Add olive oil to whiskey and brown sugar mixture.<br>Add remaining ingredients.<br>Place meat in air tight container.<br>Pour mixture over meat.<br>Seal in air tight container.<br>Shake container.<br>Place meat with marinade in refrigerator for 3 hours to overnight.<br>Cook meat on grill.","url":"https://recipe.bluelayer.org/recipe/38018/whiskey-marinade-for-chicken-pork-or-steak"},{"id":"38001","title":"Low Carb Meat-Lover's Pizza","ingredients":"butter, without salt<br>tomato sauce, canned, no salt added<br>pork sausage, link/patty, unprepared<br>pepperoni, beef and pork, sliced<br>cheese, mozzarella, low sodium<br>mushrooms, white, raw","directions":"Preheat oven to 450 degrees .<br>Heat a medium oven-proof skillet over low heat.<br>Brush one side of low-carb lavash (3 net grams carbs)with half the butter.<br>Place the lavash, butter-side-down, in the skillet and cook for 45 seconds.<br>Brush with remaining butter and turn the lavash over to brown the other side.<br>Remove skillet from heat.<br>Spread tomato sauce evenly over the lavash.<br>Top with the sausage, pepperoni, and cheese.<br>Add mushrooms, fresh or canned, if desired.<br>Place skillet into the hot oven and bake 10 minutes, till pizza is bubbly and cheese is golden.<br>Remove skillet from oven (use a pot holder - the handle will be HOT).<br>Slide pizza out of skillet and cool 1 or 2 minutes.<br>Cut into 6 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/38001/low-carb-meat-lovers-pizza"},{"id":"37987","title":"Lexington, North Carolina BBQ Sauce","ingredients":"water, bottled, generic<br>vinegar, cider<br>catsup<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Whisk together all ingredients until sugar and salt are dissolved.<br>Pull pork into thin shreds and toss with half of the sauce.<br>Save the remaining sauce to serve at the table for people who like a little more.<br>Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/37987/lexington-north-carolina-bbq-sauce"},{"id":"37982","title":"All Meat Spice Rub","ingredients":"spices, fennel seed<br>spices, ginger, ground<br>spices, garlic powder<br>spices, coriander seed<br>spices, cinnamon, ground","directions":"mix all in small bowl.<br>place in airtight container.will keep up to 3 months.<br>great on fish pork chicken or beef.","url":"https://recipe.bluelayer.org/recipe/37982/all-meat-spice-rub"},{"id":"37918","title":"Bull's Eye BBQ Sauce","ingredients":"onions, raw<br>tomato sauce, canned, no salt added<br>alcoholic beverage, beer, regular, all<br>catsup<br>sugars, brown<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>sauce, worcestershire<br>spices, pepper, red or cayenne","directions":"Combine ingredients, cover and simmer for 45 minutes.<br>If you taste the sauce before simmering, it will not taste as good as when the flavors have melded, but after cooking it is great.<br>Just like the 'real' sauce on barbecued pork steaks.<br>For the original, do not use beer.","url":"https://recipe.bluelayer.org/recipe/37918/bulls-eye-bbq-sauce"},{"id":"37889","title":"Orange BBQ Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>soup, beef broth or bouillon canned, ready-to-serve<br>sauce, barbecue<br>orange juice, raw","directions":"Heat grill to medium-low heat.<br>Place half the ribs in single layer on large sheet heavy-duty foil.<br>Mix broth, barbecue sauce and drink mix until blended; pour half over ribs.<br>Bring up foil sides.<br>Double fold top and ends to seal packet, leaving room for heat circulation inside.<br>Repeat to make second packet.<br>Grill 1 hour to 1 hour 30 min.<br>or until ribs are done.<br>Cut slits in foil to release steam before opening packet.<br>Transfer ribs to platter; reserving sauce in packets.<br>Skim fat from sauce; serve with ribs.","url":"https://recipe.bluelayer.org/recipe/37889/orange-bbq-beef-short-ribs"},{"id":"37885","title":"Apple Thyme Marinade for Pork","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>honey<br>soy sauce made from soy (tamari)","directions":"Combine apple juice concentrate, oil, thyme, honey, and soy sauce.<br>Place meat in a plastic bag set in a deep bowl.<br>Pour desired amount of marinade over meat.<br>Close bag.<br>Marinate in refrigerator for 6 to 24 hours, turning occasionally.<br>Drain meat.<br>Grill, bake, or broil as desired)<br>Store unused portion of marinade in an airtight container in refrigerator up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/37885/apple-thyme-marinade-for-pork"},{"id":"37831","title":"German Potato Soup for the Slow Cooker #SP5","ingredients":"pork sausage, link/patty, unprepared<br>denny's, hash browns<br>sauerkraut, canned, solids and liquids<br>mustard, prepared, yellow<br>soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, potatoes, sauerkraut and mustard.<br>Pour chicken broth over all and gently stir.<br>Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/37831/german-potato-soup-for-the-slow-cooker-sp5"},{"id":"37804","title":"Super Easy: Baking Sausage","ingredients":"pork sausage, link/patty, unprepared<br>pork sausage, link/patty, unprepared<br>pork sausage, link/patty, unprepared","directions":"Preheat oven to 400 degrees F.<br>Line a 10\"x15\" jelly roll pan with parchment paper for cooking/baking.<br>Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.<br>When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.<br>When the time goes off remove the sausage from the oven and rotate them to the other side.<br>Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.<br>Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.<br>Repeat process until entire 3-pounds of sausage is cooked.<br>Freeze in portion sized bags.<br>Afterward, clean-up is a breeze.<br>Wait for grease to cool and then throw away parchment paper.","url":"https://recipe.bluelayer.org/recipe/37804/super-easy-baking-sausage"},{"id":"37766","title":"Asian Marinade Sauce","ingredients":"soy sauce made from soy (tamari)<br>water, bottled, generic<br>orange juice, raw<br>sugars, granulated<br>spices, ginger, ground<br>spices, garlic powder","directions":"Mix all ingredients in marinade dish.<br>Marinade overnight (up to 48 hrs.<br>).<br>Great for Steaks, Pork or Chicken.<br>I REFUSE to eat pork, however, when marinated in this, it was AWESOME!","url":"https://recipe.bluelayer.org/recipe/37766/asian-marinade-sauce"},{"id":"37687","title":"Tex-Mex Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>sauce, salsa, ready-to-serve<br>water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cream, sour, cultured<br>avocados, raw, all commercial varieties","directions":"Heat a large nonstick skillet over medium-high heat.<br>Coat pan with cooking spray.<br>Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper.<br>Saute for 8 minutes or until lightly browned.<br>Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.<br>Serve pork mixture over rice; top with sour cream and avocado.","url":"https://recipe.bluelayer.org/recipe/37687/tex-mex-pork"},{"id":"37685","title":"Western Barbecued Rib Sampler","ingredients":"sugars, brown<br>mustard, prepared, yellow<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>catsup<br>sauce, worcestershire<br>sugars, brown<br>onions, raw<br>lemon juice, raw<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne","directions":"Combine all rib ingredients EXCEPT ribs in a large bowl; mix well.<br>Pour mixture into extra large resealable plastic bag; add ribs.<br>Tightly seal bag; turn bag several times to coat ribs.<br>Place bag into 13x9 inch pan.<br>Refrigerate, turning bag occasionally, at least 1 hour.<br>Meanwhile, heat gas grill on medium OR charcole grill until coals are ash white.<br>Combine all barbecue sauce ingredients in 1-quart saucepan.<br>Remove ribs from bag and discard marinade.<br>Place ribs onto grill.<br>Brush ribs with barbecue sauce.<br>Grill, brushing with barbecue sauce and turning occasionally, until internal temperature reaches at least 160* and ribs are fork tender (20 to 30 minutes).<br>Cook remaining barbecue sauce in saucepan over medium heat, stirring occasionally, until mixture comes to a boil (3 to 5 minutes).<br>Serve ribs with heated sauce.","url":"https://recipe.bluelayer.org/recipe/37685/western-barbecued-rib-sampler"},{"id":"37666","title":"Pancake Sausage Muffins","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)<br>water, bottled, generic<br>pork sausage, link/patty, unprepared","directions":"Combine ingredients and pour into 6 greased muffin cups.<br>Bake at 350 degrees for 15 to 18 minutes or until done.<br>Try dipping it in syrup.","url":"https://recipe.bluelayer.org/recipe/37666/pancake-sausage-muffins"},{"id":"37645","title":"Barbecued Short Ribs Of Beef Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>vinegar, cider<br>soy sauce made from soy (tamari)<br>sauce, barbecue","directions":"1) Season the ribs with salt and pepper.<br>Put them into a large bowl and add in the vinegar and soy sauce .<br>Marinate at room temperature 1 to 2 hrs, or possibly covered in the refrigerator overnight, turning the ribs occasionally.<br>Preheat the oven to 350F.<br>Remove the ribs from the marinade and place in an 18 by 12 inch roasting pan.<br>Pour in the water and bake, covered, till tender, about 1 1/2 hrs.<br>Pour off and throw away the cooking liquid.<br>Baste the ribs well with barbecue sauce.<br>Return the pan to the oven and bake, basting with barbecue sauce once or possibly twice, till well browned, about 30 min.<br>Serve warm, passing extra sauce separately.","url":"https://recipe.bluelayer.org/recipe/37645/barbecued-short-ribs-of-beef-recipe"},{"id":"37621","title":"Apricot Maple Glazed Pork Roast","ingredients":"salt, table<br>onions, raw<br>spices, pepper, black<br>apricots, dried, sulfured, uncooked<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>syrup, maple, canadian<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix together all ingredients.<br>Roast or Loin: Put pork into a large plastic bag and add mixed ingredients.<br>Be sure to immerse pork in the ingredients.<br>Remove air from bag and close.<br>Let meat marinate 30 minutes to overnight.<br>When ready to cook preheat oven to 350F (180C).<br>Remove meet in bag from refrigerator and let it sit for 30 minutes at room temp.<br>Spray cooking pan with cooking spray and place all ingredients from the bag into the cooking pan.<br>Cook until internal temp is 145.<br>This could take from 20 to 40 minutes.<br>When done remove from oven and let sit 10 minutes before carving or serving.<br>Chops: Heat frying pan with a couple tablespoons of oil over medium high heat.<br>Brown the chops for 3 to 5 minutes per side.<br>Fry chops in batches if need be.<br>When done put all cooked chops back into the frypan and add the glaze from the bag.<br>Simmer over medium heat for 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37621/apricot-maple-glazed-pork-roast"},{"id":"37592","title":"Bb King's BBQ Ribs - Copycat","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomato sauce, canned, no salt added<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>sauce, worcestershire<br>onions, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>salt, table<br>salt, table","directions":"To make the dry spice rub: In a jar combine all ingredients well and store in a dry place, covered, until ready to use.<br>Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.<br>In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.<br>Preheat a grill or smoker over low heat until hot.<br>Add ribs and cook, covered, for 3 to 5 hours.<br>Brush with sauce during last minutes of cooking.<br>Serve with remaining sauce, coleslaw, and corn.","url":"https://recipe.bluelayer.org/recipe/37592/bb-kings-bbq-ribs-copycat"},{"id":"37531","title":"Bluenose Fish Chowder","ingredients":"sauce, fish, ready-to-serve<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>potatoes, raw, skin<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut fresh fillets into 3 to 4 pieces.<br>In a heavy saucepan, fry pork fat until crisp.<br>Remove scraps and reserve for garnish.<br>Drain off fat except for 2 tbsp and cook onion until tender.<br>Add potatoes, 2 cups water and seasonings.<br>Cover and simmer for 10 minutes or until potatoes are almost tender.<br>Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.<br>Add milk slowly and heat gently but do not boil.<br>Garnish with pork scraps.","url":"https://recipe.bluelayer.org/recipe/37531/bluenose-fish-chowder"},{"id":"37510","title":"Pork Fry (fresh bacon)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>salt, table","directions":"Place heavy fry pan over medium heat for 1 minute Place pepper on a plate Dredge pork strips in pepper Add pork to preheated pan, add 1/2 the salt and cook for 5 minutes.<br>Turn and repeat.<br>Continu cooking until strips are to your preferred crispness.<br>Remove from pan and place on paper toweling.<br>Sprinkle with more pepper (and salt if you wish).","url":"https://recipe.bluelayer.org/recipe/37510/pork-fry-fresh-bacon"},{"id":"37497","title":"Thai Sausage 2","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>spices, pepper, black<br>salt, table<br>lime juice, raw<br>sauce, fish, ready-to-serve","directions":"Mix ingredients together.<br>Stuff in casings.","url":"https://recipe.bluelayer.org/recipe/37497/thai-sausage-2"},{"id":"37446","title":"Bar B Que Beef Or Pork Recipe","ingredients":"beef, grass-fed, ground, raw<br>onions, raw<br>celery, raw<br>parsley, fresh<br>water, bottled, generic<br>lemon juice, raw<br>sugars, brown<br>sauce, worcestershire<br>mustard, prepared, yellow<br>sauce, barbecue","directions":"Cook meat until tender in water.<br>Add in salt and pepper and remaining ingredients.<br>Mix; simmer slowly with cover until all tender.<br>Mash with potato masher until meat is stringy.<br>Serve on hamburger or possibly hard rolls.","url":"https://recipe.bluelayer.org/recipe/37446/bar-b-que-beef-or-pork-recipe"},{"id":"37443","title":"Injection for Pulled Pork","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>water, bottled, generic<br>sugars, granulated<br>salt, table<br>sauce, worcestershire","directions":"Wisk together until sugar and salt are dissolved.<br>Injection liberally all over turkey.<br>More in the breast than anywhere else as it cooks faster and tends to dry out.","url":"https://recipe.bluelayer.org/recipe/37443/injection-for-pulled-pork"},{"id":"37415","title":"Sweet Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>sugars, granulated<br>sugars, brown<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>spices, chili powder<br>spices, paprika<br>spices, cumin seed<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, brown<br>sauce, barbecue","directions":"Cut the lemons in halves.<br>Squeeze and rub on the ribs.<br>Let sit for 5 minutes prior to dry rub.<br>Stir or blend the dry rub ingredients together<br>Rub the spice mix on the ribs on all sides.<br>Wrap in plastic wrap and refrigerate for at least 30 minutes prior to cooking.<br>Preheat grill to 300F Fahrenheit or medium-low.<br>Place meat side down on the grill for 45-60 minutes.<br>Meat can touch but do not stack.<br>Watch closely because flame will grow<br>After first hour, flip to bone side down.<br>Every 30 minutes rub or brush some of the base on both sides of the rib.<br>Ribs will be ready when the meat is pulled back off the bone, and the meat can pass the crack test (meat begins to crack when picked up by tongs in the middle).<br>OPTIONAL: Wrap meat in aluminum foil for 15 minutes to allow the juices to be absorbed into the meat one last time.","url":"https://recipe.bluelayer.org/recipe/37415/sweet-ribs"},{"id":"37366","title":"Easy Sausage & Provolone Balls","ingredients":"pork sausage, link/patty, unprepared<br>pancakes, plain, dry mix, complete (includes buttermilk)<br>spices, basil, dried<br>cheese, provolone<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Heat oven to 375F.<br>Line 15x10x1 inch baking pan with foil.<br>Spray foil with nonstick cooking spray.<br>In food processor bowl with metal blade, combine sausage, pancake mix, and basil; process just until combined.<br>Add cheese and onions; process with on/off pulses to blend.<br>Shape into 1-inch balls; place in spray foil lined pan.<br>Bake at 375 F.<br>for 10 to 15 minutes or until meatballs are no longer pink in center.<br>Serve warm with cocktail toothpicks.","url":"https://recipe.bluelayer.org/recipe/37366/easy-sausage-provolone-balls"},{"id":"37346","title":"Pork Chop Dip","ingredients":"butter, without salt<br>spices, curry powder<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>sauce, worcestershire","directions":"Melt butter in small pan.<br>Add rest of ingredients.<br>Bring to boil.<br>Put dip in small individual dipping bowls.<br>Dip meat in sauce when eating.","url":"https://recipe.bluelayer.org/recipe/37346/pork-chop-dip"},{"id":"37324","title":"Herb Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, basil, dried<br>spices, oregano, dried<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Preheat oven to 400 degrees F.<br>Wash and dry pork thoroughly.<br>Once patted dry, rub with olive oil on all sides.<br>Mix all herbs, as well as salt and pepper, in a small bowl.<br>Sprinkle evenly over pork and gently rub into tenderloin.<br>Place pork into a baking dish that has been sprayed with cooking spray.<br>Bake for approximately 30 minutues or until the internal temperature reaches 160 degrees F at the thickest part of the meat.<br>Allow to rest for 10 minutes before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/37324/herb-pork-tenderloin"},{"id":"37296","title":"Dry Rubbed Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>vinegar, cider<br>lemon juice, raw<br>spices, chili powder<br>spices, paprika<br>spices, garlic powder<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black<br>spices, onion powder","directions":"Rub: Combine all rub ingredients in a medium bowl.<br>Set aside one cup of the rub for later.<br>Rub remaining rub on all sides of baby back ribs, patting to help rub stick to meat.<br>Cover tightly with plastic wrap and refrigerate overnight.<br>Allow ribs to stand at room temperature for one hour before placing on the grill.<br>In the meantime, blend vinegar and lemon juice together.<br>Strain through a sieve into a food-quality plastic spray bottle and set aside.<br>Place ribs over indirect heat on medium grill.<br>Close and cook for 2-3 hours.<br>Spray ribs with vinegar/lemon juice mixture about every 30 minutes, keeping grill open as little as possible to retain heat.<br>Ten minutes before removing from grill, spray once more and sprinkle ribs with reserved rub.","url":"https://recipe.bluelayer.org/recipe/37296/dry-rubbed-baby-back-ribs"},{"id":"37286","title":"Linguica Bread","ingredients":"wheat flours, bread, unenriched<br>pork sausage, link/patty, unprepared","directions":"Cut raw bread into 8 parts.<br>Remove skin from linguica and fry meat till half cooked.<br>Refrigerate dough and meat one hour.<br>Flatten dough like a pancake and fill with meat.<br>Seal like a roll.<br>Let rise 1 1/2 hours.<br>Bake at 375 until dough is brown and crispy, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/37286/linguica-bread"},{"id":"37261","title":"Rib tips in a cast iron skillet","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>oil, olive, salad or cooking","directions":"Heat skillet get hot.<br>Add oil let it get hot.<br>Put ribs in Add half the salt, pepper, and garlic to the top side of ribs.<br>Sear on that side turn when seared.<br>add the rest of salt, pepper and garlic on the second side.<br>Cook with a lid over the top.<br>Cook till done let sit 5 minutes.<br>Serve hope you enjoy","url":"https://recipe.bluelayer.org/recipe/37261/rib-tips-in-a-cast-iron-skillet"},{"id":"37229","title":"Apricot Mustard Glazed Pork Roast","ingredients":"apricots, dried, sulfured, uncooked<br>mustard, prepared, yellow<br>vinegar, cider<br>spices, garlic powder<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350.<br>Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.<br>Cover roasting pan with foil (for easier cleanup).<br>Place pork roast on rack in pan.<br>Pour about 2/3 of apricot-mustard mixture over roast.<br>Bake at 350 degrees for 45 minutes.<br>Pour remaining apricot-mustard mixture over pork roast.<br>Bake another 45 minutes.<br>Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/37229/apricot-mustard-glazed-pork-roast"},{"id":"37208","title":"Creamy Curry Stew #Ragu","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>cauliflower, raw<br>beans, snap, green, raw<br>water, bottled, generic<br>nuts, pine nuts, dried<br>spices, curry powder<br>cream, sour, cultured<br>couscous, dry","directions":"In a skillet, brown Italian sausages in oil over med-high heat for 5-7minutes, turn to brown all sides.<br>Add cauliflower and pine nuts saute for 5 longer or until cauliflower and pine nuts are lightly browned, turning frequently.<br>Transfer sausages to small plate.<br>Meanwhile in a small bowl, add garbanzo beans and water, cover and microwave on high for 2 minutes.<br>Remove skins from garbanzo beans.<br>In a 2 1/2 quart sauce pan, combine together Ragu Chunky Garden Variety sauce with cauliflower, pine nuts, garbanzo beans and curry powder.<br>Cut sausages in 1/4 slices, add to Ragu.<br>Stir, cover and simmer on low for 30 minutes.<br>Stir occasionally.<br>Prepare couscous according to package directions.<br>5 minutes before serving, stir sour cream in Ragu and heat through.<br>Serve on top of couscous.","url":"https://recipe.bluelayer.org/recipe/37208/creamy-curry-stew-ragu"},{"id":"37119","title":"Maple Glazed Pork Roast With Sweet Potatoes","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>syrup, maple, canadian<br>sweet potato, raw, unprepared<br>butter, without salt","directions":"Preheat oven to 350F.<br>Pat pork dry and season generously with salt and pepper.<br>Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.<br>Set pork on flour in pan and roast in middle of oven 40 minutes.<br>Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155F, 20 to 25 minutes more.<br>While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.<br>In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.<br>Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.<br>Return potatoes to kettle and mash with a potato masher, or puree in a food processor.<br>Season potatoes with salt and pepper and keep warm.<br>Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.<br>While pork is standing, skim fat from pan juices.<br>In a small bowl make a beurre manie by kneading together butter and remaining 4 tablespoons flour until smooth.<br>Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.<br>Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.<br>Whisk in beurre manie and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.<br>Pour sauce through a fine sieve into a sauceboat.<br>Slice pork and serve with sweet potatoes and sauce.<br>Serves 6 to 8.","url":"https://recipe.bluelayer.org/recipe/37119/maple-glazed-pork-roast-with-sweet-potatoes"},{"id":"37099","title":"Prime Rib with Herb Rub","ingredients":"parsley, fresh<br>spices, garlic powder<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"First, preheat the oven to 400 degrees F, for rib cooking.<br>Next, in a bowl, blend the parsley, garlic, oil, salt and pepper together well to incorporate.<br>To prepare the beef, trim the fingers from the bottom of the beef and the tail of the rib, retaining the center rib section.<br>Then evenly apply the rub to the entire rib.<br>To cook the rib, begin cooking for 20 minutes, then reduce the heat to 225 degrees and finish for 1 1/2 hours for medium-rare to medium.","url":"https://recipe.bluelayer.org/recipe/37099/prime-rib-with-herb-rub"},{"id":"37033","title":"Pork Medallions With Mustard-Caper Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>shallots, raw<br>soup, chicken broth or bouillon, dry<br>cream, whipped, cream topping, pressurized<br>capers, canned<br>mustard, prepared, yellow","directions":"Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch).<br>Sprinkle with salt and pepper.<br>Melt butter in heavy large skillet over medium-high heat.<br>Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.<br>Transfer pork to plate.<br>Add shallots to skillet and stir 1 minute.<br>Add chicken broth and cream.<br>Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes.<br>Mix in capers and mustard.<br>Return pork to sauce.<br>Simmer mixture until pork is heated through, about 1 minute.<br>Season to taste with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/37033/pork-medallions-with-mustard-caper-sauce"},{"id":"36984","title":"The Best Rib Rub","ingredients":"sugars, brown<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, paprika<br>spices, cumin seed<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, oregano, dried","directions":"Mix all ingredients together thoroughly.<br>Note: This should make enough to do at least 6 pounds of pork ribs.<br>To use, let ribs come to room temperature and place in a foil-lined cookie sheet/baking pan.<br>Coat liberally with rub on both sides.<br>Cover with foil and bake in a 275 degrees F oven for 4 hours.<br>Remove from oven and take off top foil.<br>You can serve at this point or you can coat with your favourite BBQ sauce (my current favourite BBQ sauce is House of Qs Rockin Red sauce) and bake uncovered for another 15 minutes or so to caramelize the sauce.<br>My favourite way to enjoy this is to put on the sauce and grill for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/36984/the-best-rib-rub"},{"id":"36942","title":"\"Twilight\" Pork Loin Vampiro Recipe Gypsy Jan","ingredients":"orange juice, raw<br>syrups, grenadine<br>alcoholic beverage, tequila sunrise, canned<br>salt, table<br>spices, thyme, dried<br>onions, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees<br>Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch.<br>Tear the chiles into pieces, place them in a bowl, cover them with boiling water, and allow them to rehydrate and soften for 15 minutes.<br>Drain the chiles and place them in a blender.<br>Add the orange juice and lime juice and blend for 1 minute.<br>Strain the mixture through the fine blade of a food mill, then add the grenadine, tequila, salt, thyme and onion, and reserve.<br>Salt and pepper the pork.<br>In a Dutch oven or heavy baking dish, heat oil over medium high heat until it is very hot but not quite smoking.<br>Add pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes.<br>Remove the pork to a plate and the pot from the heat and allow it to cool, briefly.<br>Add the chile mixture, stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot.<br>Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil.<br>Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes.<br>Remove the pork from the pot, and allow it to rest for 5 minutes, then slice it into servings.<br>While the meat is resting, reduce the sauce if it is too thin.<br>Spoon some sauce on each of 4 serving plates, and top with a slice of pork.<br>Mexican-style white rice and sauteed nopalitos or squash go well with this dish.","url":"https://recipe.bluelayer.org/recipe/36942/twilight-pork-loin-vampiro-recipe-gypsy-jan"},{"id":"36898","title":"Fast Marinade for Beef or Pork","ingredients":"soy sauce made from soy (tamari)<br>lemon juice, raw","directions":"Put soy sauce in a 1 cup measure.<br>Add lemon juice to make 1/2 cup.<br>Add water to make one cup.<br>Place beef steaks or pork flat in a non-metallic dish.<br>Pour marinade over.<br>Marinate for at least 1/2 hour or up to 3 hours.<br>If marinade doesn't completely cover meat, turn half way through.<br>If I am marinating for 3 hours, I turn every half hour.","url":"https://recipe.bluelayer.org/recipe/36898/fast-marinade-for-beef-or-pork"},{"id":"36844","title":"Seasoned Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>honey<br>horseradish, prepared<br>spices, ginger, ground","directions":"Mix together the garlic salt and black pepper.<br>Rub on pork roast.<br>Roast in a 350 degree oven for 40 minutes per pound.<br>Baste with a mixture of honey, horseradish and ginger.","url":"https://recipe.bluelayer.org/recipe/36844/seasoned-pork-roast"},{"id":"36826","title":"Just Beans Baked","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>molasses","directions":"Wash and pick over beans.<br>Discard any stones, broken or misshaped beans.<br>Do not soak beans.<br>Put clean beans in a saucepan and cover with 2 inches cold water.<br>Bring to a boil and simmer on low heat for 15 minutes.<br>Add salt pork and submerge in the beans.<br>Continue to cook on low until beans are firm to bite but not crunchy - about 90 minutes.<br>Add more water if necessary to keep beans covered.<br>Strain beans and reserve the bean liquid.<br>Put the beans in a covered deep 6 cup casserole or bean pot.<br>Mix 1 cup of the bean liquid (add water if necessary) with the salt, pepper and molasses.<br>Stir into beans gently.<br>Score the salt pork into a 1/2 inch grid down to the rind.<br>Place into the beans with only the rind exposed.<br>Bake at 325 degrees for 2 hours covered.<br>The beans will absorb all the liquid, but will not dry out if covered.<br>Cut the salt pork off the rind and mix with the beans (or not) to serve.","url":"https://recipe.bluelayer.org/recipe/36826/just-beans-baked"},{"id":"36816","title":"Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>sugars, brown","directions":"Mix the brown sugar and salt together.<br>Get a sharp knife out and score the roast with diamond cuts, on the fat cap on the roast.<br>Try not to get down to the meat.<br>Rub the salt/sugar mixture well into the score marks, and all over the entire roast.<br>Wrap well in cling wrap, and refrigerate for at least 12 hours, up to 24.<br>Place on rack sprayed with Pam in a shallow roasting pan, add a quart of water to the pan.<br>Bake for approximately 5 hours at 325 degrees until the temp register 190.<br>Let stand while you make your favorite gravy.","url":"https://recipe.bluelayer.org/recipe/36816/pork-roast"},{"id":"36804","title":"Bacon Wrapped Smokies","ingredients":"bacon, meatless<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>sugars, brown","directions":"Preheat oven to 375&amp;deg;F.<br>Cut bacon into thirds and wrap each smokie.<br>place all the wrapped smokies in a single layer in a baking dish.<br>Melt stick of butter and brown sugar and sprinkle evenly over the smokies.<br>sprinkle a LITTLE more brown sugar evenly over all.<br>Bake for 15-20 minutes and then turn up the heat to 400F for about 5 minutes or longer until the bacon becomes crispy.","url":"https://recipe.bluelayer.org/recipe/36804/bacon-wrapped-smokies"},{"id":"36766","title":"Applesauce and Sausage Sauce","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pork sausage, link/patty, unprepared<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, garlic powder<br>cheese, parmesan, hard<br>butter, without salt<br>spices, pepper, black","directions":"Brown sausage.<br>Add coconut milk.<br>Let simmer 3 minutes.<br>Add applesauce, salt, garlic and pepper.<br>Add parmesan cheese while simmering stirring constantly.<br>Let it simmer till thickens<br>Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/36766/applesauce-and-sausage-sauce"},{"id":"36763","title":"Pork Loin With Mustard and Herb Crust","ingredients":"mustard, prepared, yellow<br>honey<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, rosemary, dried","directions":"Combine the ingredients for the crust and spread over a pork loin.<br>Bake in 325F oven for 3 hours or until meat thermometer reaches 150 - 160F Let sit for 10 - 15 minutes covered in foil.","url":"https://recipe.bluelayer.org/recipe/36763/pork-loin-with-mustard-and-herb-crust"},{"id":"36744","title":"Prime Rib Roast W/ Horseradish Cream","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>cream, sour, cultured<br>horseradish, prepared<br>shallots, raw<br>vinegar, balsamic","directions":"To select your roast:.<br>Selecting the proper grade is essential; Look for a USDA choice grade rib roast or a brand name rib roast (such as \"Certified Angus\") in the supermarket meat case; or ask your butcher to specify the \"small end\" of the rib roast - the most tender part.<br>Preparation of Rib Roast:.<br>Arrange oven rack in lower third of oven; Heat oven to 325 degrees F.<br>Trim beef rib roast of excess fat, leaving a thin layer.<br>Rub the roast with salt, pepper, and thyme.<br>Arrange roast, rib bones down, in a shallow roasting pan; (Do not add water or cover pan); insert an oven-safe meat thermometer in thickest part of the roast, not resting in fat or touching the bone (this will stay in the entire roasting time).<br>Roast 2 hours 15 minutes, or until the meat thermometer's temperature reaches 130 degress F.<br>Transfer roast to a carving board, and tent loosely with foil; let stand 15 minutes (temperature will continue to rise to reach 135 degrees F).<br>Zesty Horseradish Cream:.<br>While roast is resting combine all ingredients in a small bowl and refrigerate until serving time.<br>To Carve Your Roast:.<br>To begin, place the roast on it's larger side on a cutting board, the bones will be towards your stomach; You may need to trim the bottom side (the one that is now resting on the cutting board) to ensure that it lies flat on the cutting board.<br>To carve the first slice, insert a meat fork, tines facing downwards, below the top rib bone, in front of your stomach; make a horizontal cut from the opposite side towards your stomach/fork/bone (across the top).<br>Now cut along the rib bone, from the top (not the rib bone side), to release the meat from the bone.<br>Slide the knife back under the slice, steady it with the fork, and lift it onto your serving platter.<br>Repeat for each slice, and serve with a dollop of horseradish cream.","url":"https://recipe.bluelayer.org/recipe/36744/prime-rib-roast-w-horseradish-cream"},{"id":"36717","title":"Herbed Pork Medallions","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>margarine, regular, 80% fat, composite, stick, without salt<br>spices, garlic powder<br>salt, table<br>spices, tarragon, dried<br>spices, thyme, dried<br>spices, paprika<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>honey","directions":"Cut pork into 1/2-inch slices and pound to flatten.<br>Combine butter and garlic powder, brush over pork.<br>Combine seasonings and sprinkle over top.<br>Place in 2 greased cookie sheets and broil 4-6 inches from the heat for 5 minutes.<br>Turn and broil 3 minutes longer.<br>Brush with honey and broil for another minute or until meat juices run clear.","url":"https://recipe.bluelayer.org/recipe/36717/herbed-pork-medallions"},{"id":"36645","title":"Pepperoni Pizza Spread","ingredients":"cheese, mozzarella, low sodium<br>cheese, cheddar<br>salad dressing, mayonnaise, regular<br>pepperoni, beef and pork, sliced<br>mushrooms, white, raw<br>onions, raw<br>peppers, sweet, green, raw<br>olives, ripe, canned (small-extra large)","directions":"Combine first 8 ingredients in a large bowl.<br>Transfer to an 11x7x2 baking dish.<br>Bake, uncovered, at 350 for 25-30 minutes or until edges are bubbly and lightly browned.<br>Serve with crackers, bread sticks, and/or French bread.","url":"https://recipe.bluelayer.org/recipe/36645/pepperoni-pizza-spread"},{"id":"36619","title":"Potato And Sausage Dressing Recipe","ingredients":"potatoes, raw, skin<br>pork sausage, link/patty, unprepared<br>onions, raw<br>celery, raw<br>bread crumbs, dry, grated, plain<br>salt, table<br>parsley, fresh","directions":"Partly boil potatoes and chop.<br>Saute/fry sausage till lightly browned, break it up with fork.<br>Remove from pan.<br>Add in to pan; onion and celery, and saute/fry for 3 min.<br>Add in the sausage, potatoes, and bread crumbs, also the salt and parsley.<br>Mix all well together.","url":"https://recipe.bluelayer.org/recipe/36619/potato-and-sausage-dressing-recipe"},{"id":"36611","title":"Peppered Pork Tenderloin with Cherry Salsa","ingredients":"cherries, sweet, raw<br>lime juice, raw<br>lime juice, raw<br>fresh red onions,<br>peppers, jalapeno, raw<br>spices, coriander seed<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>corn, sweet, white, raw<br>oil, olive, salad or cooking","directions":"Preheat oven to 425F.<br>In a bowl stir together cherries, lime juice, zest, onion, jalapeno, and coriander.<br>Season pork with salt and press peppercorns into it.<br>In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.<br>Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155F., about 20 minutes.<br>Transfer pork to a cutting board and let stand 5 to 10 minutes.<br>Slice pork into 1/2-inch-thick medallions and serve with salsa.","url":"https://recipe.bluelayer.org/recipe/36611/peppered-pork-tenderloin-with-cherry-salsa"},{"id":"36541","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage while sprinkling half of the flour so the sausage absorbs it.<br>Gradually add all of the flour.<br>Once sausage is browned add the milk while stirring over medium heat.<br>Stirring constantly.<br>Continue to stir while gravy thickens.<br>12-15 minutes<br>Serve over your favorite southern styled biscuits!<br>!","url":"https://recipe.bluelayer.org/recipe/36541/sausage-gravy"},{"id":"36536","title":"Spunky Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>sauce, worcestershire<br>spices, garlic powder<br>spices, pepper, black","directions":"Place ribs, meaty side down in a shallow roasting pan.<br>Roast in a 450F oven for 30 minutes.<br>Drain off fat; turn ribs and roast 30 more minutes.<br>Combine remaining ingredients; brush on ribs.<br>Reduce heat to 350F<br>Roast ribs covered, for 1 hour or till tender, brushing with sauce occasionally.","url":"https://recipe.bluelayer.org/recipe/36536/spunky-spareribs"},{"id":"36511","title":"Strawberry Salsa","ingredients":"tomatoes, red, ripe, raw, year round average<br>strawberries, raw<br>fresh red onions,<br>vinegar, red wine<br>oil, olive, salad or cooking<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, coriander seed<br>peppers, sweet, green, raw<br>salt, table<br>spices, pepper, black","directions":"Combine all ingredients.<br>Cover and refrigerate for at least 1 hour or up to 24 hours.<br>Serve with chicken or pork or as a burger topper.<br>Does not include chilling time.","url":"https://recipe.bluelayer.org/recipe/36511/strawberry-salsa"},{"id":"36410","title":"Shredded Pork Barbecue","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>sugars, granulated<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Place meat, cutting into pieces if necessary to fit crock pot.<br>Mix together remaining ingredients and pour over roast.<br>Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.<br>Transfer meat to cookie sheet.<br>When cool enough to handle, shred or chop.<br>Add juice until moistened to your liking.","url":"https://recipe.bluelayer.org/recipe/36410/shredded-pork-barbecue"},{"id":"36327","title":"Pork with green peppers & pineapple","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>cornstarch<br>sugars, granulated<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>peppers, sweet, green, raw<br>carrots, raw<br>pineapple, raw, all varieties","directions":"Slice pork thinly (meat is easier to slice when partly frozen).<br>Combine soy sauce&amp; 1 tbls.<br>cornstarch in a bowl.<br>Marinate pork in this mixture at least 15 minutes but an hour or more is better.<br>Mix remaining 1 tbls.<br>cornstarch with sugar&amp; 1/2 cup pineapple juice, set aside.<br>Heat oil in large skillet or wok.<br>Add pork to skilled&amp; stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.<br>Add pineapple juice mixture to meat&amp; blend thoroughly, remove from pan.<br>Stir fry green pepper, carrots&amp; pineapple chunks for about 3 minutes.<br>Return meat&amp; juice mixture to pan, stir just until heated through.","url":"https://recipe.bluelayer.org/recipe/36327/pork-with-green-peppers-pineapple"},{"id":"36291","title":"Pork and Stir-Fried Vegetables With Spicy Asian Sauce","ingredients":"oil, canola<br>sauce, hoisin, ready-to-serve<br>catsup<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>oil, sesame, salad or cooking<br>mushrooms, white, raw<br>peppers, sweet, green, raw<br>water, bottled, generic<br>spices, ginger, ground<br>onions, spring or scallions (includes tops and bulb), raw<br>seeds, sesame seeds, whole, dried","directions":"Heat canola oil in a large nonstick skillet or wok over medium-high heat.<br>Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.<br>Add pork to pan; sprinkle with black pepper and salt.<br>Cook 3 minutes on each side or until done.<br>Remove from pan.<br>Add sesame oil to pan.<br>Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.<br>Stir in onion, water chestnuts and pork.<br>Add hoisin mixture to pan; toss to coat.<br>Sprinkle with toasted sesame seeds.","url":"https://recipe.bluelayer.org/recipe/36291/pork-and-stir-fried-vegetables-with-spicy-asian-sauce"},{"id":"36235","title":"Easy Roast Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>soy sauce made from soy (tamari)<br>vinegar, red wine<br>mustard, prepared, yellow<br>salt, table<br>spices, garlic powder<br>spices, pepper, black","directions":"Preheat over to 325.<br>Line baking pan with heavy duty aluminum foil.<br>Mix together, in bowl, Honey, Soy Sauce, Red Wine Vinegar, Dry Mustard, Salt, Garlic Powder and Cracked Pepper.<br>Place Pork loin on aluminum foil and brush on the sauce (don't use all, as you will be basting the pork every 1/2 hour.<br>Cover with Foil and place in oven.<br>Baste with Sauce every half hour.<br>Remove foil last hour.<br>Bake 2-1/2 hours.","url":"https://recipe.bluelayer.org/recipe/36235/easy-roast-pork-loin"},{"id":"36214","title":"Grilled Honey-Orange Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>spices, rosemary, dried<br>spices, thyme, dried<br>spices, coriander seed<br>sugars, brown<br>spices, garlic powder<br>mustard, prepared, yellow<br>orange juice, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)","directions":"Trim any excess fat from the pork loins.<br>Combine all of the ingredients in a large bowl and mix well.<br>PLace pork in a resealable bag and pour marinade over pork.<br>Marinate in the refrigerator for 2 hours, turning occasionally.<br>Drain pork and discard marinade.<br>Preheat grill to medium heat.<br>Place pork on rack and cover and grill until done to preference.<br>Let stand 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/36214/grilled-honey-orange-pork-tenderloin"},{"id":"36203","title":"Barbeque Baked Beans - Stove top baked beans","ingredients":"onions, raw<br>peppers, sweet, green, raw<br>butter, without salt<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>molasses<br>catsup<br>mustard, prepared, yellow","directions":"In sauce pan, saute onions, and green peppers in butter until soft.<br>Add remaining ingredients and bring to a boil.<br>Lower heat to simmer and cook another 10 minutes.<br>Stir often.","url":"https://recipe.bluelayer.org/recipe/36203/barbeque-baked-beans-stove-top-baked-beans"},{"id":"36191","title":"Lexington-Style Vinegar Pulled Pork Sauce","ingredients":"vinegar, cider<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sugars, granulated<br>sugars, brown<br>spices, pepper, black<br>catsup","directions":"Mix all ingredients together and let sit for at least 10 minutes.<br>The longer it sits, the hotter it will get so start with a lesser amount of red pepper flakes if you're a wimp like me.","url":"https://recipe.bluelayer.org/recipe/36191/lexington-style-vinegar-pulled-pork-sauce"},{"id":"36151","title":"Pulled Pork (for the crock pot)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>spices, garlic powder<br>spices, chili powder<br>spices, paprika<br>sauce, barbecue<br>vinegar, cider<br>sauce, worcestershire","directions":"Combine dry ingredients and rub meat with mixture.<br>Place meat in crock pot.<br>Combine barbeque sauce, vinegar and Worcestershire sauce.<br>Pour over meat.<br>Cover and cook on low 10 to 12 hours.<br>Remove meat, shred.<br>Pour meat juices into a fat strainer.<br>If you don't have one pour into a container, let cool, then put in freezer long enough to solidify the fat for easy removal(keep meat warm when doing this).<br>Add juices as desired.","url":"https://recipe.bluelayer.org/recipe/36151/pulled-pork-for-the-crock-pot"},{"id":"36135","title":"Pork Roast with Sauerkraut","ingredients":"sauerkraut, canned, solids and liquids<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown","directions":"Preheat the oven to 375F.<br>Spread the sauerkraut and its liquid in the bottom of a 10 x 12 x 3-inch roasting pan.<br>Push the pork roast down into the sauerkraut and sprinkle with the brown sugar.<br>Cover the pan and bake for 1 hour and 30 minutes, or until the roast registers 170F on a meat thermometer.<br>Remove the meat to a platter and spoon the drained sauerkraut around the roast.<br>Betty loves to cook but doesnt like to eat alone.<br>(Who does?)<br>Im fortunate to be on her invitee list!","url":"https://recipe.bluelayer.org/recipe/36135/pork-roast-with-sauerkraut"},{"id":"36064","title":"Spice Rubbed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>spices, coriander seed","directions":"Preheat oven to 325.<br>Leave about 1/4 inch of fat on one side of the loin.<br>Mix the spices together and rub all ove the loin.<br>Place in a raosting pan and cook in oven for 1 1/4 hours.<br>Let rest for 5 minutes before slicing thinly.","url":"https://recipe.bluelayer.org/recipe/36064/spice-rubbed-pork-roast"},{"id":"36058","title":"White Sugar Caramel Sauce","ingredients":"sugars, granulated<br>water, bottled, generic<br>water, bottled, generic","directions":"*Don't mix at all until Step 4.<br>Add sugar and water to a pot and set the heat to high (Don't stir).<br>It depends on the heat but in about 10 minutes, the boiling bubbles will turn thick and shiny (Don't stir).<br>Let it simmer down even more, and once the inside of the pan becomes golden brown, lift the pot by its handle.<br>Turn the pot until it becomes entirely golden brown.<br>Once the color is to your liking, lower the heat and add boiling water.<br>As soon as you add boiling water, big bubbles will form.<br>Be careful not to get burned.<br>Once the bubbles settle down, reheat and it is finished once it comes to a boil.<br>Once it cools enough that it won't break the glass jar, pour it in and it's done.<br>You can use the caramel for cooking as well.<br>For example, adding it when making yakitori or pork bowl sauce gives the sauce a thick flavor and increases the deliciousness.<br>It can go withpumpkin pudding as well.","url":"https://recipe.bluelayer.org/recipe/36058/white-sugar-caramel-sauce"},{"id":"36001","title":"Bleu Cheese Pork Loin Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, parmesan, hard<br>butter, without salt<br>bread crumbs, dry, grated, plain<br>mushrooms, white, raw<br>onions, raw<br>spices, rosemary, dried","directions":"Cut pork loin horizontally to make a pocket for the stuffing.<br>In a skillet over medium heat, heat butter.<br>Add in the onion, mushrooms and rosemary.<br>Saute/fry' till onion is soft.<br>Add in the bread crumbs and cheese and stir.<br>Add in salt and pepper to taste.<br>Insert the stuffing into the pockets in pork.<br>Sprinkle pork with a little salt and pepper on both sides.<br>Grill.","url":"https://recipe.bluelayer.org/recipe/36001/bleu-cheese-pork-loin-recipe"},{"id":"35922","title":"Simple Low Fat Meatballs.","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>parsley, fresh<br>spices, garlic powder<br>salt, table","directions":"Preheat oven to 375F.<br>Dice tenderloin into one inch cubes.<br>In a blender, add all ingredients and pulse about 16 times until well mixed and evenly ground.<br>Roll into 32 meatballs.<br>Place on baking pan and spritz with Olive oil.<br>Bake for about 10 minutes or until juices run clear and they are no longer pink.<br>**Note: I am saying this makes 32 servings for nutritional ease of understanding.<br>However, I would say if people eat about four each, then you would really get 8 servings.","url":"https://recipe.bluelayer.org/recipe/35922/simple-low-fat-meatballs"},{"id":"35824","title":"Pigs-N-Blankets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>phyllo dough<br>butter, without salt","directions":"Preheat oven to 350 degrees.<br>Divide sausage into 6 portions.<br>Roll each into a link looking stick.<br>Cut filo into 3 parts then allow to thaw before unwrapping.<br>Cook the sausage in a skillet until brown and cooked throughly.<br>Take half the filo from one portion and wrap around sausage.<br>Repeat for each stick.<br>Melt butter in microwave safe bowl or skillet.<br>Dip each stick and roll around to absorb the butter then place in cake pan or cookie sheet.<br>Bake 25 minutes.<br>Serve with syrup or applesauce.","url":"https://recipe.bluelayer.org/recipe/35824/pigs-n-blankets"},{"id":"35800","title":"Apple Thyme Jelly","ingredients":"apples, raw, with skin<br>sugars, granulated<br>spices, thyme, dried<br>pectin, unsweetened, dry mix","directions":"Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and<br>stir well.<br>Cook, uncovered, at full power (650 to 700 watts) for 10 minutes.<br>Stir,<br>return to the microwave, and cook until the sugar has dissolved and the<br>mixture has reached a full rolling boil, about 5 more minutes.<br>Stir the pectin into the mixture, return it to the microwave, and cook for<br>1 1/2 minutes.<br>Skim any foam off the surface, and pack the jelly into sterilized jars<br>according to the manufacturer's directions.<br>This recipe yields 4 half-pints.<br>Comments: A delicate flavor -- just perfect for glazing a simple lamb or<br>pork roast.","url":"https://recipe.bluelayer.org/recipe/35800/apple-thyme-jelly"},{"id":"35788","title":"Donna's Barbecue Spare Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Boil on top of stove for about 1 hour; drain.","url":"https://recipe.bluelayer.org/recipe/35788/donnas-barbecue-spare-ribs-recipe"},{"id":"35728","title":"Honey Barbecued Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>lemon juice, raw<br>honey<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>onions, raw<br>spices, paprika<br>salt, table<br>spices, oregano, dried<br>spices, garlic powder","directions":"Cut spareribs into serving size pieces.<br>Place ribs, bone side down, on a rack in a shallow roasting pan.<br>Cover and roast at 350F for 1 hour.<br>Drain.<br>Combine all the remaining ingredients in a bowl; brush some of glaze on ribs.<br>Roast, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.","url":"https://recipe.bluelayer.org/recipe/35728/honey-barbecued-spareribs"},{"id":"35692","title":"Apricot-Glazed Pork","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>carrots, raw<br>apricots, dried, sulfured, uncooked<br>beans, snap, green, raw","directions":"Heat wok or 12-inch skillet over high heat until hot.<br>Add oil, rotate wok to coat sides.<br>Add pork, stir-fry 4 to 5 minutes or until no longer pink.<br>Add vegetables; stir-fry 2 minutes.<br>Stir in preserves and black bean sauce, cook and stir 30 seconds or until heated through.","url":"https://recipe.bluelayer.org/recipe/35692/apricot-glazed-pork"},{"id":"35685","title":"Barbecue Beef Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Place ribs in a flat pan or possibly dish.<br>Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.<br>Marinate 8 hours.<br>turning once.<br>Remove ribs from marinade and brush off excess sauce to avoid burning Broil or possibly cook over coals for 10 mins.<br>Brush with marinade and cook 4-5 mins.<br>more.<br>Heat remaining sauce and serve with ribs.<br>(Ribs may be cooked in a covered pan in a 350 deg.<br>oven for 1 1/2 hrs, if you like.)","url":"https://recipe.bluelayer.org/recipe/35685/barbecue-beef-ribs-recipe"},{"id":"35679","title":"Honey Sesame Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, ginger, ground<br>oil, sesame, salad or cooking<br>honey<br>sugars, brown<br>seeds, sesame seeds, whole, dried","directions":"Combine soy sauce, garlic, ginger and sesame oil.<br>Place the pork tenderloin in a heavy plastic bag.<br>Pour the soy mixture over the pork to coat well.<br>Cover and marinate 6-24 hours in the refrigerator.<br>Remove the pork from the marinade; pat dry.<br>Let sit out at room temperature for 1 hour before coating and cooking.<br>Mix together the honey and brown sugar in a shallow plate.<br>Rub the tenderloin in oil all over.<br>Place sesame seeds on a separate shallow plate.<br>Roll pork in the honey mixture, coating well.<br>Then roll in sesame seeds.<br>Roast in a shallow pan at 375 degrees for 20-30 mins or until the pork is cooked.<br>Remove to a platter, slice thinly to serve.","url":"https://recipe.bluelayer.org/recipe/35679/honey-sesame-pork-tenderloin"},{"id":"35666","title":"Chinese BBQ Pork Stir Fry","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, hoisin, ready-to-serve<br>cranberry juice, unsweetened<br>spices, garlic powder<br>cabbage, raw<br>soy sauce made from soy (tamari)","directions":"Heat oil in large fry pan or wok.<br>Slice pork into bite sized strips.<br>Salt and pepper pork and toss with Hoisin Sauce.<br>Add to oil.<br>Saute 2-3 minutes.<br>Add garlic and cranberry juice.<br>Bring to a boil.<br>Remove pork mixture to a baking dish and keep in a 350 degree oven.<br>Wipe out pan and add 1 T. of oil to it.<br>Add sliced cabbage and soy sauce.<br>Stir fry until wilted but still crunchy.<br>Add pork back to cabbage mix and combine.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/35666/chinese-bbq-pork-stir-fry"},{"id":"35665","title":"Kale with Pickled Shallots","ingredients":"vinegar, red wine<br>oil, olive, salad or cooking<br>sugars, granulated<br>shallots, raw<br>water, bottled, generic<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan.<br>Stir in shallots and remove from heat.<br>Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes.<br>Toss with shallot mixture, then season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/35665/kale-with-pickled-shallots"},{"id":"35655","title":"V's Chile Verde","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, garlic powder<br>salt, table<br>spices, oregano, dried<br>spices, coriander seed<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>onions, raw<br>spices, garlic powder<br>water, bottled, generic<br>beef, grass-fed, ground, raw<br>sauce, salsa, ready-to-serve","directions":"Mix all seasonings together in small bowl (except Salsa Verde).<br>Mix Beef Boulion with water and pour in crock pot first.<br>Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).<br>Cover and set on 6-8 hours.<br>(Usually cooked within 6 hours).<br>one hour before serving, drain pork drippings out leaving about 1/2 cup with meat.<br>Pour Salsa Verde on top and stir to break up meat.<br>Continue to cook.<br>Just before serving I add a cornstarch slurry to thicken it up.<br>(1 tblsp cornstarch, 1 tbls water).<br>Serve with Spanish rice (Recipe #282467)and beans and enjoy!","url":"https://recipe.bluelayer.org/recipe/35655/vs-chile-verde"},{"id":"35650","title":"Chili-Rubbed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>honey<br>spices, cumin seed<br>spices, chili powder<br>spices, oregano, dried<br>sugars, granulated<br>spices, pepper, red or cayenne<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 400F Lightly grease a rack in a roasting dish.<br>In a small bowl, whisk together all ingredients except the tenderloin; rub mixture over pork evenly to coat.<br>Cover and marinate 4 hours or overnight.<br>Place pork on prepared rack.<br>Roast until internal temperature reaches 160F, about 45 to 60 minutes.<br>Remove from oven and cool 10 minutes.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/35650/chili-rubbed-pork-tenderloin"},{"id":"35606","title":"Pork Pickle - Indian","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>salt, table<br>sugars, brown<br>vinegar, distilled","directions":"Mix all ingredients, cover and marinate overnight.<br>Cook mixture in it's own juices till done, about 1 hour.<br>Cool and bottle.<br>Store in fridge.","url":"https://recipe.bluelayer.org/recipe/35606/pork-pickle-indian"},{"id":"35600","title":"Glaze for Grilled Pork Tenderloin","ingredients":"sugars, brown<br>syrup, maple, canadian<br>mustard, prepared, yellow","directions":"Mix ingredients together and microwave for 1 minute to heat.<br>Drizzle over tenderloin slices.<br>Double if serving more than 4.","url":"https://recipe.bluelayer.org/recipe/35600/glaze-for-grilled-pork-tenderloin"},{"id":"35579","title":"Cajun Rub","ingredients":"mustard, prepared, yellow<br>spices, cumin seed<br>celery, raw<br>spices, pepper, black<br>salt, table<br>sugars, brown<br>spices, pepper, red or cayenne","directions":"Mix together.<br>Best with chicken, london broil, pork tenderloin, pork chops, shrimp, and salmon.","url":"https://recipe.bluelayer.org/recipe/35579/cajun-rub"},{"id":"35560","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>cream, fluid, heavy whipping<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, black<br>spices, nutmeg, ground<br>salt, table","directions":"Start your gravy by heating a large skillet on medium-high heat.<br>Cook the sausage first, breaking it up into pieces until brown.<br>Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.<br>Add the flour to the pan and whisk to create a roux.<br>(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)<br>Once your roux thickens, turn the heat down to medium-low and add the cream and milk.<br>Whisk to combine, and then cook until thickened, stirring occasionally.<br>Once thick, add in spices and the reserved sausage crumbles.<br>Taste, and add in more spices as desired.<br>Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/35560/sausage-gravy"},{"id":"35553","title":"Lime Marinated Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>lime juice, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table<br>spices, coriander seed<br>spices, ginger, ground","directions":"Combine marinade ingredients, reserving 1/4C.<br>Place pork in zip lock bag, adding remaining marinade.<br>Seal bag &amp; refrigerate 2 - 4 hrs, turning once.<br>Spray grill grid with cooking spray &amp; prepare grill for medium direct heat.<br>Drain &amp; discard marinade from pork.<br>Place pork on grill grid &amp; grill, covered, 6 min per side for roast.<br>(vary accordingly for your cut of meat.<br>Pork should reach internal temp of at least 135 - 140 degrees &amp; expect another 5 degree rise with resting.<br>).<br>Brush pork with reserved marinade &amp; grill 3 more minutes per side for roast.","url":"https://recipe.bluelayer.org/recipe/35553/lime-marinated-pork"},{"id":"35455","title":"Harvest Apple Sauce","ingredients":"apples, raw, with skin<br>water, bottled, generic","directions":"Use a variety of apples.<br>Gala apples are especially good for giving the sauce its rosy hue.<br>There are no set measurements to this recipeif you only have 6 apples and you want to use just a little water, use your judgement.<br>This is a great way to use cooking apples if you do not feel like baking.<br>I used gala, Macintosh, golden delicious, red delicious and other apples I was not very familiar with that were given to me from an orchard .<br>Wash well , quarter and roughly cut out the core of the apples.<br>Place apples in a saucepan with a cup of water.<br>Bring to a boil and simmer until apples are mushy.<br>Note: once you add the water, they should not be covered at all.<br>You are using the water to steam the apples, so that they do not scorch.<br>If while cooking it seems like there is too much water, just drain of a little bit of water.<br>Give a stir to the pot occasionally.<br>When the apples cool down, pass the mixture through a coarse sieve, pressing down with the back of a spatula, discarding the skins.<br>If there is any liqiud left in the saucepan, add it to the applesauce only if the texture is too thick.<br>Otherwise, drink it up .<br>Enjoy with granola, on its own, or with roast pork and turkey.","url":"https://recipe.bluelayer.org/recipe/35455/harvest-apple-sauce"},{"id":"35451","title":"Orange Baked Carrots","ingredients":"orange juice, raw<br>sugars, brown<br>honey<br>spices, pepper, black<br>carrots, raw<br>spices, rosemary, dried","directions":"Preheat oven to 400 degrees F.<br>In a large saucepan, frying pan or skillet over medium heat, add orange juice, light brown sugar, honey, and black pepper.<br>Stir gently and cook 23 minutes.<br>Add sliced carrots and gently stir.<br>Cover and bake 12 minutes or until fork-tender.<br>Transfer to a serving dish.<br>Garnish with fresh rosemary and serve.<br>Works well with ham or pork.","url":"https://recipe.bluelayer.org/recipe/35451/orange-baked-carrots"},{"id":"35428","title":"Island Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, chili powder<br>spices, cumin seed<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>sugars, brown<br>spices, garlic powder<br>sauce, ready-to-serve, pepper, tabasco","directions":"Preheat oven to 350 degrees Fahrenheit.<br>Stir together salt, pepper, chili powder, cumin and cinnamon.<br>Coat the pork with the spice rub.<br>Heat 1 tablespoon of oil in a 12 inch skillet, over relatively high heat, and brown pork, turning every 30 seconds for 4 minutes.<br>Stir together brown sugar , garlic, and tabasco and pat onto top of the tenderloin.<br>Place pork in roasting pan and cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35428/island-pork-tenderloin"},{"id":"35356","title":"Spicy Potluck Spareribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>sugars, brown<br>vinegar, distilled<br>honey<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black","directions":"Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in.<br>x 9-in.<br>baking pans.<br>Cover tightly with foil.<br>Bake at 350 for 1-1/4 hours or until meat is tender.<br>Remove racks; drain and return ribs to pans.<br>Combine the remaining ingredients; pour over ribs.<br>Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.<br>Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.<br>Yield: 12 servings.","url":"https://recipe.bluelayer.org/recipe/35356/spicy-potluck-spareribs-recipe"},{"id":"35295","title":"Pulled Pork With Applesauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sauce, barbecue","directions":"Place meat in slow cooker.<br>Spread applesauce over top.<br>Spoon barbecue sauce over applesauce.<br>Cover and cook on low 6-8 hours.<br>Remove from slow cooker and shred with forks.","url":"https://recipe.bluelayer.org/recipe/35295/pulled-pork-with-applesauce"},{"id":"35234","title":"Mop sauce for pulled pork","ingredients":"soup, beef broth or bouillon canned, ready-to-serve<br>sauce, worcestershire<br>oil, olive, salad or cooking<br>water, bottled, generic<br>vinegar, cider<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"mix all in pot on stove and heat on low for 20 minutes stirring occasionally","url":"https://recipe.bluelayer.org/recipe/35234/mop-sauce-for-pulled-pork"},{"id":"35162","title":"Cape Breton 'Pork Pies' Recipe","ingredients":"butter, without salt<br>sugars, powdered<br>wheat flour, white, all-purpose, unenriched<br>dates, deglet noor<br>sugars, brown<br>lemon juice, raw","directions":"TART SHELLS: Cut the butter into the flour; add in the sugar rand knead till well blended.<br>Press small amounts of dough into small muffin tins.<br>Press small amounts of dough into small muffin tins.<br>Bake in a 425F oven for 10 min.<br>When cold fill with the following: FILLING: Simmer the above ingredients till the dates are of soft consistency.<br>Cold; then fill the tart shells.<br>Ice with butter icing.","url":"https://recipe.bluelayer.org/recipe/35162/cape-breton-pork-pies-recipe"},{"id":"35144","title":"Boervors Recipe","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, coriander seed<br>spices, cloves, ground<br>spices, pepper, red or cayenne<br>spices, nutmeg, ground<br>vinegar, distilled","directions":"For the curious boervors (farmers sausage) is made up as a length and is not twisted into segments.<br>There are as many recipes for this stuff as there are for chilli but some idea can be gained from this one.<br>Stuff casing to 1\" to 1 1/2 thick.<br>Mainly beef and always includes fat, coriander and salt.<br>Pork fat is often substituted for sheep fat that is probably closer to how it originated.<br>The best is made from sheep tail fat.<br>May include orange peel as well.<br>A nice course mince is very important and some recipes call for the meat and fat to be cut into small cubes.<br>That obviously is very time consuming but gives an idea of \"course grnd\"<br>Cooking is somewhat of an art and under no circumstances must the sausage case be pieced.<br>It must cook in its own fat.<br>Use tongs to turn.<br>Low heat over charcoal is best.<br>A quick test of the right heat is the hand just can be held for two seconds at cooking height repeated twice with a very short break.<br>No flames.<br>High heat will burst the casing.<br>9kg of boervors on the wall, some got eaten and then there was.. friends and fellow chileheads.<br>Do not see this lasting long.","url":"https://recipe.bluelayer.org/recipe/35144/boervors-recipe"},{"id":"35096","title":"Sweet 'n' Spicy Ribs","ingredients":"sauce, barbecue<br>sugars, brown<br>honey<br>a cajun life, all purpose cajun seasoning,<br>spices, garlic powder<br>spices, onion powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl.<br>Remove 1 cup mixture; refrigerate and reserve for dipping sauce.<br>Place ribs in slow cooker.<br>Pour barbecue sauce mixture over ribs.<br>Cover; cook on LOW 8 hours or until meat is very tender.<br>Uncover; remove ribs.<br>Skim fat from sauce.<br>Serve with reserved sauce.","url":"https://recipe.bluelayer.org/recipe/35096/sweet-n-spicy-ribs"},{"id":"35072","title":"Oven-Roasted Spareribs with Peach Glaze","ingredients":"peaches, yellow, raw<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, chili powder<br>spices, pepper, black<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350F.<br>For sauce, whisk first 7 ingredients in heavy small saucepan to blend.<br>Place spareribs, bottom side up, on large baking sheet.<br>Sprinkle with salt and pepper; spread with 1/3 cup sauce.<br>Turn ribs over.<br>Sprinkle with salt and pepper; spread with 1/3 cup sauce.<br>Bake ribs 45 minutes.<br>Bring remaining sauce in pan to boil.<br>Brush 2 tablespoons sauce over ribs.<br>Bake ribs until sauce forms sticky glaze, about 8 minutes.<br>Cut rack into individual ribs; serve with sauce.","url":"https://recipe.bluelayer.org/recipe/35072/oven-roasted-spareribs-with-peach-glaze"},{"id":"34929","title":"Sweet Potatoes and Apples","ingredients":"sweet potato, raw, unprepared<br>apples, raw, with skin<br>apples, raw, with skin<br>cranberries, dried, sweetened<br>salt, table","directions":"Peel sweet potatoes and cut into slices about 1/8-inch thick.<br>Place in pot with water to cover; cover pot and bring to boil.<br>Cook potatoes about 10 minutes, until they are soft.<br>Wash and quarter apples; remove core, and slice apples in food processor.<br>Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.<br>When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat until pork is ready.<br>Season with salt, if desired, and serve.","url":"https://recipe.bluelayer.org/recipe/34929/sweet-potatoes-and-apples"},{"id":"34809","title":"Blackberry Glazed Pork Tenderloin","ingredients":"blackberries, raw<br>vinegar, balsamic<br>sugars, granulated<br>spices, pepper, red or cayenne<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, thyme, dried<br>salt, table","directions":"Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.<br>Heat large nonstick skillet over medium-high heat until hot.<br>Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.<br>Add half of pork slices; sprinkle with half of thyme and half of salt.<br>Cook 2 minutes; turn and cook 1 minute on other side.<br>Remove pork from skillet and set aside.<br>Repeat with remaining pork, thyme and salt.<br>Add blackberry mixture to skillet and bring to a boil over high heat.<br>Add reserved pork slices, discarding any accumulated juices.<br>Cook about 5 minutes, turning constantly, until pork is richly glazed.","url":"https://recipe.bluelayer.org/recipe/34809/blackberry-glazed-pork-tenderloin"},{"id":"34808","title":"Pork Tenderloin With Cherry Sauce","ingredients":"oil, olive, salad or cooking<br>oil, olive, salad or cooking<br>shallots, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>vinegar, balsamic<br>cherries, sweet, raw<br>cherries, sweet, raw<br>butter, without salt<br>sugars, brown","directions":"Heat oven to 350F Warm 1 tablespoon oil in ovenproof skillet over medium heat.<br>Add shallots; cook 1 to 3 minutes or until.<br>lightly browned.<br>Drain on paper towels; reserve.<br>Season tenderloin with salt and pepper.<br>Heat remaining 2 teaspoons oil in ovenproof skillet over medium-high heat.<br>Add.<br>tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.<br>Transfer skillet to oven.<br>Cook until internal temperature of pork reaches 155F, about 10 minutes.<br>Transfer tenderloin to.<br>cutting board and tent with aluminum foil to keep warm.<br>Return skillet to stove top.<br>Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula.<br>Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup.<br>Lower heat to medium, add butter and brown.<br>sugar, and swirl pan until well incorporated.<br>To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.","url":"https://recipe.bluelayer.org/recipe/34808/pork-tenderloin-with-cherry-sauce"},{"id":"34804","title":"Transylvanian Goulash","ingredients":"sauerkraut, canned, solids and liquids<br>butter, without salt<br>onions, raw<br>spices, garlic powder<br>spices, paprika<br>soup, chicken broth or bouillon, dry<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, caraway seed<br>tomato products, canned, puree, without salt added<br>cream, sour, cultured<br>cream, fluid, heavy whipping<br>wheat flour, white, all-purpose, unenriched","directions":"Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness.<br>Strain well, pressing out all the water.<br>Melt the butter in a 5-quart casserole and add the onions.<br>Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.<br>Add the garlic, season with salt and cook a minute or two longer.<br>Stir in the paprika, pour in 1/2 cup of broth and bring to boil.<br>Add the pork cubes.<br>Spread the sauerkraut over the pork and sprinkle with carraway seeds.<br>In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.<br>Bring the liquid to a boil once more, then reduce heat to its lowest point.<br>Season with a pinch of salt, cover casserole and simmer for 1 hour.<br>Check occasionally to make sure that the liquid has not cooked away.<br>Add a little stock or water if required.<br>When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk.<br>Carefully stir the mixture into the casserole.<br>Simmer for 10 minutes longer and season with salt to taste.<br>Serve in large wide bowls accompanied by a side of sour cream.","url":"https://recipe.bluelayer.org/recipe/34804/transylvanian-goulash"},{"id":"34768","title":"Cocoa Chili Rub","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cinnamon, ground<br>salt, table<br>spices, pepper, red or cayenne","directions":"Place all ingredients in a covered jar or ziploc bag and shake to evenly blend.<br>Rub on pork chops, pork tenderloin, or chicken legs or thighs.<br>I find this a little too rich for beef but if you feel adventurous, go for it!<br>This recipe makes enough for two small whole pork tenderloins or 6-8 chops.<br>Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling.","url":"https://recipe.bluelayer.org/recipe/34768/cocoa-chili-rub"},{"id":"34735","title":"Pork Bone Marinade","ingredients":"sauce, hoisin, ready-to-serve<br>tomato sauce, canned, no salt added<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>orange juice, raw<br>spices, ginger, ground<br>spices, garlic powder","directions":"mix all ingredients together.<br>marinade ribs or bones.<br>bake 150 degrees c til cooked.","url":"https://recipe.bluelayer.org/recipe/34735/pork-bone-marinade"},{"id":"34727","title":"My Favorite Marinade","ingredients":"soy sauce made from soy (tamari)<br>sauce, worcestershire<br>vinegar, red wine<br>sugars, granulated<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground","directions":"Combine all ingredients in small bowl.<br>Whisk together until sugar is dissolved.<br>Place meat in container for marinating.<br>Using a fork, pierce meat at 1/2 inch intervals.<br>Pour marinade over meat.<br>Let meat soak in marinade at least 30 minutes per side.<br>For less tender cuts of meat, allow to marinate longer.<br>I normally marinate most beef cuts 2 hours, pork or venison cuts 1 1/2 hours and poultry 1- 1 1/2 hours.<br>Discard marinade after use.","url":"https://recipe.bluelayer.org/recipe/34727/my-favorite-marinade"},{"id":"34715","title":"Molasses Black Pepper Cure","ingredients":"salt, table<br>sugars, granulated<br>molasses<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a small bowl, combine salt and sugar.<br>Spread molasses evenly over pork belly, then coat with the pepper.<br>Spread the salt and sugar mixture generously over the entire slab.<br>Place into a re-sealable plastic bag and refrigerate for 3 days.<br>After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.<br>Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.<br>Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.<br>Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.<br>Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.<br>Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.<br>Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.<br>Remove from rack and drain on paper towels.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/34715/molasses-black-pepper-cure"},{"id":"34679","title":"Char Sui Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>honey<br>salt, table<br>sauce, oyster, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, hoisin, ready-to-serve<br>spices, pepper, black","directions":"Cut the pork into slices about 1/2 to 1 thick.<br>Prick all over both sides with a fork.<br>Line a roasting pan with foil.<br>Place the pork in a single layer in the bottom of the pan.<br>In a small bowl, whisk together all remaining ingredients and pour over the meat.<br>Cover with plastic wrap and let marinate 2 to 4 hours.<br>Heat the oven to 450F<br>Place the roasting pan on a rack in the middle and roast for about 25 minutes.<br>Turn the meat over and baste every 5 to 6 minutes.<br>If the sauce dries out, add some boiling water to the pan.<br>Some of the sauce may burn in the pan, but the meat should be fine.<br>Check for doneness by removing one piece of pork and slicing in the middle to see if it is cooked through.<br>Remove from the pan to cool.","url":"https://recipe.bluelayer.org/recipe/34679/char-sui-pork"},{"id":"34672","title":"Pork Rub","ingredients":"salt, table<br>sugars, brown<br>sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, cumin seed<br>spices, ginger, ground","directions":"Stir ingredients together.<br>store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34672/pork-rub"},{"id":"34647","title":"Smoked Pulled Pork","ingredients":"spices, paprika<br>spices, pepper, black<br>sugars, brown<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine dry ingredients, making sure to break up any sugar clumps.<br>Reserve 1/4 cup of rub for later.<br>Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.<br>Before smoking pork, re-rub with 1/4 cup of rub.<br>Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.<br>Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time.<br>Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees.<br>If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.<br>When pork reaches internal temp of 195 degrees.<br>Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.<br>Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces.<br>Serve with your favorite sauce!","url":"https://recipe.bluelayer.org/recipe/34647/smoked-pulled-pork"},{"id":"34619","title":"Teriyaki Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, ginger, ground<br>spices, onion powder<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>sugars, brown<br>sauce, teriyaki, ready-to-serve<br>water, bottled, generic","directions":"Make sure roast is thawed completely.<br>Combine all ingredients except roast and stir with a fork.<br>Add roast and soak in refrigerator overnight.<br>Place roast in crock pot, add marinade and an additional 1 1/4 cups water.<br>Cover and cook on low for 8 hours.<br>Slice and enjoy, spooning sauce over slices.<br>Goes great with Asian noodles and vegetables.","url":"https://recipe.bluelayer.org/recipe/34619/teriyaki-pork-roast"},{"id":"34607","title":"Pork Belly with Sweet and Sour Onion Sesame Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>vinegar, distilled<br>sauce, oyster, ready-to-serve<br>seeds, sesame seeds, whole, dried<br>oil, sesame, salad or cooking<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Sauce Put the vinegar, soy sauce, sugar, and oyster sauce in a heatproof bowl, heat in the microwave for 1 minute, and mix together.<br>Add the sesame seeds, sesame oil, and onions and mix.<br>Heat some vegetable oil (not included) in a frying pan and brown the pork.<br>Top with the sauce from Step 1 and enjoy!","url":"https://recipe.bluelayer.org/recipe/34607/pork-belly-with-sweet-and-sour-onion-sesame-sauce"},{"id":"34522","title":"Pork Tenderloin Marinade Recipe","ingredients":"oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>salt, table<br>parsley, fresh<br>vinegar, red wine<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, garlic powder<br>lemon juice, raw","directions":"Mix all ingredients together.<br>Pour over pork tenderloin, cover with plastic wrap and microwave 10 min.<br>Remove from microwave and grill for 20 min.","url":"https://recipe.bluelayer.org/recipe/34522/pork-tenderloin-marinade-recipe"},{"id":"34470","title":"Barbecued Beef Short Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>tomatoes, red, ripe, raw, year round average<br>catsup<br>sugars, brown<br>vinegar, distilled<br>mustard, prepared, yellow<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put all the ingredients, except the cooked rice, into a crockpot and mix well.<br>Cook on low for 8 hrs.<br>Serve over warm rice, noodles, etc.<br>if you like.","url":"https://recipe.bluelayer.org/recipe/34470/barbecued-beef-short-ribs-recipe"},{"id":"34437","title":"Sausage & Kale Soup #SP5","ingredients":"potatoes, raw, skin<br>pork sausage, link/patty, unprepared<br>soup, chicken broth or bouillon, dry<br>kale, raw<br>soup, chicken broth or bouillon, dry","directions":"Place all ingredients in a large soup saucepan on med-high with the lid on.<br>Cook until kale &amp; sausage starts to cook down and soup starts to boil.<br>Turn heat to Low and simmer for 20 minutes.<br>Serve Hot.","url":"https://recipe.bluelayer.org/recipe/34437/sausage-kale-soup-sp5"},{"id":"34406","title":"Cajun Pork Roast Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, oregano, dried<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, nutmeg, ground","directions":"Combine all seasonings and rub well over all surfaces of roast.<br>Place roast in shallow pan and roast in 350 degree oven for about an hour, till internal temperature is 155 to 160 degrees.<br>Remove from oven, let rest 5 - 10 min before slicing.<br>This recipe yields 6 servings;","url":"https://recipe.bluelayer.org/recipe/34406/cajun-pork-roast-recipe"},{"id":"34338","title":"Thyme/Mustard Pork Roast","ingredients":"spices, thyme, dried<br>mustard, prepared, yellow<br>celery, raw<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees F.<br>In a small container thoroughly mix thyme, mustard, celery seed &amp; garlic powder.<br>[NOTE: I usually just rub the thyme between my thumb &amp; index finger to crush some of the leaves.<br>].<br>Rinse the roast &amp; pat it dry with paper towels.<br>Rub herb mixture over the roast [OR roll the roast in it].<br>Place fat side up on a rack in a shallow roasting pan.<br>Roast, uncovered about 3 1/4 hours.<br>About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.<br>Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.<br>Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.","url":"https://recipe.bluelayer.org/recipe/34338/thyme-mustard-pork-roast"},{"id":"34312","title":"Boston Baked Beans Recipe","ingredients":"beans, kidney, all types, mature seeds, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>onions, raw<br>sugars, granulated<br>salt, table<br>molasses","directions":"Soak beans overnight.<br>Rinse and heat to boiling, drain.<br>Cut salt pork in half.<br>Score.<br>Place one piece in bottom of pot.<br>Fill pot half full of beans.<br>Place pealed onion on top.<br>Put rest of beans in pot.<br>Add in dry ingredients.<br>Mix rest of beans - put salt pork on top.<br>Add in molasses.<br>Cook in bean pot in 350 degree oven or possibly crock pot 3 to 4 hrs.<br>Add in water to top to keep moist.","url":"https://recipe.bluelayer.org/recipe/34312/boston-baked-beans-recipe"},{"id":"34293","title":"Herb-Crusted Prime Rib of Beef","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>mustard, prepared, yellow<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>spices, pepper, black<br>spices, rosemary, dried<br>salt, table","directions":"Place beef, fat-side up, in a lightly oiled, shallow roasting pan.<br>In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.<br>Spread mixture evenly over fat and sides of meat.<br>Coat ends lightly.<br>Do no coat bottom.<br>Let stand uncovered until meat comes to room temperature, about 2 hours.<br>Preheat oven to 350.<br>Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.<br>It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.<br>Remove to a cutting board and cover loosely with a tent of foil.<br>Let stand at least 15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/34293/herb-crusted-prime-rib-of-beef"},{"id":"34276","title":"Crock Pot BBQ Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, barbecue<br>beverages, carbonated, cola, regular","directions":"Place pork roast in a 6-quart Crock Pot.<br>Pour barbecue sauce and cola over roast.<br>Cover and cook on high 8 hours or until meat is tender and shreds easily.","url":"https://recipe.bluelayer.org/recipe/34276/crock-pot-bbq-pork"},{"id":"34248","title":"Crock Pot Country Ribs","ingredients":"sauce, barbecue<br>jams and preserves, apricot<br>soy sauce made from soy (tamari)<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix the BBQ sauce, jam and soy sauce together in a bowl.<br>Place a layer of ribs in a 4 quart slow cooker.<br>Pour 1/3 of the sauce mix on top.<br>Keep adding layers of ribs and sauce.<br>Cover and cook on low heat 8 1/2 - 9 hours, or until the ribs are done - you'll be able to tell :).","url":"https://recipe.bluelayer.org/recipe/34248/crock-pot-country-ribs"},{"id":"34237","title":"Sweet Baby BBQ Ribs (Oven-Baked)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, garlic powder<br>spices, paprika<br>sauce, barbecue","directions":"Preheat oven to 300 F. 2.<br>Peel off the tough membrane that covers the bony side of the ribs (once you get it going it is not that hard).<br>Its the clear film on the back.<br>In a small bowl, mix together the sugar and spices to make the rub.<br>Apply rub to ribs on all sides.<br>Lay ribs on two layers of foil, with the shiny side of the foil facing out and meaty side of the rib face down.<br>Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal them.<br>Place the foil-wrapped ribs on a rimmed baking sheet and bake for 2 -to 2 1/2 hours or until meat is starting to shrink away from the ends of the bone.<br>Remove from oven and pull ribs out of the foil packages.<br>Heat broiler.<br>Cut ribs into serving sized portions of 2 or 3 ribs each.<br>Arrange the ribs on a broiler pan, bony side up.<br>Brush on the sauce.<br>Broil under broiler for 1 or 2 minutes or until sauce is cooked on and bubbly.<br>Turn ribs over, brush on the sauce and broil that side for 1 or 2 minutes until sauce is cooked on and bubbly.<br>Take pan out of the oven and serve the ribs with corn on the cob!<br>Absolutely finger lickin good!","url":"https://recipe.bluelayer.org/recipe/34237/sweet-baby-bbq-ribs-oven-baked"},{"id":"34223","title":"B. B. King's Restaurant Barbequed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>salt, table<br>salt, table<br>tomato sauce, canned, no salt added<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>sauce, worcestershire<br>onions, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic","directions":"Rub ribs well with some of the dry spice rub and refrigerate, covered for 4-6 hours.<br>In a saucepan, combine tomato sauce, tomato, sugar, worcestershire sauce, onion, soy sauce, water and 1/2 cup dry spice rub and cook over very low heat for 3 hours (yes, 3 hours).<br>Preheat a grill or smoker over low heat until hot.<br>Add ribs and cook, covered, for 3-5 hours.<br>Brush with sauce during last minutes of cooking.<br>Serve with remaining sauce, coleslaw, and corn.","url":"https://recipe.bluelayer.org/recipe/34223/b-b-kings-restaurant-barbequed-ribs"},{"id":"34151","title":"Dale's Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>catsup<br>water, bottled, generic<br>vinegar, distilled<br>sauce, worcestershire<br>lemon juice, raw<br>sugars, brown<br>celery, raw","directions":"Preheat oven to 300 F and place ribs in a small roaster; set aside.<br>Combine all other ingredients together in a saucepan and simmer until mixture thickens.<br>Pour sauce over ribs and bake until ribs are very tender; at least 3 hours.<br>She never told me to baste them, but I check them about once per hour and do baste them a bit with the sauce.<br>According to my friend Dale,\"serves 2 hearty eaters\".","url":"https://recipe.bluelayer.org/recipe/34151/dales-spareribs"},{"id":"34110","title":"Cajun Red Beans and Rice Gift Mix","ingredients":"beans, snap, green, raw<br>onions, raw<br>spices, garlic powder<br>celery, raw<br>spices, pepper, red or cayenne<br>salt, table","directions":"Combine seasonings in a small bag.<br>1 1/2 cups white rice in a separate packet.<br>Label: Wash beans, put into pot with spices and 1/2 to 1 lb.<br>pork neck bones, smoked.<br>Cook until beans are well done and meat falls from bones.<br>Take out bones, and shred meat into small pieces.<br>Serve in large bowl with cooked white rice on bottom.<br>Garnish with finely minced green onion, and pass bottle of hot sauce.<br>To cook rice: Bring 3 cup water and 1 teaspoons salt to boil.<br>Add rice, cover and steam for 20 minutes.<br>Cajun Red Beans and Rice but add 1 1/2 cups water instead of just 1 cup.<br>Make small, thick pancakes in a greased skillet, and serve with the beans and rice.","url":"https://recipe.bluelayer.org/recipe/34110/cajun-red-beans-and-rice-gift-mix"},{"id":"34101","title":"Croatian Pork Crisps (cvarci)","ingredients":"bacon, meatless<br>onions, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut the bacon in cubes approximately 2 cm large.<br>Put it in a large pot and fry it gently until bacon melts.<br>If you want them gold put milk, but than the fat product is not so good (for later cooking).<br>When you see cvarci became gold in colour and start to chirp put the whole onion in it and let it fry for 3 tp 6 minutes.<br>Drain cvarci and save the liquid fat (lard) in a pot.<br>You can use it for preparing food.","url":"https://recipe.bluelayer.org/recipe/34101/croatian-pork-crisps-cvarci"},{"id":"34068","title":"Uncle Bubba's House Seasoning","ingredients":"salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"In a small bowl, combine all ingredients.<br>Keep in a bowl or shaker near the stove and use whenever you want to add some flavor.<br>Excellant on beef, pork, chicken, fish, veggies, etc.","url":"https://recipe.bluelayer.org/recipe/34068/uncle-bubbas-house-seasoning"},{"id":"34046","title":"Christine Crock Pot BBQ Beans","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, barbecue<br>molasses<br>honey<br>sugars, brown<br>catsup","directions":"Place all ingredients in the crock pot.<br>Stir until combined.<br>Turn crock pot on low.<br>Cook for 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/34046/christine-crock-pot-bbq-beans"},{"id":"33998","title":"Almost North Carolina Pork Barbecue Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>molasses","directions":"Start with a pork Boston butt which weighs 4 to 5 pounds; place in a slow cooker.<br>Splash in about 1/4 c. cider vinegar and a Tbsp.<br>or possibly two of molasses.<br>Slow cook by cooker directions for about 10 hrs.<br>Cold; debone, remove skin and excess fat.<br>Chop meat and add in barbeque sauce (Eastern, Piedmont, or possibly Western-style).","url":"https://recipe.bluelayer.org/recipe/33998/almost-north-carolina-pork-barbecue-recipe"},{"id":"33934","title":"Sweet Potato Sausage Hash","ingredients":"sweet potato, raw, unprepared<br>water, bottled, generic<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>onions, raw<br>salt, table<br>syrup, maple, canadian<br>water, bottled, generic<br>spices, pepper, red or cayenne<br>spices, nutmeg, ground","directions":"Place sweet potatoes and 1/3 c water in a large microwave safe bowl.<br>Cover with plastic wrap; microwave at HIGH 15 min or until tender.<br>Carefully uncover, drain and keep warm.<br>Heat oil in a large nonstick skillet over med-high heat.<br>Remove casings from sausage.<br>Add onion to pan; saute 6 minutes or until tender.<br>Add sausage; cook 4 minutes or until sausage is done, stirring to crumble.<br>Stir in sweet potatoes, salt, syrup, 1 T water, red pepper and nutmeg.<br>Cook until liquid is absorbed and sweet potatoes begin to brown, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/33934/sweet-potato-sausage-hash"},{"id":"33910","title":"McDonalds Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, black","directions":"Cook sausage in skillet; drain.<br>Sprinkle flour over sausage and stir well.<br>Stir in milk.<br>Cook over medium heat until thickened.<br>Add Pepper.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/33910/mcdonalds-sausage-gravy"},{"id":"33868","title":"Shun Lees BBQ Ribs","ingredients":"sugars, granulated<br>honey<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sauce, hoisin, ready-to-serve<br>salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In a small bowl, combine the sugar, honey, rice wine, hoisin sauce, and salt.<br>Stir to mix well.<br>Place the ribs in a nonreactive shallow bowl and brush the sauce all over the ribs.<br>Cover with plastic wrap and refrigerate for 3 hours, turning occasionally.<br>Cover the grill with aluminum foil and heat to medium.<br>Grill the ribs, covered, for minutes.<br>Turn over and grill for 40 minutes more.<br>Carefully peel back the foil and set the ribs directly on the grill.<br>Cook, uncovered, just until they are sizzling and browned, about 5 minutes.<br>Remove from the grill, cut into strips, and serve.","url":"https://recipe.bluelayer.org/recipe/33868/shun-lees-bbq-ribs"},{"id":"33793","title":"Tangy Short Ribs Barbecue","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>catsup<br>water, bottled, generic<br>sauce, worcestershire<br>vinegar, distilled<br>sugars, brown<br>salt, table","directions":"Cut ribs into individual portions, about 2 1/2-inches wide; trim excess fat.<br>Place ribs on rack in a foil-lined roasting pan, bake in pre-heated 450F oven until browned about 20 minutes.<br>Reduce temperature to 350F.<br>Remove beef and rack from the pan; pour off fat.<br>Return beef to pan without the rack.<br>Heat oil in a saucepan, add onions and saute for 2 minutes.<br>Stir in remaining ingredients; bring to a boil.<br>Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat.<br>Cover and bake in 350F oven until beef is fork tender, about 2 hours, spooning sauce over beef once.<br>Skim excess fat from sauce in pan.<br>Arrange beef on a platter; seve with pan sauce.","url":"https://recipe.bluelayer.org/recipe/33793/tangy-short-ribs-barbecue"},{"id":"33774","title":"Baked Italian Sausage Links Recipe","ingredients":"water, bottled, generic<br>pork sausage, link/patty, unprepared","directions":"PAN: 18 BY 26-INCHES SHEET PAN TEMPERATURE: 400 F. OVEN<br>PLACE ITALIAN SAUSAGE LINKS IN SINGLE LAYERS ON 4 SHEET PANS (18 BY 26 INCH).<br>PIERCE EACH SAUSAGE.<br>POUR 1 C. Warm WATER OVER SAUSAGES IN EACH PAN.<br>COVER; BAKE IN 400F.<br>OVEN 20 Min.<br>REMOVE COVER; BAKE 15 Min LONGER Or possibly Till BROWNED.<br>SERVING SIZE: 2 SAUSAGES","url":"https://recipe.bluelayer.org/recipe/33774/baked-italian-sausage-links-recipe"},{"id":"33749","title":"Smokey Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix rub ingredients and set aside.<br>Pat the ribs as dry as possible and season very generously with the rub (on all sides).<br>Cover with plastic wrap and refrigerate for 24 hours.<br>Set up your grill for Indirect Heat with a drip pan in the middle (add water).<br>Place on the grill directly over the drip pan.<br>Add wet chips directly to the hot charcoal and smoke at 350F for about 30 minutes.<br>Add more wet hickory wood chips and continue cooking at 300F to 325F for about an hour and a half to two hours.<br>Remove from the grill and cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/33749/smokey-beef-short-ribs"},{"id":"33728","title":"Slow Cooker Southern Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>sauce, barbecue<br>water, bottled, generic","directions":"Place the ribs in the bottom of the slow cooker.<br>Sprinkle the dry seasonings over the ribs.<br>Top with barbecue sauce.<br>Carefully pour the water into the bottom of the slow cooker, making sure not to pour over the ribs.<br>Place the lid on the slow cooker.<br>Cook on low for 8-10 hours.<br>Carefully remove from the slow cooker.<br>The ribs should be tender and falling apart.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/33728/slow-cooker-southern-style-ribs"},{"id":"33727","title":"Chinese Spare Ribs Recipe","ingredients":"beef, grass-fed, ground, raw<br>sugars, brown<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Cut ribs into strips.<br>Marinate several hrs in other ingredients.<br>Baste while baking in 9x13 inch pan.<br>Bake 1 hour and 45 min at 350 degrees.<br>Serves 2-4.","url":"https://recipe.bluelayer.org/recipe/33727/chinese-spare-ribs-recipe"},{"id":"33677","title":"Creamy Tomatillo Dressing","ingredients":"sauce, salsa, ready-to-serve<br>salad dressing, mayonnaise, regular<br>sugars, granulated<br>lime juice, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>spices, coriander seed","directions":"Blend all ingredients except oil and cilantro in a blender or food processor.<br>Add oil slowly while blender is on high speed.<br>Add the cilantro in bursts until broken up into fine pieces.<br>I keep this in my fridge in a salad jar.<br>It stays well for 7-10 days.<br>This goes along with Cafe Rios pulled pork salad, but tastes great on any salad!","url":"https://recipe.bluelayer.org/recipe/33677/creamy-tomatillo-dressing"},{"id":"33662","title":"Lamb Sausage Ragu","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>onions, raw<br>carrots, raw<br>celery, raw<br>raisins, seeded<br>vinegar, red wine<br>soup, chicken broth or bouillon, dry<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium, deep skillet, cook the sausage over moderately high heat, stirring and breaking up any lumps, until browned, about 8 minutes.<br>Scrape the sausage onto a plate.<br>In the same skillet, heat the olive oil.<br>Add the onion, carrot and celery, cover and cook over low heat, stirring occasionally, until tender.<br>Add the raisins and vinegar and cook until reduced by half, about 5 minutes.<br>Add the chicken stock and the cooked sausage and simmer over moderately low heat until the stock is reduced by half, about 10 minutes.<br>Remove the sauce from the heat and add the milk; dont worry if it curdles.<br>Use an immersion blender to break up the meat and incorporate the milk.<br>Alternatively, transfer the sauce to a blender and blend to a coarse puree, then return the sauce to the pot.<br>Simmer the ragu until thickened, about 5 minutes longer.","url":"https://recipe.bluelayer.org/recipe/33662/lamb-sausage-ragu"},{"id":"33661","title":"Mike Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Carefully remove the rib bones from the roast.<br>The rib bones will act as your baking rack and be great leftovers.<br>Season the entire roast with your favorite herbs and spices, including the removed rib rack.<br>Do this at least 2 days ahead of cooking.<br>Place roast back on top of the rib rack and secure with baking twine.<br>Wrap the entire thing thoroughly in plastic wrap or a good plastic bag and refrigerate for at least two days.<br>On the day of cooking, remove the roast from the refrigerator and allow it to come up to nearly room temperature.<br>This will take 2 to 3 hours.<br>Preheat oven to 200.<br>Place roast in pan and put in oven.<br>Bake at 200 for 2 hours.<br>Reduce heat to 180 and continue to cook the roast until the internal temperature reaches no more than 130.<br>This will probably take an additional 3 1/2 to 4 hours.<br>When internal temperature reaches 125 to 130, remove the roast from the oven, loosely tent with aluminum foil and allow to rest for 45 to 60 minutes.<br>Preheat oven to 450.<br>12 to 15 minutes prior to serving, place the roast back into the 450 degree oven and roast for about 10 to 12 minutes.<br>This will brown and begin to crust the outside.<br>Remove roast from oven.<br>Slice and serve immediately.<br>Note : the above directions will provide you with a roast that is medium rare throughout.<br>If you want it cooked further, adjust the cooking time to achieve desired taste.<br>Note 2: be prepared as this cooking process will take about 8 to 9 hours from the time you take the uncooked roast out of the refrigerator on the day of cooking to serving time.<br>You will not be disappointed.","url":"https://recipe.bluelayer.org/recipe/33661/mike-prime-rib"},{"id":"33654","title":"Thai-Style Pork and Noodle Salad","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Marinate and cook the pork as you would the beef in the master recipe, #338, but reduce the cooking time to just 3 minutes on each side.<br>Cook the noodles in a large pot of boiling water according to the package directions.<br>Drain and rinse the noodles under cold water to stop the cooking.<br>Cut the pork into very thin strips.<br>Make and dress the salad as before, adding the cooled cooked noodles to the salad when you add the sliced pork.<br>Garnish and serve.","url":"https://recipe.bluelayer.org/recipe/33654/thai-style-pork-and-noodle-salad"},{"id":"33586","title":"Multipurpose Meat Paste","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>amazonas rainforest product, tapioca starch,<br>sugars, granulated<br>sauce, fish, ready-to-serve<br>oil, canola","directions":"Slice each breast and thigh across the grain into 1/4-inch-thick strips.<br>When cutting the breast tenders, remove and discard the silvery strip of tendon.<br>Keep any visible fat for richness, but trim away any cartilage or sinewy bits, as they wont grind well.<br>To make the marinade, in a bowl large enough to fit the chicken, whisk together the baking powder, tapioca starch, sugar, fish sauce, and oil.<br>Add the chicken and use a rubber spatula to mix well.<br>Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight.<br>The chicken will stiffen as it sits.<br>Remove the chicken from the refrigerator and use a spoon to break it apart.<br>Working in batches, grind the chicken in a food processor until a smooth, stiff, light pink paste forms.<br>(This step takes several minutes and the machine will get a good workout.)<br>Stop the machine occasionally to scrape down the sides.<br>When you are finished, there should be no visible bits of chicken and the paste should have a slight sheen.<br>Using the rubber spatula, transfer each batch to another bowl, taking care to clean well under the blade.<br>The paste is ready to use, or it can be covered and refrigerated for up to 3 days.<br>For long-term keeping, divide it into 1/2- and 1-pound portions (a scant 1 cup paste weighs 1/2 pound), wrap in a double layer of plastic wrap, and freeze for up to 2 months.<br>To make gio the old-fashioned way, you must first hand pound the meat and then add the marinade ingredients.<br>Use a large Thai stone mortar and pestle, which can be found reasonably priced at Asian restaurant-supply and housewares shops.<br>My 9-inch-wide mortar has a 5-cup capacity bowl that is 6 1/2 inches wide and 4 inches deep.<br>The 8-inch-long pestle is about 2 inches wide at the base.<br>Select a pestle that fits your hand comfortably.<br>(Stone pestles, heavier than the wooden one mentioned in the chapter introduction, make pounding easier.)<br>To minimize physical strain, I sit on a low kitchen stool and put the mortar on a solid table or box, with the rim of the mortar slightly below my knee.<br>You may also sit on the floor with the mortar between your legs.<br>Place a thick towel under the mortar to protect the work surface.<br>Regardless of your setup, you want to sit astride the mortar and efficiently use your upper body strength to work the pestle.<br>It takes about 35 minutes to produce a full batch of paste, so you may want to halve the recipe.<br>To yield gio that is close to the traditional version, pound pork (see Note, above), which works better than chicken.<br>The beef mixture used for making Beef, Dill, and Peppercorn Sausage (page 161) is also a good candidate for hand pounding.<br>Cut the meat into 1/4-inch-thick strips as instructed in the recipe.<br>Blot the meat dry with paper towels to prevent it from sliding around the mortar.<br>In a small bowl, whisk together the marinade ingredients.<br>Set aside near the pounding station.<br>(Hand-pounded gio doesnt traditionally call for leavener and starch, but I find that they guarantee a silkier result that is neither too dense nor too firm.)<br>Put about 1/2 pound of the meat (or a quantity you find manageable) in the mortar and start pounding with a steady rhythm, pausing only to remove any gristly bits that come loose.<br>After about 4 minutes, the meat should have gathered into a mass and, perhaps, even stuck to the pestle, allowing you to use the pestle to lift the meat from the mortar and pound it down again.<br>Keep pounding for another 2 minutes to make the meat cohere into a smooth mass that resembles a ball of dough.<br>Use a rubber spatula or plastic dough scraper to transfer the meat to a bowl.<br>Repeat with the remaining meat.<br>Add all the marinade ingredients to the meat, stirring with a fork until the marinade is no longer visible.<br>In batches, pound the meat for about 3 minutes longer to combine all the ingredients well.<br>You should hear a suction noise as air is mixed in.<br>The finished paste will feel firm and look ragged, and small nuggets of meat will be suspended in the paste.<br>Transfer the paste to a clean bowl and repeat with the remaining meat.","url":"https://recipe.bluelayer.org/recipe/33586/multipurpose-meat-paste"},{"id":"33554","title":"Green Beans with Fermented Black Beans and Pork Sauce","ingredients":"beans, snap, green, raw<br>spices, garlic powder<br>spices, ginger, ground<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>beans, snap, green, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>cornstarch","directions":"In a small bowl, mash the black beans into the garlic and ginger.<br>In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes.<br>Then add the mashed fermented beans and stock, mix together and cook for 2 minutes.<br>Add the green beans, mix together and cook for 3 more minutes.<br>Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste.<br>While stirring pour the cornstarch mixture into the liquid in the bottom of the wok.<br>The liquid will thicken, coating the beans.<br>Taste and re-season with salt and pepper if needed.","url":"https://recipe.bluelayer.org/recipe/33554/green-beans-with-fermented-black-beans-and-pork-sauce"},{"id":"33338","title":"Best Ever Meat Marinade (Steak, Lamb or Pork)","ingredients":"vinegar, red wine<br>catsup<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>mustard, prepared, yellow","directions":"Combine all ingredients.<br>Pour marinade over the meat and marinate for 2-3 hours at room temperature or overnight in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/33338/best-ever-meat-marinade-steak-lamb-or-pork"},{"id":"33311","title":"Oriental Beef Short Rib Barbecue","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>oil, sesame, salad or cooking<br>sugars, brown<br>seeds, sesame seeds, whole, dried<br>spices, garlic powder<br>ginger root, raw<br>spices, pepper, red or cayenne<br>corn, sweet, white, raw","directions":"Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns.<br>Place ribs and marinade in plastic bag or utility dish, turning to coat.<br>Close bag securely or cover dish, marinate in refrigerator 4 to 6 hours, turning occasionally.<br>Remove ribs from marinade;reserve marinade.<br>Place ribs on grid over medium coals.<br>Broil 5 to 6 minutes.<br>Turn ribs over;brush or spoon on marinade 1 time.<br>Cover, continue cooking 5 to 6 minutes or until desired degree of doneness.<br>Place ribs on platter;garnish with chili peppers, green onions and radish roses.","url":"https://recipe.bluelayer.org/recipe/33311/oriental-beef-short-rib-barbecue"},{"id":"33265","title":"Meat Balls For Hors D'oeuvres Recipe","ingredients":"pork sausage, link/patty, unprepared<br>spices, basil, dried<br>water, bottled, generic","directions":"Combine well.<br>Shape into large marbles.<br>Put in baking dish and sprinkle paprika over.<br>Bake at 375 degrees for 15 min; drain off fat.<br>Turn over, sprinkle again with paprika and bake 15 min (each side 15 min).","url":"https://recipe.bluelayer.org/recipe/33265/meat-balls-for-hors-doeuvres-recipe"},{"id":"33165","title":"Simple Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>water, bottled, generic<br>salt, table","directions":"Put juice, water and salt in crock pot and give it a quick stir .<br>Add pork.<br>Cook on high for 5 hr or 10-12 on low.<br>Move pork to cutting board and pull of meat with a couple of forks, removing any large fat pieces.<br>Put the pulled pork and remaining juices in a large skillet and completely reduce the liquid stirring occasionally.<br>Continue to cook until meat is browned.<br>There will be enough fat in the liquid to do this.","url":"https://recipe.bluelayer.org/recipe/33165/simple-pulled-pork"},{"id":"33097","title":"Pork Medallions in Balsamic Mushroom Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mushrooms, white, raw<br>butter, without salt<br>oil, olive, salad or cooking<br>soup, chicken broth or bouillon, dry<br>vinegar, balsamic<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, basil, dried","directions":"Slice Pork Loin diagonally into 1/2\" medallions.<br>Salt and Pepper each side of medallions.<br>In a large skillet melt butter and add olive oil heat to medium high heat.<br>Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).<br>Remove pork and set aside.<br>Add Stock to skillet scraping bottom of pan, bring to rolling boil.<br>Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.<br>Stir occasionally and reduce by 1/2.<br>Add medallions (and any juices from them) to the skillet and combine well.<br>Lower heat to medium low and let simmer about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33097/pork-medallions-in-balsamic-mushroom-sauce"},{"id":"33050","title":"Bbq Pizza","ingredients":"house of pasta, pizza dough,<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>shortening, vegetable, household, composite<br>cheese, parmesan, hard<br>spices, basil, dried<br>sauce, peppers, hot, chili, mature red, canned","directions":"Preheat grill to med-high heat.<br>roll dough to a 12\"x15\" rectangle.<br>brush top with olive oil.<br>place dough oil side down on grill for about 3 mins or until bottom is slightly brown.<br>punch down bubbles if needed.<br>brush top with olive oil and turn.<br>top with remainding ingredients.<br>cover and cook till cheese melts.","url":"https://recipe.bluelayer.org/recipe/33050/bbq-pizza"},{"id":"32981","title":"Barbecued Pork Loin (Prepared Sauce) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>salt, table","directions":"PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN<br>RUB EACH ROAST WITH Mix OF SALT AND PEPPER.<br>PLACE IN PANS.<br>Don't Add in WATER.<br>Don't COVER.<br>BAKE 1 1/2 TO 2 Hrs, DEPENDING ON SIZE OF ROASTS.<br>DRAIN Or possibly SKIM OF EXCESS FAT.<br>SET ROASTS ASIDE FOR USE IN STEP 6.<br>POUR 2 C. PREPARED BARBECUE SAUCE OVER EACH ROAST; COVER PANS.<br>RESERVE REMAINING SAUCE FOR BASTING.<br>BAKE 1 HOUR; UNCOVER ROASTS; BASTE; CONTINUE TO COOK APPROXIMATELY 30 Min Or possibly Till MEAT THERMOMETER INSERTED IN MEAT REGISTERS 170 F.<br>LET ROASTS STAND 20 Min.<br>REMOVE STRINGS AND NETTING BEFORE SLICING.<br>DRAIN SAUCE; REMOVE EXCESS FAT.<br>SLICE PORK; SERVE WITH REMAINING SAUCE.<br>NOTE:<br>IN STEP 1, 58 LB PORK LOIN, BLADES, MAY BE USED.<br>OTHER TYPES AND SIZES OF PANS MAY BE USED.<br>SEE RECIPE NO.<br>A-25.<br>SERVING SIZE: 2 SLICES P","url":"https://recipe.bluelayer.org/recipe/32981/barbecued-pork-loin-prepared-sauce-recipe"},{"id":"32979","title":"Sweet & Sour Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>sugars, granulated<br>cornstarch<br>catsup<br>vinegar, distilled<br>water, bottled, generic","directions":"Place ribs on rack in a large shallow pan.<br>Bake uncovered at 350F for an hour and a half.<br>Meanwhile, combine sugars and cornstarch in medium size pan over stove.<br>Stir in ketchup, vinegar and water; bring to a boil.<br>Cook and stir until thickened and clear.<br>Remove ribs and rack from pan; discard fat.<br>Pour about a cup and a half of the sauce over the ribs.<br>Bake 30 minutes longer.<br>Cut into serving pieces.<br>Brush with remaining sauce.<br>Yields 6 to 8 servings!<br>Absolutely delicious!","url":"https://recipe.bluelayer.org/recipe/32979/sweet-sour-spareribs"},{"id":"32975","title":"AP BBQ & Steak Rub","ingredients":"salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix seasoning well and store in an airtight and labeled container.<br>Works well with beef, pork, chicken and any vegetables.","url":"https://recipe.bluelayer.org/recipe/32975/ap-bbq-steak-rub"},{"id":"32964","title":"Frizzled Kale Salad With Toasted Coconut","ingredients":"oil, olive, salad or cooking<br>oil, sesame, salad or cooking<br>soy sauce made from soy (tamari)<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350F / 180C with two racks in the top third of the oven.<br>In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu.<br>Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.<br>Spread the kale evenly across two baking sheets.<br>Bake for 10 to 15 minutes, until the coconut is deeply golden brown, tossing once or twice along the way.<br>If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.<br>Remove from the oven and transfer the kale mixture to a medium bowl.<br>Taste.<br>If you feel it needs a bit more dressing, add some and toss.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/32964/frizzled-kale-salad-with-toasted-coconut"},{"id":"32917","title":"Crock Pot Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, oregano, dried<br>spices, cinnamon, ground<br>spices, garlic powder<br>spices, onion powder<br>spices, paprika<br>spices, pepper, red or cayenne<br>sugars, brown","directions":"mix all seasoning together and rub on ribs.<br>place ribs in a large crock pot for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/32917/crock-pot-ribs"},{"id":"32856","title":"Soy Honey Brine","ingredients":"soy sauce made from soy (tamari)<br>honey<br>salt, table<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a large saucepot, simmer first three ingredients until solids are dissolved.<br>Add apple juice and submerge pork belly in mixture.<br>Place in the- refrigerator for 3 days.<br>After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.<br>Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.<br>Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.<br>Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.<br>Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.<br>Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.<br>Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.<br>Remove from rack and drain on paper towels.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/32856/soy-honey-brine"},{"id":"32809","title":"Nut Encrusted Pork Tenderloin","ingredients":"salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, ginger, ground<br>spices, coriander seed<br>nuts, cashew nuts, raw<br>nuts, pine nuts, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>honey","directions":"Preheat your oven to 350 F and situate the oven rack to the middle position.<br>In a small bowl, whisk together the salt, pepper, cumin, ginger, and coriander.<br>Spread the mixture out on a large cutting board or a large piece of parchment paper.<br>Set aside.<br>Combine the cashews and the pine nuts, and spread the mixture out onto another cutting board or large piece of parchment paper.<br>Set aside.<br>In a large oven-proof saute pan (or cast iron Dutch oven or skillet), heat the oil over medium heat.<br>Add the pork tenderloin to the hot oil and sear on all sides, turning the meat every minute or so, so that all sides are browned but not burnt.<br>Remove the pan from the heat.<br>Transfer the pork tenderloin from the pan to the seasoned cutting board and roll in the seasoning.<br>In another small bowl, whisk together the mustard and honey.<br>With a brush, brush the sauce onto one side of the pork tenderloin.<br>Flip the pork over onto the nut mixture (sauce side down), and brush the other side of the pork with the rest of the sauce.<br>Now roll the pork in the nuts, making sure to completely cover every square inch of the pork.<br>Press firmly to adhere the nuts to the pork.<br>Return the pork to the saute pan, and transfer the pan to the oven.<br>Cook 25-30 minutes or until the internal temperature reaches 140 F (for medium) or 160 F (for well done).<br>Remove from oven and transfer to a cutting board to let the pork rest for about 10 minutes.<br>Slice the pork into 1 inch medallions and serve.","url":"https://recipe.bluelayer.org/recipe/32809/nut-encrusted-pork-tenderloin"},{"id":"32785","title":"Carolina Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, cider<br>beverages, carbonated, ginger ale<br>sugars, brown<br>spices, pepper, black<br>salt, table<br>mustard, prepared, yellow","directions":"Add vinegar, ginger ale, brown sugar, pepper, salt and mustard to the crock pot.<br>Stir to combine.<br>Add pork to the crock pot.<br>Set crock pot on high until the liquid starts to bubble.<br>Lower crock pot to low and cook for 8-10 hours until the internal temp is 190 or the pork easily falls apart.<br>Take the pork out of the crock pot and set aside.<br>Strain the liquid and set aside.<br>Let the liquid separate.<br>Spoon out the grease off the top.<br>When the pork cools a bit, pull the pork apart by hand.<br>Add liquid back to the pulled pork as needed to keep the pork moist.","url":"https://recipe.bluelayer.org/recipe/32785/carolina-pulled-pork"},{"id":"32764","title":"Grilled Rosemary-Ginger Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>lemon juice, raw<br>spices, ginger, ground<br>vinegar, balsamic<br>spices, rosemary, dried<br>soy sauce made from soy (tamari)<br>spices, cumin seed<br>spices, pepper, black","directions":"In a zip-style plastic bag, add olive oil, lemon juice, ginger, balsamic, rosemary, soy sauce, cumin, and pepper.<br>Close bag and thoroughly combine.<br>Reopen bag and add pork.<br>Reseal the bag and completely coat the pork.<br>Place in refrigerator for at least 1 hour to allow for marination.<br>To cook, simply place on a medium heat grill (turn occasionally) for approximately 10 - 15 minutes.","url":"https://recipe.bluelayer.org/recipe/32764/grilled-rosemary-ginger-pork"},{"id":"32749","title":"Slow Cooker BBQ Pulled Pork Sandwiches","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>celery, raw<br>onions, raw<br>catsup<br>sauce, barbecue<br>water, bottled, generic<br>vinegar, distilled<br>sauce, worcestershire<br>sugars, brown<br>spices, chili powder<br>salt, table<br>spices, pepper, black<br>spices, garlic powder","directions":"Place roast in slow cooker.<br>Combine remaining ingredients in a bowl and pour over roast.<br>Cover and cook on high for 6-7 hours.<br>Shred the meat and mix it with the sauce (Note - You may want to thicken the sauce some).<br>Great for making sandwiches or using in other recipes.<br>The sauce is good on rice too.","url":"https://recipe.bluelayer.org/recipe/32749/slow-cooker-bbq-pulled-pork-sandwiches"},{"id":"32699","title":"BBQ Sauce for Pork","ingredients":"soy sauce made from soy (tamari)<br>syrup, maple, canadian<br>mustard, prepared, yellow","directions":"Half a cup of soy sauce, half a cup of maple syrup and about a quarter of cup of mustard maybe with a little vinegar.<br>Apply to racks of pork ribs.<br>BBQ.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/32699/bbq-sauce-for-pork"},{"id":"32669","title":"Spice Rub for Everything!","ingredients":"salt, table<br>sugars, granulated<br>spices, paprika<br>spices, pepper, black<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"In a small bowl, combine all the ingredients, using your hands to break up the sugar.<br>Store in an airtight container, away from heat and light, up to 6 months.<br>For each pound of meat, poultry, or seafood: First coat with 2 to 3 teaspoons vegetable oil, then 1 to 2 tablespoons of spice rub.<br>You can either grill foods immediately or let them sit and develop for more flavor.<br>If preparing ahead of time (up to 24 hours), you can apply the rub to chicken and turkey parts, steaks, pork chops, lamb chops, ribs, brisket, or pork shoulder.<br>(The larger the cut, the more it will benefit from a long coating time).<br>Cover and refrigerate.<br>Bring to room temperature before grilling.<br>Fish and shrimp are best grilled within an hour of rubbing.<br>Rubs are great for roasting and broiling!","url":"https://recipe.bluelayer.org/recipe/32669/spice-rub-for-everything"},{"id":"32546","title":"smoked bbq pork ribs","ingredients":"sugars, brown<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, red wine<br>butter, without salt","directions":"mix rub ingredients together with your hands.<br>when I'm done mixing I like to put it into a large shaker bottle.<br>this makes enough rub for about eight to ten racks of ribs<br>the spritz or mop sauce I like to just put it into a spritzer bottle.<br>but you don't have to use one<br>prepping the ribs all ribs either baby back or spare ribs have a fine skin membrane on the back of them.<br>this needs to be removed if you want smoke flavor and your rub to get into the meet.<br>take a small knife and get underneath until you can grab it and rip it off the back of the ribs<br>applying the rub I put aluminum foil down on the counter place one rack ribs on the foil sprinkle the rub on generously and rub it in both sides rap the rib up in the foil and put it in the refrigerator .<br>I like to put my rub on overnight<br>true barbecue uses indirect heat and smoke.<br>you can use an indirect smoker or just around barbecue.<br>if you don't have an indirect smoker just make sure your fires on one side and your meat is on the other<br>you want your barbecue temperature to be 200 to 220F.<br>I like to use mesquite wood but you can use any would you like.<br>cooking time should be around 4 to 5 hours<br>now every 20 to 30 minutes I check the meat and spirits on my spirits you can use a basting brush or a mop sauce brush but I think the bottle works the best.<br>this will help keep the meat moist and keep the color from getting too dark<br>now about an hour hour and a half before there done.<br>I take the ribs and wrap them in foil with a couple pads of butter and some more brown sugar sprinkled on the ribs.<br>you can tell they're almost done when you pick them up and they only start to fall apart<br>after you take them off the grill take them out of the foil they will continue to cook","url":"https://recipe.bluelayer.org/recipe/32546/smoked-bbq-pork-ribs"},{"id":"32542","title":"Coconut Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Preheat oven to 350oF.<br>In a medium sized oven proof sauce pan, bring rice, coconut mik and water to a boil.<br>Cover and placed in the oven for 18 minutes.<br>Remove and let stand for 10 minutes before serving.<br>Serve with Braised Curry Pork.","url":"https://recipe.bluelayer.org/recipe/32542/coconut-rice"},{"id":"32512","title":"Pork Fried Cakes","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking","directions":"Mix flour with water.<br>Knead until smooth.<br>Roll out into 1/4 inch thick and cut into circles.<br>Mix meat with seasonings.<br>Place 1 tbsp in the center and fold upwards.<br>Fry on a skillet with oil.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/32512/pork-fried-cakes"},{"id":"32329","title":"Pork Spareribs","ingredients":"salt, table<br>sugars, granulated<br>spices, cumin seed<br>spices, pepper, black<br>spices, chili powder<br>spices, paprika<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Soak the wood chips in water to cover.<br>Mix the salt, sugar, cumin, pepper, chili powder, and paprika together and rub well into the spareribs.<br>If you have a gas grill, preheat by using only one burner on medium heat for about 15 minutes.<br>If you are using a charcoal or wood fire, bank it to one side of your grill and keep the fire as low as possible, starting with just enough coals to get heat, about fifteen briquettes or the equivalent in hardwood charcoal.<br>Sprinkle a handful of wood chips onto the rack above the heat source, allowing them to fall directly onto the fire.<br>Place the ribs away from the heat source (over the unlit burner of a gas grill) and cover the grill.<br>You want a very cool fire, under 300 degrees F if possible (you should be able to hold your hand right over the area where the ribs are cooking with just a little discomfort).<br>If you are using solid fuel, add a few lumps of charcoal or a few briquettes an hour, just enough to keep the fire going.<br>Turn the ribs every half hour or so, adding more wood chips as needed.<br>Depending on the heat of your fire, after 2 to 6 hours the ribs will have lost much of their fat and developed an unquestionably cooked look.<br>No barbeque sauce required.<br>Thats saying a lot coming from me.<br>I love barbeque sauce.","url":"https://recipe.bluelayer.org/recipe/32329/pork-spareribs"},{"id":"32295","title":"Baked Beans","ingredients":"beans, snap, green, raw<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Rinse beans and pick over.<br>Bring beans and 8 cups of water to a boil.<br>Reduce heat, simmer covered for 1 1/2 hours.<br>Pour beans and liquid into a bowl; cover and refrigerate overnight.<br>Drain beans, reserving 1 cup of liquid.<br>Place beans and reserved liquid in Crock Pot.<br>Stir in remaining ingredients.<br>cover and cook on low for 12 to 14 hours.<br>Stir before serving.","url":"https://recipe.bluelayer.org/recipe/32295/baked-beans"},{"id":"32242","title":"Tortellini Sausage Alfredo","ingredients":"cheese, parmesan, hard<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>spices, nutmeg, ground<br>pork sausage, link/patty, unprepared<br>onions, raw<br>peppers, sweet, green, raw<br>mushrooms, white, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, parmesan, hard<br>sauce, worcestershire","directions":"In a large saucepan, bring 2 quarts of water to a boil.<br>Add tortellini, oil and salt, pepper, garlic powder and nutmeg.<br>Cook according to package directions.<br>Meanwhile, in large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink.<br>Drain.<br>Stir in flour until blended.<br>Gradually add milk.<br>Bring to boil.<br>Cook and stir for 2 minutes, until thickened.<br>Drain tortellini and add to sausage mixture.<br>Stir in parmesan cheese and worcestershire sauce.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/32242/tortellini-sausage-alfredo"},{"id":"32237","title":"Apple Thyme Jelly","ingredients":"apples, raw, with skin<br>sugars, granulated<br>spices, thyme, dried<br>pectin, unsweetened, dry mix","directions":"Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and stir well.<br>Cook, uncovered, at full power (650 to 700 watts) for 10 minutes.<br>Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes.<br>Stir the pectin into the mixture, return it to the microwave, and cook for 1 1/2 minutes.<br>Skim any foam off the surface, and pack the jelly into sterilized jars according to the manufacturer's directions.<br>Makes 1 quart.<br>Note: A delicate flavor - just perfect for glazing a simple lamb or pork roast.","url":"https://recipe.bluelayer.org/recipe/32237/apple-thyme-jelly"},{"id":"32201","title":"Alabama White BBQ Sauce #2","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, cider<br>lemon juice, raw<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne","directions":"Mix ingredients together and refrigerate for at least 8 hours before using.<br>Brush lightly over chicken, turkey or pork during the last few minutes of grilling.<br>This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.","url":"https://recipe.bluelayer.org/recipe/32201/alabama-white-bbq-sauce-2"},{"id":"32165","title":"Sweet Homestyle Sticky Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>spices, pepper, red or cayenne<br>spices, ginger, ground","directions":"Cut ribs into 2-rib sections.<br>Mix remaining ingredients; set aside.<br>Place ribs in large saucepan or Dutch oven.<br>Add enough cold water to completely cover ribs; cover pan with lid.<br>Bring to boil on medium-high heat.<br>Reduce heat to medium-low; simmer 20 min.<br>Drain.<br>Preheat grill to medium heat.<br>Grill ribs 10 min.<br>or until cooked through (160F), turning occasionally and brushing generously with the barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/32165/sweet-homestyle-sticky-ribs"},{"id":"32115","title":"Pulled Pork Sandwhich","ingredients":"catsup<br>sugars, brown<br>vinegar, cider<br>vinegar, cider<br>sauce, worcestershire<br>sauce, worcestershire<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>spices, onion powder","directions":"Stir all ingredents together and simmer for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32115/pulled-pork-sandwhich"},{"id":"32094","title":"Cajun Spice Rub","ingredients":"spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, thyme, dried<br>spices, oregano, dried<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, nutmeg, ground","directions":"Mix all ingredients and use on your favorite cut of pork or chicken.","url":"https://recipe.bluelayer.org/recipe/32094/cajun-spice-rub"},{"id":"32010","title":"Barbecue Pork Butt","ingredients":"water, bottled, generic<br>salt, table<br>molasses<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Special equipment: Smoker and 4 ounces hickory or oak wood chunks<br>Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves.<br>Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.<br>Cover and refrigerate overnight.<br>Remove the pork from the brine, and pat dry.<br>Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker.<br>Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.<br>Once the meat reaches 150 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan.<br>Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours.<br>Remove from the oven and rest, covered for 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/32010/barbecue-pork-butt"},{"id":"31991","title":"Hearty Potato and Sausage Chowder","ingredients":"butter, without salt<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>potatoes, raw, skin<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black<br>cheese, pasteurized process, american, without added vitamin d<br>pork sausage, link/patty, unprepared","directions":"In 3-quart saucepan melt butter.<br>Stir in onion; cook over medium heat until tender, 4 to 5 minutes.<br>Stir in flour until smooth and bubbly, about 1 minute.<br>Stir in potatoes, milk, salt and pepper.<br>Cover; continue cooking, stirring occasionally, until potatoes are fork tender, about 25 to 30 minutes.<br>Stir in cheese and sausage.<br>Continue cooking, stirring occasionally, until cheese is melted and sausage is heated through, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/31991/hearty-potato-and-sausage-chowder"},{"id":"31950","title":"Sausage Rolls","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>butter, without salt<br>milk, buttermilk, fluid, cultured, lowfat<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, pepper, black<br>spices, basil, dried<br>salt, table","directions":"mix all dry ingredients well, cut in butter till resembles small peas, add buttermilk to all is moistened.<br>turn on on lightly floured surface.<br>knead gently a few times.<br>roll out to about 1/4 to 1/2 inch thick.<br>divide dough into two pieces.<br>mix sausage with spices.<br>with offset spatula or kitchen knife spread 1/2 the raw sausage onto each piece of dough leaving the edges clean.<br>roll each piece of dough into pinwheels.<br>wrap in wax paper and chill at least 30 minutes.<br>can be frozen for later use.<br>slice each roll into 1/4 to 1/2 inch thick slices.<br>bake 400 degrees F for 20 - 30 minutes.<br>or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31950/sausage-rolls"},{"id":"31937","title":"Best BBQ Ribs With Dry Spice Rub","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>tomato sauce, canned, no salt added<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>sauce, worcestershire<br>onions, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>salt, table<br>salt, table","directions":"Rub ribs well with some of the DRY RUB.<br>Refrigerate COVERED for 4 to 6 hours.<br>Now in a sauce pan COMBINE 7 items plus a 1/2 CUP of DRY RUB.<br>Cook over a very low heat so it doesn't BURN for about 3 hours.<br>Preheat Smoker.<br>Get the smoker heat to between-170 and 200 degrees.<br>Keep it at that no higher.<br>Add ribs and smoke for a good 4 to 6 hours.<br>Brush with sauce during the last 1/2 hour.<br>ENJOY.","url":"https://recipe.bluelayer.org/recipe/31937/best-bbq-ribs-with-dry-spice-rub"},{"id":"31919","title":"Mom's Savory Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table","directions":"Buy the best cut of pork that you can afford -- preferably a loin cut.<br>Try to get one that still has quite a bit of fat left on.<br>Cover the roast completely and solidly with seasoned salt.<br>Place pork, fat side up on a rack in a roasting pan.<br>Roast according to size of roast in a 325 degree oven, 30 to 40 minutes per pound until meat thermometer registers 170 degrees.<br>Allow to set 15 to 20 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/31919/moms-savory-pork-roast"},{"id":"31845","title":"Macho Burritos","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, pepper, black<br>spices, garlic powder<br>spices, garlic powder<br>spices, onion powder<br>onions, raw<br>salt, table<br>spices, garlic powder<br>salt, table<br>spices, garlic powder<br>spices, oregano, dried<br>spices, coriander seed<br>spices, cumin seed<br>spices, pepper, red or cayenne<br>water, bottled, generic<br>beef, grass-fed, ground, raw","directions":"Mix all seasonings together and rub pork generously.<br>Place in a crockpot with the 1 cup of water and beef boulion mixed.<br>Cook on low 8-10 hours.<br>Shred when ready and fill those tortillas!<br>Serve with Beans anf Rice -- .","url":"https://recipe.bluelayer.org/recipe/31845/macho-burritos"},{"id":"31810","title":"Pork Loin with Caraway Crust","ingredients":"spices, caraway seed<br>salt, table<br>mustard, prepared, yellow<br>spices, thyme, dried<br>spices, oregano, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat the oven to 325 degrees F (165 degrees C).<br>In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.<br>Place the roast in a roasting pan fat side up.<br>Rub the spice mixture into the top and sides of the roast.<br>Insert a meat thermometer into the roast, and place in the oven.<br>Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C).<br>Remove from the oven and let rest for 15 minutes.<br>The temperature will rise to 145 degrees F (63 degrees C).<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/31810/pork-loin-with-caraway-crust"},{"id":"31769","title":"Barbecue Pork ribs in the oven","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>water, bottled, generic<br>catsup<br>sauce, worcestershire<br>salt, table<br>honey<br>spices, garlic powder","directions":"Season Ribs with salt and pepper, place on a baking tray, cover and bake for 45 minutes at 375F<br>add all ingredient for the sauce into a pot and simmer until its getting a thick consistency<br>Remove rib and place on a oven rack or drain the juice from the baking tray<br>Brush each side of the rib with the sauce and bake another 5 minutes, repeating this step 4 times.<br>You can turn on your broiler at the last glaze if you want a crisp crust","url":"https://recipe.bluelayer.org/recipe/31769/barbecue-pork-ribs-in-the-oven"},{"id":"31753","title":"Grilled Pork Tenderloin with Pepper Jelly Glaze","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, cider<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine apple juice, 1 cup of vinegar, 1 cup of pepper jelly in saucepan over medium heat.<br>Stir together until jelly melts.<br>Place pork in a large sealable bag and pour marinade over.<br>Seal bag and marinate in refrigerator 12-24 hours.<br>Prepare grill for indirect heat or preheat oven to 500 degrees.<br>Remove pork from marinade.<br>Reserve marinade.<br>Place pork tenderloin over drip pan and cover grill.<br>Grill about 1-1/4 hours or until a meat thermometer reads 150F, basting occasionally with reserved marinade.<br>Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl.<br>Coat tenderloin with jelly glaze for last 10 minutes of grilling.<br>Continue to cook until a meat thermometer reads 160F.<br>Let rest 10-15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/31753/grilled-pork-tenderloin-with-pepper-jelly-glaze"},{"id":"31687","title":"Jimmy Dean Sauce for Omelets","ingredients":"pork sausage, link/patty, unprepared<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>spices, pepper, black<br>cream, sour, cultured<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table","directions":"Crumble and brown sausage in skillet.<br>Drain excess fat.<br>Melt butter in saucepan.<br>Stir in flour, salt, pepper, sour cream, and milk.<br>Add cooked sausage.<br>Serve over plain egg omlette.<br>Leftovers may be kept in the fridge.","url":"https://recipe.bluelayer.org/recipe/31687/jimmy-dean-sauce-for-omelets"},{"id":"31545","title":"Calico Skillet Potatoes Ala Silver Dollar City","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>peppers, sweet, green, raw<br>potatoes, raw, skin<br>sweet potato, raw, unprepared<br>water, bottled, generic<br>a cajun life, all purpose cajun seasoning,<br>pork sausage, link/patty, unprepared","directions":"Add the bacon drippings or olive oil to a large skillet.<br>Preheat over medium heat until the drippings or oil is just hot.<br>Add the diced onion and diced green sweet pepper.<br>Cook the onion and pepper until they're tender.<br>Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet.<br>If adding sausage, stir it in now.<br>Sprinkle the mixture with the seasoning or seasoned salt.<br>Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.","url":"https://recipe.bluelayer.org/recipe/31545/calico-skillet-potatoes-ala-silver-dollar-city"},{"id":"31526","title":"Memphis Spice Rub","ingredients":"spices, chili powder<br>spices, cumin seed<br>spices, coriander seed<br>salt, table<br>spices, paprika<br>sugars, brown<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"In a small bowl, stir all the ingredients.<br>Store in an airtight container for up to two weeks.<br>Great on baby back ribs, pork loin or tenderloin, pork butt, whole chicken, chicken breasts and thighs.","url":"https://recipe.bluelayer.org/recipe/31526/memphis-spice-rub"},{"id":"31516","title":"Orange-Soy-Braised Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>orange juice, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>spices, ginger, ground<br>spices, garlic powder<br>spices, pepper, black","directions":"Put oven rack in middle position and preheat oven to 325F.<br>Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.<br>Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.<br>Braise ribs in oven until very tender, about 2 hours.<br>Reduce oven temperature to 200F.<br>Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.<br>Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.<br>Brush glaze generously on ribs.<br>Serve!","url":"https://recipe.bluelayer.org/recipe/31516/orange-soy-braised-pork-ribs"},{"id":"31470","title":"Sausage Cheese Balls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>cheese, cheddar<br>onions, raw<br>celery, raw<br>spices, garlic powder","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder.<br>Mix well and form into 1 inch balls.<br>Place on ungreased cookie sheet 1/2 inch apart.<br>Bake for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31470/sausage-cheese-balls"},{"id":"31464","title":"Sweet Pork Chop Sauce","ingredients":"sugars, brown<br>honey<br>spices, chili powder<br>water, bottled, generic","directions":"Place light brown sugar in small sauce pan.<br>Add the Honey Mustard or Spicy Mustard.<br>Add chili powder or Tabasco.<br>Add warm water.<br>Whisk ingredients well until you have a sauce.<br>Heat over low heat 5-10 minutes before serving your pork chops.<br>Drizzle over pork chop squares or dip!","url":"https://recipe.bluelayer.org/recipe/31464/sweet-pork-chop-sauce"},{"id":"31457","title":"Polynesian Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pineapple, raw, all varieties<br>sugars, brown<br>spices, garlic powder<br>vinegar, cider<br>soy sauce made from soy (tamari)<br>molasses<br>soup, chicken broth or bouillon, dry","directions":"Place pork roast in slow cooker.<br>Combine jam, brown sugar, garlic, vinegar, soy sauce, molasses and chicken broth.<br>Mix well.<br>Pour over roast.<br>Cover and cook on low for 8 hours.<br>Remove roast and sauce from slow cooker.<br>Allow to cool.<br>Place cooled roast and sauce in freezer bag.<br>Label and freeze.<br>To serve: thaw.<br>Heat roast and sauce until hot and bubbly.<br>Pull roast into serving pieces (or shred) and serve sauce over rice.","url":"https://recipe.bluelayer.org/recipe/31457/polynesian-pork-roast"},{"id":"31389","title":"Crock-Pot Baked Beans","ingredients":"beans, snap, green, raw<br>onions, raw<br>molasses<br>sugars, brown<br>water, bottled, generic<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Rinse beans.<br>In a large pot, bring 8 cups water and beans to boiling.<br>Reduce heat; simmer, covered, for 1.5 to 2 hours or until beans are tender.<br>Drain.<br>In a 3.5 or 4 quart Crock-Pot, combine drained beans and rest of ingredients.<br>Stir well, but try not to mash up the beans.<br>Cover; cook on low for 10 to 12 hours, or high 5 to 6 hours.<br>Stir before serving.<br>For a 5 or 6 quart cooker, double the ingredients and follow directions above.<br>For a 1 quart cooker, use 3/4 cup beans, 1/2 cup onion, 1/4 cup water, 1/4 cup molasses, 3 tablespoons brown sugar, a dash of pepper, and 2 ounces salt pork.","url":"https://recipe.bluelayer.org/recipe/31389/crock-pot-baked-beans"},{"id":"31368","title":"Sweet & Sour Sauce (no Pineapple)","ingredients":"soup, chicken broth or bouillon, dry<br>catsup<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>vinegar, distilled","directions":"Mix it all together in a saucepan and bring to a boil.<br>Turn off immediately and serve with your favorite eggrolls, chicken, pork, veggies-- the possibilities are endless!","url":"https://recipe.bluelayer.org/recipe/31368/sweet-sour-sauce-no-pineapple"},{"id":"31292","title":"Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Rub roast with olive oil then season with salt, pepper and cayenne.<br>Place fat side up and roast at 400 degrees for one hour then reduce oven to 325 degrees and bake for three hours.<br>Note: I usually do this in a large roasting pan that has a rack so the juices drip off the pork.<br>It might work just fine in a regular roasting pan but Im still a novice so Im not exactly sure.","url":"https://recipe.bluelayer.org/recipe/31292/pork-roast"},{"id":"31270","title":"I.A.N.'s Pork Taco Salad Seasoning","ingredients":"spices, chili powder<br>spices, cumin seed<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, onion powder<br>spices, oregano, dried","directions":"mix all ingredients together thoroughly and store in air tight jars.<br>Keep in freezer to prolong spices.","url":"https://recipe.bluelayer.org/recipe/31270/i-a-n-s-pork-taco-salad-seasoning"},{"id":"31253","title":"Bhuna Ghost Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, coriander seed<br>spices, pepper, black<br>salt, table<br>oil, olive, salad or cooking","directions":"2 Tbsp.<br>finely minced coriander lemon wedges Slit the fillets lengthways and cut each side into quaters.Prick them all over with a fork.Mix together the coriander,pepper,paprika and salt to taste and rub into the meat on both sides.Leave to stand for 1 hour.<br>Heat the oil in a pan.add in the meat and fry quickly on both sides to seal.<br>Lower the heat and saute/fry for 5 min or possibly till cooked through,stirring and turning to prevent burning.<br>Sprinkle with the coriander and serve with lemon.","url":"https://recipe.bluelayer.org/recipe/31253/bhuna-ghost-recipe"},{"id":"31223","title":"Leperice (Mashed Potatoes With Sauerkraut)","ingredients":"potatoes, raw, skin<br>sauerkraut, canned, solids and liquids<br>bacon, meatless<br>salt, table<br>spices, cumin seed<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel potatoes and boil in salted water along with cumin seeds.<br>Drain and mash potatoes along with cumin seeds.<br>Set aside.<br>Cook sauerkraut seperately until sauerkraut is boiling.<br>Drain.<br>Cook bacon until brown.<br>Drain reserving 1/2 cup bacon fat.<br>Mix potatoes and sauerkraut with milk.<br>Pour bacon and fat over or mix them in, which ever is prefered.<br>Serve with roast pork or any smoked meats.","url":"https://recipe.bluelayer.org/recipe/31223/leperice-mashed-potatoes-with-sauerkraut"},{"id":"31178","title":"Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"mix oil, soy, Worcestershire sauce, mustard and pepper.<br>marinate 4 to 6 hours or overnight.<br>grill 30 to 45 minutes (indirect) brush with marinade cover with foil, let stand 15 minutes.","url":"https://recipe.bluelayer.org/recipe/31178/pork-tenderloin"},{"id":"31165","title":"Beer Mustard Marinade Recipe","ingredients":"alcoholic beverage, beer, regular, all<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, olive, salad or cooking<br>mustard, prepared, yellow<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"Combine all ingredients.<br>Marinate beef or possibly pork, allowing 1/2 c. of marinade per lb., for up to 24 hrs.<br>NOTES : Makes 1 1/3 c..","url":"https://recipe.bluelayer.org/recipe/31165/beer-mustard-marinade-recipe"},{"id":"31106","title":"Hatch Green Chile","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>peppers, sweet, green, raw<br>water, bottled, generic<br>spices, garlic powder<br>spices, cumin seed<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched","directions":"Heat your stock pot on medium high heat and add oil.<br>Add your pork and cook for 2 minutes stirring occasionally.<br>Next, add your flour and stir to combine.<br>(If too thick you can add a teaspoon of water so that the roux is manageable).<br>Once the flour has turned a light brown color (2 minutes), add half of the water and stir frequently to incorporate and avoid any lumps.<br>Then add your green chilies, the rest of your water, cumin, and garlic salt.<br>Cover the pot and allow the chile to come up to a boil.<br>Drop your heat to medium low and simmer for 30 minutes.<br>Salt to taste just before serving allowing the chile to cook for an additional minute to let the salt dissolve.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/31106/hatch-green-chile"},{"id":"31070","title":"Southern Living Sausage Balls","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>butter, without salt<br>pork sausage, link/patty, unprepared<br>cheese, cheddar<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F (200C).<br>Line a rimmed baking sheet with baking paper.<br>In a food processor, pulse together the flour, baking powder, salt, pepper, and cayenne until combined.<br>Add the butter and pulse about a dozen times until mixture resembles coarse meal.<br>Add the sausage and cheddar cheese and pulse until combined, about 1/2 dozen pulses.<br>Transfer mixture to bowl and stir in buttermilk until combined.<br>Working with wet hands, roll 1 tablespoon dough at a time into 1 1/4-inch balls and place, evenly spaced, on baking sheet.<br>Bake until golden brown, 20 to 22 minutes, rotating baking sheet halfway through baking.<br>Transfer baking sheet to wire rack and let balls cool for 5 minutes.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/31070/southern-living-sausage-balls"},{"id":"30918","title":"Sweet Tooth Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>salt, table<br>catsup<br>vinegar, distilled<br>sugars, brown<br>butter, without salt<br>soy sauce made from soy (tamari)<br>spices, chili powder<br>mustard, prepared, yellow<br>cornstarch<br>water, bottled, generic","directions":"Preheat oven to 375 degrees.<br>Cut pork into 1 inch cubes.<br>Put oil into a small roaster or dutch oven.<br>Add pork cubes and sprinkle with seasoning salt.<br>Brown well in oven about 30 to 45 minutes.<br>Meanwhile, place ketchup, vinegar, brown sugar, butter, soy sauce, chili powder and dry mustard in a small saucepan.<br>Bring to a boil over medum heat, stirring constantly.<br>Mix cornstarch with water, stir into ketchup mixture and simmer, stirring constantly 2-3 minutes.<br>Drain any excess fat from pork cubes.<br>Pour sauce over top, Lower oven to 300 degrees and continue baking another 20 minutes.<br>Serve with rice.","url":"https://recipe.bluelayer.org/recipe/30918/sweet-tooth-pork"},{"id":"30916","title":"Apple Butter Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>butter, without salt<br>sugars, brown<br>water, bottled, generic<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Preheat oven to 350 degrees.<br>Place pork loin in baking dish, pour apple juice over it and cover with a lid.<br>Bake for 1 hour in the over.<br>While baking the loin, mix together the rest of the mixture.<br>After it has baked for an hour, remove from oven and spread apple butter mixture over the loin and cook for an additional 2 hours or until tender.","url":"https://recipe.bluelayer.org/recipe/30916/apple-butter-pork-loin"},{"id":"30887","title":"German Style Potato Supper","ingredients":"pork sausage, link/patty, unprepared<br>potatoes, raw, skin<br>water, bottled, generic<br>beef, grass-fed, ground, raw<br>lemon juice, raw<br>sugars, granulated<br>cornstarch<br>mustard, prepared, yellow","directions":"In large skillet, brown sausage.<br>Stir in potatoes, 3/4 cup water and bouillon; bring to a boil.<br>Cover and simmer 10 minutes.<br>In small bowl, combine remaining 1/4 cup water, lemon juice, sugar, cornstarch and dry mustard; mix well.<br>Pour over meat mixture; simmer uncovered 5 minutes until thick and bubbly.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/30887/german-style-potato-supper"},{"id":"30819","title":"Boudin (Festival) Recipe","ingredients":"water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>parsley, fresh<br>celery, raw<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Place water, boneless pork, and pork liver in a 2-qt saucepan.<br>Bring mix to a boil over high heat.<br>Reduce to a medium heat setting and simmer till pork is tender.<br>Remove pork and liver from stock.<br>Grind pork and liver (use food processor, if you like).<br>Add in onion, green onion, and other seasonings to stock.<br>Cook till onions are tender.<br>Add in grnd meat to vegetable-stock mix.<br>Cook till most of the water has evaporated.<br>Stir in cooked rice.<br>Adjust seasonings, if you like.<br>Stuff rice-meat mix into sausage casings.<br>Prick casings 3-4 times each to prevent bursting during cooking.<br>Cook boudin in simmering water for 12 min.<br>Remove from water and serve.","url":"https://recipe.bluelayer.org/recipe/30819/boudin-festival-recipe"},{"id":"30797","title":"Big Barbecue Little Smokies","ingredients":"pork sausage, link/patty, unprepared<br>catsup<br>sugars, brown<br>sauce, worcestershire<br>sauce, barbecue","directions":"Use a 4-quart slow cooker.<br>Put the sausage into your stoneware insert, and add the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce.<br>Stir to combine.<br>Cook on low for 4 hours, or on high for 2 hour or until heated through.<br>Serve with toothpicks right out of the slow cooker.","url":"https://recipe.bluelayer.org/recipe/30797/big-barbecue-little-smokies"},{"id":"30767","title":"Apple Sausage Breakfast Pie","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pumpkin pie spice<br>apples, raw, with skin<br>cheese, pasteurized process, american, without added vitamin d<br>sugars, brown","directions":"Preheat oven to 400.<br>Cook pork sausage and drain on absorbent paper.<br>According to directions, prepare half of pie crust and place in 9\" pie pan.<br>Flute edge and prick bottom.<br>Bake 8 minutes.<br>Reduce heat to 375.<br>Pour apple filling into partially cooked pie crust.<br>Arrange sausage in spoke fashion on filling.<br>Sprinkle with cheese.<br>Combine remaining pie crust with brown sugar and sprinkle over pie.<br>Return to oven and bake 25 35 minutes until brown.","url":"https://recipe.bluelayer.org/recipe/30767/apple-sausage-breakfast-pie"},{"id":"30737","title":"Garlic-Red Pepper Marinade","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>mustard, prepared, yellow<br>spices, garlic powder<br>vinegar, balsamic<br>spices, pepper, red or cayenne<br>salt, table","directions":"Mix all ingredients together.<br>Use immediately or cover tightly and refrigerate for up to a week.<br>For beef, pork and all poultry.","url":"https://recipe.bluelayer.org/recipe/30737/garlic-red-pepper-marinade"},{"id":"30729","title":"Hickory Pork Tenderloin with Spicy Apple Topping","ingredients":"apples, raw, with skin<br>apples, raw, with skin<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine 2 tablespoon cider with apple pie filling; set aside.<br>Reserve 1/4 cup marinade.<br>Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade; seal bag.<br>Marinate in refrigerator for at least 30 minutes.<br>Remove from marinade; discard used marinade, grill tenderloin until internal temperature reaches 150 degrees F and is no longer pink in center, about 35 minutes.<br>Baste often with remainng marinade during cooking.<br>Let stand 10 minutes before slicing.<br>Warm apple mixture and drizzle over pork slices.","url":"https://recipe.bluelayer.org/recipe/30729/hickory-pork-tenderloin-with-spicy-apple-topping"},{"id":"30706","title":"Peachy Keen Ginger Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>peaches, yellow, raw<br>marmalade, orange<br>lemon juice, raw<br>spices, ginger, ground<br>mustard, prepared, yellow<br>spices, cinnamon, ground<br>soy sauce made from soy (tamari)","directions":"Preheat oven to 350 degrees.<br>In a small bowl, mix together peaches, marmalade, lemon juice, ginger, mustard, cinnamon and soy sauce.<br>Place pork in medium baking dish; glaze pork with peach mixture, using it all.<br>Roast in oven for approximately one and a half hours; serve.","url":"https://recipe.bluelayer.org/recipe/30706/peachy-keen-ginger-pork-loin"},{"id":"30675","title":"Spicy Rice and Kale","ingredients":"soup, vegetable broth, ready to serve<br>a cajun life, all purpose cajun seasoning,<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bring broth and Creole seasoning to boil in heavy large saucepan.<br>Stir in rice and kale and bring to boil.<br>Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/30675/spicy-rice-and-kale"},{"id":"30644","title":"Easy Peking Pork Roast","ingredients":"sauce, hoisin, ready-to-serve<br>catsup<br>sugars, brown<br>salt, table<br>wei-chuan, five spice powder,<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Add everything except the roast to a small mixing bowl.<br>Spread a generous layer of the sauce on all sides of the roast.<br>Reserve the rest of the sauce for later.<br>Marinate for at least 1 hour.<br>Preheat oven to 350 degrees.<br>Place the roast in a small casserole dish and loosely cover with foil.<br>With the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.","url":"https://recipe.bluelayer.org/recipe/30644/easy-peking-pork-roast"},{"id":"30642","title":"Sausage Drop-Cakes","ingredients":"pork sausage, link/patty, unprepared<br>butter, without salt<br>yogurt, greek, plain, nonfat<br>pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Allow the sausage to sit at room temperature for 30 minutes to take the chill off.<br>Preheat oven to 350 Degrees.<br>In a medium bowl add the sausage, syrup, and yogurt.<br>Use a fork to break up the sausage and combine the three ingredients.<br>Add the pancake mix to the sausage mix and combine until well mixed.<br>Use your hands or a spoon, whichever is easier.<br>Batter will be very sticky.<br>Prepare a cookie sheet by spraying with a nonstick cooking spray or use parchment paper.<br>Drop the batter onto the sheet by rounded spoon full.<br>Leave about an inch spacing to allow for spreading.<br>Bake for 15 minutes and then turn the Drop-cakes over, and cook for an addition 15 minutes on the other side (15 minutes per-side for a total of 30 minutes.)<br>Serve warm.<br>Optionally you can stir a cup of chopped dried fruit and/nuts of choice to the sausage mix.","url":"https://recipe.bluelayer.org/recipe/30642/sausage-drop-cakes"},{"id":"30628","title":"Perfect Medium Rare Prime Rib Roast","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>butter, without salt","directions":"Preheat oven to 450F.<br>Pat the rib roast dry with a paper towel or napkin.<br>Smear the cut ends of the roast with the butter.<br>Place the roast (ribs down or fat side up) in roasting pan.<br>Sear the rib roast for 15 minutes at 450F, then turn the oven to 325F for the rest of the cooking time.<br>Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.<br>Cook until rib roast reaches an internal temperature of 120F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes.<br>The roast will continue to cook as it sits.<br>Serve when the internal temperature reaches 130F.","url":"https://recipe.bluelayer.org/recipe/30628/perfect-medium-rare-prime-rib-roast"},{"id":"30595","title":"Mississippi Blueberry Sauce","ingredients":"blueberries, raw<br>sugars, granulated<br>water, bottled, generic<br>lemon juice, raw","directions":"In a medium to small sauce pan, add all of the above ingredients together and simmer for about 10-15 minutes, until the juices of the berries have released and made a sauce.<br>Refrigerate before serving.<br>See all recipes and cooking videos from Chef Donald Link.<br>Find more recipes and food photos on Delish!18 Bacon RecipesCool Wedding Cakes36 Brunch Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Blueberry Pancakes with Warm Blueberry Sauce Fresh Blueberry Sauce Baked Ricotta with Blueberry Sauce Lemon-Ricotta Bundles with Blueberry Sauce Pork Tenderloin with Blueberry Barbecue Sauce Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals &amp; Cooking Meals &amp; Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.<br>By Lindsay Funston Recipes Oct 20, 2015 @ 12:06 AM Share Share Tweet Pin E-mail 5 Jaw-Dropping Glow-In-The-Dark Treats One secret ingredient gives these snacks and drinks their awesomely eerie glowand yes, it's totally edible.<br>By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.<br>Appetizers Oct 19, 2015 @ 5:58 PM Share Share Tweet Pin E-mail Garlic-Parmesan Pretzels Total Time: 7min Level: Easy They're pretty much like pretzel garlic knots.<br>Meals &amp; Cooking Recipes dessert fruit sauce summer recipes blueberries berriesStone Fruits Recalled At Trader Joe's, Kroger, Sam's Club, Walmart, and MoreBerry Tasty Desserts: 14 Summer Fruit and Berry PiesThe Power of Fruit : Summer's Best Drinks, Sauces, and DessertsBursting with Summer Sweetness: 19 Blueberry DessertsStar-Spangled Sweets: 26 Red, White, and Blue Berry Desserts for July 4th12 Most Popular Dessert Recipes More From Meals &amp; Cooking NewsletterAbout UsPress RoomContact UsCommunity GuidelinesAdvertise OnlineAbout Our AdsBeing GreenWhy Did I Get This Ad?A Part of Hearst Digital Media2015 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All Rights Reserved.Privacy PolicyYour California Privacy RightsTerms of UseSite Map var JS_BASE_TRANSLATIONS = {\"locales\":{\"locale\":\"en_EN\",\"fallbackLocales\":\"en_EN\"},\"en_EN\":{\"translation\":{\"LANG_TYPE_TO_SEARCH\":\"Type to Search\",\"LANG_PRESS_ENTER_TO_SEARCH\":\"Press enter to search\",\"LANG_PRESS_ENTER_OR_SELECT_ONE_OF_THE_SUGGESTIONS_BELOW_TO_SEARCH\":\"Press enter or select one of the suggestions below to search\",\"LANG_LOAD_MORE_STORIES\":\"Load more stories\",\"LANG_LOADING_MORE_STORIES\":\"Loading more stories\"}}};","url":"https://recipe.bluelayer.org/recipe/30595/mississippi-blueberry-sauce"},{"id":"30594","title":"Apple Cider Pork Roast","ingredients":"sauce, worcestershire<br>shortening, vegetable, household, composite<br>spices, ginger, ground<br>apples, raw, with skin<br>salt, table<br>sugars, brown<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>apples, raw, with skin<br>carrots, raw<br>fresh red onions,<br>potatoes, raw, skin","directions":"In a large bowl or zip lock bag add pork and all marinade ingredients<br>Refrigerate for 8 hours or over night.<br>Remove pork in marinade from refrigeration while preparing other ingredients.<br>Bringing it to room temperature as much as possible.<br>In either cooker add roast with all the marinade and rest of ingredients.<br>Cover and cook in slow cooker on low for 10 hours.<br>High for 5.<br>In pressure cooker add to cooker, set to high pressure in an electric cooker and set for 30 minutes.<br>Serve and enjoy.<br>Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/30594/apple-cider-pork-roast"},{"id":"30557","title":"Pork Cranberry Saute","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>cranberries, dried, sweetened<br>soup, chicken broth or bouillon, dry<br>marmalade, orange<br>spices, ginger, ground<br>spices, rosemary, dried<br>salt, table","directions":"Place pork between two sheets of plastic wrap and flatten to 1/4 inch thickness with a meat mallet.<br>.<br>Heat oil in a large non-stick skillet over medium high heat.<br>Add pork in batches and cook 1 1/2 minutes on each side or until no longer pink.<br>Remove and set aside.<br>Add remaining ingredients to skillet and cook over medium low heat for 10 to 12 minutes or until cranberry skins pop and sauce thickens.<br>Add pork and heat through.<br>Season with salt and pepper.<br>Serve with baked sweet potato and green beans.","url":"https://recipe.bluelayer.org/recipe/30557/pork-cranberry-saute"},{"id":"30546","title":"Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.<br>Spray each piece of foil with vegetable cooking spray.<br>Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil.<br>Wrap tightly and refrigerate for at least 8 hours, or overnight.<br>Preheat oven to 300 degrees<br>Bake ribs wrapped tightly in the foil at 300 degrees for 2.5 hours.<br>Remove from foil and add more sauce, if desired.","url":"https://recipe.bluelayer.org/recipe/30546/baby-back-ribs"},{"id":"30428","title":"Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>spices, fennel seed<br>spices, caraway seed<br>salt, table<br>spices, pepper, black<br>spices, coriander seed<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>spices, garlic powder<br>sugars, granulated","directions":"Mix all dry ingredients together.<br>Spread ground pork out in a shallow pan.<br>Sprinkle with the spice mixture.<br>Drizzle with water.<br>Mix as thoroughly as possible (most important step).<br>Cover and refrigerate 24 hours.<br>Mix again.<br>Stuff into casings, make into patties, cook or freeze.<br>I like to just fry it up and use it for a topping on pizza.<br>Use your imagination - it tastes great in lots of dishes.<br>Cooking time is refrigeration time.","url":"https://recipe.bluelayer.org/recipe/30428/italian-sausage"},{"id":"30414","title":"Pork Satay","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>spices, chili powder<br>peanut butter, smooth style, without salt<br>spices, ginger, ground<br>spices, garlic powder<br>sugars, granulated<br>lemon juice, raw","directions":"Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).<br>Cut the slices into pieces, about 1 1/2 inches is diameter.<br>Mix together the remaining ingredients and stir the pork into them.<br>Let sit for a few hours or overnight, refrigerated.<br>Thread the pork onto skewers without crowding, reserving the marinade.<br>Grill or broil until browned all over, a total of 5 to 8 minutes.<br>While the meat is cooking, bring the marinade to a boil and reduce it slightly.<br>Use as a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/30414/pork-satay"},{"id":"30373","title":"Pepperoni Chips","ingredients":"pepperoni, beef and pork, sliced","directions":"Preheat your oven to 350 degrees F.<br>Cover a baking sheet in foil (for easy clean up).<br>Then place the pepperoni slices on the sheet in rows.<br>It doesnt matter how close together they are, just as long as they are not touching.<br>Bake in the oven for 8 minutes.<br>Remove, and dab each pepperoni with a paper towel.<br>This removes some of the grease/oil.<br>Return to the oven to bake for another 16 minutes (I was told 8 minutes, but mine definitely took 16, and probably couldve gone longer!).<br>When in doubt, I take one for the team and just stick my finger in the oven and touch one to see if it is done.<br>Once they have shrunk in size and are visibly crispy, remove from the oven.<br>Dab each pepperoni with a paper towel, and enjoy!<br>They are great warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/30373/pepperoni-chips"},{"id":"30315","title":"Dijon Pork Tenderloin with Marmalade Rice","ingredients":"mustard, prepared, yellow<br>spices, rosemary, dried<br>spices, oregano, dried<br>vinegar, cider<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>marmalade, orange<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat the oven to 350F.<br>In a small bowl, stir together the mustard, rosemary, oregano, vinegar, and pepper.<br>Using a pastry brush or spoon, brush over the pork.<br>Transfer the pork to an 8-inch square nonstick baking dish.<br>Roast for 40 to 45 minutes, or until the pork registers 150F on an instant-read thermometer, or is slightly pink in the very center.<br>Remove from the oven and let the pork stand in the baking dish for about 10 minutes to continue cooking.<br>It will reach about 160F.<br>Slice the pork crosswise.<br>When you remove the pork from the oven, put the broth and marmalade in a medium saucepan and bring to a boil over high heat.<br>Stir in the rice.<br>Reduce the heat and simmer, covered, for 10 minutes, or until the liquid is absorbed and the rice is tender.<br>Serve the pork slices on the rice.<br>(Per serving)<br>Calories: 270<br>Total fat: 6.5g<br>Saturated: 2.0g<br>Trans: 0.0g<br>Polyunsaturated: 1.0g<br>Monounsaturated: 2.5g<br>Cholesterol: 75mg<br>Sodium: 219mg<br>Carbohydrates: 24g<br>Fiber: 1g<br>Sugars: 5g<br>Protein: 28g<br>Calcium: 18mg<br>Potassium: 438mg<br>1 starch<br>1/2 fruit<br>3 lean meat","url":"https://recipe.bluelayer.org/recipe/30315/dijon-pork-tenderloin-with-marmalade-rice"},{"id":"30289","title":"Mustard Pork Garnish","ingredients":"mustard, prepared, yellow<br>vinegar, cider<br>spices, pepper, red or cayenne","directions":"Whisk mustard and cider vinegar together in a small bowl.<br>Add cayenne pepper and whisk to combine.","url":"https://recipe.bluelayer.org/recipe/30289/mustard-pork-garnish"},{"id":"30232","title":"Copycat Shake 'n Bake (Italian Flavor)","ingredients":"delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>parsley, fresh<br>spices, oregano, dried<br>spices, garlic powder<br>spices, basil, dried<br>salt, table<br>spices, pepper, black","directions":"Combine ingredients; cover and store airtight until ready to use.<br>TO USE:.<br>1 pound chicken pieces, pork chops or beef cubes.<br>1 tablespoon olive oil (optional).<br>milk and egg mixture for brushing meat (optional).<br>Preheat oven to 400F.<br>Coat meat with milk and egg OR brush meat with olive oil before coating.<br>Dredge meat in coating.<br>If desired, place in large resealable bag and shake coating with neat.<br>Arrange in single layer in shallow baking pan.<br>Bake in preheated oven until meat is cooked through.<br>(About an hour, depending on the meat, the cut, and the size.<br>).","url":"https://recipe.bluelayer.org/recipe/30232/copycat-shake-n-bake-italian-flavor"},{"id":"30213","title":"Baby Back Ribs (Reynold's Wrap)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>water, bottled, generic<br>sauce, barbecue","directions":"Preheat Grill to medium.<br>Lay 2 sheets (18\"x24\" each) Heavy Duty Reynolds Wrap aluminum foil on counter.<br>Center half the ribs in a single layer on each sheet of foil.<br>Combine sugar and seasonings, rub over ribs.<br>Bring up foil sides.<br>Double fold top and one end to seal packet.<br>Pour in 1/4 cup water.<br>Double fold remaining end, leaving room for heat circulation inside.<br>Repeat to make two packets.<br>Grill 45-60 minutes in covered grill.<br>Remove foil, place ribs on grill.<br>Brush ribs with your favorite barbeque sauce.<br>Continue grilling, 10-15 minute Brushing with sauce and turning every 5 minutes.<br>OVEN: Make packets as directed.<br>Preheat oven to 320F Place on a cookie sheet and bake for 2 hours Slice open tops of packages (watch for steam) and brush sauce on.<br>Place back in oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/30213/baby-back-ribs-reynolds-wrap"},{"id":"30199","title":"Corn Dumplings","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>vinegar, cider<br>cornmeal, degermed, unenriched, yellow<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>turnips, raw","directions":"Combine milk and vinegar in a small glass or ceramic bowl.<br>Set aside.<br>Combine the cornmeal, salt and baking powder in a mixing bowl.<br>Add the soured milk and beat until smooth.<br>Set aside for 45 minutes.<br>Pour the pork broth into a large saucepan.<br>Simmer over medium heat.<br>Drop 12 large tablespoonfuls of the batter into the simmering broth.<br>Cover.<br>Reduce the heat to medium low and cook until the dumplings are light and fluffy, about 15 minutes.<br>Remove with a slotted spoon.<br>Divide among 4 bowls and serve with the mustard greens.","url":"https://recipe.bluelayer.org/recipe/30199/corn-dumplings"},{"id":"30136","title":"BBQ Pork Steaks","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>spices, chili powder<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>catsup<br>molasses<br>sugars, brown<br>sauce, worcestershire<br>vinegar, cider<br>lemon juice, raw<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix dry ingredients and seasoned pork steaks.<br>Can be season up to 24 hours in advance..<br>Mix BBQ sauce ingredients and set aside.<br>(there is no need to pre cook the sauce)<br>Set up your grill for Direct Heat.<br>Grilled pork steaks directly over heat for about 10 minutes.<br>When the juices begin to collect on the top flip over and brush with BBQ sauce.<br>Continue cooking for about 10 minutes.<br>Then flip over and brush with the BBQ sauce again.<br>Cook for another minute or two and removed from the grill.<br>Allowed to cool a minute or two before serving.","url":"https://recipe.bluelayer.org/recipe/30136/bbq-pork-steaks"},{"id":"30065","title":"Homemade Chorizo","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, distilled<br>spices, pepper, black<br>salt, table<br>spices, cumin seed<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, paprika","directions":"Place ground pork in large bowl.<br>Add ingredients in the order that they are listed and mix well by hand.<br>Let mixture cure by covering and placing in the refrigerator for 24 to 48 hours.<br>Check every 12 hours and poor off any excess liquid that has drained off the meat.<br>Cook or freeze the chorizo.<br>Note: If pork was very lean, fry chorizo in a couple of tablespoons of olive oil or a tablespoon of butter.","url":"https://recipe.bluelayer.org/recipe/30065/homemade-chorizo"},{"id":"30060","title":"Colorado Pork Roast","ingredients":"catsup<br>sauce, worcestershire<br>lemon juice, raw<br>mustard, prepared, yellow<br>beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees.<br>(if using the oven).<br>In crock-pot or roasting pan, add pork.<br>In a ziploc bag add the remaining ingredients and mix together.<br>Pour over top of the pork and bake covered for about 1 hour.<br>I slice the pork down 15 minutes before it's done and lay it in the sauce.<br>If cooking in the crock pot, cook on low setting for about 7-8 hours.","url":"https://recipe.bluelayer.org/recipe/30060/colorado-pork-roast"},{"id":"29990","title":"Fluffy Meat Bun (Pork Bun) Wrappers","ingredients":"wheat flour, white, cake, enriched<br>wheat flours, bread, unenriched<br>sugars, granulated<br>salt, table<br>egg, white, raw, fresh<br>leavening agents, yeast, baker's, active dry<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>oil, olive, salad or cooking","directions":"Combine all the ingredients together and knead for about 10 minutes until smooth.<br>You can use a bread machine too.<br>Cover with plastic wrap and let the dough rise until it's about two to three times larger (takes about 30-40 minutes).<br>Divide the dough into your desired size and then form into balls.<br>Cover with plastic wrap again and let it rest for 10 minutes.<br>Roll the dough out, wrap your desired fillings in it and then steam for 10 minutes.<br>In Step 2, if you skip the bread proofing stage, it takes on a chewy texture like those of 551 Horai.<br>You can make them the way you'd like!","url":"https://recipe.bluelayer.org/recipe/29990/fluffy-meat-bun-pork-bun-wrappers"},{"id":"29982","title":"Old Va. Country Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>vinegar, cider<br>water, bottled, generic<br>oil, olive, salad or cooking<br>sugars, brown<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, red or cayenne","directions":"Place ribs in a large bowl or resealable plastic bag, set aside.<br>In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.<br>Remove 1/2 cup marinade; set aside.<br>Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator.<br>Remove ribs from marinade; discard marinade.<br>Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160F Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.","url":"https://recipe.bluelayer.org/recipe/29982/old-va-country-style-ribs"},{"id":"29972","title":"Pasqua Pork Seasoning","ingredients":"spices, paprika<br>spices, cumin seed<br>salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, garlic powder<br>spices, ginger, ground<br>salt, table<br>spices, chili powder<br>spices, coriander seed","directions":"Combine all ingredients and rub onto any pork cut.<br>Cook as required (BBQ, Broil, Fry, Roast or stew).<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/29972/pasqua-pork-seasoning"},{"id":"29934","title":"Slow Cooker Teriyaki Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>sugars, granulated<br>molasses<br>spices, garlic powder","directions":"Put ribs in the slow cooker.<br>Mix in a bowl the rest of the ingredients.<br>And pour over the meat.<br>Cover, and cook on low for 6 hours.<br>Take the meat out of the crock.<br>Pour the juices into a sauce pan.<br>Boil until reduced.<br>pour over ribs.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/29934/slow-cooker-teriyaki-ribs"},{"id":"29913","title":"Super Simple Chili Spice Mix (With Chili Recipe Instructions)","ingredients":"wheat flour, white, all-purpose, unenriched<br>onions, raw<br>spices, chili powder<br>spices, pepper, red or cayenne<br>salt, table<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>sugars, granulated<br>spices, cumin seed","directions":"Just layer the spices into a small baby food or mason jar (or ziploc baggy).<br>No need to mix but make sure to label it.<br>I make 6-8 jars at a time.<br>To make chili brown 1 pound ground meat of choice (generally beef or pork).<br>Chop extra veggies to make it really special.<br>1 each of onion and green pepper plus about 6 mushrooms.<br>Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients.<br>Add one15-ounce can tomato sauce (not spaghetti sauce) and one 28-ounce can chopped tomatoes and jar of spice mixture.<br>Choose 2 different cans of beans or 1 can of beans and 2 cups of corn.<br>Mix everything together and cook on medium low until it starts to simmer.<br>Turn down to low (lid off) and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element).<br>The chili is edible then but it does benefit from additional simmering time if possible.<br>It tastes even better the next day!<br>It is also a good candidate for the slow cooker if you prefer.<br>3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker).<br>Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top.<br>Yummy!<br>This also freezes well.","url":"https://recipe.bluelayer.org/recipe/29913/super-simple-chili-spice-mix-with-chili-recipe-instructions"},{"id":"20817","title":"Dijon-Orange Basting Sauce","ingredients":"mustard, prepared, yellow<br>orange juice, raw<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, pepper, black","directions":"Mix all ingredients with wire whisk until well blended; cover.<br>Refrigerate until ready to use.<br>Brush 1/2-cup portions of sauce over each 1-lb.<br>portion of chicken breasts, pork or fish.<br>Or, brush onto grilled or broiled meat (including pork spare ribs) for the last 5 minutes of cooking time.","url":"https://recipe.bluelayer.org/recipe/20817/dijon-orange-basting-sauce"},{"id":"29814","title":"Pork Diane","ingredients":"water, bottled, generic<br>sauce, worcestershire<br>lemon juice, raw<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>butter, without salt<br>chives, raw","directions":"For sauce, in a small bowl stir together water, worcestershire sauce, lemon juice and mustard.<br>Set aside.<br>Sprinkle both sides of each piece of meat with lemon-pepper seasoning.<br>In a 10-inch skillet cook meat in hot butter over medium heat for 6-10 minues or until done (160 degrees) and juices run clear, turning once.<br>Transfer meat to platter.<br>Cover to keep warm.<br>Remove skillet from heat.<br>Add sauce to skillet.<br>Stir until well blended.<br>Pour sauce over meat.<br>Sprinkle with chives.","url":"https://recipe.bluelayer.org/recipe/29814/pork-diane"},{"id":"29764","title":"Italian Breadcrumb Mix","ingredients":"delallo, italian seasoned breadcrumbs,<br>cheese, parmesan, hard<br>parsley, fresh<br>spices, garlic powder<br>spices, pepper, black","directions":"Stir together all ingredients.<br>Use mix for seasoning fish, chicken, or pork.<br>If you can't use fresh garlic, use granulated garlic instead of garlic powder.<br>The granules don't stick to each other like the powdered garlic.","url":"https://recipe.bluelayer.org/recipe/29764/italian-breadcrumb-mix"},{"id":"29708","title":"Country Barbequed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>sauce, barbecue","directions":"Place ribs in slow cooker.<br>Sprinkle with salt and pepper.<br>Cover and cook on high for 4-6 hours.<br>Remove ribs from slow cooker and allow to cool.<br>Discard liquid.<br>Place ribs in freezer bag.<br>Cover with barbecue sauce.<br>Label and freeze.<br>To serve: thaw.<br>Heat until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/29708/country-barbequed-ribs"},{"id":"29668","title":"Ginger Molasses BBQ Sauce","ingredients":"vinegar, cider<br>sugars, granulated<br>catsup<br>molasses<br>spices, garlic powder<br>sauce, peppers, hot, chili, mature red, canned<br>spices, ginger, ground<br>salt, table","directions":"Stir together all sauce ingredients in a 1- 1 1/2 qt heavy saucepan.<br>Bring to a brisk boil, uncovered, stirring occasionally, until thickened.<br>Reduce to about 1/2 cup, about 3 minutes.<br>Transfer sauce to a medium bowl and cool to room temperature.<br>Use as any Basting Barbeque sauce.<br>Great with pork or chicken.<br>NOTE: I was informed that a \"Brisk Simmer\" for the time alotted did not obtain the results quoted so I changed it to a \"Brisk Boil\" as suggested.<br>Thank you for the review.","url":"https://recipe.bluelayer.org/recipe/29668/ginger-molasses-bbq-sauce"},{"id":"29666","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage over medium heat until no longer pink; drain.<br>(I usually dont worry about draining because the sausage I use is so lean.)<br>Stir in flour and seasonings until blended.<br>Gradually add milk.<br>Bring to a boil; cook and stir for 2 minutes or until thickened.<br>Serve with biscuits, on toast, or however you like.","url":"https://recipe.bluelayer.org/recipe/29666/sausage-gravy"},{"id":"29649","title":"Honey, Mustard and Rosemary Pork Roast","ingredients":"alcoholic beverage, beer, regular, all<br>mustard, prepared, yellow<br>honey<br>oil, olive, salad or cooking<br>spices, rosemary, dried<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cream, whipped, cream topping, pressurized","directions":"Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish.<br>Add pork and turn to coat.<br>Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.<br>Preheat oven to 350F.<br>Transfer pork to rack set in roasting pan; reserve marinade.<br>Roast until thermometer inserted into center registers 150F., about 55 minutes.<br>Let stand 15 minutes.<br>Strain marinade into heavy medium saucepan.<br>Add cream and juices from roasting pan.<br>Boil sauce until reduced to 1 1/2 cups, about 15 minutes.<br>Season with salt and pepper.<br>Slice pork; arrange on platter.<br>Drizzle some sauce over.<br>Serve, passing extra sauce separately.","url":"https://recipe.bluelayer.org/recipe/29649/honey-mustard-and-rosemary-pork-roast"},{"id":"29648","title":"Stadium Dip for Smoked Sausage","ingredients":"pork sausage, link/patty, unprepared<br>mustard, prepared, yellow<br>horseradish, prepared<br>cheese, cheddar<br>salad dressing, mayonnaise, regular<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Stir-fry sausage in large non-stick skillet approximately 3-5 minutes.<br>Mix remaining ingredients in microwave safe bowl.<br>Microwave on medium (50% power) 1 minute.<br>Stir.<br>Heat 1 minute.<br>Serve sausage on party picks with dip.","url":"https://recipe.bluelayer.org/recipe/29648/stadium-dip-for-smoked-sausage"},{"id":"29634","title":"Hearty BBQ Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>spices, garlic powder","directions":"Place ribs in 1 or 2 large zippered plastic bags.<br>Combine BBQ sauce, soy sauce, ginger and garlic.<br>Pour 1 cup BBQ marinade over meat, turning to coat.<br>Refridgerate remaining sauce and ribs for 1 hour or up to 3 days.<br>Turn bag over occasionally.<br>Drain, discard marinade, and BBQ on medium high for 15-20 minutes turning frequently.<br>Baste with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/29634/hearty-bbq-beef-short-ribs"},{"id":"29632","title":"Honey, Mustard and Rosemary Roast Pork","ingredients":"alcoholic beverage, beer, regular, all<br>mustard, prepared, yellow<br>honey<br>oil, olive, salad or cooking<br>spices, rosemary, dried<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cream, whipped, cream topping, pressurized","directions":"Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish.<br>Add pork and turn to coat.<br>Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.<br>Preheat oven to 350F Transfer pork to rack set in roasting pan; reserve marinade.<br>Roast until thermometer inserted into center registers 150F., about 55 minutes.<br>Let stand 15 minutes.<br>Strain marinade into heavy medium saucepan.<br>Add cream and juices from roasting pan.<br>Boil sauce until reduced to 1 1/2 cups, about 15 minutes.<br>Season with salt and pepper.<br>Slice pork; arrange on platter.<br>Drizzle some sauce over.<br>Serve, passing extra sauce separately.<br>Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/29632/honey-mustard-and-rosemary-roast-pork"},{"id":"29575","title":"Baked Pork Belly In Hoisin Sauce","ingredients":"water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, hoisin, ready-to-serve","directions":"MARINATE<br>mix well hoisin sauce with water<br>marinate pork belly for few hours or just use it immediately<br>BAKED IT<br>bake it at 200C for 3 hours or longer depending on the thickness of the pork cover top with foil<br>slice equally and uncover and baked till sauce thicken up<br>BELOW ARE FEW OF MY PORK BELLY RECIPE, I AM GLAD TO SHARE WITH YOU<br>BELOW ARE FEW OF MY RECIPE USING HOISIN SAUCE ,I AM GLAD TO SHARE WITH YOU","url":"https://recipe.bluelayer.org/recipe/29575/baked-pork-belly-in-hoisin-sauce"},{"id":"29566","title":"Deep Fried Pork Steak","ingredients":"oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>spices, garlic powder<br>salt, table<br>spices, chili powder<br>spices, cinnamon, ground<br>spices, coriander seed<br>spices, basil, dried<br>spices, cumin seed<br>spices, turmeric, ground<br>spices, paprika<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).<br>In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt.<br>Place pork steaks in the bag one at a time; seal, and shake to coat.<br>One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats.<br>Remove to paper towels.<br>Repeat process with remaining pork steaks.","url":"https://recipe.bluelayer.org/recipe/29566/deep-fried-pork-steak"},{"id":"29435","title":"Barbecue Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Place ribs in a flat pan or dish.<br>Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.<br>Marinate 8 hrs.<br>turning once.<br>Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 minutes.<br>Brush with marinade and cook 4 to 5 minutes more.<br>Heat remaining sauce and serve with ribs.<br>(Ribs may be cooked in a covered pan in a 350 deg.<br>oven for 1 1/2 hours, if desired.)","url":"https://recipe.bluelayer.org/recipe/29435/barbecue-beef-ribs"},{"id":"29392","title":"Friday Night Supper Homemade Dog Food","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>beans, snap, green, raw<br>cheese, cheddar<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut the pork into large dice and saute in a lightly sprayed pan over medium heat for about 20 minutes until no longer pink and the meat juices run clear when pierced with a skewer.<br>Meanwhile, cook the rice according to package instructions.<br>Remove the pork from the hat and add the cheddar.<br>Let cool.<br>Stir the vegetable and rice into the meat mixture.","url":"https://recipe.bluelayer.org/recipe/29392/friday-night-supper-homemade-dog-food"},{"id":"29244","title":"Pork Tenderloin With Apples And Onions","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, thyme, dried<br>oil, corn, peanut, and olive<br>onions, raw<br>vinegar, cider<br>water, bottled, generic<br>sugars, granulated<br>spices, caraway seed<br>apples, raw, with skin<br>salt, table","directions":"Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.<br>Heat the oil until very hot in a nonstick skillet set over high heat.<br>Add the pork to the pan and cook for two to three minutes on each side.<br>Remove the meat from the pan and keep it warm.<br>Add the onion to the pan and saute for about three minutes, until it is softened.<br>In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper.<br>Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender.<br>Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.","url":"https://recipe.bluelayer.org/recipe/29244/pork-tenderloin-with-apples-and-onions"},{"id":"29231","title":"Braised Pork Roast With Paprika, Capers And Caraway Recipe","ingredients":"lard<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>carrots, raw<br>spices, paprika<br>beef, grass-fed, ground, raw<br>wheat flour, white, all-purpose, unenriched<br>cream, sour, cultured<br>capers, canned<br>spices, caraway seed<br>parsley, fresh","directions":"In a 4-qt casserole, heat the lard till a light haze forms over it.<br>Add in the pork and over high heat brown it on all sides.<br>About 10 to 15 min.<br>Remove and set aside.<br>Preheat oven to 350.<br>Pour off all but a thin film of the fat and add in the onions.<br>Cook them about 8 min over medium heat or possibly till they are lightly colored.<br>Add in the carrots and cook 2 to 3 min longer.<br>Off the heat, stir in the paprika.<br>Continue to stir till the vegetables are coated.<br>Pour in the stock and bring it to a boil, stirring in any brown bits which cling to the bottom and sides of the pan.<br>Return the pork to the pan, fat side up, salt and pepper it, and bring the liquid to a boil again.<br>Cover tightly and braise the pork in the middle of the oven for 1 1/2 hrs, or possibly till thoroughly cooked and tender.<br>Baste it occasionally with pan juices.<br>Transfer the pork to a heated platter.<br>Pour the contents of the pan into a sieve set over a saucepan, pressing down hard on the vegetables before discarding them.<br>Skim off as much of the surface fat from the pan liquid as possible and bring the sauce to a simmer on the stove.<br>With a wire wisk, beat the flour and lowfat sour cream together in a bowl, then beat the mix into the pan.<br>Bring the sauce to a simmer once more and add in the parsley, capers and caraway seeds.<br>Taste for seasoning.<br>Carve pork into 1/4 to 1/2 inch slices and serve with some of the sauce poured over them and the rest passed separately in a sauce boat.","url":"https://recipe.bluelayer.org/recipe/29231/braised-pork-roast-with-paprika-capers-and-caraway-recipe"},{"id":"29226","title":"John Berwald's Dry Rub","ingredients":"sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"Combine all the ingredients and stir well.<br>Rub the mixture on beef, poultry and pork before barbecuing.","url":"https://recipe.bluelayer.org/recipe/29226/john-berwalds-dry-rub"},{"id":"29133","title":"Perfect Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking","directions":"Let roast set at room temperature 3 hours.<br>Using kitchen twine parallel to the bone, tie roast at both ends to keep outer layer from pulling away and overcooking.<br>Adjust oven rack to lowest position and preheat to 200.<br>(yes, 200).<br>Pat roast dry with paper towels.<br>Heat oil in large pan over 2 burners set at medium-high.<br>Place roast in pan and cook on all sides until nicely browned and about 1/2 cup of fat has been rendered, 6-8 minutes.<br>Remove roast from pan.<br>Spoon off fat from pan.<br>Set wire rack in pan, then set roast on rack.<br>Season with salt and pepper.<br>Place roast in oven and roast until meat registers 125 (medium-rare) about 3 1/2 hours (30 minutes per pound),<br>Let rest about 20 minutes.<br>Transfer to carving board and carve; serve.","url":"https://recipe.bluelayer.org/recipe/29133/perfect-prime-rib"},{"id":"29127","title":"Oven-Barbecued Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>catsup<br>sauce, worcestershire<br>salt, table<br>spices, chili powder<br>spices, onion powder<br>spices, pepper, black","directions":"Preheat oven to 350F.<br>Cut ribs into serving sizes.<br>Place in greased roasting pan.<br>Bake uncovered for 45 minutes.<br>In a saucepan combine the remaining ingredients.<br>Bring to a boil, cook for one minute.<br>Drain grease from ribs.<br>Pour sauce over ribs.<br>Cover and bake 1 hour.<br>Uncover, bake for 30 minutes longer, basting twice.","url":"https://recipe.bluelayer.org/recipe/29127/oven-barbecued-ribs"},{"id":"29110","title":"Citrus-Marinated Pork Tenderloin","ingredients":"orange juice, raw<br>grapefruit juice, white, raw<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a shallow glass baking dish, stir together all ingredients except pork.<br>Add tenderloins; turn to coat all sides.<br>Cover and refrigerate 1 to 3 hours to marinate, turning occasionally.<br>Heat grill, remove pork from marinade and discard leftover marinade.<br>Place pork on a gas grill over medium heat or on a charcoal grill 4 to 6 inches over medium coals, cover grill.<br>Grill 20 minutes or until no longer pink in center, turning once.<br>Remove pork from grill.<br>Cvoer loosely with foil; let stand 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/29110/citrus-marinated-pork-tenderloin"},{"id":"29074","title":"Slow Cooker German Potato Soup #5FIX","ingredients":"pork sausage, link/patty, unprepared<br>potatoes, raw, skin<br>sauerkraut, canned, solids and liquids<br>mustard, prepared, yellow<br>soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, diced potatoes, sauerkraut and mustard.<br>Pour chicken broth over all and gently stir.<br>Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/29074/slow-cooker-german-potato-soup-5fix"},{"id":"29061","title":"Amazing Pork Chop or Chicken Marinade","ingredients":"spices, garlic powder<br>sugars, brown<br>spices, ginger, ground<br>spices, pepper, black<br>oil, olive, salad or cooking<br>water, bottled, generic<br>soy sauce made from soy (tamari)","directions":"Mix all ingredients together.<br>Marinade 4 Pork Chops or 3-4 Boneless, skinless chicken breasts for 1-2 hours, then grill.<br>Boil any leftover marinade for at least 5 minutes and pour over grilled meat.","url":"https://recipe.bluelayer.org/recipe/29061/amazing-pork-chop-or-chicken-marinade"},{"id":"29026","title":"Balsamic Rosemary Pork Cutlets","ingredients":"oil, olive, salad or cooking<br>spices, rosemary, dried<br>soup, chicken broth or bouillon, dry<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>vinegar, balsamic<br>honey","directions":"Heat oil in large nonstick skillet over medium high heat.<br>Sprinkle pork with rosemary, salt, and pepper.<br>Add to pan and cook 3 minutes on each side, or until done.<br>Remove pork from pan and keep warm.<br>Combine broth, vinegar and honey, stirring with a whisk.<br>Add to pan, scraping to loosen browned bits.<br>Bring to boil.<br>Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.<br>Return pork to pan and cook until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/29026/balsamic-rosemary-pork-cutlets"},{"id":"29004","title":"Baked Sausage and Garbanzo Bean Rollups #Ragu","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>lemon juice, raw<br>salt, table<br>oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>beans, snap, green, raw<br>sauce, pasta, spaghetti/marinara, ready-to-serve<br>delallo, italian seasoned breadcrumbs,<br>spices, coriander seed<br>nuts, pine nuts, dried<br>oil, olive, salad or cooking","directions":"Cut sausage into small pieces.<br>Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned.<br>Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes.<br>Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon.<br>Cook stirring until all the liquid evaporates, for about 5 minutes.<br>Mix the filling with toasted pine nuts and grind it up in a food processor.<br>Salt and pepper to taste.<br>Set the filling aside to cool.<br>Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together.<br>Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice.<br>Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.<br>Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness.<br>With a round shape cutter cut out 5 inch circles.<br>Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.<br>Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray.<br>Place rollups on the tray and bake for 20-25 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/29004/baked-sausage-and-garbanzo-bean-rollups-ragu"},{"id":"28958","title":"Meat & Chinese Vegetables Recipe","ingredients":"soup, beef broth or bouillon canned, ready-to-serve<br>soy sauce made from soy (tamari)<br>cornstarch","directions":"Use any kind of meat cooked grnd, sliced leftover roast and/or possibly pork cut into bite-size pcs.<br>Can use separate or possibly combination.","url":"https://recipe.bluelayer.org/recipe/28958/meat-chinese-vegetables-recipe"},{"id":"28930","title":"Vadouvan-Spiced Lamb Ribs","ingredients":"spices, curry powder<br>salt, table<br>sugars, granulated<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix together the vadouvan, salt and sugar.<br>Rub the spice mixture all over the ribs.<br>Refrigerate, covered, for 8 hours or overnight.<br>Preheat oven to 300 deg F.<br>Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes.<br>Cut into 1 or 2-rib portions and serve.","url":"https://recipe.bluelayer.org/recipe/28930/vadouvan-spiced-lamb-ribs"},{"id":"28905","title":"Sweet-and-Sour Pork","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>soy sauce made from soy (tamari)<br>salt, table<br>water, bottled, generic<br>cornstarch<br>shortening, vegetable, household, composite<br>vinegar, distilled<br>sugars, granulated<br>catsup<br>orange juice, raw<br>oil, olive, salad or cooking<br>spices, ginger, ground<br>spices, garlic powder<br>peppers, sweet, green, raw<br>onions, raw<br>pineapple, raw, all varieties<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw","directions":"In a small bowl combine the sherry, soy sauce, and salt and stir well.<br>To make the sweet and sour sauce: In a small bowl combine the water and cornstarch, and stir to mix them well.<br>Set aside.<br>Combine the chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan.<br>Stir with a fork or a whisk to combine everything well.<br>Bring to a gentle boil over medium heat and cook 1 minute.<br>Stir in the cornstarch mixture and cook just until the sauce becomes shiny and thickened.<br>Remove from the heat and keep warm.<br>Set a serving platter by the stove, to hold the peppers and onions after their initial cooking, as well as the finished dish.<br>Heat a wok or a large, deep skillet over high heat.<br>Add the oil and swirl to coat the pan.<br>Add the ginger and garlic, toss well and cook until fragrant about 15 seconds.<br>Add the bell peppers and onions and cook, tossing often, until fragrant and beginning to wilt.<br>Add the pineapple and cook 1 minute more.<br>Scoop the mixture onto the serving platter, leaving as much liquid behind as possible, and set aside.<br>Let the pan heat up again, and scatter in the pork.<br>Spread it out into a single layer, and cook undisturbed until the edges change color, about 30 seconds.<br>Toss well and cook, tossing often, until most of the pork is no longer pink.<br>Add the sherry-soy sauce mixture and toss well.<br>Return the bell pepper mixture to the pan and toss to mix everything together well.<br>Add the sweet-and-sour sauce and cook, tossing often, until all the ingredients are evenly seasoned.<br>Add the green onion and toss again.<br>Transfer to a serving platter and serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/28905/sweet-and-sour-pork"},{"id":"28811","title":"Brine by Josh","ingredients":"salt, table<br>sugars, granulated<br>corn, sweet, white, raw<br>spices, rosemary, dried<br>mustard, prepared, yellow<br>celery, raw<br>onions, raw<br>water, bottled, generic","directions":"Mix all the above in large pot and bring to quick boil to dissolve salt and sugar.<br>Let cool completely.<br>Pour over your chicken or pork in covered bowl and let soak for 4-6 hours.<br>Drain, pat meat dry with paper towel and prepare as you prefer.","url":"https://recipe.bluelayer.org/recipe/28811/brine-by-josh"},{"id":"28761","title":"Bbq Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>la flor, steak seasoning,<br>spices, rosemary, dried<br>sauce, barbecue<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Rub tenderloin with pepper, steak seasoning, and rosemary.<br>Bake at 350 degrees for 1 hour.<br>Combine barbecue sauce with apple juice; mix well.<br>Pour sauce over tenderloin, and bake for another 1/2 hour.<br>Slice tenderloin and serve.","url":"https://recipe.bluelayer.org/recipe/28761/bbq-pork-tenderloin"},{"id":"28703","title":"Orange Pork Tenderloin Marinade","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>mustard, prepared, yellow<br>honey<br>spices, pepper, red or cayenne","directions":"Mix together and marinade at least 8 hours, preferably overnight.<br>This is good for about 2 lbs.<br>of pork tenderloins.","url":"https://recipe.bluelayer.org/recipe/28703/orange-pork-tenderloin-marinade"},{"id":"28700","title":"Spicy Italian Sausage Sauce (For Pizza or Pasta's)","ingredients":"pork sausage, link/patty, unprepared<br>peppers, sweet, green, raw<br>onions, raw<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>tomato sauce, canned, no salt added<br>water, bottled, generic<br>spices, basil, dried<br>spices, thyme, dried<br>cornstarch<br>cheese, parmesan, hard","directions":"In a frying pan fry up the Italian Sausage.<br>Add the minced green pepper,onion and garlic and brown til no longer pink.<br>Drain.<br>Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.<br>You can use this on pizza dough or on a plate of spaghetti.<br>NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.","url":"https://recipe.bluelayer.org/recipe/28700/spicy-italian-sausage-sauce-for-pizza-or-pastas"},{"id":"28649","title":"Barbecued Spareribs (Grandma's Soft Meat)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>sauce, worcestershire<br>rice vinegar,<br>sugars, brown","directions":"Place the spareribs in baking pan and cover.<br>Bake at 325F for 2-3 hours until meat is tender.<br>Pour off fat and remove bones (carefully--it's hot!<br>).<br>Combine ketchup, Worcestershire sauce, vinegar and brown sugar.<br>Salt and pepper meat to taste.<br>Baste spareribs with sauce and continue baking 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/28649/barbecued-spareribs-grandmas-soft-meat"},{"id":"28638","title":"Stuffed Cabbage-Troo Style","ingredients":"cabbage, raw<br>butter, without salt<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 130*C (275*F).<br>Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.<br>Drain again thoroughly.<br>Butter a deep oven proof dish generously with half the butter.<br>Cover the base with a third of the cabbage.<br>Season well.<br>Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go.<br>Repeat these layers and then finish with a final layer of cabbage.<br>Season again with salt and pepper.<br>Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.","url":"https://recipe.bluelayer.org/recipe/28638/stuffed-cabbage-troo-style"},{"id":"28588","title":"Barbecued Spareribs II","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, chili powder<br>sauce, barbecue<br>lemon juice, raw","directions":"Place spareribs in a large, shallow, heat-resistant, non- metallic baking dish.<br>Heat, uncovered, in Microwave Oven 7 minutes.<br>Turn spareribs over and heat an additional 7 minutes Drain off excess fat.<br>Conmbine chili powder and barbecue sauce.<br>Pour half of sauce over ribs.<br>Heat, uncovered, in Microwave Oven 4 minutes.<br>Turn spareribs again.<br>Sprinkle with lemon juice if desired 9.<br>Pour on remaining sauce and heat, uncovered, for 8 minutes or until fork-tender.<br>Pork should always be cooked until well-done.","url":"https://recipe.bluelayer.org/recipe/28588/barbecued-spareribs-ii"},{"id":"28581","title":"Company Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>soy sauce made from soy (tamari)<br>vinegar, red wine<br>mustard, prepared, yellow<br>salt, table<br>spices, garlic powder<br>spices, pepper, black","directions":"Place roast, fat side up, in foil lined roasting pan.<br>Mix remaining ingredients and brush on all sides of roast.<br>Cover with foil and bake at 325F for 2 1/2 hours basting frequently.<br>Uncover the last 45 minutes to brown roast.","url":"https://recipe.bluelayer.org/recipe/28581/company-pork-roast"},{"id":"28573","title":"Fiery Pork Skewers","ingredients":"sauce, teriyaki, ready-to-serve<br>vinegar, red wine<br>oil, olive, salad or cooking<br>sugars, brown<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes.<br>Place pork tenderloin cubes in the mixture.<br>Toss to coat.<br>Marinate for at least 4 hours.<br>Preheat an outdoor grill for high heat and lightly oil grate.<br>Place pork on skewers.<br>Cook on the prepared grill, turning frequently.<br>Simmer remaining marinade in a small saucepan while skewers are on the grill.<br>Grill 10 to 12 minutes, or to desired doneness.<br>Remove from grill, remove pork from skewers and toss in prepared sauce.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28573/fiery-pork-skewers"},{"id":"28563","title":"Brothers Barbecue Baked Beans Recipe","ingredients":"onions, raw<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>catsup<br>sugars, brown<br>sauce, ready-to-serve, pepper, tabasco<br>sauce, barbecue","directions":"In skillet saute onions in a little oil until soft.<br>Add 2 cans pork and beans or baked beans.<br>Stir beans into the sauteed onion while onion is still in skillet and warm.<br>Stir in rest of ingredients,turning up heat to medium and stirring well over medium heat.<br>Heat all together until just before boiling point.<br>Dont bring to boil.<br>Stir fairly constantly while it is heating up to keep tomato component in catsup and barbecue sauce from burning.<br>When at pre-boiling stage and steaming, reduce heat to simmer, continuing to stir a minute or so while heat from burner goes down to simmer.<br>Cover and let simmer 30 minutes or so, every five or ten minutes stirring again to ensure that it doesnt burn or stick.<br>When beans and sauce have reduced to a rich, thick consistency and turn darker brown color, they are ready.<br>Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/28563/brothers-barbecue-baked-beans-recipe"},{"id":"28557","title":"Pork Scraps","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Discard water.<br>Preheat oven to 275F.<br>Place salt pork in a single layer in a skillet.<br>Place in oven or over very low heat, turning often so that all sides brown evenly.<br>When sufficiently crisp, drain well and serve sprinkled over the top of your favorite savory dish.","url":"https://recipe.bluelayer.org/recipe/28557/pork-scraps"},{"id":"28549","title":"Cajun Spice Seasoning Mix Recipe","ingredients":"salt, table<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, pepper, black<br>spices, paprika<br>onions, raw<br>spices, garlic powder","directions":"Layer ingredients in a 1-pint jar with lid.<br>Stir before using till all ingredients are well mixed.<br>(Toss with potatoes before roasting, or possibly rub or possibly sprinkle on fish, pork or possibly chicken)","url":"https://recipe.bluelayer.org/recipe/28549/cajun-spice-seasoning-mix-recipe"},{"id":"28547","title":"Grilled Chicken Breast with Pineapple Rum Glaze","ingredients":"butter, salted<br>alcoholic beverage, distilled, rum, 80 proof<br>sugars, brown<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Mix all 4 ingredients and place in heavy saucepan.<br>Over medium heat, cook until syrupy and reduced.<br>It should be thick enough to brush on chicken, but not runny.<br>Stir briskly.<br>It may separate at first, but keep whisking and it will combine as thickening.<br>Once thickened, brush over chicken, pork, ribs, ham etc..<br>This is a versatile sauce and I like coating my meat while grilling a few times while flipping so it gets a sticky consistency.<br>Serve as sandwich, plain with sides and I love it over a bed of wild rice.<br>I use pineapple juice also when cooking my rice.<br>Whatever the amount of water it calls for, use half juice half water if you like.<br>I sometimes use a small amount of crushed pineapple to give it some texture and it is great!<br>Makes 1 cup of glaze.<br>You can double if you need more.","url":"https://recipe.bluelayer.org/recipe/28547/grilled-chicken-breast-with-pineapple-rum-glaze"},{"id":"28536","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>wheat flour, white, all-purpose, unenriched<br>spices, garlic powder<br>spices, onion powder","directions":"First I start by putting the biscuits in the oven.<br>By the time they are ready to come out you will just be finishing with the gravy.<br>I use Pillsbury Biscuits.<br>In a large pot brown the mild breakfast sausage.<br>Once the sausage starts to brown add the garlic powder and onion powder.<br>Once the sausage is fully cooked (do not drain the grease) add the flour and stir around.<br>Cook this for 1-2 minutes.<br>Slowly at the milk and stir to combine.<br>Cook over medium/high heat and bring to a simmer stirring occasionally.<br>Add salt and pepper to taste.<br>Once it starts to simmer reduce heat to low.<br>Continue to cook a couple more minutes until it has thickened.<br>Enjoy and thank you for viewing.<br>Please post pictures and comments of your finished meal!","url":"https://recipe.bluelayer.org/recipe/28536/sausage-gravy"},{"id":"28530","title":"Spanish Sauce","ingredients":"butter, without salt<br>onions, raw<br>peppers, sweet, green, raw<br>celery, raw<br>wheat flour, white, all-purpose, unenriched<br>tomatoes, red, ripe, raw, year round average<br>salt, table<br>spices, pepper, black<br>lemon juice, raw","directions":"Melt butter in heavy saucepan on top of stove.<br>Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned.<br>Add flour and mix well.<br>Add tomatoes, seasonings and lemon juice.<br>Bring to a boil, stirring constantly.<br>Reduce heat, cover and simmer for 7 minutes.<br>Serve hot on omelets, pork chops or veal cutlets.","url":"https://recipe.bluelayer.org/recipe/28530/spanish-sauce"},{"id":"28465","title":"Breakfast Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cream, whipped, cream topping, pressurized<br>salt, table","directions":"Cook sausage about 5 to 7 minutes on medium high heat.<br>Do not drain the fat from the skillet.<br>Add milk, salt and Wonder sauce mix.<br>Lower heat to a simmer, stirring continuously.<br>Do not let the milk boil.<br>Once it is the consistency of a cream sauce it is done.","url":"https://recipe.bluelayer.org/recipe/28465/breakfast-gravy"},{"id":"28437","title":"Greek Pork Kabobs Soulvaki Recipe","ingredients":"oil, olive, salad or cooking<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, oregano, dried","directions":"Preheat oven broiler.<br>Position oven rack to about 4 inches from heat source.<br>Brush kabobs with oil and oregano.<br>Sprinkle with salt.<br>Arrange kabobs on rack of broiler-pan.<br>Broil 10 min or possibly till cooked to desired state; turn after 10 min.","url":"https://recipe.bluelayer.org/recipe/28437/greek-pork-kabobs-soulvaki-recipe"},{"id":"28399","title":"Magic Sauce","ingredients":"mustard, prepared, yellow<br>wheat flour, white, all-purpose, unenriched<br>vinegar, balsamic<br>catsup<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, garlic powder<br>spices, pepper, black","directions":"Mix together all the ingredients.<br>Slather over chicken, meatloaf, or pork chops.<br>Bake as directions specify for meat.<br>Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/28399/magic-sauce"},{"id":"28383","title":"Baby-Back Ribs","ingredients":"sugars, granulated<br>spices, chili powder<br>salt, table<br>mustard, prepared, yellow<br>spices, thyme, dried<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Light a grill or heat oven to 300F.<br>In a small bowl, combine sugar, chili powder, salt, mustard powder, and thyme.<br>Rub the mixture on the ribs, coating each side.<br>If grilling, cook the ribs bone-side down over medium-low heat or when the coals are well covered with ash.<br>Adjust the flame or add coals as necessary.<br>Cook for 1 1/2 hours.<br>If oven roasting, place the meat in roasting pans bone-side down and cook for 1 1/2 hours.<br>The ribs are done when you can insert a fork between two ribs and separate them.","url":"https://recipe.bluelayer.org/recipe/28383/baby-back-ribs"},{"id":"28377","title":"Kansas City Rib Rub","ingredients":"sugars, brown<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"Combine all ingredients together and transfer to an air tight container.<br>May be stored up to six months.<br>Apply generously to any pork cut that you intend to grill or smoke.","url":"https://recipe.bluelayer.org/recipe/28377/kansas-city-rib-rub"},{"id":"28307","title":"Simple Savory Pork Roast","ingredients":"spices, rosemary, dried<br>spices, garlic powder<br>spices, thyme, dried<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper.<br>Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture.<br>Transfer to a medium baking dish.<br>Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/28307/simple-savory-pork-roast"},{"id":"28293","title":"Spicy stuffed mushrooms","ingredients":"mushrooms, white, raw<br>pork sausage, link/patty, unprepared<br>onions, raw<br>horseradish, prepared<br>cheese, mozzarella, low sodium","directions":"Preheat oven 400 Fahrenheit<br>Mix the sausage and onions together.<br>Remove stems from mushroom caps and fill with sausage onion mix.<br>Stick a chunk of mozzarella cheese into the center of each stuffed mushroom.<br>Put into oven and bake 20 minutes.<br>After 20 minutes raise temperature to 450 Fahrenheit leave in 5 minutes after it reaches 450.<br>Take out let sit 5 minutes.<br>Add horseradish mustard.<br>Serve hope you enjoy","url":"https://recipe.bluelayer.org/recipe/28293/spicy-stuffed-mushrooms"},{"id":"28226","title":"Thai Pork With Garlic And Black Pepper Recipe","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>spices, pepper, black<br>spices, coriander seed","directions":"Heat a wok or possibly pan and add in the oil.<br>Saute/fry the garlic for a moment and add in the pork.<br>Cook for 3 to 5 min (on medium heat) and then add in the remaining ingredients.<br>Stir for 2 min and serve with rice.","url":"https://recipe.bluelayer.org/recipe/28226/thai-pork-with-garlic-and-black-pepper-recipe"},{"id":"28196","title":"Roasted Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, rosemary, dried<br>spices, pepper, black","directions":"Preheat oven to 500 degrees.<br>Position a rack at the bottom of the oven.<br>Mix together the brown sugar, salt, rosemary and pepper.<br>Rub the dry brine all over the meat and let infuse for 1 hour.<br>Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.<br>Roast for 10 minutes, flip over and roast again until the internal temperature registers 155 on an instant-read thermometer, about 8 minutes more.<br>Let rest for about 10 minutes (the internal temperature should reach 160).<br>If desired deglaze pan with water, wine or apple juice and pour over pork 1/2-inch-thick slices.","url":"https://recipe.bluelayer.org/recipe/28196/roasted-pork-tenderloin"},{"id":"28174","title":"Avocado Vinaigrette With Mango and Habanero Chiles","ingredients":"mango nectar, canned<br>sauce, peppers, hot, chili, mature red, canned<br>corn, sweet, white, raw<br>rice vinegar,<br>water, bottled, generic<br>salt, table<br>avocados, raw, all commercial varieties","directions":"Place all ingredients except the oil in a blender, puree until smooth.<br>With blender on puree slowly add oil until combined.<br>Refrigerate and use as a salad dressing or marinade for chicken or pork.<br>Remove from refrigerator 1/2 hour before use.","url":"https://recipe.bluelayer.org/recipe/28174/avocado-vinaigrette-with-mango-and-habanero-chiles"},{"id":"28149","title":"Breakfast Sausage","ingredients":"pork sausage, link/patty, unprepared<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>sugars, brown<br>spices, pepper, red or cayenne","directions":"Add all ingredients to a bowl and mix by hand.<br>Make patties to desired size.<br>Cook on medium in a frying pan approximately 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/28149/breakfast-sausage"},{"id":"28131","title":"Tasty Wilbur","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>beverages, ovaltine, classic malt powder<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, coriander seed<br>spices, thyme, dried<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>butter, without salt","directions":"Preheat oven to 500 degrees.<br>Use 2 T of olive oil to coat oven-proof pan.<br>Combine remaining olive oil and malt vinegar.<br>Drizzle on tenderloin.<br>Combine spices and herbs.<br>Press into tenderloin on all sides.<br>Roast tenderloin (uncovered) 15 minutes.<br>Remove from oven.<br>Rub about butter along length of tenderloin, let set for 5 minutes to set juices.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/28131/tasty-wilbur"},{"id":"28126","title":"Apple Mustard Glazed Pork Tenderloin","ingredients":"syrup, maple, canadian<br>soy sauce made from soy (tamari)<br>vinegar, cider<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Stir first 4 ingredients together to make the glaze.<br>Pour half the glaze over the pork and stand for 15-30 minutes.<br>Roast or Grill pork at 350 degrees for 20-25 mins per side.<br>Heat remaining glaze on stovetop or in microwave.<br>Drizzle cooked pork with remaining glaze or serve on side as a dip.","url":"https://recipe.bluelayer.org/recipe/28126/apple-mustard-glazed-pork-tenderloin"},{"id":"28075","title":"Chow Mein for Dummies","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>shortening, vegetable, household, composite<br>noodles, egg, dry, unenriched<br>soup, chicken broth or bouillon, dry<br>nuts, cashew nuts, raw<br>cornstarch<br>oil, corn, peanut, and olive<br>oil, sesame, salad or cooking<br>salt, table<br>sugars, granulated","directions":"Heat wok or fry pan until extremely hot &amp; leave on high heat throughout cooking.<br>Combine chicken broth, salt,sugar,sesame oil &amp; cornstarch &amp; mix well.<br>Add peanut oil to pan &amp; heat until it smokes slightly.<br>Add pork &amp; stir fry until just cooked.<br>Add veggies &amp; toss with meat.<br>Add nuts &amp; toss.<br>Re mix broth before adding to pan (cornstarch will settle to bottom &amp; be stiff).<br>Stir fry in pan until sauce boils &amp; thickens.<br>Pour over noodles &amp; dig in !","url":"https://recipe.bluelayer.org/recipe/28075/chow-mein-for-dummies"},{"id":"27992","title":"Green Beans with Fermented Black Beans and Pork Sauce","ingredients":"beans, snap, green, raw<br>spices, garlic powder<br>spices, ginger, ground<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>beans, snap, green, raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>cornstarch","directions":"In a small bowl, mash the black beans into the garlic and ginger.<br>In a large wok or saute pan heat the oil and cook the pork, stirring occasionally until all the pink is gone--about 10 minutes.<br>Then add the mashed fermented beans and stock, mix together and cook for 2 minutes.<br>Add the green beans, mix together and cook for 3 more minutes.<br>Meanwhile, in a bowl mix together the soy sauce, 2 tablespoons of water and cornstarch until they form a paste.<br>While stirring pour the cornstarch mixture into the liquid in the bottom of the wok.<br>The liquid will thicken and as you toss the wok, coating the beans.<br>Taste and re-season with salt and pepper if needed.","url":"https://recipe.bluelayer.org/recipe/27992/green-beans-with-fermented-black-beans-and-pork-sauce"},{"id":"27990","title":"Country Pork Ribs","ingredients":"orange juice, raw<br>catsup<br>vinegar, cider<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>horseradish, prepared<br>mustard, prepared, yellow<br>spices, ginger, ground<br>spices, pepper, black<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>sugars, brown","directions":"In a bowl, combine the first 10 ingredients; mix well.<br>Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs.<br>Seal and turn to coat; refrigerate for at least 4 hours.<br>Cover and refrigerate remaining marinade.<br>Drain and discard marinade from the ribs.<br>Grill, covered, over indirect medium heat for 20 minutes on each side.<br>Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade.<br>Bring to a boil; cook and stir for 2 minutes or until slightly thickened.<br>Baste ribs with some of the sauce.<br>Grill 15-20 minutes longer or until a meat thermometer reads 160 degrees, turning and basting occasionally.<br>Serve with the remaining sauce.","url":"https://recipe.bluelayer.org/recipe/27990/country-pork-ribs"},{"id":"27977","title":"Peri Peri Sauce - Peri Peri Ala Sep","ingredients":"oil, olive, salad or cooking<br>vinegar, balsamic<br>lemon juice, raw<br>spices, pepper, red or cayenne<br>spices, pepper, red or cayenne<br>salt, table<br>sugars, granulated","directions":"Mix ingredients and use for chicken or pork marinade for barbecue or bake.<br>Use for chicken liver peri peri a South African delight.","url":"https://recipe.bluelayer.org/recipe/27977/peri-peri-sauce-peri-peri-ala-sep"},{"id":"27911","title":"Pork With Spiced Fruit Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, cinnamon, ground<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pears, raw<br>orange juice, raw<br>cornstarch<br>cornstarch<br>spices, pepper, red or cayenne","directions":"Cook pork (sprinkled with pepper - optional,) I cut the tenderloin into 1\" chops, and used my flavour wave to cook them at 400 degrees for approximately 15 minutes, but you can cook them using whatever method you would like.<br>Mean while I added fruit to a pan (doesn't matter what kind).<br>These were just what I happened to have.<br>Stir in 1/2 of the juice saving the rest to mix with cornstarch.<br>Heat, then add pepper flakes, and cinnamon.<br>I added more than I have suggested but as they say you can always add but can not take away.<br>Mix remaining juice with cornstarch until bubbling.Add more sauce with the cornstarch if you prefer it to have extra juice.<br>By this time the pork should be done.<br>Note: adjust types or amounts of fruit to your liking.<br>I could not find a recipe so just put it together.<br>Spoon sauce over pork, and serve with your favourite side dishes.<br>Note: you end up with extra fruit in the can' but you can of course double the recipe or store the extra in containers).<br>I served it with baked potato, and corn that I cut off the cob.","url":"https://recipe.bluelayer.org/recipe/27911/pork-with-spiced-fruit-sauce"},{"id":"27866","title":"Gyros Spice Mix with a kick","ingredients":"spices, chili powder<br>spices, coriander seed<br>spices, cumin seed<br>spices, paprika<br>spices, garlic powder<br>spices, parsley, dried<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, cinnamon, ground","directions":"Mix herbs and spices, transfer to a jar.<br>Use for chicken, lamb, pork and minced/ground meats.<br>Mix a few teaspoons with lemon/lime juice, olive oil and salt to taste and mix that with the type of meat you selected.<br>For kebabs or burgers, add to the mince with some salt.","url":"https://recipe.bluelayer.org/recipe/27866/gyros-spice-mix-with-a-kick"},{"id":"27847","title":"Apple Smoked Pork Loin","ingredients":"spices, onion powder<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.<br>Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin.<br>Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture.<br>Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees.<br>Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel.<br>Let it rest for fifteen minutes before serving with the apple cinnamon sauce.<br>Apple Cinnamon Sauce.<br>Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan.<br>Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar.<br>Cover and bring to a boil over medium heat, then lower to a simmer.<br>Cook gently until the apples are tender.<br>Slice the smoked pork loin and top with a spoonful of the sauce.","url":"https://recipe.bluelayer.org/recipe/27847/apple-smoked-pork-loin"},{"id":"27828","title":"Mustard & Vinegar Barbecue Sauce","ingredients":"mustard, prepared, yellow<br>sugars, granulated<br>sugars, brown<br>vinegar, cider<br>spices, chili powder<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sauce, ready-to-serve, pepper, tabasco<br>soy sauce made from soy (tamari)<br>butter, without salt","directions":"Combine all ingredients except soy sauce and butter in saucepan and simmer 10 minutes.<br>Remove from heat.<br>Stir in soy sauce and butter.<br>May be used as a baste for barbecuing meat or as a table condiment when serving grilled pork, beef or chicken.","url":"https://recipe.bluelayer.org/recipe/27828/mustard-vinegar-barbecue-sauce"},{"id":"27822","title":"Chicken Cassoulet","ingredients":"beans, snap, green, raw<br>chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>pork sausage, link/patty, unprepared<br>tomatoes, red, ripe, raw, year round average<br>sauce, worcestershire<br>beef, grass-fed, ground, raw<br>spices, basil, dried<br>spices, oregano, dried<br>spices, paprika<br>carrots, raw<br>celery, raw<br>onions, raw","directions":"Rinse the beans and place in medium saucepan.<br>Add enough water to cover by 2 inches.<br>Bring to a boil, reduce heat and simmer for 10 minutes.<br>Remove from heat and let sit for 1 hour.<br>OR, soak beans overnight in a cool place, drain and rinse.<br>Rinse chicken,pat dry and set aside.<br>Halve the sausage lengthwise and cut into 1 inch pieces.<br>In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.<br>Set this mixture aside.<br>In a 4 quart crockpot, combine celery, carrot and onion.<br>Place chicken pieces on top.<br>Pour the bean mixture on top of chicken.<br>Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.<br>Remove Chicken and sausage with slotted spoon.<br>Mash the bean mixture slightly.<br>Serve chicken, sausage and beans in soup bowls.<br>Serve with crusty bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/27822/chicken-cassoulet"},{"id":"27810","title":"Spicy Dry Rub","ingredients":"spices, paprika<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"In a small bowl stir everything together.<br>Rub into shrimp, chicken or pork a few minutes before grilling.","url":"https://recipe.bluelayer.org/recipe/27810/spicy-dry-rub"},{"id":"27682","title":"Pork Tenderloin With Hot Mustard Sauce","ingredients":"spices, pepper, black<br>sugars, brown<br>soy sauce made from soy (tamari)<br>honey<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, onion powder<br>spices, cinnamon, ground<br>soup, chicken broth or bouillon, dry<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>seeds, sesame seeds, whole, dried<br>horseradish, prepared<br>mustard, prepared, yellow<br>honey","directions":"Combine first 9 ingredients.<br>Rub mixture all over pork.<br>**Note: At this point, you could put pork in a large ziplock and marinate in the fridge until you are ready to use.<br>Remember to let meat come to room temperature before roasting.<br>Place pork in a casserole sprayed with nonstick cooking spray or use a roasting pan.<br>Sprinkle sesame seeds all over pork.<br>Bake pork at 400 degrees for 45 minutes or until internal temperature reaches 160 degrees.<br>Remove pork from oven and let rest for 5 minutes.<br>For the sauce: combine horseradish, mustard and honey in a bowl.<br>Microwave 1-2 minutes, just until sauce is heated through.<br>If sauce is too strong or spicy, you can tame it down by adding more honey and a tablespoon of water.<br>Slice pork and serve with hot mustard sauce.","url":"https://recipe.bluelayer.org/recipe/27682/pork-tenderloin-with-hot-mustard-sauce"},{"id":"27643","title":"Indoor Beef \"kabobs\" -- Persian Kabob Barg","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>yogurt, greek, plain, nonfat<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking","directions":"Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.<br>Mix all other ingredients except olive oil in a large plastic bag.<br>Alternatively, of course, a bowl with a cover is fine.<br>Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.<br>Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.<br>In a large nonstick pan, heat the olive oil on high heat.<br>When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here!<br>-- and brown on both sides, about one-two minutes per side.<br>Rest on a plate in a very low oven while you cook the rest of the meat in batches.<br>Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/27643/indoor-beef-kabobs-persian-kabob-barg"},{"id":"27616","title":"Julie's Easy Country Style Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>sauce, barbecue<br>jams and preserves, apricot","directions":"Pat ribs dry, sprinkle with spices, then hand rub the spices into the ribs.<br>Mix together the jam and barbecue sauce and brush onto the ribs.<br>Barbecue on grill, turning and basting often.<br>Cooking time will depend on the thickness of your ribs and the heat of your grill.<br>On our grill it takes about 35 minutes.<br>OR put in crock pot on low for 8 hours or on high for 4 hours.<br>OR bake the ribs in the oven, covered with aluminum foil, at 300 degrees for 3 hours.<br>Then uncover and increase temperature to 350 degrees.<br>Baste with the sauce and bake one more hour, turning and basting again after 30 minutes.<br>(DEPENDING ON THE SIZE OF YOUR RIBS, THIS MIGHT BE TOO LONG OF A COOKING TIME, SEE THE REVIEWS).<br>OR cook in heavy covered pot on stovetop, starting on medium and reducing heat after 10 minutes or so.<br>Cook for about 3 hours, basting and turning as you go.","url":"https://recipe.bluelayer.org/recipe/27616/julies-easy-country-style-pork-ribs"},{"id":"27598","title":"Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>lime juice, raw","directions":"Cut into 1-inch cubes: 1 1/2 pounds boneless pork shoulder.<br>Place the meat in a wide heavy-bottomed pan in a single layer.<br>Add water to just cover the meat.<br>Stir in: 1/2 teaspoon salt, 2 teaspoons fresh lime juice.<br>Bring to a simmer, cover the pan, and cook gently until tender, about 45 minutes.<br>Take off the lid, turn up the heat, and allow the liquid to boil away.<br>When the meat begins to sizzle, turn down the heat, and fry gently until golden.<br>Remove the meat from the pan and allow the excess fat to drain off.<br>Taste for salt and add more if needed.","url":"https://recipe.bluelayer.org/recipe/27598/carnitas"},{"id":"27593","title":"Daddy's Pulled Pork- Texan Style!","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>syrups, corn, light<br>salt, table<br>water, bottled, generic<br>sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>salt, table<br>sugars, brown<br>spices, chili powder<br>spices, onion powder<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, pepper, black","directions":"Combine molasses, salt, and water a container that is at least 6 quarts in size.<br>Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours.<br>12 hours is ideal.<br>*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.<br>)*.<br>Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well.<br>Feel free to adjust the amount of pepper if you want it spicier.<br>You will have spice left over but do not worry.<br>It makes a great rub for chicken, pork or beef, grilled or cooked inside.<br>Remove pork from brine and pat dry.<br>Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres.<br>More rub will adhere to the meat if you are wearing latex gloves during the application.<br>I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork.<br>Do not worry it will be too spicy.<br>You have a large amount of meat to season.<br>It cooks into the meat and some even drips off into the juices.<br>All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices.<br>Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F.<br>After 10 hours of low smoking, insert a fork into the meat in a few places.<br>If the meat falls apart easily when pulling with a fork it is done.<br>If you do not want to smoke it that long or you have to go somewhere (like to bed!<br>lol ) I have taken it off the heat after about 4 hours and placed it in a roaster.<br>Cover the meat with foil and put in oven on the lowest setting and allow to cook until done.<br>I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time.<br>Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle.<br>Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire.<br>Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat.<br>Roast: Slice against the grain as thin or thick as you like.<br>Great served with any type of gravy.<br>You may want to remove the roast a little before the falling apart stage for slices that are neater.<br>The juices that accumulate in the roaster make a wonderful gravy.<br>I always remove the fat from the juices first bc pork can be very fatty.<br>Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.","url":"https://recipe.bluelayer.org/recipe/27593/daddys-pulled-pork-texan-style"},{"id":"27532","title":"Cranberry Maple BBQ Sauce","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>cranberry sauce, canned, sweetened<br>syrup, maple, canadian<br>catsup<br>vinegar, cider","directions":"Heat oil in a medium nonstick saucepan over medium heat.<br>Add onion and cook until softened.<br>Stir in remaining ingredients.<br>Bring mixture to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.<br>Transfer mixture to a blender container.<br>Cover and blend at high speed until smooth.<br>Store covered in the refrigerator up to 1 week.<br>Use to baste ribs, pork chops or chicken during the last few minutes of grilling.","url":"https://recipe.bluelayer.org/recipe/27532/cranberry-maple-bbq-sauce"},{"id":"27489","title":"German-Style Stuffed Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>raisins, seeded<br>alcoholic beverage, beer, regular, all<br>vinegar, cider<br>wheat flours, bread, unenriched<br>orange juice, raw<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, cinnamon, ground","directions":"Cut a lengthwise slit down center of tenderloin 23 of the way through the meat.<br>Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness.<br>Combine tenderloin and next 3 ingredients in baking dish.<br>Cover and marinate in refrigerator 4 hours, turning occasionally.<br>Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours.<br>Remove tenderloin from marinade; strain marinade, reserving raisins.<br>Discard marinade.<br>Add raisins to bread crumb mixture.<br>Combine brown sugar and next 3 ingredients; rub over both sides tenderloin.<br>Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges.<br>Roll up tenderloin; jellyroll fashion; starting at narrow end.<br>Tie securely with heavy string at 2-inch intervals.<br>Place on rack in shallow roasting pan.<br>Bake at 400F (200C) for 55 minutes.","url":"https://recipe.bluelayer.org/recipe/27489/german-style-stuffed-pork"},{"id":"27451","title":"Pork Medallions With Blue Cheese-Chive Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>oil, olive, salad or cooking<br>cheese, blue<br>chives, raw<br>delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 425 degrees.<br>Sprinkle pork with pepper.<br>In large skillet, heat oil over medium-high heat.<br>Cook pork slices, turning once, 2-4 minutes until browned.<br>Transfer pork in single layer to baking sheet.<br>In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs.<br>Top pork slices evenly with cheese mixture.<br>Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.","url":"https://recipe.bluelayer.org/recipe/27451/pork-medallions-with-blue-cheese-chive-stuffing"},{"id":"27366","title":"Quick Tangy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>alcoholic beverage, beer, regular, all<br>sauce, barbecue<br>lime juice, raw<br>spices, chili powder","directions":"Place ribs bone side down in cooking bag.<br>Pour 1 1/4 c of beer in bag and secure bag.<br>Microwave on medium (50 percent) for 40 minutes turning and rearranging ribs after 20 minutes.<br>Remove ribs from bag.<br>Combine remaining beer with other ingredients and mix well.<br>Cook ribs till desired doneness brushing with sauce mix every 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27366/quick-tangy-ribs"},{"id":"27350","title":"Blondie's Friend Outi's Apricot Mayonnaise","ingredients":"salad dressing, mayonnaise, regular<br>apricots, dried, sulfured, uncooked<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, ginger, ground","directions":"In a medium bowl, combine all ingredients.<br>Mix well and reserve 1/3 cup of the mayonnaise to use for dipping.<br>She uses the rest on pork tenderloin kebabs with bell peppers.<br>*The pork tenderloin that she uses is between 1 and 1 1/4 pounds.<br>*","url":"https://recipe.bluelayer.org/recipe/27350/blondies-friend-outis-apricot-mayonnaise"},{"id":"27331","title":"Barbecued Cranberry Mustard Piglets","ingredients":"pork sausage, link/patty, unprepared<br>mustard, prepared, yellow<br>cranberry sauce, canned, sweetened<br>sugars, granulated<br>vinegar, red wine","directions":"Cook the sausages over medium hot coals for about 15 minutes, turning from time to time.<br>Meanwhile, mix together the remaining ingredients in a bowl until well combined.<br>Brush a little of the mustard mixture on the sausages for the last 5 minutes of cooking.<br>Serve the sausages with the remaining mustard sauce on the side.","url":"https://recipe.bluelayer.org/recipe/27331/barbecued-cranberry-mustard-piglets"},{"id":"27322","title":"Stuffed Mushrooms - Low Carb","ingredients":"mushrooms, white, raw<br>mushrooms, white, raw<br>cheese, parmesan, hard<br>pork sausage, link/patty, unprepared<br>sauce, ready-to-serve, pepper, tabasco","directions":"Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.<br>Place mushrooms in a microwave-proof glass container, I typically use the 9\" cake pan.<br>Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.<br>Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.<br>Leftover stuffing can be rolled into balls and cooked in the sausage grease.","url":"https://recipe.bluelayer.org/recipe/27322/stuffed-mushrooms-low-carb"},{"id":"27313","title":"Sweet & Hot Sticky Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>corn, sweet, white, raw<br>jams and preserves, apricot<br>sauce, barbecue<br>spices, pepper, black","directions":"Cook ribs and peppercorns in large saucepan of boiling water 20 min.<br>Heat greased grill to medium heat.<br>Microwave jam in medium microwaveable bowl on HIGH 20 sec.<br>or until melted.<br>Stir in barbecue sauce and hot sauce.<br>Drain ribs; place on grill grate.<br>Brush with half the barbecue sauce mixture.<br>Grill 15 to 20 min.<br>or until ribs are done, turning and brushing occasionally with remaining barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/27313/sweet-hot-sticky-ribs"},{"id":"27307","title":"Dry Garlic Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sauce, hoisin, ready-to-serve<br>spices, garlic powder<br>spices, onion powder<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>cornstarch","directions":"Cut your pork ribs into cubes or bite size pieces.<br>In a ziplock bag mix soysauce, hoisin sauce, garlic powder&amp; Onion Powder.<br>Mix thoroughly.<br>Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.<br>When ready to cook the pork pieces- drain off any excess marinade.<br>Mix together the flour and cornstarch in either a bowl or a bag.<br>Put the pork pieces in to the flour mixture a few at a time to coat them.<br>Tap off any excess flour and deep fry/fry in the heated oil.<br>Sprinkle the cooked ribs with a bit more garlic after they are cooked.<br>Serve hot or cold.<br>Prep time does not include marinade time.","url":"https://recipe.bluelayer.org/recipe/27307/dry-garlic-ribs"},{"id":"27237","title":"Savory Beef or Pork Roast Rub","ingredients":"spices, marjoram, dried<br>spices, basil, dried<br>spices, garlic powder<br>spices, thyme, dried<br>spices, rosemary, dried<br>spices, oregano, dried","directions":"Combine all seasonings together in a bowl.<br>Rub over meat.<br>Cover meat and refrigerate for 24-48 hours.","url":"https://recipe.bluelayer.org/recipe/27237/savory-beef-or-pork-roast-rub"},{"id":"27184","title":"BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>sauce, barbecue","directions":"Place ribs in a large pot with enough water to cover.<br>Season with garlic powder, black pepper and salt.<br>Bring water to a boil, and cook ribs until tender.<br>Preheat oven to 325 degrees F (165 degrees C).<br>Remove ribs from pot, and place them in a 9x13 inch baking dish.<br>Pour barbeque sauce over ribs.<br>Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).","url":"https://recipe.bluelayer.org/recipe/27184/bbq-ribs"},{"id":"27155","title":"Peachy Pork Picante","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>oil, olive, salad or cooking<br>sauce, salsa, ready-to-serve<br>peaches, yellow, raw","directions":"Coat pork cubes with taco seasoning.<br>Heat oil in a heavy nonstick skillet over medium high heat.<br>Saute pork 2-3 minutes, stirring occasionally until browned on all sides.<br>Add salsa and preserves.<br>Reduce heat to low, cover and simmer 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/27155/peachy-pork-picante"},{"id":"27101","title":"Crock Pot Maple Country Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>syrup, maple, canadian<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>catsup<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, cinnamon, ground","directions":"Mix everything in your crock pot and cook on low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/27101/crock-pot-maple-country-ribs"},{"id":"27076","title":"Pork Roast with Ginger Peach glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground<br>salt, table<br>peaches, yellow, raw<br>sauce, worcestershire<br>spices, thyme, dried","directions":"combine season salt and thyme, rub on all sides of roast.<br>Grill over indirect heat or bakes 1 1/2 hours at 350 or until done.<br>combine preserves, worcestershire sauce, ginger.<br>coat pork roast with preserves mixture during the last 10 minutes of cooking.","url":"https://recipe.bluelayer.org/recipe/27076/pork-roast-with-ginger-peach-glaze"},{"id":"27033","title":"Squibble wibbles","ingredients":"pepperoni, beef and pork, sliced<br>cheese, parmesan, hard<br>olives, ripe, canned (small-extra large)<br>olives, ripe, canned (small-extra large)","directions":"Slice and cube the cheese and pepperoni.<br>Make sure to peel the pepperoni before cubing.<br>Add olives serve.<br>Hope you enjoy!<br>Toothpicks.....<br>ready?<br>!","url":"https://recipe.bluelayer.org/recipe/27033/squibble-wibbles"},{"id":"26988","title":"Steviedee's Butt Rub","ingredients":"spices, pepper, black<br>spices, paprika<br>sugars, granulated<br>salt, table<br>sugars, brown<br>spices, chili powder<br>terra dolce, organic chipotle dried chile peppers,<br>corn, sweet, white, raw<br>spices, garlic powder<br>onions, raw<br>spices, cumin seed<br>mustard, prepared, yellow<br>wei-chuan, five spice powder,<br>celery, raw","directions":"Hit the whole black peppercorns, whole peppercorn blend, and onion flakes in coffee grinder to provide course-ground texture.<br>Mix all ingredients together.<br>Apply liberally to large cuts of pork prior to smoking.","url":"https://recipe.bluelayer.org/recipe/26988/steviedees-butt-rub"},{"id":"26779","title":"Double Cooked Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, worcestershire<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>sauce, barbecue<br>sauce, barbecue","directions":"Place ribs in large oven pan (cover bottom of pan w/aluminum foil).<br>This recipe requires an oven AND a grill, so now would be a good time to start heating up that grill.<br>Lather ribs with worcestershire, then coat top side of ribs with HALF of the tomato-based BBQ sauce (I prefer Kraft original BBQ sauce for this ingredient).<br>Sprinkle with above mentioned spices, and cook in oven for 20 minute.<br>on 400 degrees, TOP-SIDE up.<br>After 20 minutes, remove ribs from oven, flip, and coat bottom side with the remaining tomato-based BBQ sauce, and cook for another 20 minutes, BOTTOM-SIDE up.<br>Remove ribs from oven, and baste with sugar/molasses-based BBQ sauce (both sides).<br>Place ribs on grill, and cook just enough to sear the meat (to give it that blackened crisp) (Be careful though, the flame is VERY ATTRACTED to the sugars in the sauce, make sure to keep an eye on it, otherwise, you'll have BLACK BURNED ribs).","url":"https://recipe.bluelayer.org/recipe/26779/double-cooked-beef-ribs"},{"id":"26768","title":"Delicious Bbq'ed Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Brown for 1/2 hour at 450 degrees on cookie sheet.","url":"https://recipe.bluelayer.org/recipe/26768/delicious-bbqed-ribs-recipe"},{"id":"26762","title":"Hot Italian Sausages","ingredients":"salt, table<br>spices, garlic powder<br>corn, sweet, white, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, red or cayenne<br>spices, paprika<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, thyme, dried<br>spices, fennel seed","directions":"Combine dry spices in spice mill or mortar and grind to coarse texture.<br>Mix with garlic in small bowl.<br>Mix meat, fat and spices together in bowl.<br>In food processor process 1/2 of mixture at a time, being careful not to overprocess.<br>Fat and meat should remain distinct, but tiny pcs.<br>Knead all together untill well mixed.<br>Cover and refrigerate for 12 to 24 hrs.<br>Stuff into casings using sausage stuffer or horn attached to grinder.<br>Tie off into 5 inch links and hang in cool place to dry.<br>Or, just refrigerate for 24 hrs, uncovered.<br>Hold in fridge for up to 3 days, or freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/26762/hot-italian-sausages"},{"id":"26758","title":"Worcestershire and Orange-Glazed Baby Back Ribs","ingredients":"honey<br>orange juice, raw<br>sauce, worcestershire<br>orange juice, raw<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Whisk first 6 ingredients in medium bowl to blend.<br>Place ribs in single layer in 13x9x2-inch glass dish.<br>Pour marinade over ribs, turning to coat both sides.<br>Cover and refrigerate overnight.<br>Preheat oven to 350F.<br>Pour marinade from ribs into small saucepan.<br>Boil marinade until reduced to 1 1/4 cups, about 7 minutes.<br>Line large roasting pan with foil.<br>Arrange ribs, rounded side up, in single layer in prepared pan.<br>Season ribs with salt and pepper.<br>Bake 10 minutes.<br>Brush both sides of ribs generously with marinade.<br>Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes.<br>Cut ribs between bones into individual ribs.<br>Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature.<br>Grill or bake ribs until deep brown, turning frequently, about 10 minutes.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/26758/worcestershire-and-orange-glazed-baby-back-ribs"},{"id":"26703","title":"\"schmeer\" for Roasts","ingredients":"spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, onion powder<br>spices, oregano, dried<br>spices, basil, dried<br>spices, thyme, dried<br>spices, pepper, red or cayenne","directions":"Combine spices in a small bowl.<br>Add just enough water to make a very thick paste.<br>Smear on beef roasts, pork roasts or chicken (whole or parts) before dry roasting.","url":"https://recipe.bluelayer.org/recipe/26703/schmeer-for-roasts"},{"id":"26634","title":"Basic Pork Rub Recipe","ingredients":"spices, pepper, black<br>spices, paprika<br>sugars, granulated<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne","directions":"Mix all ingredients.<br>Work 1/2 half mix into meat 12-24 hrs before cooking.<br>Apply remaining rub before smoking.","url":"https://recipe.bluelayer.org/recipe/26634/basic-pork-rub-recipe"},{"id":"26632","title":"Honey Mustard Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>mustard, prepared, yellow<br>sugars, granulated<br>vinegar, cider","directions":"Preheat oven to 375 degrees.<br>Whisk honey, mustard, sugar, savory and vinegar in a small bowl.<br>Brush pork with mixture, covering well.<br>Roast pork for 25-30 minutes until an instant-read thermometer registers 160 degrees.","url":"https://recipe.bluelayer.org/recipe/26632/honey-mustard-pork"},{"id":"26631","title":"Mango Glazed Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>mango nectar, canned<br>honey<br>spices, coriander seed<br>beans, snap, green, raw<br>potatoes, raw, skin<br>grapes, red or green (european type, such as thompson seedless), raw","directions":"Trim visible fat from pork.<br>In a large nonstick skillet, brown pork about 5 minutes on each side, or until no pink remains.<br>Remove pork from skillet.<br>For sauce, cook and stir onion in oil in same skillet for 2 to 3 minutes or until tender.<br>Stir in brown sugar; cook 1 minute.<br>Add mango puree and mustard; stir until well blended.<br>Cook until thoroughly heated, stirring occasionally.<br>Remove from heat; cool.<br>Stir in cilantro.<br>Cook green beans and potatoes according to package directions.<br>Serve sauce over pork chop with mashed potatoes and green beans.<br>Enjoy fresh grapes for dessert.","url":"https://recipe.bluelayer.org/recipe/26631/mango-glazed-pork"},{"id":"26627","title":"Basic Yeast Dough","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>oil, canola<br>sugars, granulated<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>wheat flour, white, all-purpose, unenriched","directions":"Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften.<br>Whisk in the oil to blend and dissolve the yeast.<br>Set aside.<br>To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl.<br>Pulse two or three times to combine.<br>With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball.<br>(If this doesnt happen, add lukewarm water by the teaspoon.)<br>Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits.<br>Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger.<br>To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl.<br>Make a well in the center and pour in the yeast mixture.<br>Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour.<br>(Add lukewarm water by the teaspoon if this doesnt happen with relative ease.)<br>Keep stirring as a ragged, soft mass forms.<br>Then use your fingers to gather and pat the dough together into a ball.<br>Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic.<br>(You shouldnt need any additional flour on the work surface if the dough was properly made.<br>Keep kneading and after the first minute or two, the dough shouldnt stick to your fingers.<br>If it does, work in a sprinkling of flour.)<br>Press your finger into the dough; the dough should spring back, with a faint indentation remaining.<br>Regardless of the mixing method, lightly oil a clean bowl and add the dough.<br>Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled.<br>The dough is now ready to use.<br>Though the dough can be left to sit for an hour or so after it has doubled, its best to have the filling already prepared, especially if it requires cooking and cooling.<br>Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight.<br>Return the dough to room temperature before using.<br>During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers.<br>On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day.<br>Feel free to serve any of the savory dumplings in this book as an appetizer or first course.<br>Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.<br>But one of the great things about dumplings is that you can easily make an entire meal based around them.<br>Just remember that in one savory filled dumpling, you have both protein and starch.<br>Add a simple vegetable dish, and youre done.<br>For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water.<br>I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.<br>Instead of featuring a dumpling as a meals main dish, present it as a side dish.<br>For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.<br>Sometimes, dumplings can be a meal unto themselves.<br>My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup.<br>We often enjoy steamed and baked buns on road trips and as airplane fare.","url":"https://recipe.bluelayer.org/recipe/26627/basic-yeast-dough"},{"id":"26623","title":"Cinnamon Roasted Pork Tenderloin","ingredients":"water, bottled, generic<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, cinnamon, ground<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>oil, olive, salad or cooking<br>honey","directions":"Dissolve the salt in the water.<br>Add the tenderloin, and brine for one hour in the refrigerator.<br>Remove the tenderloin and pat dry.<br>Mix the next seven ingredients in a small bowl to make a wet rub.<br>Apply this rub to all areas of the tenderloin, place in a plastic bag, and let sit in the refrigerator for 1/2 hour to 12 hours.<br>Preheat the oven to 400 degrees.<br>Roast the tenderloin in the oven for 20-25 minutes.<br>Let stand for 5-10 mintues before slicing.","url":"https://recipe.bluelayer.org/recipe/26623/cinnamon-roasted-pork-tenderloin"},{"id":"26613","title":"Cocktail Sausages","ingredients":"pork sausage, link/patty, unprepared<br>oil, sesame, salad or cooking<br>honey<br>soy sauce made from soy (tamari)","directions":"Preheat the oven to 200C/400 degrees F.<br>Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.<br>Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.<br>Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.","url":"https://recipe.bluelayer.org/recipe/26613/cocktail-sausages"},{"id":"26576","title":"Maple-Chili Glazed Pork Medallions","ingredients":"spices, chili powder<br>salt, table<br>terra dolce, organic chipotle dried chile peppers,<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, canola<br>apples, raw, with skin<br>syrup, maple, canadian<br>vinegar, cider","directions":"Mix chili powder, salt and ground chipotle in a small bowl.<br>Sprinkle over both sides of pork.<br>Heat oil in a large skillet over medium-high heat.<br>Add the pork and cook until golden, 1 to 2 minutes per side.<br>Add cider, syrup and vinegar to the pan.<br>Bring to a boil, scraping up any browned bits.<br>Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes.<br>Serve the pork drizzled with the glaze.","url":"https://recipe.bluelayer.org/recipe/26576/maple-chili-glazed-pork-medallions"},{"id":"26560","title":"Peppercorn and Pepperoni Bread With Cheese","ingredients":"water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flours, bread, unenriched<br>salt, table<br>leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>cheese, cheddar<br>corn, sweet, white, raw<br>pepperoni, beef and pork, sliced<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>cheese, cheddar","directions":"Place all the bread ingredients except cheese, peppercorns, and pepperoni in the bread machine pan in the order suggested by the manufacturer.<br>Select dough cycle and start machine.<br>At end of cycle take dough out and punch dough down and flatten; place the peppercons, cheese and pepperoni kneading into the dough.<br>Shape into a round loaf.<br>Score top.<br>Place loaves on greased cookie sheet.<br>Cover; let rise until double, about 40 hour.<br>Preheat oven to 400 degrees F.<br>Brush each loaf with milk.<br>Sprinkle cheese.<br>Bake until loaves have a hollow sound when tapped, about 30 minutes; cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26560/peppercorn-and-pepperoni-bread-with-cheese"},{"id":"26552","title":"Pork Rub","ingredients":"spices, paprika<br>spices, cumin seed<br>spices, pepper, black<br>cocoa, dry powder, unsweetened<br>sugars, granulated<br>salt, table","directions":"Mix up all the ingredients.<br>Rub on each side of the pork before either grilling or barbequeing.<br>The rub can be stored in an air tight container.<br>Meat can be marinated in the rub to add a more intense flavour, if doing this add the salt at the last stage.<br>When barbequeing sprinkle some of the rub over the hot coals for a smokey flavour.","url":"https://recipe.bluelayer.org/recipe/26552/pork-rub"},{"id":"26551","title":"BBQ Sauce","ingredients":"oil, olive, salad or cooking<br>sugars, brown<br>onions, raw<br>catsup<br>water, bottled, generic<br>mustard, prepared, yellow<br>sauce, worcestershire<br>lemon juice, raw<br>salt, table<br>spices, pepper, black","directions":"Combine ingredients in med saucepan; simmer 20 minutes.<br>TO MAKE BBQ: Add appx 4 c cut-up cooked meat, such as beef, pork, chicken, or turkey, to saucepan and cook over low heat for 2 hrs til sauce is absorbed.<br>Note: I have tried reducing the amt of oil but the BBQ tends to burn unless very carefully watched.<br>Next time, I will try making the BBQ in my slow cooker and see if that helps.","url":"https://recipe.bluelayer.org/recipe/26551/bbq-sauce"},{"id":"26500","title":"Sour Turnip and Beans (Grah S Repom)","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>turnips, raw<br>salt, table<br>spices, pepper, black<br>lard<br>onions, raw<br>bacon, meatless<br>wheat flour, white, all-purpose, unenriched","directions":"Soak the beans overnight.<br>Next day pour off the water and set the beans to cook together with the slightly cooked and drained cured pork.<br>When these are half cooked, put the sour turnip into the pot with salt and pepper.<br>In separate pan, saute on lard finely minced onion with minced bacon.<br>Sprinkle with flour and fry until brownish.<br>Add some water and make creamy liquid.<br>Add this into turnip.<br>Separate cooked beans from meat and add beans into turnip.<br>Cook until turnip is soft (about 30 minutes).<br>Cut meat into portions and serve with turnip stew.<br>You dont need any additional side dishes.","url":"https://recipe.bluelayer.org/recipe/26500/sour-turnip-and-beans-grah-s-repom"},{"id":"26433","title":"Orange and Ginger Glaze for Pork Roast or Ham","ingredients":"marmalade, orange<br>mustard, prepared, yellow<br>spices, ginger, ground<br>sauce, worcestershire<br>salt, table<br>spices, pepper, black","directions":"In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.","url":"https://recipe.bluelayer.org/recipe/26433/orange-and-ginger-glaze-for-pork-roast-or-ham"},{"id":"26426","title":"Crock Pot Fabulous 4-Bean Hot Dish","ingredients":"onions, raw<br>bacon, meatless<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beans, snap, green, raw<br>butter, without salt<br>beans, kidney, all types, mature seeds, raw<br>catsup<br>sugars, brown<br>mustard, prepared, yellow<br>salt, table","directions":"Brown bacon and onion together; add to crock pot.<br>Stir in remaining ingredients.<br>Cover and cook on low for 6 hours.","url":"https://recipe.bluelayer.org/recipe/26426/crock-pot-fabulous-4-bean-hot-dish"},{"id":"26420","title":"Sausage Stir Fry","ingredients":"pork sausage, link/patty, unprepared<br>broccoli, raw<br>carrots, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Slice sausage, carrots and broccoli.<br>Cook rice according to package, making enough for three cups.<br>Spray pan with cooking spray, add sausage and saute until lightly browned.<br>Add vegetables, stir and cover to let simmer for five to seven minutes until vegetables are tender.<br>Serve over a generous portion of cooked rice and enjoy.","url":"https://recipe.bluelayer.org/recipe/26420/sausage-stir-fry"},{"id":"26401","title":"Brew House Baby Back Ribs","ingredients":"sugars, brown<br>cocoa, dry powder, unsweetened<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Heat oven to 350F.<br>Mix sugar, cocoa powder, garlic and seasonings.<br>Rub onto both sides of ribs.<br>Place in 13x9-inch foil-lined pan.<br>Bake 1 hour.<br>Heat grill to medium-high heat; cover grill grates with additional foil.<br>Transfer ribs from pan to grill.<br>Grill 20 min.<br>or until done, turning and brushing occasionally with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/26401/brew-house-baby-back-ribs"},{"id":"26324","title":"Brown Sugar Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, raw<br>spices, garlic powder<br>butter, without salt<br>soy sauce made from soy (tamari)<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>sugars, brown","directions":"Place pork ribs in the bottom of slow cooker.<br>Cover and cook on high 3 hours.<br>Drain and discard liquid.<br>In a small skillet, cook onion and garlic in butter until soft.<br>Add remaining ingredients.<br>Cook until sugar is dissolved.<br>Pour over ribs.<br>Cover and cook on high for 2 hours.<br>Remove, allow to cool.<br>Place in freezer bag.<br>Label and freeze.<br>To serve.<br>Thaw.<br>Heat.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/26324/brown-sugar-pork-ribs"},{"id":"26279","title":"BBQ Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>leavening agents, baking soda<br>sauce, barbecue","directions":"put roast in the slowcooker.<br>pour in dr. pepper.<br>slowcook on low for 8-10 hours.<br>pull the pork and place back in crockpot.<br>cover with barbecue sauce and cook on low for an additional hour.","url":"https://recipe.bluelayer.org/recipe/26279/bbq-pulled-pork"},{"id":"26166","title":"Best Ever Dipping Sauce","ingredients":"spices, ginger, ground<br>seeds, sesame seeds, whole, dried<br>raspberries, raw<br>oil, sesame, salad or cooking<br>seeds, sesame seeds, whole, dried","directions":"Warm the ginger marmalade up by zapping it in the microwave for about 30 seconds, then whisk the rest of the ingredients together.<br>Serve with some pork, chicken or shrimp.<br>Can be served warm or cold.","url":"https://recipe.bluelayer.org/recipe/26166/best-ever-dipping-sauce"},{"id":"26103","title":"Honey Mustard Ribs","ingredients":"sauce, teriyaki, ready-to-serve<br>honey<br>mustard, prepared, yellow<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine teriyaki marinade&amp; sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.<br>Reserving sauce, remove ribs and place, meaty-side up, in 9- by 13-inch microwave-safe baking dish.<br>Let stand 10 minutes.<br>Cover and microwave on medium-high (70%) 14 minutes, rotating dish once.<br>Meanwhile, prepare coals for grilling.<br>Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce.<br>Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.<br>(Or, place ribs on rack of broiler pan; brush with reserved sauce.<br>Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).","url":"https://recipe.bluelayer.org/recipe/26103/honey-mustard-ribs"},{"id":"26032","title":"Baked Beans","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>spices, onion powder<br>mustard, prepared, yellow<br>catsup<br>syrup, maple, canadian","directions":"Heat oven to 350.<br>Mix all ingredients well and bake 45-50 min at 350 till bubbly.","url":"https://recipe.bluelayer.org/recipe/26032/baked-beans"},{"id":"25941","title":"Pork Tenderloin On The Grill Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Marinate overnight.<br>Cook 4 inches from coals.<br>Time: 15 to 25 min or possibly till inside temperature is 165 degrees.","url":"https://recipe.bluelayer.org/recipe/25941/pork-tenderloin-on-the-grill-recipe"},{"id":"25929","title":"Citrus BBQ Glazed Ribs","ingredients":"sauce, barbecue<br>onions, spring or scallions (includes tops and bulb), raw<br>orange juice, raw<br>lemon juice, raw<br>honey<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In a bowl combine all ingredients except meat.<br>In a roasting pan, combine ribs and barbecue sauce.<br>Bake at 300 until meat is beginning to pull away from the bone, about 90 minutes.","url":"https://recipe.bluelayer.org/recipe/25929/citrus-bbq-glazed-ribs"},{"id":"25896","title":"Glaze for Pork Roast or Ham","ingredients":"plums, raw<br>orange juice, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>soy sauce made from soy (tamari)<br>spices, onion powder<br>spices, garlic powder","directions":"Combine all ingredients in a sauce pan and simmer for 5 minutes.<br>30 minutes before meat is done, baste with sauce.<br>Repeat again once or twice before taking the meat out of the oven.<br>Pour the remaining sauce into a \"gravy boat\" and serve with dinner for people to pour extra on there serving (they will definitely want to!<br>).","url":"https://recipe.bluelayer.org/recipe/25896/glaze-for-pork-roast-or-ham"},{"id":"25819","title":"Rye Snack Rounds","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>wheat flours, bread, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).<br>Place ground beef and ground sausage in a large, deep skillet.<br>Cook over medium high heat until evenly brown.<br>Drain fluids.<br>In a medium saucepan over low heat, melt the processed cheese.<br>Mix the melted processed cheese into the meat mixture.<br>Spoon the blended mixture onto cocktail rye bread slices.<br>Arrange slices in a single layer on a large baking sheet.<br>Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown.<br>Serve warm","url":"https://recipe.bluelayer.org/recipe/25819/rye-snack-rounds"},{"id":"25795","title":"Rendered Pork Lard","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Cut pork fat into small pieces.<br>Place in a cast iron pot over very low heat.<br>As fat begins to melt, scoop out and strain over a sieve lined with cheese cloth.<br>Continue process until you are left with solids.<br>Pour liquid into glass jars and let cool.","url":"https://recipe.bluelayer.org/recipe/25795/rendered-pork-lard"},{"id":"25771","title":"Easy Antipasto Tray","ingredients":"spinach, raw<br>spices, pepper, black<br>broccoli, raw<br>carrots, raw<br>artichokes, (globe or french), raw<br>pepperoni, beef and pork, sliced<br>mustard, prepared, yellow<br>oil, olive, salad or cooking","directions":"Cook tortellini according to package directions; drain.<br>Drain peperoncini, reserving 3 tablespoons liquid.<br>Arrange tortellini, peperoncini, broccoli and next 3 ingredients on a large platter.<br>Combine reserved pepper liquid, mustard and olive oil; stir well.<br>Drizzle mustard mixture over antipasto.<br>Serve immediately or cover and chill.","url":"https://recipe.bluelayer.org/recipe/25771/easy-antipasto-tray"},{"id":"25714","title":"Traditional Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>spices, pepper, black<br>salt, table<br>spices, thyme, dried<br>spices, garlic powder<br>spices, onion powder","directions":"Combine rub ingredients; rub evenly over surface of rib roast.<br>Place roast in preheated oven, fat side up, on rack in shallow roasting pan.<br>DO NOT COVER OR ADD WATER.<br>Insert meat thermometer in thickest part of roast, not touching bone or fat.<br>Remove roast from oven when thermometer reaches desired doneness.<br>Let stand tented with foil for 15 minutes before carving.<br>Roast temperature will rise 5-10 degrees while standing.<br>Cooking Info: Beef Rib Roast 8-10 lbs.<br>in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.<br>; 150 degrees (medium) 23-25 minutes per lb.<br>Beef Rib Eye Roast 8-10 lb.<br>in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.<br>; 150 degrees (medium) 16-18 minutes per lb.","url":"https://recipe.bluelayer.org/recipe/25714/traditional-prime-rib"},{"id":"25710","title":"Smoked Fattie","ingredients":"pork sausage, link/patty, unprepared<br>cheese, parmesan, hard","directions":"Roll out sausage to form a rectangle about 3/8 inch thick.<br>Spread the cheese over the sausage leaving a 1 inch border to prevent leakage while cooking.<br>Roll the sausage back into a log shape, sealing the seams and edges so as not to have cheese escape.<br>Place on a smoker or on a grill with indirect heat at 225F to 250F.<br>Cook until internal temperature is 165F to 170F.<br>Let cool to room temperature, slice and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/25710/smoked-fattie"},{"id":"25708","title":"Pork Tenderloin Dijonnaisse","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>mushrooms, white, raw<br>shallots, raw<br>cream, fluid, heavy whipping<br>mustard, prepared, yellow<br>oil, olive, salad or cooking","directions":"Trim pork and slice it into 1-inch medallions.<br>With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.<br>In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.<br>Add the mushrooms and shallots and saute for 1 to 2 minutes.<br>Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).<br>Serve with a favourite vegetable and rice or potato.","url":"https://recipe.bluelayer.org/recipe/25708/pork-tenderloin-dijonnaisse"},{"id":"25650","title":"Sausage Cheese Balls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>cheese, cheddar<br>wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together sausage, cheese and green onion.<br>In separate bowl, mix together dry ingredients.<br>(This is equivalent to biscuit mix or self rising flour--so you could substitute if you wish).<br>Mix flour mixture with meat/cheese mixture.<br>When mixed fairly well, sprinkle in milk and mix until you get mixture to where it can be shaped into balls.<br>Shape into balls about the size of a walnut or slightly larger.<br>Bake at 450 for 12 - 15 minutes or until cooked thoroughly.<br>(I like to broil for a minute or two for extra color at the end).<br>Serve with your favorite sauce.<br>I like to make a dijonnaise with mayonnaise and Dijon mustard to taste.","url":"https://recipe.bluelayer.org/recipe/25650/sausage-cheese-balls"},{"id":"25571","title":"Cantonese Barbecue Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>honey<br>sauce, hoisin, ready-to-serve<br>spices, ginger, ground<br>salt, table","directions":"Remove and discard the excess fat from the pork.<br>Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long.<br>Put into a large bowl.<br>Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.<br>Pour over meat and rub it in well.<br>Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times.<br>Preheat the oven to 350F (180C).<br>Place the pork strips on a broiler pan lined with foil.<br>Roast for 30 minutes, turning once halfway through.<br>Increase the heat to 425 degrees F and roast for 10 minutes longer.<br>Let cool before slicing.<br>To serve, cut across the grain into 1/4 inch thick slices.<br>Serve with mustard and sesame seeds for dipping.","url":"https://recipe.bluelayer.org/recipe/25571/cantonese-barbecue-pork"},{"id":"25567","title":"Making Bacon","ingredients":"honey<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic","directions":"In a mixing bowl, whisk the honey and salt together.<br>Place the pork belly on a piece of plastic wrap.<br>Pour the cure over the pork and wrap the pork belly tightly in the plastic wrap.<br>Place the pork in a plastic zip-lock bag and seal the bag tightly.<br>Cure the meat for 36 hours under refrigeration.<br>Remove the bag from the refrigerator.<br>Unwrap the pork and rinse off the cure.<br>Pat the pork dry.<br>Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them.<br>Let burn for 40 minutes.<br>Add the chips and allow them to smoke for about 10 minutes.<br>The interior temperature of the grill should be 300 degrees F. Place the pork near the outermost part of the grill rack.<br>This is to avoid direct heat.<br>You want the bacon to absorb the maximum amount of smoke flavor before it is fully cooked.<br>Smoke the bacon for 30 minutes.<br>Spray the coals as often as necessary, but remember smoke escapes each time the grill is uncovered","url":"https://recipe.bluelayer.org/recipe/25567/making-bacon"},{"id":"25534","title":"Creamy Milk Gravy","ingredients":"bacon, meatless<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt","directions":"Heat on medium, the grease of your choice in a heavy skillet, such as iron skillet or deep sided skillet of your choice.<br>Add the flour slowly and whisk until all the lumps have gone.<br>Cook on medium heat about 3-4 minutes to remove the raw flour taste.<br>I usually don't cook to brown mine, but cook to color of your liking<br>Add the butter,salt and pepper and mix well.<br>If using salt, taste before adding because some greases are salty and you may not need.<br>Just a matter of taste you prefer.<br>Slowly add the warm milk stirring constantly to keep from lumping up.<br>Stir until smooth and lump free if any.<br>Turn heat to medium high to bring to slight boil.<br>Reduce heat to simmer, stirring constantly, cook until thick and smooth.<br>If you like thinner gravy, you can add more milk if desired.<br>I serve mine over potatoes, pork chops, biscuits, country fried steak etc.. Whatever you like gravy on :)","url":"https://recipe.bluelayer.org/recipe/25534/creamy-milk-gravy"},{"id":"25527","title":"Pork Dry Rub","ingredients":"salt, table<br>sugars, brown<br>sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>mustard, prepared, yellow<br>spices, cumin seed<br>spices, ginger, ground","directions":"Mix all ingredients.","url":"https://recipe.bluelayer.org/recipe/25527/pork-dry-rub"},{"id":"25476","title":"Curried Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>spices, curry powder<br>mustard, prepared, yellow<br>spices, paprika<br>salt, table<br>spices, pepper, black","directions":"Trim fat from pork.<br>Mix sugar and spices in a small bowl.<br>Rub pork with spice mixture.<br>Place pork on a broiler pan coated with cooking spray.<br>Insert a meat thermometer in the thickest part.<br>Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).<br>Let stand 5 minutes before slicing.<br>Serve with mango chutney.","url":"https://recipe.bluelayer.org/recipe/25476/curried-pork-tenderloin"},{"id":"25438","title":"Greatest Ribs Rub","ingredients":"spices, paprika<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, oregano, dried<br>mustard, prepared, yellow<br>spices, chili powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Preheat the oven to 300F.<br>Combine all of the seasonings in a jar with a lid.<br>Shake well to blend.<br>Lay the ribs on a broiler pan covered with foil.<br>Sprinkle generously with the seasonings.<br>Bake covered with foil for 2 hours.<br>Preheat the grill.<br>Grill the ribs for 15 to 20 minutes basting with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/25438/greatest-ribs-rub"},{"id":"25414","title":"Baked Barbecued Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>catsup<br>water, bottled, generic<br>salt, table<br>sauce, worcestershire<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow","directions":"Brown spareribs well.<br>Pour off excess fat.<br>Combine remaining ingredients and pour over ribs.<br>Bake covered at 350 for approximately 2 hours, turning 2 or 3 times.<br>Remove cover.<br>Bake for 15 minutes longer.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/25414/baked-barbecued-spareribs"},{"id":"25335","title":"Cajun Style BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, onion powder<br>spices, garlic powder<br>celery, raw<br>spices, thyme, dried","directions":"Place ribs aside.<br>Mix remaining ingredients in a medium saucepan, bring to a soft boil.<br>Place in a glass container along with ribs.<br>Marinate for 3 to 4 hours.<br>Wipe grill with olive oil and heat.<br>Place ribs on grill.<br>Grill for 8 to 10 minutes.<br>turning once.<br>Brush with marinade.","url":"https://recipe.bluelayer.org/recipe/25335/cajun-style-bbq-ribs"},{"id":"25312","title":"Meatballs in Apple Butter","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>butter, without salt","directions":"Roll sausage into 1 inch balls.<br>Place in medium refrigerator container.<br>Combine apple butter and syrup; pour over the meatballs.<br>Refrigerate overnight.<br>Preheat oven 350 degrees.<br>Bake for 30 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/25312/meatballs-in-apple-butter"},{"id":"25300","title":"Uncle Skwerl's Speckled Pig Paint (Grilling Sauce)","ingredients":"mustard, prepared, yellow<br>vinegar, cider<br>lemon juice, raw<br>sugars, brown<br>spices, basil, dried<br>spices, marjoram, dried<br>spices, garlic powder<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, rosemary, dried<br>spices, pepper, red or cayenne","directions":"Blend all ingredients in a bowl with a whisk.<br>Refrigerate until use.<br>Use a brush to mop this sauce on pork or, on chicken that you're going to either grill or smoke.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/25300/uncle-skwerls-speckled-pig-paint-grilling-sauce"},{"id":"25195","title":"French's Tuscan Roast Pork Tenderloin","ingredients":"onions, raw<br>spices, rosemary, dried<br>spices, garlic powder<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow","directions":"MIX French Fried Onions, rosemary, garlic and pepper in plastic bag.<br>Crush with hands or rolling pin.<br>Transfer to pie plate or waxed paper.<br>BRUSH pork with mustard.<br>Coat in seasoned onion crumbs; press firmly to adhere.<br>BAKE pork on a foil-lined baking sheet at 400F for 30 minute or until 155F internal temperature.<br>Let rest 10 minute before slicing.<br>UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!","url":"https://recipe.bluelayer.org/recipe/25195/frenchs-tuscan-roast-pork-tenderloin"},{"id":"25188","title":"Korean Style Barbecue Short Ribs","ingredients":"soy sauce made from soy (tamari)<br>sugars, granulated<br>onions, spring or scallions (includes tops and bulb), raw<br>seeds, sesame seeds, whole, dried<br>oil, sesame, salad or cooking<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat a grill.<br>Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour.<br>Grill over charcoal barbecue grill.<br>Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce.","url":"https://recipe.bluelayer.org/recipe/25188/korean-style-barbecue-short-ribs"},{"id":"25110","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw<br>bacon, meatless<br>salt, table<br>sugars, granulated<br>mustard, prepared, yellow<br>molasses<br>water, bottled, generic","directions":"Soak beans overnight in water.<br>In the morning, drain and cover with 2 quarts of fresh water.<br>Heat to simmering point and cook slowly for 1 1/2 hour or until skins burst readily when a bean is removed from the pan and blown upon.<br>Drain.<br>Cut off one slice of pork and score through the rind in squares.<br>Place the slice of pork in the bottom of the bean pot, add the par-boiled beans and bury the other piece of pork in the top portion of the beans, having only the scored rind exposed.<br>Mix the salt, sugar, mustard, molasses and boiling water; pour over the beans, adding enough additional boiling water to cover.<br>Cover the pot and bake at 250F for 6 to 8 hours, adding additional boiling water as needed.<br>Uncover during the last half hour of baking to brown the top.<br>Variations: Maine and Cape Cod baked beans; place a peeled onion in the bottom of the bean pot.<br>New Hampshire and Vermont baked beans; use maple syrup or maple sugar in place of the molasses.<br>Connecticut and New York baked beans; add onion and tomato ketchup or chili sauce.","url":"https://recipe.bluelayer.org/recipe/25110/boston-baked-beans"},{"id":"25107","title":"Pork Roast with Pesto Stuffing","ingredients":"croutons, plain<br>sauce, pesto, classico, basil pesto, ready-to-serve<br>tomatoes, red, ripe, raw, year round average<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"For stuffing, combine croutons, pesto and tomatoes.<br>Set aside.<br>Place roast, rib side down, on a cutting surface.<br>On the meaty side, cut a 3 1/2 inch long and 1 inch deep pocket above each rib, making 6 pockets total.<br>Spoon stuffinginto pockets.<br>Place roast, rib side down, in a shallow roasting pan.<br>Sprinkle with a little salt and pepper.<br>Insert a meat thermometer into the thickest part of the roast, making sure the bulb doesn't touch the bone.<br>Roast in a 325F (160C).<br>oven for 3 1/2 to 2 1/4 hours.<br>Cover loosely with foil after 1 hour to prevent overbrowning.<br>For easier carving, let roast stand, covered, for 15 minutes.<br>If available, use fennel bulb tops to line serving platter.","url":"https://recipe.bluelayer.org/recipe/25107/pork-roast-with-pesto-stuffing"},{"id":"25097","title":"Pepperoni Pizza Scones","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>leavening agents, baking soda<br>sugars, granulated<br>spices, garlic powder<br>butter, without salt<br>pepperoni, beef and pork, sliced<br>cheese, mozzarella, low sodium<br>cheese, cheddar<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Line a sheet tray with parchment paper and set aside.<br>In a large bowl, combine all dry ingredients.<br>Stir in butter and break into small pieces using a pastry cutter.<br>Cut pepperoni into smaller pieces and stir into dry ingredients with the mozzarella and cheddar cheeses.<br>Stir in milk until all ingredients have moistened completely.<br>Sprinkle a piece of wax paper liberally with flour.<br>Scrape dough onto the wax paper and top with more flour.<br>Place another piece of wax paper over the top and squish the dough down to be 1 1/2 to 2 inches in thickness.<br>Carefully remove the wax paper.<br>Cut like a pie into 8 pieces and place onto parchment paper.<br>(If you dont sprinkle the bottom well with flour, the dough will stick, so be aware!)<br>Bake for 1520 minutes or until scones are golden brown.<br>Serve warm with marinara sauce.","url":"https://recipe.bluelayer.org/recipe/25097/pepperoni-pizza-scones"},{"id":"25093","title":"Soffritto","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>carrots, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Heat the olive oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.<br>Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent.<br>Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted.<br>If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking.<br>Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.","url":"https://recipe.bluelayer.org/recipe/25093/soffritto"},{"id":"25069","title":"Zesty Orange BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>orange juice, raw","directions":"Mix the bbq sauce and the koolaid until well blended.<br>Turn on your grill to medium-low heat.<br>Get some foil down, then lay half of the ribs on the foil (making sure there is enough foil leftover to fold up over sides) and spoon the orange bbq sauce over them, leaving half for other ribs.<br>Bring the foil up over the top of the ribs and fold making sure to leave room for circulation.<br>Repeat with other half of ribs.<br>Grill for an hour and a half or until ribs are tender.<br>Serve sauce with ribs that is left on the side and bottom of the foil.","url":"https://recipe.bluelayer.org/recipe/25069/zesty-orange-bbq-ribs"},{"id":"25037","title":"Pork and Peppers Stir Fry","ingredients":"orange juice, raw<br>soy sauce made from soy (tamari)<br>honey<br>cornstarch<br>spices, ginger, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>peppers, sweet, green, raw","directions":"Make 4 servings of rice as directed.<br>In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.<br>Set aside.<br>Cook pork until no longer pink.<br>Add bell peppers; cook and stir 2-3 minutes.<br>Add orange juice mixture.<br>Bring to a boil.<br>Boil 1 minute or until sauce is slightly thickened, stirring constantly.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/25037/pork-and-peppers-stir-fry"},{"id":"25014","title":"Fried Pork Strips","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>la flor, steak seasoning,<br>soup, chicken broth or bouillon, dry<br>water, bottled, generic<br>oil, olive, salad or cooking","directions":"Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).<br>Pour the water into a bowl and set aside.<br>Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).<br>Dip each pork strip into the water and then into the flour mixture until well coated.<br>Set aside for a few minutes.<br>I find it easier to do all of the pork strips before following the next step.<br>Preheat a large skillet.<br>Pour the oil into the skillet and heat until hot.<br>Using a fork or tongs, place each of the pork strips into the hot oil.<br>Fry for 10 minutes on each side or until done and not longer pink in the middle.<br>Remove the strips onto a plate with a paper towel on it.<br>Serve with mashed potatoes and gravy for a tasty meal.","url":"https://recipe.bluelayer.org/recipe/25014/fried-pork-strips"},{"id":"24992","title":"Strawberry Glazed Sausage","ingredients":"pork sausage, link/patty, unprepared<br>strawberries, raw<br>lemon juice, raw<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Cut sausage into about 6 pieces (about 3-4 inches long).<br>Then make cuts into each section, not going all the way through, to make meat fan out when cooking.<br>(See photo.<br>).<br>Cook in nonstick skillet until browned and starting to separate into fans.<br>Meanwhile, mix remaining ingredients in a small bowl.<br>When meat is browned, pour glaze ingredients over meat and cook, stirring often, until sausage is completely coated.<br>This only takes a couple of minutes.<br>It will thicken as it cools.<br>DON'T OVERCOOK, or the glaze will become hard like candy!<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/24992/strawberry-glazed-sausage"},{"id":"24919","title":"Pulled Pork - Slow Oven Baked.","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, paprika<br>sugars, brown<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>terra dolce, organic chipotle dried chile peppers,<br>sauce, peppers, hot, chili, mature red, canned<br>spices, pepper, red or cayenne<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, cider<br>oil, olive, salad or cooking","directions":"Trim off surface fat from roasts.<br>Rub you butt with olive oil.<br>Put in glass or non reactive 9 x 13 pan.<br>(1 each roast)<br>Apply dry rub.<br>Cover with plastic wrap.<br>Refrigerate overnight.<br>Remove from refrigerator 1-2 hours before cooking.<br>Put roasts in deep pan.<br>I use a large disposable catering pan that holds both roasts.<br>Bake at 250?F for 2 hours.<br>Turn roast over and mop with basting solution.<br>Bake for 2 more hours.<br>Turn over and mop again.<br>Cover lightly with aluminum foil.<br>Do not seal.<br>Bake for additional 6 hours.<br>Pork is done when a fork inserted in roast can be turned.<br>Remove from oven and let rest for at least 30 minutes.<br>Pull meat apart with two forks into strands.<br>Discard fat.<br>Mix meat so spices blend.<br>Serve hot on hamburger buns with provolone cheese.<br>You can add any barbecue sauce you like but the pork has plenty of flavor.<br>Freezes well.","url":"https://recipe.bluelayer.org/recipe/24919/pulled-pork-slow-oven-baked"},{"id":"24910","title":"Easy BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Cut ribs into 2-rib sections.<br>Place ribs in Dutch oven or stockpot.<br>Add enough water to completely cover ribs; cover with lid.<br>Bring to boil; simmer on medium-low heat 20 min.<br>Drain.<br>Heat grill to medium heat.<br>Grill ribs 10 min.<br>or until done, turning occasionally and brushing generously with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/24910/easy-bbq-ribs"},{"id":"24902","title":"Lemon peppered pork loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>butter, without salt<br>oil, olive, salad or cooking<br>salt, table","directions":"Heat a pan add butter and oil.<br>Score the pork loin in cross hatching ways cutting an eighth of an inch deep.<br>Add half a teaspoon of lemon pepper seasonings to one side of each loin.<br>Add half the salt.<br>Add loins to pan seasoned side down.<br>Add rest of seasonings to the unseasoned side which is up.<br>Include the salt.<br>Saute each side for 7 minutes each.<br>Pork should be done add more time if needed.<br>Remember the longer it cooks the dryer the loin becomes.<br>Let rest in its own juices 5 minutes serve.<br>Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/24902/lemon-peppered-pork-loin"},{"id":"24899","title":"Pizzeria Luigi - Mona Lisa Pizza","ingredients":"leavening agents, yeast, baker's, active dry<br>water, bottled, generic<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>house of pasta, pizza dough,<br>spices, pepper, red or cayenne<br>cheese, mozzarella, low sodium<br>pork sausage, link/patty, unprepared<br>pepperoni, beef and pork, sliced<br>mushrooms, white, raw<br>fresh red onions,<br>peppers, sweet, green, raw<br>olives, ripe, canned (small-extra large)","directions":"Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.<br>Let the yeast activate for 2 to 5 minutes.<br>Add salt and 2 cups of flour and stir until blended.<br>Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.<br>Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.<br>If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.<br>With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.<br>Knead about 7 times.<br>(Don't knead too hard or the dough will rip at the top).<br>At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.<br>Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.<br>Let the dough sit for between 30 to 60 minutes until it almost doubled in size.<br>Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.<br>Preheat oven to 500 degrees F.<br>Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.<br>Use a rolling pin to flatten the dough to the size you choose.<br>Transfer the dough to an oiled pizza pan or baking sheet.<br>Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.<br>Add sauce, cheese, and toppings as desired.<br>Keep toppings an inch away from the edge of the pie.<br>Cook pizza for approximately 15 minutes or until the crust is golden brown.<br>This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.<br>The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24899/pizzeria-luigi-mona-lisa-pizza"},{"id":"24861","title":"Maple Barbeque Marinade Sauce Glaze Stuff","ingredients":"syrup, maple, canadian<br>sugars, brown<br>catsup<br>vinegar, cider<br>sauce, worcestershire<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>sauce, ready-to-serve, pepper, tabasco","directions":"Combine all ingredients in saucepan and cook on medium heat, stirring constantly.<br>Bring to simmer and reduce heat to low.<br>Continue stirring over low heat until sauce is consistent and there are no lumps.<br>Let sauce cool.<br>Can be refrigerated for later use or used immediately.<br>Sauce can be used as a marinade for steaks, ribs, pork chops or chicken.<br>You can also baste your meat with this sauce as its being cooked, or you can use it as a dipping sauce as well.<br>* Real maple syrup is far better in this recipe than your typical pancake syrup.<br>Ive used it in a pinch, but the taste of the real stuff just cant be beat.","url":"https://recipe.bluelayer.org/recipe/24861/maple-barbeque-marinade-sauce-glaze-stuff"},{"id":"24803","title":"Vietnamese Pickled Mustard Greens (Moms style)","ingredients":"mustard, prepared, yellow<br>shallots, raw<br>spices, ginger, ground<br>salt, table<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the mustard greens well then dry them in the sun until shrunk.<br>Cut the greens into 2 cm pieces.<br>Thinly slice shallots and ginger.<br>The trick is the more shallots the faster it turns sour.<br>Shallots can be replaced by spring onions (scallions).<br>Mix sugar, salt, shallots and ginger into the mustard greens.<br>Pour the rice water and warm boiling water into a large bowl.<br>According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.<br>Put the mustard greens into the warm water bowl.<br>Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water.<br>In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau.<br>While swimming in the sea, Mom saw some beautiful big smooth pebbles.<br>She, then, took some saying, \"these are perfect for compressing the mustard greens when we pickle them.<br>Then she wrapped some pebbles and took them back to Son Tay and I also took 2.<br>Here they are.<br>The mustard greens are edible after 24 hours but they are still spicy.<br>However, they will be aromatic, yellow and sour after 48 hours.<br>Boiled pork is wonderful to be paired with mustard greens.<br>After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.","url":"https://recipe.bluelayer.org/recipe/24803/vietnamese-pickled-mustard-greens-moms-style"},{"id":"24795","title":"Baked Beans (Kidney Beans) Recipe","ingredients":"bacon, meatless<br>beans, kidney, all types, mature seeds, raw<br>onions, raw<br>sugars, brown<br>catsup<br>mustard, prepared, yellow","directions":"PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN<br>COOK BACON ACCORDING TO RECIPE NOS.<br>L00200 Or possibly L00202.<br>DRAIN.<br>COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON.<br>MIX WELL.<br>BAKE, UNCOVERED, 1 1/2 TO 2 Hrs Or possibly Till BROWNED.<br>**ALL NOTES ARE PER 100 PORTIONS.<br>NOTE: 1.<br>IN STEP 2, 1 LB 11 Ounce DRY ONIONS A.P.<br>WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.<br>NOTE: 2.<br>IN STEP 2, 3 1/3 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED.<br>SEE RECIPE NO.<br>A01100.<br>NOTE: 3.<br>IN STEP 2, 27 LB 8 Ounce (8 1/2-NO.<br>3 CYL CN) CANNED WHITE BEANS WITHPORK IN TOMATO SAUCE MAY BE USED.<br>NOTE:<br>OTHER SIZES AND TYPES OF PANS MAY BE USED.<br>NOTE:<br>ONE NO.<br>8 SCOOP MAY BE USED.<br>NOTE:<br>IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2 Hrs ON HIGH FAN; OPEN VENT.<br>SERVING SIZE: 1/2 C.","url":"https://recipe.bluelayer.org/recipe/24795/baked-beans-kidney-beans-recipe"},{"id":"24749","title":"Delicious Honey and Hoisin Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>sauce, hoisin, ready-to-serve<br>mustard, prepared, yellow<br>vinegar, red wine<br>spices, pepper, red or cayenne","directions":"One day ahead: boil ribs in a large pot of salted water for about 30 minutes; drain well and cool to room temperature.<br>In a bowl whisk together, honey, soy sauce, garlic, Dijon, white wine vinegar and cayenne or black pepper.<br>Coat the cooled ribs completely with the mixture.<br>Cover and marinate for a minimum of 6 hours or up to 24 hours.<br>The following day: remove the ribs from the marinade and arrange them on a foil-lined broiler pan (you might have to use two pans depending on the amount of ribs you are using).<br>Set oven to broiler heat (oven rack 4 inches from heat).<br>Baste the top side of the ribs with marinade, and broil for about 3 minutes.<br>Turn the ribs over with tongs, baste with marinade and broil for another 3-4 minutes.<br>Turn again if needed, basting with marinade until they are browned and well glazed (discard any leftover marinade).","url":"https://recipe.bluelayer.org/recipe/24749/delicious-honey-and-hoisin-pork-ribs"},{"id":"24740","title":"Zingy Little Smokies","ingredients":"pork sausage, link/patty, unprepared<br>mustard, prepared, yellow<br>grapes, red or green (european type, such as thompson seedless), raw","directions":"In a sauce pan place all the ingredients.<br>Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce.<br>(Approximately 20 minutes).<br>People will not believe that the sauce is only grape jelly and mustard.<br>You can make up something that sounds more expensive if you wish.<br>Works nicely in a crock pot as well.","url":"https://recipe.bluelayer.org/recipe/24740/zingy-little-smokies"},{"id":"24655","title":"Crock Pot Nectarine Chutney","ingredients":"nectarines, raw<br>sugars, brown<br>vinegar, cider<br>spices, ginger, ground<br>salt, table<br>onions, raw<br>mustard, prepared, yellow<br>spices, cinnamon, ground<br>spices, cloves, ground<br>nuts, almonds","directions":"Place the following in the crock pot: nectarines, brown sugar, vinegar, ginger, salt, onion, mustard, cinnamon, cloves.<br>Stir and, on the low setting, allow to cook for 4 hours.<br>Taste and adjust seasonings if desired.<br>Allow chutney to cool and then add the almonds and refrigerate.<br>This is a nice condiment/topping for baked pork roast or even on a small beef steak.<br>This chutney can be used as a base for Henry Bain Sauce.","url":"https://recipe.bluelayer.org/recipe/24655/crock-pot-nectarine-chutney"},{"id":"24652","title":"Plain Baby Back Ribs from the Oven","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, basil, dried","directions":"Preheat the oven to 300 degrees.<br>Spray a baking dish with a non-stick spray.<br>Remove the thin membrane from the bone side of the ribs.<br>Using a paper towel to hold the membrane will make this easier.<br>Mix dry ingredients together in a small bowl or dish.<br>Rub the dry ingredients into each side of the slab(s) of ribs.<br>Place ribs, bone side down, into baking dish.<br>Cover with aluminum foil, cut two or three slits into the foil.<br>Bake for one hour to one hour fifteen minutes, remove the foil.<br>Cook for an additional hour, or until the meat is tender enough to pull apart easily.<br>If desired, cover with favorite BBQ sauce.","url":"https://recipe.bluelayer.org/recipe/24652/plain-baby-back-ribs-from-the-oven"},{"id":"24543","title":"Honey Apple Ribs","ingredients":"sauce, barbecue<br>honey<br>apples, raw, with skin<br>catsup<br>water, bottled, generic<br>celery, raw<br>sugars, brown<br>pickle relish, sweet<br>mustard, prepared, yellow<br>spices, cinnamon, ground<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In a medium saucepan combine barbecue sauce, honey, jelly, catsup, the 1/4 cup water, celery, brown sugar, relish, mustard, and cinnamon.<br>Cook and stir over medium heat until bubbly.<br>Reduce heat.<br>Simmer, uncovered, for 15 minutes, stirring frequently.<br>Remove from heat; cool.<br>Meanwhile, place ribs in a Dutch oven.<br>Add water to cover.<br>Bring to boiling.<br>Reduce heat and simmer, covered, 45 minutes or until tender.<br>Drain.<br>Cool slightly.<br>Place ribs in a 3-quart baking dish; pour cooled sauce over ribs.<br>Cover and chill 4 to 24 hours, turning ribs once or twice.<br>Before serving, remove ribs from sauce.<br>Reserve sauce.<br>Grill ribs directly over medium coals or broil 4 to 5 inches from heat for 15 to 20 minutes, turning and brushing with sauce once (watch closely to prevent burning).<br>Heat any remaining sauce until bubbly; pass with ribs.","url":"https://recipe.bluelayer.org/recipe/24543/honey-apple-ribs"},{"id":"24433","title":"Maple Fennel Country Sausage Patties","ingredients":"salt, table<br>spices, pepper, black<br>spices, fennel seed<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>oil, olive, salad or cooking","directions":"Combine salt, pepper, and fennel in the bottom of a bowl.<br>Add pork and mix to combine spices.<br>Pour syrup over pork and work through to combine.<br>Form into patties, 2-3 inches round.<br>Cook patties in 1 T oil in nonstick skillet over med-high, 4-5 min on each side.<br>Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/24433/maple-fennel-country-sausage-patties"},{"id":"24348","title":"Brown Sugar Bites","ingredients":"bacon, meatless<br>pork sausage, link/patty, unprepared<br>sugars, brown","directions":"Cut bacon into thirds.<br>Wrap each sausage with a third of a slice of bacon and secure with a toothpick.<br>Place in a baking dish in a single layer.<br>Sprinkle with brown sugar.<br>Bake for 35 to 45 minutes at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/24348/brown-sugar-bites"},{"id":"24345","title":"Simple Ginger Orange Sauce for Fish, Pork or Chicken","ingredients":"marmalade, orange<br>onions, spring or scallions (includes tops and bulb), raw<br>lemon juice, raw<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"Mix well.<br>Use on protien while cooking or after cooked.","url":"https://recipe.bluelayer.org/recipe/24345/simple-ginger-orange-sauce-for-fish-pork-or-chicken"},{"id":"24339","title":"Roasting Pork Shoulder and Beef Chuck","ingredients":"oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beef, grass-fed, ground, raw","directions":"Preheat oven to 350 degrees.<br>In a small bowl, mix together the oil, salt, and pepper.<br>Rub the oil mixture over the meats.<br>Roast the pork shoulder about 1 hour.<br>Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat.<br>Remove the meats from the oven and let cool for 20 minutes.<br>Cover and refrigerate up to one day or until ready to use.","url":"https://recipe.bluelayer.org/recipe/24339/roasting-pork-shoulder-and-beef-chuck"},{"id":"24332","title":"Chinese Barbecued Pork with Garlic Sauce","ingredients":"sauce, hoisin, ready-to-serve<br>catsup<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>sugars, granulated<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>rice vinegar,<br>sugars, granulated<br>oil, sesame, salad or cooking<br>spices, coriander seed","directions":"Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil.<br>In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.<br>Put pork tenderloin in baking pan and coat with hoisin mixture.<br>Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees.<br>Cool pork completely in baking pan.<br>Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved.<br>Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices.<br>Arrange pork, overlapping slices slightly, over noodles.<br>Spoon garlic sauce over pork and sprinkle pork with coriander.","url":"https://recipe.bluelayer.org/recipe/24332/chinese-barbecued-pork-with-garlic-sauce"},{"id":"24305","title":"Horseradish Applesauce","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>horseradish, prepared","directions":"Blend applesauce and horseradish.<br>Refrigerate until the pork is ready.","url":"https://recipe.bluelayer.org/recipe/24305/horseradish-applesauce"},{"id":"24195","title":"Emeril Lagasse's Orange, Cumin and Cilantro Roasted Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, cumin seed<br>spices, pepper, black<br>orange juice, raw<br>lime juice, raw<br>vinegar, red wine<br>marmalade, orange<br>spices, coriander seed","directions":"Preheat the oven to 400 degrees F.<br>Heat a large skillet over medium high heat.<br>Rub the pork loin well on all sides with the olive oil, and season it with the kosher salt, cumin, and black pepper.<br>Place the pork loin, fat side down, in the skillet and cook, turning occasionally, until well-browned on all sides, 10 to 12 minutes.<br>Remove the pork from the skillet and place it in a small roasting pan or baking dish that holds it snugly.<br>In a medium bowl, combine the orange juice, lime juice, vinegar, and marmalade, and whisk well to combine.<br>Drizzle the citrus mixture over the pork.<br>Place the roasting pan in the oven, and cook until the pork reaches an internal temperature of 140F, basting the pork with the pan juices occasionally.<br>(Take care not to overcook the pork.)<br>Should the pan juices evaporate and begin to scorch before the pork is done, add a bit of water to keep it from burning.<br>Remove the pork from the oven, add the cilantro to the roasting pan, and swirl it in the pan juices.<br>Allow the pork to rest for 7 to 10 minutes before slicing.<br>Serve the pork thinly sliced, drizzled with pan juices.","url":"https://recipe.bluelayer.org/recipe/24195/emeril-lagasses-orange-cumin-and-cilantro-roasted-pork-loin"},{"id":"24149","title":"Beef Or Pork Rub Recipe","ingredients":"spices, garlic powder<br>spices, fennel seed<br>spices, thyme, dried<br>spices, pepper, black<br>spices, paprika<br>spices, oregano, dried<br>spices, pepper, red or cayenne<br>salt, table","directions":"Combine all ingredients.","url":"https://recipe.bluelayer.org/recipe/24149/beef-or-pork-rub-recipe"},{"id":"24104","title":"Mushrooms Stuffed With Sausage","ingredients":"mushrooms, white, raw<br>pork sausage, link/patty, unprepared","directions":"Preheat oven to 375 degrees.<br>Wash mushrooms and remove stems.<br>Chop stems finely and mix with sausage.<br>Fill mushroom caps with sausage mixture and place stuffed side up on a baking sheet covered with non-stick spray.<br>Bake at 375 degrees for 30 minutes.<br>May be prepared ahead of time and refrigerated, but serve as soon as cooked.","url":"https://recipe.bluelayer.org/recipe/24104/mushrooms-stuffed-with-sausage"},{"id":"24061","title":"Simple Pork Rib Dry Rub","ingredients":"spices, pepper, black<br>spices, pepper, red or cayenne<br>sugars, brown<br>salt, table","directions":"In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt.<br>Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.","url":"https://recipe.bluelayer.org/recipe/24061/simple-pork-rib-dry-rub"},{"id":"24046","title":"Pork and Pineapple Kabobs","ingredients":"sauce, barbecue<br>mustard, prepared, yellow<br>spices, rosemary, dried<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>pineapple, raw, all varieties<br>peppers, sweet, green, raw<br>fresh red onions,","directions":"Mix first 3 ingredients in large bowl.<br>Reserve 1/4 cup for later use.<br>Add meat to remaining sauce; toss to coat.<br>Refrigerate 15 min.<br>to marinate.<br>Heat grill to medium-high heat.<br>Remove meat from marinade; discard marinade.<br>Thread meat onto skewers alternately with pineapple, peppers and onions.<br>Grill 12 to 14 min.<br>or until meat is done, turning occasionally and brushing with reserved sauce.","url":"https://recipe.bluelayer.org/recipe/24046/pork-and-pineapple-kabobs"},{"id":"23911","title":"Easy Competition Quality Babyback Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>sauce, barbecue<br>butter, without salt<br>water, bottled, generic","directions":"Remove membrane from ribs.<br>Wipe ribs with papertowels to remove excess moisture (helps butter to stick).<br>rub butter onto both sides of ribs.<br>Rub until butter doesnt slide off easily.<br>Sprinkle (dont rub) the sweet &amp; smoky spice onto both sides of ribs until completely and generously covered.<br>Take 2 pieces of foil approximately 6in longer than the ribs and fold/crease the long edges together.<br>Place the foil in a roasting pan or baking sheet that is large enough for the ribs to lay flat and not be pushed up on the sides.<br>Place ribs meat side up in foil and pull up edges leaving a small opening at the top.<br>Pour water into foil around the ribs but not on the ribs and then seal top of foil so as to leave room between the ribs and the top of the foil.<br>(This will allow the water steam to circulate throughout the ribs making them moist and juicy.<br>).<br>Bake at 300 degrees for 3 hours Open top of foil and brush BBQ sauce onto ribs and cook 20 more minutes with foil open.<br>Remove from oven and top with extra BBQ sauce to taste.","url":"https://recipe.bluelayer.org/recipe/23911/easy-competition-quality-babyback-ribs"},{"id":"23888","title":"Lori's Pork and Strawberry Crisp","ingredients":"oats<br>cereals ready-to-eat, granola, homemade<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>sugars, brown<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>strawberries, raw<br>wheat flour, white, all-purpose, unenriched<br>spices, cinnamon, ground<br>salt, table<br>spices, pepper, black<br>butter, without salt","directions":"Heat oven 375.<br>Combine the oats, granola, flour, butter and brown sugar.<br>Combine the pork, strawberries, flour, cinnamon, salt and pepper.<br>Layer both mixes in a sprayed 9x13, ending with oats.<br>Drizzle with butter.<br>Bake 30 minutes.<br>WOW!","url":"https://recipe.bluelayer.org/recipe/23888/loris-pork-and-strawberry-crisp"},{"id":"23874","title":"Pork Brazilian Style","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>orange juice, raw<br>spices, ginger, ground","directions":"Brush over roast.<br>Cook another hour-loosely covered, basting 2 to 3 times.<br>Serve with black beans and rice and a cucumber and onion salad.","url":"https://recipe.bluelayer.org/recipe/23874/pork-brazilian-style"},{"id":"23785","title":"Tangy Grilled Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>mustard, prepared, yellow<br>spices, chili powder<br>salt, table","directions":"Combine all ingredients in a large zip top bag.<br>Press out excess air, seal, and refrigerate 1 to 24 hours.<br>Set up grill for indirect heat.<br>Discard marinade.<br>Grill pork 15-25 minutes, to desired doneness.","url":"https://recipe.bluelayer.org/recipe/23785/tangy-grilled-pork-tenderloin"},{"id":"23708","title":"Cherry Almond Glazed Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cherries, sweet, raw<br>syrups, corn, light<br>vinegar, red wine<br>salt, table<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>spices, cloves, ground<br>nuts, almonds","directions":"Rub roast with salt and pepper.<br>Place on rack in shallow baking pan.<br>Roast uncovered, in slow 325 degree oven, for about 2 to 2 1/2 hrs.<br>Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.<br>Heat to boiling, stirring frequently.<br>Reduce heat and simmer 2 min.<br>Add in almonds.<br>Keep sauce hot.<br>When meat has roasted 2 to 2 1/2 hrs, spoon sufficient warm cherry sauce over roast to glaze, return to oven for 30 min or possibly till meat thermometer registers 170 degrees.<br>Serve remaining sauce with roast.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/23708/cherry-almond-glazed-pork-recipe"},{"id":"23686","title":"Crock Pot Seed Crusted Orange Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>marmalade, orange<br>seeds, sesame seeds, whole, dried<br>spices, caraway seed<br>spices, poppy seed<br>spices, fennel seed<br>water, bottled, generic","directions":"Coat fat side of pork roast with orange marmalade.<br>Sprinkle sesame, caraway, poppy, and fennel seeds on top.<br>Put water in bottom of crock pot.<br>Put roast in crock pot seed side up.<br>Cook on low all day.","url":"https://recipe.bluelayer.org/recipe/23686/crock-pot-seed-crusted-orange-pork-roast"},{"id":"23667","title":"Texas-Style Ribs","ingredients":"spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>sugars, granulated<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Mix first 4 ingredients; rub onto ribs.<br>Wrap, meaty-sides up, in heavy-duty foil.<br>Refrigerate 1 hour.<br>Heat barbecue to low heat.<br>Grill ribs (in foil), meaty-sides up, 45 min.<br>to 1 hour or until ribs are done.<br>Unwrap ribs; discard foil.<br>Brush ribs with 1/3 of the barbecue sauce.<br>Increase heat to medium.<br>Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/23667/texas-style-ribs"},{"id":"23623","title":"Rendered Lard","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic","directions":"Preheat the oven to 300 degrees F.<br>Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven.<br>Add the water.<br>Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt.<br>Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours.<br>Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/23623/rendered-lard"},{"id":"23567","title":"Orange-Ginger Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, ginger, ground<br>mustard, prepared, yellow<br>marmalade, orange<br>syrups, corn, light<br>lemon juice, raw<br>mustard, prepared, yellow<br>spices, ginger, ground","directions":"Combine dry mustard, salt, white pepper, and ground ginger; mix well and rub into roast.<br>Place roast on rack in a shallow roasting pan.<br>Insert meat thermometer so bulb is in center of thickest part of roast.<br>Cook uncovered in a 325F oven for 2 hours or until meat thermometer registers 170F.<br>Baste with glaze every 10 minutes during the last 30 minutes of cooking time.<br>Let roast stand 10 minutes before carving to allow juices to set.<br>Glaze: In a medium saucepan combine orange marmalade, corn syrup, lemon juice, dry mustard and ground ginger.<br>Cook over medium heat for 5 minutes, stirring frequently.","url":"https://recipe.bluelayer.org/recipe/23567/orange-ginger-pork-roast"},{"id":"23548","title":"Easy Juicy Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>sugars, granulated<br>water, bottled, generic<br>oil, olive, salad or cooking<br>salt, table<br>spices, garlic powder<br>spices, basil, dried<br>spices, rosemary, dried<br>spices, thyme, dried<br>spices, pepper, black","directions":"Dissolve 1/2 cup salt and sugar with water in large bowl.<br>Submerge pork, cover with plastic wrap and refrigerate for 1 hour.<br>Mix remaining ingredients in a teacup and let sit at room temperature.<br>I've substituted Italian seasoning for the herbs and it works very well.<br>Rinse roast under cold water and pat dry with paper towels.<br>Rub herb mixture over entire pork loin.<br>Place in loaf pan and cook at 325F for 90 minutes.<br>Tent pork and let rest for 10 minutes.<br>Slice and serve with stuffing or mashed potatoes and gravy.","url":"https://recipe.bluelayer.org/recipe/23548/easy-juicy-pork-tenderloin"},{"id":"23446","title":"Baby Back Ribs With Cranberry BBQ Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, granulated<br>spices, garlic powder<br>orange juice, raw<br>cranberries, dried, sweetened<br>sauce, barbecue","directions":"Divide ribs into sections.<br>Rub with garlic salt.<br>Bake in 400 oven for 40 or 45 minutes until done.<br>In a 2 quart saucepan, heat berries, sugar and orange juice until sugar is dissolved and berries have popped.<br>Add BBQ sauce.<br>Stir until well blended.<br>Dunk cooked ribs into sauce.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/23446/baby-back-ribs-with-cranberry-bbq-sauce"},{"id":"23378","title":"Tuscan Herb Rub","ingredients":"spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, basil, dried<br>spices, thyme, dried","directions":"Combine all spices and mix well until blended.<br>Store tightly covered until ready to use.<br>Rub on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.","url":"https://recipe.bluelayer.org/recipe/23378/tuscan-herb-rub"},{"id":"23340","title":"Dan's Seasoning Glazed Baby Backs (Pork)","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Make sure grill is cleaned.<br>Preheat grill on medium high.<br>Rinse baby back ribs real good with water.<br>Pat dry with a paper towel.<br>Turn grill down on low.<br>Add the baby back ribs,bone side down.<br>Sprinkle seasoning salt and black pepper(opt) thoroughly on side of ribs.<br>Take a knife and poke tiny holes in between ribs.<br>Grill for 20 minutes on low, Lid down on grill.<br>Flip ribs over and sprinkle thoroughly on meat side up with seasoning salt and black pepper (opt).<br>Grill another 20 minutes on low, lid down on grill.<br>repeat process at least twice.<br>Remove from grill and enjoy!","url":"https://recipe.bluelayer.org/recipe/23340/dans-seasoning-glazed-baby-backs-pork"},{"id":"23300","title":"Barbados Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, cumin seed<br>spices, chili powder<br>spices, coriander seed<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, cinnamon, ground<br>sugars, brown","directions":"Preheat oven to 350 degrees Fahrenheit.<br>Make a spice rub by mixing salt and all the spices.<br>Dry the surface of the pork with paper towels.<br>Rub the spices all over the pork.<br>Place pork in a roasting pan and put in the oven.<br>Cook for about 1 hour or until the pork achieves an internal temperature of 155 degrees Fahrenheit.<br>Remove pork from the oven and let rest for 10 minutes.<br>Slice and serve.","url":"https://recipe.bluelayer.org/recipe/23300/barbados-pork-roast"},{"id":"23288","title":"Dee's Yellow Casserole","ingredients":"denny's, hash browns<br>cheese, cheddar<br>water, bottled, generic<br>onions, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, corn, peanut, and olive","directions":"in casserole layer potatoes.<br>then sprinkle on minced onion then uncooked pork sausage just dot it all over potatoes.<br>then soup then water then onion sprinkles.<br>heat oven to 425 degrees.<br>bake for 45 minutes.<br>then add corn or hard boiled eggs on top cook for 15 minutes more.<br>until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/23288/dees-yellow-casserole"},{"id":"23260","title":"Lightened Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>vinegar, cider<br>vinegar, cider<br>salt, table<br>mustard, prepared, yellow<br>sugars, brown<br>sauce, worcestershire<br>oil, olive, salad or cooking<br>spices, chili powder","directions":"Preheat the oven to 325*F. In a 6-qt ovenproof pot, stand the rib sections upright to form a circle.<br>Add 1/4 cup of vinegar, the salt and 1 quart of water; bring to a boil over high heat.<br>Lower the heat to low, cover and bake until tender, about 1-1/2 hours; transfer the ribs to a plate.<br>Meanwhile, in a small bowl, whisk together the mustard, brown sugar, Worcestershire sauce, olive oil, chili powder and remaining 1 teaspoon of vinegar.<br>Preheat a grill to medium.<br>Brush the meaty side of the ribs with half of the sauce and place the meaty side up on the grill.<br>Cover and cook, turning occasionally, until lighty charred, 10 to 15 minutes.<br>Brush the ribs with the remaining sauce before serving.","url":"https://recipe.bluelayer.org/recipe/23260/lightened-baby-back-ribs"},{"id":"23248","title":"Maple Glazed Pork Tenderloins","ingredients":"spices, thyme, dried<br>spices, marjoram, dried<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>syrup, maple, canadian","directions":"In a plastic, resealable bag combine the first 5 in bag.<br>Seal and shake well.<br>Add pork slices to bag, reseal and shake to coat the pork well.<br>In large nonstick skillet melt margarine or butter over medium-high heat.<br>Add pork mixture to skillet, cook 8-10 minutes or until browned and no longer pink.<br>When browned, add syrup and glaze pork well while stirring.","url":"https://recipe.bluelayer.org/recipe/23248/maple-glazed-pork-tenderloins"},{"id":"23243","title":"Honey Mustard Dipping Sauce","ingredients":"honey<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow","directions":"whisk honey, soy sauce and mustard in a small bowl.<br>Serve the pork with the honey-mustard sauce.","url":"https://recipe.bluelayer.org/recipe/23243/honey-mustard-dipping-sauce"},{"id":"23242","title":"Porketta Roast","ingredients":"dill weed, fresh<br>spices, fennel seed<br>spices, oregano, dried<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 325 degrees F (165 degrees C).<br>In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder.<br>Mix well and apply to the roast.<br>Place roast in a 10x15 inch roasting pan.<br>Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/23242/porketta-roast"},{"id":"23199","title":"Mexican Rub","ingredients":"spices, chili powder<br>salt, table<br>spices, pepper, red or cayenne<br>spices, cumin seed<br>spices, garlic powder<br>spices, coriander seed","directions":"Combine all ingredients in a small bowl.<br>Rub on beef, pork or poultry 1 hour before cooking.","url":"https://recipe.bluelayer.org/recipe/23199/mexican-rub"},{"id":"23108","title":"Lolly's Mandarin Shredded Pork and Sweet Bean Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>cornstarch<br>beans, snap, green, raw<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>onions, spring or scallions (includes tops and bulb), raw<br>oil, olive, salad or cooking","directions":"Slice pork into 3\" x 1/4\" shreds.<br>Combine marinade ingredients in a small bowl.<br>Add pork shreds, mix well.<br>Let stand 30 minutes.<br>Combine ingredients for Sweet Bean Sauce in another bowl; set aside.<br>Arrange green onion shreds in a layer on a platter.<br>Heat oil in a wok over medium heat.<br>Carefully lower pork shreds into hot oil with a slotted metal spoon.<br>Stir-fry for about 2 minutes until pork shreds are no longer pink.<br>Remove pork from oil with slotted spoon, draining well over wok, set aside.<br>Remove oil from wok except 3 tablespoons.<br>Add Sweet Bean Sauce to oil.<br>Stir-fry until sauce thickens slightly.<br>Add cooked pork mixing well.<br>Place pork and Sweet Bean Sauce on top of green onions.<br>Serve immediately.<br>*Shredding: is similar to julienne technique.<br>Cut the food into long strips about 2 inches wide and then chop it into matchsticks.","url":"https://recipe.bluelayer.org/recipe/23108/lollys-mandarin-shredded-pork-and-sweet-bean-sauce"},{"id":"23098","title":"Peppered Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Trim off excess fat and discard.<br>Mix spices together and rub over the tenderloin.<br>Place in a shallow roasting pan.<br>Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.<br>Let roast rest for 5 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/23098/peppered-pork-tenderloin"},{"id":"23093","title":"Sweet Potatoes With Pecans & Sausage","ingredients":"sweet potato, raw, unprepared<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>sugars, brown<br>nuts, pecans<br>spices, cinnamon, ground","directions":"**Preheat oven to 350**.<br>Form sausage into round patties.<br>Cook over medium high heat until brown.<br>Drain and set aside.<br>Wash potaotes, prick with fork &amp; place on baking sheet.<br>Bake for 1hour or until yams atr soft.<br>Set aside to cool.<br>Peel and cut cooled potatoes into 1-2\" cubes and place in 2.5qt casserole dish.<br>Add sausage, butter, brown sugar, pecans &amp; cinnamon.<br>Mix thoroughly, cover and bake for 30-40mins or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/23093/sweet-potatoes-with-pecans-sausage"},{"id":"23047","title":"Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>grapes, red or green (european type, such as thompson seedless), raw<br>vinegar, balsamic","directions":"Preheat oven to 500.<br>Parboil the sausages in water to cover for 8 minutes, to rid them of excess fat.<br>Melt the butter in a large roasting pan; add the grapes; toss to coat.<br>With tongs, transfer the parboiled sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly.<br>Roast in the oven, turning sausages once, until the grapes are soft and the sausages have browned, 20-25 minutes.<br>With a slotted spoon, transfer the sausages and grapes to a heated serving platter.<br>Place the roasting pan on top of the stove over med-high heat and add the balsamic vinegar; scrape up any browned bits on the bottom of the roasting pan, and let the vinegar and juices reduce until they are thick and syrupy.<br>Pour the sauce over the sausages and grapes; serve immediately.","url":"https://recipe.bluelayer.org/recipe/23047/roasted-sausages-and-grapes"},{"id":"23009","title":"Pork Tenderloin With Mustard Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground","directions":"Preheat oven to 350 degrees.<br>Rub pork tenderloin with grnd ginger and place shallow baking pan.<br>Bake 30 to 40 min or possibly till tender.<br>Combine sauce ingredients.<br>During last 10 min of cooking, brush with sauce.<br>When tenderloin is done, remove from oven and brush with sauce again.<br>Cold completely.<br>After meat has been cooled, place meat and sauce in a plastic bag and seal.<br>Chill at least 2 hrs or possibly overnight.<br>Slice paper thin.<br>Serve with crackers or possibly warm French bread and mustard and kiwi fruit and mandarin oranges.","url":"https://recipe.bluelayer.org/recipe/23009/pork-tenderloin-with-mustard-sauce-recipe"},{"id":"22962","title":"Swedish Cured Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>salt, table<br>spices, cumin seed<br>spices, cardamom","directions":"Rinse meat well and pat dry.<br>Place in a glass dish large enough to hold it.<br>In a separate small bowl, combine the sugar, salt, cumin and cardamom.<br>Mix well and rub liberally over the entire roast.<br>Cover and refrigerate for 24 to 36 hours.<br>Preheat an outdoor grill for indirect heat and lightly oil grate.<br>Remove roast from the refrigerator and discard any juices in the dish.<br>Rinse meat well and pat dry.<br>Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/22962/swedish-cured-pork-loin"},{"id":"22942","title":"Barbecue Sauce And Baste Recipe","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>spices, garlic powder<br>catsup<br>water, bottled, generic<br>vinegar, cider<br>sauce, worcestershire<br>molasses<br>sugars, brown<br>mustard, prepared, yellow","directions":"Put oil in a saucepan with onion flakes and garlic granules and cook gently for 2-3 min to brown lightly - don't allow to burn.<br>Add in remaining ingredients, mixing the brown sugar with the mustard to break up lumps before adding to the pan.<br>Bring to a simmer and simmer gently, uncovered, for 10 min, stirring occasionally.<br>Cold and store in a sealed jar in refrigerator for up to 1 month.<br>Use as a sauce or possibly baste for beef, burgers, sausages and meat loaf, or possibly as directed in recipes.<br>It is excellent for beef or possibly pork ribs.<br>Yield: 2 c.","url":"https://recipe.bluelayer.org/recipe/22942/barbecue-sauce-and-baste-recipe"},{"id":"22939","title":"Pepperoni Loaf","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>leavening agents, yeast, baker's, active dry<br>honey<br>oil, olive, salad or cooking<br>salt, table<br>pepperoni, beef and pork, sliced<br>cheese, mozzarella, low sodium<br>spices, oregano, dried","directions":"This is called Pepperoni Loaf because when you roll the dough, you roll it as one whole piece instead of several little pieces.<br>Pour warm water into a bowl.<br>The water should be about 85 to 115F Test it with your hand.<br>It should feel very warm, but comfortable.<br>Add the honey and salt.<br>Mix on low until well blended.<br>Add the yeast and mix.<br>Let this mixture sit for about 5 minutes.<br>Add 1 cup of flour and the olive oil and mix until well blended.<br>Add the rest of the flour (and any other additions) and mix well.<br>The dough should turn into a ball.<br>If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.<br>If your mixture is more like a batter, add flour one tablespoon at a time.<br>Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.<br>Just remember to do it in small amounts.<br>Once the dough is balled up, place the ball on a floured board and knead for about a minute.<br>This builds the gluten which helps the dough to rise and become fluffy when cooked.<br>Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.<br>After about 45 minutes the dough should have about doubled in size.<br>Punch down the dough so it deflates.<br>Let it rise for another hour to an hour and a half.<br>The dough is now ready to be rolled out.<br>Roll the dough with mozzarella cheese and pepperoni slices inside of it.<br>Sprinkle oregano on tope of the loaf, or inside if you wish.<br>Bake in the oven at 300 for 45 minutes or until done in the middle.","url":"https://recipe.bluelayer.org/recipe/22939/pepperoni-loaf"},{"id":"22929","title":"Mapo Tofu With Shrimp Japanese-Sichuan Style","ingredients":"beans, snap, green, raw<br>cream, whipped, cream topping, pressurized<br>spices, ginger, ground<br>spices, garlic powder<br>beef, grass-fed, ground, raw<br>soy sauce made from soy (tamari)<br>soup, chicken broth or bouillon, dry<br>beans, snap, green, raw<br>spices, garlic powder<br>amazonas rainforest product, tapioca starch,<br>tofu, raw, regular, prepared with calcium sulfate<br>salt, table<br>spices, garlic powder<br>crustaceans, shrimp, raw (not previously frozen)<br>vinegar, distilled<br>oil, corn, peanut, and olive<br>oil, sesame, salad or cooking","directions":"PREPARATION.<br>In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes.<br>Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.<br>In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.<br>In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.<br>In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.<br>Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.<br>For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).<br>Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.<br>COOKING DIRECTIONS.<br>In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.<br>Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.<br>Next add the stock mixture, stir and bring to a boil.<br>Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.<br>(Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).<br>Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).<br>Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).<br>Add sesame oil, briefly toss gently... now you are almost finished.<br>In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.<br>Enjoy.<br>NOTES:.<br>This recipe is fairly mild in taste.<br>However, you can add chili oil, chili peppers or other hot spices to taste.<br>The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.<br>Serve with white or other rice of your choice.","url":"https://recipe.bluelayer.org/recipe/22929/mapo-tofu-with-shrimp-japanese-sichuan-style"},{"id":"22923","title":"Tasso","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, garlic powder<br>onions, raw<br>spices, onion powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.<br>Dredge each piece of pork in the spice mix.<br>Press the spice mix well into each piece.<br>Pack the tasso in the plastic wrap, about four to a pack.<br>Refrigerate for a minimum of 3 days or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/22923/tasso"},{"id":"22819","title":"Pork Roast With Orange Marmalade Glaze","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>marmalade, orange<br>mustard, prepared, yellow<br>peanut butter, smooth style, without salt<br>lemon juice, raw<br>oil, olive, salad or cooking<br>horseradish, prepared<br>salt, table<br>spices, pepper, black","directions":"Marinade: Comine orange marmalade, Dijon mustard, peanut butter, lemon juice olive oil, horseradish, salt and pepper in a zip lock bag.<br>Add pork roast and turn to coat both sides.<br>Cover and chill for several hours or overnight, turning pork at least once.<br>Preheat grill.<br>Remove pork from zip lock bag.<br>Sear the pork roast for 1 minute on each side.<br>Cover grill and cook 18 to 22 minutes or until a meat thermometer registers 150 to 155, turning pork every 5 minutes and brushing with reserved marinade after pork has cooked for 12 minutes.<br>Allow pork roast to sit for 5 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/22819/pork-roast-with-orange-marmalade-glaze"},{"id":"22754","title":"Grilled-Pork Skewers","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d<br>oil, corn, peanut, and olive<br>onions, spring or scallions (includes tops and bulb), raw<br>sauce, fish, ready-to-serve<br>spices, garlic powder<br>sauce, peppers, hot, chili, mature red, canned<br>sugars, granulated<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Prepare a charcoal grill or preheat the broiler.<br>Soak 20 bamboo skewers in cold water to cover for 20 minutes.<br>In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste.<br>Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper.<br>Add the pork cubes and toss to coat.<br>Set aside to marinate for 20 minutes.<br>Drain and pat the bamboo skewers dry.<br>Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22754/grilled-pork-skewers"},{"id":"22733","title":"Feves au lard au sirop d'erable Recipe bigfellow","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>salt, table<br>spices, pepper, black<br>syrup, maple, canadian<br>mustard, prepared, yellow","directions":"Soak the beans in cold water over night.<br>Next, clean and rinse the beans<br>Put all ingrediants in a casserole and cover with water.<br>Bring to a boil on the stove top and place in an oven that is pre heated to 300 degrees F (150 c).<br>Place the lid on and bake for bake for 4 hour.<br>Then a further 1 hour uncovered.<br>Eat and enjoy!<br>!","url":"https://recipe.bluelayer.org/recipe/22733/feves-au-lard-au-sirop-derable-recipe-bigfellow"},{"id":"22710","title":"Nairobi Meat Rub","ingredients":"salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sugars, granulated<br>spices, ginger, ground<br>spices, garlic powder<br>spices, onion powder","directions":"Combine salt, black pepper, red pepper, sugar, and ginger, garlic powder, and onion powder.<br>Put into a storage container for barbecues.<br>Rub this mixture into the fatty parts of the ribs, pork, or skins of chickens with the fingers.<br>Cook meat over grill until done.<br>Meats should never be basted with sauces, or oil.<br>If your meat appears to be dry, keep a light salad oil ready to brush on during cooking.","url":"https://recipe.bluelayer.org/recipe/22710/nairobi-meat-rub"},{"id":"22676","title":"Pressure Cooker Saucy Baby Back Ribs - Fast & Easy","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>spices, paprika<br>oil, olive, salad or cooking<br>alcoholic beverage, beer, regular, all<br>sauce, barbecue","directions":"Cut ribs into serving pieces.<br>Mix spices together to create a dry rub.<br>Apply the dry rub to the ribs.<br>Heat oil in pressure cooker and brown the ribs on all sides.<br>Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.<br>Place over high heat until control jiggles.<br>Reduce heat and cook 35 minutes.<br>Let cooker depressurize naturally.<br>Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering.<br>Simmer for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/22676/pressure-cooker-saucy-baby-back-ribs-fast-easy"},{"id":"22652","title":"BBQ Caesar Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>marketside, balsamic vinaigrette dressing,<br>lemon juice, raw<br>sauce, barbecue","directions":"Cut rib rack crosswise in half, place both halves in a large reseable plastic bag.<br>Add dressing and lemon juice.<br>Seal bag.<br>Shake bag several times to evenly coat ribs with dressing mixture.<br>Refrigerate overnight to marinate.<br>Grill ribs 30 min or until cooked through, turning and brushing occasionally with the bbq sauce.","url":"https://recipe.bluelayer.org/recipe/22652/bbq-caesar-pork-ribs"},{"id":"22640","title":"Gg's Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>sauce, worcestershire<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Brown sausage and onion.<br>Pour off excess grease.<br>Make white sauce with remaining ingredients.<br>Cook until desired thickness and add sausage.<br>Heat until warm.<br>Serve over hot biscuits.","url":"https://recipe.bluelayer.org/recipe/22640/ggs-sausage-gravy"},{"id":"22609","title":"Sauerkraut Dinner Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>barley, hulled<br>sauerkraut, canned, solids and liquids<br>water, bottled, generic","directions":"Cut pork in 2 inch chunks.<br>Brown slowly to render out excess fat.<br>Put in crockpot, add in one half of kraut, don't rinse, add in the barley, the rest of the kraut, then the water.<br>Cook on high for one hour, on low for six to eight hrs.<br>Serve with French bread, and applesauce.<br>This is very mild.<br>People who never liked sauerkraut, like this.","url":"https://recipe.bluelayer.org/recipe/22609/sauerkraut-dinner-recipe"},{"id":"22608","title":"Southern Short Ribs","ingredients":"salt, table<br>spices, pepper, black<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomato sauce, canned, no salt added<br>molasses<br>vinegar, cider<br>sauce, worcestershire<br>onions, raw","directions":"Sprinkle salt and pepper on all sides of short ribs and place in a 3-quart dish.<br>Heat oven to 275F.<br>In a small pan combine tomato sauce with molasses, vinegar, Worcestershire and onion, bring to a boil and simmer 5 minutes.<br>Pour over short ribs, cover and bake 3 to 4 hours or until very tender.<br>Spoon off excess fat before serving.","url":"https://recipe.bluelayer.org/recipe/22608/southern-short-ribs"},{"id":"22530","title":"Country Spare Ribs With Depression Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>salt, table<br>catsup<br>horseradish, prepared<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Mix all ingredients except pork.<br>Par boil ribs for 20 minutes in large pot.<br>Drain and place in hotel pan or baking dish.<br>cover ribs with sauce, bake covered for 30 min Uncover and bake for 30 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/22530/country-spare-ribs-with-depression-sauce"},{"id":"22509","title":"Jenni's Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crumble and cook sausage in large skillet over medium heat until browned.<br>Stir in flour until dissolved.<br>Gradually stir in milk.<br>Cook gravy until thick and bubbly.<br>Season with salt and pepper.<br>Serve hot over biscuits.<br>(I use Mary B's Buttermilk Biscuits from the freezer section.<br>).","url":"https://recipe.bluelayer.org/recipe/22509/jennis-sausage-gravy"},{"id":"22508","title":"Basic British Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, thyme, dried","directions":"Mince the lean pork and pork fat finely.<br>Season generously with salt, pepper, and at least a healthy pinch each of nutmeg, cloves, mace and thyme.<br>Add in the breadcrumbs and egg yolks and mix well.<br>Chill the mix to make it easier to handle, then stuff into the skins and twist to secure the ends.<br>If sausage skins are not available, coat with egg and dry breadcrumbs.<br>Serve grilled or possibly fried.","url":"https://recipe.bluelayer.org/recipe/22508/basic-british-sausage-recipe"},{"id":"22486","title":"Orange BBQ Pork Ribs","ingredients":"sauce, barbecue<br>orange juice, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat grill to medium-low heat.<br>Mix barbecue sauce and drink mix until well blended.<br>Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil.<br>Spoon sauce mixture over ribs.<br>Bring up foil sides.<br>Double fold top and ends to seal packet, leaving room for heat circulation inside.<br>Place packets on grate of grill; cover with lid.<br>Grill 1 hour and 30 min.<br>or until ribs are very tender.<br>Remove from foil.<br>Skim fat from sauce and serve with ribs.","url":"https://recipe.bluelayer.org/recipe/22486/orange-bbq-pork-ribs"},{"id":"22477","title":"Maple Fennel Country Sausage Patties","ingredients":"salt, table<br>spices, pepper, black<br>spices, fennel seed<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>oil, olive, salad or cooking","directions":"Combine salt and pepper, fennel in the bottom of a bowl.<br>Add pork and mix to combine spices.<br>Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup.<br>Form meat into patties, 2 to 3 inches round.<br>Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side.<br>Drain sausage patties on towel lined plate, then serve.","url":"https://recipe.bluelayer.org/recipe/22477/maple-fennel-country-sausage-patties"},{"id":"22470","title":"Beer Sausages in Beer Sauce","ingredients":"pork sausage, link/patty, unprepared<br>alcoholic beverage, beer, regular, all<br>cornstarch<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow<br>horseradish, prepared","directions":"Cut cooked sausages into 1/2 inch slices.<br>In skillet combine sausage and beer.<br>Cover and simmer for 10 minutes.<br>Combine brown sugar and cornstarch.<br>Stir in vinegar, horseradish and mustard.<br>Add to sausages.<br>Cook and stir until bubbly.<br>Keep warm and serve warm using toothpicks.","url":"https://recipe.bluelayer.org/recipe/22470/beer-sausages-in-beer-sauce"},{"id":"22458","title":"Pork Pot","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>carrots, raw<br>potatoes, raw, skin<br>onions, raw<br>cream, sour, cultured<br>water, bottled, generic<br>beef, grass-fed, ground, raw","directions":"Spray skilet with no-stick cooking spray.<br>Add pork and saute until browned.<br>Turn into a 2 quart casserole.<br>Add carrots, potatoes and onion.<br>Stir sour cream, water and bouillon powder together.<br>Put in skillet and loosen any brown bits.<br>Pour into casserole and stir slightly.<br>Cover and bake 350 for 1 1/2 hours until meat is tender.","url":"https://recipe.bluelayer.org/recipe/22458/pork-pot"},{"id":"22382","title":"Tangy Grilled Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>mustard, prepared, yellow<br>spices, chili powder<br>salt, table","directions":"Place meat in a large resealable plastic bag.<br>In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt.<br>Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.<br>Prepare the grill for indirect heat.<br>Lightly oil grill grate.<br>Remove meat from marinade, and discard liquid.<br>Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).","url":"https://recipe.bluelayer.org/recipe/22382/tangy-grilled-pork-tenderloin"},{"id":"22361","title":"Pork Tenderloin Diane","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>butter, without salt<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>parsley, fresh","directions":"Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper.<br>Melt butter in large heavy skillet over medium heat.<br>Add medallions; cook 3 to 4 minutes on each side.<br>Remove pork to serving platter; keep warm.<br>Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet.<br>Cook, stirring, until heated through.<br>Pour sauce over medallions; sprinkle with chopped chives.<br>Garnish with whole chives or a bit of parsley.<br>Serve with vegetables.","url":"https://recipe.bluelayer.org/recipe/22361/pork-tenderloin-diane"},{"id":"22329","title":"Lo Mein Recipe","ingredients":"noodles, egg, dry, unenriched<br>butter, without salt","directions":"Brown noodles in butter.<br>Add in: 1 can chicken broth 1 can mushrooms (use juice from canned mushrooms and add in water to equal 1 c.) 1/2 c. Minute Rice, add in to above<br>Mix together and let simmer till all liquid is absorbed.<br>Chunks of chicken, pork, etc.<br>may be added.","url":"https://recipe.bluelayer.org/recipe/22329/lo-mein-recipe"},{"id":"22292","title":"White BBQ Sauce","ingredients":"salad dressing, mayonnaise, regular<br>vinegar, distilled<br>lemon juice, raw<br>spices, pepper, black<br>salt, table","directions":"Mix well and refrigerate 18-24 hours.<br>Do not taste after mixing--it is awful -- just wait.<br>Serve as a dip with pulled pork or grilled chicken.<br>Excellent as a dip for fresh vegetables or on a baked potato.<br>Mix 1-2 tablespoons into eggs when beating them for an omelet.<br>Can also be used as a marinade for chicken or fish.<br>May be the best dip ever for any blackened fish.","url":"https://recipe.bluelayer.org/recipe/22292/white-bbq-sauce"},{"id":"22258","title":"Blackened Cajun Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, oregano, dried","directions":"Cut ribs into 8 oz (224 grm).<br>portions.<br>Place ribs in boiling water.<br>Simmer covered 45 minutes.<br>Drain.<br>Combine seasonings.<br>Sprinkle on both sides of warm ribs.<br>Rub in slightly.<br>Bake ribs in single layer.<br>Conventional oven at 350 degrees (175 C.) for 45 minutes.<br>Convection oven at 300 degrees (150 C.) for 30 minutes.<br>Till ribs are tender and nicely browned.","url":"https://recipe.bluelayer.org/recipe/22258/blackened-cajun-ribs"},{"id":"22141","title":"Pork Loin with Mustard Glaze","ingredients":"syrups, corn, light<br>sugars, brown<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a small bowl combine Karo syrup, brown sugar and mustard.<br>Cook pork loin according to package directions.<br>Brush glaze on meat during the last 20 minutes of cooking.","url":"https://recipe.bluelayer.org/recipe/22141/pork-loin-with-mustard-glaze"},{"id":"22134","title":"Slow Cooker Kansas City Pulled Pork BBQ","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>water, bottled, generic<br>mustard, prepared, yellow<br>vinegar, distilled<br>sugars, brown<br>spices, garlic powder<br>onions, raw<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, pepper, black","directions":"Place the pork loin in the slow cooker, fat side up.<br>In a large bowl, combine the remaining ingredients.<br>Pour the sauce over the loin, making sure to completely coat the meat.<br>Place the lid on the slow cooker.<br>Cook on high for 4 1/2 hours or on low for 7 hours.<br>After the meat has cooked, use a fork and pull the pork into long threads.<br>Completely coat in the sauce and allow to sit for an additional 20 minutes, allowing the sauce to soak into the pork.<br>Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/22134/slow-cooker-kansas-city-pulled-pork-bbq"},{"id":"22122","title":"California Dry Rub For Meat Recipe","ingredients":"spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, paprika<br>sugars, granulated<br>spices, garlic powder<br>spices, ginger, ground<br>spices, ginger, ground<br>spices, coriander seed<br>salt, table<br>onions, raw<br>spices, thyme, dried","directions":"Measure the seasonings into a jar and shake.<br>Generously rub on meat.<br>Allow to stand in refrigerator for 2 to 4 hrs.<br>Let meat come to almost room temperature before smoking or possibly grilling.<br>TIPS - Since this mix uses the same sized unit for everything, it is easy to scale.<br>For example, use a 1/2-tsp measuring spoon and end up with 3 Tbsp.<br>: sufficient to rub about 9-pounds of meat or possibly poultry.<br>Yield: \"18 Tbsp.\"<br>NOTES : This rub is a variation of one which's in circulation on the web.<br>I downplayed sugar, salt and onion, omitted white pepper and added coriander and thyme.<br>Imagine it a good seasoning for soups, stews, hash browns, rice, etc.<br>TESTED: the dry rub was super on 1/2-inch thick boneless pork top loin chop grilled over medium-high (about 365F) (Gas, covered) about 5 mins per side.","url":"https://recipe.bluelayer.org/recipe/22122/california-dry-rub-for-meat-recipe"},{"id":"22112","title":"Southern Style Dry Rub for Pork or Chicken","ingredients":"sugars, brown<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, red or cayenne","directions":"Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl.<br>Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22112/southern-style-dry-rub-for-pork-or-chicken"},{"id":"22102","title":"Cranberry-Mango Chutney","ingredients":"oil, olive, salad or cooking<br>onions, raw<br>peppers, sweet, green, raw<br>spices, curry powder<br>mango nectar, canned<br>cranberries, dried, sweetened<br>orange juice, raw<br>raisins, seeded<br>vinegar, distilled<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, coriander seed<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Heat oil in a large saucepan over medium-high heat.<br>Add onion, bell pepper, and curry powder; saute 3 minutes.<br>Add chopped mango, cranberries, juice, raisins, and vinegar; bring to a boil.<br>Reduce heat, and simmer, uncovered, 10 minutes.<br>Remove from heat; stir in green onions and remaining ingredients.<br>Serve with pork, poultry, or game.","url":"https://recipe.bluelayer.org/recipe/22102/cranberry-mango-chutney"},{"id":"22059","title":"Barbecue Spare Rib Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>honey","directions":"Brown 1 clove garlic with 2 tbsp.<br>oil (medium).<br>Put in the following: Combine all of these in one bowl: 2 tbsp.<br>grnd bean sauce 2 tbsp.<br>oyster sauce 2 tbsp.<br>hoisin sauce 8 tbsp.<br>sugar 1 teaspoon cooking wine 1/2 teaspoon sesame oil<br>After marinade is cooked, spread on two sides of spare ribs.<br>Let stand in room temperature for at least 2 hrs.<br>Preheat oven to 350 degrees.<br>Put spareribs on a rack in a broiler pan.<br>Brown one side for 20 min.<br>Turn to another side.<br>Roast for 15 more min.<br>Remove spare ribs from oven.<br>Brush on some honey water.<br>Put it back to oven for a few more min.<br>Cut up spare ribs and serve.","url":"https://recipe.bluelayer.org/recipe/22059/barbecue-spare-rib-recipe"},{"id":"22055","title":"Sausage and mashed potatoes","ingredients":"potatoes, raw, skin<br>pork sausage, link/patty, unprepared","directions":"Chop your sausage into medallions.<br>Heat a pan add to pan<br>When the sausages are cooked add potatoes.<br>Fry in sausage juices.<br>Get color on them heat through<br>Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/22055/sausage-and-mashed-potatoes"},{"id":"22053","title":"Pepperoni Cheese Balls","ingredients":"pepperoni, beef and pork, sliced<br>cheese, parmesan, hard<br>sauce, worcestershire<br>butter, without salt<br>cream, sour, cultured","directions":"Place pepperoni slices in a food processor or blender, and pulse until finely chopped.<br>Set aside.<br>In a bowl, stir together cream cheese, Worcestershire sauce, butter, and sour cream.<br>Mix well with a mixer.<br>Add chopped pepperoni, and mix well.<br>Form into small balls, place on a serving platter, and refrigerate.","url":"https://recipe.bluelayer.org/recipe/22053/pepperoni-cheese-balls"},{"id":"22042","title":"Polvorones A Traditional Spanish Christmas Cookie","ingredients":"wheat flour, white, all-purpose, unenriched<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, powdered<br>nuts, almonds<br>spices, cinnamon, ground<br>salt, table","directions":"Heat oven to 300 F. Put unbleached white flour in a bowl or pizza stone and toast it in the oven for 15 minutes.<br>Do not let it brown.<br>Toast the almonds in the oven for 15 minutes and grind to a powder in a food processor or blender.<br>In a large bowl, add the flour.<br>Make a hole and add the lard, powdered sugar, ground almonds, cinnamon and salt.<br>Incorporate with your hands until it forms a smooth dough that can be rolled.<br>If the dough is too sticky, add some additional flour.<br>Turn the dough onto a floured surface.<br>Roll out to a 1 thickness.<br>You can either cut the dough into sliced squares or use a cookie cutter to cut out your cookies.<br>Place onto a pizza stone or baking pan.<br>Bake for 25 to 30 minutes.<br>Once they are done baking, let them cool completely before moving them, as they will crumble especially when hot.<br>Finish by sprinkling powdered sugar on each cookie and wrapping individually in waxed paper.<br>Feliz Navidad!","url":"https://recipe.bluelayer.org/recipe/22042/polvorones-a-traditional-spanish-christmas-cookie"},{"id":"22038","title":"Beer Braised BBQ Pork for Sandwiches","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Pour the can of beer into slow cooker, and add boneless pork ribs.<br>You can also use a Boston butt or other pork shoulder cut.<br>Cook on High setting of your slow cooker for about 4 hours, or until meat shreds easily.<br>Remove meat and shred with two forks.<br>Preheat oven to 350F (180C).<br>Transfer the shredded pork to a suitable roasting pan and stir in barbeque sauce.<br>Bake in the preheated oven for 30 minutes, or until heated through.<br>Serve on crusty Italian rolls.<br>This recipe is easily modified, try using a can of coca cola or beef stock or even Dr. Pepper!","url":"https://recipe.bluelayer.org/recipe/22038/beer-braised-bbq-pork-for-sandwiches"},{"id":"22036","title":"Praline Pork Tenders","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>syrup, maple, canadian<br>sugars, brown<br>alcoholic beverage, distilled, rum, 80 proof<br>nuts, pecans","directions":"Melt 2 tablespoons butter in large heavy skillet.<br>Brown tenderloins on all sides.<br>Remove to shallow baking pan.<br>Melt remaining butter in small saucepan.<br>Add remaining ingredients and blend well.<br>Pour sauce over tenderloins.<br>Roast at 350 degrees F for 30 minutes, basting often, until internal temperature reaches 160 degrees F.<br>Slice into 1-inch slices and drizzle with remaining glaze to serve.","url":"https://recipe.bluelayer.org/recipe/22036/praline-pork-tenders"},{"id":"22024","title":"Spicy Sausage Dip","ingredients":"pork sausage, link/patty, unprepared<br>tomatoes, red, ripe, raw, year round average<br>cheese, parmesan, hard","directions":"Brown Sausage in a skillet.<br>Drain of Fat and pat dry with paper towel.<br>Soften Cream Cheese in Microwave.<br>Add all ingredients to a small dip sized crock-pot.<br>Mix till combined.<br>keep heated.","url":"https://recipe.bluelayer.org/recipe/22024/spicy-sausage-dip"},{"id":"21965","title":"Sausage and Mushroom Dip","ingredients":"pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>mushrooms, white, raw<br>onions, raw<br>spices, pepper, red or cayenne<br>cheese, parmesan, hard<br>sauce, worcestershire","directions":"brown sausage &amp; drain well.<br>cook next 3 ingredient in oil until tender.<br>stir in the cream cheese &amp; Worcestershire sauce.<br>if dip is needed instead of spread add sour cream to desired consistency.<br>sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.","url":"https://recipe.bluelayer.org/recipe/21965/sausage-and-mushroom-dip"},{"id":"21936","title":"Sausage Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Brown sausage.<br>Remove sausage from skillet.<br>Add in 4 Tbsp.<br>flour to the grease.<br>Stir till smooth, add in butter if not smooth.<br>Brown flour mix then add in 2 c. lowfat milk.<br>Add in salt and pepper to taste and sausage to gravy.<br>4 servings.","url":"https://recipe.bluelayer.org/recipe/21936/sausage-gravy-recipe"},{"id":"21892","title":"Asian Beef Short Rib Barbecue Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>oil, sesame, salad or cooking<br>sugars, brown<br>seeds, sesame seeds, whole, dried<br>spices, garlic powder<br>ginger root, raw<br>spices, pepper, red or cayenne<br>peppers, sweet, green, raw","directions":"Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or possibly utility dish, turning to coat.Close bag securely or possibly cover dish;marinate in refrigerator 4 to 6 hrs,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals.<br>Broil 5 to 6 min.Turn ribs over;brush or possibly spoon on marinade 1 time.Cover;continue cooking 5 to 6 min or possibly till desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/21892/asian-beef-short-rib-barbecue-recipe"},{"id":"21851","title":"Miso Braised Pork","ingredients":"oil, canola<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, ginger, ground<br>water, bottled, generic<br>soy sauce made from soy (tamari)<br>sugars, brown<br>miso","directions":"Heat canola oil in a large Dutch oven over medium-high heat until hot.<br>Sear pork slices until well browned on both sides, then remove.<br>Stir in the garlic and ginger, cook until fragrant, about 30 seconds.<br>Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.<br>Place pork into pot, add additional water if needed to cover pork with the sauce.<br>Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.","url":"https://recipe.bluelayer.org/recipe/21851/miso-braised-pork"},{"id":"21796","title":"Easy Crock Pot Country Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>sauce, barbecue","directions":"Heat oven to 450 degrees.<br>Spray a baking pan with cooking spray.<br>Add ribs.<br>Bake to brown apx.<br>25 30 minute.<br>Add water to crock pot.<br>Place ribs in pot.<br>Cover with 1 to 1 1/2 cups BBQ sauce.<br>Cook on High apx 3 hours (Add more BBQ sauce after 2 hours if necessary.<br>).","url":"https://recipe.bluelayer.org/recipe/21796/easy-crock-pot-country-ribs"},{"id":"21778","title":"Orange Country Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>orange juice, raw<br>vinegar, red wine<br>mustard, prepared, yellow<br>sauce, worcestershire<br>spices, pepper, black","directions":"Cut ribs into 1 rib portions.<br>For sauce, combine remaining ingredients; mix well.<br>Place ribs on grill, about about 6 inches above slow coals.<br>Close hood of grill and cook about 20 min.<br>turn ribs and cook, covered, 20 min.<br>more.<br>Brush ribs with sauce and cook covered, 25 to 35 min.<br>more or until done, turning and basting frequently with sauce.<br>Watch carefully so ribs don't burn.","url":"https://recipe.bluelayer.org/recipe/21778/orange-country-style-ribs"},{"id":"21769","title":"Boneless Honey Mustard Grilled Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>mustard, prepared, yellow<br>orange juice, raw<br>a cajun life, all purpose cajun seasoning,<br>spices, pepper, black<br>spices, pepper, black","directions":"Wash the pork loin under cold water and pat dry with a paper towel.<br>Take a fork and poke holes all over the loin, even the ends.<br>Mixing all the wet ingredients in a small bowl, set aside.<br>In another bowl, mix all the dry ingredients making sure the loin is dry, shake the dry ingredients all over the loin the front,back and the ends.<br>Rub the dry seasoning on the loin making sure it is well covered and worked all in the loin.<br>With a brush spread the wet ingredients all over the loin.<br>Put the loin in a plastic bag,casserole dish or baking roaster and put back into frig for a minium of 12 hours, 24 is even better.<br>Grill on low to medium heat until the thick part of the loin reaches 170.<br>In a oven bake at 350 until the thickest part of the loin is 170. enjoy.","url":"https://recipe.bluelayer.org/recipe/21769/boneless-honey-mustard-grilled-pork-loin"},{"id":"21734","title":"Soy and Sesame Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>catsup<br>spices, garlic powder<br>seeds, sesame seeds, whole, dried","directions":"Trim fat from pork.<br>Place pork in a self-sealing plastic bag set in a shallow dish.<br>For marinade, in a small bowl combine soy sauce, catsup, and garlic powder.<br>Pour over pork; seal bag.<br>Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.<br>Drain pork, discarding marinade.<br>Place pork on a rack in a shallow roasting pan.<br>Roast in a 425 degree F oven for 20 to 30 minutes or until done (160 degree F).<br>Sprinkle sesame seeds on a piece of foil; carefully roll pork in sesame seeds.<br>Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/21734/soy-and-sesame-pork"},{"id":"21712","title":"Black Pepper BBQ Baked Ribs","ingredients":"sugars, brown<br>spices, pepper, black<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Heat oven to 350 degrees F.<br>Combine sugar and seasonings; rub onto both sides of ribs.<br>Place ribs on 2 foil-lined rimmed baking sheets sprayed with cooking spray.<br>Cover with foil.<br>Bake 1 hour; uncover.<br>Bake 1 hour or until done, brushing with barbecue sauce every 15 min.","url":"https://recipe.bluelayer.org/recipe/21712/black-pepper-bbq-baked-ribs"},{"id":"21700","title":"Pineapple Mango Chutney","ingredients":"pineapple, raw, all varieties<br>mango nectar, canned<br>sweetener, herbal extract powder from stevia leaf<br>lime juice, raw","directions":"In a skillet add all of your ingredients and cook over medium heat stirring occasionally.<br>Smash down the fruit while stirring.<br>Cook until thicken and fruit has softened.<br>Let the fruit cool a bit, then put in a blender and pulse it a couple of times.<br>(If you want it smooth, puree it longer.)<br>Store in an airtight container in the refrigerator for up to 2 weeks.<br>Use on toast, pork, chicken or shrimp.","url":"https://recipe.bluelayer.org/recipe/21700/pineapple-mango-chutney"},{"id":"21689","title":"Seasoned Beef Short Ribs","ingredients":"tomatoes, red, ripe, raw, year round average<br>syrup, maple, canadian<br>onions, raw<br>vinegar, cider<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, cinnamon, ground<br>spices, cloves, ground<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>cornstarch<br>water, bottled, generic","directions":"In a small bowl, combine the first nine ingredients; set aside.<br>Cut ribs into serving-size pieces; place on a broiler pan.<br>Sprinkle with pepper.<br>Broil 4-6 inches from the heat for 3-5 minutes on each side or until browned; drain on paper towels.<br>Place ribs in a 5-qt.<br>slow cooker; top with tomato juice mixture.<br>Cover and cook on low for 6-7 hours or until meat is tender.<br>In a small bowl, combine cornstarch and cold water until smooth.<br>Pour 1 cup cooking liquid into a small saucepan; skim off fat.<br>Bring to a boil; stir in cornstarch mixture.<br>Return to a boil; cook and stir for 2 minutes or until thickened.<br>Serve over ribs.","url":"https://recipe.bluelayer.org/recipe/21689/seasoned-beef-short-ribs"},{"id":"21677","title":"Chinese Barbecued Ribs","ingredients":"sauce, oyster, ready-to-serve<br>sauce, hoisin, ready-to-serve<br>honey<br>soy sauce made from soy (tamari)<br>spices, chili powder<br>onions, spring or scallions (includes tops and bulb), raw<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Grill directions:.<br>Heat grill.<br>In small bowl, combine all ingredients except spareribs; mix well.<br>Set aside.<br>When ready to grill, place spareribs 6 to 8 inches from medium coals.<br>Brush with sauce.<br>Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.<br>To serve, cut ribs apart carefully with knife and arrange on platter.<br>Heat any remaining sauce to a boil; serve with ribs.<br>Oven directions:.<br>Heat oven to 350 degrees F.<br>Prepare sauce as directed above.<br>Line 15x10x1-inch baking pan with foil; place wire rack in pan.<br>Place ribs on wire rack, meaty side up; brush with sauce.<br>Bake at 350 degrees F for 1 to 1 1/2 hours or until meat is tender, brushing frequently with additional sauce.<br>Continue as directed above.","url":"https://recipe.bluelayer.org/recipe/21677/chinese-barbecued-ribs"},{"id":"21604","title":"Honey Mustard Spare Ribs","ingredients":"mustard, prepared, yellow<br>honey<br>vinegar, red wine<br>sugars, brown<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Heat oven to 400F.<br>Combine all ingredients except ribs in small saucepan.<br>Bring to boil on medium heat, stirring occasionally.<br>Simmer on low heat 3 min.<br>Arrange ribs on rack in roasting pan.<br>Bake 40 min., turning after 20 min.<br>Brush with mustard mixture; bake 20 min., turning and brushing with glaze every 10 min.","url":"https://recipe.bluelayer.org/recipe/21604/honey-mustard-spare-ribs"},{"id":"21530","title":"Special Smoked Ribs for Smoker","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>tomato sauce, canned, no salt added<br>vinegar, distilled<br>sugars, brown<br>sauce, worcestershire<br>spices, chili powder<br>spices, paprika<br>salt, table<br>celery, raw","directions":"Cut ribs in 5 to 6 rib sections and set aside.<br>Combine remaining ingredients in a saucepan and heat until sugar melts and mixture is well-blended.<br>Pour mixture over ribs and marinate 5 to 7 hours.<br>Remove ribs from mixture and place on smoker grid or in a rib rack on the grid.<br>Brush with mixture once again before smoking.<br>If you are using a double grid smoker, the ribs on the top grid will cook faster.<br>Smoke 2 1/2 to 2 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/21530/special-smoked-ribs-for-smoker"},{"id":"21420","title":"Simple Skillet Pork with Green Beans","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, pepper, black<br>oil, olive, salad or cooking<br>beans, snap, green, raw<br>mushrooms, white, raw<br>water, bottled, generic<br>honey<br>cheese, neufchatel<br>mustard, prepared, yellow","directions":"Cut meat into 3/4-inch-thick slices; flatten to 1/2-inch thickness.<br>Season with garlic powder and black pepper.<br>Heat oil in large nonstick skillet on medium heat.<br>Add meat; cook 2 min.<br>on each side or just until done.<br>Transfer to platter; cover to keep warm.<br>Add beans to skillet; cook and stir 4 to 5 min.<br>or until crisp-tender.<br>Transfer to platter with meat.<br>Cook and stir mushrooms in same skillet 1 min.<br>Add next 4 ingredients; cook and stir 2 to 3 min.<br>or until Neufchatel is completely melted and sauce just comes to boil.<br>Serve over meat.","url":"https://recipe.bluelayer.org/recipe/21420/simple-skillet-pork-with-green-beans"},{"id":"21301","title":"Lil Smokie Wraps","ingredients":"pork sausage, link/patty, unprepared<br>bacon, meatless<br>sugars, granulated","directions":"Wrap li'l smokies with 1/3 slice bacon per sausage.<br>Sprinkle Splenda on top (you may not need this much, just enough to cover each sausage).<br>Let sit for about 10 minutes at room temperature, to allow Splenda to break down a little.<br>This is VERY important do not use a glass baking dish!<br>Use metal 9x13-inch cake pan.<br>Preheat oven to 350F.<br>After Splenda breaks down a bit, cook for 15-20 minutes until bacon is just crisp.<br>You can keep warm in a crock pot or electric roaster big enough to allow sausages to be in one layer.","url":"https://recipe.bluelayer.org/recipe/21301/lil-smokie-wraps"},{"id":"21261","title":"Weezy's incredible pork pot stickers!","ingredients":"wheat flour, white, all-purpose, unenriched<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>spices, coriander seed<br>onions, spring or scallions (includes tops and bulb), raw<br>mushrooms, white, raw<br>spices, garlic powder<br>spices, ginger, ground<br>soy sauce made from soy (tamari)","directions":"To make pot sticker wrappers - Combine flour and water in a mixing bowl.<br>Knead on a lightly floured surface until dough no longer sticks to your hands.<br>If more water is needed, add only by the teaspoon.<br>Make a log shape with the dough of about 1 1/2 inches in diameter.<br>Cut dough at roughly 1inch intervals...be generous if you like larger pot stickers.<br>Roll into balls and roll each ball flat with rolling pin.<br>If you are stacking the wrappers to fill later, add flour between each wrapper to avoid them sticking.<br>Otherwise, fill with pork mixture straight away and fold over in half, crimping the edges closed with your fingertips.<br>Begin to stir fry pork until slightly browned.<br>Drain any excess fat if necessary then add remaining ingredients.<br>Continue to stir until meat is completely cooked and everything is simmering nicely together.<br>Fill the pot sticker wrappers using a teaspoon and fill to your desire.<br>Grease a large frying pan and place pot stickers creased side up so the bottom flattens.<br>Fry for a few minutes until bottom is golden brown.<br>Pour a cup of water carefully into the pan then cover and let steam on medium heat for 20-25 minutes.<br>Continue to check and add more water to pan if necessary.<br>If you like a kick to your dish, try a side cup of soya sauce with a chopped scotch bonnet pepper for dipping","url":"https://recipe.bluelayer.org/recipe/21261/weezys-incredible-pork-pot-stickers"},{"id":"21247","title":"Smoked BBQ Beef Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>spices, chili powder<br>salt, table<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>catsup<br>molasses<br>sugars, brown<br>sauce, worcestershire<br>vinegar, cider<br>lemon juice, raw<br>mustard, prepared, yellow<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black","directions":"Mix rub ingredients and season ribs generously on both sides.<br>Wrap in plastic wrap and refrigerate for 24 hours.<br>Mix BBQ sauce ingredients and refrigerate until needed.<br>(no pre cooking required)<br>Set up your grill for Indirect Heat with unlit charcoal.<br>Add hot charcoal from a chimney starter to the unlit coals.<br>Place a drip pan in the middle and add water.<br>Place ribs on the grill over the drip pan.<br>Add a couple of handfuls of wet hickory wood chips directly to the hot coals.<br>Cook at about 325F for 2 hours.<br>(you can add more hickory wood chips for a stronger smoked flavor).<br>After 2 Hours glaze generously with bbq sauce and continue cooking for about 10 minutes or so.<br>Glazed with a bbq sauce a second time and continue cooking for another 10 minutes or so.<br>Glazed with bbq sauce a third time and continue cooking for about another 10 minutes or a bit longer.<br>\"Gently\" remove from the grill and let rest for 15 to 20 minutes before carving and serving.","url":"https://recipe.bluelayer.org/recipe/21247/smoked-bbq-beef-short-ribs"},{"id":"21150","title":"Sassy Chicken Glaze","ingredients":"mustard, prepared, yellow<br>honey<br>spices, pepper, black","directions":"Mix all of the ingredients together with a wire whisk.<br>Pour over chicken or pork and bake according to your preferred method.<br>This glaze is so great and versatile.<br>Applications: oven, crockpot, or grill.<br>Where I live, it is hard to find hot pepper jelly.<br>When I find the jelly, I buy several.<br>I use the jar for my measuringcupand mix 1/3 cups of the mustard and honey with 1/3 cup of the jelly and store the excess in the fridge in a covered container.<br>Your meat will be so tender and moist.<br>Dont let the hot pepper jelly scare you away.<br>You get the flavor, but not the heat.","url":"https://recipe.bluelayer.org/recipe/21150/sassy-chicken-glaze"},{"id":"21144","title":"Dry rub - Pork Spare Ribs","ingredients":"spices, paprika<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, onion powder<br>spices, garlic powder<br>mustard, prepared, yellow<br>salt, table<br>honey<br>sugars, brown","directions":"Combine all spice ingredients in bowl<br>Pour 1/2 tablespoon of honey on inside cavity of ribs and massage into ribs<br>Apply rub liberally to inside cavity of ribs and rub into ribs<br>Pour 1/2 tablespoon of honey on outside cavity of ribs and massage into ribs<br>Apply rub liberally to outside cavity of ribs and rub into ribs<br>Cover with aluminum foil, place in refrigerator and let sit overnight.<br>(I usually let mine sit and maronate in the refrigerator for approximately 15 hours)","url":"https://recipe.bluelayer.org/recipe/21144/dry-rub-pork-spare-ribs"},{"id":"21131","title":"Chili Rub Slow Cooker Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, chili powder<br>salt, table<br>spices, pepper, red or cayenne<br>oil, canola<br>soup, chicken broth or bouillon, dry","directions":"Line a 9- by 13-inch baking pan with foil and place the pork in the pan.<br>In a small bowl, combine the chili powder, salt, and cayenne.<br>Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).<br>Set aside.<br>In a large skillet over medium-high heat, warm the oil.<br>Add the pork and brown on all sides, 6 to 8 minutes.<br>Transfer the meat to a slow cooker.<br>Add the broth to the skillet, scraping up any browned bits.<br>Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.<br>Transfer the meat to a cutting board and let rest 10 to 15 minutes.<br>Use two forks to shred meat into bite-sized pieces.<br>Moisten/season with cooking juices to taste.<br>Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat.<br>Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.<br>Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.","url":"https://recipe.bluelayer.org/recipe/21131/chili-rub-slow-cooker-pulled-pork"},{"id":"21121","title":"Garlic Pork with Tomato and Basil","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>salt, table<br>spices, pepper, black<br>water, bottled, generic<br>sauce, oyster, ready-to-serve<br>sugars, granulated<br>sauce, hot chile, sriracha<br>oil, corn, peanut, and olive<br>spices, garlic powder<br>plums, raw<br>spices, basil, dried<br>onions, spring or scallions (includes tops and bulb), raw<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine pork, 1 teaspoon cornstarch, salt, and pepper in a small bowl, tossing to coat.Combine water, oyster sauce, sugar, Sriracha, and remaining 1 teaspoon cornstarch in a small bowl.Heat oil in a large nonstick skillet over medium-high heat.<br>Add minced garlic and pork mixture; saute 3 minutes or until the pork is done.<br>Add chopped tomatoes; saute 1 minute.<br>Add cornstarch mixture; cook 1 minute or until thickened.<br>Add basil; stir to combine.<br>Remove from heat, and sprinkle with onions.<br>Serve with brown rice.","url":"https://recipe.bluelayer.org/recipe/21121/garlic-pork-with-tomato-and-basil"},{"id":"21116","title":"Pork Rib Rub","ingredients":"spices, paprika<br>mustard, prepared, yellow<br>spices, onion powder<br>spices, garlic powder<br>spices, basil, dried<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne<br>sugars, brown","directions":"Combine all ingredients.<br>Remove silver skin from the ribs.<br>Coat ribs heavily and massage into the meat (should be enough for 3 slabs or about 1 1/4 cups).<br>Let ribs rest for atleast 2 hours or overnight.<br>Cook/smoke ribs as desired.<br>Extra rub can be stored in an airtight container.","url":"https://recipe.bluelayer.org/recipe/21116/pork-rib-rub"},{"id":"21095","title":"Oven Ribs","ingredients":"water, bottled, generic<br>vinegar, red wine<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>salt, table<br>cornstarch<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>oil, canola<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix the non-rib ingredients together in a bowl, whisking to combine.<br>Make an aluminum foil packet around the ribs and seal it except for one end.<br>Pour the sauce ingredients from the bowl into the aluminum foil packet and seal it, tightly.<br>Slosh the contents around being careful not to puncture the foil.<br>When the sauce feels like it has been distributed fully over the ribs, place in a heated 225 degree (Fahrenheit) oven for 5 hours.<br>Remove the foil packet from the oven and carefully pour the juices into a skillet.<br>Set the meat into a bowl and extract the bones.<br>Over a medium-high heat, reduce the juices into a sauce, pour over the meat, and serve, hot.","url":"https://recipe.bluelayer.org/recipe/21095/oven-ribs"},{"id":"21018","title":"Vegetarian Sausage and Gravy","ingredients":"pork sausage, link/patty, unprepared<br>butter, without salt<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>sauce, worcestershire","directions":"Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.<br>Add onions to sausage and cook until sausage is done.<br>Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside.<br>The amount of both kinds of pepper is subjective.<br>I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes.<br>It is almost always perfect for ME.<br>Do what is perfect for you.<br>When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so.<br>I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.<br>Return sausage/onion mixture back to skillet.<br>Over medium/low heat, add the remaining butter (if necessary)<br>Gradually add the flour.<br>Turn to coat sausage and cook until golden (approx).<br>Return heat to medium.<br>Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more.<br>Do this until it starts to thin and it takes on the consistency that you want.<br>Be sure that you are stirring more or less continuously and that your most recent addition is heated through.<br>(You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)<br>Serve gravy over your favorite biscuits or bread.","url":"https://recipe.bluelayer.org/recipe/21018/vegetarian-sausage-and-gravy"},{"id":"20988","title":"Fat Free Tomato Dressing & Marinade","ingredients":"tomatoes, red, ripe, raw, year round average<br>vinegar, red wine<br>parsley, fresh<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, garlic powder<br>salt, table<br>spices, oregano, dried<br>sugars, granulated<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Mix all ingredients together and chill.<br>Toss with your favourite field greens or vegetables to make a zesty fat-free summer salad, or use it as a delicious marinade for chicken, fish, pork or beef.","url":"https://recipe.bluelayer.org/recipe/20988/fat-free-tomato-dressing-marinade"},{"id":"20937","title":"Chipotle Short Ribs","ingredients":"soup, beef broth or bouillon canned, ready-to-serve<br>sauce, barbecue<br>terra dolce, organic chipotle dried chile peppers,<br>honey<br>wheat flour, white, all-purpose, unenriched<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, coriander seed<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat oven to 350F.<br>Blend first 4 ingredients in blender until smooth.<br>Place flour in shallow dish.<br>Dip ribs in flour, turning to evenly coat both sides of each rib.<br>Gently shake off excess flour.<br>Heat oil in large skillet on medium-high heat.<br>Add ribs, in batches; cook 5 min.<br>or until evenly browned, turning after 3 min.<br>Return all ribs to skillet.<br>Add sauce; bring to boil.<br>Transfer ribs and sauce to 2-L casserole dish; cover.<br>Bake 2 hours or until ribs are tender.<br>Skim fat from sauce; discard fat.<br>Sprinkle ribs with cilantro.<br>Serve with rice.","url":"https://recipe.bluelayer.org/recipe/20937/chipotle-short-ribs"},{"id":"20901","title":"Gony's Sausage Dressing","ingredients":"wheat flours, bread, unenriched<br>spices, pepper, black<br>salt, table<br>butter, without salt<br>celery, raw<br>onions, raw<br>pork sausage, link/patty, unprepared<br>soup, chicken broth or bouillon, dry","directions":"Place cubed bread toasts in a large bowl.<br>In a 10 or 12in skillet, melt butter, add celery and onion and saute till soft - about 5 minutes.<br>Place cooked celery and onion in the same bowl as the bread, and in the same skillet add the sausage.<br>Cook and crumble the sausage until browned.<br>Do NOT drain off the rendered fat<br>Combine the sausage and fat, salt, and pepper with the cubed bread toast and vegetables.<br>Pour in the warmed chicken broth a little at a time, until the bread is moistened and workable enough to be \"smushed\" together with the other ingredients.<br>Spoon into a casserole dish and warm through at 350 for about 30 minutes.<br>*This dish is freezeable and our family has stuffed the bird as well with this dressing -- .","url":"https://recipe.bluelayer.org/recipe/20901/gonys-sausage-dressing"},{"id":"20894","title":"Lechon Special","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>onions, raw<br>tomatoes, red, ripe, raw, year round average<br>sauce, fish, ready-to-serve<br>salt, table<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Start by putting the pork belly in a large pot covered with water.<br>Boil over high heat until it is fork tender, 1 hour 30 minutes.<br>Next, place the pork in a strainer and drain to remove all of the water, 30 minutes.<br>In a deep fryer, add the oil and preheat to medium-high heat.<br>Fry the pork until golden brown, 30 to 45 minutes.<br>(The thicker the slab of belly, the longer it will take to fry.)<br>Remove and drain.<br>Chop the pork belly into 1-centimeter-square pieces.<br>In a medium mixing bowl, add the pork belly, onions, tomatoes, fish sauce and salt, and toss all together.<br>Plate and add green onion for garnish before serving.","url":"https://recipe.bluelayer.org/recipe/20894/lechon-special"},{"id":"20871","title":"Busy Day Pate","ingredients":"pork sausage, link/patty, unprepared<br>horseradish, prepared","directions":"Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl.<br>Heat it on HIGH for 45 seconds.<br>Stir it around a bit, and if it's still cold, heat it on HIGH for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.<br>Mash up the braunschweiger and add the horseradish sauce.<br>Mix until it's blended.<br>Transfer the warm pate to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.<br>A half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.<br>Serve with a basket of assorted fancy crackers.","url":"https://recipe.bluelayer.org/recipe/20871/busy-day-pate"},{"id":"20828","title":"Mom's Sweet 'N Sour Ribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix: 1 tbsp.<br>minced ginger 1/4 c. cornstarch or possibly flour","url":"https://recipe.bluelayer.org/recipe/20828/moms-sweet-n-sour-ribs-recipe"},{"id":"20732","title":"Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce","ingredients":"sauce, hoisin, ready-to-serve<br>sugars, brown<br>soy sauce made from soy (tamari)<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cornstarch<br>oil, corn, peanut, and olive<br>oil, sesame, salad or cooking<br>ginger root, raw<br>broccoli, raw","directions":"Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.<br>Combine the pork and cornstarch in a bowl.<br>Mix until the cornstarch evenly coats the pork; set aside.<br>Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat.<br>Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch.<br>Remove pork to a plate lined with paper towels to drain, reserving the oil.<br>Add the ginger to the skillet; cook and stir for 30 seconds.<br>Stir in the broccoli and cook until tender.<br>Return the pork to the skillet and pour in the sauce; toss to coat.<br>Cook until all ingredients are hot.","url":"https://recipe.bluelayer.org/recipe/20732/pork-apple-and-ginger-stir-fry-with-hoisin-sauce"},{"id":"20669","title":"Plum Sauced Barbecue Ribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Cut ribs into 3 to 4 rib portions.<br>Place in large kettle with lightly salted water and simmer, covered for 45 min.<br>Drain, set aside.<br>Prepare sauce by cooking onion in butter till clear.<br>Drain plus, reserving liquid.<br>Remove pits, puree plums and reserve liquid till smooth.<br>Add in puree to onion and butter mix.<br>Stir in remaining sauce ingredients.<br>Simmer, uncovered, 10-15 min, stirring occasionally.<br>Grill ribs over low heat.<br>About 25 min.<br>Turning 3-4 times and brushing with sauce.<br>Serve with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/20669/plum-sauced-barbecue-ribs-recipe"},{"id":"20644","title":"City \"Chicken\"","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>water, bottled, generic","directions":"Thread pork cubes onto 4\" bamboo skewers.<br>Combine the flour, salt, and pepper on a plate.<br>Roll skewered pork in flour mixture.<br>Reserve left over flour mixture.<br>Brown meat in butter.<br>Combine the milk, water, and leftover flour mixture.<br>Add to meat.<br>Cover and simmer over low heat for 1-1 1/2hours.","url":"https://recipe.bluelayer.org/recipe/20644/city-chicken"},{"id":"20617","title":"Pulled Pork Better Than Your Mama's","ingredients":"beverages, carbonated, root beer<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, barbecue","directions":"Line or spray with Pam a large crock pot and place roast inside.<br>Pour the root beer over the top (it should come at least half-way up the roast).<br>Cook on low for 8-10 hours and meat is falling off the bone.<br>Remove from crock pot onto 9x13 pan (I use my pyrex).<br>Preheat oven to 400 degrees F.<br>Using two forks shred roast while still hot (don't let it cool down or it will be a lot harder to shred).<br>Pour barbecue sauce over the top of meat and mix into meat.<br>Place in hot oven and cook for 20-40 minutes (enough for the top and edges to start to brown a little extra.<br>Remove from oven and serve on toasted buns or rolls (although you can use untoasted rolls, they fall apart easier).","url":"https://recipe.bluelayer.org/recipe/20617/pulled-pork-better-than-your-mamas"},{"id":"20612","title":"Tasty Turnip Greens","ingredients":"turnips, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking<br>sugars, granulated<br>vinegar, red wine","directions":"Place pepper jewl in a large pot and brown on both sides.<br>Remove cooked pepper jewl from pot and set aside for later.<br>Add 4 cups hot water, salt, pepper,crushed red pepper flakes,olive oil, sugar and red wine vinegar, and bring to a boil.<br>Add half the turnip greens, cover and cook for 10 minutes until greens have cooked down a little.<br>Add rest of greens.<br>Stir well, cover and cook for 40 minutes over medium heat.<br>Stir two or three times while greens cook.<br>Add pepper jewel back to pot.","url":"https://recipe.bluelayer.org/recipe/20612/tasty-turnip-greens"},{"id":"20571","title":"Slow Cooker Barbeque Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>beverages, carbonated, root beer<br>sauce, barbecue","directions":"Have slow cooker ready to go.<br>Season pork on both sides with garlic powder, salt, and pepper.<br>Place pork into slow cooker.<br>Pour root beer over pork, ensuring that it covers pork 3/4 of the way up sides.<br>Cover and cook on low for 5 1/2 hours or on high for 3 1/2 hours.<br>After pork is cooked, remove it from the slow cooker and place onto cutting board.<br>Shred pork using two forks.<br>Discard any fat.<br>Drain root beer liquid out of the slow cooker discard it.<br>Place shredded pork into the slow cooker.<br>Pour barbeque sauce over pork and mix well.<br>Cover and cook on low for another half hour.<br>Serve on toasty buns, if desired.<br>Notes: 1.<br>I found that the Boston butt cut of pork works best for this recipe, but pork shoulder or spare ribs will work just as well.<br>I used Sweet Baby Rays barbeque sauce, but any kind will do.<br>Just be sure to pick a kind that you like, as this will make or break the taste of your pork!<br>The brand of root beer doesnt matter, as you will end up draining all of the liquid from the pork when its finished cooking.","url":"https://recipe.bluelayer.org/recipe/20571/slow-cooker-barbeque-pulled-pork"},{"id":"20509","title":"Glazed Pork Spareribs","ingredients":"butter, without salt<br>sugars, brown<br>mustard, prepared, yellow<br>honey<br>lemon juice, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>corn, sweet, white, raw","directions":"Melt butter in a large frying pan, stir in combined sugar, mustard, honey and lemon juice, stir over medium heat for 2 minutes.<br>Add spare ribs to pan, stir over medium heat for about 5 minutes or until spare ribs are golden brown.<br>Stir 3/4 cup of the apple juice into pan, bring to the boil, then reduce heat and simmer, covered for 15 minutes.<br>Blend cornflour with remaining apple juice and stir into pan, stir constantly over high heat until the sauce boils and thickens.","url":"https://recipe.bluelayer.org/recipe/20509/glazed-pork-spareribs"},{"id":"20462","title":"Memphis Style Baby Back Ribs","ingredients":"spices, paprika<br>salt, table<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Wash the ribs and pat dry with paper towels.<br>Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.<br>Seal the foil and place in refrigerator for 4 to 6 hours.<br>Remove from refrigerator and place sealed packed in a 275 degree preheated oven.<br>Cook for 3 to 4 hours or until tender.<br>Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.<br>Serve with extra sauce and lots of paper towels.","url":"https://recipe.bluelayer.org/recipe/20462/memphis-style-baby-back-ribs"},{"id":"20337","title":"Barbecued Pork Strips","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>sugars, granulated<br>spices, garlic powder<br>beans, snap, green, raw<br>sauce, hoisin, ready-to-serve<br>beans, snap, green, raw<br>wei-chuan, five spice powder,<br>honey<br>water, bottled, generic","directions":"Cut the piece of pork butt in half.<br>Cut the two halves into 3/4 inch strips.<br>Put the strips in a bowl with the marinade and mix well to coat them thoroughly.<br>Marinate at room temperature for 3 hours, or overnight in the refrigerator.<br>Remove the pork from the marinade and baste the strips with the malt-sugar mixture.<br>Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch.<br>Roast the pork at 350F (180C) for 45 minutes, basting occasionally with the malt sugar or honey.<br>Increase the heat to 425F and roast for 20 minutes to finish the pork.<br>When the pork is cool enough to handle, cut it into 1/2-inch slices.<br>Arrange the pork slices on a platter.<br>Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.","url":"https://recipe.bluelayer.org/recipe/20337/barbecued-pork-strips"},{"id":"20248","title":"Country Rib Delight","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>syrup, maple, canadian<br>lemon juice, raw<br>catsup<br>spices, paprika<br>spices, cinnamon, ground<br>spices, garlic powder<br>salt, table<br>spices, pepper, black","directions":"Place ribs in a large pot with enough water to cover, and bring to a boil.<br>Reduce heat to low, and simmer 10 minutes.<br>Preheat oven to 325 degrees F (165 degrees C).<br>Grease a baking dish.<br>In a bowl, mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.<br>Place ribs in the prepared baking dish, and brush with 1/2 the sauce.<br>Bake uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.","url":"https://recipe.bluelayer.org/recipe/20248/country-rib-delight"},{"id":"20187","title":"Italian Fennel Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, paprika<br>spices, fennel seed<br>spices, anise seed<br>spices, pepper, black<br>sauce, peppers, hot, chili, mature red, canned<br>water, bottled, generic","directions":"Combine all ingredients, mix well &amp; stuff into hog casing.","url":"https://recipe.bluelayer.org/recipe/20187/italian-fennel-sausage"},{"id":"20171","title":"Pork Spareribs With Barbecue Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Blend all sauce ingredients.<br>Pour over pork and marinate meat overnight in the refrigerator.<br>Bake at 400 degrees for 30 min or possibly till meat is golden and tender.","url":"https://recipe.bluelayer.org/recipe/20171/pork-spareribs-with-barbecue-sauce-recipe"},{"id":"20107","title":"Fried Cabbage With a Kick","ingredients":"cabbage, raw<br>water, bottled, generic<br>spices, pepper, red or cayenne<br>spices, garlic powder","directions":"Spray a large skillet with non stick spray, heat and add cabbage.<br>Sprinkle with cayenne pepper (more if you desire).<br>Garlic salt if you like.<br>When cabbage begins to warm, add water and cover quickly.<br>Stir occasionally.<br>When cabbage is limp and water is almost gone, uncover and cook until slightly browned.<br>Wonderful with pork chops or beans.","url":"https://recipe.bluelayer.org/recipe/20107/fried-cabbage-with-a-kick"},{"id":"20080","title":"Barbecue Sauce, Pork Or Chicken Recipe","ingredients":"vinegar, distilled<br>salt, table<br>sugars, granulated<br>sauce, worcestershire<br>spices, pepper, black<br>sauce, ready-to-serve, pepper, tabasco<br>water, bottled, generic<br>salt, table<br>tomatoes, red, ripe, raw, year round average<br>oil, olive, salad or cooking<br>mustard, prepared, yellow","directions":"Mix all ingredients well.<br>Apply sauce to meat freely.","url":"https://recipe.bluelayer.org/recipe/20080/barbecue-sauce-pork-or-chicken-recipe"},{"id":"20033","title":"Maple & Garlic Spareribs","ingredients":"syrup, maple, canadian<br>soy sauce made from soy (tamari)<br>vinegar, distilled<br>onions, raw<br>sauce, worcestershire<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350*.<br>Combine all ingredient except for ribs.<br>Place ribs in baking dish and pour sauce evenly over all.<br>Bake for about 1 1/2 hours, basting frequently.","url":"https://recipe.bluelayer.org/recipe/20033/maple-garlic-spareribs"},{"id":"20004","title":"Sweet & Hot Sticky Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>corn, sweet, white, raw<br>jams and preserves, apricot<br>sauce, barbecue<br>spices, pepper, black","directions":"Cook ribs and peppercorns in large saucepan of boiling water 45 min.<br>Heat greased barbecue to medium heat.<br>Microwave jam in medium microwaveable bowl on HIGH 20 sec.<br>or until melted.<br>Stir in barbecue sauce and hot sauce.<br>Drain ribs; place on barbecue grate.<br>Brush with half the barbecue sauce mixture.<br>Grill 15 min.<br>or until ribs are done, turning and brushing occasionally with remaining barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/20004/sweet-hot-sticky-ribs"},{"id":"19974","title":"Italian Sausage and Red Grapes","ingredients":"pork sausage, link/patty, unprepared<br>grapes, red or green (european type, such as thompson seedless), raw<br>vinegar, balsamic<br>butter, without salt","directions":"Parboil the hot sausage for about 10 min.<br>Add the grapes and the balsamic vineger to an oval baking dish.<br>Place the sausages on top of the grapes.<br>Bake the dish at the highest oven setting for 8 min.<br>and turn, then bake for another 8 min.<br>After the sausage are browned, remove them, mash some of the grapes and heat them with the pan juices until boiling.<br>Then add the butter and whisk into a sauce.<br>Serve the sausages with the sauce and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/19974/italian-sausage-and-red-grapes"},{"id":"19940","title":"White gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage.<br>Add flour.<br>Stir.<br>Add milk.<br>Stir.<br>Simmer for a few minutes until gravy thickens.","url":"https://recipe.bluelayer.org/recipe/19940/white-gravy"},{"id":"19875","title":"Speedy Pork & Salsa Stir-Fry Skillet","ingredients":"oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>corn, sweet, white, raw<br>sauce, salsa, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat oil in large skillet on medium-high heat.<br>Add meat; cook and stir 4 min.<br>or until evenly browned.<br>Stir in corn and salsa; bring to boil.<br>Cover; simmer on medium-low heat 5 min.<br>or until meat is done and corn is heated through.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/19875/speedy-pork-salsa-stir-fry-skillet"},{"id":"19855","title":"Honey Glazed Pork for the Convection Oven","ingredients":"honey<br>sauce, worcestershire<br>cornstarch<br>spices, cinnamon, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Microwave the glaze ingredients in a micro-safe container until cornstarch is dissolved.<br>Brush on meat and grill as directed by your convection oven handbook.","url":"https://recipe.bluelayer.org/recipe/19855/honey-glazed-pork-for-the-convection-oven"},{"id":"19820","title":"Fettuccini Alfredo With Sausage","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree<br>pork sausage, link/patty, unprepared<br>butter, without salt<br>cream, fluid, heavy whipping<br>cheese, parmesan, hard<br>parsley, fresh","directions":"In a large pot with boiling salted water cook fettuccini until al dente.<br>Drain.<br>In a large skillet cook sausage until brown.<br>Drain and set aside.<br>To make the Alfredo sauce, melt butter in medium saucepan over low heat.<br>Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil.<br>If desired, add parsley.<br>Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.<br>Serve immediately as sauce will separate upon cooling.","url":"https://recipe.bluelayer.org/recipe/19820/fettuccini-alfredo-with-sausage"},{"id":"19796","title":"Pork Roast With Herbed Pepper Rub","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>cheese, parmesan, hard<br>spices, basil, dried<br>spices, rosemary, dried<br>spices, thyme, dried<br>spices, garlic powder<br>salt, table","directions":"Pat pork dry with paper towel.<br>In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.<br>Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound), until internal temperature registers 155 degrees F with a meat thermometer.<br>Remove roast from oven and let rest for 5-10 minutes before slicing to serve.<br>Serves 6-8, with leftovers.","url":"https://recipe.bluelayer.org/recipe/19796/pork-roast-with-herbed-pepper-rub"},{"id":"19718","title":"Beer and Mustard Barbecue Sauce","ingredients":"mustard, prepared, yellow<br>sugars, brown<br>alcoholic beverage, beer, regular, all<br>tomato sauce, canned, no salt added<br>sauce, ready-to-serve, pepper, tabasco","directions":"In a large bowl combine the mustard and the brown sugar.<br>Pour in the beer, stir to mix.<br>Stir in the tomato puree and add the Tabasco sauce.<br>Use this as a marinade and brush on sauce for barbecued chicken and pork.","url":"https://recipe.bluelayer.org/recipe/19718/beer-and-mustard-barbecue-sauce"},{"id":"19688","title":"Smoked Pork Loin Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>salt, table<br>spices, paprika<br>spices, chili powder<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix rub ingredients together and rub over entire roast.<br>Cover and place in refrigerator overnight.<br>Have smoker ready with apple wood (you may add a little hickory also) to 225-250 degrees F. Place roast in and smoke for 1 to 1 1/2 hours per pound until internal temperature reads 165 degrees F. The roast we did took approximately 8 hours and it was just over 6 pounds.<br>Slice thinly and enjoy!","url":"https://recipe.bluelayer.org/recipe/19688/smoked-pork-loin-roast"},{"id":"19648","title":"TSR Version of Tony Roma's Baby Back Ribs by Todd Wilbur","ingredients":"catsup<br>vinegar, distilled<br>syrups, corn, light<br>sugars, granulated<br>salt, table<br>spices, garlic powder<br>spices, onion powder<br>sauce, ready-to-serve, pepper, tabasco<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine all but ribs.<br>Heat over high heat until boiling.<br>Reduce heat, simmer 30-40 minutes until thick.<br>Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.<br>Wrap ribs in aluminum foil.<br>Bake at 300 for 2 - 2 1/2 hours.<br>Remove ribs from foil and smother with more sauce.","url":"https://recipe.bluelayer.org/recipe/19648/tsr-version-of-tony-romas-baby-back-ribs-by-todd-wilbur"},{"id":"19645","title":"Smoked Pork Butt","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>sugars, granulated<br>spices, paprika<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, ginger, ground<br>spices, onion powder","directions":"Rinse pork shoulder in cool water.<br>Preheat grill to 225.<br>Mix ingredients in to a small bowl.<br>Rub ingredients onto the pork shoulder.<br>Tie the shoulder up with string (optional).<br>Cook the shoulder at 225 for 12-16 hours.","url":"https://recipe.bluelayer.org/recipe/19645/smoked-pork-butt"},{"id":"19623","title":"Smoked Southern Baby Back Ribs","ingredients":"salt, table<br>parsley, fresh<br>spices, onion powder<br>spices, chili powder<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>oil, olive, salad or cooking<br>sauce, barbecue<br>mustard, prepared, yellow<br>sugars, brown<br>sauce, worcestershire<br>spices, pepper, black","directions":"Take the olive oil with a basting brush and go over all sides of the ribs.<br>After you fo this, sprinkle the rub on both sides of the pork.<br>If you run out, just mix some more.<br>I am a heavy rub girl so I like a lot!<br>The sauce is last portion of the ingredients.<br>Start with the BBQ sauce and work your way down.<br>Now its time to prepare your smoker.<br>If you do not have a smoker, you can do this with a regular grill to get the same smoke flavor.<br>If you do not have a smoker, just go to the end of the directions for smoking and you will see how to do it with a grill.<br>I have an upright, cylinder shaped, 2 tier smoker made by Brinkman.<br>I buy hickory wood chunks from Home Depot or Walmart.<br>I will put 4 or 5 in a pan of water to soak for about an hour.<br>I light my coals and let them burn until the coals turn ashy of the sides.<br>I add my soaked wood and water pan/drip pan ontop of that.<br>I close the lid so it can get up to temperature.<br>After about half an hour, I place the ribs in the smoker (bone side down)and leave them alone for atleast 2 hours.<br>You want to maintain a constant temperature in the smoker of about 200 to 220 degrees.<br>The secret to fall-off-the-bone ribs is cooking them low and slow.<br>Do not even take the top off for 2 hours.<br>After 2 hours, take them off and wrap in aluminum foil.<br>Add more wet or dry wood chunks to the bottom bowl.<br>Close the lid and let them cook another hour and a half.<br>If you choose to add sauce, this is the time to do it.<br>Open the aluminum foil and pour my sauce over them.<br>After about 30 more minutes, you have the finest ribs that you have ever had!<br>Now, if you do not have a smoker I recommend you get one.<br>It's only $39 at Home Depot.<br>Prepare your grill with coals and place wet hickory wood chunks all around ontop of the coals.<br>Place ribs on the grill (bone side down) and let them cook about 30 minutes, turning them over after 15 minutes.<br>Afterwards, wrap in aluminum foil and place back onto grill.<br>Let them cook an additional 30 minutes.<br>Pour my sticky sauce over them in the foil and let cook additional 15 minutes.<br>Remove and enjoy!","url":"https://recipe.bluelayer.org/recipe/19623/smoked-southern-baby-back-ribs"},{"id":"19612","title":"Grilled Country Style Pork Ribs","ingredients":"sugars, brown<br>spices, pepper, black<br>spices, garlic powder<br>spices, onion powder<br>water, bottled, generic<br>sauce, worcestershire<br>soy sauce made from soy (tamari)<br>mustard, prepared, yellow<br>sauce, barbecue<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce.<br>Then wisk in the Mustard.<br>Reserve 1/4 cup of the marinade.<br>Trim the pork ribs and place in a sealable plastic bag in a large bowl.<br>Pour in the marinade remove the excess air and seal the bag.<br>Let the ribs marinade at room temerature for 30 minutes.<br>Heat up the grill and clean the grates.<br>Mix the reserve marinade with the barbecue sauce.<br>Remove the meat from the marinade and discard the remaining marinade.<br>Brush the meat with the marinade &amp; Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes.<br>When meat temp reaches 155 remove from grill and enjoy.","url":"https://recipe.bluelayer.org/recipe/19612/grilled-country-style-pork-ribs"},{"id":"19587","title":"Honey BBQ Pork (Slow Cooker)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>carrots, raw<br>sauce, barbecue<br>honey<br>salt, table<br>spices, pepper, black","directions":"Put pork and carrots in slow cooker.<br>Combine remainder of ingredients in small bowl.<br>Pour mixture over pork and carrots.<br>Cover and cook on low 8-9 hours, or until pork is tender and throughly cooked.","url":"https://recipe.bluelayer.org/recipe/19587/honey-bbq-pork-slow-cooker"},{"id":"19584","title":"Braised Pork Chops With Dill Sauce Recipe","ingredients":"oil, olive, salad or cooking<br>milk, buttermilk, fluid, cultured, lowfat<br>water, bottled, generic<br>dill weed, fresh","directions":"In a skillet heat the oil over moderately high heat till it is warm but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and pour of the excess fat.<br>Add in the lowfat milk to the skillet, bring it to a simmer, and braise the pork chops, covered, over moderately low heat for 25 min, or possibly till they are tender.<br>(The lowfat milk will appear curdled.)<br>Transfer the chops to a plate and keep them hot, covered.<br>Stir<br>the cornstarch mix, stir it into the lowfat milk, and bring the sauce to a boil, stirring.<br>In a blender blend the sauce till it is smooth and stir in the dill.<br>Transfer the pork chops to 2 plates and pour the sauce over them.<br>Serves 2.","url":"https://recipe.bluelayer.org/recipe/19584/braised-pork-chops-with-dill-sauce-recipe"},{"id":"19576","title":"Cheesy Sausage Meatballs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>quinoa, uncooked<br>cheese, cheddar<br>cornstarch<br>spices, pepper, black","directions":"Preheat oven to 375 degrees F. Line a baking sheet with foil.<br>In a large bowl combine all of the ingredients.<br>Mix until well combined.<br>Roll into 1 1/2 inch balls.<br>Place on prepared baking sheet.<br>Bake for 1518 minutes, or until cooked through.<br>Recipe adapted from Cooking Light.","url":"https://recipe.bluelayer.org/recipe/19576/cheesy-sausage-meatballs"},{"id":"19497","title":"The Perfect Prime Rib Roast","ingredients":"spices, garlic powder<br>spices, onion powder<br>dill weed, fresh<br>spices, pepper, black<br>salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat oven to 375 degrees F (190 degrees C).<br>Place a rack inside a roasting pan.<br>Mix garlic powder, onion powder, dill weed, pepper, and salt together in a bowl; rub onto roast, including the ribs.<br>Place roast, rib-side down, onto rack in roasting pan.<br>Bake roast in the preheated oven for 45 minutes.<br>Turn off oven, keeping the door closed the entire time, and keep roast in oven for 3 hours.<br>Turn oven back to 375 degrees F (190 degrees C) and cook roast until an internal temperature of 145 degrees F (65 degrees C) is reached, 30 minutes more.","url":"https://recipe.bluelayer.org/recipe/19497/the-perfect-prime-rib-roast"},{"id":"19477","title":"Braised Spareribs With Pineapple Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sugars, granulated<br>vinegar, distilled<br>water, bottled, generic<br>oil, olive, salad or cooking<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>pineapple, raw, all varieties<br>cornstarch<br>water, bottled, generic","directions":"Cut ribs apart; then with a cleaver, chop each, bone and all, in 2-inch sections.<br>Add in soy sauce and toss.<br>Let stand 45 min, turning occasionally.<br>Drain, discarding sauce.<br>Drain canned pineapple, reserving juice.<br>Combine juice with sugar, vinegar and water.<br>Heat oil in a heavy pan.<br>Add in ribs and stir-fry to brown (3 to 4 min).<br>Stir in flour, then pineapple juice mix.<br>Heat quickly, then simmer, covered, till ribs are tender (about 45 min).<br>Add in salt and canned pineapple chunks, stirring in gently only to heat through.<br>Meanwhile blend cornstarch and cool water to a paste, then stir in to thicken.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/19477/braised-spareribs-with-pineapple-recipe"},{"id":"19458","title":"White BBQ Sauce","ingredients":"salad dressing, mayonnaise, regular<br>spices, pepper, black<br>salt, table<br>lemon juice, raw<br>vinegar, distilled<br>sugars, granulated","directions":"In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar.<br>Mix all together until smooth.<br>Use to baste chicken, pork chops or ribs as they cook on the grill.<br>Serve extra as dipping sauce!","url":"https://recipe.bluelayer.org/recipe/19458/white-bbq-sauce"},{"id":"19405","title":"Savory Pork And Vegetable Stew","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking<br>onions, raw<br>spices, garlic powder<br>spices, thyme, dried<br>spices, rosemary, dried<br>apples, raw, with skin<br>water, bottled, generic<br>carrots, raw<br>potatoes, raw, skin<br>turnips, raw<br>mustard, prepared, yellow","directions":"Trim pork of all visible fat and then cut in 1-inch pieces.<br>Sprinkle pork with 1/4 teaspoons of the salt and the pepper.<br>Toss with the flour until coated.<br>Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat.<br>Shake excess flour from pork and add 1/2 to pan.<br>Cook until browned, turning pork often, about 3 minutes.<br>Remove to a plate.<br>Repeat with remaining oil and pork.<br>Reduce heat to medium and add onoin to saute pan.<br>Saute until softened and light brown, about 5 minutes.<br>Stir in garlic and cook 1 minute.<br>Add pork, thyme, rosemary, cider, remaining 1/2 teaspoons salt and one cup of the water.<br>Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.<br>Add carrots, red and sweet potatoes, turnips and remining 1 cup water.<br>Bring to a boil, reduce heat, cover and simmer until vegetables are tender.<br>Remove 1 cup vegetables with broth.<br>Put in a food processor or blender with the mustard and puree until smooth.<br>Gently stir into stew.<br>CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner.<br>Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.<br>Brown meat and saute onions and garlic in oil as directed.<br>While these are browning, prepare the vegetables and put in bottom of crockpot.<br>Add the browned onion and garlic and then the meat (on top).<br>Sprinkle seasonings over all.<br>Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.<br>About 15 minutes before serving, check the amount of liquid in the stew.<br>Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired.<br>Thicken with pureed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.","url":"https://recipe.bluelayer.org/recipe/19405/savory-pork-and-vegetable-stew"},{"id":"19321","title":"Cajun Hamburgers","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>a cajun life, all purpose cajun seasoning,<br>spices, chili powder<br>spices, garlic powder<br>mustard, prepared, yellow","directions":"Mix all ingredients together.<br>I mix it all with my hands for between 10 to 15 minutes.<br>A machine mixer would work fine too.<br>Place meat and spice mix into sealable plastic bag and refridgerate over night.<br>Prepare the grill for direct medium heat.<br>Seperate the meat into 9 or 10 equal parts.<br>Pat meat by hand until about 3/4 inch thick.<br>Grill until clear juice comes to the surface.<br>Turn and grill the same on the second side.<br>Serve them how you like your burgers.","url":"https://recipe.bluelayer.org/recipe/19321/cajun-hamburgers"},{"id":"19192","title":"Char Siu","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, olive, salad or cooking<br>salt, table<br>honey","directions":"Cut the pork into long strips, 2 inches wide.<br>Score each strip of meat with 3 or 4 shallow diagonal cuts for better absorption of the marinade.<br>Make the marinade: Combine the hoisin sauce, soy sauce, sugar, rice, wine, oil and salt.<br>Add the pork and turn to coat.<br>Cover and refrigerate for 1 hour.<br>Preheat the oven to 375F.<br>Remove the pork from the marinade; reserve the marinade and add it to the honey.<br>Place the strips of pork on a wire rack in a baking pan.<br>Pour water into the pan just below the level of the rack.<br>Roast for 20 minutes.<br>Turn the strips over, brush them with the honey marinade, and continue to roast until the pork is no longer pink when cut in the thickest part, about 20 minutes.<br>Cut into slices and serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/19192/char-siu"},{"id":"19188","title":"Pork and Pineapple Skewers","ingredients":"molasses<br>mustard, prepared, yellow<br>lemon juice, raw<br>sauce, worcestershire<br>sauce, ready-to-serve, pepper, tabasco<br>pineapple, raw, all varieties<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine molasses and mustard.<br>Stir in Lemon Juice/Vinegar, Worcestershire Sauce and Tabasco.<br>Add meat and marinate 1 hour.<br>Alternate meat and pineapple chunks on skewers and brush with sauce and place in pre-heated broiler or on BBQ grill.","url":"https://recipe.bluelayer.org/recipe/19188/pork-and-pineapple-skewers"},{"id":"19139","title":"Island Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>spices, garlic powder<br>honey<br>spices, ginger, ground","directions":"Whisk together the soy, sugar, garlic, honey and ginger.<br>Pour over the ribs and marinate for two hours.<br>Place on a hooded grill over medium coals.<br>Cook until tender (about 1 1/2 hours).<br>Baste with the marinade 15 minutes longer.","url":"https://recipe.bluelayer.org/recipe/19139/island-ribs"},{"id":"19137","title":"Maple Balsamic Dressing","ingredients":"vinegar, balsamic<br>syrup, maple, canadian<br>oil, olive, salad or cooking","directions":"In a blender, combine vinegar &amp; syrup.<br>While processing, gradually add oil in a steady stream.<br>For pork chops:.<br>Pour 2/3 cup of dressing into a large resealable bag; add pork.<br>Seal bag.<br>marinade 30 minute<br>Drain chops.<br>Grill chops covered, over medium heat for 6-7 minute per side.<br>Brush with 3 Tbls.<br>reserved dressing during last 5 minute Drizzle remaining dressing over chops before serving.<br>Salad:.<br>Toss salad with dressing, serve immediately.<br>Strawberries:.<br>In a large bowl, toss berries with dressing.Chill.","url":"https://recipe.bluelayer.org/recipe/19137/maple-balsamic-dressing"},{"id":"19130","title":"Rosemary-Orange Marinade","ingredients":"orange juice, raw<br>orange juice, raw<br>oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)<br>spices, rosemary, dried<br>peppers, sweet, green, raw<br>salt, table","directions":"Combine all ingredients.<br>Use immediately or cover tightly and refrigerate for up to a week.<br>Use for duck, beef, or pork.","url":"https://recipe.bluelayer.org/recipe/19130/rosemary-orange-marinade"},{"id":"19119","title":"Thai Pork Stir Fry","ingredients":"oil, olive, salad or cooking<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, ginger, ground<br>spices, pepper, black<br>spices, cardamom<br>spices, chili powder<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>broccoli, raw<br>carrots, raw<br>cauliflower, raw<br>vinegar, distilled<br>spices, curry powder<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large skillet over medium-high heat, stir together oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder.<br>Add half the pork; cook, stirring frequently, 3 minutes.<br>Using a slotted spoon, remove meat from skillet.<br>Repeat with remaining pork.<br>Return all meat to pan.<br>Add broccoli, carrots, cauliflower, vinegar and curry powder.<br>Bring to a boil; reduce heat and cover.<br>Simmer 3-5 minutes, or until vegetables are crisp-tender, stirring occasionally.<br>Serve over rice.","url":"https://recipe.bluelayer.org/recipe/19119/thai-pork-stir-fry"},{"id":"19097","title":"Pork Belly Cracklings","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, corn, peanut, and olive<br>salt, table<br>spices, pepper, red or cayenne<br>spices, paprika<br>spices, pepper, black<br>spices, pepper, black<br>spices, chili powder<br>spices, garlic powder","directions":"Using a utility knife, razor blade or sharp knife, score skin into 1 1/2-inch squares, then use score marks as guides to cut through meat and fat underneath, resulting in 1 1/2-inch cubes.<br>Pour oil into a pot deep enough that top of oil is at least 6 inches from rim; place over medium-high heat.<br>When oil reaches 225 degrees on a deep-fat frying thermometer, add pork cubes and immediately stir gently to prevent clumping.<br>Cook pork until it is lightly golden brown, about 20 minutes.<br>Remove to a plate lined with paper towels and allow to cool for at least 20 minutes.<br>Meanwhile, combine spices in a small bowl.<br>Reheat oil to 400 or 425 degrees and add pork again.<br>Cook for another 3 to 5 minutes or until skin cracks or bubbles up.<br>Remove cubes to a plate lined with fresh paper towels.<br>After a minute put cracklings in a bowl, toss with spice mix and kosher salt, and serve.","url":"https://recipe.bluelayer.org/recipe/19097/pork-belly-cracklings"},{"id":"19083","title":"Pork Tenderloin With Rosemary and Thyme","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>honey<br>spices, rosemary, dried<br>spices, thyme, dried<br>spices, pepper, black","directions":"Trim fat from tenderloins.<br>Place tenderloins on a broiler pan coated with cooking spray.<br>Combine mustard and the next 4 ingredients in a small bowl; brush mustard mixture over tenderloins.<br>Insert a meat thermometer into thickest portion of 1 tenderloin.<br>Bake at 350 degrees F for 50 minutes or until meat thermometer registers 160 degrees F, basting with the remaining mustard mixture.","url":"https://recipe.bluelayer.org/recipe/19083/pork-tenderloin-with-rosemary-and-thyme"},{"id":"19034","title":"Kosher Salt Encrusted Prime Rib Roast","ingredients":"salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>salt, table","directions":"Preheat oven to 210 degrees F (100 degrees C).<br>Cover the bottom of a roasting pan with a layer of kosher salt.<br>Place the roast, bone side down, on the salt.<br>Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.<br>Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).<br>Remove from oven and let rest for 30 minutes.<br>This sets the juices and makes the roast easier to carve.<br>(Note: Be sure to remove all the salt from the roast before serving.)","url":"https://recipe.bluelayer.org/recipe/19034/kosher-salt-encrusted-prime-rib-roast"},{"id":"18985","title":"Xochipilli's Spicy Hot Baby Back Ribs","ingredients":"sugars, brown<br>spices, chili powder<br>terra dolce, organic chipotle dried chile peppers,<br>spices, cinnamon, ground<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>syrup, maple, canadian","directions":"Preheat oven to 375F Mix brown sugar and spices in small bowl.<br>Rub spice mixture evenly on ribs.<br>Place ribs in single layer on foil-lined roasting pan.<br>Pour water into pan.<br>Cover with foil.<br>Bake 1 hour or until meat is starting to pull away from the bones.<br>Brush with maple syrup.<br>Broil or grill over medium heat for 3-5 minutes per side or until heated through and nicely browned.","url":"https://recipe.bluelayer.org/recipe/18985/xochipillis-spicy-hot-baby-back-ribs"},{"id":"18971","title":"Spicy Smoked Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, paprika<br>salt, table<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Rub entire rib roast with rub mix.<br>Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done.<br>3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.","url":"https://recipe.bluelayer.org/recipe/18971/spicy-smoked-prime-rib"},{"id":"18859","title":"Greek Seasoning Blend","ingredients":"salt, table<br>spices, oregano, dried<br>spices, onion powder<br>spices, garlic powder<br>cornstarch<br>spices, pepper, black<br>beef, grass-fed, ground, raw<br>spices, parsley, dried<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine all ingredients; store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.","url":"https://recipe.bluelayer.org/recipe/18859/greek-seasoning-blend"},{"id":"18846","title":"Home Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>mustard, prepared, yellow<br>salt, table<br>molasses<br>water, bottled, generic<br>sugars, granulated","directions":"Cover beans with cold water and soak over night.<br>Change the water and cook at slightly below boiling point until skins burst.<br>To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked.<br>Drain off the water and add the salt pork which has been cut into strips.<br>Put in bean pot, having some of the salt pork slices on top.<br>Mix the mustard, sugar, salt, and molasses together and add to the beans.<br>Add the boiling water.<br>Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour.","url":"https://recipe.bluelayer.org/recipe/18846/home-baked-beans"},{"id":"18817","title":"BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>sauce, barbecue<br>sugars, brown<br>honey<br>a cajun life, all purpose cajun seasoning,<br>spices, onion powder","directions":"Have your slow cooker set on high.<br>Add your Ribs.<br>pour BBQ sauce all over until it's a little above the ribs.<br>Next add the onion and Cajun.<br>Bring the BBQ sauce to a boil.<br>Then add your honey and Brown sugar.<br>Give it a good stir all the way through.<br>Turn the cooker to low and stirring on occasion.","url":"https://recipe.bluelayer.org/recipe/18817/bbq-ribs"},{"id":"18813","title":"Maple Glazed Pork Roast","ingredients":"sauce, barbecue<br>syrup, maple, canadian<br>orange juice, raw<br>spices, ginger, ground<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"To make sauce: In small bowl, combine barbecue sauce, syrup and peel.<br>In another small bowl combine ginger and salt; rub over meat.<br>Place meat, fat side up on rack in roasting pan.<br>Roast uncovered at 325 degrees for 1 3/4 to 2 hours or until done; allow 35 to 40 minutes per pound.<br>Brush often with sauce during the last hour.","url":"https://recipe.bluelayer.org/recipe/18813/maple-glazed-pork-roast"},{"id":"18770","title":"Spicy Pork Skewers","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>spices, cumin seed<br>spices, paprika<br>onions, raw<br>salt, table<br>spices, pepper, black","directions":"Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2).<br>Drain and set aside.<br>Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper.<br>Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.<br>Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill.<br>Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes.<br>Serve warm.","url":"https://recipe.bluelayer.org/recipe/18770/spicy-pork-skewers"},{"id":"18742","title":"Tocino (Version 4)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, granulated<br>salt, table<br>beets, raw<br>oil, olive, salad or cooking","directions":"Combine sugar, salt and red beet powder in a small bowl.<br>Liberally rub the pork with the curing mixture and place in a container or zip top bag large enough to hold everything together.<br>Add whatever is left of the sugar, salt, and red beet powder and refrigerate for two days.<br>After the second day, the cured pork can be either pan-fried or grilled.<br>When pan-frying, heat the oil in a large pan over medium-to-high heat.<br>Pan-fry the pork slices for two to three minutes on each side, until cooked through and browned.<br>Transfer to a plate and continue frying the remaining pork slices.<br>When grilling, grill the pork slices for two to three minutes on each side, until nicely charred.","url":"https://recipe.bluelayer.org/recipe/18742/tocino-version-4"},{"id":"18719","title":"Bavarian Party Dip","ingredients":"pork sausage, link/patty, unprepared<br>onions, raw<br>cheese, parmesan, hard<br>spices, pepper, black","directions":"Saute onions about 8-10 minutes.<br>Remove from heat and drain.<br>Put all in food processor.<br>Blend.<br>Serve on crackers or thinly sliced party rye.<br>Could be a fresh veggie dip.","url":"https://recipe.bluelayer.org/recipe/18719/bavarian-party-dip"},{"id":"18709","title":"Liver Dog Treats","ingredients":"chicken, liver, all classes, raw<br>beans, snap, green, raw<br>potatoes, raw, skin<br>spices, garlic powder","directions":"Cook the green beans (on the stove or microwave) do not drain.<br>Allow too cool.<br>Preheat the oven to 350F<br>Puree the liver I use a food processor.<br>I prefer lamb liver for dogs with allergies but I have used chicken, pork or beef liver.<br>if you use beef or pork liver cut it up into small chunks before processing or the processor might jam up.<br>Once the liver is processed I add the cooked (cooled) green beans to the mix including the water.<br>Process it till it is lump free.<br>You may have to process it in small amounts till it's all done.<br>Put all pureed ingredients in a bowl add the instant mashed potatoes gradually while stirring.<br>you should end up with a thick paste if its to runny to hold up on it's own add more potatoes.<br>Press it flat on greased cookie sheets about a 1/3 of an inch thick (more than a quarter inch less than a 1/2).<br>The thicker the cookie the longer they take to bake.<br>I use a piece of plastic baffle from lighting to score the dough but you could use a pizza cutter this is not a biscuit recipe but soft reward treats so they can be made small or big depending how you want to serve them.<br>Score the all the cookie sheets this usually make at least 2 sheets worth.<br>Place one sheet near the bottom of the oven and the other near the middle bake 20 minutes then trade sheet middle to bottom bottom to middle.<br>Bake 20 more minutes.<br>you should have 2 sheets of dark brown around the edges semi soft dog treats.<br>cook longer if you want them firmer.<br>remove from cookie sheet freeze all you will not use in 2 days place the rest in the fridge.<br>My dogs all love these.","url":"https://recipe.bluelayer.org/recipe/18709/liver-dog-treats"},{"id":"18645","title":"Braunschweiger Dip","ingredients":"pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>onions, raw","directions":"Mix all together with a hand mixer.<br>Chill.","url":"https://recipe.bluelayer.org/recipe/18645/braunschweiger-dip"},{"id":"18623","title":"Easy Oven Roasted Ribs","ingredients":"mustard, prepared, yellow<br>spices, garlic powder<br>spices, paprika<br>spices, pepper, black<br>salt, table<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>sauce, barbecue","directions":"Preheat oven to 300 degrees F.<br>In a small bowl, combine dry seasonings.<br>Place a wire rack over a baking sheet.<br>Lay ribs on the wire rack and thoroughly coat both sides with the dry rub.<br>Make sure you cook the meat bone-side down.<br>Place the pan in the oven and carefully add the water to the pan.<br>Cover tightly with foil.<br>Once the ribs are in the oven, leave them alone for 3 hours.<br>The water in the pan will allow the ribs to steam and the wire rack allows them to cook evenly throughout.<br>After 3 hours, carefully remove the foil and spread your favorite sauce (I recommend Memphis-style barbecue sauce) over the top of the ribs.<br>Cook uncovered for 30-40 minutes until the sauce has dried and formed a nice crust.<br>Serve immediately!","url":"https://recipe.bluelayer.org/recipe/18623/easy-oven-roasted-ribs"},{"id":"18617","title":"James Beard's Roasted Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Preheat oven to 350F.<br>Rub the ribs with salt and pepper on both sides.<br>Set a roasting or broiler rack in a roasting pan.<br>Arrange the ribs on the rack, meaty side facing up.<br>Put the pan on the center rack of the oven and bake for 30 minutes.<br>Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.<br>When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside.<br>If not, roast for another 10 minutes and check again.<br>When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates.<br>Serve hot.","url":"https://recipe.bluelayer.org/recipe/18617/james-beards-roasted-spareribs"},{"id":"18609","title":"Mexican Pork Burgers","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>spices, cumin seed<br>spices, oregano, dried<br>salt, table<br>spices, chili powder","directions":"Preheat grill 5 minutes.<br>Gently mix together ground pork and seasonings.<br>Shape into burgers about 3/4 inch in thickness.<br>Grill burgers 7-8 minutes.<br>Serve on buns with your favorite condiments.","url":"https://recipe.bluelayer.org/recipe/18609/mexican-pork-burgers"},{"id":"18598","title":"Irish's BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>spices, thyme, dried","directions":"Par-boil ribs for 40 minutes on simmer.<br>(add salt or other herbs here if you like).<br>Put on grill and slow cook each side for 10 minutes.<br>Brush on bbq sauce.<br>Grill until slightly crisp.<br>(Approximately 20 minutes).","url":"https://recipe.bluelayer.org/recipe/18598/irishs-bbq-ribs"},{"id":"18555","title":"Apple Radish BBQ Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sauce, barbecue<br>horseradish, prepared<br>sauce, worcestershire<br>spices, garlic powder","directions":"Place ribs in a stock pot, and cover with apple juice.<br>Bring to a boil, reduce heat, and simmer for 1 to 2 hours.<br>Preheat oven to 350 degrees F (175 degrees C).<br>In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt.<br>Stir in 3 tablespoons of the apple juice from the ribs.<br>Brush underside of ribs with 1/3 of the sauce.<br>Turn them over, and place in roasting pan.<br>Brush tops with remaining sauce.<br>Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.","url":"https://recipe.bluelayer.org/recipe/18555/apple-radish-bbq-ribs"},{"id":"18541","title":"Dry Rub Baby Back Ribs","ingredients":"spices, paprika<br>sugars, brown<br>orange juice, raw<br>salt, table<br>spices, cumin seed<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"In a small bowl, stir together all ingredients except the ribs.<br>Rub spice mixture all over the ribs.<br>Cover and refrigerate ribs for at least 2 hours or up to 24 hours.<br>Preheat oven to 400 degrees F.<br>Place the ribs in a roasting pan.<br>Bake for 1 to 2 hours, until meat easily pulls off the bones.","url":"https://recipe.bluelayer.org/recipe/18541/dry-rub-baby-back-ribs"},{"id":"18504","title":"Spiced Pork Tenderloin With Sauteed Apples","ingredients":"salt, table<br>spices, coriander seed<br>spices, pepper, black<br>spices, cinnamon, ground<br>spices, nutmeg, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>apples, raw, with skin<br>shallots, raw<br>salt, table<br>apples, raw, with skin<br>spices, thyme, dried","directions":"- heat a large cast-iron skillet over medium-high heat.<br>- combine first 5 incredients and sprinkle spice mixture evenly over pork.<br>- coat pan with cooking spray and add pork to pan.<br>Cook 3 minutes on each side.<br>- remove pork from pan and keep warm.<br>- melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.<br>- add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.<br>- Stir in thyme leaves.<br>- Serve apple mixture with the pork.","url":"https://recipe.bluelayer.org/recipe/18504/spiced-pork-tenderloin-with-sauteed-apples"},{"id":"18489","title":"Char's Tender Ribs","ingredients":"oil, canola<br>vinegar, red wine<br>spices, garlic powder<br>spices, garlic powder<br>salt, table<br>spices, chili powder<br>spices, coriander seed<br>parsley, fresh<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine oil, vinegar, garlic, salt, chili powder, cilantro and parsley.<br>Pour over ribs and turn to coat.<br>Marinate ribs in refrigerator at least 4 hours or up to 24 hours.<br>Preheat oven to 325 degrees F. Drain ribs; reserve marinade.<br>Place ribs on rack in a shallow, foil-lined roasting pan.<br>Bake 30 minutes.<br>Turn; brush ribs with the reserved marinade.<br>Bake 30 minutes.<br>Turn ribs over; brush with remaining marinade.<br>Bake 30 minutes.<br>Brush ribs with your favorite BBQ sauce.<br>Bake 15 minutes and continue to baste every 15 minutes until the ribs are fork tender, browned and crisp.<br>Cut into serving-size pieces.","url":"https://recipe.bluelayer.org/recipe/18489/chars-tender-ribs"},{"id":"18484","title":"Diane's Baked Beans With Sauerkraut","ingredients":"beans, snap, green, raw<br>sauerkraut, canned, solids and liquids<br>bacon, meatless<br>pork sausage, link/patty, unprepared<br>sugars, brown<br>catsup","directions":"Preheat oven 350.<br>Miix well.<br>Pour in cassserole dish.<br>Cover.<br>Bake covered for 2 hours.<br>Uncover and bake for 30 minutes.<br>I sometimes use turkey polish sausage.","url":"https://recipe.bluelayer.org/recipe/18484/dianes-baked-beans-with-sauerkraut"},{"id":"18466","title":"Standing Rib Roast","ingredients":"spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>water, bottled, generic<br>beef, grass-fed, ground, raw","directions":"Combine lemon pepper, paprika, garlic salt,rosemary and cayenne pepper; rub over roast.<br>Place roast with fat side up in a large roasting pan.<br>Insert a meat thermometer.<br>Bake, uncovered, at 325 degrees until roast reaches desired doneness.<br>Allow 23-25 minutes per pound for rare (140 degrees on thermometer), 27-30 minutes for medium (160 degrees on thermometer) and 32-35 min.<br>for well-done (170 degrees on thermometer) Remove to serving platter and keep warm.<br>Let stand 15 minutes before carving.<br>Au Jus: Pour meat juices from roasting pan into a glass measuring cup, skim off fat.<br>Add boiling water and bouillon to roasting pan and stir and scrape the bottom of the pan to remove drippings.<br>Stir in the meat drippings.<br>Serve on the side with the roast.","url":"https://recipe.bluelayer.org/recipe/18466/standing-rib-roast"},{"id":"18247","title":"Barbecue Ribs Or Pork Chops Recipe","ingredients":"soy sauce made from soy (tamari)<br>water, bottled, generic<br>sugars, brown<br>molasses<br>salt, table","directions":"Mix and bring to boil ingredients for marinating sauce; let cold.<br>Pour over ribs or possibly chops and let sit overnight.<br>Remove from sauce and bake in pan; cover tightly and bake at 375 degrees till tender (2 hrs).","url":"https://recipe.bluelayer.org/recipe/18247/barbecue-ribs-or-pork-chops-recipe"},{"id":"18176","title":"Chicken, Beef, Pork Or Shrimp Lo Mein Recipe","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"Marinate in: (1 hour at least) 2 tbsp.<br>sherry/vermouth 1 clove garlic (pressed) 2 tbsp.<br>sesame oil 3 tbsp.<br>oyster sauce 1/4 teaspoon grated ginger<br>1/2 pound fresh mushrooms 1/4 pound snow peas 2-3 green onions (1 inch pcs) 1 red pepper, cut in strips 1 green pepper, cut in strips 1 can water chestnuts 1 can bamboo shoots 1/2 c. water mixed with 2 tbsp.<br>cornstarch 1 teaspoon chicken bouillon 8 ounce.<br>linguini or possibly lo mein noodles<br>In wok cook chicken (meat) till white.<br>Remove.<br>Put in bowl (cover to keep hot).<br>Keep juices in wok.<br>Saute/fry vegetables in wok.<br>Add in a little sesame oil, oyster sauce; mix well.<br>Cook till vegetables are slightly crisp.<br>Add in water, cornstarch, bouillon mix.<br>Stir.<br>Add in cooked chicken or possibly meat.<br>Stir-fry about 5 more min.<br>Cook linguini \"al dente\".<br>Place in large bowl.<br>Top with chicken and vegetables.<br>Toss lightly.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/18176/chicken-beef-pork-or-shrimp-lo-mein-recipe"},{"id":"18139","title":"Southern Pan Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw<br>water, bottled, generic<br>salt, table<br>milk, buttermilk, fluid, cultured, lowfat<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>cornstarch<br>potatoes, raw, skin<br>lard<br>butter, without salt<br>bacon, meatless","directions":"Rinse chicken under cold running water.<br>Mix water and kosher salt in large bowl, stirring until salt dissolves.<br>Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).<br>Remove chicken from salt water brine and immerse in buttermilk.<br>Allow to marinate overnight (minimum 4 hours).<br>Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl.<br>Lay chicken on a wire cooling rack set over a sheet pan.<br>Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl.<br>Dredge chicken parts in flour mixture, shaking off excess.<br>Lay chicken parts on the wire cooling rack.<br>Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder.<br>When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down.<br>The chicken should be half covered in the butter-lard mixture.<br>Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly.<br>Dark meat cooks more slowly than white meat.<br>To check for doneness, cut a thigh to the bone and check for redness.<br>When evenly browned, removed the cooked chicken and place on cooling rack.<br>Serve hot or allow to cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/18139/southern-pan-fried-chicken"},{"id":"18028","title":"Grilled top loin pork roast, teriyaki","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, teriyaki, ready-to-serve<br>oil, olive, salad or cooking","directions":"Pierce the pork roast, and rub it with Wesson oil.<br>Generously maranade with teriyaki sauce.<br>Refrigerate overnight.<br>If you're up late, turn it, once.<br>To cook, place on grill, covered, with some mesquite chips, in the grill.<br>Grill till done, on one side, about 18 minutes on my Webber.<br>Turn the roast, and baste with teriyaki sauce.<br>Cover, and grill till done.<br>When finished, remove the roast from the grill, and baste the other side with teriyaki sauce, while the meat is still sizzling.<br>A little dry, it goes great with a moist potato salad.<br>Add a few drops of teriyaki to the potato salad.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/18028/grilled-top-loin-pork-roast-teriyaki"},{"id":"18023","title":"Salt-Free Red Chile Rub","ingredients":"spices, cumin seed<br>spices, paprika<br>terra dolce, organic chipotle dried chile peppers,<br>spices, oregano, dried","directions":"In cup, combine all ingredients.<br>Use on pork or chicken.","url":"https://recipe.bluelayer.org/recipe/18023/salt-free-red-chile-rub"},{"id":"17985","title":"Mexican Meatloaf","ingredients":"bread crumbs, dry, grated, plain<br>water, bottled, generic<br>sauce, salsa, ready-to-serve<br>beef, grass-fed, ground, raw","directions":"Heat oven to 375.<br>Mix bread crumbs with 1/2 cup water.<br>Add to salsa and meat**.<br>Season it however you like and mix thoroughly.<br>Shape into a loaf and put into a loaf pan.<br>Bake 1 hour.<br>**You can buy meatloaf mix at the store a combo of beef, veal, and pork.<br>Or, just use ground beef**","url":"https://recipe.bluelayer.org/recipe/17985/mexican-meatloaf"},{"id":"17892","title":"Beef Rib Roast With Horseradish And Walnut Sa Recipe","ingredients":"cream, whipped, cream topping, pressurized<br>horseradish, prepared<br>sugars, granulated<br>nuts, walnuts, english<br>lemon juice, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>kale, raw","directions":"FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium peaks.<br>Season with salt and pepper.<br>Continue beating till hard peaks form.<br>Mix in walnuts.<br>Cover and chill.<br>FOR BEEF: Preheat oven to 425F.<br>Place beef in roasting pan.<br>Spread 3 Tbsp.<br>mustard over.<br>Roast 45 min.<br>Cover loosely with foil; continue roasting till it reaches 125F.<br>for rare, about 1 hour 5 min.<br>Remove from oven.<br>Loosely tent foil over roast.<br>Let stand 30 min.<br>Transfer roast to platter.<br>Garnish with kale, if you like.<br>Serve, passing horseradish sauce and additional mustard.","url":"https://recipe.bluelayer.org/recipe/17892/beef-rib-roast-with-horseradish-and-walnut-sa-recipe"},{"id":"17865","title":"Favorite Brine for Pork/cider Maple","ingredients":"water, bottled, generic<br>salt, table<br>apples, raw, with skin<br>syrup, maple, canadian<br>sugars, brown<br>corn, sweet, white, raw","directions":"Stir the hot water and salt together until the salt is dissolved.<br>Add the apple cider, syrup, sugar and pepper.<br>Cool to below 45 degrees F. in the refrigerator.<br>Trim any excess external fat from the meat.<br>Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down.<br>Refrigerate the pork in the cure.<br>The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days.<br>(Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.)<br>If marinating for a day or longer, stir the brine daily and turn the pork occasionally.<br>To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it.<br>If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill.<br>If not, leave it in the brine and test again later.<br>I usually do a 4-6 lb pork loin and marinate 24 hours.<br>I have cooked in oven, indirect heat on grill and rotisserie.<br>They have all turned out fabulous!<br>This makes a VERY moist piece of meat when brined this way.","url":"https://recipe.bluelayer.org/recipe/17865/favorite-brine-for-pork-cider-maple"},{"id":"17848","title":"Basic Barbecue Rub","ingredients":"spices, paprika<br>spices, chili powder<br>salt, table<br>sugars, granulated<br>spices, cumin seed<br>spices, coriander seed<br>spices, pepper, black<br>spices, garlic powder","directions":"Blend all the ingredients together and store in a small container.<br>Ue when ready to barbecue.<br>Variations (adding to the dry rub above):.<br>Mustard and thyme:.<br>Add 4 tbsp Compliments Honey &amp; Garlic mustard, and 2 tbsp of fresh thyme leaves.<br>It is good for fish, poultry, meats, potatoes, and vegetables.<br>Mediterranean:.<br>Add puree of 2 tbsp green olive tapinade and a couple of cloves of fresh garlic.<br>Good for grilling vegetables, meat and seafood.<br>Coffee and cocoa:.<br>Add 1 tbsp finely ground dark roast coffee with 1 tbsp double chocolate truffle chocolate mix.<br>It's good with beef, pork, game and poultry.<br>Maple:.<br>Add 1 tbsp brown sugar, with 2 tbsp organic 100% maple syrup.<br>Good with pork, salmon, poultry, apples, pears, and squash.","url":"https://recipe.bluelayer.org/recipe/17848/basic-barbecue-rub"},{"id":"17847","title":"Pineapple Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pineapple, raw, all varieties<br>sugars, granulated<br>butter, without salt<br>spices, nutmeg, ground","directions":"In a separate pan (from the one rice was cooking in), place pineapple, sugar, butter and let simmer over a low fire.<br>When it reaches a thin syrup stage, remove from stove and add nutmeg.<br>Butter baking dish and place in alternate layers the cooked rice and the pineapple sauce, the last layer being pineapple.<br>Bake in 350 oven, 25-30 min.<br>or until lightly browned on top.<br>If rice seems to be getting too dry before browning, carefully add a few spoons of water.<br>Serves 8.<br>This could easily be used as a dessert, but it's a wonderful side dish with pork.","url":"https://recipe.bluelayer.org/recipe/17847/pineapple-rice"},{"id":"17839","title":"Sausage, Pepper & Onions Recipe","ingredients":"pork sausage, link/patty, unprepared<br>peppers, sweet, green, raw<br>onions, raw<br>spices, garlic powder<br>spices, pepper, black","directions":"Wash and seed green peppers.<br>Slice into half-inch strips.<br>Cut onions into 1/4 inch slices.<br>In large skillet saute/fry' onions and peppers in 2 Tbsp.<br>veg.<br>oil till limp and slightly brown.<br>Add in salt and pepper during cooking process.<br>Remove from skillet.<br>Brown meat in same skillet for 15 to 20 min or possibly till cooked through.<br>Return peppers and onions to skillet.<br>Simmer over low heat till ready to serve, stirring occasionally.<br>Cut meat into 4 inch pcs and serve warm on hoagie buns.","url":"https://recipe.bluelayer.org/recipe/17839/sausage-pepper-onions-recipe"},{"id":"17837","title":"Grilled Pork Rub","ingredients":"sugars, brown<br>spices, garlic powder<br>spices, chili powder<br>spices, pepper, black<br>spices, oregano, dried<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix seasonings in small bowl.<br>Coat pork evenly with the rub.<br>Refrigerate 30 minutes or up to 3 hours for extra flavor.<br>Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.<br>Let pork stand 5 minutes before cutting into thin slices.<br>Test Kitchen Tip: Pork loin roast or baby back ribs can also be prepared with the rub.","url":"https://recipe.bluelayer.org/recipe/17837/grilled-pork-rub"},{"id":"17831","title":"Barbecued Backbone Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>catsup<br>water, bottled, generic<br>salt, table<br>sauce, worcestershire<br>vinegar, distilled<br>sugars, brown<br>mustard, prepared, yellow","directions":"Arrange separated ribs or possibly backbone in shallow pan.<br>Mix remaining ingredients together and cook till onions are tender.<br>Pour sauce over meat.<br>Cover and bake 1 1/2 hrs or possibly till meat is tender.","url":"https://recipe.bluelayer.org/recipe/17831/barbecued-backbone-recipe"},{"id":"17770","title":"Italian Sausage and Red Grapes","ingredients":"pork sausage, link/patty, unprepared<br>grapes, red or green (european type, such as thompson seedless), raw<br>vinegar, balsamic<br>butter, without salt","directions":"Parboil the hot sausage for about 10 minutes.<br>Add the grapes and the balsamic vineger to an oval baking dish.<br>Place the sausages on top of the grapes.<br>Bake the dish at the highest oven setting for 8 minutes and turn, then bake for another 8 minutes.<br>After the sausages are browned, remove them, mash some of the grapes and heat them with the pan juices until boiling.<br>Add the butter and whisk into a sauce.<br>Serve the sausages with the sauce and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/17770/italian-sausage-and-red-grapes"},{"id":"17743","title":"Moo Dang","ingredients":"sugars, granulated<br>soy sauce made from soy (tamari)<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>wei-chuan, five spice powder,","directions":"Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like.<br>Marinade with the rest of the ingredients for at least half an hour or overnight.<br>Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil.<br>When done, the pork should be reddish, firm and dry but not burned.","url":"https://recipe.bluelayer.org/recipe/17743/moo-dang"},{"id":"17665","title":"Apple Butter and Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>butter, without salt<br>sugars, brown<br>water, bottled, generic<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Using an injection needle, inject apple juice into the the roast in multiple places.<br>Sprinkle with salt.<br>Place tenderloin in a 11x7-inch baking dish.<br>Add remaining apple juice and let stand 30 minutes or chill 2 hours.<br>Bake in preheated 350 degree oven for 15 minutes.<br>Drain.<br>Stir together apple butter and remaining 4 ingredients.<br>Spread or brush over roast.<br>Bake an additional 15-20 minutes or until thermometer inserted in thickest part registers 145 degrees.<br>Let stand 15 minutes before serving.<br>(Temperature will rise during this rest period).","url":"https://recipe.bluelayer.org/recipe/17665/apple-butter-and-pork-tenderloin"},{"id":"17657","title":"Standing Rib Roast","ingredients":"spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, rosemary, dried<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>beef, grass-fed, ground, raw","directions":"Combine all seasonings and rub over roast.<br>Place roast fat side up in a large roasting pan, insert meat thermometer.<br>Bake uncovered at 350 degrees until roast reaches desired doneness.<br>Allow 23 to 25 minutes per pound for rare, 27 to 30 for medium, 32 to 35 for well done.<br>Let stand for 10 to 15 minutes before carving.<br>Pour pan juices into glass measuring cup, skim fat.<br>Add boiling water and bouillon to pan and stir to remove brown bits, stir in reserved juice.","url":"https://recipe.bluelayer.org/recipe/17657/standing-rib-roast"},{"id":"17649","title":"Prime Rib With Garlic Butter Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>butter, without salt<br>butter, without salt<br>spices, garlic powder<br>soup, beef broth or bouillon canned, ready-to-serve<br>sauce, worcestershire<br>chives, raw","directions":"Heat oven to 450F.<br>Sprinkle roast with salt and pepper.<br>Place roast, rib side down, in large shallow roasting pan.<br>Bake at 450F for 15 minutes; reduce oven temperature to 325F.<br>Bake 1 hour 45 minutes to 2 hours, or until desired doneness.<br>Remove from oven, cover loosely with foil; let stand 15 minutes.<br>Meanwhile, melt 2 tbsp butter in medium sauce pan over medium heat.<br>Add garlic; cook 2-4 minutes or until garlic is lightly browned.<br>Add broth and Worcestershire sauce.<br>Bring to a boil; remove from heat.<br>Slowly whisk in remaining 3/4 cup butter.<br>Stir in chives, and serve immediately with prime rib.","url":"https://recipe.bluelayer.org/recipe/17649/prime-rib-with-garlic-butter-sauce"},{"id":"17552","title":"Spicy Mongolian Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>seeds, sesame seeds, whole, dried<br>sauce, hot chile, sriracha","directions":"Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.<br>Close lid; heat grill to 350 degrees F.<br>Place ribs on grate over unlit area; cover.<br>Grill 2 hours or until tender, turning every 30 min.<br>and monitoring for consistent grill temperature.<br>Meanwhile, mix remaining ingredients until blended.<br>Move ribs to grate over lit area of grill; brush with half the barbecue sauce mixture.<br>Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/17552/spicy-mongolian-ribs"},{"id":"17545","title":"Baked Pork Filet Recipe","ingredients":"oil, olive, salad or cooking<br>lemon juice, raw","directions":"Heat oil on flat plate &amp; brown the fillet.<br>Lay out a piece of foil &amp; brush with oil.<br>Arrange herbs over the center &amp; put the fillet on top.<br>Sprinkle with salt &amp; pepper.<br>Add in lemon juice.<br>Wrap the foil around the fillet &amp; seal edges.<br>Place in preheated barbecue &amp; bake for 30 min.<br>Upon serving, unwrap the meat &amp; pour the juice into a serving jug, throw away foil and herbs.<br>Serve fillet on with snow peas and potatoes with the juices as a sauce.<br>A wine to go with pork fillet A slightly sweet white, with good body.<br>This recipe is interesting because of the way in that it is written.<br>I wonder what was the first language of the person who wrote it.<br>We'll never know!","url":"https://recipe.bluelayer.org/recipe/17545/baked-pork-filet-recipe"},{"id":"17525","title":"Szekely Goulash","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, paprika<br>salt, table<br>salt, table<br>oil, olive, salad or cooking<br>onions, raw<br>water, bottled, generic<br>sauerkraut, canned, solids and liquids<br>water, bottled, generic<br>cream, sour, cultured","directions":"Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.<br>Add the meat to the pot and brown the meat all over.<br>Add 2-3 tbsp hot water.<br>Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.<br>Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.<br>Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.","url":"https://recipe.bluelayer.org/recipe/17525/szekely-goulash"},{"id":"17517","title":"Marylou's Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>sugars, brown<br>spices, paprika<br>sauce, barbecue","directions":"Mix salt, brown sugar and paprika<br>Rub ribs with mixture of seasonings<br>Grease baking pan or dish and add 1\" of water<br>Place ribs in water in one layer and cover<br>Bake for 3 hours at 275' turning once after 1-1/2 hours<br>Drain liquid and add BBQ sauce.<br>Bake uncovered an additional 30 minutes at 400'","url":"https://recipe.bluelayer.org/recipe/17517/marylous-ribs"},{"id":"17475","title":"Honey Spareribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>honey<br>soy sauce made from soy (tamari)<br>onions, raw<br>spices, pepper, black","directions":"Place ribs in large container.<br>Blend honey, soy sauce, onion and black pepper.<br>Pour over ribs.<br>Cover and chill for 24 hrs, turning ribs occasionally.<br>Set oven at 300 degrees.<br>Arrange ribs on rack and bake for 2 hrs or possibly till tender.<br>Baste occasionally.<br>Turn ribs once during cooking.<br>Serves 6.","url":"https://recipe.bluelayer.org/recipe/17475/honey-spareribs-recipe"},{"id":"17462","title":"Deviled Sausages","ingredients":"oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>water, bottled, generic<br>soy sauce made from soy (tamari)<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, red or cayenne<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown","directions":"Heat olive oil in a large skillet over medium heat.<br>Cook sausages, about 15 minutes, until well browned and cooked through.<br>Drain fat, and return skillet and sausages to medium heat.<br>Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar.<br>Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/17462/deviled-sausages"},{"id":"17442","title":"\"Spare Some\" Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue<br>water, bottled, generic","directions":"Heat barbecue to 375 degrees F.<br>Use fork to gently lift and peel membrane (silverskin) from backside of each rack of ribs; discard.<br>Place ribs in shallow dish; brush with 1/2 cup barbecue sauce.<br>Refrigerate 30 min.<br>Place half the ribs in single layer on sheet of heavy-duty foil.<br>Bring up long sides of foil, then double fold both short ends to seal, leaving top open.<br>Pour 1/4 cup water into packet.<br>Double fold top to seal, leaving room for heat circulation.<br>Repeat with remaining ribs on second sheet of foil.<br>Grill 45 min.<br>to 1 hour or until ribs are done.<br>Remove ribs from foil; discard foil.<br>Return ribs to barbecue; brush evenly with half of the remaining barbecue sauce.<br>Grill 15 min., turning occasionally and brushing with remaining barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/17442/spare-some-ribs"},{"id":"17438","title":"Vinegar Dipping Sauce for Tripe","ingredients":"vinegar, red wine<br>mustard, prepared, yellow<br>sugars, brown<br>spices, pepper, black<br>butter, salted","directions":"mix first 4 ingredients together until brown sugar is dissolved and it looks kinda like paste.<br>add the paste to MELTED butter and mix well.<br>can be served with fresh pork rinds, cracklings, tripe","url":"https://recipe.bluelayer.org/recipe/17438/vinegar-dipping-sauce-for-tripe"},{"id":"17401","title":"Baked Beans With Secret Ingredient","ingredients":"beef, grass-fed, ground, raw<br>salt, table<br>onions, raw<br>peppers, sweet, green, raw<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>sugars, brown<br>catsup","directions":"Brown ground beef with salt, onion, and green pepper.<br>Drain grease.<br>Add remaining ingredients.<br>Bake 1 hour at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/17401/baked-beans-with-secret-ingredient"},{"id":"17382","title":"Baked Sausage Links Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN<br>PLACE SAUSAGE ON 3 SHEET PANS (18 BY 26-INCH); BAKE IN 400 F. OVEN 10 Min Or possibly Till HEATED.<br>TURN AFTER 5 Min.<br>SERVING SIZE: 2 LINKS","url":"https://recipe.bluelayer.org/recipe/17382/baked-sausage-links-recipe"},{"id":"17318","title":"Prime Rib","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, rosemary, dried<br>spices, garlic powder","directions":"Preheat oven to 375 degrees F.<br>Place the prime rib (standing rib roast) bone side down in a roasting pan.<br>Rub the whole roast with olive oil, sea salt, rosemary and garlic.<br>(You can also get a rosemary/garlic seasoning (Tones); dont be afraid, it doesnt all have to be fresh.)<br>Cook for 1 1/2 to 2 hours, or about 15-20 minutes per pound.","url":"https://recipe.bluelayer.org/recipe/17318/prime-rib"},{"id":"17315","title":"E-Z Adobo Pork Ribs With Molasses-Chile Barbecue Sauce","ingredients":"spices, garlic powder<br>spices, cumin seed<br>spices, chili powder<br>sugars, brown<br>salt, table<br>spices, pepper, black<br>spices, coriander seed<br>spices, oregano, dried<br>orange juice, raw<br>lime juice, raw<br>sauce, ready-to-serve, pepper, tabasco<br>oil, olive, salad or cooking<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>molasses<br>catsup<br>lime juice, raw<br>spices, cumin seed<br>spices, coriander seed<br>sauce, peppers, hot, chili, mature red, canned","directions":"Preheat the oven to 200 degrees.<br>In a food processor or blender, combine the paste ingredients and blend until smooth.<br>Dry the ribs with paper towels, then rub them thoroughly with the paste.<br>Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork.<br>The meat will be tender and pull easily from the bone.<br>Remove the ribs from the oven.<br>They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.<br>While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.<br>Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows.<br>A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes.<br>The longer the ribs cook, the better.<br>Brush them with the sauce during the last minute on the grill.<br>Cut the ribs apart between the bones and serve the remaining barbecue on the side.","url":"https://recipe.bluelayer.org/recipe/17315/e-z-adobo-pork-ribs-with-molasses-chile-barbecue-sauce"},{"id":"17306","title":"Tex-Mex Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, salsa, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>cream, sour, cultured<br>avocados, raw, all commercial varieties<br>salt, table<br>spices, pepper, black<br>water, bottled, generic","directions":"Heat a large nonstick skillet over medium-high heat, and coat with cooking spray.<br>Add pork, and sprinkle with kosher salt, and black pepper.<br>Saute for 8 minutes or until lightly browned.<br>Add salsa and water to pan, and bring to a boil.<br>Reduce heat and simmer for 5 minutes, or until slightly thickened.<br>Serve pork mixture over rice, and top with sour cream and avocado.","url":"https://recipe.bluelayer.org/recipe/17306/tex-mex-pork"},{"id":"17205","title":"Antipasto Kabobs","ingredients":"cheese, parmesan, hard<br>artichokes, (globe or french), raw<br>olives, ripe, canned (small-extra large)<br>olives, ripe, canned (small-extra large)<br>pepperoni, beef and pork, sliced<br>cheese, provolone<br>cherries, sweet, raw<br>salad dressing, italian dressing, commercial, regular","directions":"Cook tortellini according to package directions.<br>Quarter artichoke hearts.<br>Thread cooled tortellini, artichokes, olives, meat choice, provolone, and cherry tomatoes onto 40 skewers skewers.<br>Place in a shallow baking dish or refrigerator container.<br>Drizzle with salad dressing turning to coat.<br>Cover and chill at least 4 hours then drain well before serving.","url":"https://recipe.bluelayer.org/recipe/17205/antipasto-kabobs"},{"id":"17152","title":"Orange Barbecued Ribs","ingredients":"sauce, barbecue<br>orange juice, raw<br>orange juice, raw<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Heat greased grill to low heat.<br>Mix barbecue sauce, zest, juice and pepper.<br>Place ribs, bone-sides down, on grill.<br>Grill, uncovered, 30 min.<br>on each side.<br>Brush with barbecue sauce mixture.<br>Grill 30 min.<br>or until ribs are done (160F), turning and brushing occasionally with barbecue sauce mixture.","url":"https://recipe.bluelayer.org/recipe/17152/orange-barbecued-ribs"},{"id":"17117","title":"Tasso","ingredients":"spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, onion powder<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, onion powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix together well all the spices in a medium bowl.<br>Dredge each pork slice in the mixture, pressing it into the meat.<br>Wrap tightly in individual pieces of plastic wrap.<br>Refrigerate to cure for at least three days, and up to 1 week before using.","url":"https://recipe.bluelayer.org/recipe/17117/tasso"},{"id":"17104","title":"Polynesian Slow Cooker Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>sugars, brown<br>honey<br>soy sauce made from soy (tamari)<br>catsup<br>salt, table","directions":"Place ribs in your slow cooker or crock pot.<br>Let cook for 1 hour on low.<br>Drain well.<br>Mix together remaining ingredients and pour over ribs.<br>Turn to coat and let cook on low for 8 to 10 hours.<br>Serve with plenty of sauce.","url":"https://recipe.bluelayer.org/recipe/17104/polynesian-slow-cooker-spareribs"},{"id":"17048","title":"Strawberry-Blackberry Spinach Salad","ingredients":"strawberries, raw<br>blackberries, raw<br>vinegar, balsamic<br>honey<br>spinach, raw<br>cheese, feta<br>nuts, cashew nuts, raw<br>oil, olive, salad or cooking","directions":"Trim and cut the strawberries into bite sized pieces.<br>Wash the blackberries but keep them whole.<br>Pat dry.<br>In a medium sized bowl mix the vinegar and honey, then toss in the berries and mix to coat.<br>Allow berries to sit for about 10 minutes, stirring occasionally.<br>While the berries are soaking, put the spinach, feta and cashews in a medium bowl.<br>When the berries are done soaking, use a slotted spoon to remove them from the vinegar mixture and add them to the salad.<br>Then add the olive oil to the remaining vinegar mixture and whisk to mix, then pour over the salad.<br>Toss the coat the greens evenly.<br>Divide the salad between two plates and serve with warm bread.<br>This recipe serves two adults and two little ones, or two adults who dont feel like sharing.<br>Adding a grilled chicken breast or pork chop would make a full meal too.","url":"https://recipe.bluelayer.org/recipe/17048/strawberry-blackberry-spinach-salad"},{"id":"16994","title":"Morisqueta Con Chorizo","ingredients":"lard<br>pork sausage, link/patty, unprepared<br>onions, raw<br>tomatoes, red, ripe, raw, year round average<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry.<br>Remove with slotted spoon and set aside.<br>Remove all but 3 tablespoons of the fat or add fat to make that amount.<br>Add the onion and fry for 1 minute or until transparent but not browned.<br>Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes.<br>Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined.<br>Serve as a dry soup.","url":"https://recipe.bluelayer.org/recipe/16994/morisqueta-con-chorizo"},{"id":"16939","title":"Tender Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>tomato sauce, canned, no salt added<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>mustard, prepared, yellow","directions":"Cut roast in half, place in a 5 quart slow cooker.<br>Combine remaining ingredients; pour over roast.<br>Cover and cook on Low for 8 to 9 hours or until a meat thermometer reads 160 to 170 degrees.<br>Remove roast to a serving platter and keep warm.<br>If desired, skim fat from pan juices and thicken for gravy.<br>Yield 8 servings.","url":"https://recipe.bluelayer.org/recipe/16939/tender-pork-roast"},{"id":"16929","title":"Easy BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Cut ribs into 2-rib sections.<br>Place in Dutch oven or large saucepan.<br>Add water to completely cover ribs; cover with lid.<br>Bring to boil; simmer on medium-low heat 20 min.<br>Drain.<br>Heat barbecue to medium heat.<br>Grill ribs 10 min.<br>or until done, turning occasionally and brushing with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/16929/easy-bbq-ribs"},{"id":"16918","title":"Garlic-Glazed Beef Ribs","ingredients":"garlic chili sauce,<br>lemon juice, raw<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Preheat grill to medium heat.<br>Mix steak sauce and lemon juice.<br>Grill ribs 20 min.<br>or until cooked through, turning and brushing occasionally with the steak sauce mixture.","url":"https://recipe.bluelayer.org/recipe/16918/garlic-glazed-beef-ribs"},{"id":"16879","title":"Fantastic Sausage Dip","ingredients":"pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>tomatoes, red, ripe, raw, year round average","directions":"Brown the ground sausage, and drain.<br>Add the rest of the ingredients and put it in a crock pot, heat through.<br>Bring a bag of chips!","url":"https://recipe.bluelayer.org/recipe/16879/fantastic-sausage-dip"},{"id":"16827","title":"Slow Cooker Pork Carnitas","ingredients":"spices, chili powder<br>spices, cumin seed<br>spices, garlic powder<br>salt, table<br>spices, onion powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine dry indredients and coat ribs with rub.<br>Place in slow cooker.<br>Cook on low for 8 to 10 hours or until browned and tender enough to shred.<br>Serve on soft flour tortillas with your favorite taco toppings.","url":"https://recipe.bluelayer.org/recipe/16827/slow-cooker-pork-carnitas"},{"id":"16805","title":"Oven Barbecued Pork for Carnitas or Sandwiches","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>spices, paprika<br>salt, table<br>spices, pepper, black<br>spices, garlic powder<br>mustard, prepared, yellow","directions":"Adjust oven rack to lowest position and heat oven to 250 degree F. Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl.<br>Pat roast dry and place on rack set over foil-lined shallow baking sheet.<br>Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub.<br>Carefully turn roast over.<br>Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub.<br>Roast until meat thermometer registers 170 degree F, 9 to 11 hours, depending on size.<br>Transfer pork to platter and cool enough to handle, about 1 hour.<br>Cut roast into 1- to 2-inch chunks and shred meat into a large bowl.<br>Add enough pan drippings to moisten pork and stir to combine.","url":"https://recipe.bluelayer.org/recipe/16805/oven-barbecued-pork-for-carnitas-or-sandwiches"},{"id":"16783","title":"Sausage Gravy I","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"Brown sausage in a large skillet over medium-high heat.<br>Set aside, leaving the drippings in the skillet.<br>Mix bacon grease into the sausage drippings.<br>Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.<br>Gradually whisk milk into skillet.<br>When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.<br>Season with salt and pepper.<br>Reduce heat, and simmer for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16783/sausage-gravy-i"},{"id":"16769","title":"Chorizo Meatballs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork sausage, link/patty, unprepared<br>vinegar, cider<br>spices, paprika","directions":"Preheat oven to 425.<br>Mix all ingredients in a bowl.<br>The chorizo will not crumble like the ground pork.<br>So you'll want to tear it into smaller chunks so it blends well with the other ingredients.<br>Form mixture into 16 to 20 balls.<br>Place in a stoneware or glass baking dish.<br>Bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/16769/chorizo-meatballs"},{"id":"16747","title":"Bean Thread Noodles with Pork","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>oil, sesame, salad or cooking<br>oil, corn, peanut, and olive<br>spices, ginger, ground<br>spices, garlic powder<br>onions, spring or scallions (includes tops and bulb), raw<br>soy sauce made from soy (tamari)<br>beans, snap, green, raw<br>salt, table<br>sugars, granulated<br>oil, sesame, salad or cooking<br>soup, chicken broth or bouillon, dry<br>onions, spring or scallions (includes tops and bulb), raw","directions":"Soak noodles in a large bowl of warm water for 15 minutes.<br>When they are soft, drain them and discard the water.<br>Combine the meat with the soy sauce, rice wine and sesame oil.<br>Heat a wok or large saute pan until it is hot.<br>Add the oil and meat.<br>Stir-fry the mixture for 2 minutes.<br>Then add the rest of the ingredients.<br>Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated.<br>Ladle into a large serving bowl, garnish with the scallions and serve.<br>Makes 2 to 4 servings","url":"https://recipe.bluelayer.org/recipe/16747/bean-thread-noodles-with-pork"},{"id":"16721","title":"Beef... Perfect Beef Rib Roast","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>spices, pepper, black","directions":"Roast should be @ room temperature before you start cooking.<br>Bake in open roaster pan 1 1/4 hours fat side up, in a 375 oven.<br>Turn off oven and do not open the door.Leave the meat in unopened oven for about 2 hours.<br>Forty five minutes before serving, sprinkle with salt and pepper turn oven to 300.<br>You can add other spices if you would like.<br>This recipe is fine for any size roast over 4 pounds.<br>Count on one pound per person.<br>All the slices will be the same shade of pink.","url":"https://recipe.bluelayer.org/recipe/16721/beef-perfect-beef-rib-roast"},{"id":"16701","title":"Pork Tenderloin Diane Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>butter, without salt<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>parsley, fresh","directions":"Press each tenderloin slice to a 1 inch thickness.<br>Sprinkle surfaces of medallions with lemon pepper.<br>Heat butter in a heavy skillet, cook medallions 3 to 4 min on each side.<br>Remove to serving platter and keep hot.<br>Add in lemon juice and Worcestershire sauce and mustard to skillet.<br>Cook, stirring with pan juices, till heated through.<br>Pour sauce over medallions.<br>Sprinkle with parsley and serve.<br>Makes four servings.","url":"https://recipe.bluelayer.org/recipe/16701/pork-tenderloin-diane-recipe"},{"id":"16622","title":"Autumn Fruit Sauce Recipe","ingredients":"cranberry sauce, canned, sweetened<br>sugars, brown<br>orange juice, raw<br>orange juice, raw<br>spices, ginger, ground<br>spices, nutmeg, ground<br>pineapple, raw, all varieties<br>apples, raw, with skin","directions":"Combine cranberry sauce, brown sugar, orange rind, orange juice, ginger and nutmeg in medium-sized non-aluminum saucepan, stirring well.<br>Stir in minced pineapple and apple.<br>Cook over low heat 5 min or possibly till apple is tender, stirring frequently.<br>Serve hot with chicken, turkey or possibly pork.<br>Only 23 calories per Tbsp..","url":"https://recipe.bluelayer.org/recipe/16622/autumn-fruit-sauce-recipe"},{"id":"16585","title":"Asian BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>roland, seasoned rice wine vinegar,<br>sugars, granulated<br>catsup<br>spices, garlic powder","directions":"preheat oven to 275.<br>place ribs in a large baking pan.<br>mix remainder of ingredients in a seperate bowl and pour over ribs.<br>refrigerate for 1 hour.<br>bake for 1 hour.<br>turn heat to 375 and bake for 45 minutes or add to grill and grill until done.<br>plate and enjoy.","url":"https://recipe.bluelayer.org/recipe/16585/asian-bbq-ribs"},{"id":"16584","title":"Aunt Louise's Peanut Stuffing Recipe","ingredients":"onions, raw<br>bread crumbs, dry, grated, plain<br>butter, without salt<br>spices, pepper, red or cayenne<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Cook onion slowly in butter 5 min.<br>Add in bread crumbs, peanuts, salt, and a dash of cayenne.<br>Soften with the evaporated lowfat milk.<br>Yield 1 2/3 c.,sufficient for 1 medium sized fowl or possibly 6 pork chops.<br>*My Mama told me which meant peanuts roasted in the shell, shelled, put through a meat grinder.<br>I've never made this.<br>Mama said it was wonderful.","url":"https://recipe.bluelayer.org/recipe/16584/aunt-louises-peanut-stuffing-recipe"},{"id":"16544","title":"Cheddar Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>cheese, cheddar<br>salt, table<br>spices, pepper, black<br>spices, fennel seed<br>spices, nutmeg, ground","directions":"Place all ingredients in a food processor and process until thoroughly combined but still chunky.<br>Place the mixtrure in a piping bag.<br>Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.<br>Leave several inches of platic wrap empty on either side of the sausage.<br>Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.<br>Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.<br>If any air pockets form prick them with a pin.<br>Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.<br>Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.<br>Just cook them through then cool the sausages by immersing them in ice water for a few minutes.<br>Cut off the plastic wrap and squeeze out the sausage.<br>When ready to serve quickly reheat them by browning them in a bit of butter until heated through.<br>Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16544/cheddar-sausage"},{"id":"16493","title":"Cumin Crusted Pork Tenderloin With Orange Cilantro Vinaigrette","ingredients":"spices, coriander seed<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, coriander seed<br>salt, table<br>orange juice, raw<br>orange juice, raw<br>vinegar, red wine<br>oil, olive, salad or cooking<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, coriander seed","directions":"Preheat oven to 450.<br>Mix together the ground coriander, salt, ground pepper, and cumin seeds.<br>Coat two one pound pork tenderloins with 1 T olive oil and then rub the meat all over with the spices.<br>Place the loins in a baking pan and bake, turning once, for about 25 minutes-until internal temp is 140 degrees on a meat thermometer.<br>Let the meat sit a few minutes without cutting after you take it out of the oven so the juices settle inside.<br>For the vinaigrette, Combine all ingredients and You can make this ahead of time and refrigerate it, but get out about 15 minutes before you serve it and whisk again when it reaches room temperature.","url":"https://recipe.bluelayer.org/recipe/16493/cumin-crusted-pork-tenderloin-with-orange-cilantro-vinaigrette"},{"id":"16470","title":"Spicy Sausage and Kale Soup","ingredients":"soup, beef broth or bouillon canned, ready-to-serve<br>potatoes, raw, skin<br>fresh red onions,<br>pork sausage, link/patty, unprepared<br>kale, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, red or cayenne","directions":"Add beef broth, potatoes and onions to a large pot.<br>Place the pot over the stove and cook over a medium heat uncovered for 10 minutes.<br>Add remaining ingredients.<br>Cover the pot and bring to a boil.<br>Reduce the heat and simmer for an additional 10 minutes, making sure the potatoes are tender and the kale is a nice shade of dark green.","url":"https://recipe.bluelayer.org/recipe/16470/spicy-sausage-and-kale-soup"},{"id":"16461","title":"Sweet and Sour Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, brown<br>water, bottled, generic<br>vinegar, distilled<br>soy sauce made from soy (tamari)<br>water, bottled, generic<br>cornstarch","directions":"Place pork in 3 1/2 quart slow cooker.<br>Mix Brown sugar and first amount of water in bowl.<br>Add vinegar and soy sauce.<br>Stir.<br>Pour over pork.<br>Cover.<br>Cook on Low for 8-10 hours or on High for 4-5 hours.<br>Tilt Slow cooker and skim off any fat.<br>Stir second amount of water and cornstarch together in bowl.<br>Add to slow cooker.<br>Cook on High for 15-20 minutes to thicken or pour into large saucepan to thicken on burner.","url":"https://recipe.bluelayer.org/recipe/16461/sweet-and-sour-pork-ribs"},{"id":"16371","title":"Awesome Lil' Smokies","ingredients":"pork sausage, link/patty, unprepared<br>sugars, brown<br>bacon, meatless","directions":"Cut maple bacon in half.<br>Wrap each smokey in a piece of bacon and secure with a toothpick.<br>Place them in the center of an aluminum pan.<br>Sprinkle with the sugar.<br>Bake at 400F until bacon is done.<br>Dig in!","url":"https://recipe.bluelayer.org/recipe/16371/awesome-lil-smokies"},{"id":"16352","title":"Braised Sweet Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>syrup, maple, canadian<br>orange juice, raw","directions":"Heat the oven to 400 degrees F and arrange a rack in the middle.<br>Arrange sausage links in a single layer in a 13-by-9-inch baking dish.<br>Combine orange juice, syrup, and zest in a small bowl.<br>Pour juice mixture over sausage links and turn to coat.<br>Roast until browned and caramelized, turning halfway through, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/16352/braised-sweet-sausage-recipe"},{"id":"16349","title":"Pork Ribs With Apple Barbecue Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>vinegar, distilled<br>tomatoes, red, ripe, raw, year round average<br>sugars, brown<br>sauce, worcestershire<br>spices, rosemary, dried<br>spices, thyme, dried<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>salt, table","directions":"Cut the ribs into manageable pieces.<br>Place in a large stock pot.<br>Pour apple juice over ribs, cover and simmer for 1 hour.<br>Drain, reserving cooking liquid.<br>Keep ribs warm.<br>Strain the liquid.<br>Skim off as much fat as you can from the reserved liquid.<br>Then reduce what remains to about 2 cups in volume.<br>Add the remaining ingredients, bring to a boil, reduce heat, and simmer until the consistency of a thick sauce.<br>Stir often so it doesn't stick to the bottom of the pan.<br>Taste and adjust seasonings.<br>Paint sauce on ribs and either run under your over broiler or cook on the barbecue for a few minutes per side to finish.<br>Serve with your favourite potato salad and coleslaw.","url":"https://recipe.bluelayer.org/recipe/16349/pork-ribs-with-apple-barbecue-sauce"},{"id":"16321","title":"Chicago-Style BBQ Ribs","ingredients":"catsup<br>sugars, brown<br>sauce, barbecue<br>vinegar, distilled<br>sugars, granulated<br>sauce, worcestershire<br>spices, paprika<br>spices, onion powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Bake ribs at 450F for 20 minutes.<br>Pour off fat.<br>Reduce oven to 300F and cook 30 minutes more.<br>Meanwhile, mix sauce and simmer over low heat for 30 minutes.<br>Drain ribs and cover with sauce.<br>Cook another hour, basting every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16321/chicago-style-bbq-ribs"},{"id":"16269","title":"Low Carb Taco Salad Deluxe","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>spices, chili powder<br>spices, garlic powder<br>spices, oregano, dried<br>spices, cumin seed","directions":"Combine salsa, sour cream and heavy cream and refrigferate.<br>Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned.<br>Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally.<br>Remove lid and continue to simmer until water is almost all gone.<br>Taste for seasoning and add salt and pepper if needed.<br>Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it.<br>Seal and shake to coat lettuce with dressing.<br>Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.","url":"https://recipe.bluelayer.org/recipe/16269/low-carb-taco-salad-deluxe"},{"id":"16219","title":"Afelia (Braised Pork With Coriander) Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>potatoes, raw, skin<br>mushrooms, white, raw<br>spices, pepper, red or cayenne<br>spices, coriander seed","directions":"Cut pork into approximately 3 cm (1-1/4 inch) pcs leaving some fat on meat as this is desirable.<br>Heat half the butter in a heavy based pan and brown potatoes.<br>Remove and keep aside.<br>Add in remaining butter and brown pork on each side, push to side of pan.<br>Trim and clean mushrooms and fry quickly in pan next to meat.<br>Stir to combine.<br>Reduce heat to low.<br>Pour in wine, add in salt and pepper to taste and place potatoes on top.<br>Sprinkle with coriander seeds, cover pan with lid and simmer over low heat for 45 min or possibly till pork and potatoes are tender.<br>Serve with a tossed green salad.","url":"https://recipe.bluelayer.org/recipe/16219/afelia-braised-pork-with-coriander-recipe"},{"id":"16218","title":"Barbecued Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, hoisin, ready-to-serve<br>soy sauce made from soy (tamari)<br>catsup<br>spices, garlic powder<br>water, bottled, generic","directions":"Preheat the oven to 350 degrees.<br>Trim any fat or gristle from the pork with a sharp knife or a cleaver.<br>Mix the Barbecue Sauce ingredients in a bowl.<br>Add the pork and toss to coat.<br>Place the pork on a baking sheet lined with aluminum foil, and bake for 35 to 45 minutes, until cooked through.<br>Let cool.<br>Cut the pork into slices about 3/4 inch thick and 1 1/2 inches long.","url":"https://recipe.bluelayer.org/recipe/16218/barbecued-pork"},{"id":"16183","title":"Kicked Up Pigs in the Blanket","ingredients":"oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared<br>wheat flours, bread, unenriched<br>marmalade, orange<br>mustard, prepared, yellow","directions":"Preheat the fryer.<br>Bring a pot of salted water to a boil.<br>Poach the boudan for 4 minutes and drain.<br>Cool the boudin completely.<br>In a large saute pan, heat the olive oil.<br>When the oil is hot, sear the boudan for 2 minutes on each side.<br>Remove from the pan and cool.<br>Lightly flour a surface.<br>Roll out each piece to a 1/4-inch thick.<br>Spread 1 tablespoon of the marmalade in the center of each piece of dough.<br>Place a link of boudin on one third of the dough.<br>Carefully roll the dough and sausage up together, like rolling up a rug.<br>Make sure the sausage is covered completely.<br>Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down.<br>Cover the dough with plastic wrap and place in a warm, draft-free area.<br>Let the dough rise until double in size, about 30 to 45 minutes.<br>Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning.<br>Remove the pigs in the blanket from the oil and drain on a paper-lined plate.<br>Season with Essence.<br>Serve the pigs in the blanket with Creole mustard","url":"https://recipe.bluelayer.org/recipe/16183/kicked-up-pigs-in-the-blanket"},{"id":"16137","title":"Slow Cooker Potluck Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>sugars, brown<br>vinegar, distilled<br>honey<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black","directions":"Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.<br>Cook on High for 5 hours.","url":"https://recipe.bluelayer.org/recipe/16137/slow-cooker-potluck-spareribs"},{"id":"16046","title":"Cranberry Barbecued Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>cranberry sauce, canned, sweetened<br>sauce, hoisin, ready-to-serve<br>spices, onion powder<br>salt, table<br>spices, pepper, black","directions":"Remove fat and membranes from riblets and place on greased broiler pan.<br>Cover riblets with tin foil and bake 50 minutes.<br>Combine cranberry sauce, hoisin sauce, onion powder, salt, and pepper.<br>Brush 1/2 of the mixture over the pork and bake uncovered for another 10-20 minutes.<br>Heat the remaining sauce to boiling, remove from heat, and serve over pork.","url":"https://recipe.bluelayer.org/recipe/16046/cranberry-barbecued-ribs"},{"id":"16022","title":"Copy Cat Hard Rock Cafe Pulled Pork","ingredients":"vinegar, cider<br>sugars, granulated<br>water, bottled, generic<br>sauce, ready-to-serve, pepper, tabasco<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a large bowl, combine the apple cider vinegar, sugar, hot water, and Tabasco sauce.<br>Stir until the sugar is dissolved.<br>Pour the marinade over the pork, cover, and refrigerate overnight.<br>Preheat the oven to 450F.<br>Remove the pork from the marinade and place in a baking pan.<br>Save the marinade.<br>Roast the pork until browned, about 1 hour.<br>Reduce the oven temperature to 300F.<br>Pour some of the reserved marinade over the pork.<br>Cover and slow roast for an additional 2 hours, or until the meat pulls away from the bones easily.<br>Pull the pork apart into long shreds using 2 forks.<br>*You can also prepare this in a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4.<br>*<br>**This recipe brought to you courtesy of America's Most Wanted Recipes.<br>**","url":"https://recipe.bluelayer.org/recipe/16022/copy-cat-hard-rock-cafe-pulled-pork"},{"id":"16016","title":"Herb Dijon Crusted Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>spices, rosemary, dried<br>salt, table<br>spices, pepper, black<br>mustard, prepared, yellow","directions":"Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil.<br>In a small bowl, mix garlic, olive oil, thyme, rosemary, salt and pepper.<br>Brush both tenderloins with the Dijon mustard.<br>Rub the pork with herb mixture.<br>Place on prepared pan.<br>Roast pork 30 minutes until crust is golden and instant-read thermometer inserted into center registers 160 degrees F. Let pork rest 5 minutes; slice and serve.","url":"https://recipe.bluelayer.org/recipe/16016/herb-dijon-crusted-pork-tenderloin"},{"id":"16010","title":"Potluck Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>sugars, brown<br>vinegar, distilled<br>honey<br>soy sauce made from soy (tamari)<br>spices, ginger, ground<br>salt, table<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, pepper, black","directions":"Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 9X13-inch baking pans.<br>Cover tightly with foil and bake at 350 degrees for 1 1/4 hours or until meat is tender.<br>Drain; remove racks and return ribs to pans.<br>Combine remaining ingredients; pour over ribs.<br>Return to oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.<br>Ribs can also be grilled over medium-hot coals for the last 35 minutes instead of baking.","url":"https://recipe.bluelayer.org/recipe/16010/potluck-spareribs"},{"id":"15988","title":"Earth Family Bacon-Wrapped Tenderloin","ingredients":"sauce, teriyaki, ready-to-serve<br>bacon, meatless<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Slice pork tenderloins to 1 1/2 in thickness and place in a resealable bag with 1 cup of Earth Family Teriyaki Sauce.<br>Let tenderloins marinate for at least an hour in refrigerator.<br>Cook bacon for 5 minutes on medium in a skillet.<br>Let bacon cool and drain on paper towel.<br>Preheat grill to medium- high.<br>Take tenderloins from bag, pat dry and wrap bacon around side of each tenderloin, anchoring bacon with a toothpick.<br>Place tenderloins on grill and grill for 7 minutes per side, turning with tongs.<br>The internal temperature for the pork should be150?.<br>Warm the remaining 1/2 cup of Earth Family Teriyaki Sauce and drizzle over the cooked tenderloins before serving.<br>To order products, please visit earthfamilyfoods.<br>com","url":"https://recipe.bluelayer.org/recipe/15988/earth-family-bacon-wrapped-tenderloin"},{"id":"15950","title":"Bacon Wrapped Sausages","ingredients":"pork sausage, link/patty, unprepared<br>bacon, meatless<br>sugars, brown","directions":"Preheat oven to 400 degrees F.<br>Cut each sausage and each slice of bacon in half.<br>Place a sausage half on the end of a slice of bacon and roll up.<br>Place seam side up and stick in a toothpick to secure it.<br>Transfer to a foil-lined baking sheet.<br>Repeat with remaining bacon and sausage.<br>Sprinkle brown sugar evenly on top of sausages, making sure to cover the tops of each one.<br>Cook in the oven for 1 hour, then transfer sausages to a paper towel-lined plate to drain excess oil.<br>Place on a serving dish and watch them disappear within minutes!<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/15950/bacon-wrapped-sausages"},{"id":"15895","title":"Bob Evans Sausage Con Queso Dip","ingredients":"pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>sauce, salsa, ready-to-serve<br>snacks, tortilla chips, light (baked with less oil)","directions":"Crumble and cook sausage in large saucepan over medium heat until browned.<br>Drain and return to saucepan.<br>Add cheese to sausage.<br>Cook, stirring frequently, until cheese is melted.<br>Stir in salsa.<br>Serve warm with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/15895/bob-evans-sausage-con-queso-dip"},{"id":"15767","title":"Creamy Apple Horseradish Sauce","ingredients":"salad dressing, mayonnaise, regular<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>horseradish, prepared<br>vinegar, balsamic","directions":"In a bowl stir together the mayonnaise, the applesauce, the horseradish, the vinegar, and pepper to taste.<br>Serve the sauce with roast pork.","url":"https://recipe.bluelayer.org/recipe/15767/creamy-apple-horseradish-sauce"},{"id":"15730","title":"Kielbasa In Beer Sauce","ingredients":"pork sausage, link/patty, unprepared<br>water, bottled, generic<br>alcoholic beverage, beer, regular, all<br>sugars, brown<br>water, bottled, generic<br>vinegar, distilled<br>mustard, prepared, yellow<br>horseradish, prepared","directions":"Place whole sausage in pan with water.<br>Cover and simmer for 10 minutes.<br>Remove from heat and cut sausage into diagonal slices.<br>Return to skillet.<br>Add the cup of beer.<br>Cover and simmer another 10 minutes.<br>Add in brown sugar and liquefied cornstarch.<br>Stir in remaining ingredients.<br>(vinegar, mustard and horseradish).<br>Cook and stir until it is bubbly.<br>Serve with sauerkraut and enjoy.","url":"https://recipe.bluelayer.org/recipe/15730/kielbasa-in-beer-sauce"},{"id":"15647","title":"Slow-cooker Asian Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>spices, garlic powder<br>spices, ginger, ground<br>salt, table<br>orange juice, raw<br>lemon juice, raw<br>soy sauce made from soy (tamari)<br>catsup","directions":"Mix ingredients together.<br>Place roast in crockpot and pour mixture over it.<br>Cook on low for 6 to 8 hours or high for about 3 hours.<br>If you have time brown the pork loin roast and deglaze the pan before placing the roast (and the accumulated juices AKA flavour) into the slow cooker.","url":"https://recipe.bluelayer.org/recipe/15647/slow-cooker-asian-pork-roast"},{"id":"15562","title":"Un Refried Black Beans","ingredients":"beans, snap, green, raw<br>soup, chicken broth or bouillon, dry<br>onions, raw<br>spices, garlic powder<br>spices, cumin seed<br>spices, chili powder<br>salt, table<br>spices, pepper, black","directions":"Put all the ingredients in a pot on the stove and bring to a boil.<br>Reduce to a simmer and put a lid on the pot about half-cocked so that steam can escape.<br>Simmer for 20 minutes.<br>Remove beans with a slotted spoon, reserving the liquid.<br>At this point you can do one of several things: you can mash beans with a potato masher adding back liquid until they are the desired consistency or (and this is what I do) put the beans in your food processor and pulse, adding liquid until they are the desired consistency.<br>This can be eaten as a side dish, or you can put them on tostadas with pulled pork, in burritos or pretty much whatever your heart desires.<br>My husband was a die hard refried bean (pintos) until he tried these!<br>Now hes a black bean convert!","url":"https://recipe.bluelayer.org/recipe/15562/un-refried-black-beans"},{"id":"15557","title":"Easy Sausage and Rice","ingredients":"pork sausage, link/patty, unprepared<br>peppers, sweet, green, raw<br>onions, raw<br>celery, raw<br>water, bottled, generic<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>spices, pepper, black","directions":"Brown sausage, green pepper, onion and celery.<br>Drain well.<br>Add water, rice, salt and pepper and bring to a boil.<br>Reduce heat, cover and simmer 15-20 minutes until rice is tender.<br>Remove from heat and allow to rest 10 minutes.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/15557/easy-sausage-and-rice"},{"id":"15549","title":"Luby's Cafeteria Baked Spareribs With Luau Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>honey<br>peaches, yellow, raw<br>vinegar, distilled<br>spices, ginger, ground<br>sugars, brown<br>catsup<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>salt, table","directions":"Preheat oven to 250F.<br>For ribs, remove and discard excess fat.<br>Arrange in baking pan large enough to hold in a single layer.<br>Sprinkle with seasoned salt.<br>Bake 2 hours or until ribs are cooked through and meat is tender.<br>Brush with honey and continue baking 5 minutes.<br>For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth.<br>In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste.<br>Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth.<br>Add to peaches.<br>Add brown sugar, ketchup, soy sauce, garlic powder, and salt.<br>Cook over medium heat, stirring occasionally, just until mixture simmers.<br>Serve with ribs.","url":"https://recipe.bluelayer.org/recipe/15549/lubys-cafeteria-baked-spareribs-with-luau-sauce"},{"id":"15540","title":"Lean Homemade Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, thyme, dried<br>spices, marjoram, dried<br>spices, rosemary, dried<br>spices, pepper, black<br>salt, table","directions":"Mix all ingredients well with hands and put in air tight container.<br>Chill in refrigerator for 6-24 hours.<br>Shape into 1/2 inch think patties.<br>Cook in skillet or Broil for 4-5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/15540/lean-homemade-sausage"},{"id":"15533","title":"Bbq Baby Back Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Preheat oven to 300 F. Place ribs in a shallow pan, cover with foil and bake 2 hrs.<br>Prepare grill.<br>Remove ribs from oven and grill 12 min, turning frequently and basting with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/15533/bbq-baby-back-ribs-recipe"},{"id":"15471","title":"Kickin' Sweet & Sticky Ribs","ingredients":"spices, pepper, red or cayenne<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>lemon juice, raw<br>water, bottled, generic<br>sauce, barbecue","directions":"Heat oven to 350F.<br>Mix seasonings; rub onto both sides of ribs.<br>Place in foil-lined 13x9-inch pan.<br>Pour combined lemon juice and water around ribs; cover.<br>Bake 1 hour.<br>Heat barbecue to medium heat.<br>Transfer ribs from pan to barbecue grate.<br>Grill 7 min., turning and brushing occasionally with barbecue sauce.","url":"https://recipe.bluelayer.org/recipe/15471/kickin-sweet-sticky-ribs"},{"id":"15457","title":"Spicy Potato Soup with Kale and Sausage","ingredients":"water, bottled, generic<br>pork sausage, link/patty, unprepared<br>oil, olive, salad or cooking<br>onions, raw<br>mushrooms, white, raw<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>kale, raw<br>potatoes, raw, skin<br>shortening, vegetable, household, composite<br>parsley, fresh","directions":"In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.<br>Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more.<br>Remove sausages from the pot and set on a plate to cool.<br>Turn the heat down to medium and add the diced onion into the pot.<br>Stir constantly and cook until just translucent, 5 minutes.<br>Add the mushrooms and cook 5 minutes more, stirring frequently.<br>Add the salt, pepper and red pepper flakes, mixing to combine.<br>Then add in the kale, tossing until just wilted, about 1-2 minutes.<br>When the cooked sausages are cool enough to handle, cut on the bias into 1/4 rounds.<br>Add them to the pot along with the potatoes and vegetable stock.<br>Bring up to a boil, then turn the heat down to simmer and add the lid.<br>Simmer for 15-20 minutes, or until the potatoes are tender.<br>Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.<br>Add some fresh chopped parsley for color and dive in!","url":"https://recipe.bluelayer.org/recipe/15457/spicy-potato-soup-with-kale-and-sausage"},{"id":"15409","title":"Roast Adobo Pork Loin","ingredients":"spices, chili powder<br>spices, pepper, black<br>spices, cumin seed<br>sugars, brown<br>spices, cinnamon, ground<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 450 degrees.<br>In a small bowl mix together the chili powder, adobo, cumin, dark brown sugar and cinnamon until well combined.<br>Stir in olive oil until completely saturated.<br>Using paper towels, pat pork loin dry.<br>Rub pork all over with adobo mixture.<br>Transfer pork to foil lined roasting pan.<br>Cook until pork is dark golden brown and insta-read thermometer registers 145 degrees when inserted into center of loin, about 35 minutes.<br>Tramsfer pork to serving platter.<br>Tent with foil to keep warm.<br>Let rest 10-15 minutes before slicing.<br>Serve with accumulated juices.","url":"https://recipe.bluelayer.org/recipe/15409/roast-adobo-pork-loin"},{"id":"15404","title":"Apricot Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>jams and preserves, apricot<br>soup, chicken broth or bouillon, dry<br>mustard, prepared, yellow<br>onions, raw","directions":"Place roast in slow cooker.<br>In a bowl, combine remaining ingredients.<br>Pour over meat.<br>Cover and cook on low for 10-12 hours.<br>Transfer meat to serving plate.<br>Serve with cooking juices.","url":"https://recipe.bluelayer.org/recipe/15404/apricot-glazed-pork-roast"},{"id":"13447","title":"Riblets and Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>catsup<br>sugars, granulated<br>salt, table<br>spices, garlic powder<br>soy sauce made from soy (tamari)<br>sauce, hoisin, ready-to-serve","directions":"Simmer ribs in water for 45 minutes.<br>Mix together ketchup, sugar, salt, garlic, soy sauce and hoisin sauce.<br>Pour over ribs in dish; Marinate overnight in refrigerator.<br>Bake or grill over fire for half hour.","url":"https://recipe.bluelayer.org/recipe/13447/riblets-and-sauce"},{"id":"15368","title":"Easiest Pork and Sauerkraut","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauerkraut, canned, solids and liquids","directions":"put pork roast in a pot, add just enough water to cover it.<br>bring to a boil, the cover and reduce heat<br>simmer low about 2 1/2 hours.<br>add sauerkraut and continue simmering 30 more minutes.<br>**I serve this with mashed potatoes and green beans**.","url":"https://recipe.bluelayer.org/recipe/15368/easiest-pork-and-sauerkraut"},{"id":"15163","title":"Fruit Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>mustard, prepared, yellow<br>spices, pepper, black<br>pears, raw<br>sugars, brown<br>spices, cinnamon, ground<br>spices, cloves, ground","directions":"Trim off excess fat from roast.<br>Combine flour, salt, mustard and pepper.<br>Rub flour mixture on all sides of the roast.<br>Place pork roast on meat rack inside crockpot.<br>Next, combine mashed pears, brown sugar, cinnamon and cloves.<br>Spread this all over top of roast.<br>Cook on low for 6 to 8 hours.","url":"https://recipe.bluelayer.org/recipe/15163/fruit-glazed-pork-roast"},{"id":"15108","title":"Maple Country Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>syrup, maple, canadian<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>catsup<br>lemon juice, raw<br>salt, table<br>spices, pepper, black<br>spices, paprika<br>spices, garlic powder<br>spices, cinnamon, ground","directions":"Place ribs in a large pot, cover with water and bring to a boil.<br>Reduce heat and simmer for 10 minutes; drain.<br>Place ribs in a 13x9 greased baking pan.<br>Combine remaining ingredients and pour half over the ribs.<br>Bake uncovered at 325 for 1 1/2 hours or until meat is tender, basting often with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/15108/maple-country-ribs"},{"id":"14843","title":"My Mom's Bar-B-Que Sauce","ingredients":"catsup<br>water, bottled, generic<br>vinegar, distilled<br>sauce, worcestershire<br>mustard, prepared, yellow<br>sugars, brown","directions":"Combine all ingredients in a medium saucepan.<br>Stir well to make sure the brown sugar and mustard is disolved.<br>Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.<br>Can be brushed on cooked chicken or ribs and grilled for ten minutes, or made into ham or pulled pork bar-b-que sandwiches using 3 lbs.<br>of meat.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14843/my-moms-bar-b-que-sauce"},{"id":"14824","title":"Way Too Easy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sauce, barbecue","directions":"Separate ribs by nicking with a knife and then tearing apart with your hands.<br>They seem to hold more sauce done this way.<br>Place ribs in steamer over rapidly boiling water.<br>Steam for 12 to 15 minutes.<br>Heat oven to 375 degrees Fahrenheit.<br>Cool ribs for 2 or 3 minutes.<br>Place ribs on foil lined cookie sheet.<br>Brush ribs liberally with sauce; turn ribs over; brush other side.<br>Bake about 10 minutes; turn ribs and brush with sauce again.<br>Bake a further 10 minutes.<br>Repeat last two steps, if necessary.<br>Ribs can be done on a grill instead of in an oven; just be sure that it is not too hot.<br>NOTE: Frozen ribs can be fixed this way; place frozen ribs straight into the steamer; steam an extra 5 to 10 minutes and, obviously, separate the ribs after they have cooled from the steaming.","url":"https://recipe.bluelayer.org/recipe/14824/way-too-easy-ribs"},{"id":"14809","title":"Sausage and Sauerkraut, Yummy","ingredients":"pork sausage, link/patty, unprepared<br>sauerkraut, canned, solids and liquids<br>spices, caraway seed<br>spices, basil, dried<br>sugars, brown<br>water, bottled, generic","directions":"Open your bag of sauerkraut and rinse and drain and put in bottom of large crock pot.<br>Cut up sausage and lay sausage on top of kraut.<br>Put seasoning's and water on top of all and mix with spoon really good.<br>Cook on high for 4 hours stirring every hour to mix well.<br>Enjoy!<br>:).","url":"https://recipe.bluelayer.org/recipe/14809/sausage-and-sauerkraut-yummy"},{"id":"14792","title":"Sausage Links with Apricot-Mustard Glaze","ingredients":"apricots, dried, sulfured, uncooked<br>mustard, prepared, yellow<br>spices, rosemary, dried<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute.<br>Add mustard and whisk until beginning to simmer, about 30 seconds.<br>Remove from heat.<br>Stir in chopped rosemary.<br>Season glaze to taste with salt and pepper.<br>(Can be made 1 day ahead.<br>Cover and refrigerate.<br>Stir over medium heat until heated through.)<br>Heat oil in heavy large skillet over medium-high heat.<br>Add sausages and saute until browned and cooked through, about 10 minutes.<br>Transfer to saucepan with glaze.<br>Stir over medium heat until sausages are glazed, about 1 minute.<br>Transfer to platter and serve.","url":"https://recipe.bluelayer.org/recipe/14792/sausage-links-with-apricot-mustard-glaze"},{"id":"14786","title":"Tom's BBQ House Rub","ingredients":"sugars, brown<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix by hand breaking up any lumps<br>This rub works well with beef, chicken and pork.","url":"https://recipe.bluelayer.org/recipe/14786/toms-bbq-house-rub"},{"id":"14749","title":"Sweet And Sour Spareribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, distilled<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>spices, pepper, black<br>wheat flour, white, all-purpose, unenriched<br>oil, olive, salad or cooking","directions":"Cut ribs into serving size pcs.<br>Add in vinegar and water to cover.<br>Bring to a boil, reduce heat and simmer one hour.<br>Drain.<br>Combine soy sauce, sugar, and pepper to make a marinade.<br>Pour over the ribs, turning frequently to coat each piece.<br>Remove ribs from pot, shake in a brown paper bag with flour.<br>Brown ribs with oil in a skillet.<br>Place in a casserole dish.<br>Pour over with sweet and sour sauce.<br>Bake in a 350","url":"https://recipe.bluelayer.org/recipe/14749/sweet-and-sour-spareribs-recipe"},{"id":"14728","title":"Slow-Cooked Sweet Mustard Roast (Beef or Pork)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>mustard, prepared, yellow<br>spices, garlic powder<br>vinegar, cider","directions":"Dump meat into cooker and top with molasses, dijon, and vinegar.<br>Toss in the garlic powder.<br>Using tongs, flip the meat over a few times to coat it nicely with the sauce.<br>Cover and cook on low for 6-9 hours or on high for about 3-5, depending on roast and crockpot size.<br>Slice, serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/14728/slow-cooked-sweet-mustard-roast-beef-or-pork"},{"id":"14715","title":"Grapefruit and Honey Marinade for Pork or Chicken","ingredients":"grapefruit juice, white, raw<br>grapefruit juice, white, raw<br>spices, pepper, red or cayenne<br>spices, pepper, red or cayenne<br>honey<br>oil, olive, salad or cooking","directions":"Combine all ingredients in a bowl.<br>Stir until well blended.","url":"https://recipe.bluelayer.org/recipe/14715/grapefruit-and-honey-marinade-for-pork-or-chicken"},{"id":"14699","title":"Maple Glazed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>syrup, maple, canadian<br>sugars, brown<br>catsup<br>vinegar, cider<br>sauce, worcestershire<br>salt, table<br>mustard, prepared, yellow","directions":"Place ribs in a large pot, and cover with water.<br>Cover, and simmer for 1 hour, or until meat is tender.<br>Drain, and transfer ribs to a shallow dish.<br>In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder.<br>Bring to a low boil, and cook for 5 minutes, stirring frequently.<br>Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.<br>Prepare grill for cooking with indirect heat.<br>Remove ribs from marinade.<br>Transfer marinade to a small saucepan, and boil for several minutes.<br>Lightly oil grate.<br>Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.","url":"https://recipe.bluelayer.org/recipe/14699/maple-glazed-ribs"},{"id":"14569","title":"Pigeon Forge Pintos","ingredients":"beans, snap, green, raw<br>water, bottled, generic<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>molasses<br>mustard, prepared, yellow<br>sugars, brown","directions":"Wash beans, discarding imperfect ones.<br>Cover with water; bring to the boiling point, boil 2 minutes, then soak 1 hour or more.<br>Without draining, cook slowly until the skins burstwhen you take of few on a spoon and blow on them.<br>Drain, reserving the cooking water, cover salt pork with boiling water.<br>Let stand 2 minutes, drain, and cut 1-inch gashes every 1/2 inch without cutting through the rind.<br>Put the beans in the bean pot.<br>Push the pork down into the beans until all but the rind is covered.<br>Mix remaining ingredients.<br>Add 1 cup of the reserved water and bring to the boiling point.<br>Pour over the beans and add enough more water to cover the beans.<br>Cover the bean pot.<br>Bake 6 to 8 hours at 250 degrees F.<br>Add water as needed to keep the beans moist.<br>Uncover the last hour of baking so that the rind will be brown and crisp.","url":"https://recipe.bluelayer.org/recipe/14569/pigeon-forge-pintos"},{"id":"14530","title":"Simple Soy & Ginger Marinade for Pork","ingredients":"soy sauce made from soy (tamari)<br>beverages, carbonated, ginger ale","directions":"Mix together and use to marinate pork chops or pork steaks for at least 2 hours or overnight.<br>Drain meat before cooking.","url":"https://recipe.bluelayer.org/recipe/14530/simple-soy-ginger-marinade-for-pork"},{"id":"14497","title":"Asian-lime Sauce (for Grilling and Dipping)","ingredients":"spices, ginger, ground<br>spices, garlic powder<br>rice vinegar,<br>soy sauce made from soy (tamari)<br>catsup<br>spices, coriander seed<br>lime juice, raw<br>sugars, brown<br>sauce, hoisin, ready-to-serve<br>oil, sesame, salad or cooking<br>spices, pepper, red or cayenne","directions":"Stir all ingredients together until blended well.<br>Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/14497/asian-lime-sauce-for-grilling-and-dipping"},{"id":"14473","title":"Dijon Barbecue Sauce","ingredients":"mustard, prepared, yellow<br>sugars, brown<br>vinegar, red wine","directions":"Mix all ingredients until well blended.<br>Cover and refrigerate until ready to use as a basting sauce when baking or grilling chicken or pork.","url":"https://recipe.bluelayer.org/recipe/14473/dijon-barbecue-sauce"},{"id":"14422","title":"Mustard Sauce","ingredients":"butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>mustard, prepared, yellow<br>horseradish, prepared","directions":"Melt butter in small saucepan over low heat.<br>Blend in flour, salt, and pepper.<br>Cook over low heat stirring constantly until mixture is smooth and bubbly.<br>Remove from heat.<br>Stir in milk.<br>Heat to boiling stirring constantly.<br>Boil and stir 1 minute.<br>Stir in mustard and horseradish and heat thoroughly.<br>Serve warm over ham, pork or veal.","url":"https://recipe.bluelayer.org/recipe/14422/mustard-sauce"},{"id":"14382","title":"BBQ Rub","ingredients":"sugars, brown<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, black<br>wei-chuan, five spice powder,<br>spices, cumin seed","directions":"Combine ingredients.<br>Sprinkle onto meat of your choice.<br>Rub into meat.<br>Let meat marinate for at least 2 hours.<br>Bake or smoke pork until internal temperature reaches the magical \"Fall off the bone\" temperature of 200F (93C).<br>1 teaspoon of natural meat tenderizer is optional.","url":"https://recipe.bluelayer.org/recipe/14382/bbq-rub"},{"id":"14366","title":"Pork (or Lamb) with Lentils","ingredients":"spices, cumin seed<br>spices, coriander seed<br>spices, turmeric, ground<br>spices, pepper, red or cayenne<br>oil, olive, salad or cooking<br>onions, raw<br>spices, ginger, ground<br>tomatoes, red, ripe, raw, year round average<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>lentils, raw<br>salt, table","directions":"Toss the cumin, coriander, turmeric, and cayenne together in a small bowl.<br>Add 2 tablespoons water.<br>Stir to mix.<br>Pour the oil into a large, wide pan and set over medium heat.<br>When hot, put in the onions.<br>Stir and saute about 3 minutes, until the onion pieces turn brown at the edges.<br>Add the ginger and cook and stir for half a minute.<br>Add the spice paste and stir for a minute.<br>Add the tomatoes.<br>Stir and cook them for 23 minutes.<br>Add the meat.<br>Stir and cook it for 23 minutes.<br>Pour in 1 cup water and bring to a boil.<br>Cover and cook on medium-high heat for 10 minutes, stirring from the bottom now and then.<br>When the sauce is greatly reduced, add the lentils, 3 1/2 cups water, and salt.<br>Stir and bring to a simmer.<br>Cover partially and cook for 40 minutes or until lentils are tender.<br>Check for salt, adding more if needed.","url":"https://recipe.bluelayer.org/recipe/14366/pork-or-lamb-with-lentils"},{"id":"14360","title":"Holiday Sausage","ingredients":"pork sausage, link/patty, unprepared<br>sugars, brown<br>salt, table<br>vinegar, distilled<br>cornstarch<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>water, bottled, generic<br>peppers, sweet, green, raw<br>cherries, sweet, raw","directions":"Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.<br>Mix brown sugar, salt and cornstarch in a chafing dish.<br>Stir in vinegar, pineapple juice and water.<br>Boil for five minutes.<br>Add remaining ingredients.<br>Serve hot from chafing dish.<br>Have guests spear chunks with toothpicks.","url":"https://recipe.bluelayer.org/recipe/14360/holiday-sausage"},{"id":"14356","title":"Italian Sausage","ingredients":"salt, table<br>spices, pepper, black<br>spices, fennel seed<br>spices, oregano, dried<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Cut the pork into 1 1/2\" cubes.<br>Sprinkle combined seasoning on pork and toss to distribute.<br>Grind.<br>Shape sausage into patties.","url":"https://recipe.bluelayer.org/recipe/14356/italian-sausage"},{"id":"14333","title":"Pineapple Mustard Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>vinegar, distilled<br>mustard, prepared, yellow<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Score surface of pork by making 1/4-inch deep criss-cross cuts on top surface of the meat.<br>Combine remaining ingredients and rub entire surface of pork.<br>Refrigerate in a container with the marinade for at least 30 minutes (or overnight to enhance the flavors).<br>Remove meat from marinade and place on aluminum foil.<br>Spoon remaining marinade over meat.<br>Wrap tightly and bake at 375 for 50 minutes, or until no longer pink.<br>Allow meat to sit for ten minutes before slicing into thin strips.<br>Drizzle remaining cooked juices from the foil on meat, if desired.","url":"https://recipe.bluelayer.org/recipe/14333/pineapple-mustard-pork-loin"},{"id":"14332","title":"Crock Pot Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>spices, garlic powder<br>spices, onion powder<br>spices, cumin seed<br>spices, chili powder<br>spices, coriander seed<br>spices, pepper, black<br>lime juice, raw<br>salt, table","directions":"Add hot chicken broth to crock pot.<br>Add spices and lime juice to crock pot and mix well into chicken broth.<br>Add pork to crock pot.<br>Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.<br>Shred meat and mix into thickened cooking sauces.","url":"https://recipe.bluelayer.org/recipe/14332/crock-pot-carnitas"},{"id":"14283","title":"Shrimp Stir-Fried with Napa Cabbage","ingredients":"water, bottled, generic<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>soup, chicken broth or bouillon, dry<br>cornstarch<br>soy sauce made from soy (tamari)<br>oil, sesame, salad or cooking<br>spices, pepper, black<br>oil, corn, peanut, and olive<br>spices, ginger, ground<br>spices, garlic powder<br>crustaceans, shrimp, raw (not previously frozen)<br>peppers, sweet, green, raw","directions":"Bring the water to a boil in a large saucepan.<br>Add the cabbage ribs and cook for 10 seconds.<br>Add the leaves and cook for 20 seconds.<br>Drain the cabbage and rinse under cold water; drain well.<br>In a small bowl, combine the chicken stock with the cornstarch, black soy sauce, sesame oil and white pepper to make the sauce.<br>Warm a wok over high heat for 45 seconds.<br>Add the peanut oil and swirl to coat the wok.<br>Add the ginger and cook for 10 seconds.<br>Stir in the garlic and cook for 10 seconds.<br>Add the shrimp in a single layer and cook, turning once, until they begin to turn pink and curl up, about 15 seconds per side.<br>Add all the cabbage and stir-fry for 2 1/2 minutes.<br>Make a well in the center, pushing the mixture to the side of the wok.<br>Stir the sauce and pour it into the well.<br>Bring to a simmer, stir-frying to blend.<br>Transfer to a platter, sprinkle with the bell pepper and serve.","url":"https://recipe.bluelayer.org/recipe/14283/shrimp-stir-fried-with-napa-cabbage"},{"id":"14271","title":"Rice Almondine","ingredients":"soup, vegetable broth, ready to serve<br>parsley, fresh<br>onions, raw<br>spices, oregano, dried<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>butter, without salt<br>nuts, almonds<br>nuts, almonds","directions":"Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.<br>Bring to a boil and stir in rice and butter.<br>Cover pan and reduce heat to medium low; cook 20 minutes.<br>Remove from heat and let stand 5 minutes.<br>Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.<br>For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14271/rice-almondine"},{"id":"14257","title":"Greek Seasoning Blend","ingredients":"salt, table<br>spices, basil, dried<br>spices, oregano, dried<br>spices, thyme, dried<br>spices, onion powder<br>spices, garlic powder<br>dill weed, fresh<br>spices, marjoram, dried<br>cornstarch<br>spices, pepper, black<br>spices, parsley, dried<br>spices, rosemary, dried<br>spices, cinnamon, ground<br>spices, nutmeg, ground","directions":"Combine all ingredients and store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.<br>Add to red and white sauces.<br>Combine all ingredients in blender, grind to a fine powder, and store in an airtight container.<br>Serve with steaks, pork chops, chicken, or fish.<br>Add to red and white sauces.","url":"https://recipe.bluelayer.org/recipe/14257/greek-seasoning-blend"},{"id":"14238","title":"Scrap Iron Chef's Bacon (Homemade Bacon)","ingredients":"sugars, granulated<br>salt, table<br>molasses<br>water, bottled, generic<br>apples, raw, with skin<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.<br>Stir to dissolve the sugar.<br>Pour into a large container with the remaining water, and the apple cider.<br>Place in the refrigerator and cool to 40 degrees F.<br>Press the black pepper into the pork belly.<br>Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.<br>Refrigerate for three days.<br>After three days have passed, remove the pork from the brine and pat dry with paper towels.<br>Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.<br>Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.<br>Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.<br>Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.<br>Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.<br>Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.<br>Remove from rack and drain on paper towels.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/14238/scrap-iron-chefs-bacon-homemade-bacon"},{"id":"14168","title":"Country Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>bacon, meatless<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"Brown the pork sausage in a large skillet over medium-high heat.<br>Set aside, leaving the drippings in the skillet.<br>Stir the butter or bacon grease into the sausage drippings.<br>Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.<br>Gradually whisk the milk into skillet.<br>Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.<br>Season with salt and pepper.<br>Reduce the heat and simmer for about 15 more minutes.","url":"https://recipe.bluelayer.org/recipe/14168/country-sausage-gravy"},{"id":"14150","title":"Kale and Potato Puree","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>potatoes, raw, skin<br>cream, fluid, heavy whipping","directions":"Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes.<br>Drain kale, then immediately transfer to an ice bath to stop cooking.<br>When kale is cool, drain but do not squeeze.<br>While kale cooks, peel potatoes and cut into 1/2-inch pieces.<br>Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.<br>Puree potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids).<br>Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through.<br>Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/14150/kale-and-potato-puree"},{"id":"14049","title":"Spice Rub For Grilling, Roasting, Sauteing and Smokers","ingredients":"sugars, brown<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, paprika<br>a cajun life, all purpose cajun seasoning,<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, pepper, black","directions":"Combine all ingredients in a food processor and blend, or whisk very well in a bowl.<br>to blend.<br>Store in a covered container at room temperature.<br>, SautUse as a rub for ribs, chicken, pork chops and roasts, burgers, any meat you grill, roast or cook in a smoker.<br>Also good lightly added to vegetables to add zesty flavor!","url":"https://recipe.bluelayer.org/recipe/14049/spice-rub-for-grilling-roasting-sauteing-and-smokers"},{"id":"14035","title":"Pork Tenderloin With Mustard Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, ginger, ground","directions":"Preheat oven to 350 degrees.<br>Rub pork tenderloin with grnd ginger and place in shallow baking pan.<br>Bake 30 to 40 min or possibly till tender.<br>Combine sauce ingredients.<br>During last 10 min of cooking, brush with sauce.<br>When tenderloin is done, remove from oven and brush with sauce again.<br>Cold completely.<br>After meat has been cooled, place meat and sauce in a plastic bag and seal.<br>Chill at lest 2 hrs or possibly overnight.<br>Slice paper thin.<br>Serve with crackers or possibly warm French bread and mustard and kiwi fruit and mandarin oranges.","url":"https://recipe.bluelayer.org/recipe/14035/pork-tenderloin-with-mustard-sauce-recipe"},{"id":"14019","title":"Latin Spiced Pork Tenderloin","ingredients":"spices, cumin seed<br>spices, chili powder<br>spices, coriander seed<br>salt, table<br>spices, pepper, black<br>spices, cinnamon, ground<br>sugars, brown<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat grill.<br>Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.<br>Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder.<br>Makes 1/2 cup.<br>Rub 2 tablespoons spice mixture over each tenderloin.<br>Grill over medium-low heat 20 to 25 minutes.<br>Serve with lime wedges, if desired.","url":"https://recipe.bluelayer.org/recipe/14019/latin-spiced-pork-tenderloin"},{"id":"14013","title":"Biscuits And Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared<br>milk, buttermilk, fluid, cultured, lowfat<br>corn, sweet, white, raw<br>water, bottled, generic","directions":"Gravy: Crumble Sausage in a large pan and brown till all pink is gone.<br>Pour off fat and out back on fire.<br>Add in lowfat milk, heat gently till nearly boiling.<br>Mix corn starch with water, when lowfat milk/sausage is warm, blend in.<br>Mix well.<br>Stirring constantly, bring to a boil for one minute.<br>Reduce heat.<br>Salt &amp; pepper to taste.<br>Biscuits: Buy Bisquick and follow recipe for Drop Biscuits.<br>/Large eggs","url":"https://recipe.bluelayer.org/recipe/14013/biscuits-and-gravy-recipe"},{"id":"14011","title":"Caribbean Pork Kabobs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>orange juice, raw<br>lime juice, raw<br>sugars, brown<br>spices, thyme, dried<br>spices, nutmeg, ground<br>spices, cloves, ground<br>spices, pepper, red or cayenne","directions":"Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.<br>Remove cubes from marinade; discarding leftover marinade.<br>Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).<br>Grill over hot coals 10-12 minutes, turning often, until nicely browned.<br>Serve with hot rice and kabobs of grilled fruit &amp; pepper chunks, if desired.","url":"https://recipe.bluelayer.org/recipe/14011/caribbean-pork-kabobs"},{"id":"14005","title":"American Farm Style Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>water, bottled, generic","directions":"Combine all ingredients, mix well and stuff into sheep casing.","url":"https://recipe.bluelayer.org/recipe/14005/american-farm-style-sausage-recipe"},{"id":"14003","title":"Peachy Pork Picante","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>oil, olive, salad or cooking<br>sauce, salsa, ready-to-serve<br>peaches, yellow, raw","directions":"Coat pork cubes with taco seasoning.<br>Heat oil in a heavy nonstick skillet over medium high heat and saute pork 2-3 minutes, stirring occasionally until browned on all sides.<br>Add salsa and preserves.<br>Reduce heat to low, cover and simmer 15-20 minutes.<br>Serve with a nice rice dish, green vegetable and Pinot Blanc wine.<br>Enjoy!","url":"https://recipe.bluelayer.org/recipe/14003/peachy-pork-picante"},{"id":"13972","title":"Balsamic-Glazed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>vinegar, balsamic<br>spices, garlic powder<br>sugars, brown","directions":"Preheat oven to 375F.<br>Rinse pork under cool running water.<br>Trim excess fat.<br>Season with salt and pepper.<br>Heat a large skillet over medium-high heat; place pork in skillet.<br>Sear each side to brown entire surface.<br>Remove meat from pan; set aside on a warm plate.<br>Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet.<br>Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze.<br>Return tenderloin to skillet; spoon glaze over meat.<br>Place pork in a small roasting pan.<br>Roast for 30 minutes.<br>Remove pork from oven; allow to rest for 5 minutes before slicing.<br>Drizzle any pan juices over top.","url":"https://recipe.bluelayer.org/recipe/13972/balsamic-glazed-pork-tenderloin"},{"id":"13933","title":"Barbecued Grilled Pork Tenderloin Recipe","ingredients":"mustard, prepared, yellow<br>sauce, barbecue<br>oil, olive, salad or cooking<br>spices, rosemary, dried<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a shallow nonreactive dish combine the mustard, barbecue sauce and extra virgin olive oil; season with rosemary, salt and pepper.<br>Turn butterflied pcs of tenderloin in the mix and marinate for 30 min at least or possibly for an hour (while marinating, take the time to prepare the side dish)<br>Preheat your grill or possibly broiler and broil for 6 to 7 min a side only; let tenderloin rest on a cutting board for 10 min before cutting it on the bias into thin slices.<br>Yield: 3 to 4 servings","url":"https://recipe.bluelayer.org/recipe/13933/barbecued-grilled-pork-tenderloin-recipe"},{"id":"13902","title":"Breakfast Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>water, bottled, generic","directions":"In a bowl mix ground pork thoroughly with seasons.<br>Mix water into pork.<br>Shape pork mixture into medium size patties approx 1/4\" thick.<br>Fry patties on medium heat for approx 1-2 minutes on each side or until no longer pink inside.<br>NOTE: This pork mixture may also be stuffed into casings (Italian sausage size)--cut into links--fryed or grilled--served with BBQ sauce as a delicious\"Hot Link\" sausage!","url":"https://recipe.bluelayer.org/recipe/13902/breakfast-sausage"},{"id":"13900","title":"Madras Marinade","ingredients":"spices, curry powder<br>orange juice, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>spices, ginger, ground<br>salt, table<br>spices, garlic powder","directions":"Mix all ingredients in a bowl, or use tightly covered Tupperware and shake to mix.<br>(Madras curry often comes with whole bay leaves in the jar.<br>Don't use these in the marinade!)<br>Adjust the amounts of curry powder and orange juice to suit your personal taste.<br>Goes well with chicken, pork, or shrimp.<br>The longer the meat soaks in the marinade, the stronger the flavor will be.<br>Poking holes in the meat with a fork will also help the flavor soak into the meat.<br>Works well on the grill, in the oven, or under the broiler.","url":"https://recipe.bluelayer.org/recipe/13900/madras-marinade"},{"id":"13869","title":"Caramelized Onions","ingredients":"onions, raw<br>butter, without salt<br>vinegar, balsamic<br>salt, table","directions":"Combine all ingredients in the container of a crockpot (or other slow cooker).<br>Cover and cook on low heat for 12 hours.<br>Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.","url":"https://recipe.bluelayer.org/recipe/13869/caramelized-onions"},{"id":"13822","title":"Cantonese Barbecue Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>soy sauce made from soy (tamari)<br>sugars, granulated<br>honey<br>sauce, hoisin, ready-to-serve<br>spices, ginger, ground<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>seeds, sesame seeds, whole, dried","directions":"Think of these sweet, glazed strips of roast pork as the ham of Asia.<br>Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or possibly as a meat addition or possibly a delicious garnish in many stir-fry mixtures, soups, noodle dishes and fried rice.<br>Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen).<br>However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring.<br>Remove and throw away the excess fat from the pork.<br>Cut pork lengthwise<br>(with the grain) into 2-inch wide strips 5 to 6 inches long.<br>Put into a large bowl.<br>Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt.<br>Pour over meat and rub it in well.<br>Cover and marinate in the refrigerator at least overnight or possibly for up to 3 days, turning several times.<br>Preheat the oven to 350F.<br>Place the pork strips on a broiler pan lined with foil.<br>Roast for 30 min, turning once halfway through.<br>Increase the heat to 425F and roast for 10 min longer.<br>Let cold before slicing.<br>To serve, cut across the grain into 1/4-inch thick slices.<br>Serve with mustard and sesame seeds for dipping.<br>MUSTARD DIP:Mix together 2 Tbsp.<br>Colman's mustard, 2 Tbsp.<br>water, healthy pinch of salt, healthy pinch of sugar and a few drops of oil.","url":"https://recipe.bluelayer.org/recipe/13822/cantonese-barbecue-pork-recipe"},{"id":"13802","title":"Zesty Barbecue Sauce","ingredients":"sauce, barbecue<br>salad dressing, italian dressing, commercial, regular<br>sugars, brown<br>honey","directions":"Combine all ingredients in a small saucepan.<br>Simmer over very low heat for about 20 minutes, (preferably while your meat is on the grill) stirring frequently.<br>Apply to your chicken or pork and enjoy!","url":"https://recipe.bluelayer.org/recipe/13802/zesty-barbecue-sauce"},{"id":"13773","title":"Perfect Every Thyme Marinade","ingredients":"honey<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>spices, garlic powder","directions":"Combine all ingredients in a small saucepan.<br>Bring to a boil (mixture will foam).<br>Remove from heat and cool.<br>Reserve 1/4 c for basting, if desired.<br>Marinate meat in remaining marinade for up to 4 hours.<br>Make enough to marinate about 2 lbs of pork or poultry.","url":"https://recipe.bluelayer.org/recipe/13773/perfect-every-thyme-marinade"},{"id":"13760","title":"Sausage Stuffed Mushrooms Recipe","ingredients":"mushrooms, white, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, mozzarella, low sodium<br>bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms, chop stems and set aside.<br>In skillet over medium heat, cook sausage, remove to paper towel, reserve 2 Tbsp.<br>drippings to simmer mushroom stems about 5 min.<br>Remove skillet from heat, add in sausage, cheese and crumbs, stuff mushrooms.<br>Bake at 450 degrees for about 10 min.","url":"https://recipe.bluelayer.org/recipe/13760/sausage-stuffed-mushrooms-recipe"},{"id":"13758","title":"Onion Jam and Chorizos Pizza","ingredients":"jams and preserves, apricot<br>pork sausage, link/patty, unprepared<br>cheese, mozzarella, low sodium","directions":"Spead pizza base with onion jam.<br>top with the Chorizos and cheese.<br>Bake in preheated 180 degree celsius over on a baking paper lined tray for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13758/onion-jam-and-chorizos-pizza"},{"id":"13738","title":"Sawmill Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>wheat flour, white, all-purpose, unenriched<br>salt, table<br>spices, pepper, black<br>onions, spring or scallions (includes tops and bulb), raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place sausage in a large, deep skillet.<br>Cook over medium heat until evenly brown.<br>Drain on paper towels, reserving 2 tablespoons fat in skillet.<br>Stir in flour, salt, and pepper.<br>Cook, stirring constantly, until flour is brown.<br>Add chopped green onion, and cook until tender.<br>Gradually stir in milk, and cook until thickened.<br>Add more milk if necessary to achieve preferred consistency.<br>Serve with sausage.","url":"https://recipe.bluelayer.org/recipe/13738/sawmill-gravy"},{"id":"13571","title":"Santa Fe Cured Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>sugars, granulated<br>spices, chili powder<br>salt, table<br>spices, thyme, dried<br>spices, cumin seed<br>spices, pepper, black<br>spices, oregano, dried","directions":"In large saucepan, heat all ingredients EXCEPT pork loin to boiling, stirring to dissolve ground spices and mix cure ingredients thoroughly.<br>Remove from heat and cool to room temperature,.<br>Place pork loin in glass container large enough to immerse roast in cure solution, cover and refrigerate 2-4 days OR place roast in 2-gallon self-sealing plastic bag and pour cure solution over; seal bag and place in large bowl, refrigerate 2-4 days,.<br>Remove pork roast from cure, discarding cure solution.<br>Pat pork gently dry with paper towels.<br>Prepare covered grill with banked coals heated to medium-hot,.<br>Place roast over drip pan and cook over indirect heat for 45 minutes to an hour, until thermometer inserted reads 155-160 degrees F. Remove from grill and let rest for 15 minutes then slice to serve.","url":"https://recipe.bluelayer.org/recipe/13571/santa-fe-cured-pork-loin"},{"id":"13570","title":"Baked Beans (White Canned) Recipe","ingredients":"bacon, meatless<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>sugars, brown<br>catsup<br>mustard, prepared, yellow","directions":"PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 350 F.OVEN<br>COOK BACON ACCORDING TO RECIPE NOS.<br>L00200 Or possibly L00202.<br>DRAIN.<br>COMBINE ONIONS, BEANS, CATSUP, SUGAR, MUSTARD AND BACON.<br>MIX WELL.<br>BAKE, UNCOVERED, 1 1/2 TO 2 Hrs Or possibly Till BROWNED.<br>**ALL NOTES ARE PER 100 PORTIONS.<br>NOTE: 1.<br>IN STEP 2, 1 LB 11 Ounce DRY ONIONS A.P.<br>WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.<br>NOTE: 2.<br>IN STEP 2, 3 1/3 Ounce (2/3 C. PLUS 3 TBSP) DEHYDRATED ONIONS MAY BEUSED.<br>SEE RECIPE NO.<br>A01100.<br>NOTE: 3.<br>IN STEP 2, 27 LB 8 Ounce (8 1/2-NO.<br>3 CYL CN) CANNED WHITE BEANS WITHPORK IN TOMATO SAUCE MAY BE USED.<br>NOTE:<br>OTHER SIZES AND TYPES OF PANS MAY BE USED.<br>SEE RECIPE NO.<br>A-25.<br>NOTE:<br>ONE NO.<br>8 SCOOP MAY BE USED.<br>NOTE:<br>IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 1 1/2 Hrs ON HIGH FAN; OPEN VENT.<br>SERVING SIZE: 1/2 C.","url":"https://recipe.bluelayer.org/recipe/13570/baked-beans-white-canned-recipe"},{"id":"13525","title":"Maple & Mustard Glazed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>syrup, maple, canadian<br>mustard, prepared, yellow<br>vinegar, cider<br>soy sauce made from soy (tamari)","directions":"In a medium bowl, combine maple syrup, Dijon mustard, cider vinegar, and soy sauce.<br>Spread mixture over pork roast and place in a shallow baking dish.<br>Roast pork in a 350F oven about 1 1/4 hours or until internal temperature reaches 160F, basting with sauce occasionally.<br>Remove roast from the oven and let stand for 10 minutes before serving.<br>Slice roast and and smother with sauce.","url":"https://recipe.bluelayer.org/recipe/13525/maple-mustard-glazed-pork-roast"},{"id":"13453","title":"Orange-Thyme Sauce and Marinade for Grilling","ingredients":"marmalade, orange<br>spices, thyme, dried<br>orange juice, raw<br>soy sauce made from soy (tamari)<br>salt, table<br>spices, garlic powder<br>spices, pepper, red or cayenne","directions":"In a small bowl, combine all the ingredients.<br>Set aside 1/3 cup for basting meat.<br>Grill steak, chicken or pork over medium high heat basting with some of the reserved sauce near the end of cook time so it does not burn.","url":"https://recipe.bluelayer.org/recipe/13453/orange-thyme-sauce-and-marinade-for-grilling"},{"id":"13325","title":"Biscuits And Gravy Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>lard<br>wheat flour, white, all-purpose, unenriched<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Fry up the sausage in a large frying pan, break up into little bits.<br>add in the Shortening and stir in.<br>now stir in the flour.<br>add in lowfat milk (about 1/2 qt) and cook or possibly thin till it is a nice gravy thickness.<br>Serve on biscuits add in some salt and a bunch of pepper.<br>A scrambled egg on the top is a nice touch.<br>/Large eggs","url":"https://recipe.bluelayer.org/recipe/13325/biscuits-and-gravy-recipe"},{"id":"13315","title":"Grilled Pork Tenderloin with Molasses and Mustard","ingredients":"molasses<br>vinegar, cider<br>mustard, prepared, yellow<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend.<br>Place pork in heavy-duty resealable plastic bag.<br>Pour marinade over.<br>Seal tightly and refrigerate 4 hours.<br>Prepare barbecue (medium-high heat).<br>Drain marinade into heavy small saucepan.<br>Sprinkle pork with salt and pepper.<br>Grill pork until thermometer inserted into center registers 145F, turning occasionally with tongs, about 20 minutes.<br>Transfer pork to serving platter; let rest 5 minutes.<br>Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.<br>Cut pork crosswise on slight diagonal into 1/2-inch-thick slices.<br>Arrange pork slices on platter; drizzle sauce over.","url":"https://recipe.bluelayer.org/recipe/13315/grilled-pork-tenderloin-with-molasses-and-mustard"},{"id":"13314","title":"Chili Rubbed Pork","ingredients":"spices, chili powder<br>spices, chili powder<br>salt, table<br>sugars, brown<br>spices, cumin seed<br>spices, oregano, dried<br>spices, pepper, black<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 300 degrees.<br>Mix togeher all dry ingredients in a medium bowl.<br>Season pork with salt, then rub with 1/2 chili rub.<br>Reserve remaining chili rub for another use.<br>Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant read thermometer, about 4 hours.<br>Uncover and roast until outside is browned and fork tender, about 3 hours more.<br>Let cool, shred into bite-size pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/13314/chili-rubbed-pork"},{"id":"13247","title":"POLISH SAUSAGE IN TOMATO SAUCE (Kielbasa w Sosie Pomidorowym)","ingredients":"butter, without salt<br>onions, raw<br>wheat flour, white, all-purpose, unenriched<br>beef, grass-fed, ground, raw<br>tomato products, canned, puree, without salt added<br>sugars, granulated<br>pork sausage, link/patty, unprepared","directions":"Heat the butter and lightly brown the onions.<br>Add the flour and brown again.<br>Gradually stir in water or beef stock and bring to a boil.<br>Add the tomato puree, salt pepper and sugar.<br>Skin the sausage, cut into big cubes, and add to sauce.<br>Simmer the sauce for a few more minutes until the flavours blend.<br>Serve with potatoes.","url":"https://recipe.bluelayer.org/recipe/13247/polish-sausage-in-tomato-sauce-kielbasa-w-sosie-pomidorowym"},{"id":"13172","title":"Bar B Q Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>catsup<br>onions, raw<br>vinegar, cider<br>water, bottled, generic<br>sugars, brown<br>sauce, worcestershire<br>salt, table<br>mustard, prepared, yellow<br>sauce, ready-to-serve, pepper, tabasco","directions":"Boil 4 pounds spare ribs in kettle till about done (45 min).<br>Cut ribs in pcs.<br>Place on cooking tray and heat in oven basting with the above mixed ingredients.<br>Turn often.<br>Cook well done, 350 degrees.","url":"https://recipe.bluelayer.org/recipe/13172/bar-b-q-ribs-recipe"},{"id":"13148","title":"Easy Meat Balls Recipe","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>oats<br>onions, raw<br>milk, buttermilk, fluid, cultured, lowfat","directions":"Mix all the above together and make small balls and put in large roaster.<br>Make a sauce of 1/2 c. catsup, 1 Tbsp.<br>vinegar, 1 Tbsp.<br>sugar and 1/2 c. water.<br>Pour over raw meatballs and bake, covered 1 hour at 350 degrees and do not peek.<br>If desired more sauce, double recipe for sauce.","url":"https://recipe.bluelayer.org/recipe/13148/easy-meat-balls-recipe"},{"id":"13097","title":"Pork Roast With an Orange Glaze (Southern Living Magazine)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>salt, table<br>marmalade, orange<br>mustard, prepared, yellow<br>spices, rosemary, dried<br>wheat flour, white, all-purpose, unenriched<br>soup, swanson chicken broth 99% fat free","directions":"Place roast on a rack coated with cooking spray in roasting pan.<br>Rub roast with salt and pepper and set aside.<br>Heat marmalade in microwave on high 10 seconds or till melted.<br>Add mustard and rosemary, stirring till blended.<br>Brush mixture over roast.<br>Bake at 425F for 45 minutes (or until meat thermometer registers 155 degrees).<br>Remove roast from pan, cover with foil and let stand for 10 minutes.<br>Meanwhile, place roasting pan on stove top over medium heat and sprinkle flour over juices.<br>Gently and constantly whisk and cook for 1 minute.<br>Add broth, and cook 5 more minutes, whisking constantly until mixture thickens.<br>Serve with sliced pork.","url":"https://recipe.bluelayer.org/recipe/13097/pork-roast-with-an-orange-glaze-southern-living-magazine"},{"id":"13061","title":"Fennel Sausage","ingredients":"spices, fennel seed<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table<br>sugars, granulated<br>spices, pepper, black<br>spices, paprika<br>spices, fennel seed<br>vinegar, red wine<br>water, bottled, generic","directions":"Toast the fennel seeds in a small skillet over high heat, shaking the skillet to keep the seeds from burning, until they are fragrant, about 1 minute.<br>Pour the seeds onto a plate and set aside to cool to room temperature.<br>Cut the pork shoulder and fatback into 1-inch cubes and put the cubes in a large bowl.<br>In a small bowl, combine the garlic, salt, sugar, pepper, paprika, fennel pollen, and toasted fennel seeds.<br>Stir the seasonings together and sprinkle them over the pork and fatback.<br>Toss to coat the meat with the seasonings, cover the bowl tightly with plastic wrap, and refrigerate for at least 24 hours and up to two days.<br>(If you are in a hurry, you can put the meat in the freezer until it is ice cold, but not frozen.)<br>Fit a meat grinder with the largest die and have the bowl of a standing mixer handy.<br>Remove the meat from the refrigerator (or freezer) and pass it through the grinder, catching the gound meat into the mixer bowl.<br>Fit the standing mixer with the paddle attachment.<br>Combine the vinegar and ice water.<br>Put the bowl with the ground meat in it on the standing mixer and mix them on low speed, gradually adding the vinegar and water until the meat is slightly sticky; you may not use all of the liquid.<br>Use the sausage according to your recipe, or transfer it to an airtight container or several containers.<br>Refrigerate the sausage for up to five days or in the freezer for up to three months.","url":"https://recipe.bluelayer.org/recipe/13061/fennel-sausage"},{"id":"13057","title":"Sausage Rice Bake","ingredients":"onions, raw<br>pork sausage, link/patty, unprepared<br>peas, green, frozen, unprepared<br>soup, beef broth or bouillon canned, ready-to-serve<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>soup, beef broth or bouillon canned, ready-to-serve","directions":"1 gallon freezer bag or 8x8 casserole.<br>Assembly Directions:.<br>Saute minced onions and sausage until browned.<br>Add frozen peas and beef broth.<br>Simmer 10 minutes.<br>Stir in uncooked rice and broth.<br>Toss lightly and cool.<br>(It will absorb the broth).<br>To serve, thaw and add 1/2 cup water for each meal.<br>Sprinkle top with grated Parmesan cheese.<br>Bake at 375 for 20 - 30 minutes until rice is done.","url":"https://recipe.bluelayer.org/recipe/13057/sausage-rice-bake"},{"id":"13019","title":"Sweet and Sticky Applesauce Baby Back Ribs","ingredients":"sugars, brown<br>spices, paprika<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>salt, table<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>sauce, barbecue<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>vinegar, cider<br>spices, cinnamon, ground<br>spices, ginger, ground","directions":"This recipe is only for those who can appreciate a sticky rib!<br>The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.<br>Preheat the grill to medium.<br>Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl.<br>Mix until well blended.<br>Put each rib rack onto a large piece of heavy duty foil.<br>Rub the seasoning mixture evenly onto both rib racks.<br>Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet.<br>Close the foil package, leaving room at the top for heat circulation.<br>Grill the packets for 1 hour on medium heat.<br>Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.<br>Remove the ribs from the foil packet.<br>Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.<br>Remove the racks from the grill to a cutting board and cut into 2-rib sections.<br>Arrange the ribs on a serving platter and serve.<br>Enjoy!<br>Cook's Notes: I use the shortcut of bottled barbecue sauce.<br>Apple juice adds to the apple flavor of the rib sauce.<br>It also creates steam inside the foil pack so the ribs don't dry out.<br>If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.","url":"https://recipe.bluelayer.org/recipe/13019/sweet-and-sticky-applesauce-baby-back-ribs"},{"id":"12969","title":"Scottish Lorne Sausages: Square Breakfast Sausage!","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>delallo, italian seasoned breadcrumbs,<br>water, bottled, generic<br>salt, table<br>spices, coriander seed<br>spices, pepper, black<br>spices, nutmeg, ground","directions":"Lorne Sausage.<br>Put everything in big bowl together and give it a really good mix by hand.<br>Then ideally put the mix into a loaf tin or rectangular pan about 10\" x 4\" x 3\".<br>Put the sausage meat block in the freezer for a little while until it's just starting to set.<br>Remove it from the tin and cut the sausage block into the thickness of slices you prefer.<br>Put the slices, separated by cling film, into freezer bags and put them back in the freezer.<br>To Serve.<br>When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.<br>Serve with bacon and eggs for breakfast.<br>Serve with chips and baked beans for a larger meal.<br>Traditionally served in a bread roll (\"roll on sausage\" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.","url":"https://recipe.bluelayer.org/recipe/12969/scottish-lorne-sausages-square-breakfast-sausage"},{"id":"12966","title":"Pork Tenderloins Stuffed With Dry Tomatoes","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>cheese, parmesan, hard<br>parsley, fresh<br>salt, table<br>spices, pepper, black<br>tomatoes, sun-dried","directions":"Cut pork tenderloins in half lengthwise, leaving an intact edge.<br>Open the tenderloins in two and sprinkle with parmesan, parsley, salt and pepper.<br>Sprinkle the center with dry tomatoes.<br>Roll up; secure with tooth-picks.<br>Set the barbecue to medium-high heat.<br>Put pork tenderloins on greased grill.<br>Close cover of barbecue and cook for about 18 minutes or until the meat is lightly pink inside (flip the tenderloins from time to time).<br>Put pork tenderloins on a chopping board and cover with foil paper, without holding tight.<br>Let rest for 5 minutes.<br>Remove tooth-picks and cut in slices.","url":"https://recipe.bluelayer.org/recipe/12966/pork-tenderloins-stuffed-with-dry-tomatoes"},{"id":"12952","title":"Red Green Cole Slaw for Pulled Pork Sandwiches","ingredients":"catsup<br>vinegar, cider<br>sugars, granulated<br>salt, table<br>spices, pepper, black<br>cabbage, raw","directions":"In a large mixing bowl, whisk together the ketchup, vinegar, sugar, salt and pepper.<br>Add the cabbage and toss until well coated.<br>The slaw can be made several hours in advance and kept covered in the refrigerator until ready to use.","url":"https://recipe.bluelayer.org/recipe/12952/red-green-cole-slaw-for-pulled-pork-sandwiches"},{"id":"12530","title":"Hot Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, garlic powder<br>spices, pepper, black<br>spices, paprika<br>oil, olive, salad or cooking<br>spices, anise seed<br>spices, fennel seed<br>spices, pepper, red or cayenne","directions":"Place the ground pork into a large bowl.<br>Season with salt, garlic salt, black pepper and paprika.<br>In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes.<br>Mix everything into the ground pork until well blended.<br>Refrigerate for 24 hours to let flavors blend.<br>Bag and freeze in portions that suit your needs.","url":"https://recipe.bluelayer.org/recipe/12530/hot-italian-sausage"},{"id":"12888","title":"Toulouse Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, pepper, black<br>spices, nutmeg, ground<br>sugars, granulated<br>salt, table<br>water, bottled, generic","directions":"Place the pork, salt pork, black pepper, white pepper, nutmeg, sugar, and salt in a large bowl and mix with your hands to distribute the seasonings evenly.<br>Add the water and continue mixing with your hands until the ingredients are thoroughly blended.<br>Cook and taste a small sample, then add more salt if needed.<br>Leave in bulk and shape as directed in individual recipes or stuff into hog casing.<br>Cover and refrigerate for 1 hour to firm.<br>Saute or grill, or cook as directed in individual recipes.<br>(The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/12888/toulouse-sausage"},{"id":"12808","title":"Mirepoix","ingredients":"onions, raw<br>carrots, raw<br>celery, raw","directions":"Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).<br>Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).<br>Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.<br>Beef: stock in about 15-20 hours.<br>Pork: stock in about 12-15 hours.<br>Chicken: stock in about 5-7 hours.<br>Vegetable: stock in about 2-4 hours.<br>Fish: stock in about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/12808/mirepoix"},{"id":"12806","title":"Blacken Your Soul Seasoning","ingredients":"spices, chili powder<br>spices, paprika<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, thyme, dried<br>spices, oregano, dried<br>sugars, brown","directions":"Place all ingredients in a small bowl.<br>Stir together until well combined.<br>It's best to use your fingers to easily feel and break up any clumps, especially of brown sugar.<br>Give a pinch a taste.<br>Add additional cayenne if more heat is desired.<br>Use immediately or transfer to an air tight container, store with all your other seasonings.<br>Makes enough to very generously coat 1-2 lbs of meat.<br>Suggested uses: add to your favorite veggies before roasting as you would with any other seasoning.<br>Coat chicken, pork, fish, or even beef with 1 tsp per side minimum (more for larger pieces of meat or for more heat).<br>Pat into meat.<br>Coat 1 lb of shrimp with 2 tsp seasoning in a large bowl and toss to coat.<br>Allow any meat to marinate in seasoning for 30 minutes to 1 hour before cooking.","url":"https://recipe.bluelayer.org/recipe/12806/blacken-your-soul-seasoning"},{"id":"12801","title":"Spicy Orange Barbecue Sauce and Dip","ingredients":"catsup<br>marmalade, orange<br>sauce, worcestershire<br>vinegar, cider<br>spices, chili powder","directions":"Combine all ingredients in a 3-quart or larger saucepan.<br>Bring to a boil and then reduce the heat and simmer for 10 minutes, stirring occasionally.<br>Use to baste ribs, chicken, or pork during the last 10 minutes of cooking.<br>Serve as a dipping sauce with wings, fried shrimp, or chicken tenders.<br>Store in an airtight container in the refrigerator and reheat before serving, if desired.","url":"https://recipe.bluelayer.org/recipe/12801/spicy-orange-barbecue-sauce-and-dip"},{"id":"12718","title":"Horseradish Sauce Recipe","ingredients":"horseradish, prepared<br>apples, raw, with skin<br>peaches, yellow, raw<br>mustard, prepared, yellow","directions":"Put all in blender.<br>Put back in jars.<br>Good on sandwiches, with pork, chicken, etc.","url":"https://recipe.bluelayer.org/recipe/12718/horseradish-sauce-recipe"},{"id":"12689","title":"Oven Baked Country Style Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>sugars, granulated<br>catsup<br>vinegar, distilled<br>water, bottled, generic<br>salt, table<br>sauce, worcestershire","directions":"Heat oven to 350 degrees.<br>Place ribs in roasting pan.<br>In 2 quart saucepan, combine remaining ingredients.<br>Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes).<br>Pour over ribs; turn ribs to coat all sides.<br>Bake, turning ribs every 2o to 30 minutes for 2 to 2 1/2 hours or until ribs are fork tender.<br>Remove ribs; skim fat from sauce.<br>Serve sauce with ribs.","url":"https://recipe.bluelayer.org/recipe/12689/oven-baked-country-style-ribs"},{"id":"12640","title":"Sweet heat pork loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>spices, garlic powder<br>spices, coriander seed<br>honey<br>spices, pepper, red or cayenne","directions":"Slice the pork loin into 6 equal portions<br>Season each side with salt, pepper and garlic.<br>Heat oil in pan and fry.<br>When pork loin is one season with garlic, honey, cilantro and red pepper flakes.<br>Let sit 5 minutes.<br>Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/12640/sweet-heat-pork-loin"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched<br>salt, table<br>butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.<br>They were an important part of their diet, like corn tortillas were to the Aztecs.<br>Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.<br>Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.<br>Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).<br>Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.<br>An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.<br>The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.<br>In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.<br>Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.<br>Colombian arepas are generally thinner than their Venezuelan counterparts.<br>The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.<br>They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.<br>Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.<br>In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.<br>They are excellent first courses.<br>Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.<br>Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.<br>A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).<br>Colombians also make tasty soups using fresh masa or possibly leftover arepas.<br>Arepitas dulces make great desserts.<br>The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.<br>In a large mixing bowl, combine flour and salt.<br>Add in water, stir with a wooden spoon to make a soft dough.<br>Let stand for 5 min, then knead for 3 min.<br>Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.<br>To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.<br>Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.<br>To make arepas, oil or possibly wet hands lightly and shape dough into balls.<br>Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.<br>To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.<br>Colombian arepas are ready to be served at this point, spread with butter.<br>Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.<br>To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.<br>Split open, add in butter and serve warm.<br>Arepas freeze well if frzn while still hot.<br>Freeze in layers separated by plastic wrap.<br>Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12592","title":"Guy's Righteous Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>salt, table<br>salt, table<br>spices, chili powder<br>spices, garlic powder<br>spices, onion powder<br>spices, paprika<br>spices, cumin seed<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>spices, cloves, ground","directions":"Preheat oven to 275 degrees F.<br>Begin by trimming the ribs of any excess fat or sinew.<br>Remove the thin membrane from the back of the ribs and discard.<br>Make the rub by combining the brown sugar, salt, chili powder,garlic and onion powder,paprika, cumin, white and cayenne pepper and cloves in a mixing bowl.<br>Set out large sheets of foil9one set for each slab).<br>Place one rack on each sheet and divide the dry rub between each slab.<br>Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack.<br>At this stage make sure each rack is meat-side down.<br>Place each pouch on a roasting tray and bake in the oven for 2 hours.<br>After 2 hours, open up the foil and peel back so the ribs are exposed.<br>Carefully turn the meat over so the meat side is on top.<br>Brush the top and bottom of the racks with a generous amount of Root Beer BBQ sauce or whatever sauce you wish.<br>Cook racks for 1 1/2 more hours with the foil open.<br>When done, the ribs will be tender and the meat will have shrunk back from the bones.<br>Remove from oven, cut into portions, serve with extra BBQ sauce.","url":"https://recipe.bluelayer.org/recipe/12592/guys-righteous-ribs"},{"id":"12587","title":"Braun Burgers","ingredients":"beef, grass-fed, ground, raw<br>pork sausage, link/patty, unprepared<br>cream, sour, cultured<br>fresh red onions,<br>pickle relish, sweet<br>mustard, prepared, yellow","directions":"Using an electric mixer, combine all ingredients and mix well.<br>Shape mixture into 4 patties, each about 3/4-inch thick.<br>Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.<br>Personally, I think this burger goes nicely with a bleu cheese dressing, tomatoes, pickles, lettuce, and thinly sliced onion on a big, crusty bun.<br>:).","url":"https://recipe.bluelayer.org/recipe/12587/braun-burgers"},{"id":"12577","title":"Brown Sugar Spiced Pork Loin","ingredients":"salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, chili powder<br>spices, cinnamon, ground<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>sugars, brown<br>spices, garlic powder<br>sauce, ready-to-serve, pepper, tabasco","directions":"Preheat oven to 350 degrees F.<br>In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub.<br>Heat the oil in an ovenproof 12-inch heavy skillet (I used my cast iron skillet) over medium high heat until the oil is hot and rippling.<br>Brown the pork, turning, about 4 minutes total.<br>Leave pork in the skillet.<br>If you dont have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch).<br>Ive done both and either method works great.<br>Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin.<br>Roast in the middle rack of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.<br>Let pork stand in the skillet at room temperature for 10 minutes prior to cutting it.<br>The temperature will rise to about 155 while standing.<br>Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.","url":"https://recipe.bluelayer.org/recipe/12577/brown-sugar-spiced-pork-loin"},{"id":"12571","title":"Oven Fried Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>water, bottled, generic<br>oil, olive, salad or cooking<br>soy sauce made from soy (tamari)","directions":"Mix all ingredients together, and pour into a Pyrex baking pan.<br>cover tightly and bake at 325 degrees for 1 hour, or until rice is done.<br>Good with pork chops.","url":"https://recipe.bluelayer.org/recipe/12571/oven-fried-rice"},{"id":"12542","title":"Glazed Pork Roast","ingredients":"honey<br>mustard, prepared, yellow<br>vinegar, red wine<br>spices, chili powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350F<br>Mix first 4 ingredients in a bowl<br>Trim excess fat from pork roast .<br>Brush with honey glaze.<br>Roast for 1 to 1 1\\2 hours or until done brushing with additional glaze occasionally.","url":"https://recipe.bluelayer.org/recipe/12542/glazed-pork-roast"},{"id":"12512","title":"Little Smokies","ingredients":"sauce, barbecue<br>sugars, brown<br>catsup<br>sauce, worcestershire<br>pork sausage, link/patty, unprepared","directions":"Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce and wieners in the pot of a slow cooker.<br>Cook on low for 2 hours, or until ready to serve.<br>Adapted from Hillshire Farms.","url":"https://recipe.bluelayer.org/recipe/12512/little-smokies"},{"id":"12502","title":"Spicy-Sweet Pork Tenderloin","ingredients":"soy sauce made from soy (tamari)<br>ginger root, raw<br>spices, garlic powder<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>sauce, salsa, ready-to-serve<br>raspberries, raw<br>spices, coriander seed","directions":"Mix soy sauce, ginger, and garlic in a small bowl.<br>Heat oil in a large nonstick skillet over medium-high heat.<br>Arrange pork slices in a single layer in the skillet.<br>Spoon soy sauce mixture over the pork.<br>Cook pork until completely browned and just slightly pink in the center, about 3 minutes per side.<br>An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).<br>Remove pork to a plate, retaining juices in the skillet.<br>Stir salsa and raspberry preserves into the drippings in the skillet; cook and stir until slightly thickened, about 30 seconds.<br>Spoon sauce over pork slices and top with cilantro.","url":"https://recipe.bluelayer.org/recipe/12502/spicy-sweet-pork-tenderloin"},{"id":"12436","title":"Biscuits and Gravy","ingredients":"pork sausage, link/patty, unprepared<br>butter, without salt<br>wheat flour, white, all-purpose, unenriched<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black","directions":"Brown sausage in skillet, stirring until it crumbles.<br>Drain, reserving 1 Tbs.<br>drippings in skillet.<br>Set sausage aside.<br>Add butter to drippings, heat over low heat.<br>Add flour, stirring until smooth.<br>Cook 1 minute, stirring constantly.<br>Gradually add milk, cook over medium heat stirring constantly.<br>Stir in seasonings and sausage.<br>cook until heated.<br>I use a whisk.<br>Hey, Don't forget your favorite Bisquits ( I use grands).<br>Thanks SueL for the reminder.","url":"https://recipe.bluelayer.org/recipe/12436/biscuits-and-gravy"},{"id":"12413","title":"Big James' Pork Rub","ingredients":"spices, paprika<br>spices, chili powder<br>sugars, brown<br>sugars, granulated<br>celery, raw<br>spices, pepper, black<br>spices, pepper, red or cayenne<br>mustard, prepared, yellow<br>spices, garlic powder<br>spices, cumin seed<br>salt, table","directions":"Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.","url":"https://recipe.bluelayer.org/recipe/12413/big-james-pork-rub"},{"id":"12404","title":"BBQ Nation All-Purpose Rub","ingredients":"spices, paprika<br>sugars, brown<br>spices, chili powder<br>salt, table<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Mix all ingredients together and store in an airtight container.<br>Use on ribs, chicken, pork, beef and anything you barbecue.","url":"https://recipe.bluelayer.org/recipe/12404/bbq-nation-all-purpose-rub"},{"id":"12387","title":"Apple Thyme Jelly Recipe","ingredients":"apples, raw, with skin<br>sugars, granulated<br>spices, thyme, dried<br>pectin, unsweetened, dry mix","directions":"Combine the cider, sugar and thyme in a 4-qt microwave-safe bowl, and stir well.<br>Cook, uncovered, at full power (650 to 700 watts) for 10 min.<br>Stir, return to the microwave, and cook till the sugar has dissolved and the mix has reached a full rolling boil, about 5 more min.<br>Stir the pectin into the mix, return it to the microwave, and cook for 1 1/2 min.<br>Skim any foam off the surface, and pack the jelly into sterilized jars according to the manufacturer's directions.<br>This recipe yields 4 half-pints.<br>Comments: A delicate flavor - just perfect for glazing a simple lamb or possibly pork roast.<br>Yield: 4 half-pints","url":"https://recipe.bluelayer.org/recipe/12387/apple-thyme-jelly-recipe"},{"id":"12363","title":"Schab Wieprzowy Po Polsku (Polish Roast Pork With Caraway)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, marjoram, dried<br>spices, caraway seed<br>butter, without salt","directions":"Preheat oven to 425F.<br>Score the fat of the pork with a knife and rub seasonings into the meat.<br>In a large pan, melt the butter over high heat and sear the meat.<br>When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently.","url":"https://recipe.bluelayer.org/recipe/12363/schab-wieprzowy-po-polsku-polish-roast-pork-with-caraway"},{"id":"12327","title":"Pork And Potato Sauerkraut Casserole Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sauerkraut, canned, solids and liquids<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>potatoes, raw, skin","directions":"Stir together and bake at 350 degrees till heated through.<br>4-5 servings.","url":"https://recipe.bluelayer.org/recipe/12327/pork-and-potato-sauerkraut-casserole-recipe"},{"id":"12277","title":"Sausage Quiche Recipe","ingredients":"cheese, parmesan, hard<br>onions, raw<br>pork sausage, link/patty, unprepared","directions":"With mixer:","url":"https://recipe.bluelayer.org/recipe/12277/sausage-quiche-recipe"},{"id":"12274","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>molasses<br>salt, table<br>mustard, prepared, yellow","directions":"Soak the beans overnight in water.<br>In the morning drain beans well and pick through discarding bad beans.<br>Put in large pot and cover beans with water and boil beans until the skins split when you blow on them (30- 60 minutes after water boils).<br>Drain.<br>Divide salt pork into two pieces.<br>Slash salt pork pieces deeply several times and place in the bottom of a large bean pot or casserole.<br>Pour in the drained beans.<br>Mix together remaining ingredients (molasses, salt and mustard).<br>Add mixture to beans with enough hot water to cover.<br>Cover and bake at 300-degrees F for 6-8 hours, checking often and adding water as needed.","url":"https://recipe.bluelayer.org/recipe/12274/boston-baked-beans"},{"id":"12258","title":"Shish Kabob Marinade","ingredients":"soy sauce made from soy (tamari)<br>catsup<br>sugars, granulated<br>spices, ginger, ground<br>spices, garlic powder","directions":"Mix all ingredients together.<br>Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).<br>Marintate in refrigerator for at least a couple hours.<br>Thread onto skewers and grill.","url":"https://recipe.bluelayer.org/recipe/12258/shish-kabob-marinade"},{"id":"12247","title":"Bar-B-Barn Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>spices, paprika<br>spices, cinnamon, ground<br>sugars, brown<br>applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)<br>catsup<br>lemon juice, raw","directions":"Place ribs in a pan (not stacked).<br>Pour the sauce (very thick) over the ribs.<br>Put tin foil over the pan.<br>Marinate ribs for 24 hours flipping once in a while to make sure all the ribs are marinated.<br>Then take right from the fridge and bake 1 1/2 hours at 300F leaving the foil on.","url":"https://recipe.bluelayer.org/recipe/12247/bar-b-barn-ribs"},{"id":"12106","title":"Tangy Pork","ingredients":"butter, without salt<br>sauce, worcestershire<br>lemon juice, raw<br>sugars, granulated<br>spices, paprika<br>spices, garlic powder<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Melt butter in a large saucepan over medium heat.<br>Add remaining sauce ingredients.<br>Mix together and bring to a boil, stirring often.<br>Add pork and simmer until most of the sauce is absorbed and the meat is falling apart.","url":"https://recipe.bluelayer.org/recipe/12106/tangy-pork"},{"id":"12089","title":"Peachy Pork Picante","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>seasoning mix, dry, taco, original<br>oil, olive, salad or cooking<br>sauce, salsa, ready-to-serve<br>peaches, yellow, raw","directions":"Remove all fat from pork loin.<br>Cut into bite size chunks.<br>In a bowl, coat meat in taco seasoning.<br>Add oil to pan and brown pork completely.<br>Add salsa and peach preserves.<br>Cover and simmer for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/12089/peachy-pork-picante"},{"id":"12059","title":"Tofu & Porc Sausages (Italian Style)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>tofu, raw, regular, prepared with calcium sulfate<br>spices, pepper, black<br>spices, oregano, dried<br>spices, basil, dried<br>spices, garlic powder<br>spices, pepper, red or cayenne<br>spices, fennel seed<br>spices, paprika<br>spices, onion powder<br>salt, table","directions":"With your hands, mix all the ingredients together.<br>Mix it very well.<br>With your palms form about 30 small sausages (4-5 inches long).<br>You can preserve them in your fridge for about 3-4 days or keep them in your freezer up to 1 month.<br>It takes about 10-15 min to cook them in a non-stick pan.<br>Bon appetit!","url":"https://recipe.bluelayer.org/recipe/12059/tofu-porc-sausages-italian-style"},{"id":"12046","title":"Tangy Plum Short Ribs","ingredients":"oil, olive, salad or cooking<br>spices, garlic powder<br>pork, fresh, loin, country-style ribs, separable lean only, raw<br>plums, raw<br>sauce, oyster, ready-to-serve","directions":"Heat skillet over medium heat and add oil.<br>Saute garlic.<br>Add ribs and stir fry until heated through.<br>Add plum sauce and oyster sauce.<br>Stir well and serve.","url":"https://recipe.bluelayer.org/recipe/12046/tangy-plum-short-ribs"},{"id":"12005","title":"Pepperoni Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry<br>sugars, granulated<br>oil, olive, salad or cooking<br>salt, table<br>wheat flour, white, all-purpose, unenriched<br>pepperoni, beef and pork, sliced<br>spices, garlic powder","directions":"Dough: Dissolve yeast in 1 Cup of warm water until foamy about 5 mins.<br>Mix sugar, oil, salt, and flour and then add to yeast and water.<br>Mix together until smooth.<br>Knead and cover for 30 min in warm area 100-105 degrees I put in oven with light on.<br>Roll out dough on lightly dusted flour table.<br>Cut into 2 inch wide by 5 inch doughs<br>Place 5 pepperoni's on each dough pieces.<br>Pinch sides together roll back and forth til smooth.<br>Lightly grease baking pan<br>Place dough into pan each breadstick.<br>Brush lightly top of breadsticks with egg whites.<br>Spinkle garlic salt or powder on top.<br>Cook for a total of 20 minutes at 375 degrees or until golden brown.","url":"https://recipe.bluelayer.org/recipe/12005/pepperoni-breadsticks"},{"id":"11986","title":"Queen Puff's Easy Baked Beans","ingredients":"bacon, meatless<br>catsup<br>sugars, brown<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, onion powder<br>mustard, prepared, yellow","directions":"Preheat oven to 350 degrees.<br>In a skillet cook bacon and chopped onion.<br>Or you may just lay uncooked bacon strips on top of beans before puting in oven.<br>In a baking dish mix beans, ketchup, brown sugar, onion powder (if you didn't use the chopped onion), and mustard).<br>Add bacon and stir gently to mix bacon into beans.<br>Bake 1 hour in oven or in crock pot on low 4-6 hours/high 2-3 hours.<br>If you are in a hurry, you can also microwave instead for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/11986/queen-puffs-easy-baked-beans"},{"id":"11890","title":"Easy Braunschweiger Ball","ingredients":"pork sausage, link/patty, unprepared<br>cheese, parmesan, hard<br>sauce, worcestershire<br>spices, garlic powder<br>nuts, walnuts, english","directions":"Use Braunschweiger and cream cheese at room temperature.<br>Mix first four ingredients together and form a ball.<br>Refrigerate for 15-20 minutes.<br>Cover with nuts and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/11890/easy-braunschweiger-ball"},{"id":"11888","title":"Peach Glazed Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>oil, olive, salad or cooking<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>peaches, yellow, raw<br>sauce, worcestershire<br>spices, ginger, ground","directions":"In a small mixing bowl, stir together thyme, salt and pepper.<br>Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.<br>Cover and refrigerate 2 hours or overnight.<br>For glaze, stir together preserves, Worcestershire and ginger; set aside.<br>Place tenderloin on a rack in shallow roasting pan.<br>Roast in a 425F oven for 30 minutes or until meat thermometer reaches 160F<br>Cover with foil and let sit for 15 minutes before carving.<br>Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.","url":"https://recipe.bluelayer.org/recipe/11888/peach-glazed-pork-tenderloin"},{"id":"11833","title":"Savory Scones","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>onions, raw<br>milk, buttermilk, fluid, cultured, lowfat<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>onions, raw<br>spices, oregano, dried","directions":"Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.<br>Drain off excess fat; cool slightly.<br>In medium size bowl combine baking mix and sausage mixture.<br>Pour in milk and stir with a fork just until evenly moistened.<br>Turn out on an ungreased baking sheet.<br>With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.<br>Sprinkle instant onion and oregano over the top.<br>Bake at 400 degrees F for 20 minutes.<br>Cool 5 minutes and serve warm.<br>Variation: Add a little grated cheese to baking mix.","url":"https://recipe.bluelayer.org/recipe/11833/savory-scones"},{"id":"11810","title":"Fresh Pork Lard","ingredients":"bacon, meatless<br>bacon, meatless","directions":"Preheat oven to 275 deg F.<br>Spread the cubes out in a deep baking dish, place in oven.<br>Stir every once in a while as the fat renders into a clear liquid.<br>When the baking dish contains only clear liquid and browned bits (about 2 hours), carefully remove the dish from the oven (letting the cracklings color richly gives the lard a fuller, roastier flavor).<br>Let the lard cool to lukewarm, then strain.<br>Store the lard in a tightly sealed jar in the refrigerator (freeze if you won't use it all within a month).","url":"https://recipe.bluelayer.org/recipe/11810/fresh-pork-lard"},{"id":"11798","title":"Grilled Ribs","ingredients":"sugars, granulated<br>salt, table<br>spices, paprika<br>spices, pepper, red or cayenne<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Prepare grill using charcoal and hickory wood chips or preheat gas grill to low.<br>Combine first four ingredients (sugar - pepper) in a bowl and rub all over ribs.<br>Let the ribs stand a room temperature for 15 minutes.<br>Put ribs on grill grate, skirt side down, cover and slow cook until brown.<br>Turn and cook the second side until brown and ribs are done(approximately 2 hours).","url":"https://recipe.bluelayer.org/recipe/11798/grilled-ribs"},{"id":"11731","title":"All-Purpose Mild Brine for Poultry and Pork","ingredients":"salt, table<br>sugars, granulated<br>water, bottled, generic","directions":"Mix cold water, salt and sugar and stir to dissolve.<br>In a non-reactive container, immerse food in brine, seal and refrigerate.<br>Use 1 quart of brine per pound of meat, not to exceed 2 gallons.<br>Brine for 1 hour per pound (when brining multiple items, time is based on weight of a single item), but not less than 30 minutes or more than 8 hours.<br>WILL NOT WORK IF MEAT IS FROZEN.","url":"https://recipe.bluelayer.org/recipe/11731/all-purpose-mild-brine-for-poultry-and-pork"},{"id":"11712","title":"Spit Roasted Whole Pork Loin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Make a pocket through center of loin.<br>Work 1 tablespoon of the dry rub through loin and rub the outside with the rest.<br>Rub well.<br>Let sit tightly covered for 30 hours in the refrigerator.<br>Put loin on spit with a drip pan and heat grill to 350F (180C).<br>Cook for 45 minutes, reserve juices.<br>De-fat and add 1/2 cup coffee to cooking juices, season with salt and pepper.<br>Serve with sliced pork loin.","url":"https://recipe.bluelayer.org/recipe/11712/spit-roasted-whole-pork-loin"},{"id":"11653","title":"Cajun Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, paprika<br>spices, pepper, red or cayenne<br>spices, garlic powder<br>spices, oregano, dried<br>spices, thyme, dried<br>salt, table<br>spices, pepper, black<br>spices, cumin seed<br>spices, nutmeg, ground","directions":"Combine all seasonings and dust all surfaces of ribs with mixture.<br>Prepare medium-hot coals in covered grill, banking coals when hot.<br>Grill ribs over indirect heat 1 to 1-1/2 hours, turning every 15 minutes.","url":"https://recipe.bluelayer.org/recipe/11653/cajun-back-ribs"},{"id":"11628","title":"Cranberry Sauce","ingredients":"water, bottled, generic<br>sugars, granulated<br>spices, cinnamon, ground<br>spices, cloves, ground<br>cranberries, dried, sweetened","directions":"In a large saucepan, combine water, sugar, cinnamon, and cloves.<br>Bring to boiling, stirring to dissolve sugar.<br>Then add cranberries, return to boiling.<br>Cook, uncovered over high heat.<br>Cranberries will start popping within a few minutes.<br>You can use a potato masher to help them along.<br>Boil about 10 minutes while using masher.<br>Then remove from heat.<br>Serve warm or chilled.<br>Can be made a day earlier and set in the fridge.<br>Serve over turkey, pork, and it is also delicious on vanilla ice cream!","url":"https://recipe.bluelayer.org/recipe/11628/cranberry-sauce"},{"id":"11597","title":"Oven-Baked BBQ Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>spices, pepper, black<br>sauce, barbecue","directions":"Heat oven to 350 degrees F.<br>Place ribs, meat sides up, in single layer on 2 foil-covered rimmed baking sheets sprayed with cooking spray.<br>Sprinkle with pepper; rub into meat.<br>Cover.<br>Bake 1 hour.<br>Brush with about 1/4 of the barbecue sauce.<br>Bake, uncovered, 1 hour or until ribs are tender, turning and brushing with remaining barbecue sauce every 15 min.","url":"https://recipe.bluelayer.org/recipe/11597/oven-baked-bbq-ribs"},{"id":"11593","title":"Herbed Pork Tenderloin","ingredients":"spices, thyme, dried<br>spices, oregano, dried<br>spices, garlic powder<br>spices, onion powder<br>salt, table<br>spices, pepper, black<br>oil, olive, salad or cooking<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 400f.<br>Coat a shallow roasting pan with cooking spray.<br>Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.<br>Rub oil all over pork.<br>Sprinkle the thyme mixture all over pork and transfer to prepared pan.<br>Roast until an instant read thermometer inserted in the center of the pork read 160f, about 30 minutes.<br>Let stand 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/11593/herbed-pork-tenderloin"},{"id":"11576","title":"Barbecued Pork","ingredients":"sugars, granulated<br>honey<br>rice, white, long-grain, regular, unenriched, cooked without salt<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a small, shallow bowl mix sugar, honey, rice wine and salt.<br>Place tenderloin in a shallow stainless-steel or ceramic bowl and brush sauce over meat.<br>Cover with plastic wrap and refrigerate 3 hours.<br>Prepare grill.<br>Cover the rack with aluminum foil.<br>Grill the meat over medium-low heat, covered for 1 1/2 hours, turning occasionally.<br>Remove meat from grill and carefully peel foil from grill; then replace pork on grill.<br>Cook just until meat becomes sizzling brown, about 5 minutes.<br>Remove from grill, cut into 1/4-inch slices and serve.","url":"https://recipe.bluelayer.org/recipe/11576/barbecued-pork"},{"id":"11496","title":"Honey Mustard Cure","ingredients":"salt, table<br>sugars, granulated<br>honey<br>mustard, prepared, yellow<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a small bowl, combine salt and sugar.<br>Spread honey evenly over pork belly, then coat with mustard.<br>Spread the salt and sugar mixture generously over the mustard.<br>Place into a re-sealable plastic bag and refrigerate for 3 days.<br>After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.<br>Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.<br>Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.<br>Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.<br>Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.<br>Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.<br>Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.<br>Remove from rack and drain on paper towels.<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/11496/honey-mustard-cure"},{"id":"11471","title":"BBQ Country-Style Ribs","ingredients":"water, bottled, generic<br>sauce, barbecue<br>orange juice, raw<br>oil, olive, salad or cooking<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Mix all ingredients except ribs in Dutch oven or large saucepan until blended.<br>Add ribs.<br>Bring to boil on medium heat; cover.<br>Simmer on medium-low heat 1-1/2 hours or until meat is tender.<br>Remove lid; cook 20 min.<br>or until no liquid remains.<br>Reduce heat to medium-low; cook 10 to 12 min.<br>or until ribs are evenly browned, turning frequently.","url":"https://recipe.bluelayer.org/recipe/11471/bbq-country-style-ribs"},{"id":"11453","title":"Sweet And Sour Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>sugars, brown<br>sugars, granulated<br>cornstarch<br>catsup<br>vinegar, distilled<br>water, bottled, generic","directions":"Put ribs in large, shallow, roasting pan.<br>Bake, uncovered, at 350* for 1-1/2 hours.<br>While ribs are cooking, mix sugars and cornstarch in med saucepan.<br>Stir in ketchup, vinegar and water, bring to a boil.<br>Cook and stir until thickened and clear.<br>When ribs are done, remove and discard fat.<br>Place back in pan, pour 1-1/2 cups sauce over ribs.<br>Bake 30 minutes longer.<br>Cut into serving size pieces; brush with sauce.","url":"https://recipe.bluelayer.org/recipe/11453/sweet-and-sour-spareribs"},{"id":"11424","title":"Roasting Pork Shoulder and Beef Chuck","ingredients":"oil, olive, salad or cooking<br>salt, table<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>beef, grass-fed, ground, raw","directions":"Preheat oven to 350 degrees F.<br>In a small bowl, mix together the oil, salt and pepper.<br>Rub the oil mixture over the meats.<br>Roast the pork shoulder about 1 hour; roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees F for each meat.<br>Remove the meats from the oven and let cool for 20 minutes.<br>Cover and refrigerate up to 1 day or until ready to use.","url":"https://recipe.bluelayer.org/recipe/11424/roasting-pork-shoulder-and-beef-chuck"},{"id":"11421","title":"Sausage Balls","ingredients":"pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>cheese, cheddar<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, onion powder<br>spices, garlic powder<br>spices, pepper, black<br>celery, raw","directions":"Combine dry ingredients.<br>Add cheddar cheese and mix well.<br>Mix sausage with cheese mixture.<br>Form into 12 balls.<br>Place in shallow, ungreased pan.<br>Bake at 350 for 15 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/11421/sausage-balls"},{"id":"11350","title":"Lean Pork Breakfast Patties","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, fennel seed<br>spices, rosemary, dried<br>salt, table<br>spices, pepper, black","directions":"In medium bowl, combine cereal and apple juice; let stand 5 minutes.<br>Add remaining ingredients; mix well.<br>Shape into six patties.<br>Heat broiler.<br>Place patties on oiled broiler pan.<br>Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink.<br>Microwave directions: Prepare patties as directed above.<br>Place on microwave-safe roasting rack; cover with waxed paper.<br>Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/11350/lean-pork-breakfast-patties"},{"id":"11294","title":"Philippine Grilled Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>vinegar, distilled<br>soy sauce made from soy (tamari)<br>spices, garlic powder<br>spices, pepper, black<br>spices, pepper, red or cayenne","directions":"Cut the pork into 1/2 inch thick medallions.<br>You should have about 12 slices.<br>Mix together the vinegar, soy sauce, garlic and pepper.<br>Add the pork slices and let marinade 4 to 5 hours (or overnight) in the refrigerator, turning occasionally.<br>Preheat the broiler.<br>Broil the medallions 7 minutes on each side about 4 inces from the flame.<br>(These are also delicious on a grill; cook over a medium fire 5 minutes on each side, then 10 minutes covered.<br>).<br>While the pork is cooking, bring the marinade to a boil in a small saucepan, add the hot pepper flakes, then reduce by one quarter.<br>Strain and serve as a dipping sauce with the meat.","url":"https://recipe.bluelayer.org/recipe/11294/philippine-grilled-pork-tenderloin"},{"id":"11276","title":"Biscuits All Covered In Gravy","ingredients":"wheat flour, white, all-purpose, unenriched<br>leavening agents, baking powder, double-acting, sodium aluminum sulfate<br>salt, table<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>butter, without salt<br>pork sausage, link/patty, unprepared<br>wheat flour, white, all-purpose, unenriched<br>butter, without salt<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>salt, table<br>spices, pepper, black<br>soy sauce made from soy (tamari)","directions":"Preheat oven to 450<br>Put sausage on stove at a medium heat<br>Add dry biscuit ingredients to large bowl, stir together<br>Add butter and milk, stir until all mixed<br>Spoon biscuits onto greased cookie sheet<br>Bake biscuits 12-16 minutes, flipping after 6-8 minutes<br>Cook sausage until mostly done, chop into small pieces.<br>Add butter to sausage, stir til all butter melted<br>Sprinkle flour over sausage, stir<br>Slowly add milk, constaltly stiring<br>Add soy sauce, salt and peppr to taste","url":"https://recipe.bluelayer.org/recipe/11276/biscuits-all-covered-in-gravy"},{"id":"11220","title":"Merguez Bites","ingredients":"oil, olive, salad or cooking<br>pork sausage, link/patty, unprepared","directions":"Heat the olive oil in a nonstick skillet over medium-low heat.<br>Add the sausage, raise the heat to medium, and saute until it is a nice brown colour all over - 12 to 15 minutes.<br>Sere immediately on a small oval plate.<br>NOTE: If you prefer, the sausage can be grilled whole over high heat, 3 inches from the heat source, for about 12 minutes.<br>Let it rest for 10 minutes before slicing it into 3 inch lengths.","url":"https://recipe.bluelayer.org/recipe/11220/merguez-bites"},{"id":"11204","title":"Baked Black Beans And Sausage Recipe","ingredients":"beans, snap, green, raw<br>shortening, vegetable, household, composite<br>pork sausage, link/patty, unprepared<br>onions, raw<br>sauce, salsa, ready-to-serve<br>molasses<br>sugars, brown<br>mustard, prepared, yellow<br>salt, table<br>spices, pepper, black<br>cornstarch<br>water, bottled, generic","directions":"Rinse beans.<br>In bowl, cover beans with 3 times their volume of water.<br>Let soak for 12 hrs or possibly overnight; drain.<br>Use 18- to 24-c. (4.5 to 6 L) slow cooker; cook beans with stock on High for 3 hrs or possibly till tender.<br>Add in remaining ingredients except for cornstarch and cool water; cook on High for 3 hrs.<br>Whisk cornstarch with cool water; stir into slow cooker.<br>Cook on High for 15 to 20 min or possibly till thickened.<br>NOTES : Black beans give a modern twist to an old classic.","url":"https://recipe.bluelayer.org/recipe/11204/baked-black-beans-and-sausage-recipe"},{"id":"11114","title":"BBQ pork ribs","ingredients":"spices, garlic powder<br>sugars, brown<br>spices, chili powder<br>soy sauce made from soy (tamari)<br>catsup","directions":"Boil pork ribs for 45 minutes<br>Put ribs spices ketchup sugar and soy sauce in roasting pan bake covered at 400 for 1 hour stirring occasionally<br>Serve over pasta mmm good","url":"https://recipe.bluelayer.org/recipe/11114/bbq-pork-ribs"},{"id":"11113","title":"Salt Pork And Greens Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>water, bottled, generic<br>turnips, raw","directions":"Cut salt pork into thin strips.<br>Place pork and water in kettle or possibly Dutch oven; simmer, covered, for 45 min.<br>Thoroughly wash greens in cold water to remove dirt and sand particles.<br>Cut off any roots and remove damaged portions and large veins.<br>Tear or possibly cut up large leaves.<br>Add in to pork and water.<br>Simmer covered, 1 hour.<br>Drain greens reserving liquid.<br>Season greens and pork with salt and pepper to taste.<br>If you like, serve cooking liquid over.<br>Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/11113/salt-pork-and-greens-recipe"},{"id":"11105","title":"Linguica Con Queso (Cheese-Grilled Sausage)","ingredients":"pork sausage, link/patty, unprepared<br>cheese, gouda","directions":"Slice the sausage in half lengthwise.<br>Preheat grill to medium-high.<br>Brush and oil grill grate.<br>Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.<br>Turn sausage over.<br>Thickly sprinkle cut side with cheese.<br>Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.<br>Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.<br>Cut crosswise into 1\" pieces.<br>Serve on toothpicks.","url":"https://recipe.bluelayer.org/recipe/11105/linguica-con-queso-cheese-grilled-sausage"},{"id":"11068","title":"BBQ Short Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>salt, table<br>onions, raw<br>oil, olive, salad or cooking<br>catsup<br>syrup, maple, canadian<br>lemon juice, raw<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, black","directions":"Trim excess fat from ribs.<br>Place ribs and salt in 4-qt.<br>saucepan or Dutch oven.<br>Cover with water, bring to a boil.<br>Cover; simmer 1 1/2 to 2 hours or until tender.<br>Meanwhile, saute onion in oil until tender.<br>Add remaining ingredients; simmer 15 minutes.<br>Drain ribs.<br>Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.<br>Broil 10 minutes, turning occasionally.<br>Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce.<br>Serve with remaining sauce, if desired.","url":"https://recipe.bluelayer.org/recipe/11068/bbq-short-ribs"},{"id":"11032","title":"Savory Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared<br>mushrooms, white, raw<br>onions, raw<br>spices, garlic powder<br>wheat flour, white, all-purpose, unenriched<br>sugars, granulated<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>spices, pepper, black<br>spices, nutmeg, ground<br>spices, basil, dried","directions":"In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.<br>Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).<br>Stir in flour and sugar until sausage mixture is well coated.<br>Gradually add milk, stirring constantly.<br>Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.<br>Remove from heat and stir in black pepper, nutmeg, and basil.<br>Serve hot over your favorite biscuits or toast.","url":"https://recipe.bluelayer.org/recipe/11032/savory-sausage-gravy"},{"id":"11008","title":"Barbeque Pulled Pork","ingredients":"catsup<br>sugars, brown<br>vinegar, distilled<br>sauce, worcestershire<br>mustard, prepared, yellow<br>spices, pepper, black<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix everything but the pork together in the bottom of the crockpot.<br>Place pork in and spoon sauce over the top.<br>Cook on low for 5 to 6 hours.<br>Using 2 forks, shred the meat.<br>Serve.","url":"https://recipe.bluelayer.org/recipe/11008/barbeque-pulled-pork"},{"id":"10996","title":"Pork Hamonado","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>pineapple juice, canned or bottled, unsweetened, without added ascorbic acid<br>pineapple, raw, all varieties<br>soy sauce made from soy (tamari)<br>sugars, brown<br>oil, olive, salad or cooking","directions":"Mix the pineapple juice, sugar, and soy sauce in a large bowl.<br>Cut the pork into fairly large cubes, about 2\", and marinate pork with the pineapple juice, sugar, and soy sauce mixture for about 1 to 3 hours.<br>Remove the pork from the marinade and set the remaining mixture aside.<br>Heat the oil in a pan and fry the marinated pork until the meat turns light brown (approximately 3 to 5 minutes).<br>Pour in the remaining marinade mixture together with the pineapple chunks and simmer for 10 to 15 minutes.<br>Add salt and pepper to taste.<br>We usually serve this with jasmine rice.","url":"https://recipe.bluelayer.org/recipe/10996/pork-hamonado"},{"id":"10990","title":"Linda's Herb-Crusted Roast Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>butter, without salt<br>oil, olive, salad or cooking<br>parsley, fresh<br>spices, thyme, dried<br>spices, garlic powder<br>spices, rosemary, dried","directions":"To Prepare The Rub:.<br>Mix ingredients together well.<br>To Prepare Roast:.<br>Preheat oven to 350.<br>Rub the pork roast with herb and garlic rub.<br>Brown pork tenderloin in a hot saute pan with butter and olive oil, then remove, and let rest for 5 minutes.<br>Place on rack and roast at 350, allowing air to vent underneath for 20-25 minutes.<br>Roast to 155 degrees.<br>Pull out of oven.<br>Let rest prior to slicing, about 10 minutes.<br>Slice, and serve.","url":"https://recipe.bluelayer.org/recipe/10990/lindas-herb-crusted-roast-pork-tenderloin"},{"id":"10946","title":"Plum Glazed Pork Tenderloin","ingredients":"plums, raw<br>apple juice, canned or bottled, unsweetened, without added ascorbic acid<br>spices, rosemary, dried<br>sugars, brown<br>salt, table<br>pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper.<br>Bake 1 hour.<br>In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt.<br>Bring to a boil over medium heat and cook until lightly thickened.<br>(about 5-8 minutes total, but watch so it doesn't burn).<br>Remove from heat and cover to keep warm.<br>Spoon 1/4 cup sauce over pork.<br>Continue baking, basting occasionally, until temperature reaches 165 degrees F.<br>Serve pork slices with plum sauce.","url":"https://recipe.bluelayer.org/recipe/10946/plum-glazed-pork-tenderloin"},{"id":"10837","title":"Nigella Lawson Cocktail Sausages","ingredients":"pork sausage, link/patty, unprepared<br>oil, sesame, salad or cooking<br>honey<br>soy sauce made from soy (tamari)","directions":"Preheat the oven to 200C/400 degrees F.<br>Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.<br>Whisk together the oil, honey and soy sauce and pour over the sausages.<br>Mix all together.<br>Bake for 25 to 30 minutes.<br>Give them a stir about halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/10837/nigella-lawson-cocktail-sausages"},{"id":"10804","title":"Neck Bones 'N Rice","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>salt, table<br>spices, pepper, black<br>rice, white, long-grain, regular, unenriched, cooked without salt","directions":"1.first season the neck bones really well with salt/pepper.<br>Sit aside.<br>2.bring big pot of water to a boil, then add neck bones.<br>3.Boil for around an hour, until 1/2 the water or a little more is gone.<br>4.Reserve 3 1/2 4 cups of the boiled water, discard the rest.<br>5.Put the reserved water back in the pot and bring to a boil.<br>6.Add the rice, stir, and leave on the heat for 1 minute.<br>7.Remove from heat and put a lid on it.<br>Let it stand 5-8 minutes.<br>Then fluff the rice with a fork.<br>8.Serve.","url":"https://recipe.bluelayer.org/recipe/10804/neck-bones-n-rice"},{"id":"10757","title":"Grilled Asian Spiced Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw<br>soy sauce made from soy (tamari)<br>oil, sesame, salad or cooking<br>spices, pepper, red or cayenne","directions":"Pour all ingredients into a gallon size zip lock bag.<br>Shake it all up.<br>Let sit overnight in fridge.<br>Remove from bag discard left over marinade.<br>Wrap in foil and grill over low coals for about an hour until meat moves freely from the bone.<br>Remove from foil and place over heat and grill until they have a nice char --<br>Enjoy.","url":"https://recipe.bluelayer.org/recipe/10757/grilled-asian-spiced-pork-ribs"},{"id":"10735","title":"Macedonian Sausages Filling","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>leeks, (bulb and lower leaf-portion), raw<br>spices, pepper, red or cayenne<br>spices, pepper, black<br>spices, cumin seed<br>spices, oregano, dried<br>spices, garlic powder<br>spices, paprika","directions":"Mix ground pork, leeks, red pepper, black pepper, cumin, oregano, garlic powder, and paprika together.<br>Stuff in casings.","url":"https://recipe.bluelayer.org/recipe/10735/macedonian-sausages-filling"},{"id":"10733","title":"Pepperoncini Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, pepper, black<br>spices, pepper, black<br>salt, table<br>spices, oregano, dried<br>spices, basil, dried<br>spices, rosemary, dried<br>mustard, prepared, yellow<br>asparagus, raw","directions":"Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours.<br>Serve with steamed vegetable.","url":"https://recipe.bluelayer.org/recipe/10733/pepperoncini-pork-roast"},{"id":"10732","title":"Marmalade-Glazed Spareribs","ingredients":"soy sauce made from soy (tamari)<br>marmalade, orange<br>orange juice, raw<br>spices, garlic powder<br>spices, ginger, ground<br>pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Whisk first 5 ingredients in large bowl.<br>Add ribs; toss to coat.<br>Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish.<br>Cover and refrigerate overnight, turning ribs occasionally.<br>Position 1 rack in center and 1 rack in top third of oven and preheat to 350F.<br>Line 2 large roasting pans with foil.<br>Place racks in pans.<br>Transfer ribs from marinade to racks.<br>Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours.<br>Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/10732/marmalade-glazed-spareribs"},{"id":"10716","title":"Bone Dust BBQ Rub","ingredients":"spices, paprika<br>spices, chili powder<br>salt, table<br>spices, coriander seed<br>spices, garlic powder<br>sugars, granulated<br>spices, curry powder<br>mustard, prepared, yellow<br>spices, pepper, black<br>spices, basil, dried<br>spices, thyme, dried<br>spices, cumin seed<br>spices, pepper, red or cayenne","directions":"Mix all ingredients together and store in a jar until ready to use.<br>Rub on chicken, beef, or pork before barbequeing.","url":"https://recipe.bluelayer.org/recipe/10716/bone-dust-bbq-rub"},{"id":"10690","title":"Roasted Beet Relish with Apricots","ingredients":"beets, raw<br>apricots, dried, sulfured, uncooked<br>molasses<br>fresh red onions,<br>oil, olive, salad or cooking","directions":"Preheat the oven to 350F.<br>Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2 hours, or until they are tender.<br>Unwrap the beets carefully and let them cool until they can be handled.<br>Peel the beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste.<br>Serve the relish with pot roast or pork.","url":"https://recipe.bluelayer.org/recipe/10690/roasted-beet-relish-with-apricots"},{"id":"10672","title":"Sausage and Rice Bake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt<br>pork sausage, link/patty, unprepared<br>celery, raw<br>onions, spring or scallions (includes tops and bulb), raw<br>peppers, sweet, green, raw<br>salt, table<br>spices, pepper, black<br>soup, chicken broth or bouillon, dry<br>nuts, pecans","directions":"In a shallow 2 qt casserole, place rice.<br>Set aside.<br>In a large skillet, over medium heat, saute sausage, stirring to crumble meat.<br>Drain and discard excess fat.<br>In the same skillet, combime celery, onions and green peppers with sausage.<br>Cook until vegetables are tender and onion is transparent.<br>Stir in salt, pepper and broth.<br>Increase heat to high and boil mixture 2 to 3 minutes.<br>Combine mixture with rice.<br>Cover dish with tight fitting lid or heavy duty foil.<br>Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.<br>To serve, fluff rice with fork and garnish with pecan halves.","url":"https://recipe.bluelayer.org/recipe/10672/sausage-and-rice-bake"},{"id":"10649","title":"Jorgydee's Burgers","ingredients":"beef, grass-fed, ground, raw<br>pork, fresh, loin, tenderloin, separable lean only, raw<br>spices, garlic powder<br>salt, table","directions":"Add eveything in a bowl.<br>Mix thoroughly.<br>Use 2/3 cup measure for each burger.<br>I use a Tupperware patty maker to make the burgers.<br>Grill till done.","url":"https://recipe.bluelayer.org/recipe/10649/jorgydees-burgers"},{"id":"8864","title":"Crockpot Cranberry Pork","ingredients":"- 1 (16 ounce) can cranberry sauce<br>- 1 onion, sliced<br>- 3 excess weight pork roast<br>- 4 medium potatoes, peeled and lower into 1\" chunks","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Inside of a medium bowl, mix the cranberry sauce, salad dressing and onions. Vacation spot pork in just a sluggish cooker and pour the sauce above the pork. Cook upon large surroun<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8864/crockpot-cranberry-pork"},{"id":"8854","title":"Crockpot Clam Chowder Ii","ingredients":"- * 4 (6 1/2 oz.) cans clams<br>- * 1/2 lb. salt pork or bacon, diced<br>- * 1 lg. onion, chopped<br>- * 6 to 8 lg. potatoes, pared and cubed<br>- * 3 c. water<br>- * 3 1/2 tsp. salt<br>- * 1/4 tsp. pepper<br>- * 4 c. 50 percent and fifty percent product or milk<br>- * 3 to 4 tbsp. cornstarch","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Reduce clams into chunk sized parts if needed. Inside of skillet, saute salt pork or bacon and onion right until golden brown; drain. Put into Crock Pot with clams. Incorporate all<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8854/crockpot-clam-chowder-ii"},{"id":"8822","title":"Website Page 96 Of 245","ingredients":"- 1 1/2 lb pork steak 1/2\" thick slice into strips<br>- 2 Tbsp oil<br>- 1 onion major, sliced<br>- 1 green pepper very little slice into strips<br>- 1 4 oz mushroom, fatigued<br>- 1 8 oz tomato sauce can<br>- 3 Tbsp brown sugar<br>- 1 1/2 Tbsp vinegar<br>- 1 1/2 tsp salt<br>- 2 tsp worcestershire sauce","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Brown pork in just oil in just skillet. Drain upon double paper towel. Desired destination pork strips and all becoming ingr. into crock pot. Deal with and cook upon reduced for 6<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8822/website-page-96-of-245"},{"id":"8801","title":"Crockpot Beans","ingredients":"- 1 lb. flooring beef<br>- 1 c. chopped onions<br>- 1 c. ketchup<br>- 1 tsp. hickory smoke flavoring<br>- 1 lb. can every single pork and beans, lima beans, butter beans, and kidney beans","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>-Cook upon small inside of crockpot for 4-8 several hours. The for a longer time it chefs, the smokier it preferences.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8801/crockpot-beans"},{"id":"8800","title":"Crockpot Baked Beans Iv","ingredients":"- 24 to 32 oz. canned Pork and Beans, undrained<br>- 1 cup ketchup<br>- 1 high onion, diced<br>- 1 tsp. penned mustard<br>- 2 to 3 slices bacon<br>- 350°F 1 1/2 hrs. The CP variation is soupier.","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Mix all components in just CP. Go over and cook upon small in excess of 6 several hours. If you want, can be baked inside oven. Employ a greased 2qt casserole. Put bacon upon final<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8800/crockpot-baked-beans-iv"},{"id":"8799","title":"Crockpot Baked Beans Ii","ingredients":"- 1 lb flooring beef<br>- 1 onion lg chopped and browned<br>- 1 lge can pork and beans<br>- 1 16 oz kidney beans canned<br>- 1 16 oz buttered lima beans canned<br>- 1 cup catsup<br>- 3 Tbsp white vinegar<br>- 1 tsp salt sprint pepper","directions":"Recommendations:<br>1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Put all ingre. in just crock pot cook 4-6 several hours upon very low. The extended you cook it the greater<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8799/crockpot-baked-beans-ii"},{"id":"8797","title":"Site 68 Of 245","ingredients":"- 6 pork chops<br>- 2 medium acorn squash -- unpeeled<br>- 2 tablespoons melted butter<br>- 1 tablespoon orange juice","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>-Slender extra excess weight against chops. Reduce each and every squash into 4 to 5 crosswise slices; remove seeds. -Set up 3 chops upon backside of gradual-cooking pot. -House al<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8797/site-68-of-245"},{"id":"8779","title":"Chops Inside A Crock","ingredients":"- 6 pork chops, browned (you can pass up the browning)<br>- 1 onion, chopped<br>- 3 T. catsup<br>- 10.5 oz can product of mushroom soup<br>- 2 t Worcestershire sauce","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Vacation spot into crockpot and simmer pertaining to 4-5 several hours. Provide with rice, noodles or potatoes.<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8779/chops-inside-a-crock"},{"id":"8759","title":"Cajun Brew Pork N Beans","ingredients":"- 5 cans Pork-n-Beans (2nd to smallest sizing)<br>- 2 8oz cans tomatoe sauce<br>- 2 onions (chopped)<br>- 6 incredibly hot inbound links (sliced)","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incredibly hot sauce (I which includes Crystal sizzling sauce) Cajun Seasonings (I which includes Tony Chacere's seasonings) Liquid smoke<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8759/cajun-brew-pork-n-beans"},{"id":"8750","title":"Web Page 20 Of 245","ingredients":"- * 1/4 cup dry sherry<br>- * 1/2 cup brown sugar<br>- * 2 cloves garlic, overwhelmed<br>- * 1/8 teaspoon pepper<br>- * 1/2 cup barbecue sauce<br>- * 1 8-ounce can pineapple chunks (do not drain)<br>- * 3 excess weight lean pork, slice into strips, browned, and exhausted","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Incorporate all substances unless pork strips inside Crock Pot and stir perfectly. Include pork and stir to coat. Cook upon minimal, lined, for 8 to 10 hrs. Provide with sauce. Hel<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8750/web-page-20-of-245"},{"id":"8664","title":"GRANMA'S SALT PORK CAKE","ingredients":"- 1 lb. pounds pork, NO lean<br>- 1 1/2 pts. boiling water<br>- 1 tbsp. baking soda dissolved in just water<br>- 4 c. brown sugar<br>- 1/2 tsp. salt<br>- 6 c. flour<br>- 1 tbsp. cloves<br>- 2 tbsp. cinnamon<br>- 2 kilos. raisins<br>- 1 c. insane<br>- 1 lb. dates","directions":"1. Prep and measure ingredients.<br>2. Combine ingredients in the recommended order.<br>3. Adapted method:<br>Grind salt pork and stir into boiling water and soda for 5 minutes. Insert sugar and dates, stirring till awesome. Increase becoming elements. Bake at 325 levels for 75 minutes. Ve<br>4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8664/granmas-salt-pork-cake"},{"id":"8251","title":"Reuben Sandwich","ingredients":"- 1 Cup Catsup<br>- 1 Tablespoon Worcestershire Sauce<br>- 1 Cup Water<br>- 1/4 Cup Vinegar<br>- 1 Tablespoon Sugar<br>- 1 Teaspoon Salt<br>- 1 Teaspoon Celery Seed<br>- 3 Sprint Bottled Scorching Pepper Sauce","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Merge all of the substances in just a reduced saucepan. Warm to boiling, then protect against the warmth and simmer for 30 minutes. Can make adequate sauce for basting pork loin back again ribs, pork chops or roast, chic.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8251/reuben-sandwich"},{"id":"8097","title":"Lawry's Experienced Salt","ingredients":"- 4 quarts littleneck clams (regarding 1ˆ’2/3 cups cooked and chopped)<br>- 1 clove garlic, chopped<br>- 1 cup water<br>- 2 ounces salt pork, finely chopped<br>- 2 cups chopped onions<br>- 3 tablespoons flour<br>- 1ˆ’1/2 body weight potatoes, peeled, and diced into 1/2ˆ’inch cubes<br>- 4ˆ’1/2 cups clam broth<br>- 3 cups Fish Stock<br>- 2 cups gentle product","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Oyster crackers (optional) Fresh new the clams and House them within a significant pot together with the garlic and water. Steam the clams simply just until eventually opened, above 6 to 10 minutes, relying on their meas.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8097/lawrys-experienced-salt"},{"id":"8075","title":"Chili toppers: sliced onions, bitter product, shredded cheddar cheese","ingredients":"- 1. Drain pineapple, scheduling syrup.<br>- 2. Within just a Dutch oven, cook pork, 50 % at a year, within scorching olive oil right up until brown. Return all the meat to the pot. Insert the to start with chopped onion and 1 clove garlic. Cook earlier mentioned medium warmth right until onion is comfortable, stirring from time to time.<br>- 3. Increase the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder,","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8075/chili-toppers-sliced-onions-bitter-product-shredded-cheddar-cheese"},{"id":"8074","title":"Kenny Rogers BBQ Sauce","ingredients":"- 1 20ˆ’ounce can pineapple chunks within just syrup<br>- 2 weight lean boneless pork roast lower into 1ˆ’inch cubes<br>- 2 tablespoons olive oil<br>- 1 medium yellow onion chopped (1/2 cup)<br>- 1 clove garlic minced<br>- 1 28ˆ’ounce can tomatoes lower up<br>- 1 6ˆ’ounce can tomato paste<br>- 1 4ˆ’ounce can diced green chili peppers fatigued<br>- 1 green pepper chopped 3/4 cup)<br>- 1 medium yellow onion chopped (1/2 cup)<br>- 2 cloves garlic minced<br>- 1/4 cup chili powder<br>- 4 teaspoons floor cumin<br>- 1 to 3 tablespoons seeded and finely chopped jalapeno pepper<br>- 1/2 teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Cook until done and season to taste.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8074/kenny-rogers-bbq-sauce"},{"id":"8068","title":"Jalapeno Poppers","ingredients":"- 1/2 cup floor allspice berries [not allspice powder; complete allspice ˆ’ flooring (seek the services of a espresso grinder)]<br>- 1/2 cup packed brown sugar<br>- 6ˆ’8 garlic cloves<br>- 4ˆ’6 Scotch bonnet peppers (or jalapeno), stems and seeds eradicated<br>- 1 tablespoon floor thyme or 2 tablespoons thyme leaves<br>- 2 bunches escallions (green onions)<br>- 1 teaspoon cinnamon<br>- 1/2 teaspoon nutmeg salt and pepper to flavor<br>- 2 tablespoon soy sauce to moisten","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Put just about anything within a foods processor and combine until eventually delicate. Really feel free of charge to change total of peppers or garlic. Rub the meat (chicken, pork or beef) with the seasoning. If making .<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8068/jalapeno-poppers"},{"id":"8061","title":"Jack Daniel's Honey Mustard","ingredients":"- 1/4 cup Jack Daniel's whiskey<br>- 1/4 cup soy sauce<br>- 1/4 cup Dijonˆ’structure mustard<br>- 1/4 cup minced green onion and tops<br>- 1/4 cup firmly packed light-weight brown sugar<br>- 1 teas. salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Sprint of Worcestershire sauce pepper to style Blend all ingreds. Merge very well. Employ to marinate shrimp or scallops for one hourˆ’ˆ’or beef, chicken or pork inside of the refrig. right away. Retain the services of t.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8061/jack-daniels-honey-mustard"},{"id":"8059","title":"World-wide Area Of Espresso Flavored Coffees","ingredients":"- 6 weight meat (5 pork, 1 beef)<br>- 4 teaspoons of salt<br>- 1/2 oz fennel seed (or to taste)<br>- 1/2 oz beaten crimson pepper (or to taste)<br>- 1 Tablespoon Paprika<br>- 1/2 cup water","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Remove the pork towards the bone and lower into 1 inch cubes. Lower beef into cubes. Throw meat with seasonings and 1/2 cup water. Retail outlet inside fridge above night time and grind the upcoming working day. Grind th.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8059/world-wide-area-of-espresso-flavored-coffees"},{"id":"7960","title":"Der Weinerschnitzel's Chili Sauce","ingredients":"- 2 kilos floor beef<br>- 1 lb flooring pork<br>- 1ˆ’1/2 onions, diced<br>- 1/8 Teaspoon garlic, granulated<br>- 2 cups bread crumbs, fresh new<br>- 2/3 cup chilly water<br>- 1/8 Teaspoon thyme<br>- 1/4 cup parsley, chopped<br>- 1 complete egg<br>- 1 Teaspoon Worcestershire sauce<br>- 1/8 Teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soak bread crumbs inside chilly water and established apart. Saute diced onion right up until gentle. Fastened apart and make it possible for to amazing. Preˆ’warmth oven to 350 stages. Inside of a enormous bowl, merge f.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7960/der-weinerschnitzels-chili-sauce"},{"id":"7941","title":"Chinese Sesame Chicken","ingredients":"- 1 lb. floor lean pork<br>- 1 teaspoon salt<br>- 2 Tablespoons chili powder<br>- 1/4 teaspoon cumin<br>- 1/2 teaspoon oregano<br>- 2 cloves garlic, pressed<br>- 2 Tablespoons vinegar","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Incorporate all elements. Let to sit right away within just the fridge. Sort into patties as with other sausage, or crumble and fry.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7941/chinese-sesame-chicken"},{"id":"7914","title":"Chi Chi's Pork Tenderloin With Bourbon Sauce","ingredients":"- 16 Ounce Chi Chi Salsa Verde<br>- 1/4 cup olive oil<br>- 2 tblsp lime juice<br>- 3 cloves garlic<br>- 1 boneless skinless chicken breasts reduce into 1 1/2 inch strips<br>- 2 cup finely shredded cabbage<br>- 1ˆ’1/2 cup finely juilienned jicama<br>- 1 cup shredded carrot<br>- 1/3 cup coarsely chopped fresh new Cilantro sprint of salt to taste<br>- 2 high ripe bananas","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: sprint of pepper to flavor Inside of blender container or foodstuff processor blend salsa verde, oil, lime and garlic. Course of action right up until delicate.Remove 2/3 cup of this combine and established apart. Refrig.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7914/chi-chis-pork-tenderloin-with-bourbon-sauce"},{"id":"7913","title":"Chi Chi's Outdated West Ovenˆ’Fried Chicken","ingredients":"- 10 Ounce Can Chi Chi's diced tomatoes and green chilies, fatigued<br>- 1/3 cup Bourbon<br>- 1/3 cup Soy sauce<br>- 1/3 cup Worcestershire sauce<br>- 1/2 cup Chopped onion<br>- 2 Tblsp Honey<br>- 2 Tblsp Dijon mustard<br>- 1/4 Teaspoon Pepper<br>- 2 Pound Pork tenderloin","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Blend all marinade elements inside recloseable plastic foodstuff bag. Combine perfectly. Insert the pork tenderloin. Seal bag and convert quite a few situations to coat the meat. Point in just fridge for 8 hrs or right a.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7913/chi-chis-outdated-west-oven-fried-chicken"},{"id":"7909","title":"Chiˆ’Chi's Baked Chicken Chimichangas","ingredients":"- 1 ˆ’ 10 oz. can Chi Chi's diced tomatoes and green chilies, fatigued<br>- 1/4 cup orange juice<br>- 1/4 cup Tequila<br>- 1/4 cup vegetable oil<br>- 2 tablespoons contemporary lime juice<br>- 1 tablespoon honey<br>- 1 teaspoon clean garlic, minced<br>- 1 teaspoon grated lime peel<br>- 8 several hours or right away. Preheat broiler.","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Seek the services of With 2 Bodyweight: Pork tenderloin, or Chicken breasts, or Beef tenderloin, or Flank steak Inside of huge recloseable plastic food items bag, mix all components unless meat. Combine very well. Increa.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7909/chi-chis-baked-chicken-chimichangas"},{"id":"7798","title":"Almond Pleasure Bars","ingredients":"- 1ˆ’1/2 Yards enormous sausage casing, virtually (over 2ˆ’3 inches large)<br>- 4 Pound Lean contemporary pork<br>- 2 Pound Pork bodyweight<br>- 3 1/3 Tablespoon Finely minced garlic<br>- 2 Tablespoon Salt<br>- 1/2 Teaspoon Recently floor black pepper<br>- 1/8 Teaspoon Cayenne<br>- 1/8 Teaspoon Chili powder<br>- 1/8 Teaspoon Mace<br>- 1/8 Teaspoon Allspice<br>- 1/2 Teaspoon Dried thyme<br>- 1 Tablespoon Paprika<br>- 1/4 Teaspoon Floor bay leaf<br>- 1/4 Teaspoon Sage<br>- 5 Teaspoon Colgin's liquid hickory smoke","directions":"1. Prepare all ingredients and equipment before starting.<br>2. Build the dish in stages over medium heat, stirring as needed.<br>3. Adapted method: Soak the casing relating to an hour in just chilly water to melt it and to loosen the salt within just which it is packed. Slash into 3 backyard garden lengths, then Room the slender conclude of the sausage stuffer insid.<br>4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7798/almond-pleasure-bars"},{"id":"7767","title":"Sausage And Cheese","ingredients":"- 5 cups (650 g) all-rationale flour or<br>- 3/4 tsp. (2 g) fast paced dry yeast<br>- 1 tbsp. (18 g) salt<br>- 14 oz. fresh new pork sausage, finely chopped<br>- 7 oz. (200 g) Bra Tenero or Cheddar cheese, diced<br>- Salt to style<br>- cheese is bubbly and the crust is golden brown.","directions":"1. Prep and measure ingredients before starting.<br>2. Make the dough/base and let it rest if needed.<br>3. Add toppings or fillings evenly and cook until golden.<br>4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7767/sausage-and-cheese"},{"id":"7739","title":"Truffled Roast Turkey with Pork and Chestnut Stuffing","ingredients":"- 80g truffle butter<br>- 50g butter<br>- 100g chestnuts, cooked and shelled<br>- 300g pork mince<br>- Salt and recently floor black pepper<br>- 4kg new turkey, giblets taken out","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7739/truffled-roast-turkey-with-pork-and-chestnut-stuffing"},{"id":"7714","title":"Oriental Pork with Noodles","ingredients":"- 125g oyster mushrooms, wiped and ripped<br>- 125g shiitake mushrooms, wiped and halved<br>- 1 bunch spring onions, sliced<br>- 200g pak choi, washed and chopped<br>- 300g bean sprouts<br>- 300g medium egg noodles, cooked<br>- 15g contemporary coriander, chopped","directions":"1. Gather and prep all ingredients before cooking.<br>2. Start with medium heat (or preheat oven if baking).<br>3. Add ingredients in sequence and cook until done.<br>4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7714/oriental-pork-with-noodles"},{"id":"7599","title":"Lovable-AND-Bitter PORK","ingredients":"- 1 cup ketchup<br>- 2 teaspoons soy sauce<br>- 1 tablespoon cornstarch<br>- 1 cup chilly water<br>- 1 pound cooked pork, cubed","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7599/lovable-and-bitter-pork"},{"id":"7597","title":"Jap PORK CUTLETS","ingredients":"- 2 teaspoons soy sauce<br>- 1 teaspoon yellow mustard<br>- 1 teaspoon honey<br>- 1 cup ketchup<br>- 2 teaspoons Worcestershire sauce<br>- 1 cup cornstarch<br>- 1 cup vegetable oil<br>- 3 cups panko-structure bread crumbs<br>- Salt to flavor<br>- Pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7597/jap-pork-cutlets"},{"id":"7596","title":"SEARED AND ROASTED PORK Stomach","ingredients":"- 1 cup salt<br>- 1 cup sugar<br>- 2 cups ice<br>- 1 cup chicken broth","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7596/seared-and-roasted-pork-stomach"},{"id":"7595","title":"BACON-WRAPPED PORK TENDERLOIN","ingredients":"- Pepper to style<br>- 1 cup maple syrup<br>- 1 tablespoon balsamic vinegar<br>- 2 tablespoons Dijon mustard","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7595/bacon-wrapped-pork-tenderloin"},{"id":"7593","title":"PULLED PORK","ingredients":"- 1 cup brown sugar<br>- 1 tablespoon paprika<br>- 1 tablespoon garlic powder<br>- 1 tablespoon onion powder<br>- 1 tablespoon floor cumin<br>- 1 tablespoon chili powder<br>- 1 tablespoon flooring marjoram<br>- 1 teaspoon black pepper","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7593/pulled-pork"},{"id":"7590","title":"WELSH PORK PIE","ingredients":"- 1 teaspoon dried sage<br>- 2 tablespoons Worcestershire sauce<br>- Salt and recently flooring black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7590/welsh-pork-pie"},{"id":"7589","title":"A few-PORK PIE","ingredients":"- 3 tablespoons butter<br>- 1 pound vast majority pork sausage<br>- 3 tablespoons all-cause flour<br>- 1 cup milk or hefty product<br>- 1 tablespoon dried parsley<br>- 1 teaspoon dried sage or thyme<br>- 1 teaspoon savory<br>- 1 teaspoon recently flooring black pepper<br>- 1 cup broth<br>- 1 cup cooked ham, cubed","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7589/a-few-pork-pie"},{"id":"7588","title":"SWEDISH SAUERKRAUT Supper","ingredients":"- 1 pound slab bacon or smoked pork jowl, diced<br>- 1 pound green cabbage, cored and shredded<br>- 2 cups dry white wine, apple juice, or chicken broth<br>- 1 tablespoon gentle brown sugar<br>- 1 teaspoon caraway seeds<br>- 1 teaspoon recently flooring black pepper","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7588/swedish-sauerkraut-supper"},{"id":"7587","title":"Floor PORK AND EGGPLANT CASSEROLE","ingredients":"- 2 tablespoons peanut or more-virgin olive oil<br>- 6 cloves garlic, chopped<br>- 1 teaspoon dried thyme, beaten<br>- 1 tablespoon freeze-dried parsley<br>- 3 tablespoons tomato paste<br>- 2 teaspoons Worcestershire sauce<br>- Salt and recently flooring pepper to style<br>- 1 cup bread crumbs<br>- 1 tablespoon melted butter","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7587/floor-pork-and-eggplant-casserole"},{"id":"7585","title":"Sluggish-COOKED PORK WITH APPLE AND PRUNE SAUCE","ingredients":"- 3 cup dry white wine or apple juice<br>- 3 cup large product<br>- Salt and recently flooring pepper to flavor<br>- 1 tablespoon crimson currant jelly","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7585/sluggish-cooked-pork-with-apple-and-prune-sauce"},{"id":"7584","title":"PORK AND VEGETABLE STIR-FRY","ingredients":"- 4 tablespoons soy sauce<br>- 3 tablespoons dry sherry or beer<br>- 2 teaspoons fresh new ginger, grated<br>- 2 tablespoons peanut oil<br>- 2 cloves garlic, minced<br>- 8 ounces contemporary button mushrooms, cleaned and sliced<br>- 3 cups coleslaw merge<br>- 2 cups bean sprouts<br>- 1 cup chicken broth<br>- 1 teaspoon granulated sugar<br>- 1 tablespoon cornstarch<br>- 1 tablespoon toasted sesame oil","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7584/pork-and-vegetable-stir-fry"},{"id":"7583","title":"MEXICAN PORK STEAK","ingredients":"- 2 cloves garlic, thinly sliced<br>- 1 teaspoon floor cumin<br>- 1 teaspoon dried Mexican oregano<br>- Salt and recently floor black pepper to style<br>- 2 tablespoons beer","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7583/mexican-pork-steak"},{"id":"7582","title":"Sluggish-COOKED PORK ROAST","ingredients":"- 1 tablespoon vegetable oil<br>- 1 cup ketchup<br>- 1 cup cider vinegar","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7582/sluggish-cooked-pork-roast"},{"id":"7581","title":"PORK STEAKS Within PLUM SAUCE","ingredients":"- 2 cups boiling water<br>- 3 tablespoons vegetable oil<br>- 2 tablespoons all-rationale flour<br>- 1 teaspoon salt<br>- 1 teaspoon recently floor pepper to style<br>- 3 tablespoons pink wine vinegar<br>- 2 cup beef broth<br>- 1 tablespoon plum jam<br>- 1 tablespoon ketchup","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7581/pork-steaks-within-plum-sauce"},{"id":"7580","title":"ROAST PORK LOIN WITH APPLES","ingredients":"- 1 teaspoon kosher or sea salt<br>- 1 teaspoon recently floor black pepper<br>- 2 teaspoons herbes de Provence<br>- 2 tablespoons butter<br>- 1 tablespoon vegetable oil<br>- 1 teaspoon granulated sugar","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7580/roast-pork-loin-with-apples"},{"id":"7579","title":"SWEDISH PORK LOIN","ingredients":"- 1 cup boiling water<br>- 1 cup chicken broth<br>- 1 cup dry white wine or apple juice<br>- Salt and recently floor pepper to style<br>- 1 tablespoon cornstarch<br>- 2 tablespoons chilly water","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7579/swedish-pork-loin"},{"id":"7578","title":"Crammed ACORN SQUASH","ingredients":"- 2 cups frozen nation-design hash browns<br>- 1 cup frozen peas<br>- 1 pound pork sausage<br>- 2 tablespoons a lot more-virgin olive oil, or to style<br>- Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7578/crammed-acorn-squash"},{"id":"7577","title":"MILK-BAKED PORK TENDERLOIN Supper","ingredients":"- 2 teaspoons gentle brown sugar<br>- 1 teaspoon floor ginger<br>- 1 teaspoon floor mustard<br>- Salt and recently floor black pepper to style<br>- 2 cups complete milk<br>- 4 teaspoons butter or additional-virgin olive oil","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7577/milk-baked-pork-tenderloin-supper"},{"id":"7576","title":"CRANBERRY ROAST PORK WITH Cute POTATOES","ingredients":"- Salt and recently flooring pepper to flavor<br>- 3 cup orange juice<br>- 1 teaspoon floor cinnamon<br>- 1 teaspoon flooring cloves","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7576/cranberry-roast-pork-with-cute-potatoes"},{"id":"7575","title":"MEATLOAF WITH CREAMY MUSHROOM GRAVY","ingredients":"- 1 tablespoon a lot more-virgin olive oil<br>- 1 teaspoon butter<br>- 3 cloves garlic, minced<br>- 1 cup carrots, peeled and grated<br>- 8 ounces fresh new button or cremini mushrooms, cleaned and chopped<br>- 1 cup dry crimson wine<br>- 1 cup wonderful bread crumbs<br>- 1 cup milk<br>- 3 pound lean floor beef<br>- 1 pound lean flooring pork<br>- 1 pound light Italian sausage<br>- 1 tablespoon freeze-dried parsley<br>- 1 teaspoon cute paprika<br>- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7575/meatloaf-with-creamy-mushroom-gravy"},{"id":"7571","title":"BRAISED PORK ROAST WITH KALAMATA OLIVES","ingredients":"- 1 tablespoon macadamia nut or vegetable oil<br>- 5 cloves garlic, minced<br>- 1 cup crimson wine vinegar<br>- 1 cup crimson cooking wine<br>- 1 cup chicken stock<br>- Salt and recently flooring white pepper to style<br>- 1 cup kalamata olives, sliced<br>- 1 teaspoon dried parsley<br>- 1 teaspoon thyme, beaten","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7571/braised-pork-roast-with-kalamata-olives"},{"id":"7570","title":"SAUSAGE, BACON, AND BEAN FEAST","ingredients":"- 8 ounces flooring pork sausage<br>- 1 teaspoon dried thyme, beaten<br>- 3 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7570/sausage-bacon-and-bean-feast"},{"id":"7569","title":"PORK CHOPS WITH ROASTED Pink PEPPERS","ingredients":"- 1 tablespoon additional-virgin olive oil<br>- Salt and recently flooring black pepper to flavor<br>- 1 teaspoon dried oregano, beaten<br>- 1 cup chicken broth","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7569/pork-chops-with-roasted-pink-peppers"},{"id":"7568","title":"PORK LOIN Supper","ingredients":"- 1 tablespoon vegetable oil<br>- 1 pound boneless pork loin, reduce into 1\" cubes<br>- Salt and recently floor black pepper to flavor<br>- 1 cup dry white wine or apple juice<br>- 1 cup chicken broth<br>- 1 cup sliced leeks (white component just)<br>- 1 teaspoon gentle curry powder<br>- 1 teaspoon dried thyme<br>- 2 teaspoons dried parsley<br>- 3 tablespoons fresh new lemon juice","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7568/pork-loin-supper"},{"id":"7534","title":"Region MEATLOAF","ingredients":"- 1 pound lean floor beef<br>- 1 pound lean floor pork<br>- 1 teaspoon flooring black pepper<br>- 1 cup carrot, peeled and grated<br>- 1 cup as well as 1„<br>- 1 cup tomato sauce<br>- 1 cup uncomplicated-cooking oatmeal<br>- 1 cup butter-layout crackers, crumbled<br>- 2 tablespoons gentle brown sugar<br>- 1 tablespoon composed mustard","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7534/region-meatloaf"},{"id":"7523","title":"YANKEE POT ROAST","ingredients":"- 1 pound salt pork or bacon, lower into cubes<br>- Salt and recently floor black pepper to style<br>- 2 cups beef broth<br>- Water, if expected<br>- 4 tablespoons butter<br>- 4 tablespoons all-reason flour","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7523/yankee-pot-roast"},{"id":"7458","title":"CASSOULET","ingredients":"- Water as demanded<br>- 1 pound salt pork or bacon, diced<br>- 2 tablespoons butter<br>- 2 tablespoons additional-virgin olive oil<br>- 6 cloves garlic, minced<br>- 1 pound Polish sausage, sliced<br>- 4 cups chicken broth<br>- 10 cups water, or as essential<br>- 1 cup tomato purée<br>- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7458/cassoulet"},{"id":"7455","title":"Tension COOKER PORK AND BEANS","ingredients":"- 2 teaspoons paprika<br>- 1 teaspoon salt<br>- 1 teaspoon garlic powder<br>- 1 teaspoon floor black pepper<br>- 1 teaspoon onion powder<br>- 1 teaspoon cayenne<br>- 1 teaspoon dried oregano<br>- 1 teaspoon dried thyme<br>- 6 cups chicken broth or water<br>- 2 cups dried white beans, this kind of as Good Northern or armed service<br>- 1 pound salt pork or bacon, minimize into parts<br>- 4 cloves garlic, minced<br>- 1 cup packed gentle brown sugar<br>- 2 tablespoons full-grain or Creole mustard","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7455/tension-cooker-pork-and-beans"},{"id":"7453","title":"Pink BEANS AND RICE","ingredients":"- 2 cups water or chicken broth, or much more as expected<br>- 1 bunch green onions, cleaned and chopped<br>- 7 cloves garlic, minced<br>- 2 tablespoons dried parsley<br>- 1 cup ketchup<br>- 1 tablespoon Worcestershire sauce<br>- 2 teaspoons warm sauce, or to flavor<br>- 1 teaspoon dried thyme<br>- 1 pound smoked sausage, sliced<br>- 1 pound Pickled Pork, slice into cubes (watch recipe within just sidebar) Salt and recently floor black pepper to flavor<br>- 2 cups white vinegar, 1„","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7453/pink-beans-and-rice"},{"id":"7451","title":"PUERTO RICAN CHICKEN AND BEANS","ingredients":"- 1 pound salt pork or bacon, diced<br>- 3 cloves garlic, minced<br>- 1 pound Spanish or Mexican chorizo sausage, diced or thinly sliced<br>- 1 pound ham, chopped<br>- 4 cups water, or additional, as required<br>- 2 teaspoons Worcestershire sauce<br>- 2 cups kale, demanding stems eliminated, and thinly sliced<br>- Salt and recently floor black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7451/puerto-rican-chicken-and-beans"},{"id":"7450","title":"SOUTHWEST PINTO BEANS WITH PORK AND CORN","ingredients":"- 4 slices bacon, diced<br>- 3 cloves garlic, minced<br>- Salt and recently flooring black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7450/southwest-pinto-beans-with-pork-and-corn"},{"id":"7440","title":"Cute-AND-Bitter PORK WITH RICE","ingredients":"- 1 tablespoon peanut oil<br>- 1 pound lean pork, reduce into chunk-measurement components<br>- 1 teaspoon garlic powder<br>- Water as essential<br>- 1 cup white vinegar<br>- 1 teaspoon soy sauce<br>- 1 cup raw transformed white rice","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7440/cute-and-bitter-pork-with-rice"},{"id":"7439","title":"PAELLA","ingredients":"- 1 cup a lot more-virgin olive oil or olive oil<br>- 2 cloves garlic, minced<br>- 1 pound boneless chicken thighs, pores and skin taken off and diced<br>- 1 pound floor pork<br>- 1 cup smoked ham, diced<br>- 1 cup chorizo, sliced<br>- 2 cups raw arborio or transformed rice<br>- 3 cups chicken broth<br>- 1 teaspoon saffron threads, overwhelmed<br>- 2 tablespoons Annatto Oil (watch Filipino Pork with Rice Noodles recipe within just this part)<br>- 1 teaspoon paprika<br>- Salt to flavor<br>- 1 cup frozen peas, thawed<br>- 1 pound shrimp, peeled and deveined","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7439/paella"},{"id":"7435","title":"pound","ingredients":"- 2 tablespoons bacon weight or peanut oil<br>- 1 clove garlic, minced<br>- 1 pound lean flooring pork<br>- 1 pound Italian sausage<br>- 3 cups chicken broth<br>- 1 pound chicken livers<br>- 1 tablespoon Worcestershire sauce<br>- 1 tablespoon dried parsley<br>- 1 cup raw very long-grain rice<br>- Water, if demanded<br>- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7435/pound"},{"id":"7424","title":"FILIPINO PORK WITH RICE NOODLES","ingredients":"- 1 cup peanut oil<br>- 2 cloves garlic, minced<br>- 1 pound pork tenderloin, reduce into slim strips<br>- 1 pound adorable Chinese sausage, slash into slim slices<br>- 1 cup napa cabbage, chopped<br>- 2 tablespoons soy sauce<br>- 2 tablespoons fish sauce<br>- 1 cup chopped leeks, effectively rinsed<br>- 1 tablespoon Annatto Oil (watch recipe inside sidebar) Clean chopped cilantro to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7424/filipino-pork-with-rice-noodles"},{"id":"7423","title":"Sluggish-COOKED PORK LO MEIN","ingredients":"- 2 cups frozen sliced carrots<br>- 1 cup thinly bias-sliced celery<br>- 1 teaspoon grated contemporary ginger<br>- 1 cup broccoli florets<br>- 8 ounces dried egg noodles<br>- 1 cup cashew halves","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7423/sluggish-cooked-pork-lo-mein"},{"id":"7410","title":"LOBSTER RAGU","ingredients":"- 3 tablespoons excess-virgin olive oil<br>- 8 ounces tasso, salt pork, or bacon, diced<br>- 8 ounces cremini mushrooms, cleaned and sliced<br>- 8 ounces portobello mushrooms, cleaned and sliced<br>- 8 ounces button mushrooms, cleaned and sliced<br>- 2 tablespoons tomato paste<br>- 2 teaspoons dried oregano<br>- 2 teaspoons dried thyme<br>- 1 tablespoon dried parsley<br>- 1 cup crimson wine<br>- 4 cups beef broth<br>- 1 cup clean basil, chopped","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7410/lobster-ragu"},{"id":"7406","title":"Cute AND Incredibly hot CHILI","ingredients":"- 1 pound floor chuck<br>- 1 pound flooring pork<br>- 6 cloves garlic, minced<br>- 1 teaspoon entire cumin seeds<br>- 2 tablespoons chili powder<br>- 1 teaspoon oregano<br>- 1 cup ketchup<br>- 1 teaspoon cinnamon<br>- 1 teaspoon flooring cloves<br>- 2 tablespoons light-weight brown sugar<br>- Salt and recently flooring black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7406/cute-and-incredibly-hot-chili"},{"id":"7388","title":"PUERTO RICAN CHICKEN STEW","ingredients":"- 2 teaspoons dried oregano, beaten<br>- 1 teaspoon recently floor black pepper<br>- 2 teaspoons paprika<br>- 1 teaspoon salt<br>- 4 tablespoons further-virgin olive oil<br>- 1 ounce salt pork or bacon, diced<br>- 2 ounces ham, diced<br>- 1 pound chorizo or smoked sausage<br>- 1 cup minimal pimiento-crammed olives<br>- 1 tablespoon capers, rinsed and exhausted<br>- 1 tablespoon Annatto Oil (view Filipino Pork with Rice Noodles recipe within just Part<br>- 2 cups transformed rice<br>- 3 cups water<br>- 1 cup frozen peas","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7388/puerto-rican-chicken-stew"},{"id":"7386","title":"UNSTUFFED TOMATOES AND PEPPERS","ingredients":"- 1 cup raw very long-grain rice<br>- 1 cup tomato juice<br>- 1 pound flooring beef<br>- 1 pound flooring lamb or pork<br>- 1 tablespoon dried parsley<br>- 1 teaspoon salt<br>- 1 teaspoon paprika<br>- 1 teaspoon flooring allspice<br>- 1 teaspoon granulated sugar<br>- 1 cup beef broth<br>- 2 tablespoons lemon juice<br>- Water or further more broth, as demanded","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7386/unstuffed-tomatoes-and-peppers"},{"id":"7379","title":"POT-AU-FEU","ingredients":"- 2 tablespoons butter<br>- 2 cloves garlic, remaining complete<br>- 1 pound Western-design pork ribs<br>- 1 tablespoon coarse sea salt<br>- Water as expected","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7379/pot-au-feu"},{"id":"7371","title":"Gradual-COOKED PORK STEW","ingredients":"- 1 tablespoon vegetable oil<br>- 1 pound small fresh new potatoes, washed and quartered<br>- 1 cup chopped yellow onions<br>- 4 cloves garlic, minced<br>- 2 cups chicken broth<br>- 1 tablespoon chili powder<br>- 1 teaspoon dried oregano, beaten<br>- 1 teaspoon black pepper","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7371/gradual-cooked-pork-stew"},{"id":"7359","title":"SPANISH BEAN SOUP","ingredients":"- 1 pound dried white beans<br>- Water as expected<br>- 1 pound salt pork or bacon, diced<br>- 1 pound Spanish chorizo, diced or thinly sliced<br>- 3 cloves garlic, minced<br>- 1 pound smoked ham, diced<br>- 1 cup chicken, pork, or ham broth<br>- 4 cups water<br>- 2 teaspoons Worcestershire sauce<br>- 2 cups kale, challenging stems eliminated and thinly sliced<br>- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7359/spanish-bean-soup"},{"id":"7358","title":"SAUERKRAUT AND BEAN SOUP","ingredients":"- 2 tablespoons bacon pounds, lard, or peanut oil<br>- 3 cloves garlic, minced<br>- 1 pound boneless pork butt, trimmed of body weight and slash into chunk-sizing components<br>- Water as essential<br>- 2 teaspoons paprika<br>- Salt to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7358/sauerkraut-and-bean-soup"},{"id":"7351","title":"PORK STEAK AND CABBAGE SOUP","ingredients":"- 3 tablespoons much more-virgin olive oil<br>- 1 clove garlic, minced<br>- 4 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7351/pork-steak-and-cabbage-soup"},{"id":"7344","title":"MOCK TURTLE SOUP","ingredients":"- 1 pound salt pork or bacon, diced<br>- 3 cloves garlic, minced<br>- 1 cup butter<br>- 1 cup all-cause flour<br>- 3 cups beef broth<br>- 1 cup chicken broth<br>- 1 teaspoon dried basil<br>- 1 teaspoon dried marjoram<br>- 1 teaspoon dried thyme<br>- 1 teaspoon recently floor black pepper<br>- 1 tablespoon dried parsley<br>- 1 cup cooked roast beef, shredded<br>- 1 cup cooked chicken, shredded<br>- 1 cup cooked crabmeat, shredded","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7344/mock-turtle-soup"},{"id":"7339","title":"GREEK MEATBALL, EGG, AND LEMON SOUP","ingredients":"- 1 pound lean flooring beef<br>- 1 pound flooring pork<br>- 1 clove garlic, minced<br>- 6 tablespoons raw lengthy-grain white rice<br>- 1 tablespoon dried parsley<br>- 2 teaspoons dried dill or mint<br>- 1 teaspoon dried oregano<br>- Salt and recently flooring black pepper to flavor<br>- 1 cup baby carrots, just about every sliced into thirds<br>- 2 tablespoons corn flour<br>- 1 cup new lemon juice","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7339/greek-meatball-egg-and-lemon-soup"},{"id":"7334","title":"BOSTON BAKED BEANS","ingredients":"- 1 pound minor white or crimson beans<br>- Water, as necessary, moreover 9 cups<br>- 4 ounces salt pork, rind eradicated and lower into 1„ \" cubes<br>- 3 slices bacon, lower into matchsticks<br>- 1 cup molasses<br>- 2 tablespoons stone-flooring or brown mustard<br>- 1 tablespoon apple cider vinegar","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7334/boston-baked-beans"},{"id":"7313","title":"PUERTO RICAN RICE AND PIGEON PEAS","ingredients":"- 1 pound dried gandules (pigeon peas)<br>- 3 cups water<br>- 1 tablespoon more-virgin olive oil<br>- 1 ounce salt pork or bacon, chopped<br>- 2 ounces cooked ham, chopped<br>- 2 cloves garlic, minced<br>- 1 tablespoon Annatto Oil (look at Filipino Pork with Rice Noodles recipe in just Part<br>- 2 cups chicken broth or water<br>- 1 cup instantaneous white rice<br>- Salt and recently floor black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7313/puerto-rican-rice-and-pigeon-peas"},{"id":"7312","title":"CUBAN BLACK BEANS","ingredients":"- 1 pound dried black beans<br>- 4 cups water, or additional, as demanded<br>- 3 cloves garlic, minced<br>- 1 pound salt pork or bacon, chopped<br>- 1 pound smoked ham hocks<br>- 2 teaspoons paprika<br>- 1 tablespoon flooring cumin<br>- 4 cups chicken broth<br>- 1 teaspoon chili powder<br>- 1 tablespoon purple wine vinegar<br>- Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7312/cuban-black-beans"},{"id":"7236","title":"Purple FLANNEL HASH","ingredients":"- 8 ounces salt pork or bacon, diced<br>- 2 tablespoons butter or vegetable oil<br>- 8 ounces cooked corned beef, chopped<br>- 1 tablespoon dried parsley<br>- 1 teaspoon Worcestershire sauce<br>- 1 cup 50 %-and-50 % or significant product<br>- Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.<br>2. Prepare the pan or pot and preheat if the dish requires oven cooking.<br>3. Combine ingredients in sequence, stirring or layering for even cooking.<br>4. Cook until the texture and doneness are correct, then adjust seasoning.<br>5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7236/purple-flannel-hash"},{"id":"6887","title":"Baked Haddock","ingredients":"- 44 might be applied to Provide the weight that this fish requirements.<br>- 10 minutes right until the fish is performed. Remove versus the pan to a platter,","directions":"1. Unique step: Any time haddock is to be baked, choose a 4 or 5-pound fish, refreshing it correctly, boning it if favored, and sprinkle it within and out with salt. Fill the cavity with any chosen stuffing and sew up. Level inside a dripping pan, and incorporate some bacon excess weight or a piece of salt pork, or desired destination lots of slices of bacon about it. Bake inside a incredibly hot oven for pertaining to 1 hour. At the time it is made up of been in just the oven for concerning 15 minutes, baste with the bodyweight that will be found out within the backside of the pan and progress to baste just about every<br>2. Unique step: garnish with parsley and slices of broiled bacon, and provide with any<br>3. Unique step: preferred sauce.","url":"https://recipe.bluelayer.org/recipe/6887/baked-haddock"},{"id":"6882","title":"Chicken Croquettes","ingredients":"- 3 Tb. weight<br>- 1/4 c. flour<br>- 1 tsp. salt<br>- 1/8 tsp. pepper<br>- 1/4 tsp. paprika<br>- 1 c. chicken stock or product<br>- 2 c. chilly chicken, chopped<br>- 1 tsp. parsley, chopped<br>- 1 egg","directions":"1. Unique step: 103 / 148<br>2. Unique step: croquettes developed in accordance to the right after recipe. The moment the components listed are merged with chicken, an primarily agreeable foods will be the consequence. If there is not enough chilly chicken to fulfill the specifications, a reduced variety of chilly veal or pork may perhaps be chopped with the chicken.<br>3. Unique step: CHICKEN CROQUETTES<br>4. Unique step: 1/4. mushrooms, chopped<br>5. Unique step: Fantastic bread crumbs","url":"https://recipe.bluelayer.org/recipe/6882/chicken-croquettes"},{"id":"6872","title":"Mock Chicken Salad","ingredients":"- 4 Tb. vinegar<br>- 2 c. diced pork","directions":"1. Unique step: MOCK CHICKEN SALAD (Ample to Provide 6)<br>2. Unique step: 1-1/2 c. diced celery<br>3. Unique step: Salad dressing<br>4. Unique step: 74 / 148<br>5. Unique step: Warmth the vinegar and pour it previously mentioned the diced pork. Established apart to chill. Whilst prepared to provide, insert the diced celery and combination properly. Pour the salad dressing higher than all and provide upon crisp lettuce leaves.","url":"https://recipe.bluelayer.org/recipe/6872/mock-chicken-salad"},{"id":"6871","title":"Scalloped Pork And Cabbage","ingredients":"- 2 c. minimal slender slices of pork<br>- 1/4 c. buttered crumbs","directions":"1. Unique step: SCALLOPED PORK AND CABBAGE (Plenty of to Provide 6)<br>2. Unique step: 1-1/2 c. cooked chopped cabbage<br>3. Unique step: 1-1/2 c. slim white sauce<br>4. Unique step: Prepare the pork and cabbage in just levels inside of a baking dish, consuming a layer of cabbage upon greatest. Pour the white sauce more than all and sprinkle the crumbs upon best. Bake right up until the sauce boils and the crumbs are brown.","url":"https://recipe.bluelayer.org/recipe/6871/scalloped-pork-and-cabbage"},{"id":"6870","title":"Client Lamb Pies","ingredients":"- 2 c. diced lamb or mutton<br>- 1/2 c. diced carrots<br>- 1/2 c. peas, cooked or canned<br>- 1 c. gravy or thickened stock","directions":"1. Unique step: accompanying recipe.<br>2. Unique step: Client LAMB PIES<br>3. Unique step: Slash into minimal parts any still left-more than lamb or mutton. Cook the carrots right up until they are gentle, incorporate them, jointly with the peas, to the meat, and pour the gravy or thickened stock higher than all. Simmer carefully for a couple of minutes. Line patty pans with a slender layer of baking-powder biscuit dough, fill with the blend, and include the best with an additional skinny layer of the dough. Bake within a simple oven right up until the dough is baked.<br>4. Unique step: * * * * * PORK<br>5. Unique step: In general Capabilities OF PORK","url":"https://recipe.bluelayer.org/recipe/6870/client-lamb-pies"},{"id":"6857","title":"Beef Loaf","ingredients":"- 3 lb. beef<br>- 2 Tb. salt<br>- 1/4 lb. salt pork<br>- 1/4 Tb. pepper<br>- 1 c. cracker crumbs<br>- 1 lower onion<br>- 1 c. milk<br>- 2 Tb. chopped parsley<br>- 1 egg","directions":"1. Unique step: 48 / 148<br>2. Unique step: there are no bones nor pounds to be lower absent within serving, this is an very affordable dish and really should be applied often to Deliver wide variety to the eating plan. If favored, a very little amount of salt pork may possibly be blended with the beef to include style.<br>3. Unique step: BEEF LOAF<br>4. Unique step: (Adequate to Provide 10)<br>5. Unique step: Put the beef and pork in the course of the foods chopper; then merge carefully with the other substances. Pack tightly into a loaf-cake pan. Bake inside of a gentle oven for 2 1/2 to 3 several hours. For the duration of the baking, baste continually with very hot water to which a very little butter is made up of been excess. Provide both scorching or chilly, as favored.","url":"https://recipe.bluelayer.org/recipe/6857/beef-loaf"},{"id":"6856","title":"Braized Beef","ingredients":"- 3 lb. beef towards rump or low spherical<br>- 2 slim slices salt pork<br>- 1/4 c. diced carrots<br>- 1/4 c. diced turnips<br>- 1/4 c. diced onions<br>- 1/4 c. diced celery<br>- 3 c. boiling water","directions":"1. Unique step: Veggies reduce into very low elements are put inside the water and they cook even though the meat is baking. As meat written in just this path seriously chefs inside the flavored steam that rises against the greens, it results in being rather delicate and includes a splendid taste; furthermore, the gravy that could possibly be manufactured versus the liquid that continues to be provides to its value. Within serving it, a spoonful of the greens is in essence put upon the plate with each individual piece of meat.<br>2. Unique step: BRAIZED BEEF<br>3. Unique step: (Adequate to Provide 6)<br>4. Unique step: Flour<br>5. Unique step: Salt","url":"https://recipe.bluelayer.org/recipe/6856/braized-beef"},{"id":"6854","title":"Rolled Steak, Or Mock Duck","ingredients":"- 1 qt. stale bread crumbs<br>- 1 c. stewed tomatoes<br>- 1 lower onion<br>- 1 Tb. salt<br>- 2 Tb. butter<br>- 1/4 Tb. pepper<br>- 1 c. very hot water","directions":"1. Unique step: STUFFING FOR ROLLED STEAK<br>2. Unique step: 44 / 148<br>3. Unique step: Mixture all alongside one another. Pile upon supreme of the broiled steak and roll the steak as a result that the edges lap about every single other and the dressing is carefully lined. Fasten with each other with skewers or tie via wrapping a twine in excess of the roll. Strips of bacon or salt pork tied to the outside the house or set with low skewers boost the style of the meat. Area in just a roasting pan and bake within a very hot oven until eventually the steak is meticulously baked. This will want not fewer than 40 minutes. Minimize into slices and provide warm.","url":"https://recipe.bluelayer.org/recipe/6854/rolled-steak-or-mock-duck"},{"id":"6788","title":"Baked Sauerkraut","ingredients":"- 2 lb. contemporary pork<br>- 1 qt. sauerkraut<br>- 1 Tb. salt<br>- 3 c. water","directions":"1. Unique step: bake it, for then the smell does not escape as a result effortlessly and a taste that<br>2. Unique step: greatest people today choose is crafted.<br>3. Unique step: BAKED SAUERKRAUT (Adequate to Provide 6)<br>4. Unique step: Slash the pork into lots of huge chunks, and put it with the sauerkraut into a baking dish that is made up of a protect. Include the salt and water, include the dish and House within just the oven. Bake gradually for 2 or 3 hrs. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/6788/baked-sauerkraut"},{"id":"6780","title":"Baked Beans","ingredients":"- 1 pt. military beans<br>- 2 Tb. molasses<br>- 2 tsp. salt<br>- 1/2 lb. bacon or salt pork","directions":"1. Unique step: glass, nonetheless if these kinds of a utensil is not accessible, rather sufficient<br>2. Unique step: achievements can be realized as a result of taking a significant earthen bowl, crock, or baking<br>3. Unique step: dish. To acquire the tasty taste that is agreeable to maximum<br>4. Unique step: folks, beans should really be baked a lengthy season. As a result, as extensive<br>5. Unique step: warmth is eaten inside of their cooking, it is a clever application to plan much more","url":"https://recipe.bluelayer.org/recipe/6780/baked-beans"},{"id":"6761","title":"Scrambled Eggs With Ham","ingredients":"- 6 eggs<br>- 1 c. milk<br>- 1/2 tsp. salt<br>- 1/8 tsp. pepper<br>- 1 c. chopped cooked ham<br>- 2 Tb. pounds<br>- 6 eggs<br>- 6 Tb. water<br>- 1/2 tsp. salt<br>- 1/8 tsp. pepper","directions":"1. Unique step: or evening meal.<br>2. Unique step: SCRAMBLED EGGS WITH HAM (Enough to Provide 6)<br>3. Unique step: Fight the eggs marginally, and to them include the milk, salt, pepper, and ham. Soften the body weight within just a frying pan and scramble the combination as directed within<br>4. Unique step: Artwork. 54 right until it is a bit thickened. Remove towards the stove and provide at the moment. If most popular, this dish could be aided upon toast. Other still left-earlier mentioned meat, this kind of as roast beef or pork, may possibly be utilized in just Area of ham, nonetheless these meats do not create consequently delicious a dish, the taste of ham inside these a mixture getting added eye-catching. 58. Simple OMELET.--The least complicated design of omelet, which is identified as undeniable omelet, does not vary materially versus scrambled eggs, except if that the entire is gathered within just a mass inside of an omelet condition. No dilemma will be proficient inside producing this kind of an omelet if the guidance within the recipe listed here presented are adopted explicitly. To create this dish even more desirable, some foods of a contrasting colour, this sort of<br>5. Unique step: as jelly or tomatoes, could possibly be utilised for garnishing.","url":"https://recipe.bluelayer.org/recipe/6761/scrambled-eggs-with-ham"},{"id":"6712","title":"Adorable Corn Salsa","ingredients":"- 2 jalapenos, seeded and finely chopped (recall the gloves make sure you)<br>- 2 tomatoes, cored and diced<br>- 2 tablespoons cilantro, chopped<br>- 1/2 cup lime juice, recently squeezed<br>- 2 cloves garlic, finely minced<br>- 4 cups clean or frozen corn (ideally not canned) Kosher salt and new black pepper","directions":"1. Combination all components inside a bowl and time with salt and pepper Make it possible for to sit for one hour prior to serving, stir often taste and alter seasoning<br>2. You definitely need to consider this corn salsa with a chicken breast or piece of pork or steak or even tortilla chips. It is Pretty a flavorite cafe recipe for salsa.","url":"https://recipe.bluelayer.org/recipe/6712/adorable-corn-salsa"},{"id":"6707","title":"Sausage Gravy: A Correct Cafe Recipe","ingredients":"- 1 1/2 weight sausage<br>- 2 ounces excess weight in opposition to cooked sausage<br>- 1/2 ounce onions, minced<br>- 1 1/2 ounces flour<br>- 2 cups beef or pork stock<br>- 1 cup milk<br>- 1/2 teaspoon salt<br>- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and help you save the weight<br>2. Mix in onions to weight and cook right up until clear<br>3. Add flour and cook 5 minutes however DO NOT brown the flour (you comprise particularly manufactured a \"roux\" ) Warm stock and milk alongside one another inside of a different pan<br>4. Add your \"roux\" to the stock-milk blend, stirring with a whip<br>5. Cook right up until thick and delicate<br>6. Add salt and pepper to taste and include back again the cooked sausage and stir<br>7. Amazing!<br>8. To come across my solution cafe recipe for Buttermilk Biscuits, simply click listed here you should.","url":"https://recipe.bluelayer.org/recipe/6707/sausage-gravy-a-correct-cafe-recipe"},{"id":"6706","title":"Pork Gravy Recipe","ingredients":"- Mirpoix<br>- 3/4 cup finely chopped onion (4 ounces)<br>- 6 tablespoons finely chopped celery and celery tops (in excess of 2 ounces)<br>- 6 tablespoons finely chopped carrots (2 ounces)<br>- 5 cups chicken or pork stock<br>- 5 ounces body weight versus cooked pork<br>- 5 tablespoons flour (2 1/2 ounces) Salt and pepper to style","directions":"1. Following doing away with the pork (chops or loin) in opposition to the pan, mix in the mirepoix to the dippings Area the pan around medium-significant heat and cook until finally mirepoix is brown and humidity consists of evaporated leaving merely the bodyweight, mirepoix and browned drippings<br>2. Pour the blend into a enormous measuring cup (bodyweight will add to the supreme)<br>3. Spoon excess weight into a different measuring cup to 5 ounces (discard any about 5 ounces. If pork pounds does not equivalent at minimum 5 ounces, accurately add butter to create up the remainder)<br>4. Deglaze (pour close to within just edges of) the pan with some chicken or pork stock<br>5. Pour the deglazing liquid and mirepoix combination (minus the bodyweight) into a sauce pan with getting chicken or pork stock<br>6. Deliver to a boil and stop the warm to a simmer<br>7. Wipe out saute© pan, warm higher than medium heat and pour reserved excess weight into the pan<br>8. Add flour and create a brown roux, stirring right up until the combination browns (be mindful not to burn off) Slowly but surely pour the roux into the simmering stock blend, simmer 15 minutes until eventually thickened and marginally minimized<br>9. Worry the gravy and transform the seasoning<br>10. YUMMY! For a delectable Pork Loin recipe, simply click in this article.","url":"https://recipe.bluelayer.org/recipe/6706/pork-gravy-recipe"},{"id":"6696","title":"Yet another Correct Cafe Recipe","ingredients":"- 1/3 cup olive oil<br>- 8 low, clean potatoes, reduce inside of 50 %<br>- 1/2 Walla Walla or pink onion, slice into 4 wedges<br>- 8 baby carrots<br>- 2 cloves garlic, peeled<br>- Sea Salt and new flooring pepper<br>- New parsley, chopped (retain the services of the sprigs yet not the stems). I which includes the Italian selection<br>- Juice of one lemon (optional, still rather superior)","directions":"1. Preheat the oven to 400 amounts F<br>2. Throw the potatoes and veggies inside a blending bowl with the olive oil, salt and pepper<br>3. Spread the veggies inside a one layer within a roasting pan<br>4. Roast within just the higher 3rd of the oven for 25-30 minutes or until finally comfortable Remove towards the oven, squeeze the lemon juice more than the veggies Sprinkle veggies with chopped parsley<br>5. This oven roasted vegetable recipe \"performs\" with innumerable choice entrees, towards baked chicken to steak and pork.","url":"https://recipe.bluelayer.org/recipe/6696/yet-another-correct-cafe-recipe"},{"id":"6695","title":"Mashed Cute Potatoes with Rum","ingredients":"- 2 body weight mashed cute potatoes<br>- 1/2 teaspoon cinnamon or to taste<br>- 1/8 teaspoon nutmeg or to style<br>- 2 tablespoons light-weight rum<br>- 2 tablespoons comfortable butter<br>- 2 tablespoons whipping product<br>- 2/3 cup coconut<br>- 1 tablespoon butter<br>- Orange zest (grated orange peel) for garnish","directions":"1. Merge and mash over elements except if coconut and 1 tablespoon butter<br>2. Depart a number of very low lumps<br>3. Bake in just casserole dish at 325 levels F for 35 minutes Soften 1 tablespoon butter and throw with coconut Sprinkle border of coconut near gain of pan<br>4. Bake 10-15 minutes<br>5. Sprinkle with orange zest, if preferred<br>6. As an option you may possibly option chopped pecans for coconut or employ a minor of every.<br>7. Cute potatoes could possibly be boiled or baked. If baked, permit them to interesting plenty of to manage, minimize open and scoop out into a bowl and mash with other substances.<br>8. Provide the cafe recipe for cute potatoes with baked ham, roast turkey, roast pork, roast leading rib or as a buffet aspect dish.","url":"https://recipe.bluelayer.org/recipe/6695/mashed-cute-potatoes-with-rum"},{"id":"6692","title":"Key Cafe Recipe No For a longer period","ingredients":"- 53 oz can Pork &amp; Beans<br>- 4 slices of bacon<br>- 1 teaspoon liquid smoke<br>- 3/4 cup brown sugar<br>- 3/4 cup barbecue sauce<br>- 1/4 cup molasses<br>- One tablespoon minced onion<br>- 1 tablespoon chili powder<br>- 1 tablespoon mustard","directions":"1. Mix in all elements collectively<br>2. Bake within 325-350 stage F oven for 60-75 minutes<br>3. Dee Dee's beans are superb with my Barbecue Hamburgers with a whiskey BBQ sauce and double cheese! I way too add a scrumptious standard potato salad to spherical out the supper.","url":"https://recipe.bluelayer.org/recipe/6692/key-cafe-recipe-no-for-a-longer-period"},{"id":"6687","title":"A Legitimate Cafe Recipe","ingredients":"- Peanut oil as required for stir frying (or Canola oil)<br>- 2 weight pork tenderloin, partly frozen for less difficult chopping<br>- 1 tablespoon garlic, minced<br>- 2 tablespoons sugar<br>- 2 tablespoons soy sauce<br>- 1 tablespoon sesame oil<br>- 1 tablespoon flooring ginger<br>- 1 tablespoon rice vinegar<br>- 1 1/2 teaspoon cayenne pepper, or to taste<br>- 1 1/2 teaspoon floor ginger<br>- 2 1/2 body weight of veggies, your conclusion (I including to hire julienne carrots and green peppers and in particular sliced water chestnuts, still you can alternative your favorites or whichever you mix in upon hand)<br>- Green onion lower upon the bias (diagonal cuts) for a scrumptious garnish","directions":"1. Slice pork tenderloin into slim slices and established apart<br>2. Mix in and mix in sugar, soy sauce, sesame oil, vinegar, cayenne and ginger inside of a tiny dish and fastened apart<br>3. Heat peanut oil (or Canola oil) inside a wok or saute© pan previously mentioned significant warm<br>4. Include pork and stir fry 30 seconds<br>5. Mix in garlic and veggies and stir fry relating to 30 seconds even further<br>6. Drive pork and veggies to the facets of the pan or wok<br>7. Add soy combination, change heat down to minimal and deliver to simmer<br>8. Stir to coat meat and veggies<br>9. Plate and garnish with green onions<br>10. Provide this pork stir fry with Jasmine rice, Basmati rice or brown rice.","url":"https://recipe.bluelayer.org/recipe/6687/a-legitimate-cafe-recipe"},{"id":"6686","title":"A Preferred Cafe Pork Recipe","ingredients":"- 6 1/4 inch thick slices of top quality ham<br>- 1/4 cup packed brown sugar<br>- 1/2 cup sturdy espresso<br>- A contact of water if completely expected","directions":"1. saute© ham earlier mentioned reduced heat, turning various situations Remove ham versus the skillet and retain very hot Stir brown sugar into pan drippings<br>2. Cook more than reduced warm until finally sugar dissolves, stirring consistently<br>3. Mix in espresso and simmer to get rid of and thicken (relating to 5-8 minutes) Return ham to the skillet to reheat if chosen, then plate ham<br>4. Provide gravy in excess of ham<br>5. Inside the South, they historically provide buttered grits and biscuits with their Region Ham and Pink<br>6. Eye Gravy. I provide nation fried potatoes and my tasty biscuits (with a lot of butter)","url":"https://recipe.bluelayer.org/recipe/6686/a-preferred-cafe-pork-recipe"},{"id":"6685","title":"With Mystery Cafe Recipe for Barbecue Sauce","ingredients":"- 3 fat pork spareribs, reduce into 2 rib components<br>- Salt and black pepper<br>- 1 quart of my top secret barbecue sauce","directions":"1. Salt and pepper the ribs<br>2. Desired destination the ribs inside of a roasting pan with in just of ribs down<br>3. Destination the ribs inside a 300 stage F oven right up until browned (over 1 hour) Drain weight versus pan<br>4. Spoon over 1 cup of the sauce higher than the ribs to coat them with a skinny layer<br>5. Transform the ribs about and coat with far more sauce<br>6. Bake 45 minutes<br>7. Transform and coat the ribs with the becoming sauce<br>8. Bake until finally delicate (relating to 40-60 minutes much more)<br>9. (Ongoing Upon Future Webpage)<br>10. Legitimate Cafe Recipes: Foods That Developed a Business<br>11. (Web page 2 of 2)<br>12. Recommendations: Gradual Cooker Technique (Crock Pot):<br>13. Salt and pepper the ribs<br>14. Brown the ribs in just a skillet over medium small heat<br>15. Pour more than enough sauce within just the crock pot to go over the backside<br>16. Put one layer of ribs inside of the cooker and pour a skinny layer of sauce earlier mentioned the ribs Put one much more layer of ribs in just the cooker and pour a skinny layer more than individuals Carry on layering right until all the ribs are inside the cooker<br>17. Pour being sauce more than the ribs<br>18. Cook upon higher warm for one hour<br>19. Change warm down to small and cook around 6 several hours or until eventually amazingly smooth<br>20. (Spareribs are at times boiled and it does rate up the cooking period) Location the ribs within just a higher stock pot and deal with with boiling water<br>21. Convey to a boil, remove warm and simmer for 30-45 minutes or right up until the ribs are comfortable<br>22. Drain and position ribs within just a shallow or lower roasting pan<br>23. Pour my magic formula barbecue sauce previously mentioned the ribs, address and refrigerate for 2 several hours<br>24. Drain additional sauce into a bowl (do not depart added sauce upon the ribs or they could possibly melt away while the grilling<br>25. Grill ribs for 30 minutes, basting with the sauce normally the past 15 minutes of cooking<br>26. TA-DA! That's it. At the moment you and your relatives can delight in these kinds of Excellent pork spareribs - transfer in advance, seek the services of your hands, specifically mix in a lot more napkins easy.","url":"https://recipe.bluelayer.org/recipe/6685/with-mystery-cafe-recipe-for-barbecue-sauce"},{"id":"6632","title":"Sausage Gravy: A Legitimate Cafe Recipe","ingredients":"- 1 1/2 weight sausage<br>- 2 ounces body weight in opposition to cooked sausage<br>- 1/2 ounce onions, minced<br>- 1 1/2 ounces flour<br>- 2 cups beef or pork stock<br>- 1 cup milk<br>- 1/2 teaspoon salt<br>- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and preserve the body weight<br>2. Add onions to weight and cook till clear<br>3. Mix in flour and cook 5 minutes still DO NOT brown the flour (you mix in exactly built a \"roux\" ) heat stock and milk with each other within just a different pan<br>4. Add your \"roux\" to the stock-milk blend, stirring with a whip<br>5. Cook until finally thick and delicate<br>6. Add salt and pepper to taste and add back again the cooked sausage and stir<br>7. Wonderful!<br>8. To track down my top secret cafe recipe for Buttermilk Biscuits, simply click right here be sure to. Test this sausage gravy previously mentioned mashed potatoes!","url":"https://recipe.bluelayer.org/recipe/6632/sausage-gravy-a-legitimate-cafe-recipe"},{"id":"6595","title":"Soiled RICE Groups: Breads, Cajun","ingredients":"• 2 tbsp Chicken bodyweight<br>• 1 tsp Black pepper<br>• 1/2 lb Chicken gizzards<br>• 2 tsp Paprika<br>• 1/4 lb Floor pork<br>• 1 tsp Dry mustard<br>• 1 Bay leaves<br>• 1 tsp Cumin<br>• 1 Yellow onions<br>• 1/2 tsp Thyme<br>• 1 1/2 Celery stalks<br>• 1/2 tsp Oregano<br>• 1/2 Bell peppers, green<br>• 2 tbsp Butter<br>• 1 Garlicup cloves<br>• 2 cup Pork stock<br>• 1 tsp Tabasco sauce<br>• 1/2 lb Chicken livers<br>• 1 tsp Salt<br>• 1 cup Rice","directions":"1. Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place pounds, gizzards, pork and bay leaves in just heavy hefty skillet higher than higher warm; cook until eventually meat is cautiously browned, concerning 6 minutes, stirring from time to time.<br>2. Stir inside of the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir correctly, scraping pan backside properly.<br>3. Cover the butter and stir until eventually melted. Avert warm to medium and cook over 8 minutes, stirring often and scraping pan backside properly.<br>4. Cover the stock or water and stir until any mix sticking to the pan backside arrives unfastened; cook about 8 minutes around significant warmth, stirring the moment.<br>5. Then stir in the chicken livers and cook over 2 minutes. Add the rice and stir meticulously; cover pan and switch warmth to fairly smallall; cook regarding 5 minutes.<br>6. Remove versus warm and depart lined until rice is soft, concerning 10 minutes. Remove bay leaves and serve instantly.<br>7. Resource: Chef Paul Prudhomme, Louisiana Kitchen area.","url":"https://recipe.bluelayer.org/recipe/6595/soiled-rice-groups-breads-cajun"},{"id":"6591","title":"Cheddar Pancakes","ingredients":"• 8 oz Cheddar; Medium, Grated<br>• 3/4 tsp Salt<br>• 3/4 cup Dairy Bitter Cream<br>• 1 1/2 tsp Thyme<br>• 3 Egg Yolks, Large, Beaten<br>• 1/2 tsp Mustard; Dry<br>• 2 tbsp Unbleached Flour; In addition<br>• 2 tbsp Butter<br>• 1 tsp Unbleached Flour","directions":"1. Preset out a large skillet. Put the grated Cheddar Cheese in a bowl and add the bitter cream and egg yolks, mixing effectively as soon as each and every addition.<br>2. Add the flour salt thyme and dry mustard, which comprise been mixd properly inside of a individual bowl or cup.<br>3. Soften the butter in just the skillet over lower warm and shed the batter by means of tsp into the skillet.<br>4. Cook above medium warmth until eventually evenly browned on the backside. Loosen the edges with a spatula, transform and evenly brown the other aspect.<br>5. Serve at after with bacon or pork sausage. Produces pertaining to 2 dozen 3-inch cakes.","url":"https://recipe.bluelayer.org/recipe/6591/cheddar-pancakes"},{"id":"6590","title":"Hushpuppies","ingredients":"• 1 cup Cornmeal<br>• 1/4 tsp White pepper<br>• 1/2 cup All-reason flour<br>• 1/8 tsp Dried oregano leaves<br>• 1/2 cup Corn flour<br>• 1/4 cup Vy cool cutped green onions<br>• 1 tbsp Baking powder<br>• 1 1/2 tsp Minced garlic<br>• 3/4 tsp Flooring cayenne pepper<br>• 2 Eggs, beaten<br>• 1/2 tsp Salt<br>• 1 cup Milk<br>• 1/2 tsp Black pepper<br>• 2 tbsp Pork lard<br>• 1/2 tsp Dried thyme leaves<br>• Vegetable for deep frying","directions":"1. Be aware: Corn flour is out there at health and fitness foods merchants. Mix all the dry substances in a higher bowl, breaking up any lumps.<br>2. Stir inside of the green onions and garlic. Add the eggs and mix nicely. In just a tiny saucepan deliver the milk and lard (or other bodyweight) to a boil; remove versus warmth and add to flour mix, 50 percent at a season, stirring properly immediately after each and every addition.<br>3. Refrigerate 1 hour. In just a hefty skillet or deep fryer, warm 4 inches of oil to 350°F. Lose the batter via tablespoonsfuls into the hot oil.<br>4. Do not group. Cook until dim golden brown on just about every facet and cooked in the course of, over 1 second for each aspect.<br>5. Drain on paper towels. Helps make over 30 hushpuppies. Versus Paul Prudhomme's \"Louisiana Kitchen area\"","url":"https://recipe.bluelayer.org/recipe/6590/hushpuppies"},{"id":"6565","title":"ITALIAN LOAF Classes: Meats, Breads, Italian","ingredients":"• 1 can Refrigerated created pizza<br>• 1 package Frozen spinach; (10 oz)<br>• - crust dough (10 oz)<br>• - thawed and exhausted<br>• 4 cup Mozzarella cheese; grated 1<br>• Egg; evenly beaten<br>• 1 lb Spicy pork sausage, browned<br>• 1 7 oz jar diced pimientos,<br>• - and worn out<br>• - exhausted<br>• 1/2 cup Tomato sauce<br>• 1 package Sliced pepperoni; 3 oz<br>• 1 tsp Oregano flakes<br>• 12 Enormous pimiento-loaded green<br>• 1/2 tsp Basil flakes<br>• - olives, lower in 50 percent","directions":"1. Preheat oven to 400°F. Unroll dough and cut off one-fourth of dough crosswise; mounted apart. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the higher piece of dough.<br>2. Moisten the dough with water at corners and force to seal. Desired place one-50 percent of the cheese on the backside of the dough and best with sausage.<br>3. Spoon tomato sauce around sausage and sprinkle with oregano and basil. Add spinach with egg and spread more than tomato sauce.<br>4. Layer pimientos on ultimate of spinach and ultimate with becoming cheese. Organize the pepperoni on final of the cheese layer.<br>5. Coolest with olive halves. Deal with filling with reserved dough and crimp edges of dough to seal. Lower slitsp inside final of dough to allow steam to escape.<br>6. Bake 50 minutes or until finally crust is nicely browned (if crust browns far too abruptly, cover loosely with aluminum foil).<br>7. Allow for to cool 10 minutes in advance of getting rid of from pan and slicing into slices.","url":"https://recipe.bluelayer.org/recipe/6565/italian-loaf-classes-meats-breads-italian"},{"id":"6515","title":"Sausage Cornbread","ingredients":"• 1 lb Vast majority pork sausage<br>• 1/2 tsp Salt<br>• 3/4 cup Flour<br>• 2 Eggs; beaten<br>• 3/4 cup Cornmeal<br>• 1/2 cup Milk<br>• 1 tbsp Sugar<br>• 1/3 cup Sausage drippings<br>• 1 tbsp Baking powder","directions":"1. Crumble sausage more than backside of 9\" spherical baking dish. Microwave on substantial surroundings for 4 1/2 to 7 minutes, stirring once 50 % the season.<br>2. Drain off body weight and e book 1/3 cup of it for cornbread. Inside of yet another dish ebook fifty percent of the cooked sausage.<br>3. Mix getting componentsp in mixing bowl. Stir basically until delicate. Pour about sausage in baking dish.<br>4. Crumble reserved sausage above best. Centre dish on inverted saucer inside oven. Microwave on medium 6 minutes, rotating every single 2 minutes.<br>5. Keep track of for doneness through on the lookout into the backside of the dish to be indeed there is no uncooked batter.<br>6. Allow stand for 10 minutes in advance of serving. Useful resource: My Popular Minor Black Box","url":"https://recipe.bluelayer.org/recipe/6515/sausage-cornbread"},{"id":"6386","title":"Breakfast Bread Pudding with Sausage","ingredients":"• -Waldine Van Geffen VGHC42A<br>• 1 1/2 cup Swiss cheese; shred, divide<br>• 3 cup French bread; cubed<br>• 9 large Eggs<br>• 1/2 lb Cooler part pork sausage; crumble 3 cup Milk<br>• 1 cup Onions; cutped<br>• 1 tsp Dry mustard<br>• 2 tsp Fresh new thymne; cutped or<br>• 1 tsp Salt<br>• 1/2 tsp Dried<br>• 1/4 tsp Recently flooring pepper<br>• 10 oz Pk frozen cutped spinach;<br>• 1 Plum tomato; diced<br>• -thaw squeeze dry","directions":"1. Preheat oven to 325~. Organize bread inside 15-1/2x10-1/2\" jely-rolly pan. Bake 20 minutes or until finally crisp.<br>2. Cool. In the meantime, brown sausage inside significant skillet around medium-superior warmth; drain on paper towels.<br>3. Cover onions and thyme to skillet; cook till onion is translucent, regarding 2 minutes. Remove from warm.<br>4. Stir inside sausage and spinach to mix; cool extensively. Organize bread in just shallow 3-quart baking dish.<br>5. Sprinkle 1 cup cheese higher than coolest, then layer with sausage mix and being cheese. Fight eggs, milk, mustard, in just bowl until finally properly mixd.<br>6. Very carefully pour into composed dish; sprinkle supreme with tomato. (Can be produced in advance. Address and refrigerate up to 24 hrs.) Bake 1 hour or until heart is only fastened.<br>7. Allow stand 10 minutes in advance of serving. (wrv) till heart is exactly preset.","url":"https://recipe.bluelayer.org/recipe/6386/breakfast-bread-pudding-with-sausage"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances<br>1 garlic clove, beaten with salt<br>250g/9oz mayonnaise<br>1 tablespoon chopped contemporary chives<br>1 tablespoon chopped contemporary flat-leaf parsley<br>1 tablespoon recently squeezed<br>lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.<br>Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.<br>Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.<br>Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.<br>Then, inside a lower bowl, whisk the mustard and lemon juice with each other.<br>Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.<br>Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.<br>Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.<br>Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.<br>Then, insert 11⁄2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3⁄4pt substances 450ml/3⁄4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1⁄2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.<br>Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.<br>Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.<br>Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.<br>Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1⁄2 teaspoon cayenne pepper.<br>Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.<br>Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.<br>Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.<br>Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.<br>Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.<br>Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.<br>Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.<br>Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.<br>Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.<br>Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21⁄4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.<br>Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.<br>Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.<br>Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.<br>Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.<br>Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1⁄2 teaspoon peppercorns 1⁄2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.<br>Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.<br>Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.<br>Then, preheat the oven to 230°C/450°F/Gasoline mark 8.<br>Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.<br>Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43⁄4pt water.<br>Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.<br>Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.<br>Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.<br>Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.<br>Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.<br>Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb &amp; anchovies with thyme 319 Squid with wine &amp; rosemary 459 Tapenade 724 Anchovy &amp; garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple &amp; blackcurrant pancakes 557 Apple &amp; Brie omelette 129 Apple &amp; cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey &amp; lemon 566 Caramelized apple tarts 669 Curried carrot &amp; apple soup 38 Day &amp; apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit &amp; apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb &amp; apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry &amp; apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot &amp; orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot &amp; orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate &amp; apricot squares 703 Pork &amp; apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke &amp; prawn cocktail 86 artichokes Artichoke &amp; prawn cocktail 86 Chickpea &amp; artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach &amp; artichoke casserole 248 asparagus Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Broccoli &amp; asparagus fusilli 488 Courgette &amp; asparagus parcels 535 Grilled asparagus &amp; leeks 48 Salmon &amp; asparagus linguine 447 Asparagus &amp; bean beef 269 Asparagus &amp; chorizo salad 72 Asparagus &amp; potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella &amp; Cheddar hotpot 252 Aubergine with pork &amp; prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese &amp; avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango &amp; melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean &amp; bacon casserole 192 Banana &amp; pecan salad 114 Beef &amp; stout casserole 182 Tacky potato skins 80 Chicken &amp; bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon &amp; onions 321 Onion tart 161 Pâté en croûte 78 Pork &amp; liver pâté 77 Potato soup 27 Quails with bacon &amp; juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach &amp; bacon salad 116 Steak, kidney &amp; mushroom pie 270 Succotash 91 Tomato soup 29 Bacon &amp; lentil stew 192 Bacon &amp; crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey &amp; lemon 566 Baked barley &amp; huge bean casserole 256 Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 index baked beans Baked bean &amp; bacon casserole 192 Baked bean &amp; vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil &amp; vegetable stew 249 Baked mozzarella &amp; tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot &amp; bitter soup 17 Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana &amp; chicory salad 119 Banana &amp; pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley &amp; large bean casserole 256 Barley &amp; pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley &amp; pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil &amp; rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean &amp; celery stew 237 Bean croquettes 137 Beansprout &amp; pepper salad 117 beansprouts Beansprout &amp; pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu &amp; broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus &amp; bean beef 269 Beef &amp; pork ragù 272 Beef &amp; stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini &amp; lovable peppers 263 Roast beef &amp; Yorkshire pudding 273 Beef &amp; cabbage pie 170 Beef &amp; lentil soup 21 Beef &amp; pork ragù 272 Beef &amp; pumpkin curry 268 Beef &amp; mushroom burgers 277 Beef &amp; stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato &amp; olive kebabs 276 Beef Wellington 264 beetroot Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Borscht 12 Crimson onion &amp; beetroot soup 36 Beetroot &amp; chive salad 113 Beetroot &amp; orange salad 112 Beetroot &amp; yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean &amp; salsa salad 101 black beans Black bean &amp; salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear &amp; blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple &amp; blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese &amp; avocado dip 723 Blue cheese hotpot 534 Blue cheese &amp; avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear &amp; blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread &amp; butter pudding 590 Breaded mushrooms 58 Brie Apple &amp; Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea &amp; goat’s cheese salad 145 wide beans Baked barley &amp; wide bean casserole 256 Large bean, pea &amp; goat’s cheese salad 145 Tomato &amp; bean salad 100 broccoli Aromatic green casserole 240 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu &amp; broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli &amp; asparagus fusilli 488 Broccoli salad 120 Broccoli with feta &amp; tomato sauce 543 Brown fish stew 236 brown rice Brown rice &amp; chicken salad 110 Brown rice stew 238 Cheese &amp; rice casserole 237 Marinated tomato &amp; rice salad 146 Brown rice &amp; chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton &amp; pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil &amp; vegetable stew 249 Chestnut &amp; sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh &amp; tofu 502 Veggie burgers 528 Butter bean &amp; chicken casserole 224 butter beans Butter bean &amp; chicken casserole 224 Quinoa &amp; butter beans 498 Tuscan bean &amp; tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef &amp; cabbage pie 170 Cabbage soup 45 Cabbage &amp; tofu 489 Duck with leek &amp; cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage &amp; tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn &amp; scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna &amp; bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango &amp; melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese &amp; capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot &amp; coriander soup 13 carrots Baked bean &amp; vegetable casserole 241 Carrot &amp; coriander soup 13 Curried carrot &amp; apple soup 38 Gado gado 513 Leek &amp; carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato &amp; carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans &amp; penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster &amp; cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower &amp; walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean &amp; vegetable casserole 241 Bean &amp; celery stew 237 Black bean &amp; salsa salad 101 Celery &amp; Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery &amp; Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers &amp; lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple &amp; cheddar pie 172 Cheese &amp; crabmeat casserole 232 Ham &amp; cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni &amp; cheese 239 Cheese &amp; courgette quiche 165 Cheese &amp; crabmeat casserole 232 Cheese &amp; rice casserole 237 Cheese &amp; spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato &amp; olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut &amp; sprout sauté 494 chestnuts Chestnut &amp; sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice &amp; chicken salad 110 Butter bean &amp; chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; chickpea stew 341 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; veggies 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic &amp; herb chicken 366 Garlic &amp; lime chicken 380 Garlic &amp; nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut &amp; orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken &amp; rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken &amp; lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken &amp; feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken &amp; bacon kebabs 61 Chicken &amp; beef satay 350 Chicken &amp; crackers casserole 215 Chicken &amp; leek casserole 205 Chicken &amp; pasta broth 216 Chicken &amp; potato bake 206 Chicken &amp; ricotta in just wine 345 Chicken &amp; sausage pie 175 Chicken &amp; sweetcorn stew 216 Chicken &amp; greens 378 Chicken &amp; vegetable terrine 369 Chicken breasts &amp; balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta &amp; Parma ham 336 Chicken with lime stuffing 342 Chicken with sage &amp; lemon 351 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken &amp; chickpea stew 341 Chickpea &amp; artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana &amp; chicory salad 119 Orange &amp; chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles &amp; peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig &amp; chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom &amp; ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms &amp; peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot &amp; chive salad 113 Chive omelette stir-fry 127 Chocolate &amp; apricot squares 703 Chocolate &amp; pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus &amp; chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef &amp; onions 261 Chunky vegetable chilli 254 Steak, kidney &amp; mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta &amp; Parma ham 336 Parma ham &amp; pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon &amp; nutmeg ice product 620 Cinnamon &amp; nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam &amp; Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate &amp; pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.<br>Then, soups and salads • Starters and canapés.<br>Then, fish, meat and poultry • Vegetarian and vegetable dishes.<br>Then, pasta and rice • Desserts and cute snacks.<br>Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 &gt; £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5598","title":"Pork steaks with gremolata","ingredients":"2 tablespoons olive oil<br>4 lean pork shoulder steaks, relating to<br>175g/6oz each and every<br>1 onion, chopped<br>2 garlic cloves, beaten<br>2 tablespoons tomato purée<br>400g/14oz canned chopped plum tomatoes<br>150ml/5fl oz dry white wine<br>1 bouquet garni<br>3 anchovy fillets within just oil, weary and chopped<br>salt and recently flooring black pepper<br>For the gremolata<br>3 tablespoons chopped contemporary flat-leaf parsley<br>grated zest of 1⁄2 lemon grated zest of 1 lime<br>1 garlic clove, chopped","directions":"First, warmth the oil inside of a weighty flameproof casserole dish, incorporate the pork steaks and brown upon either facets. Remove the pork versus the dish and established apart.<br>Then, insert the onion to the dish, and sweat for a couple minutes right up until gentle and starting off to color. Incorporate the garlic and sweat for 1â€\"2 minutes, then stir inside of the tomato purée, tomatoes and wine. Insert the bouquet garni. Convey to the boil, then boil quickly for a additional 3â€\"4 minutes to eradicate the sauce and thicken a little.<br>Then, return the pork to the casserole dish, then protect and cook for regarding 30 minutes. Stir in just the anchovies. Deal with the casserole and cook for a excess 15 minutes or until eventually the pork is smooth.<br>Then, to create the gremolata, mixture collectively the parsley, lemon and lime zests and garlic.<br>Then, though prepared, remove the pork steaks and discard the bouquet garni. Do away with the sauce higher than a higher warm if demanded to thicken. Flavor and transform the seasoning if needed.<br>Finally, return the pork to the casserole dish, then sprinkle with the gremolata. Protect and cook for a extra 5 minutes, then provide incredibly hot. meat &amp; match.","url":"https://recipe.bluelayer.org/recipe/5598/pork-steaks-with-gremolata"},{"id":"5597","title":"Pork stroganoff","ingredients":"meat &amp; match<br>350g/12oz lean pork fillet<br>1 tablespoon vegetable oil<br>1 onion, chopped<br>2 garlic cloves, overwhelmed<br>25g/1oz undeniable flour<br>2 tablespoons tomato purée<br>400ml/14fl oz chicken stock<br>100g/4oz button mushrooms, sliced<br>1 substantial green pepper, seeded and diced<br>1⁄2 teaspoon floor nutmeg<br>4 tablespoons very low-pounds Greek-style and design yogurt<br>salt and recently floor black pepper","directions":"First, slim absent any further weight and silver pores and skin versus the pork, then slash the meat into slices 1cm/1⁄2within thick.<br>Then, warm the oil inside a massive saucepan, and carefully sauté the pork, onion and garlic for 4â€\"5 minutes until eventually frivolously browned.<br>Then, stir in just the flour and tomato purée, pour in just the stock and stir to blend adequately. Incorporate the mushrooms, green pepper and nutmeg. Time with salt and pepper. Deliver to the boil, protect and simmer for 20 minutes until eventually the pork is delicate and cooked during.<br>Finally, remove the pan towards the warmth and stir within the yogurt. Provide the pork and sauce routinely, upon a mattress of boiled rice. meat &amp; sport.","url":"https://recipe.bluelayer.org/recipe/5597/pork-stroganoff"},{"id":"5596","title":"Tangy pork fillet","ingredients":"400g/14oz lean pork fillet<br>3 tablespoons orange marmalade grated zest and juice of 1 orange<br>1 tablespoon white wine vinegar sprint of Tabasco sauce<br>salt and recently flooring black pepper<br>For the sauce<br>1 tablespoon olive oil<br>1 lower onion, chopped<br>1 very low green pepper, seeded and thinly sliced<br>1 tablespoon cornflour<br>150ml/5 fl oz orange juice","directions":"First, preheat a charcoal barbecue till scorching. Lay a hefty piece of double- thickness foil within a shallow dish. Put the pork fillet inside of the center of the foil, and period with salt and pepper.<br>Then, warmth the marmalade, orange zest and juice, vinegar and Tabasco within a very low pan, stirring till the marmalade melts and the substances incorporate. Thoroughly pour the combination in excess of the pork, and wrap the meat in just the foil, generating of course that the parcel is nicely sealed as a result that the juices can not operate out.<br>Then, destination the parcel in excess of the incredibly hot barbecue coals, and barbecue for regarding 25 minutes, turning the parcel at times.<br>Then, for the sauce, warm the oil and sweat the onion for 2â€\"3 minutes till smooth. Insert the pepper and sauté for a even more 3â€\"4 minutes.<br>Then, remove the pork versus the foil and established upon the barbecue rack. Pour the juices into the pan with the onion and green pepper.<br>Then, barbecue the pork for a further more 10â€\"20 minutes, turning, till cooked during and golden upon the outdoors.<br>Finally, inside of a lower bowl, merge the cornflour with a small of the orange juice to sort a paste. Insert to the sauce with the getting orange juice, and cook, stirring, until eventually the sauce thickens. Minimize the pork, spoon the sauce about, and provide with rice and a green salad.","url":"https://recipe.bluelayer.org/recipe/5596/tangy-pork-fillet"},{"id":"5595","title":"Chilli-flavoured pork","ingredients":"substances<br>2 tablespoons dried wooden ear mushrooms<br>250g/9oz pork fillet, thinly sliced<br>1 teaspoon salt<br>1 teaspoon cornflour, combined with 11⁄2 teaspoons water to style a paste)<br>3 tablespoons vegetable oil<br>1 garlic clove, finely chopped<br>1⁄2 teaspoon finely chopped new root ginger<br>2 spring onions, finely chopped, with the white and green sections divided<br>2 celery sticks, thinly sliced<br>1⁄2 teaspoon granulated sugar<br>1 tablespoon gentle soy sauce<br>1 tablespoon chilli sauce<br>2 teaspoons rice vinegar<br>1 teaspoon rice wine<br>a couple of drops of sesame oil","directions":"First, soak the picket ear mushrooms within just hot water for regarding 20 minutes, then rinse within chilly water right up until the water is obvious. Drain nicely, then reduce into slender shreds.<br>Then, combination the pork inside of a bowl with a pinch of salt and pertaining to 50 % the cornflour paste till very well lined.<br>Then, warmth 1 tablespoon of the vegetable oil within just a smoking-sizzling wok. Increase the pork and stir-fry for more than 1 moment right until the color variations, then remove with a slotted spoon and established apart until eventually necessary.<br>Then, incorporate the getting oil to the wok and warm. Increase the garlic, ginger, the white elements of the spring onions, the picket ears and celery, and stir-fry for 1 instant.<br>Then, return the pork strips to the wok alongside one another with the getting salt, sugar, soy sauce, chilli sauce, vinegar and wine. Mixture properly and move forward stirring for one more moment.<br>Finally, at some point, increase the green areas of the spring onions and mix inside of the being cornflour paste and sesame oil. Stir until eventually the sauce includes thickened. Move the chilli-flavoured pork to a warmed serving dish, and provide automatically. meat &amp; recreation substances.","url":"https://recipe.bluelayer.org/recipe/5595/chilli-flavoured-pork"},{"id":"5594","title":"Pork chow mein","ingredients":"250g/9oz egg noodles<br>4 tablespoons vegetable oil<br>2 tablespoons gentle soy sauce<br>250g/9oz pork fillet, cooked and sliced into skinny shreds<br>100g/4oz French beans, crowned and tailed<br>1 teaspoon salt<br>1⁄2 teaspoon sugar<br>1 tablespoon Chinese rice wine<br>2 spring onions, finely sliced<br>1⁄2 teaspoon sesame oil","directions":"First, cook the noodles inside boiling water in accordance to the packet guidance, then drain and rinse down below chilly water. Drain back, then throw with 1 tablespoon of the vegetable oil.<br>Then, warm 1 tablespoon of the vegetable oil within a wok until eventually very hot. Include the noodles, and stir-fry for 2â€\"3 minutes with 1 tablespoon of the soy sauce, then remove to a serving dish and maintain scorching.<br>Then, warmth the getting oil, and stir-fry the pork and beans for 2 minutes. Incorporate the salt, sugar, rice wine, being soy sauce and 50 percent the spring onions to the wok.<br>Finally, stir the blend within the wok, incorporating a very little water if essential, then pour upon supreme of the noodles and sprinkle with the sesame oil and the currently being spring onions. Provide sizzling. meat &amp; match.","url":"https://recipe.bluelayer.org/recipe/5594/pork-chow-mein"},{"id":"5593","title":"Loin of pork within just wine sauce","ingredients":"1 tablespoon vegetable oil<br>1 garlic clove, overwhelmed<br>5 black peppercorns, beaten<br>4 pork chops<br>50g/2oz simple flour<br>1 onion, finely chopped<br>50g/2oz crimson pepper, seeded and chopped<br>50ml/2fl oz beef stock<br>50ml/2fl oz dry white wine<br>1 tablespoon purple wine vinegar","directions":"First, warmth the oil within a frying pan, and incorporate the garlic and peppercorns. Pat the pork dry with kitchen area paper, and dredge within the flour. Sauté upon both equally facets right up until golden brown. Remove against the pan and preset apart.<br>Then, incorporate the onion and crimson pepper to the pan, and sauté until eventually softened. Incorporate the stock, wine and vinegar, and stir nicely.<br>Finally, return the pork to the pan, and simmer slowly and gradually, learned, for 30 minutes, turning midway for the duration of. Provide incredibly hot with boiled rice. meat &amp; activity.","url":"https://recipe.bluelayer.org/recipe/5593/loin-of-pork-within-just-wine-sauce"},{"id":"5592","title":"Pork with apples","ingredients":"500g/1lb 2oz lean pork fillet<br>2 teaspoons sunflower oil<br>150ml/5fl oz vegetable stock<br>150ml/5fl oz dry rosé wine<br>1 tablespoon chopped contemporary thyme<br>1 tablespoon obvious honey<br>2 green dessert apples, cored, sliced and tossed within just 1 tablespoon recently squeezed lemon juice<br>175g/6oz contemporary blackberries<br>2 teaspoons cornflour<br>4 teaspoons lemon juice<br>salt and recently floor black pepper","directions":"First, slim absent any excess weight and silvery pores and skin towards the pork fillet, and reduce into 1cm/1⁄2inside thick slices.<br>Then, warmth the oil within just a non-adhere frying pan, increase the pork slices and sauté for 4â€\"5 minutes right up until browned all around. Taking a slotted spoon, remove the pork and drain upon kitchen area paper. Ebook the pan juices.<br>Then, pour the stock and wine into the pan with the juices, and insert the thyme and honey. Mixture effectively, deliver to a simmer and insert the pork and apples. Progress to simmer, discovered, for 5 minutes.<br>Finally, increase the blackberries, year with salt and pepper, and simmer for a added 5 minutes. Combination the cornflour with the lemon juice and insert to the pan â€\" stir until eventually the sauce incorporates thickened. Provide warm with boiled potatoes. meat &amp; activity.","url":"https://recipe.bluelayer.org/recipe/5592/pork-with-apples"},{"id":"5591","title":"Braised pork slices","ingredients":"2 egg yolks, crushed with<br>700g/11⁄2lb boned pork steaks<br>3 tablespoons groundnut oil<br>3 garlic cloves, minced<br>1 teaspoon white wine vinegar<br>2 tablespoons medium sherry<br>175ml/6fl oz chicken stock<br>1 tablespoon cornflour, combined<br>with 25ml/1fl oz water to sort a paste<br>900ml/11⁄2pt vegetable oil for<br>deep-frying<br>1 teaspoon water)<br>150g/5oz refreshing breadcrumbs<br>For the paste<br>2 tablespoons cooked extensive-grain rice<br>1⁄2 teaspoon granulated sugar<br>1 teaspoon dried baker’s yeast<br>2 tablespoons mild soy sauce<br>2 tablespoons hot water","directions":"First, to deliver the paste, hire a mortar and pestle to pulverize the rice. Mix with the sugar, yeast, soy sauce and incredibly hot water, and depart to stand within a scorching level for 30 minutes to activate the yeast.<br>Then, cut the pork steaks throughout the grain into strips. Warmth the groundnut oil within just a wok right up until it starts off to smoke. Include the pork strips and stir-fry until finally they eliminate their pinkness, repeating in just batches right up until all the pork is browned. Increase the garlic to the wok and stir temporarily. Pour inside of the written paste, vinegar, sherry and stock, then convey to the boil and incorporate all the pork slices. Remove the warmth, incorporate the cornflour paste and stir very well. Include and simmer for 30 minutes. Remove the pork to a major platter, scheduling the sauce inside the wok, and depart the pork to awesome.<br>Finally, warmth the vegetable oil in just a contemporary wok. Dip the pork components inside of the egg mix, then inside of the breadcrumbs, to include cautiously. Whenever the oil is incredibly hot, slip inside of a slash of pork as a examine â€\" it must evenly brown in just pertaining to 1 moment. Deep-fry the pork within batches for 11⁄2â€\"2 minutes. Reheat the sauce, and pour higher than the pork. Provide mechanically. meat &amp; match substances.","url":"https://recipe.bluelayer.org/recipe/5591/braised-pork-slices"},{"id":"5590","title":"Herbed pork cutlets","ingredients":"substances<br>1 egg<br>75g/3oz dried breadcrumbs<br>50g/2oz fresh new basil, chopped<br>2 tablespoons chopped fresh new oregano<br>1 tablespoon recently grated<br>Parmesan cheese<br>1 teaspoon chopped fresh new thyme<br>450g/1lb pork cutlets<br>2 tablespoons vegetable oil<br>salt and recently floor black pepper","directions":"First, within a shallow dish, frivolously battle the egg. Within just a different dish, stir with each other the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.<br>Then, dip the pork into the egg to coat very well, then thrust into the breadcrumb mix, turning to coat all more than.<br>Finally, inside of a huge frying pan, warmth 50 percent the oil more than a medium warmth. Doing the job inside of batches, cook the pork for 8â€\"10 minutes right until precisely a trace of red stays inside of, turning at the time all through the cooking season and including the currently being oil if vital. Remove versus the pan and divide in between 4 serving plates. Provide scorching with accompanying salad or greens. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5590/herbed-pork-cutlets"},{"id":"5589","title":"Pork crumble","ingredients":"meat &amp; activity<br>1 green dessert apple, as well as added apple slices, to garnish<br>1 tablespoon recently squeezed lemon juice<br>1 tablespoon vegetable oil<br>450g/1lb minced pork<br>1 onion, sliced<br>25g/1oz simple flour<br>150ml/5fl oz milk<br>150ml/5fl oz vegetable stock<br>50g/2oz broccoli florets<br>50g/2oz canned sweetcorn kernels, tired<br>For the topping<br>50g/2oz quick oatmeal<br>50g/2oz simple flour<br>15g/1?2oz butter<br>25g/1oz Purple Leicester cheese, grated","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.<br>Then, for the filling, peel, main and cube the apple, and throw inside the lemon juice (do not minimize the apple slices until eventually prepared to garnish).<br>Then, warm the oil inside of a substantial pan and fry the pork for 5 minutes. Increase the onion and progress to fry for a extra 3 minutes. Stir in just the flour and cook for 1 instant. Pour inside of the milk and stock and provide to the boil, stirring all the year. Increase the broccoli, sweetcorn and diced apple. Spoon the mix into 4 patient ovenproof dishes.<br>Then, for the topping, combine alongside one another the oatmeal and flour, then rub inside the butter having your fingertips until eventually the combination resembles coarse crumbs.<br>Finally, spoon the topping on to the pork mix, and push down working with the back again of a spoon. Scatter the cheese previously mentioned the supreme, and Area in just the oven. Cook for 45 minutes. Garnish with slices of apple and provide at after. meat &amp; video game.","url":"https://recipe.bluelayer.org/recipe/5589/pork-crumble"},{"id":"5588","title":"Chinese spare ribs","ingredients":"150ml/5fl oz mild soy sauce<br>2.5cm/1inside piece of clean root ginger, grated<br>3 teaspoons 5-spice powder<br>1⁄4 teaspoon dried pink chilli flakes<br>4 garlic cloves, overwhelmed<br>125ml/4fl oz sunflower oil<br>1kg/21⁄4lb pork spare ribs, chopped into 5cm/2inside of components<br>31⁄2 tablespoons obvious honey","directions":"First, inside a enormous bowl, incorporate with each other the soy sauce, ginger, 5-spice powder, chilli flakes, garlic and 31⁄2 tablespoons of the sunflower oil. Include the pork and throw to coat.<br>Then, protect the supreme with hold movie, and marinate inside of the fridge for 24 hrs, shaking sometimes.<br>Then, drain the pork throughout a colander into a saucepan. Put a major frying pan with the staying sunflower oil above a medium warmth. After rather scorching, incorporate the ribs a pair at a year and sear, relocating to the saucepan with the marinade Though browned. Carry the contents of the saucepan to the boil, do away with the warmth and deal with with a lid. Simmer carefully for 30â€\"45 minutes until finally the meat is gentle.<br>Finally, remove the lid and stir within the honey. Enhance the warmth and avert the sauce, tossing and stirring till the water articles or blog posts consists of evaporated and the ribs are protected with a prosperous glaze. Provide hot. For the filling.","url":"https://recipe.bluelayer.org/recipe/5588/chinese-spare-ribs"},{"id":"5586","title":"Italian pork escalopes","ingredients":"substances<br>2 tablespoons olive oil<br>4 garlic cloves, finely sliced<br>reduced bunch of refreshing sage leaves<br>4 pork escalopes, close to<br>50g/2oz each individual<br>4 slices Parma ham<br>4 tablespoons grated Gruyère cheese flour for dredging<br>150ml/5fl oz crème fraîche<br>50g/2oz spring onions, chopped<br>1 tablespoon white wine vinegar<br>salt and recently floor black pepper","directions":"First, warmth 1 tablespoon of the oil within a frying pan. Sauté the garlic and sage leaves right until golden brown. Remove and drain upon kitchen area paper. Great, booking some for the garnish.<br>Then, put every escalope among 2 components of dangle movie, and overcome with a rolling pin until finally amazingly slender.<br>Then, put a minimize of ham, 1 tablespoon of the Gruyère and some of the garlic and sage leaves upon every escalope. Time with salt and pepper. Fold the pork within just 50 percent and year back. Flatten the open edges with a knife to seal. Dirt flippantly with flour.<br>Then, warm the getting oil in just a major frying pan previously mentioned a medium warmth. Cook the pork for 3â€\"4 minutes just about every facet.<br>Then, combination the crème fraîche, spring onions and vinegar jointly.<br>Finally, provide the pork, garnished with the reserved garlic and sage, and a grinding of pepper, and accompanied by means of the crème fraîche mix. meat &amp; match.","url":"https://recipe.bluelayer.org/recipe/5586/italian-pork-escalopes"},{"id":"5585","title":"Roast fillet of pork with peaches","ingredients":"substances<br>1⁄4 teaspoon flooring coriander<br>1⁄4 teaspoon floor cinnamon<br>1⁄4 teaspoon recently floor black pepper<br>2 pork fillets<br>2 tablespoons vegetable oil<br>3 tablespoons obvious honey<br>2 tablespoons water<br>3 peaches, halved and stoned salt","directions":"First, preheat the oven to 220°C/425°F/Fuel mark 7. Grease a medium roasting tin.<br>Then, inside a minor bowl, blend the coriander, cinnamon and pepper. Lay the pork inside the roasting tin, and sprinkle the merged spices in excess of the ultimate. Spoon the oil above. Bake the pork inside the oven for 20 minutes.<br>Then, in the meantime, put the honey and water within a minimal pan, and hot amazingly carefully, stirring, right until the honey contains dissolved.<br>Then, soon after the to start with 20 minutes’ cooking season, put the peach halves, reduce facet up, over the pork. Pour the honey blend higher than the pork and peaches, and time the pork with salt. Cook for a excess 20 minutes, basting towards period to year.<br>Finally, remove towards the oven, and depart to relax for 5 minutes prior to serving the pork accompanied as a result of the peaches and pan juices. meat &amp; activity.","url":"https://recipe.bluelayer.org/recipe/5585/roast-fillet-of-pork-with-peaches"},{"id":"5584","title":"Pork & brown bean sauce","ingredients":"50ml/2fl oz brown bean sauce<br>2 tablespoons hoisin sauce<br>175ml/6fl oz chicken stock<br>1⁄2 teaspoon granulated sugar<br>2 tablespoons groundnut oil<br>3 garlic cloves, finely chopped<br>6 spring onions, sliced, white and green components divided<br>650g/1lb 6oz minced pork<br>500g/1lb 2oz fresh new noodles","directions":"First, inside a low bowl, blend the bean and hoisin sauces, stock and sugar, and incorporate right until comfortable.<br>Then, warmth a wok around a higher warm, insert the oil and swirl. Incorporate the garlic and white portion of the spring onions, and stir-fry for 15 seconds. Include the pork and stir-fry around a substantial warm for 3 minutes or right until the meat includes browned. Include the bean mix, prevent the warmth and simmer for 7â€\"8 minutes.<br>Finally, in the meantime, cook the noodles within a heavy saucepan of boiling water for 4â€\"5 minutes right up until delicate. Drain and rinse, then provide with the pork. meat &amp; video game.","url":"https://recipe.bluelayer.org/recipe/5584/pork-brown-bean-sauce"},{"id":"5583","title":"Pork with Stilton","ingredients":"meat &amp; match<br>350g/12oz boneless pork steaks, slash into 1cm/1⁄2within just cubes<br>simple flour for coating<br>25g/1oz butter<br>1 tablespoon white wine vinegar<br>75ml/3fl oz crimson wine<br>75g/3oz Stilton cheese, crumbled salt and recently flooring black pepper","directions":"First, time the flour with salt and pepper. Dredge the pork cautiously inside of the professional flour. Warm the butter inside of a frying pan, and carefully fry the pork right up until frivolously browned and cooked in the course of. Remove against the pan employing a slotted spoon, and hold scorching.<br>Then, drain the excess weight versus the pan and pour within just the vinegar and wine. Stir, scraping up all the meat residues, and convey to the boil. Do away with the warm to fairly reduced, and stir within the Stilton right until it includes melted. Style and time with salt and pepper.<br>Finally, spoon the sauce about the pork, then provide quickly. meat &amp; video game.","url":"https://recipe.bluelayer.org/recipe/5583/pork-with-stilton"},{"id":"5582","title":"White pork with pak choi","ingredients":"100g/4oz boneless pork shoulder<br>1 tablespoon cornflour<br>450g/1lb pak choi<br>3 tablespoons groundnut oil<br>1⁄2 teaspoon minced garlic<br>1⁄2 teaspoon minced contemporary root ginger<br>1⁄4 teaspoon salt<br>50ml/2fl oz chicken stock<br>1⁄2 teaspoon granulated sugar<br>1 teaspoon dry sherry","directions":"First, lower the pork towards the grain into slim strips above 5cm/2within x 1cm/1⁄2in just. Incorporate the cornflour with 11⁄2 tablespoons water to create a paste.<br>Then, different the outer fleshy stalks versus the middle stalk of the pak choi and discard the middle stalk. Clean the outer stalks and diagonally minimize into 8cm/3in just.<br>Then, swirl the oil in close proximity to within just a Pretty incredibly hot wok. The moment the oil starts to smoke, incorporate the pork and stir-fry for in excess of 1 moment until eventually the meat is seared. Insert the pak choi, garlic and ginger. Stir-fry until finally the green leaves are brilliant and shrivelled, stirring persistently.<br>Then, incorporate the salt, stock, sugar and sherry. Anytime the liquid starts to boil, deal with the wok and steam for 30 seconds or significantly less upon significant warm, until finally the stalks are soft yet however crisp.<br>Finally, remove the meat and veggies employing a slotted spoon and fastened apart. Stir the cornflour paste into the staying cooking liquid to deliver a gentle sauce. Provide mechanically.","url":"https://recipe.bluelayer.org/recipe/5582/white-pork-with-pak-choi"},{"id":"5581","title":"Baked cranberry pork chops","ingredients":"4 pork chops<br>1 teaspoon onion powder<br>300ml/10fl oz cranberry sauce<br>2 tablespoons comfortable brown sugar<br>1 teaspoon floor ginger pinch of flooring nutmeg<br>250g/9oz carrots, slash into strips<br>1 teaspoon cornflour<br>1 tablespoon chopped fresh new flat-leaf parsley","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.<br>Then, sprinkle the chops with the onion powder upon the two aspects, and mounted apart.<br>Then, within a medium saucepan, warmth the cranberry sauce, brown sugar, ginger, nutmeg and 2 tablespoons water for with regards to 2 minutes till the cranberry sauce is melted.<br>Then, put the carrots in just a higher casserole dish, and organize the pork chops above the carrots. Spoon the cranberry sauce blend frivolously higher than the pork chops. Address and bake the oven for around 45 minutes until eventually the pork is appropriately cooked.<br>Then, remove the chops to a serving plate and scatter the carrots in excess of them.<br>Then, pour the sauce currently being inside of the casserole into a medium saucepan.<br>Then, incorporate the cornflour with 1 tablespoon water to create a paste. Stir into the saucepan and cook for over 2 minutes, stirring, right up until sauce is very clear and thickened.<br>Finally, spoon previously mentioned the pork chops and sprinkle with parsley. Provide instantly. meat &amp; sport.","url":"https://recipe.bluelayer.org/recipe/5581/baked-cranberry-pork-chops"},{"id":"5580","title":"Aubergine with pork & prawns","ingredients":"4 higher aubergines<br>150g/5oz minced pork<br>200g/7oz prawns, peeled and deveined<br>3 shallots, chopped<br>1 tablespoon vegetable oil<br>4 garlic cloves, beaten<br>1 tablespoon malt vinegar<br>1 tablespoon Thai fish sauce<br>2 tablespoons canned cooked soya beans, rinsed<br>1 teaspoon granulated sugar<br>salt and recently floor black pepper","directions":"First, preheat the oven to 230°C/450°F/Gasoline mark 8. Cook the aubergines entire within just the oven or barbecue them specifically earlier mentioned a potent warm until eventually the skins are burnt. Throw the aubergines into chilly water, then peel and slash the flesh into superior sections. Put the elements inside of a serving dish.<br>Then, mixture the pork and prawns with each other. Year with salt and pepper, and fixed apart.<br>Then, sauté the shallots inside of the oil right until browned. Remove the shallots and drain upon kitchen area papper. Hire the oil becoming within just the pan to sauté the garlic. Whenever the garlic is tender and golden, incorporate the pork and prawn combination and sauté for a handful of minutes earlier mentioned a medium warm.<br>Finally, include the vinegar, fish sauce, soya beans and sugar, and mixture inside of effectively. Address and cook for a pair minutes. Greatest the aubergine sections with the pork and prawn blend, and sprinkle with the sugar. Provide very hot. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5580/aubergine-with-pork-prawns"},{"id":"5579","title":"Pork tenderloin Diane","ingredients":"450g/1lb pork tenderloin, slash crossways into 8 areas<br>2 teaspoons lemon pepper<br>25g/1oz butter<br>2 tablespoons recently squeezed lemon juice<br>1 tablespoon Worcestershire sauce<br>1 teaspoon Dijon mustard<br>1 tablespoon chopped contemporary parsley","directions":"First, push every single tenderloin piece into a 2.5cm/1inside thick medallion, and sprinkle the surfaces with lemon pepper.<br>Then, soften the butter in just high major- frying pan about a medium warm. Increase the medallions and cook for 3â€\"4 minutes upon just about every facet. Remove in opposition to the pan and destination upon a serving platter. Include to retain scorching.<br>Finally, stir the lemon juice, Worcestershire sauce and mustard into the juices within just the pan. Cook, stirring, right up until heated for the duration of. Pour the sauce more than the medallions, and sprinkle with parsley. Provide instantly. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5579/pork-tenderloin-diane"},{"id":"5578","title":"honey-glazed gammon","ingredients":"4.5â€\"6.8kg/10â€\"15lb unsmoked gammon upon the bone<br>2 shallots, peeled and halved<br>6 cloves<br>3 bay leaves<br>2 celery sticks, slash into 5cm/2inside lengths<br>2 tablespoons English mustard<br>5cm/2inside of piece of refreshing root ginger, thinly sliced<br>For the glaze<br>225g/8oz darkish muscovado sugar<br>2 tablespoons very clear honey<br>125ml/4fl oz brandy","directions":"First, put the gammon inside of a hefty pan with the shallots, cloves, bay leaves, celery and more than enough chilly water to deal with. Carry to the boil, address and simmer carefully for more than 5 several hours. Skim off any scum getting a slotted spoon. Raise the ham out of the pan, discard the greens and herbs, and let the gammon neat.<br>Then, preheat the oven to 200°C/400°F/Fuel mark 6.<br>Then, having a sharp knife, intently minimize absent the gammon’s thick pores and skin to go away an even layer of pounds. Ranking a diamond habit within the bodyweight. Put the gammon inside of a roasting tin, smother lightly with the mustard and tuck the ginger into the scored bodyweight.<br>Then, to deliver the glaze, put the sugar, honey and brandy within a pan, and warm right up until the sugar includes dissolved. Brush earlier mentioned the gammon.<br>Then, cook the gammon inside the oven for 30â€\"40 minutes, basting each and every 10 minutes. Provide possibly sizzling or chilly, reduce into slices. meat &amp; video game Chargrilled pork fillet with apple sauce serves 4 substances 450g/1lb pork fillet, trimmed 150ml/5fl oz cider 1 tablespoon gentle muscovado sugar 1 teaspoon Dijon mustard 2 garlic cloves, beaten 2 sprigs of new rosemary sprigs, bruised 2 tablespoons olive oil finely grated zest and juice of 2 lemons 2 tablespoons golden sultanas 1 teaspoon chopped new thyme leaves 2 dessert apples salt and recently flooring black pepper.<br>Then, slim the pork fillets of any weight, and reduce into 1cm/1⁄2within thick rounds in advance of positioning in just a bowl. Merge with each other 50 % of the the cider with the sugar, mustard, garlic, rosemary sprigs, oil, 50 % of the lemon zest and 1 tablespoon of the lemon juice. Pour around the pork, and rub all more than the meat. Deal with and chill until finally expected.<br>Then, to create the sauce, put the currently being lemon zest within a lower blending bowl with 2 tablespoons lemon juice, the being cider, the sultanas and thyme leaves. Peel, main and finely cube the apples, one at a year, blending them within as you transfer. Time with salt and pepper, and mounted apart.<br>Finally, preheat the grill right up until very hot. Remove the meat versus its marinade, and period with salt and pepper. Cook the meat below the grill for 3 minutes for every aspect, reducing as shortly as it is precisely cooked throughout, consequently that it keeps its tenderness. Provide with the apple sauce. meat &amp; recreation.","url":"https://recipe.bluelayer.org/recipe/5578/honey-glazed-gammon"},{"id":"5577","title":"Pork with port & espresso sauce","ingredients":"1.8kg/4lb pork loin, boned<br>225ml/8fl oz highly effective coffee espresso<br>125ml/4fl oz one product<br>75ml/3fl oz port<br>2 teaspoons granulated sugar<br>2 teaspoons cornflour","directions":"First, preheat oven to 180°C/350°F/Gasoline mark 4.<br>Then, remove the rind in opposition to the pork and slim the excess weight to deliver a 1cm/1⁄2inside of layer. Roll and tie the meat with string. Put the meat within just a roasting tin, and roast within the oven for 30 minutes.<br>Then, merge the espresso, 50 % the product, 50 % the port and the sugar, and pour above the pork. Carry on roasting the pork for 11⁄2 hrs, basting it just about every 15 minutes with the espresso blend.<br>Finally, remove the pork versus the oven whenever cooked. Maintain coated within just a very hot Area although creating the sauce. Skim off the weight versus the pan juices, and go the juices to a minor saucepan. Increase 50ml/2fl oz water, the becoming product and port, and the cornflour. Cook right until thickened, then anxiety. Reduce the pork thinly and drizzle with sauce. Provide automatically. Ginger &amp; meat &amp; video game.","url":"https://recipe.bluelayer.org/recipe/5577/pork-with-port-espresso-sauce"},{"id":"5569","title":"Beef & pork ragù","ingredients":"substances<br>15g/1⁄2oz dried porcini mushrooms<br>225g/8oz boneless beef chuck, trimmed of all pounds<br>225g/8oz lean boneless pork, trimmed of all pounds<br>50g/2oz butter<br>3 shallots, chopped<br>1 celery adhere, finely chopped<br>1 carrot, finely chopped<br>2 tablespoons chopped fresh new flat-leaf parsley<br>1 tablespoon flour<br>175ml/6fl oz beef stock<br>150ml/5fl oz dry white wine<br>salt and recently flooring black pepper","directions":"First, soak the porcini mushrooms within 250ml/9fl oz sizzling water for 30 minutes. Drain the porcini, booking the liquid and squeezing more water out of the porcini and into the bowl. Chop the porcini. Pressure the soaking liquid and ebook.<br>Then, reduce the beef and pork into 1cm/1⁄2inside of cube.<br>Then, soften the butter within just a hefty pan higher than a medium-lower warmth. Insert the shallots, celery, carrot and porcini mushrooms. Make improvements to the warm to medium and sauté for relating to 5 minutes till flippantly colored. Stir inside the parsley.<br>Then, protect against the warm and incorporate the meat. Brown flippantly upon all aspects. Stir within the flour, pour in just the reserved porcini liquid, beef stock and wine, and year with salt and pepper.<br>Finally, stir, address and simmer unbelievably carefully for 21⁄2â€\"3 several hours, stirring sometimes, right up until the meat starts to disintegrate and the sauce thickens. Provide incredibly hot with recently cooked pasta. Roast beef &amp; meat &amp; video game substances.","url":"https://recipe.bluelayer.org/recipe/5569/beef-pork-rag"},{"id":"5555","title":"with herb dumplings","ingredients":"substances<br>425g/15oz canned cooked crimson kidney beans, weary<br>425g/15oz canned cooked haricot beans, tired<br>400g/14oz canned chopped plum tomatoes<br>1 tablespoon tomato purée<br>200g/7oz canned sweetcorn kernels, weary<br>1 garlic clove, beaten<br>1 bay leaf<br>300ml/10fl oz vegetable stock<br>275g/10oz green beans, crowned and tailed, lower into lengths<br>1 tablespoon chopped new flat-leaf parsley, to provide<br>salt and recently floor black pepper<br>For the herb dumplings<br>100g/4oz self-growing flour<br>25g/1oz butter<br>1 teaspoon dried merged herbs","directions":"First, put the kidney and haricot beans within a major major saucepan or flameproof casserole dish. Insert the tomatoes, tomato purée, sweetcorn, garlic and bay leaf, and stir to combine all through frivolously.<br>Then, pour within just the stock, and time evenly with salt and pepper. Carry to the boil, avert the warm and simmer carefully for 5 minutes.<br>Then, in the meantime, sift the flour into a bowl with a small salt and pepper. Rub in just the butter with your fingertips until eventually the combination resembles hard crumbs. Stir within the herbs. Incorporate with particularly plenty of chilly water to style a gentle nevertheless not far too sticky dough.<br>Then, insert the green beans to the vegetable blend. Condition the dough into 8 spherical balls, and closely eliminate into the ultimate of the stew. Include and simmer carefully for 15â€\"20 mintues right until the dumplings are fluffy and risen.<br>Then, to provide, discard the bay leaf. Sprinkle the stew with the parsley, and provide very hot, permitting 2 dumpling for just about every serving. casseroles &amp; stews Baked barley &amp; vast bean casserole serves 4 substances 50g/2oz onion, minced more than 2 tablespoons vegetable oil 150g/5oz skinned cooked extensive beans 100g/4oz cooked pearl barley 225ml/8fl oz soy milk 75g/3oz uncooked wheatgerm 25g/1oz undeniable flour 3 tablespoons composed mustard 75ml/3fl oz very clear honey 75ml/3fl oz tomato ketchup 1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder 1⁄2 teaspoon chilli powder.<br>Then, sweat the onion inside a tiny oil for a couple minutes till comfortable and translucent. Taking a slotted spoon, shift to a heavy bowl and interesting somewhat.<br>Then, at the time the onion is awesome sufficient, increase 1 tablespoon oil to the bowl alongside one another with all the other currently being elements. Mixture jointly and depart to stand for 30 minutes.<br>Finally, preheat the oven to 180°C/350°F/Gasoline mark 4. Transform the mix into an oiled casserole dish, and bake for 40 minutes. Provide warm. Meat &amp; Recreation Previously we appear to the center of any evening meal, a meaty most important program. Irrespective of whether cooking to impress or whipping up everything mouth watering for the relatives at the weekend, you’ll come across a recipe below to in good shape every single social gathering. And all versions of meat are applied, in opposition to the staples of beef, pork, and lamb, to significantly less continually employed fare these types of as veal, rabbit, venison and other activity. You will come across recipes for standard roasts, as perfectly as recipes for cooking chops and cutlets, stir-fries, meatloaf, and meat inside of a wide range of tasty sauces. meat &amp; sport.","url":"https://recipe.bluelayer.org/recipe/5555/with-herb-dumplings"},{"id":"5491","title":"Turkey one-pot","ingredients":"100g/4oz dried kidney beans, wet right away and tired<br>25g/1oz butter<br>2 herby pork sausages<br>450g/1lb turkey casserole meat<br>3 leeks, sliced<br>2 carrots, finely chopped<br>400g/14oz canned chopped plum tomatoes<br>3 teaspoons tomato purée<br>1 bouquet garni<br>400ml/14fl oz chicken stock<br>salt and recently floor black pepper","directions":"First, cook the beans inside of boiling water for 40 minutes, then drain very well.<br>Then, in the meantime, warm the butter within just a flameproof casserole dish, then cook the sausages right up until browned and the bodyweight operates. Remove and drain upon kitchen area paper. Stir the turkey into the casserole dish and cook right until flippantly browned all above, then go to a bowl having a slotted spoon.<br>Then, stir the leeks and carrots into the casserole dish and brown evenly. Increase the tomatoes and tomato purée, and simmer carefully for regarding 5 minutes.<br>Finally, chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Protect and cook carefully for in excess of 11⁄4 several hours till the beans are soft and there is exceptionally minor liquid. Provide incredibly hot. casseroles &amp; stews.","url":"https://recipe.bluelayer.org/recipe/5491/turkey-one-pot"},{"id":"5470","title":"Pork & apricot casserole","ingredients":"substances<br>4 lean pork loin chops<br>1 onion, finely chopped<br>2 yellow peppers, seeded and sliced<br>2 teaspoons medium curry powder<br>1 tablespoon simple flour<br>250ml/9fl oz chicken stock<br>100g/4oz dried apricots<br>2 tablespoons wholegrain mustard<br>salt and recently floor<br>black pepper","directions":"First, slim the additional bodyweight versus the pork and fry with out body weight within just a weighty hefty pan right until evenly browned. Include the onion and peppers, and stir previously mentioned a medium warm for 5 minutes. Stir inside the curry powder and the flour.<br>Finally, increase the stock, stirring, then increase the apricots and mustard. Go over and simmer for 25â€\"30 minutes right up until comfortable. Time with salt and pepper, and provide incredibly hot. casseroles &amp; stews Baked bean.","url":"https://recipe.bluelayer.org/recipe/5470/pork-apricot-casserole"},{"id":"5468","title":"One-pot pork chop dinner","ingredients":"1 tablespoon vegetable oil<br>4 pork chops<br>400g/14oz canned tomato soup<br>1 teaspoon Worcestershire sauce<br>1⁄2 teaspoon salt<br>1⁄2 teaspoon caraway seeds<br>3 potatoes, quartered<br>4 carrots, slice into<br>5cm/2within just elements","directions":"First, inside a superior frying pan, brown the chops within the oil. Pour off any weight, then include the soup, 125ml/4fl oz water, Worcestershire sauce, salt, caraway, potatoes and carrots.<br>Finally, protect and simmer for 45 minutes or until finally soft. Provide very hot. casseroles &amp; stews.","url":"https://recipe.bluelayer.org/recipe/5468/one-pot-pork-chop-dinner"},{"id":"5466","title":"Irish hotpot","ingredients":"casseroles &amp; stews<br>substances<br>6 potatoes, thinly sliced<br>2 onions, thinly sliced<br>3 carrots, thinly sliced<br>75g/3oz cooked lengthy-grain rice<br>400g/14oz canned peas<br>600g/1lb 5oz pork and herb sausages<br>425g/15oz canned condensed tomato soup, diluted<br>salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/ 375°F/Fuel mark 5.<br>Then, layer the potatoes, onions and carrots inside of a major casserole dish, seasoning as you transfer with salt and pepper. Sprinkle with the rice and peas, and greatest with the sausages. Pour the diluted soup more than all.<br>Then, bake within the oven, protected, for 1 hour. Remove the lid in opposition to the casserole, switch the sausages and bake, figured out, for a even further 1 hour. Provide very hot. substances Sausage &amp; adorable pepper casserole serves 4â€\"6.<br>Then, warm the oil inside of a pan, and carefully 2 tablespoons olive oil 450g/1lb spicy sausages, reduce into 5cm/2inside of slices 700g/11⁄2lb green peppers, seeded and sliced 225g/8oz tomatoes, skinned and quartered 1 teaspoon chopped refreshing flat-leaf parsley salt and recently flooring black pepper fry the sausages till flippantly browned. Incorporate the peppers, and fry for a even further 3 minutes, stirring consistently.<br>Finally, incorporate the tomatoes and parsley to the pan. Period with salt and pepper. Address the pan and cook carefully for above 10 minutes until eventually the sausages are cooked in the course of. Provide warm. casseroles &amp; stews.","url":"https://recipe.bluelayer.org/recipe/5466/irish-hotpot"},{"id":"5438","title":"Leek tart","ingredients":"6 higher leeks, white component basically<br>100g/4oz uncooked ham, diced<br>200g/7oz veal or lamb, minced<br>200g/7oz lean pork, minced<br>200ml/7fl oz olive oil<br>100ml/31⁄2fl oz dry crimson wine<br>pinch of saffron threads, moist within just<br>2 tablespoons boiling water<br>pinch of grated nutmeg<br>300g/11oz olive oil other shortcrust pastry<br>25g/1oz Parmesan cheese, recently grated<br>salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°C/Gasoline mark 5. Grease a 20cm/8inside pie dish. Minimize the leeks lengthways into 5cm/2in just strips, soak inside chilly water for 5 minutes, then drain.<br>Then, brown the ham and minced meat within just a frying pan, taking 50 percent the olive oil. Incorporate the wine, saffron and its soaking liquid, and the nutmeg. Year with salt and pepper. Cook for a more 2 minutes, stirring, until finally the wine consists of evaporated.<br>Then, sweat the leeks for 3 minutes inside of a saucepan applying the remainder of the oil, and period with salt.<br>Then, line the pie dish with 3-quarters of the pastry. Pour inside the meat blend and spread flippantly in excess of the backside of the tart shell. Set up the leeks upon greatest of the meat, and sprinkle with the Parmesan.<br>Finally, lower the staying pastry into strips, and prepare in excess of the supreme of the pie in just a lattice behavior. Bake in just the oven for 40 minutes or till the ultimate of the filling is golden brown. Provide scorching. savoury pies &amp; tarts.","url":"https://recipe.bluelayer.org/recipe/5438/leek-tart"},{"id":"5425","title":"Singapore fried noodles","ingredients":"175g/6oz rice noodles<br>50ml/2fl oz vegetable oil<br>1⁄2 teaspoon salt<br>75g/3oz peeled and deveined cooked prawns<br>175g/6oz cooked pork, slash into skinny strips<br>1 green pepper, seeded and reduce into slender strips<br>1⁄2 teaspoon granulated sugar<br>2 teaspoons curry powder<br>75g/3oz Thai fish cakes<br>2 teaspoons light-weight soy sauce","directions":"First, soak the noodles in just water for more than 10 minutes, drain very well, then pat dry with kitchen area paper.<br>Then, warmth the wok, then increase fifty percent the oil. After the oil is incredibly hot, incorporate the noodles and 50 % the salt. Stir-fry for 2 minutes. Move to a serving dish and hold incredibly hot.<br>Finally, warm the becoming oil, and increase the prawns, pork, pepper, sugar, curry powder and being salt. Stir-fry for 1 moment. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir within just the soy sauce. Provide instantly. pasta, grains &amp; pulses.","url":"https://recipe.bluelayer.org/recipe/5425/singapore-fried-noodles"},{"id":"5315","title":"Pork & liver pâté","ingredients":"350g/12oz streaky bacon rashers<br>225g/8oz pork shoulder, around chopped<br>225g/8oz pork sausagemeat<br>225g/8oz pig’s liver, chopped<br>1 very low onion<br>2 garlic cloves<br>1 tablespoon chopped contemporary oregano<br>1 tablespoon chopped refreshing thyme<br>3 tablespoons marsala<br>salt and floor black pepper","directions":"First, preheat the oven to 170°C/325°F/Gasoline mark 3.<br>Then, grease a 450g/1lb loaf tin. Line with the bacon rashers, scheduling a couple of for the final.<br>Then, put the pork shoulder within just a foodstuff processor and chop until eventually wonderful. Incorporate the currently being components, and combine for 30 seconds until eventually delicate.<br>Then, increase the blend to the loaf tin, soft the supreme and deal with with the reserved bacon rashers. Include with foil.<br>Finally, put the loaf tin inside a more substantial baking tray 50 %-crammed with boiling water. Meticulously shift to the oven, and bake for 11⁄2 several hours or right until organization. Remove against the oven and consider off the foil. Address the pâté with greaseproof paper, and fixed a large bodyweight upon ultimate these kinds of as a plate. Chill right away inside the fridge. Provide inside slices at area temperature. starters &amp; canapés.","url":"https://recipe.bluelayer.org/recipe/5315/pork-liver-p-t"},{"id":"5255","title":"Potato & pork soup","ingredients":"substances<br>1 litre/13⁄4pt chicken stock<br>2 higher potatoes, diced<br>2 tablespoons rice wine vinegar<br>25g/1oz cornflour<br>100g/4oz pork fillet, sliced<br>1 tablespoon gentle soy sauce<br>1 teaspoon sesame oil<br>1 carrot, slash into matchsticks<br>1 teaspoon chopped contemporary root ginger<br>3 spring onions, thinly sliced<br>1 pink pepper, deseeded and sliced<br>225g/8oz canned bamboo shoots, worn out","directions":"First, put the chicken stock, potatoes and 1 tablespoon of the vinegar in just a hefty saucepan and deliver to the boil. Eliminate the warmth until eventually the stock is precisely simmering.<br>Then, blend the cornflour with 4 tablespoons water to create a paste, then stir into the sizzling stock.<br>Then, deliver the stock back again to the boil, stirring until finally thickened, then do away with the warm until finally it is simply simmering all over again.<br>Then, put the pork within just a glass or ceramic dish, and time with the becoming vinegar, the soy sauce and the sesame oil.<br>Finally, incorporate the pork, carrot and ginger to the stock and cook for 10 minutes. Stir within just the spring onions, pepper and bamboo shoots. Cook for a extra 5 minutes. Pour into incredibly hot serving bowls and provide instantly.","url":"https://recipe.bluelayer.org/recipe/5255/potato-pork-soup"},{"id":"5237","title":"Scorching & bitter soup","ingredients":"8 dried shiitake mushrooms<br>25g/1oz cornflour<br>3 tablespoons dry sherry<br>100g/4oz pork loin<br>1.2 litres/2pt chicken stock<br>50g/2oz bamboo shoots, sliced<br>1 tablespoon mild soy sauce<br>2 tablespoons pink wine vinegar<br>1 egg, frivolously crushed<br>225g/8oz tofu, diced salt and recently flooring<br>black pepper","directions":"First, inside a medium bowl, soak the mushrooms inside of hot water for 20 minutes, then drain, squeeze out any added dampness and reduce into 1cm/1⁄2inside of slices.<br>Then, within just a reduced dish, stir the cornflour into the sherry and mounted apart.<br>Then, put the pork loin within a superior large pan and carefully protect with water. Simmer till soft, then awesome and shred.<br>Then, carry the stock to the boil. Stir in just the pork, mushrooms and bamboo shoots. Simmer for 10 minutes, then stir in just the soy sauce and pink wine vinegar. Period with salt and pepper, then stir in just the reserved cornflour blend. Retain stirring till the soup incorporates thickened.<br>Finally, remove in opposition to the warmth and whisk in just the egg. Combine inside of the tofu and warm during. Provide the soup incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5237/scorching-bitter-soup"},{"id":"4900","title":"Rillettes of Pork","ingredients":"- 2 lb (1 kg) Pork butt or shoulder, with body weight however with out pores and skin and bones<br>- 1 Onion, tiny<br>- 2 Cloves<br>- 2 Bay leaves pinch pinch Dried thyme<br>- 2 fl oz (60 mL) Water<br>- 11�\"2 tsp (2 mL) Salt","directions":"1. First, slash the meat, with all the weight, into heavy cube.<br>2. Next, slash off 1�?\"2 oz (30�?\"60 g) of the body weight and render it slowly inside a enormous, major pot. Increase the meat and brown it evenly and carefully over mild warm.<br>3. Then, adhere the onion with the cloves. Include the onion and the becoming elements. cover and cook slowly in a minimal oven or on the wide variety over amazingly minimal heat, right until the meat is amazingly soft. This will get number of hrs. Check out periodically to see if the meat contains grow to be dry. If it is made up of, include 1�?\"2 oz (30�?\"60 mL) water.<br>4. Then, remove the bay leaves, onion, and cloves. Spot the contents of the pot in a colander mounted above a superior bowl. Thrust firmly on the meat and assemble the body weight and drippings inside the bowl. Individual the bodyweight and juices and e book them independently.<br>5. Then, pound the meat with a weighty pestle or mallet, then shred it with 2 forks right until the meat is a mass of fibers and no lumps. Instead, issue the meat in the bowl of a mixer and incorporate with the paddle attachment at most affordable rate right until the meat is thoroughly shredded.<br>6. Then, incorporate as a lot of the rendered pounds as favored and incorporate it with the shredded meat. Style and alter the seasonings. It should really be nicely knowledgeable considering the fact that it is to be helped cold. If the combination appears dry, incorporate some of the reserved juices to complete the preferred consistency. The mix should really be thick nevertheless spreadable, neither much too dry nor far too comfortable.<br>7. Then, pack into crocks or terrines and soft the best. If the rillettes are to be retained for far more than 1�?\"2 times, seal the surface from the air by way of masking with a layer of melted bodyweight. Refrigerate right away or extended. Remove the layer of pounds right before serving.<br>8. Finally, provide with crusty bread and bitter pickles.","url":"https://recipe.bluelayer.org/recipe/4900/rillettes-of-pork"},{"id":"4898","title":"Chicken Liver Terrine","ingredients":"- 1 lb (50 g) Chicken livers<br>- 8 fl oz (250 mL) Significant cream<br>- 5 Eggs, evenly overwhelmed<br>- 2 oz (60 g) Flour<br>- 2 tsp (10 mL) Salt<br>- 1�\"2 tsp (2 mL) White pepper<br>- 11�\"2 fl oz (50 mL) Brandy<br>- as necessary (as required) Caul weight or slender slices of pork fatback for lining the mold (optional)","directions":"1. First, soak, rinse, liquefy, and stress the livers, after the process on site 823.<br>2. Next, incorporate in the getting substances, unless caul pounds, right until soft. If necessary, worry to take out lumps.<br>3. Then, if opportunity, cover and refrigerate this combination right away. This will help get rid of air bubbles that may perhaps include gotten inside and permits the flour to soak up dampness.<br>4. Then, line a terrine mould with the caul or fatback, or grease it rather generously with butter or lard.<br>5. Then, include with foil.<br>6. Finally, remove from the water tub and awesome on a rack. Refrigerate right away or for a longer time. Unmold and lower, or provide straight to the terrine.","url":"https://recipe.bluelayer.org/recipe/4898/chicken-liver-terrine"},{"id":"4888","title":"Veal and Ham Terrine","ingredients":"- 2 lb (1 kg) Veal Forcemeat<br>Garnish:<br>- 4 oz (125 g) Veal, lean, trimmed<br>- 4 oz (125 g) Smoked ham<br>- 1 oz (30 g) Contemporary pork fatback<br>- 2 fl oz (60 mL) Brandy<br>- as demanded fresh pork fatback or caul weight for lining molds (optional)","directions":"1. First, plan the forcemeat according to the recipe on. Refrigerate it until it is incredibly cold.<br>2. Next, minimize the veal, ham, and fatback for the garnish into strips over 1�\"4 within. (6 mm) thick. mix with the brandy and marinate in the re- frigerator 1 hour or lengthier.<br>3. Then, include prepared a 2-qt (2-L) rectangular terrine mould.<br>4. Then, if applying fatback to line the mold, have the body weight extremely cold. Reduce it on a slicer into extensive, skinny slices significantly less than 1�\"8 in. (3 mm) thick. Line the mould with the slices, overlapping them via more than 1�\"4 in. (5 mm). Enable the tops of the slices hold over the edges. If taking caul bodyweight, line the mold with a heavy sheet of caul, allowing for the edges cling around the gain of the mold. If not taking caul or weight, grease the mold effectively.<br>5. Then, fill the terrine with alternating levels of forcemeat and garnish, starting up and finishing with forcemeat and laying the strips of garnish lengthwise inside the terrine. Thrust the meat firmly into the terrine consequently there are no air bubbles.<br>6. Then, if applying sheets of bodyweight to line the mould, fold the overhanging weight more than the supreme of the forcemeat to address.<br>7. Then, cover with foil.<br>8. Then, fixed the terrine inside a sizzling-water tub.<br>9. Finally, remove from the oven and amazing until particularly hot.","url":"https://recipe.bluelayer.org/recipe/4888/veal-and-ham-terrine"},{"id":"4886","title":"Easy Pork Forcemeat","ingredients":"- 14 oz (400 g) Lean pork<br>- 14 oz (400 g) Pork excess weight<br>Marinade:<br>- 11�\"2 oz (45 g) Shallots, minced<br>- 1�\"2 oz (15 g) Butter<br>- 2 fl oz (60 mL) White wine<br>- 2 Bay leaves<br>- 1 fl oz (30 mL) Brandy<br>- 21�\"2 tsp (12 mL) Salt<br>- 1�\"2 tsp (2 mL) Pâté spice or quatre épices (see observe)<br>- 1�\"4 tsp (1 mL) White pepper<br>- 4 oz (100 g) Chicken livers, moist, cleaned, and puréed (watch)<br>- 2 Eggs (see stage 7)","directions":"1. First, ahead of commencing, deliver certain all instruments and all ingredients are properly chilled. Forcemeats really should be retained cold at all instances to steer clear of the bodyweight against softening or melting.<br>2. Next, reduce the meat and excess weight into little cube.<br>3. Then, sweat the minced shallots in the butter till comfortable.<br>4. Then, merge the meat and excess weight with the shallots, the relax of the wine, the bay leaves, brandy, salt, spice combination, and pepper. Throw to mix properly. cover and refrigerate right away.<br>5. Then, remove the bay leaves. Grind the meat and weight 2 times all through the good blade of a meat grinder.<br>6. Then, merge the flooring meats and liver purée.<br>7. Then, overcome the eggs frivolously and incorporate inside effectively. (Observe: The eggs are optional and are omitted within innumerable pâtés.).<br>8. Then, deliver a quenelle (a minimal ball of forcemeat) and poach in simmering water. Amazing. Style and appropriate the seasonings in the forcemeat.<br>9. Finally, continue to keep the forcemeat chilled until well prepared for hire.<br>Recipe note: Pâté spice might be obtained in distinctive blends, or you may perhaps deliver your private combination to taste. Pâté spice typically includes black and white pepper, cloves, nutmeg, ginger, cayenne, bay leaf, thyme, and marjoram. Grind rather good and sift in the course of a sieve. For quatre épices, see website page 807.","url":"https://recipe.bluelayer.org/recipe/4886/easy-pork-forcemeat"},{"id":"4883","title":"Smoked Garlic Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight<br>- 11�\"4 tsp (6 mL) Prague Powder #1<br>- 5 tsp (25 mL) Salt<br>- 1 tsp (5 mL) Sugar<br>- 1 tsp (5 mL) White pepper<br>- 1 tsp (5 mL) Quatre épices<br>- 2 tsp (10 mL) Beaten garlic<br>- 6 fl oz (180 mL) Dry white wine or water","directions":"1. First, slice the pork and bodyweight into cubes.<br>2. Next, mix jointly the Prague Powder, salt, and sugar.<br>3. Then, incorporate this mix to the diced meat and bodyweight and blend perfectly. Refrigerate for a lot of hrs.<br>4. Then, grind the meat combination having the medium die.<br>5. Then, incorporate the remaining substances to the meat and merge appropriately.<br>6. Then, things into heavy hog casings.<br>7. Then, hold the sausages inside the fridge, if prospective, or prepare on towel-protected sheet pans consequently they are not touching every other.<br>8. Then, hot smoke at 160°F (71°C) for 11�\"2 hours, then poach within water at 165°F (74°C) until the inner temperature is 152°F (67°C).<br>9. Finally, amazing the sausages inside cold water, then drain, dry, and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4883/smoked-garlic-sausage"},{"id":"4882","title":"Cajun-Style and design Sausage","ingredients":"- 6 lb (3 kg) Pork and pork body weight<br>- 11�\"4 tsp (6 mL) Prague Powder #1<br>- 2 tsp (10 mL) Salt<br>- 1 tsp (5 mL) Sugar<br>- 4 fl oz (125 mL) Water, cold<br>- 4 tsp (20 mL) Salt<br>- 4 tsp (20 mL) Beaten garlic<br>- 1 tbsp (15 mL) Black pepper<br>- 1 tsp (5 mL) Cayenne<br>- 1 tsp (5 mL) Floor bay leaf<br>- 1�\"2 tsp (2 mL) Floor cumin<br>- 1 tsp (5 mL) Chili powder<br>- 1 tbsp (15 mL) Paprika","directions":"1. First, slash the pork and pounds into cubes.<br>2. Next, incorporate jointly the Prague Powder, salt, and sugar.<br>3. Then, incorporate this mix and the water to the diced meat and excess weight and incorporate effectively. Refrigerate for numerous hours.<br>4. Then, grind the meat blend working with the enormous die.<br>5. Then, insert the being elements to the meat and merge diligently.<br>6. Then, things into superior hog casings.<br>7. Then, dangle the sausages in the fridge, if likely, or prepare on towel-protected sheet pans so they are not touching each and every other.<br>8. Then, cold smoke at 80°F (27°C) for 4 hours.<br>9. Finally, at this stage, the sausages are continue to uncooked and ought to be handled the similar path as new sausages. They might be marketed this course yet should really be cooked (by poaching, sautéing, grilling, etcetera.) ahead of remaining consumed.","url":"https://recipe.bluelayer.org/recipe/4882/cajun-style-and-design-sausage"},{"id":"4881","title":"Mortadella","ingredients":"- 2 lb 8 oz (1.2 kg) Pork, lean<br>- 1 tsp (5 mL) Prague Powder #1<br>- 5 tsp (25 mL) Salt<br>- 11�\"2 fl oz (45 mL) Dry white wine<br>- 1 lb 6 oz (660 g) Company pork body weight, this kind of as fatback<br>Garnish:<br>- 6 oz (180 g) Pork fatback<br>- 2 oz (60 g) Pistachios, peeled<br>- 14 oz (400 g) Ice<br>- 11�\"2 tsp (7 mL) White pepper<br>- 11�\"2 tsp (7 mL) Paprika<br>- 1 tsp (5 mL) Mace<br>- 1 tsp (5 mL) Quatre épices<br>- 1 tsp (5 mL) Floor coriander<br>- 1�\"4 tsp (1 mL) Flooring cloves<br>- 2 oz (60 g) Nonfat dry milk powder","directions":"1. First, reduce the pork into cubes low plenty of to in good shape into the grinder.<br>2. Next, throw the meat with the Prague Powder, salt, and wine and refrigerate for numerous hours or right away.<br>3. Then, slash the pork weight into cubes. Refrigerate few hrs or right away.<br>4. Then, plan the garnish. Reduce the fatback into minor cube. Blanch in boiling water for 2 minutes. Drain. Refrigerate.<br>5. Then, select over the pistachios to be absolutely sure they are all peeled and within positive problem.<br>6. Then, grind the lean pork working with the little die of the grinder. Destination it inside a foods chopper.<br>7. Then, grind the bodyweight from move 3 (not the pounds for the garnish) during the tiny die and established it apart. Refrigerate it if the kitchen area is hot, even even though you will be getting it inside a pair minutes.<br>8. Then, start off the food chopper and operate a couple of seconds. Insert the ice, the spices, and the milk powder and progress to chop the meat to a fantastic paste. see the temperature of the meat.<br>9. Then, include the flooring pounds and move forward to operate the chopper. Avert the unit to year to period and stir temporarily by hand if demanded for even blending. Procedure to a great, uniform paste.<br>10. Then, remove the meat combination to the chopper and place in a stainless-metal bowl mounted more than ice. Incorporate the garnish (diced pork and pistachios) and combination them into the meat purée.<br>11. Then, things into major beef casings or synthetic casings.<br>12. Then, make it possible for to dry for couple of hrs inside the fridge. This move is not very important, nonetheless it provides the sausage period to get on the preferred red coloration.<br>13. Then, poach the sausage in water earlier mentioned amazingly small warm, employing a thermometer to make sure that the temperature of the water remains at 165°F (74°C).<br>14. Then, remove the sausage against the cooking water and neat it within 2 techniques. 1st, spot it inside space-temperature water for 5�?\"10 minutes. Following, House it a bath of cold managing water until finally totally cooled.<br>15. Finally, refrigerate.","url":"https://recipe.bluelayer.org/recipe/4881/mortadella"},{"id":"4880","title":"Boudin Blanc (White Sausage)","ingredients":"- 1 lb 8 oz (750 g) Chicken breast, boneless and skinless<br>- 2 lb (1 kg) Lean white pork<br>- 1 lb 8 oz (750 g) Pork body weight<br>- 12 oz (375 g) Onion, chopped<br>- 1 pt (500 mL) Milk<br>- 8 oz (250 g) Clean bread crumbs<br>- 4 Eggs<br>- 3 tbsp (45 mL) Salt<br>- 2 tsp (10 mL) White pepper<br>- 1�\"2 tsp (2 mL) Mace<br>- 1 oz (30 g) Parsley, chopped (optional)","directions":"1. First, lower the chicken, pork, and bodyweight into cubes minor sufficient to suit into the grinder. Mix the chicken with the lean pork, however maintain the pork weight individual.<br>2. Next, grind the meat at the time with the massive die, then as soon as with the minimal die. Chill.<br>3. Then, grind the excess weight the moment with the high die, then as soon as with the low die. Chill.<br>4. Then, simmer the onions in the milk till they are delicate. Pour this mix over the bread crumbs in a bowl. Neat, then established within the freezer till partially frozen.<br>5. Then, space the floor meat in the bowl of a food items chopper or food items processor. Chop a handful of seconds, then incorporate the partly frozen milk combination. Grind right until the blend is uniformly combined.<br>6. Then, beat with each other the eggs, salt, pepper, mace, and parsley (if utilized). Increase to the meat in the grinder and proceed to grind to a delicate paste.<br>7. Then, incorporate the body weight to the grinder and progress to grind till the mixture is tender and uniform.<br>8. Then, things into hog casings.<br>9. Finally, poach the sausages so of simmering them gradually in water until cooked in the course of, over 20 minutes. Drain and plunge into ice water to great. Drain back again and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4880/boudin-blanc-white-sausage"},{"id":"4877","title":"New Bratwurst","ingredients":"- 6 lb (3 kg) Pork and pork body weight<br>- 2 tbsp (30 g) Salt<br>- 3 tsp (15 mL) White pepper<br>- 1�\"4 tsp (1 mL) Mace<br>- 1 tsp (5 mL) Floor coriander<br>- 1�\"2 tsp (2 mL) Floor ginger<br>- 6 fl oz (200 mL) Water, cold","directions":"1. First, reduce the meat and bodyweight into cubes tiny plenty of to in shape into the grinder. Chill correctly.<br>2. Next, grind the meat after with the massive die and again with the lower die. If demanded, chill the meat amongst grindings.<br>3. Then, combine the salt and spices with the water. Increase to the floor meat and mix effectively by hand.<br>4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4877/new-bratwurst"},{"id":"4876","title":"Veal or Beef Sausage","ingredients":"- 4 lb (2 kg) Pork and pork body weight<br>- 2 lb (1 kg) Veal or beef, lean<br>- 2 tbsp (30 g) Salt<br>- 2 tsp (4 g (10 mL)) Quatre épices<br>- 6 fl oz (200 mL) Water, cold","directions":"1. First, minimize the meat into cubes low sufficient to in shape into the grinder. Chill the meat adequately.<br>2. Next, grind the meat when with the weighty or medium die for coarse sausage. For a finer texture, grind as soon as a lot more with the tiny die. If vital, chill the meat in between grindings.<br>3. Then, incorporate the salt and spices with the water. Insert to the floor meat and incorporate properly via hand.<br>4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4876/veal-or-beef-sausage"},{"id":"4875","title":"Hot Italian Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight<br>- 2 tbsp (30 g) Salt<br>- 2 tsp (10 mL) Black pepper<br>- 2 tsp (10 mL) Fennel seeds<br>- 4 tsp (20 mL) Paprika<br>- 2 tsp (10 mL) Overwhelmed pink pepper<br>- 1 tsp (5 mL) Flooring coriander<br>- 2 tsp (10 mL) Sugar<br>- 6 fl oz (200 mL) Water, cold","directions":"1. First, slash the meat into cubes minimal ample to healthy into the grinder. Chill the meat cautiously.<br>2. Next, grind after with the medium die.<br>3. Then, combination the salt and spices with the cold water. Insert to the floor meat and combination effectively so of hand.<br>4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4875/hot-italian-sausage"},{"id":"4874","title":"French Garlic Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight<br>- 1 lb (500 g) Pork rind<br>- 2 tbsp (30 g) Salt<br>- 11�\"2 tsp (3 g (7 mL)) Black pepper<br>- 2 tsp (8 g) Beaten garlic<br>- 1�\"2 tsp (2 mL) Floor sage<br>- 1�\"2 tsp (2 mL) Dried marjoram<br>- 1�\"2 tsp (2 mL) Dried thyme<br>- 4 fl oz (125 mL) Dry white wine","directions":"1. First, minimize the meat and bodyweight into cubes very low adequate to in good shape into the grinder. Chill adequately.<br>2. Next, simmer the pork rind inside salted water at minimum amount 2 hours, right until exceptionally soft. Chill correctly.<br>3. Then, grind the meat after with the huge die and back with the medium die. If important, chill the meat in between grindings.<br>4. Then, repeat this grinding process with the pork rind. Combine the floor pork rind with the flooring meat.<br>5. Then, blend the salt and spices with the wine. Insert to the floor meat and mix very carefully through hand.<br>6. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4874/french-garlic-sausage"},{"id":"4873","title":"Pork Sausage","ingredients":"- 6 lb (3 kg) Pork and pork pounds<br>- 2 tbsp (30 g) Salt<br>- 2 tsp (4 g (10 mL)) Quatre épices<br>- 6 fl oz (200 mL) Water, cold","directions":"1. First, reduce the meat and weight into cubes lower ample to in good shape into the grinder. Chill diligently.<br>2. Next, grind the meat at the time with the weighty die and once again with the low die. If vital, chill the meat among grindings.<br>3. Then, combination the salt and spices with the water. Increase to the floor meat and combine properly by way of hand.<br>4. Finally, things into hog casings or sheep casings.","url":"https://recipe.bluelayer.org/recipe/4873/pork-sausage"},{"id":"4831","title":"Monte Cristo Sandwich","ingredients":"- 2 slices White bread<br>- as needed as necessary Butter<br>- 1 oz (30 g) Sliced turkey or chicken breast<br>- 1 oz (30 g) Sliced ham<br>- 1 oz (30 g) Sliced Swiss cheese<br>- 1 Egg, crushed<br>- 2 tbsp (30 mL) Milk","directions":"1. First, area the bread on a fresh effort and hard work seem. Spread the tops with butter.<br>2. Next, desired destination the turkey, ham, and cheese slices on one of the elements of bread. Final with the being reduce of bread, buttered side down.<br>3. Then, risk-free the sandwich with 2 options put in contrary corners.<br>4. Then, overcome the egg and milk alongside one another.<br>5. Then, dip the sandwich in the batter until it is comprehensively covered and the liquid includes partly damp into the bread.<br>6. Then, fry the sandwich in deep bodyweight at 375°F (190°C) until golden brown.<br>7. Finally, reduce within half and provide routinely. Option Treatment: Omit the options and cook on a griddle until finally browned on equally facets. Monte Cristo Sandwich Barbecued Pork or Beef Sandwich.","url":"https://recipe.bluelayer.org/recipe/4831/monte-cristo-sandwich"},{"id":"4791","title":"Shredded Pork (Carnitas)","ingredients":"- 6 lb (2.8 kg) Pork butt or shoulder, boned<br>- 1 Onion, medium, lower inside half<br>- 1 Garlic clove, chopped<br>- 1 tbsp (15 mL) Salt<br>- 1�\"4 tsp (1 mL) Pepper<br>- 1 tsp (5 mL) Dried oregano<br>- 1 tsp (5 mL) Cumin seeds","directions":"1. First, remove maximum of the weighty chunks of excess weight from the pork, leaving a small of it on. Lower the meat into strips measuring 1 x 2 in. (2.5 x 5 cm).<br>2. Next, put the pork in a huge pot with the relax of the elements. Increase water to scarcely cover the meat.<br>3. Then, bring to a boil, stop warm, and simmer slowly but surely, identified, until all the liquid incorporates evaporated. by this period, the meat ought to be smooth. If it is not, include far more water and progress to cook until finally it is.<br>4. Then, remove the onion and discard it.<br>5. Then, lessen the heat and make it possible for the meat cook in the rendered bodyweight, stirring to period to year, till the meat is browned and amazingly delicate. Shred the meat slightly.<br>6. Finally, provide as a snack, an appetizer, or a filling for tortillas, possibly as it is or moistened with any of the sauces in this portion or with guacamole.","url":"https://recipe.bluelayer.org/recipe/4791/shredded-pork-carnitas"},{"id":"4790","title":"Pearl Balls","ingredients":"- 2 cups (500 mL) Glutinous rice<br>- 3 tbsp (45 mL) Cornstarch<br>- 1 fl oz (30 mL) Water, cold<br>- 2 lb (900 g) Floor pork<br>- 4 Scallions, minced<br>- 8 Water chestnuts, minced<br>- 2 tsp (10 mL) Minced clean ginger root<br>- 2 Eggs, crushed<br>- 1 fl oz (30 mL) Soy sauce<br>- 1 fl oz (30 mL) Sherry or shaoxing wine<br>- 2 tsp (10 mL) Sugar<br>- 11�\"2 tsp (7 mL) Salt","directions":"1. First, clean the rice inside many modifications of cold water. Drain. Include sufficient contemporary water to cover via 1 in. (21�\"2 cm).<br>2. Next, merge collectively the cornstarch and water.<br>3. Then, incorporate all elements unless the glutinous rice and combine alongside one another.<br>4. Then, kind the meat combination into reduced meatballs, about 1 oz (30 g) every single.<br>5. Then, drain the rice. Roll the balls in the rice consequently that they are effectively protected.<br>6. Then, line a rack or perforated steamer pan with cheesecloth. Organize the meatballs inside the pan, letting about 1�\"2 inside. (1�?\"2 cm) among them.<br>7. Finally, steam for 30�?\"45 minutes, right until the rice is translucent and the pork is accomplished.","url":"https://recipe.bluelayer.org/recipe/4790/pearl-balls"},{"id":"4784","title":"Smoke-Roasted Pork Shoulder","ingredients":"- 8 lb (4 kg) Pork shoulder or butt<br>- 2 oz, (60 g,) Spice Rub I (beneath) or as necessary or as required","directions":"1. First, slim added exterior pounds to the meat.<br>2. Next, rub the meat with the spice rub so it is comprehensively protected with a slender layer.<br>3. Then, refrigerate the meat right away.<br>4. Then, cook the meat on racks inside a smoke roaster at 250�?\"275°F (120�?\"135°C) till Pretty delicate, over 6 hrs. Any time carried out, the meat really should be comfortable more than enough to pull aside with a fork.<br>5. Finally, the pork might be minimize from the bones and sliced or slice into chunks and assisted with a barbecue sauce on the side, or it may perhaps be shredded, combined with a tiny barbecue sauce, and utilized as a sandwich filling.","url":"https://recipe.bluelayer.org/recipe/4784/smoke-roasted-pork-shoulder"},{"id":"4775","title":"Chinese Warm and Bitter Soup","ingredients":"- 8 Dried black mushrooms<br>- 16 Dried cloud ear (too identified as tree ear) mushrooms<br>- as needed (as demanded) Boiling water<br>- 21�\"2 (qt) 2.5 L Chicken stock<br>- 8 oz (250 g) Lean pork, lower julienne (see take note)<br>- 6 oz (180 g) Bamboo shoots, slice julienne<br>- 3 fl oz (80 g) Soy sauce<br>- 2 tsp (10 mL) White pepper<br>- 8 tbsp (120 mL) Cornstarch<br>- 8 fl oz (250 mL) cold water<br>- 3 fl oz (90 mL) Rice vinegar or wine vinegar<br>- 2 tsp (10 mL) Oriental sesame oil<br>- 2 Eggs, frivolously crushed<br>- 1 Scallion, sliced skinny<br>- 2 tbsp (30 mL) Cilantro, chopped","directions":"1. First, stage the 2 models of dried mushrooms within different bowls. Include ample boiling water to just about every to protect the mushrooms. Make it possible for stand till the mushrooms are tender.<br>2. Next, drain the mushrooms, squeezing them flippantly. Book the soaking liquid.<br>3. Then, slash off and discard the stems from the black mushrooms. Minimize the caps into slender strips.<br>4. Then, slice off any coarse, woody stems against the cloud ear mushrooms.<br>5. Then, blend the stock and the mushroom liquid in a saucepot. Carry to a boil.<br>6. Then, increase the mushrooms, pork, bamboo shoots, soy sauce, and white pepper.<br>7. Then, simmer 3 minutes.<br>8. Then, incorporate the cornstarch with the water right until delicate.<br>9. Then, include the cornstarch combination to the simmering soup, stirring normally.<br>10. Then, simmer until the soup is flippantly thickened.<br>11. Then, include the vinegar and sesame oil to the soup.<br>12. Then, slowly drizzle in the crushed egg, stirring slowly yet constantly, consequently that the egg coagulates inside slender shreds.<br>13. Finally, at services year, supreme each and every part with a couple of slices of scallion and a pinch of chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/4775/chinese-warm-and-bitter-soup"},{"id":"4772","title":"Gulyas","ingredients":"- 2 oz (60 g) Pork fatback or bacon<br>- 8 oz (250 g) Onions, medium cube<br>- 1 lb 8 oz (750 g) Beef chuck or shank<br>- 2 Garlic cloves, chopped fantastic<br>- 1�\"2 tsp (2 mL) Caraway seeds<br>- 2 tbsp (12 g) Hungarian paprika<br>- 1 tbsp (15 mL) Tomato paste<br>- 21�\"2 qt (2.5 L) Water or brown stock, hot<br>- 1 lb (500 g) Potatoes, peeled, medium cube<br>- to taste Salt<br>- to taste Pepper","directions":"1. First, grind the fatback or bacon or minimize it into fine cube. Render the bodyweight in a large pot. Following the excess weight is made up of rendered, remove the solids with a slot- ted spoon and discard or help you save for a more employ.<br>2. Next, incorporate the onions to the excess weight in the pot and sweat. Do not brown.<br>3. Then, slice the beef into medium cube.<br>4. Then, insert the garlic, caraway seeds, paprika, and tomato paste. Stir them in nicely.<br>5. Then, incorporate the liquid. Simmer until finally the beef is just about gentle. This could possibly choose 1 hour or added, dependent on the fashion and high quality of the meat.<br>6. Then, incorporate the potatoes and simmer until completed.<br>7. Finally, period to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4772/gulyas"},{"id":"4769","title":"Clean England Clam Chowder","ingredients":"- 2 qt (2 L) Canned, minced clams, with their juice, or fresh shucked clams, with their juice (check out observe)<br>- 11�\"2 qt (1.5 L) Water<br>- 10 oz (300 g) Salt pork, floor or reduce into fantastic cube<br>- 1 lb (500 g) Onions, little cube<br>- 4 oz (125 g) Flour<br>- 2 lb (1 kg) Potatoes, tiny cube<br>- 21�\"2 qt (2.5 L) Milk, sizzling<br>- 1 cup (250 mL) heavy cream, sizzling to taste Salt<br>- to taste White pepper","directions":"1. First, drain the clams yet guide the juice. If you are employing fresh clams, chop them, becoming yes to help save all the juice.<br>2. Next, merge the juice and water in a saucepan. Deliver to a boil.<br>3. Then, remove from the warm and preserve the liquid very hot for phase 7.<br>4. Then, in a heavy saucepot or stockpot, render the salt pork over medium heat.<br>5. Then, include the onions and cook slowly but surely until finally they are delicate, nevertheless do not brown.<br>6. Then, increase the flour and stir to create a roux. Cook the roux gradually for 3�?\"4 minutes, yet do not allow for it brown.<br>7. Then, having a twine whip, slowly stir the clam liquid and water into the roux. Carry to a boil, stirring consistently to deliver guaranteed the liquid is soft.<br>8. Then, insert the potatoes. Simmer until finally delicate. (If you are working with massive, difficult chowder clams, move them the moment throughout a grinder and increase them with the potatoes.).<br>9. Then, stir inside the clams and the sizzling milk and cream. Warm carefully, nonetheless do not boil.<br>10. Finally, year to taste with salt and white pepper.","url":"https://recipe.bluelayer.org/recipe/4769/clean-england-clam-chowder"},{"id":"4767","title":"Potato Chowder","ingredients":"- 8 oz (250 g) Salt pork<br>- 12 oz (375 g) Onions, medium cube<br>- 3 oz (90 g) Celery, medium cube<br>- 4 oz (125 g) Flour<br>- 31�\"2 qt (3.5 L) Chicken stock<br>- 3 lb (1.5 kg) Potatoes, medium cube<br>- 3 pt (1.5 L) Milk, hot<br>- 1 cup (250 mL) heavy cream, hot to taste Salt<br>- to taste White pepper<br>- as demanded (as essential) Chopped parsley","directions":"1. First, grind the salt pork or reduce into Really great cube.<br>2. Next, render the pork weight in a significant saucepot.<br>3. Then, increase the onions and celery. Cook in the pounds more than mild warm till approximately comfortable. Do not brown.<br>4. Then, incorporate the flour. Stir into the excess weight to deliver a roux. Cook the roux slowly and gradually for 4�?\"5 minutes, still do not allow for it brown.<br>5. Then, having a cord whip, slowly but surely stir in the stock. Deliver to a boil, stirring to create absolutely sure the liquid is gentle.<br>6. Then, increase the potatoes. Simmer right until all the veggies are gentle.<br>7. Then, stir in the very hot milk and cream.<br>8. Then, year to taste with salt and white pepper.<br>9. Finally, sprinkle each and every component with a minor chopped parsley for garnish.","url":"https://recipe.bluelayer.org/recipe/4767/potato-chowder"},{"id":"4760","title":"Purée of Crack Pea Soup","ingredients":"- 6 oz (175 g) Salt pork<br>Mirepoix:<br>- 10 oz (300 g) Onion, reduced cube<br>- 5 oz (150 g) Celery, reduced cube<br>- 5 oz (150 g) Carrot, very low cube<br>- 6 qt (6 L) Ham stock (see be aware)<br>- 1 Ham bone or ham hock (optional)<br>- 3 lb (1.5 kg) Green crack peas<br>Sachet:<br>- 1 Bay leaf<br>- 2 Entire cloves<br>- 6 Peppercorns<br>- to taste Salt<br>- to taste Pepper","directions":"1. First, slash the salt pork into fine cube or go throughout a grinder.<br>2. Next, cook the salt pork slowly inside a major saucepot to render the body weight. Do not brown the pork.<br>3. Then, increase the mirepoix and sweat inside the bodyweight until the veggies are somewhat softened.<br>4. Then, insert the ham stock and ham bone. bring to a boil.<br>5. Then, rinse the crack peas underneath cold water. Drain inside a strainer and incorporate to the stock. As well increase the sachet.<br>6. Then, protect and simmer till the peas are gentle, over 1 hour.<br>7. Then, remove the ham bone and sachet.<br>8. Then, move the soup all through a food mill.<br>9. Then, provide the soup back again to a simmer. If it is way too thick, carry it to appropriate regularity with a minor stock or water.<br>10. Then, time to taste.<br>11. Finally, if a ham hock was applied, slender off the meat. Cube it and insert it to the soup.","url":"https://recipe.bluelayer.org/recipe/4760/pur-e-of-crack-pea-soup"},{"id":"4755","title":"Cream of Tomato Soup","ingredients":"- 4 oz (125 g) Salt pork, diced<br>- 4 oz (125 g) Onion, medium cube<br>- 2 oz (60 g) Carrots, medium cube<br>- 2 oz (60 g) Celery, medium cube<br>- 2 oz (60 g) Flour<br>- 3 qt (3 L) White stock<br>- 2 lb (1 kg) Canned tomatoes<br>- 2 lb (1 kg) Tomato purée<br>Sachet:<br>- 1 Bay leaf pinch pinch Dried thyme<br>- 1 Entire clove<br>- 2 Peppercorns, beaten<br>- 2 qt (2 L) cream sauce, sizzling to taste Salt<br>- to taste White pepper","directions":"1. First, in a heavy saucepot, cook the salt pork earlier mentioned medium heat to render the weight.<br>2. Next, include the onion, carrots, and celery. Sweat until they are a little softened.<br>3. Then, insert the flour and stir to create a roux. Cook the roux a number of minutes.<br>4. Then, slowly but surely beat inside the stock. bring to a boil, stirring despite the fact that the liquid thickens a little.<br>5. Then, include the tomatoes, tomato purée, and sachet. Simmer about 1 hour.<br>6. Then, stress all through a china cap. Force down on the solids with a ladle to strain out all the juices and some of the pulp. (Decision strategy: Move for the duration of a food mill, then anxiety.).<br>7. Then, if the soup is remaining manufactured forward, chill the tomato foundation and start to the subsequent move precisely just before services.<br>8. Then, return the tomato foundation to the saucepot and deliver again to a simmer.<br>9. Then, stir in the hot cream sauce.<br>10. Then, if the soup is far too thick, slim with a minimal stock.<br>11. Finally, period to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4755/cream-of-tomato-soup"},{"id":"4732","title":"Applesauce","ingredients":"- 4 lb (2 kg) Apples (check out be aware)<br>- to taste Sugar (view phase 4) to taste Lemon juice","directions":"1. First, lower the apples into quarters and remove the cores. Skins could be remaining on given that they will be strained out later on. (Purple peels will shade the sauce purple.) Cube the apples coarsely.<br>2. Next, space the apples in a weighty saucepan with over 2 oz (60 mL) water. Address.<br>3. Then, preset the pan more than lower heat and cook the apples slowly and gradually until finally Really delicate. Stir once in a while.<br>4. Then, include sugar to taste. The quantity demanded relies on on the lovableness of the apples, nevertheless the sauce really should be tart, not far too sweet.<br>5. Then, insert a minor lemon juice to taste.<br>6. Then, move the sauce throughout a food mill.<br>7. Then, if the sauce is also skinny or watery, enable simmer, learned, until thickened.<br>8. Finally, provide hot or cold with roast pork or duck.","url":"https://recipe.bluelayer.org/recipe/4732/applesauce"},{"id":"4702","title":"Tomato Sauce I","ingredients":"- 4 oz (125 g) Salt pork<br>- 8 oz (250 g) Onion, medium cube<br>- 8 oz (250 g) Carrots, medium cube<br>- 4 qt (4 L) Tomatoes, canned or contemporary, coarsely chopped<br>- 2 qt (2 L) Tomato purée, canned<br>- 1 lb (500 g) Ham bones or browned pork bones<br>Sachet:<br>- 2 cloves Garlic, overwhelmed<br>- 1 Bay leaf<br>- 1�\"4 tsp (1 mL) Dried thyme<br>- 1�\"4 tsp (1 mL) Dried rosemary<br>- 1�\"4 tsp (1 mL) Peppercorns, beaten to taste Salt<br>- to taste Sugar","directions":"1. First, render the salt pork in a significant saucepot, however do not brown it.<br>2. Next, increase the onion and carrots and sauté till somewhat softened, yet do not brown.<br>3. Then, insert the tomatoes and their juice, the tomato purée, bones, and sachet.<br>4. Then, remove sachet and bones. Worry sauce or go it during a food mill.<br>5. Finally, improve the seasoning with salt and a minimal sugar.","url":"https://recipe.bluelayer.org/recipe/4702/tomato-sauce-i"},{"id":"4683","title":"Simple German Fleisch Salad","ingredients":"1/2 lb firm pork sausage (cubed), 3 diced pickles, 3-5 chopped parsley stalks, 2-3 chopped dill stalks, 1/4 cup mayonnaise, 1/2 tsp yellow mustard, salt and pepper to taste.","directions":"Combine all ingredients in a mixing bowl. Stir well and refrigerate for at least 1 to 2 hours before serving to let the flavors develop.","url":"https://recipe.bluelayer.org/recipe/4683/simple-german-fleisch-salad"},{"id":"4588","title":"Orange-Marinated Pork Sandwiches","ingredients":"1 (1 pound) boneless pork tenderloin, 4 (1-inch) thick slices Italian bread (toasted), 4 scallions (chopped), 3 tablespoons chopped fresh cilantro. Sauce: 1/2 cup apricot or mango chutney, 2 tablespoons Madeira wine, 1 1/2 teaspoons mustard, 1 to 2 cloves garlic (minced), 1/4 teaspoon black pepper. Marinade: 1/2 cup orange juice, 1/4 cup Madeira wine, 1 1/2 teaspoons grated orange peel, 1/2 teaspoon grated ginger root","directions":"Mix sauce ingredients in a low bowl. Cover and refrigerate until needed. Place pork loin in a shallow dish. In a small bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8 to 24 hours. Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes. Thinly slice pork and place upon bread cut. Top with sauce. Sprinkle with onion and cilantro.","url":"https://recipe.bluelayer.org/recipe/4588/orange-marinated-pork-sandwiches"},{"id":"4585","title":"Open-Face Bacon-Mushroom Melt","ingredients":"8 strips turkey bacon or pork bacon (halved), 4 slices light whole wheat bread (toasted), 2 tablespoons mayonnaise, 4 mushrooms (4 ounces) (thinly sliced), 1/8 teaspoon salt, 1/4 teaspoon black pepper, 4 slices tomato, 1/2 pound Muenster cheese (sliced), 1 cup alfalfa or other sprouts (optional)","directions":"Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven). Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. Drain on a paper towel-coated plate. Spread the bread with the mayonnaise, and place upon a baking sheet. Top with the mushrooms, and season with the salt and pepper. Arrange the tomato above the mushrooms. Cover with the bacon, and top with the slices of cheese. Broil until the cheese melts. Top with the sprouts, if desired. Produces 4 servings.","url":"https://recipe.bluelayer.org/recipe/4585/open-face-bacon-mushroom-melt"},{"id":"4569","title":"Mediterranean-Style Pork upon Sourdough","ingredients":"1 (6 to 7 pound) boneless pork loin or 1 (3 pound) pork tenderloin, 2 red onions (thinly sliced), 12 sourdough rolls (split), 2 heads frisee. Marinade: 4 cloves garlic (minced), 2 tablespoons fresh rosemary (minced), 2 tablespoons olive oil, 1/2 teaspoon cracked black pepper. Tapenade: 1/2 pound sun-dried tomatoes (rehydrated), 3 cloves garlic, 6 tablespoons olive oil, 3 tablespoons Balsamic vinegar, Salt and pepper (to flavor)","directions":"Combine marinade ingredients. Marinate pork 2 to 4 hrs. Grill or roast pork until medium. Let rest 10 to 15 minutes before cutting thinly. Combine all Tapenade elements in food processor. Grill or saut","url":"https://recipe.bluelayer.org/recipe/4569/mediterranean-style-pork-upon-sourdough"},{"id":"4535","title":"Harley Hog Sandwich","ingredients":"1 (6 to 8 pound) boneless pork butt (tied), 12 heavy round rolls. Rub: 1 cup kosher salt, 1 cup coarsely-ground black pepper, 1 cup sweet Hungarian paprika, 2 cups hickory wood chips, 1 cup apple wood chips. Hog Sauce: 2 large onions (chopped), 3 tablespoons vegetable oil, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon red pepper flakes, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 42 ounces canned tomatoes with juice, 3 cups cider vinegar, 1 3/4 cups catsup, 1/2 cup orange juice, 1/2 cup dark brown sugar (packed), 1/4 cup brown mustard, 1 tablespoon salt, 1 tablespoon cracked black pepper","directions":"Mix kosher salt, black pepper and paprika. Coat pork butt lightly with mix, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees F for 8 hrs, with smoke going for 2 hrs. Let cool a bit. Crack meat apart with arms. Saut","url":"https://recipe.bluelayer.org/recipe/4535/harley-hog-sandwich"},{"id":"4531","title":"Gyro-Style Pork Sandwich (George Foreman Grill)","ingredients":"1 pound boneless pork loin, 4 tablespoons olive oil, 1 tablespoon prepared mustard, 1 teaspoon ground cumin, 1/3 cup lemon juice, 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 cup sour cream, 1 cucumber (peeled, seeded, shredded and drained), 1/2 teaspoon garlic (beaten), 1/2 teaspoon dill, 2 large pita loaves (halved (or 4 smaller ones)), 1 small red onion (peeled and thinly sliced), Lettuce and tomato slices","directions":"Slice pork crosswise into slim slices. Cut the into strips 5 x 1/2-inch. Mix olive oil, mustard, cumin, lemon juice, minced garlic and oregano. Pour over pork slices. Cover and refrigerate for 1 to 8 hrs. Meanwhile, in little bowl stir together sour cream, cucumber, beaten garlic and dill. Cover and refrigerate. If using the oven, preheat it to 450 degrees F. Drain marinade from pork slices and place pork in single layer in shallow pan. Roast until crisp, over 10 minutes. If using the George Foreman grill (or equivalent), preheat the grill for 3 minutes. Drain the pork slices very well and place on the grill. Cook for 6 minutes, turning once. If your grill has the optional bun warmer, place the pitas in it to heat. Open each pita to form a pocket. Spread pork between each. Top each sandwich with some chilled cucumber mixture, sliced onions, lettuce and tomato slices. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/4531/gyro-style-pork-sandwich-george-foreman-grill"},{"id":"4501","title":"Dixie Bar-B-Que Sandwiches","ingredients":"1 medium onion (chopped), 2 tablespoons butter or margarine, 1 tablespoon vinegar, 3 tablespoons brown sugar, 1 cup ketchup, 3 tablespoons Worcestershire sauce, 1 tablespoon dry mustard, 1 cup water, 1/2 cup celery (chopped), Salt and pepper to taste, 1 to 1 1/2 pounds cooked shredded pork, 4-6 sandwich buns","directions":"Merge all components until pork in a saucepan. Cook gradually until flavors are combined and butter is melted, about 15 minutes. Stir in pork. Serve upon buns. Makes 4-6.","url":"https://recipe.bluelayer.org/recipe/4501/dixie-bar-b-que-sandwiches"},{"id":"4493","title":"Cuban Sandwich","ingredients":"Leftover Roast Pork a la Criolla, Cuban or submarine roll, Prepared mustard, Swiss cheese, Deli ham, Sliced dill or bread and butter pickles, Butter","directions":"Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted. Note: This sandwich is a favorite in Miami, Florida, as it was originally created by the Hispanic community there. Because it is eaten in the wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes called \\Media Noche\\\" (midnight)","url":"https://recipe.bluelayer.org/recipe/4493/cuban-sandwich"},{"id":"4450","title":"Carolina Pulled Pork Sandwich","ingredients":"1/4 cup butter, 1 1/2 cups chopped onion, 3 cloves garlic (chopped), 1 tablespoon powdered mustard, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon cayenne pepper, 2 cups catsup, 1/4 cup packed dark brown sugar, 1/4 cup apple cider vinegar, 2 cups water, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon vegetable oil, 1 whole (5 pound) Boston pork butt, 12 smooth hamburger buns","directions":"Melt butter in saucepan. Add onion and garlic; cook till softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. This can be prepared 2 times ahead, then refrigerated, covered. Before using, simmer 3 minutes. Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add pork; brown for 10 minutes. Bake, uncovered for 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Reduce heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat occasionally, until a thermometer inserted in the center of the roast registers 170 degrees F to 180 degrees F. Let cool a little. Skim off fat. Pull meat apart using 2 forks. Add pulled meat with remaining barbecue sauce in a large bowl. Serve on buns with cole slaw.","url":"https://recipe.bluelayer.org/recipe/4450/carolina-pulled-pork-sandwich"},{"id":"4448","title":"Carnitas","ingredients":"2 to 3 cups cooked pork roast pieces, At least 1/2 cup chopped scallions, Juice of 1 Mexican lime, 1 to 2 tablespoons chopped garlic, Salt and pepper (to taste)","directions":"Preheat oven to 400 degrees F. Mix all ingredients in a roasting pan covered with nonstick spray. Roast for 20 to 30 minutes on maximum rack in oven. Then turn on broiler and broil about 5 minutes to preferred color of brown. Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/4448/carnitas"},{"id":"4430","title":"BBQ Pork Sandwiches","ingredients":"3 tablespoons light molasses, 3 tablespoons catsup, 1 tablespoon Worcestershire sauce, 1 teaspoon minced peeled fresh ginger, 1/2 teaspoon grated lemon peel, 1 garlic clove (beaten with garlic press), 2 whole pork tenderloins (3/4 pound each), 12 tiny soft supper rolls","directions":"Preheat broiler if brand directs. In medium bowl, combine molasses, catsup, Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat. Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins. With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once, until meat is browned on the exterior and still somewhat pink in the heart (interior temperature of tenderloins should be 160 degrees F on meat thermometer). To serve, thinly slice pork. Serve on supper rolls with any juices from broiling pan. Serves 6","url":"https://recipe.bluelayer.org/recipe/4430/bbq-pork-sandwiches"},{"id":"4427","title":"Barbecued Pork Sandwiches","ingredients":"1 pork roast, 2 cups catsup, 1 cup vinegar, 3 tablespoons Worcestershire sauce, 1 tablespoon prepared mustard, 1/2 tablespoon Tabasco sauce (or to taste), 4 tablespoons butter, 1/2 cup brown sugar, Buns","directions":"In stockpot, boil meat in water for 4 hrs or until it is falling apart. Of course one can always use leftover pork roast but you will need a lot!! Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded pork and simmer for at least 30 minutes longer is even better!!","url":"https://recipe.bluelayer.org/recipe/4427/barbecued-pork-sandwiches"},{"id":"4426","title":"Barbecued Pork and Beef Sandwiches","ingredients":"1 1/2 pounds lean stew beef, 1 1/2 pounds lean pork cubes, 1 cup finely chopped onion, 2 cups finely chopped green bell pepper, 1 (6 ounce) can tomato paste, 1/2 cup brown sugar, 1/4 cup cider vinegar, 1 tablespoon chili powder, 1 teaspoon salt, 2 teaspoon Worcestershire sauce, 1 teaspoon dry mustard","directions":"In a crockpot, mix the following: beef, pork, onion, and green pepper. Add the following ingredients: tomato paste, brown sugar, cider vinegar, chili powder, salt, Worcestershire sauce, and dry mustard. Mix all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on High for 8 hrs. Stir to shred meat before serving upon buttered rolls or pita bread. Note: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid. This may also be served over rice instead of using rolls. Leftovers freeze great.","url":"https://recipe.bluelayer.org/recipe/4426/barbecued-pork-and-beef-sandwiches"},{"id":"4423","title":"Barbecue Pork upon Buns","ingredients":"1 (2-pound) boneless pork loin, 1 onion (chopped), 3/4 cup cola carbonated beverage, 3/4 cup barbecue sauce, 8 sandwich buns","directions":"Mix all ingredients except buns in a 4-quart crockpot; cook, covered, on High for 5 to 6 hours, till fairly tender. Drain and cut or shred pork; serve on buns with more barbecue sauce, if preferred. Serves 8. Suggestion: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving.","url":"https://recipe.bluelayer.org/recipe/4423/barbecue-pork-upon-buns"},{"id":"2517","title":"PIZZA WITH LEEKS,SAUSAGE AND CHEESE","ingredients":"FOR THE DOUGH 5 cups (650 g) all-reason flour or Italian “00” flour, additionally excess as necessary 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) chaotic dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 pounds (600 g) crushed tomatoes 14 oz. fresh new pork sausage, finely chopped 7 oz. (200 g) Bra Tenero or Cheddar Cheese, diced 2 leeks, white pieces just, sliced A lot more-virgin olive oil Salt to taste Put the flour on to a fresh perform show up and create a properly in the heart. Dissolve The yeast in the water, and pour the yeast mix into the nicely. Little by little get started Including the yeast blend into the flour till a unfastened dough commences to kind, Then add the salt. Knead the dough until smooth and elastic. Address the dough With flippantly oiled plastic wrap and allow for add in a heat area right up until it consists of doubled in Volume (it can get against 1 to 4 hrs based on the temperature). Kind dough into 4 balls. Make it possible for add once again until they once more double in dimensions (in opposition to 30 minutes to 1 hour). Year the crushed tomatoes to taste with salt and olive oil. Sprinkle the effort and hard work seem with lots of flour and flatten each individual dough ball with Your palms, beginning with your fingertips and progressing to a rotary stream Of your arms as the dough gets to be flatter and broader, into a spherical about 8 inches in Diameter. Put the dough rounds on a baking sheet. Spread the crushed tomatoes flippantly about the pizzas. Prepare the cheese, Sausage and leeks on top. Bake at 480°F (250°C) for in excess of 8 minutes, or until Cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2517/pizza-with-leeks-sausage-and-cheese"},{"id":"2514","title":"ROMAN-Layout PIZZA WITH CACIOTTA AND CAPOCOLLO","ingredients":"FOR THE DOUGH 5 cups (650 g) all-explanation flour or Italian “00” flour, furthermore even further as demanded 1 1/2 cups in addition 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) busy dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 lbs. (600 g) crushed tomatoes 9 oz. (250 g) Roman Caciotta-design and style (or Manchego) cheese, thinly sliced 4 1/4 oz. (120 g) Capocollo (treated pork Chilly reduce) Oregano to taste Excess-virgin olive oil Salt to taste Put flour on to a fresh get the job done appear; create a nicely in the heart. Dissolve yeast in the Water; pour into properly. Little by little consist of into flour until a unfastened dough styles; add Salt. Knead dough until soft and elastic. Deal with dough with oiled plastic wrap and Allow add until it doubles within volume (in opposition to 1 to 4 several hours, dependent on the temperature). Divide the dough into 4 quantities and roll them into balls. Allow for them add back again, Lined with flippantly oiled plastic wrap, until they all over again double within dimensions (in opposition to 30 Minutes to 1 hour based on the temperature). Year the tomatoes with salt and a dash of olive oil. Flour effort and hard work appear and flatten just about every dough ball, progressing in opposition to getting fingertips To a rotary move of your arms as the dough Makes being flatter and broader, into a Spherical more than 8 inches inside diameter. Put the rounds on a baking sheet. Spread the tomatoes about pizzas, and top with the Caciotta, 50% the Capocollo And oregano to taste. Bake at 480°F (250°C) for 8 minutes, or right up until the cheese is Bubbly and the crust is golden brown. Garnish with the being Capocollo.","directions":"","url":"https://recipe.bluelayer.org/recipe/2514/roman-layout-pizza-with-caciotta-and-capocollo"},{"id":"2478","title":"OXTAIL STEW","ingredients":"1 quart (1 lt) chicken stock ¼ pound (125 gr) salt pork or unsmoked bacon (this sort of as pancetta), diced 2 oxtails, about 6 fat (3 kg) general, minimize into parts at the vertebrae 1 celery stalk, halved and reduce in ingredients 2 carrots, peeled, halved, and slice in ingredients 3 onions, quartered 1 parsnip, peeled, quartered lengthwise, and slice in ingredients 2 cups (500 ml) pink wine 1 cup (250 ml) white wine A dozen fresh parsley branches and the top of an inside stalk of celery with leaves, tied with each other with a string 4 garlic cloves, peeled and crushed ½ teaspoon dried thyme ¼ teaspoon blended dried herbs, these kinds of as oregano, savory, and marjoram A pinch each and every of ground allspice and ground clove 2 bay leaves Black pepper Salt Fastened the oven to 200° F (95° C), put the stock in a 5- to 6-quart (5-lt) included oven pot, and preset it in the oven to heat slowly and gradually. in a hefty frying pan, render the weight to the salt pork or bacon and remove the crisp ingredients to the oven pot. Sauté the oxtail ingredients in batches in the excess weight, turning consequently as to brown all the aspects perfectly and doing away with the carried out parts to the pot of stock — 20 to 25 minutes entirely. Sauté the celery, carrots, onions, and parsnips in the identical weight, prolonged more than enough to caramelize their edges, and add them to the pot of stock. Employ some of the wine to deglaze the frying pan, scraping the backside and including all the materials to the pot. Tuck the parsley bouquet in the centre, and add the garlic, the other herbs and spices, and the remaining wine. Grind in pepper, nevertheless add no salt. Return the pot to the oven, even now at 200° F (95° C). Verify at the moment and then for the duration of the very first hour, altering the ecosystem as expected (ovens are at times inaccurate) to guarantee that the liquid is effervescent less than a simmer nevertheless added than intermittently. Cook until the meat is extensively comfortable however however hooked up to the bones, 3½ to 4 hrs. Remove the oxtails to a heavy plate and put that in the oven. With a slotted spoon, go the greens, parsley package, and salt pork to a colander retained more than the pot; thrust to expel their liquid, and discard them. Very carefully skim all however a several drops of fat against the soup in the pot. Fastened it off middle on a medium-small burner, and be reluctant 10 to 15 minutes for much more weight and impurities to add to the show up and style a pores and skin. Attract it to the aspect and remove it. Allow for the pores and skin to re-style the moment or two times much more, doing away with it each season, to deliver the flavors cleaner and clearer, a treatment that will choose at bare minimum 50 percent an hour; if you add the season, a for a longer time cleaning is even much better. Style the liquid for salt. Put the meat again into the pot, return the liquid to a boil, and convey the pot to the desk. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2478/oxtail-stew"},{"id":"2470","title":"CHOUCROUTE GARNIE À L’ALSACIENNE","ingredients":"Sauerkraut with Sausages and Other Healed Pork 2 excess weight (1 kg) salted pork loin or échine 1½ excess weight (600 gr) smoked jarret de porc (the low element of the ham or shoulder, extending into the leg) or a different ⅔ pound (300 gr) clean, unsmoked bacon, rind taken off ⅔ pound (300 gr) smoked bacon, rind taken off 5 fat (2 kg) sauerkraut 2 onions, chopped ½ cup (150 gr) rendered goose excess weight or lard A offer of seasonings: 3 cloves, 6 juniper berries, 4 or 5 coriander seeds, a dozen black peppercorns, and 1 bay leaf, tied in a piece of fabric ½ bottle (375 ml) Riesling, Sylvaner, or Excellent Edelzwicker 1 cup (250 ml) water or stock 5 bodyweight (2 kg) potatoes, if possible waxy, peeled and slash, as needed, into large sections 4 saucisses de Francfort (tender-ground pork sausages) or a alternative, in excess of 1¼ bodyweight (600 gr) 4 saucisses de Strasbourg (comfortable-ground smoked beef and pork sausage) or a different, about 1¼ weight (600 gr) 4 saucisses de Montbéliard (coarsely ground smoked pork sausage), or a option, more than 1¼ bodyweight (600 gr) 2 boudins noirs (blood sausages), if probable, around 1¼ weight (600 gr) Salt Poach the pork loin, the jarret de porc, and each styles of bacon until smooth, in excess of 2 several hours. More than 3-fourths of the path during that season, drain the sauerkraut, flavor it, and if it is Really sharp, rinse it in one or far more improvements of water, and drain all over again. in a large pot, cook the onions in the goose bodyweight or lard till tender, with no browning; idea the pot and spoon off and ebook the weight. add the sauerkraut, seasonings, wine, and water or stock to the pot. Cook the sauerkraut for around 45 minutes alto-gether, including the poached meats, once they are accomplished, for the duration of over the past 20 minutes of cooking the sauerkraut — if the meats aren’t reasonably prepared, flip off the sauerkraut and be reluctant — and preserving the scorching poaching liquid. Boil the potatoes, or steam them on best of the sauerkraut for 30 minutes. Poach the sausages in the water that stored the meats, and sauté the boudins noirs in the reserved excess weight in opposition to the onions. Remove the bag of spices, and style the sauerkraut for salt. Pile it in the middle of a serving platter, leaving the liquid at the rear of, and set up the potatoes and meats impressively in excess of it. Serves 8 to 10.","directions":"","url":"https://recipe.bluelayer.org/recipe/2470/choucroute-garnie-l-alsacienne"},{"id":"2468","title":"ROAST PORK WITH ROSEMARY AND GARLIC","ingredients":"1 mind garlic A pork loin, weighing approximately 7 bodyweight (3.2 kg) with the bones or 4 excess weight (1.8 kg) with out, lower to the middle or shoulder conclude Terrific olive oil Salt and black pepper ¾ cup (175 ml) white wine 1 or 2 branches of fresh rosemary For a milder style, peel the garlic cloves (if green sprouts present, crack the cloves and pry out the sprouts); serve them to a boil in chilly water, and cook for over 30 minutes, until a clove, eliminated and pressed with a fork, dissolves into purée; drain and mounted apart. For a more powerful style, independent the cloves still depart them in their skins to reduce burning, and roast them in the pan collectively with the meat, positioning a small wine or water in the roasting pan at the begin, once more to stay away from burning. Warm the oven to 450° F (230° C). Coat the discovered lean meat of the pork loin with oil and period the comprehensive appear with salt and pepper. House the meat in a roasting pan, surrounded via the unpeeled garlic cloves (if you favor a more powerful style), and roast for 15 minutes. Eradicate the surroundings to 325° F (165° C), and cook until the heart of the meat or the middle following to the bone reaches 140° F (60° C). Remove the meat to a heat platter, where by the inner temperature — in particular if the bones are Give — will proceed to add, at minimum one more 5° F (3° C). Skim or pour off top of the fat to the pan, preset the pan over medium to high heat, and deglaze with the wine. Put the contents of the roasting pan, which includes the garlic if you roasted it, into a saucepan with each other with the rosemary, and boil till the liquid is low to a mild syrup. If you want a milder style, add the boiled garlic by now, mashing the roasted or boiled cloves to a paste and blending it with the liquid in the pan. Stress this sauce, pushing the comfortable garlic all through the strainer, urgent and then scraping the purée to the other facet and stirring it again into the sauce. Slender the sauce, if needed, with water. Time properly with salt, grind in pepper, and convey to a boil. Pour the sauce above the roast to mingle with the juices in the platter or, if you’re serving shell beans, mixture the sauce with the cooked beans. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2468/roast-pork-with-rosemary-and-garlic"},{"id":"2467","title":"PORC AUX PRUNEAUX","ingredients":"Pork with Prunes A pork rib roast, weighing 2¼ to 2½ weight (around 1 kg), bone inside, ideally against the finish closest the shoulder Salt and black pepper 1 cup (about 250 ml) darkish purple wine, fruity yet not extremely tannic 16 prunes, if possible against Agen 1 minor onion (relating to 70 gr), in ½-inch (1-cm) cube ½ carrot (over 50 gr), in ½-inch (1-cm) cube A 2-inch (5-cm) piece of celery stalk (over 30 gr) in ½-inch (1-cm) cube 2 tablespoons finely chopped shallot 2 teaspoons beneficial purple-wine vinegar 1 teaspoon cornstarch Sugar Heat the oven to 325° F (165° C). Put the meat into a roasting pan only large plenty of to maintain it (way too significantly vacant pan will scorch). Year the meat with salt and pepper, and put it into the oven. in a minor pot, deliver the wine and prunes to a boil, then fastened apart. Just after 45 minutes of roasting, stage the onion, carrot, and celery above the meat and stir quickly to coat them with weight. As soon as a different 15 minutes, start monitoring the roast for doneness (if the greens are browning as well suddenly, add a little bit of water to the pan). Within relating to 20 even more minutes (producing a total of about 80 minutes), the meat upcoming to the bone will obtain 145° F (63° C) — this is an aged-shaped dish, consequently it shouldn’t be red. Remove the meat to a plate to great for 10 to 15 minutes. Individual the meat in opposition to the bones with a very long, directly carving knife: location the blade flat together the extremity of the ribs and, retaining the blade flush with them, minimize the ribs absolutely free, getting mindful to depart the meat intact. Relying on the butcher, the chine bones (the skinny bones that fashioned 50 percent the backbone) may possibly be demonstrate; if consequently, repeat the course of action to individual them. The eradicated ribs will visual appeal which add spare ribs. Individual them one versus one more with a knife, or by tearing, and return all the bones to the roasting pan. add any juices that add function in opposition to the roast as it cooled and was slice, and House the pan in the oven for a further 10 to 15 minutes. This action is large. The plans are to brown the ribs marginally and, even excess, to evaporate the little bit of juice in the backside of the pan as a result it sorts a eye-catching brown glaze. Beware of spattering fat as you remove the pan in opposition to the oven and intently pour off the grease. Location the roasting pan about a burner established at medium-small; add the shallots and stir for over 10 seconds. Then add the pink-wine vinegar and about ⅔ cup (150 ml) of water and Use a picket spatula or spoon to dissolve the glaze. Position the full contents, which includes the bones, in a pot. add the wine to the prunes, still not the prunes by themselves. Simmer for relating to 10 minutes, anxiety, and return the liquid to the identical pot. There really should be about 1 cup (225 ml); if not, add some chilly water. Carry the liquid again to a simmer and add any juices that comprise flowed against the meat on the platter. Create a slurry of the cornstarch and ¼ cup (50 ml) of chilly water and add it to the pot in small doses, stirring right up until you comprise a saucelike regularity. It received’t choose considerably (the total demanded is dependent on the gelatinousness of the bone-wine decline) — err on the slim facet. Flavor the sauce for salt and pepper, and alter as expected. At the moment style it yet again for sweet and bitter. It should really add an benefit yet shouldn’t be puckery. You can add specifically a little bit of sugar — be very careful not to create it also lovable — or, improved nonetheless, chop one of the prunes exceptionally good and add it to the sauce. heat the prunes in the sauce. Cut the roast ½ inch (1 cm) thick, prepare the slices on a very hot platter, put the prunes more than, and pour the sauce over the meat. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2467/porc-aux-pruneaux"},{"id":"2465","title":"BAECKEOFFE","ingredients":"Oven-Braised Pork, Lamb, and Beef 1 pound (500 gr) pork shoulder or loin versus the added marbled shoulder finish (échine inside France, from time to time marketed in the US as “blade loin roast” or the “rib close of the pork loin”) 1 pound (500 gr) lamb or mutton shoulder 1 pound (500 gr) lean beef chuck or ultimate blade (much better is the identical French lower paleron) 1 pig’s foot 1 pig’s tail, optional 2 carrots, peeled and sliced in rounds A package of herbs: 2 branches of new thyme, 1 bay leaf, 50% a dozen branches of parsley, and a small element of celery with a handful of leaves, tied collectively 2 cloves garlic, peeled and beaten Black pepper 2 cups (500 ml) or excess white Alsace wine these types of as Edelzwicker, Sylvaner, Pinot Gris, or Riesling; no Gewurztraminer or Muscat or a little something lovable 3 fat (1.5 kg) rather waxy potatoes, peeled and sliced ⅛ inch (3 mm) thick 2 onions, chopped 2 leeks, white simply, sliced crosswise Salt About 2 cups (500 ml) handmade stock or water A piece of bread dough or a tender dough generated of simply just ⅞ cup (100 gr) of flour kneaded with ⅓ cup (70 ml) of great water The night time ahead of, slender maximum of the pounds in opposition to the a few meats, and lower them into 2- to 3-inch (5- to 8-cm) ingredients without having bone, after the place probable the divisions in between muscle mass. in a superior bowl, mixture the meats and the pig’s foot and tail with the carrots, herb offer, garlic, and a generous selection of ground pepper (no salt); add white wine to add. Fixed in a neat desired destination to marinate right away. The subsequent working day, heat the oven to 350° F (175° C). Fill the backside of an correctly large oven pot, with a address, with fifty percent the potatoes. Drain and fastened apart the meats, carrots, herb package, and garlic, booking the marinade. add the meats, carrots, onions, and leeks to the pot, and add the offer of herbs and the garlic in the centre. Year generously with salt and final with the take it easy of the potatoes; salt all over again. in a independent pan, carry the marinade nearly to a boil, skim it, and stress it into the oven pot. add more than enough stock or water (or, optionally, extra wine) to exactly protect the greatly packed contents. Roll the dough to deliver a extensive strip that will in good shape the rim of the pot. Dampen the rim and connect the dough, and then dampen the ultimate of the dough and fixed the lid firmly in put. Put the pot in the oven for 20 minutes, then protect against the atmosphere to 200° F (95° C) and bake for 3½ further hrs. Crack the seal of dough at the desk, taking a uninteresting software to pry carefully at the edges. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2465/baeckeoffe"},{"id":"2462","title":"PIGEONNEAUX AUX OLIVES","ingredients":"Squabs with Olives About ¾ cup (150 gr) pitted green olives 4 squabs, weighing about 1 pound (450 gr) just about every 3 ounces (85 gr) fresh pork abdomen or fatback, devoid of rind 2 cups (450 ml) prosperous veal or sport-chicken stock or, in a pinch, poultry stock About ⅜ teaspoon combined dried herbs, primarily thyme, without having stems and finely crumbled Salt and black pepper Pit the olives, until they are fairly small, and, unless of course they are both of those incredibly tiny and smooth, blanch them for couple minutes in boiling water. Drain and Set aside. Remove the birds’ wingtips and, if show, the ft. Lower the pork abdomen into ¼-inch (5-mm) cubes, and brown them in excess of medium heat, with no permitting the bodyweight smoke, in a large pot only large more than enough to continue to keep all the squabs easily in a one layer. Each time the excess weight is rendered, discard the crisp ingredients (or try to eat them with a small salt). add the squabs, and brown them, turning consequently as to shade all aspects, in excess of 15 minutes in all; established them apart. add the stock and stir up the brown materials against the backside of the pot. add the herbs and return the squabs to the pot. add and cook more than Pretty small heat, as a result the liquid hardly nevertheless little by little bubbles, turning the squabs after, right up until they are performed to medium (watch the in of a thigh with a knife), regarding 15 minutes. Remove them to a incredibly hot platter. Cautiously skim the pounds in opposition to the braising liquid with the sharp advantage of a hefty spoon. Move the liquid throughout a fantastic strainer, and return it to the pot. Above small to medium heat, preset the pot to one facet of the burner and, more than at minimum 15 minutes, allow for a pores and skin kind and remove it; skim the bodyweight all over again. Boil to avoid the liquid by means of one-3rd. Eradicate the heat, add the olives, and simmer for a pair extra minutes. Flavor and time, if needed, with salt, and grind in pepper. Remove the olives with a slotted spoon and location them in excess of the squabs; moisten them with numerous spoonfuls of the sauce and move the loosen up in a heated sauceboat. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2462/pigeonneaux-aux-olives"},{"id":"2460","title":"LAPIN À LA BOURGUIGNONNE","ingredients":"Rabbit in Pink Wine 2½ cups (600 ml) darkish yet not extremely tannic fruity pink wine A rabbit, weighing 3 to 4 excess weight (about 1.5 kg), minimize into 2 entrance legs, 4 ingredients of loin, and 2 back again legs each minimize into 2 ingredients, as well as the bony sections devoid of significantly meat on them (the neck and rib cage, the decreased spine, and consequently on) Unsalted butter 1 onion (about 100 gr), chopped 1 carrot (in excess of 75 gr), peeled and chopped A 2-inch part (over 30 gr) of celery, chopped 1 or 2 shallots (regarding 50 gr with each other), finely chopped 1 clove garlic, minced ¼ cup (30 gr) all-cause flour 1¼ cups (300 ml) Fantastic chicken stock A ½-by means of-½-inch (1-by way of-1-cm) piece of orange zest without white pith Salt 5 ounces (150 gr) lean salt pork or pancetta without rind, or 7 ounces (210 gr) lean, skinless fresh new pork stomach 2 dozen little one onions ½ pound (250 gr) white cultivated mushrooms, still left complete if they’re minor, in different ways quartered Black pepper A very little Madeira, tawny port, lemon juice, as demanded, optional Boil the wine right up until it is lowered by way of fifty percent, and mounted it apart. Sauté the rabbit areas together with the bones within 2 tablespoons (25 gr) of butter. Remove the meaty areas every time they are golden (as well a lot cooking Makes the outside the house meat stringy), and commence cooking the bony bits until they are thoroughly brown nonetheless not at all burned. (If the oven transpires to be on for a different cause, cook the meaty parts on final of the stove and roast the bony bits for a lot more even, deep browning.) In a pot basically high ample to keep the complete planning, cook the onion and carrot more than medium-lower warm in 1 tablespoon (15 gr) of butter until the onion is translucent and gentle golden brown. add the celery, shallots, and garlic, and cook, stirring, for 90 seconds even further. add the flour, and stir for 45 seconds. add the diminished wine, the stock, the orange zest, and simply just a very little salt. Return the parts of meat to the pot and simmer about small warm, protected, as a result the liquid flippantly bubbles — this will practically unquestionably will need a metallic warm diffuser underneath the pot. Cook until the rabbit is comfortable — as soon as probed with a fork or the fact of a knife, the meat will different to the bone — 45 to 60 minutes. Remove the areas of meat and anxiety the sauce to remove the greens and bones; discard Individuals. Return the sauce and meat to the pot, retaining it off the heat. Cut the salt pork, pancetta, or fresh new pork tummy throughout the grain, above ¼-inch (6-mm) thick for salt pork or pancetta and ⅜-inch (1-cm) thick for new tummy, which shrinks added. Then, holding the very same thickness, slash each individual lower yet again to uncover extensive rectangles, as a result that every lardon is prepared of choice ingredients of weight and lean. Room the lardons in a pot of chilly water and convey to a boil; drain, and awesome less than chilly working water, then drain effectively. Sauté them within 1 tablespoon (15 gr) of butter (lard will do at small both equally perfectly) about medium-superior heat right up until mild golden (cooked much too considerably, they come to be demanding). Drain on a paper towel and guide. Put the baby onions in a pan that will exactly retain them in one layer, and add 1 tablespoon (15 gr) of butter and plenty of water to occur midway up the onions. Deal with and cook over medium-high heat until the onions are smooth and the liquid is absent, regarding 10 minutes (the identical total of liquid essential is impossible to wager, and anytime the onions are just about finished, from time to time it’s critical to discover the pot early to really encourage evaporation). Then get the lid off and retain cooking, stirring, until the onions are golden brown all over, quite possibly an additional second or 2, if that. In the meantime, sauté the mushrooms in butter or in the excess weight remaining versus sautéing the lardons. Add the lardons, onions, and mushrooms to the rabbit in the sauce, and simmer carefully for 5 to 10 minutes. Accurately just before serving, slim the sauce if required with a little bit of water (not with wine), and style and period as expected with salt and a grinding of pepper. If the wine taste seems to be also competitive, melt it with 1 or 2 teaspoons of marginally lovable Madeira or tawny port; if the flavor is flat, squeeze in a tiny lemon juice. Would make 4 compact quantities.","directions":"","url":"https://recipe.bluelayer.org/recipe/2460/lapin-la-bourguignonne"},{"id":"2458","title":"PERDRIX AUX CHOUX","ingredients":"Partridges with Cabbage 2 medium-tiny cabbages, about 4 bodyweight (1.8 kg) entirely 4 partridges, about 1 pound (450 gr) just about every 3 ounces (75 gr) lean treated pork tummy or pancetta, with out rind 4 tiny fresh new sausages (somewhere around 4 ounces or 100 gr every), devoid of fennel seed or other marked flavoring 2 carrots, peeled and slash in thick slices 1 stalk celery, finely chopped 1 onion, finely chopped ¾ cup (175 ml) white wine Relating to 3 cups (750 ml) abundant stock in opposition to, in get of selection, partridges, other activity birds, or veal Salt and black pepper Remove the coarse outer leaves versus the cabbages, slash absent the thick outer element of the unveiled ribs, and quarter the heads, leaving the main intact consequently the ingredients retain with each other. Blanch for 10 minutes in boiling water and drain very well, urgent to expel water. Slash out the cores and finely chop the cabbage. Dry the birds with paper towels and truss them. Slice the pork tummy into ¼-inch (6-mm) cubes; frivolously brown them in excess of medium warm in a large pot hefty sufficient to add the comprehensive planning of cabbage and birds. Remove the crisp cubes to a scorching platter. Then, in the rendered pounds, brown the birds collectively with the sausages, and remove them all to the platter. Cook the cabbage, carrots, celery, and onion in the pounds for 7 to 8 minutes, stirring presently and then. add the wine, 2 cups (500 ml) of the stock, and the brown cubes of pork stomach, and cook Quite gradually, protected, for over 20 minutes. Time flippantly with salt and pepper. Nestle the partridges, breasts up, in the cabbage with out allowing for them to contact the backside of the pot. add further stock as expected as a result the partridges are nearly entirely immersed. Carry the liquid to a simmer, address, and braise at a naked nonetheless regular bubble over incredibly small warm (you may well want a steel heat diffuser), until the partridges are cooked to medium (test the within of a thigh with a knife), over 20 minutes. Go the partridges to the heart of a deep, exceptionally warm serving platter and remove the trussing strings. Very carefully skim all still a hint of the weight in opposition to the cabbage-stuffed liquid in the pot. Style for salt. Reduce the sausages on a board and blend them with the cabbage. Organize the cabbage about the birds and over them pour the take it easy of the liquid in the pot. serve within heated deep plates or extensive bowls. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2458/perdrix-aux-choux"},{"id":"2457","title":"GUINEA Chicken WITH GREEN PEPPERCORNS","ingredients":"2 guinea chicken, just about every weighing 2½ to 3 fat (1.2 to 1.4 kg) Put together dried herbs, largely thyme, without having stems and finely crumbled Salt and black pepper 3 ounces (85 gr) salt pork, pancetta, or lardo without having rind ¼ cup (60 ml) brandy ½ cup (125 ml) white wine 2 cups (500 ml) veal or guinea chicken stock (or chicken or turkey stock) ¼ cup (60 ml) heavy cream 4 teaspoons green peppercorns, managed in brine and not vinegar, rinsed and drained Making use of a large chef’s knife or poultry shears, slice out and discard the spine of just about every guinea chicken. Independent the legs versus the loosen up of the carcass, holding them full. Then, with a sharp knife, slit the pores and skin around the breastbone in a specifically line. in that opening, create a shallow reduce on possibly aspect of the breastbone in between the bone and the meat. Drop your thumb in the course of such openings, pushing down to reveal the filets, which are the extensive, slim ingredients of white meat that are rather different to the chill out of the breast meat. Create a shallow lower on both facet among the filets and the breastbone, and tumble your thumb underneath the filets to reveal each facets of the breastbone totally. Slash during the slim foundation of the bone on possibly facet consequently as to independent the breast of each individual guinea chicken into halves with the rib bones and wings nonetheless hooked up. (Fewer smartly yet added out of the blue, you can Use a large chef’s knife to deliver a slash directly down on both aspect of the breastbone and remove it.) Dry all the ingredients with a paper towel, rub them with the herbs and salt and pepper, and established them apart. Reduce the salt pork or bacon throughout the grain into ¼-inch (5-mm) cubes. Brown this kind of, with no making it possible for the pounds smoke, in a large-bottomed pot just large sufficient to keep the birds (or employ the service of 2 pots). Every time the bodyweight is largely rendered, discard the crisp ingredients (or consume them — the lean is a very little hard yet they’re scrumptious). Cook the birds bit by bit in this bodyweight in the coated pot, turning as a result they brown frivolously, right up until the meat is finished, in excess of 20 minutes for the breasts with wings and one more 15 minutes for the legs (examine the in of a thigh with a knife). As the ingredients are accomplished, remove them to a incredibly hot serving dish, and established it in a sizzling location. Discard the pounds in the pot. add the brandy and the wine, stirring and scraping with a wood spoon or spatula to dissolve the brown materials on the backside, and boil to eradicate the total of liquid via 50%. add the stock and back again prevent the liquid, this period by means of 2-thirds. Pour it during a strainer into a lower pot, add the product and green peppercorns, and reheat the sauce to a boil. Style for salt. Pour the sauce above the birds. Generates 4 superior quantities consisting of a 50 percent breast and a complete leg for each unique.","directions":"","url":"https://recipe.bluelayer.org/recipe/2457/guinea-chicken-with-green-peppercorns"},{"id":"2454","title":"SAUTÉED Chicken WITH TOMATOES AND OLIVES","ingredients":"¼ pound (100 gr) lean salt pork, lardo, or pancetta without rind, minimize crosswise in ¼-via-¼-inch (6-by-6-mm) lardons Top quality, new-tasting olive oil Salt and black pepper A chicken, weighing 4 to 5 weight (about 2 kg), slash into 8 sections: 4 areas of breast around equivalent in measurement (such as the wings hooked up to 2 of them) in addition 2 thighs and 2 drumsticks All-cause flour 2 onions, finely chopped ½ cup (125 ml) white wine 2 cloves garlic, Pretty finely chopped 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme 5 tomatoes, peeled, seeded, and chopped 2 bay leaves ¾ cup (150 gr) green or black Niçoise or other olives healed within brine A high handful of parsley, chopped not extended prior to serving Put the lardons into a pan of chilly water, deliver them to a boil, drain, and rinse in chilly water. in a higher, large pot, sauté the lardons inside 2 tablespoons of olive oil until their edges specifically start off to crisp and they render some of their weight; remove them to a paper towel to drain. Salt and pepper the chicken, and coat the ingredients flippantly with flour. Sauté the chicken in the excess weight versus the lardons, turning, until the sections are golden on all aspects. Remove the chicken to a incredibly hot plate. Around small heat, cook the onions in the similar weight, including even more oil if required, stirring until they are translucent however not coloured. add the wine, strengthen the heat, and stir to deglaze the pan. add the garlic and thyme and cook temporarily to remove the total of liquid by about 50 percent. add the tomatoes and bay leaves, and simmer till the liquid is small once more by about one-3rd, based on how juicy the tomatoes are, to a highly effective nevertheless not demanding style. Return the chicken to the pot, and cook above medium-lower warm, included, right up until the chicken is finished—potentially 20 minutes, in accordance to how cautiously you sautéed it earlier. All through the past handful of minutes of cooking, add the sautéed lardons and the olives. Remove the bay leaves. Flavor and time as required with salt and pepper. Sprinkle with chopped parsley. Notify every person that the olives consist of pits. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2454/saut-ed-chicken-with-tomatoes-and-olives"},{"id":"2452","title":"COQ AU VIN","ingredients":"Chicken within Pink Wine Unsalted butter, lard, or high quality, new-tasting olive oil or a further superior, light cooking oil Salt and black pepper A chicken, weighing 4 to 5 fat (regarding 2 kg), reduce into 8 areas: 4 ingredients of breast somewhere around equivalent inside dimensions (which add the wings hooked up to 2 of them) additionally 2 thighs and 2 drumsticks 2 carrots, peeled and lower in limited ingredients 2 large or 3 medium onions, quartered lengthwise ¼ cup (30 gr) all-cause flour 2 cloves garlic A deal of herbs (1 bay leaf, a several fresh celery leaves, 2 or 3 branches of fresh thyme—or add dried thyme right to the pot—and 50% a dozen branches of fresh parsley, tied with each other) 1 to 2 cups (250 to 500 ml) chicken stock 1 to 2 cups (250 to 500 ml) purple wine 15 to 20 kid onions, optional 1 or 2 slices (100 gr) lean salt pork or pancetta without rind, about ¼ inch (6 mm) thick, minimize crosswise into lardons, optional ½ pound (250 gr) white button mushrooms, remaining full if they’re tiny, differently quartered, optional Soften 2 tablespoons of fat in a heavy, large nonreactive pot with a add. Frivolously salt and pepper the sections of chicken and brown them in the weight, turning to coloration all aspects—relating to 30 minutes. Remove the chicken and preset it apart. add the carrots and quartered onions and cook them bit by bit, stirring and turning until the onion is practically cooked. add the flour, and convert and stir the veggies for a few of minutes consequently the flour starts to cook. Return the chicken to the pot, add the garlic and herbs and ample stock and wine to approximately address the meat. Cook Really gradually, included, making use of a warm diffuser if needed consequently that the contents scarcely bubble, until the chicken is gentle—relating to 15 minutes for the breast of a younger chicken (a minor even further for the piece with the wing), and relating to 10 minutes further for the legs. (The best temperatures are about 150° F, or 65° C, for the white meat and 160° F, or 70° C, for the darkish.) Remove the ingredients as they are accomplished to a heat, included dish. Discard the carrots. Put the cooking liquid alongside with the onions, garlic, and herbs all through a sieve, urgent consequently the comfortable onion and garlic move all through and discarding whichever stays. Boil the onion-crammed liquid slowly but surely in the pot to get rid of it a bit, inserting the pot off middle and 2 or a few instances eliminating the excess weight and pores and skin that sort on the seem, for as extended as 50% an hour. The sauce need to be nearly free of charge of bodyweight, and accurately thick more than enough to coat the meat. Style and period as expected. Though the sauce is slowly but surely effervescent, cook the little one onions bit by bit to golden in a coated pan with 1 tablespoon (15 gr) of butter and a couple of spoonfuls of water. Put the lardons into a pan of chilly water, carry them to a boil, anxiety, and rinse in chilly water. Sauté them, found, within 1 tablespoon (15 gr) of fat till the edges only commence to crisp; drain them on a paper towel and maintain them sizzling. Sauté the mushrooms in butter. Reheat the chicken quickly in the sauce, and add the garnishes of mushrooms, small onions, and lardons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2452/coq-au-vin"},{"id":"2423","title":"ERBAZZONE","ingredients":"Savory Pie of Veggies Relating to 2½ excess weight (1 kg) veggies these kinds of as beet, spinach, Swiss chard, or a mixture, effectively washed 2 tablespoons (25 gr) unsalted butter ¼ pound (100 gr) lardo (remedied pork stomach) or pancetta, chopped 1 or 2 cloves garlic, finely chopped 1 onion or fifty percent a dozen or a lot more green onions, which includes optimum of the green, chopped 2 high eggs ¼ pound (100 gr) grated Parmigiano-Reggiano Salt and black pepper Dough to deliver a 10- to 12-inch (25- to 30-cm) 2-crust pie, chilled Dependent on your amount of vegetables, pull the more durable stems to the beet and spinach leaves and slice absent the ribs to the chard. Put the vegetables, with drops of the washing water continue to clinging, into a heavy pot. Cook, coated, around medium warm, stirring as soon as or 2 times, until wilted, 8 to 10 minutes. Drain and thrust on the vegetables to expel added humidity. Chop perfectly. In a small pan, carefully cook alongside one another the butter, lardo, garlic, and onion, proceeding until the garlic and onion are translucent however not at all coloured. in a bowl, blend this soffritto with the veggies, eggs, and Parmigiano. Year with salt and pepper. Heat the oven to 425° F (220° C). Roll out the chilled pie dough to create 2 levels, one a bit larger sized than the other. Line a pie pan or baking sheet with the bigger, and slim the edges consequently as to go away a ½-inch (1-cm) border. Fill the dough with the vegetables blend, folding the border previously mentioned the filling all more than. Evenly damp the unveiled dough. top with the minute layer of dough as a result it handles the moist border, and slender the excess. Drive carefully in the vicinity of the edges to seal the 2 levels and prick the final with a knife or fork. Bake right up until very well browned, over 30 minutes. serve scorching or at area temperature; in the latter situation, neat the pie on a rack as a result the backside stays crisp. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2423/erbazzone"},{"id":"2417","title":"SALADE FRISÉE","ingredients":"2 ounces (50 gr) lean salt pork or pancetta with no rind 1 tablespoon (15 gr) unsalted butter 1- or 2-working day-previous “state” bread slash into ½- to ¾-inch (2-cm) cubes, sufficient to create somewhere around 2 cups (or fill a 500-ml evaluate), for croûtons 1 medium to large thoughts curly chicory Crimson-wine vinegar Salt and black pepper Top quality, fresh-tasting olive oil 1 clove garlic, rather finely chopped Dijon mustard with some chunk, to a fresh jar 1 extremely fresh egg for poaching or 2 eggs for boiling (a significantly less fresh egg peels further more effortlessly) Reduce the pork to the grain into ¼-by means of-¼-inch (6-by way of-6-mm) lardons. Put the lardons into a pan of chilly water, carry them to a boil, then anxiety and rinse inside chilly water. Sauté them in the butter until the edges precisely start out to crisp; drain on a paper towel and preserve incredibly hot. Tear the chicory leaves into ingredients, discarding the coarse green strategies, and put them into an a lot more-superior salad bowl. Combine a vinaigrette of vinegar, salt and pepper, and olive oil, introducing the garlic and ample mustard to offer some heat, and thinning the emulsion, if required, with water to the regularity of heavy cream. Sauté the lardons and croûtons in 2 tablespoons of olive oil, turning to shade them frivolously. Remove the pan versus the warm. In the meantime, if the egg is to be poached, carry a tiny, shallow pan of water to a boil and remove it in opposition to the heat. Carefully split the egg into the water, cover the pan, and poach right up until the white is exactly preset, about 3 minutes. Or boil 2 eggs to mollet — 6 minutes for heavy eggs — and peel and quarter them. Fastened the nicely-exhausted poached egg, or the sliced mollet eggs, atop the vegetables alongside with the croûtons and lardons. Costume with the vinaigrette and mixture diligently. Serves 2.","directions":"","url":"https://recipe.bluelayer.org/recipe/2417/salade-fris-e"},{"id":"2415","title":"ŒUFS EN MEURETTE","ingredients":"Poached Eggs in Crimson-Wine Sauce 6 tablespoons (90 gr) smooth unsalted butter additionally extra as required 2 tablespoons all-reason flour 3 onions, chopped, or a mix of onions and leeks 3 carrots, peeled and chopped 2 bottles (1.5 lt) purple wine or 1 bottle (750 ml) purple wine furthermore an equivalent total of broth or stock 3 cloves garlic 1 bay leaf Handful of branches fresh new thyme or ½ teaspoon dried thyme 50 percent a dozen branches flat-leaf parsley 2 complete cloves A trace of freshly grated nutmeg 5 ounces (150 gr) lean salt pork or pancetta 8 slices constructive white bread Clarified butter, optional 8 heavy eggs Salt and black pepper Create the beurre manié by way of kneading 3 tablespoons (45 g) of the butter with the flour; mounted apart. Cook the onions and carrots carefully in 2 tablespoons (30 g) of the butter in a broad, nonreactive pot until the onions comprise softened nonetheless not coloured, about 10 minutes. add the liquid, 2 of the garlic cloves, and the bay, thyme, parsley, cloves, and nutmeg. Flip the warm to higher and boil right up until small by means of 50%, about 1 hour. Worry the liquid into a shallow, nonreactive frying pan, about 9 inches (23 cm) throughout. Lower the salt pork or pancetta throughout the grain into ¼-through-¼-inch (6-via-6-mm) lengths, for lardons. Put the lardons into a pan of chilly water, deliver them to a boil, anxiety, and rinse inside chilly water. Sauté them in the remaining 1 tablespoon (15 g) of butter until the edges specifically commence to crisp; drain them on a paper towel and hold them sizzling. Fry the slices of bread gradually inside clarified butter (or toast and butter them). Rub Individuals croûtons with the remaining clove of garlic and unfold them amongst 4 sizzling soup plates; continue to keep sizzling. Warm the meurette in the frying pan right up until it gradually still hardly bubbles. (To create awesome, cohesive poached eggs, it assists to split every initial into its personal minor dish.) Slip the eggs into the liquid conclude to the look. Cook them precisely until the whites are mounted — verify them with a finger — about 5 minutes. The yolks will continue to be liquid. Remove each egg with a slotted spoon, trimming any free white, and put it on a croûton. over medium warm, tiny via minor, whisk simply sufficient beurre manié into the effervescent liquid to create it a bit thick. Grind within pepper and year just evenly with salt, simply because the lardons will add excess. Pressure the sauce above the eggs and garnish with the sautéed lardons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2415/ufs-en-meurette"},{"id":"2407","title":"RAGÙ BOLOGNESE","ingredients":"Bologna-Layout Wealthy Meat Sauce 1 onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 2 tablespoons lard, high quality, fresh-tasting olive oil, or a mix of olive oil and butter ¾ pound (350 gr) beef or veal chuck or skirt steak, ground ¾ pound (350 gr) pork shoulder or veal chuck, ground ½ pound (250 gr) dry-remedied ham, these as prosciutto di Parma, sliced and finely chopped ¾ cup (175 ml) purple or white wine ½ cup (125 ml) diced fresh or canned tomatoes 1 cup (250 ml) loaded stock or water 1 cup (250 ml) milk Salt and black pepper 1½ weight (700 gr) dried tagliatelle or penne, or 2¼ bodyweight (1 kg) fresh pasta In a large large pan, cook the onion, carrot, and celery in the fat above reduced heat, stirring, until the greens are translucent nevertheless not brown. add the beef, pork, and ham, and cook, stirring at this time and then, right up until the meats are no extended crimson still not still brown. add the wine and cook, however previously mentioned lower heat, right up until it includes nearly evaporated. add the tomatoes, stock, and milk. add and cook, modifying the warm cautiously as a result that just a couple of bubbles glimpse and the liquid little by little concentrates. after 3 to 4 several hours, barely any liquid should really continue being. If you cook the ragù extremely bit by bit with basically scarcely fast paced bubbles, there will be no threat of sticking or burning; not all stoves lend by themselves to these kinds of small heat, as a result examine already and then and add a spoonful of milk or water if demanded. Year with salt and pepper. Cook the pasta and drain it and, particularly prior to serving, mixture the ragù with the pasta. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2407/rag-bolognese"},{"id":"2406","title":"PUCCIA","ingredients":"Polenta with Cabbage and Pork 1 pound (500 gr) boneless fatty pork shoulder, slash in 1-inch (2-to 3-cm) cubes 1 mind cabbage (about 3 fat or 1.3 kg), outer leaves discarded, cored and thinly sliced 1 onion, chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 2 quarts (2 lt) water Salt 3 cups (440 gr) coarse polenta dinner or 3⅓ cups (500 gr) good polenta dinner Effective Piedmont cow’s-milk cheese (Raschera, Castelmagno, Bra Duro, or Parmigiano-Reggiano) Black pepper Simmer the meat and greens jointly in 2 quarts evenly salted water for about 10 minutes. Rather little by little, sprinkle in the cornmeal as a result as to prevent lumps. Around fairly small heat, move forward to cook, stirring in opposition to period to year, until the pork is utterly smooth, at small 1 hour. add more than enough cheese — grated or sliced, dependent on the sort — to offer you a marked style and year with salt and pepper. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2406/puccia"},{"id":"2405","title":"BREAD AND ZUCCHINI SOUP","ingredients":"Leaves in opposition to a small department of sage Leaves against a little department of rosemary 1 onion, finely chopped 1 clove garlic, finely chopped 2 ounces (50 gr) fixed pork back again pounds (lardo) or pancetta, finely chopped Terrific, fresh new-tasting olive oil 3 large (1 kg) ripe pink summer months tomatoes, peeled, seeded, and chopped 1 pound (500 gr) reduced zucchini, sliced in rounds 1 quart (1 lt) warm meat broth or diluted stock 4 slices 1-or 2-working day-outdated “nation” bread, if possible sourdough, lower inside lower sections (adequate to fill a 3-cup or 750-ml evaluate) Salt and black pepper Parmigiano-Reggiano cheese for serving Finely chop the sage and rosemary alongside one another. in a large nonreactive pan more than medium-reduced heat, blend the herbs, onion, garlic, and pounds and cook this soffritto carefully in a tiny olive oil right up until the onion is translucent. add the tomatoes and commence to cook for yet another 10 minutes. In a independent frying pan, cook the zucchini in a minor olive oil until 50% comfortable. Go the zucchini to the large pot made up of the soffritto and add the very hot broth and bread; cook right up until the zucchini is soft, a couple of added minutes. Year with salt and pepper. serve in a heated tureen or heated bowls, pouring, if you including (and as Goria means), a minor fresh olive oil on ultimate and passing the cheese at the desk. Serves 4 as a principal study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2405/bread-and-zucchini-soup"},{"id":"2391","title":"CERVELAS LYONNAIS","ingredients":"Flippantly Healed Sausage 800 gr lean pork to the shoulder 200 gr pork fat, like that trimmed against the shoulder 12 gr nitrate-salt procedure (look at be aware around) 11 or 13 gr salt 1.8 gr saltpeter-salt blend (view be aware around), optional 3 gr sugar 1 gr freshly grated nutmeg 4 gr ground black pepper 35 ml white wine 15 ml Cognac or Armagnac 60 gr peeled pistachios, optional 30 to 50 gr black truffles (T. melanosporum), the more large total if you can manage it, optional About 3 toes (1 meter) beef casings, middles, 2¼ to 2½ inches (relating to 60 mm) within diameter Slim any hard silverskin and connections to the pork lean and bodyweight, slash them into hard 1-inch (2- to 3-cm) cubes, and mixture them alongside one another. Spread them on a steel sheet or pan, and chill them, learned, in the coldest portion of the fridge for an hour, unless of course the meat incorporates remained fairly chilly though you have been chopping it, and then put it in the freezer for a last 5 minutes. Go the deeply chilled meat during the grinder the moment, working with a grinding plate with ¼- to -inch (about 7-mm) holes, and then spread the meat on a heavy steel sheet or pan. Space it acquired in the fridge for 30 minutes, adopted via 5 minutes in the freezer. In a low bowl, adequately mix the 12 grams of nitrate-salt treatment with 13 grams of salt, or, if you are utilizing saltpeter, add the 12 grams of nitrate-salt treatment method with 11 grams of salt and the 1.8 grams of saltpeter-salt mixture. add and mixture in the sugar, nutmeg, and pepper, once again producing absolutely sure there are no clumps. Put the chilled meat into a heavy bowl. Sprinkle the tiny bowl’s treatment method-salt-spice blend on to the meat, and add the wine, brandy, pistachios, and truffles. Mixture carefully, taking your fingers, proceeding until the curing blend consists of melted in and the meat added benefits a sticky, a bit elastic physique, which could consider 3 to 4 minutes. add and refrigerate for about 48 several hours, despite the fact that the meat solutions. Even though you get the mixture in opposition to the fridge, look to watch if it is Really chilly. If it is, shift on to the upcoming move. In another way, once more spread the ground meat on a metallic sheet or pan, and chill it for 5 to 10 minutes in the freezer. At the time you are geared up to create the sausages, rinse the casings very carefully within and out by falling one close of the period of casing about the kitchen area faucet and allowing the water work throughout it. Lower the casings into 12-inch (30-cm) lengths, and with a brief piece of butcher’s string firmly tie off one stop with a harmless knot. (Inside Lyon, they typically transform the casing in out, tie it off, and then flip it again more than, which hides the closure on the in.) Things the meat into the casings, keeping sufficient strain to hold the sausages Pretty organization. Tie off the open finish with one more knot — it’s a superior notion to comprise one individual keep the conclude tightly shut although a different does the tying. Depart more than enough additional string to create a loop versus which to suspend the sausages. Cling them for 24 several hours in a scorching put, at 75° to 85° F (24° to 30° C), this sort of as in the vicinity of a sizzling furnace, suspended against a pipe. To cover against drafts and additional drying, style a tent about the full employing plastic, these as an unscented plastic rubbish bag, remaining away from make contact with about the plastic and the sausages by themselves. As they ferment, the sausages will very first switch brilliant crimson, then a further burgundy shade. They’re well prepared the moment they’ve resolved back again to a reddish-purple, the casings add dried marginally (starting to be virtually parchmentlike), and the meat in incorporates firmed (it no for a longer time incorporates the yielding texture of freshly ground meat). Refrigerate and employ the service of in 5 times. Position the sausages within chilly water, deliver the water temperature slowly and gradually to 175° F (80° C) around medium-small warm, and then, changing the heat as needed to preserve the temperature, poach for over 40 to 60 minutes (at this temperature they gained’t overcook), remaining absolutely sure to obtain an inside temperature of 162° to 167° F (72° to 75° C). Makes 2 or 3 sausages, adequate to serve 6 as a 1st system or 4 as a most important study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2391/cervelas-lyonnais"},{"id":"2390","title":"SAUCISSES DE TOULOUSE","ingredients":"Fresh Sausages 2 excess weight (1 kg) boneless pork shoulder, about 80% lean and 20% pounds, which signifies some even more fat, this kind of as outer trimmings kept by means of a butcher 2¼ teaspoons (16 gr) salt ½ teaspoon (1.5 gr) finely ground black pepper A several gratings (0.5 gr) nutmeg ½ clove (2 or 3 gr) garlic, unbelievably finely chopped, optional At small 5 ft (1.5 meters) of hog casings, very well rinsed outside the house and within, or number of parts of caul pounds If a butcher grinds the meat, create confident that it continues to be coarse—that it is handed throughout coarse holes, ¼ to inch (over 7 mm) in diameter, just the moment. If you grind the meat your self, slender any challenging silverskin and connections, reduce equally lean and bodyweight into hard 1-inch (2-cm) cubes, and mixture them alongside one another. Spread them on a metallic sheet or pan and chill them, identified, in the coldest aspect of the fridge for an hour and then put them in the freezer for a top 5 minutes. Move the deeply chilled meat for the duration of the grinder at the time, utilizing a grinding plate with ¼- to -inch (about 7 mm) holes. Spread the ground meat on a steel baking sheet or roasting pan and issue it, found, in the coldest section of the fridge for at minimum 30 minutes, adopted by way of 5 minutes in the freezer. Mixture with each other the salt, pepper, and nutmeg, developing certainly there are no clumps, and, utilizing your palms, mix Those people effectively with the deeply chilled meat. Sprinkle on the garlic and mixture once more. Proceed to knead the meat for a pair minutes until it benefits entire body and Makes being sticky. (If you are doing work a working day forward, refrigerate the meat right away at this reality.) If the mixture is nonetheless rather chilly, move on to the future stage. In a different way, back again spread the ground meat on the sheet or pan and chill it for one more 30 minutes, adopted by 5 minutes in the freezer. If you are ready and comprise encounter, things the blend into casings. In a different way, deliver crépinettes. Rinse the caul weight perfectly in place-temperature water, and then enable it soak for relating to 10 minutes. in the meantime, divide the sausage mixture into 8 mounds; roll them into balls. Carefully squeeze the additional soaking water in opposition to the caul fat and spread the ingredients out on a perform seem. Destination the balls of sausage at periods, as a result there is ample caul near each and every one to wrap it up. Employ scissors to slice the caul, and pull it up more than the ball as a result the edges overlap and sort a sack (it’s wonderful to patch). Carefully flatten each individual crépinette, and flip it above consequently the seams are on the backside. The sausage meat, whether or not unstuffed, loaded, or inside crépinettes, will preserve in the fridge for couple times. If you’ve crammed it into casings a working day in advance, go away the sausages identified right away in the fridge as a result the look dries, which will help with possibly preserving and browning. If you’ve twisted the sausages into back links, minimize them aside just before cooking. Prick each individual sausage inside 2 or 3 sites consequently it gained’t burst open in cooking. At present and then, even pricked, a sausage, cooked far too instant with also substantially warm, will burst. If specifically-loaded sausages be reluctant right away, they are inclined to explode much less, and their taste deepens. (Possibly they explode excess if cooked quickly mainly because the stuffing is then Pretty firmly packed—no person likes a limp sausage. Later on the casing little by little stretches and the contents preset.) grill them over sizzling coals, put them down below a broiler, or sauté them. If you sauté, you can avoid the possibility of overcooking by way of completing the sausages in a gradual oven. They’re carried out every time they consist of shrunk at minimum amount a little and, after pricked to the centre with a knife or skewer, the juices operate apparent at a actuality, at the time any place versus 12 to 25 minutes, based on the warm you employ. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2390/saucisses-de-toulouse"},{"id":"2389","title":"JAMBON PERSILLÉ","ingredients":"Parsleyed Ham BROTH 1 bottle (750 ml) white wine, these as Aligoté 3 cups (750 ml) water Fresh or dried thyme, savory, oregano 2 bay leaves Branches of fresh parsley 1 dozen entire black peppercorns 2 complete cloves 2 cloves garlic 1 onion, halved 1 carrot, minimize in areas 4½ excess weight (2 kg) light, brined ham (demi-sel) or pork shoulder or a mixture, neither smoked nor sweet, or échine treated in the brine for tiny products 2 pig’s ft (in a pinch, employ the service of calf’s ft) Salt 2 cloves garlic, Quite finely chopped 1 cup (45 gr) finely chopped parsley ½ cup (100 ml) white-wine vinegar Black pepper In a higher pot, convey all the ingredients for the broth to a boil. Then put in the meats with ample even more water to cover them by way of in excess of an inch (2 or 3 cm). Carry the pot to a simmer, altering the heat consequently the liquid maintains a regular, fairly small bubble. Cook the ham until the meat is Pretty soft and the pores and skin and the toes add unveiled their gelatin—over 3 hrs. Remove the ham, discard the veggies, and anxiety the liquid all through a rinsed and wrung-out soft kitchen area towel. Skim all the excess weight versus the look of this stock. Boil right up until it is small by 50%, and style for salt, introducing some if required. Remove the pores and skin against the ham, inside one piece as substantially as prospective, and ebook it. Independent the meat into parts together its organic divisions utilizing your hands and a knife, leaving all the pounds inside House nevertheless discarding gristle and bones. Blend the garlic and parsley with the vinegar and grind in black pepper. Pour a quarter of the stock into a gallon (4-lt) bowl, sprinkle generously with the parsley mix, and organize a layer of meat, inserting the ingredients all in the identical steering as a result they can later on be sliced well throughout the grain. Deal with with extra parsley, and proceed to add levels, moistening each individual properly with stock, and conclude with a lot more stock up to the place of the meat. Organize the reserved pores and skin on top faceup. Thrust frivolously with a weighted plate, and chill right away. Parsleyed ham is ideal consumed directly absent; it will retain no further more than a 7 days in the fridge. Dress in’t unmold it, yet slash it in the bowl throughout the grain into slices ¾ inch (2 cm) thick. Serves 15 or much more as a 1st system.","directions":"","url":"https://recipe.bluelayer.org/recipe/2389/jambon-persill"},{"id":"2388","title":"FROMAGE DE TÊTE","ingredients":"Headcheese 5 complete clean pork tongues (in excess of 2 bodyweight or 1 kg ahead of brining) 1 meaty pork hock (about 2 weight or 1 kg right before brining) or 3 pig’s toes furthermore ¾ pound (350 gr) pork shoulder, if possible échine Further pork rinds, if obtainable About 3 quarts (3 lt) Brine 2 onions (above 300 gr), quartered 1 carrot (75 gr) ½ stalk celery (75 gr) 1 small bay leaf 1 or 2 branches fresh thyme 1 clove A dozen parsley stems 1½ to 3 envelopes (10 to 20 gr) Knox powdered gelatin (every envelope includes 7 gr), as expected ¼ cup (50 ml) white wine Salt 1 shallot, finely chopped, generating about 3 tablespoons (30 gr) ½ minor clove garlic, finely chopped (for the background, if you multiply to deliver more large stages, the metric evaluate is 1.3 gr) Black pepper Put the tongues, hock, or other meats (the rind, much too, if you previously comprise it, as a route of preserving it) in the brine in the fridge for 5 to 7 times. Just before you commence the headcheese, soak the brined meats right away within chilly water in the fridge to do away with the saltiness, and drain. Take a pot that will snugly suit the brined meats, onions, carrots, celery, bay leaf, thyme, clove, and parsley; and add them. Pour in chilly water accurately to protect and put a plate on top to maintain the meats submerged. bring to a boil and instantly protect against the temperature to the gentlest simmer, consequently that the cooking liquid will not convert cloudy. Simmer 2½ to 3 hrs, until the meats are smooth however not mushy. Awesome, address, and refrigerate the finish pot right away. The subsequent working day, initially focus whether or not the jus consists of fastened firmly or delicately. Then put the pot previously mentioned small heat to soften the cooking liquid. Consider the pot off the burner and remove the meats. Slender the tongues of their rind and gristle, and retrieve the meat to the hock, ecosystem apart the pores and skin and discarding the bones. The generate need to be about ¾ pound (325 gr) of tongue meat and ½ pound (225 gr) of hock or a identical amount (in excess of 1¼ fat, 550 gr) versus the ft and shoulder meat. Stress the cooking liquid, and skim the grease in opposition to the show up. Evaluate out 2 cups (450 ml) of the liquid, and established the take it easy apart for an additional explanation (this kind of as to create a sauce for a long term pork roast). It’s not likely (until you started out with a gelatinous broth or made use of a large share of mind and ft to water) that the refrigerated cooking liquid was relatively organization more than enough, nonetheless if it was considerably perfectly fixed, whisk just 10 grams of powdered gelatin into ½ cup (125 ml) of the very hot cooking liquid, and add it back again to the loosen up together with the wine. If the cooking liquid was scarcely mounted, 20 grams of gelatin may perhaps be crucial. At the time whisking in the gelatin, choose the precaution of pouring a couple of drops of the liquid on to a plate and refrigerating it for 5 to 10 minutes to verify that it sets firmly sufficient to peel off the plate simply and still continues to be comfortable more than enough to soften on the tongue. Flavor the gelée and add salt as demanded, remembering that chilly arrangements call for superior seasoning. To the meats, add the shallot, garlic, and a couple grinds of black pepper, and mix. Pour the meats into a mildew of related sizing, practically 1 liter—an ovenproof glass loaf pan is made up of the ease that you can perspective what’s moving on in—and pour in the most popular total of gelée (⅔ cup or 150 ml will keep factors alongside one another; two times that is standard). If you require, ultimate the complete with a layer of cooked rind positioned pores and skin facet up (you can determine to try to eat it or not), and then, to add retaining and chopping, add perfectly with parchment and fixed a lower nonreactive roasting pan on top to protect against the contents in opposition to floating about the aspects of the loaf pan. Position the full detail in a 350° F (175° C) oven for just about 20 minutes, right up until a thermometer registers 160° F (70° C), or right up until, Whilst you add a skewer for fifty percent a instant and then suddenly point it on your backside lip, it feels virtually burning warm. Awesome without eradicating the parchment and roasting pan. Then remove roasting pan and refrigerate. Serves quite possibly 8 to 10.","directions":"","url":"https://recipe.bluelayer.org/recipe/2388/fromage-de-t-te"},{"id":"2387","title":"PÂTÉ DE CAMPAGNE","ingredients":"Nation Pâté ½ cup (60 gr) finely chopped onion 1½ tablespoons (15 gr) lard or a gentle-tasting oil (20 ml) ⅔ pound (300 gr) lean pork in opposition to the shoulder ⅞ pound (375 gr) fresh new pork jowl without rind ¾ pound (335 gr) fresh new pork liver, trimmed of the nervy bits Caul fat to deal with the loaf, optional 1 superior egg 1 teaspoon (7 gr) finely chopped clean garlic 4 teaspoons (20 ml) Armagnac 1 tablespoon (20 gr) salt 1 teaspoon (2.5 gr) ground black pepper Cook the onion carefully in the weight, lined, with out coloring, till translucent. Refrigerate till chilly. Slash the lean pork, jowl, and liver into challenging 1-inch (2- to 3-cm) cubes, spread them out on a baking sheet, and refrigerate right up until exceptionally chilly, 1 hour or added. In the meantime, if you are working with caul fat, rinse it properly in tepid water and go away it soaking. Mix the onion and cubed pork in a bowl with the egg, garlic, and Armagnac; sprinkle with salt and pepper. Go the meat particularly as soon as in the course of the coarse holes (¼ to inch, or about 7 mm, in diameter) of a sharp meat grinder. mixture appropriately with your fingers and move forward to mixture for a couple minutes, till the texture, while remaining free, will become sticky and marginally elastic. Put it into a 6- to 8-cup (1.5- to 1.75-lt) terrine, if possible ceramic or ovenproof glass—the form doesn’t subject as long as the container retains the specifically total and is at minimum 3 inches (8 cm) deep. Pat the blend firmly into issue to take out air pockets. If you seek the services of caul bodyweight, squeeze it carefully to take out the soaking water, and point it over the terrine with the extra putting over the aspects. Slim with scissors consequently as to depart an inch or 2 (3 to 5 cm) all in excess of. Then diligently tuck that border down about the pâté mix and the facets of the terrine until it is taut. cover the final of the container with 2 levels of aluminum foil. Bake at 300° F (150° C) for about 1 hour, having the dish against the oven Although a thermometer reveals the centre of the pâté consists of accomplished above 165° F (72° to 75°C) or Whilst a steel skewer inserted for fifty percent a instant and then abruptly put on your backside lip feels virtually burning sizzling. Obtain and interesting to house temperature, then cover with plastic wrap and refrigerate right away. Generates about 2 excess weight (a small fewer than 1 kg), adequate to serve quite possibly 12 human beings.","directions":"","url":"https://recipe.bluelayer.org/recipe/2387/p-t-de-campagne"},{"id":"2385","title":"RILLAUDS D’ANJOU, OR RILLONS DE TOURAINE","ingredients":"Salted and Browned Pork Tummy 3 weight (1.5 kg) fresh new (unsalted) pork tummy 1½ tablespoons (20 gr) salt Black pepper 1 pound (500 gr) lard, optional Dry the tummy with paper towels and reduce it into 2-inch (5-cm) cubes. Blend them appropriately and frivolously with the salt and a constructive total of freshly ground pepper. Refrigerate the meat right away or for up to 24 several hours. Rinse and dry once again. in a broad, large pan, these as solid iron, brown the cubes extremely slowly but surely; on their particular they will shortly offer a detail of pounds, or add the optional lard. Flip the moment or two times, as necessary. Cook till soft—over 3 several hours. Choose the rillauds versus the weight with a slotted spoon. serve them warm, reheating if required. Makes around 16 parts, based on the thickness of the abdomen; one piece is a serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2385/rillauds-d-anjou-or-rillons-de-touraine"},{"id":"2384","title":"RILLETTES DE Excursions","ingredients":"Salted and Stirred Pork 1 pound (500 gr) pork weight in opposition to outer trimmings About ¾ pound (300 to 400 gr) spareribs in 1 or 2 ingredients, and any additional pork bones you may well comprise 2 bodyweight (1 kg) lean pork shoulder with assorted shades and textures of flesh ¼ cup (50 ml) water 1 tablespoon (22 gr) salt Minimize the pounds into about ½-inch (1-cm) cube, and put the ingredients in the backside of a to some degree large pot with a lid. Level the spareribs and any other pork bones on the bodyweight. Lower the lean pork into approximately 2½-inch (6-cm) squares, and level those people on best. Pour in the water. Cover the pot, serve the contents to a boil, and then decreased the heat to continue to keep a quite sturdy simmer. As the cooking proceeds, with the pot however coated, observe at periods to be certainly that nothing at all includes began to adhere and that there is some watery liquid in the backside. add a little bit of water if vital. When over 2 several hours, begin to keep track of for doneness: slash off a piece of dim lean meat, and a piece of gentle, level both equally on a plate, and watch no matter if they will crush with a fork—the mild muscle tissues will be accomplished 1st. (The exception about darkish muscle tissue, if you get started with 50 percent a pig, is the tenderloin, which chefs about as quick as the light.) to the close of cooking, ordinarily above 3 hrs, establish the doneness by way of chewing a small piece of specifically the dim meat. It is geared up the moment it is yieldingly soft yet doesn’t quickly switch to mush. Cautiously remove the spareribs to a plate, and if they’ve remaining any minor bones guiding, discard them. Even though the ribs are amazing adequate, scrape off their meat still not gristle and add that meat back again to the pot. Previously the busy action starts off. Preserve the lid off, add the salt, and switch the warm to lowish medium. Suggestion the pot after in a whilst consequently you can watch the backside. The reason is to evaporate more dampness and then with the remaining juices to kind a abundant brown glaze on the backside of the pot. Stir consistently to protect against sticking and, if vital, decrease the warm. When the glaze is made up of fashioned and the excess weight is nearly clear (if it’s cloudy, there’s way too substantially water remaining), get started stirring with a picket spatula or spoon, attaining down to the backside of the pot. As you do, the meat will crack into little parts and fibers, and the remaining dampness will dissolve utmost of the backside glaze, marketing style and coloration. Mash stubborn parts of meat as crucial to crack them up. There will arrive a second Even though the binding affect of the fantastic-textured meats will convey the complete jointly in a mass, with particularly a small melted weight at the backside of the pot. The rillettes are geared up. Although they are nonetheless amazingly very hot, shift them with a spoon to immaculate crocks, patient ramekins, or other ceramic or glass bins, continually stirring the blend however in the pot to reincorporate melted excess weight. Position the rillettes in about every container with the back again of a spoon, and automatically drive plastic wrap specifically on to the sizzling appear. Amazing and refrigerate. The rillettes continue to keep very well this course for around 5 times. To hold them more time than that—say for up to 1 thirty day period, refrigerated, paint the chilled show up with a rather slender layer of burning-warm lard (not involved in the ingredients over) to seal the show up in opposition to air. Though the layer of lard sets, paint yet again if essential to make sure the rillettes are comprehensively sealed. Just before you consume them, allow for them to very hot a very little, consequently they are no extended deeply chilled. Will make above 2½ fat (1.2 kg), adequate for possibly 18 to 20 humans.","directions":"","url":"https://recipe.bluelayer.org/recipe/2384/rillettes-de-excursions"},{"id":"2363","title":"Pull-Aside Pork","ingredients":"Ingredients Serves 6 1 tablespoon coconut oil 2 weight pork stew meat, cubed 2 yellow onions, chopped 4 medium tomatoes, chopped 4 cloves garlic, minced 2 teaspoons very hot chili powder 1 ⁄ 4 teaspoon ground cinnamon 1 ⁄ 4 teaspoon cayenne pepper 2 teaspoons dried oregano 2 teaspoons ground cumin 1 ⁄ 2 teaspoon salt 1 ⁄ 4 cup apple cider vinegar 1. Soften the coconut oil in a hefty skillet more than medium heat. Sauté the pork and onions in The oil until the meat is frivolously browned, in excess of 5–8 minutes. 2. Combine the tomatoes and garlic jointly in a heavy bowl. 3. Blend the spices, salt, and vinegar in a little bowl. 4. Place 50 percent of the tomato blend in the backside of the slow cooker. Sprinkle with 1 ⁄ 4 of The spice blend. 5. put the meat mixture over the tomato layer, and sprinkle with 1 ⁄ 2 of the spice Mix. 6. put the remaining tomato blend on top of the meat, and sprinkle with the Being spice mixture. 7. Cover and heat on a lower natural environment for 6–8 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/2363/pull-aside-pork"},{"id":"2362","title":"Conventional Sloppy Joes","ingredients":"Ingredients Serves 8 4 tablespoons olive oil 2 onions, peeled and thinly sliced 1 clove garlic, minced 1 pound 85/15 ground beef 1 pound ground pork 1 ⁄ 2 cup apple cider vinegar 1 ⁄ 2 cup tomato paste 1 ⁄ 4 teaspoon salt 1 ⁄ 2 teaspoon black pepper Simple Tomato Peeling Not every person likes peeled tomatoes. Often the existence of the peels provides specifically a little bit further more coloration and Texture. Nevertheless if you do peel, there is a effective trick. Set up the tomatoes in a bowl. Protect them with boiling Water for 2 minutes, then drain. This will loosen the skins for simpler peeling. 1. heat the oil in a large skillet over reduced warm. Sauté the onions in the skillet over lower Heat till tender, over 12–15 minutes. For the closing 2 minutes of cooking, add the garlic. Stir until cooked and fragrant. Shift to the slow cooker. 2. Brown the meat in the very same pan above medium warm, breaking into chunks; drain. add The meat, vinegar, tomato paste, salt, and pepper to the slow cooker. 3. Protect and heat on a small surroundings for 3–4 hrs.","directions":"","url":"https://recipe.bluelayer.org/recipe/2362/conventional-sloppy-joes"},{"id":"2358","title":"Cabbage and Sausage Soup","ingredients":"1/2 pound Vast majority luganega, cotechino, or other uncooked Italian sausage 1 medium onion, diced 2 garlic cloves, minced 2 carrots, diced 4 cups firmly packed thinly sliced green cabbage 5 cups chicken Stock or bought stock 1 (14.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 pound redskin potatoes, scrubbed and slash into 3/4 -inch cube 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1 tablespoon chopped fresh new thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. heat a skillet over medium-superior heat. add sausage and cook, breaking up lumps With a fork, for 3 to 5 minutes, or right up until sausage is browned. Remove sausage versus the Pan with a slotted spoon, and go it to the slow cooker. Discard all still 2 Tablespoons bodyweight to the skillet. 2. Add onion, garlic, and carrots to the skillet, and cook, stirring constantly, for 3 Minutes, or until onion is translucent. add cabbage, and cook for an even further 2 Minutes, or till cabbage starts off to wilt. Scrape mixture into the slow cooker. 3. Add stock, tomatoes, tomato paste, potatoes, parsley, oregano, and thyme to the Slow cooker, and stir perfectly. Cook on Small for 7 to 9 several hours or on high for 3 1/2 to 4 1/2 Hrs, or until potatoes are smooth. Year to taste with salt and pepper, and serve scorching. Take note: The soup can be composed up to 3 times in progress and refrigerated, tightly covered. Reheat it, included, in excess of small warm, stirring at times. Big difference: Different ground pork or ground beef for the sausage for a milder soup. Which add numerous recipes, this one calls for 2 tablespoons tomato paste. I acquire tomato paste that arrives in a Tube, which will continue to keep refrigerated for a several weeks. If you do open a can, freeze the getting sauce in 1-tablespoon quantities in an ice dice tray protected with plastic wrap. Then retail outlet the reduced cubes in a hefty Plastic bag for up to 6 weeks.","directions":"","url":"https://recipe.bluelayer.org/recipe/2358/cabbage-and-sausage-soup"},{"id":"2332","title":"French Countryside chicken and Pork Stew","ingredients":"Ingredients Serves 4 3 bodyweight pork chops 4 chicken breasts 2 tablespoons olive oil 10 pearl onions, peeled 4 cloves garlic, minced 2 cups sugar-totally free beef broth 1 ⁄ 4 cup sugar-free of charge chicken stock 2 tablespoons Dijon mustard 4 ounces (1 ⁄ 2 cup) fresh mushrooms, quartered 1 teaspoon scorching water 1 teaspoon tapioca flour Setting up Pearl Onions Anytime applying pearl onions, cook them initial inside boiling water for 3 minutes. Plunge them into chilly water. Remove them against the water and lower off the finishes prior to very easily getting rid of the pores and skin. 1. Remove the bones versus the pork and minimize the meat into 1 ⁄ 2 ” cubes. Remove the bones And pores and skin against the chicken and discard; slice the chicken into 1 ⁄ 2 ” cubes. 2. heat olive oil in a hefty skillet previously mentioned medium-high heat. Sauté the pork, chicken, Onions, and garlic until the meat is browned, above 7 minutes. 3. Drain off grease and add mixture to the slow cooker. 4. Add beef broth, chicken stock, and mustard in a medium bowl and pour blend Into the slow cooker. add mushrooms on top. 5. cover and cook on a small ecosystem for 8–9 hrs. 6. Around 30 minutes in advance of serving, deliver a paste of the incredibly hot water and tapioca flour; Add to the slow cooker, stirring very well. Cook found, stirring at times, right up until a Gravy develops. 7. Serve with preferred garnishes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2332/french-countryside-chicken-and-pork-stew"},{"id":"2328","title":"State chicken Stew","ingredients":"Ingredients Serves 4–6 2 weight chicken thighs, reduce into ingredients 1 large carrot, peeled and chopped 1 large onion, peeled and chopped 1 cup sugar-no cost chicken stock 2 cups water, separated 1 bouquet garni 1 teaspoon full black peppercorns 2 tablespoons butter, separated 1 tablespoon tapioca flour 1 ⁄ 4 pound salt pork 10 pearl onions 1 ⁄ 2 pound mushrooms 1 tablespoon chopped fresh parsley Much too Salty? If your soup is also salty, put a piece of uncooked potato in the soup or add a spoonful each individual of cider vinegar and Erythritol. If soup is way too greasy, eliminate in a lettuce leaf, then choose it again out when 2 minutes. The leaf will Get some grease alongside with it. 1. Stage the chicken thighs, carrot, onion, stock, 1 cup water, bouquet garni, and Peppercorns in a huge zip-ultimate plastic bag. Deliver of course the chicken is carefully Submerged in the marinade with the veggies. Level in the fridge to marinate Right away. 2. Right after marinating right away, remove the chicken; worry the marinade and preserve the Juice, discarding the greens and spices.3. Soften 1 tablespoon butter in a higher skillet about medium warm and blend in the tapioca Flour till combined. add the marinated chicken, stir for a number of minutes, then little by little Stir in the strained marinade and the getting 1 cup of water. Mixture to deliver of course there Are no lumps. 4. Go to the slow cooker. Protect and warm on a small ecosystem for 4–6 hrs. 5. Dice the salt pork and peel the pearl onions. Level the pork with the onions in a Medium pot, and address with water. Warm previously mentioned large warm right up until boiling; drain and Discard the liquid. 6. fresh the mushrooms via wiping with a moist material, then halve them. Sauté the boiled Pork, boiled onions, and mushrooms inside getting butter in a large skillet previously mentioned Medium heat right up until the pork is browned. Drain, then go to the slow cooker with The meat. 7. cover the slow cooker and warm on a small atmosphere for a different 2 hrs. Prior to serving, Stir in the parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/2328/state-chicken-stew"},{"id":"2324","title":"Meaty Chili","ingredients":"Ingredients Serves 8 8 slices thick-reduce sugar-totally free bacon 1 medium white onion, chopped 1 superior green pepper, diced 1 lower pink pepper, diced 1 pound ground beef 1 pound ground pork 1 (14.5-ounce) can fire-roasted diced tomatoes 1 (6-ounce) can tomato paste 3 tablespoons chili powder 1 tablespoon cumin 1 teaspoon garlic powder 2 teaspoons sugar-free of charge scorching sauce 1 teaspoon salt 1 cup sugar-free of charge beef broth 1. Cook bacon over medium-higher warm in a high skillet until crisp, regarding 10 minutes. 2. Remove bacon against heat, booking bacon pounds, and chop into reduced parts. 3. Put chopped onions and peppers in the exact skillet inside incredibly hot bacon grease and sauté Right up until translucent, 3–4 minutes. add ground beef and ground pork and cook until no For a longer time crimson. Drain liquid. 4. Put beef mixture, chopped bacon, and being ingredients in a slow cooker. Stir Right up until ingredients are blended and cook on reduced for 6 hrs.","directions":"","url":"https://recipe.bluelayer.org/recipe/2324/meaty-chili"},{"id":"2280","title":"Creamed Brussels Sprouts","ingredients":"Ingredients 5 tablespoons butter, separated 2 cloves garlic, minced 2 cups sliced Brussels sprouts 3⁄ 4 cup heavy cream 2 tablespoons grated Parmesan cheese 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon black pepper 1⁄ 2 cup crushed pork rinds 1. Preheat oven to 350°F. 2. Warm 2 tablespoons butter in a medium skillet in excess of medium-higher warm. add garlic and Sauté for 3 minutes. add Brussels sprouts and proceed to sauté right up until Brussels sprouts Are fork delicate, around 5 minutes. 3. Go Brussels sprouts, garlic, and melted butter to a 9” × 9” baking dish. add Product, Parmesan cheese, salt, and pepper. Sprinkle pork rinds flippantly previously mentioned the top of Brussels sprouts and top with remaining butter. 4. cover and bake for 30 minutes. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2280/creamed-brussels-sprouts"},{"id":"2248","title":"Floor Pork Stir-Fry","ingredients":"Ground Pork Stir-Fry Ingredients Serves 4 2 tablespoons coconut oil 1 medium yellow onion 3 cloves garlic, minced 1 heavy zucchini 1 pound ground pork 1 (10-ounce) bag clean spinach 1 cup chopped cooked broccoli 1 teaspoon ground sage 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon salt 1 teaspoon black pepper 1⁄ 2 teaspoon purple pepper flakes (optional) 1 large avocado, diced 1. Warm coconut oil in a medium skillet in excess of medium-higher warm. add onion and garlic And sauté until clear, in excess of 5 minutes. 2. Add zucchini and sauté until smooth, an additional 3–4 minutes. add ground pork and sauté Till no for a longer time crimson. Though meat is cooked, add spinach and sauté right up until wilted. add Broccoli, sage, granulated garlic, granulated onion, salt, black pepper, and purple pepper Flakes (if favored). Throw mixture until lightly protected with spices. 3. Remove against heat and divide into 4 bowls. top each serving with 1 ⁄ 4 avocado.","directions":"","url":"https://recipe.bluelayer.org/recipe/2248/floor-pork-stir-fry"},{"id":"2246","title":"Crammed Pork Tenderloin","ingredients":"Ingredients 1 pound pork tenderloin 4 slices prosciutto 4 slices cooked sugar-totally free bacon, chopped 1⁄ 2 teaspoon garlic powder 1⁄ 2 teaspoon ground sage 1⁄ 2 teaspoon black pepper 1⁄ 4 teaspoon salt 1⁄ 2 teaspoon dry mustard 1⁄ 4 cup product cheese, softened 1⁄ 4 cup feta cheese crumbles 1 cup frozen spinach, thawed 3 tablespoons additional-virgin olive oil 1. Preheat oven to 350°F. 2. Butterfly pork tenderloin and mounted apart. 3. Lay just about every reduce of prosciutto down on the pork. 4. Put bacon, garlic powder, spices, product cheese, feta cheese, and frozen spinach in a Medium blending bowl and battle right up until soft. 5. Spread filling previously mentioned prosciutto and roll tenderloin shut. Safe and sound pork with a kitchen area String. 6. Warm olive oil in a heavy pan previously mentioned medium-large heat. Sear pork for 2 minutes on each and every Aspect, then Space in a baking dish. 7. Bake for 30 minutes or till in is no more time crimson and thermometer reads 160°F.","directions":"","url":"https://recipe.bluelayer.org/recipe/2246/crammed-pork-tenderloin"},{"id":"2245","title":"Spaghetti and Spicy Meatballs","ingredients":"Ingredients Serves 4 2 large zucchini 2 tablespoons additional-virgin olive oil 1 cup chopped white onion 2 cloves garlic, minced 1 heavy egg 1⁄ 4 cup shredded pepper jack cheese 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 1⁄ 8 teaspoon pink pepper flakes 1⁄ 2 pound ground beef 1⁄ 2 pound ground pork 2 tablespoons butter 2 cups Marinara Sauce 1. Preheat oven to 375°F. 2. Reduce zucchini into extensive strips applying a vegetable slicer or a spiralizer. Fixed apart on to a Paper towel and let to sweat. 3. Warm olive oil above medium-warm in a superior skillet. add onions and garlic and sauté Until clear, 3–4 minutes. Fixed apart and let to amazing. 4. Put egg, cheese, salt, black pepper, crimson pepper, beef, and pork in a large blending bowl. Add onions and garlic and mixture until flippantly included. 5. Condition meat blend into 12 meatballs. Stage meatballs on a baking sheet and bake for 20 minutes or till inside temperature reaches 165°F. 6. Put butter in a skillet and warm about medium warm. add zucchini noodles and sauté, Stirring consistently, until softened however nonetheless business, regarding 5 minutes. Remove in opposition to warm. 7. Divide zucchini up into 4 servings. top each and every serving with 3 meatballs and 1 ⁄ 2 cup Marinara sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2245/spaghetti-and-spicy-meatballs"},{"id":"2239","title":"Chicken Cordon Bleu Casserole","ingredients":"Ingredients Serves 4 2 cups chopped cooked chicken breast 1 cup cooked diced sugar-absolutely free ham 1 cup cubed Swiss cheese 1⁄ 2 cup hefty product 1⁄ 2 cup sour cream 1⁄ 2 cup product cheese 1⁄ 2 teaspoon granulated garlic 1⁄ 2 teaspoon granulated onion 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon black pepper 1⁄ 2 cup beaten pork rinds 1. Preheat oven to 350°F. 2. Blend cooked chicken and diced ham and spread out in the backside of a 9” × 13” Baking dish. 3. Sprinkle Swiss cheese on best of chicken and ham. 4. Put hefty product, sour cream, and cheese in a medium saucepan and warm previously mentioned Medium heat right up until product cheese is melted and blend is soft. add garlic, onion, Salt, and pepper. Pour mix over chicken, ham, and Swiss cheese. 5. Sprinkle pork rinds throughout casserole. Bake for 30 minutes, or right up until a little browned And cheese is bubbly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2239/chicken-cordon-bleu-casserole"},{"id":"2228","title":"Spicy Sausage Egg Cups","ingredients":"Ingredients Serves 6 1⁄ 2 pound ground pork 1⁄ 2 teaspoon dried sage 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1⁄ 4 teaspoon crimson pepper flakes 1⁄ 4 medium yellow onion, chopped 1⁄ 4 cup chopped zucchini 12 large eggs 1 heavy avocado, diced 1. Preheat oven to 350°F. 2. Warm a huge skillet above medium warm and add ground pork, sage, salt, black pepper, And crimson pepper. Cook until meat is no for a longer period red. Remove pork with a slotted spoon And Set aside. add onion and zucchini to pan and sauté until smooth, around 4 minutes. Add cooked onion and zucchini to pork mix in a medium bowl. 3. Add eggs to pork blend and stir right up until blended. Oil each and every effectively of a 12-cup muffin Tin with a little selection of coconut oil and pour mixture flippantly into each individual properly. 4. Bake for 30 minutes or until egg is cooked for the duration of. 5. Top just about every egg cup with a couple of ingredients of avocado.","directions":"","url":"https://recipe.bluelayer.org/recipe/2228/spicy-sausage-egg-cups"},{"id":"2161","title":"Pork Stew with Chestnuts","ingredients":"1 1/2 weight boneless pork loin, lower into 1-inch cubes 2 tablespoons olive oil 1 medium onion, diced 1 carrot, diced 2 celery ribs, diced 2 tablespoons chopped fresh sage 2 cups dry pink wine 1/2 cup Chicken Stock or bought stock 1 (3-inch) cinnamon adhere 1 bay leaf Pinch of ground cloves 1 (10-ounce) jar cooked chestnuts 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with large-responsibility aluminum foil. Broil pork for 3 minutes for every facet, or till browned. Shift pork to the slow cooker, And pour inside any juices that add gathered in the pan. 2. heat oil in a tiny skillet previously mentioned medium-superior heat. add onion, carrot, celery, and Sage, and cook, stirring usually, for 3 minutes, or right up until onion is translucent. Scrape Blend into the slow cooker. 3. Add wine, stock, cinnamon adhere, bay leaf, and cloves to the slow cooker, and stir Nicely. Cook on Lower for 6 to 8 several hours or on Superior for 3 to 4 hrs, or until pork is smooth. 4. If cooking on small, enhance the heat to Superior. mixture cornstarch and 2 tablespoons chilly Water in a reduced cup. Stir chestnuts and cornstarch blend into pork. Cook for anadditional 15 to 20 minutes, or until juices are effervescent and a little bit thickened. Remove and discard cinnamon adhere and bay leaf, year to taste with salt and pepper, And serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2161/pork-stew-with-chestnuts"},{"id":"2160","title":"Pork Stew with Porcini and Juniper","ingredients":"1 ounce dried porcini mushrooms 1 1/2 cups chicken Stock or bought stock 2 1/2 excess weight state ribs, slice into 3-inch segments 2 tablespoons olive oil 1 huge shallot, minced 2 garlic cloves, minced 1/2 cup Dry white wine 2 tablespoons gin 2 anchovy fillets, minced 1 tablespoon chopped fresh marjoram 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Mix porcini mushrooms and stock in a saucepan, and bring to a boil over superior Heat, stirring at times. Soak mushrooms for 10 minutes, urgent mushrooms Down with the back again of a spoon to hold them submerged. Drain mushrooms, booking Soaking liquid, and chop mushrooms. Worry soaking liquid throughout a sieve included with A paper espresso filter or a paper towel. Set aside. 2. Preheat the oven broiler, and line a broiler pan with heavy-responsibility aluminum foil. Broil pork for 3 minutes for every facet, or until browned. Go pork to the slow cooker, And pour within any juices that add gathered in the pan. 3. heat oil in a reduced skillet more than medium-large heat. add shallot and garlic, and cook, Stirring continuously, for 3 minutes, or until shallot is translucent. Scrape mix into the Slow cooker.4. add mushrooms and soaking liquid, wine, gin, anchovies, and marjoram to the sluggish Cooker, and stir effectively. Cook on Lower for 6 to 8 hrs or on high for 3 to 4 hrs, or Until pork is comfortable. 5. If cooking on Lower, strengtchicken the heat to Superior. mix cornstarch and 2 tablespoons chilly Water in a small cup. Stir mix into pork. Cook for an excess 15 to 20 minutes, Or until juices are effervescent and a little bit thickened. Year to taste with salt and Pepper, and serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2160/pork-stew-with-porcini-and-juniper"},{"id":"2159","title":"Braised Pork Chops","ingredients":"4 to 6 (6-ounce) boneless pork loin chops 2 tablespoons olive oil 2 shallots, minced 2 garlic cloves, minced 1 tablespoon tomato paste 1/2 cup dry Marsala 1/2 cup dry crimson wine 2 tablespoons chopped new parsley 1 bay leaf 1/2 teaspoon fennel Seeds, crushed 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with heavy-accountability aluminum foil. Broil pork for 3 minutes for each aspect, or till browned. Go pork to the slow cooker, And pour in any juices that add gathered in the pan. 2. heat oil in a lower skillet around medium-superior warm. add shallots and garlic, and Cook, stirring normally, for 3 minutes, or until shallots are translucent. Scrape Mixture into the slow cooker. add tomato paste, Marsala, wine, parsley, bay leaf, and Fennel seeds to the slow cooker, and stir effectively. 3. Cook on small for 6 to 8 hrs or on high for 3 to 4 hrs, or until pork is soft. Remove and discard bay leaf. If cooking on Reduced, boost the warm to large. Mixture Cornstarch with 2 tablespoons chilly water in a low cup. add cornstarch mix to The slow cooker, protect, and cook for an added 10 to 15 minutes, or until the juices Are effervescent and a bit thickened. Year to taste with salt and pepper, and serve Incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2159/braised-pork-chops"},{"id":"2158","title":"Herbed Pork Roast","ingredients":"1 (2-pound) boneless pork roast, ideally shoulder 6 garlic cloves, minced 1/4 cup Fresh new chopped rosemary 2 tablespoons chopped new parsley 2 tablespoons chopped new sage Salt and freshly ground black pepper to taste 3 celery ribs, reduce into 4-inch lengths 1/3 cup Chicken Stock or obtained stock 1. Rinse pork and pat dry with paper towels. mix garlic, rosemary, parsley, sage, Salt and pepper in a blending bowl. Deliver slits deep into pork, and things fifty percent of blend Into the slits. Rub being mix on the exterior of pork. Set up celery in the Backside of the slow cooker to sort a trivet. 2. Preheat the oven broiler, and line a broiler pan with heavy-responsibility aluminum foil. Broil pork for 3 minutes for each aspect, or until browned. Shift pork to the slow cooker, And pour inside any juices that consist of gathered in the pan. Pour stock over pork. 3. Cook on Large for 2 hrs, tchicken avert the warm to Reduced and cook for 4 several hours, or till Pork is fork soft. Carve pork into slices, and moisten with pan juices to the gradual Cooker. serve scorching. Notice: The dish can be penned up to 2 times inside progress and refrigerated, tightly Protected. Reheat it, included, in a 350°F oven for 20 to 25 minutes, or till sizzling. Distinction: Different a boned and rolled breast of veal for the pork. The cooking period will Continue being the similar.Browning meat below the broiler accomplishes 2 aspects While taking a slow cooker. It presents the meat A a lot more exciting shade, and it heats it as a result that it passes for the duration of the “possibility zone” of 40°F to 140°F Quicker, specially if you’re cooking on Lower.","directions":"","url":"https://recipe.bluelayer.org/recipe/2158/herbed-pork-roast"},{"id":"2131","title":"Chicken with Prosciutto","ingredients":"1 (3- to 4-pound) chicken, minimize into serving ingredients, or 6 chicken sections of your conclusion 2 tablespoons olive oil 1/4 pound Prosciutto, slice into little julienne 1 shallot, minced 3 garlic cloves, minced 1 (14.5-ounce) can tomatoes, undrained 2/3 cup dry white wine 1/2 cup chicken Stock or ordered stock 2 tablespoons chopped fresh marjoram or 2 teaspoons dried Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with large-accountability aluminum foil. Rinse chicken and pat dry with paper towels. Broil chicken parts for 3 minutes for each Aspect, or until browned. Shift chicken ingredients to the slow cooker, pores and skin facet down. 2. Warm oil in a little skillet about medium-higher warm. add prosciutto, shallot, and Garlic, and cook, stirring continuously, for 3 minutes, or until shallot is translucent. Scrape mixture into the slow cooker. 3. Add tomatoes, wine, stock, and marjoram to the slow cooker, and stir effectively. Cook On Reduced for 6 to 8 several hours or on large for 3 to 4 hrs, or until chicken is cooked all through, Smooth, and no for a longer time purple. Year to taste with salt and pepper, and serve incredibly hot. Notice: The dish can be published up to 2 times within progress and refrigerated, tightly Included. Reheat it, included, in a 350°F oven for 20 to 25 minutes, or right up until warm. Distinction: Alternate cubes of boneless pork loin or pork shoulder for the chicken, and the Cooking period will continue being the identical.Exactly 4 ounces of chicken delivers extra than 2-thirds of your protein desires for the working day, and that’s For just 223 energy. One more physical fitness reward is that the excess weight in chicken is significantly less saturated than the bodyweight inside Beef—discounting the pores and skin. One of the other largest dietary contributions of chicken is that the Similar measurement serving involves further more than 100% of the day-to-day value for tryptophan. Tryptophan is one Of the 10 very important amino acids we add to try to eat day-to-day.","directions":"","url":"https://recipe.bluelayer.org/recipe/2131/chicken-with-prosciutto"},{"id":"2130","title":"Chicken with Mushrooms","ingredients":"1 (3- to 4-pound) chicken, reduce into serving areas, or 6 chicken parts of your determination 1/4 cup Olive oil 2 huge onions, halved and thinly sliced 2 garlic cloves, minced 1 pound cremini mushrooms, wiped with a soaked paper towel, trimmed, and sliced 1 (28-ounce) can diced tomatoes, undrained 1/2 cup Dry white wine 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 tablespoon chopped fresh sage or 1 teaspoon dried 1 tablespoon chopped new rosemary or 1 teaspoon dried Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with hefty-obligation aluminum foil. Rinse chicken and pat dry with paper towels. Broil chicken ingredients for 3 minutes for every Aspect, or till browned. Move chicken parts to the slow cooker, pores and skin aspect down. 2. Warm oil in a heavy skillet above medium-large warm. add onions, garlic, and Mushrooms, and cook, stirring generally, for 5 minutes, or until mushrooms start off to Melt. Scrape blend into the slow cooker. 3. Add tomatoes, wine, thyme, sage, and rosemary to the slow cooker, and stir effectively. Cook on Reduced for 6 to 8 hrs or on Large for 3 to 4 several hours, or until chicken is cooked In the course of, soft, and no lengthier red. Time to taste with salt and pepper, and serve Sizzling. Observe: The dish can be composed up to 2 times in progress and refrigerated, tightly Coated. Reheat it, lined, in a 350°F oven for 20 to 25 minutes, or till sizzling.Distinctions: Alternate 4 to 6 (4 to 6-ounce) boneless pork chops for the chicken. Add 1/2 cup chopped dried porcini mushrooms to the slow cooker. Optimum of the mushrooms we discover within supermarkets are the very same species, Agaricus bisporus. What Makes The distinction is their age. White button mushrooms are the youngest, cremini are in the heart, and Portobello is what we call them Whilst they’re large and outdated.","directions":"","url":"https://recipe.bluelayer.org/recipe/2130/chicken-with-mushrooms"},{"id":"2129","title":"Seafood Stew with Sausage","ingredients":"1/2 pound thick cod fillet 1/2 pound swordfish fillet 1/2 pound bay scallops 2 juice oranges, washed 1/4 pound Pancetta or bacon, diced 1 medium onion, diced 1 carrot, sliced 1 celery rib, sliced 3 garlic cloves, minced 1/2 pound Luganega or other fresh pork sausage, eliminated versus casings if required 1 (14.5-ounce) can diced tomatoes, undrained 1/2 cup Dry white wine 3 cups Seafood Stock or store-bought stock 3 tablespoons chopped fresh basil or 1 teaspoon dried 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf Salt and freshly ground black pepper to taste 1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones. Slice fish into 1-inch cubes. Refrigerate fish and scallops until prepared to seek the services of, tightly Coated with plastic wrap. Grate off zest, and then squeeze oranges for juice. Preset Apart. 2. Cook pancetta in a large skillet previously mentioned medium-higher warm for 4 to 5 minutes, or until Browned. Remove pancetta in opposition to the pan with a slotted spoon, and go it to theslow cooker. Discard all still 2 tablespoons grease. 3. Add onion, carrot, celery, garlic, and luganega to the skillet. Cook, stirring Usually, for 3 minutes, or until onion is translucent. Scrape mixture into the sluggish Cooker. 4. Add tomatoes, orange zest, orange juice, wine, stock, basil, parsley, thyme, and bay Leaf to the slow cooker, and stir perfectly. Cook on Small for 6 to 8 several hours or on large for 3 To 4 several hours, or until veggies are gentle. 5. If cooking on Small, boost the heat to large. add fish, and cook for 30 to 50 minutes, Or until fish is cooked in the course of and flakes simply. Remove and discard bay leaf, time To taste with salt and pepper, and serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2129/seafood-stew-with-sausage"},{"id":"2121","title":"Bolognese Sauce","ingredients":"3 tablespoons olive oil, separated 1 pound lean ground beef 1/2 pound Lean ground pork 1 medium onion, diced 2 garlic cloves, minced (optional) 1 heavy carrot, chopped 2 celery ribs, chopped 1 (28-ounce) can beaten tomatoes 3/4 cup full milk 1/2 cup dry white wine 3 tablespoons chopped new parsley 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 tablespoon new thyme or 1/2 teaspoon dried 2 bay leaves Salt and freshly ground black pepper to taste 1. heat 1 tablespoon oil in a large skillet more than medium-large warm. Crumble beef and Pork into the skillet, and cook for 3 minutes, breaking up lumps with a fork. Shift Meats to the slow cooker with a slotted spoon, discard bodyweight, and wipe out the skillet With paper towels. 2. Warm remaining oil in the skillet over medium-superior warm. add onion, garlic (if Making use of), carrot, and celery. Cook, stirring constantly, for 3 minutes, or until onion is Translucent. Scrape blend into the slow cooker. 3. Add tomatoes, milk, wine, parsley, rosemary, thyme, and bay leaves to the sluggish Cooker. Stir perfectly.4. Cook on small for 6 to 8 several hours or on large for 3 to 4 several hours, or until meats are smooth. If cooking on Small, enhance the warm to large. Find the slow cooker, and cook for 1 Hour. Remove and discard bay leaves, and period to taste with salt and pepper.","directions":"","url":"https://recipe.bluelayer.org/recipe/2121/bolognese-sauce"},{"id":"2074","title":"Fried chicken","ingredients":"Ingredients Serves 4 3⁄ 4 cup beaten pork rinds 1⁄ 4 cup grated Parmesan cheese 1⁄ 2 teaspoon garlic powder 1⁄ 2 teaspoon onion powder 1⁄ 2 teaspoon dried minced onion 1⁄ 4 teaspoon salt 1⁄ 2 teaspoon black pepper 2 huge eggs 1 pound or 4 (4-ounce) boneless, skinless chicken breasts 2 tablespoons coconut oil 1. Put pork rinds, Parmesan cheese, garlic powder, onion powder, minced onion, salt, And black pepper in a large blending bowl and stir till perfectly blended. 2. Break eggs into a different bowl and whisk. 3. Dip every chicken breast into eggs and then coat within pork rind mix, manufacturing yes the Chicken is comprehensively lined. 4. Warm coconut oil in a skillet over medium-high heat. Though coconut oil is sizzling, stage Chicken breasts into pan. Allow for cook for 5–7 minutes or until pork rind crust is Browned. Convert chicken over and allow for cook for an additional 5–7 minutes until cooked In the course of. 5. Serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2074/fried-chicken"},{"id":"2073","title":"Meatball “Sub”","ingredients":"Ingredients Serves 6 (18 meatballs) 1 pound ground beef 1⁄ 2 pound ground pork 2 tablespoons grated Parmesan cheese 2 hefty eggs 1⁄ 4 cup chopped fresh basil 2 tablespoons minced fresh parsley 1 tablespoon minced garlic 1 teaspoon salt 1⁄ 2 teaspoon black pepper 6 slices provolone cheese 1 cup Marinara Sauce 1. Preheat oven to 325°F. 2. Combine beef, pork, Parmesan cheese, eggs, basil, parsley, garlic, salt, and pepper in a Large blending bowl till properly merged. 3. Roll meat mixture into 1” balls and level over 1” aside on a baking sheet. Bake right up until Cooked throughout, over 15 minutes. Remove meatballs against the oven and fixed apart to Interesting for a couple minutes. 4. Destination 1 reduce of provolone cheese flat on a plate and put 3 meatballs on one aspect of it. Pour 1 ⁄ 6 of the marinara sauce about the meatballs. Fold the other facet of the cheese Over the meatballs.","directions":"","url":"https://recipe.bluelayer.org/recipe/2073/meatball-sub"},{"id":"2072","title":"“Mac” ’n’ Cheese","ingredients":"Ingredients 6 cups cauliflower florets 3 ounces product cheese 1 cup hefty product 1 1 ⁄ 2 cups shredded Cheddar cheese, separated 1⁄ 2 teaspoon black pepper 1⁄ 4 teaspoon garlic powder 1⁄ 4 teaspoon salt 1⁄ 2 cup beaten pork rinds 1. Preheat oven to 375°F. 2. Fill a double boiler with water and carry water to a boil. Minimize cauliflower into reduced Parts and stage in the best aspect of the double boiler. Steam until smooth, about 5 Minutes. 3. Remove cauliflower to double boiler and stage in a strainer. 4. Soften product cheese in a medium saucepan above medium warm. add heavy cream and Whisk until put together. Whisk in 1 cup of Cheddar cheese, pepper, garlic powder, and Salt. After cheese incorporates melted, remove versus warm. 5. Go strained cauliflower to a 9” × 9” baking dish. Pour in cheese mixture and Throw to coat cauliflower. Sprinkle being 1 ⁄ 2 cup of cheese and pork rinds on top. Bake until bubbly, relating to 20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2072/mac-n-cheese"},{"id":"2065","title":"Italian Wedding ceremony Soup","ingredients":"4 large eggs, flippantly crushed, separated 1/3 cup Italian breadcrumbs 1/4 cup milk 1/4 cup grated whole milk mozzarella cheese 5 garlic cloves, minced, separated 3/4 pound ground pork 1/2 pound ground veal Salt and freshly ground black pepper to taste 6 cups chicken Stock or procured stock 1 fennel bulb, rinsed, trimmed, and thinly sliced 1/2 pound Escarole, cored and coarsely chopped 1/2 cup orzo 1/2 cup freshly grated Parmesan, separated Vegetable oil spray 1. Preheat the oven to 500°F. Line a broiler pan with hefty-responsibility aluminum foil, and Grease the foil with vegetable oil spray or vegetable oil. 2. Add 2 eggs, breadcrumbs, milk, cheese, and 2 garlic cloves into a blending Bowl, and whisk nicely. add pork and veal, blend properly, and year to taste with salt and Pepper. Sort mix into 1-inch balls, and vacation put them on the greased foil. Brown Meatballs in the oven for 10 minutes, or until frivolously browned. Go meatballs to The slow cooker with a slotted spoon. 3. Add stock, fennel, and getting garlic to the slow cooker. Cook on Small for 6 to 8 Several hours or on large for 3 to 4 several hours, or right up until meatballs are cooked during and fennel is Gentle.4. If cooking on small, strengtchicken the heat to large. add escarole and orzo to the gradual Cooker. Cook on high for 20 to 30 minutes, or until orzo is cooked al dente. Period to Style with salt and pepper, and serve warm, passing cheese individually. Observe: The soup can be penned up to 3 times in progress and refrigerated, tightly Coated. Reheat it, lined, in excess of small heat, stirring at times. Differences: Different ground turkey for the pork and veal. Choice curly endive for the escarole.","directions":"","url":"https://recipe.bluelayer.org/recipe/2065/italian-wedding-ceremony-soup"},{"id":"2041","title":"grilled Pork Sandwiches","ingredients":"With Broccoli Rabe You’ll Require:<br>4 cloves garlic, minced1 tsp chopped new rosemary<br>1 tsp fennel seeds, somewhere<br>around chopped<br>3 Tbsp olive oil<br>1 lb pork<br>tenderloin Salt<br>and black pepper to taste<br>1 bunch broccoli rabe, backside<br>50 percent of stems eliminated<br>1⁄2 tsp purple pepper flakes<br>1⁄2 cup jarred roasted pink peppers<br>4 slices sharp provolone<br>4 seeded hoagie rolls","directions":"• add 50% of the garlic, the rosemary, and fennel seeds in a blending bowl with 2 Tablespoons of the olive oil. Year the pork all more than with salt and pepper and Add in a sealable plastic bag with the rosemary mixture. Seal and refrigerate for At minimum 1 hour (or up to 6 several hours). • Convey a pot of salted water to a boil. add the broccoli rabe and cook for above 7 Minutes, until simply gentle. Drain. heat the being 1 tablespoon olive oil in a large Sauté pan. add the remaining garlic and the pink pepper flakes and sauté for 2 minutes. Add the broccoli rabe and cook for 3 minutes, right up until Really comfortable. Year with salt and Pepper. • Preheat a grill over medium-large heat. Remove the pork against the bag and grill, Turning from time to time, for over 12 minutes, until the appear is frivolously charred and enterprise Nevertheless carefully yielding to the contact, and an quick-examine thermometer inserted into the Thickest aspect of the meat registers 150°F. Take it easy the pork for 5 minutes prior to cutting Into skinny rounds. • Divide the pork, broccoli rabe, peppers, and provolone in between the hoagie rolls. Point the sandwiches on the grill and cook for in excess of 2 minutes for each facet, right up until the Bread is flippantly toasted. Would make 4 servings","url":"https://recipe.bluelayer.org/recipe/2041/grilled-pork-sandwiches"},{"id":"2037","title":"LASAGNE BOLOGNESE","ingredients":"Lasagne alla bolognese For the sauce Deliver the sauce: Warm the olive oil in a large skillet previously mentioned medium. Sauté the celery, onion, and carrot. add the bay leaf and move forward To sauté till the greens are golden-brown. add the ground Beef, ground pork, and pancetta and cook more than medium large until The meat commences to brown. Year with salt and pepper. Stir in the Crimson wine and cook until it evaporates thoroughly. small the heat And add the tomato paste. add the water (or more than enough to add the Meat mixture) and cook slowly but surely above small warm for at bare minimum 30 minutes. Discard the bay leaf. 2 tbsp. (30 ml) far more-virgin olive oil 1 oz. (30 g) celery (above 1 stalk), Chopped 2 oz. (50 g) onion (above 1 minor), Chopped 1 3/4 oz. (50 g) carrot (above 1 lower), Peeled and chopped 1 bay leaf 4 oz. (120 g) ground beef 3 1/2 oz. (100 g) ground pork 3/4 oz. (20 g) pancetta Salt and freshly ground black pepper To taste 1/3 cup (80 ml) purple wine 2 oz. (60 g) tomato paste 2 cups (500 ml) water Deliver the béchamel sauce: Soften the butter in a large-bottomed Pan. To create a roux, add the flour and whisk the butter and flour Alongside one another for 3 to 4 minutes in excess of small warm, until smooth. heat the Milk in a individual pan, then add to the roux, pouring it in a gradual Flow. Time with salt and nutmeg and move forward cooking, whisking Normally to prevent the development of lumps, until the sauce is thick And creamy. If the béchamel is far too thick, add a little bit of milk. If it is also Slim, allow for it cook for a couple far more minutes. For the béchamel 2 tbsp. (30 g) unsalted butter 2 tbsp. (25 g) all-reason flour 2 cups (500 ml) milk Grated nutmeg to taste Salt to taste Warm the oven to 350°F (175°C). Butter a 9- via 13-inch (23 by way of 33 cm) baking dish and set up the very first layer of lasagna lengthwise. Lightly spread a layer of sauce in excess of it, adopted through the béchamel and A handful of the grated Parmigiano. Proceed to layer the lasagna, Sauce, béchamel, and Parmigiano right up until you add employed the relax of the Ingredients. Complete with the béchamel, a generous dusting of cheese, And a several areas of butter. Bake the lasagne for 25 to 30 minutes, Or right up until golden-brown. Make it possible for it interesting for 5 minutes and serve. 8 sheets oven-organized lasagna 3/4 cup (80 g) grated Parmigiano Reggiano Cheese 1 1/2 tbsp. (20 g) Unsalted butter, Lower into areas","directions":"","url":"https://recipe.bluelayer.org/recipe/2037/lasagne-bolognese"},{"id":"2035","title":"Pork Tenderloin","ingredients":"With grilled Tomatillo Salsa You’ll Have to have: 1 pork tenderloin (1–11⁄2 lb) 1 Tbsp Southwestern Rub Salt to taste TOMATILLO SALSA 1 lb tomatillos, husks eliminated 1 small yellow onion, halved 1 jalapeño pepper 1⁄2 cup cilantro leaves Juice of 1 lime 2 cloves garlic, chopped 8 corn tortillas, heated on the grill How to Deliver It: • Period the pork with the spice rub and salt, protect, and refrigerate for at small 1 hour (or up to 8 several hours). • Preheat a grill above medium heat. Anytime incredibly hot, grill the pork, turning often, for 12 to 15 minutes, until perfectly browned on all facets, enterprise yet carefully yielding to the Contact, and an immediate-examine thermometer inserted into the thickest element of the pork Registers 150°F. Despite the fact that the pork chefs, grill the tomatillos, onion, and jalapeño, Turning, for more than 10 minutes, till smooth and flippantly blistered against the warm. • Despite the fact that the pork rests, blend the tomatillos, onion, jalapeño, cilantro, lime juice, And garlic in a blender. Pulse till tender. Year with salt. • Minimize the pork and serve with the tomatillo salsa and tortillas. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/2035/pork-tenderloin"},{"id":"2032","title":"CABOOSE-Structure PULLED PORK WITH HONEY MUSTARD SLAW","ingredients":"FOR THE BARBECUE FLAVORS 1 pork shoulder or butt (3 fat/1.35 kg or as a result) 1 tablespoon (15 mL) of chili powder 1 tablespoon (15 mL) of ground cumin 1 tablespoon (15 mL) of paprika 1 tablespoon (15 mL) of garlic powder 1 tablespoon (15 mL) of onion powder 1 tablespoon (15 mL) of dried oregano ¼ cup (60 mL) of molasses (or honey or brown sugar) ¼ cup (60 mL) of Dijon mustard 1 bottle (355 mL) of neighborhood root beer, this kind of as J.J. Stewart or Babbling Brooke's ½ cup (125 mL) of cider vinegar ½ teaspoon (2 mL) or much more of your beloved warm sauce FOR THE SNAPPY COLESLAW 2 tablespoons (30 mL) of honey 2 tablespoons (30 mL) of yellow mustard 2 tablespoons (30 mL) of cider vinegar 1 tablespoon (15 mL) of olive oil ½ teaspoon (2 mL) of sea salt ½ teaspoon (2 mL) of your most loved scorching sauce 1 bag (over 14 ounces/400 g) of coleslaw mixture (or 4 cups/1 L of shredded cabbages and carrots) FOR THE SANDWICHES 8 to 12 of your favourite crusty sandwich rolls or buns, break and warmed Some early morning preheat your slow cooker at its cheapest environment. Slash the pork shoulder into 4 parts and snuggle them into their dwelling for the working day. Whisk the dry spices collectively in a medium bowl. Established apart 50% of the mix, then stir the molasses, mustard, root beer, vinegar and sizzling sauce into the unwind. Pour the functions in excess of the meat, flipping the ingredients to flippantly unfold the flavors. Deal with and stroll absent for the working day. Transform the meat the moment or 2 times if you can, yet use’t anxiety if you can’t. Accurately just before you’re prepared to feast, stir in the reserved spices, brightening their flavors as you just take geared up for evening meal. With the meat even now in the slow cooker, tug and pull it into minor shreds with a few of tongs or forks. Stir the will work alongside one another flippantly. You can deliver the coleslaw times in progress or simply just before you produce the sandwiches. Effortlessly whisk the honey, mustard, vinegar, olive oil, salt and warm sauce collectively in a large bowl till delicate, then add the coleslaw mix and diligently throw to frivolously spread the dressing flavors. Develop your sandwiches, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/2032/caboose-structure-pulled-pork-with-honey-mustard-slaw"},{"id":"2017","title":"Carolina Pulled Pork","ingredients":"You’ll Want:<br>1<br>8–10lb piece pork shoulder (if possible<br>one with<br>a generous crown of weight on top) Salt<br>and black pepper to taste<br>4 cups hickory wooden chips, wet in hot water for<br>30 minutes NC Vinegar Sauce, SC Mustard Sauce, or Conventional Barbecue Sauce Cole Slaw Potato rolls, warmed * The excess weight cap renders slowly but surely<br>although it chefs, basting your pork the natural way devoid of Significantly impacting the calorie depend.","directions":"• A handful of hrs right before cooking, period the pork shoulder all above with salt and pepper And return to the fridge. • Preheat a grill in excess of reduced heat. You have to have to hold a temperature among 200 and 300°F, which on a large gasoline grill indicates lights exactly one or 2 burners on the most affordable Atmosphere. Stage a cup of the hickory chips in a wooden-chip box and level the box below The grate, previously mentioned the flame. (If making use of charcoal, you can add the chips straight to the very hot Coals.) Desired destination the pork on the grill and finish the lid. grill for 3 to 4 several hours, fresh The wooden chips from time to time and basting the meat with 50 percent of the NC Vinegar Sauce Just about every 30 minutes or consequently. The outdoors of the pork really should be a deep amber colour and the Meat must pull absent conveniently with a established of tongs. • Allow the pork unwind for 15 to 20 minutes, then seek the services of tongs or forks to shred it into long Strands. As an alternative, you can use 2 knives to chop it into great ingredients (the Standard route Japanese-style and design Carolina barbecue is aided). • serve the barbecue with any or all of the sauces, alongside with slaw and buns on the Aspect for generating sandwiches. Makes 12 to 16 servings (relying on the sizing of the shoulder)","url":"https://recipe.bluelayer.org/recipe/2017/carolina-pulled-pork"},{"id":"2015","title":"Tacos al Pastor","ingredients":"You’ll Have to have:<br>2 Tbsp white vinegar<br>1⁄2 Tbsp orange juice<br>1 onion, chopped<br>2 cloves garlic, chopped<br>2 Tbsp chipotle pepper in<br>abodo<br>1⁄2 Tbsp guajillo chile powder Pinch cinnamon<br>1 lb pork loin, sliced into<br>1⁄2\" rounds Salt<br>and black pepper<br>1<br>avocado, peeled<br>and pitted<br>1 cup Tomatillo Salsa or shop-ordered salsa verde<br>2 thick slices pineapple<br>8 corn tortillas<br>1 handful cilantro, chopped Lime wedges * If you can’t identify guajillo chile powder,<br>a common chili powder can be Substituted.","directions":"• in a foodstuff processor or blender, add the vinegar, orange juice, onion, garlic, Chipotle pepper, guajillo, and cinnamon and pulse to a uniform puree. Period the Slices of pork all above with salt and pepper, then add with the marinade in a Sealable plastic bag. Seal and refrigerate for at bare minimum 1 hour (or up to 4 hrs). • in a low blending bowl, mash the avocado into a smoothish puree, then stir in the Salsa to sort a thick sauce. • Preheat a grill or grill pan about higher warm. Remove the pork ingredients against the marinade And grill for 2 to 3 minutes for each aspect, right up until browned on the exterior, company to the contact, And cooked throughout. Though the pork chefs, grill the slices of pineapple for 2 to 3 Minutes for every aspect, until smooth grill marks establish on the flesh. • Heat the tortillas (on the grill or in a fresh, wet towel in the microwave), then fill Each and every with pork and pineapple and top with the avocado mix and cilantro. serve With lime wedges on the aspect. Tends to make 4 servings","url":"https://recipe.bluelayer.org/recipe/2015/tacos-al-pastor"},{"id":"2006","title":"TUSCAN-Layout ROAST LOIN OF PORK","ingredients":"Arista alla toscana Planning season: 30 minutes + 1 hour cooking season 4 Servings Strategy 2 1/4 pounds. (1 kg) bone-in pork loin roast 2 cloves garlic, chopped 2 sprigs fresh new rosemary, chopped Salt and freshly ground black pepper To taste 1/3 cup in addition 1 1/2 tbsp. (100 ml) Added-virgin olive oil Heat the oven to 350°F (175°C). Partly individual the bones versus The joint of meat without reducing the bone. Blend jointly the garlic, rosemary, a generous pinch of salt, and a Pinch of pepper. Unfold 50 percent of the mixture involving the bone And the meat. Tie the 2 sections of the joint with each other with kitchen area Cord. Unfold the unwind of the garlic blend over the outside the house of The meat, massaging effectively. Space the meat in a roasting pan. Drizzle with the oil and roast in The oven for regarding 1 hour, or until a meat thermometer inserted Into the middle of the pork reads 155°F (68°C). Make it possible for chill out for 10 Minutes, remove the wire and the bone, and reduce the meat. serve With the hot cooking juices.","directions":"","url":"https://recipe.bluelayer.org/recipe/2006/tuscan-layout-roast-loin-of-pork"},{"id":"1977","title":"Grilled Pork & Peaches","ingredients":"You’ll Need to have:<br>4 thick-reduce (1\"), bone-in pork chops (8 oz every) Olive oil Salt<br>and black pepper to taste<br>2 organization peaches or nectarines, halved<br>and pitted<br>2 Tbsp pine insane, toasted<br>1 little red onion, thinly sliced<br>1⁄2 cup crumbled blue cheese<br>1 Tbsp balsamic vinegar * Prepackaged pork chops<br>are minimize way too skinny,<br>as<br>a result they dry out simply. Contain the butcher Slice them thick<br>and depart them on the bone.","directions":"• Warm a grill or grill pan over higher heat. Brush the pork with olive oil and period with Salt and pepper. grill for 4 to 5 minutes on every aspect, until the outdoors is evenly Charred and an instantaneous-go through thermometer inserted into the thickest component of the pork Registers 150°F. • Whilst the chops cook, brush the peach halves with oil and add them to the grill, lower Aspect down. grill for 5 minutes, until smooth, then convert and grill for a further 2 minutes. Remove, cut, and throw with the pine outrageous, onion, blue cheese, and vinegar; year With salt and pepper. top just about every chop with a quarter of the peach mix and serve. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1977/grilled-pork-peaches"},{"id":"1962","title":"Basic German Fleisch Salad","ingredients":"Ingredients 1/2 lb fine pork sausage, rigid more than enough to cut, minimize into small cubes 3 medium pickles, slice into very little cubes 3 -5 stalks fresh parsley, chopped 2 -3 stalks clean dill, chopped 1/4 mayonnaise 1/2 teaspoon yellow mustard Fresh new black pepper and sea salt, to taste Guidance Combine all the things collectively in bowl and then hold in fridge for a bare minimum of 60 min To 2 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/1962/basic-german-fleisch-salad"},{"id":"1913","title":"Loaded Pork Chops","ingredients":"You’ll Have to have: 4 boneless pork chops (above 6 oz every) Salt and black pepper to taste 1⁄2 cup dried cranberries 1⁄2 cup fresh goat, feta, or blue cheese 1⁄4 cup walnuts, chopped 1 tsp fennel seeds, about chopped * Visual appearance for chops that are at bare minimum 3⁄4\" thick to create the stuffing much easier. How to Deliver It: • Preheat a grill above medium heat. use a paring knife to slice a pocket in the facet of Each chop, creating it as deep and as long as you can without having definitely puncturing any Other component of the meat. Employ your palms to thoroughly extend out the pocket to develop a Little bit of a lot more area. Year the chops all previously mentioned with salt and pepper. • Blend the cranberries, goat cheese, walnuts, and fennel seeds in a blending bowl. Things the chops with the mixture until they’re amazingly total and harmless with toothpicks. Point the chops on the grill, stop the lid, and grill, turning after, for more than 15 minutes, Until browned and cooked all the path during. Tends to make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1913/loaded-pork-chops"},{"id":"1908","title":"Asian Chicken Meatballs","ingredients":"You’ll Have to have:<br>1 lb ground Chicken or pork<br>1 little red onion, minced<br>2 cloves garlic, minced<br>1 Tbsp minced fresh ginger<br>1 Tbsp minced lemongrass (optional)<br>1 jalapeño pepper, minced<br>2 tsp sugar<br>1 tsp salt<br>4–8 picket skewers, moist within water for<br>20 minutes Boston lettuce, steamed rice, pickled cucumbers<br>and onions (perspective Discover the Tactic to the straight), Hoisin,<br>and/or sriracha for serving","directions":"• Preheat a fresh, flippantly oiled grill or grill pan over medium warm. in a large blending Bowl, mix the ground meat with the onion, garlic, ginger, lemongrass if most popular, Jalapeño, sugar, and salt, stirring carefully to lightly spread all the ingredients. Roll The mixture into golfing ball–sizing orbs, then cautiously thread 3 or 4 on to each skewer. • Whilst your grill is incredibly hot, add the meatball skewers and grill for 4 to 5 minutes for each aspect, Until a light char includes designed on the outdoors and the meatballs are cooked in the course of. Anytime performed, they must experience organization, nonetheless springy to the contact. • Seek the services of the lettuce and rice to create small Asian-design and style wraps with the meatballs, topping With cucumbers and your conclusion of sauces. Would make 4 servings","url":"https://recipe.bluelayer.org/recipe/1908/asian-chicken-meatballs"},{"id":"1894","title":"Cubano Sandwiches","ingredients":"You’ll Require: 1 lb pork tenderloin 1⁄2 Tbsp chili powder Salt and black pepper 1⁄4 cup deli-design mustard 1 baguette, slash in 50 percent lengthwise, or 4 smooth hoagie rolls 12 pickle slices 4 slices Swiss cheese 4 slices deli ham How to Deliver It: • Preheat a grill or grill pan previously mentioned medium heat. Rub the pork tenderloin with the chili Powder and a number of pinches each of salt and pepper. As soon as the grill is sizzling, cook the Tenderloin, turning, for 10 to 12 minutes, until just cooked throughout. Make it possible for the Tenderloin to chill out for at minimum amount 5 minutes, then slash into 1⁄4\"-thick parts. • Spread the mustard on the backside fifty percent of the baguette, final with the pickles, tenderloin Slices, Swiss, ham, and the other 50% of the baguette. Reduce into 4 equivalent sandwiches. • Destination the sandwiches right on the grill grate and level some thing heavy around them (a solid-iron skillet or a brick wrapped in a foil possibly function outstanding); this will assistance flatten And crisp them up the identical route a panini force does. Cook for 2 minutes for every aspect, till The bread is toasted and the cheese is melted. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1894/cubano-sandwiches"},{"id":"1890","title":"Italian Sausage Sandwiches","ingredients":"You’ll Want:<br>4 Italian-layout chicken or turkey sausages<br>1 large green bell pepper, stemmed, seeded,<br>and<br>quartered<br>1 yellow onion, sliced into<br>1⁄4\"-thick rings<br>and skewered with toothpicks<br>4 sesame seed hoagie rolls, crack<br>1⁄2 cup Tomato Sauce or retail outlet-purchased marinara sauce, heated<br>3⁄4 cup shredded Provolone or mozzarella cheese * Pork sausage can be substituted, however<br>add<br>about<br>120 energy to the nutrients Quantities.","directions":"• Preheat a grill or grill pan over medium warm. Every time scorching, position the sausages, peppers, And onions on the grill. Cook the sausages, turning, for regarding 12 minutes, until frivolously Charred and crispy on the exterior and cooked all the path throughout. Cook the onions and Peppers for about 5 minutes for each facet, till smooth and caramelized. • Preheat the broiler. Chop the onion rings inside fifty percent and cut the peppers. Location every Sausage in a hoagie roll and top with onions and peppers. Spoon on more than enough Marinara to add and final with the cheese. Position the hoagies below the broiler and Cook for in excess of 3 minutes, until the cheese is completely melted and the ultimate of the rolls are Evenly toasted. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1890/italian-sausage-sandwiches"},{"id":"1887","title":"Spicy Asian Pork Burgers","ingredients":"You’ll Need to have:<br>1⁄2 English cucumber, thinly sliced<br>1⁄2 cup rice wine vinegar Salt to taste<br>1 lb ground pork<br>2 cloves garlic, minced<br>1 Tbsp minced new ginger<br>2 scallions, thinly sliced<br>2 Tbsp mayonnaise<br>1 Tbsp<br>Asian-style<br>and design chili sauce which includes sriracha<br>4 sesame seed hamburger buns, evenly toasted<br>1⁄4 cup hoisin sauce","directions":"• Preheat a grill or grill pan in excess of medium heat. add the cucumber, vinegar, and a Couple of pinches of salt in a bowl and established apart. • in a hefty blending bowl, mix the pork, garlic, ginger, and scallions. Carefully form The meat into 4 equivalent patties. Time the burgers on either aspects with salt and grill the Burgers for over 5 minutes for each facet, until very well browned on the outdoors and company to The contact. • Blend the mayonnaise and sriracha and spread on the backside buns. top with the Burgers and then a small pile of cucumbers. Spread the bun tops with the hoisin and Stage on top of the burgers. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1887/spicy-asian-pork-burgers"},{"id":"1877","title":"Grilled Meatballs","ingredients":"You’ll Need to have: MEATBALLS 1⁄2 lb ground sirloin 1⁄2 lb ground pork 1⁄4 cup bread crumbs 1⁄4 onion, minced 1⁄4 cup grated Parmesan 1 egg, crushed 1 clove garlic, minced 1⁄2 tsp fennel seeds 1⁄2 tsp salt SMOKY TOMATO SAUCE 1 lb Roma tomatoes, tops taken out, halved 1 lower onion, sliced Olive oil 1 clove garlic, minced (or 2 cloves Grilled Garlic) Salt and black pepper to taste How to Deliver It: • Preheat a grill more than medium warm. Despite the fact that the grill heats up, create the meatballs: Mix the sirloin, pork, bread crumbs, onion, Parmesan, egg, garlic, fennel seeds, And salt in a large blending bowl. Carefully roll the mixture into golfing ball–sized orbs, getting Mindful not to overwork the meat (which will supply you complicated, chewy meatballs). • To deliver the tomato sauce, drizzle the tomatoes and onion with adequate olive oil to Flippantly coat. Destination on one aspect of the grill and cook for over 10 minutes, until the Onions are rather tender and the tomato skins start to blister. Peel off the tomato skins and Puree the take it easy in a blender with the onion, garlic, 1 tablespoon olive oil, and salt and Pepper. • Even though the tomatoes and onions are grilling, position the meatballs on the other facet of The grill and cook on all aspects for 8 to 10 minutes, until they are charred and company to the Contact. • serve the meatballs with the tomato sauce and slices of grilled bread, if you which add. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1877/grilled-meatballs"},{"id":"1832","title":"A PAN OF PORK CHOPS WITH MARMALADE MUSTARD PAN SAUCE","ingredients":"FOR THE CHOPS 4 thick-slash pork chops, each individual above 1 inch (2.5 cm) thick 1 teaspoon (1 mL) of salt Loads of freshly ground pepper 1 tablespoon (15 mL) of vegetable oil 2 tablespoons (30 mL) of butter FOR THE SAUCE ½ cup (125 mL) of orange juice ¼ cup (60 mL) of marmalade 2 tablespoons (30 mL) of grainy or Dijon mustard 1 teaspoon (5 mL) of dried tarragon or thyme 1 teaspoon (5 mL) of Worcestershire sauce Warm your beloved large, hefty skillet about medium-high heat. Pat the chops dry with paper towels and issue them on a plate. Sprinkle with the salt and pepper, turning the meat with tongs a handful of periods to frivolously coat the is effective. Pour the oil into the centre of the warm pan. Spoon the butter into the puddle (the oil helps prevent the butter against burning). Swirl and sizzle until the tender butter is evenly browned. Fill the pan with the pork chops and sear the meat until browned and crusted on the backside, regarding 5 minutes. Transform, add tightly and do away with the heat to the most affordable atmosphere. Cook for 3 or 4 minutes added. Remove the chops to a plate and loosely add with foil despite the fact that you abruptly craft their sauce. Return the warm to medium-superior, splash in the orange juice and stir in the marmalade, mustard, tarragon and Worcestershire sauce. serve to a furious boil and progress cooking, stirring previously and then, right up until the sauce is thick and soft, over 5 minutes. Spoon the sauce over the chops, serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1832/a-pan-of-pork-chops-with-marmalade-mustard-pan-sauce"},{"id":"1809","title":"Region STEW, Metropolis STEW","ingredients":"2 tablespoons (30 mL) of vegetable oil A high pork shoulder (4 weight/1.8 kg or consequently), reduce in 50 percent 2 celery ribs, diced 2 carrots, diced 2 onions, diced 2 huge potatoes, any sort, peeled if you like, diced 2 bay leaves A spoonful of dried thyme or rosemary 1 teaspoon (5 mL) of salt 8 cups (2 L) of water Preheat your oven to 300°F (150°C). Flip on your convection enthusiast if you add one. Pour a pool of oil into your favored large ovenproof pot more than medium-large warm. Dry the pork shoulder with paper towels, then employ the service of tongs to closely stage it in the incredibly hot oil and start browning it. Put on’t group the pan, or the meat received’t brown. Pay attention to the warm. A simmering pan signifies absolutely nothing. Sizzle is the strong of style. As well loud, while, and a very hot pan Makes being a smoking-burning pan. Cook right up until the pork is effectively browned all over, 10 to 15 minutes. Add the celery, carrots, onions, potatoes, bay leaves, thyme, salt and water. Convey to a reliable simmer, then cover tightly and go to the oven. Braise for 3 hrs or as a result, until the meat melts into submission and a abundant, hearty broth types. Put on’t be concerned more than overcooking—the meat precisely gets to be excess and much more delicate with period. Serve and proportion 50% as is, straightaway, sliced, shredded or slash it into chunks. Refrigerate or freeze the leftovers. Subsequent evening meal, dump the leftovers into a stew pot with a splash or 2 of water and stir previously mentioned medium-large heat right up until simmering and scrumptious yet again. Take pleasure in as is after back again, or delight in having imaginative. Stir in your preference of flavors and aromatic flourishes: condiments, spices, herbs, veggies, tomatoes, hearty culmination, canned beans, pastas, savory vegetables and something else you can feel of. To shop, refrigerate in a tightly sealed jar or container for 7 times or 1 thirty day period in your freezer.","directions":"","url":"https://recipe.bluelayer.org/recipe/1809/region-stew-metropolis-stew"},{"id":"1766","title":"EGGPLANT PARMIGIANA","ingredients":"Parmigiana di melanzane Lower the eggplant, then put it in a colander, salt it evenly, and Allow for it to drain for regarding 30 minutes. 1 lb. (500 g) eggplant (about 1 medium), thinly sliced Salt to taste 1/2 cup additionally 2 tbsp. (80 g) all-reason Flour 2 large eggs, crushed Vegetable oil, as needed 11 oz. (300 g) tomato sauce 3 oz. (100 g) mozzarella cheese, Shredded 3 oz. (100 g) pork sausages, casings Taken out and crumbled 3 oz. (100 g) Parmigiano Reggiano Cheese, grated (about 1 cup) Heat the oven to 350°F (175°C). Dredge the eggplant slices in flour and then dip in the egg. Heat the vegetable oil in a skillet until very hot and shimmering. Fry the eggplant till golden-brown on both of those aspects. Shift to a plate included with paper towels to drain. Pour a slender layer of tomato sauce in the backside of a 9- through 13-inch (23 by way of 33 cm) baking dish, then set up a layer of eggplant slices. Cover with mozzarella and sausage, then add some tomato sauce, And sprinkle with Parmigiano Reggiano. add a different layer of Eggplant, repeating the layering of ingredients until all however a small Total of sauce and Parmigiano are employed (the very last layer really should be Of eggplant slices). Final with the sauce and Parmigiano Reggiano. Bake until the top includes fashioned a golden crust, in excess of 25 minutes. Enable relax for 15 minutes right before serving. Take note: You can different zucchini for the eggplant if you desire. The planning is the exact, nevertheless the zucchini ought to be sliced Lengthwise. You can furthermore switch the sausage with a layer of sliced Mortadella.","directions":"","url":"https://recipe.bluelayer.org/recipe/1766/eggplant-parmigiana"},{"id":"1755","title":"PORK TENDERLOIN Inside MARSALA WINE","ingredients":"Filetto di maiale al marsala 3 1/2 oz. (100 g) caul weight 1 3/4 oz. (50 g) lardo or bacon fat, Finely chopped Chopped fresh sage to taste Chopped fresh rosemary to taste Chopped fresh thyme to taste 1/2 clove garlic, finely chopped 17 oz. (500 g) pork tenderloin Salt and freshly ground black pepper To taste 1 3/4 oz. (50 g) Parma ham, sliced All-motive flour, as demanded 2 1/4 tbsp. (30 ml) additional-virgin Olive oil 3 1/2 tbsp. (50 g) unsalted butter 1/2 cup (100 ml) Marsala wine Warm the oven to 400°F (200°C). Rinse the caul excess weight less than managing water. Plan a mixture of lardo or bacon bodyweight and sage, rosemary, Thyme, and garlic. Slender any additional pounds versus the pork tenderloin, year with salt And pepper, and spread the lardo–herb mixture around it. Wrap it In the Parma ham and then in the caul excess weight. Dredge the pork frivolously in the flour and sauté in a large skillet With the oil and butter around medium warm, then add the bits of Meat that you comprise trimmed off. Space in a roasting pan and Roast in the oven for 12 to 13 minutes, or till a meat thermom- Eter inserted into the heart of the pork reads 155°F (68°C). Remove the pork to the roasting pan and hold heat. Remove The further fat, deglaze the baking pan with Marsala wine, and Avoid the cooking juices as significantly as needed. Minimize the meat And serve with the sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/1755/pork-tenderloin-inside-marsala-wine"},{"id":"1754","title":"PORK AND CABBAGE STEW","ingredients":"Cassoeula 2 kilos. (900 g) pork spareribs 1 3/4 kilos. (800 g) pork sausage 7 oz. (200 g) onions (more than 3 very little), Sliced 3 1/2 tbsp. (50 ml) excess-virgin Olive oil 1 3/4 lbs.. (800 g) savoy cabbage, sliced 1 2/3 cups (400 g) beaten tomatoes (above 4 minor) Salt and freshly ground black pepper To taste Chopped fresh sage and rosemary To taste Issue the pork spare ribs and the sausages inside different large pans of Chilly water. bring to a boil, then parboil the meats for 10 minutes. In the meantime, sauté the onions in a large skillet with the olive oil. Add the cabbage and cook for a handful of minutes. Add the beaten tomatoes, year with salt and pepper, and then Add the meat. Cook previously mentioned lower heat for relating to 2 several hours, until the Meat is cooked all through. add the herbs and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1754/pork-and-cabbage-stew"},{"id":"1753","title":"ROAST SHANK OF PORK","ingredients":"Stinco di maiale al forno 4 pork shanks, of about 1 1/2 kilos. (700 g) each Salt and freshly ground black pepper To taste 3 1/2 oz. (100 g) lard 3 1/2 tbsp. (50 ml) further-virgin Olive oil 1 onion, halved 2 cloves garlic 1 sprig new rosemary 1 cup (200 ml) dry white wine 4 1/4 cups (1 l) beef broth or water, Furthermore added as needed Warm the oven to 400°F (200°C). Organize the pork shanks in a roasting pan and year with salt And pepper. add the lard, oil, onion, the full cloves of garlic, And the rosemary. Transform the shanks to coat them properly inside fat. Brown them over medium-higher warm. add the wine and cook More than small till it evaporates. Add the broth or water, cover the roasting pan, and point it in The oven. Move forward cooking, turning the pork each 30 minutes And introducing further more broth or water if the meat starts off to dry out. Roast until the pork is smooth, about 1 1/2 several hours in the oven.","directions":"","url":"https://recipe.bluelayer.org/recipe/1753/roast-shank-of-pork"},{"id":"1740","title":"SPAGHETTI CARBONARA","ingredients":"Spaghetti alla carbonara Serve a heavy pot of salted water to a boil. Salt and freshly ground black pepper To taste 4 high egg yolks 3 1/2 oz. (100 g) Pecorino Romano cheese, grated (in excess of 1/3 cup furthermore 1 tbsp.) 5 oz. (150 g) guanciale (pork cheek) Or bacon 12 oz. (350 g) spaghetti Battle the egg yolks in a heavy bowl with a pinch of salt and a small Pecorino. Minimize the guanciale or bacon into slim strips, about 1/8 Inch (2 mm) thick, or into very little cube. Sauté the guanciale in a Large skillet in excess of medium warm right up until browned. Cook the pasta in the boiling water until it is al dente; drain, scheduling Some of the cooking water. Shift the spaghetti to the skillet With the guanciale or bacon and throw alongside one another. Remove it to The warm and add the egg yolk mix and a minor cooking water And add for above 30 seconds. mix in the remaining Pecorino and A dash of pepper and serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/1740/spaghetti-carbonara"},{"id":"1728","title":"FETTUCCINE WITH ITALIAN SAUSAGE AND LEEKS","ingredients":"Fettuccine con salsiccia e porri Salt and freshly ground black pepper To taste 2 tbsp. in addition 2 tsp. (40 ml) additional-virgin Olive oil 11 oz. (300 g) pork sausage 12 1/2 oz. (360 g) leeks, white aspect Just (about 2 medium), trimmed, Rinsed nicely, and thinly sliced 1/2 cup (100 ml) white wine 13 oz. (360 g) fettuccine 1 1/2 tbsp. (20 g) unsalted butter, Softened at space temperature 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (above 1/2 cup) 2 tbsp. new parsley, chopped Deliver a huge pot of salted water to a boil. Heat the oil in a huge skillet above medium. add the sausage and cook Until browned, breaking up the large parts with a wood spoon. Add the leeks to the sausage. Following a pair minutes, add the white Wine. Cook for 10 minutes, stirring at times, until the liquid is Lower. Period with salt and pepper; simmer and add a small water. Cook the pasta in the boiling water until it is al dente; drain, re- Serving a minor of the cooking water. add the fettuccine to the Sausage and leeks mixture, introducing the cooking water to skinny the Sauce, if favored. Stir in the butter until melted. Sprinkle with the Parmigiano, garnish with the parsley, and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1728/fettuccine-with-italian-sausage-and-leeks"},{"id":"1673","title":"Apple, Potato & Sausage Waffles","ingredients":"1½ cups all-cause flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup milk 3 heavy eggs, divided, at space temperature 2 tablespoons butter, melted 6 ounces cooked pork or turkey breakfast sausage, crumbled ½ cup peeled, chopped, cooked potatoes ½ cup peeled, grated apple Maple syrup, for topping Chopped apples, for topping Preheat the oven to 200°F. Preheat a waffle iron. in a medium-dimensions bowl, add the flour, baking powder, baking soda, and salt. In a reduced bowl, whisk collectively the milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a handful of effortless strokes to kind a lumpy batter. Stir in the sausage, potatoes, and apples. In yet another medium-sizing bowl, working with an electrical mixer preset at superior, fight the egg whites until rigid peaks kind. Applying a rubber spatula, carefully and correctly fold the egg whites into the batter. Evenly spray or grease the grids of the waffle iron. Stick to the brand’s directions, or spoon over ⅓ cup batter (total differs with measurement of iron) on to the scorching iron and spread it just about to the corners of the grids. Conclusion the lid and bake for 2 to 3 minutes, or right up until the waffles are golden brown, their edges seem to be dry, and they do not adhere to the grids. Go the waffles to the oven, positioning them right on the rack as a result they will keep on being crisp. Repeat with the remaining batter. Shift the waffles to warmed serving plates and final every serving with syrup and apples. Tends to make 8 to 10 waffles.","directions":"","url":"https://recipe.bluelayer.org/recipe/1673/apple-potato-sausage-waffles"},{"id":"1620","title":"Minimal SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD","ingredients":"Small SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 2 teaspoons granulated sugar Further-virgin olive oil Kosher salt Freshly ground black pepper 2 medium red onions, every slash in fifty percent and Pretty thinly sliced SAUSAGES 1½ weight lean ground pork 8 ounces ground beef (90% lean) ⅓ cup finely chopped clean Italian parsley leaves 6 garlic cloves, minced or driven during a force 1 tablespoon smoked paprika 1½ teaspoons fennel seed 1 teaspoon ground cumin ¾ teaspoon dried thyme ¼ teaspoon saffron threads, crushed (optional) Flat bread Spicy brown mustard 1. Whisk the lemon zest and juice, sugar, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the onions and fixed apart. 2. Blend the sausage ingredients, such as 2 tablespoons oil, 1½ teaspoons salt, and 1 teaspoon pepper, and then style into 24 sausages, each above 3 inches very long and 1 inch thick, a bit compressing each individual sausage as a result they will retain jointly on the grill. Refrigerate the sausages till prepared to grill. 3. Plan the grill for oblique cooking above medium hot (350° to 450°F). 4. grill the sausages above oblique medium hotth, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning after or two times. In the course of the closing instant of grilling year, hot the flat bread in excess of lead hotth, turning as soon as. 5. Serve the sausages sizzling with the onions, flat bread, and mustard.","directions":"","url":"https://recipe.bluelayer.org/recipe/1620/minimal-sausages-with-onions-flat-bread-and-mustard"},{"id":"1567","title":"Deliver Grilling A Healthier Experience","ingredients":"With no<br>a question there is some thing exceptionally soothing<br>and pleasant<br>about cooking<br>and feeding on grilled foods. There<br>are plenty of tactics you can switch your grilling not just into<br>a flavorful<br>and exciting course to cook, still there<br>are far too quite<br>a few healthier<br>and scrumptious<br>alternate options. Which includes nearly<br>anything else within lifestyle, what you put on your grill is<br>a final decision. Grilling nutritious initially usually means that you<br>add made the decision to try to eat healthful. Cooking on<br>a grill can be<br>a outstanding course to protect<br>against excess fat on despite the fact that including impressive taste on the other hand we should way too be cautious whenever grilling<br>as there can be positive challenges if safety measures<br>are not taken. Ingesting healthier normally commences with deciding on balanced foodstuff that<br>are lower within weight<br>and employing marinates to eradicate harmful caseinogens. We comprehend that charcoal grilling can establish carcinogenic smoke to the superior temperature cooking of food made up of bodyweight<br>and protein. This can make harmful chemical variations in the outer levels of flesh meals. To prevent such hazardous chemical formations we need to prevent inhaling the smoke<br>and prevent the black char on the outdoors of charcoal cooked foods induced through superior warm<br>and/or overcooking. It is in<br>addition recommended that<br>any lighter fluid or self-lights courses be<br>averted<br>as they can much too<br>add harmful ingredients straight into your food items. In its place, employ the service of<br>a rookie chimney<br>and newspaper to<br>attain your charcoal lit. Even though this treatment might<br>at first choose<br>a handful of even further minutes, in the prolonged operate it’s quicker<br>and wholesome. The employ the service of of marinades can furthermore support drastically reduced caseinogens in foodstuff. By means of getting<br>a marinade your foods will not just just take on<br>a lot more style yet even<br>a basic marinade consisting of olive oil<br>and<br>a citrus juice can prevent the dangerous chemical ingredients by<br>as<br>a lot<br>as<br>99%.<br>A marinade will far too<br>aid in<br>tenderizing<br>and improving on your foods’s natural<br>and organic flavors. There contains been<br>a whole lot of converse<br>about grilling<br>and the possibility of most cancers. Even though the probability is true<br>and this ought to be held in thoughts, there<br>are some very simple factors you can do to significantly remove the likelihood of most cancers brought<br>about by grilling. The dangerous chemical ingredients that can kind<br>are manufactured by way of positioning foods, specifically meats, down below challenging warm<br>and flame. Such<br>are most cancers forming brokers Sadly by getting<br>a couple of uncomplicated safety measures you can considerably eradicate<br>and even take<br>away the pitfalls. Grilling isn’t the just cooking course of<br>action that leads to these types of brokers consequently there is no purpose to present up on your grill. If completed specifically, grilling is<br>one of the healthiest strategies of cooking. To prevent the pitfalls<br>abide by<br>All those uncomplicated strategies: • Slim further fat versus<br>all food. The unwanted fat<br>are the principal individuals to hazardous chemical compounds consequently prevent fatty food<br>as<br>a lot<br>as prospective. • Making use of marinades based mostly on olive oils<br>and citrus juices with significantly<br>assistance stop the challenges. • Retain<br>a fresh grill. This will way too support get rid of damaging most cancers forming chemical compounds. • Prevent making it possible for your grill flare-up. Excessive heat<br>and flame will<br>as well strengthen chance. • Do not overcook food items. If you do unintentionally char your food items quickly scrape or slice that<br>aspect off. The marinade recipe here is uncomplicated, flexible,<br>and delightful<br>and will much prevent unsafe most cancers forming brokers. The marinade will perform nicely with poultry, pork, veggies<br>and seafood<br>and really should be merged with your food items of conclusion<br>at minimum<br>1 hour previous to grilling. Uncomplicated Marinade ¼ C olive oil<br>1 tablespoon lemon juice<br>1 tablespoon honey<br>2 teaspoons Italian herb combine<br>1 teaspoon crimson pepper flakes<br>1 teaspoon garlic powder Salt<br>and freshly ground pepper Grilling can be<br>a best route to plan small-bodyweight food stuff<br>and simply usually takes<br>a small creativeness to crank out healthier food.<br>Attempt beginning with meals you by now take pleasure in<br>and uncover techniques to create them healthy<br>alternatives. Trimming fat, substituting skinless chicken, utilizing healthful marinades<br>are<br>a several ingredients you can do to commence forming nutritious behaviors. Grilled Fennel Salad with Nicoise Olives Ingredients:<br>2 orange peppers<br>3 fennel bulbs with tops<br>2 teaspoon white Wine vinegar<br>1 ½ tablespoon further virgin olive oil<br>2 tablespoons more virgin olive oil<br>18 low nicoise olives<br>2 sprigs of savory Salt<br>and freshly ground pepper","directions":"Roast the peppers having your fuel grill flame or the process of your determination. Issue them in a bowl and deal with the bowl inside plastic wrap. Remove the green fronds (top flowery ingredients) and Set aside for afterwards. Slash the fennel lengthways into approximately 5 coarsely reduce parts. Desired destination the fennel ingredients flat in a dish and coastline with 1 ½ tablespoon olive oil. Year the fennel to taste with salt and freshly ground pepper. Remove the char in opposition to the peppers and cube the peppers into tiny-diced parts. Area your grill on medium warm and Room the fennel slices and transform consistently for 7-10 minutes. Grill right up until the fennel is exhibiting grill marks. Be guaranteed to cook them till they are the most popular texture still do not char far too significantly. Shift to aspect dish. Mix the vinegar and remaining olive oil and pour lightly over fennel. Flippantly blend the pepper mix with the fennel When including the olives. Tear the savory and fennel fronds and sprinkle more than the fennel. Grilled Fennel Salad is Great as a facet or large study course. As a aspect just take serving it with a quickly grilled chicken or seafood. Only don't forget that what you put in your tummy or on your grill is your option.","url":"https://recipe.bluelayer.org/recipe/1567/deliver-grilling-a-healthier-experience"},{"id":"1547","title":"Recipe For A Rewarding Barbecue","ingredients":"Get the barbecue by itself - if it's found superior times then possibly it's owing for an enhance? Do you will need the accuracy, general performance and comfort and ease of a fuel barbecue or would you choose the palms-on theater of a common charcoal-burner? Gasoline can be a true period-saver, assuming you bear in mind to test the place of the fuel bottle and dress in't add to create a dash to the regional yard centre to re-stock in the centre of the social gathering. Yet charcoal lovers will notify you that absolutely nothing imparts the smoky barbecue taste which add the true point - even if you do fastened your hair and the neighbor's fence on fire in the technique. It's all down to person style, nonetheless with dozens of patterns accessible in all rate stages the option incorporates by no means been broader. If you're inventive in your kitchen area, then there's no want to be dull each time it arrives to barbecue foods possibly. Positive top quality burgers and sausages often move down properly, yet be a little bit excess inventive and try out everything clean. Swordfish, monkfish or tuna are unbelievably uncomplicated to cook on a barbecue, and can be Quite scrumptious after mixed with a tangy marinade or dressing. If you're shorter on period, you can often rate up the marinating technique by means of massaging the meat in a plastic bag of marinade for a couple of minutes just before putting in the refrigerator for particularly 30 minutes. Greens are delightful cooked above a fire and flambéed bananas &amp; pineapple deliver the perfect completing contact. Choose an solution of experimentation. If you're impression lazy, lots of of the supermarkets at the moment offer pre-created foods with the BBQ in intellect, for case in point, Waitrose shares Chinese-Design and style Pork Loin Ribs marinated within honey, orange and spices and Green Thai Chicken Kebabs marinated inside aromatic coconut and fresh coriander and spices. If you're impression lazy, several of the supermarkets previously promote pre-composed food items with the BBQ within thoughts, for illustration, Waitrose shares Chinese-Structure Pork Loin Ribs marinated in honey, orange and spices and Green Thai chicken Kebabs marinated within aromatic coconut and fresh coriander and spices. It's least complicated to plan salads and dressings in advance of you commence cooking as a result that every thing is prepared to serve as shortly as the cooked food items arrives off the warm. If you are cooking for a large amount of people, then a great number of food may possibly be cooked off initially and held scorching in the kitchen area oven until needed. Don't forget that you - the cook - are there to love your self much too as a result offer you on your own season to take it easy through remaining the right way geared up. There are some easy legal guidelines to don't forget each time applying a barbecue that do create experience to go through in brain. Maintain harmless, be knowledgeable of kids and animals and maintain them absent to the sizzling things. If making use of charcoal, then make it possible for more than enough year for the coals to Quite heat up ahead of seeking to cook nearly anything. Appearance for signs and symptoms of white ash on the charcoal to necessarily mean that the temperature is incredibly hot sufficient for profitable cooking. Barbecue foods is notorious for manufacturing an undesired return visual appearance! If you need to have to prevent this unpleasantness, be mindful of uncomplicated food items cleanliness and clean your arms ahead of taking care of foods. Be particularly mindful the moment running uncooked meats and do not contaminate cooked meats with uncooked meat juices. Be certain that all products are thoroughly cooked throughout ahead of serving. If you are cooking solutions on the bone, this kind of as chicken legs, it's a optimistic concept to pre-cook them in the oven initially and then full them off on the barbecue.","directions":"","url":"https://recipe.bluelayer.org/recipe/1547/recipe-for-a-rewarding-barbecue"},{"id":"1509","title":"11 Suggestions to Making the Great Pork Ribs.","ingredients":"1.Acquiree ribs that are lightly protected in meat. Within other terms, don't purchase a slab that is fatty on one end and fleshy on the other. Avoid slabs that consist of discovered bones! 2.Enablew for one pound of ribs for every guest. This is a generous encouraging still for additional innovative appetites, deliver it two! 3.Whilstn organizing the meat, make certain you remove the membrane on the underside of the ribs with a sharp knife. If you you should not it blocks the flavor consumption. 4.Constantlys marinate your ribs in the refrigerator, not at room temperature. 5.Don'tt even feel around boiling those people ribs! More than all else, boiling the meat will cause it to reduce all its style. If you just add to pre-cook your ribs prior to slapping them on the cooking grate, try out steaming your slabs in its place as this will guidance lock the taste in. 6.Beforee positioning your ribs on the grate for Barbecuing or smoking, make certainly you coat the steel with a generous encouraging of oil. 7. Barbecuing needs frequent attention! As before long as it goes on your grate, continue being stop via and hold an eye on it. Monitor the cooking temperature and avoid transferring above 250 stages Fahrenheit -- the easiest ribs are cooked slowly but surely about indirect warm for regarding five hours. 8. Put down that fork! Constantly employ the service of tongs to deal with your meat the moment it's on the grate. Why pierce the meat and allow for the style ooze out if you don't add to? 9. If you're relocating to baste in the course of cooking live away from every little thing with sugar in it. Your best bet is to employ the service of vinegar and/or water-based products and solutions just. 10.Onlyy lay on the BBQ sauce in the ultimate 20-30 minutes of cooking. Any faster than that and the heat will lead to the sauce to caramelize and burn your meat. 11.Enablet the ribs cool for 10-15 minutes just before you serve them up. This is particularly a courtesy -- you never require to singe your guests' mouths with smoking warm sauce! You may well reduce some buddies.","directions":"","url":"https://recipe.bluelayer.org/recipe/1509/11-suggestions-to-making-the-great-pork-ribs"},{"id":"1508","title":"Eastern House Cooking - Past Sushi","ingredients":"Within total, the Jap persons are incredibly balanced and stay more time than any other society in the earth. Why is this? Several people today aspect it to the path they take in. Nonetheless if you believe that that all Eastern Those people consume is sushi you couldn't be even further incorrect. Jap household cooking is easy, healthier, and tasty. Even though some of the ingredients may well search unique and daunting, unwind self-assured that all people can cook Excellent mouth watering Jap foods with advantage. Sushi is the utmost distinguished model of Jap foods, liked during the entire world. You may well focus that sushi is fairly filling, and you historically consume a lot considerably less than you would a further more Western structure dinner, these as a hamburger. What is it regarding sushi that would make it as a result filling and fulfilling? The remedy could possibly be rice. Rice is totally a staple of any Jap evening meal. No matter whether it is aided as a aspect dish or alongside with a saucier entrée, you're likely to have to have lots of rice on hand. When white extended grain rice is maximum prominent, you can generally opt for extra nutritious brown rice. Both course, you could possibly on top of that need to try acquiring a rice cooker. Rice cookers can value everywhere in opposition to $30 to countless numbers of cash, dependent on the deliver and good quality. If you software on having a great deal of rice this is importance the investment decision. You're beautiful a lot positive perfect rice each and every season. Consist of you at any time experienced miso soup at your preferred sushi cafe? Miso soup is built versus couple ingredients, one of which is miso paste, built in opposition to fermented soybeans. Miso arrives as both purple or yellow, possibly getting clear and abundant flavors. Not basically for soup, you can add miso to precisely about a thing against a veggie stir fry to a marinade for beef. And miso isn't simply for Jap cooking possibly. At the time you expertise the delectable flavors of miso you'll be including it to all your food items! If you loathe fish, you possibly believe that Eastern cooking isn't for you. Although fish is undoubtedly a large chapter of the Jap eating plan, it doesn't signify that's all they try to eat. Chicken, beef, and pork are all outstanding solutions, as perfectly as tofu and eggs. Simmering meats within sauces these as teriyaki, in a wok or deep skillet is a preferred. You can serve Individuals dishes in excess of rice or noodles these as soba. This is a scrumptious and wholesome answer to fried food that numerous of us take in consequently once in a while. If you're fascinated in Eastern house cooking there are a great deal of suitable recipes on the Web that can assistance guide you throughout the choice products of ingredients and cooking strategies. If you're wanting for a healthier and flavorful variance to your diet regime, contemplate attempting a couple Jap foodstuff. Right before you notice it you'll be having fun with a selection of scrumptious food items that nurture the human body and the soul.","directions":"","url":"https://recipe.bluelayer.org/recipe/1508/eastern-house-cooking-past-sushi"},{"id":"1451","title":"White Barbecue Sauce – Connoisseur Bbq Sauce At It’s Least complicated","ingredients":"1 quart mayonnaise 3/4 quart apple cider vinegar 1/2 cup corn syrup 1/4 tablespoon cayenne pepper Composed horseradish Lemon juice Salt and freshly ground black pepper","directions":"Stage all ingredients in a Quite large blender or foodstuff processor. mix for 1 moment, or until meticulously combined and sauce is soft. Pour sauce into a heavy container or bowl.","url":"https://recipe.bluelayer.org/recipe/1451/white-barbecue-sauce-connoisseur-bbq-sauce-at-it-s-least-complicated"},{"id":"1449","title":"The place There's Smoke, There's Style Smoking Food stuff Upon Fuel Grills","ingredients":"The place There's Smoke, There's Style Smoking Food stuff on Fuel Grills Currently's grillers are hungrier than at any time for additional flavorful food stuff, as evidenced via the reliable boost in the sales of picket chips and wooden chunks in excess of the remaining quite a few a long time (in accordance to the Fireplace, Patio &amp; Barbecue Affiliation). \"As soon as you add special variations of picket smoke to your foodstuff, you are having comfort of a course of action that highest Those husband or wife with charcoal. Literally, it's simply about as simple to take care of wooden smoke with a gasoline grill, and the good results are Wonderful,\" states Chef Jamie Purviance, creator of \"Weber's Genuine Grilling.\" As one of the state's ultimate grilling and barbecue professionals, Purviance deals purchasers informative strategies Whilst smoking meats, fish and veggies on gasoline grills: Selecting a Smoking Taste. \"The globe of barbecue includes its common pairings of confident woods with absolutely sure meats, including hickory with pork and mesquite with beef. These traditions wouldn't final if they didn't flavor Wonderful, however hold inside brain that there are several flavors of wooden and foodstuff, other than pork and beef, that boost with a contact of smoke,\" suggests Purviance. Purviance implies smoking with hardwoods offered they are marketed dry and untreated. Prevent softwoods, together with pine and fir, mainly because they are much too resinous for smoking. In accordance to Purviance, hardwood chips and chunks slide into a few groups of style depth: smelly (mesquite, hickory and pecan), mild (oak, maple and alder) and light (apple, cherry and pear). \"Beef, lamb and pork manage the stinky woods rather nicely,\" he provides. \"For the delicate woods, I which includes fish, pork and poultry. It's extraordinary what a handful or 2 of oak chips can do for chicken sections. Amazingly abruptly they choose up a deep picket-fired taste without any bitterness. The light woods contain an even sweeter, fruitier high quality, which operates flawlessly with chicken and on top of that with veggies.\" Prepping the Picket. Not Extremely geared up for grilling, picket chips need to be moist in water for at minimum amount 30 minutes; chunks need to have at minimum a one-hour soak. Soaking makes certain that chips/chunks will smolder really than quickly burn off. Correctly drain and loosely fill the gasoline grill's smoker box, these types of as the one highlighted on some Weber Summit® grills, and depart plenty of place for air to flow into. On the Rocks. Even devoid of a smoking attachment, you can nevertheless delight in the different, loaded flavors imparted via smoking. Quickly position presoaked picket chips in a foil pan, protect with aluminum foil, and poke plenty of holes in the foil to make it possible for the smoke to escape. After the grill is preheated, stage the foil pan straight on the bars or lava rocks about the lit burner. Vacation put the cooking grates on ultimate, transform the burners on large, and end the lid. Start off cooking once the grill is thoroughly smoking. Smoking Really feel. When smoking your meals, Purviance bargains this previous reminder: Meats and veggies will flavor least complicated if the smoke is stored in the grill. As a result dress in't peek much too substantially. Hold the lid down anytime grilling with wooden. And, for basic safety, often enable the picket to neat thoroughly prior to disposing it.","directions":"","url":"https://recipe.bluelayer.org/recipe/1449/the-place-theres-smoke-theres-style-smoking-food-stuff-upon-fuel-grills"},{"id":"1448","title":"Any time Your Supper Bites Again: Rules For Staying away from Foods Poisoning","ingredients":"More than the earth, foods-borne health conditions contain turn out to be more and more well-known. in the United Says by yourself, thousands and thousands of Those people attain a foods-similar condition each and every calendar year. \"Even the healthiest meals can deliver a personal unwell if they aren't addressed, cooked or held effectively,\" suggests Dr. Robert Berkow, editor in leader of Your Conditioning At the moment, a clean fitness journal versus the world wide pharmaceutical business enterprise Merck &amp; Co., Inc. Listed here are some rules on how to prevent starting to be ill: • Generally clean fingers in advance of controlling foodstuff. Diseases are smoothly transferred to particular person to specific during food items. Washing fingers prior to touching end result, greens and other food stuff allows to destroy any germs that could be transferred in opposition to the specific's hand to the foods. • Every time running uncooked meat, poultry or pork, constantly fresh up correctly. Dress in't precisely clean your fingers still moreover fresh the surfaces of reducing forums, counter tops and utensils you seek the services of. The microorganisms recognized as salmonella spreads effortlessly on surfaces that appear inside get in touch with with uncooked meat. • Prevent taking in undercooked food items. Undercooked beef, chicken and seafood boost a personal's probability of starting to be salmonella or E. coli, yet another style of microbes. This can result in fever, cramps, nausea, vomiting and diarrhea. • Do not try to eat food that add things like uncooked eggs. Uncooked eggs may perhaps be infected with salmonella, which can be killed by way of cooking. Though cooking, often toss absent cracked or filthy eggs. • Prevent ingesting juices that comprise not been pasteurized. The pasteurization method kills germs these kinds of as E. coli. • Prevent canned foodstuff that are bulging or dented, or jars that are cracked. Lids need to not be unfastened or swollen. Glimpse at the \"serve through\" and \"Use by way of\" dates. Prevent food that will expire shortly soon after acquiring and never ever acquire old food. • Nicely retailer and refrigerate meals Though they're introduced residence. Cooked foodstuff need to not be still left to stand at area temperatures for prolonged occasions just before serving, and leftovers should really be refrigerated in 2 hrs. • While in question, toss it out. If you aren't yes if that leftover is secure to consume, then throw it in the trash.","directions":"","url":"https://recipe.bluelayer.org/recipe/1448/any-time-your-supper-bites-again-rules-for-staying-away-from-foods-poisoning"},{"id":"1447","title":"When to Use of Higher Warmth upon Your Barbeque","ingredients":"When to Use of Higher heat on Your Barbeque Even though some humans genuinely look to add a knack for barbequing – constantly grilling up a perfect supper – for the take it easy of us, it is anything that should really be acquired, not some thing that basically will come in a natural way. Imagine it or not, there is strategy included. It’s not basically a make a difference of soon after your cooking instincts. One of the most important tricks of comprehension just how to deliver a attractive, delightful evening meal each individual season is comprehension how and the moment to employ the service of higher heat or incredibly incredibly hot coals. Although you may possibly contain read the phrase \"seal in the juices\" whenever it arrived to barbequing, you may possibly even consist of experimented with some tricks each at this time and then, still until you’re carrying out it thoroughly, you gained’t be having it immediately. For the ideal success, several barbeque cooks cook veggies and medium-unusual steaks by initial employing a superior warm in buy to sear the outside the house of the foods and seal possibly the juices and the flavors in. Although this strategy is Fantastic for food items that you dress in’t need to cook correctly, it shouldn’t be overused. If you’re cooking a meat these types of as hamburgers or pork ribs, they should be cooked all the course in the course of in invest in to prevent bacterial contamination. For this reason, searing them to seal in the juices doesn’t do every little thing yet offer you you dry, or charred foodstuff. This can be defined by means of comprehending the direction that meat chefs on a barbeque. As it is heated, the cells and the fibers of the meat will tighten, squeezing out a great deal of the juices. That's why, if you’re just cooking a meat partly, searing it will support to seal in the juices through abruptly cooking the outer levels of the foodstuff. Sad to say, if you ought to depart the foodstuff on this high heat, the inside levels will cook much too instantly, vaporizing all of your worthwhile and scrumptious juices. Attempt the treatment a several days until you get hold of it instantly. Spend interest to what you’re carrying out, as a result that each time you do complete the straight process, you comprehend how to repeat it. At the time you are making use of large warm, the rule of thumb is to cook on each individual facet for a utmost of 5 minutes (a amount of 10 minutes). after 10 minutes, nearly anything that you’re cooking must be moved apart to a medium heat as a result that it can full cooking at that small temperature. There are numerous methods to realize how very hot your fire Quite is, to deliver certain that it’s normally perfect for any form of foods that you’re cooking on your barbeque. One of the optimum well-liked checks is very easily to continue to keep your hand a handful of of inches absent in opposition to the grill. If you’re just ready to preserve it there for about a instant, your grill is at a superior heat (that is, around 600ºF). If you’re equipped to keep your hand there fore a several seconds, it’s at a medium warm (about 400ºF). At a small heat, you’ll be equipped to keep your hand there for around 5 seconds. Don't forget, Although it arrives to large heat, educate Makes perfect, and the perfect is effectively worthy of the coach!","directions":"","url":"https://recipe.bluelayer.org/recipe/1447/when-to-use-of-higher-warmth-upon-your-barbeque"},{"id":"1433","title":"Szechwan Delicacies","ingredients":"The delicacies of the Western area of China is very well-recognised for its spiciness, however lots of Western palates ignore the sophisticated interaction of savory, bitter, warm and adorable flavors that underlie the fiery spice of the Szechwan pepper and other spices that supply the Szechwan delicacies its feature burn up. For many years, highest of the earth was common fundamentally with Cantonese delicacies, and concept of it as ‘Chinese delicacies’. in real truth, even though, China is an huge state that encompasses approximately each form of temperature possible. The remarkable assortment of foodstuff, spices and climates add led to a great number of very clear versions of Chinese delicacies. Szechwan delicacies, originating in a steamy, sub-tropical weather, consists of smoked, pickled and spiced food items, as perfectly as meals spiced with a large hand for either preservation and taste. Though the Szechwan pepper, a fruit that grows in the Chongging province, includes usually been utilised in Szechwan cooking, highest concur that it wasn’t till Christopher Columbus introduced the chili again in opposition to his travels. Moreover the flavors that sear the mouth, Szechwan cooking makes use of an interaction of flavors to build the complete influence of a dish. Sizzling and Bitter Soup, for illustration, any time published very well is neither particularly incredibly hot, nor finally bitter. Composed with sorrel, lemongrass, tofu and other spices, its to start with effects is the heady, loaded odor of roast meat and bitter lemon. That aroma is belied at the to start with contact on the tongue – the soup is salty initial, whilst not greatly consequently. The sophisticated mixing of flavors melds, shifting in the mouth to mildly bitter – the sorrel and lemongrass creating them selves acknowledged. It is not until the mouthful of soup includes been swallowed that the fire sets in as the chili oil at some point seeps into the flavor buds. This is not odd for Szechwan cooking. The initial mouthful of Kung Pao Chicken rarely provides tears to your eyes. It is just as you chew and swallow and get but yet another chunk that the correct warm of the dish starts to claim by itself. Double Cooked Spicy Pork seems to be approximately bland at 1st, with the flavors mixing subtly in the historical past right up until the challenging fire of the chili oil inside which the pork is fried instantly flames in your mouth. There’s far more than fire to Szechwan delicacies even though. Smoked meats are well known, and the smoking at times would make seek the services of of bizarre ingredients and flavors. Szechwan Tea-Smoked Duck is a delicacy that brings together the flavors of citrus and ginger and garlic, juxtaposing them with a prolonged, sluggish cooking above a fire laced with oolong and green tea leaves. The outcome is a succulent meat that melts in the mouth and leaves powering a trace of gingered orange. One lifestyle of Szechwan delicacies that is getting even further popular in the Western planet is the Szechwan Sizzling Pot. Very similar to a ‘fondue’, a Very hot Pot is added an occasion than a evening meal. Chunks and slices of uncooked meat, seafood and greens are obtainable to diners at a desk that retains a ‘Very hot Pot’ – a pot of chili oil in excess of a flame. Every diner selects their foods and dips it in the chili oil till it is cooked. Normally, hosts will way too present a pot of very simple broth for those people visitors who choose a additional bland dinner, or can’t tolerate the spiciness of foods fried within chili oil. Savory, wealthy and spicy, Szechwan delicacies is delicacies based mostly on depth – heavily sizzling, heavily bitter, and heavily scrumptious.","directions":"","url":"https://recipe.bluelayer.org/recipe/1433/szechwan-delicacies"},{"id":"1422","title":"Gradual Cooker Pork and Gandules (Pigeon Peas) Stew","ingredients":"For the pork:<br>1 lb boneless pork<br>tenderloin, cubed<br>1 teaspoon olive oil<br>1/2 tbsp dried oregano<br>1/4 tsp cumin<br>1/2 tsp kosher salt<br>1/4 tsp black pepper Juice of<br>1/2 lime For the stew:<br>2 cans (29 oz over-all) gandules<br>1 tiny onion, chopped<br>4 garlic cloves, beaten<br>1 cup diced pink pepper diced<br>1 tbsp diced jalapeno<br>1/2 cup tomato sauce<br>2 tbsp olives w/brine<br>1 medium potato, peeled<br>and diced (about<br>1<br>1/2 cups)<br>1 carrot, diced<br>1 celery stalk, diced<br>2 cups of vegetables these kinds of<br>as escarole, chopped kale or child spinach<br>1 cup water","directions":"Marinade the pork with oil, oregano, cumin, salt, pepper, lime juice and sazon. Refrigerate right away for least difficult achievements.","url":"https://recipe.bluelayer.org/recipe/1422/gradual-cooker-pork-and-gandules-pigeon-peas-stew"},{"id":"1288","title":"Autumn Penne Pasta with Sauteed Brussels Sprouts Inside of A Mild Ragu","ingredients":"Autumn Penne Pasta with Sauteed Brussels Sprouts in<br>A Mild Ragu<br>1<br>adorable or warm pork sausage connection, casing taken out, crumbled<br>3/4 lb<br>93% lean ground turkey<br>4 tsp olive oil, separated<br>4 cloves garlic, sliced thin<br>10 oz brussels sprouts, excess weight the moment outer leaves<br>and stems eliminated<br>1 tiny onion, diced reduced<br>1 carrot, peeled<br>and diced minor<br>1 celery stalk, diced minor<br>28 oz crushed tomatoes (I Use Tuttoroso)<br>1 bay leaf Pinch beaten crimson pepper Kosher salt<br>and fresh new ground pepper to taste<br>1 lb entire wheat pasta (brown rice pasta for gluten-free)","directions":"In a large, vast skillet, add sausage and turkey around medium-superior heat, breaking up the sausage and turkey as it chefs into lower ingredients. As soon as thoroughly cooked in the course of; mounted apart in a bowl. With a sharp knife, minimize the brussels sprouts into slender shreds. To the skillet, add 2 tsp of oil around medium warm. Every time warm, add the garlic and cook till golden (do not melt away). add shredded brussels sprouts, salt and pepper and sauté until smooth crisp, over 4 to 5 minutes; fixed apart inside one more bowl. To the very same skillet, add being 2 tsp of oil above medium-large warm. add onion, carrot and celery, stirring properly to coat with oil. Cook, stirring once in a while, right up until the greens switch golden brown, about 10 to 12 minutes. Add crushed tomatoes, sausage and turkey, bay leaf, beaten pink pepper, salt and fresh pepper to taste. Eliminate warm to small, add and simmer about 30 – 40 minutes, or until sauce thickens. In the meantime, When sauce is simmering, put a large pot of salted water to boil for the pasta. add the pasta to the water 10 minutes right before the sauce is finished and cook pasta al dente. Drain and add the pasta to the skillet and throw with the sauce. Add cooked brussel sprouts, throw and point in a large pasta bowl.","url":"https://recipe.bluelayer.org/recipe/1288/autumn-penne-pasta-with-sauteed-brussels-sprouts-inside-of-a-mild-ragu"},{"id":"1213","title":"CHORIZO CHEESEBURGERS","ingredients":"PATTIES 1 pound lean ground pork 8 ounces new Mexican chorizo sausage 4 garlic cloves, minced or driven throughout a force 1 large shallot, minced 2 tablespoons minced fresh Italian parsley leaves ½ teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon ground cumin Kosher salt Freshly ground black pepper 4 sourdough rolls, crack Added-virgin olive oil 4 slices manchego or Monterey Jack cheese, each about 1 ounce 1 garlic clove, slash in fifty percent 8 skinny slices ripe beefsteak tomato 1. Combine the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, just about every about ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation in excess of 1 inch broad in the centre of the patties to avert them in opposition to forming a dome as they cook. Refrigerate the patties until well prepared to grill. 2. Plan the grill for lead cooking previously mentioned medium-superior heat (400° to 500°F). 3. Evenly time the patties on each aspects with salt and pepper. Brush the lower aspect of the rolls with oil. grill the patties more than lead medium-high heat, with the lid shut, right up until cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. For the duration of the ultimate 30 seconds to 1 moment of grilling season, desired destination a slash of cheese on just about every patty to soften, and toast the rolls, minimize facet down, about lead heat. 4. Rub the minimize facet of the toasted rolls with the slice aspect of the garlic fifty percent. Produce each and every burger on a roll with 2 tomato slices and a patty. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1213/chorizo-cheeseburgers"},{"id":"1134","title":"Brazilian Black Beans","ingredients":"If you are serving this around rice, 1 cup may possibly be as well a great deal, change the details appropriately. 1 smoked ham hock (or smoked pork chop) 2 bay leaves 1 lb offer dried black beans 1 large minced white onion 3 cloves garlic chopped 3/4 bunch of parsley finely chopped (no stems) Kosher salt and fresh cracked pepper to taste 2 tbsp excess virgin olive oil","directions":"","url":"https://recipe.bluelayer.org/recipe/1134/brazilian-black-beans"},{"id":"1128","title":"BLT Lettuce Wraps","ingredients":"4 slices lean bacon (pork or turkey) cooked<br>and chopped<br>1 medium tomato, diced<br>1 tbsp light mayonnaise (I including Hellman’s)<br>3 large iceberg lettuce leaves Fresh cracked pepper","directions":"Closely remove 2 large outer leaves of a intellect of lettuce. If you rip or tear one, precisely help you save it for the 3rd leaf you want to shred. Shred the 3rd leaf and fixed apart. Cube tomato and fastened apart in a bowl. Add diced tomato with mayonnaise and fresh new black pepper. Issue lettuce cups on a plate, top with shredded lettuce. Add tomato… Then bacon and roll it including a wrap and dig in!","url":"https://recipe.bluelayer.org/recipe/1128/blt-lettuce-wraps"},{"id":"911","title":"Straightforward Garlic-Lime Marinated Pork Chops","ingredients":"4 (6 oz each individual) lean boneless pork chops 4 cloves garlic, beaten 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/2 lime, juice of 1 tsp lime zest 1 teaspoon kosher salt and fresh new pepper","directions":"","url":"https://recipe.bluelayer.org/recipe/911/straightforward-garlic-lime-marinated-pork-chops"},{"id":"793","title":"Pork Chops with Dijon Herb Sauce","ingredients":"1 tsp butter<br>4 pork chops (22 oz with bone, bodyweight eradicated),<br>1 inch thick, slender<br>all recognizable pounds<br>1/2 tsp salt Fresh ground pepper<br>3 tbsp chopped onion<br>3/4 cup fat<br>absolutely free chicken stock<br>1 tbsp dijon mustard<br>2 tbsp chopped, fresh herbs which includes parsley, chives","directions":"In a large frying pan warm the butter over reasonably lower heat. Time pork with salt and pepper. Add warm to medium and add the chops to the pan and sauté for 7 minutes. Transform and cook until chops are browned and performed to medium, around 7-8 minutes lengthier. Remove the chops and put in a hot destination. Add the onion to the pan and cook, stirring, right up until smooth, about 3 minutes. add the stock and boil right up until it minimizes to 1/2 cup, above 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce around the meat. Foodstuff and Wines suggests it is all right if the pork chops are purple in the centre. Trichinosis is killed at the somewhat small temperature of 150°. I employ the service of a thermometer to verify the heart and typically depart it until it hits 160°. Don’t overcook or they will develop into dry.","url":"https://recipe.bluelayer.org/recipe/793/pork-chops-with-dijon-herb-sauce"},{"id":"755","title":"Crock Pot Asian Pork with Mushrooms","ingredients":"2 lb lean boneless pork sirloin roast (aka pork heart rib roast, pork middle loin roast) Kosher salt<br>and fresh new cracked pepper Non-adhere oil spray<br>1 cup small-sodium fat-absolutely free chicken broth<br>1/2 cup lowered-sodium soy sauce<br>1/3 cup balsamic vinegar<br>3 tbsp<br>agave (or sugar)<br>1/2 tsp Chinese<br>5 spice<br>3 cloves crushed garlic<br>1 tbsp fresh grated ginger root<br>8 oz sliced mushrooms) For topping:<br>1/4 cup chopped scallions<br>1/4 cup chopped cilantro","directions":"Time pork on all facet with salt and fresh new cracked pepper. heat a skillet on medium-large heat, spray with a small oil and brown the pork on all facets for around 7 – 8 minutes. In the crock pot, add the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese 5 spice, garlic and ginger; add the pork and established the slow cooker to 8 hrs on reduced. 30 minutes right before the timer goes off, remove the pork and mounted apart to relax a number of minutes; add the mushrooms to the crock pot, cover and cook on small for 30 minutes. In the meantime, shred the pork applying 2 forks. Every time the mushrooms are comfortable, remove relating to 1 cup of the broth and guide if demanded. add the shredded pork to the crock pot and mix nicely. If introducing child spinach, add at the close and cover a handful of minutes right up until it wilts.","url":"https://recipe.bluelayer.org/recipe/755/crock-pot-asian-pork-with-mushrooms"},{"id":"672","title":"Pork Chops with Mushrooms and Shallots","ingredients":"1 tsp butter<br>4 pork loin chops (bone-in), trimmed or<br>1 lb (boneless)<br>1/2 tsp salt Fresh new ground pepper<br>1/4 cup chopped shallots<br>1 cup weight no cost chicken stock<br>10 oz sliced little<br>one bella mushrooms<br>1 tbsp dijon mustard<br>2 tbsp chopped, fresh new parsley","directions":"In a heavy frying pan warm the butter in excess of reasonably small warm. Period pork with salt and pepper. Enhance heat to medium and add the chops to the pan and sauté for 7 minutes. Transform and cook till chops are browned and completed to medium, over 7-8 minutes lengthier. Remove the chops and put in a very hot vacation put. Add shallots to the pan and cook, stirring, until smooth, regarding 3 minutes. add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, period with fresh pepper and cook relating to 3 minutes, or until mushrooms are completed. Put the chops on a platter and pour the mushroom sauce above the meat, top with getting parsley. Take note: Food items and Wines suggests it is okay if the pork chops are crimson in the middle. Trichinosis is killed at the rather lower temperature of 150°. I seek the services of a thermometer to keep an eye on the middle and traditionally depart it right up until it hits 160°. Don’t overcook or they will grow to be dry.","url":"https://recipe.bluelayer.org/recipe/672/pork-chops-with-mushrooms-and-shallots"},{"id":"671","title":"Cuban Sandwich Quesadilla","ingredients":"1 cut diminished bodyweight swiss (I employed Sargento) 1 oz ham (I works by using Hillshire Farm 97% pounds absolutely free) 1 minimize kosher pickle Mustard 6 inch small carb complete wheat tortilla (La Tortilla Manufacturing facility) Warm a non-adhere pan in excess of small warm. Spray with cooking spray and stage tortilla on pan. on 50 percent of the tortilla, desired destination a piece of cheese, pork, ham, pickle and mustard. Whilst cheese is melted, fold the quesadilla within 50 percent and turn to warm other facet. Remove in opposition to warm and reduce into 3 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/671/cuban-sandwich-quesadilla"},{"id":"589","title":"Pork Chops and Applesauce","ingredients":"4 slender (14 oz) boneless pork loin chops, heart slash<br>1/4 tsp paprika<br>1/2 tsp garlic powder<br>1/2 tsp dried sage<br>1/2 tsp dried thyme Salt<br>and fresh cracked pepper to taste<br>1 tsp butter<br>2 tbsp flour (go<br>away out for gluten free of charge)","directions":"Year pork chops with paprika, garlic powder, sage, thyme, salt and fresh pepper to taste. Issue flour on a small flat plate and flippantly pat the chops with flour, shaking off any further flour consequently they are flippantly protected. Heat a large skillet over medium warm and add butter Whilst the pan is very hot. Every time the butter melts, Area chops in the skillet and cook 3 1/2 to 4 minutes. Convert over and cook an further 3 – 4 minutes, or until the inside temp is 145° F. Remove in opposition to the pan and fastened on a platter to loosen up for 3 minutes.","url":"https://recipe.bluelayer.org/recipe/589/pork-chops-and-applesauce"},{"id":"583","title":"Cabbage Soup with Fowl and Pork","ingredients":"3 medium carrots, chopped 2 leeks, chopped (whites simply) 1 thoughts cabbage, chopped 1 yellow pepper, chopped 15 oz. chicken breasts (3 parts) (4) 6 oz. ingredients lean pork including pork loin (24 oz volume) 2 cloves garlic 2 bay leafs 1/4 tsp cumin 1.5 oz brandy 8 cups of water 1 Knorr chicken bullion Salt Pepper Chop meat into little chunks. in a heavy pot, mix meat, water and spices and boil above 15 minutes on medium. add greens and remaining ingredients. Avert to small, add and simmer for more than 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/583/cabbage-soup-with-fowl-and-pork"},{"id":"525","title":"5-SPICE PORK BURGERS WITH SLAW","ingredients":"PATTIES 1½ weight lean ground pork 2 scallions, finishes trimmed and finely chopped 1½ tablespoons minced new cilantro leaves 4 garlic cloves, minced or driven all through a drive 1 teaspoon Chinese 5 spice ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper SLAW 1¾ cups finely shredded green cabbage ¼ purple bell pepper, minimize into slim strips 1 reduced carrot, grated 2 teaspoons fresh lime juice or rice vinegar 1 teaspoon toasted sesame oil ⅛ teaspoon kosher salt Added-virgin olive oil ⅓ cup hoisin sauce 4 gentle, a bit sweet rolls, crack 1. Add the patty ingredients, and then carefully kind 4 patties of equivalent measurement, just about every above 1 inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation over 1 inch extensive in the heart of the patties to stay away from them to forming a dome as they cook. Refrigerate the patties until well prepared to grill. 2. Mix the slaw ingredients. 3. Plan the grill for guide cooking about medium warm (350° to 450°F). 4. Evenly brush the patties on equally facets with olive oil, and then grill around lead medium heat, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning as soon as and then brushing with the hoisin sauce. Throughout the past 30 seconds to 1 instant of grilling period, toast the rolls, slash aspect down, above guide heat. 5. Combine every burger on a roll with a patty and slaw. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/525/5-spice-pork-burgers-with-slaw"},{"id":"524","title":"CUBAN PORK BURGERS","ingredients":"PATTIES<br>1 pound lean ground pork<br>1 teaspoon dried oregano ¾ teaspoon kosher salt ½ teaspoon granulated garlic ¼ teaspoon freshly ground black pepper<br>2 tablespoons unsalted butter<br>3 garlic cloves, minced or driven during<br>a push<br>4 French sandwich rolls, every<br>about<br>4½ inches extended, break<br>2 tablespoons Dijon mustard<br>8 slices Swiss cheese, every<br>about<br>1 ounce<br>8 slices Black Forest deli ham Dill pickle chips<br>1. Plan the grill for guide cooking in excess of medium heat (350° to<br>450°F)<br>and preheat<br>a grill-evidence griddle.<br>2. Blend the patty ingredients,<br>and then carefully kind<br>4 oblong patties, each in excess of ¾ inch thick. With your thumb or the<br>again of<br>a spoon, create<br>a shallow indentation in excess of<br>1 inch huge<br>and<br>2 inches extensive in the heart of the patties to stay clear of them<br>against forming<br>a dome<br>as they cook. Refrigerate the patties until geared up to grill.<br>3. in<br>a skillet over medium warm, soften the butter.<br>add the garlic<br>and cook until flippantly browned,<br>3 to<br>4 minutes, stirring sometimes. Remove to the warm.<br>4. Grill the patties<br>above guide medium warm, with the lid shut, right up until cooked to medium doneness (160°F),<br>8 to<br>10 minutes, turning<br>at the time. Spread the lower facet of the rolls with the mustard. Final the backside<br>50 percent of each roll with<br>a minimize of cheese,<br>2 ham slices,<br>a patty, pickle chips,<br>one much more slash of cheese,<br>and the best<br>50% of the roll. Brush the burgers on both equally<br>aspects with the garlic butter, level them on the griddle,<br>and put<br>a sheet pan on top of the burgers, weighing it down with<br>2 foil-wrapped bricks. Grill over lead medium warm, with the lid shut, right up until the rolls<br>are toasted<br>and the cheese is melted,<br>2 to<br>4 minutes, turning the moment. serve instantly. Serving","directions":"Tropical Fruit Salad with Honey and Lime.","url":"https://recipe.bluelayer.org/recipe/524/cuban-pork-burgers"},{"id":"513","title":"SPICY JERK PORK AND BEEF BURGERS WITH PINEAPPLE SALSA","ingredients":"PATTIES 1 habanero or Scotch bonnet chile pepper 1 pound lean ground pork 1 pound ground chuck (80% lean) ½ cup finely chopped scallions (white and gentle green ingredients simply) 2 tablespoons packed darkish brown sugar 1 tablespoon fresh lime juice 1 tablespoon soy sauce 1½ teaspoons minced new thyme leaves 1½ teaspoons ground allspice 1 teaspoon kosher salt ½ teaspoon ground cinnamon 1 garlic clove, minced or driven all through a drive SALSA 4 slices ripe, fresh new pineapple, each and every around ½ inch thick, cored 1 tiny, ripe mango, peeled and around chopped ¼ cup somewhere around chopped red onion 2 tablespoons new lime juice 2 tablespoons chopped fresh new cilantro leaves ½ teaspoon kosher salt Freshly ground black pepper 6 brioche buns, break 1. Carrying rubber gloves (to prevent burning your pores and skin), remove and discard the stem and seeds to the habanero. Mince the habanero and position in a heavy bowl. add the being patty ingredients, and then carefully style 6 patties of equivalent dimension, just about every above 1 inch thick. With your thumb or the again of a spoon, deliver a shallow indentation regarding 1 inch extensive in the middle of the patties to stay away from them against forming a dome as they cook. Refrigerate the patties right up until organized to grill. 2. Plan the grill for lead cooking around medium warm (350° to 450°F). 3. Grill the pineapple slices about guide medium warm, with the lid open, until marked and a bit softened, 6 to 8 minutes, turning as soon as. About chop the pineapple, shift to a food items processor equipped with a steel blade, and add the remaining salsa ingredients. Pulse until the salsa is finely chopped. If it appears to be like way too soaked, drain in a good-mesh strainer. 4. Generously period the patties on both of those aspects with pepper, and then grill above lead medium heat, with the lid shut, right up until cooked to medium doneness (160°F), 10 to 12 minutes, turning after. Throughout the closing 30 seconds to 1 second of grilling period, toast the buns, minimize aspect down, over lead heat. 5. Combine every burger on a bun with a patty and pineapple salsa. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/513/spicy-jerk-pork-and-beef-burgers-with-pineapple-salsa"},{"id":"470","title":"Luau pork burgers with grilled pineapple and Lovable peppers","ingredients":"GLAZE ¾ cup packed darkish brown sugar ¼ cup as well as 2 tablespoons soy sauce 3 tablespoons ketchup 1½ tablespoons sherry vinegar 1½ teaspoons beaten black or Szechwan peppercorns 1½ teaspoons aniseed 1½ teaspoons kosher salt 2 excess weight lean ground pork 6 slices ripe, fresh pineapple, just about every over ⅓ inch thick, cored and quartered 3 bell peppers, 1 purple, 1 yellow, 1 green, each individual slice into ⅓-inch strips 6 hamburger buns, crack 1. in a saucepan whisk the glaze ingredients. Deliver to a simmer around medium warm, stirring until the sugar dissolves, 3 to 4 minutes. Remove against the heat and enable interesting. Pour ¼ cup additionally 2 tablespoons of the glaze into a hefty bowl and pour ¼ cup into a medium bowl. E-book the getting glaze in the saucepan. 2. To the large bowl with the glaze add the pork and add. Carefully sort 6 patties of equivalent dimensions, each individual over ¾ inch thick. With your thumb or the back again of a spoon, create a shallow indentation about 1 inch extensive in the centre of the patties to stay away from them against forming a dome as they cook. Refrigerate the patties until well prepared to grill. 3. Plan the grill for lead cooking about medium-superior warm (400° to 500°F) and preheat a perforated grill pan. 4. To the medium bowl with the ¼ cup glaze add the pineapple and bell peppers and transform to coat flippantly. 5. Spread the pineapple and bell peppers in a solitary layer on the grill pan and position the patties on the cooking grates. Grill over guide medium-large warm, with the lid shut, till the pineapple and bell peppers are comfortable and the patties are cooked to medium doneness (160°F), 8 to 10 minutes, turning the patties the moment and the pineapple and bell peppers sometimes. Through the closing 30 seconds to 1 second of grilling period, toast the buns, slice facet down, previously mentioned guide warm. Remove against the grill and generously brush the patties with the getting glaze in the saucepan. Develop each burger on a bun with a patty and the pineapple-bell pepper blend.","directions":"","url":"https://recipe.bluelayer.org/recipe/470/luau-pork-burgers-with-grilled-pineapple-and-lovable-peppers"},{"id":"464","title":"3-PORK BURGERS Loaded WITH FETA","ingredients":"PATTIES 12 ounces lean ground pork 10 ounces sizzling or gentle Italian sausage (if procured in casings, remove casings) 2 ounces minced prosciutto 1 huge shallot, minced 2 teaspoons minced fresh new oregano leaves or ½ teaspoon dried oregano 4 garlic cloves, minced or driven all through a push ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces chilly feta cheese, drained and slice into 4 squares 4 or 8 slices Italian or French bread, just about every about ½ inch thick Much more-virgin olive oil 1 garlic clove, reduce in 50% 1 cup tightly packed clean spinach leaves, separated 1. Blend the patty ingredients, and then carefully kind 8 patties of equivalent sizing, just about every about ½ inch thick. Location 4 of the patties on a effort and hard work seem. Lower every feta sq. in 50 percent horizontally, building 2 thinner blocks. Heart 2 blocks of the feta facet by means of aspect on the ultimate of each of the 4 patties. Heart the remaining 4 patties around the ultimate and drive down until each individual double patty is more than 1 inch thick. Pinch the edges collectively to seal in the cheese. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking about medium heat (350° to 450°F). 3. Brush the bread on the two aspects with oil. Grill the patties more than lead medium warm, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning as soon as. For the duration of the previous second of grilling season, toast the bread in excess of guide heat, turning at the time. Remove the patties and bread to the grill and make it possible for the patties unwind for 2 to 3 minutes. Rub the bread with the minimize aspect of the garlic fifty percent. 4. Top 4 bread slices with 50 percent of the spinach, a patty, and the remaining spinach. serve scorching, open-confronted or with a moment piece of bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/464/3-pork-burgers-loaded-with-feta"},{"id":"454","title":"Gradual-Cooker Banh Mi Rice Bowls","ingredients":"1 pound pork tenderloin 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 3 cloves crushed garlic 1 jalapeno, sliced 1/4 cup reduced sodium soy sauce* 1 tablespoon brown sugar 6 tablespoons distilled white vinegar 1/4 cup sugar 1/4 teaspoon kosher salt 1 cup shredded carrots 2 radishes, minimize into matchsticks 3 cups cooked brown rice 1 cup shredded pink cabbage 1 cup thinly sliced English cucumbers (above ½ low) 1 very little jalapeno, thinly sliced 1/4 cup cilantro leaves","directions":"","url":"https://recipe.bluelayer.org/recipe/454/gradual-cooker-banh-mi-rice-bowls"},{"id":"441","title":"THAI PORK BURGERS Inside LETTUCE LEAVES","ingredients":"PATTIES 1½ excess weight lean ground pork 1 stalk lemongrass (faded inside centre just) or 2 scallions, finishes trimmed and minced 1 heavy shallot, minced 2 tablespoons minced fresh cilantro leaves 4 garlic cloves, minced or driven throughout a push Kosher salt Freshly ground black pepper 4 hefty leaves butter lettuce or purple leaf lettuce Lime wedges (optional) 1. Add the patty ingredients, together with ½ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent dimensions, just about every regarding 1 inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation about 1 inch broad in the centre of the patties to avert them in opposition to forming a dome as they cook. Refrigerate the patties until organized to grill. 2. Plan the grill for lead cooking more than medium heat (350° to 450°F). 3. Flippantly time the patties on possibly aspects with salt and pepper, and then grill around lead medium heat, with the lid shut, right up until cooked to medium doneness (160°F), 10 to 12 minutes, turning when. 4. Destination every patty in a lettuce leaf cup. Garnish with lime wedges, if most popular. serve scorching. Serving tips: Very simple Chilly Noodle Salad with Peanut Sauce and Carrot and Cucumber Relish. To just take to the delicate center of lemongrass, chop off the backside few inches as perfectly as the top 4 or 5 inches of the stalk. Then peel absent the outer leaves of the remaining stalk until it is about as thick as a scallion. Slice the stalk inside 50% lengthwise and mince it for seasoning these types of burgers.","directions":"","url":"https://recipe.bluelayer.org/recipe/441/thai-pork-burgers-inside-lettuce-leaves"},{"id":"439","title":"A Novices' Guide To Taking pleasure in Purple Wine","ingredients":"The globe of pink wines is a heady, wealthy and impressive world wide crammed with almost everything against the nuanced subtlety of a soft South African Merlot to the peppery richness of Sangre de Toro, Blood of the Bull against Spain. in in general, quite a few of the laws of wine ingesting add been solid apart within at presents global, generating it even further offered to just about every specific, and with the amplified need Give consists of soared, making it possible for for reasonably priced and extremely tasty wine out there to all. Even now, there are a lot of who come to feel that the global of wine loving is not as still open to them. With as a result a great number of wines to decide on in between, where by do you start off? How do you accurately take pleasure in a pink or white and with what food would they be great? Enables visual appeal at some Pretty very simple guidelines to enhancing your study of crimson wines. Weart pay out a whole lot of money on a bottle of wine. Depart that for later on, after youve commenced to check out outside of the manufacturers and varietals that you which add. There are consequently countless magnificent and scrumptious wines that are accessible for someplace among $5 and $8 a bottle, that you fairly need to not require to eliminate $20 or $30 for a bottle of wine...at small not but. Have ont order area, still. Typically, your nearby wine keep is stocked with bottles to the neighborhood winery (if there is one). People can be Good, or they can be vinegar. It fairly can be some thing of a crap shoot. As a result, except you dwell in the Napa valley, or some other Room that is renown for its wine-creating attempts, adhere with just about anything that is nationally or internationally dispersed. Adhere with a varietal, for at present. in other terms, select a wine that is specially generated versus one style of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, and so forth. Consider to prevent combined reds to start off with, despite the fact that they can be Extremely tasty. Via finding out the flavors of the varietal grapes, youll improved recognize what it is regarding the add that you including. Prevent flavored wines or coolers that you can attain at your area comfort and ease shop. People are very little even more than non-bubbly soda pop with alcoholic beverages within them and can lead to a unpleasant hassle as they are hastily manufactured versus the minimum amount purely natural ingredients. Start off with a wonderful Merlot versus South Africa, Australia, fresh Zealand or Chile. This kind of vineyards are often equipped to balance selling price with excellent Really properly. The purpose I endorse Merlot is that of all the purple varietals, it is the gentlest, and enhances a large menu of food. Reds which includes to breathe. Open the bottle and enable it sit for 10 minutes or consequently. This will allow oxygen to just take at the wine and expand it instantly. For that subject, pouring the wine into the eyeglasses and allowing for it to sit for 10 to 20 minutes accelerates this course of action. Youll track down the style is substantially greater through this solution. Reds at room temperature and Whites Chilled. A uncomplicated rule that does not constantly put into action however is a Great guide, even so. Chilling a pink gets rid of a lot of of the subtleties of style for which you order the wine in the 1st stage and slows the wines electricity to add with publicity to oxygen. Maintain them house temperature. I pointed out preceding that countless of the recommendations of wine loving add been discarded, or at bare minimum loosened, this sort of as pink wine with pink meat or pasta and white wine with fish or poultry. Though Those are not undesirable Strategies, they genuinely are not carved in stone and today waiters and even the professional gourmet will not transform up his/her nose at a visitor who asks for a purple with fish or loves a good, tart Chardonnay with a burger. Merlot with what? Despite the fact that a Merlot can be a perfect nutritional supplement for a spaghetti evening meal (specially if you add a wonderful buttery garlic bread), it can quickly sit beside a pork chop or fried chicken evening meal. A Merlot is a magnificent, non-pretentious commence to your trip and must open the doorway well to a trip of wine loving. Alright, Already What? Check out a pair alternative producers of Merlot versus competing vineyards. Observe the dissimilarities in style and design and materials. Id advise sticking to these south of the equator to start off with. When you look which includes youve tasted a range of Merlots and are familiar with the variations, then transfer on to a Cabernet Sauvignon and start out your vacation anew. Id maintain off on Shiraz, Syrah, Petite Syrah or Beaujolais till you consist of a uncomplicated appreciation of Merlots and Cabernets, still as soon as you do, then dive in to the hefty, heady, peppery contentment of the more robust reds. After you appear including you incredibly fully grasp and can be aware the variations of the pink varietals, start out investigating the blends or the genuinely ideal California varietals. Wonderful luck and get pleasure from!","directions":"","url":"https://recipe.bluelayer.org/recipe/439/a-novices-guide-to-taking-pleasure-in-purple-wine"},{"id":"369","title":"White Northern Beans with Aji Verde Sauce","ingredients":"1 lb dry northern beans (armed service beans would energy) 1 ham hock (around 4 oz) 1 tiny onion, chopped 1 green pepper, chopped 1 bay leaf 2 chicken bouillon cubes (I which add Knorr) 1 tsp cumin 1 small onion, chopped 2 cloves garlic, minced 1/2 cup chopped cilantro Salt Soak beans inside water right away. The future working day discard water and fill pot with 8 cups of water. add 1 onion, pork bone, green pepper and bay leaf and cook in anxiety cooker for more than an hour. Remove to warm. As soon as tension dissolves, open the lid and add chicken bullion, cumin, and adobo to taste and cook discovered on medium heat stirring from time to time. In the meantime in a skillet, add olive oil, chopped onion, garlic and cilantro, period with a pinch of salt and sauté on medium- reduced heat until onions are comfortable. add to beans and mixture very well. Progress cooking beans about 30-45 minutes, stirring once in a while till beans are thickened to your liking. Style for salt and transform if essential. Discard bone and bay leaf and serve. Aji Verde Sauce 10-12 jalapeños, seeded 1/4 cup fresh cilantro 1/4 cup olive oil 4 cloves garlic 1/4 cup white vinegar 1/2 tsp cumin Salt and pepper 1/2 cup bodyweight absolutely free sour cream Point all ingredients in a blender and puree until smooth. serve over chicken, rice, beans or plantains.","directions":"","url":"https://recipe.bluelayer.org/recipe/369/white-northern-beans-with-aji-verde-sauce"},{"id":"362","title":"Very little ITALY PORK BURGERS","ingredients":"PATTIES 1½ excess weight lean ground pork 2 tablespoons finely chopped fresh Italian parsley leaves 1 teaspoon fennel seed 1 teaspoon paprika 1 teaspoon crushed pink pepper flakes ½ teaspoon granulated garlic ½ teaspoon dried oregano Kosher salt Freshly ground black pepper 1 mind garlic More-virgin olive oil ½ cup mayonnaise 1 medium purple bell pepper, slice into skinny strips 1 minor yellow onion, slice within 50 percent and thinly sliced 4 kaiser rolls, break 1. Blend the patty ingredients, which add 1 teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent measurement, just about every about ¾ inch thick. With your thumb or the again of a spoon, create a shallow indentation above 1 inch broad in the centre of the patties to reduce them against forming a dome as they cook. Refrigerate until prepared to grill. 2. Plan the grill for guide and oblique cooking more than medium-higher warm (400° to 500°F). 3. Reduce ½ inch off the ultimate of the brain of garlic and discard. Stage the garlic brain on a minor sheet of aluminum foil and drizzle 1 teaspoon oil previously mentioned the revealed cloves. serve the corners of the foil jointly and twist to totally deal with the garlic, leaving a small house in the packet for the progress of steam. Destination the garlic packet about oblique medium-higher heat, conclude the lid, and cook until the garlic is smooth, fragrant, and golden, about 40 minutes. Though great adequate to deal with, squeeze the cloves against their skins into a tiny bowl. Mash the garlic with a fork to sort a paste. Stir in the mayonnaise, 1 teaspoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper to deliver an aioli. 4. in a skillet around medium-superior warm, scorching 1 tablespoon oil. add the bell pepper and onion and sauté right up until softened, 7 to 8 minutes, stirring often. Period with ¼ teaspoon salt and ¼ teaspoon pepper and cook 3 minutes a lot more. Remove versus the warm and maintain sizzling. 5. Frivolously brush the patties on equally aspects with oil, and then grill in excess of guide medium-superior warm, with the lid shut, right up until cooked to medium doneness (160°F), 8 to 10 minutes, turning when. Throughout the previous 30 seconds to 1 second of grilling year, toast the rolls, minimize facet down, about lead heat. 6. Produce each individual burger on a roll with aioli, a patty, and the bell pepper–onion mix. serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/362/very-little-italy-pork-burgers"},{"id":"357","title":"LAMB AND grilled ONION BURGERS","ingredients":"PATTIES 4 slices sweet onion, each individual about ¼ inch thick 1 tablespoon much more-virgin olive oil 14 ounces ground lamb 6 ounces lean ground pork 2 tablespoons minced fresh new Mint leaves 1 tablespoon Dijon mustard 1 teaspoon ground cumin ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper SAUCE 3 ounces feta cheese, crumbled ½ cup undeniable Greek yogurt 1 tablespoon minced fresh new mint leaves 1 teaspoon fresh new lemon juice 4 kaiser rolls or sesame buns, crack 2 lemons, slice into wedges 1. Plan the grill for lead cooking in excess of medium-high heat (400° to 500°F). 2. Brush the onion slices with the oil, and then grill more than lead medium-large warm, with the lid shut, until golden brown and smooth, 8 to 10 minutes, turning when or two times. Remove against the grill and finely chop. Established apart to interesting. 3. Blend the onion with the remaining patty ingredients, and then carefully style 4 patties of equivalent measurement, each above 1 inch thick. With your thumb or the again of a spoon, create a shallow indentation above 1 inch vast in the heart of the patties to avoid them versus forming a dome as they cook. Refrigerate the patties until well prepared to grill. 4. Blend the sauce ingredients. cover and refrigerate right up until geared up to serve. 5. Grill the patties over lead medium-high heat, with the lid shut, till cooked to medium doneness (160°F), 9 to 11 minutes, turning the moment. For the duration of the final 30 seconds to 1 moment of grilling season, toast the rolls, minimize aspect down, in excess of guide warm. 6. Develop just about every burger on a roll with a patty and as a lot sauce as you including. serve hot with lemon wedges and any being sauce on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/357/lamb-and-grilled-onion-burgers"},{"id":"348","title":"SMOKED MEAT LOAF BURGERS WITH grilled ONION","ingredients":"PATTIES 8 ounces ground chuck (80% lean) 8 ounces ground veal 8 ounces lean ground pork 2 large eggs, crushed ¾ cup dried Italian-expert bread crumbs ¼ cup freshly grated Parmigiano-Reggiano® cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup ketchup 1 canned chipotle chile pepper inside adobo sauce, minced 1 teaspoon adobo sauce (against the can) 1 red onion, reduce crosswise into 4 slices, every more than ½ inch thick 2 teaspoons more-virgin olive oil 8 slices sourdough bread, each and every relating to ½ inch thick 1. Soak the picket chips in water for at bare minimum 30 minutes. 2. Combine the patty ingredients, and then carefully kind 4 patties of equivalent dimension, just about every regarding ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation relating to 1 inch vast in the heart of the patties to reduce them against forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Whisk the ketchup, chipotle chile pepper, and adobo sauce. 4. Plan the grill for guide cooking over medium-large heat (400° to 500°F). 5. Brush the onion slices with the oil. Drain and add the picket chips to the charcoal or to the smoker box of a gasoline grill, soon after model’s guidance, and stop the lid. Whilst the wooden starts to smoke, grill the patties and onion above guide medium-higher warm, with the lid shut, till the patties are cooked to medium doneness (160°F), 8 to 10 minutes, and the onion is delicate, 6 to 8 minutes, turning the moment. For the duration of the ultimate second of grilling year, toast the bread over lead heat, turning at the time. 6. Combine every burger on a bread cut with a patty, chipotle ketchup, a grilled onion cut, and the remaining bread reduce. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/348/smoked-meat-loaf-burgers-with-grilled-onion"},{"id":"346","title":"CAROLINA BARBECUE PORK BURGERS","ingredients":"MOP ½ cup cider vinegar 2 tablespoons spicy brown mustard 2 tablespoons packed mild brown sugar 2 teaspoons paprika 2 teaspoons scorching pepper sauce 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground allspice COLESLAW 1 bag (8 ounces) shredded coleslaw combine 3 tablespoons mayonnaise 2 tablespoons mop (versus the recipe around) 1 tablespoon lovable orange marmalade PATTIES 2 weight lean ground pork ¼ cup grated yellow onion ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 6 hamburger buns, break 1. Whisk the mop ingredients. 2. Mix the coleslaw ingredients. 3. Mix the patty ingredients, and then carefully sort 6 patties of equivalent dimensions, each over ¾ inch thick. With your thumb or the again of a spoon, create a shallow indentation about 1 inch extensive in the centre of the patties to stop them to forming a dome as they cook. Refrigerate the patties until organized to grill. 4. Plan the grill for lead cooking over medium-high heat (400° to 500°F). 5. Grill the patties more than lead medium-higher warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. All through the closing 30 seconds to 1 instant of grilling season, toast the buns, lower aspect down, in excess of lead warm. Remove the patties and the buns versus the grill and generously brush the patties with the remaining mop. 6. Develop each burger on a bun with a patty and coleslaw. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/346/carolina-barbecue-pork-burgers"},{"id":"344","title":"SPICY GINGER-SCALLION BURGERS WITH SESAME SPINACH","ingredients":"PATTIES<br>12 ounces ground chuck (80% lean)<br>12 ounces lean ground pork ½ cup thinly sliced scallions (white<br>and mild green sections basically)<br>1 piece fresh ginger, in excess of<br>2 inches long, peeled<br>and grated<br>1 tablespoon soy sauce<br>2 teaspoons toasted sesame oil<br>2 garlic cloves, minced or driven during<br>a force ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper<br>2 teaspoons vegetable oil<br>2 teaspoons toasted sesame oil<br>2 tablespoons furthermore<br>1 teaspoon warm chili-garlic sauce, this sort of<br>as Sriracha, separated<br>8 ounces fresh kid spinach<br>1 tablespoon toasted sesame seeds ½ cup ketchup<br>4 sesame seed buns, break<br>1. Combine the patty ingredients,<br>and then carefully kind<br>4 patties of equivalent dimension, each individual<br>about ¾ inch thick. With your thumb or the back<br>again of<br>a spoon, deliver<br>a shallow indentation more than<br>1 inch vast in the centre of the patties to stop them to forming<br>a dome<br>as they cook. Refrigerate the patties till geared up to grill.<br>2. Plan the grill for lead cooking<br>above medium-high heat (400° to<br>500°F).<br>3. in<br>a heavy skillet in excess of medium warm, incredibly hot the vegetable oil, sesame oil,<br>and<br>1 teaspoon of the chili-garlic sauce. Slowly but surely<br>add the spinach via the handful<br>and stir basically until it commences to wilt,<br>2 to<br>3 minutes. Remove versus the warm<br>and<br>add the sesame seeds.<br>4. Mix the ketchup with the remaining<br>2 tablespoons chili-garlic sauce.<br>5. Grill the patties previously mentioned lead medium-high heat, with the lid shut, until cooked to medium doneness (160°F),<br>8 to<br>10 minutes, turning when. For the duration of the closing<br>30 seconds to<br>1 second of grilling season, toast the buns, minimize<br>aspect down,<br>around guide warm.<br>6. Develop just<br>about every burger on<br>a bun with chili-garlic ketchup,<br>a patty,<br>and sesame spinach. serve incredibly hot. Serving","directions":"Corn and Black Bean Salad.","url":"https://recipe.bluelayer.org/recipe/344/spicy-ginger-scallion-burgers-with-sesame-spinach"},{"id":"341","title":"Slim Gradual Cooker Pernil (Puerto Rican Pork)","ingredients":"3 lb boneless pork shoulder blade roast, lean,<br>all pounds eradicated<br>4-5 cloves garlic, crushed<br>1 tbsp coarse salt<br>1/2 tsp oregano<br>1/2 tbsp cumin<br>1/4 tsp beaten black pepper<br>3 oranges, juice of (1/2 cup)<br>2 limes, juice of","directions":"Making use of a sharp knife, minimize slits into the pork and things holes with 50 percent of the beaten garlic. mix the remaining ingredients and pour previously mentioned pork. Stage in the ceramic portion of the crock pot, add and refrigerate, turning pork once in a while consequently the marinade addresses all of pork. The future working day, remove the crock pot and cook on small, 8 several hours. Following 8 hrs, remove pork and shred having 2 forks. Remove liquid versus crock pot and add pork back again to crock. add about 1 cup of the liquid again and transform salt, pepper and cumin (you will possibly will need to add excess). Permit it cook yet another 15-30 minutes.","url":"https://recipe.bluelayer.org/recipe/341/slim-gradual-cooker-pernil-puerto-rican-pork"},{"id":"303","title":"CHEESE","ingredients":"At present listed here’s a issue that incredibly would make us soften. A minor dose of dairy can deliver beef style beefier, spice tamer, and lean meats excess deluxe. As with a lot in lifestyle, you just take what you pay out for, consequently shelling out a couple of even further pounds for top quality prospects to far better success. There are extremely no lousy cheese options in our guide, still listed here are a couple of of our favorites. Shots AMERICAN This no-frills standby is the simplest for captivating a group. Numerous of us had been reared on these types of affected individual slices of cheese advantage. Professionals: Superior melter; in-high-priced; very simple to uncover; light style; will be sure to the pickiest eaters Disadvantages: Can flavor metal or artificial; lacks element and nuance; can be melty to the reality of messy Least difficult Makes use of: With all-American (that’s no coincidence) burgers and incredibly hot canine to be aided at superior functions CHEDDAR The just detail sharper than a Excellent previous cheddar is the knife you’ll need to have to slash it. This highly regarded cheese is often our to start with determination to final a burger. Experts: Very simple to track down; universally loved; flexible; a Terrific grater Shortcomings: The generic things can be waxy and flavorless; overheating or reheating would make it rubbery Simplest Takes advantage of: With beef burgers; with any goods that comprise Latin or South-western undertones SWISS Nutty and advanced, this holey most loved is gentle adequate to satisfaction the hundreds. Industry experts: Ideal after baked or broiled; very affordable; commonly obtainable; tones down large flavors; a pleasant remedy to American and cheddar Negatives: Some mass-manufactured layouts are flavorless; can be stubborn melters Easiest Makes use of: With pork, poultry, or lamb burgers; with German-motivated warm canine and sausage sorts MOZZARELLA Use’t you choose fresh … unless of course we’re speaking mozzarella. Gentle and chewy, it’s unequalled in its power to soften. Gurus: The respectable things is a delicacy well worth the value tag; melts properly; shredded types are simple to obtain Shortcomings: The mass-designed things is flavorless and chalky, as are lower-excess weight styles; the legitimate bundle is high priced Least complicated Takes advantage of: With anything at all Italian; with tomatoes or tomato sauce; along with formidable flavors Visuals PROVOLONE This Italian formaggio can consider the heat, and likes it. Old kinds can be Extremely sharp, though grocery store designs are substantially milder. Specialists: Tender and sophisticated flavors; Wonderful dietary supplement to ambitious meats and spices CON: Can flavor bland and forgettable Suitable Makes use of: With dried Italian sausages; every thing with “pizza” flavors (it’s a constructive variation-up to the common mozzarella decision) PEPPER JACK Is it scorching in listed here, or is it specifically the cheese? Studded with scorching pepper flakes, the assertive, spicy pepper jack melts in an quick. Experts: Packs a style punch; commonly offered; Terrific melter CON: Could possibly overpower subtler flavors Excellent Takes advantage of: With any burger or sausage down below the south-of-the-border have an affect on; with leaner poultry burgers that absence taste on their personal BLUE CHEESE Stinky and piquant, this mould-injected amount can just take the bash started off, or distinct a area. Experts: Prosperous with taste; kinds selection versus sweet to knock-you-on-your-at the rear of impressive; sophisticated, creamy, crumbly, and a darling of cheese aficionados Disadvantages: Can be above-driving; the optimistic things is expensive; doesn’t soften very well Least complicated Use: With beef burgers BRIE This wheel of creamy dreaminess is as indulgent as it will become for cheese admirers. The French extensive in the past dubbed it “King of Cheeses.” Specialists: An quick assertion-company; light and approachable, still continue to flavorful; unbelievably comfortable and melts with tiny exertion Shortcomings: Unattainable to lower; generally specifications the rind still left on to continue to keep its condition, which may be unsightly to some; a tiny much too ooey-gooey at situations","directions":"","url":"https://recipe.bluelayer.org/recipe/303/cheese"},{"id":"296","title":"Barbecue. The techniques of the  Greek direction !","ingredients":"I consist of taste grilled meats in close proximity to the entire world. Just before i will guide you to the unique engineering (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes) i will inform you more than the Greek direction. We Greeks including Fantastic food items consequently i will get started in opposition to the meat. Whichever the technological innovation, the recipe and the sauce, if the meat is versus a company which feeds his animals the standard direction the flavor will be impressive. Period of time. There is no very similar of a natural and organic rosen meat of beef,lamp or pork. The taste is magic! If you arrive for vacations in Greece you will look at in the morning or in the afternoon the outdated woman with the 2 or a few cows, or goats. These animals will be served in the community taverna. For this meat i am talking around. If we discuss relating to the islands where by the goats are drinking sea water and eating the area wild weeds we are talking relating to a advanced high quality meat just about presalted. If you ever go inside CRETE style it, you will remember my words. in scenario you will check out northern Greece try regional Veal stake. You can find the optimistic food items exactly where you will check out no foreigners at all. So enables go in the vicinity of Athens and check the best kinds. One of the great barbecue tavern in Athens neighborhood is Telis in Evripidou Str. Telis is the understand of pork chops. This is his specialty. If you purchase for a plate you will attention relating to four to 5 ingredients about fried potatoes. He is all day open and incredibly cost-effective far too. Its a kind of quick pork steak foodstuff. It is a ought to taste mainly because you go to Athens. Another should really style is Thanasis kebab souvlaki in Thision. It is merged lamp and veal chopped meat above charcoals. You may well try to eat a plate of 4 of them, with grilled tomatoes, or you may well taste the standard direction in a pita. Any path its Pretty extremely hard to take in one. If you which includes warm papers talk to them. One much more really should consume souvlaki within Athens is LEIBADIA within kANIGOS Sq.. There you can contain the conventional pork souvlaki with all the village bread you can consume. They establish all working day extensive consequently any time you will be there you will flavor it instantly versus the charcoals. All in close proximity to Greece we including to barbecue on charcoals. The gadget we decide should be verified in building our favorite style. Our meat are premarinated with olive oil, salt, pepper, origanon. In the course of grill we add a small of olive oil-salt-origanon combine in buy to develop the delectable smell, which delivers this delicious aromatic style to the meat. The fire must be effective but not as a result effective to provoke fires down below the meat. For this purpose we contain a bottle of vinegar to extinguish it in case of. We add fresh lemon exactly ahead of we consume them. We you should not acquire out the fat before we grill our meat considering that we including the taste of the smoked meat. One additional well-known House for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not go the bridge and pass up the flavor of this souvlaki. Hundreds of men and women stop each and every working day to taste this regional delicacy.","directions":"","url":"https://recipe.bluelayer.org/recipe/296/barbecue-the-techniques-of-the-greek-direction"},{"id":"270","title":"Barbeque Secrets and techniques: 2 Methods to Try","ingredients":"Anytime it arrives to barbequing, there are 2 main schools of idea for the techniques that you can use. The very first of these insider secrets – and the maximum popular tactic for these who grill within their back again yards – is the style and design where by the food is cooked instantly more than the source of heat. This path, the foodstuff is rapidly cooked on a sizzling grill suspended right in excess of the charcoals, the wood, or the gasoline burners. Hardly ever is the lid at any time closed. Any foods, including the top soft cuts, hamburgers, steaks, kabobs of all kinds, chicken, and even greens are all of a sudden seared and cooked to perfection having this tactic. If sauces are desired, they can be supplemental right before hand, during the cooking procedure, or even right after the food will come off the grill. These kinds of alternatives will all build alternative and exciting preferences and flavors. The minute barbeque cooking treatment employs heat indirectly. This is even further suitable every time you’re cooking a great deal bigger or whole cuts of meat, these kinds of as especially thick steaks, roasts, a full hog, or a pork shoulder. Anytime you’re cooking utilizing this process, the foods is cooked absent in opposition to the true source of heat. This often will take a water pan of some kind in obtain to preserve the moisture place of the food. The temperatures basically sit within about 250ºF. In the course of this cooking treatment, the lid of the barbeque stays closed most of the time, and the period of the cooking is much extended than in the to start with procedure. Every time you’re getting an indirect barbeque cooker, there is generally an even more fire box that lets you to combine charcoal and wood logs for burning. This enables the warm and the smoke to rise during the cooking chamber where by the meat is, so that it is heated well. The rule of thumb of this treatment is a reduced temperature for a long period. No issue which technique you employ the service of, it’s large not to cook your meat way too instantly. If the inner temperature of your meat rises way too suddenly as you cook it, the water and the pounds in it will be expelled before the collagen is in a position to soften. This indicates that your cut will be dry and challenging. Continue to, you won't be able to cook too gradually or you will likelihood a bacterial contamination. While there is a wonderful line for barbequing adequately, it’s vital to locate that line and stick to it. If you’re by now dealing with a slice of meat that is tough, these types of as a brisket or a pork roast, test cooking slowly as the collagen provides taste to the meat. If you get a much less tough, excess pricey cut, you can cook at a large temperature for a short time period of time. This is why ribs and steaks acquire such a shorter time to cook, despite the fact that pork shoulders or beef brisket can run up to Twenty several hours. As a top note, it’s crucial to add fun despite the fact that you barbeque! Your gratification will appear during in your cooking as it will depart you impressed, and prepared to test fresh and intriguing factors.","directions":"","url":"https://recipe.bluelayer.org/recipe/270/barbeque-secrets-and-techniques-2-methods-to-try"},{"id":"254","title":"Ten Aspects You Didn’t Recognize over Barbecue","ingredients":"From the familiar pastime’s origins to sudden recommendations and methods, this list will Deliver you with all the material you will need to wow your friends at the upcoming neighbourhood barbecue! 1) Barbecues originated in pig-pickin’s, feasts that have been well-known in the Southern United Claims earlier to the Civil War. Complete pigs were cooked and consumed by way of the crowd. 2) “Smoking” was applied as much as 6000 years ago in obtain to deliver meats risk-free to try to eat and retail store. The meat was unveiled to smoke and small heat in obtain to stay away from microorganisms and enzymes versus increasing. 3) In Australia, a barbecue is commonly referred to as a barbie. The famed statement “I’ll slip an excess shrimp on the barbie for you,” which looked in Australian tourism adverts, is generally utilised to refer to the region. 4) What highest North Us residents partake in at present isn’t seriously barbecuing. Barbecuing is cooking at temperatures about the boiling fact of water (180-220*F) for a longer period period of time, in obtain to create the meat soft whilst maintaining its organic and natural juices. Today, the method most typically employed is in fact broiling: cooking at 475-700*F in a lot significantly less season. 5) In accordance to the Barbecue Market place Affiliation, half of all marshmallows eaten in the U.S. contain been toasted over a grill. 6) For an simple direction to check how substantially propane you contain still left, carry your toilet scale exterior and weigh the gasoline tank. 7) The origin of the phrase barbecue is unclear. Some consider it came in opposition to the American-Indian phrase barbacoa for a wood on which foods were cooked. Some others say it came to the french terms “de barbe à queue,” this means “whiskers to tail.” 8) To add a smokey flavour to your gas-grill-cooked meals or food stuff cooked in the Place, Use “liquid smoke.” A condensation of serious smoke, this materials can be smoothly further to your barbecue marinade or sauce. 9) Brisket, the extremely difficult minimize of meat taken to a cow’s chest, normally takes one to 2 hours for each pound to barbecue. That’s an average Twelve several hours on the grill for a straightforward 8-pound piece! 10) Kansas Metropolis, Missouri and Lexington, North Carolina equally claim to be the barbecue capitals of the world wide. Memphis, in the meantime, stakes a assert to remaining the pork barbecue money.","directions":"","url":"https://recipe.bluelayer.org/recipe/254/ten-aspects-you-didn-t-recognize-over-barbecue"},{"id":"230","title":"How To Deliver Remarkable Pan Sauces","ingredients":"If you have to have to raise your cooking competencies to a fresh point and add a full large amount further to your gastronomy repertoire, study how to deliver a very simple pan sauce. With this strategy in your cooking bag of strategies, you can convert a very simple pan-fried steak into a mouth-watering dinner, a simple boneless chicken breast into a scrumptious feast, or a little pork chop into a delightful banquet. Okay, potentially I'm stretching a little bit yet look at this out. Dining places cooks employ this approach all the period. Primarily they cook one thing in a sauté pan over attractive large warm until it's accomplished and leaves a bunch of brown caramelize bits of \"things\" in the pan. You physical appearance at this \"things\" in the pan and say to you, \"Already how am I transferring to fresh this 'things' off the pan? What a mess! I drive I experienced applied a non adhere pan.\" The \"things\" contains a popularity, it's identified as \"fond\" and you need that \"fond\" caught to your pan since it is packed with unbelievable flavors. It's way too very simple to remove through introducing a tiny liquid to the pan and employing a picket spoon to dissolve it. This is identified as deglazing and can be completed with Wine, brandy, fortified wines, stock, cider, fruit juices or maximum generally a mixture of 2. Simply be cautious if you employ the service of Wine to remove the pan against the heat consequently the liquor doesn't ignite and blow up in your deal with. I've spoken with cooks who comprise found this take place. The subsequent measures are to carry on to cook the liquid in the pan until it is small by means of fifty percent and end via incorporating few pats of butter to thicken and add the style of the sauce. If you at any time understood how significantly butter proficient cooks Use within places to eat to \"improve\" taste, you would be surprised. I once in a while feel they create their dishes much too prosperous since I attain that not comfortable \"much too finish\" impression afterwards on, nevertheless then all over again, it's as a result beneficial whilst you're eating. Currently all those are precisely the essentials. To deliver added complexity to the sauce you'll need to add some aromatics together with garlic or shallots for a refined nonetheless further layer of taste. Then you may well have to have to add some excess ingredients these kinds of as mushrooms, mustards, chutneys, herbs and/or spices to offer you even much more complexity and taste.","directions":"","url":"https://recipe.bluelayer.org/recipe/230/how-to-deliver-remarkable-pan-sauces"},{"id":"196","title":"Five Methods to Create Your BBQ a Unforgettable Loved ones Celebration","ingredients":"For innumerable, grilling turns into a schedule mealtime game, even though for the highest focused grillers, summer season is dominated by large barbecue functions. Yet grillers do not contain to take among dull repetition and mad functions: every barbecue can and must be an exciting relatives event. Right here are 5 ways to make your routine night time barbecue a far more special knowledge: 1) Who said you have to adhere to meat? Much can be finished with bread and end result in excess of an open flame. To create this into a entertaining activity with your small children, employ the service of cookie cutters to make the bread and fruit into styles. You can come to a decision on themes like “animals” and “letters” or inquire that just about every shape be substitute from the others! Then, enable your little ones determine which toppings they would which includes to put on. Add cheese, onion and diverse spices to bread and cinnamon and honey to fruit. 2) Attempt foil-wrapped speculate food. Issue choice combos of chicken, fish and vegetables with sauces and spices inside foil packets. These types of cook in significantly less than 20 minutes and lead to no-mess, lip-smacking achievements. Little ones will appreciate the surprise section and can efficiently replace packets. You can even question your loved ones for combo recommendations prior to the barbecue, or attract component names out of a hat to crank out fresh dinner ideas. 3) A little amount goes a long path. If you tend to adhere to the exact same previous beef burgers and pork wieners, why not test grilled pizza or salmon steaks? Likewise, test to mix it up with condiments and seasoning. Ill of ketchup? Try out salsa rather. Glimpse on the net where you’ll identify 1000's of very simple recipes for barbecue rubs. Individuals offer you your foods that much more pizzazz and prevent the mess and drip that comes with barbecue sauces. 4) Barbecues don’t add to be rushed. in fact, barbecue devotees will notify you that today’s easy broiling is an insult to the expression, which really should characterize a process of slow cooking on lower warm. You can track down countless slow cooker recipes on line, and the hesitate is a Terrific prospect to pass some quality period with your family and mates. Pleasurable back garden things to do involve creating an outside canvas to paint on or participating in garden bowling with loved ones products and solutions. 5) Mother said not to enjoy with your foods, still there’s normally an exception! Barbecue games are suitable fun and delicious at the identical year. In the game Glutton, each participant gets to be a sure total of mashed potatoes, macaroni and cheese or any other side dish. Diverse kitchen utensils are put in a box and the players blindly pick a several. on the go, they start out to try to eat their dish with the products and solutions that they took out. The to start with to conclude his or her food items wins the prize! Finally, don’t fret! Far too a lot of men and women acquire missing in the details of coming up with the perfect barbecue get together and ignore to enjoy the social surroundings and delicious foods. As a result kick back, bask in the enjoyable sunshine and prepare for a summer season of unforgettable barbecues!","directions":"","url":"https://recipe.bluelayer.org/recipe/196/five-methods-to-create-your-bbq-a-unforgettable-loved-ones-celebration"},{"id":"181","title":"Autumn Penne Pasta with Sauteed Brussels Sprouts Inside A Light Ragu","ingredients":"Autumn Penne Pasta with Sauteed Brussels Sprouts in<br>A Light Ragu<br>1 lovable or warm pork sausage backlink, casing eradicated, crumbled<br>3/4 lb<br>93% lean ground turkey<br>Four tsp olive oil, divided<br>4 cloves garlic, sliced thin<br>10 oz brussels sprouts, fat the moment outer leaves<br>and stems eradicated<br>1 reduced onion, diced reduced<br>One particular carrot, peeled<br>and diced small<br>1 celery stalk, diced reduced<br>28 oz crushed tomatoes (I employ Tuttoroso)<br>One bay leaf Pinch crushed pink pepper Kosher salt<br>and new ground pepper to taste<br>A single lb complete wheat pasta (brown rice pasta for gluten free)","directions":"In a heavy, huge skillet, add sausage and turkey about medium-high heat, breaking up the sausage and turkey as it cooks into very little sections. Whenever thoroughly cooked all through; preset aside in a bowl. With a sharp knife, slice the brussels sprouts into slim shreds. In direction of the skillet, add Two tsp of oil around medium warm. At the time hot, add the garlic and cook till golden (do not burn). add shredded brussels sprouts, salt and pepper and sauté right up until smooth crisp, over 4 toward 5 minutes; preset aside inside yet another bowl. To the exact same skillet, add remaining Two tsp of oil over medium-high heat. add onion, carrot and celery, stirring very well toward coat with oil. cook, stirring sometimes, till the veggies change golden brown, about 10 toward 12 minutes. Add crushed tomatoes, sausage and turkey, bay leaf, beaten crimson pepper, salt and fresh pepper to taste. Avoid heat to small, address and simmer relating to 30 – 40 minutes, or till sauce thickens. Meanwhile, even though sauce is simmering, area a hefty pot of salted water to boil for the pasta. add the pasta to the water 10 minutes prior to the sauce is performed and cook pasta al dente. Drain and add the pasta to the skillet and toss with the sauce. Add cooked brussel sprouts, toss and issue in a superior pasta bowl.","url":"https://recipe.bluelayer.org/recipe/181/autumn-penne-pasta-with-sauteed-brussels-sprouts-inside-a-light-ragu"}]