One Pot Pasta

May 9, 2016 by

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

One Pot Pasta
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Instructions

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don't like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
7.6.2
221
http://arrisje.com/one-pot-pasta/

read more

Related Posts

Share This

Slavink

Feb 29, 2016 by

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation  slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).

Ingredients:

2 slices of bread
2 tbsp milk
½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
1 egg
½ cup of bread crumbs
1 small onion, minced
½ tsp salt
½ tsp curry powder
½ tsp nutmeg
½ tsp chili paste or pepper
5 slices of bacon cut in half
½ stick of butter or margarine

Preparation:

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides on med high. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min. 

Yields 9

Slavink

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon, and cooked in butter or margarine. The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation of a slavink. The term "slavink" loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 slices of bread
  • 2 tbsp milk
  • ½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • 5 slices of bacon cut in half
  • ½ stick of butter or margarine

Instructions

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min.
Cuisine: Dutch | Recipe Type: Dinner
7.6.2
214
http://arrisje.com/slavink/

 

read more

Related Posts

Share This

Loempia

Feb 15, 2016 by

Loempia is similar like a spring roll, deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. and are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder.
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and fry the loempia till golden brown.

Yields 9

Loempia

In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.

15 minPrep Time

5 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and deep fry the loempia till golden brown.
Cuisine: Indonesian |
7.6.2
207
http://arrisje.com/loempia/

read more

Related Posts

Share This

Saucijzenbroodjes

Sep 6, 2015 by

Dutch Sausage Rolls (Saucijzenbroodjes). Spiced meat rolled in puff pastry, a delicious appetizer or snack.  If you don’t feel like mixing up the meat you could change it up with Italian Sausage then you have saucijzenbroodjes with an Italian twist.

Ingredients
  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  2. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  3. Get a baking sheets and put a silpat on it, that way you don’t have to spray your baking sheet. If you don’t have a silpat use nonstick spray. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.

Saucijzenbroodjes
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • 1/2 lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • 1/2 cup of bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley (optional)

Instructions

  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out.
  2. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  3. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  4. Get a baking sheets and put a silpat on it, that way you don't have to spray your baking sheet. If you don't have a silpat use nonstick spray.
  5. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.
Cuisine: Dutch | Recipe Type: Snack/Appetizer
7.6.2
189
http://arrisje.com/saucijzenbroodjes/

read more

Related Posts

Share This

Romano’s Macaroni Grill Chianti Pork Chop

Jan 18, 2015 by

If you never had Romano’s Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil.  Didn’t have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano’s Macaroni Grill.

Ingredients
  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • ½ cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • ½ cup Honey
Instructions
  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won’t take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.

 

Yields 2

Romano's Macaroni Grill Chianti Pork Chop

If you never had Romano's Macaroni Grill Chianti Pork Chop you should at least try it ones. This is a great copycat recipe. Here is a video clip how to make the Chianti Pork Chops, potatoes and broccolini. Below I show you how I made mine, with a few adjustments. Used olive oil instead of vegetable oil. Didn't have the sprig of rosemary so used the dried ones. And of course the wine. To me it tasted just like at Romano's Macaroni Grill.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • Olive oil
  • 1 inch thick Pork Chop
  • Mushrooms
  • 2 cloves of garlic,thinly sliced
  • 1 cup red wine
  • 1/2 cup Chicken Stock
  • Rosemary Sprig or 1 tsp rosemary
  • 1/2 cup Honey

Instructions

  1. Season the pork chops with pepper and salt. Slice the garlic cloves, and take the stems of the mushrooms.
  2. In a preheated skillet add Olive oil. Sear the Sear Pork Chop over medium heat on both sides for two minutes. Turn the chops and add the mushroom and sliced garlic, sear for two more minutes. If there is still oil left in the pan drain it. Add the red wine. My choice was Barefoot sweet red. Add the chicken stock and cover the pan, cook over medium heat for 2 minutes.
  3. Turn the pork chops over and add rosemary and the honey. Cover again, cook for two and half to three minutes. Your pork chops are done when the internal temp is 140-150 F. I should have taken the temp on the side of the pork chops that way you get a better reading. It won't take you but 10 minutes to cook these chops. Take the chops out of the skillet. Turn the heat up and the sauce should reach a sort of glaze consistency.
Cuisine: Italian/Copycat | Recipe Type: Dinner
7.6.2
163
http://arrisje.com/romanos-macaroni-grill-chianti-pork-chop/

 

read more

Related Posts

Share This

Babi Pangang

Jan 4, 2015 by

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat.  Babi Pangang does have many variations in the Netherlands as hamburgers and pizza’s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat.

Ingredients
  • Ingredients:
For the meat:
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
For the Babi Pangang Sauce:
  • 1 tbsp oil
  • ½ small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • ¼ cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

 

Instructions
  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice.
  2. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave it overnight.
  3. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  4. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  5. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  6. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don’t want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice,  Atjar Tjampoer and dredge in the Babi Pangang Sauce.

Yields 4

Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat. Babi Pangang does have many variations in the Netherlands as hamburgers and pizzaâ??s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel.

2 hrPrep Time

1 hr, 3 Cook Time

3 hr, 3 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • Ingredients:
  • For the meat
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
  • For the Babi Pangang Sauce
  • 1 tbsp oil
  • 1/2 small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

Instructions

  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave overnight.
  2. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  3. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  4. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  5. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang 🙂 in The Netherlands. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don't want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice and Atjar Tjampoer and dredge in the Babi Pangang Sauce.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.2
161
http://arrisje.com/babi-pangang/

read more

Related Posts

Share This

Baked Ziti

May 28, 2014 by

Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.

Ingredients

2 cups ziti
1 package (4 0z) pancetta
1 sm onion
1 tbsp crushed garlic
1 tray hot Italian Sausage
1 tray ground beef (93%)
1 cup left over wine
1 tsp Red Pepper flakes
1 tbsp Italian Herbs
2 tsp salt divided
1 can (28 oz) can crushed  tomatoes
1 tub ricotta cheese
3 cups shredded mozarella
1/2 cup Parmesan cheese

Instructions

1. Boil water in a large pan add 1 tsp salt, cook the Ziti noodles 8 minutes then drain and set aside.

2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.

3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef. Add 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, 1 tsp salt. Mix well then add the can of tomatoes.


4. In a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked Ziti.

5. Spray some olive oil in the baking pan put the ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese to stick to the foil. Bake in 350F oven for 20 minutes.


Yields 8

Baked Ziti

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 cups ziti
  • 1 package (40z) pancetta
  • 1 sm onion
  • 1 tbsp crushed garlic
  • 1 tray hot Italian Sausage
  • 1 tray ground beef (93%)
  • 1 cup left over wine
  • 1 tsp Red Pepper flakes
  • 1 tbsp Italian Herbs
  • 2 tsp salt divided
  • 1 can (28 oz) can tomatoes
  • 1 tub ricotta cheese
  • 3 cups shredded mozarella
  • 1/2 cup Parmesan cheese

Instructions

  1. Boil water in a large pan add 1 tsp salt cook the Ziti 8 minutes then drain and set aside.
  2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.
  3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef, 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, and 1 tsp salt. Mix well then add the can of tomatoes.
  4. in a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked ziti.
  5. Spray some olive oil in the baking pan put the Ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese from sticking to the foil. Bake in 350F oven for 20 minutes.
7.6.2
148
http://arrisje.com/baked-ziti/

 

read more

Related Posts

Share This

Pulled Pork

Aug 4, 2013 by

 

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue.

In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used.

The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue.

Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread.

Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

Ingredients

Pork Shoulder or Pork butt
a spray bottle with apple cider vinegar
soaked wood chips of your choice
For the seasoning blend:
1 tbsp Kosher Salt
1 tbsp Oregano
1 tbsp Thyme
1 tbsp Red pepper
1 tbsp Chilli powder

Instructions

1.   Soak the wood chips in water and make the seasoning blend.

2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don’t have to do that with the pork butt). As for me I prefer the pork butt because it doesn’t have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.

3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.

4. This shoulder looks that good I thought it deserves a picture on its own 🙂

Pulled Pork

Pulled pork is the traditional pork barbecue of North Carolina. It is arguably the oldest type of American barbecue. In Eastern North Carolina, this barbecue is traditionally made from a whole hog. In the central to western parts of the state, pork shoulder (Boston butt) is typically used. The pork is slow-smoked over hickory for twelve to sixteen hours. Because of the slow cooking, the meat becomes very tender and can be torn into shreds by fingers alone. The meat may also be served chopped rather than pulled. This is especially true in Lexington-style barbecue. Wood smoke and long cooking times are required to make authentic barbecue. Pork braised in sauce in a crock-pot or other such device is not considered true barbecue. Pulled pork is usually served with a thin, piquant vinegar-based barbecue sauce in Eastern North Carolina or a tomato-and-vinegar based sauce in Central and Western NC, and eaten on a bun as a sandwich, or on its own with side items such as coleslaw (mayonnaise-based in Eastern North Carolina, vinegar-based in central and western NC), baked beans, hush puppies, collard greens, or cornbread. Pulled pork may be prepared from a fresh pork shoulder by slow roasting (6 to 8 hours at 250F-300F for an 8- to 12-lb cut)

15 minPrep Time

8 hrCook Time

8 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • Pork Shoulder or Pork butt
  • a spray bottle with apple cider vinegar
  • soaked wood chips of your choice
  • For the seasoning blend:
  • 1 tbsp Kosher Salt
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • 1 tbsp Red pepper
  • 1 tbsp Chilli powder

Instructions

  1. Soak the wood chips in water and make the seasoning blend.
  2. Prepare your pork shoulder or pork butt the following way: cut the fat off the pork shoulder (you don't have to do that with the pork butt). As for me I prefer the pork butt because it doesn't have that much fat, but this time the store only had pork shoulders. Rub the pork shoulder with the seasonings. And spray with apple cider vinegar.
  3. Put the soaked wood chips in your smoker and turn your smoker on. The temp should be about 250F. And let that shoulder or butt smoke. Spray now and then with the apple cider vinegar, that keeps the shoulder or butt moist. Your shoulder is done when the internal temperature is 200F. Let it rest for about 1/2 hour. This one took 10 hours. You should be able to pull the meat from the bone. Sprinkle with the seasoning blend and add your favorite bbq sauce. Eat it on a sandwich with some coleslaw.
7.6.2
136
http://arrisje.com/pulled-pork/

 

read more

Related Posts

Share This

Babi Ketjap

Jun 16, 2013 by

This is another Chinese-Indonesian dish of pork loin in ketjap sauce. Fast and easy.

Ingredients

1 lb pork loin
salt
black pepper
2 minced onions
1 clove of minced garlic
2 tbsp olive oil
1 tsp ginger (djahe)
1/2 tbsp sambal oelek (chili paste)
1/2 cup of sweet soya sauce
1 cup of water

Instructions

1.   Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.

 

Yields 4

Babi Ketjap

This is a Chinese-Indonesian dish of pork loin in ketjap sauce.

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 lb pork loin
  • salt
  • black pepper
  • 2 minced onions
  • 1 clove of minced garlic
  • 2 tbsp olive oil
  • 1 tsp ginger (djahe)
  • 1/2 tbsp sambal oelek (chili paste)
  • 1/2 cup of sweet soya sauce
  • 1 cup of water

Instructions

  1. Cut the means in small strips. Season with salt and pepper. Mince the onion and garlic. Heat the oil in the pan and add the pork, brown on all sides. Add the onion. When the onions turn translucent add the garlic. Add the ginger, sambal oelek, sweet soya sauce and 1 cup of water. Simmer for 20-25 minutes. Eat with white cooked rice and your vegetables of choice. If you want to thicken the sauce you can do that with adding 2 tbsp water to 1 tbsp cornstarch and add to the Babi Ketjap.
7.6.2
124
http://arrisje.com/babi-ketjap/

 

read more

Related Posts

Share This

Pan Fried Pork Chops

Apr 18, 2013 by

 

The old fashioned way pan fried pork chops. This won’t take you but a few minutes to fry these chops in the skillet.

Ingredients

4 Pork chops (I prefer center cut)
salt and pepper
1 stick of margarine
1 cup of breadcrumbs
1 tbsp olive oil
diluted cornstarch
optional 1 tsp of nutmeg

Instructions

1.  Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.

2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.

3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.

 

Yields 4

Pan Fried Pork Chops

The old fashioned way pan fried pork chops. This won't take you but a few minutes to fry these chops in the skillet.

8 minPrep Time

12 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 4 Pork chops (I prefer center cut)
  • salt and pepper
  • 1 stick of margarine
  • 1 cup of breadcrumbs
  • 1 tbsp olive oil
  • diluted cornstarch
  • optional 1 tsp of nutmeg

Instructions

  1. Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.
  2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.
  3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.
7.6.2
117
http://arrisje.com/pan-fried-pork-chops/

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive and print as a 4×6 pic*

Recipe Card Pork Chops

read more

Related Posts

Tags

Share This

Baked Ham

Mar 31, 2013 by

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

Ingredients

  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1 1/2 cup brown sugar
  • 3/4 cup Dijon mustard

Instructions

  1. Cut the fat of the ham and make cross cuts on the ham.
  2. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes. Cook the ham another 1 hour.

Baked Ham

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1 1/2 cup brown sugar
  • 3/4 cup Dijon mustard

Instructions

  1. Cut the fat of the ham and make cross cuts on the ham. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes.
  2. Cook the ham another 1 hour.
Cuisine: American | Recipe Type: Dinner
7.6.2
119
http://arrisje.com/baked-ham/

*Arrisje’s Recipe Card. Save to your hard drive and print as a 4×6 picture*

Recipe Card Baked Ham

read more

Related Posts

Share This

Schnitzel Sandwich

Sep 9, 2012 by

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.

Schnitzel Sandwich
Save RecipeSave Recipe
Recipe Image

Ingredients

  • Porkloin
  • 1 cup of all purpose flour
  • 2 cups of bread crumbs
  • 2 eggs
  • 1 tbsp water
  • Season all
  • tomato
  • Bibb lettuce
  • German Broetchen
  • Ziploc bag

Instructions

  1. Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk. Season the medallions with season all. Dredge the pork loin in the flour, then the egg wash, and last in the breadcrumbs.
  2. The meat is pounded thin so this does not take long to fry, about 3 minutes. Fry in a 375F till golden brown.
  3. Put on a German Broetchen with Bibb Lettuce and a few slices of tomato.
7.6.2
108
http://arrisje.com/schnitzel-sandwich/

 

read more

Related Posts

Share This