Sam and cat cast

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Sam and cat cast iron skillet)

• 1 1/2 lbs bulk pork shoulder (cut in 1" cubes, season well with salt and pepper)

• 2 large carrots, peeled and diced

• 1 white onion, diced

• 2 red bell peppers, diced

• 1/2 cup white wine

• 1 cup broth (pork or vegetable)

• 3 cloves garlic, minced

• 2 tbsp butter

• 1/2 cup flour (I used Wondra)

• 1 tsp dried sage

• 2 bay leaves

• 1/4 tsp nutmeg

• 3 tbsp cream

• 1/2 cup heavy cream

• 1/2 cup grated parmesan

• 1 cup grated sharp cheddar cheese

• 1 cup half and half

• 1/2 cup sour cream

Preheat oven to 325 degrees F. Set your cast iron skillet over medium heat. When hot, add the butter. When butter has melted, add the flour and cook, whisking constantly, until a nice smelling golden brown color. Add the sage, nutmeg and the 3 cloves of garlic. Add the stock or broth and stir, until smooth.

Add the rest of the ingredients, except for the cheddar, cream and sour cream. Cook, stirring until all of the ingredients are incorporated. Add the cheddar cheese and stir until smooth. Add cream and sour cream and stir until smooth.

Add 1 cup of heavy cream and cook, stirring, for 15 more minutes or until thickened. Serve with shredded cheddar cheese and mashed potatoes.

### Sunday Dinner

This was served last Sunday. I served this with a baked potato and green beans.

### Roast Pork

This is a family favorite, and the children love to help get everything ready.

• 3 lbs. loin of pork

• 1/4 cup salt

• 1 teaspoon black pepper

• 1 teaspoon ground cumin

• 1 teaspoon dried thyme

• 1/2 cup olive oil

• 1 clove garlic

• 3 whole cloves

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 1 small onion

• 2 cups chicken stock

• 1 tablespoon red wine vinegar

• 1/2 cup brown sugar

• 1 cup cider

Rinse the pork and remove the fat. Place pork in a glass pan or on a cookie sheet.

Mix together salt, pepper, cumin and thyme. Drizzle in olive oil, mixing well. Add garlic, cloves, rosemary and thyme. Drizzle oil and spices over the pork. Cook at 350 degrees F for 1 hour.

Remove pork and set aside. Turn down heat to 300 degrees F. Cook for 15 minutes per pound. Place pork back in pan, fat side up. Turn the meat, and place pork on a plate.

Add onion, stock, vinegar and brown sugar to the pan. Bring to a boil. Cook 10 minutes, until sauce thickens slightly. Serve pork over onions.

### Pot Roast and Vegetables

Serve over noodles, rice or potatoes. A nice touch is to add sliced onions and mushrooms during the last 20 minutes of cooking.

• 1/2 cup olive oil

• 1 1/2 cups beef stock

• 1/2 cup dry red wine

• 1 onion, sliced

• 1/2 pound mushrooms, sliced

• 2 potatoes, peeled and cut into quarters

• 1/2 lb. pot roast

• 1 cup carrots, sliced

• 1 green pepper, sliced

Mix together olive oil, beef stock and red wine. Bring to a boil. Put onions and mushrooms in a 13" x 9" pan. Place potatoes in pan. Place roast in pan, and pour the liquid mixture over the top. Lay carrots and green peppers over the meat. Cover and cook at 350 degrees F for 1 hour.

Remove pork and vegetables from pan. Return the pan to the stove, and heat at 350 degrees F for 15 minutes.

### Bratwurst and French Fries

• 2 tbsp. butter

• 1 1/2 lbs. bratwurst

• 2 cups onions, sliced

• 2 cups green bell pepper, sliced

• 1 cup beer

• 4 garlic cloves, minced

• 1/2 cup Worcestershire sauce

• 3 tbsp. Dijon mustard

• 2 tbsp. salt

• 1 tsp. freshly ground pepper

Melt butter in a large pot. Add onions and bell pepper, and saute until soft. Add garlic and cook 1 minute. Add beer and Worcestershire sauce. Simmer for 30 minutes. Add mustard, salt and pepper. Reduce heat and simmer for 10 minutes. Stir in bratwurst, and simmer another 30 minutes. Serve with French fries.

### Stuffed Cabbage Rolls

• 1 head cabbage

• 1 large onion, chopped

• 2 lbs. ground beef

• 2 eggs

• 2 cups instant rice

• 1/2 cup dried bread crumbs

• 2 tbsp. parsley

• 3 garlic cloves, minced

• 2 tbsp. mustard

• 2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 2 cups tomato juice

• 1/4 cup beef stock

• 1 1/2 tsp. Worcestershire sauce

Mix together ground beef, eggs, rice, bread crumbs, parsley, garlic, mustard, salt and pepper in a mixing bowl. Shape into 16 large cabbage rolls, and place in a greased baking dish. Combine tomato juice, stock and Worcestershire sauce. Pour over rolls, and bake at 400 degrees for 25 minutes.

### Cucumber-Carrot Soup

• 1 quart chicken broth

• 2 large leeks, sliced

• 1 large carrot, peeled and diced

• 1 cucumber, peeled and diced

• 1 red pepper, diced

• 1 tbsp. dill, minced

• 2 cups corn kernels

• 2 cups cooked rice

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1/2 cup skim milk

Combine broth, leeks, carrot, cucumber, red pepper, dill, corn, rice, salt and pepper in a large stockpot. Bring to a boil, and simmer for 15 minutes. Purée soup in batches in a blender. Return to stockpot, and heat through. Mix in skim milk.

### Easy Potato Soup

• 1 tbsp. vegetable oil

• 1/2 lb. ham steak, cubed

• 1 medium onion, chopped

• 3 celery stalks, chopped

• 2 medium carrots, peeled and chopped

• 3 medium potatoes, peeled and cubed

• 1 qt. water

• 1 cup chopped fresh parsley

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/2 cup milk

Heat oil in a large saucepan, and sauté ham, onion, celery and carrots for 10 minutes. Add potatoes and water, and bring to a boil. Reduce heat, and simmer until potatoes are done, about 10 minutes. Purée soup in a blender. Mix in parsley, salt and pepper. Return to saucepan, and

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