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[Supermercado]

RUSL!!!

(and no, I didn't even read the recipe yet, I just had to greet you )

[Supermercado]

Ooo, that sounds good. When are you gonna make it for me?

[elmono311]

Well, this was a success for everybody when I made it last night so here's a recipe for Italian Pork Chops. I'm going to post it as I found it online. You can modify it to your heart's content.

Ingredients
6 center cut pork chops (I didn't use center cut so any kind will do)
1 egg, well beaten
1/4 cup water
3/4 cup Italian bread crumbs
1/4 cup olive oil
1 (8 oz) can tomato sauce (I called BS on 8 oz and got a 24 oz can and used it all)
6 slices of mozzarella cheese (I used all the slices, pretty much covered the entire thing in cheese

Directions
Combine egg and water; dip each pork chop in egg mixture; dredge (couldn't they use a better word than "dredge"?) in bread crumbs. Saute chops in oil on both sides until brown. Place in 13x9 inch baking dish. Spoon half of tomato sauce over chops and top with a slice of cheese on each chop; spoon remaining tomato sauce over chops. Bake at 325 degrees for 45 minutes or until chops are done.

[Supermercado]

That sounds quite good. In fact, I want to say that my grandma made either that or something very similar to that one time. It was good. Sounds a lot like chicken parmesan.

[jitspoe]

I mean, there's what, 6 or 7 regular or semi-regular posters? Me, Chris, you, Rolando, Nathan, Chris' parents, and your mom.

lol, your mom is a semi-regular poster!

[Supermercado]

Your mom quotes posts from 6 months ago!

[jitspoe]

No, that's just me.

[Supermercado]

True.

[elmono311]

Well, I found the reason why I was looking through this forum and resurrected a few threads. I didn't feel like using the Search because this is more fun. Anyways, a new recipe we tried out today. It was pretty tasty.

PORK LOIN POLYNESIAN   

3-4 lbs. pork loin, boned and tied securely
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground rosemary

Preheat oven to 350 degrees. Place pork on rack in shallow roasting pan and sprinkle with salt, pepper, and rosemary; roast 20 minutes.

SAUCE:

1/4 c. soy sauce
1/4 c. ketchup
2 tbsp. honey
1 lg. clove garlic, finely minced
1/4 tsp. powdered ginger

Combine sauce ingredients in bowl and mix together. Baste pork loin frequently with mixture to give it a caramel glaze. Cook for an additional 1 1/2 hours or until a thermometer reads 160 degrees.

Transfer pork to platter and let stand for 10 minutes.

[elmono311]

Here's another one I really want to try, courtesy of Bobby Flay and Maxim:

Royale with Cheese

Ingredients
Piquillo Pepper-Smoked Paprika Aioli
½ cup mayonnaise
2 cloves garlic, chopped
2 piquillo peppers (or 1 roasted red pepper), drained
2 tsp. smoked paprika
½ tsp. salt

Pressed Burger
1½ lbs. ground chuck, 80% lean
2 Tbs. canola oil
4 burger buns
8 slices manchego, mozzarella, or pepper jack cheese
8 slices serrano ham or prosciutto
Salt and freshly ground black pepper

Preparation
Mix Up
To make the piquillo pepper-smoked paprika aioli, combine your mayonnaise, garlic, piquillo peppers (or roasted red peppers), paprika, and salt in your food processor and process until smooth. Put this mixture in a small bowl and refigerate for at least 30 minutes before serving (as long as you keep it cold, you can use this up to days later).

Heat Up
Turn your grill to high and neatly form the ground chuck into four six-ounce burgers. Brush these with two tablespoons of oil, season both sides with salt and pepper, and place on the grill until golden brown and slightly charred (roughly four to five minutes). Now turn them over and continue cooking to medium-rare doneness, about three minutes longer.

Stack Up
Spread a few tablespoons of the fresh aioli on the bun bottoms, topping with one slice of cheese, one slice of ham, a burger, another slice of ham, and another slice of cheese, in that order.

Double Up
Brush the top halves of your burger buns with oil, place them top down on the grill, and press on them with a heavy spatula until lightly golden brown, about one to two minutes. Toss the burgers back on, bottom bun down, and add the top bun. Now the crafty part: Place a foil-wrapped brick on top of each burger to grill the bottom bun until golden brown just like the top bun (the weight of the brick mashes the burger together and gets the cheese good and melty). Plate your creations, take them inside, and serve them to ungrateful guests.

[disnut8]

This is one that I've been making lately.  It's quick and easy and it'll look like you spent a lot of time preparing it.  The recipe originally was for an appetizer but I've only made it as a main dish.  Best part is that it can be served right out of the oven or at room temperature.  Perfect for at a party so you can put it out and leave it out without having to worry about it being hot all the time.

Antipasto Squares (or sandwiches)

NOTE:  I deviated from the original recipe alot so this is my version
NOTE:  I use Kroger store brand of everything

2 cans refrigerated crescent rolls (Kroger brand doesn't POP like the name brand, you actually have to use the spoon at the seams)

1/2 lb each of any combination of deli meat slices - ham, pepperoni, Genoa salami, (the original three), turkey, etc. (I use the Kroger stuff in the tub - watch for sales 2 for $5)

1/2 lb each of any combination of cheese slices- Swiss, provolone (the original two), mozzerella, pepper jack, etc.

3 eggs beaten with 3 T. of Parmesan cheese

Preheat over to 350.  In a slightly greased (use the cooking spray) 9x13 pan, roll out one can of the crescent roll to make one full sheet, pinching the seams together.  Layer the meats and cheeses on top.

NOTE:  At this point, you can add in extras like sliced peppers, onions, mushrooms, etc.

Pour 3/4 of the egg mixture on top of the layers.  Top with the second can of crescent rolls, again making one full sheet and pinching the seams together.  Brush the top with the remaining egg mixture (I just spoon it on and spread it around).  Cover with foil (all of this can be made before dinner and stored in the refrigerator.

Bake at 350 for 25 minutes.  (If serving at a party, you can do this before the guests arrive).  Remove foil and bake an additional 10-20 minutes or until the top is golden (I found 10 minutes to be perfect for our oven).  Cut into squares or slices and serve.

I made this for our fantasy football draft and the guys loved it.  Good finger food.

[disnut8]

This is very easy to make but looks nice and has a different flavor to it because of the pudding.  I use Kroger store brand for everything.

one 5 oz. box of vanilla pudding
one large can of pineapple (chunks, crushed, whatever), drained
one large can of mandarin orange slices, drained
one large jar of marishino cherries, drained

Add the juices from one of the fruits to the box of vanilla pudding and mix well until smooth.  Which juice depends on what flavor you would like to be dominate.  You can use the remaining juices for other things.  Freeze the pineapple or orange juice and use it as a flavor in soups or anywhere a liquid is needed.  Use the cherry juice as a flavor in Sprites or Cokes.

Add the fruits to the pudding mixture and mix well.  Refrigerate for at least thirty minutes.  Serve.

Great for a side dish in the summer, especially for a cookout.

[Supermercado]

My grandma makes these all the time and I made them for the first time last week, too. Sausage balls, so good.

1 pound hot Jimmy Dean bulk sausage
8 oz grated extra sharp cheddar cheese
2 cups Bisquik

Grate the cheese and mix it and the Bisquik and sausage all together and break off balls about 1 inch in diameter and put on an ungreased baking sheet and bake for about 20-22 minutes at 350. They're good warm out of the oven but my favorite is putting them in the fridge and eating them cold.

I've seen recipes that call for minced onion and some other stuff but we've never made them with anything except the above. Some people use various mustards as a sort of dipping sauce I guess, but again, we just eat them plain.

[elmono311]

That sounds almost like the meatballs I make for fondue, with the mention of the dipping sauces

[elmono311]

The vote on that burger I posted is A+

[Vengeance]

Those burgers were awesome!

Here is a recipe for the breakfast casserole I make for Christmas morning. It's a huge hit.

INGREDIENTS:
6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
PREPARATION:
Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. If left overnight, remove from refrigerator 15 minutes before baking. Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.
Serves 8 to 10