Homemade Beef, Pork or Chicken Stew

Korean Style Meatballs

While these are not meatballs they are close except that they are flat. I just dont know the real name but they are delish.

onion chopped
green pepper chopped
carrotts chopped
ground pork and/or beef
tofu

flour
eggs

Combine first five ingredients. Form into balls and flatten so they are easier to fry. Dip in egg then flour. Fry till meat is cooked through and done.

Mandu

Filling Ingredients-

1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced

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20 ounce won ton wrapper
egg whites for sealing
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1 T sesame seeds

Combine all filling ingredients. Put 1 tsp (or more) of filling in center of wonton wrapper. Form into a circle Seal with egg white. Pan fry or steam so meat is cooked thoroughly.

Chalupa

3 pounds pork
1 pd pinto beans, picked of stones and debris and washed, soaked if possible overnite
3 cloves garlic
3 tsps chili powder
1 tsp cumin
1 tsp oregano
1 can green chilies, chopped up
1 jar (12 ounces) mild chunky salsa

salt to taste
tortilla chips
shredded cheese
chopped tomatoes
salsa

Mix first 9 ingredients together. Place beans in bottom of slow cooker and top with roast. Cover with water Cook on high about 5 hours. Add salt- about 1 tbsp. Shred pork in beans and serve with chips, cheese, tomatoes and salsa.

Farmer's Pork Chops

8 medium potatoes
1/2 medium onion
salt & pepper to taste
White sauce (see recipe below; you
may also use your own, but this one is good.)
1 cup all-purpose flour
2 tablespoons Lawry's seasoned salt
8 center cut pork chops; about 1/2 inch thick
1/3 cup vegetable oil

Preheat oven to 350 degrees. Peel potatoes; slice 1/4 inch thick and cover with cold water. Slice onion into very think slices. Cut slices in half Drain potatoes; layer half the potatoes in a well greased 15x10 inch casserole dish. Sprinkle with salt and pepper to taste. Scatter half on onion slices on top of potatoes. Repeat with remaining potatoes and onions (not forgetting salt and pepper between each layer). Cover potatoes with white sauce. Cover casserole dish with plastic wrap and microwave for 5 minutes on high or bake uncovered for 15 minutes. Mix together flour and seasoned salt and dredge pork chops in four mixture. Lightly brown chops in vegetable oil. Do not cook them completely. As chops are removed from frying pan, lay them on top of potatoes. Bake at 350 degrees for 45 to 60 minutes. The juices from the pork chops will drip down into the potatoes. DELICIOUS!!!!!

White Sauce:
8 tablespoons (1 stick) of butter
1/2 cup all purpose flour

1 to 2 teaspoons salt
1/2 to 3/4 teaspoon pepper
4 cups milk
1/4 cup chopped fresh parsley or chives (optional)

Melt butter; remove from heat. Stir in flour; add salt and pepper. Return to heat and cook, stirring constantly, until mixture is bubbly. Add milk, 1 cup at a time. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer 1 to 2 minutes, then let stand at least 1 to 2 minutes. Stir in parsley or chives, if desired.

WOW!!! That is all I have to say about this recipe. The time you put into making this dish will be rewarded with lots of praise and a wonderful taste from the juices of the pork chops. ENJOY!!!

Sunday Gumbo

My husband loves this Gumbo, I have altered some of the ingredients for a less spicy dish, but you can add more cayenne if you like a spicy gumbo.

1 lb. Italian turkey sausage (lean)
1 lb. boneless skinless chicken breasts, cubed
3 Tablespoons vegetable oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 (14 oz) cans chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 lb. uncooked medium shrimp, peeled and deveined

In large pot, brown sausage and chicken in oil. Remove, and keep warm. In drippings, saute red pepper, onion, celery til tender. Stir in seasonings, cook 5 minutes. Stir in broth and sausage/chicken mix, bring it to a boil. Reduce heat, cover and simmer 20-25 minutes. Stir in tomatoes and shrimp, and cook 10 minutes, or until shrimp turn pink, stirring occasionally. Serve with a scoop of rice in a bowl, and spoon Gumbo on top. It makes quite a bit, I'm not sure of the serving size, maybe 8 servings (I'm guessing here).

Pork Roast with Navy Beans

My friend makes this in the oven and I have adapted it to the crockpot. Absolutely delish!

Spray crockpot with non stick spray. Take one bag of Navy Beans and remove debris, rocks and beans that do not look good. Rinse off and put in crockpot.

Pork Roast washed and seasoned liberally with-
Lawry's season salt
Cajun Seasoning
Garlic salt or powder
(or you can use whatever seasonings you like that go with navy beans)

Place pork roast on top of beans. Add water till crockpot is about 3\4 full. Place lid on crockpot and cook on low 7-9 hours or on high about 5 hours. (You might have to watch to make sure beans have enough liquid from roast and the water you added so they can fully expand and cook)

When beans and roast is done, pull out roast using a large spoon and spatula to place roast in glass 13by9. Take out most of the liquid from crock, leaving just enough for beans to have their own juice. Add salt to taste. Added salt will depend on how salty your pork roast was seasoned so use caution and taste as you season. Sometimes I also use one package of Sazon (puerto rican seasoning) Pour beans around roast. Serve with rice and cornbread.

*note- if you want your roast browned you can broil it for a few minutes. I don't really think it will need it tho.

Pork Chile

Pork Roast or Chops cubed
oil for frying
flour
chile powder
1 can tomatoes- cut into bite size
jalapeno's to taste
garlic, pressed

Cut up pork and fry in oil. Remove meat from pan. Brown flour in remaining grease till dark. Add chile powder and tomatoes Blend together water, jalapenos and garlic. Add meat and simmer till pork is tender, adding water as neccesary.

The Universal Quiche

Prepare pie crust in pan

On bottom of pie crust add your fillings of choice-
crumbled bacon, tuna, spinach, veggies, etc.


Mix together 3 or 4 eggs and 1-2 cups milk, cream,evaporated milk and your choice of seasonings as follows-

salt (depends on other ingredients) pepper, tabasco, onions worcestershire, etc

Top with one cup of your choice of cheese-
swiss, cheddar etc.

Bake 10 minutea at 425 and then 45 minutes at 350 till knife comes out clean and nice and brown. Do not overbake.

Pork Lo Mein

I've never been a ramen fan but I do love it like this and without all of the broth.

1 pound pork sausage (Jimmy Dean gives it a good kick)
1 chopped onion
3 carrots chopped
1 garlic clove minced
1 box frozen peas
1 head cabbage chopped
2 to 3 packages ramen noodles of one flavor
1 1/2 cup water or so

Cook onion, carrotts, garlic and pork sausage together till pork is done. Add cabbage and cook till cabbage is done. Add enough of the water to cook ramen noodles without being soupy. Add seasoning from ramen packets using as much or as little as you want.

Chinese Meat Steam Buns (Wang Mandu)

This is the closest thing I have found to Wang Mandu in Korea.

Dough-
1/2 cup water
1 Tbsp veg oil
1 1/2 tsp sugar
1 3/4 bread flour
1 tsp yeast

Filling-
1/2 pound ground pork
1 scallion chopped
1 egg white
1 Tbsp soy sauce
1/8 tst salt and pepper
1 Tbsp sesame oil

Alternate filling recipe
1 pound ground beef or pork (I prefer pork) (raw)
1 tsp salt
8 minced green onions
2 cups chopped cabbage
1 cup bean sprouts
1 T soy sauce (Korean is best for sure)
1/2 cup tofu, soft Korean is best) tubul- all liquid squeezed out
2 garlic cloves minced


Mix filling ingredients together

I made this with a bread machine previously using the dough cycle. Divide dough into 12 pieces. Roll each piece into a 5 inch circle. Place 1 Tbsp of filling and place in center of rolled dough. Pull edges up, pleating dough where it meets. Pinch closed. Let rise 30 minutes. Steam- not touching or they will stick together.

Red Chile/Pork Chile/ Salsa

This makes great Pork Red Chile or salsa to serve with chips. Your choice!

Destem one bag of the small pinky size dried chiles and remove all seeds. (Can someone please help me with the name???? I know what they look like but have simply forgotten!) Boil chiles in small saucepan of water till soft. Pour off water. Blend in Blender with fresh garlic, salt and oregano. You can add a can of tomato sauce if you like.

Pork or Beef Chile- Simmer Beef Cubes or Pork Cubes till desired doneness.

Imelda's Lumpia

This recipe comes straight from the Philippines from my friend Imelda who hails from Tarlac, Pampanga.

1 package lumpia wrappers (egg roll wrappers)

Filling Ingredients-
1 potato chopped in small pieces
1 carrot chopped or grated
2 stalks celery chopped
One pound ground turkey or pork
3-4 heads of garlic
1 egg
salt

Mix all filling ingredients in a bowl. Put a Tbsp of filling in each lumpia wrapper and roll up making sure it is sealed. You can fry them right away or you can freeze them to fry later on.

Potatoes and Eggs Sunny Side Up

This recipe was given to my by friend Cindy years ago. Never had a bad recipe from her EVER! =)

12 ounce pork sausage
1 onion chopped
4 cups frozen hash browns
1 tsp season salt
1 1/2 cups shredded cheddar
6 eggs ( you can also omit the eggs if you like)

Cook sausage and onion in skillet and drain. Stir in potatoes and salt. Cook till golden. Stir in cheese. Grease 13 by 9 pan and spread potatoe mixture in pan. Make 6 indentations. Break 1 egg in each of the wells. Sprinkle with pepper and bake uncovered 20-25 minutes till desired doneness of eggs.

Easy Pork/Beef Roast (Crockpot)

Wash pork or beef roast and season according to your tastes and preferences. I use Lawry's Seasoning Salt, Cajun Seasoning, Garlic Salt and some Sazon. Sometimes all of the above and sometimes less depending on what is in the cupboards. Season well- don't skimp.

Spray Crock Pot with Pam/nonstick spray. In bottom of crock pot place a package of baby carrotts and one onion sliced in wedges broken apart on bottom. Do not add any liquid to the crockpot. The juices from the roast will make enough for you to make a gravy if you want.

Cook on high 5 hours or low 6-8.