PORK-STUFFED COLLARD GREENS
This recipe is unforgettable. Quick, Simple, and minimum mess, the pork inside as well as the collard green on the outside, blew my mind. D-e-l-i-c-i-o-u-s beyond belief
1 large bunch collard greens
1 pound ground pork
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons red chili flakes
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried Mexican oregano
1/4 teaspoon ground nutmeg
1 1/2 cups chicken stock
Special equipment: 8 by 8-inch baking dish
Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil. Cook the collards for 3 to 4 minutes until soft and pliable. Drain and set aside. In a large bowl, mix together pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano, and nutmeg in a bowl. Divide into 4 sections to form oblong patties. Wrap each patty in 4 collard leaves. Place patties seam side down in the baking dish and add enough stock to reach 1/4 of the way up the stuffed greens. Cover with heavy-duty aluminum foil and bake until pork is cooked through, about 35 minutes
Recipe from Sunny Anderson
Tastes like cabbage rolls & much easier to make.
1 medium cabbage (shredded)
½ pound ground beef
½ pound ground pork
1 cup yellow onion, chopped
2 garlic cloves, minced
1 egg beaten
1/2 cup milk
1 cup cooked rice
1 (14 ounce) can stewed tomatoes
8 ounces tomato sauce
10 ounces condensed tomato soup
1 tablespoon brown sugar
1/4 teaspoon cayenne (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon nutmeg,
1 bay leaf
salt and pepper, to taste
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage. Saute the cabbage in the same skillet used before.
In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10x13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly
Whoever finds the bay leaf is the lucky one! Just do not eat it!
SPINACH ARTICHOKE LASAGNA
A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish!
1 cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 garlic cloves, chopped
1 (14 1/2 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar white pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package feta cheese with garlic and herbs, crumbled
Preheat oven to 350 degrees.
Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil.
Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high.
Sauté onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in broth and rosemary; bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
Sprinkle 3/4 cup mozzarella cheese over noodles.
Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes.
Uncover, and bake 15 minutes more, or until hot and bubbly.
Let stand 10 minutes before cutting
An easy dessert recipe.
6 tablespoons orange juice
2 tablespoons granulated sugar
2 tablespoons melted butter
2 tablespoons roasted sliced almonds or 2 tablespoons shredded or flaked coconut
whipped cream or ice cream
Preheat the oven to 375 degrees
Poor the melted butter into a roasting dish. Peel the bananas and place in the dish. Pour the orange juice over the bananas and sprinkle the sugar. Bake for 15 minutes.
Sprinkle the almonds or shredded or flaked coconut on top. Serve with some whipped cream or ice cream
Recipes from Food.Com