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Preheat oven to 425F. On high heat; saute pork in olive oil until no longer pink

  • 1 lb pork, chopped into small pieces
  • 1/2 c onion, chopped finely
  • 1/2 c celery, chopped finely
  • 1 bag finely shredded cabbage slaw
  • 3 TB oil (olive or vegetable)
  • 2 TB soy sauce
  • 2 TB hoisin sauce
  • 2 tsp chili oil (optional)
  • 1 TB roasted white sesame seeds
  • 1 TB roasted black sesame seeds
  • non stick cooking spray
  • 1 package wonton wrappers
4.4/5 (18 Votes)

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Nutrition Facts per Serving Yield: Yield: 4 servings, about 11/3 cups each Calories: 444 Fat

  • 1/2 cup prepared barbecue sauce (see Shopping Tip)
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon molasses
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 cups chopped collard greens (about 10 ounces), tough stems removed
  • 9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
  • 2 15-ounce cans great northern or navy beans, rinsed (see Note)
  • Get Cooking: http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=10512#ixzz2SSpUFFDP
4.4/5 (18 Votes)

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Take it easy this St. Paddy's Day by making your corned beef and cabbage in the crock pot

  • 2 pounds lean corned beef brisket, all fat trimmed off
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 teaspoon whole peppercorns
4.4/5 (19 Votes)

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I LOVE this Bacon and Hash Brown Egg Bake recipe! Just prep the night before and pop it in the oven the next morni...

  • 1 pound bacon, cut into 1-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, chopped (3/4 cup)
  • 1 package (8 ounce) fresh mushrooms, sliced
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup milk
  • 12 eggs
  • 1 package (2 pounds) frozen hash browns, thawed
  • 2 cups Cheddar cheese, shredded (16 ounces)
4.4/5 (18 Votes)

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This recipe for Balsamic Barbecue Sauce is courtesy of Giada De Laurentiis, Food Network

  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
4.4/5 (19 Votes)

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Serve this stunning brunch dish with fresh melon slices and strawberries, orange juice, champagne and flavored coff...

  • 1 (15 oz) package Pillsbury All Ready Refrigerated Pie Crusts
  • 4 ounces (1 cup) Cheddar cheese, shredded, divided
  • 3/4 pound cooked ham, thinly sliced, divided
  • 1 1/2 cups unpeeled red potatoes, thinly sliced, divided
  • 1 medium onion, sliced, divided
  • 1 (9 ounce) package Green Giant Harvest Fresh Frozen Spinach, thawed and squeezed between paper towels to drain
  • 1 egg
  • 1 tablespoon water
4.3/5 (14 Votes)

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Preheat the pressure cooking pot using the browning or sauté setting

  • 1 lb. lean ground beef
  • 1 tablespoon oil
  • 1 large onion, diced
  • 1 rib celery, chopped
  • 3 cloves garlic, finely chopped or pressed
  • 2 14-ounce cans beef broth
  • 1 14-ounce can crushed tomatoes
  • 1 12-ounce bottle Original or Spicy Hot V8 juice
  • 1/2 cup long grain white rice
  • 1 15-ounce can beans, drained and rinsed (I use great northern)
  • 1 large potato, peeled and diced into 1-inch pieces
  • 2 carrots, peeled then sliced into thin coins
  • 1/2 cup frozen peas, thawed
  • salt and pepper
4.4/5 (11 Votes)

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Wash and rinse the lentils

  • For the dressing:
  • 1 cup green or French lentils
  • 2 cups low-sodium or homemade chicken broth
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 4 ounces bacon (about 4 thick-cut slices), cut into small pieces
  • 2 large shallots, cut in half and thinly sliced
  • 4 cloves garlic, minced
  • 2 large sprigs rosemary, leaves stripped and minced
  • 3 large leaves sage, minced
  • 2 tablespoons capers, roughly chopped
  • 1/2 cup Italian parsley leaves, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoons Dijon mustard
  • 1/2 tablespoon balsamic vinegar
4.4/5 (11 Votes)

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Burnt ends are flavorful pieces of meat cut from the point half of a smoked brisket

  • BRISKET AND RUB:
  • 2 cups plus 1 tablespoon kosher salt
  • 1/2 cup granulated sugar
  • 1 (5- to 6-pound) beef brisket, flat cut, untrimmed
  • 1/4 cup brown sugar, packed
  • 2 tablespoons pepper
  • 4 cups wood chips
  • 1 (13 x 9-inch) disposable aluminum roasting pan (if using charcoal) or 2 (8 1/2 by 6-inch) disposable aluminum pans (if using gas)
  • BARBECUE SAUCE:
  • 3/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons granulated garlic
  • 1/4 teaspoon cayenne pepper
4.6/5 (9 Votes)

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What a wonderful treat, jalapeno corn muffins with a savory sausage surprise inside

  • 4 breakfast sausages
  • 1 jalapeño pepper
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 cup heavy cream
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 2 large eggs
3.9/5 (11 Votes)

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Shrimp wrapped in bacon is noteworthy enough, but adding some hot sauce to the mix takes it to a whole other level

  • 1/2 pound shrimp
  • 3/4 cup hot sauce
  • 5 slices center-cut bacon, thinly sliced
  • Blue cheese or ranch dressing, for dipping, optional
  • Sliced green onions, for garnish, optional
4.6/5 (9 Votes)

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Great for using up the holiday turkey leftovers! Just layer turkey, stuffing, gravy, and cranberry sauce on dinner ...

  • Dinner rolls (King's Hawaiian rolls, or other)
  • Roughly cut Turkey pieces
  • Leftover Stuffing/Dressing
  • Turkey Gravy (optional)
  • Cranberry sauce, jellied or whole berry
  • Melted Butter for brushing tops of rolls
4/5 (15 Votes)

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