PRESSURE-COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 635mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
ROAST SUCKLING PIG
Steps:
- This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.
- In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges.
WHOLE HOG
Steps:
- Cut the top of the garlic bulbs off and tie them in cheesecloth. Place garlic bulbs, salt, olive oil, seasoning salt, black pepper, and hot salt, to taste, in the inside of the pig as well as the outside. Roast as desired. When temperature of pig reaches 160 degrees F on an instant-read thermometer, it's done and ready to eat.
HOG ROAST RECIPE WITH RICE AND BLACK BEAN DRESSING
Hog roast recipes are though very delicious takes a lot of time in preparing. You can serve hog roasts with varieties of sauces like BBQ sauce, homemade apple sauce and also garnish it with varieties of vegetables or just salad leaves. The following recipe is about a 2 day procedure and order a suckling pig that has been cleaned properly from your butcher.
Provided by Mark Adolf
Categories Lunch/Snacks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Clean the pig and remove the eye balls.
- Take a sharp knife and make cuts on the pig skin all throughout. This will help in better penetration of the spices and also prevent bursting.
- Sprinkle kosher salt and cracked pepper over the entire pig and pack it tightly inside a garbage pack and place the bag inside the fridge for about 12 hours.
- Use a small yam to keep the pig's mouth open. Take the pig out and rinse it properly.
- Now take a bowl and mix all the ingredients well. Keep the pig inside in the bag again and pour this marinade from the top.
- Tie tightly and refrigerate again for 12 hours, turning the pig every three hours. Take the pig out and keep the marinade.
- Fill the cavity with the stuffing (recipe later). Tie the cavity with a needle and thread. Use aluminum foil to cover the tail and place the pig on a preheated oven (350 degrees) for about 5 hours, flipping in over every hour.
- After heating the olive oil in a pan, add the onions and celery. Sprinkle salt and pepper. After 2 minutes, add the lean pork pieces.
- Saute for 3-4 minutes and add cumin, parsley and garlic.
- After another minute remove from heat and add the rice and beans. Mix well.
Nutrition Facts : Calories 735.1, Fat 55.5, SaturatedFat 7.7, Sodium 8744.1, Carbohydrate 47.4, Fiber 9.9, Sugar 21.2, Protein 5.7
HOME HOG ROAST WITH CHILLI PIG SAUCE
Enjoy the contrast between fork-tender meat and crunchy, crispy crackling in this succulent pork roast. Our roasted chilli sauce is the perfect accompaniment
Provided by Good Food team
Categories Dinner, Main course
Time 4h40m
Number Of Ingredients 14
Steps:
- As soon as you can, season the pork all over with 1 tbsp of the salt. Up to 48 hrs before is perfect but if you don't have time, don't worry. Keep the salted pork covered and chilled.
- In a mortar with a pestle (or finely chop with a knife) crush the garlic, thyme and bay together to make a paste and mix generously with some more salt and plenty of pepper. Lay the pork skin-side down on a chopping board, score the flesh in a criss-cross pattern all over and massage the herby seasoning into the flesh. Starting from the longest side, roll the belly up as tightly as you can into a joint surrounded by the skin, then use butcher's string to tie the joint tightly at regular 2cm intervals to hold the joint together. If you can do all this the day before, all the better, then leave the joint to cool in the fridge ready to be roasted. This can be prepared up to 48 hrs before or three months before and frozen - defrost completely before cooking.
- When you're ready to cook, heat oven to 160C/140C fan/gas 3. Place a wire rack or trivet over a large roasting tray and sit the pork on top. Massage or brush the pork skin with the oil and give it a final sprinkling of salt. Roast for 3 hrs, basting with the fat every 30 mins after the first hour.
- Remove the pork from the oven and turn up the heat to 240/220C fan/gas 9. Pour out most of the fat from the tray and tip in the peppers, chillies, shallots, garlic and tomato. Place the pork back on the wire rack and roast everything for a further 30-40 mins, turning the joint with tongs to expose different parts of the skin to crisp up the crackling and roast the vegetables. When the pork is ready, lift onto a board and rest for 10 mins ready to carve.
- Scrape all the vegetables and pan juices into a mini chopper or smoothie maker with the vinegar and honey and a pinch of salt. Pulse to a sauce as chunky or smooth as you like. Carve the roast into slices with a serrated knife and serve in buns with the chilli sauce for spreading over.
Nutrition Facts : Calories 600 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.9 milligram of sodium
BIG WOODIE BBQ'S "HOGGIN SAUCE"
This sauce started out as a Blues Hog BBQ sauce clone...and ended up being something we liked even better. It's tangy & tart and has that awesome Blues Hog sheen. It's a lot of flavor, but it does take a lot of time. Enjoy.
Provided by Kobe Roux
Categories Sauces
Time 7h15m
Yield 11 1/2 pints, 88 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients in a nonreactive stock pot and simmer at least 7 hours until thick and smooth.
BLACK BEAN AND RICE SALAD
Categories Salad Bean Herb Pepper Rice Side Summer Bon Appétit Sugar Conscious
Yield Serves 12
Number Of Ingredients 16
Steps:
- Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
- Transfer rice to large bowl and fluff with fork. Mix in black beans, bell peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin and chili powder. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve.
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