PIGS IN A CORNFIELD - INSTANT POT RECIPE - (4/5)
Provided by lindaauman
Number Of Ingredients 13
Steps:
- 2 cups chicken broth in bottom of inner pot Add sliced potatoes in a layer Layer sliced onions on top of potatoes Spread cheese soup Spread sliced sausage on top of cheese soup Add chunks of mild sausage Add frozen corn Sprinkle seasonings Spread mushroom soup Put pork steak on top of soup Add cream of chicken soup Manual set pot to 8 minutes high pressure Natural pressure release after 10 minutes Serve over rice. Enjoy!
PIGS IN A CORNFIELD RECIPE - (4.6/5)
Provided by lindaauman
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Oil the inside of your Dutch oven. Smear onion soup in bottom of pan. Add sliced potatoes in a layer. Layer sliced onions on top of potatoes. Spread cheese soup, then spread sliced sausage on top. Add chunks of mild sausage, then jalapeños, then corn. Sprinkle seasonings. Spread garlic mushroom soup and put pork steak on top of soup. Top with cream of chicken soup. Cook in the oven for 2 1/2 to 3 hours, flipping steak halfway through. If cooking outdoors, use 8 briquettes on the bottom and 16 on the top, heat to 350°F. Change coal after 1 hour and flip the pork steaks with tongs. Cook 1 more hour and serve.
PIGS IN A CORNFIELD
I love scalloped corn. With this recipe you add link pork sausage and presto you have Pigs in a Cornfield.
Provided by Lynda Sweezey
Categories Side Casseroles
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a medium,heavy-bottomed skillet,melt the shortening over medium-high heat;spreading the shortening over bottom of pan.Place sausage in pan and brown on all sides(about 10 min.) Drain on paper towel.Cut each widthwise into sixths.
- 2. Preheat oven 350. Butter a 1 Qt.round baking dish;set aside
- 3. In a medium mixing bowl,place the corn,onions,pimientos,cracker crumbs,eggs,milk,salt,pepper and sausage links;stir to combine.
- 4. Place the mixture in the prepared baking dish. Dot with butter.
- 5. Bake,uncovered,for 30 minutes. The top will be faintly brown around the very edge and the mixture will be thick.
SOUTHERN STYLE PIG TAILS
A lot of ethnic recipes use pig tails. They are great as a meat dish with turnip greens, black-eyed peas, or boiled cabbage. My recipe cooks the tails, twice and the result is a crispy crackling covering the tail, that you can eat or save for crackling in cornbread. The crushed red pepper can be used liberally for a spicy taste. Be sure to buy pig tails that have a lot of meat around the upper part.
Provided by KERYNE
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
- Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
- Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
- Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 4.5 g, Cholesterol 126.4 mg, Fat 35.3 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 12.2 g, Sodium 608 mg, Sugar 1.3 g
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