Wednesday, June 16, 2010
Pictures of food in a crockpot aren't as nice looking as those that are plated, but I guarantee you that this smells heavenly. It's not the traditional Panda Express type of sweet and sour pork that one may envision when they hear "sweet and sour pork"...it's a different type, and not really Chinese either, ha ha. But if it tastes as good as it smells, it's a winner and keeper in my recipe book! =)
I got it online. =) Anyway, here's the way I made it, and you can make it too! =)
- 1.5 to 2 pounds of Country Style Pork Shoulder meat
- 1 red bell pepper, chopped up.
- 1/2 an onion, chopped up.
- 1 can of pineapple chunks (20 oz); you will need 3/4 Cup of the juice.
- 1/4 Cup of Rice Vinegar (or cider vinegar)
- 1/4 Cup of water
- 1/4 Cup of brown sugar, packed
- 1 Tbsp. of light soy sauce
- 2 Tbsp. of starch
- 1/2 tsp. of salt (to taste)
1. Place the pork, bell pepper, and onion in the crockpot.
2. Mix well everything else except for the pineapple chunks in a bowl, and add it into the crockpot. Save the pineapple chunks in the fridge.
3. Turn the crockpot onto low and cook for 8 hours.
4. At about 45 minutes left of cooking, add the pineapples in.
5. Serve with hot rice! =)
Because I didn't have a full cake pan and baked them in mini sized ones, they were kinda like giant muffins...but still good, and would be extra tasty with coffee, tea, or hot cocoa. ^_^
This is from Martha Stewart's little magazine book of recipes, Everyday Food, the Holiday Baking 2007 Edition. =)
- 1/2 Cup olive oil
- 1/2 Cup milk
- 1 large egg
- 1-1/2 Cups all purpose flour
- 3/4 Cup sugar (I used only 1/2 a cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (about 7-10 ounces) of dried figs, stemmed and coarsely chopped up (about 1-1/2 Cups)
- 1-1/2 teaspoons of finely grated lemon zest (from 1 lemon)
1. Preheat oven to 350 degrees F. Brush a 9" tart pan with a removable bottom with some oil, or use a cake pan lined with parchment paper on the bottom.
2. In a medium bowl, whisk the oil, milk, and egg.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the milk mixture into the bowl of dry ingredients and stir until smooth. Don't overmix! Gently fold in the figs and lemon zest.
5. Spread the batter into the pan, and set the pan on a rimmed baking sheet. Bake until golden and a toothpick inserted into the center comes out clean, about 35 to 40 minutes.
6. Cool in the pan for about 15 minutes before unmolding the cake onto a wire rack to cool completely. To serve, cut into wedges. The cake can be stored, wrapped well in plastic, at room temperature for up to one day.
- 1 ripe papaya, scooped out into pieces with a spoon
- 3 Cups of milk
- 2 Cups of crushed ice
- 7-8 teaspoons of sugar (to taste, really)
- mint leaves to garnish
Use a blender to blend everything except for the cinnamon and mint leaves together (be careful! Remember that blenders can go crazy if you fill it all the way up...about halfway up is good, and if you need to do this in batches, that's fine too).
Serve with a dash of cinnamon sprinkled on top of the foam that will naturally be made, and top with a sprig of mint for some color, pizazz, and flavor. =) We didn't have any mint leaves available, but I think it would be nice. =)
We served ours in martini glasses, but this will serve beautifully in a tall glass as well! =)