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How To make Noodles with Smoked Pork And Rosemary
Ingredients
1
pound
noodles, egg, uncooked
2
teaspoon
oil, vegetable
1
each
onion, chopped
1
pound
mushrooms, quartered
2
tablespoon
flour
1
cup
wine, white
3
tablespoon
mustard, dijon
1
cup
broth, chicken, low-sodium
8
oz
pork, smoked OR lean cooked ham, cut into strips
2
teaspoon
rosemary, fresh, chopped, or 1/2 ts dried
1
salt, to taste
1/2
teaspoon
pepper
1
provolone, grated, optional
Directions:
Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.
Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.
When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.
Each serving provides: 623 Calories; 30.6 g Protein; 90.7 g Carbohydrates; 11.6 g Fat; 130 mg Cholesterol; 1284 mg Sodium. Calories from Fat: 17%
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Chinese-Style Glazed Pork Belly
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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INGREDIENTS
4 bone in pork chops
salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
2 TBS olive oil
1 Tbs unsalted butter
6 cloves of garlic, minced
1/4 cup honey
1/4 cup chicken broth
2 Tbs rice wine vinegar
1 Tbs freshly chopped parsley
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Garlic And Herb Pork Steak Dinner | Pork Chop Recipe
Garlic And Herb Pork Steak Dinner
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Garlic And Herb Pork Steak Recipe:
2 1/2 - 3 lbs pork steaks (pork shoulder butt blade)
olive oil
1 tbsp garlic powder
1tbsp onion powder
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp salt or to taste
1/2 tsp black pepper
1 tbsp roasted garlic and herb seasoning
5 tbsp butter
2 lemons squeezed
( squeeze 1 lemon unto steaks before baking and use 2nd lemon for serving)
Italian seasoning blend
1/2 tsp thyme dried
1/2 tbsp parsley dried
1 tsp basil dried
1 tsp oregano dried
1 tsp rosemary dried
Bake at 400F for 45 minutes to 1 hour or until steaks are falling apart tender
Baste steaks after the first 20 minutes repeating about 2 times.