ize bowl combine the ground pork, diced shallots, minced garlic, salt
round.
Combine the ground pork, salt, pepper and sage in
For the cashew cream aioli, drain
For the Chipotle Mayonnaise:
Mix together ingredients until combined.
For the
For the beet relish, place the
For corn relish.
Fry bacon
For the sauce, put all the
hin sauce if needed.
For the burgers:
Equipment: Nonstick skillet
he rhubarb macerate and drain for 1/2 hour.
In
th the dressing. Let sit for 15 minutes, toss again and
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
Saute the onion and ginger for 2-3 mins, or until
Preheat oven to 400\u00b0F. For the garlic mayonnaise, mix the
f lightly salted boiling water for 15-20 minutes, or until
In a skillet, cook bacon, onion and garlic over medium heat until the bacon is crisp.
Drain and place in a bowl.
Stir in the bread crumbs, egg, water, parsley, salt, marjoram, paprika and pepper.
Crumble beef and pork over the mixture and mix well.
Shape into eight 3/4-in thick patties.
Grill uncovered or medium-hot heat for 9-12 minutes or until juices run clear, turning occasionally.
Serve on buns with desired toppings.
Combine the pork, onion, saltines, milk, eggs, salt, and pepper in a large bowl.
Use your hands to mix well together.
Lightly brush a large, nonstick skillet with vegetable oil.
Heat on medium high heat.
Divide the pork mixture into 8 equal portions.
Working in batches, drop them from a spoon into the hot pan, spacing them evenly.
Pat down with the back of a spoon to form into patties.
Cook each patty, turning once, for 4 to 5 minutes per side, until golden brown.
Serve the burgers hot with a dollop of dijon mustard.