Recipes

Slaw-Topped Barbecued Pork Sandwiches

Slaw-Topped Barbecued Pork Sandwiches

Backyard summer lunches and barbecued pork sandwiches are a natural match. Look for tubs of barbecued pork in supermarket meat cases. You can substitute barbecued chicken if you prefer. Serve with potato chips.
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Ingredients

Instructions

  • Preheat the oven to 325 degrees.
  • Place the buns in the oven to warm for 5 minutes.
  • Meanwhile, place cabbage in a bowl and stir in mayonnaise, vinegar, chives, salt, and pepper.
  • Set aside.
  • Heat the barbecued pork in a microwave oven according to the manufacturer’s directions.
  • Remove the buns from the oven.
  • To serve, divide the barbecued pork on the bottom halves of 4 rolls.
  • Top each portion with 1/2 cup of coleslaw and a pickle slice.
  • Close the sandwiches with top halves of rolls.

Notes & Wine Advice

Speed It Up!
If this isn’t fast-cooking enough, you can shave off a couple of minutes if you use store-bought deli coleslaw
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Course; Pork / Sandwiches

Sweet-Hot Pork

Sweet-Hot Pork

Fully cooked pork roast is available in most supermarkets, but if you can find another more economical pork cut, substitute it. Look for a brand of pork that has au jus on the label. This is the fancy name for the delicious pork cooking liquids.
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Ingredients

  • 1 package 16 to 17 ounces pork roast au jus
  • 1 teaspoon medium-hot chili powder
  • 1 jar 12 ounces mild to medium salsa
  • 1/4 cup apricot jam or orange marmalade
  • 2 cups cooked rice

Instructions

  • Drain the liquid off the pork, pouring the liquid into a skillet.
  • Cut the meat into 1-inch chunks.
  • Add the chili powder, salsa, and jam to the skillet and stir well.
  • Add the pork chunks.
  • Simmer over low heat 5 minutes, or until hot, stirring occasionally.
  • Serve over rice.

Nutrition values

Calories: 290 kcal
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Course; Pork

Texas-Style Brunch

Texas-Style Brunch

Messy, gooey, savory, and delicious . . . and that’s not the best part. Starting with precooked ground beef, you can make this meal in minutes.
Couverts6 servings
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion diced
  • 1 tomato cored and diced
  • 1 package 12 ounces Mexican-seasoned ground beef, or half a 20-ounce carton or tub of taco sauce with seasoned ground beef
  • 8 eggs
  • 1 cup crumbled tortilla chips
  • 1 cup grated cheddar cheese
  • 1/2 cup salsa

Instructions

  • Heat the oil in a large, nonstick sauté pan over high heat.
  • Add the onion and sauté 2 minutes or until limp.
  • Add the tomatoes and cook 2 more minutes.
  • Stir in the ground beef and cook over medium heat 1 minute to warm.
  • Beat together the eggs in a bowl and pour into the sauté pan over the ground beef.
  • Let the mixture set for 2 minutes or until the eggs are almost firm.
  • Stir in the tortilla chips and cook 1 more minute.
  • Stir gently and briefly to break up the mixture into large chunks.
  • Sprinkle on the cheese and heat 1 minute or until the cheese melts.
  • Serve the salsa over the eggs or on the side.

Notes & Wine Advice

Vary It!
Substitute taco-seasoned grated cheese for the plain cheddar cheese. You can also serve warm flour tortillas on the side and allow everyone to spoon the egg and beef mixture into flour tortillas.
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Course; Brunch
Cuisine; American

Speedy Beef Stew

Speedy Beef Stew

Starting with fully cooked beef tips and cooked, diced potatoes, you can have a robust beef dinner on the table in less than 20 minutes. Look for cooked, diced potatoes in your supermarket’s produce section.
Couverts4
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper cored, seeded and diced
  • 1 medium onion thinly sliced
  • 1 garlic clove minced
  • 1 package about 1 pound refrigerated, cooked, diced potatoes
  • 1 package about 17 ounces fully cooked beef tips with gravy
  • 1/2 cup beef broth
  • 1/4 teaspoon pepper

Instructions

  • Heat the oil over high heat in a large sauté pan.
  • Add the bell pepper, onion, and garlic and sauté the vegetables 5 minutes or until tender.
  • Add the potatoes, beef tips with gravy, beef broth, and pepper.
  • Cover and simmer 5 minutes or until the potatoes and beef are hot.

Notes & Wine Advice

Vary It!
Skip the potatoes and serve the stew over cooked noodles. Add a cup of frozen sliced carrots along with the red bell pepper and onion. It’s an effortless way to serve more vegetables.
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Course; Beef / Stew

Pot Roast with Chili- Mustard Sauce

Pot Roast with Chili- Mustard Sauce

Serve this sauced-up, sliced pot roast over instant mashed potatoes.
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Ingredients

Instructions

  • Stir together chili sauce, mustard, white wine vinegar, and brown sugar in a large saucepan.
  • Simmer over low heat for 2 minutes or until heated through.
  • Add the beef pot roast with gravy to the pan.
  • Baste the meat with the chili-mustard sauce mixture.
  • Cover the pan and simmer 4 to 5 minutes or until the meat is hot.
  • Remove the pot roast to a serving platter and thinly slice.
  • Top with about 1 cup of the chili-mustard sauce.
  • Pour the remaining sauce into a gravy boat and pass separately.

Notes & Wine Advice

Vary It!

Use any leftover beef and chili-mustard sauce for hot beef sandwiches.
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Course; Beef

Spanish Rice with Chicken

Spanish Rice with Chicken

Using seasoned convenience products, such as spicy chicken and canned tomatoes with chiles, means that you don’t have to measure out as many seasonings when you cook. If you prefer to tame the heat, choose plain cooked chicken breast meat.
Couverts4
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Ingredients

  • 1 cup long-grain rice
  • 1 can 14 1/2 ounces diced tomatoes with chiles and lime juice or diced tomatoes with chiles
  • 1 1/4 cups chicken broth
  • 2 packages 6 ounces each cooked chicken breast with Southwestern seasonings
  • 1 cup frozen peas
  • 1 tablespoon minced cilantro
  • 2 tablespoons minced chives
  • 1/4 teaspoon salt optional
  • 1/4 teaspoon pepper

Instructions

  • Cover the pan and reduce the heat to low.
  • Simmer the mixture 12 minutes.
  • Stir in the frozen peas and cook another 6 minutes or until the rice is tender and the mixture is moist.
  • Stir in the cilantro, chives, salt (if desired), and pepper.

Notes & Wine Advice

Speed It Up!

Use instant rice in place of long-grain rice. Follow the recipe, but omit the rice. Bring the vegetables, liquid, and chicken to a boil. Stir in 1 1/2 cups instant rice. Cover the pan. Remove from the heat and let stand for 2 minutes.
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Course; Chicken / Rice
Cuisine; European / Spain

Mocha-Walnut Sundae

Mocha-Walnut Sundae

If you like the taste of coffee in dessert dishes, you’ll love the combination of espresso beans, fudge sauce, and coffee ice cream. And you don’t have to wait in line in your local latté joint to enjoy this luscious treat.
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Ingredients

  • 3 cups coffee ice cream
  • 2 tablespoons ground espresso beans or 2 tablespoons coarsely chopped chocolate-covered espresso beans
  • 6 tablespoons coarsely chopped walnuts
  • Intense Chocolate Sauce

Instructions

  • Keep the chocolate sauce warm in a heatproof bowl set over a pot or larger bowl containing very hot water.
  • To assemble the sundae, spoon 1/2 cup of the ice cream into each of 6 bowls or sundae glasses.
  • Top each serving with some of the chocolate sauce.
  • Sprinkle on 1 teaspoon espresso beans and 1 tablespoon walnuts.
  • Serve immediately.
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Course; Dessert / Nuts

Intense Chocolate Sauce

Intense Chocolate Sauce

This chocolate sauce is thick, rich, and sweet. It’s the flavor combination that adults and children can agree on. If you prefer a more sophisticated taste that isn’t as sweet, cut the corn syrup by one tablespoon. Also, the espresso cuts the sweetness of the recipe but doesn’t give the sauce a coffee flavor. Refrigerate any leftovers (am I kidding?) in a plastic container with a tight-fitting lid for up to one week. The sauce will thicken as it chills. Heat the leftover sauce on low in a microwave oven or place the sauce in a heatproof bowl set over a pot or larger bowl that’s filled with hot water. Stir the sauce occasionally and let it set until it softens enough to pour.
Couverts6 servings
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Ingredients

Instructions

  • Combine the chocolate bits, light corn syrup, heavy cream, salt, butter, vanilla extract, and espresso (if desired) in a small heavy-bottomed pot.
  • Cook over low heat, stirring frequently until the chocolate and butter just melt.
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Course; Chocolate / Sauce

Praline Sauce

Praline Sauce

Ladle pools of praline sauce over your favorite ice cream or cake. Store any leftover sauce in a covered container in the refrigerator up to one week. Stir the sauce well before serving it.
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Ingredients

Instructions

  • Combine the brown sugar, butter, cream, and salt in a small, heavy-bottomed pot.
  • Cook the mixture over low heat 5 minutes or until the brown sugar dissolves and the butter melts.
  • Do not let the mixture come to a boil, which causes the sauce to separate.
  • Serve warm.

Notes & Wine Advice

Vary It!
Add a tablespoon of whiskey or scotch to the pot and simmer with the other ingredients.
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Course; Sauce

Mango-Rum Sauce

Mango-Rum Sauce

A luscious, ripe mango doesn’t need much adornment. Cook a little rum and sugar with diced mango and serve over frozen vanilla yogurt for a festive yet simple dessert. Because the fruit varies so much in sweetness, you may want to add sugar, but taste the sauce first.
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Ingredients

  • 1 tablespoon butter
  • 2 cups diced fresh mango 1 large or 2 medium mangos
  • 1/4 cup dark rum
  • 1 to 2 tablespoons sugar optional

Instructions

  • Melt the butter in a medium-size skillet over medium heat.
  • Add the mangos and sauté over medium heat for 3 to 5 minutes or until the fruit is pulpy.
  • Add the rum and cook over high heat for 1 minute or until the rum becomes syrupy.
  • Taste the mixture.
  • If it isn’t sweet enough, add 1 to 2 tablespoons sugar and simmer 1 minute or until the sugar dissolves.

Notes & Wine Advice

Vary It!
You can also double this recipe and store the leftovers in the refrigerator up to three days. Mix the remaining mango-rum sauce with a little pineapple juice in a blender, add ice, and you have a tropical cocktail.
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Course; Fruit / Sauce