1 (2 1/2 pound) boneless pork loin roast,rolled and tied
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
3 cups whole milk
1 clove garlic, minced
3 tablespoons water
Season pork loin with salt and pepper.
Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides.
Slowly pour the milk in with the pork.
Stir in the garlic.
Allow the milk to come to boil, then lower the heat to medium-low.
Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes.
A thermometer inserted into the center should read 145 degrees F (63 degrees C).
Remove pork and set aside to rest for 15 minutes.
If the milk is not already a nutty brown color, increase the heat until the milk beings to brown.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Slice the pork and serve with the milk sauce.
They may not travel well but they reheat great.
You will need:
2 cups four cheese blended (shredded)
Fry batter of your choice. (I used a beer batter)
Wash and peel the potatoes.
Cut a one inch top off the top like the photo above.
Hollow out the potato leaving a 1/2 inch wall around the outside of the potato.
Stuff with shredded or chunk cheese.
Use toothpicks to hold the top on the potato in place.
Fry in hot oil until they start to turn golden brown.
Remove from heat and coat in batter.
Leaving toothpicks in.
Fry again until coating turns brown and crispy.
Let cook for 5 minutes for the cheese to thicken.
Remove toothpicks. Serve.
You will need:
3 tablespoons soy sauce
2 tablespoon brown sugar
1 teaspoon flour
2 tablespoons water
1 tablespoon vegetable oil or butter
1 teaspoon ginger (I used powdered, if using minced use 1TBS)
1 teaspoon garlic (I used powdered, if using minced use 1TBS)
1 pound beef round steak, cut into thin strips
2 cups vegetables (I used carrots, beans and zukes)
In a small bowl, combine the soy sauce, brown sugar, water and flour. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.
Add the steak and stir-fry for 2 minutes or until evenly browned.
Add the vegetables and stir-fry for an additional 3 minutes.
Add the soy sauce mixture, bring to a boil, stirring constantly.
Lower heat and simmer until the sauce is thick and smooth.
Serve over rice or egg noodles.
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish combine rice, water, soup, butter.
Bake covered for 1 hour, stirring once after 30 minutes.