Question #1:

Help! Need to modify recipe for corn allergy!?

I was planning on making my "famous" Pork Chops tonight for my husband's boss. My husband told me 5 minutes ago that his boss is allergic to corn. The recipe I use includes corn meal. The original recipe only takes 35 minutes to cook. They'll be here in two hours. Suggestions on what I could substitute that I will most likely have around my home? Don't have time to go out. I kinda stink at improvising... Here is the original recipe. (I'll be doubling it.)

Brown 6 boneless pork loin chops with 1 tsp. of vegetable oil in a skillet over med-high heat.
Prepare cornmeal stuffing (I use prepackaged stuff).
Spread 1 can of apple pie filling with cinnamon into a greased baking dish.
Place pork chops on top. Spoon stuffing over chops.
Cover and bake at 350 for 35 minutes. Uncover. Bake 10 min longer.

Should I just leave stuffing out and carry on as normal? Or should I add something else?

Question #2:

Advice and Tips on how to cook/prepare a Pork Leg Joint ?

help me out please.

I'm not that well aquainted with cooking up a roast of any kind - unless you ask me to simply sprinkle pepper and salt on a joint and bung it in the oven.

thats not really creative though.

I want to know the simplest but most effective way to make a Pork Leg Joint tasty.

on the packaging it says cooking time '90 minutes'.

I have a roasting/baking tin...basic stuff in my kitchen shelf includes salt and pepper.


What are the most common ingredients, herbs and spices if any - that can be added to a Pork Leg Joint ??

i want it to come out tasty and not bland - as its a massive leg joint.

I have also, extra mature norflk pork loin steaks - and i feel I can handle those, as they just need to be rubbed with wholegrain mustard and honey and grilled.

but whats the most fuss-free way of preparing/seasoning a pork leg joint and cooking it ?


what can i add to it folks ??

any help on this matter will be greatyl appreciated.

thanks.

Question #3:

PORK LOIN... what are some ways to cook this type of cut tender and juicy?

i made a Stuffed Pork Loin last night and it was the "Bomb!"... it wasn't too dry... but i would love to have it a little more tender next time... it was sooooo gooood!...

i washed it and browned it and seasoned it with spices and herbs... cut a hole in the center and stuffed it with chopped garlic, onions, bells, seasoned dressing, mushrooms and olives...

i wrapped it in aluminum foil and let it bake.... it was served with gravy, mixed veggie medley and macaroni/cheese and sour dough garlic bread....

for desert... i made a decadent carrot cake...

for my next meal i could use some helpful hints on how to make this much more tender...

does anyone have a favorite recipe and tenderizing tips to share?

thanks... MOO! ;-D

Question #4:

I am making stuffed pork loin and it calls for chicken broth. I don't have any, but could i use beef broth?

If not then what do you recommend using?

Question #5:

Ways to do a boneless pork loin...?

I have a 4.22 lb boneless pork loin I want to prepare tonight. I would like to do it in a way that I can just serve veggies with it....maybe stuff it or something? I have a decently picky family so I don't need anything TOO elaborate, and I don't want to fully take away the delicious taste of the loin.

Any ideas? If so...please share a recipe as well as what temp/how long to cook for!
Thank you

WILL AWARD BEST ANSWER

Question #6:

What should come out the freezer next?

I went grocery shopping today and got too much frozen stuff! I got.... Frozen pancakes and biscuits, diced cooked chicken breast, 2 packs of chicken, a bag of shrimp, a pork loin, and already had rum and ice cream.

I already took out tomorrow's chicken and the rum, what comes next????
The pancakes are ok, the biscuits aren't great but will be smothered in tomato gravy. I don't have an oven for biscuits and not enough room to make pancakes lol.

Question #7:

i need recipes for any of the following?

my chefs in my claas are retarded and gave us a senario where we need recipes and they did not give us them. any way i need recipes and serving amounts for the following foods. i do not need how to prepare them, just how much ingrediants:

seared stuffed pork loin

Penko breaded breast of chiken stuffed with ham and cheddar cheese

Question #8:

What could I make with these ingredients?

I started Weight Watchers on Wednesday & I've been doing really good. But I'm started to get a little bit discouraged because I feel like I'm just eating light meals, as opposed to the hearty meals I was eating before I started Weight Watchers.

The ingredients I have are:
1 medium sized can of Hunt's whole tomatoes seasoned with basil
1 can of tomato soup
1 can of red beans
1 large can of red beans
corn
lean ground beef
all the seasonings and spices you could ever ask for plus some
pork loin
green beans
cottage cheese
plain, fat free yogurt

I probably have some other stuff around here too. Any suggestions? I can calculate the points if you just give me some ideas. =] Thanks.

Question #9:

Pork loin and stuffing in a crock pot?

I am planning on making stuffing and a pork loin in the crock pot. Should I put the stuffing on the bottom and the pork loin on top so the juices seep down into the stuffing? I'm thinking of when I put the stuffing in the pot to have it minimally moist (since there will be pork juices).

I have done something similar with chicken breasts but I can't fully remember what I did.

Any thoughts or suggestions on this would be appreciated.

Question #10:

Jerk pork...question regarding seasoning?

I recently came back from Jamaica, and got this jerk marinade. Its not like a dry rub, its a course, wet marinade...you can see all the stuff that went in to make it...Like I took all the ingredients and put it into a blender. Smells great.

But I'm unsure how to use this for my pork loin, which is now defrosting in my sink. I definitely want to marinade it for several hours, at least 8 hours, but its wet so I don't know whether to use the whole jar, or to add oil...I'm at a loss. Any suggestions?

The marinade is Diner's Choice Jerk Seasoning if that helps.

Question #11:

can i prepare a stuffed pork loin and refrigerate overnight to be cooked the next day?



Question #12:

need help cooking a crown roast that has been prepared differently by the butcher than what i am used to?

normally we cook a traditional crown pork roast, hollow in the middle. The butcher at the place we bought it from this year convinced us to try using one he prepares using baby back ribs for the outer crown , and stuffed with a pork loin roast. He says customers love it. I am just not sure how exactly to go about cooking it, so much meat and no room to put stuffing :(. DOn't care what anyone says, stuffing cooked by itself just does not taste as good. how do I gouge cooking time?

Question #13:

i want recipe for stuffed pork loin with pecan sauce?

i was at Bromenn hospital in Bloomington,il because my mom was getting a hysterectomy . i was hungry and the cafe was too expensive so i went to the cafeteria and they had it both days i was there and i haven't found a recipe for it and its been about 1-2 yrs since ive had it and i wanted it for thanksgiving so plz help.thanks!!

Question #14:

Can I use normal sewing thread to cook with?

I need to truss my pork loin after I stuff it... can I just use my white sewing thread?

Question #15:

Pork loin stuffed with wild rice?

No directions on the box of wild rice stuffing for using it inside a meat.

So if I cook it as per the box directions and put it in the pork loin, will my rice turn to mush?

Question #16:

I have an 11 pound pork loin (whole, boneless)?

sounds like a weird brag, i know, sorry! I need to serve it a big rugby party tomorrow after my match. Can I marinade and roast it ahead of time, as the grills tomorrow will be taken up and opened often for faster food? I have very little time to get this together so any speedy reply would help. I have all the marinade stuff in the world, but have no idea how to handle a 3 foot loin of pork in a short amount of time. help!

Question #17:

should i leave a pork roast dry rub on all night or add water to it.?

i was going to make a stuffed pork loin so i roll cut the pork and put a dry rub ( brown sugar, seasoning salt, garlic powder, onion powder, celery salt) all over and inside and rolled it back up and put in in the fridge to marinate overnight. should i do this or will it dry out the meat? would it be better to add water so i doesnt dry out?
Another question: i was going to stuff it with something and cant figure out what i want to stuff it with. i was thinking about some kind of jerk mixture with onions, spices and fruits or whatever (ive never made a jerk rub or stuffing before) how to you think that will taste with the rub i have for it?

Question #18:

im looking for a slow cooked pork loin recipe. please help?

ok i have a 9 inch long pork loin that i want to slow cook in my slow cooker. i would like to know of any really good recipes to try, i dont want to make it too complicated or expensive. ive made pork chops in the slow cooker with onions, chicken broth, salt pepper, and apples and maybe would like something similar or whatever you think would be good. i was also thinking about stuffing it with something. please tell me what you think.
i normally make pork loin on the smoker with a nice brown sugar, garlic, onion, celery, seasoning salt rub. but i want to make something different.
i love all foods and just want to make something different and really good. im a perfectionist so the best is best, lol. thanks

Question #19:

Good ideas for pork loin...?

I have 3 different pork loins I am wanating to make for dinner tomorrow night.

One is already marinating in a cilantro lime mariande.

I have 2 more. I was wanting some kind of a crusted loin for one, and I have no idea for the other one.

I will be serving it with a brocoli stuffed potato skins and a guac cream I saw on Food Network on Sunday.

Any ideas???

Nothing spicy please.
I also have vinegars and olive oil
dried thym
garlic
shallots
fresh parsley and cilantro
fresh cocnut
fresh sliced pineapple
soy sauce
etc... to work with.
Sheesh one last thing. I only have the oven, broiler, and skillets to work with.

Question #20:

how do u an how long do u cook boneless pork center cut loin chops ?: an what kinda of stuff do u put on it?

im gona b doing the pork in the oven





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