What can I cook with pork and spinach? a good and simple recipe?!
the ref's empty men!.!.!.!.!.
waa~~
do you know any good recipes!?
I have garlics
onions
soy sauce
lemons
white vinegar
peanut butter
butter
ginger
salt
pepper
eggs
or ignore those above, just give me ANYTHING I can cook with pork and spinach!.
tanks!:)Www@FoodAQ@Com
waa~~
do you know any good recipes!?
I have garlics
onions
soy sauce
lemons
white vinegar
peanut butter
butter
ginger
salt
pepper
eggs
or ignore those above, just give me ANYTHING I can cook with pork and spinach!.
tanks!:)Www@FoodAQ@Com
Answers:
You can make pork florentene instead of chicken- or sautee the spinach in butter, garlic, and ginger and add a little lemon juice at the end- then heat the onions and garlic in a pan- add sliced ginger and then add diced pork- when almost completely finished add soy sauce- if you have cornstarch- add soy to it before adding to hot pan- this will thicken- then when finished add pork and spinach together!.Www@FoodAQ@Com
Rolled roast pork with spinach and mortadella
Ingredients
800 g (1 3/4 lb) boned pork loin, in a slice
150 g (5 1/2 oz) frozen spinach
5 slices of Italian mortadella
6 tablespoons dried chives
4 teaspoons dried marjoram
8 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) red wine
Salt, Pepper, if liked
Kitchen string
500 ml (16 fl oz - 2 C) jelly
4 tablespoons white vinegar
Recipe Info
Category : Beef & Pork
Rating : 5
Contributor : n/a
Print Recipe
Directions
Serves 6
preparation: 30 minutes
plus refrigeration period
cooking: 90 minutes
Medium difficulty
This recipe has to be prepared in two steps!. First you have to cook the pork roast, then you have to prepare jelly and refrigerate the meat!. The ideal thing would be to cook the roast pork one day and to complete the recipe the day after!.
Thaw the frozen spinach putting them directly in a pan with 2 tablespoons olive oil and 2 tablespoons water!. Let them cook, half-covered, over a medium heat until the cooking juice is very well reduced!. Season to taste with salt and let them cool!.
Open the slice of pork loin over the work surface, sprinkle with 2 tablespoons dried chives, season to taste with salt (remember that one of the ingredients is mortadella); arrange the slices of mortadella and then spinach and marjoram!. Roll the slice of meat and tie the roast with kitchen string at 2,5 cm (1 in) intervals!. The roast is ready!.
Put the meat in a saucepan with the remaining olive oil and chives; brown it on all sides and then pour in the wine and allow to evaporate a little!. After few minutes add some hot water!. Keep on cooking over gentle heat, half-covered, stirring the roast sometimes, until the meat is tender (it may take an hour-and-a-half)!. If necessary, add other water!.
Let the roast cool for a night!. In this way you can cut the roast into slices!.
The day after prepare the jelly adding 4 tablespoons white vinegar!. Cut the roast into slices 1,5 cm (1/2 in) thick and arrange them on a deep dish!. Pour in the warm jelly and let the dish refrigerate for almost 2 hours before serving!.
Note
- This is a tasty cold dish for a summer lunch or dinner!. But it can also be a right solution for a buffet!. In this case you have to obtain little slices of pork roast in order not to create
embarrassment in your guests!. Remember a buffet has to be realized with little tidbits!
- You can accompany this dish with boiled potatoes dressed with oil, vinegar and chives or with seasonal green salad or with other vegetables according to your taste!. Www@FoodAQ@Com
Ingredients
800 g (1 3/4 lb) boned pork loin, in a slice
150 g (5 1/2 oz) frozen spinach
5 slices of Italian mortadella
6 tablespoons dried chives
4 teaspoons dried marjoram
8 tablespoons extra virgin olive oil
300 ml (10 fl oz - 1 1/4 C) red wine
Salt, Pepper, if liked
Kitchen string
500 ml (16 fl oz - 2 C) jelly
4 tablespoons white vinegar
Recipe Info
Category : Beef & Pork
Rating : 5
Contributor : n/a
Print Recipe
Directions
Serves 6
preparation: 30 minutes
plus refrigeration period
cooking: 90 minutes
Medium difficulty
This recipe has to be prepared in two steps!. First you have to cook the pork roast, then you have to prepare jelly and refrigerate the meat!. The ideal thing would be to cook the roast pork one day and to complete the recipe the day after!.
Thaw the frozen spinach putting them directly in a pan with 2 tablespoons olive oil and 2 tablespoons water!. Let them cook, half-covered, over a medium heat until the cooking juice is very well reduced!. Season to taste with salt and let them cool!.
Open the slice of pork loin over the work surface, sprinkle with 2 tablespoons dried chives, season to taste with salt (remember that one of the ingredients is mortadella); arrange the slices of mortadella and then spinach and marjoram!. Roll the slice of meat and tie the roast with kitchen string at 2,5 cm (1 in) intervals!. The roast is ready!.
Put the meat in a saucepan with the remaining olive oil and chives; brown it on all sides and then pour in the wine and allow to evaporate a little!. After few minutes add some hot water!. Keep on cooking over gentle heat, half-covered, stirring the roast sometimes, until the meat is tender (it may take an hour-and-a-half)!. If necessary, add other water!.
Let the roast cool for a night!. In this way you can cut the roast into slices!.
The day after prepare the jelly adding 4 tablespoons white vinegar!. Cut the roast into slices 1,5 cm (1/2 in) thick and arrange them on a deep dish!. Pour in the warm jelly and let the dish refrigerate for almost 2 hours before serving!.
Note
- This is a tasty cold dish for a summer lunch or dinner!. But it can also be a right solution for a buffet!. In this case you have to obtain little slices of pork roast in order not to create
embarrassment in your guests!. Remember a buffet has to be realized with little tidbits!
- You can accompany this dish with boiled potatoes dressed with oil, vinegar and chives or with seasonal green salad or with other vegetables according to your taste!. Www@FoodAQ@Com
Spinach-Stuffed Pork Roast
Ingredients:
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon rubbed sage
1 boneless pork loin roast (4 to 5 pounds), tied
Directions:
In a skillet, saute mushrooms and onion in oil until tender!. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage!. untie pork roast and separate the loins!. Spread stuffing over one loin to within 1 in!. of the edges!. Top with the remaining loin; retie securely with heavy string!. Place in an ungreased shallow baking pan!.
Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°-170°!. Let stand for 15 minutes before slicing!. YieldWww@FoodAQ@Com
Ingredients:
1/4 cup chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon rubbed sage
1 boneless pork loin roast (4 to 5 pounds), tied
Directions:
In a skillet, saute mushrooms and onion in oil until tender!. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage!. untie pork roast and separate the loins!. Spread stuffing over one loin to within 1 in!. of the edges!. Top with the remaining loin; retie securely with heavy string!. Place in an ungreased shallow baking pan!.
Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°-170°!. Let stand for 15 minutes before slicing!. YieldWww@FoodAQ@Com
Ok!. Take the garlic and onions and saute them in some butter and when they are done (onions first as they take longer to cook) add the spinach and turn the heat down!. If you have a lid or use aluminum foil, cover the pan and let the spinach simmer and wilt!. If you have pork chops, cut a slit in the edge with the bone and make a pocket and stuff some of the spinach mixture in!. If you have a pork loin, beginning on one side cut lengthwise in a circular pattern until you have a rectangular shaped flat piece of meat!. Spread the fillin inside and roll up and bake at 350 for 30 min!. Use toothpicks to secure the roll!. If you have any parmesan cheese laying around you can put some of that in the filling too!.Www@FoodAQ@Com
How about mashed potatoes or open a cookbook and check it out!.Www@FoodAQ@Com
If I had that in my frig I would fix a big
ham,spinach and onion omelet!.Www@FoodAQ@Com
ham,spinach and onion omelet!.Www@FoodAQ@Com