Warm, 5-Napkin Pulled-Pork Sandwiches

May 14, 2013 Leave a Comment
Warm, 5-Napkin Pulled-Pork Sandwiches

Warm, 5-Napkin Pulled-Pork Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These mustardy, sweet and messy sandwiches are real crowd-pleasers.

               

Warm, 5-Napkin Pulled-Pork Sandwiches Recipe

Warm, 5-Napkin Pulled-Pork Sandwiches

½ cup chopped onion

2/3 cup ketchup

3 Tbsp. brown sugar

2 Tbsp. Dijon mustard

2 Tbsp. cider vinegar

2 Tbsp. molasses

¼ tsp. Tabasco (or to taste)

1 Lb. cooked pork tenderloin, at room temperature

4 potato sandwich rolls (or hamburger buns), split

 

Combine onion, ketchup, brown sugar, mustard, vinegar, molasses and Tabasco in a saucepan; bring to a boil and immediately reduce to a gentle simmer.  Continue to simmer 15 minutes, until sauce is thickened and flavors are well blended.

Meanwhile, drag a fork lengthwise along surface on tenderloin to shred meat in long, thin pieces.  When sauce is cooked, add shredded meat to pot and remove from heat.  Toss thoroughly and spoon onto rolls.           4 servings

(Recipe for Warm, 5-Napkin Pulled-Pork Sandwiches, was in Newsday, Thursday, January 10, 2013)

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Bacon-Pecan Stuffed Mushrooms

January 14, 2013 Leave a Comment
Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems.   In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.  Sauté mushroom caps for 2 minutes on each side; sprinkle with salt.  Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender.  Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps.  Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned.  Serve warm.       12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Onion Rye Muffins Recipe

October 24, 2012 Leave a Comment

Onion Rye Muffins

For those of you who are used to having muffins that are SWEET, why don’t you try the Onion Rye Muffins, the next time you’re in the mood for something different?

Onion Rye Muffins Recipe

Onion Rye Muffins

¾ cup chopped onions

½ cup margarine

1 ¼ cups flour

¾ cup medium Rye flour

2 Tbsp. sugar

3 tsp. baking powder

¾ tsp. salt

½ tsp. caraway seed, crushed

½ cup milk

2 eggs

 

Heat oven to 400 F.  Line with paper baking cups or grease 12 muffins cups.  In small skillet, cook onions in margarine until soft; set aside.

In large bowl, combine flour, rye flour, sugar, baking powder, salt and caraway seed; mix well.  In small bowl, combine milk, eggs and cooked onion; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.   Immediately remove from pan.  Serve warm.    12 muffins

 

(Recipe for the Onion Rye Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Onion Rye Muffins, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cheese Herb Muffins Recipe

September 19, 2012 Leave a Comment

Cheesy Herb Muffins

Who says that a muffin has to be sweet!  This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.

Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Topping:   ¼ cup finely chopped onion

¼ cup finely chopped fresh parsley

1 ½ to 3 tsp. dill seed

1 tsp. chopped fresh cilantro

Muffins:   2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

½ tsp. salt

¼ cup margarine

4 oz. Muenster cheese, cut into ¼-inch cubes

2 Tbsp. grated Romano cheese

1 cup milk

1 egg

In a small bowl, combine all topping ingredients; blend well.  Set aside.

Preheat oven to 400 F.  Grease 12 muffin cups.  In a large bowl, combine flour, sugar, baking powder and salt; blend well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in cheese.

In small bowl, milk and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.  Fill greased muffin cups ¾ full.  Sprinkle topping evenly over batter in each cup; lightly press batter.

Bake at 400 F. for 19 to 21 minutes or until light golden brown.  Cool 1 minute.  Using a knife or small spatula, loosen sides of muffins.  Remove from pan.  Serve hot or warm.  12 muffins

 

(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe; on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the RECIPE.

Hope you enjoyed making the Cheesy Herb Muffins recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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