Family Food Favorites
Wednesday, December 17, 2008 Orange Spiced Pork Roast

2-3 lbs boneless pork roast
Salt & pepper
1 tsp minced garlic
1 cup orange juice
2 tbsp Worcestershire sauce
1 tbsp mulling spices (cinnamon, allspice, cloves & orange rind
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1. Place the roast in a slow cooker and sprinkle with salt, pepper and minced garlic. Pour orange juice and Worcestershire sauce over the roast. Add mulling spices to the liquid and cover.

2. Cook roast about 8 hours on low or 4 to 5 hours on high

3. Turn the roast over about half way through cooking time so it flavors evenly.

4. Once the roast is cooked, it will be a fantastic main course served over rice, with your favorite side dishes, or in a sandwich.

5. The cooking liquid can also be made into a sauce or gravy; just remember to strain the liquid first to remove the leftover bits of mulling spice.

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Prepared by Rae :: 10:13 AM :: 1 comments

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Tuesday, November 11, 2008 Crunchy Chicken w/ Sweet & Sour Sauce


1/2 cup apricot preserves
2 tbsp ketchup
2 tbsp soy sauce
1 tsp Worcestershire sauce
4 chicken breast halves, boneless skinless
1/4 cup flour
2 eggs, beaten lightly
1 1/2 cups panko
1/4 cup olive oil


1. Make dipping sauce by mixing apricot preserves, soy sauce, ketchup, and Worcestershire sauce. Set aside.

2. Pound chicken to an even thickness. Season with salt and pepper. Place flour in one bowl, egg in another and panko in a third.

3. Heat oil in sauce pan. Dredge chicken in flour. Dip into egg mixture and then panko. Place each breast in hot oil and cook, turning once, until chicken is golden brown.

4. Slice chicken in strips and serve with dipping sauce.

Serves 4

Prepared by Rae :: 10:25 AM :: 1 comments

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Wednesday, October 08, 2008 Pumpkin Seeds


4 cups water
pumpkin seeds
2 tablespoons butter
1/8 cup salt


1. Wash your pumpkin seeds

2. Boil water.

3. After water has boiled, place the clean seeds and 1/8 cup of salt into water for ten minutes. Stir constantly. Drain.

4. Melt butter & mix with seeds

5. Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.

6. Do not refrigerate seeds. Put them in a sealed bowl and leave them on the counter.

Prepared by Rae :: 12:09 PM :: 0 comments Search the recipe box

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Friday, September 12, 2008 Quick n Tasty Meatloaf


1 pouch onion soup mix
2 eggs, beaten
1/2 cup ketchup
1/2 cup bread crumbs
2 lbs lean ground beef


Sauce
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup



1. Preheat oven to 350° F (180° C).

2. Blend together Lipton Onion Recipe Soup Mix, eggs, ketchup and bread crumbs.

3. Add ground beef and combine well. Shape into a 9 x 5-inch (2 L) loaf pan.

4. Combine sauce ingredients and pour on top and sides of meatloaf.

5. Bake 70 minutes.

Prepared by Rae :: 8:37 AM :: 0 comments Search the recipe box

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Friday, August 01, 2008 Scalini's Eggplant Parmigiana


3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned
Olive oil for sauteing
8 cups of marinara sauce (recipe below)
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 1/2 pounds of mozzarella cheese, shredded
2 cups of ricotta cheese


1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

4. Saute in preheated olive oil on both sides until golden brown.

5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.


Scalini's Marinara Sauce

2 Tbsp of chopped garlic
3 Tbsp of olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions, chopped
1/2 cup of fresh chopped parsley
1 tsp oregano
1 tsp of crushed red pepper
1/8 cup of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
One tsp salt
One tsp black pepper

1. Lightly saute the onions in olive oil in large pot for a few minutes.

2. Add garlic and saute another minute.

3. Add tomatoes and bring sauce to a boil, then turn heat low.

4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.

Prepared by Rae :: 1:30 PM :: 0 comments Search the recipe box

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Thursday, July 10, 2008 Crispy Baked Pesto Chicken


4 small boneless skinless chicken breasts (1 lb./500 g)
1 pouch SHAKE'N BAKE Coating Mix
2 Tbsp pesto
1/4 cup shredded mozzarella


1. Preheat oven to 400ºF. Coat chicken evenly with coating mix. Place in 8-inch square baking dish.

2. Bake 20 min. or until chicken is cooked through (170ºF).

3. Top chicken evenly with pesto; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and lightly browned.

Prepared by Rae :: 11:16 AM :: 0 comments Search the recipe box

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Saturday, June 07, 2008 Slow Cooker Smoky BBQ Ribs


3 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1/2 tsp. fresh ground pepper
3 tbsp liquid smoke
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups BBQ sauce


1. Spray the inside of a 5- to 6-quart slow cooker with cooking spray.

2. Remove inner skin from the ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt together in a bowl and rub this mixture onto the ribs. Cut ribs into 4 inch pieces, then layer ribs and onion in the slow cooker. Pour cola over everything.

3. Cover and cook on a low heat setting for 8-9 hours or until ribs are tender (believe me, they're tender by then). Remove the ribs from slow cooker, and drain and discard the liquid.

4. Pour the BBQ sauce into a shallow bowl. Dip each of the rib pieces into sauce. Return the ribs to the slow cooker. Pour any remaining sauce over the ribs, then cover and cook on low for 1 hour.

Note: After dipping the ribs in the BBQ sauce I prefer to sear them on the grill instead of returning to the crockpot

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Prepared by Rae :: 9:15 AM :: 0 comments Search the recipe box

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