Archive for the ‘PORK’ Category
Tater Tot Green Bean Casserole
This is an easy to put together casserole and is quite tasty and filling. Versatile recipe, use mini hash browns in place of tater tots, use fresh cooked, frozen, or even canned green beans.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups fresh long beans, or green beans, or frozen and thawed, or 1 can, drained
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ¼ cup milk
- 250 grams Cheddar cheese, shredded, (8 oz)
- 1 kilo bag frozen tater tots, or frozen mini hash browns, (2 lb, you will not use them all)
- salt and pepper, as desired
Instructions
- I used fresh long beans, cut them into 1 inch pieces and boiled them until just tender crisp, drain.
- While the beans are cooking, heat a large non stick pan and add the beef and onion, season with salt and pepper as desired. Cook, breaking up the beef, until the beef is browned. Drain any excess fat.Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- To the pan with the drained beef, add the drained long beans, soup, milk, and season with black pepper as desired.
- Mix together until combined.
- Pour mixture into the baking dish and spread out evenly. Sprinkle the cheese over the top of the mixture, then add a single layer of frozen tater tots or mini hash browns on top of the cheese.
- Place in the preheated oven and bake for 30 minutes or until the top is browned and casserole is bubbly.
- Remove from the oven, let cool for 5 minutes, served and enjoy.
Notes
Fair cost per serving.
French Meat Pie
This recipe comes from a friend, who got it from her great-great grandparents who were French Canadian. I made this on 9 Jan 2024 and it is not only easy to put together, takes some time, but easy, and my family loved this! This is an excellent dish that I will have to make more often. Common ingredients as well.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 680 grams ground pork, (1½ lb)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 large potatoes, peeled, cut into large chunks, (I used 3 regular potatoes from Tesco)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 double pie crust, homemade or store bought, Shortcut
Instructions
- To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
- Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
- Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
- When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
- Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now.
- Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
- Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
- Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
- Slice into serving sizes.
- Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.
Notes
Cheesy Potato & Ham Casserole
This recipe comes from the Just a Pinch Recipe Club and is sounds delicious, with common ingredients used. I made this on 3 Nov 2023, excellent casserole! Family loved this.
Equipment
- 2 Mixing Bowls (large)
- Casserole (3 quart)
Ingredients
- 1 kilo potatoes, peeled, diced, (2 lb)
- 1 small onion, diced
- 2¼ cups Cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 250 grams sour cream, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 2 cups cooked ham, diced
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter.
- In a large mixing bowl, add the soups and sour cream and mix together.
- In another large mixing bowl, add the diced potatoes, 2 cups of shredded cheese, onion, and black pepper. Mix together. I used a 4 cheese blend.
- Add the potato mixture and diced ham to the soup mixture. Mix together.
- Pour mixture into the prepared casserole and spread out evenly.
- Bake for 45 minutes. Add remaining ¼ cup shredded cheese on top.
- Bake for another 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham and cheese used.
Updated on 3 November 2023.
Ham & Sour Cream Casserole
This is an easy and delicious casserole to put together. I made this on 4 Sep 2023, and the family and I really enjoyed this.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry macaroni, (1 lb)
- 500 grams sour cream, (1 lb)
- 3 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 500 grams ham, cubed, (1 lb)
- 2 cups frozen peas
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- Heat a pot of salted water to boiling, then add the macaroni and cook until almost tender, drain.
- While the macaroni is cooking, add the sour cream, eggs, pepper, and nutmeg to a mixing bowl and mix together.
- To the mixing bowl, add the cubed ham and peas and mix together.
- Heat the oil in a non stick pan, when hot, add the onion and garlic, sauté until onion is softened. Drain any oil, then add the onion to the mixing bowl and mix in.
- When the pasta is cooked and drained, add the sour cream mixture to the macaroni and mix together.
- Pour mixture into the 9x13 baking dish and spread out evenly.
- Top with the Cheddar cheese evenly.
- Bake for 30-35 minutes or until the top is just starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham, sour cream, and Cheddar used.
Updated on 4 September 2023.
Missouri Goulash
This is an easy and tasty goulash, comes together quickly and is a filling meal. I made this on 2 Sep 2023, well liked the Thai family and I.
Ingredients
- 2 cups dry elbow macaroni
- 750 grams ground pork, or beef, (1½ lb)
- 1 onion diced
- 2 cans cut green beans, drained, or 3 cups fresh, cooked, drained
- 1 can condensed cream of mushroom soup
- ½ cup sour cream
- salt and black pepper, as desired
- Cheddar cheese, shredded, for serving, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni and cook until just tender, drain.
- While the macaroni is cooking, heat a non stick pan, when hot, add the diced onion and ground pork or beef, cook, breaking up the meat and stirring often and seasoning as desired with salt and pepper during cooking, until the meat is cooked through and the onion softened, drain excess fat.
- Using the same pot the macaroni was cooked in, add the cooked pork or beef, beans, and soup to the drained macaroni.
- Stir together.
- Add the sour cream and mix together, taste and season with salt and pepper as desired.
- Spoon goulash onto plates, top with shredded Cheddar cheese as desired, enjoy.
Notes
Low cost per serving if using ground pork.
Ham & Pasta Casserole
This is an excellent casserole, I used ham steaks I cubed. Easy and delicious, well liked by the family as well! I made this on 10 Aug 2023 and is a modified recipe from the original.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 400 grams dry spiral pasta, or bowtie pasta, (about 12-14 oz)
- 3 cups ham, diced
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, as it will go in the oven and cook more. Drain well. I used three color spiral pasta.
- After you start the pasta, preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter or cooking spray.
- In a large mixing bowl, add the diced ham, soup, sour cream, milk, onion and garlic powders.
- Stir to mix together.
- Now add 2 cups of the Cheddar cheese, and mix together.
- When the pasta is drained, add to the mixing bowl and mix together.
- Pour mixture into the prepared casserole and smooth out the top. Sprinkle on the remaining 1 cup of Cheddar cheese.
- Place in the oven and bake for 30 minutes or until the cheese is starting to brown.
- Serve with side dishes of your choice, enjoy.
Notes
High cost per serving based on the ham and cheese used, but certainly worth it for a great once in a while meal.
I used 3 ham steaks (500 g) from Makro, they come in a package of 6 which is 1,000 g).
Rice A Roni Casserole
Use chicken or ham when preparing this. I made this on 26 Jun 2023, using chicken thighs and my family and visiting friends and family, all loved this dish! This is highly recommended. I made this again on 7 Jul 2023 using cubed ham, and family loved this as well! Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams chicken thighs or breasts, boneless, skinless, chopped, or cubed ham, (1 lb)
- 2 boxes Rice a Roni, chicken flavor, Shortcut
- 1 head fresh broccoli, cut into bite size pieces, (frozen use 10 oz / 285 g)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- 250 grams Cheddar cheese, shredded, (8 oz)
Instructions
- Cook the chicken your preferred way, such as boil, pressure cook, or bake, then chop the chicken, removing the bones, skin, gristle.If using ham, just cube that.
- While the chicken is cooking prepare the Rice a Roni using the package instructions, or prepare 2 batches using the Shortcut, which is my preferred way.
- While all that is cooking, steam or simmer the broccoli until it is tender crisp. Drain.
- Preheat your oven to 180° C (350° F), and get out a 9x13 baking dish and grease with butter or non stick spray.
- To a large mixing bowl or large pot, add the chicken or ham, Rice a Roni, and drained broccoli, and mix together.
- Add the soup and mix that in.
- Spoon mixture into the prepared baking dish and spread out evenly. Sprinkle with the cheese.
- Bake for 30 minutes or until the cheese is starting to brown on top. Remove from the oven and let rest for 10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Shortcut: Rice a Roni (Rice Cooker).
Variants: 1. Use cubed ham, cooked and chopped chicken thighs or chicken breasts. 2. For the soup, use 1 can of condensed cream of mushroom soup and 1 can of cream of chicken soup in place of the 2 cans of condensed creamy chicken mushroom soup.
Updated on 7 July 2023.
Spam, Spam, Spam
This comes from a good friend, and chef, and this is easy to make and so much better tasting than the canned spam. Ingredients are listed in two groups, for those in Asia, and for those in the US, instructions are the same for either set of ingredient. (Morton Tender Cure and Lobo NS-Mix are two separate items, their use will be clarified in the ingredients and instructions.)
Equipment
- Meat Grinder , plus a Medium plate (5 mm holes).
- 2 Loaf Pan (5x9 inch) , one is used for baking, the other is used as a weight after baking.
- Parchment Paper
- Foil
- Baking Sheet
- 2 20 oz / 565 g canned goods , used for weights after baking.
- Oven
- Instant Read Thermometer
Ingredients
For those in Asia using Lobo brand NS-Mix Curing Salt
- 1.15 kilo pork shoulder, (2½ lb)
- 226 grams smoked ham, (8 oz)
- 4½ teaspoons NS-Mix Curing Salt, (Lobo brand)
- 1½ tablespoons sugar
- 1½ tablespoons corn starch
- ½ cup ice cold water
For those in the US using Morton brand Tender Quick Curing Salt
- 2½ lb pork shoulder, (1.15 kilo)
- 8 oz smoked ham, (226 grams)
- 2 teaspoons Tender Quick, (Morton brand)
- 2 teaspoons kosher salt, (fine grind)
- 1½ tablespoons sugar
- 1½ tablespoons corn starch
- ½ cup ice cold water
Instructions
- Set up your meat grinder, use a Medium plate with 5mm holes. Preheat your oven to 120° C (250° F). Line one loaf pan with parchment paper. Line the baking sheet with foil, make sure the edges are raised all around the sheet - this is to catch any fat that could run out of the pan while baking.
- Cut the pork shoulder and smoked ham into cubes that will fit in your grinder hopper.
- Run the cubed meat through the grinder into a mixing bowl.
- For Asia using NS-Mix: add the NS-Mix, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.For US using Tender Cure: add the Tender Cure, salt, sugar, and corn starch to a small bowl, then add the ice cold water. Mix together well.
- Add the water mixture to the ground meat and use your hands to mix thoroughly. Mixture will like a thick paste.
- Pack the parchment line loaf pan with the meat mixture.
- Cover with tightly with foil. Place the foil covered sheet in the oven then place the loaf pan on the sheet. Bake for 2 to 2½ hours, start checking with the instant read thermometer at the 2 hour mark, internal target temp is 68° C (155° F).
- When the spam loaf has reached the target temp, remove from the oven place on a heatproof plate, and if oozing some fat, place some folded paper towels on the plate first.
- Place the second loaf pan (I use Pyrex) on top of the Spam loaf pan, and place canned goods in the pan for additional weight (two 20 oz / 565 g, works perfect). Let the Spam loaf pan cool to room temp.Once cooled, place everything in the fridge (the Spam loaf pan, the top pan, and the canned goods), to set overnight.
- The next day, remove the Spam loaf from the fridge. Remove the foil, and now you have Spam. Run a butter knife around the sides and invert the pan onto a plate. Use for any recipe calling for Spam. Store in an airtight container in the fridge for up to 10 days.
- This is an end piece sliced off for the taste test, and for those that like the jelly, this makes that too! Appearance wise, it looks exactly like sliced canned Spam. Taste wise, this is many times better than the canned stuff!
- And another view of how this looks.
Notes
Lower cost than canned Spam in Thailand, and this makes 2 to 2½ of the big cans of Spam.
340 g (12 oz) equals 1 regular size can of Spam.
Used in Recipes Listed on this Site:
- Spam Pie, made it, GO-TO recipe.
- Squaw Corn, made it, GO-TO recipe.
Creamy Ham & Potato Soup
This recipe was inspired from a recipe on the Just a Pinch Recipe Club that was a ham and bean soup. My wife suggested potatoes instead of the beans, and it worked perfectly! I made this on 27 Jun 2022 and it was devoured by the 5 of us.
Ingredients
- 800 grams potatoes, peeled and cubed, (1¾ lb)
- water, as needed
- 1 onion, diced
- 500 grams sliced sandwich ham, cubed, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 500 grams Cheddar cheese, shredded, (1 lb)
- salt and pepper, as desired
Instructions
- Add the potatoes and onion to a large pot.
- Add water to cover the potatoes by 1 inch. Set on medium high heat. Cook until the potatoes are fork tender, stirring occasionally.
- While the potatoes are cooking, take the sliced ham and set the entire stack on a cutting board, then cut into ½ strips. Once you have the stack cut into strips, just turn the cutting board 90 degrees then then cut the strips crosswise into ½ inch cubes, there, the stack of ham is now diced. Using sliced ham allows more ham to be distributed throughout the soup.
- When the potatoes are tender, reduce heat to low. Scoop out some of the water so the water is just at the top of the potatoes, reserve the water to add if needed if you want a thinner consistency. Now add the soup, ham, and cheese, stir together.
- Simmer until the cheese is melted and the soup and cheese is mixed in well. Season with salt and pepper as desired. Stir in some of the reserved potato water if you want thinner soup.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Creamy Ham & Beans
This recipe comes from the Just a Pinch Recipe Club and sounds delicious! Original recipe was for stove top cooked beans, and I will also include instructions to make using stove top pressure cooker.
Equipment
- Pressure Cooker , if preparing the beans with that.
- Stock Pot , if preparing the beans with that.
Ingredients
- 2 quarts water
- 500 grams dry Great Northern beans, (1 lb)
- 2 tablespoons cooking oil, required only if using a pressure cooker
- 1 onion, diced
- 500 grams ham, cubed, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 500 grams Cheddar cheese, shredded, (1 lb)
Instructions
- Rinse the dry beans, removing any bad beans or debris, place in a large bowl and cover with water and set aside to soak for at least 6 hours or even overnight. This step applies to Stock Pot or Pressure Cooker methods.
To use a Stock Pot
- Add the 2 quarts of water to a large stock pot and place on high heat. Drain and rinse the soaked beans and add to the water. Stir occasionally. Cook the beans until softened to where you can mash with a fork. Adding additional water as needed.
- Add the ham and onion, reduce heat to a low boil, and continue cooking, stirring occasionally until the ham and onion are cooked.
- Reduce the heat to medium or medium low, add the soup and cheese, and stir together. Stir often until the cheese is melted and mixed into the beans.
- Ladle into bowls, serve and enjoy.
To use a Pressure Cooker
- I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
- Drain and rinse the beans, add to you pressure cooker. Add the 2 quarts of water AND the 2 tablespoons cooking oil. The oil prevents the beans from foaming, DO NOT skip the oil.
- Place the lid on the cooker and lock in place, add the weight, place on high heat. When the weight (jiggler) starts to move and vent pressure, reduce heat to low to just keep the jiggler moving. Start your timer for 8 minutes.
- When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the cooker to do a natural pressure release, meaning just let it set there until you have indications of zero pressure inside, normally a lid lock will drop to indicate this, can take 15-20 minutes.
- When you have indications of zero pressure, remove the weight from the lid and carefully open the cooker. Now you have cooked beans and bean broth.
- Drain the beans, and keep the broth. Return just the beans back to the pressure cooker pot (now we are going to use the cooker as just a pot, no lid needed now). Add the bean broth to just cover the beans by ½ to 1 inch. Place on medium heat.
- Add the ham and onion, simmer until the onion is good and tender, stirring occasionally. Add more broth as needed for the consistency you desire.
- Add the soup and cheese and stir together. Stir often until the cheese and soup are fully mixed into the beans.
- Ladle into bowls, serve and enjoy.
Notes
Low cost per serving.
