Time 25m Yield 4 Number Of Ingredients 14 Steps:
Cook and drain pasta as directed on package. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook pork, onion, gingerroot and garlic in oil, stirring occasionally, until pork is no longer pink; reduce heat to low. Stir in peanut butter, chili sauce, sesame oil, salt and red pepper. Gradually stir in water, stirring constantly, until peanut butter is melted. Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes, stirring frequently, until sauce is slightly thickened. Add pasta, green onions and tomatoes; toss until well coated.
Time 17m Yield 4 Number Of Ingredients 16 Steps:
On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess. Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through. While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm. Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Time 40m Yield 4 Number Of Ingredients 11 Steps:
In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside. Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Time 35m Yield 8 servings Number Of Ingredients 9 Steps:
Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm. Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally. Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.
Yield Serves 4 to 6 Number Of Ingredients 12 Steps:
In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink, add 2 teaspoons of the sugar, the garlic, the gingerroot, and 1 tablespoon of the soy sauce, and sauté the mixture over high heat until the pork is browned. In a blender blend together the remaining 3 tablespoons soy sauce, the lemon juice, the sesame oil, the remaining 2 teaspoons sugar, and the peanut butter and add enough of the hot water to thin the sauce to the desired consistency. in a kettle of boiling salted water boil the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the pork mixture, the peanut sauce, the scallion greens, and salt and pepper to taste.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Dice Pork, Chicken or Sausage into 1 inch pieces. (If using shelled and deveined shrimp sauté with salt and pepper until just done, about 3 minutes, then remove from saucepan) Sauté pork, chicken or sausage in a saucepan with olive oil over medium heat until just done. Add pea pods, water chestnuts, baby corn, bamboo shoots and garlic. Continue to sauté until pea pods are tender. Salt and pepper to taste. Add peanut sauce and chicken broth stirring occasionally until entire mixture is warm. Add Mandarin orange wedges with juice just before serving. Prepare pasta per package directions. If using shrimp, add to peanut sauce mixture just before serving. Spoon sauce over pasta and enjoy! - Garnish with crushed roasted peanuts (optional). Home-made Peanut Sauce:. 1 ¾ cups coconut milk. 2 tablespoons red curry paste. ¼ cup fish sauce. 3 tablespoons sugar. 1 cup ground roasted peanuts. Combine all ingredients in a medium saucepan and simmer for 15 minutes, stirring frequently.
Time 2h Yield About 4 cups (4 to 6 servings) Number Of Ingredients 12 Steps:
Place a large heavy casserole over medium heat. Add olive oil and pancetta, and sauté until pancetta begins to brown, 1 to 2 minutes. Add onion, garlic, bay leaves, and rosemary. Sauté until the onion is translucent, 2 to 3 minutes. Increase heat to medium-high. Push onion mixture aside and add pork chop(s). Brown lightly on all sides, also stirring the onions to prevent burning. Add wine and use a wooden spatula to mix everything together, scraping the pan. Add tomatoes, breaking them up with a spatula. Season with salt to taste. Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours. Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone. Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm. While the sauce is reducing, bring a large pot of lightly salted water to a boil. Add spaghetti and cook just until al dente, about 8 minutes. Reserve about 1/2 cup of the cooking water, then drain well. Return spaghetti to the pot and add the sauce. Stir well, adding a little of the reserved cooking water if the sauce seems too thick. Serve with grated pecorino passed separately.
Time 4h35m Yield 15 serving(s) Number Of Ingredients 16 Steps:
In a large pot, add olive oil, smash garlic with clever until flat, add to pot. Cook garlic until golden brown, not burnt! Remove garlic. Add pork neck bones, brown, put garlic back in the pot. Add tomato sauce, tomato paste and all other ingredients. Simmer 2 hours with lid on. The second 2 hours remove lid stirring occasionally, until desired thickness. Remove pork neck bones, let cool a little, remove meat from bones, add back to sauce. The last half hour add cheese. Freezes very well.
