Almond-Stuffed Pork Chops

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Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
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Instructions
  1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten
  2. Heat oven to 375° F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145° F (check temperature in thickest part of meat) 35-45 minutes. Combine browning and seasoning sauce and 1 table
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Barbecue Beef

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This slow, oven baked barbecue might be the most tender you've ever had.
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Cook Time 0 minutes
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Ingredients
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Ingredients
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Instructions
  1. Preheat oven to 350°. In saucepan combine water, ketchup, onion, lemon juice, mustard, Worcestershire sauce, chili powder, salt, sugar and hot sauce. Bring to a boil. Trim fat from beef and cut into cubes. Place beef in Dutch oven. Pour sauce over be

Tailgate Sausage Heros

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Be the hero of your next tailgate party with these amazing Sausage Heros!
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Prep Time 15 minutes
Cook Time 33 minutes
Servings
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Instructions
  1. In large saucepot, cook sausage over medium to medium-high heat 8 to 10 minutes, turning frequently with tongs to brown all sides. Stir in bell peppers and onions, and cook 7 to 8 minutes or until onions and peppers are lightly browned, stirring occasiona
  2. Stir in tomato paste and cook 1 minute. Stir in tomatoes and cook 1 minute. Add water and stir to loosen brown bits from bottom of pot. Reduce heat to medium and simmer 15 minutes or until sausage us cooked through, stirring occasionally. Remove from heat
  3. Slice buns lengthwise in half but do not cut all the way through buns. Place 1 sausage into each bun. Spoon pepper mixture over sausage and sprinkle with cheese.

Filet Mignon with Grilled Zucchini & Summer Squash

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Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. In blender or food processor with knife blade attached, blend bell peppers, sour cream, water and 1/2 teaspoon salt 30 seconds or to a saucy consistency. In cup, combine remaining 1-3/4 teaspoons salt, garlic powder and black pepper. In medium bowl, toss
  2. Prepare outdoor grill for direct grilling over medium-high heat. Coat steaks with 1 tablespoon oil and remaining seasoning mixture. Spray grill rack with nonstick grilling spray.
  3. Place steaks and squash on hot grill rack. Cook steaks 10 to 12 minutes or until internal temperature reaches 145° for medium-rare, turning once. Cook squash 2 to 4 minutes or until tender-crisp and grill marks appear, turning once. Remove steaks and

Cranberry-Almond Oatmeal

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Savor this thick and hearty classic New England breakfast treat!
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Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. In small skillet, cook almonds over medium heat 6 to 8 minutes or until lightly browned, stirring frequently.
  2. Meanwhile, in 2 to 3 quart saucepan, heat water, and salt to boiling over medium-high heat. Stir in oats, cranberries and oat bran. Reduce heat to low; cook 10 minutes or until mixture is creamy, stirring occasionally. Stir in almonds, syrup, and cinnamon

Top Sirloin Roast with Baby Broccoli

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Make your next family dinner a special one with this scrumptious sirloin roast!
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Instructions
  1. Preheat oven to 325° F. Press seasoned pepper evenly onto all surfaces of beef roast.
  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast at 325° for 60 to 75 minutes for medium rare to medium doneness.
  3. Meanwhile, combine cheese, butter and green onion in small bowl until well blended; set aside.
  4. Spray nonstick skillet with nonstick cooking spray; add baby broccoli, onion and water. Cover and cook over medium-high heat for 3 minutes. Remove cover and continue cooking 2 to 4 minutes or until water has evaporated and broccoli is crisp-tender and lig
  5. Remove roast when meat thermometer registers 135° F for medium rare; 150° for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145°
  6. Carve roast into slices; season with salt, as desired. Serve with vegetables and remaining blue cheese butter.
  7. Total recipe time: 1-1/2 to 1-3/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com