Pour canned baked beans into a shallow casserole. Cover with small slices of cooked ham or other ready-to-eat pork-type meat. Spread with chili sauce or drizzle honey over top. Bake in moderate oven (375F) for 20-30 minutes. Quick, easy, tasty . . .
Japanese-style pork chops, marinated then grilled.
Marinade 30 min Preparation 10 min Cooking 10 min 240 calories per serving
Ingredients resealable plastic bag 2 pork chops with bones 360 g 1/2 clove garlic, finely chopped 1 tbsp gingerroot, minced 14 g 1 tbsp brown sugar 12 g 2 tbsp apple cider vinegar 30 mL 1/4 cup soy sauce, low-sodium 65 mL 1 1/2 tbsp mirin (sweet rice wine), or sherry 23 mL 1 tbsp canola oil 15 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight. Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside. Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops then sauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.
Thanks to fellow Windswepter, Marie, who served this for brunch.
1/4 cup butter 3/4 cup brown sugar 6 eggs 2 cups milk 1 teaspoon vanilla 1 tablespoon powdered sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1 loaf bread - cut into cubes 2 tablespoons melted butter, for drizzling 1/4 cup pecans, if desired
Melt 1/4 cup butter and add 3/4 cup brown sugar; stir till mixed. Spread butter and brown sugar mixture into bottom of a 9x13 baking dish. Beat eggs, milk, vanilla and powdered sugar. Add bread. Ladle half of mixture into pan Sprinkle with brown sugar and cinnamon (and pecans if you like nuts). Lay down second layer of bread mixture Drizzle I cup of syrup on top Cover and refrigerate overnight. In the morning remove from refrigerator uncover and preheat oven to 350° F. Sprinkle with sugar and cinnamon, or pecans. Once preheated cook for 60 minutes and enjoy!
1 loaf (16 oz) prepared cheese product, cut into cubes
1 can (10 3/4 oz) condensed cream of mushroom soup
2/3 cup milk
1/4 teaspoon pepper, if desired
2 cups fresh broccoli florets (1/2 inch)
1 cup fine soft bread crumbs (about 1 1/2 slices bread)
1 tablespoon butter or margarine, melted
Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted. Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture. Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.
3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all-purpose flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt 8 oz softened cream cheese 4 tbsp butter or margarine 1 cup powdered sugar 1 tsp vanilla extract
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.
In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan. Bake at 375F for 15 minutes. Remove from pan. Cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer.
From 10" side, roll cake up in towel. Set aside.
Meanwhile prepare filling. Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine. Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth.
Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll up cake. Cover with plastic wrap.
Place cake, seam-side down and chill for at least 2 hours.