Fix, Freeze, Feast - Kati Neville [71]
Completely thaw entrée in the refrigerator. Place roast in the center of an ungreased baking dish, distributing apples and onions around roast. Bake, uncovered, at 350°F for 1 hour, or until an instant-read thermometer inserted into the thickest part of the roast reads 160°F.
PORK LOIN WITH APRICOT/SAUSAGE STUFFING
Needed on hand to complete this entrée: ½ cup sour cream. Completely thaw entrée in the refrigerator. Stuff roast pocket with the apricot and sausage mixture. Place roast in an ungreased baking dish. Spread sauce over the roast, covering completely. Bake, uncovered, at 350°F for 45 to 60 minutes, or until an instant-read thermometer inserted into the stuffing and the thickest part of the roast reads 160°F. When roast is done, transfer drippings to a small saucepan and simmer until liquid reduces by about half. Stir in ¼ cup sour cream and spoon over pork slices.
AUSTRIAN PORK GOULASH
PORK LOIN RAGOUT
Completely thaw entrée in the refrigerator. Put pork and onion mixture in a large stockpot and add 1½ cups water. Cook goulash over medium heat until pork is completely cooked through and sauce has thickened, 30 to 40 minutes. Add more water during cooking if goulash becomes dry. Serve over hot rice.
Completely thaw entrée in the refrigerator. Put onion and pepper mixture into slow cooker. Put roast and sauce on top. Cook on low for 8 to 10 hours. Remove bay leaves. Shred cooked pork with a fork, mix with the sauce, and serve over pasta.
PORK RAGOUT LASAGNA
Completely thaw entrée in the refrigerator. Remove plastic wrap and foil from baking dish and replace foil. Bake at 375°F for 50 minutes. Remove foil and continue baking 20 to 30 minutes longer, or until center is hot and the cheeses are browned. Remove from oven and let stand for 10 minutes before serving. Note: This lasagna can be cooked without freezing; however, allow it to sit in the refrigerator for a day or more so that the noodles absorb liquid and soften before baking.
HONEY AND SPICE PORK KABOBS
GARLIC-STUDDED PORK LOIN
Needed on hand to complete this entrée: 10–12 (9-inch) skewers. Completely thaw entrée in the refrigerator. If using wooden skewers, soak them in water while meat is thawing. Thread pork pieces onto skewers. Prepare a medium-low fire in a gas or charcoal grill. Cook 15 to 18 minutes, turning occasionally and basting as desired, until thoroughly cooked. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
Completely thaw entrée in the refrigerator. Put roast and marinade in the slow cooker and cook on low for 8 to 10 hours.
RAGING GARLIC PORK STIR-FRY
ASIAN MARKET MARINADE FOR PORTOBELLO MUSHROOMS
Needed on hand to complete this entrée: 2 teaspoons vegetable oil, ½ cup cornstarch. Completely thaw entrée in the refrigerator. Pour off and discard any excess liquid from the bag of pork. Add cornstarch; seal bag and shake to coat. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp.
Needed on hand to complete this entrée: 2 portobello mushroom caps. Completely thaw marinade in the refrigerator. Marinate mushroom caps for 1 hour. Prepare a medium-low fire in a gas or charcoal grill. Cook mushrooms 6 to 8 minutes per side, or until tender. Slice and serve over rice or noodles. Garnish with scallions, peanuts, or cilantro, if desired.
STICKY DRUNK PIG ON A STICK
CAESAR PORTOBELLO MUSHROOMS
Needed on hand to complete this entrée: 10–12 (9-inch) skewers. Completely thaw entrée in the refrigerator. If using wooden skewers, soak them in water while meat is thawing. Thread pork pieces onto skewers. Prepare a medium-low fire in a gas or charcoal grill. Cook 15 to 18 minutes, turning occasionally and basting as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
Needed on hand to complete this entrée: 2 portobello mushroom caps. Completely thaw marinade