QUICK COOK CARNITAS
Provided by Valerie Bertinelli
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Combine the cumin, salt, ancho chile powder, paprika and cayenne in a small bowl. Sprinkle over the pork, then drizzle on the oil and toss to coat. Set a 6-quart Instant Pot® to high saute and cook the pork in batches until all sides are golden brown, 3 to 4 minutes per side. Transfer the pork to a plate and set aside. Add the onions and cook until they begin to soften, about 2 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute. Add the beer, orange juice and lime juice and stir to combine, making sure the pork is mostly submerged in the liquid. Select the cancel button on the pot.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid. The pork should be tender and cooked all the way through. Transfer the pork to a large bowl and shred with two forks.
- Set the Instant Pot® to high saute and bring the liquid to a boil. Mix together the cornstarch and 1/4 cup water in a small bowl until smooth. While whisking, pour the cornstarch mixture into the boiling liquid. Let boil until slightly thickened, 2 more minutes. Press the cancel button.
- Ladle the cooking liquid over the pork and season with salt, to taste. Serve with lime wedges, tortillas and desired toppings.
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
SOUTHWEST BEEF LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.
- Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.
WORMY WEENIE SANDWICHES
Kids will love the "yuck" factor of eating worms, but everyone will appreciate that these dressed-down versions of sausage and peppers are also quite yummy.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 sandwiches
Number Of Ingredients 12
Steps:
- Cook the bacon in a 12-inch nonstick skillet over medium-high heat, stirring frequently, until crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain.
- Cook the hot dogs in the same skillet in 2 batches over medium-high heat, stirring frequently, until curled and golden, about 3 minutes. Transfer to a paper-towel-lined plate to drain. Preheat the oven broiler.
- Cook the peppers and onions in the same skillet, stirring frequently, until soft, 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in the barbecue sauce, chicken broth, brown sugar, mustard and hot pepper sauce. Bring to a boil and reduce the heat to medium. Cook, stirring frequently, until the sauce begins to thicken, about 1 minute. Add the hot dogs and continue to cook, stirring, until coated, about 1 minute. Remove from the heat.
- Toast the hoagie rolls in the broiler if desired. Arrange the provolone slices in the rolls and broil 30 seconds to melt. Top with the hot dog mixture and sprinkle with bacon.
WEENIE LOTTAS
Make and share this Weenie Lottas recipe from Food.com.
Provided by True Texas
Categories One Dish Meal
Time 25m
Yield 10 tortillas
Number Of Ingredients 5
Steps:
- Heat winners, dip tortillas into grease just a few seconds. Roll winners in tortillas, place on a large heatproof platter.
- Heat chili, undiluted, pour over the tortillas.
- Sprinkle with grated cheese, garnish each tortilla roll with chilies.
- Place under broiler until cheese melts.
- Serve at once.
Nutrition Facts : Calories 255.8, Fat 15, SaturatedFat 6.5, Cholesterol 27.7, Sodium 605, Carbohydrate 21, Fiber 1.6, Sugar 3.9, Protein 9.6
WALNUT LOVER'S BROWNIES
Enjoy these walnut brownies that are baked using Gold Medal® all-purpose flour for an anytime dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In 2-quart saucepan, heat brown sugar and 1/4 cup butter over low heat, stirring occasionally, until butter is melted; cool slightly. Stir in 2 tablespoons flour, 1 teaspoon vanilla and 1 egg until blended. Stir in walnuts; set aside.
- In 3-quart saucepan, melt 3/4 cup butter and the chocolate over low heat, stirring constantly. Cool slightly. Stir in granulated sugar, 1 cup flour, 1 teaspoon vanilla and 4 eggs. In pan, spread batter evenly. Spoon topping evenly over batter.
- Bake 45 minutes (do not overbake). Cool completely in pan on cooling rack. For brownies, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Brownie, Sodium 55 mg, Sugar 18 g, TransFat 0 g
BEANIE WIENIES
I dress up hot dogs and canned pork and beans with extra seasonings to create this kid-pleasing combo. This dish is quick and easy to throw together, and my family loves it. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine the first five ingredients; mix well. Add hot dogs; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until heated through.
Nutrition Facts : Calories 246 calories, Fat 18g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 782mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
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