I have a pound of ground pork. What should I make with it?

Answer 1

I got this recipe from a Better Homes and Gardens cookbook that my mom bought in 1969. The recipe calls for 1/4 cup of chopped green onions, but I am not a big fan so I substituted with 1 tablespoon of onion flakes. This is great with mashed potatoes. I tried this for the first time and my husband really surprised me not only did he go back for seconds....but thirds also!!!

1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potatoes
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided

4-6 servings

Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
Add pork; mix well.
Make into 24 meatballs.
Heat shortening in skillet, add meatballs and brown.
Drain fat and remove meatballs from pan.
Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
Cover and cook on low for 20 minutes, turning occasionally.
Remove meatballs from pan again; reserve drippings.
Mix flour with 1/3 cup of water; stir into drippings.
Cook until thickened.
Serve with meatballs.

Answer 2

Chile Pork Tacos

INGREDIENTS:
1 pound ground pork
1 large onion, sliced
3 tablespoons chili powder
3 large cloves garlic, minced
1 (15 ounce) can pinto beans, undrained
1/2 cup Nakano® Seasoned Rice Vinegar - Original
1/4 cup water
8 (7 inch) corn tortillas, warmed
1/2 teaspoon salt
1/4 teaspoon pepper
Optional garnishes: diced tomatoes, chopped cilantro, shredded cheese, salsa verde

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DIRECTIONS:
Heat salt in a large non-stick skillet over high heat.
Add ground pork, onion, chili powder, garlic, and pepper. Cook and stir 8 minutes.
Add undrained pinto beans, Nakano® Seasoned Rice Vinegar - Original, and 1/4 cup water. Cook and stir 10 minutes.
Wrap ground pork in tortillas. Serve with garnishes, as desired.

Answer 3

Emeril's Lasagna Recipe courtesy Emeril Lagasse

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Yield: 12 to 16 servings

2 cups fresh ricotta
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe follows
1/2 pound grated Parmigiano-Reggiano cheese
1 package of dried lasagna noodles

Preheat the oven to 350 degrees F.
In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve

Emeril's Meat Sauce:
2 tablespoons olive oil
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
Salt
Freshly ground black pepper
2 cups finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano

In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.
Yield: 1 1/2 to 2 quarts

Answer 4

ground pork makes great dirty rice, a Cajun dish that's easy and much better than hamburger helper, you can use that ground pork in most recipes that call for hamburger, it makes good chili too.

Answer 5

Dear Kira,


I'm not sure what kind of food you want to make with it. What I always do is check: www.foodnetwork.com! They have great recipies, made by chefs, and they have some great things! You can choose from many things, just type in you ingredient!

Good luck!

Love, Renee

Answer 6

A veggie is a plant or part of a flower used as food

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

make into pattys-throw in frying cook them thoroughly.
at same time make spaghetti.
also cook some brocolli and marinara.
top pattys w/provolone and melt under broiler.
throw brocolli in sauce.
set plate-spaghetti topped w/patti, then top w/marinara brocolli sauce.
this is so delicious, i usually get my patty's already made from the supermarket

Answer 9

There is a dish called Calabrese. It is awesome. Run a search on it

BP

Answer 10

Biscuits and Gravey.