Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Jan via Cookinginthedark]

Accent and MSG are the same thing. 

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 2:31 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

Oh, maybe it's MSG I'm allergic to; I thought accent had it in there.  In
any event, I can not use either just to be safe.

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I don't see anything in the recipe, using accent.  Anyway, I wouldn't put it
in there because I have a reaction to that stuff as well as the MSG stuff.  

I just got the recipe yesterday from the CD Kitchen newsletter so I have not
tried it.

I will just use pork steaks, I don't care if they are shoulder steaks or
porkchops.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the
stuff they use a lot in Chinese restaurants that causes me lots of issues.

Re: [CnD] Sugar's PB Chocolate Chip Cookies

[Sugar Lopez via Cookinginthedark]

Excellent tip and thank you yes that would work perfect!
Sugar

"Heaven is full of answers to prayers for which no one ever bothered to ask. :
https://www.youtube.com/watch?v=nyLrl0SWe7s

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez


-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 11:43 AM
To: cookinginthedark@acbradio.org
Cc: Pamela Fairchild
Subject: Re: [CnD] Sugar's PB Chocolate Chip Cookies

Sugar, I just saw this recipe. If making more than one sheet full, I would 
place parchment paper on the cookie sheet and slide the paper with its cookies 
to the counter top to cool while preparing the second batch, which I would then 
slide onto the cookie sheet for the next baking. I love the time saving that 
comes with the use of parchment paper as well as the more simple clean up. I 
started doing this with all my cookies when I had only one cookie sheet in my 
house. I have continued to do this because it works so well.

Pamela Fairchild 



-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, December 10, 2017 7:22 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Sugar's PB Chocolate Chip Cookies

Sugar's PB Chocolate Chip Cookies

 

1 cup creamy or crunchy peanut butter 

I use Jiffy Low-sugar Peanut butter

1 cup Brown light sugar and leave some out for criss crossing the cookie

1 tea spoon Vanilla or almond extract

1 tea spoon cinnamon

1 Egg

1 cup Semi-chocolate chips

Pam to spray hands

 

Preheat oven at 350degrees

In a large bowl place all ingredients together.

Spray your hands with pam. It will be easier to mix

You want to spray the measurement cup with pam as well. The Peanut butter
won't stick so much when emptying to bowl.

Once everything is in the bowl, start to mix everything till it is all
blended together.

Take about 1 tea spoon of your mixture and roll them in to little balls.

Place them on an ungreased cookie sheet.

Then with the brown sugar set aside. With the back of a fork place the fork
in the sugar and start to criss cross your cookie balls.

Try not to flatten them too much.

Do this for each cookie; this will leave a criss cross on the cookie 

Bake for about 5 to 10 minutes.

Watch your cookies; they are small cookies so they will be ready quicker
than a regular cookie.

Bake until golden.

*here is the key:

Wait till they are totally cool before removing from the cookie sheet.

If you remove them while still hot, they will fall apart because they do not
have flour*

 

I've baked up to 20 small balls on a cookie sheet but you can spread them
out if you wish.

They do not spread much.

Enjoy

Sugar

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Jan via Cookinginthedark]

You can skip the accent and use any kind of pork chops, preferably boneless.


-Original Message-
From: Deborah Barnes via Cookinginthedark
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the
stuff they use a lot in Chinese restaurants that causes me lots of issues.

[CnD] Copycat Shake 'N Bake

[Marilyn Pennington via Cookinginthedark]

Copycat Shake 'N Bake

I bet you use this stuff all the time!  Truth is, most kitchens already have

all the ingredients, so why buy this mix at the store?

4 Cups Flour

2 teaspoons Cayenne Pepper

1 Cup Bran Flake Cereal (crushed)

2 tablespoons Parsley Flakes

2 teaspoons Garlic Powder

1 tablespoons Onion Powder

2 teaspoons Chili Powder

2 tablespoons Taco Seasoning

1 teaspoons Ground Pepper

1 teaspoons Curry Powder

1 teaspoons Basil

1 teaspoons Oregano

Mix together well.  Use immediately or store in an air-tight container.

To prepare chicken; Preheat oven to 400 degrees F.  Dredge chicken pieces in

the Shake 'N Bake mixture.  Melt 1/4 cup butter in a shallow 9? x 12? baking

pan. Place chicken skin side down and baste top with melted butter from the

pan. Bake uncovered for 25 minutes.  Turn skin side up, reduce heat to 350

degrees F and bake for another 30 - 35 minutes or until cooked through.
Enjoy.

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Mediterranean Beef Stew

[Marilyn Pennington via Cookinginthedark]

I post these recipes when I get them everyday.  Thanks for the information you 
provided.  I would never make this because I don't care for this squash.

Marilyn

-Original Message-
From: Pamela Fairchild via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 2:53 PM
To: cookinginthedark@acbradio.org
Cc: Pamela Fairchild
Subject: Re: [CnD] Mediterranean Beef Stew

This stew might be delicious, but your zucchini will be mush if you follow 
these instructions. Add the zucchini for the last hour at most.

Pamela Fairchild 



-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, December 10, 2017 1:58 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Mediterranean Beef Stew

Mediterranean Beef Stew

2 medium-sized zucchini, cut into bite-size pieces

3/4 pound beef stew meat, cut into 1/2 inch pieces

2 (14 1/2 ounce) cans Italian style diced tomatoes, undrained

1/2 teaspoon pepper, optional

1 (2 inch) cinnamon stick or 1/4 teaspoon ground cinnamon

Place zucchini in the bottom of a 3 1/2 quart slow cooker. Add beef and 
remaining ingredients in the order they are listed. Cover; cook on high for
3 to 5 hours, or until the meat is tender but not over-cooked. You can also 
cook the stew on high for 1 hour, then on low for 7 hours, or until meat is 
tender but not overdone.

Makes 4 servings.  Mama's Corner.

___

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Mediterranean Beef Stew

[Pamela Fairchild via Cookinginthedark]

This stew might be delicious, but your zucchini will be mush if you follow 
these instructions. Add the zucchini for the last hour at most.

Pamela Fairchild 



-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, December 10, 2017 1:58 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington; cookinginthedark@acbradio.org
Subject: [CnD] Mediterranean Beef Stew

Mediterranean Beef Stew

2 medium-sized zucchini, cut into bite-size pieces

3/4 pound beef stew meat, cut into 1/2 inch pieces

2 (14 1/2 ounce) cans Italian style diced tomatoes, undrained

1/2 teaspoon pepper, optional

1 (2 inch) cinnamon stick or 1/4 teaspoon ground cinnamon

Place zucchini in the bottom of a 3 1/2 quart slow cooker. Add beef and 
remaining ingredients in the order they are listed. Cover; cook on high for
3 to 5 hours, or until the meat is tender but not over-cooked. You can also 
cook the stew on high for 1 hour, then on low for 7 hours, or until meat is 
tender but not overdone.

Makes 4 servings.  Mama's Corner.

___

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Sugar's PB Chocolate Chip Cookies

[Pamela Fairchild via Cookinginthedark]

Sugar, I just saw this recipe. If making more than one sheet full, I would 
place parchment paper on the cookie sheet and slide the paper with its cookies 
to the counter top to cool while preparing the second batch, which I would then 
slide onto the cookie sheet for the next baking. I love the time saving that 
comes with the use of parchment paper as well as the more simple clean up. I 
started doing this with all my cookies when I had only one cookie sheet in my 
house. I have continued to do this because it works so well.

Pamela Fairchild 



-Original Message-
From: Sugar Lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Sunday, December 10, 2017 7:22 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Sugar's PB Chocolate Chip Cookies

Sugar's PB Chocolate Chip Cookies

 

1 cup creamy or crunchy peanut butter 

I use Jiffy Low-sugar Peanut butter

1 cup Brown light sugar and leave some out for criss crossing the cookie

1 tea spoon Vanilla or almond extract

1 tea spoon cinnamon

1 Egg

1 cup Semi-chocolate chips

Pam to spray hands

 

Preheat oven at 350degrees

In a large bowl place all ingredients together.

Spray your hands with pam. It will be easier to mix

You want to spray the measurement cup with pam as well. The Peanut butter
won't stick so much when emptying to bowl.

Once everything is in the bowl, start to mix everything till it is all
blended together.

Take about 1 tea spoon of your mixture and roll them in to little balls.

Place them on an ungreased cookie sheet.

Then with the brown sugar set aside. With the back of a fork place the fork
in the sugar and start to criss cross your cookie balls.

Try not to flatten them too much.

Do this for each cookie; this will leave a criss cross on the cookie 

Bake for about 5 to 10 minutes.

Watch your cookies; they are small cookies so they will be ready quicker
than a regular cookie.

Bake until golden.

*here is the key:

Wait till they are totally cool before removing from the cookie sheet.

If you remove them while still hot, they will fall apart because they do not
have flour*

 

I've baked up to 20 small balls on a cookie sheet but you can spread them
out if you wish.

They do not spread much.

Enjoy

Sugar

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

I don't know if it has MSG in it, but it has never caused the reaction that MSG 
causes me.  

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 2:36 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I'm sorry; I meant poultry seasoning.  I thought it had Accent or MSG in it.

Should read what I write at 3 in the morning.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 8:25 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I didn't see accent as an ingredient in this recipe. It calls for poultry 
seasoning.  If you can't find pork shoulder steaks, just use boneless chops.
I do have a similar recipe, that I make often. I don't know if I sent it here 
or not. 
I'll send it in another  message.
-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Deborah Barnes via Cookinginthedark]

I'm sorry; I meant poultry seasoning.  I thought it had Accent or MSG in it.

Should read what I write at 3 in the morning.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 8:25 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I didn't see accent as an ingredient in this recipe. It calls for poultry 
seasoning.  If you can't find pork shoulder steaks, just use boneless chops.
I do have a similar recipe, that I make often. I don't know if I sent it here 
or not. 
I'll send it in another  message.
-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Deborah Barnes via Cookinginthedark]

Oh, maybe it's MSG I'm allergic to; I thought accent had it in there.  In any 
event, I can not use either just to be safe.

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 10:18 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I don't see anything in the recipe, using accent.  Anyway, I wouldn't put it in 
there because I have a reaction to that stuff as well as the MSG stuff.  

I just got the recipe yesterday from the CD Kitchen newsletter so I have not 
tried it.

I will just use pork steaks, I don't care if they are shoulder steaks or 
porkchops.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

[CnD] Crock Pot Budget Cube Steak Recipe from CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Crock Pot Budget Cube Steak Recipe from CDKitchen.com

 

Cube steaks are slowly cooked in a tasty gravy. The results are a
family-favorite meal that won't break the bank.

 

Makes six servings.  

 

ready in:  over 5 hrs.

 

ingredients

6 cube steaks
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
1/2 cup water

directions

Place all ingredients in a crock pot. Cook on low all day. 

Serve over rice or mashed potatoes.

 

 

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Chops And Rice tried and True!

[Marilyn Pennington via Cookinginthedark]

I got this from Helen and we all liked it.  I have made this two times.

Marilyn

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 8:30 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: [CnD] Baked Pork Chops And Rice tried and True!

Baked Pork Chops And Rice Tried And True
I made this recently, and this time, I cut the chops up in to bite sized
pieces. I liked this method better.
I always make notes when making and keeping recipes, because, sometimes,
I'll tweak it to what ingredients I have here, or use a substitute for
something else I may not have here.
I bake this for an hour.

I made this on September 25, 2016.
It was really good! 

 6 pork chops 3/4 -inch thick (about 2 lb total)
I only had 4 boneless chops
 1   t chili powder

 1   t salt

 1 dsh black pepper

 1   c long grain rice raw

 1 onion small, chopped (3/4 cup)
I chopped up 2 small onions
 2 can stewed tomatoes (15 oz)
I used a big 796 milliliter can

 4  oz cheddar cheese shredded (about 1 c, optional)
I didn't bother with the cheese.
And I didn't brown the pork chops either.
I baked it for an hour at 350.

Preheat oven to 350 degree F.  Trim fat from chops.  Heat fat

in a large skillet over medium-low heat until skillet is

coated with fat.  Discard trimmings.  Brown both sides of

chops, about 15 minutes total.  Transfer chops to a shallow

2-quart oblong baking dish.  Sprinkle chops with chili powder,

salt and pepper.  Evenly layer rice, then onion and stewed

tomatoes.  Cover tightly with foil.  Bake for 1 1/2 to 2 hours

or until chops are tender and rice is done.  Sprinkle with

cheese.  Bake 5 minutes longer or until cheese melts.  

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

Why didn't I say that?  I always make things more complicated, than is 
necessary.  LOLOLOL!

Marilyn

-Original Message-
From: Helen Whitehead via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 8:25 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I didn't see accent as an ingredient in this recipe. It calls for poultry 
seasoning.  If you can't find pork shoulder steaks, just use boneless chops.
I do have a similar recipe, that I make often. I don't know if I sent it here 
or not. 
I'll send it in another  message.
-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

[CnD] Pork Chops And Rice using cream of mushroom soup and onion soup mix

[Reinhard Stebner via Cookinginthedark]

How about using Campbell’s cream of mushroom soup and onion soup packet? And 
rice? Got any good ideas?
___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Pamela Fairchild via Cookinginthedark]

I saved both pork and rice recipes, and with no MSG or Flour, I can bake these 
for my gluten-free husband. They both look good and I can choose either 
depending on whether or not I want tomatoes. Thanks!

Pamela Fairchild 


___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Marilyn Pennington via Cookinginthedark]

I don't see anything in the recipe, using accent.  Anyway, I wouldn't put it in 
there because I have a reaction to that stuff as well as the MSG stuff.  

I just got the recipe yesterday from the CD Kitchen newsletter so I have not 
tried it.

I will just use pork steaks, I don't care if they are shoulder steaks or 
porkchops.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

[CnD] Baked Pork Chops And Rice tried and True!

[Helen Whitehead via Cookinginthedark]

Baked Pork Chops And Rice Tried And True
I made this recently, and this time, I cut the chops up in to bite sized
pieces. I liked this method better.
I always make notes when making and keeping recipes, because, sometimes,
I'll tweak it to what ingredients I have here, or use a substitute for
something else I may not have here.
I bake this for an hour.

I made this on September 25, 2016.
It was really good! 

 6 pork chops 3/4 -inch thick (about 2 lb total)
I only had 4 boneless chops
 1   t chili powder

 1   t salt

 1 dsh black pepper

 1   c long grain rice raw

 1 onion small, chopped (3/4 cup)
I chopped up 2 small onions
 2 can stewed tomatoes (15 oz)
I used a big 796 milliliter can

 4  oz cheddar cheese shredded (about 1 c, optional)
I didn't bother with the cheese.
And I didn't brown the pork chops either.
I baked it for an hour at 350.

Preheat oven to 350 degree F.  Trim fat from chops.  Heat fat

in a large skillet over medium-low heat until skillet is

coated with fat.  Discard trimmings.  Brown both sides of

chops, about 15 minutes total.  Transfer chops to a shallow

2-quart oblong baking dish.  Sprinkle chops with chili powder,

salt and pepper.  Evenly layer rice, then onion and stewed

tomatoes.  Cover tightly with foil.  Bake for 1 1/2 to 2 hours

or until chops are tender and rice is done.  Sprinkle with

cheese.  Bake 5 minutes longer or until cheese melts.  

___
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Helen Whitehead via Cookinginthedark]

I didn't see accent as an ingredient in this recipe. It calls for poultry 
seasoning.  If you can't find pork shoulder steaks, just use boneless chops.
I do have a similar recipe, that I make often. I don't know if I sent it here 
or not. 
I'll send it in another  message.
-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, January 22, 2018 4:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.  

Re: [CnD] Baked Pork Steaks and Rice Recipe | CDKitchen.com

[Deborah Barnes via Cookinginthedark]

I want to try this!  But two comments:

I've never heard of pork shoulder steaks.

And

What can you use instead of Accent?  If I remember correctly, Accent is the 
stuff they use a lot in Chinese restaurants that causes me lots of issues.