POLYNESIAN FOOD RECIPES EASY RECIPES

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CREAM CHEESE STUFFED MONKEY BREAD RECIPE - PILLSBURY.COM



Cream Cheese Stuffed Monkey Bread Recipe - Pillsbury.com image

A twist on the classic monkey bread recipe--cream cheese-stuffed Pillsbury™ crescent dough oozing with warm caramel and cinnamon.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 6

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 container (8 oz) honey-nut cream cheese
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
3/4 cup packed brown sugar
1/2 cup butter, melted

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. In small shallow bowl, mix granulated sugar and cinnamon.
  • Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
  • Place about 1/2 teaspoon cream cheese on center of dough piece. Fold dough over cream cheese, and gently crimp it around cream cheese; roll in sugar-cinnamon mixture. Repeat with remaining dough pieces.
  • Place cream cheese-filled dough balls in pan. Sprinkle with remaining sugar-cinnamon mixture. In small bowl, mix brown sugar and melted butter; pour over crescent pieces.
  • Bake 35 to 40 minutes or until golden brown. Cool in pan 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan; carefully turn plate and pan over. Remove pan. Cool 10 minutes longer. Cover and refrigerate any remaining bread.

Nutrition Facts : Calories 500 , CarbohydrateContent 52 g, CholesterolContent 50 mg, FatContent 6 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 640 mg, SugarContent 29 g, TransFatContent 1/2 g

CUBAN PORK CHOPS WITH MOJO RECIPE | GUY FIERI | FOOD NETWORK



Cuban Pork Chops with Mojo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.

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