RAZZLE-DAZZLE ROOT BEER PORK - MRFOOD.COM
With explosive sweet flavor, your guests will want second and third helpings, every time this hits the table. Make our Razzle-Dazzle Root Beer Pork!
Provided by MRFOOD.COM
Categories Pork
Cook Time 1 hours
Number Of Ingredients 10
Steps:
- In a small bowl, combine salt, pepper, and garlic powder; rub mixture over meat. In a large skillet over high heat, heat oil; sear pork on all sides.
- Place a steamer insert or foil collar in a 6-quart or larger pressure cooker/Instant Pot. Place meat on the insert, fat side up. In a large bowl, combine remaining ingredients except corn bread; pour over pork.
- Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release. Check to ensure meat is very tender. If not, place lid on loosely and simmer until fork-tender. Remove meat to a cutting board and pull apart into chunks. (Do not shred.)
- Remove steamer insert. Skim fat from sauce and stir meat back into sauce. Serve meat chunks and gravy with the cornbread.
STUFFED PEPPERS | RECIPE - RACHAEL RAY SHOW
Stuffed peppers are a perfect meal for cold nights.
Provided by Rachael Ray
Number Of Ingredients 30
Steps:
- Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides
- Remove seeds and ribs from peppers then finely chop the trimmed pieces
- Bring a pot of water to a boil
- Add salt and boil peppers for 4 minutes then cold-shock in an ice bath
- Drain and pat dry
- In a saucepot over medium-high heat, melt butter
- Add pasta or orzo and toast
- Add rice and season with salt and pepper
- Add stock, bring to boil and cover
- Cook 16 minutes then pour out onto a small tray to cool
- Heat a large skillet over medium-high heat with 2 tablespoons olive oil
- Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper
- Stir to soften 7-8 minutes; remove from heat to cool
- Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan
- Add remaining onions and garlic, and bay leaf; season with salt and pepper
- Soften a few minutes then add stock and cook to reduce by half
- Add passata or purée and heat through, adjust seasonings to taste
- In a large bowl, combine meats and season with salt and pepper
- Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese
- Combine the stuffing with your hands and fill the peppers
- Pour half the sauce into a large casserole dish then arrange the peppers in the dish
- Top peppers with a little more sauce and remaining cheese
- Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F
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