TRIPLE DS RECIPES

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TRIPLE D'S LEMONADE PORK CHOPS RECIPE - FOOD.COM



Triple D's Lemonade Pork Chops Recipe - Food.com image

Inspired from a Diner's, Drive-In's & Dives episode. I "THINK" I have all the ingredients right...I just scaled it down. Since I LOVE Lemon Pepper Chicken, this might be good for chicken, too!!!

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 6 chops, 4-6 serving(s)

Number Of Ingredients 18

3 large lemons, cut in 1/8ths
2/3 cup sugar
2 1/2 cups water
1 cup ketchup
1/3 cup brown sugar
1/2 cup soy sauce
1/3 cup apple cider vinegar
1 small onion, finely chopped
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic
1 teaspoon cracked black pepper
1 teaspoon ginger
1/2 teaspoon basil
1/2 teaspoon thyme
6 pork chops (rib or 1st cut preferred)
1 cup flour, for dredging

Steps:

  • In a food processor, combine the lemons (rind & seeds too -- EVERYTHING), sugar and 1 cup water -- process until liquified.
  • Strain the mixture.
  • Place the lemon mixture & remaining ingredients, (except the chops & the flour) in a large stainless steel saucepan.
  • Simmer for 1 hour on medium, stirring often, being careful not to burn.
  • Remove from heat & set aside to cool.
  • Preheat oven to 325°.
  • Dredge chops in the seasoned flour.
  • Brown chops in olive oil over med.-high heat until golden brown -- cook in batches, if need be.
  • Place chops in roaster & pour lemonade sauce over.
  • Cover roaster & place in oven.
  • Cook for 1½ hours or until tender.

Nutrition Facts : Calories 936.9, FatContent 27.9, SaturatedFatContent 9.1, CholesterolContent 206, SodiumContent 2868.9, CarbohydrateContent 101.6, FiberContent 4.1, SugarContent 68, ProteinContent 71.1

TRIPLE D CHEESEBURGER SOUP RECIPE - FOOD.COM



Triple D Cheeseburger Soup Recipe - Food.com image

This recipe was based on the Diners, Drive-Ins and Dives show. However, I'm not entirely happy with it. I think it would be easier to just make cheeseburgers. Season with salt and pepper as you like; however, Velveeta is incredibly salty and I would never salt any of this until after having a chance to taste it after the addition of the cheese. I put the half and half in when specified (with the Velveeta); however, the soup curdled. Not surprising considering most recipes call for things like that to be put in at the end, so I'm changing the recipe accordingly. Perhaps using full-fat half and half would solve the curdling problem also.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

1 large onion, diced
3 tablespoons butter
1 lb lean ground beef (use very lean beef)
1/4 cup flour
1/2 cup water
16 ounces unsalted chicken stock
16 ounces Velveeta reduced fat cheese product
2 cups fat-free half-and-half
2 medium tomatoes, chopped
2 cups iceberg lettuce, chopped

Steps:

  • Melt butter and cook onion until translucent. Remove onion.
  • Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
  • Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
  • Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.

Nutrition Facts : Calories 449.5, FatContent 23, SaturatedFatContent 12.9, CholesterolContent 99.8, SodiumContent 1430.8, CarbohydrateContent 25.7, FiberContent 1.4, SugarContent 13.1, ProteinContent 34.8

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