Bob's a busy guy, but he really likes to cook. Here are some of his favorite meals!
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3/9/2010
This pork rib roast is marinated in a mixture of orange juice and garlic before roasting.
Ingredients:
· 1 pork loin rib roast
· 1 cup orange juice
· 4 cloves garlic, finely minced
· 2 tablespoons spicy brown mustard
· dash Worcestershire sauce
· 2 tablespoons honey
Preparation:
Wash roast and pat dry.
Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight.
Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.
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2/2/2010
Ingredients:
1 pound skinless, boneless chicken breast halves - cut into
1 inch cubes
1 pound Andouille sausage, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Directions:
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice,
onion, green bell pepper, celery, and broth. Season with oregano, parsley,
Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
Stir in the shrimp during the last 30 minutes of cook time.
3. Serve over your favorite rice.
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