ground pork recipes needed

[mizlew]

Received several packages of frozen ground pork patties, twelve per package. Just two of us and twelve patties are too much. Had "pork"burgers tonight and brown rest of pork and seasoned it for tacos. Do not want to waste it. We eat a lot of pork chops and occasionally a pork roast. Any and all suggestions would be greatly appreciated.

[mozarkian]

Are the patties such that you can reform them? If so, a mixture of ground pork and ground beef make great meatballs--they will be tenderer than ones made of straight beef. We also use ours (bulk not pre-pattied, though) for chili, eggrolls, wontons, pasta sauces, etc.--just about the same as using beef. Sometimes have to add extra seasoning though, as the pork is very mild. And btw, Welcome!

[Grendal]

mmm ground pork....You can brown it with onions garlic mushrooms and pepperocino (not pepperocini wich are pickled hot peppers, but pepperocino crushed red pepper flakes) and after degrezing it you can toss it into a pasta sauce...Some of my finer recipes are below.


Umbrian lasagna

Ragu Sauce umbrian style:

1 Carrot, Peeled & Finely Diced (I got a titan peeler wich nicely peels it papper thin that gets stacked then diced)

2 Celery Stalks, Finely Diced

1 Medium Onion, Peeled & Finely Diced (trick, after peeling, with the ROOT still attatched to the bottom make several slices and rotate a quarter of a turn and make several more slices, NONE OF THEM SHOULD BE SLICES STRAIGHT THROUGH, then slice the onion like you normally would from the side, behold...a easily diced onion)

4 Garlic Cloves, Peeled And Minced (I smash mine to make it easier to peel)

1 Pound Ground Pork

4 Ounces Finely Chopped Prosciutto (a nice italian ham, can use bacon)

3 Tablespoons Olive Oil

2/3 Cup Dry Red Wine

2 (14 Ounce) Cans Chopped Tomatoes

Salt & Pepper

Dash Red Pepper Flakes

1/3 Cup Chopped Fresh Parsley

1/3 Cup Chopped Fresh Basil


Heat the oil in a large heavy saucepan and cook the celery, carrot, and onion over medium heat until tender. Add the ground pork and chopped prosciutto and cook until the meat is no longer pink and has begun to brown. Add the garlic and cook an additional couple of minutes. Next add the wine and cook until it has almost completely evaporated. Stir in the tomatoes, parsley, basil, salt and pepper, and bring to a boil. Reduce the heat to a simmer and continue to cook for an hour and a half until the sauce has thickened.


Pasta Dough:

4 Cups Unbleached Flour

5 Extra Large Eggs

Pinch of Salt


To make the pasta, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 8 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Use a pasta roller or roll by hand to make long sheets of pasta 1/4 thick. I use my Kitchen Aide table mixer with the pasta attachment and roll my past to the third last position. After rolling, cut into 12 inch long strips. Precook in boiling water for 30 seconds, then place in ice water. Dry and set aside on clean kitchen towels.


Bechamel Sauce:

5 tablespoons Butter

4 Tablespoons All-purpose Flour

4 Cups Milk

1 Teaspoons Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Freshly Grated Nutmeg


Melt the butter in a heavy saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming.

Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, pepper and nutmeg.

Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap.


Ingredients To Assemble:

3 Cups Finely Diced Mozzarella Cheese

1 1/2 Cups Grated Pecorino Cheese (can dice and toss into a blender..least I do)


To assemble the lasagna, first scoop a ladleful of the béchamel sauce and spread across the bottom of your lasagna pan. Add a layer of noodles and then cover the noodles with a couple of scoops of the ragu sauce. Place another layer of noodles on top, then another layer of béchamel sauce. Sprinkle some of the diced mozzarella and pecorino cheese on top of the béchamel. Continue to layer using up your noodles and alternating the sauces. On top of the final layer add a couple of spoonfuls of both sauces and sprinkle with some of both the cheeses. Bake in a preheated 375 degree F. oven for about 40 to 45 minutes until the lasagna is bubbly and beginning to brown. Let rest 10 minutes before serving.


Next another ragu..

21 Ounces Coarsely Ground Lean Beef

14 Ounces Coarsely Ground Lean Pork

7 Ounces Pancetta Diced or Chopped (bacon as a sub)

3.5 Ounces Chopped Onion

3.5 Ounces Carrot Diced

3.5 Ounces Celery Diced

2.2 Pounds Peeled Canned Tomatoes (San Marzano Are Best in my opinion)

10 Ounces Dry White Wine

17 OuncesFresh Milk

3 Pieces Bay Leaves

Salt & Pepper


To Serve:

Pasta, like Fresh Tagliatelle

Grated Grana Padano or Parmigiano Reggiano cheese

Mix together the ground meat and season with salt and pepper. In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted. Add the chopped onion and continue to cook until it is translucent. Add the carrot, celery and bay leaves and continue cooking until the vegetables begin to soften and brown. Raise the heat to very high and add the ground meats, and cook stirring with a wooden spoon to break up the meat. Cook until lightly browned. Add the wine and cook until it has evaporated. Puree the tomatoes and add to the pot reducing the heat to low. Simmer until thickened for 2 hours. If the sauce becomes too thick you can thin it with a little beef broth. Add the milk and continue to cook over low heat for another hour or two until thickened. Serve on top of fresh egg tagliatelle with a sprinkle of grated cheese.

I've got 4 more good recipes that I love.

[Grendal]

Another one I enjoy very much, and my son loves (loves it so much that he eats it rather then wearing it)

Pappardelle topped with umbrian ragu. (just putting the pasta recipe, umbrian ragu was covered.)

Pappardelle Pasta


4 Large Eggs

1 1/2 Cups Semolina Flour For Pasta

1 1/2 to 2 Cups All-purpose Flour

1/2 Teaspoon Salt


While the sauce is simmering prepare the pasta. To start, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 8 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Cut the dough into 4 pieces and take one piece to work with keeping the other pieces wrapped in plastic wrap until needed. If rolling by hand, place the dough on a lightly floured surface and begin to roll the dough out into a rectangle dusting with flour as needed. The dough should be about 1/8 of an inch thick.

If using a pasta roller, begin to roll the dough starting at the widest notch, dusting it with flour as needed to keep it from sticking. Continue to roll the dough, turning the knob to decrease the diameter until you get to the second last setting. Run the dough through this setting once more, then lay flat to cut.

Once your dough is rolled out to the proper thickness, using either a sharp knife or fluted pastry wheel, cut into 3/4 to 1 inch strips. Lightly dust the dough as you separate the strands and continue to cut the remaining dough. Use the pappardelle within 1 hour of making it or it may become brittle.



Cannelloni (usually made with veal, but pork will work)

You will need:

5 oz. Fresh Pasta Sheets


Filling:

2 Teaspoons Olive Oil

2 Tablespoons Minced Onion

1/4 Pound Ground Veal

1/4 Pound Mortadella, Ground

2 Ounces Prosciutto, Minced

2 Cups Spinach, Steamed, Drained And Chopped

2 Cups Ricotta Cheese

3/4 Cup Grated Parmesan Cheese Plus 1/2 Cup for Topping

Salt & Pepper

Dash of Oregano


Bechamel Sauce:

3 Cups Whole Milk

4 Tablespoons butter

4 Tablespoons Flour

Pinch of Salt


To make the bechamel, melt the butter over medium heat. When foaming, add the flour and stir briskly with a whisk or spoon. Cook for about 2 minutes, then slowly add the milk, whisking continuously. Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt. Remove from heat and set aside. Makes about 3 cups.

To make the filling, to the heated oil, add the onion and saute until soft. Add the pork or veal, and cook until no longer pink. Drain off the fat, and cool. In a large bowl, mix together the cooled meat mixture, the mortadella, prosciutto, ricotta and parmesan cheeses, spinach and season to taste. Set aside. Prepare the egg pasta, and cut into 8 four and a half inch squares. Cook the pasta sheets in boiling water for just 1 minute, then plunge into cold water to stop the cooking process. Preheat an oven to 450 degrees F. Place about 1/3 cup filling into the center of each pasta sheet, and roll up into a cylinder. Once all sheets are filled, place about 1 cup of the bechamel on the bottom of a 9 x 12 inch pan, and then lay the cannelloni's on top of this.

Spread the remaining bechamel on top, then sprinkle with the remaining cheese. Bake until bubbling and golden, about 30 minutes. Let stand 10 minutes before serving. Carefully remove the cannelloni, two to a plate, and serve.

It can also be made using 1 cup of prepared tomato sauce, drizzled on top of the bechamel before baking



Italian meatloaf mmm


2 Pounds Lean Ground Beef

1 Pound Ground Pork

1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine

1/2 Pound Mushrooms, Cleaned And Sliced

2 Tablespoons Olive Oil

1 Egg, Beaten

2 Cups Soft Bread Crumbs

1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice

2 Cloves of Garlic, Minced

1/2 Cup Red Wine

4 Tablespoons Parmesan Cheese

1 Cup Cooked Ham, Cut Into Dice

2 Tablespoons Oregano

1 Tablespoon Basil

Salt & Pepper


Saute the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes, slice serve.


One more recipe and everytime I make it, it takes me 2 days. Due to size it's being added in another post.

[Grendal]

Alrighty, this is an italian dish called timpano. Timpano is a formed pasta that is baked. You might of seen in the movie titled Big Night. The Filling is encased in pastry or bread dough as a shell, and I love it with thin slices of eggplant. There is many variations, wich include layers of eggs, sausage, cheeses and meatballs. I plan on serving it at my wedding (when it happens, I am cooking rather then a cater right down to the mario wedding cake). I make it using a 12 inch springform pan. It was very easy to remove it without damaging it, though you could also use a round casserole dish. My little variation was inspired by my nonna (grandma). It uses small meatballs in a vibrant tomato sauce, chunks of mozzarella. You can add cooked eggs or sausage in it if you'd like. The true trick to the recipe is to undercook the pasta and use extra sauce. In the oven the pasta continues to cook and absorbs the sauce.

Break it down into 2 days, it works a lot better.


Day One:

For The Sauce:

2 Tablespoons Olive Oil

2 Cloves of Garlic, Minced

1 Small Onion, Chopped Fine

1 Stalk of Celery, Finely Chopped

2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)

Salt & Pepper

1/4 Cup Chopped Basil

1/2 Tablespoon Dried Oregano

1/2 Tablespoon Dried Thyme

1/4 Cup Chopped Fresh Parsley

Dash of Red Pepper Flakes (Optional)

2 (6oz) Cans Tomato Paste

2 Large Cans Pureed Tomatoes ( I use (26oz) Box Pomi Tomatoes)

About 5 Cups water

3 Tablespoons Grated Parmesan Cheese


Meatballs:

1 lb. Ground Beef

1/2 lb. Ground Pork or Veal

Salt & Pepper

1 or 2 Cloves Garlic, Minced

2 Tablespoons Fresh Chopped Parsley

2 Tablespoons Grated Parmesan Cheese

1 Egg

1 Cup Soft Bread Crumbs

1/2 Cup Water


Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and saute until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer.

To make the meatballs, add the bread crumbs to the water to moisten. Mix all the remaining ingredients together with the bread crumb mixture. Shape into 1 inch sized balls, and gently drop into the simmering sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. Remove from the heat, cover and store in the refrigerator until the next day.



Day Two:

Dough:

1 Pkg. (2 1/2 Teaspoons) Active Dry Yeast

1 Cup Warm Water - Body Temperature

3 - 4 Cups All-Purpose Flour

1 Teaspoon Salt


Stir yeast into 1/2 of the warm water, mixing completely. Blend in 1/2 cup of flour, mixing well. Cover bowl and let rise in warm place for half an hour or so or till the starter is full of bubbles. Stir the salt into the remaining flour, mix well, and add to the starter. Pour in the rest of the water, and start beating by machine at slow speed or by hand, until well mixed.

When it forms a smooth ball that includes all the flour from the sides of the bowl, transfer to a floured board and knead several times till smooth and elastic, and holds it's shape when bent back and forth between your hands. Form dough into a ball, dust with flour, and place in a lightly floured bowl. Cut a cross in the top, cover and let rise till doubled, about 2 hours. To finish the dough, turn out onto a floured surface and knead for 2 minutes. Let it rest another 30 minutes covered.


Filling:

1 1/2 (500gm) Boxes Dried Pasta (Short Pasta Shapes Such As Penne Or Macaroni Are Best

2 Cups Mozzarella Cheese, Cut Into 1 Inch Cubes

1 1/2 Cups Grated Parmesan Cheese

1 Egg For Wash


Cook the pasta very al dente, allowing for the fact it will continue to cook when baking. Drain, and mix with a good helping of the sauce, leaving the meatballs aside. Mix in half of the parmesan cheese. The pasta should be quite wet with the sauce as it will be absorbed as it cooks.

Preheat oven to 375 degress F. On a lightly floured surface, roll the dough out very thinly in a large circle. Carefully place the dough into a lightly oiled 12 inch springform pan or casserole letting the excess dough hang over the sides. Spoon the sauced pasta into the pan until you have reached halfway. Add another scoopful of sauce or two, and layer the meatballs and mozzarella on top of the first layer of pasta. Spoon more pasta into the pan until it is slightly above the top of the pan. Carefully fold the dough over the top, sealing it with your fingers. Make a wash with the egg white and a little water, and brush this over the pastry. Bake the timpano for 45 minutes until browned. Let rest 5 minutes before removing it from the pan.


Generally I place it on a decorative platter and take it to the table to serve. Cut the timpano into wedges to serve my guests.

[mizlew]

Thank you very much. The recipes sound ever so good. My teen age grandsons are coming tomorrow and they love these kind of dishes. Thank you again.

[Grendal]

Thank you very much. The recipes sound ever so good. My teen age grandsons are coming tomorrow and they love these kind of dishes. Thank you again.

your welcome, the true limit is your imagination....You can always combine buttermilk biscuits and ground pork as well into a biscuit....then you get the ground pork and the country gravy in the biscuit all in one...

Empanadas....meat pies....ravioli....pirogi's (cheesy mash potatoes and pork)....stir fry....stews....chili......chili cheese hot dogs.....american chop suey....thai food such as laab...


Laab

1/4 tablespoon ground dried chili pepper
1/2 lbs ground pork
1-2 limes
1/4 thinly sliced shallot
5 sprigs sliced cilantro
3 tablespoons fish sauce
1 tablespoon toasted rice
1 sliced green onion Optional
3 sprigs spearmint Optional

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple of minutes until you are ready to cook it.

Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add your marinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked, but I do not recommend undercooking pork for health reasons.

Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl. Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. You should be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauce or lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice on top. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.


Depending how fatty it is, I've seen pork turned into a paste with shrimp and thai spices and cooked on lemon grass believe it was called Nem Lui Hue...I've also seen it formed almost like an egg roll with shrimp paste only using a soft rice sheet. The best ways I've had ground pork though, was through a vietnamese neighbor.

1) green papaya salad with shrimp and ground pork
2) shrimp stir fried with spring onions and ground pork
3) noodles with bamboo and stir fried pork with vegtables
4) Stirfried ground pork with pinapple and vietnamese veggies

those 4 dishes of hers were to die for!

[Dame]

Grendal, we made a lasagna using your first recipe tonight and the family is very taken. Thank you so much, we will be trying some of the others as well.

My grandson was even willing to roll out the table manners to make sure he did not forgo the second serving.

[Grendal]

Grendal, we made a lasagna using your first recipe tonight and the family is very taken. Thank you so much, we will be trying some of the others as well.

My grandson was even willing to roll out the table manners to make sure he did not forgo the second serving.

good italian food does that, glad he loves it. Good italian food is part of dolci vita, the good life, or the sweet life.

Most grandmas of italy say something along the lines of tutti a tavola a mangiare. Italian for everyone to the table to eat.