Sep 252014
 

I remember loving my mother’s Pork Marengo as a child, so when she passed down some of her recipes to me this was one of the first I tried my hand at.

I’ve modified the recipe slightly over the years and sometimes add more mushrooms and tomatoes than listed here when I have extras that need to be used. It’s even better with fresh tomatoes.

You can substitute canned mushrooms for the fresh ones, but it’s quite a taste difference. I try to avoid canned mushrooms because they have that “canned” taste, but sometimes it’s just more convenient.

Slow Cooker Pork Marengo
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 2 pounds boneless pork shoulder, cut in 1 inch cubes
  2. 2/3 cup chopped onion
  3. 8 ounces sliced fresh mushrooms
  4. 2 Tablespoons vegetable oil
  5. 1 16 ounce can diced tomatoes
  6. 1 teaspoon instant chicken bouillon granules
  7. 1 teaspoon dried marjoram, crushed
  8. 1 teaspoon salt
  9. 1/2 teaspoon dried thyme, crushed
  10. Pepper to taste
  11. 1/3 cup cold water
  12. 3 Tablespoons flour
  13. cooked rice
Instructions
  1. Add undrained tomatoes, chicken bouillon, marjoram, salt, thyme and pepper to slow cooker. Stir well.
  2. Brown half of pork cubes, onion and mushrooms at a time in hot oil. Drain. Transfer meat mixture to slow cooker. Stir.
  3. Cover and cook on low for 8 to 10 hours.
  4. Turn to slow cooker to high. Blend cold water slowly into flour and stir into pork mixture. Cook uncovered on high 15-20 minutes or until thickened. Stir occasionally.
  5. Serve over hot rice.
Kryson's Kreations http://krysonskreations.com/

porkmarego02

Sep 062014
 
“KFC Spices Mix”
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Ingredients
  1. 2 Tablespoons parsley
  2. 1 Tablespoon margarine
  3. 1 teaspoon basil
  4. 1 teaspoon dill
  5. 2 teaspoons tarragon
  6. 1/2 teaspoon thyme
  7. 1/2 teaspoon pepper
  8. 2 teaspoons onion powder
  9. 2 teaspoons seasoned salt
  10. 2 Tablespoons instant chicken broth
  11. 1 cup flour
Notes
  1. I’ve been told that this is enough for a whole chicken.
Kryson's Kreations http://krysonskreations.com/
Oct 212011
 
1 cup chopped green pepper 1/2 teaspoon dried thyme
1/2 cup chopped onion 1/4 teaspoon ground red pepper
1/4 cup chopped parsley 1 clove garlic, minced
1 Tablespoon vegetable oil 2 (16 ounce) cans peeled tomatoes, drained and chopped
chopped parsley for garnish chips for dipping

Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.

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