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Another food thread, why not?
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<blockquote data-quote="ssampier" data-source="post: 5254440" data-attributes="member: 10205"><p>As you might have guessed from my posts in this very forum, I'm not a great cook, but I try.</p><p></p><p>I admit I am somewhat of a picky eater. However, I quickly grow bored of the same things over-and-over again. I often cook for my mother who tends to have a very simple palette. My mother often combines things together if she has them in her fridge, however (I think I've seen her make ketchup pasta more than once, bleech!).</p><p></p><p><strong>My Version of Cuban Pork </strong></p><p><strong></strong></p><p>It's probably nothing like the original, but I have never been anywhere close to Havana or Miami so it works for me.</p><p></p><p>1 lb or so Pork Loin</p><p>Juice of 1 lemon</p><p>Juice of 2 limes</p><p>2 or so garlic cloves</p><p>1 cup orange juice</p><p></p><p>For the Sandwich</p><p>Sliced deli ham</p><p>Cheese, swiss or provolone </p><p>Pickles</p><p>Mustard</p><p></p><p>Place all ingredients into a crockpot or slow cooker for about 3 or 4 hours on high. Pork should fall apart. Serve pork on an hoagie or submarine style sandwich roll. Top with your favorite ingredients. The sourness of pickles goes well with the citrus favor of the cooked pork.</p><p></p><p>I often eat this without ham and it works quite well. Good ham just gives that extra kick.</p><p></p><p>(Sorry Danny, I know that was a salty recipe with the pork and pickles)</p><p></p><p>What I really need are recipes where I can combine vegetables and fruit with meat. I have a hard time with vegetable sides; left to my own devices I make a burger, steak, or chicken with no veggies or fruit. If I combine the fruit or veggies into the dish like stir-fry I usually will eat it.</p><p></p><p>Tomorrow I am tackling <em>Arroz con Pollo</em> (Chicken with Rice) again. I made it once with a recipe using hotsauce and it tasted awful. I could only eat the leftovers if I added lots more rice. This new Arroz con Pollo recipe has frozen peas in it, but I'll substitute with grilled peppers.</p></blockquote><p></p>
[QUOTE="ssampier, post: 5254440, member: 10205"] As you might have guessed from my posts in this very forum, I'm not a great cook, but I try. I admit I am somewhat of a picky eater. However, I quickly grow bored of the same things over-and-over again. I often cook for my mother who tends to have a very simple palette. My mother often combines things together if she has them in her fridge, however (I think I've seen her make ketchup pasta more than once, bleech!). [B]My Version of Cuban Pork [/B] It's probably nothing like the original, but I have never been anywhere close to Havana or Miami so it works for me. 1 lb or so Pork Loin Juice of 1 lemon Juice of 2 limes 2 or so garlic cloves 1 cup orange juice For the Sandwich Sliced deli ham Cheese, swiss or provolone Pickles Mustard Place all ingredients into a crockpot or slow cooker for about 3 or 4 hours on high. Pork should fall apart. Serve pork on an hoagie or submarine style sandwich roll. Top with your favorite ingredients. The sourness of pickles goes well with the citrus favor of the cooked pork. I often eat this without ham and it works quite well. Good ham just gives that extra kick. (Sorry Danny, I know that was a salty recipe with the pork and pickles) What I really need are recipes where I can combine vegetables and fruit with meat. I have a hard time with vegetable sides; left to my own devices I make a burger, steak, or chicken with no veggies or fruit. If I combine the fruit or veggies into the dish like stir-fry I usually will eat it. Tomorrow I am tackling [I]Arroz con Pollo[/I] (Chicken with Rice) again. I made it once with a recipe using hotsauce and it tasted awful. I could only eat the leftovers if I added lots more rice. This new Arroz con Pollo recipe has frozen peas in it, but I'll substitute with grilled peppers. [/QUOTE]
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