Shannon's Cookbook

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France . It usually contains meat (typically pork sausages , pork , goose , duck and sometimes mutton ) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4...

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France. It usually contains meat (typically pork sausages, pork, goose, duck and sometimes mutton) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4 teaspoon pepper...

This was the first time I have made either of these recipes. They were both delicious! 1-2 pounds pork sirloin chops, cubed 1 medium white onion, diced 4-6 cloves of garlic, minced 1 T dried oregano 2 T vinegar 1 T low sodium soy sauce 2 T oil (I used canola) 1 t dried chili flakes (or to your taste) 1/2 T salt or to taste 1 t pepper 1 cup chicken broth Heat oil in Dutch oven over medium high. Add pork and sear well. Add the onion and cook 5 minutes. Add the garlic and cook about a minute. Add the rest of the ingredients, and turn up the heat to high. Bring to a boil, reduce heat, and simmer 30 minutes or til pork is tender. Sage/Cheddar Gratin 2 teaspoons Sage 1 teaspoons salt 1/2 teaspoon Black Pepper 3 pounds Yukon Gold potatoes, peeled and thinly sliced 1 large onion, diced 1 package (8 ounces) shredded Cheddar cheese (2 cups) 1 cup heavy cream 1 cup chicken broth Preheat oven to 400°F. Spray 13x9" baking pan with cooking spray. Mix sage, salt and pepper in small bowl. Layer ...

I don't really have a recipe for this, I just tossed in a bunch of stuff like onion, garlic, cumin, potatoes, etc. 1 bone in pork roast 1 diced onion 3 minced garlic cloves 1 chopped hungarian pepper 1 can diced tomatoes 1 chicken bouillon 1/2 tomato can water 2 T. cumin salt and pepper to taste 12 diced new potatoes cheese (optional) salsa (if desired) Toss everything in to the slow cooker on high heat. Cook three hours, add potato and cook one more hour. I sprinkled some cheese over mine and poured habanero salsa over all to serve. Variations: Serve with sour cream. Garnish with cilantro.http://media-files.gather.com/images/d157/d954/d743/d224/d96/f3/full.jpg