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Smoked Stuffed Pork Loin
Dinner American

Smoked Stuffed Pork Loin

4.7

Prep
15 min
Cook
125 min
Total
160 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  2. 2 Meanwhile, preheat a smoker, according to manufacturer's instructions, until temperature is a steady 220 degrees F (104 degrees F).
  3. 3 Remove silver skin and fat from pork loin. Cut pork loin, lengthwise, in center, not cutting all the way through to the other side. Open the 2 sides and spread them out like an open book; season both sides with pork rub.
  4. 4 Spread one side pork with cream cheese, then layer jalapeños, pimentos, and browned sausage evenly over top. Carefully roll up pork loin into a fairly tight log; secure with cooking twine.
  5. 5 Smoke in the preheated smoker until an instant-read thermometer inserted into center reads 140 to 145 degrees F (60 to 63 degrees C), about 2 hours. Transfer pork loin to a platter; wrap tightly in aluminum foil. Rest before serving, for at least 20 minutes.

By Kevinlost

Simple Salami Sandwich
Lunch

Simple Salami Sandwich

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
  2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Best Classic Potato Salad
Side Dish American

Best Classic Potato Salad

4.6

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
  2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
  3. 3 Peel and chop eggs; set aside.
  4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
  5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

By Nicole McLaughlin

GOYA® Easy Arroz con Pollo
Dinner European

GOYA® Easy Arroz con Pollo

4.6

Prep
5 min
Cook
Total
40 min

Instructions

  1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
  2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
  3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Classic Pimento Cheese Ball
Appetizer American

Classic Pimento Cheese Ball

5.0

Prep
10 min
Cook
7 min
Total
137 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap® Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet.
  2. 2 In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days.
  3. 3 Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve.
  4. 4 Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.

By Reynolds KitchensR

Israeli Couscous and Cheese
Dinner American

Israeli Couscous and Cheese

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add couscous; cook and stir until slightly toasted, 2 to 3 minutes.
  2. 2 Add chicken broth; bring to a boil. Reduce heat to low; simmer until most broth absorbed and couscous plumped, 6 to 7 minutes.
  3. 3 Stir in heavy cream and pimentos; add cayenne pepper and cook until couscous tender, 2 to 3 minutes, adding more broth if needed.
  4. 4 Off heat, stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper.

By John Mitzewich

Empanadas (Beef Turnovers)
Dinner Latin American

Empanadas (Beef Turnovers)

4.8

Prep
45 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
  3. 3 Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
  4. 4 Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
  5. 5 Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
  6. 6 Transfer to paper towels to drain. Enjoy!

By Goya

Goya's Arroz con Pollo
Dinner Caribbean

Goya's Arroz con Pollo

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
  2. 2 Stir onion, peppers, and garlic into the pot; cook until soft, about 5 minutes. Add rice, bouillon, and Sazón to pot. Cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
  3. 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to the pot. Cover pot, reduce heat to low, and simmer until water is absorbed, rice is tender, and chicken is cooked through, about 25 minutes.
  4. 4 Fluff rice using a fork and garnish with pimiento strips and peas to serve.

By Allrecipes Member

Ropa Vieja (Cuban Meat Stew)
Dinner Latin American

Ropa Vieja (Cuban Meat Stew)

4.8

Prep
25 min
Cook
155 min
Total
180 min

Instructions

  1. 1 Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
  2. 2 Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 to 1 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice.

By Goya