Home Cooking With Trisha Yearwood: Stories and Recipes to Share With Family and Friends Read Online Free PDF

crockpot. Combine the chicken broth, lemon juice, and soy sauce; pour over the loin. Cover and cook on a low-heat setting for 8 to 10 hours or on a high-heat setting for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm. To make the gravy, pour the juices from the crockpot into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices, if necessary, to make 2 cups. Transfer the juices to a saucepan, reserving ½ cup. Stir the cornstarch into the reserved ½ cup of juice until dissolved, then stir into the juices in the saucepan. Heat, stirring frequently, until the gravy is thickened and bubbly, 5 to 7 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

meatballs
    In my busy life, I just don’t have time to try complicated recipes. I think I always assumed homemade meatballs had to be really difficult and time-consuming. One day my friend Kim came over and showed me how to make these meatballs. They are so easy to make and so good! She likes to make the bigger ones, but I like the small bite-size ones. Simmer these meatballs in your favorite spaghetti sauce for 30 minutes.
    MAKES 20 MEDIUM MEATBALLS OR 35 SMALL MEATBALLS; SERVES 10
    2 pounds lean ground beef
    ½ pound ground pork
    2 cups Italian-flavored bread crumbs
    4 medium eggs, lightly beaten
    1 cup milk
    ½ cup fresh parsley, finely chopped
    2 garlic cloves, minced
    1 medium onion, minced
    Preheat the oven to 350°F.
    In a large bowl or mixer, thoroughly mix the beef, pork, bread crumbs, eggs, milk, parsley, garlic, and onion. Chill in the refrigerator for 30 minutes. Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium- or 25 minutes for bite-size meatballs.
    Stick toothpicks in these meatballs and serve them as an appetizer.

cowboy lasagne
    In my introduction to
Georgia Cooking in an Oklahoma Kitchen,
I mentioned that Garth had recently asked me about trying to create a heartier, meatier lasagne, and we started experimenting. Here’s what we came up with. Remember those old commercials that said, “How do you handle a hungry man?” Well, here’s how!
    SERVES 12
    1 pound lean ground beef, chuck or round
    1 pound sage-flavored sausage
    1 medium onion, finely chopped
    1 garlic clove, minced
    2 tablespoons olive oil
    1 pound sliced pepperoni
    1 16-ounce can tomatoes, diced or stewed
    1 12-ounce can tomato paste
    2 cups water
    2 teaspoons salt
    ½ teaspoon pepper
    1 tablespoon dried oregano
    16 ounces lasagna noodles
    16 ounces ricotta cheese
    16 ounces mozzarella cheese, shredded
    1 cup grated Parmesan cheese
    Preheat the oven to 350°F.
    In a large, heavy skillet, lightly brown the ground beef, sausage, onion, and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add the pepperoni, tomatoes, tomato paste, water, salt, pepper, and oregano. Simmer, uncovered, for 30 minutes.
    Cook and drain the lasagna noodles according to package directions.
    In a 9 × 13 × 2-inch baking pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella, and Parmesan cheeses, ending with sauce, mozzarella, and Parmesan. Bake for 40 minutes, or until lightly browned and bubbling. Allow the dish to stand for 15 minutes before serving. Cut the lasagne into 3-inch squares and serve.
    Serves 12 regular people or 1 hungry cowboy and his wife!
    FROM BETH: My family likes cottage cheese in place of ricotta. It gives the lasagne even more texture.

pork medallions
    The combination of ginger and orange makes this a tasty recipe. The little medallions, garnished with orange slices, are pretty, too. The tenderloin cooks quickly. The only thing you have to remember is that you need to marinate the pork the night before you want to serve it.
    SERVES 8
    ½ cup teriyaki marinade
    ¼ cup apple cider