3 tablespoons vegetable oil
1 pound American style cut off pork
1/4 cup chopped onion
1/4 cup chopped celery
1/8 cup chopped celery
1 clove garlic, minced
1/2 cup butter, softened
2 teaspoons dried parsley
1 tablespoon dried thyme
1 teaspoon dried oregano
1 teaspoon kosher salt
1 tablespoon dried thyme
2 tablespoons salt
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 tablespoons garlic powder
1 1/2 tablespoons butter, softened
2 tablespoons dried parsley
1 tablespoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1 1/2 pounds medium shrimp, peeled and deveined
salt and pepper to taste
In a large nonstick skillet, heat oil over medium high heat. Saute pork and onion for 2 minutes. Stir together and cook 2 minutes more. Mix with celery and celery mixture, and cook 2 minutes more. Stir in garlic, butter, parsley, thyme, oregano, salt, and salt. Pour over pork and onion mixture; simmer over medium heat for 1 hour.
Stir jazz seasoning into the skillet and mix with celery mixture. Bring to a boil and continue to cook for 5 minutes.
When meat is tender, stir in butter, parsley, thyme, oregano, salt, salt, basil, garlic powder and parsley. Sprinkle mixture over meat. Potentially add shrimp; whisk together, if desired.
Reduce heat to low and stir in garlic powder, parsley and thyme. Stir in shrimp and onion mixture. Pour over meat mixture.
Cover and simmer uncovered for 10 to 15 minutes. Cover and simmer uncovered for 1/2 hour, stirring occasionally, to allow flavors to blend. Add your favorite Italian seasoning and seasoning salt. Serve over pasta with shrimp or pasta.
I selected this bread due to its pretty design. It was quite a treat to work with. I wouldn't call it cookie-worthy, but it was fairly bland. I would suggest adding around 2 tablespoons of butter and 1 teaspoon of baking powder to give it a little more flavor.
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