These have to be one of the simplest meals to prepare. If you prefer less sauce, simply poke a couple holes in the plastic and heat in microwave on high for 3-5 minutes depending on the strength of your microwave. We like to add a bit of homemade tomato sauce, so to do this, remove the cabbage rolls from the package and place in a microwave safe dish. Add your favourite tomato sauce and microwave on high for approx 4-6 minutes. It helps if you cut the cabbage rolls before putting in the microwave because they are so thick they take a while to heat through.
Erich and I use these for a night when I don't feel like cooking (or I'm out and he has to cook). Simply place the thawed peppers into an oven-safe pot or pan. Use something that is deeper than the height of the peppers so you can cover them easily. Add your favourite tomato sauce, pouring over and around peppers. I like to make sure the sauce comes up at least half-way on the pepper. Cook at 350 degrees for 1 hour. (Note: if you cook the peppers from frozen – they will need approx an hour and a half to two hours)
Watch for Beef Cooking Instructions to come!!!!!
Smoked Pork Loin
These can be cooked either in a pan or on the bbq. For the bbq, pre-heat to 300-350 degrees. Put smoked pork loins on the grill and cook on either side until the meat begins to sizzle and the grills leave nice lines on the meat. For the pan, melt butter (or light becel) in a frying pan, add the smoked pork loins and allow to cook on either side until loins just start to turn brown. Remove from heat and serve with warmed, homemade sauerkraut.
Sausage (hot, mild and honey-garlic)
Bring a pot of salted water to a boil. Add sausages. Reduce heat to low and simmer for 10-15 minutes. Remove from water and either cook on the bbq or brown in a pan with butter (light becel works also if you want to reduce the fat a bit).
Are already pre-cooked and simply need to be browned or barbecued
Seasoned Chicken on the Barbecue
Pre-heat bbq to a med-high temperature. Place the chicken (whole or parts) in a barbecue-ready foil container or tray on the bun rack. Semi-float the chicken in the sauce, adding a little water if necessary – don't allow chicken to dry out. Cook until the sauce starts to bubble. Remove chicken to grill and brown until cooked through. Replace chicken in sauce and coat thoroughly. Serve on plates or in a dish smothered in sauce.