.
BRATS & BEER ON THE GRILL
Ingredients:
6 Fresh bratwursts
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls
Directions:
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with coarse grain mustard.
Yield: 6 Servings
Category: Meats, Grill
Showing posts with label Meats recipes. Show all posts
Showing posts with label Meats recipes. Show all posts
21.11.17
Lamb Stew with Rosemary - recipes [21-11-17]
Lamb Stew with Rosemary
Ingredients:
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice
Directions:
Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.
Serves: 4
Ingredients:
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound lean stewing lamb, cut into 1-inch cubes
1 Tablespoon olive oil
1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
4 ounces fresh mushrooms, quartered
1 clove garlic, crushed
1 bay leaf
3/4 teaspoon minced fresh rosemary
1 Tablespoon plus 1 Tablespoon chopped fresh parsley
1/2 cup frozen peas, thawed
2 cups steamed rice
Directions:
Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.
Serves: 4
12.11.17
Stroganoff au Perry - recipe
Stroganoff au Perry
Ingredients:
2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both
Directions:
Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.
Serves: 6
Ingredients:
2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both
Directions:
Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.
Serves: 6
8.11.17
Pork Chops Supreme - recipe
Pork Chops Supreme
Ingredients:
6 pork chops
3/4 teaspoon sage
1/2 teaspoon seasoned salt
2 Tablespoons shortening
1 beef bouillon cube
1/4 cup water
2 medium onions, sliced
1/2 cup sour cream
1 Tablespoon flour
2 Tablespoons parsley flakes
Directions:
Rub chops with sage and salt. Brown in hot shortening. Drain. Dissolve bouillon cube in water. Add bouillon and onions to pork chops. Cover and simmer 30 minutes. Place pork chops on serving platter. Combine sour cream, flour, and parsley flakes in separate bowl. Slowly add meat drippings. Return this mixture to skillet. Cook and stir until desired consistency. Serve over chops.
Servings: 6
.
3.11.17
SUPER ROAST BEEF SUBS - RECIPES
SUPER ROAST BEEF SUBS
Ingredients:
1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend
Directions:
Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch- thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill.
Yield: 8-10 Servings
Categories: Sandwiches, Lunches, Quick Fixes
Ingredients:
1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend
Directions:
Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch- thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill.
Yield: 8-10 Servings
Categories: Sandwiches, Lunches, Quick Fixes
1.11.17
EASY CHICKEN & BACON SKEWERS - recipes
EASY CHICKEN & BACON SKEWERS - recipes
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
Categories: Grill, Meats
Ingredients:
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.
Yield: 6 Servings
Categories: Grill, Meats
5.10.17
Marinated Pork Roast Recipe
Marinated Pork Roast Recipe
Ingredients:
1/4 cup vegetable oil
2 Tablespoons unsulphured molasses
1 Tablespoon ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced
1/2 cup soy sauce
1 (4 to 5 pound) pork loin
Directions:
In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.
Serves: 8
Ingredients:
1/4 cup vegetable oil
2 Tablespoons unsulphured molasses
1 Tablespoon ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced
1/2 cup soy sauce
1 (4 to 5 pound) pork loin
Directions:
In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.
Serves: 8
28.8.17
Beef Casserole Delight - recipe
Beef Casserole Delight - recipe
Ingredients:
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped green pepper
3/4 cup chopped onion
1/2 cup margarine
1 can (29 ounces) tomatoes
1 can (16 ounces) tomatoes
1 can (8 ounces) mushroom pieces, drained
1 can (8 ounces) water chestnuts, drained and sliced
1 cup cubed American cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces egg noodles, uncooked
2 cups shredded Cheddar cheese
Directions
Brown ground beef; drain.
Saute celery, green pepper, and onion in margarine.
Add tomatoes and their juices.
Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
Sprinkle Cheddar cheese on top and bake.
Temperature: 350 degrees
Time: 40 minutes
Servings: 12
Ingredients:
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped green pepper
3/4 cup chopped onion
1/2 cup margarine
1 can (29 ounces) tomatoes
1 can (16 ounces) tomatoes
1 can (8 ounces) mushroom pieces, drained
1 can (8 ounces) water chestnuts, drained and sliced
1 cup cubed American cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces egg noodles, uncooked
2 cups shredded Cheddar cheese
Directions
Brown ground beef; drain.
Saute celery, green pepper, and onion in margarine.
Add tomatoes and their juices.
Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
Sprinkle Cheddar cheese on top and bake.
Temperature: 350 degrees
Time: 40 minutes
Servings: 12
18.8.17
Arista di Maiale (Roasted Loin of Pork) - Recipes
Arista di Maiale (Roasted Loin of Pork)
Ingredients:
1 Sprig fresh Rosemary, leaves only
4 - 6 Cloves garlic, peeled and crushed
6 fresh Sage leaves
Salt
Olive Oil
2 1/2 - 3 lb. boneless loin of pork
Preparation:
Pre-heat the oven to 375 F. On a cutting board, chop together the rosemary, garlic and sage until they practically turn into a paste. Add a pinch of salt as you do this, to extract the oils and to hold them together. Combine the resulting mixture with a tablespoon or two of Olive oil, then, using your hands, rub the mixture all over the pork. Cover and marinate for at least two hours at room temperature. Roast the pork for about 1 hour, or until a meat thermometer registers an internal temperature of 165 f. Remove the roast to a warm platter and cover loosely with aluminum foil. Allow the roast to rest for about 15 minutes before serving. In the meantime, deglaze the roasting pan with 1/4 to 1/2 cup of Vin Santo (If you want to be really Tuscan)or simply deglaze with hot water, scraping up all of the caramelized bits that have accumulated on the bottom and sides of the roasting pan. Slice and arrange meat--and potatoes if you're serving them--on a platter and pour the sauce over all.
Ingredients:
1 Sprig fresh Rosemary, leaves only
4 - 6 Cloves garlic, peeled and crushed
6 fresh Sage leaves
Salt
Olive Oil
2 1/2 - 3 lb. boneless loin of pork
Preparation:
Pre-heat the oven to 375 F. On a cutting board, chop together the rosemary, garlic and sage until they practically turn into a paste. Add a pinch of salt as you do this, to extract the oils and to hold them together. Combine the resulting mixture with a tablespoon or two of Olive oil, then, using your hands, rub the mixture all over the pork. Cover and marinate for at least two hours at room temperature. Roast the pork for about 1 hour, or until a meat thermometer registers an internal temperature of 165 f. Remove the roast to a warm platter and cover loosely with aluminum foil. Allow the roast to rest for about 15 minutes before serving. In the meantime, deglaze the roasting pan with 1/4 to 1/2 cup of Vin Santo (If you want to be really Tuscan)or simply deglaze with hot water, scraping up all of the caramelized bits that have accumulated on the bottom and sides of the roasting pan. Slice and arrange meat--and potatoes if you're serving them--on a platter and pour the sauce over all.
13.7.17
DEVLISH HAM PUFFS - Recipes
DEVLISH HAM PUFFS
INGREDIENTS:
1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2 (2-1/4 ounce) cans deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds
TO PREPARE:
Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne. In separate dish mix ham, Worcestershire, and Tabasco. Toast bread rounds on one side. Spread untoasted side with ham mixture; cover with a mound of cheese mixture. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown. These can be prepared a few hours before baking.
SERVES: 6 - 8
INGREDIENTS:
1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2 (2-1/4 ounce) cans deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds
TO PREPARE:
Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne. In separate dish mix ham, Worcestershire, and Tabasco. Toast bread rounds on one side. Spread untoasted side with ham mixture; cover with a mound of cheese mixture. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown. These can be prepared a few hours before baking.
SERVES: 6 - 8
22.5.17
SAVORY LEG OF LAMB & POTATOES - recipe
SAVORY LEG OF LAMB & POTATOES
INGREDIENTS:
2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
DIRECTIONS:
Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally,
55 minutes, or until a meat thermometer registers 140 degrees. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
Slice thinly across grain and serve with potatoes. Garnish with fresh rosemary sprigs and lemon wedges.
Yield: Serves 6
INGREDIENTS:
2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
DIRECTIONS:
Preheat oven to 350 degrees. Cut off and discard pith from zested lemon and cut off and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes.
Quarter potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a bowl toss with remaining tablespoon oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.
Roast lamb and potatoes, stirring potatoes occasionally,
55 minutes, or until a meat thermometer registers 140 degrees. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 450 degrees roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.
Slice thinly across grain and serve with potatoes. Garnish with fresh rosemary sprigs and lemon wedges.
Yield: Serves 6
12.5.17
Atlanta Baked Ham Recipe
Atlanta Baked Ham Recipe
Ingredients:
1 seven-pound half or whole ham
2 tablespoons prepared mustard
1/3 cup firmly packed brown sugar
2 tablespoons peanut butter
1 teaspoon horseradish
18 to 20 whole cloves
1/2 cup Coca-Cola
Directions:
Preheat oven to 325 degrees. Bake ham 25 minutes per pound for a half ham, or slightly less for a whole ham. Combine mustard, brown sugar, peanut butter, and horseradish, mixing well. Set aside. When about 45 minutes baking time remain, remove ham from oven. Trim off rind and fat; pour excess fat from pan. Stud top of ham with cloves, and spread with mustard sauce. Pour Coca-Cola in pan and return to oven, basting ham several times with pan juices.
Serves: 8 - 10
Ingredients:
1 seven-pound half or whole ham
2 tablespoons prepared mustard
1/3 cup firmly packed brown sugar
2 tablespoons peanut butter
1 teaspoon horseradish
18 to 20 whole cloves
1/2 cup Coca-Cola
Directions:
Preheat oven to 325 degrees. Bake ham 25 minutes per pound for a half ham, or slightly less for a whole ham. Combine mustard, brown sugar, peanut butter, and horseradish, mixing well. Set aside. When about 45 minutes baking time remain, remove ham from oven. Trim off rind and fat; pour excess fat from pan. Stud top of ham with cloves, and spread with mustard sauce. Pour Coca-Cola in pan and return to oven, basting ham several times with pan juices.
Serves: 8 - 10
11.5.17
RECIPE: HONEY GLAZED HAM - Recipes
RECIPE: HONEY GLAZED HAM
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Directions:
Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Yield: 12 Servings
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Directions:
Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter.
Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze.
During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Yield: 12 Servings
30.3.17
Roasted Rosemary Pork with Asparagus
Roasted Rosemary Pork with Asparagus
Ingredients:
3 large cloves garlic, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 pounds thick fresh asparagus, trimmed and blanched
Directions:
Preheat oven to 400 degrees. Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl. Reserve 1 tablespoon of mixture. Spread remainder over fat side of pork. Place pork fat side up on a wire rack in a roasting pan. Place pork in oven. Reduce heat to 325 degrees and cook uncovered 2 hours.
Toss asparagus with 1 tablespoon reserved garlic mixture. Arrange asparagus around roast and cook uncovered 15 to 20 minutes. Serve immediately.
Serves: 8
Ingredients:
3 large cloves garlic, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 pounds thick fresh asparagus, trimmed and blanched
Directions:
Preheat oven to 400 degrees. Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl. Reserve 1 tablespoon of mixture. Spread remainder over fat side of pork. Place pork fat side up on a wire rack in a roasting pan. Place pork in oven. Reduce heat to 325 degrees and cook uncovered 2 hours.
Toss asparagus with 1 tablespoon reserved garlic mixture. Arrange asparagus around roast and cook uncovered 15 to 20 minutes. Serve immediately.
Serves: 8
20.3.17
Smoky Brisket Recipe - recipe [20-3-17]
Smoky Brisket Recipe
Ingredients:
1 (5-6 pound) beef brisket
1 teaspoon celery salt
1 tablespoon onion salt
2 cloves garlic, minced
3 ounces liquid smoke
Salt and freshly ground pepper, to taste
2 teaspoons Worcestershire sauce
Ingredients for Sauce:
1/2 medium onion, finely chopped
1 cup tomato puree
3/4 cup water
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Dash of ground cloves
Directions:
Sprinkle brisket generously with celery salt, onion salt and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.
Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275 degrees.
For sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.
Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.
Serves: 8 - 10
Ingredients:
1 (5-6 pound) beef brisket
1 teaspoon celery salt
1 tablespoon onion salt
2 cloves garlic, minced
3 ounces liquid smoke
Salt and freshly ground pepper, to taste
2 teaspoons Worcestershire sauce
Ingredients for Sauce:
1/2 medium onion, finely chopped
1 cup tomato puree
3/4 cup water
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
Dash of ground cloves
Directions:
Sprinkle brisket generously with celery salt, onion salt and garlic. Pour liquid smoke over brisket, cover and refrigerate overnight.
Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275 degrees.
For sauce: In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer until mixture thickens. Set aside.
Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.
Serves: 8 - 10
9.3.17
Cazayoux Smothered Pork Chops - Recipes
Cazayoux Smothered Pork Chops
Ingredients:
* 6 pork chops
* Salt and pepper
* 1 can cream of mushroom soup
* 1/2 cup water
* 1 teaspoon chopped parsley
* 1/2 cup sour cream
* One 3-ounce can French fried onions
Directions:
Brown chops in skillet and sprinkle with salt and pepper. Place chops in casserole dish. In skillet, heat soup with the water. Add parsley, sour cream, and 1/2 can of onions. Mix well; pour over pork chops. Cover and bake at 350 degrees for 1 hour. Remove cover and sprinkle remaining onions on top. Return to oven for 5 minutes.
Serves: 6
Ingredients:
* 6 pork chops
* Salt and pepper
* 1 can cream of mushroom soup
* 1/2 cup water
* 1 teaspoon chopped parsley
* 1/2 cup sour cream
* One 3-ounce can French fried onions
Directions:
Brown chops in skillet and sprinkle with salt and pepper. Place chops in casserole dish. In skillet, heat soup with the water. Add parsley, sour cream, and 1/2 can of onions. Mix well; pour over pork chops. Cover and bake at 350 degrees for 1 hour. Remove cover and sprinkle remaining onions on top. Return to oven for 5 minutes.
Serves: 6
9.2.17
Lamb with Barley Risotto Recipe
Lamb with Barley Risotto Recipe
Ingrediente for the lamb:
6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock
Ingrediente for the Barley Risotto:
1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste
To prepare the LAMB:
Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.
To prepare the BARLEY RISOTTO:
Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
Serves: 6
Ingrediente for the lamb:
6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock
Ingrediente for the Barley Risotto:
1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste
To prepare the LAMB:
Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.
To prepare the BARLEY RISOTTO:
Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.
Serves: 6
8.2.17
Pomander Pork Recipe [8-2-17]
Pomander Pork Recipe
Ingredients:
1 (5-pound) boneless pork loin
For Marinade:
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 cup red wine
1/2 teaspoon ground ginger
For Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves, tied in cheesecloth
1/2 teaspoon cinnamon
1 tablespoon grated orange zest
1 cup fresh orange juice
3 orange slices, halved (optional)
TO PREPARE:
For marinade: Combine ingredients and pour over pork. Cover and refrigerate overnight, turning occasionally.
Remove pork from marinade. Bake in a 350-degree oven for 2-1/2 hours, basting often with marinade. Serve with orange sauce.
For sauce: In a saucepan, combine sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice. Simmer over medium heat until thickened and clear. Remove cloves. Add orange slices, if desired. Cover and remove from heat.
SERVES: 6 - 8
Ingredients:
1 (5-pound) boneless pork loin
For Marinade:
1/2 cup fresh lemon juice
1/2 cup soy sauce
1/2 cup red wine
1/2 teaspoon ground ginger
For Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves, tied in cheesecloth
1/2 teaspoon cinnamon
1 tablespoon grated orange zest
1 cup fresh orange juice
3 orange slices, halved (optional)
TO PREPARE:
For marinade: Combine ingredients and pour over pork. Cover and refrigerate overnight, turning occasionally.
Remove pork from marinade. Bake in a 350-degree oven for 2-1/2 hours, basting often with marinade. Serve with orange sauce.
For sauce: In a saucepan, combine sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice. Simmer over medium heat until thickened and clear. Remove cloves. Add orange slices, if desired. Cover and remove from heat.
SERVES: 6 - 8
3.2.17
Veal Scallops with Avocado - Recipes
Veal Scallops with Avocado - Recipes
Ingredients
1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado
Directions
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate. After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice. Bake the slices at 300 degrees for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once.
Servings: 4
Ingredients
1 pound veal scallops
1 egg, beaten
2 Tablespoons flour
3 Tablespoons butter
1 Tablespoon oil
1/4 cup vermouth
1/2 cup chicken broth
3 Tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon white pepper
1/4 cup chopped parsley
1 large avocado
Directions
Soak scallops in egg for at least 1 hour, then coat evenly with flour. Melt butter and oil in skillet and saute 1/2 the veal scallops at a time for about 3 minutes per side and remove to a warm plate. After browning all veal, return meat to the skillet. Add vermouth, stirring gently. Add the broth, 2 Tablespoons lemon juice, salt and pepper. Stir well until sauce is creamy. Cover and simmer 10 to 15 minutes. Add parsley during the last 5 minutes. While veal is cooking, peel and slice avocado and sprinkle the remaining lemon juice. Bake the slices at 300 degrees for 5 minutes. Place veal on serving platter, surround with avocado slices and pour on sauce. Serve at once.
Servings: 4
30.1.17
Fettuccini with Scallops - Recipes [30-1-17]
Fettuccini with Scallops
Ingredients:
1 pound bay scallops
1 tablespoon olive oil
1/2 cup chopped green onions
1 cup sliced mushrooms
3 cloves of garlic, minced
2 medium tomatoes, peeled, seeded, chopped
1/8 teaspoon pepper
1/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup plain nonfat yogurt
1 (14-ounce) can artichoke hearts
3 tablespoons chopped fresh basil
9 ounces fresh fettuccini, cooked
1/4 cup grated Parmesan cheese
Directions:
Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.
Serves: 6
Ingredients:
1 pound bay scallops
1 tablespoon olive oil
1/2 cup chopped green onions
1 cup sliced mushrooms
3 cloves of garlic, minced
2 medium tomatoes, peeled, seeded, chopped
1/8 teaspoon pepper
1/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup plain nonfat yogurt
1 (14-ounce) can artichoke hearts
3 tablespoons chopped fresh basil
9 ounces fresh fettuccini, cooked
1/4 cup grated Parmesan cheese
Directions:
Saute the scallops in heated olive oil in a large skillet for 2 minutes; remove with a slotted spoon.
Add the green onions, mushrooms, garlic, tomatoes and pepper to the skillet. Saute for 1 to 2 minutes or until tender-crisp.
Add the wine. Cook over medium heat for 2 to 3 minutes. Stir in a mixture of the cornstarch and yogurt. Add the artichoke hearts, basil and scallops. Cook for 3 to 4 minutes or until thickened, stirring constantly.
Spoon the pasta onto serving plates. Spoon the scallop mixture over the top; sprinkle with the cheese.
Serves: 6
Subscribe to:
Posts (Atom)