May 23rd, 2007 by alice
Tags: Carrots, Eggplant, Pork, Roast
INGREDIENTS
- 2lbspork loin roast
- 2carrots, sliced
- 1largeonion, diced
- 1largeeggplant, peeled and diced
- 3cupstomato sauce(Home made or your favorite)
- 3clovesgarlic, diced
- 1cup goodwhite wine
-
Seasoning
- 1tablespoonsugar
- 2tablespoonscoarse salt
- 1teaspoonpepper
- 1tablespoonitalian seasoning
- 1tablespoongarlic powder
- 1tablespoondried onion flakes
- 2bay leaves
DIRECTIONS
- Mix seasoning together except for bay leaves.
- preheat oven to 325 degrees.
- In a large hot dutch oven place pork loin fat side down and brown well turning to do all sides.
- As sides brown then sprinkle seasoning over browned sides.
- If the pork loin doesn`t have fat use oil in pan.
- Add wine, onions, eggplant, garlic, carrots and bay leaves.
- Toss then pour sauce over everything.
- Place in oven and give a stir about 1 hour into roasting.
- Bake an other 1-2 hours.
- Till fork tender.
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May 23rd, 2007 by alice
Tags: Mse, Pasta, Pot
INGREDIENTS
- 3 1/4cupspasta, eg farfalle
- 3cupswater
- 2teaspoons chicken flavouredvegetable stock powder
- 7ouncesbasil pesto
- 2mediumtomatoes, chopped
- 15ouncescannellini beans, cooked
- 1/3cupparmesan cheese, grated
- ground black pepper, to taste
DIRECTIONS
- Combine pasta, water and stock powder in a large saucepan.
- Bring to a boil.
- Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain.
- Reduce heat; add pesto.
- Cook, stirring frequently, until sauce has reduced slightly.
- Stir in tomatoes and beans.
- Cook, stirring occasionally, until heated through.
- Sprinkle with cheese before serving.
- Season with ground black pepper.
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May 23rd, 2007 by alice
Tags: Best, Bundt, Cake, Honey, The
INGREDIENTS
- 1 1/2cupsliquid honey
- 1cup strongbrewed tea
- 1tablespoon gratedlemon zest
- 2 3/4cupsflour
- 2teaspoonsbaking powder
- 2teaspoonscinnamon
- 1/2teaspoonbaking soda
- 1/2teaspoonground ginger
- 1/4teaspoonallspice
- 1/4teaspoonsalt
- 1cupgolden raisins
- 4eggs
- 1/4cupoil
- 1tablespoonpure vanilla extractor brandy
- 1cupsugar
-
GLAZE
- 1/2cupicing sugar
- 4-5teaspoonsfresh lemon juice
DIRECTIONS
- Set oven to 325 degrees.
- Set oven rack to middle position.
- Grease a Bundt pan.
- In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
- In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
- In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
- Beat in oil and vanilla or brandy (if using).
- Beat in sugar 2 tablespoons at a time until well blended.
- Alternately fold in flour and honey mixture (batter will be fairly thin).
- Add/fold in raisins.
- Pour batter into prepared Bundt pan.
- Bake in center oven for 60-70 mins, or until cake tests done.
- To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.
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May 23rd, 2007 by alice
Tags: Banana, Surprise
INGREDIENTS
- 2packageslow-fat banana instant pudding mix(may substitute with butterscotch)
- 1 (1 liter)container frozenCool Whip Lite, completely thawed
- 96unsalted crackers
DIRECTIONS
- In a 2 quart square dish make two layers of crackers (48).
- Next mix one package of pudding and spread over crackers.
- Next, spread half of cool whip over pudding.
- Repeat the above steps and chill completely.
- May also be frozen until needed.
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May 23rd, 2007 by alice
Tags: Frenchion, Potatoes, Stuffed
INGREDIENTS
- 4baking potatoes(about 2 pounds)
- 1tablespoonbutter
- 1largevidalia onions, finely chopped
- 1teaspoonsugar
- 1/2cupsour cream
- 2tablespoons choppedfresh parsley, divided
- 1teaspoon instantbeef bouillon granules
- 1/4teaspoonsalt
- 1/8teaspoonblack pepper
- additionalsour cream, if desired
DIRECTIONS
- Preheat oven to 350*F.
- Wrap each potato in foil; bake about 1 hour, turning once, until tender.
- Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden–8-10 minutes.
- Remove pan from heat; cool for 10 minutes.
- Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
- When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
- Scoop out the pulp, leaving a 1/2″ thick shell.
- Add the potato pulp to the sour cream mixture; mash until smooth.
- Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
- Sprinkle with the remaining 1 Tbsp. parsely.
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