June 14th, 2007 by alice
Tags: Balsamic, Pork, Raisin, Sauce, Tenderloins
INGREDIENTS
- 1/2cupraisins
- 1cupdry red wine
- 3tablespoonsdark brown sugar
- 2tablespoonsbalsamic vinegar
- 1 1/4cupschicken stock
- 3tablespoonsolive oil
- 3pork tenderloins(2 lbs total)
- 1smallonion, minced
- 6shallots, minced
- 2clovesgarlic, minced
- 3tablespoonsbutter
DIRECTIONS
- Place raisins and wine in small saucepan; let stand 8 hours.
- Add brown sugar and 1 tblsp balsamic vinegar to raisins.
- Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
- Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
- Preheat oven to 450 degrees F.
- Heat olive oil in large, ovenproof skillet over medium-high heat.
- Add tenderloins and cook until brown on bottom, about 3 minutes.
- Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
- Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
- Transfer pork to platter.
- Tent with foil to keep warm.
- Add raisin mixture to skillet.
- Boil, scraping up any browned bits.
- Add remaining 1 ½ tblsps vinegar.
- Remove from heat and whisk in butter, 1 tblsp at a time.
- Season and keep warm.
- Slice pork into ½ inch thick slices.
- Arrange in slightly overlapping rolls in center of a large platter.
- Surround with oven-roasted vegetables.
- Pour sauce over pork and serve.
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June 14th, 2007 by alice
Tags: Cheesy, Chicken, Easy, Fettuccine
INGREDIENTS
- 8-9ouncesfettuccine
- 1 (10 ounce)cancondensed cream of mushroom soup, undiluted
- 1 (8 ounce)packagecream cheese, cubed
- 1cup cannedsliced mushrooms, drained(can use more)
- 1cupwhipping cream
- 1/4cupparmesan cheese
- 1/3cup meltedbutter
- 1/2teaspoongarlic powder(or to taste)
- 3/4cupparmesan cheese
- 3/4cup shreddedmozzarella cheese
- 1/2cup shreddedswiss cheese
- 1 1/2cups cubedcooked chicken
-
TOPPING
- 1/2cupseasoned bread crumbs
- 2tablespoonsbutter, melted
- 2tablespoonsparmesan cheese
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 2-1/2-quart baking dish.
- Cook fettuccine in a large pot of boiling salted water until eldente.
- Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
- Stir in cheeses; cook until melted.
- Drain the pasta well and add to the sauce.
- Transfer the mixture to prepared baking dish.
- Combine all topping ingredients then sprinkle over chicken mixture.
- Cover and bake for 25 minutes.
- Uncover, bake 5-10 mins longer or until golden brown.
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June 14th, 2007 by alice
Tags: Jims, Mushroom, Pilaf, Shrimp, Solo
INGREDIENTS
- 5ounces of cookedshrimp
- 1 (7 ounce)canmushroom stems and pieces, and the liquid
- 1/3cupwhite rice
- 1tablespoonavocado oil
DIRECTIONS
- Heat the avocado oil in a sauce pan that has a tight fitting lid.
- Drain the mushrooms and save the liquid.
- Add the mushrooms and the shrimp to the hot oil and stir for a minute.
- Add the rice and stir until the grains are coated in the oil.
- Add 2/3 cup of the mushroom liquid.
- If you are short, add enough water to make 2/3 cup.
- Cover the pan, lower the heat to the lowest setting and cook for 15 minutes DO NOT PEEK.
- After 15 minutes, remove the pan from the heat, do not touch the cover and let sit for another 10 minutes.
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June 14th, 2007 by alice
Tags: Danaszo, Pasta, Pepper, Salad
INGREDIENTS
- 1boxorzo pasta
- 1green pepper
- 1red pepper
- 1yellow pepper
- 6ouncesItalian dressing
- 1cangarbanzo beans
- 1canlight kidney beans
- fresh parsley
DIRECTIONS
- Prepare orzo pasta as recommended on box, rinse real well.
- Clean and chop peppers real well.
- Combine all ingredients mix well, and sprinkle with fresh parsley.
- Let chill and serve.
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June 14th, 2007 by alice
Tags: Logs, Pecan, Wonderful
INGREDIENTS
- 2teaspoonsbutter, plus
- 1/2cupbutter, softened and divided(no substitutes)
- 3 3/4cupsicing sugar
- 1/2cupinstant nonfat dry milk powder
- 1/2cupsugar
- 1/2cuplight corn syrup
- 1teaspoonvanilla
- 1 (14 ounce)packagecaramels
- 1tablespoonhalf-and-halfor milk
- 2cups choppedpecans
DIRECTIONS
- Butter an 8-inch square pan with 2-3 tsp butter; set aside.
- Combine icing sugar and milk powder; set aside.
- In a saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil.
- Stir in icing sugar mixture about a third at a time, until blended.
- Remove from the heat and stir in vanilla;continue stirring until mixture mounds slightly when dropped from a spoon.
- Spead into prepared pan; cool.
- Cut candy into 4 strips; cut each strip in half.
- Shape each into a log; wrap in wax paper and twist ends.
- Freeze or refrigerate until firm.
- In a microwave, or saucepan, melt caramels with milk, stirring often.
- Roll logs in caramel mixture, then in pecans.
- Wrap in wax paper.
- Store at room temperature in airtight containers.
- Cut into slices when ready to serve.
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