April 4th, 2008 by alice
Tags: Garlic, Pork, Roasted, Tenderloin
INGREDIENTS
- 3lbspork loin
- 2tablespoons choppedgarlic
- 1teaspoonsalt
- 1teaspoonpepper
- 2tablespoonsbutter
- 1small choppedonion
- 1/4cupolive oil
DIRECTIONS
- Heat oven to 350°F.
- Melt butter in roasting pan and sauté onion.
- Combine remaining ingredients in a small bowl.
- Rub over loin.
- Place loin on onions in roasting pan.
- Roast until center reaches 160°F.
- Serve.
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April 4th, 2008 by alice
Tags: Cheesecake, Pumpkin
INGREDIENTS
-
Crust
- 3/4cupgraham cracker crumbs
- 1/4cuppecans
- 4tablespoonsbutter
- 1/4cupsugar
-
Cheesecake
- 2/3cupbrown sugar
- 1 1/4teaspoonspumpkin pie spice
- 2cupscream cheese, softened(not spreadable)
- 2wholeeggs
- 2egg yolks
- 1cupcanned pumpkin puree(not pie filling)
- 1 gratedlemon, zest of
-
Topping
- 1cupsour cream(I use low fat)
- 1/4cupbrown sugar
- 1tablespoonvanilla extract
DIRECTIONS
- Crust:.
- Pulse graham cracker crumbs, pecans in food processor.
- Add butter & sugar pulse till sandy moist texture is achieved.
- Cheesecake:.
- Using electric mixer, lightly beat softened cream cheese.
- In a separate bowl mixbrown sugar & pumpkin pie spice.
- Add tocheese and mix at low speed 2 minutes scraping the bowl from time to time.
- Next add the egg yolks and continue to beat at low speed.
- Add the whole eggs and mix thoroughly.
- Now add the pumpkin puree & grated zest oflemon.
- Lightly butter a non stick10 inch springform panand place on baking sheet.
- Put the graham cracker crust mixture in the bottom and distribute evenly, packing firmly. ( I use the back of a spoon).
- Bake 8 to 10 min @ 350°F.
- Pour the cheesecake mixture into the springform pan and bake at 325F for 30 minutes.
- Reduce the heat to 300F and continue to bake for another 10 - 15 minutes
- Topping:.
- Mix ingredients thoroughly.
- Spread on cheesecake after it has baked the 15 min at lower temperature.
- Return to oven for another 8 minutes.
- Cake should still jiggle a bit.
- Cool 8 hours or more.
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April 4th, 2008 by alice
Tags: Croute, Salmon
INGREDIENTS
- 2lbssalmon fillets
- 4ouncesblue cheese(I like Stilton but use any creamy blue cheese)
- 2ounces softbutter
- 1/2lemon, juice of
- 1headwhite chicoryor fresh spinach
- 2sheetspuff pastry
DIRECTIONS
- Cut the fillet into 2 equal portions (make sure it’s skinned and deboned). Mix the cheese, butter and lemon juice together, then spread over one fillet. Place the other fillet on top so the cheese mix is sandwiched between them.
- Roll out the pastry to about a quarter inch thickness, making sure it’s big enough to wrap the fillets with some overlap.Separate all the chicory leaves and lay a single layer on the pastry where the salmon will go. Sprinkle with salt and pepper and lay the salmon on the chicory. Cover the fillets with the rest of the chicory leaves and the wrap with the pastry.
- Glaze the pastry with egg wash and bake for 40 minutes in a preheated oven at 220 degrees Centigrade.
- Serve with new potatoes, brocolli and Hollandaise sauce.
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April 4th, 2008 by alice
Tags: Cookies, Ginger, Scrumptious, Soft
INGREDIENTS
- 2 1/4cupsall-purpose flour
- 2teaspoonsground ginger
- 1teaspoonbaking soda
- 1teaspoonground cinnamon
- 1/2teaspoonground cloves
- 1/4teaspoonground nutmeg
- 1/4teaspoonvanilla
- 1/4teaspoonsalt
- 3/4cupbutter, softened
- 1cupwhite sugar
- 1egg
- 1tablespoonwater
- 1/4cupmolasses
- sugar, for sprinkling
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large bowl cream the cup of sugar and the butter until soft and fluffy.
- Add egg.
- Gradually, add water, vanilla and molasses,.
- Set aside.
- Sift together the flour, soda and spices.
- Add drys to wets.
- Mix until moist.
- Shape dough into 1 to 1 1/2 inch balls.
- Place 2 inches apart on an ungreased cookie sheet.
- Sprinkle with sugar.
- Slightly flatten.
- Bake 8-10 minutes (cooking time may vary by oven - so check often).
- Allow cookies to cool a bit before removing them from the sheet - 5 minutes usually does it.
- Store in an airtight container to keep softness.
- Serve and enjoy!
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April 4th, 2008 by alice
Tags: Flank, Marinated, Steak
INGREDIENTS
- 1 (2 lb)flank steaks
- 1cupsoy sauce
- 1cuppineapple juice
- 2garlic cloves, minced
- 1/2cup firmly packedbrown sugar
- 5tablespoonssesame oil
- 2tablespoons mccormickcaribbean jerk seasoning
DIRECTIONS
- Place steak in a large zip-lock plastic freezer bag.
- Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves.
- Pour over steak.
- Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally.
- Remove steak from marinade, and discard marinade.
- Grill steak, covered with grill lid, over med-high heat (350-400 degrees)for 5 min on each side or to desired degree of doneness.
- Let stand 10 min before slicing; cut steak diagonally across the grain.
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