Pork Around the World Recipes
|
|
- Bennett Stephens
- 10 months ago
- Views:
Transcription
1 Pork Around the World Recipes Recipes courtesy of Celebrity Chef and Reality TV Star, Stephanie Izard: Pork and Peanut Ragu Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli Recipes courtesy of The National Pork Board: AFRICA: Red Beans and Rice with Ham Hocks ANTARCTICA: Pork and Zucchini Stew ASIA: Jiaozi or Chinese Dumplings AUSTRALIA: Sausage Sizzle Sandwiches EUROPE: Wiener Schnitzel SOUTH AMERICA: Pork Tamales/Fajitas NORTH AMERICA: Boneless Pork Loin Roast with Herbed Pepper Rub
2 Pork and Peanut Ragu Recipe courtesy of Stephanie Izard 1/2 pound ground pork 1/4 cup roasted peanuts, salted 2 tablespoons peanut oil 1 medium shallot, minced 1 garlic clove, minced 1 tablespoon white miso paste 1 1/2 teaspoons sugar 1 teaspoon tamarind concentrate OR 1/2 teaspoon tamarind paste Juice of one lime, squeezed juice Cilantro, chopped for garnish Chop peanuts until pretty fine with some larger bits; set aside. Heat oil in medium sauté pan or skillet over medium heat. Add in shallot and garlic and cook without browning for 2 minutes, stirring occasionally. Add in pork and cook until lightly brown. Stir in all other ingredients, aside from peanuts and cilantro, along with 1/2 cup water. Simmer, uncovered, over medium heat for 4 to 5 minutes or until thickened. Stir in peanuts. Garnish with fresh cilantro. Serve over pasta or polenta, optional. Makes 2 servings.
3 Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli Recipe Courtesy of Stephanie Izard 1 (16 ounce)pork tenderloin 1 1/2 tablespoons olive oil 1/2 teaspoon sambal (chili garlic sauce) 2 cloves garlic, minced 2 sprigs thyme, leaves only Salt and ground black pepper Apple Butter 2 Granny Smith or Red Delicious apples peeled, cored and sliced 2 tablespoons sugar 2 tablespoons cider vinegar Water Salt and ground black pepper Rapini 1 bunch rapini (broccoli rabe), stems trimmed 3 slices uncooked bacon, coarsely chopped Water Salt and ground black pepper Rosemary Aioli 1 egg yolk 2 tablespoons sherry vinegar 1/2 tablespoon Dijon-style mustard 1/2 cup canola or grapeseed oil 2 tablespoons ground or minced fresh rosemary* 1/2 tablespoon honey Salt and ground black pepper Place pork tenderloin on a large piece of plastic wrap. Combine all ingredients and rub on pork. Wrap pork tenderloin in the plastic wrap; refrigerate up to 12 hours. In a non-reactive medium saucepan, combine apples, sugar and cider vinegar. Add enough water to cover by about one half inch. Bring to boil then reduce to simmer. Simmer, uncovered, until most of the water is gone and the apples are very tender. Transfer to blender and blend until smooth. Season with salt and pepper. Can be made up to 3 days in advance and reheated to serve. Bring water to boil in large saucepan. Season well with salt. Add in rapini and let cook for 1 to 2 minutes or until just tender. Transfer to ice bath to stop cooking and then drain. When getting ready to serve, add bacon to large sauté pan or skillet and cook over medium heat until just crisp. Add in rapini, toss to combine and heat through; remove from heat. Season with salt and pepper.
4 Combine yolks, sherry vinegar and mustard in blender. On low speed, slowly drizzle in the oil until thickened. Add in honey and rosemary. Season to taste with salt and pepper. This will make extra vinaigrette, which can be held for up to 3 days and used on salads or other grilled proteins. Prepare a medium-hot fire in grill. Unwrap pork; season pork tenderloin with salt and pepper. Grill, uncovered, over direct heat for 20 to 25 minutes or until internal temperature reaches 155º F, turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5 to10 minutes. To serve, place a heaping spoonful of apple butter on each plate. Top with rapini. Slice pork and divide among plates and fan over rapini. Drizzle with vinaigrette and serve. Makes 4 servings. * To grind fresh rosemary without an herb grinder, use a coffee bean grinder. Grind just the leaves from the rosemary and be sure to wash and dry the inside of the grinder thoroughly before reusing with coffee beans.
5 Red Beans and Rice with Ham Hocks 1 pound fresh ham hocks 1 pound dried red beans 3/4 teaspoon seasoned salt, divided 4 cups water 2 teaspoons vegetable oil 6 cloves garlic, peeled, finely chopped 1 cup onions, chopped 1 teaspoon ground thyme 1 bay leaf 1/2 teaspoon pepper 4 cups hot cooked rice Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Bring beans to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and set aside. Sprinkle 1/2 teaspoon seasoned salt over sides of ham hocks. Heat vegetable oil in Dutch oven; brown ham hocks 3 minutes on each side. Add reserved beans, remaining seasoned salt, onions, thyme, bay leaf and pepper and stir to blend. Bring mixture to a boil. Reduce heat and cover; simmer 2 to 3 hours or until beans are tender. Remove bay leaf and serve beans over rice. Make sure to check that the dried beans are clean. This long simmering dish lets you out of the kitchen while it cooks. Enjoy with Jalapeño Corn Bread, coleslaw and chilled lemon sherbet. Makes 6 servings.
6 Pork and Zucchini Stew 3 boneless pork chops, cut into 3/4-inch cubes 3 tablespoons flour 1/2 teaspoon garlic salt 1/2 teaspoon pepper 1 tablespoon vegetable oil 1 medium onion, chopped 1 green pepper, chopped 4 cups fresh mushrooms, sliced 2 cans (14 1/2-ounce) stewed tomatoes, undrained 2 medium zucchini, halved lengthwise and sliced 1/2-inch thick 2 teaspoons dried basil, crushed 1 teaspoon dried oregano, crushed 1/3 cup Parmesan cheese, grated In a plastic or paper bag combine flour, garlic salt and pepper. Add pork cubes; shake until coated with flour mixture. Set aside. In a Dutch oven heat oil over medium-high heat. Cook and stir onion and green pepper until onion is tender but not brown. Add pork, cook and stir for 2 to 3 minutes or until browned. Stir in mushrooms, tomatoes, zucchini, basil and oregano; bring to boiling, reduce heat, cover and simmer for 10 minutes or until pork is tender, stirring occasionally. Spoon stew into individual soup bowls. Sprinkle with Parmesan cheese. Makes 6 servings.
7 Jiaozi or Chinese Dumplings Recipe courtesy of Brian Yarvin, author of a World of Dumplings 1/2 pound ground pork 1/4 cup Chinese sausage*, finely chopped 1/4 cup carrot, shredded 1 1/2 teaspoons scallions, minced 1 1/2 teaspoons fresh garlic, minced (3 cloves) 1 1/2 teaspoons Chinese seasoned rice wine 1 1/2 teaspoons soy sauce 1 1/2 teaspoons Oriental sesame oil 1 teaspoon fresh ginger, minced 1/4 teaspoon salt 1/8 teaspoon ground white pepper Napa cabbage leaves to line the steamer basket Chinese Golden Egg Pasta Dumpling Wrappers 3 cups all-purpose flour 1 tablespoon turmeric 1 egg 2 tablespoons peanut oil 1 cup warm water For filling, combine the pork, sausage, carrot, scallions, garlic, rice wine, soy sauce, sesame oil, ginger, salt and pepper in large bowl, and mix thoroughly so everything is well distributed. Keep cool in your refrigerator until you re ready to start folding. For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon at a time until it s moist and springy. If the dough is sticky, add flour 1 tablespoon at a time until it s smooth. When the mixture has cooled a bit, knead it for about 7 minutes or until the dough becomes really elastic. Then cover the bowl in plastic wrap and refrigerate for about 30 minutes. After the dough has rested, use your thumb to poke a hole in the center. Gradually enlarge the hole until it looks like a large bagel. Using a sort of handover-hand technique, twist and pull the dough until it forms a rope about 3/4- inch in diameter. Slice the dough into pieces about 3/4-inch long, and roll each piece into a ball between your palms. On a well-floured work surface, roll out the ball into a thin disk about 3 inches in diameter, place a piece of parchment paper between the dough and the rolling pin will make things a bit easier. If you re not satisfied
8 with the circles you re getting, use a cookie-cutter to trim them. Store the formed wrappers between sheets of parchment or waxed paper so that they don t dry out. Take a circle of dough, put 3/4 teaspoon of filling in the center, and fold dough in half to make half-moon shapes. Press the air out as you go and press or crimp the edges to seal. Lay the Napa cabbage leaves out on the base of a steamer** and put the dumplings on them. Steam over medium-low heat for 10 to 12 minutes per batch or until the pork filling reaches internal temperature of 155 F. Serve warm with a bit of soy sauce. *Find this at your local Chinese Grocery or substitute it with 1/4 cup finely chopped pieces of cooked ham and 1/2 teaspoon of brown sugar. **dumplings will need to be cooked in batches and not all at once Makes about 4 dozen or 16 servings (3 per serving).
9 Sausage Sizzle Sandwiches 4 pounds sweet or hot Italian sausage links, 16 pieces 4 red bell peppers, stemmed, seeded and sliced into 1/4-inch strips 4 green bell peppers, stemmed, seeded and sliced into 1/4-inch strips 2 tablespoons olive oil 6 large sweet onions, peeled and thinly sliced 6 cloves garlic, crushed Salt, to taste Ground black pepper, to taste 16 long sandwich rolls, sliced lengthwise and toasted In large skillet sauté peppers in oil until soft, about 5 minutes. Add onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, minutes. Pepper mixture can be made ahead; reheat at serving time or serve at room temperature. Prepare fairly hot fire in grill. Grill sausage directly over hot fire, turning occasionally, until internal temperature reaches 155 F, about 10 minutes total. Place sausage links in rolls, add generous helping of sautéed peppers and onions. Wine suggestion: Serve with a medium-bodied red a Shiraz or a Pinot Noir or chilled beer. These hearty and simple sandwiches are a street fair favorite, which can be enjoyed at home. Serve with creamy coleslaw, assortment of sweet, hot and dill pickles, chips and watermelon wedges. Makes 16 servings.
10 Wiener Schnitzel 1 (12-ounce) pork tenderloin, cut into 1/2 inch circles Juice of 1/2 lemon 1/3 cup all-purpose flour 1/4 teaspoon poultry seasoning 2 large eggs 1 tablespoon Dijon-style mustard 1 cup Italian-flavored bread crumbs 2 tablespoons canola or vegetable oil, for frying Lemon-Caper Cream Sauce 2 tablespoons unsalted butter 2 tablespoons shallots, minced 1/3 cup dry white wine 1/3 cup chicken broth 1/4 cup heavy cream 1/4 cup jarred lemon curd 1/4 cup drained small capers, room temperature Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness. Sprinkle both sides of medallions with lemon juice. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs. Place in refrigerator for 15 minutes. For the cream sauce, melt the butter in a small heavy saucepan. Add shallots and sauté over medium heat until fragrant (approximately 2 minutes). Remove saucepan from heat; add the wine, chicken broth and cream. Return saucepan to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until internal temperature reaches 155 F. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions. Remove sauce from heat and stir in lemon curd & capers. Serve with buttered spaetzle and garnish with lemon wedges. Makes 4 servings. Sauce makes 1 cup.
11 Pork Tamales/Fajitas 4 whole pork tenderloins (about 3 1/2-4 1/4 pounds total) 12 ounces (1 1/2 cups) purchased fajita marinade Place tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours. Heat oven to 450 F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20 to25 minutes, until internal temperature (measured with a meat thermometer) is 155 F. Remove from oven, slice enough to serve. Wrap and refrigerate leftovers up to three days. Makes 9 to 12 servings.
12 Boneless Pork Loin Roast with Herbed Pepper Rub 1 3-pound boneless pork loin roast Herbed Pepper Rub 2 tablespoons cracked black pepper 2 tablespoons Parmesan cheese, grated 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried thyme 1/4 teaspoon garlic powder 1/4 teaspoon salt Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 F oven for 1-1 1/4 hours (18 to 20 minutes per pound), until internal temperature, measured with a meat thermometer, registers 155 F. Remove roast from oven and let rest for 5 to10 minutes before slicing to serve. Makes 6 to 8 servings, with leftovers.
Broccolini Recipe Guide
Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower
A MELANGE OF ROASTED ROOT VEGETABLES
A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges
Breakfast October 8, 2013
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
Week Plan Recipes Week of September 10 - September 16
Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2
Green Tea Grilled Green Beans. Grilled Corn with Green Tea Butter
Green Tea Grilled Green Beans 1 pound fresh green beans, trimmed 2 tablespoons olive oil 1 tablespoon Green Tea Peppercorn Seasoning No-stick cooking spray 1. Prepare grill to medium heat. Combine first
Recipes. Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette
Recipes Stokes Purple Sweet Potato Salad with Chipotle Vinaigrette 5 Stokes Purple Sweet Potatoes, washed Chipotle Vinaigrette (recipe below) 1 bunch fresh chives, finely chopped Wrap each potato in plastic
Recipes from the Tubby Olive
Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives
Clean Eating Holiday Menu
Clean Eating Holiday Menu Brined Turkey with Oranges and Rosemary Two-Potato Gratin Warm Brown Rice Salad Shredded Brussels Sprouts Green Beans with Roasted Shallots Baked Apples with Blue Cheese Toasted
%FMJDJPVT %*"#&5&4 3&$*1&4
%FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#
Veal Recipe. Veal Calzone. Ingredients: instructions: Nutritional Information per serving:
Veal Calzone makes 6 portions 24 ounces Veal, ground Salt to taste 1-1/2 cups Onions, chopped fine 3 Tablespoons Vegetable oil 2 Tablespoons California-style garlic pepper with red bell and black pepper
Krazy Kitchen: Fall Foods
Krazy Kitchen: Fall Foods Cheddar Jalapeno Biscuits 1 + 1/2 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter,
FAT SHREDDER RECIPES
FAT SHREDDER RECIPES TABLE OF CONTENTS APPETIZERS 3 Artichokes and Green Beans 3 Avocado and Grape Tomato Guacamole 6 Tomato and Garlic Green Beans 6 Tomatoes with Shallots and Fresh Basil 6 Wilted Arugula
Chicken, Millet, and Mushroom One-Skillet Meal
Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,
Celebrate National Nutrition Month with Delicious, Healthy Recipes
Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
Week Plan Recipes Week of March 25 - March 31
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
COOKING WITH ENTERGY. Vegetables
COOKING WITH ENTERGY Vegetables COOKING WITH ENTERGY VEGETABLES STUFFED ARTICHOKES 6 small artichokes 3 tablespoons chopped 1/3 cup olive oil parsley 2 cloves garlic, minced 1/4 teaspoon salt 2 cups French
Baked Encrusted Salmon
Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast
Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients:
Burundian Recipes ANISE BREAD 2 teaspoons dry yeast 1½ tablespoons Sugar about ¾ cup warm water (or more) 3 1/3 cups flour 1½ teaspoons salt 1 egg 2 tablespoons Peanut or sunflower oil, plus more to grease
BLT Salad with Chicken. Curried Chicken salad with Red Peppers. Leftovers from E1. Salmon Avocado Wrap. Spicy Avocado and Walnut Tuna Salad
Week 1 Meal Plan Breakfast Lunch Dinner Day 1 Southwestern Eggs with Avocado BLT Salad with Chicken Hearty Italian Meatballs and Oven Roasted Broccoli A1 B1 Day 2 Leftovers from B1 A1 B1 Curried Chicken
DARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
Healthy Cooking Made Easy.
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE
BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon
Homemade Hummus 2 cups garbanzo beans 1-2 cloves peeled garlic ½ tsp. sea salt 1 tsp. tahini 1-2 tbsp. toasted sesame oil
Stuffed Mushrooms 12 medium size crimini mushrooms 1 clove garlic chopped 1 small onion chopped ¼ tsp. salt ¼ tsp. black pepper ¼ cup chopped parsley 2 tbsp. oil optional: 2 tbsp. parmesan cheese (or asiago,
FIELD notes UCSC Farm
Fourth Harvest: 6/23/15 & 6/26/15 Watermelon Panzanella Serves 8 2 slices crusty bakery style bread (such as multigrain), cut into 1-inch cubes 5 oz. arugula 1/3 C thinly sliced red onion 2 C cubed fresh
Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.
DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17
Sautéed Zucchini. 2 tablespoons olive oil 3 medium zucchini, sliced 1¾ tablespoons Onion Onion Seasoning
Skillet Chicken Parmesan 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 2 large eggs, beaten 1 cup plain panko bread crumbs ½ cup all-purpose flour ½ cup grated Parmesan cheese 1 teaspoon
Pies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes. On the web:
On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012
Tangy Egg Salad with Avocado and Cilantro. Leftovers from C6. Creamy Chive Chicken Salad with Bacon. Herb Roasted Chicken with Roasted Vegetables
Week 6 Meal Plan Breakfast Lunch Dinner Day 1 Italian Baked Eggs with Olives and Tomatoes Tangy Egg Salad with Avocado and Cilantro Balsamic Roasted Chicken and Vegetables A6 B6 C6 Day 2 Leftovers from
SLOW COOKER. Pork Posole and Corn Bread Stew Page 4
15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs
jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil
ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in
Egg Drop Noodle Soup
Egg Drop Noodle Soup Why go out for Chinese when you can stay in and make this classic Asian soup recipe in less than 30 minutes? Simply Asia Lo Mein Noodles and whisked eggs come together in a garlicky,
All Natural Salsa Burgers Over Leafy Greens. Zesty Spinach Salad with Roasted Chicken. Leftovers from E3. Savory Chicken Salad Wrap.
Week 3 Meal Plan Breakfast Lunch Dinner Day 1 Classic Omelet with Mushrooms and Bacon All Natural Salsa Burgers Over Leafy Greens Perfect Pot Roast A3 B3 C3 Day 2 Leftovers from B3 A1 B3 Zesty Spinach
Ultimate Grilling Guide
Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides. 1 2 3 4 5 Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken
15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
1. Baked Honey Glazed Garlic Chicken
1. Baked Honey Glazed Garlic Chicken 2 Raw Chicken Breasts (5oz) 1 Tbsp Natural Honey 1 Tbsp Balsamic Vinegar 1 Chopped Shallot 2 Minced Garlic Cloves 1/2 Tsp Dried Basil 1/4 Tsp Pepper Preheat oven to
2013 Warren RECC s Recipe of the Month Collection
2013 Warren RECC s Recipe of the Month Collection RECIPE OF THE MONTH JANUARY 2013 One-Dish Chicken Bake 1 2/3 cups hot water 1 can (10 3/4 oz.) condensed cream of 1 pkg. (6 oz.) stuffing mix for chicken
Quick & Easy Pear and Arugula Salad
Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean
Cooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan
Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights. July 6, 2016 Leavenworth Public Library
Knowledge @ Noon First Friday of Each Month Leavenworth Public Library. One Dish Delights July 6, 2016 Leavenworth Public Library Presented by Sharon Riedel Kansas State University Research and Extension
BLT Salad with Poached Egg & Hollandaise Dressing
BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta
Balsamic & Herb Burgers. Chicken & Potato Foil Packets
Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6
COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees
COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red
Menu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
JEFF'S SWEET POTATO STEAK
JEFF'S SWEET POTATO STEAK Jeff Langehennig Carson County Ingredients: 6 oz Beef Sirloin Steak 6 oz Red Creek Marinade 1 Medium Sweet Potato 4 oz Brown Sugar 4 Tblsp Butter Pam Non Stick Spray Directions:
Sugar Snap Peas Snap Pea & Turnip Salad Tomato Salsa with Sugar Snap Peas Steamed Sugar Snap Peas with Papaya Salsa
Sugar Snap Peas Sweet-tasting whether raw or cooked, are a cross between garden or shelling peas and snow peas. Peas a legume or a plant that bears fruit in the form of pods enclosing the fleshy seeds
cool Papaya Mango Salsa By: FineMark s Executive Chef, Lisa Fidler
Papaya Mango Salsa 2 Pounds Papaya, cut into 1/4-inch dice 1 ½ Cups fresh Pineapple, diced (¼ in.) 2 Scallions, finely chopped 1 small Garlic clove, grated 2 Tablespoons fresh Lime juice & zest ½ teaspoon
Recipes November, 2015
Recipes November, 2015 Cheesy Spinach & Artichoke Dip Kraft recipes 1 (14 oz) can artichoke hearts, drained & finely chopped 1 (10 oz) pkg frozen chopped spinach, thawed, well drained 3/4 cup grated Parmesan
Perfect Meal Plans. Week 11
Perfect Meal Plans Meal Plan Breakfast Lunch Dinner Day 1 Curried Chicken Scramble Spicy Beef and Bacon Lettuce Wraps Broccoli and Bacon Stuffed Chicken Breasts A11 B11 C11 Day 2 Leftovers from B11 B11
Endlessly Organic Veggie Boot Camp: Holiday Edition
Endlessly Organic Veggie Boot Camp: Holiday Edition Hanukah Menu Latkes with applesauce Mock Chopped Liver Tzimmes Lentil Loaf Rugelach Christmas Menu Egg nog Swedish Meatballs Mac and Cheese 2 versions
Independence from Gluten
Independence from Gluten a July 4th cookbook from . Contents Taco Party Dip...1 Crispy BBQ Chicken Wings...2 Buffalo Wing Party Dip...3 Chicken Satay...4 Chipotle Chicken Salad...5 Sorghum and Roasted
Beans YOUR PATH TO WELLNESS. Karen Malkin Health Counseling
YOUR PATH TO WELLNESS Karen Malkin Health Counseling Basic Aduki Cooking Time: 70 minutes Yield: 4 servings 1 cup aduki beans 5-inch piece kombu 4 cups water 2 bay leaves 1 teaspoon sea salt 1. Wash beans.
Chef s IngredientTM $
$2.50 & Chef s IngredientTM 1-800-827-8328 cooking@soupbase.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other
The Best of Our. Apple Butter Recipes. Apple Butter makes everything better
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
Vegetables and Side Dishes
Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried
Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip
Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,
Beef & Noodle Stir-Fry. Cheesy BBQ Chicken
Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic!
Across the Fence Summer Fruit Recipes July 2012
Across the Fence Summer Fruit Recipes July 2012 Lyn Jarvis' Recipes Sour Cream Peach Pecan Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 Tbsp. peach preserves 1 cup sugar 1
MEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM
Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate
the Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream
the Smoking Gun Natural smoke flavour infuser Smoked Bourbon Cherry Ice Cream Smoked Bourbon Cherry Ice Cream Prep 20 minutes + churning / Cook 30 minutes Start custard the day before churning. Serves
Super Sauces and Divine Dressings
Super Sauces and Divine Dressings Presented by UK Health and Wellness April 27, 2007 Apple-Pear Salad 16 ounces romaine lettuce 6 ounces shaved Swiss cheese 1 cup roasted, salted cashews ½ cup sweetened
Pasta with Pesto Adapted from Epicurious.com
Pasta with Pesto Adapted from Epicurious.com 2/3 cup Farmyard pesto 1 pound linguine or spaghetti, 1/3 cup cooking water reserved Salt and pepper to taste and toss Garnish: Parmigiano-Reggiano, grated
One Pot October // Roasting Pan Recipes (Low Carb)
One Pot October // Roasting Pan Recipes (Low Carb) Recipe 1: Cajun Sausage and Rice Recipe 2: Lemon Butter Chicken and Turnips Recipe 3: Bacon Wrapped Scallops Recipe 4: Sesame Steak Stir Fry Recipe 5:
Stove-Top Popcorn. For more information and to register for Learning Kitchen classes go to uwhealth.org/learningkitchen AC
Stove-Top Popcorn 1 ½ - 2 Tbsp. corn oil ½ cup yellow or white popcorn kernels 1 ½ Tbsp. butter, melted {optional} Salt, to taste {optional} Directions: 1. Heat oil in a large stock pot to medium-high
Copyright 2016 Gourmia. All Rights Reserved. AIR FRYER. Recipes USE WITH MODELS GAF400, GAF450
WWW.GOURMIA.COM AIR FRYER Recipes USE WITH MODELS GAF400, GAF450 WWW.GOURMIA.COM YIELD 2-4 SERVINGS COOKING TIME 25 MINUTES 2 YUKON GOLD POTATOES, CUT IN 6 WEDGES EACH 1 TABLESPOON OLIVE OIL 1/2 TEASPOON
WHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org
WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips
Add grated parmesan, chopped parsley and give it a final season.
THE ULTIMATE TURKEY BOLOGNESE Recipe courtesy of Tyler Florence Yield: 8-10 servings Time: 2 hours 15 minutes (including resting time) Bolognese: 2 pound ground turkey 4 cloves garlic, peeled 2 carrots,
Southeast Asia Recipes
Pork Lumpia: 8 lbs Ground Pork 2 c Green Onions 4 c Carrots (julienne) 4 c Onion (julienne) 8 Eggs 8 tsp Salt 16 Garlic Cloves (or to taste) 1 c Parsley (minced) 2 tsp Ground Black Pepper 200 pcs Spring
Crock Pot Beef Broccoli
Crock Pot Beef Broccoli 1.5 pounds top sirloin steak, thinly sliced and chopped into 2 pieces 1 cup beef broth ⅔ cup low sodium soy sauce ⅓ cup brown sugar 1 tablespoon sesame oil 1 tablespoon minced garlic
Week Plan Recipes Week of April 01 - April 07
Week Plan Recipes Week of April 01 - April 07 Bacon and Spinach Frittata Servings 4 Total Time: 35 minutes Cook Time: 35 minutes Calories 419 Carbohydrate 4.2g Protein 28.7g Fat 32.3g 12 large egg(s) 1/
Recipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort
Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent
Simply Salsa Chicken. Beef & Cheese Taco Skillet
Simply Salsa Chicken 1½ pounds boneless skinless chicken breasts, cut into 6 pieces 1 (15 ounce) can black beans, rinsed and drained 1 (14.5 ounce) can fire roasted diced tomatoes, undrained 1 (12 ounce)
recipes Harvest of the Month FEBRUARY Winter Squash JANUARY Brussels Sprouts MARCH Cauliflower MAY Avocado APRIL Mushrooms JUNE Apricots
2017 JANUARY Brussels Sprouts FEBRUARY Winter Squash MARCH Cauliflower APRIL Mushrooms MAY Avocado JUNE Apricots JULY Raspberries AUGUST Grapes SEPTEMBER Cucumber OCTOBER Bell Peppers NOVEMBER Cranberries
Perfect Meal Plans. Week 12
Perfect Meal Plans Meal Plan Breakfast Lunch Dinner Day 1 Curried Spinach Scramble Taco Salad with Fried Eggs Meatloaf Muffins Topped with Mashed Cauliflower A12 B12 C12 Day 2 Leftovers from B12 B12 A1
7 DAY LOW-CARB DIET PLAN
7 DAY LOW-CARB DIET PLAN............................................................................................................................................................................................................................
Easy Chicken Salad. Leftovers from B2. Basil and Chive Scrambled Eggs. Apple and Pecan Chicken Salad. Super Veggie Chicken Soup
Week 2 Meal Plan Breakfast Lunch Dinner Day 1 Ham and Sweet Potato Breakfast Scramble Easy Chicken Salad Caramelized Cabbage and Pork A2 B2 C2 Day 2 Leftovers from A2 A1 A2 Leftovers from B2 B2 Leftovers
Asian-Inspired Chicken Wraps
Asian-Inspired Chicken Wraps Asian-Inspired Chicken Wraps 1½ lbs. boneless skinless chicken breasts, thinly sliced 2 Tbsp. Avocado Oil 1 Tbsp. Onion Onion Seasoning ¼ cup Honey Teriyaki Sauce 3 Tbsp. Vidalia
lynchburg lemonade Jack Daniel s Tennessee Apple
lynchburg lemonade 1 part Jack Daniel s Tennessee Whiskey 1 part triple sec 1 part sour mix Stir all with 4 parts lemon-lime soda. Garnish with a lemon slice and cherries. jack & coke 1 part Jack Daniel
Cauliflower and Chickpea Curry Recipe from epicurious.com
Cauliflower and Chickpea Curry Recipe from epicurious.com 1 medium-large cauliflower (about 1 3/4 pounds), trimmed Sea salt 2 tablespoons sunflower oil 3 onions, chopped 4 garlic cloves, chopped 1 teaspoon
Easy to. Digest. dinner ideas
Easy to Digest dinner ideas Table of Contents Introduction Irritable Bowel Syndrome baked eggplant chinese marinated pork lemon carrots with parsley homestyle chicken barley soup watermelon banana split
Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon
Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add
Simply Filling, Simply Delicious
Simply Filling, Simply Delicious Power Food-rich meals, menus and snacks Now Including Breakfasts! Table of Contents Our Favorite Flavor Boosts 3 Three Simply Filling Menus Family-Friendly Menu Baked Chicken
Date and Walnut Phyllo Rolls with Greek Yogurt and Honey
Lois, Sharon, Kathy Date and Walnut Phyllo Rolls with Greek Yogurt and Honey... 2 Stuffed Grape Leaves in Egg-Lemon Sauce - Dolmathes Avgolemono... 3 Tsatsiki... 4 Kittencal's Greek Chicken Marinade...
Bountiful Breakfast. Breakfast recipes featuring flavorful
Bountiful Breakfast Breakfast recipes featuring flavorful sausageé The National Hot Dog and Sausage Council is pleased to present ÒBountiful Breakfast,Ó a collection of delicious entrees and side dishes
Savory Socials. F lorid a s. A Collection of Delicious Starters, Hors d oeuvres and Party Essentials
F lorid a s Savory Socials A Collection of Delicious Starters, Hors d oeuvres and Party Essentials Florida Department of Agriculture and Consumer Services Adam H. Putnam, Commissioner Florida s Savory
This Week's Menu: Clam Chowder, Garlic Kale, Black Eyed Pea Salad, Chicken Nuggets, Scallop Potatoes
Gluten Free January 19th Shopping List This Week's Menu: Clam Chowder, Garlic Kale, Black Eyed Pea Salad, Chicken Nuggets, Scallop Potatoes Got it! Meat / Seafood Quantity Notes Est Cost chicken breast
Place tortillas on a work surface. Divide eggs, remaining 1/4 cup cheese, black beans, and avocado.
HAR MONS FOOD for THOUGHT New year s resolutions tend to follow the same pattern year after year we start off with gusto, then we lose our gumption. At Harmons, we want to help your healthy food resolutions
Vegetarian Main Dish Recipes
Vegetarian Main Dish Recipes Easy Homemade Beans No soaking necessary 1 lb beans, dry, pebbles removed water 3 TBSP olive oil 2 garlic cloves, chopped 1 rib celery 1 sm onion 1. Rinse beans well in cold
TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS APPETIZERS VEGETARIAN POULTRY & PORK SEAF O OD. Grilled Salmon with Spinach and Tomato Stack
DETOX RECIPES TA BLE O F CO NT ENT S EGG DISHES & BREAKFAST FOODS 3 Grilled Salmon with Spinach and Tomato Stack Zucchini Hash Browns Grilled Tuna with Salsa Pasta with Tuna, Watercress, Cherry Tomatoes
Preparation. Serves 6. Prep time: 15 minutes active; 30 minutes total.
BUDGET FRIENDLY RECIPES Farmhouse Bean Soup Serves 6. Prep time: 15 minutes active; 30 minutes total. 2 tablespoons Field Day olive oil 1 yellow onion, diced 1 large carrot, peeled and diced 3 parsnips,
MOM S (RAISED FOUR KIDS) MONSTER COOKIES FROM THE KITCHEN OF KELLY MINTER
MOM S (RAISED FOUR KIDS) MONSTER COOKIES FROM THE KITCHEN OF KELLY MINTER INGREDIENTS* 3 cups flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon cinnamon 1 teaspoon salt 3 sticks of
PRODUCE Onion /2 1/2 Celery. Tomatoes 4 Small red potatoes 3 Carrots (need 2 whole carrots or use baby carrots and cut them up)
Chicken & Stuffing Casserole Sautéed Green Beans Vegetable Soup BBQ Meatloaf with Bacon Mashed Potatoes Chicken Pot Pie Crabby Patties 2018 http://www.makedinnereasy.com Grocery List for the week of January
Savor the. Holidays. A gluten-free cookbook from
Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4
oil Cookbook The Includes 30 uniquely created recipes for THE FRYPOD DIGITAL AIR FRYER MODEL#GAF365
The NO oil FRYING Cookbook Includes 30 uniquely created recipes for THE FRYPOD DIGITAL AIR FRYER MODEL#GAF365 TABLE OF CONTENTS APPETIZERS //// P. 4-5 Buffalo Cauliflower Bites / P. 7 Cheddar Scallion
Honey-Lime Sweet Potato, Black Bean and Corn Tacos (Cooking Classy)
Honey-Lime Sweet Potato, Black Bean and Corn Tacos (Cooking Classy) 1 1/2 lbs sweet potatoes, peeled if desired and diced into 1/2-inch cubes 4 Tbsp olive oil, divided 1 tsp cumin 1 tsp paprika 1/4 tsp
1. FAJITA PULLED PORK
1 (2 pound) boneless pork loin roast 1 (4 ounce) can diced green chilies 3 tablespoons Wildtree Fajita 2 tablespoons Wildtree Taco Sauce 1. FAJITA PULLED PORK h ½ cup chicken broth (6-inch) flour tortillas
Balsamic & Herb Burgers. Chicken & Potato Foil Packets
Balsamic & Herb Burgers 1½ pounds lean ground beef 2 tablespoons Pomegranate Balsamic Vinegar of Modena, divided 1 tablespoon Citrus Herb Seasoning ½ cup mayonnaise ½ teaspoon Garlic Garlic Seasoning 6
Ground beef Calzone. Source : Les Aliments 2000 inc.
Ground beef Calzone IngrEdients 1 (15 oz.) ricotta cheese 8 oz. pkg. shredded Mozzarella cheese 1/2 lb. cooked ham, diced 1/4 c. grated Parmesan cheese 1 tbsp. chopped parsley 1 egg 2 (10 oz.) pkg. refrigerated
Asian Egg Crepes with Pork Burnt Ends & Carolina Sauce
Asian Egg Crepes with Pork Burnt Ends & Carolina Sauce These warm Chinese egg crepes are filled with Carolina-inspired pork burnt ends featuring McCormick Smoked Paprika, Garlic and Red Pepper. Made with