Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Chicken breasts and rice casserole

Ingredients

3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced

How to prepare

Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and saut

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Provincial style stuffed eggs

Ingredients

6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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Stuffed grape leaves – armenian

Ingredients

2/3 cup peanut or safflower oil
4 onions, minced
1 tbsp salt
1 tsp allspice
juice of 3 lemons
1 cup good olive oil
1/4 cup tomato sauce (optional)

2 cup long grain white rice
1 1/2 cups water
salt and pepper
fresh mint to taste (optional)
80 cured young, tender grape leaves

How to prepare

Saut

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Crockpot barbecue

Ingredients

1 1/2 lb. Boneless chuck, 1 1/2″ thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 tbsp brown sugar
1 tsp paprika
2 tbsp worcestershire sauce
1/2 cup catsup

1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper

How to prepare

Cut the beef on a diagonal, across the grain into slices 1″ wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on low for 3 to 5 hours.

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Chocolate torte with hazel nuts

Ingredients

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz semi-sweet chocolate
1 cup (or more) of grated hazel nut
Glaze:
3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 tbsp water
1 tsp vanilla

How to prepare

Cream butter with sugar add egg yolks and whole egg mixing well melt chocolate, cool Slightly and add to the above mixture add the grated nuts mix beat whites and fold Them into the mixture Butter well a 10″ springform pan, and sprinkle with dry breadcrumbs put batter into Pan and bake in preheated 350 f oven for app 50 minutes use the knitting needle test For doneness cool and glaze

Glaze:
Cover top and sides of torte with apricot jam melt the rest of the ingredients over A low flame mixing constantly remove from heat and poor over torte

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Tequila hamma hamma oysters

Ingredients

24 freshly shucked hamma hamma oysters
1/3 cup finely diced seedless cucumbers
2 tbsp finely diced red bell pepper
2 tbsp finely diced poblano chile
1/2 tbsp finely chopped serrano chile
2 tbsp fresh lime juice
1 tbsp fresh chopped cilantro
black pepper
sea salt
frozen jose cuervo traditional tequila

How to prepare

Combine the cucumber, peppers, chilies, lime juice, cilantro and black pepper to taste. Cover and refrigerate one hour. Arrange the oysters on a platter with crushed ice. Spoon about 1/2 tbsp of the relish over each oyster. Just before serving sprinkle each with a pinch of salt and a drizzle of tequila.

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Quattro formaggi – williams sonoma pizza book

Ingredients

Potato pizza dough:
1 boiling potato, 5 oz.
1 tsp active dry yeast
3/4 cup plus 2 tbsp lukewarm water
2 1/2 cups all-purpose flour, plus 1/2 cup for working
1 tsp salt

1 tbsp extra virgin olive oil.

2 oz gorgonzola
2 oz fresh goat cheese
2 oz fontina’
2 oz mozzarella
1 tbsp extra virgin olive oil

How to prepare

Boil the potato in water to cover until tender, 20-30 minutes; drain and peel while still hot. Meanwhile, in a small bowl dissolve the yeast in the water and let stand until slightly foamy on top, about ten minutes. In a large bowl stir together the 2 1/2 cups flour and the salt. Pass the hot peeled potato through a sieve into the bowl and form the mixture into a mound. Make a well in the center of the mound and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour and potato into the yeast mixture. Continue stirring until a dough forms. Let rise in an oiled bowl until doubled, 1 to 1 1/2 hours. Turn the dough out onto a surface dusted with the remaining flour. Shape your pizza as desired, let rise on a peel dusted with cornmeal for about 15 minutes and proceed. Makes enough dough for a 12″ thin-crust or a 9″ thick crust pizza.
Preheat an oven to 450f. If using a baking stone or tiles, place in the oven now. Place the gorgonzola and goat cheeses in the freezer to make them easier to slice. Thinly slice the four cheese separately. Shape the pizza dough and top with the cheeses. Transfer to the oven and bake for 10 minutes. Reduce the oven to 400f and bake until golden, about 10 minutes. Drizzle the oil over the top and serve immediately.

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Mexican deviled eggs

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tbsp sliced green onions
1 tbsp sour cream
Salt to taste

How to prepare

Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serve

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