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Recipes
PORK SCALLOPINE w/ lemon-caper sauce
By LindaW1955
1. Preheat broiler to high w/ rack 6" from elements w/ broiler pan inside 2
- 1 lb pork tenderloin sliced into twelve 3/4" pieces
- 1 1/4 cup panko
- 1/3 cup grated parmesan
- 1 egg white
- 1 TBS water
- 1 TBS butter
- 1 TBS AP flour
- 1 cup chicken broth
- 2 TBS caper
- 1 TBS each lemon zest and lemon juice
- 1 TBS chopped fresh sage
EVERYTHING CRACKERS
By LindaW1955
SAUCE MAGAZINE
- 4 cups flour
- 2 TBS Everything Spice Blend
- 2 1/2 tap Kosher salt
- 2 tap sugar
- 1/2 cup + 2 TBS olive oil
- 12-14 TBS ice water (about 3/4 cup)
HOT CHICKEN AND CHIPS RETRO
By LindaW1955
Calories:321 (31% from fat) Fat:10
- 4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 (8-ounce) can sliced water chestnuts, drained and chopped
- 1/2 cup low-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup (3 ounces) shredded Swiss cheese
- 3/4 cup crushed baked potato chips (about 2 ounces)
PORK LOIN FRENCH DIP au jus
By LindaW1955
Fine Cooking
- AU JUS
- 1 T olive oil
- 1/2 c chopped onion
- 1/2 c chopped cleery
- 1/2 c chopped carrots
- 1 T tomato paste
- 2 c chicken broth
- 2 c beef broth
- 1 bay leaf
- salt and pepper
- PORK
- Seasoned salt / garlic pepper
- shopping list
- 1 TBS kosher salt
- 2 tsp ground black pepper
- 2 tsp garlic powder
- 2 1/2 lb boneless pork loin, timed, halved lengthwise
- hoagie rolls
AMERICA'S TEST KITCHEN STUFFING
By LindaW1955
1. Brown sausage, reserve drippings to saute vegs 2
- 16 cups dried bread
- 1 lb breakfast sausage, browned and drained
- 1 1/2 cups each - diced onion and celery
- butter to equal 4 TBS of drippings
- 1 cup chicken broth
- 1/2 tsp salt
- 2 TBS each fresh sage and thyme
- 1 tsp pepper
- 3 eggs, beaten
- 1 1/2 tsp salt
- 1 1/2 cup chicken broth
- 1 cup dried cherries
- 1 cup chopped, toasted pecans
- turkey wings - browned
FRUIT COBBLER - QUICK AND EASY
By LindaW1955
Prepare fruit and place in 8x8 baking pan Mix cinnamon and sugar together and sprinkle over fruit Sprinkle DRY cake...
- 4-5 Granny Smith apples or 6 peaches
- Jiffy yellow cake mix
- 2 TBS sugar
- 1 TBS cinnamon
- 1 stick butter, melted
MARGARITA FRUIT SALAD
By LindaW1955
1. Combine fruit in a large serving bowl
- 4 cups cubed melon (watermelon, cataloupe, honeydew)
- 1 lb strawberries, hulled
- 1 cup seedless red grapes
- 1 cup fresh blueberries
- 3 TBS agave nectar or honey
- 2 TBS tequila
- I tsp grated lime peel
- 1 TBS fresh lime juice
WELSH RAREBIT
By LindaW1955
1. Toss the cheese w/ 1 tap flour
- 8 OZ sharp cheddar cheese shredded - use BLOCK, not pre-shredded
- 2 TBS AP flour
- 2 TBS salted butter
- 1/2 tap ground black pepper
- 1/8 tap cayenne pepper
- 1 tap Dijon mustard
- 1 tap Worcestershire
- 1 cup brown ale or amber beer
- 2 TBS minced fresh chives
HORSERADISH CARROTS CASSEROLE
By LindaW1955
DIERBERG'S EVERYBODY COOKS
- 4 lbs carrots, sliced diagonally, 1/2" thick
- 1 jar (6.5 ox) creamy horseradish sauce (Reese)
- 3/4 cup light mayo
- 2 TBS melted butter
- 1/2 tap salt
- 1/4 tap ground black pepper
- 1 can French Fried onions
- 2 TBS chopped fresh parsley
GRILLED PORK CHOPS
By LindaW1955
America's Test Kitchen Relish: 1/2 c chopped kalamata, 1/3 c capers- drained and rinsed, 2 onions-chopped, 6 cloves...
- 6 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick
- 3 tablespoons salt
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons honey
- 1 teaspoon anchovy paste
- 1/2 teaspoon pepper
- 1 recipe relish (optional) (see related content)