Recipes
Pork Chops with Pears
Heat oven to 350F. Grease bottom of large skillet with a small amount of oil. Brown chops; place in shallow pan and sason with salt and pepper. Arrange pears hollow side up around the prok chips; drizzle orange juice all over. Sprinkle with brown sugar and cinnamon; pour sherry over pears and ch
Pork Chops with Mushroom and Sour Cream Stuffing
Preheat oven to 350 degrees. Cut pocket in chops. Saute onion in drippings.
Add mushrooms, cook about 2 minutes. Add other ingredients. Add enough sour cream to moisten mixture. Stuff chops, close with toothpicks. Arrange chops in baking dish. Cover for 30 minutes. Remove cover and bake for
Pork Medallions in Brandy - Pear Sauce
Puree together; simmer in sauce pan, stirring occasionally, until reduced by half, about 20 minutes.
Add pear mixture to pan, reduce heat to simmer. Continue cooking 7 to 8 minutes. Serve immediately. Serve medallions with sauce on side.
Pork Medallions with Sherry and Orange
Cut tenderloin into thin slices and put in plastic ziplock bag. Add next four ingredients. Rub to coat pork well. Chill for several hours.
Remove pork, reserving marinade. Put marmalade and next three ingredients in saucepan. Heat to a boil, reduce heat to a simmer, cover and simmer 10 minu
Pork Mediterranean
In a large skillet brown half of the pork in hot oil. Brown remaining pork with onion rings and garlic. Return all pork to skillet. Stir in undrained tomatoes, bouillon granules, thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes or until tender.
Skim
Pork Tenderloin With an Apricot Ginger Glaze
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in
Pork Tenderloin with Cinnamon and Pineapple
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tbsp margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender.
Place pork pieces on serving plate; keep warm. Add remaining 1 tbsp margarin
Pork Tenderloin with Hawaiian Sauce
In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat.
Remove from grill when done (170 deg
Pork Tenderloin with Pineapple Mango Salsa
Season the pork tenderloins with salt and the roll in a pie plat with jerk seasoning to coat on all sides. Some jerk spice blends are hotter than others so season accordingly. If you like your food spicy add some red chili pepper flakes to the jerk spice.
Combine the chutney and drained pin
Pork Tenderloin with Raspberry Mint Sauce
Place pork tenderloins in shallow baking pan. Roast at 350 degrees F. for 30 minutes.
Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil.
Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually
Pork Tenderloin and Wild Mushroom Strudel
Shape tenderloins into tight "sausages" with the aid of plastic wrap. Place in freezer for about an hour to firm up. Once firm, remove plastic wrap and grill over hot coals to medium rare. Remove and cool to room temperature. Grill or saute mushrooms. If sauteing, use very little butter so mushr
Quiche
Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.
Divid
Pork Tenderloin in Wine SaucePork Paprika
Rub the pork tenderloin with pepper. Melt butter in a large skillet with cooking oil.
Add tenderloin and quickly brown on all sides. Remove from heat and carefully add 1/4 cup wine, 1/4 cup water, and basil. Cover and simmer for 15-20 minutes or till pork is done.
Remove tenderloin and
Pork Paprika
In large fry pan cook onion and pork olive oil. Add paprika, tomato paste, sour cream, salt and pepper. Stir constantly until mixture is hot. Serve over rice.
Pork in Red Chili Sauce
Heat a well seasoned cast-iron skillet, then add pork, (if you do not have a cast-iron skillet, use a nonstick one.). Saute pork until brown, about 10 minutes.
Combine chili powder, garlic, oregano, cinnamon, cloves, cumin, and 1 cup stock in a food processor or blender and process until in
Pork Roast with Apricot-Prune Dressing and Wine
Spread combined mustard and 2 tbsp brown sugar over pork roast. Place roast in shallow roasting pan. Insert meat thermometer. Roast in a 325 degree F. oven for 1 1/2 hours, basting with 1/2 cup of the apple juice every 30 minutes.
Combine fruits, wine, 3/4 cup of the apple juice, brown suga
Rib Chop with Coconut and Orange
In blender or food processor container, combine the 1/2 cup coconut and orange juice. Blend or process about 30 seconds to one minute, or until nearly smooth. Strain, pressing liquid from solids. Discard solids.
Add salt and hot pepper sauce to orange juice mixture. Brush chops with orange
Roast Pork in Banana Sauce
Brown roast in hot oil. Place in roasting pan. Salt and pepper to taste. Sprinkle with onions, garlic and green chilies.
Combine rest of ingredients to make banana sauce and pour over the meat. Cover pan and roast in oven at 350 degrees for 1 1/2-2 hours. Baste frequently.
Remove roas
Roast Pork Chops
Combine juice, mustard, brown sugar, salt, and pepper. Add chops. Marinate for a little while then cook covered for 1 hour at 350 degrees.
Roasted Pork with Rum
Trim pork loin of any fat. Cut into 1 1/2-inch-thick chops. Combine remaining ingredients; add pork chops and cover and refrigerate for 24 hours.
Remove pork from marinade, reserving marinade. Roast chops on rack in shallow pan in 350 degree F. oven to an internal temperature of 155-160 deg
Roast Suckling Pig
Melt the butter in a skillet and stir in the onion and celery. Cook over low heat until the onion is soft, add this mixture to the crumbs and toss lightly with plenty of pepper and salt.
Preheat the oven to 350 F. Rub the pig with the oil and sprinkle with salt and pepper. Stuff light
Stone Soup
For dry beans:
Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot, fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hours. Continue as with canned beans below.
For canned bean
Saucy Pork with Wite Wine and Banana
Cut pork crosswise into 12 slices; lightly pound each slice with meat mallet. Combine flour, salt and pepper; dredge pork.
In nonstick frypan brown half of the pork in hot cooking oil over medium heat. Remove from skillet; brown the remaining pork. Pour off pan drippings.
Return all po
Sherry Apple Pork Chops
In large skillet, brown chops in butter. Drain excess fat. Cover chops with apples and onion. Combine remaining ingredients and pour over chops. Cover and simmer 1 hour or until done.
Slim Walnut-Raisin Chops
Marinate pork chops in combined orange juice and vinegar for 20 minutes. Remove and reserve juices. Brown marinated chops in hot oil; remove. Add sherry and raisins to reserved juices. Boil until reduced by half.
Add pork chops and walnuts to pan; cover and cook over low heat for 5 minutes
Sticky Maple Syrup Ribs
Mix together the tomato puree and cornstarch to make a pasta. Stir in the lime juice, maple syrup, garlic, chili, and salt.
Preheat the broiler to medium, rub the mixture into the pork ribs then arrange on a broiler rack.
Cook under the broiler or on a barbecue for 30 minutes, turning
Stir-Fried Gingered Pork and Vegetables
Heat 1 tbsp oil in 9 inch skillet and saute pork over high heat until it begins to brown. Sprinkle sugar and 3 tsp soy sauce over meat, cooking and stirring for 1 minute; add ginger and cook 2 more minutes. Place meat on plate and keep warm. In same skillet, heat 2 tbsp oil until hot. Add vegeta
Stir-Fried Pork with Pasta and Vegetables
Heat the sesame oil in a preheated wok. Season the pork and stir-fry for 5 minutes.
Bring a pan of salted water to a boil. Add the taglioni and olive oil and cook for 12 minutes. Set aside and keep warm.
Add the shallots, garlic, ginger, chili to the wok and stir-fry for 2 minutes. Add
Stir-Fried Pork and Peanuts
Toss pork slices with a mixture of cornstarch, sherry and soy sauce. Refrigerate at least 1 hour.
Heat peanut oil in a large skillet or wok over high heat. Add scallions and garlic; stir-fry 1 minute. Add pork mixture and stir- fry until meat loses its pink color. Mix in carrots and green p
Szechuan Pork
Marinate pork strips in combined 3 tbsp soy sauce and 1 tbsp cornstarch for 30 minutes.
Heat 1 tsp oil in wok. Stir-fry peanuts and crushed red pepper over medium-high heat for 2 minutes; remove. In remaining oil, stir-fry pork and ginger until lightly browned.
Add broth, vinegar, 2 tb
Sweet and Sour Pork
Bake ribs at 350 degrees for 1/2 hour on each side. Drain meat.
Blend first 3 ingredients. Stir in vinegar, juice, and tomato paste. Cook in saucepan, stirring constantly until thick and glossy. Makes about 3 cups. Pour over ribs and bake 10 minutes.
Thai-Style Yelow Pork Curry
Heat the oil in a large pan and cook the scallions and garlic for 2 minutes. Add the pork and eggplant and stir-fry for 3-4 minutes until the pork turns creamy white.
Stir in the coconut milk, lime leaves, and curry paste and simmer for 10 minutes.
Add the shiitake mushrooms and water
Souvlaki Dressing
Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.
Vermont Pork Chops with Squash and Raisins
Combine flour and seasonings; reserve 2 tbsp. Melt 2 tbsp butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat.
Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tbsp butter.
Avocado Aperitif
Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.
Banana-Pineapple Yogurt Smoothie
Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.
Banana Split Shake
Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended.
Pour into chilled glasses. Serve immediately.
Brandy Milk Punch
In a blender put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg.
Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg.
Serve the drink at once.
Caribbean Castaway Punch
Stir first 7 ingredients in large punch bowl. Refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.)
Add block of ice or ice cubes to bowl with punch. Ladle punch into glasses.
Caribbean Fruit Shake
Peel banana and break into pieces. Place in blender or food processor. Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy.