Emince Zurichoise
Emince Zurichoise
Ingredients| 7oogr veal, 100gr mushrooms, 1 tbsp oil, 2 tbsp flour, 1 finly minced onion, salt, paprika , chervil & pepper 1/2 tsp each, 2 cups white wine, 1 cup cream, 1 tbsp minced parsley. |
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Preparation
Flour meat, saute in oil & flavor. Add wine to meat and let simmer on low heat. Separatly saute onions and sliced mushrooms then add to meat and mix. Add cream and heat up, add parsley last and serve
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Tenderloin Cordon Rouge
Fill steak with ham and pat?, close off with tooth picks, salt & pepper steak, grill and serve
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Salt & pepper meat add flour, fry for a few seconds on both sides in butter on high heat and set aside, Dice all vegetables (exept tomatoe) and saute for a 1 minute, add meat again and wine, add tomatoes and bouillon and roast in oven at 375F for 1 1/2 hour. Add parsly & ceste 5 min befor finish
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Piccata Locanda Ticinese
Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil. keep warm. warm ham in butter. take ham out of pan and add on top of meat. add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes. pour sauce over meat and ham.add some parsley on top.<
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Pork Goulash
Place pot on range over medium heat. Add oil, preheat and cook onions, stirring until wilted. Add pork; cook until meat loses pink color, stir often. Stir in paprika, garlic and tomato puree. Sprinkle with salt, pepper and flour and stir to coat meat. If there is a noticeable amount of liquid, o
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Brown pork chop in oven-proof frying pan. Remove chops and brown onions in butter. Sprinkle onions with flour, salt and pepper and mix well. Add wine mixed with soy sauce. Stir and cook until thickened. Add pork chops. Cover pan and bake for 1 hour at 350 degrees. Serve with rice.
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Make small cuts in each pork chop with a sharp knife; insert slice of garlic in each cut. Cook pork in a 10-inch skillet over medium heat until brown; drain. Sprinkle with salt and pepper. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until pork is done, 25 to 30
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Pork Chops in Orange Wine Sauce
Brown pork chops in oil and drain. In saucepan, add flour to butter, stirring until thick. Slowly stir in orange juice and wine. Cook and stir until thick. Add brown sugar and salt. Place chops in shallow casserole and pour sauce over them. Cover and bake at 350 degrees for 45 to 60 minutes
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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
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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.
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.
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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
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
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
TAG: glaze, tenderloins, minutes, apricot, grill, powder, ginger, remaining, ,
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
TAG: glaze, tenderloins, minutes, apricot, grill, powder, ginger, remaining, ,
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
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
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
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