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Old February 9th, 2007, 05:38 AM   #1
RogerSP
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Default Meat Recipes

It's only smoked pork ribs with BBQ sauce and onion cooked in a pressure cooker. I "invented" this recipe, so it's quite easy, but you have to know how to use a pressure cooker, 'cause I overcooked and the bottom of the pressure cooker got toasted - a real mess to clean up!

SMOKED PORK RIBS WITH BBQ SAUCE

1 Smoked Pork Ribs (desalted)
2 Onions
1 tb spoon Butter
2 laurels leafs
1 1/2 cup of water (300 ml)
5 McDonalds BBQ Sauce (those for Chicken Nuggets) - or use one of your taste

Boil for 3 minutes the smoked pork ribs in hot water to take out the fat.

Melt the butter, brown the sliced onion on low heat. If you do this on high heat it will burn and taste bitter.

Blend the BBQ sauce and water (300 ml).

Put the laurels leafs, the BBQ Sauce and the smoked pork ribs in the pressure cooker. Cook it for 30 minutes after it gets pressure.

Voilá!

After it cooks, if the sauce isn't creamy, leave it cooking for a while. If the pork ribs aren't smooth as you wish, put it back again in pressure. But ATTENTION - maybe you may have to put more water so it wont burn/toast.


Is it clear?! If it's confusing ask me!

Last edited by Kathie Fry; February 10th, 2007 at 04:47 AM.
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Old February 11th, 2007, 12:01 AM   #2
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As the celebrity that got this brought back from France says: This is a Winner

STEAK AU POIVRE (BLACK PEPPER STEAK

sirloin steak
peppercorns
dry white wine
brandy(optional)
cooking oil
watercress

1. Wipe with a damp cloth: a 1 3/4-inch sirloin steak (3 lbs). Dry carefully.

2. Coarsely crush: 2 tablespoon peppercorns. (Use a mortar and pestle or a
wooden bowl and a potato masher.)

3. Pound crushed pepper into both sides of the steak, smacking it in with flat side of a cleaver or the potato masher. Steak should be quite thickly covered. Let stand for 2 hours.

4. In a heavy skillet heat: 1 tablespoon butter and 1 teaspoon cooking oil (This mixutre can get hotter without burning than butter alone.)

5. Over high heat sear steak quickly on both sides. Cook 5 minutes on each side.

6. Remove steak to a hot platter.

7. Stir into pan: 2/3 cup dry white wine and 1 tablespoon brand (optional). Boil wine rapidly for 2 minutes, scraping up brown meat drippings at bottom of pan.

8. Remove from heat and swirl in 2 tablelspoon of butter.

Strain the sauce over the steak (or don't strain if you wnat the loose bits of pepper too.) and garnish with watercress.
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Old February 14th, 2007, 09:19 PM   #3
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Here is one from my friend in Belgium. She is a really nice lady and loves to cook as much as listening to music.

Here goes:
Here another Belgian Classic

Belgian Beef Stew With Beer

6-8 servings 2¼ hours 15 min prep

3 lbs stewing beef, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
3 medium onions, sliced
2 garlic cloves, chopped
3 tablespoons flour
1 cup beef broth
1 (12 ounce) can beer
1 tablespoon white wine vinegar
1/2 teaspoon thyme
2 bay leaves

Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
Meanwhile whisk the flour into the beef broth.
Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
You could also use a slow cooker for this, and cook for 8 hours.

Very tasty eaten with Belgian Fries

THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
You won't need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you're all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer.

Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch.

The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer.

Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste



Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.

When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.

Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

Serves 4 to 6.
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Old February 15th, 2007, 08:49 PM   #4
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Here is one from Wisconsin. Diana is another cook in the kitchen.

Spicy Orange Beef Stir-Fry

INGREDIENTS:
· 1 tablespoon cornstarch
· 1 cup beef broth
· 1/4 cup soy sauce
· 1/4 cup dry sherry
· 1/4 cup orange marmalade
· 1/2 teaspoon crushed red pepper flakes
· 2 tablespoons vegetable oil
· 1 pound beef sirloin steak, sliced thinly across the grain
· 1 tablespoon finely chopped orange zest
· 2 cloves garlic, minced
· 3/4 teaspoon ground ginger
· 3 green onions cut into 1-inch pieces

DIRECTIONS:
1. Mix cornstarch, broth, soy, sherry, marmalade and pepper flakes.

2.Heat oil in a large skillet or wok over medium-high heat. When wisps of smoke start to rise from the pan, stir-fry steak in 2 batches, cooking until well-browned, about 3 minutes per batch. Return steak to skillet; add orange zest, garlic and ginger; stir-fry until fragrant, about 1 minute.

3.Pour broth mixture over beef and stir constantly to blend. Bring to a boil and cook until sauce thickens and flavors blend, about 2 minutes. Stir in green onions and serve hot. Servings Per Recipe 4

Amount Per Serving:
Calories 320, Calories from Fat 149, Total Fat 16.6g, Sturated Fat 4.9g, Cholesterol 61mg, odium 1257mg, Total Carbohydrates 20.9g, Dietary Fiber 0.8g, Potein 20.9g

Diana

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Old February 15th, 2007, 08:53 PM   #5
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Wisconsin in the house again:

Mom's Vegetable Beef Pot Roast

Ingredients:
3-4 pound beef rump or chuck roast
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon celery seeds
1/4 teaspoon garlic powder
1 can beef stock
1 can stewed tomatoes
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped potatoes
1/2 cup chopped onions

Directions:
In a bowl, combine salt, pepper, paprika onion powder, celery seeds and garlic powder. Take half of the dry mixture and rub into all sides of the meat. In a slowcooker or crock pot, combine seasoned beef with the tomatoes, carrots, celery, potatoes, onions, beef broth and bouillon. Add the rest of the dry seasonings mix. Cover and let cook on low for 8-10 hours or until meat is tender. If gravy is preferred just thicken juices with flour dissolved in a small amount of cold water after removing meat from pot. Makes 6-8 servings.
Diana

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Old March 6th, 2007, 12:01 AM   #6
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Hey Roger,

I hope you didn't forget me on the sweets section? I was hoping you would be able to translate it, but if not no sweat.

ROAST PORK(SCHWEINEBRATEN)

3 1/2 lb pork loin
Onion salt, marjoram, and pepper to taste
4 cups drained sauerkraut
2 red apples, thinly sliced
1/2 cup apple juice
1 tablespoon brown sugar
2 tablespoons butter

Sprinkle pork with onion salt, marjoram and pepper. Place in roasting pan. Place in 450F.oven; reduce temperature to 350F. Roast for 1 hour and 45 minutes or to 185 F. on meat thermometer. Combine remaining ingredients in saucepan. Simmer for 5 to 10 minutes or just until apples are tender. Place roast on serving platter. Spoon apples around roast. Garnish with apple slices and parsley.

Yield: 6 to 8 servings.
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Old March 6th, 2007, 12:34 AM   #7
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It is an Allergy filled day and so here I stay in.
(I have to admit I have never tried this)

MARZETTI
From Italy
1 1/2 lbs ground chuck
2 medium onions, chopped
2 medium green peppers, chopped
1 cup chopped celery
1 8 oz can sliced mushrooms, drained
3 cups curly egg noodles
4 cups tomato juice
1/4 teaspoon garlic powder
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup Parmesan cheese

Brown ground chuck in saucepan, stirring until crumbly; drain. Add remaining ingredients except cheese; mix well. Simmer, covered, for 35 minutes. Spoon into serving bowl. sprinkle with cheese. Let stand for 5 minutes. Serve hot or cold.

Yield: 8 servings
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Old November 26th, 2007, 06:49 PM   #8
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Quote:
Orginally submitted by PastSkater
VIETNAMESE MARINATED FLANK STEAK

Makes 4 servings

Ingredients:

1 flank steak, usually about 2 pounds
4 ounces Vietnamese Tangerine Dipping Sauce

Preparation:

Make the marinade a few hours before you will use it so that the flavor has time to bloom. Stored in a glass jar under refrigeration, this sauce will last for a week or so.

Trim the flank steak of any silver skin and place it in a zip lock style bag and pour the sauce into the bag. Marinate under refrigeration for a least four hours.

I prefer to grill flank steak and I always cook it on high for about 3 minutes on each side so that it is just hitting medium rare. Then let the steak rest for about 5 minutes before you slice it. Slice against the grain of the meat in thin strips. If you are comfortable doing so, cut the meat on a bias (angle) and serve immediately.

If you like, you may serve a little of the reserved sauce on the side in small dishes. It's OK to heat it up, but don't boil it.
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Old November 26th, 2007, 06:53 PM   #9
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Quote:
Originally submitted by pastskater:
Wild Man with a Shotgun Dinner for Two
(Makes 2 servings)

Ingredients:

1 pound sirloin steak, about 3/4 inch thick
1 tablespoon (or more) Shotgun Rub
6 button mushrooms
2 slices of onion, thick sliced
your favorite Italian dressing

Preparation:

Rub the steak with Shotgun Willie’s Rowdy Rub about 20 minutes before grilling and allow steak to sit at room temperature.

Put the mushrooms and onion slices on a plate and drizzle a couple tablespoons of dressing over them.

Place all on the grill for about 8 minutes until steak is cooked to desired doneness. Put the onion slices and mushrooms on top of the steak and allow to rest a minute or two. Cut the steak in half and serve.
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Old November 26th, 2007, 08:26 PM   #10
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Default Beef Tenderloin Steaks with Blue Cheese Topping

Quote:
Originally posted by pastskater:
Beef Tenderloin Steaks with Blue Cheese Topping
(Makes 4 servings)

Ingredients:

Steaks:
4 beef tenderloin steaks, cut 1 inch thick (about 1 pound)
1 large clove garlic, cut in half
1/2 teaspoon salt
2 teaspoons chopped fresh parsley

Blue Cheese Topping:
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain yogurt
2 teaspoons minced onion
dash ground white pepper

Preparation:

Combine topping ingredients in small bowl.

Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat.

Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping.

Season with salt, sprinkle with parsley.
Grilling Note: Place well-trimmed steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare to medium doneness, turning occasionally. One minute before steaks are done, top evenly with topping.
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Old December 9th, 2007, 04:18 AM   #11
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from some friends on the Island
Stuffed Roast Beef
INGREDIENTS :

1 medium rib eye
1 small onion
2 gloves garlic
Thyme
Scallion
Crushed pimiento seeds
½ hot scotch bonnet pepper
Pick-a-pepper sauce
Paprika
Corn starch
Soy Sauce
Ketchup
Oil
Salt & Black pepper



Dice all of the seasoning and mix with a little pick-a-pepper sauce and salt.
Make small holes in roast and stuff the mix seasoning in the holes, all around, leaving enough seasoning to make gravy.
Add Soy sauce, ketchup, salt, black pepper, paprika, pick-a-pepper and rub along meat.
Let stand for a while.
Heat oil in skillet, shake excess seasoning off. Add meat.
Cook over medium heat, turning constantly to prevent sticking. Let it brown on each side. Do not add a lot of water. Just a little each time it dries out.
Keep adding water until cooked.
When cooked, remove from skillet to make gravy.
Make corn starch in a paste and add to stock to make gravy. Serve over a bed of white rice or rice and peas
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Old December 11th, 2007, 01:19 AM   #12
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Jaegerschnitzlel Ingredients:

2 tsp. vegetable oil
1 tbsp. butter unsalted
3 cups thinly sliced mushrooms
1 cup diced bell pepper
1 cup diced yellow onion
1 cup thinly sliced cooked carrot
3 minced fresh garlic cloves
1 fresh diced tomato
3 oz. white wine
12 oz. beef stock
4 oz. heavy cream
1 tsp. Spanish paprika powder
2 tbsp. water
1 tbsp. cornstarch
1 1/2 lb. pork tenderloin
1/2 tsp. black pepper

1. Trim fat from pork; cut pork crosswise into 16 pieces.
Place each piece between 2 sheets of heavy duty plastic wrap,
and flatten each piece to 1/4 inch thickness using a meat
mallet or rolling pin
2. Heat Saute pan over medium high heat. Add onions,
mushrooms bell peppers and garlic; sauté for 5 minutes
3. Add beef stock and heavy cream; reduce heat and simmer
5 minutes until peppers are tender.
4.Combine cornstarch, paprika and water in a small bowl.
Stir into sauce mixture: cook 3 minutes until lightly thick.
Keep warm.
5. Sprinkle salt and black pepper on each side of each pork
cutlet to your taste. Place a large nonstick skillet coated with
cooking spray over medium high heat until hot.
6. Add pork: sear on each side, deglaze pan with white wine.
7. Add Sauce mixture, carrots and diced tomatoes and bring
back to boil.
8. Serve cutlets on top of Spaetzle or butter noodles.
Garnish with chopped parsley or chives.
sorry it seems my German writer has a bit of a headache writing english
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Old December 14th, 2007, 05:36 PM   #13
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Default Breakfast with bacon

This is from the Old west days, when Fred Harvey station restraurants were linked to the beginning of civilized way of the USA. Judy Garland made a musical about such a place in, "Harvey Girls."
(Couldn't remember if I had this on the old recipe forum)
HARVEY GIRL ORANGE PANCAKES
Makes about 36 pancakes
oranges
packaged pancake mix
bacon
butter
maple syrup or honey

1. Gate: the thin orange rind from ½ orange.
2. Squeeze the juice from: 2 or 3 oranges. You will need one cup.
3. Peel and section: ½ orange, being carful to remove all of the bitter white skin and membrane. Do this over a bowl to catch the juice.. Dice the sections and put them in bowl. You should have ¼ cup.
4. Combine: 1 cup packaged pancake mix with the cup of orange juice, the grated orange rind, and the ¼ cup diced orange sections.
5. heat a griddle and put a little butter on it. Use a 1 tbsp batter for each pancake.

PRESENTATION
The will be about 2 ¾ inches in diameter. We serve 6 to each person with maple syrup or honey on the side, and a platter of crisp bacon to go with them.
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Old December 20th, 2007, 01:05 PM   #14
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Pigs in a blanket



4 C. sifted flour 3 t. baking powder
1 C. butter
2 lbs. ground pork, seasoned
Add enough water to make a dough that will roll easily.
Cut dough in squares. Form meat into rolls one inch thick and four inches long. Roll dough around meat. Bake in moderate oven until light brown.
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Old December 21st, 2007, 03:51 PM   #15
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BEEF Croquettes

cold cooked beef
1 teaspoonful of salt
1 teaspoonful of onion juice
dash of cayenne
1/4 teaspoonful of pepper
grating of nutmeg
1/2 pint of milk
1 tablespoonful of butter
2 tablespoonfuls of flour
1 egg
bread crumbs


Chop sufficient cold cooked beef to make one pint; add to it salt, onion juice, cayenne, pepper, and nutmeg. Put milk over the fire. Rub together butter and flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire; mix with it the meat, and turn out to cool. When cold, form into croquettes. Beat egg, add to it a tablespoonful of warm water, and beat again. Dip the croquettes first into this, then roll them in bread crumbs, and fry them in smoking hot fat. They may be served plain or with tomato sauce.
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Old December 21st, 2007, 03:52 PM   #16
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BAKED HAM

Wash and scrub ham in warm water, soak over night.

Drain and put on to boil with cold water enough to cover; boil slowly 4 to 5 hours or until tender.

Cool in water in which it was boiled; remove skin carefully.

Cover with 1 cup brown sugar, 1 cup flour and 1/2 teaspoon pepper; add 2 cups cold water.

Bake in very hot oven 45 to 60 minutes; baste often.

When brown on both sides add 1 cup cider or 1/2 cup vinegar and thicken gravy with 2 tablespoons flour.
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Old December 23rd, 2007, 02:25 PM   #17
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Beef Fillets with mustard sauce
Serves 4


Ingredients:
1/3 stick softened butter
3 tsp dijon mustard
1 Tbsp brandy or cognac
1 Tbsp clarified butter
4 fillet mignon
4 Tbsp dry white wine
1 cup beef stock
salt and pepper to taste

Instructions:
Cream butter with mustard and brandy and set aside. Cook beef in very hot cast iron pan with clarified butter, until desired degree of doneness. Remove to serving platter and keep warm. Pour off fat from pan. Deglaze pan with white wine, scraping to incorporate brown bits of meat from bottom and sides fo pan. Reduce by half. Add beef stock and reduce to syrupy consistency. Adjust seasonings, if necessary. Take pan off heat and whisk in the flavored butter, bit by bit. To serve, spoon sauce into warmed plate, place 1 fillet in center of sauce, and spoon a little more sauce over meat. Garnish with flash fired leeks, piled atop meat.
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Old December 29th, 2007, 10:43 PM   #18
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BONED PORK LOIN WITH APPLE CREAM SAUCE

SERVES 6

1 X 1.35 kg/3 lb. boned pork loin, rolled and tied

15ml/1tbsp fresh thyme leaves or 5ml/1 tsp dried thyme
salt and pepper
fresh thyme sprigs, watercress and sliced apples, to garnish

FOR THE SAUCE


20g/ 2/3 oz/1 tbsp. butter
1 onion, chopped
2 apples, cored, peeled, and chopped
150ml/1/4 pint/2/3 cup whipping or double (heavy) cream
7.5 ml/ 1 ½ tsp Dijon mustard
15ml/1 tbsp. creamed horseradish

1. Preheat a 190C/375F/Gas 5 oven
2. Untie the pork loin. Trim off the skin and most of the fat. Lay the pork out flat, outer-side down. Sprinkle it with thyme, salt and pepper and press into the meat.
3. Roll up the loin again and tie it knot a neat shape with string.
4. Put the pork loin on a rack in a small roasting tin (pan). Roast for 1 ¼-1 ½ hours or until well-cooked.
5. Meanwhile, for the sauce, melt the butter in a saucepan and add the onion and apples. Cook over a low heat for 20-25 minutes, stirring occasionally, until very soft.
6. Allow the apple mixture to cool slightly, then transfer it to a food processor. Add the cream, mustard and horseradish. Blend until smooth. Season with salt and pepper. Return the sauce to the pan and re-heat just before serving.
When the pork is cooked, remove it from the oven to rest for about 10 minutes before carving. Garnish with thyme, watercress and apples.
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Old January 11th, 2008, 02:06 PM   #19
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this was sent to me some days ago:

Home-Style Chili
1-1/2 lbs. ground beef
2 to 3 onions, chopped
2 cloves garlic, minced
2 t. chili powder
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. ground cloves
4 c. tomato juice
2 16-oz. cans kidney beans, drained and rinsed
16-oz. pkg. thin spaghetti, cooked
1 to 2 t. butter
8-oz. pkg. shredded Cheddar cheese
Optional: additional chopped onion
Garnish: oyster crackers

In a stockpot over medium heat, brown ground beef, onions and garlic; drain. Add spices; cook and stir for several minutes. Stir in juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 30 minutes. Stir in beans; cover and simmer for 15 minutes, stirring occasionally; set aside. Toss hot spaghetti with butter. To serve, ladle chili over spaghetti. Top with cheese for 3-way chili; add onion for 4-way. Serve with crackers. Makes 4 to 6 servings.
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Old January 11th, 2008, 02:09 PM   #20
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sorry dupo

file h*ll
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