14 January, 2011

Table: Valentine's Day


DSC_0036-001
Crown Ducal Pink Bristol






Chargers: Waechtersbach (cherry); Dishes: Lenox 'Chirp'
Twig Flatware: Unknown stainless steel; 
Napkins: Flying Needle Gallery 'Straight to the Heart' 
Glassware: Fostoria 'Jamestown' (red)
White placecard holders/vases: Amazon



Polka Dot Tumblers: Target; Heart-shaped: Scarlet Fiesta


Last Updated February 11, 2013

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Valentine Cake inspirations
Valentine Cupcake inspirations

13 January, 2011

Honey Marinades for Pork

  • Honey-Lime Marinade for Pork Chops
  • Honey Rosemary Marinade for Pork Tenderloin



Honey-Limey Marinade for 6 Pork Chops
1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 Tbsp honey
3 cloves garlic, crushed

Directions
Combine all ingredients and pour over 6 (4-oz) lean boneless center-cut pork loin chops (3/4-inch thick). Cover and refrigerate for about 4 hours, occasionally turning chops. 

This recipe is from Southern Living 1991 Annual Recipes (Birmingham: Oxmoor House, Inc, 1991), 33.



Honey-Rosemary Marinade for Pork Tenderloin
1/2 cup honey
1/2 cup Chardonnay
1 Tbsp lemon juice
1 Tbsp Rosemary Olive Oil
1/2 tsp granulated California garlic
1/2 tsp Lemon-Pepper Flavoring

Notes:

Directions
Whisk all ingredients together.

12 January, 2011

Spinach & Artichoke Dip with Crabmeat | Louisiana Cookin'


Spinach & Artichoke Dip with Crabmeat ingredients
"Serves a crowd"
1/2 large onion, chopped fine
1 jalapeño pepper, chopped
1 clove garlic, minced
1 Tbs olive oil
1 (8-oz) box cream cheese
1/2 cup sour cream
1 (10-oz) box spinach, thawed and squeezed dry
1/2-LB crabmeat (white or claw)
1/3 block of Monterey Jack cheese with peppers, cubed
1 can artichoke hearts, quartered and drained
Parmesan cheese, grated
Cayenne pepper, to taste
Bruci’s Blend, to taste

For serving:
Crackers or garlic pita chips

10 January, 2011

Root Beer Shredded Pork BBQ Sandwiches


Root Beer Pork Sandwiches ingredients (6)
Makes about 12 to 16 (regular-size) sandwiches
For meat
1 (4 to 5-lbs.) pork sirloin tip roast 
Granulated garlic powder
Cracked black pepper
2 (12-oz) cans A&W Root Beer, not diet

For additional sauce
2 (12-oz) cans A&W Root Beernot diet (see Notes below)
1 (40-oz) bottle Sweet Baby Ray's Original BBQ Sauce

For serving
2 (8-count) pkgs sandwich buns
Slaw, if desired (try this or this)


Root Beer Pork Sandwiches Directions
Cook meat 
Pierce the pork and generously rub it with granulated garlic and black pepper. Place the pork in a slow cooker and pour root beer over the meat.

Cover and cook on Low until pork shreds easily with a fork, about six (6) hours, depending upon your roast size and crock-pot. At three (3) hours, I carefully turn roast over for remaining cooking time.


If desired, prepare additional sauce 
I allow the last one to two (1-2) hours of the roast cooking time to prepare sauce. Mix all sauce ingredients in a saucepan and simmer until reduced by half. Serve with shredded pork.


Prepare sandwiches
Shred and chop the cooked pork. Place in baking dish and pour over BBQ sauce, tossing to combine. 

Serve immediately on sandwich buns or cover dish until ready to serve. Refrigerate any remaining portions.

After crock-pot has cooked, cool, drain and discard the root beer.



Root Beer Pork Sandwiches Notes
  • For an easy side dish, heat Bush's Best Original Baked Beans as directed on the can, but add your choice of BBQ sauce; I use about 1/2 cup to each 28-oz can of beans.

  • Once the pork roast has cooked, I have used the hot cooking liquid to make the extra BBQ sauce.



Index
Crock-pot
pork
Sandwiches

Page Last Modified 20 May 2016

Chicken Pineapple Oriental

This recipe was retrieved from RecipeGoldmine.com.

Chicken Pineapple Oriental ingredients
Makes 4 servings
1 to 1.5-LBS chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 Tbsp plus 1 tsp teriyaki sauce
2 cloves garlic sliced thinly
1 Tbsp dried minced onion (or 1 bunch fresh green onions, chopped)
1 Tbsp lemon juice
1/2 tsp ginger
Dash cayenne, to taste
1 (10-oz) pkg sugar snap peas or snow peas, thawed

For serving:
Steamed rice

08 January, 2011

Groovy Cake | Bright Ideas

Here is one version of a "tie-dyed" cake from BrightIdeas.com



Groovy "Tie-Dyed" Cake ingredients
Makes 16 servings
1 (18.25-oz) box white cake mix
3 whole eggs
1/3 cup vegetable oil
1 cup buttermilk
Red, blue, green and yellow food coloring
2 (12-oz) cans whipped vanilla frosting
Assorted colors decorating gel tubes
1/2 cup Skittles® Bite Size Candies
2 (8-inch) round cake pans

Festive Strawberry Cheddar Ball


Festive Strawberry Cheddar Ball ingredients
Makes 12 to 15 appetizer servings
8-oz cream cheese, softened
4-oz sharp cheddar cheese, grated
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
3 whole green onions, finely diced

For serving
12-oz strawberry preserves
Assorted wheat or onion crackers

Variation(s)
Use white cheddar instead of the sharp cheddar.

View substitutes for strawberry preserves.


Notes:  Housewarming Jan 1986


Festive Strawberry Cheddar Ball Directions
The day before serving, and in a medium bowl, mix the cream cheese with next four (4) ingredients (through green onions); shape into a ball. Cover and refrigerate overnight.

To serve, place ball on plate. Shape into "doughnut" with deep center hole; spoon preserves inside. Serve with crackers.

03 January, 2011

Marinated Mozzarella | Southern Living

Photo: Beth Dreiling Hontzas

Marinated Mozzarella ingredients
Makes about 4 cups
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 Tbsp finely chopped fresh flat-leaf parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper


For garnish:
Flat-leaf parsley sprigs
Fresh rosemary stems

Orange Bread | Lisa Gianotti Ware

Good for breakfast or dessert. This orange bread recipe is a dense Italian cake cooked in a loaf pan. The fresh ground almonds and fresh oranges are the dominant flavors. ~Lisa Gianotti Ware

Photo and recipe via Italian Dessert Recipes

Orange Bread ingredients
Makes 1 loaf
3/4 cups sugar
10 Tbsp unsalted butter
2 eggs
3/4 cups ground almonds
1 Tbsp grated orange zest (divided use)
1 1/2 cups of flour
2 scant tsp baking powder
1/4 tsp salt
1/2 cup milk

For glaze:
1 cup of confectioner's sugar
1 to 2 Tbsp hot water
Remaining orange zest

America's Favorite Pot Roast (Crock-pot) | Card files

America's Favorite Pot Roast ingredients
Makes about 3.5-Quarts for 4 to 6 servings 
Meat Base
3.5- to 4-lbs beef arm or boneless pot roast
1/4 cup flour
2 tsp salt
1/8 tsp pepper

Stew
3 carrots, pared, sliced lengthwise and cut into 2-inch pieces
3 potatoes, peeled and quartered
2 small onions, sliced
1 stalk celery, cut into 2-inch pieces
1 (2-oz) jar whole mushrooms, drained

Gravy
3 Tbsp flour
3/4 cup water


America's Favorite Pot Roast Directions
Get ready
Assemble ingredients and equipment.

Pat meat dry with clean paper towels. Trim excess fat from roast.

If using chuck or another highly marbled cut, brown and drain.

Combine the 1/4 cup flour, salt and pepper; coat meat with the mixture and set aside.


Assemble and cook
Except for jarred mushrooms, place all Stew ingredients in crock-pot and top with the roast, fat side up. If necessary, cut roast in half to fit easily.

Spread mushrooms evenly over top of roast.

Cover and cook on Low setting for ten to twelve (10 to 12) hours

.
Make gravy
If desired, turn crock-pot to High setting during the last hour of cooking to soften the vegetables and make a gravy. Then, to thicken gravy, make a smooth paste of the 3 Tbsp flour and the water and stir into the crock-pot.


Adjust seasonings and serve
Season to taste before serving warm.


America's Favorite Pot Roast Notes
  • The original recipe allows 1/4 cup mushroom gravy to substitute for the mushrooms.

  • Browning the meat creates a deep flavor base and is important for meat that is tender and not grainy at the end of the long cooking time.


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Crock-Pot Beef Stew | Card files
Mississippi Pot Roast (Slow Cooker)


Index
A
beef
Slow Cooker

Page Last Modified 12 June 2016