Roast Pork with Herbs

[Nightowl]

green beans "dill"

1 lb green beans, trimmed
1/4 c rice vinegar
1/4 c reduced sodium soy sauce
2 tbsp snipped fresh dill
1 tbsp sesame seeds, optional
Place beans in a steamer basket; place in a large sauce pan over 1 in water. bring to a boil; cover and steam for 6 to 8 minutes or until crisp tender
meanwhile in a small bowl,combine the vinegar, soy sauce, dill and sesame seeds if desired. transfer beans to a serving bowl. add vinegar mixture and toss to coat.

 

[Ezskanken]

Pictures of this goodness would be a plus! I just got home and eating 9oz of plain steak, now I see this and I want to add a a cheat day all of a sudden

 

[Nightowl]

I am sorry, I am on a new diet to come, so these are from a friend's recipe book that she just gave me a few days ago. I will try to add as I do them. This particular one should be done soon, so will take photo.



ORANGE GINGER CHICKEN
1/3 C. FLOUR
6 BONELESS, SKINLESS THIGHS CUBED
1/4 TSP SALT
1/4 PEPPER
2 TBSP CANOLA OIL
1/2 C OJ
1/2 ORANGE MARMALADE
2 TBSP REDUCED-SODIUM SOY SAUCE
2 TBSP. HONEY
1/2 TO 1 TSP GR. GINGER
OPTIONAL GARNISHES;THINLY SLICED GREEN ONION AND SESAME SEEDS

Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. IN a large skillet, cook chicken in oil in batchesover medheat until chicken is no longer pink. Remove and keep warm. In the same skillet,combine the juce,marmalade, soy sauce,honey and ginger. bring to a boil, stirring to loosen browned bits form pan; cook and stir until thickened. Return chicken to pan; heat through. Sprinkle with green onion and sesame seeds if desired.

 

[Nightowl]

wilted spinach salad


1 c. cubed peeled butternut squash
1/2 tsp. chili powder
1/3 tsp. salt, divided
4 tsp. olive oil, dicided
1/3 c balsamic cvcinegar
2 tbsp dry red wine or chicken broth
2 tbsp whole-berry cranberry sauce
5 c fresh baby spinach
4 slices red onion
1/2 c dried cranberries
1/3 c slivered almond, toasted
1/3 c crumbled goat cheese
coarsely gr. pepper, optional
1. In a small skillet,saute the squash, chili powder and 1/4 tsp salt in 2 tsp oil fo4r 11 5o 13 minutes or until tender. sEt asidek, keep warm.
In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4 to 6 minutes or until reduced to 1/4 cup. Stir in wine, cranverrry sauce, remaining oil and remaning salt. bring to a boil; cook 1 minute longer.
Place spinach on a serving platter; top with onion, cranberries and the squash mixture. Drizzle with warm dressing. sprinkle with almonds, goat cheese and pepper if desired. sErve immediately.

 

[Nightowl]

Beef Wellington:
4 beef tenderloin steaks 6 oz each
3/4 tsp salt,divided
1/2 tsp pepper,divided
2 tbp olive oil, divided
1 3/4 c sliced fresh mushrooms
1 med onion, chopped 1 pkg. Frozen puff pastry, thawed
1 egg, beaten
1.Sprinkle steaks withlightly with 1/2 tsp satl and 1/4 tsp pepper . IN a large skillet, brown the steaks in 1 tbsp oil for 2-3 minutes on each side. Remove from skillet and refrigerate until chilled.

In the same skillet, saute the mushrooms and onion in remaining oil until tender. Stir in remaining salt and pepper; cool to room temperature. On a lightly floured surface, roll each puff pastry sheet inot a 14 in x 9 1/2 in rectangle. Cut each into decorative cutouts if desired Place a steak in the center of each square; top with mushroom mixture. Lightly brush pastry edges with water. Bring opposite corners of patry over steak; pinch seams to seal tightly. Place on a greased 15 in10 in 1 in baking pan. Cut four small slits in top of pastry. ARrange cutouts over top if desired. Brush with egg. Bake at 425 for 25 to 30 minutes or until pastry is golden brown and meat reaches desired doneness (for med- rare, a meat thermometer should read 145 med 160 well done 170)

 

[Nightowl]

Filling Raspberry

:
In a small bowl, beat 3/4 c heavy whipping cream until it begins to thicken. Add 1/3 c red raspberry perserves. 2 1/4 tsp sugar and 1 1/2 tsp respberry liquer (chambord) beat until stiff peaks from. Spread on tops of bottoms and middle cake layers.
Yield 2 cups.

 

[Nightowl]

Spirited Date Squares

1 LB CHOPPED DATES
3/4 C APPLE CIDER OR JUICE
1/4 c COGNAC OR BRANDY
1 TSP FINE SEA SALT OR KOSHER SALT DIVIDED
2 TSP VANILLA
1 1/2 C ALL PURPOSE FLOUR
1 C OLD FASHIONED OATS
1 C PACKED LT BROWN SUGAR
1 TSP GR. CINNAMON
3/4 TSP BAKING SODA
3/4 C BUTTER, MELTED
1/2 C FINELY CHOPPED PISTACHIOS

1. in large saucepan, combine the dates, apple cider , cognac and 1/2 tsp salt. Bring to a boil. Reduce heat; simmer uncovered for 8 to 10 minutes or until liquid is almost evaporated, stirring occasionally. Remove from the heat; stir in vanilla. Cool to room temp.
2. in a small bowl, combine the flour, oats,brown sugar, cinnamon, baking soda and remaining salt. Add butter, mix well. Press 1 1/3 cups into a greased 9 in. sq baking pan. Add pistachios to remaining oat mixture set aside.
Spred date mixture over crust top with reserved pistachio mixture. bake at 350 degrees for 24- 28 minutes or until golden brown. Cool on a wire rack Cut into squares.

 

[Nightowl]

mini shepherds pie
1/2 lb gr. beef
1/3 c finely chopped onion
1/3 c finely chopped celery
2 tbsp finely chopped carrot
1 1/2 tsp all purpose flour
1 tsp dried thyme
1/4 tsp salt
1/8 tsp gr. nutmeg
1/8 tsp pepper
2/3 c beef broth
1/3 c frozen petite peas
2 pkg. frozen puff pastry thawed
3 c mashed potatoes
In a large skillet , cook the beef, onion, celery and carrot over med heat until beef is no longer pink; drain. stir in the flour, thyme, salt, nutmeg and pepper until blended; gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. stir in peas heat through. Set aside.
Unfold puff pastry. Using a floured 2 1/4 in round cutter, cut 12 circles form each sheet press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
Fill each with 1 1/2 tsp beef micture; top or pipe wiht 1 tbsp mashed potatoes, Bake at 400 degrees for 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

 

[Nightowl]

clearing out the magazines, so took this for here. sorry, not doing this for a bit, but might nearer birthdays without all the rest of the cooking
french apple cake
1 1/2 c sugar divided
4 tbsp water
4tsp lemon juice
3 c sliced apples
3 eggs
1 c butter, melted
4 oz. philadelphia cream cheese
cubed and softened
1 c all purpose flour
optional topping
in a small heavy skillet combine 3/4 c sugar and water. cook without stirring until amber about 25 minutes. stir in lemon juice and quickly pour into 10 in springform pan, coating bottom. arrange apple slices on caramel in circular overlapping pattern.
in a bowl, beat eggs and remaining sugar until blended. beat in butter, then cream cheese until smooth. stir in flour spread over apples,.
bake at 350 degree for 35 minutes or until a tootpick inserted near center until comes out clean. cool 5 minutes. carefully run a knife around edge of pan to loosen; remove sides of pan. insert onto a serving plate. If topping is desired, beat cream until soft peaks form. Separately, beat cream cheese spread and confectioners sugar until smooth. gradually fold in whipped cream. serve with warm cake.

blame all typos on tammy! she got fired fyi lol

 

[Nightowl]

mustard cranberry glazed

1 fully cooked ham
3 cans jellied or whole berry cranberry sauce
1 1/2 c packed brown sugar
1 1/2 c dry red wine or chicken broth
3 tbsp dijon mustard
place ham on a rack in a shallow roasting pan. If desired score the surface of the ham making diamond shapes 1/2 in deep. Insert cloves into the surface. Loosely cover ham with foil; bake at 325 for 1 1/2 hours.
in large saucepan , combine the cranberry sauce, brown sugar and wine. Bring to a boil, reduce heat; simmer uncovered, for 10 minutes or until slightly thickened Remove from the heat; whisk in mustard.
pour 2 c cranberry mixture over ham; Bake 20-30 minutes loinger 9r unti a meat thermometer reads 140 degree. Let stand for 10 minutes before slicing. ser e with remaining sauce.

 

[Nightowl]

BAKED POTATO SOUP
1/2 all purpose flour
3 c milk
2 large potatoes, baked peeled and coarsely mashed
1/3 c plus 2 tbsp shredded cheddar cheese divided
1/2 tsp salt
1/4 tsp pepper
1/2 c sour cream
1/2 c thinly sliced green onions, divided
crumbled cooked bacon, optional
In a large saucepan, whisk flour and milk until smooth. Bring to a boil, cook and stir in the potatoes 1/3 c cheese, salt and pepper.
Cook over med heat for 2 to 3 minutes...remove from heat stir in sour cream and 1/4 c onions
cover; cook over medium heat for 10 to 12 minutes.
garnish with remaining cheese, onions and bacon if desired.

 

[Nightowl]

BUTTERSCOTCH PEARS4 LRG. FRIM PEARS

1 TBSP LEMON JUICE
1/4 C PACKED BROWN SUGAR
3 TBSP BUTTER SOFTENED
2 TBSP ALL PURPOSE FLOUR
1/2 TSP GR. CINNAMON
1/4 TSP SALT
1/2 C CHOPPED PECANS
1/2 C PEAR NECTAR
2 TBSP HONEY
cut pears in half lengthwise; remove cores. brush pears with lemon juice. in a small bowl, combine the br. sugar, butter, flour, cinnamon and salt; stir in pecans. spoon into pears; place in 4 qrt slow cooker
combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until heated through. Serve warm

 

[Nightowl]

bite size apple pie

1/2 c sugar
2 tsp gr. cinnamon
1 pkg. refrigerated pie pastry
3 tbsp butter,melted, divided
2 med tart apples, each cut into 8 wedges
In a small bowl, combine sugar, and cinnamon; set aside 1 tbsp. On a lightly floured surface, unroll pastry, Brush with 2 tbsp butter; sprinkle with remaining sugar mixture.
cut each sheet into eight 1 in strips, about 8 in long. Wrap one strip around each apple wedge, placing sugared side of pastry against the apple.
Place on parchment paper-lined baking wheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. bake at 425 degrees for 13-15 minutes or until pastry is golden brown. serve warm.

again clearing out mags, so hope someone can use these.

 

[Nightowl]

CHICKEN & SW. POTATO CHILI

1 MED ONION, CHPD
1 WHOLE GARLIC BULB, CLOVES SEPARATED, PEELED AND MINced
2 TBSP OLIVE OIL
1 BROILER/FRYER CHICKEN CUT UP
2 CANS CHICKEN BROTH, DIVIDED
1 TBSP CHILI= POWDER
3/4 TSP, CHILI
1/4 TSP CRUSHED RED pEppER FAKE
1./4 TSP PEPPER
1/3 C QUINOA, RINSED
3 MED SWT. POTATOES, PEELED AND CUBED
2 CANS BLACK BEANS RINSED AND DRAINED
2 CANS KIDNEY BEANS, RINSED AND DRAINED
1 CAN DICED TOMATOES, UNDRAINED
1, In a dutch oven saute onion and garlic in oil until tender. Add chicken and 2 cans broth and seasonings. Bring to a boil.
Reduce heat cover and simmer for 1 hour or until liquid is absorbed. Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth.. Return vegetables and broth to the dutch oven; add the swt. potatoes , beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer doer 15-20 minutes or until swt. potatoes are tender. Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir in chicken into chili; heat through.

 

[Nightowl]

BREAD PUDDING WITH PECANS & RUM SAUCE
3/4 C FAT FREE MILK
3/4 C FAT FREE EVAPORATED MILK
1/2 C EGG SUBSTITUTE
1/3 C SUGAR
1/2 TSP. VANILLA EXTRACT
1/4 TSP. SALT
1/4 TSP GR. CINNAMON
1/4 TSP. GR. NUTMEG
4 C CUBED DAY OLD FRENCH BREAD
1/3 C CHOPPED PECANS, TOASTED

RUM CUSTARD SAUCE
1/4 C SUGAR
4 TSP. CORNSTARCH
1/8 TSP. SALT
1/2 C FAT FREE MILK
1/3 C FAT FREE EVA0PORATED MIOLK
3 TBSP. EGG SUBSTITUTE
1 TBSP BUTTER
1 TSP RUM OR 1/2 TSP RUM EXTRACT
1/4 TSP VANILLA EXTRACT
1/8 TSP BUTTER FLAVORING

1. In a lrg bowl, whisk the first 8 ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened.
Transfer to an 8-inch square baking dish coated with cooking spray Bake uncovered at 350 for 30-35 minutes or until knife inserted near the center comes out clean.
For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth, Cook and stir over med high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. stir inthe remaining ingredients serve warm with bread pudding. Refrigerate leftovers

 

[Nightowl]

AVOCADO DIP CHIPITLE
3 MED AVOCADO RIPE OESTLE
1 CUP MAYO
1/4 C FINELY CHOPPED ONION
1 TBSP FINELY CHOPPED BANANA PEPPER
1 TBSP. MINCED PICKLED HOT CHERRY PEPPERS
1 1/2 TSP, GARLIC POWDER
1 TO 1 1/2 TSP. GR. CHIPOTLE PEPPER
1 TSP. ONION POWDER
1 TSP. SEASONED SALT
ASSORTED VEGETABLES
In a small bowl, mash avocados. Stir in the mayo, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

 

[Nightowl]

peanut butter one cup
1 cup sugar
1 egg
1 tsp vanilla extract
24 hershey kisses
in bowl cream peanut butter, sugar until fluffy. Add egg and vanilla; beat until ingredients are blended. Roll into 1 1/4 in balls, Place 2 in apart in ungreased baking sheet. Bake 350 degrees for 10 to 12 minutes oe until tops are slightly cracked.
Immediately pess one chocolate kiss unto the center of each cookie Cool for 5 minutes before removing from pans to wire racks.

 

[Nightowl]

Chocolate Cake

1 c butter, softened
2 1/2 c sugar
5 eggs
1 1/3 tsp vaniloa extr
2 3/4 c all purpose flour
1 c baking cocoa
2 tsp baking powder
1 tsp salt'
1 1/4 c water

in large bowl, cream butter and sugar until light and fluffy. Add eggs, one at time, beating well after each addition. Beat in vanilla. combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well, after each addition. Pour into three greased and floured 9 in. round baking pans, Bake at 350F for 24 to 28 minutes or until a toothpick inserted near the center comes out clean, Cool for 10 minutes; remove cakes from pans and transfer to wire racks to cool completely.

 

[Nightowl]

Snack bars

3 1/4 c kashi heart to heart honey toasted oat cereal
2 3/4 c old fashioned oats
1 c unblanched almonds
1/2 c sunflower kernels
1/4 c gr. flaxseed
1/4c uncooked oat bran cereal
1/4 c wheat bran
1/4 c flaxseed
3 tbsp. sesame seeds
2 c creamy peanut butter
1 1/2 c honey
1 tsp. vanilla extract

1, In a large bowl, combine the first nine ingredients. In a small saucepan, combine peanut butter, and honey Cook over med heat until peanut butter is melted, strring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well.
Transfer to a greased 15 in x 10 in x 1 in, baking pan; gently press into pan. Cool. completely. Cut into bars. Store in an airtight container.

 

[Nightowl]

Drunken Fish

1 3- LB DRESSED FRESH OR FROZEN RED SNAPPER OR OTHER FISH
2 DRIED ANCHO CHILIES OR 1/2 TSP CRUHED RED PEPPER
1/3 C DRY RED WINE
1/2 C CHOPPED ONION
1 CLOVE GARIC, MINCED
2 TBSP OLIVE OIL OR COOKING OIL
3 MED TOMATOES, PEELED, SEEDED AND CHOPPED
1/3 C WATER
1/4 C SNIPPED PARSLEY
1 TSP SUGAR
1/2 TSP SALT
1/2 TSP GR. CUMIN
SALT AND PEPPER
1/2 C SLICED PIMIENTO-STUFFED OLIVES
1 TBSP CAPERS (OPTIONAL)
thaw frozen fish. Cut chilies open. Disgard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place snipped chilies in small bowl; add boiling water to cover. let stand 45 to 60 minutes; drain. Place chilies in blender container; add wine. Blend till nearly smooth.
In med saucepan cook onion and garlic in hot oil till tender but not brown. Add chili wine mixture crushed red pepper to saucepan along with wine. tomatoes, 1/3 c water. parsley, sugar,salt, oregano, and cumin. bring to boiling; reduce heat, cover and simmer 5 minutes.
Meanwhile, place fish iun greased 13x9x2 inch baking dish. Season cavity of fish with salt and pepper. Stir olives and capers into tomato sauce; pour over fish. cover; bake in 350 degree oven for 45 to 60 minutes or till fish flakes easily when tested with fork. Carefully remove fish to serving platter. Pass sauce. Make 6 to 8 servings

 

[Nightowl]

3/4 c kosher or 1/2 c table salt
2 whole chickens cut into drumsticks, thighs,breasts, and wings; backs reserved for another use.
ground black pepper
vegetable oil for cooking grate
1/4 c extra virgin olive oil
4 large garlic cloves, minced and made into paste
1 c juice from 5 to 6 lemons
1 tbsp minced fresh thyme leaves or 1 1/2 tsp dried
1. Dissolve salt in 2 qrts water in large bowl or two gallon size zip lock bags, if using. and refrigerate until fully seasoned, about 1 1/2 hours. remove chicken form birnem rinse very well, dry thoroughly with paper towels,and season wth pepper. About 30 minutes before cooking, light large chimney starter filled with charcoal and burn unti coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. build modified 2 level fire, arranging coals over two thirds of grill, leaving one third empty. Postiion cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Grill is ready when coals are medium hot. Scrape grate clean with grill brush. Lightly dip wad of paper towels in oil, holding wad with tongs, wipe cooking grate.

2. Heat olive oil and garlic in small saucepan over low heat until garlic starts to sizzle but not color. 1 to 2 minutes. remove saucepan from heat; combine garlic and lemon juice in large, shallow, nonreactive 13x9inch baking dish or similar pan; set aside. (Dry herbs may be added to garlic lemon mixture at this point; fresh herbs should not be added until just before coating chicken.)
Grill chicken skin side down on hotter side of grill, pulling chicken over to cooloer side if flare-ups occur or if skin starts to char, and flipping and moving pieces to ensure even cooking until chicken is dark golden brown and registers between 160 and 165 degrees on instant read theromometer for breasts and 170 and 175 degrees for thighs, drumsticks, and wings. transfer chicken pieces to lemon sauce and roll to coat completely.

3. Return pieces to cooler side fo grill; heat until lemon sauce flavors meat, about 5 minutes longer, turning each piece and brushing with sauce once or twice more. Return chicken to pan and coat in lemon sauce once more; serve warm or at room temperature.
　
　
　
　
　
　
　
　

 

[Nightowl]

no cook bbq sauce
1 c. ketchup
3 tbsp molasses
1 tbsp cider vinegar
1 tsp hot sauce
1/8 tsp liquid smoke
whisk all ingredients together in small bowl.

 

[Nightowl]

spice rub

1 tbsp br. sugar
1 tbsp paprika
2 tsp chili pwder
2 tsp gr. cumin
1 tsp dried oregano
1 tsp table salt
1 tsp gr. black pepper
1/4 cayenne pepper

marinade
1/4 c. dijon mustard
1/4 c whiskey *bourbon preferred
1/4 c. soy sauce
1/4 c. br. sugar
2 tbsp. Worcesteshire sauce
4 med. garlic cloves,minced or pressed through garlic press (about 4 teaspoons)
1 boneless porkloin roast, dat on top socreed lightly and tied
vegetable oil
2 cup wood chips, soaked for 15 minutes

rub: combine all ingredients
in small bowl. set aside.


Marinade: whisk mustard, whiskey, soy sauce, sugar,Worcestershire, and garlic in bowl. Place marinade and pork in gallon size zipper lock bag. Press air out of bag, seal and refrigerate for 2 hours, flipping bag after 1 hour to ensure that pork marinates evenly. remove pork from marinade pat dry with paper towels,and rub spice mixture all over roast Open bottom vents of grill, light large chimney starter filled charcoal and burn unti coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. build modified 2 level fire by arranging coals over half of grill, leaving other half empty. Seal wood chips in foil packet and cut vent holes in top.
arrange foil packet directly on coals. Position cooking grate over coals, cover grill open lid vent halfway, and hear grate untio hot and wood chips begin to smoke heavily, about 5 minutes. Scrape grate cklean wuth grill brush., Grill is ready when coals are hot.

Lightly dip wad of paper towels in vegetable oil; holding wad with tongs , wipe cookinhg grate. Arrange roast fat side up on cooler side of grill. Cook, covered until center of roast registers 130 to 135 degrees on instant read thermometerm,about 1 hour,flipping and rotating roast once halfway through cookingt. Move roast to hotter side of grill and cook, covered, until pork is well browned on all sides and center of roast registers 140 degrees, 5 to 10 minutes. Transfer to cutting board, tent with foil and let rest 15 minutes. transfer to cutting board, tent with foil and let rest.

 

[Nightowl]

HOT FUDGE SUNDAE CAKE
1 C ALL PURPOSE FLOUR
3/4 C GRANULATED SUGAR
2 TBSP COCOA
2 TSP. BAKING POWDER
1/4 TSP. SALT
1/2 C MILK
2 TBSP. VEGETABLE OIL
1 TSP. VANILLA
1 C CHOPPED NUTS, IF DESIRED
1 C PACKED BROWN SUGAR
1/4 C COCOA
1 3/4 C VERY HOT WATER
ICE CREAM
Heat oven to 350, Mix flour, granulated sugar, 2 tbsp cocoa, the baking powder and salt in ungreased square pan, 9 x9x 2 inches, Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 c cocoa. Pour very hot water over batter.
Bake 40 minutes. Spoon warm cake into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.

 

[Nightowl]

SALMON LOAF
2 CANS (18 1/2 OZ EACH) SALMON DRAINED FLAKED AND LIQUID RESERVED
2 EGGS
MILK
3 C COARSE CRACKER CRUMBS
2 TBSP LEMON JUICE
2 TBSP CHOPPED ONION
1/4 TSP SALT
1/4 TSP PEPPER
Heat oven to 350. Grease loaf pan, 9x3x3 inches salmon and eggs. Add enough milk to reserved salmon liquid to measure 1 1/2 cups. Stir liquid mixture and remaining ingredients into salmon mixture. Spoon lightly into pan. Bake 45 minutes.Garnish with lemon wedges if desired, 8 servings: 285 calories per serving.

 

[Nightowl]

salmon with rosemary sauce

1 tsp. chopped or 1/2 tsp dried rosemary leaves
4 fresh parsley sprigs
3 peppercorns
1/4 lemons
1 can ( 14 1/2 oz) ready to serve chicken broth
1lb salmon oil other fatty fish fillets
1/2 c half and half
1 tsp cornstarch
1 tsp chopped fresh or 1/4 tsp dried rosemary leaves
1/2 tsp salt
Place 1 tsp rosemary,the parsley, peppercorns and lemon in cheescloth; tie securely. Heat broth and cheesecloth bag to boiling in 10 inch skillet; reduce heat. Cover and simmer 5 minutes. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water. If necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to serving platter ande keep warm. Reserve 1/3 c broth mixture, Discard cheesecloth bag and remaining broth mixture. Mix half and half and cornstarch. Heat 1/2 and 1/2 mixture, reserved broth mixture. 1 tsp. rosemary and the salt to boiling in skillet over med heat. Boil and stir 1 minute. Pour over fish.

 

[Nightowl]

do you own the actual physical books? i have some great cook books. old cake books beat new ones all to hell and italian cook books are full of things you'd never expect. very nice to try new things.

I did prior to the fire, but I have found a few from friends and those that we salvage from the fire. One that was worth a lot. May start posting those, as they are from the finest dining and hotels in European nations. I agree, a lot of the newer cannot surpass those of the old.

 

[Nightowl]

VEGETABLE-STUFFED SOLE


1/3 tsp salt
1/2 tsp chopped fresh or 1/2 tsp dried dill weed
1/4 tsp pepper
6 sole or other lean fish fillets (about 2 lbs)
2 med carrots,cut into julienne strips
1 gr. bell pepper, cut into julienne strips
1/4 c dry white wine or apple juice
2 tbsp margarine or butter
2 tbsp all purpose flour
1/2 tsp salt
1/8 tsp pepper
1 c milk
1/4c dry white wine or apple juice
Heat oven to 350 degrees Mix 1/2 tsp walt, and dill weed and 1/4 tsp pepper. Sprinkle over fish fillets. Divide carrot and bell pepper strips among fish. Roll up fish and place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour 1/4 c wine over fish,Cover with alumunum foil and bake about 40 minutes or until fish flakes easily with fork.
Heat margarine in 1 1/2 qrt saucepan until melted. Stir in flour, 1/2 tsp salt and 1/8 tsp pepper. Cook over med heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/4 c wine. Heat to boiling stirring constantly. Boil and stir 1 minute.
arrange fish on serving platter. Pour sauce over fish. Garnish with dill weed if desired. 6 servings

 

[Nightowl]

RASPBERRY CHOCOLATE BARS
1 1/2 C ALL PURPOSE FLOUR
3/4 C SUGAR
3/4 C BUTTER, SOFTENED
1 PACKAGE ( 10 OZ) FROZEN RASPBERRIES, THAWED AND UNDRAINED
1/2 C ORANGE JUICE
1 TBSP CORNSTARCH
3/4 C MINIATURE SEMISWEET CHOCOLATE CHIPS

Heat oven to 350 . Mix flour, sugar and butter. Press in ungreased rectangular pan. 13x 9x 2 inches. Bake 15 minutes.
Mix raspberries, orange juice and cornstarch in 1 qrt saucepan. Heat to boiling, stirring constatnly. Boil and stir 21 minute. Cool 10 minutes, Sprinkle chocolate chips over crust. Spoon raspberry mixture over chocolate chips . Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate is firm. Drizzle with additional melted chocolate if desired. Cut into 2 x 1-inch bars. 48 bars.

 

[Nightowl]

SOPA POBLANO CHiLi POBLANO SOUP
SERVES 4
COOKING OIL
LEAN PORK
ONION
CORN
SALT
PARMESAN CHEESE
CHILI POBLANO
ZUCCINI
TOMATO PUREE
CHICKEN STOCK
AVOCADO

Soup
1, In saucepan heat; 1 tbsp cooking oil
2. Add: 1/4 lb lean pork, cut into small cubes, and saute over med heat until pork is browned, stirring frequently.
3. Add 1/2 med onion chopped, kernels scraped from 1 ear fresh corn,1 chili poblano, thinly sliceds. 3 tbsp tomato puree, and 1 qrt chicken stock.
simmer for 20 minutes, or until vegetables are tender. Presentation: Just before serving, add: salt to taste, 1 ripe avocado, peeled, seeded and diced, and 1/4 c grated Parmesaan cheese.