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Ingredients: 4 orange, grated and squeezed 1 glass of thin cream 1 meat stock cube 1 glass dry white wine 1 sprig of fresh thyme 1 fresh mussels, scrubbed and de-bearded Directions: Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot serving dishes and keep hot. Meanwhile, strain the marinade into a small pan, add the stock cube and heat gently for 5-10 minutes. Take off the heat and stir in the cream, season as desired and pour over the chops. Serve immediately. Contributor: Esther Pérez Solsona
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Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir Red snapper with hawaiian pesto sauce FOR THE SAUCE: In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the ginger and garlic, reduce the heat to medium, and cook for 1 minute, stirring constantly. Pour the cooked ginger and garlic into a blender, add all Braised chicken with tarragon cream sauce Season the inside of the chicken with salt and pepper and tuck the bunch of tarragon in the cavity. Melt the butter in a deep, flameproof casserole and brown the chicken gently until it is a light golden colour. Slip the giblets underneath the bird, add t Curried pork chops Combine curry, cumin, cinnamon, and red pepper in small bowl. Rub over chops. Heat oil in large skillet. Add chops; cook, covered, over medium-high heat 3 minutes per side or until cooked through. Barbecued pork sandwich 1. Use 30 lb 13 oz (17-29 oz cn) canned pork with natural juices. Drain. 2. Combine onions, catsup, mustard, brown sugar, vinegar, and water, add to pork, stir to mix well. 3. Cover, simmer 25 minutes, stir occasionally to prevent burning. 4. Marinade & basting sauce for brisket of beef Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a lit Broiled venison with corbin steak sauce Melt butter in saucepan over low heat, stir in remaining ingredients & mix well. Bring sauce to boil & remove from heat. Place venison steaks on broiler pan, brush with sauce, & broil fro 5 minutes, turn & brush sauce on other side Pork chow mein Soak the noodles acording to the packet instructions. Drain well. Thinly slice the pork fillet. Heat the sunflower oil in a preheated wok or large frying pan and cook the pork over high heat until golden brown and cooked through. Add the sesame oil to the Orange chicken breasts 2 Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil in a very large nonaluminum skillet over moderate heat. Add chicken; cook until well browned on both sides, about 5 minutes per side. Remove to a bowl. Reduce heat to low. Warm crisp-fried tofu salad with fresh spinach (and spicy peanut sauce) Soak the soybeans in a bowl of cool water for about 10 minutes. Drain, and with your fingers or a sharp paring knife, remove the skins. Cook the soybeans in a small saucepan of boiling water for 3 minutes, or until tender. Drain. Heat the oil to 350 degre Chicken livers in mushroom-onion sauce Saute livers in 1 tablespoon butter until tender; sprinkle with salt and pepper. Remove from skillet with slotted spoon, and set aside. Saute onion, mushrooms, and green beans in remaining butter and pan drippings until crisp-tender. Combine so Sliced beef w/ orange peel Cut beef into slices 1/3" thick. Heat oil for deep-frying. Fry beef slices about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper, peppercorns and anise. Add remaining ingredients with beef and cook about 8 minutes over medium h Herbed horseradish sauce for fish In medium bowl, combine ingredients. Mix well. Cover and refrigerate. Serve with grilled or poached fish. Yield: enough for 1 pound of fish. Nutritional information per serving: 40 calories; 3 grams protein; 1 grams fat; less than 5 milligra Hot hot hot pepper sauce Mix everything in an non-reactive bowl and serve. Store leftover sauce in a tightly sealed glass jar. Jim's teriyaki marinade & bbq sauce Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the mari Winter tomato sauce #2 Here's an excellent way to use the overflow from your summer tomato harvest. Simply freeze tomatoes whole, then cook them to make a scrumptious sauce, which goes well with virtually any type of pasta. In large deep skillet, heat oil over m A la recherche de l'orange perdue Place all ingredients in jar of electric blender and blend 20 seconds. Strain through a sieve into a pitcher. Cover and refrigerate until serving time. Stir before serving, and pour into chilled cocktail glasses. Baked chicken breasts with horseradish cream sauce Recipe by: 365 Ways to Cook Chicken, lowfat version by Alison Meyer Preheat oven to 350 degrees. In a medium size saucepan, heat milk over med heat. Add corn starch dissolved in water or white wine and bring to a boil stirring, until thickened. Remove Cantonese barbecue pork Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or as a meat addition or a delicious garnish in many stir-fry mixtures, soups, noodle dishes and fried rice. Most Chinese cooks purchase their cha siu already prepared at a roas Chicken sauce piquant The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink w Chicken in mole sauce * Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces. ** Chicken breast halves should be boneless and the total weight should be about 4 lbs. Cover chile with warm water. Let stand until softened Meaty spaghetti sauce For slow cooking mix all ingredients and cook for 8 hours. For conventional cooking, see the recipe below. 1. In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until b Rotel salsa (fresh picante sauce) from tony burke This part is real easy: : Just mix in a serving bowl and grab some corn chips, or use as a topping for salads and Southwestern and Cajun fare. Typed for your Enjoyment by Tony_bob, Natchez,Ms. Cyberealm BBS 315-786-1120 Wine-braised pork loin Combine first 5 ingredients in small bowl. Pat pork dry, rub with salt mixture. Cover and chill 6 to 24 hours. Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork, brown on all sides, about Pork chops with tarragon sauce Season the pork chops with salt and pepper. Cook the chops in a small amount of oil for approximately ten minutes per side (for thick chops). Remove the meat. Melt butter in the same pan and saute mushrooms. Add the wine (you can substitue chicken stock, Cajunized oriental pork chops Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and s Wild thyme pork chops Heat 1 tsp olive oil in skillet over med-high heat. Season each chop with salt and pepper. Coat chops with flour. Brown chops on each side: remove. Heat remaining oil. Add mushrooms and garlic: cook until mushrooms are tender, stirring often. Stir in brot Apple bbq sauce T pepper, 1 T paprika, 2 t chili powder, 1/2 t celery salt, 1/2 t ground red pepper and 1/4 t dry mustard before cooking. Baste with 1/2 c apple juice while cooking. Add sauce last 15 minutes. Piquant pork chops with avocado sauce Combine the beer, basil, lime juice, 2 tblsps. hot pepper sauce, dry mustard, jerk seasoning or salt, and garlic in a large sealable plastic food storage bag. Add the chops, seal the bag and refrigerate for 8 hours, turning the bag occasionally. Combine 3 minute bbq sauce In a bowl, stir together all ingredients. Brush on meats or poultry during last 20 minutes of grilling, turning frequently. Makes 1 1/2 cups. Per serving: 92 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 24g Carbohydrate; Olive-and-anchovy pizza sauce COMBINE ALL of the ingredients in a blender or food processor and puree until a smooth sauce is formed. Spread the olive mixture over the pizza dough and bake according to instructions. Tops 2 8-inch pizzas PETER KUMP - PRODIGY GUEST CHEFS C Raspberry orange sorbet For best Conslstency, all ingredients should be chilled. Puree raspberries and strain through a fine sieve. Combine puree with other ingredients and stir for several minutes until all the sugar is dissolved. Transfer berry mixt ure to Ice-cream All i oli (oil and garlic sauce) 2 Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt. When it becomes a fine paste gradually drip in the olive oil, stirring all the time. If the mixture does not thicken, or starts to separate, add a small piece of bread and pound Salmon with asparagus sauce For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Barbecue sauce -- lowfat In a food processor, puree the tomatoes, and set aside. IN a 1 1/2 quart saucepan, saute the garlic, onion, and chili flakes in oil for 2 minutes. Add the pureed tomatoes and remaining ingredients, and simmer for 15 minutes, uncovered. Makes 2 Lemon sauce Ginger sherry pork chops ** Mix all ingredients except pork in shallow glass dish. Place pork in dish; turn to coat with marinade. Cover and refrigerate at least 1 hour. Remove pork from marinade; reserve marinade. Cover and grill 4-5" from medium coals, 14-16 minute Orange chicken with broccoli and cashew 1. Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate at least 20 minutes or up to 1 hour. 2. Mix sesame oil, cornstarch, flour, and orange zest in medium bowl until smooth Ton-yuk-kui (korean pork or beef) *** xpst31a Preparation: Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towel Orange roughy with tomato-cilantro salsa For salsa: Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.) For fish: Preheat oven to 400F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in Mandarine orange salad Make dressing and set aside to blend flavors. I use fresh frozen basil probably a couple tablespoons. Sprinkle little sugar in teflon fry pan and add thin layer slivered almonds. Toast till golden, stirring, remove from pan and add remaining sugar and a Ahi katsu with wasabi-ginger butter sauce Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems, wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water. Combine the 1 cup flour Blueberry sauce In a saucepan, combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon nutmeg, and the dash of salt; gradually stir in 1 cup boiling water. Cook and stir till mixture thickens and boils; cook for 2 minutes more. Add 2 cups fresh blueberries*; retur