A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Duck
Easter
Egg
Fruit
Grain
Lamb
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Number of Servings: 6 |
|
|
|
|
Ingredients:
1 Pound(s) pork tenderloin
1 1/2 Teaspoon(s) cornstarch 1 c apricot nectar
-1 nutmeg, (dash)
1 Teaspoon(s) bouillon, chicken, instant * 1 tb margarine
2/3 Cup(s) water, hot 1/8 ts cinnamon, ground
1/3 Cup(s) apricots, dried, snipped 1 x pepper, black, (dash)
2 Tablespoon(s) celery, chopped 2 c whole wheat bread cubes | |
Directions: * instant chicken bouillion granules
~--------------------------------------------------------------------------
PER SERVING:
198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium
Split tenderloin lenghwise, cutting to, but not through, opposite side;
open out flat. Pound tenderloin lightly with meat mallet to a 10x6
rectangle.
APRICOT STUFFING-----------------------------------------------------------
Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown. Remove from
heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion
mixture, and apricot mixture; toss lightly to moisten.
~--------------------------------------------------------------------------
Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting
from short side. Secure meat roll with wooden toothpicks or tie with
string at 1-inch intervals. Cut meat roll into six 1-inch slices.
Place meat slices on rack of unheated broiler pan, cut side down.
Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more
or till done. Remove toothpicks or string; transfer meat to a serving
platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in
apricot nectar. Cook and stir till mixture is bubbly. Cook and stir
2 minutes more. SERVE sauce with meat slices.
BETTER HOMES AND GARDENS
(MENU) Pork Pinwheels with Apricot Stuffing 198 cal.
|
|
|
|
|
|
|
|
Check some related videos
Similar recipes:
|
|
|
Buckwheat pancakes with apricot jam and sour cream Heat the milk in a small saucepan until lukewarm; remove from the heat.
Sprinkle the yeast over the top and let stand until softened, 2 to 3
minutes.
Meanwhile, sift the flours, sugar and salt into a large bowl. In a separate
bowl, whisk the egg y
Pork mole Trim fat from meat and cut meat into 1-inch cubes or thin strips. Place in a saucepan with the water and bay leaf. Bring to a boil; skim foam from the surface. Reduce heat, cover and simmer about 30 minutes or until meat is tender. Drain, reserving br
Slow-cooker barbecued pork and beans Mix pork, bell pepper, onion and 1 cup of the barbecue sauce in a 3-quart or larger slow-cooker. Cover and cook on high 4-5 hours or on low for 8-10 hours until pork is very tender. Stir in remaining barbecue sauce and the drained beans.
Makes enough for
Buta zen mai (pork with fern shoots) 1. Put oil in heated skillet. Add pork and cook for 2 minutes.
2. Add sugar, shoyu, gourmet powder and cook for 3 minutes.
3. Soak and drain Zen Mai. Add to mixture and cook until most of
the liquid is absorbed.
4. Remove and serve.
Pork fajitas Slice pork across grain into 1/8 inch strips. Marinate pork strips in garlic, oregano, cumin, salt, orange juice, vinegar, and hot pepper
sauce for 30 minutes.
Heat heavy skillet or griddle until hot. Add the oil, onion, green pepper and pork strips; s
Barbecued pork (cha siu) #2 1. Cut meat into pieces approximately 5" x 2"x 1"
2. Sprinkle meat with each of the remaining ingredients, except water, mix well, and marinate over night (or for at least 5 hours) in the refrigerator.
3. Pre-heat oven at 375 degrees.
Chicken and stuffing bread Warm broth. Bring all ingredients to room temperature and pour (except chicken and mushrooms) into bakery, in order. Set "baking control" to medium. Select "white bread" and push Start. Add chicken and mushrooms at beep, 88 minutes
Bavarian pork In 1 tablespoon of oil, saute garlic; then lightly flour pork and
brown until golden. Remove pork and set aside. In same skillet, add
another tablespoon of oil; saute scallions and mushrooms. Return pork
to pan; sprinkle with thyme. Add 8-12 o
Pork medallions with balsamic vinegar and sage Cut the tenderloin on a slight angle into eight 1-inch medallions. Pound them lightly with the flat side of a large knife to flatten. On a plate, combine the flour with the salt and pepper. Dredge the medallions in the seasoned flour and shake off the e
Stuffed pork chops c/p Prepare herb-seasoned stuffing according to package directions. Stuff pockets in chops w
ith stuffing mixture; fasten pockets with toothpicks. Sprinkle chops with onion salt. Combine water and bouillon cubes in removable liner. Place trivet in crock and a
Pork marinade Heat the whole mixture in the microwave. Soak the tenderloin in the marinade for 30 minutes.
Apricot peach cream Drain the peach syrup into a small saucepan. reserve the peaches
separately and set aside. Add the water and the apricots to the peach
syrup and simmer on low heat for 1 hour to soften the apricots. Drain and
discard the liquid. Transfer the apric
A stewed pork and purple sweet potatoes In a mixing bowl, toss the pork pieces with Essence. In a large saut_ pan,
heat the olive oil. When the oil is hot, add the pork and brown evenly.
Remove the pork from the pan and set aside. In a mixing bowl, season the
onions, peppers, and celery
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 towels. Be sure to
Pork chile verde Soak coriander seeds in a little water
Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and pla
Barbecued pork #3 Combine soy sauce, wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place ten
Steamfried pork chops Place vegetables on steam rack. Trim excess fat from pork, season to taste.
Place pork in base, put steam rack in position, cover and cook on high heat for 2 minutes, vent closed.
Remove cover, pour 1/4 cup water into base and recover and cook 1 minute,
Roast turkey with wild rice stuffing. Prepare wild rice as per directions on package, dissolving 3 tsp. bouillon
in water before adding rice. Preheat oven to 325 deg.F. In medium
skillet, cook celery and green pepper in butter until tender. Dissolve
the remaining bouillon in hot water.
Bbq pork roast Combine sage, allspice, coriander, nutmeg, peppercorns and season
salt in food processor. Pulse until spices are combined.
Pat dry pork roast and press spices on fat cap of roast. Roast in
dome bbq grill until 160F. internal temperature with
Cantonese pork cut port into 1/2 to 1 " pieces, brown in olice oil in a skillet to remove excess fat. drain well. place pork and all remai
ning ingredients into a slow cooker. cook on high for three hours, turn to low and cook for 2 to 4 hours.
pork should shre
Grilled pork chop 1. Preheat either grill or broiler.
2. Whisk olive oil, hot sauce and spices together in a pie plate or small platter; add pork chop and coat. If possible, cover with plastic wrap, refrigerate and let marinate for about 30 minutes.
3. Grill pork chop, res
Spicy pork roast Mix sugar, ground red chiles, oregano and pepper and rub over the pork
roast. Cover and refrigerate 30 minutes. Heat oven to 325 degrees F.
Place pork, fat side up, on rack in a shallow roasting pan. Insert
meat thermometer so that the tip i
Italian style stuffing In a large skillet cook bacon in olive oil until about halfway done. Add
celery and onion and cook until transparent. Pour off fat from skillet and
use it to cook giblets, then prosciutto, then liver until done. (Freeze the
liver to make it easier to cho
Cherry stuffing Soak cherries in apple juice, cranberry juice or water at least 10 minutes. Drain well.
In large baking pan or bowl, mix bread cubes, almonds and cherries.
In a skillet saute onnion and celery in butter until soft. Add this to the bread mixture alone wi
Impossible turkey and stuffing pie Heat oven to 400. Grease a 9
"
pie plate. Arrange
turkey in plate; sprinkle with seasoned salt.
Separate stuffing into small pieces; arrange on
turkey. Top with onions and peas. Beat remaining
ingred. until smooth, 15 sec. in blender on high.
POur
Pork (or chicken) in red tomato sauce Broil tomatoes until charred on all sides; cool. Place in blender
container with garlic and salt; blend until smooth.
Heat lard in heavy 10-inch skillet. Add onion; saute until tender. Add
tomato
puree and chilies. Continue cooking over medium heat ab
Pork loin with apples, prunes, and mustard cream sauce Special equipment: an instant-read thermometer
Put oven rack in lower third of oven and preheat oven to 375F.
Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt
and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet ov
Pork chops with sage Mix the flour, sage,and salt and pepper to taste on a plate. Lightly dust the
pork chops on both sides with the seasoned flour. Heat the oil and butter
in a skillet. Add the chops and cook them for 6-7 minutes on each side until
cooked through. Dr
Chow mein with shrimp and pork Drop noodles into boiling water and boil for five minutes. Rinse under cold
water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and
cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn
pink, about 1 minute. Re
Orange braised pork with fruit Saute pork in large frying pan until browned on all sides. Sprinkle
with marjoram, stirring to saute herb. Add port, orange juice,
water, lemon juice, orange peel, ginger and bay leaves. Cover;
simmer until pork is very tender -- about 2 hou
Thai pork chops Heat oil in large nonstick skillet over medium high heat until hot. Add
pork chops; cook 8-10 minutes or until pork is no longer pink in center.
Add chilies and garlic to skillet. Cook over medium heat 1-2 minutes or
until softened, stirring occasion
Pork chop stuffing bake Heat oven to 350 degrees.
Prepare stuffing mix as directed on package.
Chop onion.
Heat large ovenproof nonstick skillet on medium-high heat. Add pork chops and cook for 4 minutes on each side or until browned.
Mix soup, onions and thyme. Spoon over cho
Garlic and soy grilled pork chops Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt and pepper.
Cover and refrigerate at least 20 minutes or up to 2 hours.
Coat a grill rack or broiler pan rack with cooking spray.
Preheat the grill or broiler.
Cook the pork chops 4 in
"lite" apricot stuffing In small sauce, over medium high heat, combine celery, onion and trukey
broth; bring to a boil. Reduce heat to low; cover and simmer 5 minutes or
until vegetables are tender. In a large bowl, combine celery mixture,
bread cubes, parsley, poultry
Turkey-stuffing soup Combine turkey carcass, water, carrots, celery, onion, parsley, bay
leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat
and bring to boil, then reduce heat to simmer. Stir and break up all
clumps of stuffing. Simmer, covered, abou
Grilled pork tenderloin with peach barbeque sauce For sauce:
Saut chopped bacon and chile de rbol in heavy large saucepan over medium
heat until bacon is crisp. Add chopped onion and garlic cloves; saut until
onion is translucent, about 5 minutes. Add Worcestershire sauce and
crushed peppercorns; stir 1
Skillet pork chops & beans Spray small skillet with cooking spray and heat over medium heat 1 minute. Cook chops 10 minutes or until browned. Set aside. Remove skillet from heat. Spray with cooking spray. Add onions and celery and cook until tender. Add beand and brown sugar.
Ada's pork chops Trim fat off pork chops. Brown chops in oil in a heavy skillet. Drain off
any fat. Mix 1 cup water to onion soup mix. pour over the chops. Cover
skillet and simmer until chops are tender (40-45 minutes).
Add evaporated milk and mushrooms to pan. C
Ginger, soy, and sherry marinade for pork Combine all ingredients and mix well. Coat the meat liberally with the
sauce and allow it to marinate for several hours.
During the last 10 to 15 minutes of grilling, baste meat with the marinade.
Yield: 2 cups
Source: The Joy of Grilling
Barbecued pork Here's a recipe from The Diabetic Gourmet your husband might like.
Cut pork into bite-size pieces. Combine ingredients in plastic bag and marinate 1 to 2 hours. Remove meat from bag and discard marinade. Put meat on small rack or skewers and bake at
Wild rice and chestnut stuffing This stuffing is particularly good for a goose.
In a 3 quart saucepan, melt 1 Tbsp butter, add apple pieces and cook until softened. Witha slotted spoon, remove the cooked apple to a small bowl and set aside. Add 1 Tbsp butter to the same saucepan, melt
Alexander dumas's apricot compote Halve and pit the apricots. In a heavy, medium saucepan, boil the water and
sugar until thickened into syrup, about 5 minutes. Add apricots to the hot
syrup and cook over medium heat for 3 minutes. Remove from heat and add the
orange juice, Let co
Arizona grilled pork chops Puree together all the marinade ingredients. Marinate the pork chops in this mixture in the refrigerator for 4 to 24 hours. Remove from the
marinade and pat dry. Heat 1 teaspoon oil in a heavy skillet. Pan-broil chops for 7-8 minutes on each side. Or
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,
Pork stew with cornmeal dumplings Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot
oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar,
worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir
in
Crunchy pecan pork chops Cut outer edge of fat on pork diagonally at 1-inch intervals to prevent
curling (do not cut into meat).
Mix mustard, mayonnaise, and oil. Place remaining ingredients in blender
or food processor. Cover and blend on high speed, using quick on-and-o
Vietnamese pork ball soup Mix the first seven ingredients together and form walnut sized balls, flour
and shallow fry in the oil. Drain and reserve. Bring the stock to the boil
and another pot of salted water. Pour the boiling water over the noodles in
a colander over a sink
Barbecued chicken and corn bread stuffing 1. Mix water, margarine, paprika and celery. Add stuffing. Mix lightly.
Spoon into 2 qt. shallow baking dish. Arrange chicken over stuffing. Spoon
barbecue sauce over chicken.
2. Bake at 400 degrees fro 35 minutes or until chicken is done. Serve w
Hungarian baked pork chops 1. Place the pork chops in an ovenproof casserole.
2. Mix the remaining ingredients, except sour cream, and pour over the chops.
3. Marinate the chops 2 to 3 hours in the refrigerator.
4. Bake the chops, uncovered, in the marinade in a preheated 325 degre
Pork goulash In a small bowl, combine flour, paprika, and salt. Toss meat in flour
mixture to coat.
In a large saucepan or Dutch oven, brown meat in hot oil. Add water,
caraway seed, pepper, sauerkraut, and onion; mix well. Cover; simmer 30
minutes or until
|
Loading...
|
::
