Pork Chop and Apple Casserole

Cook Time: 1 hour, 15 minutes

Ingredients:

• 6 pork chops, about 3/4-inch thick
• 1 tablespoon vegetable oil or butter or combination
• salt and pepper
• 3 tart apples
• 3 tablespoons molasses
• 3 tablespoons flour
• 2 cups hot water
• 1 tablespoon cider vinegar
• 1/2 cup raisins

Preparation:

Sprinkle pork chops with salt and pepper. Heat vegetable oil in a large heavy skillet; brown the pork chops on both sides. With slotted spoon or spatula, transfer pork chops to a large shallow baking dish. Peel and slice apples; arrange over pork chops. Pour molasses over the pork chops and apples. To the drippings in the skillet, add flour; cook, stirring, until browned. Slowly stir in the hot water; cook until bubbly. Add vinegar, salt, and raisins. Pour sauce over apples and pork chops in the baking dish. Cover and bake at 350° for 1 hour.
Serves 6.

Baked Stuffed Pork Chops

Ingredients:

• 6 thick pork chops
• salt and pepper
• 1 package (6 ounces) stuffing mix, chicken-flavored
• 1 1/3 cups chicken broth
• 6 peach halves
• 1 1/2 cups barbecue sauce

Preparation:

Cut into the fatty side of pork chop to make a pocket. Sprinkle chops inside and out with salt and pepper. Prepare stuffing mix according to package directions, using chicken broth. Stuff pork chops. Close openings with toothpicks. Place pork chops in one layer in a shallow baking pan. Spoon barbecue sauce over pork chops. Bake chops at 350° for 1 hour. Top with peach halves and bake 15 minutes longer, basting with pan juices. Skim fat from pan juices and serve with peaches over pork chops.
Serves 6

Boneless Pork Chops With Sauce

Ingredients:

• 1/2 cup flour
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 pounds boneless pork chops
• 1/2 cup butter or margarine
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 4 ounces sliced fresh mushrooms
• 2 cups milk
• salt and pepper to taste
• 2 tablespoons lemon juice

Preparation:

In a pie plate or wide, shallow bowl, combine 1/4 cup flour, paprika, salt and pepper. Lightly dredge chops in flour mixture. In a heavy skillet, melt butter or margarine over medium heat. Brown chops on both sides; transfer to a shallow baking dish. In the same skillet, sauté chopped onion, chopped bell pepper, and chopped celery until onion is tender; add mushrooms and continue cooking until onion lightly browns; add remaining 1/4 cup of flour, blending in well. Add milk slowly, stirring constantly, until sauce is thickened. Taste and season to taste; add lemon juice. Pour sauce over chops in baking pan. Cover with foil and bake at 350° for 1 hour.
Serves 4 to 6.

Barbecued Pork Chops

Ingredients:

• 3/4 cup vinegar
• 3/4 cup ketchup
• 1 1/2 cups water
• 1/2 cup chopped onion
• 2 small cloves garlic, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons Worcestershire sauce
• few dashes hot pepper sauce or ground cayenne pepper
• 3 tablespoons brown sugar
• 8 thick pork loin chops (3 pounds)

Preparation:

In a saucepan mix first 10 ingredients. Bring mixture to a boil; reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Pour sauce over pork chops in a large, deep bowl; cover and refrigerate for at least 4 hours. When ready to cook, arrange chops in a single layer in a large shallow baking dish or roasting pan. Pour sauce over chops. Bake, uncovered, at 350° for 1 to 1 1/2 hours, or until chops are tender, basting occasionally.
Pork chops recipe serves 6 to 8.

Balsamic Glazed Pork Chops

Balsamic vinegar and apricot preserves help to flavor these tasty skillet pork chops.

Ingredients:

• 1 large sweet onion, chopped
• 2 tablespoons butter
• dash leaf thyme
• 1/2 cup balsamic vinegar
• 3 tablespoons apricot preserves
• 1 to 2 tablespoons brown sugar or maple syrup
• 4 pork chops, about 1/2 to 3/4-inch thick
• 1/4 cup flour
• salt and pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth

Preparation:

In a saucepan over medium-low heat, cook onions in butter until golden brown and tender, about 15 to 20 minutes. Add thyme, vinegar, apricot preserves, and sugar or syrup. Simmer for 5 minutes.

Heat oil in a large skillet over medium heat. Sprinkle chops with salt and pepper then dust with the flour. Arrange in the skillet and brown on both sides. Add chicken broth; simmer covered for 10 minutes, then uncover and continue cooking for 5 minutes longer. Add onion mixture, cover, and cook for 10 minutes longer.
Serves 4.

Saucy Baked Pork Chops

Ingredients:

• 4 to 6 sirloin chops, boneless or bone-in
• seasoned salt and pepper
• olive oil, about 1 tablespoon
• 1/2 cup chopped onion
• 4 ounces coarsely chopped mushrooms
• 1/2 cup chicken broth
• 3 tablespoons Creamy Ranch Dressing
• 1 1/2 tablespoons bold and spicy mustard

Preparation:

Heat olive oil in skillet over medium-high heat. Salt and pepper the chops; put in skillet, in batches if necessary, and brown quickly on both sides. Remove to a baking dish lightly sprayed with nonstick cooking spray.

To the hot skillet, add chopped onions and mushrooms. Cook, stirring, until onions are browned and just tender. Add chicken broth to the pan. Stir together Ranch dressing and mustard; add to broth. Let the mixture boil for a minute; pour over chops in baking dish.

Cover baking dish with foil and bake at 325° for 1 1/2 hours.
Serves 4 to 6.

Baked Pork Chops with Apples

Ingredients:

• 4 pork chops, about 1 to 1 1/2 inches thick
• salt and pepper, to taste
• 2 tart apples, halved and cored, unpeeled
• sugar
• sour cream

Preparation:

Sprinkle chops with salt and pepper and place in a baking dish. Place one apple half, cut side down, on each chop and sprinkle with sugar. Bake uncovered at 350 degrees for 40 to 50 minutes, basting often, until meat is browned. Thicken juices with sour cream before serving.
Serves 4.

Pork Chops With Apple Stuffing

Pork chops are stuffed with an apple and bacon stuffing then cooked in the skillet.

Ingredients:

• 6 pork chops, at least 1-inch thick
• 2 to 4 slices bacon, diced
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 3 apples, peeled, cored, and diced
• 1/4 cup sugar
• 1/2 cup bread crumbs or cracker crumbs
• salt and pepper, to taste
• 2 teaspoons chopped parsley

Preparation:

Cut a pocket in each of the chops for stuffing. Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed. Add bread crumbs; season with salt, pepper and parsley. Stuff mixture into the pockets in chops. Season chops with salt and pepper and brown on both sides in a hot skillet. Reduce heat, add a few tablespoons of water; cover and let cook slowly until done, or about 45 to 60 minutes.
Serves 6.

Coriander and lime salsa with grilled fish

Ingredients:

3 pieces of fish fillet - about 150g each, e.g. salmon, john dory, snapper, flathead, or barramundi
2 tablespoon olive oil
freshly ground black pepper
juice of 1 lime
4 tablespoons chopped coriander leaves
3 tablespoons drained white beans, from a can
1/2 cup diced cucumber
1/4 finely sliced chilli, optional
2 tomatoes, diced
1/4 red onion, diced

Method:

Coat fish fillets with 1/2 tbsp olive oil and season with black pepper.

In a bowl, mix lime juice with remaining oil. Add chopped coriander, beans, cucumber, chilli, tomatoes and onion. Season with a little pepper.

Cook fish fillets on a hot grill or non-stick pan for about 2 1/2 minutes on each side. Place cooked fish on serving plates, top with the salsa and serve.

A Whole Baked Fish

Simple as anything, serve this on a big platter surrounded by roasted lemon halves

INGREDIENTS:

• sea bass or sea bream, you’ll need a 1kg fish for 4 or 500g for 2

• olive oil

• parsley , chervil, rosemary and thyme a mixed bunch

• 1 bay leaf

• 1 fennel bulb , quartered and finely sliced

• 1 lemon or 2 halved

METHOD

1. Heat the oven to 190C/fan 170C/gas 5. Rinse and dry the fish and lay in a shallow roasting tin - pour a little olive oil into the tin first so the skin doesn’t stick. Stuff the herbs and fennel inside the fish. Season well and liberally drizzle over some olive oil.
2. Heat a little oil in a pan and fry the lemons cut-side down for a few minutes. Transfer these to the roasting tin and tuck them around the fish. Roast the lot for 20- 30 minutes or until the fish is cooked through (look inside, the flesh should be opaque). Serve the fish with the roasted lemons to squeeze over.

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

Asparagus Roll-Ups

Ingredients:

• 18 cooked asparagus spears
• 18 slices white bread, crusts removed
• 2 tablespoons French dressing
• 1/8 teaspoon freshly ground pepper
• 1/2 cup mayonnaise
• seasoned salt, to taste
• 4 to 6 tablespoons melted butter

Preparation:

Spread each slice of bread with mayonnaise. Place one asparagus spear on bread; sprinkle each with seasoned salt and pepper and a few drops of French dressing. Roll up the bread jelly roll style. Secure rolls with toothpicks. Chill. To serve, remove toothpicks and place rolls on a lightly greased baking sheet; brush with melted butter, and broil until lightly browned.

Artichoke Appetizer Tart with Cheese

Ingredients:

• 2 jars (6 ounces each) marinated artichokes, drained
• 1 bunch green onions, chopped (with green)
• 16 ounces ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup grated Monterey Jack cheese
• 1/2 cup sour cream
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry leaf tarragon, crumbled
• 1/2 teaspoon dry leaf oregano, crumbled
• 1/4 teaspoon dry leaf thyme, crumbled
• 1/8 teaspoon dry leaf sage, crumbled
• 1/4 teaspoon pepper
• 6 sheets filo or phyllo dough
• 1/4 cup melted butter

Preparation:

Coarsely chop the artichokes; combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.

Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.

Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.

Bake artichoke tart at 400° for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.

Appetizer Meatballs in Red Wine Sauce

Ingredients:

• 1 pound lean ground beef (chuck or round)
• 1/2 cup fine dry bread crumbs, plain
• 1/4 cup finely chopped onion
• 3/4 teaspoon cornstarch
• dash ground allspice
• 1 egg, beaten
• 2 teaspoons Worcestershire sauce
• 1/4 cup chili sauce
• 1/2 cup evaporated milk
• 1 teaspoon salt
• .
• Sauce:
• 2 tablespoons + 1 teaspoon cornstarch
• 1 cup water
• 2 beef bouillon cubes or equivalent base or granules
• 3/4 cup dry red wine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation:

Combine all meatball ingredients. Mix well and shape into 1-inch meatballs. Place in a large shallow baking dish; bake at 400° for 10 to 15 minutes. Prepare sauce. Combine sauce ingredients in a saucepan; cook, stirring constantly, over medium heat until thickened. Combine meatballs and sauce in a chafing dish or crockery cooker; keep warm.
Makes about 36 appetizer meatballs.

Curry Chicken Recipe

INGREDIENTS :

• 1- 3lbs chicken
• 2 tablespoon curry powder
• onion, thyme, garlic, pepper, black pepper.
• salt to taste
• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in small pieces,then wash with lime or lemon juice
2. Drain, season with curry, onion, thyme, garlic, peppers, salt and let marinate for awhile
3. In a skillet pour about 3 tablespoon of oil. Let oil heat but not too hot
4. Add chicken and let cook until done.
5. Serve over white rice

Curry Flavored Baked Chicken

INGREDIENTS :

• Two 3-3 1/2 LB chickens jointed & seasoned to taste
• 1 teaspoon paprika
• 8 oz. butter melted
• 2 tablespoons curry powder
• Pinch of ground ginger, salt to taste
• Black pepper to taste

METHOD:

1. Combine melted butter, curry powder, ginger, salt & paprika.
2. Set chicken in shallow roasting pan, top sides down & thoroughly baste on both sides with combined butter curry, etc.
3. Then bake at 375 degrees F. for about 20 mins, basting often with the sauce.
4. Turn all pieces of chicken to continue baking for a further 20 mins.
5. Pour off sauce from roasting pan place in a small saucepan & slice an onion & add to sauce, then place over low flame to simmer gently.
6. Set chicken on grill to brown to a nice rich color, spooning some of the sauce over it from time to time.
7. Pour rest of sauce over the chicken & serve at once.
8. Makes 4-6 servings

Summer Salad With Feta

Ingredients

5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half

1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.

Sea salt or fleur de sel and freshly ground pepper

2 tablespoons red wine vinegar or sherry vinegar

1/4 cup extra virgin olive oil

1/2 cup crumbled feta

1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

Method:

Add any or all of the ingredients below:

1/2 small red onion, sliced and rinsed with cold water

12 to 18 imported Greek black olives, such as kalamatas or amphisas

1 small green, yellow, or red bell pepper

1 heart of romaine lettuce, cut in 2-inch pieces

A handful of cubed stale bread or croutons

Advance preparation:

You can assemble the salad hours before adding the seasonings, vinegar, and olive oil. Be warned: If you salt the salad too long before serving, it will become watery, as the salt draws out juices from the vegetables.

Yield: 4 to 6 servings

Jerk Chicken Recipe

INGREDIENTS :

• 1- 3lbs chicken

• Jerk Sauce

• lemon or lime juice

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
2. Rub the chicken with the Jerk seasoning.
3. Be sure to rub under skin and in cavities
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread

Jamaican Chicken Chinese Fried Rice

INGREDIENTS :

• 4-6 cups cooked rice (cold)
• 1 cup cooked chicken chopped
• 1 sweet pepper (Bell pepper) chopped finely
• 2 stalks escallion chopped
• 1 large onion chopped
• 1 egg (optional)
• Soy Sauce
• Black Pepper
• Oil

METHOD:

1. Saute Chicken, onion, pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
2. Add egg unbeaten to pot and stir
3. Add rice and mix well
4. Add soy sauce gradually stirring mixture after each addition until rice is colored and sufficiently heated. Serve hot.

Dunkin Doughnuts Recipe

INGREDIENTS :

1 package regular or quick-acting yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2-1/2 cups all-purpose flour

METHOD:

Dissolve yeast in warm water in a mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until double, about 50-60 minutes. Turn dough onto a floured surface. Roll dough 1/2- inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in a deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make a small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbl milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.

Best Ever Baked Doughnuts

INGREDIENTS :

1 cup butter or margarine softened( divided use)
1-1/2 cups sugar
2 eggs
3 cup flour
4-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 cup milk
1/2 tsp cinnamon

METHOD:

Blend one stick (1/2 cup) plus 2 Tbl butter with 1 cup of the sugar. Add the eggs and mix well. Sift together flour, baking powder, salt and nutmeg. Add the eggs and mix well. Add to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Fill greased muffin tins 2/3 full. Bake until doughnuts are golden brown about 15 to 20 minutes. (May use tiny muffins tins.) Combine remaining 1/2 cup of the sugar with the cinnamon. Melt remaining 6 tbl of the butter. While doughnuts are still warm roll them in melted butter then in cinnamon sugar or just dip the tops.