0.0 267 105 2010-03-12T04:38:14Z 0 A Delicious Pork tenderloin for any festive occasion is stuffed with bread crumb apple mixture, baked with apple juice and topped with bacon. 0 0 16741 2 whole pork tenderloins, 1 1/2 to 2 pounds total salt and pepper 1/3 cup apple juice 1 tablespoon butter 1 teaspoon dried leaf sage, crumbled 3/4 cup chopped peeled tart apple 1/2 cup chopped onion 3/4 cup herb seasoned stuffing crumbs 1 cup apple juice 4 slices bacon, halved crosswise 1 Apple-Stuffed-Pork-Tenderloin 0 Cut each tenderloin lengthwise, (butterfly style). Flatten. Sprinkle generously with salt and pepper. Heat 1/3 cup apple juice with butter and sage and stir in chopped apple and onion and stuffing mix. Spread stuffing mixture over one flattened pork tenderloin then top with the other flattened pork tenderloin. Skewer shut. Place pork in a shallow baking pan. Pour 1 up apple juice over the meat then lay bacon across top. Roast uncovered at 350 degrees F for 1 1/2 hours, or until cooked through. Remove skewers, slice and serve 30 Steve G 07wko4gt9v7db 8 3 0 2010-03-12T04:42:14Z 0.0 267 10 2010-03-12T01:44:31Z 0 This Lamb Chop recipe is simple as 1,2,3, quick and easy with the herbs de Provence and garlic being the supporting cast members to succulent chops. 0 0 16740 8 lamb chops 2 tbs olive oil 1 tbs herbs de Provence (or mix of thyme, rosemary, sage, and other dried herbs) 1 small head of garlic, peeled 2 tbs butter Salt and pepper 0 Simple-Lamb-Chops-123 0 Season the lamb chops with the olive oil, the dried herb mix, salt and pepper. Melt the butter in a sauté pan over medium high heat. Add the lamb chops and garlic cloves; cook until the chops are golden on each side. 10 Steve G 07wko4gt9v7db 4 3 0 2010-03-12T03:40:23Z 0.0 267 25 2010-03-12T01:32:46Z 0 Balsamic Vinegar,Garlic and Rosemary set the stage for this simple and delicious recipe that feeds a more intimate gathering. Serve with roasted potatoes and a fresh steamed veggie for a well balance dish your friends will love. 0 0 16739 4 6-ounce lamb loin chops, or eight 4-ounce rib chops, trimmed 1 bay leaf 2 cloves garlic, peeled and halved 1 teaspoon finely chopped fresh rosemary 1/2 teaspoon salt Freshly ground pepper to taste 2 teaspoons extra-virgin olive oil, divided 1 tablespoon balsamic vinegar 1/2 cup chicken broth 1 sprig fresh rosemary 0 Seared-Lamb-Chops-With-A-Balsamic-Vinegar-Pan-Sauce 0 Rub lamb well with cut sides of 1 garlic clove; discard garlic. Sprinkle with chopped rosemary, salt and pepper; rub in 1 teaspoon oil. Cover and let marinate in refrigerator for at least 1 hour and up to 24 hours. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the second garlic clove and lamb chops. (If using rib chops, it may be necessary to sear them in batches. Do not wipe the pan clean between batches.) Sear the lamb on one side until golden brown, 2 to 3 minutes. Turn and sear on the other side for 1 minute; reduce the heat to low and continue cooking until the second side is golden brown and the center is still slightly pink. Transfer the lamb to a platter and keep warm. Spoon away any excess fat, leaving the browned bits in the bottom, and return the pan (with garlic halves) to high heat. Add vinegar and bring to a boil, scraping the pan for browned bits. Stir in broth, rosemary sprig and bay leaf; boil until the sauce has thickened and reduced by half, 2 to 3 minutes. Remove the garlic, rosemary sprig and bay leaf, then season the sauce with salt and pepper. Spoon over the lamb and serve immediately. 60 Steve G 07wko4gt9v7db 4 3 0 2010-03-12T01:33:33Z 0.0 290 20 2010-03-11T21:37:56Z 33549 0 A fresh orzo salad inside a bright red tomato just oozes out feelings of spring and good tastes. That's just what this salad has - great flavors in every bite. When you eat tomatoes, it's the color in them that makes them so good for you. The color comes from lycopene which has been found to be effective in preventing breast cancer, lung cancer and prostate cancer. 1 4 16738 33549 4 large tomatoes 1/2 cup golden raisins 1/2 cup pine nuts, toasted 8 ounces orzo 1 cup feta cheese, crumbled 1/2 cup green onions, finely chopped 1/2 cup cucumber, seeded and chopped 4 tablespoons olive oil 3 tablespoons balsamic vinegar Salt and pepper 1 Tomato-Stuffed-With-Orzo-Salad 123Recipes 0bgjy1idfv50q 0 Cut off about 1/2 inch of the top of each tomato. Remove the seeds, inner pulp and juice. Place the tomatoes upside down to drain. In a small sauce pan bring 1 cup of water to the boil. Place the raisins in a small bowl and add the boiling water. Let sit until plumped up, about 5 minutes, then drain and set aside to cool. Roast pine nuts on a flat tray in a 350 degree F oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden. Bring a medium pot of salted water to a boil. Add the orzo and cook for 7 minutes (al dente). Drain and rinse under cold running water. Drain well. In a large bowl combine the cooled pasta, raisins, pine nuts, feta, green onions, cucumbers, olive oil, balsamic vinegar, salt and pepper; mix well. Scoop the mixture into the tomato shells and serve. 10 R.T. Eby 0ykh6mlj02pr1 4 3 0 2010-03-12T00:43:27Z 0.0 290 50 2010-03-11T17:30:07Z 33548 0 Rice pilaf is a great companion to any meal. This recipe incorporates the aromatic goodness of jasmine rice with the natural sugars in onion and celery. Rice pilaf was first discovered in the correspondence of Alexander the Great in a description of his visits to Persia as well as during his capture of Marakanda. He brought it back from Macedonia and then it spread throughout Eastern Europe. 1 7 16737 33548 2 tablespoons butter 1/2 onion, finely chopped 1 stalk celery 1 cup uncooked jasmine rice 2 cups chicken broth (or water with 2 chicken bullion cubes) 1 teaspoon 1 Jasmine-Rice-Pilaf 123Recipes 0bgjy1idfv50q 0 Preheat oven to 375 degrees F. Prepare a 1 quart baking dish with cooking spray. Melt the butter in a large skillet over medium high heat (7 on a scale of 10), add the onion and celery. Sauté until the onion is translucent, 3 to 5 minutes. Stir in the rice and cook until the rice turns golden brown. It’s ok if some of the rice browns and some doesn’t. Pour in the chicken broth and simmer another 5 minutes then transfer to the prepared dish. Bake until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork and serve. 10 R.T. Eby 0ykh6mlj02pr1 6 3 0 2010-03-12T02:36:36Z 5.0 290 300 2010-03-11T16:09:23Z 33546 0 In the south a whole or half country ham is usually served for large family gatherings such as Easter, Thanksgiving or Christmas. Leftovers make a wonderful breakfast in the form of a ham ‘n biscuit. Country ham is first mentioned in print in 1944. It referred to a method of curing and smoking done in the rural sections of Tennessee, Virginia, Georgia, Kentucky and other nearby southern states. Nowdays it refers to a curing style, not a location. 0 13 16736 33546 15 pounds Tennessee country ham Cooking spices: 10 whole cloves 10 whole allspice 5 whole peppercorns 1 cinnamon stick 2 apples, peeled and quartered 2 bay leaves 1/4 cup brown sugar 1 quart apple cider 1/2 navel orange For the glaze: 3/4 cup honey 1/4 cup molasses 1/4 cup cornmeal 1/2 cup brown sugar 3 tablespoons dry mustard 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1 Country-Ham-Southern-Holiday-Style Volla 0e75srw3406d0 0 Use a stiff brush to scrub the surface of the ham under running water. Cover ham with cold water and soak 24 to 36 hours before cooking. Remove the ham from the soak water, rinse it well and place it in a large roasting pan. Add cloves, allspice, peppercorns, cinnamon, apples, bay leaves, brown sugar and cold water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes per pound or until ham reaches an internal temperature of 150 degrees F. Add apple cider and orange during last 1/2 hour of cooking. Drain liquid from ham. Remove skin while ham is still warm and trim excess fat. Combine honey and molasses; brush all over ham. Combine cornmeal, brown sugar, dry mustard, allspice, ground cloves and ground cinnamon; mix well and then dust the ham with the mixture. Place ham in preheated 425 degree F oven long enough to glaze. Let the ham rest for 10 to 15 minutes. Slice very thin and serve. 30 R.T. Eby 0ykh6mlj02pr1 12 3 1 2010-03-11T21:24:44Z 0.0 267 105 2010-03-11T04:44:38Z 33542 0 The use of only salt and pepper on this Lamb Crown lets the magnificent true flavor of the roast shine through. Your guests will be in awe at the appearance of this colorful dish. Two factors have contributed to an increase in lamb consumption in the U.S. Young well-travelled chefs who have discovered its good flavor and versatility and an influx of middle eastern immigrants whose dining traditions include lamb. 0 9 16735 33542 4 pounds - 1 crown roast of American lamb (use two 8 inch racks) salt and pepper 2 ounces broccoli flowerets 5 ounces pearl Onions 5 ounces small whole mushrooms 5 ounces baby carrots 4 ounces brussel sprouts 6 ounces cherry tomatoes Butter 1 Vegetable-Stuffed-Crown-Of-Lamb 123Recipes 0bgjy1idfv50q 0 Salt and pepper Lamb crown inside and out then place crown roast on rack in shallow roasting pan. Bake at 325 degrees F for approximately 1 3/4 hours (25 minutes total per pound of lamb) or until meat thermometer registers 145 degrees F for medium-rare doneness. Combine all vegetables except tomatoes and steam until crisp-tender. Add tomatoes to warm through and season all vegetables with salt, pepper, and butter. Add vegetable stuffing to crown roast before serving with the remaining vegetable stuffing served on the side. 30 Steve G 07wko4gt9v7db 8 3 0 2010-03-11T15:55:20Z 0.0 267 60 2010-03-11T03:59:40Z 33543 0 The citrus and garlic in the marinade adds an extra flavor dimension to the Lamb. I've seen people fire up the outside grill in the dead of winter, I'm one of them, so Ladies, if your man insists he do the cooking for Easter, hand him this recipe and let him have at it, while he's busy grilling you can go hide the eggs. It was health guru Gayelord Hauser who pushed yogurt into the limelight in America when he proclaimed it a wonder food in his book "Look Younger, Live Longer," published in 1950. Sales of yogurt skyrocketed, increasing production 500 percent by 1968. 0 8 16734 33543 25 ounces plain yogurt 4 cloves garlic, grated 1 lemon, zested and juiced 1 orange, zested and juiced salt and pepper 4 pound leg of lamb, bone out 1 Leg-Of-Lamb-For-The-Grill 123Recipes 0bgjy1idfv50q 0 Combine yogurt, garlic, and lemon and orange juices and zest in a large bowl. Season with salt and pepper. Marinate the lamb in this mixture overnight. When you’re ready to grill, remove the lamb from marinade and shake off the excess. Grill on medium heat for an hour for medium doneness. Cook for less time if you prefer rare meat. 30 Steve G 07wko4gt9v7db 8 3 0 2010-03-11T14:51:37Z 0.0 267 60 2010-03-11T02:41:30Z 33540 0 This Herb and Mustard crust adds just the right amount of back-up flavor to the wonderful taste and texture of Lamb. Pair this recipe with a couple side dishes found on 123recipes.com and you'll be the hit of the dinner party. Sheep are most likely descended from the wild mouflon of Europe and Asia. Sheep husbandry is practised throughout the majority of the inhabited world and has been fundamental to many civilizations. 0 12 16733 33540 1 1/2 cups bread crumbs, fine 3 tablespoons fresh flat-leaf parsley, finely chopped 1 tablespoon fresh mint, finely chopped 1 1/2 teaspoons fresh rosemary, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 3 1/2 tablespoons olive oil 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature (your local butcher will french your racks usually for just a smile) 2 tablespoons Dijon mustard 1 Herb-And-Mustard-Crusted-Rack-Of-Lamb 123Recipes 0bgjy1idfv50q 0 Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well. Preheat to 400 degrees F with oven rack in middle position Season lamb with salt and pepper. In a large heavy skillet over moderately high heat, heat remaining tablespoon oil until hot but not smoking Brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up. Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere. Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130 degrees F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops. 25 Steve G 07wko4gt9v7db 8 3 0 2010-03-11T21:24:24Z 5.0 290 20 2010-03-10T23:29:03Z 33539 0 A pasta side dish is always a hit at holiday dinners. This recipe combines French and Italian influences and is a welcome addition to any American meal. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"). In Italy penne pasta is produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed, with ridges). 1 8 16732 33539 1 pound fresh broccoli florets, trimmed into small pieces 1 (8 ounce) package sugar snap peas, trimmed 1 (8 ounce) package dry penne pasta 3 tablespoons olive oil 1/2 cup grated parmesan cheese Salt and pepper to taste 1 Brocoli-Avec-P-Tes-Broccoli-With-Pasta 123Recipes 0bgjy1idfv50q 0 Bring a large pot of lightly salted water to a boil. Add broccoli and cook for 2 minutes. Add peas and cook for 2 more minutes. Drain in a colander and set aside. Fill a large sauce pot half way with water; add a teaspoon of cooking oil and a pinch of salt and bring to a full boil. Add pasta to the boiling water and cook for 7 minutes (al dente). Drain and place the pasta in the bowl with asparagus and peas. Toss with olive oil, parmesan, salt and pepper. 10 R.T. Eby 0ykh6mlj02pr1 6 3 1 2010-03-12T04:08:59Z