I'll share my recipe, if you'll share yours, February 23, 2011

13 years ago

Pork Medallions Alfredo

By: Philadelphia Cream Cheese

"Our quick and creamy Alfredo sauce is the crowning glory of this delicious pork dish."

Original Recipe Yield 4 servings

Ingredients

1 (1 pound) pork tenderloin, cut into 1/2 inch slices

1/2 (250 g) tub PHILADELPHIA Herb & Garlic Cream Cheese Spread

1/3 cup 25%-less-sodium chicken broth

1/4 cup KRAFT Signature Balsamic Vinaigrette Dressing

1/4 cup KRAFT 100% Grated Parmesan Cheese

1 tablespoon lemon juice

2 tablespoons fresh basil, chopped

Directions

Heat large non-stick skillet sprayed with cooking spray on medium-high heat. Add meat; cook 2 min. on each side or until lightly browned on both sides.

Add all remaining ingredients except basil; cook 6 min. or until cream cheese spread is melted, sauce is thickened and meat is done, stirring frequently.

Sprinkle with basil.

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Comments (4)

Jasdip
13 years ago
I don't like couscous, but I want to try this recipe. Hubby lies couscous so this will be a treat for him.

Orange-Infused Chicken Couscous Salad

2 cups orange juice
1 shallot, chopped
2 garlic cloves, chopped
2 fresh thyme sprigs
3 boneless, skinless chicken breasts
1/2 cup chicken stock
1 1/4 cup couscous
1 small red or orange pepper, chopped
2 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup diced dried apricots
2 tbsp olive oil
2 tbsp rice vinegar or cider vinegar
6 cups lightly packed baby spinach

Bring 1 cup orange juice, shallot, garlic and thyme to a boil in a skillet. Add breasts; cover and simmer 10 minutes, turning once, until no longer pink inside. Set skillet aside.

Bring other cup orange juice and stock to a boil in a saucepan and add couscous. Remove from heat, cover and let stand 5 minutes. Fluff couscous into a large bowl. Add peppers, green onions, mint and apricots.

Remove breasts from liquid and chop into bite-size pieces. Add to couscous. Remove thyme sprigs from skillet and bring orange juice mixture to a boil for 2 minutes or until the juices have almost evaporated. Whisk in oil and vinegar and pour over couscous and chicken. Toss to coat evenly and season with salt and pepper. Serve over baby spinach.
patti43
13 years ago
This would be fast, easy and make kids happy!

SCRAMBLED HAMBURGER (Kitchenlink)

3/4 to 1 pound hamburger
1 tablespoon butter
2 tablespoons flour
2 to 3 beef bouillon cubes
1 1/2 cups water
1 onion, chopped
1 green bell pepper, chopped
potatoes, noodles, biscuits or toast (for serving)

In a saucepan, melt butter. Stir in flour to make a paste. Slowly add water and bouillon cubes. Bring to a boil while stirring. Cook a few minutes until sauce is thickened. Add the chopped onion and pepper. Cook hamburger separately, drain fat and add to the sauce. Serve over potatoes, noodles, biscuits or toast.
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I'll share my recipe, if you'll share yours, February 7, 2011
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Welcome home, Luckygardner, hope you enjoyed yourself! This isn't tried and true, but it sounds good. TARRAGON SEAFOOD SALAD Water 2 tablespoons curry powder 8 ounces uncooked penne (tubular pasta) 3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well) 4 ounces smoked salmon, diced 1 1/2 cups lightly steamed, coarsely chopped asparagus 1 tablespoon chopped fresh tarragon (or 1 teaspoon dry) 1 teaspoon fresh-squeezed lemon juice 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 tablespoons olive oil Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving. Yield: 8 cups Serving size: 1 cup Per Serving: Calories: 219 Carbohydrate: 23 g Protein: 16 g Fat: 7 g Saturated fat: 1 g Sodium: 450 mg Fiber: 2 g
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I'll share my recipe, if you'll share yours, February 17, 2011
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Comments (3)
Chicken Enchiladas ================== 8-10 flour tortillas or corn tortillas 1/2 cup chopped onion 4 garlic cloves, minced 1 teaspoon ground coriander 1/4 teaspoon pepper 2 tablespoons butter 3 tablespoons flour 1 (8 ounce) carton sour cream 2 cups chicken broth 1 (4 ounce) can diced green chili peppers 1 cup shredded monterey jack cheese 2 cups shredded, cooked chicken Black olives (optional) Tomato (optional) Green onion (optional) 1Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften. 2For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender. 3Stir the flour into the sour cream, and then add to the onion mixture. 4Stir in broth and chili peppers all at once. 5Cook and stir until thick and bubbly. 6Remove from heat; stir in 1/2 C of the cheese. 7For Filling: Stir 1/2 C of the sauce into the chicken, mixing well. 8Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. 9Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. 10Top with remaining sauce. 11Bake, covered, in 350* oven for 35 minutes. 12Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. 13Let stand 10 minutes. 14If Desired: garnish tops with olives, tomatoes, and cheese.
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I'll share my recipe, if you'll share yours, February 27, 2011
Q
Comments (2)
Another foodgawker recipe. It said it's a winter salad, but I'd like it anytime. MUSTARD CHICKEN SALAD (Barefoot Contessa) 4 bone-in chicken breast halves* Olive oil Coarse salt and fresh ground pepper 5 cups small brocolli florets 1 1/2 cups mayonnaise 1/2 cup Dijon mustard 1/4 cup whole grain mustard 2 tablespoons white wine vinegar 2 tablespoons minced fresh tarragon 1 pint cherry tomatoes, halved Preheat oven to 350. Place chicken in a baking pan lined with foil and rub with olive oil. Sprinke liberally with salt and pepper and roast for 45 minutes. Cool, discard skin and tear chicken meat into bite-sized pieces. *Or buy a roasted chicken at the market. Fill a large bowl with ice water and bring a large pot of water to a boil. Add broccoli to the boiling water and cook until crisp-tender, about one minute. Drain and place the brocolli in the bowl of ice water. Make the dressing by whisking the mayo, mustards, vinegar 1 tablespoon salt and 1 1/2 teaspoons salt together. Add enough dressing to the chicken to moisten well. Add the tarragon, broccoli and tomatoes and mix gently to combine. If you have time, cover and let sit in fridge for a couple of hours so the flavors can develop even more. Serve at room temperature.
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I'll share my recipe, if you'll share yours, February 13, 2011
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Comments (3)
Slow-Roasted Pork Shoulder (Fine Cooking) Kosher salt and freshly ground black pepper 1 6-3/4- to 7-lb. boneless pork shoulder roast 1 large yellow onion, cut into 1/2-inch-thick rings 3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long 10 cloves garlic, peeled 1 cup dry white wine Combine 2 Tbs. salt and 2 tsp. pepper in a small bowl and rub the mixture all over the pork. Put the pork, fat side up, in a large roasting pan (about 12x16x3 inches). Cover and refrigerate overnight or for up to 3 days. Remove the pork from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking. Position a rack in the center of the oven and heat the oven to 300F. Uncover the pork and roast until tender everywhere but the very center when pierced with a fork, 4 to 4-1/2 hours. Add the onion, carrots, garlic, wine, and 1 cup water to the roasting pan and continue to roast, stirring the vegetables occasionally, until the pork is completely tender, about 1 hour more. Remove the roast from the oven and raise the oven temperature to 375F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on the pan. If most of the liquid has evaporated, add a splash more water to the pan to create a little more juice. (It shouldn't be soupy.) Return the pork to the oven and continue to roast until nicely browned on the newly exposed surfaces, about 15 minutes. Remove the pan from the oven, transfer the meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim the excess fat from the juices and serve the juices with the vegetables and meat.
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glenda_al
13 years ago
Strawberries in vinegar

1 pint fresh strawberries, hulled and quartered, or sliced
2 tablespoons sugar
2 tablespoons red wine vinegar

Whipped Cream:
1/4 cup heavy whipping cream
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract

2 tablespoons chopped fresh mint leaves, for garnish
Directions
For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours.

For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks.

To serve: Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve.
glenda_al
13 years ago
jasdip, I've made this recipe several times. Bet it would be good with chicken.

1 1/3 cups couscous cooked in two cups of orange juice
Heat in micro: 2/3rd cups dried cranberries, 1/2 cup chopped apricots in one cup of water to plump up
Finely chop 2-3 scallions with green
toast 2/3 cup walnuts
Toss with 1 Tbl curry powder, freshly ground pepper and salt to taste.
Add at least 2 Tbl olive oil to keep from lumping.
And 1/4 cup more of orange juice before serving if too dry

I'll share my recipe, if you'll share yours, February 23, 2011

Comments (4)

Jasdip

patti43

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glenda_al

glenda_al

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