I'll share my recipe, if you'll share yours, November 26, 2011

14 years ago

Carrot Salad with Raspberries

Prep Time: 10 minutes

Cook Time: n/a

Serves: 4

INGREDIENTS

2 tbsp Raspberry flavoured wine vinegar

2 tsp Sugar

1/2 tsp salt

1 tbsp Extra Virgin Olive Oil

3 to 4 Carrots (about 2 cups, shredded)

1/4 cup Chopped parsley

1/2 cup Fresh raspberries

DIRECTIONS

Whisk vinegar, sugar, salt and oil. Add carrots and parsley and mix well, sprinkle with raspberries

RECIPE NOTES

Replace raspberry flavoured vinegar with white wine vinegar and add a tbsp of raspberry jam and omit sugar

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Comments (2)

Jasdip
14 years ago
Pork Medallions in Mushroom Marsala Sauce (Fine Cooking)

2 pounds pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter
2 medium shallots, finely diced
12 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour1
/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper.

2 Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork.

3 Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala.

Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.
patti43
14 years ago
Woo hoo! I have my recipe files back! Nobody probably wants dressing right now but me, who didn't have any at T-giving :-(

CROCKPOT CHICKEN AND DRESSING (Mangio de Sola)

4 chicken breasts, cooked (or buy a roasted chicken or use leftover turkey)
2 pans of cornbread or two quarts
2 hamburger or hot dog buns (or any leftover bread-- homemade yeast rolls or white bread)
2 Tbsp sage (add more to taste)
1 medium onion, chopped
2-3 eggs, hard boiled and chopped
2 cans cream of chicken soup (separated)
1 stick margarine or butter, melted
2 cans chicken broth (3-4 cups)

CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes.

DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl.

PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top. Cover and cook on low for three to four hours.
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I'll share my recipe, if you'll share yours, November 26, 2011

Comments (2)

Jasdip

patti43

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