Pork With Plum Sauce
chloebud
last year
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Annie's Chinese Plum Sauce
Comments (5)That's funny...Today I was gutting my pantry and found my last jar of this sauce. Need to find plums this year! My proportions are a little different, but it is from Ball originally (out of one of the early '90's books, I think). I never noticed it was in the big book. Here it is with canning info: Asian Plum Sauce 8 cups pitted and chopped plums 1 3/4 cups dark brown sugar 1/2 cup white sugar 2/3 cup cider vinegar 1/2 cup finely chopped onion 1 medium jalapeno pepper -- finely chopped (we use ribs and seeds) 4 teaspoons mustard seed 2 teaspoons salt 6 cloves garlic -- minced 2 tablespoons minced ginger -- or 1 tbsp. powdered ginger Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce. To can: Fill hot, clean jars with hot sauce, leaving 1/2" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints....See MorePork Tenderloin with Bourbon Cream Sauce
Comments (4)Yes that's the original recipe I posted back in 2006 on the WFD with this photo "Pork Tenderloin with Bourbon Sauce". It's a good recipe from Diana Rattray,'Your Guide to Southern U.S. Cuisine.' I love your addition of cream Alexa. I also don't use a grill (don't have one) but bake it in the sauce in the toaster oven. SharonCb...See MoreWhat starch with weed's pork tenderloin with Dijon cream sauce?
Comments (10)These are some sides I've made with her pork dish: Steamed carrots with fresh dill or poppy seeds and Confetti corn (sauteed sliced celery and diced roasted red peppers with frozen corn) Mashed Sweet Potatoes and Black Bean & Mango Salad Roasted Delicata Squash and Steamed Broccoli TJ's Harvest Grains Blend and Steamed Broccoli Roasted Butternut Squash and Steamed Broccoli...See MoreSO Sick of Chicken and Ribs!
Comments (86)Sorry, Suzieque, this is another chicken dish. It's our dinner tonight so I thought I'd post it. I included some of my own Notes after the recipe. Chicken With Artichokes 3 1/2 to 4 pounds chicken legs and/or thighs 1 can artichoke hearts, drained and halved 1 medium onion, cut into chunks about the same size as artichoke halves 1 pound white button mushrooms (halved) 2 tablespoons brown mustard (or Dijon) 1 clove garlic, chopped 1/4 cup olive oil 1/4 cup red or white wine vinegar 1/4 cup red or white wine 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 1 bay leaf Salt and pepper (to taste) Preheat oven to 350. Place chicken, skin side up, in a baking pan. Distribute onion, artichokes and mushrooms over the top. Combine olive oil, mustard, red wine, red wine vinegar, garlic, dried herbs, bay leaf, salt and pepper and pour over the chicken. Bake for 1 1/2 hours basting every half hour. Notes: I leave the artichoke hearts and mushrooms whole and add a little less oil...maybe 3 T. Because of that I often use 2 cans of artichoke hearts. I also season the chicken pieces with salt and pepper. The pan you use should be large enough to hold the chicken pieces in a single layer to allow nice browning. Placing them tightly in the pan is fine. You might not need the entire 1 1/2 hours cooking time...just check. I've subbed Herbs de Provence for the basil/thyme/tarragon....See Morechloebud
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