This is a crock pot recipe that a neighbor of mine gave to me, and I love it! The pork falls apart when it's done, and the sauce (which is shown how to make at the end of the recipe), is to die for. Enjoy! :)
CRANBERRY PORK ROAST
1 boneless pork roast (or tenderloin)
1 can cranberry sauce (either whole berry or jelly is fine)
1/4 c. sugar
1 c. cranberry juice (apple works fine too)
1 tsp dry mustard
1/4 tsp cloves
2 Tbs cornstarch
2 Tbs cold water
Mash cranberry, sugar, mustard, and clove. Add juice. Pour over roast in crockpot. Cook low 6-8 hours. Remove 2 cups of juices (add water if necessary). Pour into saucepan. Bring to boil. Combine cornstarch and water to make paste. Stir into saucepan. Cook and stir until thickened. Season w/salt.
***NOTE...I made this recipe, and it came out great!
6/30/09
Darlene's Shrimp and Broccolli with Linguini in Alfredo Sauces
Sautee fresh chopped garlic in butter, and Olive oil, added in the cooked shrimp to warm them, spiced it up with salt, pepper, onion powder and a shot of hot pepper flakes, blend in the Alfredo Sauce and simmer a few mins, toss it all together with the cooked linguini and broccolli, and top it with Pecorino Romano cheese.
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Quick and easy!!!
Everyone loved it! Even the 2 year old (minus the shrimp of course).
Sandi's Cavatelli with Escarole and Proscuitto
1 bunch escarole chopped coarsly
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
EVOO( your discretion, I tend to overdue the oil 1/4 cup)
3 cloves of garlic chopped fine
4 slices proscuitto chopped
1 lb cavatelli
1 large can cannellini beans drained
1-2 cups chicken broth
salt and pepper to taste
Directions:
Saute garlic in EVOO till fragrant
saute proscuitto till almost crispy, put in escarole, beans, salt and pepper continue to saute till escarole is soft.
pour in chicken broth 1 cup at a time, let cook until reduced slightly. If you want a little more sauce keep adding chicken broth till its the consistency you like.
Meanwhile boil cavatelli and drani when al dente. Toss together pasta and sauce. you can at this point throw a splash of more evoo inn whil you toss it to give a little freshness.
This recipe was given to me by the owner of a Pizzareria in Melville, LI 10 years ago. I didn't write it down at the time so I may have defered from the original somewhat. So you might need to adjust to your taste. I always get raves when I make it though
Laurie's Purple Cow Jumped Over The Moon
Recipe courtesy of Laurie Ferraro Wigglesworth
Ingredients:
3 cups vanilla fat-free yogurt
1 cup reduced-fat milk (2%)
1/2 cup thawed frozen grape juice concentrate, undiluted
1 1/2 tsps. lemon juice
Directions:
Place yogurt, milk, juice concentrate & lemon juice in blender, process until smooth. Makes 8 (1/2 cup) servings. Use a straw!!
This is delicious, but next time I would use slightly less lemon juice.
From the book, Healthy Foods for Kids: Smoothies, Snacks, & More
Lesley's Yorkshire Pudding
Ingredients:
4 oz plain flour
pinch salt
1 egg
1/2 pint of milk
Directions:
Add the salt to the flour and the bea tthe egg and milk together.
Make a well in the flour and stir in the flour to make a smooth batter.
This batter s the same for Yorkshire pudding, Toad in the Hole and Crepes.
I make small yorkshire puddngs using a muffin tray - oil the tray (a friend of mine swears by beef dripping for this but I use whatever multi-purpose oil comes to hand) and place it in an oven at 220 C until the oil is hot - almost smoking. Pour equal quantities of batter into each "muffin" and bake for approx. 10 mins, until the puddings have risen and browned. Some people prefer to make a large yorkshire pudding and serve their meat and gravy inside the pudding, I don't have cooking times for a large one it would just be a case of trial and error but the key is to make sure the baking tray is very hot before you add the batter so it crisps up but keeps the inside fluffy and light.
To make Toad in the Hole, add some browned onions ans sausages to a baking tray and cover with the batter. Bake in a moderate oven or about 40 mins. Serve with gravy and steamed veg. You only need to brown the sausages as they will cook through in the oven but if you don't they stay pale and insipid.
Darlene's Non Stir fry Beef and Broccolli
A NON STIR FRY recipe for Beef and Broccoli that was SO EASY to make!!!
Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
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Ingredients:
SIRLOIN STEAK
BROCCOLI
SLICED ONIONS (can omit)
CHOPPED GARLIC
CHOPPED FRESH GINGER
SESAME OIL
RED HOT CHILLI OIL
CANOLA OIL
SOY SAUCE
RED WINE VINEGAR
CORN STARCH
Cut up steak and broccoli to size preferred. Place them in a deep, large bake pan, add in the Ginger and Garlic, stir together to distribute. Sprinkle the Sesame Oil, Canola Oil, Soy Sauce, Red Wine Vinegar and Corn Storch all over the Steak and Broccoli, toss all together. Put into a preheated 375-400 degree oven, and stir every 10 mins or so, until the meat is cooked through.
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Andrea's Beetroot soup
I used a Gordon Ramsay recipe as my base, but tweeked it a little:
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
3-4tbsp olive oil
1 onion, peeled and chopped
1 bay leaf
2 garlic cloves, peeled and crushed
2 large carrots, peeled and chopped
1 celery stalk, trimmed and chopped
2 x 250gm packs of ready cooked beetroot in natural juices
600ml of hot veg of chicken stock
Seasoning - salt and pepper
Squeeze of lemon juice
Heat a large saucepan and pour in the olive oil. Add the onion, bay leaf, garlic, carrots and celery. Cook over a high heat, stirring often, for 4-5 mins until the veggies begin to soften.
Meanwhile, coasrsely grate the beetroot (waering rubber gloves to prevent hands from staining). Add to the pan and pour in the stock. Cook and simmer for 10 mins until the veggies are tender. Discard the bay leaf.
Whiz the soup in a blender. Taste and adjust the seasoning and add lemon juice. Reheat.
Gordon tops this with smoked duck pieces and sour cream. However, I didn't. I added some double cream to my recipe and missed out the lemon. I added a black and red pepper mix which gave it a kick...you could also add some chilli powder.
Tina's Easy Spinach Dip
( I am sure everyone has made this) I somestime use chopped Broccoli too.
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
1 container sour cream light or regular what ever you choose
1 package of knorr veggie soup mix or liptons veggies soup mix
1 cooked and drained box of spinach or broccoli
Add all ingredients together and place in fridge to chill
Take a round italian bread not sliced make a hole in the top and scoop in dip right before serving. use the extra bread to dip and serve with your favorite veggies!
Tina's Chilli
Love this recipe.. Will serve it with tostitos scoops on the side and melt chedder cheese on top before serving in glass casarole bowl
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Ingredients
2 lbs ground beef
1 lb hot sausage out of casing
1 cup chopped onion
1 cup chopped green pepper
2 (15 1/2 ounce) cans kidney beans
2 (16 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic
2 tablespoons chili powder (or to taste)
salt & pepper
1 can beer room temp (any brand)
3 tablespoons bbq sauce
Directions
Cook ground beef,sausage, onion, garlic , green pepper, until meat is brown and vegetables are tender.
Drain the beans, then add the beans and remaining ingredients.
Cover and simmer 1 to 1-1/2 hours.
Last 1/2 hour of cooking add the can of beer and finish cooking.
5 *You may spice up this chili as hot as you like it.
Danielle's Favorite Pork Roast Slow Cooker meal
1 2 lb pork roast
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
1/2 ts salt
1/2 ts season salt
1/4 ts lemon pepper seasoning
1/4 ts paprika
1 onion cut into wedges
half bag of baby carrots(already peeled)
4 potatoes washed and cut into wedges
1 cup chicken broth
trim any visible fat. rub all sides of meat with the seaonings. place all vegs in bottom of slow cooker add cup of chicken broth over vegs. place seasons meat on top of vegs. turn slower cooker on high for 6 hrs and then on low for 1 1/2 hrs more. if you only put it on low setting you need to cook for 8 to 9 hours. to make sauce remove veg and meat add 1/4 cup of water to slow cooker and add 3 tbls of flour and cook on high for 15 to 20 minutes
Rebecca's Vegetarian Shepard's Pie
My favourite vegetarian shepherd's pie recipe! The Aduki beans give it it's unusual colour.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
4 oz (11og) aduki beans
2 oz (50g) rice
2 pints water for soaking
2 pints water for boiling
1 tblsp oil
1 onion
8 oz carrots
1-2 tblsp soy sauce
2 tblsp tomato puree
1 tsp mixed herbs
half pint aduki bean stock
salt and pepper
1lb (450g) potatoes peeled
1 oz butter
grated cheese
Wash the aduki beans+ rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to the boil in fresh water and cook for 50 minutes or until soft.
Drain and save liquid (stock). Heat oil in saucepan + fry onion for 5 minutes. Add carrots and cook for 2-3 minutes. Add cooked beans and rice. Mix soy sauce, tomato puree + herbs with stock. Pour this over bean+veg mixture. Bring to the boil+ simmer for 20-30 minutes. Season.
Add a little more liquid if necessary so that final mixture is moist. Transfer to dish.
Boil potatoes until soft + mash with butter. Spread over beans +veg. Sprinkle cheese on top.
Bake for 35-40 minutes until crisp and brown.
Tina's Three Cheese Quiche
1 ready made frozen pie crust
8 eggs
1/2 cup grated pecoring romano cheese
4 slices swiss cheese
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in pecorino romano and mix well. Add salt and pepper.
Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm.
Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had.
Tina's Ham, Cheese and Bacon Quiche
Ingredients:
1 ready made frozen pie crust
8 eggs
6 slices bacon cooked and crispy reserve some for garnish
4 slices yellow american cheese
1/2 cup of milk
salt and pepper to taste
Directions:
In a large mixing bowl beat eggs with milk set aside. On a cutting board layer the cheese and cut into cubes, slice small and add to eggs, then add in bacon and mix well. Add salt and pepper to taste. Pour in pie crust and bake in the oven at 350 for 35 minutes pie should look golden in color and not look watery in the center when you remove from the oven it should be firm. When ready to serve sprinkle top with extra bacon.Also if you wish you can just buy shredded cheese and use that instead of cutting it yourself. I did it this way because that is what I had. Enjoy
White Chocolate Cheesecake
INGREDIENTS:
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
3/4 cup sugar, divided
1/2 cup (1 stick) butter, softened
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 pkg. (6 squares each) BAKER’S White Chocolate, melted, slightly cooled
4 eggs
1 pt. (2 cups) raspberries
DIRECTIONS:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp. of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned.BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the raspberries just before serving. Store leftover cheesecake in refrigerator.
Rasberry Almond Coffeecake
Raspberry Almond Coffeecake
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
"This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
"PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
INGREDIENTS
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds
1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
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