Written by free recipes on Wednesday, July 28th, 2010 in Meats.
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Pork Chops and Applesauce
Ingredients:
6 pork chops
1 large can or jar applesauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste
Directions:
Brown chops in skillet. Remove to baking dish. Mix applesauce, spices and sherry. Spoon 1/2 of this mixture on chops. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce. Return to oven for another 20 minutes. Good!
Serves: 6
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Written by free recipes on Thursday, July 22nd, 2010 in Delis.
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Calico Quiche
Ingredients:
1 (9-inch) pie shell, homemade or frozen
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter (1/2 cube)
1/2 cup onion, coarsely chopped
1 Tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 Tablespoon parsley, chopped
Directions:
Place the tomatoes in a medium-size bowl and pour in enough boiling water to cover. Let stand for 8 to 10 minutes or until softened. Drain well. Chop finely.
Preheat oven to 350 degrees.
In a pie shell, layer chopped peppers, cheeses and chicken.
In a saute pan, melt butter and saute onions until soft. Whisk in flour thoroughly. Stir in half and half and simmer until thickened, about 3 to 5 minutes. Let cool.
In a large bowl, combine sour cream, eggs, nutmeg and parsley. Stir into sauteed onion mixture.
Pour filling into pie crust. Bake 35 to 40 minutes or until set
Hint: May be stored in the refrigerator for up to 3 days. May use sun-dried tomatoes packed in oil, drained and rinsed well instead of the packaged sun-dried tomatoes.
Serves: 6-8
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Written by free recipes on Sunday, July 18th, 2010 in Breads, Pizzas.
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FRESH TOMATO CALZONES
Ingredients:
1 pound pizza dough
3/4 pound ground beef, sausage, or pepperoni
Four or five tomatoes very coarsely chopped
One hot pepper, finely chopped
Ten or twelve fresh basil leaves, chopped
Grated Romano cheese – about 2 or three ounces to taste
Directions:
Preheat the oven to 450 degrees. These come out much better if they are cooked on a baking stone, or oil a large cookie sheet (not the insulated sheets (like airbake for this recipe).
Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest. If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size. Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10 inches in diameter. Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit. Fold one half of the dough over the top and press the sides together. Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one. Bake about 20 to 25 minutes, or until it is a brown color.
Category: Breads, Pizza
Written by free recipes on Friday, July 9th, 2010 in Chicken.
INGREDIENTS:
8 boneless, skinless chicken breast halves
8 (1-ounce) slices prosciutto or ham
1/2 cup pesto
4 Tablespoons lemon juice
1/4 cup olive oil
3 cloves garlic, minced
Freshly ground pepper, to taste
INGREDIENTS FOR PESTO:
1 cup tightly packed fresh basil
2 cloves garlic
1/2 cup toasted pine nuts
1/4 teaspoon freshly ground pepper
1 cup freshly grated Parmesan or Romano cheese
1/4 cup olive oil
INGREDIENTS FOR BASIL CREAM:
1/4 cup chopped shallots
2 Tablespoons butter
1/3 cup dry white wine
1-1/2 cups heavy cream
1/4 cup oil-packed sun-dried tomatoes, halved and patted dry
1/4 cup shredded fresh basil
2 Tablespoons lemon juice
1/2-1 Tablespoon cornstarch
1 Tablespoon water
TO PREPARE:
For pesto: Remove stems from basil and wash leaves thoroughly. In a food processor, blend basil, garlic, pine nuts, pepper and Parmesan cheese until smooth. With processor running, add oil through the food chute in a slow steady stream until combined. Set aside.
Place each piece of chicken between 2 sheets of waxed paper and pound to 1/4-inch thick. Place 1 slice prosciutto and 1 Tablespoon pesto in the center of each breast and spread across the whole piece. Roll breast up from the small end and secure with a wooden pick. Drizzle with 3 Tablespoons lemon juice. Place in a covered dish and refrigerate overnight.
For basil cream: Saute shallots in butter until translucent. Add wine and bring to a boil. Cook for 2 minutes or until liquid is reduced to about 1/4 cup. Add cream and return to a boil. Cook for 8 to 10 minutes or until sauce is reduced to approximately 1 cup. Whisking constantly, add tomatoes and cook for 2 minutes. Whisk in basil and lemon juice and cook until heated. If a thicker sauce is desired, combine cornstarch with water and stir into the cream mixture while boiling.
Let chicken stand at room temperature for 30 minutes before grilling. Combine olive oil, garlic, 1 Tablespoon lemon juice and pepper. Grill chicken over medium coals for 15 to 20 minutes or until done, turning and brushing occasionally with olive oil mixture.
The chicken may also be baked in a 350-degree oven for 20 to 30 minutes. Coat first with olive oil, garlic and pepper and cover with foil before baking.
Serve with basil cream, garnished with fresh basil if desired. For an eye-catching effect, slice breast halves into 5 or 6 pieces and fan onto a bed of pasta.
SERVES: 8
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