1In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.2Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; its more of a milkbrine methinks), covered and in fridge, for at least one hour (maximum 4 hours).3Turn chops once, halfway through marinating/brining time.4When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.5In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs;youll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs ontoboth sides of chops so they adhere.7Place breaded pork chops on a tray, keeping chops in one layer.8In a large 12-inch skillet over high heat, place butter and oil.9Saute chops, 2 1/2 to 3 minutes per side only.10DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cookedthrough.11Place cooked chops on platter and keep warm in preheated oven.12Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do);add more oil and butter to pan if necessary (it likely will be).13I recommend serving with applesauce.
1Place roast, fat side up, in foil lined roasting pan.2Mix remaining ingredients and brush on all sides of roast.3Cover with foil and bake at 325°F for 2 1/2 hours bastingfrequently.4Uncover the last 45 minutes to brown roast.Read more at: http://www.food.com/recipe/company-pork-roast-23939?oc=linkbackRead more at: http://www.food.com/recipe/company-pork-roast-23939?oc=linkback
Servings: 3 Units: US | Metric 1/2 cup chopped onion 2 tablespoons olive oil 2 -3 garlic cloves 2 tablespoons Worcestershire sauce 1/2 cup water 3/4 cup ketchup 1 teaspoon chili powder 5 -6 pork chops (bone in preferred) salt and pepper
1 Cook onions in oil until lightly brown. 2 Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. 3 Cover and simmer the sauce for 10 minutes. 4 Arrange pork chops in crock pot, pour sauce over the chops. 5 Cover and cook on LOW HEAT for 6-7 hours. 6 I find that the longer you cook them, the more tender they are. 7 I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy
1 1/2 cups breadcrumbs (I use Progresso garlic and herb) 1 cup grated parmesan cheese 1 tablespoon dried rubbed sage 1 teaspoon grated lemon rind 2 large eggs, whisked 1/4 cup flour, seasoned with salt and pepper 4 pork chops, about 1 inch thick (can use bone in or out ones) 1/8-1/4 cup butter 2 tablespoons olive oil
1 preheat oven to 425F degrees. 2 Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel. 3 Then, on a plate put flour seasoned with salt and pepper; coat chops with flour. 4 Dip in egg. 5 Then dip in bread crumb mixture. 6 Melt butter and olive oil in a oven-proof skillet. 7 Brown chops until golden. 8 Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.
2 tbsp. Minced garlic1/3 cup MAGNOLIA BUTTERCUP 1 cup Chopped onios 2 cup PUREFOODS COOKED SALAMI, cubed 1 kilo MONTEREY BONELESS SHIN (Kenchi) boiled and cut into cubes 1-200 gm bar MAGNOLIA CHEDDAR CHEESE, grated 1 cup Beef broth 3 cup Canned pork and beans 1 cup Onion leeks, cut into 1” pieces 1 tsp. Salt 1 tsp. Pepper ½ tbsp. Patis ½ tbsp. Soy sauce
Saute garlic and onions in Buttercup. Add salami, kenchi and grated cheese. Add broth, pork and beans then leeks. Season with salt, pepper, patis and soy sauce.Makes 12 servings.
¼ cup MAGNOLIA GOLD 2 tbsp. Minced garlic 2 pcs. Onions, chopped 1 kilo MONTEREY BEEF SHORT RIBS, cut into ½” thick cubes 6 cups Water ¾ cup Sake/rice wine ½ cup Soy sauce ½ cup Brown sugar 1/3 cup Honey ½ tsp. Chili garlic sauce 5 pcs. Dried Chinese mushrooms, soaked in water 1 pc. Carrot, sliced 1 pc. Finger pepper, sliced ¼ cup Sesame seeds, toasted Salt and pepper 2 tbsp. Sesame oil Leeks for garnish
Saute garlic and onions in butter. Add beef and cook until brown. Add wine, soy sauce, sugar, honey and enough water to cover meat. Let boil then simmer until meat is tender (or pressure cook for 30 minutes). When meat is tender, add mushrooms, carrots, finger pepper and sesame seeds. Continue cooking until half of the liquid has evaporated. Season with salt and pepper. Pour in sesame oil and remove from heat. Garnish with leeks and additional toasted sesame seeds.
3 tbsps Magnolia Nutri Oil Vegetable Oil ½ kilo Monterey Beef Tenderloin, sliced into 1 in cubes ½ tsp Chili flakes 2 tbsps Liquid seasoning 2 tbsps Worcestershire sauce 2 tbsps Magnolia Gold Butter 1 tbsp Garlic, minced 1 pc Finger pepper, sliced
Heat oil in a pan. Sauté the beef over high heat for 2 minutes.When done, remove beef from pan and set aside.Using the same pan, add in the chili flakes, liquid seasoning, worcestershire sauce, butter and garlic. Add the beef back into the pan and continue to sauté for another 2 minutes. Transfer to serving dish and garnish with sliced finger pepper.
Monterey Beef Sirloin, thinly sliced 1 kilo Ricewine 2 tbsps Soysauce 3 tbsps Cornstarch 3 tbsps Water ¼ cup Magnolia Nutri Oil Vegetable oil ¼ cup Ginger,sliced into thin strips 2 tbsps Ricewine 1 tbsp Oyster sauce ½ cup Sugar 1 tbsp Cornstarch 1 tbsp Water 2 tbsps Snow peas(sitsaro) 1 cup
Marinate the beef in 2 tbsps rice wine, soy sauce, cornstarch, and ¼ cup water for 30 minutes. Place in chiller.Using a wok, heat oil on high temperature.Sauté the beef with marinade. Add ginger and 1 tbsp rice wine.In a bowl, combine oyster sauce, sugar, cornstarch, and 2 tbsps water. Pour mixture into the wok and mix well.Add snow peas and cover for 2 minutes to cook through.
2-3 pounds chicken legs, thighs and/or wings 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro
1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Dont crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1- 2 minutes, then add the sweet potatoes and stir well to combine. 3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot
1 1/2 pounds apricots, roughly chopped, pits removed and discarded 1/4 cup sugar 2 Tbsp cider vinegar 2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces Salt 1 Tbsp unsalted butter (can sub olive oil) 3 Tbsp olive oil 1 chopped onion 2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free) 1 Tbsp chopped fresh rosemary 1 teaspoon cinnamon 2 teaspoons Tabasco or other hot sauce (you can add more if you like) Black pepper
1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step. 2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside. 3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. 4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium. 5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions. 6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. 7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice.
1 (3 pound) fryer (see Wikipedia on the difference between broilers, fryers, and roasting birds), cut into pieces 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Remember when working with hot oil, always have a pan lid close by.
. 1. Heat ghee and fry the cumin seeds until they stop spluttering. 2. Add in the sliced onions and sauté until golden brown. 3. Add in the ginger and garlic paste and sauté, stirring constantly. 4. Add in the green chillies and ripe tomatoes and sauté over low heat until tomatoes become pulpy. 5. Add in the curry powders and the water. Bring to the boil for about 1 minute. 6. Add in the fish slices and the fenugreek leaves. Cook covered until the fish is cooked. Season with salt to taste.
Butter 60 g (2 oz) Celery 90 g (3 oz), shredded Onion 1, large, peeled and chopped Apples 2, peeled and diced Mackerel steaks 4, each about 2-cm (1-in) thick, cleaned and pat dry Salt to taste Ground black pepper to taste Tomato purée 40 ml (11/3 floz) Coconut milk 100 ml (31/3 floz / 2/5 cup)
1. Preheat oven to 225°C (450°F). 2. Heat butter in a small ovenproof dish. Add celery, onion and apples and sauté for 3 minutes. Remove from heat. 3. Place fish over vegetables. Season with salt and pepper. 4. Combine tomato purée with coconut milk in a small bowl. Mix well and pour over fish. 5. Transfer dish to oven and bake uncovered for 10–15 minutes, or until fish is cooked. Transfer to a serving dish and serve immediately.
Whole fish (garoupa, threadfin, red snapper) 1 kg (2 lb 3 oz) Oil for deep-frying Shallots 2, peeled and sliced Garlic 2 cloves, peeled and minced Ginger 5 slices, peeled and minced Fermented black beans 1 Tbsp, soaked in water for 10 minutes, drained and minced Red chillies 2, chopped Corn flour (cornstarch) 2 tsp, mixed with 2 Tbsp water Spring onions (scallions) 2, chopped
1. Clean and scale fish. Cut two deep slits 2.25 cm (1 in) apart across each side of the body. Season fish with seasoning ingredients for at least 30 minutes. Just before deep-frying fish, coat with corn flour. 2. Heat oil in a wok for deep-frying until hot. Fry fish for 2–3 minutes on each side. Remove and drain from oil. 3. Reheat a clean wok with 2 Tbsp of the oil and stir-fry shallots, garlic and ginger until fragrant. Add fermented black beans and stir-fry until aromatic. Put in chillies and sauce ingredients. 4. Return fish to the wok and reduce heat a little. Cover the wok and allow to simmer for 3–5 minutes, or until fish is cooked. Remove fish carefully and place on a serving dish. 5. Thicken sauce with corn flour mixture and add spring onions. Pour sauce over fish and serve hot.
Sea bass or any freshwater fish 500–600 g (1 lb 11/2 oz–1 lb 5 oz) Salt 1 tsp Pepper 1/2 tsp Corn flour (cornstarch) for coating fish Cooking oil 3 Tbsp for deep-frying Cooking oil 2 Tbsp Garlic 2 large cloves, peeled and thinly sliced Fresh ginger root 2.5-cm (1-in) knob, peeled and thinly sliced Red chilli 1 Spring onions (scallions) 2 Corn flour (cornstarch) 2 tsp, mixed with 2 Tbsp chicken stock or water
1. Use a sharp knife and deeply score both sides of the fish, starting 4 cm (11/2 cm) from the gill opening. Lightly cut a criss-cross pattern on the tail end. 2. Marinate fish with salt and pepper and set aside for 15 minutes. Coat fish with corn flour, making sure to coat the slits. 3. Heat 3 Tbsp of oil in a non-stick frying pan and fry fish on both sides, covered, until batter is crisp and golden brown (about 10 minutes). Place fish on serving dish. 4. Reheat pan with 2 Tbsp cooking oil. Add garlic and ginger and stir-fry for 20 seconds until fragrant. Stir in chilli and sauce ingredients and bring to a rapid boil. 5. Add spring onions. Thicken with corn flour mixture and pour sauce over fish.
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices 3/4 cup strong brewed coffee 1 cup white sugar 1/2 cup chocolate syrup 1 (8 ounce) package cream cheese 2 cups heavy whipping cream 2 (1.4 ounce) bars chocolate covered English toffee, chopped
Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake. Beat sugar, chocolate syrup, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy. Spread frosting over cake. Sprinkle with toffee candy. Cover and refrigerate for at least 1 hour, but no longer than 24 hours to set dessert and blend flavors.
4 eggs, lightly beaten 1 1/3 cups milk 2 tablespoons butter, melted 1 cup all-purpose flour 2 tablespoons white sugar 1/2 teaspoon salt
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
1 quart apricot nectar 2 (3 ounce) packages apricot flavored gelatin mix 1 pint sour cream 1 (8.75 ounce) can apricot halves, drained and chopped 1 (8 ounce) tub frozen whipped topping, thawed Directions Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
1 (18.25 ounce) package vanilla flavored cake mix 4 (8 ounce) packages cream cheese 4 eggs 4 teaspoons vanilla extract 1 1/3 cups white sugar 2 (10 ounce) packages frozen raspberries, thawed 1/2 cup white sugar 1/2 cup kirsch wasser 1 (8 ounce) container frozen whipped topping, thawed Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to package instructions. Pour into 9x13 inch pan and set aside. In a large bowl, beat cream cheese, eggs, vanilla and 1 1/3 cups sugar until light and fluffy. Carefully spread over cake batter. Bake in preheated oven for 1 hour. Allow to cool. To make raspberry topping: In the bowl of a food processor or blender, combine the raspberries, 1/2 cup sugar, and 1/2 cup kirsch wasser. process until pureed.
1 banana 6 strawberries 1 kiwi 1/2 cup vanilla frozen yogurt 3/4 cup pineapple and orange juice blend Directions Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.
4 1/2 cups cubed honeydew melon 1 1/2 cups lime sherbet 2 tablespoons lime juice 4 fresh strawberries (optional Directions Place honeydew melon in a single layer on a baking sheet. Cover and freeze until firm, about 30 minutes. Transfer frozen melon to a food processor with the sherbet and lime juice. Puree until smooth. Pour mixture evenly into 4 glasses, and garnish each glass with a strawberry. Serve immediately.
1 peach, sliced 1 mango, peeled and diced 1/2 cup vanilla soy milk 1/2 cup orange juice, or as needed Directions Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
2 cups cranberry juice 2 cups strawberries 1 cup blueberries 1 cup watermelon chunks 1 banana 2 fresh figs
2 tablespoons butter 2 tablespoons olive oil 1/2 onion, chopped 2 cups long-grain white rice 3 cups chicken stock 1 1/2 teaspoons salt 1 pinch saffron (optional) 1/4 teaspoon cayenne pepper Directions Preheat oven to 350 degrees F (175 degrees C). Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.
1 cup jasmine rice 2 cups water 1 tablespoon ghee (clarified butter) 1 dried red chili pepper, broken in half (optional) 1 teaspoon black mustard seeds 1/2 teaspoon ground turmeric 4 fresh curry leaves 1 pinch asafetida powder(optional) 1/4 cup milk 1 cup plain yogurt salt to taste Directions Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Heat the ghee in a small skillet over medium heat. Add the broken chili pepper, and cook until fragrant, about 30 seconds. Stir in the black mustard seeds, and cook until they begin to pop, about 30 seconds more. Remove from the heat, and stir in the turmeric, curry leaves, and asafoetida powder. Whisk the milk, yogurt, and spice ghee together in a large bowl until smooth. Fold in the rice until well mixed. Season to taste with salt, then allow to cool to room temperature before serving.
3 cups chicken broth 2 tablespoons olive oil 4 stalks celery, chopped 1/2 large onion, diced 4 green onions, white and green parts separated and sliced 3 cloves garlic, minced 1 teaspoon curry powder 1/2 teaspoon salt 1 1/2 cups uncooked white rice 1/2 cup golden raisins Directions Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.