Recipes Recipe - pork tenderloin recipes

Gator Bites 1 pound Frozen alligator thawed,or pork loin 1/4 cup Lime juice fresh 3 centiliters Garlic minced Salt Pepper 1 cup Flour 1 teaspoon Cayenne pepper 1 teaspoon Chili powder 2 cups Vegetable oil for frying Cut the alligator into 1/2" thick steaks and tenderize by pounding with a meat mallet for a minute or two. Cut each steak into strips about the size of your baby finger. Combine the lime juice, garlic, salt, and pepper in a mixing bowl. Add the alligator, making sure it's coated with the marinade. Marinate the gator in this mixture for 30 mins.in the frig, turning once during this time. Combine the flour, 1 tsp salt, 1 tsp pepper, cayenne, and chili pepper in a bowl and whisk to mix. Just before serving, pour the oil to a depth of at least 1" in a small frying pan or electric skillet, and heat to 350~. Drain the gator and blot dry. Dredge the gator pieces in flour to cover, shaking off the excess. Fry the gator pieces, turning with a slotted spoon or wire skimmer, until golden brown, 1 to 2 mins. total. Work in several batches, so as not to crowd the pan. Drain on paper towels and serve at once. Pancake Recipes Slow Cooker Recipes Famous Recipes

CRUSTED PARMESAN CHICKEN

4 chicken breast halves -- boneless/skinless 1/2 cup egg substitute 3/4 cup yellow cornmeal 1/2 teaspoon lemon pepper 1/4 teaspoon cayenne pepper dash of salt -- if desired 1/4 cup grated fat-free Parmesan cheese 2 Tablespoons lime juice Rinse and drain the chicken breasts. Place one at a time in a large zip- lock plastic bag. Leaving the bag unzipped, use a meat mallet to pound the chicken to 1/3 to 1/4 inch thick. Repeat with each remaining breast. This can be done ahead of time and the chicken stored in the refrigerator in the sealed bag. Set two shallow bowls or pie plates on the counter. Place the egg substitute in one bowl, the cornmeal mixed with the lemon pepper, red pepper, salt and cheese in the other bowl. Rub chicken with the lime juice. Dip one piece of chicken at a time in the egg substitute and then coat evenly with the cornmeal mixture. If you have time, place on a wire rack to dry out a little. Preheat the George Foreman grill and brush with olive oil generously! Grill for 7-10 minutes or until done. Check after 4 minutes to be sure it's not drying out. Don't overcook or it will be dry. Slow Cooker Recipes

Chicken Pepper Pot Soup

Chicken Pepper Pot Soup 2 tablespoons vegetable oil 2 large celery stalks, diced 1 large green pepper, diced 1 medium onion, diced 3 medium all-purpose potatoes, peeled and diced 3 tablespoons flour 5 cups chicken broth 2 teaspoons TABASCO brand Pepper Sauce 1/2 teaspoon dried thyme 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 pound boneless, skinless chicken breast halves 1/4 cup fresh chopped parsley In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally. Stir flour into mixture; cook 1 minute. Add chicken broth, TABASCO® brand Pepper Sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley. Makes 6 servings.

SPICY SHRIMP AND WILD RICE

1 (6-oz.) package wild rice mix 1 (10-oz.) can Ro-tel tomatoes 2 (14-oz.) cans chicken broth 2 stalks celery, chopped 1 onion, chopped 2 cloves garlic, minced 1 lb. cooked medium shrimp, peeled Put rice mix, including seasoning packet, tomatoes, chicken broth,celery, onion and garlic into slow cooker and cook for 6 hours on Low. Add cooked shrimp. Cook for an additional 15 minutes. Serves 4-6. Slow Cooker Recipes

SEVEN LAYER CASSEROLE

1st Layer - 1 cup rice, uncooked 2nd Layer - 1 can cream style corn 3rd Layer - salt, pepper, 8 oz can tomato sauce & 3/4 cup water mixed 4th Layer - 1/2 cup each - chopped onion & chopped green pepper 5th Layer - 1 lb. uncooked hamburger 6th Layer - salt, pepper, 8 oz can tomato sauce & 1/2 cup water mixed 7th Layer - cover top with 4 strips of bacon, cut in halves Cover and bake 350 degrees for 1 hour. Uncover and bake for 30 minutes Carnival of the recipes - drinking recipes

Corned Beef Casserole

15 oz corned beef cut into 8 slices 10 oz sauerkraut rinsed and drained 5 Tb thousand island dressing 5 oz shredded swiss cheese 2 1/2 c rye bread cubed 2 1/2 Tb butter, melted 1 1/4 tomato rose (see below) 2 1/2 bay leaves Preheat oven to 350º In a 2-qt round casserole dish, layer corned beef sauerkraut, dressing and cheese. Top with bread crumbs, leaving a space in the center. Drizzle bread with butter. Cover and bake for 30 minutes. Uncover and bake 10 minutes longer. Garnish with tomato rose and bay leaves. Tomato Rose: Cut a circle at the bottom of a tomato, without cutting all the way through, and continue cutting around the tomato making a long, thin strip if skin. Roll up from the end and set on attached circular base. Famous Recipes

German-Style Bratwurst and Sauerkraut

Prep: 20 min, Cook: 30 min. 6 slices bacon 1 small onion, chopped 1 clove garlic, minced 2 lbs. sauerkraut, rinsed and well drained 2 medium potatoes, peeled and sliced 1 cup water 1/2 cup dry white wine or apple juice 1 Tbs. brown sugar 1 tsp. chicken stock powder 1 tsp. caraway seed 1 bay leaf 1 lb. bratwurst 1 large apple, cored and sliced Cook bacon in a heavy nonstick skillet over medium high heat 4-5 minutes until crisp. Crumble and set aside. Discard all but 2 Tbs. drippings from skillet. Reduce heat to medium. Cook onion and garlic in reserved drippings 4-5 minutes, stirring occasionally, or until tender. Stir in sauerkraut and next 7 ingredients. Increase heat to high. Add up to 1/2 cup more water, if necessary, to cover potatoes. Bring to a boil. Make 2 shallow cuts across bratwurst and add to sauerkraut mixture. Reduce heat to low, cover and simmer 10-15 minutes or until potatoes are just tender, stirring occasionally. Add the sliced apple and crumbled bacon. Cover and cook 5-10 minutes more or until apples are just tender. Remove bay leaf and serve.

Spanish Rice

3/4 pound ground beef 4 to 6 slices bacon 1 medium onion, diced 1/4 cup green Bell pepper, diced 1-1/4 cup uncooked long-grain rice 1/2 to 3/4 teasp. salt Pepper, to taste 3-1/2 cups diced tomatoes (about 2 16-oz. cans) sharp cheddar cheese, grated Brown ground beef in a skillet; drain; remove beef and set aside. Fry bacon; remove from pan and crumble. Saute onion and bell pepper in a small part of the bacon fat; remove from skillet. Lightly brown raw rice in remainder of the bacon fat. Combine all ingredients in a 13 x 9 inch greased baking dish. Cover tightly with aluminum foil. Bake at 350 F. for one hour. Check after one-half hour to see if more liquid is needed. Add an 8 ounce can of tomato sauce or tomato juice if needed. Stir well. After one hour, remove dish from oven and sprinkle with grated cheese. Replace dish in oven and bake for 10 more minutes, uncovered, until cheese is melted.

A Favorite Zucchini Recipe That is Quick and Easy

1 1/2 cup shredded zucchini (raw) 1 egg 1/3 cup Parmesan cheese 1/2 cup biscuit mix (i.e. Bisquick or Jiffy, etc.) salt and pepper to taste Mix all together and drop by large spoonful onto medium-hot skillet to "fry." Can use a small amount of butter or margarine like you would cook pancakes adding a bit more butter or margarine when you flip them over to cook on the other side. Serve hot. Pancake Recipes

Mango

2 ripe mangoes or [440g ] 15 1/2 oz canned mango flesh, chopped 2 tablespoons lemon juice 1 cup [ 250 ml ] thickened cream 1 tablespoon icing sugar [confectioners sugar ] Mango slices to garnish. ------------------- If using fresh mangoes peel and cut flesh into large cubes. Place mango flesh and lemon juice in a food processor or blender and process until smooth. Place cream and icing sugar in a mixing bowl and beat until soft peaks form. Fold mango puree into cream. Spoon into individual serving dishes. Decorate with a slice of mango and chill.

Christmas Recipes

Christmas Recipes

Dill dip

1 8-ounce package cream cheese, softened 1 8-ounce carton dairy sour cream 2 tablespoons finely chopped green onion (1) 2 tablespoons snipped fresh dill or 2 teaspoons dried dill 1/2 teaspoon seasoned salt or salt milk (optional) assorted vegetable dippers, crackers, or chips 1. In a medium mixing bowl beat cream cheese, sour cream, green onion, dill, and seasoned salt with an electric mixer on low speed until fluffy. Cover and chill for 1 to 24 hours. If the dip thickens after chilling, stir in 1 to 2 tablespoons milk. Serve with vegetable dippers, crackers, or chips.

Popcorn Cake

6 quarts popped popcorn 1 cube butter 1/2 cup cooking oil 1 18-oz package marshmallows 1 small pkg gum drops (assorted colors) 1 cup nuts (walnuts preferred) Cook marshmallows, butter & oil in double-boiler until all is melted & blended. In very large container combine popcorn, gum drops (whole or cut in half) & nuts. Reserve a few gum drops for decorating. Pour marshmallow mix over popcorn. Work until well mixed. Form in buttered angel food pan by spoonsful. Press down after each spoonful. Carefully push cake out of pan. Check to see if some gum drops are on outside for color. Add reserved drops to top, replace in pan. Chill 1 hour or more. Remove from pan. Cut or break to serve. Slow Cooker Recipes

Cranberry Cobbler

1 box (2 layer) yellow cake mix

1 (21 oz) peach pie filling

1 (16 oz) can whole cranberry sauce

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg

1 cup butter or margarine; softened

1/2 c. chopped nuts

Combine peach pie filling and cranberry sauce in ungreased 13x9" pan. Combine dry cake mix, cinnamon, and nutmeg in bowl. Cut in butterwith pastry blender or 2 knives; mix in nuts. Sprinkle evenly overfruit in pan. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve with vanilla ice cream or whipped cream

Raspberry Muffins

1-1/2 cups flour 1 cup sugar 1-1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (12-ounce) package frozen unsweetened raspberries, thawed 2 eggs, beaten 2/3 cup vegetable oil 1/2 cup chopped pecans TO PREPARE: Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans. Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow. Bake at 400 degrees for 15 to 20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5x9-inch loaf pan at 350 degrees for 1 hour or until a wooden pick is inserted in the center comes out clean

Gourmet Gift Cookie Mix

1 cup all-purpose Flour 1/2 tsp. Baking Powder 1/2 tsp. Baking Soda 1-1/4 cups Rolled Oats 1 single serving size Milk Chocolate Bar (size can vary) 1/2 cup White Sugar 1/2 cup Brown Sugar 1/2 cup chopped Nuts, your choice (optional) 1/2 cup Chocolate Chips In a large bowl, combine the flour, baking powder and baking soda. Layer ingredients in order given in a quart size canning jar. Mix oatmeal in a blender. Grate chocolate bar and mix into the oatmeal. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch- diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions: Gourmet Cookies Remove chocolate chips and nuts with a large spoon. Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to evenly distribute ingredients. Add 1/2 cup softened butter or margarine, 1 egg and 1 teaspoon vanilla. Mix until completely blended. Mixture will be thick, so you may need to use a wooden spoon to finish mixing. Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Bake at 375 degrees F for 8 to 10 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet and then place cookies on baking racks to finish cooling. Yield: 3 dozen

Madeleines and Memories Carnival of the Recipes is up.

Gillian Polack at Food History hosts the Carnival of the Recipes this week entitled Madeleines and Memories and presenting food from the past including Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.

Hot Fruit Casserole

1 - 16 oz. can pear halves, drained 1 - 16 oz. can sliced peaches, drained 1 - 16 oz. can pineapple chunks, drained 1 - 16 oz. can apricot halves, drained 12 maraschino cherries 3/4 cup light brown sugar 3 tsp. curry powder 2/3 cup slivered almonds 1/3 cup melted butter In a 2-quart casserole combine the fruit. Add the sugar and curry. Sprinkle the almonds on top. Pour the melted butter over the mixture. Bake in a 320 oven for 1 hour. Makes 6-8 servings.

Taco Oyster Crackers

1 package taco seasoning mix 1/2 teaspoon chili powder 1/2 teaspoon italian seasoning mix 1/2 teaspoon garlic powder 2 (12 ounces) packages oyster crackers 3/4 cup canola oil or vegetable oil Put all ingredients in a large tupperware bowl and shake well.Keep covered until ready to eat! Good just to snack on in soups or graded for toppings on caseroles.

Marshmallow Marble-Top Fudge

Ingredients: 3 cups (1-1/2 pkgs.) HERSHEY'S Semi-Sweet Chocolate Chips 4 tablespoons butter or margarine, divided 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-1/2 teaspoons vanilla extract Dash salt 1/2 to 1 cup chopped nuts 2 cups miniature marshmallows Directions: 1. Line 8-or 9-inch square pan with foil. 2. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan. 3. In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge. 4. Refrigerate 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds. NOTE: For best results, do not double this recipe.

Cornbread-Coated Pork Chops

Cornbread-Coated Pork Chops 1/4-cup sour cream 4-pork loin chops (5 ounces each), cut 3/4-to 1 inch thick, all 1 1/2-cups cornbread stuffing mix Freshly ground black pepper Preheat oven to 375º F. Spread sour cream over pork chops, coating all sides. Coat with cornbread stuffing mix. Place coated pork chops on a rack in a shallow baking pan. Season with pepper. Bake chops, uncovered 45 minutes or until done. Serve immediately. Serves 4.

Carnival of the Recipes is up.

End of Summer Recipe Carnival

World Famous Recipes presents Barbecue Ribs posted at Famous Recipes. Famous Recipes presents South Philly Hamburgers posted at Famous Recipes. Bill presents Barbecue Butter Beans posted at World Famous Recipes. Thelly presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes. Slow Cooker Recipes presents Crock-Pot Barbecue Beef Sandwiches - Lowfat posted at Slow Cooker Recipes. Kathee presents Grilled Chicken Breasts with Fruit Salsa posted at Chicken Recipes - Recipes for Chicken. Pancake Recipes presents Irish Mist Pancakes posted at Pancake Recipes. Diabetic Recipes presents DIABETIC LEMON BARBECUED CHICKEN posted at Diabetic Recipes.

Black-Eyed Peas and Ham

Black-Eyed Peas and Ham

Ingredients:

1 pound dried black-eyed peas 2 ham hocks or a ham bone with ham left on it Pepper to taste onions, sliced hot sauce

Place the ham bones or hocks in a crockpot, add the peas after they have been rinsed (but not soaked), and cover with water completely. Cook all day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking. You may need to add more water. Stir a couple of times while checking. Season with pepper if you wish. Serve with slices of onion and hot sauce - a smooth cayenne variety.

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