* Brown Shrimp Omelette
Ingredients...
1 oz butter
6 large eggs, lightly whisked
4 oz peeled brown shrimps
pinch of mace
1 tsp chervil, chopped
small squeeze lemon
salt %26amp; pepper
Instructions...
Melt half the butter in a non stick pan. Season the eggs and pour in half of them. Tilt the pan so that they touch the sides and cook over a gentle heat.
In a separate pan melt the remaining butter and add the shrimps and mace. Gently warm for 1-2 minutes.Add the lemon and chervil to the shrimps and remove from heat.
Pour half the shrimps on top of the omelette. Sprinkle withg black pepper and finish cooking under the grill. Cook the other omelette in the same way and serve.
*Portuguese Pork with Red Peppers
INGREDIENTS
4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons
DIRECTIONS
With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds
*Tangy Honey Glazed Ham
INGREDIENTS
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
I hope ur Family will Like it.I need a really good recipe that is healthy enough for my mom to eat, but hearty enough for my dad to eat?
Chicken casserole
2 tablespoon butter
1 teaspoon vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 pound boneless chicken breasts, cooked and cut into 1/2-inch pieces
2 garlic cloves, minced
1 (10-3/4-ounce) can cream of mushroom soup
2 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
1 (10-ounce) box frozen broccoli cuts, thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1 cup sour cream
1/4 teaspoon ground black pepper
Vegetable cooking spray
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup breadcrumbs or crushed croutons
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
Grill some steaks and maybe a side of salad.
You can never go wrong with Lasagna
chicken enchiladas,mexican rice and refried beans,homemade salsa
Brown any of the meat U like with the spices U like ( pepper, onion, garlic, etc..).
In a big kitchen bowl, mix with your favorite veggies ( broccoli, squash, carrots, cauliflower, snow peas, red or green peppers ). If U use potatoes, cut them up small. Mix together with seasonings and place on a big, foil-lined pan ( I use a pizza pan ) and cover with foil and bake at 400 degrees for 35-45 minutes.
Our whole family loves this quick easy meal. Enjoy!!
Here is a healthy, hearty and easy recipe and a link to the site that it comes from to find lots more...
Poached Chicken on Sweet Potato Mash
Per serving, you will require:
1 chicken breast
2 medium sized sweet potatoes
1 large garlic clove (crushed)
2 tsp roughly chopped coriander (known as cilantro in USA)
Pinch of dried cumin powder
Handful of frozen peas
Salt
Peel and chop the sweet potatoes and put them on to boil in a pan of lightly salted water. Carefully carve the entire chicken breast fillet(s) from the bird and slice. When the sweet potatoes are soft (15 to 20 mins,) drain them well, return them to the empty pot and mash them. Put your peas on to boil for 2 1/2 to 3 minutes, per the instructions on the packet. The garlic, cumin and coriander should be stirred well through the mash then a bed made to acccomodate the chicken. The drained peas can be arranged in a surrounding circle.
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