Cami1980's profile page
Recipes
pork chop
By Cami1980
Prepare the pork: Preheat the oven to 375 degrees F
- For the Pork:
- Ingredients
- 5 sprigs fresh thyme, leaves stripped
- 3 sprigs fresh marjoram, leaves stripped
- 1 clove garlic
- Grated zest of 1 lemon
- 3 cups potato chips (regular or thick-cut)
- 2 pounds bone-in, center-cut pork loin roast
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dijon mustard
- For the Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons
- store-bought pesto
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh marjoram, minced
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
- 1 plum tomato, diced
Pear Balsamic Flank Steak
By Cami1980
Yummy! Made on Mother's Day 2011
- 3 Anjou or Bosc pears, peeled, cored and sliced (CHOPPED LIKE POTATOES)
- 1 onion, sliced (RED ONION)
- 1/4 cup chopped garlic
- 1/4 cup coarsely chopped fresh rosemary leaves
- 1 cup white grape juice
- 1 cup balsamic vinegar
- 1 cup beef stock
- 1/2 cup brown sugar
- 1/2 cup hoisin sauce (SOY SAUCE)
- 1/2 cup barbecue sauce (JD HONEY BBQ SAUCE)
- 1/4 cup tomato paste
- 3 pounds flank steak, trimmed
- 4-6 SLICES OF BACON
- 2 tablespoons olive oil (DIDN'T USE)
Gingered Green Beans
By Cami1980
Bring broth to a boil in a large saucepan over medium-high heat
- 3 cups low-sodium fat-free chicken broth
- 1 pound fresh green beans, trimmed
- 1 tablespoon butter
- 1 small sweet onion, diced
- 2 garlic cloves, minced
- 2 tablespoons peeled and minced fresh ginger
- 1/4 teaspoon salt
- 1/2 teaspoon seasoned pepper
Fig Toast Topper
By Cami1980
1: Slice 1 to 2 loaves of French bread into ¼-inch-thick rounds
- French Bread, cut into 1/4 inch thick rounds
- olive oil or melted butter
- dried figs
- honey
- sea salt
Mashed Potatoes
By Cami1980
Boil Potatoes until soft. Drain and replace
- Potatoes, peeled and cut into squares
- Salt
- Milk
- Butter
- Salt & Pepper
Baked Brie
By Cami1980
Preheat the oven to 400 degrees F
- 1 (7 to 8-inch) wheel brie cheese
- 1/4 cup dried cherries
- 1/4 cup sliced toasted almonds
- 3 tablespoons brown sugar
- 2 sheets (12 by 18-inch) puff pastry
- 2 eggs, beaten
Fire and Spice Ham
By Cami1980
Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham
- 1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
- Cooking spray
- 1/2 cup red pepper jelly
- 1/2 cup pineapple preserves
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cloves
Baked Ham with Bourbon Glaze
By Cami1980
Microwave honey and molasses in a 1-quart microwave-safe dish at HIGH 1 minute; whisk to blend
- 1 cup honey
- 1/2 cup molasses
- 1/2 cup bourbon
- 1/4 cup orange juice
- 2 tablespoons Dijon mustard
- 1 (6- to 8-pound) smoked ham half
- Garnish: fresh herb sprigs
Creamed Spinach
By Cami1980
Serves 4 to 6 When Peter Luger opened a steak house in New York City in 1887, creamed spinach was on the menu
- 2 (10-ounce) packages fresh spinach, tough stems removed
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons, plus one teaspoon all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper