Tunes' profile page
Recipes
Sweet and Sour Sauce
By tunes
Blend and mix with meat
- 1 cup brown sugar
- 1 cup water
- 1/3 cup ketchup
- 1/2 cup vinegar
- 2 tbsp. corn starch
Pork Roast with Green Peppercorn Crust
By tunes
Lean pork loin stays juicy and flavourful under a spicy crust and pan drippings become an apple cider sauce
- Roast
- 3 to 4 lb (1.5 to 2 kg) boneless pork loin roast
- 1/4 cup (50 mL) butter, softened
- 1/4 cup (50 mL) all-purpose flour
- 1/4 cup (50 mL) Dijon mustard
- 2 tbsp (25 mL) mustard seed
- 2 tbsp (25 mL) dried mustard
- 2 tbsp (25 mL) coarsely ground green peppercorns
- 2 tbsp (25 mL) coarsely ground black peppercorns
- 1 tbsp (15 mL) granulated sugar
- 1 tbsp (15 mL) dried leaf thyme
- Sauce
- 1/4 cup (50 mL) all-purpose flour
- 2 1/2 to 2 3/4 cups (625 to 675 mL) apple cider or juice
- 1 1/2 tsp (7 mL) cider vinegar
- 1 1/2 tsp (7 mL) granulated sugar
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
Carrot Cauliflower Soup
By tunes
Combine the first 5 ingredients in saucepan
- 1 medium potato, diced
- 4 medium carrots. diced
- 1 cup chopped onions
- 1 small head cauliflower
- 2 cups water
- 2 cups water
- 4 tsp. chicken bouillon
- 1 tsp. beef bouillon
- 1 tsp. prepared mustard
- 3/8 tsp. ground nutmeg
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 cup grated medium cheddar cheese
Cheese Dip--- Glen Lombard
By tunes
Mix together and serve with crackers
- 1 cup mayonaise
- 1 heaping cup of old cheese, grated
- 1/2 onion, finely chopped
- 1/2 lb. bacon, finely chopped
- 1/4 cup finely chopped pecans
- crackers
Sautéed Pork Tenderloin with Prunes
By tunes
Mix together marjoram, salt and pepper
- 1 tsp (5 mL) dried marjoram
- Salt and freshly ground pepper
- 1 lb (500 g) pork tenderloin
- 2 tbsp (25 mL) butter
- 8 pitted prunes, halved
- 3 tbsp (45 mL) balsamic vinegar
- 1/4 cup (50 mL) Armagnac
- 1 cup (250 mL) chicken stock
- 1 tbsp (15 mL) red currant jelly
- 1/4 cup (50 mL) whipping cream
- Garnish
- 2 tbsp (25 mL) chopped chives
Pork Tenderloin Medallions with Summer Fruits
By tunes
In a saucepan, melt butter but do not brown it, then fry tenderloins
- 3 tbsp (45 ml) butter
- 1 pork tenderloin, 12 oz (375 g) cut into 4 medallions
- Salt and pepper, to taste
- 2 dried shallots, chopped
- 1 clove garlic, chopped
- 1/3 cup (75 ml) apple juice
- 1/2 cup (125 ml) reduced brown veal stock or beef broth
- 1/3 cup (75 ml) whipping cream (35 %)
- 1/2 cup (125 ml) gooseberries
- 2 fresh green onions, sliced
- Chives, to taste (optional
Apple & Turnip Casserole
By tunes
This recipe has a nutty, cinnamon taste that is very comforting
- 1 1tbsp tbsp(15 mL) (15 mL) butter
- 2 2large applesapples
- 1/3 1/3cup cup(75 mL) (75 mL) brown sugar
- 1 1pinch pinchcinnamon
- 1/3 1/3cup cup(75 mL) (75 mL) flour
- 1/3 1/3cup cup(75 mL) (75 mL) brown sugar
- 2 2tbsp tbsp(25 mL) (25 mL) butter
- 1 1large turnipturnips
Potato Casserole fit for Potluck
By tunes
Gently mix the potatoes, sour cream, onion, pepper, soup and cheese
- 1 bag frozen hashbrowns (1 kg.)
- 1 small onion chopped
- dash of pepper
- 1 can (284 ml.) cream of chicken soup
- 2 cups grated cheddar cheese
- 2 cups cornflakes
- 500 ml. sour cream
- 1/4 cup melted butter
Lasagna
By tunes
Combine 1/2 cup of water, onion, celery, garlic in a large skillet cook over medium for 10 minutes
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1 glove of crushed garlic
- 1 lb of ground beef
- 14 oz can of tomato sauce
- 2 tsp oregano
- 1 tsp basil
- 13 oz can of tomato paste
- 1 tsp salt
- 1 tsp sugar
- 9 lasagna noodles
- 2 cups cottage cheese
- 1 egg
- mozzarella cheese
- 1 Tbsp parmesen cheese
- dash of paprika
Tenderloin Stuffed with Greens and Chives
By tunes
Split the tenderloin and shape into a square or rectangle
- Sauce :
- 1 whole 12 oz (375 g) pork tenderloin
- 1/4 lb (125 g) lean ground pork
- 1 shallot, chopped
- 1 tbsp (15 ml) chopped nuts
- 2 tbsp (25 ml) tarragon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 egg
- Salt and pepper, to taste
- 8 iceberg lettuce or green cabbage leaves
- 1 pig's stomach lining
- 1 tsp (5 ml) Herbes de Provence
- 2 tbsp (25 ml) unsalted butter
- 1 shallot, chopped
- 2 tbsp (25 ml) chopped chives
- 1/4 cup (50 ml) whipping cream (35 %)
- 3 tbsp (45 ml) Pineau des Charentes*
- Salt and pepper, to taste