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Recipes
Pork Tenderloin with a Honey Mustard Sauce
By tunes
wanted to make a healthy and quick meal for dinner so I decided to make a pork tenderloin with a simple honey must...
- 1 tsp olive oil
- 1 pork tenderloin
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp apple juice
- 1 tsp olive oil
- 2 cloves of garlic, minced
Dish for Chinese Food
By tunes
Mix all ingredients together
- 2 cups or more of chicken
- 1 can mushroom soup
- 1 can cream of chicken soup
- 1 cup celery
- 1 cup onions
- 1 cup chow mein noodles
- 3/4 cup almonds
Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
By tunes
This is a sure fire pleaser
- FOR SWEET POTATOES:
- 22 ounces red skinned sweet potatoes (yams), peeled and cut into 1 inch pieces
- 6 tbsp unsalted butter at room temperature
- 1 large egg
- 6 tbsp sugar
- 1 tsp pumpkin pie spice
- pinch of salt
- FOR TOPPING:
- 1 1/2 cups cornflakes, crushed (i don't used the packaged crumbs because they are too fine)
- 1/2 cup (packed) brown sugar
- 1/2 cup chopped pecans
- 6 tbsp unsalted butter, melted
Pork Chops with Spicy Apricot Stuffing
By tunes
Coarsely chop dried apricots; do not mince
- 6 dried apricots
- 1 piece of fresh ginger, about 1 in (2.5 cm)
- 4 split boneless pork chops* (butterfly-style)
- 3 tbsp (45 mL) butter
- Salt and pepper, to taste
- 3 tbsp (35 mL) brown sugar
- 2 shallots
- 1/2 cup (125 mL) brown veal stock or beef broth
- 2 tbsp (25 mL) whipping cream (35 %)
- 2 tbsp (25 mL) chopped green onion
Roast pork tenderloin with spicy hoisin glaze
By tunes
This tenderloin is an ideal dinner for spur-of-the-moment entertaining
- 1 pork tenderloin, about 3/4 lb (375 g)
- 1/4 cup ( 50 mL) hoisin sauce
- 1 tbsp ( 15 mL) bottled minced ginger or grated fresh ginger
- 1 tsp ( 5 mL) sesame oil
- 2 tbsp ( 30 mL) sherry or port
Pork Chops-Mustard-Glazed Butterfly
By tunes
Score the fat around the chops, by cutting it with a knife
- 8- 1 " thick butterfly pork chops
- 1/3 cup dijon mustard,(grainy)
- 1/3 cup olive oil
- 2 tbsp. honey
- 1/2 tsp. ground cumin
- Salt and freshly ground pepper.
Nancy's Soup
By tunes
Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, dried basil and oregano in slow cooker; mix well
- 2 cans ( 141/2 oz. each) sodium-reduced beef broth
- 1 can ( 16 oz.) kidney beans
- 1 can (141/2 oz.) diced tomatoes, undrained
- 2 medium zucchini, quartered lengthwise and sliced
- 1 tbsp. olive oil
- 11/2 tsp. minced garlic
- 1/2 tsp. dried basil leaves
- 1/2 cup tubetti, ditilini or small shell pasta, uncooked
- 1/2 cup garlic seasoned croutons
- 1/2 cup grated Asiago or Romano cheese
- 3 tbsp. chopped fresh basil or Italian parsley (optional)
Pork:- Maple-Mustard Pork Medallions with Two Potatoes
By tunes
1 Peel each potato type and place in separate medium-size saucepans; cover potatoes with cold water
- POTATOES
- 1 1/4 to 1 1/2 lbs (625 to 750 g) baking potatoes, about 3 to 4 large
- 1 1/4 to 1 1/2 lbs (625 to 750 g) sweet potatoes, about 2 large
- 1 tsp (5 mL) salt, divided
- 2 tbsp (25 mL) unsalted butter, divided
- 1/3 to 1/2 cup (75 to 125 mL) milk, heated
- PORK
- 2 small pork tenderloins, each 3/4 to 1 lb (375 to 500 g)
- Salt and freshly ground black pepper
- 2 tbsp (25 mL) unsalted butter
- 2 tbsp (25 mL) olive oil
- 1/4 cup (50 mL) grainy mustard
- 2 tbsp (25 mL) maple syrup
- 4 tsp (20 mL) balsamic vinegar
- 1/4 cup (50 mL) all-purpose flour
- 1 cup (250 mL) fi nely diced Vidalia or other sweet onion
- 2 cups (500 mL) low-sodium beef or chicken broth
- 2 to 3 tbsp (25 to 45 mL) thinly sliced green onions, snipped chives or chopped parsley
Tex Mex Chicken and Rice Bake
By tunes
. Mix cooking sauce, rice and chili powder in shallow 2 qt (2 L) baking dish
- 1 box (500 mL) CAMPBELL'S® Cream of Chicken Easy Cooking Sauce
- 3/4 cup (175 mL) uncooked long grain rice
- 1 ½ tsp (7 mL) chili powder
- 1 ½ cups (375 mL) chopped onion, red and green pepper strip mixture
- 1/2 cup (125 mL) frozen corn
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts
- 1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)
Steak Marinade a la Paula Johnson
By tunes
Pierce meat. Pour marinade over meat
- 1/2 cup oil
- 1/4 cup vinegar
- 1 tsp. dry mustard
- 1/2 tsp. celery seed
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- pinch of oregano or basil