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Recipes
Grilled pork tenderloin with Pineapple
By cindygwest
In a small bowl, combine the first five ingredients
- 1 cup unsweetened pineapple juice
- 1/4 cup minced fresh gingerroot
- 1/4 cup reduced-sodium soy sauce
- 4 garlic cloves, minced
- 1 teaspoon ground mustard
- 2 pork tenderloins (3/4 pound each)
- 1 fresh pineapple, cut into 12 slices
Sweet and Savory Pecans
By cindygwest
In a large bowl, lightly beat egg white
- 1 egg white
- 5 cups pecan halves
- 1 cup sugar
- 2 t. pumpkin pie spice
- 1 t. dried rosemary (crushed)
- 1/4 t. salt
Chef's Garden Salad
By cindygwest
For salad: Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce gl...
- 6 cups torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
- 1 15 - ounce can garbanzo beans, rinsed and drained
- 1 cup shredded carrots
- 3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
- 1 9 - ounce package frozen whole kernel corn
- 1 1/2 cups shredded sharp cheddar cheese (6 ounces)
- 1 cup broccoli florets
- 1/4 cup thinly sliced green onions
- 2 slices bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
- 1 15 - ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
- 2 hard-cooked eggs, quartered or coarsely chopped
- 2 tablespoons snipped fresh parsley (optional)
- Desired salad dressing
Jellied Cranberry Sauce with Zinfadel
By cindygwest
Boil cranberries, sugar, Zinfandel, cranberry juice, orange juice, rosemary and zest in a saucepan over medium-high...
- 2 bags fresh or frozen cranberries (12 ounces each)
- 3 cups sugar
- 1/2 cup each red Zinfandel, cranberry juice cocktail, and fresh orange juice
- 1 t. chopped fresh rosemary
- Minced zest of 1 orange
Cauliflower Soup
By cindygwest
1. In a Dutch oven, saute the celery, onion, and carrot in butter for 3 - 5 minutes or until crisp-tender
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 medium carrot, chopped
- 2 T. butter
- 1 large head cauliflower (2 pounds), broken into florets
- 6 cups reduced sodium chicken broth
- 1/2 cup flour
- 2 cups 2% milk
- 3/4 cup half and half
- 1 T. minced parsley
- 1 t. salt
- 1 t. dill weed
- 1/4 t. white pepper
Margherita Crostini
By cindygwest
Preheat broiler to high with rack 3 - 4 inches from the element
- 8 slices baguette, 1/2 inch thick
- 8 slices tomato, 1/4 inch thick
- 8 slices fresh mozarella (1/2 pound)
- 8 fresh basil leaves
Mexican Corn Salad
By cindygwest
In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro and chili powder
- 6 ears corn, kernels stripped
- 1/2 c. mayonnaise
- 1/4 c. cotija cheese or feta, plus more for garnish
- Juice of 2 limes
- 2 tbsp. chopped fresh cilantro, plus more for garnish
- 1 tbsp. chili powder, plus more for garnish
- kosher salt
Corned Beef with Marmalade-Mustard Glaze
By cindygwest
1. Rub corned beef with BBQ seasoning
- 4 - 6 potatoes, peeled and quartered
- 4 - 6 carrots, peeled and cut into 2-inch chunks
- 2 onions, cut into quarters
- 1 corned beef brisket, about 4 pounds
- 1 bottle strong beer
- 2 t. BBQ rub
- 1 small cabbage, cut into wedges
Spicy Scalloped Sweet Potatoes
By cindygwest
Preheat oven to 375 degrees
- 3/4 cup chopped red sweet pepper
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 3 cloves garlic, thinly sliced
- 1 tablespoon finely chopped canned chipotle chile pepper in adobo sauce
- 1 teaspoon salt
- 3 pounds sweet potatoes, peeled and very thinly sliced
- 1 cup whipping cream
- 3/4 cup chicken broth
- 3/4 cup shredded sharp cheddar cheese
Hearty Beef and Potato Hash
By cindygwest
1. Place potatoes in large bowl, cover, and microwave until potatoes are nearly tender, 7 to 9 minutes, stirring ha...
- We developed this recipe with a large nonstick skillet, but a seasoned cast-iron skillet works great, too. For well-distributed crisp bits, crush the hash while turning and stirring it (in step 3).
- 2 pounds russet potatoes , peeled and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves , minced
- 1/2 teaspoon minced fresh thyme
- 2 1/2 cups chopped leftover roast beef
- 1/2 cup heavy cream
- 1 teaspoon hot sauce
- Salt and pepper
- 4 large eggs