Post by Allan on Aug 1, 2007 22:22:58 GMT -5
Balsamic Pork Chops
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Ingredients
8 boneless pork chops, about ¾-inch thick
12 ounces (1 ½ cups) balsamic vinaigrette dressing
Procedure
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days
Serving Information
Serves: 8
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Beef and Potato Paprika Stew
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Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 1 1/2 cups)
1 tablespoon prepared chopped garlic
1 1/2 pounds ground lean beef sirloin
1 teaspoon caraway seeds
1 teaspoon dried oregano or marjoram
1 tablespoon sweet paprika
2 red or green bell peppers, cut into strips
3 cups beef broth
2 pounds Idaho Potatoes, peeled and cut into 1-inch cubes
1 1/2 cups canned whole, peeled tomatoes, cut up
1 10-ounce package frozen peas OR peas and carrot mixture
1/4 cup Instant Mashed Idaho Potato flakes
Salt and pepper to taste
Procedure
Over high heat, in a large, heavy pot with a tight-fitting cover, heat the olive oil until hot, then sauté the onions and garlic in the oil about 2 minutes or until starting to brown.
Add the sirloin, breaking it up with a wooden spoon. Continue to cook 5 minutes, or until the meat has lost all pinkness. Stir in the caraway seeds, oregano, paprika, and bell pepper strips.
Add broth and potatoes. Cover, bring to boiling, then lower heat and simmer 8 minutes. Add the tomatoes, peas and instant mashed potato flakes. Stir until thickened. Season to taste with salt and pepper.
Serving Information
Serves: 6
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Caramelized Onion, Goat Cheese and Dried Fig Pizza
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Ingredients
Crust
1 envelope dry yeast
1/2 teaspoon sugar
3/4 cup warm (110 degrees) water
2 to 2 1/4 cups flour
1 teaspoon salt
2 tablespoons olive oil
Topping
2 large onions, sliced, separated into rings
3 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
6 ounces goat cheese, crumbled
8 to 10 dried figs, cut into quarters
Procedure
For the crust, dissolve the yeast and sugar in the warm water in a bowl, letting stand for 5 minutes or until foamy. Mound the flour on the hard work surface and make a well in the center of the flour. Add the salt and 1 tablespoon of the olive oil to the well. Add the yeast mixture to the well gradually, stirring constantly with a fork until the mixture adheres and is of a dough consistency. Shape the dough into a ball and reflour the work surface. Knead for 10 minutes or until smooth and elastic.
Coat the side and bottom of a bowl with the remaining 1-tablespoon olive oil. Place the dough in the bowl, turning to coat the surface. Let rise, covered with plastic wrap, for 2 hours or until doubled in bulk.
Roll the dough on a lightly floured surface to the desired thickness, making a lip around the outer edge. Arrange on a baking sheet or pizza stone. Let rise, covered, for 20 to 30 minutes.
For the topping, sauté the onions in the olive oil in a skillet over medium heat until tender. Add the garlic and sugar and mix well. Sauté for 5 to 10 minutes longer or until golden brown and caramelized, stirring frequently. Stir in the balsamic vinegar and salt. Spread over the pizza crust. Sprinkle with the goat cheese and figs. Bake at 450 degrees for 15 to 20 minutes or until the crust is golden brown. Serve immediately. Makes 1 (9-inch)
Serving Information
Serves:
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Ingredients
8 boneless pork chops, about ¾-inch thick
12 ounces (1 ½ cups) balsamic vinaigrette dressing
Procedure
Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours. Prepare medium-hot grill. Remove chops from marinade and pat dry. Discard remaining marinade. Grill chops directly over heat for about 8 to 10 minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days
Serving Information
Serves: 8
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Beef and Potato Paprika Stew
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Ingredients
1 tablespoon olive oil
1 large onion, chopped (about 1 1/2 cups)
1 tablespoon prepared chopped garlic
1 1/2 pounds ground lean beef sirloin
1 teaspoon caraway seeds
1 teaspoon dried oregano or marjoram
1 tablespoon sweet paprika
2 red or green bell peppers, cut into strips
3 cups beef broth
2 pounds Idaho Potatoes, peeled and cut into 1-inch cubes
1 1/2 cups canned whole, peeled tomatoes, cut up
1 10-ounce package frozen peas OR peas and carrot mixture
1/4 cup Instant Mashed Idaho Potato flakes
Salt and pepper to taste
Procedure
Over high heat, in a large, heavy pot with a tight-fitting cover, heat the olive oil until hot, then sauté the onions and garlic in the oil about 2 minutes or until starting to brown.
Add the sirloin, breaking it up with a wooden spoon. Continue to cook 5 minutes, or until the meat has lost all pinkness. Stir in the caraway seeds, oregano, paprika, and bell pepper strips.
Add broth and potatoes. Cover, bring to boiling, then lower heat and simmer 8 minutes. Add the tomatoes, peas and instant mashed potato flakes. Stir until thickened. Season to taste with salt and pepper.
Serving Information
Serves: 6
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Caramelized Onion, Goat Cheese and Dried Fig Pizza
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Ingredients
Crust
1 envelope dry yeast
1/2 teaspoon sugar
3/4 cup warm (110 degrees) water
2 to 2 1/4 cups flour
1 teaspoon salt
2 tablespoons olive oil
Topping
2 large onions, sliced, separated into rings
3 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
6 ounces goat cheese, crumbled
8 to 10 dried figs, cut into quarters
Procedure
For the crust, dissolve the yeast and sugar in the warm water in a bowl, letting stand for 5 minutes or until foamy. Mound the flour on the hard work surface and make a well in the center of the flour. Add the salt and 1 tablespoon of the olive oil to the well. Add the yeast mixture to the well gradually, stirring constantly with a fork until the mixture adheres and is of a dough consistency. Shape the dough into a ball and reflour the work surface. Knead for 10 minutes or until smooth and elastic.
Coat the side and bottom of a bowl with the remaining 1-tablespoon olive oil. Place the dough in the bowl, turning to coat the surface. Let rise, covered with plastic wrap, for 2 hours or until doubled in bulk.
Roll the dough on a lightly floured surface to the desired thickness, making a lip around the outer edge. Arrange on a baking sheet or pizza stone. Let rise, covered, for 20 to 30 minutes.
For the topping, sauté the onions in the olive oil in a skillet over medium heat until tender. Add the garlic and sugar and mix well. Sauté for 5 to 10 minutes longer or until golden brown and caramelized, stirring frequently. Stir in the balsamic vinegar and salt. Spread over the pizza crust. Sprinkle with the goat cheese and figs. Bake at 450 degrees for 15 to 20 minutes or until the crust is golden brown. Serve immediately. Makes 1 (9-inch)
Serving Information
Serves: