Recipes

[forrestwolf]

Pork Tenderloin Marsala

What You'll Need:

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon black pepper

1 (14- to 16-ounce) pork tenderloin

3 tablespoons olive oil

1/2 pound sliced fresh mushrooms

2 onions, thinly sliced

1/2 cup sweet Marsala wine

What To Do:

In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.

Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.

Slice the tenderloin and serve topped with the mushrooms and onions.

NEXT INGREDIENT: ICE

[house cat]

Pardon the interruption...

Ooooh, thank you forrestwolf! I have all those things on hand right now and I love Marsala!

[Zhills]

mocha frappuccino

2 servings

Ingredients

§ 1 cup double-strength brewed coffee or espresso (see Tip)

§

§ 1 cup low-fat milk

§ 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling

§ 2-3 tablespoons pure maple syrup

§ 1/8 teaspoon vanilla extract

§ 1-2 ice cubes, if needed

1. Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
2. Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

§ Tip: Double-strength coffee or espresso gives you the best coffee flavor when making blended or iced coffee drinks. If the coffee isn’t strong enough, the drink will taste watered-down. To brew double-strength coffee, use twice the amount of grounds as you normally would for a regular cup of coffee. Espresso is strong enough brewed regularly.

Next ingredients: Egg noodles

[forrestwolf]

Cheesy Beef Casserole

Ingredients

4 cups uncooked medium egg noodles

1 pound ground turkey or beef

3/4 cup chopped onion

2 cans (8 ounces each) tomato sauce

1/2 teaspoon garlic powder (I OFTEN USE PENZY'S BLENDS OF DIFFERENT KINDS THAT ADDS A LITTLE MORE SPICE...NOT HEAT

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (8 ounces) cream cheese, softened

1 cup (8 ounces) 4% cottage cheese

1/2 cup grated Parmesan cheese

1/3 cup sliced green onions

1/4 cup chopped green pepper

Additional Parmesan cheese, optional

Directions

Cook noodles according to package directions. Meanwhile, in a large

skillet, cook beef and onion over medium heat until meat is no

longer pink; drain. Add the tomato sauce, garlic powder, salt and

pepper.

In a large bowl, combine the cream cheese, cottage cheese, Parmesan

cheese, onions and green pepper. (DOUGH HOOKS ON KA HAND MIXER WORK WELL FOR THIS Drain noodles; place half in a

greased 13-in. x 9-in. baking dish. Top with half of the meat and

cheese mixtures.(DO NOT SPREAD PER SE, BUT MAKE DOLLOPS ON CASSEROLE) Repeat layers. Sprinkle with additional Parmesan

cheese if desired.

Cover and bake at 350° for 30-35 minutes or until heated through.

NEXT INGREDIENT: BEETS

[Beebee2]

Roast Beets with Caraway Seeds

4 to 6 smaller beets
4 T olive oil
4 T balsamic vinegar
1 t caster sugar
2 T caraway seeds
salt to taste

Using a vegetable peeler, peel the beets and cut the beets into 8-12 wedges, depending on their size. Toss all ingredients in a large bowl, mixing thoroughly.

Pour the seasoned beet wedges into a large oven dish that ideally fits them in one layer.

Roast in a pre-heated 350 deg F oven for about 25 minutes, until the beets are cooked.

Serve hot or lukewarm. Serves 4

Adapted from Estonian women's monthly Kodu & Aed Christmas 2007

next ingredient: macadamia nuts

[Sabatini2]

Hi Beebee! I've gotta admit - I'm not fond of macadamia nuts. Sorry! I love the name, though, because they sound so exotic. I only recently discovered that they're originally from Australia, when all along I'd thought it was Hawaii!

Here's an easy recipe, which I haven't tried, but sounds good. I think I might like 'em this way! :,)

Candied Macadamia Nuts

Ingredients:

2 cups macadamia nuts

1 tablespoon olive oil

2 tablespoons agave nectar

1/2 teaspoon sea salt

Directions:

Preheat oven to 350°

Toss all ingredients together in a large bowl. Place in a Pyrex baking dish. Bake for 10-15 minutes, until lightly browned

Cool and serve

Next ingredient: angel hair pasta

[SharkE]

This is a present for you Forrestwolf.. Enjoy!

[house cat]

Here's my favorite angel hair recipe.

It requires some fresh herbs, but it's worth the trouble and expense.

Ina's Cappellini with Cherry Tomatoes

next ingredient is in honor of St. Patty's Day: green food coloring

[Zhills]

Next ingredient: Broccoli, It's green!

[house cat]

I love it, Zhills! I have some shamrock shaped jimmies to sprinkle in!