Recipe of the Day

[joveal11]

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INGREDIENTS (Nutrition)

• 1 teaspoon minced fresh rosemary leaves
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh thyme
• 1 clove garlic, minced
• 2 1/2 pounds boneless pork loin roast
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
• 1/2 cup water

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DIRECTIONS

1. Stir together the rosemary, parsley, thyme and garlic in a small bowl. Cut small slits into the surface of the roast with a knife. Stuff the herb mixture into the slits. Place the roast in a roasting pan.
2. Bake at 325 degrees F for 1 hour 30 minutes or until cooked through but slightly pink in center. Remove the roast from the pan and let stand 10 minutes.
3. Stir the soup into the pan drippings in the roasting pan. Gradually stir in the water. Cook and stir over medium heat until the mixture is hot and bubbly. Serve the pork with the gravy.

[joveal11]

INGREDIENTS (Nutrition)

• 1 (3 pound) boneless pork loin roast
• Herbed Pepper Rub:
• 2 tablespoons cracked black pepper
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

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DIRECTIONS

1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

FOOTNOTE

• Makes 8 servings, with leftovers.

[joveal11]

INGREDIENTS (Nutrition)

• 3 pounds pork roast
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons black pepper
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon salt

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table.bevpairing {margin:0 4px 0 0; padding:0; width:97%;} table.bevpairing a:link {font-size:11px;} table.bevpairing a:active {font-size:11px;} table.bevpairing a:visited {font-size:11px;} table.bevpairing tr {padding:8px 3px 8px 5px; min-height:28px;} table.bevpairing tr.blue {background:#EFEFEF;} /* table rows are blue by applying this class */ table.bevpairing td {border-bottom:1px #CCCCCC dashed; margin:0; padding:5px 3px 6px 12px; line-height:13px; vertical-align:middle;} table.bevpairing td.bev_icon {padding:5px 3px 6px 5px;} table.bevpairing td.bev_text {padding:5px;} table.bevpairing td.last {border-bottom:none;} /* to remove the dotted line apply this class to table data */ table.bevpairing td.sponsor {padding-right: 3px; padding-left: 12px; padding-bottom: 6px; margin: 0px; vertical-align: middle; line-height: 13px; padding-top: 5px; border-bottom:none;} table.bevpairing div.spon_image {margin-top:0px; margin-bottom:0px; margin-left:-5px; margin-right:0px; PADDING-RIGHT:7px; width:150px;} table.bevpairing img.beverage {width:24px; height:28px;} table.bevpairing h4{color:#847840; font:normal 12px/13px Arial,"Century Gothic",Futura,"Avant Garde",Verdana,San-Serif; text-align:center; text-transform:uppercase; display:inline;}What to Drink?

Riesling Sangria Barcelona Style




DIRECTIONS

1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
2. Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
3. Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing.

[joveal11]

Main Ingredients:

• 1 kilo pork picnic or side bacon belly (cut into
  bite-sized cubes)
• 1 cup white vinegar
• 1 head garlic (finely chopped) portioned into two
• 3 pcs. laurel (bay leaves)
• 1/2 cup soysauce
• 1 cup water
• 1 teaspoon peppercorn
• 3 tablespoons oil

Other Ingredients

Sauce
Procedure
1. Put procedure here.

Marinade
Procedure
1. Put prodecedure here. Procedure:

1. In a deep skillet, brown pork in oil.
2. Add vinegar, soysauce, first portion of garlic, laurel, peppercorn and water.
3. Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4. When it gets too dry just add 1/2 cup of water.
5. Cover and let simmer until pork becomes tender.
6. In another pan, cook remaining garlic until golden-brown.
7. Add pork and pour the rest of the adobo sauce.
8. Serve hot.

[joveal11]

INGREDIENTS (Nutrition)

• 2 cups uncooked jasmine rice
• 1 quart water
• 3/4 cup coconut milk
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 1 1/2 tablespoons fish sauce
• 3/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 tablespoons fresh ginger root, minced
• 3 cloves garlic, minced
• 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 3 shiitake mushrooms, sliced
• 5 green onions, chopped
• 1 1/2 cups chopped fresh basil leaves

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Sauvignon Blanc Strawberry Rosewater Ice Cream Special Lemonade




DIRECTIONS

1. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

[joveal11]

INGREDIENTS (Nutrition)

• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced
• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

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table.bevpairing {margin:0 4px 0 0; padding:0; width:97%;} table.bevpairing a:link {font-size:11px;} table.bevpairing a:active {font-size:11px;} table.bevpairing a:visited {font-size:11px;} table.bevpairing tr {padding:8px 3px 8px 5px; min-height:28px;} table.bevpairing tr.blue {background:#EFEFEF;} /* table rows are blue by applying this class */ table.bevpairing td {border-bottom:1px #CCCCCC dashed; margin:0; padding:5px 3px 6px 12px; line-height:13px; vertical-align:middle;} table.bevpairing td.bev_icon {padding:5px 3px 6px 5px;} table.bevpairing td.bev_text {padding:5px;} table.bevpairing td.last {border-bottom:none;} /* to remove the dotted line apply this class to table data */ table.bevpairing td.sponsor {padding-right: 3px; padding-left: 12px; padding-bottom: 6px; margin: 0px; vertical-align: middle; line-height: 13px; padding-top: 5px; border-bottom:none;} table.bevpairing div.spon_image {margin-top:0px; margin-bottom:0px; margin-left:-5px; margin-right:0px; PADDING-RIGHT:7px; width:150px;} table.bevpairing img.beverage {width:24px; height:28px;} table.bevpairing h4{color:#847840; font:normal 12px/13px Arial,"Century Gothic",Futura,"Avant Garde",Verdana,San-Serif; text-align:center; text-transform:uppercase; display:inline;}What to Drink?

Sauvignon Blanc Tea




DIRECTIONS

1. Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

[joveal11]

INGREDIENTS (Nutrition)

• 2 teaspoons peanut oil
• 2 stalks celery, chopped
• 2 carrots, peeled and diagonally sliced
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon cornstarch
• 3/4 cup orange juice
• 3 tablespoons light soy sauce
• 1 tablespoon honey
• 1 teaspoon minced fresh ginger root
• 1/4 cup cashews
• 1/4 cup minced green onions

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DIRECTIONS

1. Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
2. In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

[joveal11]

INGREDIENTS (Nutrition)

• 3/4 cup orange juice
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup honey
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 4 skinless, boneless chicken breast halves

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Chardonnay




DIRECTIONS

1. To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
4. Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

FOOTNOTE

• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

[joveal11]

INGREDIENTS (Nutrition)

• 1 recipe pastry for a 9 inch double crust pie
• 1 pound skinless, boneless chicken breast halves
• 1/4 cup soy sauce
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 1 cup chicken broth
• 1 cup julienned carrots
• 3 1/2 tablespoons honey
• 1 1/2 tablespoons Dijon-style prepared mustard
• 1 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 1 1/2 tablespoons cornstarch
• 3 tablespoons water

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table.bevpairing {margin:0 4px 0 0; padding:0; width:97%;} table.bevpairing a:link {font-size:11px;} table.bevpairing a:active {font-size:11px;} table.bevpairing a:visited {font-size:11px;} table.bevpairing tr {padding:8px 3px 8px 5px; min-height:28px;} table.bevpairing tr.blue {background:#EFEFEF;} /* table rows are blue by applying this class */ table.bevpairing td {border-bottom:1px #CCCCCC dashed; margin:0; padding:5px 3px 6px 12px; line-height:13px; vertical-align:middle;} table.bevpairing td.bev_icon {padding:5px 3px 6px 5px;} table.bevpairing td.bev_text {padding:5px;} table.bevpairing td.last {border-bottom:none;} /* to remove the dotted line apply this class to table data */ table.bevpairing td.sponsor {padding-right: 3px; padding-left: 12px; padding-bottom: 6px; margin: 0px; vertical-align: middle; line-height: 13px; padding-top: 5px; border-bottom:none;} table.bevpairing div.spon_image {margin-top:0px; margin-bottom:0px; margin-left:-5px; margin-right:0px; PADDING-RIGHT:7px; width:150px;} table.bevpairing img.beverage {width:24px; height:28px;} table.bevpairing h4{color:#847840; font:normal 12px/13px Arial,"Century Gothic",Futura,"Avant Garde",Verdana,San-Serif; text-align:center; text-transform:uppercase; display:inline;}What to Drink?

Chardonnay




DIRECTIONS

1. Cut chicken into bite-size chunks, and marinate in soy sauce.
2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
3. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
4. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

[joveal11]

Ingredients

Makes one 10-inch cake

• 1 1/2 cups sifted cake flour (not self-rising)
• 12 large egg whites
• 1/2 teaspoon salt
• 1 1/2 teaspoons cream of tartar
• 1 3/4 cups sifted granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• Macerated strawberries, for serving

Directions

1. Preheat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.
2. With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine.
3. Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.