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*Slow Cooker Pork Roast* 2-3 lb boneless pork roast Place pork roast in 5-quart cooker and pour entire bottle of Gingered Garlic Apricot sauce over roast. Add apples and onions. Cover and cook on low for 8 hours until tender. You can also cook on high for 4 hours. Remove roast, apples and onions from slow cooker. Serve over rice. Note: You can use the liquid from the slow cooker after removing the fat from the liquid. This can be done using a fat separator which can be purchased at most kitchen stores. *South of the Border Prawns* 16 jumbo prawns, peeled and de-veined with tails on Wrap each prawn with bacon and secure with toothpick. On your grill baste prawns with the South of the Border Honey Lime sauce. Cook 3 minutes, basting with sauce as they cook. Turn prawns over and cook another 3 minutes basting while they cook. Cook until the prawns have caramelized with the sauce and the bacon is crisp. Note: Makes an excellent appetizer or entrée served with fresh pineapple and rice. *Spicey-Crusted Pork Tenderloin* 1 (16oz) Pork tenderloin, trimmed
1 Tbsp. Paprika 1 Tbsp. Cumin 1 tsp. Cayenne pepper 1 Tbsp. Chili powder 2 tsp. Salt 2 Tbsp Olive oil Mix spices well and rub on to the pork tenderloin covering completely. 2 Cups Chianti (any brand) In a saucepan place Chianti and the habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations honey. Stir the sauce until the honey is dissolved. Dizzle over the pork tenderloin when plating. Serve immediately.
*Apricot Glazed Ham* Ingredients: 1 Ham 3-4 lbs (smoked optional) Place ham in roasting pan. Cover with Ms. Earle’s Seedless Raspberry Jam , seasoning and honey.
*Apple Bourbon Pork Loin*
Preheat over to 425 degrees. Rub pork well with pepper and place in a medium size shallow roasting pan. In a small bowl whisk apple juice, bourbon, and mustard blend until smooth. Brush generously all over pork roast. Let stand at room temperature for 30 minutes. Brush pork again with bourbon mixture and roast uncovered for 35 to 45 minutes, (continue basting every 10 minutes with bourbon mixture so drippings do not burn) or until a instant-read thermometer, thrust into the center, registers 145 to 150 degrees. Transfer to a heated platter and let rest while you prepare the gravy. Pour remaining bourbon mixture into roasting pan, set over medium heat and deglaze pan by scraping browned bits. Pour deglazing liquid into a small saucepan and boil uncovered over high heat approximately 2 minutes, stirring often and until thick. Stir in 1 ¼ cups of broth and half-n-half. Quickly blend remaining ½ cup broth with flour and salt, add to pan, and cook, stirring constantly for 3-5 minutes or until gravy thickens and no raw floury taste lingers. Slice pork 1/2 - inch thick and top each portion with gravy.
*CRANBERRY CHARDONNAY TURKEY MEATLOAF* You will need: Preheat oven to 350 Saute’ garlic and onion in 1 tablespoon olive oil until lightly browned, approximately 2 minutes. In large mixing bowl mix ground turkey, dried cranberries, bread crumbs, egg, salt and pepper with sautéed garlic and onion. Combine thoroughly. Shape into a 9x5 inch loaf pan. Bake for 20 minutes. Take out of oven and spread cranberry chardonnay mustard evenly over the top. Return to oven and bake an additional 35 minutes
*Ms. Earle’s Pasta Salad*
Cook pasta according to directions, cool and drain. Add the rest of the ingredients, mix well. This is a recipe you can adjust ingredient measurements according to your taste; add more vegetables or try a different meat or no meat. ** Any prepared cole slaw works well in this recipe
*Daddy Cook’s Sloppy Joes*
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