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ITALIAN
STYLE PORK CHOPS
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready
In: 1 Hour
Makes 6 servings
Ingredients:
3 cups crushed saltine
crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
Directions:
1. Preheat oven to 425
degrees F (220 degrees C).
2. In a medium bowl, combine
the crushed saltines, Parmesan cheese, Italian-style seasoning
and garlic powder and mix together well.
3. Dip the chops in the melted
butter and then dredge each chop in the cracker mixture, coating
all sides thoroughly. Place the chops in a 9x13 inch baking dish.
4. Bake at 425 degrees F (220
degrees C) for 30 to 40 minutes, or until internal pork temperature
reaches 160 degrees F (70 degrees C).
Click HERE
for this recipe page.
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Broiled
Thai Boneless Chicken Breasts
Prep Time: 5 Minutes
Cook Time: about 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
2 lbs. boneless skinless
chicken breasts
Ginger sauce:
1 1/2 teaspoon ground ginger
1/3 cup sherry
3 tablespoons firmly packed brown sugar
1 teaspoon rosemary
3 tablespoons sesame oil
3 tablespoons soy sauce
1 teaspoon thyme
2 cloves garlic, finely chopped
Directions:
1. Preheat the oven broiler.
2. Combine and stir the sherry, brown sugar, rosemary, sesame
oil, soy sauce, thyme, garlic and ginger in a saucepan and heat
to a boil over medium high heat. Remove from heat and set aside.
3. Place the chicken breasts on a broiler pan and broil in oven,
turning occasionally and basting with ginger sauce, for 15 minutes
or until meat thermometer inserted in center registers 170°F.
Note: Do not baste during last 5 minutes of broiling.
Click HERE
for this recipe page. |
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OLD-FASHION
TENDERLOIN BEEF ROAST
Prep Time: 5 Minutes
Cook Time: about 55 Minutes
Ready In: about 75 to
80 Minutes WITH resting time
Makes 8 to 12 servings
Ingredients:
5 lb. whole beef tenderloin
roast
Seasoning ingredients:
1 teaspoon coarsely ground black pepper
2 teaspoons dry mustard
1 tablespoon dried oregano leaves
1 tablespoon dried thyme
2 teaspoons dried rosemary, crushed
Directions:
1. Pre-heat oven to 425
degrees F.
2. In a small mixing bowl, combine
thoroughly the seasoning ingredients. Set aside.
3. Place the beef tenderloin
roast on a rack in shallow roasting pan; then rub the mixed seasoning
ingredients onto surface of beef tenderloin roast.
4. Place the roast in the roasting
pan into the oven and bake at 425° F for 10 minutes.
5. Then reduce heat to 325 degrees
F and bake for an additional 40 to 45 minutes or until meat thermometer
reaches 140° F for rare, 150° F for medium-rare or 160
degrees F for medium.
6. Remove from the oven and cover
with aluminum foil and let roast rest for 15 to 20 minutes before
carving.
Click HERE
for this recipe page.
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EASY
SLOW COOKER FRENCH DIP
Prep Time: 10 Minutes
Cook Time: 7 Hours
Makes 6 servings
Ingredients:
4 pounds back rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Directions:
1. Place the back rump
roast in a slow cooker. Add the beef broth, onion soup and beer.
Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees
F (175 degrees C).
3. Split French rolls, and spread
with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve
the sauce for dipping.
Click HERE
for this recipe page. |
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