Marinated Pork Loin Roast

INGREDIENTS:
1/2 cup soy sauce 1/2 cup Coca-Cola 2 gloves garlic, minced
1 tablespoon dry mustard 1 teaspoon ginger 1 teaspoon thyme, crushed
4 to 5 pound boned, rolled, and tied pork loin roast
procedure:
1 In a bowl, combine all the ingredients except the meat. Place the roast in a large clear plastic bag and set it in a deep bowl to steady the roast. Pour in the marinade and close the bag tightly. Let it stand 2 to 3 hours at room temperature or overnight in regrigerator. Occasionally press the bag against the meat in several places to distribute the marinade evenly. Remove the meat from the marinade and place the roast on the rack in a shallow roasting pan. Roast, uncovered, at 325 degrees for 2-1/2 to 3 hours until a meat thermometer registers 175 degrees. Baste occasionally with the marinade during the last hour of roasting time.
serve:5-6

Grilled Salmon Steaks

INGREDIENTS:
1/2 cup butter or margarine, melted juice of 1 lemon 1/2 teaspoon salt
1/4 teaspoon white pepper 4 (1-inch-thick) salmon steaks (about 1-1/2 pounds) 1-1/2 teaspoons chopped fresh dillweed
Procedure:
1 Combine first 4 ingredients, stirring well. Set butter mixture aside.
2 Rinse fish thoroughly in cold water; pat dry, and place in a lightly greased wire grilling basket. Grill over medium coals 10 minutes on each side or until fish flakes easily when tested with a fork. Baste frequently with half or butter mixture. Add dillweed to remaining butter mixture, stirring well. Serve fish with dill-butter sauce.

Fettuccine with Asparagus

INGREDIENTS:
1-3/4 pounds fresh asparagus spears 1/2 cup butter or margarine, divided 1/2 pound fresh mushrooms, thinly sliced
2 sweet red peppers, cut into julienne strips 2 cups whipping cream 3 quarts water
12 ounces uncooked fresh fettuccine 4 ounces prosciutto, cut into julienne strips 1/2 teaspoon salt
1/4 teaspoon pepper 1-1/2 cups freshly grated Parmesan cheese, divided.
Procedure:
1 Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 2-inch pieces. Cook asparagus, uncovered, in boiling water to cover 3 to 4 minutes or until crisp-tender. Drain and set aside.
2 Melt 1/4 cup butter in a large skillet. Add mushrooms and sweet red pepper, and saute until pepper is crisp-tender; set aside.
3 Heat whipping cream in a heavy saucepan over medium heat until simmering. Reduce heat, and continue to simmer 15 minutes or until slightly thickened. Remove from heat. Set aside, and keep whipping cream warm.
4 Bring water to a boil in a large Dutch oven. Add fettuccine; return to a boil. Boil 3 to 4 minutes or until fettuccine is cooked but still firm; drain well. Place fettuccine in a large bowl. Add remaining 1/4 cup butter, and toss gently until butter melts. Add asparagus, sauteed vegetables, whipping cream, prosciutto, salt, pepper, and 3/4 cup Parmesan cheese; toss well. Serve with remaining 3/4 cup Parmesan cheese.

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Honey Glazed Ham

Ingredients
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Directions

Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Prep Time:20 Min Cook Time:1 Hr 15 Min Ready In:1 Hr 35 Min

Lasagna

Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Prep Time:30 Min Cook Time:2 Hrs 30 Min Ready In:3 Hrs 15 Min

Chicken Cordon Bleu

Chicken Cordon Bleu is a dish composed of chicken breasts, ham, and Swiss cheese. The ham and Swiss cheese are arranged on top of the chicken breast and rolled together then dredged in bread crumbs.
Ingredients:
4 pieces boneless chicken breast, about 6 ounces each
1/2 cup breadcrumbs
12 slices thin sliced ham
4 slices of Swiss cheese
1 piece raw egg
4 teaspoon butter, softened
1/4 teaspoon salt
2 tsp paprika (optional)
Cooking procedure:
1. Preheat oven to 350 degrees Fahrenheit
2. Combine softened butter and salt then mix well
3. Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and sprinkle some paprika.
4. Top the chicken breast with ham slices followed by the Swiss Cheese
5. Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You may use a toothpick to fasten the end of the chicken breast to keep it from rolling back.
6. After rolling all the chickn breast, combine the remaining butter-salt mixture with egg and whisk until every ingredient is evenly distributed.
7. Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread crumbs.
8. Place the chicken breasts in a greased baking dish then bake for 25 minutes. If the chicken is not fully cooked by this time, you can loosely cover it with aluminum foil and continue baking at lower temperature until the chicken is cooked.
9. Remove from the oven and slice into individual servings.
10. Serve hot. Share and enjoy!

Orange Chicken Recipe

 Serve: 4


Ingredients:
4 chicken breast halves
1/4 cup flour
Salt and pepper
4 tablespoon margarine
1 1/2 cup orange juice
Directions:

1. Coat each half breast with seasoned flour.
2. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover.
3. Cook about 15 to 20 minutes more on reduced heat until done.
4. Serve over rice, if desired, with the sauce. 

Chicken Breasts with Mozzarella Cheese

Ingredients:
6 pieces boneless breast of chicken
4 tablespoons olive oil
2 tablespoons butter
1 clove garlic
2 eggs
1 bouillon cube
1 can chicken broth
6 slices of Mozzarella cheese
Bread crumbs
Directions:

1. Dip boneless, skinless chicken breast in bread crumbs and eggs.
2. In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn’t burn.
3. When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot.
4. Add Mozzarella cheese to top chicken

Herbed Lamb Rib Roast

INGREDIENTS:
2 lamb roasts (racks of lamb)	8 ribs each (2-1/2 pounds each), trimmed	1/2 teaspoon salt
3 tablespoons butter or margarine	2 cups fine fresh bread crumbs (about 4 slices firm white bread)	2 teaspoons dried rosemary, crumbled
1/4 teaspoon ground black pepper	2 tablespoons chopped fresh parsley	2 tablespoons dijon mustard
Preparation Time:	Cooking Time:	Serve:
10 min	1 hour / 15 mins	8

Procedure:

1	Preheat oven to 375 F. In large roasting pan (17" x 11-1/2"). place roasts rib side down; sprinkle with salt. Roast lamb 50 minutes.
2	Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs, rosemary, and pepper and cook, stirring frequently, until crumbs are golden brown. Stir in parsley.
3	Spread mustard on tops of roasts. Press bread-crumb mixture onto mustard and pat so it adheres. Roast lamb until meat thermometer inserted in center of lamb (not touching bone) reaches 140 F, 15 to 20 minutes longer. Internal temperature of meat will rise to 145 F (medium) upon standing. Or roast to desired doneness.
4	When the roasts are done, transfer to cutting board and let stand for 10 minutes to set juices for easier carving. Cut off backbone from ribs. Trasnfer roasts to warm platter.
5	To serve, with sharp knife, cut lamb between bones to separate chops.

Chicken Casserole

INGREDIENTS:
3 tablespoons butter or margarine	1/4 cup flour	1 teaspoon grated onion
1/2 teaspoon salt	1/8 teaspoon pepper	1 6-ounce can sliced broiled mushrooms
milk	2 cups cooked rice	2 cups cooked chicken or turkey, diced
1 10-ounce package frozen, cut asparagus, thawed	1/2 cup shredded cheddar cheese
Serve: 6

Procedure:

1

Heat butter in skillet over moderately low heat (about 225 F.); blend in flour and stir until lightly browned. Add onion, salt and pepper. Drain mushrooms and add enough milk to make 2 cups liquid; gradually add to skillet and cook, stirring constantly, until thickened. Add mushrooms. Layer half of rice, chicken and asparagus in a 1-1/2-quart casserole. Pour in half of the sauce. Repeat layers. Top with cheese. Heat oven to 350 F. and bake 30 to 35 minutes. Uncover, heat 15 minutes more.

Bake Lasagne with Meat Sauce (Lasagne Al Forno)

INGREDIENTS:
2 tablespoons olive oil	1 large onion, finely chopped	1 clove garlic, finely chopped
350 g/12 oz lean minced beef	350 g/12 oz lean minced pork	115 g/4 oz button mushrooms, sliced
400 g/14 oz can tomatoes	3 tablespoons water	4 tablespoons dry white wine
1 tablespoon chopped fresh basil	2 tablespoons chopped flat-leaf parsley	1 teaspoon sugar
salt and freshly ground black pepper	BESCIAMELLA (WHITE SAUCE): 60 g/2 oz butter	40 g/1-1/2 oz plain flour
600 ml/1 pint milk	1/4 teaspoon grated nutmeg	salt and freshly ground white pepper
TO ASSEMBLE: 225 g/8 oz g no pre-cook lasagne sheets	115 g/4 oz finely chopped mozzarella cheese	40 g/1-1/2 oz grated Parmesan cheese

Procedure:

1	Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the meat, increase the heat and cook for several seconds. Add the meat, increase the heat and cook until it changes colour, stirring often to break up lumps. Add the mushrooms and cook for about 3 minutes. Puree the tomatoes with their liquid and add to the saucepan with the tomato puree, water, wine, herbs, sugar, and salt and pepper. Cover and simmer gently for 30 minutes. The finished sauce should be quite liquid.
2	FOR THE BESICAMELLA: Heat the butter in a heavy saucepan until frothing, but do not allow to brown. Stir in the flour with a wooden spoon and cook for 2 minutes over a low heat. Remove from the heat. Add the milk all at once, stir well, return to a medium heat and cook until thickened and bubbling, stirring constantly. If the sauce becomes lumpy, stir briskly with a ballon whisk. Add the nutmeg and salt and pepper to taste. Place cling film directly on the surface to prevent a skin from forming and set aside.
3	Preheat the oven to 180 C/350 F/gas mark 4.
4	TO ASSEMBLE: Grease an 18x30 cm/7x12 in rectangular oven-proof dish. Spread several tablespoons of meat sauce over the base, add a layer of lasagne sheets and cover with half the remaining meat sauce. Spread on 4-6 tablespoons of the besciamella. Sprinkle with one-third of the cheeses.
5	Add a second layer of lasagne sheets, top with the remaining meat sauce, another 4-6 tablespoons of besciamella and half the remaining cheeses. Top with the remaining lasagne sheets and spread the rest of the besciamella over the top. Sprinkle with remaining cheese.
6	Bake for about 30-40 minutes, until the lasagne is tender and the top is golden brown. Stand for 5 minutes before cutting into squares to serve.

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