Pork tenderloin/6 recipes

Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.

A delicious way to serve your pulled pork.

Beer pairing suggestion: American India pale ale or amber ale. The Stone World Bistro & Gardens, in Escondido, California, serves wood-grilled trout with black mission fig butter to make it taste even milder and sweeter. Mission figs are available in the dried fruit section of most large supermarkets. Untreated wood planks for grilling are available in grilling and barbecue sections of hardware store s as well as some supermarkets.

A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

A classic Mexican dish is full of flavor and layers of textures. Make this delicious yet filling meal for weeknight or weekend dinner.

Here is a true twist on the classic pound cake! Twisted Butter Chef Jane Johnson has created a delicious Cream Cheese Wild Blueberry Pound Cake using Twisted Butter’s Blueberry, Honey and Lemon Zest butter. Share this with friends and family for any holiday occasion and no one will leave disappointed.

memories of childhood..

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

Cajun Pork Burgers recipe

Fruity, creamy, smooth, satisfying...This easy to make dessert has almost all the satisfactions in it. Definitely not hard to indulge into a second one or even a third. Hmm, yum!

A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.