Lemony Pork Chops

4 boneless pork chops
Salt and pepper
Nutmeg
1 cup plain bread crumbs, plain
1 lemon
Butter or margarine

Preheat oven to 400 degrees F.

Spray cookie sheet with a vegetable spray. Salt and pepper chops. Sprinkle nutmeg on top. Pat bread crumbs over top of chops.

Slice four thin slices from the lemon and set aside. Squeeze the rest of the lemon over chops. Dot with butter and place thin slice of lemon on each chop. Bake 20 to 25 minutes depending on thickness of chops.

lemony pork chops

Categories:
pork chops

Ninfa’s Flan

Posted by CookinMom at recipegoldmine.com - May 24, 2001

Source: Ninfa’s, Houston, Texas

3/4 cup granulated sugar
3 eggs
3 egg yolks
2 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 3/4 cups milk
2 ounces cream cheese, softened to room temperature
    (use the smallest size package of cream cheese
    which is slightly over 2 ounces)

Place the sugar in a small skillet over medium high heat and stir constantly until it liquefies. Allow the sugar to boil and turn a walnut brown color, Watch carefully because it will burn quickly!!

Pour the caramelized sugar into the bottom of a 9-inch flan pan or souffl? dish (or Pyrex casserole dish) and working quickly, spread it evenly with a rubber spatula over the bottom of the pan.

Preheat the oven to 350 degrees F.

Place the eggs, yolks, vanilla extract, milks, and cream cheese in a blender or food processor and process for at least 5 minutes. (Depending on the size of your blender, you may need to blend this in two batches.)

Pour the mixture into the flan pan and place in a baking pan in the center of the oven. Pour boiling water halfway up the sides of the pan and bake for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Watch carefully and cover the flan with foil if the top seems to be getting too brown.

Remove from the oven, allow to cool to room temperature, then cut around the edges and invert onto a deep sided serving plate. Serve each piece with some of the caramel sauce.

NOTE: The flan can be made up to 3 days in advance before serving and kept covered with plastic wrap in the refrigerator. Leave it in the pan until ready to serve.

Delicious!

ninfa’s flan

Categories:
restaurant

Cheese Melts

6 slices white bread
3 ounces cream cheese
1 cup shredded Cheddar cheese
1/2 cup butter
2 egg whites

Cut crusts off the bread slices. Cut into 1-inch squares in a saucepan. Combine cheeses and butter. Heat over low heat until melted. Stir to mix thoroughly.

Beat egg whites until stiff. Slowly pour cheese mixture into beaten egg whites and fold gently.

Dip bread cubes in cheese mixture and coat well. Place on a lightly greased baking sheet, and refrigerate for 1 hour or freeze for 15 minutes.

Preheat oven to 350 degrees F. Bake for 15 minutes or until light golden brown.

Makes 54 melts.

cheese melts

Categories:
appetizers
hot appetizers

Harvest Vegan Nut Roast

Posted by Tiffany at recipegoldmine.com 2/11/2002 6:59 pm

This vegan recipe is can be made with many different variations. Try using different nuts and different vegetable combinations. To make pecan or sunflower meal run pecans or sunflower seeds through the blender until very finely chopped.

Makes 3 to 4 servings

1/2 cup chopped celery
2 onions, chopped
3/4 cup walnuts
3/4 cup pecan or sunflower meal
2 1/2 cups soy milk
1 teaspoon dried basil
1 teaspoon dried oregano
3 cups bread crumbs
Salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.

In a medium size frying pan, saut? the chopped celery and the onion in 3 teaspoons water until cooked.

In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan. Bake for 60 to 90 minutes; until the loaf is cooked through.

Harvest Vegan Nut Roast

Categories:
vegetarian

Rich Chocolate Brownies

This recipe contains no baking powder or baking soda, ensuring extra dense and moist brownies.

3/4 cup flour
1/4 teaspoon salt
1 1/2 squares unsweetened chocolate
1/2 cup margarine or butter
2 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats

Preheat oven to 350 degrees F (325 degrees F if using a glass pan).

Combine flour and salt in a small bowl. Set aside.

Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature.

In a large bowl, beat eggs, sugar and vanilla extract. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. Pour into an 8-inch square pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.

Makes 16 sinfully delicious brownies.

rich chocolate brownies

Categories:
cookies
brownies

Lemon Lush

Layer 1
1 cup all-purpose flour
1/2 cup margarine
1/2 cup chopped pecans

Mix like pie dough. Spread in 12 x 9-inch pan and bake at 375 degrees F for 15 minutes. Let cool slightly. While still warm, mix and spread Layer 2.

Layer 2
1 cup confectioners’ sugar
8 ounces cream cheese (at room temperature)
1 cup frozen whipped topping, thawed

Mix sugar and cream cheese. Fold in whipped topping. Spread on top of Layer 1.

Layer 3
2 small boxes instant lemon pudding
3 cups milk

Mix and pour over Layer 2.

Layer 4
Spread remaining whipped toping over top. Sprinkle with chopped pecans. Refrigerate overnight, or for at least 12 hours.

lemon lush

Categories:
desserts
creams

Sweet and Sour Chicken

2 pounds boneless chicken breasts,
    cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger

In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.

Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.

Serves 6.

sweet and sour chicken

Categories:
microwave
chicken

Oatmeal Packets

Source: Make Your Own Groceries by Daphne Metaxas Hartwig

Servings: 8

3 cups quick-cooking oats, divided
Salt
8 plastic sandwich bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 cups oats. If you’re using a food processor, powder the 1 cup of oats in one motion.

Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoons powdered oats, and a scant 1/4 teaspoon salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water.

Apple-Cinnamon
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2 tablespoons chopped dried apples.

Sweetened
To each packet add 1 tablespoon sugar.

Cinnamon Spice
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg.

Raisins and Brown Sugar
To each packet add 1 tablespoon packed brown sugar and 1 tablespoon raisins.

Wheat Germ
To each packet add 2 tablespoons any kind of wheat germ.

Fruit and Cream
To each packet add 1 tablespoon dry milk and 2 tablespoons dried fruit.

oatmeal packets

Categories:
homemade

Sauerkraut Salad Supreme

1 can sauerkraut, drained well
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup shredded carrots
1/2 cup vinegar
1/2 cup Wesson? oil
1 cup granulated sugar

Rinse sauerkraut with cold water. Drain well. Mix in vegetables, then mix in vinegar, oil and sugar. Cover and chill.

sauerkraut salad supreme

Categories:
salads
vegetable salad

Corn Relish

22 to 25 medium size ears of corn
    (enough to make 10 cups of kernels)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1/4 cups chopped celery
3/4 cup chopped onions
1 1/2 cups granulated sugar
2 1/2 cups distilled white vinegar
2 cups water
1 tablespoon salt
1 teaspoon celery seed
2 1/2 tablespoons mustard seed
1/2 teaspoon ground turmeric

Cook ears of corn in boiling salted water for 3 to 5 minutes. Plunge into cold water. Drain corn. Cut kernels from cob with knife. Kernels should measure 10 cups. Combine corn with remaining ingredients in large pot and simmer 15 minutes.

Immediately pack into clean, hot pint jars, leaving 1/2-inch headspace; seal. Process in boiling water bath for 15 minutes.

Yields 5 to 6 pints.

corn relish

Categories:
preserving
canning