mijtest |
- Pork Tenderloins With Mushrooms and a Brandy Cream Sauce
- Lemony Greek Meatballs
- Creamy Feta Dressing
- Roast Beef Po’ Boy With Debris Gravy Recipe
- Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes
- Cajun Chicken
| Pork Tenderloins With Mushrooms and a Brandy Cream Sauce Posted: 09 Jul 2013 11:41 AM PDT A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT. -- posted by diner524 |
| Posted: 09 Jul 2013 02:31 PM PDT These tender meatballs feature the classic Greek flavor combination of lemon, garlic, and oregano. Beef and lamb are combined with a simple red wine sauce; if you change the meats used to chicken and/or turkey, just use white wine instead of red. From "The Meatball Cookbook Bible"... -- posted by loof |
| Posted: 10 Jul 2013 08:47 AM PDT This is a Pioneer Woman recipe substituting yogurt for sour cream. She uses this dressing on chicken salad. I will also use it on pasta salads, potato salads, and green salads. Use whatever mayo you like. I use Best Foods with olive oil. It is lower in calories. This would probably work using buttermilk instead of the Half and Half. I will probably try that next time to reduce the calories. -- posted by Heirloom Tomato |
| Roast Beef Po’ Boy With Debris Gravy Recipe Posted: 10 Jul 2013 09:21 AM PDT This is a recipe I found on www.nolacuisine.com, which I adapted to make the gravy (as it didn't really have a flour slurry to thicken the gravy). Here is what is stated about the recipe: "There is nothing quite as soul satisfying (or messy) than a good old Roast Beef Po’ Boy in New Orleans. The best way to judge a good one is by the number of napkins you used to keep your chin semi-dry (Seriously, make sure you are stocked up on napkins.) My favorite place in New Orleans for a Roast Beef Po’ Boy is Parasol’s in the Irish Channel." "I’ve found that I like a mixture of Beef Stock, Chicken Stock, and water for my braising liquid. The reason I don’t use straight Beef Stock is that I make an extremely rich one, and I reduce my gravy instead of using a thickening agent. When all is said and done, the gravy was just too much of a good thing, too intense. This way comes out just right. Extremely Beefy and delicious!" -- posted by diner524 |
| Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes Posted: 10 Jul 2013 10:46 AM PDT I had some chicken sausage defrosted, and was in the mood for spaghetti, so this is what I came up with. It turned out delicious! Please try this one! Note: I made a lot since I was feeding over 4 people today. But you can cut the recipe in half if it's too much. Tip: Since I cook with a lot of garlic, I buy the cloves already peeled. Makes life easier. -- posted by jc12972 |
| Posted: 10 Jul 2013 10:50 AM PDT Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entrée! Cajun chicken can be served hot or cold. -- posted by ElizabethKnicely |
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