Thursday, July 23, 2009

Indonesian Pork Tenderloin Recipe

* 45 ml lime juice
* 45 ml reduced-sodium soy sauce
* 45 ml stir-fry sauce
* 1 g ground ginger
* 3 g crushed red pepper flakes
* 9 g garlic cloves, minced
* 454 g pork tenderloin
1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
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Chinese Pepper Round Steak Recipe

* 905 g beef round steak, cut into thin strips
* 30 ml vegetable oil
* 1 (10.75 ounce) can condensed tomato soup
* 294 g beef consomme
* 476 g green bell peppers, cut into 1 inch pieces
* 60 ml soy sauce
* 15 g cornstarch
* 4 g white sugar
* 0.4 g ground ginger, or to taste
* 1 g garlic salt
* 0.5 g ground black pepper
* 235 g hot cooked rice
1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.
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Monday, July 20, 2009

Breakfast Casserole Recipe

* 225 g bulk pork sausage
* 210 g Pepperidge Farm® White Sandwich Bread cut in cubes
* 170 g shredded Cheddar cheese
* 255 g Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
* 4 eggs
* 180 ml milk
1. Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2. Arrange sausage in a 2-quart shallow baking dish. Top with bread cubes and cheese. Mix picante sauce, eggs and milk and pour over all. Cover and refrigerate for 2 hours or overnight.
3. Bake uncovered at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.
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Hash Brown and Egg Casserole Recipe

* 896 g frozen hash brown potatoes, thawed
* 455 g pork sausage
* 1 small onion, diced
* 5 eggs
* 120 ml milk
* 1 g onion powder
* 0.3 g garlic powder
* salt and ground black pepper to taste
* 340 g shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
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Breakfast Tortilla Recipe

* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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Spicy Strawberry Salad Recipe

* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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