how do you...?

Question

ok i am runnig a contest on who ever gives me the best recipe get 10 points. i will choose you as best answer and i will try to get you more points... i nee a rescipe so i can cook it for my family

give me the best recipe and u will win 10 POINTS... and even more hurry and tell me i hav to cook for a famous person!!!

Answer 1

4 cup Of love
2 cup Of loyalty
3 cup Forgiveness
1 cup Friendship
5 x Spoons of hope
2 x Spoons of tenderness
4 qt Of faith
1 x Barrel of laughter


Take love and loyalty, mix them throughly with Faith.
Blend it with tenderness, kindness and understanding.
Add friendship and hope, sprinkle abundantly with laughter. Bake it with sunshine. Serve daily with generous helpings
And then serve my favorite cold weather meal.

Pork Loin Stuffed With Winter Fruits

3/4 cup Chicken stock
1 cup Pitted prunes coarsely chopped
1 cup Dried apricots coarsely chopped
2 lb Boned pork loin
1/8 tsp Salt
1/8 tsp Freshly-ground black pepper
1 x Garlic clove finely chopped
1 tsp Dried thyme
2 tbl Madeira or port wine (optional)
2 tbl Dark molasses

In a small saucepan, bring the stock to a boil over moderate heat. Remove from the heat and stir in the prunes and apricots. Allow to soak at least 15 minutes or until very soft.
Meanwhile, preheat the oven to 325 degrees. With a sharp knife, trim all the fat from the pork loin. Open out the loin, and pat dry with paper towels. Season the inside with salt and pepper.
Drain the soaked fruit, reserving the liquid in a saucepan. Place the fruit along one of the long sides of the pork loin. Scatter the chopped garlic and thyme over the fruit.
Fold the long edge of the meat over the fruit and roll up the loin. With kitchen string, tie up the loin at regular intervals to seal in the stuffing. Trim excess string.
Place loin on a rack in a roasting pan, seam side down, and roast about 30 minutes. Meanwhile, add the Madeira or port wine, (optional) and molasses to the reserved soaking liquid and bring to a boil to make a glaze.
Brush the glaze evenly over the pork loin. Roast the pork about 1 hour longer or until tender and the internal temperature of the meat reads 170 degrees, brushing with the glaze every 10 minutes.
6 servings.

Notes: sweet or spicy stuffing adds flavor to roasts, so you don't need gravy. And it makes a very satisfying meal with less meat. Ask your supermarket to bone the roast for you. Instead of sausage or nuts, make stuffing with nutritious fruits and vegetables. In bread stuffings, replace the butter with chicken stock.

Answer 2

Take chopped mushrooms, and onions and saute them in olive oil then add chopped pecans or walnuts and Gorgonzola cheese. Use this mixture to cover pork medallions that you fry in olive oil. You can also use it to stuff the pork loin if you want to take more time. Acorn squash with a touch of butter and brown sugar is a nice side dish along with fresh asparagus. for desert a store bought tarimisu would work. for a salad i would suggest mixing honey , orange juice and apple cider vinegar and poring it over a mixture of greens, sliced strawberries and mandarin oranges with a few almond slivers. For a wine I would probably go with a German white like spatlese. sorry for not giving amounts but I cook from a whim not a recipe card.

Answer 3

This is one of my very favorite recipes.
GOOD LUCK!!

Aussie Chicken

"This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce."
Original recipe yield: 4 servings

PREP TIME 25 Min
COOK TIME 25 Min
READY IN 1 Hr 20 Min

INGREDIENTS

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

DIRECTIONS
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

**"CLICK" ON THE SITE BELOW FOR A PICTURE OF THIS DISH.

Answer 4

spinich tagliatelle, i used normal tagliatelle with chopped spinich, ontop of that is a fried sea bass , you could make a vinagrette(sauce) if u want

Answer 5

green eggs and ham


food coloring.....green
eggs
ham
first you color the eggs green
then you fix the ham
put it on a plate...

Answer 6

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