PREP TIME 10 Min
COOK TIME 1 Hr 30 Min
READY IN 1 Hr 40 Min
SERVINGS - 10
INGREDIENTS
* 3 garlic cloves, minced
* 2 tablespoons olive oil
* 1 tablespoon fennel seed, crushed
* 1 tablespoon dried rosemary, crushed
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 (3 pound) boneless pork loin roast
DIRECTIONS
1. In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10 minutes before slicing.
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Tuscan Pork Roast 
Tags: pork roast
14.Oct.08 
Foods by Country, Pork 
Comments (0)
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
SERVINGS - 1
INGREDIENTS
* 1/4 cup vegetable oil
* 1 link pork sausage
* 1 frozen hash brown patty
* 2 thick slices bacon
* 1 tomato, cut in half
* 4 mushrooms, sliced
* 1 egg
* 1 slice white bread
* 1 teaspoon butter, or as needed
DIRECTIONS
1. Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
2. When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.
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Great British Fry Up
Tags: Breakfast
03.Oct.08 Breakfast, Foods by Country Comments (0)
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
SERVINGS - 6
INGREDIENTS
* 3/4 cup butter, divided
* 2 tablespoons vegetable oil, divided
* 4 portobello mushroom caps, sliced
* 1 clove garlic, chopped
* 3/4 cup all-purpose flour, divided
* 1 (14.5 ounce) can beef broth
* 1/2 cup dry Marsala wine
* kosher salt and ground black pepper to taste
* 1 tablespoon browning sauce
* 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove from heat, cover to keep warm, and set aside.
3. Melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. Cook and stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and Marsala wine. Season with kosher salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Mix in the mushrooms, reserving remaining butter and oil in the skillet. Cover saucepan, remove from heat, and set aside.
4. Season chicken with salt and pepper, and dredge in the remaining flour. Over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9×13 inch baking dish, and cover with the sauce and mushroom mixture.
5. Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
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Chicken Marsala With Portobello Mushrooms
Tags: chicken marsala, marsala
05.Sep.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS - 4
INGREDIENTS
* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry
DIRECTIONS
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet and simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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Chicken Marsala
Tags: chicken, chicken marsala, marsala
22.Aug.08 Chicken and Other Poultry, Foods by Country, Italian Comments (0)
PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 4
INGREDIENTS
* 2 tablespoons extra virgin olive oil
* 1 1/2 cups thinly sliced white onions
* 2 tablespoons minced garlic
* 4 cups seeded, chopped plum tomatoes
* 1 1/2 cups dry white wine
* 2/3 cup sliced stuffed green olives
* 1/4 cup drained capers
* 1/8 teaspoon red pepper flakes
* 4 (6 ounce) fillets sea bass
* 2 tablespoons butter
* 1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.
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Cuban Sea Bass
Tags: cuba, cuban, sea bass
19.Aug.08 Fish and Seafood, Foods by Country Comments (0)
