Cut 2-3 slits in pork tenderloin. Stuff each slit with a slice of garlic then rub pork all over with oil and sprinkle with pepper.
Heat a nonstick frying pan over medium heat. Lightly coat with oil then cook pork for 4-5 mins per side, until cooked through. Transfer to a plate and brush with syrup. Cover with foil and let rest for 5 mins. Slice thinly.
For the paw paw salsa, combine paw paw, red onion, cilantro, lime zest, lime juice and chili in a serving bowl. Season to taste.
Serve pork with salsa and snow peas.
Brown garlic in olive oil; remove and drain.
Add butter and sliced onions; brown.
Add mushrooms and white wine; cook slow, covered. Bring water to boil; add pasta.
Cook on high.
Stir often until desired texture; drain.
Add browned garlic and olives to mushroom and onions.
Pour 1/2 mushroom/onion/oil over pasta. Toss and add fresh parsley.
Arrange the mango slices (or paw paw or pineapple) over the icing
Peel and remove seeds.
Cook in open kettle with other ingredients until thick.
Put in unbaked crust and bake until crust is baked.
Cover with meringue and brown.
reezer to chill.
Combine paw paw, water and sugar in a
In a cocktail shaker filled with ice, shake the Southern Comfort liqueur, pineapple juice, and raspberry wine until well blended. Strain into a martini glass, and garnish with a slice of fruit.
Heat wine to a boil in a
Add the vermouth or wine keeping on stirring as it
ides up to contain the wine/butter mixture (you WANT the
cups for remainder of recipe. I refrigerate overnight and then
argarine, sugar, caraway seed and wine and have ready in separate
of the jug of wine into the pitcher. add all
For this recipe, once you have started the
ugar dissolves.
Add the wine, port, ginger, and about 2
minutes. Add the Marsala wine and bring to a boil
00b0F (160\u00b0C).
Pour wine into a saucepan & add the
For the red wine sauce:
Heat the oil
ot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
mall pot, whisk together white wine, shallots and garlic.
Cook