ry. (I wrap in clean kitchen towel and
Combine oil and vinegar in a cup, rub onto beef.
rown meat on all sides in hot shortening.
Season generously
ork tenderloin.
Refrigerate pork in marinade for no more than 24
FOR THE BASTING SAUCE: Heat together all the ingredients
Saute mushroom in butter about 1 minute.
Heat oil and melt butter over medium high heat.
Add the onion and garlic and cook until onions are translucent.
Add the flour to make a rue, cook for about 2 minutes.
Add the half-and-half, chicken broth, parsley, salt, and pepper. Simmer until sauce thickens to desired consistency.
Cook tortellini according to package directions.
Cut asparagus into 2 inch pieces and steam.
Combine cream sauce, ham, bacon, asparagus, and tortellini. Serve immediately.
Put chicken in pot with water and bay
For Sauce;.
Boil wine, vinegar and lemon juice in heavy large skillet
Bring the tomato, beer, chili sauce and garlic to a boil in a large saucepan. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the tomato is soft.
Add the mussels to the pan; cook, covered, for about 5 mins or until the mussels open. Discard any unopened mussels. Season to taste.
Serve the mussels with the sauce. Sprinkle with parsley.
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.
ven to 300\u00b0F. For the fish, whisk oil, cornstarch
In a large, heavy saucepan, heat
otato, in a single layer, on an oiled baking pan for 1
In a large pot, heat 8
egrees F. Cut the squach in half. Remove the seeds and
Position rack in center of oven and preheat
For the tarragon cream sauce, beat cream cheese until smooth. Stir in lemon juice, mayonnaise, tarragon and 2 tbsp warm water. Season to taste.
In a heated, oiled frying pan, cook chicken, in batches, until browned. Add all chicken back to the pan along with the onion, garlic, bay leaf and wine. Boil, uncovered, 2 mins. Add 1/2 cup water and simmer, uncovered, until reduced and chicken is cooked. Cool slightly and serve with tarragon cream sauce.
In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
Add water and mussels, cover and steam until mussels open.
Remove mussels and add cornstarch to thicken broth.
Replace mussels in sauce.
Serve over fettucine noodles with fresh parm.
cheese and garlic bread.
To Make The Chicken Tenderloins: In small bowl, combine paprika, onion,