Dinner – Free Recipes https://recipesmy.com The Very Best Free Recipes! Wed, 23 Nov 2022 15:26:28 +0000 en-US hourly 1 https://recipesmy.com/wp-content/uploads/2014/06/Recipesmy.com-Logo-2-150x100.png Dinner – Free Recipes https://recipesmy.com 32 32 Pork chops in cider https://recipesmy.com/pork-chops-cider/ Thu, 04 Sep 2014 10:43:22 +0000 http://recipesmy.com/?p=1495 Pork chops in cider:
  1. Brown 6 thick loin chops well on both sides in butter.
  2. Transfer to a baking dish.
  3. Mix 3/4 cup cider and water.
  4. Pour it over the pork chops.
  5. Sprinkle the pork chops with a generous pinch of basil and marjoram.
  6. Sprinkle with paprika, salt and pepper to taste.
  7. Add 3 medium chopped fine onions to the casserole.
  8. Cover the dish.
  9. Bake the chops in a moderate oven (350ºF) until they are very tender.
  10. The baking time ranges from 45 minutes till 1 hour.
  11. Serve the chops from the casserole.

List of ingredients required:

  • 6 thick loin pork chops.
  • Butter.
  • 3/4 cup water.
  • 3/4 cup cider.
  • Generous pinch of basil.
  • Generous pinch of marjoram.
  • Paprika.
  • Salt.
  • Pepper.
  • 3 medium onions (chopped finely).
]]> Truffled Turkey https://recipesmy.com/truffled-turkey/ Fri, 29 Aug 2014 11:05:24 +0000 http://recipesmy.com/?p=1479 Truffled Turkey:
  1. Grind 2 pounds fresh pork fat, 1/2 pound raw poultry livers and the peelings of 1 1/2 pounds truffles through the finest blade of the meat grinder.
  2. Blend the mixture in a mortar with salt, pepper and a pinch of thyme until it is reduced to a smooth paste.
  3. Press it through a fine sieve.
  4. Put one quarter of the paste into a saucepan with the truffles (quartered or left whole).
  5. Season with salt, pepper, thyme and powdered bay leaf.
  6. Stir over a low flame for 10 minutes.
  7. Stir the hot forcemeat into into the rest of the forcemeat stuffing.
  8. Add 2 ounces of Cognac and mix well.
  9. After the forcemeat has cooled, stuff the turkey.
  10. Sew up the opening.
  11. Sprinkle 12 large slices of truffle with salt, pepper and Cognac.
  12. Loosen the skin of the turkey breast by slipping the fingers under the skin.
  13. Lay 4 of the truffle slices over the breast meat on each side.
  14. Loosen the skin from the legs in the same way.
  15. Insert 2 truffle slices over the leg meat on each side.
  16. Truss the turkey.
  17. Store it in the refrigerator for two days so the flavor of the truffles will permeate the bird.
  18. Traditionally, truffled turkey is roasted on a spit.
  19. To roast in the oven, lard the breast with strips of pork fat.
  20. Wrap the turkey completely in buttered heavy paper.
  21. Roast the bird in an open roasting pan in a moderate oven (350ºF).
  22. Roast for 2 1/2 to 3 hours.
  23. Unwrap the turkey during the last 1/2 hour of roasting to brown it.
  24. Serve with either the pan gravy or with sauce Periguenx to which the pan juices are added.

List of ingredients required:

  • 2 pounds fresh pork fat.
  • 1/2 pound raw poultry livers.
  • 1 1/2 pounds truffles.
  • Salt.
  • Pepper.
  • Thyme.
  • 12 large slices of truffle.
  • Cognac.
  • Powdered bay leaf.
  • Strips of pork fat.
  • Optional: Sauce periguenx.
]]> Fresh Tongue https://recipesmy.com/fresh-tongue/ Tue, 26 Aug 2014 11:19:57 +0000 http://recipesmy.com/?p=1470 Fresh tongue
  1. Wash a small fresh beef tongue that weighs about 4 pounds in warm water.
  2. Put it in a deep kettle.
  3. Add 1 onion stuck with 3 cloves, 1 sliced carrot, 1 stalk of celery with the leaves, a small bunch of parsley, 1 bay leaf and 6 peppercorns.
  4. Cover the tongue with boiling water.
  5. Bring it slowly back to a boil.
  6. Boil for about 5 minutes.
  7. Remove any scum.
  8. Add 2 teaspoons of salt.
  9. Reduce the heat and simmer for about 50 minutes to the pound or until the tongue is tender.
  10. Cool the tongue in the stock until it can be handled.
  11. Remove it and skin with a sharp knife.
  12. Trim the tongue, removing the fat and tough portions near the throat end.
  13. Slice the tongue thinly against the grain.
  14. Serve it hot or cold with a piquant sauce.
  15. Optionally, bake it in a moderate oven (375ºF) for about 25 minutes.
  16. Basting it frequently with 1 cup tomato or brown sauce.

List of ingredients required.

  • 4 pounds fresh beef tongue.
  • 1 onion.
  • 3 cloves.
  • 1 carrot, sliced.
  • 1 stalk of celery with the leaves.
  • Small bunch of parsley.
  • 1 bay leaf.
  • 6 peppercorns.
  • 2 teaspoons of salt.
  • Piquant sauce.
  • 1 cup tomato or brown sauce (optional)
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