Mindblown: a blog about philosophy.

1/2 cup vegetable oil1/2 cup raspberry wine vinegar1/2 cup white sugar2 teaspoons Dijon mustard1/4 teaspoon dried oregano1/4 teaspoon ground black pepper

4 bone-in pork loin chops, 1 inch thick1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon dried rosemary, crushed1/8 teaspoon dill weed1/8 teaspoon ground ginger2 tablespoons vegetable oil1 (15.25 ounce) can fruit cocktail2 tablespoons red wine vinegar or cider vinegar1 tablespoon prepared mustard1/4 teaspoon grated orange peel2 tablespoons cornstarch2 tablespoons cold water

2 tablespoons olive oil1 pound fresh shrimp, peeled and deveined1 pound bay or sea scallops, rinsed and drained3 tablespoons butter2 tablespoons all-purpose flour2 cups hot chicken broth3 tablespoons chopped shallots1 (4 ounce) can button mushrooms, drained1/2 cup white wine1 pound cooked crab meat2 cups shredded provolone cheese1/2 cup grated Parmesan cheese2 tablespoons chopped fresh parsley

Marinade:4 skinless, boneless chicken breast halves1 lemon, juiced2 teaspoons lemon pepper2 teaspoons Italian seasoningsalt and pepperLemon Cream Sauce:1/2 cup butter1/2 large yellow onion, minced1/4 cup white wine2 tablespoons all-purpose flour1 cup heavy cream1 cup milk1 lemon, juiced