Ingredients
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
Directions
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Ingredients
4 bone-in pork loin chops, 1 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dill weed
1/8 teaspoon ground ginger
2 tablespoons vegetable oil
1 (15.25 ounce) can fruit cocktail
2 tablespoons red wine vinegar or cider vinegar
1 tablespoon prepared mustard
1/4 teaspoon grated orange peel
2 tablespoons cornstarch
2 tablespoons cold water
Directions
Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a skillet, brown chips on both sides in oil; transfer to a slow cooker. Drain fruit cocktail. In a bowl, combine the vinegar, mustard, orange peel and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender.
Remove chops and keep warm. Strain the cooking liquid into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking liquid. bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add fruit cocktail; heat through. Serve over pork chops.
Ingredients
2 tablespoons olive oil
1 pound fresh shrimp, peeled and deveined
1 pound bay or sea scallops, rinsed and drained
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups hot chicken broth
3 tablespoons chopped shallots
1 (4 ounce) can button mushrooms, drained
1/2 cup white wine
1 pound cooked crab meat
2 cups shredded provolone cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Ingredients
Marinade:
4 skinless, boneless chicken breast halves
1 lemon, juiced
2 teaspoons lemon pepper
2 teaspoons Italian seasoning
salt and pepper
Lemon Cream Sauce:
1/2 cup butter
1/2 large yellow onion, minced
1/4 cup white wine
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
1 lemon, juiced
Directions
Place chicken breasts in a oven proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon pepper, Italian seasoning, and salt and pepper. Cover with plastic wrap, and marinate in the refrigerator for 2 hours or overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk heavy cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
Cover baking dish with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a chicken piece should read at least 165 degrees F (74 degrees C).
