Text 30369, 100 rader
Skriven 2012-10-13 17:25:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 1
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with meat...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Stuffed Tenderloin with Cinnamon Raisin Sauce
 Categories: Pork, Sauces, Fruit, Onion
      Yield: 4 Servings

      1    Pork tenderloin; trimmed of
    -fat, 1-1 1/2 lb
      2 md Oranges
      1 md Apple; cored and diced
      2 tb Finely chopped onion
    2/3 c  Fine dry plain bread crumbs
           SAUCE:
      1 c  Unsweetened apple juice
      1 tb Cornstarch
    1/4 ts Ground cinnamon
    1/4 c  Raisins

  TO MAKE THE STUFFED PORK TENDERLOIN: Preheat the oven to
  425-degrees. Cut a pocket in the side of the tenderloin by cutting
  a lengthwise slit from one side to almost the other side and
  stopping about 1/2" from each of the tapered ends. Set the
  tenderloin aside.

  Finely shred the peel from the oranges and set aside. Then squeeze
  3 tablespoons of juice from the oranges. In a medium bowl, combine
  the orange juice and apples. Set the apple mixture aside.

  Spray an unheated small skillet with no-stick spray. Add the
  onions. Cook and stir over medium heat until tender. Then add the
  onions and bread crumbs to the apple mixture. Toss until combined.

  Spoon the bread mixture into the pocket of the tenderloin.
  Securely close the pocket with wooden toothpicks. Place the
  tenderloin on a rack in a shallow roasting pan. Insert a meat
  thermometer into the meat portion only. Bake for 25 to 30 minutes
  or until meat thermometer registers 160-degrees. Let stand about 5
  minutes before slicing.

  TO MAKE THE SAUCE: In a small saucepan, use wire whisk to stir
  together 2 tablespoons of the apple juice and cornstarch. Then
  stir in the remaining apple juice.

  Cook and stir over medium heat until boiling. Stir in the reserved
  orange peel and cinnamon. Add the raisins and cook for 5 minutes,
  stirring occasionally.

  To serve, slice the tenderloin. Spoon the sauce over slices.

  Recipe by: Healthy Homestyle Cooking
  Posted to EAT-LF Digest by Kat

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Brisket with Cinnamon Gravy
 Categories: Beef, Sauces, Spice, Potatoes, Onion
      Yield: 8 Servings

      4 lb Beef brisket
      2    Peeled & sliced onions
      2 lb Med sweet potatoes
  1 1/2 c  Beef broth
      1 ts Celery seed
      2    (3") cinnamon sticks,
    Halved
    1/2 ts Pepper
      2 tb Cornstarch
    1/4 c  Cold water

  Trim any separable fat from brisket; place in roasting pan. Cover
  brisket with onions. Peel & quarter sweet potatoes & surround
  brisket with them. Combine broth, celery seeds, cinnamon sticks &
  pepper; pour over brisket. Cover tightly & bake in 325 oven for 3
  1/2 hours or until meat is tender. Remove beef to warm platter,
  reserving juices. Strain pan juices & skim off fat from top.
  Measure out 2 cups. Combine cornstarch & water in saucepan. Add
  broth & bring to boil, stirring constantly. Cook & stir, until
  thickened. Slice brisket thinly across grain & serve with gravy &
  vegetables.

  Wine Suggestion: Merlot or Cabernet Sauvignon.

  ftp.idiscover.co.uk/pub/food

MMMMM

Cheers

YK Jim


... I said: fries please. He said: Would you like some fries with that?

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