The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Wienerschnitzel
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Carpaccio
Steak Tartare
Pasticio
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Holiday Pork Roast

    Ingredients:

      3/4 cup slivered almonds
      2 tablespoons butter or margarine
      3/4 cup sliced green onions
      3/4 cup chopped celery
      4 cups cooked brown rice
      3/4 cup orange juice, divided
      2 tablespoons grated orange peel
      1 tablespoon crystallized ginger, diced, divided
      1/2 teaspoon salt
      3 1/2 pounds boneless pork loin roasts, rolled, tied
      1 teaspoon dried rosemary, crushed
      1/4 teaspoon black pepper, cracked
      16 ounces canned whole berry cranberry sauce
      1 orange, peeled, sectioned

    Directions:

    Cook almonds in butter in large skillet over medium-high heat until brown. Add onions  and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice,  orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture  lengthwise between loins. Retie roast securely with string at 2 to 3-inch intervals;  place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper;  sprinkle over roast. Insert meat thermometer into thickest part of roast, making sure  thermometer does not touch stuffing or fat. Bake at 325 degrees F. for 1-1/2 hours.  Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small  saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush  about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat  thermometer registers 170 degrees F. Let roast stand 10 minutes. Remove string and slice  roast. Serve with remaining cranberry sauce.

These pages designed and maintained by:
 
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the
WebMaster