1 16-ounce can Ocean Spray Whole Berry or Jellied Cranberry Sauce 1/3 cup orange juice 1/2 teaspoon orange zest, optional 1/2 teaspoon dried sage 1 (2 1/2 to 3 1/2 pound) boneless pork loin roast 1/2 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 350 degrees. Combine cranberry sauce, orange juice, orange zest … Continue Reading →
2 pork tenderloins, about 3/4 pound each (see note) 2 tablespoons soy sauce 2 teaspoons Oriental chile garlic sauce 1 tablespoon toasted sesame oil 1 tablespoon rice wine or lemon juice 1 teaspoon sugar Minced cilantro and pickled ginger as garnishes, optional Trim the pork of any fat and cut off the thin tips. Reserve … Continue Reading →
Time: 1-1/2 hours, plus chilling 2 pounds pork shoulder, with some fat, cut into chunks 1 pound veal shoulder or leg, cut into chunks 6 slices good bacon Salt 5 cloves garlic 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 1 tablespoon coriander seeds 1 egg 1/2 cup heavy cream. Heat oven to 350 … Continue Reading →
1/2 pound each veal and pork, or other ground meats 1 egg 1/4 cup grated Parmesan cheese, more for garnish 1/4 cup chopped fresh parsley leaves 1/4 cup minced onion Salt and pepper to taste 1 pound fresh or dried pasta, any kind 4 tablespoons butter 20 sage leaves. In a bowl, combine meat with … Continue Reading →