Archive for 'Main Course'

Ginger Martini

Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce

Ingredients For the tenderloin and pastry: * 2 1/2 tablespoons unsalted butter * 2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin * 1/2 teaspoon plus a pinch salt * 3/4 teaspoon freshly ground black pepper * 3 tablespoons vegetable oil * 1 1/2 cups diced onions * 1/2 cup diced celery […]

Vegetable Primavera

Vegetable Primavera 1. Choose a combination of different vegetables, such as mushrooms, tomatoes, cauliflower, and bell peppers. Chop the vegetables into bite-size pieces. 2. Sauté in a skillet with a small amount of cooking oil or non-stick cooking spray until the vegetables are tender, but still crisp. 3. Toss with your favorite pasta and add […]

Pineapple and Maple Glazed Ham

Ingredients Glaze 1 cup brown sugar 1 cup maple syrup 1 cup pineapple juice 2 tablespoons ground ginger 1 tablespoon ground sage 2 tablespoons Worcestershire sauce Ingredients Yield 1 18 – 20 lb Ham 1 whole city ham scored   (as in not a country ham!) 1 small can sliced pineapple rings ¼ cup liquid smoke […]

Yankee Pot Roast

Ingredients     Yields 8 lbs of Beef • 10 lbs center cut top round with fat cap on • 2 whole onions chopped 1 inch • 3 carrots sliced ¼ inch thick • 2 stalks celery sliced ½ inch • 2 tablespoons granulated garlic • 1 table spoon kosher salt • 1 tablespoon cayenne pepper • […]

Meatloaf, Hot Wings and BBQ Ribs!

Chef Michael Smith from Break Time was our Chef today. We shot three shows. Meatloaf – in which he used wine to soak the bread rather than milk or water or broth. (You could easily use any of those liquids instead) BBQ Ribs – and I have to tell you – the meat simply melted […]

Chicken Alfredo and Broccoli

Checking on the cooking stage of the pasta make Alfredo Sauce THIS way? So delicious. ……

White Pizza BBQ Chicken Pizza Traditional Pizza

Secrets of Making Better Pizza In Your Own Kitchen It’s not about finding one more pizza recipe in a magazine or on the Internet. You’ve probably figured it out – it’s not the recipe. It’s in the ingredients and techniques! Miss that and you miss everything.

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