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Christmas dinner recipes – pork with cranberries and apples

[ 0 ] August 28 |

Tender beef and pork layered with sweet cranberries and apples.

1 pound boneless pork loin

1/4 teaspoon salt

1/4 teaspoon cracked black pepper

1/4 cup of butter, divided

1 big delicious Apple, peeled, cored and cut into rings

2 tablespoons oil

1/2 cup of blueberries

1 cup chicken broth, divided

2 teaspoons of sugar

2 tablespoons of flour


Cut into diagonal Loin of pork into 8 slices.

Slices of pound until the 1/4 inch thick. Sprinkle with salt and pepper; set aside.

In a large fry pan, melt 1 tablespoon butter over medium heat. Sauté apple rings about 5 minutes to offer crisp. Remove from pan.

In the frying pan, heat oil over medium heat; Saute pork for 2 to 3 minutes until browned on one side. Turn pork and skip the other side for 2 minutes. Cook until the meat is only slightly pink. Remove chops from bread.

Reduce the heat in the middle and add 1 tablespoon of butter, Blueberry and 2 tablespoons of chicken broth. Cook until cranberries pop start. Blueberries sugar mixture; place on plate with apples.

Melt the remaining 2 tablespoons of butter on the bread. Flour is stirred until paste forms; Cook 1 minute, stirring constantly. Shaking the stock remaining chicken and cook until the sauce is reduced and thick. Serve on pork chops.

Makes 8 servings.

Christmas dinner recipes: salad of wild rice cherry

A salad of delicious wild rice with dry and crispy vegetables fruit.

2 cups fresh snow peas, halved

2 cups cooked wild rice

1 cup cooked long-grain rice

1 can (8 ounces) sliced chestnuts in water, drained

1 cup cherry drying

1/2 cup finely cut celery

Green Onion 1/4 cup chopped

Wild rice salad dressing

In a large bowl combine snow peas, wild rice, rice long-grain, water, dried cherries, celery and green onion pieces. Mix with wild rice salad seasoning before serving.

Wild rice salad dressing

6 tablespoons of sugar

6 tablespoons vegetable oil

3 tablespoons of vinegar

soy sauce 4 1/2 teaspoons

1 to 2 garlic cloves, peeled

3/4 teaspoon minced fresh gingerroot

3/4 cup cashew halves, toasted


In a blender, combine the sugar, oil, vinegar, soy sauce, garlic and ginger. Cover and blend well. Pour over rice salad and refrigerate until ready to serve. Shake of cashew nuts before serving.

Makes 6 to 8 servings.

Christmas dinner recipes: pumpkin cream

This creamy pumpkin and flavorable soup makes a good first year.

2 tablespoons of olive oil or butter

3 to 4 cloves of chopped garlic

1 onion, chopped

2 cups chicken broth

2 cups fresh or canned pumpkin puree

2 cups of half and half

2 tablespoons of flour

2 tablespoons butter

1/2 cup of cream sherry

Dried weed dill to taste

Nutmeg to taste

Salt and pepper to taste

Sour cream (optional)

Weed of fresh dill or parsley (optional)


In a large pot, heat the olive oil. Lightly sauté the garlic and onion. Add the chicken broth. Bring everything to a boil. Reduce heat and add the pumpkin and half and half. Stir and mix well.

In a bowl, mix the flour and the butter in a roux. Roux in soup mix. Continue whisking soup over medium low heat until thickened. Not sobrecocinar.

Add the cream sherry, weed of dill, nutmeg, salt and pepper. Serve hot. Decorate with a very sour cream and weed of fresh dill or parsley.

Makes 6 to 8 servings.

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