Ingredients

-1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-Butter-flavored cooking spray
-1/4 cup water
-1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
-1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Directions

1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Ingredients

-1 cup mayonnaise or 1 cup salad dressing
-1⁄4 cup lemon juice concentrate
-2 teaspoons sugar
-2 teaspoons chicken flavor instant bouillon
-1 (7 ounce) package rotini pastaor 1 (7 ounce) package other pastas, cooked and drained
-8 slices bacon, cooked and crumbled
-1 large tomatoes, seeded and chopped
-1⁄4 cup green onion, sliced
-4 cups lettuce, thinly sliced

Directions

1-Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.

2-Combine rotini, bacon, tomato, and green onion.

I recommend waiting until you are ready to serve before mixing in the lettuce.

By Food

Ingredients

-1 pkg. (225 g) Baker's Semi-Sweet Chocolate
-1 pkg. (225 g) Baker's Unsweetened Chocolate
-1 cup butter
-6 eggs
-4 cups sugar, divided
-1-1/2 Tbsp. Maxwell House Instant Coffee Original Roast
-1 Tbsp. vanilla
-1 cup flour
-1 Tbsp. Magic Baking Powder
-1-1/2 cups chopped toasted pecans, divided
-1/2 cup water
-3 Tbsp. light corn syrup
-1/2 cup whipping cream
-1/2 cup sour cream

Directions

Heat oven to 350ºF.
Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Microwave chocolate and butter in large microwaveable bowl on HIGH 3 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

Whisk eggs, 2 cups sugar, coffee and vanilla in large bowl until blended. Stir in chocolate mixture. Add flour and baking powder; mix just until blended. Stir in 3/4 cup nuts. Pour into prepared pan.

Bake 45 to 50 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Meanwhile, cook water, corn syrup and remaining sugar in medium saucepan on high heat until mixture comes to boil and sugar is dissolved, stirring constantly. Reduce heat to medium; cook 8 to 10 min. or until mixture is deep amber colour and registers 350ºF on candy thermometer. (Do not stir.) Remove from heat; cool 1 min. Slowly add cream, stirring after each addition until blended. Whisk in sour cream. Cool to room temperature.

Pour caramel sauce over brownies; spread to cover top. Sprinkle with remaining nuts. Refrigerate 2 hours. Use parchment handles to lift brownies from pan before cutting to serve.

How to use the knife in cooking.

Ingredients

Crust:

-4cups Cinnamon Toast Crunch™ cereal 

-1/4cup unsalted butter, melted

-3 tablespoons sugar

-Dash of salt

Filling:

-4 packages (8 oz each) cream cheese, softened

-3/4 cup sugar

-3 whole eggs

-1 egg yolk

-3/4 cup RumChata™ liqueur

-1/2 cup sour cream

-2 tablespoons rum

-1/2 teaspoon ground cinnamon

-Dash of salt

Sour Cream Topping:

-1 1/4 cups sour cream

-1/4 cup RumChata™ liqueur

-1/4 cup sugar

Cinnamon Drizzle:

-1/4 cup unsalted butter

-1/2 cup sugar

-2 tablespoons water

-2 teaspoons ground cinnamon

-Dash of salt

 

Directions

1- Heat oven to 350°F.

2- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.

3- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.

4- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.

5- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.

6- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.

7- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.

Ingredients

-8 ounces uncooked farfalle pasta
-2 tablespoons olive oil
-1/2 cup chopped onion
-5 garlic cloves, chopped
-2 (4-ounce) packages exotic mushroom blend
-1 cup unsalted vegetable stock
-3/4 teaspoon kosher salt
-2 tablespoons chopped fresh dill
-1 tablespoon unsalted butter
-2 teaspoons grated lemon rind
-1 1/2 teaspoons sherry vinegar
-3/8 teaspoon black pepper
-1/4 cup part-skim ricotta cheese
-1 ounce Parmesan cheese, shaved (about 1/4 cup)

Directions

1.Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

Ingredients

-1 small mango
-1 small pineapple
-1/2 pomegranate
-100 ml dark rum
-4 tablespoons flaked almonds
-1/2 tablespoon granulated sugar
-1 splash of golden rum
-250 g Christmas pudding or fruit cake
-250 ml thick custard
-120 g quality cherry jam
-2 clementines
-230 ml double cream
-15 g dark chocolate (70%)

Directions

Prepare the mango and pineapple, roughly chopping the all the flesh. Place in a bowl along with the pomegranate seeds. Mix in 20ml of the dark rum and set aside.

Heat a pan over a medium heat, add the almonds and sugar and cook for 2 to 3 minutes or until golden. Add the golden rum and cook for a few minutes. Transfer to a bowl and leave to cool.

Roughly chop the Christmas pudding or cake, then place in a 1.5-litre glass bowl and press firmly into the base. Drizzle over the remaining 80ml dark rum then pour over the custard.

Cover the bowl with clingfilm and refrigerate for at least 3 hours so the custard can set a little.

Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and put aside, then break up into segments. Add the chopped fruit to the trifle, then layer over the clementine segments.

Whip the cream to soft peaks, then use it to top the trifle. Decorate with the toasted almonds, scatter over the reserved clementine zest, then shave over the chocolate and serve.
By JamieOliver