Marinating Dry Meats in a Brine for a Moister Meat

I have personally tried this and It's amazing how it imparts such great flavor into meat such as Pork, Turkey and Chicken. Give it a whirl and Enjoy you will not be disappointed.

Mandarin Orange Cake Submitted by CLK

1 box yellow cake mix
4 eggs
3/4 cup oil
1 (small) can mandarin oranges AND juice

Mix all together and bake in greased and flour 9 x 13 pan at 350 for 30-40 minutes.



Poke top all over with fork when done and spread glaze (recipe below) on top.

Glaze

3/4 cup brown sugar
3 Tbsp. milk

Sour Cream Chicken Submitted by CLK

Boneless skinless chicken

Mix in bowl the following:
1/2 cup sour cream
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. Celery salt
1/2 tsp. paprika
2 cloves minced garlic
1 tsp. Salt
1/2 tsp. Pepper

1 cup dry bread crumbs

Dip chicken pieces in mixture and coat with bread crumbs.

Bake uncovered in greaskd pan for 35-40 min, turning halfway through.

Hard Rock Cafe Orange Freeze

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint (for garnish)

Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and, stir the sherbet up a bit to help it combine.

Pour the orange freeze into a tall, chlled glass. Place a sprig of spearmint on the top. Serve immediately.

Serves 1 dessert beverage.

Cherry Tomato and Gruyere Tarts

Ingredients

1 1/2 cups of all purpose flour
1 1/2 tablespoons unsalted butter
1/8 teaspoon salt
5 to 7 tablespoons of ice water
2 tablespoons of Dijon mustard
6 ounces of Gruyere cheese, thinly sliced
30 cherry tomatoes sliced
1 1/2 tablespoons fresh or dried thyme
Salt to taste
Freshly ground black pepper to taste
3/4 cup (3 ounces) shredded Gruyere cheese
2 tablespoons of olive oil

Garnish fresh thyme

Pulse flour, butter, and 1/8 teaspoon salt in a food processor 12 times or until mixture is crumbly. Add 5 tablespoons of ice water; process just until dough begins to leave sides of bowl and forms a ball, gradually adding remaining 2 tablespoons water, if necessary, for dough to form ball.

Divide dough in half; shape each portion into a ball. Cover and chill 20 minutes.

Roll each portion of dough to 1/8 inch thickness on a lightly floured surface. Cut pastry into 12 rounds, using a 4 1/2 inch cutter. Place rounds on 2 un-greased 15x10 inched jellyroll pans. Crimp edges with a fork, if desired.

Spread rounds evenly with Dijon mustard; top with cheese slices, tomato, thyme, salt, and pepper. Sprinkle rounds with shredded cheese; drizzle with oil. Bake at 425 degrees for 15 minutes or until pastry is golden. Garnish, if desired. Serve immediately. Yield one dozen.

Applebee's Banana Berry Freeze

Ingredients
1 10oz box of frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups of ice
2 ripe bananas

Garnish
Whipped cream
2 fresh strawberries

Use a blender to puree the entire contents of the thawed box of frozen strawberries.
Add 1/3 cups pina colada mix and 2 cups of ice to the blender.
Cut the end off the end of banana -- set these pieces aside to use later as a garnish--then put the bananas into the blender.
Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
Slice each strawberry halfway up thru the middle and add one to the rim of each glass.
Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.
Makes 2 servings

Regency Beef Tenderloin

This dish is absolutely amazing, we have come to enjoy it so much Christmas would not be Christmas without this on our family table. I hope you can all give this one a try you will not forget it.


Regency Beef Tenderloin

1 cup soy sauce
2/3 cup vegetable oil
3 Tblsp. brown sugar
2 Tblsp. Dijon mustard
1 Tblsp. white vinegar
1 tsp. garlic powder
1 green onion, chopped
1 5 to 6 lb. beef tenderloin, trimmed

Combine first 7 ingredients; stir well.
Place tenderloin in Ziploc bag or shallow dish. Pour marinade over tenderloin; seal or cover. Marinate in refrigerator for 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; set aside.

Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees for 45 to 55 minutes, or until meat thermometer inserted into thickest part registers l45 degrees for med-rare, or 160 for medium. Baste occasionally with marinade.

Let stand for 10 minutes before slicing. Serve with horseradish butter or Royal butter.

HORSERADISH BUTTER

1/2 cup butter, softened
1 8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained.

Combine all in a bowl & mix with an electric mixer until well blended.

Serve at room temperature (2 cups)

Serves 12

Corn Maque Coux (Smothered Corn)

Corn Maque Coux (Smothered Corn)
A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)
12 ears fresh corn
2 T vegetable oil
1 T butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 T sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
1/2 cup milk
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Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.