Recipes Included On This Page Ranch Seasoning Mix Pork Chops Red Onion and Shallot Marmalade Roasted Beets with Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Ranch Seasoning Mix Pork Chops Recipe By : Melissa Conchieri, Northport, NY Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix Salt and freshly ground black pepper 6 pork loin rib chops about 1-inch thick 1 Dash paprika (optional) Preheat the oven to 450F. In a small bowl, combine the Seasoning mix, salt, pepper and paprika. Liberally sprinkle pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet. Bake pork chops for 20 minutes, turning once until browned or an internal temperature of 160F is reached. Serve immediately. Note: I use a large baking sheet pan covered with foil (large size foil so no juices can leak onto the pan itself) then place a cooling rack in the lined pan. This allows the meat to cook on both sides and prevents it from sitting in fat drippings. Clean up is pretty simple if you spray the rack with oil before placing the meat on it. Made by Art on October 10, 2011. Contributed to the FareShare Gazette by Art; 11 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Red Onion and Shallot Marmalade Recipe By : Mollie Katzens Vegetable Heaven (1997) Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil -- or butter 3/4 pound red onion -- thinly sliced 5 medium shallots -- peel thinly slice 3/4 teaspoon salt 1 teaspoon dry mustard 1 teaspoon lemon zest -- grated or minced 2 tablespoons fresh lemon juice -- to taste Heat oil in a medium skillet. Add onion and shallots and sauté over medium heat for 10 minutes. Sprinkle in the salt and mustard, lower the heat slightly, and sauté for another 20 minutes. Cover, turn the heat way down and cook for another 45 minutes. The onions and shallots will become very soft. Turn up the heat to medium; cover again and cook for a final 5 minutes or so. Remove from the heat and stir in the citrus. Serve at room temperature or cold. Yield: generous 1/2 cup. (8 one-tablespoon servings) Source: "BigOven dot com" S(Formatted by Chupa Babi): "June 2011" Yield: "1/2 cup" Contributed to the FareShare Gazette by Chupa; 9 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 38 Calories; 2g Fat (41.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Roasted Beets with Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beets 1 part olive oil 2 parts maple syrup 3 parts balsamic vinegar Roast Beets in skin until soft. Peel when cool. Cut as desired. When ready to serve, add beets to a pan and add 1 part olive oil, 2 parts maple syrup, 3 parts balsamic vinegar. Reduce until sticky and bright. One of my customers passed this recipe on to me and I used it on 3 kinds of roasted beets. I made triple the recipe, thinking I would have leftovers and every last beet was eaten! This was delicious! Hope you all enjoy it too. Contributed to the FareShare Gazette by Ruby; 13 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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