Tangy Slow Cooker Pork Roast

INGREDIENTS

* 1 large onion, sliced
* 2 1/2 pounds boneless pork loin roast
* 1 cup hot water
* 1/4 cup white sugar
* 3 tablespoons red wine vinegar
* 2 tablespoons soy sauce
* 1 tablespoon ketchup
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1 dash hot pepper sauce, or to taste

DIRECTIONS

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Label Logic

Eating well isn't just about gourmet dishes--it's also about creating a balanced diet. Nutritional labels are a quick way to discover what's really in your everyday meals, but there's even more you can do. Along with our healthy living advice, Allrecipes publishes the nutritional information with each recipe, so you can always make the best decisions about what you eat.

Tasty Tuna Pasta

INGREDIENTS

* 8 ounces dry fettuccine pasta
* 1 (6 ounce) can tuna, drained
* 1 (15 ounce) can peas, drained
* 1/2 (16 ounce) jar Alfredo-style pasta sauce
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon dried basil

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
3. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Caper Baked Chicken

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 1 lemon, juiced
* ground black pepper to taste
* 1/4 cup melted butter
* 1/4 cup steak sauce
* 1 (4 ounce) jar capers, liquid reserved

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
3. In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
4. Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve.

Brazilian Black Bean Stew

INGREDIENTS

* 1 tablespoon canola oil
* 1/4 pound chorizo sausage, chopped
* 1/3 pound cooked ham, chopped
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 (1 pound) sweet potatoes, peeled and diced
* 1 large red bell pepper, diced
* 2 (14.5 ounce) cans diced tomatoes with juice
* 1 small hot green chile pepper, diced
* 1 1/2 cups water
* 2 (16 ounce) cans black beans, rinsed and drained
* 1 mango - peeled, seeded and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt

DIRECTIONS

1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Bold Beautiful Braises

What sort of culinary alchemy turns an inexpensive cut of meat into a gourmet meal? Braising. Common ingredients such as chicken and beef turn into coq au vin and beef Bourguignon when cooked slowly in a small amount of liquid. Wine or stock is the perfect choice for the liquid, as braising creates a flavorful and thick sauce--all in one pot. More braising recipes and advice are just a click away at Allrecipes.com

Warm Steak and Potato Salad

INGREDIENTS

* 1 pound new potatoes
* 1 pound beef sirloin steak
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 8 cups mixed baby salad greens
* 1 pint cherry tomatoes, halved
* 2 tablespoons minced shallot
* 2 tablespoons olive oil
* 1 tablespoon red wine vinegar
* 1 teaspoon Dijon mustard
* 1/4 teaspoon dried tarragon

DIRECTIONS

1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with salt and pepper. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with salt and pepper.
4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

Chicken Thighs Surprise

INGREDIENTS

* 2 tablespoons olive oil
* 2 yellow squash, chopped
* 1 small eggplant, cut into 1 inch cubes
* 1 (10 ounce) package sliced fresh mushrooms
* 1 small onion, chopped
* 4 cloves garlic, chopped
* 2 (10.75 ounce) cans condensed cream of chicken soup with herbs
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon garlic salt
* 1 teaspoon ground black pepper
* 8 boneless, skinless chicken thighs
* 2 cups shredded Swiss cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish.
3. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all.
4. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.

Spring Lamb

The weather isn't the only thing that changes during March; ingredients switch from winter to early spring, and lamb is one of those change-of-season delights. From gourmet roasts to Greek-style pita sandwiches, lamb is an often overlooked but always delicious way to celebrate spring. Find recipes for lamb, roasting tips, and more at Allrecipes.

Tender 'n' Tangy Ribs

INGREDIENTS

* 3/4 cup vinegar
* 1/2 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons Worcestershire sauce
* 1 garlic clove, minced
* 1 teaspoon ground mustard
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 2 pounds pork spareribs
* 1 tablespoon vegetable oil

DIRECTIONS

1. Combine the first nine ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on low for 4-6 hours or until tender

Polish Style Lasagna

INGREDIENTS

* 9 uncooked lasagna noodles
* 1 onion, sliced
* 1/2 cup butter
* 2 2/3 cups dry potato flakes
* 1 (8 ounce) package cream cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
3. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
4. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended.
5. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.

Southern Cooking

Southern food isn't just a cuisine: it's a way of life. Dishes created below the Mason-Dixon Line are famous for being rich and flavorful at every meal, but that's not all the South has to offer. Sauteed greens, airy cornbread, and pickled fruits and vegetables lighten up a typical Southern meal, cutting through both the humid temperatures and the heavier entrees. Make sure your next down-home feast is an authentic hit with tips and advice from Allrecipes.

Mustard Crusted Tilapia

INGREDIENTS

* 2 (6 ounce) fresh tilapia fillets
* 1 teaspoon spicy brown mustard
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon lemon juice
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/2 teaspoon grated Parmesan cheese
* 1 teaspoon fine Italian bread crumbs

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Spray a glass baking dish with cooking spray.
2. Place tilapia fillets into prepared baking dish, and bake in preheated oven for 10 minutes. Meanwhile, stir together the mustard, Worcestershire sauce, lemon juice, garlic powder, oregano, and Parmesan cheese.
3. When fish has cooked for 10 minutes, spread with herb paste, and sprinkle with bread crumbs. Continue baking for another 5 minutes until the topping is bubbly and golden.

Vegetarian Cassoulet

INGREDIENTS

* 2 tablespoons olive oil
* 1 onion
* 2 carrots, peeled and diced
* 1 pound dry navy beans, soaked overnight
* 4 cups mushroom broth
* 1 cube vegetable bouillon
* 1 bay leaf
* 4 sprigs fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh lemon thyme, chopped
* 1 sprig fresh savory
* 1 large potato, peeled and cubed

DIRECTIONS

1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

Olive Chicken II

INGREDIENTS

* 8 skinless, boneless chicken breasts
* salt to taste
* 2 tablespoons vegetable oil
* 4 cloves garlic, crushed
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1/4 teaspoon ground black pepper
* 4 tomatoes, peeled and quartered
* 20 pimento-stuffed green olives
* 1 1/4 cups dry white wine
* 1 1/4 cups chicken broth

DIRECTIONS

1. Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth.
2. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

Cooking with Beer

In everything from breads to stews to flavorful sauces, beer can add complexity and depth to your dishes.

White Chocolate, Chocolate Cookies

INGREDIENTS

* 1 cup unsalted butter
* 1 cup white sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 1 1/4 cups unsweetened cocoa powder
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Finally, fold in white chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NUTRITION INFORMATION

Servings Per Recipe: 36

Amount Per Serving

Calories: 171

* Total Fat: 9.1g
* Cholesterol: 28mg
* Sodium: 86mg
* Total Carbs: 22.2g
* Dietary Fiber: 1.2g
* Protein: 2.2g

Rosemary Roasted Pork Tenderloin

INGREDIENTS

* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin

DIRECTIONS

1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Beef Teriyaki

INGREDIENTS
1 1/2 cups uncooked glutinous white rice
1 2/3 cups water
1 pound boneless beef sirloin steak (3/4 inch thick)
2 tablespoons cornstarch
1 (14 ounce) can beef broth
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/4 teaspoon garlic powder
4 cups fresh broccoli florets

DIRECTIONS
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, slice beef into very thin strips.
In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 230

Total Fat: 5g
Cholesterol: 40mg
Sodium: 574mg
Total Carbs: 27.9g
Dietary Fiber: 2.8g
Protein: 17.9g

Fabulous Fajitas

INGREDIENTS
2 green bell peppers, sliced
1 red bell pepper, sliced
1 onion, thinly sliced
1 cup fresh sliced mushrooms
2 cups diced, cooked chicken meat
1 (.7 ounce) package dry Italian-style salad dressing mix
10 (12 inch) flour tortillas

DIRECTIONS
Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.
Wine Tip

Enjoy with a Chardonnay or Sauvignon Blanc .

NUTRITION INFORMATION
Servings Per Recipe: 10

Amount Per Serving

Calories: 443

Total Fat: 9.6g
Cholesterol: 21mg
Sodium: 829mg
Total Carbs: 69.4g
Dietary Fiber: 4.8g
Protein: 18.4g

Easy Chicken Cacciatore

INGREDIENTS
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano

DIRECTIONS
In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

NUTRITION INFORMATION
Servings Per Recipe: 2

Amount Per Serving

Calories: 242

Total Fat: 5.5g
Cholesterol: 119mg
Sodium: 223mg
Total Carbs: 9.1g
Dietary Fiber: 2.6g
Protein: 38.1g

Banana Nut Bread I

INGREDIENTS
2 1/2 cups white sugar
1 cup shortening
3 eggs
1 1/2 cups mashed bananas
3 cups all-purpose flour
1 1/4 cups buttermilk
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Delicious Raspberry Oatmeal Cookie Bars

INGREDIENTS
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.


this recipe from allrecipes.com, thanx for the incredible recipe

Cuisine

is French for 'kitchen' and first meant that or 'a culinary establishment'
dictionary.reference.com/features/wordtraveler08.html

kitchen, available with varying levels of equipment
brusselsreporter.eu/

restaurants, native cuisine, food markets
www.geopassage.com/common/interest_terms.html

the practice or manner of preparing food or the food so prepared
wordnet.princeton.edu/perl/webwn

Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. Religious food laws can also exercise a strong influence on cuisine. ...
en.wikipedia.org/wiki/Cuisine