List of needed ingredients:

4 lb boneless pork loin.
2 teaspoons of cornstarch.
1/4 teaspoon of cinnamon.
1/8 teaspoons of salt.
1/2 teaspoon of grated orange peel.
2 tablespoons of orange juice.
2 tablespoons of dry sherry.
16 ounces of whole berry cranberry sauce.

Method:

In a small saucepan, stir together all of the ingredients except the pork loin.

Cook, stirring over medium heat, until thickened; set aside.

Place the pork roast in a shallow baking dish. Roast at 325F for 45 minutes.

Spoon ½ cup of the glaze over the roast and continue baking for another 35-45 minutes more, until its internal temperature is about 160F.

Allow to stand for about 10 minutes before slicing and serving with the remaining sauce.

Source: Pork Roast Recipe.

List of pie ingredients:

1 lb of rhubarb.
1 1/2 cups of strawberries, thinly sliced.
1 1/2 cups of sugar.
2/3 cup of flour.
1 1/2 teaspoons of cinnamon.
1/4 teaspoon of cloves.
1/4 teaspoon of nutmeg.
Pie crust.
2 tablespoons of butter.

Preparation method:

Slice the rhubarb into about 1/3-inch slices.

In a bowl, combine the sliced rhubarb and strawberries.

Mix together the sugar, flour, cinnamon, cloves, and nutmeg; stir into the fruit.

Allow to stand for about 15 minutes, stirring occasionally.

Pour into the unbaked pie crust and top with butter.

Make a lattice top crust and bake on the lowest shelf of your oven at 375F for 35-40 minutes.

Source: Rhubarb Recipes.

It’s just a few days until Halloween, and here is a great recipe for pumpkin gingerbread suitable for the occasion:

List of ingredients:

2/3 cup of butter.
2/3 cup of brown sugar, packed.
2 medium eggs.
1 cup of canned pumpkin.
1/2 cup of light molasses.
1/2 cup of milk.
2 1/2 cups of flour.
1 tablespoon of fresh grated ginger OR 1 teaspoon of dried ground ginger.
1 1/2 teaspoon of cinnamon.
1 teaspoon of baking powder.
1 teaspoon of baking soda.

Preparation method:

Cream the butter and brown sugar in a mixer.

Add the eggs and canned pumpkin, then mix for about 2 minutes.

Add the remaining ingredients and beat until smooth.

Spread the mixture in a 9*13-inch pan sprayed with non-stick spray.

Bake at 350F for about 35-40 minutes.

Source: Gingerbread Recipes.

List of needed ingredients:

1 lb of of chestnuts, shelled.
2 tablespoons of butter.
1 lb of mushrooms, quartered.
2 tablespoons of flour.
1 1/2 cups of light cream.
1/2 teaspoon of salt.
Pinch of black pepper.
1 tablespoon of chopped parsley.

Preparation method:

Prick the shells and place the chestnuts in cold water; boil for about 15 minutes.

Drain the chestnuts and peel off their shells. Skin and quarter the nuts.

In a skillet, heat the butter and cook the mushrooms until lightly browned.

Blend in the flour, then gradually add the light cream, salt and pepper.

Add the chestnuts, then heat thoroughly and garnish with the chopped parsley.

Serve as a side dish to hot baked potatoes.

Source: Chestnut Recipes.

List of ingredients:

6 slices of white bread.
1/2 teaspoon of garlic powder.
1 tablespoon of Italian seasoning.
Vegetable cooking spray.

Preparation:

Preheat your oven to 300F.

Cut the bread into ½-inch cubes.

Place in a large bowl and sprinkle on the garlic powder and Italian seasoning.

Gently toss using a large spoon.

Spray with a 2 second burst of vegetable oil cooking spray, toss, then spray again.

Place the cubes in a single layer on a cookie sheet.

Bake for 20 minutes, turning frequently, until the cubes are dry.

Store in a sealed container.

Source: Crouton Recipes.

List of ingredients needed:

1/2 cup of olive oil.
1 small eggplant, sliced into rounds.
2 yellow squash, sliced lengthwise.
2 zucchini, sliced lengthwise.
2 roasted red peppers, cut into strips.
Basil.
Rosemary.
Bread.
6 oz of chevre cheese.
1 clove garlic, roasted.

Method:

Brush the olive oil on the vegetables and sprinkle with basil and rosemary.

Grill until softened but not mushy, and slightly charred.

Toast the bread.

Place the grilled vegetable on a platter with toasted bread and chevre cheese.

Serve.

To eat, take a piece of bread, spread roasted garlic on top, place roasted vegetable on bread, and dot with chevre.

Source: Grilling Recipes.

Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.

Method:

Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.

List of ingredients:

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.

Method:

Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

Source: This recipe came from the tart recipes collection.

List of ingredients needed:

18 ounces of chickpeas.
6 tablespoons of olive oil.
1/2 teaspoon of chili flakes.
3 garlic cloves, crushed.
2 large sprigs of fresh rosemary.
2 cups of white wine.
2 cans of clams.
Salt and black pepper, to taste.

Method:

For dried chickpeas, place them in a pressure cooker and cover with a generous amount of water. Bring to the boil and cook under pressure for an hour; drain the chickpeas.

In a saucepan over a medium heat add the olive oil, chilli flakes, crushed garlic and rosemary, removed from its stems and chopped. Do not allow the garlic to brown.

After 2 minutes, add the white wine to the pan and half the chickpeas.

Simmer, covered, for 15 minutes over low heat.

In a food mill or a ricer, purée the remainder of the chickpeas and the clams. Add the purée to the whole chickpea and white wine mixture.

Add the salt and freshly-ground black pepper.

Serve hot with olive oil drizzled over the top.

Source: Chickpea Recipes.

List of needed ingredients:

¾ cup of mayonnaise.
3 tablespoons of sugar.
1 ½ tablespoons of white wine vinegar.
1/3 cup of oil.
1/8 teaspoons of dry mustard.
1/8 teaspoons of celery salt.
1/8 teaspoons of garlic powder.
1/8 teaspoons of onion powder.
Dash of black pepper.
1 tablespoon of lemon juice.
½ cup of half-and-half.
¼ teaspoon of salt.
1 large cabbage head, very finely shredded.

Method:

Blend the mayonnaise, sugar, white wine vinegar and oil.

Add the dry mustard, celery salt, garlic powder, onion powder, black pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over the cabbage in a large bowl and toss until the cabbage is thoroughly coated.

Source: Coleslaw Recipes.