Christmas Recipes in a jar 2014 easy for Partiess in the Philippines Pinoy Cute Kids for Gifts Ideas: Christmas Recipes Easy Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos

Saturday 6 December 2014

Christmas Recipes Easy Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos

Christmas Recipes Easy Biography

Source(google.com.pk)

Ingredients

1 2-pound piece boneless pork loin 1/2 teaspoon ground allspice black pepper 1/2 cup dried cherries, chopped 1/2 cup fresh flat-leaf parsley, chopped 1 tablespoon whole-grain mustard 6 slices bacon 1 tablespoon currant jelly 1 teaspoon red wine vinegar

Directions

Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.

In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.

In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

Ingredients

3 shallots, sliced into rings 1/2 cup plus 3 tablespoons olive oil 1 tablespoon capers, chopped 1 tablespoon red wine vinegar kosher salt and black pepper 4 6-ounce pieces striped bass or halibut 2 bunches spinach (about 1 pound), trimmed

Directions

In a saucepan, over medium-low heat, simmer the shallots in ½ cup of the oil until they are light golden brown, about 12 minutes.

Transfer the shallots to a bowl and stir in the capers, vinegar, and ¼ teaspoon each salt and pepper. Set aside.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the fish with ¼ teaspoon each salt and pepper and cook until opaque, about 4 minutes per side. Divide among plates.

Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper.

Cook, stirring, until wilted, 2 to 3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.

Ingredients

2 pounds boneless rump or rib roast kosher salt and pepper 1 pint grape tomatoes 1 head garlic, cloves peeled 8 sprigs fresh thyme 3 tablespoons olive oil

Directions

Heat oven to 350° F.

Season the beef with 1 teaspoon salt and 1/2 teaspoon pepper and place in a large roasting pan.

In a bowl, combine the tomatoes, garlic, thyme, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Scatter the tomato mixture around the meat and roast to the desired doneness, about 1 hour for medium-rare (internal temperature 125° F).

Transfer the beef to a cutting board and let rest at least 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic

Ingredients

1 tablespoon plus 1 teaspoon olive oil 8 small lamb loin chops (2 pounds total) 1 teaspoon curry powder kosher salt and black pepper 2 medium carrots, thinly sliced on the bias 2 cloves garlic, thinly sliced 1 15.5-ounce can chickpeas, rinsed 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill

Directions

Heat oven to 400º F. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.

Season the lamb with the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until browned, 2 to 3 minutes per side.

Transfer the lamb to a baking sheet and roast, 4 to 6 minutes for medium-rare.

Meanwhile, wipe out the skillet. Heat the remaining oil over medium-high heat. Add the carrots and cook, tossing frequently, until tender, 6 to 10 minutes.

Add the garlic and cook for 1 minute. Add the chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through, 2 to 3 minutes.

Stir in the lemon juice and dill. Serve the vegetables with the lamb.