Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each) 1/2 teaspoon salt 2 garlic cloves, pressed 1/2 teaspoon cracked pepper or freshly ground pepper Cabernet Cherry Sauce: 1 1/2 cups Cabernet Sauvignon or Burgundy 3 tablespoons balsamic vinegar 4 whole cloves 8 whole pepper corns 1 bay leaf, torn into small pieces 1/2 pound fresh Bing cherries, rinsed Salt and pepper for seasoning Optional: 1−2 teaspoon sugar Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes. While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed. The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Steaks and Chops: Pork Chops with Pear Sauce

3 pears - peeled, cored and chopped3 tablespoons brown sugar2 tablespoons lemon juice3/4 cup pear juice2 tablespoons ground cinnamon, or to taste1 tablespoon vegetable oil6 thin cut boneless pork chopsIn a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool. Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve. Amount Per Serving  Calories: 308 | Total Fat: 12.7g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 308

Total Fat: 12.7gCholesterol: 61mgSodium: 38mgTotal Carbs: 26.7g    Dietary Fiber: 4gProtein: 23g VIEW DETAILED NUTRITION
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Healthy Dinner Recipes: Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries1 cup water1 teaspoon vegetable oil1 pound pork medallionssalt and pepper to taste2 tablespoons minced shallots1/2 cup tawny port wine1/4 cup distilled white vinegar1 cup chicken broth1/2 teaspoon dried thyme1 teaspoon cornstarch1 tablespoon waterPlace cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve. Amount Per Serving  Calories: 245 | Total Fat: 5.2g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork Medallions with Port and Dried Cranberry Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 245

Total Fat: 5.2gCholesterol: 74mgSodium: 62mgTotal Carbs: 17.9g    Dietary Fiber: 0.9gProtein: 23.6g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Herbal Shrimp Delight with Beer Sauce

1 cup chopped fresh basil1 cup chopped fresh oregano1 cup chopped fresh parsley1 cup chopped fresh spinach1 cup chopped romaine lettuce5 tablespoons olive oil, divided1 teaspoon white wine2 tablespoons all-purpose flour1/4 cup cold water1 small onion, chopped1 green onion, chopped5 cloves garlic, peeled and minced1 tomato, diced1 cup Mexican beer1 tablespoon fresh lime juice1 pound jumbo shrimp, peeled and deveinedsalt and pepper to taste2 tablespoons freshly grated Parmesan cheesefreshly ground black pepper to tasteIn a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine. In a small bowl, blend the flour and water to a paste. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper. Amount Per Serving  Calories: 248 | Total Fat: 13.6g | Cholesterol: 116mg Powered by ESHA Nutrient Database

Herbal Shrimp Delight with Beer Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

Total Fat: 13.6gCholesterol: 116mgSodium: 218mgTotal Carbs: 10.4g    Dietary Fiber: 1.5gProtein: 18.2g VIEW DETAILED NUTRITION
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Dessert Sauce: Hot Fudge Sauce I

4 (1 ounce) squares unsweetened chocolate1/2 cup butter1/2 teaspoon salt3 cups white sugar1 (12 fluid ounce) can evaporated milkFill the lower pot of a double boiler half way and bring to a boil. Melt chocolate, butter, and salt together in upper pot. Add the sugar, 1/2 cup at a time, stirring after each addition. Gradually add the evaporated milk, a little at a time and continue stirring until well mixed. Serve hot over ice cream. Extra sauce maybe stored in refrigerator and reheated in microwave. Amount Per Serving  Calories: 175 | Total Fat: 7.5g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 175

Total Fat: 7.5gCholesterol: 15mgSodium: 94mgTotal Carbs: 28g    Dietary Fiber: 0.8gProtein: 1.7g VIEW DETAILED NUTRITION
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Healthy Appetizers: Thai Basil Rolls with Hoisin-Peanut Sauce

Rolls1/2 pound medium shrimp1/2 pound pork loin1 (8 ounce) package rice noodles12 round rice wrapper sheets1 bunch fresh Thai basil - leaves picked from stems1 cup chopped fresh cilantro1 cup chopped fresh mint2 cups bean sproutsSauce1 cup hoisin sauce1 tablespoon creamy peanut butter1 tablespoon waterchopped roasted peanutsBring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half. Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Allow to cool, and slice into thin strips. Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking. Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick. Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping. Amount Per Serving  Calories: 195 | Total Fat: 4.3g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Thai Basil Rolls with Hoisin-Peanut Sauce

Servings Per Recipe: 12

Amount Per Serving

Calories: 195

Total Fat: 4.3gCholesterol: 38mgSodium: 448mgTotal Carbs: 29.2g    Dietary Fiber: 1.7gProtein: 9.7g VIEW DETAILED NUTRITION
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Deep Fried: Telur Balado (Spicy Chile Sauce with Eggs)

1 cup vegetable oil for frying6 hard-boiled eggs, shells removed6 red chile peppers, seeded and chopped4 cloves garlic4 medium shallots2 tomatoes, quartered1 teaspoon shrimp paste1 1/2 tablespoons peanut oil1 tablespoon vegetable oil1 teaspoon white vinegar1 teaspoon white sugarsalt and pepper to tasteHeat 1 cup oil in a small saucepan over medium-high heat. Deep fry the eggs in the hot oil until they are golden brown, 5 to 7 minutes; set aside. Combine the chile peppers, garlic, shallots, tomatoes, and shrimp paste in a food processor; blend into a paste. Add in peanut oil. Process again until smooth. Heat 1 tablespoon oil in a large skillet over medium heat. Pour the chile pepper mixture into the skillet. Stir the vinegar, sugar, salt, and pepper into the mixture. Add the fried eggs to the mixture, turning to coat. Reduce heat to medium-low; simmer until fragrant, about 5 minutes. Amount Per Serving  Calories: 237 | Total Fat: 17.3g | Cholesterol: 229mg Powered by ESHA Nutrient Database

Telur Balado (Spicy Chile Sauce with Eggs)

Servings Per Recipe: 6

Amount Per Serving

Calories: 237

Total Fat: 17.3gCholesterol: 229mgSodium: 178mgTotal Carbs: 13.1g    Dietary Fiber: 1.4gProtein: 9.1g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Cranberry Sauce with Raspberry Vinegar

1 1/4 cups white sugar1/2 cup raspberry vinegar1/4 cup water1 (12 ounce) package fresh cranberries1 cinnamon stick1 tablespoon orange zestCombine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick. Amount Per Serving  Calories: 60 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cranberry Sauce with Raspberry Vinegar

Servings Per Recipe: 20

Amount Per Serving

Calories: 60

Total Fat: 0gCholesterol: 0mgSodium: 2mgTotal Carbs: 15.6g    Dietary Fiber: 0.9gProtein: 0.1g VIEW DETAILED NUTRITION
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Stir Fry: Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

2 tablespoons hoisin sauce2 tablespoons brown sugar6 tablespoons soy sauce1/2 cup applesauce1 pound pork loin, sliced and cut into thin strips1 1/2 tablespoons cornstarch2 tablespoons peanut oil1/2 teaspoon sesame oil1 tablespoon chopped fresh ginger root3 cups broccoli floretsWhisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot. Amount Per Serving  Calories: 448 | Total Fat: 23.7g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Servings Per Recipe: 3

Amount Per Serving

Calories: 448

Total Fat: 23.7gCholesterol: 74mgSodium: 2062mgTotal Carbs: 30.4g    Dietary Fiber: 3.4gProtein: 29.3g VIEW DETAILED NUTRITION
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Ramadan: Pasta with Yogurt Sauce

1 (16 ounce) package pasta1 tablespoon butter2 cups plain yogurt4 cloves garlic, minced1 teaspoon salt2 tablespoons chopped fresh parsley3 tablespoons pine nuts (optional)2 tablespoons butter (optional)Cook the pasta in a large pot of boiling salted water until al dente. Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley. For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately. Amount Per Serving  Calories: 294 | Total Fat: 10.6g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 7

Amount Per Serving

Calories: 294

Total Fat: 10.6gCholesterol: 69mgSodium: 417mgTotal Carbs: 39.5g    Dietary Fiber: 2.7gProtein: 10.7g VIEW DETAILED NUTRITION
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Super Foods: Penne with Red Pepper Sauce and Broccoli | Submitted By: jessica

4 tablespoons olive oil1 1/2 cups chopped onion2 cloves garlic, minced2 red bell peppers, chopped1/4 cup almonds2 teaspoons balsamic vinegar1/2 teaspoon saltfreshly ground black pepper1/8 teaspoon cayenne pepper4 cups broccoli florets1 pound penne pasta1/3 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin stripsHeat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately. Amount Per Serving  Calories: 551 | Total Fat: 18.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Penne with Red Pepper Sauce and Broccoli

Servings Per Recipe: 5

Amount Per Serving

Calories: 551

Total Fat: 18.7gCholesterol: 5mgSodium: 358mgTotal Carbs: 80.8g    Dietary Fiber: 7.7gProtein: 19.2g VIEW DETAILED NUTRITION
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Dessert Sauce: Marshmallow Ice Cream Topping | Submitted By: FRATCOOK

3/4 cup white sugar1 tablespoon corn syrup2 1/2 tablespoons butter1/4 cup milk1/2 (16 ounce) package chopped marshmallows2 tablespoons water1 teaspoon vanilla extractIn a saucepan, combine sugar, corn syrup, butter and milk. Place over low heat, and stir until sugar is dissolved. Bring to a boil, then simmer 5 minutes. Meanwhile, in the top of a double boiler, melt the marshmallows with the water. When melted, stir into hot syrup mixture until no streaks remain. Remove from heat, and stir in vanilla. Amount Per Serving  Calories: 103 | Total Fat: 1.9g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 103

Total Fat: 1.9gCholesterol: 5mgSodium: 29mgTotal Carbs: 21.9g    Dietary Fiber: 0gProtein: 0.4g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Hot Dog Sauce | Submitted By: Sally

1 tablespoon vegetable oil1 large onion, chopped2 cups ketchup1/3 cup sweet pickle relish2 tablespoons white sugar2 tablespoons distilled white vinegar1/2 teaspoon salt1/4 teaspoon ground black pepperIn a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer until ready to serve. Amount Per Serving  Calories: 71 | Total Fat: 1.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 71

Total Fat: 1.3gCholesterol: 0mgSodium: 598mgTotal Carbs: 15.7g    Dietary Fiber: 0.4gProtein: 0.9g VIEW DETAILED NUTRITION
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Stuffed Peppers: Stuffed Peppers with Creole Sauce | Submitted By: Bobbie Jean

1 tablespoon olive oil1/2 cup finely chopped onion2 cloves garlic, minced1/2 cup finely chopped green bell pepper1 (8 ounce) can tomato sauce1 (15 ounce) can crushed tomatoes1 teaspoon salt1 teaspoon chili powder1 teaspoon white sugar1/4 teaspoon ground black pepper1/8 teaspoon ground clove1 bay leafStuffed Peppers:4 large green bell peppers, tops removed, seeded1 pound ground beef1/4 cup minced onion1/3 cup finely chopped celery1 1/2 cups cold, cooked white rice1/4 cup grated Parmesan cheesesalt and pepper to tasteHeat olive oil in a saucepan over medium heat. Stir in 1/2 cup onion and garlic, and cook until the onion softens and turns translucent, about 5 minutes. Stir in the chopped bell pepper, tomato sauce, crushed tomatoes, then season with salt, chili powder, sugar, black pepper, glove, and a bay leaf. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally. While the sauce is simmering, microwave the peppers until tender, about 45 seconds. Preheat a skillet over medium-high heat, and add ground beef. Cook and stir until browned and crumbly, then stir in 1/4 cup onion, and celery. Drain off grease. Cook another 5 minutes, then fold in the rice and Parmesan cheese. Season to taste with salt and pepper. Preheat oven to 375 degrees F (190 degrees C). To assemble, stir about 1/2 cup of the Creole sauce into the beef mixture to moisten it. Stuff the peppers with the beef mixture, and place onto a 9x9 inch baking pan. Pour the remaining Creole sauce over the peppers. Bake peppers, uncovered, until hot and beginning to brown, about 25 minutes. Amount Per Serving  Calories: 442 | Total Fat: 19.5g | Cholesterol: 74mg Powered by ESHA Nutrient Database

Stuffed Peppers with Creole Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 442

Total Fat: 19.5gCholesterol: 74mgSodium: 1296mgTotal Carbs: 41.5g    Dietary Fiber: 7.1gProtein: 27.7g VIEW DETAILED NUTRITION
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Pesto Recipes: Easy Fusili with Tomato Pesto Sauce | Submitted By: LYNN DOIRON

3 tablespoons extra virgin olive oil2 cloves garlic, peeled and chopped1 (14.5 ounce) can diced tomatoes, drained14 ounces fusilli (spiral) pastasalt and pepper to taste3 tablespoons pesto3 tablespoons freshly grated Parmesan cheese3 tablespoons fresh basil leaves for garnishHeat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, 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 return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately. Amount Per Serving  Calories: 360 | Total Fat: 12.5g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Easy Fusili with Tomato Pesto Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 360

Total Fat: 12.5gCholesterol: 5mgSodium: 208mgTotal Carbs: 50.8g    Dietary Fiber: 3gProtein: 11.7g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Fra Diavolo Sauce With Pasta | Submitted By: MARBALET

4 tablespoons olive oil, divided6 cloves garlic, crushed3 cups whole peeled tomatoes with liquid, chopped1 1/2 teaspoons salt1 teaspoon crushed red pepper flakes1 (16 ounce) package linguine pasta8 ounces small shrimp, peeled and deveined8 ounces bay scallops1 tablespoon chopped fresh parsleyIn a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta. Amount Per Serving  Calories: 335 | Total Fat: 8.9g | Cholesterol: 52mg

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Dessert Sauce: Chocolate Caramel Latte Syrup | Submitted By: rhonda

1 cup heavy cream1 cup light corn syrup1/2 cup white sugar1/2 cup packed brown sugar1/8 teaspoon salt8 ounces milk chocolate, chopped1/4 cup butterIn a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth. Amount Per Serving  Calories: 256 | Total Fat: 12.7g | Cholesterol: 31mg

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