free recipes
ChickenBeefCrock PotPorkDessertSeafoodGrilling
Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Maple Glazed Pork Chops With Whiskey Buttered


2 7-ounce pork chops
2 oz vermont maple syrup
4 oz mashed potatoes
1 1/2 oz sharp cheddar
4 1-ounce slices carrots, cut
1 on bias
3 1/2 oz apple, sliced
1/2 oz butter
1/2 teaspoon tarragon
3 oz whiskey buttered applesauce
1 teaspoon fresh sage, chopped

Method: Dip chops in syrup and mark on grill with X pattern on both sides. Place in oven in pan with 1 ounce water and remaining syrup and cook until done (about 10 minutes). Brush with more syrup as needed to glaze. Whip potatoes and cheese together. Poach carrots 5 minutes or until al dente. Add apples. Cook 1 minute; drain water and toss in butter and tarragon. Place potatoes on plate and rest pork chops against them. Alternate carrots and apples around chops. Spoon applesauce over top; garnish with chopped sage. Whiskey Buttered Applesauce 4 ounces Vermont hard apple cider 2 cinnamon sticks 6 allspice berries, whole 2 cloves 1 ounce clarified butter 1/2 ounce shallots 3 ounces apple, peeled and sliced 1 ounce maple syrup 3 ounces Jack Daniels whiskey 2 ounces cider reduction 1 ounce pan drippings from pork chops 2 1/2 ounces sweet cream butter 1/8 teaspoon fresh nutmeg, grated Fresh sage, chopped Method: Place first four ingredients in pan and reduce by half. Saute cloves and shallots in clarified butter until slightly caramelized. Add syrup to pan and cook 1 minute. Deglaze pan using 2 ounces whiskey and reduce. Add cider reduction, pan drippings and remaining whiskey. Simmer and reduce slightly. Place sweet-cream butter in pan and shake vigorously until emulsified. Add nutmeg and sage to sauce to finish.