Have you ever tried fruits mixed with any kind of meats?

by asilentone 20 Replies latest jw friends

• 

  asilentone

  How do you like them? I would like to know the recipes. Thanks!
• 

  fokyc

  Moroccan dishes often use Apricots with Lamb or Goat, very tasty.

  http://www.bibliocook.com/2009/11/winter-warmers-3.html

  fokyc
• 

  freydo

  I added lime to leftover turkey yesterday. Surprisingly tasty.
• 

  MadGiant

  I try this one at a restaurant in Fajardo. Very, Very GOOD!

  Red Snapper with Mango Salsa Recipe

  Ingredients

  Mango Salsa:
  1 lime, juice and zest
  2 tablespoons pineapple juice
  1 tablespoon extra virgin olive oil
  2 large ripe mangoes, peeled and diced
  1 teaspoon grated fresh ginger
  1 small jalapeño chile, seeded and diced
  ¼ cup diced red onion
  1 tablespoon chopped parsley or cilantro
  ½ teaspoon salt
  Freshly ground pepper, to taste
  ¼ cup diced red bell pepper
  
  Macadamia-Crusted Fish:
  4 (6-ounce) fresh red snapper fillets (or other firm white fish)
  ½ teaspoon salt
  2 ounces macadamia nuts
  ¾ cup panko crumbs
  2 eggs
  2 teaspoons water
  ½ cup all-purpose flour
  1 tablespoon butter
  1 tablespoon olive oil

  Instructions

  1. To prepare the salsa, combine lime juice, zest, pineapple juice and oil in a medium bowl; whisk. Add remaining salsa ingredients; stir well. Set aside.
  2. To prepare the fish, sprinkle with salt. Place macadamia nuts and panko in the bowl of a food processor; process until nuts are finely ground. Place mixture in a shallow dish. Place eggs and water in a shallow bowl; whisk well. Sprinkle flour over a sheet of wax paper. Dr
• 

  Luo bou to

  Pork and apple go well together
• 

  recovering

  Pork Chops with Peaches

  You may grill these pork chops outside or cook them on the stove. Either way, the peaches do the trick.

  •2 boneless pork chops, lightly dredged in

  •1 tablespoon flour seasoned with salt & pepper and a pinch of dried rosemary

  •1 teaspoon olive oil

  •1 tablespoon shallots, finely chopped

  •2 medium sized ripe peaches, peeled and sliced in half inch wedges

  •1/2 cup of dry white wine

  •1 teaspoon unsalted butter

  •1 teaspoon fresh rosemary leaves, chopped fine

  •Dash cayenne pepper (optional)

  •Salt & pepper to taste
• 

  frozen one

  I had a blueberry hamburger at a resturant. It was what it is called - blueberries mixed into the hamburger meat. One of the best burgers I've ever had. I make them at home if I have blueberries handy.
• 

  lisavegas420

  Lemon Turkey

  

  

  

  lisa
• 

  hamsterbait

  mango chicken is good.

  three mangos

  tspn garam masala

  1 large shallot

  tiny piece of fresh chilli, or a 1/2 tspn of powder

  dessertspn sugar or honey

  dessertspn of lime juice

  salt to taste.

  Fry the shallot until brown in butter.

  add the mangoes chilli and garam masala, continue to fry until the mangoes are tender, adding small quantities of hot water as needed to stop the pan boiling dry.

  add the lime juice and sugar, stirring vigorously until the sugar is dissolved.

  Add 1/2 cup boiling water.bring up to boil, put the chicken breasts into the mix covering it with the sauce. then simmer on very low heat for half an hour.

  Serve with black rice, roasted parsnips, and almond broccoli.

  HB
• 

  Mary

  ha ha @ Lisa.......is that a pornia chicken???

  Biblical Chicken with Honey, Nuts and Raisins

  Ingredients

  • 6 Boned chicken breasts, skinned
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 10 grinds black pepper
  • 1/4 cup margarine
  • 1 tablespoon olive oil
  • 3/4 cup slivered almonds
  • 1/2 cup dried apricots

  For the sauce:

  1-1/4 cups dry white wine
  2/3 cup chicken stock
  2/3 cup orange juice
  2 teaspoons grated lemon rind
  1 tablespoon honey
  3 tablespoons Sweet Monucca Raisins
  3 inch cinnamon stick
  2 teaspoons cornstarch, mixed with
  1 tablespoon water or chicken stock
  2 small oranges, peeled, pith removed, cut in sections

  Take each breast in turn and flatten it gently between the hands then coat with the seasoned flour.
  
  In a large sauté pan, heat the fats until the foam subsides, then immediately add the almond slivers and cook gently until golden brown. Drain on a paper towel.

  Add the chicken breasts to the hot fats - probably in two batches - and cook on each side for about 3 minutes, or until a golden color. Remove from the pan and pour away any excess fat without discarding the savory brown bits at the bottom.

  Now add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the flavor, then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.

  Bring the sauce to the boil, add the chicken breasts in a single layer, spoon the liquid over them, then cover the pan and take it off the heat.
  
  Just before serving, bring the sauce slowly back to the simmer, add the cornstarch mixture and bubble for 3 more minutes.
  
  Nick a breast to check that there's no sign of pinkness; if there is, bubble a bit more.

  Lift the breasts out and arrange on a warm plate. Add salt and pepper if necessary, then spoon the sauce over the breasts and decorate the dish with the orange sections and the toasted almonds.
  
  Serve accompanied by plain steamed Basmati rice or new potatoes.

  Note: If the pan won't hold all the chicken breasts in a single layer, arrange them side by side in a roasting pan, pour over the hot sauce and leave covered with foil.
  
  To reheat, cook covered at 350 degrees F. for 25 minutes, or until bubbly.
  
  Note 2: I was curious about the raisin so checked the website and located: "One of the sweetest raisins we can buy is the Monucca raisin. While the Thompson Select Raisin is the most commonly sold raisin, the Thompson Raisin is not as big and black as the Monucca Raisin ..." That will be my cue me to use a dark raisin. Unless I decide I want more color, then