Corned Beef & Cabbage Soup

Corned Beef & Cabbage Soup Ingredients and Procedures.

Ingredients:

• 1/4 c. corn oil butter
• 1 to 1 1/2 cups diced corned beef
• 1 cup diced onion
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup diced cabbage
• 1/2 cup chopped onion
• 1 cup chicken broth
• 2 cans (10 3/4 ounces each) cream of potato soup

Procedures:

• Melt butter over medium heat in 3 quart saucepan.
• Add and saute onion until tender.
• Add corned beef, potatoes, cabbage, carrots, chicken broth, and cream of potato soup.
• Cover and bring to a boil.
• Reduce heat cook 30 to 45 minutes or until vegetables are tender.
• Serve at once.

Pesto Stuffed Pork Chops With Carmelized Onions Recipe

Pesto Stuffed Pork Chops With Carmelized Onions Recipe.

Ingredients:

• 2 (about 6 ounces) boneless thick-cut pork chops
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 cup prepared pesto in a jar(any flavor divided
• 1 tablespoon olive oil
• 1/2 cup sliced onion

Procedures:

1. Preheat oven to 350>
2. Cut each pork chop horizonally three-forths of the way through the meat, creating a pocket, be careful not to cut all the way through.
3. Rub pork chops with cumin, paprika and salt.
4. Fill each pork chop with 1 tablespoon pesto; secure with tooth picks.
5. Heat oil in medium ovenproof skillet over medium-high heat.
6. Add onion; cook stirring constantly, for 5 minutes.
7. Add pork chops; cook for 1 minute on each side until brown.
8. Place skillet in oven. Bake pork chops and onion for 15 to 20 minutes or until pork is cooked through. Remove tooth picks; top with remaining pesto.

Via: Group Recipes

Japanese Rolled Omelet (Tamagoyaki)

Tamagoyaki is Japanese Rolled Omelet.

Ingredients:
5 eggs
2 teaspoons sugar
¼ teaspoon salt
½ cup dashi
2 teaspoons Japanese soy sauce
vegetable oil for cooking
parsley sprigs for garnish

Procedures:
Beat eggs until well mixed.
Dissolve sugar and salt in the dashi, stir in soy sauce, then mix with beaten eggs. Heat omelet pan and grease with a few drops of oil.
Pour in a third of the egg mixture and tilt pan so it covers entire surface.
Cook on low heat (omelet must not brown) until it is set, then roll the omelet away from you.
When omelet is completely rolled up, lightly grease pan again, slide omelet towards you and grease that part of the pan where omelet was.
Pour in half the remaining mixture and lift the egg roll so the uncooked egg can cover the base of pan.
Cook as before and roll again, this time rolling the first omelet within the second one.
Repeat as before, using the remaining beaten egg.
Turn the omelet on to a sudare (bamboo mat) or a clean cloth and roll the omelet firmly.
Leave it for 10 minutes, then remove mat and cut the rolled egg into thick slices. Serve garnished with parsley.

Via: Oriental Recipe

Easy Tomatoes with Basil

Ingredients:

• 2 large tomatoes
• salt and freshly ground pepper
• 4 large basil leaves, chopped or rolled and sliced thinly (chiffonade)
• vinaigrette or salad dressing

Procedures:

• Slice tomatoes.
• Arrange on a serving plate.
• Sprinkle with salt and pepper, then the chopped basil.
• Let stand for 30 minutes.
• Serve with vinaigrette, salad dressing, grated cheese.

Good for 4 servings.