Dinner Menu

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Cooking receipe to make Dinner Menu under category Everyday Recipes. You may find some video clips related to this receipe below.

For starters: (appetizer)

Marinated Mushrooms

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3/4 c. salad oil

1/4 c. olive oil

1/2 c. lemon juice

2 chopped green onions

1 clove of fresh garlic, minced

1 tsp. dry mustard

1 lb of fresh mushrooms (quartered) or canned mushrooms (drained)

1 tsp salt

1/2 tsp of ginger

1/2 tsp pepper

2 medium bay leaves

2 tbsp white wine

1 tsp sugar

1/2 garlic powder

parmesian cheese for sprinkling/topping (optional)

Mix and toss all of the above ingredients together and chill for 5-6 hours.

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Bread

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Zesty Butter Sticks

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1/2 loaf of French or Italian Bread

1/2 c of softened butter

1/2 tsp chervil

1/2 tsp basil leaves (chopped)

1/4 tsp garlic powder

1/2 tsp onion powder

1 c. of grated mozzeralla cheese

Preheat the oven to 425 degrees. Cut the loaf into lengthwise. Make the

bread into “fingers or wedgies” Set aside. Mix the rest of the ingredients

into a small bowl–all but the CHEESE. Save for cheese for last. Gently

spread the butter mixture onto the bread. Sprinkle the top of the bread w/

the cheese. Bake the bread on an ungreased pan for 7-9 minutes or until the

cheese is bubbly and melted.

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Main Course:

Baked Pork Chops and Apple Casserole

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6 pork chops, about 1 inch thick

1 small onion, coursely chopped

1 tsp salt

1/8 tsp of pepper

2 tbsp butter or margerine

3 apples, peeled, sliced, cored

1 c of water

3 tbsp brown sugar (maple syrup may be substituted–about 1/3 cup)

1/2 tsp mustard

Saute the onion in the butter/margerine until the onions are soft and semi

transluent. Remove and save them for later. Brown the chops in the

butter/magerine mixture; season w/ the salt and pepper. Put the chops in a

baking pan and add the apples and add the water. Then add the brown sugar

or maple syrup, dry mustard, and the onions. Gently swirl the last

ingredients thru-out the water. Cover w/ tin foil and bake for 1 hour;

then remove the cover and brown for 15 more mins.

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Veggies:

Glazed Carrots

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1 lb of fresh carrots

1/4 c of orange juice

2 tbsp butter or margerine

2 tbsp brown sugar

Clean the carrots and cut into circles. Cook the carrots in water until

tender. Drain. Pour the orange juice over the carrots and stir until the

mixture covers the carrots. Then add the butter/margarine and brown sugar.

Simmer and stir until the butter and sugar have melted and dissolved. The

carrots should have a glaze to them. (3-5 mins)

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Starch:

Get a package of egg noodles and follow directions on the package. There

should be some sauce left over from the porks chops. You can take the juice

from the chops and mix into the noodles. This way everyone gets a taste.

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Dessert:

Chocolate Mousse

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6 oz semi sweet chocolate

2 tbsp Kahlua

1 tbsp orange juice

2 egg yolks

3 whole eggs

1 tsp vanilla

1/4 c sugar

1 c heavy cream

Melt the chocolate in the kahlua w/ the orange juice over low heat. Set

this mixture aside for later. Put the egg yolks and the eggs into a blender

w/ vanilla and sugar. Blend for about 2 minutes on high. The add cream,

vanilla, and sugar to the egg mixture. Blend for 30 secinds. Once blended,

add the chocolate mixture. Belnd all ingredients together until smooth and

creamy. Pour into bolw and refridgerate for 1 1/2 hours.

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