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Results 31 - 40 of 143 for ported chops
31. CHEESE BALL
Mix cream cheese and port wine cheese thoroughly. Shape into ball, roll in nuts. Refrigerate. Serve with crackers.
32. CANNOLI
Sift flour, sugar and cinnamon onto board. Make a well in center. Fill with wine and with fork gradually blend flour into wine. When dough ...
Place trimmed chops on hot frying pan and ... and add enough port to a depth of 1/4 ... with sauce poured over them. Garnish with fresh parsley.
This is best made several ... bowl whisk eggs, port and brandy. Pour the liquid ... brandy butter sauce. Small portions recommended. Serves 8 to 10.
Pound pork until thin and spread with 1 teaspoon mustard. Sprinkle with the seasoned flour. Heat the oil and butter until quite hot. Add ...
Tenderize and flour veal. Saute veal in butter with shallots and garlic. Add mushrooms and wine. Remove veal. Put Prosciutto on veal and ...
Make roux with oil and flour, add chopped vegetables and cook until tender. Add all other ingredients, using the 7-UP instead of water as ...
38. ITALIAN CANNOLI
In a large bowl beat ricotta and powdered sugar and chocolate; citron, cherries and cinnamon. Beat until blended. Refrigerate overnight. ...
Combine all ingredients except tortillas and simmer until mixture thickens. Combine 1/4 cup flour with some of juice and add gradually ...
40. CANNOLI SHELLS
Sift flour with sugar and ... and fill with port. With a fork, gradually ... garnish ends with pistachios; sprinkle tops with confectioners' sugar.
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