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( ALL OF OUR RECIPES ARE NOT MEASURED BUT MADE TO TASTE )
NOTE: n 1983 our little community in Mississippi put together a small cookbook of favorite family recipes to share with friends and family. We thought it would be nice to share our Christmas morning Breakfast Casserole. This recipe was made Christmas Eve, placed in the refrigerator and Christmas morning placed in the oven to cook while we opened presents. The tradition continues with our little family and I am happy to share it with you in hopes you and your family can enjoy it as well!!
INGREDIENTS:
Combine all ingredients and place in a buttered 2-quart casserole dish. Cover and refrigerate overnight. Take out of the refrigerator 30 minutes before cooking. Preheat oven to 350 degrees F. and baked uncovered for 45 minutes. Check to make sure center of casserole is set-up (it may take a little longer depending on your oven. When set take out of the oven and let stand 15 minutes before serving.
Enjoy!
From the Gibson Family
INGREDIENTS:
Place pork roast in 5-quart cooker and pour entire bottle Pineapple Saki Teriyaki Sauce over roast. Add apples and onions. Cover and cook on low for 8 hours until tender. You can also cook on high for 4 hours. Remove roast, apples and onions from slow cooker. Serve over rice.
Note: You can use the liquid from the slow cook after removing the fat from the liquid. This can be done using a fat separator which can be purchased at most kitchen stores.
INGREDIENTS:
Wrap each Prawn with bacon and secure with toothpick. Mix Tequila Honey Lime and broth then baste Prawns with the sauce. Cook 3 minutes, basting with sauce as they cook. Turn Prawns over and cook another 3 minutes basting while they cook. Cook until the Prawns have caramelized with the sauce and the bacon is crisp.
Note: Makes an excellent appetizer or entrée served with fresh pineapple and rice.
INGREDIENTS:
Mix spices well and rub on to the Pork Tenderloin covering completely. Place a 10 or 12 inch oven-proof skillet on high heat. When the pan is hot add your favorite olive oil. Once the oil starts to smoke add the Pork Tenderloin and sear on all sides. Turn on oven to 350 degrees and place pan with the Pork Tenderloin onto
the center rack and bake for 15-20 minutes or until desired doneness. Remove from oven and let rest for 10 minutes. Slice to desire thickness.
INGREDIENTS:
In a saucepan place Chianti and the Habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations Honey. Stir the sauce until the honey is dissolved. Dizzle over the Pork Tenderloin when plating. Serve immediately.
INGREDIENTS:
Place ham in roasting pan. Cover with Ms. Earle’s Seedless Raspberry Jam , seasoning and honey.
Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leafs
INGREDIENTS:
Preheat over to 425 degrees. Rub pork well with pepper and place in a medium size shallow roasting pan.
In a small bowl whisk apple juice, bourbon, and mustard blend until smooth. Brush generously all over pork roast. Let stand at room temperature for 30 minutes.
Brush pork again with bourbon mixture and roast uncovered for 35 to 45 minutes, (continue basting every 10 minutes with bourbon mixture so drippings do not burn) or until a instant-read thermometer, thrust into the center, registers 145 to 150 degrees. Transfer to a heated platter and let rest while you prepare the gravy.
Pour remaining bourbon mixture into roasting pan, set over medium heat and deglaze pan by scraping browned bits. Pour deglazing liquid into a small saucepan and boil uncovered over high heat approximately 2 minutes, stirring often and until thick. Stir in 1 1/4 cups of broth and half-n-half. Quickly blend remaining 1/2 cup broth with flour and salt, add to pan, and cook, stirring constantly for 3-5 minutes or until gravy thickens and no raw floury taste lingers.
NOTE: Slice pork 1/2 - inch thick and top each portion with gravy.
INGREDIENTS:
Saute’ garlic and onion in 1 tablespoon olive oil until lightly browned, approximately 2 minutes.
In large mixing bowl mix ground turkey, dried cranberries, bread crumbs, egg, salt and pepper with sautéed garlic and onion. Combine thoroughly.
Shape into a 9x5 inch loaf pan. Bake for 20 minutes.
Take out of oven and spread Cranberry Chardonnay Mustard evenly over the top.
Return to oven and bake an additional 35 minutes
INGREDIENTS:
Cook pasta according to directions, cool and drain. Add the rest of the ingredients, mix well. This is a recipe you can adjust ingredient measurements according to your taste; add more vegetables or try a different meat or no meat.
NOTE Any prepared cole slaw works well in this recipe
INGREDIENTS:
In large skillet, brown ground beef, green and red peppers, and onion; drain well. Stir in remaining ingredients; bring to a boil. Cover; simmer 20 minutes.. Serve on toasted buns open faced or as sandwich. |
Entrees |
Gourmet Temptations Vallejo, CA 94589 Phone: 707.745.0434 / Fax: 707.745.0577 gourmettemptations@comcast.net