Free recipes blog

Ingredients:

4 racks of lamb, each with 4 rib chops
3 tbsp finely chopped fresh rosemary
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 small onion chopped
Salt and pepper

Preparing:

Marinate the racks of lamb with the olive oil, balsamic vinegar, lemon juice, rosmary,onion, salt and pepper.
Cover with plastic wrap and refrigerate for 1 hour.

Preheat the grill.

Drain the racks, reserving the marinade.
Cook for 10 minutes on each side, brushing frecuently with the marinade.

Ingredients:

1 pound pork tenderloin
1 cup Spirited Cranberry-Apricot Sauce
3 tbsp balsamic vinegar
2 tbsp water
2 tsp cracked black pepper
2 tsp butter
1 tsp lemon pepper
1 tsp vegetable oil

Preparing:

Trim fat from pork and cut crosswise into 8 pieces.
Place each piece between 2 sheets of plastic wrap.

Flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper.

Cook the pork in hte oil for 5 minutes on each side, remove from the pan and keep warm.
Add vinegar and water to pan and cook for 1 minute stirring constantly.
Stir in the Spirited Crandberry-Apricot Sauce and butter and for 1 more minute, stirring constantly.

Serve sauce with pork.

Ingredients:

4  sea bass fillets of 113 g each
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp chili tree crushed
2 tsp olive oil
Salt

Preparing:

Season sea bass fillets with olive oil and salt.
Grilled them by both sides.

Combine vinegar, honey and chile tree.
Bathe sea bass fillets with the mixture while being grilled.

Place sea bass into an oven container and bake for 8 minutes to 200°C (400°F).

Ingredients:

2 cups sweet onions in balsamic vinegar
1 cup salted cookies ground
3/4 cup cream
1/4 cup melted butter
1/4 cup gruyere cheese, grated
2 tbsp butter
3/4 tsp salt
2 eggs, beaten
Pizck pepper

Preparing:

Preheat the oven to 160ºC (350ºF).

Combine the cookies with the melted butter and press firm into a pie mold.
Cristalize the sweet onion with butter and put over the cookie crust.

Mix the eggs, cream, salt and pepper.
Pour themixture over the onions.

Bake for 30 minutes.

Ingredients:

125 g grated carrot
50 g tomato in pieces
1 chayote in gores

Dressing:
4 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp sesame seeds
2 tbsp chopped parsley
Salt and pepper

Preparing:

Mix the oil with the seeds, the parsley and the vinegar well.

Cook chayote to the steam.
Place them on the grated carrot.

Bathe with the dressing.
Scatter the tomato.