Category Archives: Omnivore’s Best

Thick Pork Chops with Sour Cherry Sauce

Posted on August 22, 2025 by Sandy

Pork Chops Sour Cherries – Canned Pan fry the pork chops to brown and finish in the oven at 350 degrees for 10 minutes. Make pork gravy adding sour cherries.  Serve with mashed potatoes.

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Beef Tenderloin

Posted on August 22, 2025 by Sandy

This platter provides food for the senses as well as the palate, and is easily prepared ahead of time. Perfect for the holidays. Ingredients -whole beef tenderloin (center cut, approx 3 pounds) -salt and pepper -vegetables for roasting (bell peppers, … Continue reading →

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Chicken Pot Pie

Posted on August 22, 2025 by Sandy

Lemon Saffron Sauce 2 Cups diced par boiled chicken breast 1/2 cup peas 1/2 cup diced potatoes 1/2 cup diced carrot Fill you pie with the ingredients, cover with the top crust.  Bake for 40 minutes at 325 degree oven.

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White Bean Soup with Spaghetti

Posted on August 22, 2025 by Sandy

Zappa di Fagioli con La Pasta This recipe comes from an old Time Life Book on Cooking from Italy about 1968. The whole series was called Foods of the World.  1 cup dry white beans (marrow, Great Northern, navy or white kidney) 2 … Continue reading →

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Chicken Korma

Posted on August 22, 2025 by Sandy

I think that using ghee (as opposed to veg. oil) is important, as is pureeing the onion. Ingredients: 1.kg Chicken breast or mini breast fillets 1 heaped tablespoon of finely grated fresh ginger 3 cloves of garlic, minced 150g thick … Continue reading →

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Pot Roast

Posted on August 22, 2025 by Sandy
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Steak with Pomegranate Balsalmic Reduction

Posted on August 22, 2025 by Sandy

Broiled Steak with Pomegranate Balsamic Reduction Ingredients 1 Steak (about a pound) Flank steak will work, but buy the best steak you can.  T-Bone, Porterhouse, NY Strip or London Broil, Flank steak.  The last two will need to be cut into … Continue reading →

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Roast Lamb with Pinot Noir Sauce

Posted on August 22, 2025 by Sandy

If you don’t have time to grill, go for the roast. Servings: 6 People Ingredients 3 Racks of Lamb (6 to 8 Chops per rack), fat removed and frenched. 2 tablespoons honey Pinot Noir Marinade: 2 cups Pinot Noir Wine … Continue reading →

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Lamb Chops with Cherry Sauce

Posted on August 22, 2025 by Sandy

The combination of cherry juice and fresh cherries gives the sauce its depth. Ingredients 3 tablespoons all purpose flour 3/4 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 8 3/4- to 1-inch-thick lamb rib chops 1 tablespoon butter … Continue reading →

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Broiled Duck Breast Appetizer

Posted on August 22, 2025 by Sandy

Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull. Ingredients Duck Breast seasoned and cooked medium rare. Hollendaise Sauce White raisins Preparation Cut … Continue reading →

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