Type what you have

Ingredients

• ✓ flour
• butter
• onion
• sugar
• water
• red wine
• beef broth
• baguette
• swiss cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
3. 3 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. 4 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
6. 6 Bake in the preheated oven just until cheese is melted, about 10 minutes.

By chefbuzz

Ingredients

• ✓ flour
• butternut squash
• sugar
• egg
• milk
• oil
• vanilla
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 Stir butternut squash, flour, sugar, eggs, milk, oil, and vanilla together in a large bowl until combined. Pour squash mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the kugel comes out clean, about 35 minutes. Sprinkle with cinnamon.

By kosher tx cook

Ingredients

• ✓ flour
• onion
• corn kernel
• jalapeno pepper
• milk
• zucchini
• cheddar cheese

Instructions

1. 1 Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.
2. 2 Mix flour and milk until blended. Add to corn mixture; mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini; mix well. Top with cheese.
3. 3 Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

By Kraft

Ingredients

• ✓ flour
• carrot
• margarine
• egg
• brown sugar
• baking powder
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.
3. 3 Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.
4. 4 Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
5. 5 Bake, uncovered, in the preheated oven for 1 hour, or until firm.

By Deanna

Ingredients

• ✓ flour
• buttercup squash
• apple
• brown sugar
• butter
• salt
• mace
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch casserole dish.
2. 2 Place squash on a flat work surface. Trim off the hard outer rind with a knife. Cut squash into 1/2-inch slices; arrange slices over the bottom of the prepared dish. Arrange apples on top.
3. 3 Combine brown sugar, butter, flour, salt, and mace together in a bowl. Pour mixture over the apples. Sprinkle cranberries on top.
4. 4 Bake in the preheated oven until top is golden brown and apples are tender, 50 minutes to 1 hour.

By Cheryl H

Ingredients

• ✓ flour
• butter
• white sugar
• black pepper
• pea
• milk

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir flour, sugar, and pepper into the melted butter until smooth.
2. 2 Remove saucepan from heat. Stir peas and milk into the butter mixture. Return saucepan to medium heat; bring to a boil while stirring regularly. Reduce heat and cook at a simmer until the sauce thickens, about 10 minutes.

By Janet Gordon

Ingredients

• ✓ flour
• baby spinach
• water
• butter
• salt
• half-and-half
• onion
• granulated garlic
• ancho chile powder
• cayenne pepper
• cheese
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ flour
• olive oil
• shallot
• green bean
• water
• kosher salt
• black pepper
• cremini mushroom
• thyme
• garlic
• milk
• goat cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
2. 2 Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
3. 3 For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
4. 4 Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

By Allrecipes Member

Ingredients

• ✓ flour
• rotini pasta
• mixed vegetable
• kidney bean
• celery
• cucumber
• green pepper
• onion
• cider vinegar
• margarine
• sugar
• salt
• brown mustard

Instructions

1. 1 In a large bowl combine cooked pasta, mixed vegetables, kidney beans, celery, cucumber, green pepper and onion.
2. 2 To make the dressing combine in a saucepan over medium heat: vinegar, margarine, sugar, flour, salt and brown mustard; bring to boil. Continue to cook for 5 minutes stirring frequently. Cool completely.
3. 3 Pour cooled dressing over bowl of vegetables. Toss to distribute dressing evenly. Cover tightly and store in refrigerator.

By Shirley Horton

Ingredients

• ✓ flour
• green bean
• bacon
• onion
• apple cider vinegar
• sugar
• salt
• pepper

Instructions

1. 1 Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
2. 2 Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

By Debbie F.

Ingredients

• ✓ flour
• baking powder
• egg
• vegetable oil
• zucchini
• onion
• salt
• pepper
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
2. 2 Sift flour and baking powder together into a bowl. Mix in eggs and oil, then stir in zucchini and onion. Season with salt and pepper.
3. 3 Pour mixture into the prepared baking dish. Sprinkle with paprika and garnish with parsley.
4. 4 Bake in the preheated oven for 1 hour.

By SARINAW

Ingredients

• ✓ flour
• potato
• milk
• salt
• black pepper
• garlic powder
• cheddar cheese
• jalapeno pepper
• pimento

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook until just tender, 15 to 18 minutes. Drain; cool to the touch before peeling. Thinly slice; transfer to a large bowl.
3. 3 Heat milk in a saucepan over medium heat. Gradually whisk in flour, salt, black pepper, and garlic powder until smooth; cook and stir until boiling and thickened. Add Cheddar cheese and jalapeños; cook and stir until cheese is completely melted. Pour sauce over potatoes; scatter pimentos over top. Transfer to the prepared dish.
4. 4 Bake in the preheated oven until potatoes are completely tender, about 30 minutes.

By France Cevallos

Ingredients

• ✓ flour
• potato
• bacon
• white sugar
• water
• white wine vinegar
• green onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ flour
• giblet
• neck
• onion
• celery
• turkey gravy mix
• white pepper
• chicken broth
• turkey drippings
• milk

Instructions

1. 1 Place giblets and turkey neck into a large saucepan. Add onion, celery, turkey gravy mix, and white pepper. Pour chicken broth over all, bring to a simmer over medium-low heat, and cook for 30 minutes.
2. 2 Remove turkey liver and set aside. Simmer stock for 2 ½ more hours.
3. 3 Remove remaining giblets from stock and chop with liver; set aside. Strain stock into a liquid measure. You should have about 3 cups; add more chicken broth if needed. Pour stock into a saucepan. Discard strained turkey neck and vegetables.
4. 4 When turkey is finished roasting, pour pan drippings into a bowl or fat separator and skim off fat. Whisk quick-mixing flour into drippings until smooth, then whisk flour mixture into stock in the saucepan. Bring gravy to a simmer over medium heat, whisking constantly. Add chopped giblets. Stir in milk until desired smoothness is reached.

By JULZBROWN

Ingredients

• ✓ flour
• corn kernel
• whipping cream
• milk
• salt
• monosodium glutamate
• sugar
• white pepper
• cayenne pepper
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ flour
• butter
• garlic
• heavy cream
• milk
• salt
• yukon gold potato
• thyme
• black pepper
• cooking spray
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ flour
• vidalia onion
• margarine
• salt
• chicken broth
• milk
• heavy cream
• egg yolk
• paprika
• black pepper
• hot pepper sauce
• parsley

Instructions

1. 1 In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
2. 2 Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3. 3 When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ flour
• cauliflower
• potato
• garlic
• salt
• black pepper
• pea
• milk
• vegetable stock
• butter
• swiss cheese
• curry powder

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
2. 2 Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
3. 3 Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
4. 4 Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

By DLUTINSKI

Ingredients

• ✓ flour
• butter
• bread crumb
• spinach
• water
• evaporated milk
• butter
• onion
• garlic
• jalapeno jack cheese
• worcestershire sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Ingredients

• ✓ flour
• butter
• white sugar
• apple
• pie crust

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Coat a heavy-bottomed 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
3. 3 Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
4. 4 Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
5. 5 Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
6. 6 Place crust on top of apples and tuck in edges around apples.
7. 7 Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

By John Mitzewich

Ingredients

• ✓ flour
• white sugar
• butter
• almond meal
• egg
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ flour
• pie crust
• peach
• sugar
• egg
• butter
• cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Ingredients

• ✓ flour
• butter
• salt
• pepper
• milk
• egg
• white bread
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour and stir, constantly, until the mixture becomes paste-like, about 3 minutes. Gradually whisk in milk, and bring to a simmer, stirring constantly. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes more. Season with salt and pepper.
2. 2 Separate the hard-cooked egg whites from the yolks. Roughly chop whites and stir into sauce. Press egg yolks through a mesh strainer and set aside.
3. 3 Place a slice of toast on a plate; ladle 1/2 cup sauce over top. Garnish with egg yolks and a sprinkle of paprika.

By danaferre

Ingredients

• ✓ flour
• yukon gold potato
• water
• butter
• kosher salt
• egg
• cayenne pepper
• nutmeg

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
3. 3 Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
4. 4 Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
5. 5 Scoop potato dough into the greased muffin cups.
6. 6 Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.

By John Mitzewich

Ingredients

• ✓ flour
• pie pastry
• bacon
• onion
• swiss cheese
• milk
• egg
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place pie pastry into a 9-inch pie pan; line with a double layer of aluminum foil and a layer of pie weights or dried beans.
3. 3 Bake in the preheated oven until golden on the edges, about 8 minutes. Carefully remove the foil and weights; continue baking until crust is set and dry, about 5 minutes more. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C).
4. 4 While the crust is baking, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle. Drain all but 2 tablespoons drippings from the skillet.
5. 5 Add onion to drippings in the skillet; cook and stir over medium heat until tender, about 5 minutes. Use a slotted spoon and transfer to a bowl.
6. 6 Toss Swiss cheese and flour together in a small bowl. Whisk milk, eggs, and salt together in a large bowl, then stir in bacon and onion.
7. 7 Mix in cheese mixture until well combined, then pour into pie crust.
8. 8 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before serving.

By Lynn

Ingredients

• ✓ flour
• water
• butter
• salt
• egg
• thyme
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ flour
• butter
• milk
• white sugar
• salt
• egg
• vanilla extract
• cherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish.
2. 2 Whisk milk, ⅓ cup sugar, flour, and salt together in a mixing bowl to blend and break up any lumps. Whisk in eggs and vanilla until custard is well blended. Spoon about ½ custard into the prepared baking dish.
3. 3 Bake in the preheated oven until set, about 12 minutes. Remove from oven. Scatter cherries evenly on top of set custard; sprinkle with remaining ⅓ cup sugar. Spoon in remaining ½ custard, trying to avoid rearranging cherries.
4. 4 Bake in the preheated oven until puffed and browned, about 45 minutes. Cool until just warm; serve warm.

By John Mitzewich

Ingredients

• ✓ flour
• pie crust
• bacon
• onion
• milk
• egg
• salt
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line deep-dish pie crust with a double layer of aluminum foil. Bake in the preheated oven on a baking sheet for 8 minutes. Remove foil and continue baking until crust is lightly golden, 4 to 5 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, crumble, and set aside. Reserve 2 tablespoons bacon grease in the skillet.
4. 4 Cook and stir onion in reserved grease in the skillet over medium heat until tender; drain and set aside.
5. 5 Mix milk, eggs, and salt in a large bowl. Stir in bacon and onion. Toss Swiss cheese and flour together in a medium bowl; add to egg mixture and stir well. Pour into par-baked crust.
6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Cover edges of crust with foil if they begin to get too brown. Let quiche cool for 10 minutes before serving.

By Lynn

Ingredients

• ✓ flour
• butter
• pork tenderloin
• onion
• sweet apple
• chicken stock
• apple cider
• salt
• pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Ingredients

• ✓ flour
• pork tenderloin
• tarragon
• garlic powder
• butter
• white wine
• chicken bouillon granules
• mustard
• heavy cream
• almond
• green onion

Instructions

1. 1 With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
2. 2 Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
3. 3 Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.

By Diana N