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Cuban Pork Roast I
Dinner Latin American

Cuban Pork Roast I

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C).
  5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Boliche (Cuban Pot Roast)
Dinner Latin American

Boliche (Cuban Pot Roast)

4.6

Prep
30 min
Cook
180 min
Total
400 min

Instructions

  1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
  2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
  3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
  4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
  5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725

Cuban Beef Stew
Dinner Latin American

Cuban Beef Stew

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

Kevin's Asian Baked Salmon
Dinner

Kevin's Asian Baked Salmon

4.1

Prep
10 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
  3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
  4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Baked Brown Sugar Salmon
Dinner

Baked Brown Sugar Salmon

5.0

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Mix brown sugar, melted butter, soy sauce and sherry together in a small bowl.
  2. 2 Place salmon fillets in a baking dish and pour brown sugar sauce over top. Allow to sit at room temperature for 1 hour.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 10 minutes.

By Becky

Beef with Green Onion
Dinner

Beef with Green Onion

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
  2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Grilled Tuna Fish Steaks
Dinner

Grilled Tuna Fish Steaks

4.5

Prep
15 min
Cook
12 min
Total
87 min

Instructions

  1. 1 Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
  2. 2 Preheat grill for high heat.
  3. 3 Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

By Kimber

Doreen's Asian-Inspired Swordfish Steaks
Dinner

Doreen's Asian-Inspired Swordfish Steaks

4.7

Prep
5 min
Cook
20 min
Total
265 min

Instructions

  1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
  2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
  3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Sticky Chinese Spareribs
Dinner

Sticky Chinese Spareribs

3.9

Prep
Cook
Total

Instructions

  1. 1 Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
  2. 2 Combine remaining ingredients; brush ribs thoroughly with sauce.
  3. 3 Cover and bake at 350 degrees F. 1 hour.
  4. 4 Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

By Kikkoman

Juicy Chicken
Japanese

Juicy Chicken

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
  2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
  3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

Baked Mashed Parsnips
Dinner

Baked Mashed Parsnips

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
  4. 4 Bake in the preheated oven until golden, 25 to 30 minutes.

By Barbara

Marinated Pork Tenderloin
Dinner

Marinated Pork Tenderloin

4.6

Prep
10 min
Cook
20 min
Total
390 min

Instructions

  1. 1 Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
  2. 2 Preheat grill for high heat.
  3. 3 Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

By WKELLER

Cream of Mushroom Soup III
Lunch

Cream of Mushroom Soup III

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Slow Cooker Sesame Chicken Thighs
Dinner

Slow Cooker Sesame Chicken Thighs

4.8

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
  2. 2 Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Stephanie

Steamed Tuna Fish
Dinner

Steamed Tuna Fish

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
  2. 2 Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
  3. 3 Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

By Janice Laughton

Not Red Spaghetti Sauce

Not Red Spaghetti Sauce

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender.
  2. 2 While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. 3 Serve pasta sauce over hot spaghetti.

By Sheila

Bunch's Crab Casserole
Dinner

Bunch's Crab Casserole

4.1

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
  3. 3 In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
  4. 4 Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

By Frances S

Asparagus Stir-Fry
Side Dish

Asparagus Stir-Fry

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a bowl, mix the broth, sherry, soy sauce, cider vinegar, cornstarch, sugar, dry mustard, and salt.
  2. 2 Heat the oil in a skillet over medium heat. Mix the asparagus into the skillet, coating with the oil. Cook and stir 5 minutes, until tender but firm. Pour the broth mixture over the asparagus, and continue cooking 5 minutes, until thickened and heated through.

By LEXJAM

Beef and Noodle Casserole
Dinner

Beef and Noodle Casserole

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cook the noodles according to package directions.
  3. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.
  4. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.
  5. 5 Bake in preheated oven for 30 minutes.

By Candace Cook

Danish Rice Pudding with Almonds
Dessert

Danish Rice Pudding with Almonds

4.5

Prep
15 min
Cook
25 min
Total
280 min

Instructions

  1. 1 In a saucepan, bring the milk to a boil, and then add rice. Reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. Remove from heat, and set aside to cool to room temperature.
  2. 2 In a small saucepan, mix the sherry and gelatin; stir over low heat until the gelatin is dissolved. Stir in the sugar until completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
  3. 3 Pour cream into a bowl, and whip until light and fluffy soft peaks appear. Fold into chilled rice pudding. Serve in small bowls, topped with frozen raspberries.

By Linda Pedersen

Old Time Chicken Divan
Dinner

Old Time Chicken Divan

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Add broccoli, and cook until just tender, 3 to 4 minutes. Drain and rinse well with cold water to chill. Place drained broccoli into a 9x13 inch baking dish and set aside.
  3. 3 Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, until the flour begins to turn from white, to a pale beige, about 3 minutes. Whisk in sherry, chicken broth, and heavy cream until smooth. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5 minutes; season with salt and pepper.
  4. 4 Pour half of the hot cream sauce over the broccoli and top with chicken slices. Stir Parmesan cheese into the remaining sauce, and pour over the chicken slices. Sprinkle top with extra cheese, if desired.
  5. 5 Bake in preheated oven for 20 minutes or until heated through, then broil for a few minutes until top has turned golden brown.

By MARBALET

Crispy Teriyaki Tofu
Dinner

Crispy Teriyaki Tofu

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
  2. 2 Place cornstarch in a 1-gallon zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all tofu is coated.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
  4. 4 Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.
  5. 5 Transfer the tofu to serving plates and spoon sauce on top just before serving.

By Soup Loving Nicole