RosalindD

I have been asked to prepare Chicken Marsala for 50 people. This is for a luncheon so I don't have much time to prepare in the morning. I must do it the day before the event. I assume I shouldn't cook the chicken completely through since they will be sitting in a chafing dish for a bit. I just want to make sure the chicken isn't tough. Any ideas? Thanks!

I'll just go ahead and post the recipe. This has always been a winner for me. I make a little more sauce because it's so good and people just pour it on. MUSHROOM-STUFFED PORK TENDERLOIN You can complement it with a spicy fruit salsa. 1 cup canned low-salt chicken broth 1 cup canned beef broth 1/2 cup ruby Port 2 teaspoons minced garlic 6 tablespoons (3/4 stick) butter 1/4 cup chopped shallots 8 ounces shiitake mushrooms, stemmed, finely chopped 1 1/2 cups chopped leek (white and pale green parts only) 1/2 cup whipping cream 2 1 1/4-pound pork tenderloins (from center or thick end), trimmed, each cut crosswise in half 2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried 1 tablespoon olive oil Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside. Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool. Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper. Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 4 tablespoons butter. Cut tenderloins crosswise into slices. Arrange tenderloin slices and drizzle sauce over.

Hi Doc, Have you ever tried stuffing a pork tenderloin with mushrooms? I have a great recipe and can post it, if you like. Let me know.

The more food commercials I see on TV, the more frightened I become. Americans are losing their battle with obesity. Everytime I see these fast food places trying to outdo each other with their outrageous dishes, I am just appalled. I think about these children growing up eating all that junk. When I saw KFC's latest marvel, it made me think of hog slop. I live in Puerto Rico and so I get to see many tourists visiting Old San Juan, which is where I live. It's our colonial city. There are an incredible number of wonderful restaurants here in the old City. Chef Treviño, who was on the Food Networks Iron Chef program, has a number of really good restaurants here. The saddest thing for me to see is the number of Americans who visit Old San Juan and go straight for the McDonalds, Pizza Hut or Sizzler's. Why come all the way over here only to eat a hamburger and not savor the local cuisine? It just boggles my mind. They can't seem to let go of the junk food. Where are we heading! And the portions seem to get bigger and bigger. It's just scary.

Hello to all, I would like to know if anyone out there has taken one of those short cooking classes/vacations in France which last from one to two weeks. I am interested in taking a few during the summers but there are so many out there that frankly, seem like a waste of time. They don't spend enough time in the kitchen for my taste. Can anyone make a suggestion? Tks.

Ceylon Cinnamon is definitely the preferred cinnamon of Mexico and England. It has a citrus overtone and a beautiful, rich color. Ceylon is not as strong as Cassia nor is it as sweet.

Can anyone tell me how long Mochiko keeps? Thank you

Does anyone have a good recipe for dried fruit turkey stuffing? Would appreciate it. Oh, and I too love using the Pepperidge Farm bread stuffing and just doctoring it up a bit. I am not sure if it's because it's what I grew up with and so I have an emotional tie to it. LOL Isn't Thanksgiving without it in my home.

I would choose one that isn't on your list and surprisingly so... Ron Barrilito. Despite the fact that Ron Bacardi is a Puerto Rican rum, (with Cuban origins, of course) it is not the most popular rum on the island. Many Puerto Ricans prefer Don Q and definitely, Ron Barrilito which is produced in small quantities. Whenever I visit the States, my friends beg me to take bottles to them because apparently it is hard to find over there.

One of the popular rum cake recipes here in Puerto Rico is the Bacardi Rum Cake. It's very simple to make because you use a yellow cake mix but it is very good, very light. 1 cup chopped pecans or walnuts 1 18 1/2 oz. yellow cake mix 1 3 3/4 pkg. Jell-O Vanilla Instant Pudding and PIe Filling 4 eggs 1/2 cup cold water 1/2 cup vegetable oil 1/2 cup Bacardi dark rum If using yellow cake mix with pudding in it, omit instant pudding, add only 3 eggs and 1/3 cup oil. Glaze: 1/4 lb. butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi dark rum Heat oven to 325F. Grease & flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom. Mix all cake ingredients and pour over nuts. Bake 1 hr. Cool. Invert on serving plate. Prick top and spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 min. stirring constantly. Remove from heat and stir in rum carefully.