Here are some free, delicious recipes courtesy of Ryan's.  Check back often for new, updated, free recipes!

Miss Sydney's Soaked Pork Tenderloin, Beet Juice and Red Wine Couscous and Apple Fennel Slaw


1 pork tenderloin, cut into 8 medallions and marinated in Miss Sydney's Original Marinade for at least 1 hour
1 cup beet juice (Either 2 large red beets in a juicer or use juice from 2 cans of red beets).
2 green apples
2 fennel sliced thin
1 1/2 cup mayonnaise
2 cup uncooked couscous
1 cup red wine (merlot)


Preheat oven at 350 degrees.
Sear the pork tenderloin in a hot pan on both sides and finish in the oven for about 10 minutes.
While pork is cooking, combine beet juice and red wine in a pot and bring to a boil.
Pour beet juice and red wine over the uncooked couscous and steep (cover it) for 2-3 minutes.  Set aside.
As couscous steeps, julienne (slice thinly) the apple and fennel combine with mayo to create coleslaw.  Season with salt and pepper to taste. Set aside.
To plate, scoop out couscous, followed by the apple fennel slaw.  Then add the pork.

Yields two servings.

Chef AJ's Chilled White Chocolate Soup, with Stuffed Blueberry White Chocolate Pancakes

Step 1: White Chocolate Soup

3 cups half-n-half
2 cups heavy cream
8 egg yolks
3 oz granulated sugar
10 oz finely chopped white chocolate

Combine yolks and sugar in a bowl, mix till incorporated.  Set aside.
Combine heavy cream and half-n-half in a tail pot, bring to a boil.
Slowly pour cream mixture into yolk and sugar mixture.
Then pour the entire mix back into the tail pot that the heavy cream and half-n-half was in.  Cook for 1-2 minutes stirring constantly.
Then pour mixture over chopped white chocolate and whisk until combined.
Let cool in refrigerator for about 6-8 hours or until chilled all the way through.

NOTE: Reserve 4 cups of white chocolate soup for pancake mixture.

Step 2: Pancakes

2 1/4 cup of Bisquik Mix
4 cups white chocolate soup mix
1 pint fresh blueberries

Combine the Bisquik and white chocolate soup mix in a bowl and whisk until incorporated.
In a non-stick skilled at medium temperature, cook the pancake and set aside till cooled to room temperature.


Roasted Red Potatoes

3 lbs. New Red Potatoes
1 small Spanish Onion
6 Fresh Basil Leaves
6 oz. Butter
1/4 Cup Parmassan Cheese
1 pinch salt/1 pinch pepper
1/2 tlbs Garlic Powder

Cut Red Potatoes into 1/4 inch chunks.  Place in 10 x 12 glass baking dish.
Chop 1 small onion.  
Six basil leaves.
In saute pan melt 2 oz butter.  Add onion and basil saute until onion slightly brown.
Take off burner.  Add 1 pinch salt, 1 pinch pepper, 1/2 tlbs Garlic Powder.
Preheat over to 375.
Pour mixture over potatoes.  Toss.  Put in oven.
Cook 25-30 minutes tossing once again half way through cooking time.
Add 1/4 cup Parmassan Cheese last 5 minutes of cooking.


Fresh Green Beans with Bacon

1 lb. Fresh Green Beans
1 12oz. Package Bacon
4 oz. Butter
To taste: salt/pepper/garlic powder Cook Bacon until cooked (but not crisped).

Drain set aside to cool.
Clip ends of green beans - rinse.
Place green beans in boiling water.
Cook 6-8 minutes.  Do not overcook.
Break up bacon in small pieces.  Set aside.
Drain green beans.
In same pot melt 4 oz butter.
Add a pinch of salt, pepper, and garlic powder.
Add green beans and bacon.  Toss and serve.


Stuffed Mushrooms

2 8oz. packages Cream Cheese
1 12oz. package Bacon
25-30 Med Mushrooms Cook Bacon until done (not crispy).

Drain, let cool.
De-stem and wash mushrooms.
Put on large cookie sheet.
Put 2 8oz. packages of cream cheese in large bowl.
Break up bacon into small pieces.
Mix in with cream cheese.
Preheat oven to 375.
Stuff mushrooms with mixture.
Place in oven for 20-25 minutes until mushrooms are cooked.