yourfanat wrote: I am using another tool for Oracle developers - dbForge Studio for Oracle. This IDE has lots of usefull features, among them: oracle designer, code competion and formatter, query builder, debugger, profiler, erxport/import, reports and many others. The latest version supports Oracle 12C. More information here.

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Recipes to Spice Up the Holiday Season

MISSION, KS -- (Marketwire) -- 11/22/12 -- (Family Features) Create a three course meal with little preparation, but bursting with flavor this holiday season. Start off with a Roasted Beet Salad combining beets, feta cheese, walnuts and a spicy citrus vinaigrette. Follow with a Pork Roast with Spicy Cranberry Orange Glaze seasoned with Tabasco brand Original Red Sauce. Finally, finish the evening with some sweet and spicy Chocolate Chunk Cookies, oozing with chocolate and spiced with a few dashes of Tabasco Original Red Sauce.

To find these recipes -- and more -- sure to add some zest to your holiday season, visit

Pork Roast with Spicy Cranberry-Orange Glaze
Makes 6 servings

1       5-pound pork loin center rib roast (with bone)
1       teaspoon salt
1       teaspoon ground ginger
1/2     cup sweet orange marmalade
1/2     cup dried cranberries, chopped
1       tablespoon Dijon mustard
2 1/2   teaspoons Tabasco brand Original Red Sauce
        Rosemary sprigs for garnish

Preheat oven to 350 degrees F.

Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2 1/2 hours until thermometer reaches 155 degrees F to 160 degrees F.

Meanwhile, combine orange marmalade, cranberries, mustard and Tabasco Sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.

Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.

Serving suggestion: Serve pork roast with oven-roasted butternut squash chunks and Brussels sprouts.

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