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Recipes
Beef Stew - Penzey's
By á-46
Prep. time: 30 minutes Cooking time: 3-4 hours Serves: 6
- 1 2-3-lb. beef round roast, sliced into 1-inch thick round steaks
- 4-6 TB. lard or butter
- 3 large onions, chopped
- 1 lb. button mushrooms, stems removed
- 4 carrots, peeled and sliced small
- 2 parsnips, peeled and sliced small
- 2 TB. flour
- 2 TB. fresh parsley (1-2 tsp. PARSLEY FLAKES)
- 3 lbs. potatoes, peeled and cut into chunks
- 1-2 tsp. salt, to taste
- 1/4-1 tsp. PENZEYS PEPPER, to taste
- 1/2 Cup (1 stick) butter
Oven-Roasted Sweet Potatoes and Onions
By á-46
Preheat oven to 425°
- 4 medium peeled sweet potatoes, cut into 2-inch pieces (about 2 1/4 pounds)
- 2 medium sweet onions, cut into 1-inch pieces (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon garlic-pepper blend (such as McCormick)
- 1/2 teaspoon salt
Potato Salad with Egg, Dill Pickle, and Tarragon
By á-46
In a large saucepan combine potatoes with enough water to cover by 1-inch and simmer until just tender, about 15 to...
- Recipe courtesy Gourmet Magazine
- 1 1/4 pounds small new potatoes (1 to 2 inches in diameter)
- 1 hard-cooked large egg, peeled and chopped
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/4 cup finely chopped dill pickle
- 1 tablespoon finely chopped shallot
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh tarragon leaves or 1 teaspoon dried tarragon or to taste
German Cheddar and Beer Fondue
By á-46
Combine cheeses in a bowl with flour
- For Serving:
- Recipe courtesy Rachael Ray
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
- Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in ba
- In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
- In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the
Ham and Cheese Puff Tart - Everyday Food
By á-46
1.On a floured work surface, roll each sheet puff pastry to a 10-by-13-inch rectangle
- 1 1/2 tablespoons all-purpose flour, plus more for rolling
- 2 sheets frozen puff pastry, thawed
- 1 tablespoon unsalted butter
- 1 cup whole milk
- Coarse salt and ground pepper
- Ground nutmeg
- 6 ounces thinly sliced deli ham
- 1 cup grated Gruyere cheese
- 1 large egg, lightly beaten
BEEF FILETS IN PUFF PASTRY
By á-46
In a large skillet over high heat, melt 1 tablespoon of the butter
- 2 beef filet steaks, each about 6 ounces and 1-1/2 inches thick
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 1/2 pound white mushrooms, sprinkled with 1 tablespoon lemon juice and coarsely chopped in a food processor
- 1/4 teaspoon dried thyme
- 1/2 bay leaf
- cup heavy cream
- Salt
- Freshly ground black pepper
- 1 sheet store-bought frozen puff pastry, thawed
- 1 egg, lightly beaten with 1 tablespoon cold water
- Marsala Sauce
Shrimp and Chorizo Kababs
By á-46
Marinate large shrimp and sliced chorizo in 1/4 cup each olive oil and minced roasted red pepper, 1 tablespoon cog...
- Large Shrimp
- Chorizo Sausage
- Olive oil
- minced roasted red pepper
- 1 TBS cognac
- minced parsley
- garlic
Halibut Fish Sticks
By á-46
A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick
- •1 1/4 cups panko (Japanese breadcrumbs)
- •1 large egg
- •1 1/2 pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
- •3 tablespoons olive oil, divided
- •INGREDIENT TIP
- The panko (Japanese breadcrumbs) for the fish sticks can be found in the Asian foods section of some supermarkets, as well as at Asian markets
Chipotle Chicken and Sweet Peppers -American Profile
By á-46
1. Combine all ingredients except oil in a deep skillet or Dutch oven; bring to a boil over high heat
- Serve this spicy dish with mashed potatoes.
- 1 pound frozen boneless skinless chicken breasts
- 1 pound frozen pepper stir-fry
- 1 (14 1/2-ounce) can stewed tomatoes, undrained
- 1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
LAZY DAY CROCK POT LASAGNA
By á-46
In a large skillet brown the beef completely and drain off any remaining fat
- 1 bag of frozen cheese ravioli 25 oz
- 1 lb ground beef browned
- 3 cans crushed tomatoes 14 or 15 oz each
- 1 tablespoon of Italian Seasoning
- 1 tablespoon of Garlic Salt
- 4 cups of mozzarella cheese
- 1/4 cup parmesan cheese optional