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Recipes
Tenderloin Roast With Port-Stilton Jus
By arthurlemay
Preheat the oven to 350 degrees
- 1 center cut tenderloin roast (about 2 pounds)
- 2 tablespoons grape seed or canola oil
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish
- pinch salt to tast
- pinch freshly ground black pepper to taste
- 3 tablespoons butter
- 1/4 cup shallots, minced
- 3/4 cup tawny or late-bottled vintage port
- 2 tablespoons balsamic vinegar
- 2 sprigs thyme
- 2 cups veal or beef stock
- 1/4 cup Stilton cheese, crumbled
Shrimp Primavera, The Olive Garden's
By arthurlemay
To Make The Sauce: Melt the butter in a 3 quart saucepan
- For The Sauce:
- 6 tablespoons butter
- 1 tablespoon garlic, minced
- 1 envelope Knorr's new burg sauce
- 1 can (32 ounces) crushed tomatoes
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- For The Vegetables:
- 2 tablespoons butter
- 1/2 pound mushrooms, quartered
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1/2 cup onion, chopped
- For The Pasta:
- 1 pound penne pasta
- 1 pound shrimp, cooked
- 1/4 cup Parmesan cheese, for garnish
Congo Bars, Colleen's
By arthurlemay
Preheat oven to 350 degrees
- 1 pound light brown sugar
- 3/4 cup margarine
- 2 3/4 cups King Arthur flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 eggs, lightly beaten
Minestrone Soup, Davio's
By arthurlemay
In a large pot, combine the chicken stock, tomatoes and wine
- 12 cups chicken stock
- 8 ounces plum tomatoes, cut in 1-inch pieces
- 1/2 cup red wine
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 1/12 cups celery, julienned
- 1 1/2 cups carrots, julienned
- 2 cups cabbage, finely sliced
- 1/2 cup, Parmesan cheese, grated
- 2 tablespoons fresh sage, snipped
- salt and pepper to taste
Rice Noodles with Snow Peas
By arthurlemay
this recipe goes well with caramelized scallops (see recipe)
- 1/2 pod wide rice noodles
- 8 ounce snow peas
- salt and pepper to taste
- 2 tablespoons toasted sesame seeds
- 3 tablespoons toasted sesame oil
Macaroni & Cheese, With Three Cheeses
By arthurlemay
Preheat oven to 350 degrees
- 4 tablespoons butter
- 1/4 cup King Arthur flour
- 4 cups milk, hot
- 1/2 teaspoon salt
- 1/4 teaspoon Tabasco sauce, or to taste
- 1/4 teaspoon ground nutmeg
- 8 ounces mozzarella cheese, grated
- 1/2 cup Parmesan cheese, grated
- 15 ounces (1 container) Ricotta cheese
- 1 pound macaroni
- 2 tablespoons parsley, chopped
Pizza Dough
By arthurlemay
Preheat the oven to 500 degrees
- 2 cups warm water (105-115 degrees)
- 1 packet active dry yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons olive oil
- 5 1/2 cups King Arthur flour, plus 1/2 cup flour
- 1/4 cup yellow corn meal
- 1 teaspoon olive oil
Macaroni & Cheese, Deluxe
By arthurlemay
Preheat oven to 350 degrees
- 1/2 pound sharp cheddar cheese, grated
- 3/4 pound macaroni
- 8 tablespoons butter
- 4 tablespoons King Arthur flour
- 2 cups milk
- 1 cup heay cream
- 1/4 teaspoon cayenne pepper
- 1/3 cup bread crumbs
Clam Chowder, Anthem Kitchen & Bar
By arthurlemay
Delicious, thick chowder
- 2 6 1/2 ounce cans chopped clams
- 16 ounces clam juice
- 32 ounces half & half
- 2 large Yukon gold potatoes, diced medium
- 2 ribs celery, diced small
- 1 large Spanish onion, diced small
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon coarse-ground black pepper
- 1 tablespoon fresh thyme, chopped
- 4 ounces butter
- 4 ounce King Arthur flour
- Tabasco to taste (optional)
Steak Au Poivre with Courvoisier Sauce
By arthurlemay
This Steak au poivre is a french dish that consists of sirloin steak, coated with loosely cracked peppercorns and t...
- COURVOISIER SAUCE:
- 4 sirloin steaks, well trimmed
- 1/2 cup cracked black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter, blended with 3 tablespoons olive oil*
- 2 medium shallots, peeled and diced
- 2 tablespoons ground black pepper
- 1/4 cup Courvoisier cognac
- 1 pint beef broth
- 1 pint heavy cream
- 2 tablespoons butter
- 2 tablespoons flour