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Recipes
Peppered Beef Tenderloin with Balsamic Strawberries
By MissHeather
Sprinkle steaks with brandy, cover and refrigerate for 30 minutes
- 4 8-ounce beef tenderloin
- 1 tablespoon brandy
- 2 tablespoons butter
- 4 teaspoons cracked peppercorns
- 1/2 teaspoon salt
- 2 tablespoons minced shallots or red onion
- 1/4 cup balsamic vinegar
- 2 cups quartered or sliced strawberries
Pork Dumplings with Peanut Sauce
By MissHeather
Peanut sauce; In a saucepan, bring all ingredients to a boil, stirring with a whisk
- Dumplings:
- Peanut Sauce;
- 3/4 C water
- 1/2 C crunchy peanut butter
- 1 T honey
- 2 T soy sauce; approx
- 1 tsp sesame oil
- salt and pepper
- 1/2 lb lean ground pork
- 1 , 20 gram package dried shitake mushroom, rehydrated and chopped
- 1 green onion, chopped
- 1 T fresh ginger, finely chopped
- 1 T soy sauce
- 1/2 tsp sesame oil
- 34 squares wonton wrappers
- 3 T peanut oil
Shell Casserole
By MissHeather
In a skillet, cook ground beef and onin until red colour disappears
- 1 lb lean ground beef
- 1 small onion, chopped
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/4 C flour
- 1 1/4 C hot water
- 2 tsp beef bouillon granules
- 2 T red wine
- 6 oz large shell-shaped pasta
- 1 , 2oz can sliced mushrooms, drained
- 1 C sour cream
Buttermilk Pancakes
By MissHeather
In medium sized bowl, mix flour, sugar, baking powder, baking soda and salt
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 3/4 cups buttermilk
- 2 tablespoons vegetable oil
Chicken Satay with Spicy Peanut Mopping Sauce
By MissHeather
Combine peanut butter, ketchup and orange juice in blender or food processor
- 1/2 cup peanut butter
- 1/2 cup ketchup
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 green onions, chopped
- 1 clove garlic
- 2 teaspoons lemon juice
- 1 teaspoon hot pepper sauce
- 4 skinless boneless chicken breast
- 1/4 teaspoon salt and pepper
Chocolate roll
By MissHeather
Line greased 10x15 jelly roll pan with parchmennt paper
- Filling:
- 6 egg white, room temperature
- 1/4 C granulated sugar
- 6 egg yolks
- 1/2 C granulated sugar
- 6 T cocoa
- 1/2 tsp vanilla
- 2/3 C semisweet chocolate chips
- 2 T water
- 1 1/2 C whipping cream
Pecan Rice
By MissHeather
In food processor or blender, process pecans until finely ground
- 1/4 C pecan halves
- 2 tsp vegetable oil
- 2 onions, chopped
- 1 stalk celery, chopped
- 2 C chicken or vegetable stock
- 1 C long grain rice
- 1/2 tsp chili powder
- salt and pepper
- chopped toasted pecans (optional)
Pesto Beef Kabobs
By MissHeather
Cut steak into 1-inch cubes
- 1 pound top sirloin grilling steak
- 1/3 cup prepared pesto
- 2 tablespoons olive oil
- 1 tablespoon wine vinegar
- 2 cloves garlic, minced
Chicken Stir Fry with Lemon and Capers
By MissHeather
Heat a wok until very hot; add 2 teaspoons of the oil and swirl it around to coat the side
- tablespoon olive oil
- 1 red onion, cut into thin wedges
- 1 1/2 tablespoons butter
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 teaspoons lemon rind, cut in thin strips
- 2 tablespoons salted baby capers, rinsed and drained
- 1/3 cup lemon juice
- 1/4 cup slivered fresh basil
Moroccan Spiced Chicken Salad
By MissHeather
Preheat broiler. Combine 1/2 tsp paprika and /14 tsp salt; rub over chicken
- 1 tsp paprika
- 3/4 tsp salt
- 2 skinless, boneless chicken breast halves
- 1 C couscous
- 2 1/2 C boiling water
- 2 C cold water
- 3/4 tsp ground ginger
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cinnamon
- 3 carrots, halves lengthwise and thinly sliced
- 2 green peppers, cut into 1" pieces
- 1 large tomato, finely chopped
- 4 tsp olive or other vegetable oil
- 1 T honey
- 1/4 tsp pepper
- 1/3 C chopped fresh parsley