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Recipes
Heartland-Style Smothered Steak
By SEFeiler
Progresso® beef flavored broth provides a simple addition to this slow-cooked beef recipe ? perfect for a hearty d...
- 2 lb boneless beef round steak, cut into 8 pieces
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 3 medium carrots, chopped (1 1/2 cups)
- 2 medium stalks celery, sliced (1 cup)
- 1 cup Progresso® beef flavored broth (from 32-oz carton)
- 1/2 cup red wine or Progresso® beef flavored broth
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried minced garlic
Beef Short Ribs
By SEFeiler
Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Braised Short Ribs
By SEFeiler
Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Michaels Strahan's Bulgogi Beef
By SEFeiler
Cut 2 lbs Beef- round steak into thin inch wide strips, taking out all the fat Marinate the beef in 1/3 cup soy ...
- 2 lbs Beef- round steak
- 1/3 cup soy sauce
- 1/4 cup sesame seed oil
- 1 clove garlic
- 1 regular onion
- 1 bunch scallions
- 2 green peppers
Ice Cream
By SEFeiler
Homemade ice cream for the ice cream freezer
- 1 cup milk
- 3/4 cup sugar
- 2 cup heavy cream
- 2 tsp vanilla
- fruit if desired
Bobby Flays grilled tilapia with a lemon butter sauce
By SEFeiler
Rub talapia with olive oil s & p grill fish 4 mins on each side
- shallot
- white wine
- lemon zest
- lemon juice
- put all above in sauce pan. Heat until it is reduced and concentrated. Add a touch of heavy cream adn whisk. Add unsalted butter whisk until melted. s & p
- Remove from heat. Stir in capers.
Guy Fieri's Beef Bourginon
By SEFeiler
In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershi...
- 1 1/2 cups red wine
- 2 teaspoons salt, divided
- 2 teaspoons freshly cracked black pepper, plus more for seasoning
- 2 tablespoons Worcestershire sauce
- 2 pounds rib-eye steak, cut into 3/4-inch cubes
- 1/2 pound bacon, diced
- 3 tablespoons olive oil, if needed
- 3/4 cup carrots, diced
- 3/4 cup parsnips, peeled and diced
- 1 cup pearl onions, frozen
- 1/4 cup all-purpose flour
- 2 tablespoons minced garlic
- 3 cups beef stock
- 2 teaspoons freshly chopped thyme leaves
- 1/2 cup freshly chopped Italian parsley leaves
- 2 teaspoons freshly chopped oregano leaves
- 3 tablespoons grated Parmesan
- 1 cup store-bought fried onions
Buttermilk Chicken
By SEFeiler
1. Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes)
- 1/4 cup butter
- 4 bone-in chicken breasts (about 2 1/2 pounds)
- 1 1/2 cups buttermilk, divided
- 1/2 teaspoon freshly ground pepper
- 3/4 cup all-purpose flour
- 1 1/2 cups sliced baby portobello mushrooms
- 1 1/2 teaspoons chopped fresh thyme
- 1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
"Mama's" Fried Chicken
By SEFeiler
Sprinkle chicken with salt and pepper
- 1 (3- to 4-pound) whole chicken, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups buttermilk
- Self-rising flour
- Vegetable oil
Salmon with Dill and Caper Sauce
By SEFeiler
Serves 4
- 2 Tbsp olive oil
- 4 6oz pieces skinless salmon fillet
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 lb green beans, trimmed
- 1/2 cup plan low fat greek yogurt
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp chopped fresh dill, plus more for garnish
- 1 tbsp chopped capers