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Recipes
Prime Rib with Red Wine-Thyme Butter Sauce
By gstark
For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt an...
- 2 sticks unsalted butter, at room temperature
- 1/4 cup fresh thyme leaves
- Kosher salt and freshly ground black pepper
- One 12- to 14-pound prime rib, trimmed of some excess fat
- 11 large cloves garlic, 8 whole and 3 chopped
- Canola oil, for brushing
- Kosher salt and freshly ground black pepper
- 3 shallots, chopped
- 1 bottle Cabernet Sauvignon
- Few splashes Cabernet Sauvignon vinegar
- 4 cups homemade roasted chicken stock, warmed
- 12 whole black peppercorns
- Chopped fresh parsley, for garnish
Peach Smash
By gstark
Place all ingredients in blender
- 6 oz pineapple juice concentrate
- 1 ounce run
- Fresh peach or frozen peaches
- 1 tbsp triple sec or cointreau
- Ice cubes
- Mint sprig dipped in powdered sugar
Sausage and Goat Cheese Egg Casserole : Recipes : Cooking Channel
By gstark
Preheat the oven to 325 degrees F
White balsamic vinegar dressing
By gstark
Hillcrest - Serve with Quinoa Salad
- 1/2 cup white balsamic vinegar
- 1 cup extra virgin olive oil
- 1 minced shallot
- 1 tbls honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp minced fresh thyme
- 1 tsp minced fresh tarragon
- 1 tsp dijon mustard
Shrimp and Bacon Dip - Recipe.com
By gstark
1. Combine all ingredients in a 1
- see savings 2 8 ounce packages cream cheese, softened
- see savings 2 green onions, chopped
- see savings 1 cup sour cream
- see savings 1 5 ounce package shredded Swiss cheese
- see savings 1/3 cup shredded Parmesan cheese
- see savings 1/4 teaspoon ground red pepper
- see savings 5 pieces bacon, cooked and crumbled
- see savings 1 pound cooked medium shrimp, peeled and deveined
- see savings Assorted crackers
- see savings Raw vegetables
Chicken Piccata
By gstark
The lure for the cover recipe is that it’s described as a restaurant-style meal that a beginner cook can prepare...
- 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
- salt and black pepper
- all-purpose flour
- nonstick spray
- 2 Tbsp. vegetable oil
- 1/4 cup dry white wine
- 1 tsp. minced garlic
- 1/2 cup low-sodium chicken broth
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. drained capers
- 2 Tbsp. unsalted butter
- fresh lemon slices
- chopped fresh parsley
How to Cook an 8- to 10-Pound Beef Tenderloin
By gstark
Oven Step 1 Allow beef to stand at room temperature for 30 minutes before cooking
- 10 # Beef Tenderloin
- Ingredients
- 1 (4 to 5 pound) fillet of beef, trimmed and tied
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/fillet-of-beef-recipe.html?oc=linkback
Stuffed Mushrooms
By gstark
Directions 1. Clean mushrooms
- 24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
- Nonstick cooking spray
- 1/4 cup sliced green onion (2)
- 1 clove garlic, minced
- 1/4 cup butter or margarine
- 1/2 cup fine dry bread crumbs
- 1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
- 2 strips crisp cooked bacon, crumbled (1/4 cup)
Guacamole Taco Dip
By gstark
Mix avocado, lemon juice, sour cream and cream cheese
- Avocado
- Lemon Juice
- Sour Cream
- Cream Cheese
- Chopped Lettuce
- Chopped tomatoes
- Shredded Cheese
- Hamburger
- Salsa
Roasted Brussel Sprouts
By gstark
Preheat the oven to 400 degrees F
- 12 Brussels sprouts
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper flakes
- 1/4 cup pine nuts
- 2 slices slab bacon or pancetta, cut into lardons
- 1 block Parmigiano-Reggiano
- Cooked onions, sliced thin