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Recipes
Beef: Pan Steak
By Golfwidow7
HEAT oil in large nonstick skillet on medium-high heat
- 2 tsp. olive oil
- 1 onion, sliced
- 1 portobello mushroom, sliced
- 1/2 tsp. ground black pepper
- 2 beef t-bone steaks (1 lb.), 1/2 inch thick
- 1 cup fat-free reduced-sodium beef broth
- 3 Tbsp. A.1. Original Sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. flour
- 1 cup hot mashed potatoes
Beef: Stuffed Cabbage
By Golfwidow7
Use minute rice, long grain rice stays to crunchy
- For the filling:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar or to taste
- 1/4 cup red wine
- 2 garlic cloves, minced
- 1/2 cup light brown sugar, lightly packed
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
BLT Dip
By Golfwidow7
Mix sour cream and mayo, stir in bacon
- 1 cup sour cream with chives and onions (or onion dip)
- 1/4 cup mayo or salad dressing
- 1/2 cup crumbled, cooked bacon (approx. 8 slices)
- 1 1/2 cup shredded romaine lettuce
- 1/2 cup chopped Roma tomatoes (Take the inside goop out)
- 1 TB fresh chives
- 1 10 ounce loaf french bread - cut into 32 1/4 inch slices (not 31; not 33- :-)
Bell Pepper, Roasted Red and Goat Cheese Bites
By Golfwidow7
Kitchen Tips Be sure to store goat cheese in the refrigerator, tightly wrapped in plastic and away from eggs, butte
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 container (5 oz) goat cheese
- 2/3 cup roasted red bell peppers (from 15-oz jar), drained, patted dry with paper towel and cut into 1/2-inch pieces
- 2 1/2 teaspoons finely chopped fresh oregano leaves
- 2 teaspoons extra-virgin olive oil
- 1/4 to 1/2 teaspoon garlic powder
- Small fresh oregano leaves
STOCK, BASIC BROWN
By Golfwidow7
Preheat the oven to 450 degrees F
- 7 pounds beef marrow bones sawed into 2-inch pieces
- 8 ounces tomato paste
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 cups dry red wine
- 20 peppercorns
- 5 garlic cloves, peeled
- 5 bay leaves
- 1 tsp. thyme
- Salt and pepper
- 1 1/2 gallons of water
Beef: Steak au Poivre, Balsamic
By Golfwidow7
1. Heat a large cast-iron skillet over high heat
- 2 (8-ounce) New York strip steaks (about 1 inch thick), trimmed
- 1/4 teaspoon kosher salt
- 2 tablespoons cracked mixed peppercorns
- 1 tablespoon olive oil
- 1/3 cup finely chopped shallots
- 1/2 cup fat-free, less-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
Scones, Cream with Currants
By Golfwidow7
Preheat the oven to 425 degrees F
- 1 3/4 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 3 tablespoons sugar
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated
- 2 teaspoons finely grated orange zest
- 1/4 cup dried currants
- 1 large egg
- 4 to 5 tablespoons heavy cream or half-and-half
- Copyright 2001 Television Food Network, G.P. All rights reserved
Pignoli Cookies
By Golfwidow7
Preheat the oven to 350 degrees F
- One 15-ounce can gluten-free almond paste,
- finely crumbled
- 1 cup confectioners' sugar
- 2 tablespoons honey
- Pinch ground cinnamon
- Pinch fine salt
- 2 large egg whites
- 1 lemon, zested
- 1/2 to 3/4 cups pine nuts
Sauce, Horseradish Cream
By Golfwidow7
Whisk cream in medium bowl until thick but not stiff
- 1 cup heavy cream1/4c.
- finely grated peeled fresh horseradish
- 2 tbsp coarse grain mustard
- Kosher salt and freshly ground black pepper
Soft Polenta with Mascarpone
By Golfwidow7
Michael Symon's Technique tip: Slowly stream the polenta into the stock while whisking constantly to avoid lumps
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 4 cups chicken stock or water
- 2 cups course polenta (not quick cooking)
- 1/4 cup mascarpone
- 1/4 cup grated Parmesan cheese, plus more for serving