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Recipes
New York Strip Steak with Red Wine Mushroom Sauce
By mkuchel
Recipe courtesy The Neelys
- 2 tablespoons olive oil
- 2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick
- Kosher salt and freshly ground pepper
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely chopped
- 2 teaspoons chopped fresh thyme leaves
- 1 cup dry red wine
- 3 tablespoons butter
Perfect Puddles
By mkuchel
instead of filling use a chocolate candy kiss
- Crust:
- 1/2 c. butter, softened
- 1/2 c. creamy peanut butter ( Good Brand if Possible)
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 1 egg
- 1/2 t. vanilla extract
- 1-1/4 c. all-purpose flour
- 3/4 t. baking soda
- 1/2 t. salt
- Filling recipe:
- 1 c. semi-sweet chocolate chips or Combine Dark and Semi-Sweet
- ( I did this), also maybe just use only Bittersweet, but I have not tried.
- 1 c. butterscotch chips
- (if you don't like butterscotch, just use milk chocolate chips)
- 1-14 oz. can sweetened condensed milk
- 1 t. vanilla extract
No-Fuss Swiss Steak
By mkuchel
In a large skillet, brown beef in oil over medium-high heat; drain
- 3 pounds beef top round steak, cut into serving-size pieces
- 2 tablespoons canola oil
- 2 medium carrots, sliced
- 2 celery ribs, sliced
- 1-3/4 cups water
- 1 can (11 ounces) condensed tomato rice soup, undiluted
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 1/2 teaspoon pepper
- 1 bay leaf
LEFSE
By mkuchel
This is my mom's recipe, that we have been using for years at holidays
- 3 CUPS FLOUR
- 2 TBLSP SHORTENING HEAPING {CRISCO}
- 1 TSP SALT
Pina Colada Smoothie
By mkuchel
Recipe courtesy Paula Deen
- 1 cup fresh pineapple chunks
- 1 cup unsweetened coconut milk
- 1 banana
- 1/4 cup ice cubes
- 2 teaspoons honey, optional
- Pineapple wedges, for garnish
Jalapeno Popper Dip Recipe
By mkuchel
In a food processor, add the first 6 ingredients and process until smooth
- 2 (8 ounce) packages cream cheese, room temp
- 1 cup mayonnaise
- 1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
- 1/2 cup Parmesan cheese
- 1 (4 ounce) can chopped green chilies
- 1 (4 ounce) can sliced jalapenos - double if you like heat
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese
- 1/2 stick butter, melted
Quick and Easy Pizza Crust
By mkuchel
It's extremely easy to double, so we usually make a double batch and put one pizza in the freezer to eat sometime ...
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/2 cups bread flour
- 2 tablespoons olive oil(add 2 tsp Italian seasoning and 1 tsp garlic powder)
- 1 teaspoon salt
- When using jarred active dry yeast, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.
Mexican Rice
By mkuchel
1 Adjust rack to middle position and preheat oven to 350
- 12 ounces tomatoes, very ripe and cored
- 1 medium white onion
- 3 medium jalapenos
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 minced garlic cloves
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1 1/2 teaspoons salt
- 1/2 cup fresh cilantro, minced
- 1 lime
Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino
By mkuchel
Directions For the shrimp and artichokes: Preheat the oven to 450 degrees F
- 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper
- 3 artichokes, cleaned and chokes removed, cut into wedges
- 3 cloves garlic, sliced
- 1/4 cup white wine
- 1/4 cup chicken stock
- Salt
- 1 pound fresh tagliatelle
- 2/3 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons roughly chopped fresh parsley
Super Soft Caramel Popcorn
By mkuchel
Easy to make but quite addictive, this yummy treat never lasts long at my house!
- 1 1/4 cups brown sugar
- 1/2 cup light corn syrup
- 1/2 cup margarine or 1/2 cup butter
- 1 dash salt
- 7 ounces sweetened condensed milk (half of a 14 oz can)
- 1/2 teaspoon vanilla
- 6 quarts popped corn