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Recipes
BEEF TENDERLOIN STEAKS WITH ROQUEFORT SAUCE
By pat1908
Makes: 4 BUY QUALITY BEEF TENDERLOIN SERVE WITH QUALITY RED WINE
- 4 Tbsp butter
- 2 tsp all purpose flour
- 1/2 cup dry white wine
- 1/3 cup finely chopped shallots
- 2/3 cup crumbled Roquefort cheese (about 3 ounces)
- 1/4 cup whipping cream
- 4 6 to 8 ounce beef tenderloin steaks (about 1 inch thick)
- .
GLAZES
By pat1908
Tangy Orange: Whisk 1 cup orange marmalade with ¼ cup regular prepared mustard and ¼ cup brown sugar
- Tangy Orange: Whisk 1 cup orange marmalade with ¼ cup regular prepared mustard and ¼ cup brown sugar.
- Apple Thyme: Whisk 1 cup apple jelly with 2 tsp Dijon and 1 tsp dried thyme.
- Apricot Dijon: Whisk 1 cup apricot jam with 2 tsp Dijon and ¼ cup brown sugar.
- Maple Glaze: Whisk ½ cup maple syrup with ½ cup brown sugar and 1 tsp dry mustard.
- Sherried Currant Sauce: Bake ham in 1 cup Port or sherry. Combine cup red currant jelly, finely grated peel of 1 orange, 2 Tbsp Dijon,
- And ¼ cup pan drippings.
POTATOES -- GARLIC MASHED POTATOES
By pat1908
Makes: 4 servings
- Makes: 4 servings
- 1 1/4 pounds russet potatoes, peeled, cut into 1/2 inch pieces
- 1/4 cup milk
- 6 large garlic cloves, peeled, crushed
- 1/4 cup whipping cream
- 1/4 cup butter, room temperature
CHICKEN - GREEN-CURRY CHICKEN WITH PEAS AND BASIL
By pat1908
Serves: 4
- Serves: 4
- 2 tsp olive oil
- 1 cup chopped onion
- 2 tsp minced fresh ginger
- 1 pound skinless boneless chicken breast halves, cut into strips
- 1 cup canned unsweetened coconut milk
- 1/2 cup canned low-salt chicken broth
- 1 Tbsp Thai green curry paste
- 4 Tbsp thinly sliced fresh basil
- 1 Tbsp chopped fresh cilantro
- 1 1/2 cups snow peas, stringed
- 1/4 cup thinly sliced green onions
- Cooked rice
Chile Italian Sausage and Beef
By pat1908
Very very good
- 2 lbs Stewing beef
- 1 1/2 lbs Italian Sausage
- 2 lbs Lean ground beef
- 1 lb ground pork
- 4 TBSPNS Veg oil
- Flour for coating meat
- 2 sweet yellow onions, chopped
- 6 garlic cloves chopped
- 6 TBSPNS chile powder
- 3 TBSPNS ground cumin
- 2 TBSPNS red chile pepper flakes
- 1 TBSPN Oregeno flakes
- 1 TBSPN Ground Jalapeno or flakes
- 6 Beef bullion cubes dissolved in a cup of hot water
- 1 28 oz can of diced tomatoe
- 1 6 oz can tomatoe paste
- 28 oz water
- 1/4 cup cider vinegar
- 1/2 cup sugar
- 1/2 cup corn flour mixed with H2O into a paste
- Salt and Pepper
BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE
By pat1908
Makes: 45 APPETIZERS
- Makes: 45
- 6 Tbsp soy sauce
- 1/4 cup plus 2 tsp minced peeled fresh ginger
- 1/4 cup rice vinegar
- 3 Tbsp honey
- 1/2 pound lean ground beef
- 1 cup chopped broccoli florets
- 3/4 cup chopped onion
- 1 large egg
- 1 1/2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 12-ounce package wonton wrappers
- 2 Tbsp oriental sesame oil
LIME DIP
By pat1908
In large skillet heat oil over medium high heat and sauté shallot, garlic, and paprika for 2 minutes or until gold...
- ¼ cup sour cream
- 2 Tbsp mayo
- 1 tsp grated lime rind
- 1 Tbsp lime juice
- Wish together sour cream, mayo, lime rind and juice in a bowl.
- Shrimp
- 2 Tbsp vegetable oil
- 1 large shallot, minced
- 1 Tbsp smoke paprika (no substitute)
- 2 cloves garlic minced
- 2/3 cup dry white wine
- 1 lb jumbo raw shrimp, deveined
- 2 Tbsp chopped fresh cilantro
CHICKEN Creamy Cajun Chicken Pasta
By pat1908
This zesty Cajun-style pasta is full of lean chicken, peppers and onions
- Ingredients:
- 6 servings, about 1 1/2 cups each Prep 30 mins Cook 30 mins
- 8 ounces whole-wheat fusilli or rotini
- 1 tablespoon canola oil
- 2 slices bacon, chopped
- 1 large sweet onion, halved and thinly sliced
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
- 1 medium green bell pepper, sliced
- 3 cloves garlic, minced
- 4 teaspoons Cajun seasoning (see Tip)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 28-ounce can crushed tomatoes
- 1/3 cup reduced-fat sour cream
- 1/2 cup sliced scallions for garnish
BEEF TENDERLOIN STEAK MEDALLIONS WITH COGNAC SAUCE
By pat1908
STEAK TENDERLOIN MAKES 2 SERVE WITH FINE RED WINE BUT QUALITY BEEF TENDERLOIN
- 2 Tbsp unsalted butter
- 1/4 cup chopped shallots
- 1 tsp (packed) brown sugar
- 1 cup canned low-salt chicken broth
- 1/2 cup Cognac or brandy
- 1/4 cup shipping cream
- 2 4 to 5-ounce beef tenderloin steaks (each about 1 inch thick)
- Fresh chives
CHICKEN WINGS CHINESE Jacqueline
By pat1908
Place wings in a single layer in a heavy baking dish
- 2 lbs chicken wings cut in 3 at the joints.
- Marinate them in a mixture of
- 1/3 cup melted honey
- 1/3 cup dark soya sauce
- 1 clove garlic, minced