My recipes - Keyingredient

Scrambled-Egg and Sausage Pocket Pastries

By mirelsonp

Recipe source: Martha Stewart Living | March 2018

1 1/4 1 1/4 1/4 cups whole-wheat flour
1 1/4 1 1/4 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1 1 tablespoon sugar
Kosher salt and freshly ground pepper
2 2 2 sticks cold unsalted butter, cut into small pieces
6 to 8 6 to 8 8 tablespoons ice-cold water
7 7 7 large eggs
2 2 2 tablespoons whole milk
12 12 12 ounces uncooked breakfast sausage, casings removed
1 1 1 cup grated sharp cheddar (4 ounces)
2 2 2 tablespoons minced fresh chives
DIRECTIONS
2 2. to 1 to 1 to 1 clean work surface; divide in half. Wrap each half in plastic and press to form a flat rectangle. Refrigerate until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.
3 3. 10-by-14-inch 30 a lightly floured piece of parchment, roll out each piece of dough into a 10-by-14-inch rectangle. Refrigerate until firm, about 30 minutes.
2 to 3 are soft and just set, 2 to 3 minutes. Remove from heat, sprinkle with cheese and chives, and stir in sausage. Let cool slightly.
to 9 to seal egg-wash grid. Using a pizza cutter, cut into 9 rectangles.
6 6. 2 to 15 between 2 parchment-lined baking sheets. Use a fork to score edges of each pastry. Brush tops with egg wash, then dock a few vents in top crusts with fork. Season with pepper. Refrigerate until firm, 15 minutes.
7 7. 30 Bake, rotating sheets once, until golden brown, about 30 minutes. Let cool slightly before serving.
COOK'S NOTES
to to 350-degree 20 and then frozen for up to a month: Just transfer completely cooled pockets to a resealable plastic bag and freeze. Reheat in a 350-degree oven for 20 minutes.

0/5 (0 Votes)

Pan-Seared Polenta With spicy tomato-Basil Sauce

By mirelsonp

Preheat oven to 350F. Place 15x10x2-inch glass baking dish on rimmed baking sheet

8 cups water
5 tablespoons (or more) olive oil, divided
2 teaspoons salt
2 cups polenta (coarse cornmeal)*
1/4 tespoon freshly ground black pepper
Spicy tomato-Basil Sauce
Fresh basil sprigs (for garnish; optional)

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Grilled Filet Mignon with Brandy Mustard Sauce

By mirelsonp

Be sure to have all the sauce ingredients ready to go before starting the meat

4 6-ounce filets mignons
1 tablespoon olive oil plus more for brushing
Kosher salt and freshly ground black pepper
10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
2 shallots, finely chopped (about 1/2 cup)
1/2 cup brandy
1/2 cup low-salt beef broth
2 tablespoons Dijon mustard
2 teaspoons fresh thyme leaves
1/2 cup heavy cream
Cayenne pepper
2 tablespoons thinly sliced fresh chives

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Empanadas

By mirelsonp

Recipe source: Ladies Home Journal - June 2014; Author Diana Bosse's article: "Dad's Secret Recipe"

1/2 lb. ground beef
1 red or green bell pepper, chopped
1/4 cup diced onion
2 Tbsp. raisins
1 clove garlic, minced
1 Tbsp. chili powder
3/4 tsp. kosher salt
4 1/2 Tbsp. tomato paste
1 1/2 tsp. dried parsley
2 Tbsp. slivered almonds
2 Tbsp. chopped green olives with pimientos
2/3 cup diced tomatoes with green chiles, such as Rotel
1/2 cup shredded Mexican cheese blend
1 recipe Empanada Dough
1 large egg, beaten
Empanada Dough
4 cups all-purpose flour
1/4 cup sugar
1 tsp. salt
1 1/3 cups shortening
2/3 cup ice water

4.6/5 (9 Votes)

Cheddar Beer Soup

By mirelsonp

Recipe source: Epicurious | Gourmet | March 2005

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled