I'll share my recipe, if you'll share yours, February 19, 2011

15 years ago

Steak and Tomato Baked Eggs

Rachael Ray

4 Servings

Prep 15 min

Cook 35 min

Ingredients:

3 tablespoons extra-virgin olive oil

1/2 onion, thinly sliced

One 8-ounce package white mushrooms, thinly sliced

Salt and pepper

4 large tomatoes, tops sliced off and flesh scooped out

4 eggs

1 tablespoon finely chopped flat-leaf parsley

1 pound flank steak

Juice of 1/2 lemon

1 bunch watercress, trimmed

Tips:

Bring the meat to room temperature to ensure even cooking.

Use your fingers to scoop out the flesh of the tomatoes without breaking through the skin.

Tent the stuffed tomatoes with foil to keep them warm after baking.

Directions:

1. Preheat the oven to 375Ã¯Â¿Â½. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion and cook for 3 minutes. Add the mushrooms and cook until softened, about 5 minutes; season with salt and pepper.

2. Fill the tomatoes with the mushroom mixture; transfer to an 8-inch square baking dish. Pack down the filling, crack 1 egg on top of each and season with salt and pepper. Bake until the egg whites are just opaque, 20 to 25 minutes. Sprinkle with the parsley.

3. Meanwhile, preheat an oiled grill pan to medium-high. Season the steak with salt and pepper and grill, turning halfway through, for 12 to 14 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing.

4. In a salad bowl, whisk together the lemon juice and remaining 1 tablespoon olive oil; season with salt and pepper. Add the watercress and toss. Serve with the steak and tomato-baked eggs.

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Comments (5)

Marilyn Sue
15 years ago
Hoosier Bars

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar - divided use
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
2 large eggs, separated
1 teaspoon vanilla extract
2 cups (12 ounce package) NESTLÃÂ® TOLL HOUSEÃ¯Â¿Â½ Semi-Sweet Chocolate Morsels - divided use
3/4 cup honey roasted peanuts - divided use
1. Preheat oven to 325Ã¯Â¿Â½F (160Ã¯Â¿Â½C). Grease 13 x 9-inch baking pan.
2. Combine flour and baking soda in small bowl. Beat 1/2 cup brown sugar, sugar and butter in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Gradually beat in flour mixture until crumbly. Stir in 1 1/2 cups morsels and 1/2 cup nuts. Press dough onto bottom of greased 13 x 9-inch baking pan.
3. Beat egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining brown sugar until stiff peaks form; spread over dough. Sprinkle with remaining morsels and remaining nuts.
4. Bake for 35 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm.
Makes 36 bars (3 dozen).

Sue
glenda_al
15 years ago
Shrimp coleslaw

1 (1 lb) bag coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)

DRESSING
1 cup mayonnaise
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish **Think I would taste before adding that much horseradish
AND I would add some feta cheese

1 Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
2 In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
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1 c. evaporated milk
1/2 c. water
. Brown ground beef with garlic, add taco seasoning and water, drain and
set aside.
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Tear open peppers and line bottom of pan, add all the ground beef and
2/3 cheese.
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patti43
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Trixie, Harry will love this. Will make it this week. Thanks!

I'll share my recipe, if you'll share yours, February 19, 2011

Comments (5)

Marilyn Sue

glenda_al

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Jasdip

trixietx

patti43

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