I'll share my recipes, if you'll share yours - March 28, 2010

14 years ago

Steak a La Moutarde (Steak With Mustard Cream Sauce)

â¢ 4 ounces sirloin steaks

â¢ salt & freshly ground black pepper

â¢ 2 tablespoons vegetable oil

â¢ 2 tablespoons butter

â¢ 2 tablespoons shallots, finely chopped

â¢ 1/4 cup cognac

â¢ 1 1/2 cups heavy cream

â¢ 1 tablespoon Dijon mustard

Directions

1.Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.

2.Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.

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Comments (4)

Jasdip
14 years ago
Fargelle Pasta with Spinach and Peas

12 ounces (4 cups) farfalle
1 tablespoon olive oil
2 ounces thinly sliced prosciutto, torn into 1-inch pieces
1 shallot, thinly sliced
2 cloves garlic, thinly sliced
1/3 cup frozen peas
1 5-ounce package fresh baby spinach
black pepper
4 ounces Feta, crumbled
1/4 cup fresh basil leaves, torn

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.
Heat the oil in a large skillet over medium heat while the pasta cooks. Add the prosciutto and cook until crisp, about 2 minutes. Transfer to a paper towel-lined plate.

Return the skillet to medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the garlic and cook 1 minute. Stir in the peas, spinach, and 1/4 teaspoon pepper.

Add the cooked pasta, Feta, and reserved pasta water. Cook, stirring, until the spinach wilts. Remove from heat and fold in the cooked prosciutto.
Divide among individual bowls and top with the basil.
Marilyn Sue McClintock
14 years ago
Blueberry Angel Food Cake Rolls
Hands-On Time: 20 minutes
Total Time: 45 minutes
Servings: Makes 2 cakes (8 servings each).

Description:
These Blueberry Angel Food Cake Rolls made with Angel Food Cake Mix will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won't want to resist their delightful taste.

Ingredients

* 1 pkg Duncan HinesÂ® Angel Food Cake Mix
* 1/4 cup confectioner's sugar
* 1 (21 oz) can blueberry pie filling
* mint leaves for garnish

Sue
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FRIED CATFISH Simple and delicious! -------------------------------------------------------------------------------- INGREDIENTS: 2 pounds catfish fillets -- 1/2 inch thick 1 teaspoon garlic powder 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups cracker meal or coarsely crushed unsalted crackers 1 cup vegetable oil 1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl. Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside. 2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving.
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Crispy Fried Chicken Yield 8 serving Ingredients * 1 (4 pound) chicken, cut into pieces * 1 cup buttermilk * 2 cups all-purpose flour for coating * 1 teaspoon paprika * salt and pepper to taste * 2 quarts vegetable oil for frying Directions Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest. Sue
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I just got this today in a Betty Crocker email. it sounds good! Grasshopper Fudge Cake 1 box Betty CrockerÂ® SuperMoistÂ® white cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 teaspoons mint extract 3 egg whites 12 drops green food color 2 jars (16 oz each) hot fudge topping 1 container (8 oz) frozen whipped topping, thawed 5 drops yellow food color Thin rectangular crÃ¨me de menthe chocolate candies, unwrapped and cut into pieces, if desired 1. Heat oven to 350Â°F for shiny metal or glass pan (or 325Â°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. 2. Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. 3. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. 4. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. 5. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
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glenda_al
14 years ago
Farmers casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt

Directions
Place potatoes in an 8 in square baking dish.
Sprinkle with cheese, ham and onions.
Beat eggs, milk, pepper and salt; pour over all.
Cover and refrigerate for several hours or overnight.
Let set before baking about 30 minutes.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean
Marilyn Sue McClintock
14 years ago
Here is the rest of the recipe. I don't know why it didn't all get put on here.

Blueberry Angel Food Cake Rolls

Hands-On Time: 20 minutes
Total Time: 45 minutes
Servings: Makes 2 cakes (8 servings each).

Description:
These Blueberry Angel Food Cake Rolls made with Angel Food Cake Mix will look so attractive displayed on your favorite platter, guests may hesitate to disturb them. Yet you won't want to resist their delightful taste.

Ingredients

* 1 pkg Duncan HinesÂ® Angel Food Cake Mix
* 1/4 cup confectioner's sugar
* 1 (21 oz) can blueberry pie filling
* mint leaves for garnish

Baking Instructions
1. Preheat oven to 350 ÂºF. Line two 15.5 x 10.5 x 1-inch jellyroll pans with aluminum foil.
2. Prepare cake mix as directed on package. Divide and spread evenly into pans. Cut through batter with knife or spatula to remove large air bubbles.
3. Bake 15 minutes or until set. Invert cakes at once onto clean, lint-free dishtowels dusted with confectioners' sugar. Remove foil carefully. Roll up each cake with towel jelly-roll fashion, starting at short end. Cool completely.
4. Unroll cakes. Spread about 1 cup blueberry pie filling to within 1 inch of edges on each cake. Reroll cake only and place seam-side down on serving plate. Dust with 1/4 cup sugar. Garnish with mint leaves, if desired.
Sue

I'll share my recipes, if you'll share yours - March 28, 2010

Comments (4)

Jasdip

Marilyn Sue McClintock

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glenda_al

Marilyn Sue McClintock

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