LOOKING for: Beef Tenderloin Preparations/Recipes
potpie
17 years ago
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woodie
17 years agoRelated Discussions
RECIPE: Looking for: cookie/candy recipes to prepare now
Comments (2)I usually start making cookie dough now and then freeze it until a few days before I bake when I remove it from the freezer and place it in the fridge to thaw. I wrap each dough in wax paper, then place it in a zip lock freezer bag. You can place more than one in a bag and label each dough. I've kept them frozen for several months before baking them and they turned out fine. I don't recommend that for special occasions, but for your own use they should be fine. I included a note in the recipe that I don't put in the freezer; they might be OK, we just haven't tried it with that particular cookie. Basically, butter-based cookie recipes do well in the freezer. Cranberry Lemon Cookies A wonderful cookie I discovered at Gail's Recipe Swap. It is now one of the "must have" cookies in our family at Christmas time. They freeze well, but you should thaw them before you frost them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. *********************************************** Walnut Acorn Cookies Hubby remembers his mom making these cookies when he was a kid in Ohio, and it remains as one of the "must have" Christmas cookies in his family. * 1 C melted butter * 3/4 C brown sugar, firmly packed * 1 C finely chopped walnuts (chop first, then measure 1 cup) * 1 tsp. vanilla * 2-3/4 C sifted all-purpose flour * 1/2 tsp. baking powder * 1 C (6 oz.) semi-sweet chocolate chips Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well. [At this point, I let it cool then wrap it in waxed paper and then a freezer bag and keep in the fridge until ready to bake. Let come to room temperature before forming into cookies.] Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool. Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies. **************************************************** Mexican Wedding Cakes A tender, buttery cookie rolled in powdered sugar. * 1 C softened butter * 1/4 C confectioner's (powdered) sugar * 1/8 tsp. salt * 2 tsp. vanilla * 2 C sifted flour * 1 C chopped pecans or toasted almonds Cream butter and sugar until fluffy. Add salt, vanilla, flour and nuts; blend well. Shape into roll, 1-1/2" in diameter. Wrap in wax paper and chill. Slice in 1/4" slices and shape. Place on ungreased cookie sheet, bake in 400F oven 6-8 minutes for slices, 8-10 minutes for balls. Roll in confectioner's sugar while still warm. ************************************************* Happy baking! :-) Jen...See MoreLooking for something Lobster to go with Beef Tenderloin
Comments (14)This always works for a celebration dinner. ROASTED SURF 'N' TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. Mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated....See MoreLOOKING for: What is your best Beef Roast recipe!
Comments (2)Ruthanna's sounds just wonderful. Here's another pot roast I made recently & really liked since it doesn't make as much: BAVARIAN POT ROAST (serves 4-6) 2 lbs rump roast 1 tsp butter 6 medium yellow onions, sliced in rings 6 oz bottle of prepared horseradish 1/4 cup white wine 2 tsp flour 1 pressed garlic clove 1 tsp sugar Salt & pepper In a large skillet, brown the meat quickly in butter & remove to a platter. Add the onions to the pan & cook over medium heat 5 minutes until clear. To the onion add the flour, horseradish, garlic, wine, salt, pepper & sugar. Mix thoroughly. Put the meat back in the skillet, cover & reduce heat to low & cook until tender (approximately 1 hour. Serve themeat hot with pan juices on the side.~~Of Tide & Thyme...See MoreLOOKING for: Something Lobster to go with Beef Tenderloin
Comments (4)caminnic, this forum doesn't see a lot of action. Try posting this over on the Cooking Forum. It is a very active forum and I know that many of the posters are lobster lovers. Here is a link that might be useful: Cooking Forum...See Morepotpie
17 years agodkfinor
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17 years agocuffs054
17 years ago
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