Category: Type

Posted on

Salisbury Steak with Mushrooms

Ingredients

 

  • 1 pound lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Prep:  15 m

Cook:  25 m

Ready In:  40 m

  1. Combine ground beef, bread crumbs, chopped onion, egg, salt, and black pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.
  2. Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce heat to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.
  3. Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until onion gravy is thickened, about 1 minute. Pour over patties to serve.
Posted on

Salmon Patties Recipe

Salmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon, shredded bread, bread crumbs or even saltines, chopped onion, and egg to bind it all into patties, which are then quickly fried. In this recipe my father dresses up the patties with garlic, dill, bell pepper, and paprika. You could also use parsley, Old Bay seasoning, lemon zest, Worcestershire sauce, or cilantro.

Ingredients

  • 1 (14.75 ounce) can salmon, undrained and flaked
  • 1 slice of bread, shredded
  • 3 Tbsp chopped green onion, including the green parts
  • 1 medium garlic clove, minced
  • 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
  • 3 Tbsp minced green bell pepper
  • 1 Tbsp flour
  • 1 egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon salt
  • Several turns of freshly ground black pepper
  • 3 Tbsp vegetable oil

Method

1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, salt and pepper. Form into 8 patties; each about 1/2 inch thick.

2 Heat oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

Posted on

Sausage Balls

  • 1 pound hot country-style ground sausage
  • 3 ½ c. sharp Cheddar cheese, grated
  • 2 c. Bisquick or other baking mix

 

Preheat oven to 400° Fahrenheit.

Combine all the ingredients in a bowl and mix with your hands so there are no dry crumbs. Form into balls about 1 inch in diameter. Refrigerate overnight or freeze.

Remove from refrigerator or freezer and place on a baking sheet. Bake until the balls are golden brown, about 8 to 10 minutes.

Serve immediately.

Yield: About 6 dozen.

Posted on

Seasoned Chicken & Rice

Ingredients

  • 1  package RICE-A-RONI® Chicken
  • 1  pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2  tablespoons margarine
  • 2  cups water
  • 1  cup small broccoli florets (optional)
  • 1/2  cup shredded cheddar cheese (optional)

Preparation Steps

  1. In large skillet, sauté rice-vermicelli mix with 2 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 cups water, Special Seasonings and 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; bring to a boil.
  3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.

Cook Tips and Variations

Add 1 cup small broccoli florets during last 5 min. of simmering. Top with 1/2 cup shredded cheddar cheese before stand time.

Posted on

Simple Cinnamon Chicken

Ingredients

  • Chicken
  • 1 tsp ground cinnamon
  • 2 Tbsp Italian –Style Seasoning
  • 1 ½ Tsp Garlic powder
  • 2 Tsp salt
  • 1 tsp black pepper

 

Directions

Preheat oven to 350.      Grease baking pan of appropriate size.  Place chicken in dish and sprinkle with seasonings – be careful with the cinnamon!  Bake for ~30 minutes until 175F and juices run clear.

Posted on

Skirt Steak With Mushroom-Cream Pan Sauce

Ingredients

  • 1 3/4 pounds skirt steaks, cut into 4 even portions
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons vegetable or canola oil, divided
  • 1 pound cremini mushrooms, washed and thinly sliced
  • 1 cup minced shallots (about 2 to 4 shallots)
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons minced fresh thyme leaves
  • 1 cup dry white wine
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 1/2 cup heavy cream

Directions

Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.

Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.

Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.

Return steaks to skillet, bathe with sauce to rewarm and serve right away.

Notes:  Will cook one, start on sauce, then cook the rest in a fresh skillet just before serving, since using very thin breakfast/minute steaks.  Should only need half of ingredients.  Sauce should take ~25-30 minutes, once everything prepped, etc.

 

The plan:

Cook one sacrificial steak, as test and as a way to get some fond to start making the pan sauce right away.  Probably only need about half of what they are calling for.  Beans should only take a few minutes on the inductive burner, so start them last.  Sautee some mushrooms in another pan, have started about the same time the beans get started, they should only take a few minutes.

Mushrooms:

Heat 1 tbsp olive oil and 1 tbsp butter in skillet over high heat until shimmering, then add sliced mushrooms.  Allow to cook on one side for 1-2 minutes, then flip and cook an additional minute.  Add salt, pepper, shallot and/or garlic to taste.  Serve “immediately”, ie, hot.

Should take ~5 minutes, after mushrooms sliced and oil hot.

Green Beans:

Put steamer basket in saucepan with tight lid, leaving ~1” for water.  Add ~1” water, bring to boil.  Add beans, cover, and let cook for 3-5 minutes, depending on how crisp you want them.  Remove from pan, add butter, salt, and black pepper.  (Be sure to regulate heat.)

Should take about 7 minutes, after beans prepared and water boiling.

Steaks:

Take out ~10 minutes before cooking, probably just before getting the bean in.  Smack with tenderizer a couple of time on each side, then salt and pepper on each side.  Just before everyone ready to eat, put in hot skillet with just a bit of olive oil.  Cook for about 20-30 seconds on each side.  Remove, cover with foil, and get ready to feed!  (And hope everything else is done.)

Posted on

Ravioli with Creamy Tomato Sauce

  • Cook Time:  5 min
  • Level:   Easy
  • Yield:   6 servings
  • Close Times:
  • Prep 15 min, Inactive Prep
  • Cook 5 min
  • Total:  20 min

 

Ingredients

  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 1/2 pounds spinach ravioli or tortelloni
  • 1 cup purchased marinara sauce
  • 1/2 cup whole-milk ricotta cheese
  • Salt and freshly ground black pepper
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons thinly sliced fresh basil leaves

 

Directions

Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.

Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.

Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

Posted on

Ravioli with Butter and Parmesan Sauce

Ingredients

  • 2 packages (11 oz) ravioli
  • 1 cup unsalted butter
  • ½ cup fresh basil leaves
  • 6 tbsp toasted pine nuts
  • 1 whole nutmeg or ½ tsp grated nutmeg
  • ⅔ cup grated Parmesan cheese

Directions

Cook the ravioli in a large pot of boiling salted water for approximately 5 – 6 minutes. Drain well and transfer it to a platter. Take a medium sized fry pan, heat butter at medium high flame and add basil leaves. Cook until lightly fried, for 2 – 3 minutes. Put pine nuts and pour the ravioli butter sauce over the cooked ravioli. Sprinkle nutmeg and cheese over it and serve hot. Read more on lobster ravioli recipes.

These were easy to prepare ravioli sauce recipes that will surely satiate your taste buds. I hope the aforementioned ravioli sauce ideas and recipes prove to be helpful in preparing a delicious and yummy dinner meal for your party tonight. Enjoy!

Posted on

Roasted Chicken Roulade with American Triple Cream and Georgia Ham

Ingredients
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Directions

Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.

Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher’s twine. Sprinkle the roulade with salt and pepper.

Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.

Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

Posted on

Reese’s Pieces Peanut Butter Cookies

INGREDIENTS:

  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup REESE’S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup REESE’S PIECES Candies

DIRECTIONS

Heat oven to 350°F.

Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely. Makes about 30 cookies.