December 17th, 2006 by alice
Tags: Mushrooms, Sauteed, Sirloin
INGREDIENTS
- 1-1 1/4lbboneless beef sirloin, cut 1/2 inch thick
- 3/4teaspoonherb seasoning mix or1/4 teaspoongarlic pepper seasoning
- 1tablespoonbutter
- 3/4cupbeef broth
- 1tablespoonhoisin sauceor teriyaki sauceor Worcestershire sauce
- 1smallonion, cut into very thin wedges
- 1 3/4cups slicedfresh mushrooms
DIRECTIONS
- Cut steak into 4 servings-size pieces.
- Sprinkle with herb pepper or garlic pepper.
- In a 10-inch skillet cook steaks in hot butter over medium heat for 8 to 10 minutes or to desired doneness, turning once.
- remove steak from pan; cover and keep warm.
- For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet.
- Cook until bubbly, scraping brown bits from bottom skillet.
- Stir in onoin wedges and sliced mushrooms.
- Cook over medium-high about 8 minutes or until vegetables are tender and the glaze is reduced to half its volume (1 cup).
- Transfer warm steak to dinner plates and spoon glaze on steaks.
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December 17th, 2006 by alice
Tags: Chocolate, Lovers, Mix, Popcorn
INGREDIENTS
- 1 1/2cupsicing sugar
- 1/2cupcocoa, sifted
- 1/2teaspooncinnamon
DIRECTIONS
- Combine all 3 ingredients.
- Spoon into jar with tight fitting lid.
- when ready to use melt 1/4c marge in small saucepan.
- Stir in 1/4c popcorn mix.
- Drizzle over 6 c.
- popped corn in large bowl.
- toss to coat all popped corn.
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December 17th, 2006 by alice
Tags: Chicken, Mushrooms, Tarragon
INGREDIENTS
- 3-3 1/2lbsroasting chickens
- 1/4cup freshtarragon leaves
- salt and pepper
- 1 1/4cupsmilk
- butter
-
For mushroom gravy
- 1/2lbmushrooms
- 1tablespooncornstarch
- salt
- cayenne pepper
DIRECTIONS
- Wash the chicken, put the tarragon leaves into the cavity, and sprinkle with salt and pepper.
- Place the bird in a large saucepan, add the milk, and simmer, covered, for 15 minutes.
- Remove the chicken carefully and reserve the milk.
- Place the bird in a roasting pan with a little butter and cover with buttered paper.
- Bake in a 350 degree F oven for 1-1/2 hours, basting occasionally.
- When the chicken is cooked, place on a serving dish and keep hot.
- To make the mushroom gravy: Wash the mushrooms, peel if necessary, and slice thinly.
- Place the roasting pan with the chicken drippings over heat, add the mushrooms, and stir until cooked, adding a little more butter if necessary.
- Pour in the reserved milk, having blended some of it with the cornstarch.
- Add the blended cornstarch, bring to a boil stirring continuously, and season with salt and cayenne pepper.
- Serve hot in a sauce boat with the chicken.
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December 17th, 2006 by alice
Tags: Chicken, Vermouth
INGREDIENTS
- 2cups choppedonions
- 1tablespoonolive oil
- 2clovesgarlic, minced
- 8ouncesboneless skinless chicken breasts
- 1teaspoon gratedfresh lemon rind(not the white bitter part)
- 1/4cupdry vermouth
- 1/2teaspooncinnamon
- 5tablespoonschicken broth
- 1tablespooncornstarch
- 1/2cupnonfat plain yogurt
- 1/8teaspoonsalt
- fresh ground black pepper
DIRECTIONS
- Heat a nonstick skillet until very hot.
- Reduce the heat to medium high, add olive oil.
- Add the onion and saute until the onion begins to brown.
- Add the garlic to the onion and stir.
- Wash, dry and cut chicken into bite sized chunks.
- Add to the pan and brown chicken on all sides.
- Add the lemon rind,vermouth, cinnamon and 1/4 cup of the chicken broth (4 T) to the pan.
- Cover and cook over low heat until the chicken is cooked through.
- Stir the remaining TBS of chicken broth into the cornstarch, and mix to a smooth paste; stir into the pan.
- Add the yogurt, salt and pepper and mix well.
- Heat on low for about two more minutes.
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December 17th, 2006 by alice
Tags: Potato, Salad, Texas
INGREDIENTS
- green beans
- baby red potatoes
-
Dressing
- 1lbbacon, chopped & fried then put between paper towels(no grease)
- 1/2cupolive oil
- 1/4cuptarragon vinegar
- 1/2cupgreen onions, chopped
- 1/2cupfresh parsley, chopped
- 2clovesgarlic, chopped
- 1teaspoonsalt
- 1teaspoondry mustard
- 1/4sweet basil, chopped
- 1/2cupfresh tarragon
DIRECTIONS
- Boil potatoes until done but not mushy.
- Before potatoes are done add green beans to potato pot until blanched.
- Drain For Dressing combine all ingredients and let sit.
- The longer you let the ingredients for the dressing sit the better the taste.
- Just before serving combine dressing with warm potatoes and beans and serve.
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