May 26th, 2008 by alice
Tags: Foo, Tofu, Yung
INGREDIENTS
- 2tablespoonsoil
- 1cupsnow peas
- 1cup freshsliced mushrooms
- 8green onions
- 8ouncessliced water chestnuts
- 2cupsbean sprouts
- 1 3/4lbs silkenextra firm tofu
- 2tablespoonsBraggs liquid aminosor soy sauce
- 1/2cuptofu
- 3/4cupunbleached white flour
- 3tablespoonsnutritional yeast (optional)
- 2teaspoonsbaking powder
-
Mushroom Gravy
- 2cupscold water
- 4tablespoonsBraggs liquid aminosor soy sauce
- 2tablespoonscornstarch
- 1/2cupfresh mushrooms
DIRECTIONS
- First cut snow peas into inch pieces.Cut green onions into 1 1/2 inch pieces.Slice the mushrooms and water chestnuts if needed.
- Preheat oven to 325F.
- Now in the order listed:.
- Saute the first five ingredients in the wok for 5 minutes over low heat.
- Then when tender crisp add the fresh bean sprouts and mix inchesRemove from heat and set aside.
- Now blend the tofu and braggs until creamy.
- Then pour into bowl and mix in the rest of the ingrdients.Mix well.Then on oiled cookie sheet make 6 to 8 patties about 1/2 inch thick.Use about 1/2 cup mix for each.Leave 1 inch between.Bake 30 minutes.Flip and bake 15 more.Serve hot over rice with Mushroom Gravy.
- Mushroom gravy:.
- Mix the cornstarch with the cold water until well blended and not lumpy.Then add the soy sauce and the mushrooms.Cook over low heat stirring until thickened.
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May 26th, 2008 by alice
Tags: , Beef, Filet, Filets, Mignon, Tenderloin
INGREDIENTS
- 3garlic cloves, crushed, divided
- 1 1/2teaspoonsseasoning salt
- 1/4teaspoonfresh ground pepper
- 8 (8 ounce)filet mignon steaks, 1-inch thick
- 6tablespoonsbutter, divided
- 2tablespoonsbrandy
- 1/2lbfresh mushrooms, sliced
- 3tablespoonsall-purpose flour
- 2teaspoonstomato paste
- 3/4cupdry red wine
- 1cupchicken broth
- 1/2cupbeef broth
- 1/2cupwater
- 1/4teaspoonworcestershire sauce
- 2tablespoonscurrant jelly
DIRECTIONS
- Combine half the garlic, the seasoned salt, and the pepper.Pat the meat dry and rub with the garlic mixture.
- Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw.Arrange the steaks in a 13 X 9 inch baking dish.
- Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits.Add remaining 4 tablespoons of butter.When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes.Stir in the flour and reduce heat to low.Stir in the tomato paste and remaining garlic.
- Remove from the heat; whisk in the wine, chicken broth, beef broth, and water.Bring to a boil over moderate heat, stirring constantly.Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
- Add Worcestershire and currant jelly.Adjust seasonings to taste and thin the sauce to a coating consistency.
- Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
- Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.
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May 26th, 2008 by alice
Tags: Chicken, Citrus, Grilled
INGREDIENTS
-
Chicken
- 1/4cupolive oil
- 2tablespoonslemon juice
- 1tablespoon mincedfresh rosemary
- 2teaspoons mincedgarlic
- 2teaspoonssalt
- 1teaspoonpepper
- 8boneless skinless chicken breast halves
-
Garlic Sauce
- 1tablespoon mincedgarlic
- 2teaspoonsolive oil
- 1/4cupchicken broth
- 2tablespoonsfresh lemon juice
- 2tablespoonsfresh orange juice
- 1teaspoonsalt
- 1teaspoonwhite pepper
- 2teaspoonsunsalted butter, cut into bits
DIRECTIONS
- For Chicken: Combine oil, orange juice, lemon juice, rosemary, garlic, salt and white pepper in shallow baking dish.
- Add chicken, turning to coat well. Marinate, covered, for at least 6 hours or overnight in refrigerator.
- Remove chicken from marinade. Grill over medium coals for about 5 minutes on each side until thoroughly cooked. Serve with garlic sauce.
- For Garlic Sauce: Saute garlic in oil in saucepan over medium-high heat until browned. Add broth, lemon juice, orange juice, salt and white pepper. Cook to reduce liquid by ½ . Swirl butter and allow to melt.
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May 26th, 2008 by alice
Tags: Cake, Crumb, Orange
INGREDIENTS
- 1cupflour
- 1/2cupsugar
- 1/4cupbutter
- 1teaspooncinnamon
- 1teaspoonbaking powder
- 1egg
- 1/2cuporange juice
DIRECTIONS
- Lightly grease a 1-quart glass dish or a 9 x 4″ dish.
- Mix flour, sugar and butter together until mixture is crumbly, like cornmeal.
- Measure 1/2 cup of crumbled mixture and put into a second bowl; add 1 t cinnamon, mix together; set aside.
- With remaining mixture, stir in baking bowder.
- In a small bowl, beat egg with orange juice. Stir into mixture with baking powder, then fill greased dish, spreading evenly.
- Sprinkle cinnamon mixture on top and bake in microwave on high for 2 minutes.
- Rotate dish halfway through baking. Bake another 2 minutes on HIGH. Test for doneness with a toothpick. Remember just a tad of cooking at a time as mixture with continue to cook upon standing.
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May 26th, 2008 by alice
Tags: Beef, Mushroom, Roast, Sauce, Tenderloin
INGREDIENTS
- 1 (3 lb)beef tenderloin
- 1tablespoononions, minced
- 3tablespoonsbutter
- 2cupsmushrooms, sliced
- 2tablespoonsall-purpose flour
- 1cupbeef broth
- 2tablespoonsBurgundy wine
- 1tablespoonlemon juice
- 1/2teaspoondried tarragon
- 1teaspoonparsley, chopped
DIRECTIONS
- Preheat oven to 450 Degrees F.
- Pat the meat dry and place it on a rack in a baking pan.
- Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
- Cook longer if less rare meat is desired.
- Saute the onion in butter in a small skillet.
- Add the mushrooms and cook 5 minutes or until browned.
- Stir in the flour.
- Add the remaining ingredients; mix well.
- Cook over medium heat, stirring until thickened.
- Serve the sauce with the beef.
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