1lb stew meat
1 cup red wine (I use a little more)
1/2 cup sherry
1/2 cup beef broth
1 package of Lipton Onion Soup Mix (I use the "Beefy Onion"" one)
1 jar of sliced mushrooms
1 tablespoon garlic
salt & pepper
Put the stew meat in the crockpot. Add in the rest of the ingredients and cook on low for 9 hours. Serve with egg noodles.
1lb ground beef
1/4 cup of crumbled blue cheese
3 tablespoons worcestershire sauce
1 teaspoon hot sauce
1 package of Lipton Onion Soup Mix
1 teaspoon dry mustard
1 tablespoon McCormick Hamburger seasoning
1 teaspoon chives
Mix everything together in a bowl and .. grill, baby!
1lb ground beef, browned
2 cups elbow macaroni
2 cups shredded cheddar cheese
1 can whole tomatoes, diced (with juice)
1 can cream of mushroom soup
1 can french onion rings
1 green pepper, chopped & diced
salt & pepper
Brown the ground beef. Layer all of the ingredients in a casserole dish, with the onions on top. Leave uncovered and bake at 350 F for 40 minutes.
1lb stew meat
1 cup water
1/2 cup ketchup
1/2 white onion, chopped
2 tbls worcestershire sauce
1 tbl brown sugar
2 teaspoons paprika
1/2 teaspoon dry mustard
garlic salt/pepper
Combine ingredients in a crockpot and cook for 8hrs on low.
4 boneless chicken breasts
1 cup sour cream (or yogurt)
1/2 cup white wine
1/4 cup dijon mustard
4 teaspoons sherry
4 teaspoons dried tarragon, crumbled
1 tablespoon cornstarch
salt/pepper
Season the chicken with salt and pepper, then place in baking dish. Combine the cream, wine, mustard, sherry and tarragon in a bowl; mix well. Pour over the chicken and bake at 350 for 45 minutes. If the sauce isn't thick enough, extract some of it and mix in a tablespoon of cornstarch - then pour back into the dish.
4 boneless chicken breasts
1 cup honey
1/2 cup to 3/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons ketchup
1 clove garlic (I just use garlic powder)
salt and pepper
Season the chicken (both sides) with the salt and pepper. Arrange the chicken in a small baking dish. Whisk all the ingredients together in a small bowl. Pour over the chicken and bake at 375 for an hour. Make sure you baste the chicken every 5-10 minutes (once it's been in there for 20 minutes or so). Trust me, the sauce is going to bubble up. When it's done, remove the chicken and cut into strips. Serve over rice. Pour the sauce from the baking dish into a gravy boat and pour over the chicken and rice.
4 boneless chicken breasts
1/2 cup heavy whipping cream
1/2 cup fresh mushrooms, sliced
1/4 cup flour
1/4 cup dry sherry
1 green onion, chopped
3 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon garlic
1/2 teaspoon salt & pepper
Melt the butter in a skillet over medium heat. In a small bowl, combine the flour, salt & pepper. Coat chicken in the flour. Add the oil to the butter in the skillet and saute the chicken over medium heat. Cook for about 5 minutes each side. Remove the breasts, put on a plate and cover with foil to keep warm. Add the mushrooms, garlic and green onion to the skillet. Turn heat to high. Add butter if you have to, but saute the mushrooms. Add the sherry and bring to a boil - SLOWLY! Add the cream and reduce to a thick sauce (add a touch of flour if you have to). Put the breasts back in the skillet and coat with the sauce. Transfer the chicken to a plate and top with the mushrooms and sauce.
4 chicken breasts
1 cup honey
1 cup Dijon mustard
1 tablespoon worcestershire
1 teaspoon cumin
1/2 teaspoon ginger
Cracked black pepper
Garlic Salt
Combine all the ingredients in a large bowl and whisk until smooth. Pour over the chicken and bake at 375 F for an hour. Make sure to baste every 15 minutes or so.
4 boneless chicken breasts
fresh mushrooms, sliced
1 1/2 cups dry white wine w/ lemon (you may need more wine)
3 or 4 red potatoes, skinned and quartered
3 or 4 yellow onions
parsley
sage
tarragon
garlic powder
salt/pepper
Add the spices to both sides of the chicken, liberally. Put in a glass baking dish. Place the onions alongside the chicken. Sprinkle with a little more spice. Pour in enough wine so that it completely fills the bottom of the baking dish - and comes up a bit on the chicken. Cook at 350 degrees for an hour.
In a large pot, boil the potatoes for 20 minutes (I do this as soon as I put the chicken in. I like to bake the potatoes for about 30 minutes). Drain. Add the potatoes to the chicken dish and continue baking for the last 30 minutes or so. Make sure you baste frequently! Otherwise, you'll end up with dry everything. When all is said and done, take it out and use the juices as a sort of .. gravy.
linguine
green onions, sliced
4 boneless chicken breasts, cut into thin strips
1 1/2 cups heavy whipping cream
3 tablespoons chopped tomatoes
2 tablespoons cajun seasoning
2 tablespoons butter
1 tablespoon grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon cracked black pepper
1 teaspoon basil
1/2 teaspoon salt
Ok.. boil the pasta, then drain. In a large bowl, season the chicken by tossing with the cajun seasoning. Meanwhile, in a large skillet.. saute' the chicken over medium heat in butter (about 7-10 minutes). Reduce heat and add the green onions, whipping cream, tomatoes, basil, garlic, salt and pepper. Heat through. Mix in the linguine and toss. Sprinkle with parmesan cheese.
4 boneless pork chops
2 tablespoons butter
1/3 cup white wine
1/3 cup jellied cranberry sauce
3 green onions, chopped
1 tablespoon thyme
salt and pepper
Melt the butter in a skillet over medium heat. Sprinkle pork with salt and pepper. Saute pork until cooked through (about 8 minutes per side). Transfer pork to plate. Add the wine to the skillet, along with the cranberry sauce and thyme. Stir until the sauce becomes thick. Reduce heat to low and add the pork back to the skillet. Cook for a few more minutes. Serve, making sure to spoon the sauce over the pork.
4 boneless pork chops
1 tablespoon crushed rosemary
2 tablespoons flour
1/2 tablespoon cornstarch
2 1/2 tablespoons olive oil
2 cloves crushed garlic
1 cup canned chicken broth
1/4 cup white wine
1/3 cup heavy whipping cream
4 teaspoons raspberry vinegar
salt, lemon pepper
Mix the flour, rosemary, salt, lemon-pepper on a small plate. Coat the chops with the mix. In a medium skillet, saute the garlic for a couple minutes over medium-high heat. Remove the garlic with a slotted spoon and discard. Add the pork to the skillet and saute until cooked through (about 8 minutes per side). Remove the pork and transfer to a plate. Put foil over the plate to keep warm. Add the chicken broth, white wine, cream, vinegar and 1/2 teaspoon more of the crushed rosemary to the skillet. Bring to a boil. Add the pork, then lower to low heat and cook for another 10 minutes or so, stirring often. You'll probably want to add some cornstarch to help thicken the sauce. Finally, spoon the sauce over the pork and serve.
pork tenderloin
2 cups red wine
1 stalk of celery, chopped
1 package of brown gravy mix
1/2 onion, chopped
salt, pepper and garlic
cornstarch
Preheat oven to 375 degrees. Put the pork in a baking dish. Season with salt, pepper and garlic. Top with the onion and celery. Pour the red wine over the entire thing. Bake for about an hour. When it's done, take the pork out of the dish and mix the brown gravy in with the red wine. Add a little cornstarch to thicken. Slice the meat and use the gravy to pour over..
4 decent sized pork chops
4-6 potatoes
1/2 cup bread crumbs
1 tablespoon lemon-pepper seasoning
1 large egg
1 tablespoon milk
2 tablespoons parmesan/romano cheese
1/2 cup vegetable oil
2 teaspoons red wine vinegar
2 tablespoons sour cream
salt/pepper
Wash and trim chops. Rub with lemon-pepper seasoning and set aside. At this point, start salted water boiling in a 2 quart pot for potatoes, peel and quarter as many as desired. The potatoes should boil for about 15 minutes. While potatoes are cooking, prepare chops. In a wide soup bowl, whisk egg and milk. On a dinner plate, toss bread crumbs and parmesan/romano cheese. In a large pan, heat oil over medium-high heat. Dip chops into egg, let excess drip off, then place chop in bread crumb mix, pressing onto both sides, shake off excess. Place the first chop in the oil, check quickly to make sure the oil is not so hot as to burn the breading, then add other chops. Turn after about 1 minute when nicely browned. After a minute on the second side, reduce heat to medium and flip once more after 5 minutes. The average chop takes about 8 minutes to be cooked but still juicy, thick chops will take more time, boneless will take less. Some of the drippings are used to season the mashed potatoes, so be careful not to blacken the oil; if the bits start getting dark, reduce the heat slightly. Remove to a plate lined with paper towels, set in a warm place until ready to serve (chops will keep their heat quite well for the time it takes to finish the potatoes). When the potatoes have finished cooking, drain, reserving 1/2 Cup cooking liquid, and cover to dry for a minute. Perfect timing would have the potatoes drying while the chops are finishing up. When the chops have been removed from the pan, drain off all of the hot oil, leaving as many brown bits as possible. Deglaze the pan by adding the red wine vinegar to the hot pan, letting it sizzle, then adding the cooking liquid. Bring to a boil and reduce by half. Mash the potatoes with sour cream, pepper and salt. Put potatoes into the pan, stir thoroughly, taste and adjust for seasoning. Serve alongside the breaded chops.
1- 1 1/2 lbs of boneless pork cubes
1/2 white onion, chopped
2 cloves of garlic
3 Granny Smith apples (peeled, cored and sliced)
2 cups dry white wine
2 teaspoons sugar
2 teaspoons sage
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
3 tablespoons flour
1 1/2 tablespoons cornstarch
1 cup heavy whipping cream
salt/pepper
Get your crockpot out! Combine the onion, garlic and apples; sprinkle with sugar, sage, white pepper and nutmeg. Coat the pork cubes with flour, then arrange over the apple mixture. Pour in the wine. Add your salt and pepper. Cover and cook on low for 8 hours.
When pork is almost done, mix the cornstarch and heavy whipping cream in a bowl. Blend it into the stew. Increase setting to high and cook for another 10 minutes or so. Prepare to be amazed.