Prestigious Recipes
January 30, 2002
Prestigious Recipes
January 30, 2002
Beaujolais steak for two
Posted by Kelly
Preparation Time : 5 minutes
Cooking Time : 12 minutes
Makes : 2 servings
2 tsp ( 10 mL) butter
2 (1-inch/2.5-cm) strip-loin or rib-eye steaks
1/2 cup ( 125 mL) red wine, such as cabernet sauvignon or Beaujolais
2 tbsp ( 30 mL) salsa, mild to hot as you prefer
1. Set a heavy-bottomed frying pan over medium heat.
When hot, add butter and tilt pan to coat.
2. When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
3. Remove steaks to heated plates.
Pour wine into pan juices and increase heat to medium-high.
Scrape all brown bits from bottom of pan.
Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
Pour over steaks.
Happy Wednesday ladies!
January is almost over!!! yippee!!
Jambalaya Classique
Posted by Mai
Keeping with the theme of where we are right now, I thought a nice Jambalya recipe would fit the bill!!
1 pound medium shrimp
2 chicken breast halves (about 1 pound total)
4 cups water
2 medium onions, chopped
2 medium celery ribs, chopped
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon olive oil
½ pound andouille or kielbasa sausage, cut into ½-inch-thick rounds
1 medium green bell pepper, seeded and chopped
4 scallions, chopped
1 (15-ounce) can peeled plum tomatoes in juice
2 tablespoons Worcestershire sauce
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
2 cups long-grain rice
chopped fresh parsley, for garnish
In a large saucepan of boiling salted water, cook the shrimp over high heat just until they turn pink, about 2 minutes.
Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately.
In a large saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion, half the chopped celery, one third of the garlic, and 1 teaspoon salt.
Bring to a simmer over medium-high heat.
Reduce the heat to medium-low and cook, partially covered, until the chicken juices run clear yellow when pierced with a fork, 20 to 25 minutes.
Remove the chicken breasts from the cooking liquid.
In a sieve set over a large bowl, drain and reserve the cooking liquid, discarding the solids.
You should have about 4 cups of liquid; add water, if necessary.
Remove and discard the chicken bones.
Chop the breast meat coarsely and set it aside.
Heat the oil in a 5 quart Dutch oven.
Add the sausage and cook over medium heat, stirring often, until lightly browned, about 5 minutes.
Then stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne.
Bring to a simmer, breaking up the tomatoes with a spoon.
Stir in the rice and return to the simmer.
Cook over medium-low heat, tightly covered, until the rice has absorbed all the liquid, about 25 minutes.
Remove the Dutch oven from the heat, stir in the reserved shrimp and chicken, cover, and let stand for 5 minutes.
Transfer the jambalaya to a warmed serving bowl, sprinkle with parsley, and serve immediately.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!
Chicken Almond Puffs
Posted by Ladyhawk
1 1/2 cups finely chopped cooked chicken
1/3 cup chopped toasted almonds
1 cup chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1 tablespoon dried parsley leaves
1 teaspoon seasoned salt
1 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs, beaten
1.Preheat oven to 450*F (230*C).
2.Combine the chicken and almonds; set aside.
3.In a large saucepan, combine the broth, oil, Worcestershire sauce, parsley, celery seed and
cayenne pepper; bring to a boil.
Add flour all at once; stir until a smooth ball forms.
Remove
from heat and beat in eggs, all at once; continue beating until smooth.
Stir in chicken and
almonds.
Drop by tablespoonfuls onto greased baking sheets.
4.Bake for 12 to 14 minutes or until golden brown.
Serve warm.
Makes about 6 dozen appetizers.
Sweet Nothings Trail Mix
Posted by Sunny
Something to snack on during the Super Bowl
5 Cups rice and corn cereal squares
1 1/2 Cups raisins
1 1/2 Cups small thin pretzel sticks, broken into pieces.
1 Cup candy-coated chocolate candy
1 Cup Peanuts
Combine cereal, raisins, pretzels, candy and peanut in large resealable plastic food storage bag; shake well.
Ranch Flavoured Oyster Crackers Mix
Posted by Maggie
Another! Super Bowl Snack :o)
Ohhhh the first time I ever ate this, I couldn't stop!
They are soooo yummy!
Ohhh and it's the first time ever
that I'd tasted Dill.. which I now love and use it lots of things!
1 pkg Hidden Valley Ranch dressing
3/4 cup oil (heat a bit in the microwave)
1/4 tsp. garlic powder
1 T. dill
2 pkg. oyster crackers
Mix 1 pkg. dressing, 1/4 tsp garlic and 1 T. dill with heated oil.
Pour over oyster crackers and stir till well coated.
Store in sealed contained.
Great snack and will stay a long time.
Please note: this takes TWO packages of Oyster Crackers.
If you don't need that much.. or don't want to be tempted to **Eat it All** then 1/2 the recipe.
Enjoy!
Love, Maggie
Goooooo *P*A*T*S
Hot Pizza Dip
Posted by Starr
Here's a good one for any Super Bowl party!
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives
In a small bowl, mix together the cream cheese,
oregano, parsley, and basil.
Spread mixture in the
bottom of a 9 inch pie plate, or a shallow microwave
safe dish.
Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup
of the Parmesan cheese on top of the cream cheese
mixture.
Spread the pizza sauce over all.
Sprinkle
with remaining cheese, then top with green pepper,
pepperoni and olive slices.
Cover, and microwave for 5
minutes.
Serve hot.
Enjoy!
*HUGS* and love to you all!!
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