Gorgonzola Sauce
3 Tablespoons olive oil
1/2 pound fresh shitake mushrooms, stemmed
and sliced
3 cloves minced garlic
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 oz)
2 teaspoons minced canned chipolte chilies.
Heat 2 teaspoons olive oil in heavy large skillet
over medium heat. Add mushrooms and saute
until soft. (about 4 minutes)
Add garlic and stir 1 minute. Add whipping cream
and bring to a boil. Reduce heat to medium and
simmer sauce until thickened, about 4 minutes.
Stir in Gorgonzola cheese and chipoltes. Season
with salt and pepper.
Serve over 8 filet mignon steaks.
3 Tablespoons olive oil
1/2 pound fresh shitake mushrooms, stemmed
and sliced
3 cloves minced garlic
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 oz)
2 teaspoons minced canned chipolte chilies.
Heat 2 teaspoons olive oil in heavy large skillet
over medium heat. Add mushrooms and saute
until soft. (about 4 minutes)
Add garlic and stir 1 minute. Add whipping cream
and bring to a boil. Reduce heat to medium and
simmer sauce until thickened, about 4 minutes.
Stir in Gorgonzola cheese and chipoltes. Season
with salt and pepper.
Serve over 8 filet mignon steaks.
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| Baked French Toast submitted by Rachel Selby 4 Eggs 1 cup French Vanilla 1/2 C. Milk creamer 1 ts. vanilla 1/2 loaf French Bread 1/3 cup melted butter 3/4 c. brown sugar 2 Tbs. Maple syrup 1. Whisk together eggs, creamer, milk and vanilla 2. Dip 1 inch thick slices of bread into egg mixture and place into lightly greased 9 X13 inch baking pan. Refrigerate overnight. 3. The next morning: Preheat oven to 350. In a small bowl combine remaining ingredients. Spoon over bread. 4. Bake about 40 minutes. let stand 5 minutes before serving. |
| My Version of Carraba's Dipping Oil submitted by Kathy Beyer 1 Tablespoon minced garlic 1 Tablespoon chopped parsley 1 Tablespoon dried basil 1 Teaspoon oregano 1 Teaspoon pepper 1/2 teaspoon kosher salt 1/2 teaspoon dried rosemary Chop everything in a food processor using the "pulse" setting. Don't over-chop. Pour oil on shallow plate. Sprinkle a teaspoon or two on top. Swirl around and dip in yummy warm bread or focaccia. |
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Mediteranian Pasta Salad ~
Theresa Wilcher
The original recipe is found on ronzoni bow tie
pasta. I have made some changes to the
original.
I just throw the ingredients together-
* 1 box cooked bow tie pasta rinsed and
drained
* Kens Greek Salad dressing
*2 Chopped cucumbers, remove the seeds
*green onions ( I'm not a fan of any raw onion
so I just use the green part and very little)
*2 of the small packages of crumbled feta
cheese. You can use the plain feta but I like
the tomato and herb flavored.
*sliced black olives
*2 jars of roasted red peppers. (make sure
they are roasted). I have never found chopped
roasted red peppers so you have to drain and
chop them yourself.
*1 jar of sun dried tomatoes in oil with herbs
and seasons. Get the Julianne so you dont
have to do much cutting. I usually cut them in
half if they are large but you dont have to.
These are found in the produce dept. Dont
forget to drain them.
This is a really easy salad to make. I don't
measure anything. You could add anything that
you like to it or take anything out. I have never
tried it but I bet chicken would be great in this
salad.
Theresa Wilcher
The original recipe is found on ronzoni bow tie
pasta. I have made some changes to the
original.
I just throw the ingredients together-
* 1 box cooked bow tie pasta rinsed and
drained
* Kens Greek Salad dressing
*2 Chopped cucumbers, remove the seeds
*green onions ( I'm not a fan of any raw onion
so I just use the green part and very little)
*2 of the small packages of crumbled feta
cheese. You can use the plain feta but I like
the tomato and herb flavored.
*sliced black olives
*2 jars of roasted red peppers. (make sure
they are roasted). I have never found chopped
roasted red peppers so you have to drain and
chop them yourself.
*1 jar of sun dried tomatoes in oil with herbs
and seasons. Get the Julianne so you dont
have to do much cutting. I usually cut them in
half if they are large but you dont have to.
These are found in the produce dept. Dont
forget to drain them.
This is a really easy salad to make. I don't
measure anything. You could add anything that
you like to it or take anything out. I have never
tried it but I bet chicken would be great in this
salad.
Directions on How to Make an "EGG ROLL"
Click HERE !
Click HERE !
Taco Cups
Submitted by Amy Leland
My girls really enjoy helping with this recipe and
it's a great recipe for beginning cooks!
1 lb ground beef
1 pkg Grands biscuits (cheese or corn ones work
best, but you can use
buttermilk ones in a pinch)
1 pkg shredded cheddar cheese
1 pkg taco seasoning.
1. Prepare taco meat according to directions on
seasoning package.
2. While meat is simmering, spray a muffin pan
with non-stick spray and
press biscuits into cup-like shapes in pan.
3. Spoon meat mixture into the biscuit cups.
4. Sprinkle cheddar cheese onto each cup,
according to your liking.
5. Follow directions on biscuit package for
baking.
Submitted by Amy Leland
My girls really enjoy helping with this recipe and
it's a great recipe for beginning cooks!
1 lb ground beef
1 pkg Grands biscuits (cheese or corn ones work
best, but you can use
buttermilk ones in a pinch)
1 pkg shredded cheddar cheese
1 pkg taco seasoning.
1. Prepare taco meat according to directions on
seasoning package.
2. While meat is simmering, spray a muffin pan
with non-stick spray and
press biscuits into cup-like shapes in pan.
3. Spoon meat mixture into the biscuit cups.
4. Sprinkle cheddar cheese onto each cup,
according to your liking.
5. Follow directions on biscuit package for
baking.
Pantry Soup
Submitted by Vicky Groesbeck
1 can each: peas, corn, carrots, green beans,
(and any other canned vegies you like)
1 can broth
1 can tomato soup, stewed tomatoes and Rotel
tomatoes
3 tsp Italian seasoning
1 small onion, coarse chop
3 tsp beef broth granules
Water to cover
1/2 cup rice (instant)
Simmer on stove 15-20 minutes
Submitted by Vicky Groesbeck
1 can each: peas, corn, carrots, green beans,
(and any other canned vegies you like)
1 can broth
1 can tomato soup, stewed tomatoes and Rotel
tomatoes
3 tsp Italian seasoning
1 small onion, coarse chop
3 tsp beef broth granules
Water to cover
1/2 cup rice (instant)
Simmer on stove 15-20 minutes
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