Directions:
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
great low carb and Atkins friendly recipe.
Directions
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
Preheat oven to 400 degrees F (200 degrees C).
Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.
Makes 12 servings A great low carb and Atkins (and other low carbohydrate diet) friendly recipe.
]]>Brush tuna steaks on both sides with the oil and season with salt and pepper.
Combine the butter, onion, lime juice, soy sauce and wasabi in a small pan.
Heat a heavy, nonstick frying pan over high heat. Place the tuna in the pan and sear until crispy and brown. Turn over and sear the other side. Be careful not to overcook the tuna. It’s best rare to medium rare.
While the tuna is cooking, heat the butter mixture over low heat, stirring constantly until smooth and emulsified.
Serve the tuna immediately, drenched with the sauce.
A great low-carb recipe.
A great low carb and Atkins (and other low carbohydrate diet) friendly recipe.
]]>MAKES SIX SUNDAES. PREP: 15 min. COOK: 30 min.
Directions
Prepare batter: Mix first seven ingredients (flour through water) and blend until smooth. Batter should be fairly thick; thinning should not be necessary. Refrigerate until used.
Unwrap candy bars and crush cornflakes. Dip candy bars—one by one—into batter, coating each completely. Dip battered candy bars in crushed corn flakes; gently coat all sides. Carefully place coated candy bars on a lightly floured tray.
Cook candy bars in a deep fryer (oil at about 350 degrees) until batter is set and golden brown. (If the batter is cooked but the inner candy bar is not yet soft, heat in a microwave for a few seconds.)
Serve with a scoop of ice cream, drizzled with raspberry topping and garnished with whipped cream and chopped nuts.
For the filling:
Chili corn crepe batter:
Make 12 crepes (procedure follows) with the chili corn crepe batter. Mound about 1/2 cup of the filling on half of each crepe, fold the crepe gently over the filling, and transfer them to a buttered baking sheet. Brush the top of each crepe with the butter and bake the crepe in a preheated 400F. oven for 10 minutes, or until they are heated through. With a long spatula transfer the crepes to serving plates and garnish them with the sour cream, the avocados slices, the coriander sprigs, and the lime slices.
To make chili corn batter: In a blender or food processor blend the flour, the cornmeal, the salt, the chili powder, the broth, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, cover, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
To make crepes: Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or until the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
Makes 12 filled crepes, serving 6 to 12.
]]>Preheat oven to 400F.
Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
Makes 4 main-course servings.
]]>Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; saute until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
Serves 4.
]]>For the cake:
For the vanilla glaze:
To make the cake, in a bowl, stir together the flour, baking powder and salt.
In another bowl, toss the apples with the juice. In a small bowl, stir together the brown sugar, cardamom and cinnamon. Add to the apples and toss to coat. Set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the butter, cream cheese, granulated sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 2 or 3 additions and beat well until smooth. Using a large rubber spatula, gently fold in the apples just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan and spread evenly.
Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
Meanwhile, make the glaze: In a small bowl, whisk together the confectioners’ sugar, the 2 Tbs. milk and the vanilla until smooth and pourable. Adjust the consistency of the glaze by adding more milk, a few drops at a time, if needed.
Remove the sides of the springform pan, if using, and place the cake on a wire rack set over a piece of waxed paper to catch any drips. While the cake is warm, drizzle with the glaze. Let the cake cool to room temperature. Cut into wedges or squares to serve. Makes one 9-inch cake.
Note: If using a glass baking dish, reduce the oven temperature to 325F.
]]>In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.
Balsamic Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
2/3 cup olive oil
Trim the fat from the meat. Pound it to 1/2 inch thick with a wooden mallet (or a meat tenderizer). Pat it dry and salt it on both sides.
Just before cooking, prepare three low dishes big enough to dip meat into. In the first, put a few cups of flour. In the second, 2 or 3 eggs, beaten. In the third, the breadcrumbs. Prepare the oil by filling your skillet with enough oil to cover the meat (1/2 inch or so). Heat it to about 375 degrees. It should be hot enough to sizzle and make the breading puff up as soon as you drop it in, but if it gets too hot, the breading will get soggy and greasy before the meat is cooked through.
Take each piece of meat and dip it into the flour until coated all over. Shake off the excess, and dip it into the egg, coating each side. Dip it into the breadcrumbs, again shaking off the excess. Drop it into the hot oil. Cook until the breading is golden (about 3 minutes) and turn with a fork to cook the other side. Interior should be tender and juicy. Serve immediately with lemon wedges.
Note: When we use pork, we buy the thin cut, boneless pork loin. You don’t even really need to pound it out with a mallet.
]]>Mix all the ingredients together with a hand mixer and bake in a casserole dish for 1 hour at 350 degrees until golden. Serve with tortilla chips.
]]>Saute mushrooms in 2 T butter. Set aside. Put chicken breast in simmering chicken broth in a single layer. Cover, cook 20 minutes. Remove from broth. Save � c broth. Cool. Skin and bone chicken, and arrange chicken in an 8x12 casserole. Top with artichoke hearts. Set aside. Melt � c butter, stir in flour, salt, and pepper until smooth. Gradually stir in � c chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms down the center. Bake at 325 degrees for 30 minutes. 4 servings.
]]> Okay- I make a lot of changes with this recipe. I double the chicken and triple the sauce… or is it triple the chicken and double the sauce? maybe I just double them both. I also cube the chicken after I boil it, and I serve it over rice. I love this casserole. It also freezes well. ]]>Combine all ingredients, and stir well with a whisk. Cover sauce, and chill.
]]>INGREDIENTS
Prep Time: 20 minutes Cooking Time: 8 minutes