December 19, 2010


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2 lb boneless beef chuck shoulder roast
1 (40 oz can) sweet potatoes, drained
2 small onions, sliced
2 apples, cored, sliced
1/2 cup beef broth
2 minced garlic cloves
1 tsp. salt
1 tsp. dried thyme
3/4 tsp. black pepper, divided
1 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs.Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.
In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.
Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.
A very warming, fulfilling dish.

Lobster Newburg

 3 Lobsters, about 1-1/2 lb. each
   1/4 cup unsalted Butter
   7 tsp medium Dry Sherry
   10 tsp Brandy
   1 1/2 cups Heavy Cream
   1/4 tsp Nutmeg
   Cayenne Pepper
   4 large Egg Yolks, well beaten
   Toast Points

Into a large kettle of vigorously boiling salted water, plunge the lobsters,
head first, and boil them, covered,
for 8 minutes from the time the water returns to a boil.
 Transfer lobsters to a cutting board and allow them to cool.

Break off claws at the body, and crack them.
Remove claw meat and cut it into 1/2-inch pieces.
 Halve the lobsters lengthwise along the undersides
and remove meat from the tails.
Cut into 1/2-inch pieces. In a heavy saucepan,

cook the lobster meat in the butter over moderate heat,
stirring occasionally, for 2 minutes. Add 6 teaspoons of Sherry and 3 Tbsp brandy,
and cook the mixture, stirring for 2 minutes.
 Transfer lobster meat to a bowl.
Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup.
Reduce heat to low and
 stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.
 Whisk in the yolks.
Cook the mixture, whisking constantly,
until it registers 140F on a cooking thermometer. Cook, whisking, for 3 more minutes.
Stir in lobster meat and serve over the toast points. Serves 6.

Found on: fishex

Green Bean Casserole

2 cans. (10-3/4oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 tbsp. soy sauce
Dash of black pepper
3 large size cans green beans
1-1/2 cans. French's French Fried Onions
2 bags. Kraft Bacon bits
1 cup. Sharp shredded Cheese

   Mix, soup, milk, soy, pepper, bacon bits, 1 can of onions together in pour into a casserole dish.
Bake @ 350F. for 30-35 minutes or until Hot.

Stir, sprinkle remaining onions, bake 5 - 8 mins.

Before serving sprinkle 1 cup cheese over top.

took me: 10 mins prep, 35 mins, baking.

Created by: Craig Michael December 19, 2010 

Stuffed Mushrooms

12 largemushrooms
1/2onion, minced
1 clovegarlic, minced
2 tablespoonsolive oil
1/2 cupchopped pecans
1/2 cupbreadcrumbs
1 teaspoonlemon juice
salt and pepper to taste
Preheat the oven to 375 F.

Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed. Chop the stems for part of the stuffing. Dice 1/2 an onion.

In olive oil, sauté the chopped stems, chopped pecans, breadcrumbs and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

Now spoon the stuffing into the caps and place them in a nonstick, oven-proof pan. Bake for about 20 minutes. Garnish with minced chives and red bell pepper.

Baked Potato Soup

This recipe came from one of My Best Friends, soon to be a Chef.
Michael Brandon December 19 at 8:36am 

* 4 baking potatoes (about 2 1/2 pounds)
* 2/3 cup all-purpose flour
* 6 cups 2% reduced-fat milk
* 1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup reduced-fat sour cream
* 3/4 cup chopped green onions, divided
* 6 bacon slices, cooked and crumbled


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.


Southwestern Cheesecake

Makes: 16 to 20 appetizers servings, Prep Time: 20 minutes + refrigerating, Bake Time: 30 minutes.

1 cup. finely crushed tortilla chips
3 Tbsp. butter or margarine, melted
2 pkgs. (8oz) Philadelphia Cream Cheese, softened
2 eggs
1 pkg. (8oz) Kraft Shredded Colby / Monterey Jack Cheese
1 (4oz) can. chopped green chilies, drained
1 cup. Breakstone's or Knudsen Sour Cream
1 cup. chopped yellow or orange pepper
1/2 cup. green onions, slices
1/3 cup. chopped tomatoes
1/4 cup. sliced pitted ripe olives

    Mix chips and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325F. for 15 minutes.
    Beat cream cheese and eggs at medium speed with electric mixer until well blended. Mix in shredded cheeses and chilies; pour over crust. Bake for 30 minutes.
    Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
    Top with remaining ingredients just before serving.