Food
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Apricot BarsNov 27, 2001 10:00 pm - Apricot Bars 1 cup butter or margarine 1 cup sugar 2 cups flour1 1/2 cups coconut 1 cup chopped pecans 1 jar (18 ounces) apricot preservesPreheat oven to 325 de...
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Classic Onion SoupNov 20, 2001 10:00 pm - Classic Onion Soup 6 tablespoons butter 8 cups sliced yellow onions (about 8 medium onions) 4 teaspoons sugar 2 quarts chicken stock or canned broth 1/2 cup bra...
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Roasted Tenderloin of BeefNov 20, 2001 10:00 pm - Roasted Tenderloin of Beef 2-2 1/2 pounds beef tenderloin 2 cloves garlic 2 tablespoons fresh thyme Salt and pepper, to taste Demi Glaze 6 pounds veal bones 1 med...
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One Pan Beef and Rice CasseroleNov 20, 2001 10:00 pm - One Pan Beef and Rice Casserole 1 teaspoon olive oil 1 medium onion, chopped 1 medium green pepper, chopped1 1/2 pounds 93 percent lean ground beef 1 teaspoon sa...
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Green Beans with Tomato ConcasseNov 20, 2001 10:00 pm - Green Beans with Tomato Concasse 1 1/2 pounds fresh green beans, trimmed3-4 ounces butter Salt and pepper to taste Tomato Concasse 8 ounces tomatoes 2 ounces dice...
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Pigs in a Blanket Dutch Style - SaucijzenbroodjesNov 20, 2001 10:00 pm - Pigs in a Blanket Dutch Style - Saucijzenbroodjes 1 pound ground beef 1 pound ground pork 3 eggs, divided 4 ounces plain bread crumbs 2 teaspoons nutmeg 2 tea...
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Roasted Tenderloin of Beef with Black Pepper Mustard CrustNov 20, 2001 10:00 pm - Roasted Tenderloin of Beef with Black Pepper Mustard Crust 1 piece baby tenderloin (choice or better) 1/4 cup fresh cracked black pepper 1/2 cup whole grain mu...
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Maryland Crabcakes with Ginger Aioli & Jicama SlawNov 20, 2001 10:00 pm - Maryland Crabcakes with Ginger Aioli & Jicama Slaw Crabcakes 6 ounces scallops 6 ounces crab (lump/jumbo) 2 ounces heavy cream 1 teaspoon garlic 1 teaspoon shall...
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Seared Chilean Sea Bass With Provencal Lindsay Olive RelishNov 20, 2001 10:00 pm - Seared Chilean Sea Bass With Provencal Lindsay Olive Relish 4 Chliean sea bass fillets, 2.5 ounces each Salt and white pepper, to taste 1/2 cup all purpose flou...
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Joe Brown's JambalayaNov 20, 2001 10:00 pm - Joe Brown's Jambalaya 8 tablespoons canola oil 1 cup sliced smoked andouille sausage 20 sea scallops (about 3/4 pound) 8 shrimp, peeled and deveined 8 whole cra...