Macaroni and Cheese Casserole
| Everyday Recipes
Cooking receipe to make Macaroni and Cheese Casserole under category Everyday Recipes. You may find some video clips related to this receipe below.Macaroni and Cheese CasseroleMACARONI1 teaspoon salt2 1/2 cups dried elbow macaroni1 tablespoon olive oilSAUCE3 tablespoons butter3 tablespoons plain flo
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Nikuman Butaman Pork Bun Japanese cooking recipe
| Japanese
Ingredients bun (pastry) 1 1/3 cups flour 3 1/2 tablespoons sugar 1 pinch salt 3/4 teaspoon instant yeast 3/4 tablespoon baking powder 1 1/3 fluid ounces milk 3 1/3 fluid ounces water 1 tablespoon vegetable shortening meat filling (my version) 1/3 lb ground lean pork 5 leaves Chinese cabba
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peaches with cabernet sauvignon and raspberies
| General Recipes
Cooking receipe to make peaches with cabernet sauvignon and raspberies under category General Recipes. You may find some video clips related to this receipe below.peaches with cabernet sauvignon and raspberies 1 bottle of cabernet sauvignon or other fruity red wine150g sugar6 peaches yellow or white
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Shrimp with Brandy and Tartare Sauce Recipe
| Fish And Seafoods
Type: Shrimp with Brandy and Tartare Sauce Free Cooking Recipe - Fish And Seafoods Outstanding! Ingredients / Directions 20 raw jumbo shrimpshelled and deveined2 cloves garlicminced1/2 cup(s) brandy2 tbsp olive oil4 stems bok choycut into 3/4-in piecesJuice of one lemonSalt and pepper
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Cooking receipe to make Garlic Wine Sauce Steak under category Everyday Recipes. You may find some video clips related to this receipe below.
Garlic Wine Sauce Steak
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Ingredients
1 1/2 lb steak (1 piece)
salt & pepper, to taste
2 tablespoon unsalted butter
2 tablespoon unsalted butter, softened
2 tablespoon thinly slice scallions
1 cup dry red wine
1 garlic head roasted and pureed
Directions
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T softened butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
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