Melt butter in skillet.Add chicken and saute' 5 - 7 minutesAdd mushrooms and onions and saute' 3 minutes.Combine broth, cornstarch and mustard.Pour over chicken, mushrooms and onions.Bring to boil a ...
Saute the onions, white mushrooms, garlic and the porcini in 4 fl oz of olive oil until lightly colored. Add basil, oregano and stock; bring to a boil.Slowly stir in polenta. Simmer for 10 minutes, ...
Combine the beef broth and dried porcini in a small saucepan.Bring to a boil, remove from heat, cover, and let steep for 30 minutes.With a slotted spoon, lift the porcini out of the broth, chop coar ...
Boil the pierogies in salted water, according to package instructions.Meanwhile, add the olive oil to a non-stick skillet and place over medium heat.Cook the onion for a couple minutes, then add the ...
Sprinkle salmon with a moderate to generous amount of salt. Pepper as desired.Lightly coat salmon in flour on a plate.Place salmon in heated skillet over medium heat coated with roughly equal parts ...
Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside.Coat steaks with remaining flour.Beat egg white and water; dip steaks, then dredge in cornmeal mixture.In a skillet over medium high ...
Heat skillet to med/high.Add 1 tbsp olive oil, 1 tbsp butter, onions, and mushrooms; saute 3-5 minutes.Add defrosted peas; stir well.Add remaining olive oil, salt and pepper then stir.Lower heat to ...
Melt the butter in a large skillet; add the chopped onions and mushrooms.Season with salt and pepper.Cook gently over medium heat, stirring occasionally, until soft (about 20-25 minutes).Meanwhile, ...
Stir together flour, cornstarch and salt.Make a well in the center.Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.Add all at once to dry ingredients.Slowly stir ju ...
Pat filets mignons dry and season with salt and pepper.Heat oil in a big skillet over med-high heat.Sear filets mignons on both sides; remove filets to a plate and loosely cover with plastic wrap; c ...