Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
o taste; add lamb or beef, stir to coat, cover and
Preheat the oven to 425 degrees.
Peel, devein and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Starting from the outer edge of a ...
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
tick of butter is what Ina calls for in her recipe
br>NOTE: to double per Ina ,\"If you want to serve
cing.
A NOTE FROM INA: The edges of the shortbread
minutes. *At this point Ina turned off the flame/ heat
br>Roast at 400*F. (Ina originaly baked at 425*) for
br>Pour Onion soup mix, beef, and chicken broths over roast
ver high heat.
Pat beef dry.
Add to skillet
boil the beef brisket to use water sparingly.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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Stirfry the peppers and onions in oil.
.Put in a bowl.
Stir fry the beef.
Add the veggies,sesoning,water.
Season to taste.
Simmer to the way you want it.
All measurments are approximate.
Never use the whole envelope of spice.
Serve with rice,mashed pototoes,noodles.
With extra vegetables this could serve 3 or 4 people.
When peppers are on sale I buy several and cut them up to use in recipes like this and put them in baggies in the freezer.
Enjoy.
r rice.
find more recipes at: www.cravesandsaves.blogspot.com
hem through the spit. Some recipes include a layer of fat
elp connect everyone with great recipes faster!
ngredients in small bowl. Place beef steaks and marinade in food
Ina a 5 to 6 quart pan, put all beef ingredients. Add water