Flour, salt and pepper both sides of cube steaks.
Use roaster pan with lid.
Spray roaster with Pam.
Put in cube steaks.
Cook 30 minutes at 325 or 350 degrees.
After 30 minutes turn steaks and add mushrooms and onions.
Cook for another 30 minutes or until done.
Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
The mixture will thicken and it's ready to serve.
Serve with grilled steak and use leftovers for omelets.
Makes 4 servings if served with steak.
Heat a large frying pan over medium heat. Brush with oil. Cook mushrooms and onions 8-10 minutes, stirring occasionally, until tender and golden. Stir in vinegar and sugar and cook a further 1 minute.
Meanwhile, cook sausages on a hot grill 10-12 minutes, turning, until cooked through.
Place buns cut-side down on the grill for 30-60 seconds, until lightly toasted.
Spread buns with relish. Top each with tomato slices and lettuce leaves. Add a sausage to each with a dollop of mushroom mixture. Accompany with ketchup.
Combine olive oil and butter in frying pan.Cut pheasant into leg and breast pieces.
Roll pheasant in flour and brown in frying pan for 5 minutes turning once.
Remove pheasant from oil and butter. Chop onions into 3/4\" pieces.
Saute mushrooms and onion in same pan until brown.
Add pheasant on top of mushrooms and onions, pour chicken broth over pheasant, cover and simmer for 1 hour.
Serve with rice and asparagus.
arge saute pan.
Saute mushrooms, onions and garlic. Remove from pan with
Melt butter over medium-low heat.
Add the mushrooms and onions and saute, stirring, until mushrooms are golden and onions are tender.
Stir in flour until well blended.
Add the chicken broth and milk.
Cook, stirring, until thickened. Add the hot cooked and drained peas and seasonings.
Heat a dutch oven pot with 2 tablespoons of olive oil.
Add sliced mushrooms and onions and saute until caramelized.
Beat one egg in a bowl, add dried kasha and mix thoroughly.
Heat a small skillet and add kasha/egg mixture.
Stir until kasha kernels are separated.
Once seperated, add kasha to onion/mushroom mix with two cups of water and one boullion cube.
Cover for about 10 mins and turn of heat.
Beat egg yolks until thick and light in color.
Add cream, salt, pepper, and parsley.
Beat egg whites till they form peaks then fold into yolk mixture and gentle toss in mushrooms and onions.
Pour into a hot buttered cast iron pan.
Cook slowly until omelet puffs up and is firm on the bottom.
Place into a preheated oven 350 degrees for about 3 minutes then sprinkle brie on top and bake for 2 more minutes.
Fold omelet in half and serve.
add the onion and a sprinkling of salt and pepper. Saute over
frying pan, drain fat, and cut into pieces. Heat the
easoning, 1/2 t. salt and pepper; rub over beef. Place
ason well with the salt and pepper and rub it in well
Place the mushrooms in a flat serving dish.
Place the rest of the ingredients into a small heavy saucepan.
Bring the ingredients to a boil and cook until the onions soften.
Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.
Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.
Refrigerate for at least 24 hours.
Melt butter in medium skillet over medium high heat, add oil. Add onions, saute 5 minutes.
Add garlic powder, stir in well, add chicken.
Saute until chicken is opaque, 5 to 10 minutes.
Add mushrooms and white cooking wine, mix well.
Simmer over low heat 10 minutes.
If it looks too dry add more white cooking wine. Serve over white rice.
Serves 2 to 3. To serve 4 people, add two more cutlets.
o 400 degrees.
Wash and dry one large potato. Rub
n a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with
In a large skillet, melt butter and saute mushrooms and onions until soft.
Add green beans and cook until tender.
Season with salt to taste.
Heat a little oil in a skillet and add chicken, fry over medium heat until the chicken is sealed.
Add onions and continue to fry until they are starting to become transparent.
Add mushrooms and fry for a further 3-5 minutes.
Pour in the chicken stock.
Mix in the flour paste and bring to a boil, simmer till sauce begins to thicken.
Stir in the cream and herbs (if using) and serve imidiately over pasta, rice or potatoes.
garlic, herbs, 1 tbsp oil and soy sauce. Place chicken in
In a 3-quart lidded saucepan, bring 6 cups of water to a boil. Add salt and the wild rice.
Cover and simmer on low heat for 30 minutes.
Add the converted rice, mushrooms and onion to the pot without stirring.
Cover and continue cooking another 5 minutes. Do not remove the lid.
Let the rice sit for 5 minutes after finishing the cooking.
Yields 6 servings.