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.
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.
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.
prinkling of salt and pepper. Saute over medium heat for about 5
eans in boiling salted water for about 18 mins. Crisp the
easoning, 1/2 t. salt and pepper; rub over beef. Place
garlic, herbs, 1 tbsp oil and soy sauce. Place chicken in
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.
l starts to sizzle, add onions.
Cook until edges start
n a large pan. Saute mushrooms and onions for 5 minutes. Sprinkle with flour
o 400 degrees.
Wash and dry one large potato. Rub
ell with the salt and pepper and rub it in well
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
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.
Melt butter and saute mushrooms and onions until soft.
Add flour and make white sauce using broth and cream.
Add seasonings and simmer over hot water in double boiler for 30 minutes.
Stir in grape juice.
Add a bit of hot sauce to beaten egg yolk and fold into hot sauce.
(If sauce does not thicken, add another yolk.
Just before serving, add parsley and seafood and heat through by sprinkling with Parmesan crumbs and baking for 10 minutes in 400\u00b0 oven.
Sprinkle with more parsley just before serving over rice.