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RECIPE OF THE WEEK
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Twice Baked Potatoes
4 large russet baking potatoes
vegetable oil for rubbing
1 cup plus crumbled blue cheese
8 slices pre-cooked crispy bacon, crumbled
1 cup sour cream
2-3 chopped green onions
salt and pepper to taste
Wash the spuds and rub them with vegetable oil before you pop them into a 400 degree oven, on a baking tray. (Depending on the size, they'll take between 45 minutes to an hour to bake.) Poke them with a skewer or toothpick to see if they are soft all the way through…then let 'em rest for a few minutes until they're cool enough to handle! Slice them lengthwise, through the narrow side, so they have flat, wide surfaces to rest on! Use a large spoon to scoop the flesh into a mixing bowl and add the crumbled blue cheese, crumbled, crispy bacon, sour cream and chopped green onions. Combine well and then divide the mix evenly between the skins. Pop 'em back into the oven and let 'em cook until they're hot all the way through. Turn the broiler on for the last few minutes to brown the
Serves 4-8 tops.
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Beef Stroganoff
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1 pound thinly sliced sirloin beef
1 medium white onion, quartered and sliced
8 ounces sliced white mushrooms
butter for sautéing
all-purpose flour for dusting
2 cups mushroom or beef broth
3/4 cup sour cream
salt and pepper to taste
worcestershire to taste
paprika to taste or for garnish
cooked egg noodles for 4
Saute the sliced onion in a couple tablespoons of butter in a medium hot pan. After the onions have started to soften, add the sliced mushrooms and cook those until they start to brown. While the mushrooms are cooking, season the thinly sliced sirloin beef with salt and pepper to taste and dust it with a couple of tablespoons of all-purpose flour. When the mushrooms are done, take 'em out of the pan and then add more butter to the pan and saute the beef until it starts to brown. Add the sauteed mushrooms and onions back to the pan and dust it with a tablespoon or so of flour....(this will help the final sauce thicken up a little bit.) Then add the beef or mushroom broth and the sour cream. (Add a couple of shakes of Worcestershire sauce if you like!) At some point, you need to cook off some egg noodles so you can serve it in the traditional way! Once the sauce is reduced, just serve it over the top of the warm noodles with a dusting of paprika
Serves 4
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