Steak With Rosemary Sauce
4 thick beef steaks – cut of choice
to taste freshly ground black pepper
to taste olive oil
1/2 Cup chopped onion
2 T. fresh rosemary leaves, finely chopped
3 cloves garlic, minced
1 1/2 Cup red wine, preferably dry (cabernet sauvignon is good)
one Cup beef broth
one tsp. brown sugar
In large skillet over medium-high heat, heat oil to smoking.
Add steaks and reduce heat to medium.
Note: This is also excellent grilled over hot charcoal.
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Cook steaks until done, turning once. (about 10 minutes per side for medium)
Remove from pan and keep warm.
Add onion to skillet and cook about 2 minutes.
Add rosemary and garlic. Do NOT use dried rosemary! Cook 30 seconds more.
Add red wine. Turn heat to high and bring to a rolling boil. Boil 2 minutes.
Add broth, brown sugar, and any juice that has collected on steak platter.
Boil until liquid is reduced by half.
Strain sauce and pour over steaks.
Marmalade Glazed Carrots
1 package (32 oz.) fresh baby carrots
1/2 C. marmalade
1 T. water
2 T. brown sugar
1 T. butter
1/2 t. cinnamon
1/4 t. nutmeg
1 T. cornstarch
2 T. water
salt and pepper to taste
Combine all ingredients in crock pot and cook on low for 7 to 9 hours,
until carrots are tender. About 15 minutes before serving, make a
paste of the cornstarch and cold water; stir into carrots Taste and
Serves 4 to 6 as a side dish.
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Crock Pot Chicken Chili
1-1/2 lb. boneless skinless chicken breasts, cut into 1/2″ cubes
1 cup chopped onion
3 TB vegetable oil
1 can (15 oz.) cannellini or white kidney beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) diced tomatoes with mild green chilies, undrained
1 cup frozen corn
1 tsp. salt
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. celery salt
1/2 tsp. ground coriander
1/2 tsp. ground black pepper
Shredded Cheddar cheese
In a large skillet, sauté chicken and onion in oil for 5 minutes or until chicken is browned.
Transfer to a 5 quart crock pot/slow cooker.
Stir in the beans, tomatoes, corn and seasonings.
Cover and cook on LOW heat setting for 5 hours or until chicken is no longer pink. Garnish
with sour cream and cheese if desired.
Yield: 6 servings.
10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.
Some of the special features include Gingerbread Pancakes from Pancake Recipe
Grits and Cheese Chile Pie from Diabetic Recipes
Slow Cooker Recipes provided a recipe for CrockPot Hot Chocolate
Gold Coat Autumn Salad with California Figs Tofu Cream Dressing by Famous Recipes
Chocolate Meringue Cookies
Muffins That Taste Like Donuts
Mexican Silk Chocolate Pie
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White Chocolate-Cinnamon Triangles
1 (18 oz.) pkg. Pillsbury Refrigerated White Chocolate Chunk Cookies
1/2 c. honey-roasted cashews, chopped
1/2 c. toffee bits
1 t. cinnamon
1/2 c. powdered sugar
1/4 t. cinnamon
2 1/2-3 t. milk
Heat oven to 350º. In large bowl break up cookie dough. Add all
remaining bar ingredients; mix well. Press dough in bottom of
ungreased 9-inch square pan. Bake at 350º for 23-27 minutes or until
golden brown. Cool 30 minutes.
To make glaze, combine remaining ingredients in a small bowl:
stirring until smooth, adding enough milk for desired drizzling
consistency. Drizzle over bars. Cool an additional 45 minutes or
until its completely cooled. Cut into 16 bars. Cut each bar in half
diagonally to make triangles.