Peppered Tenderloin of Beef with Gorgonzola Sauce

Ingredients For limone sauce: 3 tbsp butter 3 tbsp allpurpose flour 2 cup strong chicken broth 1/2 cup whitewine Juice of 1 lemon Pinch of ground white pepper For tenderloin: 4 (6 oz) beef tenderloin fillets 2 tbsp olive oil 1 clove garlic, chopped 1/4... »more

Breakfast Lasagne

Ingredients 1 Pkg. Lasagne Noodles 1 Lb. Ricotta Cheese 2 Eggs 6 Tbsp. Unsalted Butter 6 Tbsp. Flour 3 Cups Milk 1/2 Tsp. Dry Mustard 1/4 Tsp Nutmeg 1 Pinch Salt 2 Tbsp. Red Wine 1 1/2 Tsp. Tomato Paste 1 Tbsp. Olive Oil 4 Cloves Garlic 1 Lb. Cooked... »more

French riviera stew

Ingredients 1 tsp salt 1/8 tsp pepper 2 1/2 lb boned veal shoulder in 1 1/2″ cubes 1 tbsp white wine vinegar 2 tbs. Olive oil or vegetable oil 3/4 lb. Sliced fresh mushrooms 1/2 cup minced onion 1 10 oz. Can whole tomatoes and juice 1 large green... »more

Ingredients

For limone sauce:
3 tbsp butter
3 tbsp allpurpose flour
2 cup strong chicken broth
1/2 cup whitewine
Juice of 1 lemon
Pinch of ground white pepper
For tenderloin:
4 (6 oz) beef tenderloin fillets
2 tbsp olive oil
1 clove garlic, chopped
1/4 cup cracked black pepper
For Gorgonzola sauce:
1 cup limone sauce
3 oz Gorgonzola cheese, crumbled
2 tsp whole-grain or Dijon-style mustard
4 artichoke bottoms, sliced

How to prepare

First, prepare the limone sauce: Melt butter; add flour. Blend with wire whisk until smooth. Cook over low heat about 2 min.. In a skillet over low heat, warm broth, wine, lemon juice and white pepper. Once warm, combine with butter and flour. Cook over low heat an additional 3 min.. Let sauce cool before using.
To prepare tenderloins: Roll fillets in oil, garlic and cracked pepper. Saute, grill, or broil to desired doneness.
To prepare Gorgonzola sauce: Heat 1 cup limone sauce in skillet over med heat (Refrigerate remaining limone sauce for another meal.) Add cheese and mustard. Blend until creamy. Add artichoke bottoms and heat briefly. Pour finished sauce over tenderloin fillets.
Yield: 4 servings from “Great Meals of St. Louis”

Share
21 Feb | 0 Replies | More

Ingredients

1 Pkg. Lasagne Noodles
1 Lb. Ricotta Cheese
2 Eggs
6 Tbsp. Unsalted Butter
6 Tbsp. Flour
3 Cups Milk
1/2 Tsp. Dry Mustard
1/4 Tsp Nutmeg
1 Pinch Salt
2 Tbsp. Red Wine
1 1/2 Tsp. Tomato Paste
1 Tbsp. Olive Oil
4 Cloves Garlic
1 Lb. Cooked Ham – thinly sliced
1/2 Lb. Gruyere Cheese – grated
1/2 Lb. Mozarella Cheese – grated
1/4 Lb. Parmesan Cheese – freshly grated
Fresh Parsley – chopped

How to prepare

Prepare noodles according to package directions.Mix ricotta cheese with eggs. Prepare whitesauce: melt butter in medium saucepan, addflour, stirring until smooth. Add milk slowlyusing whisk. Cook slowly until sauce is smoothand thickened. Add dry mustard, nutmeg, and salt. Stir in wine and 1/2 of the Parmesam cheese.

In small pan, saute garlic in oil. Remove garlic, add oil to sauce. Stir in tomato paste. Layer ingredients into a 13 X 9 X 2 lasagne pan starting with a thin layer of sauce. Next a layer of noodles followed by the ricotta cheese and egg mixture, the ham, the gruyere and the mozzarella cheese. To with sauce and Parmesan cheese. Repeat, starting with noodles, until finished, ending with sauce and Parmesan cheese. Sprinkle with parsley. Bake at 350 degrees for 35 to 45 minutes in a preheated oven. Let stand for 10 minutes before serving

Share
19 Feb | 0 Replies | More

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

Share
18 Feb | 0 Replies | More

Ingredients

Dressing
2/3 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup peanut oil
3 tbsp sugar
1 tsp dry mustard
pinch of cayenne pepper

Pinch of salt
salad
1 lb fresh bean sprouts
14 oz dried chuka soba noodles*
1/4 cup sesame oil
2 lbs medium shrimp; peeled, deveined and cooked

3 large cucumbers; peeled, halved and thinly sliced
6 green onions, sliced
red cabbage leaves

How to prepare

Combine dressing ingredients in a bowl and whisk until thoroughly blended. Cover and set aside. Cook bean sprouts in 4 cups boiling water for about 30 seconds. Drain in a colander and place in a bowl of cold water for about 20 seconds. Drain again. Bring a large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Place noodles in a bowl of cold water. Drain and place in a large bowl. Add sesame oil and toss to coat. Add bean sprouts, shrimp, cucumbers and onions. Drizzle dressing over and toss gently to blend. Line a serving platter with cabbage leaves and mound salad in center. * available at oriental markets and in the oriental sections of some grocery stores. Makes 6 servings

Share
17 Feb | 0 Replies | More

Ingredients

2, 3 1/2-lb chickens
1/2 stick butter, room temperature
4 tsp dried basil, crumbled
1/2 tsp salt
1/2 tsp pepper
1 cup fresh basil leaves
40 large garlic cloves (unpeeled)

1/2 cup dry white wine
1 cup chicken stock or canned broth
1 cup fresh basil leaves cut julienne

How to prepare

Preheat oven to 400

Share
16 Feb | 0 Replies | More

Ingredients

1 vanilla bean, split lengthwise
pinch of salt
8 lg egg yolks
3/4 cup plus
2 tbsp granulated sugar
8 tbsp packed light brown sugar

How to prepare

Preheat the oven to 300

Share
15 Feb | 0 Replies | More

Ingredients

6 hard cooked eggs
3 tbsp mayonnaise
1 tbsp pickle relish
1 tsp prepared mustard (not dijon)
1 tbsp finely chopped radish
1 tbsp finely chopped celery rib
Salt and pepper to taste
Paprika

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling sprinkle filling With a bit of paprika garnish with parsley

Share
14 Feb | 0 Replies | More

Ingredients

16 fresh ripe plum tomatoes, very finely diced
4 tbsp finely minced garlic
1 cup coarsely chopped fresh basil
1/2 cup finely chopped italian parsley
2 tbsp fresh lemon juice
pinch crushed red pepper flakes
Salt and freshly ground pepper
thirty-two 1/4″-thick slices french or italian baguette
6 garlic cloves, cut in half

How to prepare

1. In a lg mixing bowl, combine the tomato, minced garlic, basil, parsley, lemon juice, red pepper flakes, and salt and pepper to taste. Toss very well and set aside for at least 3 hours
2. Just before serving, toast the bread and rub on one side with the cut sides of the garlic cloves. Place a small bowl in the center of a serving platter. Fill the bowl with the tomato mixture and arrange the toast around the bowl. Serve immediately. Yield: 32 slices

Share
13 Feb | 0 Replies | More

Ingredients

2 large pink grapefruit
2 large oranges
2 large limes
1 medium jalapenos
2 tbsp minced fresh mint
2 tsp finely minced shallots
1/4 tsp salt

1/4 tsp cayenne pepper

How to prepare

Cut a slice off the ends of each grapefruit down to the pulp. Sit grapefruit on one end. With a sharp knife, cut away the peel and white pith in slices from top to bottom. Cut between the membranes to remove the segments. Cut each section in half and place in bowl. Follow the same procedure with the oranges and limes. Add to grapefruit. Stir in rest of ingredients and refrigerate for about an hour. Pour off some of the liquid if salsa is too runny. Serve with fish or chicken. Makes 6 servings.

Share
12 Feb | 0 Replies | More

Ingredients

3-4 cloves garlic, minced
4 tbsp chopped fresh cilantro
1 or 2 jalapenos seeded and finely chopped
1 tsp lime zest
2-3 tsp fresh lime juice
salt to taste crushed

Dried red chile to taste
1/4 lb unsalted butter softened

How to prepare

Wonderful with grilled or broiled fish, shrimp, or steak; pasta; rice (add curry powder, pecans, and green onions); and squash, corn, or eggplant. Roll corn on the cob in this butter, then sprinkle with fresh lime juice and freshly grated parmesan.

Share
11 Feb | 0 Replies | More