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Recipes

Chicken in Tarragon-Mustard Cream Sauce

Chicken in Tarragon-Mustard Cream Sauce

By

In a very large skillet, heat 2 tablespoons of the oil

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
  • Salt and freshly ground pepper
  • 1/2 pound white mushrooms, thinly sliced
  • 1 large shallot, minced
  • 3/4 cup dry white wine
  • 1 1/4 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • 2 tablespoons grainy mustard
  • 2 tablespoons chopped tarragon
  • Buttered noodles, for serving
4.4/5 (11 Votes)

Bucatini all'Amatriciana

Bucatini all'Amatriciana

By

Cook bacon in a Dutch oven or large pot until crisp; transfer to a paper-towel-lined plate

  • COOK:
  • 8 oz. thick-sliced bacon, diced
  • 1 lb. ground sirloin
  • STIR IN:
  • 2 cups thinly sliced red onions
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. tomato paste
  • 2 Tbsp. balsamic vinegar
  • 1 can whole tomatoes in juice, chopped (28 oz.)
  • 1 can crushed tomatoes (28 oz.)
  • Salt and red pepper flakes to taste
  • COOK:
  • 1 lb. dry bucatini
  • 1 ⁄2 cup grated Romano or pecorino
  • 1 ⁄4 cup minced fresh parsley
  • Grated Romano or pecorino
  • Chopped fresh parsley
4/5 (8 Votes)

Creole Meatloaf with Tomato Gravy

Creole Meatloaf with Tomato Gravy

By

Preheat the oven to 350 degrees F

  • 1-1/2 pounds of very lean ground beef*
  • 1 tablespoon of butter
  • 1 medium onion, chopped fine
  • 1/2 cup of green bell pepper, chopped fine
  • 1 stalk (rib) of celery, chopped fine
  • 3 cloves of garlic, minced
  • 1/4 cup of canola oil
  • 2 tablespoons of all purpose flour (for the roux)
  • 1 (15 ounce) can of tomato sauce
  • 1 can of water
  • 1 tablespoon of Worcestershire sauce
  • 1/2 cup of evaporated milk
  • 1 large egg
  • 1/2 cup of seasoned bread crumbs
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • Pinch of cayenne
  • Additional flour, for coating
  • 1 tablespoon of canola oil, for browning
4.4/5 (18 Votes)

Traditional Bolognese sauce

Traditional Bolognese sauce

By

Instructions To a large, heavy saucepan add the oil and butter over medium-high heat

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds 80/20 ground beef
  • 1 1/2 pounds ground pork
  • 6 ounces pancetta chopped finely
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 11 ounces large onion finely chopped
  • 2 ounces celery stalks finely chopped
  • 6 ounces carrots finely chopped
  • 5 garlic cloves grated or finely chopped
  • 1 cup white wine or red if you prefer
  • 37 ounces good quality can tomato puree
  • 2 cups milk
  • 1 cup beef stock
0/5 (0 Votes)

Roasted Pork with Herbs

Roasted Pork with Herbs

By

Heat oven to 325 F (165 C)

  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon rubbed sage
  • 1 medium garlic clove (minced)
  • 5 pound boneless loin
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 tablespoons soy sauce
4.3/5 (6 Votes)

Southern-Style Green Beans

Southern-Style Green Beans

By

Instructions Brown and crisp bacon in a large pot

  • 4 slices bacon, diced
  • 2 pounds green beans, ends snapped off and longer beans snapped in half
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon butter, optional
4.5/5 (18 Votes)

Hot Caramelized Onion Dip with Bacon and Gruyère

Hot Caramelized Onion Dip with Bacon and Gruyère

By

Laraine Perri, Coastal Living OCTOBER 2011

  • 2 teaspoons butter
  • 1 teaspoon vegetable oil
  • 2 Spanish onions (about 1 pound), halved and thinly sliced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon minced fresh thyme
  • 3 applewood-smoked bacon strips
  • 3/4 cup (3 ounces) shredded Gruyère cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground black pepper
4.7/5 (23 Votes)

Chopped Steak Sandwiches

Chopped Steak Sandwiches

By

Mix the ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside

  • 2 2 2 Tbs. ketchup
  • 1 1 1 Tbs. Dijon mustard
  • 1 1 1 jarred hot cherry pepper, stemmed, seeded, and chopped
  • 1 1 1 tsp. red wine vinegar
  • 1 1 1-inch lb. beef sirloin tips (flap meat), cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 3 3 3 Tbs. olive oil
  • 1 1 1 small yellow onion, halved and thinly sliced
  • 1-1/2 1-1/2 1-1/2 cups shredded sharp Cheddar
  • 4 4 4 long rolls, split and lightly toasted
  • 1-1/2 1-1/2 1-1/2 oz. baby arugula
4.7/5 (19 Votes)

Sweet and Sour Green Beans

Sweet and Sour Green Beans

By

Sweet and Sour Green Beans tastes kind of like German potato salad, only with green beans

  • 1 1/4 pounds fresh green beans, ends trimmed
  • 5 slices thick-cut bacon
  • 1/2 medium sweet onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Pimento-Cheese Potato Gratin

Pimento-Cheese Potato Gratin

By

Each forkful oozes with cheese, and has a sweet, tangy bite

  • 3 teaspoon(s) kosher salt, plus more to taste
  • 1.5 pound(s) Yukon gold potatoes, peeled and sliced into 1/4-inch-thick round
  • 3/4 cup(s) heavy cream
  • 3 shallots, finely diced
  • 1/4 teaspoon(s) crushed dried red chile flakes
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1 jar(s) (9-ounce) roasted red peppers or piquillo peppers
  • 2 tablespoon(s) reserved liquid from roasted red peppers or piquillo peppers
  • 2 cup(s) coarsely grated extra-sharp Cheddar cheese
4.4/5 (7 Votes)