Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce

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Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
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Rating: 0
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Instructions
  1. Preheat over to 450°. In small bowl, combine garlic, oil, salt and pepper. In large shallow roasting pan, place roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Reduce temperature to 350° and roast 30 to 35 mi
  2. Meanwhile, remove and discard excess fat from roasting pan. Add shallots to drippings in roasting pan and cook over medium-low heat 2 minutes, stirring frequently. Add brandy and heat to boiling. Cook 3 to 4 minutes or until most liquid has evaporated, st

Maple-Brandy Turkey Glaze

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Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 18 minutes
Servings
people
Ingredients
Course Entrées, Holidays
Prep Time 5 minutes
Cook Time 18 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. In small saucepot, heat brandy to boiling over medium-high heat. Boil 6 to 8 minutes or until reduced by half. Stir in remaining ingredients and heat to simmering over medium-high heat. Cook 5 minutes and remove saucepot from heat.

Tiramisu

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Course Desserts
Prep Time 20 minutes
Cook Time 0 minutes
Servings
people
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Instructions
  1. Prepare pudding as label directs with milk. In small bowl, whisk ricotta until smooth and creamy; stir into prepared pudding. Fold whipped topping into pudding mixture until just combined.
  2. In small bowl, combine coffee, brandy, and vanilla extract.
  3. Slice cake horizontally into thirds, then cut each layer into 1 ½ x 3 inch pieces. Place ½ of the cake pieces into bottom of 8 x 8-inch glass or metal baking dish in single layer, packing pieces close together and breaking as needed to fill any
  4. Cover and refrigerate at least 4 hours or up to 24 hours. To serve, sift cocoa powder evenly over cake and cut into 9 squares.

Apple, Bacon & Cheddar Stuffed Mushrooms

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Your guests will be raving about this flavorful and elegant appetizer for days after your next dinner party!
Instructions
  1. Preheat oven to 350°. Carefully separate stems from mushroom caps. Place caps, gill side up, on rimmed baking pan. Coarsely chop stems; set aside. Stir together butter, and brandy and pour into mushroom caps. Sprinkle caps with 1 teaspoon salt, and &
  2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently.
  3. In large skillet, cook bacon over low heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool. Discard all but 2 tablespoons bacon fat. Coarsely chop bacon; set aside.
  4. Add garlic, and onion to pan with bacon fat. Cook over medium heat 5 minutes or until onion is soft. Add chopped mushroom stems and cook, stirring occasionally, 5 to 6 minutes or until most of the moisture has evaporated. Stir in apple; cook 3 minutes. Re
  5. Stir remaining ½ teaspoon salt, ¼ teaspoon pepper, pine nuts, bacon, breadcrumbs, ¼ cup Cheddar cheese, Parmesan cheese, and thyme into apple mixture. Stuff mushrooms with filling and top with remaining ¼ cup Cheddar cheese. Bake 5 min