Holiday Beef Wellington

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 45 minutes
Cook Time 50 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sprinkle beef with 1 teaspoon salt and 3/4 teaspoon pepper. Rub beef with 1 tablespoon oil. Heat large skillet over medium-high heat. Add beef to skillet and sear all sides until browned. Transfer beef to large plate and refrigerate 15 minutes.
  2. Meanwhile, into same skillet, add mushrooms, onions and remaining 2 tablespoons oil. Cover and cook over medium heat 8 to 10 minutes or until most liquid is released from mushrooms. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in flou
  3. Lay 12x18-inch sheet of plastic wrap on work surface. In center of plastic wrap, lay ham slices, overlapping slightly to form 12x14-inch rectangle. Evenly spread mushroom mixture over ham. Brush outside of beef with mustard and place beef lengthwise in ce
  4. Preheat oven to 400°. Remove plastic wrap from beef. In small bowl, whisk together egg and 1 tablespoon water. Cut 1 puff pastry sheet crosswise in half. Lay 1/2 sheet next to full sheet and brush seam to seal. Discard remaining 1/2 puff pastry sheet
  5. Spray rimmed baking pan with nonstick cooking spray. Place beef, seam side down, on prepared baking pan. Brush outside of pastry with egg mixture. Roast beef 50 to 55 minutes or until internal temperature reaches 135° for medium-rare. Transfer beef t
  6. Meanwhile, in medium saucepot, cook gravy and herbs over medium heat 2 to 3 minutes or until hot. Cut beef into 8 slices and serve with gravy.

Wild Rice & Asparagus Stuffed Chicken

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entrées
Prep Time 35 minutes
Cook Time 18 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450°. Spray rimmed baking pan with nonstick cooking spray. Prepare rice as label directs.
  2. Meanwhile, with sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut. Open chicken breasts and lay flat between plastic wrap on work surface. With flat end of meat mallet, pound
  3. In medium bowl, combine cooked rice, cream cheese, asparagus, bell pepper and thyme. Leaving 1/2-inch border, spoon about 1/2 cup rice mixture onto bottom half of each chicken breast, then roll chicken around filling to enclose. Place chicken, seam side d
  4. Meanwhile, in small saucepot, cook cream, cheese spread and cayenne to simmering over medium-low heat; simmer 2 minutes. Makes about 1-1/2 cups sauce. Spoon sauce over chicken to serve.

Grilled Vegetable Packets

Print Recipe
Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar and oil; stir in garlic, basil, thyme, salt, black pepper and cayenne pepper (or place ingredients into cruet and shake). In large bowl, toss vegetables
  2. Cut two 18 x 24-inch sheets of heavy-duty aluminum foil and place on work surface; spray foil with nonstick cooking spray. Place half of vegetable mixture in center of each piece of foil. For each packet, bring top and bottom sides of foil up and together
  3. Place packets on hot grill rack. Cover grill and cook 18 minutes. Carefully remove vegetable packets from grill. To serve, carefully open 1 end of packets to let steam escape, then pour vegetables into large serving bowl.

Shepherd’s Pie

Print Recipe
A delicious, classic pub favorite you can make right in your own kitchen!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Entrées
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 25 minutes
Cook Time 20 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 to 8 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tab
  2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high heat 5 to 6 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots and remaining 2 tablespoons flour
  3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread evenly over vegetable mixture.
  4. Bake pie 20 to 25 minutes or until sides begin to bubble. Let stand 15 minutes before cutting.

French Beef Stew in a Bread Bowl

Print Recipe
This spectacular beef stew served in a bread bowl looks like it came from a restaurant!
Instructions
  1. In large bowl, toss beef with flour to coat. In 5 to 6 quart saucepot, heat oil over medium-high heat until very hot. Add beef and cook 5 minutes to brown, stirring occasionally. Add broth, and thyme; heat to boiling. Reduce heat to medium-low; simmer 10
  2. Stir in tomatoes with their juice and tomato paste. Heat to boiling; boil 5 minutes. Stir in carrots, potatoes, leek, salt, and pepper. Reduce heat to medium-low; simmer, covered, 45 minutes or until beef and vegetables are tender, stirring occasionally.
  3. About 15 minutes before stew is done, preheat oven 400°. Place bowls on cookie sheet. Bake 10 minutes to warm.
  4. With sharp knife, cut out 4 inch circle from top of each bread bowl, then scoop out soft center of bowls making sure bottom and sides of bowls are intact. Ladle stew into bowls. Sprinkle with parsley, if desired, and serve with soft bread center.

Portofino Salad with Thyme Vinaigrette

Print Recipe
Escape from the ordinary with this delectable, classic Italian salad!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Salads
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In medium bowl, whisk together garlic, oil, vinegar, thyme, mustard, salt, and pepper until well blended. In medium skillet, cook walnuts over medium heat 13 to 15 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to co