Island Grilled Beef

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Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
people
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Instructions
  1. In blender, purée all ingredients, except steaks. Place steaks in large zip-top plastic bag; pour juice mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 4 hours or up to 12 hours to mari
  2. Prepare outdoor grill for direct grilling over medium heat. Remove steaks from marinade; reserve marinade. Place steaks on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 145° for medium-rare, turning once halfway throu

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

Chicken & Beef Fajita Bar

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Rating: 5
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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Votes: 1
Rating: 5
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Instructions
  1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.
  2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chic
  4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill
  5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.
  6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sou

Traditional Beef Stroganoff

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A classic family favorite!
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Course Entrées, Pastas
Prep Time 15 minutes
Cook Time 21 minutes
Servings
people
Course Entrées, Pastas
Prep Time 15 minutes
Cook Time 21 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. Drain fettucine, then return to saucepot.
  2. In large nonstick skillet, heat oil over medium-high heat. Add beef and cook 3 minutes or until lightly browned, stirring occasionally. With slotted spoon, transfer beef to small bowl.
  3. In same skillet, cook onion over medium heat 3 to 4 minutes or until onion is tender. Add mushrooms and cook 5 minutes. Reduce heat to medium-low. Stir in broth, mustard, salt, pepper and beef, and cook 8 minutes or until steak is cooked through. Add beef

Country Turkey Casserole

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Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
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Instructions
  1. Preheat oven to 400°. In 3- to 4-quart baking dish, combine all ingredients. Evenly spread mixture in dish.
  2. Bake casserole 25 to 30 minutes or until top is golden brown.

Potato Chowder

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Nourish your body and soul with this comfort food classic!
Instructions
  1. In large saucepot, melt butter over medium-low heat. Add garlic, carrots, celery, and onion, and cook 5 to 6 minutes or until vegetables are almost soft, stirring occasionally. Increase heat to medium; stir in 2 tablespoons flour. Gradually stir in broth.
  2. Add potatoes and heat to simmering. Partially cover and simmer 15 minutes, stirring occasionally. In small bowl, whisk together milk and remaining 1 tablespoon flour; stir mixture into soup. Simmer 8 to 10 minutes or until soup thickens slightly, stirring
  3. Ladle soup into bowls to serve.
  4. Makes: 8 cups

Skillet Salmon with Mixed Vegetables

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Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
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Rating: 0
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Instructions
  1. In large nonstick skillet, heat 1-1/2 teaspoons oil over medium heat until hot. Sprinkle salmon with 1/4 teaspoon salt and pepper. Place salmon, skin side up, in skillet and cook 6 minutes. Turn salmon, cover and cook 4 to 6 minutes longer or until salmon
  2. In same skillet, heat remaining 1-1/2 teaspoons oil over medium heat. Add asparagus and onion and cook, covered, 4 to 7 minutes or until asparagus is tender-crisp, stirring occasionally. Add tomatoes and remaining 1/4 teaspoon salt; cover and cook 2 minut

Seared Sea Scallop Salad

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Close your eyes and feel the warm ocean breezes while your enjoy this delightful seafood salad!
Instructions
  1. In small bowl, whisk together shallot, _ cup oil, vinegar, tarragon and mustard; set aside. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat until very hot but not smoking. Add scallops to skillet; sprinkle with salt, and p
  2. To serve, arrange salad greens on each of 4 dinner plates; top with scallops and orange segments. With spoon, pour vinaigrette over salads to serve.

Beef Stroganoff

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This is a hearty meal perfect for a cold winter evening!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Cut meat into 1/4x2 inch strips. Mix flour with salt; toss meat with mixture. Heat butter in heavy frying pan. Add garlic, onion and mushrooms. Sauté until brown. Spoon out and reserve.
  2. Add meat to same pan. Brown quickly. When all meat is brown, return onion and garlic to pan, sprinkle with paprika and pepper. Blend well, fold in sour cream.
  3. Serve over hot noodles.

Skillet Breakfast Burritos

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Buenos dias! Start your day a different way with this South of the Border delight!
Instructions
  1. In large nonstick skillet, heat oil over medium-high heat. Add potatoes, cover and cook 8 minutes or until potatoes are lightly browned, stirring occasionally. Stir jalapeno, beans, and corn, and cook uncovered 2 to 3 minutes or until potatoes are cooked
  2. Meanwhile, in separate large nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes or until cooked through. Transfer sausage to small bowl with slotted spoon; keep warm. Reduce heat to medium and add eggs. Cook 4 to 5 minutes or to desired d
  3. Stir eggs, salt, pepper, and sausage into potato mixture. Evenly divide potato-egg mixture over center of tortillas and top with cheese. Fold each tortilla to form burrito. Top with salsa, sour cream, and cilantro, if desired.