Showing posts from August, 2014

Beef Fillets with Balsamic Rasperry Sauce

2 (about 4 ounces each) bacon wrapped fillets¼ teaspoon(s) salt½ teaspoon(s) coarsely ground black pepper2 teaspoon(s) vegetable oil
Raspberry-Balsamic Sauce
1 teaspoon(s) vegetable oil2 tablespoons red onion, finely chopped 2 tablespoon(s) balsamic vinegar3 tablespoon(s) seedless red raspberry jam¼ cup fresh raspberries¼ teaspoon(s) coarsely ground black pepper

Prepare Fillets: Pat fillets dry with paper towels. Sprinkle fillets with salt and pepper.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add fillets and cook 2 to 3 minutes for medium, turning steaks over once. Transfer fillets to an oven safe pan and bake at 400 degrees for 10 minutes or to desired doneness. When fillets are done, transfer to platter with any juice; cover with foil. Prepare sauce: In the skillet, heat oil over medium heat until hot. Add red onion and 1/4 cup water and cook about 5 minutes or until onion is tender, stirring occa…

Brownie Goody Bars

New recipe to try. From Betty Crocker...  Keep you posted how they trun out.
2/3  Cup butter or margarine
5 Oz unsweetened baking chocolate, chopped
1 3/4 Cups granulated sugar
2  Teaspoons vanilla
3 Eggs
1 Cup Gold Medal™ all-purpose flour*
1/2 Cup chopped walnuts, toasted if desired

Creamy Vanilla Frosting
3 Cups powdered sugar
1/3  Cup butter or margarine, softened
1 1/2  Teaspoons vanilla
1 To 2 tablespoons milk
3/4 Cup salted peanuts, coarsely chopped
3 Cups crisp rice cereal
1 Cup creamy peanut butter
1 Bag (12 oz) semisweet chocolate chips (2 cups)

1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening. In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.2 In medium bowl beat granulated sugar, 2 teaspoons

The "eyes" have it.

Potato eyes that is. Or make your own potato crisps.

2 russet potatoes 1 1/2 cups peanut oil Seasoning of choice.  Large bowl of water 3 tablespoons of table salt
Slice the potatoes thinly. Use a madaline or slicer. Don't make them any more than about 1/8 inch.  Add the salt to the bowl of water. As the potatoes are sliced add them to the salted water. 
Let them sit for a least 15 minutes. Drain and dry on paper towls. Get them as dry as possible. Wate and hot oil don't mix.  Meanwhile heat the oil in a large stock pot. Make sure it's at least 350 before adding the potatoes.  Cook about 10 minutes on medium heat.  When the slices are golden transfer to paper towls to drain.  Add your favorite seasonings .  Cool and enjoy.  Store them in an airtight container.