2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter
Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!
can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.
Thanks to my friend Andy Meyer for this recipe!
28 November, 2009
27 November, 2009
I have now added T's Recipes to FeedBurner and it will also be publishing to my facebook :)
Now to get back to adding more and more of my treasured recipes into this blog, sadly I lost another one recently and it was not added here yet.
Posted by Tanya at 3:45 PM
23 November, 2009
Wow!!! We have followers! Thank you all who have commented for doing so :)
It is nice to see others read and try out the same things we have comprised and worked on "tweaked" and even made our own. If you are wanting to add to our stuff, let me know.. I would be happy to add you too!
- 7 extra large egg whites
- 1 cup sugar
- 1/2 pound unsalted butter, cut into small pieces
- 1/2 pound European bittersweet chocolate, broken into small pieces
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon espresso
- 3 Tablespoons Kahlua
Place egg whites and sugar in a mixer and whip into firm peaks. Meanwhile, melt butter over medium heat. When melted, add chocolate, stirring occasionally until smooth. Quickly add vanilla, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth. Pour into prepared cake pan and bake on center rack for 40 minutes.
Remove from oven. Wait 5 minutes and press sides down so the top of the cake is even. Cool and refrigerate for 4 hours or until set. Remove cake from pan and cut with a hot knife into 8 pieces. Serve with fresh berries and vanilla ice cream if desired.
15 April, 2009
SERVES 12 -15 (so adjust as necessary!)
* 1 (8 ounce) package cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1 (12 ounce) container frozen whipped topping, thawed and divided
* 1/2 teaspoon almond extract
* 13 ounces angel food cake
* 2 (21 ounce) cans cherry pie filling
1. In a medium bowl, combine cream cheese and sweetened condensed milk.
2. Beat with an electric mixer until smooth.
3. Stir in 1/2 of whipped topping and almond extract; set aside.
4. Tear angel food cake into 1 inch pieces.
5. Place 1/3 of cake pieces in bottom of a trifle bowl.
6. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of
7. Repeat layers twice more.
8. Spread remaining whipped topping over top of trifle, sealing to edges.
9. Garnish with additional pie filling and sliced almonds if desired.
07 April, 2009
1 cup diced onions
1 cup baby carrots
4 ounces sliced baby bella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar
|1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot.|
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan and sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown.
3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.
4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve.
Makes 4 servings.
29 March, 2009
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
½ cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft - if dye is involved then smurfy blue too LOL.) it takes an entire little vial of food coloring to get it to bright vibrant colors.
it is really messy to make, I use a greased silpat sheet to knead it out