- 2 4 ounce cans mushrooms
- 1/4 cup oil
- 2 1/2 pounds veal, cut in 1 in cubes
- 1/2 cup chopped onions
- 2 cans cream of mushroom soup
- 1 cup white wine
- 1 teaspoon oregano
- 1 cup sour cream
- Drain mushrooms, reserving liquid and add enough water to make 1 cup.
- Heat oil in a heavy pot and saute veal until browned.
- Push the meat to the side and add onions, cooking until soft.
- Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
- Bring to a boil and cover and reduce heat.
- Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
- Before serving add wine, mushrooms and sour cream.
- Heat through but do not boil.
- Serve with rice.
Source: Marks family recipe
- 1/4 cup butter
- 1 clove garlic, minced
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 can consomme
- 1/2 pound mushroom, sliced
- 1 pound beef tenderloin, sliced
- 1/4 cup onion, chopped
- 2 tablespoons flour
- 3 tablespoons burgundy wine
- 1/4 teaspoon pepper
- 1 cup sour cream
- Melt butter in skillet.
- Saute onion, garlic and mushrooms.
- Add beef, cooking until no longer red.
- Add flour, lemon juice, wine and consomme.
- Add salt and pepper to taste.
- Simmer 10-15 minutes.
- Fold in sour cream.
- Serve over crepes or noodles.
Source: Marks family recipe.
- 1 ounce dried mushrooms
- 1 cup boiling water
- 3 tablespoons olive oil
- 1 shallot, minced
- 1 cup Arborio rice
- 1 cup chicken stock, heated
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh crimini mushrooms, chopped
- Place mushrooms in a bowl and pour the boiling water over them.
- Cover and let sit for 10 minutes.
- Heat the oil in a large saucepan over medium heat.
- Add the shallots and sweat until they start to turn translucent in color.
- Add rice and stir until all the grains are covered with oil.
- To the rice, add the stock and wine.
- Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
- Add the mushrooms with their liquid to the pot.
- Add salt, raise heat to medium-high, and bring to a simmer.
- Stir well and reduce the heat to low.
- Cover and cook for 20 minutes, stirring once more after 10 minutes.
- Remove from heat and stir in the butter and cheese.
Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html
- 1/2 cup soy sauce
- 3/4 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup olive oil
- 1 pork tenderloin
- 1 pound bacon
- Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
- Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
- Let the pork marinate 3 hours to overnight.
- Wrap the tenderloin in bacon and cook according to your grill’s instructions.
Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html
- 1 cup yellow mustard
- 4 tablespoons Worcestershire sauce
- 4 tablespoons brown sugar
- 1 teaspoon minced garlic
- 5 pounds chicken legs and thighs
- Chicken rub (we like Weber’s Kickin’ Chicken”)
- 2 cups chicken broth
- 4 tablespoons soy sauce
- 5th bottle of bourbon
- Preheat the grill to 250.
- In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
- Coat the chicken on all sides with the mustard slather sauce
- Season with the chicken rub.
- In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
- Place the meat directly on the grill grate.
- Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
- Transfer the meat to a large sheet of heavy-duty aluminum foil.
- Bring up the edges of the foil and add whatever remains of the bourbon sauce.
- Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
- Return the foil packet to the grill grate.
- Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
- Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.
Adapted from: http://www.traegergrills.com/recipes/detail/298
- 6 boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 4 ounces sliced mushrooms
- 1 rib celery, thinly sliced
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fine dry breadcrumbs
- 2 teaspoons grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 8 ounces mushrooms, sliced
- 1/4 teaspoon cayenne pepper
- 1/2 cup semi-dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon all-purpose flour
- Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
- In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
- Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
- Stir to blend well.
- Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
- Roll up and secure with toothpicks.
- Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
- To prepare the sauce, melt 2 tablespoons butter with olive oil.
- Add onion, mushrooms, and cayenne pepper.
- Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
- Add wine and reduce until almost evaporated.
- Add chicken stock and simmer until reduced by 1/3.
- Pour sauce over chicken.
- Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
Sources: http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe
- 1 (9 inch) pie crust, baked and cooled
- 1 quart fresh strawberries,sliced
- 3 Tablespoons brandy (or your favorite liquor), optional
- 1 cup white sugar
- 4 tablespoons cornstarch
- 3/4 cup water
- Macerate berries in sugar (amount depends on how sweet the berries are) and brandy for a couple hours to overnight.
- Drain the berries, reserving the liquid.
- Blend the remaining berries (I use a stick blender, but a regular one should work) and combine them with the sugar and the reserved juice in a medium saucepan.
- Place saucepan over medium heat and bring to a boil, stirring frequently.
- Allow the liquid to reduce slightly.
- In a small bowl, whisk together cornstarch and water.
- Gradually stir cornstarch mixture into boiling strawberry mixture.
- Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. It will turn out like a glaze.
- Let the resulting glaze (it will be similar to the stuff you can buy in the produce department, though not clear) chill.
- Spread a small amount of your strawberry glaze in the baked pie shell.
- Combine the rest of the strawberries with the rest of the glaze and pour into the pie shell.
- Chill for several hours before serving.
- Serve with whipped cream.
Adapted from: http://allrecipes.com/recipe/strawberry-pie-ii/
- 2 cups all-purpose flour
- 1 3/4 cup sugar
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cup extra-virgin olive oil
- 1 1/4 cup whole milk
- 3 large eggs
- 1 1/2 tablespoon grated orange zest
- 1/4 cup fresh orange juice
- 1/4 cup Grand Marnier
- Heat oven to 350 and spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
- In a bowl, whisk the flour, sugar, salt, baking soda and powder.
- In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
- Add the dry ingredients; whisk until just combined.
- Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
- Transfer the cake to a rack and let cool for 30 minutes.
- Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.