Wednesday, June 12 2013 11:17 PM EDT2013-06-13 03:17:13 GMT
FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2More >>
FRESH MANGO OR PEACH TART one 10 or 11-inch diameter tart CRUST 2 cups flour ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute ½ cup unsalted butter, at room temperature 2More >>
Wednesday, June 12 2013 11:14 PM EDT2013-06-13 03:14:08 GMT
EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired GroundMore >>
EASY GRILLED PORK CHOPS WITH GRILLED FRESH PEACHES OR NECTARINES OR MANGOS 4 to 6 servings 4 to 6 pork chops, center-cut or rib chops, cut ½ to ¾-inch thick, bone-in or boneless as desired GroundMore >>
Wednesday, June 12 2013 11:11 PM EDT2013-06-13 03:11:50 GMT
CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugarMore >>
CHERRY OR GRAPE TOMATO SALAD WITH FRESH HERBED DRESSING 4 to 6 servings Dressing 3 tablespoons red or white wine vinegar 1 teaspoon sugar or the equivalent of 1 teaspoon sugar in granulated sugarMore >>
Wednesday, June 12 2013 11:09 PM EDT2013-06-13 03:09:35 GMT
E-Z MAPLE GLAZED SPICY SALMON FILLETS 4 servings This easy and delicious salmon recipe is shared by my son, Jeff….a grill devotee. Seafood seasoning or cayenne pepper or a combination as desired 1More >>
E-Z MAPLE GLAZED SPICY SALMON FILLETS 4 servings This easy and delicious salmon recipe is shared by my son, Jeff….a grill devotee. Seafood seasoning or cayenne pepper or a combination as desired 1More >>
BAKED BEEF ROLLS WITH SAVORY GRAVY 4 to 6 servings
1 (6-punce) package long-grain and wild rice
1 to 2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
½ cup chopped peeled onions
2 tablespoons chopped sweet red pepper
1 tablespoon minced parsley (no stems)
2 pounds boneless beef round steak
About 2 to 3 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) or as needed
Wooden picks and/or kitchen twine as needed
Salt and freshly ground black pepper to taste
Savory Gravy
Minced parsley (no stems) as desired for garnish
Cook rice according to package directions.
In a large heavy skillet, melt butter over moderate heat; add mushrooms, onions, and sweet red pepper; sauté mixture, stirring frequently until crisp tender but not browned. Add mushroom mixture to cooked rice, mixing well; set aside. Also set aside skillet with vegetables/butter drippings.
With a meat mallet or the flat side of a French knife, pound round steak. Cut round steak into 4 to 6 equal-size serving pieces. Spoon rice mixture onto each steak piece, dividing evenly; roll-up steak pieces jelly-roll-style; fasten steak rolls with wooden picks and may also tie kitchen twine around each to secure rice stuffing.
Add oil to skillet and heat over moderate temperature. Brown beef rolls in hot oil, all sides. Transfer beef rolls to a 13 x 9 x 2-inch baking pan/dish; reserve meat drippings in skillet. Reserve any remaining rice to reheat just before serving and serve with BakedBeef Rolls. Prepare Savory Gravy and evenly pour over beef rolls. Bake in a preheated moderate oven (350 degrees F.) for 30 minutes.
To serve, remove wooden picks and/or twine from beef rolls. Arrange a stuffed beef roll on each dinner plate, spoon any remaining rice around beef rolls, and spoon gravy over each roll. Garnish each with a sprinkle of minced parsley.