Troubleben. Preview - Steak au Poivre with Cognac Sauce. Crack the peppercorns with a mortar and pestle. It's fine if some are just broken in half and others are smaller; the important thing is to crack them all. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan. Sprinkle 1 tsp. of the thyme and 1 tsp. salt evenly on both sides of the steaks and then pat the peppercorns on both sides to create a thin crust. Let the steaks sit at room temperature for 30 minutes. Position a rack in the center of the oven and heat the oven to 425°F. Turn on the stove's exhaust fan.
Heat a heavy-duty 10- or 11-inch ovenproof skillet (preferably cast iron) over medium-high heat for 2 minutes. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the center reads 125°F for rare, 130°F for medium rare, and 135°F for medium, 4 to 7 minutes. Pour off any fat left in the pan, but not the browned bits. Individual Beef Croustades with Boursin & Mushrooms. User reviews made it? RATE IT! By cookinvictoria, 12/31/2013Delicious and impressive! Made this for our Christmas Eve dinner for 14 people. Tenderloin was a perfect medium rare. The combination of a crispy outer layer of phyllo, with the earthiness of the mushroom mixture and the creaminess of the boursin cheese - fabulous!
Loved that I could prepare this in advance and pop them into the oven when guests arrived. By Reeb, 11/7/2013This has been a friends and family favorite for years. By Kimmy95, 10/6/2013Wonderful presentation and taste. By KarenDale61, 9/3/2011awesome recipe...it was a bit difficult& time consuming to make but I turned the experience into a cooking class with my daughter & 3 of her girlfriends. By 1Greta1, 10/11/2010The first time I made this recipee, the guests thought it looked spectacular and insisted on taking pictures!
By DJ, 12/3/2008 by LolaSanDiego, 5/4/2008I was really happy with the results of this recipe. Shrimp Salad Rolls with Tarragon & Chives. User reviews made it? RATE IT! By TheHandThatRocksTheLadle, 12/31/2012I'm obsessed with this recipe in the summertime. The key is to spread real butter on the toasted rolls, or spread over Ritz crackers. The buttery flavor really compliments this dish. by winstonk, 8/5/2012Excellent, may try it next time with suggestions below of dill instead of tarragon and adding avocado. by szatlanta, 6/17/2012Made this as an hors d'oeuvre and put it in endive to serve. Loved the flavors!! By carolannes, 7/28/2011This is heaven! By eselque, 7/11/2011 by cybergrammy, 7/11/2011Lime juice, a shade less tarragon, in half an avocado........... by CastleRocker, 8/13/2010My husband and I did not like this salad - no depth to the flavors and the fresh tarragon drowns out everything else. by DJ, 8/11/2010Made with simple, good quality ingredients, these are a great summertime supper.
By EPEisenman, 6/5/2010Made this for a luncheon, exactly per the recipe except served it on croissants - delicious! Pasta with Sausage, Olives, Sun-Dried Tomatoes & Cream. Bring a large pot of well-salted water to a boil over high heat. Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute.
Add the sausage and cook, breaking it into bite-size pieces with a spoon, until just cooked through, 6 to 8 minutes. Spoon off the fat if it's excessive. Add the wine, increase the heat to medium high, and cook, scraping up any browned bits in the pan, until most of the wine is evaporated, 3 to 5 minutes. Add the cream, increase the heat to high, bring to a boil, and cook, stirring occasionally, until the cream thickens slightly, 2 to 5 minutes. Cook the pasta in the boiling water until al dente.
Linguine with Shrimp, Caramelized Onion, Pancetta & Peas. User reviews made it? RATE IT! By JimC_from_MN, 11/20/2010Very easy and tasty. But, where's the garlic? I like it alot. by joannalynn60, 11/19/2010Excellent! I used a pound of pasta and doubled the onion and shrimp, but only used 3 oz of pancetta since that is how it's packaged at the grocer. By PamRock, 6/23/2010My husband and I loved this recipe. By Samille, 6/18/2010Please never use foreign or farm raised shrimp. By CowHill, 6/18/2010Very simple, and good, but could use more flavor. By bluecrush, 4/4/2010It was great!!
By Ayslynn, 2/28/2010Great weeknight recipe. By sewapel, 9/6/2009 by Jdubu, 12/24/2008Very simple to make and tastes great. By Tiffnco, 10/3/2008I'll admit, I was a bit skeptical of a sauceless pasta, but this recipe turns out beautifully! Classic Buttermilk Pancakes. User reviews made it? RATE IT! By amandachuaaaa, 3/21/2014I've made many pancakes, but I've never managed to make that perfect fluffy moist pancake, but this is the best pancake I've stumbled upon. DEFINITELY A KEEPER. Not just another exaggerated "this is the best recipe ever", this is really the best. by user-3277888, 3/20/2014Easy and tasty recipe! I now prefer this over any of the readymade pancake mixes.
Some modifications: I didn't have buttermilk, so I used whole milk. By user-3248704, 3/3/2014thick, though fluffy, over all, a easy and great recipe,(my husband says "they have a good flavor"... by Veillantif, 2/25/2014All it needs is a little nutmeg! By CharlotteTraveler, 2/22/2014Outstanding. By swpotts, 2/20/2014Everybody fought over the last pancake! By affy, 11/20/2013This is a great recipe. By user-3100552, 12/18/2013Delicious vittles....best ever. By DianeHK, 9/27/2013Absolutely perfect. By VYinLA, 7/22/2013Delicious and easy. By TulipDaisy, 7/6/2013Spectacular. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides. Sticky Toffee Pudding. Baking soda (known as bicarb to Brits) plays two roles in this recipe: It helps soften the dates, and it helps the wet, heavy batter rise during baking.
If you can only find golden sugar in regular granulation, just blend it in a food processor for 1 or 2 minutes to get a superfine texture. For the cake: 2 oz. (1/4 cup) unsalted butter, softened at room temperature; more for the pan 6 oz. (1 cup lightly packed) pitted dates (Medjools, if possible), coarsely chopped 1 tsp. baking soda 6 oz. (3/4 cup plus 2 Tbs.) golden superfine sugar (or white superfine sugar), sifted if lumpy 1 tsp. pure vanilla extract 2 large eggs 6 oz. (1-1/4 cups plus 1 Tbs.) self-rising flour, sifted For the sauce: 1/2 cup packed light or dark muscovado sugar (or light brown sugar) 1/4 cup honey 4 oz.(1/2 cup) unsalted butter 1/4 cup heavy cream Vanilla ice cream for serving (optional) Make the cake: Heat the oven to 350°F. Combine the butter and the golden sugar in a bowl. To serve: Fry's Cocoa - One Bowl Cake.
Free-Form Pear Tarts with Almond & Cinnamon. In this recipe, almond paste provides a subtle, perfumy almond flavor that marries perfectly with the sweetness of the pears. You’ll find cans or tubes of almond paste in most grocery stores. Position a rack in the center of the oven and heat the oven to 425°F. Line a baking sheet with parchment. Combine the sugar and cinnamon in a small bowl. Unroll or unfold the puff pastry on a lightly floured surface. Pinch any creases together and then smooth them out with your fingertips. Cut the pastry sheet into four equal squares and transfer them to the lined baking sheet. Roll 1-1/2 tsp. of almond paste into a small ball, flatten it slightly with the palm of your hand, and put it in the center of one puff pastry square.
Fold the corners of the puff pastry over the pears until the tips are just touching but not overlapping and press the dough against the pears. Serving Suggestions Serve topped with a scoop of vanilla ice cream, if you like. Photo: Scott Phillips. Apple Brown-Butter Jalousie. User reviews made it? RATE IT! By LArcher, 10/19/2012Made this tonight with farm fresh Ida Red apples and my family (who have tried everything apple) exclaimed that this was fantastic! My daughters are growing up to be "fine cooking" fans. Please keep up the recipe excellence! By capsaiCyn, 8/19/2012Well, I barely got to taste any of it, but apparently it was really good because it disappeared lightning fast at the party I took it to and I got a least a dozen compliments on it!
By shaunnieb, 6/5/2012I've made this twice now, both got rave reviews. it is easy and does come out looking like the picture every time! By mikemac_99, 12/31/2011Tasty and easy to make. By Vavalee, 1/25/2010I have made this recipe many times. By lantonow, 11/29/2009Seemed a little complicated the first time. By polina, 10/29/2009I really hate it when people rate a recipe they haven't even tried. By Virgie, 8/1/2009Made this for our wine club dessert and for friends who loved it. Apple Turnovers.
When the first few nights turn chilly, all thoughts go to baking—and apples. These turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You also use this wonderful, flaky dough to make open-faced rustic tarts called galettes. If you don’t want to make all of the turnovers at once, you can freeze some of the dough, well wrapped. Defrost in the refrigerator before rolling it out. For the dough: 10 oz. (2-1/4 cups) all-purpose flour 1 tsp. granulated sugar 1/2 tsp. table salt 6 oz. (12 Tbs.) unsalted butter, cut into small pieces and chilled 1/2 cup ice water For the filling: About 3 Tbs. all-purpose flour About 3/4 cup granulated sugar 4 large apples (about 2 lb. total), peeled, halved, and cored; each half quartered lengthwise About 1 tsp. ground cinnamon 2 Tbs. unsalted butter, melted Granulated sugar, for sprinkling Make the dough.
In a mixing bowl, combine the 10 oz. flour, the 1 tsp. sugar, and the salt. Cut each disk into quarters. Caramel Popcorn. User reviews made it? RATE IT! By Cookie5, 9/1/2013I've never made caramel popcorn before and I usually try a ton of recipes before I decide on a favorite, but this might be it! This is some of the best caramel I have ever eaten and it's so easy to make too! Thanks! =) by kersey, 5/20/2010For the third year in a row I will be making this for 200 people as a parting gift from a winery function. By lobsterwoman, 12/18/2009This caramel popcorn is fantastic. By BKeep, 10/20/2009Yummy! By recipesforkeeps, 2/2/2009This is the best caramel popcorn I've ever eaten and everyone who tries it says the same.
By aprilk, 11/3/2008I have made this recipe many, many times and it is always a huge hit. By SarahShuhart, 7/22/2008This stuff is great, and really fun to make. By prauch, 5/25/2008A Christmas party favorite. By Clarene, 12/15/2007Completely addictive! By charlenedavis, 11/6/2007Caramel couldn't or shouldn't be cooked on high - at least not on my stove. Twice-Baked Potatoes with Sour Cream.
Position a rack in the center of the oven and heat the oven to 425°F. Put the potatoes on the oven rack and bake for 30 minutes. Prick each potato on all sides with a fork. Continue to bake until the potatoes are tender when pierced with a fork, about 15 minutes more. Carefully remove the potatoes from the oven. While the potatoes are still hot, hold each one with a clean kitchen towel and cut off about one-quarter lengthwise from the top. With a fork, mash 4 Tbs. of the butter into the potatoes until melted.
Spoon the filling into the reserved potato shells, mounding it nicely and making sure the filled shells are resting upright. When ready to serve, arrange the potatoes on a baking sheet or in a baking dish. Nutrition information (per serving): Calories (kcal): 370; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 12; Protein (g): 8; Monounsaturated Fat (g): 5; Carbohydrates (g): 42; Polyunsaturated Fat (g): 1; Sodium (mg): 210; Cholesterol (mg): 45; Fiber (g): 4;