Recipe For Cooking

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Carbonnades a la Flamande

2 pounds beef, cut into 2-inch cubes

2 tablespoons all-purpose flour 1/2 teaspoon salt

1/4 teaspoon ground black pepper 2 tablespoons canola oil

2 tablespoons butter

4 cups sliced onions (4 medium)

1 clove garlic, crushed and chopped

1 tablespoon brown sugar

2 teaspoons dried parsley

1 bay leaf

1/4 teaspoon dried thyme

1 (12 oz.) bottle dark beer

1/4 cup - 1 cup beef stock

1 tablespoon apple cider vinegar

In a large bowl, toss together the beef, flour, salt, and pepper. In a large saucepan over high heat, brown the beef in the canola oil and butter. Carefully watch the beef to make sure it doesn’t burn, but give it enough time to develop a nice, rich brown color - the caramelized sugars will greatly enhance the stew’s flavor. Add the onions and herbs to the(…)

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Carrabba’s Chicken Marsala Marsala Sauce:

1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced shallots

2 teaspoons minced garlic

2 4 ounce cans mushrooms, drained

1/4 cup Lombardo dry marsala wine

1/4 teaspoon ground black pepper

1 cup chicken stock

2 teaspoons corn starch

1 teaspoon minced fresh parsley

2 tablespoons heavy cream Chicken Spice:

1 1/4 teaspoons salt

1 teaspoon ground black

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

4 chicken breasts; small butterfly cut double breasts or large single breasts

olive oil Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so,(…)

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Chicken Scaloppine With Lemon Glaze
4 boneless skinless chicken breasts (pounded to about 1/3-inch
thickness)
2 tablespoons Dijon mustard
2 eggs
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
2 tablespoon olive oil

Lemon Glaze:
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt
5 thin lemon slices
2 tablespoons fresh parsley, chopped

In a small bowl or shallow dish whisk together mustard and eggs;
set aside. Combine the dry bread crumbs with poultry seasoning,
garlic powder and seasoning salt; spread on a piece of waxed paper.
Dip the breasts firstly in egg/mustard mixture (shake off any excess
egg) then coat well with the crumb mixture, pressing downs with hands
to adhear the crumbs to the breast.

Heat the olive oil in a skillet over medium heat. Add in chicken and
cook for about 5 minutes on each side, or until it is no longer pink
inside; remove and transfer to a(…)

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McDonald’s McRib Sandwich
1 JTM Brand “Grillin’ Ribs” pork patty*
1 6 inch long sandwich bun
2 tablespoons Bullseye barbecue sauce
1 tablespoon chopped white onion
3 sour dill pickle slices

* JTM is a brand of pressed and formed pork patties that are shaped
like a rack of ribs. Look for them at Wal-Mart in the frozen meat
section near the pre-formed hamburger patties.

Preheat your griddle to 400F. Cook the pork patty following package
directions. Toast the faces of both halves of the bun. On the toasted
crown (top) half, apply the barbecue sauce and follow that with the
dill pickle slices, spread out evenly. Put the cooked “rib” patty on
next, then add the onions, followed by the heel (bottom). Wrap the
sandwich in a 12″x16″ sheet of waxed paper, let sit 5 minutes, then
microwave on high about 15 seconds, still wrapped.

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