Ingredients
1/2 cup brown sugar
2 tablespoons cider vinegar
1/4 cup ketchup
1 teaspoon ground dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
Directions
In a bowl, mix the brown sugar, cider vinegar, ketchup, dry mustard, Worcestershire sauce, and horseradish sauce. Refrigerate until ready to use.
8.24.2011
Bordelaise Sauce with Mushrooms recipe.
Ingredients
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
All-Bran Mochaccino Cookies recipe.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
1/2 cup 2% milk
2 teaspoons instant coffee crystals
1/2 cup soft butter or margarine
1 cup packed brown sugar
3 egg whites
2 teaspoons vanilla extract
Directions
In medium bowl, mix together flours, cocoa, baking powder and salt. Set aside.
In medium bowl, mix together cereal, milk and coffee crystals. Set aside.
In large mixing bowl, with electric mixer, cream together butter and sugar until light and fluffy. Beat in egg whites and vanilla.
Stir in cereal and flour mixtures until combined.
Drop by 15 mL (level tablespoon) about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 10 minutes, until almost firm to the touch. Let cool for 2 minutes then remove to wire racks and cool completely. If desired, drizzle tops with icing. Store in airtight container.
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Kellogg's* All-Bran* Original cereal
1/2 cup 2% milk
2 teaspoons instant coffee crystals
1/2 cup soft butter or margarine
1 cup packed brown sugar
3 egg whites
2 teaspoons vanilla extract
Directions
In medium bowl, mix together flours, cocoa, baking powder and salt. Set aside.
In medium bowl, mix together cereal, milk and coffee crystals. Set aside.
In large mixing bowl, with electric mixer, cream together butter and sugar until light and fluffy. Beat in egg whites and vanilla.
Stir in cereal and flour mixtures until combined.
Drop by 15 mL (level tablespoon) about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray.
Bake at 180 degrees C (350 degrees F) for about 10 minutes, until almost firm to the touch. Let cool for 2 minutes then remove to wire racks and cool completely. If desired, drizzle tops with icing. Store in airtight container.
Bacon-Roasted Chicken with Potatoes recipe.
Ingredients
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes
Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper
1 teaspoon salt, or to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.
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