116026 pear wine fillet beef Recipes

macadamia nut oil (can substitute olive oil), roasted macadamias (whole or halved ), thick loin kangaroo fillets (can substitute beef or venison), fresh ground black pepper, red wine, fresh pear, peeled and cut into slices (can use a canned pear), pear juice (or juice from the canned fruit), red currant jelly or 1 tbsp cranberry jelly

dried thyme, salt, ground black pepper, beef brisket, olive oil, red onion, sliced, beef broth, tomato sauce, red wine

bacon, diced, lean beef chuck, cut into bite-size pieces, white onion, chopped, carrot, peeled and grated, minced garlic, dried oregano, dill seed, bay leaves, red wine vinegar, beef stock, salt, ground black pepper, red beets, greens tops removed , roasted and grated, potato, peeled and diced (yukon gold or russets), green cabbage, shredded (1 small head ), salt & freshly ground black pepper, red wine vinegar, sour cream or 1 cup creme fraiche, chopped fresh dill

flour, pepper, beef chuck, cut in -1, olive oil, coarse onions, chopped, celery, garlic cloves, crushed, condensed beef broth, bay leaf, dried thyme leaves, parsley, potatoes, halved, carrots, cut in large slices, onions, quartered, mushroom, red wine or 1/2 cup water or 1/2 cup beef broth

all purpose flour, beef stew meat, butter, brandy, burgundy or other dry red wine, canned beef broth, fresh thyme sprigs, garlic cloves, chopped, bay leaves, dried oregano, onion, cut into 12 wedges, carrots, peeled, cut into 2-inch lengths, celery stalks, cut into 2-inch lengths, red-skinned potatoes, peeled, quartered, mushrooms, generous pinch of ground nutmeg

beef sirloin, fat trimmed and cubed, essence , recipe follows, dry red wine, red wine vinegar, soy sauce, minced garlic, worcestershire sauce, roughly chopped fresh rosemary leaves, fresh thyme leaves, button mushrooms , wiped clean, stems trimmed, yellow onion, peeled , cut in half then into quarters, green or red bell pepper , cut into 1-inch pieces, tomatoes, rinsed and drained, kosher salt, olive oil, couscous , recipe follows, water, couscous, kosher salt, chopped chives, chopped parsley, chopped red pepper, chopped yellow pepper, olive oil

beef chuck, cut into 2-inch cubes, salt, pepper, vegetable oil, carrots, peeled and cut into 1-inch pieces, frozen pearl onions, thawed, garlic cloves, chopped, flour, hearty red wine, low sodium beef broth, tomato paste, fresh rosemary, fresh parsley (optional), celery root, peeled and cut into 2 inch pieces, baking potatoes, peeled and cut into 2 inch pieces, garlic clove, smashed, low-fat milk, salt

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.

quarter cup cream cheese, softened, sour cream, honey, cinnamon, ripe pears, unsalted butter, softened, dry white wine

eye fillet beef (or other tender beef cut), butter, onion, thinly sliced, ground paprika (use a combo of hot and sweet), button mushrooms, sliced, ground nutmeg (rounded tsp), extra virgin olive oil, light sour cream, lemon, juiced, vodka (or cognac) (optional), fresh parsley, chopped, salt & freshly ground black pepper, to taste (optional)

beef shanks , about, enough olive oil , to form a 1/8 inch layer in pan, flour, seasoned with, salt, black pepper, hot paprika, oregano, chopped red onion, stalks diced celery, diced carrots, diced parsnips, chopped garlic, bay leaves, fresh thyme, fresh rosemary, baby portabella mushrooms, trimmed and quartered, red wine (cabernet sauvignon recommended), beef stock or 2 quarts other dark stock, cornstarch (if necessary), chopped italian parsley, yukon gold potatoes, chopped with skins on, head garlic , roasted and chopped, butter, diced, salt and black pepper, rubbed sage , to taste, half-and-half

beef, cubed, red wine, red wine vinegar, onion, sliced, carrot, chopped, stalk celery, chopped, garlic clove, chopped, bay leaf, pepper, sage, olive oil, tomato paste, flour, salt and pepper, prune juice

center-cut filet mignon (about 1.5 inch thick each), cremini mushrooms (about 1/2 lb total ), unsalted butter, chopped shallots, minced garlic, egg, puff pastry sheet, thawed (from a 17 1/4-oz package frozen puff pastry), gorgonzola (about 2 1/2 oz), butter or 1 tbsp margarine, divided, chopped shallot, fresh cremini mushroom, stems removed, cabernet sauvignon wine or 1 1/2 cups dry red wine, divided, beef consomme, undiluted, divided, low sodium soy sauce, cornstarch, dried thyme, fresh thyme sprig (optional)

beef chuck roast , cut into 2-inch pieces, red wine, canned beef consomme (2-10.5oz cans), frozen pearl onions, sliced mushrooms, bacon, chopped, all-purpose flour, pepper, onion powder, garlic powder, dried thyme

burgundy or other dry red wine, water, beef flavor base, beau monde seasoning, dried whole thyme, crushed, dried whole rosemary, crushed, garlic powder, lean beef for stewing, cut into 1-inch cubes, butter or margarine, onions, peeled and quartered, sliced carrots, dumplings

olive oil, lean stewing beef, cut into 1 inch cubes, onion, peeled and finely chopped, garlic, peeled and minced, beef broth (more if you re not using a pressure cooker), dry red wine (or more beef broth), tomato paste, fresh rosemary or 1/2 tsp dried rosemary, orange rind , each about 2 inches or 1 tsp grated dried orange peel, bouquet garni (thyme, parsley and bay leaf, tied in a cheesecloth or just used some dried herbs, crushed, and a bay), black pepper

sliced sirloin steaks or 1 -2 lb round steaks or 1 -2 lb beef tenderloin steaks or 1 -2 lb whatever kind steak, beef roast seasoning or 1 tbsp steak seasoning, gluten-free all-purpose flour (like bob s redmill- divided), peanut oil, red wine (divided ), beef broth (divided ), mushroom broth (divided ), sliced mushrooms (lots and lots... like at least 2 cups.), onion , sliced in slivers, garlic cloves, sliced, fresh thyme, balsamic vinegar , 1 extremely healthy splash (since i spilled it on the first go and have never measured since, i m assuming it was about 3-4 tbsp.), salt & pepper, butter, half-and-half (or 1 cup milk or sour cream )

wide egg noodles, boned beef sirloin, fat trimmed, olive oil, chopped onion, pressed or minced garlic, fresh shiitake or mixed mushrooms, cleaned (see below) and thinly sliced, pinot noir or other dry red wine, cognac, prepared oyster sauce, whipping cream, cornstarch, sour cream, salt and pepper, chopped parsley (optional)