cdkitchen > recipebox > member recipes
Shared Recipes by Recipe Box Members (page 3789)
PEPPERCORN STEAKS
1 tbsp whole black peppercorns, crushed 2 boneless beef steaks, you choose 2-3 tbsp butter, melted 1 -2 clove garlic, minced 1 tbsp Worcestershire sauce 1/2 cup red wine or beef broth 1 tsp
by sgre52160
added 2009-04-12
added 2009-04-12
1 tbsp whole black peppercorns, crushed 2 boneless beef steaks, you choose 2-3 tbsp butter, melted 1 -2 clove garlic, minced 1 tbsp Worcestershire sauce 1/2 cup red wine or beef broth 1 tsp
PEPPERED STEAKS
4 (8 – 12 oz) steaks Crush in a plastic bag 1/2 cup crushed peppercorns 1 tbsp paprika and granulated garlic Marinade 1/2 cup vinegar 1/4 cup soy sauce, water and Worcestershire
by sgre52160
added 2009-04-12
added 2009-04-12
4 (8 – 12 oz) steaks Crush in a plastic bag 1/2 cup crushed peppercorns 1 tbsp paprika and granulated garlic Marinade 1/2 cup vinegar 1/4 cup soy sauce, water and Worcestershire
PEPPER STEAK
1 1/2 lbs boneless sirloin steak 2 tbsp canola oil 1 (10 3/4 oz) can beef broth, undiluted 1 medium onion, sliced 2 medium green peppers cut in 1/4 inch strips 1/2 tsp garlic powder 1/2
by sgre52160
added 2009-04-12
added 2009-04-12
1 1/2 lbs boneless sirloin steak 2 tbsp canola oil 1 (10 3/4 oz) can beef broth, undiluted 1 medium onion, sliced 2 medium green peppers cut in 1/4 inch strips 1/2 tsp garlic powder 1/2
SEAFOOD - SCALLOPS - MONTEREY
Makes 4 servings. 2 T. olive oil 1 clove garlic, minced 1 lb. fresh bay scallops 1/4 c. dry white wine 2 T. unsalted butter 2 T. all-purpose flour 3/4 c. 2% milk 1/2 c. shredded Monterey
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 servings. 2 T. olive oil 1 clove garlic, minced 1 lb. fresh bay scallops 1/4 c. dry white wine 2 T. unsalted butter 2 T. all-purpose flour 3/4 c. 2% milk 1/2 c. shredded Monterey
FUSILLI - ASPARAGUS AND PROSCIUTTO
Makes 4 servings. 1 T. olive oil 1/4 lb. thinly sliced prosciutto, cut into 1/4-inch strips 1 clove garlic, minced 1 c. heavy cream 2 T. lemon juice salt and pepper 1 lb. fusilli, cooked
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 servings. 1 T. olive oil 1/4 lb. thinly sliced prosciutto, cut into 1/4-inch strips 1 clove garlic, minced 1 c. heavy cream 2 T. lemon juice salt and pepper 1 lb. fusilli, cooked
PENNE - ROASTED PEPPER CHICKEN
Make 6 servings. 1 lb. chicken breast fillets 1/4 c. balsamic vinegar 1 lb. penne, cooked and hot 1 onion, sliced 3 cloves garlic, sliced 1/4 c. olive oil 1 28-oz. can crushed tomatoes 1 c.
by KitchenMagician
added 2009-04-12
added 2009-04-12
Make 6 servings. 1 lb. chicken breast fillets 1/4 c. balsamic vinegar 1 lb. penne, cooked and hot 1 onion, sliced 3 cloves garlic, sliced 1/4 c. olive oil 1 28-oz. can crushed tomatoes 1 c.
SEAFOOD - SCALLOPS - GARLIC AND SHALLOTS
Makes 4 servings. 16 large scallops, rinsed and drained 5 T. butter, melted 5 cloves garlic, minced 2 shallots, chopped 3 pinches grated nutmeg salt and pepper 1 c. bread crumbs 4 T. olive
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 servings. 16 large scallops, rinsed and drained 5 T. butter, melted 5 cloves garlic, minced 2 shallots, chopped 3 pinches grated nutmeg salt and pepper 1 c. bread crumbs 4 T. olive
FUSILLI - BLUE CHEESE SAUCE WITH TOASTED WALNUTS
Makes 4 servings. 3/4 c. light cream 1 c. crumbled Blue cheese 1 1/2 c. frozen green peas 1 lb. Fusilli, cooked and hot. 3/4 c. chopped walnuts, toasted Heat cream in large skillet over
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 servings. 3/4 c. light cream 1 c. crumbled Blue cheese 1 1/2 c. frozen green peas 1 lb. Fusilli, cooked and hot. 3/4 c. chopped walnuts, toasted Heat cream in large skillet over
SEAFOOD - SCALLOPS - FLORENTINE
Makes 4 to 6 servings. 1 lb. sea scallops 3 T. butter 2 T. all-purpose flour 1 c. whipping cream 1/4 c. grated Parmesan cheese salt and pepper 1 10-oz. pkg. frozen chopped spinach,
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 to 6 servings. 1 lb. sea scallops 3 T. butter 2 T. all-purpose flour 1 c. whipping cream 1/4 c. grated Parmesan cheese salt and pepper 1 10-oz. pkg. frozen chopped spinach,
FUSILLI - SHRIMP AND GARLIC
Makes 6 servings. 9 cloves garlic 1 lb. medium shrimp, peeled and deveined 3 T. olive oil salt and pepper 1 lb. fusilli, cooked and hot 1/4 c. hot water (from pasta) 1/2 tsp. red pepper
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 6 servings. 9 cloves garlic 1 lb. medium shrimp, peeled and deveined 3 T. olive oil salt and pepper 1 lb. fusilli, cooked and hot 1/4 c. hot water (from pasta) 1/2 tsp. red pepper
SEAFOOD - SALMON - PECAN DIJON CROSTA
Makes 8 servings. 3 T. Dijon mustard 3 T. butter, melted 5 tsp. honey 1/2 c. fresh bread crumbs 1/2 c. finely chopped pecans 3 tsp. chopped fresh parsley 6 salmon fillets salt and pepper 6
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 8 servings. 3 T. Dijon mustard 3 T. butter, melted 5 tsp. honey 1/2 c. fresh bread crumbs 1/2 c. finely chopped pecans 3 tsp. chopped fresh parsley 6 salmon fillets salt and pepper 6
GNOCCHI - SHRIMP AND SAFFRON
Makes 4 servings. 1 T. butter 1 onion, thinly sliced 6 mushrooms, sliced 1 tsp. brown sugar 1 lb. potato gnocchi, cooked and hot 20 large shrimp, peeled and deveined 3 T. sour cream 1 tsp.
by KitchenMagician
added 2009-04-12
added 2009-04-12
Makes 4 servings. 1 T. butter 1 onion, thinly sliced 6 mushrooms, sliced 1 tsp. brown sugar 1 lb. potato gnocchi, cooked and hot 20 large shrimp, peeled and deveined 3 T. sour cream 1 tsp.