Ingredients
1/2 cup butter
1/2 to 1 pound mushrooms—washed and sliced
1/4 cup flour
2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Ground nutmeg
4 medium chicken breasts—boned and skinned (I usually cut them into halves)
1 1/2-Cup heavy or whipping cream
1/3 cup white port wine
In a 12-inch skillet, over medium-high heat, in hot butter, cook the mushrooms for 5 minutes, then with a slotted spoon, remove to a small bowl and set aside.
On waxed paper (or in a large plastic baggy) combine the flour, salt, pepper, and nutmeg; use this to coat the chicken breasts.
In the same skillet, using the remaining butter, cook the chicken breasts on medium-high heat until browned on all sides.
Stir in the cream, port, and mushrooms and heat until boiling.
Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fork tender.
Serve over rice.
Yields about 4 to 8 servings (depending on the appetite of who you're serving it to *S*).
Ingredients
2 pounds round steak—cut into 1 inch cubes
2/3 cup flour
2 tsp. Salt
1/2 tsp. Pepper
1/3 cup cooking or vegetable oil
3 to 4 drops garlic juice
2 cans condensed beef broth or consume
2 cups burgundy wine
1/2 tsp. Dried dillweed—crushed
1/2 tsp. Dried marjoram—crushed
1 15-oz. Can artichoke hearts
1 pound mushrooms—washed and sliced
1/2 cup flour
In a large plastic baggy, place 1/3rd-cup flour, salt, and pepper.
Place the steak in the baggy a few cubes at a time and toss to coat with the flour mixture.
Brown the floured meat on medium-high heat in a large pot (or Dutch oven) in which you have placed and heated the oil and garlic juice.
As soon as the meat is browned, add the beef broth, burgundy, dillweed, and marjoram.
Cover the pot and simmer the meet mixture on low for 1 and 1/2 hours, stirring frequently and scraping the bottom of the pot.
Next, add the artichoke hearts and mushrooms.
In a jar, place the other 1/3rd-cup flour and water; shake the mixture and add it to the pot.
Bring the beef burgundy to a boil, then turn heat to low and cook for 10 more minutes and serve.
You may prepare the beef burgundy ahead of time and then reheat it by placing it in a casserole dish and bake it at 350 degrees for 30 minutes; stirring occasionally to make sure it is heated through. (It may sit in a turned off oven for up to 45 minutes.)
Ingredients
1 1/2 cup salad oil (vegetable, corn, or whatever you prefer—olive oil probably won't work well)
3/4 cup soy sauce
1/4 Worcestershire sauce
2 Tbs. Dry mustard
2 1/4 tsp. Salt
1 Tbs. Freshly ground black pepper
1/2 cup wine vinegar
1 1/2 tsp. Dried parsley flakes 2 cloves garlic (you may substitute with 1/2 tsp. Garlic juice) 1/3 cup lemon juice (fresh lemon juice is best)
Combine all the ingredients and mix well. It yields about 3 1/2 cups of liquid.
The minimum time you should marinade the meat is 1 hour, turning the meat over 1/2 way through the time, and frequently spooning the liquid over the portion of the meat that is exposed. The longer you marinade the meat, the better.
The marinade may be drained from the meat and used again. Just strain the liquid mixture and add additional parsley flakes when you use it again.
The liquid mixture may be stored in a tightly covered jar for 1 week in the refrigerator, indefinitely in the freezer. The liquid mixture may be refrozen, but don't do this too many times.
Cook the meat over RED-HOT charcoal.
3/4 inch thick:
Rare—4 minutes on the first side and 2 minutes on the second side Medium—5 minutes on the first side and 3 minutes on the second side
Well Done—7 minutes on the first side and 5 minutes on the second side
1 inch thick:
Rare—5 minutes on the first side and 3 minutes on the second side
Medium—6 minutes on the first side and 4 minutes on the second side
Well Done—8 minutes on the first side and 6 minutes on the second side
1 1/4 inch thick:
Rare—5 minutes on the first side and 4 minutes on the second side
Medium—7 minutes on the first side and 5 minutes on the second side
Well Done—9 minutes on the first side and 7 minutes on the second side
1 1/2 inch thick:
Rare—6 minutes on the first side and 4 minutes on the second side
Medium—7 minutes on the first side and 6 minutes on the second side
Well Done—10 minutes on the first side and 8 minutes on the second side
1 3/4 inch thick:
Rare—7 minutes on the first side and 5 minutes on the second side
Medium—8 minutes on the first side and 7 minutes on the second
side Well Done—11 minutes on the first side and 9 minutes on the second side
Cook meant in a preheated oven broiler 2 to 3 inches from the heat source.
3/4 inch thick:
Rare—5 minutes on the first side and 4 minutes on the second side
Medium—7 minutes on the first side and 5 minutes on the second side
Well Done—10 minutes on the first side and 8 minutes on the second side
1 inch thick:
Rare—6 minutes on the first side and 5 minutes on the second side
Medium—8 minutes on the first side and 6 minutes on the second side
Well Done—11 minutes on the first side and 9 minutes on the second side
1 1/4 inch thick:
Rare—7 minutes on the first side and 5 minutes on the second side
Medium—8 minutes on the first side and 7 minutes on the second side
Well Done—12 minutes on the first side and 10 minutes on the second side
1 1/2 inch thick:
Rare—7 minutes on the first side and 6 minutes on the second side
Medium—9 minutes on the first side and 7 minutes on the second side
Well Done—13 minutes on the first side and 11 minutes on the second side
1 3/4 inch thick:
Rare—8 minutes on the first side and 7 minutes on the second side
Medium—9 minutes on the first side and 8 minutes on the second side
Well Done—14 minutes on the first side and 12 minutes on the second side
Thank you.