From the Dessert Category at emealsforyou.com
We are just back from a vacation in the Rockies. We were on both sides, starting in Salt Lake City, then up to the Snake River Gouge and finished up on the other side in Breckenridge, Colorado. The sights and good company of friends and family made it a memorable trip. I volunteered to cook dinner one night for friends. I know, crazy while on vacation, but a fun night.
There were 8 of us; we started with David Lee shrimp and baked brie, the main course was Steak au Poivre, French fries and Caesar salad, and we finished with the Wrapped Up Pears. I had a little problem with the puff pastry with the altitude at 9,000 feet; but they turned out delicious.
Wrapped Up Pears
|4||medium||pears, red Bartlett|
|0.75||package||puff pastry, frozen|
Heat water, sugar and vanilla in a 2- quart saucepan until the sugar dissolves. Peal and core the pears from the bottom, leaving the stems on. Place the pears in the saucepan and cook until tender, about 20 minutes. Remove pears , cool and refrigerate for an hour. Stir cream into the saucepan and reduce until golden brown. Add vanilla. Preheat oven to 400 degrees, cut the puff pastry into 3/4 inch strips and wrap around pears. Place pears on parchment on a cookie sheets and bake, covered with aluminum foil, for 20 minutes. uncover and bake until golden. Spoon the caramelized cream
sauce onto the plate and place pears, drizzling the remaining sauce over the pears.
You can find the recipes for the whole dinner at emealsforyou.com. Join us for $9.95 for a whole year or the price of a couple of cups of coffee.
(From The Beef Entrée Collection at emealsforyou.com)
Too hot to cook inside? Why not fire up the grill and serve this very easy but very good alternative to the usual steak. With very little prep work your family will enjoy this hearty choice. Add some fresh veggies and a salad and this is a meal fit for company.
Please don’t overcook the meat. See the quick gravy recipe below if gravy is your thing.
|Meal:||In Law Dinner (Distinctive Dinners)|
|2||Tb||vinegar, red wine|
|1||tsp||pepper, fresh cracked|
Marinate London broil in oil, vinegar, chopped garlic, and salt and pepper for 1 hour. Heat grill to high, cook London Broil about 4 minutes per side for medium. Let meat sit for a couple of minutes prior to cutting cross-grain. Serve with Quick Gravy, see recipe below.
|1||10.5 oz can||beef consommé|
|10||oz||wine, dry red|
|1||Tb||lemon, juice of|
|0.5||tsp||pepper, fresh cracked|
Put first 7 ingredients in a pot and bring to a boil. Simmer for 5 minutes. Combine cornstarch and water to make a slurry, add slurry to the gravy and stir to thicken.
More summer hits at emealsforyou.com. Join us for only $9.95 for a full year. Our No Risk policy will rebate your fee back if you are not satisfied.
(From the Salad Collection at emealsforyou.com)
Summer is in full swing in the Ohio Valley. In the heat, making a lunch that is good tasting and lite enough is sometimes a challenge. Taking a cue from a typical spinach salad and adding just enough to make it a meal; we find this hits the spot for a Saturday lunch. Add a toast point or two and this lunch will provide just the right touch for your summer mid-day meal.
If your big eaters revolt at having just a salad for lunch add some cooked chicken or shrimp to satisfy their cravings.
Bacon and Spinach Salad
|1||lb||spinach, fresh baby|
|1||medium||lemon, juice of|
|4||oz||cheese, feta, crumbled|
|3||Tb||cheese, Romano, grated|
|1||pinch||salt and pepper to taste|
Cook bacon in a pan until crispy. Remove the bacon and add the oil to the pan. Add the juice of the lemon to the pan. Put the spinach in a bowl, add the remaining ingredients to the bowl. Add the oil mixture from the pan and break the bacon into small pieces ; adding to the bowl and toss. Serve with toast points.
Add cooked chicken or shrimp for a more robust salad.
More summer ideas at emealsforyou.com. Join us for only $9.95 for a full year. Our No Risk policy will rebate your fee back if you are not satisfied.
(From the Misc Collection at emealsforyou.com)
Believe it or not there are some people, you know who you are, who don’t like chocolate. They turn their noses up at hot fudge sauce and brownies. I should shun these people but that is not in my nature. So to appease them here is an alternate sauce for that vanilla ice cream and profiteroles.
My personal preference is to use both the butterscotch and hot fudge sauce on those desserts.
Melt the butter with the brown sugar and the 1/4 cup of heavy cream, stirring until smooth. in a flat bottom pan. Cook at a bubbling simmer for three minutes. Remove from heat and stir in the remaining 6 tablespoons of cream. Let cool a bit, then stir in the scotch.
The profiterole and hot fudge sauce recipes are over at emealsforyou.com.
(From the Appetizer Collection at emealsforyou.com)
We had some neighbors over the other night for dinner. I decided to make some appetizers; basically to buy myself some time to finish the meal. Besides setting the stage for dinner, appetizers are a great way to “disappear” to finish the meal while giving your dinner guests something to occupy their time. As this recipe is so easy I have included another easy appetizer; together they will provide a wonderful start to your party.
|1||wheel, small||cheese, brie|
Remove brie from wrapper, leaving rind on the wheel. Spread the preserves on top of the brie. Toast almonds and sprinkle around the top. Place brie in microwave for 30 seconds. Serve with apple slices or crackers.
Roasted Figs with Goat Cheese and Honey
|Meal:||Welcome Fall Dinner (Quick Meals Planner)|
Line a cookie sheet with parchment paper; pre-heat oven to 350 degrees. Cut figs lengthwise in half. Place on cookie sheet cut-side down and bake in oven for 5-7 minutes, until soft. Remove from cookie sheet, plate cooked-side up, dab on a dollop of goat cheese, and drizzle with honey.
These recipes are only a small part of the more than 500 recipes at emealsforyou.com.
From the Dessert Category at emealsforyou.com
I made some cream puffs, eclairs and pastry swans for a neighborhood picnic on Saturday. Making the vanilla pastry cream uses a lot of egg yolks; which leaves a lot of egg whites to find a use for. Not wanting to waste them I decided to make some coconut macaroons. These very easy cookies are a great use of the egg whites and disappeared from the tray at the picnic in record time.
So if you are looking for some great cookies and happen to have some egg whites leftover from another recipe; make these and make everyone a little happier.
|14||oz||coconut, sweetened, shredded|
|14||oz||sweetened condensed milk|
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
I also made some macaroon jam tarts with the egg whites. These are meringue pillows with jam between two cookies. The jam tart recipe and more are at emealsforyou.com.
Find yourself wondering what to make for dinner but you are still out shopping; check in at emealsforyou.com on the browser on your smart phone to get some great ideas.