6 TABLESPOONS EQUALS RECIPES

Steps:

• Preheat oven to 400°. In a large skillet, brown steaks in 2 tablespoons butter for 2-3 minutes on each side. Remove and keep warm. , On a lightly floured surface, roll each puff pastry sheet into a 14x9-1/2-in. rectangle. Cut each into two 7-in. squares (discard scraps). Place a steak in the center of each square. Lightly brush pastry edges with water. Bring opposite corners of pastry over steak; pinch seams to seal tightly. Cut four small slits in top of pastry. , Place in a greased 15x10x1-in. baking pan. Brush with egg. Bake at 400° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in the same skillet, saute mushrooms and shallots in remaining butter for 3-5 minutes or until tender. Combine flour and consomme until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine and thyme. Cook and stir 2 minutes longer. Serve with beef.

Steps:

• Measure 1 tablespoon of fresh lemon juice or white vinegar into a 2 cup glass measuring cup.
• Then, add the whole milk, pouring until the total amount of liquid (the milk plus the lemon juice or vinegar) equals one cup. The amount of milk added will be slightly less than 1 cup of whole milk, or a "scant" one cup (specifically, it will be 1 tablespoon less than 1 cup).
• Next, let the lemon juice or white vinegar and whole milk mixture sit for 10 minutes at room temperature. The mixture should look curdled.
• Stir the mixture and now you have homemade buttermilk for your buttermilk substitute! Use it 1:1 with whatever recipe you have that calls for buttermilk.
• Alternatively, if you don't have fresh milk, you can combine 1/3 cup powdered milk + 1 cup water.
• Then, add 1 tablespoon white vinegar.
• Let sit for 10 minutes before using.