6 HEAVENLY LEFTOVER STEAK RECIPES - THE WICKED NOODLE
This recipe is intended for you to throw this sandwich together with what you've got on hand, however, it's SO GOOD that you may want to plan ahead if you're dining out at your favorite steakhouse.
Provided by Kristy Bernardo
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Slice leftover steak against the grain into thin strips. Allow steak to come to room temperature.
- Make the horseradish cream. Mix together ½ cup of sour cream with 2 tablespoons of prepared horseradish. Adjust the amounts to suit your tastes and according to the strength of the horseradish, which can vary greatly between brands.
- Meanwhile, make the caramelized onions. To do this, slice a large sweet onion into rings. Heat a skillet over moderate heat; add a tablespoon of oil. Add onion rings and a pinch of salt; saute slowly until golden brown and caramelized, about 45 minutes or so. Don’t turn up the heat! In fact, if your onions are browning too quickly, turn the heat to medium-low. I like to add a couple teaspoons of brown sugar at the start of cooking; it helps the onions to caramelize and makes them a bit sweeter. You can also try adding a healthy dose of your favorite hot sauce toward the end for an extra spicy treat!
- If you’re a mushroom lover, slice some mushrooms and saute over high heat in a small amount of oil (yes, high heat so they get nice and brown…that’s where all the best flavor is).
- Now make the garlic bread…that’s right, garlic bread. First, add a minced garlic clove (or two) to ¼ cup of extra virgin olive oil; let sit at room temp for at least thirty minutes. Next, take a couple of ciabatta rolls – don’t substitute here, trust me – and brush on your olive oil onto the cut parts of the rolls. Place rolls cut side up on a baking sheet and broil until golden brown.
- Top roll bottoms with sliced steak, sautéed mushrooms, caramelized onions and a slice of jack or provolone cheese. Place back under broiler until cheese is melted. Spread horseradish cream onto cut side of roll top and place on top of sandwich.
Nutrition Facts : Calories 1261 calories, CarbohydrateContent 68 grams carbohydrates, CholesterolContent 152 milligrams cholesterol, FatContent 92 grams fat, FiberContent 5 grams fiber, ProteinContent 45 grams protein, SaturatedFatContent 24 grams saturated fat, ServingSize 1, SodiumContent 702 grams sodium, SugarContent 22 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 60 grams unsaturated fat
EASY SOLE MEUNIERE RECIPE | INA GARTEN - FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
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From eatandcooking.com
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HISTORICAL RECIPES - OLD STURBRIDGE VILLAGE
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From osv.org
From osv.org
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From costco.com
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Aug 13, 2020 · Location fish in a baking meal – guarantee the fish isn’t crammed in as well well. Microwave in 2 x 30 sec bursts, mixing in between, till thawed and also smooth.Sprinkle fish with shallots, after that pour over sauce.Bake for 10 – 12 minutes, or up until fish is simply cooked. Eliminate from oven and also transfer fish to serving plates.
From eatandcooking.com
From eatandcooking.com
See details
HISTORICAL RECIPES - OLD STURBRIDGE VILLAGE
Original Recipe. To three pound flour, sprinkle a tea cup of fine powdered coriander seed, rub in one pound butter, and one and half pound sugar, dissolve three tea spoonfuls of pearl ash in a …
From osv.org
From osv.org
See details
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From theguardian.com
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From onceuponachef.com
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