Tuesday, May 3, 2011

Thanks to Stauffers of Kissel Hill Supermarket for supplying the groceries and recipes. You can find each recipe at http://www.skh.com/!

Beef Tenderloins with Red Wine Sauce
1/2 tsp coarsely ground black pepper
4 (4-ounce) beef tenderloin steaks, 1 inch thick
1 Tbs oil
1/4 cup chopped onion
1/4 cup A.1. Original Steak Sauce
1/4 cup dry red wine
1 tsp dried marjoram, crushed

Directions: Sprinkle pepper over both sides of steaks, pressing into steak. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm. Cook and stir onion in same skillet over medium-high heat for 3-4 minutes or until tender. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.

Ginger-Glazed Carrots
2 Tbs butter, divided
3/4 cup water
1 lb baby carrots
2 Tbs honey
2 Tbs orange juice
3/4 tsp McCormick® Ginger, Ground
1/8 tsp McCormick® Nutmeg, Ground
1/8 tsp salt
1/2 tsp McCormick® Parsley Flakes

Directions: Place 1 tablespoon of the butter and water in skillet. Add carrots; cook, uncovered, on medium heat 5 to 6 minutes or until carrots are slightly tender. Drain. Mix honey, orange juice, remaining 1 tablespoon butter, ginger, nutmeg and salt in skillet. Add carrots. Cook, uncovered, on medium heat, 4 to 5 minutes, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.

Couscous with Spring Vegetables
1 can (14 1/2 ounce) can chicken broth
3 Tbs Grey Poupon mustard
10 oz package couscous
1 cup bunch green onions, sliced
1/2 cup chopped red bell pepper
1/2 tsp grated lemon peel

Directions: Bring broth to boil in medium saucepan on high heat. Stir in mustard until well blended. ADD remaining ingredients; mix well. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Fluff with fork.

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