Granny’s Corn Flour Tortillas

Granny’s Corn Flour Tortillas Recipe By:Kim “Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!” Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups cornmeal 2 teaspoons baking powder 3/4 teaspoon salt 1 cup warm water (110 degrees F/45 degrees C) Directions In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together. On a floured surface, knead … Continue reading Granny’s Corn Flour Tortillas

Corn Tortillas

Corn Tortillas Prep 20 m Cook 15 m Ready In 1 h 5 m Recipe By:jenn “This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.” Ingredients 1 3/4 cups masa harina 1 1/8 cups water Directions In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until … Continue reading Corn Tortillas

The French Bread

The French Bread Ready In 2 h 5 m Ingredients 2 cups sourdough starter 10 tablespoons water 1 1/2 teaspoons olive oil 1 teaspoon salt 1 tablespoon white sugar 1 tablespoon active dry yeast 4 cups all-purpose flour, or more if needed 2 teaspoons cornmeal 2 cups boiling water 1 egg yolk 1 tablespoon milk Directions Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine. After the machine has finished its cycle, turn the dough out … Continue reading The French Bread

French Bread

French Bread Prep 25 m Cook 40 m Ready In 2 h 40 m Recipe By:Jenn Hall “A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.” Ingredients 6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water Directions In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a … Continue reading French Bread

Amish White Bread

Amish White Bread Prep 20 m Cook 40 m Ready In 2 h 30 m Recipe By:Peg “I got this recipe from a friend. It is very easy, and doesn’t take long to make.” Ingredients 2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast 1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour Directions In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in … Continue reading Amish White Bread

Chateaubriand

Chateaubriand Prep 1 h Cook 10 m Ready In 1 h 10 m Recipe By:Rayna “A classic version, easy to make and flavorful.” Ingredients 2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick 2 tablespoons vegetable oil freshly ground black pepper to taste 2 tablespoons butter Directions Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour. Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter … Continue reading Chateaubriand

Individual Beef Wellingtons

Individual Beef Wellingtons Prep 20 m Cook 25 m Ready In 45 m Recipe By:MARBALET “Serve these with a Bearnaise sauce. Mmm!” Ingredients 1 pound fresh mushrooms, sliced 1/2 cup chopped onion 1/2 cup dry sherry 1/4 cup butter 1/4 cup chopped parsley 6 (8 ounce) fillets beef tenderloin 1 (17.5 ounce) package frozen puff pastry, thawed Directions In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture. Partially thaw … Continue reading Individual Beef Wellingtons

Blender Bearnaise Sauce

Blender Bearnaise Sauce Prep 10 m Cook 5 m Ready In 15 m Recipe By:BRIDGETCLARK “Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.” Ingredients 2 tablespoons white wine 1 tablespoon cider vinegar 1 teaspoon dried tarragon 1/2 teaspoon dried minced onion 1/4 teaspoon ground black pepper 1/2 cup butter 3 egg yolks 2 tablespoons lemon juice 1/2 teaspoon salt 1 pinch cayenne pepper Directions Combine wine, vinegar, tarragon, onion, and … Continue reading Blender Bearnaise Sauce

Bearnaise Sauce

Bearnaise Sauce Recipe By:MARBALET “This elegant Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously.” Ingredients 2 tablespoons dried tarragon 3/4 cup red wine vinegar 2 tablespoons minced shallots 3 egg yolks 1/4 cup hot water 1/2 lemon, juiced 1 pinch salt 1 pinch cayenne pepper 1 cup butter, melted Directions In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper … Continue reading Bearnaise Sauce

How to Make Country Gravy

How to Make Country Gravy Prep 15 m Cook 35 m Ready In 50 m Recipe By:Chef John “This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.” Ingredients 2 tablespoons butter 8 ounces breakfast sausage links, casings removed and meat broken up 4 strips bacon, sliced crosswise 1/2 cup chopped green onions (light parts only) 1/3 cup packed all-purpose flour 1 pinch cayenne pepper, or to taste salt and freshly ground black pepper to taste 2 1/2 … Continue reading How to Make Country Gravy