Beef Burgundy

Beef Burgundy

 

 

Ingredients:

2 stew meat

1 medium onion, chopped

12 ounces mushrooms, chopped

2 tablespoons butter

1 (10.75 ounce) can condensed golden mushroom soup

1/2 cup Burgundy wine  

 

 

Directions:

1. In a Dutch oven over medium-high heat, sear beef on all sides. Stir in onion, and saute until golden brown. Add mushrooms, butter, mushroom soup and wine. Reduce heat, cover, and simmer for 2 hours. Serve over buttered egg noodles or mashed potatoes

Make Ahead French Toast

Make Ahead French Toast

 

 

Ingredients:

 

5 eggs, lightly beaten

1 1/2 cups milk

1 cup half-and-half cream

1 teaspoon vanilla extract

1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

1/2 cup butter, melted

1 cup light brown sugar

2 tablespoons maple syrup

1 cup chopped pecans

 

 

Directions:

 

1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

2. The next morning: Preheat oven to 350 degrees F (175 degrees C).

3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Grilled Shrimp Scampi

Grilled Shrimp Scampi

 

 

Ingredients:

1/4 cup olive oil

1/4 cup lemon juice

3 tablespoons chopped fresh parsley

1 tablespoon minced garlic

ground black pepper to taste

crushed red pepper flakes to taste (optional)

1 1/2 pounds medium shrimp, peeled and deveined

 

Directions:

 

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

3. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Slow Cooker Pot Roast

Slow Cooker Pot Roast

 

 

Ingredients:

 

2 (10.75 ounce) cans condensed cream of mushroom soup

 1 (1 ounce) package dry onion soup mix

1 1/4 cups water

 5 1/2 pounds pot roast

 

 

Directions

1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.