Crock Pot Recipe Cookbook Recipes

You think the Crock Pot is just for stews? Well, you might be surprised to find out that you can make everything from chicken, steaks, desserts and more. During especially busy days, cooking with a Crock Pot is a GREAT way to save yourself some time so you can take care of other things that might need to be done or just have a little extra relaxation time instead of spending excessive time preparing meals. So to save YOU time, I'll shut my trap and show you a few recipes that you can try out at home.
Enjoy!

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How to make Chicken Cordon Bleu in the Crockpot

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Crockpot stuffed chicken recipe with Swiss cheese and ham.

INGREDIENTS:

4-6 chicken breasts (pounded out thin)

4-6 pieces of ham

4-6 slices of Swiss or mozzarella cheese

1 can cream of mushroom soup (can use any cream soup)

1/4 cup milk

PREPARATION:

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.

Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

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BBQ Chicken

INGREDIENTS:

6 to 8 frozen chicken legs*

1 bottle thick barbecue sauce

PREPARATION:

Put frozen chicken legs in slow cooker. Pour BBQ sauce over them. Cover and cook on HIGH for 6 to 8 hours.

*Note: If starting with thawed chicken legs, you may remove skin or brown first to reduce fat, and cook on LOW for 6 to 8 hours.

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Coffee cake with apple pie filling, cooked in the slow cooker
INGREDIENTS:

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker

PREPARATION:

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well. Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot.

Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

So there you go! Now you have some recipes you can try out using your trusty old Crock Pot.

Crock Pot Recipe Cookbook Recipes

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2 Deliciously British Vegetable Recipes

British cuisine is not known the world-over for its deliciousness. Instead, it is accused of being bland and tasteless. Well personally, I find your American McDonald's hamburgers to utterly tasteless, and don't even get me started on the "subtle" (read, non-existent) flavours of Japanese food. But I digress - British food can be delicious, I'm going to show you just 2 simple recipes that are distinctly British. But not only that - I'm going to step up and really make this a challenge - for not only will the recipes be entirely British - but they will also be entirely vegetable based! Impossible, you cry! Cannot be done, I hear you shout! Making vegetables delicious is hard enough, but making British vegetables delicious would require a miracle, or a cordon-bleu degree as a chef!

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Hah! Read on!

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Broad Bean Bake:

Broad beans have been cultivated in Britain for hundreds of years now, but were apparently eaten by the Romans and Egyptians too. They were also often served at feasts and banquets in the 16th and 17th centuries, so someone must have liked them. This recipe serves 2:

Ingredients:

- 700g fresh broad beans or 225g frozen broad beans

- 2 medium carrots, cut into largish chunks

- 2 medium parsnips, peeled and cut

- 25g butter

- 25g wholemeal flour

- 300ml or half pint milk

- 2 tablespoons of fresh chopped herbs: chives, parsley, savory, thyme

- 1 teaspoon English mustard

- Salt and pepper to taste

- 2 tablespoons porridge oats

- 50g grated double gloucester cheese

- 25g chopped mixed nuts

Preparation:

Start by shelling the beans then boil some water with a little salt, and boil the beans for 5 minutes.

Add the parsnips and carrots to the boiling water and beans, and carry on boiling for another 10-15 minutes or until the vegetables are tender. If you're using frozen beans instead, just add them for the last 5 minutes. Drain well.

In a small saucepan, add the flour, milk and butter and heat while whisking continuously until the sauce thickens. Simmer for a further 2 minutes.

Stir in the herbs, mustard and vegetables and heat through. Divide it between two oven-proof small casserole dishes. Mix the oats, cheese and nuts and sprinkle on top of the vegetable mixtures. Brown for 3 minutes under a grill and serve!

Runner Beans With Onions and Tomatoes:

Strangely runner beans used to be grown for their pretty flowers and have only really been produced for food since the last century. There grow abundantly in the south of England. This recipe serves 4 - 6.

Ingredients:

- 15g butter

- 1 medium onion, skinned then chopped

- 1 garlic clove, skinned and crush

- 1 can of chopped tomatoes

- 700g young runner beans, cut into 1cm lengths and topped and tailed

- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil

- Salt and pepper to taste

Preparation:

In a large saucepan, melt the butter and saute the onion and garlic for 3 to 5 minutes, until softened. Add the tomatoes, along with the juice, and simmer for 15 minutes until the juice has been reduced somewhat.

Next, stir in the beans with the basil, cover the pan and simmer for 15 minutes until are tender but still crisp. Season to taste, and this dish is great served either hot or cold.

2 Deliciously British Vegetable Recipes

I hope that's put you in the mood for another vegetable recipe - if so, check out the large archive of vegetable recipes [http://www.vegetablerecipe.org/] here too.

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Chicken Salad Recipes: Mandarin Orange Chicken Salad

Do you enjoy the refreshing sweet and tangy flavor of eating mandarin oranges? Have you ever had them in a salad made with grilled chicken and fresh vegetables? If not, you may be missing out on a real treat, because mandarin oranges are not just for desserts and cake decorations. They taste great when you mix them up in a mouthwatering salad with dressing as well.

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Mandarin oranges are a citrus fruit that is kin to the family of oranges. They may go by different names. For instance, a Satsuma, Clementine, or tangerine may be a mandarin orange. They grow in tropical and sub-tropical climates. They are conveniently easy to peel while using your fingers. However, most often you may see mandarin oranges to use in various types of recipes come in a can.

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Mandarin orange essential oils are useful for flavoring such products as bakery goods, ice cream, hard candy, gelatins, and chewing gum formulas. However, the orange segments are often found for decorating cakes, fruit salads and other desserts as well as in puddings and gelatins. You can use them to make this delicious mandarin oranges salad with grilled chicken and a sweet tangy raspberry yogurt dressing recipe.

So, anytime you are ready to start planning to bring out the grill to make grilled chicken you might want to consider making this salad to serve along with all the other great tasting foods and beverages you will be preparing for family and friends.

Recipe for Mandarin Orange Chicken Salad

What You Need

½ cup olive oil ¼ cup tarragon vinegar 1 cup plain yogurt 1 cup raspberry jam 1 cup Thousand Island dressing 4 boneless skinless chicken breast halves 2 heads green bibbed lettuce 2 heads red bibbed lettuce 2 heads iceberg lettuce 2 large cans mandarin orange segments 4 sliced carrots ¾ cup chopped pecans or walnuts

How to Make It

Add the olive oil and tarragon vinegar into a large size zip lock food bag and shake well. Set aside until needed.

Combine the plain yogurt, raspberry jam, and Thousand Island dressing in a large mixing bowl and mix until well blended. Chill this dressing mixture in the refrigerator until needed.

Rinse and drain the green bibbed lettuce, red bibbed lettuce, and iceberg lettuce. Leave whole leaves or cut and shred the lettuce for the salad. Toss into a large serving bowl. Place in the refrigerator to chill until needed.

Place the chicken strips into the bag of marinade. Seal and shake. Place in the refrigerator overnight or for at least 3 to 4 hours to marinade before grilling. After marinating the meat cook it over hot coals on the grill until done.

Cut the grilled chicken breast halves into 1 ½ to 2 inch wide strips. Arrange the grilled chicken strips, mandarin orange segments and sliced carrots on top of the lettuce in the serving bowl. Spoon the raspberry yogurt dressing over the top of the entire salad and then top with chopped pecans or walnuts.

Chicken Salad Recipes: Mandarin Orange Chicken Salad

Do you enjoy making different types of chicken salad recipes? Perhaps you have a hankering for a delicious serving of chicken cordon bleu. If you do, be sure to visit us on our website today, we have so many more great tasting ideas to share with you.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Quick and Easy Recipes - Just Add Ground Beef

This isn't the kind of food Julia Childs would approve of, but who really wants to deal with endless ingredient lists and cooking techniques that require a Cordon Bleu culinary school education? You're hungry, you don't have a lot of time to spend slaving over the stove, and your recipe knowledge is limited to what you learned in a college dorm (Ramen anyone?). I have two words for you: ground beef. With a pound of seasoned browned lean ground beef, be prepared to host your first dinner party...or at least satisfy your hunger with easy-to-prepare food that is leaps and bounds beyond Ramen noodles. First of all, please say that you are indeed capable of browning some ground beef and adding some black pepper and garlic salt. Good. Now be prepared to eat well with the following three easy recipes, my friend.

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Chile con Carne
Brown your pound of beef in a good sized sauce pan. Add to that a can of kidney beans, a can of diced tomatoes, a small can of tomato sauce, and one of those chili flavoring packets. If you want to make it fancy, also add a diced bell pepper. Let that come to a boil, then simmer for about 20 minutes (or until your growling stomach demands that you dive in). That's it. You've got some pretty tasty chili con carne.

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Spaghetti
First things first. Get some water boiling for your pasta. It can take forever, so you definitely want to get your pasta started first. Like the chili, brown your pound of beef in a medium to large saucepan. Dump in a jar of your favorite pasta sauce. Stir and let simmer for as long as it takes for your pasta noodles to be cooked al dente (that's fancy talk for just shy of done--a little firm). Grab a bowl of pasta and top with your meaty sauce. Dee-lish.

Mexicali Cornbread
This recipe is a little advanced, but it still falls into the category of quick and easy food. First, grab a couple of boxes of cornbread mix, and follow the directions to make the cornbread batter (you'll likely need some eggs and milk). Pour 1/2 of the batter into a baking pan. Layer the browned ground beef, a drained can of corn, and some shredded cheese (I like cheddar jack). Top that off with the remaining cornbread batter. Bake it until the top is golden brown. It might sound weird, but it's sure to become a delicacy in your kitchen.

Who said tasty food has to involve toiling in the kitchen for hours? Who has time for that? With ground beef and a few other basic ingredients, you can easily and quickly make foolproof dishes that are sure to satisfy your hunger (and maybe impress your friends).

Quick and Easy Recipes - Just Add Ground Beef

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Chicken Salad Recipes: Creamy Chicken Mousse Salad

With the summer months closing in on us fast and we all know just how fast the year passes away before the weather becomes cold once more; many people are trying to find some great tasting meal planning ideas. Whether they are cooking for a large or small family or they want to create a tasty and economical dish for a potluck dinner or a BBQ, chicken salad recipes are some of the easiest to make.

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For instance, if you are in the mood for a creamy, spicy, and delicious salad to serve at home or at a social gathering, you might want to learn how to make this creamy chicken mousse salad recipe. It is refreshing and provides you and your family with a healthy eating choice anytime of the year.

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Recipe for Creamy Chicken Mousse Salad

What You Need

3 egg yolks 1 cup chicken broth 2 minced garlic cloves ½ cup minced celery 3 boneless skinless chicken breast halves ½ teaspoon salt ½ teaspoon paprika 1 teaspoon hot pepper sauce 1 envelope unflavored gelatin mix ¼ cup water 1 cup heavy cream 1 lettuce head 1 can cooked early green peas 1 can cooked cubed new potatoes

How to Make It

Using a double boiler over hot but not boiling water you will add the egg yolks and beat.

Using a large saucepan, add the chicken broth and bring to a slow boil over a medium heat. Add the minced garlic cloves and minced celery. Stir and then add the boneless skinless chicken breast halves. Spoon some of the liquid over the meat. Cook until done. Remove from saucepan heat. Allow the mixture to slightly cool. Season the mixture with the salt, paprika, and hot pepper sauce. Remove meat from the saucepan and then cut it up into pieces of about ¼ to ½ inch squares. Set aside until needed.

Slowly add the hot chicken broth into the eggs and whisk continually. Stirring until the mixture begins to thicken slightly.

Add the envelope unflavored gelatin mix to the ¼ cup water and allow it to stand to soak for about 5 minutes. Microwave the water and gelatin for 60 seconds. Remove from microwave and stir to dissolve the unflavored gelatin mix. Stir this mixture into the chicken broth mixture.

Whip the heavy cream until forming stiff peaks and then fold into the chicken mixture.

Dip a mold ring into some cold water and then shake out the excess water, but do not dry the mold with a towel. Pour the chicken mousse mixture into the mold ring. Place in the refrigerator overnight to chill and set.

Run a clean butter knife along the edges of the mold and then dip the mold in some hot water for several seconds. Invert the ring mold onto a bed of lettuce leaves on a serving platter.

Use the cooked early green peas and cooked cubed new potatoes or other fresh and or cooked vegetables to decorate around the bottom and top of the molded creamy chicken mousse salad.

Chicken Salad Recipes: Creamy Chicken Mousse Salad

chicken salad recipes are fun to make and eat. Then again, a lot can be said about making and eating a great tasting chicken cordon bleu. If you love making and eating delicious chicken dishes and snacks, be sure to visit our website today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Quick Napoleon Dessert Recipes

A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

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You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.

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Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef's recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons.

1 Package of frozen puff pastry dough

2 Packages of Vanilla instant pudding

1 Bottle of a good chocolate fudge or chocolate drizzle

3 Ounces of confectioners sugar

Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.

If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.

Quick Napoleon Dessert Recipes

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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Easy and Healthy Dinner Recipes For the Whole Family

Dinner must be made using healthy ingredients. You can search for healthy dinner recipes as well as easy dinner recipes. It may take 20-30 minutes preparing a healthy family meal. Planning ahead and organizing the shopping list accordingly would be of great help.

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Health conscious people look for low carb meals but these can easily be prepared and are delicious and not boring. As dinner is main meal where family gathers and enjoys healthy family meals. Easy dinner recipes and healthy dinner recipe can make experience more refreshing. You may try this quick and easy dinner recipe that has preparation time of 20-30 minutes.

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Healthy Beef Skillet

Ingredients:
- 1 tsp of paprika
- 1 1/2 tsp of oregano
- 1 lb top of round beef
- 1/2 tsp of chili powder
- 1/8 tsp of red pepper
- 1/4 tsp of garlic powder
- 1/4 tsp of black pepper
- 1/8 tsp of dry mustard
- 3 onion slices
- 8 red skinned medium potato
- 2 cups of beef broth
- 2 carrots chopped in thin strips
- 2 big garlic

Preparations:

Slice beef across grain in long and thin strips. Add oregano, chili powder, garlic powder, paprika, red pepper, dry mustard and black pepper. Coat it with spice mixture. Spray non-stick skillet. Preheat pan placing it on high flame before adding meat. Cook while stirring approx for 5 minutes. Adding onion, potatoes, garlic and broth. Cook over medium heat for about 20 minutes. Add carrots and green mustard and cook for another 5 minutes. It is ready to be served.

To get more ideas for other healthy family meals or healthy dinner recipes, you can easily find one by searching the internet.

Easy and Healthy Dinner Recipes For the Whole Family

If you also like me looking for Healthy Dinner Recipes and want to cook Healthy Family Meals, click on the the link to find more now!

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Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

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Some of the most popular Maltese recipes include:

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* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

Maltese Recipes

Discover more about Maltese recipes at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.

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Cooking Boneless Chicken Recipes in a Crockpot

Boneless chicken is economical, versatile, and very tasty. You can make all kinds of boneless chicken recipes including chicken parmesan, chicken cordon bleu, chicken soups and stews and much more. If you have a crockpot, there are plenty of crockpot boneless chicken recipes you can try as well. Boneless chicken cooks very nicely in a crockpot. It becomes really soft and tender and takes on the flavors of the other ingredients you are using in the recipe.

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Crockpot Cooking Tips

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If you are on a tight budget, you can use boneless, skinless chicken thighs instead of chicken breasts in many recipes. One and a half thighs are about equal to a chicken breast, or two thighs if they are quite small.

Test your chicken after it has been cooking for six hours on low. Chicken can become mushy if you cook it in the crockpot for too long, so it is best to keep an eye on it towards the end of the cooking time.

An Easy Crockpot Recipe for Chicken Tacos

This is a great recipe if you like Mexican food. You can even double or triple the recipe if you have a big crockpot and this would be great if you are having a buffet or if you want to make Superbowl party recipes or feed a crowd. If you do not have taco seasoning, you can use cumin, chili powder, garlic, salt and pepper as an alternative seasoning.

The leftover chicken is versatile and you can use it in all kinds of other boneless chicken recipes. This recipe makes enough to feed ten people and if you want an easy recipe, which cooks itself, or if you are going to be out all day, this crockpot chicken recipe is perfect.

You will need:

6 boneless, skinless chicken breasts 2 cups salsa 1 chopped green bell pepper 1 chopped onion 1 envelope taco seasoning 1 package flour tortillas, to serve
How to Make it:

Put the chicken breasts in the crockpot with the bell pepper and onion. Sprinkle the taco seasoning into the salsa, stir well to combine, and then pour this over the chicken and vegetables.

You can add a little water if you think the dish requires more liquid but remember the chicken and salsa produce more liquid as they cook. Cover the crockpot and cook the chicken mixture on high for about five hours or on low for about seven hours. When you can easily shred the chicken with a fork, it is done. Take the chicken breasts out of the crockpot to shred them, and then serve the chicken in the flour tortillas.

Remove the onion and bell pepper pieces with a slotted spoon and add these to the tacos. Garnish the tacos with any toppings you like. Good toppings include lettuce, grated cheese, sour cream, salsa, olives, guacamole, and tomatoes.

Cooking Boneless Chicken Recipes in a Crockpot

Boneless chicken goes with all different flavorings and sauces and you can use it in many dishes, including international chicken recipes. Perhaps you already have a favorite chicken dish like chicken Parmesan or chicken cordon bleu. You can find plenty of easy chicken recipes at our site including the very best crockpot chicken recipes for busy moms.

BonelessChickenRecipe.com - Chicken so delightfully, moist you can almost smell it through your monitor.

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Steak Au Poivre With Broccoli Raab With Lemon Dressing Recipes

This is great pan seared steak recipe. It will be made with a strip steak which is a great piece of beef, but it is not the most tender cut of beef. The technique we will be using will keep this steak on the more tender side by eating it on the more rare side. It is best served rare or medium rare. It is a very delicious dish if you are a beef eater. It is not too difficult to prepare and I am going to give very detailed instructions on how to prepare the whole dish.

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Ingredients needed for the Strip Steak:

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1 6 to 8 Ounce Strip steak

2 Ounces of crushed peppercorns

2 Ounces of Brandy

1 Ounce of Heavy Cream

1/2 Cup of Brown Veal stock. You can find this at Whole Foods Market, or Central Market.

1 Teaspoon of Dijon Mustard

1 Ounce of Canola Oil

1 Teaspoon of fresh thyme. This can be removed if you do not like thyme.

To Taste Salt and Black Pepper

First you will take your strip steak and cut off any excess fat, leave some of the fat for flavor. You will need to add some of the canola oil to the meat , and then add the salt and peppercorns to the meat and pack it into the meat by patting it gently. You will then start to heat your pan over a high heat ,and add what is left of the canola oil to the pan. You will heat approx. 3 to 5 minutes on each side. You will remove from the pan and add to the oven on the lowest temperature possible. You do not want to cook anymore but just warm.

Once you have removed the meat from the pan you will deglaze the pan with the Brandy, the demi glace, and the dijon mustard and thyme, heavy cream. You will need to taste it to add salt an pepper. And when it taste to your liking you will strain it. The reason for deglazing the pan is to remove all of the flavor from the bottom of the saute pan, it is also called fond.

Ingredients for the Broccoli Raab Rapini with the lemon dressing

1/2 lb of Broccoli Raab or Rapini

1 Clove of garlic minced

2 Ounces of Onion minced

1 Tablespoon of lemon juice

1 Tablespoon of Canola Oil

1 Tablespoon of White wine, a good pinot will work just fine

To Taste on Salt and Pepper

After you strip is in the oven and you have completed your sauce you will want to quickly saute all of you ingredients in the canola oil. First heat the pan, add the oil after the pan is warm, and add your ingredients all but the lemon. Make sure they are cooked until they are heated through and then taste for salt and pepper and add to your taste.

You will then start to plate your dinner. First remove your strip steak from the oven while you are getting ready to plate and let it rest a few minutes. You will then take your plate and add the Broccoli Raab to the plate, and add the fresh lemon juice. You will then take a cutting board and start to slice your strip steak across the grain. You will then place the cut pieces across the plate and add the demi glace sauce over the steak. You are then ready to enjoy a good strip steak medium rare with a green vegetable. This will also go well with a baked potato or a set of fried potato wedges.

Steak Au Poivre With Broccoli Raab With Lemon Dressing Recipes

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

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