Individual Beef Wellingtons with Mushroom, Spinach & Blue Cheese Filling - Recipe - FineCooking
Prepare the components of the Wellingtons the day before or the morning before you intend to assemble them. Once assembled, freeze them for at least six to eight hours (ideally overnight) and up to a week. Make sure you have plenty of room in your freezer before starting.
It’s a Nebraska thing. And they are so, so good. Perfect combination of hamburger, bread, cabbage and spices. Enjoy! Ingredients: Rhodes Frozen Bread Dough 2 pounds ground beef 1 head of cabbage 1 yellow onion garlic salt/minced or whatever you like for garlic 2 TBSP butter. Directions: Follow package for bread dough. Once risen, roll …
Honey Bourbon Steak Bites are seared in a cast iron pan until charred on the outside but still juicy on the inside. They are both sweet and salty with the wonderful flavor of bourbon. This is one of my favorite ways to cook steak for dinner. I like to use either filet mignon or […]
Both grandmothers used to make these and it seemed that they could never make enough of them. They are great fresh from the oven and on the rare occurrence that there were leftovers, we enjoyed them cold. The same was said when we served them at the restaurant! Enjoy.