Ok, I Got Leeks for the Blt Mac-N-Cheese in the New Cookbook.they

[Teresa Lynn]

nope, I'm a natural blonde and can be a real dimwit sometimes,
we've actually started calling my 14 YO daughter our resident blonde a few weeks ago she put a gallon bag of ice (I was making cute duck ice cubes for that baby shower I made them & dumped them 3 x a day to have enough).
in the garage fridge.....
a few days later I was aking everyone why they had a gallon of water in the fridge and could it be thrown it away... no one knew why it was there.... Hours later out of the blue she says I think those were your DUCKS!! Does ice melt in the fridge????
& yes she is a straight A student!!

 

[janetupnorth]

Here you go as promised - note the use of shallots NOT leeks - see prior discussion for blonde moments:

Bourbon Cream Sauce for Tenderloin or other meats - I prefer it on beef tenderloin - YUM!

2 tsp. cornstarch
1Tbsp. water
½ cup bourbon whiskey
2 T. chopped shallots
1 cup reduced sodium beef or chicken broth
1 T. maple syrup
1 t. Worcestershire sauce
1 T. Dijon mustard
½ c. heavy whipping cream
1/8 tsp. ground pepper

Whisk together cornstarch and water until cornstarch is dissolved, set aside. Add bourbon to small saucepan; add shallots. Cook over medium-high heat 8 minutes or until sauce is reduced to 2T. Add broth, syrup and Worcestershire sauce; brng to a boil. Whisk in mustard until smooth. Stir in dissolved cornstarch, cream, and pepper. Bring to a boil; cook 1-2 mintues until thickened.

Rub for Beef Tenderloin or Roast

2 T olive oil
2 T rosemary
2 T minced garlic
1 T salt
1 T pepper

 

[Teresa Lynn]

YUM!!
Now where are the other recipes you teased us with?

 

[janetupnorth]

What else did I tease you with?

 

[janetupnorth]

Was that the pasta with Friar Tuck? If so, I'll have to figure it out...it is a "copy" of a Kohler house recipe...they don't release their recipes...

 

[Smashie]

You can always type in what ingredients you have into the PC recipe search box and see what they have there! This is one that looked good.Roast Breast of Turkey with Apple Scented Pan Gravy
Ingredients:
Turkey
4 medium leeks, cut into 1/4-inch slices (about 1 1/2 cups)
2 medium Granny Smith apples
1 bone-in turkey breast (5-6 pounds)
1 tablespoon vegetable oil
2 teaspoon Pantry Rosemary Herb Seasoning Mix, divided

Gravy
Reserved pan juices
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (14 1/2 ounces) chicken brothDirections: 1. Preheat oven to 350°F. Cut leeks into 1/4-inch slices; place in bottom of Deep Dish Baker. Core and wedge apples using Apple Wedger; add to leeks.
2. Rinse turkey with cold water; pat dry. Place turkey on top of leeks and apples; brush turkey with oil using Pastry Brush. Sprinkle with 1 1/2 teaspoons of the seasoning mix. Insert Digital Thermometer into thickest part of breast, not touching bone.
3. Bake 1 hour, 50 minutes to 2 hours, 20 minutes or until thermometer reads 170°F and juices run clear. Remove turkey breast to Oval Carving Platter Set; loosely tent with aluminum foil. Let stand 10 minutes before carving.
4. Meanwhile, for gravy, strain pan juices through small Colander into small Colander Bowl. Reserve pan juices; discard leeks and apples. Skim off 1 tablespoon fat into Small (2-qt.) Saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon seasoning mix. Stir in flour using Nylon Spiral Whisk. Cook over low heat, stirring constantly, until bubbly. Gradually add remaining pan juices (1/2 cup) and chicken broth; bring to a boil over medium heat. Boil 1 minute, stirring constantly.
5. Carve turkey into thin slices using Carving Set; serve with gravy. Yield: 10-12 servingsNutrients per serving: (4 ounces turkey, 1/4 cup gravy): Calories 340, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 5 g, Protein 36 g, Sodium 420 mg, Fiber 0 g

 

[Teresa Lynn]

yes Janet, that was the other recipe

 

[dianevill]

Someone on another thread requested the recipe for the Harvest Cream Soup from Stoneware Inspirations - as I was typing it I found out it uses leeks. Here it is again:

1 butternut squash (1 lb)
2 large leeks (white and light green portions only)
1 lb baby carrots (about 3 cups)
1 T olive oil
1 garlic clove, pressed
Salt and coarsely ground black pepper (optional)
2 cans (14-14 1/2 oz ea) 99% fat-free chicken broth, divided
1 can (12 oz) evaporated whole milk
1 1" piece unpeeled fresh gingerrot, grated and juiced (I'm not sure why you wouldn't peel it, but that's what the recipe says)
Reduced fat sour cream (optional)

1. Preheat oven to 450. Cut squash into 1" pieces. Cut leeks in half lengthwise, then into 2" pieces. Combine squash, leeks, carrots, and oil in Stainless (6 qt) Mixing Bowl. Press garlic into mixing bowl with Garlic Press; toss to coat using Mix 'N Scraper. Season with salt and black pepper, if desired.

2. Arrange vegetables in a single layer on Stoneware Bar Pan. Bake 40-45 minutes or until vegetables are tender and deep golden brown. Remove from oven to Stackable Cooling Rack.

3. Combine half of the vegetables with one can of the chicken broth in blender or food processor container. Cover; blend until smooth. Pour mixture into Professional (4 qt) Casserole. Repeat with remaining vegetable mixture and chicken broth. Add evaporated milk to casserole. Cook over medium heat 5-6 minutes or until heated through, stirring occasionally.

4. Grate gingerroot using Ultimate Mandoline. Gather gingerroot in palm of hand and squeeze over Prep Bowl to yield 2 t juice; discard flesh. Stir juice into soup just before serving. Season to taste with salt and black pepper. Ladle soup into bowls; swirl in sour cream, if desired.

 

[janetupnorth]

yes Janet, that was the other recipe

I will work on getting that "top secret" one down on paper...may take me a month to catch the cook and get quantities for a family vs. a hundred sorted out...but we'll get it.

 

[Teresa Lynn]

yes, please adjust the recipe.
My 17 YO doesn't much care for lasagna. Last night I made my normal amount and i thought when he got home from football practice he was going to cry. We don't care for leftovers and he was thinking he'd have to eat it all week.
I told him one pan was for his brother at college.
Today I made meatloaf and the first question he asked was did you use all 10 pounds of ground beef???
My oldest loved leftovers, he's been back at school 5 days and is already complaining about the dorm food

 

[janetupnorth]

Lasagna at least freezes well and tastes fine reheated...

Meatloaf, well, let's just say my mom ruined meatloaf for me!