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How To make Steak and Onions(Sagittarius)
8 ounces porterhouse steaks, trimmed
see tip
1 dash pepper
Nonstick cooking spray 6 slices Spanish onion :
about 1/2" thick
2 teaspoons olive oil or vegetable oil
**For the Mushroom Sauce: 2 cups mushroom caps :
cleaned
2 small garlic cloves minced
1/2 cup lowfat beef broth :
low salt
1 teaspoon cornstarch
1/4 cup dry sherry
Italian parsley -- optional
TIP: A five ounce-serving, trimmed about 20% yields 4 oz meat.
Preheat the broiler. Sprinkle each steak with pepper and set aside.
Spray the onion slices with nonstick cooking spray and arrange them on a rack in the broiling pan. Broil, turning frequently, until the slices are lightly browned. Remove and transfer them to a serving plate; set aside and keep warm.
Set the steaks on the rack in the broiling pan and broil until desired doneness, about 3 to 4 minutes per side. (Two minutes per side for 1/2-inch thick steak.)
Meanwhile, prepare the mushroom sauce. In a medium nonstick skillet heat the olive or vegetable oil. Add the mushrooms and garlic; cook over medium-high heat, stirring frequently, until the mushrooms are browned, about 4 minutes.
In a small bowl or measuring cup, combine a little of the beef broth and the cornstarch, stirring to dissolve the cornstarch. Add the remaining beef broth and sherry. Stir the broth mixture into the mushrooms and continue to stir and cook until the mixture comes to a boil.
Reduce the heat to low and let simmer until the mixture thickens, about 1 minute.
To serve, arrange the steak on the plate with the onions. Top with sauce and garnish with parsley if desired. Makes 2 servings. - From "Simply Light Cooking," by Weight Watchers, (Plume, $13).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 29.7% CFF, 447 cals, 14.3 g fat.
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Macaroni and Cheese Recipe | How to Make Mac and Cheese
Easy homemade mac and cheese recipe. Creamy, cheesy, rich and super delicious macaroni and cheese recipe.
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Recipe:
Ingredients:
14oz (400g) macaroni
1 cup )115g) Cheddar cheese
3/4 cup (85g) Gruyere cheese
3/4 cup (85g) Mozzarella cheese
4 tablespoons (30g) Flour
4 tablespoons (60g) Butter
4 cups (1L) Milk
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl combine all the cheeses and set aside.
3. Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions).
4. While the pasta is cooking make the sauce: In a large pot, melt the butter, add flour and whisk over medium-low heat. Cook for a couple of minutes, whisking constantly. Gradually add the milk and whisk until smooth. Cook until slightly thickens, about 5-6 minutes.
5. Gradually add 3/4 of the cheeses to the sauce and whisk until melted after each addition. Season with salt and pepper and mix. If you want to add more additions like bacon, herbs or spices, now it’s the time.
6. Drain the pasta and add to the sauce.
7. Transfer to a 12-inch (30cm) round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.
Notes:
* serve warm
* you can use any type of cheese that you like
* this is pretty basic version of mac & cheese but you can add topping like bacon, herbs and spices.
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