RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE
Categories Beef Mushroom Sauté Father's Day Blue Cheese Rosemary Steak Brandy Winter Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
- Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
- Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
- Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.
RIB-EYE STEAKS W/ MUSHROOMS, BRANDY AND BLUE CHEESE
Taken from Bon Appetit magazine. This recipe was included in a lesson on how to best pan-fry steak. Definitely not for those watching their weight, however maybe it can be saved for a special occasion or "cheat night". :) Please note, cooking time includes one hour of "standing time".
Provided by jonesies
Categories Steak
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place steaks in shallow dish, drizzle with olive oil and rub the oil all over the steaks.
- Sprinkle steaks with salt and pepper and let stand at room temperature for one hour.
- Melt butter in heavy medium skillet over medium-high heat.
- Add onion and saute until beginning to soften, about 3 minutes.
- Add mushrooms and garlic; saute until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat.
- Add steaks to skillet; fry until cooked to desired doneness (about 5 minutes per side for medium-rare).
- Transfer steaks to plates; tent loosely with tin foil to keep warm.
- Add broth, then brandy and rosemary to same large skillet; bring to boil, scraping up browned bits.
- Add mushroom mixture; boil until liquid is thick enough to coat spoon lightly, about 5 minutes.
- Add 1 cup blue cheese; stir just until cheese melts, about 1 minute.
- Season sauce to taste with salt and pepper.
- Spoon sauce over steaks; sprinkle with remaining blue cheese.
- Garnish with rosemary sprigs if desired.
Nutrition Facts : Calories 1423.1, Fat 111.6, SaturatedFat 53.2, Cholesterol 302.1, Sodium 1561.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.9, Protein 72.8
BRANDY CHEESE DIP
This is so good, guests never guess the secret ingredient.
Provided by MKATZ1968
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 35m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 0.9 g, Cholesterol 25.3 mg, Fat 7.9 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 110.4 mg, Sugar 0.2 g
BRANDY APPLES WITH GOAT CHEESE
Steps:
- Preheat oven on low broil setting.
- Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat.
- To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly.
BRANDY CREAMED MUSHROOMS ON HERBY CHEESE TOAST
I made these with bits and bobs from the fridge & the pantry; I had half a baguette left & some Boursin Herb & Garlic cream cheese plus a few mushrooms and a bit of creme fraiche. The Cognac was an inspirational afterthought, and it worked a treat!!! I am now thinking these would make a great starter, as well as a simple supper dish. I garnished them with some fresh lovage from the garden which gave them a lovely celery-lemon flavour! I love anything on toast, and this will be a new but firm favourite now!
Provided by French Tart
Categories Lunch/Snacks
Time 15m
Yield 6 slices, 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into 6 slices.
- Wipe clean the mushrooms and slice.
- Heat the butter in a large frying pan and add the mushrooms. Cook over a medium heat until tinged brown & all of the mushroom juice has evaporated.
- Add the cognac/brandy and stir well.
- Drop the toast into the toaster on a low to medium setting.
- Add the creme fraiche to the mushrooms & stir well.
- Season generously with black pepper and a pinch of salt.
- Spread the toast with the Boursin or herb & garlic cream cheese.
- Pour the hot creamy mushrooms over the top of the cream cheese toast, garnish & eat immediately!
Nutrition Facts : Calories 514, Fat 21.2, SaturatedFat 11.6, Cholesterol 51, Sodium 789.3, Carbohydrate 66.7, Fiber 5.7, Sugar 4, Protein 17.4
BRANDY CHEESE DIP
"This is so good, guests never guess the secret ingredient."
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the Gouda, sour cream, cream cheese and brandy in a 1 quart casserole dish. Bake for 30 minutes.
BRANDY CHEESE SPREAD
Make and share this Brandy Cheese Spread recipe from Food.com.
Provided by Bluenoser
Categories Spreads
Time 2m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Blend together.
- Cover and refrigerate until 1/2 hour prior to serving.
- Yummy on crackers.
Nutrition Facts : Calories 1156.8, Fat 104.4, SaturatedFat 65.2, Cholesterol 300, Sodium 1380.1, Carbohydrate 3.3, Fiber 0.5, Sugar 0.9, Protein 43.5
BRANDY & DATE CHEESE BALL POPS
For a fun and different presentation for cheese balls, try my cheese pops. The brandy and dates add a sweetness, while the almonds and bacon add a complementary crunch.-Ginger Kohutek, Weslaco, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the cheddar cheese, butter, cream cheese and brandy until well blended. Stir in dates. Shape into twenty-four 1-in. balls. Place almonds and bacon in separate shallow bowls. Roll half of the cheese balls in almonds; roll remaining balls in bacon. Cover and refrigerate for 2 hours or until firm., Insert lollipop sticks into cheese balls. Serve with crackers.
Nutrition Facts : Calories 137 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 167mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
BRANDY CHEESE
Categories Cheese Appetizer Christmas Quick & Easy
Number Of Ingredients 6
Steps:
- Microwave on medium for 4-6 minutes. Refrigerate for 1 week.
BRANDY HAZELNUT CHEESE PIE
My family loves cheesecake, any kid of dessert that has cheese filling in it! I decided to create a cheese pie dessert with some unusual flavors. This is a really easy but delicious answer to my family's love of all things cheesecake for dessert - hope you enjoy it as well!!
Provided by Charlene Chambers @CharleneL
Categories Pies
Number Of Ingredients 8
Steps:
- Fit crust into 9" pie pan and crimp edges
- In a large mixing bowl beat cream cheese, ricotta cheese, 1 egg, 1/2 c sugar, 2 tsp brandy and salt on medium speed with an electric mixer until smooth.
- Pour mixture into piecrust and top with 1 1/4 c hazelnuts.
- In a small mixing bowl whisk together corn syrup, 3 eggs, 1/4 c sugar and 2 tsp. brandy.
- Pour mixture over hazelnuts and place pie on a baking sheet and bake in a preheated 350 degree oven on lower rack for 50 to 55 minutes or until set.
- Remove and cool on wire rack approximately 1 hour. Serve or chill and serve. Serves 8
RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE
How to make Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
- Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
- Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
- Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
- Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.
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