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Thread: cooking part 2

  1. #1
    Inactive Member charlie c's Avatar
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    I made a tremendous filet mignon.
    If anyone likes some steak check thsi out:
    Get a nice filet from the butcher drizzle or pur some nice extra virgin olive oil over it, take some kosher salt and sprinkle it over the steak, then season with esscence (emerils mix of seasonings).
    Let it marinade in the oil etc. for an hour or 2.
    melt some butter, put the filets in a baking dish, pour the melted butter over the steaks and cooka t 400 degrees 15 to 20 minutes a side for medium.

  2. #2
    moderator gus danger's Avatar
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    Arrow

    It sounds deeeeeelicious Charlie!
    Nice to see a new cooking topic started.
    Maybe the lovely and talented Cherie [img]graemlins/rose.gif[/img] will provide us with another one of her recipes. I printed up her 'salmon' recipe from that original topic in case I ever learn to cook!

    If I come up with a new butterbean dish I'll be sure to let you know too. LOL!
    [img]graemlins/thumbs_up.gif[/img] [img]wink.gif[/img]
    Gus

  3. #3
    Inactive Member NewYorkJettster's Avatar
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    I will be eating very shortly a T-Bone ( love that Bone ) Ha... with a baked potato and fresh broccoli and a tossed salad with Good Seasons dressing. And for dessert you guessed it, a lite chocolate mousse with homemade whipped cream, Mmm Mmm good. Want some? [img]biggrin.gif[/img]

  4. #4
    EllaNoise
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    Mrs Ella and I had shepards pie last night.
    Its a simple but filling dish.
    a lb of ground beef browned with a chopped onion, covered with a cup of boiling water, a beef bulion cube 2 tbs of woreshister sause and a can of whole kernal corn, simmer for about 30 minutes or until reduced to a gravy, served over a pile o smashed taters.
    For a different taste add a couple of boiled carrots to yer potatos before smashing, it adds a bit o sweet flavor and makes the taters a pretty orange ( Why is a carrot more orange than an orange???)

  5. #5
    Inactive Member charlie c's Avatar
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    Ella, I have to try that, I am a big fan of shephards pie.

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