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MY FAMILY’S FAVORITE RECIPES. MY FAMILY’S FAVORITE RECIPES. Presentation By: Shelley Vickrey Click Anywhere on this slide to continue. Recipe Menu. Beef Wellington.jpg @ Shelley. Used with permission. Benedict and Potato Soup Images @ FreeFoto.Com . Used with permission. Prep Time: - PowerPoint PPT PresentationTRANSCRIPT
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PRESENTATION BY: SHELLEY VICKREYCLICK ANYWHERE ON THIS SLIDE TO CONTINUE
MYFAMILY’SFAVORITERECIPES
MYFAMILY’SFAVORITERECIPES
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Recipe Menu
Breakfast
EggsBenedict
Lunch
CreamyPotato Soup
Dinner
BeefWellington
Click on a Picture Below to See Cooking Instructions
Beef Wellington.jpg @ Shelley. Used with permission.Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.
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Eggs Benedict
Grocery List12 Eggs 4 egg yolks for preparation of the Hollandaise Sauce; and
8 eggs for poaching
Lemon Juice 3 ½ Tablespoons
Ground White Pepper 1 Pinch
Worcestershire Sauce 1/8 teaspoon
Water 1 Tablespoon… obviously not necessary to purchase this item at the store….
Butter 1 Cup of melted butter; and2 tablespoons, softened
Salt ¼ teaspoon
Distilled White Vinegar 1 teaspoon
Canadian Bacan 8 strips Canadian-style bacon
English muffins 4 split English Muffins, We prefer Thomas brand English muffins
Prep Time: 25 Minutes
Cook Time:5 Minutes
Ready in:30 Minutes
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Kitchen ItemsThat You Will Need
Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.
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STEP 1
• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
STEP 2
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
STEP 3
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.
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STEP 4
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler
STEP 5
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Benedict and Potato Soup Images @ FreeFoto.Com. Used with permission.
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Creamy Potato Soup
Shopping ListPork Bacon Slab Use bacon grease to cook veggies and bacon for bits
Green Onions 1 ½ Cups chopped (about 9 med size stalks)
Celery 1 ½ Cups chopped (about 4 stalks)
Ground Black Pepper & Salt
Russet Potatoes About 3 lbs of potatoes (I fill a 4 cup glass Pyrex measuring cup with peeled and chopped potatoes 2 times)
4 Tbsp margarine or butter
4.5 Cups Milk *** For a creamier soup I use 3 Cups milk and 1.5 cups of Heavy Whipping Cream
Velveeta Cheese ***optional*** I use 3 fat slices of Velveeta cheese but this is to make it more like baked potato soup versus a thinner potato soup
1 can Swanson Chicken Broth soup 14 oz can
2 cans generic Chicken Broth Soup
Approximately 8 ounce cans (store brand is usually a smaller can than Swanson)
Garlic About 2-3 garlic cloves thinly sliced and diced
Cheddar Cheese For Garnish
Prep Time: 15 Minutes
Cook Time:30 Minutes
Ready in:45 Minutes
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Kitchen ItemsThat You Will Need
Misc Clipart @ Microsoft Clip Art Gallery. Used with permission.
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STEP 1•Fry entire package of bacon in skillet. Place cooked bacon to side.
STEP 2•Pour all bacon grease into large saucepan. Add butter or margarine (1/2 stick) to saucepan. Turn to medium heat.•Add to saucepan the onions, celery and garlic and cook until tender.
STEP 3•When veggies are tender, add broth, pepper (1/8 tsp = 1/8 tsp) and potatoes
STEP 4•Heat to a boil and then reduce heat to low. Cover and cook 15 minutes or until potatoes are tender. Remove from heat.
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STEP 5•In a separate large measuring cup, combine 3 ½ Cups Milk with 1 ½ Cups heavy whipping cream.
STEP 6•When potatoes are done (see step 5 above), pour 1/3 of potato mixture into mixer or blender and add 1/3 milk mixture. Also add one piece of bacon and slice of Velveeta cheese. Blend till smooth and pour into large saucepan.
STEP 7•Repeat step 6 - two more times until all of the potato mixture has been blended with entire milk mixture.
STEP 8•Heat potato soup on med-low for about 5 – 10 minutes and salt and pepper to taste.
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Beef Wellington
Shopping ListFor the Duxelles For the Beef
White Button Mushrooms - 3 Pints (1 ½ pounds)
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
1 pound puff pastry, thawed if using frozen
2 Shallots, peeled and roughly chopped Extra-virgin Olive Oil 2 large eggs, lightly beaten
4 cloves garlic, peeled and roughly chopped
Kosher salt and freshly ground black pepper ½ teaspoon coarse sea salt
2 Sprigs fresh thyme, leaves only 12 thin slices prosciutto Minced chives, for garnish
2 Tablespoons Unsalted Butter 6 sprigs of fresh thyme, leaves only Green Peppercorn Sauce
2 Tablespoons extra-virgin olive oil 2 Tablespoons Dijon mustard Roasted Fingerling Potatoes
Kosher salt and freshly ground black pepper Flour, for rolling out puff pastry Warm Wilted Winter Greens
Prep Time: 1 Hour
Cook Time:
6 Hours
Ready in:7 Hours
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Kitchen ItemsThat You Will Need
Misc Clipart @ Microsoft Clip Art Gallery. Used with permission.
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Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.
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Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.
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Recipe Courtesy of Tyler Florence, 2008Beef Wellington.jpg @ Shelley. Used with permission.