12 small new red potatoes
2 tablespoons sour cream
2 tablespoons minced red onions
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Instructions:
Clean the potatoes well with cold water. Place the potatoes in a large saucepan and cover totally with water. Place the pan on high heat and bring to a quick boil. Reduce heat to medium and continue cooking the potatoes 12 minutes or until fork tender. Rinse the potatoes under cold water and drain. Put the potatoes into a large mixing bowl. Stir in the sour cream. Add the minced onions, salt and pepper. Stir to incorporate the ingredients. Sprinkle the top of the potatoes with the dill and parsley just before serving.
1/3 cup of chocolate chips
4 cups milk
1/4 cup cocoa powder
1/4 cup sugar
1/8 teaspoon peppermint extract
1 peppermint stick
Instructions:
Place the chocolate chips in a sauce pan. Pour the milk over the chocolate. Place the pan on medium low heat and cook stirring constantly until the chips just begin to melt. Add the cocoa powder and sugar. Stir until incorporated into the melting chocolate. Dump in the peppermint extract. Turn the heat to medium high and stirring continuously cook the mixture until it begins to boil and the mixture is smooth. Pour into warm mugs and garnish with a peppermint stick.
1 trimmed beef sirloin, about 3 pounds
1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon salt
Instructions:
Cover the tenderloin completely with the olive oil. Sprinkle pepper over the oiled tenderloin. Place a rack in a baking pan. Place the prepared tenderloin on the rack. Set the oven temperature at 425 degrees and allow the oven to heat. Place the roast in oven and bake 25 minutes. Remove the tenderloin and sprinkle on the salt. Place back in the oven and continue baking 20 minutes or until the tenderloin has cooked the way you like it. A shorter time for rare, about 10 minutes less or a longer time for well done, about 10 minutes more. Remove the tenderloin from the oven when done and allow it to stand at room temperature 15 minutes before cutting.
1 pound baby carrots, cleaned
2 teaspoons butter or margarine
2 tablespoons brown sugar
Instructions:
Heat the oven to 450 degrees. Place the butter or margarine on a baking sheet. Place the sheet in the oven while the oven is preheating and allow the butter or margarine to melt. Remove the baking sheet from the oven. Layer the carrots in a single layer on the baking sheet. Stir slightly to cover with the melted butter. Remove any excess butter or margarine from the baking sheet. Break up the brown sugar to insure there are no large lumps the sugar needs to be fine. Sprinkle the carrots with the brown sugar being sure to cover well. Place the carrots into the heated oven and roast 8 minutes or until just beginning to tender to your liking. Be careful that they don’t cook too long because the brown sugar can burn.
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