116539 baked york strip Recipes

beef broth, dry red wine, yellow onion, finely chopped, tomato paste, new york strip steaks, each 10 to 12 oz and about 1 inch thick , trimmed of excess fat, extra virgin olive oil, kosher salt, ground black pepper, unsalted butter, minced shallots, sour cream, crumbled gorgonzola (1 cup), chopped fresh chives (optional)

butter, softened, crumbled blue cheese, shallot, minced, balsamic vinegar, kosher salt, divided, new york strip steaks (about 1 to 1 1/2 inches thick ), coarsely ground black pepper

baking potatoes, baked, canola oil, grated parmesan cheese, salt, garlic powder, paprika, pepper, bacon strips, cooked and crumbled, shredded cheddar cheese, sour cream, green onions, sliced

baking potatoes (about 2-3/4 lb), butter, king arthur unbleached all-purpose flour, salt, white pepper, milk, sour cream, sliced green onions, bacon strips, cooked and crumbled, shredded cheddar cheese

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

baking potatoes, baked beans, grated cheddar cheese, salt and pepper, to taste

baking potatoes, baked, tuna, drained, onions, minced, cheddar cheese, shredded, butter, salt, milk

baking potatoes, baked, vegetable oil, grated parmesan cheese, salt, garlic powder, paprika, pepper, cooked bacon, crumbled, shredded cheddar cheese, sour cream, green onions, sliced

balsamic vinegar, honey, salt, fresh ground black pepper, new york strip steaks, canola oil, salt, fresh ground black pepper, store-bought pizza refrigerated prepared pizza crust, canola oil, salt, fresh ground black pepper, grated monterey jack cheese, crumbled blue cheese (recommended -- cabrales), grilled steak, watercress, coarsely chopped, balsamic glaze, shaved parmigiano-reggiano cheese

butter, olive oil, new york strip steak, 1 inch thick, salt, pepper

unsalted butter, room temperature, minced fresh thyme, honey, whole pink peppercorns, coarse kosher salt, new york strip steaks (about 1 1/4 to 1 1/2 inches thick ), extra-virgin olive oil, divided, minced fresh thyme, coarse kosher salt, sliced shallot, dry red wine, low sodium beef broth or 1/2 cup low sodium chicken broth

fresh cilantro leaves , tightly packed, fresh parsley leaves , tightly packed, garlic cloves, minced, olive oil, fresh lemon juice, salt, smoked paprika, ground cumin, ground red pepper, new york strip steaks (1-inch thick ), pomegranate juice, brown sugar, balsamic vinegar

olive oil, new york strip steaks, room temperature, onions, minced fine or 2 shallots, minced garlic (skip if using shallots), red wine (original recipe called for madiera, i used a dry red), balsamic vinegar, unsalted butter, salt, fresh ground black pepper

onion, chopped, olive oil, green chilies, chopped, fresh cilantro leaves, jalapeno, seeded, red currant jelly, chicken bouillon granule, worcestershire sauce, garlic clove, peeled, seasoning salt, dried oregano, salt and pepper, shredded monterey jack cheese (optional), new york strip steaks (about 1 inch and 7oz each)

canola oil , to coat steak and cook, new york strip steaks, oolong tea leaves , fine grind, ground white pepper, fleur de sel, suggestion : 3 cups cooked brown rice and garlic broccoli, recipe follows, canola oil, for cooking, garlic, thinly sliced, minced ginger, head broccoli , prepped into small florets and stem, peeled and cut into thin slices, blanched and shocked, oyster sauce, chicken stock, cornstarch mixed with a little water, salt and freshly ground black pepper

unsalted butter (1 stick), at room temperature, ground cumin, kosher salt, smoked paprika, freshly ground black pepper, new york strip steaks, oil

baked apples, by anne campbell, baked apples in a pan of blue, all syrupy and golden brown, cinnamon and nutmeg, too, drifts of sugar , melted down., upon the kitch table stood, i detected in the air, a scent so wholesome and so good, i could not match it anywhere, i remember how i stood , a little child, beside the cheery kitchen fire ., these homey things my heart beguiled, simple joys 1 does not tire, old home seemed so near today, because a little girl of mine, came rushing in from school to say, baked apples! my , they smell so fine, baked apples, core as many apples as desired and place in a shallow baking dish., fill the cavities in the apples with brown sugar, a few raisins or nuts and a small piece of butter., add boiling water to about 1-half inch depth and bake uncovered in a 375 degree oven until the apples are tender., serve either warm or cold with cream., end, by mary fink, lights go on , 1 by one, when darkness falls and day is done, send a greeting, cheery , bright, across the fields to neighbors near . . ., whispering low, good night, good night