Gordy's Specials & Recipes
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11/18/2011
Ingredients
--1 package (6 ounces) onion and garlic salad croutons--2 cups (8 ounces) shredded cheddar cheese--1-1/2 cups cubed fully cooked ham--4 eggs--2-3/4 cups milk, divided--3/4 teaspoon ground mustard--1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted--1 package (26 ounces) frozen shredded hash brown potatoes, thawed--1/2 teaspoon paprika--1/4 teaspoon pepper
Directions
--Place croutons in a greased 3-qt.baking dish.--Sprinkle with cheese and ham.--In a large bowl, whisk the eggs, 2-1/4 cups milk and mustard; pour over ham and cheese.--Cover and refrigerate overnight.--Remove from refrigerator 30 minutes before baking.--Combine cream of mushroom soup and remaining milk until blended; spread over the casserole.--Top with hash browns; sprinkle with paprika and pepper.--Cover and bake at 350° for 30 minutes.--Uncover; bake 35-40 minutes longer or until edges are browned.--Let stand for 10 minutes before serving.
www.gordyscountymarket.net
Gordy's Specials & Recipes
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11/15/2011
Servings: 24
Original Recipe Yield 1 - 9x13 inch pan
Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
Nutritional Information
Amount Per Serving Calories: 192 | Total Fat: 9g | Cholesterol: 42mg
http://allrecipes.com/Recipe/great-pumpkin-dessert/detail.aspx
Gordy's Specials & Recipes
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11/3/2011
yield: Makes 4 (light main course) servings
Active time: 45 min Start to finish: 45 min
Ingredients
For biscuits
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons cold unsalted butter, cut into pieces
1/2 cup sour cream
1/4 cup plus 3 tablespoons water
For filling
1/2 lb kielbasa (Polish smoked sausage), cut diagonally into 1/2-inch-thick slices
1 lb plum tomatoes, cut into 1/2-inch pieces
1/2 cup chopped onion
1 fresh jalapeño chile, minced
1/3 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
For topping
2/3 cup sour cream stirred
Make biscuits: Preheat oven to 425°F.
Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes. Cool biscuits slightly on a rack.
Make filling while biscuits bake: Brown kielbasa in a ...
Gordy's Specials & Recipes
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10/10/2011
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
3 acorn squash, cut in half lengthwise and seeded
Vegetable oil spray
1 pound ground chuck beef
1 cup (8 ounces) whole kernel corn, frozen or canned (drained)
1/2 cup bread crumbs
1/2 cup tomato sauce
1/4 cup finely chopped celery
1/4 cup finely chopped sweet onion
2 Tablespoons water
1 Tablespoon minced fresh parsley
1 Tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
Preparation:
Preheat oven to 350 F. Line a shallow baking pan with nonstick foil. Spray cut sides of acorn squash with vegetable oil. Place cut-side down on prepared pan and bake for 30 minutes. While the acorn squash is baking, brown the ground beef. Spoon off any excess oil. Stir in corn, bread crumbs, tomato sauce, celery, onion, water, parsley, mustard, Worcestershire sauce, salt, allspice, and pepper with a large fork. When acorn squash is almost tender, remove from oven and invert so cut-side is up. Divide ground beef mixture evenly amongst the squash, spooning the meat into the cavities. Bake an additional 30 minutes. Let rest for ...
Gordy's Specials & Recipes
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10/3/2011
Ingredients
Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html
Gordy's Specials & Recipes
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9/23/2011
Ingredients:3 TBSP butter½ cup chopped onion6 Natural Gordon Ray’s Marinated chicken breasts (cut into strips)2- 8 ounce cans of tomato sauce-¼ tsp each: oregano, basil, salt, pepper½ cup heavy whipping cream (liquid)1 tbsp parsley½ cup green olives; sliced (optional)1 cup shredded mozzarella cheese1 box of vermicelli, angel hair or spaghetti Directions:Sautee’ onion in butter and add chicken strips. Simmer till done. In a bowl combine tomato sauce, spices, and whipping cream. Add chicken strips, onion, and parsley. Pour into a 9X13 baking dish, top with mozzarella and sliced olives (optional). Bake at 350 degrees for ½ hour or until bubbling. Serve over pasta.
Gordy's Specials & Recipes
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9/16/2011
Ingredients:
1 16 ounce package of Fl. Tortillas 4 cups chopped cooked Gordon Ray's Marinated Chicken Breasts (maybe use the Santa Cruz lime one..available at Gordy's on Birch) 2 Cups Shredded Monteray Jack Cheese 1 Cup chopped Onion 4 1/2 ounces of olives 1 16 ounce sour cream 1 cup shredded cheddar cheese 10 ounce can of enchilada sauce Directions:
Pre Heat oven to 350 degrees. Quickly heat all tortillas in pan with a little oil (you're heating them just a little bit, not crispy!!) Combine: chicken, mont/jack cheese, onion, olives (black) and sour cream. Wrap-up mixture above in tortilla, then dip in enchilada sauce and place in 9X13 pan. Pour remaining sauce over all the enchiladas when all are laid in pan. Top with Cheddar Cheese. Bake 40 min. covered.
Gordy's Specials & Recipes
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8/26/2011
Ingredients
1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets
Directions
Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
Prepare an outdoor grill for medium-high heat.
Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
Nutritional Information
Amount Per Serving Calories: 664 | Total Fat: 50.4g | Cholesterol: 112mg Powered by ESHA Nutrient Database
http://allrecipes.com/recipe/slammin-salmon/detail.aspx
Gordy's Specials & Recipes
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8/19/2011
Ingredients
8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Directions
Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum ...
Gordy's Specials & Recipes
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8/9/2011
Ingredients
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream
Directions
In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.
Nutritional Information
Amount Per Serving Calories: 534 | Total Fat: 23.8g | Cholesterol: 60mg
http://allrecipes.com/Recipe/bananas-foster-ii/detail.aspx
Gordy's Specials & Recipes
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8/5/2011
Ingredients
1/2 cup mayonnaise
5 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutritional Information
Amount Per Serving Calories: 373 | Total Fat: 25.2g | Cholesterol: 26mg
http://allrecipes.com/Recipe/parmesan-roasted-corn-on-the-cob/detail.aspx
Gordy's Specials & Recipes
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7/15/2011
yield: Makes 4 dessert servings
If you don't have peach brandy on hand, use additional white wine instead.
Ingredients
3 medium peaches (1 lb total), halved, pitted, and each half cut into 6 wedges
2 teaspoons balsamic vinegar
1/4 cup sugar
4 large egg yolks
1/3 cup dry white wine
3 tablespoons peach brandy
Special equipment: an instant-read thermometer
Preparation
Gently toss peaches with vinegar and 1 tablespoon sugar, then let macerate 30 minutes.
When peaches have macerated 15 minutes, combine yolks, wine, brandy, and remaining 3 tablespoons sugar in a large metal bowl set over a saucepan of barely simmering water and beat with a handheld electric mixer at medium-high speed until sabayon registers 140°F on thermometer, about 7 minutes. Continue beating over simmering water until sabayon has tripled in volume and forms a thick ribbon when beaters are lifted, about 4 minutes more. Remove bowl from saucepan.
Divide peaches and their juice among 4 bowls and top with sabayon.
Read More http://www.epicurious.com/recipes/food/views/Peach-Sabayon-with-Balsamic-Peaches-232332#ixzz1SCg8LCAa
Gordy's Specials & Recipes
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7/7/2011
Ingredients
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
Directions
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
http://allrecipes.com/Recipe/chicken-stir-fry/detail.aspx
Gordy's Specials & Recipes
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7/1/2011
Ingredients:2 lbs. chicken drumsticks3 tbsp. soy sauce2 tbsp. honey1 tbsp. vegetable oil1 tbsp. chili sauce1/2 tsp. salt1/4 tsp. ground ginger1/8 tsp. garlic powderDirections:Place drumsticks in ungreased rectangular baking dish, 13x9x2.Mix remaining ingredients; pour over drumsticks. Cover and refrigerate at least 1 hour.Line broiler pan with foil. Place drumsticks on rack in broiler pan. Brush drumsticks with remaining sauce. Cook in 375 oven until done, 50-60 minutes. 8 servings.
http://www.cooks.com/rec/view/0,1639,152181-248194,00.html
Gordy's Specials & Recipes
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6/23/2011
Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
fruit (i.e.bananas, peaches, blueberries, kiwi, pineapple strawberries)
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
Arrange desired fruit on top of filling, and chill.
http://allrecipes.com/Recipe/fruit-pizza-i/detail.aspx
Gordy's Specials & Recipes
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6/9/2011
Ingredients:
1 lb. boneless skinless chicken breasts, cut into strips1/2 cup halved red pepper strips2 cups frozen broccoli florets1 tub (10 oz.)PHILADELPHIA Savory Garlic Cooking Creme2 cups hot cookedangel hair pasta1/4 cup KRAFT Shredded Parmesan Cheese
Directions:
Cook and stir chicken and peppers in large nonstick skillet on medium heat 5 to 7 min. or until chicken is done. Stir in broccoli; cook 2 to 3 min. or until heated through.
Add cooking creme; cook and stir 2 to 3 min. or until heated through.
Serve over pasta; sprinkle with Parmesan.
Kraft Kitchen Tips
Serving Suggestion: Serve with fresh fruit and a side mixed green salad to round out the meal.
Substitute: Prepare using PHILADELPHIA Tomato & Basil Cooking Creme.
Substitute: Substitute uncooked deveined peeled medium shrimp for the chicken.
http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=123032#category=817&subcategory=
Gordy's Specials & Recipes
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5/31/2011
Ingredients:4 boneless and skinless chicken breasts, 1/2 lb. each1/3 c. olive oilJuice of 3 limes4 cloves garlic, peeled and minced1/2 tsp. salt3 tbsp. fresh cilantro, chopped1/2 tsp. freshly ground black pepperRed and yellow peppers, roasted (optional)Directions:Trim fat from chicken breasts and cut out middle tendon. Pound between waxed paper to flatten slightly. Combine olive oil, lime juice, garlic, 2 tablespoon cilantro, salt and pepper in a bowl. Pour over chicken and marinate for 1 hour. Grill or broil the meat for 2 minutes on each side. Remove to platter. Sprinkle with remaining cilantro and serve with roasted red and yellow peppers. Great for outdoor grilling! Serves 6.
http://www.cooks.com/rec/doc/0,1739,156185-240195,00.html
Gordy's Specials & Recipes
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5/20/2011
Pork & Marinade:
3 to 4 lbs. pork tenderloin, silver skin removed
1/4 cup olive oil
1 lime, zest and juice
1/2 tsp. kosher salt
1/8 tsp. crushed red pepper
1/4 cup cilantro, chopped
3 cloves garlic minced
Mix olive oil, lime zest, lime juice, salt, crushed red pepper, and garlic. Put tenderloins and marinade in a zipper top plastic bag. Marinade for 30 minutes at room temperature and up to 24 hours in the refrigerator. Turn the grill to high heat and brown all sides of the tenderloin(s) until nice and brown, about 10 minutes. Finish cooking on indirect heat at 350F for about 20 minutes more or until pork reaches 155F. Remove pork and let rest 10 minutes prior to slicing. Serve with Pineapple Mango Salsa.
Salsa
1/2 fresh pineapple , diced
2 mangoes, diced
1/4 cup red onion, finely diced
1 lime, zest and juice
1/2 to 1 jalapeno, seeded and minced
1/4 cup chopped cilantro
1/2 tsp. kosher salt, or more to taste
Mix all ingredients and refrigerate at least one hour prior to serving.
http://www.thekitchenwitchblog.com/?tag=marinade
Gordy's Specials & Recipes
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5/13/2011
Ingredients:
3 fresh jalapeno peppers, chopped2 pounds ground beef1 egg2 tbsp steak sauce1 tsp Tabasco sauce1 tbsp Worcestershire sauce1 teaspoon garlic salt1/4 tsp oregano1/4 cup crushed corn chips
Directions:
Mix all ingredients together and form into patties and grill. Put some cheese on it as well.
http://www.gordyscountymarket.net/the-gordy's-guru.aspx
A coupon to save more money on Star Ranch Angus Beef:
http://www.starranchangus.com/coupon.php
Gordy's Specials & Recipes
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5/6/2011
Chopped pears and other dried fruits will also work well in this recipe.Serves 6Ingredients:
6 pork loin chops (about 6-ounces each)
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped apple
1/2 cup golden raisins
1/4 cup apple cider
1/2 cup bread crumbs
1 tablespoon brown sugar
1/2 cup apricot preserves, divided
Directions:
Heat oven to 325 degrees F. Cut a deep horizontal pocket in each pork chop. Melt the butter in a medium sauté pan over medium-high heat; add the onion, apple, and raisins and cook until they begin to soften, about 2 minutes; add the apple cider, using a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. Cook until the cider is almost evaporated; stir in the breadcrumbs, brown sugar, and half of the apricot preserves, stirring until the preserves melt. Remove from heat and let stuffing cool.
Fill the pocket in each pork chop with about 1/4 cup of the stuffing. Place the filled pork chops on a baking sheet or in a shallow baking dish. Cover tightly with foil and bake for 25 minutes. Remove the foil and brush the pork chops with the remaining apricot ...
Gordy's Specials & Recipes
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4/29/2011
Ingredients:1 medium green bell pepper1 medium red bell pepper4 boneless, skinless chicken breast halves (about 4 ounces each)2 teaspoons vegetable oil, divided1 garlic clove, pressed 1 envelope Lipton® Recipe Secrets® Onion Soup Mix1/2 cup water1/2 cup salsa12 (7-8 inch) flour tortillas, warmed Optional toppings: guacamole, additional salsa, shredded Colby & Monterey Jack cheese blend and sour creamDirections:1. Cut bell peppers into 1/2-inch strips using Utility Knife. Cut chicken crosswise into thin strips.2. Heat Stir-Fry Skillet over medium-high heat. Add 1 teaspoon of the oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet; set aside. Add remaining oil, bell peppers and garlic pressed with Garlic Press; stir-fry 1-2 minutes or until vegetables are crisp-tender.3. Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir 2-3 minutes or until heated through.4. To serve, place chicken mixture in center of tortillas. Serve with toppings, if desired.Yield: 6 servingsNutrients per serving: Calories 450, Total Fat 10 g, Saturated Fat 2 g, ...
Gordy's Specials & Recipes
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4/15/2011
INGREDIENTS
6 (1" thick) fresh fish steaks, such as halibut, salmon, tuna or swordfish
4 garlic cloves, crushed
3 tbsp. soy sauce
1 tbsp. rice wine vinegar or dry sherry
3 tbsp. vegetable oil
2 tbsp. sugar
2 tbsp. minced fresh ginger
INSTRUCTIONSPlace the fish in a glass or ceramic bowl. Mix marinade ingredients and pour over the fresh tuna fish. Marinate, covered for 2 hours.Arrange coals to one side of grill and light. When coals are covered with gray ash, oil the grill rack to prevent sticking. Place the fresh tuna fish steaks on the lower temperature side of the grill. Cook 4 minutes on each side, brushing with the remaining marinade. To test for doneness, press thumb on fresh tuna fish steak. It should be firm, not give (undercooked), and not hard to the touch (overcooked). Discard the remaining marinade. The fresh tuna steak recipe is ready to serves 6 persons....nice ! Enjoy the steak !
http://freshtunasteak-recipes.blogspot.com/2010/08/grilled-ginger-soy-tuna-fish-steaks.html
Gordy's Specials & Recipes
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4/11/2011
Ingredients
1 ready-to-use baked pizza crust (12 inch)
1/2 cup PHILADELPHIA Italian Cheese and Herb Cooking Creme
1 tomato, thinly sliced
8 fresh basil leaves, torn
1/2 cup KRAFT Shredded Mozzarella Cheese
Directions
Heat oven to 425ºF.
Spread pizza crust with cooking creme; top with remaining ingredients.
Place crust directly on middle oven rack.
Bake 10 to 12 min. or until cheese is melted.
http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=121718#category=818&subcategory=
Gordy's Specials & Recipes
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4/1/2011
Ingredients
Nonstick vegetable oil spray
4 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 2 1/4-pound boneless turkey breast, net removed
2 pounds baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricot verts)
1 cup low-salt chicken broth
TEST KITCHEN TIPS
The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.
To ensure the best results, make sure your oven is calibrated to the correct temperature.
After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it's done.
If you don't like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.
Preparation
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. ...
Gordy's Specials & Recipes
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3/25/2011
Ingredients
5 pork chops
1 (2 pound) package frozen hash brown potatoes
1 cup sour cream
1 (10.75 ounce) can condensed cream of celery soup
1 cup chopped onion
1/2 cup milk
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet over medium high heat brown pork chops on both sides and set aside.
In a large bowl, combine the sour cream, soup and milk. Add the has browns and chopped onion; stir to coat. Place mixture in a 13x9 inch baking dish and sprinkle the cheese over the top. Place the browned pork chops on top.
Bake in the preheated oven to for 50 minutes or until heat through and pork chops are fully cooked.
http://allrecipes.com/Recipe/hash-brown-and-pork-chop-casserole/Detail.aspx
Gordy's Specials & Recipes
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3/18/2011
Ingredients:
Servings: 4
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1 lb boneless skinless chicken breast, cut into bite-size pieces
1 small zucchini, chopped
1 (10 ounce) container Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup chopped tomato
2 cups hot cooked orzo pasta
Directions:
Prep Time: 15 mins
Total Time: 24 mins
COOK chicken and zucchini in large nonstick skillet on medium heat 6 to 7 minute or until chicken is done.
ADD cooking creme and tomatoes; cook and stir 2 minute
SERVE over pasta.
Substitute: Substitute 2 cups frozen cut green beans for the zucchini.
Nutrition Information Per 1-1/4 Cup Serving: 410 calories, 13g total fat, 7g saturated fat, 100mg cholesterol, 600mg sodium, 38g carbohydrate, 2g dietary fiber, 6g sugars, 34g protein, 20%DV vitamin A, 8%DV vitamin C, 10%DV calcium, 15%DV iron.
Read more: http://www.food.com/recipe/creamy-italian-chicken-orzo-skillet-449845#ixzz1GyEYXaRn
Gordy's Specials & Recipes
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3/11/2011
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges
Directions
Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
http://allrecipes.com//Recipe/corned-beef-and-cabbage-i/Detail.aspx
Gordy's Specials & Recipes
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3/4/2011
Ingredients:
1 (3 1/2 to 4 lb.) eye of round roast, trimmed 1/4 tsp. seasoned salt 1/8 tsp. garlic powder 1/8 tsp. freshly ground pepper 1 oven cooking bag 3/4 c. Burgundy wine
Directions:
Sprinkle the roast with garlic powder, salt and pepper. Place roast in oven cooking bag and pour wine over roast. Tie bag securely. Place bag in shallow dish and refrigerate overnight.
Cut 6 (1/2 inch) slits in top of bag. Place on roasting pan and bake at 325 degrees for 50 to 60 minutes. Cool and slice thinly. Serve with biscuits, horseradish spread and mustard.
Makes about 25 servings.
http://www.cooks.com/rec/doc/0,1826,152182-231193,00.html
Gordy's Specials & Recipes
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2/25/2011
Ingredients
4 cups strawberries, hulled
2 cups ice cubes
2 cups milk
4 cups strawberry ice cream
2 teaspoons white sugar
Directions
In a blender combine strawberries, ice, milk, ice cream and sugar. Blend until smooth
http://allrecipes.com/Recipe/yummy-strawberry-shake/Detail.aspx
Gordy's Specials & Recipes
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2/8/2011
Ingredients:
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S White Chocolate, shaved into curls
Directions:
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
http://www.kraftrecipes.com/recipes/red-velvet-cupcakes-114532.aspx
Gordy's Specials & Recipes
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2/3/2011
Ingredients
1/2 pound sliced fresh mushrooms, or more to taste
1 onion, chopped
1/4 cup dry sherry, or to taste
2 tablespoons all-purpose flour, or as needed
2/3 cup milk, or as needed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14 ounce) package dry bread stuffing mix
1/4 cup butter
6 boneless pork chops
1/2 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can milk
Directions
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes. Stir in the sherry, bring to a boil, and simmer until the onions are tender, 2 to 3 more minutes. Sprinkle flour over the mixture, and cook, stirring constantly until thick. Gradually mix in 2/3 cup milk to make a creamy gravy, stirring constantly to avoid burning. Mix in 1 can of cream of mushroom soup and the dry stuffing, bring to a simmer, and cook until the stuffing mix is moist, about 5 minutes.
Melt butter over medium ...
Gordy's Specials & Recipes
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1/26/2011
Ingredients
6 bratwurst links, browned and cut into 1/2 inch slices
4 medium potatoes, peeled and cubed
1 tablespoon dried minced onion
1 (15 ounce) can green beans, drained
1 small red bell pepper, seeded and chopped
2 cups shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup
2/3 cup water
Directions
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
http://allrecipes.com/Recipe/cheesy-brat-stew-for-the-slow-cooker/Detail.aspx
Gordy's Specials & Recipes
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1/20/2011
Ingredients
8 ounces dried fettucine
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all-purpose flour
salt and black pepper to taste
1/2 teaspoon cayenne pepper
2 cups half-and-half
1 (4 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
8 ounces crabmeat, flaked
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
Divide the fettucine between 2 plates or bowls and top with the crab sauce.
http://allrecipes.com/Recipe/crab-alfredo/Detail.aspx
Gordy's Specials & Recipes
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1/14/2011
Ingredients
1 pound coarsely ground beef chuck
1 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
1 clove garlic, minced
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 shallot, chopped
1 red bell pepper, seeded, chopped
1/2 jalapeno pepper, halved, seeded chopped
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground chipotle pepper, or to taste
Salt, to taste
1 cup Gallo burgundy wine
1 (16 ounce) can crushed tomatoes
1 (16 ounce) cans black beans, drained and rinsed
1 (16 ounce) bag corn chips
Directions
In a medium, hot soup pot brown the chuck with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Gallo burgundy and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium ...
Gordy's Specials & Recipes
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1/6/2011
Ingredients:
1 4-1/2-pound beef round tip roast cap off
2 tbsp prepared mustard
1/4 tsp pepper
salt
1 cup shredded carrots
1/2 cup minced celery leaves
1 tsp thyme leaves
1 cup water
1/3 cup dry red wine
Preparation:
1. Place round tip roast on a small wire rack in a medium open roasting pan. Spread the top of roast with the mustard; sprinkle with pepper and 1/2 teaspoon salt. On waxed paper, combine the shredded carrots, celery leaves and thyme. Reserve 1/4 cup of the vegetable mixture. With hands, evenly press the remaining vegetable mixture on top of the mustard and seasoning on roast.
2. Insert meat thermometer into the center of the beef roast. Roast in 325°F. oven for 1 hour. Cover the roast beef loosely with a tent of folded foil, leaving the thermometer uncovered and continue roasting until the thermometer reaches 160°F. for medium (about 2 hours) or until of desired doneness.
3. When roast is done, place on warm large platter or carving board; sprinkle top with reserved vegetable mixture; keep warm.
4. Remove the wire rack from the roasting pan. Spoon off any fat from the pan; discard the fat. Into the pan, pour ...
Gordy's Specials & Recipes
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12/15/2010
Ingredients
2 tablespoons butter, melted
2 pounds fresh cod fillets
1 (4 ounce) package Allouette cheese with herbs, room temperature
1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained
salt and ground black pepper to taste
2 tablespoons shredded Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Allouette cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
Bake, uncovered, in preheated oven for 25 minutes.
Courtesy allrecipes.com
Gordy's Specials & Recipes
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12/10/2010
Ingredients
Any size Prime Rib Roast (estimate 12 oz.-per-person)
Salt
Pepper
Garlic Powder
Paprika
Directions
Let meat stand at room temperature for one hour. Rub meat well with salt. Sprinkle with pepper, garlic powder and paprika. Pre-heat oven to 375-degrees. Place fat side-up in shallow roasting pan. DO NOT COVER. DO NOT ADD WATER. Put roast in oven at 375-degrees and cook for one hour. Turn off heat, but do not open oven door at any time until ready to serve (maximum time 1 1/2 hours). 30 or 40 minutes before serving, turn oven on again. Cook for those 30-40 minutes at 375-degrees. Remove roast from pan to serving platter. Garnish with parsley. The meat will be brown and crisp on the outside and pink all the way through.
Gordy's Specials & Recipes
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11/29/2010
Ingredients:
* 1/4 cup butter
* 1/2 cup chopped green pepper
* 4 ounces sliced mushrooms
* 1/4 cup flour
* 1 1/2 cups half-and-half or milk
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1 jar (2 ounces) pimiento strips or chopped
* 2 1/2 cups cooked cubed turkey
* dash onion powder
* dash pepper
Preparation:
Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.
Turkey a la king recipe serves 6.
Gordy's Specials & Recipes
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11/18/2010
Ingredients:
* 2 to 3 pounds boneless country-style pork ribs
* pepper
* dash garlic powder
* 1 tablespoon Cajun or Creole Seasoning Blend
* ***Barbecue Sauce:***
* 1 cup ketchup
* 4 tablespoons maple syrup
* 1 tablespoon Worcestershire sauce
* 2 tablespoons red wine vinegar
* 2 teaspoons Dijon mustard
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon ground allspice
* dash salt
* dash black pepper
Preparation:
Heat oven to 325°.
Wash ribs and pat dry. Line a large baking dish or roasting pan with foil and spray with nonstick cooking spray. Arrange the ribs in the baking dish and sprinkle lightly with pepper and garlic powder. Rub the Cajun seasoning over the ribs. Cover the pan with foil and bake for 1 1/2 hours.
Stir barbecue sauce ingredients together in a bowl. Spoon over baked ribs. Return to the oven, uncovered, for about 15 to 20 minutes longer.
Serves 4 to 6.
http://southernfood.about.com/od/countrystyleribs/r/r90510d.htm
Gordy's Specials & Recipes
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11/5/2010
Ingredients
1 pound bulk pork sausage with sage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inch) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
Directions
In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting
Original Recipe Yields 12 servings.
http://allrecipes.com/Recipe/Christmas-Morning-Pie/Detail.aspx
Gordy's Specials & Recipes
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10/29/2010
Ingredients:
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
Bake in preheated oven for 25 to 30 minutes. Allow to cool.
http://allrecipes.com/Recipe/Dark-Chocolate-Cake-I/Detail.aspx
Gordy's Specials & Recipes
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10/22/2010
Ingredients:
4 walleye fillets (about 1 1/2 lb.)1/3 c. sliced almonds, crushed2 tsp. lemon juice1 tbsp. prepared mustard1 tsp. soy sauce1 tsp. sugarA dash of red pepper1/4 c. heavy cream
Directions:
Mix all ingredients well and spread evenly over walleye fillets. Place fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork. Serves 4.
http://www.cooks.com/rec/doc/0,1826,156176-238193,00.html
Gordy's Specials & Recipes
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10/15/2010
Ingredients
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.
Serve over rice
http://allrecipes.com//Recipe/baked-pork-chops-i/Detail.aspx
Gordy's Specials & Recipes
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10/1/2010
from The Gordy's Guru himself!
Ingredients:1 1/2- 2 pounds cubed beef (use the beef sirloin tip roast on sale for $2.68 a pound)1 medium onion1 teaspoon of minced garlic2-4 cups of water (depending on amount of meat)2 beef boullion cubes2 cans of stewed tomatoes1 can of campbells tomato soup1 cup ( or more If you want more) of butternut squash cubed1 1/2 cups of diced cabbage1/2 cup of SMUCKERS NATURAL PEANUT BUTTER ( DON'T USE PETER PAN OR SKIPPY)Salt and pepper to taste1/2 teaspoon (or more of Cajun seasoning OR cayenne pepper. Add as muchdepending on how spicy you like it.
Directions:Brown beef in large pot with onion and salt and pepper.Once beef is browned add enough water to cover beef. Add beef boullioncubes. Simmer until fully cooked (1 hour)Add garlic and cans of stewed tomatoes (If more water is needed to coverbeef do so. Always make sure beef is covered with water.). Simmer for 45minutes.Add tomato soup.Add cabbage and squash until both are fully cooked (may take another 45minutes).Finally, add peanut butter. Stir often on low heat until stew has thickened....
Gordy's Specials & Recipes
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9/17/2010
Ingredients:
1 1/3 Cups rice- NOT COOKED1 can Cream of Celery Soup1 Can Cream of Mushroom Soup1 ½ Cups of Milk1 package of chicken drumsticks1 package of Lipton Onion soup
Directions:
Mix these ingredients together in a 9 x 13 slightly greased pan. Then lay the chicken legs over the mixture. Pour 1 package of Lipton Onion soup over. Cover and bake for 2 hours at 350 degrees.
Gordy's Specials & Recipes
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9/10/2010
Ingredients:
1 (8 1/4 oz.) can sliced pineapple1/4 c. soy sauce2 tbsp. brown sugar3 tbsp. lemon juice1 clove garlic, minced1/2 tsp. dried basil, crushed4 lb. beef blade or arm pot roast2 tbsp. cooking oil3 tbsp. cornstarch1/4 c. water
Directions:
Drain pineapple, reserving syrup; set aside slices. Add enough water to syrup to make 1 1/2 cups. Combine with soy sauce, brown sugar, lemon juice, garlic and basil.
Place roast in shallow pan; pour on soy mixture. Cover and marinate at room temperature for 2 hours, turning meat occasionally. Drain, reserving marinade.
In Dutch oven, brown meat in hot oil. Add 1 cup of the reserved marinade. Cover and roast in 350 degree oven for 2 1/2 - 3 hours, basting occasionally. During last 10 minutes, top with pineapple slices. Remove meat to platter. Add reserved marinade and enough water to pan drippings to make 2 cups liquid.
Combine cornstarch and the 1/4 cup water; stir into drippings. Cook and stir until thickened and bubbly. Drizzle meat with a little sauce; pass remaining.
Gordy's Specials & Recipes
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8/17/2010
Ingredients:
--1 16-ounce boneless shell steak (also called New York strip steak, short loin or sirloin strip)
--Salt
--Freshly ground black pepper
--2 tablespoons (1/4 stick) unsalted butter, divided
--3 tablespoons finely minced shallots
--6 tablespoons cognac or other good brandy, divided
--2 tablespoons dry white wine or dry vermouth
--2 teaspoons Dijon mustard (preferably imported)
--2 tablespoons A-1 steak sauce
--1/2 cup beef broth
--2 tablespoons heavy cream
--2 tablespoons finely snipped chives
Directions:
Trim all outside fat off the steak. The steak should now weigh about 12 ounces. Cut the steak in half horizontally, creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
Heat a 12-inch skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate.
Immediately adjust the heat under the pan to low. Add the second tablespoon of butter and the shallots. Saute the shallots for 1 minute.
Increase the heat to high. Add 3 tablespoons cognac and flambe, ...
Gordy's Specials & Recipes
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7/30/2010
Ingredients -
1 pound Sea Scallops
1 tablespoon Fresh Mint Leaves
1 tablespoon Fresh Rosemary, chopped
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Salt, to taste
Salsa:
2 whole Peaches, pitted, diced
1 Sweet Red Pepper, seeded, chopped
1 Jalapeño, seeded, chopped
1 tablespoon Fresh Lime Juice
1/4 cup Fresh Cilantro - chopped
1/2 Red Onion, chopped
15 ounces canned Crushed Pineapple, drained
Preparation:
1. Place half dozen scallops per skewer.
2. Drizzle each kabob with extra virgin olive oil.
3. Season scallops with mint, rosemary and black pepper.
4. Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
5. In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
6. Preheat grill to medium heat.
7. Season scallops with salt.
8. Grill over direct heat a few minutes. Turn. Grill the other side.
9. Serve with salsa.
Gordy's Specials & Recipes
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7/19/2010
Ingredients:
-- 3 bunches leeks, trimmed and quartered lengthwise
-- 1/3 cup plus 1 tablespoon extra –virgin olive oil
-- Sea Salt
-- 3 pounds fresh, skin-on center-cut wild salmon fillet, bones removed
-- 1 ½ pounds fingerling potatoes or small red potatoes
-- 1 shallot
-- 4 tablespoons unsalted butter, at room temperature
-- 2 tablespoons chopped fresh chives
-- 2 tablespoons fresh tarragon
-- 2 tablespoons fresh parsley
-- Juice of ½ lemon
Directions:
-- Preheat the oven to 450 degrees. Toss the leeks in a roasting pan with 1/3 cup of olive oil;
season with salt. Roast until slightly golden, about 30 minutes.
-- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon
olive oil. Set aside to come to room temperature.
-- When the leeks are done, reduce the oven temperature to 275 degrees . Season the salmon
with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30-40 minutes.
-- Meanwhile, cook the potatoes in a pot of boiling salt water until fork tender, about 10 minutes;
drain.
-- Pulse the shallot in a food processor until minced. Add the butter, ...
Gordy's Specials & Recipes
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6/24/2010
Ingredients:
4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp. flour
1 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar
Directions:
Trim all excess fat from roast.
Place potatoes and onion in bottom of Crockery Pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily).
Place roast in Crockery Pot on top of potatoes and onions.
Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
Gordy's Specials & Recipes
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6/18/2010
Ingredients for Steak Preparation:
1/2 cup olive oil, plus oil for skillet
1/4 cup fresh lemon juice
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
6 (1-inch thick) boneless New York strip steaks
Tarragon Melting Sauce, recipe follows
Directions:
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper. Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large oiled skillet over medium-high heat.
Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm. Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Ingredients for Tarragon Melting Sauce:
2 cups butter
3 cloves garlic, minced
2 tablespoons minced green onion
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
1 cup sour cream
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
3 tablespoons ...
Gordy's Specials & Recipes
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6/4/2010
Ingredients:
* 1 pint strawberries, hulled and coarsely chopped
* 2 TBSP chopped red onion
* 2 TBSP fresh lime juice
* 1 TBSP minced fresh ginger
* 1/2 teaspoon honey
* 1 TBSP chopped fresh basil
* 1 tablespoon chopped cilantro leaves
* 4 skinless salmon filets, 6 ounces each
* 1 Tsp. olive oil
* salt and pepper
Directions:
Mix strawberries, onion, lime juice, ginger, and honey in small bowl. Set aside for flavors to combine. Place a ridged grill pan over medium high heat. Oil salmon with olive oil and season with salt and pepper. Grill 5 minutes on one side, turn, and grill 4 additional minutes. Transfer to serving platter. Add basil and cilantro to strawberry mixture. Spoon over salmon.
Recipe courtesy Clinique
Gordy's Specials & Recipes
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