Easy Filets by Hunter Lewis :if like most of us, you possess an appetite for filet mignon that regularly exceeds your budget for it, you can save by buying a whole tenderloin and cutting it into steaks. (They are sold with the fat on, as pictured at far left, or cleaned and trimmed.) For tips on how to do this, we consulted Robert Esposito of Giovanni Esposito & Sons, a butcher shop in New York City. 1. Arrange an untrimmed beef tenderloin in front of you, with the tapered end to your ...

This is the best Chili I have ever made. It comes from  Cooks.com The best way to make a great pot of chili, and to keep the arguments down, is to use a big, heavy pot. It should be so heavy that you can hardly lift it onto the stove. A thin pot allows the burner heat to pass right through the pot bottom and into the chili, too fast. The temperature flucuates of the burner will get away from you and if you turn your back for a second too long, the good stuff at the bottom of the pot wi ...

"My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!" SUBMITTED BY: GOURMETFOX PHOTO BY: LINDA MCLEAN INGREDIENTS (Nutrition) 1 (15 ounce) can beets  1 onion, thinly sliced 12 hard cooked eggs, shelled and left whole 1/4 cup white sugar 1/2 cup vinegar DIRECTIONS Drain liquid from ...

1 (4 pound) chicken 4 quarts water 1 onion, finely chopped 1/2 c. celery 2 1/2 (two and a half) c. fresh or canned corn 2 hardboiled eggs, chopped Salt and pepper Simmer chicken in salted water Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and let it come to a boil. Cut pieces of chicken and celery into bite-size pieces, and add to broth along with onion. Cook for 5-10 mins. Five to 10 mins. before serving, add ...

These red-skinned mashed potatoes are just the creamiest. They are always a hit with company. Just a warning they are addictive." SUBMITTED BY: Sassbella PHOTO BY: POOKY1969 SERVINGS (Help) Servings US METRIC INGREDIENTS (Nutrition) 8 medium red potatoes, cubed 2 teaspoons crushed garlic 1/2 cup butter or margarine 1/4 cup half-and-half cream 2 tablespoons white sugar 1/4 teaspoon steak seasoning 1/4 teaspoon garlic powder DIRECTIONS Place the potatoes into a large pot, ...

Lieber Herr Hunziker, When you speak of "Röschti" recipes (glorified hashbrowns), they are as varied as there are cantons and cooks. You could call it a Swiss national dish. Traditionalists take great pride in their product. It is eaten as a maindish in Switzerland, often served along with varied types of sausages. Here is the Basic Berner Röschti recipe:   1 Kilo (2 lbs) boiled potatoes, on the underdone side (not soft). . 1 teasp. salt 3 Tbs. clarified butter or lard ...

Transform potatoes, onions, and eggs into a delicious dinner, breakfast, lunch, or snack. by Sarah Jay form Fine Cooking Click here to see exacetly how to make it. A well-made Spanish tortilla is so good, so satisfying in every way, that I would nominate it to the Great Food Hall of Fame, if only there were such a thing. It has nothing to do with Mexican flour or corn tortillas. If it has a relative, it would be the Italian frittata. In Spain, the dish goes by two names: tortilla ...

Please use fresh meat. 1 lb. filet Mignon , freshly ground, Don't use any other grade of beef med. grind 2 tbsp. yellow mustard 1 tbsp. Dijon mustard 1 egg yolk 2 tbsp. Worcestershire sauce 1/4 c. finely chopped onion 3 tbsp. capers, drained 4-5 dashes hot pepper sauce, or to taste Seasoned salt to taste Freshly ground black pepper to taste 3 tbsp. vsop or better, cognac Serve with a cap of fine caviar Garnish with parsley Mix together all ingredients lightly to ...