BEEF WELLINGTON RECIPE







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  • But not from the Joy—Betty Crocker’s recipe cannot be improved upon.Ryan and I had the flu for over a week, (diet = saltines, sprite) and I had a big exam to take last week for grad school (diet = pizza, Chinese take out)

  • I tried replacing flour with confectioners sugar once in a brownie recipe in 6th grade which should give you an indication of my ability to adlib in the kitchen

  • I had left over walnuts so why not? The major element of this recipe is 2 finely chopped apples with their juice

  • The good news: the method Joy suggests getting the most apple flavor (steeping it the apple chunks in melted butter for 10 minutes) is genius and creates a great apple flavor that is subtle in the muffins, the basic muffin recipe is spot on, and they turned out healthy yet tasty

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    RecipeSource: Cream of Pimiento Soup
    Simple recipe making four servings, using flour and chicken broth.

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  • : : : Cream of Pimiento Soup Search for Recipes: Search entire site Search just this area Browse by region: Browse by type: Other info: Other Sources: * Exported from MasterCook Mac * Cream of Pimiento Soup Recipe By : Southern Living/tpogue@idsonline.com Serving Size : 4 Preparation Time :0:00 Categories : Soup Easy posted Amount Measure Ingredient -- Preparation Method -- -- -- 4 ounces pimiento -- diced and undrained 2 tablespoons butter 2 1/2 tablespoons flour 14 1/2 ounces nonfat chicken broth 1 1/2 cups half and half 2 teaspoons onion -- grated 1/2 teaspoon salt 1/4 teaspoon hot sauce Place pimiento in container of an electric blender, and process until smooth, stopping once to scrape down sides

  • Yield: 3 3/4 cups - - - - - - - - - - - - - - - - - - Per serving: 204 Calories; 17g Fat (71% calories from fat); 6g Protein; 10g Carbohydrate; 49mg Cholesterol; 517mg Sodium NOTES : You can easily double the recipe to serve 8 New Year's Eve, 1996/97 with Beef Wellington Diane and Joe, Colleen and Jack


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  • And this afternoon I went to the store and bought a bunch of broccoli for a fantastic pasta recipe I’d ripped out of Food & Wine not long ago—Marc Meyer’s Lemony Broccoli and Chickpea Rigatoni

  • Meyer is the chef/owner at Five Points, one of my favorite NYC restaurants (as I’ve mentioned ), and this recipe is perfect for a night like tonight: It doesn’t take long, which is good considering the heat; it’s full of humble, fiberiffic stuff like beans and broccoli (and I use pasta to make it even more nutritious), but his technique takes the flavor up several notches; and the result is so yummy and satisfying that we have almost no leftovers

  • OK: just to be sure I made less than a full recipe

  • Perfect for cucumber salad!This is a recipe my mom’s been making since I was a kid

  • For our wedding, which was a Sunday afternoon buffet, we had the prepare one recipe from each of our families, and this was mine

  • When my mom makes it for family gatherings, she'll do a double or triple recipe

  • On Epicurious I found a recipe for, which sounded easy, very flavorful, and reminiscent of the Acqua Pazza dish we’d had a few nights before


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