ROASTED SAUSAGES AND GRAPES
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees.
- Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
- Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
- Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
- Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
- Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
OUTBACK STEAKHOUSE SAUTEED MUSHROOMS
I LOVE going to the Outback and ordering this side with my steak. I could eat these alone! This is a copycat recipe; one I have had saved but have yet to try. But if this recipe is a true copycat of what I have eaten at Outback, you will not be sorry!
Provided by TheDancingCook
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Place beef broth in a saucepan and simmer onion for 15 minutes.
- Add mushrooms, along with juice from 1 can or jar and wine.
- Simmer another 15 minutes.
- Serve with steak.
Nutrition Facts : Calories 160.8, Fat 1.9, SaturatedFat 0.4, Sodium 578.1, Carbohydrate 20.1, Fiber 5.2, Sugar 10.8, Protein 16.3
CHEESY BAKED COURGETTES
Liven up grilled meats or fish with this summery side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.
- Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.
Nutrition Facts : Calories 159 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
MUSHROOM CASSEROLE
When I make this buttery-tasting casserole, my family fights over every last bite. The Swiss cheese provides a different, mild flavor when it melts.-Susan Vetter, Cape Coral, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 107mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHEESY SAUSAGE CAKES ON ROASTED FIELD MUSHROOMS
Another brian turner breakfast special, this is just wonderful. For those special times when the diet can go hang :) Use button mushrooms for the field mushrooms or portobellos> i like how he takes regular sausages then adds more flavor and specialness to it.
Provided by MarraMamba
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/390F/Gas 6.
- Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
- Cook in the oven for 15 minutes then reduce the temperature to 140C/285F/Gas 4. Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side. Turn the oven up to 180C/355F/Gas 5.
- Meanwhile, to make the sausage cakes, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
- Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
- Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
- Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
- Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
- Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
- Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.
Nutrition Facts : Calories 632, Fat 53.8, SaturatedFat 21.9, Cholesterol 313.3, Sodium 1024.5, Carbohydrate 4, Fiber 0.7, Sugar 1.5, Protein 32.5
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