STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING
Make and share this Stuart Anderson's Black Angus Cucumber Dressing recipe from Food.com.
Provided by Punky Julster
Categories Salad Dressings
Time 8h15m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a mixer on low speed for 10 minutes.
- Pour into a container, cover and refrigerate 8 hours or overnight.
STUART ANDERSON'S BLACK ANGUS COLESLAW
Posted for a recipe request. I like marinating the cabbage because it takes the toughness out of the cabbage. Cook time includes marinating.
Provided by Kats Mom
Categories Vegetable
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, vinegar and sugar until sugar is dissolved.
- Add cabbage to the mixture.
- Toss thoroughly.
- Marinate for at least an hour.
- Drain thoroughly in a colander but save marinade to use in one more batch of coleslaw, if desired. (After two uses, the marinade loses its flavor.).
- To make the dressing: In a bowl, combine the mayonnaise, vinegar, sugar, sour cream, horseradish and paprika.
- Toss drained cabbage with some of the dressing.
- Serve on plates lined with lettuce leaves.
Nutrition Facts : Calories 227.6, Fat 12.4, SaturatedFat 2.1, Cholesterol 10.2, Sodium 279.2, Carbohydrate 28.9, Fiber 3.1, Sugar 19.8, Protein 2.4
STUART ANDERSON'S BLACK ANGUS BAKED POTATO SOUP
This is my favorite potato soup recipe - very easy and quick. I always end up at least doubling the recipe and there's never much left! I think I must have found this recipe in a newspaper somewhere, but I'm not sure!
Provided by Kater
Categories Potato
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter on medium heat.
- Add onion and saute for 2 minutes, being careful not to brown the onions.
- Sprinkle flour over the onions and cook about 5 minutes, stirring often.
- Gradually add chicken broth.
- Add potatoes, salt, basil, white and black pepper, Tabasco and garlic salt.
- Bring to a boil, reduce heat to low and simmer 20-25 minutes, or until potatoes are tender, stirring occasionally.
- Stir in half& half; heat through.
- Garnish with grated cheddar cheese, cooked& crumbled bacon, a dollop of sour cream and finely sliced green onion.
BLACK ANGUS WHISKEY PEPPER STEAK
Make and share this Black Angus Whiskey Pepper Steak recipe from Food.com.
Provided by byZula
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Fire up the barbecue.
- In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
- In about 3 minutes the onions will begin to turn brown.
- Add 1 cup of the beef stock to the onions.
- Add the cracked black pepper and garlic at this point as well.
- Continue to simmer over medium-high heat until the sauce has reduced by about half.
- Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
- Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
- When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
- Salt the steaks lightly as they grill.
- When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
- Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
- Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
- Serve the steak doused with whiskey pepper sauce.
BLACK ANGUS POTATOES AU GRATIN
This recipe is from the RSVP section in a February 1981 issue of Bon Appetit. It was requested from Stuart Anderson's Black Angus restaurant in Yakima, Washington. I made this for Easter dinner to go with our ham. I cooked and layered the pototoes in the casserole dish and made the sauce the night before and refrigerated both separately, covered, overnight. The next day, i warmed the sauce slightly and poured it over the potatoes and baked as instructed, increasing the baking time to 30 minutes. It came out perfect!
Provided by Leslie in Texas
Categories Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in lightly salted water until tender.
- Cool,peel and cut into 1/4-inch slices;layer slices in buttered casserole dish.
- Preheat oven to 350 degrees.
- Melt butter in medium saucepan and whisk in flour until mixture is smooth.
- Gradually add hot milk, whisking constantly.
- Stir in cheeses and continue cooking, whisking, until cheeses are melted.
- Season to taste with salt and pepper.
- Pour over potatoes and sprinkle with cheddar,parmesan and paprika.
- Bake 20 minutes.
- Place under broiler just until brown and bubbly; serve immediately.
Nutrition Facts : Calories 209.7, Fat 9.4, SaturatedFat 5.9, Cholesterol 28.9, Sodium 126.8, Carbohydrate 24.9, Fiber 2.6, Sugar 0.9, Protein 7.1
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