Steak Diane by Gordon Ramsay

4 small sirloin steaks, approx 7 ounces
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if cirimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1-2 tablespoons Whocestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brand or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Instructions
Using a rolling pin, roll out the steaks to flatten and cut off any excess fat.  Season the steaks on both sides with salt and pepper.  Heat a little olive oil in a skillet pan large enought to accommodate the 4 steaks in one layer.  Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.  To make the sauce for the steaks, heat some olive oil in a separate pan.  Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.  Crush the garlic and add with Worcestershire sauce, then the mustard and heat through for a miute.  Turn up the heat and tilt the pan aay from you.  Pour the brand into the far end and allow it to ignite-be careful that the flame that flares up doesn't singe your eyebrows.  Once the alcoho has burnt off, swirl the juices around the pan.  Add the cream and allow the saue to thicken before turning down the heat.  Introduce the steaks back into the pan and cook a little further depending on how well done you would like them.  Chop the parsley and add half to the pan.

Cast Iron English Muffins by America's Test Kitchen

1 cup warom whole milk,(110 degrees)
1/2 cup warm water (110 degrees)
3 Tablespoons unsalted butter, melted
3 tablespoons honey
2 1/4 teaspoons instant or rapid-rise yeast
3 1/2 cups (19 1/4 ounces) bread flour, plus extra as needed
2 teaspoons salt
3/4 cup (3 3/4 ounces) cornmeal

Instructions
Whisk milk, water, melted butter, honey, and yeast together in 2 cup liquid measuring cup until yeast dissolves.  Whisk flour and salt together in bowl of stand mixer.  Using dough hook with mixer on low speed, slowly add milk mixture and mix unti dough comes together about 2 minutes.  Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)

Transfer dough to lightly floured conter and knead by had to form smooth, round ball, about 1 minute.  Place dough in large, light greaased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.

Sprinkle 1/2 cup cornmeal in rimmed baking sheet. Transfer dough to clean counter and shape into 12-inch log.  Divide log into 12 equal pieces and cover with greased plastic.  Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls.  Arrange dough balls on prepared sheet, psaced about 1 1/2 inches apart.  Cover dough balls with plastic and let rise until nearly doubled in size 45 to 75 minutes.

Adjust oven rack to lower-middle position and head oven to 350 degrees.  Line second rimmed baking sheet with parcment paper.  Using greased metal spatual, press dough balls into flat, 3/4 inch thick rounds (about 3 inches in diameter). Dust tops of muffins with remaining 1/4 cup cornmeal.

Heat 12-inch cast -iron skillet over medium heat for 3 minutes.  Place 4 muffins in skillet and cook until deep golden brown on first side, 1 to 3 minutes, occasionally pressing down on muffins with spatula to prevent doming.

Flip muffins, reduce heat to medium-low, and continue to cook until well browned on second side, 1 to 2 minutes.  Transfer muffings to parchment paper-lined baking sheet.  Repeat with remaining muffins in 2 batches, wiping skillet clean before each batch; transfer to sheet.

Bake until muffings are fully set and register 210 degrees, 15 to 20 minutes.  Transfer muffins to wire rack and let cool for 20 minutes before splitting with fork and toasting.  Served. (Cooled, unsplit English muffins can be stored in zipper-loc bag for up to 2 days.

Lemon Pudding Cakes by America's Test Kitchen

1 cup whole milk
1/2 cup heavy cream
3 tablespoons grated lemon zest pl;ust 1/2 cup juice
1 cup (7 ounces) sugar
1/4 cup (1 1/4 ounces) all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 large eggs, separated, plus 2 large whites
1/2 teaspoon vanilla extract


Instructions:
Adjust oven rack to middle position and heat oven to 325 degress. Bring milk and cream to simmer in medium saucepan over medium-high heat. Remove pan from heat, whisk in lemon zest, cover pan, and let stand for 15 minutes. Meanwhile, fold dish towel in half and place in bottom of large orasting pan.  Place six 6 -ounce ramekins on top of towel and set aside pan. Can also be baked in an 8 inch square glass baking dish.

Strain milk mixture througgh fine-mesh strainer into bowl, pressing on lemon zest to extract liquid; discard lemon zest.  Whisk 3/4 cup sugar, flour, baking powder, and salt in second bowl until combined.  Add egg yolks, vanilla, lemon juice, and milk mixture and whisk until combined. (Batter will have consistency of milk.)

Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.  Gradually add remaining 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes.

Whish one-quarter of whites into batter to lighten.  With rubber spatula, gently fold in remaining whites until no clumps or streaks remain.  Ladle batter into ramekins (ramekins should be nearly full). Pour enough cold water into pan to come one-third of way up sides of ramekins.  Bake until cake is set and pale golden brown and udding layer registers 172 to 175 degress at center, 50 to 55 minutes.

Remove pan from oven and let ramekins stand in water bath for 10 minutes.  Transfer ramekins to wire rack and let cool completely.  Serve.

Black Bean Tacos with avocado Cilantro Lime Crema by cooking classy

2 cans black beans, drained and rinsed, 14.5 oz per can
1 cups tomato salsa
1 1/2 teaspoon chili powder
1 tsp ground cumin
salt and black pepper
1/2 medium avocado
1/2 cup plain greek yogurt
1 cup cilantro
1 Tablespoon lime juice or more to taste
1 clove garlic, pressed through a garlic crusher


8 6 inch yellow corn tortillas
Shredded romaine lettuce, shredded cheese, diced tomatoes

Directions:
In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5-10 minutes, stirring occasionally.  Slightly smash beans if desired.

Meanwhile in a food processor pulse together avocado, greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced.  Season with salt and pepper to taste.
Assmble tacos on each tortilla layer black bean mixture, avocado, cilantro lime creama, lettuce, cheese and tomatoes.

Chocolate Masrhmallow Brownies by six sisters

1 cup butter, softened to room temp
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cups flour
1 tsp salt
2 tsp vanilla
1 (10 oz) package of miniature marshmallows

Frosting:
1 stick butter, softened
2 tablespoons milk
1 teaspoon vanilla
3-4 Tablespoons cocoa
3 cups powdered sugar

Directions:
Brownies:
Mix butter, sugar and cocoa.
Beat together and add 4 eggs, one at a time, mixing after eac h one.
Add flour, salt and vanilla and mix well.
Spread on large half sheet baking pan that has been lightly greaasted about 18 x 13.
Bake 22-25 minutes at 350
Remove from oven and cover entire top with 1 package of marshmallows.
REturn to oven for 3 minutes until marshmallows are soft and puffy
Cool and fromt with frosting.
Frosting:
Mix all ingredients with a hand mixer unitl smooth.
Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Garden Green Beans by allrecipes

1 pound fresh green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, sliced
1 pinch salt
1 pinch ground black pepper
2 tablespoons white wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley

Directions
1. Set a steamer basked insert into a large saucepan and fill with water to a level just below the steamer.  Bring to a boil.  Add green beans, and steam to your desired degree of tenderness, at least 5 minutes. I do mine more

2. Once the beans have cooked, transfer them to a serving b owl.  Toss with olive oil, garlic, salt, pepper, white wine vinegar and Parmesan cheese.  Let stand for 5 minutes.  Remove garlic slices and garnish with parsley before serving.

Chicken Noodle Soup

2 teaspoons paste-style chicken soup base, or 2 bouillon cubes, or 1 teaspoon granulated base
3 cups canned or homemade chicken stock
2 cups peeled and chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 cup evaporated milk or 1/2 cup milk
roux
2 cups cooked, diced chicken
4 cups cooked noodles (or use 4-5 peeled potatoes cooked in separate pot)
salt and pepper to taste

Heat chicken soup base and stock together. Add carrots, celery, and onion and simmer until vegetables are crisp-tender. Add cream of chicken soup, milk, cooked chicken, and noodles. Thicken with roux if needed. Add salt and pepper to taste.