Ingredients
8 eggs ½ cup mayonnaise ¼ cup chopped green onion 1 teaspoon prepared yellow mustard ¼ teaspoon paprika salt and pepper to taste Directions
|
It’s great with Shrimp too!
Seafood Salad Recipe Ingredients: 14 ounces crab meat 1/2 cup mayonnaise 1/2 stalks celery (amount per preference), finely chopped 1/2 teaspoon Old Bay seasoning 1/2 teaspoon dill salt & pepper to taste Procedure: Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2 inch pieces; add to a medium bowl. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store. If you don’t have any Old Bay, use a combination of celery salt and paprika. food,com |
Cheesesteak Recipe
James and I have some dinners that we make again and again and this cheesesteak recipe is one of them. Is there anything better than tender steak and cheese tucked into oven-warmed rolls? Bliss!
|
Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.
Servings: 4 sandwiches Prep Time: 35 minutes Cook Time: 50 minutesIngredients
When you make this recipe... Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos! |
This delicious recipe brought to you by The Little Kitchen.
https://www.thelittlekitchen.net/cheesesteaks/
Our Favorite Cheesesteak Recipe | thelittlekitchen.net
https://www.thelittlekitchen.net/cheesesteaks/
Our Favorite Cheesesteak Recipe | thelittlekitchen.net
CREAM OF MUSHROOM SOUP
4 tablespoons butter 1 tablespoon oil 2 onions diced 4 cloves garlic minced 1 1/2 pounds (750 g) fresh brown mushrooms sliced 4 teaspoons chopped thyme divided 1/2 cup Marsala wine (any dry red or white wine) 6 tablespoons all-purpose flour 4 cups low-sodium chicken broth or stock 1-2 teaspoons salt adjust to taste 1/2-1 teaspoon black cracked pepper adjust to taste 2 beef bouillon cubes, crumbled 1 cup heavy cream or half and half (sub with evaporated milk) Chopped fresh parsley and thyme to serve Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. Add mushrooms and 2 teaspoons thyme, and cook for 5 minutes. Pour in the wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well, and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, and season with salt, pepper, and crumbled bouillon cubes. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. Reduce heat to low, and stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley and remaining thyme. Serve warm. |
Serves 6
15m prep time 30m cook time Allergens: Milk, Gluten INGREDIENTS
PREPARATION
Recipe adapted from Smart Schoolhouse. |