Month: December 2015

Beef Wellington Sauce

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Beef Wellington Bordelaise Wine Sauce (May 2009) This Bordelaise-style sauce is the sauce I use in my Beef Wellington Recipe and is made with mushrooms, red wine and beef broth, along with seasonings.  Its deceivingly EASY, considering it is so incredibly elegant and has the PERFECT flavor as a Beef Wellington Sauce.  Similar to the […]

Port Wine Substitute

Madeira dry vermouth unsweetened fruit juice (in meat-based sauces) beef or chicken stock Source: Cooks Thesaurus http://www.foodsubs.com/Aperitif.html

Madeira Wine Substitute

I discovered some Madeira wine substitutes when I was making a fabulous recipe for Chicken Breasts Stuffed With a Mushroom Duxelle.  Oooh-la-laaa, it was fan-ceee!  Try it out sometime when you are in the mood for an elegant, impressive dinner. Anyway, I thought I’d have to put my menu plan on hold because I didn’t […]

Whipping Cream Substitute

In soups, pastas and sauces Heavy whipping cream in soups, pastas and sauces creates a full-bodied flavor and thick consistency while adding unnecessary levels of fat and calories. For a similar consistency and taste in savory dishes, add low-fat cream cheese instead of the whipping cream. At 120 calories and 9 grams of fat per […]

Wendy’s Chili

Made this just now on 12/12/2015 .  Turned out not too shabby. Good enough to make it to the collection. Nice when I want a change from my long time, standby chili recipe. As I typically do when I make chili these days, I used chicken instead of beef to keep it consistent with our […]