- kosher salt or sea salt
- fruity olive oil
- dry fino sherry wine
- butter or 1/2 cup margarine
- dry red wine
- italian seasoning
- hot sauce
- beef broth
- dry sherry
- light soy sauce
- olive oil
- chopped onion
- sliced fresh mushrooms
- Sauce
- ground beef
- soft breadcrumbs
- finely chopped onion
- milk
- egg
- beef broth
- sour cream
- hot cooked noodles
- cubed beef stew meat
- vegetable oil
- water
- red wine vinegar
- bay leaves
- minced garlic
- Dumplings:
- egg
- dry breadcrumbs
- minced fresh parsley
- minced onion
- finely shredded raw potatoes
I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.
- water
- beef bouillon granules
- cut-up chicken
- Sauce mixture:
- water
- Seasoning blend:
- fresh ground black pepper
- garlic powder
- Dredging mixture:
- milk
- ground beef
- Prego® Fresh Mushroom Italian Sauce
- cooked lasagna noodles
- shredded Italian-blend or mozzarella cheese
To ensure uniform pieces of fish that cook at the same rate, buy a whole center-cut fillet and cut it into 4 pieces. If your knife is not sharp enough to easily cut through the skin, try a serrated knife. It is important to keep the skin on during cooking; remove it afterward if you choose not to serve it. Hold a sharp knife at a slight downward angle to the flesh and cut off the whitish, fatty portion of the belly. Cut the salmon fillet into four pieces of equal size to help ensure that they cook at the same rate. Make four or five shallow slashes along the skin side of each piece of fish, being careful not to cut into the flesh.
- olive oil