Category: Better Horses T.V

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Ravioli

Ravioli

For the pasta dough:
2 cups all purpose flour
1/4 cup semolina flour
2 1/2 tsp salt
3 whole eggs plus 3 egg yolks, 2 tbs water: lightly beaten
Instructions:
Mix the flour and salt together then make a well in the flour and add the eggs to the well. Stir a little flour into the eggs, a little at a time until all combined. Now you need to kneed the dough until it becomes smooth and elastic (maybe 10 to 14 min?). Wrap in plastic wrap and let rest in refrigerator at least 30 min.
If you have a pasta machine start out at largest setting and gradually go down to 2 or 3. Without a machine just roll the dough out thin as possible at least 1/8 in
Cut into squares (2 to 3 inches) fill with dough and seal the edges with water and crimp well. Boil in salted water for 2 to 3 min then drain on a paper towel.
For the filling:
3/4 lbs hamburger
1/2 cup diced onion
1/4 cup diced green pepper
tsp diced garlic
2 or 3 mushrooms diced
1cup frozen spinach cooked and drained very dry
salt and pepper
For the sauce:
brown butter sage sauce
brown the butter, add 2 to 3 tbs chopped fresh sage or dried sage ,the garlic (don’t burn the garlic). Add the ravioli to the sauce to warm back up. Serve the sauce over the pasta and sprinkle with parmesan cheese.
Enjoy!
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Corn Crab Bisque

Corn Crab Bisque

Ingredients:

2/3 cup chopped celery
2/3 cup chopped purple onion
1 cup frozen corn
2/3 cup chopped red bell pepper
2 to 3 tbs chopped garlic
1/2 stick butter
2 tbs flour
1 can cream or mushroom soup
2 cans cheddar cheese soup
1 1/2 cups shredded sharp cheddar cheese
a few dashes hot sauce (depends on desired heat)
1 cup heavy cream
some milk
salt and pepper
2 to 3 cans crab meat
Instructions:
Melt the butter then add all the veggies with some salt and pepper. Cook until the veggies are tender then add the flour. Keep stirring till the flour gets a little color. Add the cream and same amount of milk, all the soups, and cheese, salt and pepper again (not the crab meat).
Stir lots as not to burn the bottom, when it comes to a boil lower heat. Now adjust the thickness by adding more milk. When it gets to the rite thickness add the crab meat (you can use real crab meat but it don’t add a lot to the bisque).
Enjoy!!
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Salisbury Steak

Salisbury Steak

Ingredients:
1 1/2 lbs ground beef
3/4 cup plain bread crumbs
3/4 cup instant potato flakes
2 tbs lipton soup mix (ground fine)
1/4 cup parmesan cheese
2 tbs ketchup
1 tbs dijon mustard
salt and pepper
Instructions:
Mix everything together, but don’t over work or it will make the streaks tough.
Form into steaks and fry in a little oil.

Sauce:

1 cup chopped button mushrooms
1/2 cup chopped onions
1/4 cup chopped bell pepper
1 tbs dijon mustard
1tbs tomato paste
1 tbs ketchup
ground pepper (watch the salt because of the beef base)
Instructions:
Mix together 1 tbs beef base, 2 tbs soup base, 1 to 2 tbs corn starch and enough water for the sauce (1 to two cups). Remove the steaks from the pan and add the onions ,mushrooms and peppers. Sauté until soft then add the rest of the ingredients. Adjust the liquid and corn starch to the right thickness. Put the steaks back in the gravy for a bit to warm up and serve with mashed taters>
Enjoy!
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Marks BBQ Sauce

Marks BBQ Sauce
Ingredients:
1 29 oz can of tomato puree
1/2 cup ketchup
2 tsp onion powder
2 tsp garlic powder
1/4 cup worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 tbs liquid smoke
1/2 cup grape jelly
2 tbs ground coffee
4 tbs jim beam whisky
salt and pepper
Instructions: Put all the ingredients in pot and bring to simmer for 10 to 15 min let cool and enjoy!!
Keep in Fridge.
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Roasted Beef Tenderloin

Ingredients:
1 beef tenderloin (room temperature works better)
2 packages dried lipton onion soup
salt and pepper
vegetable oil
Instructions:
Put the two packs of soup mix in food processor and grind to a medium fine mixture. Coat the beef with the oil then pack the ground soup mix around the beef. Roast on a medium hot grill, turn as it gets brown (probably have to turn several times). Depending on your meat thermometer cook to about 123 to 126 for medium rare, let rest for at least 10 minutes before carving.
Enjoy!
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Grilled Asparagus

Instructions:
Wash the asparagus and trim off the tough ends. Place the asparagus directly on the grill. Spray in with spray butter (i can’t believe it’s not butter), salt and pepper , turn, butter, salt and pepper several times
Don’t over cook!!!!!!!!!
Place on a plate and grate some lemon peel and squeeze a little lemon juice on it.
Enjoy!
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Slice Roasted Taters

Ingredients:
8 red taters
1 stick butter
1 small grated onion
salt and pepper
Instructions:
Put slices MOST of the way through the tater (if you cut it into you can’t use it) 1/8 inch apart. Put the tater in a piece of aluminum foil. Mix the onion and butter together and spoon it into all the slices in taters. Salt and pepper then close the foil and bake at 350 deg for about an hour.
Open the foil and put on your favorite cheese (sharp cheddar) on the tater, cook till the cheese is melted.
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White Bean Bruschetta

White Bean Bruschetta

Ingredients:
2 cloves diced garlic
4 or 5 tbs good olive oil
1/2 cup chopped sun dried tomatoes (not the ones packed in olive oil)
1 can drained and rinsed white beans
1/3 cup course chopped fresh basel leaves
juice of 1 lemon
2 tbs vinegar
a pinch red pepper flakes
salt and pepper
slice a baguette 1/4 inch thick
Directions:
Drizzle with olive oil and fresh ground pepper and grill or broil till light brown in skillet add the olive oil and garlic and and sun dried tomatoes and cook till just soft (don’t brown or it will get bitter). Put in the basel and stand back (it will pop, snap and crackle). Now add the beans, lemon juice ,vinegar and red pepper flakes. Smash some of the beans with the back of fork to make a chunky paste. Salt and pepper to taste. Smear on the toasted baguette and enjoy!