Steak & Ale's Bourbon Street Steak
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2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10-ounce) New York strip steaks
Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a
shallow dish large enough for them to be in a single layer. Pour
marinade over steaks. Cover and refrigerate for 4 to 8 hours. You
may turn steaks occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.
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Basil Cream Chicken
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1 lb. boneless skinless chicken breast, cubed
1 cup minced onion
3/4 lb. fresh mushrooms, sliced
2 tablespoons oil
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon chicken bouillon
1 cup whipping cream
2 tablespoons minced fresh basil
1/4 teaspoon pepper
hot cooked and drained fettuccine
Saute chicken, onions, and mushrooms in oil for 4 minutes. In large
saucepan, melt butter; stir in flour until smooth. Add chicken broth,
boullion and cream. Stir in basil and pepper. Bring to a boil; cook
and stir for 2 minutes. Combine with the chicken mixture. Serve over
fettuccini.
~To get something you never had, you have to do something you never did.
-Sugar
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