- ページ 3
キッチン家電 Cook's Companion B409845のPDF マニュアルをオンラインで閲覧またはダウンロードできます。Cook's Companion B409845 4 ページ。 3 piece bakeware set
ページを印刷する
CARMEL CRUNCH COOKIES
INGREDIENTS:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
1 cup chopped pretzels
18-20 caramels, cut in half
Pretzel twists for pressing on cookies (about 36)
Extra sea salt for sprinkling on cookies
DIRECTIONS:
1.
Preheat oven to 350 degrees F.
2.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
3.
Using a stand mixer, cream butter and sugars together for about 3 minutes. Add
in the eggs and vanilla and mix until combined. With the mixer on low, slowly add
in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
4.
Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel
piece in the center of the dough ball; making sure the cookie dough completely
covers the caramel. Place on prepared cookie sheet, about 2 inches apart. Gently
press a pretzel twist on top of each cookie. Sprinkle cookies with sea salt.
5.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown.
Remove from oven and let cookies cool on a wire rack.
ROSEMARY ROAST BEEF
INGREDIENTS
3lbs boneless Rib Eye roast
¼ cup chopped Fresh rosemary, or other favorite herbs
¼ cup chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tablespoons olive oil, divided
4 tablespoons butter, divided
4 cups of a variety of Mushrooms, sliced to about the same size
1 cup of stock
DIRECTIONS
1.
Preheat oven to 350F.
2.
Tie the roast and season generously with salt and pepper.
3.
Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to
combine. Set aside.
4.
In a cast iron skillet (not included), over medium heat, heat 2 tablespoons of
olive oil and, once smoking hot, sear all sides of the meat.
5.
Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
6.
Place the roast into your deep roast pan (included in this set) to the
preheated oven and cook for about 1 to 1.5 hours or until a meat
thermometer reads 135F degrees (medium-rare). Let it rest for at least 10
minutes before serving (final temperature should be 145F for medium rare.)
7.
While the roast is resting, sauté the mushrooms in a skillet over medium heat
with 2 tablespoons butter until cooked through and no liquid is left in the pan,
about 5 minutes. Season with salt and pepper.
8.
Remove roast from the deep roast pan and remove as much liquid from the
deep roast pan. Add to a skillet with the stock. Allow to simmer until thick.
9.
Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter
and stir until the sauce is silky. Then, place the roast into the skillet with the
sauce and spoon some of the sauce over the roast.
10. Garnish serving platter with fresh rosemary if desired.