Best Crepe Recipe Recipe For Salisbury Recipe For Zucchini

LOW-CARB SALISBURY STEAK

Steps:

• Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.
• Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat.
• Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.
• Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.
• Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.

VEGETARIAN SALISBURY STEAK

Steps:

• Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
• Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
• Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
• Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
• Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
• Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

BROILED ZUCCHINI

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
• Season with salt, garlic powder, and onion powder and set on a baking sheet.
• Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

BAKED SALISBURY STEAK

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a large shallow baking dish.
• In a large bowl, combine ground beef, ground pork, tomatoes, eggs, onion, garlic, salt and pepper. Mix well. Shape into 12 (4-inch) round patties. Place in baking dish.
• Bake in preheated oven for 35 minutes, until evenly brown, and juices run clear. Cook to a minimum of 160 degrees F (73 degrees C).

SPICY SALISBURY STEAK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat the inside of a roasting pan with about 1 tablespoon oil.
• Mix flour, grill seasoning, seasoned salt, garlic powder, and black pepper to together in a shallow bowl. Dredge steak in the flour mixture until all sides are coated, shaking off excess. Place coated steak on a plate and let rest for 5 minutes.
• Heat enough oil in a skillet to coat the bottom of the pan over medium-high heat. Add steak, a few pieces at a time, to the hot oil; fry until browned, 2 to 3 minutes per side. Transfer browned steak to the prepared roasting pan.
• Mix beef broth, cream of mushroom soup, and diced tomatoes with green chile peppers together in a bowl; pour into the roasting pan. Top broth mixture with onion slices.
• Bake in the preheated oven until steak is tender, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FAMILY BEEF SALISBURY STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large casserole dish with cooking spray.
• Lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.
• Season flour with salt and pepper in a wide, shallow dish. Gently lay patties into the flour to lightly coat.
• Heat vegetable oil in a 10-inch skillet over medium-high heat. Fry patties in hot oil until browned completely, 3 to 5 minutes per side. Remove patties to a plate lined with paper towel to drain excess grease.
• Stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.
• Arrange drained patties into the prepared casserole dish. Spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.
• Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).