Cheesy Simply Steak Marsala Mashed Potatoes 5fix Recipes

STEAK MARSALA

Steps:

• To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.
• Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.
• Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.
• In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you'd probably sear 5 minutes each side.

STEAK MARSALA WITH PARMESAN MASH AND CREMINI MUSHROOMS

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: evaporated milk, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook Potato and Prepare Ingredients Peel and cut potatoes into 1" dice.Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes.While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate.Quarter mushrooms.Pat steaks dry, and season both sides with a pinch of salt and 1/4 tsp. pepper. 2 Cook the Steaks Place a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side.Transfer to prepared baking sheet and roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.Transfer steaks to cutting board and cover loosely with foil.Reserve pan; no need to wipe clean. 3 Mash the Potato Drain cooked potato in a colander and return to pot. Add half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish).Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached. Reserve at least 2 Tbsp. evaporated milk for sauce. You may not need any additional evaporated milk for potatoes. Season with 1/4 tsp. salt.Set aside and keep warm. 4 Make the Sauce Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and 1/4 tsp. salt to hot pan. Stir occasionally until mushrooms begin to caramelize, 5-8 minutes.Add white portions of green onions and Marsala wine. Cook until liquid is reduced by half, 1-2 minutes.Add beef demi-glace, remaining evaporated milk, any accumulated juices from resting steaks, and 1/2 cup water. Bring to a simmer and cook until sauce has thickened to consistency of a light gravy, 2-4 minutes.Remove from burner. Use a slotted spoon to separate mushrooms from sauce. 5 Finish the Dish Plate dish as pictured on front of card, placing steak on sauce and garnishing Parmesan mashed potatoes and steak with remaining green portions of green onions. Bon appétit!

STEAK MARSALA WITH CAULIFLOWER MASH

Steps:

• Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
• Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
• Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.

SKIRT STEAK WITH CHEESY MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

CHEESY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain.
• Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt.

SIMPLY CHEESY POTATOE CASSAROLE #5FIX

Steps:

• preheat over to 350.
• mix all ingredients together in a bowl with a rubber spatula.
• place in a cassarole dish.
• place in oven uncovered for 45 minutes.

CRISPY CHEESY MASHED POTATO BAKE #5FIX

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine the potatoes, sour cream and garlic powder. Mix well.
• Spoon half of the potato mixture into a 2- quart baking dish. Sprinkle 3/4 cup of cheddar cheese and 3/4 cup of french fried onions on top. Cover with the remaining potato mixture.
• Bake for 25-30 mins until hot. Top with the remaining cheddar cheese and french fried onions. Bake for 5 mins until the onions are golden brown and cheese is melted.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

EASY CHICKEN POTATOES #5FIX

Steps:

• Heat oven to 350 degrees. Saute chicken tenders in a little olive oil until lightly browned. Mix soup and sour cream together.Spread potatoes evenly in 8 to 10 inch casserole dish. Nestle chicken tenders down in potatoes. Pour soup mixture on chicken and spread evenly so that it will seep down into potatoes. Bake 30 mins, or until bubbly. Last 5 mins sprinkle cheese on top. Enjoy.

PAN-FRIED STEAK WITH MARSALA SAUCE

Steps:

• Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
• Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
• Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
• Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

EASY CHEESY POTATO STEW #5FIX

Steps:

• 1.microwave potatoes in covered dish 10-12 min, stirring after 6 minutes.
• 2. Meanwhile, brown sausage and bell pepper. drain grease.
• 3. In small stock pot, mix together soup and milk.
• 4. over medium low heat, mix in cooked potatoes & onions, bell pepper and sausage, cook until heated through ( do not boil).

RICH & CREAMY MASHED POTATOES

Steps:

• In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.

EASY CHEESY BREAKFAST BAKE #5FIX

Steps:

• Brown shredded hash browns in pan for 10 minutes and let cool.
• Cover bottom of 13X9 glass dish with hash browns.
• Spread ham over hash browns.
• Cover with cheese.
• Mix eggs and milk, pour over mixture in dish.
• Bake for 60-70 minutes at 350 degrees.