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STEAK AU POIVRE
2 teaspoons black peppercorns or mixture | 1 tablespoon butter or margarine |
of black, green and pink peppercorns | 1 green onion, sliced |
1⁄2 to | 3 tablespoons bourbon or beef broth |
3 tablespoons water |
|
Place peppercornsin plastic bag. Crack peppercornswith rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperature to 300°F.Add steak and cook, 7 minutesper side for
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef broth and water; pour over green onions. Allow to cook, stirring constantly, about 2 minutes or until sauce has thickened slightly. Cut steak into serving portions. Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with sauce spooned over meat.
CHICKEN CACCIATORE
2 tablespoons vegetable oil | 1⁄3 cup chopped green bell pepper |
3 to 4 pieces chicken | 1 can |
(thighs, legs, of halved breasts) | 1 bay leaf |
1⁄3 cup chopped onion | 1 teaspoon Italian seasoning |
1 clove garlic, minced | Salt and ground black pepper to taste |
1 can (141⁄2 | Hot cooked spaghetti or other pasta |
Set skillet temperatureto 350°F.Add oil. Arrangechicken pieces, skin