Roasted Garlic-Bacon Dip

For this recipe I used already roasted garlic found at Stop and Shop or Big Y supermarkets.

Ingredients

• 1 1/2 cups Fat Free Sour Cream
• 3/4 Cup Low Fat Mayonaise
• 1/2 Cup Chopped Chives
• 1/2 Cup Chopped Scallions
• Couple of shakes of Worcestershire Sauce
• 6 slices crispy bacon
• salt and pepper

Directions

Add all ingredients to a bowl and fold, chill before serving

Crispy Mashed Potato Cakes

Ingredients


• 2 large Idaho potatoes, 2 pounds total weight
• 3 to 4 ounces cream cheese
• 2 tablespoons sour cream
• 2 scallions, very finely chopped
• 2 teaspoons lemon zest
• 1 egg, lightly beaten
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter

Directions


Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.

Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

Well-Dressed Salmon

Ingredients


• 1/2 seedless English cucumber
• 2 small plum tomatoes - deseeded
• 1 shallot or 1/4 red onion, finely chopped, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/2 cup extra-virgin olive oil, plus a drizzle
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground black pepper
• 6 (4-ounce) skinless salmon fillets
• Seafood seasoning (recommended: Old Bay)

Directions


On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Whipped Creamy Garlic Bread Dip

• Small jar of Garlic Puree or Minced Garlic
• EVOO
• 6 Egg WHites

1. Dump Garlic in a blender.
2. Add EVOO and blend for 10 seconds
3. Add Egg Whites and pulse a few times.

You should have a white fluffy spread when done.

Southwest Chicken Salad with Cilantro Ranch Dressing

FOR THE SALAD

• 3 Cups Romaine Chopped
• 1 Pint Cherry Tomatos
• 1 Cup Chopped Red Onion
• 1 Cup Sliced English Cucumber
• 2/3 Cup Black Beans Rinsed
• 5 Slices Crisp Bacon, chopped
• 3/4 Cup Reduced Fat Shredded Mexican Cheese
• 1 Oz Doritos Nacho Chips, broken
• 4 3oz Thin Chicken Breasts

FOR THE DRESSING

• 8 Oz bottle of Hidden Valley Light Ranch
• 1 Cup of Cilantro

INSTRUCTIONS

1. Cook Chicken, when done slice into strips, portion is about 3 oz
2. Cut Romaine and place into a bowl.
3. Add tomatos.
4. Add Onions
5. Add Cucumbers
6. Toss Well
7. Take serving bowls, place salad in the bowls
8. Add beans, bacon, and cheese.
9. Top with Chicken

DRESSING

1. Hidden Valley Light Ranch add 1 cup of Cilantro and blend.

UNOFFICIAL WEIGHT WATCHERS POINTS VALUE = 9 Points

Steak bruschetta

STEAK
16 Oz Flank Steak
Pinch of Salt and Pepper

BREAD
1 Slice Grilled Hearth Bread
1 tsp minced Garlic
2 tbsp EVOO
Pinch of Salt and Pepper

SAUCE
3 tbsp EVOO
1 tsp minced Garlic
Pinch of Red Pepper Flakes
2 oz Juliene Red Onion
2 oz Shitake Shrooms
2 Oz Button Shrooms
1/2 Cup White Wine
1 Tbsp softened Butter
Pinch of Salt and Pepper

Season the steak with salt and pepper and grill at least 3 minutes per side.
Finish cooking steak in a pan in the oven.

4 Minutes for Rare
5 Minutes for Medium
Or longer for Well.

Rub Hearth Bread with garic and evoo, salt and pepper. Grill on both sides until golden brown.

While steak and bread are grilling, heat evoo in saute pan. Add garlic, red pepper, red onions and shrooms. Saute till golden brown. Add white wine. Allow sauce to reduce to 2/3 to 3/4 the original volume. Finish by adding softened butter, salt and pepper.

Place bread on plate, add slced steakn and ladle the sauce on top. Garnish with sprig of parsely.

Bacon, Leek and Tomato Spaghetti

• 3 leeks
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée
• 1/4 cup flat-leaf parsley, chopped
• 1 pound spaghetti
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

 

1. Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
4. Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
5. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

Jimmy Buffett's Barbados Style Chicken

SPICY BARBADOS PEPPER SAUCE

• 1 whole red onion
• 1 cup diced red pepper
• 2 seeded Scotch Bonnet peppers
• 2 whole papayas, peeled and seeded
• 1 bulb fresh garlic, separated into cloves and peeled
• 1/2 cup lemon juice
• 1 cup malt vinegar
• 3 cups white wine
• 2 tablespoons dry mustard
• 1 cup water
• 2 cups sugar
• 2 cups yellow mustard

TO MAKE THE SAUCE

1. In a Food Processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
2. Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.

FOR THE CHICKEN

• 2 chickens, halved
• Olive oil
• 2 tablespoons fresh thyme leaves, plus sprigs for garnish
• 4 pieces Cuban bread
• Black beans and yellow rice, as accompaniment

1. Preheat the oven to 400 degrees F.
2. Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme.
3. Bake until the chicken is just cooked through, about 20 minutes.
4. Remove from the oven.

FOR THE CUBAN BREAD

1. While the chicken is cooking, prepare the Cuban bread.
2. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other.
3. Slice the bread in 1/2 horizontally.
4. Spread both cut sides with butter.
5. Press the cut side together and place in the sandwich press.
6. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.

Preheat the broiler.

1. Brush the sauce on the chicken, coating well.
2. Place in the broiler and broil until the sauce bubbles and starts to brown.
3. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

Irish Soda Bread

• 2 cups whole wheat bread flour
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup old-fashioned rolled oats
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons unsalted butter, cold
• 1 1/2 cups buttermilk
• 1 egg

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the flours, oats, brown sugar, salt, baking soda, and baking powder. Grate the cold butter into the dry ingredients and blend by hand until the mixture resembles cornmeal.
3. In a small bowl, whisk together the buttermilk and the egg. Using your hands, mix the wet and dry mixtures together until the dough can be formed into a ball.
4. Turn the dough out on to a lightly floured surface and knead for 5 minutes until soft and elastic. Shape the dough into a round loaf, about 6 inches in diameter. Place on a parchment-lined baking sheet.
5. Dust the top of the loaf with flour. Use a sharp knife to cut an "X" into the dough, about half the depth of the loaf and to within 1-inch of the edge. Bake for 45 to 50 minutes (see Cook's Note*).

*Cook's Note: The finished loaf should sound hollow when the bottom is tapped.

Turtle's "Big Shef Burger"

• 8 seeded hamburger rolls
• 8 thin hamburgers (1/8 pound each raw and frozen)
• 4 slices of yellow American cheese
• Ketchup
• Sliced dill pickles
• Tartar sauce
• Shredded lettuce
• Butter

1. In a large saute pan, over medium heat, start cooking burgers. Take 4 top halves of rolls, cut off top to form a roll with white showing on both sides.
2. Butter bottom rolls, one side of middle roll, and top roll. Broil until toasted.
3. Take bottom roll, add 5 drops of ketchup, 3 pickles, and 1 slice of cheese. Place burger on top, and cover with middle roll. Place another burger on top.
4. Flip over top roll, add 2 tsp tartar sauce and lettuce, place on top of burger.

You have just created a Burger Chef Big Shef!

Balsamic-Marinated Lamb Chops with Roasted Red Pepper Butter

INGREDIENTS FOR LAMB

• 3/4 cup balsamic vinegar
• 1/2 cup coarsely chopped shallots
• 2 Tablespoons coarsely chopped garlic
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 pounds lamb loin chops, 1-1/2 to 2 inches thick
• Vegetable oil

INGREDIENTS FOR ROASTED RED PEPPER BUTTER

• 1/3 cup roasted red bell peppers, chopped, or drained chopped pimentos
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon lemon juice

1. For the marinade, mix the vinegar, shallots, garlic, thyme, salt and pepper in a bowl and pour into a resealable plastic bag.
2. For the lamb, add the chops to the marinade and seal the bag tightly. Turn to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain. Pat the chops dry with paper towels. Let stand until room temperature. Brush both sides of the chops with oil and grill over hot coals for 8 minutes per side for medium-rare or to the desired degree of doneness, turning once. Remove the chops to a heated platter. Let stand for 5 minutes.
3. For the butter, pat the roasted peppers with a paper towel. Process the roasted peppers, butter and lemon juice in a food processor until blended. Serve at room temperature with the chops.

Terriyaki Wings

Wings:

• 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
• Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:

• 1 cup low-sodium soy sauce
• 1 cup grapefruit juice
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 3 tablespoons rice wine vinegar
• 1/4 cup brown sugar
• 1 fresh, hot red chile, halved
• 5 garlic cloves, halved
• 2-inch piece fresh ginger, smashed with the side of a large knife

1. Preheat the oven to 400 degrees F.
2. Season the chicken wings with salt and pepper. Lay the wings in a single layer on a baking sheet.
3. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through
4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Scotch Bonnet Poppers

• 25 Scotch Bonnet Peppers
• 1 pound Meat (2/3 Beef, 1/3 Pork)
• 1 egg
• 20 cloves chopped Garlic
• 1 Cup Atomic Wing Marinade (See Atomic Chicken Wings recipe)

Tempura Batter

• 2 Cups Flour
• 1 Tbsp Chipotle Powder
• 1 Tbsp Cracked Black Pepper
• 1 Tbsp Italian Seasoning
• 1/2 Cup Beer

Dipping Sauce

• 1/4 Cup Fresh Cilantro
• 1/4 Cup Fresh Mint
• 3 Limes
• 13 Pieces of Crushed Pineapple
• 1/2 Cup Plain Yogurt

1. Start by putting on a pair of gloves for handling the peppers. Take the peppers and cut the tops off and remove the seeds. Now it is time to work on the filling.
2. Put your one pound of meat into a bowl. Next break one egg into the bowl, and add the garlic and Atomic Wing Marinade into the bowl. Mix everything together. Now it is time to stuff the peppers.
3. Use a spoon and place a tablespoon of the meat mixture into each pepper. Next it's time to work on the tempura batter.
4. Start by sprinkling the peppers with a little bit of flour so that the peppers have a little traction and so the batter will stick. Then in a separate bowl add 2 Cups of Flour, 1 Tbsp Chipotle Powder, Cracked Black Pepper, Italian seasoning and a 1/2 Cup of beer. Mix the ingredients together and then add the peppers into the tempura batter. Make sure that the peppers are fully coated in the batter.
5. Place the peppers into the oil in the fryer, using a skimmer to turn the peppers every few minutes. When done let cool on a paper towel.
6. Now it is time to make the Yogurt dipping sauce. Start by placing your fresh cilantro and mint in boiling water and let boil for 45 seconds. Take out and place cilantro and mint into a bowl of ice water. Now take the mint and cilantro and wring out the water and place in the blender. Then squeeze the juice out of the three limes into the blender followed by the pineapple and puree the mixture. Next add the yogurt and let the blender go for about 2 minutes so that everything is pureed. The dipping sauce is now done.

Serve peppers with sauce and enjoy.

BAM!

Emeril's Kicked Up Wings

• 1 quart of vegetable oil for frying
• 2 dozen chicken drumies (chicken wings with small wing joint removed)
• 2 cups Hot Sauce
• 1 cup sour cream
• 1/2 cup heavy cream
• Juice of one lemon
• 1 teaspoon minced shallots
• 1/2 teaspoon minced garlic
• 1/4 pound crumbled Maytag Blue cheese
• Salt and pepper
• Dash of Worcestershire sauce
• 1 1/2 cups flour
• 2 eggs, beaten with 1 tablespoon milk
• 2 carrots, peeled and cut into 3-inch sticks
• 2 celery stalks, peeled and cut into 3-inch sticks

1. Place the oil in a deep pan and heat the oil. Place the wings in a glass bowl and pour over 1 cup hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour.
2. In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth. Stir in the crumbled cheese and blend until smooth. Season the dip with salt, pepper, hot sauce, and Worcestershire sauce. Season the flour with Essence.
3. Dredge the wings in the flour. Dip each wing in the egg wash, letting the excess drip off. Dredge the wings in the seasoned flour for a second time, coating the wing completely. Fry the wings in batches, until golden brown, about 4 to 5 minutes. Remove the wings from the oil and drain on paper-lined plate. Season the wings with salt and pepper.
4. After all the wings are fried, place the wings in a medium mixing bowl. Pour the remaining hot sauce over the wings and toss to coat each wing completely. Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Combine all ingredients thoroughly and store in an airtight jar or container.

BAM!

Emeril's Beefy Nachos

• 6 flour tortillas, cut into eighths
• 6 corn tortillas, cut into eighths
• Oil for frying
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 cup minced onions
• Salt and cayenne
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 tablespoon minced garlic
• 1 cup veal stock
• 1/4 pound grated Cheddar cheese (about 1 cup)
• 1/4 pound grated Jalapeno Monterey Jack cheese (about 1 cup)
• 1 cup shredded lettuce
• 1 cup peeled, seeded and chopped Roma tomatoes
• 1/2 cup sour cream
• 1/4 cup pickled jalapenos
• 1 tablespoon chopped cilantro

1. Preheat the fryer. When the oil is hot, fry the tortillas in batches, until crispy, about 2 to 3 minutes, stirring constantly. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with Essence.
2. In a large saute pan, heat the oil. When the oil is hot, add the ground beef, stirring constantly. Season the beef with Essence. Brown the beef with 2 minutes. Add the onions and continue to brown for 3 to 4 minutes. Stir in the chili powder, cumin, and garlic.
3. Add the stock and bring the liquid to a simmer. Simmer for 2 to 3 minutes, or until the liquid reduces by 1/4. Remove the pan from the heat. Lay the chips on a large platter. Spoon the beef mixture over the chips. Sprinkle the meat with the two cheeses. Top the cheese with the lettuce, tomatoes, sour cream and jalapenos. Garnish the nachos with the cilantro

BAM!

Chorizo and Shrimp Quesadillas with Smoked Guacomole

• 2 ripe Haas avocados
• 1 lime, juiced
• A couple pinches salt
• 1/4 cup sour cream
• 2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
• 1/2 pound chorizo sausage, sliced thin on an angle
• 1 tablespoon extra virgin olive oil, plus some for drizzling
• 1 clove garlic, cracked away from skin and crushed
• 12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
• Salt and freshly ground black pepper
• 4 (12- inch) flour tortillas
• 2 cups, shredded pepper Jack cheese

1. Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.
2. Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
3. Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

Atomic Chicken Wings

• 5 pounds Chicken Wings
• 1 Onion, sliced
• 12 Cloves of Garlic
• 1 Cup Enchilada Seasoning
• 1 Can Harissa Sauce
• 1 Tbsp Paprika
• 1 Tbsp Cajun Seasoning
• 1 Tbsp Smoked Chipotle Powder
• 1 Tbsp Cracked Black Pepper
• 1/2 Gallon of Water
• 3 Cups Vietnamese Chile Sauce
• 1/4 Cup Molasses
• 1/2 Cup Apricot Jelly
• Pot of Chicken Stock

1. Place 5 pounds of Chicken Wings in a large pot.
2. Next slice one onion and place into pot.
3. Take 12 cloves of garlic and smash them on the counter and place into pot, followed by 1 Cup of Schnack Enchilada Seasoning and one can of Harissa Sauce.
4. Next add 1 Tbsp of Paprika, Cajun Seasoning, Chipotle Powder and Cracked Black Pepper and fill the pot up with water (about 1/2 Gallon) so that the mixture is covered.
5. Place on stove and boil for about 5 minutes. You don't have to cook it all the way because afterwards we are going to strain it, dry it and marinate it with even more chile!
6. After the chicken has boiled for 5 minutes remove from stove and strain the juice from the chicken.
7. In a separate bowl add 3 cups Vietnamese Chile Sauce, 1/4 Cup Molasses and 1/2 Cup Apricot Jelly.
8. Mix together and pour over the Chicken Wings, just enough to coat the wings. Now mix the marinade and the chicken together so that everything is coated well. Place the Chicken Wings on the grill and cook until charred on the outside.

Shrimp with Pepper Medley

1. Combine in Medium or Large Zip Loc Zip n Steam Bag.
• 1/2 lb medium shrimp, peeled and deveined
• 1 1/4 cup chopped red pepper.
• 1 1/4 cup chopped green pepper
• 1 1/4 cup chopped yellow pepper
• 1/8 tsp dried dill weed or crushed rosemary
• 1/8 tsp black pepper
2. Seal bag and shake to mix ingredients, pat into a even layer, cook in microvave.
3. Cook on full power 5 to 5.5 minutes until shrimp is fully cooked.
4. Allow bag to stand 1 minute before handling.
5. Garnis with lemon wedge.

Greek Chicken with Potatoes and Feta

1. Combine in a medium or large Zip Loc Brand Zip n Steam bag.
• 2 boneless, skinless chicken breast cut in bite size pieces
• 3 small baby potatoes, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata Olives, pitted and chopped
• 1 tblsp lemon juice
• 1 tsp Olive Oil
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
2. Seal bag and shale gently to combine ingredients. Pat into a single layer in bag, place bag in microvave.
3. Cook on full power 7 to 7.5 minutes (Medium Bag)m or 6 to 6.5 minutes (Large Bag), until chicken is cooked through with no trace of pink.
4. Allow bag to stand 1 minute before handling. Gently shake bag to distribute seasonings, Carefully open bag.
5. Garnish with additional crumbled feta and 1 tblsp oregano. Serve with Pita Bread.

Italian Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

French Salad Dressing

• 1 Cup Rice Vinegar
• 1/4 Cup Olive Oil
• 2 Packets Good Seasons Italian Dressing Mix
• 1 Tbsp Worcestshire Sauce
• 2 Tbsp Honey
• 1 Cup Heinz Ketchup

1. Add all ingredients except Olive Oil in a blender and mix well, while mixing slowly add Olive Oil until well mixed.
2. Refridgerate before serving.

Honey Mustard Clove Corned Beef

• 3-4 lb Hummel Corned Beef Brisket or Point Cut
• 1 Jar Grey Poupon Stone Ground Mustard.
• 1/2 cup+ Honey
• Whole Cloves or Ground Cloves

Note - When using Whole Cloves after cooking you should remove the cloves, unless your guests realize they can eat the clove, but most won't eat it.

1. Preheat oven to 350 degrees F
2. Boil Corned Beef in Dutch Oven to 155 to 160 degrees.
3. Remove from water, reserve water for potatos and carrots
4. Place Corned Beef in Reynolds Wrap Envelope. Place Envelop in baking dish.
5. Mix contents of Mustard, Honey and Cloves Together to make a sauce.
6. Pour source over Corned Beef and Bake until 180 degrees.

Don't worry, you cannot overcook Corned Beef!

Colcannon

This recipe is called Colcannon and it is a mixture of Potato and Cabbage. It is also a Vegetarian Dish for those individuals that don"t eat meat! Leftovers can be formed into a pattie and fried creating potato pancakes for breakfast! Also known in England as "Bubble and Squeek"!


•3-4 medium potatoes, peeled and quartered
•3 tbsp. 1% milk
•1/4 tsp. salt or to taste
•1/8 tsp. pepper or to taste
•2 cups shredded and chopped cabbage or cole slaw mix
•2 tbsp. Fat Free butter
•1/4 cup Scallions, bulbs and greens

1. Cook potatoes in a pot of boiling water until tender. Drain, reserving water.
2. Place the hot potatoes in a large bowl.
3. Add chopped cabbage to the reserved potato water. Cook 6-8 minutes or until tender
4. Meanwhile, fry the onions in the butter or margarine.
5. When they are cool enough to handle, mash potates with a hand masher or fork. Add the fried onions and cabbage.
6. Add milk, salt and pepper and beat until fluffy.

Buffalo Grilled Shrimp

• 1/3 Cup Canola Oil
• 4 Cloves Garlic, chopped fine
• 1/4 Cup white vinegar
• Salt
• Black Pepper
• 1 lb Jumbo Shrimp peeled and deveined
• 10 oz FRANKS Red Hot
• 1/4 lb Butter (1 Stick)

1. In a bowl, whisk oil, garlic and vinegar together. Season with salt and pepper.
2. Add the shrimp, toss well, cover and refriderate 30 minutes.
3. Heat grill to medium high
4. In a saucepan over medium heat combine pepper sauce and butter. Reduce heat to keep warm
5. Remove shrimp from marinade and grill 2 minutes per side.
6. Toss the cooked shrimp with the sauce in a large bowl.
7. Serve on a platter. Garnish with Celery Sticks

443 Calories, 374 Fat Calories, 124 mg Chloresterol, 9g protein, 0g fiber, 2459g sodium

Steak with Whiskey Cream Sauce

• 1 (1 lb) beef tenderloin steak
• Salt
• 1 tablespoon cracked black pepper
• 1 teaspoon rosemary
• olive oil
• 1 1/2 cup beef broth
• 1 teaspoon cracked black pepper
• 2 ounce Bushmills whiskey
• 1 cup whipping cream
• 1 teaspoon stone ground mustard
• 1 tablespoon butter

1. Bring steak to room temperature.
2. Combine Pepper and Rosemary on a plate.
3. Salt both sides of the steak, then press one side into pepper mixture to form a crust.
4. In a very hot grill add a little olive oil to the rack to prevent burning
5. Cook steak until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
6. Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
7. For the sauce, combine broth and pepper. Reduce to half.
8. Add whiskey, cream and mustard; reduce to desired amount.
9. Remove from heat and swirl in butter. Allow to cool slightly to thicken.
10. Serve steaks whole or slice thinly and top with sauce.

Cuban Pork Sandwiches

• 1 17oz Pkg HORMEL Pork Roast Au Jus
• 4 thin slices HORMEL CURE 81 Ham
• 4 Cuban or French Rolls
• 4 Slices Swiss Cheese

1. Open package of Pork Roast and discard Au Jus, pat with paper towel and slice thin
2. Slice rolls, and layer pork, ham, and cheese.
3. Wrap each sandwich in paper towel and nuke for 30-45 seconds.

Portuguese Pot Roast

• 3-4 lb Pot Roast
• 2 links Chourice, sliced into 1" chunks
• 1 Onion sliced and halved
• 6 Baby Red Potato
• Emerils Gaaalic Pasta Sauce

1. Preheat Crock Pot
2. Place Roast in pot, then onions, chourice, and potato
3. Pour bottle of sauce on top.
4. Cook for 4 hours or until meat reaches 150 degrees F.

Chicken and Cheese Quesadillas

• 2 cup(s) cooked chicken breast, chopped or shredded
• 1 tsp fresh lime juice, or to taste
• 1/4 tsp ground cumin
• 1/4 tsp table salt
• 8 medium whole wheat tortilla(s), about 6-inches each
• 1/2 cup(s) fat-free black bean dip, spicy-variety
• 1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety
• 2 medium scallion(s), green parts only, diced
• 4 spray(s) cooking spray
• 1/2 cup(s) salsa
• 1/4 cup(s) reduced-fat sour cream

1. In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
2. Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
3. Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
4. Slice each quesadilla into 4 pieces; serve with salsa and sour cream.

Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Weight Watchers Points Value = 7 Points

Honey-Ginger Chicken Thighs

• 2 Tbsp ginger root, freshly grated, or less to taste
• 2 large garlic clove(s), minced
• 1/2 cup(s) hoisin sauce
• 1/4 cup(s) orange juice
• 2 Tbsp low-sodium soy sauce
• 1/4 tsp black pepper
• 1 pound(s) boneless, skinless chicken thigh(s), cut into 36 chunks
• 2 tsp honey
• 1 Tbsp scallion(s), fresh, minced (for garnish)

1. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
2. When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
3. Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
4. Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
5. Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
6. After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions.

Yields 2 skewers per serving.

Weight Watchers Point Value = 3 Points

Honey Hoisen Glaze for Chicken, Veggies

• 1/4 cup hoisin sauce
• 2 Tbsp orange juice
• 2 tsp honey
• 1/8 tsp spicy mustard
• 1 tsp minced fresh chives

1. In a small bowl, combine hoisin sauce, orange juice, honey and mustard; set aside and sprinkle with chives just before serving.

Yields about 6 tablespoons

Weight Watchers Point Value = 1 Point per Tablespoon

Crispy Chipotle Potato Skins

• 4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
• 1 1/2 Tbsp olive oil
• 1 tsp chili powder, or chipotle chili powder
• 1/4 tsp hot pepper sauce
• 6 slice(s) cooked Canadian-style bacon, finely chopped
• 3/4 cup(s) low-fat shredded cheddar cheese
• 2 medium tomato(es), diced
• 3 medium scallion(s), finely chopped
• 1/2 cup(s) reduced-fat sour cream

1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.

Yields 8 Servings
Serving Size = 1/2 Potato
Weight Watchers Points Value = 4 Points per serving

7 Layer Mexican Dip

• 16 oz fat-free canned refried beans
• 3 medium avocado, Hass, finely mashed
• 1/4 tsp table salt
• 1 tsp fresh lemon juice
• 1 cup(s) Daisy Light sour cream
• 2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
• 1/2 cup(s) Reduced Fat Shredded Mexican-Style Cheese
• 1 small tomato(es), chopped
• 2 medium scallion(s), sliced
• 10 medium olive(s), black, sliced or chopped
• 2 Tbsp cilantro, fresh, chopped

1. Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
2. In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
3. Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
4. Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.

Serving Size = 1/4 Cup per serving
Yields 16 Servings

Weight Watchers Points Value = 2 Points

Bacon, Leek and Tomato Pasta

• 3 leeks, sliced
• 2 tablespoons Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée
• 1/4 cup flat-leaf parsley, chopped
• 1 pound whole wheat spaghetti pasta
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

1. Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
4. Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
5. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

Irish Potato Soup

• 1 tbsp unsalted Butter
• 3/4 cup thinly sliced sweet onion
• 1/2 cup chopped celery
• 1 garlic clove minced
• 2 cups reduced sodium chicken broth
• 1 1/2 cups cubed potatoes
• 1/2 cup half and half
• 1/8 tsp salt
• 1/8 tsp white pepper
• chopped chives

1. Melt butter in medium saucepan over medium heat, add onions, celery, and garlic to cook until translucent.
2. Add broth and potatos and bring to a boil, reduce heat, cover and simmer until potatos are soft.
3. Transfer potatoes and broth in batches to a blender, puree until smooth and return to the pan.
4. Add half and half to pan, gently rewarm but do not boil, because it will burn.
5. Season with salt and pepper, garnish with chives.

Serves 4

Coq Au Vin

• 3/4 Cup Dry Red Wine
• 1/2 Tsp Salt
• 1/2 Tsp Course Ground Black Pepper
• 1 Bay Leaf
• 1 1/2 lbs boneless, Skinless Chicken Thighs
• 4 oz Bacon
• 3/4 Cup finely chopped Onion
• 3/4 Cup finely chopped Carrots
• 3/4 Cup finely chopped Mushrooms
• 3 Tbsp Olive Oil
• 1/4 Cup All Purpose Flour
• 3 Cups reduced sodium Chicken Broth
• 1 Tbsp Tomato Paste

1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refriderate overnite.
2. Heat a Dutch Oven over medium high heat, add baconand cook until crisp. Remove bacon and reserve 1 tbsp of drippings in the pan. Add onions, carrots and mushrooms to the pan and cook over medium heat, stir brown bacon bits from bottom of pan and incorporate through veggies. Remove Veggies from the pan al dente.
3. Remove chicken from marinade, drain well and reserve marinade. Discard the bay leaf. Toss chicken lightly in flour, Add 1 1/2 tbsp olive oil to pan, Working in batches, add chicken to pan and cook over medium heat until browned, add more oil if needed.
4. Add broth, tomato paste and reserve marinade. Bring to a boil and add veggies. Reduce heat, cover and simmer for 45 minutes. Crumble bacon on top of each serving.

Serves 6

Weight Watchers Points Value = 7 Points

Irish Rueben Eggs

• 3 Eggs
• 1/8 Cup Fat Free Milk
• 5 Slices Deli Corned Beef, cut into pieces
• 1/2 Cup Sauerkraut
• 1 Slice Swiss Cheese
• Light Thousand Island Dressing (Optional)

1. Whisk together eggs and milk.
2. Spray skillet with PAM.
3. Cook eggs, add corned beef on top.
4. Add kraut and scramble eggs.
5. Place slice of cheese on top.
6. Cover skillet to melt cheese.

Add a little Thousand Island Dressing on top if you wish!

Chicken Saltimbocca

• 4 Boneless Chicken Skinless Breast
• 1/2 tsp Salt
• Course Black Pepper
• 8 lrg fresh Sage Leaves, chopped
• 4 paper thin slices Proscuitto
• 1/2 cup grated Pecorino Romano Cheese
• 1/2 cup All Purpose Flour
• 2 eggs
• 1/2 cup Olive Oil
• Fresh Thyme Sprigs
• 1 Garlic clove crushed
• 2 lemons cut in half

1. Preheat oven 375 Degrees
2. Pound chicken to 1/4 inch thick.
3. Sprinkle w/salt and pepper, top with sage and cover with proscuitto. Press proscuitto down so it adheres to chicken.
4. Whisk cheese and flour together in a small bowl. In a second bowl beat eggs.
5. Heat Olive Oil until hot, add thyme and garlic
6. Dredge chicken in cheese mix to completely coat.
7. Dip into eggs and again in flour and place in pan.
8. Sautee until golden. Set aside.
9. Place pan in oven and bake 10-15 min. Serve with lemon.

Serves 4

Spinach Feta Dip

• 3/4 Cup Fat Free Sour Cream
• 1/2 Cup 2% reduced fat cottage cheese
• 1 10 oz pkg frozen chopped spinach, thawed and squeezed dry.
• 2 scallions sliced thin
• 2 tsp lemon juice
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/2 Cup crumbled Feta Cheese

1. Place Sour Cream and Cottage Cheese in a Food Processor, and process until smooth.
2. Add spinach, onions, lemon juice, salt and pepper, process to combine.
3. Add feta and pulse to combine
4. Transfer to serving bowl, cover and refriderate for an hour before serving.

Serving Size = 1/4 Cup

Weight Watchers Points Value = 1 Point

Guiltfree Berry Cheesecake

Recipe has two parts.

Cake

• Cooking Spray
• 1/2 Cup Graham Cracker Crumbs
• 3/4 Cup, plus 2 tbsp sugar, divided
• 1 tbsp butter, melted
• 1 lbs tub 2% reduced fat Cream Cheese
• 8 oz block reduced fat Cream Cheese
• 3/4 cup reduced fat Sour Cream
• 3 tbsp All Purpose Flour
• 2 eggs @ room temperature
• 2 egg whites @ room temperature
• 1 tsp vanilla extract

Topping

• 4 cups fresh strawberries or blackberries
• 1/2 cup seedless raspberry preserves or orange marmalade

1. Preheat oven to 300 degrees F, and coat a 9 inch springform pan with spray.
2. Combine cracker crumbs, 2 tsp sugar and butter and press evenly on bottom of the pan.
3. Place cheeses in bowl of food processor and process until smooth.
4. Add 3/4 cup of sugar, sour cream, flour, eggs, egg whites and vanilla, process until smooth
5. Pour into pan and bake for 55 minutes or until set. Cool on wire rack.
6. Refriderate several hours or overnite.
7. Top with berries and spoon jam over the top of the berries.

Serves 10

Weight Watchers Points Value = 5 Points

Beef Bourguingnon

• 1 1/2 tsp Olive Oil
• 1 1/2 lbs lean Beef Stew Meat
• 2 Cups vertically sliced onions
• 2 Cups sliced Carrots
• 1 cup diced green or red bell pepper
• 1 14 oz can diced tomatoes, undrained
• 1 12 oz pkg Button Mushrooms, quartered
• 1 14 oz can reduced sodium Beef Broth
• 1 1/2 cups Dry Red Wine
• 2 cloves Garlic, pressed
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1/2 tsp Dried Thyme Leaves
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 3 tbsp All Purpose Flour
• 2 tbsp Butter, softened

1. Heat oil in a large Dutch Oven over medium high heat. Add beef in batches and cook until browned, remove and set aside.
2. Add onion, carrot, mushrooms, and bell pepper and cook until onions are lightly browned.
3. Return beef and juices to the pan.
4. Add tomatoes and the followining ingredients to the pan. (Beef Broth, Wine, Garlic, Tomato Paste, Bay Leaf, Thyme, Salt and Pepper).
5. Cover and bring to a simmer, cook for 2 hours or until beef is tender.
   
6. Discard bay leaf - IF YOU CAN FIND IT!
   
7. Combine flour and butter in a small bowl, mix with your fingers until mixture becomes a paste, ladle 1/2 cup of pan juices into the mixture. Whisk until smooth and then add to the pan. Stir well                  
   
Serves 8   Weight Watchers Points Value = 5 Points

White Bean Soup

• 1 lb Dried Navy Beans, rinsed and picked over to remove stones if any
• 1/4 lb Smoked Ham Hock
• 2.5 qt Water
• 1 tbsp Butter or Fat Free Margarine
• 1 small Onion, chopped
• 1 tsp Salt
• 1/4 tsp Ground Pepper, course

1. Soak beans overnight in water
2. Rinse and drain beans. Combine in large pot with water and ham hock. Cover and bring to a boil, reduce heat and simmer, partially covered, until beans are tender, 1.1/2 hours. Stir occasionally and add more water in needed.
3. Remove ham hock, remove skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillett, melt butter. Add oniions and saute until lightly browned,
5. Add onion, salt and pepper to the soup and stir.
6. Take 1/2 of the bean soup mixture, in small batches blend with a blender to puree, then pour back into the soup to thicken it.

Serves 6

Weight Watchers Points Value = 7 Points

Mexican Salad

• 2 oz cooked Chicken Thigh, sliced into 1/4 inch strips
• 2 cups mixed salad greens (Romaine, Red Leaf, Escarole, Arrugla)
• 1/2 cup Corn Kernels
• 1/4 cup diced Red Bell Pepper
• 1/4 cup diced Red Onion
• 1/2 cup Black Beans, rinsed
• 1/2 cup Minced Jalapeno Pepper
• 2 Tbsp Red Wine Vinegar
• 1 Tsp Extra Virgin Olive Oil
• Fresh Cilanto to your liking.

1. Wash and prepare salad greens and place in a serving bowl.
2. If using canned corn, drain and rinse kernels, when dry sprinkle on top of greens.
3. Add diced red bell peppers and red onions.
4. Add rinsed Black Beans on top
5. Sprinkle Jalapeno on top
6. Layer chicken on top

To Make the Dressing combine vinegar and oil, pour on top of salad and lightly toss so that everything is coated.
Serving Size = 2 Portions
Weight Watchers Point Value = 6

Artichoke Pizza

• 1 Lrg Whole Wheat Pita
• 1 Tsp Extra Virgin Olive Oil
• 1 oz Shredded Mozzarella
• 1/2 Cup Artichoke Hearts
• 1/2 Cup Diced Tomatoes
• 1.5 Tbsp Grated Parmesan

1. Brush pita with olive oil.
2. Top with Mozzarella.
3. Top Mozzarella with Artichokes.
4. Top Artichokes with Tomatoes and Parmesan.
5. Bake at 400 degrees until cheese melts.

Serving Size = 1
Weight Watchers Points Value = 6 Pts

Oven Roasted Chicken Breast

• Natures Pride Chicken Breasts - Found in Stop and Shop, 6 Individually wrapped 3 oz chickens.
• Bottled Italian Salad Dressing, or Good Seasons Mix

1. Place each piece of chicken and place in a storage bag.
2. Add salad dressing to bag and let chicken marinate overnight.
3. Preheat oven to 350 degrees
4. Place chicken in a glass baking dish
5. Insert a digital meat thermometer in the biggest breast. (The kind you should use is one that has a wire attached to the probe, and the wire and probe is rated for 500 degrees)
6. Set thermometer to 180 degrees.
7. Roast chicken until thermometer reaches 180 degrees.

Chicken and Sausage Caserole

• 1 pound(s) chicken breast, cooked, skinless
• 1/4 pound(s) sausage
• 12 oz CHI-CHI'S® Hot Salsa
• 14 oz Bush's Red Beans
• 1 cup(s) tomato(es)
• 1 small cooked sweet potato
• 1 small onion(s)
• 1 cup(s) cooked green beans
• 4 tsp Durkee Garlic Powder
• 1 cup(s) canned chicken broth

 Place all ingredients into a crock pot, and after 6-8 hours of cooking it should be done.

 

Weight Watchers Points Value = 6 Points for 1 cup Serving

Honey Mustard Clove Corned Beef

• Hummel Corned Beef Brisket
• Guldens Mustard
• Cloves
• Honey

1. Blend mustard, cloves and honey together in a bowl.
2. Place brisket, fat side up in a reynolds wrap pouch.
3. Pour 1/2 the glaze over the brisket.
4. Seal reynolds wrap pouch
5. Grill on a gas grill until internal temperature reaches 160
6. Place brisket on serving platter and use remaining glaze on top.

Beef w/ Whskkey Cream Sauce

• 1.5 lb porterhouse or sirloin steak
• 4 tbsp mixed peppercorns
• 1 tbsp sea or kosher salt
• 2 tbsp Olive Oil
• 100ml Bushmills Irish Whiskey
• 400ml beef stock
• 200ml double cream
• Worcestershire sauce
• 1 tbsp dark brown sugar
• black pepper

1. Preheat oven to 350°F. Coarsely crush the peppercorns in a pestle and mortar, or with a rolling pin.
2. Place them on a plate with the salt and roll the beef fillet over them, pressing quite firmly so that the peppercorns stick to the flesh.
3. Heat 2 tbsp of olive oil in a roasting pan over a medium heat and when it is very hot, quickly fry the fillet until it is browned all over. Remove from the heat and place in the oven for about 35 minutes for rare beef, 50 minutes for medium or 1 hour for well done. Half way through the cooking time, turn the fillet over in the tray, to ensure even cooking.
4. Once the beef is cooked, remove the beef and leave to rest in a warm place and in the meantime, make the sauce.
5. Place the roasting pan over a high heat and add the whiskey and beef stock. Boil for about 3 minutes, scraping any sticky meat residue from the base of the pan. Stir in the cream; add a shake of Worcestershire sauce and stir in the sugar. Season to taste with salt and freshly ground black pepper and simmer for 2-3 minutes, until the sauce has thickened slightly.
6. Carve the beef into thick slices and serve with whiskey sauce