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    You are in: Home / Community Forums / Recipe Requests - General / Black pepper sauce recipe
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    Black pepper sauce recipe

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    satimis
    Sun Apr 14, 2013 7:46 am
    Food.com Groupie
    Hi all,

    Thanks for your advice and recipe of beef stock.

    I suppose it is quite easy preparing it at home. I have a 2-litre and a 6-litre Fissler Pressure Cookers. I can get it done with the 2-litre pressure cooker in 15~30min on magnetic induction stove. But I wonder would it be convenient preparing such a small quantity, 3 and 1/4 cup of beef stock at home. I prefer buying a can of beef broth instead.

    I found Anchor Cream Cheese from New Zealand in supermarket. I purchased a 500g package packed in plastic bag. How to store it after unpacked? I have been searching a while on Internet without finding. Store the cream cheese in a glass jar? Or just leave it in the original plastic packing? TIA

    satimis
    Chicagoland Chef du Jour
    Sun Apr 14, 2013 8:17 am
    Food.com Groupie
    satimis wrote:
    Hi all,

    I found Anchor Cream Cheese from New Zealand in supermarket. I purchased a 500g package packed in plastic bag. How to store it after unpacked? I have been searching a while on Internet without finding. Store the cream cheese in a glass jar? Or just leave it in the original plastic packing? TIA

    satimis


    Once opened, I like to store cream cheese in an airtight container (a jar would work) in the refrigerator.

    Is the original plastic packing a wrap material? or container? In any case it is safe if kept in the fridge for several days.
    satimis
    Sun Apr 14, 2013 10:12 am
    Food.com Groupie
    Chicagoland Chef du Jour wrote:

    Once opened, I like to store cream cheese in an airtight container (a jar would work) in the refrigerator.

    Is the original plastic packing a wrap material? or container? In any case it is safe if kept in the fridge for several days.

    The cream cheese, in the form of a cake, is packed in plastic sheet. I keep it in refrigerator. After unpacked I'll cut it as cubes and keep the same in an airtight glass jar refrigerated. Thanks

    satimis
    satimis
    Wed Apr 17, 2013 11:49 pm
    Food.com Groupie
    Zeldaz wrote:
    This is a Giada de Laurentiis recipe, and it's delicious! Filet Mignon With Goat Cheese and Balsamic Reduction

    Hi Zeldaz,

    Re the captioned recipe I have following questions;
    1) What will be the use of the melt butter?
    2) I wont add broiler, only steak
    3) I don't have electric oven. I'll broil the steak in microwave oven in Corning Pyrex dish with cover.

    Comment/suggestion would be appreciated. TIA

    satimis
    satimis
    Wed Apr 24, 2013 12:18 pm
    Food.com Groupie
    Hi all,

    Filet Mignon With Goat Cheese and Balsamic Reduction
    http://www.food.com/recipe/filet-mignon-with-goat-cheese-and-balsamic-reduction-111868

    According to above recipe I made following modification:

    2 tbsp balsamic vinegar from Modena, Italy (Aceto Balsamico di Modena)
    2 (300g) Sirloin steaks (each about 1-inch thick)
    salt & freshly ground black pepper
    36g cream cheese, allow it stand at room temperature for one hour

    Directions:
    1. Sprinkle the steaks with salt and pepper. Brush them with cooking oil (Wesson corn oil)
    2. Cook the steaks 2 minutes per side on WMF frying pan at max heat on magnetic-induction stove.
    3. Put the steaks on a stainless steel cooling rack, allowing the cooking oil to drain for 2 min.
    4. Transfer the steaks to a microwave glass dish.
    5. Crumble the cream cheese over the steaks just until the cheese melts
    6. Heat the steaks in microwave at medium heat for 5 min

    Transfer the steaks to plates. Drizzle balsamic vinegar around the steaks

    It is a nice dish.

    satimis
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