Oh Mama Profile - Allrecipes.com (11698461)

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Oh Mama

Oh Mama
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Member Since: Feb. 2010
Cooking Level: Expert
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Recipe Reviews 24 reviews
Red Wine Reduction Steak Sauce
My daughter said this sauce is "liquid gold". Can be made up to 2 days ahead. I double recipe as it freezes well & can be a back-up when there's no leftover gravy from meat drippings. I made the following minor tweaks, based on a single recipe: FOR THE SAUTE: Use 1.5 tablespoons olive oil & 1.5 tablespoons butter. WHEN SERVING WITH BEEF TENDERLOIN: Use a large, stainless steel pan & sear roast in oil, then finish in oven, uncovered. Remove roast & cover with foil. Pour sauce into pan, to de-glaze brown bits, for added flavour. Add 1 tablespoon butter & stir until creamy smooth, for a richer, shinier sauce. Add a splash of 35% cream at end, to taste. Can thicken by dissolving 1 tablespoon cornstarch into 1 tablespoon cold water, pour into sauce & whisk for 3 minutes on medium/high heat. Strain, if necessary. I saute onions & mushrooms on medium heat in 1 tablespoon olive oil & 1 tablespoon butter to serve as a side dish. Can reserve veggies for beef based soup.

0 users found this review helpful
Reviewed On: Jul. 29, 2012
Ken's Perfect Hard Boiled Egg (And I Mean Perfect)
Use week old eggs for easy peeling. Gently shake pot after bringing eggs to a boil to keep yokes centered. Can wrap peeled eggs in plastic or put unpeeled eggs in cold water & keep in fridge up to 1 week. Crack shells immediately after putting in cold water. This allows gas which turns the yolk blue, to escape. I boiled 24 eggs for 20 minutes as 14 was still mushy. I made 40 deviled eggs for my 1st. grandchild's baby shower. They all had yellow yokes & peeled easily. Thanks Ken.

1 user found this review helpful
Reviewed On: Mar. 15, 2012
Make-Ahead Turkey Gravy
Sub a little of the water for white wine. Add 1 head of garlic (peeled & cut horizontally in half), diced onions, diced celery & whole pepper corns when simmering on the stove up to 5 hours. To eliminate floury taste, reserve separated fat & whisk into flour over medium heat until golden. Add roux to broth, bring to a boil & simmer until reduced to desired thickness. Makes 2 cups. I increase volume & enhance flavour by adding water or chicken broth to scrape roast pan bits & add to make-ahead gravy. This served leftovers for a 25 lb. turkey. Thanks Sue!

7 users found this review helpful
Reviewed On: Mar. 15, 2012

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