Tuesday’s Taste Tempters 2.1.11
Posted: Tuesday, February 1, 2011 8:01 pm
Today’s recipes have been submitted by Campbell’s Kitchen.
Beef & Mushroom Dijon
Vegetable cooking spray
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 boneless beef sirloin steak, 3/4-inch thick (about 3/4 pound), cut into strips
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup water
2 tablespoons Dijon-style mustard
1 cup regular long-grain white rice, prepared according to package directions without salt (about 3 cups)
Chopped fresh parsley (optional)
Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they’re tender. Remove the vegetables from the skillet. Remove the skillet from the heat.
Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it’s well browned, stirring often. Pour off any fat.
Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice.
Tip: To make slicing easier, freeze the beef for 1 hour.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tablespoons sugar
1 cup heavy cream
1/2 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 tablespoon almond-flavored liqueur
1 cup fresh raspberries
Heat the oven to 400 degrees. Make a pattern by cutting a piece of paper into a heart shape, 7 inches long by 7 1/2 inches wide.
Unfold the pastry sheet on lightly floured surface. Roll the pastry sheet into a 14- by 10-inch rectangle. Use the pattern to cut out 2 hearts in the pastry sheet. Cut the remaining pastry into small hearts, using a small cookie cutter. Place the pastry hearts onto a baking sheet and sprinkle them with 2 tablespoons sugar.
Bake the pastry hearts for 15 minutes or until they’re golden brown. Remove the pastry hearts from the baking sheet and cool on a wire rack for 10 minutes.
Using an electric mixer set on high speed, beat the cream, confectioners’ sugar, cocoa and liqueur in a medium bowl until soft peaks form. Spread the chocolate mixture on 1 large pastry heart to within 1/2-inch of the edge.
Arrange 1/3 cup of the raspberries on the chocolate mixture. Top with the remaining large pastry heart, sugar-side up. Place the tart on a serving plate. Place the remaining raspberries and remaining sugar in a blender. Cover and blend until the mixture is smooth. Spoon the sauce around the edge of the tart and garnish with the small pastry hearts.
Tip: For a decorative touch: Before baking the pastry, make criss-cross marks on 1 large heart, forming 1/2-inch diamonds with the tip of a small sharp knife. The small hearts can also be “criss-crossed,” if desired.
Published in The Messenger 2.1.11