Tuesday, June 28, 2016

Peach Iced Tea

Peach Iced Tea
Recipe submitted by Isabella Rossellini

Isabella says to try this refreshing, great tasting peach iced tea on a hot summer day!


Peach simple syrup
1 cup sugar
1 cup water
3 peaches, sliced

3 organic black tea bags
6 cups water


Make peach simple syrup by stirring the following together in a medium saucepan and bringing to a boil: one cup sugar, one cup water, and three fresh peaches, sliced. Reduce to medium heat and let simmer, crushing the peaches into the sugar as they cook.

Turn off heat, cover pan, and let it sit for 30 minutes.

Meanwhile, brew the tea using six cups of boiling water and three organic black tea bags.

Let the tea steep for five minutes, remove the bags, and refrigerate the tea.

Strain the syrup mixture into the tea using a strainer to remove fruit pieces. Discard once all the liquid has been strained from the syrup mixture.

Stir, and serve over ice. Enjoy!

Recipe submitted by Isabella Rossellini

Sunday, June 12, 2016

Barbecued Beef Brisket

Barbecued Beef Brisket
Recipe submitted by Thomas M Shields


1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup water
1/4 cup cider vinegar
1/4 cup canola oil
3 tablespoons dark corn syrup
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 garlic clove, minced


2 tablespoons canola oil
1 fresh beef brisket (2 to 2 1/2 pounds), trimmed


In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3 - 4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.

In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.

Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2 1/4 hours or until meat is tender.

Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into slices; serve with sauce.

6 servings

Classic Beef Stroganoff

Classic Beef Stroganoff
Recipe by bettycrocker.com

This recipe is simple to make and the dish is great tasting.


1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely minced
1/4 cup butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles


Cut beef across grain into 1 1/2 x 1/2-inch strips.

Cook mushrooms, onions and garlic in butter in a 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown, Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.