Brie Stuffed Mushrooms

Ingredients

1 package White Button Mushrooms, Washed And Stems Removed

4 cloves Garlic, Minced

¼ cups Flat-leaf Parsley, Chopped

4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)

Splash Of White Wine (optional)

1 slice (wedge) Of Brie Cheese

Preparation Instructions

Preheat oven to 350 degrees

Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

In the same saucepan (without cleaning it), throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

Top mushrooms with parsley/garlic mixture.

Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious

From www.thepioneerwoman.com

Honey Sweet Corn

Ingredients

4 tablespoons butter

1 (16-ounce) bag frozen corn, defrosted

3 tablespoons white sugar or honey

1/3 cup heavy cream

Salt

1/2 teaspoon black pepper

Directions

In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

Semi Homemade Cooking With Sandra Lee, 2007

Green Beans and Walnuts with Lemon Vinaigrette

INGREDIENTS

1 lemon

1 teaspoon Dijon mustard

1/3 cup walnut oil or olive oil

2 tablespoons minced shallot

1 1/2 pounds green beans, trimmed

2/3 cup walnuts, toasted, coarsely chopped

PREPARATION

Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.

Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.

Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.

from bon appetit magazine november 2009