Type what you have

Ingredients

• ✓ brandy
• tiger prawn
• soy sauce
• garlic

Instructions

1. 1 Wash prawns thoroughly and leave shells and heads on. Mix soy sauce, garlic, and brandy in a bowl. Arrange prawns on a dish, and cover with soy sauce mixture.
2. 2 Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water and bring to a boil. Place the dish with prawns onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

By IS15BJC

Ingredients

• ✓ brandy
• pork loin
• soy sauce
• sugar
• cornstarch
• egg
• salt
• canola oil
• tomato
• sugar
• green onion

Instructions

1. 1 Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
2. 2 Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
3. 3 Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

By Samantha Li

Ingredients

• ✓ brandy
• sweet potato
• butter
• brown sugar
• salt

Instructions

1. 1 Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain and set aside.
2. 2 In a large skillet over low heat, melt butter. Stir in brown sugar, brandy, and salt. Add sweet potatoes and stir to coat. Cook, stirring gently until sweet potatoes are heated through and thoroughly glazed.

By Kathy

Ingredients

• ✓ brandy
• butter
• brown sugar
• orange juice concentrate
• acorn squash

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon butter in a 9x13 inch baking dish. Coat pan evenly with melted butter.
2. 2 In a saucepan, mix the remaining butter, brown sugar, frozen orange juice concentrate, and brandy . Bring to a boil, and remove from heat.
3. 3 Place squash halves cut side down in the baking dish, and bake 30 minutes, or until easily pierced with a knife. Turn squash over, and drizzle with the sauce. Continue baking 15 minutes. Cool slightly before serving.

By ORNERY

Ingredients

• ✓ brandy
• raisin
• butter
• sweet potato
• brown sugar

Instructions

1. 1 Pour brandy over raisins in a small bowl, cover, and allow to stand for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish with the softened butter.
3. 3 Place sweet potatoes on a baking sheet, and bake in preheated oven until tender, about 30 minutes. Remove and allow to cool until cool enough to handle, then peel the potatoes and slice them 1/2 inch thick. Arrange the potato slices in the prepared baking dish, and sprinkle with sugar and brandy-soaked raisins.
4. 4 Return the sweet potatoes to the oven, and bake 30 to 40 minutes until hot and bubbly.

By Halo

Ingredients

• ✓ brandy
• carrot
• walnut oil
• honey
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
2. 2 Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

By Robyn Webb

Ingredients

• ✓ brandy
• sour cream
• brown sugar
• heavy cream
• sugar
• strawberry

Instructions

1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Ingredients

• ✓ brandy
• butter
• onion
• apple
• chicken liver
• heavy cream
• lemon juice
• salt
• black pepper
• butter

Instructions

1. 1 Set aside 1/2 cup butter to soften slightly.
2. 2 Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
3. 3 Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
4. 4 Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
5. 5 Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
6. 6 Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
7. 7 Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

By Patricia Travisano

Ingredients

• ✓ brandy
• onion
• mushroom
• chicken breast
• salt
• black pepper
• paprika
• chive
• parsley
• chicken broth
• mustard

Instructions

1. 1 Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
2. 2 In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

By Sara

Ingredients

• ✓ brandy
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• shrimp
• olive oil
• garlic
• shallot
• parsley
• oregano
• white wine

Instructions

1. 1 In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
2. 2 In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
3. 3 In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
4. 4 Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
5. 5 Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

By Kat

Ingredients

• ✓ brandy
• kasseri cheese
• water
• all-purpose flour
• olive oil
• lemon
• parsley

Instructions

1. 1 Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.
2. 2 Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.
3. 3 Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

By John Mitzewich

Ingredients

• ✓ brandy
• top round steak
• kosher salt
• black peppercorn
• butter
• sage
• thyme
• rosemary
• veal demi glace
• heavy cream
• roux

Instructions

1. 1 Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
2. 2 Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.
3. 3 Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

By Tina Franco

Ingredients

• ✓ brandy
• beef tenderloin
• brown mustard
• hot pepper sauce
• worcestershire sauce
• salt
• white pepper
• egg

Instructions

1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Ingredients

• ✓ brandy
• olive oil
• onion
• cayenne pepper
• chicken liver
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until soft, 5 to 7 minutes.
2. 2 Increase heat to high. Season onion with cayenne pepper and cook for just 10 seconds before adding the chicken livers; season with salt and black pepper. Cook and stir chicken livers until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove the pan from heat and pour brandy over the livers. Scrape the browned bits of food off the bottom of the pan with a wooden spoon. Stir and serve immediately.

By Dangerus Chef

Ingredients

• ✓ brandy
• mushroom
• beef oxtail
• water
• onion
• carrot
• parsnip
• turnip
• barley
• salt
• savory
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

Ingredients

• ✓ brandy
• butter
• olive oil
• beef sirloin steak
• salt
• black pepper
• heavy cream
• roquefort cheese
• flat leaf parsley

Instructions

1. 1 Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
2. 2 Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

By CASSUNFIRE

Ingredients

• ✓ brandy
• carrot
• butter
• brown sugar
• orange juice
• cornstarch
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
3. 3 Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.

By Joanne Marie

Ingredients

• ✓ brandy
• garlic
• grapeseed oil
• olive oil
• shrimp
• cacho de cabra pepper
• pisco
• salt
• cayenne pepper
• lime

Instructions

1. 1 Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. 2 Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

By damasio

Ingredients

• ✓ brandy
• picnic ham
• sea salt
• brown sugar
• sorghum syrup
• brown mustard
• mustard
• cinnamon
• nutmeg
• ginger
• clove
• coffee

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ham fat side-up on a rack in a roasting pan. Score ham fat in a crisscross design; season with sea salt.
3. 3 Mix brown sugar, sorghum syrup, brown mustard, brandy, dry mustard, cinnamon, nutmeg, and ginger together in a bowl for the basting mixture. Brush 1/3 basting mixture on top of ham and stick cloves into fat. Pour coffee into bottom of roasting pan.
4. 4 Cook ham in the preheated oven, brushing with remaining basting mixture every 30 minutes, until an instant-read thermometer inserted in the center reads 165 degrees F (74 degrees C), about 2 hours total.

By FMcLellen

Ingredients

• ✓ brandy
• quail
• sage
• pancetta
• butter
• beef stock
• white wine
• salt
• black pepper
• onion
• arborio rice
• parmigiano cheese

Instructions

1. 1 Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
2. 2 Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
3. 3 Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
4. 4 Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
5. 5 Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
6. 6 Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
7. 7 Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
8. 8 Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.

By paigetheblogger

Ingredients

• ✓ brandy
• black peppercorn
• beef top sirloin steak
• lemon pepper
• salt
• butter
• red wine
• garlic
• shallot
• green onion
• heavy cream
• sugar

Instructions

1. 1 Press crushed peppercorns into both sides of each steak; season with lemon pepper and salt.
2. 2 Melt butter in a large skillet over medium-high heat. Add wine and garlic; cook 1 minute. Add steaks; cook until desired doneness, about 5 minutes per side. Reduce heat to low.
3. 3 Pour brandy on steaks. Carefully light with a match; let flames burn off. Sprinkle shallot and green onions around steaks, followed by cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Season sauce with sugar; spoon over steaks.

By TFRIESEN

Ingredients

• ✓ brandy
• grapefruit
• salt
• black pepper
• chicken
• parsley
• bacon
• olive oil
• cognac
• chicken broth
• half-and-half
• cream

Instructions

1. 1 Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. Squeeze remaining skin and membranes into the bowl to extract as much juice as possible.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Stir together salt and pepper in a small bowl. Slip fingers beneath the skin of the chicken breast and thighs to loosen it from the meat. Rub salt mixture under skin, inside cavity, and over skin. Tuck half the suprêmes and a few parsley sprigs into chicken cavity. Transfer chicken, breast side up, to a rack in a baking dish or a cast-iron skillet.
4. 4 Tie legs together with kitchen twine; fold wing tips back and tuck under chicken. Halve bacon; drape over breast in a herringbone pattern, overlapping as needed. Drizzle with oil, coating any uncovered skin.
5. 5 Roast in the preheated oven for 40 minutes. Pour grapefruit juice over chicken. Continue roasting 35 to 40 minutes or until an instant-read thermometer inserted into thickest parts of thigh and breast registers 170°F. Tent with foil; let rest at least 15 minutes. Discard kitchen twine. Remove and reserve suprêmes from chicken cavity.
6. 6 For sauce, warm cognac in a small stainless-steel or copper (not nonstick) skillet over medium heat for a few seconds until shimmering at the edges. Remove from heat.
7. 7 Carefully ignite with a stick lighter or long match. Let burn for 1 minute. Add roasted grapefruit suprêmes, the broth, and half-and-half; heat through. Season to taste with salt and pepper.
8. 8 Serve chicken on a platter with remaining fresh suprêmes (or extra grapefruit wedges) and parsley sprigs. Spoon warm sauce over carved chicken.

By Nicholio

Ingredients

• ✓ brandy
• chicken breast
• butter
• bing cherry
• brown sugar
• chile sauce
• water
• worcestershire sauce
• onion
• raisin
• salt
• pepper

Instructions

1. 1 Preheat oven to Broil.
2. 2 Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
5. 5 Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
6. 6 Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

By gmistarzbellsouthnet

Ingredients

• ✓ brandy
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• beef tenderloin steak
• kosher salt
• black pepper
• butter
• shallot
• cognac
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ brandy
• cooking spray
• ground venison
• pork sausage
• onion
• onion sandwich bun
• egg
• bacon grease
• worcestershire sauce
• thyme
• red pepper flake
• seasoned salt
• garlic and herb seasoning
• black pepper
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray am 8x4-inch loaf pan with cooking spray.
2. 2 Mix together venison, pork sausage, and onion in a large bowl until thoroughly combined. Run water from the faucet briefly over onion buns, squeeze water out of buns, and break into small pieces. Add pieces of onion buns to meat mixture and mix until incorporated.
3. 3 Add eggs, brandy, bacon grease, Worcestershire sauce, thyme, red pepper flakes, seasoned salt, garlic and herb seasoning, black pepper, and sage to meat mixture; stir until well combined. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until browned and the juices run clear, 60 to 70 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Anastasia Daleiden

Ingredients

• ✓ brandy
• lobster tail
• butter
• shallot
• salt
• mushroom
• flour
• cognac
• milk
• creme fraiche
• heavy cream
• tarragon
• cayenne pepper
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3. 3 Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
4. 4 Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
5. 5 Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
7. 7 Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
8. 8 Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
9. 9 Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

By John Mitzewich

Ingredients

• ✓ brandy
• bacon drippings
• venison
• onion
• shiitake mushroom
• garlic
• red wine
• cognac
• beef bouillon
• bay leaf
• rosemary
• thyme
• black pepper
• baby carrot
• cornstarch
• water

Instructions

1. 1 Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2. 2 Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3. 3 Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4. 4 Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

By RUTHWARD

Ingredients

• ✓ brandy
• pork chop
• egg
• bread crumb
• butter
• olive oil
• mushroom
• onion
• red wine
• white wine
• butter
• worcestershire sauce
• balsamic vinegar
• sugar
• garlic
• aluminum foil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Dip pork chops in the egg and then in bread crumbs to coat.
3. 3 Heat butter and olive oil in a large skillet over medium heat. Add pork chops and cook until browned, about 3 minutes per side. Transfer to an oven-safe baking dish, leaving pan drippings in the skillet.
4. 4 Add mushrooms, onion, red wine, white wine, butter, Worcestershire sauce, balsamic vinegar, brandy, sugar, and garlic to the pan drippings. Bring to a simmer over medium heat and cook until mushrooms have softened, about 10 minutes. Pour over pork chops and cover baking dish with aluminum foil.
5. 5 Cook in the preheated oven until pork chops are no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Catmother MissKitty

Ingredients

• ✓ brandy
• worcestershire sauce
• tomato paste
• chicken stock
• onion
• butter
• black pepper
• salt
• bay leaf
• coriander
• cumin
• red pepper flakes
• garlic
• lemon juice
• red wine vinegar
• olive oil
• chicken liver

Instructions

1. 1 Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
2. 2 Remove livers to a second bowl; reserve marinade.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
4. 4 Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.

By FAIRDINKUM

Ingredients

• ✓ brandy
• nutmeg
• mushroom
• red potato
• celery
• carrot
• onion
• oregano
• bay leaf
• garlic
• thyme
• beef broth
• burgundy wine
• butter
• beef stew meat
• pepper
• salt
• all-purpose flour

Instructions

1. 1 Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat.
2. 2 Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch.
3. 3 Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour.
4. 4 Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl.
5. 5 Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.

By Leslie