THE STAG COOK

Prep 15 minutes Cook 30 minutes Ingredients:  Betty Crocker Brownie Mix Pretzels  Sea Salt Caramel Sauce 1. Start with a box of Betty Crocker Fudge Brownies 2. Prepare the brownie batter according to the package instructions. Pour about 1/3 of the batter into the bottom of a 9x13 inch baking pan (grease it with some oil or cooking spray)  Spread the batter so that it forms an even layer to coat the bottom of the pan. 3, Lay the pretzels in an even layer on top of the brownie batter, then add a second layer. 4. Spoon the rest of the brown batter on top of the pretzel layer (do it in small clumps)  Bake brownies in the oven at 350 degrees for 30 minutes (or well done) 5. Pull the pan out of the oven, let cool. Spoon caramel sauce on top of brownies. 6. Smooth it out in an even layer.  Sprinkle with coarse SEA SALT (NOT TABLE SALT)  7. Cut into bars. 

4 tbsp. vegetable oil 4 cloves garlic, crushed 3 med. onions, sliced lengthwise 2 lg. chicken breasts, boned and cut in 2 inch pieces 1 tsp. chili powder 1 tsp. black pepper 1 tbsp. curry powder 2 tbsp. sugar 7 tbsp. brown sugar 2 tsp. salt 1 tsp. ginger powder 2 tbsp. soy sauce 1 c. water 3/4 c. coconut milk 3 med. potatoes, cubed (optional) 1 med (1 lbs) eggplant 2 tbsp. butter mixed with 2 tbsp. flour (Thickener) Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds.  Add garlic; fry until brown.  Add onions; stir fry 3 minutes.  Add curry powder.  Remove onions and set aside.Heat remaining oil in pot. Add chicken  Stir fry 3 minutes. Add sugar, brown sugar, chili powder, ginger, black pepper, salt, soy sauce and water. Mix in potatoes (optional: add chopped eggplant) Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes. Mix in onions and coconut milk. Co...

2 white onions, chopped finely 4 tablespoons butter (two for cooking the onion, and two to make the roux) 2 tablespoons flour 1 cup milk salt and pepper 3 tablespoons heavy cream Cook the onions in 2 tablespoons butter until they are very soft (about 12 minutes). They should not brown. In a saucepan, melt the other 2 tablespoons of butter and incorporate the flour, stirring over low heat for two minutes. Gradually whisk in the milk, blending well after each addition.  Cook the sauce over low to medium heat until it thickens and comes just to a boil. Remove from heat and stir in the cooked onions and heavy cream. Makes about 1 1/3 cups sauce.

2 onions, finely chopped 2 tablespoons butter 2 tablespoons flour 2 cups beef bouillon salt pepper Cook the onions on low heat in the butter for about five minutes (don't brown them). Mix in the flour and brown it for 5 minutes, stirring with a wooden spoon. Slowly stir in the bouillon and bring to a boil. Simmer the sauce on low to medium heat for 20 minutes. Season with salt and pepper to taste. You can strain the sauce if you wish. Makes 2 cups

1/4 cup butter 1/4 cup flour 1 1/2 cups chicken stock 1/2 cup heavy cream salt and white pepper Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition. Whisk in the cream and cook on medium heat until thickened and nearly boiling. Season to taste with salt and pepper. Makes two cups.

This recipe is for one cup of sauce - multiply it as needed.  2 tablespoons butter 2 tablespoons flour 1 cup water or chicken stock (preferred) salt and pepper  Melt the butter over low heat and stir in the flour with a wooden spoon.  Cook while stirring for two minutes.  Add the water or stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition.  When you've added about half the liquid, you can add the rest all at once. Continue warming on low to medium heat until sauce thickens.  Whisk as needed to prevent it from getting lumpy.  Remove from heat and add salt and pepper to taste. Makes 1 cup.

Ingredients: 10 tablespoons maple syrup  2 tablespoons soy sauce  3 tablespoon brown sugar 2 tablespoon grated fresh ginger  1 tablespoon apple vinegar 1 tablespoon water  4 salmon fillets  1 scallion, sliced thin (white part plus about 2-3 inches of the green) 1 tablespoon toasted sliced almonds (optional) Directions:  In a small bowl whisk together the syrup through cornstarch solution until smooth.  Place the fillets skin-side-down in a shallow baking pan.  Pour the syrup mixture over the salmon. Bake 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking. Sprinkle with scallion and almonds before serving. Middle Fillet This fillet is one of the thickest cuts at about a 2″ thickness, coming from the middle section of the fish. The best way to cook the thicker fillets is to use 400° as the set temperature and bake the fish for 18-20 minutes. If a lower hea...