Welcome to the Waggin Dragon .
A little info about your's truly:
My "handle" on the net is Donnalee and I am the sole owner
of Donnalee Enterprises-USA. I believe I've developed a
reputation for square and affordable deals. Most but not all
of my enterprises are listed and offered in this mall.
I don't offer anything related to porn or hate. Probably could
make a lot more $$ if I did, but it's not my way.
I will offer ONE gaming tip on games in Las Vegas.
Just remember One Thing. The percentages are in the
Houses favor. NEVER play more than you can afford to lose.
Lived in Las Vegas most of my life. It's a great place. Lot's of
stuff to do besides gamble. Tennis, golf, ski and snowboard
during the winter, shows, plays, horse shows, rodeos. You name
it--we got it. One thing tho. Don't expect your children to have
much to do on their own and they are Not welcome in the casino.
It really is an Adult playground.
Yes, I am in the gaming industry. As far as a real job goes, it
doesn't get any better!
Like a lot of you, I got tired of "browsing" the net and decided
to put myself in business. So I said to me, "Why not offer some
cool businesses and ad sites and make a little $$?" So I did!
Then I found really neat products to sell and opened a few stores.
Wow!! Then came eBay and products for eBay.
Well, you get the idea. THIS BECAME FUN!!!!
So Have Fun. Browse the site. Shop, get a business or just check
out the news or fun links. And enjoy the recipes. Might not be
low fat, But they taste GREAT!!
Donnalee
In business and need places to
advertise? Check out the Home
and Business Page. GOOD STUFF!!
advertise? Check out the Home
and Business Page. GOOD STUFF!!
WAGGIN DRAGON GOURMET
WELCOME
WELCOME
Join the Marketersvoice Newsletter
GREAT LITTLE NEWSLETTER SUPER TIPS & MORE
REAL GOURMET recipes
Guaranteed to tickle your taste buds.
Simple to exotic.
ENJOY!!
New added weekly
WARNING: NOT FOR WEIGHT WATCHERS
Guaranteed to tickle your taste buds.
Simple to exotic.
ENJOY!!
New added weekly
WARNING: NOT FOR WEIGHT WATCHERS
STEAK DIANE
INGREDIENTS:
SIRLOIN STEAKS
BUTTER
SHALLOTS
WORCESTERSHIRE SAUCE
SALT, PEPPER (ground)
PARSLEY
Put: (4) sirloin steaks, each about 6 ounces, between pieces of
waxed paper and pound to 1/2 inch thickness.
Heat: (2) tablespoons butter in small saucepan.
Add: (4) tablespoons of finely chopped shallots and cook until
shallots are lightly browned.
Add: (2) tablespoons of Worcestershire sauce and heat until
it bubbles. Turn heat down & keep sauce hot.
Heat in a 12 inch skillet or chafing dish: (6) tablespoons butter.
When it begins to brown, add steaks and cook for (3) minutes.
Turn and cook for 2 or three minutes longer, or until done to taste.
Transfer to serving dish and sprinkle with salt and a generous
amount of ground pepper.
Spread the shallot sauce over the steaks and sprinkle with
chopped parsley.
INGREDIENTS:
SIRLOIN STEAKS
BUTTER
SHALLOTS
WORCESTERSHIRE SAUCE
SALT, PEPPER (ground)
PARSLEY
Put: (4) sirloin steaks, each about 6 ounces, between pieces of
waxed paper and pound to 1/2 inch thickness.
Heat: (2) tablespoons butter in small saucepan.
Add: (4) tablespoons of finely chopped shallots and cook until
shallots are lightly browned.
Add: (2) tablespoons of Worcestershire sauce and heat until
it bubbles. Turn heat down & keep sauce hot.
Heat in a 12 inch skillet or chafing dish: (6) tablespoons butter.
When it begins to brown, add steaks and cook for (3) minutes.
Turn and cook for 2 or three minutes longer, or until done to taste.
Transfer to serving dish and sprinkle with salt and a generous
amount of ground pepper.
Spread the shallot sauce over the steaks and sprinkle with
chopped parsley.
STEAK AU POIVRE
(BLACK PEPPER STEAK)
INGREDIENTS:
SIRLOIN STEAK
PEPPERCORNS
DRY WHITE WINE
BRANDY (OPTIONAL)
BUTTER
COOKING OIL
WATERCRESS
WIPE A: 1 1/2 inch sirloin steak with a damp cloth. Dry carefully.
Coarsely crush : 2 tablespoons of peppercorns.
(use a wooden bowl and potato masher )
(or a mallet on a flat wooden cutting board)
( or a processor)
Pound crushed pepper into both sides of the steak with the flat
side of your mallet, cleaver or potato masher. (whatever works)
Steak should be Thickly covered. Let stand for two hours.
In a heavy skillet: heat one tablespoon of butter and one
teaspoon of cooking oil. Do use both to avoid burning butter.
Over High heat, sear steak quickly on both sides. Four to five
minutes on each side.
Remove steak to a Hot platter.
Stir 2/3 cup dry white wine and one tablespoon (optional) of
brandy into pan. Boil for two minutes while scraping up brown
meat drippings from bottom of pan.
Remove from heat and swirl in two tablespoons of butter.
Strain the sauce over the steak and garnish with watercress.
Note: If you want the loose bits from the pan--don't strain.
(BLACK PEPPER STEAK)
INGREDIENTS:
SIRLOIN STEAK
PEPPERCORNS
DRY WHITE WINE
BRANDY (OPTIONAL)
BUTTER
COOKING OIL
WATERCRESS
WIPE A: 1 1/2 inch sirloin steak with a damp cloth. Dry carefully.
Coarsely crush : 2 tablespoons of peppercorns.
(use a wooden bowl and potato masher )
(or a mallet on a flat wooden cutting board)
( or a processor)
Pound crushed pepper into both sides of the steak with the flat
side of your mallet, cleaver or potato masher. (whatever works)
Steak should be Thickly covered. Let stand for two hours.
In a heavy skillet: heat one tablespoon of butter and one
teaspoon of cooking oil. Do use both to avoid burning butter.
Over High heat, sear steak quickly on both sides. Four to five
minutes on each side.
Remove steak to a Hot platter.
Stir 2/3 cup dry white wine and one tablespoon (optional) of
brandy into pan. Boil for two minutes while scraping up brown
meat drippings from bottom of pan.
Remove from heat and swirl in two tablespoons of butter.
Strain the sauce over the steak and garnish with watercress.
Note: If you want the loose bits from the pan--don't strain.
GAME HENS WITH WILD RICE AND ORANGE SAUCE
Not For The Quickie Cook
INGREDIENTS:
Rock Cornish Game Hens
salt, pepper
butter
oranges
Grand Marnier
Chicken stock (canned O.K.)
flour
Wild Rice
Walnuts (optional)
GAME HENS:
Pre heat oven to 350o F.
Spread: four game hens with 1/2 cup butter. Sprinkle
with salt and pepper.
Arrange in a shallow roasting pan and bake for 50 to 60
minutes, turning the birds and basting frequently with
pan juices.
Remove and keep warm
SAUCE:
Remove the thin orange rind from one orange with a
veggie peeler and cut rind into tiny shreds. Place in pan
with water to cover, bring to a boil, turn down heat and
simmer for ten minutes. Drain and set aside.
Peel two oranges, removing All rind and All white
covering. (canned oranges O.K.) add to shredded rind.
Pour off excess butter in roasting pan and add: four
tablespoons of Grand Marnier and ignite. (HAVE A PAN
COVER HANDY IN CASE FLAME GETS OUT OF HAND)
This "burn off" of alcohol is Not a necessary step!
When flame burns out, stir in one cup of chicken stock
stir and cook for about ten minutes.
Stir in: one tablespoon of flour mixed to a paste with
soft butter and cook, stirring until sauce is slightly
thickened.
Add the shredded orange rind and sections and simmer
for two minutes.
Wild Rice: Two cups wild rice, cooked according to
package directions. (instant O.K.) with 1/4 cup butter
and salt and pepper to taste. 1/2 cup walnuts optional.
Place wild rice around edges of warm platter with the
hens in the middle. Spoon the orange sauce over the
hens. Place any extra in gravy boat. You won't want to
waste this sauce!!
Not For The Quickie Cook
INGREDIENTS:
Rock Cornish Game Hens
salt, pepper
butter
oranges
Grand Marnier
Chicken stock (canned O.K.)
flour
Wild Rice
Walnuts (optional)
GAME HENS:
Pre heat oven to 350o F.
Spread: four game hens with 1/2 cup butter. Sprinkle
with salt and pepper.
Arrange in a shallow roasting pan and bake for 50 to 60
minutes, turning the birds and basting frequently with
pan juices.
Remove and keep warm
SAUCE:
Remove the thin orange rind from one orange with a
veggie peeler and cut rind into tiny shreds. Place in pan
with water to cover, bring to a boil, turn down heat and
simmer for ten minutes. Drain and set aside.
Peel two oranges, removing All rind and All white
covering. (canned oranges O.K.) add to shredded rind.
Pour off excess butter in roasting pan and add: four
tablespoons of Grand Marnier and ignite. (HAVE A PAN
COVER HANDY IN CASE FLAME GETS OUT OF HAND)
This "burn off" of alcohol is Not a necessary step!
When flame burns out, stir in one cup of chicken stock
stir and cook for about ten minutes.
Stir in: one tablespoon of flour mixed to a paste with
soft butter and cook, stirring until sauce is slightly
thickened.
Add the shredded orange rind and sections and simmer
for two minutes.
Wild Rice: Two cups wild rice, cooked according to
package directions. (instant O.K.) with 1/4 cup butter
and salt and pepper to taste. 1/2 cup walnuts optional.
Place wild rice around edges of warm platter with the
hens in the middle. Spoon the orange sauce over the
hens. Place any extra in gravy boat. You won't want to
waste this sauce!!
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