Wolfe Pit Videos

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Monday, December 15, 2014

Cheesesteak Egg Rolls

Ingredients

  • 20 - Egg Roll Wrappers
  • 1 lb - Rib eye steak (sliced thin)
  • 1 Cup - Bell Pepper (sliced thin)
  • 1 Cup - Onion (sliced thin)
  • 1 Cup - Shredded Mozzarella Cheese
  • 1 Egg
  • Vegetable Oil
  • Salt
  • Pepper
  • Granulated Garlic
Directions
  • Add 2 TBS vegetable oil to a large skillet over high heat and saute the steak for 2-3 minutes and remove.
  • Add 1 TBS vegetable oil to the same skillet over medium heat and saute the peppers and onions 2-3 minutes, then add salt and pepper and mix well.
  • Place all of the steak, peppers and onions onto paper towels to remove excess moisture and allow to cool.
  • Mix in mozzarella cheese in with cooled mixture.
  • Brush egg was onto the outside edges of the 2 egg roll wrappers (stacked), place 2 TBS of filling in the center and roll up ensuring all sides are sealed.
  • Deep fry in 350º oil for 2-3 minutes or until golden brown.
Enjoy



Friday, December 12, 2014

Parmesan Dijon Chicken Breast and Pork Chops

Monday, December 8, 2014

Stuffed Peppers - Stuffed Bell Peppers with Pulled Pork Recipe

Monday, December 1, 2014

Steak Diane - How to make Steak DianeThe Wolfe Pit

Ingredients

  • 4 - Sirloin or NY Strip Steaks (trimmed)
  • 1 Cup - Heavy Cream
  • 1/3 Cup - Brandy
  • 1 TBS - Dijon Mustard
  • 2 TBS - Worcestershire Sauce
  • 2 - Garlic Cloves (minced)
  • 1 TBS - Olive Oil
  • 4 oz - Mushrooms
  • 3 - Shallots (minced)
  • Salt and Pepper
  • 1/4 Cup - Chopped Parsley
Directions
  • Liberally season both sides of room temperature steaks.
  • Sear on both sides over medium high heat for 1 minute per side.
  • Remove steaks, add olive oil, shallots, garlic, mushrooms and saute 2-3 minutes.
  • Deglaze pan with brandy and cook for 1-2 minutes.
  • Add Dijon mustard, Worcestershire, cream and bring to a light simmer.
  • Add steaks back into the pan and let simmer in the sauce 5-7 minutes for rare to mid rare.
  • Remove steaks, taste for seasoning and stir in chopped parsley.
Enjoy!




Tuesday, November 25, 2014

Sweet Potato Casserole


Ingredients
  • 4-5 Large Sweet Potatoes (4 cups cooked)
  • 1/2 Cup - White Sugar
  • 1/2 Cup - Milk
  • 2 - Eggs
  • 4 TBS - Butter
  • 1/2 tsp - Salt
  • 1/2 tsp - Vanilla Extract
Topping

  • 1 Cup - Pecans
  • 1/2 Cup - Brown Sugar
  • 1/3 Cup - All Purpose Flour
  • 3 TBS - Butter
Directions
  • Bake sweet potatoes at 375º for one our or until fork tender.
  • Allow potatoes to cool and then peel.
  • In a large mixing bowl combine, potatoes, sugar, milk, eggs, butter, salt and vanilla.
  • Mash or mix until smooth and transfer to a 9x13 baking dish.
  • In a medium bowl combine brown sugar, flour and butter and mix until crumbly.
  • Add pecans and mix until well coated.
  • Spread an even layer of the topping on top of the potatoes.
  • Bake in a 325º for 30 minutes or until golden brown.
  • Let cool for 10 minutes.
Enjoy!


Monday, November 24, 2014

Broccoli Casserole

Ingredients

  • 12 oz Bag - Fresh Broccoli
  • 10.75 oz Can - Cream of Mushroom Soup
  • 1 1/4 Cup - Milk
  • 1.5 Cups - French Fried Onions
  • 1/2 tsp - Granulated Garlic
  • 1/2 tsp - Granulated Onion
  • 1/2 tsp - Black Pepper
  • 1/4 tsp - Salt
Directions
  • Combine soup, milk, garlic, onion, black pepper and salt in a medium skillet or pan and bring to a boil over medium heat.
  • Stir in broccoli, cover and cook for 5 minutes.
  • Stir in 1/2 fried onions, then sprinkle the remaining onions on top.
  • Place in a 350º oven for 15-20 minutes or until bubbly and golden brown.
Enjoy!