Misc. Online Recipes - Bill's all time favorites!

Watercress Soup 4 servings
1 bunch watercress, stems removed 1 cup chopped zucchini 1 cup chopped leeks 1 cup chopped, peeled potatoes 1/2 cup chopped Boston lettuce 1/2 cup snipped parsley leaves and stems 1/4 cup sliced green onion 3 teaspoons chicken bouillon granules 2 cups water 1 cup whipping cream Dairy sour cream Green onion tops, finely cut Salt and pepper	In a large saucepan, combine watercress, zucchini, leeks, potatoes, lettuce, parsley, the 1/4 cup onion, and bouillon granules. Add water. Simmer, covered, for 10 to 15 minutes, till potatoes are tender. Pour half at a time into blender container; blend till very fine. Strain; discard vegetables. Season broth to taste with salt and pepper. Add whipping cream; heat through (do not boil). Combine sour cream, green onion tops, and salt and pepper to taste; spoon atop each serving.
Pepper Steak 4 servings
4 8-ounce sirloin steaks, 1 inch thick Salt 1 tablespoon whole black peppercorns, cracked 1/2 cup chopped shallots 1/4 cup Cognac 1 tablespoon butter 1 tablespoon all-purpose flour 1/2 cup beef broth 1/2 cup whipping cream 1/4 cup Cognac	Sprinkle steaks with salt. Press 1 tablespoon crushed peppercorns into both sides of the steaks. In large skillet, brown steaks quickly in 3 tablespoons of butter, about 2 to 3 minutes per side. Remove steaks to plate; sprinkle with 1 tablespoon peppercorns. Add shallots to skillet and cook till tender but not brown. Remove from heat. Add 1/4 cup Cognac; ignite: When flame has gone out, replace skillet over heat. Add 1 tablespoon butter. Shake together flour and beef broth; add to skillet. Add cream; cook and stir till thickened and bubbly. Return steaks to skillet. Add 1/4 cup Cognac. Cook, uncovered, over medium heat for 8 to 10 minutes, turning steaks once. Season to taste with salt.
Marinated Lamb 4 servings
2 cups dry red wine 1 tablespoon salt 1 tablespoon dried oregano 1 tablespoon dried thyme 2 teaspoons coarse pepper 1/4 cup chopped onion 1/4 cup chopped parsley 3 tablespoons soy sauce 2 tablespoons lemon juice 1 8-bone rack of lamb with back fat removed, or 8 lamb chops	Combine wine, salt, oregano, thyme and coarse pepper. Stir in onion, parsley, soy sauce, and lemon juice. Place rack of lamb or chops in container; pour mainade atop. Refrigerate overnight (for rack) or several hours (for chops), turning lamb occasionally. Remove meat from marinade. Slice between bones of rack. Grill over medium coals for approximately 25 minutes, turning occasionally.