World Best Steak's Recipes: August 2016

Sunday, August 28, 2016

new york strip chicago style

Ingredients

Servings: 2
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon white sugar
2 tablespoons apricot preserves
2 (1/2 pound) new york strip steaks, 1 inch thick
salt and pepper to taste

Recipe

Preparation Time:

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in a shallow glass dish, mix the olive oil, garlic, cinnamon, sugar, and apricot preserves. mix well, as the preserves tend to stick until warm.
with a knife, make several shallow slashes in both sides of the steaks. sprinkle with salt and pepper. place steaks in the dish with the sauce, and turn to coat. cover with plastic wrap, and refrigerate for at least 1 hour.
preheat grill for high heat.
lightly oil the grill grate. place steaks on the grill, and discard any remaining sauce. grill steaks 10 minutes, turning occasionally, or to desired doneness.

sirloin marinara

Ingredients

Servings: 8
2 tablespoons olive oil
1 onion, thinly sliced
2 pounds top sirloin steak, sliced
2 cups chunky pasta sauce
2 cloves garlic, minced
1/2 cup red

Recipe

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heat the oil in a 10 inch skillet over medium high heat. add the onions and saute until tender, about 5 minutes. add the steak strips, turning so that all sides get browned, about 10 minutes.
add the tomato sauce, garlic and red . reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

korean marinated flank steak

Ingredients

Servings: 6
4 cloves garlic
1 teaspoon minced fresh ginger
1 onion, roughly chopped
2 1/2 cups low sodium soy sauce
1/4 cup toasted sesame oil
3 tablespoons worcestershire sauce
2 tablespoons unseasoned meat tenderizer
1 cup white sugar
2 pounds beef flank steak, trimmed of excess fat

Recipe

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place garlic, ginger, and onion in the bowl of a blender. add soy sauce, sesame oil, worcestershire sauce, meat tenderizer, and sugar. puree until smooth.
pour the marinade into a resealable plastic bag or glass bowl. score the flank steak and place into the marinade. marinate overnight in the refrigerator.
preheat a grill for medium-high heat.
grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

Fuzzy's Chipotle Flank Steak

Ingredients

Servings: 6
2 tablespoons olive oil
2 (7 ounce) cans chipotle peppers
2 pounds flank steak

Recipe

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puree olive oil and chipotle peppers in a blender until smooth. spread over flank steak, and marinate in the refrigerator overnight.
preheat a grill for medium-high heat.
grill the flank steak to desired doneness, about five minutes per side for medium.

Saturday, August 27, 2016

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

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in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

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in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

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preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

sweet heat beef teriyaki marinade

Ingredients

Servings: 4
marinade:
1/2 cup kikkoman teriyaki marinade & sauce
1/3 cup orange marmalade
1 teaspoon kikkoman sriracha hot chili sauce, or more to taste
1 large clove garlic, minced
1 pound (1 inch thick) beef top sirloin steak
1 summer squash, cut into 1-inch pieces*
1 medium red or green bell pepper, cut into 1 1/2-inch pieces

Recipe

cut beef steak into 1-1/4 inch pieces. combine marinade ingredients in a bowl, stirring well. reserve 2 tablespoons marinade. place half of remaining marinade and beef in food safe plastic bag; turn to coat. place remaining marinade, squash and bell pepper in another food-safe plastic bag. close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
remove beef and vegetables from marinade; discard marinade. alternately thread beef and vegetables evenly four 15-inch metal skewers.
place kabobs on grid over medium, ash-covered coals. grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees f) to medium (160 degrees f) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

Soy And Honey Lamb Chops

Ingredients

Servings: 4
1/2 cup honey
1/4 cup soy sauce
1 pinch crushed red pepper flakes
1 pinch freshly ground black pepper, or to taste
4 center-cut boneless lamb chops - 1/2-inch thick
2 teaspoons canola oil, or as needed
salt to taste
1 large sweet onion, sliced

Recipe

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preheat an outdoor grill for high heat, and lightly oil the grate.
mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. the juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees f (63 degrees c).
while chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. grill onion slices until they are translucent and browned, 3 to 4 minutes per side. to serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

Grilled Portobellos Sauteed In

Ingredients

Servings: 4
4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white

Recipe

preheat grill for high heat.
place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

tasty tuna steak

Ingredients

Servings: 2
1 tablespoon olive oil
1 1/2 teaspoons whole fennel seeds
3 cloves garlic, minced
1 red bell pepper, cut into thin strips
3/4 cube fish bouillon, crushed
1/2 lemon, juiced
2 tablespoons dry white
1 head baby bok choy, cleaned and sliced
salt and black pepper to taste
1 1/2 teaspoons fennel seeds, crushed
1 (8 ounce) tuna steak
1 tablespoon olive oil

Recipe

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heat 1 tablespoon of olive oil in a skillet over medium heat. stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. stir in the garlic and red bell pepper; cook and stir for 2 minutes. stir in the fish bouillon until dissolved, then add the lemon juice, white , and bok choy. cook and stir until the bok choy is tender, about 5 minutes.
meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. press the tuna steak into the salt mixture on both sides. heat the remaining tablespoon of olive oil in a separate skillet over high heat. place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
cut the tuna into 1/4-inch thick slices and arrange a serving platter. top with the bok choy mixture to serve.

Skirt Steak

Ingredients

Servings: 4
1 (12 fluid ounce) bottle irish (such as guinness®)
1/4 cup olive oil
1/3 cup red vinegar
3 tablespoons dark brown sugar
3 cloves garlic, chopped
1 tablespoon hot pepper sauce (such as crystal ®)
2 pounds skirt steak, or more to taste

Recipe

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whisk , olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. add steak to marinade and turn to coat. cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
preheat an outdoor grill for high heat, and lightly oil the grate.
remove steak from marinade and shake off any excess. discard marinade.
cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). let rest for 2 to 3 minutes before serving.

Grilled Cilantro Salmon

Ingredients

Servings: 6
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Recipe

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in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
preheat an outdoor grill for high heat.
lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Grilled Cilantro Salmon

Ingredients

Servings: 6
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Recipe

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in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
preheat an outdoor grill for high heat.
lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Friday, August 26, 2016

asian beef with snow peas

Ingredients

Servings: 4
3 tablespoons soy sauce
2 tablespoons rice
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Recipe

Preparation Time:

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in a small bowl, combine the soy sauce, rice , brown sugar and cornstarch. set aside.
heat oil in a wok or skillet over medium high heat. stir-fry ginger and garlic for 30 seconds. add the steak and stir-fry for 2 minutes or until evenly browned. add the snow peas and stir-fry for an additional 3 minutes. add the soy sauce mixture, bring to a boil, stirring constantly. lower heat and simmer until the sauce is thick and smooth. serve immediately.

strip steak with red cream sauce

Ingredients

Servings: 6
1 tablespoon vegetable oil
2 red onions, sliced
1 (8 ounce) package button mushrooms, sliced
1 tablespoon vegetable oil
6 new york strip steaks
salt and ground black pepper to taste
1 cup red zinfandel
1 cup beef broth
2 tablespoons dijon mustard
1 cup heavy whipping cream

Recipe

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heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. transfer onion-mushroom mixture to a bowl.
coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. pat each steak dry with paper towels and season with salt and black pepper. place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. remove steaks from skillet.
pour red zinfandel into skillet; scrape up and dissolve any bits of browned food in the skillet. whisk beef broth and dijon mustard into mixture and bring to a boil. cook mixture, stirring often, until slightly reduced, about 5 minutes. slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. transfer mushrooms and steaks to sauce and serve steaks topped with sauce.

slow cooker mongolian beef

Ingredients

Servings: 4
1 pound flank steak, cut into bite-size pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce

Recipe

Preparation Time:

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place flank steak and cornstarch into a resealable plastic bag. shake the bag to evenly coat the flank steak with the cornstarch. allow to steak rest for 10 minutes.
heat olive oil in a large skillet over medium-high heat. cook and stir steak until evenly browned, 2 to 4 minutes. place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. cook on low setting for about 4 hours.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

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in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

the best chicken fried steak

Ingredients

Servings: 4
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Recipe

Preparation Time:

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pound the steaks to about 1/4-inch thickness. place 2 cups of flour in a shallow bowl. stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, tabasco sauce, and garlic. dredge each steak first in the flour, then in the batter, and again in the flour. pat the flour the surface of each steak so they are completely coated with dry flour.
heat the shortening in a deep cast-iron skillet to 325 degrees f (165 degrees c). fry the steaks until evenly golden brown, 3 to 5 minutes per side. place fried steaks on a plate with paper towels to drain. drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
return the skillet to medium-low heat with the reserved oil. whisk the remaining flour into the oil. scrape the bottom of the pan with a spatula to release solids into the gravy. stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. season with kosher salt and pepper. spoon the gravy over the steaks to serve.

restaurant style beef and broccoli

Ingredients

Servings: 4
1/3 cup oyster sauce
2 teaspoons asian (toasted) sesame oil
1/3 cup
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
3/4 pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Recipe

Preparation Time:

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whisk together the oyster sauce, sesame oil, , soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. remove the broccoli from the wok, and set aside.
pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

beef yakitori

Ingredients

Servings: 4
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2 green onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground ginger
1 pound sirloin steak, cubed

Recipe

Preparation Time:

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in a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
thread the meat skewers. (if you are using wooden skewers, soak them 30 minutes first.) place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. cover, and chill for a minimum of 4 hours.
preheat grill for high heat, and position grate 5 inches from coals.
brush grate with oil, and place skewers on grill. grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

flip flop grilled chicken

Ingredients

Servings: 8
3/4 cup butter
2 (12 fluid ounce) cans or bottles
1 tablespoon steak seasoning
1 1/2 teaspoons seasoning salt
1 dash black pepper
8 boneless, skinless chicken breast halves
3 medium green bell peppers, thinly sliced

Recipe

Preparation Time:

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preheat an outdoor grill for high heat.
melt the butter in a saucepan over medium heat. mix in the , steak seasoning, seasoning salt, and black pepper. coat the chicken with this mixture.
lightly oil the grill grate. arrange chicken breasts on the grill. cook for about 20 minutes, brushing frequently with the mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. discard any remaining mixture. top chicken with green bell pepper slices to serve.

lamb chops for the slow cooker

Ingredients

Servings: 6
6 boneless lamb chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

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place lamb chops in slow cooker. combine remaining ingredients and pour over lamb chops.
cook on low setting for 6 hours, until internal temperature of lamb has reached 145 degrees f (63 degrees c).

Lamb Chops With Apple Curry Sauce

Ingredients

Servings: 4
4 (1 inch thick) boneless lamb chops
vegetable oil
salt and pepper to taste
1 large onion, diced
1 large apple, cored and diced
1 1/2 cups unsweetened applesauce
2 cups apple juice
1/4 cup margarine
2 tablespoons chicken bouillon granules
1 clove garlic, crushed
3 tablespoons ground curry powder, or to taste
salt and pepper to taste

Recipe

Preparation Time:

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season lamb chops with salt and pepper. in a large skillet over medium-high heat, brown lamb chops in a small amount of oil, flipping once to brown both sides. arrange chops in a 9x13 inch baking dish.
in the same skillet, melt margarine over medium heat. cook and stir onions and apples in margarine until caramelized. stir in applesauce, apple juice, chicken bouillon, garlic, and curry powder. season to taste with salt and pepper. pour over chops, and cover dish with foil.
bake in a preheated 400 degrees f (200 degrees c) for 40 minutes, or until lamb chops are cooked through.

Molasses Brined Lamb Chops

Ingredients

Servings: 4
1/2 cup kosher salt
1/2 cup molasses
4 whole cloves
1 cup boiling water
7 cups cold water
4 (2 1/4 inch thick) center cut, bone-in lamb chops
1/2 teaspoon vegetable oil

Recipe

Preparation Time:

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combine salt, molasses, cloves, and boiling water in a large container. stir until molasses and salt are dissolved; let cool to room temperature.
pour cold water into molasses mixture; stir to combine.
completely submerge lamb chops in molasses mixture. cover container and refrigerate for 6 hours.
remove lamb chops from brine and pat dry with paper towels. lightly oil each chop.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
place lamb chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. transfer to a medium-high area of the grill and cook lamb until it is slightly pink in the center, 6 to 8 minutes per side. an instant-read thermometer inserted into the center of the chop should read 145 degrees f (63 degrees c).

Slow-cooker Pepper Steak

Ingredients

Servings: 6
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

San Francisco Lamb Chops

Ingredients

Servings: 4
1 tablespoon vegetable oil
4 (3/4 inch-thick) boneless lamb chops, trimmed
1 clove garlic, minced
1/4 cup beef broth
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons vegetable oil
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon vegetable oil in a skillet over medium heat. brown chops in hot oil, about 5 minutes per side; remove lamb to a plate, reserving oil in skillet.
cook and stir garlic in reserved drippings until fragrant, about 1 minute. whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, dissolving brown sugar. return lamb chops to skillet and pour soy sauce mixture over the chops. bring sauce to a boil, cover skillet, and reduce heat to low. simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
transfer chops to a serving platter. whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer until thickened, about 5 minutes. pour sauce over chops to serve.

garlic chicken fried chicken

Ingredients

Servings: 4
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.
heat the oil in an electric skillet set to 350 degrees f (175 degrees c). dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and serve.

beef yakitori

Ingredients

Servings: 4
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2 green onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground ginger
1 pound sirloin steak, cubed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
thread the meat skewers. (if you are using wooden skewers, soak them 30 minutes first.) place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. cover, and chill for a minimum of 4 hours.
preheat grill for high heat, and position grate 5 inches from coals.
brush grate with oil, and place skewers on grill. grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

balsamic skirt steak

Ingredients

Servings: 3
1 cup soy sauce
3/4 cup balsamic vinegar
1 (1 1/2-pound) skirt steak
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for high heat, and lightly oil the grate.
whisk soy sauce and balsamic vinegar together in a large glass or ceramic bowl. add skirt steak and turn to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator, 30 to 45 minutes.
remove skirt from the marinade, and shake off excess. discard remaining marinade. season steak with salt.
cook steak until it begins to firm and is reddish-pink and juicy in the center, 3 to 6 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

thai beef

Ingredients

Servings: 6
2 tablespoons coriander seeds, coarsely cracked
1/2 cup firmly packed dark brown sugar
1/4 cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 1/2 pounds flank steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

place flank steak in the freezer for 20 minutes.
whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
lay steak slices in a single layer on the rack of the prepared broiler pan.
cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

asian beef with snow peas

Ingredients

Servings: 4
3 tablespoons soy sauce
2 tablespoons rice
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, combine the soy sauce, rice , brown sugar and cornstarch. set aside.
heat oil in a wok or skillet over medium high heat. stir-fry ginger and garlic for 30 seconds. add the steak and stir-fry for 2 minutes or until evenly browned. add the snow peas and stir-fry for an additional 3 minutes. add the soy sauce mixture, bring to a boil, stirring constantly. lower heat and simmer until the sauce is thick and smooth. serve immediately.

broccoli beef i

Ingredients

Servings: 4
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, combine flour, broth, sugar, and soy sauce. stir until sugar and flour are dissolved.
in a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. stir in broth mixture, ginger, garlic, and broccoli. bring to a boil, then reduce heat. simmer 5 to 10 minutes, or until sauce thickens.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

Turkish Kebabs

Ingredients

Servings: 6
marinade:
2 large onions, chopped
2 garlic cloves, crushed
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 pinch curry powder
1 teaspoon salt
1 pound beef flank steak, thinly sliced
tzatziki sauce:
8 ounces sour cream
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. mix well; add the sliced beef and toss to coat. cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. mix well; cover the bowl with plastic wrap and refrigerate overnight.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
remove the meat from the marinade mixture, brushing off extra onions. spread the slices on a baking sheet without overlapping, and salt to taste. broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.
divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.

chinese pepper steak

Ingredients

Servings: 4
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

slice the steak into 1/2-inch thick slices across the grain.
whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. place the steak slices into the marinade, and stir until well-coated.
heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. repeat twice more, with the remaining beef, and set the cooked beef aside.
return all the cooked beef to the hot wok, and stir in the onion. toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Rempel Family Meatloaf

Ingredients

Servings: 6
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers
3/4 cup shredded cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
stir the ground beef, crushed crackers, cheddar cheese, and onion soup mix in a large bowl until well combined. whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. press into a 9x5 inch loaf pan.
bake in preheated oven until the meatloaf reaches 160 degrees f (71 degrees c) and is no longer pink in the center, 45 to 60 minutes.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

soy marinated skirt steak

Ingredients

Servings: 4
1 1/2 cups sweet soy sauce (indonesian kecap manis)
1 cup
1 cup pineapple juice
1 cup mirin
1/2 cup reduced-sodium soy sauce
1/4 bunch fresh cilantro, chopped
1 tablespoon white sugar
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon chopped scallions (green onions)
1 tablespoon chile paste (optional)
1 (1 pound) skirt steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk sweet soy sauce, , pineapple juice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions, and chile paste together in a large glass or ceramic bowl. add skirt steak and toss to coat. cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
remove meat from marinade, and shake off excess. pour marinade into a saucepan; bring to a boil and cook until sauce is reduced by half, about 10 minutes. strain sauce into a bowl.
cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). transfer steak to a plate and let rest, about 5 minutes. serve steak with sauce.

broccoli beef i

Ingredients

Servings: 4
1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small bowl, combine flour, broth, sugar, and soy sauce. stir until sugar and flour are dissolved.
in a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. stir in broth mixture, ginger, garlic, and broccoli. bring to a boil, then reduce heat. simmer 5 to 10 minutes, or until sauce thickens.

lamb chops for the slow cooker

Ingredients

Servings: 6
6 boneless lamb chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb chops in slow cooker. combine remaining ingredients and pour over lamb chops.
cook on low setting for 6 hours, until internal temperature of lamb has reached 145 degrees f (63 degrees c).

Grilled Cilantro Salmon

Ingredients

Servings: 6
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
preheat an outdoor grill for high heat.
lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

garlic lamb chops with black mushrooms

Ingredients

Servings: 4
1 cup chicken broth
1 ounce dried black chanterelle mushrooms
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1/4 teaspoon hot-pepper flakes
2 teaspoons sesame oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
4 boneless lamb chops, 1/2-inch thick

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring the chicken broth to a boil in a small saucepan. add the dried mushrooms, and simmer over low heat for about 10 minutes. in a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. set aside.
heat the sesame oil in a large nonstick skillet over medium heat. add the lamb chops, and brown for about 2 minutes on each side. add the garlic and ginger; cook and stir until fragrant. stir in the soy sauce mixture, and bring to a boil. reduce the heat to low, and simmer for 5 minutes, uncovered.
remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. stir the mushrooms and chicken broth into the pan with the lamb chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the lamb chops are cooked through.
to serve, place lamb chops serving plates, and spoon equal amounts of the mushroom sauce over them.

Slow-cooker Pepper Steak

Ingredients

Servings: 6
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

hungarian lamb chops

Ingredients

Servings: 3
4 lamb chops
salt and pepper to taste
1/4 cup all-purpose flour
1 cup sour cream
1/4 cup dry
1/4 cup ketchup
1 teaspoon worcestershire sauce
1/4 teaspoon paprika
1 bay leaf

Recipe

season lamb chops with salt and pepper to taste. dredge seasoned chops in flour. heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). pour off fat.
in a medium bowl combine the sour cream, , ketchup, worcestershire sauce, paprika and bay leaf. mix together and pour mixture over chops in skillet. cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. an instant-read thermometer inserted into the center of a chop should read 145 degrees f (63 degrees c).

grilled tuna steaks with grape and caper salsa

Ingredients

Servings: 4
2 cups red seedless grapes, halved
1/3 cup capers, drained and rinsed
1 shallot, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste
4 (8 ounce) tuna steaks
1/4 cup fresh lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat and lightly oil grate.
stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. place tuna steaks a plate, and brush with lemon juice. season with salt and pepper to taste.
cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. serve with the grape and caper salsa.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

restaurant style beef and broccoli

Ingredients

Servings: 4
1/3 cup oyster sauce
2 teaspoons asian (toasted) sesame oil
1/3 cup
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
3/4 pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the oyster sauce, sesame oil, , soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. remove the broccoli from the wok, and set aside.
pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

garlic chicken fried chicken

Ingredients

Servings: 4
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.
heat the oil in an electric skillet set to 350 degrees f (175 degrees c). dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and serve.

Grilled Portobellos Sauteed In

Ingredients

Servings: 4
4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white

Recipe

preheat grill for high heat.
place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

slow cooker mongolian beef

Ingredients

Servings: 4
1 pound flank steak, cut into bite-size pieces
1/4 cup cornstarch
2 teaspoons olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large green onions, sliced diagonally into 1/2 inch pieces
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 teaspoon minced fresh ginger root
1/2 cup hoisin sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

place flank steak and cornstarch into a resealable plastic bag. shake the bag to evenly coat the flank steak with the cornstarch. allow to steak rest for 10 minutes.
heat olive oil in a large skillet over medium-high heat. cook and stir steak until evenly browned, 2 to 4 minutes. place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. cook on low setting for about 4 hours.

Salsa Cube Steaks

Ingredients

Servings: 4
1 pound beef cube steak
1/2 teaspoon ground cumin
salt and pepper to taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
water as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. cover with foil.
bake at 375 degrees f (190 degrees c) for 30 to 40 minutes.

lamb chops for the slow cooker

Ingredients

Servings: 6
6 boneless lamb chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb chops in slow cooker. combine remaining ingredients and pour over lamb chops.
cook on low setting for 6 hours, until internal temperature of lamb has reached 145 degrees f (63 degrees c).

Grilled Cilantro Salmon

Ingredients

Servings: 6
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4 salmon steaks
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. heat until the honey is easily stirred, about 5 minutes. remove from heat, and let cool slightly.
place salmon steaks in a baking dish, and season with salt and pepper. pour marinade over salmon, cover, and refrigerate 10 minutes.
preheat an outdoor grill for high heat.
lightly oil grill grate. place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Thursday, August 25, 2016

the best chicken fried steak

Ingredients

Servings: 4
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

pound the steaks to about 1/4-inch thickness. place 2 cups of flour in a shallow bowl. stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, tabasco sauce, and garlic. dredge each steak first in the flour, then in the batter, and again in the flour. pat the flour the surface of each steak so they are completely coated with dry flour.
heat the shortening in a deep cast-iron skillet to 325 degrees f (165 degrees c). fry the steaks until evenly golden brown, 3 to 5 minutes per side. place fried steaks on a plate with paper towels to drain. drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
return the skillet to medium-low heat with the reserved oil. whisk the remaining flour into the oil. scrape the bottom of the pan with a spatula to release solids into the gravy. stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. season with kosher salt and pepper. spoon the gravy over the steaks to serve.

italian breaded lamb chops

Ingredients

Servings: 4
3 eggs, lightly beaten
3 tablespoons milk
1 1/2 cups italian seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
4 lamb chops

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (160 degrees c).
in a small bowl, beat together the eggs and milk. in a separate small bowl, mix the bread crumbs, parmesan cheese, and parsley.
heat the olive oil in a large, oven-proof skillet over medium heat. stir in the garlic, and cook until lightly browned. remove garlic, reserving for other uses.
dip each lamb chop into the egg mixture, then into the bread crumb mixture, coating evenly. place coated lamb chops in the skillet, and brown abut 5 minutes on each side.
place the skillet and lamb chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees f (63 degrees c).

garlic chicken fried chicken

Ingredients

Servings: 4
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.
heat the oil in an electric skillet set to 350 degrees f (175 degrees c). dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and serve.

lamb chops for the slow cooker

Ingredients

Servings: 6
6 boneless lamb chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place lamb chops in slow cooker. combine remaining ingredients and pour over lamb chops.
cook on low setting for 6 hours, until internal temperature of lamb has reached 145 degrees f (63 degrees c).

Brazilian Grilled Pineapple

Ingredients

Servings: 6
1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple - peeled, cored, and cut into 6 wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium-high heat and lightly oil the grate.
whisk brown sugar and cinnamon together in a bowl. pour sugar mixture into a large resealable plastic bag. place pineapple wedges in bag and shake to coat each wedge.
grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Grilled Portobellos Sauteed In

Ingredients

Servings: 4
4 portobello mushroom caps
1 tablespoon olive oil
1 tablespoon butter
1 shallot, thinly sliced
1 cup white

Recipe

preheat grill for high heat.
place mushrooms the grill, smooth side up. grill until they start to soften, about 10 minutes. turn over, and grill on the other side for about 5 minutes.
meanwhile, heat olive oil and butter in a large skillet over medium heat. add the shallot, and fry for a few minutes, stirring frequently.
remove mushrooms to a cutting board, and slice. place into the skillet, and increase the heat to high. cook for about a minute, then pour in the . continue to cook and stir until the is nearly evaporated. remove from heat, and serve.

Slow-cooker Pepper Steak

Ingredients

Servings: 6
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

thai beef

Ingredients

Servings: 6
2 tablespoons coriander seeds, coarsely cracked
1/2 cup firmly packed dark brown sugar
1/4 cup soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 pinch ground ginger
1 1/2 pounds flank steak

Recipe

Preparation Time:

Cook Time:

Ready Time:

place flank steak in the freezer for 20 minutes.
whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
remove steak from freezer and slice thinly across the grain. place steak in a large bowl, pour marinade over steak, and toss to coat. cover bowl and marinate at room temperature for 1 hour.
set oven rack about 6 inches from the heat source and preheat the oven's broiler. line bottom of a broiler pan with foil.
lay steak slices in a single layer on the rack of the prepared broiler pan.
cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

Filet Mignons With Pepper Cream Sauce

Ingredients

Servings: 4
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the peppercorns into a shallow bowl. sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove the steaks to platter, and cover tightly with foil.
pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Slow-cooker Pepper Steak

Ingredients

Servings: 6
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle strips of sirloin with garlic powder to taste. in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. transfer to a slow cooker.
mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. pour into the slow cooker with meat. stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

teriyaki tuna

Ingredients

Servings: 4
1/2 cup teriyaki sauce
1 1/2 pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. cover, and allow to marinate for about 45 minutes at room temperature. the steaks will cook more evenly if they are not cold.
heat olive oil in a large skillet over medium heat. place tuna steaks in the hot oil, and pour in the teriyaki sauce. squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. when the bottom is light brown, flip the steaks, and cook until browned on the other side. the center will still be slightly red. season with sea salt and pepper.
place the tuna steaks serving plates, and garnish with grated carrots. serve the pan drippings as a dipping sauce.

slow cooker salisbury steak

Ingredients

Servings: 8
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.