1-2 pound Beef top round steak, cut about 1 inch thick.
1/4 cup packed light brown sugar
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon salad oil
1/4 teaspoon ground ginger
1 garlic clove, minced
1 small pineapple, cut into 1-inch chunks
1. Trim any excess fat from steak and cut meat into 1-inch chunks.
2. Prepare marinade: Combine brown sugar, soy sauce, lemon juice, oil, ginger and garlic; stir in beef chunks. Cover and refrigerate for at least 3 hours, stirring the meat often.
3. about 30 minutes before serving:Preheat broiler if manufacturer directs. Thread meat and pineapple chunks alternately on 12-inch metal skewers. (Pineapple quickly tenderizes meat, so thread skewers just before broiling; if done earlier, meat becomes mushy.)
4. Broil 15 minutes until rare or desiered doneness, basting occasionally with the marinade and turning once.To check doneness make slit in center of meat.
1 to two pounds of Ground Beef
1 medium onion
1 green pepper
1 12 oz. can of tomatoes
1 teaspoon brown sugar
1/2 cup rice
1 to 2 teaspoons of Chili powder
salt and pepper to taste
Brown your groundbeef, drain.. add green pepper and onion cook until tender. Mix your rice, tomatoes, chili powder, salt, pepper, and brown sugar in an oven safe bowl.. add the ground beef and onions.. bake at 350 for 1 hour.
Sausage stuffed mushrooms
1 1/2 pounds medium mushrooms (about 30)
1/2 pound pork sausage meat
1/2 cup shredded mozzerella cheese
1/4 cup seasoned bread crumbs
parsley for garnish (optional)
1. Remove stems from mushrooms; chop stems. Set mushrooms and stems aside.
2. In 10-inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet from heat; stir in sausage, cheese and crumbs.
4. Preheat oven to 450. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in 15 1/2 by 10 1/2" jelly roll pan.Bake 15 minutes.
Braised Steak Caesar-style
1/3 cup olive or salad oil
2 garlic cloves, sliced
4 diagonal slices French bread, each cut 1/2 inch thick
4 beef eye round steaks, each cut 1 inch thick (about 1 1/2 pounds)
12-ounce can anchovy fillets, drained
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/4 teaspoon dry mustard water
1 tablespoon all-purpose flour
chopped parsley for garnish
1. In 10-inch skillet over medium heat, in hot oil, brown garlic; discard garlic. Spoon all but 1 tablespoon oil into a small bowl.
2. In remaining oil, cook bread until golden on both sides, adding a little more garlic-flavored oil if needed. Remove bread to platter.
3. In same skillet over medium-high heat, heat remaining garlic-flavored oil. Add steaks; cook until well browned on both sides. Meanwhile, mince enough anchovies to make 1 tablespoon.
4. When steaks are browned, stir in minced anchovies, Worcestershire, lemon juice, mustard and 1/3 cup of water; heat to boiling. Reduce heat to low; cover and simmer steaks 1 1/4 hours or until fork-tender, turning once.
5. Place 1 steak on each piece of toast; keep warm. In cup, blend flour and 1/4 cup water. Stir into hot liquid in skillet. Cook over medium heat, stirring until thickened. Spoon some sauce over steaks; pass remainder in sauceboat. Garnish with parsley and remaining anchovies.
Oriental Anise Beef
1 bunch of green onions
1/2 cup dry sherry
1/4 cup soy sauce
1 tablespoon sugar
2 teaspoons anise seed
1/2 teaspoon ground ginger
1/4 cup water
1 beef chuck shoulder steak boneless, cut 1 1/2 inches thick (about 2 pounds)
2 teaspoons cornstarch
Hot cooked rice
1. Cut off roots from onions; cut onions into 1-inch pieces. In 10-inch skillet, place half of the onion pieces; stir in sherry, soy sauce, sugar, anise seed, ground ginger and 1/4 cup water. Add the steak. Over high heat, heat to boiling. Reduce heat to low; cover and simmer steak 1 3/4 hours or until fork tender.(I prefer to pressure cook my meat first.. ) turning steak once.
2. When steak is done, remove to platter; keep warm. In cup, combine 1/4 cup water and cornstarch until blended. Gradually stir cornstarch mixture into liquid in skillet. Cook over medium heat, stirring constantly, until thickened. Stir in remaining half of onion pieces. Spoon sauce over steak. Cut steak into thin slices to serve. Serve with rice.
Marinated Porterhouse Steak
1 4-pound Beef loin porterhouse or pin bone sirloin steak, cut about 1 1/2 inches thick
1/2 cup red Burgundy
1 tablespoon seasoned salt
1/4 teaspoon seasoned pepper
1. In large, shallow baking dish, place steak. For marinade, pour wine over steak. Cover and refrigerate for at least 4 hours or overnight, turning meat occasionally.
2.About 40 minutes before serving:Preheat broiler if manufacturer directs. With tongs, place steak on greased rack in broiling pan; reserve marinade. Sprinkle steak with seasoned salt and pepper.
3. Broil steak 30 minutes for rare or until of desired doneness, basting occasionally with marinade and turning once.
Zesty Marinade:Prepare as above, but in step 1, omit wine; substitute mixture of 1/3 cup bottled steak sauce, 3 tablespoons lemon juice, 2 tablespoons salad oil and1/2 teaspoons sugar. In step 2, omit seasoned salt and seasoned pepper; sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Chicken Breast Diane
4 large boneless chicken breast halves or 8 small
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 tablespoons olive or salad oil
2 tablespoons butter or margerine
3 tablespoons chopped fresh chives or green onions
Juice of 1/2 lemon or lime
2 tablespoons brandy or cognac, optional
3 tablespoons chopped parsley
2 teaspoons Dijon-Style mustard
1/4 cup chicken broth
1. Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and black pepper.
2. Heat 1 tablespoon each of oil and butter in large skillet.
3. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be over-cooked and dry. Transfer to warm platter.
4. Add chives or green onion, lime juice and brandy (if used), Parsley and mustard to pan. Cook 15 seconds, whisking constantly.
5. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6. Pour sauce over chicken, serve immediattely.
Good served with Noodles with tomato sauce, steamed broccoli and a fresh salad.
This section is dedicated to Healthy Recipes
Savory Salt Substitute
Use this all-purpose seasoning at the table in place of salt; it will stay fresh for several months. Even though some of the ingredients--sour salt, arrowroot, and powdered citrus peel--are unusual, they are readily found at most supermarkets.
1 tablespooon black pepper
1 tablespoon celery seeds
1 tablespoon onion powder
2 1/4 teaspoon cream of tartar
1 1/2 teaspoon garlic powder
1 1/2 teaspoon powdered orange peel
1 1/2 teaspoon arrowroot
1 1/2 teaspoon sugar
3/4 teaspoon sour salt (powdered citric acid)
1/2 teaspoon white pepper
1/2 teaspoon dill weed
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon plus pinch powdered lemon peel
1/4 teaspoon cayenne pepper
1. Place all the ingredients in a small electric coffee grinder, spice grinder, or blender. Grind for 10 seconds or until the mixture is fine.
2.Insert a funnel in the top of a glass salt shaker, pour the mixture into it, and tap the funnel lightly to fill the shaker. Cover the rest of the mixture tightly and store it in a cool, dark, dry place. Makes about 1/2 cup.
calories 6, total fat 0, saturated fat 0, cholesterol 0, protein 0, carbohydrates 1 g, sodium 1 mg, added sugar 1 cal, fiber 0.
If you wish add one tablespoon of low-sodium ketchup and a dash of hot sauce.
1 tablespoon cornstarch
1 cup cold water
2 tablespoon olive oil
2 tablespoon white vinegar
2 tablespoon plain low-fat yogurt
1 teaspoon prepared yellow mustard
1/2 teaspoon prepared horseradish
1. Place the cornstarch in a small saucepan, whisk in the cold water,and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.
2. Whisk in the Olive oil, vinegar, yogurt, mustard, and, Horseradish.Store tightly covered in the refrigerator for up to 2 weeks. Makes about 1 cup.
Beef Roll with Chili Sauce
1 Pound flank steak, about 1 inch thick, trimmed of fat
1 cup frozen mixed vegetables
2 medium sized yellow onions
2 large sweet green peppers, cored, seeded, and chopped fine
1/2 cup finely chopped celery
1 tablespoon dry bread crumbs
3 cloves garlic minced
1/4 teaspoon red pepper flakes
1 teaspoon grated lemon rind
1/4 teaspoon black pepper
1 1/2 cups low sodium beef broth
1 can (8 ounces)low sodium tomato sauce
1 1/2 teaspoon chili powder
1/2 teaspoon dried oregano, crumbled
1 tablespoon flour
1. Preheat the oven to 400 degrees F. Holding a sharp knife parallel to the countertop, slice the steak open horizontally, to within 1/2 inch the opposite side.
2. In a large heavy saucepan, cook the mixed vegetablesand half of the onions, green peppers, and celery in a cup of boiling water for 1 minute; drain well and transfer to a bowl. stir in the bread crumbs, half of the garlic, and all of the red pepper flakes, lemon rind, and the black pepper.
3. Open the steak and flatten it out; spread the vegetable mixture over the entire surface, leaving a 1-inch border all around. Roll up the steak, beginning at a narrow end, and fasten with toothpicks at 1-inch intervals. Place the roll in an ungreased 8"x8"x2" baking pan and roast, uncovered, turning 2 or 3 times, for 45 minutes.
4. Meanwhile, to prepare the chili sauce, combine the remaining onions, peppers, celery, and garlic in a large saucepan. Stir in the beef broth, tomato sauce, chili powder, oregano, and flour. Place over low heat, cover and simmer for 30 minutes. Keep the sauce warm.
5. As soon as the roll is done, transfer it to a plate and let cool for 15 minutes. Remove the toothpicks and slice the meat 1/2 inch thick. Serve with the chili sauce.