irections for sauce:
This recipe makes enough sauce for about
rozen and the former is best refrigerated.
Cook the steak
ith a little whipped cream (recipe follows) or cinnamon on top
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
ver cooked rice.
*Original recipe did not contain bacon.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Brown sirloin and onion in 2 tablespoons olive oil. Add beans, tomatoes and bouillon.
Simmer 45 minutes or until desired thickness.
Remove roast from fridge and place on a rack for thirty minutes to come closer to room temp (skip this step if in a hurry).
Heat a cast iron skillet or sturdy Dutch oven over medium high heat about five minutes. Meanwhile, pat dry the roast so it will brown properly.
Sprinkle kosher salt over hot pan, and add roast, browning on both sides.
Meanwhile, slice onion and mushrooms. Set aside.
When roast is brown, remove to crock pot; turn on low.
Add onions and mushrooms to skillet, without wiping it first. Cook, stirring frequently ...
he refrigerator to get the best taste out of the chicken
In a 2 1/2 quart saucepan, saute garlic in hot oil.
Add meat. Brown thoroughly over medium heat.
Mix together remaining ingredients and add to meat.
Cover and simmer over low heat for 1 hour or until meat is tender.
Serve over a bed of rice.
Serves 4.
Recipe can be doubled.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
edium heat.
Thread the sirloin cubes, mushrooms, cherry tomatoes, onion
ieces.
If using top sirloin or round steak, pound well
Trim excess fat and gristle from steaks. Season generously with salt, pepper and a splash of olive oil. On a grill that is clean and hot, but not flaming, grill steaks to desired doneness (medium-rare is best).
alt on each slice of sirloin, coat with flour. Pound each
Combine flour, pepper and Morton's Seasoning in a zip lock bag.
Add sirloin and coat.
Heat saute pan over medium heat.
Add butter and oil when hot.
Cook beef, onion, and mushroom until the onions are tender and the meat is brown.
Stir in broth, tomatoes, lemon juice, garlic, carraway seeds, marjoram and stir well.
Allow mixture to simmer at least 30 minutes to allow flavors to mingle.
Stir in sour cream before serving.
Serve over hot, egg noodles.
Place ground sirloin in a large mixing bowl
ilk and bread mixture, ground sirloin, ground pork, eggs, parsley, Dijon
br>Brush one side of sirloin with melted margarine; sprinkle to