Mix salad dressing according to directions on package.
After washing and draining meat, place in flat casserole dish.
Pour dressing over meat; place in refrigerator for at least 6 hours. The longer it marinates, the more tender the meat.
Place meat and vegetables on shish-ka-bob stick and grill about 12 minutes per stick, turning a 1/4 turn every 3 minutes.
igh heat. Add the Thai red curry paste. Stir-fry until
ocoa will yield a less red cake.
uch as soy beans and red onion, don't forget to
Mix the first six ingredients, and any or all of the rest that intrigue you, with one exception:
Just before using, add the aromatics (ginger, herbs, etc). Don't overmarinate. Brush lightly on meat, fish, or portabello mushrooms.
The marinade will keep for years (sez Bob) as long as it isn't contaminated by raw meat or fish.
Finally, this marinade acts as a preservative if you're taking fish or meat to a potluck barbque.
aisins till limp add the red wine vinegar and cook slowly
br>*Note: To make red currant juice, wash red currants well (you
Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.
In 10-inch skillet, heat oil over medium heat.
Cook onion, garlic, and bell peppers in oil 4-5 minutes, stirring frequently, until crisp-tender.
Stir in tomatoes, tomato paste, and crushed red pepper. Heat to boiling.
Reduce heat; simmer 20-25 minutes or until thickened, stirring occasionally.
Stir in olives.
ny of the roasted red bell pepper recipes posted on this site
Mix liquids and spices.
(Red wine works best for beef and lemon juice works best for chicken and lamb.)
Mix in chunked onion and green pepper.
Marinate meat and vegetables for 24 hours in refrigerator for best flavor.
Place meat and vegetables on skewers and grill.
Serve over rice.
he chicken and beef broths, red wine, parsley, thyme and bay
http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2
liquid paste of the red food coloring and cocoa. Stir
o use.
Soak dry red kashmiri chillies in water for
separate bowl, mix the red bell pepper, yellow bell pepper
Saute onions in black iron skillet.
Add drained and mashed red
beans, picante sauce and Tony's Creole seasoning.
Heat and stir on medium fire for 15 minutes.
Serve as a side dish with fajitas.
This is good on tortillas with lettuce, onion, sauce and cheese as a bean fajita.
Low-fat dish.
In skillet, heat oil over medium heat.
Add white wine, garlic and mussels.
Cover and cook until mussels are opened, 2 to 3 minutes.
Stir in tomato, basil and red pepper flakes.
Reduce heat; simmer 2 minutes more.
Makes 2 servings.
Fry bacon in Dutch oven and leave bacon in Dutch oven with fat. Add can of tomatoes, ketchup, Worcestershire sauce, potatoes, salt and pepper to taste and red pepper.
Cook until potatoes are done. Add bass fillets and cook until fish flakes.
Serves 6.
ut in marinade, Worcestershire sauce, red wine vinegar and Tony's