In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce.
Mix well.
Add steak; turn to coat.
Cover and marinate, turning occasionally, 3 hours or overnight.
Make fresh fruit salsa.
Preheat broiler.
Place steak on rack in broiler pan.
Broil 6 inches from heat for 6 minutes on each side for medium-rare.
Thinly slice steak and serve with fresh fruit salsa.
Makes 6 servings.
Combine all ingredients in a non-reactive medium saucepan, bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until thickened, stirring frequently.
Ladle salsa into hot half-pint jars, leaving 1/2 inch headspace.
Process 20 minutes in a boiling water bath.
For Cranberry Salad Dressing: Combine 1/2 cup cranberry salsa, 1/4 cup red wine vinegar, 3 tablespoons olive oil, 1 clove garlic (minced), salt and pepper to taste. Whisk or shake well to blend. Makes 3/4 cup.
reen onions, jalapeno, vinegar and cranberry sauce in a medium sized
dd this mixture to the cranberry mixture and mix well to
For the Salsa: Find the butt of the
For the salsa:
Cut the peach in
For the Fresh Tomato Salsa, mix first 7 ingredients in
he hash, sprinkle with the fresh tomato salsa and serve.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
To prepare the salsa: Pulse the cranberries in a
Mix ingredients well and chill.
The salsa will last several days in the refrigerator.
Chop cranberries coarsely (can do this in food processor if desired), and place in a mixing bowl.
Add all other ingredients and stir to combine.
Check salsa for seasoning (salt) and spice (chiles).
Cover, and refrigerate several hours to develop flavors fully.
Combine tomatoes, cranberry sauce, green onion, jalapeno pepper, lime juice, sugar, salt and pepper in medium-size bowl. Transfer half of the mixture to the container of a food processor. Pulse with on-off motion until mixture reaches the consistency of a thick sauce.
Add sauce in blender back to mixture in bowl. Stir to combine.
Refrigerate, covered, until ready to serve.
Preheat grill to medium-high. In a bowl, combine corn, salsa, scallion, cilantro and orange juice. Season. Set aside.
Combine dry rub, honey mustard, vinegar, thyme and oil. Brush 1/2 over chicken then grill for 10 mins, turning once, or until a thermometer inserted in the thickest part of chicken registers 165\u00b0F. Brush with remaining mixture. Let rest for 5 mins before serving with salsa.
Cut croissants in half, length-wise.
Slather 1/4 of the cranberry sauce on one side of a croissant and 1/4 of the mayonnaise on the other half.
Layer the sandwich with 1/4th of the turkey, a slice of cheese, lettuce and tomato.
Cut in half and serve.
For the fresh tomato salsa, combine all ingredients in a medium bowl. Season to taste.
Cook the beef on a heated oiled grill pan (or in a skillet or on the grill) for about 3 mins on each side or until cooked to desired doneness. Cover the beef and let stand for 10 mins, then slice thinly.
Meanwhile, cook the peppers and onion in the same pan until the vegetables are tender.
Divide the beef, pepper and onion among the tortillas. Top with lettuce, cheese and fresh tomato salsa. Roll to enclose the filling.
o marinate. For the tomato salsa, combine all ingredients in a
Salsa:
In a medium bowl,
Place onion and jalapeno in a food processor, process until chopped.
Add all remaining ingredients, pulse 8-10 times or until cranberries are coarsely chopped, stopping to stir once or twice.
Store in airtight container overnight to allow flavors to blend.
Combine all ingredients in a medium bowl.
Let stand 30 minutes at room temperature to allow flavors to mix.
Serve at room temperature.
Cover and refrigerate any remaining salsa.