il the grate. Rub the New York steaks on both sides with
Spray 5-6 quart slow cooker with cooking spray.
Mix all ingredients except wing sauce and cheese.
Cover, cook on low heat for 8-10 hours.
Stir in New York wing sauce and sprinkle with blue cheese.
o a cutting board.
Slice pizza into wedges and serve
ny visible fat and thinly slice on the diagonal.
Spread
ver the top, if desired. Slice the pizza into wedges and
*Slice garlic paper thin with a single-edged razor blade or crush and chop fine.
teaks rest 5 minutes. Thinly slice cross-wise. Spoon chimichurri over
In a small sauce pan place vegetable oil, and onions.
Cook over medium heat; saute until onion is soft; don't burn it.
Quickly add ketchup, water, stir.
Stir for at least 20 minutes or until the water is reduced about 1/2.
Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
This is the true recipe for Onion Sauce for New York Hot dogs.
When I use the sauerkraut I boil it with added water to make it softer.
Fry sausage.
Drain.
Cut up in casserole dish.
Slice potatoes and onions over sausage.
Next add a layer of pepperoni, a layer of cottage cheese, then a layer of New York cheese.
Bake at 350\u00b0 for 45 minutes or until potatoes are done.
For the scalloped potatoes, preheat the oven to 425\u00b0F. Place cream, milk and garlic in an ovenproof skillet on high heat. Bring to a gentle boil. Add potatoes and season with salt and pepper to taste. Cook for 10 mins.
Remove from heat. Stir on spinach and sprinkle with Parmesan cheese. Place in oven for 20 mins.
Meanwhile, to cook steaks, place grill pan on medium-high heat or preheat the grill to medium-high. Season steaks with salt and pepper and rub with olive oil. Cook for 2 to 3 mins each side for medium-rare doneness. Let ...
To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling ...
Preheat the broiler.
Season the steaks with salt and pepper.
Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
Season lightly with salt and pepper.
Sprinkle with parsley.
Steam potatoes over 32-40 oz. water.
Peel while hot. (You can actually scrape off the skin by hand under cold water.).
Cool in refrigerator for at least one hour.
Mix next seven ingredients in a bowl, adding oil last.
Slice the potatoes in 1/4\" slices into a very large bowl.
Fold in the mixture.
Chill overnight.
Add Hellman's mayo to desired consistency.
Spread in large, flat serving dishes and garnish. (I used fresh parsley and finely grated carrots for color.).
In deep dish pie or quiche pan, smear refried beans on bottom. Cover with salsa.
Plop guacamole mixture over this and smooth. Add sour cream on top, then cover generously with New York sharp Cheddar cheese.
Decorate the top with the black olives and chopped scallions.
Serve with a basket of restaurant-style corn tortilla chips for dunking into.
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours.
Preheat grill to high heat, and lightly oil grate.
Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire sauce and pepper.
Add steaks to bag.
Press the air out of the bag, and seal tightly.
Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Meanwhile, make the tarragon melting sauce:
In a bowl add all ingredients together and mix until smooth.
Cover, and refrigerate.
This will make 3 1/2 cups sauce.
Heat a large oiled skillet over medium-high heat.
...
Put flour, salt, and pepper in large ziploc bag.
Heat oil over medium heat in a deep skillet.
Place meat in bag with flour and toss until coated.
Shake off pieces and add to skillet and cook until browned.
Add remaining flour and onions and stir until browned.
Add carrots, celery, parsley, and broth.
Cover and cook over low_medium heat for 1 hour stirring every 5-10 minutes.
Add potatoes and additional carrots and cook for another 30-45 minutes until potatoes are fork tender.
OPTIONAL- during the last 5 minutes add a ...
Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
Cover and refrigerate 24 hours.
For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half ( ...
pre-heat the grill (i use my george foreman) to medium.
combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
cut a slit in the side of each steak making sure to cut evenly.
spoon crab mixture into pockets.
season the steaks with as much salt and pepper as you like.
grill steaks for 8 to 12 minutes for medium rare turning once half way through.
dd sauerkraut and top with New York Hot Dog Onion Sauce; serve