op.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
nch glass baking dish, blend recipe mix, oil and vinegar.
In large plastic food bag or 13 x 9 inch glass baking dish, blend recipe mix, oil and vinegar.
Add steak, turning to coat. Close bag, or cover, and marinate in refrigerator 30 minutes to 3 hours.
Remove meat from marinade, discarding marinade.
Grill or broil, turning occasionally, until desired doneness.
Slice meat thinly across the grain.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Stir the seasoning salt, garlic powder, Greek seasoning, and bouillon cube into the melted butter. Mix until the bouillon cube dissolves. Pour the marinade into a wide and shallow dish and place a steak of your choice into the marinade, turning to coat both sides. Cook or grill as desired.
Preheat grill. Season steak with Steakhouse Seasoning, massage into steak. Pour steakhouse marinade over steak. Massage into steak. Do not add salt or pepper because of the salt and pepper in both seasoning. Refrigerate for 3 hours. Grill for 15 minutes or to desired doneness.
Combine all ingredients in a blender.
Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
This recipe yields 1 3/4 cups.
Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy- ...
ith the rest of the recipe, stirring occasionally with a wire
o-stick cooking spray. Prepare recipe for double crust pie. Divide
ntil golden brown and softened. Recipe can be made to this
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if ...
Make a strawberry puree by blending the defrosted strawberries in a blender until smooth (save this puree in a covered container in the fridge).
Fill a 16 oz. glass with ice, then dump the ice into a cocktail shaker.
Add 2 jiggers (3 oz.) of the vodka, 2 jiggers of strawberry puree, and 2 jiggers of lemonade to the shaker.
Stir or shake the shaker, then pour, including the ice, back into the glass.
Garnish with sliced strawberries on the rim.
Once you've made this recipe more than once you will
HEAT oil in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes or until tender. Cool completely.
MIX ground beef and Seasoning Mix until well blended. Divide into 8 portions. Shape into thin patties. Place about 1 tablespoon each of the mushrooms and cheese in center of each of 4 patties. Top with remaining patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160\u00b0F).
...
In a large non-reactive pot with lid, melt butter.
Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer.
Heat just to a simmer and stir in mussels or clams.
Cover and steam 4-7 minutes till shells have opened.
Discard any that have not opened.
Put clams in individual bowls and ladle broth over.
Serve with crusty bread for sopping.