hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Thread chicken, cucumber, tomatoes and onions alternately on metal skewers; set aside.
To prepare Thai Dipping Sauce:
Combine teriyaki baste & glaze sauce, hot sauce, peanut butter, orange juice concentrate and garlic; mix well. Reserve 2/3 cup sauce for dipping.
Brush skewers with some of the remaining sauce. Grill kabobs on an oiled rack over hot heat for 10 minutes or until chicken is no longer pink, turning and basting often with remaining sauce. Serve skewers with Thai Dipping Sauce. Enjoy!
Cook pasta in boiling water according to packet instructions. Drain and keep warm.
Heat olive oil in a large frying pan over medium heat. Add steaks and cook for five minutes each side or until browned. Remove from pan.
Add vegetables. Cook for 3 minutes. Remove from pan and mix with pasta.
Combine French Style Beef Steak Cooking Sauce with 1 1/2 cups of water. Bring to the boil.
Return steaks to pan, simmer for 1 minute.
Serve with pasta and vegetable mix. Garnish with parsley.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
hake to mix Chimichurri sauce.
Rub steak on both sides with
Mix sauce ingredients together.
Refrigerate for at least one hour before using.
Trim excess fat from pork steak.
If possible, cut it in half.
Put half of the pork steak in bottom of a crockpot.
Spread some of the sauce on top of the steak.
Lay the other half on top of that.
Pour the remainder of the sauce onto the steak.
Cook on high for 2 hours.
Turn down to low and cook another 45 minutes to 1 hour or until tender and falling off the bone.
In large ziplock bag or large bowl, mix wine, oil, garlic, italian seasoning, salt, cumin, and pepper.
Place steak in the bag (or bowl), seal, and refrigerate for 2-8 hours.
Start the grill.
Remove steak from marinade, reserve marinade, and grill steak 4 min per side or to your preferred level of doneness.
While steak is grilling, heat marinade and butter in a skillet over high heat, stirring occasionally, for 5 min or until sauce reduces by about half.
Serve steak, spooning sauce over each serving.
0 minutes.
Top each steak with a tablespoon of butter
This steak is best served with the
Evenly season steaks on all sides with Spike/Aromat.
Heat oil in large frying pan.
Add Steaks and fry until done (I recommend medium-rare).
Remove steaks from pan and place on a plate (do not empty pan).
Add wine and cook until most alcohol has boiled off.
Add Demi-Glace and stir until it has all dissolved.
Add Butter and stir until completely melted.
Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
Cook sauce about 1 minute more, and pour over steaks.
Serve immediately.
Sprinkle flank steak with garlic.
Pierce steak with fork. Marinate for 3 to 4 hours.
Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes.
Slice on diagonal (very important).
This is a melt in your mouth entree.
We love this and it is inexpensive.
Crush peppercorns in pepper mill.
Press pepper into both sides of meat with your hands.
Cover with waxed paper or plastic wrap and let stand 1 to 3 hours refrigerated.
Put oil and butter into heavy skillet on medium-high heat until butter begins to sizzle.
Saute steak 3 to 4 minutes on a side until rare to medium-rare steaks.
Remove to heated platter and keep warm while you prepare sauce.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Put steak strips, flour, salt and pepper in crock-pot.
Stir well to coat steak.
Add all remaining ingredients.
Cover and cook on high for 1 hour, then turn to low for 8 hours or high for 5 hours.
Serve with rice.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
uice, mirin, reduced-sodium soy sauce, cilantro, sugar, ginger, garlic, scallions
Marinade 2 lbs steak in 1 cup worcestershire sauce; broil or grill.
Slice meat and serve with steak sauce.
Steak sauce:
Combine ketchup, worcestershire, redhot sauce and garlic. Serve with cooked steak.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Coat a large skillet with cooking spray. Cook peppers and onions over medium heat for 5 mins, stirring occasionally, or until tender. Set aside.
Cook steak for 3 mins, turning once. Add balsamic dressing and cook for 1 min. Distribute steak and sauce between rolls. Top with peppers and onions. Arrange cheese over filling. Serve warm.
Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan.
Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times.
Heat a large heavy skillet; add butter and when very hot, add the steak to skillet.
Cook over high heat until charred on other side.
(The result will be steak charred on the outside but pink in the middle.).
Serve immediately on a well heated platter.