|Cookbook 25 Years Women of the Farm Bureau|
|by Madison County Farm Bureau Women's Committee|
From the grassroots of Illinois farmland comes Cookbook 25 Years, a collection of recipes from today's families for today's families.
Results 1 - 10 of 20 for farm steak
Result Page: 1
Preheat oven to 400°F (205°C). In the preparation of the meat and vegetables, it's important to cut uniform sized cubes so that they will cook ...
Prepare pastry shells according to package directions. In a large skillet, saute onion and mushrooms in butter until tender. Add beef and cook over ...
In 12-inch diameter round x 2inch Corning Ware or 8x13 inch Pyrex baking dish, arrange alternate rings of shrimp (deveined and split) and scallops. ...
Melt the butter in beef broth; mix lightly with the stuffing and onions. Place stuffing mixture by spoonfuls on meat; roll up and secure with strings ...
In a small bowl, mix beef broth with cornstarch and teriyaki sauce. In a large skillet or wok, heat 1 tablespoon oil over high heat; add asparagus, ...
Marinate swordfish steaks in juice of ... salt, pepper and bread crumbs. Pour remaining melted butter on top. Sprinkle with paprika. Broil 5 minutes more.
Start heating oven ... 13"x9"x2" place 1 steak. Spread rice ... easily when tested with fork. Garnish with cooked, crisp bacon, lemon wedges and parsley.
1. Mix stuffing ... pan, lay flank steak flat in pan; ... on the top of the meat. 4. Roast 60-75 minutes. 5. Slice very thin across the grain of the meat.
1. Pound flank steak well, season with ... and continue on simmer for 4 to 5 minutes or until fork tender. Let stand covered for 5 minutes before serving.
Prepare stuffing mix and spread thinly on steak. Roll up ... 375 degrees for approximately 45 minutes. If desired, add pearl onions during last 20 minutes.
Result Page: 1
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