- 1. BROILED STEAKS PERSILLADE
- Trim the steaks of fat and gristle. Rub the steaks on both sides with 1 tablespoon of the oil. Put them on a rack over a broiler pan. Broil steaks 3 ...
Ingredients: 9 (oil .. parsley .. salt .. strips .. trips ...)
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- 2. CHICKEN FAJITAS
- 1. Steam tortillas as package label directs. In small saucepan, heat refried beans; keep warm. 2. In 5 quart saucepan, heat 2 tablespoons salad oil ...
Ingredients: 12 (beans .. cheese .. sauce .. strips .. tortillas ...)
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- 3. FIESTA CHICKEN FAJITAS
- Marinate chicken in juice, garlic and seasonings 15 minutes. Cook chicken in oil 2 to 3 minutes or until chicken loses pink color. Add onion and ...
Ingredients: 11 (cheese .. juice .. oil .. salsa .. strips .. trips ...)
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- 4. GRILLED TRI-TIP ROAST
- Combine onion, brown sugar, hot pepper sauce, chili powder, cumin and cinnamon; spread evenly over surface of beef tri-tip roast. Place roast on grid ...
Ingredients: 8 (cinnamon .. onion .. sauce .. sugar ...)
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- 5. PEPPER STEAK SUPREME
- Sprinkle steak with tenderizer and paprika and let stand while preparing other ingredients. Cook steak in oil or butter until browned. Add onions, ...
Ingredients: 12 (broth .. cornstarch .. each .. paprika .. sauce ...)
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- 6. SAUERKRAUT CASSEROLE
- In a saucepan, combine sauerkraut, stock, apple juice, cloves and juniper berries. Bring to a simmer over low heat. Then cover and simmer about 40 ...
Ingredients: 12 (berries .. cloves .. cream .. juice .. parsley ...)
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- 7. SUKIYAKI
- Heat skillet and grease lightly. Fry meat until slightly brown. Add sauce of soy sauce and sugar. Add vegetables. (True Japanese style is to keep the ...
Ingredients: 10 (cubes .. diagonally .. sauce .. sprouts .. strips ...)
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- 8. OZARK FLOAT TRIP POTATO SALAD
- Boil potatoes, peel and slice. Fry bacon until crisp, then crumble it. Toss half of the bacon grease with the sliced potatoes. Add vinegar and toss ...
Ingredients: 14 (bacon .. cream .. grease .. mayonnaise .. paprika ...)
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