- 91. MATAMBRE
- Lay one steak, cut side up, ... it with half the vinegar, then scatter half ... serving. Serves 8 to 10.
Ingredients: 13 (garlic .. parsley .. quarters .. rings .. salt ...)
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- 92. SAUERBRATEN-STYLE STIR FRY
- Partially freeze beef; cut ... marinade, stir together water, red wine vinegar, sugar, salt, crushed ... or spaetzle. Makes 4 servings.
Ingredients: 16 (cloves .. gingersnaps .. leaf .. oil .. salt .. slices ...)
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- 93. VEGETABLE MEDLEY
- Saute onions, peppers, garlic ... chili sauce, 1 tablespoon wine vinegar and turn heat to ... Serve with rice or rigatoni.
Ingredients: 10 (niblets .. sauce .. vinegar ...)
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- 94. BIFE A PORTUGUESA
- Preheat oven to 250 degrees. Mash the crushed garlic, vinegar, salt and a ... the paste into the steaks, pressing it firmly ... the skillet, add the wine and lemon juice and ... Serve at once. Serves 4.
Ingredients: 13 (halves .. ham .. juice .. oil .. parsley .. salt ...)
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- 95. GRILLED LONDON BROIL
- Combine first 5 ingredients ... container, mixing well. Add steak; turn to coat ... thin slices. Yield: 10 servings.
Ingredients: 7 (oil .. sauce .. steak .. vinegar ...)
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- 96. HONEY PORK ORIENTAL
- Ingredients: 13 (honey .. rice .. salt .. sauce .. squares .. steaks ...)
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- 97. MEAT MARINADE (BEEF)
- Add all ingredients except ... gravy add 1 tablespoon vinegar and meat. Makes great second dinner.
Ingredients: 9 (chives .. juice ...)
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- 98. SAUERBRATEN
- 3 to 4 days before serving: place steak in shallow enamel or ... boat. Makes about 6 servings.
Ingredients: 15 (celery .. cloves .. flour .. leaves .. oil .. peppercorns ...)
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- 99. VENISON STEW
- Marinade venison in vinegar, wine and seasonings for 4 ... 1 1/2 hours (until tender).
Ingredients: 13 (basil .. bouillon .. carrots .. celery .. cups ...)
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- 100. CAROLINA WILD BARBECUE SAUCE
- Combine all ingredients into a medium size bowl. Whisk until sauce is well blended. Store in a 1 quart covered jar in refrigerator for up to 6 days. ...
Ingredients: 10 (ketchup .. molasses .. mustard .. sauce .. vinegar ...)
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