Some friends had us over for dinner and we had grilled flat iron steak that had been marinaded in this marinade...it was delicious and amazing! The recipe is from all recipes (dot) com and you can go to the original recipe by copying and pasting the following into your browser:
allrecipes.com/Recipe/Best-Steak-Marinade-in-Existence/Detail.aspx?src=etaf
We have used the marinade on chicken and it is equally good on the chicken as it was on the steak! For chicken, I changed the servings from 8 - 6 and it was the perfect amount.
Fresh basil instead of dried basil makes it extra yummy! Enjoy!
Ingredients
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Directions
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Wednesday, July 28, 2010
Monday, July 19, 2010
Barbecups
Yes, the title of this recipe is a bit weird, but they Barbecups are good.
3/4 lb. Ground beef
1/2 cup barbecue sauce
1 T. Minced onion
2 T. Brown sugar
1 can of refrigerated biscuits (not the grand size)
3/4 cup shredded cheddar cheese
Brown ground beef with onion. Drain grease if needed. Stir in brown sugar. Seperate dough into biscuits, put one in each ungreased muffin cup, pressing dough up sides to form cups. Spoon meat mixture into cups. Sprinkle each with about 1T. Of shredded cheese. Bake at 400 degrees for 10-12 minutes. I usually spray the muffin cups lightly because I never believe them when they say ungreased.
You could probably use the grand size biscuits but adjust the cooking time.
I have also used taco meat to make Mexicups. :)
I have made these ahead of time and put them on the freezer. I put them straight in the oven from the freezer, covered with foil for about half the time and then check them to determine when to uncover them so the cheese melts but the biscuits don't get too brown.
3/4 lb. Ground beef
1/2 cup barbecue sauce
1 T. Minced onion
2 T. Brown sugar
1 can of refrigerated biscuits (not the grand size)
3/4 cup shredded cheddar cheese
Brown ground beef with onion. Drain grease if needed. Stir in brown sugar. Seperate dough into biscuits, put one in each ungreased muffin cup, pressing dough up sides to form cups. Spoon meat mixture into cups. Sprinkle each with about 1T. Of shredded cheese. Bake at 400 degrees for 10-12 minutes. I usually spray the muffin cups lightly because I never believe them when they say ungreased.
You could probably use the grand size biscuits but adjust the cooking time.
I have also used taco meat to make Mexicups. :)
I have made these ahead of time and put them on the freezer. I put them straight in the oven from the freezer, covered with foil for about half the time and then check them to determine when to uncover them so the cheese melts but the biscuits don't get too brown.
Friday, May 21, 2010
Ginger, Garlic & Honey Marinade for Ribs
4 racks true baby back ribs (each 3/4-1lb) or 2 racks American baby back ribs (each 2-2 1/2 lbs)
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce
For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half
Marinate ribs in refrigerator, covered, 1 to 4 hours.
I think this marinade would be good on any pork.
6 cloves garlic, coarsely chopped
1 piece (2 in) fresh ginger, peeled and coarsely chopped
1 T sugar
1 T coarse salt (kosher or sea)
2 tsp. fresh ground black pepper
2 T honey
1 T soy sauce
1 T Asian fish sauce or additional soy sauce
For dipping sauce:
4 tsp. coarse salt
4 tsp. white pepper
4 juice limes, cut in half
Marinate ribs in refrigerator, covered, 1 to 4 hours.
I think this marinade would be good on any pork.
Tuesday, May 11, 2010
Deluxe Mac & Cheese
I don't know where my mother-in-law found this recipe, but it is one of our favorite side dishes!
2 cups small curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 t. salt
garlic powder to taste
pepper to taste
2 cups shredded sharp cheddar cheese
7 oz. elbow macaroni, cooked and drained
paprika (optional)
In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic powder, and pepper. Add cheddar cheese. Mix well. Add cooked macaroni and stir until coated. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with paprika, if desired. Bake, uncovered, at 350* for 25-30 minutes or until heated through.
2 cups small curd cottage cheese
1 cup sour cream
1 egg, lightly beaten
3/4 t. salt
garlic powder to taste
pepper to taste
2 cups shredded sharp cheddar cheese
7 oz. elbow macaroni, cooked and drained
paprika (optional)
In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic powder, and pepper. Add cheddar cheese. Mix well. Add cooked macaroni and stir until coated. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with paprika, if desired. Bake, uncovered, at 350* for 25-30 minutes or until heated through.
Tuesday, May 4, 2010
Sweet and Sour Chicken Casserole
Submitted by Jill K.
2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.
2 cups cooked chicken, cut-up
1 can pineapple chunks, drained
12 oz apricot jam
1 can cream of mushroom soup
Mix everything together and bake at 350 for 30 minutes. Serve over rice.
Friday, April 30, 2010
Crock Pot Chicken Fajitas
Awhile ago I stopped buying fajita seasoning packets and used the marinade recipe from a great lady named Betty. Got her cookbook as a wedding gift and refer to it often. However, I wouldn't marinate the meat, I would just throw it all in the skillet when I was ready to make dinner, minus the red wine vinegar and with less oil.
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
Enjoy!
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!
I recently decided to try to use the crock pot for an even simpler way to make fajitas. It worked perfectly! The original recipe below gives the amounts for 1 pound of boneless chicken. When making in the crock pot, I used less liquid than the recipe calls for since the chicken will add liquid as it cooks.
1/4 cup vegatable oil (I used olive oil)
1/4 red wine vinegar
1 t. sugar (I used Splenda)
1 t. dried oregano leaves
1 t. chili powder
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper
Throw all the ingredients in the crock pot with your sliced chicken and cook on low for 4-6 hours. Add peppers and onions when it is closer to dinner time. Or you can cook the peppers and onions separately in a skillet and add to your fajitas as you are eating.
Enjoy!
This works great for company and large amounts of chicken. When I tried it for the first time, I used 6 lbs. of chicken!
Thursday, April 1, 2010
Pizza Crust
1 1/3 c. warm (not hot) water
1 tsp. sugar
1/2 tsp. salt
2 pkgs. instant yeast
3 c. flour (blend of white and wheat)
Mix together with a wire whisk.
Add flour all at once. Mix with a fork until all the flour is absorbed. Form a ball - do not knead. Cover the bowl with a towel and let rise 20 minutes.
Oil hands with olive oil. Lift dough onto a stone or oiled cookie sheet. Spread out and top as desired.
Bake at 425 degrees on bottom oven rack for 15-20 minutes.
** For us, this makes 2 crusts. I only make half of the recipe when I actually make a pizza crust. Also, I only bake the pizza for about 15 minutes. And I think I turn it down a little....
1 tsp. sugar
1/2 tsp. salt
2 pkgs. instant yeast
3 c. flour (blend of white and wheat)
Mix together with a wire whisk.
Add flour all at once. Mix with a fork until all the flour is absorbed. Form a ball - do not knead. Cover the bowl with a towel and let rise 20 minutes.
Oil hands with olive oil. Lift dough onto a stone or oiled cookie sheet. Spread out and top as desired.
Bake at 425 degrees on bottom oven rack for 15-20 minutes.
** For us, this makes 2 crusts. I only make half of the recipe when I actually make a pizza crust. Also, I only bake the pizza for about 15 minutes. And I think I turn it down a little....
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