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Recipes
FLAT IRON STEAK WITH BALSAMIC REDUCTION
By stepjo7269
Allrecipes By: Kmommyz
- Directions:
- 3 pounds beef flat iron steak (shoulder top blade)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely ground mixed peppercorns
- 1 1/2 teaspoons salt
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup balsamic vinegar (some reviewers suggested 3/4 cup)
- 1/4 cup chopped fresh parsley
- ●Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside.
- ●Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
- ●Once the steak has finished cooking, remove to a plate and keep warm.
- ●Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
- ●Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
GRANDMA'S SALAD DRESSING
By stepjo7269
Allrecipes By: Mary Ann Benzon
- Ingredients
- 1 cup vegetable oil
- 3/4 cup white wine vinegar
- 1 cup white sugar
- 1/2 cup ketchup
- 1/2 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1 onion, chopped
- Directions
- ●Prepare dressing in a large jar with a tight fitting lid.
- ●Add the oil, vinegar, sugar, ketchup, salt, Worcestershire sauce and onion. Shake until the sugar is dissolved.
- ●Refrigerate and shake well before using.
B.L.T. SALAD WITH BASIL MAYO DRESSING
By stepjo7269
Allrecipes By: Kimber
- 1/2 pound bacon
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1/4 cup finely chopped fresh basil
- 4 slices French bread, cut into 1/2 inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon canola oil
- 1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
- 1 pint cherry tomatoes, quartered
- Directions
- ●Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
- ●In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
- ●In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
- ●In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
*EASY GRILLED CHICKEN TERIYAKI
By stepjo7269
Allrecipes By: prissycat
- 4 skinless, boneless chicken breast halves
- 1 cup teriyaki sauce
- 1/4 cup lemon juice
- 2 teaspoons minced fresh garlic
- 2 teaspoons sesame oil
- Directions
- ● Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic
- bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
- ● Preheat grill for high heat.
- ● Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade.
- ● Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
COOKING PASTA
By stepjo7269
Cooking Questions: Pasta Browse our frequently asked cooking questions for advice on preparing pasta
- AS FOLLOWS
MANDARIN ORANGE SESAME DRESSING
By stepjo7269
Famous Restaurant's recipes-- TGI Friday's
- 1/3 C. orange marmalade
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1/4 C. white vinegar
- 2/3 C. vegetable oil
- 2 Tbsp. soy sauce
- 3 Tbsp. sesame oil
- 2 Tbsp. honey
- 1/4 C. mandarin orange sections, chopped greens
- chicken breasts
- Instructions
- ● Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.
- ● Cover and blend on medium speed for 30 to 45 seconds. Transfer to a small bowl and add the chopped orange sections. Stir to mix,
- ● Cover and refrigerate for up to 3 days.
SWEET POTATO CASSEROLE IV
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 3 c. sweet potatoes, mashed
- 1 c. sugar
- 2 eggs, beaten
- 1/2 stick butter, melted
- 1/2 c. milk
- 1/2 t. salt
- 1/2 t. vanilla
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1 c. brown sugar
- 1 c. pecans, chopped
- 1/2 c. flour
- 1/2 stick butter
- ●Preheat oven to 350 F.
- ●In large mixing bowl, combine mashed sweet potatoes, sugar, beaten eggs, 1/2 stick melted butter, milk, salt, vannilla, cinnamon, and nutmeg; mix well.
- ●Pour mixture into casserole dish; set aside.
- ●In a separate bowl, mix together brown sugar, pecans, flour and 1/2 stick butter. Spread mixture over sweet potatoes.
*REFRESHING ORANGE ICE
By stepjo7269
Taste of Home By: Carol Lydon, Philadelphia, Pennsylvania
- 3 cups water, divided
- 1 cup sugar
- 1 can (12 ounces) frozen orange juice concentrate, thawed
- 2 tablespoons lemon juice
- 1/2 cup half-and-half cream
- Directions
- ● In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water.
- ● Transfer to a freezer-proof bowl. Cover and freeze until firm.
- ● Remove from the freezer.
- ● Beat until blended. Beat in cream. Cover and return to freezer.
- ● Remove from the freezer 20 minutes before serving.
ORANGE-CRANBERRY GLAZED PORK TENDERLOINS
By stepjo7269
Southern Living Our Readers Top-Rated Recipes p
- Directions:
- 1 (16 ounce) can whole-berry cranberry sauce
- 1 teaspoon grated orange rind
- 2/3 cup fresh orange juice
- 2 teaspoons balsamic vinegar
- ½ teaspoon pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
- 1 ½ pounds pork tenderloin, trimmed
- Garnishes: fresh rosemary sprigs, whole cranberries
- ● Bring first 9 ingredients to a boil in a large saucepan. Reduce heat, and simmer mixture, stirring occasionally, 20 minutes.
- ● Place pork in a lightly greased shallow roasting pan.
- ● Bake at 425 degrees for 40 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees, basting occasionally with half of cranberry mixture.
- ● Slice pork; serve with remaining cranberry mixture.
BUTTERMILK ONION RINGS
By stepjo7269
The Clarion Ledger; Wednesday, July 26, 1995
- 1 C. all-purpose flour
- 2 C. buttermilk
- Cayenne to taste
- Salt to taste
- 6 lg. Spanish or Vidalia onions
- 4 C. peanut oil
- 2 C. flour, seasoned with salt and pepper to taste.
- ●Peal onions, and cut crosswise into 3/4 in. slices, separating into rings.
- ●Combine flour, buttermilk with cayenne, and salt in mixing bowl.
- ●Soak onion rings in the batter for 2 hrs. or longer in refrigerator.
- ●Heat oil to 375 F or until a drop of batter sizzles, when ready to fry.
- ●Dredge onion rings in seasoned flour and fry, turning in batches, until tender and golden brown, 3 to 4 min.
- ●Drain on paper towels and season with salt.