You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.
I think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. For dinner serve with rice & a small salad. Almond Rice Pilaf is a great accompaniment (recipe posted separately ) To cook the meat you must first heat your oil - I do this by heating it to almost boiling on the stove and then transfering it to your fondue burner. Buy good quality meat I recommend only using a fillet. Have at least 3 sauces. If you want to serve 4-6 people just increase the meat to 2 lbs there will be enough sauce.These sauce recipes came from "Soup Central"
You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)
Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!
Ground beef is mixed together with shredded Monterey Jack cheese, chopped onion and seasonings, grilled on the barbecue grill and served on a toasted sesame seed bun. Add toppings of your choice. Moist and delicious!
This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S.
NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.
Now this is tasty! You can use the same marinade for chicken but make more marinade and reserve before you put the chicken in it, discard the marinade that you used on the chicken and use only the reserved marinade for basting, I like to serve these kabobs with BBQ'd veggie kabobs and potatoes done on the grill too (there will be other recipes for the veggies and BBQ Potatoes on Zaar)
I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.