Contains 94% of recipes I reviewed. If you cannot find your desired search term in this book, please try a search on my main review page. If you find one of the recipes in the missing 6%, and zmail me which one, I'll make one of YOUR recipes.
These are sooooo good! A burger kicked up a notch - just how I like my food. These have a wonderful smokey flavor. THE KETCHUP MAKES THE BURGER - it is so tangy and delicious! I tripled the recipe and took it to a potluck at work...they were the first thing to disappear. This recipe came from a Rachel Ray show, and I tweeked it a bit.
I used to use this recipe in the gastro pub I ran, it used to sell like hot cakes! Use a good quality steak-it makes a difference. I also do this as kebabs if I'm serving it at a large gathering, it works a treat. This is perfect on the barbecue, but equally good just grilled or griddled inside.
Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering.
Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.
While searching for grilling recipes I found this recipe at "patiopalace.com" which stated this was from "Broil King OMC". Haven't tried it yet, but sounds very good so posting here til I get a chance to make it and will update this then. Update 2/23/12 - We really enjoyed this last night for dinner. We marinated a 1 3/4 lb Sirloin Steak for about 6 hours and the taste was wonderful. This takes just a minute to put together and with such great results, this will now be our new marinated steak recipe.
This recipe is from the Australian Women's Weekly Pressure Cooker cook book with a few minor alterations. I love corned beef but the DH would only tolerate it occasionally (maybe twice a year) but done this way he likes it and is quite happy to eat it once a month. If you get a larger piece of corned beef we have found that the cooking time remains the same. I cook this in an electric pressure cooker and in mine it takes 20 to 25 minutes to come up to pressure so have included this in the cooking time plus the 15 minutes resting time. UPDATE - our butcher no longer brines his own corned beef and gets it in from an outside supplier and we have found we have had to up the cooking time by 10 minutes to get the same beautiful results, so have changed the recipe to reflect that.
Even though I'm trying to eat healthier, I think I'd probably have a mutiny on my hands if I forced my husband and sons to stray from their usual meat-and-potatoes habits. So I thought the best solution would be to visit various websites searching for healthier meat recipes. And I found this recipe on the Weight Watchers website. I didn't see this recipe posted here yet, so I thought I'd share it so others will have the recipe, too. One serving is calculated at about 3 ounces, and is 3 Points +.
Posted for Zaar World Tour 2005. Cassoulet (bean stews with herbs) ingredients vary widely all over France. This is a mediterranean version. I made this with 1 cup Italian seasoned bread crumbs and 1 cup panko (Japanese bread crumbs) and was quite pleased with the outcome! I've changed instructions to accomodate canned chick peas instead of dried. Beans, sauce and topping are made separately but concurrently before being combined at the end. From Vegetarian Times Cooks Mediterranean.
This is a great alternative to high fat and high calorie taco salads at Mexican restaurants. If you want more "oomph" to it: add grated cheese and ground chicken, turkey or crumbled tempeh. Also, the beans are really good warmed.
I found this recipe about 25 years ago in a consumer report magazine. They were trying to find the best can chili recipe. They came up with their own and this is it. I have made this for years. It is really good. If you like it hot like I do. Add cayenne pepper or tabasco sauce.