Ordinary yellow mustard gives a distinctive flavor to the marinade for these beef kebabs. The heavenly smell that fills your kitchen while you make the marinade lets you know it's going to be good. Serve with assorted grilled vegetables (like cherry tomatoes, zucchini, mushrooms, bell pepper, and corn on the cob), and baked potatoes. Beverly is the food editor of the local paper- her father used to grill these. Recommended for Father's Day menu.
We were feeling like having a bit of Chile Colorado tonight, but weren't looking forward to the hours of watching over it would require with cubed beef; and besides, all the beef was frozen. So I looked in the freezer to see what I could come up with, and hey -- there were meatballs in there! The resulting Chile Colorado Meatballs were "very" tasty, and in addition to being a great dinner item I think will make a really nice potluck and/or appetizer dish in the future. Here's the quick and easy recipe I created for our crockpot.
I know there are several recipes on here for country fried steak. I didn't see any here the way I make mine, so I decided to post it. Please don't let the long list of instructions bother you, it’s easier than it looks. If you try it I hope you enjoy it! posted on January 27th 2006.
Fabulous steak recipe that my father copied from a local Italian place that is an institution in St. Louis. This recipe is rich, but I promise you will love it. Cook time does not include steak cooking, as everyone likes theirs (at least in our family) to varying degrees of doneness. If you live in St. Louis and like provelone cheese, use that here. For the wine, use a fuller one like Chardonnay; Pinot Grisio and Blancos tend to be too light.
Individual pies with a slice of onion pressed into the pastry. Very elegant for a dinner party and they could be fully assembled beforehand and just placed in the oven to cook when you are ready. This recipe could also be used to make a single larger pie. If you make one larger pie, remember to adjust the cooking time. I haven't made these yet but they sound so delicious and look so elegant in the photograph that I'm posting this recipe here for safe-keeping so that this magazine doesn't disappear again under a pile of other magazines! From the Australian July 2002 'Family Circle'. The only change I've made is to add garlic.
This was a big winner in our work pot lucks,I was requested to bring it all the time and its easy easy to throw in a crock pot also. It may not be an Authentic Maidrite...but everyone who has tried them seem to agree they are pretty darn good.