Free Recipes Archive
2 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 2 pounds) 1/4 cup freshly grated Parmesan cheese 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 medium red or yellow bell peppers, quartered 1 large red onion, sliced Read More …
4 boneless beef top loin steaks, cut 1-inch thick 6 garlic cloves, thinly sliced Salt and freshly ground pepper to taste 2 medium onions, coarsely chopped 1 teaspoon olive oil 2 tablespoons cider vinegar 1 tablespoon honey 1 medium nectarine, Read More …
4 beef tenderloin steaks, cut 1 inch thick (about 1 pound) 1 large clove garlic, halved 1/2 teaspoon salt 2 teaspoons chopped fresh parsley Blue Cheese Topping: 2 tablespoons cream cheese 4 teaspoons crumbled blue cheese 4 teaspoons plain yogurt Read More …
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds) 1 pound medium mushrooms 1 medium red onion, cut into 1-inch pieces 2 tablespoons olive oil 6 lemon wedges 1/4 cup crumbled feta cheese (optional) Lemon Pepper Read More …
These hearty beef steaks, made with lean ground beef are dressed with sauteed onions rings. Whether served on toasted buns or on a dinner plate surrounded by other items these moist beefsteaks will satisfy. 1 (4 ounce) French bread dinner Read More …
7 tablespoons all-purpose flour, divided use 1/4 cup cornmeal 1/2 teaspoon salt 3/8 teaspoon ground black pepper, divided use 4 (6-ounce) beef cube steaks 1 large egg white 1 teaspoon water 2 tablespoons vegetable oil 1 tablespoon butter 1-1/2 cups Read More …
1 beef top round steak, cut 1 inch thick (about 1-3/4 pounds) Marinade: 2/3 cup frozen orange juice concentrate, defrosted 1/2 cup tequila 1/3 cup fresh lime juice 2 tablespoons each chopped fresh ginger and olive oil 2 cloves garlic, Read More …
1/4 cup peanut oil 1 onion, chopped 4 garlic cloves, minced 2 jalapenos, seeded and chopped (see note) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 pound roma tomatoes, seeded and chopped 1/2 cup chopped cilantro 1/4 teaspoon ground Read More …
4 beef round (sirloin) tip side steaks, cut 3/4 inch thick (about 7 ounces) 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 1 tablespoon water 1/2 cup unseasoned dry bread crumbs 1/4 teaspoon salt 1/4 Read More …
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick Salt and freshly ground pepper 1 (5.2-ounce) package herb and garlic soft spreadable cheese Marinade: 2/3 cup prepared Read More …
4 well-trimmed boneless beef top loin steaks, cut 1 inch thick (approx. 2 pounds) 1/4 teaspoon salt 1/4 teaspoon pepper 1 medium red bell pepper Peppery Peach Salsa 1/2 cup peach preserves 1/4 cup sliced green onions 2 tablespoons finely Read More …
The Steaks: 4 (8-ounce) bone-in steaks (Porterhouse, rib-eye, T-bone, etc.) or 4 (6-ounce) boneless steaks (New York strip, tri-tip, top sirloin. etc.) The Marinade: 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce Juice of 1/2 large fresh lemon (2 tablespoons) Read More …
1 pound boneless beef top sirloin steak, cut 3/4 inch thick 1/2 cup ready-to-serve beef broth 1/4 cup balsamic vinegar 2 tablespoons jalapeño pepper jelly Vegetable Barley “Risotto” (recipe follows) Seasoning: 3/4 teaspoon garlic salt 3/4 teaspoon chili powder 1/2 Read More …
Used this to marinade a couple of rump steaks and it was fantastic, nice citric taste with a bit of a bite. 4 Garlic 1 ts Salt 2 tb Wine vinegar 1/4 c Fresh lime juice 1 ts Black pepper Read More …
1/2 cup Soy sauce 1/2 cup Green Onions; Sliced 1/4 cup Brown sugar; packed 2 cloves garlic; minced 1/4 tablespoon fresh ginger; minced 1/2 teaspoon Pepper 1/4 teaspoon Salt 2 lbs rib eye steaks In a large resealable plastic bag, Read More …
A lengthy marinating time makes for a rich flavor all the way through the salmon. 1 1/2 pounds salmon 1/3 cup orange juice 1/3 cup soy sauce 2 tablespoons chopped fresh parsley 2 tablespoons vegetable oil 2 cloves garlic, crushed Read More …
1/2 cup dry bread crumbs 1/8 teaspoon thyme 4 pork chops 1 large egg 2 tablespoons butter or margarine 1 (10.75-ounce) can broccoli and cheese soup 1/2 cup milk 1 onion, thinly sliced In a 9-inch pie pan, mix dry Read More …
2 tablespoons olive oil 2 tablespoons butter 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar 1/4 teaspoon ground black pepper 4 (6-ounce) swordfish steaks 1/3 cup tartar sauce Preheat the broiler. In a small saucepan over low heat, combine Read More …
1 (5-steak) package breakfast steaks 1 (3-ounce) can tomato sauce 1 (8-ounce) container Italian-style dry bread crumbs 1 (8-ounce) package shredded mozzarella cheese Preheat oven to 350 degrees. Place breakfast steaks flat on a cookie sheet. Spread a thin layer Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 360 degrees F. Deep Fat 100 steaks (32 lb) veal, flaked steaks, frozen 1 quart (1 lb 2 oz) flour, wheat, hard 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3/4 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 360 degrees F. Deep Fat; 325 degrees F. Oven 100 slices (35 lb) veal, boneless, slices, partially thawed 2-1/4 quart (2 lb) flour, Read More …
Servings: 100 Portions Portions: 1 Steak (4-1/2 to 5 Ounces) Temperature: 350 degrees F. Griddle 30 lb. ham, cooked, boneless Slice partially thawed ham into 4-1/2 to 5 oz steaks. Cut edge of each steak in several places to prevent Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 350 degrees F. Griddle 100 steaks (32 lb) veal, flaked steaks, frozen variable (as needed) salt variable (as needed) pepper, black Brown steaks on greased 350 degrees F. griddle for 3 minutes. Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 350 degrees F. Deep Fat 100 steaks (35 lb) veal steaks, breaded, frozen Cook frozen steaks in deep fat until golden brown, about 5 minutes. Serve immediately, or hold partially covered until Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 350 degrees F. Oven 100 slices (35 lb) veal, steaks, breaded, frozen 1-1/2 gallon (8 lb) onions, dry, Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 200 degrees F. Oven 25 lb. ham, cooked, boneless, partially thawed variable (as needed) shortening, melted, or salad Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak (4 Ounces) Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Griddle; 200 degrees F. Oven 30 lb. ham, cooked, boneless, canned, whole, partially thawed variable (as needed) shortening, melted, Read More …
Serving Size : 2 2-3/4 inch boneless ribeye steaks (6oz each) 3 teaspoon olive oil 1/3 cup shallots, chopped 2 tablespoon fresh rosemary, chopped 3 tablespoon balsamic vinegar Sprinkle steaks with salt and generous amounts of pepper. Rub 1 teaspoon Read More …
Yield: 4 servings 4 Beef Tenderloins; Well Trimmed, 1-Inch Thick About 4 Oz Each 3/4 teaspoon Garlic Salt 3/4 teaspoon Chili Powder 1/2 teaspoon Black Pepper; Coarse Ground 1/4 teaspoon Ground Cumin 1/4 teaspoon Dried Oregano Leaves; Crush 1 tablespoon Read More …
Servings: 100 Portions Portions: 1 Steak Each Temperature: 360 degrees F. Deep Fat 100 steaks (32 lb) veal, flaked steaks, frozen 1 quart (1 lb 2 oz) flour, wheat, hard 1/2 cup (5 oz) salt 1 tablespoon pepper, black 3/4 Read More …
Servings: 100 Portions (2 Pans) Portions: 1 Steak Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Deep Fat; 375 degrees F. Oven 100 slices (35 lb) veal, boneless, slices, partially thawed 2-1/2 quart (2 lb 4 Read More …