- Sunday, 22 January 2017 20:40
Steak Pizza Sandwich
Makes 2 Servings.
1/2 pound steak, cut into slices
2 tsp oil
Salt and Pepper
1 tsp minced garlic
1/2 tbs oregano
14 oz can whole tomatoes, undrained
2 slices French bread
1 oz shredded mozzarella cheese
Heat broiler. Heat a skillet. Combine steak and 1/2 tsp oil in a bowl, toss to coat. Sprinkle steak with salt and pepper. Add steak to pan, cook until browned. Remove steak from pan. Add remaining oil to pan. Add garlic, saute 30 seconds. ADD oregano, salt, pepper and tomatoes, simmer 6 min. mashing tomato mixture. Return steak to pan, toss to coat. Place bread on a baking sheet, broil until lightly toasted. Spoon tomato mixture over bread slices, sprinkle with cheese. Broil until cheese begins to brown, then SERVE…
- Wednesday, 18 January 2017 23:32
Barbecued Chuck Roast
4 pounds Round (7-bone chuck roast), Cut 2″ thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.
- Friday, 29 January 2016 13:34
Texas Cowboy Stew
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons cumin
2 teaspoons chili powder
salt and pepper to taste
Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.