BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :Triple7cont
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :497
Click below to download : Outdoor_cooking - Beef - New York Strip Chicago Style (Format : PDF)
Outdoor_cooking - Beef - New York Strip Chicago Style
1 tablespoon extra virgin olive oil1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/2 teaspoon white sugar
2 tablespoons apricot preserves
salt and pepper to taste
12 ounces boneless top loin
In a glass container, combine olive oil, cinnamon, sugar, and apricot preserves. Mix well as the preserves tend to stick until warm.
Take a small steak knife and make slashes in both sides of the steaks. Sprinkle both sides with salt and pepper.
Spoon the sauce over the meat making sure to work it in on both sides. Cover with plastic and refrigerate for at least one hour.
Preheat grill for high heat and cook both sides for 2 minutes to keep the flavor locked within. Finally cook each side for an additional 7 to 8 minutes, or to preferred doneness.
Makes 2 steaks
NEXT BOOKS
3 lb. of good lean beef 2 eggs 1 pkg. of dry onion soup 1 tube of crackers , mashed up very small crumbles 1/2 to 3/4 cup of salsa Mix all up together as quickly as possible and then use a hamburger press or a large jar lid with a sandwich bag on it (put the lid inside) and form the patties , refrigerate until ready to cook on grill or on George Forman cooker.
Outdoor_cooking - Beef - Our Best Hamburger Patties
PREVIOUS BOOKS
-------- ------------ -------------------------------- 1 pound ground round 1 cup chopped seeded plum tomato 1/4 cup minced fresh cilantro 1 tablespoon chili powder 2 teaspoons minced seeded jalapeno pepper 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon pepper Cooking spray 4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese 1/4 cup fat-free sour cream 4 (1-1/2-ounce) hamburger buns 4 iceberg lettuce leaves 8 (1/4-inch-thick) slices tomato Grilled onions (optional) Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties. Prepare grill. Place patties on grill rack coated
Outdoor_cooking - Beef - Mexican Chili-chese Burgers
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Outdoor_cooking - Beef - Our Best Hamburger Patties
- Outdoor_cooking - Outdoor Burgers
- Outdoor_cooking - Beef - Peppered Beef With Tomatoes And Red Onion
- Outdoor_cooking - Peppery Burgers With Caramelized Onions
- Outdoor_cooking - Rubbed Flank Steak With Horseradish Cream
- Outdoor_cooking - Beef - Santa Maria Style Beef
- Outdoor_cooking - Shish Kabobs
- Outdoor_cooking - Beef - Simply Great Steak With Grilled Fries
- Outdoor_cooking - Southwestern Grilled Flank Steak
- Outdoor_cooking - Beef - Stuffed With Bacon Burgers
LEAVE A COMMENT