Golden Recipes

Recipe
1 tbsp. Pure Olive Oil
12 Lamb Rib Chops
1/2 cup Yellow Onions, diced small
1/2 cup Roma Tomatoes, seeded, diced small
1/2 cup Mild Green Chilies, diced small
1/2 cup Nopalitos, diced small
1 tbsp. Garlic, minced
2 cups Vegetable Stock
1/2 tsp. Salt
1/2 tsp. Black Pepper

Directions:

1. Spritz medium sauté pan with pure olive oil (bring to smoke point).
2. Lightly sprinkle lamb chops with salt and pepper, sear for two minutes, turn over and sear two minutes.
3. Transfer to baking dish.
4. Add yellow onions, tomatoes, green chilies, nopalitos and garlic.
5. Add vegetable stock.
6. Place in 350 degree preheated oven 15-20 minutes until sauce reduces by half.
7. Place lamb chops on plates.
8. Pour vegetables and sauce on lamb chops.

Serves 4

Makes: 4 servings
Prep: 15 minutes
Marinate: 4 hours
Grill: 8 minutes

Recipe
3 garlic cloves, peeled
1 large jalapeno chili, seeded and with white ribs removed
3/4 cup packed flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1/4 cup extra virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon black pepper
1 pound skirt steak
1/2 cup barley
2 cups chicken broth
3/4 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos
1 teaspoon chopped fresh oregano
Directions
1. For sauce, pulse garlic and jalapeno in a food processor until finely chopped. Add parsley and oregano leaves; pulse until coarsely chopped. Add next 4 ingredients and 1/4 teaspoon pepper; pulse until uniform.
2. In a resealable plastic bag, combine skirt steak and 1/4 cup of the chimichurri sauce. Seal; shake to coat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. In a pot, combine barley and broth; simmer, covered, for 20 minutes. Stir in peas, pimientos, chopped oregano, 2 tablespoons of the chimichurri sauce, and the remaining pepper. Let stand, covered, for 5 minutes.
4. Grill steak over hot coals for 3 to 4 minutes per side. Let rest 5 minutes; slice thinly. Serve with barley pilaf and remaining sauce.
Nutrition facts per serving: 458 calories, 27g protein, 28g carbohydrate, 26g fat (11g saturated), 6g fiber

Recipes
    *  1 T oregano
    * 2 T paprika
    * 2 T msg ( optional)
    * 9 T chili powder,light
    * 4 T cumin
    * 4 T beef bouillon 1 (instant,crushed)
    * 24 oz old milwaukee beer
    * 2 c water
    * 4 lb chuck,Extra Lean 1 chili grind
    * 2 lb pork,Extra Lean 1 chili grind
    * 1 lb chuck,Extra Lean 1 cut into 1/4 cubes
    * 2 large onions,finely chopped
    * 10 cloves garlic 1 finely,Chopped
    * /2 c wesson oil (or kidney suet)
    * 1 t mole (powdered)
    * 1 also called mole poblano
    * 1 T sugar 1 t coriander seed (from chinese 1 parsley,cilantro)
    * 1 t louisiana red hot sauce
    * 1 (durkee's) 8 oz tomato sauce
    * 1 T masa harina flour
    * 1 salt,To Taste

Procedure

1. In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer.
2. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done.
3. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.
4. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot.

Making good Salisbury steak only takes a few simple ingredients and is easy to put together. It doesn't take an accomplished chef to make them, just a little ingenuity. Sometimes a short cut is a cooks best friend. Begin by gathering the following:


Recipes
2 lbs ground beef
4 1/2 cups of water separated 3 cups and 1 1/2 cups 
2 boxes of cornbread stuffing 
3 packages of instant gravy mix  
1/2 medium onion chopped
Edged cooking sheet
Large skillet
Mashed Potatoes:
8 medium thin skinned potatoes
3 quarts of water
4 quart pot
1 stick of margarine or butter
Milk for thinning
These ingredients are going to help you please your families hunger and impress them at the same time.
Begin by mixing the ground beef, water, onion and cornbread stuffing together. This is best done by hand. Once these ingredients are mixed well, begin forming your patties. You want these to be at least an inch thick and shaped into a rectangle. The best size is 2 1/2" wide by 3 1/2" long by 1" thick. This mixture should make no less than 6 steaks. Place them on the edged cooking sheet and bake at 350 for at least 30 minutes.
After the Salisbury steaks are finished in the oven, remove the baking sheet and place each steak in the gravy. Allow these to simmer for about 20 minutes turning them over to coat both sides of the steaks with the thickening gravy.
While the Salisbury steaks are baking, pour the 3 cups of water in the large skillet and empty the 3 packages of instant gravy mix into the water. Mix thoroughly until most of the powder is dissolved. Heat on medium low heat while the Salisbury steaks are baking. After mixing the gravy mix and water, pour 3 quarts of water in a 4 quart pot. Remove the skins from the potatoes and cut them into uniform pieces. This can be bite size pieces or whatever size you prefer. They are all going to be mashed. The uniform pieces allows all of the potatoes to cook evenly and at the same rate. Turn on the burner to high and allow to boil until they are fork tender.
When the potatoes are finished, drain and place them back in the pot they cooked in. Turn your burner on low and allow all water to steam out of the potatoes. Place 1 stick of margarine or butter in the potatoes and mash with either a hand masher or a mixer. Add milk to thin to the desired consistency.
Add any other vegetables you would like with the Salisbury steak and potatoes or you may add some mixed veggies or corn on the side and your dinner is ready.

Recipes


1/2  pound         Top round steak -- thin sliced
2    tablespoons   Sherry
2    tablespoons   Cornstarch
2    each          Egg whites
6    tablespoons   Peanut oil
                        
Sauce
1 1/2  cups          Beef stock
2    tablespoons   Light soy sauce
1    teaspoon      Sugar
1 1/2  tablespoons   Cornstarch
1    teaspoon      Red wine vinegar
5    each          Dried red peppers -- crumbled
8    each          Thin slices of orange rind -- fresh pepper to taste


Method
Whisk together the sherry, cornstarch, and eg whites until the mixture is 
foamy.  Add the beef and toss to coat the peices well.  Set aside.  Cut 
meat into 2 X 2" pieces.  Heat 4 Tb peanut oil in wok.  Fry quickly, just 
until crispy and browned, remove to wok rack to drain.


 Add remaining 2 TB peanut oil to wok.  Add orange rind and red peppers to 
hot oil in wok.  Stir-fry until orange rind begins to darken and aroma 
from oil becomes pleasant.  Add remaining ingredients and stir until 
bubbly (add more beef stock if to thick),  Add fried beef and toss to coat 
with sauce.  Serve at once with steamed white rice.

Recipes


1 1/2  pounds Boneless round steak
1  Clove garlic -- minced
1/4  teaspoon  Pepper
1/2  teaspoon  Salt
1  tablespoon  Chili powder
1  tablespoon  Mustard
1  Onion  chopped Cube
16ounces  Tomatoes - cube
16ounces  Kidney beans canned Drained
 Beef bouillon cubes


Method


Spread meat with mixture of garlic, pepper, salt, chili powder, and 
mustard.  Cut into 1/2-inch wide strips.  Place in slow-cooking pot. Cover 
with onion, bouliion cube, and tomatoes.  Cover and cook on low for 6 to 8 
hours.  Turn control to high.  Add beans and cook, covered, for 30 
minutes.
Serve on bed of rice.


Living Organized: Proven Steps for a Clutter-Free and Beautiful Home

Recipes

The Big Short: Inside the Doomsday Machine

2 pounds cube steak, cut into 4 or 6 pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Juice of 3 limes
4 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion, roughly chopped
2 tablespoons finely chopped parsley
White rice, for serving.




Method


1. Season steaks with salt and pepper. Put steaks, juice from 2 limes and garlic in a 1-gallon zip-top bag or in a shallow glass pan or plate. Marinate for at least an hour.


2. When ready to cook, put oil and butter in a heavy frying pan over medium heat. When butter stops foaming, add onions and sauté until soft and just starting to turn color, about 5 minutes. Remove onions to a bowl, cover with foil and set aside.


3. Turn heat under pan to medium-high. Add steaks, being sure not to crowd the pan and adding a little more olive oil if needed. Cook about 2 minutes per side, flipping when juices come to surface. Remove to a platter or individual plates.


4. Add any leftover pan juices to onions, along with juice from remaining lime, and parsley. Top steaks with onions. Serve with white rice.
The Short Second Life of Bree Tanner: An Eclipse Novella (Twilight Saga)
Leave Your Sleep (2CD)

Ingredients

beef with a little fat
2 onions, chopped
1 clove garlic, crushed
1 cup bell peppers cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver spread
1 cup grated cheese (or use cheese spread)
1 cup unsweetened pineapple juice
2 cups beef broth (1 beef cube dissolved in hot water)
tabasco sauce
bay leaf, 3 large pieces
salt, peppercorns
mushroom, potatoes and carrots


Instruction
Boil the beef (until tender) in the beef broth and pineapple juice, with the onion and a dash of salt and about 20 pcs of peppercorn.  Saute garlic, when almost brown, add the beef.  Add the tomato sauce and tomato paste.  Allow to simmer for 10 minutes.  Add the bay leaf, bellpeppers, carrots, mushroom, and potatoes. If the sauce is too thick, add water.  When the potatoes and carrots are cooked, add the liver spread and cheese.  If you wish, you can add tabasco sauce.  Season to taste.