Fish Recipes (Perfect For Diabetics, Too!) Lemon Baked Sole, Salmon Steaks & Dill, Or Baked Halibut

As the TV commercial says, "For the seafood lover in you", here are some tasty, healthy, and quick recipes to make your fish meal special. Seafood is perfect for "quick" meals as it cooks quickly and requires little preparation. Choose from Lemon Baked Sole, Salmon Steaks with Creamy Dill Sauce, or Baked Halibut. The Halibut takes a little longer as it marinates in the refrigerator for an hour or two. The actual baking time is less than half an hour.

LEMON-BAKED SOLE

Steak Recipe

4 sole fillets (3 1/4 oz each)

2 tsp butter, melted

2 tsp lemon juice

2 tbsp flour

2 tsp chopped fresh parsley

1/8 tsp pepper

1/8 tsp paprika

Preheat oven to 375 degrees.

Thoroughly rinse fillets with cold water and pat dry with paper towels; set aside. In a small bowl, combine butter and lemon juice. Combine flour, parsley, and pepper together in a shallow dish. Dip fillets in butter mixture then dredge in flour mixture. Place fillets on a nonstick baking sheet and drizzle with any leftover butter mixture. Sprinkle the fillets with paprika. Bake at 375 degrees for 15 to 20 minutes or until golden brown and flakes easily when forked.

Per fillet: Approximately 92 calories, 3 g carbs, 16 g protein

SALMON STEAKS WITH CREAMY DILL SAUCE

1/2 cup chopped green onions

1 tbsp butter

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1/2 cup half and half cream

2 tbsp white wine

2 tbsp chopped fresh dill

4 (1" thick) salmon steaks

In a large skillet, saute the onions in butter. Add soup, cream, wine, and dill. Place salmon steaks on top. Cover and simmer for 15 minutes or until fish flakes easily with a fork. Spoon sauce over steaks to serve.

BAKED HALIBUT

8 (4 oz each) halibut steaks

1 tbsp Dijon mustard

1/4 cup lemon juice

1 tbsp vinegar

1/2 tsp dried oregano

1/4 tsp pepper

1/2 cup water

1/2 tsp chicken-flavored bouillon granules

2 green onion, chopped

2 tbsp grated Parmesan cheese

Rinse steaks thoroughly in cold water; pat dry with paper towels and place in a shallow baking dish. Brush steaks evenly with the Dijon mustard. In a small bowl, combine lemon juice, vinegar, oregano, and pepper. Pour over the fish and marinate in the refrigerator for 1 to 2 hours.

In a small saucepan, combine water and bouillon granules; cook over medium heat, stirring constantly, until bouillon dissolves. Remove steaks from the refrigerator and pour the bouillon mixture around the fish in the dish. Top fish with the green onions and Parmesan cheese. Bake at 375 degrees for 25 minutes or until fish flakes easily when tested with a fork.

Enjoy!

Fish Recipes (Perfect For Diabetics, Too!) Lemon Baked Sole, Salmon Steaks & Dill, Or Baked Halibut

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com.

For more of her quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com.

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How to Cook Cube Steak - Chicken Or Beef?

When you mention meat, there are two things people will think of. First, there is chicken and second, beef. Many like the beef because it can be served rare and for those who like more tender meat, chicken is their choice. Despite its wide availability, many people still don't know how to cook these two items. So, for the benefit of the reader, this article is going to show you how.

Firstly, how to cook a cube steak? Well, you will need to know which part of the cow you'll have to buy at the butcher's. It is taken from the hip and is best tenderized before cooked. Use an electric tenderizer or a normal one if you prefer an old-fashioned bashing. Make sure you tenderize it until it looks not unlike a hamburger patty.

Steak Recipe

Then, prepare the ingredients while allowing the steak to sit for a while. You will need half a can of water, 2 medium-sized onions, 1 can of celery soup or cream of mushroom, 2 tablespoon of oil, half a cup of catsup, peeled garlic, salt and pepper.

Heat up the oil in the pan and while you are waiting, rub the garlic, salt and pepper on the cube steaks. Ensure that they are covered all over. When you're done, fry them in hot oil, not more than two at a time, unless they are really small. Then, put the steaks on a pan and add the onions. Mix water, soup and catsup together and pour them over the steaks. Simmer for 40 minutes under low heat.

If you feel like baking a chicken, do not tenderize the meat. You will only need salt, pepper, olive oil (for the health-conscious) and any marinade of your choice. You have to prepare the chicken before baking it by rinsing it in cold water thoroughly. Add the salt and pepper, and massage it with olive oil. At this point, you can add in any herbs that you think will go well, such as oregano or rosemary.

Once you preheated the oven to 350 degrees, place an uncovered baking dish with the chicken in it. Bake at the aforementioned temperature for 90 minutes. To make sure it is done, wait until the skin is golden brown and insert a thermometer into its thickest area. It should read somewhere around 170 degrees. Also, when you cut it, the meat should not be pink and the juice clear.

There you go! With these instructions for baking chicken and how to cook cube steaks, your meal should be perfect if you followed them to the letter.

How to Cook Cube Steak - Chicken Or Beef?

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Memorial Day Menu and Recipes

This Memorial Day cook up some lip smacking delicacies for your friends and family. Show off your culinary calibers and soak in all the praises showered on you. Its summer!!! And Memorial Day is the right occasion to treat your taste buds to some sizzling barbecue, steaks, grilled potatoes, pies, desserts, salads and much more. Barbeque undoubtedly tops the list. If you're planning a Memorial Day cookout or a special Memorial Day barbecue party this year here's a list of items to include in your menu.

o A succulent barbecue

Steak Recipe

o Steaks

o Bacons
o Delicious Chicken preparations (anything will be gorged on)

o Grilled Asparagus

o Corn on the Cob

o Roasted potato salads or shrimp salads

o Grilled Zucchini

o Cream and cheese sandwiches

o Baked beans

o Strawberry Melon Wedges

o Pork Ribs

o Hotdogs

o Burgers (lamb, chicken...anything!)

o Strawberry Cream Pie

o Lemonade (a real refreshing idea)

o Sundaes

o Special Memorial Day Cake (top it with blue syrups, white cream and red cherries to give that patriotic flavor in it)

o Memorial Day pies (don't forget the blueberry and raspberry toppings)

o Tomato Tarts

If the kitchen is your lab and you love to experiment around with some cool recipes this summer, here are a few you might just try out. What's better than to start off with a yummy salad recipe -

Spinach & Strawberry Salad

Ingredients:

o One 9 ounce package of baby spinach leaves

o 1 1/2 cups of sliced strawberries

o 1/3 cup toasted almonds

o 3-4 sliced green onions

o Olive oil

o White Balsamic vinegar

o Sea salt and fresh ground pepper ( to taste)

Instructions:

o Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)

o Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions

o Drizzle with a little olive oil (just enough to lightly coat the spinach)

o Place the bowl in the refrigerator until serving time
To serve:

o Rinse the strawberries just before tossing the salad, dry them and slice them

o Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste

o Add a little salt and fresh ground pepper and toss the salad and then plate

And who can ignore a BBQ recipe on Memorial Day. Here's one to check out -

BBQ Steaks

1/2 cup balsamic vinegar

1/4 cup soy sauce

3 tablespoons minced garlic

2 tablespoons olive oil

2 teaspoons ground black pepper

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

salt ( to taste )

1/2 teaspoon liquid smoke flavoring

1 pinch cayenne pepper

2 (1/2 pound) beef rib eye steaks

In a medium bowl, combine the vinegar, soy sauce, garlic, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper.
Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours.
Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

And here's one for the burger lovers -

Wasabi Salmon Burgers

Ingredients

o 2 tablespoons reduced-sodium soy sauce

o 1 1/2 teaspoons wasabi powder

o 1 pound salmon fillet

o 2 each scallions

o 1 each egg

o 2 tablespoons minced peeled fresh ginger

o 1 teaspoon toasted sesame oil

Cooking Instructions

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

Memorial Day Menu and Recipes

Richard Dupont writes on holidays and global events like Memorial Day, Father's Day, Mother's Day, Halloween, Thanksgiving, Christmas, New Year, valentine's Day etc. He also writes on family, relationships, religion, love and friendship.

He is a writer with special interest in ecard industry and writes for 123greetings.com.

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Recipe to Try: Salisbury Steak With Mashed Potatoes

One of the most ordered dish in my catering business of 4 years is my own version of Salisbury Steak with Mashed Potatoes. What makes this dish so good is the wonderful creaminess of milk topped in the juicy and tender beef patties. It is so easy to prepare and takes up less of your time especially when you are preparing for a big crowd. Salisbury Steak is almost the same with Hamburger Steak but differs in ingredients. It is made of ground beef with gravy or brown sauce and served with mashed potatoes or noodles. It originated from the US but there are a lot of versions available in making this recipe. I made my own revisions and my customers simply love it!

Salisbury Steak with Mashed Potatoes

Steak Recipe

Ingredients:

1 kilo Ground Sirloin Beef

1/2 cup breadcrumbs

1 onion, finely chopped

2 eggs, lightly beaten

1 305-gram Cream of Mushroom soup

1/2 can Evaporated Milk

1/4 tsp liquid seasoning

1 cup sliced button mushroom (reserve the liquid)

2-4 tablespoons butter

Mashed Potatoes:

1/2 kilo of Potatoes, peeled, sliced into squares

1 stalk celery

1 can of all purpose cream

1/4 cup Butter

Salt and Ground Pepper

1. Prepare Mashed Potatoes first. After peeling and slicing the potatoes, boil it together with the celery until tender about 10-15 minutes. Mashed it thoroughly.

2. Mix the potatoes with cream, butter and season it with salt and pepper.

3. Put it aside in a serving platter while doing the steak.

4. In a mixing bowl, combine beef, breadcrumbs, onion and eggs. Mix well.

5. Shape the beef mixture into 10 patties. In a large skillet, melt butter and brown the patties 2 or 3 at a time at about 2 or 3 minutes on each side or until cooked to desired wellness. Make sure that you don't over crowd patties for it will shrink when being cooked. Place the cooked patties and arrange it beside the mashed potatoes.

6. In a saucepan, combine mushroom soup, milk, liquid seasoning, mushroom and reserved liquid. Heat and simmer until mixture is smooth, stirring it occasionally about 3 minutes. Pour the mushroom sauce on top of the patties.

7. Served hot.

This recipe taste so good that one would think it is difficult to make. Try it and you will see how wonderful it is to be able to do something so simple but can give so much delight to your family and friends.

Recipe to Try: Salisbury Steak With Mashed Potatoes

Charlene is a freelance writer who writes on various niches especially in regards to health, food/cooking, family and relationships, self help and self improvement. To avail of her writing services, you can contact her at lynne.sampilo@hotmail.ph. To know more about the writer, you can visit her personal website: http://lynnesampilo.wordpress.com

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The Best Tri Tip Barbeque Recipe - Grill it Right!

Grilling with friends and family can be so much fun, and the tri-tip is a fantastic cut of meat to serve a large group of people. Grilling a tri-tip is cheaper than grilling individual steaks. A good-sized tri-tip can serve between five and six people.

If you live on the East Coast you may not be familiar with tri-tip. The tri-tip is a cut of meat from the bottom sirloin. Many times it is considered a roast, but it's real texture when grilled is much more like steak. And that is why on the West Coast you'll find it being served at many a BBQ.

Steak Recipe

There are many different ways to prepare a tri-tip for grilling. Consider marinating your tri-tip overnight to seal in its delicious flavor. You might also want to consider using a dry rub on your tri-tip just before you put it on the grill. One of the things I like to do when I BBQ a tri-tip is to start with a dry rub, and baste it with a delicious BBQ sauce about 10 minutes before pulling it off the grill. Grilling it like this will give the roast a nice crust while still maintaining that fantastic center flavor.

The best way to cook the tri-tip is to grill it over indirect heat at 325°. This style of cooking is called slow cooking. The time to cook it can vary from 60 to 90 minutes depending on the size of the tip. A good rule of thumb is to grill the tri-tip around 30 minutes for every pound.

The right way a tri-tip should be cooked is medium rare to medium. Pull the tri-tip off the grill when the center of it reaches 140°. Do not cover the tri-tip with aluminum foil as this'll turn the tri-tip gray, and you won't get that nice seared crust that a tri-tip should have.

The Best Tri Tip Barbeque Recipe - Grill it Right!

For the absolute best resource on BBQing Tri-Tip check out The BBQ Secrets Guide!

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Easy Crock Pot Recipes - Beef Burgundy and Country-Style Ribs and Sauerkraut

Crock pot meals are convenient on those busy work nights. Its nice to come home to the tantalizing smell of a well cooked meal waiting for you. The challenge is to find those recipes that are not only quick and convenient, but tasty as well. Here I offer two recipes that are tasty and easy - Beef Burgundy and Country-Style Ribs with Sauerkraut.

This is my version of Crock Pot Beef Burgundy. It is quick to prepare in the morning, especially if you opt to skip the browning process (I usually do.) You can also cook this, well covered, for 2 hours in a 350 degree oven. The cooking time on the Beef Burgundy is 3-6 hours, but the longer you cook it on low, the more tender it will be. I don't usually worry about the time, I put it in before I leave for work and eat whenever the wonderful smells are too much for my willpower.

Steak Recipe

Beef Burgundy in the Crock Pot

2 pounds Beef Cubes (round steak, sirloin tip, or roast)

1 can golden mushroom soup

1 package dry onion soup mix

1 cup burgundy wine

1. OPTIONAL, but does add good flavor: Brown the beef cubes in a little oil.
2. Combine all ingredients in crock pot. Stir to combine. Cover with lid.
3. Cook in crock pot for 3 hours on high or 6 hours on low.
4. Serve over hot noodles or rice.

Country-Style Ribs and Sauerkraut 1 bag sauerkraut ; rinsed, drained 1 onion

1 red-skinned apple

2 - 3 pounds country style pork ribs

1 cup beer

1. Put sauerkraut in bottom of crock pot. Add diced onion and chopped apple. Do not need to peel apple. Stir and even the top.

2. Layer country ribs on top of kraut mixture. Pour beer over all. Cover and cook on LOW from 8 to 10 hours.

This recipe yields 4 to 6 servings.

Easy Crock Pot Recipes - Beef Burgundy and Country-Style Ribs and Sauerkraut

Do you need more easy crock pot recipe ideas? Sign up for our newsletter at Easy Crock Pot Recipes and get quick and healthy crock pot recipes delivered to your email regularly.

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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking

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An Easy Meatloaf Recipe For A Busy Cook

There are as many meatloaf recipes are there are cooks. This one is my favorite, an easy meatloaf recipe that can be varied to suit your tastes. Start with the basic recipe and add seasonings from the list below to suit your family. You can vary the meats used and the seasonings.

To keep my meatloaf recipe easy, I use ground beef. Many cooks use a combination of ground beef, ground pork or ground veal. Some use sausage in their mixture. If you desire a mixture of meats, use 1/2 to 3/4 pound of pork, veal or sausage to 1 pound of beef. Using the seasoned Italian style bread crumbs seasons the meatloaf, making this recipe easy and quick to prepare. I don't actually even measure anything. I just dump the ingredients together using a reasonable amount of each. If the mixture is too moist, add more bread crumbs. If too dry, add more ketchup. It really is an easy meatloaf recipe that is foolproof.

Steak Recipe

Basic Easy Meat Loaf Recipe

1 1/2 pounds ground chuck

3/4 cup Italian style bread crumbs

2 eggs

1 large onion, finely chopped

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon each garlic powder and onion powder, optional

1/4 cup catsup + more for top if desired

2 Tablespoons Worcestershire sauce, optional but good

1. Preheat oven to to 375 degrees F.

2. In a large loaf pan or ovenproof baking dish, mix all ingredients.

3. Shape into loaf shape.

4. Bake at 375 for 1 hour or until done.

5. I like to cover the top with more catsup during the last 20 minutes of baking.

You can try additional seasonings such as diced bell pepper, chopped celery leaves, minced parsley and thyme. If using sausage, try adding finely diced apple, and eliminate the garlic, onion powder and Worcestershire sauce. Small diced vegetables such as potato, carrots, or peas can be added if you like. Some cooks add chopped olives or chopped pickles or hard boiled eggs. You can substitute canned soup for the catsup, pouring more over the top as it bakes. The variations are endless.

If you are blessed with leftovers of this easy meatloaf recipe, this makes a delicious sandwich filling the next day, but don't count on it. My family eats this up.

An Easy Meatloaf Recipe For A Busy Cook

Do you need more healthy quick dinner recipe ideas complete with menu suggestions and shopping lists? Join our newsletter list for more healthy quick dinner recipe ideas like this one at Easy Meatloaf Recipe & Dinner Ideas From Easy Southern Cooking

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes for everything you need to complete a traditional style holiday meal, visit her website Easy Southern Cooking

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Finadene - Island Sauce For EVERYTHING

Born and raised on Guam, I never stop comparing stateside parties with the village-wide fiestas where everyone on island is invited. Rub elbows with the mayors and senators of the island, and never tire of the abundance of food, music, conversation and laughter. With its multi-cultural population, Guam has many different flavors and tastes. In this article, you'll find one of the island's most requested recipes - Finadene, the island sauce found at every party, and poured over almost everything!

Finadene - Island Sauce for EVERYTHING

Steak Recipe

Dip into it or pour it over EVERYTHING. Islanders NEVER do without it, and our off-island visitors bring this fabulous Guamanian recipe back home. Finadene has a soy sauce base that is delicious with steaks, chicken, fish and vegetables. Pour it over rice!

INGREDIENTS:

1 cup lemon juice and rind

2/3 cup soy sauce

1 cup chopped onion

2 stalks of green onion, chopped

10-12 medium hot peppers, chopped or mashed according to your 'heat' preference

OPTIONAL ADDITIONS:

Cherry tomatoes - sliced

Cucumbers - sliced

DIRECTIONS:

Make this a few hours ahead or the night before. Mix all ingredients together and store the Finandene in the refrigerator until you're ready to serve!

SERVE:

Pour it over rice (a standard for ALL Guamanians and found at every party), over barbecued, grilled or fried chicken, steaks, ribs, fish, and vegetables. The sauce, because of its lemon base, gets tastier every day. Make sure to store unused sauce in the refrigerator and enjoy for weeks afterwards.

FUN FACT:

Guam's Kentucky Fried Chicken restaurants hand out Finadene like ketchup!

Finadene - Island Sauce For EVERYTHING

Christine Magtoto

View more delicious Guam Recipes

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How to Cook Beef Tenderloin, the Best Part of the Cow

I've written previously about pork tenderloin being the best part of the pig. Well, the same can be said about beef tenderloin -- it's the best part of the cow.

Beef tenderloin is cut from the animal's middle, specifically the psoas major muscle, which hangs beneath the spine. Beef tenderloin is also the general name for a wholesale cut of beef from which various retail cuts are made, such as filets or tenderloin steaks. As you might guess, beef tenderloin meat is the tenderest and most flavorful kind, generally speaking.

Steak Recipe

You really don't need a recipe to cook good beef tenderloin--just follow your instincts, using your favorite preparation method as for any other kind of beef. One of the simplest ways is to rub it with seasonings such as garlic powder, salt and black pepper (the last being coarsely ground, preferably). Put the beef and a tablespoon of cooking oil in a pan on your stove top, browning the meat all over. Then put it in the oven and roast it for about half an hour at 460 degrees F or hotter, making sure to turn it occasionally.

Here's a more exact recipe if you don't care to wing it:

Ingredients

4 medium-sized beef tenderloin steaks

4 tablespoons of coarsely ground black pepper

2 gloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F.

2. Place steaks in a roasting pan. Rub steaks with minced garlic, salt and black pepper.

3. Place roasting pan in oven and cook on one side for 4 minutes. Flip steaks. Cook for 4 minutes more, or to desired state of doneness.

How to Cook Beef Tenderloin, the Best Part of the Cow

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Free Cheesecake Factory Restaurant Recipes

Imagine it is Friday night. You've had a long week. You don't feel like spending a lot of money eating out, but you still want to eat good food tonight. What are you going to do? Recently I discovered restaurant recipes. I realized that I could save a ton of money by making restaurant recipes at home.

One of my favorite restaurants is the Cheesecake Factory. Cheesecake Factory restaurant recipes are delicious! I have been scouring the internet recently for the best Cheesecake Factory Restaurant recipes. After doing some extensive research, here are several amazing Cheesecake Factory Restaurant recipes.

Steak Recipe

Cheesecake Factory Oreo Cheesecake
Filling:
1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

Crust
1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
93 spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/23 up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9. After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Cheesecake Factory Pasta Da Vinci
1(1lb)box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1(4ounce)can sliced mushrooms, drainedor
1/2 cup rehydratedshiitake mushrooms
2 tablespoons mincedgarlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter

Directions
1. Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2. Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
3. Remove from heat and swirl in butter. Toss with pasta.

Cheesecake Factory Vanilla Bean Cheesecake
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/3 cup cold water
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 1/2 cups heavy cream, whipped

1. Soften the gelatin in cold water and set aside for later use.
2. Beat the egg yolks in the top of a double boiler until light and lemon colored. Gradually beat in the sugar. Add the salt.
3. Scald the milk and gradually stir it into the egg mixture. Cook over hot, not boiling, water until thickened, stirring constantly.
4. Blend in the softened gelatin and vanilla. Chill until the mixture begins to thicken, stirring occasionally to prevent a crust from forming on the surface.
5. Fold in the whipped cream and spread cream mixture onto cheesecake.
Chill until firm.
6. Garnish with lightly sweetened whipped cream.

Cheesecake Factory Avocado Egg Rolls
2-4 servings
30 mins prep time
Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying
Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.

Free Cheesecake Factory Restaurant Recipes

Jake loves eating out as much as you. Get more restaurant recipes here!

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Roast Beef Dinner Recipe

A wonderful recipe for coming home celebrations, or any time you need the perfect dinner, this is definitely a sit down family dinner, one that invites conversation at the dinner table. The aroma's that bring back so many memories fill the house! Make great memories by cooking great meals, and they will never forget.
If you have been looking for a great roast beef dinner recipe, with ease of cooking and simple ingredients, this is sure to please your family or guests. A perfect recipe for new cooks, when you need to entertain, without being a slave to your kitchen!

Ingredients:

Steak Recipe

3 pound beef bottom roast

3 tablespoons grape seed oil, or a quality cooking oil

3 cups baby carrots

1 large can whole mushrooms 10-16 oz

1 large yellow onion chopped

1 teaspoon salt

1/2 teaspoon pepper

1 package brown gravy mix

1/4 cup flour

Heat oil in large skillet over medium high heat. Coat the beef with flour and cook in the oil about 5 minutes on each side to lightly brown, then place the carrots, mushrooms and onions in a 5 to 6 quart slow cooker. Sprinkle with salt and pepper and place the beef on top of the vegetables. Mix 12 ounces of water with gravy mix and pour over beef. Cover and cook on low heat 8 to ten hours or until beef and vegetables are done and tender. Add salt and pepper to taste. Serve with mashed potatoes, this roast gives you the perfect gravy to top the potatoes, and a variety of vegetables, salad and rolls with real butter, jellies and honey.

Roast Beef Dinner Recipe

Owner of Up2Tempo located in Cincinnati, Ohio selling a variety of Cooking and Dining Magazines and sharing some of my favorite recipes.

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BBQ Chicken Sauce Recipe

We all love a chicken burger recipe and there are many recipes for BBQ chicken, but often the sauce is more of a problem. A burger has to be done properly. I'm wondering what the statistics are? How many people would prefer the good old beef burger, but everyone has his or her own preference.

Working in the chef industry I have been instructed to make many different sauce recipes and told how to make them for all sorts of occasions and decorate the plate beautifully, drizzling the remainder of the sauce around the plate.

Steak Recipe

When we think of a BBQ sauce recipes for chicken we are thinking of the flavors and how they go with the chicken fillet. We are not especially thinking how beautiful and pretty the decorations on our plate look. A chicken burger can be very plain without the sauce so in this case some might say the secret is definitely in the sauce

When I mention oyster sauce not a lot of people know about this, which I find a little strange. You can find oyster sauce at any chinese store, but you should find it at the supermarket. However you can't use oyster sauce alone on your chicken burger. Oyster sauce has a very sharp taste, but mixed with some honey it will calm it down and you will experience a delicious BBQ sauce.

Once you have that base you can experiment a little yourself, adding some chili or garlic to spice it up. It's also great with tomato sauce. Tomato, honey and oyster sauce should be equal in quantity and then you will be on your way to one of the best bbq sauce recipes.

BBQ Sauce recipes

BBQ Chicken Sauce Recipe

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French Stew Recipe - Beef Braised in Beer

This French stew recipe, known as carbonnade, comes from the north of France in a region that is called Flanders. Flanders blends somewhat seamlessly with Belgium to the north, and although there is a political boundary, the cultural and gastronomic boundary is not so evident.

There is a lot of great eating in Flanders, and the cuisine is quite distinct from other regions of France. Flanders is home to one of the most popular of all dishes in France: the steak frites (steak and French fries).

Steak Recipe

In this French stew recipe, beef is slowly braised in beer. What beer you use will effect the outcome, and you may want to try the recipe several times to come up with your personal favorite. A good bet is to use a light beer such as a pilsner the first time. Watch out for dark beers, which may add interesting flavor, but risk to turn the stew bitter.

Carbonnade de boeuf

• 2 pounds stew beef
• 4 large onions, sliced
• 2 cloves garlic, crushed
• 3 tablespoons olive oil
• 2 tablespoon sugar (raw or light brown)
• 1 tablespoon wine vinegar
• 2 tablespoons flour
• 2 cups of beer
• bouquet garni (or use 1 teaspoon thyme and two bay leaves)
• (optional: 4 slices slightly stale French bread spread on both sides with 2 tablespoons French mustard)
• salt and pepper

Slice the stew beef into pieces about 1 inch by 1 inch. Peel and slice the onions. Peel the garlic.

Heat two tablespoons of olive oil in a Dutch oven or other sturdy pot. Add the sliced beef and brown it on all sides. Sprinkle the meat with salt and pepper. You may have to do two batches depending on how large your pot is. Remove the meat and pour off the juices (reserve these).

Add one more tablespoon of olive oil to the pot, and add the onions. Cook the onions for 15 minutes on low to medium heat, stirring frequently. You want the onions to brown slightly and caramelize a bit.

After 15 minutes, stir in the crushed garlic, sugar, and vinegar and cook for 2 more minutes. Sprinkle the flour on top of the onions and stir to coat thoroughly. Add the meat and juices back to the pot.

Pour the beer on top of the meat, add the bouquet garni (or thyme and bay leaves), and stir everything to mix.

Cover the pot and simmer the stew on low heat for two hours or more. The stew should be just barely bubbling as it cooks. Towards the end of the cooking time season to taste with salt and pepper. Remove the bouquet garni (or bay leaves) before serving.

If you wish you can place slices of mustard slathered French bread on top of the stew about half way through the cooking time. This will melt into the stew and add flavor and texture.

Makes 6 servings. (Leftovers are no problem - this French stew recipe tastes great reheated the next day).

French Stew Recipe - Beef Braised in Beer

This recipe comes from Easy French Food, a website dedicated to bringing you French recipes without a lot of fuss. Stop by EFF for another classic French stew: beef Bourguignon recipe. Bon appetit a tous!

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Grilling Secrets for the Perfectly Grilled Steak

There is nothing quite like a good, juicy steak cooked on a grill. But, many people don't know grilling secrets such as the best cuts to use, what size they should be, how long to cook the steaks, and marinades to use.

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:

Steak Recipe

- Filet Mignon

The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.

- Top Sirloin

The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.

- T-Bone

The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.

- New York Strip (sometimes known as Kansas City Strip)

The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.

- Porterhouse

The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.

- Rib Eye

Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.

Thickness of the steak is very important. Each cut should be between 1 inch and 1 ½ inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.

Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ½ cup of chili sauce, ¼ up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ½ cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ½ teaspoon of garlic powder.

Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ½ teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.

There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.

Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.

You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.

After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!

Grilling Secrets for the Perfectly Grilled Steak

Mike Sullivan is an author on the topics of grilling, preparing and cooking steaks, and choosing the right cuts of meat. Read his most recent report on How To Marinate Steaks to put the most flavor into your next steak meal.

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3 Easy to Make Meatloaf Recipes

Here are 3 different, easy to make, recipes for meatloaf.

Meatloaf Recipe 1

Steak Recipe

Ingredients:

2 Eggs

1/2 cup water

Two tablespoons of soy sauce

1 small onion diced

2 Lbs. ground beef

8oz package of pre-made stuffing, (such as Stove Top)

salt & pepper to taste

Directions:

Preheat Oven to 350°F

Beat eggs, water, and approximately two tablespoons of soy sauce together in a separate bowl and set aside.

Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.

Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.

Pick up big ball of meat and pack in hands until you have formed a loaf.

Place in ungreased loaf pan and place on center rack in oven for 45-55 minutes uncovered until center of meatloaf is browned. Drain excess grease off side of pan and let stand 5-10 minutes before cutting and serving.

Meatloaf Recipe 2

Ingredients:

1 onion, chopped

1-2 celery stalks, chopped

1 cup cracker crumbs

1 clove garlic, diced

1 teaspoon salt

1/4 teaspoon allspice

sprinkle of curry powder

1 teaspoon Worcestershire sauce

2 eggs

2 lbs. ground beef

1-2 cans of mushroom soup

Makes 1 bread pan of meat loaf

Directions:

Mix meat, eggs, and spices

Mix in vegetables and crackers

Bake at 400°F

Drain off grease when brown 10-20 minutes

Add 1-2 cans of mushroom soup on top

Bake until done

Total baking time 1.5-2 hours

Meatloaf Recipe 3

Ingredients:

1 1/2 pounds of ground beef

1 cup Ritz crackers

2 beaten eggs

8 ounces Del Monte tomato sauce

1/2 cup fine onion

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Pound the Ritz crackers until fine like bread crumbs.

Mince the onion until fine.

In a separate bowl, add the meat and the other ingredients and mix with your hands until the ingredients are all mixed together and the mixture is smooth.

Grease a glass baking pan with vegetable shortening.

Put the meat mixture in the pan and shape like a football.

Bake in the oven for 1 hour.

Take out the meat loaf and serve warm.

3 Easy to Make Meatloaf Recipes

Recipe contributed by David Slone. For more recipes that you can use at home visit Tasty Cook Recipes [http://www.tastycookrecipes.com]. For more cooking resources visit Advantage Content Cooking and Recipes and Yummy Tummy Recipes

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Choosing a Ribeye Steak Marinade Recipe

One of the best things about marinated steak recipes is that you can choose from literally hundreds of different recipes and even adapt those to your taste. Also, you can mix and match your steaks with the marinades. There are some marinades that are better for certain cuts of steak though.

If you are using a cheap, tough cut of steak you might want to use a marinade with plenty of citrus juice in it, or similar, because this will tenderize the steak. If you are using such a marinade on a more tender cut of steak you will need to be careful not to leave the marinade on for too long because it can make the meat mushy.

Steak Recipe

Types of Marinated Steak Recipes

There are various types of marinated steak recipes you can choose from. What about a smoky barbecue flavored marinade, a spicy international marinade with chilies or a tangy citrus based one?

The best way to choose which marinade recipe to use is to compare a few different ones. Think about what you are going to be serving alongside the steak. If you are serving plain rice, you might want to make something that can be boiled after marinating and used as a sauce, so you can ladle some of the hot marinade on to the rice as well. If you are serving a tasty side dish with the beef, a simpler marinade recipe might be more suitable so you do not have a flavor clash.

Marinating Ribeye Steak

You might like to use a ribeye steak marinade recipe if you have some ribeye steaks for dinner. Ribeye steak is really juicy and delicious and using a marinade on it can make it really mouthwatering, extra tender and extremely flavorful.

This cut is from the beef rib and the meat is fattier, or more marbled, than a lot of other cuts of beef. This marbling adds to the natural flavor and juiciness. You can get bone-in ribeye steaks and boneless ones, although technically bone-in ribeye steak is a rib steak not a ribeye.

Because this type of steak is naturally juicy, it is suited to dry cooking methods and does not need to be basted as it cooks. The marbling melts as the meat cooks and juices are released, keeping it succulent and stopping it from drying out on the grill. A marinade for ribeye steak is about giving gentle flavor rather than being necessary to tenderize the meat or overpowering the flavor of the beef.

Ribeye is really tasty as it is so a marinade for ribeye steak should give a hint of flavor rather than anything too strong. Save the strong flavored, tenderizing marinades for cheaper beef cuts.

The best way to cook a ribeye steak is on the grill but you could fry or broil it if you wanted to. Marinate the meat for a couple of hours. That is enough to give it a good flavor without having a negative impact on the meat texture.

Choosing a Ribeye Steak Marinade Recipe

Marinated steak recipes range from simple to complex and there are marinades for every cut of meat and every occasion. A good ribeye steak marinade recipe should add a hint of flavor to the steak without being overpowering. Ribeye steak is a real treat for dinnertime and an easy steak marinade can make it even more delicious.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Thanks To : What is Nutrition

Use Herbs And Spices To Create Savory Steak Salads

Aromatic mixtures of herbs and spices are ideal for tenderizing all types of steak as well as adding an array of delicious flavors. Other seasonings can be used to add extra interest to the salad greens or vegetables that are served along with your favorite cut of steak.

You can create a delicious dry rub to use on various cuts of steak with a few simple ingredients. Combine minced garlic and parsley along with dried basil, rosemary, thyme, ground black pepper, and kosher salt and mix well before rubbing all over both sides of the steak.

Steak Recipe

When using a dry rub, slip a small plastic bag over your hand before rubbing the mixture on the steak to keep it from sticking to your fingers. You can also just sprinkle your dry rub mixture onto both sides of the meat. If you are using any type of sugars in a dry rub for grilling steaks, use them sparingly as they will burn quickly during the cooking process.

You may also want to make a paste rub by adding a small amount of liquid to your herbs and spices. Choose from ingredients such as balsamic, cider, or red wine vinegar, fruit juice, and wine.

Creamy Italian and Herb Steak Salad Recipe

What You Need

• 1 large garlic clove, sliced thick
• 1 teaspoon kosher salt
• 3 tablespoons heavy cream
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh Italian parsley, chopped
• 1 teaspoon fresh oregano, chopped
• Kosher salt and fresh ground black pepper to taste
• 2 pounds rib-eye or boneless sirloin steak, 1 inch thick
• Baguettes cut into 6 1 inch thick slices
• 1 head escarole, (use inner leaves only) torn
• 3 endives, sliced crossways into 1 inch thick pieces
• 4 large radishes, sliced thin

How to Make It

Preheat the grill to medium.

In a mixing bowl, smash the garlic with the kosher salt and blend into a paste. Whisk in the heavy cream, mayonnaise, mustard, and vinegar. Whisk in a little over 1/4 cup olive oil and then the parsley and oregano.

Coat the steak with the olive oil and season generously with kosher salt and black pepper.

Grill the steak over medium to high heat for about 10 to 12 minutes for medium rare and about 15 minutes for medium well. Turn the steak once or twice during cooking.

Allow the steak to sit for about 10 minutes after grilling before slicing thinly.

While the steak is cooling, brush the slices of baguettes with some olive oil and grill for 3 minutes over medium heat or until toasted but not burnt. After grilling, cut the baguettes into cube sized pieces.

In a large mixing bowl, add the torn inner leaves of the escarole, radishes, and the cubes of baguettes and toss well. Add the garlic and heavy cream mixture and toss to coat thoroughly.

Serve your creamy Italian and herb salad with thin slices of steak.

Serves 6.

Use Herbs And Spices To Create Savory Steak Salads

When making your next flank steak marinade experiment with a variety of ingredients before grilling until perfection. The best steak marinade recipe will contain red wine vinegar, balsamic vinegar, cooking oils, and all of your favorite herbs, spices, and seasonings.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

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The Coriander Beef Recipes

Preparation time: 15 minutes + 1 - 2 hours marinating
Total cooking time: 15 minutes
Serves: 4

Ingredients for the coriander beef recipes:

Steak Recipe

500g (1lb) rump steak, cut into thin strips
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1/2 cup (25g/ ¾ oz.) chopped coriander roots, stems and leaves
1/4 cup (60ml/2 f oz.) oil
oil, extra, for cooking
2 red onions, thinly sliced
1/2 red capscicum, thinly sliced
1/2 green capscicum, thinly sliced
1 tablespoon lime juice
1/2 cup (25g/ ¾ oz.) chopped coriander leaves, extra

Directions for the coriander beef recipes:

1. When you want to start cooking the coriander beef recipes, you should follow these guidelines. First, place the beef strips in a glass or ceramic bowl. Add the garlic, ginger, coriander and oil. Mix together well, then cover and refrigerate for 1 - 2 hours

2. Heat the wok until very hot and stir-fry the meat in three batches over high heat for 2 - 3 minutes, or until the meat is just cooked. Remove all al the meat from the wok and keep it warm.

3. Heat 1 tablespoon oil, add the onion and cook over medium-high heat for 3 - 4 minutes or until the onion is slightly softened, Add the capsicum, and cook, tossing constantly, for 3 - 4 minutes, or until capsicum is slightly softened,

4. Return all the meat to the wok with the lime juice and extra coriander. Toss well, then remove from the heat and season well with salt and cracked black pepper. Serve immediately.

Nutritional Value for the coriander beef recipes:

Protein 30 g;
Fat 25 g;
Carbohydrate 5 g;
Dietary Fibre 2 g;
Cholesterol 85mg;
Energy 1620kJ (385cal)

The Coriander Beef Recipes

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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5 Easy Steak House Secrets - Eat Great Steak At Home

Nothing beats a great steak. Celebrity chef steak houses are the hottest new restaurant trend; but you don't need to spend a fortune at a steakhouse. Follow these 5 easy tips, and make great steak at home every time.

1. Leave your steak in the fridge for a couple of days before you cook it. Steak houses brag about dry aging their beef, why can't you do the same? Unwrap the plastic from the meat and leave it exposed to the air for a couple of days. Naturally occurring enzymes will tenderize the meat and impart a great beefy flavor.

Steak Recipe

2. Want a medium rare steak. Cook it from frozen. Now you don't want to plunk a solid ice cube of steak on the grill, but if you leave your steak partially frozen, you'll end up with a deep brown caramelized crust and a juicy medium rare inside. Steak houses have grills that get a lot hotter than yours does. So keeping the meat a little frozen gives the steak time to develop that deep flavorful brown, before overcooking the inside.

3. Salt your steak. Use a little more salt than you think you need. It won't taste too salty, it will taste wonderful. Salting prior to cooking extracts some of the amino acids in the meat and these, when heated, will brown up and help you get that great steak house crust.

4. Dry the surface of the meat before cooking. Again, you want to get that deep brown crust, and the drier the meat surface the better the crust.

5. A dry steak is disappointing, so let the meat rest for a few minutes before serving. You don't want to cut into your beautiful steak and have all the juices run out. The juices, during cooking, rush out toward the hotter exterior. Letting the meat rest for 5-10 minutes before cutting into it lets the juices get reabsorbed throughout the steak.

That's all there is to it. Follow these 5 easy steps before your next steak dinner and taste the difference.

5 Easy Steak House Secrets - Eat Great Steak At Home

John Lee is the chef owner of The Salsa Kitchen and The Jerk Island Caribbean restaurant in Chiang Mai Thailand. For the best gluten free lemon loaf recipe ever, visit: http://hubpages.com/hub/Gluten_free_banana_lemon_loaf_The_best_ever_gluten_free_recipe

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Side Dishes For Steak Recipes

Cooking a steak means that you want to make something special for dinner because steak is not something you eat every night. If you are going to the trouble of making a delicious steak, you will want to make the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want your meat to have the best texture and flavor. A steak marinade can flavor your steak however you like, either adding a hint of flavor or giving it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a recipe containing some kind of acid like lemon juice, lime juice, wine or vinegar.

Steak Recipe

Potato and Rice Side Dishes

A lot of people like their meat with French fries but there are other options too. What about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mash it into the potatoes.

This gives the potatoes an appetizing mint green color and makes them taste great too. Potato wedges are another nice idea and you can spice these up by rubbing some chili powder over them before baking or frying them, if you want to.

If you prefer rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to the rice to brighten it up and give it some extra flavor. For very tasty rice, add a bouillon cube to the water when you boil the rice. Add some finely chopped broccoli, zucchini, mushroom, onion and bell pepper too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using a steak marinade, you might like to make a steak sauce, which will be good ladled over the pasta or noodles as well as the steak. Ideas include mushroom sauce, blue cheese sauce, port wine sauce or a classic pepper sauce.

Vegetable Side Dishes

Whether you are serving a ribeye steak marinade recipe, a flank steak marinade recipe or something else, the vegetable side dishes should not overpower the flavor of the steak, so try to keep things simple for the best results.

Perhaps a corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some mixed vegetables with a little soy sauce for flavor. This is especially good if you are marinating your steak in soy sauce and other Asian ingredients because the flavors will complement one another.

You might prefer to serve a salad instead of vegetables, in which case keep it simple again. If you are serving a sauce with your steak, you will not want a sauce with the salad but serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavors without clashing with the steak sauce. There are lots of different side dish ideas for steak recipes. Steak, French fries and a salad are a classic combination but you can choose anything you like.

Side Dishes For Steak Recipes

When you make marinated steak recipes for special occasions, it is nice to match the side dish flavors to the steak. Depending on the steak marinade you use, you might want to serve plain rice and vegetables or perhaps some flavored potato wedges and a vibrantly flavored salad.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net.

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How to Cook Cube Steak

Do you want to cook a satisfying and enticing dish for your family? Are you interested in trying recipes that use special meat cuts as key ingredients? Do you like to find the various cooking techniques that can be used in preparing steaks? Then learn how to cook cube steak by following the instructions in simple recipes provided below.

Cube Steak Grande

Steak Recipe

This is one of the easiest and simplest recipes that contain the special meat cut. Before proceeding with the cooking instructions, make sure that you prepare all the ingredients and materials that will be used. Some of the ingredients that will be used in the dish are two medium size cube steaks, a cup of sliced onion, ¼ tablespoon salt, ¼ tablespoon pepper and a cup of flour. To enjoy the dish, add your favorite sauce in the list of ingredients.

Brush a baking dish with a tablespoon of vegetable oil. Put the flour in a small bowl. Coat the meat with flour. Arrange the meats on the baking dish. Season the steaks with salt and pepper. Top the meats with onion. Preheat oven to 375 degrees Fahrenheit. Pour the sauce over the meats and onion. Place the baking dish inside the oven and cook for 30 minutes to 45 minutes. Serve immediately.

Cube Steak in Wine Gravy

Some of the ingredients that you will need when you prepare this dish are four cube steaks, a can of mushrooms, a pack of brown gravy, two tablespoons flour and four cups of cooked rice. To enhance the taste or flavor of the viand, do not forget to add the following ingredients, ¼ teaspoon oregano, 1/8 teaspoon garlic, ½ teaspoon salt, two tablespoons oil, 1 ¼ cup water, 1/3 cup wine and a green pepper.

Put the flour, salt, garlic and oregano in a medium size bowl. Heat the oil in the pan. Pour the water and wine into the pan. Add the gravy mix, green pepper and sliced green peppers. Stir the mixture and cover the pan. Change the heat setting to low. Heat the mixture for 30 minutes to 40 minutes. Pour three cups of vegetable oil into a small saucepan. Heat the oil and deep-fry meats. Remove the steaks from the pan and place in a clean plate. Pour the gravy over the meats and serve with the cooked rice. This recipe can serve up to four people. Refrigerate leftovers an hour after cooking to avoid food contamination.

How to Cook Cube Steak

Please click these links if you want to know more about how to cook cube steak or how to cook cube steak in general.

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Free Recipe - Turkey Meatloaf - Turkey Vegetable Meatloaf

Meatloaf isn't always made with the traditional ground beef, it can also be made with low fat ground turkey meat, which cuts down on the calories and the fat. Ground turkey is very versatile and blends well with a variety of spices and vegetables.

This particular turkey meatloaf is packed with onions, mushrooms, broccoli, carrots and green peppers. It's held together with quick cooking oats and includes seasonings like garlic, poultry seasoning and soy sauce. This loaf can be the centerpiece of any hearty meal.

Steak Recipe

Here's how to make this meatloaf:

1 cup of diced yellow onion, 4 ounces of mushrooms that have been chopped, 1 cup of diced broccoli florets, 1/2 cup of diced green bell pepper, 1 cup of grated carrots, 1/4 cup of chopped fresh parsley, 1 garlic clove that's been minced, 1-1/4 pounds of ground turkey, 3/4 cup of quick cooking oats, 1/4 cup of ketchup, 2 tablespoons of soy sauce, 1 large egg, lightly beaten, 1 teaspoon of poultry seasoning, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1 cup of canned cranberry sauce, drained and sitting at room temperature.

Preheat oven to 350 degrees. Prepare a 9x5-inch loaf pan with cooking spray.

In a medium saucepan, cook, over medium heat, the onions, mushrooms, broccoli, bell pepper and the carrots in salted water. Bring to a boil and cook for an additional 2 minutes. Drain the water from the pan. Transfer the vegetables to a large bowl.

In a large bowl, combine the cooked vegetables, parsley, garlic, ground turkey, quick cooking oats, ketchup, soy sauce, egg, poultry seasoning, salt and pepper.

Place the meatloaf mixture into the prepared pan and press down gently. Bake for 1 hour or until the loaf is nice and firm, and a light brown color. Remove from oven and let it sit for up to 10 minutes.

Transfer the meatloaf to a serving platter and serve with the cranberry sauce.

Free Recipe - Turkey Meatloaf - Turkey Vegetable Meatloaf

Make the most delicious meatloaf you've ever tasted. [http://www.best-meatloaf-recipes.com]

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Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Steak Recipe

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.

Grilled Sirloin Steak With Harvest Vegetable Salad

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Traditional Kobe Beef Recipes - Japanese Style

Everyone loves the Kobe beef. Not only because of its tenderness, it's marbled richness, or it's strong tangy flavour but also because of its versatility when it comes to cooking. Whether raw, sautéed, grilled, fried or what have you, the Kobe beef brings about some of the most delectable meals anyone could ever have. Even though food enthusiasts love the Kobe beef steak, popular traditional Japanese way of cooking still dominate because the special beef after all hailed from Kobe in Hyogo Prefecture Japan. The beef comes from what is called Wagyu or Japanese cattle hence it is also referred to as the Wagyu beef. The most popular Wagyu beef recipes from Japan include teppanyaki, sukiyaki, and shabu-shabu. Here's how to prepare the softest and most succulent beef in such manner:

When making Wagyu shabu-shabu you must first slice 1 pound of Wagyu beef tenderloin or sirloin into paper thin slices. Cut one pound of Chinese cabbage, half a pound of watercress, half a pound of shirataki noodles, half a pound of enokitake mushrooms, half a pound of mushrooms, 6-8 shitake mushrooms, 1 pound of tofu, and 3 slices of kombu or seaweed into bite-sized pieces. Then you create a dip by combining 2 parts of soy sauce and only a part of lemon juice. The next step is to place all ingredients on a large platter. The Kombu slices should then be submerged in cold water then place over a stove. It should be removed right before the water boils. Once the slices are removed, keep the water boiling very gently. Now each person can cook their own meal by submerging one item into the pot at a time. The vegetables should be cooked first as the Kobe beef strips are so thin that they cook really fast.

Steak Recipe

For the Kobe teppanyaki recipe you'll need a pound of cubed Kobe beef steak (sirloin of tenderloin), 12-18 pieces of shrimp, 2 large carrots, 2 large green peppers, 1 onion, 1 Chinese cabbage, 12 Shitake mushrooms, and Yakiniku sauce. First you must cut all ingredients into bite-sized pieces, then oil an electric pan and place the items in different sections of the pan. After cooking get a food item and dip it in the yakiniku sauce.

When making the Kobe beef sukiyaki recipe you'll need the same amount and type of beef as the recipes above, half a pound of thinly sliced Shitake mushrooms, 2 large onions sliced thinly, 3 diagonally sliced celery stalks, cut bushel green onions, 3 cups of fresh spinach, 2 tablespoons of salad oil, and a 5-ounce can of bamboo shoots drained. For the sauce you'll need half a cup of beef broth, 2 tablespoons of sugar, 2 tablespoons of sake, and 1/3 cup of soy sauce. Now the Wagyu beef must be cut into thin strips, about ¼ inch thick. Then heat oil in a skillet, and move meat to one side of the skillet mixing it with beef broth, soy sauce and sake sugar. Place onions, mushrooms, celery and the bamboo in separate areas or sections of the skillet then cover. Let the mixture simmer for ten minutes then add spinach and let it simmer for another 5 minutes. You may serve it over rice if desired.

Traditional Kobe Beef Recipes - Japanese Style

For more information on Kobe Beef, visit the Wagyu Beef online store.

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Tips to Cooking Steak at Home Like a Pro

So you either wanted to recreate that mouth-watering steak meal you had in a restaurant you once travelled through or you just have the craving for a home-cooked meal or wondered what is the best way to cook steak, let's tell you how.

Cooking a sumptuous steak meal is not half as hard as the chefs make it look. All you need is time, patience and the right skills that have been used by these expert chefs over time. Experts say that to cook that perfect steak, it goes all the way from the butcher/shops right to your kitchen.

Steak Recipe

At the butcher

A fair knowledge of the cuts is a must when purchasing steaks. Each cut are best cooked uniquely. It is recommended to always buy the best grade of meat you can afford. Some people think that the deep red meats are better the best color is the light red, cherry color. Also, always choose meats that are thick and have an even distribution of marbling (the white fat).

At home

Put out your steak and allow it to come to room temperature. If you store it in the refrigerator, remove it for about 30-60minutes depending on size before cooking. A cold steak contracts when heated and this toughens the meat. Pat-dry the steak with a paper towel to dry completely before cooking, a wet steak will only be steaming and not cooking.

Seasoning and Cooking

People make the mistake of salting the steak right before cooking. This again causes the steak to precipitate (brings water to the surface) so, this in turn steams the steak instead of cooking it. Salting the steak is best done after the steak is cooked to desired temperature and has settled for the required time - just before serving.

There is an exception to this rule but, we leave that to the professionals.

Care should also be taken to remove the steak from the grill about 5 degrees or a few minutes before it reaches the required doneness and to let it rest for about 5 to 10 minutes before serving. The steak continues to cook during this time and allows the added juices to re-distribute. Refer to charts to verify types of cuts, cooking temperatures and degrees of doneness.

These are the basic skills that chefs employ to cook up storms. Now you know the best ways to cook a steak so get your favorite recipe and cook that steak like a pro!

Tips to Cooking Steak at Home Like a Pro

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