How to Cook Steak

Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more suited to tougher cuts of beef. The water helps in tenderizing the steak.

The tenderness of cooked steak is influenced by how much it is 'done'. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still maintain their rawness and are very pink in color. Rarely done steaks maintain their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For ordinary palates, medium rare steaks are the best bets.

Steak Recipe

The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak - the tenderness of steak, the marinade, the quality of the coal and lighter fluid and even the concentration of the person cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.

Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a different flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.

Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.

If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.

Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid. It is a slow process as it slowly allows the meat to tenderize.

Another method for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large enough and tough, then it better be put into the stew pot.

In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

How to Cook Steak

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats [http://www.e-chefhat.com].

Thanks To : BBQ Recipe Pie Recipe

Meat Tenderizer Tool and Marinade

Meat is one of the highest quality foods that humans may eat. It is one of the most nutrient-rich foods that humans eat, but it is also one of the most expensive food items. This is the main reason why so many people buy less expensive cuts of meat. But on the other hand these less expensive cuts can ruin recipes by being tough and difficult to chew.

If you really want to avoid this buy meat cuts from small local producers who actually care about their animals. On the other hand you can get yourselves a meat tenderizer tool. Tenderizing is a process to break down the tough muscles or collages in the meat. You need to take cheaper cuts of meat and soften them with a meat tenderizer tool so they have the texture of more expensive cuts of meat.

Steak Recipe

You need to give it a good pounding first. Place the meat between two pieces of plastic wrap. Then use a meat tenderizer tool to pound the meat into thinner slices. This is the easiest and fastest way to tenderize meat. This method works great for all types of roasts and steaks. You need to pound meat in one direction. Also, do the same in the opposite direction to give it a crosshatched look. After you are finished with one side just turn it over and do the same process. This way you will get delicious cuts of meat.

After pounding meat cuts remove the plastic wrap and place them into the marinade, covering evenly.

There are basically two methods to marinate meat:

- Using products that contain monosodium glutamate (MSG)
- Natural methods to marinate meat

Natural methods to tenderize meat are much better than using products that contain monosodium glutamate. This is because there are numerous very bad side effects from MSG in food. Also, they do not do as good of a job of tenderizing meat cuts as natural methods.

On the other hand there are many natural liquids which will soften the meat fibers making the meat tenderer. The key is to use something like apple juice, tomato juice, and lemon juice or apple cider vinegar. Simply allow the meat to soak in a bowl for two or three hours. After that you will have meat cuts that will melt in your mouth.

Let's summarize...

If you want to buy cheaper cuts of meat and soften them so they have the texture of a more expensive cut of meat you will need a meat tenderizer tool. After that you will need some natural juice to marinate it. Once you are finished with this process your meat is ready to be cooked.

Meat Tenderizer Tool and Marinade

Jeffrey G. is an affiliate marketer who likes to write articles on affiliate marketing.

Visit me now at Meat Pounder and find out more about this kitchen tool.

Tags : Pizza Recipe Steak Recipe What is Nutrition

2 Food Items Everyone Needs to Know How to Cook

Becoming a self confident adult is what we all want in our lives. One of the ways to reach this goal is to know how to feed ourselves and at certain times, others.

Cooking seems like a hard task to most of us but in reality, most recipes are easy to follow. Choosing your favorite is a matter of taste. Learning to cook those meals is a matter of learning to follow instructions until you have the confidence to change the recipe to fit your style.

Steak Recipe

Below are the two food items that will keep you well and fit until you are ready to move on to more difficult recipes.

[1] Eggs:
For the nutrition aspect, there is nothing simpler to fix than an egg. You can boil, fry, poach and bake an egg. Breakfast always tastes better with an egg.

Simple Scramble Eggs: Start with a small non-stick pan. Lightly spray it will cooking spray. Break two eggs in a small bowl, add 2 teaspoons of cool water, whip with a fork until it's mostly yellow. Pour the eggs into the hot frying pan. Cook until the eggs start to release from the sides of the pan. Using a Teflon spatula, gently slid beneath the egg and fold. Cook about one minute more, then slide it on to your plate. If you want to add cheese, veggies or meat to the eggs to form an omelet, do so before folding.

This simple recipe will see you from breakfast to a late dinner, just by what you add to your plate.
Breakfast: Add juice, hash browns and toast
Lunch: Add a hard crust roll with lettuce, tomato for a quick sandwich
Dinner: Add a tossed green salad, baked pork chop and fresh fruit for a healthy dinner.

[2] Steak:
Cooking a good steak dinner is all in the choosing and timing. First you must choose a good steak. While the Ribeye and Sirloin are the most popular cuts, there are several others to consider. You can find a good T-Bone, Rump, or Tenderloin cut in just about every food market. If you have trouble choose one, ask the meat cutter for his or her advice before you choose one. Now that you have your steak, you must decide how you want to cook it. Grilling has become one of the top cooking methods but you can pan fry, broil or slow cook a steak.

To me, grilling is the easiest way to cook most cuts of meat. You will need a gas or charcoal grill and you will want the heat on HOT. Placing your steak on a cold or warm grill will not only take longer but it will toughen your meat. You will want to have your grill at about 500 degrees before placing your meat on it.

Lightly coat your steak in a good vegetable oil before cooking. This will help keep it from sticking to the grill and let your spices stay in place while it's cooking. You will know when your steak is ready to turn by lifting one corner. If it comes up easily, then turn the meat so both sides can sear in the meat juices. After searing, you will only want to turn it once more to get the steak cooked to the right temperature. Use tongs when turning. You do not want to inset a fork into any meat while it's cooking as it allows the hot juices to drain out, leaving your meat tough and dry.

Rare will take two to four minutes on both sides, depending on the thickness
Medium will take three to 5 minutes on both sides, depending on the thickness
Well Done will take four to 7 minutes on both sides, depending on the thickness.

If you are adding BBQ sauce, do so in the last 2 minutes. It will burn off or cause your steak to have a brunt taste if added sooner. To finish off your meal, toss together some fresh vegetable and add a good vinaigrette dressing.

Serving either of these food items will not only keep your body moving but impress your guest with your cooking abilities.

2 Food Items Everyone Needs to Know How to Cook

I want to invite you to visit http://www.HassiesKitchenTable.com for more tips, ideas and recipes for living life better on less.

Faylee James is a Life Coach/Writer from NE Tennessee who has an above average interest in people, cooking and living life with a smile.

See Also : Recipes Bookmark Pizza Recipe

Substitute For Marsala Wine - Cooking Alternatives

What is Marsala wine? Can you use a substitute for Marsala wine if a recipe specifically calls for this particular wine?

Marsala wine is produced on Sicily by using various varieties of grapes such as the Inaolia, Catarratto and Grillo grapes among others. It also comes in three grades that are classified according to color and sweetness, they are: Oro which is a light gold color, Amber, a darker sweeter blend and Rubino the true red variety. Marsala wine is a very sweet wine and often used in Italian cooking with many dishes using it in their names, such as the worlds famous Chicken Marsala that is served at Italian restaurants around the world. It is also often served as an aperitf before dinner.

Steak Recipe

If you do not use alcohol of any type or are against using wine in cooking you can omit it from certain recipes without to much trouble. For example, in Tiramisu you can completely omit the wine and follow one of many nonalcoholic recipes available that are still delicious.

It is a different story if you are considering using a substitute for Marsala, for example in Chicken Marsala, then it would be best to use a very sweet wine, a port or a sherry. Though this will, at times drastically alter the flavor of the recipe and it would then be best called chicken and wine instead of chicken Marsala.

All in all, there really is no substitute for Marsala wine in some recipes. This wine is often used as a base flavor for sauces. It has a very distinct flavor when it is reduced. It offers a flavor that is often key and the entire foundation of a dish.

It is good to note wine has been reported to have antioxidant properties and a reasonable amount in a moderate diet has been reported as healthy. Also, for those that do not wish to partake in alcoholic beverages, all the alcoholic properties and content of the wine cooks off during the cooking process and leaves only the essence of flavor behind. Marsala wine is also very easy to obtain and is usually available at most liquor purveyors. It is typically located by the ports and the sherry. It is reasonably priced and is a great addition to any kitchen pantry and once used, sure to become a stable in many of your favorite recipes.

Ultimately the decision is yours, substitute Marsala wine or not? Alcohol or none? Change can often be a good thing, but sometimes it is best to follow the recipe and use the list of ingredients recommend for the best results. Like the old saying goes "if it isn't broke, don't fix it."

Substitute For Marsala Wine - Cooking Alternatives

Wendy Pan is an accomplished niche website developer and author. To learn more about substitute for marsala wine, please visit My Fine Wine for current articles and discussions.

Recommend : What is Nutrition Pie Recipe

How to Smoke a Brisket

A brisket is known to be the toughest cut of meat from a cow, though when
prepared and cooked correctly it can be the best tasting and most tender meat you
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible. Please notice
the other smoker recipes located in the index on the right side of the page.

Choosing A Good Brisket To Smoke

Steak Recipe

A brisket is composed of two parts, the flat and the point. The flat section usually
has less fat on it while the point should have considerably more. The fat on top of
the brisket is called the "fat cap" and should be white in color. The thickness of fat
on top should be at least 1/4 of an inch thick, and thicker is ok. When purchasing a
brisket, make sure the meat is a deep red color, which will represent freshness, and
make sure it has plenty of fat incorporated throughout the meat, not just on top.
The combination of the deep red color and the white fat of a brisket is called
marbling, and it is the key to choosing a good brisket to bbq. Since the brisket is
such a thick cut of meat, the fat located throughout the meat will help to keep the
brisket moist while smoking.

Make sure the brisket has not been frozen. A frozen brisket will not display a deep
red color, the fat may be darker instead of white, and the brisket will not turn out as
tender and juicy as a fresh one after smoking it.

When I choose a brisket, I lift the brisket in the middle to see how limber it is. I have
seen briskets that are stiff as a board, and some that bend over each side of my
hand. The stiff ones more than likely have been frozen, and I have noticed that they
may not always be as tender as a brisket that is more limber. Some people disagree
with this test, but I am a firm believer because of the results I get.

The weight of the brisket should be between 8 and 11 pounds. A larger brisket
takes longer to cook, and the flat may become tougher or stringy because of the
longer cooking time.

Preparing The Brisket

After choosing the perfect brisket, I start my preparation process the night before I
want to smoke the brisket. First, make sure you have plenty of work space and a
clean area to prepare the brisket on. The brisket should have fat on it no more than
1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat
located under the fat. If the fat is too thick, trim it down until you reach the 1/4-
inch thickness.

After trimming the brisket, I rub the brisket down with mustard. The mustard
creates a sticky substance on the meat for the rub to stick to, and it also adds a
great flavor when combined with the rub. Massage the mustard into every portion of
the meat, including the fat, so that it covers the brisket nicely. You do not want the
mustard layer to be too thick; it should be just enough to create a paste for the rub
to stick to.

I choose to use a rub on my briskets instead of a marinade because I have found
that marinades penetrate only about 1/2 inch deep into the meat. You should use
whichever method you like best, but I am going to describe the rub method.
Marinade and rub recipes can be found by clicking on either of the links.

After fully covering the brisket in mustard, apply the rub on the brisket. When done
correctly, the rub should form an evenly distributed layer of seasoning on the
brisket.

Wrap the prepared brisket in Clingwrap, or a similar material to seal it, and then
refrigerate it overnight.

Barbeque Time

Take the brisket out of the refrigerator one hour before you want to put it on the
smoker. Place the brisket fat side up on the smoker. The fat will release oils into the
brisket to help keep it moist while cooking.

I use a wood smoker with a firebox to provide indirect heat for outdoor cooking. I
have found this method to be the best, but there are many more smokers available
to choose from such as water smokers, propane smokers, and charcoal smokers.

I use mesquite for smoking briskets because it provides a delicious smoke flavor,
burns hotter so less wood is used, and that is how we do it in Texas. Many people
do not use mesquite, which is fine, and I have included a section for wood selection
to provide you with information about the different types of wood that are good to
use for smoking purposes.

To achieve the best results, I cook the brisket at 225 degrees for about 1 hour and
15 minutes per pound. Many variables also affect cooking time and temperature
such as how many times the smoker is opened, how close the brisket is to the fire
box, etc, but sticking to 225 degrees/1 hr. 15 mn. will work. Many people believe
that when the internal temperature of the brisket reaches 180 degrees, it is done.
This is both true and false. When the internal temperature of the brisket is around
180, the fat in the brisket really begins to marbleize. The brisket will maintain this
temperature for a while, and this adds to the tenderness of the brisket.

I always use a mop sauce to baste the brisket while it is smoking. This will keep the
outside of the brisket moist and tender. It is important to keep the lid closed while
smoking the brisket to reduce heat loss, so I baste the brisket with the mop sauce
about every 45 minutes to 1 hour.

A great way to keep briskets moist while smoking them is to use a mop consisting
of apple juice mixed with olive oil. It gives the brisket a great flavor, which is not
overpowering, while keeping the brisket moist from the oil. An easy way to apply
this mop is to put it in a spray bottle and simply squirt it on the brisket.

After 7 hours a brisket usually will not absorb much more smoke. An option for
finishing a brisket is to wrap it in aluminum foil, and place it in an oven at 225
degrees for the remaining cook time. I rarely use this method because I enjoy
smoking the brisket for the full time, but I have used it, and it works.

SLICING THE BRISKET

ALWAYS slice the brisket against the grain. Doing this will make the cuts of meet
very tender. To do this, remove some fat from the top of the brisket to see the
direction of the grain in the meat, and slice against it.

I separate the point from the flat before I slice the brisket because the grain
generally runs the same direction in the flat, and it is easier to see when it is
separated. The point is a little harder to correctly slice because the grain in it runs in
different directions. After some practice at carving the brisket, you will know which
direction the grain runs, and you will find it much easier.

Add your favorite barbeque sauce.

Perfect your smoking techniques, and you will win a barbeque competition in no
time!

HAVE A GREAT BARBEQUE!

How to Smoke a Brisket

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com. Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

Friends Link : Recipes Bookmark What is Nutrition Pizza Recipe

Freezing Meat

Deep freezing meat, poultry and game is easy, economical and very convenient.

Attention farmers do not make the mistake of freezing meat too soon after butchering, a mistake which causes the toughening of meat. Always hang beef and large wild game carcasses in a chiller or refrigerator for approximately 6-10 days before cutting up, packaging and freezing. Hang pork and veal for approximately 24-36 hours. As for mutton always allow 2-4 days and lamb 1-2 days. Hanging meat before packaging to freeze always improves the texture and flavor.

Steak Recipe

Important Points:-

1. Always use good quality packaging materials to prevent meat from drying out.
2. If large quantities of meat are to be stored for long periods, I recommend the addition of mutton cloth covers tied firmly over the first wrapping, which will prevent damage to the airtight seal. Damage can be caused through the heavy solid blocks of meat banging together when a particular package is being located.
3. Labeling is a must, if chaos is to be avoided, for many items look alike when frozen. Always label clearly with the contents, date and quantity.

To prevent steaks and chops sticking together when freezing, place a double layer of plastic or waxed paper or a single layer of aluminum foil between each item. Place into a strong plastic or polythene bag and remove the air before sealing and freezing. An alternative method is simply to place chops and steaks onto a smooth flat tray, place tray into the freezer without a cover and freeze for approximately 2 hours. Once frozen, remove from tray and package into strong plastic or polythene bags. Remove the air and seal tightly then return to freezer. Items frozen by this method before packaging will not stick together. This is a great advantage to the busy housewife, as it is not necessary to thaw the food before cooking. Cooking meat from the frozen state seals in the juices.

I always coat lamb cutlets and veal steak for schnitzel with egg and breadcrumbs before freezing. Place a layer of plastic between each coated cutlet or veal steak then pack in a plastic bag, remove air, seal and freeze.

Poultry should always be plucked, cleaned and chilled in a refrigerator for at least 16-18 hours before packaging for freezing. Wash giblets separately. Insert inside the dressed bird. Wrap the entire bird in strong plastic or place in a polythene bag, remove the air and seal and freeze. To freeze pieces of poultry, bring the bird to the boil first to make it easier to cut neatly. Cut into pieces and packages as for steak and chops. Portions of poultry may also be dipped in egg and breadcrumbs before freeze and package in a plastic bag in the usual way. Thaw poultry portions for at least 2 hours at room temperature before cooking. Whole birds are best thawed completely before cooking.

Game should be bled, cleaned and chilled as soon as possible after the kill. Always hang large carcasses 8-10 days before cutting up like beef. Freeze smaller game whole or in portions like poultry (see above).

Freezing Meat

Daphnie is a food lover who has been involved in food industry for 10 years. She learn the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She know how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to streamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com

Friends Link : Steak Recipe Pizza Recipe BBQ Recipe

Steak Recipes

Steaks are the easiest to prepare among all the meats. Tender steaks like the sirloin and the T-bone (filet mignon is the tenderest but it is very expensive and not easily available in the markets) are usually grilled. Most recipes differ in the marinade that is to be applied to the steak. Marinades use wine, lemon juice, soy sauce, tomato juice, etc; or even fruits like papaya and pineapple. Steaks are marinated for 6 to 24 hours, depending on the recipe and then placed on the grill. A charcoal grill is the best bet to get the restaurant-like flavor. Based on the tenderness of the steak, they are turned twice or thrice to get the desired level of doneness. Steaks should not be disturbed when they are grilling, as this does not allow the crust to form on their sides. Also they should not be poked with forks as this would allow the juices to run out of the steak.

Among the best known recipes of steak preparation is the Bæuf au Poivre, literally meaning 'Beef with Peppercorn', a traditional French recipe. This is an exotic dish, which uses only the prime cuts of the filet mignon. Beef steaks from the tenderloin (four of them of about 1" thickness should serve four people) are first sprinkled with salt like kosher. Then peppercorns are crushed and patted onto both sides of the steak. Steaks readied in such a manner are then placed on a 12" skillet pan over a medium fire. They are cooked for 8 to 10 minutes on one side, without disturbing. Then they are turned over. Desired doneness is checked with a meat thermometer or just by touching if the person is experienced. Then mustard and Cognac is added to the skillet and further cooked for about 30 seconds. Each filet is then cut in four slices and served with Dijon sauce.

Steak Recipe

Almost all countries have their own traditional steak recipes. Asian recipes with porterhouse steaks are spicier, using a lot of soy sauce and peppers; cooked in the rotisserie style. They specialize in various types of kebabs. The Irish blend steak and bacon together with raisins to make a spicy-sweet recipe called the Steak and Guinness Pie. As in most other dishes, the Swiss use salsa in their steaks and serve it with mushroom soup. But the best and the most exotic dishes come from La France. The French have experimented and mastered several gourmet dishes. Despite there being several hundreds of steak recipes all over the world, Americans specialize in the humble grilled steak, which is just as flavorful as any of the other high-brow names going around.

Steak Recipes

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats [http://www.e-chefhat.com].

Tags : Recipes Bookmark What is Nutrition Steak Recipe

Steak Au Poivre With Broccoli Raab With Lemon Dressing Recipes

This is great pan seared steak recipe. It will be made with a strip steak which is a great piece of beef, but it is not the most tender cut of beef. The technique we will be using will keep this steak on the more tender side by eating it on the more rare side. It is best served rare or medium rare. It is a very delicious dish if you are a beef eater. It is not too difficult to prepare and I am going to give very detailed instructions on how to prepare the whole dish.

Ingredients needed for the Strip Steak:

Steak Recipe

1 6 to 8 Ounce Strip steak

2 Ounces of crushed peppercorns

2 Ounces of Brandy

1 Ounce of Heavy Cream

1/2 Cup of Brown Veal stock. You can find this at Whole Foods Market, or Central Market.

1 Teaspoon of Dijon Mustard

1 Ounce of Canola Oil

1 Teaspoon of fresh thyme. This can be removed if you do not like thyme.

To Taste Salt and Black Pepper

First you will take your strip steak and cut off any excess fat, leave some of the fat for flavor. You will need to add some of the canola oil to the meat , and then add the salt and peppercorns to the meat and pack it into the meat by patting it gently. You will then start to heat your pan over a high heat ,and add what is left of the canola oil to the pan. You will heat approx. 3 to 5 minutes on each side. You will remove from the pan and add to the oven on the lowest temperature possible. You do not want to cook anymore but just warm.

Once you have removed the meat from the pan you will deglaze the pan with the Brandy, the demi glace, and the dijon mustard and thyme, heavy cream. You will need to taste it to add salt an pepper. And when it taste to your liking you will strain it. The reason for deglazing the pan is to remove all of the flavor from the bottom of the saute pan, it is also called fond.

Ingredients for the Broccoli Raab Rapini with the lemon dressing

1/2 lb of Broccoli Raab or Rapini

1 Clove of garlic minced

2 Ounces of Onion minced

1 Tablespoon of lemon juice

1 Tablespoon of Canola Oil

1 Tablespoon of White wine, a good pinot will work just fine

To Taste on Salt and Pepper

After you strip is in the oven and you have completed your sauce you will want to quickly saute all of you ingredients in the canola oil. First heat the pan, add the oil after the pan is warm, and add your ingredients all but the lemon. Make sure they are cooked until they are heated through and then taste for salt and pepper and add to your taste.

You will then start to plate your dinner. First remove your strip steak from the oven while you are getting ready to plate and let it rest a few minutes. You will then take your plate and add the Broccoli Raab to the plate, and add the fresh lemon juice. You will then take a cutting board and start to slice your strip steak across the grain. You will then place the cut pieces across the plate and add the demi glace sauce over the steak. You are then ready to enjoy a good strip steak medium rare with a green vegetable. This will also go well with a baked potato or a set of fried potato wedges.

Steak Au Poivre With Broccoli Raab With Lemon Dressing Recipes

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for http://www.BellaOnline.com

Thanks To : BBQ Recipe

Pepper Steak Recipe

This steak has a very tender flavor, it is very easy to make and you can have it prepared ahead to make it taste even better. And also you can accompany them with egg noodles or maybe chow mein. It is something that will make you enjoy high cuisine in your own home.

You will need:

Steak Recipe

Beef Sirloin (2 pounds, cut into 2 inches strips)

Garlic Powder (to taste)

Vegetable oil (3 tablespoons)

Beef bouillon (1 cube)

Onion (1/2 cup) chopped)

Large Ball peppers (roughly chopped)

Tomatoes (1 can or 14.5 ounce, with liquid)

Soy Sauce (3 tablespoons)

White sugar (1 teaspoon)

Salt (1 teaspoon)

How to do it:

Take the strips of sirloin and sprinkle them with garlic to taste, now take a large skillet and place it over medium heat and once you have this done add the vegetable oil and in here brown the seasoned beef strips, once you have seasoned them you can transfer them to a slow cooker and keel them here for a while. In the mean time take the bouillon and mix it with hot water until it has dissolved, once this has been done mix in the cornstarch until is has dissolved as well, and once this has been done pour it into the slow cooker with the meat you previously did, once this has been done add the onion, green peppers the tomatoes, soy sauce, sugar and salt. Once you have done this cover the mix and cook it in high temperature for 3 or 4 hours, or you can cook it in low temperature for 8 hours or 9 hours. And finally you will have finished.

Pepper Steak Recipe

If you would like to get more information on Steak or similar recipes, please visit our site at Steak Recipes

Thanks To : Pizza Recipe

Carne Asada Recipe - Simple and Easy

Have you ever visited a Mexican restaurant or a Taco Stand in your travels or in your local area? One thing that always stands out for me at these places, apart from the tremendous aroma, is the carne asada menu items. Typically what I see at a restaurant will be a burrito or chimichanga dish that uses this Mexican steak. More commonly, what I find at Taco Stands are the smaller hand-sized tacos. The following basic recipe shows you the ingredients that make for a great carne asada. Read on to see some other tips that can improve on this already delicious dish.

First off, pick up two to three pounds of skirt or flank steak. This steak is thin enough for a quick sear.

Steak Recipe

Build a base from the following ingredients:

• 1/2 cup of cooking oil
• 1/2 cup of soy sauce
• 1/3 cup of white vinegar
• 1/4 cup of fresh lime juice
• 3 tablespoons of minced garlic

Add the following spices:

• 1 tsp of chili powder
• 1 tsp of dried oregano
• 1 tsp of garlic powder
• 1 tsp of salt
• 1 tsp of pepper

Mix these ingredients up. Use your favorite marinade method and let it marinade at least an hour. I prefer keeping the meat in a bag, in the refrigerator, overnight. Another tip that pulls from the more authentic methods for creating this dish involves the use of additional citrus juices. Although most of us are more familiar with seeing limes or lemons complementing our favorite Mexican delicacies, I have learned that oranges are actually used a lot more during the carne asada preparation and grilling process. Try supplementing the lime juice with a half a cup of lemon juice and three quarters of a cup of orange juice.

Carne Asada Recipe - Simple and Easy

Check out these resources for additional tips on how to copy your favorite Mexican restaurant.

Carne asada marinade resources like this one - Carne Asada Marinade - provide additional tips in response to the carne asada questions I posed earlier. There is even a network out there that helps you copy the recipes that restaurants are making famous. Good stuff!

Visit : BBQ Recipe Steak Recipe

Healthy Mushroom Recipe

Ever tried dishing out a mushroom recipe?

I have discovered a fabulous culinary substitute for high calorie meat - mushrooms!

Steak Recipe

Mushrooms such as Cremini, (otherwise known as the Brown Mushroom, Brown cap, Chestnut, Champignon Marron), Portabello (large Cremni, which are by far my most favourite variety of exotic mushroom), and Trumpet Royale Mushroom and Eryngii Mushroom or King Oyster Mushroom have a heavy texture and a savoury bite that is as flavoursome as meat. For meat lovers who are struggling to give up high-energy density meat in the diet, or people who are deliberating to move toward vegetarian alternatives, a low-carbohydrate mushroom recipe is definitely something worth trying. Mushrooms are low in calories (1 full cup contains only about 45 calories), low in sodium, have virtually zero fat and cholesterol. No wonder why they complement so many meat dishes and why some even consider them as the meat-eaters vegetarian choice. Thinking about it, perhaps that's why the vegetarian diet consists large quantities of mushrooms.

Not only healthier, mushrooms are also as palatable and satiable as meat, making you feel full and gratified. I believe this mushroom-eating strategy can be helpful in shedding pounds and promoting weight loss. Furthermore, mushrooms are also rich in natural glutamates, contain a host of amino acids, and have an excellent source of vitamins B and D, a nutrient very much associated with prevention against osteoporosis and colon cancer.

Ruth's Favorite Mushroom Recipe

Ingredients:

5 big leaves of lettuce
Brown mushrooms or portabello mushrooms, cut into broad strips
Sea salt to taste
A dash of black pepper
2 cloves of garlic, chopped fine
2 teaspoon of cooking oil
3 table spoons of balsamic vinegar
1 tablespoon of honey

Directions:

1. To prepare fresh mushrooms, first trim off any hard bottom on the stems and knock off any sticky bits of dirt with a damp kitchen towel. Then give them a quick wash under the tap, they don't really absorb as much water and turn mushy as what many people had warned.
2. Fry chopped garlic in oil till it's slightly brown.
3. Add mushrooms and continue to stir-fry until they become soft.
4. Turn off heat and add salt and pepper.
5. Cut lettuce into thin strips.
6. Put lettuce, mushrooms into a salad bowl and add honey and vinegar
7. Mix and enjoy!

Article: http://www.benefits-of-honey.com/mushroom-recipe.html

Healthy Mushroom Recipe

Ruth Tan runs the popular website Benefits of Honey which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. Discover the amazing health benefits and all the positive spin-offs super-food honey can bring to your life and the lives of your loved ones at http://www.benefits-of-honey.com

Tags : What is Nutrition BBQ Recipe

Pasta With Pesto Sauce

Easy pesto sauce

Steak Recipe

Rinse and dry fresh basil well, then place basil leaves in blender. Add garlic to basil in blender and mix well, then slowly add oil while blender is running to basil garlic mix. Finally, add pine nuts and parmesan cheese. Process until all ingredients are combined and smoothed. Season with salt and pepper to taste.

Cook pasta in boiling water with some salt and oil for about 8 to 10 minutes, then drain from water. Add pesto sauce to hot pasta and serve at once.

Other delicious uses for pesto sauce:

• Spread pesto sauce under chicken skin before roasting.
• Add 1 tbs. fresh made pesto sauce to cooked fish steaks before serving.
• Add a spoonful of pesto sauce to steamed rice, for a great new flavor .
• Stir fry veal and peppers will taste great when adding pesto sauce at the end of the recipe.
• As a dressing, you can add a spoonful of pesto sauce to mayonnaise or vinaigrette. This will make a unique dressing for salads and vegetables.

We would like to share with you several ideas to marinate your fillet, steak, chicken or fish fillet for better, tasty grilling flavor. Grilling and marinating tips and tricks for a great grilling taste. We will provide you later with ideas for marinating your steak, fillet, or chicken before grilling and you will enjoy a different rich flavor for your grills.

Enjoy your meal, if you have any ideas or recipes you want to share, we will be happy to see you at our community.

Pasta With Pesto Sauce

Also try our low fat creamy pesto sauce or parsley-mint pesto sauce.
Hope you enjoy our recipes. We'll get back with more tips and ideas in home decor, cooking and recipes, beauty & fashion, travel deals, antiques and collectibles all at http://www.nicetyle.com

Recommend : BBQ Recipe

Bring Out the Slow Cooker and Make a Delicious Beef Bourguignonne or Round Steak With Onions

One of the best ways to cook and keep the kitchen cool on hot days, have a hot meal ready when you get home on cold days, or just prepare a tasty meal on busy days is to use your crockpot or slow cooker. These delicious recipes for Beef Bourguignonne and a Round Steak with Onions will become family favorites and real go-to recipes!

BEEF BOURGUIGNONNE

Steak Recipe

1 lb boneless beef roast, cut into 3/4-inch cubes
2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgandy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups frozen small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned and onion is getting tender. Drain.

ROUND STEAK WITH ONION

2 lb beef round steak about 3/4-inch thick
1/4 cup flour
1/2 tsp salt
couple dashes black pepper
2 tbsp canola oil
1 medium to large yellow onion, sliced
1 can (10 3/4-oz) condensed cream of celery soup, undiluted
1/2 tsp dried oregano
1/4 tsp dried thyme
1/3 cup cold water
3 tbsp flour

Trim any excess fat from the round steak and cut steak into 6 equal portions. Coat meat in the 1/4 cup of flour; pound gently with a meat mallet. Sprinkle the meat with the salt and pepper.

Heat canola oil in a large skillet over medium-high heat. Brown the meat, on both sides, in the skillet. Remove meat from the skillet and place in slow cooker or crockpot. Discard the drippings from skillet, reserving about a tablespoonful.

Cook the onion in the reserved drippings in the skillet; stir in the celery soup, oregano, and thyme to blend well. Pour the soup mixture over the meat in the cooker. Place the cover on the cooker and cook on low setting for 8 to 10 hours.

Measure out 1 1/2 cups of the cooking liquid and place into a saucepan. Blend the cold water slowly into the 3 tablespoons of flour; stir into liquid. Cook, stirring, until thickened and bubbly. Season, if needed. Serve over the steak pieces.

In a 4-quart or larger crockpot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat mixture atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgandy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

Enjoy!

Bring Out the Slow Cooker and Make a Delicious Beef Bourguignonne or Round Steak With Onions

For more of Linda's slow cooker and crockpot recipes visit her blog at http://grandmasslowcookerrecipes.blogspot.com. For her quick and easy recipes visit her at http://grandmasquickfixrecipes.blogspot.com

See Also : What is Nutrition