Friday, November 07, 2008

Outback Steakhouse Steak Marinade

1 cup Scottish Ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great).
Pour the ale over the steak and cover the pan. Place it in the
refrigerator for 1 hour to marinate. Turn the steak occasionally to
ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another
shallow pan, combine the remaining ingredients. Stir the dry
ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn
the steak to mix and coat it with the ingredients. Rub the mixture
generously over all sides. Leave the steak in the dish with the dry
mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to
med high heat. Add a bit of butter and heat until it begins to
bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to
perfection. Cook steak as desired and serve immediately. Makes
enough marinade for 1 1/2 pounds of beef.

Tex Mex Turkey Stew

1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup
salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and
the salt. Form mixture into 16 meatballs.2. Place meatballs on
l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray.
Bake 25 to 30 minutes, or until meatballs are lightly browned and
no longer pink in center.3.

Meanwhile, in 3-quart saucepan, combine corn, broth, beans,
chilies, remaining salsa and cumin, chili powder and oregano.
Increase heat and bring to boil. Reduce heat to medium and cook
uncovered 5 to 10 minutes, or until mixture is heated through.4.
Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle
into bowls and serve with corn chips

Servings: 4

Chili's Southwest Vegetable Soup

6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high
heat. Mince the corn tortillas into small pieces with a sharp knife
before adding them to the soup.

Bring soup to a boil, then reduce the heat and simmer for 45
minutes to 1 hour, or until the soup has thickened and tortilla
pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of
the grated cheddar-jack cheese blend over the top of the soup, and
then a heaping tablespoon of crumbled corn tortilla chips over the

(Makes 6 servings)

Bull's Eye Barbecue Sauce


1 cup Heinz Ketchup
6 tablespoons Lea & Perrins Worcestershire Sauce
4 tablespoons butter
3 tablespoons Distilled White Vinegar
1 tablespoon French's Yellow Mustard
3 tablespoons finely minced yellow onion
4 teaspoons Hickory Flavor Liquid Smoke
1/4 teaspoon Tabasco Sauce
1/2 cup Brown Sugar
1 tablespoon Granulated White Sugar
1 teaspoon table salt

Combine all ingredients in a 2-quart sauce pan. Mix well.
Simmer over very low heat for about 15-minutes, stirring
Store refrigerated in a sealed container. You can even refill an
old barbecue sauce bottle.

(Makes 2 cups of sauce.)
Source: The Secret Recipe Blog

Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary. Bake for 20 minutes.
7. Remove from oven and drizzle with remaining oil.

Tuesday, November 04, 2008

Joe's Crab Shack Crab Dip

2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish*optional*
dash of hot sauce for a little kick

Mix cream cheese, mayonnaise, sour cream and butter until smooth.Blend in seasoned salt and paprika. Stir in yellow onions, crabmeat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dipwith unsalted or very lightly salted corn chips.

T.G.I. Friday's French Onion Soup

3-4 medium to large onions
3 cans of beef broth
worchestershire sauce
sargento cheese (Italian blend)
8 oz. bag (recommended)
French baguette
2 bay leaves
dash of garlic powder
dash of both salt and pepper

Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bayleaves, dash of garlic powder and salt and pepper, 2 tablespoons of worchestershire sauce, and 3/4 cup of water. When the onions and butter mixture is tender then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you maywant to taste the soup and see if you would like it a littleweaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
When about ready to serve, slice bread into thin slices and toastin oven on 350 or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

Credits to: Kaci