SANDRA’S GRILLED BONE IN RIBEYE STEAKS a host of other BBQ recipes
Wednesday, April 30, 2014
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| Youll find this and many other spectacular grilling recipes below... |
Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.
Posted by Sandra
INGREDIENTS
4 tablespoons low-sodium tamari (aged soy sauce)
3 green onions, sliced
2 tablespoons packed dark brown sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon freshly ground pepper
2 bone-in ribeye steaks (1-1/2” thick)
METHOD
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).
Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!
~~~~~~~~~~~~~Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.
Accompanying Grilled Side Dish Options:-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)
--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)
-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)
-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])
-- For a side of fresh grilled cajun corn, click here: (Cajun Grilled Corn)
-- For a side of grilled peach dessert, click here: (Sandras Grilled Peach Melba Dessert)
Smiley Potato Sandwich Kids Lunch box recipes Indian
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| Quick Potato Sandwich for Kids |
Ingredients
Sweet bread slices- 2 nos
Potato smileys- 2 nos
Mayonnaise- 1 tsp
Tomato ketchup- 1 tsp
Salt and White pepper- if required
Butter- 1/2 tsp
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| Potato Sandwich |
Method
Deep fry the potato smileys till golden brown as per the package instructions. Allow the potato smileys to cool and slightly press potato smileys between paper towel. Remove the pressed potato smileys from paper and set aside.
Trim the brown edges of the bread slices.
Take a bread slice, on one side apply the mayonnaise, place two pressed potato smileys on the mayonnaise applied bread side, season with salt and pepper if required.
Take another bread slice and apply tomato ketchup on one side, cover the potato smileys with tomato ketchup side bread slice. Slightly press the sandwich on top. Heat pan and add butter, when butter starts to melt place the bread sandwich and toast on both sides until golden brown. Halve the Smiley potato sandwich and serve.
Tips
Try using whole wheat bread instead of sweet bread.
You can bake potato smileys instead of frying.
You can replace mayonnaise or tomato ketchup with mint chutney, salsa or guacamole.
Replace olive oil instead of butter.
Cheese Straws – These Don’t Suck
So, for the record, let’s make this official. These really tasted great, and that’s without any embellishments whatsoever. There are so many things that will work with this technique, including, but not limited to garlic butter, fresh herbs, crushed nuts, and/or literally any dried spice. As far as approved uses, it’d be easier to list things this wouldn’t work with.
Any soup, stew, or bowl of chili would look substantially better with some of these alongside. A few cheese straws will make that sleepy bowl of leftover pasta suddenly seems special again, and substituting them for toast at breakfast is a proven crowd-pleaser. Dipping toasted bread into a runny egg yolk is nice, but dipping with a warm, crispy cheese straw? That goes way beyond nice.
As long as you use some nice, grate-able pungent cheeses, and cook them long enough to get crisp, there’s no way these won’t be great. I hope you give them a try soon, and report back with all your brilliant adaptations. Enjoy!
Ingredients:
frozen puff pastry
frozen puff pastry
about 2 tsp olive oil , or as needed
about 1/2 cup total finely grated aged cheddar and Parmigiano-Reggiano, or more as needed
salt, pepper, and cayenne to taste
ROAST TURKEY WITH STUFFING
Tuesday, April 29, 2014
Serves 6
1 Whole small dressed Turkey
¼ cup vinegar
3 teaspoons pepper powder
2 cups bread crumbs
2 teaspoons dried mint powder
2 eggs beaten
1 cup of boiled peas and carrot
½ teaspoon grated lemon rind
½ cup oil Salt to taste
Wash the turkey and rinse the insides well and keep aside. Wash the liver, heart, gizzards and other edible internal parts of the turkey well. Cook all these parts with a little water, salt and pepper powder till soft. Remove and chop into very tiny bits. This is known as the Turkey Giblets mince. Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.
Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly. When the turkey is stuffed well, close the opening Rub oil well all over the turkey. Place the stuffed turkey in a large vessel or pressure cooker and add sufficient water. Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over. (The stuffed turkey can also be roasted in an oven if desired). Serve hot or cold with boiled vegetables and mash potatoes and Bread.
Vegetarian Spaghetti Bolognese Sauce Recipe
My spaghetti bolognese sauce recipe is vegetarian and vegan. It is meat free, dairy free and low in fat. When I eat dishes like this I can understand why people choose to become vegan and vegetarian as the taste is just simply delicious!
I use no added stocks or flavourings in my spaghetti bolognese sauce recipe, it is cooked from scratch, easy to make and is so satisying to eat that you will not miss meat in this dish at all! The vegetables and few herbs I use are enough to give this dish its wonderful flavour.
My spaghetti bolognese sauce recipe can be eaten with any spaghetti or pasta of your choice but it doesnt have to stop there, why not have some in a little bowl and dip in some fresh bread or spoon some over a delicious oven baked potato like I have here?
You dont have to be a vegetarian or vegan to enjoy Jeenas Spaghetti Bolognese Sauce Recipe! It tastes so amazingly delicious that you will forget half way through eating it that it is a vegetarian dish at all!
Read More..
I use no added stocks or flavourings in my spaghetti bolognese sauce recipe, it is cooked from scratch, easy to make and is so satisying to eat that you will not miss meat in this dish at all! The vegetables and few herbs I use are enough to give this dish its wonderful flavour.
My spaghetti bolognese sauce recipe can be eaten with any spaghetti or pasta of your choice but it doesnt have to stop there, why not have some in a little bowl and dip in some fresh bread or spoon some over a delicious oven baked potato like I have here?
You dont have to be a vegetarian or vegan to enjoy Jeenas Spaghetti Bolognese Sauce Recipe! It tastes so amazingly delicious that you will forget half way through eating it that it is a vegetarian dish at all!
Ingredients
1 Small Onion (diced small)
1 Small Leek ( chopped)
2 Garlic Cloves (crushed roughly chopped)
1 Small Yellow Pepper/Capsicum (diced)
1 Small Green Pepper/Capsicum (diced)
1 Sweet Red Pointed Pepper (diced)
1 Bay Leaf
1 tsp Paprika
1 Tin Cherry Tomatoes
Salt and Pepper
Pinch Dried Basil
Pinch Dried Parsley
1/2 Cup Flavoured Soya Mince
1 Cup Hot Water
1/4 Cup Water
Olive Oil
1 Small Onion (diced small)
1 Small Leek ( chopped)
2 Garlic Cloves (crushed roughly chopped)
1 Small Yellow Pepper/Capsicum (diced)
1 Small Green Pepper/Capsicum (diced)
1 Sweet Red Pointed Pepper (diced)
1 Bay Leaf
1 tsp Paprika
1 Tin Cherry Tomatoes
Salt and Pepper
Pinch Dried Basil
Pinch Dried Parsley
1/2 Cup Flavoured Soya Mince
1 Cup Hot Water
1/4 Cup Water
Olive Oil
Getting Started on your Vegetarian Spagheti Bolognese Sauce Recipe...
Drizzle some oil into a pan and fry your onions for a few minutes, add your leeks stir well then add your garlic. Keep on a medium heat add your yellow,green and red peppers/capsicums.
Sprinkle your paprika over and stir well. Add your bay leaf then tin cherry tomatoes, stir well. Simmer.
Now add your dried herbs with a approx 1/4 cup of water, stir then place on the lid and simmer.
Take your dried soya mince and place in a bowl, pour in your cup of boiling hot water and drizzle with a little olive oil. Leave the water to sok in for a few minutes, stir well then carefully drain off all the excess water.
Add your tomato puree to the pan of vegetarian bolognese sauce and stir well. Now add your soya mince.
Stir well and simmer for a few more minutes.
Now your vegetarian/vegan spaghetti bolognese sauce is ready to eat.
Enjoy Jeenas Spaghetti Bolognese Sauce Recipe with spaghetti, psta, bread or with a jacket/baked potato like we did, delicious! :-)
I hope you enjoyed my vegetarian spaghetti bolognese sauce recipe.
How do you like to eat your bolognese sauce, with spaghetti? Or with another food?
Which is your favourite bolognese sauce, with meat or vegetarian?
Please feel free to leave your comments!
How do you like to eat your bolognese sauce, with spaghetti? Or with another food?
Which is your favourite bolognese sauce, with meat or vegetarian?
Please feel free to leave your comments!
Mild Cucumber and Mint Yogurt Sauce
This cucumber yogurt recipe is served with a variety of meat and rice dishes, such as magluba and mansaf and can also be used as a light and refreshing dip. It is quick and very easy to make.Ingredients
Serves 4
250g plain yogurt
1 medium cucumber
1 tablespoons ground dried mint
Salt and paper to taste
Shred the cucumber.
Add the shredded cucumber and dried mint to the yogurt.
Add salt and paper and mix well.
Often served with magloba, grilled meat, and kebab dishes.
Similar to: Garlic, Chilies and Coriander Yogurt Sauce
KALE AND WHITE BEAN SOUP
Monday, April 28, 2014
KALE AND WHITE BEAN SOUP
I have never used kale before but after hearing a lot about these vibrant greens, I decided to try these. I had no idea how will they taste, so instead of using them with dhals, I decided to make a soup with them. I love the flavor and butteriness of the white beans in this soup and I topped it with alfalfa sprouts. They add a great taste to the soup. Any other beans or vegetables can also be added here. If needed chicken broth or vegetable broth can also be added instead of water for good flavor. This hearty soup makes a complete meal just by itself.
INGREDIENTS:
Kale, 1 big bunch.
White beans, 1 cup, soaked overnight.
Red onion, medium-sized, 1.
Tomato, 1.
Garlic, 2 cloves.
Chili powder, 1 teaspoon.
Cumin powder, ½ teaspoon (optional).
Salt, as per taste.
Alfalfa sprouts, handful.
PREPARATION:
Drain the white beans, wash them, and cook them on stove top until tender. Retain the beans with the cooking liquid. Take half of the cooked beans and purée it to a fine paste with the use of a blender. Wash the kale and chop it into small pieces and keep aside. Chop the onion and tomato into small pieces. Crush the garlic coarsely. Heat a pan and add 2 teaspoons of oil to the pan. Add the chopped onions, tomato and crushed garlic and sauté everything together for a few minutes until everything is well blended. Add a teaspoon of chili powder, ½ teaspoon of cumin powder, salt as per taste and fry everything together until the raw smell of the spices go. Then add the cooked beans along with its cooking liquid and the puréed white bean mixture with 3 cups of water. If chicken broth or vegetable broth is used, add 2 cups of broth along with 1 cup of water. Then add the chopped kale and let it simmer for 10-15 minutes. Then add the alfalfa sprouts and let it cook for another minute and serve the soup hot along with any toasts or crackers.
I have never used kale before but after hearing a lot about these vibrant greens, I decided to try these. I had no idea how will they taste, so instead of using them with dhals, I decided to make a soup with them. I love the flavor and butteriness of the white beans in this soup and I topped it with alfalfa sprouts. They add a great taste to the soup. Any other beans or vegetables can also be added here. If needed chicken broth or vegetable broth can also be added instead of water for good flavor. This hearty soup makes a complete meal just by itself.
INGREDIENTS:
Kale, 1 big bunch.
White beans, 1 cup, soaked overnight.
Red onion, medium-sized, 1.
Tomato, 1.
Garlic, 2 cloves.
Chili powder, 1 teaspoon.
Cumin powder, ½ teaspoon (optional).
Salt, as per taste.
Alfalfa sprouts, handful.
PREPARATION:
Drain the white beans, wash them, and cook them on stove top until tender. Retain the beans with the cooking liquid. Take half of the cooked beans and purée it to a fine paste with the use of a blender. Wash the kale and chop it into small pieces and keep aside. Chop the onion and tomato into small pieces. Crush the garlic coarsely. Heat a pan and add 2 teaspoons of oil to the pan. Add the chopped onions, tomato and crushed garlic and sauté everything together for a few minutes until everything is well blended. Add a teaspoon of chili powder, ½ teaspoon of cumin powder, salt as per taste and fry everything together until the raw smell of the spices go. Then add the cooked beans along with its cooking liquid and the puréed white bean mixture with 3 cups of water. If chicken broth or vegetable broth is used, add 2 cups of broth along with 1 cup of water. Then add the chopped kale and let it simmer for 10-15 minutes. Then add the alfalfa sprouts and let it cook for another minute and serve the soup hot along with any toasts or crackers.
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