BULGOGI (Korean Barbecued Beef) veryyyyy good
Brenda Randall ~ USA
4 Garlic Cloves, chopped (or 1 tsp 5ml garlic powder)
3 Green Onions, sliced
3 Tbsp Brown Sugar packed
1 Tbsp Sesame or Cooking Oil
1 Tbsp Sesame Seeds
1/3 cup Soy Sauce
1/4 tsp Cayenne Pepper
Freshly Ground Pepper sprinkle
2 lbs Beef Flank Steak,
partially frozen for easy slicing, cut across grain into paper thin slices.
Bamboo Skewers, 8 inch length, soaked in water for 10 min.
Put first 9 ingredients into a blender, process until smooth.
Place beef in shallow dish or re-sealible freezer bag.
Pour marinade over beef. Turn to coat. Cover or seal.
Marinade in refrigerator for at least 2 hours to blend flavors.
Thread beef accordion style onto skewers.
Grill in grill pan over high heat turning several times, until desired doneness.
Serves 8 YUMMMMMMMMMY TRY IT ITS EASY.
MARINADE FOR STEAK
Calvin Randall ~ USA
4 Steaks
1/3 cup Balsamic Vinegar
1 Tbsp Coarse Grain Mustard (powder works good)
1 tsp Honey
1 clove Garlic, finely chopped
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Dried Thyme
1/3 cup Extra Virgin Olive Oil
1- 6 oz Block or Crumbled in tub Blue Cheese
In a small bowl whisk vinegar, mustard, honey, garlic, salt pepper and thyme.
Gradually whisk in oil until well blended.
Stir in 1/2 cup of crumbled up blue cheese.
Mashing slightly.
Marinade on one side of steak for 10 min in a pan then flip over
and marinade for another 10 min.
Grill for 2 to 3 min. depending on how well you want them done.
Then flip into sauce again when you flip to grill the other side.
Top with remaining blue cheese.
SHRIMP CREOLE
Brenda Randall ~ USA
1 Green Pepper
2 Onions
1 small Mushrooms, can
4 stalks Celery
Garlic Powder to taste
15 oz Tomato Sauce, can
1-2 cups Rice
1-2 lbs Shrimp
Slice green peppers, chop onions and celery, saute in butter.
Add mushrooms and garlic to taste.
In separate pan, saute shrimp in butter.
Cook rice and set aside. Add drained shrimp to vegetable mixture.
Add can of tomato sauce.
Serve on rice as a base with shrimp creole on top.
HASH BROWNS CASSEROLE
Brenda Randall ~ USA
2 lbs Frozen Hash Browns
1.5 ml Sour Cream
2 cans Cream of Mushroom Soup
1/4 cup Butter, melted
1/4 cup Onions, grated
Salt to taste
2 cups Old Cheddar Cheese, grated
1/4 cup Parmesan Cheese
Thaw potatoes slightly for easy mixing.
Mix first 6 ingredients and place into a 9x13 inch baking dish.
Sprinkle parmesan cheese and grated cheese on top.
Bake at 350 for 1 to 1 1/2 hours.
SWEET POTATO SOUFFLE
Brenda Randall
3 cups Sweet Potatoes, mashed
1/2 tsp Salt
1/3 stick Margarine
1/2 cup Milk
TOPPING
1 cup Pecans, chopped
1/3 cup Flour
1 cup Brown Ssugar
1 cup Sugar
2 Eggs
1 tsp Vanilla
1/2 stick margarine, cut into pieces
Mix all of the soufflé ingredients together and pour into greased baking dish.
Thoroughly mix the topping mix together and sprinkle over soufflé.
Add 1/2 stick margarine cut into small pieces and sprinkle over the top.
Bake at 350 degrees for 35 min.
BEST BRISKET EVER
Brenda Randall ~ USA
(For 3 lbs of brisket, adjust recipe accordingly)
1 Tbsp Liquid Smoke
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Celery Seed
2 tsp Worcestershire Sauce
2 tsp Pepper
Mix all ingredients and rub on brisket.
Wrap in foil and refrigerate overnight.
Place brisket in a pan and bake at 200 degrees,
until a knife (placed in thickest part of brisket) turns easily.
Cool slightly and slice.
Pour sauce on top and serve.
SAUCE
3 Tbsp Brown Sugar
1/2 cup Ketchup
1 tsp Dry Mustard
1 tsp. Lemon Juice
Tobasco to taste
2 tsp Soy Sauce
Mix all ingredients and pour on brisket before serving.
CHICKEN CACCITORI
Donna Graham ~ Canada
2-4 Chicken Breast (boiled and diced)
1 Small Green Pepper
1 Small Red Pepper
2 Medium Onions (diced)
1 Tbsp Crushed Garlic
2 Tbsp Olive Oil
1 cup Red Wine (optional)
Sauté peppers, onion, garlic in oil and wine.
ADD
1 tsp Pepper
½ tsp Oregano
2 cans Tomato Soup
1 can Diced Tomatoes
Chicken
Cook on low for 1 hour at least. Serve with noodles.
