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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Well, it’s August the weather hasn’t been that good across the country or the world for that matter, in fact many awesome Biking events have been rained out or cancelled because of the weather, but hey look at the bright side there’s always good food cooking somewhere, like right here! Hey! We have awesome Biker recipes from real Bikers so, if your next event gets cancelled, invite your friends over and have a great cookout, great food and great company! We hope you enjoy this months recipes, we sure did!!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Chef Fat Boy & Melody
Peppered Shrimp
Submitted by: Fred Barnes, DE.
Ingredients:
1 1/2 cups butter
3 cloves garlic minced
2 whole bay leaves, finely crushed
2 teaspoons rosemary
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon paprika
5 tablespoons fresh ground black pepper
2 tablespoons fresh squeezed lemon juice
3 pounds fresh shrimp in shell, heads removed
Directions:
In large heavy sauté pan, melt butter. Add all other ingredients except the shrimp and cook over medium heat, stirring, about 20 minutes. Add shrimp to the sauce, mix thoroughly and cook over medium heat 6-8 minutes, or just until the shrimp turn pink. Serve at once. Add some of the sauce with each portion.(Have French bread on the table for sopping and plenty off napkins on hand)
Alice's Special Shrimp
Submitted by: Alice Girl Harley, Ma.
Ingredients:
1 (or more) tablespoon butter
5 raw jumbo shrimp, shelled, de-veined
4 black olives pitted
4 green olives pitted
4 ripe cherry tomatoes
3 to 4 artichoke hearts (in oil, lightly drained)
1 handful fresh chopped parsley and scallions
Pinch dried tarragon, crumbled a generous pinch
1 portion cooked orzo
Directions:
Melt the butter in a sauté pan over fairly high heat. Toss in the remaining ingredients, except the orzo, all at once. Let it all sizzle up, turning the shrimp once, and immediately serve over the orzo the moment the shrimp are cooked. It takes just minutes. In the restaurant, each portion was cooked to order in its own little pan. Four or so portions can be prepared at a time in a 12-inch or larger pan. The ingredients should not be crowded.
Axe’s Spicy Shrimp
Submitted by: Axe Harris, FL.
Ingredients:
1 1/2 pounds medium to large shrimp, cleaned, rinsed, and deveined
1/3 cup butter (5 to 6 tablespoons)
2 tablespoons vegetable oil
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons spicy barbecue sauce
1 bay leaf
1 clove garlic, crushed
1/2 teaspoon dried leaf basil
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper or more to taste
Directions:
In a large skillet, heat the oil and butter until butter melts. Add shrimp; sauté until shrimp begins to turn pink. Add remaining ingredients; stir to mix well. Simmer, stirring frequently, over low heat, about 3 to 4 minutes. Remove from heat, cover, and let stand for 5 minutes. Remove garlic and spoon shrimp into a serving dish; pour sauce over the shrimp. Barbecued Shrimp Recipe serves 4.
Cutty’s Paprika Scallops
Submitted by: Cutty, UK.
Ingredients:
3/4 cup seasoned bread crumbs
1 tablespoon paprika
1/4 cup flour
1 3/4 pounds scallops
4 tablespoons butter
1/2 cup scallion -- chopped
2 tablespoons parsley -- chopped
Directions:
Combine bread crumbs, paprika, and flour in a mixing bowl. Add the scallops and toss thoroughly to coat. Melt the butter over medium high heat in a large frying pan. If you do not have a pan large enough to hold scallops in 1 layer, cook them in 2 batches. Add the scallops and cook for 5 minutes, stirring gently. Let them brown nicely, then add the scallions and parsley. Cook for 3 minutes and serve on hot plates, garnished with lemon slices. The nutty flavor of short grain brown rice is perfect with this scallop dish. Serves 4.
Paul’s Grilled Shrimp
Submitted by: Paul Close, UK.
Ingredients:
2 pounds jumbo shrimps, shelled and de-veined, tail left on
1 large clove garlic, crushed
Salt
Juice of 1 lemon, about 2 to 3 tablespoons
1/4 cup olive oil
Garlic butter recipe below
Directions:
Use scissors to remove shells without disturbing tails. In a glass bowl or food storage bag, combine crushed garlic, salt, lemon juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread marinated shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. If broiling, remove tails. Serve shrimp with garlic butter, for dipping.
Garlic Butter
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
Dash or two hot pepper sauce, or to taste
1 large garlic clove, crushed
Salt
Directions:
In a small saucepan, melt butter; add remaining ingredients. Heat through and serve with the grilled shrimp or other seafood.
Grilled Fish with Seafood Fettuccine
Submitted by: Mike Moore, LA.
Ingredients:
Fettuccine Sauce:
1/4 cup butter or margarine
2 tablespoons all-purpose flour
5 ounces evaporated milk
1 pound shrimp or crabmeat
1 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon paprika
8 oz fettuccine or linguini
Fish:
1 pound fish fillets fresh
1 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon Creole seasoning
1/4 cup butter or margarine
2 tablespoons garlic minced
Directions:
Fettuccine Sauce: Melt butter in a skillet over medium low heat. Add the milk and flour. With a metal whisk stir constantly until smooth and creamy. Reduce heat and simmer until sauce thickens, whisking constantly. Add seafood and seasoning and cook for 10 minutes over low heat. If margarine starts to separate from the sauce, add about 1 tablespoon additional milk and continue whisking. Boil dry noodles according to package directions and drain. Return to pot and add 2 tablespoons butter.
Fish: Season fish with salt, lemon pepper and Creole seasoning. In small bowl melt margarine in microwave and add garlic to make basting sauce. Spray wire fish basket with no stick cooking spray (or spray the grill directly if not using basket). Place fish on grill and baste with garlic butter sauce. Cook 5 minutes (for medium thickness fillets) and turn. Baste and cook for 5 more minutes. Serve buttered fettuccine on each plate. Top with seafood sauce. Serve fish immediately from the grill.
Hot Pepper and Shrimp with Spaghetti
Submitted by: Steve Jeece, US VI.
Ingredients:
1 1/2 pounds shrimp peeled & de-veined
1 tablespoon virgin olive oil
1/4 cup chicken broth defatted
1/4 cup onion minced
1/2 teaspoon red pepper flakes or more to taste
5 tomatoes peeled, seeded, pureed
1 tablespoon fresh dill chopped
1/3 cup clam broth
1/3 cup dry white wine
Salt and pepper to taste
1box spaghetti
3 tablespoons Asiago cheese fresh grated
Directions:
Sauté shrimp in olive oil in a nonstick pan until shrimp turns pink. Remove shrimp and set aside. Pour broth into pan and add onion, garlic, and red pepper flakes. cook until liquid evaporates. Add tomatoes, dill, clam juice, and wine and cook for 5 minutes over low heat. Season with salt and pepper to taste and cook 10 minutes more. Add shrimp and cook 1 minute or until mixture is hot.
Meanwhile, bring water to a boil, add pasta and cook until al dente. Drain and put on a platter. Pour shrimp sauce over spaghetti. Garnish with freshly grated cheese.
Key West Shrimp Boil
Submitted by: John “Woody” Smith, FL.
Ingredients:
2 1/2 pounds Shrimp large
2 cans Beer (12oz)
2 tablespoons Old Bay Seasoning
Directions:
Rinse shrimp and drain. Pour beer into a stainless steel pan and add seasoning. Bring beer to a boil, and add shrimp. As soon as beer comes back to a boil, remove shrimp with a slotted spoon. Serve immediately with Key Lime Mustard.
Key Lime Mustard Sauce
1 cup Nonfat mayonnaise
5 tablespoons Dijon mustard
1/3 cup Key lime juice
Salt and pepper to taste
Directions:
Combine mayonnaise, mustard and lime juice in small bowl and taste. Add salt and pepper if needed. Serve with the shrimp.
Salmon Baked with Rub
Submitted by: Rex Hasel, NM
Ingredients:
4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon, juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove, minced
2 tablespoons butter, melted
Directions:
In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once. Preheat the oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter. In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter. Bake for 8 to 12 minutes.
Scallops with Spicy Tomatoes and Fettuccine
Submitted by: Tommy “C, RI.
Ingredients:
1 1/2 pounds sea scallops
2 tablespoons olive oil
2 scallions, finely chopped
2 tablespoons garlic, minced
2 cups fresh tomatoes, chopped
3/4 cup red wine
3 tablespoons red wine vinegar
4 tablespoons Italian parsley, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried
1 teaspoon salt
3/4 pound fettuccine
1/4 cup Parmesan cheese, freshly grated
4 sprigs fresh parsley, for garnish
Directions:
Rinse scallops and set aside. In a large sauté pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper. Cook on medium high for approximately 5 minutes until vigorously boiling. Reduce heat to medium low and cook for 15 minutes. Cook pasta according to package directions. While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done. Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley.
Chuck’s Chicken
Submitted by: Chuck McKenna, CT.
Ingredients:
2 1/2 lb chicken
salt to taste
1 ounce bacon diced or diced salt pork
1 tablespoon butter
1 tablespoon vegetable oil
2 medium onions chopped
1 1/2 tablespoons curry powder
1/8 teaspoon cayenne
3/4 cup chicken broth
Directions:
Cut up the chicken into 8 parts (2 legs, 2 thighs, 2 wings with some breast meat, 2 breast pieces). Place the back, neck, and gizzard in a saucepan, cover with water, and simmer about 40 minutes to make broth. Strain, and season to taste with salt. Fry bacon or salt pork slowly in a large heavy skillet until brown and crisp. Remove and drain on paper towels. Remove all but 1 teaspoon bacon fat and heat it along with the butter and oil. Add the chicken parts and saute them over high heat, turning, until all sides are brown-about 5 minutes. Add the onions and stir them around with the chicken for 2-3 minutes, then sprinkle curry powder, cayenne, and salt over and mix well. Remove breast and wing pieces and keep them warm. Pour chicken broth over dark meat, bring to a boil, cover, lower heat, and simmer 20 minutes. Now add the breasts and simmer another 10 minutes.
Tammy’s Chopper Chicken
Submitted by: Tammy Raby, FL.
Ingredients:
2 1/4 pounds split chicken breasts, boneless
2 teaspoons chili powder
2 tablespoons canola oil
1 can Mexican-style tomatoes, 14 1/2 ounces
1 can green chilies, chopped
2 tablespoons fresh lime juice
1 tablespoon hot pepper sauce
shredded lettuce
Monterey jack cheese, shredded
Lime wedges
Corn tortillas, warm, optional
Directions:
Rub chicken with chili powder. In large nonstick skillet, over medium heat, heat oil. Add chicken; cook 4 to 5 minutes on each side, or until browned. Meanwhile, in medium bowl, combine tomatoes, chilies, lime juice and pepper sauce; add to skillet. Reduce heat to medium-low; cover and simmer 12 to 15 minutes, or until chicken is cooked through. To serve, place chicken on bed of shredded lettuce; top with sauce from skillet. Sprinkle with shredded cheese and garnish with lime; accompany with a basket of warm tortillas. Chicken recipe serves 4.
FatBoy’s Bourbon Mustard Chicken
Ingredients:
4 Chicken breast halves
1/4 cup Dark brown sugar, firmly packed
1/4 cup Dijon mustard
1/4 cup Bourbon
2 Green onions, thinly sliced
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Butte, or margarine
1 tablespoon Vegetable oil
Directions:
Place chicken between 2 sheets of waxed paper; pound to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator for 1 hour. Remove chicken from marinade, reserving marinade. Combine butter and oil in lg. skillet, and place over med-high heat.
Sauté chicken 3 to 4 minutes. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.
FatBoy’s Chicken Paprika
Ingredients:
2 1/2 to 3 pounds chicken pieces
3 tablespoons oil
2 teaspoons Hungarian paprika
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
4 medium potatoes, quartered
1/2 cup chopped onion
1/2 cup evaporated milk
1 teaspoon vinegar
Directions:
Wash and pat chicken dry. In a heavy skillet, heat oil over medium heat; mix in paprika. Brown chicken on all sides; sprinkle with the flour, salt, and pepper. Pour boiling chicken broth or water over the chicken. Arrange potatoes onions around the chicken. Reduce heat to low, cover, and simmer for about 45 minutes, until potatoes are tender and chicken is cooked. Remove vegetables to a platter. Stir into the remaining liquid (skim off fat if desired) the evaporated milk and vinegar. Heat through and serve with the chicken.
FatBoy’s Chicken Chunks with Peanuts in Spicy Sauce
Ingredients:
1/2 cup Peanuts, raw
3 cups Peanut Oil
2 whole chicken breasts -- room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
Sauce:
4 green onions
2 large cloves garlic
1 tablespoon minced ginger root
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 tablespoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
1 cornstarch paste
:
Directions:
Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Ray’s Chick-A-Zini
Submitted by: Ray Konopka, FL.
Ingredients:
1/2 cup butter
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 jar (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
2 to 3 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
1/4 cup grated Parmesan cheese
Directions:
In a saucepan over low heat, melt butter. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti, and sour cream. Turn mixture into a greased 13x9x2-inch baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes. Chicken and spaghetti recipe serves 4 to 6.
Woody’s Crunchy Fried Chicken
Submitted by: John “Woody” Smith, FL.
Ingredients:
1 broiler fryer, cut up, about 3 pounds chicken parts
1/3 cup flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons water
1 cup crushed corn flakes
1/2 cup flour
1/2 cup butter
Directions:
Combine 1/3 cup flour, paprika, salt, and pepper in a food storage bag. Put chicken in bag and toss to coat. Whisk together egg and water. Dip coated chicken in egg and water mixture. Combine corn flakes with 1/2 cup flour; roll chicken in the corn flake mixture. Heat butter in skillet over medium heat; add chicken and brown on all sides. Lower heat, and continue to cook, turning occasionally, for 35 to 40 minutes, or until chicken is tender and juices run clear.
Fried chicken recipe serves 4.
Jam’s Coconut Chicken
Submitted by: Tom “Jams” Ringwaldt, PA.
Ingredients:
1 Egg
1/2 cup Buttermilk
1/2 cup Beer
5 ounces Cake flour
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 1/2 teaspoons Salt
2 pounds Boneless, skinless chicken Breast
2 cups Coconut
Directions:
Combine eggs, milk and beer in a bowl. Mix cake flour, baking powder, baking soda and salt together and add to the milk mixture. Mix well. Batter should have consistency of thin pancake batter. Cut chicken into 1/2 inch pieced and dredge in all-purpose flour. Dip in buttermilk and then dip into batter. Roll in coconut. Deep fry at 350° oil until browned.
FatBoy’s Spicy Caribbean Glazed Chicken
This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.
Ingredients:
Glaze:
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken:
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Grill Directions:
Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken. Oven and Broiler Directions: Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear. Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Country Captain’s Chicken
Submitted by: Steve “Captain” Mayor, OH.
Ingredients:
1/3 cup flour
1 salt
1/4 teaspoon pepper
3 to 4 pounds chicken parts
4 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped green pepper
2 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon dried leaf thyme
2 cans (14.5 ounces each) stewed tomatoes
3 tablespoons raisins
Directions:
Combine flour, salt, and pepper in a food storage bag. Add chicken and toss to coat all pieces. Melt butter over medium-low in a large skillet; add chicken and cook over medium heat until browned on all sides. Remove chicken; add onion, green pepper, garlic, curry, 1/2 teaspoon salt, and thyme, and cook until tender. Add tomatoes, breaking up. Simmer, uncovered, 10 minutes. Return chicken to skillet and simmer, covered, over medium-low heat, until chicken is fork tender and juices run clear, about 45 minutes. Add raisins and cook 5 minutes longer. Serve with hot cooked rice.
Garlic Steak Stir-Fry
Serving Size : 6
Submitted by: Janie Hill, PA.
Ingredients:
2 pounds Round steak/venison
1/4 cup Light soy sauce
1 cup Beef bouillon
1/4 teaspoon Ginger
2 Clove mashed garlic
1/4 cup Cooking sherry
4 tablespoons Peanut oil
2 Clove chopped garlic
1 1/2 cups Boiling water
3 large Green peppers cut into 1/2 -- inch strips
1 cup Sliced water chestnuts
3 tablespoons Cornstarch
Sherry or sesame oil
Hot boiled rice
Directions:
Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice or Pasta.
Roasted Flank Steak with Potatoes & Portobello Mushrooms
Submitted by: Karry Iozo, CT.
Ingredients:
4 medium baking potatoes
12 cloves garlic, smashed, roughly chopped
1 cup olive oil
2 teaspoons kosher salt
Freshly ground black pepper -- to taste
4 portobello mushrooms, 3/4-1 lb total, stem ends trimmed and caps wiped clean
2 pounds flank steak, trimmed of fat
Directions:
Place one oven rack on lowest level and one rack on the next level above. Heat oven to 500 degrees. Forty minutes before roasting the steak and mushrooms, use a fork to prick the potatoes once or twice each. Place them directly on the sides of the upper rack of the oven, allowing enough room for the mushrooms, which will cook on the same rack. Put the garlic in the blender or food processor with 4 tablespoons of the oil. Blend until smooth. Scrape down sides with a rubber spatula. Add remaining oil and salt and pepper. Blend until smooth. Put the mushrooms in a 12-by-8-by-1 1/2-inch roasting pan. Using the spatula, scrape out half of the garlic mixture into the pan. Rub the puree into both sides of each mushroom cap. Allow to marinate for at least 30 minutes. Put steak in shallow container large enough to hold it. Pour over remaining garlic mixture and rub into both sides of steak. Let marinate on kitchen counter at least 30 minutes or until meat comes to room temperature.
Before roasting the steak and mushrooms, put a 14-by-12-by- 2-inch roasting pan on the lower oven rack and preheat for 10 minutes. Remove pan. Immediately, put the steak with all of its marinade in the pan. Place on the lower oven rack, the thickest p art of the steak to the rear of the oven. Place the mushrooms on the upper rack at the same time. For rare, roast the steak on one side for 6 minutes (for medium, 8 minutes). Turn the steak and the mushrooms. Roast 6 minutes more. Remove steak, mushrooms and potatoes from oven. Let steak rest about 5 minutes. Slice thinly against the grain.
Pete’s Barbecue Beef
Submitted by: Pete Wilcox, CT.
Ingredients:
1 pound sirloin steak, boneless
1/4 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon sesame seeds
1/2 teaspoon crushed garlic
1/4 teaspoon pepper
1 large green onion, chopped
2 tablespoons cooking wine
1 tablespoon sugar
Sesame oil, for frying
Directions:
Slice beef into 1/8-inch thick strips. Mix soy sauce, 1 tablespoon sesame oil, and next 5 ingredients in shallow glass bowl. Add beef. Marinate in refrigerator for 2 to 3 hours. Stir-fry beef in additional sesame oil in wok for 5 to 10 minutes or until beef is brown.
Ginger Beef on Skewers
Submitted by: Rich Paulson, FL.
Ingredients:
1/2 cup soy sauce, low sodium
6 green onions, chopped, with tops
2 tablespoons sugar
1 tablespoon vegetable oil
1 1/2 teaspoons cornstarch
1 clove garlic, crushed and finely minced
1 teaspoon grated fresh ginger root or 1/2 teaspoon powdered ginger
2 pounds boneless beef sirloin steak
Metal skewers or bamboo skewers*
Directions:
In a small saucepan, combine soy sauce, chopped green onions, sugar, vegetable oil, cornstarch, garlic and ginger. Simmer, stirring constantly, for about 1 minute, or until thickened. Cover and set aside to cool. Slice beef into 1/8-inch thick strips about 3 to 4 inches long and 1 inch wide. Thread beef onto skewers keeping meat as flat as possible; brush both sides of the sliced beef with the cooled sauce. Place skewers on rack of broiler pan or on oiled preheated grill; broil or grill to desired degree of doneness. *If using bamboo skewers, soak the in water for 15 to 20 minutes.
Tip: Beef is much easier to slice if partially frozen. Serves 6 to 8
Grilled Marinated Flank Steak
Submitted by: Chris Fosmire, NJ.
Ingredients:
2 teaspoons garlic, minced
1 tablespoon grated rind of navel orange
1/2 cup fresh orange juice, strained
2 tablespoons white wine vinegar
1/4 teaspoon cayenne pepper
1 teaspoon Dijon mustard
1 tablespoon fresh mint, minced or 1 tsp. crumbled dried mint
1 1/2 lb flank steak, trimmed
2 large navel oranges, peeled & sliced thin
8 sprigs mint, for garnish
Directions:
In a shallow glass or ceramic dish, combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate for at least 4 hours, turning steak twice in marinade. Remove steak from marinade, scraping any bits of marinade clinging to meat back into the bowl. Transfer marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with vegetable cooking spray. Preheat charcoal grill until coals have turned a gray ashy color, or preheat gas grill according to mfg's suggested time on high heat. Place steak on grill 4 inches from heat source and sear 1 1/2 minutes on each side. Brush with a little reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, brushing frequently with marinade. (Make a little slit in center of the steak to check for doneness. Steak should be pink inside.) Transfer to carving board, tent with foil, and let rest for 7 minutes before slicing. Arrange orange slices in overlapping pattern around outside of platter.
Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint.
Desserts by Melody:
Butterscotch Bars
Submitted by: Jill Barnes, NJ.
Ingredients:
2/3 cup melted butter
2 1/4 cups light brown sugar
3 eggs
2 3/4 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
Directions:
Combine melted butter with sugar; mix well. Add eggs, one at a time, beating well after each addition. Sift together the dry ingredients; stir into the butter mixture. Add nuts, chocolate chips, and vanilla. Spread batter into a greased and floured jellyroll pan, 10x15x1-inch. Bake at 350° for 25 minutes. Makes about 4 dozen bars, depending on size.
Marci’s Fudge Brownies
Submitted by: Marci “Go Girl” D’Angelo, Ma.
Ingredients:
2/3 cup flour, sifted before measuring
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter
2 squares (1 ounce each) unsweetened chocolate
1 cup sugar
2 eggs, beaten
1/2 cup chopped walnuts
1 teaspoon vanilla
Directions:
Into a bowl, sift together the sifted flour, baking powder, and salt. Melt butter and chocolate over hot water or very low heat. In a mixing bowl, beat eggs. Add sugar to eggs a little at a time, beating well. Blend in the chocolate and butter mixture. Stir in flour mixture, blending well. Stir in chopped walnuts and vanilla. Spread brownie batter in a greased and floured 8-inch square pan. Bake at 350° for about 25 minutes. Cool in pan and cut into squares.
Cashew Shortbread
Submitted by: Darlene Milson, PA.
Ingredients:
1 1/4 cups all-purpose flour
1 cup unsalted cashews, finely chopped
1 cup butter, softened
1/2 cup sugar
1/4 cup cornstarch
Directions:
Measure all ingredients into a large mixing bowl. With hand held mixer at low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours. On a lightly floured surface with floured rolling pin, roll half of dough into a 9- x 6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs. Place cookies, about 1 inch apart, on an un-greased baking sheet. Repeat with remaining dough. Bake cookies in a preheated 350° oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered ontainer for up to 1 week. Makes about 4 dozen cookies.
Chocolate Corn Flake Meringue Cookies
Submitted by: Irene Vetry, NY.
Ingredients:
2 egg whites
1 cup sifted powdered sugar
1/4 teaspoon salt
1 cup flaked coconut
2 cups corn flakes
1 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Candied cherries
Directions:
Beat egg whites until stiff but not dry. Gradually add sugar, beating until stiff and smooth. Add salt then fold in coconut, corn flakes, chocolate chips and vanilla. Drop from teaspoon onto greased baking sheets. Place a candied cherry half in the center of each cookie. Bake at 300° for 20 to 25 minutes. Makes about 3 dozen cookies.
Crispy Peanut Butter Cookies
Submitted by: Claudette Pease, CT.
Ingredients:
1 1/2 cups all-purpose flour, sift or stir before measuring
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1 cup sugar
1 egg
1/2 cup creamy peanut butter
2 tablespoons milk
1 teaspoon vanilla
2 cups presweetened wheat puff cereal
Directions:
Sift together the flour, baking soda, and salt. In a mixing bowl, cream butter and sugar; add egg and beat well. Blend in peanut butter. Add flour alternately with the milk, mixing thoroughly after each addition. Add vanilla. For each cookie, shape 1 teaspoon of dough into a ball. Roll each ball in cereal. Place cookies about 2 inches apart on lightly buttered baking sheets. Bake at 350° 10 to 12 minutes. Makes about 3 dozen peanut butter cookies.
Almond Apricot Sour Cream Cake
Submitted by: Helen Foster, DE.
Ingredients:
Butter or shortening for the pan
1 16oz can apricot halves in lt syrup
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1/4 cup sliced almonds
Directions:
Grease a 9-inch cake pan and line with greased baking parchment or wax paper. Preheat the oven to 350 degrees. Drain the apricots and discard the liquid. Cut each half in half. Set aside.
Whisk together the flour, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, or until the mixture is light in color and fluffy. Add the eggs, one at a time, beating until thoroughly mixed. Scrape down the bowl, add the vanilla and almond extracts, and mix until combined. On low speed, add, in order, a third of the flour mixture, then half of the sour cream, then half the remaining flour mixture, the remaining sour cream and the remaining flour, mixing just to combine after each addition and scraping down the sides of the bowl.
Pour the batter into the prepared pan and level it with a spatula. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester inserted near the middle comes out clean.
Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment or wax paper liner from the bottom and then flip the cake onto a cooling rack.
Apple Pie Cake
Submitted by: Joyce Skut, CT.
Ingredients:
1/2 cup margarine
3/4 cup sugar
1 egg, slightly beaten
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon vanilla
2 cups apples, peeled, chopped
1/2 cup pecans -- chopped
Directions:
Thoroughly grease a 9-inch pie pan. Melt margarine, remove from heat, and blend with sugar and egg. Mix in flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, apples, and pecans. Spread into pan. Bake in a preheated 350° oven for 40 to 45 minutes. Serve warm with ice cream.
Serves 8
Creamy Lemon Cheese Pie
Submitted by: Cathy Bitterman, CT.
Ingredients:
1/4 cup squeezed lemon juice
1 8 oz pkg. cream cheese
2 eggs, beaten
3/4 cup sugar
1 9 inch vanilla wafer crust
Topping:
1 tbsp. grated lemon peel
1 tbsp. sugar
1 cup sour cream
Directions:
Blend lemon juice, cream cheese together. Add beaten eggs, sugar together. Add this to cream cheese and beat until fluffy. Bake in 350 degree oven about 25 minutes. Cool for 5 minutes. Prepare topping of sour cream, lemon rind and sugar mixed together. Spread over cool pie. Return to oven and bake 10 minutes longer. Cool; chill about 5 hours before serving.
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