To this syrup be perfect, the secret is to use cream of the milk box. This trick makes all difference in this recipe.
Time to prepare: super-fast
serves: 6
Ingredients 2 cups (tea) sugar
1 cup (tea) of water
200 g of milk, cream canister
Mode of Preparation
1. In a saucepan add the sugar with water. Mix with the index finger until the sugar has dissolved and not leave glue on the sides of the pan.
2. Mild to medium fire (do not put your finger more!) And let cook, without stirring, for about 10 minutes, or until it is with an amber color.
3. Reduce the fire down and add the cream little by little. Let cook for another 1 or 2 minutes, until the syrup is homogeneous. Serve hot or cold.
Tip
This lasts until syrup a week in the refrigerator, provided it is stored in a container with lid. Before serving, you can heat it in microwave for a few seconds.
Time to prepare: super-fast
serves: 6
Ingredients 2 cups (tea) sugar
1 cup (tea) of water
200 g of milk, cream canister
Mode of Preparation
1. In a saucepan add the sugar with water. Mix with the index finger until the sugar has dissolved and not leave glue on the sides of the pan.
2. Mild to medium fire (do not put your finger more!) And let cook, without stirring, for about 10 minutes, or until it is with an amber color.
3. Reduce the fire down and add the cream little by little. Let cook for another 1 or 2 minutes, until the syrup is homogeneous. Serve hot or cold.
Tip
This lasts until syrup a week in the refrigerator, provided it is stored in a container with lid. Before serving, you can heat it in microwave for a few seconds.
Description
A recipe for Fiery Dijon Grilled T-Bones
Ingredients
4 Sterling Silver T-Bone Steaks
Dijon Mustard Blend:
3/4 cup extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon coarse kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
Prep Time: 10 minutes | Total Time: 30 minutes
In small bowl, stir together all ingredients for Dijon mustard blend.
Place steaks on grill over medium heat, brushing with mustard blend on each side while cooking. Cook approximately 8 to 12 minutes for medium rare to medium doneness.
Serving Suggestions: Serve with grilled corn on the cob. Try squeezing fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
Recipes courtesy of Cargill Meat Solutions
Nutrition
no information available
Serves
Servings: 4
Variations
no information available
A recipe for Fiery Dijon Grilled T-Bones
Ingredients
4 Sterling Silver T-Bone Steaks
Dijon Mustard Blend:
3/4 cup extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon coarse kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
Prep Time: 10 minutes | Total Time: 30 minutes
In small bowl, stir together all ingredients for Dijon mustard blend.
Place steaks on grill over medium heat, brushing with mustard blend on each side while cooking. Cook approximately 8 to 12 minutes for medium rare to medium doneness.
Serving Suggestions: Serve with grilled corn on the cob. Try squeezing fresh lime juice over the corn and sprinkle it with chili powder and black pepper.
Recipes courtesy of Cargill Meat Solutions
Nutrition
no information available
Serves
Servings: 4
Variations
no information available
Servings:
4
Cooking Time:
10 minutes
Ingredients:
¼ cup Mayonnaise
¼ cup Sour Cream
1 Tablespoon Lemon juice
½ teaspoon Dill weed
1 ¼ pound Chicken, boneless breast, cooked and diced
¾ cup Green seedless grapes, cut in half
½ cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce
Instructions:
1 - Whisk together the mayonnaise, sour cream, lemon juice, and dill.
2 - Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.
3 - Refrigerate for at least 30 minutes.
4 - Serve cold over lettuce leaves.
Serving Suggestions:
Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style touch!
Careful with the Lemon Juice, too much and you'll ruin the nice combination of flavors!
Go Back To:
appetizers and salads
pasta dishes
poultry and pork dishes
beef and steak dishes
sauces and marinades
soups and stews
seafood
vegetarian dishes
cakes and desserts
holiday dishes
sides dishes and extras
home page
4
Cooking Time:
10 minutes
Ingredients:
¼ cup Mayonnaise
¼ cup Sour Cream
1 Tablespoon Lemon juice
½ teaspoon Dill weed
1 ¼ pound Chicken, boneless breast, cooked and diced
¾ cup Green seedless grapes, cut in half
½ cup Almonds, slivered, toasted
1 Scallion, chopped
Salt and pepper to taste
Green leaf lettuce
Instructions:
1 - Whisk together the mayonnaise, sour cream, lemon juice, and dill.
2 - Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings.
3 - Refrigerate for at least 30 minutes.
4 - Serve cold over lettuce leaves.
Serving Suggestions:
Wonderful Summer lunch idea! Serve on toasted wheat bread with tomato and a pickle for a nice deli-style touch!
Careful with the Lemon Juice, too much and you'll ruin the nice combination of flavors!
Go Back To:
appetizers and salads
pasta dishes
poultry and pork dishes
beef and steak dishes
sauces and marinades
soups and stews
seafood
vegetarian dishes
cakes and desserts
holiday dishes
sides dishes and extras
home page
Servings:
Makes 3 dozen cookies
Cooking Time:
70 minutes / 5-8 minutes per batch
Ingredients:
½ cup (1 stick) butter or margarine, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp grated lemon peel
2 cups all purpose flour
5 cups confectioners sugar
½ cup milk
1 jar each of red, yellow, and green paste food coloring
1 lb. bag of licorice whips
Special Aid: Template - Click Here
Instructions:
1 - In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until light and fluffy.
2 - Beat in egg, vanilla, and lemon peel. On low speed, gradually beat in the flour until blended. Shape dough into a disk and then wrap in plastic wrap. Chill for one hour.
3 - Preheat oven to 350° and lightly grease two baking sheets.
4 - On a floured surface, using a floured rolling pin, roll dough out to ⅛ inch thickness. Using the template, cut out the cookies.
5 - Place cookies, 1 inch apart, on the prepared baking sheets. Make a hole in the bottom of each cookie (in the end of the light bulb) with the straw.
6 - Bake cookies in batches, until golden, about 5-8 minutes a batch. Transfer cookies to wire racks and cool completely.
7 - For the Icing: beat together confectioners' sugar and milk until smooth. Divide mixture evenly among the three small bowls, reserving about 1 cup of the mixture for the white icing.
8 - Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!).
9 - Spread the different colored icings on the cookies on the bulb, let stand until set.
10 - Using a pastry bag and a small, round tip, pipe the white icing "threads" on the bottom of each bulb. Let stand until set.
11 - Thread the licorice "wire" through the hole made with the straw and string together!
Christmas Light Cookies are a great gift idea. These decadent treats add fun to any gift basket! A dinner host would surely love the personal touches and not soon forget you gave them a thoughtful thank you gift basket!
Special Aid: plastic straw
Makes 3 dozen cookies
Cooking Time:
70 minutes / 5-8 minutes per batch
Ingredients:
½ cup (1 stick) butter or margarine, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp grated lemon peel
2 cups all purpose flour
5 cups confectioners sugar
½ cup milk
1 jar each of red, yellow, and green paste food coloring
1 lb. bag of licorice whips
Special Aid: Template - Click Here
Instructions:
1 - In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until light and fluffy.
2 - Beat in egg, vanilla, and lemon peel. On low speed, gradually beat in the flour until blended. Shape dough into a disk and then wrap in plastic wrap. Chill for one hour.
3 - Preheat oven to 350° and lightly grease two baking sheets.
4 - On a floured surface, using a floured rolling pin, roll dough out to ⅛ inch thickness. Using the template, cut out the cookies.
5 - Place cookies, 1 inch apart, on the prepared baking sheets. Make a hole in the bottom of each cookie (in the end of the light bulb) with the straw.
6 - Bake cookies in batches, until golden, about 5-8 minutes a batch. Transfer cookies to wire racks and cool completely.
7 - For the Icing: beat together confectioners' sugar and milk until smooth. Divide mixture evenly among the three small bowls, reserving about 1 cup of the mixture for the white icing.
8 - Add food coloring to each bowl to make desired colors (remember: green and yellow make blue!).
9 - Spread the different colored icings on the cookies on the bulb, let stand until set.
10 - Using a pastry bag and a small, round tip, pipe the white icing "threads" on the bottom of each bulb. Let stand until set.
11 - Thread the licorice "wire" through the hole made with the straw and string together!
Christmas Light Cookies are a great gift idea. These decadent treats add fun to any gift basket! A dinner host would surely love the personal touches and not soon forget you gave them a thoughtful thank you gift basket!
Special Aid: plastic straw
Description
A recipe for Classic Beef Kabobs
Ingredients
1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
Salt
Seasoning:
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce:
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preparation
Total preparation and cooking time: 30 to 35 minutes
1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Nutrition
no information available
Serves
Makes 4 servings
Variations
no information available
A recipe for Classic Beef Kabobs
Ingredients
1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
Salt
Seasoning:
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce:
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Preparation
Total preparation and cooking time: 30 to 35 minutes
1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Nutrition
no information available
Serves
Makes 4 servings
Variations
no information available
