Grilled Flank Steak W/ Coriander Garlic Sauce........Recipe By : Minorized by Allserv
Serving Size : 2
1 Lb. Flank Steak Or Skirt-Scored Lightly -- against the grain
1/2 Cup Fresh Coriander (Cilantro-) -- minced --About 1 Bunch
2 Cloves Garlic - Minced & Mashed To A Paste With 1/4 Tsp Salt or 1/2 Tsp. Minor's Garlic Base
1/4 Cup + Whole Pepperoncini Without Stems -- minced
3 Tablespoons Olive Oil
2 Teaspoons Fresh Lemon Juice
1/4 Teaspoon Fresh Ground Black Pepper
1 Teaspoon Minor's Au Jus Prep
In small bowl, combine coriander, Garlic Base (or clove mixture), Au Jus Prep, pepperoncini, olive oil, lemon juice and pepper. Using apx. 1/2 sauce, rub all sides of steak, place in small plastic bag. Marinate refrigerated 1 hr. Remove 30 min. prior to cooking. Grill apx. 6" from glowing coals 4-5 min. a side for medium rare. Transfer to cutting board, cool 5 min. before slicing thin diagonally. Serve with remaining sauce. (var: Wrap sliced beef and sauce in tortillas)
Italian Au Jus..........Recipe By : Minor's..........Serving Size : 8
1/4 Cup Fresh Zucchini -- seeded/diced fine
1/3 Cup Green Onion -- sliced thin
1/4 Cup Fresh Mushrooms -- diced small
1/4 Cup Green Pepper -- diced small
1/2 Teaspoon Minor's Garlic Base Or 2 Cloves -- diced small
1 1/2 Tablespoons Olive Or Salad Oil
2 Ounces (1/4 Cup) Minor's Au Jus Prep
3 Cups Hot Water
1/2 Cup Tomato Juice
1/2 Teaspoon Sweet Basil
3/4 Teaspoon Oregano
3/4 Teaspoon Fresh Ground Black Pepper
Heat oil to med-high in sauce pan. Add vegetables; saute until shiny & aroma is noticed. Remove from heat. Set aside. Mix remaining ingredients; bring to boil. Add vegetable. Serve hot with Italian Beef Sandwich: Sliced beef, sliced zucchini, red onion and tomato on a hard crust roll. Use au jus for dipping.
Beef Tenderloin A La Brown Sauce........Recipe By : Minor's ........Serving Size : 6
2 Tablespoons Margarine Or Butter
2 Pounds Beef Tenderloin, Well Trimmed -- cut 1/4" x 2"
1 Teaspoon Paprika
1/2 Teaspoon Salt
2 Tablespoons Margarine Or Butter
2 Medium Onions -- diced medium
2 Medium Green Peppers -- diced large
1 Package (8 Oz.) Fresh Mushrooms -- sliced 1/4" thick
1/4 Cup Minor's Brown Sauce Prep
1 2/3 Cups Lukewarm Water
1/3 Cup Burgundy Red Wine
In skillet, melt 2 Tbsp. butter over medium heat. Add beef, tossing until well coated. Sprinkle paprika and salt evenly over meat. Saute/stir until browned, 5-10 min. Remove from pan; set aside. In same skillet, melt 2 Tbsp. butter over medium heat. Add onions, peppers & mushrooms. Saute/stir until tender-crisp, 7-10 mins. Remove from heat; set aside. In saucepan, blend Brown Sauce Prep with small amount water, using wire whisk. Mix in remaining water & wine. Heat to boiling over medium heat, stirring constantly. Reduce heat; simmer 5 mins., stirring occasionally. Add vegetables and beef to sauce, stirring gently. Heat to simmering on medium heat, stir often. Serve over rice or noodles.
Red Pepper Espagnole Sauce..........Recipe By : Minorized by Allserv..........Serving Size : 8
3 Tbsp Minor's Brown Sauce Prep
1 Cup Hot Water
3/4 Cup + 2 Tbsp Lukewarm Water
1 Large Red Pepper -- diced medium
1 Tbsp Butter
Fresh Ground Black Pepper -- to taste
Saute red pepper in butter until limp. Set aside. Combine first 3 ingredients according to directions on container. After Brown Sauce thickens, stir in peppers, simmer 5 min, season to taste. Serve over Meatloaf Florentine, if desired. Recipe follows.
MEATLOAF WITH RED PEPPER ESPAGNOLE SAUCE..........Serving Size : 10 - 12
51/2 boxes Pepperidge Farm Garlic & Olive Oil Croutons, crushed
1/4 cup bread crumbs
1 1/2 cups hot water
1 1/2 tsps. Minor's Beef Base
1 1/2 cups yellow onions, chopped medium
1 1/2 tsps. vegetable oil
4 eggs
3 lbs. ground chuck
21/2 tsps. Worcestershire Sauce
2 tsps. fresh ground black pepper
2 cups fresh spinach, cut in strips
1/4 cup Pesto Sauce
1/3 cup pine nuts, lightly toasted
1 1/2 tsps. vegetable oil
Combine Base and water. Add bread crumbs and croutons. Set aside. Saute onions in oil just until tender. Let cool. In large bowl, mix eggs, chuck, pesto, pepper, pine nuts, onions, spinach, Worcestershire and bread crumb/crouton mixture until thoroughly blended. Remove from bowl; shape into loaf or fill 13"x9" baking pan. Bake at 350°F 45 min. to 1 hr. Remove; let stand at least 10 min. before slicing. Serve with Red Pepper Espagnole Sauce.
Cheese Sauce Supreme..........Recipe By : Minor's
2 Cups Hot Water
2 Cups Whole Milk
1/4 Bag Minor's Chicken Sauce Prep
3/4 Teaspoon Salt
1/2 Teaspoon Dry Mustard
5/8 Pound Sharp Cheddar Cheese -- shredded
In saucepot combine water and 1 cup milk. Heat to simmering over med-high heat. In mixing bowl blend 1 cup milk, Chicken Sauce Prep, salt and mustard until smooth using wire whip. While stirring vigorously, pour into hot liquid. Heat to boiling over medium heat, stirring constantly. Boil/stir 1 min. Remove from heat. Add cheese, stirring until melted. Serve over vegetables, seafood or pasta. Yield: 5 cups.
Cream Of Almond Soup..........Recipe By : Minor's..........Serving Size : 4
1 Tablespoon Butter
1/2 Cup Celery -- diced
3/4 Cup Onions -- diced
1 Bay Leaf
1/4 Cup Almonds, Blanched -- sliced
1/3 Cup Dry White Wine
2 Cups Warm Water
1 Cup Half And Half (Land 'O Lakes Gourmet Fat Free Works Great)
1/2 Cup Minor's Chicken Sauce Prep
1 Tablespoon Minor's Chicken Base
White Pepper -- to taste
Pinch Nutmeg -- or to taste
In sauce pot heat melt butter. Add celery, onions, almonds and bay leaf. Cook 8-10 min. Add wine and reduce. Add water, half & half and blend Chicken Sauce Prep, Base and seasonings. Bring to boil stirring constantly. Reduce heat; simmer 20 min. Strain. Serve.
French Bread Pizza..........Recipe By : Minor's..........Serving Size : 8
2 Cups Boiling Water
3 Tablespoons Minor's Red Sauce Concentrate (Pasta 'N Pizza® Sauce Prep)
2 Tablespoons Vegetable Oil Or Olive Oil
1 12 Oz. Can Tomato Paste
1 Loaf Fren |
