Steak Soft Tacos

Steak Soft Tacos

2/3 cup prepared Italian salad dressing
2 T. coarsely chopped fresh cilantro
1 T. chili powder
2 well-trimmed beef chuck shoulder steaks, (1-1/2 lbs.) cut 3/4 to 1 inch
thick
salt to taste
8 medium flour tortillas, warmed
thinly sliced lettuce, chopped tomato, sour cream and guacamole, optional

In small bowl, combine Italian dressing, cilantro and chili powder; mix well. Place steaks and marinade in zippered plastic bag, or glass or  plastic dish; turn steak to coat evenly. Close bag securely or cover dish and marinate in refrigerator 6 to 8 hours, turning occasionally.

Prepare medium-hot charcoal fire or preheat gas grill to medium-high.

Remove steaks from marinade; discard marinade. Grill steaks on oiled rack 14 to 18 minutes for medium-rare doneness, turning occasionally.

Trim fat from steak; carve into slices. Season with salt and serve in
tortillas with toppings.

Makes 8 soft tacos.

CHUTNEY BARBECUE SAUCE

Makes about 1-1/2 cups

You’ll get a deeply browned chicken with this recipe.

1 jar (8-1/2-ounces) mango chutney

1/3 cup wine vinegar

1 tablespoon spicy brown mustard

1 tablespoon brown sugar

1/4 teaspoon Cayenne pepper

In small bowl, combine all ingredients. Use as basting sauce for grilling 4 to 5 pounds of chicken during last 10 to 15 minutes cooking. Lightly oil poultry before cooking, and turn often to avoid burning.

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Copyright (C) by Mitzi Perdue – Used with Permission

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COOL AND CREAMY AVOCADO DIP

Makes about 1-1/

Home economist Pat Cobe developed many of the dips for Perdue. I asked her how she got her ideas, and learned that when composing a recipe she starts out by imagining all the dips she’s sampled at restaurants or food conventions or parties, or ones she’s read about in magazines and cookbooks. Then in her imagination, she puts together the best ideas from all of them. As she sorts these ideas around in her mind, she’ll come up with something new, and then she’ll test it. Of all the ones she thinks of, the only ones that she would consider actually recommending to Perdue, would have to meet her criteria of being “real food for real people.” Like this one.

4 cups

1 ripe avocado, peeled and seed removed

1/4 cup chopped scallions

1 tablespoon lime or lemon juice

1/2 teaspoon salt or to taste

1/2 cup sour cream

In small bowl with fork, mash avocado. Add green scallions, lime juice and salt; blend well. Stir in sour cream. Serve immediately or refrigerate until ready to serve.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Jewish Recipes – Preserve Recipes – Recipes for Preserves

STRAWBERRY JAM.

Jewish Recipes

Bruise gently, with the back of a wooden spoon, six pounds of fine
fresh fruit, and boil them with very little water for twenty minutes,
stirring until the fruit and juice are well mixed; then put in
powdered loaf sugar of equal weight to the fruit, and simmer half an
hour longer. If the preserve is not required to be very rich, half the
weight of sugar in proportion to the quantity of fruit may be used;
but more boiling will be requisite. By this recipe also are made
raspberry, currant, gooseberry, apricot, and other jams.

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Bill Austin

Jewish Recipes – Invalid Recipes – Receipts for Invalids

A FINE SOFT DRINK FOR A COUGH.

Jewish Recipes

Add to a quarter of a pint of new milk warmed, a beaten new laid egg,
with a spoonful of capillaire, and the same of rose water.

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Dessert Recipes – SAUCE FOR PUDDINGS

ORANGE SAUCE No. 1
Mix one and a half tablespoons of cornstarch with
one cup of sugar, and stir it into one pint of boiling water. Let it
cook quickly and stir as it thickens, and after ten minutes add two
tablespoons of butter and one-half cup of orange juice. Cook two minutes
longer then serve.

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