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Western Foods Recipes

W. Earp's Western
Ingredients:

2 each Beef/Pork Rib Racks 2 TBS. Cider Vinegar Earp's Western Steak and Dinner Sauce

Procedures:

First, peel off the underside membrane from two rib sections. You don't necessarily have to do this first step but if you have the time and patience, it's worth it. (note: this process takes a little practice) Next, trim excess fat and place them into a large sauce pan. Cover the ribs with water, add 2 TBS. of cider vinegar, (you could add your own seasonings as well) bring to a boil, cover and lower heat to a simmer. After approx. 20 minutes they are all but done. Remove them from sauce pan. If you want to finish cooking them at a later time, you need to stop the cooking process. So, rinse them off under cold running water. With a knife, score between bone sections. Brush on a coating of Earp's sauce on both sides and set aside for final cooking under a broiler or on the BBQ grill.

Note:


Country Quick Dip
Ingredients:

1/2 Cup Regular Mayonnaise 1/4 Cup Earp's Western Steak Sauce

Procedures:

This is just too simple and folks that taste it will think that it took you all day to prepare. Combine well the ingredients listed. If you prefer more kick to the blend, add more sauce.

Note:


Dave's Rolled Flank Steak
Ingredients:

1.5 LB. Flank Steak (pounded) 1 (8 oz.) Bottle Italian Dressing 1/2 Cup Earp's Western Steak Sauce Meat Tenderizer 1/2 LB. Bacon (cooked but not crisp) Garlic Salt Lemon Pepper Parsley (chopped)

Procedures:

Sprinkle flank steak with meat tenderizer, garlic salt and lemon pepper. Pound steak with a meat mallet until fairly thin. Mix together the Italian dressing and Earp's sauce. Marinate steak in this for at least 12 hours in a non aluminum dish and in the refrigerator. Drain meat, lay bacon on the steak lengthwise and sprinkle with parsley. Roll meat up and chill for 30 minutes. Slice about 1" wide and secure rolls with toothpicks. Grill over medium charcoal to desired doneness.

Note:



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