Directions 1. Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine. 2. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours. 3. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade. 4. Preheat grill for medium heat. 5. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Ingredients Original recipe makes 6 servings 1 1/2 pounds flank steak German stone ground mustard, to taste 1/2 pound thick sliced bacon 2 large onions, sliced 1 (16 ounce) jar dill pickle slices 2 tablespoons butter 2 1/2 cups water 1 cube beef bouillon
Directions 1. Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. 2. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. 3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned. 4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Ingredients 3 (15 ounce) cans tomato sauce 1 pound kielbasa 2 tablespoons chili sauce 1/2 teaspoon onion salt 1 tablespoon white sugar 1 teaspoon ground black pepper 1 pinch paprika Curry powder to taste
Directions 1. Preheat oven to Broil/Grill. 2. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes. 3. Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick. 4. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.
Ingredients EE 3 pounds rabbit meat, cleaned and cut into pieces 1/2 teaspoon salt 1/3 cup all-purpose flour 1/2 pound bacon, diced 1/2 cup finely chopped shallots 1 clove garlic, finely chopped 1 cup dry red wine 1 cup water 1 tablespoon chicken bouillon granules 1 tablespoon currant jelly 10 black peppercorns, crushed 1 bay leaf 1/4 teaspoon dried rosemary, crushed 2 teaspoons lemon juice 3 tablespoons water 2 tablespoons all-purpose flour 1/8 teaspoon dried thyme, crushed
Directions 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve. 2. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender. 3. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy. 4. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Ingredients Original recipe makes 2 servings Change Servings 2 cups milk 1 1/2 tablespoons white sugar 1/3 cup semolina
Directions 1. In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings
Ingredients Original recipe makes 12 servings Change Servings 1 cup chopped almonds 1 1/3 cups cream cheese 1/2 cup milk 1/2 cup vegetable oil 1 pinch salt 5/8 cup white sugar 1 teaspoon ground cinnamon 4 cups all-purpose flour 1/4 cup baking powder 7/8 cup plum butter 1 3/4 pounds plums, pitted and diced 2 tablespoons butter, melted
Directions 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch springform pan. 2. Place a skillet over medium-high heat. Toast the almonds in the hot skillet until they turn brown; set aside to cool. 3. Combine the cream cheese, milk, oil, salt, sugar, and cinnamon in a bowl. Mix in the flour and baking powder; knead together until smooth. Place the dough on a lightly floured surface, and roll the dough into a 20-inch square. Spread the plum butter, plums, and toasted almonds over the dough. Roll the dough up tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in prepared pan. Brush butter over top of the rolls. 4. Bake in preheated oven until golden brown, 40 to 55 minutes.