Venison Bacon Burgers
Ingredients:
6 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison 1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
salt and pepper to taste
1 egg, beaten to mix
6 hamburger buns
Directions:
1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
3. Preheat an outdoor grill for medium-high heat.
4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
Gingered Flank Steak
Ingredients:
1/2 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice 1/8 teaspoon minced fresh gingerroot
1 garlic clove, minced
1 (1 pound) beef flank steak
Directions:
1. In a bowl, combine the first six ingredients. Pout half of the marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from steak. Gill steak, covered, over medium for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F well-done, 170 degrees F), basting occasionally with the reserved marinade
Caribbean Delight
Ingredients:
2 tablespoons minced onion
2 garlic cloves, minced
1/4 cup butter or margarine
1/3 cup vinegar
1/3 cup fresh lime juice 1/4 cup sugar
2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
6 boneless, skinless chicken breast halves
Directions:
1. In a small saucepan, saute onion and garlic in butter until tender. Stir in vinegar, lime juice, sugar, curry powder, salt and cayenne pepper. Place chicken in a large resealable plastic bag or glass 13-in. x 9-in. x 2-in. baking dish; cover with sauce. Cover or close bag and refrigerate at least 2 hours. Drain, discarding marinade. Grill chicken, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
Vinegar Grilled Chicken
Ingredients:
2/3 cup water
2/3 cup white wine vinegar
1 tablespoon fresh-ground black pepper
2 tablespoons garlic salt 2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
3 tablespoons margarine, melted
4 (10 ounce) bone-in chicken breast halves
Directions:
1. Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
3. Cook on preheated grill until no longer pink in the center; about 10 minutes per side.What are some easy fast Recipes?
Brown a roast in a skillet with a little bit of oil. Once browned all over, put it in a crockpot with some sliced onions and steak seasoning. You can also deglaze the pan with a bit of water and add it to the crockpot for extra flavor.Cover 1/2 way with water and turn on low. It can cook all day while you are at work and you will be greeted at the door with a wonderful smell and dinner almost ready. Remember to reserve the broth...you can make gravy from that if you want, or, freeze it in an airtight container and use it to flavor your next homemade soup.
cannot get any easier than this.
Italian Chicken Parmesan
4 boneless skinless chicken breasts
1 T Italian seasoning (Good Seasons Italian dressing mix is great)
1 T grated Parmesan cheese
Pound breasts a little to tenderize (optional). Sprinkle each with 录 T Italian seasoning and 录 T Parmesan cheese. Bake at 400F for 20 minutes.
No comments:
Post a Comment