Food Recipes Guide

Recipe Name : Better Burgers

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1/2c minced onions
1/2c finely chopped shiitake or
Portobello mushrooms
1 T chopped fresh parsley
or thyme
1 T reduced-sodium Worcestershire sauce

1/4t hot-pepper sauce
12 oz. extra-lean ground beef
4 Kaiser rolls, toasted
4 leaves lettuce (optional)
4 slices tomato (optional)

Method :

Coat a medium nonstick skillet with cooking spray and warm
over medium heat. Add the onions and mushrooms. Cook,
stirring frequently, for 4 to 5 minutes, or until the mushrooms
are lightly browned. Place in a medium bowl and set aside to
cool.
In a medium bowl, stir in the parsley or thyme, Worcestershire
sauce, and hot-pepper sauce. Add the beef and mix quickly with
your hands to combine. Shape into 4 burgers, 3/4″-thick.
Coat the grill rack with cooking spray. Grill the burgers about 6″
from medium heat for 5 to 6 minutes per side, or until browned
and cooked through. Serve on the rolls with the lettuce and
tomatoes, if desired.

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Recipe Name : Sirloin Steaks with Fresh Herb Marinade

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

Herb-Marinated Steaks
4 cloves garlic, minced
5 basil leaves, finely chopped
2 T chopped fresh rosemary
2 t chopped fresh thyme Pinch of salt Pinch of ground black pepper
4 sirloin steaks, 6 oz. each
2 t olive oil                                              1/Roasted Tomatoes
8 plum tomatoes, halved lengthwise Salt and ground black pepper Garnish
c chopped shallots
2 t olive

Method :

To make the roasted tomatoes: Preheat the oven to 225°F.
Sprinkle the tomatoes very lightly with the salt and pepper. Place, cut side
down, on a nonstick baking sheet. Place in the oven and roast for 6 to 7
hours. Remove from the oven and set aside.
Note: This can be done the night before.
To make the herb-marinated steaks: In a small bowl, combine the garlic,
basil, rosemary, thyme, salt, and pepper. Brush both sides of each steak
with the oil. Sprinkle the herb mixture on both sides of each steak. Place the
steaks on a platter, cover with plastic wrap and refrigerate for at least 2
hours.
Grill the steaks over high heat until the desired level of doneness is
reached.
To make the garnish: In a medium nonstick skillet over medium heat, sauté
the shallots in the oil for 2 to 3 minutes, or until lightly browned. If needed,
rewarm the tomatoes. Top each steak with the shallots and tomatoes.

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Recipe Name : Lighted Lamb Kebabs

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1 lb boneless lamb loin, cut into 1″ cubes
1 c beer
2 onions, peeled and cut into wedges
2 bell peppers, seeded and cut into 8 equal squares
8 pineapple wedges
8 plum tomatoes
1/c jalapeño-flavored vodka Whole wheat pita bread

Method :

In a shallow baking dish, place the lamb in the beer and
marinate in the refrigerator for 2 hours.
Thread the lamb, onions, peppers, pineapple, and tomatoes
onto four skewers, and cover with cooking spray. Grill over high
heat for 10 minutes or until the lamb is tender. Move the
kebabs away from the grill, place them on an ovenproof dish,
drizzle with vodka, then ignite (see “How to Light Your Fire” for
warning and torching instructions). When the flames die, slide
each kebab into a pita and serve.

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Recipe Name : London Broil with Pasta

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

1 lb top London broil or 1 c cherry tomatoes, halved
1 c fresh mushrooms, sliced
1 t oregano
1/2c brandy
2-3 c cooked whole wheat pasta
1/2c red wine 1/2c olive oil
1/4c beef broth
1 large green pepper, seeded and chopped

Method :

In a shallow baking dish, combine the red wine and olive oil.
Place the beef in this marinade and refrigerate for 2 hours,
turning the beef over once.
Grill over medium heat until desired level of doneness is
reached, then cut into 1″ cubes. Combine the broth,
vegetables, mushrooms, and oregano in a large skillet and boil.
Reduce heat, cover, and simmer for 10 minutes. Add meat,
then pour brandy in center of skillet and light (see “How to Light
Your Fire” for warning and torching instructions). Gently stir
everything together and then serve over pasta.

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Recipe Name : Marinated London Broil Marinated with gravy

Preparation Time : Less then 10 mins

Cooking Time : 15 mins

Ingredients:

Marinated London Broil
3 cloves garlic, halved
2 lbs beef top round, 2″ -thick
3 T balsamic vinegar
1 t dried thyme
1 t ground coriander Ground black pepper Gravy
2 T cornstarch t dry mustard
2 c fat-free reduced-sodium beef broth
1/4

Method :

To make the marinated London broil: Pierce the flat side of each half
of the garlic cloves and rub the garlic over the beef. Set aside.
In a shallow baking dish, combine the vinegar, thyme, and coriander.
Add the beef and garlic halves. Turn the meat to coat both sides
evenly with the marinade. Set aside to marinate, turning once, for 30
minutes. Discard the marinade.
Coat the grill rack with cooking spray. Grill the meat about 6″ from
medium heat until desired level of doneness is reached. Remove and
let stand for 5 minutes. Carve into thin slices. Season with the
pepper.
To make the gravy: While the London broil is marinating, in a medium
saucepan, dissolve the cornstarch and mustard in 1/4 cup of the
broth. Whisk in the remaining 1 3/4 cups broth and cook over
medium heat until the gravy comes to a boil and thickens. Serve over
the London broil.

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