Recipe Type: Beef, Fruit, Garlic, Gourmet, Nut, Pepper, Quick & Easy, Saute, Tomato
Ingredients: 1 (1-pound) bag frozen pepper stir-fry, thawed in a bowl of hot water and drained well, 1 1/2 tablespoons cider vinegar, 1 3/4 pounds skirt steak, cut crosswise into 4 serving pieces, 1 tablespoon tomato paste, 1 teaspoon salt, 1/2 cup water, 1/2 teaspoon black pepper, 1/2 teaspoon sugar,1/4 cup raisins, 2 garlic cloves, peeled and smashed, 2 tablespoons slivered almonds, 3 tablespoons olive oil, Pinch of ground cinnamon, Pinch of ground cloves
Egg Salad Sandwiches
This information is per serving.
Guinness BBQ Sauce
Grilled Lamb Leg
Grilled Corn on the Cob
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking