Wednesday, July 18, 2012

Sirloin Tip Roast

Sirloin Tip Roast


1 3-pound sirloin tip roast

1 teaspoon salt

1 teaspoon dry mustard

¼ teaspoon garlic powder

¼ ground black pepper

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

½ cup dry red wine


Preheat oven to 350ºF.

Trim excess fat from beef.

Mix salt, mustard, garlic powder and pepper on waxed paper. Pat evenly over beef.

Preheat a heavy skillet over high heat.

Spray bottom of skillet with cooking spray, immediately add beef.

Sear approximately 2 minutes per side.

Place beef in a roasting pan.

Blend ketchup, Worcestershire sauce and wine together, pour over beef.

Place in oven.

Roast for 1 hour or until very tender.

Remove beef from oven.

Loosely cover with foil, let stand for about 5 minutes.

Cut beef into slices.

Serve 6.

You can combine this amazing recipe with some other of our collection.

Dilled Pepper Slaw

Dilled Pepper Slaw


½ head green cabbage

1 red bell pepper

1 yellow bell pepper

2 tablespoons chopped fresh dill

1 tablespoon dill seeds

½ cup mayonnaise

½ teaspoon salt

¼ teaspoon black ground pepper


Thinly slice bell peppers.

Add to bowl.

Add dill and dill seeds to bowl; mix well.

Add mayonnaise to bowl. Mix well, adding a spoonful more mayonnaise if needed to cover all ingredients generously.

Season slaw with salt and pepper; mix well.


Refrigerate until ready to serve.

Serve 4.

You can combine this awesome recipe with some other from our collection.

Grilled New Potatoes

Grilled New Potatoes


1 small yellow onion, sliced

1 ½ pounds new potatoes, scrubbed

¼ margarine or butter, melted

½ teaspoon salt

¼ teaspoon black ground pepper

¼ teaspoon garlic powder

¼ teaspoon dried rosemary


Preheat grill or broiler.

Spray a large piece of heavy-duty foil generously with cooking spray.

Arrange onion slices in center of foil.

Cut potatoes into halves; arrange cut sides up on onion slices.

Drizzle margarine or butter over potatoes.

Sprinkle with salt, pepper, garlic powder and rosemary.

Fold foil to enclose vegetables, seal tightly.

Grill or broil for 40 minutes, turning once.

Open foil and fold back edges.

Grill for 5 minutes longer or until potatoes are tender.

Transfer to serving dish.

Serve 4.

You can combine this amazing recipe with others of our awesome collection.

Variation from Grandma's kitchen

Monday, July 16, 2012

Rib Eye Steaks with Garlic

Rib Eye Steaks with Garlic


4 rib eye steaks, about 6 ounces each

1½ tablespoons margarine

1½ tablespoons olive oil

1 large red onion, chopped

3 cloves garlic, crushed

⅓ cup beef broth

1 tablespoon grated fresh horseradish or 2 tablespoon jarred

½ teaspoon salt

½ black ground pepper


Pat steaks to dry with paper towels.

Heat skillet over medium-high heat.

Add steaks to skillet.

Cook for 5 minutes per side for medium.

Remove steaks and keep warm.

Add margarine and oil to skillet, mix well.

Add onion and garlic and sauté until tender, about 5 minutes or until onion is brown and pan 
juices have almost evaporated. Remove with a slotted spoon.

Add broth to skillet.

Cook stirring continually, about 2 minutes or until sauce is reduced.

Return onion mixture to skillet.

Add horseradish, salt and pepper to skillet.

Heat sauce to serving temperature.

Spoon over steaks.

Serve 4.

Mini Cinnamon Twists


½ cup sugar

1 teaspoon cinnamon

1 8-count cans refrigerator crescent rolls

3 tablespoons margarine, melted

8 large marshmallows, halved

½ cup confectioners’ sugar

1 tablespoon milk


Preheat oven to 375ºF.

Spray a baking sheet with cooking spray.

Mix sugar and cinnamon in a small bowl.

Separate dough into triangles and cut each triangle in half lengthwise.

Brush each dough triangle with melted margarine.

Sprinkle with cinnamon-sugar mixture.

Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow.

Pinch edges of dough to seal.

Place twists on prepared baking sheet, scam-side down, about 2 inch apart.

Bake for 10 minutes or until golden brown.

Blend confectioner’ sugar and milk in a small bowl.

Drizzle over warm twists.

Remove twists and place on a wire rack to cool.

Grilled Vegetables

Grilled Vegetables


1 green bell pepper, deseeded and quartered 

1 eggplant, cut crosswise into ½ inch-thick rounds 

1 red bell pepper, deseeded and quartered 

1 yellow squash, cut crosswise on the bias into ½ inch-thick slices 

1 zucchini, cut crosswise on the bias into ½ inch-thick slices

1 tablespoon tarragon, chopped

1 tablespoon thyme, chopped

1 tablespoon basil, chopped 

1 tablespoon red wine, merlot or cabernet

2 tablespoons red wine vinegar or sherry vinegar 

¼ teaspoon fine sea salt 

¼ teaspoon freshly ground black pepper


Preheat grill to high heat.

Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just 
beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant.

Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces.

In a small bowl combine herbs, wine, vinegar, salt and pepper

In a big bowl toss vegetables with mixture of herbs, wine, vinegar, salt and pepper on a large platter.

Serve warm, at room temperature or cold. 

Serve 4.

Saturday, July 14, 2012

Fudge-Nut Brownie Cake

Fudge-Nut Brownie Cake


½ cup (plus 4 tablespoon for glaze) dark corn syrup

½ cup (plus 2 tablespoon for glaze) margarine

1 cup (plus ¾ cup for glaze) semisweet chocolate morsels

½ cup sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

2 teaspoon milk

1 cup (plus ¼ cup for topping) chopped walnuts

1 cup fresh raspberries for topping


Grease and flour a 9-inch round cake pan.

Combine corn syrup and margarine in a saucepan.

Bring to a boil and stirring continually.

Add chocolate morsels and stir until melted.

Remove from heat. Add sugar, eggs and vanilla.

Stir until well combined. Blend in flour and walnuts.

Preheat oven to 350ºF.

Pour mixture to prepared pan.

Bake until a toothpick inserted in center comes out clean, about 30 minutes.

Cool in pad for 10 minutes.

Loosen cake edges and turn out onto a rack to cool completely.

For glaze combine chocolate, margarine and corn syrup in a sauce pan.

Cook over low heat until chocolate melts.

Remove from heat and stir in milk.

Pour glaze over cake.

Let stand and top with nuts and berries.

BBQ Salmon Salad

BBQ Salmon Salad
Picture from Campbell’s Kitchen


2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

3 tablespoons sugar

1/2 teaspoon ground cumin

1/4 teaspoon ground white pepper

1 tablespoon paprika

6 (about 6 ounces each) salmon fillets

5 tablespoons olive oil

1 1/2 cups vegetable Juice

1 tablespoon cider vinegar

1 small tomato, chopped (about 1/2 cup)

1 pound mixed salad greens or can use this one


Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a 
small bowl.

Reserve 1 1/2 tablespoons mixture for the dressing.

Sprinkle the salmon with the remaining seasoning mixture.

Cover the salmon and refrigerate for 6 hours.

Lightly oil the grill rack.

Heat the grill to high.

Brush the salmon with 1 tablespoon oil.

Grill for 8 minutes or until the salmon flakes easily when tested with a fork.

Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended.

Add the salad greens and toss to coat.

Divide the salad among 6 plates.

Top with the salmon.

Serve 6.

Enjoy this recipe and many more when visiting Campbell’s Kitchen

Healthy White Rice

Healthy White Rice


2 cups white rice

2 tablespoon olive oil

2 teaspoon salt

1 teaspoon lemon juice

10 cups water


In a medium sauce pan, better if the lid has holes for drain, like those used to prepare pasta, 
heat water to boil over medium heat.

Add salt.

Rinse the rice.

Place rice and lemon juice on sauce pan and cook without lid for 18 minutes.

Drain the rice.

Add olive oil.

Toss rice with a wooden spoon or plastic spatula.

Cook rice covered for 5 minutes longer, in a very low heat.

Toss again.

Let stand, half uncovered, until no steam.

You can combine this recipe with some other of our collection or to prepare some salads, like this one.

Serve 4.

Friday, July 13, 2012

Confetti Rice Salad

Confetti Rice Salad
Picture from Grandma’s kitchen

Confetti Rice Salad


2¼ cups water

1 cup converted rice

1 stalk celery

¼ green bell pepper

¼ yellow bell pepper

¼ red bell pepper

2 green onions

2 cups cooked chicken, chopped

¼ cup mayonnaise

1 envelope ranch salad dressing mix

½ teaspoon seasoned salt


Bring water to a boil in a medium saucepan over high heat.

Add rice. Cover; cook over low heat until tender, about 20 minutes.

Remove from heat. Let stand for 5 minutes.

Fluff with a fork.

Meanwhile, finely chop celery, bell peppers and green onions.

Place in a medium serving bowl.

Add chicken to bowl. For cooked chicken you can use this recipe.

Combine mayonnaise, ranch salad dressing mix and seasoned salt in a small bowl.

Add mayonnaise mixture and rice to chicken mixture in serving bowl; mix well.

Serve 4.

You can combine this awesome recipe with any other of our collection.

Enjoy this recipe and many more when visiting Grandma’s kitchen

Pan-Seared Rib Eyes

Pan-Seared Rib Eyes


1½ teaspoons dried basil

1½ teaspoons dried oregano

1½ teaspoons garlic powder

½ teaspoon salt

⅛ teaspoon black ground pepper

4 rib-eye steaks, about 1 inch thick

1½ tablespoons olive oil

1 tablespoon garlic, minced


Combine the basil, oregano, garlic powder, salt and black ground pepper in a small bowl and 
mix well.

Rub both sides of each steak with the basil mixture.

Heat olive oil in a large skillet over medium heat. 

Place steaks in hot olive oil. 

Sprinkle with garlic.

Cook steaks, turning once, until meat reaches desired degree of doneness, 6 minutes for rare, 
9 minutes for medium or 13 minutes for well done.

Remove steaks to a serving plate.

Serve immediately.

Serve 4

You can combine this excellent recipe with some other from the collection

Moroccan Grilled Salmon

Moroccan Grilled Salmon


4 tablespoons low-fat or nonfat plain yogurt

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh cilantro

2 tablespoon lemon juice

3 teaspoons extra-virgin olive oil

2 clove garlic, minced

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon salt

¼ freshly black ground pepper

16 ounces center-cut salmon fillet, skinned and cut into 4 portions

4 lemon wedges


Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a 
small bowl.

Reserve 3 tablespoons of the sauce; cover and refrigerate.

Place salmon in a medium sealable plastic bag.

Pour in the remaining yogurt mixture, seal the bag and turn to coat.

Refrigerate for 10 (or up to 30) minutes.

Meanwhile, preheat grill to medium-high.

Oil the grill rack.

Remove the salmon from the marinade, blotting any excess.

Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side.

Top the salmon with the reserved sauce and garnish with lemon wedges.

Serve 2.

You can combine this excellent recipe with some other of our collection.

Variation from EatingWell

Thursday, July 12, 2012

Riojana Style Potatoes

Riojana Style Potatoes


3 pounds new potatoes

2 pork sausages cut into slices

1 yellow onion, finely chopped

2 garlic cloves, cut into slices

1 red bell pepper, roasted and cut into strips

¼ teaspoon paprika

1 tablespoon olive oil

¼ teaspoon salt

1 chili pepper, optional

1 bay leaf


Put oil in a in a medium pan.

Pour the onion finely chopped.

Allow 5 minutes to soften, but not burned.

Add the garlic slices, red bell pepper and the bay leaf.

Seasoned with salt and chili pepper, if you want it spicy.

Peel the potatoes and break into pieces, not cutting them with a knife.

Add potatoes to the pan.

Add the sausage cut into slices.

Cover everything with water, add the paprika and add salt to taste.

Boil for 40 minutes over medium heat and serve hot.

Serve 4.

photo from rustidera

Tuna Steaks on the Grill

Tuna Steaks on the Grill


¼ cup lime juice

2 tablespoons lime juice

¼ teaspoon ginger, minced

¼ cup soy sauce

1 clove garlic, finely chopped

4 tuna steaks, 6 ounces each


Preheat grill or broiler.

Lightly oil the grill grate.

In a small bowl combine lime juice, ginger, soy sauce and garlic.

Reserve half of this mixture to serve as dipping sauce.

Grill the tuna over medium heat for 15 minutes, turning several times and brushing with sauce.

Serve tuna accompanying with reserved sauce.

Serve 4.

You can serve this awesome recipe with other excellent recipe from our collection.

Poppy Seed Dressing with Salad Greens

Poppy Seed Dressing with Salad Greens


1 shallot

¼ cup honey

3 tablespoons cider vinegar

2 tablespoons olive oil

2 teaspoons Dijon mustard

2 teaspoons poppy seeds

½ teaspoon salt

¼ teaspoon pepper

6 cups green leaf lettuce

1 (11-ounce) can mandarin oranges

1 apple, chopped


Mince shallot.

Place in a medium bowl.

Add honey, vinegar, olive oil, mustard, poppy seeds, salt and pepper.

Whisk until very well mixed.

Tear greens into bite-size pieces.

Place in a large bowl.

Drain oranges; add to greens in bowl.

Add apple.

Pour dressing over salad.

Toss well.

You can combine this awesome recipe with some other of our collection.

Serve 4.

Tuesday, July 10, 2012

Cheesy Mixed Vegetable Bake

Cheesy Mixed Vegetable Bake


1 16-ounce package frozen mixed broccoli, carrots and cauliflower

1 4-ounce can chopped pimiento, drained and divided

1 10-ounce cans golden mushroom soup

⅓ cup sour cream

¼ teaspoon ground black pepper

1 3-ounce can French-fried onions, divided

1 cup shredded Swiss cheese, divided


Preheat oven to 350°F.

Grease a large casserole dish.

Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of fried onion and half 
of the cheese in a bowl, mix everything well.

Spoon mixture to prepared casserole.

Bake for 20 minutes.

Sprinkle remaining fried onions and cheese on top of casserole.

Bake casserole for 5 minutes longer.

Remove casserole from oven.

Sprinkle with remaining pimiento.

Let stand for 5 minutes before serving.

Serve 4.

You can serve this awesome recipe with other excellent recipe from our collection.
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