Baked Steak and Steak Sauce Recipe

What do you do to have teak at home without a grill or getting one at a restaurant? You bake one silly!! I love old books, and I have a booked called," Complete American Cookbook" By: Stella Standard by The World Publishing Company copywrite 1952 and by Stella in 1957. Wow now that is old. The pages are very golden.

Baked Steak

2 or 3 inch sirloin or porterhouse steak
olive oil
lemon juice
2 tablespoons catchup
1 tablespoon Worcestershire sauce
1 diced onion
butter
salt and pepper
mushrooms (optional), but I love them

Rub the steak all over both sides with olive oil, lemon juice, and catchup. Lay it in a shallow pan ( I use glass) and cover with the Worcestershire sauce, onion and bits of butter. Bake it 20 minutes at 375 degrees, basting several times (re-coating the meat with drippings). Do not turn it. Eight minutes until it's done, mushrooms may be added. When done, salt and pepper it and lift on to a hot platter. Put butter in the pan, scrape out all the drippings and pour over the steak. As for a meal you can serve it with french fried onions, and mashed potatoes.

I thought that I would add the steak sauce as well.

Steak Sauce

2 tablespoons minced shallots or green onion
1/2 cup red wine
salt and pepper
1/2 teaspoon beef extract
1/4 cup broth or boiling water
2 teaspoons mustard
2 tablespoons butter

Simmer the shallots or onions in the wine for 5 or 6 minutes until reduced to about half. Add all the other ingredients and use with that wonderful steak you made.


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Angel Hair Pasta with Lemon and Garlic

I have this cookbook called, " In The Kitchen With Rosie." It is a 1994 book by Rosie Daley, and they are Oprah's favorite recipes. The publisher is Alfred A. Knopf New York.

Angel Hair Pasta with Lemon and Garlic

1 teaspoon olive oil
2 garlic cloves, peeled and minced
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 cup chopped tomato (1 medium tomato)
4 ounces dried spinach angel hair pasta
4 ounces dried semolina angel hair pasta
1/4 cup chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste

Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and purt in the wine. Retur n it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.


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Page Ranks Going Down Here Is a Recipe

A day to complain alright. Bloggers are dealing with Google Page Ranks being slashed. They hit my blog this morning. So sad. I've heard that they were doing checks, so maybe that is what is going on. All of my friends are having difficulties on way or the other. Not a good sign for business. Time to go digging in the recipe book and posting recipes up to share. Like this one:

A friend of mine sent this recipe to me, and I thought that I would share it with you.

GFCF Bread
3 eggs room temp
3 table spoons oil
1 1/2 cup of water, room temp
1 cup rice flour
1/2 cup potato starch flour
1 cup garbanzo bean flour
1/4 cup tapioca flour
3 table spoons brown sugar, or white we just like the brown best
1 1/2 teaspoons of salt
2 1/2 tablespoons rapid rise yeast
4 teaspoon xantha gum

Place wet ingredients in bread maker first, then dry, and yeast last. Set for short cycle, or rapid rise cycle. If you don't have a short cycle, use regular yeast for longer cycles or the bread will fall from too much heat time on the rapid rise yeast. Freeze sliced bread on a cookie sheet. When individual slices are frozen, put into a bag and store in the freezer, take out and thaw as needed.

Bread...makes a 2 lb loaf in a bread machine. I also use this to make hamburger buns and deli type bread. Just take it out once the dough has finished and before it bakes. It will be just about impossible to touch, so use a big spoon to dip out and put globs on a cookie sheet, size depending on if you need rolls or buns. Bake at 375 until hollow when thumped and golden brown.

Well, guess I'll be seeing you all around. Take care and keep on reading.




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