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Main Dishes Recipes
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Ready Time: 2 Hrs
"A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired."
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Ready Time: 6 Hrs 30 Min
"These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through."
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Ready Time: 30 Min
"These barbecued ribs are ready to eat in just thirty minutes."
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Ready Time: 2 Hrs 5 Min
"Very easy, very tasty, very tender London broil. A great meal with hardly any effort!"
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Ready Time: 1 Hr 25 Min
"This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!"
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Ready Time: 20 Min
"Great on a summer's day with fresh corn and mashed potatoes."
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Ready Time: 25 Min
"Fire up succulent salmon with an exciting blend of Cajun-style spices!"
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"Instead of a slice of cheese on top, I like to stuff these burgers with blue cheese. I serve these on a bun with blue cheese dressing, lettuce, and tomato."
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Ready Time: 30 Min
"If you've never tried grits....you haven't lived. ..."
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"Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking."
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