Servings: 3 You’ll need: 1-1/2 – 2 pounds sirloin steaks 1/4 cup Worcestershire sauce 1/2 package instant onion soup mix Stir and mix all ingredients together in a small bowl. Marinate steaks in a gallon size zip-lock sealed plastic bag or medium covered and sealed container in the refrigerator overnight or at least 48 hours for best flavor. After steaks are marinated, heat grill to 300 degrees F. For rare steaks cook on each side for about 3 minutes. For medium steaks cook at least 5-6 minutes on each side. Serve immediately with a side of Frank Potatoes, any vegetable dish and/or coleslaw.
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Here is a quick and easy lunch idea that is one of Frank’s favorites. Servings: 2-4 You’ll need: 2 – 5 oz. cans tuna packed in water, completely drained 1/4 small onion, minced 1/2 stalk of celery, minced 2 Tbsp. Miracle Whip ® heaping (preferred) 1 Tbsp. prepared yellow mustard 2 Tbsp. sweet pickle relish 1/2 tsp. cayenne pepper to taste Note: All ingredients can be added more or less to taste. Be sure to drain the tuna cans as much as possible so that your Tuna Salad won’t be runny. Place the tuna in a bowl and sprinkle the cayenne pepper over it. Mix all of the ingredients in the tuna bowl starting with the onions, then celery, Miracle Whip ®, mustard and pickle relish. Using a fork, mix all ingredients until smooth. If you need a little more Miracle Whip ®, mustard or pickle relish then add to taste but make sure that the Tuna Salad is not too dry and not too creamy. Chill in a covered bowl until ready to serve. Karen’s Note: You can this serve this Tuna Salad a la Frank recipe right away along with crackers, bagels or toast as desired. Slices of Roma tomatoes, hard boiled eggs or Romaine lettuce leaves are also great ideas to serve with Frank’s favorite tuna salad recipe…enjoy! Servings: 8 You’ll need: 1/2 lb. medium shrimp, peeled and deveined 2 tsp. lime juice 1/2 tsp. seasoned salt 1 tsp. chili powder 1 tsp. cumin 1-1/2 tsp. garlic, minced 2 Tbsp. canola oil 1 small yellow or red bell pepper, seeded, quartered and sliced 1 small onion, quartered and sliced 1 pkg. of 8 fajita tortillas (low-fat or low-carbohydrate tortillas) FF or lite cheddar cheese, shredded (optional) FF or lite sour cream (optional) Salsa (optional) Guacamole (optional) Put shrimp in a mixing bowl and stir in lime juice, seasoned salt, chili powder, cumin and garlic. Cover bowl, put into refrigerator and allow fajita mixture to marinate, until ready to cook. Heat canola oil in a large fry pan on medium/high heat. Stir in veggies and saute, while stirring about 10-15 minutes or until onions become transparent. Add seasoned/marinated shrimp and cook, stirring continually, until shrimp is fully cooked – about 5-10 minutes. Serve immediately at the table with optional sides of shredded cheddar cheese, sour cream, salsa and /or guacamole and of course a side of kept warm Spanish Rice too! Enjoy this delicious family favorite some evening with your friends or family! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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