Enjoy this easy and tasty recipe and let me know any comments you may have.

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper

Begin marinating the steaks a day ahead.

1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.

2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.

3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.

Serves 6.

Enjoy

Robert

I hope you enjoy this easy and tasty cooking recipe:

1 large onion, chopped
1/2 teaspoon ground cumin
4 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 (12-ounce) bottle beer
1 (1 1/2-pound) flank steak

1. Combine all ingredients except steak in a large self-closing
plastic bag, mixing well. Add steak to marinade, seal and
refrigerate for 12 hours or overnight.

2. Remove steak from marinade. Broil 5-inches from heat for 4 to
5 minutes on each side, or until desired degree of doneness.

3. To serve, thinly slice steak diagonally across the grain.

Makes 4 to 6 servings.

Enjoy.

Robert

Try this Easy and Tasty Pork Pot Roast Cooking Recipe.

INGREDIENTS
2 1/2 or 3 pound pork shoulder roast 4 tablespoons cooking oil

1 tablespoon prepared mustard salt and red pepper to taste

1/4 cup all-purpose flour 1 clove garlic, chopped

Directions:

One or two hours before cooking the roast, season generously with salt and pepper. Insert
slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat.
Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat
to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook
about 2 more hours.

If heat is low enough you should not have to add any water, but turn
meat frequently, careful not to prick with a sharp object for fear of losing the precious
juices.

MAKE THE GRAVY AS FOLLOWS:
fat from the meat and pan drippings

1 1/2 cups water
1 medium onion, grated

1 small piece of celery, chopped

1 heaping tablespoon cornstarch with 1/4 cup water
Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add
water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth.
Add more seasoning (salt and pepper) if necessary.

If You enjoy this easy and tasty cooking recipe thry this other delicious pork dish.

Sausage – Chicken Gumbo

1 Chicken — cut into  10 pieces

1/2 teaspoon Cayenne pepper

7 C Chicken stock

1 C Onions — finely chopped

1/2 pound Andouille smoked

1 C Green bell pepper – finely chopped

3/4 C Celery — finely chopped

1 1/4 C Flour

1/2 teaspoon Salt

1 teaspoon Garlic

1/2 teaspoon Garlic powder
Cut extra fat from the chicken pieces. Sprinkle each generously on
both sides with salt, garlic powder and cayenne, rubbing the spices in
after all three have been applied. Let stand at room temperature while
you chop the vegetables and heat the oil.
Chop the onions, bell pepper and celery, combine in a bowl, and set
aside. In a large, heavy skillet, heat about 1 to 1 1/2 inches of oil until
very hot 375 degrees F. to 400 degrees F.  Leave about 1/2 inch of space
below the top of the pan, so it won’t overflow when you add the chicken
pieces later. Use a deep fry thermometer if you have one.
While the oil is heating, combine the flour, about 1/2 t salt, about
1/2 t garlic powder and about 1/2 t cayenne in a paper bag. When the
oil is almost hot enough, add the chicken pieces one or two at a time
and shake until they are well-coated. Save about 1/2 cup of the
left over flour.
Put the stock in a large kettle or Dutch oven and begin heating it to a
boil. Fry the chicken until the crust is brown on both sides and the
meat is cooked. This takes about 6 minutes a side for light meat, a bit
longer for dark. Drain on paper towels. You may have to fry the chicken
in two batches.
Pour the hot oil into a glass measuring cup, being very careful to
leave as many of the browned particles as possible in the pan. Pour
about 1/2 cup of the oil back into the pan and discard the rest.
Place the pan over high heat. Using a whisk, gradually stir in the
leftover flour. Cook, whisking constantly, until this roux is dark
red-brown (about 4 minutes). Be very careful not to scorch the mixture,
or to splash any onto your skin as you stir. Remove from the heat, add
the vegetable mixture all at once and stir until the vegetables are all
coated.
Return the pan to low heat and cook, stirring constantly, for about 5
minutes.

Enjoy this easy and tasty cooking recipe and for another tasty recipe Click here

EASY EASTER SPRING CHICKEN

A succulent variation on an old favorite cooking recipe  that’s both easy and economical.
1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 tsp. garlic granules
4 rashers rindless streaky bacon
one and a half tsp. Italian seasoning
Preheat oven to 375F, Gas Mark 5, 190C

Blend together the seasoning, garlic granules and softened butter.

Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture underneath.

Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird.

Place the chicken in a roasting tin and cover the breast with bacon rashers.

Cover with foil and cook for one and a half to two hours, or until tender, basting frequently 15 minutes before the end of cooking time remove the foil and brown the bacon.

If You enjoy this easy and tasty Easter Chicken cooking recipe, try this other delicious chicken recipe