Monday, 24 December 2007

Grilled Flank Steak With Balsamic Marinade

Serve this flavorful balsamic grilled flank steak sliced thinly, with baked potatoes or rice and a side vegetable or salad.
INGREDIENTS:
  • 1 to 1 1/2 pounds flank steak
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
PREPARATION:
Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.

Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired.

source at : http://southernfood.about.com/od/flanksteakrecipes/r/r70703b.htm
Posted by Ribhnux at 19:51 | 0 comments   Links to this post
Sunday, 23 December 2007

To create Fast Chicken Noodle Soup ( recipe )

Here is a very easy and quick chicken noodle soup recipe for those who are time poor but still want something that tastes good. It should take you around 10-15 mins to prepare and will serve approximately 5-7 people depending how much you each want.
Personally I prefer richer cooked from scratch chicken noodle soup recipes to this one, but this recipe as I said is a quick, hence we have to use precooked chicken and packaged or pre made chicken stock, still it tastes good though.

Ingredients:

- 2/1/2 Cups of cooked chicken pieces.

1350ml (45 fl oz) of chicken stock ( broth)

2 Medium sized celery stalks

3 medium carrots

1 medium to large onion

Noodles - preferably choose a short smallish egg noodle shape enough to serve around 5-7 cups of soup

pinch of salt

pinch of pepper

Instructions:

You'll need precooked chicken to make this recipe fast, but you could cook your own from scratch, and for this chicken noodle soup recipe it really doesn't matter how the chicken was cooked. You can sliced up your chicken into little bite sized pieces or pull it apart roughly if you prefer. Its always nice to use chicken breast when you are making chicken noodle soup, but again it's up to you.

Chop up your celery carrots and onions into small pieces.
In a large saucepan add your chicken stock ( broth) a pinch of salt and pepper as well your chopped up vegetables and your chicken pieces. Bring this up to a boil on a high heat then reduce the heat down to a medium temperature and cook it until the vegetables are done properly. It should take around 15 minutes.

While you are cooking this you should cook your noodles in a separate pot of boiling water. I find it best to not fully cook the noodles in the boiling water, instead before they are fully cooked, drain them and add them into the chicken soup and allow them to cook fully through with the rest of the ingredients. This will insure the noodles absorb some of the chicken stock for better flavor.
When everything is done after the 15 minutes or so, taste it to see if it needs more salt or pepper, then its ready to serve.

By: Susan Rogers

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Posted by Ribhnux at 05:00 | 0 comments   Links to this post
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