STEAK ON A STICK
A quick and easy, very tasty version of the teriyaki steak-on-a-stick that you get from a Chinese restaurant. It's great as an appetizer or even as finger food at a football watching party! I also use it for just plain old regular steaks to grill! Either way, it's awesome! My uncle came up with the recipe and gave it to my mother, who passed it on to me! LOVE it!
Provided by Dominique Lynne
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
- Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
- Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 2.2 g, Cholesterol 18.6 mg, Fat 6.6 g, Fiber 0.1 g, Protein 10.2 g, SaturatedFat 1.9 g, Sodium 386.3 mg, Sugar 1.3 g
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
DEEP-FRIED CANDY BARS ON A STICK
Why wait in line at the state fair for deep-fried candy bars when you can satisfy your curious taste buds in your very own home? Be sure to make a lot-these novelties go fast! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Whisk together first 6 ingredients. In another bowl, whisk together egg, water, milk and vanilla; add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side. Drain on paper towels., Insert skewers into bars. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 136 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PAN TAMALES
Make and share this Pan Tamales recipe from Food.com.
Provided by HollyLQuinn
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, beat together margarine and masa with a hand mixer until well combined, adding water as needed.
- Add salt and sugar and enough water to make a thick batter (the consistancy should be somewhere between cookie dough and cake batter).
- Pour half of the batter into an ungreased 8"x8" square pan.
- Spread the meat over the first layer, then spread the rest of the batter on top.
- Cover pan with foil.
- Place the pan into another, larger pan.
- Pour hot water into the bottom pan so that the smaller pan is about 1/4"-1/2" submerged.
- Place pans into a 350 degree oven.
- Bake in water bath for 50 minutes, then allow to sit for 5-10 minutes.
- Slice and serve with beans and rice, and sauce, if desired.
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- Whip lard or Crisco with a fork or wire whisk until somewhat fluffy. Add Masa flour and whip to combine.
- Cut corn kernels from cobs and scrape cobs to extract as much milk as possible. Grind kernels and corn milk in a food processor until all kernels are ground. Add lard and Masa mixture and pulse to combine. Add salt, pepper, and oregano and pulse to combine. The mixture should be fairly thick, almost a dough. Transfer this mixture to another bowl.
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