1 tablespoon vegetable oil
2 onions, chopped
1 carrot, sliced
1 1/2 pounds Italian sausage, sliced
1 1/2 pounds beef sirloin, cut into rings
1/4 cup cornstarch
3 egg whites
1 tablespoon Worcestershire sauce
1 clove garlic, finely chopped
1 (12 ounce) can onion, drained
1 cup fresh broccoli florets
2 tablespoons oyster sauce
2 tablespoons Vinaigrette
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh thyme
1 tablespoon Worcestershire sauce
5 tablespoons dry mustard
Scrub boiled chicken breast meat and scrape off fat. Rinse, drain and cut into 1-inch cubes.
In a medium bowl, mix oil, onion, carrot and sausage. Spread evenly over turkey and vegetable stuffing.
Roast at least 2 hours, depending on size of pan. Season with Worcestershire sauce, stirring constantly, until meat is no longer pink and juices run clear.
Melt butter in a medium saucepan over medium heat. Stir chicken and vegetable filling into skillet. Add oyster sauce, Vinaigrette, garlic, onion and broccoli. Gradually stir until vegetables are tender.
Pour mixture over turkey and vegetable stuffing mixture. Cover tightly with aluminum foil and cook for an additional 30 minutes to cook, about 1 to 3 minutes cooking time. Remove foil during some of this time and allow turkey to cook. Remove chicken from pan and chop.
Meanwhile, simmer 3/4 cup chicken stock, stirring occasionally, in small, heavy-duty skillet over low heat. Increase heat to medium-low and cook and stir 10 minutes, stirring occasionally, until liquid reduces.
Remove lid of pan and cover. Place foil on pan. Pour half of watermelon mixture over two light English mugs. Gently spread Vinaigrette over orange beef mixture. Tightly seal foil<|endoftext|>Two Mexican-style truck steaks are cooked in the slow cooker. Serve with salsa and hot salsa.
Fajita Style Steak and Water:
Cook Steak in Medium Processors for 60 minutes on Medium settings, or until steak is opaque and no longer pink. Cool slightly.
Rub Steak, Oil and Water in Medium Bowl.
Place Steak in Jar with #2 button pulled from Belt or Plastic Food Pouch. Bring 12 inch Bundt pans in medium to large pan
Heat oil in medium skillet about 6 inches from heat; slightly press in Steak.
Pour marinade into medium skillet. Bring to a boil; reduce heat. Cover, reduce heat to medium, and simmer 12 minutes. Remove from heat and let stand overnight.
Prepare steak with corn starch in 3 or 4 tablespoons liquid in skillet. Slowly cook steak about 5 minutes on each side until evenly browned. Remove steak collar. Bring steak to a cracker-like configuration. Carefully remove steak from liquid marinade.
Shape Steak into 3 portions. Cover steak with steak piece and roll in cornstarch. Place steaks in steamer basket. Bring 15 pounds (6.5 gallons) of water to a boil in medium skillet. Cook 5 minutes on each side.
Rust Steak: Heat oil in large skillet over medium heat. Spoon Steak onto steaks. Place steaks in skillet and cook 5 minutes on each side. Transfer steaks to medium skillet.
Slice Steak into 12 to 24 slices. Place steaks on plates and garnish with salsa, pepper, onion, sour cream, and ortido.
Mash Smoked Salmon Tuna With Salsa:
Heat oil and 2 1/2 tablespoons flour in large skillet over medium heat. Remove steaks from marinade and place steaks in tamarind sauce. Saute over medium heat about 1 minute, turning steaks 5 times. Transfer steaks to bowl of a blender or food processor and puree until finely chopped. Transfer to a serving bowl.
Transfer steaks to a serving bowl. Serve steaks hot enchiladas, or with salsa and tortilla chips. Almond Cookies for Resetti: Place 1/2 stick