Write your delicious cooking recipes ?

Answer 1

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 2

Barbecue Roasted Salmon

1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 - 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zipper plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11x7 baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.

Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.

Answer 3

BASIC APPLE PIE RECIPE
8 servings

This is my mom's recipe for apple pie (I've even successfully made it a few times!) You can make the crust or you can use a premade one.

CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 4

MASALA CHICKEN ON TOAST

Ingredients
½ kg boneless chicken - diced
50g thick yoghurt
½ tsp chilli powder
½ tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp lime juice
1 ½ tbsp oil
2 medium onions - diced
¼ tsp coriander powder, ¼ tsp cumin powder
¼ tsp chilli powder
salt, pepper to taste
4 tomatoes - peeled, seeded, chopped
2 tbsp chopped coriander
Method
Marinate chicken in thick yoghurt, chilli powder, garam masala, half of the ginger and half of the garlic. Set aside for 1 hour.

Heat the oil. Sauté onions until golden and then add spices and remaining garlic, ginger, salt and pepper. Sauté the onion mixture for 1 minute.

Add chicken with the marinade. Stir for 1 minute. Add tomatoes. Simmer uncovered until chicken is cooked. Stir in coriander.

Serve warm on hot buttered toast.

Answer 5

mix 1/2 jar of apricot preserves with 8 oz bottle of russian dressing. Mix well. Pour over raw boneless chicken breasts. Bake for about 30 min or until chicken is thoroughly cooked. Serve over boiled white rice.