LEMON-LIME STEAK OR ROAST
•1 (12 ounce) can lemon-lime carbonated beverage (1 1/2 cups)
•1/4 cup chopped fresh cilantro or 2 tablespoons dried cilantro
•1/4 cup lime juice
•1/4 cup vegetable oil
•1 clove garlic, minced
•1 small can chopped chillies (undrained)
•1 1/2 - 2 pounds of round steak or roast
•vegetable cooking spray
•salt
Combine first 6 ingredients in a 2 quart shallow dish, stirring well; add steak, turning to coat. Cover and chill 8 hours, turning meat occasionally.
Remove steak from marinade; discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, covered with grill lid, over medium-hot coals (350-400 degrees) about 7 minutes on each side or to desired degree of doneness. Remove steak from grill and sprinkle evenly with salt.
Yield: 4 servings
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Jan 6, 2010
Chunky Oatmeal Pecan Cookies
Chunky Oatmeal Pecan Cookies
•1 package plain yellow cake mix
•1 cup all-purpose flour
•1 � sticks butter, melted
•2 large eggs
•1 teaspoon pure vanilla extract
•1 cup instant oatmeal
•1 cup chopped pecans
•1 cup raisins
•1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Combine cake mix flour, butter, eggs, and vanilla in a large mixing bowl. Stir ingredients to combine well. Add oatmeal, pecans, raisins, and chocolate chips to flour mixture and stir until well blended.
Drop heaping teaspoons of the dough 2 inches apart on parchment covered cookie pans.
Place in center of oven and bake 12 - 15 minutes, or until the edges are golden brown. Let cookies rest on pans for 1 minute before removing. Yield: 4 dozen cookies.
•1 package plain yellow cake mix
•1 cup all-purpose flour
•1 � sticks butter, melted
•2 large eggs
•1 teaspoon pure vanilla extract
•1 cup instant oatmeal
•1 cup chopped pecans
•1 cup raisins
•1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. Combine cake mix flour, butter, eggs, and vanilla in a large mixing bowl. Stir ingredients to combine well. Add oatmeal, pecans, raisins, and chocolate chips to flour mixture and stir until well blended.
Drop heaping teaspoons of the dough 2 inches apart on parchment covered cookie pans.
Place in center of oven and bake 12 - 15 minutes, or until the edges are golden brown. Let cookies rest on pans for 1 minute before removing. Yield: 4 dozen cookies.
Spicy Peach Cobbler
Spicy Peach Cobbler
•8 large ripe peaches, peeled and sliced
•2 tablespoons lemon juice
•3/4 cup sugar
•1/4 cup all-purpose flour
•1 teaspoon cinnamon
•1 teaspoon ginger
•1 package (15 ounce) refrigerated pie crust
Preheat oven to 425 degrees F. Combine sliced peaches and lemon juice; toss. Combine sugar, flour, cinnamon, and ginger; add to peaches, mixing lightly. Set the mixture aside.
Place one of the piecrust in a 10-inch pie plate. Spoon peach mixture evenly into prepared pastry shell. Place second crust over peach mixture. Seal edges and flute. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees F, and bake an additional 40 minutes. Yield: 6-8 servings.
•8 large ripe peaches, peeled and sliced
•2 tablespoons lemon juice
•3/4 cup sugar
•1/4 cup all-purpose flour
•1 teaspoon cinnamon
•1 teaspoon ginger
•1 package (15 ounce) refrigerated pie crust
Preheat oven to 425 degrees F. Combine sliced peaches and lemon juice; toss. Combine sugar, flour, cinnamon, and ginger; add to peaches, mixing lightly. Set the mixture aside.
Place one of the piecrust in a 10-inch pie plate. Spoon peach mixture evenly into prepared pastry shell. Place second crust over peach mixture. Seal edges and flute. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees F, and bake an additional 40 minutes. Yield: 6-8 servings.
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