This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat.
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This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!
rib eye steak, water, +avocado, +black pepper, +brown sugar, +chili powder, +cream cheese, +garlic salt, +green onion, +jalapeno, +salt, +tomatillo, +tomato
Adapted from an old cookbook.
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water, +suet, +flour, +black pepper, +chuck roast, +onions, +worcestershire sauce, +gravy, +sirloin steak, +beef, +pudding
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I went with my parents to dinner at a German Club Restaurant called the Maennerchor, in Columbus, Ohio. I was in my teens and everything on the menu looked...
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This became "Barbara's" after some tweaking of a recipe in "Monday to Friday Cookbook" by Michele Urvater, when friends starting asking...
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