Yes, my local supermarket was having a sale on London Broil. This is great to put on in the morning, and when you come home after a long day, it's just falling apart delicious.
INGREDIENTS:
2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
DIRECTIONS:
Slice the London broil to your desired thickness. Place meat in the bottom of the slow cooker.
In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
Cover, and cook on Low for 8 to 10 hours.
yes, it's really that simple...
Sunday, September 24, 2006
Summer London Broil
Summer is coming to a close for us, so I decided to have one last good barbecue before it's too cold (ok, I live in the desert, so it won't be cold until November - but it does get dark a lot earlier now!) This is a favorite Sunday meal for us. You will need to start this about 4 hours ahead of time to have time to marinade and tenderize this.
INGREDIENTS:
1 1/2 pounds top round, London Broil cut
meat tenderizer
1/3 cup canola oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar
DIRECTIONS:
Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar (note: if you don't have tarragon vinegar, which can be hard to find, substitute 2 TSP white vinegar and 2 TSP dried tarragon) . Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes or desired tenderness (I like my meat medium rare.)
Serves 4
INGREDIENTS:
1 1/2 pounds top round, London Broil cut
meat tenderizer
1/3 cup canola oil
2 teaspoons lemon juice
2 teaspoons seasoning salt
1/4 teaspoon lemon pepper
2 cloves garlic, minced
4 teaspoons chopped fresh parsley
2 teaspoons tarragon vinegar
DIRECTIONS:
Sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. Rub in tenderizer. Place on a plate, cover, and set aside for an hour.
In a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar (note: if you don't have tarragon vinegar, which can be hard to find, substitute 2 TSP white vinegar and 2 TSP dried tarragon) . Pour marinade over meat, reserving a portion to be used for brushing (Note: DO NOT mix the reserved marinade with the meat; set aside for later). Pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
Preheat grill for hot heat.
Lightly oil grate, and position it 2 inches above the coals. Place meat on grill, and cook for 5 minutes. Turn meat over, brush with marinade, and cook for another 5 minutes or desired tenderness (I like my meat medium rare.)
Serves 4
Garlic Lemon Italian Chicken
Something all four of my children will eat....no easy feet!
INGREDIENTS:
3 lbs. chicken thighs or drumsticks
8 large potatoes, peeled and quartered
1 1/2 cups canola oil for frying
1/2 cup red wine vinegar
1 cup lemon juice
10 cloves crushed garlic
2 tablespoons dried oregano
2 tablespoons dried parsley
1 onion, minced
salt and pepper to taste
2 tsp seasoning salt
2 tsp. Italian seasoning
DIRECTIONS:
Preheat the oven to 350F
Arrange the chicken pieces in a enameled roasting pan.
In a large skillet over medium high heat, fry the potatoes, sprinkling the Italian seasoning and seasoning salt on them while cooking, in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
INGREDIENTS:
3 lbs. chicken thighs or drumsticks
8 large potatoes, peeled and quartered
1 1/2 cups canola oil for frying
1/2 cup red wine vinegar
1 cup lemon juice
10 cloves crushed garlic
2 tablespoons dried oregano
2 tablespoons dried parsley
1 onion, minced
salt and pepper to taste
2 tsp seasoning salt
2 tsp. Italian seasoning
DIRECTIONS:
Preheat the oven to 350F
Arrange the chicken pieces in a enameled roasting pan.
In a large skillet over medium high heat, fry the potatoes, sprinkling the Italian seasoning and seasoning salt on them while cooking, in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Alfredo Sauce
Per the request of my friend Robyn :o)
DIRECTIONS:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Note: this thickens up as it cools. If you have leftovers (I have to double it to have leftovers in my house) you will need to add more milk to get that nice creamy consistancy, but it doesn't take away from the flavor at all
- 1/2 cup butter (NO substitutions)
- 1 (8 ounce) package cream cheese
- 3-4 cloves garlic (depending on how much you like garlic - we LOVE it)
- 3 cups milk
- 6 ounces grated Parmesan cheese (fresh parmesan, not the canned kind)
- 1/8 teaspoon ground black pepper
DIRECTIONS:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Note: this thickens up as it cools. If you have leftovers (I have to double it to have leftovers in my house) you will need to add more milk to get that nice creamy consistancy, but it doesn't take away from the flavor at all
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