Kenmore 141.1664 - Manual (Page 28)

As they cook, the garlic cloves mellow in flavor,
making a delicious sauce for any grilled meat. And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Ingredients
1 whole head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1 /2
teaspoon dried rosemary, crushed
2 tweive-oz. boneless rib eye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aluminum foil and fold long length in half, then trim to
make a 12-inch square. Remove the outer layer of
garlic head, then cut off and discard the top 1/2-inch
of garlic head to expose the garlic cloves. Place garlic
head in center of a cooking pan or in center of foil
with all sides of the foil folded up around the garlic to
form a cup. Drizzle garlic with oil and sprinkle with
basil and rosemary. Cover pan or twist the ends of the
foil to completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over
medium heat and cook about 7 minutes with the lid up.
Turn steaks and grill for 5 to 8 minutes more, or until
cooked to taste. Then remove steaks and place on
platter. Remove garlic and drizzle its juices over your
steak. Remove the softened garlic cloves and spread
over your steak. Season with salt and pepper as
desired and cut into serving-size pieces.
RIB EYE STEAKS WITH GRILLED GARLIC
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak with hood up, directly over medium heat for 6
minutes. Turn steak and grill for 8 to 12 minutes more
or until cooked as desired. Cut into serving size
pieces.
Preparation
BARBECUED RIBS
Serve this tangy barbecue classic with corn-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredients and pour over the
ribs. Refrigerate for several hours.
Preheat your grill 3 mintes and place the ribs on
cooking grid. Cook indirectly, over a low to medium
heat until cooked. During the last few minutes of
cooking you can cook the ribs over a direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a deli­
cious herb coating! Makes 6 servings.
Ingredients
2
1/2
1 1/2
1 1/2
1/8
1
tablespoons ketchup
teaspoon coarsely ground pepper
teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
teaspoons snipped fresh basil or 1 /2 teaspoon
dried basil, crushed
teaspoon garlic powder
1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
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