Kenmore ELITE 141.17691 - 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.
Ingmdients
RIB EYE STEAKS WITH GRILLED GARLIC
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak virith lid 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
1 whole Head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
BARBECUED RIBS
1 tablespoon snipped fresh rosemary or 1/2 Serve this tangy barbecue classicwith corn-on-the-
teaspoon dried rosemary, crushed cob, green salad, potato salad or coleslaw!
2 twelve-oz. boneless rib eye steaks Makes 4 servings.
Preparing the Garlic
Ingredients
Use a cooking pan or tear off a 24x18-1 nch 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 1/2-1 nch of
garlic Head to expose the garlic cloves. Place garlic
Head in center of a cooking pan or In center of foil vsrith
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 tvsrist 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 forS to 8 minutes more, or
until cooked to taste. Then remove steaks and place
on platter. Remove garlicand 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.
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 pouroverthe
ribs. Refrigerate forseveral hours.
Preheat your grill 3 minutes and place the ribs on
cooking grid. Cook indirectly, overalowto medium
heat until cooked. During the last few minutes of
cooking you can cook the ribs overa direct fire for
added barbecueflavorand texture.
HERB-PEPPERSIRLOIN STEAK
The hearty beef flavor is com plemented wi th a deli­
cious herb coating!
Makes 6 servings.
Ingmdients
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 garl ic powder
11/2-pound boneless beef sirloin steak,
cut 1-inch thick
A-8