beautypg.com

Ingredients, Preparing the garlic, Preparing steaks – Kenmore 141.15227 User Manual

Page 28: Barbecued ribs, Preparation, Herb-peppersirloin steak

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

background image

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

twelve-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 iid
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 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

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 minutes 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-PEPPERSIRLOIN STEAK

The hearty beef flavor is complemented with a deli­
cious herb coating! Makes 6 servings.

Ingredients

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

2

1/2
1

1/2

1

1/2

1/8
1

28