- Home
- Beef
- How To make Lolly's Swiss Steak
How To make Lolly's Swiss Steak
Servings: 6
6 oz Round Steak - all fat
-trimmed off # Onion - sliced # Green Pepper - sliced 1 Clove Garlic - sliced
8 Mushrooms - sliced
# Can Stewed Tomatoes (14-16 oz can) Salt to taste
Put steak in bottom of small microwave covered dish. Sprinkle some salt on the steak. Put Onion, Green Pepper, Garlic & Mushroom on top. Put tomatoes on top of above. Cover and Microwave for 14 minutes on high. Turn dish at half time. Makes one serving.
Variations: Prepare without the tomatoes. Or add # C rice directly on top of steak and # C water on top of the tomatoes and increase Microwave time to 22 minutes rotating dish after 10 minutes.
How To make Lolly's Swiss Steak's Videos
Pasta With Swiss Chard Pesto | Carla's Cooking Show
Head here for a peek behind the curtain at my creative process in the kitchen:
My new podcast, BORDERLINE SALTY, airs every Tuesday wherever you get your podcasts.
Please listen!
You can also call in for a future episode: 833-433-3663
Pick up a copy of Where Cooking Begins, my first baby!
More about Carla, including info on her books, is here:
Producer: Zoie Omega
Camera: Tim Racca
Food Stylist: Cybelle Tondu
Editor: Meg Felling
Where Cooking Begins Theme Magic Hours by Amy Crawford
Photo by Jason Rosewell on Unsplash
Swiss Jura - Cooking with the Green Fairy | What's cookin'
All the recipes of the episode:
- Fondue moitié-moitié - Half and half fondue
- Filets de truite flambés à l‘absinthe - Trout fillets flamed with absinthe
- Iced soufflé with green fairy
Absinth production was legalised in Switzerland in 2005. Before this time, one had to distill in secret, like family Martin did. Today, father and son are producing Green Fairy together, while wife and daughter try delicious recipes with absinth.
Enjoy all the episodes here:
Subscribe to wocomoCOOK:
Follow wocomo on Facebook:
The Jura is the mountain range that runs as a natural boarder between France and Switzerland. This is where wormwood grows, which has been used to make absinth for the past 200 years. Francis Martin has been producing the liquor for decades, back in the day when it was forbidden. A few years ago he could officially ‘open’ his distillery, and his son Philippe is now taking over the family business. When not busy with their Swiss fondue the Martins flavour their soufflés with absinth, as well as salami and trout.
What's cookin' is about traditional culinary recipes from different European regions.
Lalli Family Friday Night Pasta
Friday night is pasta with vongole since forever, and we have come up with lots of variations as the years have gone by. This combination, with chewy pieces of pancetta and some greens, might be the family favorite, but by no means is this canon. Throw some cherry tomatoes in with the garlic and omit the greens, or use both. Leave out the pork product if you want. You can double or triple the recipe as long as you divide the pasta between two big pots. The only real rule is to make sure the table is set and everyone is within earshot when the clams start to open; hot pasta waits for no one.
Carla's 6-quart Dutch Oven is from Goldilocks, and she loves it! Check it out here:
Find the recipe along with dozens of other ones at Food Processing, Carla's newsletter:
0:00 The Dish Inspiration
0:46 Wanted: Dead or Alive (Clams)
2:08 Friday Night Family Feud
5:49 One Door Closes, Another Clam Opens
11:37 C&C Clam Factory
Follow Carla on Instagram
More about Carla, including info on her books, can be found here:
Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music Magic Hours by Amy Crawford
#carlalallimusic #pasta #vongole
EATING ONLY GAS STATION FOOD FOR 24 HOURS!!
We ate only gas station food for 24 hours and the person who ate the most calories won $10,000! The food just got stranger and stranger we ate over 100,000 calories in this challenge! Subscribe and you could win $10,000!!
Subscribe to them!
Kat Hixson @kat_hixson
Stalk us on instagram for more content ;)
Alan's Instagram:
Alex's Instagram:
Flash-in-the-Pan Chicken with Burst Tomatoes | That Sounds So Good
A truly excellent boneless skinless chicken breast!
Despite their enduring popularity, boneless, skinless chicken breasts can be very disappointing.
People love that they're lean, but that’s exactly what makes them so bland and dry. But when they’re good, they are powerful change agents. Cooking them
almost all the way through on one side will result in a chewy crust and superlative browning, and
prevents the chicken from overcooking. If you go a tiny bit over, the bright and juicy tomato pan sauce
will camouflage your mistakes.
Grab your copy of That Sounds So Good!
Subscribe to my podcast, Borderline Salty (with Rick Martinez!!)
Head here for a peek behind the curtain at my creative process in the kitchen:
More about Carla, including info on her books, is here:
Producer: Zoie Omega
Camera: Tim Racca
Food Stylist: Cybelle Tondu
Editor: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
#thatsoundssogood