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How To make Pan Broiled Steak with Tomatoes & Garlic Ital
1/4 c olive
1 ts finely chopped garlic
2 c seeded sliced tomatoes
1 ts crumbled dried oregano
1 ds freshly ground black pepper
: Salt to taste 3 lb beef T-bone, porterhouse or
: sirloin steak -- 1 : inch thick Heat 2 tablespoons of the olive oil in a haevy 8 in skillet over moderate heat. Remove the pan from the heat, add the garlic, and stir for 30 seconds with a wooden spoon. Add the tomatoes, oregano, 1/2 teaspoon of salt and a few grindings of pepper, and cook over moderate heat, stirring with the wooden spoon. When the tomatoe liquid has boiled away, remove the pan from the heat. In a 10 in skillet, heat the remaining two tablespoons of olive oil. Over high heat, brown the steak in the oil for a couple of minutes on each side. Reduce the heat to moderate and spoon the tomato sauce over and around the meat. Cover and cook for three to five minutes, or until the steak is done to your taste. (To test, make a small incision near the bone, and judge the redness of the meat.) To serve, scrape off the tomato sauce, and transfer the staek to a carving board. Simmer the sauce for 1-2 min, scraping in any potcake from the bottom of the pan. Taste for seasoning. Slice the staeak and serve with sauce. Recipe By : From: Cd <jazzbel@grouper.Batelnet.Bs>date: Tue, 29 Oct 1996 15:53:17 -0800 -----
How To make Pan Broiled Steak with Tomatoes & Garlic Ital's Videos
The Ultimate Steak Marinade | Dressing.
This Caribbean influenced marinade doubles as both a marinade for steaks as well as a dressing for after you're done grilling. With fresh herbs, citrus juices, good olive oil and the vibrant scotch bonnet pepper, you'll have the most juicy and tasty steaks with this steak marinade. This is truly one of the best Caribbean marinades you can use on steaks. After your steaks are rested, and sliced, be sure to drizzle on some of this as a steak dressing.
You'll Need...
1/4 cup olive oil
1 lemon (juice)
1 orange (juice)
1 cup chopped cherry tomato (any tomato)
3 leaves shado beni (or 2 tablespoon cilantro)
2 tablespoon chopped parsley
1 shallot
1 tablespoon fresh thyme
1/2 teaspoon fresh ground black pepper
pinch sea salt
1/2 scotch bonnet pepper (diced finely)
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INCREDIBLE Vegan Fall Recipes! {beef-less stew}
Vegan recipes just in time for the fall! Incredibly hearty vegan beef-less stew and roasted butternut squash spaghetti! I love these simple comforting vegan recipes hope you guys enjoy them!
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Macka B's Wha Me Eat Wednesdays [Recipe Time] 'Veggie Soup/Ital Sip'
Macka B's Wha Me Eat Wednesdays [Recipe Time] 'Veggie Soup/Ital Sip'
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Lyrics:
ital sip ok here’s the starter
Get a big pot with two pints of water
Peel some sweet potato and yam
Pumpkin or squash and put them in the pan
Mek it boil for a little bit then mek it simmer
Time for the vegetables dem fi go inna
Peel the cho cho cut it inna quarter
Dice the cho cho and the green pepper
Chop up the callaloo the cabbage whatever
The carrot the veg what you like be clever
Put in the Scallion and the garlic
Put in the tomatice and scotch bonnet
That’s pepper put it in whole entire
Cause if you cut it up it could be hot like fire
You can add Bayleaf you can add thyme
Use natural seasoning’s you like,me no mind
Let all the ingredients combine
Mek it simmer simmer down time
When everything cook could be 40 minute
There you have it ,Ital Sip
And this is it
Yes Iyah
Recipe:
Yam
Sweet Potato
Pumpkin
Callaloo
Small cabbage
Thyme
Cho Cho
Green pepper
Garlic
Tomato
Spring onion
Water
Bayleaf
Scotch bonnet
Squash
Carrot
Strictly speaking Ital sip is made without salt but if you must then please use Himalayan or Celtic sea salt
#whameeatwednesday #vegan #italsip #rastaitalsoup #italsoup
#mackab #ital #italisvital #yam
#sweetpotato #pumpkin #callaloo
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OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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Perfect Italian Creamy Polenta | Recipe by Lounging with Lenny
Creamy polenta. Today I will show you how to make polenta. Creamy polenta recipe is a well-known italian food. Polenta is boiled cornmeal. Creamy polenta recipe is a great side dish, can be served with any meat, fish, poultry or as a porridge. Follow my polenta recipe and enjoy.
Creamy Polenta Ingredients:
1 garlic clove
1/2 small onion
1 bay leaf
2 cups chicken stock
2 cups heavy cream
1 cup polenta
1 cup parmesan cheese
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Italian Tomato Sauce with Minced Beef - perfect for pasta!
Genuine Italian pasta sauce: Sugo. Tomato sauce with minced beef, great for pasta or on its own!
Watch also:
- How to make Fresh Homemade Pasta from Scratch:
- How to Cut Fresh Homemade Pasta by Hand:
Ingredients:
- 500g minced meat (it can be beef or pork or both)
- 4 medium range tomatoes
- cherry tomatoes
- 1 can of tomato sauce (400ml)
- 200 ml red wine
- carrot, onion and celery mixture (finely chopped)
- 2 garlic cloves
- fresh chopped parsley
- oregano
- sweet paprika powder
- olive oil, salt & pepper
- a pinch of sugar
TIPS:
#1: Cover the tomatoes with boiling water and let them sit until the skin starts to peel off.
#2: Make sure to remove the pan from the heat when adding any liquids with alcohol. The wine needs time to simmer to remove the alcohol, therefore bring up the heat and cook for couple of minutes. Choose a wine that you would drink with the meal as this will help bring out the flavor.
#3: Add some water in the bowl/can where you had the tomato sauce so that you don't waste any of it and poor it into the saucepan.
#4: A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced. If you do not like to idea to add sugar to your tomato sauce, then caramelize the onions at the very beginning of the preparation, this creates a natural sweetness.
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