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How To make Pan Broiled Steak with Tomatoes & Garlic Italian
1/4 cup olive
1 teaspoon finely chopped garlic
2 cups seeded sliced tomatoes
1 teaspoon crumbled dried oregano
1 dash 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.
How To make Pan Broiled Steak with Tomatoes & Garlic Italian's Videos
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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How to Roast Garlic with Frankie Celenza
Thumbs up if you can slather garlic on EVERYTHING.
RECIPE
Ingredients:
1 head of garlic
2 tablespoons extra virgin olive oil
1 pinch salt
Fresh cracked black pepper
1 sprig fresh thyme, removed from stem
Steps:
1. Preheat oven to 400°F.
2. Chop off the top stem of the garlic head to expose the individual cloves. Place garlic on a piece of foil, and drizzle with olive oil to coat the exposed cloves. Season with salt and pepper, and sprinkle with thyme.
3. Wrap the aluminum foil around the head of garlic to seal so the oil doesn't seep from the packet. Place on a cookie sheet and bake for 45 minutes.
4. Allow to cool and use on anything: toast for garlic bread, popcorn, cooked vegetables, dissolved into mayo or butter, tossed with pasta, stirred into mashed potatoes, mixed into meatballs or hamburger patties.
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How To Cook Lentils
Lentils are Quick & Easy to Cook and Prepare
• Lentils to do not require soaking like other pulses.
• Rinse your lentils with fresh water before boiling to remove any dust or debris.
• Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
• Bring to a boil, cover tightly, reduce heat and simmer until they are tender.
• For whole lentils, cook time is typically 15-20 minutes. For split red lentils, cook time is typically only about 5-7 minutes.
• Be sure to season with salt after cooking – if salt is added before, the lentils will become tough.
Chicken Pizzaiola with Mushrooms and Peppers
Chicken Pizzaiola isn't as well known as the steak version, but let me tell you, it's amazing! The dish consists of well seasoned, pan-seared chicken, mushrooms, peppers, and garlic all in a delicious oregano heavy plum tomato sauce.
WATCH MORE CHICKEN BREAST RECIPES!
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Garlic and Oil Broccoli
Garlic Sauteed Broccoli Rabe
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How to make Bruschetta Bread
its really good with any meat dish like ribs or steak.
Seared Sea Bass with Tomatoes and Spinach | Cooking Italian with Joe
How about a trip to the Mediterranean seashore in Italy today, as we make Seared Sea Bass with tomatoes and spinach! I have the best recipe for you from old Italy and the Borio family Cucina. OMG!!! Call the family, fire up the stove, and let's have some family time around the table with pesci that always make life better. Check out the recipe at
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