Category Archives: _Recommend

Best Steak Marinade in Existence

I ended up doubling it so the Steaks were well covered.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Credit: Best Steak Marinade in Existence Recipe –

Slow Cooker Beef Stew

I adjusted it to be more broth. I left the potatoes out and we poured it over mashed potatoes. It was very good.

2 pounds beef stew meat (cut into 1 inch cubes)
1/2 cup all-purpose flour
1 teaspoon Salt
1 teaspoon ground black pepper
2 clove garlic (minced)
2 bay leaf
2 teaspoon paprika
2 teaspoon Worcestershire sauce
1 Onion (chopped)
3 cups beef broth
3 potatoes (diced)
4 Carrots (sliced)
2 stalk celery (chopped)

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Left out the potatoes and poured it over mashed.


New York Style Pizza

This turned out great.  Make sure you use a pizza stone and let it preheat with the oven, I turn my oven to 550°F. I use ziplock freezer bags. You can also make the dough in the morning and just leave it out all day. Also since I can’t seem to get the dough off the peel, I place the pizza on a sheet of parchment paper then after about a minute I pull the paper out from between the stone and pizza.

serves 4 to 6 (makes 3 pies), active time 30 minutes, total time 24 hours
Use this sauce

22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 batch New York Style Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes


Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.

At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.

via New York Style Pizza | Serious Eats : Recipes.

Strawberry Lemonade Chiffon Layer Cake

2 1/4 cups sifted cake flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
6 tbsp vegetable oil
3/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
6 large egg yolks
8 large egg whites, room temperature
1/2 tsp cream of tartar

Preheat oven to 350F. Grease two 9-inch round cake pans and line with parchment paper.

In a large bowl, sift together cake flour, sugar, baking powder and salt.

In a small bowl, whisk together vegetable oil, lemon juice, lemon zest and egg yolks until smooth. Add to flour mixture and whisk until just combined.

In another large bowl, beat egg whites at medium speed until foamy. Beat in cream of tartar, then turn the mixer up to high speed and beat to soft peaks. Fold into lemon mixture, working in 3 or 4 batches. Divide batter evenly into prepared pans.

Bake for 24-28 minutes, until the cake springs back when lightly pressed.

Cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

Strawberry Filling and Cream Cheese Frosting
1 1/2 cups strawberry preserves
3-oz cream cheese, softened
1/2 cup butter, softened
2 – 3 cups confectioners’ sugar
1 1/2 tsp vanilla extract
1 tbsp lemon zest (optional)
fresh strawberries, for garnish.

In a medium bowl, beat together cream cheese and butter until well combined. Gradually add in confectioners’ sugar until frosting has a smooth, spreadable consistency. Beat in vanilla extract and lemon zest, if using.

In a small bowl, stir together 1/2 cup strawberry preserves with 1/2 cup of the cream cheese frosting. Set aside.

Reserve remaining strawberry preserves for assembly.

To assemble the cake, slice cooled cakes in half horizontally. Place one layer of cake on a serving platter or cake stand. Top with approximately 1/2 cup strawberry preserves, then place another cake layer on top of that. Top second cake layer with mixture of frosting and strawberry preserves. Place another cake layer on top and top that with remaining strawberry preserves. Place final cake layer on top.
Lightly frost the whole cake with a very thin layer of frosting to create a crumb coat. Place in refrigerator for 10 minutes to allow frosting to set.
Frost cake evenly with remaining frosting and decorate the top with fresh strawberries.

Serves 10-12

Credit: Strawberry Lemonade Chiffon Layer Cake « Baking Bites.

Tomato and Bean Soup

I made this, but added a couple of grilled chicken breast chopped up and some Italian seasonings. Crazy good.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.