Food Recipes ForumAnyone can register, Anyone can submit recipes.

INGREDIENTS

• 2/3 cup pomegranate juice(from two large pomegranates, or bottled juice)
• 3 cloves garlic, minced
• 2-3 tablespoons olive oil
• 1/4 cup water
• 1/4 cup dry red wine
• 1 teaspoon cornstarch
• 1 teaspoon dried basil
• 1/2 teaspoon crushed dried thyme
• 1/2 teaspoon salt
• 2 teaspoons molasses
• 4 rib eye steaks , cut 3/4 inch thick and trimmed of fat (about 6 ounces each)
• 1/4 cup of arils from 1 large pomegranates, to garnish,see note(optional)

DIRECTIONS

1. Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
2. Place oil in a medium saucepan and heat until hot.
3. Sauté garlic in hot oil for 1 minute, stirring frequently.
4. Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
5. Bring mixture to boil then reduce heat and simmer 5 minutes.
6. Pour mixture into a sauceboat.
7. Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
8. Turn steaks; broil 2 minutes.
9. Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
10. Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
11. Pass remaining sauce with meat for dipping.
12. Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
13. Break open the pomegranate underwater to free the arils.
14. The arils will sink to the bottom of the bowl and the membrane will float to the top.
15. Sieve and put the arils in a separate bowl.
16. Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
17. Pour mixture through a cheesecloth-lined strainer or sieve.

INGREDIENTS

• 2-4 boneless rib-eye steaks
• 2 large red onions, sliced
• 1/4 cupbalsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemaryor2teaspoon dried rosemary, crushed
• 1/3 teaspoon salt
• 1/2 teaspoon fresh ground pepper

DIRECTIONS

1. Combine all ingredients except steak and onions.
2. Place steak in plastic zip lock bag and pour marinade over.
3. Marinate in refrigerator 4 hours or overnight– turning the bag and smushing the herbs into the meat.
4. Pour excess marinade into skillet; add onions and cook until tender while grilling steaks.

INGREDIENTS

• 1/4 cup Lea & Perrins Worcestershire Sauce, plus
• 1 teaspoon Lea & Perrins Worcestershire Sauce, divided
• 2 tablespoons lemon juiceor lime juice
• 2 tablespoons olive oil
• 1/4 cupinstant minced onion
• 3/4 teaspoon salt
• 1/2 teaspoon instant minced garlic
• 3 lbssirloin steaks
• 2 tablespoons butteror margarine
• 1 tablespoon chopped parsley

DIRECTIONS

1. Combine 1/4 cup of the Lea& Perrins®, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.
2. Place steak in tight-fitting bowl or plastic bag.
3. Pour Lea& Perrins® mixture over steak.
4. Marinate 2 hours.
5. Remove steak from marinade.
6. Place on rack.
7. Grill over hot charcoal or broil under preheated hot broiler for 7 to 10 minutes on each side or until done as desired, brushing occasionally with leftover marinade.
8. Remove steak to serving plate.
9. In a small saucepan melt butter.
10. Stir in parsley and remaining 1 teaspoon Lea& Perrins®.
11. Pour over steak.
12. Slice and serve.

INGREDIENTS

• 12 ounces light life beef veggie crumbles (vegetarian ground beef)
• 2 eggs
• 1/2 cupbreadcrumbs
• 1/2 red onion, chopped
• 8 ounces mushrooms, sauteed
• 2 teaspoonsBraggs liquid aminos or soy sauce
• 3 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoonsteak seasoning
• 1 1/2 cups water
• 1 cup flour
• 1/2 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 3 tablespoons nutritional yeast(or other thickening agent)
• 3/4 cupvegetable oil

DIRECTIONS

1. Mix”beef” crumbles with eggs, 1/4 cup bread crumbs, red onion, mushrooms, Bragg’s (or soy sauce), 1 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 Tbs steak seasoning.
2. Form into meatballs, only slightly flattened.
3. Brown in a pan with about 2 Tbs oil (3-4 minutes).
4. Allow to cool (a plate with a paper towel on top works best).
5. For batter/breading mix water, flour, 1/4 cup bread crumbs, thyme, cayenne pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp black pepper, 2 tsp salt, yeast (or thinkening agent).
6. Allow batter to chill in the fridge for 10 minutes.
7. Heat 1/2 cup oil in a pan (do”drip test” of batter into hot oil to be sure if it’s hot enough/too hot, ect) on medium heat.
8. Dredge”meatballs” in batter and shake off any excess.
9. Fry 3-4 minutes, or until golden brown on both sides.
10. Place on paper towels to drain.
11. Goes great with mashed potatoes and gravy.
12. Hope you enjoy!

INGREDIENTS

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup worcestershire sauce
• 2-3 cloves garlic, minced,to taste

DIRECTIONS

1. Season steak with your favorite seasonings, combine above ingredients and pour over steak.
2. Refrigerate 2 hours.