SUMMER VEGGIE FLATBREAD
Steps:
- Preheat the oven to 475 degrees F. Put the bread on a baking sheet lined with parchment paper.
- Bring a medium pot of water to a boil. Add the asparagus and boil until just barely crisp tender, about 1 minute. Drain and run under cold water to stop the cooking.
- Heat the oil in a small skillet or saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, 2 to 3 minutes. Brush about half the oil all over the top of the breads. Arrange the zucchini ribbons and asparagus on top and brush lightly with the remaining oil. Sprinkle with salt and top with the Parmesan.
- Bake until the bread is crisp and the zucchini is lightly charred in spots, about 12 minutes. Cut into pieces and serve warm or room temperature.
STEAK SOUP #A1
A.1. Original Sauce Recipe Contest Entry. Easy to make and great on a cool fall night. Serve with corn bread or one of your favorites to make it a complete meal.
Provided by sheba23
Categories Sauces
Time 55m
Yield 6 Main dish bowl, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.
- Stir in half of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Add Pasta, cover and simmer 20 minutes.
- In a medium mixing bowl whisk together remaining beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 main-dish servings.
SUMMER STEAK KABOBS
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. -Christi Ross, Guthrie, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.
Nutrition Facts : Calories 257 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 277mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
SUMMER STEAK FLATBREAD #A1
A.1. Original Sauce Recipe Contest Entry. An easy and delicious flatbread with the flavors of A.1. Original Sauce, steak and fresh summer ingredients.
Provided by curlykcook
Categories Sauces
Time 27m
Yield 4 flatbreads, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Season steak with salt and pepper.
- In a large pan, heat olive oil over medium heat. Add steak to pan and let sear until browned, about 2 minutes. Flip over and sear on other side for 2 minutes. Remove steak from pan and let rest for 10 minutes.
- Place flatbreads on two baking sheets. Mix A.1. Original Sauce with tomato sauce. Spread onto flatbreads.
- Place spinach leaves on sauced flatbreads.
- Slice steak thinly or into bite-size pieces. Add steak, red onion and corn kernels to flatbreads. Top with crumbled goat cheese.
- Bake in oven for 7 minutes. Slice and serve.
Nutrition Facts : Calories 154, Fat 8.5, SaturatedFat 2.4, Cholesterol 36.9, Sodium 279.5, Carbohydrate 6.6, Fiber 1.2, Sugar 2.5, Protein 13.5
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