Kenmore 141 17690 - Manual (Page 32)

RIB EYE STEAKS WITH GRILLED GARLIC Preparation
As they cook, the garlic cloves mellow in flavor,
making a delicious sauce for any grilled meat. And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Ingredients
1 whole Head of garlic
2 tablespoons olive oil or cooking oil
1 tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
1 tablespoon snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
2 twelve-oz. boneless rib eye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aiuminum foil and fold long length in half, then trim to
make a 12-inch square. Remove the outer iayer of
garlic Head, then cut off and discard the top 1/2-inch of
garlic Head to expose the garlic doves. Place garlic
Head in center of a cooking pan or in center of foii with
all sides of the foil folded up around the garlic to form a
cup. Drizzle garlic with oil and sprinkle with basil and
rosemary. Cover pan or twist the ends of the foii to
completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over
MEDIUM heat and cook about 7 minutes with the lid
up. Turn steaks and grill for 5 to 8 minutes more, or
until cooked to taste. Then remove steaks and place
on platter. Remove garlic and drizzle its juices over
your steak. Remove the softened garlic cloves and
spread over your steak. Season with salt and pepper
as desired and cut into serving-size pieces.
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak with lid up, directly over medium heat for 6
minutes. Turn steak and grill for 8 to 12 minutes more
or until cooked as desired. Cut into serving size
pieces.
BARBECUED RIBS
Serve this tangy barbecue classic with com-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredients and pour over the
ribs. Refrigerate for several hours.
Preheat your grill 3 minutes and place the ribs on
cooking grid. Cook indirectly, over a low to medium
heat until cooked. During the last few minutes of
cooking you can cook the ribs over a direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a deli­
cious herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
11/2 teaspoons snipped fresh basil or 1/2 teaspoon
dried basil, crushed
1 /8 teaspoon garlic powder
1
1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
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