16692 blade steaks pureee Recipes

flat iron steaks (top blade steak) or 1 (2 lb) flank steaks, olive oil, garlic cloves, mashed, italian parsley, chopped, rosemary, chopped, cabernet sauvignon wine, salt, generous amount fresh ground pepper, dry mustard

pork blade steaks, cut 1-inch thick, garlic, minced, chopped onion, lemon juice, soy sauce, honey

pork blade steak, undiluted tomato soup (about 3/4 can), worcestershire sauce, rice vinegar, beer, heinz chili sauce

pork blade steaks, about 3/4 inch thick, sliced pineapple (i like to use fresh pineapple, and then just use a can of pineapple juice for the marinade), onion, chopped, soy sauce, vegetable oil, light corn syrup, ground ginger

pork blade steaks, 1/2-inch thick, vegetable oil, chunky salsa, water, lemon juice, ground cumin, salt , to taste

beef shoulder top blade steaks (flat iron), flour tortillas, spicy pico de gallo, shredded mexican blend cheese, prepared italian dressing, lime juice, honey, ground cumin, chili powder

dry breadcrumbs, jonathan apples, chopped, raisins, celery, chopped and cooked, onion, chopped and cooked, poultry seasoning, beef stock, vegetable oil, pork blade steaks, tart apples, cored and halved, cinnamon, sugar

pork blade steaks, 1 - 1 1/4-inch thick, bottled barbecue sauce, honey, worcestershire sauce, garlic salt, prepared mustard

all-purpose flour, ground black pepper, boneless chuck blade steak , trimmed of fat, olive oil, butter, yellow onions, thinly sliced (2 cups), sweet paprika, caraway seed, beef broth, salt , to taste, chopped fresh parsley (optional)

dried ancho chile powder (or any other chili powder), granulated garlic, granulated onion, fresh ground black pepper, dried chipotle powder (or cayenne), dried oregano, dried parsley, cumin seed, pork steaks (each 8-10 oz), kosher salt, dijon mustard (or regular prepared mustard), extra virgin olive oil

pork blade steaks, cut 1/2 to 3/4-inch thick, oil, salt, pepper, onion, chopped, dry bread cubes, cream-style corn, sage, paprika

inexpensive steaks (london broil or blade steak), salad oil, sliced onion, catsup, vinegar, brown sugar, water, prepared mustard, worcestershire sauce, salt, pepper

beef chuck blade steaks, 1 1/2 inch thick, vegetable oil, wine vinegar, garlic cloves, chopped, worcestershire sauce, salt, rosemary, fresh ground pepper, hickory chips

baby carrots, pork blade steaks, french onion soup, barbecue sauce

beef shoulder top blade steaks (flat iron), salt & fresh ground pepper, ground cumin, garlic cloves, minced, brown sugar, freshly grated lime peel, ground chipotle chile pepper or 1/4 tsp ancho chilies or 1/4 tsp red pepper

beef shoulder , top blade steaks (flat iron, about 8 oz each), ears fresh sweet corn, in husks, butter, softened, fresh lime juice, poblano pepper, red finger chili peppers (cayenne) or 1 small serrano pepper, lime wedge, salt and ground black pepper, ground cumin, garlic, minced, brown sugar

stalks celery (about 1 bunch), cut into 1-inch pieces, extra-virgin olive oil, kosher salt and freshly ground pepper, light mayonnaise, juice of 2 limes, honey, green hot sauce, head iceberg lettuce, shredded, watercress , torn (3 to 4 cups), blade steak, about 3/4 inch thick (4 to 6 steaks), scallions , cut into 2-inch pieces, grape or cherry tomatoes, halved

pineapple slices, undrained, onion, chopped, soy sauce, vegetable oil, light corn syrup, ground ginger, thick) pork blade steaks