Recipes Included On This Page Fajitas by Art Five Vegetable Slaw Salad Fragrant Jasmine Rice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fajitas by Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces beer -- (not lite beer) 1 cup canola oil 1 small sweet onion -- sliced 1/4 cup fresh lime juice 1 tablespoon brown sugar 4 large garlic cloves -- crushed 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon salt 1 pound flank steak -- or skirt steak 3 chicken breast halves -- skinned and deboned 3 bell peppers -- mixed colors cut into strips 1 large sweet onion -- sliced 4 banana peppers -- stemmed and seeded 1 head romaine lettuce -- cut in half lengthwise leaving the root end intact Olive oil Canadian steak seasoning 16 flour tortillas Shredded cheddar cheese Cilantro -- chopped Sour cream Salsa Marinade: Combine all ingredients and mix well. Pour marinade over beef and chicken in separate plastic zip-top bags. Refrigerate about 4 hours. Beef could be marinated overnight or up to 24 hours. Chicken should be limited to the 4 hours or less. Meat: Preheat grill. Drain the marinade from the meat (beef and chicken) and cook about 3 inches above the coals for approximately 6 minutes on each side. When the meat is cooked to your liking, remove it from the grill and let it rest for 5 or 10 minutes. Cut it across the grain and diagonally into finger-length strips. Onions, Peppers and Lettuce: Brush the veggies with olive oil and sprinkle lightly with steak seasoning. Grill until slightly charred. The lettuce will only take about a minute or two on each side, so watch it carefully. Start it after the other veggies are well on their way to being done. The other veggies will take about the same amount of time as the meat to cook. When they are ready, remove them from the grill and keep them warm. Tortillas: Warm tortillas by alternating paper towels (begin with a paper towel on a large plate) and tortillas (end with a paper towel on top) and heat in a microwave oven for about 2 to 3 minutes. Serve without removing paper towels. Place all ingredients, including the cheese, cilantro, sour cream and salsa, in separate bowls and let your guests pick and choose what they want to put in their fajitas. A mild and a hot salsa is a good idea to cover your guests tastes. Serving size is 2 tortillas each, but hungry folks may want more! Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 21 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 979 Calories; 49g Fat (45.5% calories from fat); 38g Protein; 94g Carbohydrate; 9g Dietary Fiber; 64mg Cholesterol; 1091mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Five Vegetable Slaw Salad Recipe By : Recipe courtesy Rachael Ray Serving Size : Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound packaged shredded cabbage 1 large red bell pepper -- seeded and cut across into thin slices 1 large green bell pepper -- seeded and cut across into thin slices 4 scallions -- sliced thinly on an angle -- (greens and whites) 1/2 European seedless cucumber -- halved lengthwise and thinly sliced 2 limes -- juiced 1/4 cup honey -- (3 healthy drizzles) 3 tablespoons vegetable oil Salt and pepper Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey; drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste. Recipe courtesy Rachael Ray Contributed to the FareShare Gazette by Robin; 3 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fragrant Jasmine Rice Recipe By : Moosewood Restaurant Low-Fat Favorites Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Jasmine rice 1 teaspoon canola oil -- or vegetable oil 2 tablespoons lemongrass minced -- * or 2 teaspoons freshly grated lemon peel 4 garlic cloves -- minced or pressed 1 small fresh green chile -- minced, seeds removed for a milder flavor 1/2 teaspoon salt 1 cup unsweetened crushed pineapple -- undrained 2 tablespoons fresh basil -- chopped 2 1/2 cups boiling water *Peel off at least two layers of the tough outer leaves of the lemongrass and cut off the root ends and the tops. Mince only 3 or 4 inches of the tender lower stalk. Place the rice in a colander or sieve, rinse with cool water, and set aside. In a medium saucepan, preferably nonstick, warm the oil and add the lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for 2 to 3 minutes, stirring frequently. Add the pineapple with its juice the basil, rice, and boiling water. Cover and bring to a boil, reduce the heat, and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes before serving. Serves 4 to 6. Source : "Judi M. Phelps for recipelink.com" S(MC Format by Chupa Babi): "052505" NOTES : Judi's Notes: This is great served with a vegetable curry or roasted vegetables. Contributed to the FareShare Gazette by Chupa; 2 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; 1g Fat (67.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 0 Vegetable; 0 Fat.

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