Elswets Baked Sirloin Food

HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN

Steps:

• Prepare the steak marinade according to the instructions here. Marinate the steaks for 3-8 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
• Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
• Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 3 minutes.
• Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
• Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer to be sure - 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
• Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

SLOW-COOKED SIRLOIN

Steps:

• In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

WESTERN SKILLET EGGS

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
• Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
• Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.

ELSWET'S SMOTHERED PIGGY BAKED CHICKEN BREAST

Steps:

• Slice chicken breasts in half and roll in whole wheat flour. Lightly brown in butter substitute.
• Place in a baking dish and cover with sliced ham and cheese. Set aside.
• Saute onion and garlic until clear, add olives, herbs, and wine.
• Bring to a boil and cook for approximately 8 minutes.
• Add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. Add milk. Stir until thoroughly blended.
• Ladle over chicken and bake at 375°F for approximately 20-25 minutes.

ROAST SIRLOIN OF BEEF

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD

Steps:

• Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
• Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
• Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
• Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.

STUFFED SIRLOIN ROAST

Steps:

• In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.

ELSWET'S BAKED POTATO SOUP [ DIABETIC VERSION ]

Steps:

• In a large pot, brown your bacon, drain the grease, crumble, and set aside.
• Over medium heat, melt the margarine substitute and add in the flour, whisking thoroughly.
• Slowly stir in milk and stir constantly until sauce thickens.
• Add in potatoes and onions, stir to mix well. Bring to a boil, stirring often to avoid scorching of the milk.
• Reduce heat, cover, and simmer 15 minutes. Mix in your crumbled bacon, cheese, sour cream, instant potato flakes, and salt and pepper.
• Cook until cheese melts, stirring often.
• Serve hot, topped with fresh unmelted shredded cheese, and a small sprinkling of chopped green onions.

ELSWET'S BAKED SPANISH RICE

Steps:

• Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
• Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
• Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
• Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking!
• If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid.

ELSWET'S NO - BAKE FRUIT PIES

Steps:

• Prepare dream whip according to directions, or ensure Cool Whip is room temperature.
• Combine powdered sugar and cream cheese.
• When mixer is cleaned, whip this mixture until ixed smooth.
• Combine dream whip[or Cool Whip] and cream cheese mixture.
• Divide this mixture evenly into halves.
• Put pecan pieces into 1 half of mixture.
• With pie shells, evenly divide this nut mixture, 1/2 into the bottom of each pie shell.
• Take plain mixture and evenly divide this into each pie shell on top of the pecan mixture.
• LAYER IT!
• DO NOT STIR!
• Put pie filling evenly over top of each pie.
• Chill in refrigerator overnight if possible.
• If not, chill for the duration of dinner.