Super Saucy Ribey A1 Food

17 BEST STEAK SAUCES RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

EASY HOMEMADE A1 STEAK SAUCE RECIPE [COPYCAT]

Steps:

• Except for the orange, combine all of the ingredients in a saucepan.
• Squeeze the orange juice into the saucepan, followed by the juiced orange segments.
• Bring to a boil, then reduce to a simmer for 5 minutes. Remove and discard orange segments after 5 minutes.
• Continue to simmer for 10 minutes, stirring occasionally. Strain the mixture through a fine mesh strainer into a measuring cup or other container.
• Push all of the liquid out of the chunky bits with a spoon or spatula.
• Return the sauce to the pan and bring it back up to a simmer. Reduce for another 5 to 7 minutes, stirring occasionally, or until desired thickness is reached.
• It is important to note that the sauce tastes different when it is warm, so allow it to cool completely before adjusting the spices. Enjoy!

SUPER SAUCY RIBEY #A1

Steps:

• Preheat oven to 425*.
• Toss the ribeye with the A1 sauce and set aside.
• Stir together the mayo, goat cheese, egg, spinach, and mustard. Spread into the bottom of a 3 quart baking dish.
• Layer the A1 ribeye over the spinach mixture and top with the sliced swiss cheese.
• Bake for 20-25 minutes until bubbly. Serve with French bread or hearty chips.

OPEN FACE BACON JAM AND EGG SANDWICH #A1

Steps:

• Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside.
• Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels.
• To a small nonstick skillet, add one egg at a time and cook sunny side up.
• While eggs cook, heat buns according to package directions. Remove from oven and keep warm.
• To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy!
• Note: extra jam can be stored in the refrigerator for up to 2 weeks.

HELLMAN'S CLASSIC SPINACH DIP

Steps:

• Squeeze excess moisture from spinach. in bowl, combine sour cream, spinach, mayo, soup mix, water chestnuts, and green onions. Stir until well combined.
• Cover and refrigerate at least 2 hours to blend flavors.
• Scoop out large hollow through top of bread loaf. Fill with dip mixture.
• serve with bread cubes from cut center and assorted fresh veggies.
• Cooking time includes marinating time.

CRUNCHY CHICKEN EGG ROLLS WITH TANGY DIPPING SAUCE #A1

Steps:

• Heat oven to 400 degrees.
• Add oil to a medium size non-stick skillet and heat over medium high until the oil starts to shimmer. While the oil heats, rub pepper, salt, 5 spice, and brown sugar on all sides of the chicken. Cook chicken on each side until brown, approximately 6 - 8 minutes. Lower the heat, cover and cook the an additional 5 minutes or until the internal temperature reaches 165 degrees. Remove chicken from pan, let rest, rough chop and add to a food processor.
• Blend the sweet chili sauce, hoisin sauce, A.1. Steak Sauce, jalapeno, cilantro, onions, and walnuts in a small bowl. Blend with a fork and remove 4 tablespoons to the food processor containing the chicken. Lightly pulsate mixture.
• Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into four 5-inch squares. Spoon 1/4 cup chicken mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like an egg roll. Place the egg rolls seam-side down onto an ungreased baking sheet. Brush the egg rolls with the egg and bake for 20 minutes or until the rolls are golden brown.
• Garnish with a few sprigs of cilantro and serve immediately with the sauce.
• NOTES.
• Time saver tip: buy a rotisserie chicken and use it to replace the skillet chicken.
• If you like spicy flavors, add 1 minced chipotle pepper from a can of chipotle in adobo sauce to the sauce prior to serving.

CLASSIC SPINACH DIP

Steps:

• Squeeze excess moisture from spinach.
• In bowl, combine all ingredients.
• Stir well to combine.
• Cover and chill for at least 2 hours before serving.

A.1. CHERRY COBBLER TART #A1

Steps:

• In a saucepan, cook cherries over medium heat for 6-7 minutes until reduced and cherries have popped. Set aside.
• Cut 1 sheet puff pastry in 9 equal squares. Spray a 12 muffin tin with nonstick cooking spray. Press each square of puff pastry in 1 muffin compartment. Press dough up sides.
• Combine mascarpone cheese, 1 tablespoon brown sugar and vanilla in bowl. Spoon mixture evenly between 9 puff pastry cups.
• Top mascarpone cheese mixture with cherries.
• In a small bowl, combine flour, 2 tablespoons brown sugar and butter until combined and crumbly. Top cherries with mixture evenly among cups.
• Bake at 400 degrees for 15 minutes. Remove from oven and let cool until room temperature.
• Place chocolate in a bowl. Heat heavy cream and A1 sauce in a saucepan over medium heat until hot and almost boiling. Pour over chocolate. Whisk until melted and combined.
• To serve: Drizzle ganache on plate. Top with tartlet and top with more ganache. Enjoy!

SAUCY TORTELLINI AND MEATBALL SOUP #A1

Steps:

• Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
• In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
• Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
• Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
• Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
• Top each serving with remaining Parmesan cheese.