How to Cook a Steak

In fact, cooking steaks, and cooking them well, is exceedingly easy to do. Observe:

1. Take the steak out of the refrigerator, and rub it down with some olive oil, kosher salt, and pepper.

2. Put a skillet or saute pan in the oven, and heat the oven to 450 degrees.

3. Take the skillet out of the oven (don't forget the towel or oven mitt, rocket-boy; the skillet will be searingly hot) and place it on the stove, over high heat.

4. Put the steak in the middle of the skillet for four minutes.

5. Turn the steak over, and put the skillet back into the oven for five minutes.

6. Check for doneness - you can make a small incision (the rookie choice), use an instant-read thermometer (the techie choice - 130 degrees for medium rare), or poke it with your finger (the pro choice - learn how). Depending on your preferences, either leave the meat in for another minute or two, or pull it out.

7. Plate the steak, let it rest for 5-10 minutes so the juices redistribute evenly, then serve.

Runza in a Pan

1 lb hamburger
1 c. chopped onion
1 pkg. shredded cabbage
2 pkg.(8 roll) crescent rolls reduced fat
1 can crm of mushroom soup
6oz of shredded chz
A little bit of salt/ pepper & seasoning (any to your liking)

Brown hamb. & onion, remove from pan & ... Read More. Cook cabbage until soft. Stir all together meat mixture, cabbage, soup & your seasonings in pan. Press 1 pkg of rolls into bottom of a 9x13 pan. Pour mixture over dough & sprinkle with chz. Unroll 2nd pkg of crescent rolls over top. Bake @ 375 for 10-15 min.
SOOOO GOOD!!!

perfect pumpkin cookies

2 cups sugar
1 cup shortening (1/2 butter, 1/2 Crisco)
1 can pumpkin
2 tsp vanilla
*Cream sugar and shortening. Add pumpkin and vanilla.
4 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
6-12 oz. chocolate chips
Bake at 350 for 10-12 minutes.

Black Bottom Banana Cream Pie

6 tbsp. butter or margarine, divided
25 Nilla wafers, finely crushed (about 1 1/4 cups crumbs)
2 tbsp sugar
4 squares semi-sweet baking chocolate
2 large bananas, sliced
1 pkg. (4 serving size) JELL-O vanilla flavor instant pudding and pie filling
1 3/4 cups cold milk
1 cup thawed Cool Whip whipped topping

Melt 1/4 cup of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

Microwave chocolate and remaining 2 tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

Prepare dry pudding mix with 1 3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 tbsp. crumb mixture. Store leftover pie in refrigerator.

Eight servings.

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 wafers, divided
5 medium ripe bananas, sliced (about 3 1/2 cups)

Preheat 350.
Mix 1/2 cup of sugar, flour and salt in top of double broiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.

Remove from heat; stir in vanilla.

Reserve 12 of the wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover surface of custard and sealing well to edge.

Bake 15 to 20 minutes or until browned. Cool slightly. Top with reserved 12 wafers just before serving. Garnish with additional banana slices.

Salmon Burgers with Spinach and Ginger

45 minutes start to finish

1 (1 pound) piece salmon fillet, skinned and cut into 1/4 inch dice
1/4 pound baby spinach, coursely chopped (3 cups)
3 scallions, minced
1 tbsp finely grated peeled fresh ginger
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large egg white
1 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp drained sliced Japanese pickled ginger (optional, I left out)

Stir together salmon, spinach, scallions, fresh ginger, salt, and pepper in large bowl until well combined.
Beat egg white with soy sauce and stir into salmon mixture.
Form into four 1/2 inch thick patties.
Heat oil in 12-inch nonstick skillet over medium heat until hot but not smoking. Add patties and cook, carefully turning once, until golden brown and cooked through, 6-7 minutes total.
Serve burgers (with or without buns and with or without pickled ginger topping).

Saucy Meatloves

1 1/2 lbs. ground beef
1/4 c. chopped onion
3/4 c. milk or tomato sauce
3/4 c. oatmeal
1 egg
salt and pepper
*Form loaves.*

1/2 c. ketchup
1 tbsp. brown sugar
1 tbsp. mustard
*topping*

350 degrees
35 minutes