MainDishes.BasilSwissSteak History
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May 22, 2014, at 09:18 PM
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Terrell]] — [-04 May 2014, 20:16-]
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Pam, These look delicious! Thanks for cmonig up with the recipe! I have been experimenting with alternative flours, and almond and coconut flours are two of them. It's not easy, but it's kind of fun, like a science experiment! You are a sweetie for sharing, I am looking forward to trying these soon! Also looking forward to meeting you at Cookie Con!Nancy
>><<
May 05, 2014, at 03:16 AM
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Terrell]] — [-04 May 2014, 20:16-]
>>messageitem<<
Pam, These look delicious! Thanks for cmonig up with the recipe! I have been experimenting with alternative flours, and almond and coconut flours are two of them. It's not easy, but it's kind of fun, like a science experiment! You are a sweetie for sharing, I am looking forward to trying these soon! Also looking forward to meeting you at Cookie Con!Nancy
>><<
June 09, 2012, at 08:27 PM
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!!!!![[~Brayan]] — [-06 June 2012, 14:24-]
>>messageitem<<
I made socca pizza a week or two ago. Love it! Even Randy and my mom liked it, and they're usually a litlte more leery of non-conventional stuff like that. I'll have to try the coconut flour crust!I hear you on keeping it simple. When I first went gluten free, I stocked up on all these different flours and starches, and xanthan gum. They took up so much room in my fridge, and were such a pain. Not to mention most blogs and cookbooks have their own all-purpose gf flour blend for their recipes, so you have to make a big batch of that if you want to make any of their recipes. Now that we have a colicky (but sweet!) litlte one, I had a litlte sit-down talk with myself about simplifying several areas of my life, and this was one of them. Now I only keep almond flour, coconut flour, and garbanzo bean flour on hand. I'm not totally grain free we do enjoy the brown rice pasta, and I'm not opposed to buying some pre-made gf goods if the price is right. But I figure paring down the ingredients is better for my health (low carb!) and my sanity. :)
>><<
June 06, 2012, at 09:24 PM
by - Comment added
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Brayan]] — [-06 June 2012, 14:24-]
>>messageitem<<
I made socca pizza a week or two ago. Love it! Even Randy and my mom liked it, and they're usually a litlte more leery of non-conventional stuff like that. I'll have to try the coconut flour crust!I hear you on keeping it simple. When I first went gluten free, I stocked up on all these different flours and starches, and xanthan gum. They took up so much room in my fridge, and were such a pain. Not to mention most blogs and cookbooks have their own all-purpose gf flour blend for their recipes, so you have to make a big batch of that if you want to make any of their recipes. Now that we have a colicky (but sweet!) litlte one, I had a litlte sit-down talk with myself about simplifying several areas of my life, and this was one of them. Now I only keep almond flour, coconut flour, and garbanzo bean flour on hand. I'm not totally grain free we do enjoy the brown rice pasta, and I'm not opposed to buying some pre-made gf goods if the price is right. But I figure paring down the ingredients is better for my health (low carb!) and my sanity. :)
>><<
April 02, 2008, at 06:29 AM
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Changed line 14 from:
2-1/2 lbs. round steak\\
to:
2-1/2 pounds round steak\\
Changed line 18 from:
1 (1 lb.) can stewed tomatoes\\
to:
1 (16 ounce) can stewed tomatoes\\
December 11, 2007, at 12:16 AM
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Added lines 1-22:
Name: Basil Swiss Steak\\
Key Ingredient: round steak\\
Preparation: brown, simmer\\
Cuisine: American\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 2:00\\
Servings: 6
2-1/2 lbs. round steak\\
1 (6 ounce) jar marinated artichoke hearts\\
1 teaspoon BonAppetit or Beau Monde\\
1 teaspoon basil, crushed\\
1 (1 lb.) can stewed tomatoes\\
1-1/4 cups white wine\\
1 tablespoon arrowroot
Cut meat in serving pieces. Drain marinade from artichokes into skillet. Brown meat in marinade. When browned, pour fat from skillet. Add BonAppetit and basil; pour tomatoes and 1 cup wine over meat. Cover and simmer 1-1/2 hours until meat is tender. Remove to serving plate. Add artichoke hearts to pan juices. Mix 1/4 cup wine with arrowroot and stir into pan gravy until it thickens. Serve over meat.
Key Ingredient: round steak\\
Preparation: brown, simmer\\
Cuisine: American\\
Food Group: meat\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 2:00\\
Servings: 6
2-1/2 lbs. round steak\\
1 (6 ounce) jar marinated artichoke hearts\\
1 teaspoon BonAppetit or Beau Monde\\
1 teaspoon basil, crushed\\
1 (1 lb.) can stewed tomatoes\\
1-1/4 cups white wine\\
1 tablespoon arrowroot
Cut meat in serving pieces. Drain marinade from artichokes into skillet. Brown meat in marinade. When browned, pour fat from skillet. Add BonAppetit and basil; pour tomatoes and 1 cup wine over meat. Cover and simmer 1-1/2 hours until meat is tender. Remove to serving plate. Add artichoke hearts to pan juices. Mix 1/4 cup wine with arrowroot and stir into pan gravy until it thickens. Serve over meat.