Kenmore 141.17337 User Manual download pdf (Page 38)

As they cook, the garlic cloves mellow in flavor,

making a delicious sauce for any grilled meat. And for

an appetizer, spread the softened cloves over toasted

slices of french bread! Makes 4 servings.

Ingredients

1 whole Head of garlic

2 tablespoons olive oil or cooking oil

1 tablespoon snipped fresh basil, or 1/2

teaspoon dried basil, crushed

1 tablespoon snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

2 twelve-oz. boneless rib eye steaks

Preparing the Gariic

Use a cooking pan or tear off a 24x18-inch piece of

aluminum foil and fold long length in half, then trim to

make a 12-inch square. Remove the outer layer of

garlic Head, then cut off and discard the top 1/2-inch

of garlic Head to expose the garlic cloves. Place

garlic Head in center of a cooking pan or in center of

foil with all sides of the foil folded up around the garlic

to form a cup. Drizzle garlic with oil and sprinkle with

basil and rosemary. Cover pan or twist the ends of the

foil to completely enclose the garlic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over

MEDIUM heat and cook about 7 minutes with the lid

up. Turn steaks and grill for 5 to 8 minutes more, or

until cooked to taste. Then remove steaks and place

on platter. Remove garlic and drizzle its juices over

your steak. Remove the softened garlic cloves and

spread over your steak. Season with salt and pepper

as desired and cut Into serving-size pieces.

RIB EYE STEAKS WITH GRILLED GARLIC

Combine ketchup, pepper, rosemary, basil and garlic

powder. Coat both sides of steak with mixture. Grill

steak with lid up, directly over medium heat for 6

minutes. Turn steak and grill for 8 to 12 minutes more

or until cooked as desired. Cut into serving size

pieces.

Preparation

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the-

cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Ingredients

2 pounds American style pork spareribs

1/2 cup barbecue sauce

1/2 cup tomato sauce

2 cloves garlic, crushed

juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a large glass or ceramic dish.

Combine remaining ingredients and pour over the

ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on

cooking grid. Cook indirectly, over a low to medium

heat until cooked. During the last few minutes of

cooking you can cook the ribs over a direct fire for

added barbecue flavor and texture.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a

delicious herb coating! Makes 6 servings.

Ingredients

1/2

1 1/2

spoon

1/8

tablespoons ketchup

teaspoon coarsely ground pepper

teaspoons snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

teaspoons snipped fresh basil or 1/2 tea-

dried basil, crushed

teaspoon gariic powder

1 1/2-pound boneless beef sirloin steak,

cut 1-inch thick

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Kenmore 141.17337 User Manual Page 38

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