Creamytendercubesteaks Recipes

Steps:

• Preheat oven to 325 degrees F. Grease a 9" x 13" baking pan.
• Place cube steaks in prepared pan. Sprinkle with pepper. Pour soda over top of steaks, then sprinkle with onion Spread soup over the top.
• Bake in preheated oven 1 hour or until done.

Steps:

• Whisk together 2 eggs and the can of evaporated milk in a bowl.
• Place the cube steaks in the milk and turn them to coat them in the mixture. The soaking time depends according to how tough the steaks are and how tender you would like them to be. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight.
• Take the steaks out of the refrigerator and allow them to come to room temperature in the milk mixture. Allowing the steaks to warm up allows the milk to penetrate the meat more, which further tenderizes your steak.
• Coat the steaks in your flour/cracker mixture and fry them as your recipe directs.
• Tips: For even more tender steaks, place them between two sheets of waxed paper and pound them with a meat mallet before you soak them. Can use zip bag to marinate.

Steps:

• Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 piece of pastry over a 12-compartment ice cube tray (the remaining half of the pastry will hang off the tray) then gently use the back of your fingers (or the handle of a wooden spoon) to press the dough down into each compartment of the tray. Repeat with the remaining pastry and tray.
• Fill 6 of the ice cube compartments in the same row each with 1 piece of cornichon, 1 piece of ham and 1 tablespoon gruyere cheese. Fill the next 6 ice cube compartments in the same row each with 3 mozzarella pearls, 1/2 teaspoon pesto and 2 slices sun-dried tomatoes. Fill the next 6 ice cube compartments in the same row each with 1 candied pecan, 2 red grape halves, 1 piece of brie and a pinch of black pepper. Stir together the cream cheese, scallion, 1/2 teaspoon lemon zest and a pinch of salt and pepper in a small bowl and stir until completely combined. Fill the last 6 ice cube compartments in the same row each with 1 shrimp then a spoonful of the cream cheese mixture.
• Brush the edges of the puff pastry with the beaten egg then fold the puff pastry over the ice cube tray so that it completely covers the filling. Cut the excess puff pastry from around the upper edges of the ice cube trays then use your fingers to press the dough together so that it is sealed. Put the ice cube trays in the freezer for 15 minutes.
• Position a rack in the center and preheat the oven to 400 degrees F.
• Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Use a knife to trim the edges of the dough to 1/4-inch-wide. Cut in between each ice cube compartment to free each filled compartment. Use a fork to crimp the edges of all the ice cube bites, making sure to keep the flavors separate.
• Line a large baking sheet with parchment. Put the ice cube bites on the baking sheet, keeping the flavors separate). Brush the beaten egg on top of the puff pastry then sprinkle the ham bites with the remaining gruyere cheese, lay a slice of sun-dried tomato on top of the pesto bites, sprinkle black pepper on the brie bites.
• Bake, rotating the baking sheet about halfway, until the bites are puffed and golden brown, about 25 minutes.
• Cool for 5 minutes on the baking sheet then transfer to a serving platter. Top the shrimp bites with the remaining lemon zest.

Steps:

• In a large skillet, cook steaks in 1 tablespoon oil over medium heat until no longer pink. Sprinkle with the oregano, salt and pepper. Top each with a slice of cheese; cover and cook for 1 minute or until melted., Remove and keep warm. Drain drippings. In the same skillet, saute the onion, garlic and pepper rings in remaining oil until tender. Spoon over steaks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
• Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
• Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
• Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Steps:

• Peel Cucumbers and scoop out seeds with a spoon.
• Cut into bite size pieces and sprinkle with salt (no special amount).
• Let drain for about an hour then rinse cucumbers well with cold water.
• Cut onions into bite size pieces and add to cucumbers.
• Mix sour cream, miracle whip, salt sugar, vinegar, and dill weed or chives together and pour over cucumbers & onions.
• Stir thoroughly.
• Refrigerate for at least an hour.

Steps:

• In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
• Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Steps:

• Preheat oven to 350°F.
• Season both sides of cubed steaks to taste with salt and pepper and dust cubed steaks with a light coating of flour.
• In a non-stick skillet sprayed with cooking spray, over medium-high heat, brown cubed steaks on both sides. Do not cook through.
• Place cubed steaks in a glass baking dish (it will not hurt if they overlap a little bit) and top with sliced onion.
• Mix the gravy mix with water, according to the package directions. Do not cook the gravy.
• Pour the uncooked gravy over the cubed steaks and onions, cover with aluminum foil and bake at 350°F for one hour.