How To make Steak In Rye
4 Sirloin Steak (1/2 Lb Each)
3 T Flour
1 Butter
1 T Beef Extract
1/2 c Rye Whiskey
8 Green Onions;Chopped, Or
1 -Small Onion
1 Lemon;Juiced
Salt & Pepper
Melt the butter in a large pan. Wipe the meat with a damp cloth, dry and coat with flour. Over high heat, fry the steaks on both sides according to how rare you like them done. Remove steaks and keep warm. Reduce heat to medium, mince scallion or onion and saute until golden. Add rye, beef extract, lemon, salt & pepper. Reduce by half while stirring. Place steaks back into the pan for a minute to reheat, turning once. Remove to a serving platter and pour the sauce over them. Per Serving: 772.2 Cal; 70.9g Protein; 11.2g Carb; 394.4mg Sodium; 1. 6g Fiber; 39.6g Fat; 20.7g SatFat; 264.7mg Chol; 361.9 Fat Cal (46.9%); From trUE magazine December 1964
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How to Make Delicious Seeded Dark Rye Bread Sandwich Rolls
The inspiration for this recipe came from a comment by our resident bread guru Kevin. He mentioned that he’s working on a rye ciabatta, and that sparked an idea in my mind. I started writing the recipe right away. Seeing what I made and what Kevin has posted on our Flick group I can say my bread is quite different. His one is definitely more of a ciabatta. Mine is more of a roll made using some ciabatta making techniques.
Still, it’s a great bread and it is made using one of my favourite doughs ever. It’s just another application for it if you don’t want to stick to making loaves. There is another version which was turned into a breakfast muffin that worked really well too.
That’s what breadmaking is all about for me – experimentation. There can be infinite adjustments made to any dough and it can be shaped and baked in every which way. And rarely will it fail because it’s so forgiving. No matter what you do it will still be at least edible in the end. And if you do it right, then it will look good too.
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Food Recipes 2020
Grilled Corned Beef & Swiss on Rye Sandwich
Grilled Corned Beef & Swiss on Rye Sandwich
In this kick butt sandwich, thin slices of corned beef are layered with Swiss cheese, pickles and only the BEST homemade, from scratch, scrum-diddly-umptious Russian dressing everrrr in between rye bread and then grilled. The cheese melts, the bread crisps and that dressing just oozes, covering evvvverything.
Ingredients:
FOR THE RUSSIAN DRESSING:
1/2 cup Mayonnaise
2 tablespoons Ketchup
1/2 to 1 teaspoon of Frank's Red Hot
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Paprika
1/4 teaspoon Kosher Salt
FOR THE SANDWICHES:
4 slices of Rye Bread
Butter
Russian Dressing
8 to 10 thin slices of Corned Beef
8 to 10 Pickle Slices
Cracked Black Pepper
4 slices of Swiss Cheese
Directions:
In a bowl combine the mayo, onions, ketchup, hot sauce, Worcestershire sauce, paprika and salt. Stir until smooth. Refrigerate until ready to use. Makes about 3/4 cup.
Heat a cast iron grill pan over medium to medium-high heat.
Butter two sides of the rye and slather a few spoonfuls of the Russian dressing on the inside of one slice. Next, layer the corned beef, pickles, black pepper, Swiss cheese and remaining slice of buttered rye.
Place the sandwich onto hot grill pan and cook for 3 to 4 minutes or until grill marks appear and the cheese has melted.
Cut in half and devour.
Adapted from:
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The best Jewish Sourdough Rye Bread Recipe | Foodgeek Baking
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A Jewish sourdough rye bread recipe as known from the delicatessens and sandwich shops of New York City. Amazing, crusty, soft crumb and with delicious caraway seeds.
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00:00 Teaser
00:11 Intro
00:20 Introduction
03:04 Mixing the dough
05:52 Stretch and fold
07:56 Divide & Pre-shape
09:08 Final shape
11:52 Baking
13:45 Crumb reveal
14:21 Eating
15:09 B-roll
15:49 Conclusion