BigLinda Recipe Reviews (Pg. 1) - (15965304)

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Marinated Flank Steak

Reviewed: Aug. 3, 2014
I have use this "base recipe" for skirt steak, making a few alternations. If you have a higher grade cut of meat, skirt vs. flank, you don't need to marinate as long. The cheaper the meat, the longer the marinade is my experience. Don't overcook, I do this in a skillet on stove top and sear it, then turn down gas to very low. Flip to other side, searing it on a higher flame, then turn down for another 4-5 minutes. All depends on your taste and the thickness of the cut. As always, let the meat rest prior to cross-cut slicing. Delicious with side of rice topped with avocado, fresh diced tomato and onion.
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Roasted Okra

Reviewed: Aug. 7, 2012
Best Okra I have ever eaten. I baked 10 minutes: dry, trimmed okra, dribbled with lime juice and added light Pam on the baking sheet. 400 degrees for 10 minutes or so. Broiled 10 minutes till fork tender then finished in a hot, dry skillet for another 10 minutes. Got nice brown grill marks in the pan, threw on a plate with Himalayan pink salt and it was THE BEST Okra I have ever eaten. zero slime, tender and flavorful. My husband is going back to the same farmers stand tomrrow and getting more okra. Another cook suggested the lime juice and no salt till done. Also, okra should be completely DRY. Wash it one day and eat it the next day, or if you trust the farmer, as I do, don't even wash it at all.
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Slow Cooker Lentils and Sausage

Reviewed: Feb. 25, 2012
Delicious! I made this with chicken broth and turkey kielbasa and mushrooms, but used the measurements. We have enjoyed it all week and have a few servings to freeze for easy dinners. Great for packed lunch, too!
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