HAPPY HANUKKAH (Chanukah)

CookingWithCarlo.com ^ | Dec. 18, 2003 | Carlo3b Dad, Chef, Author

[carlo3b]

I'd sooner eat dried leaves :)

Spit it out. Just eat the good one and walk to the mall and back.. My kind of woman.. LOLOL

[Betteboop]

That would about do it, too!!!

[1st-P-In-The-Pod]

Mmmmmm Thank you!

[nonliberal]

Thank you for posting these. I am not a very good cook but in Iowa, if you can't throw it on the grill, it just is not worth cooking.

[carlo3b]

HOLIDAY LICORICE BISCOTTI

Make these with the kids and get a great memory as well as a great treat.. Merry Christmas.. :)

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon anise seeds crushed
• 2 extra large eggs
• 1 tablespoon lemon juice
• 1/4 teaspoon anise extract

Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
1) Combine flour, sugar, anise seeds, baking powder, baking soda and salt.
2) Whisk together eggs, lemon juice and anise extract and add to dry ingredients. Mix well.
3) Divide dough in half. Shape each portion into a 10-inch log.
4) Place logs about 4 inches apart on cookie sheet.
Bake for 25 to 30 minutes until lightly browned. Cool just enough so that the logs can be handled.
Cut each log diagonally into 1/2 inch slices. Lay the slices on an ungreased cookie sheet. Bake for 10 to 15 minutes until dry and crisp.

Variations
Almond Biscotti - add 1 cup chopped almonds and 1/2 teaspoon almond flavoring instead of anise seeds and extract
Chocolate Chip - add 1 cup of chocolate chips or mini chocolate chips and 1 teaspoon vanilla extract

Mini M&M - add 1 cup of mini M&Ms and 1 teaspoon vanilla extract

Spice - use basic recipe but add 1 1/2 teaspoons cinnamon and 1 teaspoon nutmeg.

[carlo3b]

 
LowCarb Marinated Lemon Sirloin Steak

• 1 pound steak, your choice of cuts, I use top Sirloin
• 1 tsp. finely shredded lemon peel, (lemon zest)
• 1/2 cup lemon juice
• 1/3 cup pure olive oil, or vegetable oil
• 2 Tbls. sliced green onion
• 4 tsp. Splenda
• 1 1/2  tsp. sea, or Kosher salt
• 1 tsp. Worcestershire sauce
• 1 tsp. prepared mustard
• 1/8 tsp. pepper


1) Score fat edges of steak. Place meat in a shallow baking dish.
2) Combine remaining ingredients. Pour over steak.
Cover; let stand 4 hours in the refrigerator or overnight, turning steak several times.
3) Remove steak from marinade, reserving marinade. Pat excess moisture from steak with paper towels.
4) Grill steak over medium-hot coals for 17 to 20 minutes. Turn; cook for 15 to 17 minutes more for medium-rare.

Heat reserved marinade on grill.