Posted on 22 July 2011 by KWBG
Easy Taco Salad by BDM
Brown in frying pan: 1 lb ground beef, drain and return to pan.
Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.
Continue cooking until heated through.
Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture
sliced black olives
shredded cheddar cheese
Serve with ranch salad dressing
Teriyaki Sauce for Grilling by CK
2 cups soy sauce
1 cup sugar
1 T molasses (optional)
1 oz dry sherry or bourbon
1 T freshly grated ginger
2 cloves garlic, grated
1 tsp Accent (optional)
Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.
Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.