Kitchen Resources | Videos
- Chicken Strip Comparison w/ Ken Wilkins
- Lent Specials w/ Ken Wilkins
- Recipe: Sweet Italian Green Beans
Enjoy a simple serving of cooked green beans, or turn them into a delicious and flavorful side dish! These recipes use the following product:
#142901 6/#10 Italian Cut Green Beans.
Contact your CRS OneSource Sales Rep to order today!
Italian Cut Green Beans
- Heat entire contents of the canned green beans. Drain.
- Place a pat of butter in the bottom of a serving bowl and add DRAINED green beans, stirring gently until butter is melted.
- Sprinkle with Parmesan and thyme, or other favorite spices, and serve.
Sweet Italian Green Beans
4 slices bacon
3 green onions, chopped
2 cloves garlic, chopped
2 (15 oz) cans green beans, drained
1 (14.5 oz) can Italian-style diced tomatoes
1 pinch dried basil
1 pinch dried oregano
1/4 cup brown sugar
- Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from heat.
- In a saucepan, combing the green beans, tomatoes, basil, oregano, and brown sugar. Crumble in the bacon, and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.
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- Recipe: Grilled Marinated London Broil
Grilled Marinated London Broil
- Below is approximately enough to do 2 lbs of product (Flat Iron CRS #19173 8 ounce)
- 4 tablespoons balsamic vinegar
- 4 tablespoons fresh lemon juice (2 large lemons)
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- ⅔ cup olive oil
- 1 teaspoon pepper
- ½ teaspoon dried hot red pepper flakes
- 1 bay leaf, if available, crumbled
- 1 medium sweet yellow onion, finely chopped
- 4 large garlic cloves, minced
Mix above products and along with steaks, put in an airtight container allowing to marinate for 3-4 hours in refrigerator.
After marinating, pull steaks, char broil, and cut into 1/4” slices across the grain.
Serve on platter with CRS #30641 Redskins/Vegetables, CRS #30622 Mediterranian, CRS #30675 Baby Bakers or any other combinations of frozen vegetable we have available.
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- Steaks: T-bone vs. Porterhouse
All Porterhouses are T-bones…
For a T-bone steak to qualify as a porterhouse, the filet side is required to be at least 1.25 inches wide. This width is measured from the bone to the widest point on the filet side. Porterhouses comes from the rear of the short loin, where the tenderloin is widest. The result is an incredibly hefty cut of steak. Many porterhouses weigh about 24 ounces and are served at steakhouses as meals for two.
…but not all T-bones are Porterhouses.
If a T-bone’s filet falls short of the 1.25-inch mark, it can only be labeled as a T-bone steak, not a porterhouse.Continue reading →