Recipes
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Anthony's Hamburgers
One lb. Ground beef
1/2 of one medium onion, peeled and chopped
2 - 3 T. Anthony's Steak Spice Original Variety
1/4 cup of rinsed and chopped parsley (optional)
In a large bowl, mix all ingredients well. Form each hamburger into patties of the desired size. (Hint: To patty evenly, make a ball of the mix and place between two sheets of waxed paper, and flatten with a plate.) Spoon two tablespoons of oil in a frying pan and cook to desired doneness.

Bobbi's Baby Red Potatoes
15 to 20 baby red potatoes
1 T. olive oil
2 T. Anthony's Steak Spice Original Variety
Paprika
Preheat oven to 400 degrees.
Scrub and cut baby red potatoes in half.
Roll them in the olive oil in a bowl. Sprinkle Anthony's Steak Spice over them and roll them to mix well. Place in a 9 x 13 inch baking dish. Sprinkle lightly with paprika. Cover with aluminum foil. Bake at 400* for 55 min. Uncover during the last five to ten min. of baking to allow the paprika to brown them. Great for leftovers heated in the microwave the next day (if you have any left!)

Steak for Two
1 large piece of steak
6 T. oil of your choice
1 to 2 T. Anthony's Steak Spice Original Variety
Cut steak in half. Wet each piece of steak on both sides with oil. Sprinkle Anthony's Steak Spice on both sides of the steak. Add 3 T. oil in frying pan and heat to medium high and cook steaks covered or uncovered to desired doneness, turning steaks once.
Hint: Cook covered for well done.
(Chicken breasts and pork chops are the same recipes and instructions as the steak recipe above.)

Anthony's Meatloaf
1 1/2 lb. Ground beef
2 eggs
1/2 cup bread crumbs
1 medium onion, peeled and finely chopped
1/2 cup rinsed and finely chopped parsley
1 medium peeled and finely chopped potato
2 - 3 T. Anthony's Steak Spice Original Variety
Preheat the oven to 400* for 10 min.
In a large bowl mix all ingredients.

Oil the sides and bottom of a bread pan with olive oil.
Pour the mix into the pan and press with fingers to pack.
Bake covered at 400* for 40 -50 min.
(Optional: Broil after baking for 5 - 7 min. to darken.)

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Roasted Chicken
4 to 5 lb. Whole chicken
5 to 6 baby onions, peeled
3 T. olive oil
1 1/2 T. Anthony's Steak Spice (Original, Granulated, Mild Cajun or Spicy Cajun Variety)
Preheat oven to 350* for 10 min.
You may want to trim off the skin of the chicken with meat scissors, if you do not like the fat.
Put the chicken in a baking dish and apply the oil around it with a pastry brush. Sprinkle with Anthony's Steak Spice and decorate with onions. Bake at 350 * for one hour and 45 min.

Pot Roast (with beef chuck roast)
8 to 10 lbs. Beef chuck roast
3 medium or 1 1/2 large onions, peeled and quartered in 1/4 inch slices.
4 to 5 large (or 8 medium) peeled carrots, cut into 1 1/2 inch pieces
5 to 7 celery stalks, cleaned and ends trimmed
5 to 7 medium (or 4 large) potatoes, peeled and cut into 1 1/2 inch pieces
3/4 cup oil of your choice
3/4 cup water
4 T. Anthony's Steak Spice Original Variety
(Optional: 1 cup red wine - I use Bordeaux.)
Preheat oven to 400*.
In large baking dish put the roast and add the cut vegetables around the roast.
Pour oil over the roast and water in the bottom of the pan.
Pour the wine in the bottom of the pan.
Sprinkle Anthony's Original Steak Spice all over the meat and vegetables.
Bake covered for 1 1/2hours to 1hour and 45 min., and then uncover for an additional 10 min.

Quick Vegetable Soup (Serving for 4)
Meat is optional
Ground beef, stew meat, cooked bacon, etc.
One 28 oz. Can of diced tomatoes
One 14 oz. Can of beef broth
3 1/2 cups of water
3 medium potatoes, peeled and diced into 1/2 inch cubes
2 cups peeled and sliced carrots
1/2 can of peas (14 oz. Can)
2 stalks celery, sliced
2 1/2 T. Anthony's Steak Spice Original Variety
1 1/2 T. olive oil
Add all items in large soup pot and boil two min. Cook on low heat until all vegetables are tender. Approx. 25 min.

Mediterranean Spicy Rice
Serves four.
1 cup Uncle Ben's Converted Rice
2 cups water
1 1/2 tsp. Salt
3/4 cups light olive oil
6 - 7 large garlic cloves, peeled and chopped
1 green bell pepper cut in strips 3/4 inches wide
1 tomato, peeled and diced
2 T. Anthony's Steak Spice Spicy Cajun Variety
3/4 of a medium onion, peeled and chopped
1/2 of a 15 oz. Can of peas
In a medium saucepan, boil the water and add salt. Let it boil for 30 seconds. Add the rice and cook it on medium for 8 minutes. Simmer for 15 minutes. In a large frying pan, put the oil and heat on medium heat. Add the garlic, green pepper strips, diced tomatoes, chopped onions and the Spicy Cajun Variety. Cook 7 - 9 min. or until all is tender. Add the rice to this mixture and stir well.

Chicken for Two
2 large boneless, skinless chicken breasts, cut into 1/2 inch wide strips
6 T. light olive oil or the oil of your choice
2 1/2 T. Anthony's Steak Spice Mild Cajun Variety
In a medium-size bowl, add the chicken pieces, the oil and the Mild Cajun Variety and stir well to thoroughly mix the spices. Then place the chicken mixture in a large frying pan and cook on medium heat
7 - 10 minutes until tender.

Stan T.'s Pork Roast
1 jar sauerkraut
1 jar applesauce
3 - 4 lb. Pork roast
1 1/2 T. Anthony's Steak Spice Original Variety
Place the drained sauerkraut in the bottom of a baking pan. Place the roast of top of the sauerkraut. Then sprinkle 1 1/2 T. Anthony's Steak Spice Original Variety on top of roast. Then pour the applesauce all over the roast. Cover with an aluminum foil tent to prevent burning.
Bake at 350* for 3 1/2 to 4 hours.

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Marlene's Famous Chicken
3 to 4 lb. cut-up chicken
2 eggs
1 1/2 T. Anthony's Steak Spice Spicy Cajun Variety
Bread crumbs
2T. Parmesan Cheese
Mix together the bread crumbs, Anthony's Steak Spice Spicy Cajun Variety, and the parmesan cheese. Lightly beat the eggs. Roll each piece of chicken in the eggs and then in the Anthony's Steak Spice Spicy Cajun Variety mixture.
Bake uncovered at 350* for 45 -55 min.

Bill's Beautiful Sausage Patties
2 lb. Bulk sausage
2 T. Anthony's Steak Spice Original Variety
Pour 2 - 3 T. Anthony's Steak Spice Original Variety on top of the sausage and mix thoroughly together.
Form into patties of desired size and fry until done.

Mom's Green Bean Casserole with Anthony's Steak Spice Original Variety
5 cans of French style green beans, drained and placed in a large bowl
5 cans of mushroom soup, the white variety
1 large onion, chopped
1 1/2 T. Anthony's Steak Spice Original Variety
Mix the onions, soup and 1 1/2 T. Anthony's Steak Spice Original Variety together. Then fold into the green beans. Pour into a lightly oiled large baking dish.
Bake for 35 - 40 minutes until hot.

Sandy's Marinade
1 can of beer (any kind)
1 T. Anthony's Steak Spice Granulated Garlic Variety
1 T. Anthony's Steak Spice Original Variety
1 T. Anthony's Steak Spice Spicy Cajun Variety
1 t. paprika
2 T. tomato-based barbecue sauce (not the Smoky kind)
Stir all ingredients together. Marinate chicken or steak or any kind of meat to be barbecued in a bowl in the refrigerator or in a zipper plastic bag in the refrigerator for 20 minutes or even longer!
Place meat on barbecue grill. Occasionally baste with leftover sauce as meat is cooking.
Note: Before starting to marinate the meat, set aside some sauce to use as a dipping sauce for the meat at the table after cooking. Do NOT use marinade sauce in which raw meat has been marinated for a dipping sauce! Enjoy!

Cathy's Pork Loin
One pork tenderloin
Anthony's Steak Spice Original Variety
Preheat oven to 350 degrees.
Set meat on cutting board. Horizontally slice back the top layer of fat of pork loin. Insert five or six cloves of peeled garlic into the pork. Replace the "blanket" of fat back over the meat. Roll the entire pork loin in a layer of Anthony's Steak Spice Original Variety. Bake as recommended according to weight of meat at 350 degrees.

Bobbi's Chip Dip
16 oz. small curd cottage cheese
8 oz. sour cream
1/2 t. Worchestershire Sauce
1 1/2 t. Anthony's Steak Spice Granulated Garlic Variety
Combine all ingredients and mix on low with mixer. Chill. Serve with potato chips. Enjoy!

Arleen's Dipping Oil with Anthony's Steak Spice Original Variety
Five tablespoons olive oil
1 1/2 tsp. Anthony's Steak Spice Original Variety
French bread baguette
Preheat oven to 400 degrees. Wrap French bread baguette in aluminum foil and heat in oven for 8 to 12 minutes. Stir together the olive oil and Anthony's Steak Spice Original Variety.
Cut bread into 1 inch slices or chunks for dipping.

Arleen's Dipping Oil with Anthony's Steak Spice Granulated Garlic Variety
Five T. olive oil
1 1/2 tsp. Anthony's Steak Spice Granulated Garlic Variety
French bread baguette
Preheat oven to 400 degrees. Wrap French bread baguette in aluminum foil and heat in oven for 8 to 12 minutes. Stir together the olive oil and Anthony's Steak Spice Granulated Garlic Variety.
Cut bread into 1 inch slices or chunks for dipping.

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Arleen's Dipping Oil with Anthony's Steak Spice Spicy Cajun Variety
Five T. olive oil
1 1/2 tsp. Anthony's Steak Spice Spicy Cajun Variety
French bread baguette
Preheat oven to 400 degrees. Wrap French bread baguette in aluminum foil and heat in oven for 8 to 12 minutes. Stir together the olive oil and Anthony's Steak Spice Spicy Cajun Variety.
Cut bread into 1 inch slices or chunks for dipping.

Croutons de Pierre
One loaf of French Bread
2 cups olive oil
4 T. Anthony's Steak Spice Original Variety
Preheat oven to 400 degrees. Cut French bread into crouton-type chunks.
Mix together the olive oil with Anthony's Steak Spice Original Variety.
Pour mixture over the croutons and stir well until all the chunks are coated.
Bake on cookie sheet at 400 degrees for 13 or 14 minutes or until crunchy.

Bobbi's Chili #1
2 lbs. Ground beef
1 large white onion, diced
2 large cans (32 oz) Chili Beans
2 large cans (28 oz) Tomatoes, either whole or cut up
1 can stewed tomatoes (optional)
1 can Tomato Paste (not tomato sauce)
1 1/2 T. Anthony's Steak Spice Mild Cajun Variety
Brown ground beef and diced onion in skillet until done. Drain. Set aside.
In six quart soup pot, stir together chili beans, tomatoes, tomato paste and two cans of water.
Add drained beef and onion mixture. Stir well. Bring to a boil and lower heat to simmer.
In a small bowl, mix together two T. flour and the 1 1/2 T. Anthony's Steak Spice Mild Cajun Variety. Then add by teaspoonful to chili mixture, stirring well to blend.
Bring chili to a boil, while stirring constantly. Then lower to low heat and let simmer for one hour to five hours. The longer, the better, Stir every half hour to keep bottom from sticking.

Bobbi's Chili #2
2 lbs. Ground beef
1 large white onion, diced
2 large cans (32 oz) Hunt's Chili Beans
2 large cans (28 oz) Tomatoes, either whole or cut up
1 can stewed tomatoes (optional)
1 can Contadina Tomato Paste (not tomato sauce)
1 1/2 T. Anthony's Steak Spice Spicy Cajun Variety
Brown ground beef and diced onion in skillet until done. Drain. Set aside.
In six quart soup pot, stir together chili beans, tomatoes, tomato paste and two cans of water.
Add drained beef and onion mixture. Stir well. Bring to a boil and lower heat to simmer.
In a small bowl, mix together two T. flour and the 1 1/2 T. Anthony's Steak Spice Spicy Cajun Variety. Then add by teaspoonful to chili mixture, stirring well to blend.
Bring chili to a boil, while stirring constantly. Then lower to low heat and let simmer for one hour to five hours. The longer, the better, Stir every half hour to keep bottom from sticking. This make a lot of chili!
(Note: You can make a third kind of chili with the recipe above by mixing 3/4 T. Anthony's Steak Spice Spicy Cajun with 3/4 T. Anthony's Steak Spice Mild Cajun!)

Tony's Curry Chicken
5 cloves garlic, peeled and chopped
12 chicken drumsticks
1 cup and 1 oz. Olive Oil
1 cup water
1/4 cup Anthony's Steak Spice Curry Blend Variety
Preheat oven to 400 degrees.
Chop peeled garlic, (about 1/4 cup chopped garlic).
Add Olive Oil and water to a deep baking pan along with 1/4 of the garlic. Mix together well.
Cut the skin off drumsticks (This step is optional.) Place in pan of oil/water mixture. Sprinkle 1/8 of a cup of Anthony's Steak Spice Curry Blend Variety on one side of the drumsticks. Then turn over and sprinkle the rest on the other side. Sprinkle in the rest of the garlic.
Cover with aluminum foil and bake for 35 minutes. Then uncover and bake for an additional 35 minutes or until chicken is done. Serves: 6

Curried Peas
2 14 oz. Cans of peas
1/2 medium onion, cut up in wedges
3 1/2 T. Anthony's Steak Spice Curry Blend Variety
2 T. Olive Oil
Stir all ingredients together. Microwave covered for 10 minutes. Stir after five minutes, and then microwave for the rest of the time. Enjoy!


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Curry Blend Rice
1 cup rice
2 1/4 cups water
1/2 t. salt
Bring water and salt to a boil. Add rice. Simmer for 20 minutes.
3/4 olive oil (or any oil)
7 large cloves garlic, peeled and coarsely chopped
One large green bell pepper, sliced and then each slice cut in half
1 medium onion, peeled and then sliced into small wedges
1/2 cup of canned peas (optional)
One medium tomato
2 T. Anthony's Steak Spice Curry Blend Variety
In a large frying pan heat 3/4 cup olive oil or other oil. Then add onion wedges to the hot oil. Stir and cook on medium heat for 2 minutes. Then add green bell peppers and garlic. Cook covered until tender. Stir occasionally.
First peel a tomato by putting it in boiling water for one minute. Dice the peeled tomato and add to the other ingredients after they have cooked until tender. Add 2 T. Anthony's Steak Spice Curry Blend Variety to the frying pan ingredients. Stir and cook for 2 more minutes.
Stir rice and frying pan ingredients together in a large bowl to blend. Serve and enjoy!

Sandy's "Company's Coming" Dipping Oil
1 T. Minced Garlic
1/4 cup extra virgin olive oil
1 T. Anthony's Steak Spice Original Variety or Granulated Garlic Variety
French Bread Baguettes or Bread of your choice
Add about a tablespoon minced garlic to 1/4 cup olive oil. (Amount will vary depending on how many bread slices you dip) Add equal amounts of Anthony's Steak Spice and garlic. (You can use either Anthony's Steak Spice Original Variety or Granulated Garlic Variety.) Combine the olive oil, garlic and spice in a small skillet or pan. Heat until garlic begins to darken. Remove from stove and let set for a few minutes. (Be careful to watch the olive oil, which heats up quickly.)
Serve warm with French Baguette slices or your choice of bread. (Optional: Toast small bread slices under the broiler before dipping!)

Bobbi's Baked Salmon
Preheat oven to 400 degrees.
Salmon filets (1/2 pound per person)
Anthony's Steak Spice Original Variety or Granulated Garlic Variety
Butter (optional)
One lemon
One green bell pepper, diced or chopped
One half large onion, diced or chopped
Make an aluminum foil pouch and place it in a baking dish. Place salmon on foil, skin side down. Cut lemon in half and squeeze juice over the fish. Cover the fish with diced bell pepper and diced onion. Then put dots of butter on top of this. (This is an optional step. You can have butter or not!) Finally sprinkle one and one-half teaspoons Anthony's Steak Spice Original Variety or Granulated Garlic Variety on top of everything. Seal the pouch with a fold.
Bake at 400 degrees for 30 or 35 minutes depending on the thickness of your filet.

Nick's Toasted Cheese Sandwich
3/8 t. Anthony's Steak Spice Spicy Cajun Variety
2 T. butter, softened
Two pieces of bread per sandwich
One and a half slices of mild or regular cheddar cheese for each sandwich
Mix Anthony's Steak Spice Spicy Cajun Variety into the softened butter. Butter both sides of the bread with the butter mixture. Place in skillet with sliced mild cheddar cheese in between the two slices. Heat on medium covered only until the cheese begins to melt and the bottom slice is lightly browned. Turn over and brown other side. Be careful not to burn your bread!

Jen's Toasted Cheese Sandwich
3/8 t. Anthony's Steak Spice Original Variety
2 T. butter, softened
Two pieces of bread per sandwich
One and a half slices of mild or regular cheddar cheese for each sandwich
Mix Anthony's Steak Spice Original Variety into the softened butter.
Butter both sides of the bread with the butter mixture. Place in skillet with sliced mild cheddar cheese in between the two slices. Heat on medium covered only until the cheese begins to melt and the bottom slice is lightly browned. Turn over and brown other side. Be careful not to burn your bread!

Tony's Italian Salad Dressing
1 t. ketchup
1/2 cup olive oil
1/4 cup apple cider vinegar
2 t. parmesan
2 t. Anthony's Steak Spice Original Variety
3 t. packed, leveled brown sugar
1/2 small lemon, squeezed
Mix all ingredients together well. Shake. Serve in a measuring cup or something pourable. Let guests pour their own amount on their salad.
Salad suggestion: Mix head lettuce pieces with cleaned spinach leaves and red leaf lettuce. Add sliced carrots and sliced red onion. Serve with or without diced tomatoes.

Tony's Tapenade
3 cans black olives (6 oz. Size)
3/4 cup extra light olive oil
3 T. minced garlic
1/4 cup Anthony's Steak Spice Granulated Garlic
Drain olives. Put in large mixing bowl. Mash with potato masher until olives are extra finely diced. Add olive oil. Stir slowly with whisk. Sprinkle in Anthony's Steak Spice Granulated Garlic Variety. Whisk again. Cover with plastic wrap. Refrigerate for at least one hour to marinate. Stir before serving. Makes FOUR cups!
Serving suggestions: sliced baguettes, Italian bread or your favorite cracker.

Bobbi's Twice Baked Potatoes
One potato per person
One pkg. cream cheese (softened) for every eight potatoes
1/2 cup butter, softened
2 T. Anthony's Steak Spice Granulated Garlic
3/4 cup mild cheddar cheese
Preaheat oven to 450 degrees.
Wrap each potato in aluminum foil. Bake potatoes in 450 degree oven for one hour or until done. Let them cool slightly. Then cut each potato lengthwise. Scoop out the potato into a large mixing bowl. (Carefully place the potato skin in aluminum foil onto a serving platter.) Add cream cheese, butter and Anthony's Steak Spice Granulated Garlic and mix on low with electric mixer. Spoon mixture into the potato skin "boats." Place on baking sheet. Sprinkle cheddar cheese on top of each potato. Bake in 450 oven for 25 minutes to melt the cheese and warm up the potatoes again. (You can place in the refrigerator until ready to bake when company arrives.) Plan plenty of time to make these because this is time-consuming, but is worth the work!



Wild Game

Excellent Elk!
1/2 lb. elk per person, cut into cubes or slices
1/2 cup flour
2 t. Anthony's Steak Spice Original Variety
Oil for the skillet
With a fork or a whisk mix together Anthony's Steak Spice Original Variety and flour. Dredge the elk through the mixture and drop into hot oil. Fry until desired doneness. Enjoy!

Bob's Great Goose!
One goose or goose breast
One large jar of pepperoncinis
3 1/2 to 4 T. Anthony's Steak Spice Original Variety
2 cans beer
Parboil the goose 15 - 20 minutes, occasionally skimming off the fat. Pour off any remaining fat. Pull off the meat and cut or slice up into 1/2 inch thick pieces. Place meat in the crock pot with jar of pepperoncinis and the juice from the jar. Add Anthony's Steak Spice Original Variety and beer. Stir to mix pepperoncinis, juice, Anthony's Steak Spice Original Variety and beer. Cook for four hours on high or on low for eight hours.

Delicious Duck
One uncooked duck breast
1/4 cup oil
1/4 cup water
1/2 onion, shredded
1/4 cup lemon or lime juice
2 T. Anthony's Steak Spice Granulated Garlic Variety or Spicy Cajun Variety
One pound uncooked bacon strips

Cube the uncooked duck breast into one-inch cubes. Combine oil, water, onion, lemon or lime juice and Anthony's Steak Spice Granulated Garlic Variety or Anthony's Steak Spice Spicy Cajun Variety. Mix well. Marinate in a zipper plastic bag for 24 hours. Using toothpicks, wrap raw bacon around the duck cubes and grill on barbecue grill.

Anthony's Steak Spice
503-492-1376
Revised January, 2007
www.anthonyssteakspice.com
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