American Cooking: The Great West: Recipes

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Techniques for Home Canning
How to Handle Hot Chilies
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Texas Broiled Shrimp
Huevos Monterey (TORTILLAS BAKED WITH ARTICHOKE HEARTS AND CHEESE-TOPPED EGGS)
Cold, Boiled Artichokes with Tuna Mayonnaise
Guacamole with Chilies (AVOCADO DIP)
Angelenos (ANGELS ON HORSEBACK, CALIFORNIA STYLE)
Chile con Queso (CHEESE-AND-GREEN-CHILI DIP)
Crab-Olive Spread
Turcos (TINY DEEP-FRIED SPICED-BEEF TURNOVERS)
Texas Caviar (PICKLED BLACK-EYED PEAS)
Caraway Twists
Zucchini Victor
Cheese Balls
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Sopa de Albóndigas (SPICED MEATBALL SOUP)
Artichoke Soup
Bowl of the Wife of Kit Carson (TURKEY, CHICK-PEA AND GREEN CHILI SOUP)
Mormon Split-Pea Soup
Menudo (SPICY TRIPE-AND-PIG’S-FEET SOUP)
Dill Soup
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Beer Coleslaw
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Spinach and Bacon Salad
Lime-Gelatin Salad
Strawberry-and-Sour-Cream Dressing
Poppy-Seed Dressing
Yogurt-and-Honey Dressing
Apricot-Cream Dressing
Mayonnaise - Great West
Vegetables and Garnishes
Basque Sheepherders Potatoes
Stuffed Baked Potatoes with Sour Cream
Stuffed Baked Potatoes with Cheese
Hashed Brown Potatoes
Cebollas Rellenas (BAKED ONIONS WITH MEAT AND.CHILI STUFFING)
Calabacitas Agrias y Dulces (SWEET-AND-SOUR SQUASH)
Eggplant-Banana Casserole
Colache (VEGETABLE STEW)
Deep-fried Okra
Okra and Tomatoes
Coliflor Fria (COLD SPICED CAULIFLOWER SALAD)
Pinto Beans
Trappers Fruit
Ginger Fruit Kabobs
Chili Jelly
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Shrimp and Chilies with Sherry Sauce
Abalone Steaks
Crab Louis
Sole-and-Crab Mousse with Shrimp Sauce
Stuffed Flounder
Sand Dab or Rex Sole en Papillote
Fillet of Rex Sole Santa Monica
Pan-fried Trout
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Minted Trout
Cioppino
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Grapefruit Duck
Lemon Chicken
Chicken-Jalapeño Pancakes
Chicken Raphael Weill
Turkey Chili
Quail in Lemon-Wine Sauce
Spit-roasted Quail with Grapes
Spit-roasted Wild Ducks with Olives
Hearst Ranch Squab
Meats
Fresh Red Chili Sauce
Broiled Ham Steak with Cantaloupe
Vineyard Leg of Lamb
Lamb and Limas
Chuletas de Carnero con Piñones (LAMB CHOPS WITH PINE NUTS)
Lamb and Broccoli St. Francis
Carne Santa Fe (SPICED BRAISED BEEF)
Barbecued, Spareribs with Red Sauce
Red Pork Chili
Texas Chili con Carne
Zuñi Green-Chili Stew
Cowboy Short Ribs with Cornmeal Dumplings
Short-Rib Stew
Cornmeal Dumplings
Charcoal-broiled T-Bone or Porterhouse Steak
Olive Beef Stew
Rabbit in Tarragon Cream Gravy
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Green Corn Tamales
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Tostaditas (DEEP-FRIED CORN CHIPS)
Chorizo Flautas (ROLLED TORTILLAS WITH HOME MADE SAUSAGE FILLING)
Enchiladas de Jocoque (TORTILLAS FILLED WITH CHICKEN AND SOUR CREAM)
Stacked Cheese Enchiladas, New Mexico Style
Wheat Tortillas
Chimichangos Dulces (DEEP-FRIED WHEAT TORTILLAS WITH FRUIT FILLING)
Burritos and Chimichangos (ROLLED WHEAT TORTILLAS WITH BEAN-AND-POTATO FILLING)
Chiles Rellenos (BATTER-FRIED CHILIES WITH CHEESE FILLING)
Sopaipillas (DEEP-FRIED BREADS)
Salsa Cruda (UNCOOKED VEGETABLE SAUCE)
Southwestern Pizza
Jalapeño Chili Sauce
Red Tomato Taco Sauce
Poor Mans Butter (AVOCADO-AND-TOMATO SAUCE)
Ancho Sauce
Sourdough Cookery
Sourdough Starter
Sourdough Waffles
Sourdough Pancakes
San Francisco Sourdough Bread
Sources for Foods and Utensils
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Meats
Charcoal-broiled T-Bone or Porterhouse Steak
To serve 4 to 6
A 3 1/2- to 4-pound T-bone or Porterhouse steak, cut 2 inches thick
Salt
Freshly ground black pepper

   Light a 1- to 2-inch-thick layer of briquettes in a charcoal grill and let the coals burn until white ash appears on the surface.

   Broil the steak about 4 inches from the heat until it is done to suit your taste, turning it once with heavy tongs or with a kitchen fork inserted into the outer rim of fat. Broil it about 7 to 8 minutes on each side for rare steak, 9 to 10 minutes for medium, and 11 to 12 minutes on each side for well done.

   Transfer the steak to a heated platter, season it lightly with salt and a few grindings of pepper, and serve at once.


Customer: Login to Add Recipe Data to Diet Tracker
MM/DD/YYYY / /
Time :
Servings
Average Servings per Recipe is: 5
Add_RecipeNutrientData
Total Moisture: 1189.51652
Total Calorie: 2720.502
Total Protein: 375.72078
Total Total_Fat: 123.59652
Total Ash: 17.80738
Total Carbohydrate: 0.1279
Total Fiber: 0.0506
Total Sugar: 0.00128
Total Calcium: 0.358078
Total Iron: 0.02807206
Total Magnesium: 0.18735
Total Phosphorus: 3.332316
Total Potassium: 4.473722
Total Sodium: 0.905104
Total Zinc: 0.06562318
Total Copper: 0.0010399
Total Manganese: 7.7306E-05
Total Selenium: 0.0003825106
Total Vit_C: 0
Total Thiamin: 0.000867216
Total Riboflaven: 0.00382536
Total Niacin: 0.098007286
Total Panto_Acid: 0.005901798
Total Vit_B6: 0.010778582
Total Folate_Tot: 0.068034
Total Folic_Acid: 0
Total Food_Folate: 0.068034
Total Folate_DFE: 0.068034
Total CholineTot: 0.918022
Total Vit_B12: 0.03043
Total Vit_A: 0.001094
Total Vit_A_RAE: 5.4E-05
Total Retinol: 0
Total Alpha_Carot: 2.4E-05
Total Beta_Carot: 0.00062
Total Beta_Crypt: 5E-05
Total Lycopene: 4E-05
Total Lut_Zea: 0.000908
Total Vit_E: 0.00476208
Total Vit_D: 0.0017
Total Vit_D_IU: 0.051
Total Vit_K: 0.0224274
Total FA_Sat: 0.047296784
Total FA_Mono: 0.052548478
Total FA_Poly: 0.006359996
Total Cholesterol: 1.003


Breakdown By Ingredients:

A 3 1/2- to 4-pound T-bone or Porterhouse steak, cut 2 inches thick


Number of Grams: 1700
Total Moisture: 1189.49
Total Calorie: 2720
Protein: 375.7
Total Fat: 123.59
Total Ash: 17
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 357
Total Iron: 28.05
Total Magnesium: 187
Total Phosphorus: 3332
Total Potassium: 4471
Total Sodium: 595
Total Zinc: 65.62
Total Copper: 1.037
Total Manganese: 0.051
Total Seleneium: 382.5
Total Vit_C: 0
Total Thiamin: 0.867
Total Riboflavin: 3.825
Total Niacin: 98.005
Total Panto_Acid: 5.899
Total Vit_B6: 10.778
Total Folate_Tot: 68
Total Folic_Acid: 0
Total Food_Folate: 68
Total Folate_DFE: 68
Total Choline_Tot: 918
Total Vit_B12: 30.43
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 4.76
Total Vit_D: 1.7
Total Vit_D_IU: 51
Total Vit_K: 22.1
Total FA_Sat: 47.294
Total FA_Mono: 52.547
Total FA_Poly: 6.358
Total Cholesterol: 1003

Salt


Number of Grams: 0.8
Total Moisture: 0.0016
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 0.7984
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 0.192
Total Iron: 0.00264
Total Magnesium: 0.008
Total Phosphorus: 0
Total Potassium: 0.064
Total Sodium: 310.064
Total Zinc: 0.0008
Total Copper: 0.00024
Total Manganese: 0.0008
Total Seleneium: 0.0008
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

Freshly ground black pepper


Number of Grams: 0.2
Total Moisture: 0.02492
Total Calorie: 0.502
Protein: 0.02078
Total Fat: 0.00652
Total Ash: 0.00898
Total Carbohydrate: 0.1279
Total Fiber: 0.0506
Total Sugar: 0.00128
Total Calcium: 0.886
Total Iron: 0.01942
Total Magnesium: 0.342
Total Phosphorus: 0.316
Total Potassium: 2.658
Total Sodium: 0.04
Total Zinc: 0.00238
Total Copper: 0.00266
Total Manganese: 0.025506
Total Seleneium: 0.0098
Total Vit_C: 0
Total Thiamin: 0.000216
Total Riboflavin: 0.00036
Total Niacin: 0.002286
Total Panto_Acid: 0.002798
Total Vit_B6: 0.000582
Total Folate_Tot: 0.034
Total Folic_Acid: 0
Total Food_Folate: 0.034
Total Folate_DFE: 0.034
Total Choline_Tot: 0.022
Total Vit_B12: 0
Total Vit_A_IU: 1.094
Total Vit_A_RAE: 0.054
Total Retinol: 0
Total Alpha_Carot: 0.024
Total Beta_Carot: 0.62
Total Beta_Crypt: 0.05
Total Lycopene: 0.04
Total Lut_Zea: 0.908
Total Vit_E: 0.00208
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.3274
Total FA_Sat: 0.002784
Total FA_Mono: 0.001478
Total FA_Poly: 0.001996
Total Cholesterol: 0


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