| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 Tasse | Pace Picante Sauce |
| 2 Esslöffel | olive oil |
| 2 Esslöffel | Balsamic vinegar Or |
| 1 Esslöffel | red wine vinegar |
| 1/2 Teelöffel | Dried oregano, crushed |
| 1 | cloves garlic minced |
| 3/4 x ca. 450 g | Deli roast beef, sliced 1/4" thick, cut into short, thin strips |
| 1 mittel | Tomato, seeded and diced |
| 1 mittel | Cucumber, cut lengthwise into quarters, seeded and thinly sliced |
| 1 mittel | Red or green bell pepper, or 1/2 each, cut into short, thin strips |
| 1 Tasse | celery thinly sliced |
| 1 Tasse | Short, thin red onion strips |
|
Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce.
|
|
Anmerkungen zum Rezept:
|
