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Old 12-31-2012, 07:30 AM   #21
Master Chef
luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,347
Just go here............ plenty of ideas !
just type A1 in the search engine.....

A.1. Steaksauce | Kraft Foods

My favorite from this source;
Shrimp a la Diabla

1 can (8 oz.) tomato sauce
7 arbol chiles, stemmed
2 Tbsp. A.1. Original Steak Sauce
2 Tbsp. oil, divided
10 cloves garlic, minced
1 large onion, chopped
2 lb. uncooked deveined peeled large shrimp
4 cups hot cooked rice
2 green onions, chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Blend first 3 ingredients in blender until smooth.

Heat 1 Tbsp. oil in large skillet on medium heat. Add garlic and onions; cook 5 min. or until tender. Remove from skillet. Heat remaining oil in skillet on medium-high heat. Add shrimp, in 2 batches; cook and stir 3 min. or until pink. Remove from skillet; cover to keep warm. Return garlic, onions and shrimp to skillet; stir in sauce mixture. Bring to boil; simmer on low heat 3 min. or until heated through.

Spoon over rice; serve topped with onions and sour cream.

Special Extra
Add more arbol chiles if you want to make the sauce spicier.

Serving Suggestion
Omit rice and serve as an appetizer. Make 16 appetizer servings.

Walk with the person who's searching for truth........ run from the person who says they've found it !
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Old 12-31-2012, 07:49 AM   #22
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Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,456
We like to have some alongside a good steak, too. Had it last night, in fact

I also like it on a burger with bacon and cheddar.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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sauce, steak

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