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Kim M.
Kim B.

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Kim B

Grilled Cheese Sandwich

2 slices of bread
2 slices of American Cheese
Garlic Powder
1 Tomato sliced

1. Heat a cast iron frying pan or griddle to hot. By hot I mean that a drop of water dances on the skillet when dropped on it. This is the important part that I didn't know! Do not put any butter in the pan itself at this time.

2. Put a little mustard on one slice of bread. Lay the cheese slices on the bread and top with a tomato slice. Put the bread together and dot one side with butter. Turn it over (this is the messy part) and do the same to the other side. Sprinkle garlic powder on this side.

3. When the skillet has reached the right temperature, turn the garlic side into the pan. Let it cook for about two to three minutes pressing with a spatula if you like squashed grilled cheese. Before you turn the sandwich over, sprinkle it with garlic powder. Let it cook on the other side about two minutes. You know if you like it golden or burnt so do it your way.

I like this with cream of tomato soup that has a bit of fresh basil and
garlic in it.


Marinated New York Strip Steaks with Rice and Steamed Asparagus

Steak Marinade

a.. 1 ¼ cups salad oil
b.. 3/4 cup soy sauce
c.. 2 ¼ teaspoons salt
d.. 1/2 cup red wine vinegar
e.. 1 teaspoon crushed garlic
f.. 3/4 cup Worcestershire sauce
g.. 2 tablespoons dry mustard
h.. 1 tablespoon fresh ground black pepper
i.. 1 teaspoon dried parsley flakes
j.. 1/3 cup lemon juice

Prepare this marinate at least 6 hours in advance of use to allow the flavors to develop. Always marinate meat for 6 -8 hours or overnight. Once you have removed the meat from the marinade, place the marinade in a saucepan and bring to a boil. Cool marinade slightly, and use to baste during the cooking process. Mop it on before serving.

Place the meat on the grill, searing both sides and cooking on low heat until done to taste (I recommend medium rare)

Prepare 2 cups of rice, 1 cup white rice and one cup brown rice (together).

Bring two cups of chicken broth (not water) to a boil and add the rice so that all is covered by the broth. Cover and simmer for 18 minutes. Add a tablespoon of butter if desired.

Take ½ pound of fresh asparagus and cut about ¾ of an inch off the bottom. Place ¾ cup of water in the bottom of your steamer and bring to boil. Add asparagus and cover. Only boil for about 4 minute until bright green.


Kim M.

Hot Pizza Dip

1 pkg. (8ozs.) cream cheese, softened
1 tsp. dried Italian seasoning
1 cup (4ozs.) shredded mozzarella cheese
¾ cup (3ozs) shredded Parmesan cheese
1 can (8ozs.) pizza sauce
2 Tbs. chopped green bell pepper
2 Tbs. Green onion slices

Preheat oven to 350 degrees.
Combine cream cheese and Italian seasoning and spread onto the
bottom of a shallow baking dish.
Combine mozzarella and Parmesan cheeses. Sprinkle half of the
mixture over the cream cheese.
Spread the pizza sauce over the cheese mixture.
Sprinkle with remaining cheese mixture.
Top with bell pepper and green onion.
Bake 15-18 minutes or until bubbly.
Serve with breadsticks, cut up bread, or vegetables.


Cajun Jambalaya

1 1/2 pounds unpeeled medium-size fresh shrimp
2 tablespoons vegetable oil
1 carrot, scraped and cut into thin strips
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery

3 cloves garlic, minced
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 (8 ounce) can tomato sauce
1 1/4 cups water
1 cup long-grain rice, uncooked
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon sugar
1/2 cup chopped fresh parsley
1/8 teaspoon hot sauce (optional)

Peel and devein shrimp. Cook shrimp in hot oil in Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill. Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 9 ingredients. Bring mixture to a boil; cover, reduce heat and simmer 45 minutes or until rice is tender and most of liquid is absorbed, stirring frequently. Stir in shrimp and parsley simmer 10 minutes or until mixture is thoroughly heated. Add hot sauce, if desired.

Yield: 4 servings.



1/2 lb. butter
1 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
2 eggs
1 tsp. vanilla
1/2 pint sour cream (8 oz.)

Cream butter and sugar; add salt, baking powder and soda. Add flour and eggs. Mix well. Add vanilla and sour cream. Spread 1/2 of batter in greased 8x11" pan. Sprinkle half of topping mixture on batter. Spread remaining batter on topping mixture (it will be a little hard to spread--use rubber spatula); sprinkle on remaining cinnamon topping mixture.

Cinnamon Topping

1/3 cup brown sugar
1/4 cup regular sugar
1 cup chopped nuts
1 tsp. cinnamon

Bake in 350 degree oven for 40 minutes. Cut into squares; Serve warm


Golabki (Cabbage Roll-Ups) - pronounced "ga-lub'-ka"

1 large head of cabbage,center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
1/2 stick of butter or margarine

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauted onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.