Kuhn's Market - Recipes

Ingredients: 1/3 cup soy sauce 1/3 cup lemon juice 1/2 cup olive oil 1/4 cup Worcestershire sauce 1 tablespoon minced garlic 2 tablespoons Italian seasoning 1 teaspoon pepper 1/2 teaspoon salt Pinch of red pepper 2 pounds London broil Preparation: Add the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, and salt and pepper to a large gallon bag. Add the steak and let marinade for 2 hours or overnight. Preheat the broiler to high heat. Remove the steak from the marinade and put in a baking dish. Broil for 5-6 minutes and then flip to the other side and broil for 3-4 minutes until it reaches an internal temperature of 140 for medium. Let the steak rest for 10 minutes and slice.

  Ingredients: - One full rack St Louis style ribs - Dry rub – favorite brand or your own recipe - One bottle Sweet Baby Ray’s Original Barbecue Sauce   Preparation: Pre-heat the oven to 300 degrees.   Apply dry rub to both side of the ribs.   Bake the ribs in the pre-heated oven for 3 hours.   Finish cooking the ribs on the grill over medium heat for a smokey finish.   Warm the barbecue sauce slightly, then slather it over the cooked ribs for a fall off the bone delicacy. Serve with baked beans and an ear of fresh corn.   A slice of watermelon completes a delicious, savory meal.

Ingredients: Poached Peaches: 1 cup sugar 1 cup water 1 vanilla bean, sliced open (or 1 teaspoon vanilla extract) 4 large peaches, firm Sauce: 3 cups raspberries 2 tablespoons powdered sugar 1 tablespoon fresh lemon juice Serve with: Vanilla ice cream Preparation Poached Peaches: Combine sugar, water, and vanilla bean in a pot over medium heat. Stir until the mixture boils. Cover and boil for 5 minutes. Turn off the heat. If using extract instead of vanilla bean, do not add the extract after boiling the mixture. Resume mixture to a simmer. Cut peaches in half and remove the pits, add peach halves to simmering syrup. Poach peaches for 2-3 minutes on each side until soft. Remove them from the syrup and cool until you can handle them. Once cooled, gently remove the skins. Cool the syrup and pour over the peaches, refrigerate for up to 24 hours. Raspberry Sauce: Puree raspberries and sugar in a blender. Press through a sieve to remove seeds and refrigerate. To Serve: Place a scoop or two o...

  Ingredients: 4 ears of corn, husks removed 1 tablespoon avocado oil 1/3 cup mayonnaise 1/2 teaspoon chipotle chili powder 1/2 lime, juiced 1/2 cup Cotija or Parmesan cheese, finely grated Fresh cilantro, finely chopped Preparation: Preheat the grill to medium-high heat. Brush each ear of corn with avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides. Remove the corn and let it cool. In a bowl mix the mayo, chili powder and lime juice. Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle. Brush the corn all over with the mayo mixture and then roll it in grated cotija or Parmesan cheese. Sprinkle on some cilantro and enjoy.

Ingredients: 1 1/2 lb. Beef ground round 1 medium size onion, diced 2 – 15 oz. cans crushed tomatoes 2 tablespoons chili powder 2 tablespoons garlic powder Salt & pepper to taste 3 cups elbow macaroni Preparation: In a large skillet, place the onion, salt, pepper, garlic powder and beef. Brown the mixture completely, drain any excess drippings. Add the crushed tomatoes and chili powder and allow the ingredients to simmer, then set them aside. Boil the macaroni according to the directions on the box. Drain the macaroni and add it to the meat mixture. Mix it well and cook it on high for 5 minutes, plate and serve. Add a salad as a side dish for a great mid-week dinner.

Ingredients: 1 - 3.4 oz box instant vanilla pudding 1 1/2 cups whole milk 1 cup sour cream 1 angel food cake 1 - 21 oz can strawberry pie filling 1 - 8 oz Cool Whip 3 tablespoons sliced almonds Preparation: In a medium mixing bowl, whisk together the vanilla pudding, milk, and sour cream until smooth. Set aside. Cut the angel food cake into 1-inch cubes and then evenly layer half of it into the bottom of the baking pan. Spread about 2/3 of the strawberry pie filling on top and then layer the remaining angel food cake over it. Evenly spread all of the vanilla pudding mixture over the cake layer and then top it with the Cool Whip. Using a spoon, drop spoonfuls of the remaining strawberry pie filling over the cake. Place in the refrigerator uncovered to chill for 4-6 hours. Right before serving, sprinkle with slivered almonds. An easy to make, no-bake dessert the kids can help make this Mother’s Day. Enjoy!