Avery & Zazzle Recipe Binder Design Contest

Check this out - and do it NOW - this contest ends November 2, 2009 at 11:59 PM, so get your creative hat on and go submit an entry today! Post a link to your design here and one lucky WINNER will receive their binder FREE!

Here are the particulars:

Prizes:
Grand Prize = $2,000
Second Prize = $500
10 Honorable Mention Prizes = $25 Zazzle Gift Code

How to Enter the Recipe Binder Contest:

1. Create a Zazzle Account (It’s free!)
2. Create your Recipe Binder
3. “Post for Sale” your Recipe Binder with the tag zazzleaveryrecipecontest2009 in the Zazzle Marketplace (learn how to tag your product here)
4. You’re done, good luck!

Create an Entry | View Entries

Contest entries must be received by November 2, 2009 at 11:59pm PT

Contest Rules:

1. You may only submit one entry for this Recipe Binder Contest
2. Entries must be submitted between October 19, 2009 at 9:00 am PT, and November 2, 2009 at 11:59 pm PT, to be eligible.
3. Entries will be judged on uniqueness of design, overall creativity, and best use of the binder space.
4. Entering a contest is done by tagging your product with a specific contest related keyword (or “tag”). If you don’t know how to do this, please read the instructions here. You should also leave a comment under the contest announcement with a link to your product to give it more visibility.
5. Contest is for submissions by residents of the USA only. All other entrants will be excluded from the competition. Read the Official Recipe Binder Contest Rules.

Recipe Links

What a job! I hadn't updated my recipe links page since last July and just finished getting it done through April, 2007. I'm getting on to this month right now. Go over and look for your own name if you've had a Ready, Set, Cook! recipe that was actually posted to my blog (not just linked).

HTML was definitely someone's genius, but most days I could do without having to do it!

R,S,C #28 Recipes

Here are submissions from this week's game-they both look great!

From Krista at Going Gluten-Free:

Goat Cheese Stuffed Rump Steak

1 lb rump steaks (approximately 1/2" thickness)
1 quart buttermilk
Flour for dusting (I use rice flour)
1 8oz package of soft goat cheese
1/4 cup freshly grated Parmesan cheese
4 spring onions, sliced thinly
5 oz cooked spinach, drained VERY well
1 cup chopped artichoke hearts
2 cloves garlic, 1 minced, one just smashed
Olive oil for cooking.
Butcher's twine

Soak steaks in buttermilk for at least 1 hour and up
to 3 hours.

While steaks are soaking, in a bowl mix the goat cheese,
Parmesan, onion, spinach, artichoke hearts and half of
the garlic very well. Allow to sit in fridge for about
an hour so that the flavors really blend well together.

Pull from buttermilk and pat dry. Cover steak with plastic
wrap and pound to about 1/4" thickness.

Spread cheese mixture onto the steaks leaving approximately
1" border around. Roll up burrito style (fold in Left and
Right sides first, THEN roll up).
Tie with butchers twine to keep together.

Roll the "rolls" in flour to coat, but don't use too much.

Heat a large skillet and place olive oil in there.
Smash the last garlic clove and place in the hot oil
and slide around for a bit....remove this before it
turns too brown.

Place steak rolls in pan. Cook 3-5 minutes a side depending
on your doneness preference. Remove and let rest for about
5 minutes, covered in foil before slicing.

@~@~@~@~@~@~@~@~@~@~@

From Mirz at Lots of Kids

Baked Grecian Steak

Rump Steak
1 cup Olive Oil
1 tbsp Garlic
1 tbsp Oregano
1 tbsp Basil
1/2 cup lemon juice
Salt and Pepper
2-3 whole Potatoes (depending on size)
Spring Onions
Goat (Feta) Cheese

Combine oil, garlic, basil, oregano, and lemon juice. Take half of mixture and marinade steak in it. In a separate bowl, cut potatoes in to large chunks, add onions. Toss potatoes and onion in remaining oil mixture. Place potatoes/onions into casserole dish. Remove steak from marinade. Slice into strip and place over potatoes and onions. Cover with foil and cook at 350 degree 30-40 minutes, until potatoes are done. Sprinkle with goat cheese and additional oregano before serving.