#2269 - Microwave Fried Onions

(by Shirley McNevich)

1 onion
1 TBSP olive oil
Montreal steak seasoning

Peel the onion, then slice it and separate the rings. In a microwave safe bowl add sliced onions and olive oil--stir to coat. Sprinkle some Montreal steak seasoning over the onions--stir to coat. Place bowl in microwave--microwave on high for 1 minute, then remove from microwave and stir onions. Return to microwave and heat on high in increments of 20 seconds, stirring in between and repeating until onions are tender. Use onions on hot dogs or hamburgers.

#1035 - Honey Teriyaki Steaks

(by Shirley McNevich)

1 bottle KC Masterpiece Honey Teriyaki barbeque sauce (1 bottle does about 4-6 steaks)
your favorite grilling steaks
Montreal Steak seasoning

Cut your steaks and trim off the fat from the edges--use a fork to poke holes all over the top and bottom of each steak. Place steak pieces on a cutting board--place a piece of Saran Wrap over the top of each steak piece use a meat tenderizer to pound the steaks on each side. Sprinkle each side of each steak with Montreal Steak seasoning and use the back of a fork to press the seasoning mixture into the steaks. Place cut steaks one at a time into a large Ziploc bag and pour some of the barbeque sauce on top of each steak piece as you add it to the bag. Pour any extra barbeque sauce into the bag. Squeeze out the air from the bag before zipping it shut. Carefully work the outside of the bag to knead the barbeque sauce into the steaks. Place the bag on a dish and refrigerate the steak bag at least a few hours before grilling the steaks. When ready to grill, use tongs to remove each steak from the bag and place each steak on preheated grill. Use the leftover barbeque sauce in the bag to brush on to both sides of the steaks as you are grilling them. Note: this barbeque sauce discolors the steaks so it's much harder to tell when they are cooked.

#952 - Grilled Onions

(by Shirley McNevich)

your favorite variety of onions
McCormick Montreal Steak Seasoning

Tear off a sheet of aluminum foil and spray the middle of it with Pam. Peel/wash onions, then slice and break them into rings. Use a knife and cutting board to cut the rings in half, then place them on the middle of the aluminum foil. Spray more Pam on top of the onion pieces. Sprinkle Montreal Steak Seasoning on top of the onions and close up the aluminum foil. As you are grilling burgers, hot dogs, etc. place the packet of onions close to a flame and cook until onions are tender. Use them on your burgers, hot dogs, steaks, etc.

#950 - Grilled Burgers (Hamburgers)

(by Shirley McNevich)

80 % lean ground beef (your choice of package size depending on how many burgers you are making)
McCormick's Montreal Steak Seasoning

Tear off a piece of Saran wrap and place on counter. Use an ice cream scooper to get out a heaping scoop of ground beef--drop it into your hands and form into a ball. Place the ball in the bottom center of the plastic wrap--fold the other half of the Saran Wrap on top of the beef. Use a small plate to gently press down the beef to make the burger patty. Remember that the harder you press, the thinner the patty will be. If you like your burgers thick, it takes longer to cook them, especially the inside. Repeat until all of your ground beef has been made into burger patties. Set aside the burgers you are using right away, then place 4-6 burgers into two stacks and wrap them in aluminum foil--place packages in your freezer (by using both the Saran Wrap and the aluminum foil it keeps them from getting freezer burned). For the burgers you are making right away, turn your gas grill on LOW and place the burgers on the very top rack away from any flame--this help cook the insides of your burgers (if you are using a charcoal grill, don't put burgers on until all flames have died down). Sprinkle a generous amount of McCormick's Montreal Steak Seasoning on top of each burger. When the bottom sides start to turn gray in color, flip them and sprinkle more seasoning on the opposite sides. Once both sides of the burgers are gray, move burgers down to the bottom rack and cook until done to your liking (medium, well, etc.). Just before taking the burgers off of the grill, place burgers near open flame to get char broil lines on them. You may want to use a steak knife to cut into each burger to check if its done to your liking. When using frozen burgers, let them thaw on a plate before grilling them.