—–MAKES SAUCE FOR 6LB MEAT—– —–STORES WELL,SERVE WITH ANY—– —–BB-Q MEAT—– 3/4 c CIDER VINEGAR 3/4 c WARM WATER 1 tb SALT 1 ts Coursely ground pepper 1 ts Hungarian ground PAPRIKA 2 tb Dark brown sugar 1 tb Dark molasses 3 tb Dry mustard 1/2 c Ketchup 1/4 c Chile sauce 3 tb Worcestershire sauce 1 cl Garlic,,pressed 2 tb Minced onion 1 c Butter In a 2 cup measure, conbine vinegar and water. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Set aside to boil over medium/low heat. Stir in vinegar water. TRANSFER to outside grill and simmer uncovered for an hour or so,,, stirring from the jar in the refrigerator. SERVE HOT WITH BARBECUE,,, (this is VERY similiar to one served in one of our more popular BBQ restaurants.) |
4 ea Yellowfin tuna steaks 1 ts Coriander, ground 1 x Pepper, white 1 tb Oil 1 x Salt 1 ea Mango, large 2 tb Lemon juice 1 x Salt 1 ea Papaya, large 3 ts Cilantro, fresh; minced 1 x Pepper, white Peel and pit mango and cut into a small dice. Peel and seed the papaya and cut into small dice. Relish: Puree half the mango and the papaya in a food processor. Transfer puree to a medium bowl. Add remaining mango and papaya, lemon juice, and cilantro; toss to combine. Season with salt and pepper; set aside. Heat the grill. Rub tuna steaks with oil, then sprinkle with coriander, salt, and pepper. Grill tuna steaks, turning once, until opaque throughout. Serve each steak with the relish on the side. — COOK’s magazine Courtesy of Shareware RECIPE CLIPPER 1.2 |
—–MANGO-LIME RELISH—– 3 Mangoes 1 sm Bell peppers 1 sm Bell peppers, red 1 sm Onions, red 1 c Juice, pineapple 4 tb Juice, lime 1 ts Garlic cloves, crushed 4 tb Vinegar, red wine 1 tb Curry powder —–FISH—– 32 lg Shrimp 8 tb Juice, lime 1 1/2 c Juice, pineapple 1/2 c Rum, dark 1 ts Garlic cloves, crushed Seed bell peppers. Peel mangoes and slice fruit away from central pit. Dice the mango fruit, red pepper, green pepper and onion. Combine all the remaining ingredients in a bowl. Mix lightly then add diced mango, pepper and onion. Mixture will keep in the refrigerator for three days. Peel the shrimp and make a 1/4-inch deep incision on the top of each one (the side without the feet) from tail to the head. Under cold, running water, open the incision and wash away any brownish-black waste matter. In a large stainless steel bowl, combine the lime juice, pineapple juice, rum, garlic, and salt and pepper to taste. Add he shrimp. Cover and refrigerate for 2-4 hours - no longer, or the shrimp will start to cook in the lime juice. Remove the shrimp from the marinade and discard the liquid. Run a skewer through each shrimp so that each is pierced in two places. Put the skewer through the tail area, then bend the shrimp over and put the skewer through the thick section in the upper body area. You should be able to fit 4 shrimp on a 6-inch skewer or 8 shrimp on a 10 inch skewer. If you are using wooden skewers, be careful not to leave any gaps between the shrimp, or the skewer will burn through. Place the skewered shrimp on a grill over medium-high heat. Grill for about 3-4 minutes on each side, until the shells turn bright red. The meat should be an even opaque white. Remove the shrimp from the grill ad serve on a bed of Mango-Lime relish. The recipes are from _Thrill of the Grill_ Posted on GEnie by S.MEASE [COOKIE LADY], Jan 14, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
2 whole boneless skinless chicken breasts — halved 2 1/2 cups red wine 3 sprigs thyme 10 garlic cloves — minced 1/4 cup olive oil fresh ground pepper In a medium baking dish, combine chicken, red wine, thyme, and half of the minc ed garlic. Marinate for 2 to 3 hours in the refrigerator. Spread remaining cloves of garlic evenly across bottom of a small baking dish, cover with olive oil, and sprinkle with pepper. Bake garlic mixture in a 300-d egree oven for 1&1/2 hours or until garlic is tender. Place garlic mixture in a food processor or blender and puree. Remove chicken from marinade. Grill chicken for 10 to 15 minutes, turning frequently and brushing with pureed garlic. Transfer to a platter and serve hot. 4 servings/Serving size: 3-4 oz Exchanges: Lean Meat Exchange — 4 Fat Exchange — 1 Calories — 276 Calories f rom Fat — 149 Total Fat — 16g Saturated Fat — 3g Cholesterol — 72mg Sodium — 65mg Carbohydrate — 2g Dietary Fiber — 0g Sugars — 2g Protein — 27g Copyright ? 1998 American Diabetes Association Recipe for Friday, 8/7/98 For your end-of-summer parties, try a recipe from The Complete Quick & Hearty D iabetic Cookbook, one of our newest publications, featuring dozens of simple, y et elegant, recipes that your friends and family will adore. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Notes: Roasted garlic is the secret to this flavorful chicken dish. MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/10/98 Converted by MC_Buster. |
1/2 c Unsweetened white grape -juice 1/4 c Reduced-sodium soy sauce 1/4 c Dry white wine 1 tb Sesame seeds 2 tb Vegetable oil 1/4 ts Garlic powder 1/4 ts Ground ginger 1 lb Boneless chicken breast -halves, skinned Combine first 7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat; marinate, covered, in refrigerator for at least 2 hours. Prepare the grill. Remove chicken from marinade; reserve marinade. Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total. |
1 pound ground pork — about 80% lean 1 teaspoon ground black pepper 1/4 teaspoon salt 2 teaspoons soy sauce 2 tablespoons dry sherry 1 tablespoon ginger root — grated Gently mix together ground pork and seasonings, shape into 4 burgers about 3/4- inch in thickness. Place over moderately hot coals in a kettle-style grill, low er hood and grill for 5 minutes; turn and finish grilling 4-5 minutes more. Ser ve immediately, on sandwich buns if desired. Cuisine: “Asian” Source: “National Pork Producers Council” S(Internet address): “http://www.nppc.org” |
1 1/4 lb Ground meat 1 Egg 2 tb Finely chopped onion 2 tb Finely chopped green pepper 1 tb Soy sauce 1 tb Tomato ketchup 2 tb Half-half 1 tb Cornstarch —–SNAPPETIZERSY BASTING S—– —–C—– 1/2 c Ketchup, 1/4 c Water and 1 tb Lemon juice. —–A—– 1 tb Brown sugar, 1 tb Worcestshire sauce and a 1 ds Hot pepper sauce. Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce, and ketchup. Mix half and half and cornstarch. Add to meat mixture, mixing to blend well. Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning. Grill 12-15 minutes total or to your liking- time depends on how well you like your meat done. Serve meat patties on hamburger buns, if you like, or with French Fries. Serve reMain dishing sauce alongSide dish. Makes 4 servings From: Great American Recipes 12-11 |
—–FOR POULTRY AND PORK—– 6 Garlic cloves; crushed 1 T Cayenne pepper 2 T Paprika 1 T Lemon juice Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup. |
2 c Catsup 1 c Chili Sauce 1/2 c Liquore Galliano 2 T Worcestershire Sauce 1/2 c Dark Brown Sugar 1/2 c Lemon Juice Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. From the collection of Clarence Fontish supposed to be pretty versatile. *GRIN* |
4 Venison steaks or medallions -(about 4 oz. per portion) 2 t Paprika 1 t Chili powder 1 t Ground cumin 1 t Ground coriander (cilantro) 1 t Sugar 1 t Salt 1/2 t Dry mustard powder 1/2 t Dried thyme leaves 1/2 t Good curry powder 1/2 t Cayenne —–CORIANDER AVACADO CREAM—– 1/2 Avacado (~ 4 tablespoon) 3 tb Sour cream 2 tb Fresh chopped coriander 1/2 t Grated lime peel 4 dr Tabasco sauce Salt Pepper Olive oil for basting This Southwestern-style dish from the Cervena venison people packs an intense flavor punch. To make the avacado cream, place all ingredients in a processor or blender and blend until smooth. Combine all the meat spices in a large bowl. Place the venison in the bowl and mix to coat well. Brush off excess coating and let stand 1 hour. Heat the barbecue grill; oil the grill. Brown venison well over high heat, turning often and basting lightly with olive oil. When done to your taste, remove from grill, cover with foil and let stand about 5 minutes; serve with coriander cream. |