an original recipe created by chef scott meskan, george's at the cove. we enjoyed this when we visited this restaurant in la jolla, california. this recipe is requested so often, they have it printed and ready at the hostess stand. it's unbeatable at the
if spinach scares you, this is one recipe that contains spinach that you do not have to be afraid of! it is so delicious that even my picky kids like it. my mother-in-law makes this for get-togethers and she passed the recipe on to me. you can also use br
we usually use with chicken. my neices ask for this by name
this is one of our all time favorite chicken bbq recipes. the recipe produces a spicy moist, flavorful bbq chicken. you might say its one of our signature bbq recipes. the idea for the chicken came out of a bargain bin. the store was selling 3 cookbooks f
my niece shwana loves this! she always writes my name "ant" kelly when we play rummy or scrabble - started when she was little and stuck. i always make this when we go tubing in wisconsin. prep time includes does not include time to marinate.
this is out of the "biggest loser" cookbook 140 calories, 18 g protein, 13 g carbohydrates, 5 g fat, 30 mg cholesterol, 8 g fiber, 480 mg sodium. please take the advice from sjmittens and increase the spices, especially if you enjoy spicy food.
this recipe was originally submitted to taste of home's healthy cooking magazine by dawn dhooghe of concord, north carolina. "i lightened up one of my husband's favorite burgers, although the original was good, we actually like this better."
tacones are a taco-cone or a tortilla handroll. i am newly addicted to this meal! the recipe comes from a victoria restaurant. it is wonderful! http://www.redfish-bluefish.com/
this is a basic recipe for a baked potato with 3 ways of preparation that being baking, microwaving or grilling. it can be made for one, two, three or four potatoes or more. a better homes recipe that has been around for years and has been tested over tim
adapted from my favorite magazine's website, taste of home. low fat chicken recipe that will be a nice addition to summer cookouts and picnics.
this recipe is from jack mcdavid, a wonderful chef in pa. i have made this very pretty colorful salad with red potatoes too.
3 ingredients and a little patience are all you need to create flavorful carnitas.
there are so many luscious-sounding recipes on 'zaar for pork tenderloin marinades that we plan to spend all spring and summer grilling our way through the list. i honestly think, though, that this one can stand up to the best of them! it's from a local c
a friend of mine made this at last year's 4th of july celebration, and after much begging and groveling, shared this super-easy, fun, and very yummy recipe, which you can easily double or triple for a big crowd! the cold left-overs (if any) the next day
from ww all time favorites. per serving (1 tuna steak): 226 cal, 9g fat, 1g carb, 0g fiber, 33g protein
from cooks illustrated, these are great for any type of grilled steaks. choose your rub and get grilling
these might not have the same delicate flavor of slow-cooked ribs but they are delicious and will be on your table in about 90 minutes or less, and to save even more time boil the ribs a day or evening in advance cover and refrigerate until ready to grill
this is from a&r bbq, on elvis presley blvd. in downtown memphis, tn. they say that the secret to bbq is the cut of meat, the heat of the coals, and the sauce. this is one of my very favorite sandwiches. it's mouth-watering, succulent, oh-so-tender! try i
i have no idea why this burger recipe from new zealand is called a warrior burger - maybe because you need to have a "fighting" appetite to eat this amazing burger or have an asbestos tongue?! a meal and a half in a bun - and with more than a bit of a kic
the flavors in the rub are oil soluble and the oil helps penetrate the meat. so does the salt, so don't leave it out. soaked mesquite, pecan or oak: (using you favorite remember mesquite is strong) this recipe make a lot of bbq sauce! recipe #368461 t
you can enjoy a moist, flavorful grilled chicken, complete with succulent juices, even without a spit. don't truss this bird, because the legs won't cook evenly when pressed up against the body. from the new basics cookbook! spanish inspired.
i was looking for a different type of burger and came up with these. they are moist and flavorful.
i have been preparing baby back pork ribs this way for a long time (29 years) and they always get great reviews. i have been doing it so long, i can't remember where it originated. you can use your favorite bbq sauce on them, but i like jack daniels hone
very good summertime dish. serve with grilled corn, a salad and a very cold margarita.
if you like acorn squash this is a tasty recipe and one that smells great on the campfire. i like it cause you can leave it and forget about it for 30 minutes at a time.
these are delicious, foolproof and easy - the recipe is flexible in terms of time. most of the work is done slow-cooking the ribs in the oven - they're just finished on the barbecue or under the broiler. if it looks familiar, the rub has been posted as a
different, unusual way to prepare ribs. the soda pop tenderizes the meat. untried recipe but they sound so good i just had to post them!
another often requested appetizer. you can adjust the seasonings and rub time to suit your tastes and desired level of heat.
another great southwest recipe. the level of spiciness is your option. i like a lot of cayenne, but you can leave it out and still get great results.
adobo beef tacos with pickled red onions recipe from the wisconsin beef council. this was featured on the morning news cooking segment. i was surprised by how easy it was to find all the ingredients at the regular grocery store. i just checked the interna
this is a very tasty marinade that tenderizes tougher cuts of meat.
this is a recipe that is in the bbq bible by steven raichlen that he says "despite the name, this recipe comes from india, not afghanistan. it's the specialty of new delhi's famous karim restaurant." note: make sure to allow 4-6 hours to strain yogurt
for bergy, hope this is the right piri-piri spice mix. found this in b h & g and will try it this weekend. looks wonderful in the picture and sounds great. it will be interesting to see how it works. will comment after i try it and let you all know.
a fun twist on your average shishkebab. the recipe calls for the use of either lamb or beef. i think it may also be good on chicken. serve with rice. enjoy! note: the timing does not include marinating.
had this at a friend's house this weekend and it was great. very different. she used a "green egg smoker" which cooked the chicken slowly and kept it very moist. you can use boneless, skinless breasts and then serve them on nice bread with lettuce leav
it's funny, i lived in mississippi for a long time very close to alabama and i never had this while i was there. it just figures that i would wait years to taste this deliciously different barbecue, which is creamy, tangy, and nicely smoky. the sauce will
mexican traditional d2d.
you can use any amber beer. took on food network. i had to change the recipe cause it wouldn't accept this salmon needed : alaska wild king
simple and sweet, this recipe for grilling a whole salmon fillet is sure to be a family favorite.
what sets this burger apart from others, is that it has sour cream in the beef mixture; giving it tons of flavor and moisture. this recipe is from the travel alberta magazine.
a co-worker shared this recipe with me. it's really, really good and very simple. great on the grill or under the broiler. delish! the marinade is wonderful on all types of meats. prep time includes minimum marinating time. enjoy!
make your own hamburger mix (not lipton packets in here!) if you use grass fed beef, the beef doesn't shrink bcz there's not a ton of fat in it! but you may have to add a little oil.
you will find this recipe posted else where on the web under my real name. it is one of the best ways to grill burgers i ever came up with.
this is a chef paul recipe. very versatile! the marinade is great for brisket. just reserve some, add some beer and you've got a good mop. reserve some more, add a few ingredients and you've got a good dipping or bbq sauce. cooking time does not incl
from mccormick's. the thick paste is easy to spread on. recipe doesn't call for set time, but that makes it even more tender.
my favorite beef burgers!! i usually freeze them, thaw and grill later ...
although i usually like my burgers medium-rare, with the extra ingredients added, i found that these burgers were too soft unless cooked well-done, the taste is fabulous!!
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