Put the following in an extra large foil bag:
Package of brats
Cubed potatoes
Chopped onion
Chopped green pepper
Mushrooms
Your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)
Some olive oil
Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad.
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3 sterile 8oz canning jar with lid
1 C. dry white wine
2 C. sugar
1/2 C. vinegar
1 C. fresh basil leaves, or other herbs as a variation
3 oz. bottled liquid pectin
Combine wine, sugar, and vinegar in a saucepan, over medium heat. Heat and stir to dissolve sugar. Stir in basil and bring to a boil. Stir in pectin and remove from heat. Pour into sterile jars. Screw on lids or top with melted wax. Serve at room temperature.
Basic Herb Jelly recipe
2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional
Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.
Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.
Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.
Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.
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1 C. chopped cranberries
1/3 C. honey
1/4 C. margarine, or shortening
1/4 C. honey
1 egg
1/2 C. milk
1 orange rind, grated
2 C. all-purpose flour
1 T. baking powder
1 tsp. salt
Mix cranberries with 1/3 C. HONEY. Cream margarine and remaining HONEY, until light and fluffy. Add egg and beat thoroughly. Stir in cranberry mixture, milk and orange rind. Sift together dry ingredients; add to the cranberry mixture and stir until just combined. Batter should be lumpy. Spoon batter into greased muffin tins, filling 2/3 full. Bake at 400 degrees F. for 15 to 18 minutes.
1/2 C. Original Bisquick® mix
1/2 C. milk
1/4 C. sour cream
1/2 tsp. Worcestershire sauce
2 eggs
2/3 C. shredded Cheddar cheese
1/3 C. chopped smoked salmon
2 T. sliced green onions
Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.   Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.   Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning.
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1/2 pound green beans, trimmed
2 T. chopped walnuts
2 T. finely chopped fresh parsley leaves
2 T. chopped red onion
2 tsp. walnut oil or olive oil
1 tsp. red wine vinegar
1 tsp. Dijon mustard
Salt and pepper
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
Yield: Â 4 servings
Calories: 66
Fat: 5g
Fiber: 2g
Marinade
2 T. honey
3 T. balsamic vinegar
1 clove garlic, minced
1 shallot, minced
1 T. basil
1 tsp. Dijon mustard
1/2 C. extra virgin olive oil
Salt and cracked black pepper
3 artichokes, trimmed and split in half and par cooked
To prepare the marinade, place the honey, vinegar, garlic, shallots and basil in a small mixing bowl and mix well. Slowly whisk in the olive oil until smooth. Season with salt and black pepper. Pour the marinade over the drained cooked artichokes. Marinate about 30 minutes to 1 hour. Heat a gas grill till very hot or a charcoal grill until very hot. Drain the artichokes well. Place the artichokes on the hot grill and grill about 5 minutes. Remove from the grill and drizzle with the leftover marinade and serve warm.
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¼ C. Sour Cream
¼ C. Mayonnaise
2 T. Parsley, chopped
Salt, Pepper, and dried Dill Weed to taste
20oz. bag Frozen Peas
8 slices Bacon
¼ C. Green Onions, chopped
Lettuce
Place peas in colander and rinse in hot tap water until defrosted; drain well and chill. Cook bacon until crisp. While bacon is cooking, mix sour cream, mayonnaise and parsley. Season with salt, pepper and dill weed; set aside. Drain and chop bacon. Add bacon and sour cream dressing to peas. Toss until well coated and serve.
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1 1/2 lb. ground beef
2/3 C. oats, uncooked
1/2 C. diced onion
1 tsp. salt
1/2 tsp. garlic powder
2 eggs
2/3 C. tomato sauce
Put ground beef, oats, onion, salt, garlic powder, eggs and tomato sauce in a large bowl. Mix together well with your hands.
MEATLOAF: Immediately put into a pan and bake at 350 degrees for 1 hour or until no pink shows in center. Cool 10 minutes before slicing and serving. Or put meat mixture in a 1 gallon freezer bag. Seal, label and freeze. To serve, thaw overnight and cook according to direction above.
MEATBALLS: Form meatballs with your hands or a small cookie scoop. Cover a rimmed baking sheet with foil for easy clean-up. Put the raw meatballs on the baking sheet. Bake at 375 for 20-30 minutes, until lightly browned and no longer pink in the center. Cool. Package the cooled meatballs in appropriate size freezer bags or rigid container based on your family size. Seal, label and freeze. To serve, thaw, bake at 350 degrees for 10-20 minutes until hot. If you are serving the meatballs with a sauce, put them in a baking dish and pour the sauce over them. Bake at 350 degrees for 20 -30 minutes, turning the meatballs occasionally while they are cooking.
Serve as is, or over rice, pasta or potatoes, or make meatball subs.
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1 tsp. extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
1 package (10 oz.) frozen spinach, thawed and well drained
2 large eggs
3 egg whites
1/3 C. evaporated skim milk
1/2 C. shredded low-fat mozzarella cheese
Heat the oil in a skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 – 7 minutes, until the egg mixture is almost set on top. Sprinkle with the cheese. Serve with salsa.
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1 bottle A1â„¢ Originalâ„¢ or Zesty Steak Sauceâ„¢
1 C. tomato ketchup
1 C. orange marmalade
3 T. cider vinegar
1 T. vegetable oil
1/4 C. brown sugar, firmly packed
2 T. onion, grated
1 T. prepared mustard
2Â broiling chickens, split in half (about 2 1/2 lb. each)
Combine tomato sauce, A1 Sauce, vinegar, sugar, onion mustard, and chili powder; mix well. Arrange chickens, cut side down, on greased medium-hot grill. Grill slowly, brushing frequently, with sauce. Turn chickens frequently during grilling period (approx. 25 min. or until chickens are tender & cooked) This sauce is also ideal for basting duck, hamburgers and spareribs
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To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.
1 lb. dried pinto beans
1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes
1 1/4-lb. piece salt pork, rind scored in crisscross pattern
1 large onion, chopped
6 T. chili powder
2 garlic cloves, minced
1 jalapeño chili, minced
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce (such as Tabasco)
1 bay leaf
Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.
3 lbs. large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp. salt
1/2 tsp. black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp. paprika
Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30 to 40 minutes or until golden brown.
1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).
1 T. Worcestershire sauce
1 tsp. Louisiana hot sauce
2 T. brown sugar (omit if the pineapple rings are sweetened)
Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook. While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.
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1 pkg Cream cheese; 8 oz
1 Garlic clove; minced
1/4 tsp Worcestershire sauce
1/2 cup Shredded crab;
30 Wanton wrappers
1 Egg
2 tsp Water
Oil for deep frying
Directions: The cream cheese should be at room temperature. In a medium bowl cream together the cream cheese, garlic and Worcestershire sauce until smooth. Stir in the crab. Beat the egg with water. Place a tbs of crab mixture in the center of a wanton wrapper. Brush egg mixture on the edge of the wrapper. Pinch the corners together and then bring them to meet in the center, pinching to seal. Continue until all the mixture is used. Deep-fry in hot (375 degrees) oil two or three at a time until browned. Serve warm with sauce.
1 T. olive oil or cooking oil
1/4 C. chopped onion
1 clove garlic, minced
2 C. cooked brown rice
1 C. cooked wild rice
1/4 C. snipped fresh basil
2 T. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 1-1/4- to 1-1/2-lb. Cornish game hens
2 T. honey
2 tsp. Dijon-style mustard
For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.
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Nonstick cooking spray
1-pound shrimp—peeled and de-veined
Freshly ground black pepper
8 C. torn romaine lettuce
Juice of 1 lemon
1/2 C. your favorite vinaigrette salad dressing
2 tsp. anchovy paste, optional
1/4 C. Parmesan cheese
1-1/2 C. seasoned croutons
1 roasted red pepper, cut into strips
2 C. cherry tomatoes
Spray the grill with non-stick spray and preheat it to medium-high. Season the shrimp with pepper. Grill, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool. Put the lettuce in a large bowl. Combine the lemon juice, Roasted Garlic Vinaigrette and the anchovy paste in a small bowl. Add the vinaigrette mixture, Parmesan cheese and pepper to the romaine and toss to combine. Divide the romaine among 4 plates, top each salad with grilled shrimp, croutons, red peppers and cherry tomatoes.
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8 stalks fresh asparagus
1 tsp. extra-virgin olive oil
1/2 Bermuda onion
1/4 C. dry-packed sun-dried tomatoes
2 oz. smoked salmon
1/2 C. liquid egg substitute
1/4 C. water
3 tsp. nonfat dry milk
1/4 tsp. chopped fresh marjoram
Pinch freshly ground black pepper
fat-free sour cream (optional)
salmon roe (optional)
chives (optional)
Boil 1″ of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8″ skillet with cooking spray and place over medium-low heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat. Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4″–6″ from the heat source until the top of the frittata is puffed and set, 2–3 minutes. Top with fat-free sour cream, salmon roe, marjoram, and chives, if desired. Slice into wedges and serve immediately. Try substituting 1 C. of broccoli florets for the asparagus and 2 oz. of ham for the salmon.
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2 slices turkey breast
2 medium Boston lettuce leaves
2 green onions
2 red bell pepper strips
Cilantro Mayonnaise
Place 1 slice of turkey on a lettuce leaf spread with Cilantro Mayonnaise. Add 1 green onion and 1 pepper strip. Fold into a tight, cigar-like roll.
Cilantro Mayonnaise
3/4 C. reduced-fat mayonnaise
3/4 C. loosely packed cilantro leaves
1 tsp. fresh lime juice
1 tsp. light soy sauce
1 small clove garlic
Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.
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1 C. Bulgur
1 C. Boiling Water
1 C. Fresh Parsley, chopped
1 C. Fresh Mint, minced
1/2 C. Red Pepper, chopped
4 Scallions, chopped
2 T. Flax Oil
1/4 C. Lemon Juice
1/2 C. Orange Juice
2 T. Soy Sauce
1/2 tsp. Sea Salt
1 tsp. Cumin
1 tsp. Basil
Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 C. boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.
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4 medium beef steaks (or 1 per person eating) thin cuts
2 to 3 pinches of sea salt (or meat tenderizer)
1 tsp. pepper
2 T. Worcestershire sauce.
Put steaks in a Pyrex dish and pierce several times with a fork. Add salt and pepper and douse with sauce. Bake in the oven at 400º for 30 min. It usually leaves a nice au juice sauce so the meat is tender and not dry. Don’t over bake! Sauce can be spooned over rice or pasta or potatoes. (you could also vary this by using ginger and soy sauce instead of Worcestershire sauce for an Asian flair)
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1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Hot dogs
Mix together dry ingredients. Then add the liquid ingredients. Stir until mixed thoroughly. Scoop into a greased mini muffin pan, filling the cups about 2/3’s of the way full. Take hotdogs and cut into 1 inch pieces. Stick into the muffin mixture. Bake at 400 degrees for about 10 minutes, or until the cornbread is a nice golden color. They make the perfect dipping size for kids as well as a great appetizer.
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1 C. fresh dill weed
1 C. watercress
3 green onions cut into 1-inch pieces
1 C. plain yogurt
1/2 C. mayonnaise
1 T. grated lemon peel
1 whole (5 pound) smoked salmon
1 bunch fresh dill weed, for garnish
Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors. Â Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.
1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 C. peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 C. chicken broth
1/2 C. frozen whole kernel corn
1/2 C. dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 T. chili powder
1 clove garlic, minced
Chicken broth
2 C. shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 C.)
In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 C. chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese.
Servings: 6
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Potatoes with Tahini, Yogurt & Green Tomato Jam
16 Yukon gold or red Norland potatoes, about 2 pounds
1 C. Greek style yogurt
1 C. tahini
1/2 C. extra virgin olive oil
juice of half a lemon
salt to taste
4 scallions, washed and chopped fine
1 C. of green tomato jam (recipe follows)
4 green tomatoes, peeled using a vegetable peeler and then diced into ½ inch cubes
1 C. light colored honey
1 C. water
1 C. dry white wine like Sauvignon Blanc
2 fresh bay leaves
8 sprigs of thyme
1 clove of garlic, smashed
salt to taste
1/4 C. olive oil
juice of 1 lemon
1/2 C. toasted sesame seeds
2 T. of coarsely ground coriander seed
1 T. of Greek oregano
2 tsp. of Aleppo chilies (available at specialty spice stores), if you can’t find Aleppo you can substitute a tsp. of paprika
Place the potatoes in a large saucepot and cover with water. Bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 15 minutes until potatoes are tender when pierced with a fork. The cooking time may vary according to the size of the potatoes. Drain water from pan and add 2 T. of kosher salt and let stand for 5 minutes to let the potatoes absorb some salt. Meanwhile, mix the yogurt, tahini and lemon juice in a mixing bowl with a whisk until well combined. Season with salt to taste and set aside. Place the saucepan in the sink and run cold water over the potatoes until they chilled through, about 5 minutes. Drain the water when cool and cut the potatoes in half on a cutting board. Place them in a bowl and season them with salt to taste. Stir in the olive oil and set aside. In a small sauté pan, bring the honey, water & wine to a simmer on medium-low heat. Add bay leaf, garlic and thyme and simmer for 3 minutes. Stir in tomatoes and season with salt. Reduce the heat to low and simmer slowly for about 20-25 minutes (add more wine or water if the pan dries up too quickly) or until the tomatoes are soft and jam like. Stir in olive oil and lemon juice and season again with salt to taste. Cool and remove thyme sprigs and bay leaf. For the coriander, sesame and oregano topping Mix all ingredients. Set aside. Pre-heat oven to 375 or prepare a charcoal grill. Tear off several pieces of parchment paper measuring approximately 14 inches long. These are going to hold the potato bundles so make sure that they’re big enough. Place 6-8 halves of potatoes in the center of the parchment and wrap the potatoes up into a tight little package. Twist the top so that the bag is airtight and it looks like a little balloon. Wrap the packages with a layer of tin foil if you are using a charcoal grill. Repeat until all the potatoes are wrapped in paper parcels. Place them on a baking sheet and then into the oven to steam for about 15 minutes or until hot. If using a charcoal grill you can place them right onto the grill and they will take 6-8 minutes to get steamy and they might brown nicely on the bottom. When the potatoes are hot, remove the foil (if using) and cut the tops of the bags open using kitchen shears. Top each bag of potatoes with 2 T. of tahini-yogurt and 2 T. of green tomato jam. Sprinkle generously with scallion and the coriander, sesame and oregano topping. Serve immediately.
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
¼ – 1/8 pound thinly sliced cooked ham
3/4 – 1 C. white wine
1/2 tsp. black pepper
1 1/2 C. (6 oz.) grated Gruyere
Heat oven to 400 F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyere. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates. Tip: If you don’t have Gruyere, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.
2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey
Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.
3lbs beef cubes or 1 1/4″ meat strips from 1″ sirloin tip (or use lamb, fresh pork, various sausages cubes, boneless chicken cubes or strips or other meats)
20 medium-sized fresh mushrooms
Assortment of apple wedges, mango slices, smoked sausage, steamed new potatoes, red pimento peppers, yellow squash, zucchini or plantain
1 fresh pineapple cut into 1 1/2″ cubes
20 cherry tomatoes or 5 small tomatoes, quartered
2 large bell peppers cut into 1 1/2″ cubes
3 large onions, quartered
Each person can fix the combination of their choice and cook them as desired while socializing. Ingredients are based on 20 people. Preheat the grille. Let the guests thread the skewers, alternating meat with vegetables. Then place their kabob on the grille, brushed with marinade and cook to their preference turning frequently. Fresh salads and fruit round out this relaxed gathering.
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3 lbs. Assorted varieties and colors of tomatoes
1/2 pint Cherry tomatoes
4 slices Sour dough bread
2 T. Virgin olive oil
1 clove Fresh garlic, peeled
1/2 clove Fresh garlic, peeled
1 each Salted anchovies – soaked in water for 30 minutes and rinsed
1/2 C. Virgin olive oil
2 T. Parsley, chopped fine (amount after chopping for all herbs)
2 T. Chervil, chopped fine
2 T. Chives, chopped fine
2 T. Basil leaves, chopped fine
Salt and black pepper
Prepare the garlic croutons by brushing the bread on both sides with olive oil, then toasting. After toasting, rub the bread lightly with the garlic clove and set aside. Prepare the herb dressing for the tomatoes by pounding the garlic clove with the anchovies in a mortar and pestle until smooth. Combine with the chopped herbs, oil and season to taste with salt and black pepper. Slice the tomatoes and stem the cherry tomatoes then toss in the herb dressing . Arrange the slices in a stack on top of the crouton. Drizzle the herb dressing over the tomato slices and around the plate and sprinkle the cherry tomatoes and picked herb leaves around as a garnish.
1 C. cooked Salmon, flaked
¾ C. Cilantro Leaves
1 T. chopped White Onion
1 T. Lemon Juice
1 T. Mayonnaise
½ tsp. Mustard
24 Melba Rounds or other Cracker
Place salmon, cilantro leaves and onion in a food processor. Mix at medium speed for 30 seconds. Add lemon juice, mayo and mustard. Mix at high speed for 1 minute or until mixture is fairly smooth. Slather each melba round with the spread and serve immediately.
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1-1/2 lb. ground pork sausage meat
3 T. olive oil
1 head garlic, peeled and chopped fine
Gray salt
Freshly-ground pepper
1/3-C. white wine
4 slices Monterrey Jack cheese
Divide sausage meat into 8 equal pieces and form into patties. Set aside. Heat a T. of oil in a small saucepan over low heat. Add garlic, salt and pepper and sauté very slowly to avoid browning. Stir often. After 3 minutes, add white wine and let simmer slowly until wine has evaporated and garlic is very soft. If necessary, add a little more wine to keep garlic from browning. Remove from heat and mash slightly with a fork. Place half the sausage patties on a work surface and spread with the garlic mixture. Place the remaining sausage patties on top and pinch ends to seal garlic mixture inside. Pre-heat oven to 375 degrees F. Sear sausage patties on a grill pan or skillet on both sides. Cook for about 10 minutes and top with a slice of jack cheese. Keep warm.
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1 1/2 C. Beer
1 1/2 tsp. Salt
1 T. Sugar
2 T. Shortening
4 1/2 C. Bread Flour
2 tsp. Yeast
Measure ingredients into pan in order listed. Select the pasta/dough setting. When cycle is complete, remove dough and knead in enough flour to make dough easy to handle. Grease 3 12†pans and sprinkle with cornmeal if desired. Divide dough into 3 pieces. Roll out dough and place on pan. Top pizza as desired and bake 15-25 minutes at 425 degrees.
1 C. Chopped pitted Black Olives, drained
1/2 C. Grated Parmesan Cheese
1/2 C. Mayonnaise
2 Green Onions, finely chopped
1 Sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices
Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.
3 tsp. fresh lime juice
1 green onion, chopped
2 tsp. chopped fresh cilantro
1 tsp. minced, seeded jalapeno
1 tsp. olive oil
1/2 tsp. minced garlic
20 large shrimp (about a lb.) peeled & de-veined
1 tsp. minced red pepper
20 cucumber slices
Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic in medium bowl. Toss the shrimp with 2 T. of the dressing in another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes per side or until opaque. Immediately toss hot shrimp with the remaining dressing and red pepper and cool to room temperature. Arrange shrimp on cucumber slices. Make 20 appetizers.
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10oz. Frozen Chopped Spinach
1/2 C. Chopped Onion
1 Clove Garlic, chopped
6oz. Feta Cheese, crumbled
1/2 tsp. Dried Oregano, crushed
12 Sheets Phyllo Dough
1/2 C. Butter, melted
For filling cook spinach, onion, and garlic according to spinach package directions. Drain well in sieve. Press the spinach with the back of a spoon to release excess moisture. Combine spinach, Feta, and oregano. Lightly brush 1 sheet of phyllo dough with some of the melted butter. Place another sheet on top, brush with butter again. Place a third sheet and repeat with the butter. Cover remaining phyllo with damp cloth to prevent drying. Cut the stack of phyllo dough into 6 lengthwise strips. For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle. Continue folding into triangle shape that encases filling. Continue with rest of phyllo dough and filling. Place triangles on baking sheet. Brush with butter and bake in 375F oven for 18-22 minutes, or until golden. Serve warm.
1/2 pound ground chicken
1/4 C. thinly sliced scallions
1/4 C. minced canned water chestnuts
1/4 C. chopped cilantro
4 tsp. low-sodium soy sauce
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
24 wonton wrappers (3-inch square)
1/4 C. low-sodium soy sauce
1 T. sesame oil
2 tsp. rice vinegar
1/2 tsp. sugar
1/4 C. thinly sliced scallions
In medium bowl, combine chicken, scallions, water chestnuts, cilantro, soy sauce, ginger, salt, and pepper. Mix well. Working with several wonton wrappers at a time and keeping remainder loosely covered with a dampened cloth, start filling wontons: Place a generous tsp.ful of filling on bottom half of wrapper. With wet finger or pastry brush, moisten two sides of wonton. Fold two moistened sides over filling and press to seal and form triangle. Repeat with remaining wonton wrappers and filling. In a small bowl, whisk together soy sauce, sesame oil, vinegar, sugar, and scallions. Bring large pot of water to boil. Add dumplings and cook until they float to surface and chicken is cooked through (filling will be firm to the touch), about 4 minutes. Drain. Serve with dipping sauce.
1 1 lb. bag of frozen green beans
2 tsp. olive oil
1/4 C. of McCormick Grill Mates Teriyaki grilling sauce
1 C. Kikkoman stir-fry sauce
3T of House of Tsang classic stir-fry sauce
2 shakes Worcestershire sauce
2 shakes soy sauce
2 shakes Kikkoman teriyaki sauce
Heat oil until very hot. Drop frozen beans into oil and turn immediately to coat beans with oil. Add the remaining ingredients and stir until well coated. Cook on low until tender, approximately 15 minutes. Season to taste.
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4 Medium Tomatoes
2 tsp. minced Chives
3 tsp. low fat Mayonnaise
1 1/2 tsp. Dijon Mustard
Salt and Pepper
4 tsp. Grated Parmesan Cheese
Preheat oven to 375. Cut tomatoes in half horizontally and place cut side up on baking tray. In bowl stir chives, mayo, mustard, salt, pepper and two tsp. of cheese. Once mixed, divide between tomatoes. Sprinkle remaining cheese over top and bake for 10 minutes or until tomatoes are hot. Once this is done, quickly put the tomatoes under the broiler to really get the topping brown and melted. Serve hot.
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2 tablespoons bacon fat
1 1/2 cups milk, at room temperature
3 large eggs, at room temperature
1 1/2 cups all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan
Preheat oven to 425 degrees F. Place a popover pan (or standard muffin tin) into the oven. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture. Place into oven and bake for 25-30 minutes, or until golden brown. Serve immediately with butter and Parmesan.
1/2 C. fresh Bread Crumbs
1 clove Garlic, minced
3 tsp. chopped Parsley
2 tsp. fresh minced Basil
2 tsp. drained Capers
1 tsp. Dijon Mustard
1 tsp. fresh Lemon Juice
Salt and Pepper
3 tsp. EVOO
4 4oz. Sea Bass Fillets, no skin
Preheat oven to 350. Mix bread crumbs, garlic, parsley, basil, capers, mustard, lemon, salt and pepper in a small bowl. In a frying pan over high heat, sauté the sea bass in oil for 1-2 minutes on each side. Apply the bread crumb mixture to each fillet and make sure it adheres. Place fillets on a rack set in a roasting pan. Cook for 10 minutes or until done to your liking.
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Blueberry Glazed Salmon
8 oz. salmon
1 cup blueberries
1 T. balsamic vinegar
1 T. honey
1 T. lemon juice
1 sprig rosemary
Black pepper, to taste
Preheat oven to 450 degrees F. Line baking sheet with foil and spray with nonstick spray. In small saucepan, add in ½ cup blueberries, balsamic vinegar, honey, rosemary and lemon juice. Heat at medium-high until blueberries release their juices. Place salmon on baking sheet and season with black pepper. Pour half the blueberry mixture on the salmon and add the remaining ½ cup of blueberries. Cook for 10 minutes or until salmon is cooked through. Remove and pour remaining blueberry mixture on salmon.