Grilled Caribbean Chicken Salad

Sorce

Aznvad

Ingridients

4 boneless, skinless chicken breast halves 1/2 cup teriyaki marinade (store bought) 4 cups chopped iceberg lettuce 4 cups chopped green leaf lettuce 1 cup chopped red cabbage 5.5 oz. can pineapple chunks in juice, drained tortilla chips PICO DE GALLO: 2 medium tomatoes, diced 1/2 cup diced spanish onion 2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed 2 tsps. finely minced fresh cilantro pinch of salt Combine all ingredients in a small bowl. Cover and chill. HONEY LIME DRESSING: 1/4 cup Grey Poupon dijon mustard 1/4 cup honey 1−1/2 Tbsps. sugar 1 Tbsp. sesame oil 1−1/2 Tbsp. apple cider vinegar 1−1/2 tsps. lime juice Blend all the ingredients in a small bowl with an electric mixer, Cover and chill.|Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4−5 mins. per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.

Oriental short rib barbeque-uldrich

Sorce

[iGri]

Ingridients

4 lb Beef short ribs; * 2/3 c Green onions; thinly sliced 1/2 c Soy sauce 1/2 c Water 1/4 c Dark-roasted sesame oil 2 1/2 tb Brown sugar; packed 1 1/2 tb Sesame seeds; toasted, -crushed 1 ts Garlic; crushed 1 tb Fresh ginger; grated 1/2 ts Ground red pepper 1/8 ts Fresh ground Szechuan pepper Fresh mild red chili peppers Green onions Radish rose |* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose.

Spumone Di Zabaglione

Sorce

freds_revenge

Ingridients

6 eggs 1/2 cup sugar 1/2 tsp. nutmeg 1/2 cup marsala 3 tbsp. dark rum 1−1/2 cup heavy cream|Separate the eggs and place the yolks in the top part of a double boiler. Place the whites in a stainless steel bowl at room temperature. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites. Place into ice cream machine and chill according to manufacturer's instructions. Place in freezer, well covered. When ready to serve, scoop into balls and garnish with crushed amaretti cookies.

Rib Shack Bar−B−Q Sauce

Sorce	The Enforcer
Ingridients	1 Cup Catsup 1 Tablespoon Worcestershire Sauce 1 Cup Water 1/4 Cup Vinegar 1 Tablespoon Sugar 1 Teaspoon Salt 1 Teaspoon Celery Seed 3 Dash Bottled Hot Pepper Sauce|Combine all of the ingredients in a small saucepan. Heat to boiling, then reduce the heat and simmer for 30 minutes. Makes enough sauce for basting pork loin back ribs, pork chops or roast, chicken or hamburgers.

Blueberry Pound Cake

Sorce

Gio

Ingridients

2 Cups sugar 1 Cup shortening 4 Large eggs -- or 5 medium eggs 1/4 Teaspoon yellow food coloring 1/2 Teaspoon almond extract 1 1/2 Teaspoons vanilla extract 2 Tablespoons Adams Butter flavoring 3 Tablespoons lemon extract 1/2 Cup buttermilk 3 Cups all-purpose flour 1/2 Teaspoon salt 1 Teaspoon baking powder 1 Teaspoon baking soda 2 1/2 Cups whole blueberries -- drained and rinsed |Preheat oven to 325 degrees. Cream sugar and shortening. Beat in eggs one at a time. Add yellow food coloring, almond extract, vanilla extract, butter flavoring, and lemon extract to buttermilk; blend well and set aside. Sift flour, salt, baking powder and baking soda together; add to batter alternating with buttermilk until evenly distributed. Fold in blueberries, reserving a few for garnish. Pour into a 10" bundt or stem pan that has been lightly greased, but not floured. Bake 1 hour and 10 minutes. Allow to cool 15 minutes before removing from pan. While cake is still warm brush on glaze with pastry brush covering top and sides. Garnish with a few reserved blueberries.

Houston's Tortilla Soup

Sorce

BrianPhotog

Ingridients

1 − 2 1/2−3lb. chicken, cut−up and skin removed 2 ribs celery, cut into chunks 1 med. onion, quartered 1 large carrot, quartered 2 sprigs parsley 2 tbls. chicken soup base 1 teas. lemon−pepper seasoniong 1 large clove garlic or granulated garlic to taste Combine all the above in a large stockpot and cover with water by about 2 inches. Bring to a rapid boil; lower heat to a simmer and cook for about 1 hour until chicken is tender and falling off the bone. Strain and reserve the broth. Tear pieces of chicken into small pieces. Set aside. In 4 cups of the reserved chicken broth, boil about 1 1/2 lbs peeled potatoes until tender. Remove from heat. Do not remove the broth....mash up the potatoes and add the following: 1 large can of creamed corn 1 10oz. can of Rotel tomatoes, crushed 1 1/2 cups half & half cream 2−4 tablespoons minced cilantro Add enough of the reserved chicken broth to thin out the soup to the desired thickness. Simmer on low for about 15−20 minutes. Taste and correct seasoning. Be careful of adding too much salt. Moments before serving, stir in: 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese reserved cut−up chicken 4−6 corn tortillas, cut into 1/4" julienne strips Continue to simmer until cheese is melted and chicken is heated through. To Serve: Ladle soup into deep bowls. Garnish with a dollop of sour cream, chunks of avocado dipped in lemon juice, slices of black olives and a small handful of thin corn tortilla strips that have been deep fried.|

Apple City Barbecue

Sorce

kaltblut

Ingridients

--------------------DRY RUB------------------------ 10 tb Black pepper 10 tb Paprika 5 tb Chili powder 5 tb Red pepper 5 tb Garlic powder 3 tb Celery salt 1 tb Dry mustard ------------------FINISH SAUCE--------------------- 32 oz Hunt's Ketchup 8 oz Soy sauce 4 oz Worcestershire sauce 1 tb Garlic powder 8 oz Apple cider vinegar 4 oz Apple juice 1 tb White pepper or to taste |Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add in finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process.

Philadelphia Cheesesteaks

Sorce

mferrell

Ingridients

3 tablespoons soybean oil 1/2 cup diced white onions 6 − (1/8" thick) slices rib eye of beef 1 − 6 inch Italian roll, slit lengthwise 1/4 cup Cheese Whiz Ketchup and pickle relish (optional)|Add 1 tablespoon of oil to a hot skillet and cook the onions until they just begin to brown. Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through. Put the meat on the roll and top with the onions and Cheese Whiz. Add ketchup and relish if desired.

Honey Baked Ham Potato Ham Hash

Sorce

CaseVandy

Ingridients

2 ribs celery, chopped 1 onion, chopped 1 bell pepper, chopped 1 cup cooked ham, chopped 4 white potatoes, well−scrubbed and shredded 1 teaspoon dried parsley 1/2 cup milk 6 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper|Heat oil in heavy iron skillet. Saute onion, pepper and celery until soft. Preheat oven to 350 degrees. Add potatoes to the vegetables in skillet, add the ham and cook all to brown, stirring often. Season with salt and pepper. Add half the parsley. Pour milk over mixture. Bring to a boil. Cover with foil. Place in oven and bake for 15 minutes. Uncover and let potatoes brown for a few minutes. Remove from oven and sprinkle with parsley before serving.

Boston Market Stuffing

Sorce

GTA-Xplorer

Ingridients

10 Ounce Can sliced carrots; undrained 4 Ounce Can sliced mushrooms; undrained 14 Ounce Can chicken broth 2 ribs celery; cut 4−5 pieces 1 Tbl. Rubbed sage 12 Tbl. Poultry seasoning 1 Tbl. Chicken bouillon powder 3 Tbl. Bottled liquid margarine or melted butter or margarine 3 English muffins; cut into 1/2" cubes with crumbs 8 Ounce Bag unseasoned croutons 1 Tablespoon Dry parsley; minced 2 Tablespoon Dry minced onion|When you open the can of carrots, run the blade of a paring knife through them right in the can so that you've reduced them to tiny bits without mashing them. Empty it then into a Dutch oven. Add the mushrooms; set aside. Empty the cam of broth into the blender and add the celery along with the sage, poultry seasoning, bouillon powder and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add the English muffin cubes, (crumbs too), croutons, parsley and onion to the Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350* about 45 minutes to an hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.