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Reply
| | From:  Genie· (Original Message) | Sent: 4/2/2008 6:58 PM |
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Reply
| | | From: Genie· | Sent: 6/1/2008 9:26 PM |
Grilled Cream Cheese-Stuffed Jalapeno Peppers--Shirley 6 fresh jalapenos
1 (8 ounce) block cream cheese, softened
6 slices thin bacon, sliced in half Slice each pepper in half, lengthwise. Remove stem. Carefully clean out all the seeds and white membranes. Use plastic gloves and clean peppers under cold running water. Dry with paper towels. Spoon cream cheese in each pepper half. Wrap a piece of the raw bacon around each piece of pepper and secure with a wooden pick. Grill over hot coals until the bacon crisps. Low fat version: Substitute fat-free cream cheese. And instead of bacon, use strips of fat free lunch ham. NOTE: If desired, mix some shredded Cheddar cheese into the cream cheese for a taste difference. Or try any of the flavored cream cheeses such as salmon or onion. |
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Reply
| | | From: Genie· | Sent: 6/1/2008 9:27 PM |
Grilled Dogs on a Raft
Prep Time: 30 min
Makes: 6 servings
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
6 hot dogs
2 tablespoons ketchup
3 (2/3-oz.) slices pasteurized process American cheese, cut in half
1 .
Heat grill. Cut 15x12-inch piece of heavy-duty foil; spray with nonstick
cooking spray. Unroll dough into 2 sections on sprayed foil; do not separate
into
breadsticks. Press or pat each section to form 7x6-inch rectangle, sealing
perforations. Cut hot dogs lengthwise to but not completely through other
side;
open hot dogs to lay flat.
2 .
When ready to grill, invert dough onto grill rack and peel off foil; place
hot dogs, cut side up, on gas grill over medium heat or on charcoal grill 4
to
5 inches from medium coals. Cook 4 to 5 minutes or until bottom of dough is
deep golden brown.
3 .
Turn dough; brush with ketchup. Place 3 hot dogs, cut sides down, on each
rectangle of dough. Cook 4 to 6 minutes or until bottom of dough is deep
golden
brown and thoroughly cooked, topping each hot dog with cheese during last 1
to 2 minutes of cooking. To serve, cut between hot dogs. If desired, serve
with additional ketchup or other condiments.
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Reply
| | | From: Genie· | Sent: 6/1/2008 9:29 PM |
Grilled Cheese Marinara - 8 ounces mozzarella, Monterey Jack, or cheddar cheese
2 cups crushed cracker crumbs (plain or flavored as desired)
1 tablespoon dried Italian seasoning
1/4 teaspoon freshly ground pepper
2 large eggs
Homemade or commercial marinara sauce - Cut cheese lengthwise into 1/3 to 1/2-inch-thick slices.
- Combine cracker crumbs, Italian seasoning, and pepper in a shallow dish.
- Working with one piece of cheese at a time, dip cheese slices in beaten egg, coating completely. Coat with crumb mixture; place on a baking sheet lined with waxed paper.
- To grill, prepare grill for medium-high heat. Place a piece of heavy-duty aluminum foil on the grill rack. Place coated cheese strips on foil-lined grill; cover and grill 2 to 3 minutes on each side or until cheese melts.
- To pan-fry, brush the bottom of a heavy skillet with olive oil; place over medium-high heat until hot. Reduce heat to medium; add cheese slices. Cook 2 to 3 minutes on each side or until cheese melts.
- Using a spatula, transfer to serving plates; serve with marinara sauce.
Makes 8 to 10 servings. | |
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Reply
| | | From: Genie· | Sent: 6/13/2008 3:48 AM |
Spicy Chicken Wings
Cut up some chicken wings at the two joints. Save the very end for soup, use the two with meat on them. .
Start the Grill on low
In a small stainless bowl mix equal amounts of Hot Pepper Sauce (not the same thing as tobasco) and unsalted butter. Put the mix on the grill to melt the butter.
Start cooking the wings on low. They have to cook from the heat generated by the coals, not from the flames.
Turn the wings over every 5 to 10 minutes. As they start to take on some color dip them into the melted butter hot pepper mix before turning them over.
Warning - They will flare up as the butter drips onto the coals. You want to cook them with the indirect heat of the coals, not the flames. Keep moving them from the flames as necessary or they will burn.
Once they become golden brown (usually four dips and turnings) cut one to see it is cooked through and serve with Blue cheese dip (below)
Blue cheese dip - equal amounts of crumbled blue cheese and blue cheese dressing, let it sit a few hours to mix
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Reply
| | | From: Genie· | Sent: 6/20/2008 6:31 PM |
Grilled portabellas
Categories: Appetizers, Side dish, Vegetarian
Yield: 6 Servings
6 Whole portabella mushrooms
-- cleaned, stems removed
MMMMM------------------------VINAIGRETTE-----------------------------
1/4 c Vinegar
3/4 c Olive oil
1 ts Sugar
1 ts Salt
1/4 ts Freshly ground black pepper
1 tb Balsamic vinegar
2 ts Lemon juice
Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded
jar. Shake well just before using.
Lay clean mushrooms in a shallow baking dish and pour 1/2 cup of
vinaigrette over it.
Cover and marinate for up to 24 hours, turning the mushrooms once.
When ready to cook, drain dressing; reserve for another purpose.
TO GRILL: Place on grill over warm coals for 5 to 10 minutes, turning
once.
TO BROIL: Place on a baking sheet and set under broiler for 5 to 8
minutes.
TO BAKE: Place baking dish in preheated 425 F oven for about 15
minutes.
NOTE: You may substitute sliced portabellas. However, you may need to
grill them on a piece of foil to avoid breakage. Poke holes in the
foil to assure a good smoky flavor.
Kyra Effren, "The Dallas Morning News"
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Reply
| | | From: Genie· | Sent: 8/5/2008 4:44 PM |
Seaside Prawn Kabobs 1 5 ¼ Oz. Can Unsweetened Pineapple Chunks ¾ Cup Roasted Garlic Teriyaki Marinade and Sauce 16 Uncooked Jumbo Shrimp, peeled and deveined 1 Small Sweet Red Pepper, cut into 1 inch chunks Drain pineapple, reserving 3 Tbsp. juice; set pineapple aside. In a small bowl, combine teriyaki sauce and reserved pineapple juice; pour ¾ cup into a large resealable plastic bag. Add shrimp; seal bag and turn to coat. Refrigerate for 20 minutes. Set aside remaining marinade for basting. Drain and discard marinade. On 16 small metal or soaked wooden skewers, alternately thread one shrimp, one pineapple chunk and one red pepper chunk. Broil 3 to 4 inches form the heat for 4 to 5 minutes on each side or until shrimp turn pink, basting with reserved marinade. Yield: 16 appetizers. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 4:09 AM |
| Grilled Shrimp Cocktail with
Horseradish Cream Dipping Sauce
Recipe courtesy Rachael Ray.
1-1/2 lb. jumbo shrimp, about 20 shrimp, peeled, deveined, tail removed
1 tsp. coarse salt
3 TB butter, melted
1 lemon, zested and juiced
1/2 cup plain bread crumbs, 3 handfuls
1/2 cup creamy horseradish
1/2 cup half-and-half or light cream
1/2 tsp. salt
1 tsp. Tabasco pepper sauce or 1/4 tsp. cayenne pepper
1 cup sour cream
2 TB chopped parsley, for garnish
4 leaves Romaine hearts
Preheat a grill pan over medium high heat.
Loosen shells of shrimp and butterfly them cutting down the devein line of
the back of the shrimp.
Toss shrimp with 1 teaspoon coarse salt.
Combine melted butter with lemon juice and zest. Using a pastry brush, cover
shrimps with lemon
butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until
pink and firm.
In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream
soak into the bread
crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or
cayenne and combine
with sour cream. Spoon equal amounts of sauce into ramekins on individual
plates or a dip bowl in the
center or 1 large platter.
Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve
shrimp with seafood forks
alongside dipping sauce.
Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:35 AM |
Bacon Wrapped Stuffed Jalapenos 24 medium jalapeno peppers
1 pound sausage, uncooked
2 cups shredded cheddar cheese
12 bacon strips cut in half Slit peppers lengthwise about 1/4 inch deep and remove seeds. Combine sausage and cheese and stuff into jalapenos. Wrap each with slice of bacon and secure with toothpicks. Place on drip pan on grill. Grill over indirect heat for 15-18 minutes, turning occasionally until sausage is cooked. Grill over direct heat for 1-2 minutes until bacon is crisp. | |
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