Recipezaar: Broil/Grill recipes

Cheeseburger Mac and Cheese

Wed, 31 Dec 2008 16:08:24 -0500

I saw Rachael Ray prepare this on her television show. It looks delicious! I made the tomatoes and pickles optional to suit my family's taste. -- posted by Lainey6605

Café Muse's Grilled Cheese Sandwich

Tue, 06 Jan 2009 02:29:51 -0500

Not only did this grilled cheese sandwich garner Esquire Magazine's top honors as one of the best sandwiches in America, but the Oprah Show rated it 5 stars also. No cheddar here, but a creative combination of Havarti, mozzarella and the wonderfully-melting Fontina. Add broiled tomatoes, a touch of basil and honey and you've got a sandwich! Cooking time is approximate. From Greg Reyner of Café Muse, Detroit, Michigan. -- posted by ninja

Grilled Butter Garlic Beef

Tue, 06 Jan 2009 19:34:37 -0500

This recipe won the R.O. 20 Golden Oryx coupon and was the winner of the week in the Thursday magazine for the week dated Dec 6th-12th'2007. Enjoy! -- posted by Charishma Ramchandani

Chilli Prawns and Mango Salad

Tue, 06 Jan 2009 23:20:00 -0500

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty. -- posted by Fairy Nuff

Broiled Grapefruit With Honey, Vanilla & Cardamom

Tue, 06 Jan 2009 23:48:27 -0500

I love grapefruit and this makes a yummy breakfast for me. This is from Fine Cooking. -- posted by Lainey6605

Penzey's Mural of Flavor Breaded Fish

Thu, 08 Jan 2009 19:56:15 -0500

This was in the Penzey's winter '08 catalog. I used TLC crackers, but think the saltines would be better, or just add salt next time. We used 20 ounces of tilapia fillets. There was a little breading left over. Mural of Flavor is a Penzey's seasoning. -- posted by WI Cheesehead

Tempeh Fajitas

Sun, 11 Jan 2009 12:59:39 -0500

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better). -- posted by blucoat

Grilled Tempeh Veggie Burgers

Sun, 11 Jan 2009 13:05:14 -0500

This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy! -- posted by blucoat

Zucchini Mustard Chicken Burgers

Sun, 11 Jan 2009 18:26:22 -0500

This low GI recipe has been adapted from a recipe in Michelle Trute's 'cooking with conscience book 2' which focuses on low-fat, low GI, easily prepared food. In making this, I processed the garlic and zucchini and used a small amount of oil to panfry the patties in a non-stick pan, and added a dollop of tzaziki on top of the burgers. Zaar would not allow me to include tzatziki as an ingredient, so I've included Greek yoghurt which is what I'd use if I had no tzatziki on hand. If you haven't tried Greek yoghurt before, it's much creamier than other yoghurts. And if you want a good recipe for tzatziki, I recommend Ravenseyes Recipe #306901 or Recipe #157176. 160 grams of ground chicken = just over 5 ounces of ground chicken. -- posted by bluemoon downunder

Is It Frittata or is It Quiche

Sun, 11 Jan 2009 20:24:59 -0500

This came about when wanting to make a light quick easy tea for the DM and myself. I started out thinking mushroom frittata but then there was 1 lonely tortilla there and I decided it need to be used so the following recipe was created. I photographed it step by step (after cooking up mushrooms) and is in this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=289609. I didn't accurately measure the ingredients so they are approximate as is the timing. I served with a simple salad. You could cut into small wedges and serve as you would a pizza. You could of course use other fillings other than mushrooms, I have since used steamed vegetables or left over roast vegetables or ham or cooked chicken with vegetables, let your imagination run wild or depending on what you have left over in the fridge. -- posted by I'mPat

Vegetarian Sausages

Sun, 11 Jan 2009 22:40:28 -0500

This is great simple recipe I found online. It is great for clearing out your fridge. I saute any misc veggies I have laying around such as mushrooms and spinach and add them to the mix. These can also be put into casings and refrigerated. The colder the rice the easier it will be coat in bread crumbs. I can't say how long because they never lasted longer than a day or so. The patties can be stuffed in pita bread or eaten like a sandwich. -- posted by Irish Fraulein

Italian Flank Steak

Mon, 12 Jan 2009 00:34:51 -0500

From "The Busy Family Cookbook." Can't wait to try this. I love flank steak (usually labeled London Broil) because it is lean and cooks super quick. This marinade sounds great. (Prep time does not include marinating time....) -- posted by Lakerdog2

Leek and Sun-Dried Tomato Frittata

Tue, 13 Jan 2009 03:02:19 -0500

Light, subtle flavor. From "Seasonal Food" by Susannah Blake. Try to find sun-dried tomatoes that are not packed in oil, or dry your own tomatoes. -- posted by Da Huz

Roasted Pork Tenderloin and Vegetable Medley

Tue, 13 Jan 2009 19:36:31 -0500

This is a very easy to assemble meal. It is fast enough to make for a week night meal but elegant enough for company. The roasted peppers and onions are so sweet and tempting even to a vegetable hater! -- posted by Irmgard

Grilled Chicken Breasts With Grapefruit Glaze

Wed, 14 Jan 2009 21:55:45 -0500

From Food & Wine. The recipe doesn't specify this, but you may want to divide the glaze recipe, otherwise you are dipping a brush with raw chicken juices into it. I know when you boil the remaining glaze it's most likely quite safe, but I don't like to risk it. -- posted by Vino Girl

Sausage-And-Pepper Frittata

Wed, 14 Jan 2009 22:05:22 -0500

If you would like to make this all vegetables, skip the sausage and cook the vegetables with 1 pint grape tomatoes in 2 tablespoons olive oil. -- posted by Lainey6605

Banderillas (Tuna Skewers)

Wed, 14 Jan 2009 22:19:02 -0500

SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana. -- posted by Celticevergreen

Cheese on Toast - Cheap and Cheerful British Toasted Cheese

Wed, 14 Jan 2009 22:27:25 -0500

Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue! -- posted by French Tart

Broiled Sole With Parmesan-Olive Topping

Tue, 20 Jan 2009 14:21:00 -0500

Entered for safe-keeping. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Caramelized Pears With Toasted Almonds & Yogurt

Tue, 20 Jan 2009 18:16:09 -0500

A healthy recipe adapted from sparkpeople.com. i haven't tried this yet, but it sounds different and delicious. -- posted by Karen=^..^=

Broiled Italian Tomato Halves

Mon, 26 Jan 2009 00:21:10 -0500

I received a lot of side dish recipes from our local store. So I'm posting the ones that sound good. Low fat, low cholesterol, low Carb and low sodium -- posted by Charlotte J

Crispy Mandarin Riblets

Mon, 26 Jan 2009 00:30:15 -0500

I just bought 10 pounds of pork riblets tonight. Here are a few recipes they gave me at the store. -- posted by Charlotte J

Burger Mignon

Mon, 26 Jan 2009 00:32:29 -0500

This came in our Energy Magazine Recipe by Camilla Williamson -- posted by Charlotte J

Poor Boy Burgers

Mon, 26 Jan 2009 00:32:41 -0500

From a Energy magazine we receive recipe by Corrine Tandy -- posted by Charlotte J

Hawaiian Kabobs

Mon, 26 Jan 2009 00:40:46 -0500

Tangy chicken served on a stick -- posted by Charlotte J

Bistro Egg Sandwiches

Mon, 26 Jan 2009 00:51:37 -0500

A yummy (and French) choice for a quick breakfast. From the Food Network Magazine, volume 2. -- posted by Ashbow

Kentucky Hot Brown Ww

Mon, 26 Jan 2009 01:16:50 -0500

Entered for safe-keeping. From WW's "Simply the Best All American". About 7 "thingies" per serving. Add a tossed salad for a quick dinner. -- posted by KateL

Hg's 3-Cheese Bacon-Apple-Bella Frittata - Ww Points = 3

Mon, 26 Jan 2009 23:51:57 -0500

From Hungry Girl - "Mushrooms, Swiss cheese, bacon, and apples?! This slightly sweet frittata is so good, you'll want to add it into regular rotation!" PER SERVING (1/4th of frittata, 1 large slice): 150 calories, 2.25g fat, 485mg sodium, 12.5g carbs, 1.5g fiber, 6.5g sugars, 18.5g protein -- POINTS. value 3* -- posted by senseicheryl

J-Dog's Zesty Italian Chicken

Tue, 27 Jan 2009 00:26:10 -0500

Chicken marinated in italian dressing over fettuccine and fresh spinach -- posted by Chef #673809

Carne Asada Tortas

Tue, 27 Jan 2009 12:37:05 -0500

From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own." -- posted by Recipe Junkie

Summertime Buffalo Wings on the Grill

Tue, 27 Jan 2009 18:21:36 -0500

While wings are 'relatively' healthy, they still maintain the glorious crunch, tang, and richness of the authentic fried gems from Buffalo. This recipe is a product over a decade of experimenting, and borrows from a few different wing recipes, including Tyler Florence for the low bake-before-grill technique, which makes the wings both less fatty and easier to grill. These measurements are a rough guide; adding more butter and cutting out the chili powder will reduce the spice. -- posted by Tortoise

Lemon and Thyme Sausage Kebabs

Wed, 28 Jan 2009 01:46:08 -0500

One of several budget-savvy, "sizzling sausages" recipes in the current issue of the Australian magazine 'New Idea'. This one food editor Barbara Northwood has costed at $A2.26 per serve. Vary the vegetables to meet your taste preferences and add some heat if that's what you like! If making this, I'd be inclined to increase the number of mushrooms and use onion slices in place of the corn which I've never been particularly fond of. -- posted by bluemoon downunder

Broiled Butterflied Shrimp

Tue, 03 Feb 2009 14:32:54 -0500

Somewhere, I got the idea that Shrimp Scampi is supposed to be broiled, yet most recipes I found sauteed. So I made this last night and my husband loved it. -- posted by Ice Cool Kitty

Caramelized Bread Pudding With Chocolate & Cinnamon

Fri, 06 Feb 2009 00:30:51 -0500

This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table" -- posted by blucoat

Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray

Sat, 07 Feb 2009 00:52:28 -0500

From Everyday with Rachael Ray Mag, March 2009. -- posted by NELady

Lamb Tikka

Sat, 07 Feb 2009 01:51:44 -0500

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time. -- posted by mersaydees

Pepper Crusted Filet Mignon

Sat, 14 Feb 2009 00:49:19 -0500

There's nothing better than a really great steak! I haven't made this yet, however thinking I will make this either for Valentines Day, or DH's birthday. Found on America's Test Kitchen... -- posted by kittycatmom

Glazed Scallop Skewers

Mon, 16 Feb 2009 01:29:49 -0500

Entered for safe-keeping. From First 3/09/09. The magazine states that the scallions help to reduce blood sugar, although IMHO the chutney would negate that benefit. -- posted by KateL

French Onion and Wild Mushroom Soup

Mon, 23 Feb 2009 13:36:37 -0500

A recipe from Rachael Ray. Looks yummy and perfect for a cold day. -- posted by Boomette

Giant Puffball Mushroom Crust Pizza

Sat, 28 Feb 2009 02:33:39 -0500

Giant Puffballs are edible wild mushrooms that grow in poor moist soil in the fall. These mushrooms grow abuntantly in my own yard and I never knew they were edible until my friend, who has a knack for edible plants told me so. BE AWARE THAT MANY WILD MUSHROOMS ARE POISONOUS. You should never consume a wild mushroom unless you have confirmed with an expert that they are indeed edible. Puffballs are one of the few unmistakable wild mushrooms, but if they have begun to spore, you canot eat them. FMI: http://americanmushrooms.com/edibles3.htm My friend Ed and I created this pizza recipe. You can use any of your favorite pizza toppings. This recipe was a great find for me, since mushrooms are virtually carb free, and I am eating a low carb diet. -- posted by Rachel Rodrigue

Maple-Glazed Chicken Breasts

Wed, 04 Mar 2009 17:37:44 -0500

A delicious, healthy, and easy to prepare recipe from From "EatingWell Magazine" (March/April 2007). This dish serves 2, but can easily be either cut in half for one person or doubled for more. Recipe takes only a few minutes to throw together but it does require 2 hours to marinate. Of course, if you have an outdoor grill, you can use it. NUTRITION INFORMATION: Per serving: 186 calories; 1 g fat; 66 mg cholesterol; 15 g carbohydrate; 27 g protein. -- posted by blucoat

Crab Mornay

Mon, 09 Mar 2009 16:28:44 -0400

Different from the other three posted on Zaar this one comes from The Popular Potato which are used in this recipe as a topping for the dish. -- posted by Julie B's Hive

Italian Onion Soup

Mon, 09 Mar 2009 16:32:45 -0400

This recipe is from Chef Michael Chiarello. -- posted by Lainey6605

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Sesame-Marinated Baked Tofu

Wed, 11 Mar 2009 01:52:43 -0400

I love this recipe! -- posted by TattooedMamaof2

Toasted Reuben Sub Sandwich

Mon, 16 Mar 2009 15:52:47 -0400

A sandwich big enough to feed your whole family- and it's quick and easy to make too! -- posted by Decorative Memories

Maple Sweet Potato Grill With Walnuts

Mon, 16 Mar 2009 16:03:49 -0400

Entered for safe-keeping. From JoAnna M Lund's "Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook", received in February 2009 Cookbook Swap. How can something this healthy taste so good! Perfect for the G Foreman grill. -- posted by KateL

Italian Cheese Toasts

Thu, 19 Mar 2009 00:30:46 -0400

Adapted from a recipe by JulietAR on allrecipes.com. Adapts well to other flavors - try adding 1/4 cup chopped kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped sun-dried tomatoes, or 1/4 cup finely chopped marinated artichoke hearts. You could also substitute half the cream cheese with mayonnaise (regular or low-fat) for a creamier taste. (Please note: the cheese spread is NOT very palatable raw!) -- posted by DrGaellon

Turkey Breakfast Sausage

Sat, 28 Mar 2009 02:29:09 -0400

This is really quick and easy to make. I usually make a double batch and freeze individual patties to keep in my freezer for breakfast. I have another turkey sausage recipe, but I've since found this one and like it much better. These can be cooked in a skillet or on a George Foreman grill. -- posted by LARavenscroft

Miso-Garlic Broiled Eggplant

Mon, 30 Mar 2009 17:38:21 -0400

Every year I plant Japanese eggplant in my garden... my favorite way to eat it is simply grilled, then sliced with soy sauce and ground roasted sesame seeds. I was overwhelmed with eggplant last season, and had to "branch" out to other methods. This is a recipe my Japanese mom taught me. Make subsitutions at your own risk! :) I can only tell you this is great as written!!! -- posted by kittycatmom

Serbian Cevapi

Wed, 01 Apr 2009 04:12:56 -0400

This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwhiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 Hours to cool in fridge. -- posted by Chef #1222633

Flank Steak Fajitas

Fri, 03 Apr 2009 17:19:01 -0400

Flank steak is very flavorful and a natural to use in fajitas. Here the flank steak is pan fried to desired doneness, then sliced thin, across the grain, for use in the fajitas. -- posted by Ice Cool Kitty

Asian Style Flank Steak

Fri, 03 Apr 2009 17:41:11 -0400

Broiled flank steak with a honey-ginger-soy sauce. -- posted by Ice Cool Kitty

Shrimp Alla Romana

Sun, 05 Apr 2009 01:56:21 -0400

One of our favourite shrimp dishes, which also happens to be easy and elegant! Use the largest available shrimp and serve over rice or with crusty bread to soak up the marvelous garlic butter. Source: Meridian Foods (Note: Oftentimes, we just do this in the skillet and skip the broiling part! The sauce is so delicious) -- posted by frozen_rain

Special Bacon Wrapped Burgers

Wed, 08 Apr 2009 02:05:05 -0400

This is one of the best burgers I've ever had! I must give credit to my co-worker Allen for the basic recipe.....he grilled them for a casual dinner party and I pestered him for hours to get the 'secret'. I've now perfected my own version and frequently serve them up fully dressed and folded into large lettuce leaves for a fun low-carb meal. -- posted by FolkDiva

Spiced Lamb Kebabs

Fri, 10 Apr 2009 13:58:43 -0400

Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces. -- posted by bluemoon downunder

Tortino Con Scamorza E Patate (Scamorza and Potato Tarts)

Sun, 12 Apr 2009 02:11:23 -0400

Scamorza is a sheeps milk cheese from the Puglia region of Italy. This quick appetizer or lunch dish, while looking difficult, is easy to prepare. -- posted by Celticevergreen

Lemon Dill Broiled Fish

Sun, 12 Apr 2009 02:19:18 -0400

This is a great weeknight recipe as it is ready in 15 minutes! I like it with tilapia but you may substitute Boston bluefish or red snapper. It goes great with couscous and a green vegetable side dish, such as asparagus. -- posted by Irmgard

Sweet & Tangy BBQ Pork Steaks

Tue, 14 Apr 2009 12:10:40 -0400

I was thinking about Lambert's Restaurants "Home of the Throwed Rolls" and how much I like their barbeque pork steak. So instead of driving the 6 hours to the nearest Lambert's to Chicago, I decided to give it a try myself. It turned out so well that I thought I should share the recipe. And it's very easy. I've been snooping around in the shadows on this site for a long time but you've finally inspired me to share as well. Hope you enjoy this as much as my family did. The rib rub and sauce listed are completely customizable...feel free to use whatever you have on hand and it'll still be great. This just happens to taste like Lambert's. =) -- posted by Chef #1235543

French Onion Soup Dumplings

Fri, 17 Apr 2009 17:07:30 -0400

All the flavors of classic French onion soup, wrapped in a wonton skin. Adapted from a recipe by Kerry Saretsky at Serious Eats. If you can't find Gruyère, substitute Comté, Emmenthaler or even American-made Swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here: http://tinyurl.com/dyp6ck -- posted by DrGaellon

Cheeky Chicken Tikka Masala

Sat, 18 Apr 2009 16:48:55 -0400

A dairy free version of the creamy Indian dish. Serve over hot brown rice. Yum! (Prep time does not include marinating) -- posted by mamamandy

Flat Iron Steaks With Lemon-Basil Pesto

Mon, 20 Apr 2009 00:55:18 -0400

Adapted from a recipe by desihannagan at allrecipes.com. "Prep time" includes marination. -- posted by DrGaellon

Fully Loaded Cajun Chicken Burgers

Tue, 21 Apr 2009 10:26:57 -0400

A Cajun inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

Spanish Spinach Omelette

Wed, 22 Apr 2009 13:16:14 -0400

A tasty looking Spanish inspired recipe I found in a back issue of BBC Good Food Magazine -- posted by Sarah_Jayne

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Spicy Moroccan Lamb Chops

Thu, 23 Apr 2009 01:40:46 -0400

These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping. -- posted by Sarah_Jayne

Shrimp Souvlaki (Ww)

Sun, 26 Apr 2009 21:39:18 -0400

THis is only 6 points/serving for a quick weeknight meal. Recipe source: WW magazine (January 2008) -- posted by ellie_

Spice-Rubbed Pork-Tenderloin

Tue, 28 Apr 2009 01:25:56 -0400

This recipe is from "Delish" and it is truly delicious! So simple, you won't believe how good it taste! -- posted by MillaKette

Stuffed, Baked Zucchini With Tomatoes and Rice

Tue, 28 Apr 2009 11:54:50 -0400

This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer. -- posted by Oolala

Smokehouse Burgers

Wed, 29 Apr 2009 14:42:37 -0400

McCormick has a new pepper called "Smokehouse Ground Black Pepper" that is infused with applewood smoked flavor. This recipe is on the back of the can. -- posted by mailbelle

Sensational Sole

Wed, 29 Apr 2009 15:15:40 -0400

From South of the Fork, the Junior League of Dallas, 1987. I am posting recipes that appeal to me for safe keeping. -- posted by Oolala

Egyptian Eggplant Omelet

Mon, 04 May 2009 19:50:46 -0400

Spices and flavorings from China, India, Spain, and tropical Africa have found their way into Egyptian cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick and perfect for lunch or supper. This recipe is from Classic International Recipes. Posted to plan for Zaar World Tour! -- posted by breezermom

My Best Wine Marinade

Fri, 08 May 2009 01:29:31 -0400

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. -- posted by gailanng

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Candied Baked Sweet Potatoes (Oven or Grill)

Fri, 08 May 2009 12:20:25 -0400

I bake this in a foil dish on my outdoor grill, either way oven or out door grill these are delicious! -- posted by KITTENCAL

Paula Deen's Salmon Burgers

Fri, 08 May 2009 12:28:38 -0400

A simple and delicious recipe from Paula Deen's show "Paula's Best Dishes". Serve with Recipe #370518 , buns, lettuce, and tomato slices. -- posted by blucoat

Broiled Snapper on Toasted Sourdough

Sat, 09 May 2009 00:19:50 -0400

The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. -- posted by LifeIsGood

Broiled Salmon With Peppercorn Lime Rub

Mon, 11 May 2009 17:36:04 -0400

Who would believe something so simple would be sooo delicious! Serve with a Quinoa-vegetable salad. Delicious! Adapted from Cooking Light Magazine -- posted by kittycatmom

Carrot Cake With Buttermilk Glaze

Tue, 12 May 2009 16:57:05 -0400

This is Grandma Great's recipe. What makes this cake different from other's posted here is additional coconut and walnuts in the glaze and the technique of broiling the cake with the glaze. The amounts are a little different too. This is by far our favorite carrot cake. If you don't want a cream cheese frosting, this glaze is a perfect compliment to a moist but very dense cake. Do not Beat the cake mix, stir by hand - very important! -- posted by Chef~V

Vita-B Chicken Burgers

Wed, 13 May 2009 22:01:53 -0400

Wheat germ is high in various B vitamins such as folate, niacin, thiamin, and vitamin B6 as well as calcium, fiber, vitamin E and omega-3 fatty acids. These burgers are quick to make and taste great! I serve mine on regular burger buns with guacamole & melted cheddar on top and pickled pepper rings & jalepeño bbq sauce beneath... So good :) -- posted by Dominique353

Kruchinsky's Hot Potatoes

Sat, 16 May 2009 10:43:59 -0400

This recipe was the winner in the side dish category of Morton's Kosher Salt recipe contest. It's great with steak, BBQ beef, or rack of lamb! -- posted by BecR

Lynn's Favorite Jerk Chicken

Wed, 20 May 2009 02:13:22 -0400

This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time. -- posted by Lavender Lynn

Broiled Salmon With Tomatoes and Capers

Sun, 24 May 2009 02:28:16 -0400

If you're like me, there is nothing more annoying than having to thaw frozen fish in the fridge for 24 hours before cooking it. I went hunting for a recipe that would allow me to start with frozen fish fillets... found a great one online at the San Diego Union-Tribune. From the article: "If I could forget planning ahead, store salmon in my freezer and not even have to thaw it before popping it under the broiler, the bottom line would be more good-for-you fish consumed at my house. Here are just a few things to keep in mind: It's better to cook the frozen fish plain and then add a sauce or topping later, as most sauces won't stand up to the high broiler heat. A brush of oil keeps the fish moist, but choose a heat-tolerant oil such as soybean, safflower or peanut oil. Don't use olive oil." -- posted by naviline

Chapli Kebab (Spiced Lamb Patties)

Mon, 25 May 2009 11:43:31 -0400

Recipe source: local newspaper -- posted by ellie_

Healthy Turkey Melt

Thu, 28 May 2009 01:39:00 -0400

I was bored so I decided to make a healthier version of a turkey melt that I liked from some frozen meal thingy :3 -- posted by Imyourwerewolf

Elegant Eggplant Salad Towers (Vegan)

Thu, 28 May 2009 01:40:25 -0400

This lovely recipe comes from a book called Vegan Planet. The book says " A stacked salad makes a striking forst course. Instead of eggplant slices, you can substitute slices of grilled portobello mushroom caps, if you prefer ". I love serving these towers as a first course when we entertain. I like to lightly grill the tomatoes with a little salt before placing them on the eggplant. -- posted by Um Safia

Eggs Benedict for Two - With Smoked Salmon

Thu, 28 May 2009 01:42:34 -0400

I absolutely adore poached eggs on toast so for me Eggs Benedict is really something to enjoy. If you have a toaster that will accommodate split muffins, feel free to toast them in that instead of under the grill. As I don't eat ham / prosciutto, I make my Eggs Benedict with smoked salmon which also adds a lovely elegant touch in my opinion. Save this recipe for special days such as birthdays & anniversaries, better still drop hints for someone else to make it for you :wink: -- posted by Um Safia

Single Serve Pizza Slice

Thu, 28 May 2009 23:27:30 -0400

Whenever I really want pizza but don't want to order take out I make this delicious single serve slice of thin crust pizza! Oh and this recipe is also healthy, low calorie, and low fat! -- posted by KellyFarley

Pesto, Roasted Red Pepper and Parmesan Bruschetta

Sun, 31 May 2009 19:50:37 -0400

You can make the roasted red peppers and pesto at home, or you can use a store bought ones depending how much time you wish to spare. This recipe came from "The thousand best recipes" cookbook. -- posted by Katanashrp

Drunken Irishman Glaze

Wed, 03 Jun 2009 13:08:57 -0400

A fantastic glaze decoded from my favorite Irish pub. Sure, there may have been some shots passed around between myself and the chef to crack the code, but I'm more than willing to make sacrifices. This is amazing on top of just about anything grilled or broiled... for a sweet little kick of Irish bliss. -- posted by AlmightyMooX

Portobello Mushroom Tuna Melt

Sat, 06 Jun 2009 01:28:40 -0400

This is a tasty recipe from Lifetime's Cook Yourself Thin, DH and I tried this for dinner last night and really enjoyed it. Only changes I plan for the next time is to leave the greens on the side as it made things messy and maybe to use about half the parsley. 1 serving is 2 melts. I hope you enjoy! -- posted by McGelby

Finger Lickin' Good Shrimp

Sat, 06 Jun 2009 01:48:40 -0400

This comes from Taste of Home Summer Appetizers 2009. Recipe submitted by Sandi Solari, California. It sounds so simple and refreshing. Prep. time includes marinating and chilling. -- posted by mums the word

Capri Chicken Polenta

Mon, 08 Jun 2009 02:13:39 -0400

This dish combines two economical ingredients with tasty results. From eatchicken.com. -- posted by SweetJezebel

Pineapple Lime Marinated Grilled Salmon

Thu, 11 Jun 2009 01:55:45 -0400

From Michael Antonasio, the manager of Food & Nutrition for Overlook Hospital, Summit, NJ. -- posted by Oolala

Broiled Flank Steak With Spicy Glaze

Sun, 14 Jun 2009 21:31:21 -0400

Although flank steak is lean and flavorful, it is not very tender, so it should be sliced against the grain, very thin. Asian chili paste is very spicy and hot on its own. Here it is mixed with ketchup to tone down the heat so you can enjoy the spiciness. -- posted by Ice Cool Kitty

Nacho Scoops

Thu, 18 Jun 2009 01:16:58 -0400

This is a fast, easy twist to traditional nachos, and they're highly addictive! My best friend created a version of this because she hates to cook, but had to take something to a party. I tweaked it a little, and this is the result. -- posted by Shanlynn

Chili's Grilled Caribbean Chicken Salad (Copycat)

Sun, 28 Jun 2009 13:23:08 -0400

This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon! -- posted by Krista Roes

Vegetarian Avocado Sandwich

Sun, 28 Jun 2009 17:26:12 -0400

These sandwiches are great for a quick-fix lunch, snack, or appetizer, and if you don't have everything on hand, these ingredients are easily substituted with seasonal veggies, any salad dressing, or any type of cheese - you really can't go wrong with these! -- posted by Alexander Mar

Kittencal's Pesto Bruschetta

Thu, 02 Jul 2009 02:19:58 -0400

I use my recipe#144195 to make this you may of coarse use your your own favorite recipe, depending on the size of the bread slices you may need more pesto, the amounts listed are only estimated, prep time does not include making the pesto --- this is very good! -- posted by KITTENCAL

Green Gazpacho Chicken

Thu, 09 Jul 2009 13:38:23 -0400

Clean Eating July/August 2009 -- posted by TattooedMamaof2