Recipezaar: Preparation,Barbecue,Lactose-free recipes

Five-Spice Chicken Breasts With Hoisin Sauce

Tue, 01 Mar 2005 19:59:46 -0500

This recipe calls for boneless chicken breasts WITH the skin on. This is a quick recipe- Most of the prep/cook time is just spent allowing the chicken to marinate. While this recipe uses the grill, I don't see why you can't do it on the stove top or under the broiler with a little modification. From Cooking Light. -- posted by Vino Girl

Spring Thyme Salmon

Sat, 09 Apr 2005 10:41:33 -0400

From McCormick. -- posted by Vino Girl

Grilled Pineapple Pork Chops

Wed, 13 Apr 2005 13:06:49 -0400

These are easy, sweet and tangy. -- posted by Kaarin

Bev's Grilled Salmon

Wed, 13 Apr 2005 20:46:52 -0400

This came from my friend Bev on the IBS boards. She says this is her family's absolute favorite way to make salmon. I can't wait to try it! Prep time includes time to marinate. -- posted by Kree

Bacon Wrapped Mushroom Kabobs / Kebabs

Fri, 29 Apr 2005 12:13:24 -0400

Food on a stick is great! This is our latest version for the summer BBQ. -- posted by Kaarin

Spicy Filet Mignon With Grilled Sweet Onion

Sat, 30 Apr 2005 22:29:10 -0400

From Cooking Light (May 2005). -- posted by Vino Girl

Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette

Sun, 01 May 2005 18:36:31 -0400

Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005) -- posted by Vino Girl

Rum-glazed Pineapple, Mango, and Chicken Skewers

Fri, 13 May 2005 17:15:51 -0400

This fantastic-looking barbecue recipe comes from Casey (Atomic Rose) on the IBS boards. She says it works better to grill the mango on separate skewers from everything else, since it cooks much more quickly than the chicken does. Once again, storing this here to try ASAP! -- posted by Kree

Awesome Turkey Burgers

Mon, 23 May 2005 16:55:47 -0400

This is a slight variation on a Rachael Ray recipe. We love it! And don't be scared...it doesn't taste like turkey, and isn't spicey - despite the ingredients. -- posted by Denver Chef

Sweet Steak Kabobs

Tue, 14 Jun 2005 13:52:06 -0400

We grill a lot-this is our best venison or beef marinade. Prep time includes 8 hours of marinating. -- posted by Kaarin

Grilled Oriental Salmon

Fri, 08 Jul 2005 15:08:54 -0400

I found this in a publication from my health insurance company of all places. It looks scrumptious! I'm storing it here so I don't lose it. It's cited as being from The New American Heart Association Cookbook, 25th Anniversary Edition. The cooking time includes the time to marinate. -- posted by Kree

Kree's Fat-Free Grilled Veggies

Fri, 08 Jul 2005 16:11:44 -0400

My local grocery store was out of the fat-free zesty Italian dressing I usually use on my grilled veggies, so on a whim I grabbed some red wine vinaigrette and went to town. The result was this easy, fat-free recipe with a very subtle but delicious flavor. My mother and I made this for a Fourth of July barbecue and it was a big hit. You don't need to use exactly 1/2 cup dressing, just however much seems right to cover all your veggies. As usual, the serving size is an estimate. -- posted by Kree

Bourbon Peach Barbecue Sauce (And Its Uses!)

Thu, 11 Aug 2005 18:14:44 -0400

This came to my inbox from McCormick and I just had to share it! They recommend using the barbecue sauce on grilled pork tenderloin. I think it would be fabulous on any grilled meat or seafood, so I modified the recipe to make it more flexible. I plan on trying it with either chicken breasts or salmon. -- posted by Kree

Oregano & Lemon Pork Kebabs

Thu, 25 Aug 2005 11:05:38 -0400

This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork. -- posted by justcallmetoni

Muscovado Marinated Chicken Sticks With Ginger & Garlic

Wed, 14 Sep 2005 09:29:51 -0400

This is good with chicken, but you could also try pork as well. I have also used this on whole chicken breasts, not chopped the breast up & just grilled it whole. The times do not include marinating time. -- posted by LilKiwiChicken

Rosemary Mustard Grilled Zucchini and Chicken

Wed, 28 Sep 2005 22:00:28 -0400

I sometimes make kabobs with the zucchini and chicken after marinating them seperately. Cut chicken and zucchini into chunks if kabobing. Pound breast a bit to even out the thickness and cut zucchini in half and then half again if just grilling. Works well on the George Foreman. -- posted by riffraff

Cattle Boyz Cedar Plank Grilled Salmon

Thu, 13 Oct 2005 19:07:20 -0400

Planked Salmon is a method of cooking/smoking salmon that has been used for hundreds of years by the First Nations Peoples. Prepared with natural red cedar, planked Salmon is a slow cooking method that produces a wonderful aroma, delicate texture and rich smoky flavor. Add Cattle Boyzs products and youll have a unique dish that will be sure to impress your guests. -- posted by Cattle Boyz

Morg Kebab (Iranian Skewered Chicken)

Mon, 17 Oct 2005 15:57:40 -0400

There are times when you just want to keep it simple: to use fewer ingredients but still to produce a sensational result. This is a simple but delicious recipe for chicken kebabs. For the best results, the recipe recommends cooking the kebabs over glowing coals but concedes that the kebabs can be cooked on a preheated grill. I found this recipe in 'The Best of Lebanese and Middle Eastern Cooking', and I'm posting it here for the 2005 Zaar World Tour. The preparation and cooking times below do not include the 2 hours suggested minimum time for marinating. -- posted by bluemoon downunder

Lemon & Pine Nut Lamb Patties

Sun, 13 Nov 2005 20:29:06 -0500

Scrumptious-sounding, Middle Eastern inspired recipe I have just found in the November issue of the 'Australian Good Taste' magazine, and which I don't want to forget to try so I am posting it here for safe-keeping. It's one of several BBQ recipes, but I'll be baking mine in the oven. It's served with babaghanoush. -- posted by bluemoon downunder

Grilled Fish Havana Style - Pescado De Habana

Sun, 18 Dec 2005 18:09:09 -0500

This recipe works well with just about any type of fish filet. Leave skin on, it helps keep the filets from shrinking and will help keep the fish from sticking to the grill. The skin can easily be removed before serving or leave it on, either way it is good! Found this in "Three Men from Miami Cook Cuban" by Glenn Lindgren, Raul Musibay and Jorge Castillo. Refrigerate from 2-4 hours before grilling. -- posted by Manami

Simple Asian Marinade for Chicken

Mon, 20 Feb 2006 15:28:06 -0500

My boyfriend came up with an extremely quick and easy marinade to put on chicken fillets to BBQ one day with what we had left in the kitchen. Almost all my friends have asked for the recipe. It is foolproof. You can add anything else you may wish, such as chopped red chillies for colour or sesame seeds. -- posted by Lovetocook in Australia

Chicken Fajitas

Tue, 21 Feb 2006 14:59:06 -0500

Great marinade for chicken fajitas on the outdoor grill or the George Foreman. Smells great! -- posted by londongavchick

Grilled Artichokes

Wed, 22 Feb 2006 15:43:30 -0500

I found this recipe on artichoke.org and have made it 3 times in the last 2 weeks. These are incredible and so easy to make. What's better than an artichoke? A grilled artichoke! -- posted by NIN4NIN

Grilled Peanut Chicken

Mon, 13 Mar 2006 15:18:08 -0500

Made with peanut butter, lime juice, soy sauce, garlic, curry and a bit of red pepper. From a supermarket recipe card at Shop Rite. -- posted by Oolala

Cilantro Shrimp With Peanut Dip

Mon, 13 Mar 2006 19:48:20 -0500

From "Simply Shrimp, Salmon and (Fish) Steaks" by Leslie Glover Pendleton. This is the recipe on the cover of the book. Wish you could see it. Recipe states that these are tasty Southeast Asian-inspired shrimp that make an unusual hors d'oeuvre. Serve the sauce in individual pots when serving as a main course. Goes well with Basmati or jasmine rice. There is a marination of 30 minutes to 8 hours not included in the time. -- posted by Oolala

Ragged Island Fried Rice With Blackened Chicken

Fri, 24 Mar 2006 15:20:53 -0500

Ragged Island, Bahamas.....tranquility and great food come to mind. Try this spicy rice served with blackened grilled chicken, and experience a taste of the Caribbean. Submitted for RSC #8. NOTE:Changes have been made to this recipe March 29/06...edited to add forgotten ingredients! -- posted by ~Leslie~

Wayne's Famous Beef Ribs

Fri, 24 Mar 2006 15:21:19 -0500

Delicious, fall off the bone Beef Ribs with a tangy, sweet sauce, smoked on the barbecue, this is my Husband's much sought after recipe for Beef Ribs. -- posted by ~Leslie~

Spanish Style Chicken (Grilled With Raisin Wine Sauce)

Wed, 12 Apr 2006 20:30:46 -0400

I am looking to thin my collection of cookbooks over the next several months. To do so, Im submitting all of the recipes I tabbed to try one day here for safe keeping. This particular dish comes from an indoor grilling cookbook and would also be suitable for outdoor cooking. It is a true departure from my usual preference for bolder spices, but is truly flavorful treatment of the bland chicken breast. -- posted by justcallmetoni

Bar-B-Qued Moose

Mon, 17 Apr 2006 17:17:21 -0400

Yup. I went ahuntin' and got me a Moose. Then this fellar down at the fillin' station gives me this recipe. Hoppin' yea like it! -- posted by Happy Harry #2

Shish Kebabs

Tue, 09 May 2006 20:52:00 -0400

This shish kebab recipe uses all the main ingredients but adds a marinade for the meat and onions -- posted by Theresa Proctor

BBQ Salami Oysters

Thu, 18 May 2006 12:20:02 -0400

A little bit like Oysters Kilpatrick with salami instead of bacon. Use your favorite variety of salami. -- posted by Peter J

Hungarian Paprika Pork Chops

Tue, 23 May 2006 13:59:32 -0400

I got this recipe out of a George Foreman cookbook. Very simple to make. You can easily make the rub ahead of time to store for later uses. This will cut the prep time from 15 min to just 5! -- posted by Renea'

Japanese Grilled Tuna

Fri, 26 May 2006 16:01:54 -0400

This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot. Prep time includes marinating time. From Food and Drink. -- posted by ~Leslie~

Grilled Vietnamese Chicken

Wed, 31 May 2006 18:26:46 -0400

This chicken is just full of flavor. Scoring the breast or thigh before marinating allows the marinade to penetrate the meat better and faster. I found this recipe in Cooking Pleasures Magazine and we just loved it. Another plus is a short marinading time that does not compromise the flavor at all. Longer would only make it better. -- posted by riffraff

Grilled Basil-Tomato-Goat Cheese Chicken

Tue, 20 Jun 2006 21:00:52 -0400

Our herb boxes runneth over with basil... there's always chicken on hand... what else to do on a summer night than this amazingly gourmet-tasting but INCREDIBLY simple recipe? I originally got this recipe from some high-end cooking magazine but have tailored it - and guests love it! (not to mention my husband...) -- posted by wasabipea00

Ivo's Foil Barbecued Potatoes With Rosemary - BBQ

Mon, 26 Jun 2006 19:51:35 -0400

A new favorite for the grill -- serve with grilled steaks and veggies. -- posted by Sandi (From CA)

Flank Steak With Grilled Mango and Watermelon Chutney

Wed, 28 Jun 2006 17:05:41 -0400

A wonderful way to celebrate Fourth of July and the height of grilling season! The flank steak is seasoned with a rub of brown sugar, salt, cumin and garlic and cooks to a fine smoky-sweetness. The chutney is a classic combination of fruit, spices, vinegar and sugar and adds a summery note. This recipe was adapted from a popular cooking magazine. -- posted by Lauralie41

Beer Wisconsin Bratwurst

Tue, 04 Jul 2006 20:26:47 -0400

Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world! -- posted by ~Rita~

Sumac Chicken Breasts

Thu, 07 Sep 2006 18:14:44 -0400

I have taken this recipe from Moxies Sumac Salmon #61262 because we loved it so much and wanted to try sumac with chicken. It worked! Just love the flavour of sumac, wish it hadnt taken me so long to discover it. Marinating time isn't included in prep. time - I didn't have time to marinate for more than 15 minutes tonight and it was still wonderful. -- posted by Ninna

Pork Chops With Tomato & Fennel Sauce

Mon, 02 Oct 2006 22:03:19 -0400

Came across this one in my current quest to change up the menu a bit and have fallen for fennel. With a distinctive licorice flavor, fennel has many natural pairings including both pork and tomatoes. In this recipe, grilled or pan cooked chops are given a zippy finish with a Italian inspired sauce. For those of us who don't always have time to marinade and do a lot of prep work, this seems like lovely dish to serve to family or friends. -- posted by justcallmetoni

Spicy Garlic Grilled Shrimp

Wed, 04 Oct 2006 21:03:23 -0400

This is a recipe from Bobby Flay that I absolutely love. If you don't have the fresh herbs on hand you can easily use dried, as I have many times. Just cut back the amount of oregano and parsley to one teaspoon each. -- posted by Grooved Pavement

Tasty BBQ Tomatoes

Mon, 23 Oct 2006 23:04:10 -0400

A quick and tasty way I cook tomatoes on the BBQ. The ingredient quantities are not all that precise - just add to your own taste. -- posted by Peter J

BBQ Oysters and Olives

Mon, 30 Oct 2006 17:24:52 -0500

Nice and different way to prepare freshly shucked oysters on the BBQ. The quantities below are what I used but just do it to taste depending on the size of the oysters and olives. It might be stating the obvious but you will need to be an oyster / olive lover to enjoy this. -- posted by Peter J

Lemon, Garlic and Basil Shrimp Skewers

Sat, 04 Nov 2006 08:06:49 -0500

Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim. -- posted by ~Leslie~

Chicken Chermoula

Tue, 07 Nov 2006 16:07:03 -0500

I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I dont plan to keep the book, so am storing this recipe here so I can make it soon. -- posted by JustJanS

Grilled Italian Lemon Chicken

Wed, 08 Nov 2006 16:16:27 -0500

Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy. -- posted by Smoky Okie

Snapper Baked With Cumin and Lemon

Thu, 09 Nov 2006 21:05:44 -0500

I am planning to make this for our seafood lunch Christmas day. -- posted by JustJanS

Herb Grilled Rack of Lamb

Tue, 14 Nov 2006 17:24:32 -0500

Quick and easy yet elegant grilled main dish. Herb measurements are approximate, and any of the savory , or mint family of herbs may be used. If you use fresh herbs, you can't go wrong. The only sin is to not use enough. If fresh herbs aren't available, you may substitute dried herbs, but reduce the quantities to 2-3 tsp. each. Frenched Lamb racks are available in vac packs most everywhere. If not, ask your butcher to french them for you. -- posted by Smoky Okie

Give Thanks for These Turkey Burgers!

Sat, 25 Nov 2006 16:22:15 -0500

This is something I came up with on a warm Indian summer evening just after Thanksgiving. I was craving some traditional herbs but wanted to grill out one last time before Winter. This was the result! Feel feel to adjust the amounts to taste. -- posted by Kree

Quick BBQ Asparagus

Mon, 18 Dec 2006 17:49:24 -0500

Quick and tasty way to do asparagus on the BBQ. -- posted by Peter J

Quick BBQ Zucchini

Tue, 19 Dec 2006 15:52:20 -0500

Another quick and tasty way to do vegetables on the BBQ. No need to measure ingredients but don't go overboard on the herbs. -- posted by Peter J

Grilled Spicy New Potatoes

Mon, 08 Jan 2007 15:13:31 -0500

I've always made these on the BBQ grill in foil packets, and the directions work great as is. If you want to make them in the oven, take a look at the reviews for suggestions on modifications & cooking times. -- posted by Karen67

Lemon Chicken

Thu, 11 Jan 2007 20:23:01 -0500

Boneless skinless chicken breasts marinated in a lemon marinade. -- posted by Chef at Heart

Jamaican Jerk Chicken and Seasoning

Thu, 08 Feb 2007 21:54:25 -0500

I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick. -- posted by Smoky Okie

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Chicken Burgers With Fresh Bell Peppers, Onion, and Cilantro

Tue, 17 Apr 2007 15:11:38 -0400

These delicious and healthy burgers always hit the spot and arent difficult to prepare - especially if you have a food processor to do the chopping for you. -- posted by SuzanneThePainter

Seasoned Grilled Asparagus

Sun, 24 Jun 2007 22:49:25 -0400

Grilling asparagus really brings out a terrific flavor. Easy too, just add to the grill as you're cooking the meat. The seasoning is just a guideline, use whatever herb or seasoning you like. We've used basil, oregeno, etc. -- posted by Vicki in CT

Grilled Caribbean Jerk Chicken W/ Pineapple Reduction

Tue, 10 Jul 2007 23:36:11 -0400

This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY! -- posted by Kate DeMello

Grilled Lemon Dijon Chicken

Wed, 11 Jul 2007 00:11:13 -0400

Found this recipe on a low carb website. While I don't do low carb, I'm always searching for new recipes to try. Preparation times does not include marination time. -- posted by LARavenscroft

Moroccan Lamb Backstrap

Sat, 14 Jul 2007 16:29:38 -0400

Recipe from Aziz Bakhalla from the Alhamra Restaurant in Manly, NSW, Australia. I have altered a little to suit the dried herbs & spices I was using and also converted several things to teaspoons, as a US tablespoon is 3 teaspoons whereas in Australia it's 4 teaspoons. Note the preparation time does not include one hour for marination. I thought it was splendid, but the marinade is about flavour not making the meat more tender so make sure you start with a really nice piece of lamb. -- posted by Peter J

Grilled Lemon Pepper Chicken Pasta Salad

Sun, 29 Jul 2007 20:57:20 -0400

From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken. -- posted by LaJuneBug

Marinated Grilled Chicken With Watermelon Salsa

Sun, 19 Aug 2007 22:58:41 -0400

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light. -- posted by Cookin-jo

Jack Attack Marinade

Mon, 24 Sep 2007 21:10:23 -0400

steak marinade -- posted by Dust Devil

BBQ or Griddled Peaches

Thu, 11 Oct 2007 22:59:53 -0400

A fruit dessert that is so simple to make. Use a gridle, frying pan or BBQ to cook your peaches. If using a BBQ lay down some aluminium foil and have your heat very low. You can also use the aluminium disposable trays to cook the peaches in for the BBQ. -- posted by **Jubes**

Pork Tenderloin With Chimichurri

Wed, 17 Oct 2007 17:35:23 -0400

Straight from Tyler Florence, here is the best pork tenderloin recipe we've ever had! Unlike so many other pork tenderloin recipes, this one only takes 30 minutes to marinade & the flavors are fantastic. -- posted by fordido

Marinated Prawns (Shrimp) for the BBQ / Grill

Tue, 06 Nov 2007 00:52:59 -0500

Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix. -- posted by **Jubes**

Regular Chicken Breasts

Thu, 08 Nov 2007 23:40:16 -0500

Regular chicken breast, lightly seasoned. Good for the grill. -- posted by Jeronimo

Blackened Country French Salmon Fillets

Thu, 20 Dec 2007 01:03:34 -0500

Five little ingredients to add to the fish and you have a delicious dinner. Even those picky little kids won't be making a face at this. -- posted by scancan

Quick Grilled Trout

Sun, 06 Jan 2008 20:40:48 -0500

A quick and easy method of grilling trout without messing with filleting them. -- posted by BK 2

Teriyaki Tofu

Tue, 08 Jan 2008 19:27:05 -0500

This is a simple grilled tofu dish my mother and I came up with together. Oil can be reduced or left out to lighten this up. -- posted by vigilant20

Cajun Grilled Chicken

Mon, 14 Jan 2008 22:53:36 -0500

This is from a recipe card for fresh herbs I got at WalMart. Great with potatoes and a salad. Prep time includes 2 hours of marinade time. -- posted by Tee Lee

Oriental Steak Skewers (Or Appetizer Bites)

Tue, 15 Jan 2008 00:50:17 -0500

Cubes of sirloin steak are marinated in a flavorful oriental sauce and broiled or grilled until done. You can skewer the meat for a meal, or cook seperately and serve with toothpicks for an appetizer. Prep time includes 2 hours of marinade time, you may want to do longer. Number of serving depends on how you're serving the steaks, this makes approx. six meals or 12 appetizers. From a Taste of Home magazine. -- posted by Tee Lee

Grilled Balsamic Portabella Mushroom Burger

Tue, 29 Jan 2008 20:14:13 -0500

This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms. -- posted by blucoat

Honey Pepper Vodka Steak

Sun, 10 Feb 2008 18:50:13 -0500

Steak marinated with a twist -- posted by Mo Y

Grilled Pastrami-Style Salmon

Wed, 20 Feb 2008 21:03:18 -0500

This is a 'Cooking light' recipe that uses the classic beef pastrami on grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Use a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end. -- posted by blucoat

Grilled Flank Steak

Tue, 22 Apr 2008 01:16:56 -0400

This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak. -- posted by LARavenscroft

Grilled Bacon Potato Salad

Tue, 29 Apr 2008 19:32:06 -0400

A hot German-style potato salad--very tangy! This is great as a grill side, but I'd guess you can cook in the oven too for almost as good results. -- posted by LexingtonMom

Shishlik (Israeli Skewers)

Thu, 08 May 2008 15:16:58 -0400

Popular in Israel and you can use any meat, beef, or lamb. Usually prepared without any veggies on the skewers and best served with salads and pita. Preparation time assumes that the meat has been cubed. Yield depends on how small the meat is cubed -- posted by Pneuma

Spicy Beef Kebabs

Mon, 07 Jul 2008 14:59:24 -0400

I got this recipe from the show good eats with alton brown. These are good for a quick dinner. I made these with flat iron steak. The marinade can be made with a wisk in a bowl. -- posted by ChrisM

Grilled Tempeh Sandwiches from Dr. Weil

Tue, 12 Aug 2008 01:49:49 -0400

From the book "8 Weeks to Optimal Health". I have not made it yet. Posting for safekeeping. Dr Weil says: "Tempeh is a fermented-soybean product, a staple food of Indonesia, with a meaty texture and a bland flavor. You will find packages of it refrigerated or frozen in health-food stores." ETA: Well I tried it. I would say it is for die-hard tempeh fans. I had never tried it before and I will try it another way but probably not this way again. -- posted by Chef Tweaker

Grilled Strawberries With Honey Glaze

Mon, 18 Aug 2008 20:54:25 -0400

A light, summer dessert. These sweet strawberries would taste wonderful atop a scoop of cold vanilla ice cream. -- posted by Mandanagans

Smoked Oysters and Bacon

Mon, 01 Sep 2008 03:11:01 -0400

This is how I hot smoked some oysters and bacon in a small fish smoker. They were shucked on the half-shell when I bought them so I smoked in the lower part of the shell. The small fish smokers get quite hot and put out smoke quickly, so you'll need to adjust the times quite a bit if using a different kind of smoker. -- posted by Peter J

Slimmers' Thai Pandan Chicken

Mon, 13 Oct 2008 01:13:40 -0400

My family adores the traditional pandan chicken - but it is deep fried. I wanted to created a grilled version that was safe and lighter, and here is what I came up with. It's safe for the BBQ and cuts out most of the fat! Great success! -- posted by Sunshine_Celine

Butterflied, Barbecued Leg of Lamb

Wed, 07 Jan 2009 19:09:09 -0500

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg. -- posted by Fairy Nuff

Garlic and Rosemary Stuffed Sausages

Tue, 20 Jan 2009 14:21:40 -0500

Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453. -- posted by bluemoon downunder

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

BBQ Chili Drumsticks With Avocado & Tomato Salsa

Sun, 22 Feb 2009 16:27:35 -0500

Lately I've had a craving for Mexican/Central/South American Food. I found this at the Chicken Farmers Website, and it looks delicious. For a complete meal, serve with Gallo Pinto, or Black Beans with Rice. -- posted by ~Leslie~

North African Chicken

Wed, 20 May 2009 01:47:56 -0400

Another gem I discovered on "World Hearth Circle of International Cooking." My posted recipe for North African Seasoning Mix is from the same website. Prep time does not include marinating time. -- posted by Happy Hippie

BBQ Melt-In-Your-Mouth Plantains

Fri, 22 May 2009 02:10:29 -0400

POSTED FOR ZWT5. 5 stars on http://www.bbcgoodfood.com. You may encounter this on a number of Islands in the Caribbean one of which would be Grenada where they are known for their spice and would garnish this with cinnamon for a delicious dish. -- posted by UmmBinat

Turkey Yakitori Burgers With Sweet-Soy Glaze

Tue, 02 Jun 2009 17:13:26 -0400

A delicious, juicy turkey burger; the glaze adds a wonderful sweet & salty flavour and a beautiful shine. This recipe is originally from Real Foods Magazine and I found it on a blog called "A Good Appetite". -- posted by blucoat

Mediterranean Grilled Chicken Kebabs

Tue, 16 Jun 2009 01:21:11 -0400

From Cooking Light I haven't tried yet, posting for safe keeping. -- posted by kittycatmom

Grilled Apricots & Pork Chops

Wed, 01 Jul 2009 11:39:37 -0400

The perfect summertime weekday meal. Fire up the grill, throw on some pork chops & apricots (yes the apricots) and away we go! This is from the Northwest Essentials Cookbook. My 3-year old cleaned his plate eating this tonight, as did my husband... so I figured it was time to post this. -- posted by Janice Y

Seared Scallops /W Grilled Corn & Scallion Salad

Thu, 16 Jul 2009 14:20:33 -0400

Perfect summer recipe. I used corn from a local farm and it was great! I used this recipe as a start but didn't really follow it to a T: http://atthehotplate.blogspot.com/2009/07/sitting-on-train-heading-back-to.html I recommend thawing the scallops in the refrigerator or on the counter for best results. Read through the directions before starting. -- posted by Andrew Mollmann

Peppered Venison Steak With Spiced Smothered Onions

Thu, 20 Aug 2009 10:58:08 -0400

Australian chef Huey (Iain Hewitson)'s recipe for what he describes as basically an American recipe: Peppered Venison Steak with Spiced Smothered Onions. Venison, he advises, should be medium rare at the most so have everything ready to go before adding the venison steaks to the pre-heated grill. Some conversions: 150 grams = approximately 5 ounces; 180 grams = just over 6 ounces. -- posted by bluemoon downunder

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Hoisin BBQ Pork Kebabs With Lemongrass Skewers

Mon, 28 Sep 2009 02:05:32 -0400

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer. -- posted by Lille

Savoury Apple Stuffed BBQ Pork Sirloin

Wed, 09 Dec 2009 18:38:31 -0500

This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy! -- posted by TheCharcoalGourmet

Olive Garden Chicken and Sausage Mixed Grill

Sat, 26 Dec 2009 00:06:00 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Weight Watchers Mushroom Hamburgers (4 Pts or Core)

Sat, 09 Jan 2010 09:22:45 -0500

From Weight Watchers New Complete Cookbook. These burgers are lightened up by adding sauteed carrot, celery and mushrooms to the mix. You could also add other sauteed veggies such as chopped eggplant, shredded zucchini, drained chopped spinach, etc. -- posted by Dreamer in Ontario