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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking!
Ok! It looks like Summer is almost here and as promised last Month we have a surprise for everyone! Checkout these bad boy recipes, we’re covering Salads thru Desserts for you Summer outings, picnic’s etc. We hope this will help you plan out an awesome meal for you guests, you won’t be disappointed!! Keep the excitement rolling!! Come on Summer!!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Recipes
Salads:
Grilled Chicken Salad
Submitted by: paulameece, NJ.
Ingredients:
Boneless chicken breast, sliced into strips (approx. 1 lb.)
Romaine lettuce (or any other leafy lettuce)
1 can mandarin oranges (whole segments)
Slivered blanched almonds
Olive oil and raspberry vinegar
Salt & pepper
Directions:
Marinate chicken strips in a mixture of olive oil, raspberry vinegar and salt and pepper for 2 to 3 hours. Place chicken strips on grill and cook until done; set aside. Arrange freshly washed lettuce on a platter. Place chicken strips on lettuce and then add mandarin oranges. Make sure to allow some of the juice from the oranges to be sprinkled on the lettuce and chicken. Add the almonds, sprinkling them across the salad. Drizzle with a dressing of oil and vinegar. Salt and pepper to taste.
Spiced Tropical Fruit Salad
Submitted by: hogwildcook, FL.
Serves: 4
Ingredients:
1 lemon
1/2 cup sugar
1 habanero chili
1 vanilla pod
5 black peppercorns
2 star anise
1 small pineapple
1 ripe mango
8 lichees
8 physalis (cape gooseberry)
2 bananas
1 passion fruit
Directions:
Finely pare 3-4 strips of peel from the lemon, then put this in a small non-corrosive saucepan with the sugar, chili, vanilla pod, peppercorns, star anise and about 1-1/2 cups of water. Set over a medium heat, stirring occasionally until the sugar has dissolved, then simmer gently for 10 minutes. Remove from the heat and add the juice of the lemon. Meanwhile, peel the pineapple, remove its eyes, cut into chunks and place in an attractive bowl. Peel the mango and cut its flesh away from the stone in 4 segments. Cut each segment into easy-to-eat slices and add to the pineapple. Peel and pit the lichees and add to the fruit. Pull the physalis out of its paper husk and rinse before cutting in half. Peel and slice the bananas and add these with the physalis to the fruit salad. Immediately add the warm spiced syrup and mix thoroughly. Finally, cut the passion fruit in half and scoop out its gelatinous seeds. Mix into the fruit salad and set aside. The longer the spices are left in the salad, the more spicy it will become.Note: This is not a dish to serve with cream. Makes 4 to 6 servings
Michelle’s Creamy Potato Salad
Submitted by:michkordo, NY.
Serves: 8
Ingredients:
7-8 new or russet potatoes
3 tbsp apple cider vinegar
3 eggs
3/4 cup mayonnaise
1 tsp dry mustard
2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup diced celery (3 stalks)
1 red pepper, diced
4 scallions, sliced
2 tbsp fresh parsley, chopped
1 tsp paprika
Directions:
Peel potatoes and place in a large pot with enough water to cover. Bring to a boil over high heat then lower heat and bring to a gentle boil. Cook until potatoes are tender, about 25 minutes. Drain into a colander. Dice potatoes while still hot. Drizzle with cider vinegar and set aside. Place eggs in a small pot with enough water to cover. Over medium-high heat, bring to a boil then immediately turn off heat, cover and let stand for 15 minutes. Drain and put into a bowl with cold water to cover. Once eggs are cold, remove two eggs and peel and dice. Slice the third egg into 1/4"-thick rounds and set aside for garnish. Combine diced eggs, mayonnaise, mustard, salt and pepper in a large bowl and whisk. Add potatoes to mayonnaise mixture. Add diced celery, red pepper, scallions and parsley and stir to combine. Chill for at least 30 minutes before serving. Sprinkle with paprika and garnish with hard-boiled egg rounds.
Makes 8 to 10 servings
Tomato, Lemon, Croutons And Basil Salad
Submitted by: angiepowell, FL.
Serves: 4
Ingredients:
1 lemon
4 firm, ripe medium tomatoes (about 1 lb.), cored and sliced lengthwise
4 slices whole grain bread, toasted and cut into cubes
1/2 cup capers (or substitute caper berries in vinegar), drained
1 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
Salt to taste
Directions:
With a sharp knife, cut the lemon into paper-thin slices, shaving the slices directly into a large, shallow bowl to catch all the juices. Layer the sliced tomatoes on top of the lemon. Sprinkle with the bread cubes. Scatter the capers and basil on top. Drizzle with the oil and vinegar. Season with salt. Toss to evenly coat the ingredients. Let sit for 5 to 10 minutes to allow flavors to mellow, then serve as a first course or part of a buffet. Makes 4 to 6 servings
Spinach Salad
Submitted by: Helen Booth, UK.
Serves: 8
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp whole grain mustard
Salt and pepper to taste
8 oz. clean, dry spinach leaves (about 6 cups)
Directions:
Step 1: Mix together the olive oil, red wine vinegar, mustard, and salt and pepper. Gently toss the spinach with the vinaigrette. To up this salad to a main course, try topping each serving with a Potato, Bacon And Cheddar cheese.
Recipes:
Grilled Rib-Eye Steaks
Submitted by bltyler68, Ca.
Ingredients:
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)
Directions:
Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.
Grilled London Broil
Submitted by; Jason Simboski, NY.
Ingredients:
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil
Directions:
Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.
Grilled Marinated Cutlets
Submitted by: John “Woody” Smith, FL.
Ingredients:
1/2 c. oil
1/4 c. vinegar
Salt and pepper
1 tbsp. oregano
12 (3 oz.) cutlets (beef, veal or lamb)
Directions:
Mix oil, vinegar, salt, pepper and oregano. Flatten cutlets. Pour marinade over cutlets for 1 hour, turning occasionally. Drain the cutlets; lay on a very hot grill and brown them on both sides. Turn down the heat and continue cooking, brushing them with the marinade.
Honey Mustard Steak with Grilled Onions
Submitted by: George Tolis, Ct.
Ingredients:
4 boneless beef top loin steaks, cut 1
inch thick
1/3 c. Dijon-style mustard,
coarse-grain
1 tbsp. parsley, chopped
1 1/2 tbsp. honey
1 tbsp. each cider vinegar and water
1/4 tsp. hot pepper sauce
1/8 tsp. coarse grind black pepper
1 lg. onion, cut into 1/2 inch thick slices
Directions:
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onions on grid over medium coals*; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze. 4 servings. Recipe may be prepared using boneless beef top sirloin steak or rib eye steaks cut 1 inch thick.
Dillon’s Grilled Hamburgers
Submitted by: Dillon McGeorge, GA.
Ingredients:
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to taste
Directions:
Mix all ingredients together then make patties. Grill to taste. Medium recommended.
Marinated Grilled Flank Steak
Submitted by: panmagic, TX.
Ingredients:
Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3 tbsp. oil
2 tbsp. Worcestershire sauce
1 lg. clove garlic, sliced
Pepper to taste
Chopped green onion (optional)
Chopped dill weed (optional)
Celery seed (optional)
1 1/2 lbs. flank steak
Directions:
Mix all ingredients except steak in a shallow glass pan. Score steak and add to the pan. Marinate in the refrigerator, for 2 to 12 hours, turning steak over occasionally. Broil over hot coals for 5 minutes (or more) per side. Slice meat on the diagonal across the grain and serve.
Grilled Peppered Steaks
Submitted by: Dwayne Barto, FL.
Ingredients:
3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon mustard
4 lg. garlic cloves, minced
2 lg. shallots, chopped
1 tbsp. + 1 tsp. coarsely ground
black pepper
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb. each)
Fresh thyme sprigs
Fresh rosemary sprigs
Directions:
Whisk first 9 ingredients in medium bowl to blend. Place steaks in single layer in large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat). Place steaks on grill and season all sides with pepper. Grill steaks about 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Arrange slices on platter and garnish with thyme and rosemary sprigs. Serves 8.
Mark’s Grilled Chuck Steak
Submitted by: kramoats, Ks.
Ingredients:
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2 1/2 lbs. chuck steak, 1/2 inch thick
Directions:
Combine ingredients except steak. Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals. Cook steak to doneness you like (about 30 minutes total time), turning once. Baste with marinade during broiling. Makes about 4 servings.
Grilled Steak with Lemon
Submitted by: hellboy2, TX.
Ingredients:
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour
Directions:
Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.
Grilled Shish Kabobs
Submitted by: irshdreamer, Mass.
Ingredients:
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
Marinade:
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
Directions:
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.
Grilled Sweet and Sour Chops
Submitted by: Gary Allen, Del.
Ingredients:
1 sm. can crushed pineapple
3 tbsp. soy sauce
8 pork chops
2 tbsp. dry minced garlic
3/4 c. brown sugar
Directions:
Make marinate of un-drained pineapple, garlic, soy, and sugar. Place chops in airtight container and cover with marinade. Refrigerate 24 hours. Grill over low fire.
Grilled Boneless Pork Chops
Submitted by: Tommy Roberts, CT.
Ingredients:
4 pork boneless chops, cut about 1- 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil
Directions:
In a re-sealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve. 4 servings
Stuffed Grilled Pork Chops
Submitted by: Ron Zappone, CT.
Ingredients:
4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt
Directions:
Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
Grilled Apricot Fish
Submitted by: Capt’n Rob Modys, FL.
Ingredients:
1 pound halibut
1/2 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons chopped fresh tarragon
Directions:
Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking. Makes 4 servings.
Grilled Lemon Pepper Haddock
Submitted by: captnhooker, RI.
Ingredients:
1/2 c. milk
1 c. bread crumbs
Lemon juice
Lemon pepper seasoning salt
1 tbsp. butter
1 lb. haddock fillet
Directions:
Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Place on grill and cook about 10 minutes or until fish flakes when tested with a fork.
BBQ’d Salmon
Submitted by: Alicenchains, Del.
Ingredients:
3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks
Directions:
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6 to 8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.
Grilled Red Snapper with Lime
Submitted by: Capt’n Rob Modys, FL.
Ingredients:
1 med. Bermuda onion, thinly sliced & separated into rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse mustard
Lime wedges, chopped orange sections
and chopped papaya
Slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey
Directions:
Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Sauté without oil until soft and lightly burnished, about 8 to 10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn't boil away. Drizzle over fish and serve immediately. Serves 4.
Grilled Herbed Chicken Halves
Submitted by: Marty Coffey, KY.
Ingredients:
3 small chickens, halved
Herb Marinade:
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
Directions:
Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours, turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.
NOTE: Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.
Grilled Chicken with BBQ Sauce
Submitted by: Sally Jesso, Del.
Ingredients:
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)
Directions:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
Marinades:
Submitted by: hodwildcook, FL.
Basic Mixed Grill Marinade
Ingredients:
1/2 cup loosely packed parsley (preferably Italian flat leaf)
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon soy sauce
1/2 teaspoon Worcestershire Sauce
2 cloves garlic, peeled
1/4 teaspoon fresh ground pepper
1 teaspoon dried oregano (preferably Mexican)
1 bay leaf
dash crushed red pepper flakes
Directions:
Place all ingredients in the chopping bowl of a hand blender or mini-food processor. Pulse until puréed. Marinate steaks, chops, chicken or turkey pieces at least 2 hours or preferably overnight, refrigerated.
Teriyaki Barbecue Marinade
Ingredients:
2 cups soy sauce
4 cups water
1 cup sugar
3-4 cloves garlic
1 knuckle ginger
Directions:
Combine the soy and water in a shallow pan. Gently stir in the sugar until it is dissolved. Crush the garlic, using the flat blade of a knife. Clean the ginger with a vegetable brush. Crush it as well. Add the ginger and the garlic to the sauce. Don t mince them because that releases too much flavor and they will overpower your sauce. Stir. Add meats or seafood to be marinated right to the pan. Marinating times vary with the cut of meat and whether it is boneless or not. Skewered meats and fish should marinate for at least an hour, and with other meats marinating overnight is better. If you are parboiling ribs, cool them under cold water before marinating. Drain, salt, and allow to sit for 15 minutes to half an hour Then marinate fully immersed in teriyaki sauce for at least 24 hours. This also applies to large pieces of chicken.
The Only Marinade You'll Ever Need
Ingredients:
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 gloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro,
dill, oregano or a mix of all four
1/2 cup extra virgin olive oil
Directions:
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a non-reactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley, and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness; use it within 1 to 2 hours of making. Stir again before using.
Glazes:
Submitted by: The Panman, NM.
Ginger-Apricot Glaze
Stir together 1 cup apricot jam, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger root. Makes 1-1/4 cups. Brush onto meat on grill during last 5 minutes of cooking time. Per tablespoon: 45 calories, 0 grams of fat.
Cranberry-Barbecue Glaze
Stir together 1-1/2 cups bottled barbecue sauce and 1-16-ounce can whole berry cranberry sauce. Makes 3 cups. Brush onto meat on grill during last 5 minutes of cooking time. Per tablespoon: 20 calories, 0 grams of fat.
Honey-Lime Ginger Glaze
Stir together 6 tablespoons honey, 3 tablespoons grated fresh ginger root, 6 tablespoons lime juice and 3 tablespoons vegetable oil. Use to baste meat throughout cooking time, glazing well before removing from grill. Makes about 2/3 cup, enough for four pork chops.
Rubs:
Submitted by: Dan, Dan the Cajun Bikerman, La.
Racy Rubs:
Rubs are mixtures of spices and herbs that create unique flavoring additions when rubbed onto the surface of meat. Rubs combine with the juices drawn from the meat and work like a "dry" marinade. Rubs can be applied to meat, covered and refrigerated overnight, as typical for marinades, or applied 10-20 minutes before grilling.
Caribbean Jerk Rub
In jar with tight-fitting lid, shake together 2 tablespoons dried minced onion, 1 tablespoon garlic powder, 4 teaspoons dry thyme leaves, crushed, 2 teaspoons salt, 2 teaspoons ground allspice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1 tablespoon sugar, 2 teaspoons black pepper and 1 teaspoon cayenne pepper. Makes 1/2 cup. Store in jar; use for coating pork chops.
Cajun Rub
In jar with tight-fitting lid, shake together 2 tablespoons paprika, 2 teaspoons salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons cayenne, 1-1/2 teaspoons ground white pepper, 1/2 teaspoon ground black pepper, 1 teaspoon dry thyme leaves and 1 teaspoon oregano leaves. Makes about 1/2 cup. Store in jar; use for coating pork chops.
Veggie Recipes:
Herbed Grilled Corn
Submitted by: alicenchains, Ca.
Ingredients:
1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn
Directions:
Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.
Grilled Corn Vinaigrette
Submitted by: Cmbitterman, Ct.
Ingredients:
1 medium ear of tender sweet corn, shucked, silk removed
1/2 cup plus 1 tablespoon corn oil
1 egg yolk
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
freshly ground black pepper
Directions:
Light a hot fire in a charcoal grill or preheat a gas grill to medium high. Brush the corn with 1 tablespoon of the corn oil. When the fire is hot, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly browned on all sides, about 6 minutes. Let cool slightly, then cut the corn kernels from the cob. Scrape off any corn juices as well. Measure out 1/2 cup of corn kernels and juices; reserve the rest for another use. In a medium bowl, whisk together the egg yolk, vinegar, mustard, a pinch of salt and a grinding of pepper. Gradually whisk in the remaining 1/2 cup of corn oil; the dressing will thicken. Stir in the corn kernels and juices. Use the dressing shortly after completion. Makes 1 1/2 cups.
Italian Grilled Vegetables
Submitted by: Marie Murno, RI.
Ingredients:
1/2 c. Miracle Whip salad dressing
1/2 c. Kraft Zesty Italian dressing
2 zucchini, cut in half, lengthwise
2 summer squash, cut in half,
lengthwise
2 red, green or yellow peppers, cut
into quarters
Directions:
Combine dressings, mix until well blended. Lightly score cut sides of vegetables, brush with dressing mixture. Place dressing side up on broiler pan. Broil 4 inches from heat source for 6 minutes, turn, brush with dressing. Continue broiling 6 minutes or until vegetables are tender. Serve with remaining dressing mixture. Makes 4-6 servings.
Grilled Cabbage
Submitted by: Tony Darski, Mass.
Ingredients:
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)
Directions:
Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).
Easy Cheesy Grilled Potatoes
Submitted by: Grace Miller, Ca.
Ingredients:
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1 med. onion, sliced & separated into rings
4 to 6 slices cheese (1 slice per potato)
Salt & pepper to taste
Directions:
Slice the onion and cube the potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes and onions twice. Place the cheese slices on top and close the foil tightly. Place on grill for 30 to 45 minutes while grilling other meat. These potatoes are so good you may need to double the recipe! (Make 2 foil packs when doubling!)
Grilled Potatoes
Submitted by:1foxybikerbabe, Tx.
Ingredients:
2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder
Directions:
Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.
Desserts from Melody:
Mad Apple's Peanut Butter Chocolate Pie
Yield: 10 Servings
Ingredients:
Crust:
1 c Graham wafer crumbs
1/4 c Granulated sugar
1/4 c Butter, melted
Filling:
12 oz Cream cheese
12 oz Peanut butter
1 c Granulated sugar
1 c whipping cream
Topping:
1/2 c Granulated sugar
1/2 c Whipping cream
1 tsp. Vanilla
4 oz Semi-sweet chocolate
4 Tbsp. Butter
Directions:
To prepare crust, combine crumbs, sugar and melted butter. Press firmly over bottom of a 9-inch springform pan. Bake crust in a 350F oven for 10 minutes then cool completely. To prepare filling, combine cream cheese, peanut butter and sugar with an electric mixer on high speed. Whip cream and fold into peanut butter mixture. Spoon into springform pan. To prepare topping, combine sugar, cream and vanilla in saucepan and stir. Place over medium-high heat and bring to boil. Reduce heat and simmer for 5 minutes. Do not stir. Remove pan from heat, add chocolate and butter. Stir with wooden spoon until chocolate has melted and mixture becomes quite shiny, about 5 minutes. Pour chocolate over filling, refrigerate at least 8 hours or overnight.
White Russian Pie
Submitted by: Paula Zappone, CT.
Serves: 6-8
Ingredients:
2 c. chocolate wafer crumbs
5 Tbsp. butter or margarine, melted
7 Tbsp. coffee liqueur, divided
1 envelope Knox unflavored gelatine
6 Tbsp. sugar, divided
3 eggs, separated
1/2 c. water
1/4 c. vodka
1 c. whipping cream, whipped
Chocolate curls, for garnish
Directions:
Preheat oven to 350 F. Combine crumbs, butter and 4 Tbsp. coffee liqueur in a bowl. Press firmly on bottom and up side of 9-inch pie plate. Bake 3 minutes; cool completely. Combine gelatine and 4 Tbsp. sugar in medium saucepan. Stir in eggyolks and water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in vodka and remaining 3 Tbsp. coffee liqueur. Turn into large bowl and refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat egg whites in medium bowl until soft peaks form; gradually add remaining 2 Tbsp. sugar and beat until stiff and glossy. Fold into gelatine mixture. Fold in whipped cream. Turn into prepared crust refrigerate until firm. Garnish with chocolate curls.
Melody’s Mocha Pudding Cake
This gooey mess of a cake is a surefire hit with kids of all ages. The hot chocolate pudding rests under a thick blanket of moist mocha cake. For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk).
Yield: 8 servings
Ingredients:
1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Directions:
Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray. In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).
Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top. Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
Lemon Cake with Cream Cheese Filling
Submitted by: Mabel Owens, Va.
Serves 10-12, 1 9 inch pie.
Ingredients:
1 cup cake flour
3 tsp. baking powder
3/4 cups sugar
3/4 cup butter
3 egg yolks
1/2 of lemon rind, grated
5 Tbs. lukewarm milk
3 egg whites, beaten until stiff
1 lemon, sliced thin and in half (used for garnishing)
Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups powdered sugar
Frosting:
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.
Cake:
Preheat oven to 350 degrees F. Sift the flour with the baking powder. In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour. Beat egg whites until stiff. Fold the egg whites very carefully into the mixture. Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done. Remove cake from pan and let cool completely. Cut cake into layers and fill with icing. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake. Double the recipe to create a 1/4 sheet cake (9"x13" cake pan).
Earthquake Cake
Submitted by: Karen Palermo, Va.
Ingredients:
1 cup chopped nuts
1 cup coconut
1 German Chocolate Cake Mix
1/2 cup margarine
8 oz cream cheese, softened
3 1/2 (1 lb) powdered sugar
Directions:
Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour at 350 degrees. Cool completely. Turn upside down on plates.
Double Chocolate Truffle Cake
Submitted by: Patty Pasaychuk, RI.
Serves 8-10
Ingredients:
6 ounces bittersweet chocolate (not unsweetened)
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (recipe follows)
Directions:
In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly. In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth. Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain. Preheat oven to 350 degrees. Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.
Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk
In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake. For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.
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http://www.chef-fatboy.com
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