Inter-Bike's Café, Biker Recipes August 11 Edition |
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| Monday, 01 August 2011 00:00 | |||
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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Ok! Are we having fun yet? We are, Man these awesome Biker recipes keep coming in, so many to try and so many to eat! But it’s a labor of love for sure and speaking of love, checkout Melody and Friends Desserts this Month, they are simply awesome and yummy too! Well have fun and enjoy! Ride safe and always EAT WELL! Veggies / Salads:Creamy Cucumber Gelatin SaladBy: COOKINGQUEEN75Ingredients2 (3 ounce) packages lime flavored gelatin mix2 cups boiling water 1 (8 ounce) package cream cheese, softened 1 cup creamy salad dressing, e.g. Miracle Whip ™ 1 medium cucumber, peeled and chopped 1 dill pickle 1 tablespoon grated onion DirectionsPour the gelatin mix into a medium bowl, and stir in the boiling water. Set aside to cool slightly. In a blender or large food processor, combine the cream cheese, salad dressing, cucumber, pickle, and onion. Process until fairly smooth. Stir into the gelatin mixture. Pour into a mold, or leave in the bowl. Refrigerate for 3 hours, or until firm.Marshmallow and Lime Gelatin SaladBy: Cindy CarnesIngredients7 fluid ounces lemon-lime flavored carbonated beverage2 cups miniature marshmallows 1 (3 ounce) package lime flavored gelatin mix 8 ounces cream cheese 1 (20 ounce) can crushed pineapple with juice 3/4 cup chopped pecans 1 teaspoon mayonnaise 1 cup frozen whipped topping, thawed DirectionsIn a saucepan, combine the carbonated beverage and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat and allow to cool. Add the gelatin and cream cheese and mix until gelatin is dissolved. Add the pineapple and juice, pecans, mayonnaise and whipped topping. Mix well and pour into a 7x11 inch dish and chill until set.Cinnamon Candy Apple SaladBy: HDEDEASTIngredients1 cup boiling water1 (3 ounce) package cherry flavored gelatin 1/3 cup cinnamon red hot candies 3/4 cup cold water 1/2 cup tart apples, diced 1/2 cup celery, chopped 1/2 cup walnuts, chopped DirectionsIn a medium bowl, add boiling water to the cherry gelatin and stir to dissolve. Carefully add the cinnamon candies. Let them sit for a minute, then stir to dissolve the candies into the gelatin mixture. Once they are fully dissolved, add the cold water. Allow the mixture to sit for ten minutes to come to room temperature.At room temperature, mix in the apples, celery, and walnuts. Pour gelatin mixture into a decorative mold or serving bowl and refrigerate overnight to set. Ruby Apple SaladBy: Priscilla WeaverIngredients1 (3 ounce) package cherry gelatin2 tablespoons red-hot candies 1 3/4 cups boiling water 1 1/2 cups chopped apples 1/2 cup chopped celery 1/2 cup chopped walnuts DirectionsIn a bowl, stir gelatin and candies in boiling water until dissolved. Chill until partially set. Fold in apples, celery and walnuts. Pour into a 1-qt. serving bowl. Chill until firm, at least 4 hours.Green Gelatin SaladBy: GingerIngredients1 cup crushed pineapple, drained with juice reserved1 cup water, or as needed 1 (3 ounce) package lime flavored gelatin mix 1 (3 ounce) package lemon flavored gelatin mix 1 cup mayonnaise 1 cup canned evaporated milk 1 cup small curd cottage cheese 1/2 cup coarsely chopped pecans DirectionsIn a large measuring pitcher, mix reserved pineapple juice and enough water to yield 2 cups. Pour into a pot and bring to a boil. Add the lime and lemon gelatin mixes and stir until completely dissolved. Stir the mayonnaise and evaporated milk together in a mixing bowl. Stir in the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans. Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight.Tangy Cucumber SaladBy: Edna HoffmanIngredients2 small cucumbers, thinly sliced1 teaspoon salt, divided 2 medium tomatoes, chopped 1 medium onion, chopped 1/4 cup cider vinegar 2 tablespoons vegetable oil 1 tablespoon honey 1/2 teaspoon celery salt 1/2 teaspoon dried basil 1/2 teaspoon ground mustard 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano dash cayenne pepper DirectionsPlace cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.Cucumber Tomato SaladBy: Jan PetersonIngredients2 medium tomatoes, sliced and quartered1 large cucumber, peeled and sliced 4 green onions, chopped 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup cider vinegar 1 cup water DirectionsIn a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.Cucumber Tomato SaladBy: SherrielIngredients1 large cucumber2 tomatoes, seeded and cut into wedges 1/4 red onion, thinly sliced 1/4 cup rice vinegar 2 tablespoons lime juice 1 teaspoon white sugar, or to taste 3 tablespoons chopped fresh cilantro 3 tablespoons chopped peanuts (optional) DirectionsPeel the cucumber in stripes lengthwise with a vegetable peeler, alternating skinned stripes with peel for a decorative effect. Slice the cucumber in half lengthwise, and then thinly slice. Place the cucumber in a salad bowl with the tomato and red onion, and mix together. Pour the rice vinegar and lime juice into a separate bowl, and stir in the sugar until dissolved. Pour the dressing over the salad; mix, cover, and refrigerate until chilled, at least 30 minutes. Just before serving, stir in the cilantro and sprinkle with chopped peanuts.Cucumber, Tomato, and Red Onion SaladBy: tatbudartIngredients4 tomatoes, cut into 8 wedges2 large cucumbers, peeled and sliced 1 large red onion, chopped 1/4 cup chopped fresh cilantro juice of 1 fresh lime salt to taste DirectionsMix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.Red and Sweet Potato SaladBy: Mary RelyeaIngredients2 pounds red potatoes, cut into 1-inch chunks1 pound sweet potatoes, peeled and cut in 1-inch chunks 1/4 cup red wine vinegar 1 tablespoon spicy brown mustard 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 cup reduced-fat mayonnaise 1/4 cup 2% milk 2 celery ribs, chopped 1 small red onion, chopped 1/3 cup minced fresh parsley DirectionsPlace the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Roasted Red Potato SaladBy: Ginger CusanoIngredients2 pounds red potatoes, cut in 1-inch cubes1 medium onion, chopped 4 hard-cooked eggs, sliced 6 bacon strips, cooked and crumbled 1 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon pepper Paprika DirectionsPlace the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 25-30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes. Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.Hot Red Potato SaladBy: LindaIngredients6 red potatoes6 slices bacon, diced 1 onion, diced 1/2 cup chopped celery 1 cube chicken bouillon 1/2 cup boiling water 1 cup vinegar 2 teaspoons salt 1/4 teaspoon ground black pepper 1 egg, beaten 1/4 cup chopped fresh parsley DirectionsClean and scrub baking potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into thick slices; place slices in a large bowl. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Stir the onion and celery into the skillet and cook gently until the vegetables turn yellow.Dissolve the bouillon cube in boiling water and stir in the vinegar, salt and pepper. Pour the broth mixture into the skillet with the bacon/onion mixture and bring the water to a boil. Add the egg slowly, stirring until the mixture is slightly thickened. Pour the vegetable mixture over the potatoes, add parsley and toss lightly. Grilled Mustard Potato SaladBy: KRISTA DBIngredients3 Yukon Gold potatoes, cubed3 red potatoes, cubed 1/4 cup canola oil 3 tablespoons distilled white vinegar 1 tablespoon Dijon mustard 1/2 teaspoon celery salt 1/4 teaspoon pepper DirectionsPreheat an outdoor grill for high heat. Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl. In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve. Ham ColeslawBy: Audrey Dee BensonIngredients2 cups shredded cabbage1 cup diced fully cooked ham 1/4 cup diced green pepper 2 tablespoons diced sweet red pepper 1/4 cup vegetable oil 2 tablespoons cider vinegar 1 teaspoon sugar 1/2 teaspoon celery seed 1/4 teaspoon pepper 1/4 teaspoon paprika DirectionsIn a bowl, toss the cabbage, ham and peppers. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, celery seed, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat.Tangy ColeslawBy: Pat ColeIngredients6 cups shredded cabbage2 medium carrots, shredded 4 celery ribs, chopped 1/2 cup finely chopped green pepper 1/2 cup finely chopped onion 1/2 cup cider vinegar 1/4 cup vegetable oil 1/4 cup sugar 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/4 teaspoon paprika DirectionsIn a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.Mom's ColeslawBy: Denise AugostineIngredients1 small head cabbage, shredded3 medium carrots, shredded 1 cup mayonnaise 1/3 cup sugar 1/4 cup cider vinegar DirectionsIn a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon.Basil Dill ColeslawBy: June CappettoIngredients6 cups shredded cabbage3 tablespoons chopped fresh basil, or 1/3 as much dried basil 3 tablespoons snipped fresh dill, divided DRESSING: 1/2 cup mayonnaise 3 tablespoons sugar 2 tablespoons cider vinegar 2 tablespoons half-and-half cream 1 teaspoon coarsely ground pepper DirectionsIn a serving bowl, combine the cabbage, basil and dill. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.August Recipes:Sweet Smoked Pork RibsBy: dadcIngredients1/4 cup salt1/4 cup white sugar 2 tablespoons packed brown sugar 2 tablespoons ground black pepper 2 tablespoons ground white pepper 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon ground cumin 10 pounds baby back pork ribs 1 cup apple juice 1/4 cup packed brown sugar 1/4 cup barbeque sauce DirectionsStir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking. Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack. Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist. Kansas City Style Pork Back RibsBy: NatIngredients3 slabs pork back ribs1/2 cup sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons ground sage 1 teaspoon dry mustard 1 cup your favorite barbecue sauce 1/2 cup honey DirectionsIn pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using). Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.Apple and BBQ Sauce Baby Back RibsBy: JOHN MITSCHKEIngredients4 cups barbeque sauce4 cups applesauce 4 pounds baby back pork ribs Salt and black pepper to taste Cayenne pepper to taste Garlic powder to taste DirectionsMix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight. Preheat grill for high heat. Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.Dijon Grilled Pork ChopsBy: Babe WattersonIngredients6 tablespoons Dijon mustard6 tablespoons brown sugar 3 tablespoons unsweetened apple juice 3 tablespoons Worcestershire sauce 4 (8 ounce) bone-in pork loin chops DirectionsIn a bowl, combine the first four ingredients; mix well. Pour 2/3 cup marinade into large re-sealable plastic bag; add the pork chops. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting the grill. Drain marinade from pork. Grill, covered, over medium heat for 6-10 minutes on each side or until a meat thermometer reads 160 degrees F; basting occasionally with reserved marinade.Summer Pork ChopsBy: Sandy ShorttIngredients4 teaspoons dried minced onion2 teaspoons ground cumin 1 teaspoon cornstarch 1 teaspoon chili powder 1 teaspoon dried minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 6 (3/4 inch) thick bone-in pork chops 1/4 cup barbecue sauce 2 tablespoons lemon juice DirectionsIn a small bowl, combine the first eight ingredients; rub over pork chops. Place pork chops in a large re-sealable plastic bag. In a bowl, combine barbecue sauce and lemon juice. Pour over pork chops. Gently rub bag to distribute sauce. Refrigerate 1-2 hours.If grilling the pork chops, coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat or broil 6 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F. Grilled Rosemary Pork ChopsBy: Steve BIngredients1 cup soy sauce1/2 cup water 6 tablespoons brown sugar 2 tablespoons dried rosemary, crushed 4 boneless pork chops DirectionsWhisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a re-sealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F.Grilled BratsBy: PBFITZIngredients1/4 cup butter2 medium onions, thinly sliced 3 cloves garlic, chopped 4 (12 ounce) bottles dark beer 2 pounds fresh bratwurst 10 hot dog buns DirectionsPreheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.Beer BratsBy: ZachIngredients4 (12 ounce) cans beer1 large onion, diced 10 bratwurst 2 teaspoons red pepper flakes 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper DirectionsPreheat an outdoor grill for medium-high heat. When hot, lightly oil grate. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.Honey Mustard Beer BratsBy: RICOCHETRABBITIngredients10 fresh bratwurst sausages1 green bell pepper, sliced into long strips 1 red bell pepper, sliced into long strips 1 large sweet onion, sliced into rings and separated 2 cloves garlic, sliced 2 bay leaves 1 teaspoon liquid smoke flavoring 2 cups honey mustard barbecue sauce 1 (12 fluid ounce) can beer, or as needed 10 hoagie rolls, split lengthwise DirectionsPlace half of the bratwurst in the bottom of a 5 quart slow cooker. Arrange half of the green pepper, red pepper, and onion over them. Layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. Throw in the garlic and bay leaves. In a separate bowl, mix together HALF of the honey mustard sauce, liquid smoke and beer. Pour into the slow cooker. Add more beer if necessary to cover everything in the pot. Cover, and cook on Low for 4 to 5 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Remove bratwurst from the slow cooker, but leave onions and peppers inside. Place bratwurst on the grill and baste with some of the remaining honey mustard sauce. Turn occasionally until slightly charred. Place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. The onions and peppers are very tasty so don't forget this part!Grilled Italian Sausage with Marinated TomatoesBy: cheIngredients1 1/2 tablespoons red wine vinegar1 tablespoon balsamic vinegar 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 1/2 tablespoons olive oil 3 vine-ripened tomatoes, each cut into 6 slices 1/3 red onion, thinly sliced 6 (4 ounce) mild Italian sausage links 6 French rolls, halved lengthwise DirectionsPreheat an outdoor grill for medium heat. Whisk together red wine vinegar, balsamic vinegar, salt, pepper, oregano, basil, and olive oil in a small bowl. Arrange the tomato and onion slices on a serving platter, and pour dressing overtop. Allow to marinate at room temperature while you cook the sausages. Pierce the sausages with the tip of a sharp knife a few times, then place onto the grill. Cook until no longer pink in the center, turning them frequently so that they cook evenly and have lightly browned, about 15 minutes total. Serve on French rolls with marinated tomatoes and onions.
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