Hot Food & Recipes

Servings: 4 Servings
Category: Barbecue | Beef | Not sent
Ingredients

• 1/2 c Vegetable oil
• 2 tb Red wine vinegar
• 2 tb Sherry
• 2 tb Soy sauce
• 2 tb Brown sugar
• 2 ts Lawry’s Seasoned Salt
• 2 ts Red pepper flakes
• 1 ts Worcestershire sauce
• 1 ts Paprika
• 1 ts Chili powder
• 1/2 ts Lawry’s Garlic Powder with
• -Parsley
• 1 1/2 lb Flank steak; Scored across
• -grain

Directions
In large resealable plastic food storage bag, combine all ingredients except steak; mix well. Remove 1/4 cup marinade for basting. Add steak; seal bag. Marinate in refrigerator at least 1 hour. Remove steak; discard used marinade. Grill or broil steak 10 to 12 minutes or until desired doneness, truning once and basting often with additional 1/4 cup marinade. Do not baste during last 5 minutes of cooking! Thinly slice steak on the diagonal across the grain. Recipe by: Lawry’s “Grilling with Marinades” Posted to MC-Recipe Digest by SassyBeth on May 16, 1998

Servings: 1 Servings
Category: Bar-b-q | Spices | Rubs
Ingredients

• 1 tb Granulated garlic
• 1 tb Onion powder
• 1 tb Chili powder
• 1 tb Paprika
• 1/2 tb Lemon peel
• 1/2 tb Orange peel
• 1/2 tb MSG (optional)
• 1/2 tb Cayenne pepper

Directions
Combine all ingredients and mix well. sprinkle on meat (ribs, shoulders, pork chops, chicken, steaks, brisket, fish, etc.) and let set for at least 1/2 hour before cooking. Posted to MM-Recipes Digest V4 #319 by Michael McLaughlin on Dec 08, 1997

Servings: 1 Servings
Category: Bar-b-q | Meats | Pork
Ingredients

• 1 Pork loin; boneless, eye of
• -the loin

Directions
———————————-MARINADE———————————- 2 c Hoisin sauce 1 ts Cajun spice 2 Blood Oranges; Juice Only 1 tb Catsup 1/3 c Vegetable oil 1 Garlic; smashed 1 Cracked peppercorns 1 Bay leaf—————————-BRAISED CABBAGE SLAW—————————- 1/2 c Bacon; minced 1 c Red onion; minced 1/3 c Red wine vinegar 1/3 c White wine 1 qt Savoy cabbage; shredded 1 qt Red cabbage; shredded 1 c Granny smith apples; peeled, – diced 2 c Chicken stock 1 Salt, pepper, chopped -parsley 1 Brown sugar and caraway seed PORK LOIN: Mix all of the ingredients for the marinade and spread on the pork loin at least one hour before grilling. Place loin on hot grill and grill, turning every 10 minutes or so, until an instant read meat thermometer indicates almost done. Remove from the grill and cover lightly with foil for about 10 minutes before carving. BRAISED CABBAGE: 1. Render the bacon until it is crisp. Add the onions and the cabbage. Saute for 5 minutes. 2. Add the vinegar, wine, stock, apples and herbs. Cover and braise for 20 minutes. Adjust the seasoning. Serve with slice grilled pork loin. Posted to MM-Recipes Digest V4 #010 From: Dick Smith Date: Thu, 09 Jan 1997 15:34:11 -0500

Servings: 1 Servings
Category: Bar-b-q | Spices | Rubs
Ingredients

• 1 tb Lemon peel
• 1 tb Garlic powder
• 1 tb Onion powder
• 1 tb Chili powder
• 1 tb Paprika
• 1 tb MSG
• 1/2 tb Black pepper
• 1/2 tb Cayenne pepper
• 1/2 tb White pepper
• 2 tb Salt
• 2 tb Sugar

Directions
Combine all ingredients and rub into meat before cooking. Posted to MM-Recipes Digest V4 #319 by Michael McLaughlin on Dec 08, 1997

Servings: 4 Servings
Category: Barbecue | Meats
Ingredients

• 1 1/2 lb Chuck or blade steak, 1
• -inch thick
• 1/4 c Red wine
• 3 tb Balsamic or red wine vinegar
• 1 tb Vegetable oil
• 1 tb Dijon mustard
• 2 Cloves garlic, minced
• 1 tb Each chopped fresh thyme and
• -oregano (or 1 ts dried)
• 1/4 ts Pepper
• Pinch granulated sugar

Directions
Place steak in shallow dish. Whisk together wine, vinegar, oil, mustard, garlic, thyme, oregano, pepper and sugar; pour over meat and turn to coat well. Cover and marinate in refrigerator for at least 8 hours or up to 12 hours. Let stand at room temperature for 30 minutes. Place steak on greased grill over medium heat; cover and cook, turning twice, for 20 to 30 minutes or until medium-rare. Transfer to cutting board; tent with foil and let stand for 10 minutes before cutting into portions. Makes 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook Posted to MM-Recipes Digest by “Cindy Hartlin” on May 4, 1998

Servings: 16 Servings
Category: Barbeque | Low fat
Ingredients

• 2 lb Fresh shrimp; peeled &
• -deveined
• 40 oz Pineapple chunks in juice;
• -canned
• 1/2 lb Bacon slices; cut in 2″
• -pieces
• 2 Red peppers; cut in 1″
• -pieces
• 1/2 lb Mushroom caps
• 1 pt Cherry tomatoes
• 8 oz Sweet and sour sauce
• 16 Skewers

Directions
Drain pineapple, reserving juice. Combine vegetable with shrimp on skewers and place in shallow pan. Mix sweet-and-sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3 to 4 minutes on each side or until cooked. Baste often with sauce. Posted to MC-Recipe Digest V1 #214 Date: Fri, 23 Aug 1996 08:20:10 -0700 From: Steph Hilt

Servings: 12 Servings
Category: Bar-b-q | Sauces
Ingredients

• 1 1/2 c Tomato juice
• 1/3 c Brown sugar
• 1 Onion slice,thick
• 1/4 Green pepper,seeded
• 1 Celery stalk
• 1 Garlic clove,peeled
• 1/4 c Cider vinegar
• 1 ts Chili powder*
• 1 tb Prepared mustard

Directions
* – more if preferred. 1. Combine ingredients in a saucepan and let steam; keep just under simmering point for about 30 minutes. Remove and discard onion, green pepper, celery, and garlic. 2. Brush sauce on meat or chicken during last 15 minutes of cooking. If desired, spoon additional sauce over cooked meat when serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Bar-b-q | Vegetables
Ingredients

• 1 cn Pineapple chunks; 20 oz can
• -unsweetened
• 2 lg Green peppers;
• - cut into 1 inch pieces
• 1 lg Onion; quartered, optional
• 16 md Mushrooms; fresh
• 16 Cherry tomatoes
• 1/2 c Soy sauce; light
• 1/4 c Olive oil
• 1 tb Brown sugar
• 2 ts Ginger, ground
• 1 ts Garlic powder
• 1 ts Mustard, dry
• 1/4 ts Pepper
• Cooked rice, optional

Directions
Date: Wed, 22 May 1996 23:06:55 -0500 (CDT) From: “Mr. & Mrs. Pro and the crew” Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a sauce pan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired. Posted to MealMaster Recipes List, Digest #143

Servings: 6 Servings
Category: Bar-b-q | Marinades
Ingredients

• 3 tb Sugar
• 2 tb Sesame oil
• 6 tb Soy sauce
• 1 Green onion, chopped
• 1 Clove garlic, minced
• 1 ds Pepper
• 2 tb Toasted sesame seeds*
• 1 tb Flour

Directions
Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. My preference is on beef short ribs or a good porterhouse steak. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. Posted by: Debbie Carlson (D.CARLSON) – GEnie Reformatted for MM:dianeE 6/29/93

Servings: 3 Servings
Category: Bar-b-q | Sauces
Ingredients

• 1/4 c Ketchup
• 1 c Tomato juice
• 1/4 c Vinegar
• 1/2 c Water
• 2 ts Worcestershire sauce
• 1/4 ts Chili powder
• 1/4 ts Garlic salt
• 1 ts Paprika
• 1/8 ts Ground cayenne pepper
• 1 ts Dry mustard
• 1 ts Salt
• 2 ts Brown sugar
• 1/2 c Chopped onion

Directions
Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs. Sauce was the creation of my late father-in-law. Enjoy! – Jeff Duke From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini