1 1/2 Pounds fresh salmon fillet with skin
3 T Brown sugar
1 T Grated orange peel
1/2 t Coarsely ground pepper
1 Ripe mango or papaya, seeded, peeled and chopped
1 c Fresh rainier cherries, pitted and halved
2 T Chopped Fresh mint, basil or cilantro
2 t Balsamic vinegar
2 t Crushed red pepper
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine
Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast. Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender. Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.
2 pkg, macaroni and cheese dinner
1-1/2 cups milk
2 tbsp. butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can ( 10 oz.) condensed cream of celery soup
2 cans (6 oz. each) tuna, drained
1 can (4 oz. ) sliced mushrooms, drained
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees F.
Cook macaroni in lightly salted boiling water until noodles are al dente. (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup. Stir in tuna and mushrooms. set aside
Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat. Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended. Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray. Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted. Serve immediately.
8 ears white or yellow corn on the cob
Salt and pepper to taste
To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.
TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).
To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!
1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.
Preheat grill to medium heat.
Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!
1 1/4 c plus 1/2 t Sugar
1 T Cornstarch
2 1/4 lb Nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 lb Blackberries (2 1/2 cups)
2 c All-purpose flour
2 t Baking powder
3/4 t Salt
1 1/4 sticks Cold unsalted butter, cut into 1/2-inch cubes
3/4 c Whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2 qt baking dish (no deeper than 2 inches) Accompaniment: lightly sweetened whipped cream Preheat oven to 425 Degrees F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes. While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.
1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked
Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.
Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.
1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split
PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.
PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.
SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.
3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper
Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.