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recipelink.com Chat Room Recipe Swap
05-15-2000 – 22 Recipes - Recipes for the Grill
Kelly~WA (10:51:46) : Apple Honey Glazed Chicken
Yield: 4 Servings
1/3 c Apple jelly
1 tb Honey
1 tb Dijon mustard
1/2 ts Cinnamon
1/2 ts Salt
4 Boneless skinless chicken breast halves
Heat grill or broiler. In small bowl, combine all
ingredients except chicken; blend well.
When ready to barbecue, oil grill rack. Brush
chicken with apple mixture; place on gas grill
over medium heat or on charcoal grill 4-6" from
medium coals or on broiler rack 4-6" from heat.
Cook 15-20 minutes until juices run clear and
chicken is fork tender, turning occasionally and
brushing frequently with apple mixture.
Makes 4 servings.
Susan,IL (02:39:52) :
Grilled Asparagus and new Potatoes
Recipe By : Pillsbury, May 2000
Serving Size : 4
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
6 each small new red potatoes -- quartered
1 pound Fresh asparagus -- trimmed
Heat grill. In a large shallow bowl, combine 1 T oil, 1/4 t of salt and 1/4 t lemon pepper seasoning. Add potatoes; toss to coat. Place in grill basket. When ready to grill, place grill basket on gas grill over medium heat (or coals). Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes. Meanwhile, place asparagus spears in same shallow bowl. Add remaining olive oil, salt, and lemon pepper seasoning, toss to coat.
Add asparagus to potatoes in grill basket. Cook about 10 minutes or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix veggies.
MED/TN (06:38:54) : Marinated Five Bean Salad
1 can cut green beans
1 can wax beans
1 can small kidney beans
l can chickpeas or garbanzo beans
l can black beans
2 ribs finely chopped celery
1/2 finely sliced Vidalia onion rings
1/4 cup finely chopped green pepper
1/4 cup red pepper or pimentos
1 cup sugar
3/4 cup salad oil
1 cup vinegar
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. lemon pepper
1/2 tsp. celery seed
Rinse beans in colander and add chopped ingredients. Heat vinegar and sugar until blended. Remove from heat and add oil and seasonings. Mix well, cover, chill, and allow to marinate for several hours before serving.
recipelink.com (06:00:57) :
ONION SLICES WITH PINEAPPLE SALSA
From the American Institute for Cancer Research
1 1/4 cup chopped Spanish onion
1 32-oz. canned pineapple bits, drained
1/3 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1/4 cup olive oil
3 Tbsp. sugar
1/4 tsp. white pepper
1/2 Tbsp. grated fresh ginger root (optional)
Steam or microwave onions until soft, 1 to 2 minutes. Cool.
In a food processor, combine 1-1/2 cups pineapple bits, onions, cilantro, lime juice, oil, sugar, ginger and pepper. Pulse ingredients just until blended and pineapple is crushed. Stir in remaining pineapple bits. Cover and refrigerate until needed.
Serve salsa with broiled or grilled fish, chicken or pork.
Each of the 12 servings contains 106 calories and 5 grams of fat.
recipelink.com (06:00:49) :
GRILLED DIJON CHICKEN
From the American Institute for Cancer Research
1/2 c. olive oil
1/3 c. fresh lemon juice
3 finely chopped shallots
1/4 c. Dijon-style mustard
2 Tbs. chopped dill
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 skinless and boneless chicken breasts
In a glass, stainless steel or plastic bowl, combine the oil, lemon juice, shallots, mustard, dill, salt and pepper.
Place half the marinade in a heavy-duty, re-sealable plastic bag or spread it over the bottom of a non-reactive, plastic container with a cover. Add the chicken. Using a rubber spatula, spread the remaining marinade over the meat. Refrigerate for 1-2 hours.
Remove the chicken from the marinade. Place the chicken on a hot grill or broil it until it is cooked through without any pink in the center of the meat. If you have the time and prefer to bake the chicken, leave a light coating of marinade on it, wrap it in foil and bake at 375 degrees F. for about 35 minutes, or when the juices run clear from the thickest part of the meat.
Each of the four servings contains approximately 178 calories and 5 grams of fat.
recipelink.com (06:00:38) :
CITRUS GRILLED CHICKEN
From the American Institute for Cancer Research
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
2 cloves garlic, minced
1 tsp. ground coriander
4 boneless, skinless chicken breast halves
4 medium white potatoes, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
8 spring onions, cut into 1/4-inch pieces
lemon pepper seasoning
2 tsp. butter or margarine
4 canned pineapple ringsCombine juices, garlic and coriander in shallow glass dish. Add chicken, cover and marinate in refrigerator no more than 2 hours.
Layer potatoes, zucchini and onion on 4 sheets of double thick heavy duty foil. Sprinkle with lemon pepper seasoning and dot with 1/2 tsp. butter or margarine. Top each packet with a chicken breast and pineapple ring. Spoon several tablespoons of the marinade over each chicken breast. Seal each packet with another sheet of double thick foil.
Grill 12 to 15 minutes, then turn and grill an additional 12 to 15 minutes or until chicken is done.
Each of the 4 servings contains 374 calories and 5 grams of fat.
recipelink.com (06:00:22) :
OLD FASHIONED BAKED BEANS
From the American Institute for Cancer Research
1 lb. white pea or navy beans (dry or canned)
2 medium onions, sliced
1/4 cup molasses
2 tbsp. tomato paste or 1/2 cup ketchup
1 tbsp. packed brown sugar
1 tbsp. vinegar
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper or red pepper flakes
4 cups hot waterRinse beans, discarding any discolored ones. In a large saucepan, soak beans overnight or quick soak as below; drain. Add water to cover by at least 2 inches, bring to a boil and simmer for 30 minutes; drain. (If using canned beans, simply rinse and drain.)
In bean pot or 8-cup casserole, spread onion slices. Mix molasses, tomato paste, sugar, vinegar, salt, mustard and pepper; pour into casserole. Add drained beans and hot water.
Cover and bake in 250 F. oven for 6 hours; uncover and bake for 1 hour longer, adding enough water necessary to keep beans covered.
Quick soaking method: Place rinsed beans in large saucepan; cover with 2 inches of water; bring to a boil. Boil 10 minutes; drain. Cover with cold water; let soak 30 minutes; drain.
Each of the 8 servings contains 123 calories and less than one gram of fat.
recipelink.com (06:00:12) :
FLANK STEAK WITH CITRUS AND PEPPER MARINADE
From the American Institute for Cancer Research
1/4 cup orange juice
2 cloves garlic, minced
2 Tbsp. lemon juice
Grated rind of 1 lemon or orange
1 tsp. canola oil
1/4 tsp. coarse pepper
1 lb. flank steakIn a small bowl or measuring cup, combine orange juice, garlic, lemon juice and rind, oil and pepper; mix well. Place steak in plastic bag or shallow dish; pour marinade over. Cover and refrigerate for 1 hour or up to 1 day, turning steak once or twice.
Remove steak from marinade; broil or barbecue for 4 to 5 minutes on each side or until desired doneness. Cut diagonally across the grain into thin slices.
Each of the three servings contains 224 calories and 11 grams of fat.
recipelink.com (06:00:00) :
MEDITERRANEAN TURKEY BURGERS
From the American Institute for Cancer Research
1 lb. ground turkey breast
c. bread crumbs
1 (10 oz.) package of frozen chopped spinach, thawed and drained
1/3 c. chopped onion
6 Tbs. Dijon mustard
1/4 tsp. salt
1/4 c. sliced roasted red peppers
4 oz. part-skim mozzarella cheese, cut into 1 oz. slices
In a large bowl, thoroughly combine turkey, bread crumbs, spinach, onion, 4 Tbs. mustard, and salt. Shape mixture into 4 patties. Chill 30 minutes.
Grill burgers over medium heat for 8-10 minutes on each side, or until cooked through. Top each burger with 1-1/2 tsp. mustard, 1 Tbs. red peppers and 1 slice of cheese. Cover grill; cook until cheese is melted. Serve on rolls if desired
Each of the 4 servings contains 373 calories and 12 grams of fat.
recipelink.com (05:59:11) :
ZESTY BEAN SALAD
From the American Institute for Cancer Research
Zest and juice of 1 lemon
2 Tbs. olive or vegetable oil
1 clove garlic, minced
2 tsp. sugar
2 tsp. Dijon-style mustard
1 c. chopped red bell pepper or tomatoes
2-3/4 c. white beans or garbanzo beans, canned and drained
1 c. chopped, unpeeled cucumber
1 medium onion, chopped
3 Tbs. chopped mint
In a large bowl, combine lemon zest and juice, oil, garlic, sugar and mustard. Stir in the remaining ingredients and chill.
Each of the seven 3/4 cup servings contains 152 calories and 4 grams of fat.
Susan,IL (10:59:41) :
Herbed-Seasoned Vegetables
Recipe By : Susan Wilson
Serving Size : 4
8 onions -- small
4 large carrots -- cut 1 inch thick
4 small squash (zucchini or yellow) -- sliced, 2 inches
1/4 cup butter -- melted
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
In saucepan cook onions and carrots in small amount of salted water till nearly tender, about 20 minutes; drain. Combine butter and spices. On skewers, alternately thread vegetables. Grill over medium heat till done, about 20 minutes; turn and brush frequently with butter mixture.
NOTES : I have also added small boiled potato chucks with the other veggies.
Susan,IL (10:57:23) :
Lemon Marinated Chuck Roast
Recipe By : Susan Wilson
Serving Size : 6
4 pounds chuck roast
1 teaspoon lemon peel -- grated
1/2 cup lemon juice
1/3 cup cooking oil
2 tablespoons green onion
4 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/8 teaspoon pepper
Score fat edges of roast. Place meat in a shallow baking dish. Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire sauce, mustard and pepper. Pour over roast. Cover and let stand 3 hours at room temperature or overnight in the refrigerator. Remove roast reserving marinade. Grill over medium-hot coals 17-20 minutes. Turn and cook 17-20 more minutes for medium-rare.
Susan,IL (10:57:07) :
Herbed Onion slices
Recipe By : Susan Wilson
Serving Size : 4
3 tablespoons butter
1 tablespoon brown sugar
2 large onion -- sliced 1/2" thick
1/4 cup celery -- finely chopped
2 tablespoons snipped parsley
2 tablespoons parmesan cheese -- grated
1/4 teaspoon dried oregano
In large heavy skillet, melt butter; stir in brown sugar, 1/2 teaspoon salt & a dash of pepper. Place onions in a single layer in butter mixture. Sprinkle celery over it all. Cover; cook slowly for 10 minutes. Turn onion slices; Sprinkle with parsley, parmesan, and oregano. Cook covered 10 minutes more.
Susan,IL (10:51:53) :
Lemon-Rosemary Grilled Chicken
Recipe By : Pillsbury, May, 2000
Serving Size : 4
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh rosemary
1/4 tablespoon salt
2 cloves minced garlic
3 pounds chicken parts (skin removed if desired)
In small bowl, combine all ingredients except chicken; mix well. Place chicken in in a large shallow, nonmetal dish. Brush or rub oil mixture on chicken pieces; Cover & refrigerate for one hour to marinate.
Heat grill. When ready to grill, remove chicken from marinade; reserve any remaining marinade. Place chicken on gas grill over medium heat, or medium charcoal grill 4 to 6 inches from coals. Cook 30 to 40 minutes or until chicken is fork-tender and juices run clear, turning and brushing with marinade 2 or 3 times. Discard any remaining marinade.
Susan,IL (10:33:38) :
Spicey Barbecue Chicken
Recipe By : Susan Wilson
Serving Size : 8
1/4 cup onion -- finely chopped
1 clove garlic -- minced
2 tablespoons cooking oil
3/4 cup catsup
1/3 cup vinegar
1 teaspoon lemon peel -- grated
1 tablespoon Worcestershire sauce
2 teaspoons sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
3 ready to cook broiler/fryers -- cut up
cook onion and garlic in oil till tender but not brown. Stir in the remainder of the ingredients except Chicken. Simmer, covered about 30 minutes; stir occasionally.
Season chicken with salt and pepper. Place chicken, bone side down on the grill for 25 minutes. Turn bone side up and grill till done, 15 to 20 minutes more. Brush chicken with sauce during the last 10 minutes.
Susan,IL (10:30:36) :
Yakitori
Recipe By : Susan Wilson
Serving Size : 5
1/2 cup soy sauce
1/4 cup water
1/4 cup sake or dry sherry
1 tablespoon sugar
1 teaspoon ginger root -- grated
1 1/2 pounds boneless chicken breast -- cubed
6 green onion -- sliced 1-inch thickIn a saucepan combine soy sauce, water, sake, sugar, and ginger. Boil one minute; cool; Marinate chicken and onion in soy mixture for 15 to 30 minutes. On skewers, alternate chicken and onion pieces. Grill over hot coals 8 to 10 minutes or till done; turn and brush occasionally with reserve marinade.
My hubby usually makes this along with the skewered pork and carrots (Recipe #5) They really compliment each other, along with some fried rice!
julie,s.c. (10:21:11) : Banana Splits
Bananas
Marshmallows (miniatures)
Chocolate chips (mini-chips)
Slice bananas lengthwise in skins. Place the marshmallows and chocolate chips in the slit. Wrap the creation in foil and place on a charcoal fire until the chips and marshmallows melt.
Susan,IL (10:06:22) :
Skewered Pork & Carrots
Recipe By : Susan Wilson
Serving Size : 4
4 medium carrots -- bias sliced 1/2 inch
1 pound boneless pork -- cubed in 1 inch pieces
1/4 cup dry sherry
2 tablespoons sesame oil
1 tablespoon sesame seeds -- toasted
1 teaspoon salt
1 teaspoon onion -- grated
1 clove garlic -- minced
1/8 teaspoon pepper
In covered saucepan cook carrots in a small amount of boiling salted water for 5 to 7 minutes or till just tender; drain well. Place carrots and pork in a plastic bag. Combine sherry, sesame oil, sesame seed, salt, onion, garlic and pepper. Pour sherry mixture over meat and carrots. close bag and marinate in refrigerator for at least 4 hours. Drain carrots and pork, reserving marinade. Thread carrot and pork pieces alternately on skewers. place over medium coals. Grill about 15 minutes or till done; Turn skewers and brush with reserve marinade frequently.
Susan,IL (10:04:49) :
Lime-Garlic Marinade
Recipe By : Russel F. Wilson
2 1/2 pounds meat (pork chops, pork tenderloin, chicken -- cut 3/4 inch slices
1/2 cup chicken broth
1/3 cup lime juice
2 tablespoons oil
1 tablespoon brown sugar
3 cloves garlic -- finely chopped
1/4 teaspoon red pepper flakes -- dried
1/2 teaspoon dried mint flakes
Place meat in a plastic bag set into a shallow dish. For marinade: combine chicken broth, lime juice, oil, brown sugar, garlic and dried pepper flakes (& mint if you choose). Pour over meat. seal bag. Marinate 6 to 24 hours.
Remove meat from the bag reserving the marinade.
Grill meat. brush occasionally with marinade up tot he last 5 minutes of cooking time. Serve immediately.
Susan,IL (10:03:35) : * Exported from MasterCook *
.Country-Style Barbecued Ribs
Recipe By : Susan Wilson
Serving Size : 6
4 pounds pork country-style ribs
1 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
1 can tomato sauce -- 8 ounce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon pepper
Cook ribs, covered in enough boiling salted water to cover for 45 to 60 minutes or till tender. Drain. For sauce, cook onion and garlic in cooking oil till tender. Stir in tomato sauce, 1/2 cup water, brown sugar, lemon juice, Worcestershire sauce, mustard, celery seed, salt, and pepper. Simmer, uncovered 15 minutes, stirring once or twice. Grill ribs over slow coals about 45 minutes. Brush with sauce during last 15 minutes and just before serving. Serves 6
NOTES : I usually add a couple of Tablespoons of vinegar to the water when boiling the ribs to help tenderize them.
Susan,IL (10:02:28) : My hubby made this yesterday for Mother's day! It was fantastic!!!!
Grilled Asparagus and new Potatoes
Recipe By : Pillsbury, May 2000
Serving Size : 4
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
6 each small new red potatoes -- quartered
1 pound Fresh asparagus -- trimmed
Heat grill. In a large shallow bowl, combine 1 T oil, 1/4 t of salt and 1/4 t lemon pepper seasoning. Add potatoes; toss to coat. Place in grill basket. When ready to grill, place grill basket on gas grill over medium heat (or coals). Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes. Meanwhile, place asparagus spears in same shallow bowl. Add remaining olive oil, salt, and lemon pepper seasoning, toss to coat.
Add asparagus to potatoes in grill basket. Cook about 10 minutes or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix veggies.
julie,s.c. (09:03:37) : GRILLED PORK CHOPS
1/4 tsp. salt
3/4 tsp. lemon pepper
1/2 tsp. dried whole oregano leaves
4 ( 1 in. thick) pork chops
Mix salt, lemon pepper and oregano. Coat pork chops. Grill over low to medium hot heat for 25 minutes or until chops are no longer pink. Turn once
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