Recipe: Recipes for the Grill (10)
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04-25-2000 - 10 Recipes for the Grill
Sally,.Oh (08:02:49) : Pizza On The Grill
Pillsbury refrigerated ready-made pizza crust
All of your favorite pizza makings
Top with cheese of your choice
Take pizza pan (one with small holes works best), spray with Pam. Put crust on pan, cover with other ingredients. This recipe works only on Weber grill, using lots of mesquite coals, or so they say. When coals are hot, spread to outer edge. None in middle. Keep vents half open. Cooking time may vary, usually 15-20 minutes. Done when cheese is melted and crust is brown.
Sally,.Oh (08:02:00) : Chicken Marinate for Grill Cooking
1/3 c. lemon juice (bottled)
1 env. Good Seasons Italian salad
dressing mix
egg
1/3 c. oil
Mix well, pour over chicken pieces. Marinate 3 hours, turning occasionally. Grill chicken.
Susan,IL (04:58:25) :
Pineapple Stuffed Pork Chops
Recipe By : Susan Wilson
Serving Size : 4
4 pork loin rip chops -- 1 inch thick
1 can pineapple slices -- 8 ounce/ in syrup
1/4 cup catsup
1 tablespoon sliced green onions
1 tablespoon butter or margarine
1/2 teaspoon dry mustard
salt and pepper
Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper. Drain pineapple, reserving juice. Halve two slices of pineapple; cut up remaining pineapple and set aside. Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.
Meanwhile, in small saucepan, combine catsup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes. Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.
Susan,IL (04:57:14) :
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.
victoria--Pa (03:05:53) : GRILLED VEGGIE & CHEESE SANDWICH
red & green peppers
mushrooms of choice
yellow squash
zucchini
onion slices
eggplant
non stick cooking spray
mrs.dash's seasonings
farmers cheese
slice veggies into desired sizes & place in bowl.Spray w/ cooking spray & sprinkle w/ desired amount of seasoning. toss to coat grill til tender but not mushy...use choice of bread (focaccia works nice) add some slices of veggies ,top w/ slice of cheese. you can put back on grill to warm bread & melt cheese if desired.
Mary.,Ma (01:13:15) : GRILLED CHICKEN
2 tablespoons olive oil
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire
1/3 cup packed brown sugar
3/4 teaspoon ground red pepper (cayenne)
2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like
1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.
2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce
Mary.,Ma (01:08:19) : GRILLED PIZZA
Pizza Dough
1 envelope active dry yeast
1 cup warm water (105 degrees to 115 degrees F)
pinch sugar
2 1/4 teaspoons kosher salt
1/4 cup fine-ground white cornmeal
3 tablespoons whole-wheat flour
1 tablespoon olive oil
2 1/2 to 3 1/2 cups unbleached all-purpose flour
1. Dissolve yeast in the warm water with sugar.
2. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
3. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
4. Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
5. When dough is smooth, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hours.
6. Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 minutes.
7. Punch down dough. If sticky, knead in a bit more flour.
Topping
1/2 to 1 cup olive oil for brushing and drizzling*
2 teaspoons minced fresh garlic
2 cups shredded Fontina cheese
1/2 cup freshly grated Pecorino Romano cheese
1 1/2 cups canned tomatoes in heavy puree, chopped
1 bunch basil
2.
1. Prepare the Pizza Dough
2. When dough is ready, divide it into 4 equal pieces. On large, oiled cookie sheet, spread and flatten 1 piece of dough with your hands into a 10- to 12-inch free-form round, 1/8 inch thick. You may end up with a rectangle rather than a circle, the shape is unimportant, but do take care to maintain an even thickness.
3. Place dough on grill rack 3 to 4 inches above heat. Within a minute the dough will puff slightly, underside will stiffen, and grill marks will appear.
4. Using tongs, flip the crust over. Quickly brush the grilled surface with olive oil. Scatter one-fourth of garlic and cheeses over the dough, and spoon one-fourth of tomatoes in puree over the cheese in dollops. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons olive oil.
5. Using tongs, rotate pizza frequently for even browning, checking underside often. The pizza is done when the top is bubbly and the cheese is melted, about 6 to 8 minutes. Serve at once, topped with about 8 basil leaves and additional olive oil, if desired. Repeat with remaining dough and topping ingredients.
Mary.,Ma (01:05:31) : SPICY GRILLED SPARERIBS
2 Cloves garlic, chopped
1 tsp Dry mustard
1/2 tsp Rosemary
1 c Tomato sauce
3 1/2 lb Spareribs
1 tsp Chopped jalapeno pepper
1/2 tsp Oregano
3 tsp Honey
Juice from 2 oranges
Salt & and pepper to taste
Preheat barbecue grill on low.
Place the first 7 ingredients in a small saucepan and cook for 15
minutes over very low heat.
Meanwhile, blanch ribs in
boiling water for 15 minutes.
Drain ribs and baste with the warm mixture.
Place ribs on hot grill and
partly cover.
Cook 30 minutes, depending on size.
Turn ribs frequently, baste occasionally and season well.
Mary.,Ma (01:01:38) : PLUM GOOD GRILLED BABY BACK RIBS
4 racks pork baby back ribs (each about 1 pound)
12 whole black peppercorns
2 bay leaves
10 whole star anise*
2 cinnamon sticks (each 3 inches long)
1/4 cup soy sauce
1 jar (12 ounces) plum jam (1 cup)
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
1. In 8-quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork-tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
2. Prepare glaze: In 1-quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.
3. Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
Lori.NY (11:07:06) : Bar B Q Chicken Sauce
Beat 1 egg, add
1/2 cup cooking oil, beat again Add
1 Cup Cider vinegar,
2 Tbls. salt,
1 1/2 Tbls. Poultry seasoning,
1/4 tsp. pepper.
Stir over med low heat until egg whites begin to congeal. Remove from heat and pour over chicken..Cover and let stand overnight..
Baste chicken with sauce while cooking..
I sometimes double the recipe depending on how much I want to marinate..(also I cut back on salt some)
04-25-2000 - 10 Recipes for the Grill
Sally,.Oh (08:02:49) : Pizza On The Grill
Pillsbury refrigerated ready-made pizza crust
All of your favorite pizza makings
Top with cheese of your choice
Take pizza pan (one with small holes works best), spray with Pam. Put crust on pan, cover with other ingredients. This recipe works only on Weber grill, using lots of mesquite coals, or so they say. When coals are hot, spread to outer edge. None in middle. Keep vents half open. Cooking time may vary, usually 15-20 minutes. Done when cheese is melted and crust is brown.
Sally,.Oh (08:02:00) : Chicken Marinate for Grill Cooking
1/3 c. lemon juice (bottled)
1 env. Good Seasons Italian salad
dressing mix
egg
1/3 c. oil
Mix well, pour over chicken pieces. Marinate 3 hours, turning occasionally. Grill chicken.
Susan,IL (04:58:25) :
Pineapple Stuffed Pork Chops
Recipe By : Susan Wilson
Serving Size : 4
4 pork loin rip chops -- 1 inch thick
1 can pineapple slices -- 8 ounce/ in syrup
1/4 cup catsup
1 tablespoon sliced green onions
1 tablespoon butter or margarine
1/2 teaspoon dry mustard
salt and pepper
Cut pocket in each chop by cutting from fat side almost to bone edge. Season cavity with a little salt and pepper. Drain pineapple, reserving juice. Halve two slices of pineapple; cut up remaining pineapple and set aside. Place a pineapple half-slice in pocket of each chop, round side out. Grill over medium coals on covered grill outdoors, about 20 minutes, turning once, or broil chops indoors.
Meanwhile, in small saucepan, combine catsup, green onion, butter or margarine, mustard and the reserved pineapple and pineapple juice. Heat to boiling; reduce heat and simmer 10 minutes. Grill chops 5 minutes more or until done, brushing with sauce. Spoon remaining sauce on chops before serving.
Susan,IL (04:57:14) :
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.
victoria--Pa (03:05:53) : GRILLED VEGGIE & CHEESE SANDWICH
red & green peppers
mushrooms of choice
yellow squash
zucchini
onion slices
eggplant
non stick cooking spray
mrs.dash's seasonings
farmers cheese
slice veggies into desired sizes & place in bowl.Spray w/ cooking spray & sprinkle w/ desired amount of seasoning. toss to coat grill til tender but not mushy...use choice of bread (focaccia works nice) add some slices of veggies ,top w/ slice of cheese. you can put back on grill to warm bread & melt cheese if desired.
Mary.,Ma (01:13:15) : GRILLED CHICKEN
2 tablespoons olive oil
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 cup red wine vinegar
1/2 cup light molasses
1/4 cup Worcestershire
1/3 cup packed brown sugar
3/4 teaspoon ground red pepper (cayenne)
2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like
1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.
2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce
Mary.,Ma (01:08:19) : GRILLED PIZZA
Pizza Dough
1 envelope active dry yeast
1 cup warm water (105 degrees to 115 degrees F)
pinch sugar
2 1/4 teaspoons kosher salt
1/4 cup fine-ground white cornmeal
3 tablespoons whole-wheat flour
1 tablespoon olive oil
2 1/2 to 3 1/2 cups unbleached all-purpose flour
1. Dissolve yeast in the warm water with sugar.
2. After 5 minutes, stir in salt, cornmeal, whole-wheat flour, and oil.
3. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed.
4. Place the dough on a floured board, and knead for several minutes, adding only enough additional flour to keep dough from sticking.
5. When dough is smooth, transfer to a greased bowl. To prevent a skin from forming, brush top of dough with additional olive oil, cover bowl with plastic wrap, and let rise in warm place, away from drafts, until doubled, 1 1/2 to 2 hours.
6. Punch down dough. Knead dough several times on lightly floured board. Return dough to bowl; cover and let rise 40 minutes.
7. Punch down dough. If sticky, knead in a bit more flour.
Topping
1/2 to 1 cup olive oil for brushing and drizzling*
2 teaspoons minced fresh garlic
2 cups shredded Fontina cheese
1/2 cup freshly grated Pecorino Romano cheese
1 1/2 cups canned tomatoes in heavy puree, chopped
1 bunch basil
2.
1. Prepare the Pizza Dough
2. When dough is ready, divide it into 4 equal pieces. On large, oiled cookie sheet, spread and flatten 1 piece of dough with your hands into a 10- to 12-inch free-form round, 1/8 inch thick. You may end up with a rectangle rather than a circle, the shape is unimportant, but do take care to maintain an even thickness.
3. Place dough on grill rack 3 to 4 inches above heat. Within a minute the dough will puff slightly, underside will stiffen, and grill marks will appear.
4. Using tongs, flip the crust over. Quickly brush the grilled surface with olive oil. Scatter one-fourth of garlic and cheeses over the dough, and spoon one-fourth of tomatoes in puree over the cheese in dollops. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons olive oil.
5. Using tongs, rotate pizza frequently for even browning, checking underside often. The pizza is done when the top is bubbly and the cheese is melted, about 6 to 8 minutes. Serve at once, topped with about 8 basil leaves and additional olive oil, if desired. Repeat with remaining dough and topping ingredients.
Mary.,Ma (01:05:31) : SPICY GRILLED SPARERIBS
2 Cloves garlic, chopped
1 tsp Dry mustard
1/2 tsp Rosemary
1 c Tomato sauce
3 1/2 lb Spareribs
1 tsp Chopped jalapeno pepper
1/2 tsp Oregano
3 tsp Honey
Juice from 2 oranges
Salt & and pepper to taste
Preheat barbecue grill on low.
Place the first 7 ingredients in a small saucepan and cook for 15
minutes over very low heat.
Meanwhile, blanch ribs in
boiling water for 15 minutes.
Drain ribs and baste with the warm mixture.
Place ribs on hot grill and
partly cover.
Cook 30 minutes, depending on size.
Turn ribs frequently, baste occasionally and season well.
Mary.,Ma (01:01:38) : PLUM GOOD GRILLED BABY BACK RIBS
4 racks pork baby back ribs (each about 1 pound)
12 whole black peppercorns
2 bay leaves
10 whole star anise*
2 cinnamon sticks (each 3 inches long)
1/4 cup soy sauce
1 jar (12 ounces) plum jam (1 cup)
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
1. In 8-quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick, and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork-tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
2. Prepare glaze: In 1-quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.
3. Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
Lori.NY (11:07:06) : Bar B Q Chicken Sauce
Beat 1 egg, add
1/2 cup cooking oil, beat again Add
1 Cup Cider vinegar,
2 Tbls. salt,
1 1/2 Tbls. Poultry seasoning,
1/4 tsp. pepper.
Stir over med low heat until egg whites begin to congeal. Remove from heat and pour over chicken..Cover and let stand overnight..
Baste chicken with sauce while cooking..
I sometimes double the recipe depending on how much I want to marinate..(also I cut back on salt some)
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!