Heinz Sweet & Zesty Barbecue Sauce

1/2 c HEINZ Tomato Ketchup 1 tb HEINZ Worcestershire Sauce
2 tb Honey 1/2 t Chili powder
2 tb HEINZ Apple Cider Vinegar

Combine ingredients. Brush on turkey pieces several times during last 15 minutes of grilling time.

Author:recipe-directory.net

Chicken Fajitas

1/4 c Lime juice 2 ts Dijon mustard
1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced
1 1/4 lb Chicken breasts 1/4 c Olive oil
16 ea Flour tortillas 16 ea Pieces romaine lettuce
1 x -------pico de gallo-------- 4 ea Jalapenos, minced
2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped
1/2 ts Salt 1/4 c Chopped fresh cilantro

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in
olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2
hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt
and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8
minutes, turning once. Keep warm. Wrap torillas in foil; place in 400
degree F oven for 5 minutes until warmed through. Slice chicken lengthwise
into 1/4 inch thick slices; place on warmed tortillas, top with pica de
gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom
edge; fold in sides.

Author:recipe-directory.net

Smoked Chicken Breasts in Ham

4 ea Large chicken breasts 1/4 ts Chili powder
Skinned and boned 1/4 c Flour
1/2 ts Garlic salt 2/3 c White wine
1/2 ts Paprika 1/2 lb Thin sliced baked ham

Cut chicken breasts into strips about 1" wide. Place in smoker and smoke
for approximately 1 hour.

Dredge in a the mixture of garlic salt, paprika, chili powder and flour.
Brown strips in 3 tbs of butter. Add white wine, cover, and simmer for
approximately 20 minutes until tender. Cool. Wrap each piece of chicken
in strips of thinly sliced baked ham. Skewer with cocktail picks. Wrap
and carry in a cooler to the picnic.

Author:recipe-directory.net

Sweet & Sour Pork Ribs

3 lb Pork spareribs 1 c Sweet and sour sauce
----------------------------SWEET-AND-SOUR SAUCE----------------------------
1 c Apricot preserves 1 tb Lemon juice
1 tb Vinegar 2 ts Soy sauce

Find a great price on spareribs in the supermarket? Divide your purchase
into three-pound portions and cook as in step 2. Cool, place in freezer
bags and freeze until needed. While the grill is heating up, defrost the
ribs in the microwave.
~------------------------------------------------------------------------
1. About 1/2 hour before cooking, prepare barbecue grill.
2. Cut pork between rib bones into serving-size portions. Place ribs meaty side down in 2- or 3-quart rectangular microwave proof dish, with thicker portions toward outside of dish (overlapping ribs if necessary). Cover with wax paper and microwave on High for 5 minutes, then on Medium for 15 minutes. Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and microwave on Medium for 15 minutes, or until tender.
3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour sauce. Serve with remaining sauce. This sauce can be made and stored in the refrigerator for up to a month.

(This quick and easy sauce is wonderful with barbecued ribs and poultry.)
1. In 2-cup glass measure, combine all ingredients.
2. Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. return to list

Author: recipe-directory.net

Magic Pie Recipe

4 eggs
1/4 cup margarine
1 cup white sugar
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups milk or half and half
1 cup coconut
1 teaspoon vanilla

Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered
10-inch piepan. Bake in a 350 degree oven for 1 hour. When done, crust will be on bottom, custard
in the middle, an coconut on top - right where they belong.


Author: recipe-directory.net

jam Panggang: Indonesian BBQ Chicken

3 lb Broiler chicken 1/2 ts Grated fresh ginger
1 c Kecap (or ketjap) manis* 1 ts Sambal oelek**
2 Garlic cloves 1 pk Kroepoek oedang***
-- peeled and mashed Cornstarch to thicken
2 tb Fresh lime juice -- marinade for sauce
1/2 c Melted, unsalted butter

*Sweet soy sauce.

**Hot pepper sauce.

***Shrimp puffs.

Note: Ingredients from Indonesia are available at many Dutch, Chinese,
Vietnamese and Indonesian specialty stores. This...dish is good with Nasi
Goreng (fried rice).

Cut chicken into 8 pieces. Combine remaining ingredients, except shrimp
puffs, in large bowl. Add chicken pieces; toss to coat. Marinate 2 hours
at room temperature, stirring occasionally. Remove chicken pieces from
marinade (reserving some of the marinade for basting and the rest for
sauce).

Roast, uncovered, at 400 F. for 35 to 40 minutes or until done, basting as
needed. If browning too quickly, cover with foil. (In summer, barbecue
over charcoal fire.)

Heat reserved marinade with cornstarch until thickened and serve as sauce,
if desired. Serve with shrimp puffs on the side. For these, simply
deep-fry in hot fat or oil (375 F. on fat thermometer), draining at once on
paper towels. The chips will puff up as soon as they hit the fat.

Yield: 4 servings on its own, 6 as part of an Indonesian rice table.
Author: recipe-directory.net

Orange 'N Lemon Chicken Breasts

2 tb Butter or margarine -to taste
2 lg Cloves garlic, crushed 2 Split chicken breasts (4
1 c Fresh lemon juice -pieces with ribs),
2 tb Grated lemon peel About 2 1/2 pounds
Salt to taste 1/4 c Orange marmalade
Freshly ground black pepper

Start fire in grill, placing rack 4 inches above coals (see note). Melt
butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute,
stirring until golden. Remove from heat; stir in lemon juice, lemon peel,
salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch
baking dish; let stand at least 10 minutes or until the fire is ready.
Place sheet of foil on hot grill rack. Remove chicken from marinade,
reserving marinade. Arrange breasts, skin side down, on foil. Cook,
covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15
minutes longer until cooked through, brushing occasionally with reserved
marinade. One or two minutes before end of cooking time, brush breasts
with orange marmalade to glaze. Serve when chicken is golden brown.

NOTE:
Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in
baking dish as directed; drain off and reserve marinade. Bake breasts,
skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook
10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2
minutes longer to glaze.

Makes 4 servings

Source: http://www.articlesnatch.com/profile//0

Down Home Barbecue Sauce

1/3 c Worcestershire sauce 2 tb Brown sugar
1 cn Condenced tomato soup 3 tb Vinegar
1 sm Onion chopped 1 tb Horseradish sauce

Combine all ingredients simmer for ten minuters. Store in refigrator

Source: http://www.articlesnatch.com/profile//0

Fruited Smoked Turkey Salad

-----------------------------------SALAD-----------------------------------
6 oz Mostaccioli; uncooked 1/3 c Green onions; sliced
2 1/2 c Smoked turkey breast; cut in 1 1/2 c Strawberries; sliced
- strips 1/2 c Slivered almonds; toasted
1 1/2 c Cantaloupe; cubed

----------------------------------DRESSING----------------------------------
1/3 c Lemon juice 1/4 c Honey
1/4 c Oil 1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain; rinse
with cold water. In large bowl, combine all salad ingredients except
strawberries and nuts; toss. In jar with a tight fitting lid, combine all
dressing ingredients; shake well. Pour over salad; toss to coat. Cover;
refrigerate 1-2 hours to blend flavors, stirring occasionally. Just before
serving, gently stir in strawberries and almonds.

Author: recipe-directory.net

Herb-Tomato Grilled Chicken

3 lb Chicken, cut-up 1 ds Black pepper
1 ds Salt

-------------------------------BASTING SAUCE-------------------------------
2 tb Oil or melted butter 2 Cloves garlic, minced
3/4 c Tomato ketchup 2 ts Dried basil leaves
2 tb Lemon juice

Cut off excess fat from chicken pieces. Loosen skin away from the meat
(this helps the basting sauce to reach the meat underneath). Sprinkle
chicken with salt and pepper. Mix together and blend well the oil, tomato
ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack.
Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on
one side, brushing with basting sauce from time to time. Turn chicken over.
Brush again with sauce. Grill chicken for another 12 to 15 minutes or until
chicken is done and juices run clear when pierced with a fork. Serve
immediately with crusty bread and a tossed green salad, tomatoes, and
crispy baked potato wedges.

Author: recipe-directory.net

Mary Lee's Original Stuffed Baked Potatoes

6 large Idaho potatoes

8 ounces sour cream

1 stick margarine (or butter)

1 jar Hormel Bacon-Bits

1 or 2 cups shredded sharp or extra-sharp cheddar cheese

Salt to taste

Pepper to taste

Paprika

Heat oven to 400o. Bake potatoes 1 hour or until done if very large. Slice
lengthwise and scoop out the potato with a large spoon, keeping potato
shells intact, and place in large mixing bowl.

To hot potatoes, add all ingredients except Paprika. Mix well and stuff into
potato shells. Sprinkle with Paprika.

Set oven to 350o. Spray large baking sheet with non-stick cooking spray.
Place stuffed potatoes on baking sheet. Bake for 15 to 20 minutes until
bubbling and lightly browned on top.

------------------

This is the basic recipe - amounts can be scaled up or down depending on the
number and size of the potatoes and personal preference.


Author: recipe-directory.net

Vinaigrette Dressing, A Simple Balsamic Recipe Will Do

A balsamic vinaigrette dressing is not some closely guarded secret made mysterious by a celebrity or gourmet chef. A good tasting vinaigrette is easy to make, and healthy for you. Oil and vinegar salad dressings or vinaigrette recipes can be made by those of us who have not attended the culinary institute.

Times have sure changed since Seven Sea’s Italian Dressing and Wishbone’s Green Goddess sat on every store shelf as salad dressing staples. Remember when we thought “Original Ranch” was a vast improvement for our salad dressing repertoire, and store bought bacon bits were a hit? Then packaged spring mixed greens became available, and pine nuts were considered healthy and… just a moment; you still buy bottled salad dressings?

Our quest for “lighter fare” and “healthy greens” in our diet, has led us down a daunting path, searching for that elusive ‘healthy salad dressing.’ Low carbs, low cholesterol, and “healthy for all that ails you,” has become a must. So what is it, that we should, (or better yet) ‘are allowed’ to put on top of our salad that’s good for you?

Today we walk down the salad dressing aisle in a gourmet food store and behold the gourmet condiments from floor to eye level. Organic spreads, sauces, and accoutrements. Wine vinegars, infused oils, and herb flavored vinaigrettes. Some endorsed by celebrities. Some seen on TV. Some made by celebrities, (yeah, right). Some made on a distant island, in some strange sounding place. (We move on a step further.) We shake our head at Modena consortium, imported Spanish, and California Napa Balsamic vinegars. A huge question mark appears over our heads as we gaze at Aceto, Traditionale, aged, and Special Blends. We mutter, “What hath God Wrought?” Inventor, Alexander Graham Bell, couldn’t have verbalized our incredulous thoughts more accurately.

A simple oil and vinegar salad dressing, why is the degree of difficulty exponential? It needn’t be. A simple vinaigrette dressing recipe can be made easily, from simple ingredients, be healthy for you, and actually taste great.

The key ingredients in a vinaigrette dressing, is a traditionale aged balsamic vinegar, and an excellent olive oil. You don’t have to spend a fortune for the balsamic either. Two very good balsamic vinegars that are very reasonably priced, are Caroliva Reserve balsamic and Masserie di Sant'Eramo balsamic. (Those other vinegars that are under $8, …don’t bother).

Your balsamic vinaigrette dressing will go great with other dishes besides a salad, too. A balsamic vinaigrette is outstanding with fresh lobster and scallops, artichokes and asparagus. A balsamic dressing also goes well with fresh sliced tomatoes or steamed vegetables and greens.

A balsamic dressing recipe can be altered to your individual taste. The normal proportions for a balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of balsamic vinegar is rich and intense, and with a delicate olive oil you may want to use proportions of one part vinegar to four or five of olive oil. Other herbs and spices will enhance a balsamic vinaigrette, such as chives and sage. Even a bit of finely grated fresh ginger root will add zest to your dressing. It is all a question of how you want your finished dressing to taste.

Simple Balsamic Vinaigrette Dressing Recipe (that you can make yourself)

INGREDIENTS

3 tablespoons aged balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed through a garlic press
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings of mixed green salad. Refrigerate and store in a covered container. Whisk well before serving.

Author: James Zeller

The 10 most popular french recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

Author: Cuisine-France

Homely Swedish Recipe - Potatismos or Creamed Potato

One of the classic Swedish dishes that is simple to cook, but utterly Swedish is Potatismos. The subtle but distinctive difference from the usual mashed potato is noticeable and delectable.

It is the classic accompaniment to “korv” or sausage and mustard. I first tasted it served to me whilst in Sweden, where it is widely available, much as fish and chips is in England. You can easily create this dish at home even without the traditional korv. Simply take some bratwurst or hot dog sausages, slit them halfway and fill with a layer of Swedish mustard (sweet and not too hot).

12 medium-sized potatoes
1 decilitre of milk
2 tablespoons of margarine or butter
Pinch of salt
Pinch of white pepper

Peel and cut the potatoes into small pieces.
Boil the potato in salted water for 18-20 minutes.
Drain & stand for a couple of minutes.
Mash the potato with a potato masher. If you have a strong electric mixer you could also use this.
Put the butter in the milk and boil up until the milk simmers.
Pour the milk into the potato mash, little by little, until you have the consistency you want.
Continue beating until the mash is smooth and creamy.
Add salt & pepper to taste

Serve piping hot with korv or sausage and red cabbage.

Author: Jen Carter

Traditional Nigerian recipes

Staple foods in the Nigerian diet include: peanuts or ground-nuts, yams, cassava, fish, rice, okra, bananas, guinea corn and millet, and palm nuts.

They are usually starchy and Nigerians love to cook with a lot of pepper and spices especially those from the southwest and southeast. This recipe uses all local ingredients to create a tasty and nourishing meal.

These recipes celebrate the traditional food of Nigeria:-

Egusi Soup

Ground Egusi seeds give this soup a unique color and flavour. If you can't find Egusi seeds in your store, you can substitute pumpkin seeds or Pepitas which you can find in Latin American grocery stores. This soup is thickened with flour ground from seeds of gourds, melons, pumpkins, and squashes, many of which are native to Africa.

200 g Water Leaves
50 g Egusi seeds
1 teaspoon Dry Ground Red Pepper
1 medium Onion
100ml Palm Oil
10g Dry Ground Crayfish
120g Fresh Tomatoes
100ml Water
Salt & Pepper to taste

Wash the water leaves well in clean, fresh water.
Liquidise or pulverise the onions, tomatoes and egusi seeds until smooth.
Add the dry ground pepper and fry in palm oil for five minutes.
Add the water, put the lid on and cook for five minutes.
Now add the water leaves, replace lid and cook for a further five minutes.
Finally, add the crayfish and seasoning, warming through well.

Serve with pounded yam or cooked rice and a meat stew, to provide protein.
Alternatively, serve with eba, fufu or any suitable carbohydrate.

Curried Okra

This traditional recipe for Okra (or Okro, as it is called in some part of Nigeria) is one that can be created anywhere in the world, as it uses ingredients that can be found in any local store.

The word “okra” comes from Africa and means "lady's fingers" in Igbo, one of the languages spoken in Nigeria. Although Okra originated from Africa, it is now available around the world. Some people consider Okra alone is too gooey, but this tasty recipe makes good use of it's properties.

When buying fresh okra, look for young pods free of bruises, tender but not soft, and no more than 4 inches long.

500g Okra
2 Onions
180g Oil
3 cloves garlic
2 Tomatoes
2 teaspoons of curry powder
½ teaspoon of turmeric
Pinch of black pepper
½ teaspoon of salt

Slice one of the onions finely and fry gently in oil.
Liquidise the remaining onion, tomatoes and garlic.
Add this puree to the frying onions.
Add the spices.
Fry gently for five minutes.
Top and tail the okra and cut into pieces about 1cm thick.
Add to the spices and cook gently for 10-15 minutes.

Serve with cooked rice and a meat stew, for protein.

With thanks to the Nigerian people who made us so welcome in their homes, gave us a love of traditional Nigerian food and who helped us overcome our fear of eating with our fingers!

Author: Jen Carter