In large shallow glass dish, whisk together oil, vinegar, garlic, basil, mustard, pepper and sugar; add steak, turning to coat. Cover and marinate in refrigerator for at least 8 hours or up to 24 hours, turning occasionally. Let stand at room temperature for 30 minutes. br

Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients. Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to preven

Serve with Basil s Crab Cakes Louisiana Style. 1. In a skillet, saute shallots, mushrooms, leeks and celery for 5 minutes in just enough hot oil to cover the bottom of the pan. Add bay leaves and white peppercorns; cook, stirring, for 2 minutes. 2. Add Champagne; c

For stuffing, cook the chopped onion, chopped celery, and minced garlic in hot oil till tender but not brown. In a medium mixing bowl stir together the eggs, spinach, parsley, basil, marjoram, and pepper; add onion mixture. Stir in croutons and cheese. Drizzle with water to

Combine wine, vinegar, garlic, bay, and salt in glass baking dish.Add liver and coat well with marinade.Marinade at room temperature for 3 to 4 hours. Heat olive oil in 12 inch skillet until light haze forms. Add bacon and cook until browned and crisp.Drain on paper towels.

Cut pork into 1 1/2 inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate. [Tip: Brown meat in batches. Adding too much meat to t

Dissolve yeast in 1/4 cup water (105 to 110^). To the 4 cups of water (120 to 130^) in a LARGE mixing bowl, add salt, sugar, and 4 cups of flour. Add yeast mixture and mix well. Add enough flour to make a workable dough. Knead well takes a loooong time and I don t th

Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down. Cover the kettle with a lid and keep the water boili

Season duck cavity with salt and pepper. Add oysters, drained and chopped, to bread stuffing. Use oyseter liquid as part of liquid to moisten. LIghtly stuff duck. Place remainder in separate pan to bake with duck. Mix butter, lemon juice, paprika and thyme. Bake duck on rack

*Brought to room temperature. A butterflied leg of lamb has a center portion and two flaps. This recipe uses only the center portion. The remaining portions can be stored in the freezer for later use. The larger flap (sirloin) can be grilled. The smaller one is excellent to

Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in

Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3 4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour.     strongServings: 12/strong  

Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3 4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour.     strongServings: 12/strong  

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~     strongServings: 12/strong  

Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of 8" square baking dish in 350 degree oven.Combine remaining ingredients in mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over batter.DO NOT STIR.Bake 1 hour and serve.

Peel back husks from corn without detaching from cobs; remove silks. Rewrap cobs in husks; soak in water for at least 20 minutes or up to 1 hour. Drain and pat dry. Stir together butter, garlic, parsley, salt and pepper. Peel back husks and brush butter mixture evenly o

Slash fat around steak at 1 inch intervals. Combine oil, oregano, pepper and salt; rub over both sides of steak. place steak on greased grill over medium high heat; cover and cook, turning once, for about 15 minutes for medium rare or to desired doneness. Transfer steak

Cut spareribs between bones into single ribs. In large pot, cover ribs with salted water and bring to boil; reduce heat, cover and simmer for about 40 minutes or until fork tender. Drain well and transfer to bowl. In separate small bowl, whisk together plum sauce, vineg

In shallow dish, combine lime rind and juice, oil, mustard and pepper; add fish, turning to coat. Cover and marinate at room temperature for 30 minutes, turning occasionally. Reserving marinade, remove fish; sprinkle with sesame seed. Place on greased grill directly ove

In small bowl, whisk together mint, olive oil, lemon juice, cumin and garlic; set aside. Cut zucchini, red pepper and onion into 1 inch chunks. Thread chunks onto eight 8 inch pre soaked wooden skewers. Place on greased grill over medium high heat; cover and cook,

1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large noasting pan. Roast nbs I hour, until nicely browned and some of the fat is rendered, turning once. Transfer ribs to a large plate; drain all but 1 tablespoon drippings fro

pepper and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes. HELPFUL HINT: This is great on a bun like sloppy joe mix, with ketchup

pepper and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add remaining ingredients and mix well. Cook over low heat until heated through, about 15 minutes. HELPFUL HINT: This is great on a bun like sloppy joe mix, with ketchup

Place all ingredients in a covered pot and bak 5 hours at 350 degrees. Add more water as necessary. Supposed to serve 8 but serves about half that many at my house.     strongServings: 1/strong  

Process walnuts in food processor and pour into a bowl. Process rice and pour in with walnuts. Saute onion in oil until tender and add to walnuts and rice along with the rest of ingredients except flour. Add enough flour to make patties. Refrigerate for one hour. Fry in a li

Cooking & preparation time: 30 min 1. In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2" thick patties. 2. Place patties on grid over medium ash covered coals. Grill 14 to 16 minutes or unti

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good. Some people prefer to do back ribs using some of the w

Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Source: Overton Anderson     strongServings: 1/strong  

Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Source: Overton Anderson     strongServings: 1/strong  

WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COO

WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COO

WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST). POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST 2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COO

Combine meatball ingredients. Brown meatballs in large skillet. Drain off fat and remove meatballs. Combine sauce ingredients in same skillet and heat, stirring until jelly melts. Return meatballs and heat through. Serve warm. Makes about 5 dozen. Taste of Home

Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth bu

Combine sauce ingredients; divide in half and set aside. Combine meatloafa ingredients and half sauce. Bake at 350F. an hour. Remove and drain. Pour remaining sauce over and bake another 20 minutes or so until no pink remains. Taste of Home Ground Beef Collection 1

Meal menu: BBQ Menu: Plum Glazed Ribs BBQ Menu: Juicy Good Corn BBQ Menu: Spinach Salad BBQ Menu: Bumbleberry Crumble Source: Canadian Living magazine Jun 95 Presented in article by Elizabeth Baird: "Grate Partners" [ =PAM= ] [email protected]  

Combine salt, mustard, garlic powder, pepper, chili powder, paprika, hot sauce, Worchestershire sauce, beer, beef stock and oil, and use to mop meats that are barbecuing.     strongServings: 1/strong  

Hjalve unpeeled onions lengthwise. Combine vinegar, water brown sugar, Pepper and oil. Brush on cut surface of onions, arrange cut side down on Oiled grill. Cook 5 6 inches over coals about 10 min. Turn over brush again with dressing. Continue to grill until crisp tender And

Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome bbq grill until 160F. internal temperature with indirect roasting. This can

Recipe by: [email protected] (Stephanie da Silva) BBQ Pork Preheat the oven to 325F. In a medium bowl, whisk together the molasses, v Remove the meat from the sauce and shred with a knife. Return the shredded Slice the buns in half. Spoon the pork onto the bottom