Recipes Included On This Page Garlic Grilled Steaks Gazpacho #2 Gratinierte Hackpfannkuchen (Pan Cakes With Beef Au Gratin) Greek Spanakopita Greek Spinach Pie Grilled Loin of Pork W/Tart Cherry Sauce Grilled Onion Sandwich Grilled Salmon With Honey Mustard Glaze Grilled Vegetables Al Fresco Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Grilled Steaks Recipe By : Serving Size : 6 Preparation Time :6:00 Categories : Beef Grilling and Outdoor Cooking Main Dishes Marinades Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 sirloin steaks MARINADE: 1/2 cup olive oil 1/2 cup cilantro -- chopped 1 teaspoon black pepper 4 cloves garlic -- chopped 1/2 cup lime juice Combine marinade ingredients in airtight container. Add steaks and turn to coat. Refrigerate at least 4 hours. Can be refrigerated overnight. Prepare barbecue (medium heat). Grill steaks until desired doneness. Carefully pour marinade over cooked side after turning. Posted on FareShare 6-2000 by <GrassRats@aol.com> S(From): "Posted on FareShare 6-2000 by <GrassRats@aol.com>" - - - - - - - - - - - - - - - - - - - NOTES : Top sirloin steaks bathed in garlic, cilantro and lime marinade. * Exported from MasterCook * Gazpacho #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cucumbers Soups, Broths & Chowder Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomato juice 1/2 cup finely minced onion 1/2 teaspoon cumin 1 clove garlic -- minced 1/4 cup finely minced parsley 1 bell pepper -- minced 3 tablespoons olive oil 1 teaspoon honey salt -- to taste pepper -- to taste cayenne -- to taste 1 cucumber -- peeled, seeded -- minced 2 scallions -- minced 1/2 lemon -- juice of 1 lime -- juice of 2 cups freshly diced tomatoes 2 tablespoons wine vinegar 1 teaspoon tarragon 1 teaspoon basil COMBINE & CHILL UNTIL VERY COLD: (don't just toss it all in the blender; the texture is MUCH better if things are minced, not mashed). Source: "Posted on FareShare Gazette 6-2000 by Vicki <Anioakly@rocketmail.com>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gratinierte Hackpfannkuchen (Pan Cakes With Beef Au Gratin) Recipe By :Monika Eckert Serving Size : 4 Preparation Time :0:00 Categories : Beef Cheese Main Dishes Tomatoes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound flour 1 teaspoon baking powder 4 eggs 1 5/8 cups milk 3 green onion 1 clove garlic 1 chili pepper -- red 7/8 pound ground beef 3/8 cup oil salt pepper 2 tomatoes 4 3/8 ounces mozzarella cheese 1 teaspoon basil -- chopped 1/2 cup whipping cream For the pancakes mix together flour, baking powder, eggs and milk. Let the mixture rest for 30 minutes. Wash the green onions, cut the green part in rings the white part into cubes. Peel garlic and mash. Halve chili pepper, take out the seed, wash and chop. In 2 tablespoons of hot oil fry the ground beef. Add onion, garlic and chili pepper, cook for 3 minutes. Flavor with salt and pepper. Peel tomatoes and cut into cubes. Cut the mozzarella cheese in slices. Heat the oven to 350 °F. Bake four pancakes in 1 tablespoon oil each. Spread beef, tomatoes and basil on the pan cake. Roll up and place in a oven dish, add whipping cream and cover with mozzarella. Bake for ca. 30 minutes. Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de> S(MC formatting by): "and Posted on FareShare 6-2000 by Monika <quax-mgm@t-online.de>" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Spanakopita Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Greek Vegetables Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Spinach -- fresh 7 Eggs 1/2 lb Feta cheese Onion -- chopped Garlic clove -- minced Salt -- pepper, oregano Olive oil 1 lb Filo dough Butter Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces. Then rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano. Butter large oblong baking dish. Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Formatted and Posted on FareShare 6-2000 by Art Guyer. * Exported from MasterCook * Greek Spinach Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Greek Vegetables Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- the dough : ----------- 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano 1 dash salt Mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands; separate into 3 equal parts. The filling : ------------ About one pound of thawed frozen spinach -- the chopped leaves kind A couple of chopped green shallots (can replace with 1/3 white onion) 1/2 cup finely chopped parsley 1/3 pound feta cheese (optional) salt, pepper, thyme Mix ingredients. The assembly : ------------- Roll out the 3 dough balls -- so that each one is a bit bigger than your baking pan (8x12 in.) -- the amount of dough, for that size will give you the right thickness. Place the first layer on the greased pan, with ends hanging over pan rim - add half the filling. Follow on with the second dough layer -- add the rest of the filling; finish off with the last dough layer; fold the dough layers together. Pluck a few holes, making sure you go through the second layer of dough. Bake for 3/4 hour at around 400F. Description: "A light, low-fat dish, brilliant for lunch at work served hot, warm or cold." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Loin of Pork W/Tart Cherry Sauce Recipe By :Recipe Page Newsletter, Feb '99 Serving Size : 12 Preparation Time :0:15 Categories : Cherries Main Dishes Pork Sauces, Gravies & Salsas Volume 3-6, June 2000 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds boneless pork loin roast -- fat trimmed Salt (optional) 1 cup dry red wine 1/2 cup orange juice 3 tablespoons chopped shallots or onions 1 clove garlic -- minced 1/4 teaspoon minced ginger root 1/8 teaspoon ground allspice 1/8 teaspoon pepper 3 tablespoons cornstarch 1/3 cup cold water 1 pound fresh or frozen cherries 1/4 cup NutraSweet Spoonful -- (1/4 to 1/3) Lightly sprinkle the roast with salt and pepper; place on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325 F. until thermometer registers 170 F., about 2 hours. Heat the wine, orange juice, shallots, garlic, ginger root, allspice, and 18 tsp. pepper to boiling in medium saucepan, reduce heat to low and simmer, covered, for 10 minutes. Heat to boiling once more. Mix cornstarch and cold water, stir in boiling mixture. Boil until thickened, stirring constantly. Stir in cherries and cook over Low heat for 2-3 minutes. Remove from heat and cool for 2-3 minutes. Stir in NutraSweet Spoonfuls. Slice pork and arrange on platter. Serve with Cherry Sauce. Recipe Page Newsletter, Feb '99 Cost: $$, Prep Time 15 minutes. Difficulty Level: 2, Serves 12. MC formatting and posted on FareShare 6-2000, by bobbi744@acd.net - - - - - - - - - - - - - - - - - - - NOTES : Suggested Menu: Clams Casino as appetizer, Roasted Potatoes with Caramelized Garlic as side dish and Almond Chocolate Crème Brule. * Exported from MasterCook * Grilled Onion Sandwich Recipe By :adapted from The 1000 Fabulous Sandwiches Book Serving Size : 6 Preparation Time :0:00 Categories : Cheese Grilling and Outdoor Cooking Onions Sandwiches/Wraps Volume 3-6, June 2000 Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 slices rye bread 2 cups chopped Vidalia onion 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup sauterne 12 slices Swiss cheese Place the chopped onion in a shallow dish; sprinkle with salt and pepper. Add the sauterne. Cover and let stand for at least 1 hour, stirring every 15 minutes. To make the sandwiches: Place a slice of cheese on 6 of the bread slices. Place some marinated onion on the cheese and top with another slice of cheese. Place another slice of bread on top and press down a bit. Grill the sandwiches on both sides either in a sandwich toaster or by placing in one of the wire holders and toast over the coals of a campfire. Makes 6 sandwiches. Adapted from The 1,000 Fabulous Sandwiches Cookbook by Doris McFerran Townsend; Thomas Nelson & Sons; 1965; LC No. 65-16506. Posted to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - -   Per serving: 1018 Calories (kcal); 64g Total Fat; (57% calories from fat); 70g Protein; 39g Carbohydrate; 208mg Cholesterol; 1367mg Sodium Food Exchanges: 2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grilled Salmon With Honey Mustard Glaze Recipe By :Gordon Restaurant, Chicago Serving Size : 1 Preparation Time :0:10 Categories : Fish - Salmon Grilling and Outdoor Cooking Main Dishes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces salmon fillets -- brushed with oil 2 tablespoons honey 2 pinches Dry Coleman's Mustard 2 tablespoons water -- warm 2 teaspoons soy sauce 1 pinch salt -- to taste 1 pinch black pepper -- to taste STEP ONE: Honey-Mustard Glaze In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste. STEP TWO: Prepare the Salmon Fillets Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper. Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once. - - - - - - - - - - - - - - - - - - - Suggested Wine: Calif. Chardonnay; Oregon Pinot Noir * Exported from MasterCook * Grilled Vegetables Al Fresco Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grilling and Outdoor Cooking Main Dishes Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large red peppers 2 medium zucchini 1 large eggplant ***SPICY MARINADE*** 2/3 cup white wine vinegar 1/2 cup soy sauce 2 tablespoons minced ginger 2 tablespoons olive oil 2 tablespoons sesame oil 2 large garlic cloves -- minced 2 teaspoons TABASCO pepper sauce Seed red peppers; cut each pepper into quarters. Cut each zucchini lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch thick rounds. In 13 x 9-inch baking dish, combine Spicy Marinade ingredients. Place vegetable pieces in mixture; toss to mix well. Cover and refrigerate vegetables at least 2 hours and up to 24 hours, turning occasionally. About 30 minutes before serving, preheat grill to medium heat, placing rack 5-6 inches above coals. Place red peppers, zucchini and eggplant slices on grill rack. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally. Or : Preheat oven broiler and broil vegetables 5-6 inches below broiler flame 4 minutes on each side. From Karen Sonnessa <ksonness@suffolk.lib.ny.us> Submitted to FareShare 6-2000 by obbi744@acd.net Source: "Tabasco www.tabasco.com" S(From): "Karen Sonnessa <ksonness@suffolk.lib.ny.us> Submitted to FareShare 6-2000 by bobbi744@acd.net" - - - - - - - - - - - - - - - - - - -

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