Recipes Included On This Page Garlic Grilled Steaks Ginger And Sweet Potato Soup Gorgonzola Stuffed Grilled Mushrooms Grilled Beef Tenderloin with Cabernet Sauvignon Sauce Grilled Broccoli and Potato Salad Grilled Chicken Salad with Mango Grilled Chicken with Peach Salsa Grilled Eggplant Salad Grilled Salmon with Citrus Marinade 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 : Volume 8-05 May 2005 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. NOTES : Top sirloin steaks bathed in garlic, cilantro and lime marinade. Contributed to the FareShare Gazette by Robin 1 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 32g Fat (75.3% calories from fat); 20g Protein; 4g Carbohydrate; trace Dietary Fiber; 65mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat. * Exported from MasterCook * Ginger And Sweet Potato Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 medium leek, * 1 medium carrot, chopped 2 pounds sweet potatoes , peeled and cubed 1 1 inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon grated 4 cups chicken broth 3/4 teaspoon salt, or to taste 1/4 cup plain yogurt Fresh cilantro leaves for garnish Lime wedges *white part only, cut in half lengthwise, rinsed well between layers and thinly sliced Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Ladle soup into bowls; drop a large dollop yogurt onto each one. Garnish with cilantro and serve with lime wedges for squeezing into the soup. Recipe from eating well.com. Contributed to the FareShare Gazette by Art Guyer 4 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gorgonzola Stuffed Grilled Mushrooms Recipe By : Recipe courtesy Bobby Flay Serving Size : 16 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 small onion -- finely chopped 4 garlic cloves -- finely chopped 16 large button mushrooms -- stems removed and finely chopped 2 cups fresh bread crumbs 1/4 cup finely chopped fresh parsley 1 dash hot pepper sauce 4 ounces Gorgonzola cheese -- crumbled Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender. Recipe courtesy Bobby Flay Contributed to the FareShare Gazette by Robin; 31 May 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 6g Fat (55.8% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Beef Tenderloin with Cabernet Sauvignon Sauce Recipe By : Better Homes and Gardens Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 1/2 pound beef tenderloin roast 1/4 cup olive oil Salt and pepper 1 large onion, chopped (1 cup) 2 stalks celery, chopped (1 cup) 2 medium carrots, chopped (1 cup) 4 cloves garlic, thinly sliced 1 1/2 cups Cabernet Sauvignon 1 1/2 cups beef broth 1/2 cup balsamic vinegar 2 bay leaves 1 tablespoon butter (no substitutes) 1/2 teaspoon snipped fresh rosemary Salt and pepper To grill, arrange preheated coals around drip pan for indirect cooking. Test for medium-high heat over drip pan. Lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper. Insert a meat thermometer into the center. Grill indirectly on the rack of a covered grill for 1 hour or until thermometer registers 145 degrees (medium rare). Cover and let stand 15 minutes before slicing. Meanwhile, heat the remaining 2 tablespoons of the olive oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; cook and stir about 10 minutes or until vegetables are brown. Add wine, beef broth, balsamic vinegar, and bay leaves. Simmer, uncovered, for 10 minutes. Strain, reserving the liquid. Discard solids and continue to boil the liquid gently, uncovered, for 25 to 30 minutes or until reduced to 1/2 cup and slightly thickened. (Watch the sauce closely during the final 5 minutes of cooking, as it will reduce at a more rapid rate.) To serve, stir butter and rosemary into the sauce. Season to taste with salt and pepper. Thinly slice the beef. Serve immediately with the sauce. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Art Guyer 22 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 5g Fat (77.1% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat. * Exported from MasterCook * Grilled Broccoli and Potato Salad Recipe By : Serving Size : 6 Preparation Time :0:30 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large russet potatoes -- cut into wedges 1 bunch broccoli -- cut into spears 3 red bell peppers -- cut into quarters 1/2 cup olive oil Salt Black pepper Steam or microwave potato wedges until just done. Rinse with cold water and drain completely. Steam or microwave broccoli spears until bright green, but still crunchy, about 3 minutes. Rinse with cold water and drain completely. Combine potatoes, broccoli and red peppers in a large bowl. Pour olive oil over, and toss well to coat. Meanwhile, prepare grill (medium heat). Place vegetables on grill and cook until potatoes are slightly browned and peppers are softened, about 4 minutes per side. Put vegetables in serving bowl and toss with olive oil, salt and black pepper to taste. Serve warm or at room temperature. NOTES : Potato wedges, broccoli spears and bell peppers grilled and tossed, before and after, with olive oil. Contributed to the FareShare Gazette by Robin 2 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 19g Fat (64.7% calories from fat); 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Grilled Chicken Salad with Mango Recipe By : Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless chicken breast halves, skinned & trimmed 1 cup water 1 tablespoon salt 2 tablespoons brown sugar 1 tablespoon Italian seasonings, or your favorite seasoning 1 teaspoon olive oil 1/2 cup ice cubes 1 romaine heart 1/2 medium sweet onion, sliced 1/4 cup olive oil 1 teaspoon Canadian steak seasoning, or coarse salt & pepper 1 medium mango, peeled 1/2 medium tomato, diced Prepare brine: Add water to a small saucepan and warm on top of stove. Add salt, sugar, seasonings, and oil. Stir until salt and sugar are dissolved. Add oil. Remove pan from heat and stir in ice cubes to cool mixture. Put chicken in a zip lock bag and pour over cooled brine. Seal and place in refrigerator for a couple of hours. Turn the bag occasionally for even coverage. Prepare vegetables and mango: Cut the romaine heart lengthwise, leaving the root stub on the lettuce to help hold it together. Place romaine and onion slices on a rimmed baking pan or cookie sheet. Drizzle with olive oil and sprinkle with seasoning. Set aside Slice off two large pieces of the mango and trim the rest of the seed as much as possible. Grilling: Heat grill on high. Remove chicken from brine; pat dry and sprinkle with your favorite seasoning. Rub grill grates with olive oil. I use a paper towel folded up and held by grilling tongs. Allow a couple minutes for the grates to heat again and place chicken breasts over heat. Grill until done, turning as necessary. Rub a porcelain grill topper with oil and place on the grill beside the chicken. When the chicken is about done, place the onions on the topper; cook for several minutes turning occasionally. Add the mango "slabs" to the grill and the smaller parts to the topper with the onions. When the mango gets grill marks, turn with tongs. Add the romaine heart halves to the grill. Cook romaine for a minute or two, turn and continue on other side. Be careful not to overcook romaine. It will shrivel up to nothing. You only want to sear and heat it a little. Building the salad: Cut off the root ends of the romaine and chop it in bite-sized pieces. Divide it on 2 plates. Chop onions and add to plates. Slice mango and add to plates. Add tomatoes. Slice chicken breasts and divide between the plates. Serve immediately with your favorite salad dressing. Go easy on the dressing, because the lettuce and onions already have olive oil on them. Optionally, you could add black olives, croutons, parmesan cheese, or any of your favorite salad toppings. Contributed to the FareShare Gazette by Art Guyer 21 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 29g Fat (88.2% calories from fat); 0g Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3206mg Sodium. Exchanges: 6 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Chicken with Peach Salsa Recipe By : Better Homes and Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total) 1/2 cup dry white wine 1 1/2 teaspoons finely shredded orange peel 1/3 cup orange juice 2 tablespoons olive oil or cooking oil 1 1/2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 bay leaf 2 medium peaches or nectarines or 1-1/3 cups frozen unsweetened peach slices, thawed 1/2 cup chopped red or green sweet pepper 1/2 ripe avocado, seeded, peeled, and finely chopped 2 green onions, finely chopped 1/2 teaspoon finely shredded lime peel 2 tablespoons lime juice 1 tablespoon snipped cilantro For marinade, in a shallow nonmetallic dish combine wine, orange peel, orange juice, olive oil or cooking oil, rosemary, and bay leaf. Add chicken, turning to coat. Cover and chill about 1 hour. Meanwhile, for salsa, peel and pit the fresh peaches or pit the nectarines. Finely chop peaches or nectarines. In a bowl combine peaches or nectarines, chopped red or green sweet pepper, avocado, green onions, lime peel, lime juice, and cilantro. Cover and chill until serving time. Drain chicken, reserving marinade. Grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with marinade up to last 5 minutes of grilling or broiling. Serve chicken with salsa. Make-Ahead Tip: Prepare marinade up to 24 hours head; cover and chill. Prepare salsa; cover and chill up to 24 hours. Contributed to the FareShare Gazette by Art Guyer 19 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 21 Calories; trace Fat (3.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit. * Exported from MasterCook * Grilled Eggplant Salad Recipe By : Cook's Magazine May 1988 Serving Size : 4 Preparation Time :0:45 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- VINAIGRETTE: 2 shallots 1 tablespoon balsamic vinegar 1 tablespoon red wine vinegar 5 tablespoons extra virgin olive oil Salt Fresh ground black pepper EGGPLANT GARNISHES AND BREAD: 1 red bell pepper 2 pounds Japanese eggplant 4 slices French bread or white bread-country style -- crusty 1/2 cup olive oil 3 ounces black Nicoise olives-about 24 1/4 cup coarsely chopped fresh basil leaves 1 clove garlic PREPARATION: For the vinaigrette, mince the shallots. In a bowl, combine the shallots and vinegars and let stand for 10 minutes. Gradually whisk in the olive oil and season to taste with salt and pepper. Set aside. Roast the red pepper over a gas flame, under the broiler, or on the grill until skin blackens and blisters. Cool, remove skin, seed, and coarsely chop pepper. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Cut the eggplant lengthwise into 1/4-inch-thick slices. Brush both sides of the sliced eggplant and the bread with olive oil, set bread aside. Grill the eggplant over a hot fire until browned on each side, about 7 minutes. Arrange the eggplant on a serving platter. Drizzle with the vinaigrette and garnish with the roasted red pepper, black olives, and basil. Grill the bread on both sides until crisp, about 4 minutes total. Remove from grill and immediately rub with the garlic. Serve the grilled bread with the salad. NOTES : Grilled sliced eggplant, red pepper and olives in a shallot vinaigrette on grilled garlic bread. Yummy! This recipe calls for Japanese eggplant, distinguished by their long, narrow shape. Contributed to the FareShare Gazette by Robin 3 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1645 Calories; 58g Fat (31.7% calories from fat); 40g Protein; 239g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 2764mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Salmon with Citrus Marinade Recipe By : Caprial Pence Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons fresh ginger -- chopped 2 cloves garlic -- chopped 1 tablespoon honey 2 teaspoons soy sauce juice of 1 lemon juice of 1 lime juice of 1 orange 1/3 cup oil 1/2 teaspoon hot pepper flakes 4 salmon fillets To make marinade, in a small bowl, mix together well all ingredients EXCEPT salmon. Pour marinade over salmon fillets in a large non-reactive dish (or heavy-duty zip-lock bag). Set them in the refrigerator for at least one- hour, but not longer that 2 hours. Prepare grill and oil it with about one-Tablespoon oil. Remove the fillets from the marinade and cook until done 3 to 5 minutes per side for a 1-inch thick fillet. Serve immediately. Contributed to the FareShare Gazette by Robin 6 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 379 Calories; 24g Fat (57.8% calories from fat); 34g Protein; 5g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

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