Wingin' it on the grill- Buffalo Style
21/2 lbs chicken wings
1/2 cup Franks hot sauce
1/3 cup butter or margarine, melted
Prepared blue cheese salad dressing
Celery sticks
Cut off wing tips from chicken wings; discard. Cut wings in half between remaining joint to make 2 pieces. Place wing pieces on grid. Grill over med-high coals 30 min or until thoroughly cooked and crispy, turning often. Place in lg bowl. Combine hot sauce and butter. Pour over wings; toss well to coat evenly. Serve wings with dressing and celery sticks. makes 6 servings
Wednesday, June 9, 2010
Fillets stuffed with Crabmeat
1 envelope Recipe Secrets Savory herb and garlic soup Mix
1 pkg(6oz) frozen crabmeat, thawed and well drained
1/2 cup panko breadcrumbs
1/2 cup water
2 tsp lemon juice
4 fish fillets
1 Tbsp margarine or butter, melted
Preheat oven 350. In med bowl, combine soup mix, crabmeat, breadcrumbs, water and lemon juice.
Top fillets evenly with crabmeat mixture; roll up and secure with wooden toothpicks. Place in 2 qt oblong baking dish. Brush fish with margarine and bake 25 min or until fish flakes. Remove toothpicks before serving.
1 envelope Recipe Secrets Savory herb and garlic soup Mix
1 pkg(6oz) frozen crabmeat, thawed and well drained
1/2 cup panko breadcrumbs
1/2 cup water
2 tsp lemon juice
4 fish fillets
1 Tbsp margarine or butter, melted
Preheat oven 350. In med bowl, combine soup mix, crabmeat, breadcrumbs, water and lemon juice.
Top fillets evenly with crabmeat mixture; roll up and secure with wooden toothpicks. Place in 2 qt oblong baking dish. Brush fish with margarine and bake 25 min or until fish flakes. Remove toothpicks before serving.
Festive Skillet Fajitas
11/2 lbs boneless, skinless chicken; cut into 1/2 in strips.
1 med onion, cut into thin wedges.
2 cloves garlic, minced
1 Tbsp veg oil
1 can(141/2oz)Del Monte Mexican recipe stewed tomatoes
1 can(7oz) whole green chilies, drained and cut into strips.
1/2 tsp ground cumin
8 flour tortillas, warmed
In lg skillet, brown chicken with onion and garlic in oil over med heat. Stir in tomatoes, chilies and cumin; heat through. Fill warmed tortillas with chicken mixture. Garnish with sour cream. avocado or guacamole, cilantro and lime wedges, if desired. Serve immediately.
11/2 lbs boneless, skinless chicken; cut into 1/2 in strips.
1 med onion, cut into thin wedges.
2 cloves garlic, minced
1 Tbsp veg oil
1 can(141/2oz)Del Monte Mexican recipe stewed tomatoes
1 can(7oz) whole green chilies, drained and cut into strips.
1/2 tsp ground cumin
8 flour tortillas, warmed
In lg skillet, brown chicken with onion and garlic in oil over med heat. Stir in tomatoes, chilies and cumin; heat through. Fill warmed tortillas with chicken mixture. Garnish with sour cream. avocado or guacamole, cilantro and lime wedges, if desired. Serve immediately.
Strawberry Muffins
Strawberry Muffins
11/4 cup all purpose flour
21/2 tsp baking powder
1/2 tsp salt
1 cup uncooked rolled oats
1/2 cup sugar
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla
1 cup chopped fresh strawberries
Preheat oven 425. Grease 12 muffin cups. Combine flour, baking powder and salt in lg bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in sm bowl until well blended; stir in flour mix just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about 2/3 full. Bake 15-18 min or until lightly brownedand wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. (they are yummy warm from the oven too!)
11/4 cup all purpose flour
21/2 tsp baking powder
1/2 tsp salt
1 cup uncooked rolled oats
1/2 cup sugar
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 tsp vanilla
1 cup chopped fresh strawberries
Preheat oven 425. Grease 12 muffin cups. Combine flour, baking powder and salt in lg bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in sm bowl until well blended; stir in flour mix just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about 2/3 full. Bake 15-18 min or until lightly brownedand wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack. (they are yummy warm from the oven too!)
Summer Tuna Melt
Summer Tuna Melt
2 cans (12oz) Solid white or chunk light tuna in water, drained
1/2 cup may0
1 tbsp sweet pickle relish
1 Tbsp chopped onion
1/2 Tbsp onion
6 English muffins, split and toasted
12 tomato slices, halved
12 slices cheese of choice
In med bowl, combine tuna, mayo, relish, onion and mustard. Mix well. Spread about 1/3 cup on each muffin half. Top with tomato slice and cheese slice. Broil 4-5 min or until cheese melts
Makes 12 melts
2 cans (12oz) Solid white or chunk light tuna in water, drained
1/2 cup may0
1 tbsp sweet pickle relish
1 Tbsp chopped onion
1/2 Tbsp onion
6 English muffins, split and toasted
12 tomato slices, halved
12 slices cheese of choice
In med bowl, combine tuna, mayo, relish, onion and mustard. Mix well. Spread about 1/3 cup on each muffin half. Top with tomato slice and cheese slice. Broil 4-5 min or until cheese melts
Makes 12 melts
Special Stuffed Hamburgers
Special Stuffed Hamburgers
11/2 lbs ground beef
1 Tbsp dijon mustard
1 tsp dill weed
1/4 lb velveeta, cut into 4 slices
1 med onion, sliced
1 Tbsp margarine
4 kaiser rolls or hamburger buns, split and toasted
Thousand island dressing
Mix together meat, mustard and dill. Shape into 8 5in patties. Place one piece of Velveeta on ea of four patties; top with remaining patties. Pinch edges together to seal. Cook patties till done. Saute onion in margarine. Fill rolls with patties. Top with onion and dressing. yumm...(great on the grill too!)
11/2 lbs ground beef
1 Tbsp dijon mustard
1 tsp dill weed
1/4 lb velveeta, cut into 4 slices
1 med onion, sliced
1 Tbsp margarine
4 kaiser rolls or hamburger buns, split and toasted
Thousand island dressing
Mix together meat, mustard and dill. Shape into 8 5in patties. Place one piece of Velveeta on ea of four patties; top with remaining patties. Pinch edges together to seal. Cook patties till done. Saute onion in margarine. Fill rolls with patties. Top with onion and dressing. yumm...(great on the grill too!)
San Francisco Club Sandwich
San Francisco club Sandwich
( recipe is for 1 club sandwich....youll surely wanna make more than one!)
3 slices bacon, uncooked
2 Tbsp mayo
1/2 tsp tabasco
3 slices toasted sourdough bread
sliced turkey
sliced provolone or meunster cheese
1 Tbsp chutney
Romaine lettuce
In lg skillet over med heat, cook bacon; drain and reserve. In small bowl, combine mayo and hot sauce. Spread on one side of each slice of toast. Top one slice of toast with turkey and cheese. Top with second toast slice. Add bacon, chutney and lettuce. Finish with remaining slice of toast. Secure with toothpicks. Cut in half. one sandwich equals 1-2 servings
( recipe is for 1 club sandwich....youll surely wanna make more than one!)
3 slices bacon, uncooked
2 Tbsp mayo
1/2 tsp tabasco
3 slices toasted sourdough bread
sliced turkey
sliced provolone or meunster cheese
1 Tbsp chutney
Romaine lettuce
In lg skillet over med heat, cook bacon; drain and reserve. In small bowl, combine mayo and hot sauce. Spread on one side of each slice of toast. Top one slice of toast with turkey and cheese. Top with second toast slice. Add bacon, chutney and lettuce. Finish with remaining slice of toast. Secure with toothpicks. Cut in half. one sandwich equals 1-2 servings
Grilled Corn on the Cob
Grilled Corn on the Cob
1/4 lb butter or margarine, softened
1 Tbsp soy sauce
1/2 tsp dried tarragon leaves, crumbled
6 ears fresh corn
Thoroughly blend butter. soy sauce, and tarragon leaves. Husk corn. Lay each ear on a piece of foil long enough to wrap around it; spread ears generously with seasoned butter. wrap foil around corn; seal edges. Place on grill 3 inches from hot coals; cook 20-30 min or until corn is tender, turning over frequently. (or place wrapped corn on baking sheet; bake in 325 degree oven for 30 min...serve immediately)
1/4 lb butter or margarine, softened
1 Tbsp soy sauce
1/2 tsp dried tarragon leaves, crumbled
6 ears fresh corn
Thoroughly blend butter. soy sauce, and tarragon leaves. Husk corn. Lay each ear on a piece of foil long enough to wrap around it; spread ears generously with seasoned butter. wrap foil around corn; seal edges. Place on grill 3 inches from hot coals; cook 20-30 min or until corn is tender, turning over frequently. (or place wrapped corn on baking sheet; bake in 325 degree oven for 30 min...serve immediately)
Surfers Casserole
Surfer's Casserole
1/2 lb fresh crabmeat
1/2 lb peeled, deveined, cooked shrimp
1 1/3 cups chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 tsp salt
1 cup mayonnaise
1 tsp worchestershire sauce
1 cup crushed potato chips
Paprika
Preheat oven 350. Grease 11/2 qt casserole dish; set aside. Mix crab, shrimp, celery, onion, bell pepper, salt, mayo and worchestershire in lg bowl. Pour crab mixture into prepared casserole dish, Top with crushed potato chips and paprika. Bake 30-40 min or until knife inserted in center comes out clean. Serves 6
1/2 lb fresh crabmeat
1/2 lb peeled, deveined, cooked shrimp
1 1/3 cups chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 tsp salt
1 cup mayonnaise
1 tsp worchestershire sauce
1 cup crushed potato chips
Paprika
Preheat oven 350. Grease 11/2 qt casserole dish; set aside. Mix crab, shrimp, celery, onion, bell pepper, salt, mayo and worchestershire in lg bowl. Pour crab mixture into prepared casserole dish, Top with crushed potato chips and paprika. Bake 30-40 min or until knife inserted in center comes out clean. Serves 6
Subscribe to:
Posts (Atom)
