More Recipes Like Ancho Pork Medallions

Look beyond the long ingredient list; there are actually two little steps and ten minutes' prep in a finger lickin' homemade sauce.

Pork Rub

Submitted by: Jenn
Added on: Sep 21st, 2010

Rating:

0

Quick and easy! Great way to add a twist to your normal pork BBQ

Cuban Pork Sandwiches

Submitted by: Cali Chef
Added on: Oct 22nd, 2010

Rating:

5

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.

Hungarian Pork Goulash

Submitted by: Jaana
Added on: Nov 8th, 2011

Rating:

0

Wonderful rich-flavoured Hungarian stew. It's a great main course if you are entertaining, as all the hard work can be done in advance.

Maple Roasted Pork

Submitted by: Carrie's Experimental Kitchen
Added on: Jan 25th, 2012

Rating:

5

The maple syrup mixed with the horseradish, mustard and fresh rosemary was a wonderful combination for this pork roast and would even make a great marinade for pork chops as well if you're low on time.

Pork Curry Donburi

Submitted by: Just One Cookbook
Added on: Oct 9th, 2011

Rating:

0

Unlike Thai curry or Indian curry, the Japanese curry spice level is more mild and the sauce is quite thick. It’s always served with rice and the main ingredients include meat/seafood, onion, potatoes, and carrot. Each family has their own slightly different recipe as well. Most Japanese do not ..

Savory Pork Saltimbocca

Submitted by: We Like To Cook!
Added on: Aug 2nd, 2011

Rating:

0

Romans call this recipe for pork or veal, saltimbocca, or "jump in the mouth" for its savory appeal. This simple preparation emphasizes the flavors of the pork and prosciutto. A modest plate of spaghetti aioli and a nice salad of mesculin mix make for a delicious family meal.

Rack of Pork

Submitted by: Jasmina
Added on: Jan 10th, 2011

Rating:

0

The rack of pork contains the same meat as the center part of the loin except that the ribs are left attached. This makes for a much more dramatic roast, especially if you french the rack. If you have a friendly butcher; let him or her do this for you. Whatever you do, don't let the butcher ..

Braised Pork Shoulder

Submitted by: Umberto
Added on: Jan 11th, 2011

Rating:

5

A whole pork shoulder makes a lovely pork pot roast, tender and melting in the mouth. You can get the well-marbled meat of the shoulder by getting the butcher to cut off the last four ribs from the loin, or you can buy a boneless Boston butt and cook it in the same way. Makes 4 (ribs from a loin) ..

Sautéed Pork Chops

Submitted by: Allicia
Added on: Jan 11th, 2011

Rating:

5

In recent years, pork chops have become so lean that they dry out easily ifyou overcook them even slightly. Fattier shoulder chops will stay moister than leaner - and more expensive - rib and loin chops, but they taste best when braised, which softens their tissues and releases their fat. Sautéing ..

Barbecued Pork Spareribs

Submitted by: Smiley Day
Added on: Jan 11th, 2011

Rating:

5

Regular spareribs are tougher and require longer cooking than baby back ribs, which, as the name implies, are smaller. But regular spareribs have more flavor and are worth the extra time spent brushing and spraying. Makes 4 to 6 main-course servings.

BBQ Pork Burgers

Submitted by: Mommy_loves_to_cook
Added on: May 4th, 2011

Rating:

5

A special recipe for barbecue and burger lover.

~PEPSI Pulled Pork!

Submitted by: Amy @ Ohbiteit.com
Added on: May 18th, 2012

Rating:

0

Once the Pepsi is reduced with the spices, it becomes this thick, sweet & amazing sauce that takes each bite over the top! The subtle sweet & slightly spicy sauce balances out the richness of the pork.

Potato Pork Platter

Submitted by: Helen L
Added on: Nov 8th, 2012

Rating:

5

Potato Pork Platter

Chicken Pork Adobo

Submitted by: Aybee
Added on: Apr 9th, 2013

Rating:

0

Chicken Adobo, Adobong Manok, Chicken Pork Adobo or Filipino adobo is, simply, meat stewed in a mixture of soy sauce and vinegar.

Jamaican Pork Stew

Submitted by: Chew Me Blog
Added on: Apr 20th, 2013

Rating:

0

I created this recipe using random leftover vegetables from the fridge, and some staple pantry items. I made it on the stove, but it would also be great in the crock pot!

Grilled Pork Shoulder Stew

Submitted by: Cooking Granny
Added on: Oct 25th, 2010

Rating:

0

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or ..

Brined Rosemary Pork Chops

Submitted by: karen
Added on: Oct 13th, 2010

Rating:

5

We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.

Skewered Pork and Peppers

Submitted by: Vicky
Added on: Oct 21st, 2010

Rating:

5

During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.

Pork loin with bacon

Submitted by: Olga from Russia
Added on: Dec 5th, 2011

Rating:

0

Easy recipe ,good center piece for your dinner party !

Mini Pulled Pork Tacos

Submitted by: NYCityEats
Added on: Mar 13th, 2012

Rating:

0

Mini pulled pork tacos in Asian BBQ sauce topped with Asian slaw & a soy vinaigrette.

Potato Salad Pork Roll

Submitted by: Just One Cookbook
Added on: Oct 10th, 2011

Rating:

0

Japanese cooking uses thinly sliced beef and pork for many dishes. One of the most common way to use these thin slices of meat is to roll something with it. For this recipe, I rolled Japanese potato side with thinly sliced pork.

Boneless Pork Loin Roast

Submitted by: Breadman
Added on: Jan 10th, 2011

Rating:

5

You can buy a piece of pork loin for four to ten people. If you shop for meat for o smaller crowd, the loin just becomes a thick pork chop. Makes 4 to 10 main-course servings.

Pork Tenderloin with Apples

Submitted by: Emily
Added on: Jan 11th, 2011

Rating:

0

To make this dish, you prepare and sauté the pork noisettes in the same way as for Pork Tenderloins with Mushroom Sauce, but apples and apple juice replace the sautéed mushrooms and pureed mushroom sauce. The Calvados, apple brandy from Normandy adds a note of authentic flavor, but it can be ..

Sweet-and-Sour Pork

Submitted by: Cali Chef
Added on: Jan 11th, 2011

Rating:

0

We never seem to tire of this satisfying classic. This recipe is typical except for the cashews, which add an essential crunch, and the dark sesame ail, which lends a deep complexity. Once you have prepped all the ingredients - which you can do earlier the same day - it only takes 5 minutes or so to ..

BBQ Pulled Pork Sandwiches

Submitted by: Meatman
Added on: Aug 1st, 2012

Rating:

0

A great tasty Tangy summer recipe! and most importantly of all MEATY!-Meatman

Smoked Pulled Pork in Hot Chile Sauce

Submitted by: Umberto
Added on: Oct 25th, 2010

Rating:

0

For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.

Rotisserie Pork with Bourbon Burbecue Mop

Submitted by: KillBunny
Added on: Oct 25th, 2010

Rating:

0

When is it done? Think pink! The USDA recommends that pork is cooked to well-done [170°F], but most chefs today cook it to 150°F or 160°F, when it still has some pink in the center and all the juices haven’t been driven out. Of course, the doneness you choose is entirely up to you.

Texas Two-Step Pork Chops

Submitted by: GirlCocoa
Added on: Oct 13th, 2010

Rating:

0

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by ..

Hoisin-Glazed Pork Chops with Plum Sauce

Submitted by: Cali Chef
Added on: Oct 15th, 2010

Rating:

0

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire.

Grilled Pork Burritos with Fresh Tomato Salsa

Submitted by: NYC Cook
Added on: Oct 19th, 2010

Rating:

0

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry.

Southwest Pork Kabobs with Grape Tomatoes

Submitted by: GirlCocoa
Added on: Oct 21st, 2010

Rating:

0

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing ..

Pork and Mushroom Skewers with Basil Sauce

Submitted by: Peaches
Added on: Oct 21st, 2010

Rating:

0

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It ..

Pork Tenderloin with East-West Barbecue Sauce

Submitted by: Laura
Added on: Oct 21st, 2010

Rating:

0

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, ..

Jerk Pork Tenderloin with Glazed Sweet Potatoes

Submitted by: karen
Added on: Oct 21st, 2010

Rating:

0

In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It ..

Orange-Glazed Rib Roast of Pork

Submitted by: Lizabeth
Added on: Oct 22nd, 2010

Rating:

0

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled ..

Country-Style Pork Tacos with Tomato Salsa

Submitted by: Georgia Peach
Added on: Oct 22nd, 2010

Rating:

5

What to look for in Pork? Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much ..

Pork Burger "Sliders" with Roasted Onion Relish

Submitted by: Caroline B
Added on: Oct 25th, 2010

Rating:

5

What to look for in Pork? The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.

Pulled Pork Tostadas with Guacamole

Submitted by: karen
Added on: Oct 5th, 2010

Rating:

0

I love these... they are so easy to make and can feed a large group.

Fennel & Apple Stuffed Pork Chops

Submitted by: Carrie's Experimental Kitchen
Added on: Jan 12th, 2012

Rating:

0

The flavor of fennel and apples complement this pork dish nicely.

Roasted Pork Tenderloin with Bourbon-BBQ Sauce

Submitted by: Cooking Creation
Added on: Jan 27th, 2012

Rating:

0

This savory roasted pork in a tasty bourbon-BBQ sauce is delicious. Don't let the short list of ingredients fool you - this sauce packs in a ton of flavor!

Stir Fried French Beans, Carrots and Pork

Submitted by: Raymund
Added on: Mar 11th, 2012

Rating:

0

Pork stir fried with French Beans and Carrots in a savoury sweet soy sauce

Barbecue Pork Buns – Dim Sum

Submitted by: NYCityEats
Added on: Oct 11th, 2011

Rating:

5

Steamed Chinese barbecue pork bun recipe, adapted from Cuisine at Home magazine. The most delicious, on point, authentic recipe, tastes just like the real thing! The great part is you can assemble the buns, then pop them in the freezer until you’re ready to eat. They’ll stay nice and fresh for ..

Grilled Pork Chops with Blueberry BBQ Sauce

Submitted by: Dee
Added on: Feb 10th, 2012

Rating:

0

Grilled pork chops with Blueberry BBQ Sauce. Low in calories, big on taste!

Prosperity Pork with Pine Nuts

Submitted by: Blackswan
Added on: Jul 30th, 2011

Rating:

5

This dish is one of our usual home-made meals, either taken with porridge or rice. Only difference this time: I’d added pine nuts & cut up some red & green Capsicums (bell peppers) to make flowers/leaves for decoration since it was for my Chinese New Year Reunion Dinner, & gave it a ..

Leg of Pork (Fresh Ham)

Submitted by: Cooking Bird
Added on: Jan 10th, 2011

Rating:

5

A whole fresh ham is a leg of pork (its typical label in supermarkets) with nothing done to it - no smoking, curing, or aging. It weighs at least 12 pounds and often as much as 20 pounds, with most of it meat. The leg is also sold in halves, either the butt end or the shank end. If you like ..

Pork Tonderloins with Mushroom Sauce

Submitted by: Jasmina
Added on: Jan 11th, 2011

Rating:

0

The sauce for these tenderloins is made by pureeing mushrooms in a blender. This is just one example of how vegetable purees can be used as thickeners and flavorings for sauces. You can also sauté mushrooms and scatter them around and over the noisettes. Wild mushrooms make this an especially ..

Japanese Braised Pork Belly (Buta no kakuni)

Submitted by: Raymund
Added on: May 14th, 2012

Rating:

0

Japanese Style Braised Pork Belly slowly simmered in Sake, Dashi and Soy Sauce

Sung Choi Bao of Pork

Submitted by: Raymund
Added on: Apr 2nd, 2012

Rating:

5

Seasoned stir fried pork mince wrapped in a lettuce leaf then served with a savoury sweet sauce

Slow Cooker Kimchi Pork Tenderloin

Submitted by: savortherainbow
Added on: Jan 21st, 2013

Rating:

5

According to the 2013 predicted food trend, kimchi is going to be a star! So hop on the kimchi bandwagon with this easy, delicious, versatile recipe! Serve over rice, noodles or make quesadillas, tacos, panini...endless possibilities!

Rosemary and Thyme Roasted Pork Loin

Submitted by: Laura Dishes
Added on: Apr 7th, 2013

Rating:

5

I've come to realize that I can make just about anything in my Le Creuset French oven. Okay..I am obsessed, but I absolutely love it! Recently I got some fresh rosemary and thyme from my friends' garden and decided it would be the perfect accent to a pork loin.

Lemon and Caper Pork Chops

Submitted by: Laura Dishes
Added on: Apr 7th, 2013

Rating:

0

I created this breezy Springtime pork chop recipe by simply utilizing the ingredients in my fridge. As you may be able to tell by now I am obsessed with lemon. I am a huge fan of the vibrant and cleansing aromas that come from cooking with the lively fruit. In this recipe I incorporate all aspects ..

Pork chops with mustard crust and borlotti beans

Submitted by: Vicky
Added on: Dec 16th, 2010

Rating:

0

The crust here, which is made with mostarda di Cremona, gives a nice crunch to the meat and protects its interior texture. If you are using dried beans, first soak them for 12 hours in cold water out of the fridge. If you can't find cime di rapa (broccoli rabe), you could use broccoli.

Pork chops with black cabbage and cannellini beans

Submitted by: Army Mom
Added on: Dec 16th, 2010

Rating:

0

I never saw cavolo nero, black cabbage or Tuscan kale, which is a native of Toscana, until I came to London. The cabbage doesn't look black at all when it is raw — it is a dark green color —— but once it has been cooked properly (for around 40 minutes) it turns completely black — ..

West Indies Pork Chops with Black Bean-Mango Salsa

Submitted by: Smiley Day
Added on: Oct 15th, 2010

Rating:

0

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by ..

Coffee-Crusted Pork Chops with Bourbon Cream Sauce

Submitted by: GirlCocoa
Added on: Oct 15th, 2010

Rating:

5

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. The term evolved into barbecue.

Pita Sandwiches with Pork Cutlets and Tahini Sauce

Submitted by: Cooking Fab
Added on: Oct 15th, 2010

Rating:

0

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..

Pork and Mango Skewers with Vietnamese Dipping Sauce

Submitted by: Bizzum Cook
Added on: Oct 21st, 2010

Rating:

0

During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.

Pork Tenderloin and Bacon with Stewed White Beans

Submitted by: Xeno
Added on: Oct 21st, 2010

Rating:

0

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. ..

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Submitted by: Peaches
Added on: Oct 22nd, 2010

Rating:

5

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not ..

Pork Loin with Roasted Garlic and Uptown Slaw

Submitted by: Laura
Added on: Oct 22nd, 2010

Rating:

0

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled ..

Lightly Cured Pork Loin with Orange-Mustard Glaze

Submitted by: Mikey
Added on: Oct 22nd, 2010

Rating:

5

You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method ..

Stir Fried Pork Fillets with Honey and Ginger

Submitted by: Raymund
Added on: Mar 12th, 2012

Rating:

0

Stir fried tender pork fillets seasoned with lemon, ginger and honey

Bourbon Glazed Pork Chops & Sauteed Rainbow Swiss Chard

Submitted by: NYCityEats
Added on: Feb 24th, 2012

Rating:

5

Pork chops marinated in bourbon & broiled to perfection with a side of sautéed rainbow swiss chard & mushrooms atop a creamy layer of Parmesan grits.

Slow Cooker Dim Sum Pulled Pork & Sweet Sesame Snap Peas

Submitted by: NYCityEats
Added on: Oct 11th, 2011

Rating:

5

Chinese BBQ pulled pork over mashed potatoes and topped off with the best sugar snap peas I've ever had.

Braised Shoulder Pork Chops with White Wine and Prunes

Submitted by: Cooking Bird
Added on: Jan 11th, 2011

Rating:

5

This dish calls out for shoulder chops, instead of the leaner; more expensive center-cut rib or loin chops. The fat and tissue in shoulder chops give a moist melting consistency to the meat during the braising. This dish cooks for about 2 hours. Makes 6 main-course servings.

Pork Escalope with Bell Pepper Cream Sauce (Paprika-Rahm Schnitzel)

Submitted by: Aybee
Added on: Mar 21st, 2013

Rating:

5

Paprika-Rahm Schnitzel in German or Pork Escalope with Bell Pepper Cream Sauce in English, is one of hubby and I's favorite. Just like our Mama Sitas mix, here, they also have finish mix from Knorr or Maggi.

Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Submitted by: Georgia Peach
Added on: Oct 13th, 2010

Rating:

0

Almost every kind of food we eat today, whether it’s pizza from Italy or spring rolls from Vietnam, belongs to another part of the world. We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.

BRUSCHETTA with SLICES OF ROASTED PORK TENDERLOIN, MELTED GRUYERE AND AVOCADO SALSA

Submitted by: Jeannie Maristela
Added on: Aug 9th, 2011

Rating:

5

When I was 14 years old, I used to religiously watch a cooking show titled BIBA’S ITALIAN KITCHEN hosted by a charming middle-aged Italian cook named Biba. She would often make bruschetta with every imaginable topping, from the classic diced tomatoes, mozzarella, basil, and garlic to the more ..

Veal Kidneys with Mustard and Port

Submitted by: Texan
Added on: Jan 7th, 2011

Rating:

0

Thejuxtapasitian of the hot, savary flavor of mustard with the gentle sweetness of part makes the perfect contrast to the forthright flavor of kidneys. It is worth experimenting with herbs, such as marjaram, aregana, or sage, either sprinkled an the meat ar added to the sauce. Makes 4 main-course ..

Sirloin Steak with Dijon-Port Sauce

Submitted by: Kathy M
Added on: Oct 13th, 2012

Rating:

4

Serve the steak and sauce over noodles.

Baked Fresh Ham With Port Wine

Submitted by: Dottie-"Family Plus Food Equals Love"
Added on: May 29th, 2012

Rating:

5

The recipe is called “Baked Fresh Ham with Port Wine.” This recipe was found in the New York Times, many years ago and thought my mother would like to prepare this as our Easter Sunday Dinner one year. And I must say it was delicious. Between the ham, wine, rosemary and sage, the aromas were ..

Clam Anchovy Spaghetti

Submitted by: Suzana
Added on: Oct 25th, 2012

Rating:

4.5

Love this mixture of seafood on my pasta

Bell Pepper and Anchovy Salad

Submitted by: Carol
Added on: Jan 4th, 2011

Rating:

5

You can serve this salad alone, as part of an antipasti platter; or as part of a selection of crudités.

Chicken, Bell Pepper, Anchovy, and Tomato Salad

Submitted by: Head Chef
Added on: Jan 4th, 2011

Rating:

5

If you don’t like anchovies, leave them out.

Anchovy Fritters/ Cucur Ikan Bilis

Submitted by: The Cooking Doctor
Added on: Dec 18th, 2012

Rating:

0

A traditional malaysian snack, delicious and perfect for some savory cravings

Anchovy fish curry/ Nethili meen kozhambu

Submitted by: Arthy shama
Added on: Mar 26th, 2013

Rating:

0

Nethili fish or Anchovy fish is my all-time-favourite. But as these create an heavy response, you gotta run onto fish market early to get them. Recently, bought them and enjoyed having them

Roast Fillet of Plaice with Fennel and Anchovy Sauce

Submitted by: Chef Ria
Added on: Dec 15th, 2010

Rating:

0

This is a very light dish but with a very full flavor. Normally, I prefer not to buy anchovies in oil because, unless you are sure of the quality, they can sit around too long and become rancid. Traditionally in Piemonte, however, they use them for this dish? so just try to buy good—quality ones. ..

Linguine with tomato and anchovy sauce and flaked fresh sardines

Submitted by: Christina
Added on: Dec 20th, 2010

Rating:

5

Linguine (also spelled 'Linguini') is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine.

Skillet Mussels and Clams with Chorizo

Submitted by: Naomi
Added on: Oct 4th, 2010

Rating:

0

A wonderful way with mussels ideal for a speedy supper mussels with chorizo.

Shrimp Satay with Peanut Dipping Sauce

Submitted by: Umberto
Added on: Oct 4th, 2010

Rating:

5

This calls for wooden (or bamboo) skewers. If you have never used them, they really won't burn if you soak them.

Grilled Asparagus Soup

Submitted by: Jenn
Added on: Oct 5th, 2010

Rating:

4

Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!

Sweet Potato and Ginger Soup

Submitted by: Dina
Added on: Oct 5th, 2010

Rating:

5

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Grilled Tomato and Onion Soup with Toasted Parmesan Croutons

Submitted by: Cutie Chef
Added on: Oct 5th, 2010

Rating:

5

I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.

Meatballs on a Stick

Submitted by: Barbie Cooking
Added on: Oct 5th, 2010

Rating:

0

At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl ..

New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

Submitted by: Maria Bella
Added on: Oct 5th, 2010

Rating:

0

Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...I’ve tried every combination. When I finally put the elements together in the right way and sat down to a tender steak with a seared, caramelized surface and a rosy red interior where specks of milky fat had ..

New York Steaks with Blue Cheese Butter

Submitted by: Emily
Added on: Oct 6th, 2010

Rating:

0

The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring ..

Last Minute Rib-Eye Steaks

Submitted by: Peaches
Added on: Oct 6th, 2010

Rating:

5

This was a nice rub for steaks. I let the steak sit for about 15 minutes after I added the rub to let the flavor soak in a little bit. Made a great rib-eye with baked potato and salad.

Bone-In Rib-Eye Steaks with Herbed Potato Salad

Submitted by: Elisia
Added on: Oct 6th, 2010

Rating:

5

Rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash.

Rib-Eye Steaks with Tomato Harissa

Submitted by: Debbi
Added on: Oct 6th, 2010

Rating:

0

Harissa is a spicy North African condiment made from chilli, garlic, coriander, and oil, typically served with couscous. Here we’ve blended it with complementary flavours to make it milder and particularly suitable for well-marbled steaks.

T-Bone Steaks with Eggplant Caponata

Submitted by: CookieChef
Added on: Oct 6th, 2010

Rating:

0

One of the best tasting cuts of Beef Steak available is the T Bone Steak. It's actually two steaks in one, the larger portion on the bone is the Strip steak, and the smaller side is the Tenderloin.

Giant T-Bone Steaks with Lone Star Rub

Submitted by: Breadman
Added on: Oct 6th, 2010

Rating:

0

The best way to cook a t bone steak is by grilling it. Start by placing it over direct flame and then flipping it every 5 minutes to make sure that it does not burn. Cook the the wellness desired.

Filet Mignon with Lemon-Parsley Butter

Submitted by: Gina2
Added on: Oct 6th, 2010

Rating:

5

Maybe not a traditional Cinco De mayo dish... however 26 years ago this was the day I asked my wife to marry me, and she likes filet mignon. The parsley butter provides a bright flavor to the savory filet...

Porterhouse Steaks with Sun-Dried Tomato Pesto

Submitted by: Naomi
Added on: Oct 6th, 2010

Rating:

0

I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.

Carne Asada Fajitas

Submitted by: Barbie Cooking
Added on: Oct 6th, 2010

Rating:

5

Great on the grill as a steak or fajitas. Leave whole while grilling to maintain juices.

Flank Steak with Dried Mushroom Magic

Submitted by: Laura
Added on: Oct 6th, 2010

Rating:

5

Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don't want to navigate between the stovetop and the grill, you can make the ..

Chicago-Style Hot Dogs

Submitted by: Christina
Added on: Oct 7th, 2010

Rating:

5

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

Submitted by: Christina
Added on: Oct 7th, 2010

Rating:

5

Here’s a delicious, Mexi-inspired steak just in time for grilling season! New York strip steaks or rib-eyes would be a good substitute if you can’t find flatiron steaks (adjust the cooking time to the size of steak you use). Flatiron steaks are best cooked to medium-rare and sliced across the ..

Bacon and Swiss Burgers

Submitted by: CookieChef
Added on: Oct 7th, 2010

Rating:

5