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Post by seaturtle43 in hostile forum on May 26, 2014 7:25:02 GMT -6
Share your best recipes here! Grilling tips, cool summer drinks etc...
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Post by seaturtle43 in hostile forum on May 26, 2014 7:28:31 GMT -6
I got my grill out the other day. I love to grill corn on the cob. NO SHUCKS. That just ends up steaming the corn. I like it really grilled.
Brush a little olive oil on the ears, sprinkle lemon pepper on them, and grill until they have GENTLE char marks on them. Mmm mmm mmmm
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Post by dumdave on May 26, 2014 9:22:26 GMT -6
bump for the spam on this board.
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Post by seaturtle43 in hostile forum on May 26, 2014 10:12:34 GMT -6
that's what I was doing earlier lol. So dave, give us a good grilling recipe! Or drink.
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Post by Hellonlinks on May 26, 2014 10:56:07 GMT -6
Low Fat Key Lime Bars
These key lime bars are a creamy, tangy low fat treat. Use regular limes rather than the very small key limes, which makes the job of squeezing the limes a little faster! The creaminess comes from the light cream cheese and fat-free condensed milk filling. Do NOT use evaporated fat-free milk in this recipe!!!!
INGREDIENTS:
1 1/2 cups low fat graham cracker crumbs (about 5 ounces)
2 tbsp brown sugar
Butter-flavored cooking spray
8-ounces light tub cream cheese
1 tbsp lime zest
1 14-ounce can fat-free sweetened condensed milk
1/3 cup lime juice (3 or 4 regular limes)
PREPARATION: Preheat oven to 350 degrees.
Combine cracker crumbs with brown sugar. Lay a sheet of foil in a 8 x 8 square baking pan, with the sides overhanging the edges. Tuck sides under. Spray foil-lined base with butter-favored cooking spray.
In a medium bowl, beat light cream cheese until softened. Add lime zest and condensed milk. Beat until smooth. Add lime juice and beat until well blended.
Pour lime mixture on to crumb base. Bake for 25-30 minutes, until center is just set and edges pull away a little. Allow to cool. Chill for at least 2 hours. Cut into 16 bars.
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Post by seaturtle43 in hostile forum on May 26, 2014 12:04:59 GMT -6
ooh that sounds good. I love lime.
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Post by mommytoo4 on May 26, 2014 12:32:10 GMT -6
Green grape salad
4 pounds seedless green grapes 1 (8 ounce) package cream cheese 1 (8 ounce) container sour cream 1/2 cup white sugar 1 teaspoon vanilla extract 4 ounces chopped pecans 2 tablespoons brown sugar
Directions
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate overnight.
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Post by chevypower on May 26, 2014 13:20:42 GMT -6
Chilly from a can 1oz can opener 1oz spoon lol
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Post by seaturtle43 in hostile forum on May 26, 2014 13:31:49 GMT -6
Chilly from a can 1oz can opener 1oz spoon lol
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Post by chevypower on May 26, 2014 13:46:25 GMT -6
lol
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on May 26, 2014 16:06:12 GMT -6
Either the ice cream truck would stop by, or have DQ or Time Out is my summer treat.
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Post by capncrunch on May 26, 2014 16:30:32 GMT -6
I like grapes that are frozen. Sweet tasting and very good on those hot days.
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Post by seaturtle43 in hostile forum on May 26, 2014 18:50:17 GMT -6
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Post by Hellonlinks on May 27, 2014 12:13:38 GMT -6
Radical Razzberry Gouda Burgers
Ingredients:
Razzle Dazzle sauce:
1/2 cup red raspberry preserves
1/2 cup red pepper jelly
1 tsp Jamaican jerk sauce Patties:
2 and 1/4 pounds premium ground chuck
1/3 cup teriyaki marinade
1/3 cup red raspberry preserves
2 tbsp Jamaican jerk sauce
1 clove garlic, minced
2 tsp minced fresh ginger
3/4 tsp allspice
Canola oil cooking spray
6 slices round smoked Gouda cheese (3 and 3/4-inch diameter and 1/8-inch thick)
Vegetable oil, for brushing on grill rack
6 Kaiser rolls, split
1/3 cup butter, softened
6 green leaf lettuce leaves Method:
Preheat a gas grill to medium high heat.
To prepare Razzle Dazzle sauce, combine all three ingredients in a small bowl, mixing well with wooden spoon. Cover and refrigerate until needed.
To prepare patties, combine ground chuck with teriyaki marinade, red raspberry preserves, Jamaican jerk sauce, garlic, ginger, and allspice in a large bowl and mix well. Divide mixture into 12 equal portions (about 1/3 cup each). Press each section into a 4 1/2 inch diameter hamburger press sprayed with cooking spray to allow for easy patty removal.
Place 1 slice of smoked Gouda cheese atop 1 beef patty and top with another patty, pinching edges of patties together to seal in cheese. Repeat process with remaining patties and cheese slices to make 6 total patties.
When grill is ready, brush grill rack with vegetable oil. Place patties on rack, cover and cook, turning only once, until done to preference (about 6-7 minutes on each side for medium-well).
Lightly spread each Kaiser roll half with softened butter.
During last few minutes of grilling, place roll halves, buttered side down, on outer edges of grill rack to lightly toast.
To assemble burgers, spread Razzle Dazzle sauce on both halves of toasted Kaiser rolls. On bottom half, place a patty and lettuce leaf. Top with other roll half, and serve.
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Post by seaturtle43 in hostile forum on May 27, 2014 15:49:45 GMT -6
The burger recipe sounds really good except for the gouda part but that's because i dont like that kind of cheese. I want to try this with another cheese in place
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