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Post by super on May 27, 2014 18:08:35 GMT -6
When you grill steaks with charcoal, add two chunks of mesquite to the coals right when you put the steaks on.
Amen
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Post by Hellonlinks on May 28, 2014 10:44:02 GMT -6
Also add... "Potato Packets" on the grill.
This recipe is total simplicity... potatoes, perfumed with rosemary and olive oil.
RECIPE INGREDIENTS:
About 1/3 cup olive oil
2 lbs. new potatoes, sliced thinly (1/4-inch)
2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
1/2 tsp. salt
1/2 tsp. pepper or pinch of cayenne pepper
1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (NOTE!! Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn't burning. If necessary, finish cooking with another foil sheet under the packets.) Serves 8.
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Post by seaturtle43 in hostile forum on May 28, 2014 15:56:53 GMT -6
I love rosemary. Those potatoes sound good. I also make potatoes in foil but add salt, pepper and a can of cream of mushroom soup.
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Post by august on May 28, 2014 21:22:03 GMT -6
thanks hell and seaturtle I make the taters on grill all the time... it's time for a new recipe.... im going too try both..
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Post by august on May 28, 2014 21:23:01 GMT -6
wonder with the mushroom soup if i could add grated cheese too... it would turn out like party taters.... I would think...
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Post by seaturtle43 in hostile forum on May 28, 2014 21:27:00 GMT -6
I think that would be really good august
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Post by Hellonlinks on May 29, 2014 14:33:22 GMT -6
Strawberry Spinach Salad
INGREDIENTS:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
DIRECTIONS:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
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Post by super on May 29, 2014 16:20:14 GMT -6
I'd like to try the potato packets recipe with garlic, onion, and butter added? I've made different variations of this recipe as I'm still trying to perfect it. I would grill steak and this recipe on the grill at the same time so I don't have to clean the kitchen! lol
All I need is a sink and a refrigerator out back and I'm set!
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Post by toshiko on May 30, 2014 7:40:12 GMT -6
Grilled cabbage.....par boil a cabbage and core. Cook up some bacon, cut up. Combine bacon w/ BBQ sauce and fill cored hole. Place on grill, for awhile. Cut into wedges and serve. It is a Paula Deen recipe. You can also slice cabbage, into thick slices and grill that way, too.
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Post by toshiko on May 30, 2014 7:41:22 GMT -6
At Brownie Day camp, we used to take a burger, sliced potato, onions and put in foil packets and grill.
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Post by dumdave on May 30, 2014 8:15:44 GMT -6
bump
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Post by Hellonlinks on May 30, 2014 11:57:52 GMT -6
Amish Potato Salad
8 Servings
INGREDIENTS:
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
DIRECTIONS:
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving.
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Post by dumdave on May 31, 2014 7:56:48 GMT -6
sounds great!
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Post by ~MnM~ on May 31, 2014 22:52:59 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. The Grape Salad ....that I make is so simple and sooooooooooooooo good!!! One can of Eagle Brand milk.....one large jar of Marshmallow Fluff, mix together. ADD: grapes, washed and patted dry. Red, White, and green grapes makes it colorful. Chill.............. and ENJOY!! Yummmmmmmmmmmmmmm ............... M
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Post by ~MnM~ on May 31, 2014 22:55:28 GMT -6
Vodka and Lemonade......cool and refreshing on those hot steamy days. Know when to say when. Even better yet................throw that in a good blender with a tray of ice cubes and make a "slushie"................. LOL................. M
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