Free Online Recipes

1 tablespoon sugar

1/4 cup olive oil

1 bay leaf

1/2 teaspoon salt

1/2 teaspoon basil — dried

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper — coarsely ground

3 pounds chicken — cut in quarters

In a small saucepan, combine lemon juice, suga,r olive oil, bay leaf, salt, basil, poultry seasoning and pepper. Place over low heat and cook, stirring, 2 to 3 minutes. Cool to room temperature.

Place chicken, skin-side down, in a single layer in a 13 by 9 inch baking dish. Pour lemon-juice mixture over chicken. Let stand at room temperature 2 to 3 hours. Prepare chicken, skin-side down, on grill 4 to 6 inches above heat. Grill 7 minutes or until browned.

Brush with marinade. Turn skin-side up. Grill about 7 minutes. Turn and brush with marinade. Continue grilling white meat about 10 minutes longer, dark meat 15 to 20 minutes longer, turning and basting with marinade frequently .

Makes 4 servings.

1/2 c Olive oil

1 Small garlic clove; minced

1 pn Dried oregano; crushed

1/2 t Finely grated lemon peel

Salt & freshly ground pepper -to taste Combine all ingredients in a bowl. Makes about 3/4 cup

1 Tablespoon finely chopped fresh rosemary

2 tablespoons olive oil or vegetable oil

2 lemons, — juiced

4 large garlic cloves, — chopped

Freshly ground black pepper Salt

Place the chicken breasts, skin side up, in a dish or plastic bag. Season with salt and pepper. Mix together the oil, lemon juice, garlic, and rosemary. Pour the juice mixture over the chicken, and cover or seal bag. Marinate, refrigerated, as long as possible, up to 2 days.

When ready to serve, place the chicken, skin side turned to the heat, under the broiler or on a preheated grill 6 inches from the heat, and cook 15 minutes. Turn; and continue to cook until done, about 15 minutes. The juices should run clear when chicken is pierced with a fork. May be made ahead and reheated, but is best hot off the grill.

–porterhouse trims from previous recipe red chile marinade –recipe follows 1 cup grated monterey jack cheese

1 cup grated white cheddar cheese

1 large red onion — sliced thin

–and grilled 4 tablespoons fresh mint chiffonade

8 yellow corn tortillas

salt and freshly ground pepper olive oil

Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. Season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and the cheese has melted.

Serve with Tomato Salsa (recipe follows).

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

-butterflied 1 1/4 c Olive oil

1/4 c Worchestershire Sauce

2 Garlic clove; diced

3/4 c Soy sauce; light

2 tb Dry mustard

1/4 c Red wine vinegar

1 1/2 tb Parsley, chopped

1/3 c Lemon juice

Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb. This is Lois’ recipe and is our annual July 4th BBQ; right after the CLYDE BEATTY CIRCUS/still under a tent!!!!

1 Lime

2 Onions, sliced

1/2 c Butter

Salt Pepper Throughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil. Stuff salmon with the sliced onions, butter, salt and pepper. Also smear butter on the outside of the salmon plus squeeze the lime juice over as well. DO NOT REMOVE THE SKIN OF THE SALMON. Sprinkle with more salt and pepper. Wrap the salmon tightly in the foil so as to make as “air-tight” as possible…usually two layers of foil. Place on the hot Bbq for 25 - 30 minutes then turn over and bake the otherside for 15 minutes. Remove from Bbq and serve with “new” mint potatoes and fresh peas. This is absolutely delicious!

1/4 c Vinegar

1 tb Sugar

3 ts Pepper

2 tb Butter

3 ts Salt

1/4 Chopped onion

1 Clove garlic, minced

1 ts Red pepper

2 ts Chili powder

1 ts Red pepper sauce

1 ts Dry mustard powder

3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.)

2 c Brown sugar

Lemon juice; half 1 tb Worcestershire sauce

1 ts Dry mustard

1 ds Tobasco

Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for at least 1/2 hour. Tastes great on chicken, pork, or sausages.

-up (3 to 3 1/2 pounds) 1 cn KRAFT Original Barbecue

-Sauce (18 oz) Prep time: 5 minutes. Cooking time: 1 hour. Heat oven to 350′F. Place Chicken in 13×9″ baking dish. Pour barbecue sauce over chicken. Bake, uncovered, 1 hour or until chicken is cooked through. Makes 3-4 servings.

6 Green onions, cut up

6 Parsley sprigs

1 Garlic clove, minced

1/2 c Soy sauce

2 tb Honey

2 tb Lemon juice

1 Recipe Plum Sauce

———————————PLUM SAUCE——————————— 1 cn Plums, 17 oz.

1/4 c Syrup from plums

1/4 ts Orange peel, grated

3 tb Orange juice

2 tb Sugar

1/2 ts Worcestershire sauce

1/4 ts Cinnamon, ground

Stuff cavity of duckling with onion, parsley, and garlic. Skewer neck and body cavities closed; tie securely with cord. In saucepan, heat soy sauce, honey, and lemon juice. Sprinkle dampened hickory chips over slow coals. Arrange coals away from duckling. Place duckling on foil baking pan; place atop grill. Close hood and roast for 2 1/4 to 2 1/2 hours, adding dampened hickory chips every 30 minutes and

basting frequently with soy sauce mixture. Remove grease as needed. Serve with Plum Sauce. ******************Plum Sauce******************** Drain one 17-oz can purple plums, reserving 1/4 cup syrup. Force plums through sieve. In saucepan, combine sieved

plums, plum syrup, orange peel, orange juice, sugar, worcestershire sauce and cinnamon. Heat to boiling; simmer 10 minutes. Makes 1 1/4 cup.