Free Online Recipes

2 chicken breast halves without skin

1/2 cup brown sugar — separated

4 tablespoons dark rum *

1 whole lime — juiced

1 tablespoon fresh ginger — minced

1 large garlic clove — minced

hot chile sauce* 2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon cilantro — chopped

jasmati rice

* I used Captain Morgan’s, otherwise add cloves and cinnamon to taste. Brother Bru-Bru’s hot sauce is perfect with this recipe.

Soak skewers in water for at least one hour. Cube chicken in 1 1/2 inch cubes; this is best done when the chicken is partly frozen.

Beat all remaining ingredients, except cilantro and rice, together. Marinade chicken in marinade for at least one hour.

Drain marinade from chicken; place the marinade in saucepan and boil/simmer for 5-10 minutes, stirring, to thicken the sauce and kill the bacteria. If you’re going to use the marinade, don’t omit cooking it, salmonella is nasty!

Skewer the chicken and cook till done,brushing with any marinade remaining in bowl. Turn appropriately. Serve chicken over rice with boiled marinade and chopped cilantro.

1/2 Lemon

1 c Water

1/4 c Butter

1 T Flour

1 c Milk

1/4 c Shredded mozzarella cheese

Nutmeg Salt Smoke whole eggplants in covered barbecue, or bake at 350′F. 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4″ cubes. Melt butter in skillet. Add flour and cook and stir until light brown. Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes. Each serving contains about: 99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber.

4 T White sesame seeds

6 T Olive oil

1 c Canned chick-peas

Juice of 1 large lemon 1 T Fresh parsley; chopped

1/4 t Salt

1 t Dark sesame oil

In the container of a food processor or blender, place the garlic cloves, sesame seeds, and 2 Tbsp. olive oil. Process until smooth. Add the chick-peas, lemon juice, parsley, and salt. Process once more. Slowly add the remaining 4 Tbsp. olive oil and the sesame oil. Makes about 2 cups.

1 t Hungarian hot paprika

2 t Soy sauce

2 t Honey

Combine all ingredients in a bowl. Mash until smooth. Makes about 1/3 cup.

Heat, uncovered, in Microwave Oven 7 minutes.

Turn spareribs over and heat an additional 7 minutes

Drain off excess fat.

Conmbine chili powder and barbecue sauce.

Pour half of sauce over ribs.

Heat, uncovered, in Microwave Oven 4 minutes.

Turn spareribs again. Sprinkle with lemon juice if desired 9. Pour on remaining sauce and heat, uncovered, for 8 minutes or until fork-tender. pork should always be cooked until well-done.

3/4 c Peanut oil

1/4 c Cider vinegar

1 Garlic clove,peeled/split

1/2 t Salt

1 t Italian herbs,mixed

3 Green peppers,medium**

1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes. ** – seed and cut green peppers into 1″ squares. 1. Place pork cubes (1″) in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour over

pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired. Drain and reserve. 3. Alternately thread pork cubes, peppers (1″ square), and pineapple chunks

on metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.

1/4 c Vinegar

3 tb Brown Sugar

1 tb Worcestershire

1 Garlic Clove, minced

1/4 ts Pepper

1 1/2 c Tomato Sauce

1 Onion, small, minced

1 tb Mustard

1/2 ts Curry Powder

1 ts Salt

Picks Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.

1 c Celery, finely chopped

1 c Bell pepper, finely chopped

1 c Parsley, finely chopped

1 c Peanut oil

1 T Garlic, finely chopped

3 c Steak sauce

1/2 c Louisiana hot sauce OR

3 c Ketchup

2 T Cayenne pepper

3 t Salt, to taste

1 c Southern Comfort Liquor

1 lb Andouille sausage

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small

pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. “Other smoked sausages may be used, but we like andouille.” From Justin Wilsons “Outdoor Cooking With Inside Help .”