Post by JJ Judkins on Apr 29, 2012 15:34:50 GMT -6
RECIPES FOR SUNDAY 4-29-2012
Crockpot Chicken Barbecue
Dilled Cucumber and Tomato Salad
SWEET POTATO AND BLACK BEAN BURRITOS
Banana Coffee Cake with Chocolate Streusel Topping
Monkey Muffins
MANDARIN ORANGE MUFFINS
Baked Pumpkin Custard
Amish Marinated Sauerkraut Salad
HONEY GLAZED LOIN OF PORK
Raspberry Coffee Cake
Bacon Cheese Pie
Chocolate-Pecan Squares
Warm Caramel Apple Drink
Caribbean Grill
Beef Kabobs
RECIPES FOR SUNDAY
Crockpot Chicken Barbecue
By Diana Rattray, About.com Guide
A tasty crockpot chicken barbecue, posted by Ness.
Ingredients:
2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder
Preparation:
Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.
You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Delicious!
Chicken Recipe Shared by Ness
* Exported from MasterCook *
Dilled Cucumber and Tomato Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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4 medium tomatoes -- each cut into 8 wedges (about 3 cups)
2 medium cucumbers -- thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar
mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend
flavors. Toss again just before serving. Serve with slotted spoon.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
For maximum cucumber crunch, choose firm, slender cucumbers with thin skins. Cucumber seeds become bitter with age. Slice older cucumbers in half lengthwise and run the tip of a spoon down the center to remove the seeds. Or try hothouse cucumber. These very long slender cucumbers don't have many seeds but cost a bit more.
Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.
Description:
"Enjoy this flavorful vegetable salad - a perfect side dish."
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 33 Calories; trace Fat (7.1% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
SWEET POTATO AND BLACK BEAN BURRITOS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Tex-Mex Vegetables
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1/2 head lettuce -- sliced into thick strips
2 tbs low fat sour cream
6 oz Monterey Jack cheese -- coarsely grated
1 tb chopped chipotle peppers in adobo
Salt and Pepper
1 sweet potato -- peeled, cut into pieces
2 tbs lime juice -- plus wedges
4 flour tortillas
1 bunch spinach -- thick stems discarded, leaves coarsely chopped
1 can black beans -- (15.5 oz) rinsed
1 onion -- half chopped, half thinly sliced
2 tbs olive or vegetable oil
Heat 1 tbs oil in a skillet. Add sweet potato, chopped onion and 1/2 tsp salt and cook covered until tender, 12 min. Add beans and chipotles and cook 2 min. Add spinach and cook tossing until it begins to wilt, 2 min. Divide cheese and potato bean mixture among tortillas and roll up to form burritos. Wipe out skillet and heat. Cook burritos seam side down first until golden brown 3 min. per side. In a bowl, whisk together sour cream, lime juice, remaining oil, and 1/4 tsp each salt and pepper. Add lettuce and sliced onions and toss to coat. SERVE WITH BURRITOS AND LIME WEDGES, IF DESIRED...
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie
Description:
"These burritos are yummy, easy to make, contain no meat just veggies, hope you enjoy them like we did."
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 608 Calories; 19g Fat (27.8% calories from fat); 28g Protein; 82g Carbohydrate; 11g Dietary Fiber; 38mg Cholesterol; 586mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
NOTES : PEG'S NOTE: I found the chipotle peppers very hot…so I cut them open and discarded some of the seeds
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Banana Coffee Cake with Chocolate Streusel Topping
1 cup semisweet chocolate chips
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk or plain yogurt
Preheat oven to 350°F. Butter and an 8×8 inch baking dish.
Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
Sift together (or just STIR TOGETHER) all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and egg in a large bowl until fluffy. Mix in mashed bananas and buttermilk or yogurt. Add flour mixture and blend well.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.
* Exported from MasterCook *
Monkey Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Chocolate
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter -- softened
1 cup plus 1 tablespoon sugar -- divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup HERSHEY'®S Mini Chips Semi-Sweet Chocolate Chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 6 dozen.
Nutrition Facts: 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Monkey Muffins published in Simple & Delicious September/October
Description:
"These bite-sized mini muffins will be a favorite with your family and friends-or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio"
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 2896 Calories; 191g Fat (58.3% calories from fat); 82g Protein; 227g Carbohydrate; 17g Dietary Fiber; 624mg Cholesterol; 4188mg Sodium. Exchanges: 14 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Non-Fat Milk; 34 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
MANDARIN ORANGE MUFFINS
one 11 oz. can mandarin oranges
1 1/2 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 cup sugar
1/3 cup shortening
1 egg, slightly beaten
1/3 cup milk
TOPPING:
1/4 cup melted butter
1/4 cup sugar
1/2 tsp. cinnamon
Preheat oven to 350. Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges, pat dry with paper towels. Set aside. Whisk together flour, baking powder, salt, nutmeg, allspice, sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Whisk together egg, milk. Pour into flour mixture, stir with a fork just until combined. Do not overmix. Carefully fold in mandarin oranges. Fill muffin tins 3/4 full. Bake 20-25 minutes until center tests done, muffins are lightly golden. While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar, cinnamon. When muffins are done, dip each hot muffin first into butter, then into cinnamon sugar. Let cool.
Baked Pumpkin Custard
California Walnut Board
6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
2 cups pumpkin puree
1 cup nonfat or lowfat evaporated milk
6 tablespoons chopped, toasted walnuts
To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
Preheat the oven to 450 degrees F.
In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a
whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of
walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.
* Exported from MasterCook *
Amish Marinated Sauerkraut Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : AMISH Salads
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1 large can sauerkraut -- drained
1 pepper -- diced
1 onion -- chopped small
1 cup celery -- chopped
1 1/3 cups sugar
1/3 cup oil
2/3 cup vinegar
1/3 cup water
Chill together the sugar, oil, vinegar and water. Mix all ingredients together.
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 1819 Calories; 74g Fat (34.9% calories from fat); 5g Protein; 304g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1677mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable; 14 1/2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
HONEY GLAZED LOIN OF PORK
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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2 kg loin of pork
1/2 tsp. salt
1 Pinch five spice powder
1 tsp. salt -- extra
2 tbsp. oil
1/3 c. honey
1 1/2 tbsp. soy sauce
1/2 c. orange juice
1 tsp. grated ginger
1 tsp. corn flour
2 tbsp. water
STUFFING:
30 gr butter
2 shallots
1 stick celery
1 sm. green apple
2 c. fresh bread crumbs
1 egg white
Ask butcher to bone pork and to score rind well. Open loin of pork, rind side down, on board. Combine
salt with five spices powder, rub over inside of pork. Put prepared stuffing along center of pork. Roll
up, secure with string. Rub extra salt and oil well to rind. Place in hot oven 10 to 15 minutes or
until rind starts to crackle. Reduce heat to moderate, cook further 1 hour.
Pour combined honey, soy sauce, orange juice and ginger over pork. Bake further 20 minutes, spooning
sauce over occasionally until loin is cooked through.
Remove pork from baking dish, remove string, keep warm. Strain pan juices into a small pan, stand a few
minutes, then skim off all fat. Add blended corn flour and water, stir over until sauce boils and
thickens.
STUFFING: Melt butter in pan, add chopped shallots and chopped celery, saute few minutes. Add peeled,
cored and finely chopped apple, cook 1 minute, remove from heat. Mix in bread crumbs and egg white.
Serves 8.
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 25395 Calories; 2790g Fat (96.6% calories from fat); 44g Protein; 178g Carbohydrate; 6g Dietary Fiber; 7451mg Cholesterol; 33427mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 557 1/2 Fat; 6 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raspberry Coffee Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cake Dessert
Fruit Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
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1 c. plus 3 Tbsp. sugar -- divided
1/4 c. cornstarch
3 c. fresh or frozen unsweetened raspberries
2 c. biscuit/baking mix (such as Bisquick)
2/3 c. milk
2 eggs
2 Tbsp. vegetable oil
TOPPING:
1 pkg. instant vanilla pudding mix -- (3.4 oz.)
1/2 c. sugar
1/4 c. cold butte
In a saucepan, combine 1 cup of sugar and cornstarch. Add
raspberries; bring to boil over medium heat. Boil for 2 minutes,
stirring constantly. Remove from heat and allow to cool.
Meanwhile, in a mixing bowl, combine the biscuit mix, milk,
eggs, oil and remaining 3 Tbsp. sugar; mix well. Spread two-thirds of
the batter into a greased 13x9x2-inch baking pan. Spread with raspberry
mixture. Spoon remaining batter over top.
For topping, combine pudding mix and sugar. Cut in butter until
crumbly; sprinkle over batter.
Bake at 350 degrees for 35 to 40 minutes.
Source:
"Source:The Pillsbury Family Cookbook"
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 82 Calories; 3g Fat (37.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Bacon Cheese Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Fruit
Pie Pork
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
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8 inch pie crust
1/2 pound sliced bacon
1 cup shredded Cheddar cheese
3 eggs
2/3 cup evaporated milk
1 1/3 cup milk
1 tsp. salt
1 dash pepper
1 dash cayenne pepper
Fry bacon until crisp; drain. Crumble into pastry shell. Arrange
shredded cheese over bacon. Beat slightly eggs, both kinds of milk and
seasonings. Pour mixture over cheese. Bake at 400 for 25-35 minutes, or until knife
inserted 2 inches from edge comes out clean. Do not over bake. Cool 10-15 minutes.
Source:
"Source:The Pillsbury Family Cookbook"
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 7491 Calories; 463g Fat (55.6% calories from fat); 153g Protein; 680g Carbohydrate; 33g Dietary Fiber; 773mg Cholesterol; 12668mg Sodium. Exchanges: 42 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 87 1/2 Fat.
NOTES : -VARIATIONS: Add 1/4 cup finely minced onion with eggs and
milk. Substitute ham for bacon.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate-Pecan Squares
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chapter 8 Special Cookies/Special
Diets
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine -- softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons butter
with electric mixer on low speed until blended. Beat on medium speed 1 to 2
minutes or until crumbly. Press evenly in bottom of ungreased square pan, 9
× 9 × 2 or 8 × 8 × 2 inches.
Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring
constantly, until mixture begins to boil. Boil and stir 1 minute. Stir in
pecans and vanilla. Pour over layer in pan.
Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not spread).
Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows
by 6 rows. Store covered in the refrigerator.
____________ ________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is
different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
"These rich little bars will remind you of pecan pie, but they are
cholesterol- free!"
S(Internet Address):
"For more great ideas visit my Web site at: www.bettycrocker. com"
Copyright:
"General Mills, Inc. 1998."
Yield:
"36 Squares"
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Per Serving (excluding unknown items): 100 Calories; 6g Fat (55.8% calories
from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2
Fat; 1/2 Other Carbohydrates.
NOTES : Make It Your Way
How about Butterscotch Chocolate-Pecan Squares? Get there by using 1/4 cup
butterscotch- flavored chips and 1/4 cup semisweet chocolate chips instead
of all chocolate chips.
Nutr. Assoc. : 0 0 4098 0 4098 20148 0 904886
* Exported from MasterCook *
Chicken Ole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : One-Dish Meals
Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
1 pound boneless -- skinless chicken breasts, cut into strips
1 can whole-kernel corn -- (16 ounces) drained
1 can tomato sauce -- (15 ounces)
1 can chopped green chilies -- (4 ounces) undrained
1 1/2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Onion Powder
tortilla chips
shredded Cheddar cheese
1. In large skillet, heat oil over medium-high heat. Add chicken strips and cook 5 minutes, stirring frequently.
2. Stir in corn, tomato sauce, chilies, chili powder, and onion powder. Heat to a boil, reduce heat to medium-low and cook 10 minutes, stirring occasionally.
3. To serve, spoon mixture over tortilla chips and top with cheese.
Makes 4 servings
Nutritional Information Per one serving: About 578 Calories, Fat 25g, Protein 41g, Carbohydrate 48g, Cholesterol 98mg, Sodium 1218mg
This recipe created by McCormick, Inc.
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Per Serving (excluding unknown items): 194 Calories; 14g Fat (60.2% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1482mg Sodium. Exchanges: 3 Vegetable; 2 1/2 Fat.
NOTES : Prep: 5 min - Cook: 20 min
* Exported from MasterCook *
Caribbean Grill
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon water
1 tablespoon McCormick Instant Minced Onion
2 teaspoons sugar
2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Ground Allspice
1 teaspoon McCormick Hot Shot! Pepper Blend
1/2 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
3 pounds boneless pork roast or bone-in turkey breast
Grilled chunks of eggplant -- zucchini, yellow squash, tomato wedges, onion rings, and scallions to serve
Place all ingredients except meat and vegetables in 2-cup glass measure and beat with fork until well combined. Pour into large self-closing plastic bag or glass or stainless steel dish.
Pierce pork roast with long-tined fork in 8 to 10 places and add to marinade, turning several times to coat meat well. Close bag, if using, or cover dish and refrigerate overnight, turning occasionally.
If using turkey, loosen skin from meat, leaving skin attached at breastbone. Pierce meat with fork and pull skin back over meat. Add to marinade and refrigerate as directed above.
Preheat covered grill for indirect-heat cooking by placing drip pan in center and arranging coals at outer edges of grill.
Remove meat from marinade and discard marinade. Place meat in center of preheated grill rack and close grill. Cook pork 20 to 22 minutes per pound or until meat thermometer inserted into center of meat registers 160 F. Cook turkey about 1 1/2 hours or until meat thermometer registers 170 F.
Remove cooked meat to carving board and let stand 10 minutes. Slice and serve with grilled vegetables.
Makes 8 to 10 servings
This recipe created by McCormick, Inc.
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Per Serving (excluding unknown items): 302 Calories; 27g Fat (78.6% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3087mg Sodium. Exchanges: 1 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Beef Kabobs
Recipe By :Created by McCormick
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package McCormick Beef Stew Seasoning Mix -- (1.5 oz)
1/4 cup oil
1/4 cup water
1/4 cup red wine vinegar
1 pound sirloin steak -- cut in cubes
Red and green bell pepper -- cut into chunks
Fresh mushrooms -- cut into chunks
Onion -- cut into chunks
Combine Beef Stew Seasoning Mix with oil, water, and red wine vinegar. Pour over steak cubes in plastic bag or glass dish. Add cut up vegetables. Marinade 30 minutes.
Thread meat and vegetables on skewers. Broil or grill.
This recipe yields 4 servings.
Source:
"Back of the Box Recipes at www.backofthebox. com"
S(Formatted for MC5):
"11-06-2000 by Joe Comiskey - jcomiskey@krypto. net"
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Per Serving (excluding unknown items): 352 Calories; 29g Fat (75.1% calories from fat); 21g Protein; 1g Carbohydrate; 0g Dietary Fiber; 71mg Cholesterol; 59mg Sodium. Exchanges: 3 Lean Meat; 4 Fat; 0 Other Carbohydrates.
Crockpot Chicken Barbecue
Dilled Cucumber and Tomato Salad
SWEET POTATO AND BLACK BEAN BURRITOS
Banana Coffee Cake with Chocolate Streusel Topping
Monkey Muffins
MANDARIN ORANGE MUFFINS
Baked Pumpkin Custard
Amish Marinated Sauerkraut Salad
HONEY GLAZED LOIN OF PORK
Raspberry Coffee Cake
Bacon Cheese Pie
Chocolate-Pecan Squares
Warm Caramel Apple Drink
Caribbean Grill
Beef Kabobs
RECIPES FOR SUNDAY
Crockpot Chicken Barbecue
By Diana Rattray, About.com Guide
A tasty crockpot chicken barbecue, posted by Ness.
Ingredients:
2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder
Preparation:
Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.
You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.
Delicious!
Chicken Recipe Shared by Ness
* Exported from MasterCook *
Dilled Cucumber and Tomato Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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4 medium tomatoes -- each cut into 8 wedges (about 3 cups)
2 medium cucumbers -- thinly sliced (about 5 cups)
1/2 cup finely chopped red onion
1/2 cup rice vinegar
4 teaspoons sugar
1 tablespoon finely chopped fresh dill
1/2 teaspoon seasoned salt
In large glass serving bowl, mix tomatoes, cucumbers and onion.
In small bowl, mix all remaining ingredients until blended. Pour vinegar
mixture over vegetables; toss to mix. Cover; refrigerate 1 hour to blend
flavors. Toss again just before serving. Serve with slotted spoon.
Makes 8 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
For maximum cucumber crunch, choose firm, slender cucumbers with thin skins. Cucumber seeds become bitter with age. Slice older cucumbers in half lengthwise and run the tip of a spoon down the center to remove the seeds. Or try hothouse cucumber. These very long slender cucumbers don't have many seeds but cost a bit more.
Rice vinegar is less acidic than cider, white or wine vinegar. Look for it near the other vinegars in the grocery store.
Description:
"Enjoy this flavorful vegetable salad - a perfect side dish."
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 33 Calories; trace Fat (7.1% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
SWEET POTATO AND BLACK BEAN BURRITOS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Tex-Mex Vegetables
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1/2 head lettuce -- sliced into thick strips
2 tbs low fat sour cream
6 oz Monterey Jack cheese -- coarsely grated
1 tb chopped chipotle peppers in adobo
Salt and Pepper
1 sweet potato -- peeled, cut into pieces
2 tbs lime juice -- plus wedges
4 flour tortillas
1 bunch spinach -- thick stems discarded, leaves coarsely chopped
1 can black beans -- (15.5 oz) rinsed
1 onion -- half chopped, half thinly sliced
2 tbs olive or vegetable oil
Heat 1 tbs oil in a skillet. Add sweet potato, chopped onion and 1/2 tsp salt and cook covered until tender, 12 min. Add beans and chipotles and cook 2 min. Add spinach and cook tossing until it begins to wilt, 2 min. Divide cheese and potato bean mixture among tortillas and roll up to form burritos. Wipe out skillet and heat. Cook burritos seam side down first until golden brown 3 min. per side. In a bowl, whisk together sour cream, lime juice, remaining oil, and 1/4 tsp each salt and pepper. Add lettuce and sliced onions and toss to coat. SERVE WITH BURRITOS AND LIME WEDGES, IF DESIRED...
Recipe source: The Apple Dumpling Gang yahoo group, submitted by Russie
Description:
"These burritos are yummy, easy to make, contain no meat just veggies, hope you enjoy them like we did."
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 608 Calories; 19g Fat (27.8% calories from fat); 28g Protein; 82g Carbohydrate; 11g Dietary Fiber; 38mg Cholesterol; 586mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
NOTES : PEG'S NOTE: I found the chipotle peppers very hot…so I cut them open and discarded some of the seeds
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Banana Coffee Cake with Chocolate Streusel Topping
1 cup semisweet chocolate chips
2/3 cup (packed) golden brown sugar
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk or plain yogurt
Preheat oven to 350°F. Butter and an 8×8 inch baking dish.
Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.
Sift together (or just STIR TOGETHER) all purpose flour, baking soda, baking powder, and salt into medium bowl. Beat sugar, butter, and egg in a large bowl until fluffy. Mix in mashed bananas and buttermilk or yogurt. Add flour mixture and blend well.
Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel. Bake coffee cake until toothipick inserted in center comes out clean, about 45 minutes. Cool for about 10 minutes and serve.
* Exported from MasterCook *
Monkey Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Chocolate
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter -- softened
1 cup plus 1 tablespoon sugar -- divided
2 eggs
1 cup mashed ripe bananas
2/3 cup peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup HERSHEY'®S Mini Chips Semi-Sweet Chocolate Chips
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips.
Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350° for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 6 dozen.
Nutrition Facts: 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Monkey Muffins published in Simple & Delicious September/October
Description:
"These bite-sized mini muffins will be a favorite with your family and friends-or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio"
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 2896 Calories; 191g Fat (58.3% calories from fat); 82g Protein; 227g Carbohydrate; 17g Dietary Fiber; 624mg Cholesterol; 4188mg Sodium. Exchanges: 14 1/2 Grain(Starch); 6 1/2 Lean Meat; 0 Non-Fat Milk; 34 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
MANDARIN ORANGE MUFFINS
one 11 oz. can mandarin oranges
1 1/2 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 cup sugar
1/3 cup shortening
1 egg, slightly beaten
1/3 cup milk
TOPPING:
1/4 cup melted butter
1/4 cup sugar
1/2 tsp. cinnamon
Preheat oven to 350. Place muffin papers in muffin tins or spray tins with vegetable oil. Drain oranges, pat dry with paper towels. Set aside. Whisk together flour, baking powder, salt, nutmeg, allspice, sugar. Cut in shortening with a pastry blender or fork until mixture resembles coarse crumbs. Whisk together egg, milk. Pour into flour mixture, stir with a fork just until combined. Do not overmix. Carefully fold in mandarin oranges. Fill muffin tins 3/4 full. Bake 20-25 minutes until center tests done, muffins are lightly golden. While muffins are baking, place melted butter in a small bowl. In another small bowl, whisk together sugar, cinnamon. When muffins are done, dip each hot muffin first into butter, then into cinnamon sugar. Let cool.
Baked Pumpkin Custard
California Walnut Board
6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
2 cups pumpkin puree
1 cup nonfat or lowfat evaporated milk
6 tablespoons chopped, toasted walnuts
To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
Preheat the oven to 450 degrees F.
In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a
whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of
walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.
* Exported from MasterCook *
Amish Marinated Sauerkraut Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : AMISH Salads
Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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1 large can sauerkraut -- drained
1 pepper -- diced
1 onion -- chopped small
1 cup celery -- chopped
1 1/3 cups sugar
1/3 cup oil
2/3 cup vinegar
1/3 cup water
Chill together the sugar, oil, vinegar and water. Mix all ingredients together.
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 1819 Calories; 74g Fat (34.9% calories from fat); 5g Protein; 304g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1677mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable; 14 1/2 Fat; 18 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
HONEY GLAZED LOIN OF PORK
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork Yahoo Groups
Amount Measure Ingredient -- Preparation Method
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2 kg loin of pork
1/2 tsp. salt
1 Pinch five spice powder
1 tsp. salt -- extra
2 tbsp. oil
1/3 c. honey
1 1/2 tbsp. soy sauce
1/2 c. orange juice
1 tsp. grated ginger
1 tsp. corn flour
2 tbsp. water
STUFFING:
30 gr butter
2 shallots
1 stick celery
1 sm. green apple
2 c. fresh bread crumbs
1 egg white
Ask butcher to bone pork and to score rind well. Open loin of pork, rind side down, on board. Combine
salt with five spices powder, rub over inside of pork. Put prepared stuffing along center of pork. Roll
up, secure with string. Rub extra salt and oil well to rind. Place in hot oven 10 to 15 minutes or
until rind starts to crackle. Reduce heat to moderate, cook further 1 hour.
Pour combined honey, soy sauce, orange juice and ginger over pork. Bake further 20 minutes, spooning
sauce over occasionally until loin is cooked through.
Remove pork from baking dish, remove string, keep warm. Strain pan juices into a small pan, stand a few
minutes, then skim off all fat. Add blended corn flour and water, stir over until sauce boils and
thickens.
STUFFING: Melt butter in pan, add chopped shallots and chopped celery, saute few minutes. Add peeled,
cored and finely chopped apple, cook 1 minute, remove from heat. Mix in bread crumbs and egg white.
Serves 8.
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 25395 Calories; 2790g Fat (96.6% calories from fat); 44g Protein; 178g Carbohydrate; 6g Dietary Fiber; 7451mg Cholesterol; 33427mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 557 1/2 Fat; 6 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raspberry Coffee Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cake Dessert
Fruit Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c. plus 3 Tbsp. sugar -- divided
1/4 c. cornstarch
3 c. fresh or frozen unsweetened raspberries
2 c. biscuit/baking mix (such as Bisquick)
2/3 c. milk
2 eggs
2 Tbsp. vegetable oil
TOPPING:
1 pkg. instant vanilla pudding mix -- (3.4 oz.)
1/2 c. sugar
1/4 c. cold butte
In a saucepan, combine 1 cup of sugar and cornstarch. Add
raspberries; bring to boil over medium heat. Boil for 2 minutes,
stirring constantly. Remove from heat and allow to cool.
Meanwhile, in a mixing bowl, combine the biscuit mix, milk,
eggs, oil and remaining 3 Tbsp. sugar; mix well. Spread two-thirds of
the batter into a greased 13x9x2-inch baking pan. Spread with raspberry
mixture. Spoon remaining batter over top.
For topping, combine pudding mix and sugar. Cut in butter until
crumbly; sprinkle over batter.
Bake at 350 degrees for 35 to 40 minutes.
Source:
"Source:The Pillsbury Family Cookbook"
S(Imported to MC by JJ):
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Per Serving (excluding unknown items): 82 Calories; 3g Fat (37.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Bacon Cheese Pie
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Fruit
Pie Pork
Yahoo Grouos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 inch pie crust
1/2 pound sliced bacon
1 cup shredded Cheddar cheese
3 eggs
2/3 cup evaporated milk
1 1/3 cup milk
1 tsp. salt
1 dash pepper
1 dash cayenne pepper
Fry bacon until crisp; drain. Crumble into pastry shell. Arrange
shredded cheese over bacon. Beat slightly eggs, both kinds of milk and
seasonings. Pour mixture over cheese. Bake at 400 for 25-35 minutes, or until knife
inserted 2 inches from edge comes out clean. Do not over bake. Cool 10-15 minutes.
Source:
"Source:The Pillsbury Family Cookbook"
S(Imported to MC by JJ):
""
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Per Serving (excluding unknown items): 7491 Calories; 463g Fat (55.6% calories from fat); 153g Protein; 680g Carbohydrate; 33g Dietary Fiber; 773mg Cholesterol; 12668mg Sodium. Exchanges: 42 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Non-Fat Milk; 87 1/2 Fat.
NOTES : -VARIATIONS: Add 1/4 cup finely minced onion with eggs and
milk. Substitute ham for bacon.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate-Pecan Squares
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Chapter 8 Special Cookies/Special
Diets
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 cup all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter or margarine -- softened
1/2 cup packed brown sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Heat oven to 350º. Beat flour, 1/2 cup brown sugar and 3 tablespoons butter
with electric mixer on low speed until blended. Beat on medium speed 1 to 2
minutes or until crumbly. Press evenly in bottom of ungreased square pan, 9
× 9 × 2 or 8 × 8 × 2 inches.
Cook 1/2 cup brown sugar and 1/2 cup butter over medium heat, stirring
constantly, until mixture begins to boil. Boil and stir 1 minute. Stir in
pecans and vanilla. Pour over layer in pan.
Bake 18 to 20 minutes or until topping is bubbly. Sprinkle evenly with
chocolate chips. Bake 2 minutes longer to soften chocolate (do not spread).
Cool 10 minutes; loosen edges with knife. Cool completely. Cut into 6 rows
by 6 rows. Store covered in the refrigerator.
____________ ________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook is
different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
"These rich little bars will remind you of pecan pie, but they are
cholesterol- free!"
S(Internet Address):
"For more great ideas visit my Web site at: www.bettycrocker. com"
Copyright:
"General Mills, Inc. 1998."
Yield:
"36 Squares"
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Per Serving (excluding unknown items): 100 Calories; 6g Fat (55.8% calories
from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 43mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2
Fat; 1/2 Other Carbohydrates.
NOTES : Make It Your Way
How about Butterscotch Chocolate-Pecan Squares? Get there by using 1/4 cup
butterscotch- flavored chips and 1/4 cup semisweet chocolate chips instead
of all chocolate chips.
Nutr. Assoc. : 0 0 4098 0 4098 20148 0 904886
* Exported from MasterCook *
Chicken Ole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : One-Dish Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 tablespoon vegetable oil
1 pound boneless -- skinless chicken breasts, cut into strips
1 can whole-kernel corn -- (16 ounces) drained
1 can tomato sauce -- (15 ounces)
1 can chopped green chilies -- (4 ounces) undrained
1 1/2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Onion Powder
tortilla chips
shredded Cheddar cheese
1. In large skillet, heat oil over medium-high heat. Add chicken strips and cook 5 minutes, stirring frequently.
2. Stir in corn, tomato sauce, chilies, chili powder, and onion powder. Heat to a boil, reduce heat to medium-low and cook 10 minutes, stirring occasionally.
3. To serve, spoon mixture over tortilla chips and top with cheese.
Makes 4 servings
Nutritional Information Per one serving: About 578 Calories, Fat 25g, Protein 41g, Carbohydrate 48g, Cholesterol 98mg, Sodium 1218mg
This recipe created by McCormick, Inc.
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Per Serving (excluding unknown items): 194 Calories; 14g Fat (60.2% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1482mg Sodium. Exchanges: 3 Vegetable; 2 1/2 Fat.
NOTES : Prep: 5 min - Cook: 20 min
* Exported from MasterCook *
Caribbean Grill
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon water
1 tablespoon McCormick Instant Minced Onion
2 teaspoons sugar
2 teaspoons McCormick Thyme Leaves
1 teaspoon McCormick Ground Allspice
1 teaspoon McCormick Hot Shot! Pepper Blend
1/2 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
3 pounds boneless pork roast or bone-in turkey breast
Grilled chunks of eggplant -- zucchini, yellow squash, tomato wedges, onion rings, and scallions to serve
Place all ingredients except meat and vegetables in 2-cup glass measure and beat with fork until well combined. Pour into large self-closing plastic bag or glass or stainless steel dish.
Pierce pork roast with long-tined fork in 8 to 10 places and add to marinade, turning several times to coat meat well. Close bag, if using, or cover dish and refrigerate overnight, turning occasionally.
If using turkey, loosen skin from meat, leaving skin attached at breastbone. Pierce meat with fork and pull skin back over meat. Add to marinade and refrigerate as directed above.
Preheat covered grill for indirect-heat cooking by placing drip pan in center and arranging coals at outer edges of grill.
Remove meat from marinade and discard marinade. Place meat in center of preheated grill rack and close grill. Cook pork 20 to 22 minutes per pound or until meat thermometer inserted into center of meat registers 160 F. Cook turkey about 1 1/2 hours or until meat thermometer registers 170 F.
Remove cooked meat to carving board and let stand 10 minutes. Slice and serve with grilled vegetables.
Makes 8 to 10 servings
This recipe created by McCormick, Inc.
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Per Serving (excluding unknown items): 302 Calories; 27g Fat (78.6% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3087mg Sodium. Exchanges: 1 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Beef Kabobs
Recipe By :Created by McCormick
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 package McCormick Beef Stew Seasoning Mix -- (1.5 oz)
1/4 cup oil
1/4 cup water
1/4 cup red wine vinegar
1 pound sirloin steak -- cut in cubes
Red and green bell pepper -- cut into chunks
Fresh mushrooms -- cut into chunks
Onion -- cut into chunks
Combine Beef Stew Seasoning Mix with oil, water, and red wine vinegar. Pour over steak cubes in plastic bag or glass dish. Add cut up vegetables. Marinade 30 minutes.
Thread meat and vegetables on skewers. Broil or grill.
This recipe yields 4 servings.
Source:
"Back of the Box Recipes at www.backofthebox. com"
S(Formatted for MC5):
"11-06-2000 by Joe Comiskey - jcomiskey@krypto. net"
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Per Serving (excluding unknown items): 352 Calories; 29g Fat (75.1% calories from fat); 21g Protein; 1g Carbohydrate; 0g Dietary Fiber; 71mg Cholesterol; 59mg Sodium. Exchanges: 3 Lean Meat; 4 Fat; 0 Other Carbohydrates.