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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Ok, lets get that grill out and fired up, we got some recipes to cook. This Month’s recipes are just to get us warmed up for the Summer Months ahead, so check them out and start grilling! We all know Melody and Friends always has Desserts covered, so leave plenty of room and Great Grilling everyone!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Veggies/Salads:
A Spring Salad
Submitted by: Lisa King, Pa.
Ingredients:
1 bunch spinach, rinsed
10 large strawberries, sliced
1/2 cup white sugar
1 teaspoon salt
1/3 cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds
Directions:
In a large bowl, mix the spinach and strawberries. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Rhubarb Salad
Submitted by: Betty Britton, Pa.
Ingredients:
4 cups diced rhubarb
1 1/2 cups water
1/2 cup sugar
1 (6 ounce) package strawberry gelatin dessert mix
1 cup orange juice
1 teaspoon grated orange rind
1 cup sliced fresh strawberries
Directions:
Combine rhubarb, water and sugar in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat; add gelatin and stir until dissolved. Add orange juice and rind. Chill until syrupy. Add strawberries. pour into 6-cup mold; chill until set.
Gloria’s Salad
Submitted by: Gloria Evans, Pa.
Ingredients:
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar
Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Tarragon Tuna Salad
Submitted by: Edna Lake, NY.
Ingredients:
2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
1 cup chopped celery
1/4 cup chopped sweet onion
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon white pepper
Lettuce Leaves
Directions:
In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. Serve on lettuce leaves if desired.
Grilled Onion Potatoes
Submitted by: Sammy Banks, NJ.
Ingredients:
5 medium baking potatoes
1 small onion, sliced
salt and pepper to taste
1 (8 ounce) bottle zesty Italian dressing
Directions:
Cut each potato into five slices. Place onion between slices and sprinkle with salt and pepper. Reassemble each potato; place on a double layer of heavy-duty foil (about 12 in. square) Pour 2-4 tablespoons of salad dressing over each potato. Wrap foil around potatoes and seal tightly. Grill, covered, over medium heat for 50-60 minutes or until the potatoes are tender.
Grilled Potatoes
Submitted by: Walter Hundley, Pa.
Ingredients:
1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes, cut into 1/4 inch slices
1 small onion, sliced and separated into rings
2 tablespoons butter
Directions:
In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.
Grilled Potato Skins
Submitted by: Kim Tincher, Pa.
Ingredients:
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream
Directions:
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Grilled Peppers
Submitted by: Kelly Miles, NY.
Ingredients:
3 green bell peppers, cut into large chunks
1/2 cup sliced jalapeno peppers
1 pinch dried oregano
1 cup shredded mozzarella cheese
Directions:
Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate. Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes. Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Grilled Tomatoes
Submitted by: andie354w, Del.
Ingredients:
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter
Directions:
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
Grilled Vegetable Kabobs
Submitted by: Jackie Brice: Pa.
Ingredients:
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Directions:
Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.
Grilled Green Bean And Red Onion Salad
Submitted by: fanceepans, Va,
Ingredients:
Salad::
1 1/2 lb. green beans, trimmed
2 tbsp. olive oil
Directions:
Light the grill. Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted. Remove the beans from the grill and return them to the mixing bowl. Cover the salad tightly and refrigerate for several hours or dress it and serve right away.
DRESSING
1/4 c. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper,
to taste
1/4 c. olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
Directions:
In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans. Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once
Grilled Mushroom Salad
Submitted by: Jullie P, Del.
Ingredients:
1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley
Directions:
Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.
Grilled Corn Salad
Submitted by: loulouzee, Ga.
Ingredients:
6 ears fresh corn, husked
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil
Directions:
Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.
May’s Recipes:
Grilled Fast Lane Steaks
Ingredients:
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks
Directions:
Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Grilled Fast Lane Citrus Steak
Ingredients:
1/2 cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
1/3 cup fresh lime juice
1 1/2 teaspoons salt
1 1/2 cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak
Directions:
Toast the cumin seeds in a medium sauté pan over medium-low heat for 5 minutes, or until fragrant. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for high heat and lightly oil grate. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Grilled Steak with Red Tomato Rice
Submitted by: Martin Hobbs Pa.
Ingredients:
1/3 cup pineapple juice
3 tablespoons vegetable oil, divided
1 1/2 pounds flank or skirt steak
1 cup regular or converted rice
1 (26 ounce) jar Ragu Old World Style Margherita Smooth Pasta Sauce
2 cups chopped fresh cilantro, divided
1 cup water
1 cup frozen peas and carrots
3 teaspoons Knorr Beef flavor Bouillon
Directions:
Combine 2 tablespoons oil, 2 teaspoons Knorr Beef flavor Bouillon and pineapple juice in large re-sealable plastic bag. Add steak; turn to coat. Close bag and marinate in refrigerator at least 3 hours. Heat remaining 1 tablespoon oil 3-quart sauce pot over medium-high heat and cook rice, stirring frequently, 3 minutes or until rice is golden. Stir in pasta sauce, remaining 1 teaspoon Bouillon, 1-1/2 cups cilantro, water and peas and carrots. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until rice is tender. Remove steak from marinade, discarding marinade. Grill or broil steak to desired doneness. Arrange steak and rice on serving platter and sprinkle with remaining 1/2 cup cilantro.
Grilled Jalapeno Tuna Steaks
Submitted by: Randy Linhart
Ingredients:
1 tablespoon olive oil
2 teaspoons lime juice
1 jalapeno pepper, minced
3 cloves garlic, minced
salt and pepper to taste
1 pound tuna steaks
Directions:
Whisk the olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat-bottomed dish. Place the tuna steaks in the dish, turning to coat entirely in marinade. Refrigerate 20 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Cook the steaks until they are beginning to firm and are hot in the center, 5 to 7 minutes per side.
Grilled Tropical Tuna Steaks
Submitted by: Capt’n Bobby, RI.
Ingredients:
1/2 cup pineapple or other tropical fruit preserves
1/4 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 (6 ounce) tuna steaks, about 1 inch thick
Directions:
To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well. Pour into a re-sealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Grilled Honey-Soy Pork Steaks
Submitted by: Billy Holcomb, TX.
Ingredients:
2 pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
Directions:
Combine all ingredients in a self-sealing plastic bag; seal bag and place in refrigerator 4 to 24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.
Barbecued Pork Steaks
Submitted by: James Vickers
Ingredients:
4 pork blade steaks, 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard
Directions:
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Meanwhile, stir together remaining ingredients in a small bowl. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce.
Pork Steaks
Submitted by: Fred Kates, Pa.
Ingredients:
1/4 cup butter
1/4 cup soy sauce
1 bunch green onions
2 cloves garlic, minced
6 pork butt steaks
Directions:
Melt butter in a skillet, and mix in the soy sauce. Sauté the green onions and garlic until lightly browned. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F
Marinated Grilled Chicken
Submitted by: Doris Callahan
Ingredients:
4 skinless, boneless chicken breast halves
1 (16 ounce) bottle Italian-style salad dressing
1/4 teaspoon lemon pepper
Salt to taste
Directions:
Rinse chicken and pat dry. Place in a shallow glass bowl and pour 1/2 bottle of salad dressing over it. Cover and refrigerate for at least 3 hours. Lightly oil grill and preheat to medium high. Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Jalapeno Grilled Chicken
Submitted by: Barara Peters
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions:
In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Grilled Chicken Breasts
Submitted by: Lula Howard
Ingredients:
1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh oregano
1 1/2 skinless, boneless chicken breasts
Directions:
In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade. Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours. Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate. Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Grilled Hula Hula Pork
Submitted by: Barry G. Wva.
Ingredients:
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots, stripped
1 can pineapple rings
Directions:
In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Don’s Baby Back Ribs
Submitted by: Don “Duck” Shea, Del.
Ingredients:
4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
Directions:
In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve. Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic. Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
BBQ Beef Ribs
Submitted by: panman66, Del,
Ingredients:
5 pounds beef short ribs
3 cups BBQ sauce
Directions:
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals
Bill’s BBQ Ribs
Submitted by: wildmanb, Del.
Ingredients:
3 pounds short ribs
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Directions:
The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
Day of grilling, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.
Andy’s Grilled Pork
Submitted by: Andrew Frazer, Pa.
Ingredients:
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
Directions:
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Makes 2 servings.
Bourbon Steaks
Submitted by: Ian McLennan, Va.
Ingredients:
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Directions:
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.
Grilled Rib-eye Steak
Submitted by: Raymond Foster, Pa.
Ingredients:
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)
Directions:
Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.
Dan’s Grilled London Broil Steak
Submitted by: Dandorno, Ny.
Ingredients:
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil
Directions:
Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.
Desserts from Melody and Friends:
Melody’s Chocolate Chip Dream Cake
Ingredients:
1 (18.25 ounce) package chocolate cake mix
2 (3.5 ounce) packages non-instant chocolate pudding mix
2 eggs
2 1/2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan. Make chocolate pudding according to package directions. Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Melody’s Sourdough Chocolate Cake
Ingredients:
2/3 cup shortening
1 2/3 cups white sugar
3 eggs
1 3/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 cup sourdough starter
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup cold water
1 teaspoon vanilla extract
Directions:
Sift together flour, cocoa, soda, baking powder, and salt. Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
Melody’s Sour Cream Chocolate Cake
Ingredients:
2 eggs
1 1/2 cups sour cream
2 tablespoons shortening
1 1/4 cups white sugar
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking soda
1/4 cup hot water
2 cups white sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions:
Beat the eggs in a large mixing bowl. Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs. In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. Add these dry ingredients to the egg mixture. Stir the batter until smooth. Add in the vanilla and stir. Lastly, add the soda dissolved in hot water. Stir. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done. Cool. To Make the Frosting: Combine 2 cups sugar, corn syrup, milk, 1/2 cup shortening, unsweetened chocolate, and 1/4 teaspoon salt in a small saucepan. Stir over low heat until chocolate melts. Bring to a full rolling boil and boil for one minute, stirring constantly. Remove the pan from the heat. Add 1 teaspoon vanilla, and beat the frosting mixture until it has a smooth spreading consistency. Frost the cake when it has completely cooled.
Surprise Banana Cake
Submitted by: Tiffany Raby, KY.
Ingredients:
1 cup white sugar
1/2 cup unsalted butter
2 eggs
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
Directions:
Preheat oven to 375 degrees F. Grease and flour one 9 x 13 inch cake pan. Cream together the butter or margarine and the sugar. Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan. Bake at 375 degrees F. for 30 minutes. Cool and frost cake.
Banana Chocolate Chip Cake
Submitted by: EBlake, fl.
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas
1 egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. In a large bowl, mix flour, sugar, baking powder and salt. In a separate bowl, combine bananas, egg, melted butter and milk. Stir banana mixture into flour mixture until blended. Be careful not to over mix. Stir in chocolate chips. Pour batter into 9x13 inch pan. Bake at 350 degrees F. 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Cookies for the road
Submitted by: Ali Nartin, NY.
Ingredients:
1 cup sorghum molasses
1 teaspoon baking soda
1 1/2 cups white sugar
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
4 cups all-purpose flour
1/2 apple
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. In a Dutch oven or large saucepan over medium heat, heat sorghum, stirring constantly. Stir in baking soda and remove from heat. Stir in the sugar and eggs; mix well. Combine the salt, cinnamon, allspice, cloves and nutmeg; mix into the sorghum mixture. Gradually stir in the flour until dough is stiff enough to roll out. The amount of flour may be adjusted. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. I like to cut them into squares with a pizza cutter. Place cookies 1 inch apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm but not crisp. Remove from baking sheets immediately or they will stick. Cool on wire racks. When cool, place into an airtight container with the 1/2 apple for about a week, or until they are soft enough to bend. Frost with confectioners' sugar frosting if you like.
Molasses Cookies
Submitted by: By: mamabear2, Pa.
Ingredients:
1 cup unsulfured molasses
1 1/2 cups white sugar
1 cup melted butter
2 eggs
1 teaspoon ground ginger
3 tablespoons cider vinegar
3 teaspoons baking soda
1/2 cup warm water
6 cups all-purpose flour
Directions:
Preheat oven to 350 degrees F. Mix ingredients in order given, by hand (mixers ruin this recipe!). Mix in baking soda dissolved in water. Add the flour last. Lightly flour board, and add flour as needed to keep dough from being really sticky. Roll out thin and cut into any shapes you want. Bake 10 to 12 minutes.
Sweet Cookies
Submitted by: Karen Hobbs, NJ.
Ingredients:
2 cups white sugar
1 cup shortening
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
6 cups all-purpose flour
1 egg white
2 tablespoons white sugar
2 tablespoons ground cinnamon
Directions:
Mix all ingredients, except egg white, ground cinnamon and 2 T white sugar, in a large bowl until soft dough is formed. Roll out on floured surface to 1/4 inch thickness and cut with cookie cutters. Paint cookies with egg white and sprinkle with cinnamon sugar, or colored sugars. Bake at 350 degrees F. for 8-10 minutes on greased cookie sheets.
Cinnamon Buns
Submitted by: Marsha Devens, Ca.
Ingredients:
Rolls:
4 cups all-purpose flour
1 package active dry yeast
1 cup warm milk, scalded and skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs
Directions:
Dissolve the yeast in warm milk. Combine sugar, butter, eggs and salt. Stir in flour. Turn the dough out onto a lightly floured board and knead until smooth. Place in a lightly greased bowl and turn once to grease top. Cover, let rise in a warm place free from draft about one hour or until dough has nearly doubled in size. Punch down, and roll the dough on a clean surface lightly dusted with flour. Roll out to a rectangle shape until it is approximately 21 inches long and 16 inches wide by 1/4" thick. If dough begins to resist, stop working and allow it to rest for 15 minutes. Preheat oven to 400°F. While oven is preheating, mix ingredients for filling.
Filling:
1 cup brown sugar, firmly packed
2 1/2 tablespoons cinnamon
1/3 cup butter, softened
Directions:
Mix brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough, then sprinkle with the cinnamon sugar mixture. Starting from the long side, begin rolling the dough down to the bottom edge, jelly roll style. Cut the rolled dough into 1 3/4" slices and place into a lightly greased baking pan, allowing about 1 inch space between each. Put the rolls into a warm place and allow to rise again until nearly double in size (approximately 30 minutes). Bake for 10 to 15 minutes or until lightly golden. While the rolls are baking, mix ingredients for icing.
Icing:
8 tablespoons (1 stick) butter, softened
1 1/2 cups confectioners' sugar
1/4 cup cream cheese
1/2 teaspoons vanilla extract
1/8 teaspoon salt
Directions:
Beat well with a rotary mixer until light and fluffy. When the rolls are done, drizzle generously with the icing while still warm.
Banana Cake
Submitted by: Tiffany Raby, KY.
Ingredients:
1 1/2 cups shortening
4 1/2 cups sugar
1 tablespoon vanilla
6 eggs
2 1/2 cups mashed bananas
7 cups sifted cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 cups chopped walnuts or pecans (optional)
Directions:
This makes a large cake: It may be divided into 40-50 portions, wrapped tightly and kept for up to 4 months in the freezer. Packed into lunch boxes in the morning while still frozen, it will be just right by noontime! The cake may be lightly frosted before freezing, if desired, but if you do, place a square of wax paper over the frosting before wrapping. Preheat oven to 325°F. Butter and dust with flour (tapping out excess) 1 large sheet cake pan - 16 1/2 x 24 1/2 a 1".Cream together shortening, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add the mashed bananas and continue beating while adding the dry and wet ingredients alternately, as follows: Sift together flour, baking powder, baking soda, and salt. Slowly stir 1/3 of this into the shortening mixture; add half of the buttermilk; add another 1/3 flour mixture, the remaining buttermilk, finish with the remaining flour mixture. Beat only until mixed, some streaks may remain. Stir in nuts, if using. Spread batter evenly onto prepared sheet pan, spreading with a spatula into corners. If desired, pan may be neatly lined with parchment paper for easy removal, but a well buttered and floured pan is sufficient. Bake at 325°F for 1 hour or until a toothpick inserted in center of cake comes out clean. Remove from oven and allow to cool for 5 minutes, then run a butter knife along edges of pan. Frost, if desired, with vanilla, banana or cream cheese frosting. Extra chopped nuts may be sprinkled over frosting. Let cool for 20 minutes before slicing into individual serving pieces. When completely cool, wrap tightly in plastic wrap. Pack into a rectangular plastic air-tight freezer container or in a large zipper freezer bag for storage in freezer until use. Yield: 40-50 servings depending on portion sizes.
Chewy Brownies
Submitted by: Stephanie Byrd, KY.
Ingredients:
1/2 cup butter
3 oz. unsweetened baking chocolate
1 oz. semi-sweet baking chocolate
1 1/4 cups sugar
1/2 cup pecans or walnuts, chopped
1 teaspoon vanilla
1/2 teaspoon dark rum
3 eggs
1 1/4 cups flour
1/4 teaspoon salt
Directions:
Preheat oven to 375°F. Grease bottom of an 8 inch square baking pan. Melt both chocolates with butter in a medium saucepan stirring over low heat until smooth (about 5 minutes). Remove from heat. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Mix in flour, salt, vanilla, rum and nuts, stirring only until mixture is smooth and ingredients are combined. Once flour has been added, do not over mix to prevent toughening. Spread mixture into prepared pan. Bake for 25 to 35 minutes or until brownies begin to shrink from sides of pan. Allow to cool before cutting into squares. Note: if your brownies are dry or tend to be over baked consistently, reduce the temperature of your oven by 25 degrees. Recipe can be doubled by baking twice the amount of all ingredients in a 13x9 inch pan. Bake for 35 to 40 minutes.
MoMo’s Sugar Cookies
Submitted by: MoMo, NY.
Ingredients:
1 cup butter
2 cups sugar
4 eggs
2 tablespoons milk
4 teaspoons baking powder
4 cups flour
1 1/2 teaspoons vanilla
Directions:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Whisk flour with baking powder (sift for lighter cookies) to mix well. Stir vanilla into milk. Add flour mixture to butter mixture, alternating with milk. Stir until ingredients are mixed. Refrigerate dough for at least 2 hours or overnight. Roll out 1/4 inch thick and cut out with a large round cutter or in fancy shapes. Sprinkle with sugar or colored sugar and cinnamon, grated nuts, sugared citrus peel or candied ginger or flaked coconut, if desired. Bake until edges are lightly golden at 375°F (about 10-15 minutes). Watch carefully starting at the 8 minute mark to avoid over-baking; reduce oven temperature if cookies are browning too quickly in your oven. Variations: Coconut Cookies: Use coconut rum instead of milk and vanilla with a coconut topping. Amaretto Cookies: Use Amaretto instead of milk and vanilla with slivered or sliced almonds on top. Orange Cookies: Use orange concentrate instead of milk and sweetened orange zest or marmalade on top. Lemon Cookies: Use lemon extract instead of vanilla and top with lemon curd. Chocolate Macadamia Nut Cookies: Sprinkle tops with chopped macadamia nuts; dip top in tempered or dipping chocolate when cool. Maple Walnut Cookies: Substitute butter-rum schnapps for vanilla and maple syrup for milk; Top cookies with chopped walnuts. Or sprinkle with maple sugar, if available. Cut cookies in the shape of a maple leaf.
Lemon Squares
Submitted by: Sara Kerns, PA.
Ingredients:
2 cups flour
1/2 cup confectioners sugar
2 sticks butter
2 cups granulated sugar
1 tablespoon flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, well beaten
1 heaping tablespoon grated lemon rind
1/4 cup lemon juice
Directions:
Sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of a 9 by 13 by 2 inch pan. Bake about 25 minutes at 300°F until lightly browned. Combine remaining ingredients and spread on top of the baked crust. Bake at 350°F for 25 to 30 minutes. Sprinkle with powdered sugar. Makes 12 servings.
Blackberry Pie
Submitted by: Pat Meece, FL.
Ingredients:
4 cups fresh blackberries
1/2 cup granulated sugar
1/2 tablespoons lemon juice
2 teaspoons lemon zest
2 tablespoons cornstarch
two 9'' round pie crusts
1 egg yolk
1 tablespoon warm water
Directions:
Preheat oven to 400°F. Stir together sugar, lemon juice, zest, and cornstarch until just blended. Fold in berries gently until they are covered with the lemon mixture. Line a pie pan with one of the crusts, and spoon berry filling into the pan. Cover with second crust, and crimp the edges together. Whisk together egg yolk and water in a small bowl. Brush the top of the pie with the egg wash using a pastry brush, and cut slits into the top of the pie. Bake for 40-45 minutes, or until the berries are bubbling and the crust is golden brown. Serve with fresh whipped cream or vanilla ice cream, or just enjoy it plain.
Summer Cake
Submitted by: grantee, Ga.
Ingredients:
1 layer yellow cake mix
1 8 oz pkg lemon pudding
1 16 oz crushed pineapple
1 8 oz can mandarin oranges
1 10 oz pkg coconut
1 16 oz container cool whip
1 small jar maraschino cherries, optional
One 9 x 13 pan.
Directions:
Bake a one layer yellow cake mix according to pkg. Jiffy works well. Drain pineapple, saving the juice Cook pudding according to directions, using drained juice as part of the water. Add drained pineapple to the thickened pudding. Cover with wax paper and cool. Split cooled layer cake in half. Place one layer in pan. Top with pudding mixture. Repeat with second layer. Arrange oranges over all and top with cool whip. Sprinkle with coconut, plain or toasted. Decorate with maraschino cherries. Can also use a deep bowl for cake.
Fun Cake
Submitted by: Alice Reaga, Mass.
Ingredients:
3 squares (3 oz.) unsweetened chocolate
1/2 cup water
1 cup sour cream
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup firmly packed light brown sugar
3 eggs
2 teaspoons vanilla
2 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions:
Generously butter bottoms of two round 9" pans and dust with flour. In a 1-quart saucepan, over low heat, melt chocolate in water stirring constantly. Cool. Stir in sour cream; set aside. In a bowl cream butter; gradually add sugars and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream mixture, beginning and ending with dry ingredients. Divide evenly into pans. Bake in a preheated 350°F oven for 30-35 minutes. Cool in pans on racks 5 minutes. Turn onto racks and cool. Frost and fill with Sour Cream Filling and Creamy Chocolate Glaze.
Sour Cream Filling and Frosting:
2 tablespoons butter, softened
3 1/2 to 4 cups (1 lb. pkg.) confectioners sugar
6 tablespoons dairy sour cream
1 teaspoon vanilla
Directions:
In a small bowl cream butter; gradually blend in sugar. Stir in sour cream and vanilla until smooth and of spreading consistency. Spread thinly between layers and on top and sides of cake. Sufficient to fill and frost a two layer 9" cake. Note: If necessary, 1 or 2 tablespoons of milk may be added to make frosting of more desired consistency.
Creamy Chocolate Glaze:
1 cup (6 oz. pkg.) semi-sweet chocolate pieces
2 tablespoons milk
1/2 cup dairy sour cream
Directions:
In a 1-quart saucepan, over low heat, melt chocolate pieces in milk, stirring constantly. Remove from heat; stir in sour cream. Cool. Use as a glaze over Sour Cream Frosting.
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