Inter-Bike's Café, Biker Recipes July 11 Edition |
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| Friday, 01 July 2011 00:00 | |||
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Greetings everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! ! Ok! Are we having fun yet? We are, Man these awesome Biker recipes keep coming in, so many to try and so many to eat! But it’s a labor of love for sure and speaking of love, checkout Melody and Friends Desserts this Month, they are simply awesome and yummy too! Well have fun and enjoy! Oh! A Happy Birthday wish to my wife Melody, we love you! Happy Birthday! Ride safe and always EAT WELL! Veggies / Salads:BBQ Corn on the CobBy: DeannIngredients1 teaspoon chili powder1/8 teaspoon dried oregano 1 pinch onion powder Cayenne pepper to taste Garlic powder to taste Salt and pepper to taste 1/2 cup butter, softened 6 ears corn, husked and cleaned Directions:Preheat grill for medium-high heat. In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.Garlic Corn on the CobBy: CHRISTIE612Ingredients12 ears corn, husked and cleaned12 tablespoons butter, divided 1/4 cup garlic powder Directions:Preheat grill for medium heat, or preheat your oven to 350 degrees F. Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil. Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally.Grilled Yellow SquashBy: Sarah StephanIngredients4 medium yellow squash1/2 cup extra virgin olive oil 2 cloves garlic, crushed Salt and pepper to taste Directions:Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.Grilled Zucchini and SquashBy: Jay PeasleeIngredients2 zucchini, halved lengthwise and cut in 1/4 inch slices1 summer squash, thinly sliced 3/4 cup butter 1 tablespoon salt 2 tablespoons ground black pepper 2 tablespoons garlic powder Directions: Preheat grill for medium-high heat. Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil. Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender. Squash CasseroleIBy: GayeIngredients5 pounds yellow squash, sliced2 eggs, beaten 1/2 cup margarine 1/4 cup white sugar 2 tablespoons chopped onion salt and pepper to taste 1 cup dry bread crumbs Directions:Preheat oven to 350 degrees F. In a large saucepan over medium heat cover squash with water and cook until tender, about 10 minutes; drain and mash. To the squash add eggs, margarine, sugar, onion, salt and pepper. Mix well and transfer to a 2 quart casserole dish. Sprinkle bread crumbs on top. Bake for 20 to 25 minutes.Yellow Squash and Corn CasseroleBy: JULIAJOHNSONIngredients2 eggs1 (11 ounce) can cream-style corn 1/4 cup grated Parmesan cheese 1/4 cup vegetable oil 2 tablespoons white sugar 1/4 teaspoon minced garlic 1/4 teaspoon ground black pepper 1/4 cup chopped onions 2 cups sliced yellow squash 1/2 cup biscuit baking mix Directions:Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.PotatoesBy: Wanda HoloubekIngredients4 cups frozen cubed hash brown potatoes, thawed1/2 cup chopped celery 1/2 cup chopped green pepper 1/3 cup butter or margarine, melted 2 tablespoons finely chopped onion 1 tablespoon minced fresh parsley 1 teaspoon salt Directions:Combine all of the ingredients. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Fold foil around the potato mixture and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until the potatoes are tender.July’s Recipes:Tangy Garlic SteakBy: BeavIngredients4 pounds beef sirloin steaks, at least 3/4 inch thick1 (16 ounce) bottle Italian salad dressing 2 tablespoons Worcestershire sauce 2 tablespoons minced garlic 1 teaspoon olive oil salt and pepper to taste Directions:Score the steaks lightly on both sides using a sharp knife. Place in a shallow baking dish. Pour the Italian dressing and Worcestershire sauce over them, and sprinkle with garlic. Rub the marinade into the steaks using the back of a spoon or fork. Turn steaks over, and repeat on the other side. Marinate in the refrigerator for 2 to 24 hours. Preheat a grill to medium-high heat. Oil the grate lightly with a paper towel dipped in olive oil. Grill steaks for about 6 minutes per side, or to desired doneness. Season with salt and pepper to taste before serving.Beer and Brown Sugar Steak MarinadeBy: Craig JonesIngredients2 (16 ounce) beef sirloin steaks1/4 cup dark beer 2 tablespoons teriyaki sauce 2 tablespoons brown sugar 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Directions:Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.Ginger SteakBy: GORDONSTONEIngredients4 (8 ounce) beef sirloin steaks, at least 3/4 inch thick2 tablespoons soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 tablespoon prepared yellow mustard 1 teaspoon lemon juice Directions:Preheat the oven's broiler or BBQ Grill. In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth. Place the steaks on a broiling pan, and pour 1/4 of the mixture over each one. Massage into the meat. Broil the steaks for 5 minutes, then turn over and cook to your desired degree of doneness.Beer SteakBy: neiIngredients4 (1/2 pound) rib-eye steaks, or steak of choice2 tablespoons sea salt 2 tablespoons lemon pepper 2 (12 fluid ounce) cans or bottles beer of choice Directions:Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours. Preheat grill for high heat. Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.Nothin' But A Hound DogsBy: Judy NixIngredients1/2 pound ground beef2 tablespoons chopped onion 3/4 cup ketchup 1/4 cup water 1 1/2 teaspoons Worcestershire sauce 3/4 teaspoon chili powder 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper 8 frankfurters, cooked 8 hot dog buns, split Directions:In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, water, Worcestershire sauce, chili powder, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture reaches desired thickness. Place hot dogs in buns; top each with about 2 tablespoons beef mixture.Hot Dog SauceBy: LEMASTERS16Ingredients2 1/2 pounds lean ground beef1 cup water 1/2 cup tomato sauce 1/3 cup ketchup 1/2 tablespoon salt 1/2 tablespoon pepper 1 tablespoon white sugar 1 tablespoon chili powder Crushed red pepper flakes to taste Directions:Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.Hot Dog SauceBy: GOGOBLUESIngredients1 pound ground beef chuck1 onion, finely chopped 3 cloves garlic, minced 1/2 cup ketchup 1/4 cup barbeque sauce 1 tablespoon chili powder 2 tablespoons prepared yellow mustard 1/2 teaspoon ground black pepper 2 teaspoons salt, or to taste 2 teaspoons ground cumin 1 tablespoon Worcestershire sauce 1 pinch crushed red pepper flakes 1 cup water Directions:Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes. Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.Hot Dog SauceBy: Joan ZaffaryIngredients2 tablespoons butter1 pound lean ground beef 1 onion, chopped 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 tablespoon paprika 2 tablespoons chili powder Directions:In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain. Stir in salt, pepper, paprika and chile powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.Grilled Chicken BurgersBy: TeriIngredients1 onion, chopped2 teaspoons minced garlic 1 red bell pepper, chopped 1 cup fresh sliced mushrooms 1 tomato, seeded and chopped 2 carrots, chopped 2 pounds ground chicken 1 egg 1/2 cup fresh bread crumbs 1 tablespoon Old Bay ™ Seasoning kosher salt to taste black pepper to taste Directions:Preheat an outdoor grill for medium heat and lightly oil grate. Lightly spray a sauté pan with cooking or oil spray over medium heat. Sauté the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely. In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties. Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.Buffalo Chicken Burgers with Blue Cheese DressingBy: MELXCLOUDIngredients1/4 cup light sour cream1/4 cup reduced fat blue cheese crumbles 1/4 teaspoon Worcestershire sauce 1 1/2 pounds ground chicken 1/4 cup hot pepper sauce 1/2 teaspoon celery salt (optional) 1/4 teaspoon poultry seasoning 1/2 teaspoon paprika 1 pinch cayenne pepper, or to taste 1 tablespoon hot pepper sauce 4 Kaiser rolls, split 4 leaves iceberg lettuce 1/2 cup diced celery Directions:Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.Honey Grilled ChickenBy: JLD0822Ingredients2 tablespoons butter or margarine1 clove garlic, chopped 1/3 cup honey 1 tablespoon lemon juice 4 skinless, boneless chicken breast halves Directions:Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.Maple Apple Chicken BurgersBy: tamiwaskiIngredients1/4 cup mayonnaise2 tablespoons real maple syrup 1 tablespoon Dijon mustard Canola oil 1 onion, sliced 1 Granny Smith apple - peeled, cored, and chopped 1 pound ground chicken 2 tablespoons real maple syrup 1 teaspoon Italian seasoning 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper 6 tablespoons canola oil, divided 6 hamburger buns, split Directions:Make the 'secret sauce' by whisking the mayonnaise, 2 tablespoons maple syrup, and the Dijon mustard together in a small bowl; set aside. Heat 2 tablespoons canola oil in a skillet over medium heat; cook and stir the onion and about half the chopped apple in the hot oil until soft, 7 to 10 minutes. Set aside. Mix the remaining uncooked apple, the ground chicken, 2 tablespoons maple syrup, Italian seasoning, egg, salt, and pepper together in bowl. Shape the burger mixture into 6 balls; the mixture will be loose, but that is okay. Heat 1 tablespoon canola oil in a large skillet over medium heat. Place one of the balls into the hot oil and flatten with the back of spoon to create a patty. Cook until slightly brown on one side and then flip and cook the other side until cooked through, 5 to 7 minutes per side; repeat for each portion. To assemble, place the chicken burgers on buns; top with the grilled apple and onions. Pour some secret sauce over the top of each burger. More secret sauce can be served on the side if desired.Basil Turkey BurgersBy: Carolyn BixenmannIngredients1/4 cup fat-free mayonnaise2 tablespoons minced fresh basil, divided 1/4 cup fat-free milk 2 tablespoons finely chopped onion 1 tablespoon dry bread crumbs 1/8 teaspoon salt 1/8 teaspoon pepper 3/4 pound lean ground turkey 4 hamburger buns, split 4 lettuce leaves 1 large tomato, sliced Directions:In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving. Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink and a thermometer reads 165 degrees F. Serve on buns with lettuce, tomato and basil mayonnaise.Spicy Turkey BurgersBy: Mavis DimentIngredients1/2 cup chopped onion2 tablespoons reduced-fat plain yogurt 1 tablespoon snipped fresh dill 1 1/2 teaspoons hot pepper sauce 1/2 teaspoon salt 1 garlic clove, minced 1 pound lean ground turkey 4 Kaiser rolls, split 4 lettuce leaves 4 tomato slices Directions:In a large bowl, combine the onion, yogurt, dill, hot pepper sauce, salt and garlic. Crumble turkey over mixture; mix well. Shape into four patties, each about 3/4 in. thick. Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until no longer pink. Serve on rolls with lettuce and tomato.Grilled Italian Sausage SandwichesBy: carinaIngredients4 (4 ounce) links hot Italian sausage1 red bell pepper, halved and seeded 1 small onion, peeled and cut in half crosswise 2 teaspoons olive oil Salt and pepper to taste 1 tablespoon olive oil 4 (6 inch) sandwich rolls, split and toasted Directions:Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.Sausage, Pepper, and Onion SandwichesBy: wannabe chefetteIngredients5 pounds Italian sausage links2 (28 ounce) cans whole peeled tomatoes 1 (28 ounce) can crushed tomatoes 1 (29 ounce) can tomato sauce 1/4 cup grated Parmesan cheese 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon white sugar 1 tablespoon onion powder 4 large green bell peppers, thickly sliced 3 large onions, thickly sliced 25 (6 inch) Italian-style hoagie buns Directions:Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings. Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, green peppers, and onions. Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.Flank Steak BarbecueSubmitted by: Bayrunner 47, FL.Ingredients1/4 cup soy sauce2 tablespoons distilled white vinegar 3 tablespoons honey 1 1/2 teaspoons garlic powder 1 1/2 teaspoons ground ginger 1 green onion, thinly sliced 3/4 cup vegetable oil 1 (1 1/2-pound) flank steak Directions:Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside. Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain. While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.Desserts from Melody:Melody’s Sweet Summer Berry DessertIngredients1 (12 ounce) container frozen whipped topping, thawed1 (5 ounce) can sweetened condensed milk 2 cups fresh blueberries 2 cups chopped fresh strawberries 2 cups fresh raspberries fresh mint leaves for garnish Directions:In a bowl, mix the frozen whipped toping and sweetened condensed milk. Gently fold in 1 3/4 cup blueberries, 1 3/4 cup strawberries, and 1 3/4 cup raspberries. Top with remaining blueberries, strawberries, and raspberries. Garnish with mint, and chill until ready to serve.Triple Berry Peach PieIngredientsFor the Pie:1 pastry for a 9 inch double crust pie 1 egg white, lightly beaten 3 fresh peaches - peeled, pitted and sliced 1 pint fresh strawberries, hulled and large berries cut in half 1 pint fresh blueberries 2 (6 ounce) containers fresh raspberries 1/3 cup all-purpose flour 3 tablespoons cornstarch 1/2 cup brown sugar 1/2 cup white sugar 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons butter, cut into small pieces For the Topping: 1 teaspoon ground cinnamon 1 tablespoon white sugar Directions:Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white. Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter. Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips. Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.Berry CompoteBy: AmeliaIngredients1 pint strawberries, quartered1 pint blueberries, rinsed and drained 1 pint fresh blackberries, rinsed and drained 1 pint fresh raspberries 1 pint red currants 1 tablespoon white sugar 3 tablespoons chopped fennel greens Directions:In a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.Strawberry Twinkie DessertBy: CaIngredients4 cups sliced fresh strawberries1 (18.75 ounce) can ready-to-use strawberry glaze 8 Twinkies 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) container frozen whipped topping, thawed Directions:Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish. In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.Berry Cheese PieBy: Mrs. C. FlorkewiczIngredients1 pint fresh strawberries, sliced, divided1 tablespoon lemon juice 2/3 cup sugar, divided 1 (8 ounce) package cream cheese, softened 1 teaspoon grated lemon peel 1 (9 inch) graham cracker crust 2 tablespoons cornstarch 3 drops red food coloring (optional) 1 pint fresh blueberries Directions:In a bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a mixing bowl, combine cream cheese, lemon peel and remaining sugar. Spread into the crust. In a saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; boil and stir for 2 minutes. Stir in food coloring if desired. Cool slightly. Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours.Sweet SmoothiesBy: Soup Lover-SueIngredients2 cups cranberry juice2 cups strawberries 1 cup blueberries 1 cup watermelon chunks 1 banana 2 fresh figs Directions:Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.Berry FruitBy: faulknorIngredients1 cup fresh strawberries, hulled and quartered lengthwise1 cup fresh blueberries 1 cup fresh blackberries 1 cup fresh raspberries 1 teaspoon white sugar Directions:Mix strawberries, blueberries, blackberries, and raspberries together in a bowl. Sprinkle with sugar.DON'T FORGET TO VISIT MY WEB SITE AT http://www.chef-fatboy.com to buy my biker cook books!
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