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Chicken with Simplified Mole Sauce

Chicken with Simplified Mole Sauce

Submitted by: Cutie Chef
Added on: Jan 13th, 2011
Rating:
5
Traditional mole sauces contain a frightening number of ingredients - although not always chocolate - but an excellent mole can be made with far fewer. A mix that includes all four dried chile varieties makes the flavor of the sauce more complex and intriguing, though it will still be satisfying ..
Kid-friendly Chicken with Mole Sauce (Gluten & Dairy free)

Kid-friendly Chicken with Mole Sauce (Gluten & Dairy free)

Submitted by: Inspiredeats
Added on: May 28th, 2013
Rating:
5
This kid-friendly Mole sauce leaves out the peppers and pumpkin seeds, and relies on peanut butter to give a toasty flavor to the sauce. Ready in just about 40 minutes, this is a quick approach to the more complicated Mole sauce and is gluten and dairy free! You can read more about our favorite Mole ..
Matcha Mar-TEA-ni

Matcha Mar-TEA-ni

Submitted by: My Matcha Life
Added on: Dec 16th, 2015
Rating:
0
Actress Nia Peeples and Calli O’Brien continue the fun with the world’s healthiest cocktail: a Matcha Martini.
Ole'! Macaroni & Creamy Cheese Sauce!

Ole'! Macaroni & Creamy Cheese Sauce!

Submitted by: LadyGourmet
Added on: Jul 18th, 2011
Rating:
5
This dish is very delicious with a burst of flavors! Enjoy with Lots and Lots of Love!! Ciao Bella, Catherine xo
Shrimp spread mold

Shrimp spread mold

Submitted by: momma
Added on: Dec 5th, 2014
Rating:
0
One of our favorite old-time appetizer favorites is a shrimp spread which we usually use a jello mold to shape, hence the name. It’s chock-full of nummy stuff, including, of course, shrimp!! Since I’m not making Thanksgiving dinner this year, my daughter, son and I are bringing along all the ..
Grammy's CRAWnberry Jello Mold - Raw Living Cuisine

Grammy's CRAWnberry Jello Mold - Raw Living Cuisine

Submitted by: Rawfully Tempting
Added on: Nov 4th, 2011
Rating:
0
Thanksgiving has always been one of my favorite holidays. In memory of my Mom, who passed recently,I created this raw version of her FAMOUS Cranberry Jello Mold. It really was an outrageously delicious dish, however, loaded with lots of serious junk, including artificial coloring and flavoring, not ..
Skillet Mussels and Clams with Chorizo

Skillet Mussels and Clams with Chorizo

Submitted by: Naomi
Added on: Oct 4th, 2010
Rating:
0
A wonderful way with mussels ideal for a speedy supper mussels with chorizo.
Shrimp Satay with Peanut Dipping Sauce

Shrimp Satay with Peanut Dipping Sauce

Submitted by: Umberto
Added on: Oct 4th, 2010
Rating:
5
This calls for wooden (or bamboo) skewers. If you have never used them, they really won't burn if you soak them.
Grilled Asparagus Soup

Grilled Asparagus Soup

Submitted by: Jenn
Added on: Oct 5th, 2010
Rating:
4
Delicious!!! I used chicken broth as I thought the vegetable may be too bland. I also tossed my asparagus in a zip lock bag, poured some olive oil over it, sprinkled with salt, pepper and garlic and let it maranade a while before grilling. That alone is amazing!
Sweet Potato and Ginger Soup

Sweet Potato and Ginger Soup

Submitted by: Dina
Added on: Oct 5th, 2010
Rating:
5
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Grilled Tomato and Onion Soup with Toasted Parmesan Croutons

Grilled Tomato and Onion Soup with Toasted Parmesan Croutons

Submitted by: Cutie Chef
Added on: Oct 5th, 2010
Rating:
5
I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.
Meatballs on a Stick

Meatballs on a Stick

Submitted by: Barbie Cooking
Added on: Oct 5th, 2010
Rating:
0
At most parties that have appetizers, one that most parties have is a little meatball that has a tooth pick stuck in them. In the past the meat was beef but now it can be ground sausage, lamb, turkey or chicken. The last party I went to had all of them. The different ones were all in the same bowl ..
New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

New York Strip Steaks with Crushed Garlic and Tennessee Barbecue Sauce

Submitted by: Maria Bella
Added on: Oct 5th, 2010
Rating:
0
Thin ones, thick ones. Using direct heat, indirect heat, an open lid, a closed lid...I’ve tried every combination. When I finally put the elements together in the right way and sat down to a tender steak with a seared, caramelized surface and a rosy red interior where specks of milky fat had ..
New York Steaks with Blue Cheese Butter

New York Steaks with Blue Cheese Butter

Submitted by: Emily
Added on: Oct 6th, 2010
Rating:
0
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring ..
Last Minute Rib-Eye Steaks

Last Minute Rib-Eye Steaks

Submitted by: Peaches
Added on: Oct 6th, 2010
Rating:
5
This was a nice rub for steaks. I let the steak sit for about 15 minutes after I added the rub to let the flavor soak in a little bit. Made a great rib-eye with baked potato and salad.
Bone-In Rib-Eye Steaks with Herbed Potato Salad

Bone-In Rib-Eye Steaks with Herbed Potato Salad

Submitted by: Elisia
Added on: Oct 6th, 2010
Rating:
5
Rib eye steaks are simply one of the juiciest and tender steaks available. While being quick to grill, dinner can be ready in a flash.
Rib-Eye Steaks with Tomato Harissa

Rib-Eye Steaks with Tomato Harissa

Submitted by: Debbi
Added on: Oct 6th, 2010
Rating:
0
Harissa is a spicy North African condiment made from chilli, garlic, coriander, and oil, typically served with couscous. Here we’ve blended it with complementary flavours to make it milder and particularly suitable for well-marbled steaks.
T-Bone Steaks with Eggplant Caponata

T-Bone Steaks with Eggplant Caponata

Submitted by: CookieChef
Added on: Oct 6th, 2010
Rating:
0
One of the best tasting cuts of Beef Steak available is the T Bone Steak. It's actually two steaks in one, the larger portion on the bone is the Strip steak, and the smaller side is the Tenderloin.
Giant T-Bone Steaks with Lone Star Rub

Giant T-Bone Steaks with Lone Star Rub

Submitted by: Breadman
Added on: Oct 6th, 2010
Rating:
0
The best way to cook a t bone steak is by grilling it. Start by placing it over direct flame and then flipping it every 5 minutes to make sure that it does not burn. Cook the the wellness desired.
Filet Mignon with Lemon-Parsley Butter

Filet Mignon with Lemon-Parsley Butter

Submitted by: Gina2
Added on: Oct 6th, 2010
Rating:
5
Maybe not a traditional Cinco De mayo dish... however 26 years ago this was the day I asked my wife to marry me, and she likes filet mignon. The parsley butter provides a bright flavor to the savory filet...
Porterhouse Steaks with Sun-Dried Tomato Pesto

Porterhouse Steaks with Sun-Dried Tomato Pesto

Submitted by: Naomi
Added on: Oct 6th, 2010
Rating:
0
I love steak (esp on the grill)and am always on the look out for recipes. This comes off a BBQ/grilling website and is very good. The pesto adds a nice topping flavor to the grilled steaks. I have done these on the countertop grill and on the campfire also with no change.
Carne Asada Fajitas

Carne Asada Fajitas

Submitted by: Barbie Cooking
Added on: Oct 6th, 2010
Rating:
5
Great on the grill as a steak or fajitas. Leave whole while grilling to maintain juices.
Flank Steak with Dried Mushroom Magic

Flank Steak with Dried Mushroom Magic

Submitted by: Laura
Added on: Oct 6th, 2010
Rating:
5
Get ready for something fabulous. Steak and mushrooms. Grilled flank steak that is, and assorted mushrooms dry sautéed first, then sautéed with butter, shallots, and cooked down in a red wine reduction. If you don't want to navigate between the stovetop and the grill, you can make the ..
Chicago-Style Hot Dogs

Chicago-Style Hot Dogs

Submitted by: Christina
Added on: Oct 7th, 2010
Rating:
5
The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!
Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

Chile-Rubbed Flatiron Steaks with Chipotle-Red Pepper Sauce

Submitted by: Christina
Added on: Oct 7th, 2010
Rating:
5
Here’s a delicious, Mexi-inspired steak just in time for grilling season! New York strip steaks or rib-eyes would be a good substitute if you can’t find flatiron steaks (adjust the cooking time to the size of steak you use). Flatiron steaks are best cooked to medium-rare and sliced across the ..
Bacon and Swiss Burgers

Bacon and Swiss Burgers

Submitted by: CookieChef
Added on: Oct 7th, 2010
Rating:
5
I came up with this when we wanted something other than regular hamburgers.
Cheeseburger of Champions

Cheeseburger of Champions

Submitted by: Gina2
Added on: Oct 7th, 2010
Rating:
5
Act like you've been there before. Vince Lombardi said it about the end zone but it applies to the grill zone, too. Be professional. Just like the pros, a great griller should have a "game face." Translation: No crazy flips in either zone. As a general rule, most foods need to be ..
Double-Decker Mushroom Beef Burgers

Double-Decker Mushroom Beef Burgers

Submitted by: Dina
Added on: Oct 7th, 2010
Rating:
5
Make your mince go further with the tasty addition of mushrooms. Not only does it cut on fat and calories, but also your pound! A really good way to get fussy kids to eat well!
Hollywood Cheeseburgers with Mushrooms and Brie

Hollywood Cheeseburgers with Mushrooms and Brie

Submitted by: Orchid
Added on: Oct 7th, 2010
Rating:
0
The only thing better than a cheeseburger is one made with melted brie and served on sourdough bread. It is a gourmet twist on an old favorite that is sinfully good.
Sirloin Steak with Pizzaiola Sauce

Sirloin Steak with Pizzaiola Sauce

Submitted by: Cooking Fab
Added on: Oct 8th, 2010
Rating:
4
Try this recipe for a melt-in-the mouth steak with simple Italian sauce
Argentine Beef Tenderloin Sandwiches with Roasted Peppers and Sweet Onions

Argentine Beef Tenderloin Sandwiches with Roasted Peppers and Sweet Onions

Submitted by: 123Chef
Added on: Oct 8th, 2010
Rating:
0
The 'tender' in the name of this sandwich refers to the ease with which you can sink your teeth into it. The cut of pork is actually boneless loin, 'tenderized' with a meat mallet. Serve these monster sandwiches with sliced tomato, sweet onion and lettuce.
Hot Tenderloin Sandwiches

Hot Tenderloin Sandwiches

Submitted by: Chef Ria
Added on: Oct 8th, 2010
Rating:
0
These seem to be an Indiana thing -- and I can't tell you how much I miss being able to get one in any sandwich place, like you can back in Indiana. I've never seen them anywhere else. Serve these on hamburger buns (they're a lot bigger than the bun) with slices of fresh, homegrown, ..
Spinach-Stuffed Beef Tenderloin with Horseradish Sauce

Spinach-Stuffed Beef Tenderloin with Horseradish Sauce

Submitted by: Chi Town Kitchen
Added on: Oct 8th, 2010
Rating:
0
I have to admit this recipe of Beef Tenderloin With Horseradish Sauce is on my favorite list. If it is an impressive Main Dish that you require, then this dish is the answer. The Beef Tenderloin With Horseradish Sauce is made with horseradish which is easily available at any grocery store. Try it ..
Barbecued Meatloaf with Shiitake Mushrooms

Barbecued Meatloaf with Shiitake Mushrooms

Submitted by: Cooking Granny
Added on: Oct 8th, 2010
Rating:
5
Fantastic Grill or oven recipe.
Texas Beef Ribs in Tomato-Jalapeno Sauce

Texas Beef Ribs in Tomato-Jalapeno Sauce

Submitted by: Monvile
Added on: Oct 8th, 2010
Rating:
0
If, as I believe, a nation's cuisine is at the core of it's culture, barbecue is as important to the American heritage as is jazz, both festive activities perfected by African Americans in the South. To this day, nothing says "party" like barbecue so it should not be surprising ..
Herb-Crusted Prime Rib with Red Wine Sauce

Herb-Crusted Prime Rib with Red Wine Sauce

Submitted by: Chef Ria
Added on: Oct 11th, 2010
Rating:
0
As you can see from the photo, this method produces a tender, succulent prime rib roast while the garlic and herb crust adds incredible flavor. Prime rib should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick ..
Strip Loin Roast with Creamy Watercress and Tarragon Sauce

Strip Loin Roast with Creamy Watercress and Tarragon Sauce

Submitted by: Allicia
Added on: Oct 11th, 2010
Rating:
0
This is a succulent, elegant roast. If you want a lot of leftovers (they are great for sandwiches), use a seven-pound roast and multiply the seasonings by 1 1/2. Either way, have your butcher trim some of the fat, leaving about 1/4 inch for the best flavor. With this as your entrée, uncork a ..
Grilled Veal Chops with Red Pepper Sauce

Grilled Veal Chops with Red Pepper Sauce

Submitted by: Dina
Added on: Oct 11th, 2010
Rating:
0
These amazing veal chops are perfect for that special occasion.
Veal Chops with Pancetta and Garlic

Veal Chops with Pancetta and Garlic

Submitted by: Cawfee Lady
Added on: Oct 11th, 2010
Rating:
0
An elegant and simple main course.
Lamb Chops with Toasted Curry

Lamb Chops with Toasted Curry

Submitted by: Cutie Chef
Added on: Oct 11th, 2010
Rating:
0
I served these with roasted potatoes and red peppers, but saffron-flecked rice and pomegranate seeds would be just as fitting an accompaniment.
Rosemary Lamb Chops with GriII-Roasted Potatoes

Rosemary Lamb Chops with GriII-Roasted Potatoes

Submitted by: Jenn
Added on: Oct 12th, 2010
Rating:
0
Serve with a green salad and crusty bread.
Lamb Burgers with Oregono, Mint, and Cucumber-Garlic Sauce

Lamb Burgers with Oregono, Mint, and Cucumber-Garlic Sauce

Submitted by: Gina2
Added on: Oct 12th, 2010
Rating:
5
These are decadent. The combination of lamb and beef is good enough but when you add all the herbs and the light and refreshing cucumber sauce in a pita, heavenly.
Lamb Burgers with Sun-Dried Tomatoes, Grilled Eggplant, and Tzatziki Sauce

Lamb Burgers with Sun-Dried Tomatoes, Grilled Eggplant, and Tzatziki Sauce

Submitted by: KillBunny
Added on: Oct 12th, 2010
Rating:
5
Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.
Leg of Lamb with Roasted Garlic and Mint

Leg of Lamb with Roasted Garlic and Mint

Submitted by: Laura
Added on: Oct 12th, 2010
Rating:
0
Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.
Rack of Lamb with Javanese Peanut Sauce

Rack of Lamb with Javanese Peanut Sauce

Submitted by: Panda Girl
Added on: Oct 12th, 2010
Rating:
0
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Rack of Lamb with Roasted-Shallot Vinaigrette

Rack of Lamb with Roasted-Shallot Vinaigrette

Submitted by: Pat Man Kitchen
Added on: Oct 12th, 2010
Rating:
0
Grilled rack of lamb is always a treat. This version showcases the sublime flavor of simply prepared lamb, paired with a vinaigrette that gets its special lift from sweet and smoky grilled shallots.
Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Pork Rib Chops with Memphis Dry Rub and Sassy Barbecue Sauce

Submitted by: Georgia Peach
Added on: Oct 13th, 2010
Rating:
0
Almost every kind of food we eat today, whether it’s pizza from Italy or spring rolls from Vietnam, belongs to another part of the world. We Americans have certainly put our own spin on foods from other places, but is there anything we can truly call our own? Absolutely. Barbecued pork.
Coffee-Crusted Pork Chops with Bourbon Cream Sauce

Coffee-Crusted Pork Chops with Bourbon Cream Sauce

Submitted by: GirlCocoa
Added on: Oct 15th, 2010
Rating:
5
Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. The term evolved into barbecue.
Pita Sandwiches with Pork Cutlets and Tahini Sauce

Pita Sandwiches with Pork Cutlets and Tahini Sauce

Submitted by: Cooking Fab
Added on: Oct 15th, 2010
Rating:
0
Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..
New York Steaks with Avocado and Grilled Corn Salsa

New York Steaks with Avocado and Grilled Corn Salsa

Submitted by: KillBunny
Added on: Oct 6th, 2010
Rating:
0
Delicious sweet grilled steak that will have your friends and family begging for more.
Grilled Pork Burritos with Fresh Tomato Salsa

Grilled Pork Burritos with Fresh Tomato Salsa

Submitted by: NYC Cook
Added on: Oct 19th, 2010
Rating:
0
Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry.
Beer-Bathed Brats with Sauerkraut and Apples

Beer-Bathed Brats with Sauerkraut and Apples

Submitted by: Single Chef
Added on: Oct 19th, 2010
Rating:
5
Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire ..
Skewered Pork and Peppers

Skewered Pork and Peppers

Submitted by: Vicky
Added on: Oct 21st, 2010
Rating:
5
During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing their talent and new recipes to the big cities across the land.
Pork and Mango Skewers with Vietnamese Dipping Sauce

Pork and Mango Skewers with Vietnamese Dipping Sauce

Submitted by: Bizzum Cook
Added on: Oct 21st, 2010
Rating:
0
During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.
Scallop and Hot Italian Sausage Kabobs

Scallop and Hot Italian Sausage Kabobs

Submitted by: Breadman
Added on: Oct 21st, 2010
Rating:
0
Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new ..
Linguine with Hot Italian Sausages

Linguine with Hot Italian Sausages

Submitted by: Zoo Kitchen
Added on: Oct 21st, 2010
Rating:
5
In George Washington’s diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days.
Sausage, Pepper, and Onion Hero Sandwiches

Sausage, Pepper, and Onion Hero Sandwiches

Submitted by: Texan
Added on: Oct 21st, 2010
Rating:
4
Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. ..
Honey-Dijon Glazed Ham and Pineapple Brochettes

Honey-Dijon Glazed Ham and Pineapple Brochettes

Submitted by: Army Mom
Added on: Oct 21st, 2010
Rating:
0
Today many of the best barbecue restaurants stake their reputations on pork.
Mustard-Molasses Glazed Ham

Mustard-Molasses Glazed Ham

Submitted by: GirlCocoa
Added on: Oct 21st, 2010
Rating:
0
Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America.
Pork and Mushroom Skewers with Basil Sauce

Pork and Mushroom Skewers with Basil Sauce

Submitted by: Peaches
Added on: Oct 21st, 2010
Rating:
0
In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It ..
Pork Tenderloin with East-West Barbecue Sauce

Pork Tenderloin with East-West Barbecue Sauce

Submitted by: Laura
Added on: Oct 21st, 2010
Rating:
0
In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, ..
Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Submitted by: Peaches
Added on: Oct 22nd, 2010
Rating:
5
In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not ..
Spice-Rubbed Ribs with Tomato-Tequila Sauce

Spice-Rubbed Ribs with Tomato-Tequila Sauce

Submitted by: NuttyChef
Added on: Oct 22nd, 2010
Rating:
0
You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill.
Barbecued Spareribs with Apple Cider Mop

Barbecued Spareribs with Apple Cider Mop

Submitted by: Dina
Added on: Oct 22nd, 2010
Rating:
5
Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.
Caribbean Spareribs

Caribbean Spareribs

Submitted by: Cawfee Lady
Added on: Oct 22nd, 2010
Rating:
5
What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or ..
Country-Style Pork Ribs with Ancho Barbecue Sauce

Country-Style Pork Ribs with Ancho Barbecue Sauce

Submitted by: Jenn
Added on: Oct 22nd, 2010
Rating:
5
What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth.
Pepperoni Pizzas

Pepperoni Pizzas

Submitted by: Caroline B
Added on: Oct 22nd, 2010
Rating:
0
What to look for in Pork? The color and firmness of the meat are the best indicators of quality. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should ..
Pork Burger "Sliders" with Roasted Onion Relish

Pork Burger "Sliders" with Roasted Onion Relish

Submitted by: Caroline B
Added on: Oct 25th, 2010
Rating:
5
What to look for in Pork? The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.
Grilled Pork Shoulder Stew

Grilled Pork Shoulder Stew

Submitted by: Cooking Granny
Added on: Oct 25th, 2010
Rating:
0
What to look for in Pork? The color and firmness of the meat are the best indicators of quality. Look for light to reddish pink meat. Avoid anything really pale or grayish. The fat should be creamy white and smooth. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or ..
Sweet Chili-Mustard Chicken Salad with Toasted Almonds

Sweet Chili-Mustard Chicken Salad with Toasted Almonds

Submitted by: CookieChef
Added on: Oct 25th, 2010
Rating:
5
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results.
Shredded Barbecue Chicken Sandwiches

Shredded Barbecue Chicken Sandwiches

Submitted by: Georgia Peach
Added on: Oct 25th, 2010
Rating:
0
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind ..
Hurry Up I'm Hungry Chicken Breasts

Hurry Up I'm Hungry Chicken Breasts

Submitted by: Smiley Day
Added on: Oct 25th, 2010
Rating:
5
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind ..
Thin-Crusted Pizzas with Yesterday’s Grilled Chicken

Thin-Crusted Pizzas with Yesterday’s Grilled Chicken

Submitted by: Xeno
Added on: Oct 25th, 2010
Rating:
5
When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you ..
Barbecued Chicken Pizzas with Smoked Gouda and Chives

Barbecued Chicken Pizzas with Smoked Gouda and Chives

Submitted by: Maria Bella
Added on: Oct 25th, 2010
Rating:
5
When Is It Done? Most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe ..
Blue Cheese Caesar Salad with Grilled Chicken

Blue Cheese Caesar Salad with Grilled Chicken

Submitted by: Monvile
Added on: Oct 25th, 2010
Rating:
5
When Is It Done? Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you don’t have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.
Southwest Chicken and Poblano Burritos

Southwest Chicken and Poblano Burritos

Submitted by: Breadman
Added on: Oct 26th, 2010
Rating:
0
What to look for in Chicken? Any chickens you buy should have skins that fit their bodies well, not spotty or shriveled or too far overlapping. The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, ..
Beer Can Chicken with Rosemary and Thyme

Beer Can Chicken with Rosemary and Thyme

Submitted by: Cristal
Added on: Oct 26th, 2010
Rating:
5
Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. So ..
Cornish Game Hens with Garlic-Mint Butter

Cornish Game Hens with Garlic-Mint Butter

Submitted by: Faerie Chef
Added on: Oct 26th, 2010
Rating:
5
By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled food its unique appeal.
Turkey Burgers with Creamy Cucumber Relish

Turkey Burgers with Creamy Cucumber Relish

Submitted by: Jasmina
Added on: Oct 26th, 2010
Rating:
0
Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly. By keeping the lid closed as much as ..
Turkey Burgers with Sweet and Sour Pepper Relish

Turkey Burgers with Sweet and Sour Pepper Relish

Submitted by: Laura
Added on: Oct 26th, 2010
Rating:
0
Sear bone-in chicken pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. Once the chicken pieces have a nice golden brown color on all sides, move them over indirect heat, where they will roast evenly.
Whole Roasted Turkey Breast with Sage and Prosciutto

Whole Roasted Turkey Breast with Sage and Prosciutto

Submitted by: Basilico
Added on: Oct 27th, 2010
Rating:
5
Sear bone-in poultry pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled ..
Smoked Barbecued Turkey

Smoked Barbecued Turkey

Submitted by: Peaches
Added on: Oct 27th, 2010
Rating:
5
Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. I’ve ..
Hoisin Barbecued Duck

Hoisin Barbecued Duck

Submitted by: Cristal
Added on: Oct 27th, 2010
Rating:
0
By keeping the lid closed as much as possible, you will capture the smokiness that gives grilled food its unique appeal.
Penne Pasta with Grilled Duck, Tomatoes, and Mushrooms

Penne Pasta with Grilled Duck, Tomatoes, and Mushrooms

Submitted by: Sara Joe
Added on: Oct 27th, 2010
Rating:
5
Back home, you fire up the coals, taking great delight in the blazing heat. You scatter the raw chicken pieces on the grate and begin a male ritual that has survived countless generations. You flip his food. You figure you are not really grilling unless you are poking the food and turning it over ..
Seared Sea Scallops with Sweet and Spicy Dipping Sauce

Seared Sea Scallops with Sweet and Spicy Dipping Sauce

Submitted by: Cooking Bird
Added on: Oct 27th, 2010
Rating:
0
You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter. And if oysters are your thing, buy the largest ones you can. They will be the most succulent hot off the grill.
Shrimp with "Ooo-Wee" Rémoulade

Shrimp with "Ooo-Wee" Rémoulade

Submitted by: Panda Girl
Added on: Oct 27th, 2010
Rating:
0
If you follow along, I can’t necessarily promise you the sound of waves lapping on the shore or the feel of tropical breezes over your skin, but your fish will taste great and you will be well on your way to a little culinary vacation in your own backyard.
Grilled Shrimp with Mexican Salsa

Grilled Shrimp with Mexican Salsa

Submitted by: KillBunny
Added on: Oct 27th, 2010
Rating:
0
Five keys to prevent sticking: high heat, a clean grate, a little oil, a lot of patience and good timing.
Shrimp Tacos with Poblano-Avocado Salsa

Shrimp Tacos with Poblano-Avocado Salsa

Submitted by: Umberto
Added on: Oct 27th, 2010
Rating:
0
It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster.
Tangerine Lobster Tails

Tangerine Lobster Tails

Submitted by: Chef Cracks
Added on: Oct 27th, 2010
Rating:
0
You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter.
Soft Tacos with Halibut, Guacamole, and South American Slaw

Soft Tacos with Halibut, Guacamole, and South American Slaw

Submitted by: DaisyDoo
Added on: Oct 27th, 2010
Rating:
0
To grill the fish just right, so it is full of flavor and it doesn’t stick or break apart on the grate, requires a little finesse. The secrets to success aren’t difficult, but they make a huge difference. For example, it seems so obvious to me now, but it took a griller in Baja to teach me about ..
Halibut with Grill-Roasted Lemon and Caper Dressing

Halibut with Grill-Roasted Lemon and Caper Dressing

Submitted by: Naomi
Added on: Oct 27th, 2010
Rating:
0
If you find two fish with similar textures cut into similar portions, you can replace one for the other in almost any grilling recipe.
Grilled Salmon and Smoky Tomato-Chipotle Sauce

Grilled Salmon and Smoky Tomato-Chipotle Sauce

Submitted by: Cali Chef
Added on: Oct 27th, 2010
Rating:
0
Another consideration for the grill is the amount of natural oils in fish...the more the better, as in salmon, bluefish, and mackerel. Not only are the oils healthy, but they keep fish moist as it cooks, basting it from within.
Grilled Salmon with Green Goddess Dressing

Grilled Salmon with Green Goddess Dressing

Submitted by: Cooking Bird
Added on: Oct 27th, 2010
Rating:
0
Several whole fish lend themselves to grilling, and every professional chef knows a larger piece of fish is more likely to retain its juiciness, though the really big ones are a little cumbersome to turn, so I recommend looking for those that are smaller than two pounds.
Cedar-Planked Salmon with Honey-Lime Dressing

Cedar-Planked Salmon with Honey-Lime Dressing

Submitted by: Debbi
Added on: Oct 27th, 2010
Rating:
5
Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish. Whole fish should have red, moist gills and reflective skin.
Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa

Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa

Submitted by: Gillian
Added on: Oct 27th, 2010
Rating:
0
Freshness: The flesh should look bright and glistening. It should be firm and elastic to the touch, and it should smell like fresh seawater, not like fish.
Red Snapper Veracruz Style

Red Snapper Veracruz Style

Submitted by: B&B Wife
Added on: Oct 28th, 2010
Rating:
0
Keys to prevent sticking: Preheat the grill on high for ten minutes to get it hot, really hot. Fish comes off the grate after a delicate crust of caramelization develops between the flesh and grate. That requires heat, usually high heat. Use a brass-bristle brush to get the grate really clean. Coat ..
Sea Bass with Roasted Pepper Vinaigrette

Sea Bass with Roasted Pepper Vinaigrette

Submitted by: Yolanda
Added on: Oct 28th, 2010
Rating:
0
Refrigerate fish and seafood as soon as you can. In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, ..
Seared Sea Bass with Green Pea Sauce

Seared Sea Bass with Green Pea Sauce

Submitted by: Barbie Cooking
Added on: Oct 28th, 2010
Rating:
5
Some fillets look completely boneless, but if you run a fingertip over their surface you might feel the ends of tiny bones [called pin bones], which must be removed. Use needle-nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle [towards ..
Swordfish Steaks with Watercress Sauce

Swordfish Steaks with Watercress Sauce

Submitted by: NYC Cook
Added on: Oct 28th, 2010
Rating:
0
Oysters, clams, and mussels must be alive when you buy them. Their shells should be tightly closed. Live mussels sometimes gape open ever so slightly, but they should close right away when you tap on them.
Smokehouse Almond-Crusted Ruby Red Trout Fillets

Smokehouse Almond-Crusted Ruby Red Trout Fillets

Submitted by: Josey
Added on: Oct 28th, 2010
Rating:
0
In a world where you have time and energy to spare, you would take the fillets and steaks out of their packaging, sit them on top of some crushed ice in a bowl, cover them with plastic wrap to prevent them absorbing other aromas in the refrigerator, and replace the ice before it melts. But ..
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