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Grilling and BBQ Recipes
Grilled Teriyaki Mahi Mahi with Mango Salsa
"From Weber's Big Book of Grilling. Marinates 30 minutes. Excellent!!"
Grilling and BBQ Recipes
Delicious Raspberry Glazed Grilled Chicken
"This is a delicious raspberry chicken that my sister ALWAYS asks me to make for her! It's quick and easy... under half an hour to make! The berries bring a very tasty flavor to the chicken! I usually serve this with a raspberry vinaigrette salad!"
Grilling and BBQ Recipes
Cod Fish Grilled in Foil
"This is a red lobster copycat that I thought would be nice."
Grilling and BBQ Recipes
Grilled Flat Iron Steak
"I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat."
Grilling and BBQ Recipes
Armenian Herb Marinade Grilled Chicken Breasts
"This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)"
Grilling and BBQ Recipes
Grilled Chicken, Arugula, Blue Cheese Pizza
"Fast, healthy and delicious! A new take on pizza."
Grilling and BBQ Recipes
Southwestern Grilled Chicken With Lime Butter
"This one is by - Robert Del Grande. Hope you enjoy it!!!"
Grilling and BBQ Recipes
Grilled Portobellos With Pesto, Tomatoes and Feta
"Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping."
Grilling and BBQ Recipes
Chicken Satay Kabobs
"Thai style chicken kabob. These are very flavorful when marinated overnight."
Grilling and BBQ Recipes
Grilled Lobster
Serve with melted butter in dunking bowls and lemon wedges.
Grilling and BBQ Recipes
Grilled Chicken Breast with Spicy Pineapple Mango Salsa
"Nice hot grilled chicken with ice cold Salsa is a great way to enjoy a hot summer night! Don't like chicken try this salsa with Chips, Tuna,Top a salad or whatever your heart desires."
Grilling and BBQ Recipes
Grilled Peaches with Whipped Cream and Caramel
"Epicurious had this posted from Bon Appetit August 2003 Carey Paquette, Arlington, VA Too Busy To Cook? I did add my touch to it! Just in time for summer peaches."
Grilling and BBQ Recipes
Grilled Bourbon Buffalo Chicken
"Wonderful plate full of fresh veggies and salad greens topped with deliciously seasoned and slightly spicy grilled chicken breast. Another supper that will keep Mama out of the kitchen! Revised from “Grill Power” by Holly Rudin-Braschi NOTE: PLAN AHEAD: Needs to marinate for 20 minutes to overnight!"
Grilling and BBQ Recipes
Margaritas and Shrimp All Around
"First prepare the Margarita and put in the refrigerator to keep cold, then work on the shrimp. The recipe works best if you sample the margarita as you prepare the spicy shrimp. Be sure to leave at least a 1/4 cup for the shrimp or you will have to make more margaritas. Depending on how much you have sampled you may want someone else to tend to the grill. And, as always, don't skimp on the quality of tequila. Oh, and the shrimp is phenomenal!"