Hellman's smokin' grilled pork chops Blend first five ingredients. Reserve 1/4 cup; set aside. Grill or broil pork, brushing with 1/4 cup of the mayonnaise mixtu...
Sweet onion salsa combine the above, cover and chill at least 2 hours.
great over freshly prepared fish.
...
Grilled eggplant towers with tomatoes and mozzerella Heat your grill to medium.
Places the eggplant slices on a large baking sheet. Brush oil over the slices. Season with salt an...
"betty crocker's" fresh tomato salsa Mix all ingredients.
Author's Notes: Here is the all-purpose southwestern favorite. This simple
salsa is unbeatab...
Grilled tex-mex checiken and beef kabobs Marinade: Whisk all ingredients together in mixing bowl.
Combine chicken breasts and marinade in shallow glass dish. Add 2/...
Broiled fresh tuna with salsa *Use 1-1/2 to 2 peppers if a milder flavor salsa is desired.
SALSA: Mix together the tomatoes, onions, peppers, orange ...
Basturma (georgian pomegranate marinated grilled lamb) Cut the lamb into 1 1/2-inch cubes, trimming off excess fat or sinew. (Leave a little fat intact.) Prepare the marinade. To ...
Hot salsa Put all but cornstarch liquid in 8 quart pot and bring to a boil,
boil slow 20 minutes. Slowly add cornstarch liquid. Bo...
Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing.
...
Applesauce salsa* Mix all ingredeints in a large bowl. Refrigerate for 6-24 hours.
Serve as a dip for chips or fruit pieces. Very good a s...
Whole grilled colbar with zingy salad Preheat the grill.
1 Trim the fish and remove the skin using a towel to help grip it. Make a slit down either side of the bac...
Perfect bbq grilled chicken PLACE chicken and dressing in large resealable plastic bag; seal bag. Refrigerate 30 min. to 1 hour to marinate; discard mari...
Barba yianni's grilled lamb Mix all ingredients, for marinade, together into a paste in a small bowl. Rub paste all over the lamb. Place the lamb in a sh...
Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney,
and curry. Chill.
Peel and seed the melons. C...
Salsa with spice Combine all ingredients in a bowl. Let salsa stand at room
temperature at least 1/2 an hour before serving.
Per 1/2 c...
Melon fruit salad Scoop melons into balls and gently toss with lemon juice, ginger
pieces and rum essence. Serve in scooped out mini lemon shel...
Viet-acadian salsa Peel (if necessary) and coarsely chop the tomatoes. Place in a saucepan.
Add coarsely chopped onion, celery, and jalapenos....
Refreshing double melon delight STIR boiling water into dry gelatin mix in large bowl at
least 2 min. until completely dissolved. Add enough ice to cold wate...
Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 ...
Grilled swordfish steaks Stir together molasses, soy sauce, honey, lemon juice, and ginger in a
small bowl. Spoon half the marinade onto platter o...
Carbonaro's salsa Combine all ingredients and mix well. Store in a refrigerator. Serve with
chips or saltines, black beans, pour over nacho...
Turkey breast with tropical fruit salsa ** In medium bowl, gently combine all salsa ingredients. Cover; refrigerate at
least 1 hour to blend flavors. Heat grill. When ...
Grilled portabella mushrooms Prepare vinaigrette: Combine all vinaigrette ingredients in a lidded jar.
Shake well just before using.
Lay clean mush...
Cruibins (grilled pigs' trotters, irish style) Get plain pig's trotters from your butcher and then brine them for 24
hours. Once they've been brined long eno...
Avocado stuffed with smoked fish (west africa) The yolks rubbed through a sieve and the whites finely chopped.
Each cut on pimento about 1/4 inch wide and 2 inches long...
White bean salad with grilled shiitake, shallots and smoked sturgeon Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but tha...
Garlic-tomato grilled shrimp In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, ...
Avocado-shrimp aspic Soften gelatin in cold water, add boiling water and stir to dissolve.
Add avocado, seasonings and pimiento. Chill until ...
Salsa verde Drop the garlic through the feed tube of a food processor with the
metal blade in place and motor running to chop finely...
Avocado boats Carefully cut avocados in half lengthwise and remove seed. Remove avocado pulp from shell and mash in a bowl. Add other ingre...
Fire and ice salsa Combine in a bowl and serve. A few hours for the flavors to mingle would be nice, but I've found it isn't necessary...
Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand ...
Broiled or grilled fish w/ black-bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and ri...
Grilled shellfish with romesco sauce (mariscada a la plancha finely chopped parsley, to garnish
coarse salt
7 tb olive oil
1 md onion, chopped
2 cloves ...
Grilled chicken breasts in raspberry vinegar marinade Remove excess fat from chicken breasts; place them in sealable plastic bag
or non-aluminum bowl. Combine remaining ingr...
Grilled lamb Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered with ...
Grilled turkey shish kabob #1 Cut turkey tenderloins into 1 1/2-inch cubes. Mix next
4 ingredients; pour over turkey cubes. Toss to coat;
refrigerate a...
Salsa verde #2 Combine all ingredients in a bowl. Mix together well. Correct
seasoning to taste.
Source: San Francisco Chronicle Pos...
Italian grilled chicken marinate chicken in italian seasoning in 1 gallon ziploc bag overnight and grill.
...
Grilled potatoes with garlic Make tray from heavy-duty aluminum foil by folding foil over for double
strength and folding up sides; oil tray.
Cut po...
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