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Ingredients: 4 medium potatoes, sliced crosswise inch thick 3 large carrots, sliced diagonally inch thick 5 1/3 Tablespoon(s) olive oil 1 Tablespoon(s) lime juice 2 Tablespoon(s) onion,finely grated 1/2 Teaspoon(s) ground cumin 1/2 salt 1/4 freshly ground pepper 2 large zucchini,sliced diagonally 3/4 inch thick Directions: Bring a medium saucepan of water to a boil. Add the potatoes and carrots and parboil over high heat for 10 minutes. Drain and set aside. Light a grill or preheat the broiler. In a large bowl, combine the olive oil, lime juice, onion, cumin, salt and pepper. Add the potato, carrot and zucchini slices and toss to coat. Let stand for up to 15 minutes. Grill or broil the sliced vegetables for about 3 minutes per side, turning once, until nicely browned and tender. Serve hot.
Pork with Ancho Sauce 4 (s) large dried ancho chiles 3/4 Cup(s) boiling water 12 Teaspoon(s) cider vinegar 1/3 Tablespoon(s) vegetable oil 1 Cup(s) pineapple juice 4 large garlic 1 salt 1 freshly ground pepper 4 Ounce(s) boneless pork loin steaks trimmed of fat 1/2 finely chopped medium red onion Directions: In a medium skillet, toast the anchos over high heat, turning and pressing down on them with a metal spatula to flatten, until pliable, about 1 minute. Remove the seeds and veins from the anchos and rinse well. Transfer to a medium bowl, add the boiling water and vinegar and let soak, keeping the chiles submerged, until softened, about 20 minutes. Light a grill or preheat the broiler. Heat 1/3 cup of the vegetable oil in a medium nonreactive saucepan. In a blender, puree the anchos and their soaking liquid with the pineapple juice, garlic and teaspoon of salt. Pass the sauce through a coarse strainer into the hot oil and cook over high heat, stirring constantly, until slightly thickened, about 7 minutes. Season with salt and pepper. Rub the pork with the remaining 1 tablespoon of oil and season with salt and pepper. Grill or broil the steaks for about 4 minutes per side, turning once, until just cooked through. Transfer to a platter. Ladle half of the ancho sauce over the pork, sprinkle with the red onion and serve with additional sauce on the side if you like. Variations: Boneless chicken breast or 1-inch thick beef tenderloin steaks may be substituted for the pork. Or orange juice may be substituted for the pineapple juice for a sweeter sauce. Suggestion: Serve any extra ancho sauce with scrambled eggs and fried tortillas for a different take on huevos rancheros.
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Helps to steam/nuke carrots Heirloom key lime pie FOR CRUST: Preheat oven to 350 degrees. In bowl, combine graham cracker crumbs, powdered sugar and butter. Press mixture into pie plate to form crust. Bake 10 minutes until lightly browned. Cool. FOR FILLING: Reduce oven heat to 325 degrees. Beat eg Wild rice with baby vegetables Cook wild rice according to package directions. Cook the Baby Broccoli Blend according to package directions or steam them. Meanwhile, in a small bowl, mix the honey and Dijon mustard to make a dressing. In a large mixing bowl, toss the cooked ric Nancy's honey mustard grilled chicken or pork Combine ingredients. Marinate chicken or pork for 2-8 hours, then grill. Reformatted by: Wendell Openshaw SRNP05A Grilled beef tenderloin with roasted garlic sauce For sauce: Preheat oven to 350F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Delicious key lime pie Mix the gelatin, half of the sugar and the salt in a saucepan. In another pan,beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat,stirring constan Ethiopian ginger vegetables Place potatoes, green beans, and carrots into boiling salted water, cover, and cook 5 mins. Remove veggies and rinse. Saute the chile and onion in oil until soft but not brown. Add the ginger, garlic, salt, and pepper and sautee 5 mins. A Grilled chicken breast with garlic lemon marinade Place chicken in shallow dish. Combine all ingredients, pour over both side of chicken. Cover and refrigderate, fish up to 2 hours and chicken overnigh if you wish. Grill covered or broil about 10 min. each side until done, ser immediately. Lime chicken Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges. Grilled chicken breast with homemade sauce 1. Combine ketchup, vinegar, brown sugar, garlic, thyme, Tabasco, and black pepper in a saucepan. 2. Bring to a boil over medium heat; cook, stirring frequently, until thickened, about 5 minutes. 3. Brush chicken pieces lightly with the sauce. 4. Place ch Basil pesto grilled pizza PREHEAT grill to medium heat. Cut pizza dough into 4 equal pieces. Roll out each piece to 6-inch round. Brush both sides of dough with oil; place on grate of grill. Cover grill with lid. GRILL 2 min. Turn dough rounds over. Spread with sauce; add toppings Cold shredded vegetables with chicken Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually add thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir Grilled sirloin bracioles stuffed with provolone, parmesan, parsley & garlic Have butcher cut, trim and pound 4 oz. steaks into thin cutlets for you. Lay cutlets on cutting board, add sea salt and cracked black pepper to taste, brush with olive oil and season with parsley, garlic and parmesan to your taste. Place 1-2 thin slices o Pan-seared tilapia with chile lime butter Make chile lime butter: Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl. Prepare fish: If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Grilled steak with texas mop sauce In a small saucepan, combine tomato sauce, coffee, Worcestershire sauce, and syrup. Bring to a simmer and remove from the heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping. Lightly coat a grill or grill pan with cooking spray a Honey ginger grilled salmon 1. In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. 2. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. 3. Lig Grilled japanese eggplants Note: Eggplants should be split lengthwise. * (basil, oregano, thyme) **Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, sp Moroccan tagine of vegetables 1. Place oven rack in middle of oven; preheat to 350°. 2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish. 3. Arrange the carrots, in a slightly overlapping fashion over the zucchini. 4. Sprinkle 1/4 teaspoon of Yogurt lime chicken Mix all of the above ingredients in a saucepan. Cook gently over low heat until thickened. Cook chicken according to the instruction on bag. Pour sauce over chicken and serve. A reicpe from the bag of chicken I by, thighs Brought to you and y 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 that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and Canned vegetables Roasted summer vegetables "Few people think of roasting summer vegetables in the oven, yet high heat keeps them juicy and flavorful. Lightly seasoned with herbs and a touch of olive oil, this dish cooks quickly and is excellent either served hot, at room temperatur Lime punch Take a citrus-based juice of your liking. Put in a punch bowl. Fill bowl w/ lime sherbet....yum. Co ver lime sherbet w/ 7-up. Gives a great frothy effect. Deliciouso! OK...so most of these ingredients were not on the drop-down boxes...so I improvised. Florida key lime pie Prepare crust: Heat oven to 375 degrees.In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned.Cool compl Grilled sirloin w with citrus salsa Combine all salsa ingredients in a small bowl. Cover and chill at least 2 hours. Trim fat from the steak. Place steak in a shallow dish. Combine soy sauce, green onions, brown sugar, lime juice, hot sauce, and garlic. Pour over steak; turn steak Skillet pork chops with pasta and vegetables In large skillet, brown pork chops in 1 tablespoon oil over medium-high heat. Season with salt and pepper. Add pasta with vegetables and water. Reduce heat to medium, cover and cook, stirring occasionally for 10 to 12 minutes, or until pork chops