Cookout Recipes (Most Popular)
Delicious--it's the only way I can get my husband to eat broccoli! Make sure you use a sweet onion--a regular onion is sometimes too powerful. Sometimes I also run the broccoli stalks through the food processor and add them at the last step. You can also add nuts if you want.
A fresh sweet and tangy watermelon salad with feta cheese that adds a greek twist. Great in the summer time with any BBQ
Just whipping something together for friends and am throwing a bunch of stuff in a crockpot. Can't go wrong!
By grilling four of the boneless, skinless chicken thighs I'm able to enjoy them for several meals. My favorite is in salads by the pool after a good workout.
Living a better way of life I want to eat foods that are healthy but taste good as well. I love the taste of sour cream and dips that are made with them but I can't afford the high calorie content in sour cream. I have a quick simple recipe for a great veggie dip that can also be used as a spread for crackers or to go small slices of wheat flat bread. The calories are under 100 so it's good for you and won't affect your healthy way of eating.
Carol Richards recommended this recipe. Joan Franklin gave it to her in 2006.
June chose a tried and true favorite, a relish or side dish that she has served with ham or barbeque for years. She obtained this recipe from the Better Homes & Gardens Barbecue Book, 1965 edition.
wash the rice and soak it for 30 min, mix the tomatoes,parsley, cilantro, garlic, and onion in the food processor, rinse the rice and mix it with mixture with a spoone, add the oil salt and black pepper, Take a leaf in your left hand (stem side up) and grab a pinch of stuffing in the right hand (about a tablespoon) and roll the stuffing a little in your fingers to shape it, then place it in the middle of the leaf by the stem.
Take one of the bottom edges and turn it in to the center, then the other bottom edge, then the same for the other two leaf parts, now place it on a hard surface to roll it up into the middle leaf.
This gets easier as you get used to the portions and leaf size. (Some leaves may have only 2 corners and a middle part, so just fold it up pretty much the same, minus the 2 bottom parts.) If you have leaves with holes, just use part of a broken leaf to patch it up.)
Now, place them one by one in the pot as you roll them, seam side down. You will have 2 levels if you're making 40-50.
After you have finished rolling and setting, sprinkle lightly with sea salt over the top, and a drizzle of olive oil, then cover with the remaining small/broken leaves.
Add enough water+ tomatoe paste to cover the bottom layer. Then add a flat plate or top to press down on the Dolmades to keep them from unrolling while cooking.
Heat until boiling, cover with a tight fitting lid, and reduce heat to medium (or a simmer) for 45 minutes.
Enjoy :)
I found this on the internet and modified it slightly to reduce the overall sodium. You can use canned beans but I choose to go with dried pre-cooked great Northerners. You can also purchase a rotisseree chicken or roast your own
Shark Week recipe: use Sea Bass, Tuna, or Swordfish if you're afraid to go near the water!
I love backyard barbecues! We don't seem to have much creativity for our menus: beans, potato salad, buns & burgers & cakes & pies for desert. Our theme is CARBS! At least you can bring a salad that you can eat guilt free.
Simple and basic but packs a major burst of flavor in each bite! My kids and husband asked for 3rds!