Egg, Ham and Spinach Pizza

Egg, Ham and Spinach Pizza 2008, Ellie Krieger, All rights reserved Show: Healthy Appetite with Ellie Krieger Ingredients 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli 4 cups (about 4 ounces) baby spinach leaves, thinly sliced 2 teaspoons olive oil 3 ounces prosciutto di Parma, thinly sliced 1/2 cup grated Parmesan (1 1/2 ounces) 3 cloves thinly sliced garlic 4 eggs Directions Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. Per Serving: Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg Excellent source of: Protein, Vitamin A, Vitamin K, Calcium, Iron Good source of: Fiber, Vitamin C, Folate, Manganese

Veggie Pizza

Veggie Pizza SUBMITTED BY: MERRI C PHOTO BY: Leah Joy "I never have leftovers when I serve this. You can use low-fat or nonfat sour cream for this recipe if you'd like."

INGREDIENTS 2 (8 ounce) packages refrigerated crescent rolls 1 cup sour cream 1 (8 ounce) package cream cheese, softened 1 teaspoon dried dill weed 1/4 teaspoon garlic salt 1 (1 ounce) package ranch dressing mix 1 small onion, finely chopped 1 stalk celery, thinly sliced 1/2 cup halved and thinly-sliced radishes 1 red bell pepper, chopped 1 1/2 cups fresh broccoli, chopped 1 carrot, grated

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes, let cool. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.

California Pizzas

California Pizzas SUBMITTED BY: Sheila Martin "This is a delicious lunch or light dinner for two, writes Sheila Martin of LaQuinta, California. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese." INGREDIENTS 1/2 cup chopped onion 1/2 cup chopped green pepper 2 teaspoons canola oil 2 (6 inch) flour tortillas 1/4 teaspoon dried oregano 1/8 teaspoon garlic powder 1 medium tomato, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS In a small skillet, saute onion and green pepper in oil until tender. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato and cheese. Bake at 400 degrees F for 8-10 minutes or until cheese is melted. Cut each pizza into four wedges. FOOTNOTE Nutritional Analysis: 4 wedges (prepared with part-skim mozzarella) equals 245 calories, 13 g fat (3 g saturated fat), 16 mg cholesterol, 364 mg sodium, 23 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

Canadian Bacon Pizza

Canadian Bacon Pizza SUBMITTED BY: Taste of Home Test Kitchen "Canadian bacon with pineapple and green pepper on French bread makes a quick and tasty pizza." INGREDIENTS 1 (1 pound) loaf French bread 1/4 cup butter, melted 2 cups marinara sauce 16 slices Canadian bacon 1 (20 ounce) can unsweetened pineapple tidbits, drained 1/2 cup chopped green pepper 1/4 cup chopped green onions 2 cups shredded mozzarella cheese DIRECTIONS Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with butter. Bake at 450 degrees F for 5 minutes or until lightly browned. Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half. FOOTNOTE Nutritional Analysis: 1 piece equals 440 calories, 17 g fat (9 g saturated fat), 64 mg cholesterol, 1,343 mg sodium, 48 g carbohydrate, 4 g fiber, 23 g protein.

Greek Pita Pizzas

Greek Pita Pizzas SUBMITTED BY: Taste of Home Test Kitchen "Pita bread is the crust for these single-serving pizzas that get Mediterranean flair from olives, spinach and feta cheese. Breadsticks and a wedge of iceberg lettuce drizzled with salad dressing (pictured above right) make fine pizza partners. Or serve an appetizer of fresh vegetables with dip, then cap off the meal with lemon Italian ice."

INGREDIENTS 2 whole pita breads 2 tablespoons olive or vegetable oil, divided 1/4 cup sliced stuffed olives 2 teaspoons red wine vinegar or cider vinegar 1 garlic clove, minced 1/2 teaspoon dried oregano 1/4 teaspoon dried basil Dash pepper 1/2 cup torn fresh spinach 1/3 cup crumbled feta cheese 1 small tomato, seeded and chopped 1/4 cup shredded Parmesan cheese DIRECTIONS Brush pitas with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 2 minutes. Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

SUBMITTED BY: JAIME5025 PHOTO BY: Allrecipes "This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself."

INGREDIENTS 1 (1 pound) loaf frozen bread dough, thawed 1 pound bulk Italian sausage 2 cups shredded mozzarella cheese 8 ounces sliced fresh mushrooms 1 small onion, chopped 2 teaspoons olive oil 1 (28 ounce) can diced tomatoes, drained 3/4 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon fennel seed 1/4 teaspoon garlic powder 1/2 cup freshly grated Parmesan cheese

DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Dessert Pizza

Dessert Pizza SUBMITTED BY: Michele O'Sullivan PHOTO BY: idianal "Refreshing sliced fruit and creamy whipped topping over a tender cookie crust - delicious, impressive, and easy. Enjoy! Kiwi and peaches may also be added to pizza if desired.

INGREDIENTS 1 (18 ounce) package refrigerated sugar cookie dough 1 (8 ounce) container frozen whipped topping, thawed 1/2 cup sliced banana 1/2 cup sliced fresh strawberries 1/2 cup crushed pineapple, drained 1/2 cup seedless grapes, halved

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack. Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

Smoked Salmon Pizza

Smoked Salmon Pizza SUBMITTED BY: MelissaReNae PHOTO BY: brawny84 "This is a winning combination of foods! If you love salmon and pizza, you're sure to love this quick simple fix!"

INGREDIENTS 1 (12 inch) pre-baked pizza crust 1 tablespoon olive oil 1 cup smoked salmon, cut into 1/2 inch pieces 1/2 (6 ounce) jar marinated artichoke hearts, drained and quartered 2 tablespoons chopped sun-dried tomatoes 2 cups shredded mozzarella cheese DIRECTIONS Preheat an oven to 400 degrees F (200 degrees C). Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza. Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

The OK Dog

The OK Dog(for 4 servings) for the mango/jalapeno salsa2 mangoes1 jalapeno pepper1 red bell pepper1 yellow pepper1 orange pepperCilantro (handful – finely chopped)½ a Lime (juice)Scallions (handful – roughly chopped)1 package of Goat Cheese (plain preferred)SaltPepperRed wine vinegar (optional) for the dipping sauces:KetchupCinnamon PowderVanilla PowderMayonaiseGarlic (minced)HoneyLemon Juice (and zest)MustardDill (roughly chopped)Cumin powder Panko - Japanese bread crumbs/tempura flakes (optional) 4 Pepperidge Farm Hot Dog Buns4 Hebrew National Reduced Fat Franks 1. Mango/Jalapeno Salsa (must be prepared 30 minutes in advance and stored in the fridge) Dice the mangoes into ½ inch cubes and place in bowl. While wearing gloves (important!), finely chop the jalapenos (remove seeds if mild salsa is preferred) and place in bowl with mangoes. Dice yellow, red and orange peppers into ¼ inch pieces and add to jalapeno/mango mixture. Add chopped cilantro, scallions and lime juice. (optional):In order to further reduce the heat of the jalapenos, add a tablespoon of red wine vinegar. Season with salt and pepper. Gently fold the mixture with a spoon. Be careful not to mash the mangoes. Place the bowl, covered, in the fridge for at least 30 minutes prior to serving. 2. Dipping Sauces (after preparation, place in fridge) Sweet KetchupAdd ½ a table spoon each of both the cinnamon powder and vanilla powder (be careful, a little goes a long way), to 2 cups of ketchup, and mix with spoon. Garlic MayoAdd 2 tablespoons of honey, 1 minced clove of garlic and ½ a lemon (juice), to 2 cups of mayonnaise, and mix with spoon. Dill MustardAdd handful of finely chopped dill and 1 tablespoon of cumin, to 2 cups of mustard, and mix with spoon. 3. Dog & Bun (optional)Using a sharp knife, gently slice 1 inch off the top side (soft) of the bun. (a thin, lighter bun allows you to capture the full flavor of the goat cheese and salsa) Place 4 franks into boiling water and remove after 5 minutes (or when franks appear slightly swollen). Transfer franks to plate and let rest for a minute. When slightly cooled, make an incision from the top of the frank to the bottom, making sure that the knife does not go through the frank. Do so for all 4. Place all 4 franks on the grill, incision side up, for 2-3 minutes (it’s all about getting the grill marks). Transfer franks to a plate and let cool. Using a butter knife and a blade’s length worth, gently fill the incision of each frank (a difficult and messy task but so worth it) with the goat cheese. (optional)Pour 1 tablespoon of Panko over the goat cheese filled frank. Top off the frank with the mango/jalapeno salsa. Be generous. Finally, sprinkle the lemon zest over the finished product and serve.

Sangria Glazed Prawns

Sangria Glazed Prawns

Recipe courtesy Guy Fieri Show: Guy's Big Bite Episode: Sangria Shrimp

Cook Time 30 min Level Easy Yield 4 to 6 servings

Ingredients Glaze: 3/4 cup red wine 1/4 cup apple juice 1/4 cup orange juice 1/4 cup sherry 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon cornstarch 3 tablespoons cold water For the Prawns: 1 tablespoon butter 1 tablespoon canola oil 1/2 cup diced red onion 1 red bell pepper, diced 1 apple, cored, diced 1 pound shrimp (21 to 25 count), cleaned and deveined 1 tablespoon minced garlic 1 teaspoon paprika Sprigs fresh mint Directions For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half. For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze. Garnish with fresh mint.

Filet Mignon with Rich Balsamic Glaze

Filet Mignon with Rich Balsamic Glaze SUBMITTED BY: LINDA W. PHOTO BY: Allrecipes "This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes." PREP TIME 5 Min COOK TIME 15 Min READY IN 20 Min INGREDIENTS 2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine DIRECTIONS 1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. 2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. 3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Chocolate Covered Strawberries

Chocolate Covered Strawberries SUBMITTED BY: Kitten "This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc." PREP TIME 15 Min READY IN 15 Min Original recipe yield 3 cups INGREDIENTS 16 ounces milk chocolate chips 2 tablespoons shortening 1 pound fresh strawberries with leaves DIRECTIONS 1. Insert toothpicks into the tops of the strawberries. 2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. 3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Easy Asparagus

Easy Asparagus SUBMITTED BY: Beckerkorn PHOTO BY: Reitha "Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese." PREP TIME 10 Min COOK TIME 10 Min READY IN 20 Min INGREDIENTS 1 tablespoon olive oil 1/4 cup sliced purple onion 1 clove garlic, chopped salt and pepper to taste lemon pepper to taste 10 spears fresh asparagus 2 tablespoons white wine 1 tablespoon Parmesan cheese 1 tablespoon crushed whole wheat crackers DIRECTIONS 1. Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits. 2. Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

NEW YORK STYLE CHOCOLATE CHEESECAKE

New York Style Chocolate Cheesecake Recipe courtesy Emeril Lagasse, 2005 Show: Emeril LiveEpisode: Homemade Deli · Cook Time 1 hr 10 min · Level Intermediate · Yield 12 to 16 servings Ingredients 1 1/2 cups chocolate wafer crumbs 1 cup plus 3 tablespoons sugar 3 tablespoons unsalted butter, melted 2 1/2 pounds cream cheese , softened at room temperature 1 1/2 teaspoons vanilla extract 1 vanilla bean, seeds scraped from inside of pod and reserved 3 tablespoons all-purpose flour 3 eggs 1 cup sour cream 8 ounces melted semisweet chocolate, cooled slightly Fresh strawberries, for garnish Whipped cream, for garnish Fresh mint sprigs, for garnish Directions Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan). Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside. In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator. Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.

SAUSAGE-AND-VEGETABLE STEW

Sausage-and-Vegetable Stew Recipe courtesy Food Network Magazine RECIPE · Cook Time 26 min · Level Easy · Yield 6 servings Close Times: Prep 20 min Inactive Prep -- Cook 26 min Total: 46 min Top of Form SNI.Food.RecipeTools.init(); Ingredients 3 tablespoons extra-virgin olive oil 1 large red onion, diced 4 cloves garlic, smashed 1 tablespoon paprika, plus more for garnish Kosher salt 3 tablespoons all-purpose flour 6 ounces kielbasa, cut into small chunks 3 medium carrots, peeled and cut into large chunks 2 parsnips, peeled and cut into large chunks 14 ounces small red-skinned or new potatoes (6 to 8), quartered 1 tablespoon cider vinegar Freshly ground pepper 1/2 cup fresh parsley, roughly chopped 3/4 cup sour cream Crusty bread , for serving Directions Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 11/2 teaspoons salt. Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper. Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread. Photograph by: Antonis Achilleos

The Best Seafood Stuffed Mushrooms

The Best Seafood Stuffed Mushrooms SUBMITTED BY: Terri C PHOTO BY: Rusty's girl "If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also PREP TIME 30 Min COOK TIME 15 Min READY IN 45 Min Original recipe yield 12 stuffed mushrooms INGREDIENTS 1 (8 ounce) package softened cream cheese 1 egg yolk 1 tablespoon Italian bread crumbs 1 green onion, chopped 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder 1 pinch salt and ground black pepper to taste 1 (6 ounce) can snow crab, drained 1 (4 ounce) can small shrimp, drained 12 large white mushrooms, stems removed 1 cup Italian bread crumbs DIRECTIONS 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. 2. Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated. 3. Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

BBQ Bacon Wrapped Mushrooms

BBQ Bacon Wrapped Mushrooms

Times: Prep 10 min Inactive Prep -- Cook 10 min Total: 20 min

Ingredients 1 (8-ounce) package large button mushrooms 1 pound package peppered bacon, room temperature, slices cut in 1/2 4 tablespoons barbecue sauce Directions Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels. Wrap each mushroom with the bacon strip halves. Use 2 if the cap is not completely covered. The bacon will stick to the mushrooms so there is no need for toothpicks. In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown. Just as the bacon begins to crisp up a bit, add the BBQ sauce and toss until coated. Serve immediately.

Grilled Sweet and Sassy Ribs

Grilled Sweet and Sassy Ribs

Prep Time:35 Min Total Time:1 Hr 15 Min Makes:4 servings

INGREDIENTS 2 lb. country-style pork loin ribs 1/2 cup apple butter 1/2 cup honey barbecue sauce 1/4 cup finely chopped onion DIRECTIONS 1. Place ribs in ungreased 13x9-inch pan; cover with foil. Bake at 350°F. for 1 hour. 2. Meanwhile, in small saucepan, combine apple butter, barbecue sauce and onion; mix well. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 15 to 20 minutes. 3. Heat grill. When ready to grill, brush 1 side of ribs with apple butter mixture. Place ribs, apple mixture side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush top of ribs with mixture; cook 10 to 15 minutes or until pork is browned, turning and brushing occasionally with apple butter mixture. 4. Bring any remaining apple butter mixture to a boil. Serve mixture with ribs

Easy Slow-Cooked Bbq Beef Sandwiches

Easy Slow-Cooked Bbq Beef Sandwiches

Beef chunks simmer all day in the slow-cooker, yielding fork-tender meat in a zesty-sweet sauce by suppertime.

Prep Time:20 Min Total Time:12 Hr 20 Min Makes:20 sandwiches

INGREDIENTS 3 1/2 to 4 lb. beef round steak, trimmed of fat, cut into 1-inch pieces 1 cup finely chopped onions 1/2 cup firmly packed brown sugar 1 tablespoon chili powder 1/2 cup ketchup 1/3 cup cider vinegar 1 (12-oz.) can or bottle beer 1 (6-oz.) can tomato paste 20 sandwich buns, split DIRECTIONS 1. In 3 1/2 to 4-quart slow cooker, combine all ingredients except buns; mix well. 2. Cover; cook on low setting for 10 to 12 hours. 3. With slotted spoon, remove beef from sauce; place in large bowl. With 2 forks, pull beef apart to shred. Add 2 cups of the sauce from slow cooker; mix well. Spoon mixture into buns. If desired, serve with extra sauce

Grilled Honey Barbecued Chicken

Grilled Honey Barbecued Chicken Oh, honey! You've just met sweet, finger-lickin' chicken INGREDIENTS 3/4 cup barbecue sauce 1/4 cup honey 2 garlic cloves, minced 1/2 teaspoon salt 3 (3 to 3 1/2-lb.) cut-up frying chickens DIRECTIONS 1. GRILL DIRECTIONS: Heat grill. In medium saucepan, combine barbecue sauce, honey, garlic and salt; blend well. Bring to a boil; cover and simmer 5 minutes. 2. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 30 to 45 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with sauce during last 10 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.

Garlic Herb Grilled Pork Tenderloin

Garlic Herb Grilled Pork Tenderloin SUBMITTED BY: Party Chef PHOTO BY: SunnyByrd "Grilled pork tenderloin with garlic, thyme and rosemary." PREP TIME 15 Min COOK TIME 1 Hr READY IN 1 Hr 15 Min INGREDIENTS 3 pounds pork tenderloin 1/4 cup olive oil 3 cloves garlic, chopped 1/2 teaspoon chopped fresh thyme 1/2 tablespoon chopped fresh rosemary 1 tablespoon salt 2 tablespoons ground black pepper DIRECTIONS Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper. Preheat an outdoor grill for medium-high heat. Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

Faye's Pulled Barbecue Pork

Faye's Pulled Barbecue Pork

SUBMITTED BY: FAYE2696 - Faye Hughes PHOTO BY: cookin'mama "This recipe is very good and very simple. You just boil the meat until it falls off the bone, stir in the sauce and eat. Serve on your favorite buns and have plenty of coleslaw handy. Enjoy!"

INGREDIENTS 6 pounds Boston butt roast 4 cloves garlic, minced 2 teaspoons seasoning salt 2 teaspoons ground black pepper 1/8 tablespoon cayenne pepper 1 onion, chopped 3 cups barbecue sauce

DIRECTIONS Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast. Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast. Place hot roast in a serving bowl and pour on your favorite barbecue sauce. Stir until well blended. Serve!

The Best Barbequed Chicken Ever

The Best Barbequed Chicken Ever SUBMITTED BY: Mary PHOTO BY: Nelly J "This chicken is marinated for 12 to 18 hours, then cooked on a grill. It is so tender and flavorful, you won't want to stop at just one piece! The marinade is easy to double if you need to make more! Note: This recipe calls for chicken breasts, but you can use any chicken parts you like. If you're using skinless, boneless chicken breasts as per this recipe, cut marinating time in half (6 to 9 hours)!" PREP TIME 10 Min COOK TIME 20 Min READY IN 9 Hrs 40 Min INGREDIENTS 12 skinless, boneless chicken breast halves 1 cup vegetable oil 2 cups lemon-lime flavored carbonated beverage 1 cup soy sauce 1 1/2 teaspoons garlic powder DIRECTIONS To Make Marinade: In a medium bowl combine the oil, lemon-lime beverage, soy sauce and garlic powder. Stir thoroughly until you have a good mixture. Put chicken and marinate together in a plastic container and marinate in the refrigerator for 12 to 18 hours (6 to 9 hours if using skinless, boneless chicken breasts) before barbequing. Barbeque slowly - don't overcook. Turn frequently, basting with marinade with each turn. Cook until meat is no longer pink in the center and juices run clear. Discard any remaining marinade after use.

Barbequed Ribs

Barbequed Ribs SUBMITTED BY: Gail PHOTO BY: Jill PREP TIME 30 Min COOK TIME 3 Hrs READY IN 11 Hrs 30 Min INGREDIENTS 4 pounds baby back pork ribs 4 cloves garlic, sliced 1 tablespoon white sugar 1 tablespoon paprika 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 cup dark brown sugar 1/2 cup cider vinegar 1/2 cup ketchup 1/4 cup chili sauce 1/4 cup Worcestershire sauce 1 tablespoon lemon juice 2 tablespoons onion, chopped 1/2 teaspoon dry mustard 1 clove crushed garlic DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce. Preheat grill for medium heat. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.