Combine all ingredients except the shrimp.
Add the shrimp and mix.
Marinate at room temperature for one hour, stirring occasionally.
Prepare barbecue with medium-hot coals.
Skewer the shrimp.
Grill until opaque (about 2 minutes per side).
For the Sauce: Combine sauce ingredients and mix well.
Chill.
---------Alrighty-forthe seasoned flour-----------.
combine flour, paprika, garlic powder, pepper and cayenne-mix well.
--------Creamychili sauce--------.
combine mayo, sour cream, chili sauce and cayenne-mix well.
--------Dippingsauce----------.
Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
--------Andfor the batter---------.
Mix cornstarch, flour and seasonings until well blended.
Add beer and mix well.
Cut about 3/4 inch off top of onion and peel.
Cut into onion 12-16 ...
OTE: Michelle reported that the Outback menu says \"smoked gouda\" so
op.
Optional: serve with Steakhouse Lite Ranch Sauce for dipping.
Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
Juice limes over avocado mixture, mix thoroughly.
Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
First, make sure to buy steaks sliced 1/4\" thick (carne asada cut).
Marinade the steak if you want (I don't, with the ...
Heat an outdoor grill, stovetop grill pan, or broiler.
Mix Spice Rub ingredients; rub on both sides of steak.
Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.
Blend well and let sit 2 hours to overnight in the fridge.
Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.
Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.
Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.
Knead dough for 4 minutes.
Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.
Punch dough down.
Divide and shape dough into 2 large round loaves and place on ...
Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
While the breast is marinating fry bacon crisp and drain.
Saute chicken breasts on medium heat in pan with just enough oil to prevent sticking.
Cook on both sides until a slight golden color and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with ...
Place beef broth in a saucepan and simmer onion for 15 minutes.
Add mushrooms, along with juice from 1 can or jar and wine.
Simmer another 15 minutes.
Serve with steak.
Combine the flours, cocoa, sugar, coffee and salt in large bowl.
Make a depression or\"well\" in the middle of the dry mixture.
Pour the warm water into this\"well,\" then add the butter, honey and yeast.
Combine the food coloring drops with 1/4 cup of water and add that to the\"well.
\"Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent ...
Place the steaks in a shallow pan, pour the beer over and marinate for 1 hour in the refrigerator.
Remove the steaks from the beer.
Combine the dry ingredients and rub over the steaks.
Let rest for 30 minutes in the refrigerator -- better if you let sit overnight or for several hours!
Preheat the grill to medium-high heat.
Grill the steaks to the desired degree of doneness. I usually use my George Foreman Grill. Eat and enjoy!
Mortar spices well.
Put cream and milk in pan with butter and 1/2 spice mixture.
Thicken and reduce, and set aside. Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done.
Remove and set aside. Saute shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp.
Cover with sauce.
Serves 4.
Combine all ingredients in a small bowl, whisk well and chill 1 hour.
Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Gather all other items together and make ready for the preparation.
Take chicken from marinate and saute on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then ...
In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture.
While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Wash, peel, cut potatoes in small pieces.
In medium size pot, barely cover with water, boil until cooked but still firm; drain.
Add milk and cheese to potatoes; cook on low stirring constantly until cheese melts. Season to taste. Do not boil.
Ladle into serving bowls and add toppings of sour cream, bacon bits, shredded cheese, and green onion tops.
Heat butter, hot sauce, taco seasoning, and salad dressing mix over medium heat for 5 minutes or until all flavors are well blended.
Fry the wings in hot vegetable oil for 10 minutes or until done.
Toss wings and sauce together while wings are still hot.
You can make the wings hotter by adding more hot sauce, and even add crushed red pepper to the sauce to get them REALLY HOT.
---To Make the Dipping Sauce---.
Combine all marmalade dipping sauce ingredients in a small bowl and refrigerate for at least one hour.
---To Make the Batter---.
Use an electric mixer to combine the beer, flour, 1/2 cup of the coconut flakes, sugar and salt in medium bowl.
Mix well, then cover and refrigerate for at least one hour.
---To Prepare the Shrimp---.
De-vein and peel off the shell back to the tail.
Leave the last segment of the shell plus the tail as a handle.
When the batter is ready, preheat oil in a deep ...
Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
When chicken has marinated, preheat barbecue grill to high heat.
As barbecue ...