Ingredients

2 1/2 pounds Chicken wings — separated
5 tablespoons Louisiana hot sauce
2 tablespoons Vegetable oil
1 tablespoon White vinegar
1/4 teaspoon Garlic powder

Directions

First, a word about setting the fire level of the wings. The nice thing about this recipe is that the sauce you use can adjust the level. Use a mild pepper sauce or less hot sauce for a mild recipe or use a habanero pepper sauce for nuclear wings.

Set oven to “broil” and place rack 6″ from the element.

In a medium sized mixing bowl combine hot sauce, oil, vinegar and garlic powder. Place chicken wings on a broiling pan. Using a pastry brush, coat the wings with the sauce mixture.

Broil the wings for 7 minutes on one side before turning them over and broiling for another 7 minutes.

You can also cook these wings on a barbeque grill. Cook wings for the same amount of
time over medium high coals. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.

Originally posted 2009-02-15 03:04:06. Republished by Old Post Promoter

Ingredients

2 1/2 pounds of pork loin roast
1 medium red onion
4 carrots
6 medium redskin potatoes
1 stalk of celery
1/2 cup of flour
1/4 cup of butter
2 tablespoons of oil
2 teaspoons of salt, divided
1 teaspoon of black pepper, divided

Directions

Rub 1 teaspoon of the salt and 1/2 teaspoon of the black pepper on the roast and dredge the roast in the flour.

Brown the roast on all sides in butter and oil in a deep, large cast iron skillet.

Remove the roast from the skillet and drain.

Slice the onion and cook it in the skillet with the drippings until tender and place the roast over the onions.

Slice the carrots, potatoes and celery into small chunks and then add them to the skillet.

Sprinkle the remaining salt and pepper over the vegetables.

Cover the skillet and bake at 350 degrees for about 1 1/2 hours.

Originally posted 2009-02-25 02:35:15. Republished by Old Post Promoter

Ingredients

4 medium zucchini, halved lengthwise
1 lb. ground turkey
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon margarine
1 tomato, chopped
1 tablespoon chopped parsley or chives
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper
1/2 cup  Grapenuts cereal
1 (8 oz.) container plain low-fat yogurt (your favorite cheese could be used instead if you don’t mind the extra fat)

Directions

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.  You can use a nonfat cooking spray to reduce fat even further. Add chopped zucchini pulp, tomato, parsley, salt, basil, and pepper.

Saute for about 5 minutes longer or until zucchini is tender. Add the cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley or chives, if desired.

Originally posted 2009-02-08 16:19:03. Republished by Old Post Promoter

Ingredients

1 1/4 lb. boneless beef top sirloin steak, cut 1 inch thick
1/3 Cup Italian dressing
3 Tablespoons fresh lime juice
2 medium green or red bell peppers, each cut lengthwise into quarters
2 medium onions, each cut crosswise into 1/2 -inch slices
Salt
8 medium flour tortillas, warmed
Salsa (prepared or, better yet, homemade)
8 9-inch bamboo skewers

Directions

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain.

Trim fat from beef steak and then cut steak crosswise into 1/2-inch-thick strips.

Thread an equal amount of beef, weaving back and forth, onto each skewer.

In small bowl, combine dressing and lime juice, mixing well. Then brush onto beef, peppers, and
onions.

Place vegetables on grid over medium, ash-covered coals; grill peppers, uncovered, 12 to
15 minutes and onions 15 to 20 minutes or until tender.

Approximately 10 minutes before vegetables are done, move vegetables to outer edge of grid.
Place beef in center of grid; grill 8 to 10 minutes for medium-rare to medium doneness, turning
once.

Season beef with salt or other spices as desired.

You can remove beef from skewers and serve them with the vegetables and salsa on tortillas. You can also leave them on the stick if you wish but this often isn’t a good idea for smaller or very active children.

Originally posted 2009-02-07 16:07:06. Republished by Old Post Promoter

Ingredients:

1 cup chopped onion
1/2 of a 12-ounce can (3/4 cup) beer
3/4 cup chili sauce
1/4 cup parsley
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
3  T-bone steaks, cut 1 inch thick (about 1 pound each)
1 to 1-1/2 teaspoons cracked black pepper

Directions:

1. In a large glass baking dish combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2 teaspoon pepper. Place steaks in marinade. Cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally.

2. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the
cracked black pepper.

3. Grill steaks on an uncovered grill directly over medium-hot coals. Turn and grill to desired doneness, allowing 7 to 10 minutes for medium (160 degrees F), less for rare and more for well done.

Originally posted 2009-02-06 23:10:32. Republished by Old Post Promoter

INGREDIENTS:

4 pounds pork back ribs
Your favorite barbecue sauce or dry rub

DIRECTIONS:

Season ribs with a rub of salt and pepper and other rub ingredients you wish to add.

Place ribs on a medium-hot grill over indirect heat, not open flames.

Close the grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. You will need to maintain a grill temperature of about 325-350 degrees F.

Finish by turning and basting ribs with barbecue sauce for the last 15 minutes if you want ‘wet’ ribs. Otherwise leave them be.

Serve ribs directly from the grill

Or, if you can’t serve them right away, wrap the ribs, hot off the grill, in heavy aluminum foil and place the wrapped ribs in a brown paper bags. Don’t allow them to sit for more than an hour though. Unwrap the ribs and serve.

Originally posted 2009-02-05 21:01:21. Republished by Old Post Promoter