Serves 4

      • olive oil
      • 1-1/2 teaspoon cracked pepper
      • 2 cloves garlic, pressed
      • 1/2 teaspoon salt
      • 1/2 teaspoon dried thyme leaves, crushed
      • 3 beef fillet or strip loin steak (1-1/2 inches thick)
      • 4 medium potatoes, sliced into 1/2 inch thick rounds
      • additional salt and pepper
      • 4 lime wedges

Combine 2 teaspoon oil, 1-1/2 teaspoon pepper, garlic, 1/2 teaspoon salt and thyme in cup. Brush over steaks to coat both sides. Brush potato slices with additional oil, season to taste with additional salt and pepper.

Grill beef and potatoes on a covered grill over medium-hot coals for 10-12 minutes turning once. Beef should be medium-rare and potatoes golden brown and tender.

Squeeze lime over steaks and serve.

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Serves a lot

      • 1 untrimmed brisket
      • spicy italian dressing, or preferred marinade
      • cayenne pepper
      • salt

Smoking brisket is always a matter of personal choice and since it's difficult to go wrong, it's just a matter of what you want to taste and see. I always buy the untrimmed brisket with fat on one side.

Slice into the fat checkerboard (not too deep). A very good choice now is spicy italian dressing; just rub it all over so it will cook through the fat. Salt and cayenne sprinkled generously over the fat side only.

Plan to start the cooking the evening before you want to eat it. In your smoker start about 1 lb of charcoal per 1 lb of meat, soak mesquite or hickory chip in water at least 30 minutes (any wood that loses its leaves in the winter can be used for smoking, pecan fruit trees are other good choice). Be sure to use your water pan. Add some soaked chips to coals, put on meat.

Let smoke for about 2-4 hours adding chips as necessary. Then double wrap the meat in heavy-duty aluminum foil, adding coals if necessary. Let meat cook undisturbed for another approx 8 hours or until you're almost ready to serve it.
Remove it from smoker and let set for at least 15 minutes before slicing. Slice diagonally across the grain and trim off fat.

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Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown.

Wine Sauce: In sauté pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Sauté until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm.

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Serves 4

      • 4 beef rib eye steaks, cut 1-inch thick
      • 1 teaspoon olive oil
      • 2 tablespoon dry white wine
      • 2 tablespoon light soy sauce
      • 1/8 teaspoon tabasco sauce
      • 1 clove garlic, minced
      • olive oil-flavored cooking spray
      • 2 cloves garlic, minced
      • 1/2 cup chopped onion
      • 1/4 cup chopped green pepper
      • 1/2 teaspoon cumin
      • 1/4 teaspoon oregano
      • 1 can (15 ounces) black beans, drained and rinsed
      • 1/4 teaspoon garlic salt, or to taste
      • prepared fresh Pico de Gallo (available in the produce section)

In a sealable plastic bag, combine olive oil, wine, soy sauce, pepper sauce and 1 clove garlic. Add steaks to bag and seal well and turn to coat all sides of steak. Refrigerate overnight.

Spray large nonstick skillet with cooking spray. Sauté 2 cloves of garlic, onion, green pepper, cumin and oregano over moderate heat for 5 minutes stirring frequently. Add beans and 2 tbsp water. Cover and cook for 5 minutes on very low heat. Taste and add garlic salt if needed.

Meanwhile, sear steaks in a heavy skillet on medium-high heat. Sauté 6 minutes per side for medium-rare doneness (145ºF). Check beans, adding 1-2 tbsp water if needed.

Serve steaks with beans and Pico de Gallo.

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      • 1/4 teaspoon salt, divided
      • 1/4 teaspoon black pepper, divided
      • 4 (4 ounce) skinned, boned chicken breast halves
      • 1 tablespoon olive oil cooking spray
      • 1/3 cup extra-dry vermouth
      • 3 tablespoons fresh lemon juice
      • 1 1/2 teaspoons capers
      • 1 tablespoon chopped fresh parsley

Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until chicken is done. Remove from skillet. Set aside; keep warm.

Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. 

Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.

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Prep Time: approx. 15 minutes
Cook Time: approx. 30 minutes
Ready in: approx. 45 minutes
Makes 6 servings

      • 1 teaspoon corn oil for frying
      • 1 pound skinless, boneless chicken breast
      • 1 teaspoon seasoning salt
      • 1/2 teaspoon onion powder
      • 2 teaspoons minced garlic
      • 8 tablespoons soy sauce, divided
      • 1 large onion, cut into long slices
      • 2 tablespoons cornstarch
      • 2 1/2 cups water
      • 1 green bell pepper, sliced
      • 4 Roma (plum) tomatoes, seeded and chopped

Heat oil in a large skillet over medium-high heat. Season chicken with salt and onion powder and add to skillet; cook halfway through (about 5 to 7 minutes), then add the garlic, 4 tablespoons soy sauce and 1/2 of the sliced onion. Cook until chicken is done and juices run clear.

Dissolve cornstarch in water in a small bowl and pour mixture into chicken mixture. Simmer over medium heat, stirring in the remaining soy sauce, bell pepper, tomatoes and remaining onion. Simmer until gravy has reached desired thickness and serve.

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Prep Time: approx. 30 minutes
Cook Time: approx. 55 minutes
Ready in: approx. 1 hour 25 minutes
Makes 8 servings

      • 1/2 cup butter, divided
      • 1/2 cup chopped onion
      • 8 large mushrooms, chopped
      • 1 clove garlic, minced
      • 2 tablespoons all-purpose flour
      • 1/2 cup chicken stock
      • 1 teaspoon celery salt
      • 1/2 teaspoon white pepper
      • 1/2 cup white wine
      • 1 1/2 cups shredded Monterey Jack cheese
      • 1 cup all-purpose flour
      • salt and pepper to taste
      • 8 skinless, boneless chicken breast halves - pounded

Preheat oven to 300 degrees F (150 degrees C). Lightly grease medium baking dish. Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes.
Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture and stir until melted.

In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium-high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.

Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes or until chicken is no longer pink and juices run clear.

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Prep Time: approx. 15 minutes
Cook Time: approx. 1 hour 15 minutes
Ready in: approx. 1 hour 30 minutes
Makes 8 servings

      • 8 skinless, boneless chicken breast halves
      • 1/4 cup melted butter
      • 1 (16.5 ounce) can pitted bing cherries, drained, juice reserved
      • 1/2 cup brown sugar
      • 1 (12 fluid ounce) can or bottle chile sauce
      • 1/2 cup water
      • 1 tablespoon Worcestershire sauce
      • 1 onion, thinly sliced
      • 1/2 cup raisins
      • salt and pepper to taste
      • 1 cup brandy

Preheat oven to broil. Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side or until just lightly browned.

Preheat oven to 325 degrees F (165 degrees C). Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, Chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.

Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour. Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

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Prep Time: approx. 5 minutes
Cook Time: approx. 15 minutes
Ready in: approx. 1 hour 20 minutes
Makes 4 servings

      • 4 skinless, boneless chicken breast halves
      • 5 fluid ounces Worcestershire sauce
      • 8 slices bacon
      • 2 tablespoons butter
      • 8 ounces fresh mushrooms, sliced
      • 1 (8 ounce) package Monterey Jack cheese, shredded
      • 1 (16 ounce) container honey mustard salad dressing


Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

Heat butter in a small skillet over medium heat. Add mushrooms and sauté for about 10 minutes or until soft; set aside.
Preheat oven to broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 Minutes. each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. 

Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

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Prep Time: approx. 45 minutes
Cook Time: approx. 20 minutes
Ready in: approx. 1 hour 5 Minutes
Makes 4 servings

      • 40 unsalted soda crackers, crushed
      • 1 cup fresh bread crumbs
      • 1 tablespoon garlic powder
      • 1/2 cup butter, melted
      • 1 tablespoon Worcestershire sauce
      • 1 pinch ground black pepper
      • 2 tablespoons grated Parmesan cheese
      • 1/2 cup dry white wine
      • 16 jumbo shrimp, peeled and deveined, with tails


In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.

Preheat oven to 400 degrees F (200 degrees C).

Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.

Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

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Prep Time: approx. 20 minutes
Cook Time: approx. 15 minutes
Ready in: approx. 50 minutes
Makes 4 servings

      • 16 large shrimp, peeled and deveined
      • 8 slices bacon barbeque seasoning, to taste

Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.

Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes.

The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

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Prep Time: approx. 10 minutes
Cook Time: approx. 5 minutes
Ready in: approx. 15 minutes
Makes 6 servings

      • 1 1/2 pounds tiger prawns
      • peeled and deveined
      • 1 cup butter
      • 1 teaspoon minced garlic
      • 1 1/2 tablespoons lemon juice
      • 3 tablespoons grated Parmesan cheese

Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.

Place broiler pan on top rack, and broil prawns for 4 to 5 minutes or until done. Serve with remaining butter mixture for dipping.

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Prep Time: approx. 5 minutes
Cook Time: approx. 35 minutes
Ready in: approx. 40 minutes
Makes 4 servings

      • 1/4 cup light olive oil
      • 1 (8 ounce) package angel hair pasta
      • 1 teaspoon chopped garlic
      • 1 pound large shrimp - peeled and deveined
      • 2 (28 ounce) cans Italian-style diced tomatoes, drained
      • 1/2 cup dry white wine
      • 1/4 cup chopped parsley
      • 3 tablespoons chopped fresh basil
      • 3 tablespoons grated Parmesan cheese

Add 1 tablespoon olive oil to a large pot of lightly salted water, and bring to a boil. Add pasta, and cook until al dente; drain. To keep pasta from sticking together, rinse it quickly with cold water.

Heat remaining olive oil in a 10 inch skillet. Cook garlic over medium heat, stirring constantly until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and continue stirring until pink, about 3 to 5 minutes. Remove shrimp from the skillet, and set aside.

Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half for 8 to 12 minutes. Return shrimp to the skillet, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Top with Parmesan cheese.

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Prep Time: approx. 15 minutes
Cook Time: approx. 1 hour 30 minutes
Ready in: approx. 1 hour 45 minutes
Makes 6 servings

      • 8 lean pork chops
      • 1/2 cup ketchup
      • 1 teaspoon salt
      • 1 teaspoon celery seed
      • 1/2 teaspoon ground nutmeg
      • 1/3 cup distilled white vinegar
      • 1 cup water
      • 1 bay leaf

Preheat oven to 325 degrees F (165 degrees C). In a skillet, heat a small amount of oil and brown both sides of the pork chops.
In a bowl combine ketchup, salt, celery seed, nutmeg, vinegar, water, and bay leaf; pour over chops.

Bake in oven for 90 minutes. Turn chops once during baking.

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Prep Time: approx. 5 minutes
Cook Time: approx. 1 hour
Ready in: approx. 1 hour 5 minutes
Makes 6 servings

      • 6 pork chops
      • 1 (1 ounce) package dry onion soup mix
      • 10 ounces Russian-style salad dressing
      • 1 cup apricot preserves

Preheat oven to 350 degrees F (175 degrees C). Place the pork chops into a casserole dish.

Mix onion soup mix, Russian dressing and apricot preserves together. 

Pour mixture over chops and bake for 1 hour.

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Prep Time: approx. 5 minutes
Cook Time: approx. 1 hour
Ready in: approx. 1 hour 5 minutes
Makes 6 servings

      • 6 pork chops
      • 6 tablespoons brown sugar
      • 6 tablespoons margarine
      • 1 tablespoon soy sauce

Preheat oven to 350 degrees F (175 degrees C).

Place the chops in a 9x13 inch baking pan. Place 1 tablespoon of brown sugar on top of every chop. Place 1 tablespoon of margarine on top of the brown sugar. Sprinkle chops with soy sauce.

Cover pan with foil and bake in preheated oven for 45 minutes. Remove foil and bake for an additional 15 minutes until browned.

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Prep Time: approx. 5 minutes
Cook Time: approx. 10 minutes
Ready in: approx. 4 hour 15 minutes
Makes 4 servings

      • 1/2 cup soy sauce
      • 2 tablespoons red wine vinegar
      • 2 teaspoons honey
      • 2 teaspoons garlic powder
      • 4 pork chops

In a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator.

Preheat grill to high heat, and lightly oil grate.

Grill steaks 5 to 8 minutes per side or to desired doneness.

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Prep Time: approx. 25 minutes
Cook Time: approx. 55 minutes
Ready in: approx. 1 hour 20 minutes
Makes 8 servings

      • 2 tablespoons butter
      • 1 teaspoon finely chopped fresh garlic
      • 8 (1/2-inch thick) pork chops
      • 1 (28 ounce) can whole peeled tomatoes, undrained, cut up
      • 1 teaspoon dried basil leaves
      • 1 teaspoon salt
      • 1/2 teaspoon pepper
      • 1/2 cup water
      • 3 tablespoons cornstarch
      • 1 green bell pepper, sliced in rings
      • 1 onion, thinly sliced into rings


Melt butter in 4-quart saucepan until sizzling; stir in garlic. Add 4 pork chops.

Cook over medium-high heat, turning occasionally, until browned on both sides (4 to 6 minutes). Remove from pan; set aside.

Repeat with remaining pork chops.

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Makes 4 servings

      • 1 boneless pork loin roast (1 to 1-1/4 lbs.)
      • salt and pepper
      • 3 tablespoon dijon mustard
      • 3 tablespoon bourbon or water
      • 1/4 cup soy sauce
      • 1/4 cup firmly packed brown sugar
      • 1 tablespoon Worcestershire sauce

Cut pork into 1" cubes, season with salt and pepper.

Combine mustard, bourbon, soy sauce, brown sugar, and Worcestershire in a shallow dish, or large heavy plastic bag. Add pork, cover or close. Marinate in refrigerator up to 4 hours.

Remove pork from marinade, discard marinade. Thread meat onto skewers and grill on a covered grill over medium coals 8-12 minutes. until pork is cooked through turning once.

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