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Chef2Chef Recipe Club - Volume 4 Issue 68 - April 2, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Signups are increasing. Thanks to those of you who have cared to help me in my quest to increase our subscriber base. It really helps us keep our sponsors happy here at Chef2Chef.net. Without them you wouldn't be getting these recipes. Sign your friends and family up here: http://chef2chef.net/news/subscribe.htm Spring is in the air around here. I've been grilling every opportunity I get and I even broke out my electric smoke last Sunday and smoked some ribs, sausage and a chicken. Here are some BBQ/Picnic type recipes for you. All of them are simple and easy to prepare so you can spend time with your family or guests. Enjoy! -------------------------------------------------- Cucumber Dill Dip for Fresh Veggies Ingredients: 8 oz Cream Cheese, Softened 1 c Miracle Whip 2 med. Cucumbers, peeled, seeded and chopped 2 tbsp. Sliced Green Onion 1 tbsp. Lemon Juice 2 tsp. Snipped Fresh Dill Or 1/2 tsp. Dried Dill Weed 1/2 tsp. Tabasco Sauce Instructions: Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Chili Con Queso A no-brainer! Perfect for a game day or just when lots of people are around. Add tortilla chips and you are ready to go. We use Fritos Scoops. Serves 8 Ingredients: 1 pound Velvetta Cheese, (the hot Mexican style) 1 can Chili No Beans 1-4 oz. can green chilies, diced 3 each scallions, chopped end to end 2 each tomatoes, Roma Pepper to taste Procedure: Over a very low heat or in a crock pot combine the above ingredients. Heat until smooth and creamy. -------------------------------------------------- Culinaryhost.com offers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support! Put your website in the hands of experts in your industry! Host with the best, Culinaryhost.com! For more information please visit http://www.html.chef2chef.net/goto.php?id=322 ! -------------------------------------------------- Barbs Famous Spinach Salad with Avocado and Orange Dressing Serves 4 Ingredients: 1/4 cup Concentrated Orange Juice 2 tablespoons olive oil 1 teaspoon lemon juice 2 teaspoons ginger root, grated Salt and pepper, to taste 2 each oranges, segmented 1 each avocado, cut into chunks 1 package spinach, washed Combine the first 5 ingredients and chill. Place a bed of spinach on each of four chilled plates and top with orange segments and avocado. Drizzle with the dressing and serve at once. -------------------------------------------------- Recipe Club, Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Barb's Bodacious Baked Beans, Del's Favorites Surprisingly delicious! Serves 8 Preparation Total: 55 Ingredients: 4 slices bacon 1 each onion, medium, chopped 1 14 oz. can baked beans, drain off most of the liquid 1 14 oz. can lima beans, drain off most of the liquid 1 14 oz. can kidney beans, drain off most of the liquid 1 teaspoon Worcestershire sauce 1/4 pound American cheese, shredded 1/2 cup ketchup 1/2 cup brown sugar Procedure: Brown the bacon and dice into small pieces. Discard all but 2 tablespoons of the bacon fat and brown the onions lightly in the fat. Mix with all the other ingredients and bake for 45 minutes in a preheated oven of 350 degrees. -------------------------------------------------- Recipe Club, If you didn't win last month, try again! Same great prize this month. Chef Revival has a range of over 700 professional culinary products Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st. http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Grilled Asparagus A vary basic recipe. You can also use your favorite vinaigrette, like mine form Jelly.com. Roasted Raspberry and Chipotle Vinaigrette. Serves 4 1 pound of fresh asparagus 2 tablespoons of Olive Oil Garlic Salt Fresh cracked pepper Brush the asparagus with the Olive Oil and lightly season with the garlic salt and pepper. Grill for 4-5 minutes and serve immediately. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Sesame Marinated Grilled Free Range Chicken This memorable marinade makes your chicken want to go on a picnic. Serves 4 Ingredients: 1 tablespoon Mirin, sweet rice cooking wine 1/2 cup white wine 1/4 cup olive oil 1/4 cup sesame oil 1/2 cup soy sauce 1 tablespoon dry mustard 1 teaspoon cracked peppercorns 1 tablespoon fresh garlic, chopped 2 scallions, chopped 3 tablespoons sesame seeds 2 tablespoons ginger, freshly grated 1 free range or natural chicken, cut into 8 pieces http://www.smartchicken.com Procedure: Combine marinade ingredients in a bowl large enough to hold both the chicken and the marinade. Marinate the chicken for 3 hours in the refrigerator. Grill the chicken over a medium-hot fire for 45-55 minutes until the juices run clear when pierced with a knife. Turn the chicken often during the cooking time to avoid burning. Baste often while grilling, with the marinade, to ensure a moist and flavorful product. This dish would be nicely complemented with Basmati rice and a nice dry Chardonnay. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |