12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes.

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.
Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade.

4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste

Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.

Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

1/2 Stick of butter
Ground Black Pepper
Small onion - chopped
1 Clove of garlic -minced
Dry Red Wine - about a cup or two
Muchrooms-sliced (optional)
1-2 shallots - chopped

Bring wine mixture to a boil and simmer steaks about 3-5 minutes.

Remove from marinade and grill or broil as usual.

Make enough marinade depening on the amount of steaks you will be cooking.

Recipe may need to be increased.

Heat a grill.

Slice 2 large unpeeled potatoes lengthwise into wedges. In a bowl, toss the potatoes with 2 tbs oil, season with salt and pepper. Thread the potato wedges crosswise onto 4 skewers.

Grill, flipping once, until golden and crisp.

In a bowl, combine:

■ 1 tbs oil,
■ 1 1/2 tsp hot smoked paprika
■1/2 tsp each garlic powder and brown sugar (Splenda).
Brush the potatoes with the spice mixture and season with salt before serving.

Makes 4 Servings

.

1 C. Vinegar
1/2 C.Honey
2 Tbsp. Worcestershire sauce
1/2 C. Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic.

Cover, bring to boil, reduce heat and simmer 15 minutes.
In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5 servings.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp.. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

2 lb Boneless chicken parts (may use bone in parts)
2 Tbsp. Honey
2 Tbsp. Dijon mustard
2 Tbsp. Melted margarine
1 tsp. Basil Leaves
1/2 tsp. California Style Blend Garlic Powder .

Preheat grill for direct-heat cooking.

Place chicken on grill rack. Combine remaining ingredients.
During last 3-4 minutes per side of grilling time, brush chicken with sauce.

3/4 cup white sugar
1 1/3 cups paprika
3 3/4 tablespoons onion powder

Mix all ingredients together and store in an airtight container for up to 3 months.

1 pork butt, trimmed of excess fat
3 cups chicken stock
1 cup rice vinegar
1 cup Chipotle-Molasses BBQ Sauce, recipe follows
2 jalapeno peppers, chopped
1 large red onion, chopped
6 cloves garlic, chopped
Salt and pepper
8 soft buns, for serving
Black Pepper Vinaigrette, recipe follows

Preheat grill or oven to 350 degrees F.

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl.

6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated

Heat the grill to medium.

Place the peaches cut side down on the grill until browned.
Remove from the grill, cut into wedges and place into a gratin dish.

Vinaigrette:
1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.

Pizza Dough:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups flour, plus more for dusting

Topping:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

2 cups packed brown sugar
2 cups ketchup
1 cup water
1 cup cider vinegar
1 cup finely chopped onion
1 can (8 ounces) tomato sauce
1 cup corn syrup
1 cup molasses
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon garlic pepper blend
1 tablespoon Liquid Smoke, optional
1 tablespoon prepared mustard
1 teaspoon onion salt
1 teaspoon celery salt

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Yield: about 2 quarts.

1/4 cup Italian seasoned bread crumbs
1/4 cup freshly-grated Parmesan cheese
4 pork loin or rib chops (1-inch thick)

Preheat barbecue grill. In a shallow pie plate, combine bread crumbs and
Parmesan cheese; coat pork chops with the crumb mixture.

Place pork chops onto hot grill. Cover barbecue with lid, open any vents, and
cook 25 to 35 minutes or until the internal temperature reaches 155°F on a meat
thermometer; turn after 15 minutes.

Remove from grill and transfer onto a serving platter.

Makes 4 servings.
　

3 lb. chicken, cut in chunks or strips
Marinade in mixture of:
1/3 C. teriyaki sauce
2 tbsp. vegetable oil
2 tbsp. chili sauce
1/4 C. honey
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder

Alternate chicken on skewers with cherry tomatoes, mushrooms, pineapples, chunked green peppers, chunked onions.
Grill til chicken is cooked

3/4 cup canola oil
1/2 cup lime juice
1/4 cup orange juice
2 Tbsp each minced garlic and jalapeño pepper
3/4 tsp salt
1/4 cup sugar
12 skinless, boneless chicken breasts (about 3 1/2 lb; we used Perdue Perfect Portions)
1/2 cup chopped cilantro

Garnish: chopped cilantro, lime and orange wedges

1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbecue sauce

Preheat grill for high heat.

In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.

Jerk Pork Loin

2 cups sliced scallions
3 cloves garlic, smashed and peeled
1 scotch bonnet or habanero pepper, quartered and seeded
1/3 cup cider vinegar
1/4 cup packed dark brown sugar
2 tablespoons peanut oil , or canola oil
2 teaspoons ground allspice
2 teaspoons ground coriander
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground pepper
1 3-pound center-cut pork loin, trimmed

Puree scallions, garlic, chile pepper, vinegar, brown sugar, oil, allspice, coriander, thyme, salt, cinnamon and pepper in a food processor.

8 slices OSCAR MAYER Bacon
8 large sea scallops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
1/4 tsp. freshly ground black pepper

Heat grill to medium-high heat.

Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 2-1/2 min. or just until bacon starts to cook but is not crisp. Cool slightly.

Wrap 1 bacon slice around each scallop. Thread 2 scallops onto each of 4 skewers.

Grill 7 to 8 min. or until scallops are done and bacon is crisp, turning frequently and brushing with barbecue sauce. Transfer to platter; sprinkle with pepper.

Kraft Kitchens Tips

"Burger" Bites

24 small frozen fully-cooked meatballs (about 1 lb.)
24 drained canned pineapple chunks (about 1/2 of 20-oz. can)
1 large red pepper, cut into 24 pieces

Cook barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently.

Add meatballs; cook 10 min. or until heated through, stirring occasionally.

Thread 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

Kraft Kitchens Tips

6 sheets heavy duty aluminum foil (10x12 -inch)
1 (12 ounce) package prepared sponge cake shells
cooking spray

1 (20 ounce) can crushed pineapple, drained, juice reserved
2 tablespoons brown sugar, divided
1/3 cup chopped pecans, divided
18 maraschino cherries

Directions:

6 pounds pork spareribs, cut into 2-rib portions
4 cloves garlic, crushed
Water
1 cup Smucker's® Apricot Preserves
1/4 cup chopped onion
1/4 cup Dickinson's® Tomato Ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon Crisco® Pure Vegetable Oil
1 teaspoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon salt

6 tablespoons Crisco® Butter Shortening OR 6 tablespoons Crisco® Butter Shortening Sticks
1/4 to 1/3 cup hot pepper sauce
1 1/2 tablespoons cider vinegar
1 (0.6 oz.) envelope dry Italian salad dressing mix
Crisco® Original No-Stick Cooking Spray
1 pound chicken tenders, rinsed and patted dry
2 tablespoons Crisco® Pure Vegetable Oil
Salt and pepper, to taste
Wooden skewers (soaked in water for 30 minutes to avoid burning)
1/2 cup purchased blue cheese dressing

1 sheet (18x24-inch or 12x30-inch) Reynolds Wrap® Non-Stick Foil
1 small onion, thinly sliced
1¹ /3 pounds (4 medium) red potatoes, cut in bite-size pieces
1 tablespoon olive oil or vegetable oil
1 teaspoon seasoned salt
½ teaspoon dried dill weed (optional)
¼ teaspoon pepper

Preheat oven to 450°F OR grill to medium-high.
Center onion on sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side
toward food. Combine remaining ingredients in a bowl; arrange evenly over onion.
Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving

Ingredients
8 plums, peeled, pitted, diced
12 whole oven roasted shallots
2 tablespoons minced garlic
2 cups chicken stock
1/2 cup ketchup
1/4 cup molasses
6 tablespoons honey
3 tablespoons + 1 tsp white vinegar
2 tablespoons soy sauce
2 teaspoons dry mustard
salt and pepper
2 rack baby back ribs (3-4 lb) fat trimmed
1 teaspoon Creole seasoning
2 tablespoons liquid crab boil
4 bay leaves

Procedure
Make glaze:

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments

Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.