Buster has placed a total of 149 MasterCook recipes in this file: Afghan Chicken Afghan Chicken Kebobs Amy's Grilled Chicken Breasts Baked Chicken Salad (Oster Kitchen Center Cook Baked Chicken Salad (Oster Kitchen Center Cookbook) Barbecue Chicken Barbecued Cornish Hen Bbq Chicken With Sesame-Chili Sauce Bill Larsen's Turkey Gravy Charcoal-Broiled Duck Breasts Chicken Salad With Black Beans Chicken Vegetable Salad Chili-Basted Barbecue Chicken Chinese Chicken Pasta Salad Cinnamon And Spice Poultry Brine Coriander Chicken Salad Creamy Chicken Salad With Mango Dressing * Curried Chicken & Mango Salad Curried Chicken Salad Dan's Chicken Marinade Dean's Barbecue Chicken Deboning A Chicken Don's Poultry Brine Drunken Chicken Salad Duck Magrets - Broiled Duck Breasts Duck Tracy Easy Roasted Chicken Eric Hahn's Chicken Tenders Fresh Vegetable Turkey Salad Garlic Chicken Caesar Salad Green Mountain Maple Barbecued Chicken Grilled Asian Chicken Salad Grilled Cajun Chicken Salad Grilled Chicken And Chickpea Salad Grilled Chicken And Green Bean Salad Grilled Chicken Breast And Bean Salad Grilled Chicken Breasts With Salad Grilled Chicken Caesar Salad Grilled Chicken Ceasar Salad Grilled Chicken Dijon Salad Grilled Chicken Kebobs Holiday Barbecued Chicken Thighs Hot Chicken Salad #2 Hotter Than Hell Bbq Chicken Island Chicken Salad With Citrus Rum Dressing J And R's Barbecued Chicken J&R's Barbecued Chicken Jack Daniel's Tennessee Whiskey Chicken Jack's Turkey Burger Jalapeño Turkey Stuffing Jamaican Jerk Chicken Jc's Simple Chicken Jerk Chicken - Sugar Reef Style Jim Tarantino's Basic Chicken Marinade Juicy-Juicy-Juicy Smoked Turkey Just A Good Ole Turkey Karl's Smoked Turkey Kent Wible's Duck Breast Kent Wible's Turkey Injection Marinade King's Ranch (South Texas) Casserole Korean Style Grilled Chicken Kottopoula Me Saltsa Karithia (Chicken W/Wal Lemon Barbecued Chicken Lemon-Pepper Smoked Chicken Lemon-Rosemary Chicken Halves Lime-Cumin-Jalapeno Grilled Chicken Breasts Maple Flavored Smoked Turkey Maple-Flavored Turkey Brine Mardi Gras Grilled Cajun Chicken Marinaded Chicken Hot Wings Marius Johnston's Chicken Mark Peel's Brine Martha's Vineyard Raspberry Chicken Master Recipe For Poultry Marinade Mesquite-Grilled Chicken With Citrus Sauce Mike's Smoked Turkey Breast Murgh Kebab (Chicken Kebab) My Favorite Turkey Dressing Oil And Vinegar Grilled Chicken Old-Fashioned Chicken Salad Olive Garden Chicken Marsala Orange Marinade For Fowl Orange-Juice Turkey Brine O'reilly's Smoked And Brined Chicken Oven Sesame Chicken Peruvian Garlic Chicken Peruvian Grilled Chicken Thighs Peruvian Walnut Chicken Piquant Creamed Chicken Pollo A La Nogal Estilo Peruano (Peruvian Walnut Chicken) Pollo Al Ajo Estilo Peruano (Peruvian Garlic Chicken) Potato Salad With Smoked Turkey And Artichoke Poultry Marinade Poultry Perfect Rub Preparing Chicken ... The Island Way Preparing Chicken The Island Way Redhead's Redhot Jamaican Jerk Red's Barbeque Chicken Roast Turkey And Southern Dressing San Antonio Chicken Salad Scott's Poultry Brine Scott's Poultry Brine And Mop Simple Jamaican Jerk Chicken Simple Marinade Smoke And Spice Turkey Smoke Roasted Holiday Turkey Smoked And Brined Chicken Smoked Baked Garlic Chicken Smoked Barbequed Turkey Smoked Chicken Breasts In Ham Smoked Duck Breast Smoked Pheasant - 1 Smoked Pheasant - 2 Smoked Turkey Smoked Turkey Hash Smoked Turkey With Brine Smoked Turkey With Smoked Oyster Dressing Smoked Turtle Dove Kabobs Smoked, Brined Chicken Special Marinated Chicken Parts Spiced Grilled Chicken Spicy Chicken Marinade Springtime Chicken Salad *** Nfxs18b Steve's Cajun Surprise Turkey Injection Marinade Tandoori Chicken Tandori Style Chicken Tea Smoked Chicken Tea Smoked Chicken Breast Tea Smoked Duck With Smoked Walnuts Tea Smoked Molasses-Cured Duck Breasts Tender Roast Pheasant Texas Pete Garlic Chicken: Tex-Mex Chicken Thai Barbecue Chicken Thai Bbq Chicken Appetizers Thai Chicken Or Pork Satay Tumor Chicken Turkey Legs Turkey Tetrazzini Turkey Waldorf Salad Turkey-In-A-Sack Two Smoked Turkey Gravies Two Stepping Turkey Legs Vietnamese Bbq Duck Breast Vietnamese Grilled Duck Breast Vince's Grilled Chicken Marinade Western Marinated Bbq Chicken White Castle Turkey Dressing William O'reilly's Brine ----------------------------------------------------------- * Exported from MasterCook Buster * Afghan Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 la garlic 1/2 teaspoon salt 2 cups plain whole-milk yogurt 4 tablespoons juice and pulp of 1 large lemon 1/2 teaspoon cracked black pepper 2 large whole chicken breasts Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once. Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Afghan Chicken Kebobs Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yogurt 1 1/2 teaspoons salt 1/2 teaspoon ground red or black pepper 3 tablespoons garlic -- finely minced 1 1/2 pounds chicken breasts -- boneless, skinless, -- cut into kabobs flatbread such as lavash -- pita or flour -- tortil 3 tomatoes -- sliced 2 onions -- sliced cilantro to taste 2 lemons or 4 limes -- quartered 1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. 2. Thread chicken on skewers and grill over medium hot coals. 3. Place warmed pita bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. Makes 4 servings. Newsday, Queens New York -- Dining and Food section -- 27 Sep 95 Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Amy's Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken breast halves -- without skin 2 teaspoons Dijon mustard 3 1/2 tablespoons White wine vinegar 2 teaspoons Garlic -- minced 2 teaspoons Honey 1 1/3 tablespoons Fresh thyme -- or 2 teaspoons Dried -- minced 1/3 teaspoon Coarse salt 1 1/3 dashes Red pepper flakes 1 tablespoon Olive oil 4 sp fresh thyme Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Recipe By : Lean Italian Cooking, by Anne Casale Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cook Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cookbook) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Chicken Recipe By : Serving Size : 16 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each 4 pound chickens -- quartered 1/4 cup vegetable oil 4 teaspoons thyme 2 teaspoons crushed red pepper salt and freshly ground black peppe True Texas Barbecue Sauce Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Cornish Hen Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cornish game hens butter -- melted ***BARBECUE SAUCE*** 1 centiliter garlic -- minced 2 teaspoons salt 1/4 cup vinegar 1/4 cup lemon juice 1/4 cup oil 1 1/4 cups Worcestershire 2 tablespoons chopped onion 1 teaspoon paprika 1/2 cup brown sugar 1/4 cup ketchup Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Chicken With Sesame-Chili Sauce Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces jar plum sauce or 3/4 cup sweet-and-sour sauce 1/3 cup hoisin sauce 1/3 cup soy sauce 3 tablespoons honey 3 tablespoons water 1 tablespoon water 1 tablespoon sesame seed 2 centiliters garlic -- minced 2 teaspoons ginger root -- grated or 1/2 teaspoon ground ginger 1 1/2 teaspoons oriental chili sauce or several dashes bottled hot pepper sauce 1/2 teaspoon five-spice powder 2 broiler-fryer chickens quartered -- or cut up For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs. Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill Larsen's Turkey Gravy Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only I thought that the way I make turkey gravy was the way everyone makes it. I guess my way is more a technique rather than a recipe per se. I use a clear gravy rather than opaque. Anyway here is my method. If the turkey is oven roasted, it is on a rack above a pan that can be put on the stove for deglazing. If the turkey is smoked, I buy cheap turkey legs (about $0.29/# on sale) and cook the legs at on a rack at 250 degrees for about 4 hours). I want the drippings. Once the turkey is done, I remove the turkey from the pan, place it on the stove and deglaze the pan using about one cup of cranberry juice and a whisk. I add a cup of water and bring it back to a low boil and reduce the sauce for about ten minutes. If I think I will need more gravy, I begin adding chicken stock or canned low fat chicken broth. Add a little salt and pepper (I use white pepper...but black works well also). Once I have the amount I think I need, I pour it into a glass measuring cup or metal bowl. Ice it down to let the fat congeal on the top. Then I either take the fat off with a spoon (or since I am usually in a hurry and don't let it cool long enough, I use the baster to remove all of the fat that I can). If you refrigerate this overnight, what you will have is a gelatin. To thicken the gravy, I put the liquid - fat which we have removed - in a sauce pan and heat it. Then I mix a cornstarch paste from about 2 TBS ice water and 2 TBS corn starch. Begin to add this as the liquid comes to a boil. Usually this is enough to thicken the gravy to a serving viscosity. Despite what my wife says, I actually know how to make a roux from fat and flour. I just never thought a roux had a taste of its own and why use it if you can avoid it. I feel like I am carrying coals to Newcastle with this technique. I also use this gravy recipe in my turkey pot pies which are frozen and eaten a couple of weeks after a turkey feast. I can only eat turkey about two days in a row and then my stomach rebels. Posted to the BBQ-List by Bill Larsen 03 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charcoal-Broiled Duck Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Duck breast filets 4 slices Bacon 2 Beef bouilllon cubes 1 cup Water 1 tablespoon Red Current jelly 1/2 tablespoon Dry mustard 1 tablespoon Sherry 1 tablespoon Brandy 1/8 tablespoon Marjoram 1/8 tablespoon Oregano Grated rind of 1 orange 1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `til thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min. or `til med rare, basting constantly Recipe from by RockMc on Mar 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Salad With Black Beans Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fermented chinese blk. beans 1 pound snow peas 1/4 cup dry sherry 1 cup low-sodium chicken broth 2 tablespoons finely minced garlic 2 teaspoons finely minced fresh ginger =or=- po -- wdered ginger 4 chicken breast halves -- (boned) 3 tablespoons salad oil 2 tablespoons dark sesame oil -- (optional) 1/4 bunch cilantro SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Vegetable Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup diced cooked chicken 3/4 cup frozen green peas -- cooked and cooled 3/4 cup cooked rice -- cooled 2/3 cup finely diced celery 1 1/2 tablespoons diced pimiento 1/2 cup mayonnaise 1 dash white pepper 1 teaspoon lemon juice 6 lettuce cups 3 tomatoes -- peeled and -- quartered Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili-Basted Barbecue Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable -- (corn) oil 6 centiliters garlic -- pressed 1 tablespoon plus 1 tsp. chili powder 1 tablespoon fresh lime juice 2 teaspoons ground cumin 1 teaspoon ground coriander OR 1 sp fresh cilantro -- chopped 1/2 teaspoon Ground clove 1/4 gram cayenne pepper 5 pounds chicken pieces salt/freshly ground pepper to taste Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare barbecue grill (medium heat). Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack, skin side down. Cover and grill until cooked through, basting every 10 minutes with reserved marinate, turning occasionally, for about 30 minutes or until done. Transfer to platter and serve. Source: Dr. Karen Howard, Abilene Reporter-News Posted to the BBQ List by Carey Starzinger on May 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Chicken Pasta Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip or miracle whip light -- dressing 2 tablespoons soy sauce 1 teaspoon ground ginger 1/4 teaspoon hot pepper sauce -- (optional) 3 cups rotini -- cooked, drained 2 cups chopped cooked chicken 1 cup pea pods 1 cup chopped red peppers 1/4 cup sliced green onions Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cinnamon And Spice Poultry Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon mustard seed 1 tablespoon coriander seed 3 bay leaves or 4 1 tablespoon cayenne 1 tablespoon cloves 1 tablespoon black pepper 1 tablespoon mace 1 tablespoon cardamom 5 cinnamon sticks 1 cup brown sugar -- (packed) 1/2 cup kosher salt 3 cups cider vinegar 3 cups water Bring the whole mixture to a boil on the stovetop, then let cool to room tempter. Put your poultry in, and marinate in the fridge for at least 24 hours, but a few days is even better. remove the bird and smoke it. Last winter I did a turkey like this, but because of bad weather was unable to cook it outside, so I just baked the thing in the oven. It was one of the best turkeys I ever had. Posted to the BBQ List on July 23, 1998 by Catherine Goldman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coriander Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coriander -- chopped 3 scallions -- (including tops) -- minced 2 chicken breasts -- boneless and skinl, -- ess 3 tablespoons butter or margarine 1/4 cup sesame seeds -- toasted 1 garlic clove -- minced 1/2 head iceberg lettuce -- shredded ***SESAME DRESSING*** 1 tablespoon dry mustard water 1/2 cup sesame oil 1/2 cup salad oil 1/4 cup soy sauce 3 teaspoons sugar 1 tablespoon lemon juice 1/4 teaspoon chinese 5-spice powder Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce. DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Chicken Salad With Mango Dressing * Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PATTI VDRJ67A*** 3 chicken breast -- whole boneless 1 cup chicken broth 3/4 cup rice 2 mangoes 3 green onions -- chopped 3 tablespoons french dressing ***MANGO DRESSING*** 1 mango 1/2 cup light cream 1/4 cup thousand island dressing 1 tablespoon mint -- chopped 1 tablespoon mango chutney Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken & Mango Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 4 boneless -- skinned (4 oz.) 1 chicken breasts 3/4 cup plain yogurt 1 tablespoon lime juice 1 tablespoon honey 1 teaspoon curry powder 1/8 teaspoon salt 1/2 teaspoon pepper 1 cup peeled cubed mango -- papaya 1 or pineapple 4 lettuce leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/4 cup mayonnaise 2 tablespoons mango chutney 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon white pepper 1 cup plain yogurt ***SALAD*** 3 cups cooked chicken -- cubed 2 cups cantaloupe -- cubed 2 medium cucumber -- peeled, seeded, -- cube 3 cantaloupe -- cut in half 1/2 cup slivered almonds -- toasted Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ginger ale vinegar ginger garlic powder salt turmeric hot sauce cayenne powder Old Bay seasoning For chicken, I use a marinade and mop based on ginger ale and vinegar with ginger, garlic powder, salt, turmeric, hot sauce, cayenne powder, and Old Bay for flavor. These are my standard and favorite spices but I also look through the cabinet to see if anything else sounds good at the time. No measurements - I just pour in what I think is right for the amount of chicken. When the mixture passes the smell and taste test, I dump in the chicken. After the chicken has marinated, I boil the liquid (for safety) and use it as a mop. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dean's Barbecue Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 4 pound chickens-quartered 1/4 cup vegetable oil 4 teaspoons thyme 2 teaspoons crushed red pepper salt and freshly ground black peppe Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deboning A Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don's Poultry Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 1/4 cup vinegar -- (white) 1 tablespoon pickling spice 1/2 teaspoon allspice 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery salt 1 1/2 cups salt 1/4 cup brown sugar 1 tablespoon maple extract 1 teaspoon Liquid Smoke To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add vinegar and spices to brine. Next, add maple extract and Liquid Smoke to the brine. Editor-- Don's brine recipe can also be used for brining breasts, quarters or whole chickens. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Drunken Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned chicken breasts -- cook 1 cup sherry 1 teaspoon salt 1/2 teaspoon sugar 1 head red leaf lettuce 1/2 cup cilantro -- (leaves) optional 3 tablespoons sesame seeds -- toasted golden 4 scallions -- w/green, chopped Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Duck Magrets - Broiled Duck Breasts Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons shallots -- minced 1 1/2 teaspoons kosher salt 1 teaspoon fresh parsley -- chopped 1/2 teaspoon bay leaves -- crumbled 1/4 teaspoon thyme leaves -- crumbled 12 black peppercorns -- lightly crushed 1 garlic clove -- thinly sliced black pepper -- freshly ground 1. 1 day before serving, trim off all excess fat from the duck breast. In a noncorrodible bowl combine the salt, shallots, parsley, bay leaf, thyme, peppercorns, and garlic. 2. Roll the duck breasts in the mixture and stack them, skin side down, in the bowl. Cover bowl with a towel or plastic wrap and let stand, refrigerated, 12-24 hours, turning breasts over once. 3. 30 minutes before serving, wipe or rinse the duck breast to remove excess seasonings and any liquid that may have exuded during the marinating time. Discard marinade and allow breasts to come to room temperature. Pat ducks dry. 4. To broil, set the broiler rack about 4 inches from heat. Score the skin and place duck breasts skin side down on broiler rack. 5. 8 or 9 minutes before serving, broil 1 minute in order to sear flesh side and melt excess skin-side fat from reflected heat. Turn breasts over and broil about 4 minutes longer. Breasts will "tighten up" and become thicker. With thumb and middle finger, pinch meat from under skin end to flesh side to test for doneness. If the flesh springs back quickly it is rare; if there is some "give" it is medium. 6. Transfer breasts to a carving board and let rest 1-2 minutes. To serve, thinly slice meat crosswise diagonally. Sprinkle with freshly ground pepper, then fan each magret out on an individual heated serving plate. Serve at once. Makes 4 servings Posted to the BBQ-List byGary Wiviott on 28 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Duck Tracy Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE DUCK IN*** 1 bottle of champagne 1 cup honey 1 teaspoon poultry seasoning -- (non-salt type) 1 teaspoon garlic powder 1 teaspoon onion powder Poke holes, with a fork, all over the skin. Marinade duck overnight in refrigerator. Put duck on a standing bird rack so the juice cooks out. Baste about every 30-45 minutes with marinade. It takes about 5-6 hours. Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to "fall off the bone". Then take it off and serve. Watch out for neighbors stopping by! Posted to the BBQ list on July 19, 1998 by Leanne The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Roasted Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons onion powder 3 tablespoons sugar 3 tablespoons garlic powder 4 teaspoons dried thyme flakes 4 teaspoons ground cinnamon 3 tablespoons ground allspice 2 teaspoons ground nutmeg 3 tablespoons fresh-ground pepper 1 drop habanero chile -- chopped fine OR 2 tablespoons hot pepper sauce Although this is not REAL BBQ it is an easy way to cook a whole chicken on a gas grill! And you thought gas grills were for those fat, white legged guys you see in the neighborhood every Sunday burning steak. This recipe is so simple that I always wonder why those "Famous" TV cooks have not demonstrated it. I call it Easy Roasted Chicken. Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction: Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a cool pantry. Light both sides of your gas grill and leave them on high for ten minutes or until the lava rocks are hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up, on the off side of the grill. Close the cover and let it cook for 45 minutes. Raise the cover and turn the chicken 90F, close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is okay or pull the wing, it should come off easily. Remove the chicken from the grill and let it rest for at least ten minutes before slicing. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eric Hahn's Chicken Tenders Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Jack Daniels or Crown 1 can Tomato Soup 2 teaspoons Worcestershire Sauce Other seasonings at your descretion Take 1/2 of the whiskey and worcestershire and marinate chicken tenders in it for a minimum of 2 hours. Place them in a non-stick skillet and pour the rest of the ingredients over and simmer untill donw. Great served with rice. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Vegetable Turkey Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup seven seas viva -- (or any 1 brand) italian dressing 1 cup halved cherry tomatoes 1 cup quartered mushrooms 1 cup sliced zucchini or yellow 1 squash 1/2 cup pitted ripe olives 1/2 cup red pepper strips 1/2 cup sliced carrots 1/4 cup red onion rings 8 cups torn assorted greens 1/2 pound lois rich fully cooked 1 oven roasted breast of 1 turkey -- cut into strips 2 ounces kraft natural shredded mild 1 cheddar cheese Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing if desired. Makes 4 to 6 servings. VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing. Preparation time: 15 minutes plus refrigerating. Source: Sunday Inquirer Coupon Section The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Chicken Caesar Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 10 1/2 ounces HC® cream of roasted garlic soup -- condensed 1/2 cup Chicken broth 1/4 cup White vinegar 2 tablespoons Fat-free parmesan cheese 1 tablespoon Worcestershire sauce ***SALAD*** 2 he romaine lettuce -- torn into 2" pieces 4 pi chicken breast halves without skin -- grilled and c into -- 2" strips 1/2 cup Croutons 2 tablespoons Fat-free parmesan cheese In a food processor, combine soup, chicken broth, vinegar, 2 tablespoons parmesan cheese, and worcestershire sauce. Process until smooth and blended. In a mixing bowl, combine lettuce and 1 cup dressing. Toss to coat well. Per serving: 121 Calories; 2g Fat (11% calories from fat); 17g Protein; 10g Carbohydrate; 36mg Cholesterol; 347mg Sodium NOTES : To serve, top with chicken, croutons, and remaining parmesan cheese. Recipe by: Healthy Choice Recipe Creations Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 1, 1997. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mountain Maple Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Pure maple syrup 3 tablespoons Bottled chili sauce 1 tablespoon Cider vinegar 2 teaspoons Country-style Dijon mustard 4 Skinless boneless chicken thighs 1 tablespoon Vegetable oil Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt. Can be prepared in 45 minutes or less. Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. 2 Servings; Can be doubled. Bon App‚tit June 1995 Posted to recipelu-digest by Sandy on Mar 05, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Asian Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boned and skinned chicken breast ha 1/4 cup Rice vinegar 1/4 cup Fresh lime juice 1 tablespoon Low sodium soy sauce 1 teaspoon Fresh ginger grated 1/2 teaspoon Red pepper flakes 6 cups Spinach leaves torn 1 1/2 cups Bean sprouts 1 Red bell pepper cut into strips Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman on Apr 6, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Cajun Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPICED NUTS*** ***SALAD*** 1 tablespoon Butter 1 ts Sugar 1/4 ts Ground red pepper 1/2 c Walnuts -OR- pecans; chopp 1/2 lb Chicken breasts; boneless, - skinless 1 ts Cajun seasoning 1/2 lb Smoked Andouille sausage -OR - hot Italain sausage links 6 c Mixed salad greens; torn 1/2 c Red bell pepper; cut in - strips 1 c Honey-mustard dressing Melt butter in small skillet over medium heat. Stir in sugar and ground red pepper; blend well. Stir in nuts to coat. Cook and stir over medium heat 4-5 minutes or until nuts are lightly toasted. Remove from heat; cool completely. Heat grill. Sprinkle cajun seasoning over chicken. When ready to grill, place chicken breast and sausage on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-15 minutes or until chicken is tender and juices run clear, turning once. Cook sausage 15-20 minutes, turning frequently. Cut chicken into strips; cut sausage into 1/2" slices. Line 6 salad plates with greens and red bell pepper strips; arrange chicken and sausage on top. Sprinkle with spiced nuts. Serve with dressing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Chickpea Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced garlic 2 tablespoons Fresh ginger -- peeled and grated 1 teaspoon Ground cumin 1/2 teaspoon Salt 1/4 teaspoon Ground red pepper 4 Skinned and boned chicken breast ha 2 cans chickpeas -- rinsed and drained -- (15-ounce) 1/2 cup Plain yogurt 1/2 cup Sour cream 1 tablespoon Curry powder 1 tablespoon Lemon juice 1/2 teaspoon Salt 1 Red bell pepper -- chopped 1/4 cup Purple onion -- diced 2 Jalapeno peppers -- seeded and minced 2 tablespoons Fresh cilantro -- chopped 2 tablespoons Fresh mint -- chopped 3 cups Fresh spinach -- torn 3 cups Red-tipped bibb lettuce -- torn 2 tablespoons Lemon juice 1 tablespoon Hot curry oil Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour. Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350ø to 400ø) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl. Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Yield: 4 servings. NOtes: Add variety to a summer lunch with this Indian-inspired recipe. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert on Jan 23, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Green Bean Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Boned and skinned chicken breast ha 1 Red bell pepper -- in 1/4" strips 1 Green bell pepper -- in 1/4" strips 1 small Red onion -- in 1/4" strips * 1/2 pound Fresh green beans -- , snapped/halved, -- blanched for 4-5 -- minutes ***DRESSING*** 1 cup Mayonnaise 6 ounces Jar Creole mustard 1 teaspoon Cider vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1/4 teaspoon White pepper Place chicken on prepared grill and cook about 5 minutes on each side. Chill in refrigerator; cut into 1/4" strips. In large mixing bowl, place chicken peppers, onn and green beans. Add dressing and toss gently to mix well. Serve with chilled fruit or sliced tomatoes. Dressing: Mix all ingredients together in medium bowl. Per serving; 137.4 calories, 1.8 grams fat, 12.1% CFF, 60 mg. cholesterol, 73 mg. sodium NOTES : I cut this recipe down to serve only 4. Recipe by: National Broiler Council Posted to TNT Recipes Digest by Roberta Banghart on 8 Ma, y 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breast And Bean Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Well-seasoned mustard to 3 tablespo 4 Chicken breast halves skinned and b 1 package Frozen black-eyed peas 10-ounce pac 32 ounces Canned beans combined kidney -- garbanzos, white 1 Medium-large red onion finely chopp 2 Medium-large ripe tomatoes coarsely -- chopped 2 tablespoons Fresh thyme -- chopped to 3 -- tablespoons 2 tablespoons Fresh oregano -- chopped to 3 -- tablespoons 4 Sun-dried tomato halves in oil -- finely chopped 3 tablespoons Extra-virgin olive oil 3 tablespoons Balsamic vinegar Black pepper to taste freshly groun Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breasts With Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless chicken breasts 1/2 cup Dry red wine 2 tablespoons Olive oil 2 tablespoons Balsamic vinegar 2 Garlic cloves -- pressed 1/4 teaspoon Dried oregano Salt Pepper ***SALAD*** small Radicchio small Butterhead Lettuce medium Belgian Endive 2 tablespoons Dry red wine 2 tablespoons Olive oil 1 tablespoon Balsamic vinegar 1/2 cup Salsa -- (purchased or -- homemade 1. Remove skin from chicken breasts and discard. Whisk together red wine, olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large enough to hold the chicken breasts. Add the chicken breasts and marinate 30 minutes, turning chicken every 10 minutes. 2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each side or until no longer pink on the inside. 3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, olive oil, vinegar, salt and pepper in a small bowl and whisk until smooth. Pour over salad greens and toss lightly. 4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa. Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless -- skinless chicken -- breasts Salt and pepper 2 tablespoons Olive oil ***CROUTONS*** 1 cup Bread cubes -- , approximately -- 3/4-inch square 1/4 cup Olive oil 1 teaspoon Dried thyme 1 teaspoon Paprika 2 tablespoons Grated Parmesan ***DRESSING*** 6 centiliters garlic -- , mashed and minced 1 tablespoon Dijon mustard 1 tablespoon White vinegar Lemon juice 2 tablespoons Mayonnaise 1/2 cup Olive oil Salt and pepper Minced anchovy fillets 1 large Head of romaine lettuce -- , washed and dried 1/2 cup Freshly grated Parmesan ***GARNISH*** Finely chopped parsley wh anchovies Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle. Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.~ Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 18:10:01 -0400 From: Meg Antczak Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Ceasar Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Plus 1 tb extra-virgin olive oil -- divided 2 slices French bread -- crusts removed cut -- into 1/2" cubes 1 pound Cooked boneless -- skinless chicken -- breasts, cut cross- -- wise into 1/2" -- thick slices 1/2 teaspoon Salt and pepper -- (ea) 4 Anchovy fillets -- chopped 2 teaspoons Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Dijon mustard 2 dashes Red pepper sauce 1 large Head romaine lettuce -- torn 3 tablespoons Freshly grated Parmesan cheese Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well. Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Dijon Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 2 teaspoons Dried tarragon leaves -- Crushed 1/4 teaspoon Cracked black pepper 3 tablespoons Tarragon vinegar 1 tablespoon Sugar 1/3 cup Water 8 teaspoons Olive oil 2 wh chicken breasts -- Skinned -- boned, and Fat removed 1/2 pound Fresh mushrooms -- halved 2 cups Broccoli flowerettes 5 cups Boston lettuce 8 ounces Fat-free Muenster Cheese -- H.C. -- cubed 1/2 cup Red onion rings Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Kebobs Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 woooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 dash pepper 1 1/2 pounds boneless skinless chicken breast cu 1 1/2 -- in cubes soak wooden skeewers for 20 mins water mix everything together and soak chicken cubes for 30 mins devide chick into 6 to 8 equal part and put on skewers grill 5 to 7 mins or until chicken is no longer pink MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by "Karl E. Moser" on Apr 13, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Holiday Barbecued Chicken Thighs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it. Stuff the now made pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick piece of Monteray Jack cheese, a few diced onions and diced jalepeno peppers that have been seeded and ribed. If you want it with a little more kick, don't take the ribs out of the jalepenos. I prefer to leave the ribs. If you have room left, add more cheese, cut anyway you need to do it to get it into the pocket. Now take a toothpick and use it to close the pocket. Wrap each thigh with a strip of bacon and pin the bacon to the thigh with another toothpick. Place thighs in pan and drizzle with Italian salad dressing until at least half covered. Let marinade for at least 2 hours. Turn thighs over in marinade every hour. Cook indirect with medium smoke at 250 to 300 degree till done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q thighs directly over the coals till done. Caution: If Q'ing directly over the coals, DON'T make a big fire. A small one will work best, and not burn the bacon and thighs. If cooking directly over the coals, make sure you chunk in a small piece or two of green wood for smoke. I have done these at the store a couple of times for "something extra" on fancy orders, plus a few times at home. We really enjoy them and hope all of you do to. Posted to the BBQ-List by Danny Gaulden on 9 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Chicken Salad #2 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken -- cooked and diced 4 Hard cooked eggs -- diced 3 cups celery -- diced (loosely -- packed) 2 cans mushrooms -- (4 oz.) 1 5 ounces can water chestnuts -- sliced 1 2 ounces jar pimientos -- cut fine 1 tablespoon grated onion 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon Accent 2 cups sour cream Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hotter Than Hell Bbq Chicken Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Bacon drippings 1 tablespoon Maple syrup 1 cup Chopped onion 4 centiliters garlic -- minced (large) 1 Bottle -- (44-oz) ketchup 1/4 cup Cider vinegar 1/4 cup Dark molasses 1/4 cup Worcestershire sauce 1/2 cup Flat beer 2 tablespoons Dijon-style mustard 1 tablespoon Liquid smoke 1 teaspoon Pequin quebrado 1 teaspoon Frsh ground black pepper 1 tablespoon Minced pickled jalapenos 2 broiler-fryer chickens -- cut for frying -- (3-lb) To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons! From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Chicken Salad With Citrus Rum Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CHICKEN*** 1 tablespoon Soy sauce 1 tablespoon Cider vineger 1 tablespoon Olive oil 1 tablespoon Water 1 tablespoon Onion -- minced 1 1/2 teaspoons Sugar 1 1/2 teaspoons Dried thyme 1 teaspoon Ground allspice 1/2 teaspoon Cinnamon 1/2 teaspoon Pepper 1/8 teaspoon Cayenne 1 pound B & S chicken breasts 1 he lettuce ***DRESSING*** 2 tablespoons O.j. 2 tablespoons Vegetable oil 1 tablespoon Lime juice 1 tablespoon Water 1 tablespoon Honey 1/4 teaspoon Rom extract 1/4 teaspoon Ground ginger 1/4 teaspoon Ground nutmeg 1/4 teaspoon Garlic powder Chicken: Combine all, except last 3 ingredients, in a plastic bag and squish to blend. Add chicken toss to coat. chill 2-3 hours. Remove and broil 6-8 minutes. Cut into strips and serve on a bed of lettuce and assorted veggies. Top with dressing. Dressing: Combine, chill and pour over salad. From: The Complete Spice Book by Maggie Stuckey. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Tammi Upshaw on Nov 03, 1997 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J And R's Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3.7 lb chicken Salt and pepper ***BASTING SAUCE*** 1/2 cup Butter 1/8 cup Lemon juice 1 teaspoon Celery salt 1 teaspoon Garlic powder 1 teaspoon White pepper 1 teaspoon Paprika 1 teaspoon Onion A great way to do chicken although I split it down the back and put it spread eagle on the rack. I have been using a recipe from The All-American Barbecue Book, one of the few recipes I haven't altered severly (at least mostly). The last time I did it I split a 3.7 lb chicken and salt and peppered it first thing before firing up the Q and making the basting sauce. Bring slowly to a boil and take off heat. I smoked it at 225 - 250 degrees for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in) Posted to bbq-digest V4 #076 From: mariusj@best.com (Marius Johnston) Date: Fri, 6 Dec 1996 00:28:45 -0700 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J&R's Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound chicken -- split salt and pepper ***BASTING SAUCE*** 1/2 cup butter 1/8 cup lemon juice 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon white pepper 1 teaspoon paprika 1 teaspoon onion The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce. Bring basting sauce slowly to a boil and take off heat. I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Tennessee Whiskey Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 frying chickens -- (2 lbs each) 1 cup Jack Daniel's salt & pepper to taste ***WHISKEY SAUCE*** 1 pound white mushrooms -- sliced 6 green onions -- chopped 2 tablespoons butter 2 ounces Jack Daniel's 2 cups brown sauce Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey? While the chips are soaking, build a charcoal fire in your barbecue grill. Use the wood chips in your grill to create a good smoking fire. Broil the fryers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Saut‚ the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time. BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack's Turkey Burger Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds minced raw turkey thigh meat -- no skin 3 tablespoons minced parsley 2 tablespoons dry bread crumbs 1 tablespoon fresh chopped thyme 1 tablespoon Dry Rub #1 1 tablespoon minced onions Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl combine turkey meat with first 6 ingredients. Mix thoroughly and chill in refrigerator for at least 2 hours. When ready to grill, form into large patties and grill for 5 minuets on each side or until done. Make sure turkey mixture is cold before grilling. Serve with your choice of condiments. Yield: 6 servings Posted to the BBQ List by Rock McNelly on Mar 30, 1998. NOTES : The Grillin' and Chillin' Dry rub #1 is included in this recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeño Turkey Stuffing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound margarine 1 cup chopped onion 1/2 cup chopped celery 3 loaves jalapeño bread -- sliced* 2 cups warm water 1/2 pound crumbled tomato and basil feta chee *Either commercial or home-made-- note: Glen Hosey makes a great one! In large skillet, melt margarine, saut‚ onion and celery, stirring often. Meanwhile, lightly toast slices of Jalapeño bread on cookie sheet in oven. Cut into cubes. Combine cubed jalapeño bread and water in large bowl. Fold in crumbled feta cheese. Slowly add moistened bread to celery and onion mixture in skillet, stirring constantly over low heat for about 5 minutes to blend flavors. Turn into a greased casserole dish and garnish the top with roasted red peppers and jalapeño slices, if desired. Bake at 325F, covered for about 20 minutes. Then uncover and bake until browned, 15-20 minutes. For a zesty variation, add 1 1/2 cups cooked, crumbled chorizo before baking. For a truly southwestern Thanksgiving, serve with picadillo, pumpkin tamales, squash w/ cheese, string beans w/ almonds and cream, variety of salsas. Enjoy! Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1/2 cup scallion -- (green onion), -- finely chopped 2 teaspoons thyme leaves -- fresh 1 teaspoon salt 2 teaspoons sugar 1 teaspoon allspice -- ground 1/2 teaspoon nutmeg -- ground 1/2 teaspoon cinnamon -- ground 1 hot pepper * -- finely chopped, 1 teaspoon ground black pepper 3 tablespoons soy sauce 1 tablespoon oil 1 tablespoon cider or white vinegar * Use Scotch bonnet or Habanero chilies for the authentic taste of this dish. Combine ingredients, and process in blender or food processor. Marinate chicken in refrigerator for at least four hours before cooking. Posted to BBQ List by Jim McGrath on Feb 12, 1998 NOTES : As others have said, the wood is pimento or allspice, and has no relationship to the capsicum pimento. There is an excellent book on Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The Crossing Press, ISBN 0-89594-439-1, $10.95 soft cover. Above is a recipe for jerk marinade from her book. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jc's Simple Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 or 4 pound chicken 4 centiliters garlic whole fresh coriander groundnut oil for mop -- optional Wash and dry chicken. Quarter the garlic cloves - don't bother to peel unless you wish to eat them later. Place the garlic and a loose wad of the coriander into the chicken. Smoke at 240-250F for about 3 hours (longer if you can keep the temp. down). Every half-hour or so, chuck some coriander onto the charcoal. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Chicken - Sugar Reef Style Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 scotch bonnet pepper -- finely chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 chicken breasts -- 6-8 ounces each In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Source: Sugar Reef Restaurant in Manhattan. Shared By: Hanna on alt.cooking.chat Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Tarantino's Basic Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/4 cup canola oil 3 centiliters garlic -- minced 1/4 cup fresh parsley -- chopped 1 teaspoon dried oregano -- crushed 1 dash kosher salt to taste 1 dash black pepper to taste Combine the orange and lemon juice, mustard, and Worcestershire sauce in a glass bowl. Whisk in the oil a little at a time. Add remaining ingredients. Chicken breasts should marinate 3 to 4 hours. Wings 4 to 6 hours. Posted to the BBQ List by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Juicy-Juicy-Juicy Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TO ONE GALLON OF WATER*** 1/4 cup vinegar -- (white) 1 tablespoon pickling spice 1/2 teaspoon allspice 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery salt 1 1/2 cups salt 1 teaspoon liquid smoke 1/4 cup brown sugar 1 tablespoon maple extract Make up enough brine to totally submerge bird. Let sit in brine for 48 to 55 hours. Smoke low and slow to 165-170F internal. Juicy-Juicy-Juicy Posted to BBQ List by Don Havranek on Sep 16, 1997 NOTES : Recipe Editor: This brine will be good for chicken as well as turkey. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Just A Good Ole Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium turkey 4 pi fatty bacon 2 tablespoons garlic salt 1 st butter olive oil Washed the Turkey. Put 4 pieces of fatty bacon, two tablespoons of garlic salt and 1 stick of butter inside the cavity. Rubbed the outside with Olive Oil and applied a liberal amount of Garlic Salt on top of the Olive Oil all around the Turkey. Added Hickory and Apple to the bed of Hedge coals and let them catch fire. Placed the Turkey on the smoker (This is a smoker with an offset firebox). When the Hickory and Apple were flaming good I buttoned down the hatches and maintained a temperature at 200F (+ or - 10F) with good white smoke. 1 hour later I basted the Turkey with the liquids from the body cavity. I repeated the basting process every 45 minutes. When juices ran low in body cavity I added another stick of butter and kept on basting. For a 12 pound bird. At 200F this process will take about 10 hours. A Turkey done this way will melt in your mouth. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium turkey ***FOR THE RUB*** 1/4 cup paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1/4 teaspoon salt 1 teaspoon parsley 1 teaspoon sage 1 dash lemon pepper 1 teaspoon ground dry mustard ***FOR THE MOP*** 1/2 cup Worcestershire sauce 1/2 cup soy sauce 1/2 cup soft drink of choice 1 dash sweet hot mustard 1 dash salt 1 dash pepper 1 dash poultry seasoning Taste the rub--none of the ingredients should overpower another, if one does, adjust. Rub the turkey inside and out, and refrigerate over night. Cook the turkey breast side down. Mop when you adjust your fire. I used plain water in my water pan, and cooked for around 24 hours as I recall. When the turkey was nearly done, I brought it in the house to finish in the oven. (Needed the gravy!) This is the same way I do chicken, and haven't received one complaint yet. Note that all my ingredients are approximate amounts, and I don't always use all of them. It's all to taste, and all depends on what I got. Always starts with paprika and garlic though. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent Wible's Duck Breast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/4 cup vinegar 5 diced jalapenos -- (your heat level) 1 cup your bbq sauce 1 large sliced apple 1 large sliced onion Fat cut off. Place in Zip-lock bag with marinate. Bout as much that will fit in the bag if you have a lot. Marinate at least two days if you don't like wild taste. A week won't hurt. Lay two pieces of bacon down in a cross. Lay the duck breast on top middle of the bacon. Brush on a little bbq sauce. Place one apple slice and onion slice from the marinate on top of the breast. Pull the four ends of bacon over the top and place a toothpick through the top to bottom. Brush on a little more BBQ sauce. Cook on grill until the bacon is done. Posted to the BBQ-List by Kent Wible on 25 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent Wible's Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chicken broth -- (14.5 oz) 6 tablespoons louisiana hot sauce 1 tablespoon garlic salt 4 tablespoons worchestershire sauce Put ingredients into a quart jar and mix. Optional: for a little more heat you can add any or as much of your favorite pepper juice Place lid on jar and shake well. Make sure all the garlic salt is dissolved. Inject 2/3 of the recipe in the turkey the night before to fry the next day. Thirty minutes before frying inject the last 1/3. Posted to the BBQ-List by Kent Wible on 25 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * King's Ranch (South Texas) Casserole Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey -- up to 2 1 medium onion -- chopped 1 can green chilies 2 cans chicken broth 1 can cream of chicken soup 1 do corn tortillas 2 cups grated cheddar cheese 1 can Ro-Tel tomatoes with chilies 1 centiliter garlic 1 can cream of mushroom soup Sauce: Combine in blender: the cream of chicken soup, the cream of mushroom soup , 1 clove garlic, and 1 can Ro-Tel tomatoes. Blend until mixture is smooth. Into a 2 1/2 quart casserole build a layer of the following: Layer of turkey, 6 tortillas torn in quarters, half of onion, half of cheese, half of sauce, half of chopped green chilies. Sprinkle layer with chili powder, and pour 1 can of chicken broth over layer. Repeat above for the second layer (cheese should be put on top). Bake uncovered at 350F for 30 minutes. Cover and bake for additional 30 minutes. Posted by: Rodney Leist Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Style Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sesame seeds 1/4 cup corn oil 1/4 cup soy sauce 1/4 cup dark corn syrup -- (Karo) 1 each small onion -- sliced 1 each clove garlic -- crushed 1/4 teaspoon pepper 1/4 teaspoon ginger -- ground 1 each broiler-fryer chicken -- (cut into pieces) In a shallow baking dish stir together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes. Source: Best Barbecue Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kottopoula Me Saltsa Karithia (Chicken W/Wal Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fryers -- (abt. 1 1/2 lb. ea.) salt & pepper to taste 1/2 cup butter or oil 1 cup white wine 1 cup hot water 1/2 cup chopped walnuts Thoroughly clean and wash chickens. Truss them, and allow to drain. Sprinkle lightly with salt & pepper. Melt the butter in a frying pan. Brown the chickens, one at a time, well on all sides, then place them in a wide pot. Pour in the fat remaining in the frying pan, and place this pot over heat. Pour in wine slowly, so it steams, and add water. Cover. Simmer, adding more water if needed, for abt. 30 min. When chickens are tender, remove from heat & cool partially, then cut into quarters. Add walnuts to the sauce, stir, and bring the sauce to a boil. Cook for 2 to 3 min. longer. Add the quartered chix, and serve hot with fried potatoes and a raw salad. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken breast -- split 1 1/4 cups catsup 1 can frozen lemonade -- thawed, undiluted -- (6 oz.) 3/4 cup water 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 1/4 cup corn oil 2 tablespoons instant minced onion Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and onion. Simmer uncovered 5 minutes. Place chicken over hot coals on grill, skin side up, about 8" from heat. Cook, basting frequently and turning several times, about 25-30 minutes, or until fork can be inserted in chicken with ease. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Pepper Smoked Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 cup Wishbone Italian dressing ***RUB*** 8 tablespoons lemon pepper -- (the fake kind Tones -- b 2 tablespoons Willingham's W'ham regular seasonin ***MOP*** 1 cup apple juice 1 cup vegetable oil 2 tablespoons lemon pepper Brine the chicken breasts (use recipe for Dan Gill's poultry brine) for 30-60 minutes (longer will make the meat mushy). Remove breasts from brine and rinse in cold running water. Pat dry on paper towels. Marinate breasts in the Italian dressing for 2 hours. Generously sprinkle on rub on both sides of breasts and under skin if possible. Smoke chicken breasts 240-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 155F. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Rosemary Chicken Halves Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PASTE*** 1/4 cup packed fresh rosemary sprigs 1/3 cup olive oil 1 lemon -- zest and juice of 1 1/2 tablespoons chopped onion 2 garlic cloves 1 1/2 teaspoons coarse salt 2 wh chickens -- halved OR 6-pounds chicken 1 lemon -- cut in wedges fresh rosemary sprigs lemon slices At least 3 hours and up to the night before you plan to grill chicken, prepare paste. Puree rosemary with oil in blender, preferably, or a food processor. Let rosemary steep in the oil for 5 to 10 minutes. Strain mixture to remove tough little leaves. Return oil to blender, add remaining ingredients, and puree. The paste will be somewhat soupy. Coat each chicken half thoroughly with paste, rubbing inside and out and working as far as possible under the skin without tearing the skin. Place chicken in a plastic bag and refrigerate. Fire up grill, bringing the temperature to medium (4 to 5 seconds with the hand test). Remove chicken from refrigerator and let sit covered at room temperature for about 30 minutes. Drain chicken and blot any excess moisture from surface. Transfer chicken halves to grill and arrange them skin-side up. Grill uncovered over medium heat for about 20 minutes, without turning, then cook an additional 30 to 40 minutes, turning every 5 to 10 minutes, ending with chicken skin side down for a final crisping. You want chicken skin to face the grill enough to render its fat and brown, but not burn. Watch for flare-ups, shifting halves away from flame if necessary. Squeeze lemon wedges over chicken's cavity about halfway through cooking. If grilling covered, cook chicken starting skin-side up over medium heat for about 15 minutes, without turning, then cook an additional 25 to 30 minutes, turning three times and squeezing lemon wedges over chicken's cavity about halfway through cooking. Arrange chicken on a platter. Garnish with rosemary and lemon slices, if you wish, and serve immediately. Serves 4. Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime-Cumin-Jalapeno Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken breasts -- skinless, boneless ***Marinade*** 3 tablespoons lime juice -- fresh squeezed is -- best 1/2 cup canola oil 1 teaspoon cumin -- ground 1 jalapeno chile 1 bay leaf -- fresh is best 2 sage leaves -- fresh is best 1/4 teaspoon salt 1/8 teaspoon black pepper -- freshly ground Place all marinade ingredients in blender jar and blend to uniform mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both sides of each breast. Place chicken breasts in non-metallic dish and cover with marinade. Cover dish with plastic wrap and place in refrigerator. Let breasts marinate for 2 hours, turning every 1/2 hour. Prepare grill and let coals get covered with light gray ash. Just before putting chicken breasts on grill, add some dry hickory chips to the coals. Grill until inside of breasts are just done, check with fork or remove when internal temperature is 160F. Do not overcook. Remove breasts from grill and let stand for 5 minutes before serving. Serving suggestion: with Spanish rice and fresh green beans. Alternate serving suggestion: Julienne breasts and add to a fancy lettuce and spinach salad. Use a spicy Italian dressing with seasoned croutons. Posted to the BBQ List by Bill Wight on Sep 9, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maple Flavored Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** 1/2 cup salt 1/3 cup sugar brown 1/2 teaspoon maple flavoring 1 teaspoon onion powder 1 teaspoon celery salt 1 cup white wine 1 tablespoon pepper 3 cups water Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air dry for at least one hour. Open upper and lower body cavities to expose to smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30 minutes per pound approximately. i.e. 10 lbs. = 5 hours Remove from smoker and bake in the oven at 300F for about 15 minutes per pound. You may also use your smoker, if it is a convertible model, in a roast mode to cook the turkey. Turkey is done when joints separate easily from the body and if the meat is pierced with a toothpick the juices are clear. Watch the bird closely during the roasting phase as different birds will require greatly differing time for cooking depending upon the temperature of the smoker. NOTE: If desired the brown sugar may be replaced with maple syrup giving the bird a more maple flavor. Posted to the BBQ List by Carey Starzinger on Apr 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maple-Flavored Turkey Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown sugar 1 cup maple syrup 3/4 cup kosher salt 2 tablespoons garlic powder 6 large bay leaves 3 tablespoons ginger 3 tablespoons black pepper 6 cloves 1 1/2 cups soy sauce 1 tablespoon allspice 2 teaspoons dried thyme 3 quarts water Here's one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb. turkey. Check your container's (crock) volume. Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remaining 2 quarts of cold water. Chill thoroughly before using brine. Makes 3 quarts (enough for 12- to 14-pound turkey). Brine for 2 to 4 days, turning the bird twice a day. Cook turkey 12 minutes per pound: 450F for 30 minutes, then, 375F for remainder of time. Inner thigh temp probe; done at 175 - 180F Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mardi Gras Grilled Cajun Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 cup lemon juice 1/4 cup vegetable oil 4 each skinless boneless chicken breast ha Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinaded Chicken Hot Wings Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1/4 cup achiote rojo spiced seasoning paste 1 tablespoon minced garlic saute with the above 3 cups tomato juice 1/4 cup brown sugar 1 cup v8 splash-tropical blend 2 cups marachino vodka cherry juice 1/2 cup olive oil 2 cups ketchup 1/2 cup reno red chili powder 1/2 cup Gebhardt chili powder 5 cu chicken bouilion 2 teaspoons black pepper -- (fine grind) 2 teaspoons smoked jalepeno powder 1 teaspoon msg 1/3 cup balsamic vinegar 1/2 cup leggs hot italian sausage seasoning cover and simmered for two hours. l cool -- then added 2 cups blue cheese dressing 1 cup blue cheese Marinated for 24 hours then got smoker up too 235 degrees and smoked for approxamately 2 hours. I basted with marachino votka cherry juice 3 times. Warning''' This sauce will stain your hands so wash off after contact. But are they goood... Posted to the BBQ-List by Don Havranek on 14 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken ***BASTING SAUCE*** 2 st butter 1/4 cup lemon juice 2 teaspoons celery salt 2 teaspoons garlic powder 2 teaspoons white pepper 2 teaspoons paprika 2 teaspoons onion powder Grill over indirect heat (coals on opposite side of grill). Basted every 45 min or so. Source: This from the "All-American Barbecue Book" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mark Peel's Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup salt 1/2 cup plus 2 tablespoons sugar 1/2 cup black pepper -- cracked 1 pinch dried thyme 13 cloves 13 allspice -- cracked 3 bay leaves 13 juniper berries -- crushed 1 ga water Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine. This recipe, inspired by one of Jeremiah Towers', is enough for a 12- to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them into quarters. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Martha's Vineyard Raspberry Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPICY RASPBERRY GLAZE*** 1/2 pound raspberry jelly or jam 2 ounces chicken broth 1/2 teaspoon cayenne pepper 2 ounces maple-raspberry vinaigrette dressin ***RASPBERRY CHICKEN*** 4 8 oz. boneless skinless chicken breast ha 1/2 cup maple-raspberry vinaigrette -- (see below) 4 teaspoons pine nuts -- toasted 1 cup spicy raspberry glaze -- (see below) ***MAPLE RASPBERRY VINAIGRETTE*** 1/2 cup raspberry vinegar -- (see below) 1/2 cup olive oil 1/2 cup vegetable oil 1/2 cup maple syrup 2 tablespoons Dijon mustard 2 tablespoons dried tarragon leaves OR 4 tablespoons fresh 1 dash salt to taste ***RASPBERRY VINEGAR*** 1 cup white vinegar 1 cup red vinegar 1/2 cup fresh or frozen raspberries Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use. Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over chicken breasts and marinate for 2 hours. Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze. Top with 1 teaspoon of toasted pine nuts per serving. Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl. Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature. Posted to the BBQ List by Rock McNelly on Aug 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Poultry Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 4 centiliters garlic -- peeled and lightly -- crushed 1 tablespoon minced fresh rosemary or thyme 1/4 cup lemon juice black pepper -- freshly ground Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix. Makes enough marinade for 1 chicken, butterflied or cut into parts. Marinate 3-4 hours. This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less garlic and rosemary. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mesquite-Grilled Chicken With Citrus Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 garlic cloves -- crushed 2 tablespoons coriander -- fresh, minced 1 tablespoon thyme leaves -- fresh 2 scallions -- chopped 4 chicken breasts * 2 shallots -- minced 1 teaspoon ginger -- fresh, minced 2 tablespoons unsalted butter 2 lemons ** 2 limes ** 2 oranges ** 2 cups chicken broth 1 teaspoon cornstarch 1 teaspoon water 1/4 cup +2tb Grand Marnier white pepper to taste * skinless, boneless, about 1/2 lb. each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Smoked Turkey Breast Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh turkey breast -- 7 to 8 pounds. 1/3 cup honey 1 1/2 tablespoons butter 1 1/2 tablespoons white wine 1 cup kosher salt 1 cup sugar 1 1/2 quarts water 1 teaspoon red pepper flakes salt freshly ground black pepper assorted green herbs 1 turkey size oven roasting bag The night before you smoke: Remove the plastic mesh from around the frozen turkey breast and place it in a large stock pot. Cover with cold water and let stand for 1 hour. Drain the water and replace. Repeat until turkey is fairly well thawed, three to four hours. Remove the plastic wrap from the turkey and discard the neck bone. Rinse the turkey and place it in the roasting bag. Put turkey in fridge to continue thawing overnight. The next day, about 8 hours before you expect to eat: Thoroughly rinse the turkey in cold water, put it back in the bag. Mix Kosher salt and sugar in a large container with about 1 1/2 to 2 quarts water, less is better. Mix until salt and sugar are completely dissolved. Add a teaspoon or so of red pepper flakes. Pour this brine into the bag with the turkey. Don't bother testing it, brine aint supposed to taste good. Place the bag inside another container so that the turkey remains completely submerged in the brine. A Tupperware bread box works well. Put the turkey back in the fridge for about an hour. If it is not well submerged in the brine, be prepared to keep turning it over every 20 minutes. While the turkey is in the brine you can start your firebox. It takes me over an hour to get the Klose ready for meat, slightly less on the old Black Diamond. When your smoker gets up to cruising altitude: Remove the turkey from the bag and discard the brine. Rinse the turkey really well with cold water. Pat dry. Rub the entire outer skin surface with oil, vegetable or olive, whichever you like. Sprinkle some salt, pepper, and green herbs on the skin area, parsley, basil, oregano, whatever. This is more for looks as your gonna end up discarding the skin anyway. The oil lets the skin turn a nice golden brown, which is important when you bring the bird in off the smoker and there are a bunch of hungry people watching you. Melt the butter in a tiny sauce pan or in the microwave. Add the honey and wine. Gently heat and stir till smooth. Lay the turkey in a shallow pan, breast side down [the open chest cavity is now staring at you] Using a kitchen syringe, begin making injections around the outside edge of the chest cavity. Pierce the meat just under the skin but not exactly against the bone. Keep the needle pointing down, and strive to fill the meaty area of the breast meat with injection. If your careful, the turkey will begin to bloat noticeably. Keep injecting until you have used all but about 1/8 cup of the honey. Carefully lift the bird into the smoker breast side down. I set the bird at the far end of the smoker with the meaty end facing the firebox. Pour the remaining honey into the chest cavity. Close the smoker and leave it closed for the next 6 to 7 hours. Try to keep your temp around 250. Smoking a turkey too slow doesn't do it much good. I thumbnail it at about an hour a pound, and don't mind the little temperature spikes. You can go a tad hotter than you would for pork shoulder or brisket. You can test for doneness by poking it with a fork to see if the juices run clear, or you can use a thermometer, but then you've just lost all those nice juices. I just know it's done by the look, after a few birds you'll know the look too. The skin should be a deep golden brown, with just a hint of black around the edge. The meat should be just beginning to pull away from the bones. Too many people over cook their turkey when smoking it. If the breast meat is starting to turn a light brown on the ends and is getting kinda dry, it's overcooked. Turkey breast should be completely white all the way through, slightly juicy, and melt in your mouth tender. Allow the bird to set a little, then discard the skin and carve the two breast halves from the bone. Slice across the grain and serve with your favorite barbecue sauce or turkey gravy. Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Murgh Kebab (Chicken Kebab) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh breasts of chicken -- cut into 1-in cubes 1 medium onion -- sliced thick 1 tablespoon cognac or arak 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1 teaspoon salt Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat. 1. Mix everything together and marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide day of good health. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * My Favorite Turkey Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pan of cornbread 1 package Mrs. Cubbison's Dressing -- (seasoned croutons) -- (6 0z) 4 large Stalks celery -- diced 1 la