Hot Off The Grill Recipes

* Exported from MasterCook *
Alaska Salmon and Grilled Vegetable Lasagne
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Pasta
Amount Measure Ingredient -- Preparation Method

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1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 pound lasagne noodles -- cooked
2 26-ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or
combination -- grated
Olive oil
Salt and pepper -- to taste
Preheat oven to 350�F. Add marinara sauce, garlic and fennel seed to a
sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10
minutes; hold warm.
Heat a grill. Lightly brush both sides of the chopped vegetables with
olive oil and season lightly with salt and pepper. Place on grill and cook
to tender (time will vary depending on the type of vegetable, size of
slices and temperature of grill). Remove from grill and chop into medium
dice. Place in a bowl and mix together. Taste, adding salt and pepper as
needed.
Spread a light layer of marinara sauce mixture into the bottom of an oven
proof casserole dish. Lay out a base of the cooked noodles, overlapping
them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable
mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the
salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the
next layer of noodles, and repeat the layering instructions above. Add a
final layer of noodles, topped with the remaining 1/3 of sauce, followed
by the remaining 1/3 of cheese. Carefully press everything down. Cover
with plastic wrap, then foil. At this point, the lasagne can be placed in
either the refrigerator or freezer for later use.
Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese
is melted and the lasagne is completely heated through. Remove from oven,
let stand 10 to 15 minutes.
Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"
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Per serving: 597 Calories (kcal); 22g Total Fat; (33% calories from fat); 34g
Protein; 65g Carbohydrate; 79mg Cholesterol; 1292mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 2465 3878 4103 0 0 0 0 0 0 0 922 0 0
America's Cut Caribbean
Recipe By :
Categories : Main Dishes Nat. Pork Producers Council
Pork

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4 1 1/2 inch-thick-boneless pork loin center
chops
1 large red onion -- sliced
3/4 cup lime juice
1/2 teaspoon cayenne pepper
Combine onion, lime juice and pepper. Marinate pork in mixture,

refrigerated, several hours.
Prepare medium-hot coals in covered grill, banking coals on sides of

grill. Remove chops from marinade, reserving marinade. Place chops on
grill and grill over indirect heat 15-18 minutes, turning once. Heat
marinade to boiling, serve with pork.
Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
"http://www.nppc.org"
T(Cooking Time):
"0:20"
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Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;
0 Other Carbohydrates
Nutr. Assoc. : 9116 0 0 0

Apricot Barbecue Sauce
Recipe By :
Categories : Nat. Pork Producers Council Sauces

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1/4 cup vegetable oil
1/4 cup wine vinegar
1/2 cup apricot nectar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon chili powder
Combine thoroughly all ingredients.
Source:
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Per serving: 80 Calories (kcal); 7g Total Fat; (74% calories from fat); trace
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
Apricot Glazed Pork Kabobs
Recipe By :
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

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1 pound boneless pork loin -- cut into one-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons orange juice
2 tablespoons butter
Stir together apricot preserves, orange liqueur and butter, simmer in a
small sauce pan until butter is melted. (OR combine ingredients in a 2-cup
glass measure; microwave on High 1 minute). Place pork cubes in heavy
plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30
minutes.
Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for
20-30 minutes before using). Grill over hot coals 10-12 minutes turning
occasionally. Baste often with the marinade. Warm remaining apricot sauce
to boiling and serve along side kabobs if desired.
Source:
T(Cooking Time):
"0:15"
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Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other
Carbohydrates
Nutr. Assoc. : 4575 0 2130706543 0 0 0
Apricot-Basted Pork Sat� with Grilled Fruit
Recipe By :

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1 1/2 pounds pork tenderloin -- cut in 3-inch strips
1 small fresh pineapple, cut in spears
OR
1 17-ounce can pineapple chunks
4 fresh peaches -- pitted and quartered
6 fresh apricots -- halved
6 plums -- halved
WINE AND HONEY BASTE

2 tablespoons Port
3 tablespoons honey
2 tablespoons melted butter
Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or

at least 2 hours. Drain strips and reserve sauce for basting.
Thread strips on skewers. Brush skewered pork with reserved sauce and
place on lightly greased grill directly over moderately hot charcoal
briquets. Grill for about 7 minutes, turning skewers occasionally. Brush
meat with sauce; continue to turn skewered strips about 4 minutes or until
done.
About 10 minutes before serving, thread pineapple spears, apricots,

peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste
before and during grilling. Serve when heated through.
____________________
Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3

tablespoons honey and 2 tablespoons melted butter.
Source:
T(Cooking Time):
"0:15"
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Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 26384 2130706543 0 1129 0 2070 0 0 0 4594 0 0
Apricot-Sauced Ribs
Recipe By :
Ribs

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4 pounds pork spareribs -- cut into serving-size pieces
1 8-ounce can undrained apricot halves
3 tablespoons catsup
2 tablespoons lemon juice
1 teaspoon dry ginger
Dash salt
Bank medium-hot coals in covered grill. Place ribs on grill over drip pan,
cover grill and cook ribs over direct heat for 1 1/2 hours, turning
occasionally. Meanwhile, mix remaining ingredients together in blender.
Brush ribs generously with sauce and continue to cook, about 30 minutes,
basting and turning over.
Source:
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 9128 34 0 0 0 0 631 0
Backyard Barbecue Spareribs
Recipe By :
Ribs

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4 pounds pork spareribs
1 cup catsup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 medium onion -- finely chopped
Cut ribs into serving-size pieces and place on grill over grey-white
coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining
ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously
with sauce and continue to cook, about 30 minutes, basting and turning
often.
Source:
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 9128 0 0 0 407 0 0 0 0
Bacon-Wrapped Pork and Apple Patties
Recipe By :
Categories : Appetizers/Snacks Nat. Pork Producers Council
Pork

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1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme -- crushed
1/3 cup applesauce
1 egg -- slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple -- cored and cut in thin wedges
1/2 medium onion -- cut in small wedges
1 tablespoon olive oil
In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in
applesauce, egg and green onion; mix well. Stir in ground pork until well
blended.
Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around
each patty; secure with a toothpick. Grill or broil 4-5 minutes on each
side.
Meanwhile in a small skillet, cook and stir apples and onions in hot oil
until tender. Sprinkle lightly with salt. Serve with patties.
Source:
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Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5830 20223 0 0 0 0 0 0 0 0 3545 0 0

Barbecued Baby Back Pork Ribs
Recipe By :

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4 pounds pork back ribs
Your favorite barbecue sauce
Place ribs in shallow pan. Cover with foil and bake at 300�F for 2 hours.
Finish on grill by turning and basting ribs with barbecue sauce for 12
minutes.
Source:
T(Cooking Time):
"2:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4547 85
Barbecued Pork Ribs
Recipe By :

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4 pounds pork ribs
4 tablespoons barbecue seasoning -- (purchased)
Barbecue sauce -- (purchased)
Rub ribs on all surfaces with barbecue seasoning. Place ribs in shallow
pan. Cover with foil and bake at 300�F for 2 hours. Finish on grill or
under broiler by turning and basting ribs with barbecue sauce for 12-15
minutes.
Source:
T(Cooking Time):
"2:20"
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Carbohydrates
Nutr. Assoc. : 9128 27158 0
Barbecued Pork Steaks
Recipe By :
Categories : Main Dishes Pork
Swift & Company

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4 Armour Premium Pork Tenderloin -- 3/4-inch thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard
Prepare charcoal grill with medium-hot coals. Stir together all

ingredients except steaks in small bowl; mix well. Brush steaks on both
sides with sauce. Place steaks on grill about 4 inches above coals. Cook
about 8 minutes on each side, turning once, brushing steaks with sauce
again during grilling.
Source:
"Swift & Company"
"http://www.freshpork.com/index.html"
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Carbohydrates
Nutr. Assoc. : 158 85 0 0 0 0
Barbecued Pork Steaks 2

Recipe By :

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4 pork blade steaks -- cut 1 to 1 1/4 inches thick
1/3 cup honey
1/2 teaspoon prepared mustard
Pound steaks with meat mallet. For sauce, in a small bowl, combine the
remaining ingredients; mix well.
Place steaks on grill about 4 inches above medium-slow coals. Cook about 8
minutes on each side. Brush steaks with sauce and continue cooking 5
minutes more, turning and brushing with sauce.
Source:
T(Cooking Time):
"0:15"
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Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 898 85 0 0 0 0
Barbecued Ribs
Recipe By :
Categories : Lawry's Pork
Ribs

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1 tablespoon red pepper flakes
2 tablespoons Lawry's Seasoned Salt
1 teaspoon cracked black pepper
Your favorite barbecue sauce
In small bowl, combine red pepper flakes, Seasoned Salt and black pepper.
Rub mixture over entire surface of ribs; cover ribs and marinate in
refrigerator at least 2 hours. Grill ribs over low heat until fully cooked
and tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes,
baste with your favorite barbecue sauce.
Makes 6 to 8 servings
Source:
"Lawry's"
"http://www.lawrys.com/"
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Carbohydrates
Nutr. Assoc. : 0 4873 0 0 85
Basic Alaska Salmon Burger
Recipe By :
Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches
Fish/Seafood

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1 14 3/4-ounce can Alaska salmon
1 1/2 teaspoons Dijon mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites
Drain salmon. Combine lemon juice and mustard. Blend salmon with bread
crumbs, green onions and lemon juice mixture. Mix in egg whites.
Form mixture into 4 patties and grill or broil until golden brown and
heated through. Serve each burger on a bun with lettuce, tomato slices and
condiments as desired.
Source:
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Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Recipe Variation: To make Alaska salmon teriyaki burgers, replace
lemon juice with soy sauce. Brush burgers with teriyaki glaze or
sauce before cooking.
Nutr. Assoc. : 2465 0 0 0 0 3231
BBQ Cheeseburgers
Recipe By :
Categories : Beef Burgers/Sandwiches
The Texas Beef Council

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1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue

sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.
Place patties on grid over medium ash-covered coals. Grill 14 to 16

minutes or until centers are no longer pink, turning once. Approximately 1
minute before end of cooking time, brush top side of burgers with
additional barbecue sauce; top each with 1 slice cheese. Cook until cheese
slices are melted.
Line bottom half of each roll with lettuce and tomato; top with
cheeseburger. Close sandwiches.
Source:
"The Texas Beef Council"
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"
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Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0

Beef, Pepper and Mushroom Kabobs
Recipe By :
Categories : Beef Kabobs

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1 pound boneless beef sirloin steak -- cut 1 inch thick
1 large green, red or yellow bell pepper -- cut in 1 1/4" pieces
12 large mushrooms
1 6 ounce package long grain and wild rice blend
1/4 teaspoon salt
SEASONING
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
Trim fat from beef steak; cut into 1 1/4 inch pieces.
In large bowl, whisk together seasoning ingredients; add beef, bell pepper
and mushrooms, tossing to coat.
Alternately thread pieces of beef, bell pepper and mushrooms on each of

four 12-inch metal skewers.
Prepare rice according to package directions; keep warm. Meanwhile place

kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from
heat. Broil 9 to 12 minutes for medium-rare to medium doneness, turning
occasionally. Season with salt.
Source:
"0:30"
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Serving Ideas : Serve kabobs with rice.
NOTES : Cook's Tip: To grill, place kabobs on grid over medium,

ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for
medium-rare to medium doneness, turning occasionally; season with
salt.
Nutr. Assoc. : 1661 2236 0 1523 0 0 0 0 0 0 0 0 3133 0
Beer-Grilled Chops
Recipe By :
Pork

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4 boneless pork loin chops -- trimmed, about 1 pound
MARINADE
1/4 cup soy sauce
1 cup beer -- room temperature
2 teaspoons grated fresh ginger root
Combine marinade ingredients together well; place chops in a self-sealing

plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours.
Prepare medium-hot coals in kettle-style grill. Remove chops from
marinade; place on grill directly over coals, lower grill lid and grill
for 10 minutes, turning once.
Source:
T(Cooking Time):
"0:10"
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Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
Nutr. Assoc. : 9116 0 0 0 0 0 20083
Bistro Cheeseburger
Recipe By :

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1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard);

set aside.
Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut
sides of onion. Place patties and onions on grid over medium, ash covered
coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer
pink and onions are tender, turning once. Season burgers with salt and
pepper, if desired, after turning. Approximately 1 minute before burgers
are done, top each burger with 2 slices cheese.
Meanwhile, spread equal parts of sauce mixture on top half of each roll.
Line bottom half of each roll with lettuce and tomato; top with
cheeseburger and onion. Close sandwiches.
Source:
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Nutr. Assoc. : 0 0 27187 452 0 26369 5231 0 0
Brew 'n Barbecue
Recipe By :
Pork

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3 pounds boneless pork loin
1 12-ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced
Place pork loin in a large shallow glass or enamel dish. In a medium bowl,
stir together remaining ingredients; pour over pork. Cover and refrigerate
over night, turning occasionally.
Remove pork from marinade. Place over drip pan on grill; grill, covered,
with banked charcoal or on gas grill. Baste frequently with marinade.
Remove from grill when meat thermometer reads 155�F, about 1 hour. Let
rest 10 minutes before slicing thinly to serve.
Source:
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Other Carbohydrates
Nutr. Assoc. : 2312 0 0 0 0 0 0 0
Butterflied Chops with Sundried Tomato Sauce
Recipe By :
Swift & Company

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4 Armour Pork Butterflied Chops
1 teaspoon olive oil
1 clove garlic -- finely chopped
3/4 cup reduced-sodium chicken broth
2 tablespoons white wine
1 1/4 cups water -- divided
1/4 cup evaporated skim milk
3 tablespoons tomato paste
2 tablespoons sundried tomato bits
1 1/2 teaspoons dried basil leaves
1 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons cornstarch
4 cups hot cooked pasta
Prepare grill for medium direct heat. Spray cooking grid with nonstick
cooking spray. Place chops on cooking grid. Grill, covered, 12 to 15
minutes or until pork reaches an internal temperature of 160�F. Turn pork
once during grilling. In 10-inch nonstick skillet, heat oil over
medium-high heat; saut� garlic. Combine broth and wine; deglaze pan. Add I
cup water, milk, tomato paste, tomato bits, basil, sugar and pepper. Cook
over medium heat, until sauce comes to a boil, stirring constantly.
Combine remaining 1/4 cup water and cornstarch; add to sauce. Cook over
medium heat until sauce is thickened, stirring constantly. Serve
butterflied chops on bed of pasta topped with sauce.
Source:
"Swift & Company"
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Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Preparation: Grill

Nutr. Assoc. : 4576 0 0 4017 0 0 0 0 1447 87 0 0 0 2836
Cajun Grilled Chops
Recipe By :
Categories : Nat. Pork Producers Council Pork

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4 boneless pork center loin chops -- 1 1/2 inches thick
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill
over medium-high heat 7-8 minutes per side, turning once.
Cuisine:
"Cajun"
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4592 0 0 1302 0 0 0
Cajun Ribs
Recipe By :
Ribs

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2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano
Cut ribs into serving-size pieces. Combine seasonings together well and
rub on all surfaces of ribs. Place ribs on covered grill over indirect
heat and cook, turning every 15 minutes, for 1 1/2 hours.
Cuisine:
"Cajun"
Source:
T(Cooking Time):
"1:30"
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Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 9128 0 0 0 0 0 0 0 3159 0
Calypso Pork Chops
Recipe By :
Pork
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6 4 ounce boneless pork loin chops
1 cup chicken broth
1/2 cup orange juice
2 tablespoons dark rum -- (optional)
2 tablespoons lime juice
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Combine all ingredients in a ziplock bag; seal bag and refrigerate for
4-24 hours. Remove chops from marinade; discarding leftover marinade.
Grill chops quickly over indirect heat in covered grill about 10-12
minutes, turning once to brown both sides.
Source:
T(Cooking Time):
"0:12"
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Other Carbohydrates
Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 0
Campfire Meatballs
Recipe By :
Categories : Beef The Texas Beef Council

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1 pound ground beef
1/4 cup dry bread crumbs
1 egg -- slightly beaten
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Heavy aluminum foil
2 medium zucchini -- 1/2 inch slices
2 cups prepared spaghetti sauce
Parmesan cheese -- grated
Garlic bread sticks (optional)
In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water,
garlic salt and pepper, mixing lightly but thoroughly. Shape into 24
(approx. 1 1/4 inch) meatballs.
Cut four 18 � 12-inch long sheets heavy duty aluminum foil. Place equal
amounts of meatballs and zucchini in center of each; top each with 1/3 cup
spaghetti sauce. Bring shorter edges of foil together over the center;
fold down loosely to seal, allowing room for heat expansion and
circulation. Fold in open ends to seal.
Place packets on grid over medium ash-covered coals. Grill, uncovered, 16

to 18 minutes or until meatball centers are no longer pink and zucchini is
tender, turning packets over once.
To serve, carefully unfold ends and tops of packets; sprinkle cheese over
meatballs.
Source:
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Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with garlic bread sticks, dipping into sauce.
NOTES : Cooks tip: To check the temperature of the coals, cautiously hold
your hand palm side down, at cooking height (just above the grid).
Count the number of seconds you can hold you hand in that position
before the heat is uncomfortable and you have to pull it away; 4
seconds for medium coals.
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 5072 0 0
Caribbean Grilled Turkey
Recipe By :Developed by Food Marketing Support Services, Inc. June 1995

Categories : Main Dishes Poultry
The Butterball Turkey Company

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1 package Butterball� Turkey Breast Tenderloins
2 tablespoons peach preserves
4 green onions
4 garlic cloves
1 teaspoon bottled hot pepper sauce
1 teaspoon salt
1 teaspoon shredded lime peel
1 teaspoon soy sauce
To outdoor grill, lightly spray unheated grill rack with nonstick cooking
spray. Prepare grill for medium direct heat cooking. In food processor or
blender, puree preserves, green onions, garlic, hot pepper sauce, pepper,
salt, lime juice, lime peel and soy sauce. Spread tenderloins with the
pur�e. Place tenderloins on rack over medium hot grill. Turn frequently
for even cooking and browning. Cook tenderloins for about 20 minutes or
until meat is no longer pink.
To broil: Spread tenderloins with the pur�e and place on broiler pan
sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush
with pur�e and return to broiler for about 5 minutes. Brush again with
pur�e and broil for another 4 to 5 minutes until tenderloin reaches 170�
on meat thermometer.
Makes 4 to 6 servings.
Description:
"Welcome to the islands where sweet and spicy are a way of life year
round."
Cuisine:
"Caribbean"
Source:
"The Butterball Turkey Company"
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"
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Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 27022 0 0 0 3726 0 0 0 3948 0
Caribbean Pork Kabobs
Recipe By :
Categories : Kabobs Nat. Pork Producers Council
Pork

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1 pound pork tenderloin -- cut into 1-inch cube
1/4 cup lime juice
1/2 teaspoon thyme
1/8 teaspoon ground cayenne pepper
Combine all ingredients in a self-sealing plastic bag; seal bag and

refrigerate 2-24 hours.
Remove cubes from marinade; discarding leftover marinade. Thread cubes

evenly onto four skewers (if using wooden skewers, soak them in water for
an hour before using to prevent burning). Grill over hot coals 10-12
minutes, turning often, until nicely browned. Serve with hot rice and
kabobs of grilled fruit & pepper chunks, if desired.
Cuisine:
"Caribbean"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;
Nutr. Assoc. : 27121 0 0 0 0 0 0 272
Caribbean Turkey Kebobs
Recipe By :
Categories : BC Turkey Marketing Board Kabobs
Main Dishes Poultry

-------- ------------ --------------------------------
1 pound boneless, skinless turkey thigh
3 green onions -- chopped fine
1 tablespoon soy sauce
1 teaspoon grated ginger root
1 teaspoon lime zest
1 teaspoon Tabasco sauce
1/4 teaspoon ground pepper
1 medium onion
1 red pepper
Cut turkey into 24 small cubes and place in a large bowl. Mix all marinade
ingredients together in a separate bowl. Pour over turkey, stirring to
coat all pieces evenly. Cover and refrigerate overnight.
Cut red pepper and onion into cubes. Thread turkey pieces onto 8 skewers,
alternating with pepper and onion cubes. Barbecue on a greased grill
heated to medium for 4-5 minutes per side. Test for doneness by slicing
into a turkey cube after 8-10 minutes.
Cuisine:
"Caribbean"
Source:
"BC Turkey Marketing Board"
"http://www.uniserve.com/bcturkey/core.html"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5361 0 0 0 0 0 0 0 0 0 0
Carolina-Style Pulled Pork Shoulder
Recipe By :
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council
Pork

-------- ------------ --------------------------------
5 pounds boneless pork butt (shoulder) -- tied or netted
RUB
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
BASTE
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tablespoons salt
1 tablespoon crushed red pepper
2 teaspoons cayenne pepper
Hardwood chips -- soaked in water for 1 hour
To make Rub: mix all ingredients together in a small bowl.
To make Baste: mix all ingredients together in saucepan, simmer for 5

minutes
Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate
up to 24 hours.
Prepare a medium fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with soaked hardwood chips; adding more charcoal and
wood chips to maintain a medium-low heat � between 250 and 300�F �and
smoke until internal temperature of pork shoulder is between 170 and
180�F. This slow cooking process should take between 5 and 6 hours.
Baste the shoulder every 20 to 30 minutes during the last couple of hours
of cooking.
Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and
sauce it; serve on sandwich buns with cole slaw.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1583 0 0 0 0 0 0 0 0 0 0 0 2625 0 0 0 0 2130706543
Central Texas Marinated Skirt Steak
Recipe By :
Categories : Beef Lawry's

-------- ------------ --------------------------------
1 pound beef skirt steak (or flank steak) -- deeply pierced
3/4 cup Lawry's Herb and Garlic Marinade with
Lemon Juice
In large resealable plastic bag, combine beef and Herb and Garlic
Marinade. Marinate in refrigerator at least 3 hours or overnight. Grill
until desired doneness is reached. Shred beef to use in a variety of
recipes as 'carne asada'.
Description:
"Make lots of this easy recipe to have on hand for all the tacos,
burritos and 'carne asada' dishes you love to eat! It just can't be
any easier or better seasoned than this!"
Source:
"Lawry's"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 2212 5885 0
Cherry Delicious Ribs
Recipe By :
Categories : Cherry Marketing Institute Pork
Ribs

-------- ------------ --------------------------------
1 21-ounce can cherry filling and topping
1/2 cup chopped onion
2 tablespoons olive oil
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan or

Dutch oven, simmer ribs, covered, in salted water 45 to 50 minutes, or
until tender; drain.
In an electric blender or food processor container, pur�e cherry filling

until smooth.
In a large saucepan, cook onion in olive oil until tender. Add pur�ed
cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix
well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches
from slow coals. Turn ribs 3 or 4 times and brush frequently with sauce.
Cook 25 minutes, or until done; discard any remaining sauce.
Serving size: 2 to 3 ribs
Description:
"A tasty departure from tomato-based barbecue sauces."
Source:
"Cherry Marketing Institute"
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 2555 0 0 0 940 0 1656
Chicken with Cherry Apricot Sauce
Recipe By :
Categories : Cherry Marketing Institute Main Dishes
Poultry

-------- ------------ --------------------------------
6 chicken breast halves -- skinned and boned
1 1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 cup dried tart cherries
1 17-ounce can apricot halves -- drained and cut into wedges
Cook chicken on gas or charcoal grill, under the broiler, or on top of the
stove. Season, as desired; keep warm.
In a large skillet, combine apricot nectar, vinegar, brown sugar and

mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10
minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens.
Serve sauce over chicken.
Serving size: 1 chicken breast half
Description:
"For a simple dinner, grill or broil chicken and top with this tangy
sauce."
Source:
"Cherry Marketing Institute"
"http://www.cherrymkt.org/index.html"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2313 0 0 0 0 26525 2441 0
Chili-Rubbed Alaska Halibut Kabobs with Lime Avocado Salsa
Recipe By :
Main Dishes

-------- ------------ --------------------------------
2 pounds Alaska halibut -- cut in 1" cubes
8 skewers
4 tablespoons fat free Italian salad dressing
2 cloves garlic -- lightly crushed
LIME AVOCADO SALSA

1/2 avocado -- medium dice
1 large tomato -- medium dice
1/2 red onion -- medium dice
1 jalape�o pepper -- seeded, medium dice
1 lime -- juice only
2 tablespoons fresh cilantro -- minced
Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss
and lightly rub the Alaska halibut cubes with the chili mixture and let
marinate, refrigerated, for 1 to 2 hours.
Place 5 to 6 halibut cubes on each of the 8 skewers. Cook the kabobs on a

lightly oiled, medium-hot grill, turning until the juices run clear
(approximately 8-15 minutes, depending on the thickness of the fish).
Place 1 skewer on each of eight serving plates; remove the halibut cubes
from the skewer. Divide the Lime Avocado Salsa among the eight plates and
serve.
Lime Avocado Salsa: Add half the lime juice, garlic, jalape�o pepper and
onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently,
trying not to mash the avocado. Taste, add more lime juice, salt and
pepper as necessary. Hold aside, chilled.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 705 0 0 25018 0 0 0 0 0 0 26360 0 0 0 0
Clarke Brothers' Tenderloin Steak
Recipe By :

-------- ------------ --------------------------------
1 tenderloin steak
1 bottle Clarke Brothers Marinade
Shake one bottle of Clarke Brothers Marinade.
Pour enough to cover both sides of steak.
Marinate for 1/2 hour in refrigerator.
Place steak on a very hot grill or broiler and baste with additional
marinade.
Cook 4 to 5 minutes on each side for medium rare.
For added flavor, serve with additional marinade.
Description:
"This recipe was the winner of the 1997 "Taste of Texas Beef Recipe
Round-up" which was sponsored by the Texas Department of Agriculture
and the Texas Beef Council."
Source:
T(Marinated Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : If you can't find a bottle of this excellent marinade, contact:
Clarke Brothers Foods

5502 Grand Lake
Houston, TX 77081
1-800-589-8913
CLARK. BROTHERS http://www.txbeef.org/internetMCI.COM
Claude's Ultimate Tenderloin
Recipe By :

-------- ------------ --------------------------------
6 pounds beef tenderloin -- (1 full tenderloin)
1 16-ounce bottle Claude's BBQ Brisket Sauce
Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing
2 ounces per pound. Marinate in the refrigerator for 8 hours.
Flip small end over and pin to middle of tenderloin with metal skewer to
create a uniform thickness. Grill tenderloin over medium heat turning
every five minutes until brown but not seared. Use meat thermometer to
determine doneness. Cook to 145 degrees F for medium rare. Allow
tenderloin to rest 10 minutes before slicing. Slice thinly and serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : The secret to this recipe is Claude's BBQ Brisket Sauce. You can
contact them at:
Claude's Sauces
935 Loma Verde
El Paso, Texas 79936
Phone: 915-858-4299
Fax: 915-858-4298
Nutr. Assoc. : 0 85
Coriander-Pepper America's Cut
Recipe By :
Pork

-------- ------------ --------------------------------
4 1 1/2 inch boneless pork center loin chops
2 cloves garlic -- crushed
1 tablespoon crushed coriander seeds
1 tablespoon coarsely ground black pepper
3 tablespoons soy sauce
Combine all ingredients except pork. Marinate pork in mixture 30 minutes.

Prepare medium-hot coals in grill bed. Remove pork from marinade, place
over coals and grill for 12-15 minutes, turning once.
Source:
T(Cooking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5789 0 415 20072 0 0
Coriander-Pepper Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork chops -- about 1-inch thick
1 tablespoon crushed coriander seeds
1 tablespoon coarsely ground black pepper
Combine all ingredients except pork chops. Place chops in a shallow dish
and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals
in grill bed. Remove pork from marinade, discarding marinade, and grill
chops for 7-8 minutes, turning once. Or broil chops 3-4 inches from heat
source 7-8 minutes, turning once.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5788 0 415 20072 0 0
Cranberry Turkey Burgers
Recipe By :
Categories : BC Turkey Marketing Board Burgers/Sandwiches
Poultry

-------- ------------ --------------------------------
1 pound ground turkey
3/4 cup dried cranberries
1/3 cup quick cooking oats
1/4 cup green onion -- chopped fine
2 tablespoons fresh orange juice
2 tablespoons fresh parsley -- chopped
3/4 teaspoon ground allspice
1/2 teaspoon powdered ginger
1/2 teaspoon dried basil
1/2 teaspoon cinnamon
Preheat barbecue to medium-high and lightly grease grills.
Combine all ingredients in a large bowl. Mix thoroughly and form into four
patties. Grill on medium-high for 5-7 minutes per side or until meat is no
longer pink in center.
Serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Optional: Top with Mozzarella cheese, lettuce and cucumber slices
if desired.
Nutr. Assoc. : 9310 0 0 0 0 0 0 631 0 0 0
Curried Pork Kabobs
Recipe By :

-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 1/2-inch cubes
1 cup plain lowfat yogurt
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 barbecue skewers -- (if using bamboo skewers, soak in cold
water for an hour before using)
For marinade, in medium bowl stir together yogurt, orange juice and
seasonings. Blend well. Add pork cubes to bowl, stir to coat with
marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade;
with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill
over medium-hot coals, turning frequently, for about 10 minutes, until
nicely browned.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2311 0 0 0 0 0 0 0 2130706543 0

Curry Grilled Alaska Salmon
Recipe By :Dennis Shervey, Point Baker, Alaska


-------- ------------ --------------------------------
4 sheets (12 � 18 inches each) Reynolds wrap heavy
duty aluminum foil
1 teaspoon curry powder
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1 small onion
1/2 cup Roma tomato* -- seeded and diced
4 4-ounce Alaska salmon steaks or fillets (4 to 6
ounces each)
Center an Alaska salmon steak/fillet on each of the foil sheets.
In small bowl, combine curry powder, lemon pepper, salt and garlic powder.
Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8
rings and arrange two rings over each steak/fillet. Spoon tomatoes over
onion rings. Wrap and seal foil to form four packets. Cook, on medium hot
grill, about 6 to 12 minutes per inch of thickness; do not overcook.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *Dried thyme leaves may be substituted for tomatoes.
This recipe was one of five winning recipes of ASMI's Second

Annual Fishermen's Grilled Recipe contest. The five winning
recipes were selected by an independent home economist from a
field of 50 entries. The recipes were evaluated for flavor,
originality and ease of preparation.
Nutr. Assoc. : 2130706543 0 0 0 0 0 4778 4821 0
Eastern Burger
Recipe By :
Categories : Burgers/Sandwiches Nat. Pork Producers Council

-------- ------------ --------------------------------
1 pound ground pork -- about 80% lean
1 teaspoon ground black pepper
1/4 teaspoon salt
2 teaspoons soy sauce
2 tablespoons dry sherry
1 tablespoon ginger root -- grated
Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Fennel-Pepper Back Ribs
Recipe By :
Pork Ribs

-------- ------------ --------------------------------
1 slab pork back ribs -- about 1-1/2 to 2 pounds
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt
In a blender container or spice grinder, blend together well the pepper,

fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all
surfaces of ribs. Store any remaining rub in tightly covered jar.
Prepare banked fire in a covered kettle-style grill. Grill ribs over
indirect heat, turning a couple of times, for about 2 hours, until meat is
very tender.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4547 0 0 0 0
Fiesta Beef Steaks
Recipe By :

-------- ------------ --------------------------------
32 ounces beef rib eye steaks -- cut 1 inch thick
2 tablespoons fresh lime juice
8 small flour tortillas
Salt
Pepper
1 cup prepared chunky salsa
Sprinkle both sides of beef steaks with lime juice. Wrap tortillas
securely in heavy-duty aluminum foil.
Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to

14 minutes for medium rare to medium doneness, turning occasionally. Place
tortilla packet on outer edge of grid and heat 5 minutes, turning once.
Trim fat from steaks. Season steaks with salt and pepper, if desired;
serve with salsa and tortillas.
Cuisine:
"Mexican"
Source:
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
Nutr. Assoc. : 2204 0 25064 0 0 1325
Firecracker Grilled Alaska Salmon
Recipe By :
Main Dishes

-------- ------------ --------------------------------
4 4-ounce Alaska salmon steaks fillets (4 to 6
ounces each)
1/4 cup peanut oil
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
3/4 teaspoon grated ginger
1/2 teaspoon red pepper flakes -- or to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt
Place salmon steaks or fillets in a glass dish. Whisk together remaining

ingredients and pour over salmon. Cover with plastic wrap and marinate in
refrigerator 4 to 6 hours.
Remove salmon from marinade and place on a well-oiled grill 5 inches from
coals. Grill for 10 minutes per inch of thickness, measured at thickest
part, or until fish just flakes when tested with a fork. Turn halfway
through cooking.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4821 0 0 0 0 0 0 20083 0 0 0

Fruit Stuffed Pork Fillet
Recipe By :
Swift & Company

-------- ------------ --------------------------------
1 8-ounce can crushed pineapple -- well drained
1/2 cup chopped red cooking apple
1/4 cup orange marmalade -- divided
1 tablespoon raisins
1 tablespoon sliced green onion
1/2 teaspoon ground coriander
6 4-ounce pork fillets (4 to 5- ounces each)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sesame seed -- toasted
In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins,

green onion, soy sauce and coriander. Slit each fillet lengthwise to
within 1/4 " edge to form pocket. Rub inside of pockets evenly with
pepper. Fill pockets evenly with stuffing. Secure openings with
toothpicks. Prepare grill for medium direct heat. Spray cooking grid with
nonstick spray. Place pork on grid; grill covered 6 minutes per side;
brush fillets with remaining 3 tablespoons marmalade and sprinkle with
sesame seed. Grill 3 more minutes per side or until pork reaches an
internal temperature of 160�F.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 4694 0 0 20030 0 0 4575 0 1357
Garlic and Orange Marinated Grilled Pork Chops
Recipe By :
Pork
-------- ------------ --------------------------------
4 pork chops -- boneless or bone-in, about 1-1/4 inches
thick
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper
Place chops in a large self-sealing plastic bag; combine remaining

ingredients in a small bowl and pour over chops. Seal bag and refrigerate
for 4-24 hours. Remove chops from marinade (discarding marinade) and grill
over medium-hot coals for a total of 12-15 minutes, turning to brown
evenly. Serve chops immediately.
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : Enjoy a taste of the Pacific by marinating pork chops in a

combination of orange juice, garlic, cumin, cloves and olive oil.
Nutr. Assoc. : 4563 0 0 620 0 20072
Ginger Grilled Tenderloin
Recipe By :

-------- ------------ --------------------------------
2 whole pork tenderloins (about 1 1/2 pounds
total)
2 cups dry white wine
OR
2 cups chicken broth
4 tablespoons grated fresh ginger
2 tablespoons sesame oil
Combine all ingredients in a self-sealing plastic bag; seal bag and

refrigerate 2-24 hours.
Remove tenderloins from marinade; discarding marinade. Grill tenderloins

over medium-hot coals, turning occasionally, for 15-20 minutes, until
thermometer inserted reads 155�F. Slice to serve.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1169 2130706543 0 0 20083 0 0 0
Glazed Apricot Pork Kabobs
Recipe By :
Swift & Company

-------- ------------ --------------------------------
1 pound Armour boneless pork loin -- cut into 1-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
2 tablespoons butter -- melted
Stir together all ingredients well; place in heavy plastic bag. Marinate
at least 30 minutes. Thread pork onto 4 - 6 skewers (if using bamboo
skewers, soak in water for 30 minutes to prevent burning). Grill over hot
coals 10-12 minutes, turning occasionally, basting often with the
marinade.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 4575 0 0 0 2130706543 0
Greek Turkey Burgers
Recipe By :
Categories : Burgers/Sandwiches National Turkey Federation
Poultry

-------- ------------ --------------------------------
1 pound ground turkey breast
4 pimento stuffed olives -- chopped
1 tablespoon dried parsley
1 teaspoon minced garlic
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat free sour cream
4 pita bread rounds
1 small cucumber -- diced
1/4 cup Feta cheese
Prepare charcoal grill for direct-heat cooking. Remove cooking rack from
grill and spray with non-stick cooking spray.
In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg,

salt and pepper. Evenly distribute mixture into four burgers
(approximately 4 1/2-inches in diameter.
Grill burgers 2 to 3 minutes per side until meat thermometer registers

160� to 165�, and meat is no longer pink in center.
To serve, spread 1 tablespoon sour cream on pita. Place cooked burger on

bottom half of pita and top evenly with cucumber and 1 tablespoon Feta
cheese. Fold over top half of pita and serve.
Cuisine:
"Greek"
Source:
"National Turkey Federation"
"http://www.turkeyfed.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 1544 4281 0 0 0 0 0 0 25031 0 0 0

Greek-Style Loin Roast
Recipe By :
Pork

-------- ------------ --------------------------------
1 3 pound boneless pork loin roast
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
6 garlic cloves -- minced
Spicy Yogurt Sauce -- see recipe
Place pork loin in large ziplock bag. Combine remaining ingredients except
Spicy Yogurt.
Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove
pork from marinade, discard marinade.
Place pork over drip pan on grill. Grill over indirect heat in covered
grill until meat thermometer inserted reads 155�F, about 1-1 1/2 hours.
Let rest 10 minutes (internal temperature will rise slightly upon
standing) before slicing thinly to serve. To serve, slice roast thinly and
serve with Spicy Yogurt Sauce.
Cuisine:
"Greek"
Source:
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4576 0 0 0 0 0 0 0
Spicy Yogurt Sauce
Recipe By :

-------- ------------ --------------------------------
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon garlic -- crushed
1/2 teaspoon coriander seed -- crushed
1/4 teaspoon red pepper -- crushed
1/4 cup red onion -- minced
In small bowl, stir together plain yogurt, cucumber, crushed garlic,

crushed coriander seed, minced red onion and crushed red pepper. Cover and
refrigerate until ready to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Grilled Antipasto Salad
Recipe By :
Salads

-------- ------------ --------------------------------
10 ounces fresh cheese tortellini
2 Roma tomatoes -- cut into chunks
1 medium yellow onion -- peeled and cut into chunks
1 zucchini or yellow squash -- sliced 1/2-inch
8 mushroom caps
4 skewers -- metal or wooden
1/2 cup bottled Italian dressing
Romaine leaves (optional)
If using wooden skewers, soak in water for an hour before using. On each
skewer, alternate all ingredients except Italian dressing. Brush skewers
liberally with dressing.
Place over hot coals and grill, turning often, for 8-10 minutes, until
vegetables are nicely browned. Serve each skewered salad on a leaf of
romaine, if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5827 0 0 5654 0 0 758 2130706543
Grilled Apricot-Pineapple Pork Ribs
Recipe By :
Ribs

-------- ------------ --------------------------------
4 pounds pork back ribs (about 2 to 3 slabs)
MARINADE
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
1 Dash liquid smoke
GLAZE
1/2 cup pur�ed cooked dried apricots (or apricot
baby food)
1/2 cup smooth peanut butter
3/4 cup soy sauce
Prepare marinade by mixing all ingredients together. Place ribs in a

large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6
to 24 hours.
Prepare medium fire in a covered kettle-style grill; bank fire. Cook ribs
over indirect heat for about 2 hours, until meat is very tender.
During last 20 minutes of cooking, baste ribs on both sides with glaze. To
make glaze stir together all glaze ingredients in a small bowl.
Serves 4 to 5.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 10 1/2
Fat; 3 Other Carbohydrates
Nutr. Assoc. : 4547 0 0 0 0 0 3965 0 0 1584 0 0
Grilled Center Cut Pork Rib Chops in Gumbo Sauce
Recipe By :
Categories : Bastes/ Rubs/ Marinades Main Dishes

-------- ------------ --------------------------------
12 12 ounce pork ribs chops
SPICE MIXTURE
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon fennel seed
1 tablespoon annatto seed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano
MARINADE
1/4 cup cider vinegar
2 tablespoons Spice Mixture (see above)
2 tablespoons bourbon
2 tablespoons peanut oil
2 tablespoons chopped fresh oregano
GUMBO SAUCE
2 tablespoons peanut oil
2 tablespoons bacon fat
4 tablespoons flour
1 cup chopped onion
1 cup green pepper
1 cup celery
1 bay leaf
4 ounces shrimp or crayfish shells
2 jalape�o chiles -- chopped
2 garlic cloves -- chopped
2 tablespoons Spice Mixture (see above)
1 cup white wine
3 tablespoons cider vinegar
8 cups chicken stock
Salt and hot pepper sauce -- to taste
4 cups cooked crayfish tail meat
OR
4 cups cooked peeled, split shrimp
Spice Mixture: Grind all ingredients together in spice mill or coffee

grinder.
Marinade: Combine all marinade ingredients. Marinate pork chops for 30

minutes before cooking (no more than 1 1/2 hours).
Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high
heat; stir in flour and cook, stirring constantly, until mixture is the
color of peanut butter. Reduce heat and cook about 2 minutes or until dark
brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add
wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid
simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30
minutes or until liquid is reduced by half. Strain and season to taste
with salt, hot pepper sauce and additional vinegar.
Chops: Preheat grill. Grill marinated chops over medium heat for 6-10
minutes per side until medium doneness (internal temperature of 150�F).
Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be
hot enough to toughen crayfish.)
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12
1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve chop with dirty rice and fried green tomatoes; spoon sauce
with crayfish over chop. Garnish with finely diced red and green bell pepper.
Nutr. Assoc. : 165 0 0 0 4437 0 1299 0 0 0 0 0 26112 2130706543 0 0 0 0 0

0 0 0 0 0 0 0 2130706543 20103 0 2130706543 0 0 0 0
2130706543 2130706543 0 2842
Grilled Chicken Appetizer Roll-ups
Recipe By :
Categories : Appetizers/Snacks Poultry
The Tortilla Industry Assoc.
-------- ------------ --------------------------------
8 wheat flour or whole wheat flour tortillas
(about 8 inches)
4 boneless skinless chicken breasts (about 1
pound)
1 tablespoon olive or vegetable oil
1 medium clove garlic -- minced
1 8-ounce package port wine or sharp Cheddar cold-pack
cheese food -- softened
1/3 cup chopped green onions
1/2 cup sour cream
Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime
juice and garlic; marinate chicken 30 minutes or longer. Remove from
marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until
chicken is just cooked through (or saut� in nonstick skillet 10 to 12
minutes). Divide cheese in half; reserve one half. To make each roll-up,
spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip
across; sprinkle with a little green onion. Fold in sides of tortillas;
roll up tightly. Wrap in foil (can be made ahead and refrigerated). To
serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at
350� degrees F for 8 to 10 minutes.) Meanwhile, combine reserved softened
cheese and sour cream. Remove from foil; cut in half diagonally. Serve
with cheese sauce for dipping.
Source:
"The Tortilla Industry Association"
"http://www.tortilla-info.com/"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1666 2314 986 0 0 4908 0 0 0
Grilled Chicken Kebabs
Recipe By :
Poultry Rag�

-------- ------------ --------------------------------
1 jar Chicken Tonight Cooking Sauce for Chicken
� Sweet and Sour
2 tablespoons Worcestershire sauce
1 pound boneless chicken breasts -- cut into 1" cubes
12 ounces bacon strips -- cut in half
Hot cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and

lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic
bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or
longer.
Preheat grill or broiler.
Remove chicken from marinade; wrap with bacon and place on skewers.
Discard remaining marinade. Grill or broil 10 to 15 minutes or until
chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve
with chicken. Serve kebabs over rice.
Source:
"Rag�"
"http://www.eat.com/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 462 0 0 9208 26321 0
Grilled Fresh Ham
Recipe By :
Swift & Company

-------- ------------ --------------------------------
4 pounds Armour boneless fresh ham (4-5 pound pork
leg)
3/4 cup chili sauce
1/4 cup red wine vinegar
1 teaspoon dry mustard
Prepare covered grill with drip pan in center, bank with medium-hot coals.
Place ham in center of grill. Grill over slow coals until meat thermometer
registers 165�F. about 2 - 2 1/2 hours. Mix remaining ingredients; brush
ham frequently with sauce during the last hour of grilling time. Let ham
stand at least 10 minutes before carving.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 178 0 0 0 0 0
Grilled Ham Slice with Plum Glaze
Recipe By :
Pork

-------- ------------ --------------------------------
1 2-pound fully-cooked ham center slice -- cut 1-inch thick
1/4 cup plum preserves
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
For glaze, in a small saucepan combine plum preserves, mustard, lemon

juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt.
Keep warm. Grill ham slice over medium coals about 10 minutes. Turn ham
and grill 10 minutes more. Brush ham with glaze during the last 5 minutes
of grilling.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3657 0 0 0 0

Grilled Ham Steaks with Apricot Glaze
Recipe By :
Pork

-------- ------------ --------------------------------
1 pound boneless ham -- cut into four 1/2-inch thick pieces
1/4 cup apricot jam
2 teaspoons cider vinegar
In a small bowl, mix well the jam, mustard and vinegar. Grill ham slices
over hot coals, brushing with apricot basting sauce occasionally and
turning once, until nicely browned, about 8-10 minutes total. Serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 9152 0 0 0
Grilled Honey Garlic Pork Chops
Recipe By :
The National Honey Board

-------- ------------ --------------------------------
1/4 cup lemon juice
1/4 cup honey
1 tablespoon dry sherry
4 4 ounce boneless center-cut lean pork chops
Combine all ingredients except pork chops in small bowl. Place pork in
shallow baking dish; pour marinade over pork. Cover and refrigerate 4
hours or overnight. Remove pork from marinade. Heat remaining marinade in
small saucepan over medium heat to a simmer. Grill pork over medium-hot
coals 12 to 15 minutes, turning once during cooking and basting frequently
with marinade, until meat thermometer registers 155� to 160�F.
Source:
"The National Honey Board"
"http://www.honey.com/"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 904563 0
Grilled Honey-Soy Pork Steaks
Recipe By :
Pork

-------- ------------ --------------------------------
2 1/2-pound pork blade steaks -- cut 1-inch thick
2 small cloves garlic -- minced
2 tablespoons finely chopped onion
1 tablespoon honey
Combine all ingredients in a self-sealing plastic bag; seal bag and place
in refrigerator 4-24 hours. Remove steaks from marinade, discarding
marinade. Grill over medium-hot coals, 7 minutes per side, turning once.
Cuisine:
"Asian"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
Nutr. Assoc. : 4554 0 0 0 0 0
Grilled Idaho� Potato Ratatouille Salad
Recipe By :
Categories : Salads Side Dishes
The Idaho Potato Commission Vegetables

-------- ------------ --------------------------------
2 pounds large Idaho� Potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms -- stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes -- halved lengthwise
4 onions -- peeled and halved from top to bottom
2 heads garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives
(optional)
Wash and dry all vegetables except for onions. Cut potatoes into 1-inch
thick lengthwise wedges. Steam wedges on a rack over boiling water
(covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam
and pat dry with paper towels.
Prepare remaining vegetables- cut eggplant lengthwise into 1 -inch thick

slices; cut zucchini and yellow squash in half lengthwise; seed and
quarter green and red peppers. Place potatoes and all other vegetables on
baking sheets and brush with olive oil to prevent sticking during
grilling. Prepare grill.
When grill is ready, lightly oil the grill tray. Place eggplant, squash
and mushrooms on the grill crosswise so they don't fall through the grill
tray. Place the tomatoes and the peppers in a wire grilling basket or on a
grilling tray suitable for small foods so they don't fall through into the
grill. Place garlic heads directly on grill.
With the grill lid closed, grill all vegetables for 5 minutes. With tongs
and a metal spatula, turn the vegetables and grill the other side, with
the lid closed, for another 5-6 minutes. If all vegetables don't fit on
the grill, cook in batches.
When vegetables are cooked, arrange on a large serving platter (slice

portobello mushrooms if they're large). Halve the grilled heads of garlic
crosswise, and squeeze out the soft pulp into a small bowl. Whisk together
the balsamic vinegar and the garlic, then pour over the vegetables. If not
using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables
with the fresh thyme leaves or chives, if desired. Serve salad warm or at
"picnic" temperature-no need to chill.
Source:
"The Idaho Potato Commission"
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 3740 0 0 0 4196 0 0 0 0 3506 0 0 1091 1492 0
Grilled Loin with Ginger and Burgundy
Recipe By :
Pork

-------- ------------ --------------------------------
2 pounds boneless pork loin
1 medium onion -- sliced
1 teaspoon garlic -- minced
2 tablespoons ginger -- grated
1 tablespoon parsley -- chopped
1 tablespoon sugar
1/4 cup dry red table wine
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon sesame oil
1 tablespoon minced green onions
Cut pork loin into 16 slices and put into a plastic ziplock bag. Combine
next nine ingredients; add to bag and mix well. Seal bag and chill several
hours. When ready to cook, remove pork slices from marinade, patting dry;
reserve marinade.
In small saucepan, boil reserved marinade for five minutes. Heat broiler
or grill. Broil or grill pork slices close to heat for 2 minutes on each
side; remove to serving plates; sauce with a little heated marinade.
Garnish with chopped green onions and serve with Chinese Mustard Dipping
Sauce (see recipe in Appetizers cookbook).
(see recipe).
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4591 0 0 0 0 0 3177 0 0 0 0
Grilled Mushroom Packets
Recipe By :
Categories : Side Dishes The Mushroom Council

-------- ------------ --------------------------------
1 pound fresh white mushrooms -- sliced, about 6 cups
2 medium zucchini -- sliced (about 3-1/2 cups)
1 medium onion -- thinly sliced (about 1/2 cup)
1 medium sweet red bell pepper -- diced (about 1 cup)
1/2 cup couscous (uncooked)
1/2 cup prepared barbecue sauce
OR
1/2 cup spaghetti sauce
1/2 teaspoon salt (optional)
Preheat charcoal grill or oven to 425�F.
Place mushrooms in a medium bowl. Add zucchini, onion, red pepper,

couscous and sauce; toss until well coated; set aside.
On a work surface place 4 sheets of heavy duty or doubled aluminum foil,

each about 20 inches long. In the center of each piece, place mushroom
mixture, dividing equally. Bring long sides of foil together over mixture,
allowing space for heat circulation and expansion; crimp together. Fold up
short ends; crimp to seal.
Place packets on a rack over preheated grill, about 5 inches from heat
source or in the oven. Cook until vegetables are tender and couscous is
cooked (on the grill for about 15 minutes, turning once, or in the oven
for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold
foil and serve.
Description:
"Grilled Mushroom Packets let you get an entire dinner on the table in
just minutes. How? While your patty or poultry grills, place foil
packets you've filled with mushrooms, peppers, onions, zucchini,
barbecue sauce and couscous beforehand, right alongside"
Source:
"The Mushroom Council"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 3386 0 0 4695 449 85 0 2130706543 1326
Grilled Peppered Pork Chops with Mediterranean Relish
Recipe By :
Pork

-------- ------------ --------------------------------
6 boneless pork chops -- 3/4-inch thick
1 6-ounce jar marinated artichoke hearts
1 teaspoon hot pepper sauce
1 1/2 cups diced tomatoes
1/2 cup chopped bottled roasted sweet red peppers
1/4 cup sliced ripe olives
1 small jalape�o pepper -- seeded and finely chopped
Drain artichoke hearts, reserving marinade. Stir together reserved

marinade and hot pepper sauce.
Place chops in a shallow baking dish. Pour the pepper sauce mixture over
chops; turn chops to coat. Let stand for 30 minutes, turning chops
occasionally. Drain chops, discarding marinade.
Meanwhile, to prepare relish, chop artichoke hearts and combine with

tomatoes, red peppers, olives and jalape�o. Set aside. Place chops on a
kettle-style grill directly over medium-hot coals. Grill for 3-4 minutes;
turn chops and grill for 3-4 minutes more or until just done. Serve the
relish with pork chops.
Cuisine:
"Mediterranean"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5782 0 0 26059 576 4971 26360 0
Grilled Pork Chops with Sun-Dried Tomato Vinaigrette
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
1/4 cup olive oil
1 teaspoon chopped fresh rosemary
OR
1/4 teaspoon dried rosemary -- crushed
1/8 teaspoon salt
1/4 cup finely chopped sun-dried tomatoes
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped shallot
1/8 teaspoon pepper
For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy
sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a
1-gallon self-sealing plastic bag; pour marinade over chops, seal bag.
Marinate in the refrigerator for 6-8 hours or overnight. In a small bowl
combine sun-dried tomatoes and enough hot water to cover tomatoes; let
stand for 10 minutes, drain. In a small bowl stir together olive oil,
vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes. Place chops on
a kettle-style grill directly over medium-hot coals, lower grill hood and
grill for 4-5 minutes. Turn chops and grill for 4-5 minutes more, until
chops are just done. Serve chops with vinaigrette.
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5782 0 0 0 3399 0 2130706543 0 0 20180 0 0 26631 0

Grilled Pork Loin in Apricot and Curry Marinade
Recipe By :
Pork

-------- ------------ --------------------------------
6 7 ounce boneless pork loin chops (1 1/2-inches
thick)
8 ounces apricot jam
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1 large onion -- sliced
2 bay leaves
1 teaspoon coarsely ground pepper
1 tablespoon curry powder
1/2 teaspoon grated fresh ginger
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote -- see recipe
Combine all ingredients except pork and Lentil Compote. Marinate pork,
refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 12
minutes, turning once. Serve with Lentil Compote.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 0 20083 0 0 0
Lentil Compote
Recipe By :
Categories : Nat. Pork Producers Council Side Dishes
-------- ------------ --------------------------------
1 pound lentils -- saut�
Butter
Garlic
Red bell pepper
Fresh cilantro
Salt and pepper
Soak 1 pound lentils with water for 1 hour; drain and saut� in butter with
garlic, green onion and red bell pepper. Season with fresh cilantro, salt
and pepper.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Grilled Pork Tenderloin
Recipe By :
Swift & Company

-------- ------------ --------------------------------
1/2 cup soy sauce
1/2 cup white wine
4 green onions -- chopped
2 cloves garlic -- pressed
1/2 teaspoon pepper
Enough grated fresh ginger to cover bottom
of marinating dish
2 pounds pork tenderloin
Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add
tenderloin and coat all sides. Marinate refrigerated at least 12 hours.
Preheat oven to 325� if baking. Or drain tenderloin, reserving marinade

and cook over hot coals until internal temperature reaches 160�. If
baking, cook uncovered until tenderloin reaches the same temperature, for
about 1 hour.
While pork is cooking, strain marinade, and boil for about 5 minutes. To
keep pork moist after cooking, pour marinade over tenderloin and cover
with foil. Or place in a warming drawer set on moist.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0
Grilled Pork Tenderloin with Rich Honey Port Sauce
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds boneless pork tenderloin
1 tablespoon kosher salt
1 1/2 cups port wine
1 cup orange juice
1 cup dried apricots -- cut into quarters
1/3 cup honey
1/4 cup minced green onions
2 tablespoons cider vinegar
1 teaspoon crushed dried rosemary leaves
Rub pork with olive oil and kosher salt; place in large bowl. Combine
remaining ingredients in large saucepan. Bring to a boil over medium-high
heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow
baking dish; pour hot marinade over pork. Cover and refrigerate several
hours. Remove pork from marinade; reserve marinade. Grill, covered, over
medium-hot coals, basting frequently with marinade, about 15 to 20 minutes
or until meat thermometer registers 155 to 160�F. Remove from grill. Cover
and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a
boil over medium heat; simmer 5 minutes. Add reserved pork juices and
simmer 2 minutes more. To serve, slice pork loin and arrange on plates.
Pour warm sauce over pork.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 9130 0 0 0 0 0 0 20131 0 3152
Grilled Sirloin and Potatoes
Recipe By :
Categories : Beef Main Dishes

-------- ------------ --------------------------------
1 pound boneless beef top sirloin steak -- cut 1 inch thick
2 large baking potatoes -- cut lengthwise into 8 wedges
4 slices red onion (1/2 inch thick slices)
SAUCE
2/3 cup prepared steak sauce
1 tablespoon garlic -- crushed
In 2-cup glass measuring cup, combine sauce ingredients; cover and

microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway.
Remove 3 tablespoons; brush onto both sides of beef steak. Reserve
remaining sauce.
Brush oil onto cut sides of potatoes and onion.
Place steak and vegetables on grill over medium ash-covered coals. Grill
uncovered 16 to 20 minutes until steak is medium rare to medium doneness
and vegetables are tender, turning steak and vegetables occasionally.
Brush vegetables with some of reserved sauce during last 5 minutes of
grilling.
Trim fat from steak. Carve steak crosswise into slices; serve with
vegetables. Pass remaining sauce.
Source:
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
Nutr. Assoc. : 2226 0 2135 26411 0 0 5126 0
Grilled Steaks and Tomatoes with Basil-Garlic Bread
Recipe By :

-------- ------------ --------------------------------
32 ounces T-bone or Porterhouse steaks -- cut 1 inch thick
1 teaspoon dried basil leaves
1 8 ounce loaf loaf French bread
6 slices tomato -- 3/4 inch thick
2 tablespoons Parmesan cheese -- grated
Combine oil, basil and garlic powder; reserve.
Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes
for rare (140�F) to medium (160�F), turning once.
Season with salt and pepper, if desired. Meanwhile cut bread in half
lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of
bread. Brush remaining basil mixture on one side of each tomato slice.
About five minutes before steaks are done, place bread, cut-side down, and
tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and
tomatoes over; sprinkle with Parmesan cheese.
Continue grilling 1 to 3 minutes or until bread is golden brown and

tomatoes are just heated through.
Cut bread diagonally into slices. Carve steaks into thick slices.
Serve with bread and tomato slices.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Nutr. Assoc. : 27220 0 3091 0 0 258 0
Grilled Stuffed Crab
Recipe By :Richard Deaver, Wrangell, Alaska


-------- ------------ --------------------------------
4 cooked dungeness crabs (about 2 pounds
each)
1 cup chopped celery
1 cup bell pepper -- chopped
1/2 cup onion -- finely chopped
2 jalape�os -- seeded and chopped
1/2 cup mayonnaise
1/2 cup seasoned bread crumbs
OR
1/2 cup stuffing mix
1 cup shredded Cheddar
OR
1 cup Monterey Jack cheese
Separate the crab legs and claws from the body. Clean out the broad back
shells, removing and discarding the soft belly shell and insides.
Thoroughly rinse and brush the inside and outside of crab shells; set
aside.
Crack the claws and legs and remove all meat; transfer crabmeat to bowl;
discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon
juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab
mixture into each of the shells.
Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap
entire shell, leaving vent on top, with heavy-duty foil and place it on
medium grill with open side of shell facing up. Cover and cook 15 to 20
minutes.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 433 0 0 0 3782 0 0 0 0 0 2130706543 4922 0 2130706543
Grilled Swordfish Kabobs with Tomato Salsa
Recipe By :
Categories : Fish/Seafood Florida Tomato Committee
Kabobs Main Dishes

-------- ------------ --------------------------------
TOMATO SALSA
3 garlic cloves -- peeled and minced
1 medium red onion -- finely chopped
18 Gaeta olives or other mild black olives -- pitted
1/4 cup capers -- drained and rinsed
Dash hot pepper flakes
1 tablespoon fresh oregano
OR
1 teaspoon dried oregano
2 pounds firm, ripe, red tomatoes -- peeled, cored, seeded and
finely diced
2 tablespoons balsamic vinegar
1/2 cup chopped Italian parsley
GRILLED SWORDFISH KABOBS

2 pounds fresh swordfish -- cut into 2 inch cubes, discarding any
bones
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley
In a large saut� pan, warm olive oil over medium beat. Add garlic, and
onion, cook for 10 minutes, or until onion is soft. Add all remaining
ingredients and cook for another 15 minutes, stirring occasionally. Set
aside and keep warm in the oven.
GRILLED SWORDFISH KABOBS:
Thread swordfish cubes on 6 metal skewers.
Combine remaining ingredients except parsley in a small bowl and beat with
a fork until salt has dissolved. Set aside.
Place swordfish over a high beat source on grill. Grill for 5 to 7

minutes, turning occasionally. Remove and transfer the fish to a large
warm serving platter. Prick each cube with a fork in several places. Brush
olive oil-lemon mixture over fish cubes.
Spoon the Tomato Salsa over the grilled swordfish, garnish with the
parsley and serve.
Description:
"Tomato Salsa is very versatile and may be used in frittatas, as pizza
topping, a sauce for pasta and many other uses."
Source:
"Florida Tomato Committee"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 620 0 160 2478 0 0 0 2130706543 26093 0 3771 0 0 1468 0

797 0 3771
Grilled Turkey with Cilantro Salsa
Recipe By :Food Marketing Support Services. July 1995

Categories : Main Dishes Poultry
The Butterball Turkey Company

-------- ------------ --------------------------------
1 3-pound Butterball� Boneless Breast of Turkey
2 tablespoons vegetable oil
1 teaspoon chili powder
SALSA
8 plum tomatoes -- seeded and chopped
6 green onions -- sliced
1/4 cup chopped cilantro
1/2 teaspoon ground black pepper
1 teaspoon salt
Prepare grill for indirect method. Remove wrapper, but not string netting.
Brush turkey with oil. Combine garlic salt and chili powder; sprinkle over
turkey. Place turkey on grill. Cover grill and cook according to package
directions.
Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar

and salt. Chill. Serve with sliced, grilled turkey.
Yield: 6 to 8 servings
Source:
Copyright:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 0 0 0
Heartland Barbecued Pork Chops
Recipe By :

-------- ------------ --------------------------------
4 pork chops -- bone-in or boneless, about 1-1/4 inches
thick
1/3 cup honey
1 teaspoon prepared mustard
1 Dash hot pepper sauce
For sauce, mix all ingredients except pork chops together in a small bowl.
Place pork chops over direct heat above medium-hot coals.
Grill chops for about 4-5 minutes, until nicely browned on one side; turn
and brush liberally with sauce. Grill for 4-5 minutes more; turn and brush
with more sauce. Grill for a few minutes more, turning and brushing with
sauce. Discard any leftover sauce. Serve chops immediately.
Description:
"Get ready for a heartland barbecue by topping grilled pork chops with
a Midwestern favorite�traditional barbecue sauce updated with honey,
Worcestershire sauce and mustard."
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 5810 85 0 0 0 0
Herb and Garlic Grilled Vegetable Platter
Recipe By :
Categories : Kabobs Lawry's
Vegetables

-------- ------------ --------------------------------
2 zucchini -- thick sliced
OR
2 yellow squash -- thick sliced
1 small onion -- cut into wedges
12 mushroom caps or small Portabella mushroom -- cut into
wedges
1 Japanese eggplant -- thick sliced
Assorted chunks of bell peppers (red green
and yellow)
1 cup Lawry's Herb and Garlic Marinade with
Lemon Juice
In large resealable plastic bag, combine all ingredients and marinate in

refrigerator for 30 minutes or overnight. Either thread onto skewers or
place vegetables in grill basket to grill until tender. Or may cook in
skillet until browned and tender. Or may broil or oven roast at 450�F
until tender.
Description:
"A colorful array of vegetables arranged on a colorful platter looks
great on any buffet!"
Source:
"Lawry's"
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein;
18g Carbohydrate; 0mg Cholesterol; 1075mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
Serving Ideas : PICNIC IDEA: A great recipe to take along as a picnic side dish,
to top a main dish salad or to wrap up in a tortilla as a vegetarian sandwich.
WRAP PARTY TIP: Wrap fillings can be made up ahead and refrigerated. When ready to
serve, allow vegetables to come to room temperature, place on buffet with
tortillas and let guests serve themselves.
Nutr. Assoc. : 0 0 0 0 4197 3234 2236 5885 0
Herbed Butterfly Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 4 ounce boneless butterfly pork chops
2 tablespoons chopped parsley
1/2 teaspoon crumbled rosemary
1/2 teaspoon crumbled thyme
Brush chops with lemon juice. Combine remaining ingredients; mix well. Rub
herb mixture on both sides of chops. Grill or broil for 10-12 minutes,
turning occasionally.
Garnish with fresh herbs, if desired.
Source:
T(Cooking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 5788 0 0 1286 1492 0
Herbed Marinated Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork loin chops -- about 1-inch thick
2 tablespoons fresh parsley -- chopped
1 teaspoon fresh rosemary -- chopped
1 teaspoon fresh thyme -- chopped
1/2 teaspoon fresh sage -- chopped
1/4 teaspoon pepper
Additional fresh herbs (optional)
Vegetable kabobs (optional)
Brush chops with lemon juice. In a small bowl combine oil, herbs and
pepper; mix well.
Rub herb mixture on both sides of chops. Arrange in a baking dish; cover
and refrigerate 4 hours or overnight.
Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes,
turning once.
Garnish with fresh herbs and serve with vegetable kabobs, if desired.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 888 0 0 0 0 0 0 0 2130706543 2130706543
Hoisin Turkey Wings & Drums
Recipe By :
Categories : BC Turkey Marketing Board Main Dishes
Poultry

-------- ------------ --------------------------------
4 small turkey drumsticks
4 turkey wings -- discard tips
1/4 cup Hoisin sauce
1 tablespoon water
1 tablespoon honey
2 teaspoons fresh ginger root -- grated
Parboil wings and drumsticks for 30-40 minutes. Meat should be fully
cooked at this point. Check center of drum for doneness. Remove from pot
and cool in a shallow dish. (Reserve stock for soup, etc.)
In a small bowl, combine all sauce ingredients. Brush onto wings and drums
coating both sides of each piece. Marinate in refrigerator for 4 hours or
overnight if desired. Barbecue on greased grill on medium-low for 25-30
minutes, turning often.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 9312 0 0 0 0 0 0 0
Honey Apple Pork Chops
Recipe By :
Swift & Company

-------- ------------ --------------------------------
4 4-ounce boneless loin chops, 1-inch thick
1 1/2 cups apple cider
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons honey
1/4 teaspoon pepper
Combine all ingredients, except pork chops; mix well. Place chops in a
shallow dish; pour marinade over chops. Cover and refrigerate 6-24 hours.
Prepare covered grill with drip pan in center, banked by medium-hot coals.
Grill chops for 20-25 minutes, turning once, and basting occasionally with
marinade.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 887 0 0 0 0 0 0
Honey Barbecue Baste
Recipe By :
Categories : Bastes/ Rubs/ Marinades The National Honey Board

-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/4 cup minced onion
1 8-ounce can tomato sauce
1/3 cup honey
3 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir until onion is tender. Add remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over
grilled chicken, pork, spareribs, salmon or hamburgers.
Source:
Yield:
"1 Cup"
T(Simmer time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20072

Honey Barbecued Glazed Salmon
Recipe By :
Categories : Fish/Seafood Main Dishes

-------- ------------ --------------------------------
1 large onion -- sliced
1 cup dry white wine
1 cup tomato juice
1/2 cup ketchup
1/4 cup honey
1/2 teaspoon chopped garlic
4 4 ounce salmon steaks
Combine onion and white wine in large saucepan; bring to a boil over
medium-high heat. Add remaining ingredients except fish; mix well. Reduce
heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue
glaze to blender or food processor; process until smooth. Grill salmon
over medium-hot coals, basting with barbecue glaze, about 10 minutes per
inch thickness or until fish turns opaque and flakes easily when tested
with fork.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1386
Honey Mustard Steaks with Grilled Onions
Recipe By :

-------- ------------ --------------------------------
24 ounces boneless beef top loin steaks -- cut 1-inch thick
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon parsley -- chopped
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon coarse grind black pepper
1 large red onion -- 1/2-inch-thick slices
Combine mustard, parsley, honey, vinegar, water and pepper.
Place beef steaks and onion on grid over medium coals; brush both with
glaze.
Grill 9 to 12 minutes for rare (140�F) to medium (160�F), turning once and
brushing with glaze.
Source:
"0:30"
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Mixed green salad with asparagus & baby yellow pear tomatoes.
NOTES : Recipe may also be prepared using beef rib eye steaks cut 1 inch
thick.
Nutr. Assoc. : 26142 20040 0 0 0 0 20072 0
Honey-Apple Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 pork loin chops -- about 1-inch thick
1 1/2 cups apple cider
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons honey
1/4 teaspoon pepper
Combine all ingredients, except pork chops; mix well. Place chops in a
shallow dish; pour marinade over chops. Cover and refrigerate overnight,
turning meat occasionally.
Remove pork chops from marinade. Place on grill approximately 6 inches

above medium coals. Grill for 10-15 minutes, turning and basting with
marinade frequently.
Source:
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 9116 0 0 0 0 0 0
Honey-Garlic Chops
Recipe By :
Swift & Company

-------- ------------ --------------------------------
4 boneless center pork loin chops (1 1/4 to
1 1/2 inch thick)
1/4 cup lemon juice
1/4 cup honey
Combine all ingredients except pork; pour over chops in heavy plastic bag;
seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in
center, banked by medium-hot coals. Remove chops from marinade; reserve
marinade. Grill chops 16-18 minutes, turning once and basting occasionally
with reserved marinade. Or broil chops 5 inches from heat source for 13-18
minutes, turning once.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 900887 0 0 0 0 0
Honey-Garlic Grilled Chops
Recipe By :
Pork

-------- ------------ --------------------------------
4 boneless pork chops -- about 1-inch thick
1/4 cup lemon juice
1/4 cup honey
Combine marinade ingredients and pour over chops in heavy plastic bag,
seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in
center banked by medium-hot coals.
Remove chops from marinade, reserve marinade. Grill chops 12-15 minutes,
turning once and basting occasionally with reserved marinade. Discard
remaining marinade.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5788 0 0 0 0 0
Honey-Grilled Vegetables
Recipe By :
Categories : Side Dishes The National Honey Board
Vegetables

-------- ------------ --------------------------------
12 small red potatoes -- halved
1/4 cup honey
3 tablespoons dry white wine
1 teaspoon crushed dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 zucchini -- halved lengthwise
1 medium eggplant -- cut into 1/2-inch-thick slices
1 green bell pepper -- halved
1 red bell pepper -- halved
1 large onion -- cut into wedges
Cover potatoes with water in large saucepan. Bring to a boil over

medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic,
thyme, salt and pepper in small bowl; mix well. Place potatoes and
remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to
25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.
Conventional Oven Directions: Toss vegetables with honey mixture. Bake,

uncovered, at 400�F 25 minutes or until tender, stirring every 8 to 10
minutes to prevent burning.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 4716 731 0 0 3159 0 0 0 0 0 0 0
Honey-Lime Chops with Melon
Recipe By :

-------- ------------ --------------------------------
1 pound boneless loin roast -- sliced into 4 equal pieces
1/2 cup melon (cantaloupe or honeydew) -- pur�ed
2 tablespoons honey
1/4 cup lime juice
2 tablespoons butter
1/8 teaspoon curry powder
3 ounces cream cheese -- softened
2 tablespoons milk (2 to 4 tablespoons)
4 1/2-inch thick slices cantaloupe or
honeydew -- peeled
In small saucepan, combine pur�ed melon, honey, lime juice, butter and
curry powder.
Stir over medium heat until butter is melted. Remove from heat. Brush chop
surfaces with sauce. Beat together cream cheese, milk, and some of the
sauce until smooth and of desired consistency. Set aside.
In a covered grill, over indirect heat, grill chops, basting often with
sauce and turning once, about 15 minutes. Transfer to serving platter and
keep warm. Brush melon slices with remaining basting sauce and grill
directly over coals, about 2 minutes on each side.
To serve, place a chop on a slice of melon, garnish with a dollop of cream

cheese mixture and dust lightly with nutmeg.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 888 245 0 0 0 0 0 4138 26363
Honey-Lime Glazed Chicken
Recipe By :
Categories : Poultry The National Honey Board

-------- ------------ --------------------------------
1/2 cup honey
2 tablespoons chopped fresh cilantro
2 teaspoons seeded, minced jalape�o pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3
pounds)
Combine all ingredients except chicken in small bowl until well blended.
Place chicken in shallow baking dish; pour half of marinade over chicken.
Cover and refrigerate 2 hours or overnight. Reserve remaining marinade.
Grill chicken over medium-hot coals about 15 minutes, turning and basting
with reserved marinade, or until chicken is no longer pink in center.
Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed
Chicken (see recipe), if desired.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 822 0 0 20198 0 324
Honey-Lime Salmon Kabobs
Recipe By :Steve Aberle, Girdwood, Alaska

Kabobs

-------- ------------ --------------------------------
1 pound Alaska salmon fillets or steaks (up to
1-1/2 pounds) -- skinned and boned
1 large lime -- juice only
2 teaspoons grated lime zest
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper -- cut in 1 1/2" pieces
1 green bell pepper -- cut in 1 1/2" pieces
12 large mushrooms
1 medium onion -- cut in 1 1/2" pieces
1 zucchini -- cut in 1/2" slices
Cut salmon into 1-1/2 inch squares.
Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt
and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate
salmon cubes in remaining mixture for 1 hour, turning occasionally.
Skewer salmon and vegetables alternately on heat-proof skewers. Grill on
oiled, heated grill, about 5 minutes per side, basting with reserved
marinade. Do not overcook.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 3404 0 0 3953 0 26108 20083 0 0 0 0 26405 0 0
Hoppin' Haba�ero and Honey Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
1 12-ounce can beer
3 tablespoons honey
1 tablespoon hot haba�ero pepper sauce
1 bay leaf
For marinade, in a small saucepan combine beer, honey, pepper sauce,

garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for
15 minutes. Remove and discard bay leaf.
Place chops in a 1-gallon self-sealing plastic bag; pour marinade over

chops, seal bag and refrigerate for 2 hours. Drain chops, discarding
marinade. Place chops on a kettle-style grill directly over medium-hot
coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and
grill for 4-5 minutes more or until chops are just done.
Cuisine:
"Mexican"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 887 0 0 3726 0 0
Hot 'n Spicy Turkey Burgers
Recipe By :
Poultry

-------- ------------ --------------------------------
1/3 cup quick-cooking oats
SAUCE
1/2 cup ketchup
1 tablespoon vinegar
1/4 teaspoon crushed chilies (1/4-1/2 teaspoon)
1/4 teaspoon Tabasco sauce
In a small bowl, mix all sauce ingredients together. Set aside.
Combine turkey and oats in a large bowl. Add one-half the sauce and mix
thoroughly.
Form mixture into four patties. Grill on preheated barbecue at medium-high

for 5-7 minutes per side. Baste with remaining sauce after burgers have
been turned.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
Nutr. Assoc. : 5686 0 0 0 0 0 0 0 2612 0 0
Hot and Spicy Spareribs
Recipe By :
Pork Ribs

-------- ------------ --------------------------------
3 pounds rack pork spareribs
2 tablespoons butter or margarine
1 medium onion -- finely chopped
2/3 cup firmly-packed brown sugar
2 tablespoons chili powder
1/2 teaspoon pepper
Melt butter in a large skillet over low heat; add onion and garlic, and
saut� until tender.
Add remaining ingredients, except ribs, and bring to a boil. Reduce heat,
and simmer for 20 minutes, stirring occasionally.
Build a banked fire bed in a covered grill. Place ribs on grill over
indirect heat; close grill hood. Roast for 1 1/2 hours and then begin
basting with sauce every ten minutes, for 30 more minutes. Remove ribs
from grill and serve, cutting into serving-size portions. If desired,
serve any remaining sauce on the side, bringing it to a boil and boiling
gently for 5 minutes.
Source:
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat;
3 1/2 Other Carbohydrates
Nutr. Assoc. : 9128 0 0 0 0 0 20142 0 0 0

Idaho� Potato & Salmon Shish-Kebab
Recipe By :
Categories : Fish/Seafood Kabobs
The Idaho Potato Commission

-------- ------------ --------------------------------
6 medium Idaho� Potatoes -- well scrubbed
1 1/2 pounds salmon fillet -- cut in 1 1/2-inch chunks
3 medium onions -- peeled, quartered and separated into slices
3 medium green bell peppers -- seeded and cut into 1 1/2 pieces
6 slices (1/2 inch) fresh pineapple -- cored and cut into quarters
1 cup Italian dressing or vinaigrette
1/2 cup barbecue sauce
6 lime wedges for garnish
12 skewers
Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in
a large pot of boiling water until crisp-tender, about 6 minutes. Drain;
cool.
On each of 12 skewers, thread ingredients in the following order: a pepper

to secure food, potato, pineapple, pepper, onion, salmon and another
onion. Repeat, beginning with potato, until each skewer holds about eight
inches of ingredients. End each skewer with pepper to secure. Continue
with remaining skewers.
Place skewers in a 13 � 9-inch pan and drizzle Italian dressing over them.
Cover with plastic wrap and let marinate in the refrigerator for at least
1 hour, or until time to grill. Prepare grill.
When grill is ready, lightly oil the grill tray to prevent kebabs from
sticking. Grill kebabs, turning and basting often with barbecue sauce,
about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish.
Source:
"The Idaho Potato Commission"
"http://www.famouspotatoes.org/"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 4 Fat;
NOTES : If using wooden skewers soak in water for at least an hour so they
don't scorch
Nutr. Assoc. : 3740 0 0 0 20153 5456 0 3952 4936 0

Indian Tandoori Ribs
Recipe By :
Pork Ribs

-------- ------------ --------------------------------
2 slabs pork spareribs
2 8-ounce cartons plain yogurt
3 tablespoons grated ginger root
2 jalape�o peppers -- seeded
1/2 cup fresh cilantro leaves
1 tablespoon ground cumin
Red food coloring
Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender

container; pur�e.
Add a few drops of red food coloring. Place ribs in large plastic bag,
coat with marinade, seal bag and refrigerate overnight. Build medium-hot
banked fire in kettle-style grill. Drain ribs from marinade and place over
drip pan; close grill hood and grill for 1 1/2 hours, until ribs are
tender.
Cuisine:
"Indian"
Source:
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 9128 0 0 0 26360 0 0 0
Indonesian-Style Salmon Grille
Recipe By :Suzanne Abraham, Kodiak, Alaska

Main Dishes

-------- ------------ --------------------------------
6 ounces beer
1/2 cup orange marmalade
1/2 cup soy sauce
3 tablespoons sugar
2 tablespoons oil
2 teaspoons minced garlic
1 teaspoon ground ginger
2 green onions -- sliced
2 1/2 pounds Alaska salmon fillet or steaks
Blend together all ingredients except green onions and salmon. Place
salmon in shallow baking dish; pour marinade over. Cover and refrigerate
at least one hour.
Remove from marinade and transfer salmon to sheet of heavy-duty foil cut
about 2 inches larger than fish all around; bend edges up to make lip
around fish. Sprinkle green onions over salmon. Cook salmon on hot grill,
but not directly over heat source (coals or gas). Cover grill and open
vents. Cook about 20 to 30 minutes, until fish is opaque and flakes
easily.
Cuisine:
"Indonesian"
Source:
- - - - - - - - - - - - - - - - - - -
NOTES : Also great with Alaska halibut!
Over 130 recipes were entered in ASMI's first fishermen's recipe

Nutr. Assoc. : 0 0 0 0 0 0 0 3585 3404 0 0
Italian Burger
Recipe By :

-------- ------------ --------------------------------
1 pound ground pork (about 80% lean)
1/4 teaspoon salt
1 clove garlic -- crushed
1 teaspoon fennel seed -- crushed
2 teaspoons red wine
2 teaspoons olive oil
Cuisine:
"Italian"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5830 0 0 0 0 0 0
Italian Pork Sandwiches
Recipe By :

-------- ------------ --------------------------------
1 pound boneless pork -- cut into 3/4" cubes
1 8 ounce bottle low-calorie Italian dressing (purchased)
4 French-style rolls -- split and toasted
In self-sealing plastic bag, marinate pork cubes in dressing,

refrigerated, overnight (6-24 hours). Discard dressing and thread pork
cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers
in water for an hour before using to prevent burning.) Grill or broil,
about four inches from heat, for 8-10 minutes, turning to brown all sides.
Place cubes inside rolls and serve with purchased marinated roasted
peppers, if desired.
Cuisine:
"Italian"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 1169 757 3327
Italian Sausage and Pepper Heroes
Recipe By :
Pork

-------- ------------ --------------------------------
4 pounds sweet or hot Italian sausage links (16
links)
4 red bell peppers -- stemmed, seeded and sliced into 1/4"
strips
4 green bell peppers -- stemmed, seeded and sliced into 1/4"
strips
6 large sweet onions -- peeled and thinly sliced
Salt -- to taste
Ground black pepper -- to taste
16 hero rolls -- sliced lengthwise toasted, if desired
Grill sausages over hot coals, turning occasionally, until done, about 10
minutes total. Remove from grill and keep warm.
Meanwhile, in large skillet, saut� peppers in the olive oil until

softened, about 5 minutes. Add the onions and garlic, season with salt and
pepper and continue cooking, stirring frequently, until vegetables are
lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat
to serve or serve at room temperature.
Place sausage links in hero rolls, generously add saut�ed pepper mixture
to each sandwich.
Cuisine:
"Italian"
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat;
Nutr. Assoc. : 759 0 0 0 0 0 0 0 26391 0
Javanese Pork Sat�
Recipe By :
Pork

-------- ------------ --------------------------------
1 pound boneless pork loin
2 tablespoons peanut butter
1 Dash hot pepper sauce
Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a

blender does this well). Marinate pork in mixture for 10 minutes. Thread
pork on skewers (if using bamboo skewers, soak in water for one hour to
prevent burning). Grill or broil for 10-12 minutes, turning occasionally,
until done. Serve with hot cooked rice, if desired.
Cuisine:
"Javanese"
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0

Jerk Ribs
Recipe By :
Pork Ribs

-------- ------------ --------------------------------
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne
In a small jar with tight-fitting lid, shake together all dry ingredients
until well-blended.
Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat
in covered grill, turning occasionally, until ribs are very tender, about
1 1/2 hours (OR roast ribs on rack in shallow pan in 350�F oven for 1 1/2
hours). Cut into 1- or 2-rib portions to serve.
Cuisine:
"Caribbean"
Source:
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 4547 3132 0 0 0 0 0 0 0 0 0
Joe's Blackened 'n Grilled Alaska Seafood
Recipe By :Recipe by Alaska Fisherman Joseph R. Brunner, Homer, Alaska

Main Dishes

-------- ------------ --------------------------------
1 teaspoon blackened Cajun seasoning mix
OR
1 teaspoon Cajun seasoning mix
1/4 teaspoon onion powder
1/2 cup olive or canola oil
4 4-ounce Alaska salmon, halibut steaks or steaks (4
to 6 ounces each)
Blend all seasonings with oil and pour into gallon size zip-lock plastic
bag. Add salmon, turning over to coat on all sides. Refrigerate salmon
while heating grill.
Heat heavy duty skillet or range top. Sear seafood, about 15 to 30 seconds
on each side. Remove to platter. Transfer seafood to oiled hot grill. Turn
once, basting with remaining marinade; cook about 6 to 12 minutes per inch
of thickness. Do not overcook.
Cuisine:
"Cajun"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 2130706543 0 2419 0 0 0 0 986 4817 0
Jumping Jacques Jalape�o Burgers
Recipe By :

-------- ------------ --------------------------------
1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalape�o nacho slices -- chopped
1 small onion (approximately 4 tablespoons) -- diced
1 clove garlic -- crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese -- shredded
Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin
patties.
Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalape�o

Nacho Slices and 2 tablespoons cheese.
Top with remaining 4 patties, press edges to seal in toppings.
Grill over medium coals for 12 minutes. Turn once after 7 minutes.
Description:
"This burger can stand alone or be eaten with lettuce and tomato.
Spread bun with or dip in extra Salsa."
Cuisine:
"Mexican"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Serving Ideas : Serve on your favorite bun. This burger can stand alone or be
eaten with lettuce and tomato. Spread bun with or dip in extra salsa.
Nutr. Assoc. : 0 0 0 0 760 26410 0 1325 0
Latin American Rub
Recipe By :
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council

-------- ------------ --------------------------------
4 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon cinnamon
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons ground black pepper
Place all ingredients in a jar with a tight-fitting lid; shake well to

blend seasonings thoroughly. Store covered at room temperature.
Makes about 1 cup (enough to coat 2 slabs of pork back ribs).
Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Lemon-Herbed Steak
Recipe By :

-------- ------------ --------------------------------
16 ounces boneless beef top loin steaks
(approximately 1 pound) -- cut 1 inch thick
Salt
SEASONINGS
1 large garlic clove -- crushed
1 teaspoon lemon peel -- grated
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
In small bowl, combine seasoning ingredients; press into both sides of

beef steaks.
Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to

18 minutes for medium rare to medium doneness, turning occasionally.
Trim fat from steaks. Carve steaks crosswise into thick slices; season
with salt, as desired.
Source:
"0:25"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with vegetables.
Nutr. Assoc. : 26142 0 0 0 0 0 3159 1091
Lemon-Herbed Steak and Vegetables
Recipe By :

-------- ------------ --------------------------------
1 pound boneless beef top loin steaks -- cut 1 inch thick
2 tablespoons butter -- melted
Salt
1 package Green Giant American Mixtures Heartland
Style Frozen Vegetables
SEASONINGS
2 large cloves garlic -- minced
2 teaspoons lemon peel -- grated
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
In small bowl, combine seasoning ingredients; mix well. Remove 1

tablespoon seasoning; press evenly into both sides of beef steaks. Stir
butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in
bowl; set aside.
Place steaks on grid over medium ash-covered coals. Grill 16 to 18 minutes

for medium-rare to medium doneness, turning occasionally.
Meanwhile prepare vegetables according to package directions. Combine

vegetables and reserved butter mixture; toss to coat.
Trim fat from steaks. Carve steaks crosswise into thick slices; season
with salt, as desired.
Source:
"0:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with vegetables.
Nutr. Assoc. : 26142 0 0 0 912 0 0 0 0 3159 0
Lime Marinated Pork
Recipe By :
Swift & Company

-------- ------------ --------------------------------
MARINADE
1/2 cup fresh lime juice
1/2 teaspoon salt
1 pound pork shoulder, country style
Combine marinade ingredients. Reserve 1/4 cup. Place pork in zipper lock
bag. Add remaining marinade; seal and chill 2-4 hours, turning bag over
once.
Prepare grill for medium-direct heat. Spray grid with cooking spray. Drain
and discard marinade from pork. Place pork on grid, grill covered 6
minutes per side. Brush pork with reserved marinade; grill 3 more minutes
per side or until pork reaches an internal temperature of 160�F.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 906
Mackerel Kebabs with Sea Parsley� Dressing
Recipe By :
Categories : Fish/Seafood Kabobs
Main Dishes Ocean Produce International

-------- ------------ --------------------------------
1 pound mackerel fillets
3 tablespoons chopped Sea Parsley�
12 cherry tomatoes
8 pitted black olives
Finely grated rind and juice of 1 lemon
Salt and black pepper
Cut the fish into 1 1/2 inch chunks and place in a bowl with half the
lemon rind and juice, half of the Sea Parsley�, and some seasoning. Cover
the bowl and leave to marinate for 30 minutes.
Thread the chunks of fish on to 8 long wooden or metal skewers,

alternating them with the cherry tomatoes and olives. Cook the kebabs over
a hot grill for 3-4 minutes, turning the kebabs occasionally, until the
fish is cooked.
Mix the remaining lemon rind and juice with the remaining Sea Parsley� in
a small bowl, then season to taste with salt and pepper. Spoon the
dressing over the kebabs and serve hot with plain boiled rice or noodles
and a leafy salad.
Source:
"Ocean Produce International"
"http://www.oceanproduce.com/"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 524 0 0 0 0
Maple-Mustard-Glazed Spareribs
Recipe By :
Pork Ribs

-------- ------------ --------------------------------
1/2 teaspoon salt
1/2 teaspoon mixed pickling spice
1 small onion -- coarsely chopped
2 teaspoons vegetable oil
1/2 cup maple-flavored syrup
1/4 cup vinegar
2 tablespoons water
Dash salt
1/4 teaspoon freshly ground pepper
Sprinkle spareribs with the 1/2 teaspoon salt. Tie pickling spice in
several thicknesses cheesecloth to make a bouquet garni; set aside.
For glaze, in a saucepan cook onion in hot oil till tender. Add the
bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and
pepper; simmer 20 minutes. Discard bouquet garni.
Make a foil drip pan, if desired; arrange slow coals on both sides of drip
pan. Place ribs on grill; lower the grill hood. Grill ribs about 1 1/2
hours, turning once. During cooking, brush the ribs occasionally with
glaze.
Source:
T(Cooking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 9128 0 4470 0 0 866 0 0 0 0 0

Margarita Pork Kabobs
Recipe By :
Pork Swift & Company

-------- ------------ --------------------------------
1 pound Armour Trim & Tender Pork tenderloin -- cut into 1-inch
cubes
1 cup margarita mix
OR
1 cup lime juice
AND
4 teaspoons sugar
AND
1/2 teaspoon salt
1 teaspoon ground coriander
1 large green or red pepper -- cut into 8 pieces
2 ears corn -- cut into 8 pieces
2 tablespoons butter -- softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley
Combine margarita mix, coriander, and garlic. Place pork cubes in heavy
plastic bag; pour marinade over to cover. Marinate for at least 30
minutes. Blend together well the butter, lime juice, sugar, and parsley;
set aside. Thread pork cubes onto skewers, alternating with pieces of corn
and pepper. (If using bamboo skewers, soak in water 20-30 minutes before
using.) Grill over hot coals, basting with butter mixture, for 10-15
minutes, turning frequently.
Cuisine:
"Mexican"
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

Nutr. Assoc. : 0 5691 0 2130706543 0 2130706543 0 2130706543 0 0 2236 0 0
0 0 0

Marinated Pork Chops with Whiskey Sauce
Recipe By :
Pork

-------- ------------ --------------------------------
1 6-ounce can frozen apple juice concentrate -- thawed
1/3 cup whiskey
1/4 cup olive oil
1 tablespoon molasses
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons coarsely ground black pepper
1 teaspoon fennel seed -- crushed
1 tablespoon cold water
1 teaspoon cornstarch
For marinade, in a small bowl combine apple juice concentrate, whiskey,

olive oil, molasses, cumin, coriander and garlic salt. Place chops in a
1-gallon self-sealing plastic bag; pour marinade over chops; seal bag.
Marinate in refrigerator for 8 hours or overnight. Drain chops, reserving
marinade. In a small bowl combine ground pepper and fennel seed. Press the
pepper mixture onto both sides of the chops. Place chops on a kettle-style
grill directly over medium-hot coals, lower grill hood and grill for 4-5
minutes, turn chops and grill for 4-5 minutes more, until just done.
Meanwhile, strain the reserved marinade. In a small saucepan bring
marinade to boiling. Combine water and cornstarch; stir into mixture in
saucepan and cook over medium heat, stirring constantly, until sauce
thickens. Serve sauce with chops.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 887 2061 0 0 0 0 0 0 20072 0 0 0
Marinated Turkey Medallions
Recipe By :
Poultry The Butterball Turkey Company

-------- ------------ --------------------------------
1/3 cup white balsamic vinegar
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon coarse ground black pepper
1 1.25 pound package Butterball� 99% Fat Free Fresh Turkey
Breast Medallions
In small bowl, whisk together oil, vinegar, cheese, Italian seasoning,

garlic salt and pepper. Pour marinade into plastic bag. Add medallions,
close bag and work marinade around turkey. Refrigerate and let stand 15 to
30 minutes. Heat broiler or prepare outdoor grill for direct heat cooking.
Thread medallions on metal skewers. Cook 18 to 20 minutes, turning once or
twice, until turkey reaches 170�F.
Source:
Copyright:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 5554 0 0 0 161 27022 0
Mediterranean Pork Kabobs
Recipe By :

-------- ------------ --------------------------------
1 pound boneless pork loin (or 4 boneless pork
chops)
1 6-ounce jar marinated artichoke hearts
1 sweet red bell pepper -- seeded and cut into 1 inch
squares
1 teaspoon oregano
2 teaspoons ground black pepper
Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag.
Drain artichoke hearts, reserving marinade; set artichoke hearts and bell
pepper squares aside.
Add reserved marinade with remaining ingredients to bag; mix well and seal
bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate
overnight). Prepare medium-hot coals in covered grill; skewer* pork,
artichoke hearts and pepper squares; grill for 15 minutes, just until done
and nicely browned.
Cuisine:
"Mediterranean"
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
NOTES : *If using bamboo skewers, soak in water for one hour before using.
Nutr. Assoc. : 26384 0 4695 0 0 0 0
Melissa's Marinated Vegetable and Tempeh Kabobs
Recipe By :
Categories : Indiana Soybean Board Kabobs
Main Dishes Vegetarian

-------- ------------ --------------------------------
1/4 cup tamari
1/4 cup tarragon vinegar
1 tablespoon fresh basil
OR
1 teaspoon dried basil
1 tablespoon fresh thyme
OR
1 teaspoon dried thyme
1 tablespoon fresh cilantro
OR
1 teaspoon dried cilantro
8 ounces tempeh -- cut into 8 cubes
1 red pepper -- cut into 1/2-inch strips
1 green pepper -- cut into 1/2-inch strips
1 medium onion -- quartered
1 small zucchini -- sliced 1/2-inch thick
1 yellow summer squash -- sliced 1/2-inch thick
12 medium mushrooms
8 cherry tomatoes
In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive
oil, basil, thyme, cilantro, garlic, and black pepper for a marinade;
shake well to mix. Place the tempeh cubes in a steamer or metal sieve over
boiling water and steam for 15 minutes.
In a large bowl, combine the red pepper, green pepper, onion, zucchini,
squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and
refrigerate for at least 1 hour.
On four skewers, alternate the vegetables and tempeh. Grill for 5-7
minutes, turning frequently and brushing with the marinade.
Serve the vegetables and tempeh either on or off the skewers.
Source:
"Indiana Soybean Board"
"http://www.soyfoods.com/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 1476 0 0 0 2130706543 0 0 2130706543 0 0 2130706543 0 383 0

0 0 0 0 0 0 26490 0 0
Mesquite Beef Skewers
Recipe By :
Categories : Beef Kabobs
Lawry's

-------- ------------ --------------------------------
1 pound top sirloin steak -- cut into chunks
1 12-ounce bottle Lawry's Mesquite Marinade with Lime Juice
Wooden skewers
1 green bell pepper -- cored, seeded and cut into 1/2-inch
pieces
1 red onion -- cut into chunks
16 mushroom caps
In resealable plastic bag, combine beef and 2/3 cup Marinade; seal and
shake to coat. Marinate in refrigerator for at least 30 minutes; discard
used marinade. On wooden skewers, thread beef, green pepper, red onion and
mushrooms. Grill or broil to desired doneness, turning once and basting
often with additional Marinade.
Makes about 16 skewers
Description:
"Just a few ingredients and you have all you need for a sensational
grill party!"
Source:
"Lawry's"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 5885 5619 0 0 0
Mexicali Pork Salad
Recipe By :
Salads Swift & Company

-------- ------------ --------------------------------
3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
1 16-ounce can red kidney beans -- rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn -- thawed
1/4 cup diced green pepper
1/2 16-ounce package garden salad mix (4 cups)
2 tomatoes -- cut into wedges
1/2 cup nonfat shredded Cheddar cheese
In zipper lock bag, place pork and Italian dressing; seal and chill 2
hours, turning bag over once. In large bowl, combine beans, celery, salsa,
corn, pepper and chili powder. Cover and chill. Prepare grill for
medium-direct heat. Spray cooking grid with nonstick cooking spray. Place
pork on grid, grilling for 25-30 minutes or until pork reaches an internal
temperature of 160�F. Turn pork occasionally to grill all sides. Remove
pork from grill, let stand, tented with foil for 10 minutes. Slice
tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices,
tomatoes and cheese on salad greens. Serve with additional salsa, if
desired.
Cuisine:
"Mexican"
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 3815 20195 0 0 3591 0 4165 0 0
Mushroom-Stuffed Pork Burgers
Recipe By :

-------- ------------ --------------------------------
3/4 cup thinly sliced fresh mushrooms
1/4 cup thinly sliced green onion
2 teaspoons butter or margarine
1 1/2 pounds lean ground pork
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
In skillet, saut� mushrooms, onion and garlic in butter until tender,

about 2 minutes; set aside.
Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix
well. Shape into 12 patties, about 4 inches in diameter. Spoon mushrooms
mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top
with the remaining 6 patties; seal edges.
Place patties on grill about 6 inches over medium coals. Grill 10-15
minutes, turning once. Serve on buns, if desired.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 20063 20031 0 0 3623 0 0 0 0
Mustard-Bourbon Kabobs
Recipe By :
Nat. Pork Producers Council

-------- ------------ --------------------------------
1 pound boneless pork -- cut into 3/4" cubes
4 tablespoons Dijon-style mustard
In self-sealing plastic bag, combine all ingredients and mix well.

Refrigerate overnight (6-24 hours). Remove pork from marinade and thread
pork cubes onto skewers. (Note: If using wooden skewers, soak skewers in
water for an hour before using to prevent burning.) Broil or grill kabobs
about four inches from heat source, turning occasionally, for 8-10
minutes, until nicely browned.
Source:
T(Cooking Time):
"0:50"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 888 0 0 0 0

New Delhi Dreaming Shrimp Kabobs
Recipe By :
Categories : California Olive Industry Fish/Seafood
Kabobs

-------- ------------ --------------------------------
4 dozen whole pitted California ripe olives
2 cups stir-fry sauce*
1 tablespoon curry powder
1 teaspoon liquid smoke**
36 large shrimp -- peeled
12 bamboo skewers (soaked in water)
Measure ripe olives and reserve. Mix next three ingredients in large bowl
or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp
from marinade, reserving all liquid. Intersperse four olives and three
shrimp on each presoaked skewer. Grill or broil kabobs over/under high
heat for 3 minutes. Turn over and continue cooking for 2 more minutes.
Baste frequently with remaining marinade.
Source:
"California Olive Industry"
"http://www.calolive.org/index.html"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : *House Of China & trade

**2 Colgin & trade
Nutr. Assoc. : 4281 560 0 3965 26456 2130706543
Nutty Kabobs
Recipe By :

-------- ------------ --------------------------------
1 pound Armour pork tenderloin
2 tablespoons sugar
2 tablespoons oil
1 tablespoon lemon juice
1/8 teaspoon ground red pepper
DIPPING SAUCE
1 cup pineapple juice
2/3 cup peanut butter
2 cloves garlic
1 1/2 tablespoons lemon juice
1/2 teaspoon crushed red pepper
Cut pork into 1/2" cubes. Combine remaining ingredients and pour over
pork; cover and refrigerate for one hour. Thread pork onto skewers and
grill 6" above a solid bed of glowing coals. Turn, basting with marinade,
until browned on all sides. Serve with hot cooked rice, if desired, and
Dipping Sauce.
____________________
DIPPING SAUCE: Combine thoroughly.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5

Nutr. Assoc. : 1239 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3002
Nutty Pork Broil
Recipe By :
Categories : Appetizers/Snacks Kabobs

-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 1" cubes
4 tablespoons peanut butter
2 tablespoons ground coriander
2 teaspoons ground cumin
Spicy Dipping Sauce -- see recipe
Blend together peanut butter, soy sauce, coriander, cumin, garlic, chili
powder, lemon juice and oil. Rub paste into pork cubes. Cover, let
marinate at least 30 minutes (if marinating longer than 30 minutes,
refrigerate).
Thread cubes onto 4-6 skewers (if using bamboo skewers, soak for 20-30
minutes in water first). Grill over hot coals, or broil, about six inches
from heat, for 10-12 minutes, turning once. Serve with Spicy Dipping
Sauce.
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 0 0 0 414 0 0 0 0 0 0
Old West Burgers
Recipe By :
Lawry's

-------- ------------ --------------------------------
1 pound ground beef
OR
1 1-ounce package Lawry's Taco Spices and Seasonings
4 slices cheddar cheese
4 Kaiser, onion or hamburger buns
GARNISHES
Sliced onion
Tomatoes
Lettuce
Salsa
In bowl, combine meat and Taco Spices and Seasonings; shape into 4
patties. Grill or broil until no longer pink inside, about 8 to 10
minutes. Top each patty with cheese and place on open bun. Garnish with
onions, tomatoes, lettuce and salsa.
Description:
"When you want a great new taste in your burgers!"
Source:
"Lawry's"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Serving Ideas : Menu Idea: Serve with baked beans and fresh fruit.
Nutr. Assoc. : 2130706543 0 5686 5242 26924 713 0 0 0 0 0
Orange Glazed Pork
Recipe By :
Swift & Company

-------- ------------ --------------------------------
GLAZE
1/4 cup reduced sodium chicken broth
2 tablespoons sherry
1 teaspoon soy sauce
1/2 teaspoon dried marjoram leaves
1/2 teaspoon fresh lemon juice
1 pound Pork Shoulder Roast
In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat

until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in
zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag
over once.
Prepare grill for medium-direct heat. Spray cooking grid with nonstick
cooking spray. Drain and discard glaze from pork. Place meat on grid,
grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more
minutes per side or until pork reaches an internal temperature of 160�F.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 4017 0 0 0 0 875 0 1226 0
Orange Sesame Turkey Cutlets
Recipe By :
Categories : BC Turkey Marketing Board Main Dishes
Poultry

-------- ------------ --------------------------------
4 turkey breast cutlets or steaks
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon orange marmalade
2 teaspoons sesame oil
1/2 teaspoon fresh ginger root -- minced
1 teaspoon orange zest
1/8 teaspoon pepper
1 tablespoon sesame seeds (optional)
Combine all sauce ingredients except sesame seeds. Reserve 2 tablespoons

of sauce. Marinate turkey in remainder of sauce in refrigerator for 20-30
minutes.
Preheat barbecue to medium and lightly grease grill. Cook cutlets for 4-6
minutes per side.
Remove from heat, drizzle 1 teaspoon of reserved sauce on each cutlet and
sprinkle with sesame seeds. Serve immediately.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 1357
Orange-Ginger Pork Roast
Recipe By :
Pork

-------- ------------ --------------------------------
3 pounds boneless pork loin roast -- rolled and tied
1 teaspoon salt
1/2 teaspoon white pepper -- ground
1/2 teaspoon dry ginger
Ginger Glaze -- see recipe
In small bowl combine mustard, salt, pepper and ginger; rub mixture into
roast. Place roast on grill over foil drip pan. Close grill hood. Grill
over slow coals 1 to 1 1/2 hours, until meat thermometer reads 155-160�F,
brushing with glaze every 10 minutes during the last 30 minutes of
grilling time. Let roast stand 10 minutes before carving.
Source:
T(Cooking Time):
"1:30"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates
Nutr. Assoc. : 2311 0 0 0 631 0
Ginger Glaze
Recipe By :
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
-------- ------------ --------------------------------
2 tablespoons grated ginger root
4 tablespoons garlic -- minced
2 cups sugar
3/4 cup dry sherry
1 cup ketchup
1 1/2 cups soy sauce
In a large saucepan, mix together grated ginger, minced garlic, sugar, dry
sherry, ketchup and soy sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 229 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Orange-Glazed Pork Roast
Recipe By :
Pork

-------- ------------ --------------------------------
6 pounds bone-in pork loin roast
1 tablespoon dry mustard
Salt
Freshly ground pepper
3 ounces frozen orange juice concentrate -- thawed (1/2 can)
1/2 cup honey
2 tablespoons steak sauce
1 orange -- sliced (optional)
Rub dry mustard into roast and sprinkle with salt and freshly ground
pepper.
Make a drip pan of aluminum foil about 1 1/2 inches deep and extending
about 3 inches on each side of roast; place under roast. Insert meat
thermometer into thickest part of roast. Place on grill about 6 inches
above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until
meat thermometer registers 150�F.
Combine orange juice concentrate, honey and steak sauce in a small
saucepan. Heat until bubbly, and brush on roast. Grill an additional 20
minutes or until meat thermometer registers 160�F, basting often with
sauce. Let roast stand for 10-15 minutes before carving to allow juices to
set. Garnish with orange slices, if desired.
Source:
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 4575 0 0 0 0 0 0 0
Orange-Marinated Pork Sandwiches with Apricot Sauce
Recipe By :

-------- ------------ --------------------------------
SAUCE
1/2 cup apricot or mango chutney
2 tablespoons Madeira wine
1 1/2 teaspoons mustard
1 clove garlic -- finely chopped
MARINADE
1/4 cup Madeira wine
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated ginger root
4 bread slices -- 1 inch thick
4 green onions -- chopped
3 tablespoons chopped cilantro
In a small bowl, combine sauce ingredients. Cover and refrigerate until

needed.
Place pork loin in a shallow dish. In a small bowl, combine marinade

ingredients and pour over pork; turn to coat. Cover and refrigerate 8-24
hours.
Remove pork from marinade. Grill or roast in oven at 350�F for 45 minutes,
or until meat thermometer registers 160�F, basting occasionally with
marinade. Let stand 5-10 minutes. Thinly slice pork and place on toasted
bread. Top with sauce. Sprinkle with onion and cilantro.
Source:
T(Cooking Time):
"0:45"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0
Nutr. Assoc. : 5809 0 0 382 4080 0 0 0 0 0 0 4080 0 0 0 0 0
Orchard Harvest Pork Kabobs
Recipe By :
Pork

-------- ------------ --------------------------------
4 wooden (soak in water before using) or
metal skewers
1 pound pork loin -- cut into 3/4-inch cubes
1/2 cup cherry preserves
1/3 cup white vinegar
Divide pork cubes evenly and place on skewers. Preheat broiler with rack
set at highest position. Broil cubes until golden brown on all sides.
Transfer to baking dish.
Change oven setting to bake at 350�F. Stir together preserves, mustard and
vinegar. Pour over pork kabobs. Bake for about 20 minutes, or until pork
is tender. To serve, spoon sauce over each kabob.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 4936 0 0 0 0
Oriental-Style Pork Kabobs
Recipe By :
Pork

-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- cut into 3/4" cubes
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup sliced green onions with tops
4 teaspoons sesame seeds
1/8 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons cold water
1 medium green pepper -- cut into 1" squares
12 medium fresh mushrooms
Cut pork into 16 cubes. Combine pineapple juice, soy sauce, green onion,
sesame seeds, brown sugar, garlic and pepper in a large bowl; mix well and
add pork. Cover and refrigerate overnight, turning meat occasionally.
Drain meat, reserving marinade. Blend cornstarch and cold water in a

medium saucepan. Add reserved marinade; cook and stir over medium heat
until thickened. Alternate pepper, marinated meat and mushrooms on 6
skewers. Place on grill about 6 inches above medium coals. Cook 10 to 15
minutes, turning once and brushing with sauce occasionally.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2311 0 0 20030 0 0 0 0 0 0 0 0
Pacific Rim Honey-Barbecued Fish
Recipe By :
Categories : Fish/Seafood Main Dishes

-------- ------------ --------------------------------
1/4 cup honey
2 tablespoons hoisin sauce
1 jalape�o pepper -- seeded and minced
1 teaspoon minced fresh gingerroot
4 4-ounce swordfish steaks or other firm white fish
Combine all ingredients except swordfish in small bowl; mix well. Place
fish in shallow baking dish; pour marinade over fish. Cover and
refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals
or broil fish about 10 minutes per inch of thickness or until fish turns
opaque and flakes easily when tested with fork.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 0 2679 0 0 0 0 26360 26086 5234
Pasta with Grilled Pork, Scallions and Cucumber
Recipe By :
Categories : National Pasta Association Pasta
Pork

-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti or other medium pasta
shape -- uncooked
1 pound pork loin -- trimmed of fat, cut into 1/2-inch pieces
1 large cucumber -- sliced
1 bunch scallions -- trimmed
SAUCE
1/4 cup light soy sauce
1/2 cup chopped fresh mint
Prepare pasta according to package directions; drain. Thread the pork and
cucumbers onto separate skewers. In a large mixing bowl, stir together all
the ingredients for the sauce.
Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and
the cucumber until tender and nicely browned (about 6 minutes). Slide the
pork and cucumbers off the skewers and toss in a large bowl with the
sauce. Grill the scallions until wilted, about 3 minutes. Cut scallions
into 1-inch lengths and toss with pork mixture. Toss in the pasta, garnish
with mint leaves and serve.
Source:
"National Pasta Association"
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -
1 1/2 Other Carbohydrates
Nutr. Assoc. : 323 9116 0 0 0 558 0 0
Paul Bunyan Burger
Recipe By :
Pork

-------- ------------ --------------------------------
2 1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 24-ounce loaf round French or Italian -- cut in half
In a large bowl, mix together the pork, garlic pepper and hot pepper
sauce. Pat ball of pork mixture into a round that measures about 11 inches
(or one inch larger than your bread).
Carefully place giant burger over hot coals (place burger on a flat baking
sheet for transferring to the grill) and grill for about 10 minutes per
side. Turn the burger over by sliding it onto a baking sheet, using a
second baking sheet to help push it on. Sandwich the burger between two
baking sheets, hold them together and invert the patty. Slide the big
burger onto the grill, cooked side up. Slide the burger onto the bottom of
the bread loaf, top with top of loaf and cut into wedges to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5830 1091 0 593
Pickled Ginger
Recipe By :
Categories : Condiments New Zealand Wasabi Limited

-------- ------------ --------------------------------
1/2 cup fresh ginger -- sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar
Stir all ingredients together in nonreactive stainless steel pan or glass

saucepan and bring to a boil.
Let mixture cool to room temperature and chill overnight. (Pickled ginger
keeps for several months in the refrigerator.)
Source:
"New Zealand Wasabi Limited"
"http://www.wasabi.co.nz/top.html"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Other Carbohydrates
Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.
Nutr. Assoc. : 0 0 0 0
Piquant America's Cut
Recipe By :
Pork

-------- ------------ --------------------------------
4 America's Cut (1 1/4 - 1 1/2-inch thick
boneless center loin pork chop)
1 6-ounce can frozen lemonade concentrate -- thawed
1/2 teaspoon salt
1/2 teaspoon black pepper -- ground
1/2 teaspoon Worcestershire sauce
1/4 tablespoon stone-ground mustard
2 tablespoons catsup
Combine all ingredients except chops and pour over chops in heavy plastic
bag, seal. Refrigerate 4-24 hours.
Prepare covered grill with drip pan in center, banked by medium-hot coals.
Remove chops from marinade. Grill chops 12-15 minutes, turning once, and
basting occasionally with reserved marinade. (OR: broil chops 5 inches
from heat source, turning once, 12-15 minutes).
Source:
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 5783 3912 0 0 0 0 943 0
Plum Fancy Pork Swords
Recipe By :
Pork

-------- ------------ --------------------------------
4 bamboo skewers (soak in water before
using)
3/4 pound ham -- fully cooked, cut into 1-inch cubes
1/4 cup plum preserves
1 teaspoon lemon juice -- fresh
Place ham in shallow bowl. Combine remaining ingredients in small pan.

Heat until dissolved. Pour sauce over ham. Marinate for 1 hour. Place
cubes on bamboo skewers that have been soaked in water. Grill over medium
heat for about 10 minutes. Turn skewers frequently. Baste with sauce.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4936 0 2556 0 0 0
Pork and Couscous Salad with Dried Cherries
Recipe By :
Salads

-------- ------------ --------------------------------
2 4-ounce pork chops -- cut into 3/4" cubes
1 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cayenne
1 1/3 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 scallions -- sliced
2 oranges -- peeled and sliced
1 medium cucumber -- sliced
Zest of one orange
1 1/2 teaspoons brown sugar
2 tablespoons chopped pecans
Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture
over pork cubes; skewer cubes and grill over hot coals for 8-10 minutes,
turning occasionally. Set aside.
Meanwhile, cover couscous with boiling water seasoned with 1/2 teaspoon
salt; cover and let rest 5 minutes. Stir cherries and scallions into
couscous. Arrange cucumber around the edge of four dinner plates; equally
portion couscous mixture onto plates, topping with orange slices and pork
cubes.
Stir together olive oil, orange juice, orange zest, brown sugar and salt &
pepper; drizzle over salads and garnish each salad with chopped pecans.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 3 1/2
Nutr. Assoc. : 4576 0 0 0 0 0 449 0 0 26525 0 0 0 0 0 2130706543 0 0 0
Pork Chops with Fresh Raspberry Sauce
Recipe By :
Swift & Company

-------- ------------ --------------------------------
1 pound Armour Pork Center Cut Chops -- thin cut (8 chops)
1/2 cup water
1/3 cup sugar
1/4 cup raspberry vinegar
3/4 cup fresh whole mint leaves
2 tablespoons chopped fresh chives
1 tablespoon cornstarch
1 1/2 cups fresh raspberries
Prepare grill for medium-direct heat. Spray cooking grid with nonstick
cooking spray. Place pork on cooking grid. Grill 3 to 4 minutes on each
side or until pork reaches an internal temperature of 160�F. In 2-quart
saucepan, combine water, sugar and vinegar; bring to a boil. Add mint
leaves and chives. Cover and simmer for 10 minutes; strain. Return liquid
to saucepan. Add combined cornstarch and juice. Cook over medium heat
until mixture is thickened and translucent, stirring constantly. Remove
from heat and fold in berries. Serve sauce over chops.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates
Serving Ideas : Great with: Broccoli and Raspberry Corn Salsa
Nutr. Assoc. : 4576 0 0 0 4152 0 0 0 0
Pork Teriyaki
Recipe By :

-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 6 � 1/2 � 1/8 inch strips
2 tablespoons sliced green onion
1/2 teaspoon ginger
1/2 cup soy sauce
1/4 cup dry sherry
Combine all ingredients except pork strips, mix well. Add pork to
marinade, cover and marinate in refrigerator at least one hour. Thread
meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve
with rice, if desired.
Cuisine:
"Asian"
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 20030 0 0 0 0 0
Pork-Apple Kabobs
Recipe By :
Pork

-------- ------------ --------------------------------
4 stalks celery
1 cup unsweetened pineapple juice
1/4 cup cooking oil
3/4 teaspoon salt
1 Dash ground allspice
1 1/2 pounds boneless pork loin -- cut into 1" cubes
3 cooking apples -- cored, quartered, and cut in half
crosswise
Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a

small amount of boiling water for 10 minutes, drain and refrigerate.
For marinade, in a small saucepan combine pineapple juice, oil, cinnamon,

salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring
occasionally. Cool.
Place pork in a shallow dish; pour marinade over pork. Cover and marinate
in the refrigerator for several hours or overnight, stirring occasionally.
Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes
and celery, allowing space between cubes. Grill over medium coals about 10
minutes; turning frequently. Push cubes together; thread apple on skewers;
grill an additional 5 minutes, brushing with marinade.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 5792 5260 0
Quick Kippered Salmon
Recipe By :Geo. Hayden, Nikiski, Alaska


-------- ------------ --------------------------------
1 quart pure water
1/4 cup salt
2 tablespoons liquid hickory smoke
1/4 teaspoon allspice
1/4 teaspoon pepper
4 6-ounce Alaska salmon steaks or fillets, halibut
OR
4 6-ounce cod
Dissolve salt and brown sugar in water. Stir in hickory seasoning,

allspice and pepper. Pour this mixture into a large heavy-duty zip-lock
bag or into a shallow non-corrosive dish. Add seafood and turn to coat.
Marinate covered, if needed, in refrigerator for one hour. Remove from
marinade and drain thoroughly.
Brush seafood with oil and place on hot grill. Cook, turning once, about 6
to 12 minutes per inch of thickness. Do not overcook.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1582 0 0 3962 0 0 4821 0 2130706543
Raleigh-Durham Pork Barbecue
Recipe By :
Pork

-------- ------------ --------------------------------
4 pounds boneless pork shoulder (Boston Butt)
1 quart cider vinegar
1 tablespoon crushed red pepper
Stir together vinegar and peppers. Prepare medium-hot coals in covered

grill, banking coals when hot. Position drip pan in center of grill bed,
between banks of coals. Place pork on grill over drip pan, close hood.
Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade,
until pork is very tender. Remove pork from grill, cool slightly; chop
meat and serve with hush puppies and cole slaw, if desired.
Source:
T(Cooking Time):
"3:00"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 1583 0 0 0
Red Beans and Rice with Smoked Sausage
Recipe By :

-------- ------------ --------------------------------
1 pound smoked sausage -- about one pound, split lengthwise
1 teaspoon vegetable oil
1/2 cup smoked ham (3-ounces) -- diced
1/4 teaspoon hot pepper sauce -- to taste
1/2 teaspoon salt
1 medium tomato -- diced
2 cups chicken broth
1 cup long-grain enriched rice
1 16-ounce can red beans -- drained
Broil or grill sausage until browned, keep warm. Meanwhile, in a large,

deep skillet with tight-fitting lid, saut� ham, onion and garlic in oil
until lightly browned, about 2-4 minutes. Stir in all remaining
ingredients and bring to a boil. Lower heat, cover and simmer until rice
is tender, about 15-20 minutes. Serve immediately with grilled sausage.
Source:
T(Cooking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 2819 0 0 0 0 0 0 0 3977 1401
Rib-Sticking Ribs
Recipe By :
Ribs Swift & Company

-------- ------------ --------------------------------
4 pounds Armour boneless country-style ribs
1 6-ounce can tomato paste
1/2 cup packed brown sugar
1/4 cup frozen orange juice concentrate -- thawed
2 tablespoons red wine vinegar
1/2 teaspoon pepper
Cut ribs into serving portions. Combine remaining ingredients; mix well.
Prepare covered grill with drip pan in center, banked by slow coals. Place
ribs on grill; cover and cook about 20 minutes; turn ribs, cook, covered,
20 minutes more. Brush ribs with sauce and cook, covered, 25-35 minutes
more or till very tender, turning and brushing frequently with sauce.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 4564 0 0 0 0 0 0 0
Roasted Beets, Goat Cheese and Pork Chop Salad
Recipe By :
Salads

-------- ------------ --------------------------------
2 4 ounce boneless pork chops
2 tablespoons Dijon-style mustard
4 teaspoons lemon pepper
1 head butter lettuce -- cleaned
6 small beets -- roasted, peeled, and sliced
1/2 red onion -- sliced
2 teaspoons dill weed
1 teaspoon Dijon-style mustard
2 ounces goat cheese -- crumbled
2 tablespoons chopped walnuts
Rub pork chops with the 2 tablespoons mustard and sprinkle with lemon
pepper. Grill over hot coals for 10-12 minutes, turning once. Remove from
grill and set aside. Arrange butter lettuce on four dinner plates; topping
with sliced beets and onion. Slice pork chops into 1/2-inch slices and fan
on top of each salad. Whisk together olive oil, lemon juice, dill weed,
the teaspoon of mustard and salt and pepper to taste. Drizzle dressing
over each salad and sprinkle with goat cheese and walnuts.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 887 0 0 2401 902231 4712 0 0 0 0 0 0 0
Rosemary Pork Chops
Recipe By :
Sue Bee Honey

-------- ------------ --------------------------------
4 center cut pork chops
1 tablespoon rosemary
1 teaspoon pepper
1 teaspoon sage
1 teaspoon salt
1 cup apple juice
1/2 cup cranberry juice
1/4 cup Sue Bee Honey
1/4 cup lemon juice
Mix together all ingredients except chops.
Place chops in a shallow pan and pour marinade over them. Cover and
marinate in the refrigerator for 2 to 24 hours. Grill until done.
Source:
"Sue Bee Honey"
"http://www.suebee.com/"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 4559 0 0 0 0 0 0 731 0
Salmon Special
Recipe By :Bob Hites, Port Protection, Alaska


-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup sherry
1 teaspoon fresh ginger root -- grated
1/4 cup butter -- softened
1 tablespoon minced shallot (about 1 medium)
1 teaspoon fresh chopped parsley
ounces each)
Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size
zip-lock plastic bag. Place salmon in marinade; turn several times to
coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over
after 30 minutes.
Cream butter with shallot and parsley; cover and set aside. Grill salmon
on oiled hot grill, turning once during cooking, about 6 to 12 minutes per
inch of thickness. Do not overcook. Serve each salmon portion with dollop
of seasoned butter.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 20224 2682 4821
Santa Barbara Pork Kabobs
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin (2 whole)
1/2 cup pineapple juice
3 tablespoons packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches -- cut in 1-inch slices
3 fresh plums -- cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice
Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch

cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with
combined pineapple juice, sherry, soy sauce, brown sugar and ginger root.
Broil 5 inches from heat for 8-10 minutes, turning once.
Combine fruit and remaining pineapple juice mixture in skillet; bring to

boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit
on hot rice.
Or cook over direct heat on hot grill for 8-10 minutes, turning
occasionally.
Source:
T(Cooking Time):
"0:15"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
NOTES : If using bamboo skewers, soak in water for one hour before using
to prevent burning.
Nutr. Assoc. : 1169 0 0 0 0 26086 0 26361 20154 2801
Santa Fe Cured Pork Loin
Recipe By :
-------- ------------ --------------------------------
3 pounds boneless pork loin roast (3 to 4 pounds)
8 cups water
1 cup sugar
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano
In a large saucepan, heat all ingredients EXCEPT pork loin to boiling,

stirring to dissolve ground spices and mix cure ingredients thoroughly.
Remove from heat and cool to room temperature.
Place pork loin in a glass container large enough to immerse roast in cure
solution, cover and refrigerate 2-4 days, or place roast in 2-gallon
self-sealing plastic bag and pour cure solution over; seal bag and place
in large bowl, refrigerate 2-4 days.
Remove pork roast from cure, discarding cure solution. Pat pork gently dry
with paper towels. Prepare covered grill with banked coals heated to
medium-hot. Place roast over drip pan and cook over indirect heat for 45
minutes to an hour, until thermometer inserted reads 155-160�F. Remove
from grill and slice to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
NOTES : For a taste of the Southwest and easy summer barbecues, grill this
pork roast seasoned with chili powder, thyme, cumin and oregano.
Nutr. Assoc. : 2312 0 0 0 0 1492 0 20007 1016
Sat� of Pork
Recipe By :
Pork

-------- ------------ --------------------------------
1/2 cup red wine vinegar
1/4 teaspoon dried oregano -- crushed
Cherry tomatoes (optional)
Hot cooked long grain and wild rice
(optional)
Partially freeze pork for 20-30 minutes; slice across the grain into 3 � 1
� 1/4-inch strips. Arrange pork in a shallow baking dish. For marinade,
combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and
refrigerate 4 hours or overnight, turning pork occasionally.
Drain pork, reserving marinade. Thread pork on skewers (if using wooden
skewers, soak in water 20-30 minutes before using). Place skewers on grill
about 4 inches over medium coals. Grill for 12-15 minutes, turning and
brushing with marinade occasionally. Garnish with cherry tomatoes and
serve with hot cooked rice, if desired.
To Broil: Place skewers on rack in broiler pan. Broil about 5 inches from
heat for 10-15 minutes, turning and brushing with marinade occasionally.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 888 0 0 0 0 0 0 0
Smoky Citrus Kabobs
Recipe By :
Pork

-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 3/4" cubes
1/3 cup smoky barbecue sauce
2 tablespoons prepared horseradish
Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in
water for 30 minutes before using to prevent burning). Stir together
remaining ingredients for basting sauce. Place kabobs over medium-hot
coals, brushing generously with basting sauce. Grill and turn to brown
evenly, brushing frequently with sauce, just until done, about 10-12
minutes.
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 85 0 0
Smoky Honey Barbecue Sauce
Recipe By :
Categories : Sauces The National Honey Board

-------- ------------ --------------------------------
1 cup honey
1 cup chili sauce
1 teaspoon prepared mustard
1/2 teaspoon pepper
1/2 teaspoon minced garlic
2 drops liquid smoke (2 to 3 drops)
Combine all ingredients except liquid smoke in medium saucepan over medium
heat. Cook, stirring frequently, 20 to 30 minutes. Remove from heat; add
liquid smoke to taste. Serve over grilled chicken, turkey, pork,
spareribs, salmon or hamburgers.
Source:
Yield:
"2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 69 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 19g Carbohydrate; trace Cholesterol; 12mg Sodium
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 3965
South of the Border
Recipe By :
Pork

-------- ------------ --------------------------------
1/4 teaspoon salt
1/4 teaspoon ground oregano
1/4 teaspoon seasoned salt
1/4 teaspoon crushed red chilis
Cuisine:
"Mexican"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 3002
Southwestern Grilled Pork Tenderloin
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds pork tenderloins (2 whole)
1 1/2 teaspoons oregano
2 garlic cloves -- crushed
In a small bowl, mix well all seasonings and vegetable oil. Rub mixture
over all surfaces of tenderloins. Cover and refrigerate 2-24 hours.
Grill over medium-hot coals, turning occasionally, for 15-20 minutes,

until thermometer inserted reads 155-160�F. Pork is done when there is
still a hint of pink in the center. Slice to serve.
Source:
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 1169 0 0 0 0 0
Soy / Wasabi Marinade
Recipe By :
Categories : Bastes/ Rubs/ Marinades New Zealand Wasabi Limited

-------- ------------ --------------------------------
1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 large knob fresh ginger root -- finely sliced
1 teaspoon sugar
1 teaspoon Hot "NAMIDA" Wasabi Paste
Fresh lemon juice from one lemon
Fresh coriander (cilantro) leaves or
parsley
Mix first 8 ingredients together for marinade. Adjust quantities of first

3 ingredients so that marinade will cover item(s) to be marinated.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Use as a marinade with Steamed Mussels.
Nutr. Assoc. : 1476 0 4734 0 26359 0 1685 0 0
Soy Syrup
Recipe By :
Categories : New Zealand Wasabi Limited Sauces

-------- ------------ --------------------------------
1 cup thin soy sauce
1/2 cup orange juice -- freshly squeezed
1/4 cup brown sugar
In a saucepan combine soy sauce, orange juice, and brown sugar.
Reduce until an almost syrupy consistency is achieved.
Let cool. As it cools, the syrup will thicken.
Garnish with spring onions (scallions) and sesame seeds.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Serving Ideas : Serve with Soba Noodle Sushi. Slice and arrange sushi on a white
platter. Drizzle it with Wasabi Oil and Soy Syrup.
Nutr. Assoc. : 1396 0 0
Soy-Wasabi Sauce
Recipe By :

-------- ------------ --------------------------------
6 tablespoons Hot NAMIDA wasabi paste
1 egg yolk
2 teaspoons rice wine vinegar
1 teaspoon sake or dry sherry
In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to
make a thick mayonnaise.
Then add the wasabi paste and whisk in remaining ingredients.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 131 Calories (kcal); 11g Total Fat; (81% calories from fat); trace
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with Grilled Pacific Salmon.
Nutr. Assoc. : 1685 0 0 0 0 3181
Spicy Cured Pork Loin
Recipe By :
Pork

-------- ------------ --------------------------------
3 pounds boneless pork loin roast (3 to 4 pounds)
BRINE
2 quarts water
1/2 cup sugar
1/4 cup kosher salt
3 tablespoons fennel seed -- coarsely crushed
2 tablespoons thyme
2 tablespoons black peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons orange zest
Wood chips -- for fire, soaked in water for one hour
Bring all ingredients of Brine to a boil in a large saucepan. Let cool.
Place pork loin in a very large plastic bag in a large rectangular pan;
pour cooled brine over and seal bag; place pan in refrigerator for 3 days
turning bag occasionally.
Build a medium-hot fire in covered kettle-style grill and bank the coals.
Remove pork from brine; discarding liquid but setting aside the
seasonings. Add wood chips to fire, along with the reserved seasonings.
Place pork on grill and cook over indirect heat, about 15 minutes per
pound, until internal temperature measured with a meat thermometer
registers 150�F. Remove from grill, let rest 10 minutes to allow meat
temperature to rise to 160�F. Slice thinly to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates
Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 3002 0 2130706543 0
Spicy Grilled Alaska Sablefish
Recipe By :
Main Dishes

-------- ------------ --------------------------------
1/2 cup tomato sauce
2 tablespoons minced green onion
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon basil -- crushed
Dash sugar
1 tablespoon oil
2 teaspoons lemon juice
1 1/2 pounds Alaska sablefish fillet (1-1/2 to 2
pounds)
Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil

and sugar in saucepan. Cook and stir 5 minutes.
Mix oil and lemon juice; brush on fish. Grill sablefish 4 inches from
coals 5 minutes. Turn fish, baste with tomato mixture and continue cooking
until sablefish flakes easily when tested with a fork. Allow 10 minutes
total cooking time per inch of thickness measured at its thickest part.
Thoroughly heat remaining tomato mixture; serve with sablefish.
Preparation Tip: For ease of handling, place sablefish on foil before

grilling.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4804 0
Spicy Grilled Chops
Recipe By :

-------- ------------ --------------------------------
4 boneless pork chops -- 1/2-inch thick
1/4 cup thick and chunky hot salsa
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt
In small bowl, combine salsa, water, marmalade and seasoned salt; blend
well. Place pork chops in plastic bag or nonmetal baking dish. Pour
marinade mixture over pork, turning to coat. Seal bag or cover dish;
marinate about 1 hour, turning pork chops several times.
When ready to barbecue, remove pork chops from marinade, reserving

marinade. Place chops on grill 4-6 inches above medium-high coals. Grill
about 4 minutes per side, basting with reserved marinade.
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5783 1325 0 0 0
Spicy Yogurt Sauce
Recipe By :

-------- ------------ --------------------------------
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon garlic -- crushed
1/2 teaspoon coriander seed -- crushed
1/4 teaspoon red pepper -- crushed
1/4 cup red onion -- minced
In small bowl, stir together plain yogurt, cucumber, crushed garlic,

crushed coriander seed, minced red onion and crushed red pepper. Cover and
refrigerate until ready to serve.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Spirited Grilled Salmon
Recipe By :Toni Bocci, Cordova, Alaska

Main Dishes

-------- ------------ --------------------------------
1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup Rose's lime juice
OR
1/4 cup fresh lime juice
1/4 cup triple sec
OR
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons pepper
1 teaspoon salt
4 Alaska salmon steaks or fillets (4 to 6
ounce each)
Blend together all ingredients, except salmon, in gallon size zip-lock

plastic bag or flat dish. Add salmon to marinade; turn several times to
coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning
salmon over after 30 minutes.
Grill salmon on oiled hot grill, turning once during cooking, about 6 to
12 minutes per inch of thickness. Do not overcook.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 4817

Steak and Parmesan-Grilled Vegetables
Recipe By :

-------- ------------ --------------------------------
2 pounds T-bone or porterhouse steaks -- 1-inch thick
1/4 cup Parmesan cheese -- grated
2 tablespoons red wine vinegar
2 red or yellow bell peppers -- cut into quarters
1 large red onion -- 1/2-inch slices
1 tablespoon basil leaves, dried -- crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper
In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons

seasoning; press into both sides of beef steaks.
Add cheese, oil and vinegar to remaining seasoning, mixing well; set
aside.
Place steaks in center of grid over medium ash-covered coals; arrange

vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for
medium rare to medium doneness, turning occasionally. Grill peppers 12 to
15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush
vegetables with reserved cheese mixture during last 10 minutes of
grilling.
Season steaks with salt, as desired. Remove bones; carve steaks crosswise
into thick slices. Serve with vegetables.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5235 0 0 0 2236 0 3091 3091 0
Succulent Dilled Fillets
Recipe By :Gary and Pam Emery, Longview, Washington

-------- ------------ --------------------------------
1/4 cup melted butter
1/3 cup fresh lemon juice
2 tablespoons fresh parsley
OR
1 teaspoon dried parsley
1 teaspoon horseradish
1 1/2 teaspoons fresh dill weed
1/2 teaspoon dried dill weed
1/8 teaspoon liquid hickory seasoning/smoke
1 pound Alaska halibut (1 to 2 pounds)
OR
1 pound salmon fillet
Cook onions in 2 tablespoons water in covered microwavable dish, about 2

minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish,
dill weed and liquid smoke.
Place fish, skin side down, on heavy foil cut about 2 inches larger than
fish. Bend up edges to make lip around fish. Puncture fish with fork; pour
sauce over fish. Cook fish on hot grill, covered and vented, about 15 to
25 minutes until fish is opaque and flakes easily. Do not overcook.
Source:
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 3962 3645 0 2130706543
Summer Pork Kabobs
Recipe By :

-------- ------------ --------------------------------
1 pound Armour pork cubes for kabobs
1/2 cup nonfat Italian dressing -- divided
2 small onions -- cut into quarters
1 small yellow squash -- cut in half lengthwise, then crosswise
into 1/2-inch slices
8 cherry tomatoes
1 green pepper -- cut into 1-inch chunks
In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and chill
4 hours, turning bag over once. Drain and discard marinade from pork.
Assemble pork on four 10-inch skewers alternately with onion, squash,
tomato, and pepper. Prepare grill for medium-direct heat. Spray cooking
grid with nonstick cooking spray. Place kabobs on cooking grid. Grill,
covered, 20 minutes or until pork reaches an internal temperature of
160�F. and vegetables are desired doneness, turning kabobs over and
brushing with remaining Italian dressing 2 or 3 times.
Source:
"Swift & Company"
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Nutr. Assoc. : 1235 0 0 0 0 0 0
Sweet and Saucy Grilled Salmon
Recipe By :Sarah Palin, Wasilla, Alaska


-------- ------------ --------------------------------
1/4 cup packed brown sugar
1/4 cup molasses
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons dried minced onion
1 tablespoon mustard
1 tablespoon dried bell pepper dices
1/4 teaspoon nutmeg
4 4-ounce Alaska salmon fillets or steaks (4 to 6
ounces each)
Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes.
Dip seafood into sauce, then place on hot oiled grill, not directly over
heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per
inch of thickness, brushing with extra sauce, if desired. Do not overcook
or burn edges.
Also great with Alaska halibut or cod!
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 3132 0 0 3317 0 0 3404
Sweet and Sour Grilled Salmon
Recipe By :James A. Mayberry, Lynnwood, Washington


-------- ------------ --------------------------------
1 cup fresh mushrooms -- sliced
1 cup onion -- sliced
1 cup red or green bell peppers -- sliced
1/2 teaspoon lemon pepper seasoning
1/4 cup water
2 pounds Alaska salmon (1-1/2 to 2-1/2 pounds)
OR
2 pounds halibut fillet
1 cup bottled sweet and sour sauce
Saut� vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap
same in packet of double thickness foil and place on grill for 20 to 30
minutes.
Brush or spray coat grill; place fish on, skin side down. Brush fish with
sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness.
Do not overcook. Remove fish from grill; transfer to serving platter and
top with vegetables.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 3386 0 4695 0 3899 0 4817 0 2130706543 26325
Sweet and Sour Pork Loin
Recipe By :
Pork

-------- ------------ --------------------------------
4 pounds boneless pork loin roast (double loin,
rolled and tied) (4 to 5 pounds)
1 cup packed brown sugar
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon pepper
For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce,
cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag;
set in shallow baking dish. Pour marinade over roast; close bag and tie
securely. Marinate in refrigerator 8 hours or overnight, turning roast
occasionally.
Make a foil drip pan and position drip pan under meat. Drain the roast,
reserving marinade. Place roast on grill over low coals. Close grill hood.
Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160�F,
brushing frequently with marinade during last 45 minutes of grilling. Let
roast stand 10-15 minutes before carving.
Cuisine:
"Asian"
Source:
T(Cooking Time):
"1:15"
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 4575 0 0 0 0 0 0 0
Teriyaki Grilled Salmon
Recipe By :Albert J. Hofstad, Petersburg, Alaska

Main Dishes

-------- ------------ --------------------------------
1/4 cup brown sugar -- not packed
3 tablespoons oil
1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons minced fresh ginger
ounces each)
1 sheet (12 � 18 inch) Reynolds wrap heavy duty
aluminum foil
In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and
ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish
over several times to coat; refrigerate 30 to 45 minutes. Remove salmon
from marinade.
Cook on foil sheet on medium hot grill, turning once during cooking, about
6 to 12 minutes per inch of thickness. Do not overcook.
Cuisine:
"Asian"
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates
NOTES : This recipe was one of five winning recipes of ASMI's Second
Annual Fishermen's Grilled Recipe contest. The five winning
recipes were selected by an independent home economist from a
field of 50 entries. The recipes were evaluated for flavor,
originality and ease of preparation.
Nutr. Assoc. : 0 0 0 20130 26086 3404 0 0
Teriyaki-Glazed Turkey Burgers
Recipe By :
Categories : Burgers/Sandwiches Poultry

-------- ------------ --------------------------------
1/3 cup honey
1/4 cup soy sauce
1 1/2 teaspoons grated fresh gingerroot
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
4 hamburger buns -- toasted
Combine honey, soy sauce, ginger and garlic in small bowl until well
blended. Mix together turkey, celery and green onions in large bowl. Blend
in 3 tablespoons honey-glaze mixture. Divide mixture into 4 (1/2- to
3/4-inch-thick) patties. Place patties on oiled grill, 4 to 6 inches from
hot coals. Grill, turning 2 to 3 times, brushing generously with glaze,
until patties are well browned and cooked through. Serve in buns.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 3366 0 694 0 0 0
Texas-Style Honey Barbecue Rub

Recipe By :
Categories : Bastes/ Rubs/ Marinades Main Dishes

-------- ------------ --------------------------------
4 4-ounce boneless beef top sirloin steaks
1/4 cup honey
2 teaspoons salt
2 teaspoons medium-grind black pepper
2 teaspoons ground mustard
Rub each steak with one tablespoon of honey. Combine remaining ingredients
and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to
desired degree of doneness.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5313 0 0 0 20007 518 0
Thai Pork Chops
Recipe By :
Pork

-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup water
1 teaspoon pepper
DIPPING SAUCE
1/4 cup water
2 cloves garlic
2 fresh green chiles
2 tablespoons lime or lemon juice
1 teaspoon Thai fish sauce (nam pla)
For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1
clove minced garlic, pepper and ginger. Place pork chops in a 1-gallon
self-sealing bag, pour marinade over, seal bag and marinate in
refrigerator for 4 hours or overnight. Drain chops, discarding marinade.
Place chops on a kettle-style grill directly over medium-hot coals. Lower
grill hood and grill chops for 4-5 minutes, turn chops and grill for 4-5
minutes more until chops are just done. Meanwhile, for Dipping Sauce,
blend all remaining ingredients in blender container until almost smooth.
Serve with chops.
Cuisine:
"Thai"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 3577 0 822 0 3292
Thai-Style Pork Chops
Recipe By :

-------- ------------ --------------------------------
4 pork chops -- about 1-1/4-inches thick, well trimmed
1 teaspoon grated lemon peel
4 crushed garlic cloves
1/4 cup grated ginger root
1/2 teaspoon crushed red chiles
3 tablespoons water
Place all ingredients except pork chops in blender container; blend until
smooth and spread about 2 teaspoons of paste on each chop, covering both
sides. Cover chops and refrigerate for 2 to 24 hours.
Prepare medium-hot grill in kettle-style covered grill. Grill chops

directly over coals for 7 to 8 minutes per side. Serve immediately.
Cuisine:
"Thai"
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 20084 620 0 0 0 0 3002 0
The Other Burger
Recipe By :
Pork

-------- ------------ --------------------------------
1/4 teaspoon salt
Source:
T(Cooking Time):
"0:10"
- - - - - - - - - - - - - - - - - - -
Protein; trace Carbohydrate; 66mg Cholesterol; 199mg Sodium
Nutr. Assoc. : 5830 0 0

The Westerner Steak Sandwich
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds strip loin steaks -- cut 1/2-inch thick
1/2 cup Salsa Picante
1/2 cup green onions -- chopped
2 teaspoons McCormick Montreal Steak Seasoning
1/2 cup sour cream
4 oblong shaped rolls -- split and toasted
Leaf lettuce
Mix Salsa Picante, sour cream and green onions to make sandwich spread.
Season both sides of steak with Montreal Steak Seasoning.
Grill steaks over medium coals for 6 - 7 minutes, turn once after 4
minutes. Or, pan fry over medium-high heat for 6 minutes, turning
occasionally.
Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaf
and sizzling steak. Close sandwich and serve immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Nutr. Assoc. : 9044 1325 0 6 0 3327 0
Toasted Pita Bread Triangles
Recipe By :
Categories : Appetizers/Snacks Nat. Pork Producers Council

-------- ------------ --------------------------------
Pita breads
Olive oil
Brush both sides of pita breads lightly with olive oil; place over direct
heat on grill, toast quickly on one side and turn to toast other side; cut
into wedges.
Source:
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Carbohydrates
Serving Ideas : With Raita
Tropical Pork Kabobs
Recipe By :
Pork

-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 3/4-inch cubes
2 tablespoons honey
8 wooden skewers -- (soak in water before using)
OR
8 metal skewers
1 15-ounce can pineapple chunks
2 bananas -- sliced
1 11-ounce can Mandarin oranges
In a small saucepan, mix together the marmalade, orange juice, honey and
cinnamon. Stir over low heat until mixture bubbles gently.
Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill
remaining 4 skewers with pineapple, bananas, and Mandarin oranges.
Place fruit kabobs on large plate and coat with glaze. Spoon remaining
glaze over pork kabobs. Grill or broil about 4 inches from heat source,
turning and basting with glaze frequently.
Cook for 10 minutes or until lightly browned. Serve immediately with fruit
kabobs.
Source:
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 2311 0 0 0 0 2130706543 0 2130706543 4494 0 0
Tuna Kebabs with Wasabi Mayonnaise
Recipe By :
Categories : Fish/Seafood New Zealand Wasabi Limited

-------- ------------ --------------------------------
1 cup mayonnaise
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons Hot NAMIDA wasabi paste
1 12-ounce tuna steak -- cut into twenty 1-inch cubes
10 8-inch bamboo skewers -- soaked in water 30 minutes
In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.
Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.
Stir tuna into remaining 1/3 cup soy mayonnaise.
Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.
Marinate tuna, covered and chilled, at least 1 hour and up to 24.
Prepare grill.
Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just
cooked through, 2 to 3 minutes on each side.
Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and
crusty French bread.
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 1685 0 2130706543
Turkey Burger with Mushrooms & Sundried Tomatoes
Recipe By :
Poultry

-------- ------------ --------------------------------
3/4 cup mushrooms -- finely chopped
1/4 cup quick-cooking oats
1/4 cup green onion -- chopped
1/4 cup sundried tomatoes (packed in oil) -- finely chopped
1 tablespoon grated Parmesan cheese
1 tablespoon water
1/2 teaspoon dried oregano
1/8 teaspoon seasoning salt
Preheat barbecue to medium-high and lightly grease grills. Combine all

ingredients in a large bowl. Form into 4 patties. Grill on medium-high for
5-7 minutes per side or until meat is no longer pink in center. Serve
immediately.
Source:
- - - - - - - - - - - - - - - - - - -
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
NOTES : Optional: Top with grated Cheddar cheese, dill pickle slices and
lettuce.
Nutr. Assoc. : 5686 0 0 0 1448 0 0 0 0 4873

Veggie Burger
Recipe By :
Pork

-------- ------------ --------------------------------
1/4 teaspoon salt
3 drops hot pepper sauce
1 carrot -- chopped
3 tablespoons parsley -- chopped
Source:
- - - - - - - - - - - - - - - - - - -
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0
Wasabi Garlic Sauce for Steaks
Recipe By :

-------- ------------ --------------------------------
2 cups canned low salt chicken broth
1/4 cup chopped celery
1 cup canned beef broth
3 garlic cloves -- chopped
1 teaspoon tomato paste
1/2 cup chopped seeded tomato
5 teaspoons NAMIDA Hot Wasabi paste
1/4 cup chopped peeled apple
1/4 cup chopped carrots
Combine all ingredients except wasabi paste in large saucepan.
Bring to boil.
Reduce heat, cover and simmer 1 hour.
Strain into medium saucepan.
Boil until reduced to 1/2 cup, about 15 minutes.
Stir in wasabi paste. Season with salt and pepper.

(Can be made 1 day ahead. Cover and chill.)
Serve with steaks.
Cuisine:
"Asian"
Source:
Yield:
"4 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Carbohydrates
Nutr. Assoc. : 4017 0 0 26439 0 0 0 20183 1685 26658 20022

Hot Off The Grill Recipes

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Hot Off The Grill Recipes

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* Exported from MasterCook *

Alaska Salmon and Grilled Vegetable Lasagne

Amount Measure Ingredient -- Preparation Method

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Makes 6-8 servings.

Nutr. Assoc. : 2465 3878 4103 0 0 0 0 0 0 0 922 0 0

* Exported from MasterCook *

America's Cut Caribbean

Amount Measure Ingredient -- Preparation Method

Combine onion, lime juice and pepper. Marinate pork in mixture,

Prepare medium-hot coals in covered grill, banking coals on sides of

Nutr. Assoc. : 9116 0 0 0

Apricot Barbecue Sauce

Amount Measure Ingredient -- Preparation Method

Combine thoroughly all ingredients.

* Exported from MasterCook *

Apricot Glazed Pork Kabobs

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 4575 0 2130706543 0 0 0

* Exported from MasterCook *

Apricot-Basted Pork Sat� with Grilled Fruit

Amount Measure Ingredient -- Preparation Method

WINE AND HONEY BASTE

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or

About 10 minutes before serving, thread pineapple spears, apricots,

Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3

Nutr. Assoc. : 26384 2130706543 0 1129 0 2070 0 0 0 4594 0 0

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 9128 34 0 0 0 0 631 0

* Exported from MasterCook *

Backyard Barbecue Spareribs

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Bacon-Wrapped Pork and Apple Patties

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 5830 20223 0 0 0 0 0 0 0 0 3545 0 0

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 4547 85

* Exported from MasterCook *

Barbecued Pork Ribs

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 9128 27158 0

* Exported from MasterCook *

Barbecued Pork Steaks

Amount Measure Ingredient -- Preparation Method

Prepare charcoal grill with medium-hot coals. Stir together all

Nutr. Assoc. : 158 85 0 0 0 0

* Exported from MasterCook *

Barbecued Pork Steaks 2

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 898 85 0 0 0 0

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

Nutr. Assoc. : 0 4873 0 0 85

* Exported from MasterCook *

Basic Alaska Salmon Burger

Amount Measure Ingredient -- Preparation Method

* Exported from MasterCook *

Amount Measure Ingredient -- Preparation Method

In medium bowl, combine ground beef, onion and 2 tablespoons barbecue

Place patties on grid over medium ash-covered coals. Grill 14 to 16