Free Recipes:
Cheese and Green Chili Dip - Cornell Chicken - Eggplant Steaks - Tomato Basil Topper

Cheese and Green Chili Dip

2 Tbsp. butter
2 Tbsp. flour
1 cup light cream
1 15-oz. can chopped tomatoes
2 cloves garlic, minced
1 4-oz. can green chilies, drained and chopped
2 cups Monterey Jack cheese, shredded

Melt butter in a saucepan, add flour and mix well. Pour in cream and stir until mixture starts to thicken. Remove from heat. Combine tomatoes and garlic in a saucepan and cook over medium heat until mixture starts to thicken, stir in cream sauce and chilies. Slowly add cheese and continue stirring until cheese melts. Serve hot with tortilla chips.

Cornell Barbeque Chicken

2 cups vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Pepper to taste
6 to 8 Chicken Breasts (not boneless)

Put all ingredients into a blender and blend until smooth. Marinade chicken in sauce for at least 1 - 2 hours (we allowed the chicken to marinate overnight). Cook chicken over charcoal grill until done. Baste often while cooking. Chef's Note: I basted the chicken almost continuously during the cooking process. The recipe makes plenty of marinade so be generous with your basting. I would cook the chicken for a few minutes after the last dose of basting, however, since there is raw egg in the marinade. By the way, the Cornell Chicken was wonderful!!

Eggplant Steaks

1 - 3 cloves garlic, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 Tbsp. sugar
1 tsp. oregano
Salt and freshly ground pepper to taste
5 baby Italian eggplant or 1 large eggplant, sliced in 1/2-inch rounds
4 plum tomatoes, sliced
1 roll (8 oz) soft goat cheese
Fresh basil leaves

In a large bowl, mix together the garlic, lemon juice, olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).

Tomato-Basil Topper

5 plum tomatoes

1/2 cup finely chopped fresh basil
2 Tbsp. balsamic vinegar
1 Tbsp. finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature for 1 hour.

Peppermint Milkshakes

4 cups vanilla ice cream
1 cup milk
4 large peppermint patties
Peppermint sticks Combine all ingredients in a blender and blend until smooth. Garnish with peppermint sticks.

More Free Recipes:

  1. TANDORI CHICKEN
  2. WHITE CORN CHOWDER
  3. FABADA
  4. RUMAKI
  5. SIRNIKI
  6. BIGOS
  7. HUNGARIAN PORK ROAST
  8. CHICKEN WITH MARSALA MUSHROOM SAUCE
  9. CRISP-SIDED SALMON
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip

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