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:
- TANDORI CHICKEN
- WHITE CORN CHOWDER
- FABADA
- RUMAKI
- SIRNIKI
- BIGOS
- HUNGARIAN PORK ROAST
- CHICKEN WITH MARSALA MUSHROOM SAUCE
- CRISP-SIDED SALMON
- Cool Hamburger Recipes
- Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
- Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
- Seafood Gumbo
- Fish and Chips
- Beef Brisket
- Bread Baking
- Chicken Fried Steaks
- Home Made Pet Treats
- Shrimp - Roasted Salmon
- Cornell Chicken
- Tortilla Soup and Burritos
- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip
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