Baby Back Ribs

"Slow-cook the ribs during the day and they will be ready to finish on the grill when you get home."

4 servings


INGREDIENTS:
1135 g pork baby back ribs, cut into serving size pieces
1185 ml water
110 g onion, sliced
2 celery ribs, cut in half
6 g minced garlic, divided
2 g whole peppercorns
120 ml barbecue sauce
60 ml plum sauce
1 dash hot pepper sauce


DIRECTIONS:
1. Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours or until meat is tender.
2. In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. 3. Discard cooking juices and vegetables.
Coat grill rack with nonstick cooking spray before starting the grill. Brush ribs with sauce. Grill, uncovered, over medium-low heat for 8-10 minutes or until browned, turning occasionally and brushing with remaining sauce.


FOOTNOTE
Nutritional Analysis: 1 serving equals 555 calories, 39 g fat (14 g saturated fat), 153 mg cholesterol, 500 mg sodium, 15 g carbohydrate, 1 g fiber, 33 g protein.

Avocado Steak

"Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make!"

4 servings

INGREDIENTS

475 ml water
185 g uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
15 ml olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

DIRECTIONS
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

Avocado Steak

"Steak with avocado, refried beans and grilled onions on top of it. The combination of these three ingredients with the steak is outstanding, and is served in many wonderful restaurants in Cancun, Mexico! The flavor of the steak is enhanced by the toppings! And this is easy to make!"

4 servings

INGREDIENTS
475 ml water
185 g uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
15 ml olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced

DIRECTIONS
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

Aussie Works Burger

"My Australian husband first made these burgers a few weeks after arriving in the USA. They became a hit with our family. They're a bit messy but delicious. Hunger busting burgers topped with every topping imaginable. Wrap your laughing gear around that. Stretch! Crikey! It's a meal in one go."

4 servings

INGREDIENTS
455 g ground beef
1 large onion, sliced
4 eggs
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 ounce) can sliced beets, drained
108 g tomato
4 lettuce leaves
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
4 Kaiser rolls, split


DIRECTIONS
1. Preheat an outdoor grill for high heat.
2. When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
3. Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
4. To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.

Aussie Barbequed Boneless Leg of Lamb

"Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting."

4 servings

INGREDIENTS
120 ml vegetable oil
60 ml distilled white vinegar
1 clove garlic, minced
9 g salt
0.5 g ground black pepper, or to taste
1/2 (3 pound) boneless leg of lamb, trimmed of excess fat

60 ml water
60 ml lemon juice
90 ml vegetable oil
310 g tomato puree
160 g chopped onion
15 ml distilled white vinegar
5 ml hot pepper sauce (e.g. Tabasco™)
2 g minced hot green chile peppers
1 clove garlic, minced
5 g dry mustard powder
3 g salt


DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 boneless leg of lamb.

1. Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
2. Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
3. Preheat an outdoor grill for medium-low heat, and lightly oil grate.
4. Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.