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.

Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

"A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables."

4 servings

INGREDIENTS
3 l water
110 g packed brown sugar
145 g salt
10 g finely grated ginger
40 g grated onion
1 lemon, thinly sliced
5 cloves garlic, minced
120 ml teriyaki sauce
680 g pork tenderloin

120 ml teriyaki sauce
120 ml sweet and sour sauce
120 ml hoisin sauce
4 cloves garlic, minced
10 g finely grated ginger
40 g packed brown sugar
80 ml freshly squeezed orange juice

DIRECTIONS
1. To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
2. For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
Prepare an outdoor grill for high heat.
3. Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.

Asian Roll Lettuce Wrap

"This is a easy, wonderful, light yet filling meal with turkey or beef, rice and fresh veggies! Fun to eat! You will need at least 8 - (10 inch) bamboo skewers for cooking the meat."

4 servings

INGREDIENTS

455 g ground turkey
15 ml light soy sauce
3 g minced garlic
4 g minced fresh ginger root

190 g brown rice
235 ml water
16 large lettuce leaves
110 g shredded carrots
105 g green onions, thinly sliced
150 g sliced red bell pepper
115 g sliced radishes

80 ml light soy sauce
80 ml water
45 ml fresh lemon juice
6 g minced garlic
6 g minced fresh ginger root
4 g sugar


DIRECTIONS
1. In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
2. Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
3. Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
4. To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Asian Grilled Pork Tenderloin with Pineapple

"A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple."

4 servings

INGREDIENTS
1 (3/4 pound) pork tenderloins

Marinade
85 g pineapple juice
20 ml soy sauce
8 g minced fresh garlic
6 g minced fresh ginger
4 g coarse salt (kosher)
1 g ground cumin
1 g chili powder
0.5 g ground black pepper
165 g peeled and cubed fresh pineapple (1-inch pieces)
4 wooden or metal skewers

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.
Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Asian Barbequed Steak

"Thai flavors combine to make one phenomenal steak! Flank steak is our favorite, but it's also great for other cuts of meat. It's great with grilled veggies, and perfect for salads and sandwiches."

8 servings

INGREDIENTS
35 g chili sauce
60 ml fish sauce
20 ml dark sesame oil
6 g grated fresh ginger root
3 cloves garlic, peeled and crushed
910 g flank steak

DIRECTIONS

1. In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.
2. Preheat an outdoor grill for high heat.
3. Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

Asian Barbequed Butterflied Leg of Lamb

"Inspired by Mongolian Beef and the Korean short ribs my grandfather always made for special occasions. Have your butcher trim, split, and debone a whole leg of lamb for you. Make the marinade (also good on ribs, or steak, or pork). Marinate overnight. Grill the meat to desired doneness. Slice to serve. We like it wrapped in tortillas or flatbreads with leaves of butter lettuce."

10 servings

INGREDIENTS
160 ml hoisin sauce
90 ml rice vinegar
50 g minced green onions
60 ml mushroom soy sauce
35 g minced garlic
30 ml honey
3 ml sesame oil
9 g toasted sesame seeds
1 g ground white pepper
1 g freshly ground black pepper
2240 g boneless butterflied leg of lamb

DIRECTIONS

1. In a large resealable plastic bag, mix hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper. Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.
2. Preheat grill for high heat.
3. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness. Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.

Apricot-Mustard Grilled Pork Tenderloin

"This quick and simple recipe can be served with couscous and a cool cucumber and onion salad in Italian dressing."

4 servings:

INGREDIENTS
454 g pork tenderloin
60 g apricot preserves
60 ml mustard

DIRECTIONS

1.Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160 degrees F., brushing with mustard mixture in the last few minutes.

Apricot-Glazed Pork Loin Chops

"Made famous in the television commercial, Pork Loin and Ms. Apricot combine for a mouth-watering match made in Hollywood, in a relationship that's certain to enliven up your dinner meal."

4 servings

INGREDIENTS
740 g bone-in pork chops, 3/4-thick each
80 g apricot preserves
4 g curry powder

Chunky Apricot Sauce:
4 apricots, seeded and chopped
40 g apricot preserves
2 g stemmed and chopped fresh cilantro leaves

DIRECTIONS:

1. In small bowl, combine 1/4 cup apricot preserves and curry powder. Brush over both sides of pork chops. Place on pre-heated medium-hot grill. Cook on both sides for 8 to 10 minutes or until internal temperature as measured with an instant-read thermometer reaches 160 degrees F. Meanwhile, combine apricots, preserves and cilantro. When ready to serve, spoon Chunky Apricot Sauce over pork chops. Serve with steamed brown rice and broccoli.

Apricot Sausage Kabobs

"'Basted with a simple sweet-and-sour sauce, these tasty kabobs make a quick meal that's elegant enough for company,' relates Susie Lindquist, Ellijay, Georgia."

4 servings

INGREDIENTS
240 g apricot preserves
180 ml Dijon mustard
455 g fully cooked kielbasa or Polish sausage, cut into 12 pieces
12 dried apricots
12 medium fresh mushrooms
Hot cooked rice

DIRECTIONS

1. In a small bowl, combine preserves and mustard; mix well. Remove 1/2 cup for serving; set aside. Alternate sausage, apricots and mushrooms on four metal or soaked bamboo skewers. Grill, covered, over indirect heat for 15-20 minutes or until meat juices run clear. Turn frequently and baste with remaining apricot sauce. Warm the reserved sauce; serve with kabobs and rice.

Applesauce Barbeque Sauce

"Applesauce gives this sauce a nice thick texture that coats well on meat. It has a sweet spicy flavor that is excellent on chicken or pork. It may also be canned in sterile containers for later use, or for giving as gifts."

28 servings

INGREDIENTS
235 ml applesauce
120 ml ketchup
290 g unpacked brown sugar
90 ml lemon juice
3 g salt
1 g ground black pepper
1 g paprika
1 g garlic powder
1 g ground cinnamon

DIRECTIONS:

1. In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Apple Radish BBQ Ribs

"This recipe is fun, easy, and a real crowd pleaser at the family dinner table. This recipe is very forgiving, and can be used for any kind of ribs. All measurements can be altered to change taste and yield results."

4 servings

INGREDIENTS
1815 g pork spareribs
1890 ml apple juice
710 ml barbecue sauce
120 ml prepared horseradish
45 ml Worcestershire sauce
6 g garlic salt

DIRECTIONS:

1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs.
3. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce.
4. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

Apple Gouda Quesadillas

"Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three."

4 servings

INGREDIENTS
8 (8 inch) flour tortillas
30 ml olive oil
30 ml Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
240 g shredded Gouda cheese

DIRECTIONS:

1. Preheat a grill for high heat.
2. Brush oil onto one side of a tortilla, and place on a plate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
3. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes, or until the bottom is crisp. Flip, and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.

Apple Glazed Pork

"This sounds like a weird recipe when you read the ingredients but it is sooo yummy. Even my baby bro who hates pork loved this!"

6 servings

INGREDIENTS
4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
120 ml apple cider vinegar
55 g brown sugar
60 ml Dijon mustard
60 ml water
30 ml honey
4 cloves garlic, crushed
4 g cayenne pepper
2 g onion powder
6 boneless pork chops

DIRECTIONS:

1. Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
2. Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
3. Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.

Apple and BBQ Sauce Baby Back Ribs

"This is a recipe that I did a couple of years ago. It takes some time, but it's worth it."

8 servings

INGREDIENTS
950 ml barbeque sauce
950 ml applesauce
1815 g baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste

DIRECTIONS:

1. Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
2. Preheat grill for high heat.
3. Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Anthony's Chicken

"Lightly breaded chicken breast covered with a honey mustard barbeque sauce containing chopped bacon, diced tomatoes and onions. This dish is baked over pasta topped with Monterey Jack cheese."

6 servings

INGREDIENTS
455 g dry penne pasta
2 eggs
120 ml milk
salt and pepper to taste
6 (4 ounce) skinless, boneless chicken breast halves
110 g bread crumbs
120 ml olive oil for frying
30 g butter
455 g sliced bacon
2 tomatoes, diced
1 onion, diced
224 (18 ounce) bottles honey mustard barbecue sauce
45 ml spicy brown mustard
224 g shredded Monterey Jack cheese

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a deep 9x13 inch baking dish.
2. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Dip the chicken breasts in the egg mixture, then roll in bread crumbs to coat. Heat the olive oil and butter in a large skillet over medium-high heat. Fry chicken breasts until the juices run clear, and they are well browned on both sides. Remove to paper towels to drain. Drain excess oil from the chicken pan, leaving it coated.
3. While the chicken is cooking, place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Remove bacon from pan, crumble and set aside.
4. Place the skillet that used to have chicken in it over medium heat. Add tomato, onion and bacon, and cook for about 5 minutes, or until onion is soft. Pour in the barbeque sauce and spicy mustard. Simmer for 5 minutes. Pour the sauce over the pasta in the dish, then place the chicken on the top, and cover with shredded Monterey Jack cheese.
5. Bake for 15 to 20 minutes in the preheated oven, until cheese is melted and dish is heated through.

Anne's Fabulous Grilled Salmon

"This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon."

INGREDIENTS:
15 ml vegetable oil
15 ml soy sauce
5 ml Worcestershire sauce
1 lemon, juiced
0.9 g grated fresh ginger root
30 ml honey
15 g chopped fresh basil leaves
10 g finely chopped shallots
1 (3 pound) salmon fillet, with skin

DIRECTIONS
1. Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. 2. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes.
3. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.

Angelyn's Marinade

"This has become a neighborhood favorite. It's great on fish, particularly salmon, and chicken."

6 servings

INGREDIENTS:
80 ml soy sauce
160 ml white wine
15 ml sesame oil
3 g minced garlic
2 g minced fresh ginger root
10 g chopped fresh cilantro

DIRECTIONS:
1. In a shallow dish, mix together soy sauce, wine, sesame oil, garlic, ginger and cilantro. Marinate fish or chicken for 1/2 hour or more before grilling.

Andy's Barbeque Pork

"Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce."

4 servings

INGREDIENTS
1 kg pork shoulder roast
1 g ground black pepper
0.4 g ground cayenne pepper
50 (18 ounce) bottles barbeque sauce

1/2 yellow onions, quartered
15 ml Worcestershire sauce
1-3/4 cloves garlic, halved
105 ml Burgundy wine
0.1 g ground black pepper
0 g ground cayenne pepper

DIRECTIONS:

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 18 servings.

1. Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
2. Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
3. Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
4. Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165 degrees F (75 degrees C).

Ancho Chile Rubbed Venison Steaks with Lime-Cilantro Butter

"This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious."

4 servings

INGREDIENTS
115 g butter, softened
15 ml lime juice
3 g chopped fresh cilantro
25 g steak seasoning
8 g ancho chile powder
4 (1/2 pound) venison steaks

DIRECTIONS:
1. Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
2. Prepare a grill for medium-high heat.
3. Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
4. Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.

Amy's Delicious Turkey Burgers

"So delicious and low in fat! Go figure. My family requests that I make them for every picnic or social event. Use any type of cracker that you like. Cheese crackers are my favorite."

4 servings

INGREDIENTS
455 g ground turkey
8 g garlic powder
9 g red pepper flakes
1 g dried minced onion (optional)
1 egg
30 g crushed cheese flavored crackers

DIRECTIONS
1. Preheat a grill for high heat.
In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.
2. Place patties on the grill, and cook for about 5 minutes per side, until well done.

Amy's Barbecue Chicken Salad

"This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!"

8 servings

INGREDIENTS
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
80 g French fried onions
120 ml Ranch dressing
120 ml barbeque sauce

DIRECTIONS:
1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

America's Favorite Pork Chops

"An easy way to marinate your pork chops. Serve with sliced tomatoes in vinaigrette, broccoli spears and garlic mashed potatoes."

4 servings

INGREDIENTS
740 g pork chops, about 3/4-inch thick
180 ml Italian dressing*
5 ml Worcestershire sauce

DIRECTIONS
1. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.

FOOTNOTE
* Or use a reduced-fat Italian dressing.

Amazing Spicy Grilled Shrimp

"This is an amazing spicy grilled shrimp recipe. It has become my family's new favorite."
6 servings

INGREDIENTS
80 ml olive oil
60 ml sesame oil
15 g chopped fresh parsley
30 ml hot sauce
15 g minced garlic
15 ml ketchup
15 g Asian chile paste
6 g salt
2 g black pepper
45 ml lemon juice
910 g large shrimp, peeled and deveined
12 wooden skewers, soaked in water

DIRECTIONS:
1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

"This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site."

8 servings

INGREDIENTS
MARINADE
10 g finely chopped fresh cilantro
1 clove garlic, minced
0.2 jalapeno chile pepper, seeded and minced
10 g finely grated fresh lime zest
9 g salt
1 g onion powder
0.5 g ground black pepper
0.7 g chipotle chile powder
15 ml olive oil
455 g chicken breast tenderloins or strips

SALSA
123 g tomato, chopped
1 small sweet onion, finely chopped
6 g finely chopped fresh cilantro
0.5 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
0.5 g ground black pepper
1 g sea salt
0.3 g chipotle chile powder
15 ml fresh lime juice

GRILLED VEGETABLES
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
15 ml olive oil
2 g salt
1 g minced garlic

LIME MAYONNAISE
120 ml mayonnaise
30 ml fresh lime juice

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

DIRECTIONS:
1. For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
2. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
3. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
4. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
5.Preheat an outdoor grill for medium-high heat.
6. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
7. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
8. Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Amanda's Big Beef Sauce

"Spread this piquant white sauce on grilled burgers or chicken."
12 servings

INGREDIENTS
120 ml mayonnaise
30 ml French dressing
20 g sweet pickle relish
10 g minced white onion
4 g white sugar
0.8 g salt

DIRECTIONS:
1. In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving.

Always A Winner Grilled Chicken

"I'm a working mother and needed a quick, healthy, flavorful chicken recipe that was versatile and could be used in many different dishes. So, after trial and error this is the grilled chicken recipe everyone seems to enjoy... and the leftovers make great southwest salads and casseroles!"

6 servings

INGREDIENTS
1 lime, juiced
15 ml red wine vinegar
60 ml orange juice
120 ml white wine
60 ml honey
9 g salt
2 g pepper
1 g chipotle chile powder
3 g onion powder
4 g garlic powder
7 g paprika
8 g chili powder
0.6 g ground cinnamon
0.4 g dried oregano
1 g ground cumin
2 g ground ginger
1 g red pepper flakes
0.2 g cayenne pepper
45 ml olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness

DIRECTIONS:
1. Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

All-American Pork Baby Back Ribs

"If you don't have a favorite homemade sauce, 'doctor' up purchased sauce with flavorful ingredients like chili powder, orange marmalade, grated ginger root or hot mustard."
4 servings

INGREDIENTS
1815 g pork back ribs
Your favorite barbecue sauce (purchased or homemade)

DIRECTIONS
1. Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325-350 degrees F.)
2. Finish by turning and basting ribs with barbecue sauce for the last 15 minutes. Serve ribs directly from the grill or, for extra tender ribs remove from grill, wrap in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to an hour. Unwrap ribs, cut into serving pieces and serve with extra barbecue sauce.

Alder Wood-Smoked Acorn Squash Soup

"This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be."

10 servings

INGREDIENTS
3 split pieces of alder wood
4 acorn squash, halved and seeded
225 g sliced maple cured bacon
225 g butter
945 ml chicken stock
945 ml water
salt to taste
6 g cumin
920 g sour cream
60 g parsley
90 g chopped fresh cilantro
7 g paprika
0.4 g cayenne pepper

DIRECTIONS:
1. Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
2. Arrange the squash halves cut side down on the grilling surface and close the lid. Slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
3. Place bacon in a skillet over medium heat. Cook until browned and crisp; remove and drain on paper towels.
4 .Once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor. Process until smooth, adding butter and half of the water. Transfer to a soup pot and stir in the chicken broth and remaining water. Season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
5. To serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. Dust lightly with cayenne pepper.

Alder Plank Smoked Salmon

"This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten!"

10 servings

INGREDIENTS
brine
1 (3 pound) salmon fillet
freshly ground black pepper to taste
30 g packed brown sugar
3 g salt
15 ml water

DIRECTIONS:
1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
4. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
5. During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.

Alaskan BBQ Salmon

"Simple and sweet, this recipe for grilling a whole salmon fillet is sure to be a family favorite."

16 servings

INGREDIENTS
220 g brown sugar
120 ml honey
1 dash liquid smoke flavoring
120 ml apple cider vinegar
1820 g whole salmon fillet

DIRECTIONS:
1. Preheat grill for high heat.
2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Ainaa's BBQ Chicken

"Ainaa, my 3 year old daughter, loves this dish so much that I named it after her."



5 servings



INGREDIENTS
1 (4 pound) chicken, cut into pieces
0.5 (10.75 ounce) can condensed tomato soup
8 g garlic powder
45 ml ginger juice
2 g ground cardamom
3 g curry powder
6 g salt
5 g brown sugar
30 ml lemon juice
120 ml buttermilk


DIRECTIONS
1. FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight.
2. The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!


FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Accidental Grilled Chicken Salad

"Was expecting a few hungry friends to walk in as I started cooking, but they called and had an emergency. Fortunately nothing bad, but there I was with too much food. Chopped everything up, added mayo, and a generous slurp of hot sauce (the way I like it). Not your run-of-the-mill chicken salad. Good way to finish up those leftovers! I put the onion slices and mushrooms in a grill basket so they could be turned without falling apart as they cooked. Hope you like it!"

6 servings

INGREDIENTS
4 boneless, skinless chicken breast halves
30 ml lemon juice
30 ml olive oil
4 g lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
235 ml mayonnaise
hot sauce to taste
salt and pepper to taste

DIRECTIONS:
1. Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
4. In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

FOOTNOTES
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary

Acapulco Margarita Grouper

"Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas."

4 servings

INGREDIENTS
4 (6 ounce) grouper fillets
80 ml tequila
120 ml orange liqueur
180 ml fresh lime juice
6 g salt
15 g garlic, peeled
60 ml olive oil
369 g tomatoes, diced
110 g onion, chopped
1 small jalapeno, seeded and minced
10 g chopped fresh cilantro
1 g white sugar
salt to taste
15 ml olive oil
ground black pepper to taste


DIRECTIONS
1. lace fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.
2. Preheat the grill for high heat.
3. In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.
4. Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.
5. Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate. Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Absolutely Awesome BBQ Sauce

"I have tried many, many BBQ sauces, but I always come back to this one! Using chile sauce in addition to a little ketchup give this sauce extra flavors to tantalize everyone's taste buds!"
16 servings

INGREDIENTS
220 g brown sugar
70 g chile sauce
120 ml rum
60 ml soy sauce
60 ml ketchup
60 ml Worcestershire sauce
2 cloves garlic, crushed
3 g ground dry mustard
ground black pepper to taste

DIRECTIONS
1. In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

A Peanutty S'more

"This twist on a classic is more gooey and more tasty. The chocolate and peanut butter melt much better between two hot marshmallows and it is delicious!"
1 serving

INGREDIENTS
2 large marshmallows
2 graham cracker squares
1 peanut butter cups

DIRECTIONS
1. Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.
2. Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.

15-Minute Marinated Chicken

"Whenever I serve this to family and friends, which is quite often, I'm bound to be asked for the recipe. It's a fast and tasty meal that I'm happy to share with others."
4 servings

INGREDIENTS
60 ml Dijon mustard
30 ml fresh lemon juice
8 ml Worcestershire sauce
0.8 g dried tarragon
0.5 g pepper
4 boneless, skinless chicken breast halves

DIRECTIONS
1. Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.


FOOTNOTE
Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.

Pickled Sausage

"A convenience store treat that you can make in your own home. Cooked smoked sausage is pickled in a red brine for an irresistible indulgence."

10 servings

INGREDIENTS:
950 ml water
35 g salt
950 ml distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage

DIRECTIONS

1. In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

Blueberry Pie

"This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top."

for 8 persons

INGREDIENTS:
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Baked Stuffed Shrimp

"This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter."

for 4 persons

INGREDIENTS:
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

DIRECTIONS
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.
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