100975 grilled indonesian glaze cook Recipes

glazed cinnamon apples, prep time : 20 minutes cook time: 3 hours makes 8 to 9 servings, reynolds slow cooker liner, granny smith apples, peeled, cored and cut in eight wedges, fresh lemon juice, granulated sugar, light brown sugar, flour, ground cinnamon, ground nutmeg, butter, melted, vanilla ice cream, crumbled oatmeal or ginger snap cookies (optional)

cooking oil, sugar, buttermilk, eggs, self-rising flour, baking soda, nutmeg, cinnamon, vanilla extract, salt, chopped nuts, cooked,chopped prune, sugar, buttermilk, vanilla extract, baking soda

cooked bacon, cut into large pieces, avocado, peeled, sliced , cut into 1-inch pieces, tomatoes, halved or 2 cups roma tomatoes, diced, feta cheese, crumbled, cooked chicken cutlets, cut into 1-inch slices (see below for great recipe option), vinaigrette dressing (see below for option), coarsely chopped romaine lettuce

grilled cilantro-lime shrimp with spicy hass avocado puree, posted by hispanic kitchen, http://www.hispanickitchen.com/profiles/blogs/grilled-cilantro-lime-shrimp -with-spicy-hass-avocado-puree, this grilled shrimp recipe pairs tangy cilantro lime shrimp grilled for a light smoky flavor and cool and spicy avocado puree dip for an appetizer with a chic flair., limes, juiced and zested, roughly chopped fresh cilantro, ground cumin, extra-virgin olive oil, shrimp, peeled and deveined , tails intact, spicy hass avocado puree (see make-ahead recipe below), fresh sprigs cilantro, for garnish, spicy hass avocado puree, ripe, fresh hass avocados, peeled, seeded and scooped out, fresh lime juice, sour cream, green jalapeno, seeded and chopped, salt , to taste

grilled corn , kernels removed and seperated, grilled asparagus , cut into 1/2 inch slices, red pepper, sliced, scallion, sliced, chipotle pepper , discard seeds unless you like it hot and spicy, vinegar, olive oil, fresh lime juice, garlic, sugar (optional), fresh thyme leave, salt and pepper

grilled asparagus & roasted mushroom salad w/ toasted pecans, blue cheese & red chile mustard vinaigrette, a bobby flay recipe that i slayed, asparagus grilled, assorted mushrooms (portobello, cremini, shiitake) coarsely chopped i used only portobello, olive oil, chopped fresh thyme i used rubbed dry sage, salt and pepper to taste, toasted pecans, american blue cheese i used my fav saga blue, i also added cherry tomatoes, heat olive oil in a large saute pan over high heat. add mushrooms and cook until golden brown. add thyme and season w/ salt and pepper. toss asparagus w/ a few tbsp of the vinaigrette and season w/ salt and pepper. i put the asparagus in a plastic baggie and marinated them before grilling. arrange 1/4 of the mushroom sin the center of each plate. arrange asparagus around the mushrooms. sprinkle pecans and blue cheese around the edge of the plate. drizzle w/ more of the dressing., red chile mustard vinaigrette, dijon mustard, ancho chile powder (i used 1 tsp sambal oelek - ground fresh chili paste or to taste), salt, red wine vinegar, whisk together mustard , ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste.

cooked beef top round roast (london broil), approximately an inch thick, net from 1 to 1 1/2 lb raw, ketchup, honey, lite soy sauce

cooked ham, black pepper (to taste) (optional), lemon juice, brown sugar, prepared horseradish

grilled country bread with anchovy butter, unsalted butter, slightly softened, anchovies in oil, patted dry, salt and freshly ground black pepper, thick) country bread, andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise, canola oil, shrimp (21 to 24 size) peeled and deveined , skewered shrimp to cook more evenly, heaping tbsp anchovy butter, salt and freshly ground black pepper, garlic, thinly sliced, fresh thyme, dry white wine, clam juice, clams , scrubbed, mussels , scrubbed, cold unsalted butter, coarsely chopped fresh flat-leaf parsley , plus more for garnish

glazed doughnuts, fresh strawberries, hulled, cream cheese, softened, honey, fresh mint leaves

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

pizza dough, store-bought, semolina flour, sharp cheddar, cubes brie cheese, grilled corn kernels, cooked smoked bacon , cut into 1-inch pieces, freshly flat-leaf parsley , no stems, extra-virgin olive oil, grated pecorino romano

cooked rice in chicken broth, little chile powder, zucchini cut in rounds or bite size pieces, green onions sliced 1 inch on the diagonal, red pepper seeded, deveined, cut in thick strips, jalapenos, seeded deveined, cut in strips, cooked rotisserie chicken; cut up, some home made salsa or jarred, shredded lettuce for the bottom of bowls, some cheese for topping, some cilantro diced for topping

grilled sausage and egg breakfast sandwiches, grilled southwestern-style sausage, chopped garlic, ground pork, ancho chile powder, chile de arbol, kosher salt, ground coriander, ground black pepper, ground cumin, chopped mexican oregano, chopped cilantro leaves, scrambled eggs, eggs, salt and freshly ground pepper, chopped chives, unsalted butter, sandwiches, bagels, split, monterey jack cheese, sausage, heat grill to medium. combine all ingredients in a bowl, being careful not to overmix. divide the sausage mixture into 8 (4-oz) patties. grill until cooked completely through, about 4 minutes per side., eggs, heat grill to medium. whisk together eggs , salt, pepper, and chives in a medium bowl. melt the butter in a 9-inch cast iron skillet on the grates of the grill. add the eggs and stir until soft curds form. remove from the heat., assemble, place bagels , cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. remove the bagel tops from the grill. turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. top the cheese with a sausage patty and then divide the eggs among the patties. top with the bagel tops, close the cover and just let heat through, about 1 minute. remove from heat and serve immediately.

glazed doughnuts , day old ( krispy kreme is good ), eggs, egg yolks, sugar , plus, sugar, vanilla, salt, cinnamon, nutmeg, whole milk, vanilla sauce, whipping cream, milk , plus 2 tbsp, sugar, cornstarch, butter, pure vanilla extract, nutmeg

cooked turkey breast, sliced, muenster cheese, sliced, pumpernickel bread, light thousand island dressing, margarine, softened

cooking oil, divided, cayenne, dried thyme, nutmeg, brown sugar, wine vinegar, salt, fresh ground pepper, pork tenderloin, sweet potato, peeled and cut diagonally into 1/4-in slices, scallions , with root end trimmed only

cooked white rice, freshly-squeezed lemon juice, olive oil, grated lemon zest, salt , to taste, fresh ground black pepper , to taste, whole trout (about 3/4 lb each), grape leaves (half an 8-oz jar)