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Recipes
Orange Beef Teriyaki
By barbell
What To Do: In a large skillet, heat oil over medium-high heat
- 2 tablespoons vegetable oil
- 1 1/2 pound beef stir-fry meat
- 1 (11-ounce) can mandarin oranges, drained with liquid reserved
- 1/2 cup soy sauce
- 1/2 cup honey
- 1 garlic clove, minced
- 1 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
Grilled Honey BBQ Pork Packs
By barbell
*Email Address: *Your Email Address: Heat gas or charcoal grill
- 2 2 2 1/2-inch to 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
strawberry cream cheese stuffed french toast
By barbell
in a small bowl, whisk together the mmmilk, eggs, and sugar
- 2 eggs
- 1/2 cup milk
- 1/2 tsp sugar
- 8 ozs. cream cheese
- 12 slices white bread
- 1 cup sliced fresh strawberries
- butter, for cooking
- maple syrup for serving
- strawberry syrup for serving
- confectioners sugar for serving
- strawberry syrup
- 3 cups sliced strAWBerries
- 1 cup swugar
- zest and jc of 1 lemon
Susan's Rhubarb Crisp
By barbell
This easier-than-pie dessert recipe puts a spin on the traditional rhubarb pie, topping it with an oatmeal crumble ...
- 5 cup(s) chopped rhubarb (1/2-inch pieces)
- .666 cup(s) flour
- 1 cup(s) granulated sugar
- .5 cup(s) packed light-brown sugar
- 1 teaspoon(s) cinnamon
- Zest of 1 large orange
- 10 tablespoon(s) cold unsalted butter, cut into pieces
- 1 cup(s) old-fashioned oats
surf dogs
By barbell
toss 1/2 cup chopped pineapple with 1 tbso each lime juice, diced red onion, red bell pepper and scallion; season w...
- 1/2 cup chopped pineapple
- 1 tbso lime jc
- diced red onion
- red bell pepper
- scallion
- cayenne, salt and pepper
Italian Vegetable Hoagies
By barbell
This delightfully easy and somewhat messy sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red...
- 1/4 cup(s) thinly sliced red onion, separated into rings
- 1 can(s) (14-ounce) artichoke hearts, rinsed and coarsely chopped
- 1 medium tomato, seeded and diced
- 2 tablespoon(s) balsamic vinegar
- 1 tablespoon(s) extra-virgin olive oil
- 1 teaspoon(s) dried oregano
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 2 slice(s) (about 2 ounces) provolone cheese, halved
- 2 cup(s) shredded romaine lettuce
- 1/4 cup(s) sliced pepperoncini (optional)
Maple Baked Beans
By barbell
A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes
- 1 tablespoon(s) vegetable oil
- .5 pound(s) smoked sausage, such as kielbasa, cut into 1/4-inch slices
- 1 large onion, chopped
- 4 clove(s) garlic, finely chopped
- 1.5 teaspoon(s) paprika
- 2 tablespoon(s) Dijon mustard
- .25 cup(s) tomato paste
- .333 cup(s) apple-cider vinegar
- 2 cup(s) low-sodium chicken broth
- 1 cup(s) maple syrup
- .75 teaspoon(s) salt
- .5 teaspoon(s) fresh-ground pepper
- 1 pound(s) navy beans, soaked overnight
burnished chicken thighs with roasted sweet potatoes&turnips
By barbell
stir togather the oil,mustard,vinegar,salt and pepper in a large bowl
- 3 tbsp evoo
- 3 tbsp whole grain dijon mustard
- 1 1/2 tbsp balsamic vinegar
- 1/2 tsp kosher salt, more if needed
- 1/2 tsp pepper
- 8 chicke thighs trimmed of excess fat and skin
- 1 medium large sweet potaot, peeled and cut into 1/2 inch pieces
- 4 medium parsnips peeled and cut into 1/2 inch pieces
- 4 small shallots lobes separated and halved through the root end.
- 3 strips of bacon
- 1/4 cup coarsely chopped parsley
House Shrimp Dip
By barbell
In small bowl, combine shrimp and all remaining ingredients
- 1 1/2 1 1/2 1 1/2
- pounds pounds cooked shrimp, peeled and deveined
- 2 2 ounce 2 (8 ounce each) containers whipped cream cheese
- 1 1 1 cup mayonnaise
- 1 1 1 tablespoon Worcestershire sauce
- 2 2 2 teaspoons hot pepper sauce
- 2 2 2 tablespoons chopped scallion tops
Grilled Asian Pork Chops
By barbell
Preheat the grill to medium-high heat (350 to 400 degrees)
- 6 tablespoons soy sauce
- 1 teaspoon pepper
- 2 teaspoons toasted sesame oil
- 2 teaspoons lime juice
- 6 cloves garlic, minced
- 6 (1/4 to 1/2-inch thick) boneless pork chops