Grilled Meat Loaf Stuffed Onions
1 pound lean ground beef
2 eggs, whites only
1/4 c. cracker crumbs or unseasoned bread crumbs
1/4 c. tomato sauce
1/4 t. French's yellow mustard
salt and black pepper, optional
6 large white onions, peeled
6 12 inch by 14 inch pieces of heavy-duty aluminum foil
Preheat grill. In medium bowl, mix beef, egg whites, cracker or bread
half horizontally and remove centers, leaving 1/4 inch shell. Chop onion
centers and stir into meat mixture. Spoon meat mixture into 6 onion halves,
rounding on top. Place remaining onion halves on top of filled onion halves.
Place 1 filled onion on each piece of foil. Bring ends of foil up over onion. Fold
foil down in small folds and press sides close to onion. Grill 14 to 20 minutes
on each side. Serves 6.
Grilled Meal-In-One Chuck Roast
3 to 5 pound chuck roast
1 large white onion, sliced
6 medium white potatoes, peeled, quartered lengthwise
6 large carrots, peeled, cut in 3 inch chunks
1/4 c. light cooking oil
1 c. Westbrae unsweetened catsup
1/4 c. water
Set aside for a minute. When roast has been browned well, remove roast
1/4 c. low sodium soy sauce
2 T. white wine vinegar
salt and black pepper, optional
Brown the roast on a hot grill, the high setting for a gas grill, for 15
minutes on each side. While the roast is browning: Combine oil, catsup,
water, mustard, soy sauce and wine vinegar in a sauce pan. Heat slowly
over the grill until the mixture almost comes to a boil, stirring constantly.
from grill and place it on a large sheet of double-strength aluminum foil.
Place the sliced onion on top and the potatoes and carrots around the roast.
Pour sauce over roast and pull foil up to seal edges. Close grill and cook for
1.5 hours or until done, with the lid open 1 inch. Turn with tongs at least
once or twice during the cooking time. Serves 6 to 8.
All in a Day's Work Barbecue
1/2 c. Wish-Bone Italian Dressing
1/2 c. orange juice
1 to 1 1/2 pounds boneless flank or round steak
1 medium orange, sliced
light cooking oil
4 medium white potatoes, cut into 1/4 inch slices
1/2 c. Wish-Bone Sour Cream and & Italian Herbs Dressing
In large shallow baking dish, blend real Italian dressing with orange juice.
Add steak to pan, turning once to coat. Place orange slices on top of steak.
Cover and marinate in refrigerator at least 4 hours.
When ready to prepare the meal: Brush four sheets of aluminum foil,
about 12 inches by 9 inches, with oil. Preheat grill. Equally arrange potatoes
on foil and drizzle with sour cream and Italian herbs dressing. Wrap foil
loosely around potatoes, folding over edges to seal. Place on grill for about
35 minutes, moving occasionally. After potatoes have cooked for 20 minutes,
remove steak from marinade and place on grill. Baste frequently with
reserved marinade, until done. Place steak on serving platter and garnish
with sliced oranges from marinade. Open foil pouches and place on separate
serving platter. Serves 4.
Grilled Steaks Oaxaca, Spanish, waˈxaka
2 or 3 large garlic cloves, pressed
2 t. white sugar
(or 1 t. fructose or 1 t. light agave syrup or 1 pkt. stevia)
1 t. chili powder
1/2 t. red pepper flakes, crushed
1 T. light cooking oil
6 rib eye steaks
In a small bowl, mix all ingredients, except steaks. Blend thoroughly to
make dry paste. Rub evenly onto all surfaces of steaks. Place steaks on a
platter and cover with plastic wrap. Refrigerate and allow to marinate for 1
hour or longer. When ready to prepare: Preheat grill. Place steaks on grill.
Cook to desired doneness, turning only once during the cooking time. To
serve: Slice each steak thinly or leave steak uncut and place on single
serving plates. Serves 6.
Grilled Sweet Sour Spareribs
4 t. cornstarch
3/4 c. apple cider vinegar
1 8 1/4 oz. can crushed pineapple
1 c. white sugar
(or 2/3 c. fructose or 2/3 c. dark agave syrup or 1/2 c. molasses
or 24 pkt. stevia)
1/2 c. Westbrae unsweetened catsup
1 t. low sodium soy sauce
4 pounds spareribs, split
Blend cornstarch and vinegar in sauce pan, over medium heat. Add
pineapple, sugar, catsup and soy sauce. Cook, stirring constantly, until
thickened. Baste ribs with sauce. Prepare grill. Grill ribs until done, basting
and turning several times. Serves 5. Makes 2 3/4 c. sauce.
Game Time Snack Burgers
1 pound ground beef
1/4 c. white onion, chopped
1 T. French's yellow mustard
1 8 oz. package dinner rolls, split and toasted
1/2 pound Velveeta Cheese
4 crisply cooked bacon slices, drained on paper towels, cut in thirds
Prepare grill. In large bowl, combine meat, onion and mustard. Shape
into 12 patties. Place patties on grill and grill until done, turning at least
once. Cut cheese into 12 slices and cut in half. Fill each roll with 1 slice of
cheese, the grilled meat patty, another slice of cheese and 1 piece of bacon.
Makes 12 burgers.
** 10
Grilled Cevapcici
( A Western Balkan dish of grilled minced meat, served on a plate or in a
flat bread, often with chopped onions, sour cream, kajmak (like cottage
cheese), and ajvar (relish made with red bell peppers, eggplant, garlic and
chili pepper).
2 T. unsalted butter
1/2 c. white onion, chopped
2 garlic choves, chopped
1 pound ground beef
1 pound ground lamb
2 T. all-purpose unbleached flour
1 T. parsley flakes
2 eggs, whites only
1 t. paprika
1 large white onion, medium sliced
In medium skillet, over medium high heat, add butter. When butter has
melted and is hot, add onion and garlic. Saute until lightly browned. Place on
paper towels to drain. Place in deep bowl. Add meat, flour, parsley, egg and
paprika. Mix well. Shape into little sausages about 2 inches long. Place on
dish and cover. Refrigerate for 2 hours. Prepare grill. Cook sausages on grill
for 15 to 20 minutes until nicely browned. While sausages are grilling, place
onions in skillet with a little butter and place on grill. Serve sausages with
onions. Serves 4 to 8.
How to Broil or Grill Steaks
Select tender cuts of steak. Steaks should be one to two inches thick.
Remove excess fat. Broil over hot coals, or on gas grill or under broiler in
oven. Steaks should be very close to heat source. Steaks should be seared
thoroughly on both sides. Finish cooking steaks by keeping meat a little
further away from heat source. Turn every 15 seconds. A one inch thick
steak should be cooked at least 5 minutes. A two inch thick steak should be
cooked at least 10 minutes. When done, serve at once.
Grilled Special Burgers
2 1/2 to 3 pounds ground beef
1 T. Onion Lover's Gourmet Seasoning
1 T. Garlic Lover's Gourmet Seasoning
1 medium baking potato, unpeeled, finely shredded
Place ground beef, potato and seasonings in large mixing bowl. Mix well
and form into 8 to 10 patties. Prepare grill and grill burgers until done,
turning at least once during cooking time. Serves 8 to 10.
Grilled Steaks with Red Wine Butter Sauce
1/4 c. white onion, finely chopped
1/2 c. red wine
1/2 c. low sodium beef broth
2 T. red wine vinegar
3 T. unsalted butter
4 boneless strip steaks, about 3/4 pound each, fat trimmed off
salt and pepper, if desired
To prepare steaks for grill: sprinkle salt and pepper on both sides. Let
steaks rest.
To prepare the sauce for the steaks: Combine onions, red wine, beef
broth and vinegar in a saucepan. Bring to a boil and cook down over high
heat until reduced to 3/4 c. Add butter, a little at a time, stirring constantly.
When ready to cook: if a charcoal grill is used, put steaks on grill when
coals are fiery hot. Cook the steaks about 2 minutes to a side for medium
rare meat, or cook longer according to individual taste. Baste steaks with
sauce at least twice during cooking and serve any remaining sauce with
steaks on the side. Serves 4.
Teriyaki Burgers
1 1/2 pound ground beef
1 1/2 c. bread crumbs
1/4 c. white onion, chopped
1/4 c. water
4 eggs, whites only
2 T. white sugar
3 T. low sodium soy sauce
until tender, basting with any remaining sauce several times. Serves 4.
1/4 t. fresh ginger, minced
1 small garlic clove, minced
Prepare grill. In a large bowl, combine ground beef with remaining
ingredients. Mix well. Shape into 6 patties. Grill about 5 minutes on each
side. Serves 6.
Grilled Flank Steak with Plum Sauce
2 pounds flank steak
1 8 oz. bottle Italian salad dressing
1 16 oz. can purple plums
4 T. white sugar
(or 2 T. fructose or 1 t. powdered stevia)
1 T. lemon juice
1 T. low sodium soy sauce
1 t. fresh ginger, minced
1/2 c. toasted almonds, slivered
Place meat in a 13 by 9 by 2 inch glass dish. Pour salad dressing over
meat. Turn once or twice to coat. Marinate 24 hours, turning 3 or 4 times
during that time. To prepare: Prepare grill. Drain and pit plums. Add plums,
sugar, lemon juice, soy sauce and ginger to food processor and puree.
Place meat on grill, reserving marinade. Brush with plum puree. Grill 3 to 5
minutes. Turn, brush with plum puree and grill another 3 to 5 minutes to
desired tenderness. While meat is grilling: In small saucepan, combine 1/2
c. of reserved marinade, remaining plum puree and almonds. Heat just to
boiling. Remove from heat. Slice meat diagonally across the grain into very
thin slices. Arrange on warm platter. Pour sauce over meat. Serves 5 to 6.
Grilled Sweet and Sour Spareribs
3/4 c. Westbrae unsweetened catsup
1/2 c. white sugar
(or 1/2 c. dark corn syrup or 1/2 c. brown sugar or 12 pkt. stevia)
1/4 c. low sodium soy sauce
2 T. cider vinegar
2 T. Dijon mustard
1 garlic clove, minced
3 pounds spareribs, cut in 2 rib pieces
In large bowl, add all ingredients except ribs. Stir until well combined.
Add ribs, turning to coat with sauce. Cover and refrigerate for one hour
or longer. When ready to cook: Prepare grill. Place ribs on grill and cook
Grilled Filet Mignon with Dijon Brandy Sauce
4 filet mignon
1 T. unsalted butter
1/4 c. brandy
2 T. white onion, finely chopped
1 c. heavy cream
1/4 c. Dijon mustard
In large skillet, over medium high heat, add butter. Saute onion until
almost done. While onions are cooking: Add filet mignon to medium bowl.
Add brandy and turn filet mignon to coat. Prepare grill. Stir heavy cream
in onion and butter mixture. Simmer and stir until sauce thickens slightly.
Mix mustard into onion mixture. Place brandy-marinated filet mignon on grill.
The brandy will create flames so be careful. Once flame subsides, cover and
cook as desired, turning at least once. When meat is done: Serve with sauce
drizzled over filets or on the side. Serves 4.
Grilled Stuffed Italian Burgers
1 1/2 pound ground beef
1 T. Italian seasoning
1 garlic clove, minced
1/2 c. Mozzarella cheese, shredded
1 4 1/4 oz. can ripe olives, chopped
1/4 c. white onion, finely chopped
4 hamburger buns
4 tomato slices
Prepare grill. In a medium bowl, add ground beef. Add Italian seasoning
and garlic and mix well. Make about 8 patties and place patties on clean
cookie sheet or clean flat surface. In a small bowl, combine the cheese,
olives and onions. Place about 1/4 c. of cheese mixture on 4 patties. Place
remaining patties on top and gently press down to about 3/4 inch thickness.
Place on grill and cook until done, turning as needed. When patties are
almost done, place buns on grill for a minute. Serve patties with tomato
slices, on buns. Serves 4.
Grilled Steak Au Poivre (Grilled Steak with Pepper Sauce)
2 (1 1/2 pounds) boneless club or rib steaks, excess fat trimmed off
1 T. black peppercorns, crushed or ground
3 T. melted unsalted butter
1/4 c. red wine
2 T. brandy
bunch of watercress or parsley
Prepare grill. in a medium bowl, combine peppercorns, butter, red wine
and brandy. Place steaks on grill. Brush each side generously with sauce.
Grill steaks until done the way you desire, continue to baste frequently while
cooking. Serve steaks on plates, with watercress or parsley as garnish, with
remaining sauce on the side. Serves 2.