Recipies

1 20-oz. pkg. frozen French fries, thawed
1 C. shredded cheddar cheese
1/2 C. chopped green onion w/tops
1/4 C. half and half or milk
2 Tbs. butter or margarine
Salt and pepper to taste
Paprika

Create a large square of foil, double thick and about 18 inches per side. Spray with non-stick spray if desired. In a bowl, mix fries cheese, onions, and half and half. Scoop mixture onto foil, top with salt, pepper and paprika. Dot with butter. Wrap securely in foil. Grill packet 4-5 inches from medium, coals turning 2-3 times, approximately 20-25 minutes.
(You...

Portobello mushroom, sliced
Onion, cut into large chunks keeping the root in tact
Carrots, sliced in 1/2-inch pieces diagonally
Fingerling potatoes, sliced
Blood Orange O Olive Oil
1/4 C. red wine
Kosher Salt

Infuse vegetables with olive oil for grilling (portabella, onion, carrots) and grill. Sauté sliced fingerling potatoes in the olive oil to pick up the flavor before combining with the mushroom and onion mixture. When combined, add red wine and some kosher salt for seasoning

corn in husks
1-2 Tbs. butter per ear
salt and pepper if desired

Let the corn in husks soak in a pot of water for 1 hour. Pull down the husks and remove the silk. Brush each ear with about 1-2 Tbs. of butter. You can also sprinkle with salt and pepper. Pull the husks back up around the ears. Place the corn on a gas grill over medium heat or on a charcoal grill 4-6 inches from medium coals. Grill for 20-30 minutes, turning the ears halfway through the cooking time.
Hint:
The way to butter your ear of corn is to load up a piece of bread with butter take your corn wrap...

2 large russet potatoes
1/4 C. olive oil
2 Tbs. paprika
1 Tbs. kosher salt
1 tsp. pepper
1/4 tsp. cayenne pepper
2-3 spring rosemary, chopped (optional)

Slice potatoes with a knife or mandoline about 1/4-inch thick. Soak in cold water for about 20 minutes. Drain potatoes and pat dry.
In a separate bowl, combine spices. Drizzle potatoes with olive oil and sprinkle spice mix over. Mix with hands or tongs until each potato slice is fully covered and has a reddish color from the paprika.
Place on the grill in a single layer for about 405 minutes on...

Marinade:
1/2 C. olive oil
3 Tbs. fresh lemon juice
2 tsp. salt
1 tsp. freshly-ground black pepper
1 1/2 tsp. dried oregano
2 cloves garlic, mashed
Veggies:
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 cremini mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces
1 pkg. extra-firm tofu, cut into 1-inch cubes (optional)
1/4 lb. feta cheese, crumbled, for garnish (optional)

Mix marinade ingredients...

4 tsp. cream cheese, softened
4 slices whole wheat or white bread
2 slices (1 oz each) cheddar, Swiss or provolone cheese
4 thin slices cooked turkey
6 to 12 fresh spinach leaves
1 Tbs. butter or margarine, softened

Spread the cream cheese on two slices of bread. Layer cheese, turkey and spinach over cream cheese; top with remaining bread. Spread butter on top and bottom of sandwiches. Cook on both sides on a hot griddle or skillet until the bread is browned and cheese is melted. Serve immediately.

Melted butter, as needed
Fresh parsley, chopped
12 jumbo scallops, halved Widthwise (not the baby ones
Sauce:
1 C. water
1/4 lemon, juiced
1 C. Chardonnay
1 Tbs. Butter
2 tsp. Honey
Pinch salt
1/2 clove garlic, diced
cornstarch, dissolved in water
In small saucepan, combine water, wine, juice, butter, honey with peppers and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to thick to taste. Remove from heat; keep warm. Grill scallops over hot coals, brushing frequently with melted butter....

1 1/2 lb. shrimp, peeled and deveined
1 C. lime juice
1/2 C. Florida honey
1 tsp. white pepper
Thread shrimp evenly on wooden skewers. Combine remaining ingredients and brush on both sides of shrimp. Place shrimp on grill, 4-6 inches above coals that have lost their flame, have a red glow and a thin layer of white ash. Grill 2-3 minutes, then baste top sides with honey mixture.
Turn shrimp and grill an additional 2-3 minutes, or until shrimp are opaque

8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonnaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar

Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the...

1/2 cup Flour
Salt, Sage
1 Tbs. Of each of the following: onion powder, garlic powder, and season salt, Sage.
2 Lbs. Of Venison or Elk, cut into cubes
2 Tbs. Vegetable Oil
1 lb. Carrots, cut into 1 in. chunks
5 Large Idaho Potatoes, Cut into cubes
1 Med. onion cut into chunks
Salt & Pepper to taste

Put the flour & the seasoning in a bowl & mix together. Dredge the meat in the mixture. Brown the meat in vegetable oil in a 12-inch Dutch oven & then add the veggies. Cover the mixture with water to the top of the ingredients....

1/2 cup souy sauce
4 tsp. veg. oil
4 tsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. garlic powder
2 lbs. cubed goose breast
3/4 -1 cup flour
1/4 cup butter
1 (10 3/4 oz) can condensed golden mushroom soup, undiluted
1 1/3 c water
1 envelope onion soup mix
Hot cooked mashed potatoes, Noodles, or Rice

In a large resealable plastic bag, combine the soy, oil, lemon, worc. & powder; add gose. Seal & turn to coat.
Put in fridge for 4 hours or overnight.
Drain & discard marinade. Place flour in another...

1/2 cup onion 1/2 cup celery
1 cup water 2 bouillion cubes
1/4 cup soy sauce 1/2 tsp. thyme
6 Med. potatoes 1 goose

Skin out goose & remove breast portions. Cut meat intobite size pieces. Place goose & first 6 ing. into slow cooker & cook 2 hours. Add Potatoes & cok another 1 1/2 hours. Thicken with cornstarch.