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    You are in: Home / Cookbooks / LOVE TO GRILL
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    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    Adapted from Wolfgang Puck, this has gotten rave reviews! Cook time is marinating time.

    Recipe #188217

    Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice.

    Recipe #458812

    This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!

    Recipe #99156

    This is a recipe I want to try and comes from Food Network Canada.

    Recipe #242899

    This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night.

    Recipe #27210

    In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from sirloin (my grocery calls it London Broil cut) and is about 1 to 1 1/2 inch thick. It's marinated in chimichurri sauce then grilled or broiled.

    Recipe #349710

    A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!!

    Recipe #372169

    This is a great, easy way to make steak, especially on the grill. The marinade is simple and flavorful. We easily use this once per month.

    Recipe #218617

    3 Reviews |  By katew

    from Inside Out magazine

    Recipe #449077

    Source is National Cattlemen's Beef Association which was printed in the Dallas Morning News. Saving out of my stash so I don't lose but haven't tried yet.

    Recipe #237512

    This was in the Dallas Morning News credited to chef James Campbell at El Farol restaurant. He serves with grilled quail but says it goes well with any grilled meat. Times are a guess.

    Recipe #275837

    This was in my clipping stash which I am trying to clean out. Salmon is not traditional Thai but with the typical Thai seasonings, it should fit right in. The sauce is optional but sounds delicious. I am always looking for fish recipes as we try to incorporate 2 to 3 servings a week.

    Recipe #308148

    Found this one in the DMN and I am posting for safe-keeping. This sounds like it would be great for the less tender steaks to cook on the grill or inside in a skillet.

    Recipe #368157

    We served this to our dinner group and they were licking their plates! Serve with Spanish Rice and Black Beans. I don't remember where I got this recipe, as I have had it for years and we love it. Cook times do not include marinating time.

    Recipe #172099

    From Dallas Morning News. Serve with Tomatillo Salsa or Cilantro-Lime Butter.

    Recipe #172505

    Easy grill recipe. Use wild salmon

    Recipe #172773

    Had this one in my stash for a long time and wanted to make sure I didn't lose it. Flank steak is so tasty and affordable. This is one way to use it. Time does not include marinating time.

    Recipe #188212

    This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.

    Recipe #190123

    Spicy and yummy. Serve this sauce over your grilled chicken. Recipe comes from Health Magazine.

    Recipe #239615

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