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    You are in: Home / Cookbooks / Special Occasion Entrees
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    11 recipes in

    Special Occasion Entrees


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    We used this marinade today on some antelope tenderloin and smoked it for 2 hours with charcoal - fabulous! It is so quick and easy to throw together. I marinated the meat for 3 hours. You can just grill with it too. Found this online on a hunters site.

    Recipe #184950

    I found this online and we were blown away at how good it was. You could probably sub the antelope with venison or elk.

    Recipe #184947

    Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.

    Recipe #180325

    This is another wonderful recipe from Giada De Laurentiis's Family Dinners cookbook. It is so simple and tastes great. You can substitute halibut for the swordfish and bacon for the pancetta. We serve it with grilled veggies.

    Recipe #180308

    I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.

    Recipe #179384

    This recipe is from Fairchilds a restaraunt inside the Silver Legacy Casino here in Reno. It is so easy and tastes wonderful. Use any combination of seafood you like...shrimp, scallops, crab, lobster, clams, mussels. We really like it with all crab and have used canned crab with great results. It's like a creamy stew or soup. Serve it with salad & garlic bread. Simple and elegant.

    Recipe #179375

    This recipe was given to me from my friend Traci with many high praises. It's from the Italian Grill cookbook by Giada De Laurentiis. We made it this weekend and it was so wonderful and very impressive looking. Very easy and looks and tastes so great. We served it over pasta, drizzling the sauce lightly over it all- so yummy!

    Recipe #171562

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    These are delicious pork chops with an asian marinade containing two special ingredients, hoisin sauce, which is a slightly sweet Chinese bean paste and a black bean paste with chilies which is pretty spicy. I like to serve them with braised red cabbage and mashes potatoes in the winter, but in the summer sugar snap peas go very well. This makes lots of marinade which keeps well refrigerated and can be used for baby back ribs or chicken, especially chicken wings.

    Recipe #119329

    10 Reviews |  By Tish

    A Macaroni Grill copy cat recipe...not low in fat if that's what you are looking for, but really tasty

    Recipe #52486

    3 Reviews |  By Tish

    Use over beef or chicken. Yummmmy

    Recipe #22100


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