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* Exported from MasterCook *

Alaska Salmon and Grilled Vegetable Lasagne

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Pasta

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon -- drained and flaked
1 pound lasagne noodles -- cooked
2 26-ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or
combination -- grated
Olive oil
Salt and pepper -- to taste

Preheat oven to 350�F. Add marinara sauce, garlic and fennel seed to a
sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10
minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with
olive oil and season lightly with salt and pepper. Place on grill and cook
to tender (time will vary depending on the type of vegetable, size of
slices and temperature of grill). Remove from grill and chop into medium
dice. Place in a bowl and mix together. Taste, adding salt and pepper as
needed.

Spread a light layer of marinara sauce mixture into the bottom of an oven
proof casserole dish. Lay out a base of the cooked noodles, overlapping
them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable
mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the
salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the
next layer of noodles, and repeat the layering instructions above. Add a
final layer of noodles, topped with the remaining 1/3 of sauce, followed
by the remaining 1/3 of cheese. Carefully press everything down. Cover
with plastic wrap, then foil. At this point, the lasagne can be placed in
either the refrigerator or freezer for later use.

Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese
is melted and the lasagne is completely heated through. Remove from oven,
let stand 10 to 15 minutes.

Frozen lasagne should be cooked at 325 F for 60 to 90 minutes.

Makes 6-8 servings.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Per serving: 597 Calories (kcal); 22g Total Fat; (33% calories from fat); 34g
Protein; 65g Carbohydrate; 79mg Cholesterol; 1292mg Sodium
Food Exchanges: 4 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2465 3878 4103 0 0 0 0 0 0 0 922 0 0

* Exported from MasterCook *

America's Cut Caribbean

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1 1/2 inch-thick-boneless pork loin center
chops
1 large red onion -- sliced
3/4 cup lime juice
1/2 teaspoon cayenne pepper

Combine onion, lime juice and pepper. Marinate pork in mixture,


refrigerated, several hours.

Prepare medium-hot coals in covered grill, banking coals on sides of


grill. Remove chops from marinade, reserving marinade. Place chops on
grill and grill over indirect heat 15-18 minutes, turning once. Heat
marinade to boiling, serve with pork.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

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Per serving: 181 Calories (kcal); 8g Total Fat; (40% calories from fat); 19g
Protein; 8g Carbohydrate; 41mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0


* Exported from MasterCook *

Apricot Barbecue Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup wine vinegar
1/2 cup apricot nectar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon chili powder

Combine thoroughly all ingredients.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 80 Calories (kcal); 7g Total Fat; (74% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; 159mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Apricot Glazed Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into one-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons orange juice
2 tablespoons butter
Stir together apricot preserves, orange liqueur and butter, simmer in a
small sauce pan until butter is melted. (OR combine ingredients in a 2-cup
glass measure; microwave on High 1 minute). Place pork cubes in heavy
plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30
minutes.

Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for
20-30 minutes before using). Grill over hot coals 10-12 minutes turning
occasionally. Baste often with the marinade. Warm remaining apricot sauce
to boiling and serve along side kabobs if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

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Per serving: 326 Calories (kcal); 10g Total Fat; (26% calories from fat); 15g
Protein; 47g Carbohydrate; 51mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other
Carbohydrates

Nutr. Assoc. : 4575 0 2130706543 0 0 0

* Exported from MasterCook *

Apricot-Basted Pork Sat� with Grilled Fruit

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin -- cut in 3-inch strips
1 small fresh pineapple, cut in spears
OR
1 17-ounce can pineapple chunks
4 fresh peaches -- pitted and quartered
6 fresh apricots -- halved
6 plums -- halved

WINE AND HONEY BASTE


2 tablespoons Port
3 tablespoons honey
2 tablespoons melted butter

Marinate pork strips in Apricot Barbecue Sauce (see recipe) overnight or


at least 2 hours. Drain strips and reserve sauce for basting.

Thread strips on skewers. Brush skewered pork with reserved sauce and
place on lightly greased grill directly over moderately hot charcoal
briquets. Grill for about 7 minutes, turning skewers occasionally. Brush
meat with sauce; continue to turn skewered strips about 4 minutes or until
done.

About 10 minutes before serving, thread pineapple spears, apricots,


peaches and plum halves on skewers. Brush fruit with Wine and Honey Baste
before and during grilling. Serve when heated through.
____________________

Making Wine and Honey Baste: Combine thoroughly 2 tablespoons Port, 3


tablespoons honey and 2 tablespoons melted butter.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

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Per serving: 334 Calories (kcal); 9g Total Fat; (24% calories from fat); 22g
Protein; 42g Carbohydrate; 62mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 26384 2130706543 0 1129 0 2070 0 0 0 4594 0 0

* Exported from MasterCook *

Apricot-Sauced Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork spareribs -- cut into serving-size pieces
1 8-ounce can undrained apricot halves
3 tablespoons catsup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
Dash salt

Bank medium-hot coals in covered grill. Place ribs on grill over drip pan,
cover grill and cook ribs over direct heat for 1 1/2 hours, turning
occasionally. Meanwhile, mix remaining ingredients together in blender.
Brush ribs generously with sauce and continue to cook, about 30 minutes,
basting and turning over.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

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Per serving: 789 Calories (kcal); 54g Total Fat; (62% calories from fat); 55g
Protein; 18g Carbohydrate; 166mg Cholesterol; 385mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 9128 34 0 0 0 0 631 0

* Exported from MasterCook *

Backyard Barbecue Spareribs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork spareribs
1 cup catsup
Salt and pepper -- to taste
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 medium onion -- finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white
coals. Slowly cook 1 to 1 1/4 hours, turning often. Combine remaining
ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously
with sauce and continue to cook, about 30 minutes, basting and turning
often.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

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Per serving: 850 Calories (kcal); 55g Total Fat; (57% calories from fat); 56g
Protein; 33g Carbohydrate; 166mg Cholesterol; 1076mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 2
Other Carbohydrates
Nutr. Assoc. : 9128 0 0 0 407 0 0 0 0

* Exported from MasterCook *

Bacon-Wrapped Pork and Apple Patties

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Appetizers/Snacks Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme -- crushed
1/3 cup applesauce
1 egg -- slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple -- cored and cut in thin wedges
1/2 medium onion -- cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in
applesauce, egg and green onion; mix well. Stir in ground pork until well
blended.

Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around
each patty; secure with a toothpick. Grill or broil 4-5 minutes on each
side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil
until tender. Sprinkle lightly with salt. Serve with patties.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 432 Calories (kcal); 28g Total Fat; (59% calories from fat); 24g
Protein; 20g Carbohydrate; 118mg Cholesterol; 451mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 20223 0 0 0 0 0 0 0 0 3545 0 0

* Exported from MasterCook *


Barbecued Baby Back Pork Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork back ribs
Your favorite barbecue sauce

Place ribs in shallow pan. Cover with foil and bake at 300�F for 2 hours.
Finish on grill by turning and basting ribs with barbecue sauce for 12
minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:00"

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Per serving: 794 Calories (kcal); 66g Total Fat; (76% calories from fat); 45g
Protein; 0g Carbohydrate; 228mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4547 85

* Exported from MasterCook *

Barbecued Pork Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork ribs
4 tablespoons barbecue seasoning -- (purchased)
Barbecue sauce -- (purchased)

Rub ribs on all surfaces with barbecue seasoning. Place ribs in shallow
pan. Cover with foil and bake at 300�F for 2 hours. Finish on grill or
under broiler by turning and basting ribs with barbecue sauce for 12-15
minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"2:20"

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Per serving: 478 Calories (kcal); 36g Total Fat; (69% calories from fat); 36g
Protein; 0g Carbohydrate; 111mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 9128 27158 0

* Exported from MasterCook *

Barbecued Pork Steaks

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Armour Premium Pork Tenderloin -- 3/4-inch thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard

Prepare charcoal grill with medium-hot coals. Stir together all


ingredients except steaks in small bowl; mix well. Brush steaks on both
sides with sauce. Place steaks on grill about 4 inches above coals. Cook
about 8 minutes on each side, turning once, brushing steaks with sauce
again during grilling.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

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Per serving: 254 Calories (kcal); 6g Total Fat; (19% calories from fat); 23g
Protein; 28g Carbohydrate; 60mg Cholesterol; 868mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 158 85 0 0 0 0

* Exported from MasterCook *

Barbecued Pork Steaks 2


Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork blade steaks -- cut 1 to 1 1/4 inches thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard

Pound steaks with meat mallet. For sauce, in a small bowl, combine the
remaining ingredients; mix well.

Place steaks on grill about 4 inches above medium-slow coals. Cook about 8
minutes on each side. Brush steaks with sauce and continue cooking 5
minutes more, turning and brushing with sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

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Per serving: 314 Calories (kcal); 16g Total Fat; (43% calories from fat); 18g
Protein; 28g Carbohydrate; 40mg Cholesterol; 1473mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
2 Other Carbohydrates

Nutr. Assoc. : 898 85 0 0 0 0

* Exported from MasterCook *

Barbecued Ribs

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Lawry's Pork
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon red pepper flakes
2 tablespoons Lawry's Seasoned Salt
1 teaspoon cracked black pepper
6 pounds pork spareribs
Your favorite barbecue sauce

In small bowl, combine red pepper flakes, Seasoned Salt and black pepper.
Rub mixture over entire surface of ribs; cover ribs and marinate in
refrigerator at least 2 hours. Grill ribs over low heat until fully cooked
and tender, 1 to 1 1/4 hours; turn frequently. During last 30 minutes,
baste with your favorite barbecue sauce.

Makes 6 to 8 servings

Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

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Per serving: 608 Calories (kcal); 50g Total Fat; (75% calories from fat); 36g
Protein; 1g Carbohydrate; 165mg Cholesterol; 1186mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 4873 0 0 85

* Exported from MasterCook *

Basic Alaska Salmon Burger

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Burgers/Sandwiches
Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 14 3/4-ounce can Alaska salmon
2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites

Drain salmon. Combine lemon juice and mustard. Blend salmon with bread
crumbs, green onions and lemon juice mixture. Mix in egg whites.

Form mixture into 4 patties and grill or broil until golden brown and
heated through. Serve each burger on a bun with lettuce, tomato slices and
condiments as desired.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

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Per serving: 245 Calories (kcal); 8g Total Fat; (28% calories from fat); 26g
Protein; 17g Carbohydrate; 57mg Cholesterol; 820mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Recipe Variation: To make Alaska salmon teriyaki burgers, replace
lemon juice with soy sauce. Brush burgers with teriyaki glaze or
sauce before cooking.
Nutr. Assoc. : 2465 0 0 0 0 3231

* Exported from MasterCook *

BBQ Cheeseburgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Burgers/Sandwiches
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced

In medium bowl, combine ground beef, onion and 2 tablespoons barbecue


sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties.

Place patties on grid over medium ash-covered coals. Grill 14 to 16


minutes or until centers are no longer pink, turning once. Approximately 1
minute before end of cooking time, brush top side of burgers with
additional barbecue sauce; top each with 1 slice cheese. Cook until cheese
slices are melted.

Line bottom half of each roll with lettuce and tomato; top with
cheeseburger. Close sandwiches.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

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Per serving: 895 Calories (kcal); 61g Total Fat; (62% calories from fat); 51g
Protein; 33g Carbohydrate; 192mg Cholesterol; 2005mg Sodium
Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *


Beef, Pepper and Mushroom Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Kabobs
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef sirloin steak -- cut 1 inch thick
1 large green, red or yellow bell pepper -- cut in 1 1/4" pieces
12 large mushrooms
1 6 ounce package long grain and wild rice blend
1/4 teaspoon salt

SEASONING
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Trim fat from beef steak; cut into 1 1/4 inch pieces.

In large bowl, whisk together seasoning ingredients; add beef, bell pepper
and mushrooms, tossing to coat.

Alternately thread pieces of beef, bell pepper and mushrooms on each of


four 12-inch metal skewers.

Prepare rice according to package directions; keep warm. Meanwhile place


kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from
heat. Broil 9 to 12 minutes for medium-rare to medium doneness, turning
occasionally. Season with salt.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

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Per serving: 365 Calories (kcal); 10g Total Fat; (25% calories from fat); 31g
Protein; 38g Carbohydrate; 67mg Cholesterol; 704mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve kabobs with rice.

NOTES : Cook's Tip: To grill, place kabobs on grid over medium,


ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for
medium-rare to medium doneness, turning occasionally; season with
salt.
Nutr. Assoc. : 1661 2236 0 1523 0 0 0 0 0 0 0 0 3133 0
* Exported from MasterCook *

Beer-Grilled Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops -- trimmed, about 1 pound

MARINADE
1/4 cup soy sauce
1 cup beer -- room temperature
2 tablespoons brown sugar
2 teaspoons grated fresh ginger root

Combine marinade ingredients together well; place chops in a self-sealing


plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours.
Prepare medium-hot coals in kettle-style grill. Remove chops from
marinade; place on grill directly over coals, lower grill lid and grill
for 10 minutes, turning once.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

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Per serving: 205 Calories (kcal); 8g Total Fat; (39% calories from fat); 20g
Protein; 8g Carbohydrate; 41mg Cholesterol; 1075mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0 0 20083

* Exported from MasterCook *

Bistro Cheeseburger

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef Burgers/Sandwiches
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard);


set aside.

Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut
sides of onion. Place patties and onions on grid over medium, ash covered
coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer
pink and onions are tender, turning once. Season burgers with salt and
pepper, if desired, after turning. Approximately 1 minute before burgers
are done, top each burger with 2 slices cheese.

Meanwhile, spread equal parts of sauce mixture on top half of each roll.
Line bottom half of each roll with lettuce and tomato; top with
cheeseburger and onion. Close sandwiches.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

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Per serving: 1020 Calories (kcal); 75g Total Fat; (66% calories from fat); 51g
Protein; 35g Carbohydrate; 202mg Cholesterol; 701mg Sodium
Food Exchanges: 2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 27187 452 0 26369 5231 0 0

* Exported from MasterCook *

Brew 'n Barbecue

Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork loin
1 12-ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced
Place pork loin in a large shallow glass or enamel dish. In a medium bowl,
stir together remaining ingredients; pour over pork. Cover and refrigerate
over night, turning occasionally.

Remove pork from marinade. Place over drip pan on grill; grill, covered,
with banked charcoal or on gas grill. Baste frequently with marinade.
Remove from grill when meat thermometer reads 155�F, about 1 hour. Let
rest 10 minutes before slicing thinly to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

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Per serving: 229 Calories (kcal); 10g Total Fat; (39% calories from fat); 20g
Protein; 13g Carbohydrate; 50mg Cholesterol; 153mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2312 0 0 0 0 0 0 0

* Exported from MasterCook *

Butterflied Chops with Sundried Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 Armour Pork Butterflied Chops
1 teaspoon olive oil
1 clove garlic -- finely chopped
3/4 cup reduced-sodium chicken broth
2 tablespoons white wine
1 1/4 cups water -- divided
1/4 cup evaporated skim milk
3 tablespoons tomato paste
2 tablespoons sundried tomato bits
1 1/2 teaspoons dried basil leaves
1 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons cornstarch
4 cups hot cooked pasta

Prepare grill for medium direct heat. Spray cooking grid with nonstick
cooking spray. Place chops on cooking grid. Grill, covered, 12 to 15
minutes or until pork reaches an internal temperature of 160�F. Turn pork
once during grilling. In 10-inch nonstick skillet, heat oil over
medium-high heat; saut� garlic. Combine broth and wine; deglaze pan. Add I
cup water, milk, tomato paste, tomato bits, basil, sugar and pepper. Cook
over medium heat, until sauce comes to a boil, stirring constantly.
Combine remaining 1/4 cup water and cornstarch; add to sauce. Cook over
medium heat until sauce is thickened, stirring constantly. Serve
butterflied chops on bed of pasta topped with sauce.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 398 Calories (kcal); 7g Total Fat; (17% calories from fat); 30g
Protein; 50g Carbohydrate; 48mg Cholesterol; 289mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Preparation: Grill


Nutr. Assoc. : 4576 0 0 4017 0 0 0 0 1447 87 0 0 0 2836

* Exported from MasterCook *

Cajun Grilled Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork center loin chops -- 1 1/2 inches thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Combine seasonings, mix well. Coat chops with seasoning mixture. Grill
over medium-high heat 7-8 minutes per side, turning once.

Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 11g Total Fat; (52% calories from fat); 21g
Protein; 2g Carbohydrate; 59mg Cholesterol; 386mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 4592 0 0 1302 0 0 0

* Exported from MasterCook *

Cajun Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano

Cut ribs into serving-size pieces. Combine seasonings together well and
rub on all surfaces of ribs. Place ribs on covered grill over indirect
heat and cook, turning every 15 minutes, for 1 1/2 hours.

Cuisine:
"Cajun"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 742 Calories (kcal); 54g Total Fat; (66% calories from fat); 55g
Protein; 5g Carbohydrate; 166mg Cholesterol; 1268mg Sodium
Food Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 0 0 0 0 3159 0

* Exported from MasterCook *

Calypso Pork Chops

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 4 ounce boneless pork loin chops
1 cup chicken broth
1/2 cup orange juice
2 tablespoons dark rum -- (optional)
2 tablespoons lime juice
2 tablespoons brown sugar
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Combine all ingredients in a ziplock bag; seal bag and refrigerate for
4-24 hours. Remove chops from marinade; discarding leftover marinade.
Grill chops quickly over indirect heat in covered grill about 10-12
minutes, turning once to brown both sides.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 10g Total Fat; (37% calories from fat); 30g
Protein; 6g Carbohydrate; 89mg Cholesterol; 357mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Campfire Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
1/4 cup dry bread crumbs
1 egg -- slightly beaten
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Heavy aluminum foil
2 medium zucchini -- 1/2 inch slices
2 cups prepared spaghetti sauce
Parmesan cheese -- grated
Garlic bread sticks (optional)

In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water,
garlic salt and pepper, mixing lightly but thoroughly. Shape into 24
(approx. 1 1/4 inch) meatballs.

Cut four 18 � 12-inch long sheets heavy duty aluminum foil. Place equal
amounts of meatballs and zucchini in center of each; top each with 1/3 cup
spaghetti sauce. Bring shorter edges of foil together over the center;
fold down loosely to seal, allowing room for heat expansion and
circulation. Fold in open ends to seal.

Place packets on grid over medium ash-covered coals. Grill, uncovered, 16


to 18 minutes or until meatball centers are no longer pink and zucchini is
tender, turning packets over once.

To serve, carefully unfold ends and tops of packets; sprinkle cheese over
meatballs.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 545 Calories (kcal); 38g Total Fat; (61% calories from fat); 24g
Protein; 28g Carbohydrate; 143mg Cholesterol; 1154mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with garlic bread sticks, dipping into sauce.

NOTES : Cooks tip: To check the temperature of the coals, cautiously hold
your hand palm side down, at cooking height (just above the grid).
Count the number of seconds you can hold you hand in that position
before the heat is uncomfortable and you have to pull it away; 4
seconds for medium coals.
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 5072 0 0

* Exported from MasterCook *

Caribbean Grilled Turkey

Recipe By :Developed by Food Marketing Support Services, Inc. June 1995


Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 package Butterball� Turkey Breast Tenderloins
2 tablespoons peach preserves
4 green onions
4 garlic cloves
1 teaspoon bottled hot pepper sauce
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons lime juice
1 teaspoon shredded lime peel
1 teaspoon soy sauce

To outdoor grill, lightly spray unheated grill rack with nonstick cooking
spray. Prepare grill for medium direct heat cooking. In food processor or
blender, puree preserves, green onions, garlic, hot pepper sauce, pepper,
salt, lime juice, lime peel and soy sauce. Spread tenderloins with the
pur�e. Place tenderloins on rack over medium hot grill. Turn frequently
for even cooking and browning. Cook tenderloins for about 20 minutes or
until meat is no longer pink.

To broil: Spread tenderloins with the pur�e and place on broiler pan
sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush
with pur�e and return to broiler for about 5 minutes. Brush again with
pur�e and broil for another 4 to 5 minutes until tenderloin reaches 170�
on meat thermometer.

Makes 4 to 6 servings.

Description:
"Welcome to the islands where sweet and spicy are a way of life year
round."
Cuisine:
"Caribbean"
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 169 Calories (kcal); 1g Total Fat; (4% calories from fat); 32g
Protein; 6g Carbohydrate; 81mg Cholesterol; 501mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 27022 0 0 0 3726 0 0 0 3948 0

* Exported from MasterCook *

Caribbean Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 1-inch cube
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper

Combine all ingredients in a self-sealing plastic bag; seal bag and


refrigerate 2-24 hours.

Remove cubes from marinade; discarding leftover marinade. Thread cubes


evenly onto four skewers (if using wooden skewers, soak them in water for
an hour before using to prevent burning). Grill over hot coals 10-12
minutes, turning often, until nicely browned. Serve with hot rice and
kabobs of grilled fruit & pepper chunks, if desired.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 173 Calories (kcal); 4g Total Fat; (21% calories from fat); 24g
Protein; 9g Carbohydrate; 74mg Cholesterol; 59mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 27121 0 0 0 0 0 0 272

* Exported from MasterCook *

Caribbean Turkey Kebobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Kabobs
Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless, skinless turkey thigh
3 green onions -- chopped fine
3 cloves garlic -- minced
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
1 teaspoon lime zest
1 teaspoon Tabasco sauce
1/4 teaspoon ground pepper
1 medium onion
1 red pepper
Cut turkey into 24 small cubes and place in a large bowl. Mix all marinade
ingredients together in a separate bowl. Pour over turkey, stirring to
coat all pieces evenly. Cover and refrigerate overnight.

Cut red pepper and onion into cubes. Thread turkey pieces onto 8 skewers,
alternating with pepper and onion cubes. Barbecue on a greased grill
heated to medium for 4-5 minutes per side. Test for doneness by slicing
into a turkey cube after 8-10 minutes.

Cuisine:
"Caribbean"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 11g Total Fat; (38% calories from fat); 33g
Protein; 7g Carbohydrate; 96mg Cholesterol; 616mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5361 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Carolina-Style Pulled Pork Shoulder

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 pounds boneless pork butt (shoulder) -- tied or netted

RUB
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne

BASTE
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if
dried) -- (2 to 4 peppers)
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper
2 teaspoons cayenne pepper
Hardwood chips -- soaked in water for 1 hour
To make Rub: mix all ingredients together in a small bowl.

To make Baste: mix all ingredients together in saucepan, simmer for 5


minutes

Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate
up to 24 hours.

Prepare a medium fire in smoker (or covered grill with banked coals).
Smoke pork shoulder with soaked hardwood chips; adding more charcoal and
wood chips to maintain a medium-low heat � between 250 and 300�F �and
smoke until internal temperature of pork shoulder is between 170 and
180�F. This slow cooking process should take between 5 and 6 hours.

Baste the shoulder every 20 to 30 minutes during the last couple of hours
of cooking.

Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and
sauce it; serve on sandwich buns with cole slaw.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 341 Calories (kcal); 15g Total Fat; (44% calories from fat); 37g
Protein; 7g Carbohydrate; 129mg Cholesterol; 1202mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 1583 0 0 0 0 0 0 0 0 0 0 0 2625 0 0 0 0 2130706543

* Exported from MasterCook *

Central Texas Marinated Skirt Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Lawry's

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound beef skirt steak (or flank steak) -- deeply pierced
3/4 cup Lawry's Herb and Garlic Marinade with
Lemon Juice

In large resealable plastic bag, combine beef and Herb and Garlic
Marinade. Marinate in refrigerator at least 3 hours or overnight. Grill
until desired doneness is reached. Shred beef to use in a variety of
recipes as 'carne asada'.
Description:
"Make lots of this easy recipe to have on hand for all the tacos,
burritos and 'carne asada' dishes you love to eat! It just can't be
any easier or better seasoned than this!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 12g Total Fat; (48% calories from fat); 22g
Protein; 6g Carbohydrate; 58mg Cholesterol; 1279mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 2212 5885 0

* Exported from MasterCook *

Cherry Delicious Ribs

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cherry Marketing Institute Pork
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 pounds pork spareribs
1 21-ounce can cherry filling and topping
1/2 cup chopped onion
2 tablespoons olive oil
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce

Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan or


Dutch oven, simmer ribs, covered, in salted water 45 to 50 minutes, or
until tender; drain.

In an electric blender or food processor container, pur�e cherry filling


until smooth.

In a large saucepan, cook onion in olive oil until tender. Add pur�ed
cherry filling, soy sauce, mustard, ginger and Worcestershire sauce; mix
well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally.

Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches
from slow coals. Turn ribs 3 or 4 times and brush frequently with sauce.
Cook 25 minutes, or until done; discard any remaining sauce.

Serving size: 2 to 3 ribs

Description:
"A tasty departure from tomato-based barbecue sauces."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 466 Calories (kcal); 35g Total Fat; (68% calories from fat); 25g
Protein; 12g Carbohydrate; 110mg Cholesterol; 379mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 2555 0 0 0 940 0 1656

* Exported from MasterCook *

Chicken with Cherry Apricot Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cherry Marketing Institute Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 chicken breast halves -- skinned and boned
1 1/2 cups apricot nectar
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon-style mustard
1 cup dried tart cherries
1 17-ounce can apricot halves -- drained and cut into wedges

Cook chicken on gas or charcoal grill, under the broiler, or on top of the
stove. Season, as desired; keep warm.

In a large skillet, combine apricot nectar, vinegar, brown sugar and


mustard; mix well. Add cherries. Bring to a boil. Reduce heat; simmer 10
minutes. Add apricot wedges; simmer 5 minutes, or until sauce thickens.
Serve sauce over chicken.

Serving size: 1 chicken breast half

Description:
"For a simple dinner, grill or broil chicken and top with this tangy
sauce."
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 275 Calories (kcal); 2g Total Fat; (6% calories from fat); 29g
Protein; 36g Carbohydrate; 68mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2313 0 0 0 0 26525 2441 0

* Exported from MasterCook *

Chili-Rubbed Alaska Halibut Kabobs with Lime Avocado Salsa

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds Alaska halibut -- cut in 1" cubes
8 skewers
1 tablespoon chili powder
4 tablespoons fat free Italian salad dressing
2 cloves garlic -- lightly crushed

LIME AVOCADO SALSA


1/2 avocado -- medium dice
1 large tomato -- medium dice
1/2 red onion -- medium dice
1 jalape�o pepper -- seeded, medium dice
1 lime -- juice only
1 clove garlic -- minced
2 tablespoons fresh cilantro -- minced
Salt and pepper -- to taste

Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss
and lightly rub the Alaska halibut cubes with the chili mixture and let
marinate, refrigerated, for 1 to 2 hours.

Place 5 to 6 halibut cubes on each of the 8 skewers. Cook the kabobs on a


lightly oiled, medium-hot grill, turning until the juices run clear
(approximately 8-15 minutes, depending on the thickness of the fish).

Place 1 skewer on each of eight serving plates; remove the halibut cubes
from the skewer. Divide the Lime Avocado Salsa among the eight plates and
serve.

Lime Avocado Salsa: Add half the lime juice, garlic, jalape�o pepper and
onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently,
trying not to mash the avocado. Taste, add more lime juice, salt and
pepper as necessary. Hold aside, chilled.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 5g Total Fat; (26% calories from fat); 24g
Protein; 5g Carbohydrate; 36mg Cholesterol; 179mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 705 0 0 25018 0 0 0 0 0 0 26360 0 0 0 0

* Exported from MasterCook *

Clarke Brothers' Tenderloin Steak

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tenderloin steak
1 bottle Clarke Brothers Marinade

Shake one bottle of Clarke Brothers Marinade.

Pour enough to cover both sides of steak.

Marinate for 1/2 hour in refrigerator.

Place steak on a very hot grill or broiler and baste with additional
marinade.

Cook 4 to 5 minutes on each side for medium rare.

For added flavor, serve with additional marinade.

Description:
"This recipe was the winner of the 1997 "Taste of Texas Beef Recipe
Round-up" which was sponsored by the Texas Department of Agriculture
and the Texas Beef Council."
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
T(Marinated Time):
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 280 Calories (kcal); 23g Total Fat; (74% calories from fat); 18g
Protein; 0g Carbohydrate; 70mg Cholesterol; 48mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

NOTES : If you can't find a bottle of this excellent marinade, contact:

Clarke Brothers Foods


5502 Grand Lake
Houston, TX 77081
1-800-589-8913
CLARK. BROTHERS http://www.txbeef.org/internetMCI.COM
Nutr. Assoc. : 2221 0

* Exported from MasterCook *

Claude's Ultimate Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds beef tenderloin -- (1 full tenderloin)
1 16-ounce bottle Claude's BBQ Brisket Sauce

Trim tenderloin well; place in a plastic bag. Add brisket sauce, allowing
2 ounces per pound. Marinate in the refrigerator for 8 hours.

Flip small end over and pin to middle of tenderloin with metal skewer to
create a uniform thickness. Grill tenderloin over medium heat turning
every five minutes until brown but not seared. Use meat thermometer to
determine doneness. Cook to 145 degrees F for medium rare. Allow
tenderloin to rest 10 minutes before slicing. Slice thinly and serve.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 1342 Calories (kcal); 106g Total Fat; (72% calories from fat); 82g
Protein; 10g Carbohydrate; 322mg Cholesterol; 834mg Sodium
Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 1/2
Other Carbohydrates

NOTES : The secret to this recipe is Claude's BBQ Brisket Sauce. You can
contact them at:

Claude's Sauces
935 Loma Verde
El Paso, Texas 79936
Phone: 915-858-4299
Fax: 915-858-4298
Nutr. Assoc. : 0 85

* Exported from MasterCook *

Coriander-Pepper America's Cut

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 1 1/2 inch boneless pork center loin chops
2 cloves garlic -- crushed
1 tablespoon crushed coriander seeds
1 tablespoon coarsely ground black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce

Combine all ingredients except pork. Marinate pork in mixture 30 minutes.


Prepare medium-hot coals in grill bed. Remove pork from marinade, place
over coals and grill for 12-15 minutes, turning once.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 7g Total Fat; (36% calories from fat); 23g
Protein; 6g Carbohydrate; 66mg Cholesterol; 812mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5789 0 415 20072 0 0

* Exported from MasterCook *

Coriander-Pepper Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- about 1-inch thick
2 cloves garlic -- crushed
1 tablespoon crushed coriander seeds
1 tablespoon coarsely ground black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce

Combine all ingredients except pork chops. Place chops in a shallow dish
and pour marinade over; let marinate 30 minutes. Prepare medium-hot coals
in grill bed. Remove pork from marinade, discarding marinade, and grill
chops for 7-8 minutes, turning once. Or broil chops 3-4 inches from heat
source 7-8 minutes, turning once.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 7g Total Fat; (35% calories from fat); 23g
Protein; 6g Carbohydrate; 67mg Cholesterol; 826mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5788 0 415 20072 0 0

* Exported from MasterCook *

Cranberry Turkey Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Burgers/Sandwiches
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
3/4 cup dried cranberries
1/3 cup quick cooking oats
1/4 cup green onion -- chopped fine
2 tablespoons fresh orange juice
2 tablespoons fresh parsley -- chopped
3/4 teaspoon ground allspice
1/2 teaspoon powdered ginger
1/2 teaspoon dried basil
1/2 teaspoon cinnamon
1/8 teaspoon ground pepper

Preheat barbecue to medium-high and lightly grease grills.

Combine all ingredients in a large bowl. Mix thoroughly and form into four
patties. Grill on medium-high for 5-7 minutes per side or until meat is no
longer pink in center.

Serve immediately.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 9g Total Fat; (46% calories from fat); 16g
Protein; 7g Carbohydrate; 42mg Cholesterol; 54mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : Optional: Top with Mozzarella cheese, lettuce and cucumber slices
if desired.
Nutr. Assoc. : 9310 0 0 0 0 0 0 631 0 0 0

* Exported from MasterCook *

Curried Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 1/2-inch cubes
1 cup plain lowfat yogurt
2 tablespoons orange juice
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
4 barbecue skewers -- (if using bamboo skewers, soak in cold
water for an hour before using)

For marinade, in medium bowl stir together yogurt, orange juice and
seasonings. Blend well. Add pork cubes to bowl, stir to coat with
marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade;
with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill
over medium-hot coals, turning frequently, for about 10 minutes, until
nicely browned.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 8g Total Fat; (36% calories from fat); 27g
Protein; 6g Carbohydrate; 76mg Cholesterol; 367mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 0 0 0 2130706543 0

* Exported from MasterCook *


Curry Grilled Alaska Salmon

Recipe By :Dennis Shervey, Point Baker, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 sheets (12 � 18 inches each) Reynolds wrap heavy
duty aluminum foil
1 teaspoon curry powder
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 small onion
1/2 cup Roma tomato* -- seeded and diced
4 4-ounce Alaska salmon steaks or fillets (4 to 6
ounces each)

Center an Alaska salmon steak/fillet on each of the foil sheets.

In small bowl, combine curry powder, lemon pepper, salt and garlic powder.
Sprinkle mixture evenly over salmon steaks/fillets. Slice onion into 8
rings and arrange two rings over each steak/fillet. Spoon tomatoes over
onion rings. Wrap and seal foil to form four packets. Cook, on medium hot
grill, about 6 to 12 minutes per inch of thickness; do not overcook.

Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 4g Total Fat; (25% calories from fat); 23g
Protein; 4g Carbohydrate; 59mg Cholesterol; 255mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : *Dried thyme leaves may be substituted for tomatoes.

This recipe was one of five winning recipes of ASMI's Second


Annual Fishermen's Grilled Recipe contest. The five winning
recipes were selected by an independent home economist from a
field of 50 entries. The recipes were evaluated for flavor,
originality and ease of preparation.
Nutr. Assoc. : 2130706543 0 0 0 0 0 4778 4821 0

* Exported from MasterCook *

Eastern Burger

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork -- about 80% lean
1 teaspoon ground black pepper
1/4 teaspoon salt
2 teaspoons soy sauce
2 tablespoons dry sherry
1 tablespoon ginger root -- grated

Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 311 Calories (kcal); 24g Total Fat; (72% calories from fat); 19g
Protein; 1g Carbohydrate; 82mg Cholesterol; 369mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Fennel-Pepper Back Ribs

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 slab pork back ribs -- about 1-1/2 to 2 pounds
2 tablespoons black peppercorns
1 tablespoon fennel seed
1 tablespoon dried sage
1 teaspoon salt

In a blender container or spice grinder, blend together well the pepper,


fennel, sage and salt. Rub about 2 tablespoons rub, or to taste, over all
surfaces of ribs. Store any remaining rub in tightly covered jar.
Prepare banked fire in a covered kettle-style grill. Grill ribs over
indirect heat, turning a couple of times, for about 2 hours, until meat is
very tender.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 98 Calories (kcal); 4g Total Fat; (35% calories from fat); 5g
Protein; 14g Carbohydrate; 11mg Cholesterol; 1087mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4547 0 0 0 0

* Exported from MasterCook *

Fiesta Beef Steaks

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
32 ounces beef rib eye steaks -- cut 1 inch thick
2 tablespoons fresh lime juice
8 small flour tortillas
Salt
Pepper
1 cup prepared chunky salsa

Sprinkle both sides of beef steaks with lime juice. Wrap tortillas
securely in heavy-duty aluminum foil.

Place steaks on grid over medium ash-covered coals. Grill uncovered 12 to


14 minutes for medium rare to medium doneness, turning occasionally. Place
tortilla packet on outer edge of grid and heat 5 minutes, turning once.

Trim fat from steaks. Season steaks with salt and pepper, if desired;
serve with salsa and tortillas.

Cuisine:
"Mexican"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:20"

- - - - - - - - - - - - - - - - - - -
Per serving: 360 Calories (kcal); 24g Total Fat; (60% calories from fat); 21g
Protein; 14g Carbohydrate; 74mg Cholesterol; 357mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 2204 0 25064 0 0 1325

* Exported from MasterCook *

Firecracker Grilled Alaska Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce Alaska salmon steaks fillets (4 to 6
ounces each)
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
1 1/2 teaspoons brown sugar
1 clove garlic -- minced
3/4 teaspoon grated ginger
1/2 teaspoon red pepper flakes -- or to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt

Place salmon steaks or fillets in a glass dish. Whisk together remaining


ingredients and pour over salmon. Cover with plastic wrap and marinate in
refrigerator 4 to 6 hours.

Remove salmon from marinade and place on a well-oiled grill 5 inches from
coals. Grill for 10 minutes per inch of thickness, measured at thickest
part, or until fish just flakes when tested with a fork. Turn halfway
through cooking.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 18g Total Fat; (60% calories from fat); 23g
Protein; 3g Carbohydrate; 59mg Cholesterol; 658mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4821 0 0 0 0 0 0 20083 0 0 0


* Exported from MasterCook *

Fruit Stuffed Pork Fillet

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 8-ounce can crushed pineapple -- well drained
1/2 cup chopped red cooking apple
1/4 cup orange marmalade -- divided
1 tablespoon raisins
1 tablespoon sliced green onion
2 teaspoons soy sauce
1/2 teaspoon ground coriander
6 4-ounce pork fillets (4 to 5- ounces each)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sesame seed -- toasted

In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins,


green onion, soy sauce and coriander. Slit each fillet lengthwise to
within 1/4 " edge to form pocket. Rub inside of pockets evenly with
pepper. Fill pockets evenly with stuffing. Secure openings with
toothpicks. Prepare grill for medium direct heat. Spray cooking grid with
nonstick spray. Place pork on grid; grill covered 6 minutes per side;
brush fillets with remaining 3 tablespoons marmalade and sprinkle with
sesame seed. Grill 3 more minutes per side or until pork reaches an
internal temperature of 160�F.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g
Protein; 18g Carbohydrate; 36mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 0 4694 0 0 20030 0 0 4575 0 1357

* Exported from MasterCook *

Garlic and Orange Marinated Grilled Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- boneless or bone-in, about 1-1/4 inches
thick
1/2 cup orange juice
2 tablespoons olive oil
2 crushed garlic cloves
2 teaspoons ground cumin
1/4 teaspoon coarsely ground black pepper

Place chops in a large self-sealing plastic bag; combine remaining


ingredients in a small bowl and pour over chops. Seal bag and refrigerate
for 4-24 hours. Remove chops from marinade (discarding marinade) and grill
over medium-hot coals for a total of 12-15 minutes, turning to brown
evenly. Serve chops immediately.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 312 Calories (kcal); 22g Total Fat; (63% calories from fat); 24g
Protein; 4g Carbohydrate; 74mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

NOTES : Enjoy a taste of the Pacific by marinating pork chops in a


combination of orange juice, garlic, cumin, cloves and olive oil.
Nutr. Assoc. : 4563 0 0 620 0 20072

* Exported from MasterCook *

Ginger Grilled Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 whole pork tenderloins (about 1 1/2 pounds
total)
2 cups dry white wine
OR
2 cups chicken broth
4 tablespoons grated fresh ginger
2 tablespoons soy sauce
2 tablespoons sesame oil
2 cloves garlic -- minced

Combine all ingredients in a self-sealing plastic bag; seal bag and


refrigerate 2-24 hours.

Remove tenderloins from marinade; discarding marinade. Grill tenderloins


over medium-hot coals, turning occasionally, for 15-20 minutes, until
thermometer inserted reads 155�F. Slice to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 8g Total Fat; (46% calories from fat); 18g
Protein; 2g Carbohydrate; 49mg Cholesterol; 636mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1169 2130706543 0 0 20083 0 0 0

* Exported from MasterCook *

Glazed Apricot Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour boneless pork loin -- cut into 1-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur
OR
4 tablespoons orange juice
2 tablespoons butter -- melted

Stir together all ingredients well; place in heavy plastic bag. Marinate
at least 30 minutes. Thread pork onto 4 - 6 skewers (if using bamboo
skewers, soak in water for 30 minutes to prevent burning). Grill over hot
coals 10-12 minutes, turning occasionally, basting often with the
marinade.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 372 Calories (kcal); 10g Total Fat; (25% calories from fat); 15g
Protein; 50g Carbohydrate; 51mg Cholesterol; 116mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 3 Other
Carbohydrates
Nutr. Assoc. : 4575 0 0 0 2130706543 0

* Exported from MasterCook *

Greek Turkey Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches National Turkey Federation
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey breast
4 pimento stuffed olives -- chopped
1 tablespoon dried parsley
1 teaspoon minced garlic
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat free sour cream
4 pita bread rounds
1 small cucumber -- diced
1/4 cup Feta cheese

Prepare charcoal grill for direct-heat cooking. Remove cooking rack from
grill and spray with non-stick cooking spray.

In medium bowl combine turkey, olives, parsley, garlic, cinnamon, nutmeg,


salt and pepper. Evenly distribute mixture into four burgers
(approximately 4 1/2-inches in diameter.

Grill burgers 2 to 3 minutes per side until meat thermometer registers


160� to 165�, and meat is no longer pink in center.

To serve, spread 1 tablespoon sour cream on pita. Place cooked burger on


bottom half of pita and top evenly with cucumber and 1 tablespoon Feta
cheese. Fold over top half of pita and serve.

Cuisine:
"Greek"
Source:
"National Turkey Federation"
S(Internet address):
"http://www.turkeyfed.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 13g Total Fat; (29% calories from fat); 28g
Protein; 38g Carbohydrate; 100mg Cholesterol; 852mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1544 4281 0 0 0 0 0 0 25031 0 0 0


* Exported from MasterCook *

Greek-Style Loin Roast

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3 pound boneless pork loin roast
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
6 garlic cloves -- minced
Spicy Yogurt Sauce -- see recipe

Place pork loin in large ziplock bag. Combine remaining ingredients except
Spicy Yogurt.

Sauce; pour over pork in bag. Seal bag and refrigerate overnight. Remove
pork from marinade, discard marinade.

Place pork over drip pan on grill. Grill over indirect heat in covered
grill until meat thermometer inserted reads 155�F, about 1-1 1/2 hours.
Let rest 10 minutes (internal temperature will rise slightly upon
standing) before slicing thinly to serve. To serve, slice roast thinly and
serve with Spicy Yogurt Sauce.

Cuisine:
"Greek"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 14g Total Fat; (52% calories from fat); 23g
Protein; 5g Carbohydrate; 57mg Cholesterol; 326mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0 0 0

* Exported from MasterCook *

Spicy Yogurt Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon garlic -- crushed
1/2 teaspoon coriander seed -- crushed
1/4 teaspoon red pepper -- crushed
1/4 cup red onion -- minced

In small bowl, stir together plain yogurt, cucumber, crushed garlic,


crushed coriander seed, minced red onion and crushed red pepper. Cover and
refrigerate until ready to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g
Protein; 3g Carbohydrate; 4mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Antipasto Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Nat. Pork Producers Council
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
10 ounces fresh cheese tortellini
2 Roma tomatoes -- cut into chunks
1 medium yellow onion -- peeled and cut into chunks
1 zucchini or yellow squash -- sliced 1/2-inch
8 mushroom caps
4 skewers -- metal or wooden
1/2 cup bottled Italian dressing
Romaine leaves (optional)

If using wooden skewers, soak in water for an hour before using. On each
skewer, alternate all ingredients except Italian dressing. Brush skewers
liberally with dressing.

Place over hot coals and grill, turning often, for 8-10 minutes, until
vegetables are nicely browned. Serve each skewered salad on a leaf of
romaine, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 19g Total Fat; (43% calories from fat); 13g
Protein; 41g Carbohydrate; 48mg Cholesterol; 515mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5827 0 0 5654 0 0 758 2130706543

* Exported from MasterCook *

Grilled Apricot-Pineapple Pork Ribs

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork
Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork back ribs (about 2 to 3 slabs)

MARINADE
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
1 Dash liquid smoke

GLAZE
1/2 cup pur�ed cooked dried apricots (or apricot
baby food)
1/2 cup smooth peanut butter
3/4 cup soy sauce

Prepare marinade by mixing all ingredients together. Place ribs in a


large plastic bag; pour marinade over ribs, seal bag and refrigerate for 6
to 24 hours.

Prepare medium fire in a covered kettle-style grill; bank fire. Cook ribs
over indirect heat for about 2 hours, until meat is very tender.

During last 20 minutes of cooking, baste ribs on both sides with glaze. To
make glaze stir together all glaze ingredients in a small bowl.

Serves 4 to 5.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 1044 Calories (kcal); 66g Total Fat; (56% calories from fat); 48g
Protein; 66g Carbohydrate; 182mg Cholesterol; 6053mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 10 1/2
Fat; 3 Other Carbohydrates

Nutr. Assoc. : 4547 0 0 0 0 0 3965 0 0 1584 0 0

* Exported from MasterCook *

Grilled Center Cut Pork Rib Chops in Gumbo Sauce

Recipe By :
Serving Size : 12 Preparation Time :1:00
Categories : Bastes/ Rubs/ Marinades Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 12 ounce pork ribs chops

SPICE MIXTURE
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1 tablespoon fennel seed
1 tablespoon annatto seed
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dried oregano

MARINADE
1/4 cup cider vinegar
2 tablespoons Spice Mixture (see above)
2 tablespoons bourbon
2 tablespoons peanut oil
2 tablespoons chopped fresh oregano

GUMBO SAUCE
2 tablespoons peanut oil
2 tablespoons bacon fat
4 tablespoons flour
1 cup chopped onion
1 cup green pepper
1 cup celery
1 bay leaf
4 ounces shrimp or crayfish shells
2 jalape�o chiles -- chopped
2 garlic cloves -- chopped
2 tablespoons Spice Mixture (see above)
1 cup white wine
3 tablespoons bourbon
3 tablespoons cider vinegar
8 cups chicken stock
Salt and hot pepper sauce -- to taste
4 cups cooked crayfish tail meat
OR
4 cups cooked peeled, split shrimp

Spice Mixture: Grind all ingredients together in spice mill or coffee


grinder.

Marinade: Combine all marinade ingredients. Marinate pork chops for 30


minutes before cooking (no more than 1 1/2 hours).

Sauce: Heat oil and bacon fat in a large heavy saucepan over medium-high
heat; stir in flour and cook, stirring constantly, until mixture is the
color of peanut butter. Reduce heat and cook about 2 minutes or until dark
brown. Add onion, pepper, celery and bay leaf. Cook for 2-3 minutes; add
wine, bourbon and vinegar and bring to a boil. Reduce heat to a rapid
simmer. Cook, stirring occasionally, and skimming as necessary, for 20-30
minutes or until liquid is reduced by half. Strain and season to taste
with salt, hot pepper sauce and additional vinegar.

Chops: Preheat grill. Grill marinated chops over medium heat for 6-10
minutes per side until medium doneness (internal temperature of 150�F).
Meanwhile, stir crayfish into sauce and heat through. (Sauce should not be
hot enough to toughen crayfish.)

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 1199 Calories (kcal); 87g Total Fat; (68% calories from fat); 76g
Protein; 13g Carbohydrate; 414mg Cholesterol; 1923mg Sodium
Food Exchanges: 1/2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 12
1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve chop with dirty rice and fried green tomatoes; spoon sauce
with crayfish over chop. Garnish with finely diced red and green bell pepper.

Nutr. Assoc. : 165 0 0 0 4437 0 1299 0 0 0 0 0 26112 2130706543 0 0 0 0 0


0 0 0 0 0 0 0 2130706543 20103 0 2130706543 0 0 0 0
2130706543 2130706543 0 2842

* Exported from MasterCook *

Grilled Chicken Appetizer Roll-ups

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers/Snacks Poultry
The Tortilla Industry Assoc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 wheat flour or whole wheat flour tortillas
(about 8 inches)
4 boneless skinless chicken breasts (about 1
pound)
1 tablespoon olive or vegetable oil
2 tablespoons lime juice
1 medium clove garlic -- minced
1 8-ounce package port wine or sharp Cheddar cold-pack
cheese food -- softened
1/3 cup chopped green onions
1/2 cup sour cream
Salt and pepper -- to taste

Cut chicken breasts in half lengthwise. Salt and pepper. Combine oil, lime
juice and garlic; marinate chicken 30 minutes or longer. Remove from
marinade. Grill or barbecue chicken 10 to 12 minutes, turning once, until
chicken is just cooked through (or saut� in nonstick skillet 10 to 12
minutes). Divide cheese in half; reserve one half. To make each roll-up,
spread 1 tablespoon cheese on lower third of tortilla. Lay 1 chicken strip
across; sprinkle with a little green onion. Fold in sides of tortillas;
roll up tightly. Wrap in foil (can be made ahead and refrigerated). To
serve, warm on grill or barbecue for 8 to 10 minutes. (Or warm in oven at
350� degrees F for 8 to 10 minutes.) Meanwhile, combine reserved softened
cheese and sour cream. Remove from foil; cut in half diagonally. Serve
with cheese sauce for dipping.

Source:
"The Tortilla Industry Association"
S(Internet address):
"http://www.tortilla-info.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 226 Calories (kcal); 10g Total Fat; (38% calories from fat); 20g
Protein; 14g Carbohydrate; 52mg Cholesterol; 248mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 1666 2314 986 0 0 4908 0 0 0

* Exported from MasterCook *

Grilled Chicken Kebabs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Poultry Rag�

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 jar Chicken Tonight Cooking Sauce for Chicken
� Sweet and Sour
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts -- cut into 1" cubes
12 ounces bacon strips -- cut in half
Hot cooked rice

In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and


lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic
bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or
longer.

Preheat grill or broiler.

Remove chicken from marinade; wrap with bacon and place on skewers.
Discard remaining marinade. Grill or broil 10 to 15 minutes or until
chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve
with chicken. Serve kebabs over rice.

Source:
"Rag�"
S(Internet address):
"http://www.eat.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 652 Calories (kcal); 52g Total Fat; (72% calories from fat); 33g
Protein; 11g Carbohydrate; 126mg Cholesterol; 840mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 462 0 0 9208 26321 0

* Exported from MasterCook *

Grilled Fresh Ham

Recipe By :
Serving Size : 12 Preparation Time :3:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds Armour boneless fresh ham (4-5 pound pork
leg)
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic -- minced

Prepare covered grill with drip pan in center, bank with medium-hot coals.
Place ham in center of grill. Grill over slow coals until meat thermometer
registers 165�F. about 2 - 2 1/2 hours. Mix remaining ingredients; brush
ham frequently with sauce during the last hour of grilling time. Let ham
stand at least 10 minutes before carving.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 316 Calories (kcal); 20g Total Fat; (57% calories from fat); 26g
Protein; 8g Carbohydrate; 68mg Cholesterol; 98mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 178 0 0 0 0 0

* Exported from MasterCook *

Grilled Ham Slice with Plum Glaze

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 2-pound fully-cooked ham center slice -- cut 1-inch thick
1/4 cup plum preserves
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon

For glaze, in a small saucepan combine plum preserves, mustard, lemon


juice and cinnamon. Cook and stir 4-5 minutes or until preserves melt.
Keep warm. Grill ham slice over medium coals about 10 minutes. Turn ham
and grill 10 minutes more. Brush ham with glaze during the last 5 minutes
of grilling.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 382 Calories (kcal); 26g Total Fat; (62% calories from fat); 26g
Protein; 9g Carbohydrate; 77mg Cholesterol; 2116mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3657 0 0 0 0

* Exported from MasterCook *


Grilled Ham Steaks with Apricot Glaze

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless ham -- cut into four 1/2-inch thick pieces
1/4 cup apricot jam
2 teaspoons Dijon-style mustard
2 teaspoons cider vinegar

In a small bowl, mix well the jam, mustard and vinegar. Grill ham slices
over hot coals, brushing with apricot basting sauce occasionally and
turning once, until nicely browned, about 8-10 minutes total. Serve
immediately.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 193 Calories (kcal); 6g Total Fat; (26% calories from fat); 21g
Protein; 15g Carbohydrate; 51mg Cholesterol; 1212mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

Nutr. Assoc. : 9152 0 0 0

* Exported from MasterCook *

Grilled Honey Garlic Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic -- minced
4 4 ounce boneless center-cut lean pork chops

Combine all ingredients except pork chops in small bowl. Place pork in
shallow baking dish; pour marinade over pork. Cover and refrigerate 4
hours or overnight. Remove pork from marinade. Heat remaining marinade in
small saucepan over medium heat to a simmer. Grill pork over medium-hot
coals 12 to 15 minutes, turning once during cooking and basting frequently
with marinade, until meat thermometer registers 155� to 160�F.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 11g Total Fat; (39% calories from fat); 18g
Protein; 20g Carbohydrate; 56mg Cholesterol; 560mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 904563 0

* Exported from MasterCook *

Grilled Honey-Soy Pork Steaks

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2-pound pork blade steaks -- cut 1-inch thick
2 small cloves garlic -- minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey

Combine all ingredients in a self-sealing plastic bag; seal bag and place
in refrigerator 4-24 hours. Remove steaks from marinade, discarding
marinade. Grill over medium-hot coals, 7 minutes per side, turning once.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 14g Total Fat; (57% calories from fat); 16g
Protein; 7g Carbohydrate; 61mg Cholesterol; 569mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 4554 0 0 0 0 0

* Exported from MasterCook *

Grilled Idaho� Potato Ratatouille Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Side Dishes
The Idaho Potato Commission Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds large Idaho� Potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms -- stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes -- halved lengthwise
4 onions -- peeled and halved from top to bottom
2 heads garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives
(optional)

Wash and dry all vegetables except for onions. Cut potatoes into 1-inch
thick lengthwise wedges. Steam wedges on a rack over boiling water
(covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam
and pat dry with paper towels.

Prepare remaining vegetables- cut eggplant lengthwise into 1 -inch thick


slices; cut zucchini and yellow squash in half lengthwise; seed and
quarter green and red peppers. Place potatoes and all other vegetables on
baking sheets and brush with olive oil to prevent sticking during
grilling. Prepare grill.

When grill is ready, lightly oil the grill tray. Place eggplant, squash
and mushrooms on the grill crosswise so they don't fall through the grill
tray. Place the tomatoes and the peppers in a wire grilling basket or on a
grilling tray suitable for small foods so they don't fall through into the
grill. Place garlic heads directly on grill.

With the grill lid closed, grill all vegetables for 5 minutes. With tongs
and a metal spatula, turn the vegetables and grill the other side, with
the lid closed, for another 5-6 minutes. If all vegetables don't fit on
the grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (slice


portobello mushrooms if they're large). Halve the grilled heads of garlic
crosswise, and squeeze out the soft pulp into a small bowl. Whisk together
the balsamic vinegar and the garlic, then pour over the vegetables. If not
using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables
with the fresh thyme leaves or chives, if desired. Serve salad warm or at
"picnic" temperature-no need to chill.

Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 14g Total Fat; (42% calories from fat); 6g
Protein; 38g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 3740 0 0 0 4196 0 0 0 0 3506 0 0 1091 1492 0

* Exported from MasterCook *

Grilled Loin with Ginger and Burgundy

Recipe By :
Serving Size : 8 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless pork loin
1 medium onion -- sliced
1 teaspoon garlic -- minced
2 tablespoons ginger -- grated
1 tablespoon parsley -- chopped
1 tablespoon sugar
1/4 cup dry red table wine
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon sesame oil
1 tablespoon minced green onions

Cut pork loin into 16 slices and put into a plastic ziplock bag. Combine
next nine ingredients; add to bag and mix well. Seal bag and chill several
hours. When ready to cook, remove pork slices from marinade, patting dry;
reserve marinade.

In small saucepan, boil reserved marinade for five minutes. Heat broiler
or grill. Broil or grill pork slices close to heat for 2 minutes on each
side; remove to serving plates; sauce with a little heated marinade.
Garnish with chopped green onions and serve with Chinese Mustard Dipping
Sauce (see recipe in Appetizers cookbook).
(see recipe).

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -
Per serving: 291 Calories (kcal); 20g Total Fat; (62% calories from fat); 22g
Protein; 5g Carbohydrate; 59mg Cholesterol; 564mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 4591 0 0 0 0 0 3177 0 0 0 0

* Exported from MasterCook *

Grilled Mushroom Packets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The Mushroom Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh white mushrooms -- sliced, about 6 cups
2 medium zucchini -- sliced (about 3-1/2 cups)
1 medium onion -- thinly sliced (about 1/2 cup)
1 medium sweet red bell pepper -- diced (about 1 cup)
1/2 cup couscous (uncooked)
1/2 cup prepared barbecue sauce
OR
1/2 cup spaghetti sauce
1/2 teaspoon salt (optional)

Preheat charcoal grill or oven to 425�F.

Place mushrooms in a medium bowl. Add zucchini, onion, red pepper,


couscous and sauce; toss until well coated; set aside.

On a work surface place 4 sheets of heavy duty or doubled aluminum foil,


each about 20 inches long. In the center of each piece, place mushroom
mixture, dividing equally. Bring long sides of foil together over mixture,
allowing space for heat circulation and expansion; crimp together. Fold up
short ends; crimp to seal.

Place packets on a rack over preheated grill, about 5 inches from heat
source or in the oven. Cook until vegetables are tender and couscous is
cooked (on the grill for about 15 minutes, turning once, or in the oven
for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold
foil and serve.

Description:
"Grilled Mushroom Packets let you get an entire dinner on the table in
just minutes. How? While your patty or poultry grills, place foil
packets you've filled with mushrooms, peppers, onions, zucchini,
barbecue sauce and couscous beforehand, right alongside"
Source:
"The Mushroom Council"

- - - - - - - - - - - - - - - - - - -
Per serving: 164 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g
Protein; 33g Carbohydrate; 0mg Cholesterol; 532mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 3386 0 0 4695 449 85 0 2130706543 1326

* Exported from MasterCook *

Grilled Peppered Pork Chops with Mediterranean Relish

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 boneless pork chops -- 3/4-inch thick
1 6-ounce jar marinated artichoke hearts
1 teaspoon hot pepper sauce
1 1/2 cups diced tomatoes
1/2 cup chopped bottled roasted sweet red peppers
1/4 cup sliced ripe olives
1 small jalape�o pepper -- seeded and finely chopped

Drain artichoke hearts, reserving marinade. Stir together reserved


marinade and hot pepper sauce.

Place chops in a shallow baking dish. Pour the pepper sauce mixture over
chops; turn chops to coat. Let stand for 30 minutes, turning chops
occasionally. Drain chops, discarding marinade.

Meanwhile, to prepare relish, chop artichoke hearts and combine with


tomatoes, red peppers, olives and jalape�o. Set aside. Place chops on a
kettle-style grill directly over medium-hot coals. Grill for 3-4 minutes;
turn chops and grill for 3-4 minutes more or until just done. Serve the
relish with pork chops.

Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 175 Calories (kcal); 7g Total Fat; (37% calories from fat); 22g
Protein; 5g Carbohydrate; 51mg Cholesterol; 240mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 5782 0 0 26059 576 4971 26360 0

* Exported from MasterCook *

Grilled Pork Chops with Sun-Dried Tomato Vinaigrette

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
1/4 cup olive oil
3 cloves garlic -- minced
1 tablespoon soy sauce
1 teaspoon chopped fresh rosemary
OR
1/4 teaspoon dried rosemary -- crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup finely chopped sun-dried tomatoes
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped shallot
1/8 teaspoon pepper

For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy
sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a
1-gallon self-sealing plastic bag; pour marinade over chops, seal bag.
Marinate in the refrigerator for 6-8 hours or overnight. In a small bowl
combine sun-dried tomatoes and enough hot water to cover tomatoes; let
stand for 10 minutes, drain. In a small bowl stir together olive oil,
vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes. Place chops on
a kettle-style grill directly over medium-hot coals, lower grill hood and
grill for 4-5 minutes. Turn chops and grill for 4-5 minutes more, until
chops are just done. Serve chops with vinaigrette.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 46g Total Fat; (80% calories from fat); 21g
Protein; 4g Carbohydrate; 51mg Cholesterol; 437mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5782 0 0 0 3399 0 2130706543 0 0 20180 0 0 26631 0


* Exported from MasterCook *

Grilled Pork Loin in Apricot and Curry Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 7 ounce boneless pork loin chops (1 1/2-inches
thick)
8 ounces apricot jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 large onion -- sliced
2 cloves garlic -- minced
2 bay leaves
1 teaspoon coarsely ground pepper
1 tablespoon curry powder
1/2 teaspoon grated fresh ginger
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote -- see recipe

Combine all ingredients except pork and Lentil Compote. Marinate pork,
refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 12
minutes, turning once. Serve with Lentil Compote.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 700 Calories (kcal); 19g Total Fat; (24% calories from fat); 58g
Protein; 74g Carbohydrate; 90mg Cholesterol; 193mg Sodium
Food Exchanges: 3 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 5782 0 0 0 0 0 0 0 0 0 0 20083 0 0 0

* Exported from MasterCook *

Lentil Compote

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nat. Pork Producers Council Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lentils -- saut�
Butter
Garlic
Red bell pepper
Fresh cilantro
Salt and pepper

Soak 1 pound lentils with water for 1 hour; drain and saut� in butter with
garlic, green onion and red bell pepper. Season with fresh cilantro, salt
and pepper.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 1g Total Fat; (2% calories from fat); 21g
Protein; 43g Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Pork Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup soy sauce
1/2 cup white wine
4 green onions -- chopped
2 cloves garlic -- pressed
1/2 teaspoon pepper
Enough grated fresh ginger to cover bottom
of marinating dish
2 pounds pork tenderloin

Combine soy, wine, onions, garlic and pepper. Pour over grated ginger. Add
tenderloin and coat all sides. Marinate refrigerated at least 12 hours.

Preheat oven to 325� if baking. Or drain tenderloin, reserving marinade


and cook over hot coals until internal temperature reaches 160�. If
baking, cook uncovered until tenderloin reaches the same temperature, for
about 1 hour.
While pork is cooking, strain marinade, and boil for about 5 minutes. To
keep pork moist after cooking, pour marinade over tenderloin and cover
with foil. Or place in a warming drawer set on moist.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 5g Total Fat; (24% calories from fat); 33g
Protein; 3g Carbohydrate; 98mg Cholesterol; 1450mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES : Preparation: Grill


Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

Grilled Pork Tenderloin with Rich Honey Port Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork tenderloin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 cups port wine
1 cup orange juice
1 cup dried apricots -- cut into quarters
1/3 cup honey
1/4 cup minced green onions
2 tablespoons cider vinegar
1 teaspoon crushed dried rosemary leaves

Rub pork with olive oil and kosher salt; place in large bowl. Combine
remaining ingredients in large saucepan. Bring to a boil over medium-high
heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow
baking dish; pour hot marinade over pork. Cover and refrigerate several
hours. Remove pork from marinade; reserve marinade. Grill, covered, over
medium-hot coals, basting frequently with marinade, about 15 to 20 minutes
or until meat thermometer registers 155 to 160�F. Remove from grill. Cover
and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a
boil over medium heat; simmer 5 minutes. Add reserved pork juices and
simmer 2 minutes more. To serve, slice pork loin and arrange on plates.
Pour warm sauce over pork.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 405 Calories (kcal); 9g Total Fat; (22% calories from fat); 26g
Protein; 41g Carbohydrate; 59mg Cholesterol; 1004mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 9130 0 0 0 0 0 0 20131 0 3152

* Exported from MasterCook *

Grilled Sirloin and Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef top sirloin steak -- cut 1 inch thick
2 tablespoons olive oil
2 large baking potatoes -- cut lengthwise into 8 wedges
4 slices red onion (1/2 inch thick slices)

SAUCE
2/3 cup prepared steak sauce
1 tablespoon garlic -- crushed

In 2-cup glass measuring cup, combine sauce ingredients; cover and


microwave on HIGH 2 minutes or until hot and bubbly, stirring halfway.
Remove 3 tablespoons; brush onto both sides of beef steak. Reserve
remaining sauce.

Brush oil onto cut sides of potatoes and onion.

Place steak and vegetables on grill over medium ash-covered coals. Grill
uncovered 16 to 20 minutes until steak is medium rare to medium doneness
and vegetables are tender, turning steak and vegetables occasionally.
Brush vegetables with some of reserved sauce during last 5 minutes of
grilling.

Trim fat from steak. Carve steak crosswise into slices; serve with
vegetables. Pass remaining sauce.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -
Per serving: 399 Calories (kcal); 23g Total Fat; (52% calories from fat); 23g
Protein; 24g Carbohydrate; 72mg Cholesterol; 644mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 2226 0 2135 26411 0 0 5126 0

* Exported from MasterCook *

Grilled Steaks and Tomatoes with Basil-Garlic Bread

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
32 ounces T-bone or Porterhouse steaks -- cut 1 inch thick
3 tablespoons olive oil
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 8 ounce loaf loaf French bread
6 slices tomato -- 3/4 inch thick
2 tablespoons Parmesan cheese -- grated

Combine oil, basil and garlic powder; reserve.

Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes
for rare (140�F) to medium (160�F), turning once.

Season with salt and pepper, if desired. Meanwhile cut bread in half
lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of
bread. Brush remaining basil mixture on one side of each tomato slice.

About five minutes before steaks are done, place bread, cut-side down, and
tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and
tomatoes over; sprinkle with Parmesan cheese.

Continue grilling 1 to 3 minutes or until bread is golden brown and


tomatoes are just heated through.

Cut bread diagonally into slices. Carve steaks into thick slices.

Serve with bread and tomato slices.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 496 Calories (kcal); 24g Total Fat; (43% calories from fat); 37g
Protein; 31g Carbohydrate; 86mg Cholesterol; 480mg Sodium
Food Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 27220 0 3091 0 0 258 0

* Exported from MasterCook *

Grilled Stuffed Crab

Recipe By :Richard Deaver, Wrangell, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cooked dungeness crabs (about 2 pounds
each)
1 cup chopped celery
1 cup bell pepper -- chopped
1/2 cup onion -- finely chopped
2 jalape�os -- seeded and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
Salt and pepper -- to taste
1/2 cup seasoned bread crumbs
OR
1/2 cup stuffing mix
1 cup shredded Cheddar
OR
1 cup Monterey Jack cheese

Separate the crab legs and claws from the body. Clean out the broad back
shells, removing and discarding the soft belly shell and insides.
Thoroughly rinse and brush the inside and outside of crab shells; set
aside.

Crack the claws and legs and remove all meat; transfer crabmeat to bowl;
discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon
juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab
mixture into each of the shells.

Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap
entire shell, leaving vent on top, with heavy-duty foil and place it on
medium grill with open side of shell facing up. Cover and cook 15 to 20
minutes.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 532 Calories (kcal); 35g Total Fat; (57% calories from fat); 39g
Protein; 18g Carbohydrate; 136mg Cholesterol; 1237mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 433 0 0 0 3782 0 0 0 0 0 2130706543 4922 0 2130706543

* Exported from MasterCook *

Grilled Swordfish Kabobs with Tomato Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood Florida Tomato Committee
Kabobs Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
TOMATO SALSA
3 tablespoons olive oil
3 garlic cloves -- peeled and minced
1 medium red onion -- finely chopped
18 Gaeta olives or other mild black olives -- pitted
1/4 cup capers -- drained and rinsed
Dash hot pepper flakes
1 tablespoon fresh oregano
OR
1 teaspoon dried oregano
2 pounds firm, ripe, red tomatoes -- peeled, cored, seeded and
finely diced
2 tablespoons balsamic vinegar
1/2 cup chopped Italian parsley

GRILLED SWORDFISH KABOBS


2 pounds fresh swordfish -- cut into 2 inch cubes, discarding any
bones
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1/2 cup chopped Italian parsley

In a large saut� pan, warm olive oil over medium beat. Add garlic, and
onion, cook for 10 minutes, or until onion is soft. Add all remaining
ingredients and cook for another 15 minutes, stirring occasionally. Set
aside and keep warm in the oven.

GRILLED SWORDFISH KABOBS:

Thread swordfish cubes on 6 metal skewers.

Combine remaining ingredients except parsley in a small bowl and beat with
a fork until salt has dissolved. Set aside.

Place swordfish over a high beat source on grill. Grill for 5 to 7


minutes, turning occasionally. Remove and transfer the fish to a large
warm serving platter. Prick each cube with a fork in several places. Brush
olive oil-lemon mixture over fish cubes.

Spoon the Tomato Salsa over the grilled swordfish, garnish with the
parsley and serve.

Description:
"Tomato Salsa is very versatile and may be used in frittatas, as pizza
topping, a sauce for pasta and many other uses."
Source:
"Florida Tomato Committee"

- - - - - - - - - - - - - - - - - - -

Per serving: 385 Calories (kcal); 24g Total Fat; (55% calories from fat); 32g
Protein; 11g Carbohydrate; 59mg Cholesterol; 322mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 620 0 160 2478 0 0 0 2130706543 26093 0 3771 0 0 1468 0


797 0 3771

* Exported from MasterCook *

Grilled Turkey with Cilantro Salsa

Recipe By :Food Marketing Support Services. July 1995


Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Poultry
The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3-pound Butterball� Boneless Breast of Turkey
2 tablespoons vegetable oil
1 teaspoon garlic salt
1 teaspoon chili powder

SALSA
8 plum tomatoes -- seeded and chopped
6 green onions -- sliced
1/4 cup chopped cilantro
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon salt

Prepare grill for indirect method. Remove wrapper, but not string netting.
Brush turkey with oil. Combine garlic salt and chili powder; sprinkle over
turkey. Place turkey on grill. Cover grill and cook according to package
directions.

Combine tomatoes, onions, cilantro, pepper, olive oil, balsamic vinegar


and salt. Chill. Serve with sliced, grilled turkey.

Yield: 6 to 8 servings
Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 8g Total Fat; (28% calories from fat); 42g
Protein; 5g Carbohydrate; 106mg Cholesterol; 617mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Heartland Barbecued Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- bone-in or boneless, about 1-1/4 inches
thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 Dash hot pepper sauce

For sauce, mix all ingredients except pork chops together in a small bowl.
Place pork chops over direct heat above medium-hot coals.

Grill chops for about 4-5 minutes, until nicely browned on one side; turn
and brush liberally with sauce. Grill for 4-5 minutes more; turn and brush
with more sauce. Grill for a few minutes more, turning and brushing with
sauce. Discard any leftover sauce. Serve chops immediately.

Description:
"Get ready for a heartland barbecue by topping grilled pork chops with
a Midwestern favorite�traditional barbecue sauce updated with honey,
Worcestershire sauce and mustard."
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 13g Total Fat; (35% calories from fat); 25g
Protein; 28g Carbohydrate; 71mg Cholesterol; 355mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2
Other Carbohydrates

Nutr. Assoc. : 5810 85 0 0 0 0

* Exported from MasterCook *

Herb and Garlic Grilled Vegetable Platter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Kabobs Lawry's
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 zucchini -- thick sliced
OR
2 yellow squash -- thick sliced
1 small onion -- cut into wedges
12 mushroom caps or small Portabella mushroom -- cut into
wedges
1 Japanese eggplant -- thick sliced
Assorted chunks of bell peppers (red green
and yellow)
1 cup Lawry's Herb and Garlic Marinade with
Lemon Juice

In large resealable plastic bag, combine all ingredients and marinate in


refrigerator for 30 minutes or overnight. Either thread onto skewers or
place vegetables in grill basket to grill until tender. Or may cook in
skillet until browned and tender. Or may broil or oven roast at 450�F
until tender.

Description:
"A colorful array of vegetables arranged on a colorful platter looks
great on any buffet!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 88 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein;
18g Carbohydrate; 0mg Cholesterol; 1075mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Serving Ideas : PICNIC IDEA: A great recipe to take along as a picnic side dish,
to top a main dish salad or to wrap up in a tortilla as a vegetarian sandwich.

WRAP PARTY TIP: Wrap fillings can be made up ahead and refrigerated. When ready to
serve, allow vegetables to come to room temperature, place on buffet with
tortillas and let guests serve themselves.
Nutr. Assoc. : 0 0 0 0 4197 3234 2236 5885 0

* Exported from MasterCook *

Herbed Butterfly Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4 ounce boneless butterfly pork chops
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/2 teaspoon crumbled rosemary
1/2 teaspoon crumbled thyme
1/4 teaspoon black pepper

Brush chops with lemon juice. Combine remaining ingredients; mix well. Rub
herb mixture on both sides of chops. Grill or broil for 10-12 minutes,
turning occasionally.

Garnish with fresh herbs, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"

- - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 7g Total Fat; (39% calories from fat); 22g
Protein; 1g Carbohydrate; 67mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 5788 0 0 1286 1492 0

* Exported from MasterCook *

Herbed Marinated Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork loin chops -- about 1-inch thick
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons fresh parsley -- chopped
1 teaspoon fresh rosemary -- chopped
1 teaspoon fresh thyme -- chopped
1/2 teaspoon fresh sage -- chopped
1/4 teaspoon pepper
Additional fresh herbs (optional)
Vegetable kabobs (optional)

Brush chops with lemon juice. In a small bowl combine oil, herbs and
pepper; mix well.

Rub herb mixture on both sides of chops. Arrange in a baking dish; cover
and refrigerate 4 hours or overnight.

Place pork on grill, about 5 inches over slow coals. Grill 12-15 minutes,
turning once.

Garnish with fresh herbs and serve with vegetable kabobs, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 15g Total Fat; (59% calories from fat); 22g
Protein; 1g Carbohydrate; 35mg Cholesterol; 461mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0 2130706543 2130706543

* Exported from MasterCook *

Hoisin Turkey Wings & Drums

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 small turkey drumsticks
4 turkey wings -- discard tips
1/4 cup Hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon honey
2 teaspoons fresh ginger root -- grated
2 cloves garlic -- minced

Parboil wings and drumsticks for 30-40 minutes. Meat should be fully
cooked at this point. Check center of drum for doneness. Remove from pot
and cool in a shallow dish. (Reserve stock for soup, etc.)

In a small bowl, combine all sauce ingredients. Brush onto wings and drums
coating both sides of each piece. Marinate in refrigerator for 4 hours or
overnight if desired. Barbecue on greased grill on medium-low for 25-30
minutes, turning often.

Cuisine:
"Asian"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 1290 Calories (kcal); 55g Total Fat; (39% calories from fat); 175g
Protein; 13g Carbohydrate; 482mg Cholesterol; 1257mg Sodium
Food Exchanges: 0 Grain(Starch); 24 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 9312 0 0 0 0 0 0 0

* Exported from MasterCook *

Honey Apple Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce boneless loin chops, 1-inch thick
1 1/2 cups apple cider
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons honey
1 clove garlic -- minced
1/4 teaspoon pepper

Combine all ingredients, except pork chops; mix well. Place chops in a
shallow dish; pour marinade over chops. Cover and refrigerate 6-24 hours.
Prepare covered grill with drip pan in center, banked by medium-hot coals.
Grill chops for 20-25 minutes, turning once, and basting occasionally with
marinade.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 253 Calories (kcal); 10g Total Fat; (34% calories from fat); 20g
Protein; 23g Carbohydrate; 40mg Cholesterol; 1670mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 887 0 0 0 0 0 0

* Exported from MasterCook *

Honey Barbecue Baste

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic -- minced
1 8-ounce can tomato sauce
1/3 cup honey
3 tablespoons vinegar
2 tablespoons dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir until onion is tender. Add remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over
grilled chicken, pork, spareribs, salmon or hamburgers.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 Cup"
T(Simmer time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); 2g Total Fat; (21% calories from fat); 1g
Protein; 20g Carbohydrate; 0mg Cholesterol; 408mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 20072


* Exported from MasterCook *

Honey Barbecued Glazed Salmon

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large onion -- sliced
1 cup dry white wine
1 cup tomato juice
1/2 cup ketchup
1/4 cup honey
1 tablespoon Worcestershire sauce
1/2 teaspoon chopped garlic
1/2 teaspoon chili powder
Salt and pepper -- to taste
4 4 ounce salmon steaks

Combine onion and white wine in large saucepan; bring to a boil over
medium-high heat. Add remaining ingredients except fish; mix well. Reduce
heat to medium. Cook 10 minutes, stirring frequently. Transfer barbecue
glaze to blender or food processor; process until smooth. Grill salmon
over medium-hot coals, basting with barbecue glaze, about 10 minutes per
inch thickness or until fish turns opaque and flakes easily when tested
with fork.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 352 Calories (kcal); 10g Total Fat; (27% calories from fat); 26g
Protein; 32g Carbohydrate; 70mg Cholesterol; 674mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1386

* Exported from MasterCook *

Honey Mustard Steaks with Grilled Onions

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 ounces boneless beef top loin steaks -- cut 1-inch thick
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon parsley -- chopped
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon coarse grind black pepper
1 large red onion -- 1/2-inch-thick slices

Combine mustard, parsley, honey, vinegar, water and pepper.

Place beef steaks and onion on grid over medium coals; brush both with
glaze.

Grill 9 to 12 minutes for rare (140�F) to medium (160�F), turning once and
brushing with glaze.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 432 Calories (kcal); 29g Total Fat; (60% calories from fat); 31g
Protein; 12g Carbohydrate; 104mg Cholesterol; 335mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat;
1/2 Other Carbohydrates

Serving Ideas : Mixed green salad with asparagus & baby yellow pear tomatoes.

NOTES : Recipe may also be prepared using beef rib eye steaks cut 1 inch
thick.
Nutr. Assoc. : 26142 20040 0 0 0 0 20072 0

* Exported from MasterCook *

Honey-Apple Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork loin chops -- about 1-inch thick
1 1/2 cups apple cider
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons honey
1 clove garlic -- minced
1/4 teaspoon pepper

Combine all ingredients, except pork chops; mix well. Place chops in a
shallow dish; pour marinade over chops. Cover and refrigerate overnight,
turning meat occasionally.

Remove pork chops from marinade. Place on grill approximately 6 inches


above medium coals. Grill for 10-15 minutes, turning and basting with
marinade frequently.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 244 Calories (kcal); 8g Total Fat; (30% calories from fat); 20g
Protein; 23g Carbohydrate; 41mg Cholesterol; 1074mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 0 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 9116 0 0 0 0 0 0

* Exported from MasterCook *

Honey-Garlic Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless center pork loin chops (1 1/4 to
1 1/2 inch thick)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic -- minced

Combine all ingredients except pork; pour over chops in heavy plastic bag;
seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in
center, banked by medium-hot coals. Remove chops from marinade; reserve
marinade. Grill chops 16-18 minutes, turning once and basting occasionally
with reserved marinade. Or broil chops 5 inches from heat source for 13-18
minutes, turning once.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -
Per serving: 239 Calories (kcal); 10g Total Fat; (36% calories from fat); 20g
Protein; 20g Carbohydrate; 40mg Cholesterol; 1146mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1 Other Carbohydrates

Nutr. Assoc. : 900887 0 0 0 0 0

* Exported from MasterCook *

Honey-Garlic Grilled Chops

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- about 1-inch thick
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic -- minced

Combine marinade ingredients and pour over chops in heavy plastic bag,
seal. Refrigerate 4-24 hours. Prepare covered grill with drip pan in
center banked by medium-hot coals.

Remove chops from marinade, reserve marinade. Grill chops 12-15 minutes,
turning once and basting occasionally with reserved marinade. Discard
remaining marinade.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 7g Total Fat; (25% calories from fat); 22g
Protein; 20g Carbohydrate; 67mg Cholesterol; 568mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 5788 0 0 0 0 0

* Exported from MasterCook *

Honey-Grilled Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes The National Honey Board
Vegetables

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 small red potatoes -- halved
1/4 cup honey
3 tablespoons dry white wine
1 clove garlic -- minced
1 teaspoon crushed dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 zucchini -- halved lengthwise
1 medium eggplant -- cut into 1/2-inch-thick slices
1 green bell pepper -- halved
1 red bell pepper -- halved
1 large onion -- cut into wedges

Cover potatoes with water in large saucepan. Bring to a boil over


medium-high heat. Cook 5 minutes; drain. Combine honey, wine, garlic,
thyme, salt and pepper in small bowl; mix well. Place potatoes and
remaining vegetables on oiled barbecue grill over hot coals. Grill 20 to
25 minutes, turning and brushing with honey mixture every 7 to 8 minutes.

Conventional Oven Directions: Toss vegetables with honey mixture. Bake,


uncovered, at 400�F 25 minutes or until tender, stirring every 8 to 10
minutes to prevent burning.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 1g Total Fat; (1% calories from fat); 8g
Protein; 75g Carbohydrate; 0mg Cholesterol; 290mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4716 731 0 0 3159 0 0 0 0 0 0 0

* Exported from MasterCook *

Honey-Lime Chops with Melon

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless loin roast -- sliced into 4 equal pieces
1/2 cup melon (cantaloupe or honeydew) -- pur�ed
2 tablespoons honey
1/4 cup lime juice
2 tablespoons butter
1/8 teaspoon curry powder
3 ounces cream cheese -- softened
2 tablespoons milk (2 to 4 tablespoons)
4 1/2-inch thick slices cantaloupe or
honeydew -- peeled

In small saucepan, combine pur�ed melon, honey, lime juice, butter and
curry powder.

Stir over medium heat until butter is melted. Remove from heat. Brush chop
surfaces with sauce. Beat together cream cheese, milk, and some of the
sauce until smooth and of desired consistency. Set aside.

In a covered grill, over indirect heat, grill chops, basting often with
sauce and turning once, about 15 minutes. Transfer to serving platter and
keep warm. Brush melon slices with remaining basting sauce and grill
directly over coals, about 2 minutes on each side.

To serve, place a chop on a slice of melon, garnish with a dollop of cream


cheese mixture and dust lightly with nutmeg.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 349 Calories (kcal); 22g Total Fat; (52% calories from fat); 25g
Protein; 19g Carbohydrate; 75mg Cholesterol; 600mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 888 245 0 0 0 0 0 4138 26363

* Exported from MasterCook *

Honey-Lime Glazed Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalape�o pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3
pounds)

Combine all ingredients except chicken in small bowl until well blended.
Place chicken in shallow baking dish; pour half of marinade over chicken.
Cover and refrigerate 2 hours or overnight. Reserve remaining marinade.
Grill chicken over medium-hot coals about 15 minutes, turning and basting
with reserved marinade, or until chicken is no longer pink in center.
Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed
Chicken (see recipe), if desired.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 340 Calories (kcal); 13g Total Fat; (35% calories from fat); 31g
Protein; 24g Carbohydrate; 93mg Cholesterol; 264mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 822 0 0 20198 0 324

* Exported from MasterCook *

Honey-Lime Salmon Kabobs

Recipe By :Steve Aberle, Girdwood, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Kabobs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Alaska salmon fillets or steaks (up to
1-1/2 pounds) -- skinned and boned
1/2 cup vegetable oil
1 large lime -- juice only
2 teaspoons grated lime zest
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper -- cut in 1 1/2" pieces
1 green bell pepper -- cut in 1 1/2" pieces
12 large mushrooms
1 medium onion -- cut in 1 1/2" pieces
1 zucchini -- cut in 1/2" slices

Cut salmon into 1-1/2 inch squares.

Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt
and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate
salmon cubes in remaining mixture for 1 hour, turning occasionally.
Skewer salmon and vegetables alternately on heat-proof skewers. Grill on
oiled, heated grill, about 5 minutes per side, basting with reserved
marinade. Do not overcook.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 459 Calories (kcal); 32g Total Fat; (60% calories from fat); 25g
Protein; 21g Carbohydrate; 59mg Cholesterol; 350mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 3404 0 0 3953 0 26108 20083 0 0 0 0 26405 0 0

* Exported from MasterCook *

Hoppin' Haba�ero and Honey Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
1 12-ounce can beer
3 tablespoons honey
1 tablespoon hot haba�ero pepper sauce
1 clove garlic -- minced
1 bay leaf

For marinade, in a small saucepan combine beer, honey, pepper sauce,


garlic and bay leaf. Bring to boiling; reduce heat. Cover and simmer for
15 minutes. Remove and discard bay leaf.

Place chops in a 1-gallon self-sealing plastic bag; pour marinade over


chops, seal bag and refrigerate for 2 hours. Drain chops, discarding
marinade. Place chops on a kettle-style grill directly over medium-hot
coals, lower grill hood and grill chops for 4-5 minutes. Turn chops and
grill for 4-5 minutes more or until chops are just done.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 10g Total Fat; (38% calories from fat); 19g
Protein; 17g Carbohydrate; 40mg Cholesterol; 728mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 887 0 0 3726 0 0

* Exported from MasterCook *

Hot 'n Spicy Turkey Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Burgers/Sandwiches
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
1/3 cup quick-cooking oats

SAUCE
1/2 cup ketchup
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1/4 teaspoon crushed chilies (1/4-1/2 teaspoon)
1/4 teaspoon Tabasco sauce
1/4 teaspoon ground pepper

In a small bowl, mix all sauce ingredients together. Set aside.

Combine turkey and oats in a large bowl. Add one-half the sauce and mix
thoroughly.

Form mixture into four patties. Grill on preheated barbecue at medium-high


for 5-7 minutes per side. Baste with remaining sauce after burgers have
been turned.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 225 Calories (kcal); 9g Total Fat; (33% calories from fat); 25g
Protein; 14g Carbohydrate; 73mg Cholesterol; 476mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 5686 0 0 0 0 0 0 0 2612 0 0

* Exported from MasterCook *

Hot and Spicy Spareribs

Recipe By :
Serving Size : 3 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds rack pork spareribs
2 tablespoons butter or margarine
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 15-ounce can tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper

Melt butter in a large skillet over low heat; add onion and garlic, and
saut� until tender.

Add remaining ingredients, except ribs, and bring to a boil. Reduce heat,
and simmer for 20 minutes, stirring occasionally.

Build a banked fire bed in a covered grill. Place ribs on grill over
indirect heat; close grill hood. Roast for 1 1/2 hours and then begin
basting with sauce every ten minutes, for 30 more minutes. Remove ribs
from grill and serve, cutting into serving-size portions. If desired,
serve any remaining sauce on the side, bringing it to a boil and boiling
gently for 5 minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 1057 Calories (kcal); 63g Total Fat; (52% calories from fat); 58g
Protein; 68g Carbohydrate; 187mg Cholesterol; 1270mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 8 Fat;
3 1/2 Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 0 0 20142 0 0 0

* Exported from MasterCook *


Idaho� Potato & Salmon Shish-Kebab

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood Kabobs
The Idaho Potato Commission

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium Idaho� Potatoes -- well scrubbed
1 1/2 pounds salmon fillet -- cut in 1 1/2-inch chunks
3 medium onions -- peeled, quartered and separated into slices
3 medium green bell peppers -- seeded and cut into 1 1/2 pieces
6 slices (1/2 inch) fresh pineapple -- cored and cut into quarters
1 cup Italian dressing or vinaigrette
1/2 cup barbecue sauce
6 lime wedges for garnish
12 skewers

Slice potatoes crosswise into 1/2-inch round slices. Cook potato slices in
a large pot of boiling water until crisp-tender, about 6 minutes. Drain;
cool.

On each of 12 skewers, thread ingredients in the following order: a pepper


to secure food, potato, pineapple, pepper, onion, salmon and another
onion. Repeat, beginning with potato, until each skewer holds about eight
inches of ingredients. End each skewer with pepper to secure. Continue
with remaining skewers.

Place skewers in a 13 � 9-inch pan and drizzle Italian dressing over them.
Cover with plastic wrap and let marinate in the refrigerator for at least
1 hour, or until time to grill. Prepare grill.

When grill is ready, lightly oil the grill tray to prevent kebabs from
sticking. Grill kebabs, turning and basting often with barbecue sauce,
about 6 - 7 minutes or until brown. Serve kebabs with lime wedge garnish.

Source:
"The Idaho Potato Commission"
S(Internet address):
"http://www.famouspotatoes.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 704 Calories (kcal); 28g Total Fat; (33% calories from fat); 29g
Protein; 94g Carbohydrate; 59mg Cholesterol; 261mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 4 Fruit; 4 Fat;
0 Other Carbohydrates

NOTES : If using wooden skewers soak in water for at least an hour so they
don't scorch
Nutr. Assoc. : 3740 0 0 0 20153 5456 0 3952 4936 0

* Exported from MasterCook *


Indian Tandoori Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 slabs pork spareribs
2 8-ounce cartons plain yogurt
2 cloves garlic -- crushed
3 tablespoons grated ginger root
2 jalape�o peppers -- seeded
1/2 cup fresh cilantro leaves
1 tablespoon ground cumin
Red food coloring

Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender


container; pur�e.

Add a few drops of red food coloring. Place ribs in large plastic bag,
coat with marinade, seal bag and refrigerate overnight. Build medium-hot
banked fire in kettle-style grill. Drain ribs from marinade and place over
drip pan; close grill hood and grill for 1 1/2 hours, until ribs are
tender.

Cuisine:
"Indian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 119 Calories (kcal); 7g Total Fat; (50% calories from fat); 7g
Protein; 8g Carbohydrate; 23mg Cholesterol; 67mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 9128 0 0 0 26360 0 0 0

* Exported from MasterCook *

Indonesian-Style Salmon Grille

Recipe By :Suzanne Abraham, Kodiak, Alaska


Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces beer
1/2 cup orange marmalade
1/2 cup soy sauce
3 tablespoons sugar
2 tablespoons oil
2 teaspoons minced garlic
1 teaspoon ground ginger
2 green onions -- sliced
2 1/2 pounds Alaska salmon fillet or steaks

Blend together all ingredients except green onions and salmon. Place
salmon in shallow baking dish; pour marinade over. Cover and refrigerate
at least one hour.

Remove from marinade and transfer salmon to sheet of heavy-duty foil cut
about 2 inches larger than fish all around; bend edges up to make lip
around fish. Sprinkle green onions over salmon. Cook salmon on hot grill,
but not directly over heat source (coals or gas). Cover grill and open
vents. Cook about 20 to 30 minutes, until fish is opaque and flakes
easily.

Cuisine:
"Indonesian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 378 Calories (kcal); 11g Total Fat; (27% calories from fat); 39g
Protein; 28g Carbohydrate; 98mg Cholesterol; 1516mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates

NOTES : Also great with Alaska halibut!

Over 130 recipes were entered in ASMI's first fishermen's recipe


contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 0 0 0 0 0 0 0 3585 3404 0 0

* Exported from MasterCook *

Italian Burger

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork (about 80% lean)
1 teaspoon ground black pepper
1/4 teaspoon salt
1 clove garlic -- crushed
1 teaspoon fennel seed -- crushed
2 teaspoons red wine
2 teaspoons olive oil

Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 277 Calories (kcal); 22g Total Fat; (72% calories from fat); 18g
Protein; 1g Carbohydrate; 66mg Cholesterol; 201mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 0 0 0 0 0 0

* Exported from MasterCook *

Italian Pork Sandwiches

Recipe By :
Serving Size : 4 Preparation Time :0:05
Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork -- cut into 3/4" cubes
1 8 ounce bottle low-calorie Italian dressing (purchased)
4 French-style rolls -- split and toasted

In self-sealing plastic bag, marinate pork cubes in dressing,


refrigerated, overnight (6-24 hours). Discard dressing and thread pork
cubes onto barbecue skewers. (Note: If using wooden skewers, soak skewers
in water for an hour before using to prevent burning.) Grill or broil,
about four inches from heat, for 8-10 minutes, turning to brown all sides.
Place cubes inside rolls and serve with purchased marinated roasted
peppers, if desired.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 11g Total Fat; (33% calories from fat); 27g
Protein; 22g Carbohydrate; 77mg Cholesterol; 734mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1169 757 3327

* Exported from MasterCook *

Italian Sausage and Pepper Heroes

Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds sweet or hot Italian sausage links (16
links)
4 red bell peppers -- stemmed, seeded and sliced into 1/4"
strips
4 green bell peppers -- stemmed, seeded and sliced into 1/4"
strips
2 tablespoons olive oil
6 large sweet onions -- peeled and thinly sliced
6 cloves garlic -- crushed
Salt -- to taste
Ground black pepper -- to taste
16 hero rolls -- sliced lengthwise toasted, if desired

Grill sausages over hot coals, turning occasionally, until done, about 10
minutes total. Remove from grill and keep warm.

Meanwhile, in large skillet, saut� peppers in the olive oil until


softened, about 5 minutes. Add the onions and garlic, season with salt and
pepper and continue cooking, stirring frequently, until vegetables are
lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat
to serve or serve at room temperature.

Place sausage links in hero rolls, generously add saut�ed pepper mixture
to each sandwich.

Cuisine:
"Italian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -

Per serving: 831 Calories (kcal); 41g Total Fat; (45% calories from fat); 29g
Protein; 83g Carbohydrate; 86mg Cholesterol; 1594mg Sodium
Food Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 759 0 0 0 0 0 0 0 26391 0

* Exported from MasterCook *

Javanese Pork Sat�

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
2 tablespoons peanut butter
1/2 cup minced onion
1 clove garlic -- minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 Dash hot pepper sauce
1 tablespoon vegetable oil

Cut pork into 1/2-inch cubes. Blend remaining ingredients together (a


blender does this well). Marinate pork in mixture for 10 minutes. Thread
pork on skewers (if using bamboo skewers, soak in water for one hour to
prevent burning). Grill or broil for 10-12 minutes, turning occasionally,
until done. Serve with hot cooked rice, if desired.

Cuisine:
"Javanese"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 15g Total Fat; (49% calories from fat); 26g
Protein; 7g Carbohydrate; 73mg Cholesterol; 614mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Jerk Ribs

Recipe By :
Serving Size : 10 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pork back ribs
2 tablespoons dried minced onion
1 tablespoon onion powder
4 teaspoons ground thyme
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne

In a small jar with tight-fitting lid, shake together all dry ingredients
until well-blended.

Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat
in covered grill, turning occasionally, until ribs are very tender, about
1 1/2 hours (OR roast ribs on rack in shallow pan in 350�F oven for 1 1/2
hours). Cut into 1- or 2-rib portions to serve.

Cuisine:
"Caribbean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 13g Total Fat; (70% calories from fat); 9g
Protein; 4g Carbohydrate; 46mg Cholesterol; 470mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4547 3132 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Joe's Blackened 'n Grilled Alaska Seafood

Recipe By :Recipe by Alaska Fisherman Joseph R. Brunner, Homer, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon blackened Cajun seasoning mix
OR
1 teaspoon Cajun seasoning mix
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup olive or canola oil
4 4-ounce Alaska salmon, halibut steaks or steaks (4
to 6 ounces each)

Blend all seasonings with oil and pour into gallon size zip-lock plastic
bag. Add salmon, turning over to coat on all sides. Refrigerate salmon
while heating grill.

Heat heavy duty skillet or range top. Sear seafood, about 15 to 30 seconds
on each side. Remove to platter. Transfer seafood to oiled hot grill. Turn
once, basting with remaining marinade; cook about 6 to 12 minutes per inch
of thickness. Do not overcook.

Cuisine:
"Cajun"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 374 Calories (kcal); 31g Total Fat; (74% calories from fat); 23g
Protein; 1g Carbohydrate; 59mg Cholesterol; 386mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 2130706543 0 2419 0 0 0 0 986 4817 0

* Exported from MasterCook *

Jumping Jacques Jalape�o Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Burgers/Sandwiches
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalape�o nacho slices -- chopped
1 small onion (approximately 4 tablespoons) -- diced
1 clove garlic -- crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese -- shredded

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin
patties.

Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalape�o


Nacho Slices and 2 tablespoons cheese.

Top with remaining 4 patties, press edges to seal in toppings.

Grill over medium coals for 12 minutes. Turn once after 7 minutes.

Description:
"This burger can stand alone or be eaten with lettuce and tomato.
Spread bun with or dip in extra Salsa."
Cuisine:
"Mexican"
Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 432 Calories (kcal); 36g Total Fat; (75% calories from fat); 23g
Protein; 4g Carbohydrate; 115mg Cholesterol; 494mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve on your favorite bun. This burger can stand alone or be
eaten with lettuce and tomato. Spread bun with or dip in extra salsa.

Nutr. Assoc. : 0 0 0 0 760 26410 0 1325 0

* Exported from MasterCook *

Latin American Rub

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
2 tablespoons brown sugar
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons ground black pepper

Place all ingredients in a jar with a tight-fitting lid; shake well to


blend seasonings thoroughly. Store covered at room temperature.

Makes about 1 cup (enough to coat 2 slabs of pork back ribs).

Description:
"Use for seasoning pork chops, ribs or roasts before grilling."
Cuisine:
"Latin American"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
Yield:
"1 Cup"

- - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); 1g Total Fat; (27% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 822mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Lemon-Herbed Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dishes
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
16 ounces boneless beef top loin steaks
(approximately 1 pound) -- cut 1 inch thick
Salt

SEASONINGS
1 large garlic clove -- crushed
1 teaspoon lemon peel -- grated
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

In small bowl, combine seasoning ingredients; press into both sides of


beef steaks.

Place steaks on grid over medium ash-covered coals. Grill uncovered 16 to


18 minutes for medium rare to medium doneness, turning occasionally.

Trim fat from steaks. Carve steaks crosswise into thick slices; season
with salt, as desired.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 253 Calories (kcal); 19g Total Fat; (67% calories from fat); 20g
Protein; 1g Carbohydrate; 69mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with vegetables.

Nutr. Assoc. : 26142 0 0 0 0 0 3159 1091

* Exported from MasterCook *

Lemon-Herbed Steak and Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless beef top loin steaks -- cut 1 inch thick
2 tablespoons butter -- melted
1 tablespoon fresh lemon juice
Salt
1 package Green Giant American Mixtures Heartland
Style Frozen Vegetables

SEASONINGS
2 large cloves garlic -- minced
2 teaspoons lemon peel -- grated
1 teaspoon dried thyme leaves
1/4 teaspoon pepper

In small bowl, combine seasoning ingredients; mix well. Remove 1


tablespoon seasoning; press evenly into both sides of beef steaks. Stir
butter, lemon juice and 1/4 teaspoon salt into remaining seasoning in
bowl; set aside.

Place steaks on grid over medium ash-covered coals. Grill 16 to 18 minutes


for medium-rare to medium doneness, turning occasionally.

Meanwhile prepare vegetables according to package directions. Combine


vegetables and reserved butter mixture; toss to coat.

Trim fat from steaks. Carve steaks crosswise into thick slices; season
with salt, as desired.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"
Start to Finish Time:
"0:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 336 Calories (kcal); 25g Total Fat; (65% calories from fat); 21g
Protein; 7g Carbohydrate; 85mg Cholesterol; 135mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with vegetables.

Nutr. Assoc. : 26142 0 0 0 912 0 0 0 0 3159 0

* Exported from MasterCook *

Lime Marinated Pork

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
MARINADE
1/2 cup fresh lime juice
2 tablespoons vegetable oil
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1 pound pork shoulder, country style

Combine marinade ingredients. Reserve 1/4 cup. Place pork in zipper lock
bag. Add remaining marinade; seal and chill 2-4 hours, turning bag over
once.

Prepare grill for medium-direct heat. Spray grid with cooking spray. Drain
and discard marinade from pork. Place pork on grid, grill covered 6
minutes per side. Brush pork with reserved marinade; grill 3 more minutes
per side or until pork reaches an internal temperature of 160�F.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"
- - - - - - - - - - - - - - - - - - -

Per serving: 380 Calories (kcal); 31g Total Fat; (72% calories from fat); 17g
Protein; 10g Carbohydrate; 66mg Cholesterol; 380mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1/2
Other Carbohydrates

NOTES : Preparation: Grill


Nutr. Assoc. : 0 0 0 0 0 0 0 906

* Exported from MasterCook *

Mackerel Kebabs with Sea Parsley� Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Kabobs
Main Dishes Ocean Produce International

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound mackerel fillets
3 tablespoons chopped Sea Parsley�
12 cherry tomatoes
8 pitted black olives
Finely grated rind and juice of 1 lemon
Salt and black pepper

Cut the fish into 1 1/2 inch chunks and place in a bowl with half the
lemon rind and juice, half of the Sea Parsley�, and some seasoning. Cover
the bowl and leave to marinate for 30 minutes.

Thread the chunks of fish on to 8 long wooden or metal skewers,


alternating them with the cherry tomatoes and olives. Cook the kebabs over
a hot grill for 3-4 minutes, turning the kebabs occasionally, until the
fish is cooked.

Mix the remaining lemon rind and juice with the remaining Sea Parsley� in
a small bowl, then season to taste with salt and pepper. Spoon the
dressing over the kebabs and serve hot with plain boiled rice or noodles
and a leafy salad.

Source:
"Ocean Produce International"
S(Internet address):
"http://www.oceanproduce.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 3g Total Fat; (22% calories from fat); 23g
Protein; 3g Carbohydrate; 60mg Cholesterol; 261mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 524 0 0 0 0

* Exported from MasterCook *

Maple-Mustard-Glazed Spareribs

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dishes Nat. Pork Producers Council
Pork Ribs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds pork spareribs
1/2 teaspoon salt
1/2 teaspoon mixed pickling spice
1 small onion -- coarsely chopped
2 teaspoons vegetable oil
1/2 cup maple-flavored syrup
1/4 cup vinegar
2 tablespoons water
1 tablespoon Dijon-style mustard
Dash salt
1/4 teaspoon freshly ground pepper

Sprinkle spareribs with the 1/2 teaspoon salt. Tie pickling spice in
several thicknesses cheesecloth to make a bouquet garni; set aside.

For glaze, in a saucepan cook onion in hot oil till tender. Add the
bouquet garni. Stir in syrup, vinegar, water, mustard, dash salt and
pepper; simmer 20 minutes. Discard bouquet garni.

Make a foil drip pan, if desired; arrange slow coals on both sides of drip
pan. Place ribs on grill; lower the grill hood. Grill ribs about 1 1/2
hours, turning once. During cooking, brush the ribs occasionally with
glaze.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 858 Calories (kcal); 57g Total Fat; (59% calories from fat); 55g
Protein; 30g Carbohydrate; 166mg Cholesterol; 518mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2
Fat; 2 Other Carbohydrates

Nutr. Assoc. : 9128 0 4470 0 0 866 0 0 0 0 0

* Exported from MasterCook *


Margarita Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour Trim & Tender Pork tenderloin -- cut into 1-inch
cubes
1 cup margarita mix
OR
1 cup lime juice
AND
4 teaspoons sugar
AND
1/2 teaspoon salt
1 teaspoon ground coriander
1 clove garlic -- minced
1 large green or red pepper -- cut into 8 pieces
2 ears corn -- cut into 8 pieces
2 tablespoons butter -- softened
2 teaspoons lime juice
1/8 teaspoon sugar
1 tablespoon minced parsley

Combine margarita mix, coriander, and garlic. Place pork cubes in heavy
plastic bag; pour marinade over to cover. Marinate for at least 30
minutes. Blend together well the butter, lime juice, sugar, and parsley;
set aside. Thread pork cubes onto skewers, alternating with pieces of corn
and pepper. (If using bamboo skewers, soak in water 20-30 minutes before
using.) Grill over hot coals, basting with butter mixture, for 10-15
minutes, turning frequently.

Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 10g Total Fat; (31% calories from fat); 26g
Protein; 26g Carbohydrate; 71mg Cholesterol; 137mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;
1 Other Carbohydrates

NOTES : Preparation: Grill


Nutr. Assoc. : 0 5691 0 2130706543 0 2130706543 0 2130706543 0 0 2236 0 0
0 0 0

* Exported from MasterCook *


Marinated Pork Chops with Whiskey Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
1 6-ounce can frozen apple juice concentrate -- thawed
1/3 cup whiskey
1/4 cup olive oil
1 tablespoon molasses
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic salt
2 teaspoons coarsely ground black pepper
1 teaspoon fennel seed -- crushed
1 tablespoon cold water
1 teaspoon cornstarch

For marinade, in a small bowl combine apple juice concentrate, whiskey,


olive oil, molasses, cumin, coriander and garlic salt. Place chops in a
1-gallon self-sealing plastic bag; pour marinade over chops; seal bag.
Marinate in refrigerator for 8 hours or overnight. Drain chops, reserving
marinade. In a small bowl combine ground pepper and fennel seed. Press the
pepper mixture onto both sides of the chops. Place chops on a kettle-style
grill directly over medium-hot coals, lower grill hood and grill for 4-5
minutes, turn chops and grill for 4-5 minutes more, until just done.
Meanwhile, strain the reserved marinade. In a small saucepan bring
marinade to boiling. Combine water and cornstarch; stir into mixture in
saucepan and cook over medium heat, stirring constantly, until sauce
thickens. Serve sauce with chops.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 417 Calories (kcal); 24g Total Fat; (55% calories from fat); 20g
Protein; 23g Carbohydrate; 40mg Cholesterol; 901mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 887 2061 0 0 0 0 0 0 20072 0 0 0

* Exported from MasterCook *

Marinated Turkey Medallions

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Kabobs Main Dishes
Poultry The Butterball Turkey Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons olive oil
1/3 cup white balsamic vinegar
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
3/4 teaspoon garlic salt
1/2 teaspoon coarse ground black pepper
1 1.25 pound package Butterball� 99% Fat Free Fresh Turkey
Breast Medallions

In small bowl, whisk together oil, vinegar, cheese, Italian seasoning,


garlic salt and pepper. Pour marinade into plastic bag. Add medallions,
close bag and work marinade around turkey. Refrigerate and let stand 15 to
30 minutes. Heat broiler or prepare outdoor grill for direct heat cooking.
Thread medallions on metal skewers. Cook 18 to 20 minutes, turning once or
twice, until turkey reaches 170�F.

Source:
"The Butterball Turkey Company"
S(Internet address):
"http://www.butterball.com/"
Copyright:
"� 1998 Butterball Turkey Company"

- - - - - - - - - - - - - - - - - - -

Per serving: 220 Calories (kcal); 10g Total Fat; (42% calories from fat); 29g
Protein; 2g Carbohydrate; 74mg Cholesterol; 438mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 5554 0 0 0 161 27022 0

* Exported from MasterCook *

Mediterranean Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin (or 4 boneless pork
chops)
1 6-ounce jar marinated artichoke hearts
1 sweet red bell pepper -- seeded and cut into 1 inch
squares
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons ground black pepper

Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag.
Drain artichoke hearts, reserving marinade; set artichoke hearts and bell
pepper squares aside.

Add reserved marinade with remaining ingredients to bag; mix well and seal
bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate
overnight). Prepare medium-hot coals in covered grill; skewer* pork,
artichoke hearts and pepper squares; grill for 15 minutes, just until done
and nicely browned.

Cuisine:
"Mediterranean"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 7g Total Fat; (36% calories from fat); 22g
Protein; 7g Carbohydrate; 51mg Cholesterol; 211mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *If using bamboo skewers, soak in water for one hour before using.
Nutr. Assoc. : 26384 0 4695 0 0 0 0

* Exported from MasterCook *

Melissa's Marinated Vegetable and Tempeh Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indiana Soybean Board Kabobs
Main Dishes Vegetarian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup tamari
1/4 cup tarragon vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon fresh basil
OR
1 teaspoon dried basil
1 tablespoon fresh thyme
OR
1 teaspoon dried thyme
1 tablespoon fresh cilantro
OR
1 teaspoon dried cilantro
2 cloves garlic -- crushed
1/8 teaspoon black pepper
8 ounces tempeh -- cut into 8 cubes
1 red pepper -- cut into 1/2-inch strips
1 green pepper -- cut into 1/2-inch strips
1 medium onion -- quartered
1 small zucchini -- sliced 1/2-inch thick
1 yellow summer squash -- sliced 1/2-inch thick
12 medium mushrooms
8 cherry tomatoes

In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive
oil, basil, thyme, cilantro, garlic, and black pepper for a marinade;
shake well to mix. Place the tempeh cubes in a steamer or metal sieve over
boiling water and steam for 15 minutes.

In a large bowl, combine the red pepper, green pepper, onion, zucchini,
squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and
refrigerate for at least 1 hour.

On four skewers, alternate the vegetables and tempeh. Grill for 5-7
minutes, turning frequently and brushing with the marinade.

Serve the vegetables and tempeh either on or off the skewers.

Source:
"Indiana Soybean Board"
S(Internet address):
"http://www.soyfoods.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 12g Total Fat; (38% calories from fat); 16g
Protein; 27g Carbohydrate; 0mg Cholesterol; 1020mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1476 0 0 0 2130706543 0 0 2130706543 0 0 2130706543 0 383 0


0 0 0 0 0 0 26490 0 0

* Exported from MasterCook *

Mesquite Beef Skewers

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Beef Kabobs
Lawry's

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound top sirloin steak -- cut into chunks
1 12-ounce bottle Lawry's Mesquite Marinade with Lime Juice
Wooden skewers
1 green bell pepper -- cored, seeded and cut into 1/2-inch
pieces
1 red onion -- cut into chunks
16 mushroom caps

In resealable plastic bag, combine beef and 2/3 cup Marinade; seal and
shake to coat. Marinate in refrigerator for at least 30 minutes; discard
used marinade. On wooden skewers, thread beef, green pepper, red onion and
mushrooms. Grill or broil to desired doneness, turning once and basting
often with additional Marinade.

Makes about 16 skewers

Description:
"Just a few ingredients and you have all you need for a sensational
grill party!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 60 Calories (kcal); 1g Total Fat; (20% calories from fat); 7g
Protein; 5g Carbohydrate; 16mg Cholesterol; 447mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 5885 5619 0 0 0

* Exported from MasterCook *

Mexicali Pork Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Salads Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound pork tenderloin
1/2 cup nonfat Italian dressing
1 16-ounce can red kidney beans -- rinsed and drained
1/3 cup thinly sliced celery
1/4 cup salsa
1/4 cup frozen corn -- thawed
1/4 cup diced green pepper
1/4 teaspoon chili powder
1/2 16-ounce package garden salad mix (4 cups)
2 tomatoes -- cut into wedges
1/2 cup nonfat shredded Cheddar cheese

In zipper lock bag, place pork and Italian dressing; seal and chill 2
hours, turning bag over once. In large bowl, combine beans, celery, salsa,
corn, pepper and chili powder. Cover and chill. Prepare grill for
medium-direct heat. Spray cooking grid with nonstick cooking spray. Place
pork on grid, grilling for 25-30 minutes or until pork reaches an internal
temperature of 160�F. Turn pork occasionally to grill all sides. Remove
pork from grill, let stand, tented with foil for 10 minutes. Slice
tenderloin into 1/2 inch slices. Arrange bean mixture, pork slices,
tomatoes and cheese on salad greens. Serve with additional salsa, if
desired.

Cuisine:
"Mexican"
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 4g Total Fat; (12% calories from fat); 30g
Protein; 29g Carbohydrate; 58mg Cholesterol; 1058mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 3815 20195 0 0 3591 0 4165 0 0

* Exported from MasterCook *

Mushroom-Stuffed Pork Burgers

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 cup thinly sliced fresh mushrooms
1/4 cup thinly sliced green onion
1 clove garlic -- minced
2 teaspoons butter or margarine
1 1/2 pounds lean ground pork
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

In skillet, saut� mushrooms, onion and garlic in butter until tender,


about 2 minutes; set aside.

Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix
well. Shape into 12 patties, about 4 inches in diameter. Spoon mushrooms
mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top
with the remaining 6 patties; seal edges.

Place patties on grill about 6 inches over medium coals. Grill 10-15
minutes, turning once. Serve on buns, if desired.
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 315 Calories (kcal); 25g Total Fat; (73% calories from fat); 20g
Protein; 1g Carbohydrate; 85mg Cholesterol; 185mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 20063 20031 0 0 3623 0 0 0 0

* Exported from MasterCook *

Mustard-Bourbon Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Kabobs Main Dishes
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork -- cut into 3/4" cubes
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 tablespoons soy sauce

In self-sealing plastic bag, combine all ingredients and mix well.


Refrigerate overnight (6-24 hours). Remove pork from marinade and thread
pork cubes onto skewers. (Note: If using wooden skewers, soak skewers in
water for an hour before using to prevent burning.) Broil or grill kabobs
about four inches from heat source, turning occasionally, for 8-10
minutes, until nicely browned.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:50"

- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 9g Total Fat; (36% calories from fat); 23g
Protein; 11g Carbohydrate; 35mg Cholesterol; 1172mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0


* Exported from MasterCook *

New Delhi Dreaming Shrimp Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Olive Industry Fish/Seafood
Kabobs

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 dozen whole pitted California ripe olives
2 cups stir-fry sauce*
1 tablespoon curry powder
1 teaspoon liquid smoke**
36 large shrimp -- peeled
12 bamboo skewers (soaked in water)

Measure ripe olives and reserve. Mix next three ingredients in large bowl
or plastic bag. Add shrimp. Chill for at least two hours. Remove shrimp
from marinade, reserving all liquid. Intersperse four olives and three
shrimp on each presoaked skewer. Grill or broil kabobs over/under high
heat for 3 minutes. Turn over and continue cooking for 2 more minutes.
Baste frequently with remaining marinade.

Source:
"California Olive Industry"
S(Internet address):
"http://www.calolive.org/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 4g Total Fat; (22% calories from fat); 13g
Protein; 19g Carbohydrate; 65mg Cholesterol; 3211mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

NOTES : *House Of China & trade


**2 Colgin & trade
Nutr. Assoc. : 4281 560 0 3965 26456 2130706543

* Exported from MasterCook *

Nutty Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour pork tenderloin
2 tablespoons sugar
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup minced onion
2 cloves garlic -- crushed
1/8 teaspoon ground red pepper

DIPPING SAUCE
1 cup pineapple juice
2/3 cup peanut butter
2 cloves garlic
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper

Cut pork into 1/2" cubes. Combine remaining ingredients and pour over
pork; cover and refrigerate for one hour. Thread pork onto skewers and
grill 6" above a solid bed of glowing coals. Turn, basting with marinade,
until browned on all sides. Serve with hot cooked rice, if desired, and
Dipping Sauce.
____________________

DIPPING SAUCE: Combine thoroughly.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 531 Calories (kcal); 33g Total Fat; (52% calories from fat); 36g
Protein; 31g Carbohydrate; 56mg Cholesterol; 1026mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5
Fat; 1/2 Other Carbohydrates

NOTES : Preparation: Grill


Nutr. Assoc. : 1239 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3002

* Exported from MasterCook *

Nutty Pork Broil

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers/Snacks Kabobs
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 1" cubes
4 tablespoons peanut butter
2 tablespoons soy sauce
2 tablespoons ground coriander
2 teaspoons ground cumin
1 clove garlic -- minced
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 tablespoon vegetable oil
Spicy Dipping Sauce -- see recipe

Blend together peanut butter, soy sauce, coriander, cumin, garlic, chili
powder, lemon juice and oil. Rub paste into pork cubes. Cover, let
marinate at least 30 minutes (if marinating longer than 30 minutes,
refrigerate).

Thread cubes onto 4-6 skewers (if using bamboo skewers, soak for 20-30
minutes in water first). Grill over hot coals, or broil, about six inches
from heat, for 10-12 minutes, turning once. Serve with Spicy Dipping
Sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 16g Total Fat; (51% calories from fat); 29g
Protein; 5g Carbohydrate; 74mg Cholesterol; 652mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 414 0 0 0 0 0 0

* Exported from MasterCook *

Old West Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Burgers/Sandwiches
Lawry's

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground beef
OR
1 pound ground turkey
1 1-ounce package Lawry's Taco Spices and Seasonings
4 slices cheddar cheese
4 Kaiser, onion or hamburger buns

GARNISHES
Sliced onion
Tomatoes
Lettuce
Salsa

In bowl, combine meat and Taco Spices and Seasonings; shape into 4
patties. Grill or broil until no longer pink inside, about 8 to 10
minutes. Top each patty with cheese and place on open bun. Garnish with
onions, tomatoes, lettuce and salsa.

Description:
"When you want a great new taste in your burgers!"
Source:
"Lawry's"
S(Internet address):
"http://www.lawrys.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 420 Calories (kcal); 20g Total Fat; (42% calories from fat); 35g
Protein; 26g Carbohydrate; 103mg Cholesterol; 963mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2
Fat; 1/2 Other Carbohydrates

Serving Ideas : Menu Idea: Serve with baked beans and fresh fruit.

Nutr. Assoc. : 2130706543 0 5686 5242 26924 713 0 0 0 0 0

* Exported from MasterCook *

Orange Glazed Pork

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
GLAZE
1/4 cup reduced sodium chicken broth
1/4 cup orange marmalade
2 tablespoons sherry
2 tablespoons olive oil
1 teaspoon soy sauce
1/2 teaspoon dried marjoram leaves
1/2 teaspoon fresh lemon juice

1 pound Pork Shoulder Roast

In 1 1/2-quart saucepan, combine glaze ingredients. Heat over low heat


until marmalade is just melted. Reserve 1/2 cup glaze. Place pork in
zipper lock bag. Add remaining glaze; seal and chill 2 hours, turning bag
over once.

Prepare grill for medium-direct heat. Spray cooking grid with nonstick
cooking spray. Drain and discard glaze from pork. Place meat on grid,
grill covered 6 minutes per side. Brush with reserved glaze; grill 3 more
minutes per side or until pork reaches an internal temperature of 160�F.
Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 22g Total Fat; (60% calories from fat); 18g
Protein; 14g Carbohydrate; 41mg Cholesterol; 799mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 0 4017 0 0 0 0 875 0 1226 0

* Exported from MasterCook *

Orange Sesame Turkey Cutlets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 turkey breast cutlets or steaks
1/4 cup fresh orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon orange marmalade
2 teaspoons sesame oil
1/2 teaspoon fresh ginger root -- minced
1 teaspoon orange zest
1 clove garlic -- minced
1/8 teaspoon pepper
1 tablespoon sesame seeds (optional)

Combine all sauce ingredients except sesame seeds. Reserve 2 tablespoons


of sauce. Marinate turkey in remainder of sauce in refrigerator for 20-30
minutes.

Preheat barbecue to medium and lightly grease grill. Cook cutlets for 4-6
minutes per side.

Remove from heat, drizzle 1 teaspoon of reserved sauce on each cutlet and
sprinkle with sesame seeds. Serve immediately.

Cuisine:
"Asian"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -
Per serving: 938 Calories (kcal); 8g Total Fat; (8% calories from fat); 192g
Protein; 11g Carbohydrate; 484mg Cholesterol; 643mg Sodium
Food Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 27022 0 0 0 0 0 0 0 0 0 1357

* Exported from MasterCook *

Orange-Ginger Pork Roast

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork loin roast -- rolled and tied
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon white pepper -- ground
1/2 teaspoon dry ginger
Ginger Glaze -- see recipe

In small bowl combine mustard, salt, pepper and ginger; rub mixture into
roast. Place roast on grill over foil drip pan. Close grill hood. Grill
over slow coals 1 to 1 1/2 hours, until meat thermometer reads 155-160�F,
brushing with glaze every 10 minutes during the last 30 minutes of
grilling time. Let roast stand 10 minutes before carving.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:30"

- - - - - - - - - - - - - - - - - - -

Per serving: 357 Calories (kcal); 7g Total Fat; (19% calories from fat); 26g
Protein; 43g Carbohydrate; 73mg Cholesterol; 2531mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 2 1/2
Other Carbohydrates

Nutr. Assoc. : 2311 0 0 0 631 0

* Exported from MasterCook *

Ginger Glaze

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauce/ Baste/ Gravy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons grated ginger root
4 tablespoons garlic -- minced
2 cups sugar
3/4 cup dry sherry
1 cup ketchup
1 1/2 cups soy sauce

In a large saucepan, mix together grated ginger, minced garlic, sugar, dry
sherry, ketchup and soy sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); trace Total Fat; (0% calories from fat); 3g
Protein; 52g Carbohydrate; 0mg Cholesterol; 2756mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 3 Other
Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Orange-Glazed Pork Roast

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 pounds bone-in pork loin roast
1 tablespoon dry mustard
Salt
Freshly ground pepper
3 ounces frozen orange juice concentrate -- thawed (1/2 can)
1/2 cup honey
2 tablespoons steak sauce
1 orange -- sliced (optional)

Rub dry mustard into roast and sprinkle with salt and freshly ground
pepper.

Make a drip pan of aluminum foil about 1 1/2 inches deep and extending
about 3 inches on each side of roast; place under roast. Insert meat
thermometer into thickest part of roast. Place on grill about 6 inches
above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until
meat thermometer registers 150�F.
Combine orange juice concentrate, honey and steak sauce in a small
saucepan. Heat until bubbly, and brush on roast. Grill an additional 20
minutes or until meat thermometer registers 160�F, basting often with
sauce. Let roast stand for 10-15 minutes before carving to allow juices to
set. Garnish with orange slices, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 8g Total Fat; (28% calories from fat); 29g
Protein; 16g Carbohydrate; 71mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4575 0 0 0 0 0 0 0

* Exported from MasterCook *

Orange-Marinated Pork Sandwiches with Apricot Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Burgers/Sandwiches Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin

SAUCE
1/2 cup apricot or mango chutney
2 tablespoons Madeira wine
1 1/2 teaspoons mustard
1 clove garlic -- finely chopped
1/4 teaspoon black pepper

MARINADE
1/2 cup orange juice
1/4 cup Madeira wine
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated ginger root
4 bread slices -- 1 inch thick
4 green onions -- chopped
3 tablespoons chopped cilantro

In a small bowl, combine sauce ingredients. Cover and refrigerate until


needed.

Place pork loin in a shallow dish. In a small bowl, combine marinade


ingredients and pour over pork; turn to coat. Cover and refrigerate 8-24
hours.

Remove pork from marinade. Grill or roast in oven at 350�F for 45 minutes,
or until meat thermometer registers 160�F, basting occasionally with
marinade. Let stand 5-10 minutes. Thinly slice pork and place on toasted
bread. Top with sauce. Sprinkle with onion and cilantro.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 380 Calories (kcal); 8g Total Fat; (19% calories from fat); 33g
Protein; 37g Carbohydrate; 86mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 0
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 5809 0 0 382 4080 0 0 0 0 0 0 4080 0 0 0 0 0

* Exported from MasterCook *

Orchard Harvest Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 wooden (soak in water before using) or
metal skewers
1 pound pork loin -- cut into 3/4-inch cubes
1/2 cup cherry preserves
2 teaspoons Dijon-style mustard
1/3 cup white vinegar

Divide pork cubes evenly and place on skewers. Preheat broiler with rack
set at highest position. Broil cubes until golden brown on all sides.
Transfer to baking dish.

Change oven setting to bake at 350�F. Stir together preserves, mustard and
vinegar. Pour over pork kabobs. Bake for about 20 minutes, or until pork
is tender. To serve, spoon sauce over each kabob.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"
- - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 4g Total Fat; (17% calories from fat); 15g
Protein; 27g Carbohydrate; 36mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 4936 0 0 0 0

* Exported from MasterCook *

Oriental-Style Pork Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds boneless pork loin -- cut into 3/4" cubes
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup sliced green onions with tops
4 teaspoons sesame seeds
1 tablespoon brown sugar
1 clove garlic -- minced
1/8 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons cold water
1 medium green pepper -- cut into 1" squares
12 medium fresh mushrooms

Cut pork into 16 cubes. Combine pineapple juice, soy sauce, green onion,
sesame seeds, brown sugar, garlic and pepper in a large bowl; mix well and
add pork. Cover and refrigerate overnight, turning meat occasionally.

Drain meat, reserving marinade. Blend cornstarch and cold water in a


medium saucepan. Add reserved marinade; cook and stir over medium heat
until thickened. Alternate pepper, marinated meat and mushrooms on 6
skewers. Place on grill about 6 inches above medium coals. Cook 10 to 15
minutes, turning once and brushing with sauce occasionally.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 218 Calories (kcal); 8g Total Fat; (34% calories from fat); 25g
Protein; 10g Carbohydrate; 73mg Cholesterol; 746mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 2311 0 0 20030 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Pacific Rim Honey-Barbecued Fish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Main Dishes
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup honey
1/4 cup chopped onion
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 cloves garlic -- minced
1 jalape�o pepper -- seeded and minced
1 teaspoon minced fresh gingerroot
4 4-ounce swordfish steaks or other firm white fish

Combine all ingredients except swordfish in small bowl; mix well. Place
fish in shallow baking dish; pour marinade over fish. Cover and
refrigerate 1 hour. Remove fish from marinade. Grill over medium-hot coals
or broil fish about 10 minutes per inch of thickness or until fish turns
opaque and flakes easily when tested with fork.

Cuisine:
"Asian"
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 5g Total Fat; (18% calories from fat); 24g
Protein; 24g Carbohydrate; 44mg Cholesterol; 747mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 0 2679 0 0 0 0 26360 26086 5234

* Exported from MasterCook *

Pasta with Grilled Pork, Scallions and Cucumber

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : National Pasta Association Pasta
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Mostaccioli, Ziti or other medium pasta
shape -- uncooked
1 pound pork loin -- trimmed of fat, cut into 1/2-inch pieces
1 large cucumber -- sliced
1 bunch scallions -- trimmed

SAUCE
1/4 cup light soy sauce
2/3 cup orange marmalade
1/2 cup chopped fresh mint

Prepare pasta according to package directions; drain. Thread the pork and
cucumbers onto separate skewers. In a large mixing bowl, stir together all
the ingredients for the sauce.

Over medium-hot coals, grill the pork until firm (about 8-10 minutes) and
the cucumber until tender and nicely browned (about 6 minutes). Slide the
pork and cucumbers off the skewers and toss in a large bowl with the
sauce. Grill the scallions until wilted, about 3 minutes. Cut scallions
into 1-inch lengths and toss with pork mixture. Toss in the pasta, garnish
with mint leaves and serve.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 462 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g
Protein; 83g Carbohydrate; 21mg Cholesterol; 453mg Sodium
Food Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;
1 1/2 Other Carbohydrates

Nutr. Assoc. : 323 9116 0 0 0 558 0 0

* Exported from MasterCook *

Paul Bunyan Burger

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 teaspoon hot pepper sauce
1 24-ounce loaf round French or Italian -- cut in half
In a large bowl, mix together the pork, garlic pepper and hot pepper
sauce. Pat ball of pork mixture into a round that measures about 11 inches
(or one inch larger than your bread).

Carefully place giant burger over hot coals (place burger on a flat baking
sheet for transferring to the grill) and grill for about 10 minutes per
side. Turn the burger over by sliding it onto a baking sheet, using a
second baking sheet to help push it on. Sandwich the burger between two
baking sheets, hold them together and invert the patty. Slide the big
burger onto the grill, cooked side up. Slide the burger onto the bottom of
the bread loaf, top with top of loaf and cut into wedges to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 548 Calories (kcal); 27g Total Fat; (45% calories from fat); 29g
Protein; 44g Carbohydrate; 82mg Cholesterol; 616mg Sodium
Food Exchanges: 3 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5830 1091 0 593

* Exported from MasterCook *

Pickled Ginger

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiments New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup fresh ginger -- sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar

Stir all ingredients together in nonreactive stainless steel pan or glass


saucepan and bring to a boil.

Let mixture cool to room temperature and chill overnight. (Pickled ginger
keeps for several months in the refrigerator.)

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 18 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Serving Ideas : Serve with Grilled Pacific Salmon or Sushi.

Nutr. Assoc. : 0 0 0 0

* Exported from MasterCook *

Piquant America's Cut

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 America's Cut (1 1/4 - 1 1/2-inch thick
boneless center loin pork chop)
1 6-ounce can frozen lemonade concentrate -- thawed
1/2 teaspoon salt
1/2 teaspoon black pepper -- ground
1/2 teaspoon Worcestershire sauce
1/4 cup cider vinegar
1/4 tablespoon stone-ground mustard
2 tablespoons catsup

Combine all ingredients except chops and pour over chops in heavy plastic
bag, seal. Refrigerate 4-24 hours.

Prepare covered grill with drip pan in center, banked by medium-hot coals.
Remove chops from marinade. Grill chops 12-15 minutes, turning once, and
basting occasionally with reserved marinade. (OR: broil chops 5 inches
from heat source, turning once, 12-15 minutes).

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 7g Total Fat; (24% calories from fat); 22g
Protein; 23g Carbohydrate; 54mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates
Nutr. Assoc. : 5783 3912 0 0 0 0 943 0

* Exported from MasterCook *

Plum Fancy Pork Swords

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 bamboo skewers (soak in water before
using)
3/4 pound ham -- fully cooked, cut into 1-inch cubes
1/4 cup plum preserves
1 tablespoon Dijon-style mustard
1 teaspoon lemon juice -- fresh
1/4 teaspoon cinnamon

Place ham in shallow bowl. Combine remaining ingredients in small pan.


Heat until dissolved. Pour sauce over ham. Marinate for 1 hour. Place
cubes on bamboo skewers that have been soaked in water. Grill over medium
heat for about 10 minutes. Turn skewers frequently. Baste with sauce.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 9g Total Fat; (39% calories from fat); 15g
Protein; 16g Carbohydrate; 49mg Cholesterol; 1176mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4936 0 2556 0 0 0

* Exported from MasterCook *

Pork and Couscous Salad with Dried Cherries

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 4-ounce pork chops -- cut into 3/4" cubes
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 1/3 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 scallions -- sliced
2 oranges -- peeled and sliced
1 medium cucumber -- sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper -- to taste
2 tablespoons chopped pecans

Combine cumin, ginger, allspice, garlic powder and cayenne and rub mixture
over pork cubes; skewer cubes and grill over hot coals for 8-10 minutes,
turning occasionally. Set aside.

Meanwhile, cover couscous with boiling water seasoned with 1/2 teaspoon
salt; cover and let rest 5 minutes. Stir cherries and scallions into
couscous. Arrange cucumber around the edge of four dinner plates; equally
portion couscous mixture onto plates, topping with orange slices and pork
cubes.

Stir together olive oil, orange juice, orange zest, brown sugar and salt &
pepper; drizzle over salads and garnish each salad with chopped pecans.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 527 Calories (kcal); 19g Total Fat; (31% calories from fat); 17g
Protein; 74g Carbohydrate; 18mg Cholesterol; 299mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 3 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 4576 0 0 0 0 0 449 0 0 26525 0 0 0 0 0 2130706543 0 0 0

* Exported from MasterCook *

Pork Chops with Fresh Raspberry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour Pork Center Cut Chops -- thin cut (8 chops)
1/2 cup water
1/3 cup sugar
1/4 cup raspberry vinegar
3/4 cup fresh whole mint leaves
2 tablespoons chopped fresh chives
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 1/2 cups fresh raspberries

Prepare grill for medium-direct heat. Spray cooking grid with nonstick
cooking spray. Place pork on cooking grid. Grill 3 to 4 minutes on each
side or until pork reaches an internal temperature of 160�F. In 2-quart
saucepan, combine water, sugar and vinegar; bring to a boil. Add mint
leaves and chives. Cover and simmer for 10 minutes; strain. Return liquid
to saucepan. Add combined cornstarch and juice. Cook over medium heat
until mixture is thickened and translucent, stirring constantly. Remove
from heat and fold in berries. Serve sauce over chops.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 4g Total Fat; (18% calories from fat); 15g
Protein; 27g Carbohydrate; 36mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1
Other Carbohydrates

Serving Ideas : Great with: Broccoli and Raspberry Corn Salsa

Nutr. Assoc. : 4576 0 0 0 4152 0 0 0 0

* Exported from MasterCook *

Pork Teriyaki

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Kabobs Main Dishes
Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 6 � 1/2 � 1/8 inch strips
2 tablespoons sliced green onion
1 tablespoon brown sugar
1/2 teaspoon ginger
1 clove garlic -- minced
1/2 cup soy sauce
1/4 cup dry sherry

Combine all ingredients except pork strips, mix well. Add pork to
marinade, cover and marinate in refrigerator at least one hour. Thread
meat onto skewers. Broil or grill, turning frequently, 4-5 minutes. Serve
with rice, if desired.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 184 Calories (kcal); 4g Total Fat; (21% calories from fat); 26g
Protein; 6g Carbohydrate; 74mg Cholesterol; 2117mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 20030 0 0 0 0 0

* Exported from MasterCook *

Pork-Apple Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 stalks celery
1 cup unsweetened pineapple juice
1/4 cup cooking oil
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 Dash ground allspice
1 1/2 pounds boneless pork loin -- cut into 1" cubes
3 cooking apples -- cored, quartered, and cut in half
crosswise

Cut celery into 1-inch pieces. In a small saucepan cook, covered, in a


small amount of boiling water for 10 minutes, drain and refrigerate.

For marinade, in a small saucepan combine pineapple juice, oil, cinnamon,


salt, nutmeg, and allspice; cook over medium heat for 10 minutes; stirring
occasionally. Cool.

Place pork in a shallow dish; pour marinade over pork. Cover and marinate
in the refrigerator for several hours or overnight, stirring occasionally.

Drain pork, reserving marinade. On six 12-inch skewers thread pork cubes
and celery, allowing space between cubes. Grill over medium coals about 10
minutes; turning frequently. Push cubes together; thread apple on skewers;
grill an additional 5 minutes, brushing with marinade.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 15g Total Fat; (47% calories from fat); 24g
Protein; 15g Carbohydrate; 75mg Cholesterol; 347mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 5792 5260 0

* Exported from MasterCook *

Quick Kippered Salmon

Recipe By :Geo. Hayden, Nikiski, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 quart pure water
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons liquid hickory smoke
1/4 teaspoon allspice
1/4 teaspoon pepper
4 6-ounce Alaska salmon steaks or fillets, halibut
OR
4 6-ounce cod

Dissolve salt and brown sugar in water. Stir in hickory seasoning,


allspice and pepper. Pour this mixture into a large heavy-duty zip-lock
bag or into a shallow non-corrosive dish. Add seafood and turn to coat.
Marinate covered, if needed, in refrigerator for one hour. Remove from
marinade and drain thoroughly.

Brush seafood with oil and place on hot grill. Cook, turning once, about 6
to 12 minutes per inch of thickness. Do not overcook.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -
Per serving: 217 Calories (kcal); 6g Total Fat; (25% calories from fat); 34g
Protein; 5g Carbohydrate; 89mg Cholesterol; 6544mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 1582 0 0 3962 0 0 4821 0 2130706543

* Exported from MasterCook *

Raleigh-Durham Pork Barbecue

Recipe By :
Serving Size : 16 Preparation Time :0:10
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds boneless pork shoulder (Boston Butt)
1 quart cider vinegar
1 tablespoon crushed red pepper
1 tablespoon black pepper

Stir together vinegar and peppers. Prepare medium-hot coals in covered


grill, banking coals when hot. Position drip pan in center of grill bed,
between banks of coals. Place pork on grill over drip pan, close hood.
Cook for 2 1/2- 3 1/2 hours, basting frequently with vinegar marinade,
until pork is very tender. Remove pork from grill, cool slightly; chop
meat and serve with hush puppies and cole slaw, if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"3:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 9g Total Fat; (44% calories from fat); 22g
Protein; 4g Carbohydrate; 77mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 1583 0 0 0

* Exported from MasterCook *

Red Beans and Rice with Smoked Sausage

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound smoked sausage -- about one pound, split lengthwise
1 teaspoon vegetable oil
1/2 cup smoked ham (3-ounces) -- diced
1/2 cup chopped onion
1 clove garlic -- minced
1/4 teaspoon hot pepper sauce -- to taste
1/2 teaspoon salt
1/8 teaspoon black pepper
1 medium tomato -- diced
2 cups chicken broth
1 cup long-grain enriched rice
1 16-ounce can red beans -- drained

Broil or grill sausage until browned, keep warm. Meanwhile, in a large,


deep skillet with tight-fitting lid, saut� ham, onion and garlic in oil
until lightly browned, about 2-4 minutes. Stir in all remaining
ingredients and bring to a boil. Lower heat, cover and simmer until rice
is tender, about 15-20 minutes. Serve immediately with grilled sausage.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:25"

- - - - - - - - - - - - - - - - - - -

Per serving: 490 Calories (kcal); 26g Total Fat; (48% calories from fat); 21g
Protein; 41g Carbohydrate; 60mg Cholesterol; 1546mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 2819 0 0 0 0 0 0 0 3977 1401

* Exported from MasterCook *

Rib-Sticking Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Pork
Ribs Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds Armour boneless country-style ribs
1 6-ounce can tomato paste
1/2 cup packed brown sugar
1/4 cup frozen orange juice concentrate -- thawed
2 tablespoons red wine vinegar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

Cut ribs into serving portions. Combine remaining ingredients; mix well.
Prepare covered grill with drip pan in center, banked by slow coals. Place
ribs on grill; cover and cook about 20 minutes; turn ribs, cook, covered,
20 minutes more. Brush ribs with sauce and cook, covered, 25-35 minutes
more or till very tender, turning and brushing frequently with sauce.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 612 Calories (kcal); 39g Total Fat; (57% calories from fat); 36g
Protein; 29g Carbohydrate; 142mg Cholesterol; 407mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 1 1/2
Other Carbohydrates

Nutr. Assoc. : 4564 0 0 0 0 0 0 0

* Exported from MasterCook *

Roasted Beets, Goat Cheese and Pork Chop Salad

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Salads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 4 ounce boneless pork chops
2 tablespoons Dijon-style mustard
4 teaspoons lemon pepper
1 head butter lettuce -- cleaned
6 small beets -- roasted, peeled, and sliced
1/2 red onion -- sliced
4 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons dill weed
1 teaspoon Dijon-style mustard
Salt and pepper -- to taste
2 ounces goat cheese -- crumbled
2 tablespoons chopped walnuts

Rub pork chops with the 2 tablespoons mustard and sprinkle with lemon
pepper. Grill over hot coals for 10-12 minutes, turning once. Remove from
grill and set aside. Arrange butter lettuce on four dinner plates; topping
with sliced beets and onion. Slice pork chops into 1/2-inch slices and fan
on top of each salad. Whisk together olive oil, lemon juice, dill weed,
the teaspoon of mustard and salt and pepper to taste. Drizzle dressing
over each salad and sprinkle with goat cheese and walnuts.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 369 Calories (kcal); 27g Total Fat; (62% calories from fat); 18g
Protein; 18g Carbohydrate; 35mg Cholesterol; 917mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 887 0 0 2401 902231 4712 0 0 0 0 0 0 0

* Exported from MasterCook *

Rosemary Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Sue Bee Honey

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 center cut pork chops
1 tablespoon rosemary
1 teaspoon pepper
1 teaspoon sage
1 teaspoon salt
1 cup apple juice
1/2 cup cranberry juice
1/4 cup Sue Bee Honey
1/4 cup lemon juice

Mix together all ingredients except chops.

Place chops in a shallow pan and pour marinade over them. Cover and
marinate in the refrigerator for 2 to 24 hours. Grill until done.

Source:
"Sue Bee Honey"
S(Internet address):
"http://www.suebee.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 344 Calories (kcal); 14g Total Fat; (37% calories from fat); 23g
Protein; 32g Carbohydrate; 75mg Cholesterol; 604mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1 Other
Carbohydrates
Nutr. Assoc. : 4559 0 0 0 0 0 0 731 0

* Exported from MasterCook *

Salmon Special

Recipe By :Bob Hites, Port Protection, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup sherry
1 teaspoon minced garlic
1 teaspoon fresh ginger root -- grated
1/4 cup butter -- softened
1 tablespoon minced shallot (about 1 medium)
1 teaspoon fresh chopped parsley
4 4-ounce Alaska salmon steaks or fillets (4 to 6
ounces each)

Combine soy sauce, sherry, garlic and ginger in flat dish or gallon size
zip-lock plastic bag. Place salmon in marinade; turn several times to
coat. Cover, if needed, and refrigerate for 1 hour, turning salmon over
after 30 minutes.

Cream butter with shallot and parsley; cover and set aside. Grill salmon
on oiled hot grill, turning once during cooking, about 6 to 12 minutes per
inch of thickness. Do not overcook. Serve each salmon portion with dollop
of seasoned butter.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 15g Total Fat; (55% calories from fat); 24g
Protein; 3g Carbohydrate; 90mg Cholesterol; 1223mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 0 0 0 0 0 20224 2682 4821

* Exported from MasterCook *

Santa Barbara Pork Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Kabobs Main Dishes
Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloin (2 whole)
1/2 cup pineapple juice
2 tablespoons dry sherry
1 tablespoon soy sauce
3 tablespoons packed brown sugar
1/4 teaspoon minced ginger root
3 fresh peaches -- cut in 1-inch slices
3 fresh plums -- cut in 1-inch slices
2 cups cubed fresh pineapple
3 cups hot cooked brown rice

Slice pork tenderloin in half lengthwise; slice crosswise into 1-inch


cubes. Thread pork cubes onto 6 skewers; place on broiler pan. Brush with
combined pineapple juice, sherry, soy sauce, brown sugar and ginger root.
Broil 5 inches from heat for 8-10 minutes, turning once.

Combine fruit and remaining pineapple juice mixture in skillet; bring to


boil, lower heat and simmer for five minutes. Serve pork kabobs with fruit
on hot rice.

Or cook over direct heat on hot grill for 8-10 minutes, turning
occasionally.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 355 Calories (kcal); 5g Total Fat; (13% calories from fat); 27g
Protein; 49g Carbohydrate; 74mg Cholesterol; 233mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat;
1/2 Other Carbohydrates

NOTES : If using bamboo skewers, soak in water for one hour before using
to prevent burning.
Nutr. Assoc. : 1169 0 0 0 0 26086 0 26361 20154 2801

* Exported from MasterCook *

Santa Fe Cured Pork Loin

Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Nat. Pork Producers Council Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless pork loin roast (3 to 4 pounds)
8 cups water
1 cup sugar
6 tablespoons chili powder
2 tablespoons salt
2 tablespoons crushed thyme
1 tablespoon ground cumin
2 teaspoons coarsely ground black pepper
2 teaspoons crushed oregano

In a large saucepan, heat all ingredients EXCEPT pork loin to boiling,


stirring to dissolve ground spices and mix cure ingredients thoroughly.
Remove from heat and cool to room temperature.

Place pork loin in a glass container large enough to immerse roast in cure
solution, cover and refrigerate 2-4 days, or place roast in 2-gallon
self-sealing plastic bag and pour cure solution over; seal bag and place
in large bowl, refrigerate 2-4 days.

Remove pork roast from cure, discarding cure solution. Pat pork gently dry
with paper towels. Prepare covered grill with banked coals heated to
medium-hot. Place roast over drip pan and cook over indirect heat for 45
minutes to an hour, until thermometer inserted reads 155-160�F. Remove
from grill and slice to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 6g Total Fat; (23% calories from fat); 20g
Protein; 20g Carbohydrate; 50mg Cholesterol; 1151mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates

NOTES : For a taste of the Southwest and easy summer barbecues, grill this
pork roast seasoned with chili powder, thyme, cumin and oregano.
Nutr. Assoc. : 2312 0 0 0 0 1492 0 20007 1016

* Exported from MasterCook *

Sat� of Pork

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin
1/2 cup red wine vinegar
2 tablespoons olive oil
1 clove garlic -- minced
1/4 teaspoon dried oregano -- crushed
Cherry tomatoes (optional)
Hot cooked long grain and wild rice
(optional)

Partially freeze pork for 20-30 minutes; slice across the grain into 3 � 1
� 1/4-inch strips. Arrange pork in a shallow baking dish. For marinade,
combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and
refrigerate 4 hours or overnight, turning pork occasionally.

Drain pork, reserving marinade. Thread pork on skewers (if using wooden
skewers, soak in water 20-30 minutes before using). Place skewers on grill
about 4 inches over medium coals. Grill for 12-15 minutes, turning and
brushing with marinade occasionally. Garnish with cherry tomatoes and
serve with hot cooked rice, if desired.

To Broil: Place skewers on rack in broiler pan. Broil about 5 inches from
heat for 10-15 minutes, turning and brushing with marinade occasionally.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 15g Total Fat; (57% calories from fat); 22g
Protein; 2g Carbohydrate; 35mg Cholesterol; 467mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 888 0 0 0 0 0 0 0

* Exported from MasterCook *

Smoky Citrus Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound pork tenderloin -- cut into 3/4" cubes
1/3 cup smoky barbecue sauce
1/3 cup orange marmalade
2 tablespoons prepared horseradish

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in
water for 30 minutes before using to prevent burning). Stir together
remaining ingredients for basting sauce. Place kabobs over medium-hot
coals, brushing generously with basting sauce. Grill and turn to brown
evenly, brushing frequently with sauce, just until done, about 10-12
minutes.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 4g Total Fat; (17% calories from fat); 24g
Protein; 21g Carbohydrate; 74mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
1/2 Other Carbohydrates

Nutr. Assoc. : 0 85 0 0

* Exported from MasterCook *

Smoky Honey Barbecue Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Sauces The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup honey
1 cup chili sauce
1/2 cup cider vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon minced garlic
2 drops liquid smoke (2 to 3 drops)

Combine all ingredients except liquid smoke in medium saucepan over medium
heat. Cook, stirring frequently, 20 to 30 minutes. Remove from heat; add
liquid smoke to taste. Serve over grilled chicken, turkey, pork,
spareribs, salmon or hamburgers.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 69 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 19g Carbohydrate; trace Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other
Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 3965

* Exported from MasterCook *

South of the Border

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork -- about 80% lean
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon seasoned salt
1/4 teaspoon crushed red chilis

Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.

Cuisine:
"Mexican"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 24g Total Fat; (73% calories from fat); 19g
Protein; 1g Carbohydrate; 82mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 3002

* Exported from MasterCook *

Southwestern Grilled Pork Tenderloin

Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds pork tenderloins (2 whole)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves -- crushed
1 tablespoon vegetable oil

In a small bowl, mix well all seasonings and vegetable oil. Rub mixture
over all surfaces of tenderloins. Cover and refrigerate 2-24 hours.

Grill over medium-hot coals, turning occasionally, for 15-20 minutes,


until thermometer inserted reads 155-160�F. Pork is done when there is
still a hint of pink in the center. Slice to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 7g Total Fat; (36% calories from fat); 24g
Protein; 2g Carbohydrate; 74mg Cholesterol; 78mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 1169 0 0 0 0 0

* Exported from MasterCook *

Soy / Wasabi Marinade

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup Japanese soy sauce
1/3 cup water
1/3 cup Japanese mirin
Fresh ground black pepper
1 large knob fresh ginger root -- finely sliced
1 teaspoon sugar
1 teaspoon Hot "NAMIDA" Wasabi Paste
Fresh lemon juice from one lemon
Fresh coriander (cilantro) leaves or
parsley

Mix first 8 ingredients together for marinade. Adjust quantities of first


3 ingredients so that marinade will cover item(s) to be marinated.

Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 12 Calories (kcal); trace Total Fat; (0% calories from fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Use as a marinade with Steamed Mussels.

Nutr. Assoc. : 1476 0 4734 0 26359 0 1685 0 0

* Exported from MasterCook *

Soy Syrup

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup thin soy sauce
1/2 cup orange juice -- freshly squeezed
1/4 cup brown sugar

In a saucepan combine soy sauce, orange juice, and brown sugar.

Reduce until an almost syrupy consistency is achieved.

Let cool. As it cools, the syrup will thicken.

Garnish with spring onions (scallions) and sesame seeds.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 12 Calories (kcal); trace Total Fat; (1% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 588mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : Serve with Soba Noodle Sushi. Slice and arrange sushi on a white
platter. Drizzle it with Wasabi Oil and Soy Syrup.
Nutr. Assoc. : 1396 0 0

* Exported from MasterCook *

Soy-Wasabi Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons Hot NAMIDA wasabi paste
1/2 cup vegetable oil
1 egg yolk
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sake or dry sherry

In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to
make a thick mayonnaise.

Then add the wasabi paste and whisk in remaining ingredients.

Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 11g Total Fat; (81% calories from fat); trace
Protein; 6g Carbohydrate; 21mg Cholesterol; 293mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Serving Ideas : Serve with Grilled Pacific Salmon.

Nutr. Assoc. : 1685 0 0 0 0 3181

* Exported from MasterCook *

Spicy Cured Pork Loin

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds boneless pork loin roast (3 to 4 pounds)
BRINE
2 quarts water
1/2 cup sugar
1/4 cup kosher salt
3 tablespoons fennel seed -- coarsely crushed
2 tablespoons thyme
2 tablespoons black peppercorns
1 teaspoon crushed red pepper flakes
2 tablespoons orange zest
Wood chips -- for fire, soaked in water for one hour

Bring all ingredients of Brine to a boil in a large saucepan. Let cool.

Place pork loin in a very large plastic bag in a large rectangular pan;
pour cooled brine over and seal bag; place pan in refrigerator for 3 days
turning bag occasionally.

Build a medium-hot fire in covered kettle-style grill and bank the coals.
Remove pork from brine; discarding liquid but setting aside the
seasonings. Add wood chips to fire, along with the reserved seasonings.

Place pork on grill and cook over indirect heat, about 15 minutes per
pound, until internal temperature measured with a meat thermometer
registers 150�F. Remove from grill, let rest 10 minutes to allow meat
temperature to rise to 160�F. Slice thinly to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 11g Total Fat; (26% calories from fat); 42g
Protein; 23g Carbohydrate; 102mg Cholesterol; 3859mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 26384 0 0 0 0 0 0 0 0 3002 0 2130706543 0

* Exported from MasterCook *

Spicy Grilled Alaska Sablefish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup tomato sauce
2 tablespoons minced green onion
1 tablespoon minced parsley
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon basil -- crushed
Dash sugar
1 tablespoon oil
2 teaspoons lemon juice
1 1/2 pounds Alaska sablefish fillet (1-1/2 to 2
pounds)

Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil


and sugar in saucepan. Cook and stir 5 minutes.

Mix oil and lemon juice; brush on fish. Grill sablefish 4 inches from
coals 5 minutes. Turn fish, baste with tomato mixture and continue cooking
until sablefish flakes easily when tested with a fork. Allow 10 minutes
total cooking time per inch of thickness measured at its thickest part.
Thoroughly heat remaining tomato mixture; serve with sablefish.

Preparation Tip: For ease of handling, place sablefish on foil before


grilling.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 20g Total Fat; (71% calories from fat); 16g
Protein; 2g Carbohydrate; 56mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4804 0

* Exported from MasterCook *

Spicy Grilled Chops

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1/2-inch thick
1/4 cup thick and chunky hot salsa
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt

In small bowl, combine salsa, water, marmalade and seasoned salt; blend
well. Place pork chops in plastic bag or nonmetal baking dish. Pour
marinade mixture over pork, turning to coat. Seal bag or cover dish;
marinate about 1 hour, turning pork chops several times.

When ready to barbecue, remove pork chops from marinade, reserving


marinade. Place chops on grill 4-6 inches above medium-high coals. Grill
about 4 minutes per side, basting with reserved marinade.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 6g Total Fat; (32% calories from fat); 22g
Protein; 8g Carbohydrate; 54mg Cholesterol; 193mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates

Nutr. Assoc. : 5783 1325 0 0 0

* Exported from MasterCook *

Spicy Yogurt Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Nat. Pork Producers Council Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon garlic -- crushed
1/2 teaspoon coriander seed -- crushed
1/4 teaspoon red pepper -- crushed
1/4 cup red onion -- minced

In small bowl, stir together plain yogurt, cucumber, crushed garlic,


crushed coriander seed, minced red onion and crushed red pepper. Cover and
refrigerate until ready to serve.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); 1g Total Fat; (35% calories from fat); 1g
Protein; 3g Carbohydrate; 4mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Spirited Grilled Salmon

Recipe By :Toni Bocci, Cordova, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup chopped cilantro
1/2 cup tequila
1/4 cup Rose's lime juice
OR
1/4 cup fresh lime juice
1/4 cup triple sec
OR
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons pepper
1 teaspoon salt
4 Alaska salmon steaks or fillets (4 to 6
ounce each)

Blend together all ingredients, except salmon, in gallon size zip-lock


plastic bag or flat dish. Add salmon to marinade; turn several times to
coat. Cover, if needed, and refrigerate for 1 hour (or longer), turning
salmon over after 30 minutes.

Grill salmon on oiled hot grill, turning once during cooking, about 6 to
12 minutes per inch of thickness. Do not overcook.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 463 Calories (kcal); 19g Total Fat; (48% calories from fat); 34g
Protein; 12g Carbohydrate; 88mg Cholesterol; 652mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 2130706543 0 0 0 0 4817

* Exported from MasterCook *


Steak and Parmesan-Grilled Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Beef Main Dishes
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds T-bone or porterhouse steaks -- 1-inch thick
1/4 cup Parmesan cheese -- grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 red or yellow bell peppers -- cut into quarters
1 large red onion -- 1/2-inch slices
1 tablespoon basil leaves, dried -- crushed
2 teaspoons basil leaves, dried
1 teaspoon pepper

In small bowl, combine seasoning ingredients; mix well. Remove 4 teaspoons


seasoning; press into both sides of beef steaks.

Add cheese, oil and vinegar to remaining seasoning, mixing well; set
aside.

Place steaks in center of grid over medium ash-covered coals; arrange


vegetables around steaks. Grill steaks uncovered 14 to 16 minutes for
medium rare to medium doneness, turning occasionally. Grill peppers 12 to
15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush
vegetables with reserved cheese mixture during last 10 minutes of
grilling.

Season steaks with salt, as desired. Remove bones; carve steaks crosswise
into thick slices. Serve with vegetables.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 519 Calories (kcal); 37g Total Fat; (64% calories from fat); 37g
Protein; 9g Carbohydrate; 105mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5235 0 0 0 2236 0 3091 3091 0

* Exported from MasterCook *

Succulent Dilled Fillets

Recipe By :Gary and Pam Emery, Longview, Washington


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped onion
1/4 cup melted butter
1/3 cup fresh lemon juice
2 tablespoons fresh parsley
OR
1 teaspoon dried parsley
1 teaspoon horseradish
1 1/2 teaspoons fresh dill weed
1/2 teaspoon dried dill weed
1/8 teaspoon liquid hickory seasoning/smoke
1 pound Alaska halibut (1 to 2 pounds)
OR
1 pound salmon fillet

Cook onions in 2 tablespoons water in covered microwavable dish, about 2


minutes; remove. Stir in butter, lemon juice, wine, parsley, horseradish,
dill weed and liquid smoke.

Place fish, skin side down, on heavy foil cut about 2 inches larger than
fish. Bend up edges to make lip around fish. Puncture fish with fork; pour
sauce over fish. Cook fish on hot grill, covered and vented, about 15 to
25 minutes until fish is opaque and flakes easily. Do not overcook.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 241 Calories (kcal); 14g Total Fat; (53% calories from fat); 24g
Protein; 4g Carbohydrate; 67mg Cholesterol; 183mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 3962 3645 0 2130706543

* Exported from MasterCook *

Summer Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Kabobs Main Dishes
Pork Swift & Company

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Armour pork cubes for kabobs
1/2 cup nonfat Italian dressing -- divided
2 small onions -- cut into quarters
1 small yellow squash -- cut in half lengthwise, then crosswise
into 1/2-inch slices
8 cherry tomatoes
1 green pepper -- cut into 1-inch chunks

In zipper lock bag, combine pork and 1/4 cup dressing. Seal bag and chill
4 hours, turning bag over once. Drain and discard marinade from pork.
Assemble pork on four 10-inch skewers alternately with onion, squash,
tomato, and pepper. Prepare grill for medium-direct heat. Spray cooking
grid with nonstick cooking spray. Place kabobs on cooking grid. Grill,
covered, 20 minutes or until pork reaches an internal temperature of
160�F. and vegetables are desired doneness, turning kabobs over and
brushing with remaining Italian dressing 2 or 3 times.

Source:
"Swift & Company"
S(Internet address):
"http://www.freshpork.com/index.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 216 Calories (kcal); 10g Total Fat; (41% calories from fat); 21g
Protein; 13g Carbohydrate; 41mg Cholesterol; 951mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 1235 0 0 0 0 0 0

* Exported from MasterCook *

Sweet and Saucy Grilled Salmon

Recipe By :Sarah Palin, Wasilla, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 12-ounce can tomato sauce
1/4 cup packed brown sugar
1/4 cup molasses
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon dried bell pepper dices
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 4-ounce Alaska salmon fillets or steaks (4 to 6
ounces each)
Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes.

Dip seafood into sauce, then place on hot oiled grill, not directly over
heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per
inch of thickness, brushing with extra sauce, if desired. Do not overcook
or burn edges.

Also great with Alaska halibut or cod!

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 290 Calories (kcal); 4g Total Fat; (13% calories from fat); 24g
Protein; 40g Carbohydrate; 59mg Cholesterol; 821mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 2
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 0 0 0 0 0 3132 0 0 3317 0 0 3404

* Exported from MasterCook *

Sweet and Sour Grilled Salmon

Recipe By :James A. Mayberry, Lynnwood, Washington


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup fresh mushrooms -- sliced
1 cup onion -- sliced
1 cup red or green bell peppers -- sliced
2 cloves garlic -- minced
1/2 teaspoon lemon pepper seasoning
1/4 cup water
2 pounds Alaska salmon (1-1/2 to 2-1/2 pounds)
OR
2 pounds halibut fillet
1 cup bottled sweet and sour sauce

Saut� vegetables, garlic and lemon pepper in 1/4 cup water in pan or wrap
same in packet of double thickness foil and place on grill for 20 to 30
minutes.

Brush or spray coat grill; place fish on, skin side down. Brush fish with
sauce, cover, vent and cook about 6 to 12 minutes per inch of thickness.
Do not overcook. Remove fish from grill; transfer to serving platter and
top with vegetables.
Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 369 Calories (kcal); 8g Total Fat; (20% calories from fat); 47g
Protein; 25g Carbohydrate; 118mg Cholesterol; 393mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

NOTES : Over 130 recipes were entered in ASMI's first fishermen's recipe
contest. Based on flavor, originality and ease of preparation,
this recipe was one of ten recipes selected for publication.
Nutr. Assoc. : 3386 0 4695 0 3899 0 4817 0 2130706543 26325

* Exported from MasterCook *

Sweet and Sour Pork Loin

Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds boneless pork loin roast (double loin,
rolled and tied) (4 to 5 pounds)
1 cup packed brown sugar
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1/8 teaspoon garlic powder

For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce,
cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag;
set in shallow baking dish. Pour marinade over roast; close bag and tie
securely. Marinate in refrigerator 8 hours or overnight, turning roast
occasionally.

Make a foil drip pan and position drip pan under meat. Drain the roast,
reserving marinade. Place roast on grill over low coals. Close grill hood.
Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160�F,
brushing frequently with marinade during last 45 minutes of grilling. Let
roast stand 10-15 minutes before carving.

Cuisine:
"Asian"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"1:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 5g Total Fat; (21% calories from fat); 20g
Protein; 22g Carbohydrate; 47mg Cholesterol; 749mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 4575 0 0 0 0 0 0 0

* Exported from MasterCook *

Teriyaki Grilled Salmon

Recipe By :Albert J. Hofstad, Petersburg, Alaska


Serving Size : 4 Preparation Time :0:00
Categories : Alaska Seafood Marketing Inst. Fish/Seafood
Main Dishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup brown sugar -- not packed
3 tablespoons oil
3 tablespoons soy sauce
1 1/2 tablespoons minced fresh garlic
1 1/2 tablespoons minced fresh ginger
4 4-ounce Alaska salmon steaks or fillets (4 to 6
ounces each)
1 sheet (12 � 18 inch) Reynolds wrap heavy duty
aluminum foil

In a shallow baking dish, combine brown sugar, oil, soy sauce, garlic and
ginger. Place Alaska salmon steaks/fillets in a baking dish. Turn fish
over several times to coat; refrigerate 30 to 45 minutes. Remove salmon
from marinade.

Cook on foil sheet on medium hot grill, turning once during cooking, about
6 to 12 minutes per inch of thickness. Do not overcook.

Cuisine:
"Asian"
Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm"

- - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 14g Total Fat; (47% calories from fat); 24g
Protein; 11g Carbohydrate; 59mg Cholesterol; 852mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2
Other Carbohydrates

NOTES : This recipe was one of five winning recipes of ASMI's Second
Annual Fishermen's Grilled Recipe contest. The five winning
recipes were selected by an independent home economist from a
field of 50 entries. The recipes were evaluated for flavor,
originality and ease of preparation.
Nutr. Assoc. : 0 0 0 20130 26086 3404 0 0

* Exported from MasterCook *

Teriyaki-Glazed Turkey Burgers

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Burgers/Sandwiches Poultry
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup honey
1/4 cup soy sauce
1 1/2 teaspoons grated fresh gingerroot
1 teaspoon minced garlic
1 pound ground turkey
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
4 hamburger buns -- toasted

Combine honey, soy sauce, ginger and garlic in small bowl until well
blended. Mix together turkey, celery and green onions in large bowl. Blend
in 3 tablespoons honey-glaze mixture. Divide mixture into 4 (1/2- to
3/4-inch-thick) patties. Place patties on oiled grill, 4 to 6 inches from
hot coals. Grill, turning 2 to 3 times, brushing generously with glaze,
until patties are well browned and cooked through. Serve in buns.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 393 Calories (kcal); 12g Total Fat; (26% calories from fat); 25g
Protein; 48g Carbohydrate; 90mg Cholesterol; 1392mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 3366 0 694 0 0 0

* Exported from MasterCook *

Texas-Style Honey Barbecue Rub


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bastes/ Rubs/ Marinades Main Dishes
The National Honey Board

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 4-ounce boneless beef top sirloin steaks
1/4 cup honey
4 cloves garlic -- minced
2 teaspoons salt
2 teaspoons medium-grind black pepper
2 teaspoons ground mustard
2 teaspoons chili powder

Rub each steak with one tablespoon of honey. Combine remaining ingredients
and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to
desired degree of doneness.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"

- - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 5g Total Fat; (21% calories from fat); 24g
Protein; 20g Carbohydrate; 66mg Cholesterol; 1143mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1
Other Carbohydrates

Nutr. Assoc. : 5313 0 0 0 20007 518 0

* Exported from MasterCook *

Thai Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 boneless pork chops -- 1-inch thick
1/4 cup soy sauce
1/4 cup water
1 clove garlic -- minced
1 teaspoon pepper
1/2 teaspoon ground ginger

DIPPING SAUCE
1/4 cup water
2 cloves garlic
2 fresh green chiles
2 tablespoons vegetable oil
2 tablespoons lime or lemon juice
2 tablespoons soy sauce
1 teaspoon Thai fish sauce (nam pla)

For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1
clove minced garlic, pepper and ginger. Place pork chops in a 1-gallon
self-sealing bag, pour marinade over, seal bag and marinate in
refrigerator for 4 hours or overnight. Drain chops, discarding marinade.
Place chops on a kettle-style grill directly over medium-hot coals. Lower
grill hood and grill chops for 4-5 minutes, turn chops and grill for 4-5
minutes more until chops are just done. Meanwhile, for Dipping Sauce,
blend all remaining ingredients in blender container until almost smooth.
Serve with chops.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 14g Total Fat; (50% calories from fat); 24g
Protein; 7g Carbohydrate; 67mg Cholesterol; 1584mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 5789 0 0 0 0 0 0 0 0 0 3577 0 822 0 3292

* Exported from MasterCook *

Thai-Style Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Nat. Pork Producers Council Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pork chops -- about 1-1/4-inches thick, well trimmed
1 teaspoon grated lemon peel
4 crushed garlic cloves
1/4 cup grated ginger root
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon crushed red chiles
3 tablespoons water

Place all ingredients except pork chops in blender container; blend until
smooth and spread about 2 teaspoons of paste on each chop, covering both
sides. Cover chops and refrigerate for 2 to 24 hours.

Prepare medium-hot grill in kettle-style covered grill. Grill chops


directly over coals for 7 to 8 minutes per side. Serve immediately.

Cuisine:
"Thai"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 15g Total Fat; (55% calories from fat); 24g
Protein; 3g Carbohydrate; 74mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 20084 620 0 0 0 0 3002 0

* Exported from MasterCook *

The Other Burger

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork -- about 80% lean
1 teaspoon ground black pepper
1/4 teaspoon salt

Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

- - - - - - - - - - - - - - - - - - -

Per serving: 252 Calories (kcal); 20g Total Fat; (71% calories from fat); 18g
Protein; trace Carbohydrate; 66mg Cholesterol; 199mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 5830 0 0


* Exported from MasterCook *

The Westerner Steak Sandwich

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Burgers/Sandwiches
The Texas Beef Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds strip loin steaks -- cut 1/2-inch thick
1/2 cup Salsa Picante
1/2 cup green onions -- chopped
2 teaspoons McCormick Montreal Steak Seasoning
1/2 cup sour cream
4 oblong shaped rolls -- split and toasted
Leaf lettuce

Mix Salsa Picante, sour cream and green onions to make sandwich spread.

Season both sides of steak with Montreal Steak Seasoning.

Grill steaks over medium coals for 6 - 7 minutes, turn once after 4
minutes. Or, pan fry over medium-high heat for 6 minutes, turning
occasionally.

Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaf
and sizzling steak. Close sandwich and serve immediately.

Source:
"The Texas Beef Council"
S(Internet address):
"http://www.txbeef.org/"

- - - - - - - - - - - - - - - - - - -

Per serving: 447 Calories (kcal); 20g Total Fat; (40% calories from fat); 43g
Protein; 23g Carbohydrate; 93mg Cholesterol; 764mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 9044 1325 0 6 0 3327 0

* Exported from MasterCook *

Toasted Pita Bread Triangles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers/Snacks Nat. Pork Producers Council

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
Pita breads
Olive oil

Brush both sides of pita breads lightly with olive oil; place over direct
heat on grill, toast quickly on one side and turn to toast other side; cut
into wedges.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Serving Ideas : With Raita

Nutr. Assoc. : 4513 0

* Exported from MasterCook *

Tropical Pork Kabobs

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Kabobs Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound boneless pork loin -- cut into 3/4-inch cubes
1/3 cup orange marmalade
1/4 cup orange juice
2 tablespoons honey
1/4 teaspoon cinnamon
8 wooden skewers -- (soak in water before using)
OR
8 metal skewers
1 15-ounce can pineapple chunks
2 bananas -- sliced
1 11-ounce can Mandarin oranges

In a small saucepan, mix together the marmalade, orange juice, honey and
cinnamon. Stir over low heat until mixture bubbles gently.

Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill
remaining 4 skewers with pineapple, bananas, and Mandarin oranges.

Place fruit kabobs on large plate and coat with glaze. Spoon remaining
glaze over pork kabobs. Grill or broil about 4 inches from heat source,
turning and basting with glaze frequently.

Cook for 10 minutes or until lightly browned. Serve immediately with fruit
kabobs.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 383 Calories (kcal); 8g Total Fat; (17% calories from fat); 25g
Protein; 57g Carbohydrate; 73mg Cholesterol; 75mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 2 Other
Carbohydrates

Nutr. Assoc. : 2311 0 0 0 0 2130706543 0 2130706543 4494 0 0

* Exported from MasterCook *

Tuna Kebabs with Wasabi Mayonnaise

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish/Seafood New Zealand Wasabi Limited

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons Hot NAMIDA wasabi paste
1 12-ounce tuna steak -- cut into twenty 1-inch cubes
10 8-inch bamboo skewers -- soaked in water 30 minutes

In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice.

Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste.

Stir tuna into remaining 1/3 cup soy mayonnaise.

Chill wasabi mayonnaise, covered, at least 1 hour and up to 24.

Marinate tuna, covered and chilled, at least 1 hour and up to 24.

Prepare grill.

Thread 2 tuna cubes onto each skewer and grill on an oiled rack until just
cooked through, 2 to 3 minutes on each side.

Serve tuna kebabs with chilled wasabi mayonnaise, a tossed green salad and
crusty French bread.

Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 356 Calories (kcal); 34g Total Fat; (82% calories from fat); 14g
Protein; 3g Carbohydrate; 34mg Cholesterol; 494mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 1685 0 2130706543

* Exported from MasterCook *

Turkey Burger with Mushrooms & Sundried Tomatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : BC Turkey Marketing Board Burgers/Sandwiches
Poultry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground turkey
3/4 cup mushrooms -- finely chopped
1/4 cup quick-cooking oats
1/4 cup green onion -- chopped
1/4 cup sundried tomatoes (packed in oil) -- finely chopped
1 tablespoon grated Parmesan cheese
1 tablespoon water
1/2 teaspoon dried oregano
1/8 teaspoon ground pepper
1/8 teaspoon seasoning salt

Preheat barbecue to medium-high and lightly grease grills. Combine all


ingredients in a large bowl. Form into 4 patties. Grill on medium-high for
5-7 minutes per side or until meat is no longer pink in center. Serve
immediately.

Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"

- - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 10g Total Fat; (41% calories from fat); 25g
Protein; 6g Carbohydrate; 74mg Cholesterol; 167mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : Optional: Top with grated Cheddar cheese, dill pickle slices and
lettuce.
Nutr. Assoc. : 5686 0 0 0 1448 0 0 0 0 4873

* Exported from MasterCook *


Veggie Burger

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Burgers/Sandwiches Nat. Pork Producers Council
Pork

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound ground pork -- about 80% lean
1 teaspoon ground black pepper
1/4 teaspoon salt
3 drops hot pepper sauce
1 carrot -- chopped
3 tablespoons parsley -- chopped

Gently mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Place over moderately hot coals in a kettle-style
grill, lower hood and grill for 5 minutes; turn and finish grilling 4-5
minutes more. Serve immediately, on sandwich buns if desired.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"

- - - - - - - - - - - - - - - - - - -

Per serving: 309 Calories (kcal); 24g Total Fat; (71% calories from fat); 19g
Protein; 2g Carbohydrate; 82mg Cholesterol; 207mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

* Exported from MasterCook *

Wasabi Garlic Sauce for Steaks

Recipe By :
Serving Size : 38 Preparation Time :0:00
Categories : New Zealand Wasabi Limited Sauces

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups canned low salt chicken broth
1/4 cup chopped celery
1 tablespoon soy sauce
1 cup canned beef broth
3 garlic cloves -- chopped
1/2 cup chopped onion
1 teaspoon tomato paste
1/2 cup chopped seeded tomato
5 teaspoons NAMIDA Hot Wasabi paste
1/4 cup chopped peeled apple
1/4 cup chopped carrots

Combine all ingredients except wasabi paste in large saucepan.

Bring to boil.

Reduce heat, cover and simmer 1 hour.

Strain into medium saucepan.

Boil until reduced to 1/2 cup, about 15 minutes.

Stir in wasabi paste. Season with salt and pepper.


(Can be made 1 day ahead. Cover and chill.)

Serve with steaks.

Cuisine:
"Asian"
Source:
"New Zealand Wasabi Limited"
S(Internet address):
"http://www.wasabi.co.nz/top.html"
Yield:
"4 3/4 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g
Protein; 1g Carbohydrate; 0mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Nutr. Assoc. : 4017 0 0 26439 0 0 0 20183 1685 26658 20022