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couponqueen
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 12:59 pm    Post subject: Celebrate America's birthday! Independance Day goodies Reply with quote


Egg Salad BLTs
Update a favorite summer sandwich by adding a hearty scoop of flavorful homemade egg salad to the prep list. The salad recipe calls for eight eggs, two with the yolks removed, which lightens the recipe without losing any of the flavor.
A touch of lemon rind and sour cream add a piquant edge.

Yield
4 servings (serving size: 1 sandwich)

Ingredients
1/4 cup fat-free mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons reduced-fat sour cream
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon rind
8 hard-cooked large eggs
8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
4 center-cut bacon slices, cooked and cut in half crosswise
8 (1/4-inch-thick) slices tomato
4 large Boston lettuce leaves
Preparation
Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.

Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.

Beer note: A basic guideline of pairing a beverage with food is "like with like," and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. --Jeffery Lindenmuth

Nutritional Information
Calories:371 (28% from fat)
Fat:11.7g (sat 4.1g,mono 4.4g,poly 1.4g)
Protein:21.9g
Carbohydrate:44g
Fiber:2.4g
Cholesterol:329mg
Iron:4mg
Sodium:892mg
Calcium:70mg
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couponqueen
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jun 25, 2009 1:00 pm    Post subject: Reply with quote


Our American Hero
Pack this family-sized hoagie for your picnic to watch the fireworks. It's loaded with roast beef, veggies, and a fresh basil mayonnaise. Use an unlit sparkler to hold the slices together, or use toothpicks instead.
Celebrate America with a family-size hoagie that's sure to satisfy a crowd.

Yield
6 servings

Ingredients
1/2 cup light mayonnaise
1/4 cup thinly sliced fresh basil
1/2 teaspoon coarsely ground pepper
1 (16-ounce) loaf Italian or French bread
1 pound thinly sliced lean deli roast beef
1 large tomato, cored and thinly sliced
1 cup thinly sliced red onion
1 large yellow bell pepper, seeded and thinly sliced into rings
1 cup trimmed arugula, watercress, or lettuce leaves
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation
Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes.

Cut bread loaf in half horizontally; spread mayonnaise mixture over bottom half of bread; top with roast beef, remaining ingredients, and top half of bread. Cut loaf into 6 pieces.

Nutritional Information
Calories:400 (28% from fat)
Fat:12.6g (sat 3.5g,mono 4.5g,poly 3.2g)
Protein:22.6g
Carbohydrate:48.5g
Fiber:3.2g
Cholesterol:7mg
Iron:4mg
Sodium:1104mg
Calcium:29mg
Cooking Light, JULY 1997

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


Garlic Fries
Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

Yield
6 servings

Ingredients
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preparation
Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

Nutritional Information
Calories:256 (27% from fat)
Fat:7.7g (sat 3.3g,mono 2g,poly 2g)
Protein:5.9g
Carbohydrate:42.3g
Fiber:3.5g
Cholesterol:12mg
Iron:1.9mg
Sodium:386mg
Calcium:55mg
Elaine Magee, Cooking Light, SEPTEMBER 2007
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Last edited by couponqueen on Thu Jun 25, 2009 1:49 pm; edited 1 time in total
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couponqueen
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:01 pm    Post subject: Reply with quote


Chipotle Barbecue Burgers with Slaw
Balance the heat of this spicy burger with a sweet and satisfying slaw. Your taste buds will forget that ketchup ever existed.
The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.

Yield
4 servings (serving size: 1 burger)

Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Preparation
Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

Nutritional Information
Calories:358 (23% from fat)
Fat:9.1g (sat 3g,mono 2.7g,poly 1.9g)
Protein:32.1g
Carbohydrate:36.3g
Fiber:2.6g
Cholesterol:115mg
Iron:4.3mg
Sodium:609mg
Calcium:112mg
Jackie Mills, MS, RD, Cooking Light, JANUARY 2008
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Location: Utah

PostPosted: Thu Jun 25, 2009 1:03 pm    Post subject: Reply with quote


Honey-Chipotle Barbecue Chicken Sandwiches
Pretend you slaved over an open fire all day by serving this sweet-and-savory chicken sandwich. Your guests will swear you slow-roasted the bird thanks to the rich mix of ingredients including garlic, cumin, honey, Worcestershire, and chipotle chiles.
This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

Yield
4 sandwiches (serving size: 1 sandwich)

Ingredients
1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion
Preparation
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Nutritional Information
Calories:424 (25% from fat)
Fat:11.8g (sat 3.9g,mono 4.7g,poly 1.9g)
Protein:34.5g
Carbohydrate:45.1g
Fiber:2.6g
Cholesterol:78mg
Iron:3.6mg
Sodium:765mg
Calcium:211mg
Jennifer Martinkus, Cooking Light, MAY 2005
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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Thu Jun 25, 2009 1:04 pm    Post subject: Reply with quote


Grilled Pork Tenderloin Sandwiches
Keep these delectable sandwiches warm on the road by wrapping them in foil. The hot jalapeño jelly, used to baste the pork while it cooks, adds a subtle heat to the spiced tenderloin. Serve with a sauce made from ranch dressing and barbecue sauce.
This dinner is ready for the road—Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves.

Yield
8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Ingredients
1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Preparation
Prepare grill to medium-high heat.

Combine jelly and water; set aside.

Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).

Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Nutritional Information
Calories:329 (22% from fat)
Fat:8g (sat 2g,mono 2.1g,poly 1.6g)
Protein:27.8g
Carbohydrate:34.6g
Fiber:1.8g
Cholesterol:76mg
Iron:3.1mg
Sodium:920mg
Calcium:73mg
Cooking Light, OCTOBER 2005
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Location: Utah

PostPosted: Thu Jun 25, 2009 1:11 pm    Post subject: Reply with quote


All-American Barbecue
We've acquired recipes, ideas, and tips to create a menu that can work for a family gathering or an entire block party. (Serves about 10)

• Classic Western Burgers
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=637659

• Quick Baked Beans with Smoked Bacon
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=641423

• Greens with Chèvre and Berries
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635585

• Jane's Famous Dilled Potato Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635587

• Mile-High Banana Cream Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635588

• Fire-Engine Red Cranberry-Raspberry Spritzer
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635589


• Artichoke, Fennel, and Tricolor Tomato Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=635586


• Old Glory Cherry-Blueberry Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=600641

The dishes serve about 10 people; scale the quantities or number of dishes up or down, divvy up the cooking, and make an old-fashioned feast your new tradition.
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:13 pm    Post subject: Reply with quote


Raspberry Lemonade

Pour a tall glass of fresh-squeezed lemonade infused with sweet raspberries. Garnish the rim with red, white, and blue sugar for a patriotic finish.
* To make colored sugar, mix one drop of food coloring with 1/2 cup of sugar in a zip-top bag and shake.

Yield
Makes about 1 quart; 4 servings

Ingredients
Preparation
In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.

Nutritional analysis per cup.

Nutritional Information
Calories:157 (1.9% from fat)
Protein:0.5g
Fat:0.3g (sat 0.0)
Carbohydrate:41g
Fiber:0.0g
Sodium:13mg
Cholesterol:0.0mg
Sunset, JULY 2002
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:14 pm    Post subject: Reply with quote


Root Beer Baked Beans
Sweet, smoky, and savory, this delicious baked bean dish is sure to be a hit for Independence Day. Root beer adds a fun twist, making this dish one of a kind.

Prep: 5 min., Cook: 12 min., Bake: 55 min.

Yield
Makes 4 servings

Ingredients
3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce
Preparation
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:15 pm    Post subject: Reply with quote


Big Top Watermelon Salad
Nothing says summer like juicy watermelon. For a unique take on this Fourth of July staple, cube watermelon and toss with feta, onions, pine nuts, and fresh herbs.

Yield
Makes 8 servings

Ingredients
7 cups seeded cubed watermelon
1 cup crumbled feta
1/2 medium red onion, thinly sliced
1/3 cup pine nuts, toasted
1/2 cup packed arugula
1/3 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Combine first 7 ingredients in a large bowl.

Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine.

Coastal Living, JUNE 2006
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:16 pm    Post subject: Reply with quote


Frogmore Stew
A Low Country summer entertaining classic, Frogmore stew combines sausage, shrimp, red potatoes, corn, and seasonings, yielding a feast that's perfect for a crowd.

Prep: 10 min., Cook: 30 min.

Yield
Makes 12 servings

Ingredients
5 quarts water
1/4 cup Old Bay seasoning
4 pounds small red potatoes
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears fresh corn, halved
4 pounds unpeeled, large fresh shrimp
Old Bay seasoning
Cocktail sauce
Preparation
Bring 5 quarts water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot.

Add potatoes; return to a boil, and cook, uncovered, 10 minutes.

Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

Note: For testing purposes only, we used Hillshire Farm Polska Kielbasa.

Southern Living Our Readers' Top-Rated Recipes, Southern Living, APRIL 2005
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:25 pm    Post subject: Reply with quote


Sweet-Hot Baby Back Ribs
Get out the paper towels for this backyard favorite. Combining Asian flavors–sweet chili and ginger with spicy red pepper flakes–creates the Sweet-Hot 'Cue Sauce. Take a bite of these ribs, and you'll whisper "wow" in total respect for the amazing taste.
Prep: 30 min.; Chill: 8 hr.; Stand: 40 min.; Grill: 2 hr., 30 min. Our directions are for a two-burner gas grill. If you have a three-burner grill, light both sides, and leave the center portion off.

Yield
Makes 6 servings

Ingredients
2 tablespoons ground ginger
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved
Sweet-Hot 'Cue Sauce
Preparation
1. Combine first 4 ingredients in a small bowl.

2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)

3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

4. Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

6. Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce.

Southern Living, AUGUST 2007

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

Sweet-Hot 'Cue Sauce
Prep: 10 min., Cook: 35 min.

This recipe goes with Sweet-Hot Baby Back Ribs

Yield
Makes 4 cups

Ingredients
2 (10-oz.) bottles sweet chili sauce
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon pepper
1/2 teaspoon dried crushed red pepper flakes
Preparation
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.

Note: For testing purposes only, we used Maggi Taste of Asia Sweet Chili Sauce.
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:29 pm    Post subject: Reply with quote


Grilled Chicken With White Barbecue Sauce
Put a spin on barbecue chicken with spicy white sauce, a combination of mayonnaise and vinegar. The sauce is finger-licking good and ready in only 10 minutes.

Prep: 15 min., Chill: 4 hr., Grill: 20 min.

Yield
Makes 5 servings

Ingredients
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)*
White Barbecue Sauce
Preparation
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

*4 chicken leg quarters (about 3 lb.) may be substituted for chicken thighs. Increase cooking time to 20 to 25 minutes on each side.

Southern Living, MAY 2007

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

Prep: 10 min., Chill: 2 hr. Developed by Test Kitchens Professional Pam Lolley, this versatile sauce received our highest rating and is also good over baked potatoes or as a condiment for burgers.

Yield
Makes 1 3/4 cups

Ingredients
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Preparation
1. Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.
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Location: Utah

PostPosted: Thu Jun 25, 2009 1:42 pm    Post subject: Reply with quote


Independence Day PicnicEnjoy this portable menu at your Fourth of July celebration. (Serves Cool

• Philly Firecrackers
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258486

• Creamy Dill Slaw
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258487

• New Potato Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258485

• Granny Smith Apple Pie
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258490

• Chocolate-Cherry Bombe with Cherry Sauce
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222476


• Grilled Marinated Vegetable Salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258488


• Homemade Lemonade
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=456849


• Chocolate-Glazed Brownies
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258491

Southern Living, JULY 2001
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Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:51 pm    Post subject: Reply with quote


Chewy Red, White, and Blue Cookies
You can find red, white, and blue candies at supermarkets and discount stores before the Fourth of July.

Yield
Makes 5 dozen

Ingredients
1 cup firmly packed light brown sugar
1 cup sugar
1/2 cup butter or margarine, softened
3 large eggs
1 1/2 cups creamy peanut butter
1 teaspoon vanilla extract
1 teaspoon light corn syrup
4 1/2 cups uncooked regular oats
1 cup semisweet chocolate morsels
1 cup (6 ounces) red, white, and blue candy-coated chocolate pieces
2 teaspoons baking soda
Preparation
Beat sugars and butter at low speed with an electric mixer until creamy. Add eggs and next 3 ingredients, beating until combined. Stir in oats and remaining ingredients.

Drop by tablespoonfuls onto ungreased baking sheets.

Bake, in batches, at 350° for 15 minutes. Remove to wire racks to cool.

Note: For testing purposes only, we used red, white, and blue M&Ms.

Southern Living, JULY 2003
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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:55 pm    Post subject: Reply with quote


Hot Fudge Sundae Shake
Fill their glasses with everything that makes a sundae so delicious: vanilla ice cream, hot fudge, caramel syrup, whipped cream, brownies, and cherries.

Prep: 10 min. Microwave caramel and fudge toppings according to package directions. Pick up your favorite brownies from the bakery.

Yield
Makes 4 servings

Ingredients
1 pint vanilla bean ice cream
1/2 cup milk
8 tablespoons hot fudge topping, warmed
8 tablespoons caramel topping, warmed
1 (8.5-oz.) can refrigerated instant whipped cream
1/4 cup crumbled brownies, divided
4 maraschino cherries (with stems)
Preparation
1. Process ice cream and milk in a blender until smooth, stopping to scrape down sides.

2. Divide half of ice-cream mixture evenly among 4 (8-oz.) glasses. Top each with 1 Tbsp. fudge topping and 1 Tbsp. caramel topping. Repeat layers with remaining ice-cream mixture and fudge and caramel toppings.

3. Top each with instant whipped cream; sprinkle with 1 Tbsp. crumbled brownies, and top with a cherry. Serve immediately.

Note: For testing purposes only, we used Häagen-Dazs Vanilla Bean Ice Cream and Smucker's Hot Fudge and Caramel Flavored Toppings.

Southern Living, MAY 2007
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