Coca-Cola Burgers

1 egg
1/2 cup Coca-Cola, divided
1/2 cup crushed saltine crackers
1/4 cup finely chopped onion
6 tablespoons creamy french salad dressing, divided
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 1/2 lbs. ground beef
6 hamburger buns, split

In a mixing bowl, combine the egg, 1/4 cup of Coca-Cola, cracker crumbs, onion, 2 tablespoons of the dressing, cheese and salt.

Add the meat and mix well.

Form into six 3/4-inch thick patties.

For the sauce: Mix the remaining Coca-Cola and dressing.

Grill the meat over medium coals until desired doneness. Turn once, basting occasionally with sauce.

Serve on buns. Remaining sauce may be used as a topping.

Serves 6.

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Marinated Flank Steak (2)

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves of garlic, minced
1 tablespoon onion, minced
1 teaspoons ground ginger (or 3 tablespoons fresh minced ginger)
1/2 teaspoon black pepper
1 – 1.5 pounds beef flank steak

Place all of the ingredients in a large ziplock bag. Marinate overnight, turning occasionally.

Grill steak to medium, or to taste.

Serve warm or cold.

If you serve immediately, let the steak rest for about 10 minutes to allow the juices to stay in the meat.

Slice meat in thin strips across the grain.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories 228
Protein 15 grams
Fat 8 grams
Sodium 954 milligrams
Cholesterol 36 milligrams
Carbohydrates 20 grams
Fiber 0 gram

Cooking with Brown Sugar: 51 Recipes

Honey Mustard Spareribs

1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons honey
4 teaspoons Dijon-style mustard
1 teaspoon garlic powder
3 pounds pork spareribs, cut into 1-rib portions

Combine Teriyaki Marinade & Sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.

Reserving sauce, remove ribs and place, meaty side up, in 9×13-inch microwave-safe baking dish. Let stand 10 minutes.

Cover and microwave on Medium-high (70%) 14 minutes, rotating dish once.

Meanwhile, prepare coals for grilling.

Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce. Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.

(Or, place ribs on rack of broiler pan; brush with reserved sauce. Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).

Yield: 4 to 6 servings

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Barbequed Chuck Roast

4 lb round (7-bone chuck roast) cut 2″ thick
2 teaspoons meat tenderizer
3 green onions, chopped
1 garlic clove
1/4 green bell pepper (diced)
2 stalks celery, diced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 dash cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat.

Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking, have meat about six inches from heat, until done as desired. Allow from 50 to 60 minutes for total cooking time.

Brush frequently during cooking with any remaining marinade

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Deviled Steak

1 tablespoon catsup
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
1 pound boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt and pepper.

Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Makes 4 servings.

Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce.

Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

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Bacon Double Cheese Stuffed Burgers

1/4 lb chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese – shredded

Combine bacon, onion, cheddar cheese and set aside.

1.5 lb good ground beef
1/2 teaspoon salt free seasoning
2 tablespoons beer or Worcestershire Sauce

Combine beef, salt free seasoning and beer, mix thoroughly.

Then shape into 6 thin patties. Put bacon, onion and cheese on 3 patties. Top with remaining patties and press edges to seal.

Grill, broil or pan fry until well done, about 4 minutes per side.

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Ancho and Spice Rubbed Flank Steak Tacos

1 tablespoon fajita seasoning
1 teaspoon ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes, crushed
1 1/2 lbs. flank steak
2 tablespoons pure or extra virgin olive oil

Preheat grill.

In a small bowl, mix fajita seasoning, ancho chile, cumin, cinnamon and red pepper flakes.

Rub steak with olive oil. Sprinkle spice mixture over steak and rub well.

Grill 10 to 12 minutes over high heat, turning once for medium rare, or to desired degree of doneness (steak will be very chewy if cooked past medium). Or, broil 4 to 6 inches from heat following grill instructions.

Remove steak to cutting board and cover loosely with foil. Let rest 5 minutes. Slice thinly into angled slices across the grain.

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Tex-Mex Cheeseburgers

1 1/3 pounds ground beef
4 teaspoons minced green chilies
2 1/2 tablespoons diced Monterey Jack cheese
Vegetable oil
Salt and freshly ground pepper

Preheat grill.

Place ground beef on plate and gently spread apart with 2 forks. Sprinkle chilies over top; dot with cheese. Lift mixture and fold it over on itself. Gently shape into 4 patties, three-fourths to 1-inch thick, pressing any showing cheese pieces back into meat.

Brush grill grid lightly with oil. Grill burgers over medium-hot heat 3 minutes on first side, then 4 minutes on second side for rare, 5 to 6 minutes for medium-rare. Sprinkle with salt and pepper.

Makes 4 cheeseburgers.

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Pecan and Cheese Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce Gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing.

Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated.

Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil.

Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes.

Serve immediately.

Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.

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Pork Spare Ribs, Chinese Style

3 pounds small to medium spareribs
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/4 cup catsup
2 crushed garlic cloves

Combine all ingredients except spareribs. Add spareribs and marinate for about 5 hours.

Drain; weave on a spit to grill or broil over a slow fire for 1 to 1 1/2 hours, basting with marinade.

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