Recipes Included On This Page Gin-Gar Chicken (Grilled) Greek Ambrosia Sandwich Greek Squash Grilled Tuna with Teriyaki Fruit Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gin-Gar Chicken (Grilled) Recipe By : Busycooks.com Serving Size : 6 Preparation Time :0:00 Categories : Chicken And Poultry Grilling Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces plain yogurt 1 piece ginger root, one inch -- coarsely chopped 8 cloves garlic -- coarsely chopped 1 1/2 teaspoons chili powder 1 1/2 teaspoons salt 2 pounds chicken breast, no skin, no bone, R-T-C -- up to 3 lbs In a food processor or blender, blend yogurt, garlic and ginger until smooth. Add chili powder and salt and blend well. Pound chicken to an even thickness, about 1/2 inch. Pour yogurt mixture over chicken and marinate refrigerated in covered container, 12 to 24 hours, tossing occasionally. Light a hot fire in a barbecue grill. Remove the chicken from the marinade and grill 4 inches from the heat for about 4 - 5 minutes per side or until cooked. The chicken is done when it is uniformly browned and firm to the touch. Yield: 6 - 8 servings Ginger, garlic and chili powder flavor boneless chicken breasts and/or thighs. Yogurt has an amazing ability to keep chicken tender and moist on the grill, as this recipe demonstrates. An added bonus, this recipe is low-fat! This must be started the night before. Posted to Fareshare 7/99 by J Pellegrino Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Ambrosia Sandwich Recipe By : Beyond the Moon Cookbook, Ginny Callan Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup crumbled feta cheese -- (4 ounces) 4 ounces cream cheese -- softened OR Neufchatel cheese 2 tablespoons mayonnaise 2 large cloves garlic -- peeled & minced 2 tablespoons finely chopped fresh dill 1/8 teaspoon salt 1/4 cup sun-dried tomatoes, oil-packed -- drained & diced 3/4 cup diced red bell pepper -- (1 med pepper) 1/3 cup diced red onion 12 slices sourdough bread -- lightly toasted 1 medium avocado -- (to 2) peeled, seeded, & sliced 2 medium tomatoes -- sliced 2 cups fresh spinach leaves -- lightly packed Combine the feta, cream cheese, mayonnaise, garlic, dill, and salt in a food processor, and process until smooth. Transfer to a bowl, and stir in the sun-dried tomatoes, red pepper, and red onion. Spread the cheese mixture on six of the bread slices. Top with the avocado, tomato, spinach leaves, and the remaining bread. Cut and serve. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Squash Recipe By : Home Cooking, Linda McCartney Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound summer squash -- (pattypan or zucchini) a little salt 1/2 clove garlic -- minced yogurt OR sour cream -- (up to 1 cup) 2 teaspoons chopped dill weed 1 pinch cayenne Slice the squash into thick rounds, then slice each round in half. Scoop away the seed pulp and rinse the wedges under cold water. Sprinkle the surface of each wedge with salt and garlic, then steam the squash until it is tender. Mix the sour cream (or yogurt), dill, and cayenne together in a small bowl. When serving the squash, spoon a generous amount of this sauce over each wedge. Lyn Hillman ** Greek Squash ** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Tuna with Teriyaki Fruit Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Seafood Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 1/4 cup sugar 6 tablespoons sake or dry sherry 3 thin slices fresh ginger OR 1/4 teaspoon ground ginger 1 pound tuna fillets or steaks cut into 4 equal pieces -- (about 1 inch thick) Olive oil or salad oil 8 thin slices peeled -- seeded papaya (8 to 12) 2 teaspoons finely chopped candied or crystallized ginger 1 medium-size green bell pepper -- seeded and cut into long slivers Preparation time: 15 to 20 minutes Grilling time: 3 to 4 minutes In a 2-quart pan, combine soy sauce, sugar, sake, and ginger slices; bring to a boil over high heat and cook, stirring, until sugar is dissolved. Continue to boil until reduced to 1/3 cup; discard ginger slices. Keep warm. Rinse fish and pat dry. Brush both sides with oil. Barbecue over direct heat, placing fish directly on grill and turning once, until just slightly translucent or wet inside when cut in thickest part (3 to 4 minutes total). Place tuna on individual plates. Evenly top with soy sauce mixture, papaya slices, and candied ginger; arrange bell pepper alongside. Yield: Makes 4 servings. Nutrition information: Per serving: 263 calories, 28 grams protein, 24 grams carbohydrates, 6 grams total fat, 43 milligrams cholesterol, 1,078 milligrams sodium. Robin GrassRats@aol.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer at thepoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : This recipe found on: Thrive