GRILL BAKING PAN RECIPES
PAN-COOKED GIANT PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER
This delicious seafood dish looks – and tastes – so impressive, but is super-speedy and simple to make
Total Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns. 2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil. 3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions. 4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up. 5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste. 6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed. 7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.
Nutrition Facts : Calories 230 calories, FatContent 10.9 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 18.7 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 0.91 g salt, FiberContent 4.9 g fibre
ROMANO'S MACARONI GRILL PENNE RUSTICA | TOP SECRET RECIPES
Menu Description: "Shrimp, grilled chicken & smoked prosciutto and Parmesan baked in a creamy cheese sauce." Romano's top-requested item is so popular they've even trademarked the name. Grilled chicken, shrimp, prosciutto, and penne pasta bathed in a creamy gratinata sauce is topped with cheese and paprika, and baked until the top is a crispy brown. There's a distinct smoky flavor that comes from the smoked prosciutto used by the chain, and you might have a hard time finding such a unique item at your deli. No big deal. Just use regular prosciutto, and have the deli cut it pretty thick—1/8-inch will do. The dish will still work since you'll get smoky hints from the grilled chicken and shrimp. The chain serves up the entree in a wide, shallow baking dish that comes to you straight from the restaurant's salamander overhead oven/broiler. If you don't have any baking dishes like that, try using 9-inch glass pie dishes. These make for a great presentation, especially when served hot right to the table, garnished with a sprig of rosemary and a few sliced pimentos on top. Be sure to get the sliced pimentos, not diced. You want long pieces just like those they use at the restaurant. Complete the Macaroni Grill experience with a slice of lemon passion cake. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur. For a live demonstration of this recipe, check out this video.
Provided by Todd Wilbur
Total Time 50 minutes0S
Prep Time 25 minutes0S
Cook Time 25 minutes0S
Number Of Ingredients 24
Nutrition Facts : Calories 792 calories
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T.G.I. FRIDAY'S JACK DANIEL'S GRILL GLAZE - TOP SECRET RECIPES
The Jack Daniels Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon (pictured here), baby back ribs, steak, chicken, pork chops—even on chicken wings. I was asked to clone the sauce for an appearance on the Oprah Winfrey Show and I wanted the clone to be a good one, so I persuaded a T.G.I. Friday's server to show me the list of ingredients on the box the sauce was shipped in. I jotted down the info and created this recipe using only those ingredients, which helped a lot in creating this tasty hack. Use it to top your favorite meat, but if you're grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn. And don't forget to serve extra on the side.
Click here for more of my copycat recipes from T.G.I. Friday's. Source: Top Secret Recipes Lite by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes0S
Calories 198 calories per serving
From topsecretrecipes.com
Reviews 4.7
Total Time 1 hours 0 minutes0S
Calories 198 calories per serving
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SAUSAGE AND MASH RECIPE | PORK RECIPES - JAMIE OLIVER
Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 654 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 654 calories per serving
- Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
- Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
- Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
- Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
- Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.
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BEST GRILLED FLANK STEAK - HOW TO GRILL FLANK STEAK
A simple grilled flank steak is the ultimate quick weeknight dinner, and it's also great for feeding a crowd. The marinade gives it a ton of flavor.
From thepioneerwoman.com
Total Time 45 minutes
Category grilled, main dish, meat
From thepioneerwoman.com
Total Time 45 minutes
Category grilled, main dish, meat
- In a large baking dish, whisk together the olive oil, Worcestershire sauce, red wine vinegar and brown sugar. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes. Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.
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