I love cherries. This sounds heavenly. I will definitely be making this, Tracy.
Cherry Barbecue Marinade for Microwaving then Grilling
4 pounds protein of choice
barbecue sauce - 2/3 C.
cherry preserves - 1/3 C.
molasses - 1 Tbl.
garlic powder - 1 tsp.
pepper - 1/4 tsp or to taste
orange juice - 1/2 C.
Liquid Smoke, optional - 2 tsps.
In a saucepan, combine the marinade items. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes, stirring occasionally. Let cool completely.
Place the protein in a 3-qt. microwave-safe dish. Pour marinade over top, cover. Refrigerate for 1 hour.
Drain protein retaining marinade.
Microwave protein on high, in a 1,100-watt oven for 15-20 minutes or until meat is tender. (If using tofu this is not needed, of course.)
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat a grill rack. Grill protein, over medium heat for 8-10 minutes or until browned, basting with marinade and turning occasionally.
Yield: 8 servings.
!!! Discard Remaining Marinade! Do Not Reuse!
This recipe was cooked in a 1,100-watt microwave.
This post was modified from its original form on 23 May, 4:49
Organic Toasted Garlic Marinara
Organic chopped tomatoes (as many cans as you need). I use Muir Glen - great flavor. For low sodium the best you can get (EXCELLENT flavor-the best) is Pomi (in a box).
2 cans of Muir Glen or Pomi crushed tomatoes
1/2 - 2/3 cup of your favorite red wine.
1 large sweet onion, chopped
Around 12-15 large fresh cloves of garlic
Salt and pepper
1/2 cup of extra virgin olive oil (organic if you can get it)
Your favorite grating cheese (Fontanelle is excellent and very buttery tasting)
Your favorite pasta. I like ot use a mixture of different pastas - shells and rotelle, etc. for more texture. It looks really nice.
Put 1 1/2 TBS, olive oil in saute pan and toast all garlic cloves until they are very lightly golden brown and soft. Do this on low heat. DO NOT lert garlic cloves go dark. They will have a bitter taste.
Place toasted garlic cloves in a blender or food processor. Set aside.
Saute onion and if you have time, carmelize onion. This takes quite a bit of time.
Then place 1/2 cooked onions in food processor with garlic. Add one can of crushed tomatoes, salt and pepper. Blend until smooth.
Pour blended sauce into pan and add the rest of the tomatoes & olive oil, red wine. Cook on low for about 30 minutes, stirring frequently.
Before serving over pasta: make a chiffonade of basil leaves and toss over top of sauce on each plate.
Chiffonade: stack about 4-5 basil leaves on top of each other and roll them up. Using kitchen scissors, cut slivers off of each roll.
Sprinkle cheese on each bowl.
This post was modified from its original form on 20 May, 10:59
Creamy Herbed Mushroom Sauce Over Pasta
(Any meat can be cooked, shredded, then mixed with the pasta first to turn this into a main meal.)
Cream of Mushroom Soup, Low Salt 2 Cans, 10 ½ oz. each
Cream cheese - 8 oz.
Basil, fresh ¼ C., chopped
Campanili mushrooms - 1/2 lb., sliced
Scallions - 6, chopped
Fettuccine pasta - 1 lb.
Black or White Pepper freshly cracked, to taste.
In one sauce pot start cooking the pasta as directed on package.
In another sauce pot place the undiluted soup. Warm over medium-low heat till hot.
Slowly add the cream cheese, stirring constantly. Add Pepper. Once cream cheese in thoroughly melted remove from heat and cover. Set aside.
In a nonstick skillet sprayed with cooking spray sauté mushrooms and scallions about 3 minutes.
Mix sautéed mushrooms/scallions with soup/cream cheese mixture. (If too cool warm over low heat, stirring constantly, till hot again.. If you time it right this shouldnt have to be done.)
When pasta is ready, drain. Place pasta on plates, top with sauce, serve.
Tarragon Salad Dressing
1 Tbl. ground tarragon
1/4 c. red wine vinegar
3/4 c. salad oil
2 tsp. powdered mustard
1 tsp. onion powder
3 tsp. sugar
1/2 tsp. ground oregano
1/4 tsp. ground black pepper
1/4 tsp. paprika
1 tsp. ground ginger
1 tsp., garlic powder
soy sauce, 2 tsp.
Directions: Combine all in a carafe, shake, serve.
garlic, 1 clove, minced.
Dijon mustard, 1 tsp.
tarragon, fresh, chopped, 2 Tbls. or (ground tarragon, 1 Tbl.)
olive oil, 3/4 C.
vinegar, raspberry or red wine, 1/4 C.
honey, 2 tsp.
paprika, red, 1/2 tsp.
turmeric, 1 tsp.
Worcestershire sauce, 2 tsp.
black pepper, to taste
Place in a carafe with tight lid, shake, serve.