Ranch Burgers
2 pounds lean ground beef
1 (1 ounce) package ranch dressing mix
1 egg, lightly beaten
3/4 cup crushed saltine crackers
1 packet onion soup mix
Thaw completely. Preheat the grill for high heat. Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.
Island Chicken
6 Chicken Breasts
1/4 cup pineapple juice
3 tbsp. rum (I used spiced Captain Morgans)
1 tbsp. chipotle chili powder
6 Chicken Breasts
1/4 cup pineapple juice
3 tbsp. rum (I used spiced Captain Morgans)
1 tbsp. chipotle chili powder
1 tbsp. brown sugar
1 tbsp. lime juice
1 clove of garlic, minced
Mix up marinade, reserve 3 - 4 tbsp. for cooking. Put the chicken in a zip lock bag and mix with the rest of the chicken and mix to coat. Let marinate all day or overnight. Cook the chicken on the grill over medium heat with grill closed for 15 - 20 minutes, brushing chicken with marinade after 10 minutes. Turn chicken over and brush with reserved marinade and continue to cook until done.
1 tbsp. lime juice
1 clove of garlic, minced
Mix up marinade, reserve 3 - 4 tbsp. for cooking. Put the chicken in a zip lock bag and mix with the rest of the chicken and mix to coat. Let marinate all day or overnight. Cook the chicken on the grill over medium heat with grill closed for 15 - 20 minutes, brushing chicken with marinade after 10 minutes. Turn chicken over and brush with reserved marinade and continue to cook until done.
Herb Marinated London Broil
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Italian Seasoning
1 1/2 teaspoons Garlic Powder
1 teaspoon Seasoning Salt
1 teaspoon Coarse Grind Black Pepper
1 London Broil or top round steak or Flank Steak (about 1-inch thick)
Combine wine, olive oil and seasonings in a large self-closing plastic bag. Place steak in bag and seal. Turn bag gently to distribute marinade.
From Frozen: Thaw in refrigerator.
Lightly grease grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill 8-10 minutes per side or until desired doneness. Brush with reserved marinade after turning. Discard leftover marinade. Cut into thin slices across the grain.
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons Worcestershire sauce
2 teaspoons Italian Seasoning
1 1/2 teaspoons Garlic Powder
1 teaspoon Seasoning Salt
1 teaspoon Coarse Grind Black Pepper
1 London Broil or top round steak or Flank Steak (about 1-inch thick)
Combine wine, olive oil and seasonings in a large self-closing plastic bag. Place steak in bag and seal. Turn bag gently to distribute marinade.
From Frozen: Thaw in refrigerator.
Lightly grease grill rack. Preheat grill to medium heat. Remove steak from marinade; reserving marinade. Grill 8-10 minutes per side or until desired doneness. Brush with reserved marinade after turning. Discard leftover marinade. Cut into thin slices across the grain.
Marinated Pork Chops
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed (You can use pork steaks, pork tenderloins, etc.)
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Put ½ marinate in large bag and add pork chops. Place ½ marinate into small bag to save for basting during cooking.
From Frozen: Thaw Pork Chops. Bake pork chops 30 minutes in the preheated 350 degree oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F. OR Grill and baste with extra marinate during cooking.
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed (You can use pork steaks, pork tenderloins, etc.)
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Put ½ marinate in large bag and add pork chops. Place ½ marinate into small bag to save for basting during cooking.
From Frozen: Thaw Pork Chops. Bake pork chops 30 minutes in the preheated 350 degree oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F. OR Grill and baste with extra marinate during cooking.
Potato Casserole
1 package frozen hash browns
1/2 C. melted butter
1 t. salt
1/2 t. ground pepper
1 – 10 oz. can Cream of Chicken soup
1/2 C. chopped onion
1 pint sour cream
10 oz. shredded cheddar
In a large bowl combine all ingredients. Pour into 1 - 9x13 or 2 8x8 pans.
Instructions from freezer:
Defrost and bake in preheated 350° over for 30 – 40 minutes or until heated through.
Broccoli Corn Casserole
6T Butter
2 C. Stuffing Mix – crumbs not cubes
2 eggs
20 oz. frozen chopped broccoli
32 oz. can of creamed corn
2T chopped onion
1/2 tsp. salt
Dash Pepper
From Freezer: Thaw and bake at 350 degrees for 45 minutes.
