Creative Cooks

Review: "The George Foreman Lean Mean Fat Reducing Grilling Machine Cookbook"

Tue, 24 Feb 2026 04:38:04 GMT

Posted by: ysabetwordsmith

The George Foreman Lean Mean Fat Reducing Grilling Machine Cookbook
Paperback – January 1, 2000
by george-foreman-connie-merydith (Author)

Today we finished reading our second cookbook of the year. The front matter includes Acknowledgements, Preface, Introduction, and Smart Eating for Healthier Living. The recipe chapters are Bring Out the Best of Grilling -- Marinades, Sauces, and Rubs; A Cut Above -- Beef and Lamb; Smoky Sensations -- Pork Chops, Ribs, and Ham; Tender Choices from the Sea -- Fish and Shellfish; Savory Grilled Poultry -- Chicken and Turkey; Quick and Easy Favorites -- Burgers, Sandwiches, and Snacks; Tempting Companion Dishes -- Vegetables, Fruit, Salads, and Desserts. Then in the back are a basic cooking guide, glossary, and index. The index lists both recipe titles and ingredients.

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Cowboy Butter

Sat, 25 Oct 2025 14:15:18 GMT

Posted by: nverland

Cowboy Butter
Prep Time 15 min Yield 3/4 cup.

Ingredients

1/2 cup butter, softened
1/2 shallot, minced
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon prepared horseradish
2 teaspoons minced chives
1 garlic clove, minced
1 teaspoon minced fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper

Directions

In a small bowl, whisk all ingredients until blended. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

Store in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.

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Pickle de Gallo

Sat, 26 Jul 2025 13:50:12 GMT

Posted by: nverland

Pickle de Gallo
Prep Time 25 minutes Additional Time 30 minutes Total Time 55 minutes Servings 6 servings

Ingredients

6 dill pickles finely diced
1 bell pepper finely diced (choose red, orange, or yellow)
1 small red onion finely diced
1 teaspoon sriracha sauce
3 tablespoons fresh cilantro chopped
1 tablespoon pickle brine
salt and pepper to taste (optional)

Instructions

Add the dill pickles, bell pepper, and red onion to a mixing bowl.
Stir in the sriracha. Start with 1 teaspoon and adjust to taste if you like more heat.
Add the chopped cilantro and pickle brine.
Gently mix everything together.
Cover and refrigerate for at least 30 minutes to let the flavors come together.
Serve chilled! Use it as a topping for grilled meats, a zesty taco companion, or enjoy it with tortilla chips.

Notes

This Pickle de Gallo recipe makes 1½ to 2 cups
Serve it with chips, on burgers, tacos, wraps, or grilled meats
For a low-sodium version, rinse the pickles before chopping
Refrigerate any leftovers in an airtight container for up to 4 days. Do not freeze.

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Recipe: Halloumi Veggie Burgers

Sat, 22 Feb 2025 03:25:10 GMT

Posted by: ysabetwordsmith

Today we made Halloumi Veggie Burgers. Ironically the mango sauce was our favorite part.

"Halloumi Veggie Burgers"

Ingredients:
2 large portabella caps
truffle olive oil
sea salt
black pepper
1 large beefsteak tomato, sliced
2 tablespoons Patak's sweet mango chutney
1 teaspoon apple cider vinegar
pinch of ginger powder
pinch of Aleppo pepper
8 ounce package of halloumi cheese
olive oil
1/4 teaspoon Santorini Citrus spice blend
4 brioche burger buns

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Easy Flavored Butters

Thu, 12 Dec 2024 12:03:48 GMT

Posted by: nverland

Easy Flavored Butters

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Tamarillo Chutney

Sat, 14 Sep 2024 14:03:45 GMT

Posted by: nverland

Tamarillo Chutney
READY IN: 1hr YIELD: 3 cups chutney

INGREDIENTS

US

750 g tamarillos (approximately 12)
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
1 1⁄2 cups caster sugar
1 cup white wine vinegar
3⁄4 cup raisins
1 teaspoon allspice
1⁄2 teaspoon cinnamon

INGREDIENTS

Metric

750 g tamarillos (approximately 12)
14.79 ml olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chili, seeds removed, finely chopped
354.88 ml caster sugar
236.59 ml white wine vinegar
177.44 ml raisins
4.92 ml allspice
2.46 ml cinnamon

DIRECTIONS

To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
Roughly chop and put in a bowl.
Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.

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Strawberry Chilli Relish

Wed, 07 Aug 2024 11:45:58 GMT

Posted by: nverland

Strawberry Chilli Relish
Servings: 3/4 – 1 cup

Ingredients:

1 lb / 450 g ripe strawberries hulled and sliced (see notes)
1 1/2 Tbsp chilli flakes/crushed red pepper only add 1 Tbsp if you have a relatively low tolerance to heat – this is a spicy relish with chilli flakes as the co-star, they used 1 Tbsp crushed chilli flakes and 1/2 Tbsp Aleppo chilli
5 oz / 145 g sugar
1/4 cup red wine vinegar
1 Tbsp balsamic vinegar
1/2 tsp salt
Extra water to thin out the sauce if needed

Instructions:

Slice the strawberries (or chop if you like a smoother, sauce-like relish).
Add the strawberries and all the ingredients (except water) into a saucepan and mix well.
Bring to a boil and then simmer on low-medium heat for about 40 minutes, until the relish thickens.
Stir the relish from time to time to prevent it from sticking to the bottom of the pan.
If you like a thick relish, keep it as is. If you prefer a pourable sauce-like consistency, add a few tablespoons of water to thin out the relish.
Store in an airtight jar, or a sterilized glass jar. It should stay fresh for about a week in a normal jar, but longer in a sterilized jar.

NOTE – chop the strawberries instead for a smoother, sauce-like spicy strawberry chilli relish.

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Coconut Syrup

Sat, 27 Jul 2024 13:11:14 GMT

Posted by: nverland

Coconut Syrup
Prep Time 5 mins Cook Time 10 mins Total Time 15 mins 12 servings

1 can unsweetened coconut milk (13.5 ounces)
1 cup sugar
5 ounces plain Greek yogurt (or coconut or vanilla flavored)
¼ cup light corn syrup
3 teaspoons cornstarch
1/2 teaspoon salt

Instructions

Place all ingredients in a heavy medium saucepan over medium-high heat and bring to a boil, whisking often.
When syrup comes to a boil, reduce heat slightly and continue to boil for 5 minutes, whisking constantly.
If it starts to boil up too high, remove from the heat and allow the mixture to recede before placing over the heat again. Reduce heat if necessary.
Remove syrup from heat and allow to cool to room temperature. If you want to have thicker syrup, place in the refrigerator until cooled.
Serve over pancakes, waffles, French toast, ice cream, or in your favorite drinks.

Toppings for Pancakes with Coconut Syrup
Shredded coconut or toasted coconut flakes
Pineapple tidbits
Chopped macadamia nuts
Sliced bananas
Strawberries
Blueberries
Blackberries

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Copycat Burger King Zesty Sauce for Onion Rings

Wed, 27 Mar 2024 11:35:00 GMT

Posted by: nverland

Copycat Burger King Zesty Sauce for Onion Rings
Prep: 5 mins Chill time: 30 mins Total: 35 mins Servings: 4

Ingredients

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions

Place mayonnaise, ketchup, prepared horseradish, sugar, lemon juice, mustard, vinegar, cayenne pepper and salt in a bowl. Stir together until combined.
Cover and store in the refrigerator for at least 30 minutes for flavors to come together.

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SHERRY TRIPLE BERRY CRANBERRY SAUCE

Sun, 24 Dec 2023 14:39:40 GMT

Posted by: nverland

SHERRY TRIPLE BERRY CRANBERRY SAUCE

INGREDIENTS:

One 12-ounce bag cranberries
One 4.4-ounce container blueberries (about 3/4 cup)
One 6-ounce container raspberries (about 1 cup)
3/4 cup granulated white sugar
1/2 cup Sherry Cooking Wine
1/2 cup water
1 teaspoon orange zest
One medium orange, juiced
1/8 teaspoon cinnamon

DIRECTIONS:

Combine the cranberries, blueberries and raspberries in a medium saucepan. Add in the sugar, sherry, water, orange zest, orange juice and cinnamon; stir to combine, then bring to a boil over medium-high heat.
Reduce heat to simmer (low) and continue to cook until the berries begin to burst and break-down and the sauce begins to thicken. Let cool. Keep refrigerated until ready to serve.

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Pomegranate Almond Raita

Sat, 16 Dec 2023 14:13:05 GMT

Posted by: nverland

Pomegranate Almond Raita

Ingredients:

(Amount of all ingredients are approximate and can be changed)

2 cups plain Greek yogurt (or thick, strained yogurt)
1 cup pomegranate arils
1/4 almond slivers or slices
Powdered sugar to taste (you may use any other sweetener)
Zest of one orange (if you do not have an orange, you may use a few drops of pure orange extract)
4-5 leaves of fresh mint (optional) + more for garnish if you want

Method:

If you are not using Greek yogurt, strain out the yogurt until it’s thick and creamy. Remove arils from pomegranates and set aside.

Muddle sugar with mint leaves. If you are not using sugar, julienne the mint leaves or crush them. Whisk yogurt and orange zest or extract, until creamy and lump free. Fold in the sugar and mint. Fold in the pomegranate arils and the almonds.

Garnish with more pomegranate arils and fresh mint. Chill until ready to serve.

This is a very free form recipe. Use any amount of yogurt to any amount of pomegranates. Serve as a side dish, a condiment, healthy snack or a dessert.

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Clotted Cream

Mon, 11 Dec 2023 12:31:35 GMT

Posted by: nverland

Clotted Cream
Prep Time 10 mins Servings: 3 cups

Ingredients

½ cup (120 g) heavy cream
2 tablespoons (16 g) powdered sugar
8 ounce (224 g) mascarpone cheese
½ cup (115 g) sour cream

Instructions

Place all ingredients in a medium bowl. Using a hand mixer, whip all ingredients together until fully combined.
Store in an airtight container in the refrigerator for a week. For best use, allow it to sit at room temperature for about 30 minutes before serving.

Recipe Notes

Store leftover clotted cream in the fridge for up to a week. Let it sit at room temperature for about 30 minutes before serving.
Keep the heavy cream cold before you start whipping it. It won't thicken if it isn't cold.
If you can't find mascarpone cheese by any chance, you may replace it with cream cheese although there'll be a difference in taste and texture.

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Homemade Whole Grain Beer Mustard

Wed, 12 Apr 2023 11:39:18 GMT

Posted by: nverland

Homemade Whole Grain Beer Mustard
Prep Time: 5 mins Resting Time: 2 d 12 hrs Total Time: 2 d 12 hrs 5 mins Servings: 1 cup

INGREDIENTS

⅓ cup yellow mustard seeds
¼ cup brown mustard seeds
½ cup apple cider vinegar
1/3 cup pale ale or water
2 tablespoons light brown sugar
1 tablespoon honey
½ teaspoon sea salt

METRIC

56.67 g yellow mustard seeds
6 g brown mustard seeds
119.5 g apple cider vinegar
78.67 g pale ale or water
2 tablespoons light brown sugar
1 tablespoon honey
½ teaspoon sea salt

INSTRUCTIONS

Pour both types of mustard seeds into a small mixing bowl and whisk together until well blended.
Stir vinegar and beer (or water) into the mustard seeds until just combined.
Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.
Stir the remaining ingredients into the mustard seed mixture and pour into a food processor.
Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.
Pour mixture into a sterilized glass jar, seal and refrigerate.
Allow mustard to sit for 1 to 2 days before trying it.

NOTES

Makes 1 1/2 cups
Homemade mustard can be stored in an airtight jar or container, in the refrigerator for maximum freshness.
When properly stored, homemade mustard will keep for up to 1 year.
The most important thing about homemade mustard is to allow it to sit for a day two before using it. This will allow for the bitter flavor to dissipate from the mustard.
If you want a spicier mustard you can add some chiles or horseradish to the mixture before grinding it. If you want a more mild flavor, you can add more sugar and honey to cut through the heat of the seeds.

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Easy Strawberry Sauce

Sun, 14 Aug 2022 17:26:03 GMT

Posted by: nverland

Easy Strawberry Sauce
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Yield: 1 1/2 cups

Ingredients

1/4 cup (60ml) water
1 tbsp cornstarch
5 tbsp (65g) sugar
2 tbsp fresh lemon juice
1 lb strawberries, thickly sliced

Instructions

In a small bowl or measuring cup, whisk together the water and the cornstarch.
Combine the sugar, lemon juice, strawberries and cornstarch mixture in a medium-sized saucepan. Stir to combine.
Cook over medium heat, stirring continuously, while the sugar melts and the strawberries start to release their juice. You can mash up the strawberries a bit as they cook if you don’t want the sauce as chunky.
Allow the mixture to slowly come to a boil, then boil for one minute. Keep in mind that the sauce will thicken as it cools, so if it seems like it’s getting fairly thick, you may want to remove it from the heat sooner so that you don’t over thicken it. The juiciness of your berries may vary.
Remove sauce from heat and allow to cool. Serve the sauce warm or cold over pancakes, waffles, cheesecakes, etc or refrigerate until ready to use later.

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Compound Butter

Sat, 21 May 2022 13:15:33 GMT

Posted by: nverland

Compound Butter
Prep Time: 10 minutes Total Time: 10 minutes Servings: 8

Ingredients

8 ounces salted butter room temperature
1 tablespoon finely diced chives
2 large garlic cloves minced (about ½ tablespoon)
1 teaspoon flat leaf Italian parsley finely diced
2 pinches fresh cracked black pepper.

Instructions

Prep ingredients by allowing butter to come to room temperature, mincing garlic, dicing chives & parsley, and measuring pepper.
Using a spatula, mix ingredients together in a medium sized bowl.
Store in a glass air tight container, or turn onto a sheet of plastic wrap or parchment paper, form into a log and wrap tightly.
Refrigerate until ready to use.

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Easy Cranberry Chutney

Wed, 13 Dec 2017 07:15:00 GMT

Posted by: nverland

Easy Cranberry Chutney
Prep time 5 mins Cook time 12 mins Total 17 mins Serves: 1 cup

Ingredients

1 cup water
12 oz sweetened dried whole cranberries
1 cup chopped, peeled apples
⅓ cup apple cider vinegar
½ tsp cinnamon
¼ tsp allspice
¼ tsp ginger
¼ cup chopped pecans

Instructions

Add all ingredients to a saucepan and bring to a boil.
Reduce the heat to low and simmer for 12 minutes.
Turn off the heat and cool.
Pulse a few times in a blender until you reach the desired texture.
Stir in the pecans and store in the refrigerator until ready to use.
Spread on cheese and crackers, or top meats.

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Kool-Aid Pickles

Thu, 24 Aug 2017 06:51:00 GMT

Posted by: nverland

Kool-Aid Pickles
MAKES: 12 servings TOTAL TIME: Prep: 10 min. + chilling

Ingredients

1 jar (32 ounces) whole dill pickles, undrained
2/3 cup sugar
1 envelope unsweetened Kool-Aid mix, flavor of your choice

Directions

Drain pickles, reserving juice. In a small bowl, combine the reserved juice, sugar and Kool-Aid, stirring until sugar is dissolved. Set aside.
Slice pickles; return to jar. Pour juice mixture over pickles. Discard any remaining juice. Cover and refrigerate for 1 week before serving. Store in the refrigerator up to 2 months. Yield: 3 cups.

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Clean Eating Tartar Sauce

Sat, 09 Apr 2016 07:07:00 GMT

Posted by: nverland

Clean Eating Tartar Sauce

Ingredients

2 Tbsp capers, finely chopped
2 medium (3-4” long) pickles, finely chopped
1 Tbsp onion, minced
1 medium garlic clove, minced
1 tsp maple syrup or raw honey
1 tsp white vinegar or lemon juice
2-3 Tbsp organic mayo
½ cup Greek yogurt
Pinch of ground black pepper

Directions

In a medium bowl, combine all ingredients and stir. Alternatively, you can pulse capers, pickles, onion and garlic in a food processor and then mix with maple syrup, vinegar, mayo and yogurt.

Storage Instructions: Refrigerate in a glass airtight container for up to a week.

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Cranberry Chutney

Wed, 11 Nov 2015 05:27:00 GMT

Posted by: nverland

Cranberry Chutney
TOTAL TIME: Prep: 40 min. + chilling MAKES: 24 servings

Ingredients
4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
½ cup packed brown sugar
2 teaspoons ground cinnamon
1-½ teaspoons ground ginger
½ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup chopped tart apple
½ cup golden raisins
½ cup diced celery

Directions
In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.

Nutritional Facts
2 tablespoons equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.

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Hot Dog & Hamburger Relish

Wed, 23 Sep 2015 05:19:00 GMT

Posted by: nverland

Hot Dog & Hamburger Relish
Serves: 6 - 8 pint jars

Ingredients

12 green tomatoes
4 onions
4 green bell peppers
4 c apple cider vinegar
2 c sugar
2 tsp mustard seed
2 tsp celery seed
1 Tbsp turmeric

Directions

1 Chop fine the tomatoes, onions and peppers
2 Place in a wire strainer to drain juices
3 Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).
4 Add sugar, mustard seed, celery seed and vinegar stir well.
5 Place on stove with burner on med-high heat. Bring all to a boil, remove from heat and add turmeric and stir once again.
6 Place in sterilized pint jars; one at a time, leaving ½ inch from top of jar. Wipe dry the edge of opening with a clean cloth.
7 Place lid and band on jar and twist tight. Continue filling other jars and repeat as above. No need to process. They will seal themselves.
8 One batch makes 7 to 8 pint jars of relish.

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Madras Tomato Chutney

Sun, 26 Jul 2015 09:09:00 GMT

Posted by: nverland

Madras Tomato Chutney

2 Tbsp (30 ml) vegetable oil
1 large onion, chopped
2-4 cloves garlic, finely chopped
3 large tomatoes, chopped
1 tsp (5 ml) chili powder
Cayenne pepper to taste
Salt and freshly ground pepper to taste

Heat the oil in a large skillet over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Stir in the garlic and cook for 3 minutes. Add the remaining ingredients and cook covered until the tomatoes begin to break down, 5 to 10 minutes. Puree in a food processor or electric blender and refrigerate until ready to use. Store covered in the refrigerator for up to 5 days. Makes about 1 ½ cups (375 ml).

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Beer Mustard

Mon, 13 Apr 2015 05:22:00 GMT

Posted by: nverland

Beer Mustard

¾ cup (180 ml) brown mustard seeds
¼ cup (60 ml) yellow mustard seeds
1 cup (250 ml) dark beer
2 cloves garlic passed through a garlic press
½ cup (125 ml) cider vinegar
2 Tbs (30 ml) brown sugar
1 tsp (5 ml) salt

Combine the mustard seeds and beer in a bowl and refrigerate
for 24 hours. Add the remaining ingredients and stir to combine
and dissolve the sugar and salt. Pack into hot sterilized jars
and refrigerate for 1 week before using. Makes about 2 cups
(500 ml).

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Tartar Sauce

Thu, 29 Jan 2015 05:19:00 GMT

Posted by: nverland

Tartar Sauce

Ingredients:
•1/4 cup low-fat mayonnaise
•1 1/2 teaspoons Dijon mustard
•2 sweet gherkin pickles, minced
•2 tablespoons finely chopped jarred pimiento peppers
•2 teaspoons minced shallot

Preparation:
Combine mayonnaise, mustard, pickles, pimientos and shallot in a small bowl.

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Homemade Harissa (Spicy Red Pepper Sauce).

Sat, 13 Sep 2014 08:40:00 GMT

Posted by: nverland

Homemade Harissa (Spicy Red Pepper Sauce).
PREP TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
YIELD: 1 1/2 CUPS HARISSA SACUE

INGREDIENTS

2 whole roasted red peppers, seeds removed*
2 dried ancho chilies*
1 dried chile de arbol*
2 chipotle chiles in adobo*
1 cup boiling water
1 garlic clove, peeled + smashed
Juice of half a lemon
Salt, to taste
2 tablespoons olive oil

INSTRUCTIONS

Place the dried chiles in a heatproof bowl and pour the boiling water over top the chiles. Let sit for 20 to 30 minutes until the chiles are softened. Reserve chile water.
Once chiles are softened, cut top off the chiles and remove the seeds from inside. Add to the bowl of a food processor or blender, along with the chipotle chiles in adobo, garlic and lemon juice.
Purée, slowly pouring in the olive oil to thicken the sauce. If desired add 1-2 tablespoons of the reserved chile water to thin the sauce a bit. Season to taste with salt and extra lemon juice.
The Harissa will keep refrigerated for a few weeks.

TIEGHAN SAYS:

*You can use any combo of dried chiles you prefer. You will need a total of 5 dried chiles.

*To roast your own red peppers you can either broil them in the oven or place them directly on a gas top burner and char all sides of the pepper. Once all sides are charred remove the pepper from the broiler or stove top and place in a bowl and cover. Allow to sit for 5 minutes, remove and peel the charred parts away. Slice and use.

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Light Beer Hamburgers, Mushroom-Beer Ketchup, Beer-Braised Onions

Sat, 07 Jun 2014 08:58:00 GMT

Posted by: nverland

Light Beer Hamburgers, *Mushroom-Beer Ketchup, *Beer-Braised Onions
Light Beer Hamburgers
Serves: 4 Cooking Time: 18 min
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*Mushroom-Beer Ketchup
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*Beer-Braised Onions
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