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October 21, 2025, 11:52:49 AM

This week's Club Pogo challenges!
Solitaire Home Story : Clear 200 diamond cards this week!
Garden Blast : Use 170 bombs or bomb power-up combos this week!
World Class Solitaire HD : Place 200 cards into the foundation stacks this week!


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Topic summary

Posted by Mr. Rasputia
 - August 31, 2006, 04:59:24 PM
Ingredients

1 Packet of mushroom soup
1 Cup water
2 Cups canned tuna
3 Egg yolks
1 Cup dry breadcrumbs
1 Onion, finely chopped
1 Tablespoon lemon juice (more if u were a lemony person like moi)
3 Egg whites
Salt and Pepper
now heres a recipe to try tunaloaf <a href="http://plugin.smileycentral.com/http%253A%252F%252Fwww.smileycentral.com%252F%253Fpartner%253DZSzeb008%255FZNxdm824JOUS%2526i%253D7%252F7%255F4%255F12%2526feat%253Dprof/page.html" target="_blank"><img src="http://smileys.smileycentral.com/cat/7/7_4_12.gif" alt="SmileyCentral.com" border="0">
Posted by hades
 - June 16, 2006, 01:35:20 PM
lol a hungry avatar.
Posted by foxx
 - June 16, 2006, 10:36:30 AM
That does sound good...I'll have to try it out...

...and it does look like your avatar is at least trying to lick the chicken... :)))
Posted by Libra
 - June 16, 2006, 10:07:20 AM
Quote from: Libra® on June 16, 2006, 09:41:49 AM



I make this dish all the time, especially when we have a BBQ.  Everyone loves it!  The great thing is that you can marinate the chicken and prepare the salsa before hand so that all you have to do the day of the BBQ is grill the chicken and the onions. I honestly think this is my most favorite recipe ever.   

INGREDIENTS:
•   1 package McCormick® Grill Mates® Spicy Caribbean Marinade (If you can't find this marinade, use some other kind of Caribbean marinade like chipolte or jerk)       
•   1/4 cup water
•   2 tablespoons olive oil
•   1 tablespoon red wine vinegar
•   2 pounds boneless, skinless chicken breasts
•   2 red onions, cut into 3/4-inch thick slices (do not separate into rings)
•   2 tablespoons olive oil
•   kosher salt and Ground Black Pepper

Salsa:
•   1 cup chopped fresh pineapple
•   1/2 red bell pepper, chopped (about 1/2 cup)
•   1/4 cup chopped red onion
•   1/4 cup pineapple juice
•   2 tablespoons lime juice
•   2 tablespoons chopped fresh cilantro
•   1/2 teaspoon Crushed Red Pepper
•   1/8 teaspoon kosher salt
•   1/8 teaspoon Ground Black Pepper

DIRECTIONS:

1.  Combine marinade mix with water, oil and vinegar in glass dish or   large self-closing plastic bag. Add chicken, turning to coat all sides. Marinate in refrigerator 30 minutes, or longer for extra flavor.

2.  Preheat grill or grill pan to medium. Cook chicken 4-5 minutes per side or until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.

3.  Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side.

4.  In a medium bowl, combine salsa ingredients. Serve chicken atop grilled red onion slices; top with salsa.



Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories:       301
Total Fat:    11.1g
Cholesterol:   88mg
Sodium:       896mg
Total Carbs:    11.2g
Dietary Fiber:    1.4g
Protein:      35.8g


LMAO!  It looks like my avatar is lickin' that chicen!
Posted by zeboo
 - June 16, 2006, 09:47:33 AM
mmm sounds yummy..Thanks  ;D
Posted by Libra
 - June 16, 2006, 09:41:49 AM



I make this dish all the time, especially when we have a BBQ.  Everyone loves it!  The great thing is that you can marinate the chicken and prepare the salsa before hand so that all you have to do the day of the BBQ is grill the chicken and the onions. I honestly think this is my most favorite recipe ever.   

INGREDIENTS:
•   1 package McCormick® Grill Mates® Spicy Caribbean Marinade (If you can't find this marinade, use some other kind of Caribbean marinade like chipolte or jerk)       
•   1/4 cup water
•   2 tablespoons olive oil
•   1 tablespoon red wine vinegar
•   2 pounds boneless, skinless chicken breasts
•   2 red onions, cut into 3/4-inch thick slices (do not separate into rings)
•   2 tablespoons olive oil
•   kosher salt and Ground Black Pepper

Salsa:
•   1 cup chopped fresh pineapple
•   1/2 red bell pepper, chopped (about 1/2 cup)
•   1/4 cup chopped red onion
•   1/4 cup pineapple juice
•   2 tablespoons lime juice
•   2 tablespoons chopped fresh cilantro
•   1/2 teaspoon Crushed Red Pepper
•   1/8 teaspoon kosher salt
•   1/8 teaspoon Ground Black Pepper

DIRECTIONS:

1.  Combine marinade mix with water, oil and vinegar in glass dish or   large self-closing plastic bag. Add chicken, turning to coat all sides. Marinate in refrigerator 30 minutes, or longer for extra flavor.

2.  Preheat grill or grill pan to medium. Cook chicken 4-5 minutes per side or until done, basting with remaining marinade halfway through cooking, if desired. Discard any leftover marinade.

3.  Rub or brush red onion slices with olive oil; season with salt and pepper. Grill over medium heat 3-4 minutes per side.

4.  In a medium bowl, combine salsa ingredients. Serve chicken atop grilled red onion slices; top with salsa.



Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories:       301
Total Fat:    11.1g
Cholesterol:   88mg
Sodium:       896mg
Total Carbs:    11.2g
Dietary Fiber:    1.4g
Protein:      35.8g