|Zesty Three-Cheese Salad
1 pkg. (10 oz.) torn romaine lettuce
2 cups cherry tomatoes, cut in half
1 cup sliced cucumbers, cut in half
1/2 cup Zesty Italian Dressing
1 cup Three Cheese Crumbles
COMBINE lettuce, tomatoes and cucumbers in large bowl.
ADD dressing just before serving; toss to coat.
TOP with cheese.
|Dr Pepper Tenderloin |
2 lbs. beef fillet (preferably cut from the large end of a whole tenderloin), tied with butcher twine every inch
1 liter Dr Pepper
½ cup soy sauce
Juice of 3 lemons (about 3/4 cup)
1 tbsp. black peppercorns
1 tbsp. coarse salt
3 cloves garlic, crushed
Place the beef in a deep container for marinating. Add 2 cups Dr Pepper and the remaining
ingredients and mix well. Add more Dr Pepper to cover. Seal and refrigerate for at least 5 hours
Preheat an outdoor grill to medium. Place the tenderloin on the grill, reserving the marinade,
and cover the grill (or heat a grill pan over medium heat, add the tenderloin and cover loosely
with foil). Cook, turning occasionally, until the meat registers 130° on a meat thermometer for
medium-rare, about 45 minutes. Transfer to a board to rest for 15 minutes.
Meanwhile, bring the reserved marinade to a boil in a medium saucepan, then lower the heat
and simmer until slightly reduced, 5 minutes. Slice the beef and drizzle with the Dr Pepper sauce.
Don't substitute Diet Dr Pepper; you need the sugar to carmelize.
|Grilled New Potato Packet |
1/2 lb. each red and white baby new potatoes (about 4 each)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Sun-Dried Tomato Dressing
2 Tbsp. Grated Parmesan Cheese
1 Tbsp. chopped fresh parsley
HEAT grill to medium heat. Place potatoes in center of large piece of heavy-duty foil.
(Or, use a double layer of regular foil.) Drizzle with water and oil. Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 18 to 20 min. or until potatoes are tender.
CUT slits in foil to release steam. Open packet. Drizzle potatoes with dressing; sprinkle
with cheese and parsley.
Add 2 minced garlic cloves and 1/4 tsp. cracked black pepper to packet with the water and oil.
Prepare using Zesty Italian Dressing
1 bottle (8 oz.) Italian Dressing and Marinade
1 loaf French bread (about 24 inches), cut into 24 slices
PREHEAT grill to medium heat. Spread dressing generously onto both sides
of bread slices.
GRILL 3 minutes on each side or until golden brown on both sides.
|Layered Island Dip |
1 pkg. (8 oz.) cream cheese, divided
1 can (8 oz.) crushed pineapple, drained
2 cups thawed whipped topping, divided
2 Tbsp. powdered sugar
1 Tbsp. lime zest
2 tsp. rum
1/2 cup chopped macadamias
1/2 cup coconut, toasted
1 kiwi, chopped
2 or 3 mint leaves
BEAT 4 oz. cream cheese, pineapple and 1 cup whipped topping with whisk until well
blended; spread onto bottom of pie plate. Mix remaining cream cheese, lime zest and
powdered sugar; spread over pineapple layer.
MIX remaining whipped topping and rum; spread over lime layer. Refrigerate for 1 hr.
before serving. Top with nuts, coconut, kiwi and mint.
SERVE with NILLA Wafers.
Substitute: Substitute 1 tsp. rum extract for the rum.
|Raspberry Ice Cooler |
1 pkt. CRYSTAL LIGHT On The Go Drink Mix, Raspberry Ice Flavor
1-2/3 cups water
1/3 cup grapefruit juice
PLACE drink mix in large measuring cup. Add water and juice; stir until mix is dissolved.
SERVE over ice cubes in tall glasses. Garnish with lime wedge.