Hard Chargin Blue Cheese Stampede Blue Cheese Hamburger
This is another great recipe from marlboro and the “cook like a man cookbook”. I have done this with blue cheese and other cheeses. I think that the original recipe is the best. It has a great taste to it.
Ham And Mushroom Burger No Bread Bun
This is from our local/state paper and presented by vince garreffa a renowned butcher here in perth western australia and most of his recipes usually involve big cuts of meat, though yes there is still meat here in the ham,…
Guinness Mushroom Pasties
Found on california tourism website. Recipe submitted in guinness st. Patrick’s day cookoff.
Ground Lamb Stuffed Portabellas
This recipe makes a lot of tasty appetizers but it’s easy to down-size. These are rich and tasty, so good that it’s the only lamb recipe in my collection here. This is adapted from chef tiffanie hicks of the speakeasy…
Grilled Veggie Tofu Stack With Balsamic Mint
This wonderful summer recipe is modified from the bon appétit test kitchen (june 2009). It’s easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (i added the tomato).
Grilled Vegetarian Club Sandwich
A delicious sandwich with grilled veggies from the grilling maestros cookbook.
Grilled Vegetable Salad
Feel free to substitute other veggies. If you don’t have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From vt may/june 2006
Grilled Tomato Onion And Blue Cheese Stuffed Portabellos
Not sure how this started … I was trying to use up vegetables in the fridge and made this. Since then anytime i make steak for a dinner party i always get asked to make them. I am sure there…
Grilled Tomato Risotto With Roasted Portobello Mushrooms
This yummy dish is from emeril lagasse’s in the episode emeril’s vegetable patch. I have tweaked it just a bit!
Grilled Stuffed Portabella Mushrooms Vegetarian
Make these lower fat by using reduced fat sour cream and cream cheese —to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight — you may use about…