“This recipe is a variation of the marinated ginger-sake flank steak my mother used to make. It was so good,” says Shawn Solley of Morgantown, West Virginia. So is the wonderful flavor and aroma of Shawn's incredibly tender lighter version. You'll want to try this one!
A little planning the night before or early in the day is all it takes to get this entree on the take in a hurry. Loaded with vegetables, tender pork and lots of lime flavor, it's and outstanding meal-in-one.
—Shonda Ford of DeRidder, Louisiana
Pineapple juice, soy sauce and cider vinegar give these juicy steaks their tangy taste. We found that the sweet and tropical marinade is also good on pork.
—Lorraine Darocha of Mountain City, Tennessee
I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving.&$151;Lindsay Matuszak, Reno, Nevada
Agnes Ward, of Stratford, Ontario says, “These are no ordinary beef kabobs! They’re herb-infused and need to marinate at least two hours or overnight for the best flavor. If you feel like splurging, this recipe’s also fantastic with beef tenderloin.”
“My friends have asked me to bottle my barbeque sauce, rub and marinades. My favorite saying is, 'You cook it, and they will come.'” And they sure will with these tender ribs on the menu! Thanks to Allan Stackhouse Jr of Jennings, Louisiana for the recipe.
If you're like me, you can never have enough delicious ways to grill chicken. The savory sauce in this recipe gives the chicken a wonderful herb flavor. It's easy to put together a great meal when you start with these juicy golden pieces.
These pork chops make a quick company dish. Our family enjoys them on the grill, as the summer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler. —Blanche Babinski, Minto, North Dakota
"This mixture is so versatile, it can be used to marinate just about anything," assures Joan Hallford of North Richland Hills, Texas. "I like to mix up a batch in a jiffy and keep it in the fridge for beef, pork, chicken or shrimp."
I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal.
—Amy Sauser, Omaha, Nebraska