Marlene

We've been limping along with a wimpy Broil King for a few years. We're planning a big BBQ party this year, so I said that was it. My excuse (well I used Father's Day as an excuse really ), to get a really good one.

This baby will arrive in our backyard on Friday. Don calls it the "Hummer of BBQ's". He thinks it's a Father's Day present for him I'm ready to grill the entire summer The inside

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Here's our Costco dinner. The food and recipes: Appetizers Baked Brie in Puff Pastry with Cranberry Chutney Shrimp with Seafood Sauce Frozen Margaritas Dinner Baby Back Ribs Coleslaw Potato Salad Macaroni Salad (I haven't got that recipe into the Archive yet French Bread and Flatbreads (from Costco) Berries Delight The Ingredients from Costco were: The ribs, the Brie, the Shrimp, the potatoes for the potato salad, the mayonnaise for all three salads, the macaroni for the macaroni salad, the crackers for the brie, the flatbreads, the cream cheese for the dessert, the berries for the dessert and the Maragrita mix. The Brie and Shrimp The Brie Kirkland Ribs Marinating the ribs The finished ribs More ribs Potato Salad Berries Delight Frozen Margarita. It was a tought job, but Alan was up to the challenge of testing the margaritas. Some of the pictures are not as clear as I'd like them to be. Our friends, are our testers for all of our egullet cooking adventures and Alan wanted to take the pictures this time.

Berries Delight Serves 8 as Dessert. This is very rich! 2 pkg cream cheese 1/2 c sugar 1/2 c whipping cream, whipped 2 c strawberries or 2 pkg frozen raspberries in juice 2 T cornstarch 2 T sugar Whip the whipping cream and set aside. In a mixer bowl, combine the cream cheese and sugar until smooth, then fold in the whipped cream. Pipe the mixture into serving dishes, cover and chill. If using frozen rasperries, drain them, putting juice into a small saucepan, set the raspberries aside. Cook the juice and the cornstarch together, until thickened. Cool, and add the raspberries. Chill. Serve with the cream cheese mixture. If using strawberries, puree one cup of strawberries until liquid. Combine and cook the cornstarch and the strawberry juice until thickened. Cool, add remaining strawberries and chill. Serve with cream cheese mixture Keywords: Dessert, Fruit ( RG1066 )

Berries Delight Serves 8 as Dessert. This is very rich! 2 pkg cream cheese 1/2 c sugar 1/2 c whipping cream, whipped 2 c strawberries or 2 pkg frozen raspberries in juice 2 T cornstarch 2 T sugar Whip the whipping cream and set aside. In a mixer bowl, combine the cream cheese and sugar until smooth, then fold in the whipped cream. Pipe the mixture into serving dishes, cover and chill. If using frozen rasperries, drain them, putting juice into a small saucepan, set the raspberries aside. Cook the juice and the cornstarch together, until thickened. Cool, and add the raspberries. Chill. Serve with the cream cheese mixture. If using strawberries, puree one cup of strawberries until liquid. Combine and cook the cornstarch and the strawberry juice until thickened. Cool, add remaining strawberries and chill. Serve with cream cheese mixture Keywords: Dessert, Fruit ( RG1066 )

Baked Brie in Puff Pastry 1 sheet frozen puff pastry, thawed 1/4 c garlic jelly or red pepper jelly, or cranberry chutney 1 round brie or camembert cheese 1 egg 1 T water Roll puff pastry into a 14 inch square. Spread jelly in a 4 inch cirlce in the middle of the pastry. Place the cheese over the jelly. Fold pastry around Brie, and trim extra dough. Pinch edges to seal tightly. Place seam side down on an ungreased baking sheet. Brush with egg and water mixture. Use extra pastry to decorate top of Brie. Bake at 400 for 20 - 25 minutes or until puffed and golden. Serve warm with crackers. Keywords: Appetizer, Cheese ( RG1062 )

Baked Brie in Puff Pastry 1 sheet frozen puff pastry, thawed 1/4 c garlic jelly or red pepper jelly, or cranberry chutney 1 round brie or camembert cheese 1 egg 1 T water Roll puff pastry into a 14 inch square. Spread jelly in a 4 inch cirlce in the middle of the pastry. Place the cheese over the jelly. Fold pastry around Brie, and trim extra dough. Pinch edges to seal tightly. Place seam side down on an ungreased baking sheet. Brush with egg and water mixture. Use extra pastry to decorate top of Brie. Bake at 400 for 20 - 25 minutes or until puffed and golden. Serve warm with crackers. Keywords: Appetizer, Cheese ( RG1062 )

Baby Back Ribs 3/4 c chicken broth 3/4 c soy sauce 1/2 c sugar 6 T cider vinegar 6 T olive oil 6 garlic cloves, minced 2 racks, baby back ribs Seasoning Rub 1/2 c sugar 1 T salt 1 T paprika 1/2 tsp chili powder 1/2 tsp pepper 1/2 tsp garlic powder Dash, cayenne pepper Combine the first six ingredients in a large bowl. Pour marinade over ribs that have been cut into sections. Seal, and turn container to coat. Cover and refridgerate overnight. To make rub, combine all Rub ingredients together in a bowl. Use rub to coat ribs on both sides. Double wrap ribs in tightly sealed foil. Using indirect head, Grill ribs, over medium to medium-low heat, for 40-50 mintues. Unwrap ribs and place directly on grill. Baste with some of the marinade. Cook for another 40 minutes or so until the ribs are tender and nicely glazed. Turn and Baste occassionally. Keywords: Main Dish, Pork ( RG1061 )

Baby Back Ribs 3/4 c chicken broth 3/4 c soy sauce 1/2 c sugar 6 T cider vinegar 6 T olive oil 6 garlic cloves, minced 2 racks, baby back ribs Seasoning Rub 1/2 c sugar 1 T salt 1 T paprika 1/2 tsp chili powder 1/2 tsp pepper 1/2 tsp garlic powder Dash, cayenne pepper Combine the first six ingredients in a large bowl. Pour marinade over ribs that have been cut into sections. Seal, and turn container to coat. Cover and refridgerate overnight. To make rub, combine all Rub ingredients together in a bowl. Use rub to coat ribs on both sides. Double wrap ribs in tightly sealed foil. Using indirect head, Grill ribs, over medium to medium-low heat, for 40-50 mintues. Unwrap ribs and place directly on grill. Baste with some of the marinade. Cook for another 40 minutes or so until the ribs are tender and nicely glazed. Turn and Baste occassionally. Keywords: Main Dish, Pork ( RG1061 )

An awesome dinner was had by all here. pics and recipes to follow tomorrow.

Now there is the Fat Guy I knew from long ago. So why exactly aren't you writing something like that for TDG?

I've made my three salads, (potato, coleslaw and macaroni), the ribs are marinating, and the dessert is halfway made. The brie (I found a cranberry chutney to use with it) will be made just before guests arrive.

Are you kiddling? Dave has thoughts on everything!

Welcome to the party! Of course you may use things from Costco you already have. And if the recipes aren't in the archive, you can put them there, even better!

Better. Thanks! And someday I'll get a scale. Probably on my next trip to WS

Whichever one tastes better. You're not helpful..........

I hope none of them ever fall on your head!

True, but I saw the first Ontario tomatoes today

Here's my stupid question. We have liquid measure and dry measure, yes? Ok, so today, I'm making a potato salad, a macaroni salad and a coleslaw. All three call for mayonnaise and sour cream in the dressing. In the past, I've always used liquid measure to measure these. It occured to me today that it could be dry measure. So is it 3/4 cup sour cream - liquid measure, or 3/4 cup sour cream dry measure?

I can't say I've given it a ton of thought either.. Hubby usually fills up my car for me on the weekend, so I never notice the price of gas, other than driving by a station. Here gas is anywhere from 81 cents a litre to 92 cents a litre. 81 cents is usually seen at the beginning of a week and 92 cents is usually seen starting on Thursdays just before people start heading up to their cottages. The only major thing we changed was instead of taking a trip down East in the RV, we are going to park it at two different campsites for a week each. Now that thing eats gas. And since we do all our own cooking when we camp, we won't be eating out. Hubby is receiving a new BBQ for Father's Day which means if the weather is nice, we'll be eating at home more, but not necessarily because of the increased price of eating out. I have noticed some vegetables creeping up in price recently though. Whether that has to do with a higher transport cost I don't know.

But just think of how much money you saved. Yes, that's exactly what I'll tell my husband

If you want to take pics of the shopping trip, that's great! I didn't think of it. I just got back from my ($700) Costco trip. Why is it I can never get out of there without buying a bunch of stuff I never knew I needed? I'm all set. Baby back ribs, 10 lbs of red potatoes for potato salad, some great beefsteak tomatoes so hubby can make his famous tomato/onion and blue cheese salad. 2 lbs of strawberries for a dessert of some sort. A wheel of brie for brie in puff pastry, crackers, and enough other stuff that I could have an entire weekend of Costco breakfasts, lunches and dinners. Most of the cooking will be done tomorrow in preparation for our guests on Sat. Recipes and pics to come. No beer and wine at our Costco stores in Ontario , but I did pick up a maragrita mix to make frozen margarita's with

Thank you very much for taking the time to join us. Convection ovens are becoming more popular all the time. I myself have two . For best baking results, in your opinion, which is better to use, convection or regular? Are there certain things that are better using convection or should never be baked with convection? Thanks!

In: Shannon-Elise - Columbus, Ohio Ronnie_Suburban - Suburban Chicago Haggis man - Northern Virginia Perlows - NJ Marlene - Ontario, Canada ylm23 - PA Fifi - Houston (maybe) torakris - Japan chefsteban - San Diego jmcgrath - boston anythingbutliver - Detroit jayt90 - Pickering, Ontario, Canada mnebergall - Alexandria, VA