Grilled Romaine Salad with Creamy Blue Cheese Dressing

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Your backyard BBQ doesn't have to be all about hamburgers and hot dogs. Try adding this grilled salad to your cookout menu!
Instructions
  1. Prepare Creamy Blue Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
  2. Prepare Grilled Romaine Salad: Soak skewers in water 15 minutes. Preheat oven to 300°. Line rimmed baking pan with nonstick foil or parchment paper. Spread cheese in single layer on prepared baking pan and bake 5 to 6 minutes or until golden brown. L
  3. In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. Let cool and crumble.
  4. Prepare outdoor grill for direct grilling over medium-low heat. Place 5 shrimp on each skewer; sprinkle both sides with Cajun seasoning. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkl
  5. Oil grill rack. Place shrimp skewers and lettuce, cut side down, on hot grill rack. Cook shrimp 4 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking; cook lettuce 3 to 5 min
  6. Place lettuce halves, cut side up, on each of 4 plates and insert 1 shrimp skewer into lettuce. Top with dressing, sprinkle with crumbled bacon, tomatoes, and onion, and garnish with cheese crisp to serve.

Smoked Turkey Wrap

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Instructions
  1. In small bowl, stir together mayonnaise, cilantro, lime juice and chili powder.
  2. Layer each tortilla with 3 slices turkey, 2 pieces cheese, 1 lettuce leaf, 1/4 each of the onion, tomato and avocado; top with 1 tablespoon mayonnaise mixture.
  3. Roll up tortilla around filling and secure with toothpicks. Cut each sandwich in half diagonally. Enjoy with a side of fruit or cup of soup for lunch or light dinner.

Classic Deviled Eggs

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An absolute must for any cookout, picnic or party, these yummy treats will disappear almost as fast as you can make them!
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Course Appetizers
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Appetizers
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
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Instructions
  1. Place eggs in small saucepan and add enough cold water to cover eggs by 1 inch. Heat to boiling over medium-high heat; reduce heat to medium-low and cook 10 mintues longer, adjusting heat as necessary to maintain a brisk simmer. With slotted spoon, transf
  2. Cut eggs lengthwise in half, and carefully remove yolks to medium bowl, keeping whites intact; reserve whites. Mash yolks with fork; gently fold in mayonnaise, chives, and dry mustard. Season with salt and pepper, and gently mix until well combined.
  3. Transfer yolk mixture to large zip-top plastic bag with bottom corner snipped off (or use spoon), and evenly divide yolk mixture into reserved whites.
  4. Arrange deviled eggs on serving platter. If not serving right away, cover and refrigerate. Garnish with paprika and chives just before serving.

Italian Grinder

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Instructions
  1. In medium bowl, combine olives, banana peppers and dressing. Slice rolls completely in half. On bottom half of each roll, spread 1 tablespoon mayonnaise. Over mayonnaise, layer 1/6 each of the salami, prosciutto, provolone, ham, mozzarella, tomatoes, onio

Star-Spangled Cheeseburgers

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Celebrate Memorial Day, the 4th of July or the weekend by putting these classic All-American cheeseburgers on your grill!
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Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
  2. Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted h
  3. Serve in buns with sauce, lettuce and tomato.
  4. Total recipe time: 30 minutes
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com