Strawberriesandmarshmallowsforthebbq Recipes

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CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS



Chocolate-Covered Strawberry Marshmallows image

Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield about 28 marshmallows

Number Of Ingredients 11

1/4 cup cornstarch
1/4 cup confectioners' sugar
Nonstick cooking spray, for greasing
1 cup frozen strawberries, thawed and drained
1 1/2 cups granulated sugar
1 cup light corn syrup
Three 1/4-ounce packages unflavored gelatin
Red gel food coloring, for coloring the marshmallow
1 cup semisweet chocolate chips
1 tablespoon coconut oil
Red or pink sprinkles, for topping

Steps:

  • Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
  • Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
  • Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
  • Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
  • Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
  • Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

STRAWBERRIES AND MARSHMALLOWS FOR THE BBQ



Strawberries and Marshmallows for the BBQ image

Make and share this Strawberries and Marshmallows for the BBQ recipe from Food.com.

Provided by katew

Categories     Dessert

Time 7m

Yield 4 serving(s)

Number Of Ingredients 3

2 punnets strawberries, washed, hulled
lemon juice, to toss berries in
100 g marshmallows

Steps:

  • Toss berries in lemon juice.
  • Thread them onto 8 skewers alternating with marshmallows.
  • Cook under a hot grill 1- 2 minutes or till starting to brown.
  • Enjoy.

Nutrition Facts : Calories 81.4, Fat 0.1, Sodium 20.1, Carbohydrate 20.8, Fiber 0.1, Sugar 14.7, Protein 0.5

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 2



Strawberry Marshmallow Crumb Bars - Version 2 image

Time 2h40m

Number Of Ingredients 7

1 1/2 cups of graham crackers, crushed
6 Tablespoons butter
1 cup of heavy whipping cream
1 teaspoon vanilla
1 (12 ounce) bag of large marshmallows
1/4 cup of milk - any (we used 2%)
1 (16 ounce) package of strawberries, pureed.

Steps:

  • Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

STRAWBERRY MARSHMALLOWS



Strawberry Marshmallows image

These strawberry marshmallows are perfect for a pink-themed or Valentine's Day party.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 50

Number Of Ingredients 8

Vegetable oil or cooking spray, for pan
4 envelopes unflavored gelatin
2 1/2 cups granulated sugar
2/3 cup seedless strawberry jam or jelly
2/3 cup light corn syrup
Dash of salt
Red food coloring
Confectioners' sugar, for dusting

Steps:

  • Brush a 9-by-13-inch baking dish with vegetable oil. Line dish with parchment paper, leaving a 2-inch overhang on 2 sides; oil parchment. Set dish aside.
  • Pour 2/3 cup cold water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle with gelatin; let stand until softened, 5 minutes.
  • Stir together granulated sugar, jam, corn syrup, salt, and 1/2 cup water in a medium saucepan. Bring to a boil, stirring often. Continue to boil until syrup registers 238 degrees on a candy thermometer (soft-ball stage).
  • Add syrup to gelatin. Beat on low speed until slightly cooled. Gradually raise speed to high, beating until mixture is cool and peaks form, 30 to 40 minutes. Mix in red food coloring, one drop at a time, to achieve desired shade of pink.
  • Pour mixture into prepared pan; smooth surface. Let stand, uncovered, until firm, about 3 hours or overnight.
  • Dust a cutting board with confectioners' sugar. Run a knife around edges of marshmallow to loosen; unmold onto cutting board. Peel off parchment. Lightly coat a large sharp knife with oil; cut marshmallow into 1 1/2- to 2-inch pieces, coating knife with more oil as necessary. Dust with confectioners' sugar; toss to coat completely.

MARSHMALLOW & STRAWBERRY KEBABS



Marshmallow & strawberry kebabs image

Have some residual heat left over on your campfire or barbecue? Toast up these sweet skewers with salted caramel drizzle

Provided by Cassie Best

Categories     Treat

Time 10m

Number Of Ingredients 4

20 marshmallows
16 strawberries , hulled
½ x 397g can Nestlé Carnation Caramel (use the rest in hot caramel malter milk, see 'Goes well with...' below)
toasted hazelnuts or crumbled biscuits, for sprinkling (optional)

Steps:

  • Thread 4 long metal skewers with 5 marshmallows and 4 hulled strawberries each. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted. Stir a pinch of salt into caramel and drizzle over the top. Sprinkle with hazelnuts or biscuits, if you like. The marshmallows will be very hot, so allow to cool for a min or so before eating.

Nutrition Facts : Calories 212 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

BBQ BURGERS



BBQ Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 23

1 large carrot, grated
1/2 small head green cabbage, cored and finely shredded (about 2 cups)
1/2 small white onion, grated
3 tablespoons apple cider vinegar
2 tablespoons mayonnaise
2 tablespoons olive oil
2 teaspoons sugar
Kosher salt and freshly ground black pepper
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1/2 teaspoon cayenne powder
Kosher salt and freshly ground black pepper
Canola oil, for brushing
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 brioche buns, split
8 slices white American cheese
1/2 cup store-bought BBQ sauce, such as Spicy Bone-Suckin' Sauce, or homemade
Sliced pickled jalapenos, for serving

Steps:

  • Heat a gas or charcoal grill to high. Brush the grill grates with oil.
  • For the coleslaw: Combine the carrot, cabbage, onion, vinegar, mayonnaise, oil and sugar in a large bowl. Season with salt and pepper to taste. Let the slaw sit at least 15 minutes before serving.
  • For the spice rub: Whisk together the ancho chile powder, paprika, coriander, cumin, mustard powder, oregano, cayenne and 1 teaspoon each salt and pepper in a small bowl.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper. Sprinkle the spice rub on one side of the burgers then brush with oil. Grill, spice rub-side down first, covered, until golden brown and slightly charred, about 4 minutes per side for medium.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Place the burgers on the bottom buns and spoon about 2 tablespoons of the BBQ sauce on each. Top with the sliced pickled jalapenos, some of the coleslaw and the top buns and serve immediately.

STRAWBERRY MARSHMALLOW CRUMB BARS - VERSION 1



Strawberry Marshmallow Crumb Bars - Version 1 image

Time 40m

Number Of Ingredients 7

1 (16 ounce) bag of large marshmallows - NOT GIANT ones, normal large ones.
1/4 cup of milk - any % will work, I used 2%
1 (16 ounce) package of strawberries, thinly sliced
1 cup graham crackers, crushed
1 cup of heavy whipping cream
1 teaspoon vanilla
6 Tablespoons butter, melted

Steps:

  • Eat a handful of marshmallows. A 16 ounce bag is a LOT of marshmallows. Go on, eat a few, pass a few out to the kids or just set about 8 aside. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of a 9x9 casserole dish. (if desired, reserve 1/2 cup to sprinkle on top, my grandma did but I did not), set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat and fold in sliced strawberries and whipped cream. Pour marshmallow mixture into graham cracker crust. Top with reserved graham crackers if desired. Refrigerate for 2 hours or until set. Slice and serve.

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