4 lbs snow crab legs
4 quarts water
1 small onion, chopped
1 1/2 stalks celery, chopped
1 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup Italian parsley, fresh chopped
2 tsp. mustard seed
1 T chopped pimento
1 16 ounce can refried beans
1/2 tsp. coarse gound pepper
2 bay leaves
1/3 cup tomato sauce
1/4 cup heavy whipping cream
1/4 cup unsalted butter
1/4 tsp. thyme
1/8 tsp. basil
1/8 tsp. marjoram
2 T Old Bay Spice
Remove crab meat from the shells and set aside.
Put half of the shells into a pot with 4 quarts of water. Add onion, 1 stalk of celery and garlic then bring to a boil over high heat. Boil for 1 hour, stirring occassionally. Strain stock, discarding the shells, onion, celery and garlic.
Measure 3 quarts of the stock into a large pot. Add water if there is not enough stock.
Add potatoes and bring mixture to a boil. Add 1/2 the crab and the remaining ingredients and bring back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
This is best refriderated overnight and reheated.
Serves 4 - 6
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown.
While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 degree oven for 10 to 12 minutes or until golden brown.
While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.
Red Lobster Hush Puppies
1 cup cornmeal
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg, beaten
1/4 cup milk
1. Mix cornmeal with baking powder, salt, pepper, and onion.
2. Mix egg with milk and whisk into cornmeal.
3. Spoon hush puppies into 350 degrees F hot oil and fry until golden brown.
Serves 2
2 tablespoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon white pepper
1/3 cup minced onion
1 large egg, beaten
1/4 cup milk
1. Mix cornmeal with baking powder, salt, pepper, and onion.
2. Mix egg with milk and whisk into cornmeal.
3. Spoon hush puppies into 350 degrees F hot oil and fry until golden brown.
Serves 2
Red Robin BBQ Chicken Salad
Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado, and crunchy French fried onions. Served with ranch dressing.
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
1 cups chopped romaine lettuce
1 cups chopped iceberg lettuce
1/2 cup chopped red cabbage
1/2 cup refried black beans
1 boneless, skinless chicken breast
1/2 cup barbecue sauce, Bull's Eye or K.C. Masterpiece
1/4 cup chopped tomatoes
1/2 cup shredded Cheddar cheese
1/4 cup French's French fried onions
2 slices bacon, cooked and drained, crumbled
1/4 avocado, sliced
1/4 cup ranch dressing, for serving, purchased
1. Do ahead: Combine the 2 lettuces with the cabbage. Heat the
refried beans.
2. Preheat the grill or broiler.
3. Grill the chicken breast, basting with the barbecue sauce on both sides. When cooked through and no longer pink in the middle, let it cool, then slice into bite-sized pieces.
4. Spread the lettuces and cabbage on the bottom of a plate. Cover with the chopped tomato. Spread the warm beans over the tomatoes on one side of the plate, and put the sliced chicken over the tomatoes on the other side of the plate.
5. Sprinkle the whole plate with the shredded Cheddar, then the fried onions and the crumbled bacon. Finish with the slices of avocado. Serve with ranch dressing on the side.
Serves 1
Olive Garden Pasta e Fagioli
3 tsp oil
2 lbs ground beef
12 ounces onion, chopped
14 ounces carrots, sliced thinly
14 ounces celery, diced
48 ounces canned tomatoes, diced
2 cups cooked red kidney beans
10 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley, chopped
1 1/2 tsp. tobasco sauce
48 ounces spaghetti sauce
8 ounces shell macaroni dry pasta
Saute beef in oil and a large 10 quart pot until beef starts to brown. Ad onions, carrots, clery and tomatoes and simmer for 10 minutes.
Drain and rinse beans then add to the pot. Add the beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.
Add chopped parsley. Simmer until vegetables are tender (about 45 minutes)
Makes 9 quarts of soup
2 lbs ground beef
12 ounces onion, chopped
14 ounces carrots, sliced thinly
14 ounces celery, diced
48 ounces canned tomatoes, diced
2 cups cooked red kidney beans
10 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley, chopped
1 1/2 tsp. tobasco sauce
48 ounces spaghetti sauce
8 ounces shell macaroni dry pasta
Saute beef in oil and a large 10 quart pot until beef starts to brown. Ad onions, carrots, clery and tomatoes and simmer for 10 minutes.
Drain and rinse beans then add to the pot. Add the beef stock, oregano, pepper, tabasco, spaghetti sauce and noodles.
Add chopped parsley. Simmer until vegetables are tender (about 45 minutes)
Makes 9 quarts of soup
Olive Garden Chicken Crostina
6 boneless, skinless chicken breasts
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
2 cups & 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 tablespoons olive oil
1 pound linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 tablespoons parsley, chopped
Potato Crust
1 ½ cup seasoned breadcrumbs
¼ cup parmesan cheese, grated
¼ cup melted butter
½ teaspoon garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
Salt & pepper to taste
1. Mix all ingredients for Potato Crust in a bowl and set aside.
2. Mix 1 ½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165 degrees F. Add more oil for each
batch as necessary.
4. Place cooked chicken breasts on a baking sheet or dish and top with potato crust mixture. Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).
5. Cook pasta according to package directions. Drain and set aside.
6. Heat 2 tablespoons oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 tablespoon of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 tablespoon parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.
7. Coat pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley
Serves 6
Olive Garden Chicken San Marco
This recipe usesWondra flour. Wondra flour is a quick mixing flour. It dissolves instantly even in cold liquids. It’s perfect for lump free sauces and gravies.
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
1 cup green bell pepper, julienne
1 cup red bell pepper, julienne
1 3/4 cups broccoli florets, cut small
1 cup zucchini, slice 1/4” then halve
1 cup yellow squash, slice 1/4” then halve
3 Tbs pure olive oil
Pasta:
6 cups fresh fettuccine; cook, drain
1 tablespoon pure olive oil
San Marco Sauce
3 tablespoon pure olive oil
2 pounds chicken thigh meat (skinless/boneless, cut in 1” cubes)
2 large yellow onions, 1/8” dice
1 cup carrots; peel, julienne
1 tablespoon garlic, chop fine
1 cup chicken broth
1 can Italian plum tomatoes, (28 oz) w/juice
1 teaspoon dry oregano
1 teaspoon dry rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoonWondra flour
1. Preheat a heavy non-aluminum 6-qt pot over medium-high heat and add the olive oil.
2. Once oil is hot, add the chicken pieces and saute for 5 minutes until lightly browned on all sides.
3.Add the onions and carrots and saute, about 2 minutes.
4.Add the garlic and saute about 30 seconds. Do not burn the garlic.
5.Then add the chicken broth to the pot. Stir to loosen bits and pieces from the pan.
6.Add all additional ingredients including the flour, lower the heat to a simmer. Cover and simmer, stirring occasionally, until the chicken pieces are tender, about 5 to 10 minutes.
7.While the sauce is finishing cooking, add 3 Tbs oil to a skillet and saute the bell peppers, squash and broccoli over medium heat until just tender and crisp.
8.Add the vegetables to the sauce when the chicken is cooked, mix together and turn off the heat.
9.Add salt, pepper and herbs, to taste.
10.Toss the cooked pasta with 1 Tbs oil to prevent sticking and add to the sauce; mix chicken, vegetables and sauce and serve along with Parmesan cheese.
Serves 6
Luchow's German Potato Salad
1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium-size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.
Serves 2-4.
6 slices bacon, diced
1 medium-size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in 1/4-inch slices. Cook bacon in hot pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillon, and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes.
Serves 2-4.
Houston's Grilled Chicken Salad
Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices.
Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices.
Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top.
El Pollo Loco Creamy Cilantro Dressing
Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing that gets the raves.
1 cup mayonnaise
1/3 cup whole milk
4 tsp. finely minced fresh cilantro
2 tsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 tsp. finely minced garlic
1 tsp. finely minced onion
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1/8 tsp. ground cumin
Whisk together all the ingredients in a medium bowl. Cover and chill until you;re ready to serve it.
MAKES 1¼ CUPS.
1 cup mayonnaise
1/3 cup whole milk
4 tsp. finely minced fresh cilantro
2 tsp. lime juice
1 tsp. white vinegar
1 tsp. granulated sugar
1 tsp. finely minced garlic
1 tsp. finely minced onion
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground black pepper
1/8 tsp. ground cumin
Whisk together all the ingredients in a medium bowl. Cover and chill until you;re ready to serve it.
MAKES 1¼ CUPS.
El Pollo Loco BBQ Black Beans
If you dig the taste of traditional BBQ beans, you've got to love El Pollo Loco's sweet and spicy variation using black beans. The light smokiness in this recipe comes from bacon fat, and cayenne pepper and green chiles give the beans a Southwestern flavor that's perfect on burritos or as a delicious side. The prep is a breeze since you conveniently combine two 15-ounce cans of black beans with the other secret ingredients in a saucepan and just let it simmer for an hour or so. When the beans are soft and the mixture is thick, commence with the scarfing.
2 - 15 ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 T ketchup
3 T bacon fat (from 2 to 3 pcs cooked bacon)
2 T red wine vinegar
2 T minced canned green chiles
1/4 tsp. cayenne pepper
1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture
thickens.
MAKES 3 CUPS.
2 - 15 ounce cans black beans (with liquid)
1 1/2 cups water
1 cup chicken broth
1/2 cup dark brown sugar
3 T ketchup
3 T bacon fat (from 2 to 3 pcs cooked bacon)
2 T red wine vinegar
2 T minced canned green chiles
1/4 tsp. cayenne pepper
1. Combine all the ingredients in a medium saucepan and place over medium heat.
2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 60 to 75 minutes, or until the beans are soft and the mixture
thickens.
MAKES 3 CUPS.
El Pollo Loco Avocado Salsa
This creamy green sauce is available at the salsa bar at each of the El Pollo Loco outlets located throughout the western United States, and folks go crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you are going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy
concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas.
1 ripe avocado
1 jalapeno pepper stemmed and quartered
1 cup water
1 T white vinegar
3/4 teas. salt
2 T minced fresh cilantro
2 T diced onion
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you are ready to serve it.
MAKES 1½ CUPS.
concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas.
1 ripe avocado
1 jalapeno pepper stemmed and quartered
1 cup water
1 T white vinegar
3/4 teas. salt
2 T minced fresh cilantro
2 T diced onion
1. Combine the avocado, jalapeno, water, vinegar, and salt in a food processor. Puree the mixture for several seconds on high speed, or until the jalapeno is finely minced.
2. Pour the mixture into a medium bowl. Stir in the cilantro and onion. Cover and chill the salsa until you are ready to serve it.
MAKES 1½ CUPS.
Chi Chi's Sweet Corn Cake
1/2 cup (1 stick butter), softened
1/3 cup masa harina (mexican corn flour, usually in Latin American
groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together BY HAND.
Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or rounded spoon.
1/3 cup masa harina (mexican corn flour, usually in Latin American
groceries or next to flour. Possibly in Mexican food section)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together BY HAND.
Pour corn batter into an ungreased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.
To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Cajun Cafe's Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.
Boston Market Dill Potato Wedges
2 medium red potatoes, unpeeled
Cooking oil spray
Garlic Salt
Dry dill week
Preheat oven to 400 degrees.
Cut potatoes lengthwise into wedges and place on a cookie sheet.
Bakein oven for 45 minutes or until tender.
Dust with garlic salt and dry dill weed.
Pan fry until lightly brown.
Serves 2
Cooking oil spray
Garlic Salt
Dry dill week
Preheat oven to 400 degrees.
Cut potatoes lengthwise into wedges and place on a cookie sheet.
Bakein oven for 45 minutes or until tender.
Dust with garlic salt and dry dill weed.
Pan fry until lightly brown.
Serves 2
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