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Bourbon Chicken Recipe - - 45809

Bourbon Chicken Recipe - - 45809
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Cinnamon Rice Crispy Treats Rice Crispy Treats are one of my favorite snacks to make. Not only because I can have them done in less than 10 minutes, but also because there are 1001 variations you can use. I love to add peanut butter or frost them with something made of chocolate. But this variation easily makes it into my Top 5 Rice Crispy Treats of all time list. My kiddos loved it too and ate the entire batch in less than 5 minutes. Cinnamon Rice Crispy Treats Make about 24 treats 1/4 cup butter or margarine 3/4 tsp. cinnamon 1 (10 oz.) package mini marshmallows 6 cups Rice Crispy cereal 3/4 cup toffee chips 1 cup chocolate chips 1 Tbs. vegetable shortening In a large pan, melt the butter over medium heat. Stir in the cereal and toffee chips and mix well. In the microwave, melt the chocolate chips and shortening 30 seconds at a time until smooth. Source: A Mommy's original recipe

LaSaGnA TiMpAnO I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music?" Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious!

Food - Recipes : Thai beef and mango salad Beth's Melt In Your Mouth Barbecue Ribs Oven) Recipe - - 107786 cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Cook Bacon on a Sheet Pan (0:15) More Bake your bacon on a sheet pan in the oven instead of a skillet. 5 Bacon Hacks (1:31) Up your bacon game and add these hacks to your cooking repertoire. You Can Do Better Waffles (0:58) Here are three new reasons to break out your waffle iron. 5 Snack Hacks (1:34) Try these top five snack hacks for easy entertaining. You Can Do Better Ramen (1:03) Here are three new ways to enhance your ramen-eating experience. 5 Peanut Butter Hacks (1:27) From sweet to savory, put more peanut butter in your diet with these ideas. More Videos Total Time 3hrs 15mins Prep 15 mins Cook 3 hrs I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! Skip to Next Recipe Ingredients Nutrition Check Out Our Top Pork Recipe Your Thanksgiving Leftovers, Reimagined Directions Up Next Advertisement

Stuffed Potatoes - Batatis Meschi - Egyptian Recipes Stuffed potatoes are absolutely delicious! Peeled potatoes, stuffed with ground beef and spices, then baked to perfection make a great main course or side dish. Ingredients: 6 medium potaotes1/2 pound lean ground beef1/4 cup parsley, finely chopped1 small onion, chopped1 garlic clove, choppedsalt pepper16 oz. tomato sauce Preparation: Brown ground beef in large frying pan. Add onions and garlic to browned ground beef. Once ground beef is cool, stuff mixture into the potatoes. Once all potatoes are stuffed, add tomato sauce to bottom of pan with 2 cups of water. Cook in oven at 350 degrees for 30 minutes. Serve immediately.

{recipe} Not Your Childhood Chicken Potpie | The Gonzo Gourmet Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! Oh my, how we looked forward to watching Charo charm Captain Stubing and his merry crew, sharing a bowl of hot buttery popcorn balanced between our nubby, bandaged knees. I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own. The filling is so thick, you can stand a spoon in it Easy and homemade chicken potpie aren’t usually used in the same sentence, this much I know. Traditional chicken potpie, frozen or otherwise, usually includes this vegetable trifecta: peas, pearl onions and carrots. Cut three slits in the dough before placing into the oven

Classic Rack of Lamb Recipe I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Ingredients 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people) For each rib rack: 2 teaspoons chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, minced Salt Pepper 2 Tbsp olive oil *Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. Method 1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. 4 Roast at 400°F for 7 minutes, then lower the heat to 300°F.

Coq au Vin Coq au Vin is cozy winter food. It’s meant to slow cook and, like many stews, tastes even better the day after it’s prepared. I’ve come across recipes for quick Coq au Vin. This option sounds ideal for a busy weekday night, but, if you ask me, I would rather save my Coq au Vin for the weekend when it can simmer away, filling the kitchen with warmth and the aromas of wine and herbs, while building anticipation for dinner to come. Traditional Coq au Vin required slow cooking, since it called for using a tough rooster as its main ingredient, which benefited from a long cooking process to tenderize the bird. In this version, I omit the bacon and use a generous amount of brandy to deglaze the pan. Coq au Vin – Chicken Braised in Red Wine As an option to butchering a whole chicken, purchase 2 whole legs and 2-3 breasts with skin and bone intact. Preheat oven to 325 F. (170 C.) Transfer pot to stove top. If you like this, you might enjoy these wintry recipes from TasteFood:

Best Hummus Recipe | THE HUMMUS BLOG Making hummus isn’t too hard, but it’s not all about having the right recipe. Our simple recipe for traditional homemade hummus, comes with a little of our hummus-philosophy. See also: Quick Tahini Recipe Arbis chickpea snack the Real Falafel recipe [These three are all far less intellectually challenging] .There’s nothing like good, healthy, homemade hummus, and there’s no reason for you not to try making it. You shouldn’t, and can’t, compete with people who have been making hummus all their lives. A hummus made right, will not make you feel heavy or bloated after you eat it. To solve the gas problem, BTW, you should soak the chickpeas in clean water for 10-15 hours, switch them at list once, and take off the foam that appears over the boiling water during the cooking. Also, washing the chickpeas well between every two steps of the making, will help you leave out the aftertastes. There are lots of different hummus recipes. Ingredients [4 extra-large bowls of Hummus] 1/2 cup tahini salt olive oil

All Grown Up: Chicken Fingers for Adults - Food on Shine By David Sax for SAVEUR magazine. This article was first published in Saveur in Issue #141. Though upscale versions of childhood comfort foods-peanut butter and jelly, corn dogs, s'mores-have colonized restaurant menus, there's one glaring exception. Related: Spaghetti 12 Different Ways » Mitzi's Chicken FingersChicken fingers came about in the late 1970s, and they proved to be the perfect utensil-free food for picky children. Related: In Praise of Soft-Cooked Vegetables » Still, as popular as chicken fingers are, the consensus among adult eaters was that the food was child's play and would never grow up. But the generation gap is murkier than it appears. Related: Charleston Soul Food Recipes » Added to the menu in 1988 by owner Peter Eng, who felt he could do better than the frozen ones his kids were eating, the 125 pounds of fingers served daily at Mitzi's (mitzi sounds like the Cantonese word for tasty) are made from scratch. Related: Deconstructing a Chicken » INSTRUCTIONS 1. 2.

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