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1 cup margarine
3 cups brown sugar
2 tsp vanilla
3 eggs
2 1/4 cups flour
3 tsp baking powder
1/2 tsp salt
1-2 cups chocolate chips
chopped nuts
Melt margarine
add sugar & vanilla & stir
add eggs one at a time - beat after each
add flour, baking powder, salt
spread in greased 9×13 pan
top with chocolate chips and nuts
bake 350 35-4O mins
Recipe from Emeril Lagasse, 2001
*1 cup soy sauce
*3/4 cup finely chopped yellow onions
*1/3 cup rice wine vinegar
*1/4 cup honey
*1/4 cup chopped fresh cilantro
*2 tablespoons sriracha (hot red pepper chili paste)
*2 tablespoons white sesame seeds
*2 tablespoons chopped fresh gingerroot
*2 tablespoons minced garlic
*2 tablespoons sesame oil
*12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes
In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.
Preheat the grill to medium and the oven to 350 degrees F.
Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.
Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.
Arrange the chicken on a platter, and spoon the reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.
Technorati Tags: Recipes, BBQ, Poultry, ChickenCombine cashews, pistachios, almonds, hot chilies, ginger, and cold water in a blender and blend until smooth. Add cinnamon, cloves, poppy seeds, coriander, cumin, and light cream and blend again until sauce is smooth; set sauce mixture aside.
Melt butter in a large saucepan and brown onions; add chicken cubes and brown. Stir in sauce from above and cook for 20 minutes over low-medium heat. Sprinkle with lemon juice and fresh cilantro a few minutes before serving and serve over cooked rice - basmati or jasmine is best. Serve with condiments such as mango chutney and hot pepper relish.
A slightly odd, but really fantastic combination, which must be tried. [Oliver’s Twist]
Ingredients:
Directions:
1. Preheat the oven to 375 degrees F, and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken to get an even color all over, until golden.
2. Remove from the heat, put the chicken on a plate, and throw away the butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan, which will give you a lovely caramel flavor later on.
3. Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce, which is absolutely fantastic.
4. To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
Tags: Chicken, Recipes, Roasting, Jamie Oliver
You will need:
A large pot (about an 8-12 qt)
Fill your pot about 1/2 full with water
Start boiling your water
Ingredients:
* 1 whole chicken cut up or about 4-5 leg quarters (Season with Cajun seasoning)
* 1 lb sausage sliced
* 1-2 onions chopped
* 1 whole bell pepper chopped
* 1-2 tblsp chopped garlic
* you can add parsley too if you like it, but we usually don’t add it
Okay now the water should be boiling. Here is where you add the roux, I would say about two cups, or if you are using the roux in a jar, I usually add more than half of the jar, but really this is a personal choice, once you have made it you will get the idea of how much more/less you should add next time. So you add your roux, let that boil on medium heat for about an hour. Don’t boil on high or it will foam and boil over and it makes a HUGE mess (I know) Add your onions, bell pepper and garlic, let that cook about 8-10 minutes. Add your chicken and sausage, let cook about 45 minutes to an hour. Season to taste. If you think that it is too thick add a little water. Gumbo is not thick like a stew and not as thin as soup, but somewhere in between. Skim off excess fat that rises to top. Serve over rice. [TheRedKitchen]
Technorati Tags: Recipes, Cooking, Cajun, Gumbo, One+Pot+Meals