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Issue 58
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March 23, 2004 |
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As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do. recipeden@recipeden.com
Grilled
Chicken with White Barbecue Sauce
8 8-oz bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle Chile powder
cooking spray
< < < SAUCE > > >
1/2 cup
light mayonnaise
1/3 cup
white vinegar
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice
1 dash salt
1. Preheat grill to med-hot using both burners.
2. To prepare chicken, loosen skin from breasts by inserting fingers,
gently pushing between skin and meat. Combine salt, onion powder, garlic,
powder, paprika, and chipotle powder; rub under loosened skin.
3. Turn left burner off (leave right burner on). Coat grill rack with
cooking spray. Place chicken on grill rack over right burner; grill 5min
on each side or until browned. Move chicken to grill rack over left
burner. cover and cook 35min or until done, turning once.
Remove chicken from grill; discard skin.
4. To prepare sauce, combine mayo and remaining ingredients, stirring with
a whisk.
Serve with chicken.
Yield 8 serving (serving size: 1 breast half and about 2tbl sauce.
20sep03: Good. Used 4 chick leg-thighs. Could use pork, turkey, etc.
Sauce is especially nice (used chipotle powder there also).
FOR PRINTABLE RECIPE CLICK HERE
Chocolate Pretzel Rings
48 to 50 Pretzel rings
1 package (8 oz.) Chocolate candy kisses
1/4 cup M&M's (or more)
Pre-heat oven to 275 degrees. Spray cookie sheet with Pam or any
cooking spray. Place pretzels on sheet. Place a chocolate kiss in the
center of each ring. Bake for 2-3 minutes or until chocolate is
softened. Remove from the oven. Place a M&M on each chocolate kiss,
pressing down slightly so that the chocolate fills the ring. Refrigerate
for 5-10 minutes or until chocolate is firm. Store at room
temperature. Yield: about 4 dozen.
FOR PRINTABLE RECIPE CLICK HERE
Spinach Pie
1 1/2 - 2lb spinach (stems removed)
3lb Yukon gold potato (boiled till tender)
1lb onions - diced
2 whole heads of garlic
8oz crumbled Feta Cheese
6oz grated Romano
8oz mozzarella shredded
Olive oil
8oz Kalamata Olives - pitted & sliced
8oz Pine Nuts - toasted
10 sheets Philo Dough
Salt
Pepper
4oz. half & half (optional if potato mix is too dry)
Roast 1 head garlic.
Mince other head garlic. Sauté Spinach with 1/2 head minced garlic salt and pepper till wilted.
Sauté onions with 1/2 head minced garlic and pepper till they take on
color.
Combine sautéed spinach, onions, olives, pine nuts, feta cheese (add salt, pepper and olive oil to taste).
Mash potato with whole head roasted garlic (I use my hands to squish it)
Combine potato, Romano , half and half - mix well. (add salt, pepper and olive oil to potato mix to taste).
In a large roasting pan or lasagna pan ( I use aluminum pans)
place potato mixture on bottom of pan
5 sheets phylo on top of potato
place spinach mix on top of phylo
Top spinach with the mozzarella
5 sheets phylo on very top
Bake @ 350 or so till everything is bubbly and delicious
and top is browned.
FOR PRINTABLE RECIPE
CLICK HERE
English Toffee
1 lb butter
2 C sugar
1/4 C corn syrup
1/2 C water
dash of salt
1 tsp vanilla
12 oz chocolate chips
1 c nuts (if desired)
Heat all but last three ingredients to high-hardball stage. Add vanilla
and cook till hard crack stage. Butter a 15 x 18 cookie
sheet. Spread candy across cookie sheet, add choc chips and nuts, spread
on top hardening candy. Break into pieces.
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