1 chicken, 2-4 pounds or chicken parts
Marinade Ingredients
1/2 cup to 3/4 cup ketchup (depending on size of chicken)
3 cloves garlic, crushed
2 tablespoon brown sugar or 4 tablespoons tamarind paste
5 shakes liquid smoke
pepper to taste
Cut up chicken or use chicken parts and place in a large bowl.
Stir all marinade ingredients together and pour over chicken until thoroughly coated.
Place chicken on a baking sheet or broiler tray and bake in 375 degree oven for 40-45 minutes or on grill until skin is browned and crisp. If using grill, turn when skin is browned. If baking in oven, no turning is necessary.
4/19/09
4/14/09
Crescent Roll Knishes, Oven Baked Brussel Sprouts and Easy as Sweet Potato Pie
Crescent Roll Knishes
2 cans crescent rolls
Instant mashed potatoes
1 clove garlic, crushed
salt
pepper
Make 6 servings of mashed potatoes according to package directions. Add crushed garlic.
Open can of crescent rolls. Roll out 2 squares at a time to half its thickness.
Cut into 2 to 4 rectangular pieces, depending on the size of knish that you want.
Place a dollop of mashed potatoes in the center of a piece of crescent roll dough. Gather at bottom and form a patty. Place on a greased cookie sheet and bake at the temperature on the crescent roll can for 12 to 15 minutes. Watch and take out when lightly browned.
Oven Roasted Brussel Sprouts
2 pounds brussel sprouts
Olive Oil
Kosher salt
Pepper
Pre-heat oven to 400 degrees.
Clean and dry brussel sprouts. Take off any damaged bottom leaves.
In a large metal baking pan, place brussel sprouts and coat with a few tablespoons of olive oil. Season with salt & pepper.
Be sure to turn brussel sprouts midway through cooking. Roast 35 minutes or until browned and caralized.
Easy as Sweet Potato Pie
2 large cans yams, drained
1 small can crushed pineapple, drained
1 bag marshmallows
1 egg, beaten
butter for greasing pan
Butter a large casserole dish.
Mash drained yams well. Mix in beaten egg. Stir in pineapple.
Bake in 350 degree oven for 25 minutes. Remove and top with marshmallows.
Set broiler to high.
Place casserole under broiler until marshmallows are brown.
2 cans crescent rolls
Instant mashed potatoes
1 clove garlic, crushed
salt
pepper
Make 6 servings of mashed potatoes according to package directions. Add crushed garlic.
Open can of crescent rolls. Roll out 2 squares at a time to half its thickness.
Cut into 2 to 4 rectangular pieces, depending on the size of knish that you want.
Place a dollop of mashed potatoes in the center of a piece of crescent roll dough. Gather at bottom and form a patty. Place on a greased cookie sheet and bake at the temperature on the crescent roll can for 12 to 15 minutes. Watch and take out when lightly browned.
Oven Roasted Brussel Sprouts
2 pounds brussel sprouts
Olive Oil
Kosher salt
Pepper
Pre-heat oven to 400 degrees.
Clean and dry brussel sprouts. Take off any damaged bottom leaves.
In a large metal baking pan, place brussel sprouts and coat with a few tablespoons of olive oil. Season with salt & pepper.
Be sure to turn brussel sprouts midway through cooking. Roast 35 minutes or until browned and caralized.
Easy as Sweet Potato Pie
2 large cans yams, drained
1 small can crushed pineapple, drained
1 bag marshmallows
1 egg, beaten
butter for greasing pan
Butter a large casserole dish.
Mash drained yams well. Mix in beaten egg. Stir in pineapple.
Bake in 350 degree oven for 25 minutes. Remove and top with marshmallows.
Set broiler to high.
Place casserole under broiler until marshmallows are brown.
Marinated Onions, Sweet & Sour Cipolline Onions,Eggplant parmigiana
Marinated Onions
2 large onions
1 tablespoon vegetable oil
2 tablespoons white vinegar
1-2 teaspoons sugar, depending on sweetness of onions
1/4 teaspoon salt
Slice onions into half. Slice each half into very thin slices. Mix oil, vinegar and sugar together.Pour over onions and let marinate at room temperature for 3-4 hours before refrigerating.
Sweet and Sour Cipolline Onions
2 pounds cipolline onions
4 tablespoons sugar
1/2 cup red wine vinegar
1/2 cup olive oil
Salt
Preheat oven to 400 degrees.Boil water in large saucepan. Blanch onions for a minute or two, immediately remove and place in ice water. Remove skins.
Mix onions, sugar, vinegar, olive oil and salt on a baking sheet.
Bake for 30 minutes until onions caramelize. Turn midway through baking and do not let burn.
Eggplant Parmigiana
2 large eggplants
Salt, pepper
1 pound mozzarella cheese
2 pounds ricotta cheese
1 can crushed tomatoes
1 can tomato paste
1 8 ounce can tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt
few grinds pepper
1 teaspoon sugar
1 clove garlic
Olive oil
Cut eggplant into thin rounds. Salt and allow water to come out. Rinse and dry. Brush each slice with olive oil. Lightly salt each slice.
On an oiled baking sheet, place eggplant. You will have to do this in several shifts. Preheat broiler.
Broil eggplant until browned on one side. Flip over, lightly salt other side. Brown until done and place on platter to cool. Do the same with the remaining eggplant.
Make sauce. Place crushed tomatoes, tomato paste, and tomato sauce in large saucepan. Add basil, oregano, crushed garlic, salt and sugar. Heat until boiled. Continue cooking for 4-5 minutes. Remove from heat and reserve.
Shred mozzarella cheese. Mix ricotta cheese with 1 1/2 teaspoons salt.
In a large casserole dish, place several tablespoons of cooked tomato sauce. Place eggplant slices to form the first layer. Put tomato sauce over eggplant. Put shredded cheese over that, followed by several dollops of ricotta cheese. Repeat layering process. When the last layer of eggplant is placed on top, put sauce on top of it followed only by mozzarella cheese, not ricotta.
Cover with foil and heat in a 375 degree oven for 35 minutes. Take foil off for the last 10 minutes until the top is brown.
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