Cooking & Recipes
allright allright, i admit it... this is utter chaos. i have been moving back and forth between this blog and my discussion forum with all my family's recipes... but i just can't decide the best venue for such important discussion. for now, i am going to ask that everyone post recipes and cooking advice here. gracias.
posted by Nicholas at 7:23 PM
5 Comments:
You can use any kind of chicken parts (breasts, thighs, legs) except wings.
Marinate chicken in any kind of Italian salad dressing for as long as possible but at least one hour (Kraft's Zesty Italian is the best).
Preheat oven to 350 degrees.
Put marinated chicken in baking pan and cook for 1/2 hour in the oven (save amy extra marinade).
Start Grill..
Make BBQ sauce according to following:
In a blender put:
1/3 cup cider vinegar
1/3 cup mustard
1/3 cup ketchup
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup lemon juice
2 tbs chili powder
1 tsp garlic powder or real garlic
1 tbs black pepper
1 large pinch of sugar.
Blend for at least two minutes.
Place chicken on the grill and baste occasionally with a little marinade to keep moist. Watch out for flare ups. The oil will do that.
Plan on cooking for about 30 minutes. Legs maybe 25 minute. Breasts will take a little longer.
When you have 10-15 minutes of cooking left, discard the marinade and begin using BBQ sauce liberally, i.e. excessively, wantonly, without common sense.
-An Elizabeth and Paul Feakins concoction.
Ann Feakins' Party Chicken
-8 boneless, skinless chicken breasts
-8 slices of bacon
-1 jar of dried beef
-1 can of undiluted mushroom soup
-1/2 pint sour cream
wrap each chicken breast with a piece of bacon. Cover bottom of flat greased baking dish with dried beef. Arrange chicken over beef. Mix soup and sour cream and pour over all. When ready bake at 275 for about three hours uncovered. If in a hurry bake at 350 for 1 1/2 to 2 hours. Sauce should be bubbling hot when done. Goodluck!
Basil Shrimp Recipe
INGREDIENTS
* 2 1/2 tablespoons olive oil
* 1/4 cup butter, melted
* 1 1/2 lemons, juiced
* 3 tablespoons brown mustard
* 1/2 cup minced fresh basil
* 3 cloves garlic, minced
* salt to taste
* white pepper
* 3 pounds fresh shrimp, peeled and deveined
* skewers
DIRECTIONS
1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
Feakins Family Ribs
-use (2) smithfield st louis style pork ribs or baby back ribs
-pour cheap beer (2 cans) over top and let marinate overnight; flip in morning
-cook ribs in oven for 40 mins at 320 degrees
-grill 45 min on med/low
-sauce during the last 15 minutes
-use Feakins Family BBQ sauce.
Ann Feakins' Spaghetti
Ingredients:
- 1 large can Contadina crushed tomatoes
- 1 can Del Monte stewed tomatoes
- 1 can Contadina tomato paste (italian style)
- 1 jar sliced mushrooms (4.5 oz)
- 1 to 1 and 1/2 lbs of beef
- 1 medium yellow onion
- 1 teaspoon chopped garlic
- (optional) diced green pepper
- salt, lemon pepper, italian seasoning, basil, 2 bay leaves, worcestershire sauce
-Vermicelli
Recipe:
-saute onion and garlic in olive oil (2 min)
-add tomato and mushrooms
-cook beef and add to mixture
-season over low heat
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