I'll share my recipe, if you'll share yours, May 25, 2011

15 years ago

I saw this on Everyday Exotic yesterday and thought it looked really good!

Peanut Butter Chicken Wings

Courtesy of Roger Mooking

Baked chicken wings in a spicy peanut butter marinade from Roger Mooking.

Preparation time: 30 minutes

Cooking time: 45 minutes

Yield: 4

Ingredients

2 cups smooth natural peanut butter

8 cloves garlic, minced

1 cup soy sauce

1/2 cup brown sugar

1/2 cup water

1 lime, zested

2 limes, juiced

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

24 chicken wings

Directions

Place all ingredients except chicken wings in a large bowl, stir to incorporate, set aside.

Score chicken wings to allow marinade to penetrate meat.

Place chicken wings in Peanut Butter Marinade; massage wings in marinade and place in fridge for 30 minutes to a maximum of 24 hours.

Preheat oven to 350F. Line a large baking tray with parchment paper.

Place wings on tray and bake in oven, turning half way, until meat is cooked and wings are crisp and golden brown, approximately 30 - 45 minutes.

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Comments (3)

Jasdip
15 years ago
Balsamic Pork Tenderloin (recipe.com)

1 pork tenderloin, about 1 lb
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh rosemary
2 cloves garlic, minced
3/4 teaspoon ground black pepper
1/8 teaspoon salt
Balsamic Glaze

1. Place tenderloin in large resealable plastic bag set in a shallow dish. In a small bowl, combine balsamic vinegar, oil, rosemary, garlic, pepper, and salt. Pour over tenderloin. Seal bag; turn to coat tenderloin. Marinate in the refrigerator for 1 hour.

2. Remove from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place tenderloin on grill rack over drip pan. Cover and grill about 40 minutes or until an instant-read thermometer inserted into the center of the tenderloin registers 155 degrees F.

3. Brush tenderloin on all sides with Balsamic Glaze. Grill for 1 minute more. Remove from grill. Cover with foil and let stand for 15 minutes (the meat's temperature will rise 5 degrees F during standing time). Slice to serve. Makes 6 servings.

Balsamic Glaze
In a small saucepan, bring 1/2 cup balsamic vinegar to boiling. Reduce heat; boil gently for 5 minutes. Makes about 1/4 cup.
patti43
15 years ago
I'll get around to making this one day!

BUBBLE UP PIZZA (passthesushi)

2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
1 jar pizza sauce
2 cups shredded mozzarella cheese, divided
1 cup pepperoni (or other favorite toppings)
5 fresh basil leaves

Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9x13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes.) Let cool 5 minutes before serving.
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glenda_al
15 years ago
Taken from another forum, but sure sounds good!

Drunken Cheesy Bread

1/2 baguette, cut into 2-inch slices (I used a whole baguette, and tore into pieces instead of slicing)
1/2 small yellow onion, thinly sliced
1/8 pound thinly sliced cooked ham (I used about a 1/4 pound)
3/4 cup white wine (I used 1 cup)
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) grated GruyÃ¯Â¿Â½re (I used about 4 ounces of cheese)

Heat oven to 400Ã¯Â¿Â½ F.

Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and GruyÃ¯Â¿Â½re. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.

Tip: If you don't have GruyÃ¯Â¿Â½re, you can substitute Swiss, Monterey Jack, fontina, or white Cheddar.

I'll share my recipe, if you'll share yours, May 25, 2011

Comments (3)

Jasdip

patti43

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glenda_al

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