I'll share my recipe, if you'll share yours, August 27, 2011

12 years ago

Virginia Willis' Cola-glazed Wings

Servings: 4 as appetizer

Ingredients:

1 cup cola

Juice of 2 limes

1 1/2 cups firmly packed light brown sugar

1 jalapeno, finely minced (discard the seeds)

2 pounds chicken wings

1/4 teaspoon coarse salt

Freshly ground black pepper

Directions:

To make the glaze: In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Decrease the heat to medium-low and simmer until the mixture is syrupy, about 30 minutes; keep warm over low heat.

To prepare the wings: Cut off the wing tip (reserve the tips to make stock), and separate the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat. Keep the remaining sauce warm over low heat.

To bake the wings: Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and bake for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter and serve!

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Comments (4)

Jasdip
12 years ago
Here's another summer slow-cooker recipe. It looks tasty!

Slow-Cooker Pepper Steak (Betty Crocker)

1 1/2 pounds boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

1 Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

2 In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
3 Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

4 In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.
Marilyn Sue McClintock
12 years ago
Sausage, Butter Beans and Cabbage Soup

YIELD Makes 6 servings

INGREDIENTS
2 tablespoons butter, divided
1 large onion, chopped
12 ounces smoked sausage such as kielbasa or andouille, cut into 1/2-inch slices
8 cups chicken broth
1/2 head savoy cabbage, coarsely shredded
3 tablespoons tomato paste
1 bay leaf
4 medium tomatoes, chopped
2 cans (14 ounces each) butter beans, drained
Salt and black pepper

PREPARATION:

Slow Cooker Directions
1. Melt 1 tablespoon butter in large skillet over medium heat. Add onion; cook and stir 3 to 4 minutes or until golden. Place in 3-1/2- to 4-quart slow cooker.
2. Melt remaining 1 tablespoon butter in same skillet; cook sausage until brown. Add to slow cooker.
3. Place chicken broth, cabbage, tomato paste and bay leaf in slow cooker; stir until well blended. Cover; cook on LOW 4 hours or HIGH 2 hours.
4. Add tomatoes and beans; season with salt and pepper. Cover; cook 1 hour until heated through. Remove and discard bay leaf.
Tip
Savoy cabbage is an excellent cooking cabbage with a full head of crinkled leaves varying from dark to pale green. Green cabbage may be substituted.

Sue
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Louis Bromfield's Tomato Juice 1 peck tomatoes (about 17 lbs.) 1 bunch celery (tops and all) 8 garlic cloves 4 medium onions 4 bay leaves 4 medium carrots 2 green or red bell peppers 1 large bunch fresh spinach 1 large bunch fresh parsley 2 Tbsp. mustard seed 2 Tbsp. sugar 2 Tbsp. salt 1/2 tsp cayenne pepper Wash, core and chop the tomatoes very coarsely. Clean and coarsely chop the rest of the vegetables. Divide all the vegetables and remaining ingredients between two large, deep kettles (this is especially important if you double it). The recipes says it makes about 4-5 quarts but I got 13 when I doubled it. Cover and bring to a boil, lower the heat, and simmer for about 45 minutes, or until the vegetables are completely softened. Stir once or twice, if needed. Let stand until just cool enough to handle, but still very hot. Force the mixture through a sieve or food mill then return the juice to the kettles and reheat if necessary. Pour the hot juice into hot pint or quart jars, leaving 1/2 inch of head space. Seal and process in a hot-water bath for 40 minutes for pints and 45 minutes for quarts. I have not tried this but it sounds good. It is from my cookbook Heartland by Marcia Adams. Sue
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This looks good and the reviews great as well. Five-Spice Grilled Chicken with Hoisin-Maple Glaze (Fine Cooking) Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they're really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you're feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings. Serves 4 to 6 2 Tbs. dark brown sugar 1 Tbs. sweet Hungarian paprika 1 Tbs. minced fresh garlic (about 3 large cloves) 2-1/2 tsp. Chinese five-spice powder 1 tsp. ground fennel seed 1 tsp. dry mustard Kosher salt and freshly ground black pepper 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings) 1/4 cup hoisin sauce 2 Tbs. pure maple syrup 1 Tbs. soy sauce 1 Tbs. honey 2 tsp. Asian sesame oil 2 tsp. minced fresh ginger 1/4 cup peanut or canola oil Tip: Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don't glaze the chicken until just before it's done, or the glaze will burn; watch for flare-ups after the glaze goes on. In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours. Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325F to 375F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder. Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165F (breast pieces) to 170F (leg pieces), 30 to 45 minutes. Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.
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glenda_al
12 years ago
I've had this recipe saved, just haven't had to opportunity to prepare these.

Raspberry wings

1/3 cup soy sauce
1 tablespoon chopped fresh garlic
1/2 teaspoon black pepper
1 (5-pound) bag split chicken wings and drumettes, thawed if frozen
1/2 cup seedless raspberry jam
1/4 cup sweet chili sauce
Instructions
1.In a large resealable bag, combine the soy sauce, garlic, and pepper. Add the chicken wings, seal, and shake to coat well. Marinate in the refrigerator for 1 hour.
2.Preheat oven to 400Ã¯Â¿Â½F. Remove wings from marinade; discard excess marinade. Spread wings in a single layer on 2 large rimmed baking sheets that have been lined with aluminum foil and coated with cooking spray. Bake 55 to 60 minutes, or until no pink remains.
3.In a medium bowl, combine raspberry jam and chili sauce; mix well. Transfer wings to a large bowl and pour glaze over them. Toss wings to coat completely then serve immediately.
ruthieg__tx
12 years ago
Can I do a dessert?

I saw this in an email from Relish magazine and tried it. Absolutely delish. I made my own buttermilk from regular milk and lemon juice. It is very moist and flavorful.

Banana Cake:

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup mashed ripe banana
1 cup buttermilk
2 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
Frosting:
1/4 cup (1/2 stick) butter, softened
1 pound powdered sugar
1/2 cup mashed ripe banana
1/2 teaspoon lemon juice
Instructions
Preheat oven to 375F. Grease and flour 2 (9-inch) round cake pans.
To prepare cake, combine butter and sugar in a mixing bowl. Beat with a mixer at medium speed until light and fluffy. Add eggs and vanilla.
Combine banana and buttermilk in a small bowl.
Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with banana mixture. Stir in nuts. Scrape batter into prepare pans.
Bake 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely on wire rack.
To prepare frosting, combine butter with 1 cup powdered sugar; mix well. Combine banana and lemon juice. Add to butter mixture alternately with remaining powdered sugar. Frost top of one cake layer. Place second layer on top and frost sides and top. (If frosting seems too soft, chill for a short time.
TestersÃ¯Â¿Â½ notes: Increase the frosting by half if you like a thicker coating

I'll share my recipe, if you'll share yours, August 27, 2011

Comments (4)

Jasdip

Marilyn Sue McClintock

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glenda_al

ruthieg__tx

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