Posts filed under 'Recipes'
This is a great recipe for chicken kabobs. Slice them thin and put them on like ribbons onto bamboo skewers and grill. Yum
½ cup Peanut Butter
1/8 cup Soy Sauce
1/8 cup Sesame Oil
1 ½ tbls Rice Vinegar
1 tbls Finely Chopped Garlic
1 tbls Finely Chopped Ginger
½ tsp Red Pepper Flakes
1 ½ tsp Hoisin Sauce
1 tbls Fresh Lime Juice
1/3-1/2 cup Water
Place all ingredients in blender of food processor. Mix until smooth. If not using immediately, transfer sauce to a jar with a tight-fitting lid and refrigerate. Peanut sauce keeps chilled for 1 week.
Serve with grilled chicken kabobs.
Servings: 1 ¼ cups
Time:5 minutes
4×6 Recipe Card
April 10th, 2007
Need to get back to posting more food stuff. I know this one isn’t exicting, but everyone seems to really like it.
1 ½ cups Mayonnaise
1 tb ls Dijon Mustard
2 tbls Buttermilk Powder
3 tbls Water
1 tbls Dried Parsley
½ tsp Kosher Salt
1/8 tsp Pepper
1 tbls Very Finely Chopped Yellow Onion
1 ½ tsp Lemon Juice
½ tsp Fresh Finely Chopped Dill
Mix all ingredients. Store in air-tight container
Servings: 1 pint
Time: 5 minutes
March 10th, 2007
This has become one of our favorite side dishes. I adapted it a bit from an Alton Brown recipe that I found a while back. I really like the way it comes out and you can’t screw it up. Don’t believe me, try it. Let me know if you can’t do it and I’ll gladly retract my statement.
2 tbls butter
½ medium onion, minced
2 pinches kosher salt
2 cups long grain rice
3 cups chicken broth
2 strips orange zest
Small pinch saffron (optional)
1 bay leaf
Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over mediums-low heat. Add onion and kosher salt. Sweat the onions until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel. Place lid on pan and fold towel corners over lid. Bake for 20 minutes. Then rest at room temperature for 10-20 minutes without removing the cover. Remove lid from rice and remove orange zest and bay leaf. Either turn out onto platter or leave in pan. Fluff with fork.
Servings: 6
Time: Prep: 10 mins Cooking: 30-40 mins
Recipe Card Version
November 25th, 2006
Just because someone asked for it. You could probably substitute the mayonnaise for vegetable oil, but you will have to whisk that in slowly at the end. Curious to know if that works. Enjoy.
6 tbls Honey
3 tbls Rice Wine Vinegar
1/2 cup Mayonnaise
2 tsp Dijon Mustard
1/2 tsp sesame oil
Combine all ingredients into a bowl and whisk to combine.
Servings: 1 cup
Time: 5 minutes
May 29th, 2006
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