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19 January, 2005

Chicken Satay with Peanut Butter Dipping Sauce

Posted in : Uncategorized on by : wesleytyler

 

Chicken Satay with Peanut Butter Dipping Sauce

For the Chicken Marinade:
  a.. 2 tablespoons creamy peanut butter
  b.. ½ cup Italian salad dressing
  c.. 1 pound skinless, boneless chicken breast, cut into ½ x 4-inch strips
  d.. 10 -12 wooden skewers (soak in warm water for 30 minutes prior to use)
For the Dipping Sauce:
  a.. ½ cup creamy peanut butter
  b.. 6 tablespoons water
  c.. ½ cup parsley or cilantro leaves, chopped
  d.. 3 tablespoons fresh lime juice
  e.. 2 tablespoons reduced-sodium soy sauce
  f.. 1 tablespoon honey
  g.. 1 teaspoon sesame oil
  h.. Pinch cayenne powder
Directions:

In a medium-sized bowl, whisk together the peanut butter and salad dressing until smooth. Place chicken strips in mixture. Marinate in covered bowl 3 hours or overnight in refrigerator.

Heat broiler on high. Remove chicken from refrigerator. Thread 2 chicken strips onto a skewer. Arrange skewers on a metal grill rack positioned over a foil-lined baking pan. Broil skewers 6 minutes; turn skewers over. Broil another 4-6 minutes or until juices run clear and chicken is thoroughly cooked.*

Serve chicken skewers with dipping sauce, if desired.

To prepare the dipping sauce, place all ingredients in a blender; blend on medium-high until smooth.

*To grill, place skewered chicken on a hot grill for 8 minutes, or until juices run clear.
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19 January, 2005

Oyster Washes

Posted in : Uncategorized on by : wesleytyler

 

Oyster Washes

Source: http://www.hogislandoyster.com/

Our 3 most popular raw bar recipes, each makes enough sauce for 3 dozen
shucked oysters!

Hog Wash

Our favorite!

¼ cup seasoned rice vinegar
¼ cup natural rice vinegar
1 large shallot, peeled & diced fine
1 large Jalapeno pepper, seeded & diced fine
½ bunch cilantro, chopped fine
juice of 1 lime

Balsamic Mignonette

Another good one!

½ cup quality Balsamic vinegar
1 large shallot, peeled & diced fine
1 splash of sherry
cracked black pepper, to taste

Classic French Mignonette

It's classic, it's French. Hey!

¼ cup quality red wine vinegar
¼ cup Champagne vinegar
1 larger shallot, peeled & diced fine
cracked black pepper, to taste


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19 January, 2005

Fatback and White Gravy

Posted in : Uncategorized on by : wesleytyler

 
 

 

Fatback and White Gravy

Makes 4 to 6 servings

1/2 to 1 lb. fatback
2 tbsp. flour
1 1/4 cups milk
Salt and pepper

Slice the fat-back into 1/4" thick slices. In an iron skillet cook the
fatback over med. heat, turning to cook both sides. Cook the fatback until
golden brown and crisp. Remove the meat from the skillet. Reserve 2
tbsp. of
the drippings in the skillet. Add the flour to the drippings, stirring with
a whisk of fork until smooth. Add the milk and cook, stirring until desired
thickness. Add the salt and pepper to taste. Pour over the fatback and
enjoy.


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19 January, 2005

Asian Chicken and Shrimp Soup

Posted in : Uncategorized on by : wesleytyler

 

Asian Chicken and Shrimp Soup 
Ingredients
2 small chicken breast halves (12 ounces total)
2 cups water
4 cups chicken broth
1 tablespoon soy sauce
8 ounces small shrimp, peeled and deveined
8 ounces fresh bean sprouts
1 cup broccoli florets
1/2 of a 15-ounce jar straw mushrooms or one 8-ounce can mushrooms,
drained
1/2 cup chopped red and/or green sweet pepper
4 green onions, diagonally sliced in 1-inch pieces
Freshly ground pepper

Directions
1. In a 4-quart Dutch oven combine chicken and water; bring to boiling.
Reduce heat and simmer, covered, 20 to 25 minutes or until no longer
pink. Remove chicken; cool slightly and chop chicken, discarding skin,
and bones. Strain the cooking liquid. Wipe out Dutch oven and add
strained liquid. Add chicken broth.

2. Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean
sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to
boiling; cook, uncovered, 5 minutes. Season to taste with pepper. Makes
6 to 8 main-dish servings.

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18 January, 2005

Genies Coconut Cake – The Very Best

Posted in : Uncategorized on by : wesleytyler

More often than not,
I found this on the web 

 


From: gwentaylor_1957 [mailto:gwentaylor_1957@yahoo.com]


This was given to me by a friend and is the best coconut cake I have
ever tasted .  The big plus is that it is so easy.  Try it, you will
not be sorry.
<b>
1   box Duncan Hines yellow cake mix
1  (15 ounce) can cream of coconut
1  (14 ounce) can Eagle Brand condensed milk
1  ( 7 ounce) can Angel Flake coconut
1  (8ounce) bowl Cool Whip

Follow directions on the package to make cake and bake in a 13x9 inch
pan.  Poke holes in cake as soon as it comes from the oven..

Mix condensed milk, cream of coconut, and 1/2 can of coconut.  Pour
over hot cake.  Cool completely.  Spread Cool Whip over the cold cake
and sprinkle with remaining coconut.</b>


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14 January, 2005

Can’t Believe It’s Pumpkin Pie

Posted in : Uncategorized on by : wesleytyler

More often than not,
I found this on the web 


Can't Believe It's  Pumpkin Pie
(Makes  its own crust!)
¾ cup sugar
½  cup Bisquick baking mix
2 Tbsp. margarine or butter
1 can (13 oz.)  evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2 ½ tsp. pumpkin pie  spice
2 tsp. vanilla
Preheat oven to 350°. Generously grease a 9 or 10 inch pie plate.  Combine
and beat all ingredients until smooth -- 1 minute in a blender on high  or 2 to
3 minutes with hand mixer on high. Pour into pie plate. Bake until knife 
inserted in center comes out clean, about 50 to 55 minutes. Cool at least one 
hour. Top with whipped cream, if desired. 


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14 January, 2005

Crawfish Cornbread

Posted in : Uncategorized on by : wesleytyler

 
 

This was listed by Forbes Magazine editors as one of the best recipes of 2004

Crawfish Cornbread
2 eggs
10 oz. cornmeal
11 oz. flour
1 oz. baking powder
1 teaspoon of Creole seasoning (recipe below)
18 oz. milk
6 oz. melted butter
1 oz. corn syrup
1 lb. Crawfish tail meat

Method for Cornbread:
Mix the eggs, cornmeal, baking powder, Creole seasoning, milk, butter, corn syrup and crawfish tails in a large bowl. Pour into a baking dish or iron skillet and bake at 375˚ for about 40 minutes.

Place a ½ a stick of butter on top, allow to melt for the golden color.

Ingredients for Creole Seasoning Mix:
1 lb. salt
4 oz. dry, minced or chopped garlic
4 oz. ground black pepper
2 oz. cayenne pepper
3 oz. dry, minced or chopped onion
5 oz. paprika
1 ½ oz. thyme
4 oz. oregano

Mix all ingredients and store in an air-tight container.
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13 January, 2005

Sour Cream Blueberry Muffins

Comments : 1 Posted in : Uncategorized on by : wesleytyler

 

Sour Cream Blueberry  Muffins

2 eggs
1 cups  (250 ml) sugar
1/2 cup (125 ml) vegetable oil
1 tsp vanilla extract
2  cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml)  baking soda
1/2 tsp (2 ml) salt
1 cup (125 ml) sour cream
1 cup (250  ml) fresh blueberries

Beat the eggs, sugar, oil, and vanilla until well  combined.  Mix the
dry ingredients together and add them to the egg  mixture in two or
three portions, alternating with the sour cream.  Fold  in the
blueberries and spoon the batter into greased and floured muffin  tins.
Bake in a preheated 400F (200C) oven for 20 minutes.  Makes  12
muffins.


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1 COMMENT

One thought on : Sour Cream Blueberry Muffins

  • July 13, 2015 at 12:34 am

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