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Chicken And Wild Rice Roll
Chicken and Wild Rice Roll
Posted by luvtocook at recipegoldmine.com May 22, 2001
8 boneless, skinless chicken thighsSalt and pepper to taste2 tablespoons chopped green onions2 tablespoons butter or margarine1 cup cooked wild rice1/2 cup shredded carrots1/4
Chicken Fajitas
Chicken Fajitas
1 pound cubed, boneless skinned chicken2 tablespoons vegetable oil2 tablespoons lemon juice1 teaspoon seasoned salt1 teaspoon garlic powder1/2 teaspoon each oregano and pepper1/8 teaspoon liquid smoke3 tablespoons vegetable oil1 cup green bell pepper strips1
Chicken In Ale
Chicken in Ale
6 skinless, boneless chicken breast halves (about 1 1/2 pound total)1/2 cup chopped onion4 teaspoons vegetable oil2 1/2 cups chopped mixed mushrooms1 1/2 cups chicken broth1/2 cup brown ale or beer1 tablespoon Worcestershire
Tarragon Chicken
Tarragon Chicken (George Foreman Grill)
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am
From the George Foreman grilling booklet, this one is quick, easy and delicious! I find that the chicken takes about 4 to 5 minutes
Mcdonald\’s Big Mac Sauce
McDonald’s Big Mac Sauce
Posted by liz at recipegoldmine.com - May 3, 2001
Source: Posted by Jack - Wednesday, 9 August 2000, at 7:51 p.m
This recipe is from the 1968 McDonald’s Manager’s Handbook put out in 1969
Gold-dusted Bourbon Pecan Balls
Gold-Dusted Bourbon Pecan Balls
Source: Gourmet, December 1995
2 tablespoons unsweetened cocoa powder 3/4 cup plus 1 tablespoon confectioners’ sugar 1/4 teaspoon edible gold powder 2 cups vanilla-wafer crumbs (from about 55 cookies) 1/2 cup pecans, toasted,
Monique Van Vooren\’s Carbonnades Flamandes
Monique Van Vooren’s Carbonnades Flamandes
1 (3 pound) chuck or bottom round beef, cut into 2-inch pieces4 tablespoons fat rendered from fresh or salt pork5 large onions, peeled, thinly sliced4 tablespoons butter3 tablespoons flour1 pint beer1
Chicken And Mushroom Enchiladas
Chicken and Mushroom Enchiladas
Source: Bon App?tit - March 1993
2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 (10 ounce) can enchilada sauce 8 (8-inch) corn or flour tortillas 1/2 cup low-fat sour cream 2 cups
World Championship Barbecued Ribs
World Championship Barbecued Ribs
Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, Tennessee
5 pounds pork loin back ribs
Dry Rub4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder
Quincy Jones\’ Thriller Ribs
Quincy Jones’ Thriller Ribs
Source: oprah.com
2 rib racks 2 teaspoons Spike seasoning 1 teaspoon Accent seasoning 1/2 teaspoon freshly ground black pepper 5 racks baby back ribs (about 5 pound) 6 garlic cloves, minced 2 large