This is my favorite oven bbq chicken recipe. Make sure you use chicken drumsticks, they taste the best with this recipe.
10 chicken drumsticks
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard
Preheat oven to 425 degrees F (220 degrees C).
In a small saucepan, melt butter or margarine. Add onion powder, sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with water and add to saucepan mixture. Let simmer for 15 minutes.
Place chicken wings in a foil covered 9x13 inch baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in the preheated oven for about 45 minutes.
Thursday, February 21, 2008
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/3 cup sugar
1. Heat oven to 375°F.
2. Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round. With 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.
3. Bake 12 to 14 minutes or until golden brown.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
recipe and photo: www.pillsbury.com
Wednesday, February 13, 2008
John and I always order this whenever we go to Thai restaurants. I was craving it yesterday, so I ran to my local store and picked up a few items and tried this recipe below. Turned out delicious.
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
1 tablespoon white wine vinegar
2 tablespoons fish sauce (I left this out and it still tasted great!)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lime, cut into wedges
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Garnish with crushed peanuts, chopped green onions and wedge of lime
recipe & photo by: allrecipes.com