2 cups water 6 chipotle peppers 1/2 cup tequila 1/2 cup soy sauce 1/2 cup fresh lime juice 3 tablespoons fresh minced garlic 3 tablespoons minced fresh shallots 3 tablespoons extra virgin olive oil
If you are using dry chipotle peppers you will need to boil them in the 2 cups of water for 10 minutes to soften. After you have boiled the chipotle peppers and they have softened remove from flame and let cool.
If your using canned chipotle peppers you can skip the step above. Combine all ingredients in a blender and puree for 1 minute. Remove marinade from blender and reserve.
This is very good poured over chicken then baked until chicken is done. you when the juices of the chicken run clear. I like to add shredded swiss cheese on top during the last 2 minutes of baking I make this for my hubby and he loves it.
Marinara Sauce for Chicken
2 cups diced tomatoes drained canned tomatoes 3 cups canned tomato sauce 2 tablespoons minced fresh garlic 2 tablespoons extra virgin olive oil 3 tablespoon sliced sun dried tomatoes 1/4 cup diced yellow onions 1 tablespoon fresh minced oregano 1 tablespoon fresh minced basil pinch of red chile flakes salt and ground black pepper to taste
When cooking any recipe it is important to start out with quality ingredients. It is easy to understand that when you start our with good ingredients and treat them with care your finished product will be of a higher quality. That being said a basic tomato sauce or marinara sauce is an excellent example. Try several different types of tomatoes until you find the best canned tomatoes available in your area. Other ingredients such as the olive oil, and sun dried tomatoes and fresh herbs will have a big impact on the sauce you prepare.
Strain the canned diced tomatoes and reserve. Heat a large sauce pan over a medium flame for 1 minutes. Once the pan is heated add the olive oil, chile flakes, garlic and diced yellow onion and saute for one minute. Once the onion and garlic have turned translucent add the canned diced tomatoes as well as the tomato sauce and sun dried tomatoes. Reduce the heat to a simmer and cook for 15 minutes.
After the sauce has simmered for 15 minutes add the remaining fresh herbs and simmer another 10 minutes, adjust the seasoning as needed with salt and ground black pepper.
Post by carnation037 on Mar 21, 2004 13:55:04 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:12pm » <br> CHICKEN/TURKEY THAI MARINADE
1/2 cup peanut butter 1/2 cup water 3 tablespoons soy sauce 3 tablespoons lemon juice 2 tablespoons brown sugar 2 tablespoons green onions chopped few drops tabasco Combine all marinade ingredients and mix well to dissolve sugar. Pour over your Chicken/Turkey and marinate in the fridge 2 hours to overnight.
Post by carnation037 on Mar 21, 2004 13:57:19 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:08pm » <br> CHICKEN/TURKEY LEMON WINE MARINADE
3/4 cup dry white wine 1/4 cup oil 1 tablespoon lemon juice 1 large clove garlic minced 2 teaspoons dried oregano 1/4 teaspoon EACH dried rosemary, salt, pepper
Combine all marinade ingredients, stirring well to dissolve sugar. Pour over your turkey or chicken. Marinate in the fridge for min. of 2 hours or as long as over night. Makes 1 cup marinade NOTE: IF YOU DO NOT CARE FOR THE TASTE OF THE WINE IN A GLASS DO NOT USE IT IN A MARINADE.SO USE A NICE WINE YOU LIKE FOR A PLEASING FLAVOUR IN THE END COOKED PRODUCT.
Post by carnation037 on Mar 21, 2004 13:58:44 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:01pm » <br> CHICKEN/TURKEY TERIYAKI MARINADE
1/4 cup soy sauce 1/4 cup sherry or apple juice 1 tablespoon finely chopped fresh ginger root 2 teaspoons brown sugar 1 large garlic clove crushed and diced fine Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey or chicken and marinate in the fridge for 2 hours minimum or over night. makes 1/2 cup
Post by carnation037 on Mar 21, 2004 17:58:52 GMT -6
from daw25 New Member « Thread started on: Apr 1st, 2003, 03:20am » <br> I am an Italian/PA Dutch American...I learned lots in both kitchens. Love, eat well, and Love.
These are the waffles that I make for a Chicken or Turkey dinner.
WAFFLE and PANCAKE BATTER
1 cup sour cream, (may substitute 1 cup whole ...milk + 1/4 cup (2ounces) white vinegar) 3/4 level teaspoon baking soda 1 cup flour 1/4 teaspoon salt 1 egg, separated and white set aside 1 tablespoon melted butter beat the egg white stiff
Thoroughly mix ingredients in order given. Preheat waffle iron to medium/high. Pour or spoon batter in center of iron.... allowing it's flow to cover approx 3/4 of the surface. Cook 3 to 4 minutes....or until steaming stops. Serves 4....more or less.
Can be reheated in toaster or Microwave For PANCAKES: Use buttermilk or whole milk, Without the vinegar. Refrigerate or freeze any leftover Waffles.... separating the sections for individual servings. Leftovers good served with butter and jelly.
Any questions or requests for recipes....please feel free to email me at firstname.lastname@example.org Dave
(This recipe is also posted under "Amish, Mennonite, and PA Dutch Recipes" Moderator copied this recipe to here for convenience.) .