slow cooker chicken wings

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1. Beau’s Sweet-Sour Chicken Wings

Ingredients:

– 20 Chicken wings
– 7 1/2 ounces Tomato sauce (half can)
– 2 tablespoons Orange marmalade
– 1 tablespoon Honey
– 2 teaspoons Ginger – minced
– 2 teaspoons Fermented chili sauce – (Summit brand)
– 2 teaspoons Pepper vinegar
– 4 Garlic cloves – peeled
– 1 teaspoon Salt (scant)
– 2 teaspoons MSG
– 1/2 cup Water (more as needed)
– ds Tabasco, to taste -(or other hot pepper sauce)

Directions:

– Cut off spurs from chicken wing-tips and rinse chicken wings.
– Place in pressure cooker with water; bring to pressure and cook at high heat for up
to five minutes.
– Remove from pressure cooker and place cooked-out fat in wide-mouthed, tapered jar for other uses.
– Blend all ingredients except chicken and Tabasco (or hot sauce) until fairly even consistency, with no large chunks of ginger or garlic.
– Place 3/4 of sauce in pan.
– Roll wings in sauce; remove wings to broiler pan (with slotted top).
– Bake at 325 degrees F. for 20 minutes.
– Remove from oven and spoon about half of remaining sauce on top of each piece; broil for 5 minutes.  Add Tabasco or other hot pepper sauces to taste and serve.

Beau’s notes:

– Use vinegar “which has been used to keep a supply of bird’s-eye peppers.”
– After discarding chicken spurs, wash hands with very warm water and Dial soap (and follow up with isopropyl alcohol rinse); wash all utensils with bleach.

Note: One should always regard chickens, even if processed in USA or inspected by USDA, as unclean! USDA inspectors are notoriously less than thorough, and U.S. packing houses often neglect basic hygienic rules in working with chickens, especially in dealing with their entrails, waste products un-excreted, etc.  And one should not expect much better from out-of-country chickens.

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2. Beujolais – Glazed Chicken Wings

Ingredients:

– 3 pounds Chicken wings – tips removed at joints into 2 pcs
– 1/3 cup Soy sauce
– 1/3 cup Orange juice
– 2/3 cup Dry red wine
– 2 tablespoons Dry red wine – (additional)
– 3 Cloves garlic – mashed
– 2 tablespoons Ginger root – chopped
– 6 tablespoons Red currant jelly
– 2 tablespoons Orange zest – grated
– 1 tablespoon Orange zest – thin julienne

Directions:

For garnish

– Place split wings in a large shallow nonaluminum pan.
– Mix soy, orange juice, red wine, garlic and ginerrroot together and pour over the wings.
– Cover pan with plastic wrap and refrigerate overnight, turning several times in the marinade.
– 375. Line a baking pan with foil.
– Coat a cooking cooking spray and place rack in baking pan.
– Drain chicken and arrange on once.
– Remove from oven, but do not turn off the oven.
– Combine jelly, 2 T Stir until jelly is melted.
– Brush wings generously with the glaze and return to oven for 10 minutes.
– Turn and brush again with glaze.
– Bake another 10 minutes, or until a rich dark brown and shiny.
– Remove and cool minutes.
– Can be baked up to a day ahead and reheated.
– Arrange in overlap

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Easy Grill pan recipes – Prepare Delicious Meals

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1. Australian Grilled Fish

Yield: 4 Servings

Ingredients:

– 4 fish steaks
– 1/4 c lime juice
– 2 T vegetable oil
– 1 t dijon mustard
– 2 t fresh ginger root – Grated
– 1/4 t cayenne pepper
– 1 black pepper

Directions:

For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.

– In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste.
– Marinate the fish in the marinade for 45-60 minutes.
– Turn steaks 2-3 times.
– Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil.
– Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center.
– Turn fish after about 4-5 minutes.
– Total grilling time will depend on your grill and the heat of the coals.

To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.

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2. Ayam Panggang Mesanten

Yield: 4 Servings

Ingredients:

– 2 lb chicken
– 1 t salt
– 1 c oil
– 1 t shrimp paste, Dried
– 4 shallots, chopped
– 3 garlic cloves, crushed
– 3 chilies, red, fresh
– 2 T oil
– 2 1/3 c coconut milk
– 2 bay leaves
– 1 lemon grass stalk
– 1 T juice, lime
– 1 chilies, red, fresh

Dried shrimp paste is also called terasi. Seed and shred the chilies.

Directions:

– Crush lemon grass with side of cleaver.
– Cut chicken in half.  Wash and pat dry.
– Rub with salt and oil.
– Grill over hot coals about 10-15 minutes each side, until done.
– Slice chicken into bite-sized pieces.
– Wrap shrimp paste in foil and grill each side over moderate heat about 2 minutes.
– Pound shallots, garlic, chilies, and toasted shrimp paste into a paste.
– Heat oil in frying pan.
– Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn.
– Add coconut milk gradually, stirring after each addition.
– Add bay leaves and lemon grass.
– Bring to a boil. Simmer 5 minutes to allow flavors to blend.
– Add lime juice.
– Stir.  Add cooked chicken and reheat in sauce.
– Garnish with the shredded chili.

Serve with rice and Sambal Ulek.

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3. Babi Pangang (Indonesian Grilled Loin Pork)

Yield: 4 Servings

Ingredients:

Marinade

– 1 lb pork, marbled
– 2 t ginger, ground
– 1 garlic clove
– 1 onion
– 3 T ketjap manis
– 1 pepper
– 1 salt
– 1 lemon juice

Sauce

– 1 c stock
– 2 T sugar
– 1 T sherry
– 1 T oil
– 70 g tomato puree
– 1/2 t gourmet powder (ve-tsin)
– 1 onion, small
– 1 garlic clove

Directions:

– Preparation of the meat: Make a mixture of all the above mentioned ingredients and rub the meat with it.
– Brown it in a frying pan with either butter or oil. Basting the meat regularly.
– Simmer for 10-15 minutes.
– Drain the meat and put under a hot grill for a few minutes until glazed. Keep warm.
– Sauce Preparation: Cut the onion in fine rings or slices and fry them together with the finely cut garlic in
oil or margarine.
– When nicely browned add the mixture of the stock, sugar, sherry, tomato puree and gourmet powder.
– Simmer for 5 minutes while stirring the sauce continuously. Add water of necessary.
– How to Serve: Pour the hot sauce over the warm sliced meat and garnish it with Chopped Vegetable Pickle and Shrimp Crackers.

Eat it with rice or Mei (noodles).

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Easy Christmas candy recipes for kids

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1. Candy Bar Bars

“Chocolate and peanut butter reminiscent of candy bars” Original recipe yield: 40 bars.

Ingredients:

– 2/3 cup butter
– 1 cup packed brown sugar
– 1 tablespoon vanilla extract
– 1/2 cup light corn syrup
– 4 cups quick cooking oats
– 1 cup semisweet chocolate chips
– 2/3 cup crunchy peanut butter

Directions:

– Preheat oven to 350 degrees F.
– Lightly grease a 9″ x 13″ pan.
– In a large mixing bowl, cream the butter and sugar together.
– Mix in the vanilla, corn syrup and oats.
– Pat this dough into the greased pan.
– Bake for 15-16 minutes (don’t overbake).
– Meanwhile, over low heat melt together the chocolate chips and peanut butter.
– Allow the cookie base to cool slightly, then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

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2. Cashew Caramel Bars

“This cashew-caramel combination is reminiscent of a candy bar.”  Original recipe yield: 30 bars.

Ingredients:

– 3/4 cup sifted all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 2 eggs
– 1/2 cup chopped cashews
– 1/2 cup packed brown sugar
– 1/2 cup white sugar
– 2 tablespoons butter
– 1 1/2 tablespoons light cream
– 1/3 cup chopped cashews
– 1/4 cup packed brown sugar

Directions:

– Preheat oven to 350 degrees F (175 degrees C).
– Grease a 9×9 inch baking pan.
– To prepare Pastry: In a large bowl, mix the eggs and both sugars together.
– Blend in the nuts and sift the flour with the baking powder and salt.
– Add to egg mixture and blend well.
– Press into the bottom of the greased pan.
– Bake for 20 to 25 minutes.
– While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
– Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown.
– Cut into bars while warm. Let cool in pan.

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3. Choco-coconut Bars

“This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.”  Original recipe yield: 3 dozen.

Ingredients:

– 5 ounces sweetened condensed milk
– 1 teaspoon vanilla extract
– 2 cups confectioners’ sugar
– 14 ounces flaked coconut
– 4 cups semisweet chocolate chips

Directions:

– Blend the condensed milk and the vanilla together in a bowl.
– Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut.
– You should have a firm mixture.
– Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
– Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.
– Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
– Set each bar on a fork and dip into the chocolate, completely coating the bar.
– Let excess drip off, then set on waxed paper.
– Repeat for each bar.
– Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

Enjoy!

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Easy pie crust recipes

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1. Agnes’s Mocha Velvet Pie

Ingredients:

– 1 8-inch pie shell

Pie filling

– 1/2 c Butter
– 3/4 c Sugar
– 1 Square unsweetned chocolate Melted
– 1 ts Vanilla
– 1 1/2 tb Instant coffee grounds
– 2 Eggs
– 1/2 c Cream for whipping

Directions:

– Prepare 8-inch pastry shell.
– Cream butter in medium-size bowl and gradually add sugar, creaming well.
– Cool melted chocolate; blend into butter-sugar mixture with instant coffee.
– Add eggs, one at a time, beating VERY WELL after each addition.
– Turn into baked pastry shell; chill 1 – 2 hours.

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2. All-American Apple Pie

Ingredients:

– 1/4 c Packed light brown sugar
– 1/4 c Granulated sugar
– 1 tb All-purpose flour
– 1 ts Lemon zest; grated
– 1/4 ts Ground cinnamon
– 1/4 ts Ground nutmeg
– 6 md Apple; prepared as directed
– 1 c Raisins
– 1 Pie crust (9 inch)
– 1 lg Egg; beaten
– 1 ts Granulated sugar

Preparation Time: 1:00 1.

Directions:

– Preheat oven to 425 F.
– Spray a 9-inch deep-dish pie plate with vegetable cooking spray.
– In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg.
– Mix well.
– Peel, core, and thinly slice apples.
– Add apples to sugar mixture;  stir until coated.  Stir in raisins.
– Spoon into prepared plate.
– Place piecrust on top of filling.
– Trim edges, pressing against edge of pan.
– Using a sharp knife, cut steam vents in piecrust.
– To glaze, lightly brush piecrust with beaten egg.
– Sprinkle with sugar.
– Bake until piecrust is golden brown, about 35 to 40 minutes.
– Place on wire rack and cool for 30 minutes.

Serve warm.

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3. All American Apple Turnovers

Ingredients:

– 2 tb Unsalted butter
– 3 lg Apples (ab. 1-1//2 lbs); -peeled, cored & cut i ( 3cups)
– 1/2 c Apple cider or unsweetened

Apple Juice

– 2 tb Sugar
– 2 ts Fresh lemon juice
– 1 pn Salt
– 1/4 c Unsweetened apple butter
– 2 tb Dried currants (optional)
– 1 ts Lemon zest; finely grated
– 1/4 ts Cinnamon (optional)
– 1 pn Ground cloves; (optional)
– 1 pn Ground allspice; (optional)

Directions:

(Use favorite pastry) These turnovers are best with at least two varieties
Sweet spices optional.

– Melt butter in a lg non reactive skillet over mod.
– High heat.
– Add 2 c of Transfer apple mixture to a med. bowl & refrigerate, uncovered, till cooled.
– On a lightly floured work surface, roll out the pastry dough to an 18×20 Spoon the cooled apple filling on the lower half of each of the rounds.
– Lightly moisten the edges of the rounds.
– Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min.
– Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.

Makes 10.

Enjoy!

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