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Thursday, June 27, 2013

mijtest

mijtest


Easy Sweet and Spicy Marinade

Posted: 26 Jun 2013 02:21 PM PDT

Sweet & Spicy. Easy. Lots of compliments on this. Good with chicken, beef, and pork. I have used it on chicken legs, boneless skinless chicken thighs, pork chops, and tri-tip. -- posted by Miss Genevieve

BJ's Restaurant Parmesan Crusted Chicken

Posted: 26 Jun 2013 02:22 PM PDT

BJ's Restaurant/Brewhouse has the best parmesan crusted chicken, and with this recipe you can enjoy it at home! -- posted by licked_cupcake

All-Purpose Rub for Meat

Posted: 26 Jun 2013 07:02 PM PDT

This is a tastier alternative to marinating meat. A rub gives a fuller flavor to any meat. This rub can be used for just about any meat (I personally favor it on chicken!). This recipe makes enough for about four servings of meat. -- posted by ElizabethKnicely

Alabama Pulled Pig

Posted: 26 Jun 2013 09:28 PM PDT

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings. Freezes well, can be made as a Once A Month Cooking recipe. -- posted by ElizabethKnicely

Accidental Grilled Chicken Salad

Posted: 26 Jun 2013 11:30 PM PDT

I was expecting a few hungry friends to walk in as I started cooking, but they called and had an emergency. Fortunately nothing bad, but there I was with too much food. I chopped everything up, added mayo, and a generous slurp of hot sauce (the way I like it). Not your run-of-the-mill chicken salad. This is a good way to finish up those leftovers! I put the onion slices and mushrooms in a grill basket so they could be turned without falling apart as they cooked. Hope you like it! -- posted by ElizabethKnicely

A Good Barbeque Sauce

Posted: 27 Jun 2013 12:17 AM PDT

A quick easy and tasty sauce recipe. Use it on ribs, chicken or whatever your heart desires! -- posted by ElizabethKnicely

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