• Top 10 Chicken Dinners 03

    From Dave Drum@1:18/200 to All on Tue Nov 28 18:32:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Huli Huli Chicken
    Categories: Poultry, Wine, Herbs, Vegetables
    Yield: 12 servings

    1 c Packed brown sugar
    3/4 c Ketchup
    3/4 c Reduced-sodium soy sauce
    1/3 c Sherry or chicken broth
    2 1/2 ts Minced fresh gingerroot
    1 1/2 ts Minced garlic
    6 lb (24) boned, skinned chicken
    - thighs

    In a small bowl, mix the first 6 ingredients. Reserve
    1-1/3 cups for basting; cover and refrigerate. Divide
    remaining marinade between 2 large shallow dishes. Add
    12 chicken thighs to each; turn to coat. Refrigerate,
    covered, for 8 hours or overnight.

    Drain chicken, discarding marinade.

    Grill chicken, covered, on an oiled rack over medium
    heat for 6-8 minutes on each side; baste occasionally
    with reserved marinade during the last 5 minutes.

    Sharon Boling, San Diego, California

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Fri Mar 22 15:18:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Flavorful Chicken Fajitas
    Categories: Poultry, Citrus, Herbs, Chilies, Vegetables
    Yield: 6 servings

    4 tb Canola oil, divided
    2 tb Lemon juice
    1 1/2 ts Seasoned salt
    1 1/2 ts Dried oregano
    1 1/2 ts Ground cumin
    1 ts Garlic powder
    1/2 ts Chilli spice mix
    1/2 ts Paprika
    1/2 ts Crushed red pepper flakes
    1 1/2 lb Skinned chicken; in thin
    - strips
    1/2 md Red bell pepper; julienned
    1/2 md Bell pepper; julienned
    4 Green onions; thin sliced
    1/2 c Chopped onion
    6 (8") flour tortillas;
    - warmed

    Shredded cheddar cheese
    Taco sauce
    Sliced red onions
    Sour cream

    In a large bowl, combine 2 tablespoons oil, lemon juice
    and seasonings; add the chicken. Turn to coat; cover.
    Refrigerate for 1-4 hours.

    In a large cast-iron or other heavy skillet, saute
    peppers and onions in remaining oil until crisp-tender.
    Remove and keep warm.

    Drain chicken, discarding marinade. In the same skillet,
    cook chicken over medium-high heat until no longer pink,
    5-6 minutes. Return pepper mixture to pan; heat through.

    Spoon filling down the center of tortillas; fold in
    half. Add toppings as desired, fold in half.

    Julie Sterchi, Campbellsville, Kentucky

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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