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Full Online Book HomeLearning KitchenOutdoor_cooking - Pollo Diia Diavoia
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Outdoor_cooking - Pollo Diia Diavoia Post by :angelica Category :Learning Kitchen Author :Unknown Date :March 2012 Read :661

Click below to download : Outdoor_cooking - Pollo Diia Diavoia (Format : PDF)

Outdoor_cooking - Pollo Diia Diavoia

1 (2 lb.) broiling chicken, split
1 tbsp. crushed peppercorns
2 tsp. salt
1/3 cup lemon juice
3 tbsp. olive oil

Place chicken in a deep dish. Pour lemon juice over chicken. Add peppercorns, salt, and olive oil. Cover and marinate for at least 2 hours. During this time uncover and baste occasionally.

Place chicken on charcoal grill skin down. Broil until skin has turned light brown. Then turn over and baste periodically with marinade. Turn over after 10 minutes and cook briefly on each side until thigh is tender at the pricking of a fork (all together about 35 minutes).
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Outdoor_cooking - Chicken -  Ranch Chicken Sandwiches Outdoor_cooking - Chicken - Ranch Chicken Sandwiches

Outdoor_cooking - Chicken -  Ranch Chicken Sandwiches
1/4 cup ranch dressing 1 tbsp. chopped fresh chives 4 boneless -- skinless chicken breast halves 4 slices Canadian style bacon 4 whole grain sandwich buns -- split 1/4 cup ranch dressing 2 tbsp. mayonnaise 2 tbsp. chopped fresh basil leaves 1 large tomato sliced 1 medium cucumber -- thinly sliced Mix 1/4 cup dressing, and the chives in shallow glass or plastic dish. Add chicken, turn to coat. Cover and refrigerate, turning occasionally, 1 to 2 hours. Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 5-in. from coals, 15 to 20 minutes, turning once

Outdoor_cooking - Persian Chicken Kebobs Outdoor_cooking - Persian Chicken Kebobs

Outdoor_cooking - Persian Chicken Kebobs
1 kilogram boned chicken thighs lime wedges 1 small bunch parsley 1 small bunch mint pita bread Marinade:1 pinch saffron threads (generous) 2 tablespoons hot water 5 tablespoons thick Greek yoghurt 1 teaspoon cumin seeds (coarsely crushed) 1 large onion (grated) 2 cloves garlic (crushed) salt and freshly ground pepper To Baste: 3 Tablespoons olive oil juice of 1 lime salt and freshly ground black pepper Cut each thigh in half. Soak the saffron in hot water for 15 minutes, then mix with the remaining marinade ingredients. Spoon over the chicken, then turn to coat evenly. Marinate for at least four