BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :richfrench
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2350
Click below to download : Poultry - Chicken Appetizer - Chicken Wings By Glenda (Format : PDF)
Poultry - Chicken Appetizer - Chicken Wings By Glenda
1/3 cup flour1/3 teaspoon black pepper
3/4 teaspoon salt
Dressing:
4 ounces of crumbled blue cheese
1/2 cup mayonnaise
2 tablespoons fresh chopped parsley
1 crushed, chopped clove of garlic
salt and pepper to taste
Mix flour, pepper and salt well and shake wings in flour mixture. Fry until a golden brown (either in a deep fryer or in heavy frying pan with plenty of oil). Drain well and place on a cooling rack atop a cookie sheet (to drain off any grease) and place in a preheated over of 300 degrees for about 10 minutes.
Before serving, melt 3 tablespoons real butter, and add 2 tablespoons red wine vinegar and 2 tablespoons of Tabasco sauce. Blend well and pour over wings that have been placed in something that can be covered and shaken well.
Combine all dressing ingredients and chill till ready to serve.
NEXT BOOKS
Chicken breasts Seasoned flour 1 egg -- beaten 1 tablespoon water Breadcrumbs Pineapple tidbits -- drained Skin and bone chicken breasts and cut into bite-size cubes. Roll them in seasoned flour, then into beaten egg with the water and finally into breadcrumbs. Fry in hot oil (375 F.) until golden brown. Skewer drained pineapple tidbits alternately with chicken cubes on a cocktail pick.
Poultry - Chicken Appetizer - Chicken And Pineapple Kabobs
PREVIOUS BOOKS
Serves 6 3 pounds chicken wings 1 carrot, peeled and chopped 1 onion, peeled and chopped 1 celery stalk, chopped 4 sprigs thyme 4 bay leaves 1/2 tablespoon salt 1/2 tablespoon whole black pepper 2 tablespoons honey 2 tablespoons sesame seeds 4 tablespoons soy sauce 4 tablespoons tamarind paste Cayenne pepper to taste (optional) Cut first section of chicken wing (mini-drum stick), and French-trim the bone (scrape away at tip and push meat down to expose bone). Reserve second section for later use. Place trimmed wings in a pot, and cover with water. Add carrot, onion, celery, thyme, bay leaves, salt
Poultry - Chicken Wing Recipes
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Poultry - Chicken Appetizer - Chicken And Pineapple Kabobs
- Poultry - Chicken Appetizer - Chicken And Shrimp Dumplings With Soy Dipping Sauce
- Poultry - Chili's Southwestern Eggrolls
- Poultry - Chicken Appetizer - Coca Cola Wings
- Poultry - Coconut Chicken Spears
- Poultry - Creamy Chicken And Jalapeno Nachos
- Poultry - Chicken Appetizer - Crispy Curry Wings With Cuke Cilantro Sauce
- Poultry - Chicken Appetizer - Death By Wings
- Poultry - Chicken Appetizer - Fajita Chicken Wings
- Poultry - Gourmet Cl Toasts (crostini)
LEAVE A COMMENT