Grilled Chicken Wings Recipe

Materials:

15 Chicken Wings
1 Cup barbecue souce
2 Tablespoons Sesame Seeds
1/2 Teaspoon cayenne pepper
1 Tablespoon finely chopped garlic
1 Tablespoon olive oil
Enough Salt

Preparation:

Combine garlic, cayenne pepper and barbecue sauce in a saucepan and bring to quick boil. Allow souce to cool.
Then add the olive oil and set aside
With a sharp knife remove the tips from the chicken wings.
Place the chicken wings in a large lock - top baggie and add the souce mixture.
Seal the bag and coat the wings with the sauce.
Refrigerate for about four hours, turning the baggie periodically to coat the wings with the sauce.
Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat.
Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approxymately 20 minutes.
Serve the wings warm with additionel sauce for dipping

Comments

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

Goulash Recipe

GOULASH It's my mum's food and very delicious. It is not an easy meal but the taste is great. Ingredients 1½ lbs Beef - Stewing 8 Onions Garlic powder or fresh to taste 2 Tomatoes ¾ Cup Yoghurt Olive Oil Preparation: Brown in a little Olive Oil and remove from pan Add Onions and cook till softened Stir in Garlic Powder, Paprika + Flour Add Stock and bring to the boil Add Meat and Tomatoes Simmer for 1½ - 2 hours till meat is tender Just before serving stir in most of the yoghurt leaving enough ½oz Paprika ½oz flour ¾ pint Beef Stock Cut Beef into 1 inch cubes

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

LEMON RECIPES

Search This Blog