Grilled Chicken Fingers

Materials:

1/4 cup soy sauce

3 tablespoons dry white wine

2 tablespoons lemon juice

2 tablespoons vegetable oil

3/4 teaspoon dried Italian−style seasoning

1 teaspoon grated fresh ginger root

1 clove garlic, crushed

1/4 teaspoon onion powder

1 pinch ground black pepper

8 skinless, boneless chicken breast halves − cut into strips

Preparation:

In a large, resealable plastic bag, combine the soy sauce, wine, lemon

juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground

black pepper. Place chicken in the bag. Seal and let marinate in the

refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill

for medium−high heat, and lightly oil grate. Thread the chicken onto

skewers, and set aside. Pour marinade into a small saucepan, and bring to a

boil over high heat. Cook chicken on the prepared grill for approximately 5

minutes per side, basting with the sauce several times. Chicken is done when

no longer pink and juices run clear.

Comments

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 Bars (Classic Movie)

Materials: Crust: Vegetable oil, for greasing 1 1/2 sticks unsalted butter, diced 2 cups all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner's sugar, plus more for garnish 1/4 teaspoon salt Filling: 4 large eggs, plus 2 egg yolks 2 cups granulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon grated lemon zest 1 cup fresh lemon juice (from about 8 lemons) Preparation: Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar ...

Carrot Cake With Lemon

Ingredients 115g (4oz) plain flour 350g (12oz) caster sugar 225g (8oz) icing sugar 2 tsps bicarbonate of soda 250ml (9fl oz) Flora Cuisine 200g (7oz) self-raising wholemeal flour 2 tsps cinnamon 4 eggs, medium 3 large carrots, peeled and grated 2 lemons, grated ...

LEMON RECIPES

Search This Blog