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Such Savory, Earthy Deliciousness!

03 October 2015
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Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, braise, braised, braised chicken, brown sugar, butter, Campbell’s soups, casserole, chicken, chicken recipe, chicken stock, Chiquita, Clabber Girl, classic braise, classic French, classic French recipe, classic recipe, College Inn, Cool Whip, Coq au Vin, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, French, French recipe, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes butter, Libby, main course, main dish, marinate, marinated, marinated chicken, McCormick spices, Morton salt, olive oil, onion, onions, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pinot noir, Pompeian, Pompeian olive oil, Powdered sugar, recipe, red wine, Ritz crackers, Sara Lee, Sargento, slow cooker, Swanson, Swanson chicken stock, Swanson's, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Yes, believe it or not, chicken can taste delicious when marinated and cooked in red wine. Mixing the red wine with onions, mushrooms, and a few choice herbs gives the dish a savory, earthy flavor.

 

This recipe is essentially a modern update of a classic French dish that was developed more out of necessity than anything else. French farmers of modest means didn’t really have the plump hens that we have now, back in the day, and what hens they had, they mostly had to keep for egg-laying, so they had to figure out a way to make rooster palatable. They had plenty of wine, onions, and mushrooms to work with, so giving the rooster a good lather of all of that and slowly braising it over a smoky wood fire seemed like a good idea. The resulting great flavor was, you could say, a happy accident.

Recipe and photo courtesy of Saveur

 

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Quick tip: Leftovers will taste even better the next day!

Shh…Don’t Tell Them That You Made These in Your Slow-Cooker…

19 August 2015
Grace
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appetizer, asian, Asian food, Asian recipe, Asian-style, baby back ribs, crock pot, Crock-Pot recipe, Crock-Pot ribs, crockpot, dinner, food, home, home recipe, juice, juice concentrate, Kikkoman, Kikkoman soy sauce, marinade, marinate, marinating, marination, party, party food, party recipe, peanut butter, pork, pork baby back ribs, pork recipe, pork ribs, recipe, ribs, slow cooker, slow cooker recipe, Slow Cooker Thai-Style Ribs, slow-cooked, soy sauce, Thai, Thai food, Thai recipe, Thai-style, Welch's, Welch's juice, Welch's juice concentrate

All the delicious taste of good ribs, made easy!  These Slow Cooker Thai-Style Ribs will make for a great party appetizer or part of a full main meal.  And you have all of that delicious flavor, with some Asian flair, with no grilling or oven time required.  Just marinate them, put them in your slow cooker, and voila!

 

I do enjoy my ribs…in all forms, really.  Of course, a good marinade makes all the difference in the world, and all ribs do best if you cook them slowly.  Why not, then, let the Crock-Pot do the cooking, especially when you have the perfect marinade?  That’s what I did here, and I was happy with the results.

 

Recipe courtesy of  MyRecipes.com.

 

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Quick tip: Serve with rice for a full meal.

You’ll LOVE What This Marinade Does for This Cut of Meat!

19 August 2015
Grace
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beef, broil, broiled, broiler, dinner, extra virgin olive oil, flank steak, grill, grilled, home recipe, Kikkoman, Kikkoman soy sauce, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, London, London broil, London broil beef, London broil flank steak, London broil steak, marinade, marinate, marinated, Marinated London Broil, olive oil, oven, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, recipe, San-J, San-J soy sauce, soy sauce, steak, worcestershire, worcestershire sauce

London broil is a sadly all too often neglected cut of meat, but with the right marinade (and a little patience for it to do its work), you can have a tender, savory main course that goes well with a variety of sides and juicy extras.  This Marinated London Broil makes for a great, hearty meal with the family; expand it, and you have a gourmet main dish for a larger party.

 

Mother often cooked London broil for supper when she wanted to serve a hearty, beef-based meal that made plenty of leftovers.  Serving everyone a few slices of London broil meant no having to fuss over individual steaks for everyone and plenty more room on the plate for all the sides and extras that she wanted to make with it.  Leftover slices of London broil also make for good sandwiches the next day, particularly if you cook some onions and mushrooms to go with it.

 

Recipe and photo courtesy of  Food.com.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Leftovers will make incredible lunch sandwiches!

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