a neat trick for bbqing the thighs is to place them in a wire bbq frame used for fish, burgers etc then you can flip them all at once. beautiful flavor, crisp skin time does not include the marinade time. serve as an appetizer then it serves 6 note: the marinade time for 2 hours is not included in the prep time.
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my mom snowbirds in arizona every year and she got this from a lady who makes indian tacos to sell at county fairs, etc. it's authentic and, by far, the best indian fry bread i've ever eaten. it's also very soft and easy to work with. it makes enough t
i got this recipe from a coworker, julie b, and served it for a big family dinner. it's great for a large crowd. i served it with dollar rolls so people could make sandwiches, and would allow 3-4 people per pound of meat. i actually like it better without
this recipe comes from jan barley of evergreen, north dakota, a reader of cooking with paula deen. this is an easy "dump" cake and couldn't be more tasty. my husband loved this. and yes, it has butter--paula deen's favorite ingredient!
a delicious side dish to accompany roasted chicken, pork or fish. it also works well as a vegetarian entree with whipped potatoes. the original recipe is from cooking light and appeared in 1995. this is my tweaked version. fennel, for those less familia
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