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Shared Recipes by Recipe Box Members (page 942)
COCA COLA BRINED FRIED CHICKEN
For chicken •12 chicken thighs, bone-in, skin-on •4 cups Coca-Cola •1 teaspoon liquid smoke (optional) •2 1/2 tablespoons Worcestershire sauce •1 tablespoon Tabasco sauce •3
by sgre52160
added 2011-10-21
added 2011-10-21
For chicken •12 chicken thighs, bone-in, skin-on •4 cups Coca-Cola •1 teaspoon liquid smoke (optional) •2 1/2 tablespoons Worcestershire sauce •1 tablespoon Tabasco sauce •3
SPRING VEGETABLE PASTA
•3 to 4 cups pasta (I used campanelle) •1/4 cup carrots, diced small •1/4 cup small broccoli florets •1/4 cup asparagus, cut and blanched •1/4 cup peas •4 tablespoons butter •2
by sgre52160
added 2011-10-21
added 2011-10-21
•3 to 4 cups pasta (I used campanelle) •1/4 cup carrots, diced small •1/4 cup small broccoli florets •1/4 cup asparagus, cut and blanched •1/4 cup peas •4 tablespoons butter •2
CORN SALAD
•6 ears corn, husked and cleaned •3/4 cup extra-virgin olive oil •1/4 cup balsamic vinegar •1 tablespoon lime juice •1/2 teaspoon salt •1/2 teaspoon freshly ground black
by sgre52160
added 2011-10-21
added 2011-10-21
•6 ears corn, husked and cleaned •3/4 cup extra-virgin olive oil •1/4 cup balsamic vinegar •1 tablespoon lime juice •1/2 teaspoon salt •1/2 teaspoon freshly ground black
FIREFIGHTERS FAVORITE CHILI
•1 tablespoon oil •5 cloves of garlic, crushed •1 pound bulk hot sausage •1 pound ground beef •3 28-ounce cans of tomato sauce •15.5-ounce can tomato puree •1 orange, red and
by sgre52160
added 2011-10-21
added 2011-10-21
•1 tablespoon oil •5 cloves of garlic, crushed •1 pound bulk hot sausage •1 pound ground beef •3 28-ounce cans of tomato sauce •15.5-ounce can tomato puree •1 orange, red and
PEACH RELISH
•1/4 small red onion, very thinly sliced •2 medium peaches, halved and very thinly sliced •1 tablespoon brown sugar •1 tablespoon fresh lemon juice •Pinch of red pepper
by sgre52160
added 2011-10-21
added 2011-10-21
•1/4 small red onion, very thinly sliced •2 medium peaches, halved and very thinly sliced •1 tablespoon brown sugar •1 tablespoon fresh lemon juice •Pinch of red pepper
PEACH FRITTERS
For fritters •1 3/4 cup fresh whole-milk ricotta cheese •1/3 pound fresh peaches, cut into 1/8-inch pieces •3/4 cup unbleached all-purpose flour •1/4 cup peach liqueur •4 large egg
by sgre52160
added 2011-10-21
added 2011-10-21
For fritters •1 3/4 cup fresh whole-milk ricotta cheese •1/3 pound fresh peaches, cut into 1/8-inch pieces •3/4 cup unbleached all-purpose flour •1/4 cup peach liqueur •4 large egg
PEACH CUSTARD PIE
•1 cup sugar •1/4 cup flour •2 eggs •1 cup half-and-half •1/2 teaspoon vanilla extract •Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie
by sgre52160
added 2011-10-21
added 2011-10-21
•1 cup sugar •1/4 cup flour •2 eggs •1 cup half-and-half •1/2 teaspoon vanilla extract •Pastry (store-bought or homemade) to line the bottom of a 9-inch pie pan, or a pre-made pie
PEACH MARGARITAS
•2 to 3 peaches, medium to large, peeled and pitted •1 to 2 cups ice •4 ounces tequila •4 ounces peach schnapps •2 ounces sweetened lime juice •2 ounces triple sec •Lime
by sgre52160
added 2011-10-21
added 2011-10-21
•2 to 3 peaches, medium to large, peeled and pitted •1 to 2 cups ice •4 ounces tequila •4 ounces peach schnapps •2 ounces sweetened lime juice •2 ounces triple sec •Lime
RATATOUILLE VEGETABLE TART
•9 1/2-inch square puff pastry fully thawed (thaw overnight in the fridge) •8 oil-packed anchovy fillets, drained and chopped •1 to 1 1/2 cups Roasted Ratatouille •1/3 cup crumbled feta
by sgre52160
added 2011-10-21
added 2011-10-21
•9 1/2-inch square puff pastry fully thawed (thaw overnight in the fridge) •8 oil-packed anchovy fillets, drained and chopped •1 to 1 1/2 cups Roasted Ratatouille •1/3 cup crumbled feta
ROASTED RATATOUILLE
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut
by sgre52160
added 2011-10-21
added 2011-10-21
•2 onions (about 5 ounces each) halved and cut into 1/4-inch thick half moons •2 red bell peppers (about 6 to 7 ounces each) peeled as much as possible with a vegetable peeler, cored and cut
TEQUILA SUNRISE CHICKEN
4 boneless, skinless chicken breasts 1/4 cup lime juice 2 tbsp EACH jalapeno, chopped fresh cilantro, tequila and olive oil 2 tsp minced garlic 1/4 tsp salt and pepper Rinse and pat dry
by sgre52160
added 2011-10-21
added 2011-10-21
4 boneless, skinless chicken breasts 1/4 cup lime juice 2 tbsp EACH jalapeno, chopped fresh cilantro, tequila and olive oil 2 tsp minced garlic 1/4 tsp salt and pepper Rinse and pat dry
TEQUILA LIME CHICKEN
Mexi-Ranch Dressing (recipe follows) Marinade 1 cup water 1/3 cup teriyaki sauce 2 tbsp lime juice 2 tsp minced garlic 1 tsp mesquite liquid smoke flavoring 1/2 tsp salt 1/4 tsp ground
by sgre52160
added 2011-10-21
added 2011-10-21
Mexi-Ranch Dressing (recipe follows) Marinade 1 cup water 1/3 cup teriyaki sauce 2 tbsp lime juice 2 tsp minced garlic 1 tsp mesquite liquid smoke flavoring 1/2 tsp salt 1/4 tsp ground