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Now THIS is what a recipe wap should be like! Thank you, Mimi! nt
- Thread starter dianne710
- Start date
Barbecue Glazed Chicken. This is a foolproof method from Gourmet, but use Ina's sauce.
http://www.epicurious.com/recipes/food/views/Barbecue-Glazed-Chicken-106565
http://www.epicurious.com/recipes/food/views/Barbecue-Glazed-Chicken-106565
Barbecued Tri-tip: Marinate tri-tip in Worchestershire, in a zip-loc, several hours or overnight,,,,
Brown on the hot side of the barbecue, as with the chicken, then let finish on the cooler side. Allow 20-30 minutes, and baste with BBQ sauce at the end. Remove from heat while still a little rare and let sit until medium-rare. Slice thinly and serve with BBQ sauce.
Brown on the hot side of the barbecue, as with the chicken, then let finish on the cooler side. Allow 20-30 minutes, and baste with BBQ sauce at the end. Remove from heat while still a little rare and let sit until medium-rare. Slice thinly and serve with BBQ sauce.
And here is Cathy Z's Mexican Cornbread, which I didn't have time to make, but which I made
for my dentist's Halloween party--they raved about it but I didn't get a taste! I'm sure it's amazing. All of Cathy's recipes are amazing.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3289
for my dentist's Halloween party--they raved about it but I didn't get a taste! I'm sure it's amazing. All of Cathy's recipes are amazing.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3289