Results 101 - 110 of 136 for barbeque salads

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1. Cook chicken and make stock. 2. Heat oil in large skillet; add garlic, onion and green pepper; saute over low heat about 10 minutes, or ...

In a large mixing bowl combine all the ingredients (except sesame seeds). Mix well. Put the chicken meat in the mixture and leave it for ...

Blend all ingredients thoroughly. Refrigerate in covered glass jar. Makes about 3 1/2 cups.

Score each side of meat 1/8" deep in diamond pattern. Place meat in shallow glass dish. Mix garlic salt, oregano leaves and oil; spread on ...

Melt butter. Add lemon juice and dressing. Stir until dressing is dissolved. Keep warm while basting chicken.



In saucepan, combine all ingredients and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Makes about 2 cups. TIP: Can be ...

Mix above ingredients together and let stand in refrigerator 24 hours ahead of preparing chicken. Wash fryer chicken legs, thighs, and ...

Mix all ingredients together. Let set overnight.

Combine ingredients in a large bowl. Add 2 tablespoons butter, 2 or 3 orange peels and simmer over low heat for 45 minutes. This recipe can ...

In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on chicken. Left over sauce can be used for dipping. Also can be ...

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