Peel and cut the carrots diagonally into 1/4 inch slices. Cook in boiling, salted water until crisp-tender, 6-8 minutes; drain. Combine the remaining ingredients, stirring until sugar and salt are dissolved. Pour over warm carrots. Refrigerate, covered or in a Tupperware, at least 12 hours.
Serve with slotted spoon.

Post from: Recipe Vault If you liked this post please follow me through RSS

Marinated Carrots

Marinade:
1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro, chopped
1 clove Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Crushed red pepper flakes

Cut each chicken wing in half; place in large resealable plastic bag. Add all marinade ingredients and seal the bag. Turn bag over to coat the wings. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings but save the marinade. Place chicken on a broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.

Post from: Recipe Vault If you liked this post please follow me through RSS

Fajita Chicken Wings

Garlic Mixture:
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons finely chopped Italian Parsley
Romano Cheese

Stretch and shape the dough into a 16″ square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500 degrees F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.

NY Style Dough

1 1/2 cups warm water (105 degrees F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for about twelve minutes.
(This recipe makes about 34 oz.)

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Post from: Recipe Vault If you liked this post please follow me through RSS

NY Style Garlic Knots

Heat the olive oil in a large skillet over medium heat.  Add onion, pepper, and celery.  Cook for about 10 minutes.  Add garlic and cook another 3 minutes.  Add the ground beef and cook for about 8 minutes or until browned.  Add the ketchup, mustard, vinegar, Agave nectar, paprika and ground cloves, then cook over medium-low heat, stirring frequently.  About 30 minutes later, season with salt, black pepper and cayenne pepper.  Serve on rolls.

Post from: Recipe Vault If you liked this post please follow me through RSS

Creole Sloppy Joes

1/2 cup ketchup
2 tablespoons horseradish
1 tablespoon fresh squeezed lemon juice
2 drops of Worcestershire sauce
Tabasco sauce, to taste

Mix all the ingredients together and put into the refrigerator for about 20-30 minutes.  Let stand at room temperature for about 30 minutes before using.

Post from: Recipe Vault If you liked this post please follow me through RSS

Cocktail Sauce

Mix all ingredients and place in the refrigerator for about 20-30 minutes.

Post from: Recipe Vault If you liked this post please follow me through RSS

Russian Dressing

16 ozs. cream cheese, softened
1−1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds
Preheat oven to 350F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes. Allow to cool slightly before cutting.

Post from: Recipe Vault If you liked this post please follow me through RSS

Super Simple Cheese Danish

Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted butter. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer.

Servings: 6

Post from: Recipe Vault If you liked this post please follow me through RSS

Another Chicken Casserole

2 cups finely chopped ripe mango
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1 tablespoon garlic
salt and pepper, to taste

Combine all ingredients in a bowl.

Post from: Recipe Vault If you liked this post please follow me through RSS

Mango Salsa

RASPBERRY SAUCE:
2 pints raspberries
1/2 cup superfine sugar
grated rind of 1 orange

Stir dry ingredients into a large bowl.
Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter.
Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness.
Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired.

Post from: Recipe Vault If you liked this post please follow me through RSS

Buttermilk Waffles with Fresh Raspberry Sauce