Season and set aside.
For the mango sauce: heat the oil in
asil, mix, and dip raw chicken in mixture.
Over medium
Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
ix well.
Let stand for 10 minutes to thicken batter
est. Let the shrimp marinate for 20 minutes.
Preheat a
Combine the barbecue sauce with the tablespoon oil, rub
t 375F for 10 minutes then spoon some of the mango sauce over
alted boiling water. Simmer uncovered for 4-5 minutes or until
Mango Sauce:.
Peel mango, remove seeds, and chop flesh.
Saute onion and garlic in margarine or oil.
Add remaining ingredients and simmer 30 minutes or 45 minutes.
Pour over enchiladas.
Just before baking, top with cheese.
I use this sauce for chicken or beef enchiladas and for Spanish rice.
Rice recipe is as follows:
ginger,garlic and chicken. Lower the heat and cook chicken for about 20
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Mix all ingredients except chicken.
Simmer for a few minutes. Arrange cut up pieces of skinned chicken in baking dish.
Spoon sauce over chicken.
Broil until golden brown.
Melt butter and mix all other ingredients.
Make as much as is needed for chicken to be covered and a little extra as a sauce. Cook chicken under broiler or on a grill with a container to collect extra sauce for gravy.
Place chicken pieces in a baking dish or aluminum foil.
Mix all ingredients for sauce and heat until margarine and sugar have melted.
Pour sauce over chicken and cover with foil.
Bake 15 minutes at 450\u00b0 and 1 hour at 300\u00b0.
hread noodles in warm water for 10 minutes, drain, and cut
Melt butter in microwave and stir in other ingredients.
Place chicken in casserole.
Pour sauce over chicken.
Bake at 325\u00b0 for 1 1/2 hours.
Melt oleo in saucepan and add remaining ingredients, stirring constantly.
Simmer for 15 minutes, stirring frequently.
Sauce may be stored in tightly closed jar in refrigerator for 1 week. Marinate chickens 5 to 6 hours in sauce (or overnight), then barbecue over medium coals for 1 1/2 hours, turning and basting occasionally.
Makes enough sauce for 2 to 3 whole chickens.
For the mango sauce, heat the olive oil in
Cook the noodles in boiling salted water for 3-4 minutes then drain and set aside.
Heat oil in a frying pan and saute the chicken for 2-3 minutes over a high heat. Add the mushrooms and leeks and cook over medium heat for another 2 minutes. Stir in the curry powder and season with salt and pepper.
Pour in the mango sauce and chicken stock and bring to a boil. Cut up the noodles and add to the soup, then divide between 2 bowls and serve.