Cut each chicken breast into 3 or 4 long strips.
Combine all other ingredients in a small bowl and whisk until combined.
Place chicken in ziploc bag(s) and add marinade. Marinate for at least one hour. (For camping, prepare up to this step at home and toss in the freezer.).
Thread chicken onto bamboo skewers.
Grill over medium to hot coals or fire until juices run clear.
For the yellow food dye: Bring
ns that it reaches halfway up the side.
Next
t room temperature for at least 15 minutes or up to 1
ake roux. cook, stirring constantly for about 2 minutes. do not
akes an easy, wonderful marinade for chicken on the grill. Place
hat the bones are packed up along with the meat, as
oard in pan of water for 1 to 2 hours, so
nd oyster sauce and saute for 30 seconds. Remove from the
ocal paper for.
\"Classic Recipes\".
They called the 7-Up bottling
In a bowl, combine salt and flour.
Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
Slowly pour in the 7-UP, and stir to combine.
Split dough in half, form into rounds, and wrap in plastic wrap.
Chill in the fridge 30 minutes to an hour before using.
Use in recipes that call for a single-crust pie.
Place chicken in Dutch oven with enough water to cover.
Salt and pepper to taste.
When done, debone and place to side.
Mix other ingredients well and add chicken.
Bake at 350\u00b0 for 30 to 45 minutes.
he heat carefully to avoid flare-up. Reduce Cognac until almost dry
he marinade makes the flames flare up: it adds to the taste
eeze them. They will keep for weeks. If I forget
ch following day for as long as needed for up to 10
o 3 quarts of water for the pasta. Add 1 tsp
otatoes at 375F to 400F for about 45 to 60 minutes
n pan on wire rack for 1 1/2 hours, then
se my electric frying pan for this.) Add the chicken to