1/2 cup Canola oil
1 packet Dry Ranch Dip Mix
1/2 tsp dried dill weed
1/2 tsp dried parsley
1/4 tsp garlic powder
1 package oyster crackers (255gm/9 oz)
Mix first 5 ingredient until blended.
Add crackers and stir to coat evenly.
- 1 large green cabbage
- 1 small sweet onion
- 1/4 cup fresh parsley, chopped
- 1 large carrot
- 4 ounces vinegar
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 3 ounces vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon mustard powder
- 1 garlic clove, minced
- Poppy Seeds
- Shred cabbage, carrot, and sweet onion.
- Mix salt and pepper in vinegar to dissolve. Add to shredded vegetables.
- Combine remaining ingredients, then mix them with the shredded coleslaw mixture until thoroughly covered.
- Sprinkle poppyseeds.
- Cover and refrigerate until ready to serve
Adapted from : http://www.food.com/recipe/tunnel-bar-b-q-coleslaw-263704
2 Apples, peeled, cored and sliced in chunks
1/2 cup sugar
1 teaspoon cinnamon
1 tablespoon water
Combine the apples, sugar, cinnamon and water in a sauce pan. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 15 minutes, or until apples are soft and syrup has thickened.
1 (3 1/2-pound) chicken, flattened
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
Preheat oven 350
Coat chicken with flour.
Fry chicken until golden brown.
Bake for 20 minutes.
1 small onion, chopped
2 to 3 cups sliced button mushrooms
12 ounces chicken broth
4 ounces heavy cream
Add onions to pan. (use the pan where you fried the chicken, leaving enough oil for sauteing)
Deglaze pan with chicken stock.
Simmer then add heavy cream until reduced by half.
Pour sauce over chicken.