2 cloves garlic, finely chopped (or mined garli soaked in water and drainedc)
1/2 lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
1/4 cup olive oil
1 pinch salt and ground black pepper to taste
1/2 head romaine lettuce, chopped
1/4 cup grated Parmesan cheese
2 tablespoons croutons
Mash garlic in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
Place chicken strips on the rack as close together as possible without having them touch.
Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce (optional). Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours.
Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C).
Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.
Preheat oven to 325 degrees F (165 degrees C). Season roast on all sides with salt and pepper.
Heat oil in a Dutch oven over high heat. Brown roast on all sides starting with the meat side down; cook until well browned, 4 to 5 minutes. Flip over and cook until the bone side is browned, 4 to 5 minutes. While second side browns, place chopped onions and garlic around the roast. As roast browns, the onions will begin to turn translucent. Add chicken broth, cider vinegar, honey, and red pepper flakes. Stir together, turning roast to coat all sides.
With meat side up, cover pot and place on center rack in preheated oven. Roast until meat is fork tender, about 3 hours.
Spoon off excess fat. Break up meat into small strips and place in a pot. Discard bones. Strain broth into pot with picked meat. Place pot over medium heat and cook until simmering. Stir in chopped fresh mint.
Place 1 tablespoon of the butter or margarine in the bottom of a crockpot on high heat. Add the onion and mushrooms. Add a sprinkle of the wine, garlic powder and seasoning and stir all together. Add the remaining tablespoon of butter or margarine in crockpot. Add remaining wine, garlic powder and seasonings. Add beef and water and cover and cook on low 7 hours
You can Drain off liquid and reserve. Stir in Alfredo sauce and spaghetti sauce. Return 1/4 to 1/2 cup of the reserved liquid to the pot (do not add too much, as this will make the sauce too watery). Stir all together and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a silicon muffin pan.
In a large microwave bowl , melt 1/2 cup butter.
Stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Pour batter into prepared muffin pan. (each 1/2 full)
Bake in preheated oven for 15. Do not overcook.
after they cool slightly - invert the pan and pop out individual brownies
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Ingredients 1 skinned chicken Breast 4 cups water 1 tsp Garlic Powder 1 tsp salt 1/2 tsp pepper
Place all the ingredients in a slow cooker on low for 7 1/2 hours. Pull out chicken breast and cube and return to slow cooker. Pour in the contents of frozen (thawed) 1 - 10 0z. bag of cubed carrots and peas. turn on High and cook 30 more minutes and serve.