BBQ chicken in the oven

bbq chicken in the oven
2 (15-oz) cans pinto beans (with liquid)
2 tablespoons water
2 teaspoons cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 tablespoons diced onion
1 teaspoon prepared mustard
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup cooked bacon




1. Preheat oven to 350 degrees.
2. Pour entire contents of the can of pinto beans into a casserole dish.
3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.
4. Add the remaining ingredients to the dish, stir well and cover.
5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven,
let the beans cool for 5 to 10 minutes before serving.


Serves 6

by amwr

Rotel chicken spaghetti

rotel chicken spaghetti


1 lb chicken thighs, boned and cubed
3 eggs - beaten
1/2 cup and 2 teaspoons cornstarch
5 dried pepper pods
1-1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce


1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If
the mixture bonds too well, add some vegetable oil to separate the pieces.
2. In a small bowl, prepare the sauce mixture by combining the 2 tablespoons cornstarch with the wine, vinegar,
sugar and soy sauce.
3. Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand.
4. Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening
the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
5. The General’s Secret Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce
caramelizes into a glaze (1-2 minutes).
6. Serve with steamed broccoli and rice.


Serves 4

by : amwr

Chicken salad recipe

Chicken salad recipe

1 whole chicken

1 cup white wine vinegar

1 cup olive oil

1/2 cup white wine

Dash of Oregano

Dash of Thyme

Dash of Salt

10 milliliters garlic - minced

1 1/2 teaspoons hot sauce



1. Mix all ingredients in a bowl.

2. Add chicken to the bowl, cover.

3. Marinate several hours in refrigerator - overnight works best.

4. Grill chickens slowly until done.

5. Serve with Mexican rice and beans or in a soft tor tilla.

Serves 4
by:amwr