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We don’t have easy access to a grill, so I always appreciate oven and stove-top alternatives for grilling and barbecue. The Glen-Mor Restaurant prepared the Barbecued Half Chicken in the oven as follows. Make the Barbecue Sauce homemade – it is worth it. Servings: 2 large servings or 4 regular Fresh 1 [...] This is another soup recipe requiring use of a food mill, an investment I reluctantly made for the Cream of Mushroom Soup back in January. Now I don’t now how I lived without one for so long. The soup is rich and tasty without being heavy. Servings: 8 Fresh 1 lb. onion, [...] Some planning ahead is required for this potato salad in order provide enough time to let the potatoes cool completely. I highly recommend making the extra effort and using homemade French dressing instead of bottled. Servings: 8 to 10 Fresh 3 lbs. Yukon Gold potatoes 1/3 cup French dressing 1/4 small onion [...] Homemade barbecue sauce is the key to restaurant-quality barbecue at home. Sauce will keep for one week in the refrigerator and about three months in the freezer. Servings: 5 cups Fresh 1/4 cup (1/2 stick) butter 1 large onion 3 cloves garlic 1 lemon Pantry 1/3 cup apple cider vinegar 3 [...] Today we reached the half-way point of our cookbook project – 50% of 129 recipes are written, cooked (often multiple times), rewritten, and photographed. Bottled French dressing is no comparison to this fresh version. Use with Chicken Salad and Potato Salad to make these recipes extra special. Servings: 2 cups Fresh 1/2 small onion 4 cloves garlic Pantry 2/3 cup canola oil 1/3 cup granulated sugar 2 Tbsp. ketchup 2 [...] |
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