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Jamaican Ribs or Chicken

Ingredients: 3/4 Cup(s) Onions; chopped 4 large Garlic; minced 2 Tablespoon(s) Sirloin steak; boneless, cut 1" thick 1 Tablespoon(s) Vinegar 2 Tablespoon(s) Salad oil 1 Teaspoon(s) Nutmeg 1 Teaspoon(s) Cloves of Garlic, unpeeled 12 Bay leaf soaked in hot water Directions: PEPPERS: You can control the heat with the type of peppers you use. Between the marinade and the cooking, a lot of the heat will be lost, so dont be afraid to throw a couple of whatever hot peppers you have on hand. I use 2 large cayennes, 2-4 chilies, and a token jalapeno. The preperation: combine everything except the bay leafs and the meat in a large zip lock ba Add meat and thouroughly mix. Let marinate in the fridge at least 2 hours preferably until the next day. Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as possible still clinging to it. Place half of the bay leafs on the meat. Dum the remaining marinade or use it as insect repellant. Cook very slowly over medium heat turning often. If your grill has a vented hood close it . Do no let meat burn. Cover and cook about 1/2 hour. After 1/2 hour remove the bay leaf, turn meat, place the remaining bay leav on the meat and cook till done (About 1/2-3/4 hours more depending on the heat). Eat. Break out the beer. You'll need it.
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Pour over the chicken and cook in covered cas Chicken spaghetti - crockpot Here's what I've done a time or four. This "recipe" has not been cooked often enough to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds. A tsp to a Tbsp or so of the followin Cally's chicken tamale pie 1. Mix cornmeal, water and salt in a saucepan; bring to a boil. 2. Simmer, stirring constantly, until mixture becomes very thick. 3. Remove from heat; stir in cheese and onion. 4. Spread mixture evenly into bottom and sides of a greased 2-quart baking cas Oregano chicken Clean and pat dry chicken. Salt and pepper. Sprinkle with oregano until it is well covered. Dot with butter. Cut the lemons in half, squeeze over the chicken and place in a baking dish. Put in the leon rinds as well. Bake at 350 degrees for 1-1/2 hours. Chicken cacciatore Place chicken in 8x8" baking dish (if a whole chicken is used, use a dish appropriate for one layer of chicken). 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Meanwhile in a 2 Aji de gallina ( chicken in spicy nut sauce ) In a heavy 4 to 5 quart saucepan, bring the chicken and 5 cups of cold water to a boil over high heat, and remove all scum from the surface. Reduce the heat to low, cover the pan and cook the chicken for 30 minutes, or until it is tender but not falling a Grilled chicken dijonnais Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high he Silicon chicken Heat the olive oil and garlic in a skillet. Brown chicken on all sides. Remove chicken and add the vinegar and celery, stir for 5 minutes. Replace chicken in pan, cover and simmer 45-60 minutes or until chicken is tender. Serve with dripping and s Annie mae jones' chicken fricassee Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chi Spice-rubbed chicken fingers Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler. In a cup, combine the chili powder, cumin, and salt. Cut two 1/2"-deep slashes in each side of the chicken tenders. Rub the spice mixture over the chicken, pressi Chicken and sausage in tomato sauce Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the Chicken kiev Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer. Place chicken breasts, 1 at a time, between 2 pieces of Rosemary-scented chicken and potatoes Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary, oil, and salt and pepper to taste. Pat chicken dry and season well with salt and pepper. Sprinkle chicken with remaining garlic a French chicken/broccoli hot disk Broiled chicken with tequila and lime Preheat the broiler. Pound the breasts lightly to flatten evenly. In a medium bowl, combine the tequila, honey, zest and juice and ground cumin. Stir to mix well. Add the chicken and turn several times until the chicken is well-coated with the ma Spicy mustard chicken Place chicken skin side down in a 9 by 13 inch baking dish, in one layer. Mix marinade by combining honey, mustard, curry powder and soy sauce. Pour over chicken and refrigerate overnight. Before baking, turn chicken breasts over, cover dish with foil an Cheddar chicken pot pie Heat broth in a stock pot. Add veggies and simmer for fifteen minutes. Blend flour with milk and stir into broth. Stir over medium heat until thick. Add cheese, chicken, and seasonings. Add more seasonings if desired. Spoon into casserole dish. Place crus Easy chicken creole Saute onion, green pepper and garlic in oil until tneder, stirring occasionally. Add flour, stir just until flour starts to brown. Stir in tomato paste, broth, salt, sugar and Tabasco sauce. Cook and stir until mixture comes to boil and thickenes. Stir Baked chicken with garlic and apples salt free Directions: Sprinkle the chicken with paprika and pepper. Do not peel the garlic, but remove any obvious tough outer layer. Cut the apples in fourths and core. Lay the garlic and apples among the chicken pieces. Dot with butter and bake as long as Philippine chicken Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original recipe used 1 chicken, cut up. Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "