DP's Best Recipes

[Kathianne]

Oh those sound simply delicious! thanks!

[Shadow]

Ingredients:

3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 pounds chicken wings
1 cup flaked sweetened coconut


Instructions:

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.

Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.

Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.

Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.

As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.

Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

http://familyfun.go.com/4th-of-july/...-wings-699690/

[Shadow]

Really good...made similar ones at christmas with different holiday colors and sprinkles. Picture at link.

Revolutionary Berries

Ingredients :

12 ounces white chocolate chips
Strawberries
Blue sugar or edible glitter

Instructions :

Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).

One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.

Set them to harden on waxed paper.

Makes 35 to 45 decorated berries.

http://familyfun.go.com/recipes/revo...rries-1015611/

[Shadow]

Saw these in a magazine at the orthodonist's office yesterday...they looked like something easy to make that you could take anywhere. They definately look like the kind of thing I would take on picnics or something similar because they are kid friendly...decided to share.

Rice Krispy Dipper Treats

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
- OR -
6 cups Kellogg's® Cocoa Krispies® cereal
18 wooden ice cream sticks
1 1/2 cups semi-sweet chocolate morsels
- OR -
1 1/2 cups white chocolate morsels
1 tablespoon vegetable oil
Multi-colored sprinkles (optional)



1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.

3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes:

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Pictures at link

http://www.ricekrispies.com/recipes/...-dipper-treats

[Shadow]

Was dinner...yum .

Moo Goo Gai Pan


3 boneless chicken breasts (cut up)
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock (99% free works)
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrots (thin sticks)
4 green onions (sliced)
1/2 cup broccoli, florets (small)

Preheat Wok.
Swirl oil around sides.
When oil is hot add ginger and garlic.
Brown and then discard.
Add chicken - cook 4 minutes.
Combine chicken stock and corn starch.
Pour over chicken and reduce heat.
Add all vegetables.
Cover and simmer about 15 minutes.
Season with soy sauce and serve over rice immediately.

[Shadow]

This one is good too.


Shrimp With Snow Peas


Ingredients:

2/3 lb. tiger prawns, shelled and deveined, dry
1/2 cup vegetable oil
1 clove garlic, minced
1/4 tsp. salt
1/2 lb. snow peas


Marinade:

1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water

Sauce:


1 Tbsp. chicken broth
3 Tbsps. oyster sauce
3 Tbsps. water 1/2 tsp. cornstarch
1 Tbsps. hoisin sauce


Directions:

Combine marinade in bowl. Add prawns and mix well. Let stand for 1/2 hour. Heat wok over medium heat, add oil. When oil is hot, stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add sauce’s ingredients and stir slightly until thickened. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.

[Shadow]

Found in a BJG magazine decided to share:

Cream Cheese Ice Cream



ingredients

• 5 cups half-and-half or light cream
• 2-1/2 cups sugar
• 4 beaten eggs
• 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 teaspoons vanilla
• Fresh bl
• blueberries, nectarines, and/or dark cherries (optional)

directions

1. In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly.
2. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings).