1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts
Thursday, September 3, 2009
Friday, July 24, 2009
Curry Barbeque Sauce for Chicken
This will only make enough for about 2 or 3 boneless skinless breasts. Double or triple it, if you need more.
INGREDIENTS:
3 T sugar
3 T vinegar
2 T ketchup
1 T Worcestershire sauce
1 tsp mustard
1/2 tsp paprika
1/2 tsp curry powder
1tsp garlic powder
1/2 tsp salt
1/8 tsp pepper (or more if you like it hot, I added a lil cayenne.)
DIRECTIONS:
Whisk all ingredients together. Pour over chicken and marinate in the fridge for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat on each side or until juices run clear.
INGREDIENTS:
3 T sugar
3 T vinegar
2 T ketchup
1 T Worcestershire sauce
1 tsp mustard
1/2 tsp paprika
1/2 tsp curry powder
1tsp garlic powder
1/2 tsp salt
1/8 tsp pepper (or more if you like it hot, I added a lil cayenne.)
DIRECTIONS:
Whisk all ingredients together. Pour over chicken and marinate in the fridge for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat on each side or until juices run clear.
Subscribe to:
Posts (Atom)