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Barbequed Ribs Kansas City Style
Kansas City ribs are serious business when it comes to BBQ. True
to tradition, barbeque in Kansas City is dry rub-spiced, smoked
with hickory and coated with a KC style sauce. For Kansas City
sauce means a thick, rich and tangy tomato based sauce...
Determining if a wine is spoiled
How to spot a bad wine
When a waiter brings the bottle of wine to the table and offers
you the cork, do you sniff it? What do you do with that splash
of wine he pours into your glass? Why doesn't he just deliver
the wine you ordered, place...
Garlic the ins and outs of Buying, Slicing and Dicing
Buying Garlic
* Buy firm, dry bulbs with papery skin.
* Avoid wet, soft bulbs.
* Avoid bulbs with green shoots coming out.
Storing Garlic
* Store in a cool dry location.
* Store in a paper bag.
* Keep away from foods that may pick up...
Kids Party Food
Planning a kids party invovlves you thinking of so many things - games, decorations, themes, gifts and of course food. But food is not as important as you think and with a bit of careful planning it can be made as "easy as pie"!. You may be a...
Teaching your children how to cook
If you're ready to teach your children how to cook, here are
some simple tips for teaching them the basics, and giving them
skills that will last them a lifetime!
First of all, think safety. Any child that has to stand on a
stool or chair...
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Peanut Chicken
1 cup of Natural Peanut Butter* 1 medium sized onions (diced)
1-2 jalipino peppers (diced) 8 chicken thighs ** 32 oz of
Chicken broth Salt and Pepper 1/4 cup Peanuts (chopped) A
handful of cilantro (chopped)
Place chicken pieces into a pan. Don't over crowd the pieces so
make sure you have a big enough pan to accommodate them. Cover
the chicken with the stock and bring to a boil. As soon as it
reaches a boil, reduce the heat to a simmer, cover, and cook for
about 15 minutes. The time may vary depending on the size of the
thighs.
When the chicken is finished, remove the pieces and set aside.
Save the liquid too, you'll need it in just a little bit.
In a pan, add your onion and peppers, season with a bit of salt
and pepper. Add a little bit of oil and on low heat cook them
until the onion turns
translucent.
Add your chicken stock and bring to a boil. Reduce to a simmer
and add your peanut butter. Mix it in well with a spoon or
whisk. It will thicken so keep careful watch over it. If you
need to, add about 1/4 to 1/2 cup of water to loosen it up. When
the sauce begins to bubble, add your chicken and let it simmer
for a few minutes on very low heat.
Garnish with the chopped peanuts and cilantro. This dish goes
well with a long grain rice.
*Brand name peanut butters have a tendancy to break at higher
temperatures.
**Amount depends on how big they are, you may want to reduce the
number of thighs
About the author:
Paul Rinehart is a Personal Chef and the founder of Online
Cooking (http://www.onlinecooking.net<
/a>)
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