The Weaver Family

This sauce is good as a dipping sauce for fried foods or as a sandwich spread.

1 cup mayo
6 tablespoons (3/8 cup) BBQ sauce (I prefer Brown Sugar Hickory Flavor)
2 tablespoons ketchup
1/4 teaspoons salt

Combine all ingredients thoroughly.  Chill it in the fridge for an hour.  Mix it again before serving.

Popularity: 1% [?]

Ingredients:
juice and zest from 1 lime
1/2 tbsp Chinese five spice
2 tbsp soy sauce
2 garlic cloves, minced
1 tsp fresh ginger, peeled and minced
1 tsp brown sugar
1 1/2 lbs chicken tenders
kosher salt and freshly cracked black pepper
bamboo skewers, soaked in water for at least 1 hour

Directions:
Combine all ingredients for the marinade in a bowl. Whisk to combine thoroughly. Pour marinade into a large sealable plastic bag. Place chicken into bag with marinade. Seal bag, removing as much air as possible. Shake up contents of bag to ensure all surfaces of chicken are exposed to the marinade. Allow chicken to marinate for 2-4 hours, refrigerated.

Place 1 chicken tender on to 1 soaked skewer, skewering the tender down the middle length-wise. Repeat this process with all chicken tenders. Season all sides of skewers with kosher salt and freshly cracked black pepper.

Grill chicken over med-high heat for about 3 minutes per side, or until just cooked through. Serve hot and enjoy!

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4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey

Place chicken in gallon Ziploc bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.

Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized.  On medium heat should take about 40 minutes.  Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

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3/4 pound ground beef
1/4 pound ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Gold Medal Wondra flour (quick mix flour used for gravies found in baking aisle)
6-ounce can tomato paste
1/4 cup chili powder
3 tablespoons white vinegar
1 tablespoon salt
1 tablespoon dried minced onion
1 1/2 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will simmer in its own juices.
2. After 10 minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.
3. While the meat is still off the heat, whisk the water and cornstarch together in a bowl until the cornstarch is dissolved. Whisk the Wondra flour into the water as well, then add the solution to the pan.
4. You can now set the pan back over medium heat and add the remaining ingredients. Bring mixture to a boil, stirring often.
5. When the chili begins to boil, reduce heat and simmer for 30 minutes. When the chili is done it will thicken and become a dark brown color.

Popularity: 1% [?]