The Megasite Guide to Dining
Recipes

We've included some of our favorite recipes here, with some links to other sites with great recipes.
If you have a favorite recipe or website you'd like listed
please email us with the info!
 

CHINESE-STYLE CHICKEN WINGS
from Dixieware Ovenware of the future Cookbook

Conventional Method: Cut off wing tips and save to make stock or soup another time. Cut wings through joints, to make 2 pieces. Arrange wing sections, spoke fashion, in bottom of 90-inch round Dixieware Tray. Combine soy sauce, garlic, sherry, and ginger. Pour over wings and turn wings in marinade to coat evenly. Snap on Dixieware Lid and refrigerate several hours or overnight. Turn pieces in marinade at least once.
Remove tray from refrigerator and bring wings to room temperature. Preheat  oven to 375°F. Discard all but 1/4 cup marinade. Combine 1/4 cup marinade with ketchup and brown sugar and pour over chicken wings. Bake 25 to 30 minutes. Remove wings from sauce, place on serving dish, and let stand 5 minutes. Pour sauce into small bowl and serve with wings for dipping. (Have lots of napkins handy.)

Microwave Method: Prepare and marinate chicken wings as directed above. Arrange wings in 9-inch round Dixieware Tray, placing the thickest part of the wings at outer edge of tray. Combine 1/4 cup marinade with ketchup and brown sugar and pour over chicken wings. Cover loosely and microcook at 100% power 10 minutes, turning wings over after half cooking time. Let stand 5 minutes and serve as above.

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Mom's Best Chili

In Dutch Oven heat oil and sear beef. Stir in onions and garlic, cook until onions are tender. Stir in remaining ingredients except beans. Simmer for one hour stirring occasionally. Add beans and simmer 20 minutes more. Put 1 tbs grated white cheese on top of chili. Makes 8 cups.

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Deviled Crabs

Melt butter in sauce pan, add flour, stir until smooth. Add parsley, mustard, lemon juice, salt, pepper, milk and stir until well mixed and smooth. Add crabmeat and mix well. Remove from heat and place mixture in crab shells. Sprinkle with bread crumbs and bake at 400 for 34 - 40 minutes until brown on top.

 

Dee's Artichoke Pasta 2 -3 Packages frozen artichoke hearts 1 pound pasta - rigatoni, shells, fusilli, rotelli or your favorite 1/4 - 1/2 teaspoon each oregano, parsley, basil, salt A dash of crushed red pepper - more if you like it spicy 1 stick of butter Olive oil 2-3 Tablespoons Lemon Juice Lots of Garlic! - 3-4 teaspoons minced garlic (in jar) or fresh cloves of garlic Start water to boil pasta. While water is heating start to defrost artichoke in another pot. While the water is boiling and the artichokes are thawing, cover the bottom of a pan with some olive oil, add butter, spices, garlic, lemon juice and heat. About the time the butter is melted the artichokes will be thawed enough. Drain artichokes and add to the butter and spice mixture. At this time the water should be boiling for the pasta. Start pasta and let the artichokes simmer for the time it takes to cook the pasta. You can cut the artichokes into smaller pieces if you like. When the pasta is finished, drain and combine pasta and artichokes. Add parmesan or romano cheese to top and enjoy! And of course you can season to taste - more artichokes - less, more lime juice - less, more garlic - less, etc!!!

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3 Tbs. oil	salt and pepper
6 medium onions sliced thin	1/2 grated Parmesan cheese
4 cups bouillon or	6 slices french bread (toasted/buttered)
4 cups water with 5-6 bouillon cubes	1 cup Rhine wine

Cook sliced onions gently until transparent. Add bouillon. Cover and cook slowly until onions are tender. Add wine, seasoning and reheat to boiling. Pour into six individual casseroles or one large one. Float toast cubes on top. Sprinkle with cheese. Bake in oven at 450 degrees for 10 minutes

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Tomato Soup Francaise

1 large can tomatoes	8 peppercorns
1 large onion, sliced	1 cup water
2 carrots, diced	6 cups soup stock
1 stalk celery, diced	2 tbsp. butter
2 bay leaves	2 tbsp. flour
6 cloves	2 lumps sugar
parsley	salt, pepper
Simmer first 9 ingredients for 30 minutes. Add 5 1/2 cups soup stock and simmer 1 hour. Melt butter and add flour blended with remaining stock. Gradually add to boiling soup with sugar and seasonings. Boil 5 minutes. Serve with croutons and a dash of whipped cream

French Onion Soup and Tomato Francaise were found in "Culinary Classics"

 

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