Recipes Included On This Page Teriyaki Chicken Wings Turkey Tortilla Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Teriyaki Chicken Wings Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds chicken wings -- tips cut off and discarded, wings split into 2 pieces through the joint 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup soy sauce 3 tablespoons pilsner beer -- (or medium body beer) 1 1/2 tablespoons light brown sugar Preheat the oven to 500 degrees F. Line two baking sheets with aluminum foil. In a large bowl, toss the wing pieces with the olive oil, salt and pepper. Spread in a single layer on prepared baking sheets. Bake until crispy and browned, about 35 minutes. While the wings are baking, in a small saucepan, combine soy sauce, beer and sugar over medium-high heat. Bring to a simmer and cook until slightly reduced, about three minutes. Set aside. When the wings are done, remove from oven and let rest for 1 minute. Transfer the wings to a clean, dry bowl and pour the soy mixture over. Toss to coat, let stand for five minutes, toss again and serve. Makes 6 to 8 servings. Contributed to the FareShare Gazette by Art; 1 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 31g Fat (65.9% calories from fat); 31g Protein; 4g Carbohydrate; trace Dietary Fiber; 126mg Cholesterol; 1670mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Turkey Tortilla Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 6 inch corn tortillas -- cut in strips 2 tablespoons cooking oil 1 cup red or green salsa 28 ounces reduced sodium chicken broth 2 cups cubed cooked turkey -- (12 ounces) 1 large zucchini -- coarsely chopped Lime wedges -- (optional) Sour cream and cilantro -- (optional) 1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. 2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges and cilantro. Makes 4 servings. Contributed to the FareShare Gazette by Art; 8 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 7g Fat (58.4% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

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