Ingredients:
- 1 whole chicken, cut into small parts
Marinade:
- Pinch of salt
- Pinch of pepper
- 1 garlic
- 2 cups soy sauce
- 3 tbsps cane vinegar
Barbecue Sauce:
- 1 cup ketchup
- 1/2 cup margarine
- Sugar, sweetened to taste
- Few drops of lemon extract
- 1 cup soy sauce
- 1-2 tbsp cane vinegar
- 2 cups cooking oil
Procedure:
- Marinade the chicken with salt, pepper, garlic, soy sauce and cane vinegar for at least 3 hours.
- For the barbecue sauce, combine ketchup, margarine, sugar, lemon extract, soy sauce, cane vinegar and oil. Heat up until ketchup and margarine have thoroughly been mixed. Adjust seasoning, it should taste a little bit of sweet and sour.
- Grill the chicken and baste with the barbecue sauce until chicken is cooked through. The barbecue sauce can be be stored in the freezer and reused for 4 days.
Source: http://www.foodclassics.com/re1541
Ingredients:
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1/3 cup butter, melted
- 1 cup packed brown sugar
- 1 egg, beaten
- 1 tablespoon vanilla extract
- 2/3 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
