2 lbs chicken wings
5 cloves garlic, minced
2 tablespoons cilantro stems, without leaves
5 tablespoons fish sauce
4 tablespoons Thai sweet chili sauce
1 teaspoon ground black pepper
Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight.
Fire up an outdoor grill and grill the chicken wings in batches. Grill until both sides turn golden brown. Serve immediately with some lime wedges and Thai sweet chili sauce.
½ teaspoon dill weed
¼ cup vegetable oil
1 box (16 ounces) oyster crackers
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
¼ teaspoon lemon pepper or garlic powder, (optional)
Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag. Pour oil over crackers; seal bag and toss to coat.
Add dressing mix and spice; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
1 Tbls. vegetable oil
2 med. carrots – sliced
2 ribs celery – sliced
1 lrg. onion – minced
2 qt. vegetable broth OR beef broth
3 cups shredded cabbage
2 cups whole green beans – trimmed
2 bay leaves
3 med. potatoes – un-peeled, diced
14.5 oz. can diced tomatoes – un-drained
1/4 cup minced fresh parsley
1 Tbls. garlic salt
1 tsp. dried dill weed
1/2 tsp. black pepper
In a large pot, sauté carrots, celery, and onion in oil over medium-high heat for 4 minutes; pour stock into pot and bring to a boil.
Add cabbage, green beans, and bay leaf to pot; simmer over medium-low heat for 30 minutes.
Add remaining ingredients to pot and simmer until potatoes are tender.