135206 omackou leg sauce Recipes

turkey legs, olive oil, green bell peppers, white onion, salt, ground black pepper, dried oregano, distilled white vinegar, bacon, teriyaki sauce

smoked turkey legs, water, chicken bouillon granules, barbeque sauce

soy sauce, honey, garlic, minced, ground ginger, frog legs, salt and pepper to taste, cornstarch, canola oil, sliced green onion

chopped fresh rosemary, garlic cloves, duck legs, salt to taste, chinese five-spice powder, red wine, red currant jelly

achiote (annatto) seeds, cumin seeds, whole allspice, whole black peppercorns, dried oregano (preferably mexican ), garlic cloves, salt, fresh orange juice, fresh lime juice, olive oil, whole chicken legs (1 3/4 lb total), separated into thighs and drumsticks, collard leaves , stems trimmed flush with leaves, accompaniments: 2 cups cooked white rice ; pickled onions

dry red wine and soy sauce, garlic, crushed, coarsely ground black pepper, coarsely chopped flat-leaf parsley, butterflied leg of lamb (about 4 to 5 lb)

chicken legs, skin removed, light brown sugar (packed), ketchup, mustard (use prepared ), worcestershire sauce, lemon juice

skin-on chicken leg quarters, with bone, soy sauce, divided, garlic powder, divided, seasoning salt, divided, dill weed, divided

chicken legs-thighs, thighs and drumstick separated, hoisin sauce, five-spice powder

turkey legs (small to medium size), barbecue seasoning (chicken blend), distilled white vinegar, water, barbecue sauce

bone-in leg of lamb, trimmed, apricot nectar, salt, black pepper, soy sauce, lemon, for garnish, cornstarch, water, cube vegetable bouillon, crushed

garlic, minced, salt, ground black pepper, ground ginger, ground dried thyme, dried sage, dried marjoram, reduced-sodium soy sauce, vegetable oil, bay leaf, leg of lamb

ripe purple or red plums (about 1 lb), chopped, garlic cloves, minced and mashed to a paste with 1 tsp salt, oriental sesame oil, soy sauce, fresh orange juice, white-wine vinegar, sugar, minced seeded fresh jalapeno pepper (wear rubber gloves ), minced peeled fresh gingerroot, dry mustard, whole chicken legs (about 4 1/2 lb), plum chili salsa, ripe plum wedges, lime wedges, whole fresh mint leaves

dijon-style mustard, garlic clove, minced and mashed to a paste with 1/4tsp salt, chopped fresh rosemary leaves or 1 teaspooncrumbled dried plus fresh rosemary sprigs for garnish, chopped fresh thyme leaves or 1 teaspooncrumbled dried plus fresh thyme sprigs for garnish, soy sauce, dry white wine, olive oil, an 8-lb leg of lamb , the pelvic bone removed and the lamb tied, white onions , blanched in boiling water for 2 minutes, drained, and peeled, carrots , cut into 1/2-inch pieces, red or white potatoes , cooked in boiling salted water for 10 minutes, drained, and halved, dry red wine, beef broth, unsalted butter, softened, all-purpose flour

a 7- to-8 lb leg of l mb, trimmed of excess f t, boned, nd butterflied by butcher (4 to 4 3/4 lb boneless), onions, chopped, garlic cloves, chopped, red wine vinegar, honey, worcestershire sauce, hot red pepper relish, red bell peppers, chopped fine (about 4 cups), onions, chopped (about 2 cups), cider vinegar, sugar, mustard seeds, salt, crushed dried hot red pepper flakes

onion , cut into 2-inch pieces, garlic cloves, peeled, fresh mint leaves, paprika, salt, fresh marjoram leaves, ground black pepper, ground cumin, ground coriander, hot pepper sauce, turmeric, ground ginger, ground cinnamon, olive oil, fresh lemon juice, boneless leg of lamb , butterflied, fat and sinew trimmed

butter, room temperature, fennel seeds , crushed in plastic bag with mallet, garlic cloves, minced, dijon mustard, soy sauce, coarsely ground black pepper, dried crushed rosemary, olive oil, bone-in leg of lamb, well trimmed, dry red wine, low-salt chicken broth, fresh rosemary sprigs (optional)

chicken legs, olive oil (to help it stop sticking to the pan), soy sauce, ketchup, honey, garlic cloves, minced, salt and pepper