How To make Chicken Kona (Crockpot)
Ingredients
3-4
pound
chicken, quartered
1
salt and pepper
1/2
cup
green onions, chopped
1/2
cup
soy sauce
1/4
cup
dry white wine
1/2
cup
water
1/2
cup
honey
Directions:
Sprinkle chicken with salt and pepper. Place in Crockpot. Combine onion, soy sauce, wine and water. Pour over chicken. Cover and cook on Low for 3-4 hours or until chicken is tender. Remove chicken from pot. Arrange on broiler pan. Brush honey on chicken. Broil until golden brown, brushing with honey several times. Chicken and sauce may be refrigerated and browned at a later time, if desired.
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Kona marinade how i make it very simple !
this is how I make Kona Marinade it works great for Chicken Beef Pork and even Fish you can put whatever you like into the sauce and make it your own way this is just how I make it for my self :)
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My family's recipe for a Southern staple! Chicken bog is a favorite :)
Enjoy!
Ingredients
2lbs chicken cooked and shredded
1lb Regular or Hot pork sausage
1 Envelope of Onion soup mix
2 cups rice
2 cups chicken broth or 2 cups water + 1 tsp chicken bullion
1-2 stalks of celery, finely diced
1 medium onion, finely diced
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Beef Cobbler | Easy Slow Cooker Minced Beef & Dumplings recipe :)
Hello folks!
Support my wee channel (only if you want :)
Welcome back to What’s For Tea :) and today for I made this wonderful beef cobbler :) also known in Scotland as mince and dumplings. You could add all sorts of things to this, but I’ve kept it simple with just peas, onions and carrots.
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x ____________________________________________________________________
What I used (serves 4-5 people)
1lb (16 oz) Good quality minced beef
220g (7.7 oz) Onions - finely diced
220g (7.7 oz) Frozen peas
220g (7.7 oz) Frozen carrots
1 Teaspoon minced garlic
1 Tablespoon Worcestershire sauce
300ml (10 fl oz) Beef stock/broth
For the dumplings (Makes 4 large or 5-6 smaller dumplings)
100g (3.5 oz) Self raising flour
50g (1.7 oz) Suet (or very cold cubed butter or shortening if you don’t have suet)
1 Teaspoon baking powder
Pinch of salt
6-8 Tablespoons cold water
Optional Tablespoon parsley
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I love to serve this flatbread when I host parties because it is ALWAYS a hit, and something you can whip up really quick and is something hardier than your normal appetizer.
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