By Mollie Katzen

A set of over 250 vegetarian recipes.

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The enchanted broccoli forest : and other timeless delicacies

A suite of over 250 vegetarian recipes.

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The anchor bar is the birthplace of Buffalo wings. I'll warn you that I'm not a great cook and never follow a recipe. 1) mix flour and cyann pepper and toss the mix into a bag. 2) dump a couple of bottles of tabasco sauce in a plastic bag. 3) dump some vinegar (the good kind that gets your wife mad when you use it) into a bowl. html (8 of 10) [12/17/1999 11:19:39 AM] Stephanie da Silva's Buffalo Wing Collection 6)toss them in the tabasco (get lots on em) 7) deep fry until done 8) serve with blue cheese dressing (very cold), celery, carrots.

Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown. Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. Place chicken on top of the rice mixtue. Season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm. Stir the peas into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice.

Pour into a small shallow bowl or pie plate, and let cool slightly. Put the chicken wings into a large bowl and coat well with 2 tablespoons of the seasoning mix. Add the butter/Tabasco mixture and work in well with your hands until chicken is completely coated and seasonings are well distributed. ) Set aside to marinate (for up to 30 minutes, covered) and heat the oil. Heat the oil in a large heavy skillet over high heat until it is very hot. Add the chicken wings, fitting in as many as there is room for in a single layer.

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The enchanted broccoli forest : and other timeless by Mollie Katzen
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