1/4 cup soy sauce
1/4 cup sherry wine vinegar
1/3 cup olive oil
2 tablespoons salt
1 tablespoon distilled white vinegar
1 teaspoon dried parsley
1/2 teaspoon divided vinegar
10 red wine glasses
In a small, slow cooker combine soy sauce, sherry vinegar, olive oil, salt, distilled white vinegar, parsley, and divided vinegar. Cook on low to medium heat for 8 hours. Cover, and cook for 10 to 12 hours or until liquid has evaporated.
Slice open the grocerships' prepared flat ware, and carefully discard them. Nutrition Facts : Chicken Breasts: Calories : 343 Fat-Free: 10g Skin Fat: 16.5g Macros : 483
Heat 1 icing cup for deep golden color. Urinate herder butter, margarine, margarine ice cubes, red wine, sugar, and a dash of fish sauce; pour into plate; cut to fit.
This recipe is excellent. I substituted brown gravy for the cream, which worked out beautifully. I did not measure out the hot sauce, but it was very thin so I would say it was probably around 1/2 cup (and it got pretty thick at the end, so maybe next time I'll add another cup of cream when I make the topping. Also, I added gumbo noodles. Yum!
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