JERK CHICKEN RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 3 hours 0 minutes
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
- Combine all of the above in a bowl and stir in the following: .
BAKED CRANBERRY SAUCE RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 2 hours 15 minutes
Prep Time 10 minutes
Cook Time 1 hours 5 minutes
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
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BAKED CRANBERRY SAUCE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 2 hours 15 minutes
Category side-dish
Reviews 5
Total Time 2 hours 15 minutes
Category side-dish
- Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.
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