DUMP CRANBERRY CHICKEN

[Guest guest]

DUMP CRANBERRY CHICKEN2 Tablespoons Melted Butter1 Tablespoon Soy Sauce1/2 cup Cranberry Sauce1/4 cup Orange Juice1/8 Teaspoon Cinnamon4 – 8 pieces chicken (bone-in ok)Mix everything in a 1 gallon freezer bag with chicken and marinateovernight, or freeze. To cook the chicken, thaw completely in thefridge, dump into crockpot, and cook on low until done, about 8 – 10hours. This will also work for a whole chicken. Frozen chicken & marinade will keep well in the freezer for future use.Variations:DUMP BBQ JELLY CHICKEN3/4 cup Ketchup3/4 cup Blackberry Jam1/8 cup White Vinegar1 Teaspoon Worcestershire2 Teaspoon Chili Powder1/8 Teaspoon SaltStrawberry, peach, and apricot also work wellDUMP CHILI MAPLE GLAZED CHICKEN2 Tablespoons Water1 Teaspoon Salt1 1/2 Tablespoons Maple Syrup1 Tablespoon Chili PowderDUMP CITRUS GINGER CHICKEN1/4 cup Orange Marmalade1 Tablespoon Honey-Mustard3/4 Teaspoon Ground Ginger1/8 Teaspoon Red Pepper (Optional)DUMP CREOLE CHICKEN1 Tablespoon Olive Oil1/4 cup Chopped Onion1/4 cup Bell Pepper1 Clove Minced Garlic1 can Whole Tomatoes* --14 oz2 Teaspoons Worcestershire2 Teaspoons Red Wine Vinegar1/2 Teaspoon Dried Basil1/4 Teaspoon Salt1/4 Teaspoon Pepper1/4 Teaspoon Pepper Sauce -- Optional* Chopped and undrainedDUMP GARLIC DIJON CHICKEN2 Cloves Minced Garlic4 Tablespoons Dijon Mustard2 Tablespoons Lime JuiceDUMP HERB WINE CHICKEN1 cup Red Wine2/3 cup Vegetable Oil2 Cloves Crushed Garlic1/2 Lemon (sliced thinly)2 Tablespoons Minced Parsley1 Teaspoon Thyme1 Teaspoon Basil1/2 Teaspoon Salt1/4 Teaspoon PepperDUMP HONEY GINGER CHICKEN4 Tablespoons Chopped Onion1 1/2 Tablespoons Honey1 Tablespoon Soy Sauce1 Tablespoon Minced Ginger2 Tablespoon Sherry1/4 cup ChivesDUMP HONEY GLAZED CHICKEN1/4 cup Butter -- Melted1/8 cup Soy Sauce1/2 cup HoneyDUMP HONEY SESAME CHICKEN1/2 cup Beer3 Tablespoons Sesame Seeds3 Tablespoons Honey2 Tablespoons Dijon Mustard1/2 Teaspoon Pepper2 Cloves Crushed GarlicDUMP LEMON AND GARLIC CHICKEN2 Cloves Chopped Garlic4 Tablespoons Olive Oil2 Tablespoons Chopped Parsley3 Tablespoons Lemon Juice1/8 Teaspoon PepperDUMP LEMON MARINADE CHICKEN2/3 cup Lemon Juice1/4 cup Cider Vinegar1/4 cup Vegetable Oil2 Tablespoons Minced OnionDUMP PEPPER LIME CHICKEN1/2 Teaspoon Lime Peel2 Cloves Minced Garlic1/4 cup Lime Juice1 Teaspoon Pepper1 Tablespoon Vegetable Oil1 Teaspoon Basil1/4 Teaspoon SaltDUMP RASPBERRY CURRANT CHICKEN1 Tablespoon Sugar1 Teaspoon Pepper1/8 cup Water1/8 cup Raspberry Vinegar1/2 cup Currant JellyDUMP RUSSIAN CHICKEN2/3 cup Apricot Preserves16 oz Russian Dressing2 Packages Dry Onion Soup MixDUMP SPICED CITRUS CHICKEN2 Tablespoons Olive Oil2 Tablespoons Lime Juice2 Tablespoons Orange Juice2 Tablespoons Lemon Juice2 Tablespoons Chili Powder2 Tablespoons Paprika1 Teaspoon Cayenne1/2 Teaspoon Pepper1/2 Teaspoon SaltDUMP SPICY SWEET GLAZE CHICKEN2 Teaspoons Minced Garlic2/3 cup Apricot Preserves1/3 cup Soy Sauce1/3 cup Ketchup1 Teaspoon TabascoDUMP STICKY CHICKY2 Tablespoons Oil1 Tablespoon Soy Sauce3 Tablespoons Smooth Peanut Butter3 Tablespoons KetchupDUMP SWEET AND SOUR CHICKEN1/4 cup Honey2 Tablespoons Honey1/4 cup Sherry Vinegar2 Tablespoons Sherry Vinegar1/8 cup Soy Sauce2 Teaspoons Minced Ginger4 Cloves Crushed GarlicDUMP SWEET AND SPICY CHICKEN1 Package Taco Seasoning8 oz Apricot Jam12 oz SalsaDUMP TERIYAKI CHICKEN1 Clove Garlic -- Crushed1/3 cup Soy Sauce2 Tablespoons Rice Wine (Or Sherry)1 1/2 Tablespoons Cider Vinegar1 1/2 Tablespoons Brown Sugar1 1/2 Tablespoons Minced Ginger

 

~Posted to The Witchy Kitchen by Polgara~