"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 10-04-2005, 12:33 PM   #11
Executive Chef
marmalady's Avatar
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Raine, we do have Duke's here in the Low Country! I don't know which she uses, tho - but pretty sure it's not Miracle Whip!

marmalady is offline   Reply With Quote
Old 10-04-2005, 05:56 PM   #12
Senior Cook
Join Date: Sep 2005
Location: Michigan, USA
Posts: 300
Constance...thanks. I was not sure which one would be best. Depends on if one wants tangy-zip or richness! I think the richness would be best. Thanks again.

silentmeow is offline   Reply With Quote
Old 08-13-2006, 06:21 PM   #13
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
Miracle Whip is too sweet (and weird tasting), to me. I'm a mayo gal.
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-13-2006, 06:49 PM   #14
Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Thanks for the links and recipes.
Loprraine is offline   Reply With Quote
Old 09-08-2006, 06:03 AM   #15
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.

Originally Posted by Half Baked
Miracle Whip is too sweet (and weird tasting), to me. I'm a mayo gal.
Iam a mircle whip fan- (raised on it), mayo is more of a southern favorite- but it can be heated when cooking -- shouldn't heat Miracle Whip.
Barb L. is offline   Reply With Quote
Old 09-08-2006, 06:37 AM   #16
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,957
This is our favorite in New York State I would think it would be close to that being the oil for the mayo - but I am certainly going to try yours.
(enough for 10 halves)
1 cup cooking oil
1 pint cider vinegar
3 Tablespoons salt
1 Tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Add all into a blender w/ the top on.
pour over the chicken to marniate saving some to baste with.
Brush sauce on the broiler halves every few minutes during cooking.
The recipe can be varied to suit individual tastes. Like splitting 1/2 and 1/2 of the vineger with lemon juice or added some rosemary and garlic. and yes the salt is right. It isn't salty when it is done.
Leftover sauce can be stored in a glass jar in the refrigerator for several weeks.
Note: Sauce that the chicken hasn't been in.

One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.