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  Chef Anne Marie's

Recipes

Boozy Chicken Wings

10/18/2018

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Ingredients

Marinade
  • ¼ cup Vermouth
  • 1 cup Soy Sauce
  • 1 can Pineapple Crushed
  • 1 Tablespoon Sugar
  • 1 Teaspoon Ginger

6 pounds Chicken Wings​

Pressure Cooker Instructions
  1. Mix all ingredients in bowl of pressure cooker
  2. Set pressure on high for 6 minutes.
  3. As soon as 6 minutes is up with a towel release pressure right away careful not to burn yourself
  4. Remove from juices onto cookie sheet
  5. Bake 10 minutes in preheated 400 degree oven
** Non-Pressure Cooker Instructions
  1. Mix all ingredients together
  2. Marinate chicken wings in refrigerator 8 to 24 hours
  3. Bake in marinade 6 hours at 250 degrees
  4. Serve hot
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Classic Pumpkin Pie

10/8/2018

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Ingredients
  • 1 cup Granulated Sugar
  • 2 teaspoon ground Cinnamon
  • 1/2 teaspoon Salt
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon ground Cloves
  • 2 large Eggs
  • 1 can (15 oz.) Pumpkin (Libby’s is my favorite)
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 unbaked 9-inch deep-dish Pie Shell (See Video)
Instructions
  1. ​In a large bowl mix all ingredients with a wire whisk
  2. When mixed well pour into unbaked pie shell
  3. Bake in preheated 425° F oven for 15 minutes
  4. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  5. Cool on wire rack for 2 hours
  6. Serve immediately or refrigerate​​
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