DIVA'S DINNERS

Friday, March 14, 2008

Sweet Maple Chicken

6 Boneless Chicken Breast
5T Maple Syrup
1T Superfine Sugar
Grated Rind and Juice of 1/2 Large Orange
2T Ketchup
2tsp Worcestershire Sauce

1. Combine all ingredients in non metallic bowl.2. Add Chicken to bowl and marinate in fridge.3. Grill until internal temp reaches 165 degrees.

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INVENTORY

SPICES

-Basil leaves crushed 1 cup

-Bay Leaves - 12

-Beef Bouillon Cubes - 24 oz

-Beef Bouillon Powder - 4 oz

-Brown Gravy Mix - 2 cups

-Cayenne pepper - .75 oz

-Chicken Bouillon Cubes - 33 cubes

-Chili Powder - ¼ cup

-Chives - 1 1/2 cups

-Curry powder - 2 oz

-Dry Mustard - 5 oz

-Garlic fine powder - 18 oz

-Garlic granulated - 16 oz

-Ground Ginger - 5 oz (4 jars)

-Italian Seasoning - 2 cups

-Onion Minced - 22 oz (2 jars)

-Onion Powder - 2 oz

-Parsley Flakes - 1 3/4 cup

-Pepper (Black) - 21 oz (2 containers)

-Peppercorns - 3 TBS

-Pepper (White) - 1/4 cup

-Red pepper flakes - 11 oz

-Rosemary 1 1/2 cups

-Salt (Kosher) - 20 oz

-Salt (table) - 4 lbs (two containers)

-Taco Seasoning - 8 oz

-Thyme (ground) - .7 oz

-Thyme Leaves - .35 oz

FRIDGE ITEMS

-Minced Garlic - 24 oz (140 tsp)

-Worcestershire - 10 oz (50 tsp)

-Lemon Juice - 40 oz

-Soy Sauce - 42 oz (60 Tbsp)

LIQUIDS/SAUCES
- BBQ Sauce - 18 oz

- Canola Oil - 3 cups

- Honey - 12 oz

- Olive Oil - 85 oz

- Worcestershire sauce - 20 oz

VINEGARS
-Red wine vinegar - 20 oz

-Rice Vinegar - 8 oz

-Apple Cider Vinegar - 20 oz

DRY GOODS
-Sugar 1/2 Cup
-Cornstarch - 4 cups
-Minute Rice - 6 cups
-Flour 5 cups (3 containers)

MISC
-Cooking Spray 1-16 oz. cans

-10"Round tins - 5 (5 lids)
-8" Round tins - 210 (210 lids)
- Large tin foil - ¼ box*

- Heavy Duty Tin foil - 1 box*
- Large Plastic Wrap - 1 ½ boxes*

- Regular size plastic wrap - 1 box *

- Wax paper -50 feet*
- Gallon Freezer bags - 3 ½ boxes (130 bags)
- Quart Bags - 3 boxes (150 bags)
- Sandwich Bags - 4 boxes (475 bags)
- Snack bags - 20

-Labels - 2/3 box*