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Chicken wings breaded with tartar sauce
Ingredients (6 persons)
24 Chicken Wings
6 garlic crushed
2 Tbsp. Worcestershire sauce
1 Tbsp. dried oregano or thyme, crushed
Sweet and sour sauce
1 cup ketchup
3 Tbsp. soy sauce
3 tbsp. honey
4 cloves garlic, minced
1/2 tsp. cayenne pepper or crushed red pepper 2 drops

Dress the chicken wings with crushed garlic,Worcestershire sauce, salt and oregano ordried ground thyme. Prepare chutney: to unite all ingredients in a bowl. Place wings in a refractory container and brush rub them all over with sweet and sour sauce. Bake at 350 degrees for thirty-five minutes. When browned on one side flip to brown on the other.Cover the container with aluminum foil to finish cooking it. Uncover and cook a few minutes to broil.Notes: 
Serve with fries or chips cut into strips. Instead of the oven you can use the grill without letting them burn.

Chicken corn soup with cream

Ingredients (6 persons)
1 liter of broth or chicken broth
1/2 cup cilantro
4 chicken breasts cooked and diced
2 cans of creamed corn
1 cup heavy cream
2 Garlic joints cut into rounds (green and white part)
Salt and pepper to taste1 large or 2 small avocado, cut into pieces to accompany

Prepare a good broth or chicken broth. Cook the chicken breasts and slice the garliccuadritos.Cortar joints (the green and white) and sudarlos in butter. Pour the broth in apot. Add the garlic pot sweaty, and chopped cooked chicken, corn cans cream, choppedcilantro and salt and pepper to taste. Serve hot. In each individualplate, pour some soup and add a tablespoon of cream. Garnish with coriander leaves. Serve with choppedavocado and spicy a separate bowl for guests to add it to your liking.

Duck breasts with orange

Ingredients (6 persons)
3 duck breasts
Salt and freshly ground black pepper
Orange sauce
2 Tbsp. butter
4 Tbsp. orange marmalade
1 cup fresh orange juice
The zest of 2 oranges
1 cup chickenbroth or duck made ​​from the bones
2 Tbsp. soy sauce
2 Tbsp. honey
Salt and freshly ground pepper to taste


Dress each duck breast with salt and pepper. Make small cuts in the fat cross. Cut theorange peel into thin strips and boil three times, throwing the water so they are not bitter.Grate the skin of an orange and then add to sauce. Prepare the sauce: sweat in apan oforange zest. Add the orange juice, marmalade, chicken broth, soy sauce and reduce.Season with salt and freshly ground pepper. Thicken with cornstarch dissolved in cold water. Cook the duck breasts (should be pink inside). Keep warm. Before serving, and serve rebanarlas covered with some sauce. The place remaining sauce in a separate container so that the diner can be served like a little more. Serve with wildrice, fries or vegetable

At the beach without complex
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