food 3

Glazed chicken honey

2 navel orange s, divided   1/2 cup KRAFT Tuscan House Italian Dressing, divided  1 Tbsp. honey   1 lb. boneless skinless chicken breast s  1 bunch romaine lettuce, cut crosswise into thin slices (8 cups)   1 small red onion, thinly sliced  4 slices OSCAR MAYER Bacon, cooked, crumbled

Grate zest from 1 orange; mix with 2 Tbsp. dressing and honey. Pour over chicken in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove chicken from marinade; discard marinade.

Heat broiler. Broil chicken, 4 inches from heat, 5 min. on each side or until done (165ºF). Transfer to cutting board; cover with foil. Let stand 5 min. Meanwhile, peel and slice oranges.

Slice chicken. Cover platter with lettuce; top with oranges, chicken, onions and bacon. Drizzle with remaining dressing.

 German potato

2 pounds Yukon gold potatoes

1/2 pound thick-cut bacon

3/4 cup finely chopped onion

1/3 cup white vinegar

1/4 cup sugar

1 tablespoon Dijon mustard

1 teaspoon salt

2 tablespoons minced chives, for garnish

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

 Ayam pelalah

Ayam, potong jadi 2 bagian - 1/2 ekor

Daun salam - 2 lembar

Bumbu Halus:

Bawang putih - 3 siung

Bawang merah - 8 butir

Cabai merah keriting - 6 buah

Cabai merah besar - 2 buah

Kencur - 1 ruas

Lengkuas - 2 cm

Kunyit, bakar - 1 ruas

Kemiri, sangrai - 3 butir

Serai, ambil bagian putihnya - 1 batang

Garam - 1 sdt

Gula pasir - 1 sdt

Bumbu Sambal:

Bawang putih - 4 siung

Bawang merah - 6 butir

Cabai merah keriting - 7 buah

Cabai rawit merah - 5 buah

Tomat, belah dua - 1 buah

Terasi - 1 sdt

Garam - 1/2 sdt

Gula pasir - 1/2 sdt

Jeruk limau - 1 buah

Lumuri ayam dengan bumbu halus dan daun salam hingga rata. Diamkan selama 30 menit dalam kulkas. Pindahkan ayam ke dalam wadah/pinggan tahan panas.

Panggang ayam dengan suhu 180°C selama 40-50 menit dalam oven hingga matang. Keluarkan dan biarkan dingin. Suwir-suwir ayam. Sisihkan.

Sambal: Goreng semua bahan sambal kecuali jeruk limau, garam, dan gula. Angkat kemudian ulek bersama garam dan gula hingga teksturnya sesuai selera. Kucuri dengan air perasan jeruk limau. Aduk rata.

Dalam wadah, campur suwiran ayam dengan sambal. Aduk hingga rata.

Siap disajikan.