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- 1 cup water
- 1 cup soy sauce
- 1 cup white sugar
- 1/4 cup pineapple juice
- 1/4 cup vegetable oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 3 pounds chicken wings
- Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside.
- Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.
- 1 package center-cut bacon
- 1 dozen dates
- Preheat your oven to 350 degrees. Line a baking tray with foil.
- Cut a strip of bacon roughly in half, wrap it twice or three times around each date, and insert a toothpick. Put it on the baking sheet and continue.
- Put the tray of bacon-wrapped dates in the preheated 350-degree oven and cook for 15-20 minutes or until the bacon is crispy.
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 5 ounces prosciutto, thinly sliced
- 5 ounces Parmesan cheese, thinly sliced
- 2 teaspoons prepared Dijon mustard
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
- Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
- Bake 10 to 12 minutes.
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