Chinese-Style Broiled Chicken Breasts
2 lb Chicken Breasts, boned with Wings attached Salt and pepper 2 tb Soy Sauce 2 tb Maple Syrup 1 tb Sesame or Olive Oil 1 ts Red Wine Vinegar 1 ts Garlic, finely minced 1/4 ts Red Pepper Flakes Sprinkle the breasts with salt an pepper. Combine the soy sauce, maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well. Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them with plastic wrap. Let stand 15 minutes, or until ready to cook. Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave the door partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the pan to the lower rack so that t
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Chicken Tagine with Lemons
2 tb Warm water 1 pn Saffron threads -- see note 3 lb Chicken -- cut into pieces 2 tb Virgin olive oil 2 ts Margarine -- or butter 1 1/2 c Lowfat chicken broth 1 sm Onion 2 ts Garlic -- finely chopped 1 t Fresh ginger -- finely Chopped 1 t Salt -- or less 8 lg Black olives -- see note 1 Lemon zest -- fine Julliened 1 Lemon slices -- cut 1/4"" Thick PREPARATION (15 minutes) - Place the water in a small bowl, add the saffron and soak for 10 minutes. - Remove the skin from the SIX chicken pieces (no wings in the photo!) COOKING (1 hour) - Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about
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Chicken Potpie with Biscuits
4 cups CREAMED CHICKEN 1 package frozen peas -- 10 ounces 4 ounces mushrooms -- trimmed and sliced 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons vegetable shortening 1/2 cup milk 1/8 teaspoon paprika 1. Put chicken, peas and mushroom in a 9 or 10"" deep-dish pie plate. Stir to mix. 2. Mix flour, baking powder, salt and pepper in a medium bowl. Cut in shortening. Add milk and toss with a fork until just blended. Drop 8 heaping tablespoonfuls on chicken mixture; sprinkle with paprika. Can freeze at this point or bake 350ř til thick and bubbly. 2 hours if frozen. Can use Bisquick instead of flour, baking powder, shortening. Cal: 471 Pro: 28g Carbs: 49g Fat: 18g Sodium: 848 By frozen-assets@xc.org (MOMnAaron) on May 23, 1998.
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Chicken with Garlic
2 Chickens or chicken breasts 2 sm Heads garlic Water 1/4 c Chopped Italian parsley Salt and pepper 2 tb Unsalted butter 1 lg Lemon; juiced If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper. Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skin and the meat. Reserve remaining garlic mixture. Set chicken aside. Prepare hot coals in a grill. When the coals are ready, grill the chicken 5 to 7 minutes on each side, or until the flesh is no longer pink. Do not overcook the chicken or it will become dry. Heat the butter in a skillet, add the reserved garlic mixture, and saut
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Chili Spiced Chicken Drumsticks
8 chicken drumsticks, skin and fat removed 1/4 cup fresh lime juice 1 tablespoon chili powder -- or to taste salt -- to taste vegetable cooking spray Preheat oven to 375°F. Moisten drumsticks with lime juice, season with chili po wder and sprinkle with salt if you wish. Coat a shallow baking pan with cookin g spray. Place drumsticks in pan and bake for 30 to 45 minutes, turning drumst icks every 15 minutes, until brown, tender and cooked through. Remove from ove n and let cool to room temperature before serving.
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Chicken Paprika
3/4 c Vegetable juice 1 1/2 ts Flour 2 ts Paprika 1/2 ts Seasoned salt 1 ts Olive oil 1/4 c Sliced green onions -- including tops 1 Garlic clove; minced 1/2 lb Chicken breasts -- cut in 2-inch strips 2 tb Dairy sour cream 1 c Hot cooked rice ----------------------------------GARNISH---------------------------------- Snipped fresh parsley Combine vegetable juice, flour, paprika, and salt in small bowl; set aside. Heat oil in medium skillet over medium heat. Add onions and garlic; cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low; cover and simmer 15 minutes. Remove from heat and stir in sour cream. Serve over rice. Sprinkle with parsley. Microwave Oven Instructions: ============================ Combine vegetable juice, flour, paprika, and salt in small bowl; set aside.
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Chicken& Wine/Dumplings
4 chicken breasts without skin (quartered 1 Dash Salt, pepper, thyme Majoram and paprika 1 Garlic clove -- chopped 1 Onion; large -- sliced 2 Leeks -- sliced 4 Carrots -- large chunks 1 Cup Chicken broth 1 Tablespoon Cornstarch 8 Ounces Sour cream 1/2 Cup Wine; dry -- white 1 Cup buttermilk baking mix 8 Tablespoons Milk Parsley, salt,pepper -- paprika Sprinkle salt, pepper, thyme, marjoram, and paprika on quarted chicken. Place in the bottom of CROCKPOT. Chop clove garlic and add to pot. Peel and slice large onion and layer the onion rings over the chicken. Next cut the white part of 2 leeks into rings and place in the pot. Add the chunks of carrots on top. Dissolve 1 T cornstarch in 1 cup of chicken bouillon together with 1 cup of sour cream and pour in the pot together with 1/2 cup of dry white wine. Cook on HIGH for about 3 hours OR on LOW for about 6 hours
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Chicken""Saltimbocca""
4 chicken breasts 4 large sage leaves 4 slices prosciutto flour salt and pepper 4 tablespoons virgin olive oil 4 shallots -- thinly sliced 1/2 pound oyster mushrooms -- sliced 1 cup marsala wine 1/2 cup chicken stock 2 tablespoons butter Lightly pound the chicken breasts to 1/4 inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 inch to 14 inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in
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Chicken Pasta Hot Dish
1/2 lb Spiral noodles 1/4 c Butter/margarine 3 tb All purpose flour 1 1/2 ts Salt 3 c Milk 3 c Shredded cheddar cheese 2 c Diced cooked chicken/turkey 3 tb Crushed cornflakes Cook pasta according to package directions; drain. In a large saucepan melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine pasta, cheese sauce and chicken. Mix well. Pour into 3 quart casserole. Top with cornflake crumbs. Bake at 350 degrees until hot, about 30 minutes. -----
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Citrus-Buttered Lobster Tails
16 oz (2) Frozen Lobster Tails 1/2 c Water 1/4 c Butter Or Margaine 1 T Lemon Juice 1/2 t Finely Shredded Orange Peel 1/8 t Salt Dash Ground Ginger Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or marg
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Chiles Rellenos Casserole
2 cn Whole green chili peppers* 3 c Sharp Cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 t Salt 2 cn Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydra
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Chicken Zucchini Quiche
1/2 recipe Basic Pie Crust Dough -- see recipe 3 medium zucchini -- grated 1 teaspoon salt 4 green onions -- chopped 1 cup fresh mushrooms -- sliced 1 tablespoon butter 8 eggs Freshly ground pepper -- to taste 8 ounces cream cheese -- softened 2 cups evaporated milk 2 cups Swiss cheese -- shredded 1 cup cooked chicken -- shredded 2 tablespoons chopped fresh basil Line a 10-inch pie plate with the pie pastry, trimming and fluting the edge. Ba ke at 350 degrees for 5 minutes or until partially browned; set aside. Place the zucchini in a colander; sprinkle with salt. Drain for 20 to 30 minute s; squeeze out excess moisture. Saute the green onions and mushrooms in the butter in a small skillet. Beat the eggs and pepper in a mixer bowl, Add the cream cheese and evaporated m ilk. Beat until smooth. Sprinkle half of the Swiss cheese over the pie crust. Layer
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Chicken Salad Tea Sandwiches with Smoked Almonds
Ingredients 3 cup chicken broth, or water 2 each chicken breasts, boneless, skinless 1 cup mayonnaise 1/3 cup shallot, minced 1 teaspoon tarragon, fresh, minced 24 each white bread, homemade, slices, very thin 1/2 cup almonds, smoked, finely choppedDirections:In a deep skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.In a bowl, stir together chicken, 1/2 c of mayonnaise, shallot, tarragon, and salt and pepper to taste.Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2 inch round cutter cut 2 rounds from each sandwich.Put almonds on a small plate and spread edges of rounds with remaining 1/2 c mayonnaise to coat well. Roll edges in almonds.Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.
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Collector's Camembert Pie
***CRUST*** 1/3 cup milk 2 tablespoons butter 2 teaspoons sugar 2 1/2 teaspoons dry yeast -- (1 pkg.) 3/4 teaspoon salt 1 egg -- slightly beaten 1 1/2 teaspoons oil 1 1/4 cups flour -- (or more) ***FILLING*** 1 tablespoon Old Bay Seasoning 36 large shrimp (easy-peel; 1 1/2 lbs.) 8 ounces fresh asparagus -- trimmed 1 pound fresh tomatoes -- cored and seeded 1 pound canned artichoke bottoms -- (5 or 6 per can) 1 1/2 pounds Camembert cheese -- (2-12oz. wheels) 1 cup mayonnaise 2/3 cup freshly grated Parmesan 2 teaspoons pressed garlic -- (4-6 cloves) 3/4 teaspoon dried thyme -- crumbled 3/4 teaspoon dried rosemary -- crumbled 3/4 teaspoon dried oregano -- crumbled CRUST: Heat the milk, butter, and sugar until the butter is melted. Remove from the heat and set aside to cool slightly (to 105ř to 115ř). Stir the yeast into the milk mixture and
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Chicken Parmigiana
1 1/2 tb Olive oil 2 Whole small chicken breasts - skinless and boneless - split and blotted dry Salt Freshly ground black pepper 3/4 c Purchased marinara sauce -=OR=- Spaghetti sauce 1 ts Dried oregano; crumbled 8 oz Fresh mozzarella cheese - thinly sliced IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost smoking. Add the chicken breasts, turn back down to medium-high heat and saute until lightly browned, about 3 minutes. Season with salt and pepper. Turn and cook the second side for 1 minute. Remove the breasts, let them cool slightly, then slice into a fan. Return the chicken to the pan, pour over the marinara or spaghetti sauce, sprinkle on the oregano, place the mozzarella slices on top. Turn on your broiler and adjust the rack to 6 inches from the heat. Run under the broiler until the cheese is hot and bubbling. Serve at once with boiled orzo pasta.
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Chicken& Rosemary Dumplings
6 Chicken pieces or 1 sm Whole chicken -- skin removed 3 qt -- Water 1 Onion -- finely chopped 2 Garlic cloves -- minced or pressed 2 Celery stalks -- fine chopped 1 To 2 carrots -- finely chopped 2 tb Cornstarch -- dissolved in 1/3 c -- Cold water (opt'l.) 2 Rosemary sprigs, 3"" each -----DUMPLINGS----- 3 Fresh rosemary sprigs -- 3"" each 1 1/4 c -- Water 2 c Buttermilk biscuit mix Add chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender. Remove chicken to a plate to cool. Add onion, garlic, celery, and carrots to the stock; bring to a simmer. Cut or tear chicken into 2"" pieces; return it to the stock. Simmer for about 30 minutes, or until all the vegetables are very tender. Stir the cornstarch mixture into the stock, if you like a thick sauce. To make dumplings and while vegetables are cooking, bring
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Chicken Yellow Rice
2 x Whole Chicken breasts, halve 1 T Extra-virgin olive oil Garlic clove, chopped Small Onion, chopped fine 1 c Raw Rice 3 c Water 1 pn Saffron threads or powder 1 c Chopped Broccoli (or frozen) Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min.), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of ""yellow"" rice.
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Cocktail Quiche
1/2 cup mayonnaise 2 tablespoons flour 2 eggs -- beaten 1/2 cup milk 1 9 inch pie shell 1 can crabmeat 1 can shrimp 1 package (8 oz.) natural Kraft Swiss cheese 1/4 cup green onions -- chopped Mix together mayonnaise, flour, eggs, and milk. Add remaining ingredients. Pou r into partially cooked frozen pie shell. Bake at 350 degrees for 45 minutes o r until golden. busted by sooz
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Chili Relleno Pie
2 cn (8 oz. ea.) green chilies 1 lb Jack cheese, sliced 1 lb Cheddar cheese, sliced 4 tb Whole wheat flour 1 c Evaporated milk 1 c Sour cream 4 Eggs 1 c Diced chicken or turkey 2 c Mild salsa Cut chilies open and line 8"" x 13"" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes.
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Chicken Pot Pie# 2
4 Boneless chicken breasts 1 Can cream chicken soup 1 Can cream celery soup 1 c Swanson's chicken broth 1 Stick margarine -- melted 1 c Milk 1 Box frzn peas carrots 1 c SELF-RISING flour 1 t Baking powder Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown.
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Chicken Pot Pie
2 tb Butter 1/2 c Sliced onion 1 c Mushroom soup 1/2 c Milk 1/8 ts Marjoram 1 1/2 c Diced chicken 1 c Whole small potatoes 1 c Peas cook onion in the butter till tender. blend soup, milk, marjoram and add to onion and heat.put chicken, potatoes and peas in casserole and pour the liquid ingredients over. top with bisquik mix or your own tea biscuit recipe made into individual biscuits. bake in 450 degree oven 20 minutes
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Chickpea Burgers
2 Scallions; finely chopped 3/4 c Mushrooms; finely chopped 1 ts Canola Oil 3 lg Garlic; Cloves 1 c Chickpeas; cooked or canned 1/2 c Chickpea Liquid 1/4 c Sunflower Seeds 1/2 ts Curry Powder 2 Egg Whites (or 1/4 c -dry bread crumbs) 1/2 c Sesame Seeds; or more Saute Scallions and mushrooms in oil until limp, about 5 minutes. In a blender, combine garlic, chckpeas and chickpea liquid, blend until smooth. Transfer to a large bowl and combine with mushroom mixture. Grind sunflower seeds in a blender or food processor to make a coarse meal, add to chickpea mixture along with curry powder. Mix well. Stir in egg whites or bread crumbs. Mixture will be soft, On a large baking sheet or bread-board, make 8 to 10 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously. Grill on a well-oiled vegetable grill for 3 to 4 minut
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Chile Con Queso(2)
1/4 c Chopped onion 1 t Butter or margarine 1/2 c American cheese spread 1 ea Med. tomato * 2 tb Chili peppers ** 1 d Hot pepper sauce (opt.) Tortilla or corn chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers.
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Chicken, Sweet And Sour /Crockpot
Ingredients 1 each carrot, in chunks 1 each green pepper, cubed 1 each onion, quartered 2 tablespoon tapioca, quick-cooking 4 each chicken breasts, boned 8 oz pineapple chunks 1/3 cup dark brown
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Cod with Peas and Mushroom Sauce
1 Tbsp. chopped green onion 1 Clove garlic (optional) 1/2 C. diced sweet red pepper 1 Tbsp. butter or oleo 1 Can cream of mushroom soup -- (10 3/4 oz.) undiluted 1/4 C. milk 1/4 Tsp. pepper 1 Tbsp. lemon juice 1 Pkg. frozen -- (16 oz. block) cod fillet -- partially frozen 1 C. frozen green peas Briefly saute onion, garlic and red pepper in butter. Stir in soup, milk, pepper and lemon juice. Bring to simmer. Place fish in lightly greased baking dish. Stir peas into sauce; pour over fish. Cover; bake in preheated 400 degrees oven for 25 minutes; uncover. Bake 10 minutes more until fish flakes easily. Makes 4 servings.
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Chicken with Pomegranates and Walnuts
2 3/4 pounds fryer 2 cups walnuts -- finely chopped 3 teaspoons shortening 3 1/2 cups water 1/2 teaspoon poultry seasoning 1 teaspoon salt 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon pepper 2 teaspoons lemon juice 1 large onion (finely chopped) 1 cup fresh pomegranate juice (or 2-3 teaspoons 3 teaspoons butter 2 teaspoons tomato sauce 1 teaspoon sugar Wash and prepare the chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. As an alternate method, the chicken may be baked at 350 degree oven for 45 minutes.Saute the onions in 3 tbsp. butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and saute over medium fire for about 5 minutes, stirring constantly. Be careful not burn the walnuts. Add water, seasoning, lemon juice, and pomegranate
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Chicken with Stir-Fry Vegetables
4 chicken breast halves -- boned and thinly -- sliced 2 cups celery -- diagonally sliced 1/4 cup oil 1 cup mushrooms -- sliced 1 large onion -- sliced 2 cups carrots -- diagonally sliced 1 bell pepper -- sliced into rings salt-free shoffeitt lemon 1 cab water chestnuts -- drained and sliced -- (6-ounce) 4 medium zucchini -- thickly sliced teriyaki seasoner Heat oil in a wok or heavy skillet. Stir-fry chicken in hot oil until tender. Add the remaining ingredients; sprinkle generously with Shoffeitt Lemon Teriya ki seasoner. Stir-fry until done to your liking. Do not cover the pan or over cook. Recipe by June Shoffeitt from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen Diana von Welanetz Wentworth MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/10/98 Converted by MC_Buster.
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Cod In Louisiana Sauce Piquant
4 Cod/scrod steak,3/4"" 1 Onion,chop 1 Green bell pepper,chop 1 Celery rib,chop 2 T Vegetable oil 1 lg Garlic clove 2 c White Fish Stock (Recipe) 1 cn Plum tomato,28oz,w/juice 1/4 ts Cayenne 1/4 c Scallion green,slice thin Rice Cook onion, bell pepper celery in oil over moderate heat, stirring, til golden softened, stir in garlic cook mix ,stirring 1min. Stir in stock, tomato w/juices cayenne cook mix, stir occasionally break up tomato, 1Hr. Add cod simmer covered, turning once, 6min. Transfer cod w/slotted spatula to heated shallow dish, boil sauce til thickened to desired consistency, season w/salt. Spoon sauce around cod, sprinkle cod w/scallion greens serve w/rice.
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Ciao Down Ravioli Casserole
1 10 oz pkg frozen chopped spinach 1 tablespoon butter 1/2 cup fresh mushrooms -- sliced 1 14 1/2oz can diced tomatoes with herbs 1 8 oz. can tomato sauce 1/4 cup dry red wine 1/2 teaspoon pepper 1/4 teaspoon fennel seed -- crushed 1 9 oz. pkg. refrigerated/frozen ravioli 1/4 cup Parmesan cheese -- finely shredded Thaw and drain spinach. Press out excess liquid. In a large skillet melt butter. Add mushrooms and cook about 5 minutes or until tender, stirring often. Add the undrained tomatoes, tomato sauce, wine, pepper and fennel. Bring to boiling; reduce heat and cover. Simmer over low for 5 minutes. Meanwhile, cook ravioli according to package directions. Gently toss ravioli with tomato mixture and spinach. Transfer to an ungreased 1 1/2 qt. casserole. Top with cheese. Bake, uncovered in a 350 oven for 20 minutes or until heated through. Makes 4 main dish servi
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Chicken Venetian
3 Skinless Boneless Chicken Breast Halves -- Or Thighs 1/4 Cup Soy Sauce, Low Sodium 2 Tbsp red wine vinegar 1/4 Tsp vegetable oil 1 Lg Clove Garlic 1/4 Tsp. oregano Mix soy sauce, vinegar, oil, crushed garlic, and oregano. Pour mixture over chicken arranged in shallow baking dish and cover. Bake for 375° for 45 minutes, then turn chicken and bake an additional 15 minutes. This comes out extremely tender and has a wonderful flavor. Entered into MasterCook and tested for you by Reggie Jeff Dwork <reggie@reggie.com>
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Chorizo a La Mexicana(Mexican Sausage)
1 lb Lean pork 2 tb Chili powder 1 t Oregano, handrubbed 1 t Salt 1 ea Garlic clove, pressed 2 tb Vinegar Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks. 3 oz. or 1/3 cup ń chorizo From Elena's Secrets of Mexican Cooking by Elena Zelayeta Prentice-H ll (c) 8
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Chicken Parmesan...Prego
1/2 cup Italian style dry bread crmb 1/4 cup Parmesan cheese 2 Boneless chicken breasts 1 Eggs -- slightly beaten 1/4 cup Salad oil 15 1/2 ounce Prego 1 cup Mozzarella cheese -- shredded DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE. FLATTEN CHICKEN BREASTS WITH FLAT SIDE OF KNIFE TO 1/2"" THICKNES. DIP IN EGG THEN IN BREAD CRUMB MIXTURE. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS. PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE WITH CHEESE; COVER. BAKE 400F FOR 20 MINUTES OR UNTIL DONE.
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Chile Dusted Duck with South Of The Border St
5 Jalapeno chiles, stems and -seeds removed, chopped 1 c Diced onion 1/4 c Butter or margarine 2 c Peeled and chopped Granny -Smith apples 2 c 1/2-inch bread cubes 1/2 c Pinon nuts 1/3 c Chopped fresh cilantro Info: from December 1992 ""Chile Pepper Spicy World Cuisine"" magazine posted by Perry Lowell, Mar. '93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to stuff the ducks before roasting. In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty. Several simple steps, however, can greatly reduce the fat content. First, if the skin is pricked before cooking, much of the fat will drain off. Secondly, removing the skin before serving will lower the fat content even further. (1) 4
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Chicken Nuggets
6 Chicken breasts, boneless 1 c Crushed cracker mixture 1/4 c Butter 1/8 ts Pepper ds Salt 1/8 ts Thyme Wash chicken. Cut chicken into 1 inch chunks and place on a paper towel. Pat dry. Prepare cracker mixture: Use about 6 each of regular salted crackers, cheese crackers, Champagne crackers and 1 piece of dried toast. Run through Quisnart until thoroughly crushed. Add seasonings and pulse mixture (option: reduce seasoning by half and add 1 Tablespoon Shake Bake Chicken Mix). Place mixture in a small bowl. Melt butter. Dip chicken in butter and roll it in crumb mixture to coat completely. Place on an ungreased cookie sheet and bake at 400F for 10 to 12 minutes. Serve with two or three sauces and French Fries. SAUCES: 1) Heat 1/4 cup liquid honey. 2) Heat any barbeque sauce. 3) Heat 1/4 cup honey and add 2 Tb of Heinz 57 sauce. 4) Sweet Sour sauce: 1/8 cup brown sugar 1/8 cup
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Chicken Pot Pie Ii
2 c Cooked chicken 1/2 c Peas 1 Minced onion 1 c Mushroom soup 1/2 c Milk 1/8 ts Marjoram Tea biscuits Put diced chicken and peas in casserole. In saucepan saute onion in 1 tlbs margarine. Mix mushroom soup and milk and marjoram to-gether in bowl and then add to onion in pan, heat well and pour over chicken peas in casserole. Make biscuit and put on top or use bisquik mix. Bake in hot oven 450 for 20 min.
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Chicken Saute a La Creole
3 lb Broiler-Fryer Chicken 1 1/2 ts Salt 1 c Cooking oil 1 c Green pepper chopped 1 Clove garlic, Minced 2 tb Chicken drippings 3/4 c Flour 1/2 ts Pepper 1 c Onion chopped 2 c Sieved tomatoes 1/4 ts Basil Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat and brown the chicken evenly. When chicken is browned remove and set it aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce occasionally.
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Citrus-Shrimp Salad
1/2 c Orange juice concentrate -- (frozen), thawed 1/2 c Dry sherry (optional) 1 ts Dried rosemary leaves 1/2 ts Dried coriander seed 1 lb Large shrimp (25-32 per lb.) -- shelled, deveined -- and rinsed 2 ts Toasted sesame seed 1 md Head red leaf lettuce -- rinsed and crisped 2 lg Grapefruit ---------------------------CITRUS CREAM DRESSING--------------------------- 1 c Unflavored nonfat yogurt 2 tb Orange juice concentrate -- (frozen), thawed 1 tb Dijon mustard 2 ts Prepared horseradish 2 Green onions; finely chopped In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp. Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a
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Chicken Saute with Oranges& Avocados
6 Chicken breasts halves Boned and skinned All purpose flour 3 tb Butter 2 tb Safflower oil 3/4 c Orange juice 1/3 c Dry white wine 1/3 c Sliced mushrooms 2 tb Minced parsley 1 t Finely grated orange peel 1 pn Rosemary 3 tb Raspberry vinegar 2 Oranges peeled Sectioned seeded 2 Avocados, peeled Pitted sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sau
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Chicken-Lickin' Good Pork Chops
8 Lean pork chops -- 1"" thick 1/2 teaspoon Garlic powder 2 tablespoons Oil 1/2 cup Flour 1 can Chicken and rice soup 1 tablespoon Salt Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on LOW for 6 to 8 hours.
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Chicken Mole with Coffee Extract
2 5- to 6-ounce chicken breasts 1 cup plus 1 tablespoon coffee syrup -- (previous recipe) 1 cup pistachios, -- shelled and toasted, plus extra for garnish 1 poblano pepper, -- roasted, peeled and chopped 1/2 cup chopped onion 3 tablespoons chopped cilantro leaves, plus extra for garnish 1 tablespoon finely-chopped bittersweet chocolate 1 teaspoon garlic 1/2 teaspoon chili powder 1/4 teaspoon cumin Salt and pepper 3 cups stock 2 tablespoons cream Marinate chicken breasts in 1 cup of coffee syrup for several hours or overnight. Preheat a grill or broiler. In a saucepan combine remaining 1 tablespoon coffee syrup with remaining ingredients, except cream, and bring to a boil. Reduce heat and simmer 30 minutes. puree with an immersion blender and pass sauce through a strainer into a clean saucepan. Or pour sauce into a blender or food processor and puree; str
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Chicken, Potato And Spinach Salad
Ingredients ---THE DRESSING--- 1 each egg 3 tablespoon mustard, grainy 1/4 cup whipping cream 1 tablespoon tarragon, fresh, chopped, or 1 tb dried tarragon 3 tablespoon olive oil ---THE SALAD--- 1 1/2 pound potatoes 1/4 cup vinegar, white wine 2 cup chicken, diced, cooked 2 tablespoon oil 4 cup spinach, fresh, cleanedDirections:TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and
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Chicken Okra Gumbo with Sausage
3 4 lb. chickens, cut up 1/2 c Veg. oil 2 lb Sliced okra 1/2 c Flour 1 ga Water 1 3 oz. Kosher smoked sausage 1 lb Chicken gizzards, cut up 2 Med onion, chopped 1/4 Bell pepper, chopped 1 Whole bulb garlic, chopped 2 tb Chopped parsley 1 tb Sugar 1 6 oz. cn. tomato paste 3 Large tomatoes OR >>>> 1 cn Whole tomatoes (16 oz.) 2 Bay leaves 1 pn Thyme 1 tb Gumbo file' Salt Pepper to taste Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown. Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1 1/2 to 2 hrs. Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked rice in soup bowls.
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Chicken Merengo
3 lb Chicken in serving pieces Salt and pepper Flour 1/4 c Butter 1/4 c Olive oil (not virgin) 1 Garlic cl, minced 2 T Flour 1 lb Can tomatoes 1 c Dry white wine 6 oz Can sliced muchrooms Sprinkle chicken pieces with salt and pepper and roll in flour. Heat butter and oil in lg skillet. Add chicken and brown on all sides. Remove from skillet and place pieces in single layer inn a shallow baking dish. Add garlic to skillet and saute till soft. Stir flour into pan drippings, add tomatoes broken up with juice and wine and stir briskly over med-high heat until sauce bubbles and thickens. Add mushrooms. Pour sauce over chicken. Bake in a preheated 350 oven for 40 to 45 min or till chicken is tender. Serve sprinkled with finely chopped chives. Note: We (myself and five siblings) all loved this dish when we were kids. It was only when I grew up and made it myself that I realized wh
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Cod Casserole Au Gratin
1 Pkg. white sauce mix -- (1 3/4 oz.) 1 Lb. small red skin potatoes 1 Block frozen cod fillets -- (16 oz.) unthawed 1 Pkg. frozen broccoli spears -- (10 oz.) thawed 1/4 C. dry seasoned bread crumbs Prepare white sauce as package directs. Cut unpeeled red potatoes in 1/4-inch thick rounds. (If using other potatoes, peel first.) Oil 13 x 9 x 2-inch baking dish; arrange potato slices on bottom, put still frozen fish in center. Spoon all but 1/4 cup white sauce over. Cover dish with foil; bake at 400 degrees for 40 minutes. Discard foil. Arrange broccoli spears around fish, spoon reserved white sauce over. Sprinkle bread crumbs over all. Bake for 10 minutes or until fish is opaque in center. Makes 4 servings.
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Chicken& Vegetables with Gravy
3 md Potatoes (to 4) -- pared, halved lengthwise 2 Carrots -- sliced 2 Onions -- sliced 2 Celery ribs -- in 1"" pieces 3 To 4 lb. whole broiler/fryer -- rinsed well 2 ts Seasoned salt 1/2 ts Coarsely ground black pepper 1/2 ts Basil 1/2 c Water or chicken broth -----GRAVY----- 1/3 c Flour 1/3 c -- Water 1/2 ts Thyme 1 t Soy sauce Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt, pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours, or on high for 3 1/2 to 4 hours. If you cook it on high, increase broth or water to 1 cup. When ready to serve, remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and so
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Chili-Rubbed Chicken with Barbecue
Chili Rub 3/4 cup chili powder (about 3 1/2 ounces) 3 tablespoons brown sugar 2 teaspoons cayenne pepper Mop 1 cup hickory barbecue sauce 3/4 cup ketchup 1/3 cup orange juice 1 tablespoon soy sauce 1 teaspoon hot pepper sauce (such as Tabasco) Everything Else 2 3 1/2 pound chickens -- quartered, backbones discarded 3 cups mesquite wood chips -- soaked in cold water 1 hour (optional) For Chili Rub: Mix all ingredients in bowl. For Mop: mix first 5 ingredients in medium bowl. Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour. Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook c
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Chinese Style Country Ribs(Crockpot)
Ingredients 1/4 cup soy sauce 1/4 cup orange marmalade 2 tablespoon ketchup 1 each garlic clove, crushed 3-4 pound country style spareribsDirections:Combine soy sauce, marmalade, ketchup
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Chicken Paella#2
1 fryer chicken -- cut up 2 Tbsp. cooking oil 1 1/2 C. chicken broth 1 Can peas -- (8 1/2 oz.) drained 1 Small Pack long grain rice 1 Can sliced mushrooms -- (3 oz.) drained 1 Pkg. onion soup mix Brown chicken in oil. Season with salt and pepper. Mix remaining ingredients, spread in casserole. Top with chicken, sprinkle with paprika. Cover and bake at 350 degrees about 1 1/2 hours.
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Chicken& Guava-Filled Bundles
-----BUNDLES----- 4 Boneless, skinless -chicken breast halves 1/4 t Salt 1/4 t Dried oregano leaves 1/8 t Pepper 1 Garlic clove, minced 2 oz Guava paste* 4 Thin slices cooked ham 1/4 c Fresh cilantro, finely -chopped 1 T Oil 8 oz Can Pillsbury -Refrigerated Crescent -Dinner Rolls -----SAUCE----- 6 oz Guava paste* 1/4 c Dry sherry 1/2 c Chopped fresh cilantro 1/2 t Beef-flavor instant -bouillon *Guava paste is available in Mexican Spanish groceries. If you cannot find it, you can substitute the same amount of jellied cranberry sauce. Place one chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4"" thick. Repeat with remaining chicken breasts. In small bowl, combine salt, oregano, pepper and garlic; mix well. Sprinkle evenly ov
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Chicken Millicent
1 Chicken -- cut up 1 package Dry spaghetti sauce mix 1/2 cup Dry white wine 2 Tomatoes -- quartered 1/4 pound Fresh mushrooms -- sliced Put chicken in cooker. Combine spaghetti mix and wine, pour over chicken. Cover and cook for about 4-6 hours on low. Turn contol to HIGH, add tomatoes and mushrooms. Cover and cook for 30-40 minutes till tomatoes are done. NOTE: In a pinch, you could use canned tomatoes and mushrooms.
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Coach's World Championship Bbq Chicken
2 Whole chickens (Tyson) 24 oz Italian salad dressing, Wishbone 1 lb Head Country BBQ spice 3 c Coach's BBQ Sauce 1 ga Zip lock bag Put two whole chickens in a gallon zip lock bag with a 24 oz. bottle of Wishbone Italian Salad Dressing. Seal the bag and refrigerate overnight. Remove from bag and pat dry. Sprinkle the spice over the chicken inside and out. Place chicken in the smoker and cook for 5 hours or until done. Every hour brush on a lemon mop ( see recipe). If you are grilling the chicken, brush on more often. At the four hour mark brush the BBQ sauce over the chicken, repeat every 30 minutes till chicken is done. This recipe works well with chicken halves or chicken breasts. Also you can grill the chicken pieces. Leave the skin on while grilling so the chicken will not dry out. Put the BBQ sauce on the last 10 to 15 minutes of grilling. Otherwise the chicken
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Chicken Parmesan(Rice)
6 lg Chicken thighs (about 11/2 -pounds), skinned and -boned 1/3 c Gold Medal all-purpose -flour 1/4 ts Salt 1/8 ts Pepper 1/2 c Milk 1 Egg, slightly beaten 1/2 c Dry bread crumbs 2 tb Olive or vegetable oil 1 c Shredded mozzarella cheese -(4 ounces) 2 1/2 c Spaghetti sauce 1/4 c Grated Parmesan cheese Pound chicken between waxed paper or plastic wrap to about V4-inch thickness. Mix flour, salt and pepper. Coat chicken with flour mixture. Mix milk and egg. Dip chicken into milk mixture; coat with bread crumbs. Heat oven to 375!. Heat oil in 10-inch skillet over medium heat until hot. Cook chicken in oil, turning once, until golden brown (add oil to skillet if necessary). Place chicken in ungreased rectangular pan, 13 x 9 x 2 inches with mozzarella cheese. Pour spaghetti sauce over cheese. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot and
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Chicken Scaloppine with Oregano(Italy)
6 skinless boneless chicken breast halves 3 tablespoons all-purpose flour 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano salt and freshly ground pepper 1/2 cup dry white wine Gently flatten the chicken breasts with a meat pounder until about 1/4 in (.5 cm) thick. Dust with the flour, coating evenly and tapping off any excess. In a large frying pan over medium heat, melt the butter with the oil. Add the chicken breasts and cook, turning once, until golden, about 3 minutes on each side. Sprinkle with the oregano, season to taste with salt and pepper and pour in the wine. Cook until most of the wine evaporates, about 2 minutes, leaving only a little of the cooking juices. Transfer the chicken to a warmed platter and serve at once. Notes: Scaloppine di Pollo All' Origano. This is a very quick dish to prepare and ta
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City Chicken
1 Pound ground turkey 1 Pound ground pork 1/2 C bread crumbs 2 Tbsp. milk 2 eggs 1 Tbsp. water 1 Tsp. salt 1 Tsp. dried thyme 1 Dash Tabasco sauce 1/4 Tsp. ground black pepper 2 C corn flake crumbs 12 wooden skewers 3 Tbsp. peanut oil 2 Cans prepared chicken gravy Combine the turkey pork and bread crumbs with milk, 1 egg, slightly beaten and seasonings. Wash hands well in soapy water and then shape into 36 1-inch balls and slide three meat balls on to each of 12 skewers. Chill if needed to firm up the meat. Combine 1 egg with 1 tbsp. water and whip lightly. Roll each skewer in the egg mixture and then in the cornflake crumbs. In a medium skillet, heat 3 tbsp. peanut oil.Fry city chikckens until golden brown, turning often so the brown evenly. Drain on paper towels, transfer to a lightly greased baking pan. Drizzle with canned chicken gravy (season the gravy to your
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Chicken Morocco
1 cup uncooked bulghur wheat 4 chicken thighs, skinned 1/2 onion -- chopped 1 tablespoon olive oil 14 1/2 ounce can stewed tomatoes -- no salt added 1/2 cup prune juice -- or orange juice 6 pitted prunes -- diced 1/4 teaspoon ground allspice In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 minutes. In skillet, brown chicken in oil over medium- high heat; drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes, or til sauce thickens and chicken is done; turn chicken and sauce occasionally. Serve over bulghur.
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Chicken with Apples
4 lb Chicken -- cut up 2 T Butter 2 T Oil 1/3 c Brandy 4 Apple -- peeled, cored -sliced 2 Onion -- chopped 1 c Apple cider or apple juice -for authority--use calvados 1 c Sour cream 1 T Flour 2 T Parsley -- chopped 1 t Tarragon 1/2 ts Paprika Salt -- to taste Pepper -- to taste In a casserole, heat butter and oil and brown chicken; season with salt and pepper if desired. Warm brandy in saucepan, ignite, and pour over chicken. Allow flame to burn itself out. Add apples and onion. Combine cider, sour cream, flour, and herbs; stir until smooth and pour over contents of casserole. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. If you want, 2 cups of cider or apple juice may be used; just omit the sour cream and use 2 Tbs of flour. You can also try it without the tarragon, using 1/4 tsp each of nutmeg, cinnamon, and ground cloves. Serve with:
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Chicken Papriksha
4 ea Chicken breasts : Salt, pepper : Paprika 1 cn Cream of mushroom -- : undiluted 8 oz Sour cream : Margarine Now it is your turn to bear with me. I have a delicious Chicken Papriksha recipe, but it is in my head, as it was taught by my mother in law and never written down; Season the chicken well with salt, pepper and garlic powder (Optional), top chicken pieces with lot of paprika (both sides). In a large frying pan (that has a lid) melt some margarine and sautee chicken pieces till well browned,** add 1/2 cup of water and cover pan, let it cook for 15 minutes. Mix soup and sour cream add to chicken mixing well with the juice that chicken has been cooking .Cook for a few more minutes and ENJOY! I serve it with butter noodles. ** before adding water you can drain some of the fat margarine) if there is too much. Let me know when you try>> or if you do not understand. You can use chicken with o
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Chorizos(Mexican Sausage)
2 lb Pork tenderloin (ground ok) 5 Chiles anchos 1/2 ts Coriander seeds (toasted) 1/2 ts Peppercorns 1/8 ts Cumin seeds 2 tb Sweet paprika 2/3 c Mild white vinegar 1/2 lb Pork fat 2 Chilies pasilla 3 Cloves 1/2 ts Oregano (Mexican Blended) 4 Garlic cloves (peel/crush) 2 1/2 ts Salt 2 fl Vodka (if wanted) Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry
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Coconut Corn Curry
4 c Corn kernels, fresh/frozen 3 tb Poppy seeds 1 ts Coriander seeds 1 ts Sesame seeds 1 tb Ginger, grated 2 ea <A class=iAs style=""PADD"
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Chicken with Cream Sauce
1 large chicken 1 stalk celery halved (with leaves) 1 small onion halved 4 sprigs parsley 2 whole cloves 1 carrot peeled and halved 1 teaspoon salt 1 small bay leaf 1/2 teaspoon thyme water +++++ Sauce: +++++ 4 tablespoons butter 1 cup chicken stock 1/8 teaspoon pepper 1/2 cup cream 1/2 cup flour 1/2 teaspoon salt 1/4 cup chopped parsley Instructions: ------------- Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tablespoon butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. From: Maggie MWORKMAN@VM.CC.P
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Chicken-Broccoli Pie
3 c Shredded Cheddar cheese (12 oz.) 1 1/2 c Cut-up cooked chicken 2/3 c Finely chopped onion 1 pk (10 oz) frozen chopped Broccoli, thawed and Drained 1 1/3 c Milk 3 Eggs 3/4 c Bisquick baking mix 1/4 ts Pepper 1/8 ts Dried thyme leaves Heat oven to 400 degrees.Mix 2 cups of the cheese,chicken,onion and broccoli in greased pie plate,10 x 1 1/2"". Beat remaining ingredients except cheese with wire whisk or hand beater until almost smooth,about 1 minute.Pour into plate. Bake until knife inserted in center comes out clean,25 to 30 minutes Top with remaining cheese.Bake just until melted,1 or 2 minutes.Cool 5 minutes.Serves 6 to 8.
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Chili Relleno(Tofu) Casserole
7 oz Green Chilis (can) whole 14 1/4 oz Firm tofu 3/4 lb Jack cheese, grated 3/4 lb Sharp cheddar, grated 7 oz Green chilis (can) diced 6 Eggs 12 oz Evaporated milk 1 c Salsa Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13x9 baking dish. Place tofu on paper towel and gently squeeze out excess moisture. Crumble and blend half the tofu with jack cheese. Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350§ oven for 45 minutes. Source: unknown Typed for you by Joan Mershon
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Chinese: Cashew Chicken 1
3 x Chicken breasts * 1/2 lb Chinese pea pods 1/2 lb Mushrooms 4 x Green onions 2 c Bamboo shoots, drained 1 c Chicken broth ** 1/4 c Soy sauce 2 tb Corn starch 1/2 ts Sugar 1/2 ts Salt 4 tb Salad oil 1 pk Cashew nuts (about 4-oz) * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 m
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Chinese: Chicken In Plum Sauce: Mwei Jiong Ga
1/2 c Oil 1 Clove garlic 3 lb Frying chicken 1/3 c Plum sauce 5 Celery stalks, diced 4 sl Ginger 3 tb Sherry 4 Carrots 2 ts Sugar 1 ts Salt 1/3 c Chinese pickles 1/4 c Water 2 ts Cornstarch mixed with 1/4 Cup water PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy.
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Coffee Pot Roast
Ingredients 6 each carrots, peeled, diced 2 cup potatoes, peeled, diced 2 pound beef, pot roast 1 salt, to taste 1 pepper, to taste 1 cup tomatoes, canned 1 cup coffee, black 1 cup waterDirections:Put vegetables in cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender. If desired, thicken with flour and water base.
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Chicken Paprikas
4 Tbsp Freshly Rendered Lard -- Or Oil 1 Tbsp Hungarian Paprika 3 Yellow Onions -- Chopped 3 1/2 Lbs Chicken, Cut Into 8 Pieces 1 Cup Chicken Stock 1 Medium Tomato -- Diced 2 Anaheim Or Cubanelle Peppers,Seeded -- Coarsely C hopped 1 Tsp Salt 1/8 Tsp Fresh Ground Pepper 2 Cloves Garlic -- Crushed Thickening 1/2 Cup Sour Cream 2 Tbsp flour Heat a 6 quart heavy stove-top casserole and add the lard or oil and paprika. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients except for the thickening. Bring to a simmer and cook, covered for about 45 to 60 minutes (all is tender). remove the chicken pieces and set aside. Mix the sour cream and flour well with a wire whisk. Add 1 cup ofthe juices from the pot to the cream and stir well to avoid lumps. Stir this mixture into the pot and stir while it thickens. return th
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Chinese: General Tsao's Chicken 1
1 lb Boneless chicken breasts cut -into 1 in pieces 3 tb Soy suace 3 tb Cornstarch 1 Egg white beaten until -frothy 1 c Veg. oil 3 Hot dried chili peppers, -broken in half 2 Cloves garlic finely chopped 1 Piece ginger root (1 in) -peeled and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 ts Sesame oil 1/2 ts Salt 1 ts Brown sugar Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golde
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Chicken Napoli
1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets 2 ea Potatoes, sliced 2 ea Carrots, sliced 1/2 ea Eggplant, cubed 2 ea Onions, sliced 1 ea Red or green pepper, sliced 2 ea Celery, sliced 1/2 t Pepper 16 oz Tomatoes, can 1/2 t Garlic powder 2 t Chicken boullion powder 1 1/2 c Water 1 T Dill weed Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g.
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Chicken Tortilla Wraps
4 fat free flour tortillas 1 lb boneless skinless chicken breast halves -- cut in thin strips 1 med onion -- sliced 1 sm clove garlic -- finely chopped 2 tbsp Worcestershire sauce 1/4 tsp salt 1/4 tsp ground black pepper 2 c shredded lettuce 1 med tomato -- chopped 3/4 c reduced fat Ranch-style dressing Heat oven to 350°. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick skillet with cooking spray. Place skillet over medium-high heat. Add chicken, onion and garlic; saute until chicken is no longer pink in center, 4-6 minutes. Stir in Worcestershire sauce, salt and pepper. Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve.
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Chicken-Vegetable Pot Pies
12 oz Chicken Breast halves 2 1/2 c Water 2 x Med Baking potatoes * 1/2 c Chopped Celery 1 t Dry Chicken Bouillon powder 10 oz Pkg frzn Mixed Vegetables 2 T Unsalted Margarine 2 T Flour 1 c Skim Milk 1 t Poultry seasoning 4 oz Can drained sliced Mushrooms -----------------------------------CRUST----------------------------------- 1 c Flour 1 t Baking powder 1/4 t Salt 1 T Plus 1 1/2 t Margarine 1/2 c Nonfat Buttermilk * peeled and cut into 1/2"" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Me
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Chicken Packets
2 c Cooked, chopped chicken 3 oz Package cream cheese -softened 1 tb Chopped chives 2 tb Milk 1/2 c Crushed, seasoned crouton -crumbs 2 pk Refrigerated crescent rolls 1/4 c Melted margarine Mix chicken, cream cheese, chives, milk and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 quart freezer bag. Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them. Refrigerate crescent rolls. To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectanngles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place pack
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Circular Sandwich
1 ea red bell pepper 1 ea yellow bell pepper 1 ea medium eggplant 1 olive oil 1 salt and freshly ground 1 pepper 1 ea 10 inch round load crusty 1 bread 1/2 c oregano lemon dressing 1/4 lb slice black forest ham 1/2 lb salami, preferably 2 kinds 1 lb mozzarella, sliced 20 ea large fresh basil leaves Roas whole peppers over a gas filame or under a broiler until they are completely blackened. Place in a paper bag until cool enough to handle. Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with olive oil and sear on a grill or hot skillet until brown on both sides. Season with salt and pepper. Cut bread in half horizontally with a serrated knife, and hollow out the top and bottom halves. Brush bottom half with 1/4 cup of the dressing. In the bottom half of the bread, place the fillings in this order: ham, eggplant, one kind of salami, peppers, mo
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Chicken Murphy
1 1/2 lb Italian sausage, sweet 3 lb Chicken thigh breast; -boned skinned, or -cut up chicken Salt pepper; to taste 3 tb Olive oil 1 c Celery; chopped 1 c Onions; chopped 1/2 lb Mushrooms; sliced 8 Anchovy fillets, flat 1/2 c Black olives; sliced 1 tb Capers 1/2 c White wine 1/4 c Tomato sauce Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid. Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. add the anchovies, olives and capers. Add drained celery. Stir to comb
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Chicken Ultraburgers
1 lb Boneless, skinless chicken -meat (white and dark) 1 Onion, peeled and quartered 1/4 c Fresh parsley leaves 1/4 c Fresh parsley stalks 2 tb Dijon mustard 1/4 ts Salt 1/4 ts Pepper 1 c Cooked brown rice 1 tb Olive oil with a dash of -dark toasted sesame oil Chop meat into small pieces. Place the onion, parsley, mustard, salt and pepper into food processor. Pulse until onion is minced but not pureed. Transfer to large bowl and set aside. Process meat, in 2 batches if necessary, for about 20 pulses. Transfer to bowl withonion mixture. Add the rice and stir until well mixed. Form into 4 patties. (It's easier to make patties if the mixture is chilled for an hour.) Heat oil in large skillet. Cook chicken burgers 4 minutes each side. Serve on whole wheat buns with lettuce and tomato. I made these a couple of nights ago....really flavorful!! I didnt' have any onion and they still were fantastic. I also found that I had lots of meat after de-boning the chicken...it made about 6 patties. From Graham Kerr's Minimax Cookbook. Food Wine RT [*] Category 7, Topic 8 Message 104 Sun Jan 10, 1993 WYF.4.LYF [Choc. Queen] at 17:07 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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Cioppino *** (Expt46b)
24 Clams or mussels* 1 tb Corn starch 3 Small lobsters; or 3 Dungeness crabs; cracked 1/2 c Olive oil 2 Cloves Minced garlic 2 Chopped onions 6 Chopped green onions 3 Chopped ribs of celery 1 Chopped green bell pepper 1 ts Chopped fresh thyme 1 Bay leaf 2 c Chopped fresh tomatoes 1 cn Plum tomatoes 2 c Red or white wine 1 ts Crushed fennel seed Good sized pinch saffron 1/4 c Chopped parsley Salt and pepper to taste 32 Small cleaned shrimp 2 lb Red snapper; cut into pieces 1 Clove garlic 1 ts Anchovy paste * cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER with corn starch. Drain several times in cold water. Clean and cut into pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf, tomatoes, wine, fennel seed, saffron, parsley and salt
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Chicken with Lima Beans
Ingredients 1 each chicken, whole, cut up 1 salt 1 pepper 1 tablespoon oil 2 each potatoes, cubed 1 each beans, lima, frozen, thawed 1 cup broth, chicken 1/4<
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Chicken Veronique*
-----PATTI - VDRJ67A----- 4 Chicken breast halves - skinless, boneless 2 tb Butter or margarine 4 oz Mushrooms -- sliced, drained 1/2 c Green onions -- chopped 3 tb White wine -OR- lemon juice 1/2 c Whipping cream 1 c Seedless grapes 1/2 ts Salt 1/8 ts White pepper Heat 1 tbls butter in 10"" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. (If chicken has cooled off, return to pan for
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Chicken Potpies
pastry for double crust pie 1 package frozen peas carrots (10 oz) 1/2 cup onion -- chopped 1/2 cup fresh mushrooms -- chopped 1/4 cup butter or margarine 1/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon dried sage, marjoram or thyme -- crushed 1/8 teaspoon pepper 2 cups chicken broth 3/4 cup milk 3 cups cooked chicken or turkey -- cubed 1/4 cup snipped parsley 1/4 cup pimiento -- chopped Prepare pastry; set aside. Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender. Stir in flour, salt, sage, marjoram or thyme and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10 ounce round casseroles (or use a 12 X 7 1/2 X
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Chicken with Apples and Radicchio
2 tb Olive oil 4 Chicken legs, skinless 2 lg Shallot; chopped 1 c Radicchio; shredded 2 c Apple cider 1/2 ts Thyme; dried Salt and pepper; to taste 4 Apple; tart 1 tb Cornstarch Recipe by: SuperFoods by Dolores Riccio Heat oil in skillet or electric fry pan. Brown chicken pieces over medium high heat. Pour off any excess fat, leaving only 2 tbsp. Add shallots and r about 20 minutes. You should still have about 1/2 cup of pan juices but if the skillet becomes too dry, add more cider. Cut the unpeeled apples crosswise into 4 thick rounds each and lay them ove the chicken. Cover and simmer for 3 to 5 minutes, just until the apples are the pan. Mix cornstarch with remaining 1 cup of cider until there are no lumps. Pour -----
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Chicken Piccata Sandy Herzog(Gjts45b)
2 Boned -- skinned chicken brea 1/2 cup Dry white wine 1 Juice of 1 lemon Oil 1/2 pound Sliced mushrooms Flour, salt -- pepper Pound chicken breasts to about 1/4"" thickness. Dredge in flour, salt and pepper. Fry quickly in oil. Saute sliced mushrooms in same pan. Add juice of one lemon and the white wine. Boil down to about 1/2, then add back the chicken and heat until chicken is warm. -Sandy-N.C.
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Chicken Spaghetti Casserole
SOUP GREENS- 1 Yellow onion -- leave yellow Skin on 1 Carrot 1 Parsnips Few sprigs 4 To 5 pound CASSEROLE- 2 md Yellow onions -- chopped 2 Cloves garlic -- peeled, Pressed 1 Green pepper -- seeded and Chopped 2 c Celery -- chopped 1/2 lb Mushrooms -- chopped 2 tb Vegetable oil 2 tb Butter 2 c Milk 2 tb Flour 1/2 lb Mushrooms 1 lg Roasted red peppers -- Chopped OR 1 sm Can 2 lb Vermicelli 1 lb Grated Cheddar cheese 6 Hard-boiled eggs -- chopped Salt and pepper -- to taste Parsley Stewing chicken Chopped pimientos Simmer chicken in water until tender with soup greens. A large, old hen may take up to two hours. Can do this in Crockpot, cooking all day. Remove chicken from stock, discard vegetables and reserve stock. Stir meat from bones, discard skin and bones, cut meat in small pieces. Casserole: In large skillet, saute the first five casse
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Chippewa Trout
6 sm Dressed trout 6 Bacon -----marinade----- 1/2 c Sherry 1/2 c Melted butter 2 tb Lemon juice Salt the inside of the fish. Mix the sherry, melted butter and lemon juice. Place the dressed fish in a wide pan and cover with the marinade. Let stand for 1 hour. Wrap bacon around the fish and hold in place with skewers. Cook over a hot fire basting frequently. Cook until the bacon is crisp, turning only once. Serves 6. (Adapted from a recipe of the Red Cliff Chippewas; from 'Old Times Recipes') -----
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Chinese Chicken Stir Fry
4 Chicken breast fillets -(approximately 4 oz. each), -skinned, all visible fat -removed 1 1/3 c Homemade Chicken Broth or -commercial low-sodium -variety 3 tb Cornstarch 3 tb Sherry 2 tb Light soy sauce 1 tb Rice vinegar 1 tb Hot pepper oil 1 tb Grated fresh ginger 3 Cloves garlic, minced 1 tb Sesame oil 1 8-oz package fresh -mushrooms, sliced 1 c Diced red bell pepper 3/4 c Sliced green onion 1/3 c Unsalted dry-rosted pecan -halves Rinse chicken and pat dry. Cut into 1-inch cubes. Set aside. In a small bowl, combine broth, cornstarch, sherry, soy sauce, and vinegar. Set aside. Heat hot pepper oil in a nonstick skillet or wok over high heat. Add ginger and garlic and saute 1 minute. Add chicken and stir-fry until lightly browned. Transfer chicken to plate and set-aside. Add sesame oil to skillet. Stir in mushrooms and pepper. Cover pan, reduce heat, and steam 5
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Chinese Cashew Tuna
Ingredients 7 oz tuna, canned, in water, drained, flaked 1 cup celery, diced 1/2 cup onions, minced 3 tablespoon margarine 1 each cream of mushroom soup, can, condensed 1 each bean sprouts, 16 oz can, drained 1 tablespoon soy sauce 1 cup cashews, coarsely chopped 1 each chow mein noddles, cannedDirections:Combine all ingredients except chow mein noodles in crockpot; stir well. Cover and cook on Low setting for 4 to 9 hours. Serve over chow mein noodles.
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Chicken Tarragon
1 lb Chicken breast; boneless -skinned 2 tb Low-sodium soy sauce; 2 tb Water Juice of 1 lemon 1 ts Sesame oil; 2 cl Garlic; minced 2 ts Dried leaf tarragon; Trim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine. Serve with ""Orzo and Pignoli"" and ""Minted Tomato Saute"". Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO: 72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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Chicken Tortilla Roll-Ups
1 cup chopped cooked chicken 1/4 cup salsa 1/4 cup shredded cheddar cheese 2 tablespoons light sour cream 4 flour tortillas -- (6-inch) Combine chicken, salsa, cheese and sour cream. Spread 1/4 cup chicken mixture down center of each tortillas. Roll up tortillas, enclose filling. Wrap each flour tortilla in plastic wrap.
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Chicken with Wine and Herbs
1 x Frying chicken 1/2 ts Oregano 1/2 ts Basil 1 c Dry white wine 1/2 ts Garlic salt 1/2 ts Salt 1/4 ts Pepper Wash chicken and cut up. In small amount of Oil, brown chicken pieces on all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender. -----
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Chinese: Beef Shreds with Green Pepper
1 lb Flank steak 2 md Bell peppers 1 Clove garlic 4 tb Peanut oil 1/4 ts Salt SAUCE: 1/4 c Stock 1 ts Thin soy sauce 1 ts Chili paste with soybean 1 ts Sherry wine 1 1/2 ts (approx) thin cornstarch -paste Preparation: Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4"" thick. Slice across grain into matchsticks about 2 1/2"" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins
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Chicken Medaillons
1 1/2 c Sliced fresh Mushrooms 2 T Shredded Carrot 2 T Sliced Green Onion 2 T Finely chopped Celery 2 1/2 t Lemon Juice 1/4 t Dried Thyme, crushed 1 x Tomato, peeled, seeded, chop 4 x Chicken Breast halves * 1/2 t Instant Chicken Bouillon 1 T Cornstarch 1/4 c Skim Milk * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8"" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden too
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Chicken with Orange Sauce- New Ama Cookbook
---Chicken--- Vegetable oil cooking spray 1 skinless 3-lb chicken 1/2 teaspoon paprika 1 cup onion slices or one-medium onion -- ends removed and sliced ---Orange sauce--- 1/2 cup frozen orange juice concentrate 1/3 cup water 2 tablespoons brown sugar 2 tablespoons minced fresh parsley 1 teaspoon light soy sauce 1 teaspoon dry sherry 1/2 teaspoon ground ginger Orange juice tenderizes and adds flavor. Brown the chicken pieces under a broiler. Cook with onion and sauce on the stove top or oven. 1. Wash a 2.5 to 3 pound chicken. Pat dry with paper towels. Cut into serving pieces; remove all visible fat. 2. Turn on the broiler. Lightly spray a baking sheet with vegetable oil spray; set aside. 3. Sprinkle the chicken pieces with paprika and place on the prepared baking sheet. 4. Broil the chicken about 6 inches from the heat until lightly bro
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Clive Younghusband's Venison Stew
4 lb Venison (haunch, ham) 3 c Cheap red wine 1 1/2 c Red or white wine vinegar pn Ground allspice 2 Whole bay leaves 4 c Celery, carrots, leeks, Roughly chopped Sugar Salt 8 oz Jar of beef gravy 3/4 c Pearl onions, trimmed 3/4 c Fresh mushrooms 2 Cloves, garlic, crushed 2 pn Ground oregano 1 lb Salt pork, diced 1&gt;. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2&gt;. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2"" cubes. Add to the strained mixture. Let mixture stand in the refrigera
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Clam & Potato Casserole
Ingredients: 1 Qt. clams, shucked 1/4 c Flour 1 ds Pepper 1 1/2 c Clam liquid milk mixed 1 lg Onion chopped Paprika 1 Stick butter or margarine 1 1/2 ts Salt 1/4 tb Curry powder 6 Potatoes, boiled, sliced 4 tb Parmesan cheese, grated Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.
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Chicken& Spaghetti, Iv
1 ea Chicken 3/4 c Bell pepper, chopped 2 qt Chicken broth 1 pk Spaghetti 3/4 c Celery, chopped 2 ea Cubes chicken bouillon 1 lb Velveeta cheese w/peppers Boil chicken in water. Remove and debone. Add chicken cubes to broth: should be 2 qts. water. Cook spaghetti in broth until most of liquid is absorbed. Add remaining ingreds.
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Chile-Rubbed Pork Tenderloin
7 pounds pork tenderloin -- cut into 9 pieces MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of 1 each orange, juice and zest of 1/4 cup red onion -- julienned 1/2 ounce vegetable oil 1/3 cup port wine 8 ounces dried Michigan cherries 1 teaspoon ginger, grated 1 teaspoon jalapeno chile -- chopped 1/8 teaspoon cayenne pepper pinch nutmeg salt -- to taste 2 tablespoons green onions -- bias cut CIDER BOURBON SAUCE 4 cups apple cider 1 ounce cider vinegar 1 teaspoon shallots -- chopped 1 each fresh rosemary sprig, 3 inch piece 2 cups beef glaze bourbon, 2-3 ounces salt and pepper -- to taste 1 ounce butter, unsalted CHILI RUB [sic] 1 tablespoon chili powder, paprika, ground cumin -- each 1 teaspoon granulated onion, garlic powder, salt -- each FOR CHUTNEY Poach lemon and orange zest. Strain, cool and set aside. Saute red onion
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Chicken Marsala..Vvkx95a
4 Chicken breasts -- boneless 2 TB Flour 2 TB Margarine 2 TB Oil 1/2 ts Tarragon 1/2 c Marsala; wine -- sherry or : cogn 1/4 c Chicken broth 1/2 c Heavy cream 1 TB Dry mustard 1/4 c Parsley -- chopped : Salt : Pepper 3 c Minute rice -- dry DREDGE CHICKEN IN FLOUR. SPRINKLE ON SALT, PEPPER, AND TARRAGON BROWN IN HOT OIL/BUTTER. REMOVE FROM HEAT. DEGLAZE SKILLET WITH WINE. ADD BROTH, STIRRING. ADD CREAM WITH MUSTARD, STIR UNTIL THENED. RETURN CHICKEN TO PAN. SERVE OVER RICE, GARNISH WITH PARSLEY. Recipe By : -----
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Cliff's Pizza Topping
1 lg Bell pepper, green, chopped 1 lg Bell pepper, red, chopped 1 md Onion, chopped 1 lg Tomato, sliced into rounds 1 c Mozzarella cheese, shredded (Use more or less to taste) Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza dough). Tope with chopped peppers and onions, cover with round tomato slices. Sprinkle with salt and pepper. Cook for about 20 to 25 minutes on 450 degrees, or until crust is brown and cheese melted. (I omit pizza sauce for this one. If you've never tried it... try it just once, you might be surprised how good it is without sauce. Make sure the pizza is completely covered with vegetables, sometimes I use very finely chopped broccoli with this as well, and if I feel adventurous, jalapeno peppers).
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Chiken Pot Pie-
1 can mixed vegetables. 2 cups diced precooked chicken 1 can creme soup* 1/2 soup can milk pie crust *( i use mushroom or chicken) Mix all ingredeients in a bowl. Pour into pie crust. I always add a little mor e milk so it makes more gravy. Freeze uncooked. You can also put on a top pie c rust. Prick with fork to make steam vents. To cook- 350 degrees for 2 hours if taken directly from freezer. 1 hour to bake if thawed. This is so easy to make and my family loves it. Its so easy to make 3 or 4 of these at a time. We usual ly serve this over rice. from the Frozen Assets List
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Chicken with Cherry Sauce
4 Boneless, skinless chicken Breasts 1/2 ts Cracked black peppercorns 1/2 ts Cracked coriander seeds 2 tb Olive oil 1 tb Sugar 2 tb Fresh lemon juice 1/4 c White wine 1 c Chicken stock 2 tb Cherry brandy, optional 1/2 c Pitted sour cherries Rub chicken breasts wth peppercorns and coriander. Heat oil in skillet on medium heat. Add chicken breasts and saute until browned and cooked through, about 5 minutes per side. Remove from skillet. Add sugar, lemon juice and white wine and reduce until a syrup forms. Add stock and brandy. Simmer together until sauce is slightly thickened, then stir in the cherries. Return chicken and any juices to skillet to reheat. Serves 4. -----
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Citrus Crusted Shrimp with Ginger Starfruit A
12 Large shrimp 2 Lemons -- zested and juiced 2 Lime -- zested and juiced 1 Jalapeno pepper -- diced 1 tb White peppercorns -- crushed 1 tb Coarse salt 2 tb Brown sugar 1 tb Olive oil 1 t Sliced ginger root 2 Starfruit -- sliced crosswise 2 oz Rum Recipe by: Allen Susser of Chef Allen's, Aventura, FL STEP ONE: The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely. STEP TWO: Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat. Don't cut them in half. STEP THREE: Combine lemon and lime zest, jalapeno, and white peppercorns and set aside. STEP FOUR: Combine lemon and lime juice with brown sugar in a small saucepan and simme until 3 tablespoons are left. Add the salt and zest mixture. Cook for one more minute and remove from heat. Moisten
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Chicken Tortillas
1 Whole chicken; cook, or -canned chicken 1 cn Cream of chicken soup 1/2 c Green chili salsa 2 tb Quick cooking tapioca 1 md Onion; chop 1 1/2 c Cheese; grate 12 Corn tortillas Black olives; slice Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on LOW 6 to 8 hours or HIGH for 3 hours. Garnish with black olives. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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