Beruflich Dokumente
Kultur Dokumente
Apricot-Glazed Chicken
Place chicken in a single layer in 8"x12" baking pan. Cover chicken with
sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 chicken fryer -- cut up
6 cups water -- for boiling chicken
Dumplings:
2 cups self-rising flour
1 egg
Boil chicken until done, take chicken out and chicken broth add dumplings
and cook 10 to 15 minutes .
take 1 cup of broth out to use for left over dumpling to warm up.
Mix together dumpling ingredients and roll out on floured board. roll
thin, cut and drop into boiling broth. then cool slow for 10 to 15
minutes.
Serve chicken on the side debone and add back in with dumplings.
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Butterflied Chicken
NOTE: For a plain broil with no mustard and crumbs, give 15 rather than
10 minutes to a side, until juices run clear yellow from pricked
drumsticks.
Mustard and herb coating. Drain fat and juices out of pan into a small
bowl; skim off and discard all but about 4 tablespoons of fat from top of
juices.
Blend mustard in another bowl with scallions or shallots, tarragon and hot
pepper sauce.
Beat up reserved fat and juices and blend half of them into the mustard.
Spread the mustard over the chicken, then pat on a coating of fresh white
breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in
a blender or a processor.) Baste crumbs with remaining fat and juices.
Carve into serving pieces at the table, or arrange them on a hot platter
in the kitchen.
BARBECUE NOTE:
The crumb coating makes for difficult barbecuing, since the crumbs tend to
burn and fall off into the fire. However, you can use just the mustard
and herb mixture, basted on during the last few minutes of cooking (beat a
few tablespoons of oil into the mustard to take place of chicken fat and
juices).
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Place chicken, skin side down, in single layer in a shallow baking pan
lined with foil.
To serve, spoon mushrooms and any remaining sauce over hot chicken.
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Cashew Chicken
Bone chicken and remove skin. Slice horizontally into slices, 1/8 inch
thick. Then cut into 1-inch squares. Arrange on tray.
Slice mushrooms.
Cut green part of onion into 1-inch long pieces. Slice white part 1/4
inch thick. Arrange on tray.
Mix soy sauce, cornstarch, sugar, and salt. Pour into small pitcher.
Place oil and nuts in container.
Arrange ingredients at table with electric fry pan. Heat 1-tablespoon oil
to 350 degrees. Add cashews all at once. Cook 1 minute, shaking pan.
Remove and set aside. Add remaining oil and chicken. Cook, quickly,
turning, until opaque. Add mushrooms and broth. Cover and simmer 2
minutes. Stir in soy sauce and cook until thickened, stirring constantly.
Simmer 1 minute, uncovered. Mix in onions. Sprinkle with cashew nuts.
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Remove all meat from bone and cut in small bite-size pieces. Place cut
chicken on waxed paper in flour and let set for 15 minutes. Mix egg, milk,
salt and pepper in a bowl. Put all chicken in egg mixture, let stand 10
minutes. Start letting the oil get hot. Dip in flour and fry. Boil 3 cups
water and bouillon cubes. Mix cornstarch in cup cold water, pour into pan
with rest of ingredients and let thicken. Remove 1/2 of sauce and put in
another pan, add 1-cup cashews and 4 tablespoons of chopped onion. Let
stand for 10 minutes. Then pour over cooked chicken. The rest of sauce is
to be poured over rice at table.
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Champagne Batter
In a medium bowl, mix together the flour, salt, pepper, oil and egg yolks.
Stir well., Gradually add the champagne,, stirring constantly to keep
smooth. Refrigerate batter for 3 to 12 hours. Use this batter to coat
the chicken pieces, fish, shrimp, vegetables or fritters and deep fry as
you would fritters.
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NOTES : You can use 2 cups of chicken pieces, fish, peppers, potatoes,
shrimp, vegetables or fritters for deep frying.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 eggs, hard-boiled
1 chicken -- boiled, cooked and
-- deboned
2 cups macaroni -- cooked and cooled
1 cup chopped celery
1/2 cup chopped onions
green onions -- chopped
olive -- green
mayonnaise
paprika
Put macaroni in bowl, add cut up chicken, chopped eggs, celery onions and
green onions, olives/ Add mayonnaise to mix. Sprinkle with paprika,
chill about 2 hours before serving.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 teaspoon cornstarch
1 teaspoon soy sauce
2 teaspoons sherry
1/2 teaspoon sugar
1/2 teaspoon oil
2 cups chicken -- cubed
1/2 cup slivered almonds
3 tablespoons oil
1 cup celery -- sliced diagonally
1 cup pea pods -- frozen
1 cup fresh mushrooms -- sliced
1/2 cup waterchestnuts -- sliced
1 cup chicken stock
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon soy sauce
In medium mixing bowl combine cornstarch, soy sauce, sherry, sugar and 1/2
teaspoon oil. Add cubed chicken and toss to coat. Set aside. Preheat
electric wok at 350 degrees. Toast almonds, stirring constantly until
lightly browned, about 3 minutes, remove.
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Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
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* Exported from MasterCook *
Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture.
Heat oil in skillet over medium heat. Add chicken and brown on all sides.
Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and
milk in small saucepan. Cook over low heat until hot. Do not boil. Pour
over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or
until tender.
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Prepare rice as package directs using 2 cups water. Combine cheese and
flour; stir into rice. Spread evenly into 11x7" baking dish. Season
chicken with salt and pepper. In shallow dish, combine egg and water. Dip
chicken in egg mixture; roll in crumbs. In large skillet, melt butter;
cook until golden. Preheat oven to 350 degrees. Arrange chicken on rice;
bake 35 to 40 minutes or until bubbly. In small saucepan, combine soup,
milk and pimientos; heat stirring until smooth. Serve with chicken;
garnish with mushrooms. Refrigerate leftovers.
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In 10" skillet over medium-high heat, in hot oil, cook chicken, 1/2 at a
time, until browned. Add onion and peppers. Cook 5 minutes or until
vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to
boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables
are tender. Serve over rice.
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Chicken Cacciatora #1
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Chicken Cacciatora #2
Brown chick in hot salad oil, then remove. Add onions and cook over low
heat until golden but not brown. Drain off excess fat. Add remaining
ingredients. Add chicken and simmer covered 15 minutes; uncover and cook,
turning chicken in sauce occasionally, until chicken is tender and sauce
is thick (consistency of catsup), about 45 minutes to 1 hour. Skim off
excess fat and remove bay leaf before serving.
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Chicken Casserole
Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 fryer -- boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton Borden jalapeno sour cream dip
1 dash celery salt
1 large onion -- chopped fine
1 1/2 tubes Ritz crackers
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Chicken Confetti
Wash chicken pieces and pat dry. Season with 1 Tsp. salt and 1/8 Tsp.
pepper. In large skillet or Dutch oven, brown chicken in oil; remove
chicken. Pour off all but 3 Tbsp. fat. Add onion and garlic; cook and stir
until onion is tender. Stir in chicken and remaining ingredients except
spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours
or until tender, stirring occasionally and adding water if necessary. Skim
of excess fat. Serve on spaghetti; sprinkle with Parmesan cheese.
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Chicken Enchiladas
Break tortilla chips in pieces and put layer of tortilla chips in buttered
baking dish. Put a layer of chicken mixed with all other ingredients,
except Velveta cheese. Add another layer of tortilla chips then chicken
mix. Top with grated Velveeta cheese.
Can be frozen.
Busted by Barb
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In large skillet brown chicken on both sides in hot oil. Drain excess oil.
Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce
over chicken prior to serving.
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Chicken Kiev
Make seasoned butter by blending butter, parsley and pepper. Roll into
small rolls and place on wax paper. Freeze until butter is firm. After
chicken breasts have been boned and halved, take a mallet and pound flat.
Roll the chicken breast around a butter roll, coat each chicken roll in
flour and dip in egg. roll in bread crumbs and fry in deep fat.
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Preheat oven to 375 degrees. In skillet over medium heat, saute mushrooms
and scallions in 4 Tbsp. butter, 10 minutes, stirring occasionally. Remove
from pan. Brown chicken livers in remaining butter; dice and add to
mushroom mixture. Stir in 1 cup white sauce, lemon juice, flavor enhancer,
salt and parsley. Spoon 2 Tbsp. filling onto each crepe and roll it up.
Place crepes in buttered baking dish and spoon remaining sauce over them.
Bake, covered, 20 minutes, until sauce bubbles.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup ginger flavored brandy
1/4 cup oil
1/4 cup soy sauce
1 large garlic clove -- minced
1 pound chicken livers
8 ounces waterchestnuts, canned -- drained and halved
2 slices bacon
1 medium onion -- sliced
In large bowl, combine brandy, oil, soy sauce and garlic. Mix in chicken
livers and chestnuts, cover. Refrigerate, stirring occasionally, several
hours or over night.
Drain chicken livers and chestnuts. Cook stirring until liver is cooked
as desired. Mix with bacon.
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Chicken Lo Mein
1. In covered pasta pot, bring 2 quarts hot, salted water to a boil. Add
pasta; cook 2 minutes, until just tender; drain.
3. Place large wok over high heat. When wok is very hot, add peanut oil;
tilt to coat sides. When oil is just beginning to smoke, add bell
peppers; stir-fry 1 minute. add chicken mixture; stir-fry 2 minutes. Add
carrots, scallions and garlic; stir-fry 1 minute. Add spaghetti; using
pasta fork or wooden spoons, toss 1 minute. Pour in broth mixture;
continue tossing 2 minutes. add sprouts, spinach and sesame oil; stir-fry
1 to 2 minutes until spinach is wilted and chicken is cooked through.
Serve immediately.
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Chicken Normandy
Season chicken with salt and pepper. Heat butter and oil in Dutch oven.
Add chicken and brown well on all sides. Remove chicken with tongs and set
aside. Add onion to pan and saute until transparent. Add apples and celery
and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook,
stirring 2 minutes. Gradually add apple cider and stock and cook,
stirring, until mixture comes to a boil. Return chicken to pan, lower
heat, cover, and simmer 40 to 50 minutes or until chicken is tender.
Adjust seasoning, add cream, and cook, stirring until sauce is thickened
and comes to a boil. Arrange chicken on serving platter, spoon sauce over
and sprinkle with bacon.
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Chicken Nuggets
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Chicken Oriental
In a small dish, combine the cumin, coriander, salt, and cayenne pepper.
Sprinkle both sides of the chicken with the spice mixture. Heat the oil in
a large skillet. Saute the chicken over medium-high heat for 4 - 5 minutes
until golden brown and cooked through. Remove chicken from the skillet and
keep warm. Add the garlic and gingerroot to the skillet and saute,
stirring for about 45 seconds. Add the vinegar and soy sauce and simmer,
stirring, about 30 seconds. Spoon the sauce over the chicken and garnish
with the green onions. Serve with cooked Chinese noodles or Chow Mein
Noodles and a salad of shredded red cabbage and lettuce.
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Chicken Oriental #2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 whole chickens -- quartered
1/4 cup salad oil
1 teaspoon salt
1/4 teaspoon pepper
15 1/2 ounces pineapple chunks in syrup -- unsweetened
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 large green or red pepper -- cut in 1/2" slices
Wash chicken, pat dry. heat oil in large skillet, add chicken, a few
pieces at a time and brown on all sides. Remove as browned to shallow
roasting pan. Arrange pieces skin side up. Sprinkle with salt and
pepper.
Make sauce, drain the pineapple chunks pouring syrup into 2 cup measure,
add water to make 1 1/4 cups. In medium saucepan, combine sugar,
cornstarch, pineapple syrup, vinegar, soy sauce. ginger and bouillon cube.
Bring to a boil stirring constantly. Boil 2 minutes. Pour over chicken.
Bake uncovered 30 minutes. Add pineapple chucks and green or red peppers.
Bake 30 minutes longer or until chicken is tender.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 cup chopped chicken
1 tablespoon chopped onion
2 tablespoons pimentos -- chopped
1/2 cup mayonnaise
1 cup chopped pecans
Stir all together and mix well. Chill 4 hours. Shape into 1 inch ball.
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Chicken Spectacular
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Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining
ingredients; mix lightly. Refrigerate.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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5 boneless chicken breasts
6 egg whites
6 tablespoons cornstarch
2 1/4 cups cooking oil
1/2 cup fresh roasted peanuts
1/4 cup sliced water chestnuts
1/4 cup green peas
3/4 cup chicken broth
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon monosodium glutamate
1/2 teaspoon sesame oil
1/4 teaspoon dried hot peppers -- crushed
1/2 cup water
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablespoon of the oil, mix well. Pour over chicken and
marinate for 1 hour.
In wok or large saucepan, heat 2 cups of the oil till very hot with
slotted spoon lift abut 1/4 of the chicken from the marinade and fry in
hot oil for 2 minutes, drain and set aside. Repeat with remaining chicken
in another work, heat remaining 3 tablespoons oil over high heat. Add
peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt.
blend remaining 2 tablespoons cornstarch with cold water and add to
boiling mixture. Cook, stirring constantly till thickened and bubbly.
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Serving Ideas : Serve over rice.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup walnuts -- coarsely chopped
1/4 cup salad oil
2 chicken breasts -- boned, cut in strips
1/2 teaspoon salt
1 cup onions -- sliced
1 1/2 cups celery -- sliced
1 1/4 cups chicken broth
1 teaspoon sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons cooking sherry
2/3 cup bamboo shoots -- drained
5 ounces waterchestnuts, canned -- drained and sliced
Put onion, celery and 1/2 cup of the chicken broth in skillet. Cook
uncovered 5 minutes or until slightly tender.
Combine sugar, cornstarch, soy sauce and cooking sherry. Add remaining
chicken broth. Pour over vegetables in skillet. Cook and stir till sauce
thickens.
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Chipper Chicken
Wash and dry chicken pieces. Dip in mixture of butter and seasonings. Roll
in the crushed potato chips. Place pieces, skin side up, without touching,
in an oiled shallow pan. Bake in 375 degree oven 1 hour or until tender
(do not turn).
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 cups water
3 3 1/2 pounds broiler-fryer chicken -- cut up
1 medium onion -- halved
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 Flour tortillas -- (about 7" in
-- diameter), cut in
-- 1-inch strips, up
-- to 5
1/4 cup unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika
Drop about 1/4 of the tortilla strips in boiling broth to cover surface;
cover and simmer 2 minutes. Repeat until all strips are added.
Blend flour into sour cream; slowly stir into broth and heat through,
stirring constantly.
Makes 4 to 6 servings.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 skinless boneless chicken breast halves
1 Egg -- beaten
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can cream of asparagus soup -- (10 3/4 oz.)
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley
In pie plate, dip chicken into egg; coat with bread crumbs.
In same skillet over low heat, combine soup, milk and water. Heat
through, stirring occasionally.
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Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
4 garlic cloves -- crushed
1 onion -- med. chopped
1 red pepper -- chopped
1 green pepper -- chopped
1 zucchini -- sml. chopped
1 can mushrooms
1 can stewed tomatoes -- italian
1 can tomato paste -- 6 0z.
1/4 pound hot sausage
2 chicken breasts
1 teaspoon italian seasoning
red pepper flakes (opt)
Heat oil in skillet. Saute onion and garlic until light brown. Remove.
Add sausage and chicken to brown in the skillet. Drain and pat dry. In
crockpot combine all other ingredients together with the onions and
garlic. Add the sausage then top with the chicken breasts. Cover and cook
on low setting 6-8 hrs.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup butter
1/2 cup chopped pared apple
1/4 cup chopped onion
1 clove garlic -- crushed
1 tablespoon curry powder
1/4 cup flour
1 cup light cream
1 cup chicken bouillon
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken -- cut up
3 Avocados -- peeled and halved
(3 to 4)
3 cups cooked rice -- up to 4
Saute apples, onion, garlic and curry powder in butter in saucepan until
onion is tender crisp. Stir in flour. Gradually add bouillon and cream,
cooking and stirring until sauce boils 1 minute.
Add salt, pepper and chicken; cook over low heat 10 minutes.
NOTE: For variety, substitute 1 1/2 Lbs. cooked, peeled and cleaned
shrimp for chicken.
Possum Kingdom Lake Cookbook
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
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Dressing:
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1 cup plain yogurt
Salad:
3 cups cooked chicken -- cubed
2 cups cantaloupe -- cubed
2 medium cucumber -- peeled, seeded, cube
3 cantaloupe -- cut in half
1/2 cup slivered almonds -- toasted
Curry Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can cream of chicken soup -- (10 3/4 oz.)
1 medium apple
1/4 cup seedless raisins
3/4 cup milk
2 teaspoons curry powder
9 pieces fried chicken
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 Chicken breast halves or thighs
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups Bisquick baking mix
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1 1/2 cups milk
3 Eggs
Mushroom Sauce #2 -- see recipe
Beat baking mix, tarragon, 1/2 Tsp. salt, the milk and eggs with hand
beater until smooth.
Makes 4 to 6 servings.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into 1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
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* Exported from MasterCook *
Dumplings
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup flour
1 teaspoon Baking powder
1 Egg
1/4 cup milk
Salt
Mix flour, baking powder, and salt in bowl. Add egg and milk, mix
quickly.
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Can be frozen.
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NOTES : May use 1 pound pork butt steak, boiled and chopped, instead of
ground beef.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 chicken
1 small Velveta cheese -- box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes -- rotel
1 onion
1 small Doritos chips -- bag
Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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8 pounds Butterball breast of turkey -- thawed
1 jar peach preserves -- (12 oz.)
1 tablespoon lemon juice
1 1/2 teaspoons teriyaki sauce
1 teaspoon ground ginger
Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and
heat.
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Go To Church Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can cream of mushroom soup
1 can cream of celery soup
2 small cans milk
1 package onion soup mix
1 Box Uncle Ben's Wild Rice mix
6 chicken breasts -- up to 8
Blend first five ingredients together and spread over bottom of greased
casserole.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can Campbell's New Golden Corn Soup -- (10 3/4 oz.)
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups Pepperidge Farm Herb Seasoned or Cubed
-- Herb Seasoned Stuffing
4 Skinless -- boneless chicken
-- breast halves
1 tablespoon packed brown sugar
1 tablespoon margarine -- melted
1 teaspoon spicy brown mustard
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 whole broiler-fryer chicken -- cut in parts
1 teaspoon salt
1/4 teaspoon pepper
2 Eggs
1 tablespoon water
3/4 cup corn starch
1 pint corn oil
Dip chicken into egg mixture, then into corn starch, coating evenly.
Pour corn oil into large deep skillet or electric fry pan to depth of
1/4".
Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30
minutes or until light golden brown and tender.
Drain on absorbent paper.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds broiler-fryer chicken pieces
Salt
Pepper
1 can pineapple -- drained, reserve
-- juice (8 to 8 1/2
-- oz.)
2 tablespoons pineapple juice -- from reserve juice
1/3 cup Heinz 57 Sauce
2 tablespoons honey
Combine pineapple juice, Heinz 57 Sauce and honey. Pour over chicken.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cups Chicken stock
2 cups diced chicken
1/2 cup sliced celery
1/2 cup sliced green onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
2 cups uncooked noodles
2 tablespoons flour
2 cups milk
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).
Mix flour with small amount of milk until smooth. Add remaining milk.
Stir into soup.
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* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Frying Chicken
1 Bunch Carrots
1 Bunch Shallots
4 Large Onions
1/2 Bunch Celery
5 Potatoes -- diced
1 Small Cabbage
1 Cup Whole Kernel Corn, Frozen
1 Cup Cream Corn
1 Cup White Corn
Sugar -- amount you want
Salt And Pepper -- to taste
Cover fryer with water and simmer until meat falls off bone. Remove bone
and skin and cut meat into small pieces. Return to pot.
Season to taste.
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NOTES : You can add almost any vegetables to this - the more the better it
is.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken
2 cups cooked rice
1 cup diced celery
3/4 cup mayonnaise
1 can cream of chicken soup
1/2 cup slivered almonds
3 Hard boiled eggs -- chopped
1 2 ounces jar pimentos -- chopped
2 tablespoons green pepper
2 tablespoons chopped onion
1/2 cup dry bread crumbs -- up to 1
Simmer chicken in water till tender, cool in bath. Cut chicken in cubes.
Mix with rest of ingredients except bread crumbs.
Cut in squares.
Can be increased.
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Combine all ingredients in large bowl and let stand several hours or
overnight in the refrigerator.
Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and
sprinkle with paprika.
Bake in 350 degree oven for 30 minutes or until bubbly and heated
through.
Serves 8 - 10.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Broiler-fryer chicken thighs -- skinned, boned, cut
-- into 1" pieces
1/4 cup corn starch
1/4 cup corn oil
1/8 teaspoon garlic powder
1 large ripe tomato -- cut into chunks
1/3 cup sliced water chestnuts
1 can sliced mushrooms -- drained (4 oz.)
1 cup coarsely chopped green onion
1 cup slant sliced celery
1/4 cup soy sauce
1 teaspoon salt
2 cups finely shredded lettuce
Rice
Roll chicken in corn starch.
In skillet heat corn oil over medium heat. Add chicken; quickly brown.
Sprinkle with garlic powder.
Cover; reduce heat and cook 5 minutes or until vegetables are tender
crisp.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ripe avocados
6 tablespoons lime juice
6 cloves garlic
2 tablespoons flour
1 cup light cream
1 tablespoon onion -- grated
1/4 teaspoon celery salt
2 cups cooked chicken -- chopped
salt and pepper -- to taste
1/2 cup cheddar cheese -- grated
Cut avocados in half, remove pits and place 1 tablespoon lime juice and a
clove of garlic in each half. Let stand 30 minutes.
Meanwhile over low heat melt butter and blend in flour. Add light cream
and cook, stirring until thickened. Add onion, celery salt, chicken; salt
and pepper to taste.
Remove lime juice and garlic from avocados halves; fill with chicken
mixture. Sprinkle with grated cheese and place in baking dish. Pour 1/2
inch of water around avocados and bake 15 minutes in 350 degree oven or
until cheese is melted.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package frozen chopped broccoli
2 cups cheddar cheese -- shredded
1 1/2 cups cooked chicken -- cut up
2/3 cup onions -- chopped
1 1/3 cups milk
3 eggs
3/4 cup Bisquick. baking mix
3/4 teaspoon salt
1/4 teaspoon pepper
Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in
blender on high or 1 minute with hand beater.
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Recipe By : Bisquick.
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup creamed cottage cheese -- (small curd)
1/3 cup grated parmesan cheese
1 1/2 cups cooked chicken -- cut up
1 1/4 cups mozzarella cheese -- shredded
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 can tomato paste -- (6 oz.)
1 cup milk
2 eggs
2/3 cup Bisquick. baking mix
1/4 teaspoon pepper
Mix chicken, 1/2 cup of the mozzarella cheese, the garlic powder, oregano,
basil and tomato paste; spoon over parmesan cheese.
Heat oven to 400 degrees. Lightly grease pie plate, 10x1 1/2 inches.
Bake until golden brown and knife inserted halfway between center and edge
comes out clean, 30 to 35 minutes. Let stand 5 minutes before cutting.
Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for
the turkey.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Chicken breast -- split
1 1/4 cups catsup
1 can frozen lemonade -- thawed, undiluted
-- (6 oz.)
3/4 cup water
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1/4 cup corn oil
2 tablespoons instant minced onion
Place chicken over hot coals on grill, skin side up, about 8" from heat.
Cook, basting frequently and turning several times, about 25-30 minutes,
or until fork can be inserted in chicken with ease.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 broiler chicken -- 3 pounds each
salt and pepper
Lime Sauce:
1/2 cup corn oil
1/2 cup lime juice
2 tablespoons chopped onions
2 teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon red pepper sauce -- bottled
1/4 teaspoon garlic powder
Cut up chicken. Sprinkle chicken pieces with salt and pepper. Place in a
single layer in a baking dish. Set aside, combine all ingredients for
sauce in blender container; cover and blend until smooth. Pour over the
chicken.
Marinate at least 3 hours, turning chicken occasionally. After chicken
has marinated, place on barbecue grill over hot coals, about 5 inches from
heat, skin side up. Close barbecue hood. Brush with the sauce after 10
minutes. Turn aster 20 minutes and baste. Continue cooking about 15 to
20 minutes more.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 turkey
3 stalks celery
2 large onions
2 apples
1 quart warm water
salt and pepper -- to taste
Preheat oven to 475 degrees. About 9 or 10 o'clock the night before. Cook
turkey for 1 hour. Turn heat off and leave in oven until morning. Do not
open oven door
This is for any size turkey. Use stock in pan for dressing.
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Recipe By : Foodview
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Vegetable Oil
1 Lg Onion -- chopped
2 Cloves Garlic -- minced
1 Red Or Green Bell Pepper -- seeded
2 Cans Cream Of Tomato Soup -- undiluted
1 10 Oz Can Enchilada Sauce
1 1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Chili Powder
1 Tsp Ground Cumin
--Cheese Filling--
10 Oz Lasagne**
4 C Cooked Chicken -- Or Turkey
6 Oz Sharp Cheddar Cheese -- sliced
6 Oz Monterey Jack Cheese -- sliced
Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red
or green pepper; cook, stirring, until onion is soft. Stir in soup,
enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and
simmer, uncovered, until thickened (about 10
minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking
dish and spread with a thin layer of sauce. Arrange half the lasagne
noodles in an even layer over sauce. Spread half the cheese filling over
noodles and top with half the remaining sauce. Arrange half the chicken
pieces over sauce and top with half the sliced cheeses. Repeat layering,
ending with cheese slices. Bake
uncovered in a 375F oven for 35 minutes or until bubbly. Let stand,
uncovered, for about 5 minutes before cutting into squares.
Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs,
1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
Ole! Rita in Scottsdale
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Recipe By : Kraft
Serving Size : 6 Preparation Time :0:15
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless skinless chicken breasts -- cut into 1/2" cubes
1 1/2 cups salsa
1 pizza crust -- prepared
1/2 cup red pepper -- cut in strips
1 teaspoon chopped cilantro
8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar
Spray large skillet with no stick cooking spray. Add chicken; cook on
medium heat until chicken is cooked through. Stir in salsa; cook on low
heat 5 minutes.
Spoon chicken mixture over pizza crust; sprinkle with red pepper and
cilantro. Top with cheese.
NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any
of the follwing pizza toppings; sundried tomatoes, roasted red
peppers, fresh herbs, zucchini, yellow squash, garlic, fresh
spinach leaves, artichoke hearts or eggplant. Sprinkle with
mozzarella and cheddar cheese blend.
Mexican Lasagne
Heat oil in a wide frying pan over medium heat. Add onion, garlic, and
bell pepper; cook stirring often, until onion is soft(about 5 minutes).
Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer;
then simmer, stirring often, until thickened (about 10 minutes). Season to
taste with salt and pepper.
Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 -
4-quart rectangular baking pan, Spread half the cheese filling over
noodles; top with half the sauce, Scatter half the chicken over sauce; top
with half the sliced cheeses. Repeat layers to use remaining noodles,
cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At
this point, you may refrigerate until next day.)
Bake, covered, in a 375 degree oven until bubbly and heated through (about
35 minutes; about 50 minutes if refrigerated). Uncover and let stand for
about 5 minutes before serving. Makes 10 to 12 servings.
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Mongolian B.Q
For each person, each person takes what they want and fry in oil and soy
sauce.
Get won tongs. fry along or fold over & stuff with meat and veggies.
Put 2 won tongs on top one after other filling then seal. fry or drop in
soup
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Beat egg white lightly and add gradually, stirring constantly into the
cornstarch mixture. Spread chopped nuts on a flat working surface. Dip
thin slices of chicken into cornstarch mixture and coat both sides with
nuts. Set aside until all chicken slices are prepared.
In deep fry pan heat oil until hot. Add chicken and cook very quickly.
Do not overcook, just barely golden brown. Drain and serve immediately.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package boneless chicken tenders
1/2 cup chopped onion
1 Rib celery -- chopped
1/2 cup mayonnaise
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl.
Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss
to mix.
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Meanwhile, for salsa, peel and section grapefruit and oranges over a small
bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus,
chutney, and onion to juices in bowl. Cover and chill up to 2 hours.
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NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry
marinade, so only 10 % of calories come from fat in this light and
lively dish.
* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon margarine or butter
1 cup Bisquick baking mix
1/4 cup sesame seed
1 teaspoon salt
2 tablespoons milk
1 Tbsp. prepared mustard -- (1 to 2)
1 Egg
2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2
2 tablespoons margarine or butter melted
Mix baking mix, sesame seed and salt in shallow dish; reserve.
Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed
mixture.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken parts
salt & pepper
1 clove garlic -- crushed
1 teaspoon oregano
2 tablespoons vegetable oil
1 chorizo -- sliced (see below)
1 onion -- chopped
1 green pepper -- chopped
1 cup uncooked rice
2 1/2 cups beef broth
8 ounces tomato sauce
1/2 teaspoon saffron
1/2 pound shrimp -- cooked & cleaned
1/2 cup cooked peas
Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil in
large skillet. Add chorizo (hot spanish sausage), onion and green pepper;
cook over low heat for 10 min. Stir in broth, tomato sauce & saffron;
cover and simmer 20 min. Stir in rice; cover and simmer 30 min longer. Add
shrimp and peas; heat through. Allow any excess liquid to cook off and
serve
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Pepper Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds broiler-fryer chicken -- cut up and breaded
-- and fried
3 cups water
4 teaspoons chicken flavor instant bouillon -- or 4 chicken
-- bouillon cubes
2 tablespoons soy sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 tablespoon reconstituted lemon juice
3 tablespoons cornstarch
2 medium green peppers -- seeded and cut into
-- strips
1 cup diagonally sliced celery
1 large onion -- sliced
Hot cooked rice
In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic
powder, ginger and lemon juice; cook and stir until bouillon dissolves.
Mix cornstarch with remaining water; stir into bouillon mixture. Cook
until thickened.
Arrange chicken pieces and vegetables in large skillet or wok; pour sauce
over top. Cover and cook 15 minutes or until vegetables are slightly
tender.
Refrigerate leftovers.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup flour
1/2 cup fine dry bread crumbs
2 teaspoons salt
1 tablespoon paprika
1/4 teaspoon pepper
2 1/2 pounds chicken -- cut in pieces, up
-- to 3
Shortening or oil
Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3
pieces of chicken at a time and shake well to coat.
Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of
water.
Brown meaty pieces first; then slip in others. Don't crowd, use 2
skillets if necessary.
Brown one side slowly; turn with tongs. When lightly browned, 15 to 20
minutes, reduce heat; cover.
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NOTES : To make fine dry bread crumbs, lay slices of bread on cookie
sheet. Place in a 300 degree oven and toast until crisp and
lightly browned. Place in clean paper sack and roll into crumbs
with rolling pin, or put through the food grinder using fine
blade. Sift crumbs through a fine sieve.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pineapple slices -- save syrup (8 1/2
-- oz.)
1 1/2 tablespoons soy sauce
2 tablespoons wine vinegar
2 tablespoons honey
2 tablespoons catsup
4 Boned and skinned chicken breasts
2 tablespoons butter
1 tablespoon cooking oil
2 teaspoons cornstarch
Combine pineapple syrup with soy sauce, vinegar, honey and catsup. Pour
over chicken breast. Cover and refrigerate 1 or 2 hours. Drain, saving
marinade.
During cooking, baste with pan sauce several times to glaze chicken.
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Pouissant Au Champagne
Sprinkle cavities of chicken or game hens with salt and pepper. In a deep
roasting pan with a cover, melt butter. Turn off heat. Gently turn the
birds in the melted butter to coat, but not to brown.
Pour cognac over birds and ignite., Now add the champagne. Cover and
simmer slowly for about 30 minutes or until tender.
Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream
together in a small bowl. Beat thoroughly using a wire whisk or wooden
spoon. Slowly stir into pan juices to create gravy. Simmer and
thickened.
Now place birds on a serving platter or carve meat from the birds and
place the slices on the serving platter. Pour gravy over the meat or
birds and serve.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Split and boned chicken breast
4 tablespoons butter
1 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1/2 teaspoon curry powder
1 teaspoon salt
4 Pears -- sliced
Mix together the orange juice, honey, lemon juice, curry powder and salt.
Dip the chicken in the orange juice mixture and arrange the pieces in a
baking dish, skin sides down.
Cover with remaining sauce and bake uncovered at 350 degrees for 20
minutes.
Baste the fruit with the sauce; bake an additional 30 minutes or until the
chicken is tender.
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BH&G
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
3 Boneless skinless chicken breast halves
1 Garlic clove -- minced
1 cup broccoli flowerets
1 cup red pepper strips
1 cup carrot slices
1/4 cup sliced green onions
1/2 cup Miracle Whip
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Cut chicken into strips, add to skillet with garlic; stir-fry 3 minutes.
Reduce heat to medium; stir in Miracle Whip, soy sauce and ginger.
Simmer 1 minute.
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* Exported from MasterCook *
Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken
olive oil
fresh rosemary
1 Whole grain rice stuffing -- see recipe
garlic -- chopped
fresh rosemary
fresh basil -- optional
orange juice -- optional
Coat chicken with olive oil. Shove it into a paper bag. Roast in a 350
degree oven for about 45 minutes. Now pull the bag out of the oven; wipe
the inside of the chicken with fresh rosemary and stuff with a whole grain
rice dressing. Add fresh rosemary, finely chopped garlic and maybe just a
little fresh basil, but no salt or pepper to the dressing or stuffing.
Put the bird back into the oven and roast it for 20 minutes or more until
its falling off the bones. Done as an additional touch squeeze orange
juice over the chicken about 15 minutes before its done. This really sets
your roast chicken apart.
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Flatten the chicken breasts with a cleaver. Season with salt and pepper.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package wild rice -- (4 oz.)
4 teaspoons Instant chicken bouillon or 4 chicken
-- bouillon cubes
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup butter or margarine
1 cup hot water
1 package herb-seasoned stuffing mix -- (8 oz.)
2 teaspoons poultry seasoning
1 Turkey -- 12 Lbs.
Salt
Pepper
Melted butter
In medium skillet, cook celery and green pepper in butter until tender.
Turn extra stuffing into a well-greased 1 quart baking dish; cover and
refrigerate.
Refrigerate leftovers.
TIP:
Stuffing can be used with other poultry - chicken, capon or Cornish hens.
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* Exported from MasterCook *
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 Onion -- chopped
1/2 cup thinly sliced celery
1 package Uncle Ben's Quick Rice -- (11 oz.)
3 2/3 cups water
1 cup raisins
1/2 cup broken walnut meats
2 teaspoons ground cinnamon
Salt & pepper -- to taste
8 Rock Cornish Hens -- (1 1/4 lb. each)
1/2 cup honey
1/2 cup butter -- melted
1/2 cup dry white wine
Melt 3/4 cup butter, add onion and celery, cook briefly.
Add rice, water and salt. Bring to boil, cover, simmer 5 minutes.
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Remove skin from chicken, combine flour, salt and pepper to taste. Dredge
chicken in flour mixture. Brown in hot shortening. Remove chicken from
skillet, but keep the chicken hot, this step is important for the success
of the dish.
Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers
and garlic, cook very slowly, stirring constantly, until vegetables are
tender. Season with salt and pepper and curry powder, amount of curry
powder may be varied according to taste.
Add tomatoes, parsley, thyme and currants, stir gently to mix.
Put chicken in a roaster or large casserole. Add sauce, is sauce does not
cover chicken, add water to cover chicken. Cover tightly and bake at 350
degrees about 45 minutes or until chicken is tender.
Place chicken in center of a large platter and pile rice around it. Spoon
sauce over rice, sprinkle almonds on top.
Garnish with parsley.
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Mix together in bowl the marmalade, soup mix and salad dressing. Pour
over cut up chicken and bake 60 minutes at 375 degrees.
Baste chicken twice with sauce during baking.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup tomato juice
2 tablespoons dry sherry
3 tablespoons soy sauce
4 cups sliced onions
2 cups thinly sliced celery
2 cups cooked turkey meat -- in bite-size cubes
1 teaspoon arrowroot
1 cup cold water
Liquid hot pepper sauce
1 tablespoon chopped fresh ginger root -- optional
15 Walnuts -- halved
Combine tomato juice, Sherry, soy sauce, onions, celery and turkey in
skillet over moderate heat; cook till vegetables are tender crunchy, about
6 minutes.
Combine arrowroot and cold water; stir into skillet until sauce thickens
and clears.
Add several drop of hot pepper sauce to taste - dish should be hot and
spicy.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breasts
salt and pepper
1 cup butter
8 slices mozzarella cheese
2 tablespoons chopped parsley
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup flour
1 egg -- beaten
1/2 cup dry bread crumbs
3/4 cup white wine
Turn the chicken breasts smooth side down and sprinkle up side with a
little salt and pepper. Dot each breast with about a teaspoon of butter.
place a slice of mozzarella cheese on each piece of chicken and roll up
jellyroll fashion. Secure well with wooden toothpicks.
Melt the rest of the butter and add the parsley, sage, rosemary and thyme.
Roll the chicken rolls in the flour, then in the beaten egg, then in the
dry bread crumbs. place side by side in a baking dish. pour melted butter
and spices over the chicken. Bake at 350 degrees for 30 minutes. Pour
the wine over the chicken and return to the 350 degree oven for 30
minutes.
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Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds stewing hen -- or large
-- broiler-fryer
3 cups sifted flour
1 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
1 Cup milk
Cut chicken into serving pieces and place in large kettle with salted
water to cover. Cover and bring to boil, then reduce flame to simmer and
cook until tender.
Turn out onto lightly floured board or pastry cloth and knead lightly.
When chicken is tender, drop strips into kettle. Cover and continue
simmering 20 minutes.
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole skinless boneless chicken breast -- cut into 1/2" cubes
2 teaspoons cornstarch
1 tablespoon sherry
2 tablespoons oil
1 cup walnuts -- coarsely chopped
1 teaspoon minced ginger root
1/2 cup bamboo shoots -- sliced
1/4 cup chicken stock
Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to
3 minutes. Remove and drain.
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Cut chicken breasts in half lengthwise. Loosen skin from breasts, leaving
skin attached at the thicker edge. Mix together soft butter with onion,
type, salt and pepper. Mix in the chopped olives. Spread over chicken
breasts and fold skin over and secure with toothpicks.
Place chicken, skin side up, in baking dish. Mix remaining butter with
paprika and spread over skin. Bake at 350 degrees for 30 minutes. Set
chicken on warm platter. Pour pan drippings into small sauce pan. Beat
egg yolk and add to drippings. Stir constantly over low heat until
thickened. Stir in lemon juice. Pour sauce over chicken.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large chicken breasts -- boned and skinned
Salt
Pepper
Nutmeg
1 tablespoon melted butter or margarine
3/4 cup ripe olives
1 dash marjoram
1 Egg -- slightly beaten
1 tablespoon water
1/2 cup fine dry bread crumbs
1/4 cup butter or margarine
Cut chicken breasts in two, flatten slightly. Sprinkle with salt, pepper
and nutmeg.
Finely chop enough olives to make 1/4 cup. Mix with 1 tbsp. melted butter
and marjoram. Spread mixture on center of chicken breast, fold them over
pocketbook style. Skewer with toothpicks.
Heat 1/4 cup butter in heavy skillet. Add chicken and cook gently,
turning as needed until golden brown and cooked through, about 40 to 50
minutes.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless chicken -- cut in cubes
2 tablespoons oil
1 clove garlic -- minced
1 Cup -- green pepper strips
1 cup carrot strips
1 1/4 cups chicken bouillon
1/4 cup soy sauce -- or teriyaki sauce
2 tablespoons sherry
3 tablespoons vinegar
3 tablespoons brown sugar
1/2 teaspoon ginger
1 can chuck pineapple in juice -- (8 oz.)
1 1/2 cups Minute Rice
Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with
juice. Bring to a full boil.
Stir in rice. Cover, remove from heat and let stand 5 minutes.]
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups cooked Butterball breast of turkey cut
-- into 1/2" cubes
1 cup creamy dressing
1 clove garlic -- minced
1 tablespoon tarragon leaves -- crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian -- thawed, drained
-- vegetables
1 small red onion -- sliced thin
Salt
Pepper
Turkey Amandine
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 cups stuffing mix
2 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup water
1 1/3 cups undiluted evaporated milk
3 cups cubed -- cooked turkey
2 cups thawed frozen green beans
1/4 cup sliced almonds
Moisten stuffing mix with 2 cups water. Press into bottom and sides of
buttered, shallow 2 quart baking dish. Bake in hot oven (400 degrees) 10
minutes.
Saute onion and celery in butter in large saucepan. Stir in flour, salt,
and pepper. Gradually add 2/3 cup water and evaporated milk. Cook over
medium heat, stirring constantly, until mixture comes just to a boil and
thickens.
Makes 8 cups.
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can condensed chicken broth -- (10 3/4 oz.)
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables -- drained (16 oz.)
1 can mushroom stems and pieces -- drained (4 oz.)
1 jar sliced pimientos -- drained (2 oz.)
1 cup chow mein noodles
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)
Makes 5 or 6 servings.
2. While pasta is cooking, dip cutlets into egg whites, then coat with
crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets;
cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each
with 1 tablespoon Parmesan. Place 3 tomato slices and 2 basil leaves,
overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper
to taste. Cook 1 minute. cover skillet with lid; cook 30 seconds until
cheese is melted. Serve with pasta.
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Turkey Minestrone
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Meaty turkey frame
1 teaspoon salt
4 cups water
2 cups sliced potatoes
3 Onions -- thinly sliced
1 Bag -- (8 oz.) shredded
-- coleslaw cabbage
2 cups sliced celery
6 Ripe pitted medium olives -- chopped
Combine turkey frame, salt and water in a soup pot (or pressure cooker).
Cover and simmer 2 hours over low heat, or 45 minutes in a pressure
cooker, (following manufacturer's directions.)
Strain broth into a container. Set turkey frame aside to cool. When fat
has risen to the surface of the turkey broth, skim with a bulb-type baster
(or if you're not in a hurry, chill until fat hardens. Then lift off the
fat.)
Combine fat free broth with remaining ingredients. Cover and simmer until
vegetables are tender.
Meanwhile, strip meat from turkey frame and chop into bite-size pieces.
Add to the soup and heat through.
Season with Parmesan cheese and chopped fresh parsley if you like.
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Turkey Schnitzel #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 pound cooked Butterball breast of turkey -- cut into 1/4" thick
-- slices
1/4 cup lemon juice
1 Egg
2 teaspoons milk
3/4 cup dry seasoned bread crumbs
Butter or margarine
Hot cooked noodles
Lemon wedges
Dip turkey slices into egg mixture, coat with bread crumbs.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups cooked Butterball breast of turkey -- cut into 1/2" cubes
Bones and trimmings from cooked breast of
-- turkey
6 cups water
1 can cocktail vegetable juice -- (46 oz.)
8 ounces turkey gravy packet
1 Bag -- (16 oz.) frozen
-- mixed vegetables
2 medium onions -- diced
2 Ribs celery -- sliced
1 clove garlic -- minced
2 teaspoons seasoned salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
Place turkey bones and trimmings in Dutch oven or large saucepan. Add
water. Cover and simmer 1 hour.
Remove carcass; strip turkey from bones. Discard carcass. Strain broth.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2/3 cup Hellmann's Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey -- or chicken
2 Apples -- cored and chopped
2/3 cup sliced celery
1/2 cup chopped walnuts
Cover; chill.
Makes 5 cups.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups white meat of chicken -- diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds
Roast chicken covered, or boil chicken breasts until tender. Cool. Pull
shin and bone from white meat.
Place chicken salad in center of the Orange Souffle Ring. Garnish each
serving with toasted sliced almonds.
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* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 package Long Grain and Wild Rice -- (6 oz.)
1/4 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1 teaspoon salt
1 dash black pepper
1 cup half and half
1 cup chicken broth
1/3 cup chopped pimiento
1/3 cup chopped parsley
1/4 cup chopped almonds
Add onion and cook over low heat until tender. Stir in flour, salt and
pepper.
Gradually stir in half and half and chicken broth. Cook, stirring
constantly, until thickened.
Makes 6 to 8 servings.
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