Salmon Hawaiian with Pineapple Salsa
6 (6 ounce) salmon fillets
2 teaspoons olive oil, plus
1 tablespoon olive oil, divided
4 tablespoons lemon juice, divided
4 teaspoons minced fresh ginger, divided
1 medium red bell pepper or yellow bell pepper, diced
1 small red onion, finely chopped
2 (8 ounce) cans crushed pineapple
1/2 cup golden raisins
1/4 teaspoon cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine lettuce
Rinse the salmon in cool water and pat it dry. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger. Coat both sides of fish with the mixture and refrigerate for up to an hour. While the fish marinates prepare the Pineapple Salsa. Heat the remaining oil in a medium skillet. Add the yellow pepper and onion and sauté until soft about 4 minutes. Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.). Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
Wednesday, November 30, 2005
SALMON HAM !
2-3 filets of boneless salmon
2 cups soy sauce
3/4 cup honey
6 Tbsp water
3 cloves garlic, minced
2 tsp freshly ground pepper
Instructions
Place fish in a plastic container. Combine all other ingredients and spoon over fish. Cover and refrigerate. Marinate fish for 36 to 48 hours. Turn fish once in marinade. Remove salmon from marinade. Pat dry and cut into thin slices on the diagonal.
2-3 filets of boneless salmon
2 cups soy sauce
3/4 cup honey
6 Tbsp water
3 cloves garlic, minced
2 tsp freshly ground pepper
Instructions
Place fish in a plastic container. Combine all other ingredients and spoon over fish. Cover and refrigerate. Marinate fish for 36 to 48 hours. Turn fish once in marinade. Remove salmon from marinade. Pat dry and cut into thin slices on the diagonal.
Salmon Baked In Red wine And Onion Marmalade
3 6-8oz salmon filets
1 onion sliced
1 C. red wine
2 tbsp brown sugar
½ C. cream
2 tbsp EVO
Melt the EVO in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and
pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. Adjust seasoning. Place some onion marmalade on top of salmon and spoon some sauce over it and serve
3 6-8oz salmon filets
1 onion sliced
1 C. red wine
2 tbsp brown sugar
½ C. cream
2 tbsp EVO
Melt the EVO in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and
pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. Adjust seasoning. Place some onion marmalade on top of salmon and spoon some sauce over it and serve
Salmon and Cod Checkered Pancake Filets
Salmon filet
Cod filet
Egg whites
flour
One filet per person.
Cut five thinly sliced strips off of the filets of each fish and interlace in checkered form. Ladle some egg white on each pancake for binding effect. Spread some flour on top of filets for color. Frying process will bind the fish for great effect. Lay the filets on a bed of rice and lightly fried peppers and onions to raise the filets for plating. This is a difficult process, but beautiful if it succeeds.
Salmon filet
Cod filet
Egg whites
flour
One filet per person.
Cut five thinly sliced strips off of the filets of each fish and interlace in checkered form. Ladle some egg white on each pancake for binding effect. Spread some flour on top of filets for color. Frying process will bind the fish for great effect. Lay the filets on a bed of rice and lightly fried peppers and onions to raise the filets for plating. This is a difficult process, but beautiful if it succeeds.
Salmon Asian-Spiced With Braised Bok Choy
4 tb peanut oil
4 6 oz salmon fillets;
2 tb Chinese five-spice powder
4 cloves garlic
1 1/2 lb bok choy; 2 medium stalks
1 salt and freshly ground black pepper
3/4 c stock
1) Put 2 tablespoons of the oil in a heavy skillet large enough to
hold all the fillets in one layer without crowding. Put the skillet
over medium-high heat. Rub the fillets with the five-spice powder.
Put the salmon in the skillet, skin side down, cover, and cook for 3
minutes. Turn the fillets over and cook for 3 minutes. Turn off the
heat and let the salmon keep warm in the skillet.
2) While the salmon cooks, fill the sink with cold water. Put the
remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or
wok over medium-low heat. Peel the garlic. Drop the garlic down the
chute of a food processor with the motor running, or chop the garlic
by hand. Scrape the garlic into the skillet and cook for 1 to 2
minutes, stirring once or twice to prevent burning.
3) While the garlic cooks, cut 1 inch from the bottoms of the bok choy
and cut off any damaged tops from the leaves. Cut the leafy top half
of the bok choy crosswise into 2-inch wide strips at and the thicker
bottom half into 1-inch wide strips. Wash briefly, but vigorously, in
the sink and add to the skillet, without draining. Season with salt
and pepper to taste, add the stock, and stir. Raise the heat
to high, cover, and cook for 4 to 5 minutes until the thickest part of
the stems are just tender.
4) Put salmon fillet in the center of a large soup plate with the bok
choy on both sides. Spoon the cooking broth from the bok choy over
the top of the bok choy.
4 tb peanut oil
4 6 oz salmon fillets;
2 tb Chinese five-spice powder
4 cloves garlic
1 1/2 lb bok choy; 2 medium stalks
1 salt and freshly ground black pepper
3/4 c stock
1) Put 2 tablespoons of the oil in a heavy skillet large enough to
hold all the fillets in one layer without crowding. Put the skillet
over medium-high heat. Rub the fillets with the five-spice powder.
Put the salmon in the skillet, skin side down, cover, and cook for 3
minutes. Turn the fillets over and cook for 3 minutes. Turn off the
heat and let the salmon keep warm in the skillet.
2) While the salmon cooks, fill the sink with cold water. Put the
remaining 2 tablespoons of oil in a large deep skillet, Dutch oven, or
wok over medium-low heat. Peel the garlic. Drop the garlic down the
chute of a food processor with the motor running, or chop the garlic
by hand. Scrape the garlic into the skillet and cook for 1 to 2
minutes, stirring once or twice to prevent burning.
3) While the garlic cooks, cut 1 inch from the bottoms of the bok choy
and cut off any damaged tops from the leaves. Cut the leafy top half
of the bok choy crosswise into 2-inch wide strips at and the thicker
bottom half into 1-inch wide strips. Wash briefly, but vigorously, in
the sink and add to the skillet, without draining. Season with salt
and pepper to taste, add the stock, and stir. Raise the heat
to high, cover, and cook for 4 to 5 minutes until the thickest part of
the stems are just tender.
4) Put salmon fillet in the center of a large soup plate with the bok
choy on both sides. Spoon the cooking broth from the bok choy over
the top of the bok choy.
Salmon Orange
2-3 skinless, boneless salmon fillets
1 Tbsp. butter, melted
2 Tbsp. orange juice
1/8 tsp nutmeg
1/4 tsp. salt
dash pepper
Place fillets in a 9” round microwave safe glass baking dish. Combine remaining ingredients in small bowl and mix well. Pour over fish. Cook your fish at maximum until done, about 6- 7 minutes (when they flake). This always varies as to the strength of the microwave.
2-3 skinless, boneless salmon fillets
1 Tbsp. butter, melted
2 Tbsp. orange juice
1/8 tsp nutmeg
1/4 tsp. salt
dash pepper
Place fillets in a 9” round microwave safe glass baking dish. Combine remaining ingredients in small bowl and mix well. Pour over fish. Cook your fish at maximum until done, about 6- 7 minutes (when they flake). This always varies as to the strength of the microwave.
Salmon Pate 2
8 oz Cream Cheese
1 ts Horseradish
1/4 ts Salt or to taste
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *
* omit if smoked salmon is used. ------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.
8 oz Cream Cheese
1 ts Horseradish
1/4 ts Salt or to taste
1 tb Lemon Juice
1 c Cooked Salmon
2 ts Minced Onion
2 tb Chopped Fresh Parsley
1/4 ts Liquid Smoke *
* omit if smoked salmon is used. ------------------- Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups.
Salmon With Roasted Garlic Sauce
1 bulb garlic
2 tb extra-virgin olive oil
1/2 c salad dressing
1 ts Dijon mustard
1 white pepper; to taste
1 ts salt
1 lb salmon filet four pieces
Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place in an ovenproof baking dish. Drizzle with 1 tbsp oil. Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl. Add dressing, mustard, pepper; set aside. Preheat broiler. Place salmon in broiling pan; salt and brush with remaining oil. Rub salmon with two additional cloves of roasted garlic. (Save any additional cloves garlic to smear on bread) Broil salmon 10 minutes or until cooked through. Serve with dollop of dressing-mustard sauce.
1 bulb garlic
2 tb extra-virgin olive oil
1/2 c salad dressing
1 ts Dijon mustard
1 white pepper; to taste
1 ts salt
1 lb salmon filet four pieces
Preheat oven to 325 F. Slice thin layer off top of garlic bulb and place in an ovenproof baking dish. Drizzle with 1 tbsp oil. Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked peel into mixing bowl. Add dressing, mustard, pepper; set aside. Preheat broiler. Place salmon in broiling pan; salt and brush with remaining oil. Rub salmon with two additional cloves of roasted garlic. (Save any additional cloves garlic to smear on bread) Broil salmon 10 minutes or until cooked through. Serve with dollop of dressing-mustard sauce.
Salmon Bake
1/2 c carrot, shredded
1/2 c celery, finely chopped
1/2 c onion, finely chopped
1 c vegetable stock
1 1/2 c water
3/4 c rice, long-grain
1 tbsp EVO
1/3 c flour, all-purpose
1/2 ts garlic salt
1/4 ts dill weed
1/4 ts onion powder
4 salmon steaks or filets, 1/2 “ thick
1/2 c mayonnaise
Gently boil carrot, celery, onion and broth in water in pot, covered, 10 minutes. Stir in rice and EVO. Simmer, covered, 20minutes (not all liquid will be absorbed). 2. Combine flour, garlic salt, dill and onion powder on waxed paper. Spread salmon on both sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on both sides in skillet over medium heat. 3. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7". Place steaks on top of rice mixture. 4. Bake, uncovered, in preheated hot oven(400'F) for 20-25 minutes or until fish is cooked through. Let stand 5 minutes before serving.
1/2 c carrot, shredded
1/2 c celery, finely chopped
1/2 c onion, finely chopped
1 c vegetable stock
1 1/2 c water
3/4 c rice, long-grain
1 tbsp EVO
1/3 c flour, all-purpose
1/2 ts garlic salt
1/4 ts dill weed
1/4 ts onion powder
4 salmon steaks or filets, 1/2 “ thick
1/2 c mayonnaise
Gently boil carrot, celery, onion and broth in water in pot, covered, 10 minutes. Stir in rice and EVO. Simmer, covered, 20minutes (not all liquid will be absorbed). 2. Combine flour, garlic salt, dill and onion powder on waxed paper. Spread salmon on both sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on both sides in skillet over medium heat. 3. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7". Place steaks on top of rice mixture. 4. Bake, uncovered, in preheated hot oven(400'F) for 20-25 minutes or until fish is cooked through. Let stand 5 minutes before serving.
Salmon Alaska Bbq With Zesty Sauce
1 whole dressed salmon (5-8
lb)
1 salt & pepper
2 tb softened butter
1/2 sliced med onion
1/2 sliced lemon
1 several sprigs parsley
1 olive oil
zesty sauce:
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
For the sauce: To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce.
1 whole dressed salmon (5-8
lb)
1 salt & pepper
2 tb softened butter
1/2 sliced med onion
1/2 sliced lemon
1 several sprigs parsley
1 olive oil
zesty sauce:
1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
For the sauce: To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter. Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes. Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce.
Salmon Alaska Baked
1 salmon, whole
1 c cooked rice
4 tb butter, melted
1 c onion, chopped
1/2 c celery, chopped
2 lg carrots, shredded
1/2 c mushrooms, sliced
2 cl garlic, minced
1 tb soy sauce
1 ts thyme
1/2 ts pepper
Melt butter in skillet and sauté the chopped vegetables until translucent. Mix vegetables with rice, soy sauce, thyme, and pepper. Moisten with stock or melted butter if seems too dry. Rinse and dry fish. Place in a well greased baking dish or foil lined pan. Brush inside and out with melted butter. Sprinkle with a little salt, and stuff loosely. Bake at 450 degrees allowing 10 mins. per inch of thickness of the stuffed fish. It is done when fish flakes easily with a fork at it's thickest part.
1 salmon, whole
1 c cooked rice
4 tb butter, melted
1 c onion, chopped
1/2 c celery, chopped
2 lg carrots, shredded
1/2 c mushrooms, sliced
2 cl garlic, minced
1 tb soy sauce
1 ts thyme
1/2 ts pepper
Melt butter in skillet and sauté the chopped vegetables until translucent. Mix vegetables with rice, soy sauce, thyme, and pepper. Moisten with stock or melted butter if seems too dry. Rinse and dry fish. Place in a well greased baking dish or foil lined pan. Brush inside and out with melted butter. Sprinkle with a little salt, and stuff loosely. Bake at 450 degrees allowing 10 mins. per inch of thickness of the stuffed fish. It is done when fish flakes easily with a fork at it's thickest part.
Chowder Salmon
7 1/2 oz salmon
1/2 c chopped onions
1/2 c chopped celery
1 garlic clove; minced
2 tb margarine
1 c diced potatoes
1 c diced carrots
2 c broth
1/2 ts thyme
1/4 ts black pepper
1/2 c chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels; thawed
1 minced parsley
Cook and flake salmon, reserving liquid. Sauté onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
7 1/2 oz salmon
1/2 c chopped onions
1/2 c chopped celery
1 garlic clove; minced
2 tb margarine
1 c diced potatoes
1 c diced carrots
2 c broth
1/2 ts thyme
1/4 ts black pepper
1/2 c chopped broccoli
13 oz low-fat evaporated milk
10 oz frozen corn kernels; thawed
1 minced parsley
Cook and flake salmon, reserving liquid. Sauté onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Salmon Over White & Black Bean Salsa
1 pound salmon fillets
1 cup canned black beans, drained
1 cup canned white navy beans,
3/4 cup chopped tomatoes
1/4 cup chopped red onions
1/2 cup chopped green bell peppers
1/4 cup chopped fresh cilantro
1/2 teaspoon minced garlic
1/4 cup wine vinegar
2 tablespoons lemon juice (fresh)
Salsa: Combine the beans, peppers, tomatoes, onions, and cilantro, Whisk together the vinegar, lemon juice, and garlic. Pour over the bean mixture and toss. Barbecue the fish or bake uncovered at 425F for approximately 10 minutes for each 1-inch thickness of fish, or until the fish flakes with a fork. Serve the fish over the bean salsa.
1 pound salmon fillets
1 cup canned black beans, drained
1 cup canned white navy beans,
3/4 cup chopped tomatoes
1/4 cup chopped red onions
1/2 cup chopped green bell peppers
1/4 cup chopped fresh cilantro
1/2 teaspoon minced garlic
1/4 cup wine vinegar
2 tablespoons lemon juice (fresh)
Salsa: Combine the beans, peppers, tomatoes, onions, and cilantro, Whisk together the vinegar, lemon juice, and garlic. Pour over the bean mixture and toss. Barbecue the fish or bake uncovered at 425F for approximately 10 minutes for each 1-inch thickness of fish, or until the fish flakes with a fork. Serve the fish over the bean salsa.
Salmon and Mushroom Risotto
1/2 cup diced red pepper
1/2 cup diced onion
1/2 cup diced celery
2 cups sliced mushroom
1 cup white wine
2- 6 ounce fresh salmon fillet
2 cups chopped tomatoes
1 1/2 cup cooked brown rice
1 teaspoon curry powder
Black pepper taste
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
In a large skillet, simmer the red pepper, onion, celery, and the mushrooms for 10 minutes, covered, over medium heat in the white wine. Add the salmon, tomatoes, cooked rice, curry powder, and black pepper. Cook, uncovered, over low heat, stirring, until most of the liquid is absorbed, about 7 minutes. Add the lemon juice and parsley and serve.
1/2 cup diced red pepper
1/2 cup diced onion
1/2 cup diced celery
2 cups sliced mushroom
1 cup white wine
2- 6 ounce fresh salmon fillet
2 cups chopped tomatoes
1 1/2 cup cooked brown rice
1 teaspoon curry powder
Black pepper taste
1 tablespoon lemon juice
2 tablespoons minced fresh parsley
In a large skillet, simmer the red pepper, onion, celery, and the mushrooms for 10 minutes, covered, over medium heat in the white wine. Add the salmon, tomatoes, cooked rice, curry powder, and black pepper. Cook, uncovered, over low heat, stirring, until most of the liquid is absorbed, about 7 minutes. Add the lemon juice and parsley and serve.
Salmon Honey Pepper BBQ
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juiced
2 tablespoons vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)
Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juiced
2 tablespoons vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)
Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
Salmon Baked American Grill
4 cuts salmon
2 cups peaches
1/2 cup honey
1 tablespoon chipotle peppers
4 cups white wine
1/4 cup brown sugar
1/4 cup ginger
3 tablespoons garlic
Combine peaches, honey, peppers and white wine until peaches begin to break apart. Blend until smooth in blender. In a food processor, puree ginger. In mixing bowl, combine garlic and brown sugar. Rub on salmon. Bake salmon on a well-greased pan for 6 to 10 minutes, depending on your taste
4 cuts salmon
2 cups peaches
1/2 cup honey
1 tablespoon chipotle peppers
4 cups white wine
1/4 cup brown sugar
1/4 cup ginger
3 tablespoons garlic
Combine peaches, honey, peppers and white wine until peaches begin to break apart. Blend until smooth in blender. In a food processor, puree ginger. In mixing bowl, combine garlic and brown sugar. Rub on salmon. Bake salmon on a well-greased pan for 6 to 10 minutes, depending on your taste
Tuesday, November 29, 2005
bagel-bread recipe
*Liquid ingredients go in first.
*Make pocket in flour for yeast.
-1 1/2 lb loaf
*3 tsp Active dry yeast
1 1/2 tsp Gluten
3 c Whole wheat flour
*2 tsp Salt
*3 tbsp Honey or Brown Sugar
*10 oz -warm water
If you don't like making bagels but want the texture of bagels with the
low-fat nutritional benefits; try this bread. It tastes like a bagel and is
especially good sliced and toasted. Set your machine on light crust whole wheat loaf cycle.
*Liquid ingredients go in first.
*Make pocket in flour for yeast.
-1 1/2 lb loaf
*3 tsp Active dry yeast
1 1/2 tsp Gluten
3 c Whole wheat flour
*2 tsp Salt
*3 tbsp Honey or Brown Sugar
*10 oz -warm water
If you don't like making bagels but want the texture of bagels with the
low-fat nutritional benefits; try this bread. It tastes like a bagel and is
especially good sliced and toasted. Set your machine on light crust whole wheat loaf cycle.
Bread English muffins
Yield: 1 servings
1 c Warm water
1 tb Dry yeast
2 tb EVO oil
1 ts Salt
2 c Better for Bread flour
1 c Whole wheat flour
In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes. Knead dough slightly, till soft. Cut into 6 pieces & roll each piece in cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place on a cookie sheet. Preheat oven to 350F & bake for 15 minutes.
Yield: 1 servings
1 c Warm water
1 tb Dry yeast
2 tb EVO oil
1 ts Salt
2 c Better for Bread flour
1 c Whole wheat flour
In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes. Knead dough slightly, till soft. Cut into 6 pieces & roll each piece in cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place on a cookie sheet. Preheat oven to 350F & bake for 15 minutes.
Bread ABM Stuffing
3 teaspoons Yeast
2 1/2 c (½ whole wheat, ½ better for bread) flour
2/3 cup Cornmeal
3/4 teaspoon Poultry seasoning
1 teaspoon Celery seeds
1 teaspoon Dry sage
1/3 teaspoon Black pepper, coarse
1/2 teaspoon Salt
2 1/4 teaspoons Sugar, brown or white
1/3 cup Diced onion
4 tsp EVO or margarine
1 Egg
1 cup Water
Directions:
Use to make stuffing
Cycle: White or Sweet, no timer, Crust setting light to medium Can be dried or not before crumbing for stuffing.
3 teaspoons Yeast
2 1/2 c (½ whole wheat, ½ better for bread) flour
2/3 cup Cornmeal
3/4 teaspoon Poultry seasoning
1 teaspoon Celery seeds
1 teaspoon Dry sage
1/3 teaspoon Black pepper, coarse
1/2 teaspoon Salt
2 1/4 teaspoons Sugar, brown or white
1/3 cup Diced onion
4 tsp EVO or margarine
1 Egg
1 cup Water
Directions:
Use to make stuffing
Cycle: White or Sweet, no timer, Crust setting light to medium Can be dried or not before crumbing for stuffing.
bread machine dough anything style
10 oz Water
3 tsp brown Sugar
1 tsp Salt
1 tsp Italian spices
4 tsp Extra Virgin Olive Oil
12 oz better for bread flour and 12 oz whole wheat flour
3 tsp Regular active dry yeast
Place all dough ingredients in the bread pan in the order listed. Select DOUGH cycle. Oil spray a cookie sheet. Divide dough into 6 balls for calzone. Shape each into small circular round leaving no tear or thinning spot. Place 2 inches apart on cookie sheet. Brush with olive oil and fill with desired filling. Push filling in towards the middle enclosing the top upon the bottom. Place filled calzones on sheet. Heat oven to 450F. Bake 15 minutes or until golden brown and firm to touch.(Longer for bread loaf, or biscuits.)
10 oz Water
3 tsp brown Sugar
1 tsp Salt
1 tsp Italian spices
4 tsp Extra Virgin Olive Oil
12 oz better for bread flour and 12 oz whole wheat flour
3 tsp Regular active dry yeast
Place all dough ingredients in the bread pan in the order listed. Select DOUGH cycle. Oil spray a cookie sheet. Divide dough into 6 balls for calzone. Shape each into small circular round leaving no tear or thinning spot. Place 2 inches apart on cookie sheet. Brush with olive oil and fill with desired filling. Push filling in towards the middle enclosing the top upon the bottom. Place filled calzones on sheet. Heat oven to 450F. Bake 15 minutes or until golden brown and firm to touch.(Longer for bread loaf, or biscuits.)
Casserole Tuna onion
2 cans Tuna; not drained
1 can Condensed cream of mushroom soup
1 can Condensed cream of celery soup
2 c Cooked elbow macaroni
(4 oz) sliced mushrooms; drained
2 tbsp Lemon juice
½ tsp Ground black pepper
Thyme
(2.8 oz) French-fried onion rings
1. Combine tuna and soups in a 2 qt. microwavable casserole. Stir in remaining ingredients, except onion rings. 2. Cook covered 9 to 10 min on high or until hot: stir twice. Let stand covered 5 min. Top with onion rings
2 cans Tuna; not drained
1 can Condensed cream of mushroom soup
1 can Condensed cream of celery soup
2 c Cooked elbow macaroni
(4 oz) sliced mushrooms; drained
2 tbsp Lemon juice
½ tsp Ground black pepper
Thyme
(2.8 oz) French-fried onion rings
1. Combine tuna and soups in a 2 qt. microwavable casserole. Stir in remaining ingredients, except onion rings. 2. Cook covered 9 to 10 min on high or until hot: stir twice. Let stand covered 5 min. Top with onion rings
Casserole Microwave tuna
(8 oz.) noodles
(7 oz.) tuna fish, drained
(10 1/2 oz.) mushroom or celery soup
½ tsp Celery salt
1 tsp Worcestershire sauce
¼ c Cornflake crumbs or buttered toast crumbs
Paprika and chives to taste
Cook noodles (as recipe above). In 1 1/2 quart glass casserole, flake tuna. Mix with noodles, soup, celery salt, and Worcestershire sauce. Top with crumbs; sprinkle with paprika & chives. Microwave (high), covered, 8-10 minutes, rotating dish 1/4 turn halfway through cooking. Rest 5 minutes.
(8 oz.) noodles
(7 oz.) tuna fish, drained
(10 1/2 oz.) mushroom or celery soup
½ tsp Celery salt
1 tsp Worcestershire sauce
¼ c Cornflake crumbs or buttered toast crumbs
Paprika and chives to taste
Cook noodles (as recipe above). In 1 1/2 quart glass casserole, flake tuna. Mix with noodles, soup, celery salt, and Worcestershire sauce. Top with crumbs; sprinkle with paprika & chives. Microwave (high), covered, 8-10 minutes, rotating dish 1/4 turn halfway through cooking. Rest 5 minutes.
Casserole Broccoli Cauliflower
2 c Broccoli flowerets, cooked
And drained
2 c Cauliflower flowerets,
Cooked and drained
1 cn (10 oz/284 ml) Condensed
Cream of Broccoli Soup
1/3 c milk
1/4 c Grated parmesan cheese,
Divided
1 T butter or margarine
2 T Dry bread crumbs
Place vegetables in a 6-cup baking dish. In a small dish, combine soup, milk and half of the parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.
2 c Broccoli flowerets, cooked
And drained
2 c Cauliflower flowerets,
Cooked and drained
1 cn (10 oz/284 ml) Condensed
Cream of Broccoli Soup
1/3 c milk
1/4 c Grated parmesan cheese,
Divided
1 T butter or margarine
2 T Dry bread crumbs
Place vegetables in a 6-cup baking dish. In a small dish, combine soup, milk and half of the parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling.
Casserole Sweet Potato
Ingredients:
3 cups cooked mashed sweet potatoes
1/2 c. brown sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick margarine, melted
1/2 c. raisins (optional)
1/2 c. milk
1-1/2 tsp. vanilla
1/2 c. light brown sugar
1/2 c. flour
1 c. chopped nuts
1/3 stick margarine
Preparation:
Mix first eight ingredients together and place in 9x9 glass pan. Mix remaining ingredients and spread on top of potato mixture. Bake at 350 degrees for 15 minutes, or until heated through. Recipe may be doubled. Enjoy!
Ingredients:
3 cups cooked mashed sweet potatoes
1/2 c. brown sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick margarine, melted
1/2 c. raisins (optional)
1/2 c. milk
1-1/2 tsp. vanilla
1/2 c. light brown sugar
1/2 c. flour
1 c. chopped nuts
1/3 stick margarine
Preparation:
Mix first eight ingredients together and place in 9x9 glass pan. Mix remaining ingredients and spread on top of potato mixture. Bake at 350 degrees for 15 minutes, or until heated through. Recipe may be doubled. Enjoy!
Casserole Spaghetti thyme garlic
potato
spaghetti, cooked
2 tomatoes chopped medium fine
Spaghetti Sauce
4 scallions; chopped med fine
1 c sliced green olives
1 c sliced black olives
1 1/2 oz sesame seeds
1/2 tb sesame oil
ts thyme
ts garlic; minced
ts salt
Parmesan
Preheat oven to 400 degrees. Lightly grease 4 x 8 baking pan with sesame oil. Bake potato, when cooled, cut into 1/2-inch cubes. Combine all ingredients together. Lower heat to 375
degrees. Transfer to a baking pan and bake for 15 minutes.
potato
spaghetti, cooked
2 tomatoes chopped medium fine
Spaghetti Sauce
4 scallions; chopped med fine
1 c sliced green olives
1 c sliced black olives
1 1/2 oz sesame seeds
1/2 tb sesame oil
ts thyme
ts garlic; minced
ts salt
Parmesan
Preheat oven to 400 degrees. Lightly grease 4 x 8 baking pan with sesame oil. Bake potato, when cooled, cut into 1/2-inch cubes. Combine all ingredients together. Lower heat to 375
degrees. Transfer to a baking pan and bake for 15 minutes.
Casserole Portobello Romanesque Baked
6 oz Portobello mushrooms
1/2 lb spaghetti
salt and pepper
1/2 c broth
1 c chopped onion
1 c chopped red pepper or eggplant, or; 1/2 cup each
1 garlic clove, minced
2 tb fresh minced parsley
1 can (16 ounces) tomato sauce
1 ts Worcestershire sauce
1/2 ts dried oregano
1/4 c grated parmesan cheese
Preheat oven to broil. Bring a large pot of water to boil. Season mushrooms with salt and pepper, and broil for a few minutes on both sides. Meanwhile, cook pasta in boiling water till al dente. Cut the mushrooms into long strips about 1/2 wide. Drain pasta, place in a casserole dish lightly sprayed with Pam, and top with mushrooms. Decrease oven temperature to 350F. Bring broth to boil in frying pan. Sauté onions, garlic, parley, and peppers/eggplant in broth for about five minutes. Add tomato sauce, Worcestershire sauce, and oregano and cook two more minutes. Pour over
pasta and mushrooms. Sprinkle with cheese. Cover and bake for about 30 minutes.
6 oz Portobello mushrooms
1/2 lb spaghetti
salt and pepper
1/2 c broth
1 c chopped onion
1 c chopped red pepper or eggplant, or; 1/2 cup each
1 garlic clove, minced
2 tb fresh minced parsley
1 can (16 ounces) tomato sauce
1 ts Worcestershire sauce
1/2 ts dried oregano
1/4 c grated parmesan cheese
Preheat oven to broil. Bring a large pot of water to boil. Season mushrooms with salt and pepper, and broil for a few minutes on both sides. Meanwhile, cook pasta in boiling water till al dente. Cut the mushrooms into long strips about 1/2 wide. Drain pasta, place in a casserole dish lightly sprayed with Pam, and top with mushrooms. Decrease oven temperature to 350F. Bring broth to boil in frying pan. Sauté onions, garlic, parley, and peppers/eggplant in broth for about five minutes. Add tomato sauce, Worcestershire sauce, and oregano and cook two more minutes. Pour over
pasta and mushrooms. Sprinkle with cheese. Cover and bake for about 30 minutes.
ITALIAN POTATO AND TOMATO CASSEROLE
This Italian casserole combines the delicious flavors of potatoes and tomatoes.
Ingredients:
6 Tbs. extra-virgin olive oil
2 large red onions, sliced
1 lb. tomatoes, sliced
2 lb. potatoes, sliced
1 cup freshly grated Parmesan and Mozzorella cheese
salt and pepper to taste
fresh basil
1/4 cup water
Preparation:
Preheat the oven to 350 degrees. Generously brush a large baking dish with olive oil. Arrange a layer of onions in the dish, followed by both the tomatoes and the potatoes. Brush those ingredients with olive oil, then sprinkle on one-third of cheese and season with salt and pepper. Repeat for second layer. Add leaves of the basil and sprinkle the top with cheese and remaining oil. Pour water over the whole dish. Bake for one hour or until tender. Serve hot.
This Italian casserole combines the delicious flavors of potatoes and tomatoes.
Ingredients:
6 Tbs. extra-virgin olive oil
2 large red onions, sliced
1 lb. tomatoes, sliced
2 lb. potatoes, sliced
1 cup freshly grated Parmesan and Mozzorella cheese
salt and pepper to taste
fresh basil
1/4 cup water
Preparation:
Preheat the oven to 350 degrees. Generously brush a large baking dish with olive oil. Arrange a layer of onions in the dish, followed by both the tomatoes and the potatoes. Brush those ingredients with olive oil, then sprinkle on one-third of cheese and season with salt and pepper. Repeat for second layer. Add leaves of the basil and sprinkle the top with cheese and remaining oil. Pour water over the whole dish. Bake for one hour or until tender. Serve hot.
Easy Enchilada Casserole
1 lb Ground soy beef or soy turkey
(1 small) chopped onion
2 cloves garlic, finely chopped
(16-ounce jar) Thick & Chunky Salsa
(1-pound can) Refried Beans
(10-ounce can) Enchilada Sauce
(2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
(8 ounces) Shredded Mild Cheddar Cheese, divided
:
PREHEAT oven to 375° F.
COOK beef, onion and garlic in large skillet until beef is browned.
Stir in salsa, beans, enchilada sauce and olives.
Bring to a boil.
Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
Cover with half of sauce; sprinkle with 1 cup cheese.
Repeat layers.
Bake, covered, for 20 minutes.
Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
Sprinkle with green onions before serving.
1 lb Ground soy beef or soy turkey
(1 small) chopped onion
2 cloves garlic, finely chopped
(16-ounce jar) Thick & Chunky Salsa
(1-pound can) Refried Beans
(10-ounce can) Enchilada Sauce
(2 1/4-ounce can) sliced ripe olives
10 (6-inch) corn tortillas, sliced in half, divided
(8 ounces) Shredded Mild Cheddar Cheese, divided
:
PREHEAT oven to 375° F.
COOK beef, onion and garlic in large skillet until beef is browned.
Stir in salsa, beans, enchilada sauce and olives.
Bring to a boil.
Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
Cover with half of sauce; sprinkle with 1 cup cheese.
Repeat layers.
Bake, covered, for 20 minutes.
Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
Sprinkle with green onions before serving.
Fruit Casserole Baked
2 Cups peach halves; drained
2 Cups apricot halves; drained
1 Jar apple rings
1 1/2 Cups mixed juices
3 1/2 Tablespoons instant tapioca
1/3 Cup melted butter
20 macaroons; rolled into crumbs
2 Cups pineapple chunks; drained
2 Cups pears; drained
1/2 Large cherries
3/4 Cup brown sugar
1/2 Cup sweet wine
Slivered almonds
Drain fruit, reserving 1 1/2 cups mixed juices. Bring brown sugar, juices, tapioca and sherry to a boil. Stir until thickened, cut fruit into chunks. Butter large casserole dish. Put a layer of mixed fruit together and sprinkle with crumbs. Alternate ending with crumbs. Sprinkle slivered almonds on top. Drizzle with melted butter. Pour boiled juice over fruit. Bake at 350 degrees for 1 hour.
2 Cups peach halves; drained
2 Cups apricot halves; drained
1 Jar apple rings
1 1/2 Cups mixed juices
3 1/2 Tablespoons instant tapioca
1/3 Cup melted butter
20 macaroons; rolled into crumbs
2 Cups pineapple chunks; drained
2 Cups pears; drained
1/2 Large cherries
3/4 Cup brown sugar
1/2 Cup sweet wine
Slivered almonds
Drain fruit, reserving 1 1/2 cups mixed juices. Bring brown sugar, juices, tapioca and sherry to a boil. Stir until thickened, cut fruit into chunks. Butter large casserole dish. Put a layer of mixed fruit together and sprinkle with crumbs. Alternate ending with crumbs. Sprinkle slivered almonds on top. Drizzle with melted butter. Pour boiled juice over fruit. Bake at 350 degrees for 1 hour.
Casserole Eggplant Armenian
1 eggplant, lg
4 tomatoes
1 green pepper, diced
1/4 c olive oil
1/2 clove garlic, finely minced
1 pepper, freshly ground
1 onion, med, sliced
1 1/2 ts salt
1 sour cream (optional sauce)
Pare and dice eggplant. Heat oil in skillet, add onion, green pepper,
and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into
casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.
1 eggplant, lg
4 tomatoes
1 green pepper, diced
1/4 c olive oil
1/2 clove garlic, finely minced
1 pepper, freshly ground
1 onion, med, sliced
1 1/2 ts salt
1 sour cream (optional sauce)
Pare and dice eggplant. Heat oil in skillet, add onion, green pepper,
and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into
casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream.
Casserole Italian
1 lb soy burger
1 ts basil
2 c noodles (measure uncooked)
1/3 c water
1 ts oregano
1 pk (8-oz) shredded mozzarella
1 jar spaghetti sauce
1 ts sugar
1 med onion; chopped
1 1/2 ts salt
1/4 ts pepper
Brown soy burger and onion. Add sauce, spices, sugar, salt, and water. Simmer for about 30 minutes. Cook noodles according to package directions. Drain. In a "lasagna" sized casserole, layer the drained noodles and the sauce mixture, beginning and ending with the sauce. Top with shredded cheese. Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more. Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce noodles, and then continue layering. This optional center layer will make this casserole taste just like lasagna.
1 lb soy burger
1 ts basil
2 c noodles (measure uncooked)
1/3 c water
1 ts oregano
1 pk (8-oz) shredded mozzarella
1 jar spaghetti sauce
1 ts sugar
1 med onion; chopped
1 1/2 ts salt
1/4 ts pepper
Brown soy burger and onion. Add sauce, spices, sugar, salt, and water. Simmer for about 30 minutes. Cook noodles according to package directions. Drain. In a "lasagna" sized casserole, layer the drained noodles and the sauce mixture, beginning and ending with the sauce. Top with shredded cheese. Bake at 375 degrees (covered) for 45 minutes. Uncover, and bake for 10 minutes more. Optional center layer: Mix together 1 egg, 1 1/2 cups cottage cheese, salt, and pepper. Spread this over the first layer of sauce noodles, and then continue layering. This optional center layer will make this casserole taste just like lasagna.
Casserole Meatball Sandwich
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground soy beef
16 ounces bread, cut in 1 inch cubes
1 package (8 ounce) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Preheat oven to 400 degrees F.
Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and fry in a sprayed pan until browned. Reduce the oven temperature to 350 degrees F. Arrange the bread cubes in a single layer in a 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F for 30 minutes, or until heated through.
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground soy beef
16 ounces bread, cut in 1 inch cubes
1 package (8 ounce) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Preheat oven to 400 degrees F.
Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and fry in a sprayed pan until browned. Reduce the oven temperature to 350 degrees F. Arrange the bread cubes in a single layer in a 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F for 30 minutes, or until heated through.
Casserole Sweet Chili
1 pound ground soy beef
4 slices soy bacon
Chopped onion
1 (16 oz.) can baked style beans
1 (15.5 oz.) can red or kidney beans, drained
1/2 cup firmly packed brown sugar
1/2 cup ketchup
1 tablespoon vinegar
1 teaspoon mustard
Brown ground beef. Add onion and bacon. Cook until brown and tender. Add remaining ingredients. Mix well. Pour into 2 quart casserole. Microwave on High covered about 15 minutes or until bubbly and beans are tender.
Can be cooked 3-4 hours in a crock pot too.
1 pound ground soy beef
4 slices soy bacon
Chopped onion
1 (16 oz.) can baked style beans
1 (15.5 oz.) can red or kidney beans, drained
1/2 cup firmly packed brown sugar
1/2 cup ketchup
1 tablespoon vinegar
1 teaspoon mustard
Brown ground beef. Add onion and bacon. Cook until brown and tender. Add remaining ingredients. Mix well. Pour into 2 quart casserole. Microwave on High covered about 15 minutes or until bubbly and beans are tender.
Can be cooked 3-4 hours in a crock pot too.
Casserole Polish
1/2 pound lean ground soy beef
1 pound kielbasa or polish soy sausage -- sliced
28 ounces whole tomatoes
9 ounces French-cut green beans
6 ounces pitted black olives -- drained
1/2 cup red wine
3 cloves garlic -- minced
1 medium onion -- sliced
1 medium green pepper -- chopped
1 teaspoon basil -- crushed
1 teaspoon oregano -- crushed
1/2 teaspoon thyme -- crushed
1/4 teaspoon pepper
1 pound pasta -- any kind
4 ounces parmesan -- freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crock pot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle mixture over pasta in large bowls. Top with parmesan cheese.
1/2 pound lean ground soy beef
1 pound kielbasa or polish soy sausage -- sliced
28 ounces whole tomatoes
9 ounces French-cut green beans
6 ounces pitted black olives -- drained
1/2 cup red wine
3 cloves garlic -- minced
1 medium onion -- sliced
1 medium green pepper -- chopped
1 teaspoon basil -- crushed
1 teaspoon oregano -- crushed
1/2 teaspoon thyme -- crushed
1/4 teaspoon pepper
1 pound pasta -- any kind
4 ounces parmesan -- freshly grated
In a medium skillet, saute ground beef. When browned, transfer to crock pot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle mixture over pasta in large bowls. Top with parmesan cheese.
Casserole Soy Beef 'N Potato broccoli cream of celery
4 cups hash brown potatoes
1 pound ground soy beef
16 ounces frozen chopped broccoli,
1 can french fried onions
10 ¾ ounces cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Place potatoes on bottom and up sides of 8"x12" casserole dish. Bake uncovered at 400° for 10 minutes. Brown beef in large chunks. Layer beef, broccoli, and 1/2 can of the onions in the potato shell. Combine soup, milk, 1/2 cup of cheese and seasonings; pour over beef mixture. Bake covered at 400° for 20 minutes. Top with remaining cheese and onions; bake, uncovered 2 to 3 minutes longer.
4 cups hash brown potatoes
1 pound ground soy beef
16 ounces frozen chopped broccoli,
1 can french fried onions
10 ¾ ounces cream of celery soup
1/3 cup milk
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Place potatoes on bottom and up sides of 8"x12" casserole dish. Bake uncovered at 400° for 10 minutes. Brown beef in large chunks. Layer beef, broccoli, and 1/2 can of the onions in the potato shell. Combine soup, milk, 1/2 cup of cheese and seasonings; pour over beef mixture. Bake covered at 400° for 20 minutes. Top with remaining cheese and onions; bake, uncovered 2 to 3 minutes longer.
Casserole mac and soy beef
1 pound ground soy beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon oil
4 ounces shell macaroni, cooked
3/4 teaspoon salt
pepper to taste
1/2 (8 oz.) can whole kernel corn, drained
1 can tomato soup
1/4 cup chopped ripe olives
Brown soy, onion and green pepper in oil; combine meat mixture, macaroni, salt, pepper, corn, soup and olives; turn into 1 1/2 qt. casserole. Bake at 350° 20 to 25 min.
1 pound ground soy beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon oil
4 ounces shell macaroni, cooked
3/4 teaspoon salt
pepper to taste
1/2 (8 oz.) can whole kernel corn, drained
1 can tomato soup
1/4 cup chopped ripe olives
Brown soy, onion and green pepper in oil; combine meat mixture, macaroni, salt, pepper, corn, soup and olives; turn into 1 1/2 qt. casserole. Bake at 350° 20 to 25 min.
Corn Chowder Casserole
1 pound soy burger
1/3 cup finely diced onion
3 cups cooked macaroni
1/2 cup shredded American cheese
2 cups cream-style corn
1 teaspoon salt
1/2 teaspoon pepper
Brown soy burger and onion. Add to remaining ingredients in large bowl; stir well. Place in a well-greased casserole. Bake at 350 degrees until bubbly, about 20 to 30 minutes.
1 pound soy burger
1/3 cup finely diced onion
3 cups cooked macaroni
1/2 cup shredded American cheese
2 cups cream-style corn
1 teaspoon salt
1/2 teaspoon pepper
Brown soy burger and onion. Add to remaining ingredients in large bowl; stir well. Place in a well-greased casserole. Bake at 350 degrees until bubbly, about 20 to 30 minutes.
Aloha Chicken2 (M, TNT)
Source: "Quick & Healthy," Volume II by Brenda J. Ponichtera
Serves: 4
1 small can (8 oz) unsweetened pineapple slices, packed in juice
1 tsp. chopped garlic
1 tsp. cornstarch
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. dried thyme
4 skinless, boneless chicken breasts (about 1 lb.)
Preheat oven to 400°F.
Drain pineapple, reserving the juice. Combine juice with garlic, cornstarch, Worcestershire, mustard and thyme.
Arrange chicken in an 8" x 8" pan that has been sprayed with non-stick cooking spray. Pour juice mixture over chicken and bake for 20 minutes. Spoon juices from pan over chicken.
Add a pineapple slice to each chicken piece and return to the oven for 5 minutes.
Poster's Note: I usually serve this with white rice and a vegetable on the side. It comes out perfect every time. I usually use a bigger can of pineapple because I like more juice in the sauce. I have also used different kinds of mustard, and sometimes substitute garlic powder for the real thing. It still turns out good.
Source: "Quick & Healthy," Volume II by Brenda J. Ponichtera
Serves: 4
1 small can (8 oz) unsweetened pineapple slices, packed in juice
1 tsp. chopped garlic
1 tsp. cornstarch
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. dried thyme
4 skinless, boneless chicken breasts (about 1 lb.)
Preheat oven to 400°F.
Drain pineapple, reserving the juice. Combine juice with garlic, cornstarch, Worcestershire, mustard and thyme.
Arrange chicken in an 8" x 8" pan that has been sprayed with non-stick cooking spray. Pour juice mixture over chicken and bake for 20 minutes. Spoon juices from pan over chicken.
Add a pineapple slice to each chicken piece and return to the oven for 5 minutes.
Poster's Note: I usually serve this with white rice and a vegetable on the side. It comes out perfect every time. I usually use a bigger can of pineapple because I like more juice in the sauce. I have also used different kinds of mustard, and sometimes substitute garlic powder for the real thing. It still turns out good.
Chicken Pasta Southwest
1 teaspoon olive oil
1 (4-6 oz.) boneless, skinless chicken breast, cut into strips
1/2 cup Salsa -
1/2 cup canned black beans, drained
1/2 cup frozen whole kernel corn
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink. STIR in sauce, salsa, beans, corn, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.
1 teaspoon olive oil
1 (4-6 oz.) boneless, skinless chicken breast, cut into strips
1/2 cup Salsa -
1/2 cup canned black beans, drained
1/2 cup frozen whole kernel corn
1 tablespoon chopped fresh cilantro
1/8 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
HEAT oil in a large, nonstick skillet. Add chicken; cook, stirring occasionally, until no longer pink. STIR in sauce, salsa, beans, corn, cilantro, cumin and crushed red pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Serve over pasta.
Chicken Breast Raspberry & Thyme
4 whole chicken breast (boneless), skinless
1 tablespoon olive oil
1 whole garlic clove, minced
1 whole small red onion, sliced thin
1 tablespoon thyme
salt and ground black pepper, to taste
1 cup POLANER Sugar Free Raspberry Preserves
1. Heat oil in saute pan. Add garlic, onion, pepper and thyme.
Saute 3 - 5 minutes until onion is translucent. Remove from pan and
set aside.
2. Season chicken breast with salt and pepper and add to the same pan. Saute until
slightly browned on both sides 10 - 15 minutes. Remove chicken then return onion
mix into same pan and add raspberry preserves; stir to mix. Return chicken and simmer in mix 2 minutes. Serve with brown or wild rice.
4 whole chicken breast (boneless), skinless
1 tablespoon olive oil
1 whole garlic clove, minced
1 whole small red onion, sliced thin
1 tablespoon thyme
salt and ground black pepper, to taste
1 cup POLANER Sugar Free Raspberry Preserves
1. Heat oil in saute pan. Add garlic, onion, pepper and thyme.
Saute 3 - 5 minutes until onion is translucent. Remove from pan and
set aside.
2. Season chicken breast with salt and pepper and add to the same pan. Saute until
slightly browned on both sides 10 - 15 minutes. Remove chicken then return onion
mix into same pan and add raspberry preserves; stir to mix. Return chicken and simmer in mix 2 minutes. Serve with brown or wild rice.
Chicken Baked Lemon with Mushroom Sauce
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup Margarine
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons Better for Bread flour
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup Margarine
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons Better for Bread flour
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (205 degrees C).
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
Chicken Stir Fry Sweet & Sour
1/2 cup Smucker's Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
2 medium zucchini
2 whole large chicken breasts - skinned, boned and cut into 1-inch cubes
1/4 cup Oil
1/2 pound small mushrooms, sliced
1/2 teaspoon salt
1 (6-ounce) packaged frozen pea pods, thawed
Hot cooked rice, if desired
Combine SMUCKER'S Preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside. Halve zucchini lengthwise. Cut into 1/4-inch slices; set aside. Heat 2 tablespoons Oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned. Add remaining oil, zucchini, mushrooms and salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea pods and apricot sauce; toss gently to mix well and heat through. Serve with hot cooked rice.
Makes four servings.
1/2 cup Smucker's Low Sugar Apricot Preserves
1 tablespoon vinegar
1 teaspoon garlic salt
1 teaspoon ginger
1 teaspoon soy sauce
1/8 teaspoon crushed red pepper flakes
2 medium zucchini
2 whole large chicken breasts - skinned, boned and cut into 1-inch cubes
1/4 cup Oil
1/2 pound small mushrooms, sliced
1/2 teaspoon salt
1 (6-ounce) packaged frozen pea pods, thawed
Hot cooked rice, if desired
Combine SMUCKER'S Preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside. Halve zucchini lengthwise. Cut into 1/4-inch slices; set aside. Heat 2 tablespoons Oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned. Add remaining oil, zucchini, mushrooms and salt to chicken. Stir-fry until zucchini is crisp-tender. Add pea pods and apricot sauce; toss gently to mix well and heat through. Serve with hot cooked rice.
Makes four servings.
chicken oven fried
Matzo meal
Corn flake crumbs; (about 50%/50%)
soy milk
Egg beaters
Essence
Cooking oil spray
I just run with this. In one shallow bowl, mix some soy milk and egg beaters (obviously, you can use full fat creamer and real eggs) and in the other, mix the matzo meal and corn flake crumbs and seasonings. Skin the chicken and first dip in liquid and then in crumb mixture. Line a cookie sheet with aluminum foil and spray foil with oil. put chicken on foil and then spray all the chicken with oil spray. Bake in oven at 350 degrees until done. best when prepared the day before and reheated; it gets crunchier
Matzo meal
Corn flake crumbs; (about 50%/50%)
soy milk
Egg beaters
Essence
Cooking oil spray
I just run with this. In one shallow bowl, mix some soy milk and egg beaters (obviously, you can use full fat creamer and real eggs) and in the other, mix the matzo meal and corn flake crumbs and seasonings. Skin the chicken and first dip in liquid and then in crumb mixture. Line a cookie sheet with aluminum foil and spray foil with oil. put chicken on foil and then spray all the chicken with oil spray. Bake in oven at 350 degrees until done. best when prepared the day before and reheated; it gets crunchier
chicken Fried baked breast
4 Chicken breasts, skinned
1 c Bread crumbs
1 tsp Parsley
2 tsp Essence
¼ c Flour
1 Egg white, beaten
Mix dry ingredients in pie plate, place , flour and egg white in separate pie plates. Dip chicken in water, then in flour, then in egg white. Roll in bread crumbs, coating well. Put on baking pan sprayed with Pam. Bake at 400 degrees for 45 to 60 minutes.
4 Chicken breasts, skinned
1 c Bread crumbs
1 tsp Parsley
2 tsp Essence
¼ c Flour
1 Egg white, beaten
Mix dry ingredients in pie plate, place , flour and egg white in separate pie plates. Dip chicken in water, then in flour, then in egg white. Roll in bread crumbs, coating well. Put on baking pan sprayed with Pam. Bake at 400 degrees for 45 to 60 minutes.
Chicken Fingers Dipping sauce
Zaxby's, Copycat Recipe Index
RecipeWorld
Ingredients
½ cup mayonnaise
¼ cup Heinz ketchup
½ tsp garlic powder
¼ tsp worchestershire sauce
lots of black pepper
Preparation & Cooking Instructions
Mix together the mayo, ketchup and garlic powder blending well.
Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well.
Repeat process covering surface of sauce with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow the flavors to mingle.
Zaxby's, Copycat Recipe Index
RecipeWorld
Ingredients
½ cup mayonnaise
¼ cup Heinz ketchup
½ tsp garlic powder
¼ tsp worchestershire sauce
lots of black pepper
Preparation & Cooking Instructions
Mix together the mayo, ketchup and garlic powder blending well.
Add worcestershire sauce and blend well. Cover surface of sauce with black pepper until just coated. Blend well.
Repeat process covering surface of sauce with black pepper and stir until blended well.
Refrigerate for at least two hours prior to use to allow the flavors to mingle.
Chicken Caesar Pizza
Sautéed Spicy Chicken:
1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups
1/2 cup extra-virgin olive oil, plus 1 tablespoon
3 1/2 tablespoons fresh lime juice
1 garlic clove, minced
Pinch chopped fresh cilantro
Kosher salt
1/2 cup Caesar Vinaigrette (see "Sauces & Dressings")
2 tablespoons Chili Oil (see "Sauces & Dressings")
1/4 cup Oven Dried Tomatoes (see "Sauces & Dressings")
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
10 ounces romaine lettuce, cut into strips (see "Cooking Tips")
Kosher salt
Freshly ground black pepper
Whole Wheat Pizza Dough: make in bread machine dough cycle.
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
1. Several hours ahead or the night before, prepare the Whole Wheat Pizza Dough.
2. At least 11/2 hours before making the pizzas, start to prepare the Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the 1/2 cup olive oil, the lime juice, jalapeños, garlic, and cilantro. Season with salt, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or sauté pan large enough to hold the chicken comfortably in a single layer, heat the remaining 1 tablespoon of oil. With a slotted spoon, remove the chicken from the marinade. Sauté the chicken just long enough to brown the pieces on all sides. Do not overcook. Remove from the skillet with the slotted spoon and set aside.
3. Make the Caesar Vinaigrette.
4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
5. On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the Chili Oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, the herbs, and chicken.
6. Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
7. Toss the lettuce with the Caesar Vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas. Cut into slices and serve immediately.
Sautéed Spicy Chicken:
1 1/4 pounds skinned and bones uncooked chicken, cut into cubes to make 4 cups
1/2 cup extra-virgin olive oil, plus 1 tablespoon
3 1/2 tablespoons fresh lime juice
1 garlic clove, minced
Pinch chopped fresh cilantro
Kosher salt
1/2 cup Caesar Vinaigrette (see "Sauces & Dressings")
2 tablespoons Chili Oil (see "Sauces & Dressings")
1/4 cup Oven Dried Tomatoes (see "Sauces & Dressings")
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
10 ounces romaine lettuce, cut into strips (see "Cooking Tips")
Kosher salt
Freshly ground black pepper
Whole Wheat Pizza Dough: make in bread machine dough cycle.
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
1. Several hours ahead or the night before, prepare the Whole Wheat Pizza Dough.
2. At least 11/2 hours before making the pizzas, start to prepare the Sautéed Spicy Chicken: Arrange the cubed chicken in a shallow medium bowl and toss with the 1/2 cup olive oil, the lime juice, jalapeños, garlic, and cilantro. Season with salt, cover with plastic wrap, and marinate in the refrigerator for 1 hour. Then, in a skillet or sauté pan large enough to hold the chicken comfortably in a single layer, heat the remaining 1 tablespoon of oil. With a slotted spoon, remove the chicken from the marinade. Sauté the chicken just long enough to brown the pieces on all sides. Do not overcook. Remove from the skillet with the slotted spoon and set aside.
3. Make the Caesar Vinaigrette.
4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F.
5. On a lightly floured surface, stretch or roll out each of the balls of dough into an 8-inch circle. Brush each of the circles with the Chili Oil and start to layer, dividing the ingredients among the 4 pizzas. Start with the tomatoes, the herbs, and chicken.
6. Transfer the pizzas to the pizza stone and bake until the pizza crusts are nicely browned, 10 to 12 minutes.
7. Toss the lettuce with the Caesar Vinaigrette and season lightly with salt and pepper. Remove the pizzas from the oven, arrange the lettuce on each of the pizzas. Cut into slices and serve immediately.
Chicken & Veggies & Pasta
1/1 tablespoon olive oil and margarine
8 oz pasta
1 lb chicken breasts bite size
3-4 cloves roasted garlic -- chopped
1 lb cauliflower fine chopped
1/2 cup scallions -- finely chopped
12 whole baby carrots -- halved
1/4 cup stock
¼ cup drinking white wine
3 tablespoon fresh parsley chopped
1 pinch nutmeg
1 roasted whole red bell pepper bite cut
6 whole cherry tomatoes halved
1 salt and pepper -- to taste
½ tsp flour to thicken sauce if desired
Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes. Meanwhile, heat the olive oil and margarine in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, cauliflower, scallions, carrots, broth, wine, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat. Stir in roasted pepper and cherry tomatoes. Thicken sauce if desired with flour if desired. When pasta is cooked, drain and return to pot. Toss with chicken, and vegetables over medium heat until heated through. Season with salt and pepper. Serve immediately.
1/1 tablespoon olive oil and margarine
8 oz pasta
1 lb chicken breasts bite size
3-4 cloves roasted garlic -- chopped
1 lb cauliflower fine chopped
1/2 cup scallions -- finely chopped
12 whole baby carrots -- halved
1/4 cup stock
¼ cup drinking white wine
3 tablespoon fresh parsley chopped
1 pinch nutmeg
1 roasted whole red bell pepper bite cut
6 whole cherry tomatoes halved
1 salt and pepper -- to taste
½ tsp flour to thicken sauce if desired
Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes. Meanwhile, heat the olive oil and margarine in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, cauliflower, scallions, carrots, broth, wine, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat. Stir in roasted pepper and cherry tomatoes. Thicken sauce if desired with flour if desired. When pasta is cooked, drain and return to pot. Toss with chicken, and vegetables over medium heat until heated through. Season with salt and pepper. Serve immediately.
Chicken Chili
Chili's Southwest
Copycat Restaurant Recipes -
| Copycat Recipe Index | RecipeWorld | Restaurant Favorites at Home |
Ingredients
¼ cup vegetable oil
½ cup diced onions
1 1/3 cups diced green bell pepper
2 tbsp diced seeded jalapeño pepper*
3 tbsp fresh minced garlic
4 ½ cup water
8 tsp chicken base
2 tsp lime juice
2 tbsp sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp ground chili powder*
4 tsp ground paprika
4 tsp dried basil
2 tsp freshly minced cilantro
1 ½ tsp ground red pepper*
½ tsp ground oregano
½ cup crushed canned tomatillos (see note)
1 x 4 oz can diced green chilies, drained
2 x 15 oz cans navy beans or small white beans, drained
1 x 15 oz can dark red kidney beans, drained
3 lb diced cooked chicken breast
tortilla chips
In 5-quart or larger pot, heat oil over medium heat.
Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
Chili's Southwest
Copycat Restaurant Recipes -
| Copycat Recipe Index | RecipeWorld | Restaurant Favorites at Home |
Ingredients
¼ cup vegetable oil
½ cup diced onions
1 1/3 cups diced green bell pepper
2 tbsp diced seeded jalapeño pepper*
3 tbsp fresh minced garlic
4 ½ cup water
8 tsp chicken base
2 tsp lime juice
2 tbsp sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp ground chili powder*
4 tsp ground paprika
4 tsp dried basil
2 tsp freshly minced cilantro
1 ½ tsp ground red pepper*
½ tsp ground oregano
½ cup crushed canned tomatillos (see note)
1 x 4 oz can diced green chilies, drained
2 x 15 oz cans navy beans or small white beans, drained
1 x 15 oz can dark red kidney beans, drained
3 lb diced cooked chicken breast
tortilla chips
In 5-quart or larger pot, heat oil over medium heat.
Add onions and sauté along with bell pepper, jalapeño and garlic.
Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
Chicken Veneto
1 lb ripe tomatoes
1 chicken (3 to 3 1/2 lbs)
1 flour for dredging
4 tablespoon olive oil
1 onion, halved and sliced
1 stalk celery, sliced
1/2 cup drinking white wine
1/2 teaspoon chopped fresh oregano (1/4 tsp dried)
1 salt and pepper to taste
2 tablespoon balsamic vinegar
1/4 lb fresh mushrooms, sliced
Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4.
1 lb ripe tomatoes
1 chicken (3 to 3 1/2 lbs)
1 flour for dredging
4 tablespoon olive oil
1 onion, halved and sliced
1 stalk celery, sliced
1/2 cup drinking white wine
1/2 teaspoon chopped fresh oregano (1/4 tsp dried)
1 salt and pepper to taste
2 tablespoon balsamic vinegar
1/4 lb fresh mushrooms, sliced
Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4.
Chicken Tyler Florence’s General Tso’s
Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1 1/2 cups low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper
Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes.
Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1 1/2 cups low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper
Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes.
Chicken-Vegetable Tetrazzini
1 lb boned, skinned chicken
1 breasts cut in 1/2 in.
1 strips
2 centiliter garlic minced
1 cup frozen peas
1 cup mushrooms, quartered
1 tablespoon , margarine
2 tablespoon flour
2/3 cup + 2 t. soy milk
2 tablespoon diced pimento
2 tablespoon dry drinking wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup cooked hot spaghetti
Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place margarine in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until margarine melts. Add Flour; Stir Well. Gradually Add Soy Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice. Stir in Pimento, Dry Wine, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Toss Well. (Fat 6.6, Cholesterol 73.)
1 lb boned, skinned chicken
1 breasts cut in 1/2 in.
1 strips
2 centiliter garlic minced
1 cup frozen peas
1 cup mushrooms, quartered
1 tablespoon , margarine
2 tablespoon flour
2/3 cup + 2 t. soy milk
2 tablespoon diced pimento
2 tablespoon dry drinking wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cup cooked hot spaghetti
Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place margarine in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until margarine melts. Add Flour; Stir Well. Gradually Add Soy Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice. Stir in Pimento, Dry Wine, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Toss Well. (Fat 6.6, Cholesterol 73.)
Southwestern chicken soup
Yield: 8 servings
1 c Onion; chopped
½ c Celery; chopped
1 tb Olive oil
6 c Chicken stock
4 c Chicken breast; cooked and shredded
½ c Brown rice
10 oz Corn
1 ts Cumin
1 tb Chili powder
2 tb Picante sauce
1 cn Diced tomato; 15 1/2 oz
4 oz Green chiles; chopped
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through.
Yield: 8 servings
1 c Onion; chopped
½ c Celery; chopped
1 tb Olive oil
6 c Chicken stock
4 c Chicken breast; cooked and shredded
½ c Brown rice
10 oz Corn
1 ts Cumin
1 tb Chili powder
2 tb Picante sauce
1 cn Diced tomato; 15 1/2 oz
4 oz Green chiles; chopped
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through.
chicken southwestern & Black or pinto beans
Yield: 4 Servings
¼ c Olive oil
1 3-1/2lb cut up fryer chicken
1 Sweet red pepper chopped
1 sm Jalapeno, seeded and chopped
2 Garlic cloves, crushed
1 ts Ground cumin
1 lg Tomato; peeled & chopped
1 tb Lemon juice
1 lb Cooked pinto or black beans
In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown. Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice.
Yield: 4 Servings
¼ c Olive oil
1 3-1/2lb cut up fryer chicken
1 Sweet red pepper chopped
1 sm Jalapeno, seeded and chopped
2 Garlic cloves, crushed
1 ts Ground cumin
1 lg Tomato; peeled & chopped
1 tb Lemon juice
1 lb Cooked pinto or black beans
In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown. Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice.
Chicken Breasts w/Sun-Dried Tomatoes and Peas (M, TNT)
Serves: 6
6 boneless, skinless chicken half breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup flour
6 tablespoons olive oil
1 cup chopped white onion
6 cloves garlic, thickly sliced
1-1/4 cups coarsely chopped sun-dried tomatoes packed in olive oil, drained before chopping
1/2 cup full-bodied red wine
1 cup tomato sauce
1 cup chicken stock
1-1/2 cups fresh or frozen peas
Salt and pepper to taste
2 tablespoons chopped fresh Italian parsley
To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold your knife at a 20° to 30° angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper or plastic wrap to a thickness of 1/4".
Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.
Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Sauté over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and sauté for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the tomato sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.
Return the chicken to the sauce until heated through, 2 to 3 minutes, sprinkle with the parsley, and serve.
Serves: 6
6 boneless, skinless chicken half breasts
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup flour
6 tablespoons olive oil
1 cup chopped white onion
6 cloves garlic, thickly sliced
1-1/4 cups coarsely chopped sun-dried tomatoes packed in olive oil, drained before chopping
1/2 cup full-bodied red wine
1 cup tomato sauce
1 cup chicken stock
1-1/2 cups fresh or frozen peas
Salt and pepper to taste
2 tablespoons chopped fresh Italian parsley
To prepare the chicken, remove the tenderloin from each half breast; you may freeze for later use. Cut the half breasts across the grain (widthwise) into three slices. Hold your knife at a 20° to 30° angle to the cutting board so that you slice on the bias and end up with oval scaloppine. You should get three scaloppine from each half breast. Pound them lightly between pieces of waxed paper or plastic wrap to a thickness of 1/4".
Sprinkle with 1/4 teaspoon each salt and pepper. Dust lightly with the flour, and shake off any excess. In a large saucepan, heat the olive oil over high heat, and quickly brown the chicken on both sides, 2 to 3 minutes per side. You will have to do this in batches. Remove from heat to a platter, and cover with foil to keep warm.
Add the onion, garlic, and sun-dried tomatoes to the oil in the pan. Sauté over medium-high heat until the onion is translucent and the garlic starts to brown, about 4 to 6 minutes. Add the wine, and sauté for 2 to 3 minutes, deglazing the pan to dislodge any browned bits from the bottom. Add the tomato sauce and stock, and bring to a boil. Add the peas, and simmer until the sauce is reduced by half, about 10 to 12 minutes. Add salt and pepper to taste.
Return the chicken to the sauce until heated through, 2 to 3 minutes, sprinkle with the parsley, and serve.
Chicken Scaloppine With Mushroom Sauce
1 lb chicken breasts, boned and skinned
2 tablespoon flour salt and fresh ground pepper
1 egg 2 t. water
1 1/2 cup breadcrumbs 3-5 t. olive oil (virgin or extra)
1 to 2 t. margarine
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper till thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over!
Mushroom And Tomato Sauce:
1/4 cup Olive oil
4 Garlic cloves; crushed
1 Handful fresh parsley; - finely chopped
1 teaspoon Marjoram
1 pound Sliced mushrooms
2 cups Canned plum tomatoes
Salt & pepper
Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.
1 lb chicken breasts, boned and skinned
2 tablespoon flour salt and fresh ground pepper
1 egg 2 t. water
1 1/2 cup breadcrumbs 3-5 t. olive oil (virgin or extra)
1 to 2 t. margarine
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE One Recipe Mushroom Sauce (next message) Pound chicken between sheets of waxed paper till thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST" FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over!
Mushroom And Tomato Sauce:
1/4 cup Olive oil
4 Garlic cloves; crushed
1 Handful fresh parsley; - finely chopped
1 teaspoon Marjoram
1 pound Sliced mushrooms
2 cups Canned plum tomatoes
Salt & pepper
Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.
Chicken Saffron
3/4 c Rice Basmati
- or long-grain rice
1 1/2 c Less 2 tbsp water
1 tsp Oil
salt to taste
1/2 lb Chicken
- cut into small pieces
3 tbsp Oil
1 large onion chopped
1/2 tsp ginger paste
1/2 tsp Garlic paste
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Turmeric powder
1 Bay leaf
2 Cloves
2 Cardamons
pinch cinnamon
1 small tomato quartered
1 small Potato
- peeled and quartered
1/4 tsp Saffron
Wash rice and put in a small saucepan with all above ingredients.
Bring it to a boil on high heat, then cover and simmer gently until
all the water is absorbed. The grains should be tender but firm. Set
aside uncovered. Heat oil in a large saucepan (medium heat), add
onions and fry till golden around the edges, add garlic and ginger.
All at once add all the spices and fry one minute longer. Add all
other ingredients except saffron. Add salt to taste. Cover and cook
on low heat till chicken is tender, stirring occasionally (about 1/2
hour). There should be very little liquid remaining in the pan.
(During cooking a little water may be added if necessary to avoid
sticking).
Add half the prepared rice, spreading it evenly over the mixture,
drizzle one tbsp of oil over it and add the saffron mixed into two
tsp of soy milk. Cover with remaining rice, cover and cook on very low
heat for ten minutes.
The chicken could be substituted with 1/2 pound of mixed vegetables.
3/4 c Rice Basmati
- or long-grain rice
1 1/2 c Less 2 tbsp water
1 tsp Oil
salt to taste
1/2 lb Chicken
- cut into small pieces
3 tbsp Oil
1 large onion chopped
1/2 tsp ginger paste
1/2 tsp Garlic paste
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Turmeric powder
1 Bay leaf
2 Cloves
2 Cardamons
pinch cinnamon
1 small tomato quartered
1 small Potato
- peeled and quartered
1/4 tsp Saffron
Wash rice and put in a small saucepan with all above ingredients.
Bring it to a boil on high heat, then cover and simmer gently until
all the water is absorbed. The grains should be tender but firm. Set
aside uncovered. Heat oil in a large saucepan (medium heat), add
onions and fry till golden around the edges, add garlic and ginger.
All at once add all the spices and fry one minute longer. Add all
other ingredients except saffron. Add salt to taste. Cover and cook
on low heat till chicken is tender, stirring occasionally (about 1/2
hour). There should be very little liquid remaining in the pan.
(During cooking a little water may be added if necessary to avoid
sticking).
Add half the prepared rice, spreading it evenly over the mixture,
drizzle one tbsp of oil over it and add the saffron mixed into two
tsp of soy milk. Cover with remaining rice, cover and cook on very low
heat for ten minutes.
The chicken could be substituted with 1/2 pound of mixed vegetables.
CHICKEN THIGHS PORTABELLO AND SMASHED POTATOES
4 large starchy potatoes
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons margarine
6 cloves garlic, chopped, divided
1 red onion chopped
2 tablespoons vinegar, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon crushed red pepper flakes, 1/3 palm full
3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
4 large portabella mushroom caps, wiped clean with damp towel
1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
Coarse black pepper
2 cubanelle (Italian light green peppers), seeded and thinly sliced
2 medium red onion, thinly sliced
1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained
Generous handful flat-leaf parsley, chopped
1/2c soymilk, eyeball it
Heat a grill pan or outdoor grill to high heat.
Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
In a small pot over medium low heat and add vegetable oil, about 1 tablespoon – just eyeball it. Add 2 tablespoons margarine in small pieces. When margarine melts into oil, add 4 cloves of chopped garlic. Saute1 onion ,1 to 2 minutes, then add the garlic and cook 1 more minute, remove pan from heat and reserve.
Heat a medium nonstick skillet over medium-high heat.
In a large bowl, combine vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portabella caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
Thinly slice rested chicken thigh meat and grilled mushrooms.
Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with cup soymilk and smash away to combine potatoes(add any leftover virgin olive oil or margarine for flavor and texture as well as mayo .) Season the super-mashers with salt and pepper.
Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Garnish with fresh parsley on entire plate for nice effect.
The idea is the boneless chicken thighs should look like grilled steaks. See where the Rabbis got the idea that chicken meat looks like cow meat! This one even should taste like it!
Serves 6 healthy adults.
4 large starchy potatoes
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons margarine
6 cloves garlic, chopped, divided
1 red onion chopped
2 tablespoons vinegar, eyeball it
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon crushed red pepper flakes, 1/3 palm full
3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped
4 large portabella mushroom caps, wiped clean with damp towel
1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs
Coarse black pepper
2 cubanelle (Italian light green peppers), seeded and thinly sliced
2 medium red onion, thinly sliced
1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained
Generous handful flat-leaf parsley, chopped
1/2c soymilk, eyeball it
Heat a grill pan or outdoor grill to high heat.
Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes.
In a small pot over medium low heat and add vegetable oil, about 1 tablespoon – just eyeball it. Add 2 tablespoons margarine in small pieces. When margarine melts into oil, add 4 cloves of chopped garlic. Saute1 onion ,1 to 2 minutes, then add the garlic and cook 1 more minute, remove pan from heat and reserve.
Heat a medium nonstick skillet over medium-high heat.
In a large bowl, combine vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portabella caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked.
While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat.
Thinly slice rested chicken thigh meat and grilled mushrooms.
Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with cup soymilk and smash away to combine potatoes(add any leftover virgin olive oil or margarine for flavor and texture as well as mayo .) Season the super-mashers with salt and pepper.
Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Garnish with fresh parsley on entire plate for nice effect.
The idea is the boneless chicken thighs should look like grilled steaks. See where the Rabbis got the idea that chicken meat looks like cow meat! This one even should taste like it!
Serves 6 healthy adults.
Chicken Piccatta, Reduced Fat (M, TNT)
Serves: 4
4 chicken breast cutlets
1/2 cup dry bread crumbs
1-1/2 cups chicken broth or stock
Juice of one lemon
1 to 2 beaten egg whites
1 tbsp. margarine
Either pound cutlets to 1/4" thickness or just cut through them horizontally so each cutlet is two thin slices. Put bread crumbs on a flat plate or waxed paper and the egg white into a bowl. Dip cutlets into egg whites and then into crumbs to coat thoroughly.
Spray a nonstick skillet with cooking spray (I use olive oil spray) heat the pan and put the chicken in turning once to brown on both sides. When chicken is golden, remove from pan and set aside.
Add the margarine and the lemon juice. Deglaze the pan, scraping up all the brown bits from the bottom of pan. Add chicken broth, and chicken cutlets. Cover and let simmer until chicken is fork tender (about 20 minutes).
I like to serve this with orzo and steamed broccoli and carrots.
Serves: 4
4 chicken breast cutlets
1/2 cup dry bread crumbs
1-1/2 cups chicken broth or stock
Juice of one lemon
1 to 2 beaten egg whites
1 tbsp. margarine
Either pound cutlets to 1/4" thickness or just cut through them horizontally so each cutlet is two thin slices. Put bread crumbs on a flat plate or waxed paper and the egg white into a bowl. Dip cutlets into egg whites and then into crumbs to coat thoroughly.
Spray a nonstick skillet with cooking spray (I use olive oil spray) heat the pan and put the chicken in turning once to brown on both sides. When chicken is golden, remove from pan and set aside.
Add the margarine and the lemon juice. Deglaze the pan, scraping up all the brown bits from the bottom of pan. Add chicken broth, and chicken cutlets. Cover and let simmer until chicken is fork tender (about 20 minutes).
I like to serve this with orzo and steamed broccoli and carrots.
Chicken Pasta Italian
2 quart water
1/2 cup dry white wine
4 (4 oz.) boneless, skinned
1 chicken breasts
4 centiliter garlic
3 tablespoon thinly sliced basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoon lemon juice
4 oz uncooked rigatoni pasta
1 tablespoon olive oil
1 medium size red pepper julienne
4 ripe olives thinly sliced
Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice. Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Reserved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour. Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)
2 quart water
1/2 cup dry white wine
4 (4 oz.) boneless, skinned
1 chicken breasts
4 centiliter garlic
3 tablespoon thinly sliced basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoon lemon juice
4 oz uncooked rigatoni pasta
1 tablespoon olive oil
1 medium size red pepper julienne
4 ripe olives thinly sliced
Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice. Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Reserved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour. Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.)
Chicken, Oven Fried (M, TNT)
Serves: 4
2 tablespoons low-sodium soy sauce
4 skinned chicken breast halves
3 tablespoons sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 tablespoon reduced-calorie margarine, melted
Place soy sauce in a shallow dish; add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce.
Combine sesame seeds and next 3 ingredients in large zip-top heavy duty plastic bag. Add chicken; seal bag, and shake to coat chicken with sesame seed mixture.
Place chicken in 9"x13" baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 375°F to 400°F (depending on your oven) for 45 minutes, or until done.
Serves: 4
2 tablespoons low-sodium soy sauce
4 skinned chicken breast halves
3 tablespoons sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1 tablespoon reduced-calorie margarine, melted
Place soy sauce in a shallow dish; add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce.
Combine sesame seeds and next 3 ingredients in large zip-top heavy duty plastic bag. Add chicken; seal bag, and shake to coat chicken with sesame seed mixture.
Place chicken in 9"x13" baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 375°F to 400°F (depending on your oven) for 45 minutes, or until done.
CHICKEN MARSALA BY TYLER FLORENCE
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine(Red Wine)
1/2 cup chicken stock
2 tablespoon Margarine
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess, leaving a fine coat. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down(should catch on fire) for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the margarine and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine(Red Wine)
1/2 cup chicken stock
2 tablespoon Margarine
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess, leaving a fine coat. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down(should catch on fire) for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the margarine and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Mandarin Chicken
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/3 cup thawed orange juice concentrate, undiluted
2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons apricot preserves
1/2 teaspoon dark sesame oil
1/8 teaspoon chili oil (optional)
1 garlic clove, minced
1/2 pound skinned, boned chicken breasts, cut into bite-size pieces
1 1/2 teaspoons canola or vegetable oil
1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
1/2 cup (3-inch) julienne-cut red bell pepper
1/2 cup (3-inch) julienne-cut zucchini (about 1 small)
1/2 cup (3-inch) julienne-cut carrot (about 1 medium)
1/2 cup snow peas
1/2 cup diagonally sliced celery
1/2 pound green beans, trimmed and diagonally sliced
1 (8-ounce) package presliced mushrooms
1 1/2 teaspoons cornstarch
3 cups hot cooked rice
2 tablespoons slivered almonds, toasted
Drain oranges in a colander over a bowl, reserving syrup.
Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)writeNutrient();NUTRITION PER SERVING
CALORIES 434(11% from fat); FAT 5.5g (sat 0.7g,mono 2g,poly 2.1g); PROTEIN 21.9g; CHOLESTEROL 33mg; CALCIUM 94mg; SODIUM 313mg; FIBER 5.5g; IRON 4.6mg; CARBOHYDRATE 76g
Cooking Light, SEPTEMBER 2000
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/3 cup thawed orange juice concentrate, undiluted
2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons apricot preserves
1/2 teaspoon dark sesame oil
1/8 teaspoon chili oil (optional)
1 garlic clove, minced
1/2 pound skinned, boned chicken breasts, cut into bite-size pieces
1 1/2 teaspoons canola or vegetable oil
1 cup (1-inch) diagonally sliced asparagus (about 4 ounces)
1/2 cup (3-inch) julienne-cut red bell pepper
1/2 cup (3-inch) julienne-cut zucchini (about 1 small)
1/2 cup (3-inch) julienne-cut carrot (about 1 medium)
1/2 cup snow peas
1/2 cup diagonally sliced celery
1/2 pound green beans, trimmed and diagonally sliced
1 (8-ounce) package presliced mushrooms
1 1/2 teaspoons cornstarch
3 cups hot cooked rice
2 tablespoons slivered almonds, toasted
Drain oranges in a colander over a bowl, reserving syrup.
Combine juice concentrate and the next 6 ingredients (concentrate through garlic) in a bowl, stirring with a whisk. Add chicken; cover and marinate in refrigerator 1 hour.
Heat canola oil in a stir-fry pan or wok over medium-high heat. Add asparagus and the next 6 ingredients (asparagus through green beans); stir-fry for 6 minutes or until crisp-tender. Add mushrooms, and stir-fry for 2 minutes. Remove vegetable mixture from pan. Add chicken mixture to pan, and stir-fry for 4 minutes or until chicken is done. Return vegetable mixture to pan. Combine reserved syrup and cornstarch in a small bowl, stirring well with a whisk. Add syrup mixture to pan, and cook for 1 minute or until slightly thick. Stir in oranges. Serve over rice and almonds.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 3/4 cup rice, and 1 1/2 teaspoons almond)writeNutrient();NUTRITION PER SERVING
CALORIES 434(11% from fat); FAT 5.5g (sat 0.7g,mono 2g,poly 2.1g); PROTEIN 21.9g; CHOLESTEROL 33mg; CALCIUM 94mg; SODIUM 313mg; FIBER 5.5g; IRON 4.6mg; CARBOHYDRATE 76g
Cooking Light, SEPTEMBER 2000
Chicken Legs Steamed with Thyme
2 tablespoons olive oil
1 small onion, minced
2 ounces button mushrooms, quartered
8 ounces skinless, boneless chicken breast, chopped
Salt and freshly ground black pepper
1/4 cup wine
1/2 cup chicken stock
2 tablespoons chopped parsley leaves
4 chicken legs with thighs
1 quart chicken broth or stock
3 or 4 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
Sauce:
1/2 bunch watercress
3 tablespoons margarine
Salt and pepper
1/2 lemon, juiced
1. Heat a large frying pan over medium-high heat and add the olive oil. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms release their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the wine is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.
2. Season the legs, inside and out, with salt and pepper
3. In the bottom of a casserole dish, combine the chicken stock, , thyme, and olive oil.
4. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through.
5. Remove the chicken legs from the dish and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the margarine a little bit at a time until you achieve a sauce that is completely emulsified. Season with salt, pepper, and lemon juice.
6. Place some sauce on a serving plate and arrange the chicken leg on top. Serve immediately.
2 tablespoons olive oil
1 small onion, minced
2 ounces button mushrooms, quartered
8 ounces skinless, boneless chicken breast, chopped
Salt and freshly ground black pepper
1/4 cup wine
1/2 cup chicken stock
2 tablespoons chopped parsley leaves
4 chicken legs with thighs
1 quart chicken broth or stock
3 or 4 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
Sauce:
1/2 bunch watercress
3 tablespoons margarine
Salt and pepper
1/2 lemon, juiced
1. Heat a large frying pan over medium-high heat and add the olive oil. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms release their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the wine is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.
2. Season the legs, inside and out, with salt and pepper
3. In the bottom of a casserole dish, combine the chicken stock, , thyme, and olive oil.
4. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through.
5. Remove the chicken legs from the dish and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the margarine a little bit at a time until you achieve a sauce that is completely emulsified. Season with salt, pepper, and lemon juice.
6. Place some sauce on a serving plate and arrange the chicken leg on top. Serve immediately.
Chicken, Indonesian I (M, TNT)
Source: "Dorothy's Kitchen," by Dorothy Mandelzweig
Serves: 4 to 6
2 tbsp. oil
2 cloves garlic
1-1/2 kg chicken cut in serving portions
Ingredients for sauce:
2 carrots
1/2 sweet cucumber
1/2 pickled cucumber
3 tomatoes
1 large onion
2 tsp. vegetable soup diluted in 2 cups of water
Salt and pepper
1 tbsp. corn flour/cornstarch
2 tbsp. soy sauce
2 tbsp. sugar
1/4 cup vinegar
1/4 cup white wine
Fry chicken in oil. Add onion and garlic as well. Add carrots cut in 1/4 cm (1/8") slices, cucumbers cut in 1/4cm (1/8") slices, thinly sliced tomatoes and diluted soup powder.
Start simmering, then add all other ingredients mixed together. Simmer for 5 minutes, covered.
Place casserole in 170°C (340°F) preheated oven and carry on baking the chicken, covered until tender (approximately 1 hour).
I served it with plain rice.
Source: "Dorothy's Kitchen," by Dorothy Mandelzweig
Serves: 4 to 6
2 tbsp. oil
2 cloves garlic
1-1/2 kg chicken cut in serving portions
Ingredients for sauce:
2 carrots
1/2 sweet cucumber
1/2 pickled cucumber
3 tomatoes
1 large onion
2 tsp. vegetable soup diluted in 2 cups of water
Salt and pepper
1 tbsp. corn flour/cornstarch
2 tbsp. soy sauce
2 tbsp. sugar
1/4 cup vinegar
1/4 cup white wine
Fry chicken in oil. Add onion and garlic as well. Add carrots cut in 1/4 cm (1/8") slices, cucumbers cut in 1/4cm (1/8") slices, thinly sliced tomatoes and diluted soup powder.
Start simmering, then add all other ingredients mixed together. Simmer for 5 minutes, covered.
Place casserole in 170°C (340°F) preheated oven and carry on baking the chicken, covered until tender (approximately 1 hour).
I served it with plain rice.
Pasta, Garlic Chicken (M, TNT)
Serves: 3 to 4
3 boneless chicken breasts cut in strips (or one per person)
Bottled Italian salad dressing
2 cloves garlic, minced (can use less according to taste)
Olive oil
8 oz. frozen chopped spinach
1 (12 oz.) can tomato sauce
6 oz. any type pasta
Marinate chicken breast strips in salad dressing overnight.
Put water up to boil for pasta. Add pasta and cook until al dente.
Sauté garlic in a tsp. oil in large frying pan until tender but not browned (1 to 2 minutes). Move to the side and add chicken breast strips. Sauté until all pink is gone.
Cook spinach in a tablespoon of water in a microwave for 3 to 4 minutes, just enough to defrost.
Drain spinach and add spinach and tomato sauce to chicken. Simmer on low heat until pasta is cooked.
Drain pasta, put in serving bowl and pour chicken mix on top. Toss to mix. Serve immediately.
Can add pine nuts if desired.
Serves: 3 to 4
3 boneless chicken breasts cut in strips (or one per person)
Bottled Italian salad dressing
2 cloves garlic, minced (can use less according to taste)
Olive oil
8 oz. frozen chopped spinach
1 (12 oz.) can tomato sauce
6 oz. any type pasta
Marinate chicken breast strips in salad dressing overnight.
Put water up to boil for pasta. Add pasta and cook until al dente.
Sauté garlic in a tsp. oil in large frying pan until tender but not browned (1 to 2 minutes). Move to the side and add chicken breast strips. Sauté until all pink is gone.
Cook spinach in a tablespoon of water in a microwave for 3 to 4 minutes, just enough to defrost.
Drain spinach and add spinach and tomato sauce to chicken. Simmer on low heat until pasta is cooked.
Drain pasta, put in serving bowl and pour chicken mix on top. Toss to mix. Serve immediately.
Can add pine nuts if desired.
CHICKEN FRIED RICE BOK CHOY

1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons low-sodium soy sauce,
1 tablespoon canola oil
1/2 cup chopped shallots or red onions
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 6 ounces mushrooms)
3 cups cold cooked brown rice
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 pound baby bok choy, quartered lengthwise or regular.
1 large egg, lightly beaten
2 teaspoons sesame seeds, toasted
Combine chicken and 1 tablespoon soy sauce, tossing to coat.
Heat canola oil in a Dutch oven over medium-high heat. Add shallots, ginger, and garlic; sauté 10 seconds. Add chicken mixture and mushrooms; sauté 4 minutes. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.
Push rice mixture to one side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly. Stir egg into rice mixture. Sprinkle with sesame seeds.
Yield: 6 servings (serving size: 1 1/2 cups) See picture.


1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons low-sodium soy sauce,
1 tablespoon canola oil
1/2 cup chopped shallots or red onions
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 6 ounces mushrooms)
3 cups cold cooked brown rice
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 pound baby bok choy, quartered lengthwise or regular.
1 large egg, lightly beaten
2 teaspoons sesame seeds, toasted
Combine chicken and 1 tablespoon soy sauce, tossing to coat.
Heat canola oil in a Dutch oven over medium-high heat. Add shallots, ginger, and garlic; sauté 10 seconds. Add chicken mixture and mushrooms; sauté 4 minutes. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.
Push rice mixture to one side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly. Stir egg into rice mixture. Sprinkle with sesame seeds.
Yield: 6 servings (serving size: 1 1/2 cups) See picture.

Linguini w/Chicken Francese (M, TNT)
Yield: 4 to 6 as a main dishes
Chicken:
1 pound boneless, chicken breasts, skinned, cut into 1/2" pieces
1 egg, beaten
1 cup bread crumbs
1 lb. linguine
3 cloves garlic, minced
1/4 tsp. ground black pepper
2 tbsp. margarine, softened
1/2 cup vegetable oil
Sauce Ingredients:
1/2 tsp. ground black pepper
1/2 cup (1 stick) margarine
1/2 cup olive oil
1 tbsp. white wine
1 tbsp. lemon juice
Garnish Ingredients:
1/4 cup parsley, chopped
1 lemon, cut into wedges
Make Chicken:
Season bread crumbs with black pepper, put in a plate. Put beaten egg into a second plate. Dip chicken pieces in egg, then in the bread crumbs to coat. Put on separate plate or pan in a single layer or layered with wax paper in between the layers. Can be refrigerated for several hours.
Heat vegetable oil in a skillet. Add 1/3 of the chicken at a time. Sauté for 30 seconds or just until golden. Remove chicken with a slotted spoon, drain on paper towels or brown paper. Repeat with the other 2 batches in turn. When all chicken is cooked, dispose of oil and wipe out skillet.
Make Sauce and Assembly:
Cook pasta in boiling water according to package directions. While pasta is cooking, melt margarine in the skillet, add garlic; cook 1 minute. Add chicken, wine, black pepper, and lemon juice. Toss to coat chicken with sauce. Do not allow chicken to cook further.
Drain pasta, toss with 2 tbsp. softened margarine. Spoon pasta onto heated platter. Spoon chicken and sauce onto center of platter. Sprinkle with parsley, serve with lemon wedges.
Yield: 4 to 6 as a main dishes
Chicken:
1 pound boneless, chicken breasts, skinned, cut into 1/2" pieces
1 egg, beaten
1 cup bread crumbs
1 lb. linguine
3 cloves garlic, minced
1/4 tsp. ground black pepper
2 tbsp. margarine, softened
1/2 cup vegetable oil
Sauce Ingredients:
1/2 tsp. ground black pepper
1/2 cup (1 stick) margarine
1/2 cup olive oil
1 tbsp. white wine
1 tbsp. lemon juice
Garnish Ingredients:
1/4 cup parsley, chopped
1 lemon, cut into wedges
Make Chicken:
Season bread crumbs with black pepper, put in a plate. Put beaten egg into a second plate. Dip chicken pieces in egg, then in the bread crumbs to coat. Put on separate plate or pan in a single layer or layered with wax paper in between the layers. Can be refrigerated for several hours.
Heat vegetable oil in a skillet. Add 1/3 of the chicken at a time. Sauté for 30 seconds or just until golden. Remove chicken with a slotted spoon, drain on paper towels or brown paper. Repeat with the other 2 batches in turn. When all chicken is cooked, dispose of oil and wipe out skillet.
Make Sauce and Assembly:
Cook pasta in boiling water according to package directions. While pasta is cooking, melt margarine in the skillet, add garlic; cook 1 minute. Add chicken, wine, black pepper, and lemon juice. Toss to coat chicken with sauce. Do not allow chicken to cook further.
Drain pasta, toss with 2 tbsp. softened margarine. Spoon pasta onto heated platter. Spoon chicken and sauce onto center of platter. Sprinkle with parsley, serve with lemon wedges.
Famous Lemon Chicken
2 Broiler chickens -- (3 to 3 1/2 lbs ea) halved
1/4 cup Chopped Italian parsley
=== LEMON SAUCE ==
2 cups Fresh lemon juice
1 cup Olive oil
1 tablespoon Red-wine vinegar
1 1/2 teaspoons Minced garlic
1/2 teaspoon Dried oregano
Salt and pepper -- to taste
Preheat broiler for at least 15 minutes before using.
Make the Lemon Sauce: Place all ingredients in a large bowl, and whisk
together until well blended. Cover and refrigerate until ready to use.
Whisk or shake vigorously just before use. (Makes approximately 3-1/4
cups).
Broil chicken halves, turning once, for about 30 minutes or until skin is
golden brown and juices run clear when bird is pierced with a fork. Remove
chicken from broiler, leaving broiler on. Using a very sharp knife, cut
each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over
the chicken, and toss to coat well. If necessary, divide sauce in half and
do this in two batches. Return to broiler, and broil for 3 minutes. Turn
each piece and broil for an additional minute. Remove from broiler, and
evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in parsley. Place over high
heat, and boil for 1 minute. Pour an equal amount of sauce over chicken on
each plate, and serve with lots of crusty bread to absorb the sauce.
2 Broiler chickens -- (3 to 3 1/2 lbs ea) halved
1/4 cup Chopped Italian parsley
=== LEMON SAUCE ==
2 cups Fresh lemon juice
1 cup Olive oil
1 tablespoon Red-wine vinegar
1 1/2 teaspoons Minced garlic
1/2 teaspoon Dried oregano
Salt and pepper -- to taste
Preheat broiler for at least 15 minutes before using.
Make the Lemon Sauce: Place all ingredients in a large bowl, and whisk
together until well blended. Cover and refrigerate until ready to use.
Whisk or shake vigorously just before use. (Makes approximately 3-1/4
cups).
Broil chicken halves, turning once, for about 30 minutes or until skin is
golden brown and juices run clear when bird is pierced with a fork. Remove
chicken from broiler, leaving broiler on. Using a very sharp knife, cut
each half into about 6 pieces (leg, thigh, wing, and 3 small breast pieces).
Place chicken on a baking sheet with raised sides. Pour Lemon Sauce over
the chicken, and toss to coat well. If necessary, divide sauce in half and
do this in two batches. Return to broiler, and broil for 3 minutes. Turn
each piece and broil for an additional minute. Remove from broiler, and
evenly portion chicken onto 6 warm serving plates.
Pour sauce into a heavy saucepan, and stir in parsley. Place over high
heat, and boil for 1 minute. Pour an equal amount of sauce over chicken on
each plate, and serve with lots of crusty bread to absorb the sauce.
Chicken Dijon (M, TNT)
Serves: 4 to 6
3 to 4 chicken breasts (bone in), halved
1/4 cup vegetable oil (approximately)
Cayenne pepper
1/2 cup Dijon mustard
1 cup fine unseasoned bread crumbs (made from fresh bread in processor or blender)
6 tablespoons margarine, melted
Preheat oven to 350°F. Clean chicken and pat dry.
Place chicken skin side up in an ovenproof baking dish. Brush chicken breasts lightly with oil, and sprinkle a little cayenne pepper on each piece. Bake at 350°F for 30 minutes. If using boneless breasts, cook only for 15 minutes or so.
Remove chicken from the oven and turn temperature to broil. Brush the tops of the chicken with Dijon mustard, brushing back and forth a couple of times. The more times you brush, the spicier the chicken will be. Sprinkle the breadcrumbs over the mustard. Drizzle each piece with melted margarine.
Broil for 3 to 5 minutes or until the coating is golden brown.
Serves: 4 to 6
3 to 4 chicken breasts (bone in), halved
1/4 cup vegetable oil (approximately)
Cayenne pepper
1/2 cup Dijon mustard
1 cup fine unseasoned bread crumbs (made from fresh bread in processor or blender)
6 tablespoons margarine, melted
Preheat oven to 350°F. Clean chicken and pat dry.
Place chicken skin side up in an ovenproof baking dish. Brush chicken breasts lightly with oil, and sprinkle a little cayenne pepper on each piece. Bake at 350°F for 30 minutes. If using boneless breasts, cook only for 15 minutes or so.
Remove chicken from the oven and turn temperature to broil. Brush the tops of the chicken with Dijon mustard, brushing back and forth a couple of times. The more times you brush, the spicier the chicken will be. Sprinkle the breadcrumbs over the mustard. Drizzle each piece with melted margarine.
Broil for 3 to 5 minutes or until the coating is golden brown.
Chicken Cutlet Roll-Ups (M, TNT)
Source: Unknown
Serves: 6
6 chicken cutlets, pounded thin
6 slices of salami or corned beef or pastrami
6 dried apricots
1 egg or 2 egg whites (you can use mustard in place of the eggs)
1 cup corn flakes crushed or Whole Wheat Matzah Meal (seasoned to taste, garlic powder, onion powder, paprika, salt and pepper)
Lay cutlets flat. Top first with slice of salami and then with dried apricot. Roll up and secure with toothpick. Beat egg. Put cornflake crumbs on plate or sheet of waxed paper.
Dip rolls first in egg and then in crumbs. Or brush the rolls with mustard and then dip in the crumbs. A slightly spicier taste.
Bake in microwave proof dish at high for 10 to 15 minutes. Check for doneness and if necessary, cook longer for 2 minutes at a time. The cornflake crumbs will give it a golden color.
Source: Unknown
Serves: 6
6 chicken cutlets, pounded thin
6 slices of salami or corned beef or pastrami
6 dried apricots
1 egg or 2 egg whites (you can use mustard in place of the eggs)
1 cup corn flakes crushed or Whole Wheat Matzah Meal (seasoned to taste, garlic powder, onion powder, paprika, salt and pepper)
Lay cutlets flat. Top first with slice of salami and then with dried apricot. Roll up and secure with toothpick. Beat egg. Put cornflake crumbs on plate or sheet of waxed paper.
Dip rolls first in egg and then in crumbs. Or brush the rolls with mustard and then dip in the crumbs. A slightly spicier taste.
Bake in microwave proof dish at high for 10 to 15 minutes. Check for doneness and if necessary, cook longer for 2 minutes at a time. The cornflake crumbs will give it a golden color.
Chicken, Chinese w/Walnuts (M, TNT)
Source: A friend
Serves: 4-6
Sauce 1:
1-1/2 tablespoons rice wine or other white wine
1-1/2 teaspoons salt
1 egg white, slightly beaten
Sauce 2:
1-1/2 teaspoons rice wine or other white wine
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
3/4 teaspoon sesame oil
3 tablespoons water
2 teaspoons cornstarch
1-1/2 lbs. chicken breasts, skinned, boned, washed and cut into bite-sized pieces
1-1/2 tablespoons cornstarch
1 cup walnut halves
4 cups water
1 teaspoon salt
1/2 cup peanut or vegetable oil (the Chinese prefer previously used and saved oil which they call "fried oil")
9 1" sections of scallions
3 thin slices fresh ginger, peeled
Combine the ingredients for both sauces and set aside.
Add the cornstarch to the chicken and mix with Sauce 1 for 20 minutes.
Boil the walnuts in the salted water and simmer slowly for 8 minutes. Drain and when dry, sauté them in the heated peanut or vegetable oil over a low flame for 5-8 minutes until golden. Remove and drain.
In the remaining, heated oil, sauté the chicken mixture for 45 seconds. When the chicken changes color, remove. Remove all the oil, leaving 2 tablespoons in the skillet.
Stir fry the scallions and ginger just until fragrant, replace the chicken and add sauce 2. Stir fry until all the ingredients are well heated and the chicken is well cooked. Serve with rice.
Source: A friend
Serves: 4-6
Sauce 1:
1-1/2 tablespoons rice wine or other white wine
1-1/2 teaspoons salt
1 egg white, slightly beaten
Sauce 2:
1-1/2 teaspoons rice wine or other white wine
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
3/4 teaspoon sesame oil
3 tablespoons water
2 teaspoons cornstarch
1-1/2 lbs. chicken breasts, skinned, boned, washed and cut into bite-sized pieces
1-1/2 tablespoons cornstarch
1 cup walnut halves
4 cups water
1 teaspoon salt
1/2 cup peanut or vegetable oil (the Chinese prefer previously used and saved oil which they call "fried oil")
9 1" sections of scallions
3 thin slices fresh ginger, peeled
Combine the ingredients for both sauces and set aside.
Add the cornstarch to the chicken and mix with Sauce 1 for 20 minutes.
Boil the walnuts in the salted water and simmer slowly for 8 minutes. Drain and when dry, sauté them in the heated peanut or vegetable oil over a low flame for 5-8 minutes until golden. Remove and drain.
In the remaining, heated oil, sauté the chicken mixture for 45 seconds. When the chicken changes color, remove. Remove all the oil, leaving 2 tablespoons in the skillet.
Stir fry the scallions and ginger just until fragrant, replace the chicken and add sauce 2. Stir fry until all the ingredients are well heated and the chicken is well cooked. Serve with rice.
Chicken cacciatore mogen david * (italian kosher
Categories: Jewish Meat Chicken Italian Main dish
Yield: 5 servings
1 lg Hen; 4 to 5 lbs.
3 tb Olive Oil
1 lg Onion; chopped
3 ea Garlic cloves; minced
1 ea Celery rib; chopped
1 c Mushrooms; sliced
1 cn Tomato Sauce (6 oz.)
1 cn Tomatoes (1 lb)
pn Salt
pn Pepper
½ ts Oregano
½ c Wine; red; dry
DIRECTIONS: You'll be sure to cut up the chicken in serving pieces. Then heat the oil in a skillet and sautee the chicken until it's brown. Add the onion and garlic and push them around until they brown a little too. Now you can add the celery, mushrooms, tomato sauce, tomatoes and other seasoning. Cook very slowly for about an hour; and then, 5 minutes before you serve, you'll pour in the wine. When the thing's done, pour it over noodles or spaghetti and get back on the diet tomorrow!
Categories: Jewish Meat Chicken Italian Main dish
Yield: 5 servings
1 lg Hen; 4 to 5 lbs.
3 tb Olive Oil
1 lg Onion; chopped
3 ea Garlic cloves; minced
1 ea Celery rib; chopped
1 c Mushrooms; sliced
1 cn Tomato Sauce (6 oz.)
1 cn Tomatoes (1 lb)
pn Salt
pn Pepper
½ ts Oregano
½ c Wine; red; dry
DIRECTIONS: You'll be sure to cut up the chicken in serving pieces. Then heat the oil in a skillet and sautee the chicken until it's brown. Add the onion and garlic and push them around until they brown a little too. Now you can add the celery, mushrooms, tomato sauce, tomatoes and other seasoning. Cook very slowly for about an hour; and then, 5 minutes before you serve, you'll pour in the wine. When the thing's done, pour it over noodles or spaghetti and get back on the diet tomorrow!
Chicken Cacciatore (Electric Skillet)
6 boneless, skinless chicken breast halves
1 (about 1 1/2 pounds)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1 large onion, sliced and separated into rings
1 large green pepper, cut into strips
1/2 lb fresh mushrooms, sliced
2 cloves garlic, minced
3 can Italian tomatoes (14 1/2 oz, each),; not drained
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 hot cooked spaghetti
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.
6 boneless, skinless chicken breast halves
1 (about 1 1/2 pounds)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1 large onion, sliced and separated into rings
1 large green pepper, cut into strips
1/2 lb fresh mushrooms, sliced
2 cloves garlic, minced
3 can Italian tomatoes (14 1/2 oz, each),; not drained
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 hot cooked spaghetti
Preheat 12-inch electric skillet to 350F. Combine flour, salt and pepper; dredge chicken. Add 2 tablespoons oil to skillet; saute chicken for 4 minutes on each side, until golden brown. Remove chicken and set aside. Add remaining oil to skillet; saute onion and the next 3 ingredients until onions are translucent, about 4 minutes. Stir in tomatoes and spices, breaking up tomatoes with spoon. Bring to a boil, then reduce heat to 225 F and simmer, uncovered, for 10 minutes stirring occasionally. Add the chicken; cook for 15 minutes longer until chicken is done. Serve over hot cooked spaghetti.
Chicken Cacciatore
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 large red bell pepper, diced
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper, or more to taste
1 28-ounce can diced tomatoes in juice
1/4 cup tomato paste
1/4 cup dry red wine
1 tablespoon balsamic vinegar
1 pound spaghetti, freshly cooked
Directions
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes. Turn chicken over; sauté about 5 minutes, or until chicken is done. Transfer chicken to plate. Add bell pepper and next 4 ingredients to
skillet and sauté until bell pepper is softened, about 4 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken
to skillet; spoon some sauce over. Cover, reduce heat to medium-low and simmer for 1 minute. Arrange spaghetti on large platter; top with chicken and sauce. Serves 4.
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 large red bell pepper, diced
4 garlic cloves, chopped
1 teaspoon fennel seeds
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper, or more to taste
1 28-ounce can diced tomatoes in juice
1/4 cup tomato paste
1/4 cup dry red wine
1 tablespoon balsamic vinegar
1 pound spaghetti, freshly cooked
Directions
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes. Turn chicken over; sauté about 5 minutes, or until chicken is done. Transfer chicken to plate. Add bell pepper and next 4 ingredients to
skillet and sauté until bell pepper is softened, about 4 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken
to skillet; spoon some sauce over. Cover, reduce heat to medium-low and simmer for 1 minute. Arrange spaghetti on large platter; top with chicken and sauce. Serves 4.
Chicken Cacciatore3 Dinner
3 pounds Chicken parts
1 pound Zucchini sliced
1 teaspoon Black pepper
2 teaspoons Oregano
2 Bay leaves
2 pints Stewed tomatoes
1 large Onion; coarsely chopped
1/2 teaspoon Salt
1 teaspoon Crushed red pepper
4 tablespoons Diced fresh parsley
1 pound Bell pepper; coarse chopped
2 Cloves garlic; minced
2 cups White drinking wine
Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard remainder. Strain tomatoes, reserving both liquid and solids. Heat reserved chicken fat in the pressure cooker. Saute garlic, onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread. - - - - - - - - - - - - -
3 pounds Chicken parts
1 pound Zucchini sliced
1 teaspoon Black pepper
2 teaspoons Oregano
2 Bay leaves
2 pints Stewed tomatoes
1 large Onion; coarsely chopped
1/2 teaspoon Salt
1 teaspoon Crushed red pepper
4 tablespoons Diced fresh parsley
1 pound Bell pepper; coarse chopped
2 Cloves garlic; minced
2 cups White drinking wine
Brown chicken parts in its own fat in the pressure cooker. Turn often to brown on all sides. Remove to platter; drain fat, reserving 2 Tbsp; discard remainder. Strain tomatoes, reserving both liquid and solids. Heat reserved chicken fat in the pressure cooker. Saute garlic, onion and peppers until vegetables are crisp-tender. Remove vegetables to a bowl. Return the chicken to the pot, add red pepper or cayenne, salt, bay leaves, black pepper, tomato liquid, wine and half the parsley. Seal the pot and cook at 15 pounds pressure for 5 minutes. Cool cooker at once; return reserved vegetables, zucchini, tomatoes and remaining parsley. Cover and simmer 30 minutes. Serve over pasta. Serve with salad and crisp bread. - - - - - - - - - - - - -
CHICKEN CACCIATORE
Italian, chicken
3 lb chicken, quartered
1/2 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup margarine or olive oil
1 (can be mixed )
1 medium onion, sliced
1/2 lb mushrooms, fresh sliced
1 clove garlic, minced
12 olives, ripe whole
4 oz tomato puree or
1 cup canned
1/2 cup red wine
Dust chicken parts with flour which has been well mixed with salt and pepper. Saute in margarine(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 minutes.
Italian, chicken
3 lb chicken, quartered
1/2 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup margarine or olive oil
1 (can be mixed )
1 medium onion, sliced
1/2 lb mushrooms, fresh sliced
1 clove garlic, minced
12 olives, ripe whole
4 oz tomato puree or
1 cup canned
1/2 cup red wine
Dust chicken parts with flour which has been well mixed with salt and pepper. Saute in margarine(or olive oil) until golden brown. Add remaining ingredients, cover, and simmer over low heat for 20-30 minutes.
Chicken Breasts Florentine (M, KLP, TNT)
Serves: 12
6 whole chicken breasts, boned cut in half with the skin on
Filling:
1 teaspoon salt
1 box or bag of frozen chopped spinach, defrosted
1/2 cup seasoned matzo meal with seasonings added
1 egg
1/4 cup margarine
1/4 teaspoon dehydrated minced onion
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon seasoned salt
Seasoned Wine:
1 teaspoon salt
1 teaspoon seasoned salt
1/4 cup Wine
1/4 cup margarine
Mushroom Sauce:
1/2 pound of fresh mushrooms, slices
1/4 cup water
2 tablespoons margarine
1 teaspoon cornstarch or potato starch
Make Filling:
Combine filling ingredients and blend well.
Make Seasoned Wine:
Blend ingredients and use to baste chicken while baking.
Mushroom Sauce:
Place mushrooms in a skillet with margarine and water. Cover and steam 5 minutes. Make a paste of cornstarch and water. Cover and steam 5 minutes. Make a paste of cornstarch and water, return to pan: add pan drippings from chicken and simmer 10 minutes.
Assembly:
Spread chicken breasts on a flat surface, skin side down and place 1 heaping tablespoon of filling on each. Fasten with toothpicks. Sprinkle with salt and seasoned salt. Place in a shallow pan and bake in a 350°F oven for 35 to 45 minutes, basting with Seasoned Wine.
Remove chicken when fork tender and lightly browned. To serve, place on a warm platter and cover with Mushroom Sauce.
Serves: 12
6 whole chicken breasts, boned cut in half with the skin on
Filling:
1 teaspoon salt
1 box or bag of frozen chopped spinach, defrosted
1/2 cup seasoned matzo meal with seasonings added
1 egg
1/4 cup margarine
1/4 teaspoon dehydrated minced onion
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon seasoned salt
Seasoned Wine:
1 teaspoon salt
1 teaspoon seasoned salt
1/4 cup Wine
1/4 cup margarine
Mushroom Sauce:
1/2 pound of fresh mushrooms, slices
1/4 cup water
2 tablespoons margarine
1 teaspoon cornstarch or potato starch
Make Filling:
Combine filling ingredients and blend well.
Make Seasoned Wine:
Blend ingredients and use to baste chicken while baking.
Mushroom Sauce:
Place mushrooms in a skillet with margarine and water. Cover and steam 5 minutes. Make a paste of cornstarch and water. Cover and steam 5 minutes. Make a paste of cornstarch and water, return to pan: add pan drippings from chicken and simmer 10 minutes.
Assembly:
Spread chicken breasts on a flat surface, skin side down and place 1 heaping tablespoon of filling on each. Fasten with toothpicks. Sprinkle with salt and seasoned salt. Place in a shallow pan and bake in a 350°F oven for 35 to 45 minutes, basting with Seasoned Wine.
Remove chicken when fork tender and lightly browned. To serve, place on a warm platter and cover with Mushroom Sauce.
Chicken Breast Casserole (M, KLP, TNT)
Source: Unknown
Serves: 12
3 pounds boneless, skinless chicken breast halves
2 cups fat-free chicken broth
1/4 pound mushrooms
1 bay leaf
1 onion, sliced
2 carrots, sliced
1 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon pepper
2-1/2 tablespoons chopped parsley
1/2 teaspoon thyme
1/4 teaspoon marjoram
Preheat oven to 350°F. Put chicken in a 2-quart casserole dish.
Mix together all remaining ingredients. Pour over chicken. Bake, covered, 1-1/2 hours, until chicken is tender.
Doubles easily.
Source: Unknown
Serves: 12
3 pounds boneless, skinless chicken breast halves
2 cups fat-free chicken broth
1/4 pound mushrooms
1 bay leaf
1 onion, sliced
2 carrots, sliced
1 cup chopped celery
1-1/2 teaspoons salt
1/2 teaspoon pepper
2-1/2 tablespoons chopped parsley
1/2 teaspoon thyme
1/4 teaspoon marjoram
Preheat oven to 350°F. Put chicken in a 2-quart casserole dish.
Mix together all remaining ingredients. Pour over chicken. Bake, covered, 1-1/2 hours, until chicken is tender.
Doubles easily.
Chicken Breasts w/Balsamic Vinegar (M, TNT)
Source: Bon Appetit, Sept 1991
Serves: 6
1-1/2 tablespoons olive oil
1-1/2 cups finely chopped onion
3 large garlic cloves, minced
1-3/4 pounds boneless, skinless chicken breast halves, cut 1" pieces
3 tablespoons balsamic vinegar (or 1-1/2 tbsp. red wine vinegar)
1-1/2 teaspoons Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil, (optional)
Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes.
Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.
Poster's Note
Source: Bon Appetit, Sept 1991
Serves: 6
1-1/2 tablespoons olive oil
1-1/2 cups finely chopped onion
3 large garlic cloves, minced
1-3/4 pounds boneless, skinless chicken breast halves, cut 1" pieces
3 tablespoons balsamic vinegar (or 1-1/2 tbsp. red wine vinegar)
1-1/2 teaspoons Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup chopped fresh basil, (optional)
Heat oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes.
Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper. Sprinkle with basil if desired.
Poster's Note
Chicken Breasts, Almond Mandarin (M, TNT)
Source: Adapted from St. Louis Souvenirs
Serves:4
4 large boneless, skinless chicken breast halves, sautéed
1 stick margarine
1 cup orange juice
1/4 cup brown sugar
1/4 cup drinking wine
1/4 cup honey
1 tbsp. cornstarch
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 11-ounce can mandarin oranges, drained
1/4 cup sliced almonds
1 tbsp. margarine
Salt
2 tbsp. fresh parsley, chopped
Sauté the almonds in 1 tbsp. margarine until light brown. Drain on paper towels and salt lightly or brown them in a glass measuring cup in the microwave. Set aside. Combine orange juice and cornstarch in a medium saucepan and mix well.
Add the brown sugar, wine, honey, soy sauce, lemon juice, and ginger.
Bring to a boil over medium heat stirring constantly until sauce thickens and is smooth. Pour a little sauce into a frying pan. Place cooked chicken breasts in, pour remaining sauce over chicken. Lay slices of orange atop chicken.
Bring to a boil. Sprinkle almonds and parsley over the chicken and serve.
Source: Adapted from St. Louis Souvenirs
Serves:4
4 large boneless, skinless chicken breast halves, sautéed
1 stick margarine
1 cup orange juice
1/4 cup brown sugar
1/4 cup drinking wine
1/4 cup honey
1 tbsp. cornstarch
2 tbsp. lemon juice
1/4 tsp. ground ginger
1 11-ounce can mandarin oranges, drained
1/4 cup sliced almonds
1 tbsp. margarine
Salt
2 tbsp. fresh parsley, chopped
Sauté the almonds in 1 tbsp. margarine until light brown. Drain on paper towels and salt lightly or brown them in a glass measuring cup in the microwave. Set aside. Combine orange juice and cornstarch in a medium saucepan and mix well.
Add the brown sugar, wine, honey, soy sauce, lemon juice, and ginger.
Bring to a boil over medium heat stirring constantly until sauce thickens and is smooth. Pour a little sauce into a frying pan. Place cooked chicken breasts in, pour remaining sauce over chicken. Lay slices of orange atop chicken.
Bring to a boil. Sprinkle almonds and parsley over the chicken and serve.
Roasted Chicken Breasts Wolfgang
4 large chicken breast halves, boneless, skin on
Freshly ground white pepper
1 yellow bell pepper
1 red bell pepper
2 bunches scallions, ends trimmed
1 tablespoon olive oil
3 tablespoons rice wine vinegar
4 tablespoons wine or sherry
4 tablespoons (2 ounces) margarine at room temperature
flour if necessary
1. Flatten the chicken breasts with a meat hammer or rolling pin and season them with salt and pepper.
2. Char the red and yellow pepper over a gas flame or under a hot broiler until the skin is completely burned. Wipe off the skin. Cut each pepper in half and remove the seeds, then cut into quarters.
3. In a saucepan, blanch the green part of 4 of the scallions.
4. Place 1 blanched scallion on the inside of chicken breast, then add a piece of the yellow pepper and a piece of the red pepper. Roll up the breast to enclose the peppers and secure with string. Season the outside with salt and pepper. Repeat with the remaining breasts.
5. Preheat the oven to 400 degrees F.
6. Heat a large, heavy ovenproof skillet. Add the chicken breasts and brown them on all sides. Place the skillet in the hot oven and cook the breasts for 15 minutes, until cooked through. Remove from oven and keep the chicken warm on a plate.
7. Halve the remaining scallions lengthwise, then cut them into 1-inch pieces.
8. Heat a sauté pan. Add the olive oil and heat until hot. Sauté the scallion pieces for 1 minute. Add the vinegar and wine or sherry and reduce by two thirds. Whisk in the margarine, a little at a time over very low heat. Season the sauce to taste with salt and pepper. Thicken with flour if necessary.
Cut each chicken piece on a bias into 6 slices and arrange the slices attractively in the center of 4 warm dinner plates or one large platter. A fan shape always looks good. Nap the sauce over the chicken and on one edge of the plate. Garnish with finely chopped chives.
4 large chicken breast halves, boneless, skin on
Freshly ground white pepper
1 yellow bell pepper
1 red bell pepper
2 bunches scallions, ends trimmed
1 tablespoon olive oil
3 tablespoons rice wine vinegar
4 tablespoons wine or sherry
4 tablespoons (2 ounces) margarine at room temperature
flour if necessary
1. Flatten the chicken breasts with a meat hammer or rolling pin and season them with salt and pepper.
2. Char the red and yellow pepper over a gas flame or under a hot broiler until the skin is completely burned. Wipe off the skin. Cut each pepper in half and remove the seeds, then cut into quarters.
3. In a saucepan, blanch the green part of 4 of the scallions.
4. Place 1 blanched scallion on the inside of chicken breast, then add a piece of the yellow pepper and a piece of the red pepper. Roll up the breast to enclose the peppers and secure with string. Season the outside with salt and pepper. Repeat with the remaining breasts.
5. Preheat the oven to 400 degrees F.
6. Heat a large, heavy ovenproof skillet. Add the chicken breasts and brown them on all sides. Place the skillet in the hot oven and cook the breasts for 15 minutes, until cooked through. Remove from oven and keep the chicken warm on a plate.
7. Halve the remaining scallions lengthwise, then cut them into 1-inch pieces.
8. Heat a sauté pan. Add the olive oil and heat until hot. Sauté the scallion pieces for 1 minute. Add the vinegar and wine or sherry and reduce by two thirds. Whisk in the margarine, a little at a time over very low heat. Season the sauce to taste with salt and pepper. Thicken with flour if necessary.
Cut each chicken piece on a bias into 6 slices and arrange the slices attractively in the center of 4 warm dinner plates or one large platter. A fan shape always looks good. Nap the sauce over the chicken and on one edge of the plate. Garnish with finely chopped chives.
Barbecued Chicken Wolfgang
3 1/2 - 4 pounds chicken
2 large shallots, minced (1/3 cup)
2 large cloves garlic, minced
2 tablespoons minced fresh rosemary
Marinade:
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1. In a small bowl, combine shallots, garlic and rosemary.
2. Butterfly chicken . Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin.
3. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally.
4. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
5. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170 degrees F. Discard remaining marinade.
Cut the chicken into six or eight pieces and serve on a bed of lettuce greens.
3 1/2 - 4 pounds chicken
2 large shallots, minced (1/3 cup)
2 large cloves garlic, minced
2 tablespoons minced fresh rosemary
Marinade:
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1. In a small bowl, combine shallots, garlic and rosemary.
2. Butterfly chicken . Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin.
3. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally.
4. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
5. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170 degrees F. Discard remaining marinade.
Cut the chicken into six or eight pieces and serve on a bed of lettuce greens.
Barbecued Chicken Wolfgang
3 1/2 - 4 pounds chicken
2 large shallots, minced (1/3 cup)
2 large cloves garlic, minced
2 tablespoons minced fresh rosemary
Marinade:
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1. In a small bowl, combine shallots, garlic and rosemary.
2. Butterfly chicken . Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin.
3. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally.
4. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
5. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170 degrees F. Discard remaining marinade.
Cut the chicken into six or eight pieces and serve on a bed of lettuce greens.
3 1/2 - 4 pounds chicken
2 large shallots, minced (1/3 cup)
2 large cloves garlic, minced
2 tablespoons minced fresh rosemary
Marinade:
1/2 cup freshly squeezed orange juice
1/4 cup orange marmalade
3 tablespoons wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper
1. In a small bowl, combine shallots, garlic and rosemary.
2. Butterfly chicken . Using your fingertips, gently loosen skin from chicken breast and thighs. Spread about 1 tablespoon shallot mixture on each chicken breast and thigh underneath the skin.
3. In large re-sealable food storage bag or in a glass baking dish combine remaining shallot mixture, orange juice, marmalade, vinegar and oil. Add chicken to marinade, turning to coat. Reseal food storage bag or cover chicken in dish with plastic wrap. Marinate in refrigerator at least 8 hours, turning chicken occasionally.
4. Prepare grill for indirect cooking method. When coals are medium-hot (when you can hold your hand above coals for just 3 seconds), remove chicken from marinade, reserving marinade. Season chicken with salt and pepper.
5. Place chicken, skin-side up on grill rack directly over drip pan. Brush chicken with some reserved marinade. Cover with grill lid and grill chicken 40 minutes, checking every 10 minutes to make sure it is not burning. Turn chicken, skin-side down on grill rack over drip pan. Brush with marinade. Cover and grill chicken 20 to 30 minutes longer or until juice run clear (or instant read thermometer registers 170 degrees F. Discard remaining marinade.
Cut the chicken into six or eight pieces and serve on a bed of lettuce greens.
Basil Garlic Chicken Breasts With Peaches
1 cup balsamic vinegar
1/4 cup molasses
2 tablespoons freshly cracked black pepper
1/2 cup basil -- roughly chopped
3 tablespoons garlic -- minced
1/4 cup olive oil
4 whole boneless chicken breasts**
salt and freshly cracked black pepper -- to taste
4 peaches -- halved and pitted
NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves.
INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat and set aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.
As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.
1 cup balsamic vinegar
1/4 cup molasses
2 tablespoons freshly cracked black pepper
1/2 cup basil -- roughly chopped
3 tablespoons garlic -- minced
1/4 cup olive oil
4 whole boneless chicken breasts**
salt and freshly cracked black pepper -- to taste
4 peaches -- halved and pitted
NOTE: ** 10 to 12 ounces each. If you can't find boneless chicken breasts with the two halves still attached, substitute 8 halves.
INSTRUCTIONS: In a small saucepan over medium-high heat, bring the vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes. Stir in the molasses and black pepper, remove from the heat and set aside.
Meanwhile, in a small bowl, combine the basil, garlic and olive oil, and mix well. Rub the chicken breasts with this mixture, sprinkle lightly with salt and pepper, and grill over a medium fire, skin side down, until the skin is crispy, 8 to 10 minutes. Turn the breasts over and grill for another 6 minutes. To check for doneness, nick one of the breasts at the fattest point; the meat should be fully opaque with no traces of pink.
As the chicken breasts are finishing up, place the peaches on the fire, cut side down, and grill until they are nicely browned, about 2 minutes. Flip them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes. Remove the peaches from the grill, give them another coat of glaze, and serve whole or sliced with the chicken breasts.
CHICKEN AND SALSA VERDE PANINI
7 green olives, coarsely
1 chopped
1 small garlic clove, peeled and
1 coarsely chopped
2 tablespoon drained capers
1 grated zest (yellow part of
1 peel) of 1 lemon
3 tablespoon olive oil
4 tablespoon lemon juice
1 pinch salt
1 freshly ground black pepper
1 to taste
2 skinless, boneless roasted
1 chicken breast halves,
1 thinly sliced
4 round or oblong sandwich
1 rolls, split in halves
1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.
7 green olives, coarsely
1 chopped
1 small garlic clove, peeled and
1 coarsely chopped
2 tablespoon drained capers
1 grated zest (yellow part of
1 peel) of 1 lemon
3 tablespoon olive oil
4 tablespoon lemon juice
1 pinch salt
1 freshly ground black pepper
1 to taste
2 skinless, boneless roasted
1 chicken breast halves,
1 thinly sliced
4 round or oblong sandwich
1 rolls, split in halves
1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve.
Almond-Crusted Catalan Chicken (M, TNT)
Source: www.eatchicken.com
Serves: 4
1 cut-up broiler-fryer chicken, skinned
1/4 cup mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4 teaspoon cinnamon, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cup sliced almonds
3 tablespoons olive oil
In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
In pie pan, mix together remaining cinnamon, salt, pepper, breadcrumbs, almonds, and olive oil. Bake, stirring occasionally, in 350°F oven about 15 minutes or until golden brown.
Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture.
Place chicken in single layer in lightly greased shallow baking pan. Bake in 350&176;F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Poster's Notes:
This honey and orange sweetened chicken recipe would be very nice for Rosh Hashanah (for those folks who eat nuts during this holiday.) It can easily be doubled.
Source: www.eatchicken.com
Serves: 4
1 cut-up broiler-fryer chicken, skinned
1/4 cup mayonnaise
3 garlic cloves, finely minced
2 tablespoons fresh orange juice
2 teaspoons freshly grated orange peel
2 teaspoons honey
1/4 teaspoon cinnamon, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup fine dry plain breadcrumbs
1/2 cup sliced almonds
3 tablespoons olive oil
In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken.
In pie pan, mix together remaining cinnamon, salt, pepper, breadcrumbs, almonds, and olive oil. Bake, stirring occasionally, in 350°F oven about 15 minutes or until golden brown.
Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture.
Place chicken in single layer in lightly greased shallow baking pan. Bake in 350&176;F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease.
Poster's Notes:
This honey and orange sweetened chicken recipe would be very nice for Rosh Hashanah (for those folks who eat nuts during this holiday.) It can easily be doubled.
Cajun Cafe Bourbon Chicken
Ingredients:
1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water
Preparation:
Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.
Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve
Ingredients:
1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water
Preparation:
Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate.
Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve
Colonel Sanders Honey Rum Sauce
Notes:
This recipes came from a booklet Colonel Sanders put out in 1964. The wording is extremely choppy, but these are the Colonel's recipes. He did not include his Chicken Recipe in this booklet. The Colonel's suggestion was to serve this with apple pie
Ingredients:
1 lb. light brown sugar
1 1/4 C. honey
1/2 C. hot water
1/2 lb. butter or margarine
1/2 C. Rum or 2 1/2 oz. Rum Extract
Pinch of Salt
Preparation:
Combine sugar, honey, salt, and hot water. Mix well and add margarine. Place over heat and bring slowly to a roiling boil, then remove from heat and let cool. Add Rum or Extract, store at room temperature. Place a piece of pie on plate that heat won't harm. Ladle on 2 oz. of the Sauce over pie. Place under broiler till sauce bubbles. Serve hot.
Notes:
This recipes came from a booklet Colonel Sanders put out in 1964. The wording is extremely choppy, but these are the Colonel's recipes. He did not include his Chicken Recipe in this booklet. The Colonel's suggestion was to serve this with apple pie
Ingredients:
1 lb. light brown sugar
1 1/4 C. honey
1/2 C. hot water
1/2 lb. butter or margarine
1/2 C. Rum or 2 1/2 oz. Rum Extract
Pinch of Salt
Preparation:
Combine sugar, honey, salt, and hot water. Mix well and add margarine. Place over heat and bring slowly to a roiling boil, then remove from heat and let cool. Add Rum or Extract, store at room temperature. Place a piece of pie on plate that heat won't harm. Ladle on 2 oz. of the Sauce over pie. Place under broiler till sauce bubbles. Serve hot.
Copycat Benihana Fried Rice with chicken
1/2 tsp. onion, chopped
1/3 tsp. carrots, chopped
1/3 tsp. green onions
4 oz. rice, steamed
3 pinches salt
7 tsp, margarine
1 egg
1/2 tsp, oil
1 oz. chicken, cooked
1/4 tsp. sesame seeds
3 pinches pepper
1 tsp. soy sauce
Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in margarine and soy sauce into the mixture.
1/2 tsp. onion, chopped
1/3 tsp. carrots, chopped
1/3 tsp. green onions
4 oz. rice, steamed
3 pinches salt
7 tsp, margarine
1 egg
1/2 tsp, oil
1 oz. chicken, cooked
1/4 tsp. sesame seeds
3 pinches pepper
1 tsp. soy sauce
Scramble eggs and chop after cooking. Sauté chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in margarine and soy sauce into the mixture.
KFC
Honey BBQ Soy Chicken Patties
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. When the sauce is done, brush the entire surface of each patty with a light coating of sauce.
Honey BBQ Soy Chicken Patties
1 1/4 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1. Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15-20 minutes.
2. When the sauce is done, brush the entire surface of each patty with a light coating of sauce.
Fish Fillets or Chicken L'Orange

Yield: 4 servings
1/2 cup Kikkoman Sweet & Sour Sauce
2 tablespoons brown sugar, packed
1 tablespoon orange juice
1 pound fish fillets (halibut, sea bass or red snapper),
1/2 to 3/4 inch thick
1/4 cup thinly sliced green onions and tops
1/4 teaspoon grated fresh orange peel 
Blend sweet & sour sauce, brown sugar and orange juice in large skillet with cover; arrange fish in single layer in sauce.
Cover and bring to boil. Reduce heat; simmer 5 minutes.
Uncover; stir in green onions and orange peel and spoon sauce over fish. Cover and simmer 2 to 3 minutes longer, or until fish flakes easily with fork.
To serve, spoon sauce over fish.

Yield: 4 servings
1/2 cup Kikkoman Sweet & Sour Sauce
2 tablespoons brown sugar, packed
1 tablespoon orange juice
1 pound fish fillets (halibut, sea bass or red snapper),
1/2 to 3/4 inch thick
1/4 cup thinly sliced green onions and tops
1/4 teaspoon grated fresh orange peel 
Blend sweet & sour sauce, brown sugar and orange juice in large skillet with cover; arrange fish in single layer in sauce.
Cover and bring to boil. Reduce heat; simmer 5 minutes.
Uncover; stir in green onions and orange peel and spoon sauce over fish. Cover and simmer 2 to 3 minutes longer, or until fish flakes easily with fork.
To serve, spoon sauce over fish.
Fish or Chicken Sweet & Sour

Yield: 4 servings
1 pound firm, white fish fillets
3 tablespoons cornstarch
3/4 teaspoon salt
4 tablespoons vegetable oil, divided
1 green bell pepper, chunked
1 tomato, chunked
1/4 cup Kikkoman Thai Style Chili Sauce
1 tablespoon pineapple juice from pineapple chunks
1 can (8 oz.) pineapple chunks
2 teaspoons Kikkoman Soy Sauce 
Coat both sides of fish with mixture of cornstarch and salt.
Heat 3 Tbsp. vegetable oil in large skillet over medium-high heat. Cook fish 2 minutes on each side; remove and keep warm.
Heat remaining 1 Tbsp. oil in same pan. Add bell pepper and tomato; stir-fry 2 minutes. Stir in chili sauce, pineapple juice and chunks and soy sauce.
Spoon sauce over fish. Serve immediate


Yield: 4 servings
1 pound firm, white fish fillets
3 tablespoons cornstarch
3/4 teaspoon salt
4 tablespoons vegetable oil, divided
1 green bell pepper, chunked
1 tomato, chunked
1/4 cup Kikkoman Thai Style Chili Sauce
1 tablespoon pineapple juice from pineapple chunks
1 can (8 oz.) pineapple chunks
2 teaspoons Kikkoman Soy Sauce 
Coat both sides of fish with mixture of cornstarch and salt.
Heat 3 Tbsp. vegetable oil in large skillet over medium-high heat. Cook fish 2 minutes on each side; remove and keep warm.
Heat remaining 1 Tbsp. oil in same pan. Add bell pepper and tomato; stir-fry 2 minutes. Stir in chili sauce, pineapple juice and chunks and soy sauce.
Spoon sauce over fish. Serve immediate

Grilled Chicken Marsala
Copycat Restaurant Recipes -
Carrabba's Italian
| Copycat Recipe Index | RecipeWorld | Find Recipes Made Easier |
Ingredients :
1 chicken breast, grilled
1 cup dry Red wine
½ cup (1 stick) margarine
pinch of salt
pinch of black pepper
½ cup mushrooms, sautéed
Preparation & Cooking Instructions :
Add Red wine, salt and pepper to a hot pan; reduce wine by 70%.
Several tbsp at a time, stir in margarine until sauce is creamy.
Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving. Servings: 1
Copycat Restaurant Recipes -
Carrabba's Italian
| Copycat Recipe Index | RecipeWorld | Find Recipes Made Easier |
Ingredients :
1 chicken breast, grilled
1 cup dry Red wine
½ cup (1 stick) margarine
pinch of salt
pinch of black pepper
½ cup mushrooms, sautéed
Preparation & Cooking Instructions :
Add Red wine, salt and pepper to a hot pan; reduce wine by 70%.
Several tbsp at a time, stir in margarine until sauce is creamy.
Add hot sautéed mushrooms. Pour sauce over grilled chicken before serving. Servings: 1
Southwestern "fried" chicken
1 tb Garlic powder
1 tb Onion powder
1 tb Paprika
1 tb Chili powder
1 ts Ground cumin
½ ts Salt
½ ts Pepper
8 ea Chicken breast halves; skinned (6 oz. each)
Soymilk 1 ½ c
½ c Whole wheat matzoh meal
½ c Yellow cornmeal
x Vegetable cooking spray
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with 3 tablespoons spice mixture. Set remaining spice mixture aside. Place chicken in a 13 x 9-inch baking dish; let stand 10 minutes. Pour soymilk over chicken, turning to coat. Cover and marinate in refrigerator 2 hours, turning chicken occasionally. Remove chicken from dish; discard buttermilk Preheat oven to 400 degrees. Combine remaining spice mixture, matzoh meal and cornmeal in a shallow dish; stir well. Dredge chicken in bread crumb mixture, and place on a baking sheet coated with cooking spray. Bake at 400 degrees for 20 minutes. Lightly coat chicken with cooking spray, and bake an additional 20 minutes or until chicken is done (do not turn).
1 tb Garlic powder
1 tb Onion powder
1 tb Paprika
1 tb Chili powder
1 ts Ground cumin
½ ts Salt
½ ts Pepper
8 ea Chicken breast halves; skinned (6 oz. each)
Soymilk 1 ½ c
½ c Whole wheat matzoh meal
½ c Yellow cornmeal
x Vegetable cooking spray
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with 3 tablespoons spice mixture. Set remaining spice mixture aside. Place chicken in a 13 x 9-inch baking dish; let stand 10 minutes. Pour soymilk over chicken, turning to coat. Cover and marinate in refrigerator 2 hours, turning chicken occasionally. Remove chicken from dish; discard buttermilk Preheat oven to 400 degrees. Combine remaining spice mixture, matzoh meal and cornmeal in a shallow dish; stir well. Dredge chicken in bread crumb mixture, and place on a baking sheet coated with cooking spray. Bake at 400 degrees for 20 minutes. Lightly coat chicken with cooking spray, and bake an additional 20 minutes or until chicken is done (do not turn).
Perfect Roast Chicken @ 500F
Make a natural roasting rack of vegetables:
3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons margarine, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine
Preheat the oven to 500 degrees F.
In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds(empty halves) inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and margarine. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. Remove the chicken from the oven and allow to cool for 10 to 15 minutes (actually cooks)before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Plate vegetables and chicken, pour gravy over it.
Make a natural roasting rack of vegetables:
3 carrots, peeled and cut into thirds
3 ribs celery, peeled and cut into thirds
3 onions, peeled and cut into quarters
1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
1 1/2 tablespoons kosher salt
2 teaspoons pepper
1 lemon, halved
2 fresh bay leaves
6 cloves garlic, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
2 tablespoons olive oil
2 tablespoons margarine, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic
1 cup dry white wine
Preheat the oven to 500 degrees F.
In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds(empty halves) inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and margarine. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.
Place the pan in the oven and roast the chicken for 40 to 50 minutes, or until the juices run clear. Remove the chicken from the oven and allow to cool for 10 to 15 minutes (actually cooks)before carving.
Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Plate vegetables and chicken, pour gravy over it.
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