Monday, June 8, 2009

MEATS - POULTRY recipes

MEATS - POULTRY recipes

Meats - Poultry

- A Perfect Pastry Crust? In your favorite recipe, substitute a

4:1 ratio of lard:butter.

- To make your own corn meal mix: combine 1 cup corn meal, 1 cup

all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking

powder. You can store it in a tightly covered container for

up to 6 months.

- It's important to let a roast -- beef, pork, lamb or poultry --

sit a little while before carving. That allows the juices to

retreat back into the meat. If you carve a roast too soon,

much of its goodness will spill out onto the carving board.

- Microwave garlic cloves for 15 seconds and the skins slip

right off.

- To slice meat into thin strips, as for Chinese dishes -

partially freeze and it will slice easily.

- A roast with the bone in will cook faster than a boneless roast -

the bone carries the heat to the inside of the roast quicker.

- For a juicer hamburger add cold water to the beef before grilling

(1/2 cup to 1 pound of meat).

- To keep cauliflower white while cooking - add a little milk to the water.

- Let raw potatoes stand in cold water for at least half an hour

before frying to improve the crispness of french-fried potatoes.

- Buy mushrooms before they "open." When stems and caps are

attached snugly, mushrooms are truly fresh.

*MEATS - POULTRY*

96

Baked Chicken And Mushrooms

4 tablespoons butter or oil

1 teaspoon paprika

1/4 teaspoon thyme

1 teaspoon salt

1/4 teaspoon pepper

1 broiler-fryer chicken, cut up or 2 1/2 lbs chicken thighs

1/4 cup flour

3/4 cup dry white wine

2 cups sliced fresh mushrooms

Melt butter in 13" X 9" baking pan. Stir in thyme, paprika, salt, and

pepper. Dredge chicken pieces in flour, then swish in butter (both sides),

until coated. Arrange them in a baking dish. Bake in hot oven (400F) until

browned, about 30 minutes. Reduce heat to 350F, turn over chicken pieces,

and add mushrooms and wine. Cover dish with foil and continue baking about

30 minutes longer.

Baked Chicken And Mushrooms

97

Boneless Buffalo Wings

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon margarine

Combine flour, salt, peppers and paprika in a medium bowl. In another small

bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

Preheat 4-6 cups of vegetable oil in a deep fryer to 375F. One or two at a

time, dip each piece of chicken into the egg mixture, then into the breading

blend; then repeat the process so that each piece of chicken is

double-coated. When all chicken pieces have been breaded, arrange them on a

plate and chill for 15 minutes. When the chicken is done resting, drop each

piece into the hot oil and fry for 5-6 minutes or until each piece is

browned. As chicken fries, combine the hot sauce and margarine in a small

bowl. Microwave sauce for 20-30 seconds or just until the margarine is

melted, then stir to combine. You can also use a small saucepan for this

step. Just combine the hot sauce and margarine in the saucepan over low heat

and stir until margarine is melted and ingredients are blended. When chicken

pieces are done frying, remove them to a plate lined with a couple paper

towels. Place the chicken pieces into a covered container such as a large

jar with a lid. Pour the sauce over the chicken in the container, cover, and

then shake gently until each piece of chicken is coated with sauce. Pour the

chicken onto a plate. Serve with bleu cheese dressing and sliced celery on

the side.

Boneless Buffalo Wings

98

Cheesy Chicken Florentine

2 (12-oz.) packages Stouffer's frozen Spinach Souffle, defrosted

6 boneless, skinless chicken breast halves,

salt and pepper

2 tablespoons vegetable oil

2 cups cooked white rice

1 cup milk

1 cup shredded Swiss cheese, divided

1/4 cup chopped onion

2 teaspoons Dijon mustard

1/2 teaspoon salt

1 cup coarse fresh breadcrumbs

2 tablespoons butter or margarine, melted

Season chicken breasts with salt and pepper; saute in vegetable oil until

both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard

and salt in large bowl; stir well. Spread into bottom of a 9x13-inch baking

pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter

and remaining Swiss cheese in small bowl; sprinkle mixture evenly over

casserole. Cover casserole with aluminum foil. Bake in preheated 375F oven

for 25 minutes; remove cover. Continue bakin for 35 to 40 minutes or until

spinach mixture is set and chicken is no longer pink in the center.

Cheesy Chicken Florentine

99

Chicken And Mushroom Stroganoff

4 boneless, skinless chicken breast halves

2 tablespoons butter

2 tablespoons all-purpose flour

1 medium red onion, chopped

8 ounces mushrooms, quartered

1 to 1-1/2 cup chicken broth

2 tablespoons prepared coarse-grain mustard

1/2 cup sour cream

3 tablespoons chopped fresh parsley

2 cups cooked egg noodles

In large non-stick fry pan, melt butter over high heat. Place flour in pie

pan; add chicken and turn to coat well. Place chicken in fry pan and cook,

turning about 5 minutes to brown well on both sides. Stir in onions,

mushrooms and any unused flour. Reduce heat to medium and cook, stirring,

until onion is golden brown, about 5 minutes. In small bowl, whisk together

chicken broth and mustard. Pour mixture into fry pan and stir. Bring to

boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and

parsley and simmer for 2 additional minutes. Season with salt and pepper to

taste and serve over egg noodles.

Chicken And Mushroom Stroganoff

100

Chicken Breasts Supreme

1-1/2 cup sour cream

1/4 cup lemon juice

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon celery seed

1/2 teaspoon sweet paprika

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

8 boneless skinless chicken breast halves

2 cups fine dry bread crumbs

In a large bowl, combine first eight ingredients. Place chicken in mixture

and turn to coat. Cover and marinate overnight in the refrigerator. Remove

chicken from marinade; coat each piece with crumbs. Arrange on a shallow

baking pan. Bake, uncovered, at 350F for 45 minutes or until juices run

clear.

Chicken Breasts Supreme

101

Chicken Cacciatore

1 - 3 1/2-pound chicken, cut into 6 pieces

1/2 cup all purpose flour

6 tablespoons olive oil

3/4 pound mushrooms, halved

2 green bell peppers, diced

1 onion, chopped

4 garlic cloves, chopped

1 teaspoon (generous) dried oregano

1 cup purchased marinara sauce

2/3 cup canned low-salt chicken broth

1/2 cup dry Marsala

3 tablespoons drained capers

Grated Parmesan cheese (optional)

Season chicken with salt and pepper. Place flour in plastic bag. Add chicken

pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy

large skillet over medium-high heat. Add chicken pieces to skillet and saute

until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat

from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved

mushrooms, diced green bell peppers, chopped onion, chopped garlic and

oregano and saute until onion is tender, about 10 minutes. Mix in marinara

sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet,

spooning sauce over. Bring sauce to boil. Reduce heat to medium-low. Cover

skillet and simmer until chicken is tender, about 20 minutes. Using tongs,

transfer chicken to large platter. Boil sauce until slightly thickened,

about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing

Parmesan separately, if desired.

Chicken Cacciatore

102

Chicken Marsala

1 skinless, boneless chicken breast

1 teaspoon shallot, diced fine

1/2 teaspoon garlic, crushed

4 whole mushrooms, sliced

salt and pepper, to taste

1/2 cup marsala wine

1/2 cup beef demi-glace

In a hot pan, saute the sliced chicken breast in a small spoon of butter or

olive oil. When the chicken is cooked, add the chopped shallots, garlic and

sliced mushrooms. Stir in about 1/2 cup marsala wine and 1/2 cup demi-glace.

Let the sauce reduce until it's nice and creamy by stirring the mixture.

Taste it, add salt or pepper, and serve.

Chicken Marsala

103

Chicken Pot Pie

1 cup potatoes, diced

1 cup chopped onions

1 cup celery, diced

1 cup chopped carrots

1/3 cup melted margarine

1/2 cup all-purpose flour

2 cups chicken broth

1 cup half-and-half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 frozen pie crusts

Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add

flour to sauteed mixture, stirring well. Cook one minute stirring

constantly. Combine broth and half and half. Gradually stir into vegetable

mixture. Cook over medium heat stirring constantly until thickened and

bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a

shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F

for 40-50 minutes or until pastry is golden brown and filling is bubbly and

cooked through.

Chicken Pot Pie

104

Coca-Cola Barbecued Chicken

12 oz. chili sauce

8 oz. Coca-Cola

1 garlic clove, peeled and chopped

1/2 cup chopped peeled onion

2 tablespoons light brown sugar

1 tablespoon soy sauce

1/2 teaspoon dry mustard

Several drops hot pepper sauce, to taste

salt and freshly ground black pepper, to taste

About 2 to 2-1/2 pounds chicken drum sticks and thighs

Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven.

Add chicken pieces, coating each well with sauce. For slow cooker, cover and

set cooker at high setting. Allow sauce to come to a simmer, reduce heat to

low setting and allow chicken to cook, cover ajar, about 8 hours or until

chicken is fork tender. Skim off any fat from sauce and discard. For Dutch

oven, bake, uncovered, in a very slow oven (275F) for 3 to 4 hours, or until

fork tender. Skim off any fat from sauce and discard. Adjust seasoning and

serve chicken accompanied with sauce.

Coca-Cola Barbecued Chicken

105

Coq Au Vin

10 ounces shallots, or 2 medium yellow onions, sliced or chopped

2 tablespoons olive oil, more if needed

6 ounces salt pork or pancetta in 1-inch cubes

2 tablespoons butter

1 clove garlic, peeled and minced

4 cups whole button mushrooms, or large mushrooms, halved

3 1/2 pounds free-range organic chicken, cut into 10 pieces

3 tablespoons all-purpose flour

1/4 cup brandy

1 bottle Burgundy or other rich red wine

1 bouquet garni (one 3-inch piece leek, one 3-inch piece celery,

3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in cheesecloth)

Salt and pepper.

Bring a pot of water to a boil; pour water over shallots, then peel, and set

them aside. Place a large casserole over medium heat and add olive oil and

salt pork. Saute until pork begins to crisp, 3 to 4 minutes, then add

shallots. Continue to saut until shallots are lightly browned, about 10

more minutes. Transfer mixture to a large bowl with a slotted spoon; set

aside the unwashed casserole. Place a medium skillet over low heat, and melt

butter. Add garlic and mushrooms, and saute until mushrooms have softened.

Add mushroom mixture with slotted spoon to salt pork and shallots. Place

chicken pieces in a large freezer bag or a large bowl. Add flour, and toss

until chicken is coated. Return casserole to medium-high heat, When pan is

hot, brown chicken in batches, adding olive oil if pan looks dry. Do not

crowd pan, and turn pieces as needed until well browned on all sides.

Transfer chicken to a plate, and set aside. Shake any excess flour from

freezer bag into casserole, and scrape bottom with a wooden spoon. Pour in

brandy, then stand back and carefully ignite with a long match. Slowly stir

in the whole bottle of Burgundy. Bring liquid to a boil. Return chicken to

casserole, and add salt pork, shallots and mushrooms. Add bouquet garni, and

stir to mix well. When liquid returns to a boil, cover, and reduce heat to

low. Simmer for 1 hour, and season with salt and pepper to taste. Flavor

improves if cooled and refrigerated overnight; reheat thoroughly before

serving.

Coq Au Vin

106

Cream Of Chicken Pepperpot

2 tablespoons kosher salt

1 teaspoon whole peppercorns

3 carrots, coarsely chopped

1 onion, coarsely chopped

1 rib celery, coarsely chopped

1 gallon cold water

1 whole fryer chicken

Oil for sauteing

1/2 cup each: finely diced yellow, red and green bell peppers

1 stick butter

1/2 cup flour

1 pint heavy cream

Salt and black pepper to taste

Tabasco to taste

Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil,

reduce heat to a simmer and cook chicken until meat is tender, about 2

hours. Skim impurities from top of water as the chicken cooks. When done,

strain remaining stock and set aside. Remove meat from bones and set aside.

Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet,

combine butter and flour. Cook over low heat until the mixture is thick and

golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and

salt and pepper to taste. Bring to a boil. Whisk in flour and butter

mixture. Add Tabasco to taste. Simmer until flavors meld.

Cream Of Chicken Pepperpot

107

Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope dry Italian salad dressing mix

1/4 cup water

8 oz. cream cheese, softened

1 can cream of chicken soup, undiluted

4 oz. can mushroom stems and pieces, drained

Hot cooked rice or pasta

Place the chicken breast halves in a crock pot. Combine the Italian dressing

mix and water; mix until smooth, and pour over top of chicken. Cover and

cook on low for 3 hours. Combine the cream cheese and soup until smooth and

blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1

hour more or until chicken is cooked through. Serve over hot cooked rice or

pasta.

Creamy Italian Chicken

108

Crockpot Chicken And Sausage Gumbo

1/3 cup all-purpose flour

1/3 cup cooking oil

3 cups water

12 ounces fully cooked smoked sausage links, sliced in 3/4" pieces

12 ounces skinless, boneless chicken breasts or thighs,

cut into 3/4" pieces

1 - 10 ounce package frozen whole okra, partially thawed and cut

into 1/2-inch slices

1 cup chopped onion

1/2 cup chopped green sweet pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil

until smooth. Cook over medium-high heat for 5 minutes, stirring constantly.

Reduce heat to medium. Cook and stir constantly about 15 minutes more or

until a dark, reddish-brown roux forms. Cool. Place water in crockpot. Stir

in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic,

salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6

to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve

over the hot cooked rice.

Crockpot Chicken And Sausage Gumbo

109

Curried Chicken

4 chicken leg quarters

2 tablespoons vegetable oil

1 - (10.75-oz.) can condensed cream of chicken soup

1/2 cup water

2 teaspoons curry powder

1/8 teaspoon ground cinnamon

1/2 cup chopped onion

Rinse chicken with cold water and pat dry with paper towels. In heavy frying

pan, heat oil; add chicken and cook over medium-high heat, turning

occasionally, for 15 minutes or until browned. Remove chicken. Cover and

keep warm. Combine soup, water, curry powder, cinnamon and onion. Stir into

drippings in pan; mix well. Heat until simmering. Return chicken to fry pan;

season with salt and pepper. Cook, covered, over medium heat for 15 to 20

minutes or until done. Serve chicken and sauce over hot rice or pasta.

Garnish with lemon wedges.

Curried Chicken

110

Garlic Brown Sugar Chicken

1 large chicken, cut into serving pieces

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup Sprite or 7-Up soda

2 to 3 tablespoons minced garlic

2 tablespoons soy sauce

1 teaspoon pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over

chicken. Cook on low for 6-8 hours. Serve over rice or noodles. You can

thicken the juices after cooking with a little cornstarch.

Garlic Brown Sugar Chicken

111

Green Chile Chicken Enchiladas

12 - 18 corn tortillas

1/2 cup oil

8 oz. shredded Monterey Jack cheese

3/4 cup chopped onion

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

4 oz. chopped green chiles

1 cup sour cream

1 chicken or 3 breast halves, boiled and shredded

chopped green onions (garnish)

Cook tortillas in hot oil until softened (5 seconds). Place some chicken,

cheese, and onion on each tortilla and roll up. Place seam side down in

greased baking pan. Melt butter, add flour, stir well. Add broth; cook till

thick. Stir in sour cream and chiles. Stir until heated. Pour over

enchiladas. Bake at 375F for 20 minutes or until heated through. Put

remaining cheese on top and return to oven for 5 more minutes. Garnish with

chopped green onions.

Green Chile Chicken Enchiladas

112

Homestyle Turkey

1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for

gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting

pan. Separate the skin over the breast to make little pockets. Put 3

tablespoons of the butter on both sides between the skin and breast meat.

This makes for very juicy breast meat. In a medium bowl, combine the water

with the bouillon. Sprinkle in the parsley and minced onion. Pour over the

top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil,

and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4

hours, until the internal temperature of the turkey reaches 180F. For the

last 45 minutes or so, remove the foil so the turkey will brown nicely.

Homestyle Turkey

113

Irish Chicken And Dumplings

2 (10.75 ounce) cans condensed cream of chicken soup

3 cups water

1 cup chopped celery

2 onions, quartered

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 (10 ounce) package frozen green peas

4 potatoes, quartered

3 cups baking mix

1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt,

poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2

hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove

chicken from pot, shred it, and return to pot. Add peas and cook only 5

minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk

until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer

covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Irish Chicken And Dumplings

114

Orange-Bourbon Chicken

2 boneless, skinless Chicken breast

6 tablespoons Butter

1/2 teaspoon Salt

1/2 teaspoon Pepper

12 oz. Orange juice (frozen -concentrate), thawed

6 tablespoons Bourbon

Buttered Almonds:

1/2 cup Almonds, slivered

2 teaspoons Butter

1/2 teaspoon Salt

1/2 teaspoon Black pepper

Preheat oven to 425F. In large, heavy, oven-proof skillet melt butter; let

cool, but do not let solidify. Turn chicken in butter to coat. Season

chicken with salt and pepper. Tuck edges under, forming compact shape about

1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F,

basting occasionally, for about 15 minutes, until meat thermometer registers

190F. Remove chicken to warm serving plates; keep warm. Saute almonds in

butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add

orange juice concentrate to drippings in skillet; stir over high heat until

reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and

pepper; pour sauce over chicken. Sprinkle with the almonds.

Orange-Bourbon Chicken

115

Parmesan Crusted Chicken

1 cup plain bread crumbs

2 tablespoons flour

1/4 cup Parmesan cheese

1 cup milk

6 chicken tenders (1/2" thick)

vegetable oil for frying

2 cups dry bowtie pasta

2 tablespoons butter

3 tablespoons olive oil

2 teaspoons crushed garlic

1/2 cup white wine

1/4 cup water

2 tablespoons flour

3/4 cup half and half

1/4 cup sour cream

1/2 teaspoon salt

1/8 teaspoon basil leaves

3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions. Wash and drain chicken

strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in

dish for dipping. Dip chicken in breadcrumb mixture and then in milk and

then back in breadcrumbs. Place in fry pan that the oil has been heated and

fry at medium to medium low temperature until golden. Remove and drain

chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in

flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon

of salt stir well. Add wine and blend. Immediately add half and half and

sour cream; stir well. When mixture is smooth add grated Asiago cheese. Stir

until melted. Finally, sprinkle fresh basil in the sauce, stir lightly, and

remove from heat.

Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,

lightly steamed) 1/4 teaspoon crushed red pepper

Assembly: Place pasta in individual pasta dishes. Spoon about 1/2 - 3/4 cup

sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on

pasta and sprinkle red crushed pepper and add grated Parmesan cheese if

desired.

Parmesan Crusted Chicken

116

Roast Goose With Chestnuts And Prunes

1 - 16 ounce package pitted prunes

3 cups beef stock or canned beef broth

1 3/4 cups dry red wine

1 1/4 cups prune juice

1 - 12 to 13 pound goose

1 orange, quartered

1 tablespoon salt

1 tablespoon ground pepper

1 large onion, cut into 8 pieces

4 bay leaves

6 tablespoons Cognac or other brandy

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

1 - 7 2/5 ounce jar steamed or roasted chestnuts

Chopped fresh parsley

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium

saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to

small bowl, using slotted spoon. Preheat oven to 375F. Pat goose dry. Pull

out fat from cavity. Rub inside and out with cut side of orange. Combine

salt and pepper and rub inside and outside goose. Place orange, onion, bay

leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose

on rack in roasting pan. Pierce all over with small metal skewer or

toothpick. Roast goose 15 minutes. Reduce temperature to 350F and roast 30

minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine

and 1/4 cup prune juice and brush some over goose. Continue roasting goose

until juices run clear when pierced in thickest part of thigh, basting goose

with wine mixture and removing fat from pan occasionally, about 2 hours.

Transfer goose to platter and tent with foil. Let stand 20 minutes. Strain

prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2

cup poaching liquid to roasting pan and bring to boil, scraping up any

browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining

poaching liquid and degreased roasting juices. Boil until flavors are

intense, about 15 minutes. Knead butter and flour together. Whisk into sauce

in small bits and simmer until thick, about 8 minutes. Add poached prunes

and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin

slices. Spoon sauce, chestnuts and prunes over.

Roast Goose With Chestnuts And Prunes

117

Rotisserie Marinade Chicken

1/4 cup oil

1 tablespoon honey

1 tablespoon lime juice

1/4 teaspoon paprika

seasoned salt to taste (optional)

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4

chicken breast halves, skin-side up, in a baking dish or pan sprayed with

Pam. Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (without

turning them) 3-4 times during baking or until nicely browned. Immediately

upon removing from oven, seal baking dish or pan tightly in foil and let

stand 15-20 minutes before serving. Although this recipe calls for baking in

the oven, it will actually taste like rotisserie-cooked chicken.

Rotisserie Marinade Chicken

118

Salsa Chicken

4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded Cheddar cheese

4 tablespoons sour cream

Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch

baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and

pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is

tender and juicy and its juices run clear. Sprinkle chicken evenly with

cheese, and continue baking for an additional 3 to 5 minutes, or until

cheese is melted and bubbly. Top with sour cream and serve.

Salsa Chicken

119

Sesame Chicken Nuggets

4 skinless, boneless chicken breasts

2 cups corn oil

1 egg, beaten

1/3 cup water

1/3 cup all-purpose flour

1-1/2 tablespoons sesame seeds, toasted

1-1/2 teaspoons salt

Rinse chicken with cold water and pat dry with paper towels. Cut into

1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full.

Heat to medium heat. Place egg and water in a small bowl and mix well. Add

the flour, sesame seeds and salt, stirring until a smooth batter is formed.

Dip chicken pieces in batter and drain off any excess. Add battered chicken,

a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden

brown and done (remove chicken from oil to test). Drain on paper towels.

Sesame Chicken Nuggets

120

Smothered Chicken

Chicken Marinade (prepackaged, or see below recipe)

4 Boneless, Skinless Chicken Breasts

1 cup sliced onions

1 cup sliced mushrooms

1 teaspoon hickory smoke flavor (found on condiments aisle)

3 tablespoons butter or margarine

4 to 8 slices provolone cheese (use more or less to your liking)

4 slices cooked bacon

Chicken Marinade:

1 teaspoon basil leaves

1 tablespoon garlic powder

3 tablespoons hickory smoke flavoring

1/4 cup white cooking wine

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vinegar

Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic

bag for at least 2 hours.

Marinate chicken as shown above, or follow directions on package if using

pre-packaged marinade. While chicken is marinating, slice onions and

mushrooms and cook your bacon. Saute mushrooms and onions in butter and

hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but

not brown and mushrooms are tender. Remove chicken from marinade, and grill

for about 10 minutes. Do not overcook chicken!!! While grilling, preheat

oven on broil. After chicken is done, remove from grill and place in a

shallow baking dish. Cover each breast with a strip of bacon, then provolone

cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or

until cheese is bubbly.

Smothered Chicken

121

Sour Cream Chicken

4 chicken breasts, cut into strips (you could use thigh meat

as well or chicken strips)

1 (8 ounce) container sour cream or 1 (8 ounce) container

plain yogurt

1 box Ritz crackers (the 3 roll size or the minis which crush

easier) or Chicken In A Biscuit crackers

1 cup sweet butter

1/2 cup parmesan cheese

2 tablespoons tarragon or marjoram

Clean chicken and pour sour cream over it and let marinate for about an hour

in the refrigerator. Meanwhile, take crackers and crush into medium course

crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the

butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the

cracker mixture and set in baking dish. Repeat until complete. Melt the rest

of the butter and pour on top of chicken. Bake at 350F for 35-45 minutes or

until golden brown.

Sour Cream Chicken

122

Spring Stir-Fry

2 tablespoons vegetable oil

12 ounces skinless, boneless chicken-breast halves, cut on the

diagonal into 1/8-inch-thick slices

2 garlic cloves, thinly sliced

2 teaspoons grated peeled fresh ginger

1 pound asparagus, trimmed and cut on the diagonal into

3-inch pieces

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 ounces sliced fresh mushrooms

1 bunch green onions, thinly sliced

1 lime, cut into wedges

In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat

until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3

minutes, until chicken loses its pink color throughout, stirring constantly.

Transfer chicken to bowl. To same skillet, add asparagus, salt, pepper,

remaining 1 tablespoon oil, and 2 tablespoons water, and cook 3 minutes or

until tender-crisp, stirring frequently. Add mushrooms and cook 1 minute.

Return chicken to skillet; add green onions and remaining ginger and cook 1

minute. Serve with lime wedges.

Spring Stir-Fry

123

Swiss Chicken Casserole

6 boneless, skinless chicken breast halves

1 can cream of chicken soup

1 soup can water

8 oz. sliced Swiss cheese

1/2 stick butter

1 package coarse bread crumbs

Cut the chicken into bite-sized pieces and place in the bottom of a

casserole dish. In a small bowl, mix soup and water then pour over chicken.

Put a layer of swiss cheese over this. Melt butter and add enough bread

crumbs to take up the butter. Sprinkle bread crumbs and butter over the

cheese. Bake, covered with foil, in a 375F oven for 35-45 minutes until

nicely browned and bubbly.

Swiss Chicken Casserole

124

Tortilla Crunch Chicken Fingers

1 pkg. dry onion soup mix

1 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1 cup finely crushed tortilla chips

1-1/2 lb. boneless skinless chicken breasts

2 tablespoons butter or margarine, melted

1 egg

2 tablespoons water

Preheat oven to 375F. Coat a large baking sheet with vegetable cooking

spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin,

and finely crushed tortilla chips; set aside. Beat together egg and water;

set aside. Place chicken breasts between two pieces of plastic wrap and

pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip

strips in egg then into tortilla chip/spice mixture, coating well. Arrange

in a single layer on prepared baking dish; drizzle with butter. Bake

uncovered for 15 to 18 minutes, or until chicken is done and topping is

golden and crispy.

Tortilla Crunch Chicken Fingers

125

Followers

tags

tags :

A MEDIEVAL FEAST Seven Great , alcoholic coffee , amish , appetizer, snaks , baking, breads , bartender , bath, body , BBQ, Grilling, beef, lamp, beer, bread, breakfast, cakes, pies, candy, cheese cake, chicken, chili, chinese, chocolate, cocoa, cocktail, coffee, dessert, cookies, craft, crockpot, diabetic, diet foods, dog foods, cat foods, dutch foods, easter, school foods, kids foods, gift basket, healthy foods, ice cream, italian foods, jam jelly, KFC, Applebee's, Boston Chicken, Burger King, Cinnabon®, Hard Rock Cafe, McDonald's® , Mrs Fields, Outback Steakhouse®, Red Lobster, Planet Hollywood's, and more secret recipes, korean foods, lattes, lebanese, meals, meats beef foultry pork, mexican foods, baby foods, outdoor, pasta, persian foods, indonesian foods, pizza, popcorn, powder foods, pudding, ribs, root beer, spruce beer, ginger beer, roundst, salad, sandwich, seafood, soups,southern, spanish foods, tequila, top secret recipes, vegetables foods, vegetarian foods, vodka, whiskey, wings, world recipes, international recipes, recipe, recipes, drink, the best, faster, most wanted