|
| |
| Capon, Baked Almond | Serves | 6 |
| Put capon pieces in shallow 3-qt baking dish. Spoon soup over. cover w lid or foil and bake 1.5 hrs at 350. Uncover and sprinkle w
cheese and almonds. Bake, uncovered 30 min more. |
| Soup, Golden Mushroom | 1 |
| can |
| Cheese, Cheddar | 2 |
| c, shredded |
| Nuts, Almonds, sliced | 0.5 |
| c |
| Cook noodles. Drain. Combine corn, chicken, celery, onion, eggs, salt & pepper. Blend in noodles. Turn into greased 2.5
qt. casserole (add broth if necessary). Bake 30 min at 350. |
| Pasta, Noodles | 6 |
| oz,
potpie (botboi) |
| Chicken Breasts Eden Isle | Serves | 6 |
| Place breasts in single layer in baking pan. Sprinkle w pepper. Place dried beef over chicken. Spoon soup into pan and cover. Bake 1
hr at 325. Uncover. Bake 20 min longer. Remove chicken from pan and keep warm. Let liquid in pan stand until fat rises, then skim off.
Stir liquid into sour cream in small saucepan; slice cream cheese into pan. Heat slowly, stirring until cheese melts and sauce is hot.
Spoon rice onto a heated platter; arrange chicken on top. Spoon part of sauce over and serve the rest separately. |
| Chicken | 3 |
| skinned, boned and split breasts |
| Soup, Cream of Chicken | 1 |
| can |
Chicken-Carambola Stir Fry
Cut 1 carambola in half crosswise, and squeeze 2 T juice, using a citrus
reamer or juicer; set aside. Dice caramboal halves; set aside. Slice remaining 3
carambolas crosswise, and set aside. Combine 2 T juice, chicken, sherry, brown
sugar, ginger, soy sauce, and garlic in a bowl and stir well. Cover and chill 30
min. Drain chicken, reserving marinade. Sprinkle chicken w cornstarch; toss well
to coat. Heat oil in large nonstick skillet over medium high heat. Add chicken
and carambola; stir-fry 1 min. Add bell pepper and onion, and stir-fry 3 minor
until chicken is done. Add reserved marinade, sesame oil, s&p. Stir fry 1 min.
Serve over rice.
Carambola (Star Fruit) 4 about 3/4 lb
Chicken 1 lb skinned, boned breasts in 1/4" strips
Wine, Sherry 0.25 c
Brown Sugar 2 T
Ginger 2 T finely chopped fresh
Soy Sauce 1 T
Garlic 4 cloves, crushed
Cornstarch 3 T
Vegetable Oil 1 tsp
Peppers, Red 1.5 c julienned
Onion 1 vertically sliced
Sesame Oil 2 tsp dark
Chicken Doro Wat Serves 4
Place the chicken on a large plate and drizzle w lemon juice, then sprinkle w
salt. Set aside. In medium Dutch oven over medium heat, melt the ghee (or
butter). Add onions, garlic, ginger, turmeric, fenugreek, cardamom, nutmeg,
berbere and paprika. Sauté until the onions are tender, 5 min. Add wine and
water, mixing well, and bring to a simmer. Cover, reduce heat to low, and simmer
15 min, or until the chicken is cooked through. Uncover and simmer another 2-3
min to reduce the sauce.
Berbere 2 T
Butter 2 T (use ghee if possible0
Cardamom 0.25 tsp
Chicken 1 "lb boneless breasts, cut into 1"" chunks"
Fenugreek 0.25 tsp
Garlic 2 cloves, minced
Ginger 1 T grated fresh
Lemon Juice, Fresh from 1 lemon
Nutmeg 0.125 tsp
Onion 2 medium yellow diced
Paprika 1 T smoked
Salt, Kosher
Turmeric 1 tsp
Water 0.75 c
Wine, Red 0.25 c
Chicken Florentine
Serves 4
| Moisten chicken and shake in bag w coating mix. Bake 30-40 min or until tender. Drain spinach and toss w butter. Place chicken on
top of spinach in shallow baking dish. Mix sour cream and cheese and spoon over top. Broil 6 inches from heat for 5-8 min. |
| Crumbs, Bread | 0.5 |
| c seasoned |
| Spinach | 2 |
| pkg frozen, chopped-thawed |
|
Chicken
Livers Stroganoff |
Serves |
4 |
|
Shake livers in
bag w flour, salt and pepper. Blend sour cream and bouillon cube. Brown
livers in butter. Remove. Stir in sour cream, instant onion, dill and
wine. Heat slowly and add livers. Cover and heat slowly 3 min. |
|
Chicken
Livers w Apples and Onions |
Serves |
2 |
|
Season livers
and sprinkle w flour. Brown in 2 T butter. In another pan, cook onion in
1T butter. Sprinkle over livers. Brown apple slices in 1T butter. Sprinkle
w brown sugar. Top liver and onions. |
|
Chicken
w Asparagus & Wild Mushroom Risotto |
Serves |
Bring
broth & water to boil in large pot. Add asparagus and cook,
uncovered, until crisp-tender, 3-4 min. Transfer to large bowl of ice
and water to stop cooking, the drain and pat dry. Keep broth at a bare
simmer, covered. Heat oil w 1 T butter in heavy saucepan over moderately
high heat until foam subsides, then sauté mushrooms, stirring
occasionally, until browned, about 4 min. Add chicken pieces and cook
til done, 15 min. Season w salt and pepper, then transfer to a bowl.
Cook onion in 2 T butter in saucepan over moderate heat, stirring, until
softened, about 3 min. Add rice and cook, stirring, 1 min. Add wine and
cook, stirring, until absorbed, 1 min. Ladle in 1 c simmering broth and
cook at a strong simmer, stirring, until absorbed, about 2 in. Continue
simmering and adding broth, about 1/2 c at a time, stirring frequently
and letting each addition be absorbed before adding next, until rice is
just tender and looks creamy, 18-20 min. Remove from heat and stir in
1/2 c cheese, remaining T butter, and salt and pepper to taste. Gently
stir in asparagus, chicken, and mushrooms, then cover pan and let stand
1 mi. Serve immediately w remaining cheese on the side.
|
Ingredient |
Quantity |
Comments |
|
Asparagus |
1 |
lb trimmed and cut into 1/4" slices |
|
Butter |
0.25 |
c unsalted |
|
Cheese, Parmesan |
1 |
c finely grated |
|
Chicken |
2 |
lb boneless, cut into pieces |
|
Mushrooms |
0.75 |
lb wild, sliced |
|
Olive Oil |
1 |
T |
|
Onion |
1 |
small finely chopped |
|
Rice |
1.5 |
c Arborio |
|
Stock |
5 |
c chicken |
|
Water |
1 |
c |
|
Wine, White |
0.5 |
c |
|
Chicken Spice
Curry |
Serves |
4 |
|
In oil, sauté
spices, onion and garlic 3-4 min. Set aside. Brown chicken in butter in
skillet. Add spices and puree (or use 5 peeled and chopped tomatoes). Cook
slowly 1 hour or until tender. Top w slivered almonds. Serve over rice. |
|
Chicken |
1 |
|
3-4 lb fryer,
cut up |
|
Chicken
Tetrazzini |
Serves |
6 |
|
Cook pasta in
stock & 2 c water. Sauté mushrooms in butter. Stir in flour, salt,
pepper, broth and cream. Cook, stirring until thick. Add chicken and
sherry. Arrange pasta in buttered casserole. Top w 1/2 cheese, paprika,
chicken, and finally other half of cheese. Bake 20 min at 425. |
|
Chicken |
1 |
|
cooked, boned,
and sliced |
|
Chicken,
Buttermilk Pecan |
Serves |
6 |
|
Mix buttermilk w
egg. Stir together flour, pecans, sesame seeds, salt, paprika and pepper.
Dip chicken in buttermilk, then flour. Melt butter in shallow pan. Place
chicken pieces, skin side down in butter, then turn skin side up. Place
pecan half on each piece. Bake at 350 for 1.25 hours. |
|
Nuts, Pecans |
0.25 |
|
c whole |
|
Chicken,
Island Style |
Serves |
4 |
|
Brown chicken in
hot oil in skillet. Drain pineapple juice into skillet and add soy sauce.
Cover and simmer 20 min. Remove chicken and keep warm. Mix water and
cornstarch; add to pan, stirring constantly, until thickened. Return
chicken and add vegetables & pineapple. Cover and simmer 10 min. Serve over rice and
sprinkle w coconut. |
|
Pineapple |
20 |
|
oz can, chunks |
|
Celery |
2 |
|
c diagonally
sliced |
|
Pepper, Green |
1 |
|
thinly sliced |
|
Chicken,
Lemon-ginger Roasted |
Serves |
6 |
|
Squeeze juice
from lemons and reserve 2 halves. Combine juice w soy sauce, minced garlic
and 2 tsp ginger. Stuff cavity of roaster w reserved lemon halves,
remaining garlic clove and remaining 1 tsp ginger. Baste chicken w juice
mix and roast, basting every 30 min, at 350, 25 min per pound. |
|
Chicken,
Lime-Basted Roasted |
Serves |
6 |
|
Season roaster.
Combine remaining ingredients in saucepan. Boil; reduce heat and simmer 5
min. Let cool. Rub over chicken inside and out. Allow to marinate at room
temp at least 1 hr (or refrigerated overnight). Roast 25 per pound at 350,
basting w marinade and pan juice. |
|
Ginger |
1 |
|
tsp fresh,
minced |
|
Mix juice, oil,
scallion, salt, paprika & EITHER tarragon OR mix of coriander &
cardamom. Marinate chicken 1 hour. Grill, basting. Slice thinly on
diagonal. Keep warm. Discard fat from marinade and reduce to glaze (1
min). Pour over chicken. |
|
Chicken |
3 |
|
breasts,
skinned, boned, split |
|
Chicken, Lite
Fried |
Serves |
6 |
|
Preheat oven to
400. Coat baking sheet w 3 sprays of oil. Put chicken in large bowl w ice
water. Put yogurt into medium bowl. Toss all remaining ingredients into a
large plastic bag. Remove 2 pieces of chicken at a time from water. Roll
each in yogurt. Put in bag and shake to coat thoroughly. Repeat until all
12 pieces are done. Spray lightly w oil. Place on bottom shelf of oven and
bake 1 hour, turning every 20 min. |
|
Chicken |
6 |
|
skinned
drumsticks |
|
Chicken |
3 |
|
skinned and
split breasts |
|
Crumbs, Bread |
1 |
|
c Italian |
|
Place chicken
pieces in a shallow, buttered baking dish. Mix remaining ingredients and
pour evenly over chicken. Bake uncovered, 50-60 min. at 325. Baste
occasionally. |
|
Chicken |
1 |
|
2.5-3 lb, cut up |
|
Lemon Zest |
0.5 |
|
tsp, grated |
|
Nuts, Almonds,
chopped |
0.25 |
|
c |
|
Chicken,
Moist n Crispy Onion |
Serves |
4 |
|
Place soup mix
and bread crumbs in zip lock bag and shake to mix. Brush chicken on all
sides w mayo. One at a time, shake chicken pieces in bag. Place pieces on
rack in broiler pan. Bake at 400 for 40-45 min or until golden. (For extra
crispy chicken, use 2 envelopes mix and reduce bread crumbs to 1/3 c) |
|
Soup, Onion Mix
(dry) |
1 |
|
envelope |
|
Chicken,
Monterey |
Serves |
4 |
|
Marinate breasts
in mix of lime juice, oil, water, chili powder, salt and pepper 30 min-2
hr in refrigerator. Remove from marinade and cut a pocket in each piece.
Stuff w cheese and cilantro and close pocket w toothpicks. Grill or broil
5-10 min per side, until done. |
|
Chicken |
2 |
|
breasts, skin,
boned, and split |
|
Cilantro |
0.5 |
|
c fresh, chopped |
|
Cheese |
0.25 |
|
c Monterey Jack
w peppers |
|
Chicken,
Roasted w Ramps & Potatoes |
Serves |
4 |
|
Preheat oven to
500. Trim roots from ramps and slip off outer skins. Cut off and reserve
leaves, leaving white bulbs attached to slender pink stems. Put leaves and
bulbs in separate bowls. Pat chicken dry. Put in a flameproof large
shallow roasting pan, without crowding, and surround w potatoes. Drizzle w
2T olive oil and rub all over to coat evenly. Arrange chicken skin sides
up and season w salt and pepper. Roast in upper third of oven 20 min. Toss
bulbs w remaining 1/2 T oil and season w salt. Scatter bulbs around
chicken and roast mixture until breast pieces are just cooked through.,
10-15 min. Transfer breast pieces to a platter and keep warm. Roast
remaining chicken and vegetables 5 min more, or until cooked through.
Transfer to platter and keep warm, loosely covered w foil. (If crisper
skin is desired, broiled chicken only, skin sides up, about 2 min) Pour
off fat from roasting pan and straddle pan across 2 burners. Add wine and
deglaze pan by cooking over high heat, scraping up brown bits. Boil wine
until reduced to about 1/4 c and add broth. When broth boils, add ramp
leaves and stir until wilted and tender, 1-2 min. Remove w tongs and add
to chicken. Boil pan juices until reduced to about 1/2 c and pour around
chicken. |
|
Chicken |
3 |
|
-3.5 lb, cut
into 8 pieces |
|
Potato |
1 |
|
lb small red,
halved |
|
Chicken,
Sherried Artichoke |
Serves |
4 |
|
Sprinkle chicken
generously w salt, pepper, and paprika. In skillet, brown chicken on all
sides in 1T butter. Transfer to 2 qt casserole. Arrange artichokes between
chicken pieces. Add remaining butter to drippings; add mushrooms and
scallions and sauté until tender. Sprinkle flour over mushrooms and stir
in broth, sherry and rosemary. Cook, stirring, a few minutes; pour over
chicken. Cover and bake at 375 for 40 minutes. |
|
Artichoke Hearts |
16 |
|
oz can |
|
Mushrooms |
0.25 |
|
lb, sliced |
|
Onions, Green |
3 |
|
T, chopped |
|
Chicken,
Special |
Serves |
4 |
|
Brown chicken in
butter. Put in 2 qt casserole. In drippings, brown onion, almonds and
mushrooms. Stir in flour, salt and pepper and paprika. Add stock, ketchup,
Wor. sauce, sour cream and tarragon. Pour over chicken, cover, and bake 1
hr at 375. Arrange canned peach halves on top. Sprinkle w grated cheese
and paprika. Bake, uncovered, 10 min. |
|
Nuts, Almonds,
slivered |
0.33 |
|
c |
|
Worcestershire
Sauce |
1 |
|
tsp |
|
Soak chicken in
heavy cream seasoned w white pepper and garlic salt for several hours.
Sauté scallions in butter. Brown chicken. Place in casserole w bay leaf,
tarragon, livers and gizzard and wine. Cover and bake at 325 for 45 min.
Add artichokes, grapes, olives and warmed heavy cream. Bake, uncovered 30
min. |
|
Chicken |
1 |
|
skinned, cut up |
|
Onions, Green |
0.5 |
|
c, chopped |
|
Artichoke Hearts |
1 |
|
lb canned |
|
Olives |
0.25 |
|
c black, chopped |
|
Chicken,
Walnut w Cheese Sauce |
Serves |
6 |
|
Place chicken in
large bowl. Pour evaporated milk over. On waxed paper, combine walnuts,
bread crumbs, and seasonings. Dip chicken pieces in mix. Arrange in
buttered baking dish. Bake, uncovered, at 350 45 min or until tender. Melt
butter; remove from heat. Stir in flour until smooth. Gradually stir in
reserved milk and water. Bring to boiling, stirring constantly. Reduce
heat, and simmer till thickened. Stir in cheese until melted. Serve
chicken topped w sauce. |
|
Chicken |
3 |
|
whole breasts,
split |
|
Nuts, Walnuts |
0.25 |
|
c very finely
chopped |
|
Cheese, Cheddar |
0.5 |
|
c grated |
|
Chicken-Easy
Curried |
Serves |
4 |
|
Brown chicken in
butter. Put in baking pan. In drippings, sauté curry powder, apple and
onion. Add soup, cream, salt and paprika. Pour over chicken and bake,
uncovered 1.5 hours at 350. Serve over rice. |
|
Soup, Cream of
Mushroom |
1 |
|
can |
|
Chili--Laurie's
Creamy White |
Serves |
6 |
|
In a large
saucepan, sauté chicken, onion and garlic powder in oil until no longer
pink. Add beans, broth, chilies, and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered 30 min. Remove from heat; stir in sour
cream and cream. Serve immediately. |
|
Chicken |
1 |
|
lb breasts,
cubed |
|