How to prepare thousand year old egg recipe in 10 minutes

Thousand year old egg recipe (chineese)
Preserved Ancient Eggs -These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually

12 servings

2 c Tea, very strong black
1/3 c Salt
2 c Ashes of pine wood
2 c Ashes of charcoal
2 c Fireplace ashes
1 c Lime*
12 Duck egg, fresh *Available in garden stores and nurseries.

Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days.

To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. .

Campbells chicken noodle soup recipe How to cook n prepare

Campbells chicken noodle soup recipe

Ingredients
1 (10 1/2
ounce) can condensed chicken noodle soup
1 (10 1/2
ounce) can condensed cream of chicken soup
water, to taste (I use 1-2 empty soup cans full)

Method of preparation
In a medium saucepan, combine both cans of soup.
Stir in water to taste. I use between one and two cans.
Bring to a simmer, stirring frequently to prevent scorching.
Serve with crackers.

Healthy chicken noodle soup recipe - how to cook n prepare

Healthy chicken noodle soup recipe
Ingredients:
4 pounds boneless skinless chicken breast
3 carrots -- peeled
1 small sweet potato -- peeled
4 ribs celery -- sliced
1 small parsnip -- peeled and slicedsprigs fresh dill
Pepper -- to taste
8 ounces thin egg noodles -- cooked and drained .

Directions:Method of preparation
Place chicken, vegetables and dill in a large kettle. Add water to cover, about 2 1/2 quarts. Cover and bring to a boil over high heat. Skim foam from top as needed. Add pepper; cover and simmer for 2 hours. Remove the chicken and vegetables; set aside to cool. Pour the broth through a strainer; skim fat. Slice carrots and dice chicken; return to broth. Add cooked noodles to soup and heat through.

How to cook creamy chicken noodle soup recipe

Creamy chicken noodle soup recipe
Ingredients
15 ml oil
15 ml butter
1 onion, chopped
2 big carrots, peeled and cubed
3 celery ribs, chopped
3 garlic cloves
250 g mushrooms, chopped
100 g raw pasta
1 1/2 liters campbell's chicken broth
250 g cooked chicken, chopped (white meat)
salt
pepper
fresh parsley
finely grated lemon peel
lemon juice
250 ml cream

Method of preparation
Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
Add garlic and mushrooms and saute until done.
Add chicken broth and heat until boiling. Add pasta and cook until done.
Add chicken and simmer for about 10 minutes.
Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
Remove from heat and stir in the cream.

Best chicken noodle soup recipe - Grandma's recipe

Grandma's Chicken Noodle Soup & the best
INGREDIENTS
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Easy chicken noodle soup recipe

How to prepare Easy chicken noodle soup recipe

INGREDIENTS
2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
1/2 cup chopped cooked chicken breast meat
1/2 cup egg noodles

DIRECTIONS
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Homemade chicken noodle soup recipe

HOMEMADE CHICKEN NOODLE SOUP

Ingredients
2 lb. stewing chicken
1 can chicken broth
1 sm. onion
1/4 c. celery
1/4 c. carrots
1 sm. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 tbsp. parsley1 pkg. onion soup mix

Method of preparation
In 5 quart Dutch oven. Cover chicken with 10 cups water and bring to boil, simmer 20 minutes. Add broth, seasonings and vegetables. Continue simmering 35-45 minutes or until chicken and vegetables are tender. Remove chicken and debone. Return chicken to broth. Add mushrooms and onion soup mix. Make noodles, cook until tender.

How to cook Chicken Noodle Soup recipe

Chicken Noodle Soup
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts

Baked barbecue breast chicken recipe -OVEN BAKED BARBEQUE CHICKEN

Baked barbecue breast chicken recipe -OVEN BAKED BARBEQUE CHICKEN

Ingredients
Chicken parts (breasts, legs, drumsticks)
1/2 c. ketchup1 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 c. brown sugar
1 tbsp. lemon juice
1/4 c. water

Method of preparation

Bake chicken pieces at 350 degrees for about 45 minutes. Drain off fat. Combine above ingredients for sauce. Bring to a low boil. Cover chicken with sauce and bake for an additional 15 minutes.

Baked breast chicken easy recipe - Easy Breast Chicken baked

Baked breast chicken easy recipe
Ingredients:
4 Chicken breast halves (bone-in), skinned
1/8 teaspoon Garlic powder
1/8 teaspoon Black pepper
1 can Cream of broccoli soup
1/2 cup Water

Method of preparation
Spray 2-qt. baking dish with non-stick cooking spray; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 minutes. Combine soup and water, spoon over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear.

Baked boneless breast chicken recipe -Baked Chicken breast recipes

Ingredients
2 boneless/skinless chicken breasts
1/3 envelope Good Seasons Roasted Garlic or Italian Salad Dressing mix
3 T grated parmesan cheese

Method of preparation
Mix dressing mix and cheese together in bowl.
Moisten chicken breasts with water and dip in cheese mixture to coat. Place in shallow baking dish. Bake in preheated 400°F oven for 20 - 25 minutes or until cooked through.
Serves 2

Baked breast chicken oven recipe - Oven baked chicken breast recipe

FAVORITE OVEN-BAKED CHICKEN PARMESAN
Ingredients
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce1 cup shredded mozzarella cheese

Method of preparation

Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.

Baked breast chicken recipe -Herb Baked Chicken Breasts

Baked breast chicken recipe -Herb Baked Chicken Breasts
Delicious baked chicken breasts with a herb, lemon, and garlic marinade. This marinade can also be used for grilled or broiled chicken. Use your own combination of herbs.
INGREDIENTS:
4 to 6 chicken breast halves
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 cup fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
grated zest of one lemon
PREPARATION:
Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.

Remove chicken from marinade and drain well; refrigerate the marinade to use as a baste for the chicken halfway through cooking time. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Turn and brush with reserved marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.Serves 4 to 6.

Stuffed boneless chicken breast recipe

Amish Style Stuffed Chicken Recipe

Ingredients:

4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon peppersalt and pepper
1 tablespoon butter -- melted paprika

CIDER CREAM SAUCE***
1 1/2 cup reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup whipping cream

Method of preparation

Preheat oven to 375 degrees and lightly grease a shallow baking dish. Debone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside. Place each breast half between two sheets of plastic wrap and flatten to 1/8 inch thick. season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika. Bake until interior temperature is 165 degrees, about 30 - 35 minutes. Meanwhile prepare the Cider Cream Sauce. In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 - 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 - 7 minutes. Remove chicken roll from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.

Easy stuffed chicken breast recipe

Easy stuffed chicken breast recipe

2 c. ready mix stuffing (Stove Top)
4 boneless, skinless chicken breast halves
2 tbsp. butter, melted
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. paprika1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. dry white wine
Canned or fresh mushrooms

Method of preparation
Make stuffing following label directions. Butter 8 x 8 x 2 inch baking dish. Divide stuffing into 4 equal mounds in baking dish. Top each with a chicken half, tucking meat around stuffing to cover completely. Brush with butter, sprinkle with pepper, garlic powder and paprika. Bake in moderate oven (350 degrees) 1 hour or until golden. Combine soup and wine in small saucepan. Can add fresh or canned mushroom slices. Heat slowly, stirring constantly until bubbly. Pour over chicken and serve. Serves 4.

Healthy stuffed chicken breast recipe - Italian Stuffed Chicken Breasts Recipe

Healthy stuffed chicken breast recipe - Italian Stuffed Chicken Breasts Recipe

Ingredients:

1 teaspoon olive oil - divided
3/4 cup minced onion - divided
1/4 cup chopped prosciutto or lean smoked ham
1 tablespoon grated fresh Parmesan cheese
1 tablespoon dry breadcrumbs
1 1/2 teaspoon minced fresh rosemary - divided
4 skinned, boned chicken breast halves
1 cup low-salt chicken broth
1/4 cup dry white wine1 clove garlic - mincedRosemary sprigs (optional)
Method of preparation

Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium heat. Add 1/2 cup of the onion and sauté 4 minutes. Combine the sauteed onion, prosciutto, cheese, breadcrumbs, and 1 teaspoon rosemary in a bowl. Stir well; set aside.

Cut a horizontal slit through thickest portion of each chicken breast half to make the pocket. Stuff about 3 tablespoons of the breadcrumb mixturex into each pocket.

Heat the remaining 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; brown 6 minutes on each side or until chicken is done.

Remove the chicken from skillet, set aside and keep warm. Add the remaining onion to the skillet, and sauté 3 minutes. Add 1/2 teaspoon rosemary, broth, wine, and garlic, and bring to a boil. Cook 5 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh rosemary, if desired.

Mushroom Stuffed Chicken Breast Recipe

Spinach and Mushroom Stuffed Chicken Breasts
Ingredients

4 boneless, skinless chicken breasts,
6 ounces Large plastic food storage bags or waxed paper 1 package,
10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg Toothpicks
2 tablespoons extra-virgin olive oil Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth
Method of preparation
Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Cheese stuffed chicken breast recipe

Stuffed Herbed Chicken with Boursin Cheese Recipe

Ingredients

2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
2 Tbsp finely chopped toasted walnuts 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten wellSaltPepper
Herbed Cheese2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne1/4 teaspoon freshly cracked black peppercorns
A pinch salt
Method of preparation
1 Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
2 Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
3 If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
4 Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5 Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)
6 Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Serves 2-4.

Spinach Stuffed Chicken Breast recipe

Spinach Stuffed Chicken Breast recipes

INGREDIENTS
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Feta stuffed chicken breast recipe

Feta stuffed chicken breast recipe
Ingredients:
1 tablespoon olive oil, divided
1 small onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon zest
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper divided
4 Boneless, skinless chicken breasts

Directions:
In a large nonstick skillet, heat 1 tsp oil; satue onion until golden, about 5 minutes. Wilt spinach (steam or saute); stir in zest, feta, 1/2 tsp salt, and 1/4 tsp pepper and cooked onions. Set aside. Divide spinach mixture between chicken breasts (pounded thin if necessary). Roll up and secure with tooth picks. Sprinkle with remaining salt and pepper. In same skillet, heat reamining oil over medium high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
serves/makes 4

Stuffed boneless chicken breast recipe

Stuffed boneless chicken breast recipe -Spinach Stuffed Chicken Breasts

Chicken breasts are flattened then stuffed with a spinach and cheese combination, then they're baked.
INGREDIENTS:
1/2 cup chopped onion
3 tablespoons melted butter, divided
1 package (10 ounces) frozen spinach, thawed and squeezed dry
16 ounces part skim ricotta cheese
1 egg, lightly beaten
1/4 cup fresh chopped parsley
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
ground black or seasoned pepper, to taste
6 boneless chicken breast halves
ground paprika
parsley sprigs for garnish, if desired
PREPARATION:
Sauté onion in 1 tablespoon butter over medium heat until tender, about 10 minutes. Combine with squeezed spinach, cheese, egg, parsley, oregano, basil, pepper, and nutmeg. Mix well. Pound each chicken breast lightly to flatten evenly.
Place approximately 2 tablespoons spinach-cheese filling on each chicken breast and roll up. Fasten with string or toothpicks. Place in 1 layer in a glass baking pan. Sprinkle with paprika and drizzle with remaining melted butter. Bake at 350° for 40 to 45 minutes, or until golden brown and chicken is cooked through. Garnish with parsley. Serve with rice, if desired.Serves 6.

Easy boneless chicken breast recipe

Sticky Chicken-Easy boneless chicken breast recipe
You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.
INGREDIENTS:
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves, minced
1 Tbsp. grated fresh ginger root
1/8 tsp. pepper
3-4 lbs. boneless, skinless chicken breasts
PREPARATION:
Combine all ingredients except the chicken in a shallow baking dish and stir until sugar dissolves. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours.
When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet .Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm.
Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring constantly, about 8-10 minutes. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8

Baked boneless chicken breast recipe

Baked boneless chicken breast recipe - Parmesan Chicken recipes
Dijon mustard, apple juice, Parmesan cheese and garlic form a crispy and delicious coating on chicken breasts in this easy recipe.
INGREDIENTS:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves
PREPARATION:
Line a 13x9" pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes.

Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8

Boneless Chicken breast recipe with Wine

• Chicken breasts are browned then simmered with wine and tomatoes.
  INGREDIENTS:
• 6 tablespoons all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 4 chicken breasts halves with bone
  
• 1/4 cup olive oil
  
• 1 teaspoon sugar
  
• 1/2 cup peeled chopped tomatoes, fresh or canned
  
• 1 cup dry white wine
  
• 4 ounces fresh sliced mushrooms

PREPARATION:
In a wide, shallow bowl, combine 4 tablespoons flour, salt, and pepper. Dredge chicken in flour mixture. Heat canola oil in a large skillet. Cook chicken in hot oil until browned on all sides. Cover and cook over low heat for 15 to 20 minutes; drain off excess oil .

Stir 2 tablespoons flour and the sugar into tomatoes; blend well. Add tomato mixture to chicken. Add wine and mushrooms to chicken; stir. Cover and simmer for 20 to 30 minutes, or until chicken is tender. Serves 4.

Stuffed Chicken Breasts recipe

How to cook Stuffed Chicken Breasts
Serves 2

Boursin Cheese (recipe follows)Spinach leaves, enough to cover each chicken breast
2 large sheets plastic wrap
2 chicken breast halves, boneless, skinless
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs

Method of preparation of Stuffed Chicken Breasts
Prepare Boursin Cheese or purchase commercial brand.Dip spinach leaves briefly in boiling water; drain. Pound chicken breasts evenly between 2 sheets plastic wrap to 1/4-inch thick being careful not to tear or break through the flesh. Season chicken with salt and pepper, cover with spinach, spread with Boursin cheese, tuck in sides and roll up stuffed chicken tightly. Refrigerate seam side down in a greased baking dish, covered for at least 3 hours or overnight. Brush with melted butter, roll in bread crumbs. Bake at 350° for 30 to 35 minutes or until chicken is tender. Let rest 5 minutes before slicing 1/2-inch thick.Serve with a tomato rose and asparagus and carrot ring garnish.

EasyChicken recipes using Blue Corn Fried Chicken and Potatoes

How to cook Blue Corn Fried Chicken and Potatoes

1 chicken, cut up (3-4 lb.)
3 cups buttermilkpeanut oil for fryingsalt and pepper
3 cups flour, season w/ salt and pepper

4 large eggs mix with 2 tbl. water2 cups blue cornmeal, season w/ salt & pepper

Ingredients for an Easy chicken recipe

ANCHO HONEY SAUCE:1 cup honey2 tablespoons ancho chile powder

BUTTERMILK BACON POTATOES:2 pounds red bliss potatoes, boiled --
skin on3 tablespoons butter
1 cup buttermilk
4 cloves roasted garlic, smashed into paste
1/2 cup cooked bacon, crumbledsalt and pepper

Method of preparation of Blue Corn Fried Chicken and Potatoes
For the Chicken: Place chicken in a large baking dish, add buttermilk, turn to coat. Cover and place in refrigerator for at least 4 hours. Heat 1-inch of the peanut oil in a cast iron skillet to 350ºF. Remove the chicken from the buttermilk, pat dry and season with salt and pepper. Dip each piece of chicken in the flour and pat off excess. Dip in the eggs then cornmeal.Slowly add the chicken pieces to the hot pan skin-side down in batches. Cover the skillet and reduce the heat to medium high and cook for 7 minutes, remove the cover, turn the chicken over and continue to cook for 6 to 7 minutes. Drain on paper towels and transfer to a platter. Drizzle with the Ancho Honey Sauce. For the Ancho Honey Sauce: Mix all ingredients together until blended. For the Buttermilk-Bacon Potatoes: Combine all ingredients in a medium bowl and smash, don't puree. Yield: 4 servings.

No.1 Fried Chicken recipe

How to cook Fried Chicken

1 "fresh" fryer-cut up
1 cup buttermilk
1 cup flour
salt and pepper to taste
1/2 tsp poultry seasoning
1 tsp paprika
1 cup Crisco
2 brown paper bags
1 large cast iron fry pan with cover

Method of preparation for Fried Chicken
Soak chicken parts in buttermilk for 1 hour.
Mix flour and all seasonings in paper bag.
Drain and put in chicken parts, close bag and shake well, till all pieces are coated with mix.
Heat Crisco in fry pan, put in chicken and cook over medium. flame about 10 minutes till browned.
Turn chicken and brown on other side 10 minutes more.
Add 1/2 cup water and cover.
Cook over low heat for 30 minutes.
Remove lid, allow to crisp and carefully drop pieces into 2nd brown paper bag to remove excess grease.
Serve with mashed potatoes and chicken gravy made with milk

Mexican Chicken in a Bag Recipe

Mexican Chicken in a Bag -How to cook

Ingrdients for Mexican Chicken in a Bag

4 oz. can chopped green chilies, drained
7 oz. can tomato sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 t. dried ground mustard
1 t. cayenne pepper
3 crushed garlic cloves
1 T. ground cumin
1/2 t. ground cloves
4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.

Mexican Chicken in a Bag Recipe Preparation Method
Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken. Mix well.Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Baked Pecan Chicken Recipe

How to cook Baked Pecan Chicken

1 C. buttermilk
1 egg, beaten
1 C. all-purpose flour
1 C. pecan meal
1/2 C. grated parmesan cheese
1 T. paprika
1 T. salt Cayenne pepper to taste
2 broiler-fryer chickens, cut into serving pieces 3
/4 C. butter
3/4 C. pecan halves

Ingredients for Baked Pecan Chicken recipe
Preheat the oven to 350° F. Combine the buttermilk and egg in a shallow bowl. Combine the flour, pecan meal, parmesan cheese, paprika, salt and cayenne in another bowl. Dip the chicken pieces in the milk-egg mixture, then into the flour-pecan mixture. Heat the butter in a large baking dish. Place the chicken pieces in the dish, turning to coat evenly with the butter, ending with the skin side up. Sprinkle with the pecan halves. Bake until the chicken is well-browned, about 1 1/2 hours. Makes about 8 servings.

Chicken with Roasted Coconut Recipe

Chicken with Roasted Coconut

Ingredients for Chicken with Roasted Coconut

1 Tbsp curry powder
2 red chilies, chopped
1 cup grated coconut
1 boneless, skinned chicken breast, cubed
4 cloves garlic, chopped
1 slice ginger, chopped
2 Tbsp oil
1 onion, chopped
1 8 oz tin coconut milk
1/2 zucchini, chopped Toast the coconut in a dry fry pan until brown.

How to cook Chicken with Roasted Coconut

Combine the coconut, garlic, ginger, coconut milk, chilies and curry powder in a food processor and whiz together.
Heat the oil in a fry pan over high heat, add the onion and chicken and cook 2-3 minutes, until the chicken turns brown.
Add the zucchini and the coconut milk mixture, bring to a boil and let cook a few more minutes.
Serve with rice.

Baked Hawaiian Boneless Chicken Breast recipe

Baked Hawaiian Boneless Chicken Breast

Ingredients needed for Baked Hawaiian Boneless Chicken Breast
6 boneless chicken breasts Marinade
1/4 cup brown sugar
1 1/2 cups pineapple juice
3 tablespoons soy sauce
1/4 teaspoon fresh ground ginger
2 fresh garlic cloves, finely chopped
1/2 cup sherry cooking wine
Fresh Pineapple 2 cups f
Fresh pineapple chunks
1 tablespoon vanilla extract
1/4 cup (1/2 stick) butter
1 cinnamon stick
1 1/2 cups granulated sugar Marinate
6 boneless chicken breasts in sauce for 4 hours.

How to cook Baked Hawaiian Boneless Chicken Breast
Remove chicken, reserve marinade.
Put chicken breast on sheet pan and bake, uncovered, in a 350 degree F oven for about 35 minutes. Baste frequently with marinade.
Fresh Pineapple: Combine in saucepan and simmer for about an hour. Serve with chicken.
Servings: 6

Kimmies Chicken Salad

Kimmies Chicken Salad

Ingredients

3 tablespoons butter, melted

1 cup chopped pecans

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 pound boneless skinless chicken breasts, cut into 1-inch strips

1/2 cup vegetable oil

7 cups torn romaine

1 cup seedless red grapes

1/2 cup dried cranberries
1/2 cup shredded sharp cheddar cheese

1 bottle (8 ounces) Vidalia onion or honey mustard salad dressing

Method

Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.Place flour in a large plastic bag; add chicken, a few pieces at a time, and shake to coat. In a skillet, heat oil to 375°.

Fry chicken for 2-3 minutes or until golden brown on all sides and juices run clear. Drain on paper towels.In a large salad bowl, toss the romaine, pecans, chicken, grapes, cranberries and cheese. Serve with dressing.

Honey Mustard Dressing

5 tablespoon medium body honey

3 tablespoon smooth Dijon mustard

2 tablespoon rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.Seves 4 to 6

FRESH CORN SALAD RECIPE

FRESH CORN SALAD

Ingredients
6 ears sweet corn
1 yellow pepper, chopped
1 red pepper, chopped
1 red onion, minced
1/2 cup cilantro, chopped
1/4 cup lime juice
1/4 cup olive oilSalt and pepper to taste
Method

Cut the fresh corn off the cob and steam for 3 to 5 minutes in 1/4 cup water. Remove lid and cook, stirring, 2 minutes more or until water evaporates. Toss the corn with all other ingredients and chill.Makes about 4 cups.

Orange Crunch Cake Recipe

Orange Crunch Cake Cooking method

Cook Time: 30 Minutes Ready In: 1 Hour Yields: 10 servings "A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

INGREDIENTS:

1 cup graham cracker crumbs
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest1 (11 ounce) can mandarin oranges, drained

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.

2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.

3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.

4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

English Pea Salad -Method of cooking

English Pea Salad method of Preparation

Ingredients
2 cups fresh English peas, cooked just until tender set aside to cool2 tart early summer apples(Red June preferred), peeled, cored and chopped
1/4 cup pimiento (2-oz. jar), finely sliced
1/4 cup celery, finely chopped, light colored stalks preferred
1 small sweet pickle, finely chopped
1/3 cup nutmeats (walnuts preferred), finely chopped
1/2 cup mayonnaise2 Tbsp. lemon juice, strained
1/2 cup sugar
1/2 tsp. salt

Method
In a large bowl put peas, apples, pimiento, celery, pickle and nutmeats, do not stir. Add mayonnaise, lemon juice, sugar and salt. With two forks, toss gently together until ingredients are mixed and coated with dressing. Serve on a bed of shredded lettuce.

Italian Wedding Cookies Recipes

Italian Wedding Cookies

Ingredients
2 cups butter
1 1/2 tsp. water
2 cups flour
4 Tbsp. confectioners sugar
2 tsp. vanilla
1 cup pecans, choppedCream butter and sugar.

Method of preparation
Add all other ingredients. Roll into small balls (a little larger than marbles) and place on non-greased cookie sheet. Chill for 1 hour. Bake 375 degrees for 15-20 minutes. Roll in powdered sugar while warm and again when cool. Yield 50 cookies.

Spicy-Sweet Ribs and Beans recipe

Spicy-Sweet Ribs and Beans

Ingredients

3 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed, or 2 to 3 pounds boneless ribs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce

Method of Preparation
Place beans in a 5-quart electric slow cooker; set aside.Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.

Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.

Dill Potato Salad Recipes

Dill Potato Salad
Ingredients

4 - 5 Medium russet potatoes
1 1/2 tsp. salt, divided
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1/4 cup minced sweet onion
1/4 cup sweet pickle relish
1 tsp. dried dill
1/2 tsp. ground black pepper

Method

Peel and cube potatoes. Cover with water, add 1 tsp. salt. Bring to a boil, simmer 15 minutes. Meanwhile, combine mayonnaise, 1/2 tsp. salt, mustard, onion, relish, dill and pepper. Drain cooked potatoes, cool slightly. Gently fold potatoes into mayonnaise mixture.

Italian Eggplant and Tomatoes - How to prepare

Italian Eggplant and Tomatoes -How to cook

Ingredients
2 medium strips bacon
1 small onion, diced
4 cloves garlic, crushed
3 peeled tomatoes
1/2 green bell pepper, diced
1/2 cup celery, chopped
1 tsp. dried Italian seasoning, crushed
1 tsp. dried sweet basil, crushed
1 medium eggplant, peeled and diced
1/2 tsp. salt or to taste
1/8 freshly ground black pepper

Method
In a large dutch oven fry the bacon, drain on paper towel. Add the onion and garlic and sauté 3 to 5 minutes. Add tomatoes, pressing them down into the dutch oven so that they will yield a little juice. Add the other ingredients. Cover tightly and cook until the eggplant is tender and most of the moister has converted into sauce, about 25 minutes. Crumble bacon over the top. Serve hot with home made crusty Italian bread.

Arthur Treacher's Fish and Chips

Arthur Treacher's Fish and Chips
Ingredients
3 pounds fish fillets
1 cup buttermilk
1 lemon, sliced Flour for dredging
2 cups pancake mix
2-1/2 cups club soda
24-oz. vegetable oil for frying ( I now use peanut oil )
1 pound cottage-sliced potatoes, frozenCut fillets in half to make triangle shape.

Method
Cover with buttermilk and sliced lemon and refrigerate for 2 hours. Remove fillets from buttermilk and discard the lemon slices. Dredge fish in flour and let dry for a few minutes. Combine pancake mix and club soda to the consistency of buttermilk. Heat oil in a heavy skillet until hot. Dip floured fillets in bater and let excess drip off. Fry four minutes on each side. Drain on paper towels. To keep fish warm until ready to serve, arrange on a cookie sheet in a single layer and place in a 250*F. oven until all the fish is fried. Thaw frozen potatoes for about 5 minutes. Fry until brown. Serves about 6.

Ice cream sandwiches for kids of all ages

Ice cream sandwiches for Kids
Start by slicing a poundcake into 12 slices - a thawed Sara Lee cake or any flavored homemade cake (like chocolate, chocolate chip, strawberry, blueberry, etc.)Place 6 slices on a tray.Soften a pint of ice cream and stir in any of the following: M & M's, Peanut Butter pieces, cinnamon candies, sprinkles, toffee bits - use your imagination!.Spread over the 6 halves and top with the remaining halves. Wrap individually in foil and freeze.Use any flavor poundcake you want, any ice cream or frozen yogurt, and any candies, nuts, etc.These can also be used as a "base" for a sundae - scoop of ice cream on top and drizzle with your favorite topping, whipped cream, nuts/.sprinkles and a cherry on top!

Kentucky Fried Chicken cooking

Kentucky Fried Chicken preparation
Ingredients
3 pounds chicken parts, cut into small pieces
2 pkgs. (6-oz.) Italian salad dressing mix
3 Tbsp. flour
1/4 cup lemon juice
1 Tbsp. butter, room temperature
1-1/2 cups pancake mix
1 tsp, paprika
1/2 tsp. sage
3/4 tsp. pepper
1 cup milk
24-oz. vegetable oil (I now use peanut oil)

Method
Preheat oven to 350*F.Wipe chicken dry. combine salad dressing mix, flour, lemon juice, salt and butter into a paste and coat chicken evenly. Stack pieces in a bowl and refrigerate for several hours. Combine pancake mix with spices. Dip chicken parts into milk and then into pancake mix. Dust off excess. Heat oil in a large skillet and fry pieces lightly until browned, about 4 minutes on each side. Place in sahllow pan and spoon milk over the chicken pieces. Seal with foil and bake for 1 hour, uncover and bake 10 minutes at 400*F to finish cooking the chicken. Baste the chicken with milk again. Serves 6-8.

Lemon-Dilled Chicken Salad-Stuffed Eggs recipes

Lemon-Dilled Chicken Salad-Stuffed Eggs
Ingredients
2-1/2 pound skinned and boned chicken breast
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
2 Tbsp. lemon juice
Method
Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill, uncovered with grill lid, over high heat (400* to 500*) 6 to 8 minutes on each side or until done. Let stand 15 minutes, cover and chill at least 30 minutes.

Slice hard-cooked egg in half lengthwise; carefully remove yolks, keeping egg whites halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill t least 1 hour before serving.
You can keep these in an airtight container up to 3 days.

South of The-Border Deviled Eggs cooking

South of The-Border Deviled Eggs

Ingredients
1 dozen large hard boiled eggs, peeled

1 small ripe, avocado, peeled and coarsely shopped

2 green onions, finely chopped

2 Tbsp. sweet pickle juice

2 Tbsp. mayonnaise

1 Tbsp. dry Ranch dressing mix

1/2 tsp. chili powder

1/2 cup mild salsa

Slice eggs in half lengthwise; carefully remove yolks, keep white halves intact.

Method

Mash together yolks and avocado in medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder. Cover and chill at least one hour or up to 24 hours. Dollop with salsa just before serving.

Buttermilk-Mexican Chocolate Pound Cake preparing

Buttermilk-Mexican Chocolate Pound Cake

Now this is a cake that I have made often for Church functions and parties. We really love the taste.
Ingredients
2 (4.4-oz.) Nestle Abuelita Mexican chocolate, chopped
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp. pure vanilla extract
2-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

Method
Preheat the oven to 325*F.Melt chocolate in a double boiler stirring frequently until it is smooth and melted. Beat butter at medium speed with an elec.mixer until creamy. Gradually add sugar, beating 5 to 7 minutes until light and fluffy. Add eggs 1 at a time, beating just until the yolk disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth. combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat low speed just until blended after each addition. Pour batter into a greased and floured 12 cup Bunt pan. Bake for 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 1- to 15 minutes; remove from the pan to a wire rack and cool 1 hour and 30 minutes or until completely cooled. Garnish with powdered sugar.
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Garlic-Herb Pasta Cooking - Quick & easy

Garlic-Herb Pasta
Ingredients
8-oz uncooked thin spaghetti
5 garlic cloves, minced
2 Tbsp. olive oil
2 lb. tomatoes, cut into eights
2 Tbsp. minced fresh parsley or chopped basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
Freshly grated Parmesan cheese
Method

Cook pasta as per pkg. directions, drain. Place pasta in a serving bowl and keep warm. Sauté garlic in hot olive oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.

Italian Chicken Casserole Cooking

Italian Chicken Casserole
Ingredients
6 potatoes, peeled and quartered
1 sweet red pepper, cut in lengthwise strips
1 green pepper, cut the same
1 onion roughly chopped
1 t. oregano
1 t. paprika
1/2 t. garlic pwdr.
1/2 t. salt
1/2 t. black pepper
6 chicken breast halves, cut in chunks (skinless, boneless)
1 lb. sweet or mild Italian sausage, cut in 1-inch chunks

Method
Spray a 13 in. x 2 in. baking dish with no stick spray; arrange potatoes, onions and peppers in bottom of the dish. Combine the seasonings; sprinkle a third of the seasoning mixture over the vegetables. Layer chicken pieces and sausage over vegetables; sprinkle remaining seasoning mixture on top. Cover tightly with foil; bake at 425 degrees for 30 min. Reduce oven temperature to 375 degrees; bake for 30 more minutes. Serves 6NOTE: When making this, I prefer to place the veggies, chicken and sausage in a large bowl, drizzle with a bit of olive oil, season and toss to coat; then transfer to baking dish. Doing this - I do not use non-stick cooking spray.

Italian Chicken Rolls Recipes

Italian Chicken Rolls

Ingredients
8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Method

Preheat oven to 425 degrees F.Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick or butcher's string.In a shallow bowl, combine crumbs, grated cheese and parsley.Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.Remove toothpicks or string before serving.

Sweet-Hot Plum-Glazed Ham Recipes

Sweet-Hot Plum-Glazed Ham

Ingredients
1 cup plum preserves
1/2 cup orange juice
2 Tbsp. lime juice
1 Tbsp. yellow mustard ( I use stone ground)
1 Tbsp. honey
2 tsp. minced fresh ginger
1/2 tsp. dried crushed red pepper
1 (7-lb.) smoked fully cooked bone-in-hamGarnishes:
Pineapple, kiwifruit, green onions, black sesame seeds

Method
Preheat the oven to 350*F.

1. Stir together first 7 ingredients in a saucepan over medium-low heat; bring to a boil, stirring constantly, 5 minutes or until preserves are melted and mixture is blended. Pour half of plum preserve mixture into a small saucepan.
2. Trim excess fat on ham to 1/8in. thickness. Make long, shallow cuts (about 1/16in. deep) over entire ham forming diamond patterns. Place ham on a wire rack in an aluminum foil-lined roasting pan. Brush ham with a portion of plum preserve mixture in saucepan.
3. Bake ham, uncovered on lower rack 1 hour and 30 minutes, basting with the plum preserve mixture every 30 minutes. Loosely cover with aluminum foil, and bake for 1 hour and 45 minutes, basting every 30 minutes. Take out of oven and let stand 15 minutes before slicing.
4. Heat the plum preserve in the small saucepan until heated thoroughly. Serve with the ham.I serve this ham just the other day when we had company. Is it ever good and different, makes terrific sandwiches the next day

Italian eggplant recipes

This recipe has been handed down for many generations! It's a family original - from the farmlands back in Calabria. There was never such a thing as an overabundance of eggplant. This is a fabulous side dish that can be served anytime. Today, I enjoy this with crusty Italian bread, lightly toasted or homemade garlic bread (the garlic baked right in the bread) fresh from the oven. Yesterday I drove down to PA to visit my favorite market and loaded up on all kinds of fresh fruits and veggies - and of course - enough Italian eggplant to enjoy and make this!



Ingredients:



Eggplant

Coarse salt

Hot peppers

Olive oil

Vinegar

Fresh garlic cloves

slicedFresh mintfinely chopped



Wash and peel eggplants; slice lengthwise - thinly; slice into long thin ribbons. Place in colander, layering with coarse salt. Three to four eggplants should call for a good handful of salt (we eyeball this!) Place a weight on top and leave to drain for 24 hours.



=Drain. =



In large pot, combine one part vinegar with two parts water; bring to boil. Drop in eggplant; let sit 3 minutes; drain; squeeze out excess moisture from eggplant.When just about dry, place in large bowl with sliced garlic, hot peppers (sliced) and mint. Mix in enough olive oil to coat well. Pack into hot jars, leaving little headspace. Pour a little extra olive oil on top. Poke with a wooden spoon to release trapped air. Seal with hot sterilized lids - hot water bath method.NOTE: This is an original recipe from many years ago. When I make this (I usually don't can this - I make it whenever I want) I do it a bit differently.After slicing into ribbons I immediately submerge in hot liquid for 3 minutes; remove and drain very well. To me eggplant is not that bitter and does not have to be layered with the salt! I leave that step out of all my eggplant cooking!I transfer to large bowl, add peppers, mint and oil as instructed. I still transfer to a clean jar, add more olive oil and poke. Cover and refrigerate several hours before serving. This will keep several days in the fridge - if it lasts that long around here!

Cup cake recipes -Easy recipes

Ingredients
CUPCAKES:

1 cup sugar
1/4 cup butter, softened
2 large eggs1-
1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup mashed ripe banana (1 large banana)
1/3 cup plain fat-free yogurt
1-1/4 tsp. pure vanilla extract

FROSTING:
1/3 cup butter, softened
2-1/2 Tbsp. amaretto liqueur
1/4 tsp. pure vanilla extract
2 cups powdered sugar
1/8 tsp. salt
2 Tbsp. chopped almonds, toasted
Method
Preheat the oven to 350*FTo prepare the cupcakes line 12 muffin tins with muffin cup liners. Set aside.Place sugar and 1/4 cup butter in a large bowl, beat for 4 minutes on medium speed of an elec. mixer until well blended.

Add eggs, 1 at a time, beating well after each addition.Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, baking soda and 1/4 tsp. salt, stirring with a whisk. combine banana, yogurt and 1-1/4 tsp. vanilla, stirring well. Beating on low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with the flour mixture. Spoon batter into muffin cups ( cups will be full).

Bake for 20 minutes or until a wooden pick inserted into the center comes out clean. Remove from muffin tins,and cool completely on a wire rack.To prepare the frosting, place 1/3 cup butter, liqueur and 1/4 tsp. vanilla in a large bowl, beat at medium speed until smooth. Gradually add powdered sugar and 1/8 tsp. salt, beating just until smooth. Spread frosting evenly on cupcakes, and sprinkle evenly with toasted almonds.

Stir Fried Chicken with Cashew Nuts

STIR-FRIED CHICKEN WITH CASHEW NUTS

Ingredients*

300 g. sliced chicken thigh
* 1 1/2 tablespoon soy sauce
* 2 tablespoons oyster sauce
* 1/3 cup roasted cashew nuts
* 2 spring onions, chopped
* 3 cloves garlic, minced
* 1/4 onion, cut into small cubes
* 4 dried chillies, chopped
* 1 teaspoon seasoning soy sauce
* 1 tablespoon sugar
* 1 tablespoon cooking wine
* 2 tablespoons vegetable oil (For 2 Serving)

Preparations

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Beefy and Noodle Dinner Recipes

Ingredients
1 lb. extra-lean (at least 90%) ground beef
1/2 cup chopped onion1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1 cup water
1 tsp. dried Italian seasoning, crushed
1 (3-oz.) pkg. beef-flavored ramen noodle soup mix
1-1/2 cups frozen green beans

Method
In a 12 in. nonstick skillet, cook ground beef and onion with just enough oil to brown, over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.Add tomatoes, water, Italian seasoning and contents of seasoning packet from soup mix, mix well. Bring to a boil. Break up noodles, stir in noodles and beans.Return to a boil. Reduce heat to low: cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.This is good with a crusty bread and a green salad.

Bacon-Cheese Pull-Aparts

Ingredients
1 egg
2 Tbsp. milk
1 (16.3-oz.) can Pillsbury Grands Flaky layers refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2 in. pieces
3-oz. (3/4 cup) shredded cheddar cheese
1/4 cup finely chopped green onions

Method

Preheat the oven to 350*F.Grease a 2-quart glass baking dish. In a large bowl beat egg and milk with a wire whisk until smooth.Separate dough into 8 biscuits, cut each into quarters. Gently stir biscuit pieces into the egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into greased dish, arrange biscuit pieces in single layer.Bake for 23 to 28 minutes or until golden brown. Cut into squares

Marinade for tuna or salmon

Ingredients
Boneless/skinless salmon filets or tuna steaks
8 oz Teriyaki sauce
4 tablespoons cherry juice
1 can crushed pineapples w/juice
1 teaspoon lime juice
Method

Combine sauce and juices; pour over tuna or salmon in glass baking dish; cover and refrigerate for 3 hours or overnight; turning occasionally.Remove plastic wrap and bake in preheated 325*F. oven for 25 minutes or grill and use marinade to baste fish.

Crockpot Italian Chicken recipes

Crockpot Italian Chicken
Ingredients

4 boneless skinless chicken breasts
1 envelope Good Seasons dry Italian dressing mix
1/2 c. water
8 oz cream cheese, softened
1 can cream of chicken soup
1 (4 oz.) can mushrooms pieces and stems, drained

Method
Place chicken in bottom of crockpot. Combine salad dressing mix and water. Pour over chicken and cook on low for 3 hours.Mix soup and cream cheese and mushrooms. Pour over chicken and cook one more hour or until chicken is done.Serve over rice, wide egg noodles, or mashed potatoes*I like to cut the chicken into bite-size chunks, and serve over egg noodles.

Big Soft Hamburger Buns Recipes

Big Soft Hamburger Buns

Big Soft Hamburger Buns These homemade buns have a wonderful light-textured soft interior and a delicate crust thanks to the inclusion of both mashed potatoes and cottage cheese. They are very easy to make in a KitchenAid stand mixer and so much better than store-bought buns!

9-12 servings
2 hours 40 minutes 17 mins prep

Ingredients
1/2 cup instant mashed potatoes
1 cup boiling water
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup small curd cottage cheese
1/4 cup sugar
2 tablespoons vegetable oil
1 egg, slightly beaten
1 teaspoon salt
4-4 1/2 cups flour

Method
Stir together potatoes and boiling water; allow to cool at least 5-10 minutes; meanwhile, sprinkle yeast over warm water; let stand about 5 minutes until foamy. Stir together potato mixture, yeast mixture, cottage cheese, sugar, oil, egg, and salt; gradually stir in (KitchenAid stand mixer on low speed
#1) flour until a soft dough comes together to form a smooth ball. Knead 9-10 minutes (in KitchenAid stand mixer on medium speed
#2) until dough is smooth, elastic, and no longer sticky; add more flour, one tablespoon at a time during the kneading process, if necessary to reduce stickiness. Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise (about 1 1/2 hours) until doubled. Punch down dough and knead a few strokes to release air; divide dough into 9 (or 12 portions if you want to end up with not-quite-so-large buns) equal portions; with lightly oiled or floured hands, shape each dough portion into a ball, gently pulling and tucking top surface under until smooth. Place formed buns 2 or more inches apart, tucked sides down, on a greased baking sheet; cover and allow buns to rise (about 30-45 minutes) until puffy. Bake at 350° for 20-25 minutes, or until buns are light golden-brown; remove from oven and transfer to cooling rack.

NOTE: Makes nine 4 1/2 to 5-inch buns or twelve 3 1/2 to 4-inch buns which, once cooled, may be stored airtight in a plastic bag and refrigerated or frozen if desired.

Lemon Dill Chopped Salad Recipes

Lemon Dill Chopped Salad

Ingredients
2 medium sized romaine lettuce hearts, cleaned and chopped
1 seedless cucumber, peeled and sut into small cubes
3/4 cup baby carrots, cut into 1/4" thick coins
1 cup cherry tomatoes, quartered
1/2 cup crumbled feta cheese (I like to use blue cheese)
2-3 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp honey
2 Tbsp chopped fresh dill
1/4 tsp salt
1/8 tsp black pepper
1/3 cup olive oil
1 large apple, peeled and cored (Gala or Cortland)

Method
In a large bowl combine lettuce, cucumber, carrots cherry tomatoes and cheese. Cover and refrigerate. In a small bowl whisk together lemon juice and next 5 ingredients. Whisk in oil in a thin stream until blended. Coarsely grate apple and add to dressing. To serve: Toss apple dressing mixture with lettuce mixture and serve immediately.

Cranberry Salad

Cranberry Salad

This could also work as a dessert.

1 lb. Cranberries - ground fine
2 cups sugar - pour on top of cranberries

Let set for 1 hour

Mix together 1 pint heavy cream, whipped and 1/2 pkg miniature marshmallows, cut up

Let standDrain a 20 oz. can crushed pineapple, then mix all ingredients together.Place in freezer. When ready to eat, let partially thaw and enjoy.

Deep Fried Squid Rings recipe

Deep Fried Squid Rings

Ingredients

2 lb. Squid
1/2 c. Flour
1 t. Salt
1/8 t. Pepper
2 Eggs
1 c. Milk
1 1/2 c. Italian bread crumbs

Method of Preparation
Cut the cleaned squid body into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 375.In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated.In a shallow bowl combine eggs and milk (beaten). Dip squid in liquid then in Bread Crumbs.Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. (Makes 6 servings.)

Best South African marinade for steak

Best South African marinade for steak (about
700g) is:

Ingredients

1 onion, finely chopped

2 cloves garlic, crushed

25ml chutney

25ml tomato sauce

25ml Worcester sauce

5ml mustard

5ml brown sugar

12.5ml brown vinegar

5ml salt

freshly ground black pepper

Method

Mix all the ingredients together, pour over the steak and marinade for 6 hours,
turning twice.

Gentse Waterzooi - Belgian Recipe

Gentse Waterzooi - Belgian Recipe

Ingredients:

3 lb. stewing chicken, stewing with giblets

1/2 lb. stew beef, cubed Water

2 medium onions, wedged

1 celery stalk, chopped

2 leeks (white only), chopped

1 carrot, quartered lengthwise

1 teas. salt

2 egg yolks

6 tbls. half & half

1/8 teaspoon white pepper

juice of 1/2 fresh lemon

Method

Cut chicken in 4 pieces.

Place chicken, giblets, and stew beef in a large pot, cover with water - bring
to a boil.

Skim foam from surface until surface is clear.

Add onions, celery, leeks, carrot and salt.

Cover, simmer about 2 hours.

Remove beef from cooking liquid, reserve for another purpose.

Remove and discard skin and bones from chicken.

Cut meat into small pieces.

Strain cooking liquid, squeezing liquid from vegetables - discard vegetables.

Boil cooking liquid until reduced to about 1 quart.

Beat egg yolks with half & half and white pepper in small bowl.

Stir in about 1/3 cup cooking liquid; stir egg-yolk mixture into remaining liquid.

Simmer over low heat, stirring constantly, until thickened.

Stir in lemon juice and chicken pieces - heat through.

Pour into tureen or serve in individual bowls.

Serve immediately.

Tourtiere De Quebec (Quebec Pork Pie) Recipes & recipies

Tourtiere De Quebec (Quebec Pork Pie)

Servings: 6

Ingredients:

1 1/4 lb Ground pork

1/4 ts Dried rosemary

1/2 To 3/4 cup cold water

1/4 ts Grated nutmeg

1/2 c Onion, finely chopped

Pinch cinnamon

1/4 c Celery, finely chopped

Salt

1/2 ts Ground black pepper

1/4 c Old-fashioned rolled oats

1 Bay leaf

Pastry for double crust pie

1/2 ts Dried savoury

Instructions:

This is considered Quebec style, using rolled oats instead of potatoes to thicken
the filling shows a Scottish influence. Servings: 6 In a large, heavy frying
pan, combine pork with cold water and heat to boiling point. Add onion, celery,
pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over
medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway
through cooking time, season with salt to taste. Stir in rolled oats and cook,
stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie
plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover
with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust.
Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for
15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until
crust is golden.

Deutsches Beefsteak (German Beefsteaks) Recipes

Deutsches Beefsteak (German Beefsteaks)

Servings: 4

Ingredients:

1 ea Hard Roll; Large, Dry

1 lb Ground Beef; Lean

1/2 c Water

1/2 ts Salt

4 tb Vegetable Oil

1/4 ts Pepper

1 ea Onion; Medium, Chopped

4 ea Onion; Medium, Sliced

Instructions:

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.

Ochsenschwanzsuppe (Ox Tail Soup)

Ochsenschwanzsuppe (Ox Tail Soup)

Servings: 6

Ingredients:

2 lb Ox Tails; Disjointed OR

1/2 c Carrots; Diced

2 ea Veal Tails

1 c Celery; Diced

1 ea Onion; Medium, Sliced

1 ea Bay Leaf

2 tb Vegetable Oil

1/2 c Tomatoes; Drained

8 c Water

1 ts Thyme; Dried, Crushed

1 ts Salt

1 tb Unbleached Flour

4 ea Peppercorns

1 tb Butter or Margarine

1/4 c Parsley; Chopped

1/4 c Madeira

Instructions:

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and
continue to simmer for 3 additional hours. Add the parsley, carrots, celery,
bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more.
In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a time, add the
stock and vegetables. Correct seasoning and add madeira just before serving.

Sambal Oelek (Indonesia) Recipes

Sambal Oelek (Indonesia)

Ingredients:

8 oz Fresh red chilies

1 ts Salt

1 ts Brown sugar
Instructions:

Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
over medium heat for a few minutes. Cool, then chop finely and lb to a paste
with the salt and sugar.

Tamarind Chicken

Tamarind Chicken

Ingredients:

4 Chicken thighs

4 Chicken drumsticks

1/3 c Tamarind sauce

2 ts Ground coriander

1 ts Ground turmeric

2 Garlic cloves, crushed

2 tb Peanut oil

2 Red chillies, finely chopped

6 Spring onions, finely

- chopped

Oil for deep frying

Tamarind Chicken

Ingredients:

4 Chicken thighs

4 Chicken drumsticks

1/3 c Tamarind sauce

2 ts Ground coriander

1 ts Ground turmeric

2 Garlic cloves, crushed

2 tb Peanut oil

2 Red chillies, finely chopped

6 Spring onions, finely

- chopped

Oil for deep frying

Instructions:

1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking

1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking

Irish Beef in Guinness Recipe

Irish Beef in Guinness

Servings: 6

Ingredients:

2/3 lb Beef cubed

1 ts Minced parsley

1/2 c Flour seasoned with salt and

1/2 ts Thyme

-pepper

Salt and pepper to taste

OIl for frying

Beef broth or stock

2 Sliced onions

2 Bottles (12-oz each)

4 Minced cloves garlic

-guinness

3 Sliced carrots

Instructions:

Dip beef in flour and coat on all sides. Brown in oil, in batches and remove
to heat proof pot or casserole. Saute onions and garlic in same oil and add
to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough
beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes.
Lift meat, onions and carrots from pot to serving plate with slotted spoon.
Over high heat, reduce sauce to half the original volume. Pour sauce over meat
and serve.

Irish Stew [Ballymaloe] Recipe

Irish Stew [Ballymaloe]

Servings: 6

Ingredients:

3 lb Lamb neck chops

4 md Carrots

4 md Onions

1 tb Butter

Lamb fat or beef dripping 4

Potatoes

Salt and pepper 2 1/2

c Stock or water

1 tb Chopped parsley

1 tb Chopped chives

Instructions:

Directions: Shred some of the lamb fat and render it down in a heavy casserole.
Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the
excess fat is cut away. Bones need not be removed. Cut the carrots and onions
in quarters. Toss meat in fat until color changes, and repeat with onions and
carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently
until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease,
and reheat in another saucepan. Check seasoning. Then swirl in butter, chives,
parsley, and pour back over stew.

Italian Meatballs in Tomato Sauce Recipe

Italian Meatballs in Tomato Sauce

Servings: 5

Ingredients:

1 x -----------sauce------------

3/4 c Chopped onion

2 x Cloves garlic, minced

2 tb Olive oil

1/3 c Minced parsley

1 ts Dried basil, crumbled

28 oz Crushed tomatoes

6 oz Tomatoe paste

1/2 c Chicken stock

1/4 c Dry red wine

2 tb Sugar

2 tb Freshly grated romano

1/2 ts Salt

1/2 ts Oregano, crumbled

1 x ---------meatballs----------

2 ea Slices bread, soaked

1 lb Ground chuck

2 ea Large eggs, beaten lightly

1/2 c Freshly grated romano

1 ea Clove garlic, minced

3 tb Minced parsley

1 ts Dried oregano

1/2 ts Salt

1 x Ground black pepper

1/4 c Olive oil

Instructions:

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low
heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the
tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano,
and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a
bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the
parsley, the garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil over high
heat, turning them often. Transfer the meatballs to the sauce with a slotted
spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish
improves in flavour if it is cooled and chilled, covered, overnight or up to
2 days.

Linguine with White Clam Sauce Recipe

Linguine with White Clam Sauce

Servings: 4

Ingredients:

2 cn (6 1/2 Oz. ) Minced Clams,

1/2 ts Garlic Powder

Undrained 1/8

ts Pepper

1/2 c Chopped Onion

4 c Hot Cooked Linguine

2 tb Fresh Minced Parsley

2 tb Grated Parmesan

Instructions:

Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With
Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until
Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min.
Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated.
Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With
Parmesan Cheese & Serve Immediately.

Raw Fish Salad (Japanese Sashimi) Recipe

Raw Fish Salad (Japanese Sashimi)

Ingredients:

1 lb Bass (raw) or:

- Tuna (raw) or: other

- fish of your choice, fresh

- water or salt, bones and

- skin removed and slivered

1/2 c Gingerroot, fresh, chopped

-or: 1/4 c powdered ginger

1/2 c Horseradish, grated

1/2 c Mustard sauce or: 1/4 c

- mustard powder

Water, for mixing sauce

- ingredients

Bowl of very fresh salad

- greens, broken or cut into

- small pieces

Instructions:

In this popular dish, the Japanese enjoy eating their fish completely raw, cut
in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped
gingerroot, grated horseradish and mustard. We add dishes of very fresh greens,
turning the Sashimi into a salad. If your fish is very, very fresh, your dishes
colorful and attractively arranged, and if you accompany your first bite of
raw fish with a generous mouthful of crisp greens, you will probably be able
to overcome your prejudices and discover what the Japanese have known for centuries:
fish doesn't have to be cooked to taste good. INSTRUCTIONS: Set out the slivered
fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce,
tasting and testing as he does, and help himself to greens.

Okonomiyaki Recipe

Okonomiyaki Recipe

Servings: 4

Ingredients:

1 Sheet nori (8x7")

SAUCE

1/4 c Catsup

1-1/2 tb Worcestershire sauce

1/4 ts Dijon mustard

2 tb Sake

1 ts Tamari soy sauce

OKONOMIYAKI

2 Eggs

1 c White flour

1 c Water

2 tb Sake

1 pn Of salt

2 c Shredded cabbage (1 1/2"

-strips)

1/4 c Shredded carrot

4 Whole scallions, cut in 1/2

-lengthwise and into 1-inch

-strips

1/4 c Vegetable oil

1/2 c Cooked shrimp, cut in

-1/2-inch pieces

Instructions:

Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small
saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat
and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and
water and continue beating until you have a batter the consistency of pancake
batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions.
Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter.
Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot
skillet (like a pancake) making sure the vegetables are evenly distributed.
Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2
minutes, until lightly browned. Reduce the heat to low and cook, covered, for
another 5 minutes, occasionally turning and gently pressing the okono. with
a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in
a low oven while making the rest, or use 2 skillets and make 2 okono. at a time.
Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling
of nori. YIELDS 4 6-INCH OKONO. -- SERVES 4.

Quick Kimchi (Korean Mak Kimchi) Recipes

Quick Kimchi (Korean Mak Kimchi)

Servings: Makes 2 Jars
Ingredients:

1-1/2 lb Chinese turnip

1-1/2 lb Chinese cabbage

1 c Water

1/4 c Salt

4 lg Scallions

4 lg Cloves Garlic or 6 sm clove

2 tb Chopped fresh ginger

7 ts Cayenne pepper

Instructions:

1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the
leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip,
halve it lengthwise down the center and then slice thin across the grain. 2. Combine
the salt and water. Place the vegetables in a large pot. Pour the salted water
over the surface of the vegetables and cover the pot. Leave overnight. 3. The
next day, mince the scallions, garlic and ginger. Drain the vegetables, which
should be wilted and reserve the salty water. Season with the cayenne, scallion,
garlic and ginger. Mix the vegetables by hand, using rubber gloves if available.
Pack this mixture tightly into jars. Pour the salted water over the mixture so
that the liquid comes to within 1/2 inch of the top of the jar. 4. Keep at room
temperature for 2 or 3 days, then refrigerate. Makes about 2 jars of kimchi which
should be enough for a large dinner party.

Spinach (Korean Sigumchi Namul) Recipes

Spinach (Korean Sigumchi Namul)
Ingredients:

1 lb Fresh spinach

3 tb Soy sauce

2 tb Sesame oil

1 tb Sesame seeds

1 ea Clove garlic, crushed

1 tb Sugar

1 tb White vinegar

Dash pepper

Instructions:

1. Wash the spinach. Steam until just tender and still green. Strain and squeeze
out as much water as possible. Cut spinach very coarsely. 2. Combine the soy sauce,
sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.
Variation: Season the spinach with Chang (meat sauce for vegetables).

Hot Tamales - Chili gravy Recipes

HOT TAMALES - CHILI GRAVY

Servings: 1

Ingredients:

3 oz Dry red chiles (about 1

2 tb Bacon drippings

- dozen ancho or New Mexican 2

ts Cumin seeds; toasted and- chiles)

- ground

4 c Unsalted beef stock

1/2 ts Mexican oregano

1 lb Chili grind ground beef

1/2 ts Salt

1 md Onion; chopped fine

1 tb Masa harina

2 Garlic cloves; minced

Instructions:

Preheat the oven to 300 degrees. Break the stems off the chile pods and discard
the seeds. Place the pods in a single layer on a cookie sheet and roast them
for 5 minutes at 300 degrees. Watch carefully as they scorch easily. Break each
chile into several pieces and put them in a blender with the stock. Puree until
it is a thick smooth liquid. In a medium saucepan or skillet, brown the meat
with the onion and garlic. Drain the meat of excess fat and add the bacon drippings
for flavor. When melted, add the cumin oregano, salt and pureed chiles. Simmer
the mixture for about 1 hour, stirring occasionally until the meat is tender
and the liquid has thickened slightly. In a small bowl, mix the masa harina
with 2 tbsp. of the liquid and stir back into the gravy. Cook 5-10 minutes longer.
You can skip the meat if desired, and you can speed up the process by using
1/2 C chili powder instead of the chiles. If you use chili powder, reduce the
oregano and cumin by half.

Mexican Rice Recipes

Mexican Rice:

Servings: 6

Ingredients:

1 pt Dairy Sour Cream

Into strips (1 cn.)

1/2 lb Monterey Jack Cheese

3 c Cooked seasoned rice

4 oz Chopped green peppers, cut

1/2 c Parmesan cheese

Instructions:

1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan,
layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
Repeat layers and top with remaining cup of rice. Bake in moderate oven (350
degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl
meatballs and sauce. Continue baking for 5 minutes or until cheese melts.

Scalloped Oysters Recipes ,New Zealand recipes

Scalloped Oysters (Nz)

Servings: 4

Ingredients:

2 Dozen Oysters

1-1/2 c Fresh breadcrumbs

1/4 ts Salt

1/2 c Melted butter

1/2 c Rich milk

Instructions:

Method: 1. Mix together some of the crumbs, the salt and butter and add a little
pepper. 2. Sprinkle one third of the crumbs in a buttered baking dish and add
half the oysters. 3. Then add another third of the crumbs and the rest of the
oysters. 4. Add the milk to the oyster liquid and pour over the oysters. Cover
with the remainder of the crumbs and bake at 400 degrees until the oysters are
done (about 20-30 minutes). Serves 4

Whitebait Fritters (New Zealand ) Recipes

Whitebait Fritters (New Zealand)

Servings: 4

Ingredients:

4 oz Raw whitebait

2 Eggs

1 ts Salt

2 tb Fresh breadcrumbs

Instructions:

Whitefish are tiny 2 inch white fish which are the young of a fish of the smelt
family. They swim in large shoals and are netted around the New Zealand coastline.
The Maori name is Inanga. 1. Beat the eggs well and then mix in the other ingredients
until they are well blended. 2. Drop spoonfuls of the mixture into a pan with
a thin layer of hot butter. They should be fried like pancakes. 3. Serve hot
with lemon juice squeezed over the fritter. Serves 4

Singapore Spicy Noodles Recipes

Singapore Spicy Noodles

Servings: 4

Ingredients:

1 1/4 c ;Water

3/4 ts Garlic Powder W/Parsley

2 tb Ketchup

1/4 ts Red Pepper; Crushed

2 1/2 ts Brown Sugar; Packed

2 1/2 tb Chunky Peanut Butter

1 1/2 ts Cilantro; Chopped

1/4 c Green Onions; Sliced

1 ts Cornstarch

8 oz Linguine; Cooked & Drained

3/4 ts Seasoned Salt

1 c Red Cabbage; Shredded

Instructions:

In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch,
and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for
5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions.
Toss the sauce with the hot linguine and red cabbage. PRESENTATION: Garnish
with green onion curls. Serve with a marinated cucumber salad.

Philippine Pork Adobo Recipe

Philippine Pork Adobo
Ingredients:

1-1/4 lb Boneless pork shoulder,

-2-inch cubes

1 c Water

1/2 c White vinegar

2 tb Soy sauce

6 Garlic cloves, minced

1/4 ts Pepper

4 ts Vegetable oil

Instructions:

On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to
6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic,
and pepper and stir well to combine; bring to a boil over high heat. Reduce heat,
cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted
spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices,
stirring occasionally, until liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and
cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes.
Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Stuffed Frogs Recipes

Stuffed Frogs

Ingredients:

6 lg Edible frogs, skinned, whole

1 c Finely chopped pork

1/2 Head garlic, chopped fine

1/4 Vinegar

1 Heaping teaspoon brown sugar

Salt and pepper to taste

Instructions:

Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned
frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until
frogs are a golden brown.

Beef Stroganoff Recipe ..Russian Style

Russian Beef Stroganoff
Servings: 4
Ingredients:

l Lb. sirloin steak, cut in 1

/2 ea Chopped onion

-thin strips 1

ea Clove of garlic, minced

4 tb All-purpose flour

1 tb Tomato paste

1/2 ts Salt

1 ea 10 oz. can beef broth

4 tb Butter or margarine

1 c Sour cream

1 ea 3 oz. can sliced mushrooms,

Hot buttered noodles-drained
Instructions:

Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1
tbsp. butter in a skillet. Add mushrooms, onion and garlic; cook until onion
is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 tbsp.
butter to pan drippings; blend in 3 tbsp. flour. Add tomato paste. Stir in broth.
Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet.
Stir in sour cream; cook slowly until heated through. Do not boil. Serve over
hot buttered noodles. Makes 4-5 servings.

Russian Refresher Mix Recipes

Russian Refresher Mix
Servings: 1
Ingredients:

2 c Orange Drink Mix Powder

1 pk (3 oz) Lemonade Mix *

1 1/3 c Sugar

1 ts Cinnamon

1/2 ts Ground Cloves
Instructions:

* Lemonade Mix should be presweetened powder mix. Combine all ingredients in
a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher
Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups
of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to
1 cup hot water. Stir to dissolve. Makes 1 serving.

Singapore Curry Puffs Recipes -How to prepare

Singapore Curry Puffs

Ingredients:

1 c All-purpose flour

1 Egg

2/3 c Milk

2/3 c Cold water

5 tb Corn oil

1 Onion, chopped

8 oz Lean ground bbef

2 Carrots, grated

1 Parsnip, grated

2 ts Curry Powder

1 tb Tomato paste

2 ts Cornstarch

2/3 c Beef stock

1 Egg, beaten

Vegetable oil 4 deep frying

Carrot strip (opt)

Instructions:

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in
milk and beat well until smooth. Stir in cold water and beat well. Pour batter
into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour
a little batter into skillet, swirling skillet to spread batter evenly over
bottom to make a thin coating. Sook until underside is golden, then turn pancake
out of pan (do not cook other side). Repeat with remaining batter, adding more
oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan.
Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes,
stirring constantly. Add tomato paste and mix well. Blend cornstarch with a
little stock. Add remaining stock to ground beef mixture and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture
10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling
in a 2" horizontal lines across center to within 1-1/2" of side edges.
Fold these side edges over mixture and then fold remaining top and bottom edges
over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.
Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at
a time, 2-3 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.