Post by carnation037 on Sept 26, 2002 12:26:51 GMT -6
I will be posting some ethnic recipes, (recipes from specific places around the world), to this section on the board and will be placing them in this sub category. If anyone else has ethnic recipes, I would appreciate them being posted here also.
I will also be reposting some recipes already in this chicken/turkey category into the different sub categories, so if you don't see yours listed where it was, it has been moved to the sub category. Thank you.
Take taco mix and add some bread cumbs to it. If you don't have bread crumbs, use two 2 packages of the taco seasoning. Roll chicken in the mix, and place in skillet with oil on med/high heat. Let chicken get brown, about 1 min or 2. Turn over, and brown the other side. Then add about 3 tbls of water and put a lid on the chicken. Turn down heat to about med and let steam for about 15 min.
Post by carnation037 on Sept 26, 2002 12:45:57 GMT -6
from marlaoh « Thread started on: 08/25/02 at 10:07am » <br>..... Sweet-and-sour-sauce is the base for this sauce. Look for it at your supermarket, or Asian market. Source: Better Homes and Gardens
Thai-Spiced Chicken and Pineapple Bites
2/3 cup bottled sweet-and-sour sauce 2 tablespoons snipped fresh basil 1 teaspoon Thai seasoning or five-spice powder 1/2 teaspoon bottled minced garlic 1 tablespoon margarine or butter, melted 1 tablespoon packed brown sugar 1/4 teaspoon curry powder 1 medium pineapple 4 medium skinless, boneless chicken breast halves (about 1 pound total)
1. For Thai sauce, combine sweet and sour sauce, basil, Thai seasoning or five-spice powder, and garlic in a small bowl. Transfer 1/4 cup of the sauce to another bowl to use for basting. Reserve remaining sauce until ready to serve. 2. For curry sauce, stir together margarine or butter, brown sugar, and curry powder, set aside. 3. Twist off leafy top of pineapple; discard. Cut off both ends, exposing the flesh. Halve pineapple lengthwise. Place each half, core side down, on a cutting board, and cut crosswise into six 3/4-inch-thick slices. Using a paring knife, remove center core from slices. Set pineapple aside. 4. Cut chicken into 1-inch pieces. Thread chicken onto four 8- or 10-inch skewers. Grill chicken on the rack of an uncovered grill directly over medium heat for 12 to 14 minutes or until chicken is tender and cooked through, turning and brushing once with the Thai basting sauce. 5. While chicken is grilling, arrange pineapple slices on the grill rack. Grill for 6 to 8 minutes or until heated through, turning once and brushing once or twice with the curry sauce. 6. Cut pineapple slices into wedges. Remove chicken from skewers. For each serving, stack one piece of chicken on a pineapple wedge; secure with a thingytail-size skewer or pick. Serve with reserved Thai sauce for dipping. Makes 8 servings. Make-Ahead Tip: Combine ingredients for Thai sauce and curry sauce, cut pineapple into slices, and thread chicken onto 8- or 10-inch skewers. Cover and store separately in refrigerator up to 1 day before the party.
Post by carnation037 on Sept 26, 2002 12:55:43 GMT -6
from marlaoh « Thread started on: 08/29/02 at 10:07am » <br>...
'Floribbean' Jerk Chicken With Fruit Salsa
4 bone-in chicken breast halves 1 bottle (12 ounces) Lawry’s® Caribbean Jerk Marinade with Papaya Juice Fruit Salsa 2 tablespoons Lawry’s® Caribbean Jerk Marinade with Papaya Juice 1 can (8 ounces) pineapple chunks, cut into 1/2-inch pieces, well drained 1/4 cup diced red onion(s) (1/4-inch pieces) 1 tablespoon chopped fresh cilantro 2 tablespoons diced red bell pepper(s) (1/4-inch pieces) 1 tablespoon minced fresh jalapeño chile(s)
0. In small bowl, mix all ingredients; set aside for flavors to blend. 1. Pierce chicken with fork. Place in large resealable plastic bag with 1 cup Caribbean Jerk Marinade; seal bag. Marinate in refrigerator for 1 hour. 2. Prepare Fruit Salsa; set aside. 3. Combine rub seasonings. Remove chicken from bag, discarding used marinade. Rub chicken with rub mixture; spray both sides of chicken with cooking spray. 4. Grill chicken, brushing often with remaining Marinade, until juices run clear when cut and no longer pink inside, about 15 to 20 minutes. 5. To serve, top chicken with Fruit Salsa. 6. Variation: Also great using about 1 1/2 pounds salmon fillets instead of chicken. Prepare as directed above, grilling skin side down for 10 to 14 minutes, until fish is opaque and begins to flake easily. Top with Fruit Salsa. Serves: 4
Post by carnation037 on Sept 26, 2002 12:59:58 GMT -6
from carnation037 « Thread started on: 09/08/02 at 5:43pm » <br>.....
Chicken Curry from Pakistan
1 large chopped or sliced onion vegetable or canola oil 3 tbsp. curry powder 1 bay leaf 1 pound fresh chopped tomatoes, (or one 14 1/2oz. can, diced) 8 pieces chicken, with or without skin 1 15oz. can tomato sauce 1 can of water, using the tomato sauce can 3 chopped garlic cloves 1 chicken bouillon cube Cayenne pepper to taste salt and pepper to taste
Saute the onions in the oil until translucent. Add the curry and bay leaf. Stir for about 30 seconds, until spices are mixed. Add the fresh tomatoes and chicken and cook for 3 - 5 minutes more. Add tomato sauce, water, garlic and the bouillon cube, and bring to a boil. Cover, reduce the heat and simmer for approximately 40 minutes. Uncover, and continue to cook another 40 minutes or until the sauce is somewhat thick. Serve over rice. Sprinkle with the Cayenne pepper and the salt and pepper. Makes 8 servings.
Post by carnation037 on Sept 26, 2002 13:03:53 GMT -6
from marlaoh « Thread started on: 09/10/02 at 08:11am » <br>.....
Potatoes with Santa Fe Chicken Topper
four 6 - 8 ounce baking potatoes Shortening, margarine, or butter (optional) 3/4 cup tomato sauce 1/2 cup salsa 1 cup cubed cooked chicken 1 8-ounce can whole kernel corn, drained 1/4 cup thinly sliced green onions 1/2 cup shredded Colby and Monterey Jack or Monterey Jack cheese with peppers (2 ounces)
1. Use a vegetable brush to thoroughly scrub baking potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, for moist skins, skip rubbing. Prick potatoes; wrap each in foil.) 2. Bake in a 425 degree F. oven for 40 to 60 minutes or until tender.* Roll each potato on a hard surface to loosen skin. Cut a crisscross in tops with a knife. Press in and up on ends. 3. Meanwhile, for topper, in a 1-quart saucepan combine tomato sauce and salsa; bring to boiling. In another saucepan combine chicken, corn, and green onions. Heat through. Spoon the chicken-corn mixture atop baked potatoes. Top with sauce and shredded cheese. Makes 4 main-dish servings. *Microwave directions for potatoes: Scrub baking potatoes. Pat dry and prick. Do not rub with shortening, margarine, or butter. On a microwave-safe plate arrange potatoes in a spoke fashion. Micro-cook, uncovered, on 100% power (high) for 14 to 17 minutes or until tender, rearranging and turning poetess once. Let stand for 5 minutes. Continue as directed.
Post by carnation037 on Sept 26, 2002 13:06:26 GMT -6
from marlaoh « Thread started on: 09/07/02 at 10:21am » <br>.....
Welsh Rarebit with Chicken
2 slices bacon 12 ounces skinless, boneless chicken breast halves 1 14-1/2-ounce can chicken broth 1 bay leaf 2 tablespoons margarine or butter 1 tablespoon cooking oil 3 tablespoons all-purpose flour 1/2 teaspoon seasoned salt 1/4 teaspoon dry mustard 2 cups milk 1-1/2 cups shredded sharp cheddar or American cheese 4 slices rye bread, toasted and halved diagonally 1 tomato, cut into wedges
1. In a large skillet cook bacon slices until crisp. Drain on paper towels. Break in half. Wipe grease from skillet. Rinse chicken; pat dry. Add chicken broth and bay leaf to skillet. Bring to boiling. Add chicken; reduce heat. Simmer, covered, for 10 to 12 minutes or until chicken is tender and no longer pink. Drain; cool 5 minutes. Chop chicken. Discard broth and bay leaf. 2. In a medium saucepan heat margarine or butter and oil. Stir in flour, seasoned salt, and mustard; add milk all at once. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted, but do not boil. Stir in chicken; heat through. 3. For each serving, spoon sauce over 2 toast triangles. Serve with tomato wedges and a bacon piece. Sprinkle with sliced green onion, if desired. Makes 4 servings.
Post by carnation037 on Sept 26, 2002 13:08:54 GMT -6
from marlaoh « Thread started on: 09/25/02 at 10:00am »<br>.....
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 2 teaspoons seasoning salt 6 slices bacon, cut in half 1/2 cup prepared mustard 1/2 cup honey 1/4 cup light corn syrup 1/4 cup mayonnaise 1 tablespoon dried onion flakes 1 tablespoon vegetable oil 1 cup sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tablespoons chopped fresh parsley
1 Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. 2 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. 3 In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later. 4 Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. 5 Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce. Makes 4 servings
1 Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink. 2 Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve. Makes 4 servings
Post by carnation037 on Sept 26, 2002 13:55:04 GMT -6
from marlaoh « Thread started on: 09/18/02 at 08:19am » <br>.....
1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry
1 In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2 In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Makes 4 servings
Post by carnation037 on Oct 24, 2002 20:18:35 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Oct 23rd, 2002, 6:11pm » <br>..........
Chinese Barbecued Chicken
4 boneless, skinless chicken breasts Marinade: 1 Cup dry red wine 1 Cup teryaki sauce 1/2 Cup water 1/4 Cup oyster flavored sauce (available in the ethnic food section of your local grocery store) 1 tsp. meat tenderizer 1/2 tsp. Italian seasoning 1 tsp Chinese Five Spice 1/2 Cup fresh minced onion 1 minced clove fresh garlic
Combine all ingredients to make the marinade in a medium bowl. Mix thoroughly and place chicken in a shallow pan, pour marinade over chicken. Poke chicken with fork or knife to get marinade to soak deep into it. Let chicken set in marinade for at least 2 hours to overnight. Drain marinade and grill on the barbecue flipping every 3 minutes until done, about 15 minutes.
Post by carnation037 on Nov 13, 2002 11:05:52 GMT -6
from marlaoh « Thread started on: Sep 30th, 2002, 07:58am » <br>..........
1/2 c. margarine, (1 stick) 1 medium chopped onion 1 bottle taco sauce 2 10 3/4oz. cans cream of chicken soup 1 cooked chicken, bones removed 1 large bag Doritos Chips 1 cup shredded Cheddar cheese
Saute onions in margarine. Add taco sauce and soup. Simmer for 5 minutes. In 9x13 dish, layer crushed Doritos, deboned chicken and sauce. Top with shredded cheddar cheese. Bake at 350º for 30 minutes. Makes 6 servings.
Post by carnation037 on Jan 11, 2003 11:09:56 GMT -6
from chief_cook or Sweetpea_mama this recipe is also posted under Amish, Mennonite, Pennsylvania Dutch Recipes « Thread started on: Dec 29th, 2002, 8:17pm » <br>.....
Pennsylvania Dutch Chicken Corn Soup
1 (4 lb.) chicken 4 qt. water 1 onion, finely chopped 1/2 C. celery 2 1/2 C. fresh or canned corn 2 hardboiled eggs, chopped Salt and pepper
Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil. Cut pieces of chicken and celery into bite-size pieces. Add to broth along with onion. Cook for 5 to 10 minutes. Five to 10 minutes before serving, add hardboiled egg and rivels. Make rivels by mixing 1 cup flour 1/4 cup milk and 1 egg together with a fork until the dough is the size of peas. Simmer for 5 minutes.
Post by carnation037 on Jan 11, 2003 11:10:47 GMT -6
from chief_cook or Sweetpea_mama this recipe is also posted under Amish, Mennonite, Pennsylvania Dutch Recipes « Thread started on: Dec 29th, 2002, 8:04pm » <br>.....
Amish Baked Chicken
1/2 C. flour 2 tsp. paprika 1 tsp. pepper 1/4 tsp. dry mustard 3 tsp. salt 1 cut-up broiler or young chicken 1/4 lb. butter
Preheat oven to 350ºF.<br>Mix the dry ingredients well in a plastic bag. Then coat the cut up chicken parts with the mixture. Melt the butter in a 13x9x2 inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
Post by carnation037 on Jan 17, 2003 22:08:10 GMT -6
Asian Turkey Salad
Dressing: 1/4 c. rice vinegar 1/4 c. vegetable broth 1 T. low-sodium soy sauce 2 tsp. minced peeled fresh ginger 2 tsp. lime juice 1 tsp. peanut oil 1 tsp. dark sesame oil 1/2 tsp. sugar 1 serrano chile 1 garlic clove
Salad: 4 c. thinly sliced napa (Chinese) cabbage 3 c. shredded cooked turkey 1 c. red bell pepper strips (about 1 small pepper) 1/2 c. thinly sliced red onion 1/2 c. chopped fresh cilantro 1/4 c. sliced green onions 1 T. dry-roasted peanuts, chopped
To prepare dressing: place first 10 ingredients in a blender, process until smooth. To prepare Salad: combine all ingredients in a large bowl; pour dressing over salad tossing to coat. Serve immediately. Makes 4 servings.
Post by carnation037 on Feb 11, 2003 20:11:37 GMT -6
from today's newsletter:
I thought this dish looked interesting and I will probably try it this week or the coming weekend. Fondly, Laurie
This is a Thai recipe. gai = chicken pad = stir-fried khing = ginger
This dish is chicken stir-fried in ginger. This is a simple, quick meal that could also be made with pork or beef, or even shrimp, or tofu marinated in a mixture of dark soy and fish sauce for flavor.
This is cooked in a hot wok with peanut oil at a smoking point. (You may cook at a cooler temperature. If you do use a lower temperature, then the garlic should be sauteed in the oil before the chicken is added, to bring out the flavor.)
You will need to work quickly because of the high temperatures, so it is strongly recommended that you have the ingredients all ready measured and set aside.
Ginger Chicken, "Gai Pad Khing"
3 tablespoons of peanut oil 1 tablespoon chopped garlic 1 cup chicken, cut into bite sized pieces 1 cup mushroom, sliced 3 tablespoons grated ginger 2 tablespoons fish sauce 2 tablespoons dark soy sauce 2 tablespoons oyster sauce a pinch of sugar 3 tablespoons chopped onion 2-3 Thai chile peppers 3 tablespoons scallion/green onion, cut into 1" pieces Thai pepper powder, or 1 cup of jalapeno peppers bulbs of 3/4 scallions, and cilantro/coriander leaves for garnish
Mix the fish sauce, soy and oyster sauce together. Bring the oil to the smoking point in a large wok. Add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).
Add the sauce and stir until it is a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.
The recipe for pork is identical. The recipe for beef should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marination to be added to the cooking.
Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice.
6 skinless chicken breasts 1/2 onion, chopped 1/3 cup green onions, chopped 1 teaspoon garlic, chopped 1/2 teaspoon thyme 1 1/2 teaspoons salt 1/4 cup honey 2 tablespoons lime juice 1/4 teaspoon nutmeg 1 teaspoon allspice 1 tablespoon red pepper flakes 1/2 teaspoon black pepper 1 teaspoon hot sauce 2 tablespoons soy sauce 1/4 cup vegetable oil
Trim the fat from the chicken breasts and then slice them crosswise into 3/4-inch sections and set them aside. In a medium-sized bowl, place all the other ingredients and mix well. Add the chicken to the marinade, cover and refrigerate for 2 hours. Remove the chicken from the marinade and place on a cookie sheet. Place into a preheated oven set to 450 degrees for 12 - 15 minutes. Serve hot or cool -- the heat is there either way. ;D
Cut chicken thighs into 1" chunks (having removed any skin).Combine in a bowl with the light soy sauce, cornflour and sesame oil.
Heat wok and add oil. When hot add the chicken. Stir fry for 5 minutes then remove the chicken and drain off the oil.Return the drained chicken to the wok and add all the other ingredients except the basil. Cook for 5 minutes, stirring occasionally.
When the chicken is cooked add the basil and stir well. Serve at once with plain rice and a salad or green vegetable.
Remove skin from chicken. Season with salt and pepper. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute onion and garlic in skillet. Add tomatoes, bay leaf and marjoram, simmer 10 minutes. Add corn and chicken, heat through, mix well with the sauce. 4 servings
1/4 cup butter, (1/2 stick) 2 medium onion -- chopped 3 stalks celery -- chopped 2 Tablespoons all-purpose flour 1 Tablespoon curry powder 1 cup cooked chicken -- diced 2 apples, peeled -- cored and chopped 8 cups chicken stock -- divided 1 bay leaf 1 cup light cream -- chilled
In a large saucepan, melt the butter over medium heat. Add the onions and celery. Saute the vegetables until the onions are golden brown and the celery is soft. Stir in the flour and curry powder. Cook for 5 minutes.
Place the mixture in a blender or food processor. Add the chicken, apples and 1 cup stock. Process until smooth. Return the mixture to the saucepan. Add the remaining 7 cups stock and the bay leaf. Increase the heat to high to bring ingredients to a boil.
When the soup begins to boil, remove it from the heat, discard the bay leaf, and refrigerate the soup for at least 1 hour. Before serving, stir in the chilled cream.
1, 6 count package chicken thighs, skin removed if desired 1/2 package sliced smoked sausage 1/2 bell pepper, chopped 5 stalks celery, chopped 3 large chopped white onions, (DO NOT use a food processor) 2 finely chopped garlic cloves 1/4 cup peanut oil 2 cups white rice (regular white rice. NOT instant rice) 2 1/2 cups water 1, 12 ounce container beer, warmed flour to coat chicken 1 1/2 teaspoons rosemary 1 teaspoon thyme a handful of chopped parsley (hard to put too much) salt to taste lots of cayenne pepper or to taste
Wash the chicken and placie skin side down on a plate. Coat the chicken with cayenne pepper until very red or to taste. Do not worry about getting it too hot, since this is most of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let set for about 15 minutes to soak it up.
Use a large heavy pan or cast iron when making this as the rice will probably stick and burn if you're not watchful. Mix the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc. Pour the flour mixture into a paper bag and place a couple of pieces of chicken at a time into the bag and shake to coat.
Heat the oil in the pan and fry the chicken until golden brown. The chicken does not have to be cooked completely at this point. Remove chicken and set aside. Place onions, celery, garlic and bell pepper into the pan, with more oil if necessary. Saute until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for another minute or two.
Add the sausage, chicken, and a little water and mix well with vegetables. Use a low heat. Cover and simmer for about 30 minutes, or until chicken is tender. Stir frequently, always scraping the bottom to keep things from burning. Break up chicken a bit with the spatula while cooking. The chicken will probably break up on its own as the dish cooks, but this just helps a bit.
When the chicken is done, add rice and stir for a couple minutes. Pour in the beer and the water. Stir for another minute or two. Taste and adjust the salt if necessary. Cover. Cook on a low heat until the rice is tender, about 30 minutes to an hour. Stir frequently, making sure to scrape the bottom of the pot.
1 whole chicken 2 large onions, cut in wedges 4 large carrots, cut in 1-inch pieces 1/2 bunch celery, cut in 1-inch chunks 3 large potatoes, cut in 1-inch chunks 1 to 2 teaspoons salt 1/2 to 1 teaspoon pepper 1 to 2 cups egg noodles
Place whole chicken in a large kettle and pour in a gallon or more water to cover well. Add onion wedges and bring to a boil. Boil chicken 1 hour or until tender and about to fall from the bone. Lift chicken from broth with tongs or large forks and cool. Reduce heat under broth. De-bone chicken, cutting into large chunks where necessary. Return chicken to broth and add carrots, celery and potatoes. Bring broth back to a boil, season to taste with salt and pepper and cook 1 hour or longer. About 20 minutes before serving, add noodles and boil until noodles are tender. Serves 10.
1 whole chicken breast, skinned, deboned and cut into 1/2 inch cubes 2 chicken thighs, skinned, deboned and cut into 1/2-inch cubes 6 oz. cashews 1/4 lb. broccoli 1/4 lb. snow pea pods 1/4 lb. mushrooms, cut into small pieces 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1 small onion, cut into small pieces 1 clove garlic, crushed 3 T. hoisin sauce 2 T. cornstarch, to be mixed with 3 T. water 3 T. peanut oil, to cook cashews & chicken 1 T. peanut oil, in which to cook vegetables; to add to oil after cooking chicken
Heat wok on medium-high heat. Pour oil around sides. Drop nuts into wok; stir fry until golden brown and remove from wok. Salt and pepper chicken to taste. Set wok heat on high. Stir-fry garlic in wok for five seconds, then add chicken and stir-fry until done, about six minutes. Remove chicken and place on place with nuts; set aside. Add remaining oil to wok; add vegetables and stir-fry until crisp and tender. Add hoisin sauce; return chicken and nuts to wok. Add cornstarch and water mixture; stir until thick and serve over rice.
2 tsp veg. oil 4 (4 oz.) skinned boned chicken 2/3 cup chicken broth 1/4 tsp salt 1/8 tsp crused red pepper 14 1/2 oz. Cajun style stewed tomatoes, undained, chopped 2 garlic cloves, crushed 1 (10 oz.) pkg. frozen okra 1 1/2 tblsp all purpose flour 2 tblsp water 1/4 tsp hot sauce 2 cups cooked long grain rice
HEAT oil in large non stick skillet over medium high heat until hot. Add chicken; cook 2 minutes on each side. Add broth, salt, pepper, tomatoes, and garlic; cover, reduce heat and simmer 8 minutes or until chicken is done. Add okra; simmer covered 3 minutes.
COMBINE flour and water in a small bowl, stirring with a whisk; add to skillet. Simmer, uncovered 2 minutes or until thick. Stir in hot sauce. Serve over rice.
Ingredients 2 tablespoons peanut oil 6 cloves garlic, minced 1 teaspoon grated fresh ginger 1 bunch green onions, chopped 1 teaspoon salt 1 pound boneless skinless chicken breasts, cut into strips 2 onions, thinly sliced 1 cup sliced cabbage 1 red bell pepper, thinly sliced 2 cups sugar snap peas 1 cup chicken broth 2 tablespoons soy sauce 2 tablespoons white sugar 2 tablespoons cornstarch
Directions 1 Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2 In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Makes 4 servings
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?
" A tropical delight. You will be asked to make this dish over and over again! "
Ingredients 1/4 cup lemon juice 1 (14 ounce) can sweetened condensed milk 1/3 cup milk 1/2 cup flaked coconut 1/8 teaspoon ground cardamom 6 very firm bananas, halved lengthwise 3 cups cornflakes cereal 6 pounds skinless, boneless chicken breast halves 3/4 cup butter, melted 1 kiwi, peeled and sliced for garnish
Directions 1 Preheat oven to 350 degrees F (175 degrees C).
2 In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
3 Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
4 Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Makes 6 to 8 servings
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?
It is the classic dish of the Carribean Islands, Jerk chicken. The key pepper for the seasoning paste are Scotch Bonets, one of the hottest peppers on the face of the earth, but adds greatly to the effectiveness of the recipe. It has been somewhat modified for the U.S.
The recipe is complex to make, but outstanding, and not really that hot. I think the key is the lime juice which blends and melds the flavors of the marinading.
Big Stone Lake Jerk Chicken
8 whole chicken legs Juice of 3 limes 1 Tbls kosher salt 14 scallions including greens, finely chopped 2 Scotch bonnet chilies, including seeds, finely chopped 1/3 cup red wine vinegar 3 Tbls soy sauce 1 1/2 Tbls hot pepper sauce (preferably Yellow Trinidad style)
1 chicken (whole or pieces) 16 oz shredded cheddar cheese 1/2 cup chopped onion 2 cans cream of chicken soup 8 oz sour cream 1 small can chopped green chilies 12 corn tortillas
Boil chicken and debone. Save 1-1/4 cups of broth.
Add chicken, chicken broth, onion, chicken soup, sour cream, and green chilies together in large bowl.
Butter a 9x12 pan. Cut each corn tortilla into three strips, place 1/2 of them on bottom of buttered pan, pour 1/2 of chicken mixture on top, pour 1/2 of cheese on top. Layer again with the second half of the tortillas, mixture and cheese.
Cover with foil and bake at 350 degrees for 30 minutes.
Pre-heat the oven to 350 degrees. Lightly oil a large casserole dish. Add the chicken pieces. Rub the skin with the oregano, salt and pepper. Peel and thinly slice the garlic. Top the chicken with the garlic and lemon juice. Place some of the spices between the skin and the meat. Allow the chicken to sit, covered, in the refrigerator for 1 hour. Drizzle the oil on the chicken and bake for 50-60 minutes (or until tender and lightly brown). Baste often. Serve warm.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!