|
Post by carnation037 on Jan 18, 2003 22:39:15 GMT -6
Rhubarb Orange Pie
1 pie shell (unbaked) 1 tablespoon of apricot jam 4 cups rhubarb (cut in 1" pieces) 1 1/2 cups sugar 1/3 cup flour 2 tablespoons butter 2 tablespoons orange juice
Preheat oven to 425°F.<br>Mix together rhubarb sugar and flour in bowl. Put pie shell in 9" pie plate. Spread apricot jam on bottom. Stir the rhubarb mixture that is in the bowl and then spoon into pie plate. Dot the top with butter. Drizzle with orange juice. Cover with top or lattice of pastry. Brush top with milk and sprinkle with sugar. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 30 - 40 minutes.
|
|
|
Post by carnation037 on Jan 18, 2003 22:38:39 GMT -6
Rhubarb Pie
3 cups diced rhubarb (about 1 inch) 1 unbaked pie shell 2 eggs 1 cup sugar 1 tablespoon melted butter 2 tablespoons flour
Preheat oven to 450°.<br>Put the diced rhubarb in an unbaked pie shell. Beat 2 eggs until fluffy the add the sugar, butter and flour. Pour this over the rhubarb and bake at 450 for 15 minutes. Reduce heat to 350° and bake for 30 minutes.
|
|
|
Post by carnation037 on Jan 22, 2003 23:15:12 GMT -6
Cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature.
Flaky Cream Cheese Pie Crust
This is my favorite pie crust. It took several years and more than 50 tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to a basic flaky pie crust - almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color. The addition of cream cheese makes it even easier to prepare because you never have to guess at how much water to add, and it gives it a flavor so delicious it is great to eat just by itself without filling! It is well worth purchasing or making pastry flour, as it will result in a more tender crust.
6 tablespoons unsalted butter, cold 1 cup plus 1 tablespoon pastry flour or 1 cup bleached all-purpose flour (dip and sweep method) 1/8 teaspoon salt 1/8 teaspoon baking powder 1/4 cup cream cheese, cold 1 tablespoon ice water 1-1/2 teaspoons cider vinegar
Food Processor Method: Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of peas; toss with a fork to see it better. Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag and for a double pie crust divide the mixture in half at this point. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate it for at least 45 minutes and preferably overnight.
|
|
|
Post by carnation037 on Jan 22, 2003 23:14:27 GMT -6
The Best All-American Apple Pie
Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a purer apple flavor, a juicy filling, and a crisp bottom crust. Make apple pie in the fall, at the height of the apple season, or whenever you have the yearning. If ever you want to sell your house, have an apple pie baking in the oven as prospective buyers come to visit. The aroma of apples, butter, and cinnamon emanating from the oven permeates the house like none other and makes anyone feel truly at home.
Flaky Cream Cheese Pie Crust (recipe below) 2-1/2 pounds baking apples (about 6 medium or 8 cups ), peeled, cored, and sliced 1/4-inch thick 1 tablespoon freshly squeezed lemon juice 1/4 cup light brown sugar, packed 1/4 cup granulated sugar 1/2 to 1-1/2 teaspoons ground cinnamon 1/4 teaspoon nutmeg, preferably freshly grated 1/4 teaspoon salt 2 tablespoons unsalted butter 1 tablespoon plus 1 teaspoon cornstarch
Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8-inch thick or less and 12 inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid. In a small saucepan (preferably nonstick), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared. Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.) Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle. Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking. Preheat the oven to 425 degrees at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices. Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning by covering them with a foil ring.
|
|
|
Post by carnation037 on Jan 22, 2003 23:41:10 GMT -6
Key Orange Pie
1 cup Heavy cream 1/4 cup Cold water 1 package Unflavored gelatin 6 ounces OrangeJuice concentrate frozen 8 ounces Cream cheese -- softened 3/4 cup Confectioners' sugar 2 teaspoons Vanilla extract 2 tablespoons Grand Marnier 9 To 10" graham cracker crust Orange slices for garnish
Put the cream into a small saucepan over high heat. Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so. Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.). Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended. Chill for 15 to 20 minutes; pour into the crust and chill until it firms up. Garnish with orange slices or whole raspberries, strawberries, or blackberries and serve. Makes 6 servings.
|
|
|
Post by carnation037 on Jan 22, 2003 23:41:51 GMT -6
Wisconsin Cranberry Pie
Pastry for double crust pie 3 cups Halved cranberries 1/2 cup Water 1 3/4 cups Sugar 5 tablespoons Flour 1/4 teaspoon Salt 1/2 teaspoon Almond extract 2 tablespoons Butter Prepare pastry for pie. In saucepan add cranberries and water and bring to the boiling point.Mix dry ingredients and slowly add to cranberry mixture. cook on low heat until mixture thickens. Remove from heat and add extract. Cool filling completely. Pour into 9 inch pastry lined pan. Dot with the butter. Add top crust as a lattice crust or as a whole top crust, crimping edges and pricking top in several places. Bake in 425 oven for 35 to 40 minutes or crust light golden. Serve room temperature or cold with ice cream or whipped cream. A no nonsense delicious cranberry pie.
|
|
|
Post by carnation037 on Jan 24, 2003 1:10:52 GMT -6
Bavarian Strawberry Cream
1 quart fresh strawberries 3/4 c. sugar 1 tbsp. unflavored gelatin 1/2 c. cold water 2 tsp. lemon juice 1 c. heavy cream, whipped
Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes. Heat gelatin water gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1 quart mold or serving dish. Chill until set. Carefully unmold and serve. Serves 6.
|
|
|
Post by carnation037 on Jan 24, 2003 1:11:26 GMT -6
Coffee Bread Pudding
4 tbsp. butter 1/3 c. sugar, plus extra for dusting 6 egg yolks 1 c. blanched and grated almonds 1/2 c. double strength black coffee 2/3 c. fine bread crumbs 6 stiffly beaten egg whites butter
Butter a 6 cup pudding mold and sprinkle on sides and bottom with sugar. Cream butter with the 1/3 c. sugar until light and fluffy. Gradually beat in egg yolks until well blended. Mix in the almonds. Soak bread crumbs in coffee, adding more if necessary until all coffee is absorbed. Turn into egg yolk mixture and mix thoroughly. Fold in stiffly beaten egg whites gently but thoroughly with a rubber spatula. Turn filling into mold. Cover and place in water bath that comes 2/3 up the sides of the mold. Steam at 350 for 1 hour or until knife inserted comes out clean.
|
|
|
Post by carnation037 on Jan 27, 2003 0:30:48 GMT -6
Don’t think of bread pudding simply as dessert—it’s perfect for breakfast or brunch, too. The fruit sauce topping turns an old-fashioned favorite into a nutritious breakfast treat.
Breakfast Bread Pudding
6 slices cinnamon-swirl bread or cinnamon-raisin bread Nonstick spray coating 11/2 cups fat-free milk 3/4 cup refrigerated or frozen egg product, thawed 3 tablespoons sugar 1 teaspoon vanilla 1/4 teaspoon ground nutmeg 1 51/2-ounce can apricot or peach nectar 2 teaspoons cornstarch
1. To dry bread, place slices in a single layer on a baking sheet. Bake in a 325 degree F oven for 10 minutes, turning once. Cool on a wire rack. Cut into 1/2-inch cubes (you should have 4 cups). 2. Spray six 6-ounce custard cups with nonstick coating. Divide the bread cubes among the cups. In a medium bowl use a rotary beater or wire whisk to beat together the milk, egg product, sugar, vanilla, and nutmeg. Pour the milk mixture evenly over the bread cubes. Lightly press cubes down with fork or back of a spoon. 3. Place the custard cups in a 13x9x2-inch baking pan. Place pan in oven. Carefully pour hottest tap water available into the baking pan around the custard cups to a depth of 1 inch. 4. Bake in a 325 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. Remove the cups from the baking pan. Let stand for 15 to 20 minutes. 5. Meanwhile, for sauce, in a small saucepan gradually stir nectar into cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce the heat. Cook and stir for 2 minutes more. 6. To serve, loosen edges of puddings with a knife. Invert into dessert dishes. Serve topped with about 1 tablespoon warm sauce. Makes 6 servings.
|
|
|
Post by carnation037 on Sept 1, 2004 0:20:18 GMT -6
marlaoh « Thread started on: Aug 30th, 2004, 10:02am » <br> " Ground turkey makes a great burger. It makes an even better one with feta cheese and kalamata olives. Serve these tasty treats with sun-ripened tomatoes and Greek-style pita. "
Feta Cheese Turkey Burgers 1 pound ground turkey 1 cup crumbled feta cheese 1/2 cup kalamata olives, pitted and sliced 2 teaspoons dried oregano ground black pepper to taste
Directions 1 Preheat the grill for medium high heat.
2 In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
3 Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
Makes 4 servings
|
|
|
Post by carnation037 on Sept 1, 2004 0:06:35 GMT -6
April B. « Thread started on: Aug 29th, 2004, 11:46am » <br> Spinach-Stuffed Turkey Loaf
Mix together: 1 lb. ground turkey 1/2 cup bread crumbs 1/2 cup milk 1 egg instant minced onion, garlic powder and pepper (to taste).
Put half the meat mixture into a baking dish or casserole, top with filling mixture:
10 oz. package chopped spinach 1 cup shredded or cubed cheddar 2 tbsp. parmesan cheese.
Top with the rest of the meat mix.
Bake at 350 for about an hour, maybe longer if using a deep casserole. Make sure the pink is gone from center. Serve with a sauce made of ketchup spiked with yellow mustard and brown sugar.
|
|
|
Post by carnation037 on Mar 21, 2004 13:39:25 GMT -6
from WhisperingPass « Thread started on: Feb 3rd, 2004, 7:45pm » <br> TURKEY BURGERS
1 pound ground turkey 1 small onion finely chopped 1 clove garlic finely chopped 1 egg 1 teaspoon salt 1/2 teaspoon each ground pepper, cumin, 2 tablespoons ketchup 2 tablespoons oyster sauce (optional, but nice) 6 kaiser rolls or burger buns in a large bowl combine all ingredients EXCEPT the OYSTER SAUCE. Mix up well. Form into 6 burger patties. Brush each burger with oyster sauce and barbecue, grill, or broil untill cooked through, about 5 minutes on each side. You do not want to have any pink showing on the meat. Place each on a bun and serve. MAKES 6 BURGERS
|
|
|
Post by carnation037 on Feb 8, 2003 19:20:41 GMT -6
Apple Meatballs + Sauce
These glazed meatballs are moist and flavorful. To keep this in the lower fat area, use ground turkey breast.
1/2 lb. lean turkey sausage 1/2 lb. lean ground turkey 1 cup fine dry bread crumbs 1 medium apple, shredded 1/2 cup chopped onion 1 egg, beaten 1/2 tsp. ground sage 1 tbsp. vegetable oil 1 jar (10-oz.) currant jelly 1/2 cup water
Preheat oven to 350. In a bowl combine turkey sausage, ground turkey, bread crumbs, sage, apple, egg and onion in a bowl. Mix well. Form into 24 meatballs. Place on a baking sheet and bake for 10 - 15 minutes. Then place in a 2 quart casserole dish. Combine the jelly with the water and pour over the meatballs. Cover and bake for oven for 30 to 35 minutes. Spoon sauce over meatballs before serving. Makes 6 servings.
|
|
|
Post by carnation037 on Feb 6, 2003 15:48:55 GMT -6
from marlaoh « Thread started on: 02/05/03 at 08:27am » <br>.....
Turkey Burgers
1 pound ground turkey 1 tsp. poultry seasoning 1 small apple, chopped 1 small onion, chopped 1 stalk celery chopped 1/4 cup mayonnaise 1/2 cup cranberry sauce Lettuce English Muffins
Method: Mix ground turkey, poultry seasoning, apple, onion, and celery together. For four 4 ounce burgers or 8 2 ounces burgers (the smaller size fits better on the English muffins). Grill burgers until internal temperature reaches 165 degrees, about 4-5 minutes on each size. In small bowl mix mayonnaise and cranberry sauce together. To serve, place burgers on English muffins, top with cranberry mixture and leaf of lettuce.
|
|
|
Post by carnation037 on Jan 5, 2003 20:19:42 GMT -6
This is also a good diabetic recipe.
Chicken Chili
1 lb. cooked, shredded chicken breast 1 14oz. can low salt stewed tomatoes, undrained 1 15 1/2oz. can pinto beans, rinsed and drained 3/4 c. mild picante sauce 2 softened, chopped chiles 2 tbsp. dried onion flakes 1/2 tsp. crushed red pepper 1 tsp. paprika 1 tsp. dried parsley 1 c. fresh or canned bean sprouts, drained and rinsed salt to taste
Combine the chicken, tomatoes, pinto beans, picante sauce, chiles, onion flakes, crushed pepper and paprika together in a large saucepan and bring to a boil. Reduce the heat, cover and let simmer for 5 minutes. Add the parsley and bean sprouts. Season to taste with salt. Makes 4 servings.
Nutritional info per serving: Calories: 352, Fat: 11.5g, Chol: 70.5mg, Sod: 689mg, Prot: 34.2g, Carb: 28.8g Diabetic exchanges: 3 Vegetable, 1 Bread, 4 Meat
|
|
|
Post by carnation037 on Jan 5, 2003 20:14:17 GMT -6
Grilled Greek Turkey Burgers
1 lb. ground turkey breast, or your choice of cuts 4 chopped black olives 1 tbsp. dried parsley 1 tsp. minced garlic 1/4 tsp. cinnamon 1/8 tsp. ground nutmeg 1/2 tsp. salt 1/4 tsp. ground black pepper 4 tbsp. non fat sour cream 4 pita breads 1 small diced cucumber 1/4 c. crumbled feta cheese toothpicks
Remove cooking grid from grill and spray with cooking spray. Prepare grill according to manufacturer's instructions. Use a medium bowl to mix the turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper. Shape into 4 burgers. Place on grill and cook 5 minutes per side, until meat is no long pink in center. Spread 1 tbsp. sour cream on each pita. Place cooked burger in the middle, on the bottom half of each pita and top evenly with cucumber cheese. Fold the sides towards the center, holding closed with a toothpick. Makes 4 servings.
|
|
|
Post by carnation037 on Dec 11, 2002 3:31:33 GMT -6
from marlaoh « Thread started on: Nov 12th, 2002, 07:41am » <br>..... Crispy brown on the bottom, light and soft on the top, these wonton dumplings are worth the effort.
Chicken Pot Stickers, (wonton dumplings)
1 1/2 pounds ground chicken 1/2 cup shredded green cabbage 1/3 cup chopped green onions (4 medium) 2 teaspoons chopped gingerroot 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 small red bell pepper, finely chopped (1/2 cup) 1 egg white 1 package (10 ounces) round wonton skins 2 cups chicken broth 4 teaspoons soy sauce
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture. Spray 12" skillet with cooking spray and heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce. Makes 16 servings of 3 pot stickers each serving. Prep: 55 min Cook: 40 min
|
|
|
Post by carnation037 on Sept 26, 2002 13:59:34 GMT -6
from marlaoh « Thread started on: 09/01/02 at 10:08am » <br> Feta Cheese Turkey Burgers
1 pound ground turkey 1 cup crumbled feta cheese 1/2 cup kalamata olives, pitted and sliced 2 teaspoons dried oregano ground black pepper to taste
1 Preheat the oven or the grill for medium high heat. 2 In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties. 3 Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through. Makes 4 servings
|
|
|
Post by carnation037 on Sept 26, 2002 12:35:36 GMT -6
I will be posting some loaf, burger or ground type chicken, turkey, any type of foul recipes to this section on the board and will be placing them in this sub category. If anyone else has any loaf, burger or ground type 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.
|
|
|
Post by carnation037 on Mar 21, 2004 17:58:52 GMT -6
from daw25 New Member « Thread started on: Apr 1st, 2003, 03:20am » <br> I am an Italian/PA Dutch American...I learned lots in both kitchens. Love, eat well, and Love.
These are the waffles that I make for a Chicken or Turkey dinner.
WAFFLE and PANCAKE BATTER
1 cup sour cream, (may substitute 1 cup whole ...milk + 1/4 cup (2ounces) white vinegar) 3/4 level teaspoon baking soda 1 cup flour 1/4 teaspoon salt 1 egg, separated and white set aside 1 tablespoon melted butter beat the egg white stiff
Thoroughly mix ingredients in order given. Preheat waffle iron to medium/high. Pour or spoon batter in center of iron.... allowing it's flow to cover approx 3/4 of the surface. Cook 3 to 4 minutes....or until steaming stops. Serves 4....more or less.
Can be reheated in toaster or Microwave For PANCAKES: Use buttermilk or whole milk, Without the vinegar. Refrigerate or freeze any leftover Waffles.... separating the sections for individual servings. Leftovers good served with butter and jelly.
Any questions or requests for recipes....please feel free to email me at daw25@psu.edu Dave
(This recipe is also posted under "Amish, Mennonite, and PA Dutch Recipes" Moderator copied this recipe to here for convenience.) .
|
|
|
Post by carnation037 on Mar 21, 2004 13:58:44 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:01pm » <br> CHICKEN/TURKEY TERIYAKI MARINADE
1/4 cup soy sauce 1/4 cup sherry or apple juice 1 tablespoon finely chopped fresh ginger root 2 teaspoons brown sugar 1 large garlic clove crushed and diced fine Combine all marinade ingredients, stirring well to dissolve sugar. Pour over turkey or chicken and marinate in the fridge for 2 hours minimum or over night. makes 1/2 cup
|
|
|
Post by carnation037 on Mar 21, 2004 13:57:19 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:08pm » <br> CHICKEN/TURKEY LEMON WINE MARINADE
3/4 cup dry white wine 1/4 cup oil 1 tablespoon lemon juice 1 large clove garlic minced 2 teaspoons dried oregano 1/4 teaspoon EACH dried rosemary, salt, pepper
Combine all marinade ingredients, stirring well to dissolve sugar. Pour over your turkey or chicken. Marinate in the fridge for min. of 2 hours or as long as over night. Makes 1 cup marinade NOTE: IF YOU DO NOT CARE FOR THE TASTE OF THE WINE IN A GLASS DO NOT USE IT IN A MARINADE.SO USE A NICE WINE YOU LIKE FOR A PLEASING FLAVOUR IN THE END COOKED PRODUCT.
|
|
|
Post by carnation037 on Mar 21, 2004 13:55:04 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:12pm » <br> CHICKEN/TURKEY THAI MARINADE
1/2 cup peanut butter 1/2 cup water 3 tablespoons soy sauce 3 tablespoons lemon juice 2 tablespoons brown sugar 2 tablespoons green onions chopped few drops tabasco Combine all marinade ingredients and mix well to dissolve sugar. Pour over your Chicken/Turkey and marinate in the fridge 2 hours to overnight.
|
|
|
Post by carnation037 on Mar 14, 2003 10:07:39 GMT -6
Please place any sauces, marinades, toppings, dips or accompaniments for poultry here. Thank you.
|
|
|
Post by carnation037 on Mar 21, 2004 16:09:57 GMT -6
from marlaoh God
« Thread started on: Jun 25th, 2003, 09:18am » <br> Canned coconut milk should become almost a staple in your house if you love spicy, tangy food. Mixed with curry and chili, the coconut makes this chicken an Oriental treat. Serve it with curried rice with raisins, followed by chilled oranges with orange sherbet and mint.This recipe is from "Readers Digest."
Grilled Thai Chicken
3 cloves garlic, minced 1 small onion, chopped 1 cup coconut milk 1/2 cup chopped fresh coriander 1/4 cup soy sauce 2 tbsp. chopped fresh ginger 1 tsp. black pepper 1 tsp. Dijon mustard 1/2 tsp. mild curry powder 4 medium boneless chicken breasts 1/2 cup chopped green onions
1.In a blender, combine garlic, onion, coconut milk, coriander, soy sauce, ginger, black pepper, Dijon mustard, and curry powder.
2. Remove one-fourth of the marinade and set aside for basting.
3. In a shallow baking dish, combine the chicken breasts and the marinade. Sprinkle with green onions and marinade in the refrigerator for at least 15 minutes ( longer if possible)
4. Place chicken on pre-heated grill and cook, basting with reserved marinade, 10 to 15 minutes or until cooked through. Makes 4 servings.
|
|
|
Post by carnation037 on Mar 21, 2004 13:55:38 GMT -6
from WhisperingPass Full Member « Thread started on: Feb 2nd, 2004, 12:12pm » <br> CHICKEN/TURKEY THAI MARINADE
1/2 cup peanut butter 1/2 cup water 3 tablespoons soy sauce 3 tablespoons lemon juice 2 tablespoons brown sugar 2 tablespoons green onions chopped few drops tabasco Combine all marinade ingredients and mix well to dissolve sugar. Pour over your Chicken/Turkey and marinate in the fridge 2 hours to overnight.
|
|
|
Post by carnation037 on Feb 21, 2003 9:41:20 GMT -6
from april « Reply #15 on: Feb 20th, 2003, 10:18am » <br>.....
Diabetic - Argentine Corn Chicken
1 Broilier-fryer chicken,(about 2 1/2 lbs) cut-up Pepper to taste 1 tb Virgin olive oil 2 cloves Garlic, minced 2 Tomatoes 1 Bay leaf 1/4 ts Leaf marjoram 1 c Frozen whole-kernel corn, thawed
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
Nutritional information per serving: CAL: 246; CHO: 75mg; CAR: 18g; PRO: 27g SOD: 138mg; FAT: 10g; Diabetic exchange: 3 LOW/FAT MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE
|
|
|
Post by carnation037 on Feb 21, 2003 9:18:30 GMT -6
from april « Reply #205 on: Feb 20th, 2003, 3:52pm » <br>.....
Category: Chicken Country: China
Spicy Hot Chicken with Basil
1 pound chicken thigh meat 2 tsps light soy sauce 2 tsps cornflour 1 tsp sesame oil 1 1/2 tbsps oil 2 tbsps coarsely chopped garlic 2 tsps chilli bean sauce 2 tsps hoisin sauce 2 tsps oyster sauce 1 tsp dark soy sauce 1 tsp sugar large handful fresh basil leaves
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.
|
|
|
Post by carnation037 on Feb 21, 2003 9:17:39 GMT -6
from chief_cook or Sweetpea_mama God « Reply #204 on: Feb 19th, 2003, 7:57pm » <br>.....
Russian Chicken
4 boneless, skinnless chicken breast halves 1 jar sauerkraut (32 oz) 5 c cabbage, chopped (1/2 large head) 1 can canned tomatoes (pureed or stewed) (about 12 oz)
Place all ingredients in crockpot and cook on low all day. Makes 8 servings.
Nutritional information: 115 calories, 1 g fat, 16 g protein, 12 g carbohydrates, 34 g cholesterol, 965 mg sodium, 5 g fiber.
|
|
|
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.
|
|