home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
MMCHICK.ZIP
/
CHICKEN
Wrap
Text File
|
1990-05-08
|
27KB
|
574 lines
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken rolls amandine - microwave
Categories: Chicken
Servings: 2
4 ea Slices bacon
1/3 c Chopped fresh mushrooms
1/4 T Snipped chives
1/4 c Chopped almonds toasted
1/4 t Dried thyme,crushed
1 ea Whole chicken breast *
1 x Plain yogurt or sour cream
1 x Sliced almonds toasted
1 x Snipped shives
For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely
with waxed paper. Cook on 100% power(HIGH) about 4 minutes or till crisp.
Drain off fat,reserving 2 tablespoons drippings in the baking dish.
Add mushrooms and 1 tablespoon chives to reserved drippings in dish.
Cook, covered on high for 45 to 60 seconds or until tender. Stir in bacon,
1/4 cup(.25) almonds and thyme.
Skin, bone and cut chicken breast lengthwise in half. Place one chicken
piece, boned side up between two pieces of clear plastic wrap. Working from
center to edges pound lilghtly with meat mallet to form a rectangle about
1/8 in thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle
1 side of each chicken breast half with salt and pepper. Place about 2
tablespoons of filling on the seasoned side of each chicken piece. Roll up
jelly-roll style.
Place chicken rolls in a 9-in microwave safe pie plate.
Cook, uncovered, on high for 3 to 5 minutes or till chicken is done, giving
the pie plate a half turn and rearranging once during cooking.
If desired, serve chicken on yogurt or sour cream; sprinkle with almonds
and chives.. This recipe serves two. adding asparagus or broccoli as your
vegetable will provide added color to the dish.
Note: The chicken breast should be approximately = 1 pound
Note: the 3 ingredients with an x in the quantity are optional.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Salad Supreme
Categories: Salads Chicken
Servings: 4
1 c Mayo Or Salad Dressing
1/4 c Lime Juice
1 t Salt
1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey
11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves
3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted
Drain Mandarin Orange segments.
In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Marinated Ginger Chicken
Categories: Chicken
Servings: 4
1 ea 2 1/2-3 lb Frying Chicken
1/2 c Lemon juice
1/2 c Vegtable oil
1/4 c Imported Soy Sauce
1 t Grated Ginger Root OR
1 T Ground ginger
1 t Onion Salt
1/4 t Garlic Powder
NOTE: When making this recipe, it tastes much better if you find sources
---------------------------------------------------------------------------
Cut chicken in to serving parts if not already in that form.
Place chicken in shallow baking dish. In small bowl, combine remaining
ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight,
turning occasionally. Grill or broil as desired, basting frequently with
marinade. Refrigerate leftovers
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Breasts Florentine
Categories: Chicken
Servings: 6
2 lb Bonless Chicken Breasts
1/2 c Unbleached All-Purpose Flour
2 ea Large Eggs, Well Beaten
2/3 c Seasoned Dry Bread Crumbs
1/4 c Oil
1 ea Med. Clove Garlic Fine Chop
1/2 c Dry White Wine
1 ea Env. Golden Onion Soup Mix
1 1/2 c Water
2 T Finely Chopped Parsley
1/8 t Pepper
1 x Side Dishes *
* Side dishes to create a bed for the Chicken include Hot Cooked Rice
Piliaf or White Rice and/or Hot Cooked Spinach.
---------------------------------------------------------------------------
Dip chicken in flour, then eggs, then bread crumbs.
In large skillet, heat oil and cook chicken over medium heat until almost
done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to
reserved drippings, and cook over medium heat 5 minutes. Stir in golden
onion recipe soup mix thoroughly blended with water, bring to a boil.
Return chicken to skillet and simmer covered 10 minutes or until chicken is
done and sauce is slightly thickened. Stir in parsley and pepper. To
serve, arrange chicken over hot rice and spinach; garnish as desired.
MICROWAVE DIRECTIONS:
Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread
crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then
golden onion recipe soup mix, thoroughly blended with water and wine. Heat
uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring
occasionally, 7 minutes or until chicken is done and sauce is slightly
thickened. Stir in parsley and pepper. Let stand covered 5 minutes.
Serve as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Tex-Mex Bake
Categories: Beef
Servings: 6
2 c Crushed Corn Chips
1 ea Large Egg Beaten
2 T Water
1 ea Env. Onion Soup Mix
1 lb Lean Ground Beef
4 oz (1 Cn) Chopped Green Chilis*
3 oz (1 C) Monterey Jack Cheese**
8 oz (1 cn) Tomato Sauce
1 ea Med. Green Pepper, Chopped
* Green chilies should be drained.
** Cheese should be any mild cheese and should be shredded. Should = 1 C.
---------------------------------------------------------------------------
Preheat the oven to 350 degrees F.
Combine corn chips, egg, and water; press into 9-inch pie plate or
casserole. Bake 10 minutes.
Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
chilies, and 1/2 C cheese; evenly press into prepared crust. Top with
tomato sauce, then green pepper and bake 30 minutes. Top with remaining
cheese, then bake an additional 5 minutes or until cheese is melted and
beef is done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Curry
Categories: Chicken
Servings: 4
2 T Butter Or Margarine
1 lb Bonless Chicken Breasts *
1 ea Lge Tomato Coarsely Chopped
1 ea Env. Onion Soup Mix
2 t Curry Powder
1 c Water
1/2 c Plain Yougurt
2 c Hot Cooked Rice
2 c Hot Cooke Peas
* Chicken breasts should be cut into thin strips.
---------------------------------------------------------------------------
In large skillet, melt butter and brown chicken over medium heat. Stir in
tomatoe, then onion recipe soup mix and curry blended with water. Simmer
covered 15 minutes or until chicken is done. Stir in yougurt; het through
but do not boil. To serve, arrange chicken and sauce over hot rice and
peas. Serve, if desired, with flaked coconut, raisins, cashews, or
almonds.
MICROWAVE DIRECTIONS:
In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add
chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato,
then onion recipe soup mix and curry blended with water. Stir in yogurt;
heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve
as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Oven-Baked Buttermilk Chicken
Categories: Chicken
Servings: 4
1 ea Env. Golden Onion Soup Mix
1 c Unbleached All-purpose Flour
2 ea Large Eggs
1/2 c Buttermilk *
3 lb Chicken Cut into Serving Pcs
1/4 c Margarine or Butter, Melted
* Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2
cup; let stand 5 minutes.
---------------------------------------------------------------------------
Preheat oven to 425 degrees F.
Combine golden onion recipe soup mix with flour; set aside.
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then
flour mixture, coating well. Place in large shallow baking pan, on rack,
and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until
well done.
NOTE:
This is a great recipe for picnics or just eating on the patio.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken 'n' Vegetable Stir Fry
Categories: Chicken
Servings: 4
3 T Oil
1 lb Bonless Chicken Breasts *
1/2 c Broccoli Forets
2 oz Snow Peas (About 1/2 C)
1 ea Med Carrot Thinly Sliced
1/2 ea Med Red or Green Pepper **
1 ea Env Golden Onion Soup Mix
1 t Cornstarch
1/2 t Ground Ginger
1 1/2 c Water
2 t Imported Soy Sauce
1 t White or Rice Vinegar
1 x Hot Cooked Rice
* Chicken breasts should be cut into thin strips.
** Sweet pepper should be cut into thin strips.
---------------------------------------------------------------------------
In large skillet, heat oil and cook chicken with vegetables over medium-
high heat, stirring constantly. 10 minutes or until chicken is golden and
vegetables are crisp-tender. Thoroughly blend golden onion recipe soup
mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken
mixture. Bring to a boil, then simmer uncovered t minutes or until sauce
is thickened. Serve over hot rice and garnish, if desired, with sliced
green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS:
Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken,
uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove
chicken and drain. Add vegetables to casserole and heat uncovered 5
minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix,
cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened,
stirring once. Return chicken to casserole and heat 1 minute or until
heated through. Let stand covered 5 minutes. Serve and garnish as above.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Maque Choux
Categories: Chicken Creole
Servings: 4
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion, finely chopped
1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces
1 t Salt
1 t Sugar
1 x Black pepper
2 T Cooking oil
1 x Milk, if needed
Cut corn off cob, and then scrape ears with back of knife to
obtain milky pulp in a heavy iron pot, brown the chicken in
oil a few pieces at a time, until all sides are done. Add
corn, onions and the rest of the ingredients to the pot.
Stir mixture frequently while cooking over low flame for
30 minutes. If mixture is too dry, add a small amount of milk.
Will serve four.
From "Talk About Good" submitted by Mrs. Warren Butcher
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Orange Chicken
Categories: Chicken
Servings: 4
2 T Margarine, reduced calorie
2 t Margarine, reduced calorie
1 1/4 lb Chicken breast, skined, *
2 c Mushrooms, sliced
2 t Flour, all-purpose
2/3 c Water
1/4 c Orange juice, thawed frozen*
2 ea Chicken broth, instant pack*
1/2 c Scallions, thinly sliced
1 c Mandarin orange sections, *
* chicken breast boned and skinned
* orange juice, frozen thawed concentrate (no sugar added)
* 2 packets instant chicken broth and seasoning mix
* mandarin orange sections (canned, no sugar added) heated
-------------------------------------------------------------------------
In 10-inch skillet heat margarine until bubbly and hot; add chicken and
cook until browned on both sides. Remove from skittet and set aside.
In same skillet cook mushrooms over high heat, stirring occasionally,
until all liquid has evaporated; sprinkle mushrooms with flour and stir
quickly to combine. Gradually stir in water; add orange juice and broth
mix and, stirring constantly, bring to a boil. Reduce heat, add chicken,
and let simmer for about 3 minutes to allow flavors to blend; serve
sprinkled with scallions and topped with orange sections.
THE WEIGHT WATCHERS QUICK START PROGRAM COOKBOOK
Exchanges Per Serving
4 Protein 273 Calories
1 1/4 Vegetable 36g protein
1 Fat 6g fat
1 Fruit 18g carbohydrate
10 Calories Optional 616mg sodium
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Champagne Chicken
Categories: Poultry Main dish
Servings: 6
3 ea Chicken breast/boned/skinned
2 T Olive oil
2 T Butter
1/4 c Champagne (Brut or dry)
1/2 c Heavy cream
3 T Tarragon, fresh (1 T dry)
1 x Salt & freshly ground pepper
----------------------------OPTIONAL INGREDIENTS----------------------------
6 ea Prosciutto slices/paper thin
3 ea Shallots, finely chopped
1 T Butter or margarine
*** See instructions at end if using the optional ingredients.
Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a
large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
chicken and keep warm. Deglaze the pan with the champagne. Add the cream
to the pan. Add the tarragon and reduce the sauce for two minutes. Put the
chicken back into the pan and bring just to a simmer. Remove to serving
platter. Serve hot with fresh vegetables or over rice or pasta. (I serve
this over fettucini, or with a side dish of Fettucini Alfredo).
*** Cut chicken breasts in half only. Place each half between sheets of
waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute
shallots in butter until tender. Divide shallots equally between the
breast halves, spreading evenly over each. Place one slice of prosciutto
on each breast half, fold in half, and secure with toothpicks. Saute about
4 to 5 minutes on each side in the butter and olive oil listed in the
original ingredients. Chicken is done when it springs back when lightly
pressed with finger. Follow the balance of the instructions listed above
for the sauce.
Source: The original recipe came from "The Martha Culbertson Cook Booklet"
published by Culbertson Winery. The "additional ingredients" modification
is my own.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Maque Choux
Categories: Creole Chicken
Servings: 4
18 ea Young tender corn
1 ea Large spring chicken
1 ea Large onion, finely chopped
1/2 ea Bell pepper, chopped
1 ea Large tomato, small pieces
1 t Salt
1 t Sugar
1 x Black pepper
2 T Cooking oil
1 x Milk, if needed
Cut corn off cob, and then scrape ears with back of knife to
obtain milky pulp in a heavy iron pot, brown the chicken in
oil a few pieces at a time, until all sides are done. Add
corn, onions and the rest of the ingredients to the pot.
Stir mixture frequently while cooking over low flame for
30 minutes. If mixture is too dry, add a small amount of milk.
Will serve four.
From "Talk About Good" submitted by Mrs. Warren Butcher
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken Big Mamou on Pasta
Categories: Creole Chicken
Servings: 6
-----------------------------------PASTA-----------------------------------
6 qt Hot water
1/4 c Vegetable oil
3 T Salt
1 1/2 lb Fresh spaghetti (1 lb dry)
-------------------------------SEASONING MIX-------------------------------
2 t Dried thyme leaves
1 1/4 t Ground cayenne pepper
1 t White pepper
3/4 t Black pepper
1/2 t Dried sweet basil leaves
-----------------------------------SAUCE-----------------------------------
1 lb Unsalted butter plus
4 T Unsalted butter
1 c Onions, chopped very fine
4 ea Med. garlic cloves, peeled
2 t Minced garlic
3 1/4 c RICH chicken stock (see note
2 T Worcestershire sauce
1 T Tabasco sauce + 1 teaspoon
2 cn Tomato sauce (16 oz)
2 T Sugar
2 c Green onions,chopped vy fine
---------------------------CHICKEN SEASONING MIX---------------------------
1 1/2 T Salt
1 1/2 t White pepper
1 1/2 t Garlic powder
1 1/4 t Ground cayenne pepper
1 t Black pepper
1 t Cumin (optional)
1/2 t Dried sweet basil leaves
2 lb Boneless chicken (see notes)
NOTE: To make a Rich Chicken Stock strain the basic stock, then continue
simmering it until evaporation reduces the liquid by half. For example,
if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
strained basic stock.
dark meat, cut into 1/2-inch cubes.
Directions:
Place in the hot water, oil and salt in a large pot over high heat; and
cover and bring to a boil. When water reaches a rolling boil, add small
amounts of spaghetti at a time to the pot, breaking up oil patches as you
drop the spaghetti in. Return to boiling and cook to al dente stage, do
not over cook.(To test doneness of spaghetti, cut a strand in half near
the end of cooking time. When done, there should be only a speck of white
in the center, less than one-fourth the diameter of the strand.) Do not
overcook. During this cooking time, use a wooden or spaghetti spoon to
lift spaghetti out of the water by spoonfuls and shake strands back into
the boiling water. (It may be an old wives' tale, but this procedure
seems to enhance the spaghetti's texture.) Then immediately drain
spaghetti into a collander; stop cooking process by running cold water
over strands. (If you used dry spaghetti, first rinse with hot water to
wash off starch.) After the pasta has cooled thoroughly, about 2 to 3
minutes, pour a liberal amount of vegetable oil in your hands and toss
spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small
bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally. Add the minced garlic and seasoning mix; continue cooking
over medium heat until onions are dark brown, but not burned, about 8 to
10 minutes, stirring often. Add 2-1/2 cups of the stock, the
Worcestershire and Tabasco; bring to a fast simmer and cook about 8
minutes, stirring often. Stir in the tomato sauce and bring mixture to a
boil. Then stir in the sugar and 1 cup of the green onions; gently simmer
uncovered about 40 nminutes, stirring occasionally.
Heat the serving plates in a 250F oven.
Combine the ingredients of the chicken seasoning mix in a small bowl;
mix well. Sprinkle over the chicken, rubbing it in with your hands. In a
large skillet melt 1-1/2 sticks of the butter over medium heat. Add the
remaining 1 cup green onions and saute over high heat about 3 minutes.
Add the chicken and continue cooking 10 minutes, stirring frequently.
When the tomato sauce has simmered about 40 minutes, stir in the chicken
mixture and heat through.
To finish the dish, for each serving melt 2 tablespoons butter in a
large skillet over medium heat. Add one-sixth of the cooked spaghetti (a
bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of
remaining stock; heat throughly, stirring frequently. Remove from heat.
Roll spaghetti on a large fork and lift onto a heated serving plate.
Repeat process for remaining servings.
From Paul Prudhomme's Louisiana Kitchen
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Hot Barbecued Chicken
Categories: Creole Chicken
Servings: 4
1 ea Chicken (3 lb)
1 x Juice of 1-1/2 lemons
2 ea Cloves garlic, (see note)
1 T Fresh ground black pepper
2 T Ground cayenne pepper
1 T Paprika
2 T Melted butter
NOTE: the two cloves of garlic should be crushed with 1 tablespoon of
salt.
Split and butterfly the chicken by cutting down the backbone and opening
the chicken leaving the breast attached. Squeeze lemon juice over the
chicken. Mix together the garlic, peppers, and paprika, and add to the
melted butter. Pour over chicken. If possible, let the chicken sit
overnight, uncovered, in the refrigerator. Prepare the grill. Place the
chicken, breast side up, on the grill. Cover the grill and cook chicken
for 50 minutes or until done. Don't turn. If the skin is not crispy,
place the chicken under the broiler to crisp the skin and brown, watching
carefully so that it doesn't burn.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Blackened Chicken
Categories: Creole Chicken
Servings: 8
16 ea 3 oz skinless chicken breast
-------------------------------SEASONING MIX-------------------------------
2 T Salt
1 1/2 t Garlic powder
1 1/2 t Ground black pepper
1 t White pepper
1 t Onion powder
1 t Ground cumin
1/2 t Gound cayenne pepper
1/2 t Sweet paprika
-----------------------------OTHER INGREDIENTS-----------------------------
3/4 lb Melted unsalted butter
NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about
1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a
combination of these. Skin the leg-thigh pieces, then bone each piece
along the length of the two bones, leaving meat in one piece. Trim off
excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick.
Let the chicken come to room temperature before blackening. Thoroughly
combine the seasoning mix ingredients in a small bowl.
Heat a large cast-iron skillet over very high heat until it is extremely
hot and just short of the point at which you see white ash or a white spot
forming in the skillet bottom, about 8 minutes. (the time will vary
according to the intensity of the heat source.)
Heat the serving plates in a 250F oven.
Just before cooking each piece of chicken, dip it in the melted butter
so that both sides are well coated, then sprinkle each fillet evenly with
the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting
it in with your hands. (If you lay the fillet on a plate or other surface
to season it, be sure the surface is warm so the butter won't congeal and
stick to the surface instead of to the meat. Wipe the surface clean after
seasoning each fillet. Use any remaining seasoning mix in another
recipe.)
Immediately place the fillet skinned side down in the hot skillet,
making sure all meat folds are opened up and the meat is lying flat. Pour
about 1 teaspoon butter on the top of the fillet (be careful, as the
butter may flame up). If you cook more that 1 fillet at a time, place
each fillet in the skillet before buttering and seasoning another one.
Cook uncovered over the same high heat until the underside forms a
crust, about 2 minutes. (The time will vary according to the thickness of
the fillets and the heat of the skillet or fire; watch the meat and
you'll see a white line coming up the side as it cooks.) Turn the fillets
over and pour about 1 teaspoon more melted butter on top of each. Cook
just until meat is cooked through, about 2 minutes more. Serve the
chicken fillets crustier side up while piping hot.
Clean the skillet after cooking each batch and repeat the blackening
procedure with the remaining chicken fillets.
To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated
serving plate. If you use a large serving platter, do not stack the
fillets.
Paul Prudhomme warns, "Blackening should be done either outdoors or in a
commercial kitchen. The process creates an incredible amount of smoke
that will set off your own and your neighbors' smoke alarms. People with
really well-installed commercial hood vents at home have gotten away with
blackening in their own kitchens. They are privileged! Don't push your
luck."
From The Prudhomme Family Cookbook
-----------------------------------------------------------------------------