home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
COOKING
/
QB_MPOUL.ZIP
/
MAINPOUL.QBF
Wrap
Text File
|
1990-12-07
|
281KB
|
7,667 lines
-Begin Recipe Export-
Title: Turkey Scaloppine with Artichoke Sauce
Keywords: MPoul, Turkey, Artichokes
Source: MAINPOUL.ZIP
4 - turkey scaloppine (thinly sliced turkey breast)
Flour
1 - jar marinated artichoke hearts
Salt and black pepper to taste
Drain the liquid from the artichoke hearts into a skillet
large enough to hold the turkey slices. Heat over a medium
high heat.
Coat the turkey slices with flour and shake off excess. Add
turkey slices to the skillet. (Cook in batches, if necessary to
avoid crowding. )Brown, lightly, flip and brown on remaining side
(no more than 2 minutes on each side).
Chop artichoke hearts into small pieces. Remove turkey from
skillet to warm serving plates.
Add artichoke hearts to skillet along with salt and black
pepper. Heat through. Add 1/2 cup dry white wine or vermouth to
the skillet. Boil over high heat, stirring until the liquid is
reduced to 2 to 3 TbspServe over turkey. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Pot Pie
Keywords: MPoul, Turkey, Casseroles
Source: MAINPOUL.ZIP
2 - cups cooked turkey, cut in chunks or shredded
1 - 16 oz pkg frozen mixed vegetables, thawed
1 - Tbsp powdered instant chicken bouillon
2 1/2 - cups milk
1/3 - cup flour
1 - Tbsp parsley
1 1/2 - cups biscuit mix
Preheat oven to 350 degrees. In a saucepan, mix powered bouillon
and 2 cups milk. Pour the rest of the milk into a small bowl and
add flour. Stir until smooth. Add this to saucepan of bouillon and
milk. Heat mixture on medium high heat until it boils. Cook and
stir for about a minute or two.
Stir in frozen vegetables, turkey and parsley. Pour into six 1 to
2 pint baking dishes. Set dishes in baking pan. Now follow
directions for the biscuit mix to make 6 biscuits. Cover the top
of each turkey mixture with a 1 1/2 tablespoon of the biscuit
mix.
Place in oven and bake for 15 to 20 minutes or until brown on
top. Remove from heat and serve. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Corn Bread Dressing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
(For stuffing a 10 to 12 pound turkey)
3 - cups crumbled corn bread
1 - cup bread crumbs
2 - cups chicken broth
3 - stalks celery, finely chopped
1 - large onion, finely chopped
Fresh ground black pepper
1 - tsp sage or poultry seasoning
Combine all ingredients in a mixing bowl. Mix well. Turn into
and oiled baking dish. Bake @ 350 degrees for 45 minutes or use
as a stuffing in the turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Wayside Inn Roast Turkey
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
Preheat oven to moderate (325 degrees). Rub inside of a ready
to cook 12 pound turkey with: 1 teaspoon salt and 1/4 teaspoon
pepper. Stuff body and neck cavities with:Wayside Stuffing. Truss
legs and wings close to body. Rub skin with:1/2 cup butter and
sprinkle with:1 teaspoon salt and a little pepper. Place breast
up in a shallow roasting pan and arrange:2 slices bacon over the
breast.
To roasting pan add: 2 cups water, 1 onion stuck with 3 cloves,
1 stalk celery, 2 carrots, 2 bay leaves, 5 strips parsley and 1/2
teaspoon thyme.
Cook turkey in the moderate oven for 10 to 20 minutes per
pound (3 1/2 to 4 hours) or until it is a rich, even brown, basting
every 30 minutes with drippings in pan.
Place turkey on a large heated platter and serve with giblet
gravy.
GIBLET GRAVY
While turkey is cooking, simmer: the turkey giblets, neck and
wing tips in 1 quart water for 2 hours. When turkey is arranged
on serving platter, strain liquid in roasting pan and let fat
rise to surface. Return 6 tablespoons fat to baking pan. Stir in:
6 tablespoons flour and cook for 5 minutes, stirring in all the
brown bits from the bottom and sides of pan. Stir in: 3 cups
combined stock from giblets and liquid from roasting pan
(degreased) and cook, stirring, until gravy is thickened and
smooth. Add the chopped giblets.
WAYSIDE STUFFING
In a skillet melt: 1/2 cup butter. Add: 2 onions, chopped, 2
stalks celery, chopped and cook over low heat for 10 minutes.
Add: 1 cup finely diced ham, 1 cup finely diced cooked chicken
meat, 1/2 cup Wayside country sausage and cook for 5 minutes,
stirring occasionally.
Pour mixture over: 6 cups corn bread crumbs in a large mixing
bowl. Add 4 eggs, lightly beaten, 1 teaspoon crumbled sage, 1/4
teaspoon pepper, 1/4 teaspoon thyme, 1/4 teaspoon mace, 1/4
teaspoon marjoram an 1 teaspoon salt. Mix lightly and stir in:
1/2 cup chicken stock to moisten.
-End Recipe Export-
-Begin Recipe Export-
Title: Wayside Country Sausage
Keywords: MPoul, Stuffing, Breakfast, Sausage
Source: MAINPOUL.ZIP
This excellent country sausage is good fried for breakfast or
for the stuffing in your Thanksgiving turkey.
Pork shoulder
Salt
Pepper
Dry mustard
Thyme
Sage
Trim the excess fat from: 1 pound pork shoulder. Grind the pork
through the fine blade of a meat grinder. Combine the ground pork
with: 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/4
teaspoon dry mustard and 1 teaspoon crumbled sage.
Shape into patties and pan fry or broil, slowly, for about 15
minutes or until well browned on both sides. Makes about 1 pound.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Saute
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - lb turkey tenderloins, cut into 1" cubes
1 0 garlic clove, minced
2 - Tbsp butter or margarine
3 - cups frozen mixed vegetables
3/4 - lb Velveeta Pasteurized Process Cheese Spread, cubed
4 - cups hot cooked rice
1/3 - cup coarsely chopped pecans
In a large skillet, cook turkey and garlic in butter or
margarine over a low heat for 5 minutes, stirring occasionally.
Stir in vegetables; continue cooking for 10 to 15 minutes or
until vegetables are tender, stirring occasionally. Add cheese;
stir until melted. Serve over cooked rice. Top with pecans. Makes
4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Balls
Keywords: MPoul, Turkey, Appetizers/poultry
Source: MAINPOUL.ZIP
1 - lb ground turkey
1/2 - cup finely chopped onion
2 - tsp minced garlic
3 - Tbsp Parmesan cheese
1/2 - cup plain bread crumbs
1 - Tbsp olive oil
3 - Tbsp tomato juice
1/4 - tsp black pepper
1/4 - tsp salt
1/4 - cup chopped parsley
1 - tsp Italian seasoning
Vegetable oil spray
Combine all ingredients but the vegetable oil spray in a mixing
bowl and mix well. Form into 18 balls and place on a baking sheet
sprayed with vegetable oil spray. Lightly spray the turkey balls
with vegetable oil spray. Bake for 15 minutes in a preheated 450
degree oven. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Granada Turkey Empanada
Keywords: MPoul, Turkey, Mexican
Source: MAINPOUL.ZIP
1 - lb ground turkey
1 - clove garlic, minced
1 - cup onion, chopped
1/2 - green bell pepper, chopped
2 - cups fresh tomato, chopped
1 - Tbsp dried parsley
1 - tsp dried cilantro
1 - tsp cumin
1/2 - tsp oregano
1/2 - tsp red pepper flakes
1/8 - tsp black pepper
1 - 15 oz pkg refrigerated pie crusts
1 - egg white, beaten
Preheat oven to 400 degrees. In a large skillet, over medium
heat, saute turkey, garlic, onion and green bell pepper until
turkey is no longer pink in color, onions are transparent and
green bell peppers are tender-crisp.
Stir in tomatoes, parsley, cilantro, cumin, red pepper flakes
and black pepper. Stirring, occasionally, cook over medium heat
about 15 minutes or until liquid is reduced.
Spray cookie sheet with non stick vegetable oil. Unfold, one
pie crust in the center of the cookie sheet. Carefully, spread
one half the meat mixture to within 1" of one ha; f of pie crust.
Brush exposed 1" of pie crust with egg white. Encase meat by
folding other half of pie crust over meat mixture. Using a fork,
press edges of crust together. Pierce top of crust to make vent
holes, allowing steam to escape.
Repeat steps with remaining ingredients and pie crust. Bake
for 20 to 25 minutes or until pastry is golden brown. To serve,
cut each empanada into 4 wedges. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Loaf with Spinach
Keywords: MPoul, Turkey, Meatloaf
Source: MAINPOUL.ZIP
FOR THE MEAT MIXTURE:
1 - lb turkey breast meat, cut into 1" cubes and frozen for 45
minutes
1 - cup onions, peeled and diced
1 - large carrot, peeled and sliced
1/4 - cup plain bread crumbs
4 - egg whites
1/4 - tsp salt
1/4 - tsp cayenne pepper
1 - tsp paprika
1/2 - tsp thyme
FOR THE FILLING:
1 - 10 1/2 oz pkg frozen chopped spinach, cooked and drained
2 - egg whites
2 - Tbsp Parmesan cheese
1/4 - tsp salt
1/4 - tsp black pepper
Vegetable oil spray
Place the turkey, onions and carrot in the bowl of a food
processor fitted with the steel blade and puree. Combine with the
remaining meat ingredients in a bowl. Mix well.
Combine the filling ingredients (but not the vegetable spray)
and mix well.
Spray a baking sheet with vegetable oil spray. Place half the
meat on the sheet and form a rectangle 8 x 4". Make a long mound
in the center with the spinach and then cover with the remaining
meat, smooth the edges. Bake for 1 hour in a preheated 375 degree
oven and then serve hot, warm or chilled.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Tamale Pie
Keywords: MPoul, Turkey, Mexican, Casseroles
Source: MAINPOUL.ZIP
1 1/2 - cups cornmeal
2 - tsp salt
4 - cups boiling water
2 - Tbsp butter
1 - cup chopped onion
2 - cloves garlic, minced
1/2 - cup chopped green bell pepper
2 - Tbsp vegetable oil
2 1/2 - lb ground turkey, cooked (about 5 cups)
2 - Tbsp chili powder
1 - tsp cumin
Fresh ground black pepper to taste
1 - 12 oz can Italian stewed tomatoes
3/4 - cup corn kernels
1/3 - cup cut up black olives
Add cornmeal and salt to boiling water in a saucepan. Stir
constantly over medium heat until smooth and thickened. Remove
from heat and stir in butter. Spoon half the cornmeal into a
greased 2 quart shallow casserole. Keep the remaining cornmeal
covered.
In a skillet, saute the onions, garlic and green bell pepper
in vegetable oil until lightly browned. Add the remaining
ingredients and mix well, breaking up the tomatoes with a fork.
Heat a few minutes. Turn into casserole over the cornmeal and
smooth the top with the back of a spoon. Spoon the remaining
cornmeal on top and spread out evenly with a rubber spatula.
Bake about 1 hour in a preheated 350 degree oven until corn
bread topping is firm.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Dressing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
1 - lb pork sausage
1 - pkg corn bread dressing mix
1 - pkg plain dressing mix
3 - eggs
Cream sherry to moisten dressing
Salt and black pepper
1/2 - Tbsp oregano
1/2 - Tbsp marjoram
1 - cup mushrooms
1 - box wild rice
1/3 - cup parsley
2 - small onions, diced
2 - small bell peppers, diced
4 - stalks celery, chopped fine
Brown meat and vegetables. Reduce heat and simmer. Cool. Mix in
dry ingredients. Add eggs. Mix in sherry until dressing mix is
moist. Stuff turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Seasoned Turkey Patties
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - 1 1/4 lb pkg fresh ground turkey
1/3 - cup fine dry bread crumbs
1/2 - cup chopped onion
1 - egg
1 1/4 - tsp Worcestershire sauce
1/2 to 3/4 - tsp poultry seasoning
1/2 - tsp EACH:garlic salt and seasoned salt
Mix all ingredients. Form into 4 to 5 patties, each 1/2" thick.
Broil or grill in preheated 550 degree oven - broiler or over
hot coals, 4" from heat, about 4 minutes on each side, until meat
springs back when touched and is no longer pink. Brush with butter
or broth while cooking. Makes 4 to 5 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Chili Macaroni
Keywords: MPoul, Turkey, Chili, Pasta
Source: MAINPOUL.ZIP
1 - l 1/4 lb pkg fresh ground turkey
2 - Tbsp cooking oil
1 - medium onion chopped
1 - cup chopped green pepper or celery
2 1/2 - cups chicken broth
1 - 7 oz pkg uncooked elbow macaroni
1 - 15 oz can tomato sauce
2 - Tbsp vinegar
1 1/2 - tsp sugar
1 - tsp EACH:chili powder and garlic salt
6 - Tbsp, divided, grated Parmesan cheese
1 1/2 - Tbsp snipped parsley
Heat oil in Dutch oven over medium high heat. Saute turkey,
onion and green pepper until meat is no longer pink; drain,
reserving juices. Set aside. Return juices to pan, add broth.
Bring to a boil. Add macaroni and simmer 10 minutes, stirring
often, until broth is almost absorbed. Stir in all remaining
ingredients, excepting 2 tablespoons Parmesan cheese and parsley.
Simmer 10 minutes. Transfer to serving dish and sprinkle with
remaining Parmesan cheese and parsley. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Tetrazzini
Keywords: MPoul, Turkey, Pasta
Source: MAINPOUL.ZIP
8 - oz uncooked linguine, broken into quarters
1/4 - cup butter or margarine
1/4 - cup flour
1 - tsp salt
1/4 - tsp white pepper
1 - 10 3/4 oz can chicken broth
1 - 5. 33 oz can evaporated milk
1/2 - cup dry white wine
1/2 - lb fresh mushrooms, sliced
3 - cups diced cooked turkey
1/2 - cup Parmesan cheese
Cook linguine according to package directions. Drain. Set aside.
In electric skillet, melt butter with heat control set at 225 degrees.
Blend in flour, salt and pepper until smooth. Stir in chicken broth,
evaporated milk and wine. Cook, stirring constantly, until thickened. Add
mushrooms, turkey and cooked linguine. Combine thoroughly. Sprinkle with
cheese. Run heat control down until light goes out (simmer point). Cover
and simmer 20 minutes. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Hash
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - 10 3/4 oz can condensed cream of chicken or mushroom soup
1/4 - cup dry sherry (or milk)
2 - cups diced cooked turkey
1 - 4 oz can sliced mushrooms, drained
1 to 2 - tsp dried chopped fine herbs - chives, chervil and or
parsley
Salt and pepper
Heat soup, sherry or milk and mushrooms over medium heat, stirring
until sauce is smooth and barely simmering. Stir in turkey. Heat
through and season to taste. If the hash is too thick, thin with a
little milk. Good with cornbread or biscuits. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Stuffed Turkey Roll-Up
Keywords: MPoul, Turkey, Microwave
Source: MAINPOUL.ZIP
6 - oz fresh snap peas, cleaned (about 1 1/3 cups)
1 - Tbsp water
1 - beaten egg
1 - cup herb-seasoned stuffing mix
1 - medium carrot, shredded
2 - Tbsp butter or margarine, melted
4 - turkey breast tenderloin steaks (about 1 lb)
1/2 - 12 oz jar (2/3 cup) turkey gravy
2 - tsp snipped parsley
1/4 to 1/2 - tsp finely shredded lemon peel
In a 8 x 8 x 2" microwave safe baking dish, combine snap peas and
water. Cover with vented microwave safe plastic wrap. Cook on 100 %
power (high) 2 to 3 minutes or until almost tender; drain snap peas
and set aside.
In a small mixing bowl, combine egg, stuffing mix, carrot and butter.
To assemble rolls, lay turkey steaks flat. Place 1/4 of snap peas on
top of each turkey steak toward one end. Place 1/4 cup stuffing mixture
on top of peas on each steak. Carefully, fold the empty end of each
turkey steak over the stuffing; fasten with a wooden toothpick. Place
in same baking dish used for peas. Cover with vented plastic wrap.
Cook on high 6 to 8 minutes or until turkey is tender and no longer
pink, giving dish a half turn and arranging rolls after 4 minutes.
In a 2 cup glass measure, combine gravy, parsley and lemon peel. Cook,
uncovered, on high 2 to 3 minutes or until heated through, stirring
once. Transfer roll up steaks to platter, spoon gravy over them. Makes
4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Drumsticks on the Grill
Keywords: MPoul, Turkey, Grill
Source: MAINPOUL.ZIP
4 - turkey drumsticks(about 4 pounds)
1/4 - cup butter
1/3 - cup vegetable oil
1/3 - cup sherry
1/3 - cup soy sauce
1 - clove garlic, minced
1/4 - cup chopped chives
1/4 - cup chopped parsley
1/2 - tsp salt
1/4 - tsp pepper
Melt butter and add remaining ingredients. Pour marinade over
turkey drumsticks and place in refrigerator. Marinate for at
least 8 hours, turning several times. When ready to grill,
divide marinade into 4 equal portions, about 1/4 cup each.
Wrap each drumstick and 1/4 cup marinade in heavy duty
aluminum foil, dull side out. Place on charcoal grill 6 to 8"
from hot coals and grill, turning occasionally for 1 hour.
Remove foil and continue cooking and turning for an additional
30 to 40 minutes. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Turkey en Brochette
Keywords: MPoul, Turkey, Grill
Source: MAINPOUL.ZIP
4 - turkey tenderloin steaks(about 1 pound)
1/3 - cup chili sauce
2 - Tbsp lemon juice
1 - Tbsp sugar
2 - bay leaves
8 - medium cherry tomatoes
8 - medium mushrooms
1 - large seeded green pepper, cut into eighths
2 - small peeled, quartered onions
1 - medium zucchini, cut into 1/2"slices
2 - Tbsp vegetable oil
Cut turkey steaks into 2" cubes and place in bowl. Combine chili
sauce, lemon juice, sugar and bay leaves. Pour over turkey cubes.
Refrigerate at least 4 hours or overnight. Stir to coat several
times during marinating. Thread turkey on skewers, alternating
with tomatoes, mushrooms, green pepper, onion and zucchini. Brush
lightly with oil. Grill over hot coals 6" from heat source,
turning occasionally, about 10 to 15 minutes. Brush with reserved
marinade while turning. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Micro-Grill Turkey Breast
Keywords: MPoul, Turkey, Microwave, Grill
Source: MAINPOUL.ZIP
Thaw turkey breast. Calculate microwave cooking time at 5 minutes
per pound. Rub with oil and place skin side down in a glass baking
dish. Cover with vented plastic wrap. Rotating dish midway through
cooking, microwave on high for half the calculated cooking time.
Meanwhile, light charcoal in outdoor grill. Turn turkey skin side
up. Cover again. Rotating dish midway through cooking, microwave for
remaining half of calculated cooking time. Immediately, transfer to
grill. Turning several times, grill until meat thermometer registers
170 degrees in the thickest part of breast. Makes 2 to 3 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Gingered Snow Peas and Turkey
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
3/4 - lb turkey breast slices
4 - Tbsp sherry or vermouth
2 - Tbsp soy sauce
1 - Tbsp sesame oil
1 - tsp minced fresh ginger root
1 - garlic clove, minced
1 1/2 - Tbsp cornstarch
4 - oz fresh mushrooms, sliced
2/3 - cup thinly sliced onion
1/2 - lb fresh snow peas, stems and strings removed
1 - 11 oz can mandarin orange sections, drained
Slice turkey into 1/4" strips. Place in a 2 quart round
casserole. Combine sherry, soy sauce, sesame oil, ginger, garlic and
cornstarch. Stir into turkey. Add mushrooms and onion; stir. Cover
and stirring midway through cooking, microwave on high 6 minutes.
Stir in snow peas and oranges; cover again. Microwave on high 1 1/2
minutes or until peas are bright green and oranges are heated
thorough. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Microwave Chow Mein for Two
Keywords: MPoul, Turkey, Chinese
Source: MAINPOUL.ZIP
8 - oz turkey breast tenderloin, cut into bite size pieces
1 - Tbsp soy sauce
2 - tsp cornstarch
1 - rib celery, sliced 1/2" thick diagonally
1/2 - cup fresh bean sprouts
1/4 - cup thinly sliced onion
2 - oz fresh mushrooms, about 4 medium, sliced
Chow mein noodles or cooked rice
Place turkey in 1 quart casserole. Stir in soy sauce and
cornstarch, coating each piece of meat. Add celery, bean sprouts,
onion and mushrooms; cover with lid. Stirring, midway through
cooking, microwave on high 5 to 6 minutes. Let stand 2 minutes
before serving over chow mein noodles or rice. Makes 2 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Country Bread Sausage Stuffing for Turkey
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
1 - lb sausage, like Bob Evans, Jimmy Dean, etc.
1 - medium chopped onion
1/4 - cup chopped celery
1 - tsp salt
1/2 - tsp pepper
1 - tsp dried basil
1/2 - tsp oregano
10 - cups DRY day old white bread cubes
2 - Tbsp minced fresh or dried parsley
Chicken broth or bouillon
Cook sausage in skillet, breaking up with a fork as it cooks,
until all pink color is gone. Pour off and discard all but 1/2
cup of accumulated liquid. Add celery and onion to sausage in
skillet. Cook onion, stir in salt, pepper, basil and oregano. Place
bread cubes in large bowl. Add sausage mixture, parsley and enough
chicken broth to moisten . Mix together gently. Will stuff one 12
to 14 lb turkey. Bake excess in ungreased casserole @ 350 degrees
for 30 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Tetrazzini
Keywords: MPoul, Turkey, Pasta
Source: MAINPOUL.ZIP
16 - oz frozen egg noodles
2 - cups cooked turkey, diced
2 - oz pimento, chopped
10 - oz pkg (2 1/2 cups) frozen peas and carrots
1 - 10 oz can cream of mushroom soup
1/2 - cup milk
1 - cup water
3 - cups shredded Cheddar cheese
Cook noodles in boiling water for 20 minutes. Drain. While
noodles cook, combine soup, milk, water and cheese in medium
saucepan. Heat to boiling point, stirring frequently, to prevent
scorching. Combine noodles, turkey, pimento and peas and carrots
in large mixing bowl. Pour cheese sauce over sauce over
ingredients and mix. Place noodle mixture into 9 x 13" baking
dish. Bake @ 375 degrees for 30 minutes. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Turkey (Oven Bag)
Keywords: MPoul, Turkey, Bag
Source: MAINPOUL.ZIP
1 - Tbsp flour
8 - lb whole turkey, unstuffed
melted butter or margarine
salt
pepper
paprika
1 - small onion, sliced
1/2 - cup chopped celery
1 - carrot, quartered
Preheat oven to 350 degrees. Shake flour in large size (14 X 20")
cooking bag and place in 12 X 8 X 2 baking dish. Rinse turkey; pat
dry. Brush entire surface with butter; sprinkle with seasonings.
Spread onion and celery in bottom of bag; place turkey in bag and
surround with carrots. Close bag with nylon tie; make 6 half-inch
slits in top. Bake 2 to 2 1/2 hours or until meat thermometer
reads 185 degrees. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Asparagus Turkey Divan (Microwave)
Keywords: MPoul, Turkey, Microwave
Source: MAINPOUL.ZIP
3/4 - lb fresh asparagus
3 - cups cooked rice
2 - cups cooked turkey meat, cubed
1 - Tbsp slivered almonds, toasted
SAUCE:
3/4 - cup milk
3/4 - cup chicken or turkey broth
3 - Tbsp flour
1/2 - tsp salt
1/8 - tsp dry mustard
3 - Tbsp butter
2 - Tbsp brandy (optional)
Snap off ends of asparagus. Whisk milk, broth, flour and salt
together. Add butter. Heat in microwave on high, stirring at one
minute intervals until sauce has thickened (4 - 6 minutes). Add
brandy (optional) and turkey.
To assemble, place rice in bottom of two quart casserole dish.
Spoon turkey over rice. Lay asparagus spears over turkey. Pour
sauce over all. Cover and microwave 8 minutes on high, turning dish
1/4 turn at two minute intervals. Sprinkle toasted almonds across
asparagus and serve. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Mesquite Grilled Cajun Turkey
Keywords: MPoul, Turkey, Cajun, Grill
Source: MAINPOUL.ZIP
3 - lb Butterball boneless breast of turkey, thawed
1/4 - tsp cayenne
1/4 - tsp anise seed
1/4 - tsp ground cloves
1/4 - tsp ground allspice
1 - bay leaf, crushed
Oil
1 - Tbsp onion flakes
1 - Tbsp garlic powder
1/2 - tsp thyme leaves
Prepare grill for indirect method using mesquite chips or coals.
Brush turkey with oil. Combine remaining ingredients and sprinkle
over turkey. Place turkey on grill. Cover grill and cook according
to package directions. Wrap in foil and let stand 10 to 15 minutes.
Remove netting from turkey and slice turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Divan
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
Turkey slices
8 - oz ricotta cheese
2 - cloves garlic
1/4 - cup chopped fresh parsley
Fresh asparagus spears
Combine all except turkey and asparagus in blender. Coat a slice
of turkey with 2 Tbsp ricotta mixture. Roll the turkey around 2
spears of asparagus. Freeze, if desired. To cook, bake in 350 degree
oven in a covered dish for 30 minutes or until heated. Or heat in
microwave.
-End Recipe Export-
-Begin Recipe Export-
Title: Classic Roast Turkey
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - 12 to 14 lb fresh or frozen ready to stuff turkey
1 - Tbsp vegetable oil
Fresh thyme sprigs or fresh herb sprigs of choice, optional
Heat oven to 325 degrees. Remove giblets and neck from turkey;
set aside for use in gravy, if desired. Rinse turkey under cold
running water; drain well; pat dry with paper towels. Stuff neck
and body cavities loosely with stuffing(see note); close both
cavities with skewers and string. Tie legs together; tuck wings
under body. Place turkey, breast side up on rack in oven roasting
pan. Roast 30 minutes; brush with oil. Continue roasting 2 1/2 to
3 hours longer until breast is crisp and golden and juices run
clear when thigh is pierced with fork, or until meat thermometer
reads 180 degrees. Baste occasionally with pan drippings during
roasting. Remove turkey from pan to serving platter; reserve
drippings in pan for gravy, if desired. Let turkey stand 10 to
15 minutes before carving. To serve:Make gravy during standing
time. Garnish turkey with thyme or fresh herb sprigs, if desired.
Makes 12 to 14 servings. Place any remaining stuffing in small
baking dish; cover with foil. Thirty minutes before end of turkey
roasting time, place covered dish of stuffing in oven. Remove
from oven after 45 minutes. Serve with turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Basic Bread Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
18 - slices bread, 10 cups cubed or 5 cups crumbs(1 pound loaf)
1 - cup flavoring ingredients(see note)
1 - cup finely chopped onion
1 - cup chopped celery
4 - tsp dried leaf herbs
3/4 - cup(1 1/2 sticks) butter or margarine, softened
1/2 to 3/4 - cup cooking liquid
Uncooked turkey skin or raw, lean bacon slices
Dry bread slices by standing on edge around inside of an 8 quart
roasting pan, overlapping as little as possible. Bake @ 325 degrees
about 30 minutes. Turn and rearrange slices several times to dry
evenly. If using bread cubes, spread in a single layer on a baking
sheet and follow same procedure.
Tear slices into small pieces in pan. Add flavoring ingredients,
onion, celery and herbs. Toss until well combined. Add butter. Mix or
knead bread mixture until butter is absorbed. Add enough cooking
liquid to moisten stuffing. Makes 10 cups.
Pack mixture in a buttered, oven-proof baking pan, smoothing top.
Cover with pieces of turkey skin or a layer of bacon strips. Bake @
350 to 375 degrees until skin or bacon is crisp and a knife or
toothpick inserted into center of stuffing comes out clean, about
30 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Basic Rice Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
3 1/2 - cups chopped or sliced vegetables, fruit, meat
3/4 - cup(1 1/2 sticks) unsalted butter or margarine
6 - cups cooked rice
2/3 - cup chopped nuts or seeds
2/3 - cup broth or dry white wine
4 - tsp dried leaf herbs or 2 tsp ground spices
Uncooked turkey skin or raw, lean bacon slices
Cook vegetables in skillet with butter over medium heat until
tender, 7 to 9 minutes, stirring often. Stir in rice, nuts or seeds,
broth or wine and herbs or spices. Toss gently until moistened.
Bake as above.
-End Recipe Export-
-Begin Recipe Export-
Title: Nutty Wild Rice Sausage Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
1 1/4 - cup uncooked wild rice
1 1/4 - cup uncooked long-grain rice
1 - 16 oz package bulk sausage
2 - Tbsp butter or margarine
4 - large ribs celery, sliced, about 3 cups
5 - oz medium sized fresh mushrooms, sliced, about 1 1/2 cups
1 - large onion, diced, about 1 cup
Salt and fresh ground black pepper, to taste
1 - cup chopped walnuts, toasted(see note)
Prepare wild rice and long-grain rice according to package
directions; toss together in large bowl; set aside. In 12"
skillet over high heat, cook sausage, stirring frequently
until well browned. With slotted spoon, remove sausage to
bowl with rice. Add butter to drippings remaining in skillet;
melt over medium heat. Add celery, mushrooms, onion and salt
and pepper; cook 10 minutes, stirring occasionally until
vegetables are tender. Remove from heat; add vegetable mixture
to rice mixture in bowl along with walnuts; toss well to mix.
Makes 12 to 14 cups, just, enough to stuff 12 to 14 pound turkey.
Note:To toast walnuts; In dry small skillet over very low
heat, toast walnuts 3 to 5 minutes, stirring frequently until
golden brown. Cool before adding to stuffing.
-End Recipe Export-
-Begin Recipe Export-
Title: Down Home Cornbread Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
1 - 18 to 19 oz package cornbread mix
1 - 16 oz can whole kernel corn
1/2 - cup butter or margarine
2 - medium size onions, diced, about 1 1/2 cups
2 - medium size red bell peppers, diced, about 2 cups
2 - medium size green bell peppers, diced, about 2 cups
2 - tsp dried sage leaves
2 - tsp salt
1/2 - tsp freshly ground black pepper
Diced cooked turkey neck and giblet meat, optional
1 - large egg
3/4 - cup buttermilk or milk
Prepare cornbread mix according to package directions, adding
drained corn to batter before baking. Cool corn bread on wire
rack 30 minutes; crumble into large bowl; set aside. You should
have 9 cups. In 10" skillet over medium heat, melt butter; add
onions and red and green peppers; cook about 10 minutes, stirring
occasionally until vegetables are tender. Remove from heat; add
vegetable mixture to cornbread in bowl, along with sage(see note)
salt, pepper and diced neck and giblet meat, if using. In small
bowl, beat together egg and buttermilk; toss with stuffing
mixture. Makes 12 cups, enough to stuff 12 to 14 pound turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Mushroom Bacon Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
6 - slices bacon
1/4 - cup butter or margarine
1 - lb medium sized mushrooms, quartered, about 5 cups
3 - medium size ribs celery, sliced, about 1 3/4 cups
1 - large onion, diced, about 1 cup
1/2 - tsp dried sage leaves
1/4 - tsp dried marjoram leaves
Salt and freshly ground black pepper, to taste
20 - slices firm textured white bread, cubed, about 12 cups
1 - egg, lightly beaten
In 12" skillet over medium heat, cook bacon until golden; remove
to paper towels to drain. Crumble bacon into large bowl; set aside.
Pour off all but 1/4 cup bacon drippings from skillet; add butter
to skillet; melt over medium heat. Add mushrooms, celery, onion, sage,
marjoram and pepper; cook 10 minutes, stirring occasionally until
vegetables are tender. Remove from heat; add vegetable mixture to
bacon in bowl. Add bread cubes; toss well to mix. Pour egg over
stuffing; toss to blend. Makes 12 to 14 cups, enough to stuff 12 to
14 pound turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Old World Walnut Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
1 - cup butter or margarine
4 - medium size ribs celery, chopped, about 2 cups
4 - medium size onions, chopped, about 1 1/2 cups
6 - slices rye bread, cut into 1/2" cubes, about 6 cups
6 - slices pumpernickel bread, cut into 1/2" cubes, about 6 cups
1 - 8 oz can walnuts, chopped and toasted(see note)
1/2 - cup chopped fresh parsley
1 1/2 - tsp salt
1 1/2 - tsp dried thyme leaves
1/2 - tsp freshly ground black pepper
2 - large eggs
In 10" skillet over medium heat, melt butter; add celery and
onions; cook about 10 minutes, stirring occasionally until
tender. In large bowl combine vegetables with rye and pumpernickel
bread cubes, walnuts, parsley, salt, thyme and pepper; toss well to
mix. In small bowl, beat together eggs and 1/2 cup water; toss with
stuffing. Place lightly into neck and body cavities, Makes about 14
cups, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts:
In dry small skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool before adding
to stuffing.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Breast Florentine
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - 3 lb turkey breast portion
5 - slices bacon
1/2 - cup chopped onion
3 - tsp all-purpose flour
1/2 - tsp dried tarragon, crushed
1 1/2 - cup milk
1 - 10 oz package frozen chopped spinach, cooked and well drained
1 - 2 1/2 oz jar sliced mushrooms, drained
Butter or margarine, melted
1/3 - cup shredded American cheese
Bone turkey breast. Butterfly turkey by splitting lengthwise about
halfway through; spread meat open. At the V formed by the cut, make
2 more lengthwise slits perpendicular to the right and left of
the V; spread meat open. Place turkey between plastic wrap. Pound to
1/2" thickness. (Turkey should measure about 11 x 8". )Cut up 2
slices bacon. Cook cut-up bacon just until done; drain, reserving
drippings. Cook onion in drippings until tender. Blend in flour,
tarragon and dash pepper. Add milk. Cook and stir until thickened
and bubbly. Remove from heat. Combine 1/2 cup sauce, cooked bacon,
spinach and mushrooms. Cover and chill remaining sauce. Place
turkey, skin side down; top with spinach mixture. Roll up. Secure
with string. Place on rack in baking pan. Brush turkey with butter.
Bake, loosely covered with foil, in a 350 degree oven 1 1/2 hours.
Uncover; remove string. Lay remaining bacon slices over turkey.
Bake 30 minutes or until internal temperature is 180 degrees.
Meanwhile, stir cheese into remaining sauce; heat through. Serve
sauce with turkey. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Breast with Egg Noodle Stuffing
Keywords: MPoul, Turkey, Pasta
Source: MAINPOUL.ZIP
8 - oz fine egg noodles(about 4 cups)
1 - Tbsp salt
3 - qts. boiling water
1 - frozen turkey breast(about 5 lbs), thawed
1/4 - cup butter
3/4 - cup chopped onion
3/4 - cup celery
1/3 - cup chopped parsley
1/4 - cup chicken broth
1/2 - tsp poultry seasoning
1/4 - tsp thyme
1/4 - tsp salt
Dash pepper
1/3 - cup chicken broth
Chicken broth for basting
Gradually add noodles and 1 Tbsp salt to rapidly boiling water so
that water continues to boil. Cook uncovered, stirring occasionally,
until tender. Drain in colander.
Meanwhile, set turkey on rack of roasting pan, cavity side up. Melt
butter in large skillet over medium heat. Add onion, celery, parsley,
1/4 cup chicken broth and seasonings. Cover and cook about 5 minutes
or until onion is tender. Pour over noodles; stir well.
Spoon some of the stuffing into turkey cavity. Brush turkey with
chicken broth. Do not cover. Roast @ 350 degrees about 2 hours, basting
with more chicken broth as needed. If turkey browns too quickly, cover
with foil. Add 1/3 cup chicken broth to remaining noodle mixture.
Place in lightly oiled 2 qt. casserole. Cover. Bake with turkey during
last 1/2 hour. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey with Gray Poupon Creamy Tarragon Sauce
Keywords: MPoul, Turkey, Sauces/poultry, Tarragon
Source: MAINPOUL.ZIP
1 - 3 lb Butterball boneless breast of turkey
1 - Tbsp butter
1 - cup whipping cream
2 - Tbsp minced shallots
2 - Tbsp Grey Poupon Dijon mustard
1/4 - cup white wine
1/4 - cup water
2 - Tbsp tarragon flavored white wine vinegar
1/8 - tsp dried tarragon leaves
Cook turkey according to package directions. Wrap turkey in foil
and let stand 10 to 15 minutes. Meanwhile, prepare sauce. Melt butter in
small saucepan. Add shallots. Saute until soft. Add wine vinegar. Reduce
by half over medium-high heat. Reduce heat to low. Gradually, blend in
cream. Cook, stirring constantly, until sauce thickens slightly, about
8 to 10 minutes. Remove from heat; stir in mustard and tarragon. Remove
netting from turkey. Slice and serve with sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Butterball Caribe with Pineapple Rum Sauce
Keywords: MPoul, Turkey, Grill, Sauces/poultry
Source: MAINPOUL.ZIP
3 - lb Butterball boneless turkey, thawed
oil
1 - tsp ground nutmeg
1 - tsp ground cloves
1/2 - tsp ground black pepper
1/4 - tsp ground red pepper, optional
Prepared rum sauce
Hot cooked sweet potatoes
Prepare grill for indirect method. Brush turkey with oil. Combine
nutmeg, cloves, black pepper and red pepper. Rub spices over entire
turkey. Place turkey on grill. Cover grill and cook according to
package directions. Prepare Pineapple Rum Sauce. When turkey is done,
wrap in foil and let stand 10 to 15 minutes for easier net removal.
Remove netting from turkey. Slice turkey and serve with sweet potatoes
and sauce. Yield:8 servings.
PINEAPPLE RUM SAUCE:
1 - 8 oz can crushed pineapple in unsweetened juice, undrained
1/2 - cup light brown sugar
1 - Tbsp cornstarch
1/4 - tsp ground nutmeg
1/16 - tsp ground cloves
2 - 6 oz cans unsweetened pineapple juice (1 3/4 cups)
1 - tsp rum extract
1 - Tbsp butter or margarine
Combine undrained pineapple, brown sugar, cornstarch, nutmeg and cloves
in medium saucepan. Add pineapple juice. Cook and stir over medium heat
until thickened, about 5 minutes. Blend in rum extract and butter.
Note: Turkey may be roasted in conventional oven. Prepare turkey with
spices. Roast in 325 degree oven according to package directions.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey - Apple Croissant
Keywords: MPoul, Sandwiches
Source: MAINPOUL.ZIP
6 - croissants, split
1/2 - cup mayonnaise or salad dressing
6 - lettuce leaves
6 - oz turkey
1 - lb(18 slices) bacon, cooked
6 - oz Red or Golden Delicious apples, cored, thinly sliced and prepped*
Spread mayonnaise on each croissant bottom and top. Place 1 lettuce
leaf, 1 oz turkey, 3 slices bacon and about 1 oz apple slices on
bottom. Cover with croissant top. Secure with toothpicks, if needed.
* Dip apples in dilute solution of lemon juice and water to prevent
browning.
VARIATIONS: Substitute split hard rolls, bagels, brioche, English muffins
or pocket bread for croissants.
-End Recipe Export-
-Begin Recipe Export-
Title: Garlic Turkey
Keywords: MPoul, Turkey, Microwave
Source: MAINPOUL.ZIP
(Microwave)
1 - cup sliced fresh mushrooms
1/4 - cup diced celery
7 - garlic cloves, minced
1 - Tbsp butter or margarine
1 - tsp grated ginger root
1 - 14 1/2 oz can chicken broth
2 - Tbsp cornstarch
1/4 - tsp salt
1/8 - tsp pepper
3 - cups diced cooked turkey
1 - 8 oz can sliced water chestnuts, drained
1 - 6 oz pkg frozen peapods
1 - carrot
Combine first 5 ingredients in 2 qt. casserole. Cook, covered, on Full
power 2 1/2 to 3 1/2 minutes or until vegetables are tender. Stir
halfway through cooking time. Combine broth, cornstarch, salt and pepper.
Add to vegetable mixture. Stir. Cook, covered, on Full power 3 to 4
minutes, or until thickened. Stir halfway through cooking time. Stir
turkey, water chestnuts and peapods into thickened mixture. Heat, covered,
on Full power 4 1/2 to 5 1/2 minutes or until heated through. Stir
halfway through cooking time. Shred carrot into long strips. Add to
mixture. Serve over rice. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Turkey with Corn Bread-Chorizo Stuffing
Keywords: MPoul, Turkey, Stuffing
Source: MAINPOUL.ZIP
1 - 12 lb turkey
1/2 - cup unsalted butter, softened
STUFFING:
4 - onions, coarsely chopped
5 - celery stalks, coarsely chopped
1 - lb chorizo (Spanish sausage), broken up
6 - cups day-old corn bread, crumbled
3 - cups day-old white bread, cubed
2 - cups frozen corn kernels, thawed
2 - Tbsp chopped fresh cilantro or 2 Tbsp dried
2 - Tbsp chopped fresh parsley
Salt and pepper, to taste
GRAVY:
3 - cups chicken stock, as needed
1 - cup white or rose wine
Wash turkey under hot water. Pat exterior and cavities completely dry
with paper towels. Smear turkey with 4 Tbsp butter.
Saute onions and celery in the remaining butter over medium heat
until translucent. Remove with slotted spoon to a very large bowl.
Saute the chorizo in the same pan until lightly brown. Remove to same
bowl and add remaining stuffing ingredients. Toss to combine completely.
(If mixture seems dry, add chicken stock or apple juice. )
Salt and pepper the turkey's cavity and loosely stuff the cavity
and the neck with the bread-chorizo mixture, leaving some room for
expansion during cooking. (Extra stuffing can be refrigerated in a
covered casserole and baked @ 375 degrees for 40 minutes. )Sew up and
truss the turkey. Return to rack in roasting pan and turn turkey on its
left side. Add 1 cup stock and wine gravy to pan.
Place in preheated 400 degree oven for 20 minutes. Turn turkey onto
its right side and continue roasting another 20 minutes. Lower oven to
325 degrees. Turn turkey breast-side-down and roast for 1 hour and 20
minutes. Baste every 15 minutes or so, adding stock as needed. Turn
turkey breast-side-up and continue basting every 15-20 minutes. (For a
12 lb turkey, cooking time will be from 15 to 20 minutes per pound; the
internal temperature should reach 180 degrees. The juices in the thigh
should run clear when pierced with a fork. )Remove to a heated platter
to rest.
Skim off as much fat as possible from the pan drippings. Transfer pan
drippings, including brown bits, to a saute pan. Reduce to a gravy over
high heat. Carve turkey. Serve gravy and dressing on the side. Total
cooking time: 3 - 4 1/2 hours. Serves 12.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Bake with Cheese Swirls
Keywords: MPoul, Turkey, Chicken, Casseroles
Source: MAINPOUL.ZIP
1/3 - cup chopped green pepper
1/3 - cup chopped onion
3 - Tbsp shortening
1/4 - cup Bisquick
1 - 10 3/4 oz can Cream of Celery soup
1 1/2 - cups milk
1 1/2 - cups cooked turkey or chicken, cutup
1 - cup frozen peas
2 - cups Bisquick
1/2 - cup cold water
1/4 - cup shredded process American cheese
Heat oven to 425 degrees. Cook and stir pepper and onion in shortening
in 2 qt. saucepan until tender. Stir in 1/4 cup Bisquick Mix. Add soup.
Gradually stir in milk. Heat to boiling over medium heat. Stir constantly.
Boil and stir for 1 minute. Stir in turkey or chicken and peas. Pour into
an oblong, 12 x 7 1/2 x 2" baking dish. Mix 2 cups baking mix with water
until soft dough forms. Beat with vigor 20 strokes, gently smooth dough
into a ball on floured cloth-covered board. Knead 5 times. Roll into a
rectangle, 15 x 9". Sprinkle with cheese. Roll up tightly, beginning at 15"
side. Seal well by pinching edge of dough into roll. Cut into 12 - 1 1/4"
slices. Place cut sides down on turkey mixture. Bake until golden brown,
20 to 25 minutes. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Divan Strata
Keywords: MPoul, Turkey, Casseroles
Source: MAINPOUL.ZIP
48 - Triscuit wafers
8 - oz sliced cooked turkey breast
1 - 2 oz jar sliced pimentos, drained
8 - oz sliced Swiss cheese
5 - eggs
3 - cups milk
1 - 10 oz pkg frozen chopped broccoli, cooked
1 - 4 oz jar sliced mushrooms, drained
Parsley sprigs and cranberries, for garnish
Arrange 24 Triscuit wafers on bottom of greased 2 quart baking dish.
Layer turkey, broccoli, mushrooms, pimentos and cheese over wafers; top
with remaining wafers.
In large bowl, beat together eggs and milk; pour over layered mixture.
Refrigerate, covered, 6 hours or overnight.
Bake @ 350 degrees for 1 hour and 10 minutes or until set. Let stand
10 minutes before serving. To serve, cut into squares and garnish with
parsley sprigs and cranberries. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Bulgar-Stuffed Turkey Breast with Gravy
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
Bulgar Stuffing (recipe follows)
1 - 5 lb turkey breast
Salt
Freshly ground pepper
1/2 - cup margarine, melted
1/2 - tsp poultry seasoning
2 /3 - cups chicken broth, divided
1/4 - cup white wine
1/3 - cup cornstarch
Prepare Bulgar stuffing. To bone turkey breast, place skin side down
on cutting board. With small sharp knife, cut along bones to release
meat, being careful not to cut through skin. Cut carefully around
wishbone and remove all bones. Partially, cut through the thick meat
around wishbone area so that meat on each side is split and can be
opened like a book to fill the V-shaped area of skin. The boned breast
should be an even layer of meat, about 14 X 10". (Can be boned up to 24
hours ahead; cover and refrigerate. )With sin side down, sprinkle turkey
with salt and pepper. Spread 2 cups bulgar stuffing on turkey to within
1 1/2" of edge. Staring from short edge, roll up turkey to opposite edge.
Secure with small metal skewers to enclose filling. Place turkey, seam
side down, on rack in roasting pan. Combine margarine and poultry
seasoning; brush 1/3 on turkey.
Bake in 325 degree oven, brushing occasionally with seasoned margarine
about 2 hours or until temperature on meat thermometer reaches 170
degrees. Remove turkey from pan; let stand 15 minutes. To make gravy,
stir 2 cups broth and wine into drippings in roasting pan. Bring to
simmer over medium heat. Mix cornstarch and remaining 1/3 cup broth until
smooth. Add to roasting pan. Stirring constantly, bring to boil and boil
1 minute. Remove skewers from turkey. Cut into 1/2" slices. Serve with
gravy and baked stuffing. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Bulgar Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
3 - cups chicken broth
1 - cup dry white wine
1 - 18 oz pkg bulgar wheat (3 cups)
1/2 - cup margarine
2 - cups chopped onions
4 - cloves garlic, pressed
1 - cup chopped parsley
3/4 - cup dried currants
1 - tsp poultry seasoning
1/2 - tsp salt
1/4 - tsp pepper
1 - 16 oz can apricot or peach halves, drained and coarsely chopped
3 - eggs, slightly beaten
Combine broth and wine. In large bowl, combine bulgar and 3 cups of
broth; set aside.
In large skillet, melt margarine over medium heat. Add onions and
garlic. Saute 3 to 5 minutes or until tender; add to bulgar mixture.
Stir in parsley, currants, poultry seasoning, salt, pepper, apricots and
then eggs. Reserve 2 cups for stuffing turkey breast. Stir remaining 1
cup broth mixture into remaining stuffing. Spoon into 2 quart casserole.
Cover and bake in 325 degree oven 1 hour. Serve with turkey. Makes 8
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Williamsburg Inn Breast of Turkey Supreme
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1/2 - cup butter
1/2 - cup all-purpose flour
2 - cups hot chicken stock
1 - tsp salt
1/8 - tsp white pepper
1 - cup milk
1 - cup light cream
1 - lb cooked turkey breast, sliced
Cooked rice
3 - Tbsp toasted, chopped almonds
Melt butter and add the flour, stirring until smooth. Pour the hot
chicken stock into the butter-flour mixture and stir until smooth.
Add salt and pepper.
Heat the milk and cream in a saucepan. Pour into the thickened
chicken stock and cook over low heat for 10 minutes, stirring often.
Serve the sauce, very hot, over sliced turkey and cooked rice. Top with
the toasted almonds. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Turkey with Smirnoff Stuffing
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
10 to 12 - lb fresh turkey
Salt and pepper
Smirnoff Stuffing Recipe (recipe follows)
Oil
Sprinkle turkey with salt and pepper. Stuff cavity with Smirnoff
stuffing. Lightly oil turkey skin. Roast in 350 degree oven for 3
hours or until tender. Place any remaining stuffing in greased
ovenproof serving dish and bake with turkey during last 30 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Smirnoff Stuffing
Keywords: MPoul, Stuffing
Source: MAINPOUL.ZIP
2 - medium onions, chopped
1 - cup sliced celery
1/2 - cup butter
6 - cups herb-seasoned stuffing mix
1 - tsp poultry seasoning
1/2 - tsp EACH: sage and thyme
1 - cup cooked, drained and crumbled sausage
1 - large apple, chopped
1/2 - cup Smirnoff Vodka
3/4 - cup chicken broth
In large skillet, cook onion and celery in butter. Mix in remaining
ingredients. Follow instructions for stuffing turkey.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Steaks with Herb Butter
Keywords: MPoul, Turkey, Sauces/poultry
Source: MAINPOUL.ZIP
1 - lb oven roasted breast of turkey
1/4 - cup butter, melted
3/4 - tsp dried thyme leaves, crushed
1/2 - tsp dried rosemary leaves, crushed
1/4 - tsp paprika
Dash garlic powder
Cut turkey into four 1/2" slices. Combine remaining ingredients
in small bowl. Heat turkey over hot coals in covered grill 8 to 10
minutes, turning once and brushing occasionally with butter mixture.
Makes 4 servings.
BROILER: Prepare as above; place turkey on broiler pan. Broil 3 to 4"
from heat source about 10 minutes, turning once and brushing with
butter mixture.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey with Mushroom-Wine Sauce
Keywords: MPoul, Turkey, Sauces/poultry
Source: MAINPOUL.ZIP
1 - lb oven roasted breast of turkey
1/2 - cup sliced mushrooms
2 - Tbsp butter
5 - tsp cornstarch
1 - tsp instant chicken bouillon
1/2 - tsp garlic powder
1 - cup water
2 - Tbsp sherry
Cut turkey into eight 1/4" slices; set aside. Lightly brown
mushrooms in butter in large skillet. Combine cornstarch, bouillon,
and garlic powder in small bowl; gradually stir in water and sherry.
Add to skillet and cook on medium heat, stirring until mixture
thickens and begins to boil. Add turkey. Cover. Simmer 10 minutes more.
Serve turkey with sauce. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey with Almond Butter
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - lb oven roasted breast of turkey
1/4 - cup flour
2 - Tbsp sliced almonds
3 - Tbsp butter, divided
2 - Tbsp lemon juice
1 - Tbsp water
Cut turkey into eight 1/4" slices. Coat with flour; set aside. Lightly
brown almonds in 1 Tbsp butter in large skillet; set aside. Melt
another Tbsp of butter in skillet. Heat half of turkey 2 to 3 minutes
on each side or until lightly browned. Place turkey on serving platter;
cover to keep warm. Repeat with remaining butter and turkey. Combine
lemon, water and almond in skillet; heat briefly. Pour over turkey. Makes
4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Parmesan Turkey with Potatoes
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - lb Barbecued Breast of turkey
1/4 - cup melted butter
2 - Tbsp grated Parmesan cheese
1/2 - tsp dry mustard
1/8 - tsp garlic powder
1 - 12 oz pkg frozen shredded hash brown potatoes, thawed
Cut turkey into four 1/2" slices. Lightly score one side of turkey
with sharp knife; set aside. Combine butter, Parmesan, mustard and garlic
powder in large bowl; set aside 1 Tbsp butter mixture. Add potatoes to
bowl and toss. Place potato mixture in 9 x 13" metal baking pan. Place
pan and turkey slices on shallow baking sheet. Broil 5 minutes 3" from
heat source. Turn turkey over; brush with reserved butter mixture. Stir
potatoes. Broil both 5 to 6 minutes more until golden brown. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Mexican
Keywords: MPoul, Turkey, Mexican
Source: MAINPOUL.ZIP
1 - lb Barbecued Breast of turkey
1 - 8 oz jar salsa
1/2 - cup shredded Cheddar cheese
1/4 - cup sliced ripe olives
1/2 - cup sour cream
fresh parsley
Cut turkey into eight 3/4" slices. Place turkey in large skillet,
overlapping slices. Add salsa. Bring to a boil; turn down heat. Cover.
Simmer 10 minutes. Add cheese and olives. Cover. Heat one minute more
until cheese melts. Place turkey on serving platter. Garnish with
sour cream and parsley. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Vegetable Medley
Keywords: MPoul, Turkey
Source: MAINPOUL.ZIP
1 - lb Hickory smoked breast of turkey
1 - 16 oz pkgfrozen vegetable blend (broccoli, cauliflower and carrots
1/2 - cup Italian salad dressing
Cut turkey into 8 - 1/4" slices. Place turkey in large skillet,
overlapping slices. Combine frozen vegetables and salad dressing in
a large bowl; place over turkey. Bring to a boil; turn down heat. Cover.
Simmer 12 to 15 minutes or until vegetables are tender. Drain.
Arrange turkey and vegetables on serving platter. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Orange-Mustard Glazed Turkey
Keywords: MPoul, Turkey, Glaze, Grill
Source: MAINPOUL.ZIP
1 - lb Hickory smoked breast of turkey
1/4 - cup marmalade
2 - Tbsp Dijon mustard
1 - Tbsp brown sugar
Cut turkey into four 1/2" slices. Makes glaze by combining
remaining ingredients in small bowl. Heat turkey over hot coals
in covered grill, 8 to 10 minutes, turning once and brushing with
glaze. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey with Tomato-Basil Mayonnaise
Keywords: MPoul, Turkey, Sauces/poultry
Source: MAINPOUL.ZIP
1 - lb Hickory smoked breast of turkey
1/2 - cup mayonnaise
1/2 - cup milk
1/4 - tsp dried basil leaves, crushed
1 - small tomato, chopped
1 - green onion with top, chopped
Cut turkey into eight 1/4" slices. Place turkey in large skillet,
overlapping slices. Cover. Heat on medium 10 minutes. Meanwhile, make
sauce by combining mayonnaise, milk and basil in saucepan. Cook on
medium, stirring until mixture thickens and begins to boil. Stir in
half of tomato and onion. Place turkey on serving platter. Pour sauce
over turkey. Garnish with remaining tomato and onion. Makes 4 servings
-End Recipe Export-
-Begin Recipe Export-
Title: Arroz Con Pollo (Chicken and Rice)
Keywords: MPoul, Chicken, Mexican, Rice
Source: MAINPOUL.ZIP
1 - lb skinless, boneless chicken breasts, cut into 1" strips
1 - medium onion, quartered
2 - green peppers, chopped
1 - jalapeno pepper, seeded and chopped
3 - cloves garlic, minced
2 - Tbsp chopped fresh coriander
2 - cups chicken stock
1 - cup crushed and drained canned Italian plum tomatoes
1 - tsp ground cumin
1 - tsp chili powder
3/4 - cup long-grain brown rice
Dash cayenne pepper
1 - cup green peas (fresh or frozen)
1 - Tbsp sliced pimentos
1 - Tbsp rinsed and drained capers
Saute chicken strips in nonstick skillet until white, about 5
minutes. Set aside and keep warm.
In large skillet, bring all other ingredients, except peas, pimentos
and capers, to a boil. Cover and simmer about 30 minutes, until rice
has adsorbed liquid. Add peas, remove from heat and let steam. Arrange
chicken and sauce over rice, garnish with pimentos and capers. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Turkey with Corn Bread Stuffing
Keywords: MPoul, Turkey, Stuffing
Source: MAINPOUL.ZIP
1 - 12 to 16 lb turkey
CORN BREAD STUFFING:
3/4 - cup Butter Flavor Crisco
1/4 - cup water
2 - 8 oz pkg corn bread stuffing
1/2 - cup chopped parsley
1 - egg, beaten
1/2 - cup chopped onions
1 - cup chopped celery
1 - 10 3/4 oz can double strength chicken broth
Follow package directions for preparing turkey for roasting. Melt 1/4
cup Butter Flavor Crisco in large skillet over medium heat. Add onions
and celery. Cook and stir over medium heat until tender. Add can of broth
and 1/4 cup water. Remove from heat and set aside. Combine stuffing and
parsley in large bowl. Slowly add vegetables with liquid egg and toss
until evenly moistened. Stuff turkey loosely. Place turkey in roasting
bag and brush with remaining (1/2 cup) Butter Flavor Crisco. Follow
package directions for baking. Turkey is done when meat thermometer in
thickest part of thigh registers 185 degrees. Makes 12 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Tetrazzini
Keywords: MPoul, Turkey, Pasta
Source: MAINPOUL.ZIP
1/4 - lb spaghetti, broken into 2" pieces
1 - 12 oz jar Heinz Home-style Turkey gravy
1 - 4 oz can mushrooms, drained
1 1/2 - cups cubed cooked turkey
1/2 - cup half and half or milk
1/3 - cup grated Parmesan cheese
1 - Tbsp dry sherry, optional
Dash nutmeg
1/8 - tsp pepper
1/4 - cup Parmesan cheese
paprika
Cook spaghetti according to package directions; drain. Combine gravy
and next 7 ingredients. Add spaghetti and mix well. Pour into a 1 1/2
qt. oblong baking dish. Sprinkle top with remaining 1/4 cup Parmesan
cheese and paprika.
Bake in 375 degree oven 35 minutes or until bubbly and lightly
browned. Let stand 5 minutes before serving. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Turkey Steaks with Sausalito Salsa
Keywords: MPoul, Turkey, Mexican
Source: MAINPOUL.ZIP
3 - slices 1/2" thick turkey breast, about 1 1/2 lb
3/4 - cup diced, seeded tomato
1/2 - cup peeled, diced orange
1 - 4 oz can diced green chilies
1/2 - cup thinly sliced green onions
3 - Tbsp chopped fresh cilantro
2 to 3 - tsp pared, minced gingerroot
1/4 - tsp salt
1 to 2 - Tbsp butter or margarine
Cilantro sprigs
Cut each turkey slice into 2 pieces; cover and set aside. Combine
tomato, orange, chilies, onions, cilantro, gingerroot and salt in
medium bowl; set aside. Melt butter in large skillet over medium-
high heat. Saute turkey steaks, half at a time, if necessary, until
lightly browned on both sides, about 3 to 5 minutes. Transfer to
serving platter; spoon salsa on top. Garnish with cilantro sprigs.
Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Ozark Mountain Turkey Grill
Keywords: MPoul, Turkey, Sandwiches
Source: MAINPOUL.ZIP
1/2 - lb thinly sliced honey cured ham
1/2 - lb thinly sliced turkey breast
1/4 - cup coarse ground mustard
2 1/2 - tsp honey
1/4 - tsp rubbed sage
1 - egg
1/3 - cup milk
4 - large rectangular whole wheat rolls (about 5 1/2 x 3 x 2") or
a long loaf whole wheat bread, cut into 5 1/2" lengths
3/4 - cup finely chopped walnuts
3 - Tbsp melted butter or margarine, divided
4 - lettuce leaves
4 - slices (1 oz each) Swiss cheese
4 - slices (1 oz each) Cheddar cheese
Divide ham and turkey into 4 equal portions; cover and set aside.
Stir together mustard, honey and sage. Beat 1 Tbsp mustard mixture,
egg and milk in shallow container until well blended. Slice rolls
lengthwise into thirds. Spread remaining mustard mixture on cut side
of roll tops and bottoms. (Do not spread middle layers. )Dip middle
layers into egg mixture; coat each side with walnuts, pressing nuts
lightly into bread.
Heat large griddle over medium heat. Or preheat electric griddle to
375 degrees. Brush griddle with 1 Tbsp of melted butter. Arrange
middle roll layers on griddle. Grill, turning once, until golden brown;
keep warm in low oven. Brush griddle with additional 1 Tbsp butter.
Grill roll tops, mustard side down, until golden; keep warm in low oven.
Brush griddle with remaining butter. Grill roll bottoms, mustard side
down, until golden brown. Top each roll bottom with lettuce, ham, Swiss
cheese, middle roll layer, turkey and Cheddar cheese. Cover with roll
tops. To serve, cut into halves, diagonally. Makes 4 sandwiches.
-End Recipe Export-
-Begin Recipe Export-
Title: Breast of Duck with Glazed Apples and Ginger Sauce
Keywords: MPoul, Duck, Microwave, Sauces/poultry
Source: MAINPOUL.ZIP
2 - Granny Smith or tart cooking apples, cored and sliced
2 - Tbsp melted margarine
1 - Tbsp packed dark brown sugar
1 - shallot, finely chopped
1 - tsp minced fresh ginger root
2 - boneless duck breasts, about 10 oz each
1/2 - cup white wine
1/2 - cup plum sauce (found in Chinese food section)
In a 4 cup measure, combine apples, margarine and brown sugar.
Cover with vented plastic wrap. Microwave on high for 4 minutes;
remove apples with a slotted spoon to a plate. Add shallot and
ginger to drippings; cover again and set aside.
Leave skin on duck breasts and place them, skin side up, in a
glass pie plate. Cover with heavy plastic wrap, so that the fat
won't splatter as it heats during cooking. Microwave on 70%
(medium high) for 7 to 8 minutes; set aside.
To cook reserved shallot mixture, microwave on high for 3
minutes. Add wine; do not cover. Microwave on high 3 to 4 minutes
or until liquid reduces by half. Add plum sauce; set aside.
Discard duck skin and slice duck breast into 1/4" thick slices
lengthwise. Arrange on serving platter surrounded by apple slices.
Pour sauce over duck. Makes 4 servings.
NOTE: Substitute 1 pound boneless chicken breasts, if duck is
not available.
-End Recipe Export-
-Begin Recipe Export-
Title: Golden Low Calorie Chicken
Keywords: MPoul, Chicken, Microwave, Lo cal
Source: MAINPOUL.ZIP
4 - chicken breasts, about 2 lb
2 - oranges
1 - Tbsp honey
1/2 - Tbsp Dijon style mustard
1/4 - tsp curry powder
Paprika
Water
1 - tsp cornstarch
Remove skin and all visible fat from chicken. Place pieces in a
2 quart rectangular dish with rib edges toward the center.
Remove 1 generous Tbsp orange zest (rind); chop fine. Set
oranges aside. Combine zest, honey, mustard and curry powder. Spread
mixture over tops of chicken breasts. Sprinkle paprika over top
and cover, loosely, with waxed paper. Microwave on high 6 minutes.
Remove skin from both oranges. Slice each orange into four
cartwheels. Add orange to chicken; Cover again. Microwave on high
5 minutes. Pouring juices into a 1 cup glass measure; let chicken
stand. Add water to juices to yield 1/2 cup liquid. Blend in
cornstarch. Stirring midway through cooking, microwave on high
1 1/2 minutes or until slightly thickened. Serve with chicken.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chinese Noodles with Peanut Sauce
Keywords: MPoul, Chicken, Microwave, Sauces/oriental
Source: MAINPOUL.ZIP
8 - oz vermicelli noodles, cooked to yield 4 cups
1 - lb skinned, boneless chicken breasts, cut into matchstick
pieces
1 - Tbsp soy sauce
2 - tsp dry sherry
2 - tsp minced fresh ginger
1 - tsp minced fresh garlic
1/2 - medium red onion, thinly sliced
1 - medium carrot, cut into matchstick pieces
1/2 - cucumber, peeled, seeded and cut into matchstick pieces
1/2 - cup roasted peanuts, coarsely chopped
Peanut Sauce (recipes follows)
Make Peanut Sauce and set aside. Cook vermicelli on range,
conventionally. Drain and keep warm.
Place chicken in a 3 quart casserole. Coat chicken with soy
sauce and sherry. Add ginger, garlic and onions; toss. Cover with
lid or vented plastic wrap. Stirring midway through cooking,
microwave on high 4 minutes or until chicken is no longer pink.
Add carrot; cover again and microwave on high 1 1/2 minutes. Add
cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped
peanuts over top. Makes 6 servings.
Note: Partially freeze chicken to make cutting easier.
PEANUT SAUCE:
1/4 - cup peanut butter
3 - Tbsp soy sauce
2 - Tbsp rice vinegar
2 - Tbsp chicken broth or water
1 - Tbsp sesame oil
2 - tsp sugar
1 to 2 - tsp chili oil
Place all ingredients in a 1 cup glass measure. Microwave on
high for 1 minute. Whisk mixture until well combined; set aside.
-End Recipe Export-
-Begin Recipe Export-
Title: Garden Rice Stuffed Chicken Breasts
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
1 - 10 oz pkg Green Giant Microwave Garden Gourmet Sherry Wild
Rice or Asparagus Pilaf
1 - Tbsp slivered almonds
2 - large chicken breasts, skinned, halved (about 2 pounds)
1/8 to 1/4 - tsp salt
Dash paprika
2 - 9 oz pkg frozen chopped spinach in a pouch
2 - Tbsp flour
1/2 - cup half and half cream
1 - cup chicken broth
2 - tsp Dijon mustard
2 - oz Swiss cheese, shredded (about 1/2 cup)
Prepare Garden Gourmet according to package directions. Stir in
almonds. Using a sharp knife, cut a 3" slit in the meaty side of
each chicken breast half to form a pocket. Spoon 1/3 cup of cooked
rice mixture into each pocket. Arrange filled chicken breasts in
ungreased 12 x 8" (2 quart) baking dish. Lightly sprinkle with
salt and paprika; cover with waxed paper. Rotating midway through
cooking, microwave on high for 12 to 14 minutes. Let stand.
Prepare spinach according to package directions; drain and set
aside.
Place flour in a 2 cup glass measure. Using a wire whisk, blend
a small amount if half and half cream into flour to make a paste.
Blend in remaining half and half cream, chicken broth and mustard.
Whisking midway through cooking, microwave on high for 3 to 4
minutes or until thickened. Whisk in cheese until melted.
Spread cooked spinach in a thin layer on a serving platter.
Arrange chicken breasts over spinach. Spoon some of the sauce over
each stuffed chicken breast. Serve with remaining sauce. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Crisp Duck with Balsamic Cranberry Sauce
Keywords: MPoul, Duck, Microwave, Sauces/poultry
Source: MAINPOUL.ZIP
1 - 5 lb duck
1/2 - lb fresh or frozen unsweetened cranberries
7 - Tbsp sugar, divided
2 - Tbsp orange flavored liqueur
1/4 - cup balsamic vinegar
1/2 - cup EACH: chicken and beef broth
1 - tsp chopped fresh ginger root
Dash cayenne pepper
Remove the fat from the body cavity and neck of the duck; remove
the giblets. Tie the legs together with string and crisscross over
the back to tie the wings to the body. Prick the skin to allow the
fat to ooze out. Place the duck, breast side down, on a microwave
roasting rack in a 2 quart rectangular glass dish. Microwave on
high for 15 minutes.
Preheat conventional oven to 500 degrees. Pour off fat and turn
duck breast side up. Microwave on high for 10 minutes or until
juices run clear. Pour off fat again. Remove roasting pan and put a
metal rack in same dish. Turn duck, breast side down on metal rack
and crisp in conventional oven for 5 minutes. Turn the duck over
and continue to crisp 5 minutes more. Let stand in tent shaped
aluminum foil.
To prepare Balsamic Cranberry Sauce:Combine cranberries, 4 Tbsp
sugar and orange liqueur in a 4 cup glass measure. Cover with
waxed paper. Stirring midway through cooking, microwave on high for
3 minutes or until the cranberries have popped; set aside.
In a 2 cup glass measure, combine vinegar and remaining 3 Tbsp
sugar. Do not cover. Microwave on high for 3 minutes; stir. Microwave
on high 1 to 2 minutes longer or until mixture begins to thicken
and coat a spoon (be careful not to let it burn). Pour into the
cranberry mixture along with the stock, ginger and cayenne pepper.
Microwave on high for 2 to 4 minutes or until boiling; stir.
Microwave on high for 5 minutes more to develop the flavor. Serve
with the carved duck. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Roasted with Parsley
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
1 - 4 lb chicken
Fresh parsley
2 - Tbsp olive oil
1 - Tbsp lemon juice
1 - Tbsp fresh chopped parsley
1 - tsp dried thyme
1/2 - tsp dried tarragon
Salt, pepper and paprika
Remove giblets from chicken; save for another use. Rinse chicken and
pat dry. Stuff loosely with fresh parsley. Combine oil, juice, chopped
parsley, thyme and tarragon. Rub mixture all over chicken. Sprinkle
chicken. Sprinkle chicken with salt, pepper and paprika. Crimp small
squares of aluminum foil around wing tips and drumsticks. (Note:Use
foil approved for microwaving. )
Place chicken, breast side down on a rack set in a baking dish. Do
not cover chicken. Rotating dish midway through cooking, microwave on
high 15 minutes. Turn chicken, breast side up and sprinkle with more
paprika, if needed. Microwave on high 13 to 15 minutes. Let stand 8
minutes before testing for doneness. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Asparagus and Chicken en Papillote
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
4 - skinless boneless chicken breast halves
1/4 - cup white wine
3 - Tbsp Dijon style mustard
2 - Tbsp lemon juice
1 - tsp dried marjoram
1/4 - tsp black pepper
1 - lb asparagus spears, washed, the bottoms snapped off
4 - 12 x 15 pieces of parchment paper
1 - gold or red bell pepper, cut into strips
1 - medium carrot, julienned
Arrange chicken circular fashion in a 9" pie plate. Cover with vented
plastic wrap and microwave on high 5 to 6 minutes; let stand. Combine
wine, mustard, lemon juice, marjoram and black pepper. Spoon a Tbsp of
sauce in center of each parchment. Place asparagus spears on top of
sauce.
Cut each chicken breast into 5 to 6 lengthwise slices and arrange
on top of asparagus. Top with bell pepper strips and carrot. Distribute
package using drugstore type fold or knife fold, tucking ends under. Put
in a baking dish and microwave on high 10 to 12 minutes. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Avocado Salsa
Keywords: MPoul, Chicken, Microwave, Mexican
Source: MAINPOUL.ZIP
1 - lb boneless chicken breast halves
Chili powder, salt and pepper
1 - ripe avocado
1 - Tbsp fresh lime juice
1/2 - cup chunky salsa
1 - tomato, chopped
2 - green onions with tops, thinly sliced
4 - heated corn tortillas or lettuce leaves
Arrange chicken around the edges of a 9" pie plate or baking
dish. Sprinkle with chili powder, salt and pepper. Cover with vented
plastic wrap. Rotating dish midway through cooking, microwave on
high 5 to 6 minutes; set aside.
Peel, seed and chop avocado. Combine with lime juice in a small
bowl. Add salsa, tomato and green onions; toss gently. Slice cooked
chicken, lengthwise, into 1 to 2" strips and arrange on tortillas,
making 4 servings. Top with salsa. Microwave on 50 % (medium) 2
minutes or until heated. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cheese Stuffed Chicken Breasts
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
2 - 8 oz whole chicken breasts, boned, skinned and halved
4 - slices Monterey Jack cheese (Cheddar, if you like a stronger
flavor
2 - eggs
1 - Tbsp Parmesan cheese, grated
1 - tsp instant chicken bouillon granules
1 - tsp snipped parsley
Dash pepper
3 - Tbsp flour
2 - Tbsp oil
Cutting from thickest side, cut pocket in each piece chicken.
Place a slice of cheese inside each pocket. Beat together eggs,
Parmesan cheese, bouillon granules, parsley and pepper. Coat chicken
breasts with flour; dip in egg mixture. Meanwhile, preheat microwave
browning skillet at high for 5 minutes. Add oil to skillet. Place
chicken in skillet; cover. Cook in microwave at high for 6 minutes.
Turn chicken over; cook, covered, in microwave at high for 5 minutes
or until tender. Serve hot or cold.
Yield: 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Disney Studio Fettucine Derby
Keywords: MPoul, Chicken, Microwave, Pasta
Source: MAINPOUL.ZIP
6 - oz uncooked linguine
1 - lb boneless chicken breasts, cut into strips
1 - red bell pepper, julienned
1 - green bell pepper, julienned
1/2 - cup butter
1 1/2 - cups heavy cream
1 - 5 oz wedge fresh Parmesan cheese, grated
Salt and white pepper
Begin cooking linguine on the conventional range top. Meanwhile,
put chicken into a 3 quart round casserole; cover. Stirring midway
thorough cooking, microwave on high 4 1/2 to 6 minutes or until no
longer pink; drain and set aside. Put red and green bell peppers
into a 4 cup glass measure. Cover with vented plastic wrap and
microwave on high 4 to 5 minutes or until crisp tender.
Drain peppers and add to chicken. Drain cooked linguine; rinse
and return to pan. Toss with butter, cream and cheese. Add chicken,
peppers and salt and white pepper to taste. Return to 3 quart
casserole; microwave on high until hot. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Honey Mustard Chicken
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
1/3 - cup honey
1/3 - cup Dijon style mustard
2 - Tbsp white wine
1 - Tbsp lemon juice
1/2 - tsp dried marjoram
2 1/2 - lb chicken parts, skinned
Salt, pepper and paprika
In a 2 quart rectangular glass casserole, combine honey, mustard,
wine, lemon juice and marjoram. Coat chicken in mixture and arrange
skinned side down in dish so that thick parts are toward the
outside. Sprinkle with salt and pepper. Cover with waxed paper.
Microwave on high 9 minutes.
Turn each piece upside down; sprinkle with salt, pepper and
paprika. Cover again and microwave on high 9 to 10 minutes. Let
stand 5 minutes before testing for doneness. Serves 6. Freezable.
-End Recipe Export-
-Begin Recipe Export-
Title: Great Wall of China Chicken
Keywords: MPoul, Chicken, Microwave, Chinese
Source: MAINPOUL.ZIP
1 - lb boneless chicken breasts
2 - Tbsp oil, divided use
4 - Tbsp reduced sodium soy sauce, divided use
4 - cups sauerkraut (about 2 lb), rinsed and well drained
4 - green onions including tops
4 - medium carrots, julienned
2 - cloves garlic, halved
1 - tsp ground ginger
4 - oz fresh snow peas, stemmed and cut in half diagonally
Cut chicken into 1" cubes and place in a 3 quart casserole. Add
1 Tbsp oil. Cover with lid or vented plastic wrap. Stirring
midway through cooking, microwave on high 5 to 6 minutes, or until
no longer pink. Stir in sauerkraut and 2 Tbsp soy sauce; set aside.
Slice green onion tops; set aside. Thinly, slice white part of
onions and place in a 1 quart casserole with carrots, garlic,
ginger and 2 Tbspsoy sauce. Cover with lid or vented plastic
wrap; microwave on high 4 to 5 minutes.
Stir the carrot mixture into the sauerkraut mixture. Place the
snow peas on top. Cover again and microwave on high 4 minutes or
until steaming. Stir and serve. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Quick Chicken Pot Pies
Keywords: MPoul, Chicken, Microwave, Casseroles
Source: MAINPOUL.ZIP
1 - 10 oz box frozen mixed vegetables
2 - Tbsp water
1 - tsp instant minced onion
1 - 10 1/2 oz can cream of celery soup
1/2 - cup milk
1 1/2 - cups cooked chopped chicken or turkey
4 - frozen buttermilk microwave pancakes
1 - Tbsp grated Parmesan cheese
Paprika
Empty vegetables into a 2 quart round casserole. Add water and
onion; cover with lid or vented plastic wrap. Microwave on high
5 to 6 minutes. Stir in celery soup and milk until smooth; then
stir in chicken. Cover again and microwave on high 3 to 4 minutes
Divide mixture among four (10 oz) custard cups or ramekins.
Place a frozen pancake on top of each. Sprinkle pancakes with
cheese and paprika. Rotating cups midway through cooking,
microwave on high 3 to 4 minutes or until pancakes are thawed
and hot. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Crispy Chicken Bites
Keywords: MPoul, Microwave, Appetizers/chicken
Source: MAINPOUL.ZIP
2 - whole medium chicken breasts, skinned, halved lengthwise, and boned
( 1 pound)
1 - egg
16 - Ritz round crackers
2 - Tbsp butter or margarine
1/2 - cup bottles barbecue sauce, sweet sour sauce or mustard-
mayonnaise sandwich and salad sauce
Put chicken and 1 Tbsp water into a 9" microwave safe pie plate.
Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give
dish a half turn. Cook 2 minutes more or until no pink remains. Pour
off liquid. In small bowl, stir together egg and 1 Tbsp water. In a
plastic bag, crush crackers. Cut chicken into bite size chunks. Dip
chunks into egg mixture, then put into bag with crushed crackers.
Shake to coat chicken.
In microwave safe pie plate cook butter about 15 seconds or until
melted. Add chicken. Cook, uncovered, for 1 minute. Stir. Cook 1 or 2
minutes more or until hot. In small microwave safe bowl, cook sauce,
uncovered, about 1 minute or until hot. Use sauce for dipping. Makes
4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cheese Stuffed Chicken
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
2 - whole chicken breasts (about 3 lb)
1 - beaten egg
1 - cup ricotta cheese
1 - cup grated or shredded fontina or Port du Salut cheese (about 4 oz)
1/4 - cup finely chopped walnuts
1 - Tbsp snipped parsley
1/4 - tsp ground nutmeg
1/8 - tsp pepper
2 - Tbsp butter or margarine, melted
Paprika
1/3 - cup chicken broth
1/3 - cup apricot nectar
2 - tsp cornstarch
6 - whole dried apricots
Rinse and pat chicken breasts dry with paper towels. Bone breasts
without removing skin. Halve breasts carefully. For filling, combine
egg, cheeses, walnuts, parsley, nutmeg and pepper. Separate skin from
flesh of each breast, leaving 1 side attached. Spoon stuffing between
skin and flesh of each breast. Tuck skin edges under; secure with
wooden picks. Place breasts, skin side up, in a shallow microwave safe
baking dish; brush with melted butter and sprinkle generously with
paprika.
Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or
until chicken is done, giving dish one half turn after 8 minutes.
Remove from oven; cover with foil. In 2 cup microwave safe measure cup,
combine chicken broth, apricot nectar and cornstarch. Cook, uncovered,
for 3 to 4 minutes or until thickened and bubbly throughout, stirring
3 times. Place breasts on serving platter. Garnish each with a whole
dried apricot; spoon sauce over chicken. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Oriental Stir-Fry
Keywords: MPoul, Chicken, Stir fry, Chinese
Source: MAINPOUL.ZIP
SAUCE:
1/4 - cup chicken broth
2 1/2 - Tbsp soy sauce
2 - Tbsp pale dry sherry
2 - tsp corn starch
CHICKEN AND VEGETABLES:
1 - lb boned and skinned chicken breasts, cut into pieces
1 - egg white
1 - Tbsp corn starch
1 - tsp soy sauce
1/2 - cup sunflower oil
2 - cloves garlic, crushed
1 - tsp minced fresh ginger root
1 - red bell pepper, cut into julienne strips
1 - large carrot, cut into julienne strips
1 - 8 oz can sliced water chestnuts, drained
1 - 6 oz pkg frozen Chinese pea pods, thawed
1/4 - cup Bean sprouts
1/4 - cup peanuts
In a bowl, mix sauce ingredients. In a bowl, combine chicken, egg white,
corn starch and soy sauce; mix well. In a Dutch oven or wok, heat oil
over medium high heat. Add chicken and cook until no longer pink;
remove chicken and set aside. Drain off all but 2 Tbsp oil. Add garlic
and ginger; saute 1 minute. Turn heat to high; add pepper and carrot.
Stir fry 2 minutes longer. Stir sauce, add to vegetables and cook,
stirring constantly until sauce boils. Stir in chicken and remaining
ingredients. Cook 1 - 2 minutes longer until meat is heated through.
Serve with Chow Mein Noodles. Makes 4 - 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Sweet and Sour Chicken Breasts
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
(Microwave Recipe)
1/4 - cup Bisquick baking mix
4 - boneless chicken breast halves(about 1 1/2 lb)
1/4 - cup cornflake crumbs
1 - 9 oz jar sweet and sour sauce
1/4 - tsp salt
1 8 1/2 oz can pineapple chunks in syrup, drained
1/4 - tsp paprika
1/8 - tsp pepper
1/4 - medium green pepper, cut into 1/4" strips
Mix baking mix, crumbs, salt, paprika and pepper in plastic bag.
Moisten chicken with cold water. Shake chicken in bag, one piece
at a time, to coat.
Arrange chicken, skin sides up and thickest parts to outside
edges, in square microwaving dish, 8 x 8 x 2". Cover with waxed
paper and microwave on high(100%) 8 minutes; rotate dish 1/2 turn.
Microwave until done, 6 to 8 minutes.
Place remaining ingredients in 4 cup microwaving measure.
Cover with waxed paper and microwave on high(100%) 3 minutes;
stir. Cover with waxed paper and microwave until green pepper is
crisp-tender, 2 or 3 minutes. Serve over chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Honey of a Chicken
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
1/2 - tsp finely shredded orange peel
1/2 - cup orange juice
2 - Tbsp honey
1 - Tbsp soy sauce
2 - tsp cornstarch
2 to 2 1/2 - lb meaty chicken pieces
For sauce:In a 2 cup microwave-safe measure, stir together orange
peel, orange juice, honey, soy sauce and cornstarch. Micro-cook on 100
percent power(high) for 2 to 3 minutes or until mixture is thickened
and bubbly, stirring every minute. Set aside.
In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces,
skin side down, with meatiest portions toward the outside. Cook,
covered loosely with waxed paper, on high for 9 minutes, giving dish a
half turn and rearranging chicken once. Drain well. Brush chicken with
sauce. Turn chicken and brush with sauce again. Cook, covered, for 8 to
10 minutes or until chicken is no longer pink. Remove baking dish
from oven. Keep warm. Reheat remaining sauce, uncovered, for 1 minute
or until heated through. Pass with chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Snow Peas
Keywords: MPoul, Chicken, Microwave, Oriental
Source: MAINPOUL.ZIP
1/3 - cup soy sauce
2 - Tbsp lime juice
2 - Tbsp water
1 1/2 - Tbsp cornstarch
1 - lb boneless chicken breast or thigh meat, cut into bite-size pieces
8 - oz fresh mushrooms, cleaned and sliced
1/2 - lb fresh snow peas
3 - cups cooked rice
Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round
casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and
stirring midway through cooking, microwave on high 7 to 8 minutes. Add
snow peas, cover and microwave on high 2 minutes or until snow peas are
tender crisp. Serve over a bed of fluffy rice, garnishing with lime
wedges or slices of lime. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Microwave Cajun Chicken
Keywords: MPoul, Chicken, Microwave, Cajun, Yams
Source: MAINPOUL.ZIP
2 - large ( 1 lb) yams or sweet potatoes, peeled and sliced 1/4" thick
2 - Tbsp water
1 - 2 1/2 to 3 lb broiler-fryer chicken, cut up
3/4 - tsp paprika
1/2 - tsp onion powder
1/2 - tsp dried thyme, crushed
1/4 - tsp garlic salt
1/8 to 1/4 - tsp ground red pepper
1/8 to 1/4 - tsp ground black pepper
1/8 to 1/4 - tsp ground white pepper
Milk
Lime or lemon juice
Lime or lemon slices
In a 1 qt. microwave safe casserole, combine yams and water. Cook,
covered, on 100% power (high) 5 to 7 minutes or until just tender,
stirring once. Cover and set aside.
Rinse chicken and pat dry; remove skin. In a bowl, combine paprika,
onion powder, thyme, garlic salt, red pepper, black pepper and white
pepper. In a 12 x 7 1/2 x 2" microwave safe baking dish, arrange
chicken pieces, meaty side up with meatier portions toward edges.
Brush chicken pieces with milk. Sprinkle with seasoning mixture,
evenly, over chicken pieces. Cover with wax paper. Cook on high for
11 to 14 minutes or until tender and no pink remains, giving the dish
a half turn and rearranging chicken pieces after 6 minutes. Remove
chicken from oven. Return yams to oven and reheat on high for 1
minute.
To serve, sprinkle lime juice over yams. Arrange chicken, yams and
lime slices on serving platter. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Olympic Seoul Chicken
Keywords: MPoul, Chicken, Microwave, Oriental
Source: MAINPOUL.ZIP
8 - broiler-fryer chicken thighs (about 2 lb), skinned
1/4 - cup white vinegar
3 - Tbsp soy sauce
2 - Tbsp honey
1/4 - tsp ground ginger
6 - cloves garlic, coarsely chopped
1 - tsp crushed red pepper
Wash chicken and pat dry. Arrange in a single layer in a baking dish.
In a small bowl, mix together vinegar, soy sauce, honey, ginger, garlic and
red pepper. Pour mixture over chicken; cover with waxed paper. Turning
each piece over and basting midway through cooking, microwave on high
12 to 14 minutes.
Pour liquid in dish into a 4 cup glass measure. Cover chicken again
and set aside. Microwave liquid on high until it reduces to 1/2 cup of
sauce. Spoon sauce over chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mandarin Chicken and Broccoli
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
1 - lb boneless chicken breasts, skinned
Salt and pepper
1 - 10 oz pkg frozen broccoli spears
1 - Tbsp cornstarch
3/4 - cup orange juice
3/4 - tsp marjoram leaves
1/2 - tsp ground ginger
1 - 11 oz can mandarin oranges, drained
Hot cooked rice
Cut chicken breasts, diagonally, into 1/2" slices. Arrange in a
circular pattern in a 9" round baking dish; sprinkle with salt
and pepper. Cut frozen broccoli into 2" lengths; arrange over
chicken. Cover with plastic wrap and microwave on high 6 minutes.
Move chicken and broccoli and microwave on high 3 to 5 minutes
or until chicken is no longer pink. Drain 1/4 cup liquid from
cooked chicken and broccoli into a 4 cup glass measure; set chicken
and broccoli aside.
Combine cornstarch, orange juice, marjoram and ginger. Add to
reserved liquid. Stirring midway through cooking, microwave on high
3 minutes or until mixture thickens. Add oranges and microwave on
high 1 minute. Arrange chicken, broccoli and rice on a serving
platter; spoon sauce over top. Makes 3 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Cajun Game Hens
Keywords: MPoul, Poultry, Cajun
Source: MAINPOUL.ZIP
1 - 14 1/2 oz can Cajun style stewed tomatoes
2 - green onions, sliced
1 - stalk celery, sliced
1 - red bell pepper, cut in strips
1 - green bell pepper, cut in strips
1/2 - carrot, thinly sliced
2 - cloves garlic, minced
1/2 - tsp thyme
1/2 - tsp cayenne pepper
1/2 - tsp white pepper
1/2 - tsp black pepper
1/2 - tsp salt
2 - 20 oz Cornish game hens, thawed and cut in half, lengthwise
2 - Tbsp cornstarch
1/4 - cup water
Preheat oven to 350 degrees. Combine tomatoes, vegetables, garlic
and thyme. Place in a 9 x 13" baking pan. Mix ground pepper spice
and salt; rub over hens. Place hens, skin side up on vegetables.
Cover and bake for 45 minutes; basting, occasionally. Bake, uncovered
for 15 minutes longer. Remove hens; keep warm. Place vegetables and
juices in saucepan. Dissolve cornstarch in water. Stir into
vegetables. Cook, stirring constantly, until thickened. Serve hens on
top of sauce. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Sausage Gumbo
Keywords: MPoul, Sausage, Cajun, Soup/stew
Source: MAINPOUL.ZIP
1 1/4 - lb boneless chicken, skinned and diced
3/4 - lb Cajun style or hot Italian sausage, sliced
1 - large onion, sliced
1 - red bell pepper, diced
3 - Tbsp flour
1 - 14 1/2 oz can Cajun style stewed tomatoes
1 - cup chicken broth
Hot pepper sauce
Brown sausage in a heavy 4 qt. pot. Add chicken, onion and red
bell pepper. Saute until chicken is cooked, about 8 minutes.
Sprinkle with flour; cook 1 minute. Stir in tomatoes and broth.
Cook, stirring occasionally, for 15 minutes. Add hot pepper sauce
to taste. Serve over hot cooked rice, if desired. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Louisiana Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - half chicken breasts, skinned and boned
2 - 14 1/2 oz cans Cajun style stewed tomatoes
2 - Tbsp cornstarch
4 - slices Monterey Jack cheese
Parsley
Place chicken in baking dish. Cover and bake @ 375 degrees for
30 to 35 minutes; drain. Combine tomatoes and cornstarch; stir to
dissolve cornstarch. Cook, stirring constantly, until thickened.
Remove chicken from baking dish. Pour sauce into dish, reserving 1
cup sauce. Arrange chicken over sauce; top with remaining sauce.
Place 1 slice cheese on top of each piece of chicken. Bake until
cheese melts. Garnish with parsley. Serve over hot cooked rice, if
desired. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Crispy Cajun Chicken
Keywords: MPoul, Chicken, Cajun
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb broiler fryer, cut up, skin removed
1/2 - cup Miracle Whip dressing
1 - tsp ground cumin
1 - tsp onion powder
1/2 - tsp ground red pepper
1/2 - tsp garlic powder
1 1/2 - cups crushed sesame crackers
Brush chicken with combined salad dressing and seasonings; coat with
crumbs. Place on rack of broiler pan. Bake @ 400 degrees 45 to 50 minutes
or until tender. Makes 3 to 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Enchilada Magnificent
Keywords: MPoul, Mexican
Source: MAINPOUL.ZIP
1/2 - cup chopped onions
2 - Tbsp margarine or butter
2 - cups (8 oz) Velveeta Mexican Shredded Pasteurized Process
Cheese Spread with Jalapeno Pepper
1/2 - cup milk
2 - cups chopped cooked chicken
1/2 - cup pitted ripe olive slices
8 - 6" diameter flour tortillas
Oil
1/2 - cup salsa sauce
In a large skillet, saute onion in margarine. Add 1 1/2 cups
cheese and milk. Reduce heat to low. Stir until cheese is melted.
Add chicken and olives; mix well. Dip tortillas in hot oil to
soften; drain. Place 1/4 cup chicken mixture in the center of each
tortilla; roll up. Place seam side down, in a 12 x 8" baking dish;
top with salsa sauce. Bake @ 350 degrees for 15 minutes or until
thoroughly heated. Top with remaining cheese and additional ripe
olive slices, if desired. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fiesta Chicken
Keywords: MPoul, Chicken, Mexican
Source: MAINPOUL.ZIP
1 - cup fresh bread crumbs
1/4 - cup Parmesan cheese
1 - tsp chili powder
1/4 - tsp ground cumin
1/4 - tsp garlic powder
1/4 - tsp ground oregano
2 - whole chicken breasts, split, boned, skinned
1/4 - lb Velveeta Mexican Pasteurized Process Cheese Spread
with Jalapeno Pepper, cubed
1/2 - cup margarine or butter, melted
Combine crumbs, Parmesan cheese and seasonings. Cut slit along
a side of each chicken breast to form a pocket. Fill each pocket
with process cheese. Close opening with wooden picks. Dip in butter
or margarine; coat with crumb mixture. Place in a shallow baking
dish. Sprinkle any remaining crumb mixture over the chicken;
drizzle any remaining butter or margarine on top. Bake @ 400
degrees for 25 minutes or until chicken is tender. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Puff Bravo
Keywords: MPoul, Chicken, Mexican, Casseroles
Source: MAINPOUL.ZIP
3/4 - lb Velveeta Mexican Pasteurized Process Cheese Spread
with Jalapeno Pepper, cubed
1/2 - cup sour cream
1/4 - tsp garlic salt
2 - eggs, separated
2 - 10 oz pkg frozen chopped spinach, thawed, well drained
3 - cups chopped cooked chicken
1/4 - cup chopped red or green bell pepper
1 - 4 oz can sliced mushrooms, drained
2 - 8 oz cans refrigerated quick crescent dinner rolls
In a 3 quart saucepan, combine process cheese, sour cream and
garlic salt; stir over low heat until cheese is melted. Remove
from heat. Beat egg yolks thoroughly; reserve 1 Tbsp for glaze.
Gradually, stir in remaining egg yolks into cheese mixture. Cool.
Beat egg whites until stiff peaks form; fold into cheese mixture.
Add remaining ingredients except dough; mix lightly. Unroll one
can of dough; press into bottom and sides of a greased 12" oven
proof skillet, pressing perforations together to seal. Spread
spinach mixture over the dough. Unroll the second can of dough;
separate into eight triangles. Loosely, twist each triangle at
the pointed end. Arrange dough triangles on the spinach mixture,
pointing ends towards center. Seal outer edges to crust. Brush
dough with the reserved egg yolk. Bake @ 375 degrees for 35 to
40 minutes or until egg mixture is set. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Italian Chicken Cacciatore
Keywords: MPoul, Chicken/Italian, Italian/chicken
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb broiler-fryer chicken, cut up
3 - Tbsp olive oil
2 - 14 1/2 oz cans Italian style stewed tomatoes
1 - 6 oz can tomato paste
2 - cups sliced mushrooms
1 - tsp crushed basil
Salt and black pepper
Hot cooked pasta
Fry chicken in oil until browned on all sides, about 15 minutes;
drain. Add stewed tomatoes, tomato paste, mushrooms, basil and salt
and black pepper to taste. Cover and simmer for 30 minutes. Serve
over hot cooked pasta. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Summer Italian Stuffed Chicken
Keywords: MPoul, Chicken/Italian, Italian/chicken
Source: MAINPOUL.ZIP
4 - broiler-fryer chicken breast halves, boned, skinned
1/2 cup plus 1/3 cup bottled oil-vinegar dressing
1 - small head radicchio, torn into bite-size pieces
1 - small bunch watercress, cut into bite-size pieces
1/4 - cup fresh basil
2 - plum tomatoes, thinly sliced
1 - Tbsp water
1 - egg
2/3 - cup seasoned Italian bread crumbs
1/2 - cup Parmesan cheese
4 - Tbsp olive oil
Tomato rosettes
On hard surface, with meat mallet or similar flattening utensil,
pound chicken to 1/4" thickness; place in large baking pan. Add 1/2
cup oil-vinegar dressing and turn to coat. Cover and refrigerate
30 minutes.
In medium bowl, place radicchio and watercress; add remaining 1/3
cup oil-vinegar dressing and toss to mix. Arrange mixture on
platter; refrigerate.
Remove chicken from oil-vinegar dressing; drain. Cut each chicken
breast in half, crosswise. Place an even portion of basil and
tomatoes on each of four pieces of chicken; top each piece of
chicken with remaining half of breast and with textured side of
meat mallet, pound edges together to seal.
In shallow dish, beat water and egg. On wax pepper, mix bread
crumbs and Parmesan cheese. Dip chicken, one piece at a time, in
egg mixture then in bread crumb mixture. In large frying pan, place
oil and heat over medium-high temperature. Add chicken and cook
about 10 minutes or until chicken is brown and fork can be
inserted with ease. Arrange chicken on top of radicchio mixture.
Garnish with tomato rosettes. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Mediterranean Roast Chicken
Keywords: MPoul, Chicken/Italian, Italian/chicken
Source: MAINPOUL.ZIP
1 - roasting chicken, about 4 lb
1 - tsp dried rosemary, crushed
1/2 - tsp ground sage
1/4 - tsp freshly ground pepper
1/4 - tsp salt
1/3 - cup fresh lemon juice
1/4 - cup pure Italian olive oil
Wash chicken; pull of all fat that can be removed. Drain well.
Place breast side up, on large piece of heavy duty aluminum foil
in a baking dish or roasting pan. Combine rosemary, sage, salt and
pepper. Season cavity of bird with half the mixture, saving the
rest to season outside. Mix lemon juice and olive oil. Spoon 2
Tbsp inside cavity; pour remainder over bird. Sprinkle with
remaining herb mixture.
Bring foil edges together; fold over several times, closing
tightly. Place in preheated 450 degree oven for 1 hour. Remove
from oven; reduce heat to 375 degrees. Open foil wrapping; baste
chicken with pan juices. Return to oven to brown to golden color
and finish roasting, about 15 to 30 minutes.
Test poultry for doneness. It should be well done. The flesh
should be no longer pink, with an internal temperature of 185
degrees. A fork can be inserted with ease and juices will run
clear at leg joint. Remove to platter for serving. Makes 4 to 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Italian
Keywords: MPoul, Chicken/Italian, Italian/chicken
Source: MAINPOUL.ZIP
(Low salt, low fat)
1 - 3 to 3 1/2 lb whole frying chicken, skinned (or use 3 lb
skinned chicken breasts)
2 - Tbsp olive oil
2 - Tbsp lemon juice
2 - cloves garlic, crushed
1/4 - tsp oregano
2 - Tbsp dry white wine
pepper to taste
If using whole chicken, cut chicken in half. Blend marinade of all
the remaining ingredients. Soak chicken for 10 minutes. Bake in
greased pan @ 375 degrees for 45 minutes to 1 hour or until tender.
Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Poor Boy
Keywords: MPoul, Sandwiches
Source: MAINPOUL.ZIP
1/2 - 8 oz pkg sliced bacon
1 - medium sized onion, minced
1/4 - tsp dried thyme leaves
1/8 - tsp ground red pepper
1 - Tbsp cider vinegar
1 - Tbsp prepared mustard
1 - tsp Worcestershire sauce
1/2 - tsp salt
1 - egg yolk
Salad oil
1 - 12 oz pkg breaded chicken-breast tenders
1 - 15" long loaf French or Italian bread (about 1/2 lb)
1/4 - medium sized head iceberg lettuce, coarsely sliced
2 - medium sized tomatoes, sliced
1 - medium sized red onion, thinly sliced
1 - 15 oz jar pickled okra, drained
Ripe and pimento-stuffed olives, drained
About 40 minutes before serving, in a 10" skillet over medium low
heat, cook bacon until browned. Remove bacon to paper towels to drain.
Spoon off all but 1 Tbsp bacon fat from skillet. Add onion, thyme
and ground red pepper; cook until onion is tender, stirring occasionally.
In blender at low speed, blend cooked onion, vinegar, mustard,
Worcestershire sauce, salt, egg yolk and 2 Tbsp salad oil until blended.
Remove center of cover (or cover) and very slowly pour 1/3 cup salad
oil in a thin, steady stream into onion mixture. Continue blending until
well mixed. Set dressing aside.
Prepare chicken-breast tenders as label directs. Slice French bread
horizontally in half. Spread cut sides of bread with dressing. Arrange
lettuce, tomato, sliced red onion, chicken tenders and bacon on bottom
half of bread; replace top half. Serve with pickled okra and olives.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Peppers and Sausage
Keywords: MPoul, Sausage
Source: MAINPOUL.ZIP
1/2 - lb sweet Italian-sausage links
1 - large red pepper
1 - large yellow pepper
1 - medium-size red onion
3 - Tbsp olive or salad oil
1/2 - tsp dried thyme leaves
2 - whole medium-size skinless, boneless chicken breasts
salt
pepper
4 - tsp Balsamic or red wine vinegar
thyme sprigs for garnish
About 40 minutes before serving, in a 12" skillet over medium heat,
heat sausage and 1/4 cup water to boiling; cover and cook 5 minutes.
Remove cover; cook until sausages are browned, about 20 minutes,
turning sausages frequently and pricking them to release fat.
Meanwhile, cut each pepper into 1 1/2" wide strips; cut red onion
into thin wedges. In 3 qt. saucepan over medium-high heat, in hot olive
or salad oil, cook peppers, onions and thyme about 10 minutes or until
vegetables are fork-tender, stirring mixture frequently.
Cut each chicken breast in half; sprinkle lightly with salt and
pepper. With slotted spoon, remove sausage to paper towels to drain and
cool slightly; thinly slice sausage diagonally.
In sausage drippings remaining in skillet over medium heat, cook
chicken breasts until tender and browned, about 10 to 15 minutes. To
chicken in skillet, add vinegar, vegetable mixture and sliced sausage;
heat through. Garnish with thyme sprigs to serve. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Duckling Milan
Keywords: MPoul, Duck/Italian, Italian/poultry
Source: MAINPOUL.ZIP
1 - duckling, thawed and quartered
1/4 - tsp black pepper
1 - Tbsp dried oregano
1/2 - Tbsp dried basil
4 - Tbsp Dijon mustard
1/3 - cup grated Parmesan cheese
1/3 - cup dry vermouth
1/4 - cup chopped parsley for garnish
Preheat oven to 400 degrees. With a sharp knife, score skin of duckling
quarters. Place duckling quarters, skin side up, on a rack in a uncovered
roasting pan; sprinkle with pepper, oregano and basil. Roast 1 hour. Remove
duckling from rack. Drain liquid from pan. Place duckling quarters in pan
without rack. Spread mustard over top of duckling quarters; sprinkle with
cheese. Pour vermouth in pan and continue baking @ 400 degrees for 45
minutes or until tender. Garnish with parsley. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Duckling with Mushroom Wine Sauce
Keywords: MPoul, Duck, Sauces/poultry
Source: MAINPOUL.ZIP
1 - tsp vegetable oil
1/2 - cup minced green onions
1/4 - cup minced carrots
1 - Tbsp all purpose flour
3/4 - cup dry sherry or white wine
3/4 - cup water
1/2 - tsp chicken flavored bouillon granules
1/2 - tsp dried whole rosemary
1/4 - tsp dried whole thyme
1/4 - tsp garlic powder
1 - bay leaf
1/2 - lb fresh mushrooms, sliced
1 - duckling, thawed, quartered and skinned
1 - tsp coarsely ground pepper
Coat a large fry pan with cooking spray, add oil. Place over medium-
high heat until hot. Add onions and carrots; saute until crisp-tender.
Stir in flour. Cook over medium heat 1 minute, stirring constantly. Stir
in wine, water, chicken bouillon granules, rosemary, thyme, garlic powder,
bay leaf and mushrooms. Bring to a boil. Reduce heat; simmer 5 to 10
minutes, stirring often.
Sprinkle duckling quarters with pepper. Coat roasting pan with
cooking spray. Place duckling quarters, skin side up, in pan. Spoon
mushroom-wine sauce over top. Cover and bake @ 350 degrees for 1 hour
and 10 minutes, basting frequently the last 30 minutes. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Mexican Duckling Dinner
Keywords: MPoul, Duck
Source: MAINPOUL.ZIP
1 - duckling, thawed, quartered and skinned
3 - Tbsp olive oil
1 - large onion, chopped
1 - large clove garlic, minced
1 - 4 oz can chopped mild green chilies, drained
1/2 - lb mushrooms, sliced
1 - 16 oz jar thick and mild chunky salsa
1 - cup white wine
1 - tsp oregano
1/2 - cup sliced pitted ripe olives
1/4 - cup grated Parmesan cheese
1 - cup shredded Monterey Jack cheese
Cooked noodles
In large skillet over medium heat, brown duckling in oil on all sides.
Add onion, garlic, chilies and mushrooms. Cook 5 minutes. Stir in salsa,
wine and oregano. Simmer, covered, 45 to 50 minutes or until duckling is
tender. Stir in olives and Parmesan cheese. Sprinkle with Monterey Jack
cheese. Cook, covered, just until cheese melts, about 2 minutes. Serve over
cooked noodles. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Tandoori Chicken
Keywords: MPoul, Chicken, Indian
Source: MAINPOUL.ZIP
(Indian Style)
2 - lb chicken legs and thighs
1 1/2 - Tbsp vegetable oil
1/2 - tsp red food color
Salt to taste
1/2 - tsp black pepper
1 to 2 - tsp garlic powder
1 - medium onion(optional)
1 - cup yogurt
1 - tsp Garam Masala
1/2 - lemon or lime, sliced
Peel skin off chicken pieces. Make several cuts into each piece.
Wash off clean with paper towel. Mix vegetable oil, food color, all
spices and onion, if desired into yogurt. Marinate chicken with
mixture 4 or 5 hours, overnight for best results.
Bake chicken @ 400 degrees 30 minutes. No need to preheat oven.
Keep basting with juice occasionally. If there is excess juice,
you may spoon out some. Broil chicken 2 to 5 minutes toward the
end. Sprinkle with Garam Masala. Garnish with lemon slices and few
leaves of cilantro (optional).
-End Recipe Export-
-Begin Recipe Export-
Title: Braised Breast of Duck or Chicken with Peaches
Keywords: MPoul, Chicken, Duck, Peaches
Source: MAINPOUL.ZIP
1 - Tbsp light vegetable oil like safflower
2 - Tbsp butter
3 - medium size firm mushrooms, sliced
2 - duck or chicken livers
4 to 6 - half breasts of duck or chicken, skinned and boned
1/2 - tsp finely chopped fresh garlic
2 - Tbsp grated orange rind
1 - tsp tomato paste
1 - tsp meat flavoring
1 - cup strong chicken stock
1/4 - cup orange juice
1 - Tbsp light honey
3/4 - cup pureed fresh peaches
1 - tsp guava or red currant jelly
1/2 - cup Hollandaise sauce or 1/3 - cup heavy cream, whipped
4 to 6 - fresh peaches, peeled and quartered
In deep, heavy pot, heat oil. Add 1 Tbsp butter and let it melt
and foam. Add mushrooms. Stir over high heat 2 minutes. Remove
mushrooms with slotted spoon and set aside. Brown livers; remove
and set aside. Lightly brown duck or chicken on both sides and
remove from pan. Reduce heat to low, add 1 Tbsp butter and melt
it. Add garlic and orange rind. Stir over low heat 2 minutes. Add
tomato paste and meat flavorings and blend. Add stock, orange
juice and honey and stir over moderate heat until mixture boils.
Add peach puree and jelly and bring to a boil. Place breasts in
pot and coat with sauce. Cook over low heat about 20 minutes or
until done.
Arrange breasts on heatproof serving platter. Whisk Hollandaise
sauce or whipped cream into sauce. Add mushrooms and peaches. Spoon
sauce mixture over breasts and brown top lightly under broiler.
Slice livers neatly and arrange as garnish on top of dish. Makes
4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Speedy Rotini and Chicken
Keywords: MPoul, Chicken, Pasta
Source: MAINPOUL.ZIP
1/2 - of a 1 pound package Rotini, uncooked
1/2 - cup sliced red onion
1/4 - cup water
3 - Tbsp olive oil
1/2 - tsp salt
2 - boneless whole chicken breasts, skinned and cut into strips
1/2 - tsp chicken flavor instant bouillon
1/2 - tsp tarragon leaves
1 - cup fresh broccoli flowerets
3 - Tbsp grated Parmesan cheese
1 - cup carrot curls
Prepare Rotini according to package directions; drain. In large
skillet, heat oil. Add chicken, broccoli, carrot and onion; cook and
stir over medium heat until broccoli is tender crisp. Add water,
salt, bouillon and tarragon; cook and stir until chicken is cooked
through. Add rotini and Parmesan cheese; toss to coat. Heat through.
Serve immediately. Refrigerate leftovers. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Coq au Vin
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - cup vegetable oil
3 - lb frying chicken, cut up
4 - carrots, peeled and cut in 2" pieces
8 - white boiling onions, peeled
4 - medium red potatoes, peeled and quartered
2/3 - cup Lea & Perrins white wine Worcestershire sauce
Preheat oven to 325 degrees. In a skillet, heat oil. Brown
chicken pieces, lightly on all sides. Remove chicken pieces to
ovenproof casserole as they brown. Add carrots, onions and
potatoes. Pour white wine Worcestershire sauce over all. Cover
tightly and bake 45 to 60 minutes, basting often with juices
in casserole, until chicken and vegetables are tender. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Flavorful Sauteed Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/3 - cup Lea & Perrins white wine Worcestershire sauce
1 - lb boneless, skinless chicken breasts, sliced and pounded thin
2 to 3 - Tbsp butter
In a bowl, place Worcestershire sauce; add chicken pieces, turning
to coat. In a large skillet, heat butter. Lift chicken pieces from
bowl, allowing excess to drip back. Saute chicken pieces in hot
butter until lightly browned and cooked through, about 3 minutes.
Remove chicken to serving platter. Pour Worcestershire sauce from
bowl into skillet. Cook over medium heat, stirring, about 1 1/2
minutes. Pour sauce over chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Down Home Chicken Casserole
Keywords: MPoul, Chicken, Casseroles
Source: MAINPOUL.ZIP
1 - medium onion, chopped
2 - celery ribs, cut into thin strips, about 2" long
2 - medium carrots, cut into thin strips, about 2" long
1/2 - cup chopped green pepper
10 - oz frozen green beans
3 - Tbsp instant tapioca
1 1/2 - tsp salt
1/4 - tsp oregano
Dash pepper
4 - chicken breast halves
14 or 15 - oz canned tomatoes, crushed tomatoes or tomato pieces
Place the vegetables in a large Dutch oven set over high heat.
Sprinkle tapioca over the dish, then sprinkle with salt, pepper and
oregano. Top with chicken and then pour tomatoes over all.
Bring to a boil, then cover and reduce heat to simmer. Cook 45
minutes or until vegetables are tender and sauce is thick. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Moonscape Orange Chicken
Keywords: MPoul, Chicken, Oriental, Stir fry
Source: MAINPOUL.ZIP
2 - oranges
4 - green onions, cut in 1/4" long pieces
1/3 - cup soy sauce
1/4 - cup sugar
1 - cup orange juice
Vegetable oil for deep frying
3 - lb boned, skinned chicken breasts and thighs, cut into bite
sized pieces
2 - Tbsp vegetable oil
1 - Tbsp shredded fresh ginger or 1 tsp ground ginger
1/4 - tsp hot pepper sauce
Score peel of 1 orange in quarter sections; remove peel. Remove
all white membrane from peel; cut into long thin strips. Peel
second orange; section both oranges. Reserve sections and orange
peel strips.
Combine green onions, soy sauce, sugar and orange juice in a
small bowl; set aside.
Pour oil to depth of 3" in a large heavy saucepan. Heat oil to
375 degrees on deep fat thermometer. Fry chicken, a small amount at
a time, about 4 minutes or until pieces lose their pink color.
Remove with slotted spoon; drain on a paper towel.
Heat 2 Tbsp of oil in a large skillet or wok. Add ginger, hot
pepper sauce and orange peel strips; stir fry for 1 1/2 minutes.
Add chicken pieces; stir fry for 3 minutes. Add orange juice
mixture; stir fry for 3 minutes. Transfer to a heated serving dish.
Garnish with orange sections. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mandarin Kahlua Chicken in Lettuce
Keywords: MPoul, Chicken, Stir fry, Oriental, Sauces/poultry
Source: MAINPOUL.ZIP
Kahlua Seasoning Sauce
1 - large whole chicken breast, boned and skinned
1 - tsp soy sauce
1- tsp Kahlua
1 - Tbsp oil
1/2 - cup finely chopped cooked ham
1 - cup finely chopped fresh mushrooms
1/2 - cup finely chopped green or mild onion
1 - cup finely chopped water chestnuts(1 can 8 ounce net weight)
Endive or small romaine spears
Prepare Kahlua Seasoning Sauce. Chop chicken meat fine and mix
with 1 tsp each soy sauce and Kahlua. Let stand while assembling
other ingredients, then stir-fry chicken in hot oil for 1 minute.
Add ham and cook 1 minute. Stir in mushrooms, onion and water
chestnuts. Add Kahlua Seasoning Sauce. Stir-fry until chicken is
tender and mixture well-blended(1 to 2 minutes longer). Remove
from heat. Serve hot or at room temperature as a filling for crisp
cold endive or small romaine lettuce spears. Filling may be made
a day ahead or frozen, then reheated quickly.
KAHLUA SEASONING SAUCE:
Mix and set aside 1/4 cup each Kahlua and chicken broth; 1
tablespoon fresh lemon juice; 2 teaspoons each chili powder and
cornstarch; 1/2 teaspoon each grated fresh ginger, hot mustard
and salt; 1 large clove garlic, pressed. Makes about 2 1/2 cups
seasoning.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Almond Ding
Keywords: MPoul, Stir fry, Oriental
Source: MAINPOUL.ZIP
1/2 - lb raw chicken, cut into 2/3" cubes
1 - egg white
1 - Tbsp cornstarch
1 - Tbsp soy sauce
3 - Tbsp peanut oil, divided
Several dashes garlic salt
Dash ground ginger
5 - Tbsp diced celery
2 - Tbsp chopped onions
2 - Tbsp diced green pepper
1/4 - cup chopped carrots
1/2 - cup sliced fresh mushrooms
1/2 - cup sliced water chestnuts
1/2 - cup diced bamboo shoots
SAUCE:
2 - Tbsp dry white wine
2 - tsp soy sauce
1/2 - tsp sugar
1/2 - tsp salt
1/4 - tsp sesame oil
1/4 - tsp white pepper
Marinate chicken in egg whites, cornstarch and 1 tablespoon soy
sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or
wok to 300 degrees and stir-fry chicken pieces rapidly for about
1 minute, or until chicken loses pink color. Remove from pan and
drain on paper toweling.
In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic
salt and dash of ginger. Immediately add remaining diced
vegetables and stir-fry for 10 to 20 seconds. Return chicken to
mixture. Add 2 tablespoons dry white wine and the sauce
ingredients. Cook until done, about 6 minutes. Add a little
cornstarch mixed with water to thicken if necessary.
-End Recipe Export
-Begin Recipe Export-
Title: Quick Saucy Chicken Stir-Fry
Keywords: MPoul, Chicken, Stir fry
Source: MAINPOUL.ZIP
2 - Tbsp oil
3 - chicken breast halves, skinned, boned, cut into 1" pieces
1 - cup broccoli flowerets
1 - cup cauliflowerets
1/2 - cup Salad Dressing or Mayonnaise
1/4 - cup 2" julienne cut carrots
1 - Tbsp soy sauce
1/4 - cup green onion slices
1/2 - tsp ground ginger
1 - clove garlic, minced
2 - cups hot cooked rice
Heat 1 Tbsp oil in wok or large skillet over medium-high heat.
Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp
tender. Remove vegetables from pan. Add remaining oil and chicken
to pan; stir fry 4 minutes or until tender. Stir in vegetables and
all remaining ingredients except rice; simmer 1 minute, stirring
occasionally. Serve over rice. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Barbecued Cornish Hen
Keywords: MPoul, Poultry, Barbecue/sauce
Source: MAINPOUL.ZIP
4 - Cornish game hens
Butter, melted
BARBECUE SAUCE:
1 - clove garlic, minced
2 - tsp salt
1/4 - cup vinegar
1/4 - cup lemon juice
1/4 - cup oil
1 1/4 - cups Worcestershire
2 - Tbsp chopped onion
1 - tsp paprika
1/2 - cup brown sugar
1/4 - cup ketchup
Brush each Cornish hen with butter and place on vertical roaster.
Mash garlic and salt together in a bowl. Combine with remaining
ingredients. Set Cornish upright on grill over coals and cover
barbecue grill. Brush with sauce every 10 minutes for about 45
minutes or until tender.
-End Recipe Export-
-Begin Recipe Export-
Title: Oriental Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - pkg oriental flavor noodles with flavor packs
8 - oz cooked, shredded chicken
2 - Tbsp vegetable oil
1/2 - tsp powdered ginger
1 - cup fresh or frozen (thawed) broccoli
1 - cup grated carrots
Sesame seeds, toasted
Before opening noodles, break up noodles. Add noodles and
seasoning from one pack of flavor to 2 cups boiling water.
Cook, uncovered, stirring occasionally for 3 minutes. Saute 8
ounces of cooked, shredded chicken with 2 Tbsp vegetable oil,
seasoning from 1 flavor pack and powdered ginger. Stir in
broccoli and carrots. Cook and stir for 2 minutes. Toss with
cooked noodles. Garnish with toasted sesame seeds. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Crescent Chicken Squares
Keywords: MPoul, Appetizers/chicken
Source: MAINPOUL.ZIP
1 - 3 oz pkg cream cheese
2 - cups cooked chicken, cubed
2 - Tbsp milk
2 - Tbsp melted butter
1/4 - tsp salt
1/8 - tsp black pepper
1 - Tbsp minced onions
Crushed seasoned croutons
Blend softened cream cheese with butter until smooth. Add
remaining ingredients. Mix well. Roll out your own sweet dough
or one package of crescent rolls. Cut into 4" squares. Place 2
Tbsp chicken mixture in the center of each square. Bring the
four corners to the center, pinching to secure. Brush top with
melted butter and sprinkle with seasoned crushed croutons. Bake
@ 350 degrees for 20 to 25 minutes or until golden brown.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Japanese Chicken
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
4 - large chicken breasts
1/2 - cup packed brown sugar
1/2 - cup water
1/2 - cup soy sauce
1/2 - cup cooking sherry
2 - Tbsp cooling oil
2 - tsp vinegar
1 - tsp ground ginger
1 - clove garlic, minced
1 - can pineapple or 1 fresh pineapple (preferred)
Bone chicken breasts and cut in 12 pieces. Place on bottom of a
flat dish. Mix sugar, water, soy sauce, cooking sherry, oil,
vinegar, garlic and ginger in a bowl for marinade. Pour marinade
over chicken. Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pineapple into spears or drain canned pineapple chunks
and string in sticks. Grill chicken on medium coals for 25 to 30
minutes, turning and basting often with reserved marinade. You may
bake chicken in oven on 400 degrees. Baste often until browned
lightly, about 30 minutes or until tender. Grill pineapple about
last 10 minutes, basting with marinade. Serve pineapple with chicken
over rice or potatoes.
-End Recipe Export-
-Begin Recipe Export-
Title: Versatile Chicken Filling
Keywords: MPoul, Chicken, Sandwiches, Appetizers/spread, Appetizers/chicken
Source: MAINPOUL.ZIP
1 - 3 to 4 lb chicken or turkey
1 - 8 oz pkg cream cheese
1 - small onion
Salt and black pepper to taste
Boil and then cut chicken or turkey into bite size pieces. Chop
onion. Combine onion and chicken or turkey in a large bowl. Mix in
cream cheese with your hands until well blended.
This filling can be used in many ways! The easiest way is to
spread it on bread and sizzle in a frying pan like a grilled
cheese sandwich. It is, also, good in cold sandwiches. It can be put
in cream puff pastry shells or crescent rolls and baked @ 325
degrees until browned.
It can be served on lettuce leaves as a salad. (Add celery, if
desired.)
It can be served on crackers as appetizers, if desired. Good hot
or cold.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Tarragon
Keywords: MPoul, Tarragon
Source: MAINPOUL.ZIP
1/3 - cup flour
1/2 - tsp salt
1/8 - tsp black pepper
4 - whole chicken breasts, skinned, boned and halved
6 - Tbsp butter or margarine
1/4 - lb fresh mushrooms
2 - Tbsp sliced green onions
1/2 - tsp tarragon
1 3/4 - cups chicken broth
1/3 - cup chopped parsley
5 - cups hot cooked rice
Combine flour, salt and black pepper; dredge chicken, reserving
the flour mixture. Brown the chicken in 2 Tbsp butter or
margarine; remove. Add 2 Tbsp butter or margarine, mushrooms,
green onions and tarragon to skillet. Blend in reserved flour
mixture. Gradually, add chicken broth. Cook, stirring constantly,
until thickened. Add chicken; cover and simmer 20 minutes. Skim off
excess fat. Combine remaining 2 Tbsp butter or margarine and
parsley with hot rice; mix well. Spoon chicken and sauce over
rice. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Cheese Puff
Keywords: MPoul, Casseroles
Source: MAINPOUL.ZIP
1 - 20 oz can crushed pineapple, drained
8 - eggs, lightly beaten
3 - cups shredded Monterey Jack cheese
2 - cups small curd cottage cheese
1/2 - cup flour
1 - tsp baking powder
1/2 - tsp salt
1 - 4 oz can chopped green chilies
2 - cups diced cooked chicken
2 - Tbsp margarine or butter
1/3 - cup grated Parmesan cheese
Blend pineapple with next 8 ingredients. Melt margarine or
butter in a 13 x 9" shallow baking dish. Pour the mixture into
the dish. Sprinkle with Parmesan cheese. Bake in a 350 degree
oven for 40 to 45 minutes. Serves 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Roast Chicken with Oat Stuffing
Keywords: MPoul, Chicken, Stuffing
3 to 4 - lb broiler-fryer chicken
6 - medium onions
1/4 - cup margarine or butter, melted
Oat Stuffing
Prepare Oat Stuffing (see below). Fill the wishbone area of the
chicken with stuffing. Fasten neck skin to back with a skewer. Fold
wings across back with tips touching. Fill body cavity lightly.
(Do not pack too full. The stuffing will expand. )
Place chicken, breast side up, in a shallow roasting pan. Cut
onions in half and arrange around the chicken. Brush chicken and
onions with margarine or butter. Roast, uncovered, in a 375 degree
oven, brushing chicken and onions several times with remaining
margarine or butter until chicken and onions are done, about 1 1/2
hours. Serves 6.
OAT STUFFING:
1 - large onion, finely chopped
1/4 - cup margarine or butter
1 - cup regular oats
1/2 - tsp salt
1/2 - tsp ground coriander
1/4 - tsp black pepper
1/8 - tsp nutmeg
Cook and stir onion in margarine in a 10" skillet over medium
heat until light brown. Stir in remaining ingredients. Cook and
stir until oats are gold brown and crisp, about 3 to 4 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Rosemary
Keywords: MPoul, Chicken, Apricots
Source: MAINPOUL.ZIP
8 - boneless, skinned chicken breast halves
Leaves from 4 sprigs fresh rosemary (or 3 Tbsp dried rosemary)
5 - Tbsp apricot preserves
5 - Tbsp butter or margarine, softened
1 - large clove garlic, minced
Preheat oven to 350 degrees. Flatten chicken breast halves
slightly. Mix together rosemary, apricot preserves, butter and
garlic. Spread 1 tablespoon of the mixture on each breast, roll
up and secure with skewer or tie with string. Place rolls in
oven-proof casserole. Spread remaining rosemary mixture on top.
Cover; bake 45 minutes or until done. Remove chicken to a warmed
platter. Reduce pan juices over heat until thick; pour over
chicken. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Choice Chicken Curry
Keywords: MPoul, Chicken, Stir fry, Curry
Source: MAINPOUL.ZIP
6 - boned and skinned chicken breast halves, cut in about 6 per
half
3 - Tbsp olive oil
2 - cloves garlic, peeled and minced
3/4 - cup chopped onion
1/2 - cup chopped green bell pepper
2 - tsp curry powder
1/2 - tsp thyme
1/2 - tsp salt
1 - 14 1/2 oz can tomatoes, chopped
In a large skillet or a wok, saute chicken in 2 Tbsp of olive
oil until it is cooked through, about 5 minutes. Remove and set
aside.
Add remaining tablespoon of olive oil and cook garlic, onion
and green bell pepper over high heat, stirring frequently, until
soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered,
5 minutes on medium high heat, stirring frequently. Return chicken
to skillet; heat through. Serves 6.
Serve with rice and green beans or peas. Mix the peas with the
rice for an Indian touch.
-End Recipe Export-
-Begin Recipe Export-
Title: Easy Chinese Chicken for Two
Keywords: MPoul, Chicken, Microwave, Chinese
Source: MAINPOUL.ZIP
1 - cup hot water
1 - 3 oz pkg chicken flavor Oriental noodle soup
1/4 - tsp Chinese five spice or ground ginger
2/3 - cup frozen peas and carrots
2 - green onions including tops, sliced
1 - cup diced cooked chicken or other poultry
1 - Tbsp soy sauce
2 - Tbsp sliced almonds
Place water in a 1 quart round casserole. Cover and microwave
on high 2 minutes or until boiling. Stir in seasoning packet from
soup and Chinese five spice. Break up noodles, coarsely, and add to
water along with the peas and carrots and onions. Cover again and
microwave on high 4 to 5 minutes or until noodles are tender.
Stir in diced chicken and soy sauce. Cover again and microwave
on high 1 to 2 minutes or until chicken is hot. Top servings with
almonds. Makes 2 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Glazed Apricot Ginger Chicken
Keywords: MPoul, Chicken, Apricots, Oriental
Source: MAINPOUL.ZIP
4 - boned, skinless chicken breast halves (about 1 pound total)
1/4 - cup broken walnuts, pecans or almonds
2 - Tbsp margarine or butter
Salt and black pepper
1/3 - cup apricot or peach preserves
1 - Tbsp vinegar
1/4 - tsp ground ginger
Rinse chicken and pat dry. In a large skillet, cook chicken and
nuts in margarine over medium heat for 8 to 10 minutes or until
chicken is tender, turning occasionally. Transfer chicken to a
serving platter, reserving juices in skillet. Season chicken
breasts, lightly, with salt and black pepper; keep warm.
For glaze, stir preserves, vinegar and ginger into juices in
skillet. Cook and stir over medium heat for 1 to 2 minutes or
until mixture is heated through. Spoon glaze over chicken breasts.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Broccoli with Rice
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 1/2 - cups water
1 1/2 - cups dry rice
1 - lb boned chicken breasts, cut into strips
2 - Tbsp oil
1 - 10 3/4 oz can condensed Cream of Chicken soup
1/2- cup milk
2 - Tbsp Dijon style mustard or prepared mustard
1/2 - cup Cheddar or Swiss cheese, grated
1/2 - pkg (8 oz) frozen broccoli cuts, thawed
2 - Tbsp chopped pimento
Bring water to a boil in a saucepan. Stir in rice. Cover; remove
from heat. Let stand 5 minutes or until all water is absorbed.
Meanwhile, cook and stir chicken in hot oil in a skillet until
lightly browned. Stir in soup, milk, mustard and cheese; add broccoli
and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes
Pour over rice. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken a la King
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb boned chicken breasts, cut into strips
2 - Tbsp butter or margarine
1 - 12 oz jar home style chicken gravy
1 - 10 oz pkg frozen peas
1 - cup milk
1 - 4. 5 oz jar sliced mushrooms, drained
2 - Tbsp dry sherry wine, optional
1/2 - tsp salt, optional
1/8 - tsp black pepper
1 1/2 - cup dry rice
1 - 4 oz jar pimento pieces
Cook and stir chicken in hot butter until lightly browned. Add
gravy, peas, milk, mushrooms, wine, salt and black pepper. Bring to a
boil. Cover; reduce heat and simmer 2 minutes. Bring back to a full
boil. Stir in rice and pimento. Cover; remove from heat. Let stand 5
minutes. Fluff with a fork. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Curry
Keywords: MPoul, Chicken, Curry
Source: MAINPOUL.ZIP
1 - lb boned chicken, cut into strips
1/2 - cup thickly sliced onion
1 1/2 - tsp curry powder
1 - Tbsp oil
1 - cup water
1 10 3/4 oz can condensed cream of chicken soup
1/4 - cup raisins
1 1/2 - cup dry rice
1 - medium tart apple, coarsely diced
2 - Tbsp chopped salted peanuts
Cook and stir chicken, onion and curry powder in hot oil in a
skillet until chicken is lightly browned. Add water, soup and
raisins. Bring to a full boil. Stir in rice. Add apple. Cover; remove
from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with
chopped nuts before serving. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Florentine
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - 10 oz pkg frozen chopped spinach, thawed and drained
1 1/2 - cups dry rice
1 - 10 3/4 oz can condensed cream of chicken soup
1/4 - tsp black pepper
6 - boned chicken breast halves, cut into strips (1 1/2 lb)
1/4 - tsp garlic powder
1 - cup grated Swiss cheese
Mix together spinach, rice, soup and 1/8 tsp of the black pepper
Spread in a greased 13 x 9" baking dish. Layer chicken pieces on
top of spinach. Season with garlic powder and remaining black
pepper. Sprinkle cheese over chicken. Bake @ 350 degrees for 25
minutes or until hot and bubbly. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Microwave Crispy Chicken
Keywords: MPoul, Chicken, Microwave
Source: MAINPOUL.ZIP
2 - Tbsp margarine
1/4 - cup fine dry seasoned bread crumbs
2 - Tbsp grated Parmesan cheese
1/4 - tsp garlic powder
1 1/2 - lb chicken parts, skinned
Paprika
Place margarine in a 6 oz custard cup. Microwave on high 45
seconds or until melted. Combine bread crumbs, Parmesan cheese
and garlic powder in a shallow dish.
Brush the top of each chicken part with margarine. Coat this
side with the crumb mixture. Place crumb side up with meaty
portion to outside edge on a microwave roasting rack, which
has been sprayed with vegetable coating, such as Pam. Sprinkle
with remaining crumbs and dust top with paprika. Loosely cover
with waxed paper. Rotating dish midway through cooking, microwave
on high 9 to 11 minutes. Makes 3 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Mushrooms Parmesan
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb boned chicken or turkey breasts, cut into strips
1/4 - cup chopped onion
2 - Tbsp oil
1 - 10 3/4 oz can condensed cream of mushroom soup
1/4 - cup water
2 - Tbsp dry sherry wine
1 - cup sliced mushrooms
1/2 - cup sliced red or green bell pepper
1/4 - cup grated Parmesan cheese
1 - bag Minute Rice Boil in Bag rice, cooked
Cook and stir chicken and onion in hot oil in a skillet until
chicken is lightly browned and onion is tender. Stir in soup, water
and wine. Add mushrooms, peppers and cheese. Bring to a boil. Reduce
heat; cover and simmer 10 minutes, stirring occasionally. Serve over
rice. Top with additional cheese, if desired. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Paprika Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 1/4 - cups water
2 1/4 - cups dry rice
3 - boned chicken breasts, split (1 1/2 lb)
1 - medium onion, sliced
2 - Tbsp butter or margarine
1 - 10 3/4 oz can condensed cream of chicken soup
1 - 8 oz can stewed tomatoes
2 - tsp paprika
1/2 - cup sour cream
Bring water to a boil in a saucepan. Stir in rice. Cover; remove
from heat. Let stand 5 minutes.
Meanwhile, cook chicken and onion in hot butter in a skillet
until chicken is lightly browned and onion is tender. Remove from
skillet and set aside. Stir soup, tomatoes and paprika into skillet
bring to a boil. Return chicken and onion to skillet. Reduce heat;
cover and simmer 5 minutes or until chicken is fork tender. Stir
in sour cream and heat through. Serve over cooked rice. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peanut Chicken with Rice
Keywords: MPoul, Chicken, Oriental, Peanut butter
Source: MAINPOUL.ZIP
1 1/2 - lb boned chicken breasts, cut into strips
1 - cup chopped onions
1/4 - tsp crushed red pepper flakes
2 - Tbsp oil
1 - 10 3/4 oz can condensed cream of chicken soup
1 - 8 oz can tomatoes, drained and cut up
1/2 - cup milk
1 - tsp chili powder
2 - Tbsp creamy peanut butter
2 1/4 - cups water
2 1/4 - cups dry rice
Cook and stir chicken, onion and red pepper flakes in a skillet
over high heat until chicken is lightly browned and onion is
tender. Stir in soup, tomatoes, milk and chili powder. Bring to a
boil. Reduce heat; cover and simmer 5 minutes. Stir in peanut butter
heat through.
Meanwhile, bring water to a boil in a saucepan. Stir in rice.
Cover; remove from heat. Let stand 5 minutes. Fluff with a fork.
Serve chicken over rice. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Tamale Pie
Keywords: MPoul, Chicken, Mexican, Casseroles
Source: MAINPOUL.ZIP
1 - 8 1/2 to 12 oz corn muffin mix
1 - cup shredded Cheddar or Monterey Jack cheese
1 1/2 - cups shredded cooked chicken or turkey
1 - 10 3/4 oz can condensed cream of chicken soup
1 - 4 oz can chopped green chilies
1 - cup whole kernel corn
1/2 - cup chopped scallions
1 - garlic clove, minced
1 - tsp chili powder
Prepare muffin mix as directed on package, adding 1/2 cup of
the cheese with the mix. Set aside. (Do not bake. )
Cook and stir chicken, soup, chilies, scallions, garlic and chili
powder in a large saucepan until heated through.
Spoon muffin mixture into a greased 2 quart casserole. Spoon
hot soup mixture over muffin mixture to within 1/2" of the edge.
Bake @ 350 degrees for 25 minutes or until cornbread is golden.
Top with cheese. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Ranchero
Keywords: MPoul, Mexican, Soup/stew
Source: MAINPOUL.ZIP
2 1/2 - lb chicken breasts, thighs and legs, skinned
1 - 14 1/2 oz can Mexican style stewed tomatoes
1 - 8 oz can tomato sauce
1 - 7 oz can diced green chilies
1/2 - tsp cumin
1 - clove garlic, minced
2 - zucchini, sliced
Salt and black pepper
Rice, if desired
Combine all ingredients except zucchini, salt and black pepper
in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and
salt and black pepper to taste. Cover and simmer 15 minutes more.
Serve with rice, if desired. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Louisiana Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - slices bacon
1/2 - cup chopped onion
1 - small green bell pepper, sliced
1/8 - tsp thyme leaves, crushed
1 - can condensed tomato soup
1/2 - cup water
1 1/2 - cups diced cooked chicken
Cooked rice
In a skillet, cook bacon until crisp; remove and crumble. Cook
onion and green bell pepper with thyme in bacon drippings until
tender. Stir in remaining ingredients. Heat; stirring occasionally.
Serve over cooked rice. Garnish with bacon crumbs. Makes about 3
cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Microwave Saucy Chicken Barbecue
Keywords: MPoul, Chicken, Barbecue
Source: MAINPOUL.ZIP
2 - medium onions, chopped
2 - garlic cloves, minced
2 - Tbsp water
1 - 11 oz can condensed Zesty Tomato Soup/Sauce
1/4 - cup firmly packed brown sugar
1/4 - cup soy sauce
1 - Tbsp wine vinegar
1/2 - tsp hot pepper sauce
2 1/2 to 3 - lb broiler-fryer chicken, cut up
Place onions, garlic and water in a 12 x 8" microwave safe
baking dish. Cover with vented plastic wrap; cook on high 3 minutes
or until onions are tender, stirring halfway through cooking. Stir
in soup, soy sauce, sugar, vinegar and pepper sauce, mixing well. Add
chicken to sauce, turning to coat. Place thicker pieces toward
edges of dish. Cover with waxed paper; cook on high 24 minutes or
until chicken is cooked. Rearrange chicken and stir sauce twice
during cooking. Let stand 5 minutes. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Voodoo Chicken with Red Pepper Hollandaise Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
2 - cups cooked rice
1 - tsp salt
1 - tsp cayenne pepper
1/2 - tsp freshly ground black pepper
1/2 - tsp oregano
1/2 - tsp thyme
1 - clove garlic, minced
1/4 - tsp white pepper
1 - 3 to 4 lb fryer chicken, cut up
2 - Tbsp oil
Combine seasonings in a bowl or food processor and blend for 1
minute. Rub chicken with oil and sprinkle, evenly, with seasoning
mixture. Bake in oven for 30 to 40 minutes @ 400 degrees, until
golden brown.
RED PEPPER HOLLANDAISE SAUCE:
1 - 8 oz jar roasted red pepper, drained, peeled and pureed
1 - small Jalapeno pepper, minced
2 - Tbsp water
2 - egg yolks
1 - tsp lemon juice
1/2 - tsp Tabasco pepper sauce
1/2 - tsp Worcestershire sauce
8 - oz (2 sticks) butter, melted
Combine pureed peppers, water, egg yolks, lemon juice, Tabasco
sauce and Worcestershire sauce in the top of a double boiler,
over boiling water. Beat mixture, continuously, until thick and
creamy. Gradually, whip in hot, melted butter, a few drops at a
time until blended.
To serve: Place cooked rice on plate, lay chicken pieces on
the rice and ladle red pepper hollandaise sauce over chicken,
as desired. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Vinaigrette with Mushrooms
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb boneless chicken breasts, pounded 1/4" thick
Salt and black pepper
All-purpose flour
4 - Tbsp olive oil
1 - clove garlic, minced
1/3 - cup chicken broth
2 - tsp vinegar
1 - tsp freshly chopped parsley or 1/4 tsp dry parsley flakes
3/4 - tsp freshly chopped tarragon or 1/4 tsp dry tarragon
1 - cup sliced mushrooms
Cooked Rice
Sprinkle chicken with salt and black pepper; coat lightly with
flour, shaking off excess.
In a 10 or 12" skillet, heat oil and cook chicken with garlic
until lightly browned, about 2 minutes on each side. Add chicken
broth, vinegar, parsley, tarragon and mushrooms; simmer, covered, 5
minutes or until tender. Serve over cooked rice. Spoon pan juices
over each serving.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Fillets in Tomato Wine Sauce
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb chicken breast fillets, cut into 8 pieces
1/2 - tsp coarsely ground black pepper
1/2 - tsp salt
1 - 16 oz can whole tomatoes, quartered, liquid retained
2 - purple onions, sliced
2 - cloves garlic, minced
1 - tsp basil
1/2 - cup white wine
Spray non-stick frying pan with butter flavored non-stick
vegetable spray. Heat to medium high, add chicken and brown about
2 minutes on each side. Remove chicken to a warm platter and
sprinkle with black pepper and salt. Drain all liquid from the
tomatoes (should be about 1 cup); pour tomato liquid into the
frying pan. Add onion, garlic and basil. Bring to a boil; reduce
heat, cover, and simmer until onion is tender, about 5 minutes. Add
tomatoes, wine and chicken; cover and simmer about 15 minutes.
Remove cover and cook on medium temperature about 5 minutes.
Serve on fettucini noodles. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Garlic Lime Chicken
Keywords: MPoul, Chicken, Grill
Source: MAINPOUL.ZIP
4 - broiler fryer chicken breasts, skinned, boned and halved
1/2 - cup soy sauce
1/4 - cup fresh lime juice
1 - Tbsp Worcestershire sauce
2 - cloves garlic, minced
1/2 - tsp dry mustard
1/2 - tsp coarsely ground black pepper
Mix together soy sauce, lime juice, Worcestershire sauce, garlic
and mustard. Place chicken in a bowl and pour sauce over all.
Cover and marinate in refrigerator for 30 minutes. Remove chicken
from marinade. Sprinkle with black pepper. Spray non-stick fry pan
with butter flavored cooking spray. Heat over medium temperature.
Add chicken and cook about 6 minutes on each side or until fork
can be inserted in chicken with ease. Serves 4. Note: Chicken may
be grilled. It is also delicious served cold.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts with Chilies and Arroz Blanco
Keywords: MPoul, Chicken, Rice, Mexican
Source: MAINPOUL.ZIP
8 - chicken breast halves, skinned and boned
Salt and freshly ground black pepper
4 - Tbsp butter or margarine, divided
2 - Tbsp vegetable oil
1 - large onion, thinly sliced and separated into rings
2 - pounds Anaheim chilies, peeled and seeded, divided or 4
cans (4 oz each) green chilies, drained
1 - cup milk, divided
2 - Tbsp flour
2 - cups sour cream
1 - 4 oz cup grated Cheddar cheese
Arroz Blanco (recipe follows)
Season chicken with salt and pepper. In large skillet, heat 2
Tbsp butter and oil. Add chicken and cook over medium high heat
until light brown on both sides. Remove from pan and set aside.
Cook onion in skillet until soft, but not brown. Cut all but 3
chilies into strips. Add strips to onion and cook over medium heat
5 minutes. Remove from heat and set aside. Place 3 whole chilies,
1/4 cup milk and 1/2 tsp salt in blender or food processor.
Process until smooth. Add sour cream and blend a few seconds
more. Set aside. Melt remaining 2 Tbsp butter in small saucepan.
Blend in flour. Add 3/4 cup milk and cook, stirring until smooth
and thickened. Remove from heat. Stir in sour cream mixture. Arrange
half the chicken breasts in a casserole. Top with half the onion
chilies mixture. Spread with half the sauce. Repeat layers.
Bake, covered, @ 375 degrees for 25 minutes. Remove from oven.
Sprinkle with cheese. Bake 3 to 4 minutes. Serve over beds of
fluffy Arroz Blanco. Makes 6 servings.
ARROZ BLANCO:
Melt 2 Tbsp butter or margarine in 2 to 3 quart
saucepan. Add 1 cup uncooked rice and cook over moderate heat
until golden, stirring often. Add 1/2 cup chopped onions and
2 cloves minced garlic; cook until onions are soft but not brown.
Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil;
stir once or twice. Reduce heat, cover, and simmer 15 minutes or
until rice is tender and liquid is adsorbed. Salt to taste.
-End Recipe Export-
-Begin Recipe Export-
Title: Hungarian Chicken and Dumplings
Keywords: MPoul, Chicken, Dumplings
Source: MAINPOUL.ZIP
1 - large chicken
1 - medium onion, chopped
1 - Tbsp vegetable oil
1 - Tbsp salt
1 - tsp pepper
11 - Tbsp regular paprika or 3 heaping Tbsp Hungarian sweet
paprika
FOR DUMPLINGS:
3 - cups all-purpose flour
1 - tsp salt
5 - eggs
3/4 - cup water
3 - cups sour cream
Wash and cut up chicken, discarding excess fat. In a large pot,
saute onions in oil until limp. Add chicken, including heart and
gizzard, salt and pepper to onions. Brown chicken quickly, then add
paprika. Cover and simmer for 30 minutes or until chicken is done.
Meanwhile, make dumplings:Mix the flour, salt, eggs and water in
a large mixing bowl until smooth. Dough should be thick, but not
running. Set aside for 10 minutes. Bring 6 quarts water to a boil
in a large pot.
Holding bowl with dumpling batter over water, cut teaspoon size
lumps of batter from edge of bowl into boiling water. Dip knife
in the hot water from time to time so batter won't stick to knife
Stir dumplings from time to time. Cook until the dumplings are
firm and floating on the surface of the water. Remove with a
strainer or slotted spoon. Add well drained dumplings to the
cooked chicken and accumulated juices; heat through. Stir in sour
cream and mix well; do not boil after adding sour cream. Serve
immediately. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts in Cranberry Sauce
Keywords: MPoul, Sauces/poultry
Source: MAINPOUL.ZIP
4 - chicken breast halves
Salt and fresh ground black pepper
1 - Tbsp oil
1 - small onion, finely chopped
1/4 - cup dry white wine
1 - Tbsp honey
1/3 - cup fresh or canned chicken broth
1 - Tbsp tomato paste
2 - cups raw cranberries, cleaned and rinsed
1 - Tbsp butter
Preheat the oven to 350 degrees. Salt and pepper the chicken.
Place the chicken, skin side up on a broiler pan or in a baking
pan. Bake in the oven for 45 to 50 minutes. Transfer the chicken
to a heated platter and cover with foil to keep it warm.
Heat oil in saucepan and add onion. Cook until limp. Add wine
and bring to a boil. Cook to reduce the liquid by about half and
add honey, chicken broth and tomato paste. Stir. Add any liquid that
has accumulated on the chicken platter. Add the cranberries and
bring to a boil. Cook until the cranberries pop, about three
minutes. Stir often. Add butter and stir again. Pour sauce over
chicken and serve. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Hunter Style Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/4 - cup salad oil
1/2 - cup flour
1 - tsp salt
3 - lb cut up chicken
1 - green bell pepper, cut into strips
2 - medium onions, quartered
1 - clove garlic, finely chopped
1 - 15 oz can tomato sauce
1/2 - cup water
1 - tsp salt
1 - tsp oregano
1/4 - tsp black pepper
1/4 - tsp thyme
1 - can mushroom stems and pieces
Heat salad oil in large skillet over medium heat. Mix flour and
1 teaspoon salt; coat chicken pieces. Cook chicken in oil 15 to 20
minutes or until brown. Drain fat from skillet. Add green bell
pepper and onions. Mix garlic, tomato sauce, water, 1 tsp salt,
oregano, pepper, thyme and mushrooms with liquid; pour over chicken
and heat to boiling. Reduce heat; cover and simmer 45 minutes or
until chicken is tender. Serves 4 to 5.
-End Recipe Export-
-Begin Recipe Export-
Title: Breast of Chicken with Champagne
Keywords: MPoul, Chicken, Champagne
Source: MAINPOUL.ZIP
Chicken breasts
Flour
Salt, pepper
Milk, optional
Butter
Mushrooms
Cream
French Champagne
Buy fresh breasts, 1 single breast of capon or 1 whole double
breast of a 2 pound broiler per person. Remove skin and bones
from: 4 single breasts of capon or 4 double breasts of chicken.
Place boned breasts between 2 pieces of waxed paper and pound
with a heavy cleaver until slightly flattened.
Mix: 1/4 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper.
Roll the chicken breasts in this mixture. Pat them to shake off
excess flour.
Heat in large skillet: 1/2 cup butter. Cook chicken breasts in
the hot butter over low heat until lightly browned on both
sides.
Add: 1/2 pound mushrooms, sliced, cover and cook for 10 minutes.
Drain off any excess butter.
Add: 1 cup cream and simmer over low heat for 10 minutes.
Transfer breasts to a warm serving platter.
SAUCE:
Add to liquid in skillet:1/4 cup French champagne. Bring to a
rapid boil and cook until sauce is reduced to a creamy
consistency. If sauce becomes too thick, add a little milk.
PRESENTATION:
Spoon sauce over the chicken breasts. Garnish the platter with: 4
large mushroom caps that have been sauteed in a little butter.
Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Almond Butter Chicken with Orange Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
2 - boneless, skinless chicken breasts, split (about 1 pound)
2 - Tbsp all-purpose flour
1/2 - tsp EACH: salt and black pepper
1 - egg, beaten
1 - 2 1/4 oz pkg sliced almonds
ORANGE SAUCE:
1 - Tbsp brown sugar
2 - tsp cornstarch
Juice of one fresh orange (1/2 cup)
2 - Tbsp butter
1 - tsp grated orange rind
Place each chicken breast filet between two pieces of plastic
wrap. Pound with meat mallet to 1/4" thickness. Coat chicken with
flour. Sprinkle with salt and black pepper. Dip one side into egg
and press with almonds. Melt butter in a large skillet. Add
chicken, almond side down. Cook on medium high heat for 3 to 5
minutes or until almonds are toasted. Turn breasts. Lower heat to
medium low and cook for 10 to 12 minutes more or until chicken
is no longer pink in center. Serve with Orange Sauce. Makes 4
servings.
Combine brown sugar and cornstarch in a saucepan. Add juice,
butter and rind. Cook on medium heat, stirring constantly, until
thickened. Makes 2/3 cup sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Garden Rice Stuffed Chicken Breasts
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
1 - 10 oz pkg Green Giant Microwave Garden Gourmet Sherry Wild
Rice or Asparagus Pilaf
1 - Tbsp slivered almonds
2 - large whole chicken breasts, skinned, halved (about 2 lb)
1/8 to 1/4 - tsp salt
Dash paprika
2 - 9 oz pkg Green Giant Harvest Fresh Frozen Chopped spinach
SAUCE:
1 - cup chicken broth
1/2 - cup half and half
2 - Tbsp flour
2 - tsp Dijon mustard
2 - oz Swiss cheese, shredded (about 1/2 cup)
Heat oven to 350 degrees. Prepare Garden Gourmet according to
package directions. Stir in almonds. Using a sharp knife, a cut 3"
slit in the meaty side of each chicken breast half to form a
pocket. Spoon 1/3 cup of cooked rice mixture into each pocket.
Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart)
baking dish. Lightly sprinkle with salt and paprika. Bake @ 350
degrees for 45 to 50 minutes or until chicken is tender.
In a medium saucepan, combine all sauce ingredients, except
cheese. Using a wire whisk, stir mixture until smooth. Stir in
cheese. Cook over medium heat until sauce is thickened and begins
to bubble, stirring constantly. Keep warm.
Just before serving, prepare spinach according to package
directions; drain. Spread cooked spinach in a thin layer on serving
platter. Arrange chicken breasts over spinach layer. Spoon some of
sauce over each stuffed chicken breast. Serve with remaining sauce
Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Sauteed Chicken Breasts
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
7 - oz whole red bell peppers
2 to 3 - Tbsp olive oil
12 - oz chicken breasts, skinless and boneless
4 - Tbsp sesame seeds
1/2 - cup low fat Ricotta cheese
1 - tsp minced garlic in oil
In a fry pan, saute bell pepper in 1 Tbsp oil until pepper
begins to brown, about 3 minutes.
Wash and dry chicken breasts and coat with sesame seeds on both
sides.
Remove red bell peppers from the pan and place in a food
processor. Add the remaining oil to the pan. Saute chicken breasts
in hot oil on both sides until brown, about 10 to 15 minutes
depending on thickness of breasts.
Puree red bell peppers in the food processor. Add Ricotta cheese
and garlic. Process until thoroughly blended.
When chicken is cooked, set aside. Add puree to skillet and
reheat. Spoon some of the puree onto a plate; place chicken breasts
on top and spoon remaining puree. Serve with Crusty Italian or
French bread. Serves 2.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb skinned boned chicken breasts, cut into strips
1 - medium onion, chopped
2 - garlic cloves, crushed
2 - Tbsp butter or margarine
1 - Tbsp cornstarch
1 - 13 3/4 can chicken broth
1 - large carrot, sliced diagonally
2 - Tbsp fresh lemon juice
1/2 - tsp salt
1/2 - tsp grated lemon rind
1 - cup snow pea pods
3 - Tbsp chopped parsley
1 1/2 - cups dry rice
Saute chicken, onion and garlic in butter until chicken is
lightly browned, about 5 minutes. Stir in cornstarch and cook
for 1 minute.
Add broth, carrot, lemon juice, lemon rind and salt. Bring to a
full boil.
Stir in pea pods, parsley and rice. Cover; remove from heat. Let
stand 5 minutes. Fluff with a fork. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Cornish Hens with Maple Orange Glaze
Keywords: MPoul, Poultry, Glaze
Source: MAINPOUL.ZIP
2 - 18 to 26 oz rock cornish game hens with giblets
Seasoned salt
Butter or margarine at room temperature
2 - cups water
1/2 - cup pure maple syrup
1/3 - cup orange juice
1/4 - tsp ground ginger
Remove giblets from cavity of each hen. Rinse hens and pat dry.
Sprinkle cavity with seasoned salt. Use a paper towel to coat each
hen with butter. Place on rack in baking pan. Roast @ 350 degrees
for 30 minutes. Meanwhile, cook giblets in the water for 30 minutes
In a separate pan, boil maples syrup with orange juice and
ginger for 2 minutes. Drizzle maple syrup mixture over hens, using
about 3 Tbsp for each. Bake 10 to 20 minutes longer, until hens
are tender and juice runs clear, when hen is pricked with a fork.
Make sauce by boiling strained broth from giblets to reduce it
to 1/2 cup. Stir in remaining maple syrup mixture and 2 Tbsp pan
drippings. Simmer for 3 minutes. Serve sauce over hens. Makes 2
hens.
-End Recipe Export-
-Begin Recipe Export-
Title: Oven Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
6 - 4 oz skinless, boned chicken breasts
18 - saltine cracker squares, crushed
2 - Tbsp Parmesan cheese
3/4 - tsp black pepper
1/2 - tsp EACH: basil, celery seed, onion powder, oregano, paprika
3/8 - tsp salt
1/4 - cup evaporated skim milk
1 - Tbsp vegetable oil
Combine cracker crumbs, cheese, black pepper, basil, celery seed,
onion powder, oregano, paprika and salt in a bowl. Dip chicken in
evaporated milk, then coat with crumb mixture. Place in a lightly
greased shallow roasting pan.
Bake in a 400 degree oven for 30 minutes. Brush with oil. Bake
10 minutes longer. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Saucy Stuffed Chicken Breast
Keywords: MPoul, Chicken, Zucchini
Source: MAINPOUL.ZIP
1 - 8 3/4 oz whole kernel corn, drained
1/4 - cup shredded zucchini
1/2 - cup salad dressing or mayonnaise
2 - whole chicken breasts, split
1 - cup butter flavored cracker crumbs
1/2 - lb Velveeta Pasteurized Process Cheese Spread, cubed
1/3 - cup salad dressing or mayonnaise
3 - Tbsp milk
1/4 - cup shredded zucchini
Combine vegetables and 1/4 cup salad dressing; mix lightly.
Loosen skin of each chicken breast to form a pocket; fill
with vegetable mixture. Close opening with wooden pick. Brush
chicken with 1/4 cup salad dressing; coat with crumbs. Place
in 12 x 8" baking dish. Bake @ 350 degrees for 55 minutes or
until tender.
Combine process cheese spread, salad dressing and milk in a
saucepan; stir over low heat until cheese is melted. Stir in
zucchini; serve over chicken.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Golden Chicken and Rice
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb broiler fryer chicken, cut up
1 - 10 3/4 oz can condensed cream of mushroom soup
3/4 - lb Velveeta Pasteurized Process Cheese Spread, cubed
2 1/4 - cups dry instant rice
1/2 - cup cold water
1/3 - cup chopped onion
1 - 2 oz jar chopped pimento, drained
Paprika
Remove skin and excess fat from chicken. In a 2 quart saucepan,
combine soup and cheese; stir over low heat until cheese is
melted. Add rice, water, onions and pimento; mix well. Spoon into a
13 x 9" baking pan. Place chicken on top of the rice mixture;
cover. Bake @ 350 degrees for 45 minutes. Uncover; sprinkle with
paprika. Continue baking 15 minutes or until chicken is tender.
Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Glorified Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - lb chicken parts
2 - Tbsp salad oil
1 - can cream of celery soup
In a skillet, brown chicken in oil; pour off fat. Stir in soup.
Cover; simmer 45 minutes or until chicken is done. Stir often.
Uncover; cook to desired consistency. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Rice
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
6 - chicken breasts
1/2 - cup chopped bell pepper
1 - cup long grain rice
1 - envelope onion soup mix
1 - can golden mushroom soup
2 1/2 - cups water
Saute chicken in a small amount of butter until brown. Put rice
in bottom of a 9 x 13" casserole dish. Lay chicken on top of rice.
Mix soups, bell pepper and water. Pour over chicken. Bake @ 350
degrees for one hour and 15 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Sweet and Sour Chicken
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
1 1/2 - lb chicken, boned and cubed
1/2 - cup water
1/4 - cup brown sugar
1/2 - tsp salt
1 - # 1 can pineapple chunks
1/2 - cup sliced onion
2 - Tbsp butter or cooking oil
1/3 - cup vinegar
2 - Tbsp cornstarch
1 - Tbsp soy sauce
3/4 - cup sliced green bell pepper
Brown chicken in butter in a large skillet. Combine onions and
bell peppers after chicken is near done. Combine other ingredients
Cook until clear and slightly thick, about 2 minutes. Add to
chicken and cook about 1 hour or until chicken is done. Serve
over cooked rice.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts Wrapped in Bacon
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - chicken breasts, boned and skinned
4 - thick bacon slices
1/4 - lb dried beef or 1 can
1 pint sour cream
Wrap chicken with the bacon. Grease casserole and line with
dried beef. Brush with sour cream. Bake @ 300 degrees for 3 hours.
-End Recipe Export-
-Begin Recipe Export-
Title: Hungarian Chicken Casserole
Keywords: MPoul, Chicken, Casseroles
Source: MAINPOUL.ZIP
3 - lb chicken, cut into serving pieces
4 - carrots, peeled and chopped
1 - large onion, skinned and chopped
4 - parsnips, scraped and chopped
Salt and pepper
8 - cups water
4 - large apples, peeled, cored and sliced
2 - Tbsp flour
1/2 - cup sour cream
1/4 - tsp paprika
1 - Tbsp sugar
Remove skin from chicken and place in large pot. Add carrots,
onions and parsnips. Salt and pepper to taste. Add water and simmer
about 1 hour.
Add apples to chicken broth. Simmer until apples are tender,
about 15 minutes.
In separate casserole, combine flour, sour cream and paprika. Mix
well. Remove chicken mixture from heat. Add 2 cups broth to sour
cream and mix well. Add more broth and stir until mixture is thick
and smooth. Stir in sugar. Add chicken and vegetables to broth and
mix well. Serve immediately. Makes about 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Rice Casserole
Keywords: MPoul, Chicken, Casseroles
Source: MAINPOUL.ZIP
1 - cup regular rice
1 1/2 - cup water
2 - cups cooked chicken
1 - can cream of mushroom soup
1 - soup can of water
1 - package dry onion soup mix
Spread uncooked rice in 9 by 13" pan. Add 1 1/2 cups water. Lay
chicken over the mixture. Spread mushroom soup, mixed with 1 can
water, over chicken. Sprinkle with dry soup mix and cover tightly.
Spices or sauces (Worcestershire or soy) will enhance the flavor.
Bake @ 325 degrees for 2 hours. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Dumplings
Keywords: MPoul, Dumplings, Soup/stew
Source: MAINPOUL.ZIP
1 - 5 to 6 lb stewing chicken or 2 - broiler-fryer chickens, cut up
3 - celery ribs with leaves
2 - carrots, pared and sliced
1 - small onion, cut up
3 - sprigs parsley
2 - tsp salt
1/4 - tsp pepper
1 - bay leaf
In large kettle, add enough water to cover chicken pieces. Add
vegetables and seasonings. Cover; bring to boil. Simmer, 2 1/2 hours
or until meat is tender. Prepare dumplings; cook with stewed chicken
as directed. Remove dumplings and chicken to platter; keep warm.
Strain broth in which chicken and dumplings were cooked. Prepare
gravy. Serves 6 to 8.
CHICKEN GRAVY:
Heat 1 quart strained chicken broth in saucepan. Combine 1/4 cup
flour and 1 cup cold water; gradually, add to broth, mixing well.
Cook, stirring constantly, until mixture thickens. Add 1 teaspoon
salt and 1/4 teaspoon pepper; pour over chicken and dumplings.
FLUFFY DUMPLINGS:
Sift together 1 cup flour, 1/2 teaspoon salt and 1 1/2 teaspoons
baking powder. Stir in 1/2 cup milk and 2 Tbsp melted shortening to
make a soft dough. Drop dumplings by spoonfuls into gently boiling
broth. Cover tightly and steam, without lifting cover, 12 to 15
minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Dumplings
Keywords: MPoul, Soup/stew, Dumplings
Source: MAINPOUL.ZIP
1 - 5 to 6 lb roasting chicken, cut in pieces
4 - cups chicken broth
1 - bay leaf
1 - tsp thyme
1 - tsp salt
1/2 - tsp pepper
5 - carrots, peeled and cut into 1" strips
2 - cups flour
4 - tsp baking powder
1 - tsp salt
1 - Tbsp shortening
1 - egg
2/3 - cup milk
2 - tsp parsley
1 - tsp paprika
In 12" electric skillet, place chicken, broth, bay leaf, thyme, salt and
pepper. Bring to boil with heat control set at 350 degrees. Turn heat
control down until light goes off (simmer point). Cover and simmer 1
hour. Reserving liquid, remove chicken from skillet. Remove skin from
chicken. Cut strips of meat away from bone. Add carrots and chicken
strips to broth. To make dumplings, combine flour, baking powder and
salt. Cut the shortening in using a pastry blender or two knives. Mix
together the egg and milk. Add to flour mixture. Add parsley and paprika.
Mix until moistened. Drop dough by tablespoonful into a simmering
broth. Turn heat control to 225 degrees. Cover and cook an additional 20
minutes or until dumplings are firm. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Jambalaya
Keywords: MPoul, Chicken, Cajun, Soup/stew
Source: MAINPOUL.ZIP
1/4 - cup vegetable oil
1 - 3 lb broiler - fryer chicken, cut into 8 pieces
1 - cup uncooked rice
1/2 - cup chopped onion
1 - 10 3/4 oz can chicken broth
1 - 8 oz can tomato sauce
1 - cup cubed cooked ham (1/2" cubes)
1/2 - tsp salt
1/4 - tsp red pepper sauce (or to taste)
1 - cup diced green pepper
In electric skillet, heat oil with heat control set at 375 degrees.
Cook chicken pieces 8 to 10 minutes on each side or until browned.
Remove chicken from skillet and drain fat except 2 TbspAdd rice and
onion to drippings. Saute until golden, stirring frequently, about 3
minutes. Add chicken broth, tomato sauce, ham, salt and red pepper sauce.
Place chicken pieces on top. Turn heat control down until light goes
out (simmer point). Cover and simmer about 25 to 30 minutes, adding more
water, if necessary. Add green pepper and cook 5 minutes longer. Makes 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Mexican Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb broiler-fryer chicken, cut into 8 pieces
Salt
Pepper
1/2 - cup flour
2 - Tbsp chili powder
1 - tsp cumin
1/3 - cup vegetable oil or shortening
1 - cup chopped onion
1 - clove garlic, minced
1 1/2 - cups uncooked rice
1 - 14 1/2 oz can tomatoes, coarsely chopped
3 - cups water
1/2 - cup chopped green pepper
1/2 - cup chopped red pepper
1 - cup sliced pitted ripe olives
Dash red pepper sauce
Sprinkle chicken with salt and pepper. Combine flour, chili powder
and cumin in a plastic bag. Place chicken pieces in bag and shake
until well coated. In electric skillet, heat oil with heat control
set at 350 degrees. Brown chicken in hot oil 10 minutes on each side
or until golden brown. Add onion and garlic. Saute 4 to 5 minutes. Stir
in rice, tomatoes and water. Arrange chicken over rice. Cover and turn
heat control down until light goes off (simmer point). Simmer 35 to 40
minutes, adding more water, if necessary. Sprinkle green and red pepper
over chicken. Cover and cook an additional 5 minutes. Toss in olives
and heat through. Makes 4 to 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - lb skinned boned chicken breasts, cut into strips
1 - large carrot. sliced diagonally
2 - Tbsp fresh lemon juice
1 - medium onion, chopped
1/2 - tsp grated lemon rind
2 - garlic cloves, crushed
1/2 - tsp salt
2 - Tbsp butter or margarine
1 - cup snow pea pods
3 - Tbsp chopped parsley
1 - Tbsp cornstarch
1 1/2 - cups dry rice
1 - 13 3/4 oz can chicken broth
Saute chicken, onion, and garlic in butter until chicken is lightly
browned, about 5 minutes. Stir in cornstarch and cook 1 minute.
Add broth, carrot, lemon juice, lemon rind and salt. Bring to a full
boil. Stir in pea pods, parsley and rice. Cover; remove from heat. Let
stand 5 minutes. Fluff with a fork. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken in Mustard Cream Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
12 - oz chicken breasts, boneless and skinless
2 - Tbsp flour
1 to 2 - Tbsp olive oil
1/2 - cup chicken stock
1/2 to 1 - tsp dry mustard
1 - tsp cornstarch
Freshly ground black pepper to taste
2 - Tbsp chopped fresh parsley
3 - Tbsp dry sherry
1/3 - cup ricotta cheese
1/3 - cup plain yogurt
Wash and dry chicken breasts and cut in half. Dredge in flour. Heat
oil in heavy pan and brown chicken on both sides, 7 to 10 minutes.
Stir a little chicken stock into dry mustard and cornstarch to make
a paste. Then, stir in the rest of chicken stock; add pepper.
Chop parsley, set aside. When chicken breasts are browned, remove and
keep warm; deglaze pan with sherry. Add mustard mixture, return chicken
to the pan and cook until mixture thickens.
Process ricotta cheese with yogurt until smooth. Remove the chicken
when cooked; turn heat to very low and quickly stir in ricotta mixture.
Do not boil. Serve sauce over chicken, sprinkle with parsley. Serves 2.
-End Recipe Export-
-Begin Recipe Export-
Title: Oven Fried Cheesy Caraway Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 1/2 - cups bite-size cheese crackers
1 - tsp caraway seeds
1/4 - tsp pepper
2 - whole medium chicken breasts (about 1 1/2 lb), halved lengthwise
2 - Tbsp milk
Place crackers in a plastic bag; crush with a rolling pin. Transfer
to a pie plate or shallow bowl. Stir in caraway seed and pepper. Set
aside.
Rinse chicken breasts; pat dry. Brush with milk. Roll chicken pieces
in crumb mixture, patting to coat both sides, evenly. Place, skin side up,
in an ungreased 13 x 9 x 2" baking pan. Bake in a 375 degree oven 45
to 55 minutes or until tender. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Buffalo Chicken Wings
Keywords: MPoul, Appetizers/chicken
Source: MAINPOUL.ZIP
24 - wings, about 5 lb
2 to 5 - Tbsp(2 1/2 ozbottle)Frank's Louisiana Red Hot Sauce
Salt, optional
Freshly ground pepper
4 - cups peanut or vegetable oil
1 - Tbsp white vinegar
Blue cheese dressing
Celery sticks
4 - Tbsp butter
Cut off and discard the small tip of each wing. Cut the main wing
bone and second wing bone at joint. Sprinkle with salt, if desired.
Pepper to taste.
Heat oil in a deep fat fryer or large casserole. While quite hot,
add half the wings. Cook about 10 minutes, stirring occasionally,
until golden brown and crisp. Remove, drain well. Repeat with the
remaining.
Melt butter in a saucepan. Add hot sauce and vinegar. Put the wings
on a warm serving platter and pour butter mixture over them.
Serve with blue cheese dressing and celery sticks on the side.
Serves 4 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: French-Style Chicken Fricassee
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - medium(8 to 10 oz each) Spanish onions
1 - 2 1/2 to 3 lb chicken, cut into serving pieces and skinned
1 - tsp salt
1/2 - tsp ground pepper
1 - large clove garlic, minced
1/2 - tsp dried thyme
1/4 - cup flour
2 - Tbsp olive oil
1 - cup chicken stock or broth
1 - bay leaf
Chopped fresh parsley
Peel onions and slice 1/4" thick. Separate into rings, measuring 6
cups.
Using a mortar and pestle or a cup and the back of a
spoon, thoroughly
mix salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover
chicken and let stand at room temperature for 30 minutes.
Toss chicken pieces with flour. Heat olive oil in skillet over medium
high heat. Brown chicken, a few pieces at a time, in skillet. Remove and
reserve.
Reduce heat to medium. Pour chicken stock into skillet and with a
wooden spoon or paddle, stir constantly, scraping the bottom of the pan.
This is called deglazing the pan. When pan is deglazed and stock has
begun boiling, remove pan from heat and reserve.
Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with
half the chicken. Layer chicken with another 1/3 of the onions. Top with
chicken and remaining onions.
Pour reserved chicken stock over chicken and onions in casserole. Add
bay leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until
chicken is tender. Sprinkle with parsley and serve over hot noodles or
rice. Makes 4-6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Pie
Keywords: MPoul, Casseroles
Source: MAINPOUL.ZIP
1 - 4 to 6 lb chicken
1 - carrot, quartered
2 - ribs celery with leaves
2 - sprigs parsley
1/2 - small onion, sliced
6 - peppercorns
salt to taste
8 - Tbsp butter
4 - Tbsp flour
1/4 - cup heavy cream
2 - Tbsp dry sherry
1 - lb mushrooms, sliced
2 - Tbsp diced pimentos
2 - Tbsp diced green pepper
chicken broth or water
Place first 7 ingredients and just enough water or broth to cover
the bird in a deep casserole or pot. Cover and simmer about 1 hour or
until tender. Allow bird to cool slightly in broth.
Skin and bone chicken. Cut meat into large chunks. Boil broth used to
cook fowl until it is concentrated in flavor. Strain and measure 2 cups;
reserve.
Preheat oven to 400 degrees. Melt 3 Tbsp butter; blend in flour.
Gradually stir in reserved chicken broth. Bring to boil; cook, stirring,
until sauce thickens. Season to taste with salt and pepper; add cream,
sherry and mushrooms sauteed in remaining butter. Stir in chicken,
pimentos and green pepper.
Place creamed chicken mixture in shallow baking dish. Top with biscuit
dough; make hole for escape of steam. Bake about 25 minutes or until
done. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Horseradish Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - cup white wine
4 - chicken breasts, skin removed, about 6 oz each
1 - Tbsp vegetable oil
2 - Tbsp plain horseradish
1 1/4 - tsp mustard seed
1/2 - tsp onion powder
1/2 - tsp garlic powder
1/4 - tsp dried thyme
2 - Tbsp fresh parsley, chopped fine
Preparation Time: 7 minutes
Cooking Time: 50 to 60 minutes
Pour wine into casserole dish; add chicken breasts. Using pastry
brush, baste each piece of chicken with the oil. Spread 1/2 Tbsp
horseradish on each breast. Bake, covered, @ 350 degrees, about 30
minutes.
While chicken is baking, grind mustard seed and combine it with
remaining ingredients. After 30 minutes, baste chicken with the
wine sauce in the pan. Then, pour mustard seed mixture over chicken
and bake, uncovered, another 20 to 30 minutes, until chicken is
tender. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Hearty Chicken Pot Pie
Keywords: MPoul, Chicken, Casseroles
Source: MAINPOUL.ZIP
2 - 10 1/2 oz cans Franco-American Chicken Gravy
3 - cups cubed, cooked chicken
3 - cups cooked mixed vegetables
2 - cups peeled, cubed, cooked potatoes
1/2 - tsp dry mustard
1/2 - tsp rubbed sage
1/4 - tsp pepper
Pastry for 9" pie
In large bowl, stir together all ingredients, except pastry. Spoon
into 2 qt. casserole. Place pastry over casserole. Crimp edge to seal; cut
slits in pastry. Bake @ 400 degrees for 35 minutes or until crust is
golden brown. Let stand 10 minutes before serving. (If pastry begins to
brown too soon, cover with foil after 25 minutes. )Makes 8 cups or 6
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fabrizio's Poached Chicken with Cucumber Glaze
Keywords: MPoul, Chicken, Salads/chicken
Source: MAINPOUL.ZIP
2 - chicken breasts
1 - cup chicken broth
1/2 - sliced sweet onion
2 - Tbsp parsley
1 - small clove chopped garlic
Cucumber Glaze *
Lightly salt chicken breasts. Put in casserole; cover with onion
slices, parsley and garlic. Pour chicken broth over all. Simmer for
30 to 35 minutes. Remove from broth. Cool.
CUCUMBER GLAZE:
2 - Tbsp light salad dressing
4 - Tbsp chopped, peeled cucumber
2 - tsp grated lemon peel
2 - tsp lemon juice
Sat to taste
Mix well and spread on chilled chicken.
-End Recipe Export-
-Begin Recipe Export-
Title: Gala Chicken Breasts
Keywords: MPoul, Chicken, Tarragon
Source: MAINPOUL.ZIP
1/4 - cup mayonnaise
8 - hard-cooked eggs, finely chopped
4 - chicken breasts, boned, skinned and halved
2 1/2 - Tbsp freeze-dried chives, divided
1 1/2 - tsp tarragon leaves, crushed
1 - egg, beaten
1/2 - tsp salt
2 - Tbsp butter, melted
1 1/2 - Tbsp lemon juice, divided
Paprika
2 - Tbsp Dijon mustard
In medium bowl, blend mayonnaise, 2 Tbsp of the chives, tarragon, salt
1 Tbsp of the lemon juice and mustard. Stir in hard-cooked eggs. Set
aside.
Between waxed paper or plastic wrap, use a rolling pin to flatten
each chicken breast half to 1/4" thickness. Brush each breast half with
beaten egg. Spread with about 1/4 cup reserved egg salad mixture.
Starting at narrowest edge, carefully roll up each filled breast, turning
side edges under.
Place filled breasts seam-side down in greased 13 x 9 x 2" baking
dish. Mix melted butter with remaining chives and lemon juice and brush
on chicken. Bake in preheated 350 degree oven for 30 to 35 minutes,
until chicken is done. Sprinkle with paprika. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Wok Fried Beer Batter Chicken
Keywords: MPoul, Chicken, Beer batter, Tarragon
Source: MAINPOUL.ZIP
3 to 3 1/2 - lb chicken
2 - cups flour
2 - tsp baking powder
1 - tsp tarragon, fried
1/4 - tsp EACH; salt and pepper
1 - egg, beaten
1 - 12 oz can beer
Cooking oil or Crisco for deep fat frying
Simmer chicken in lightly salted water for 25 minutes. Drain and
pat dry with paper towels.
Add 3" oil to the wok over medium high heat. Test wok for correct
temperature with a cube of bread. It should brown in 60 seconds.
Blend flour, baking powder, tarragon, salt and pepper. Add beaten egg
and beer. Stir until consistency of cream. Dip chicken into batter a
few pieces at a time. Let excess batter drain. Cook chicken 5 to 7
minutes, turning once, until nicely brown. Drain and keep warm. Serves
6 adults.
-End Recipe Export-
-Begin Recipe Export-
Title: Blueberry Stuffed Cornish Hens
Keywords: MPoul, Poultry, Blueberries
Source: MAINPOUL.ZIP
8 - Cornish Hens, thawed
Salt and pepper
1/4 - cup oil
1/4 - cup lemon juice
1/4 - cup Angostura Bitters
4 - cups fresh blueberries
4 - tsp sugar
1/2 - cup butter or margarine
8 - small bay leaves
Sprinkle game hens inside and out with salt and pepper. Mix oil,
lemon juice and Angostura Bitters and brush game hens with mixture
inside and out. Fill each bird with 1/2 cup blueberries and 1/2 tsp
sugar. Sew or skewer opening and place on a shallow pan. Spread soft
butter over breasts of birds and place bay leaf on butter. Roast in
a preheated 350 degree oven for 1 hour or until leg is easily moved.
Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts Paprika
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
6 - young tender chicken breasts (3/4 lb for each person)
1 1/2 - Tbsp EACH:butter and cooking oil
2 - tsp mild paprika
Heat butter and cooking oil in heavy skillet. Flour and sprinkle
each chicken breast with paprika. Simmer, slowly, for about 20 to 30
minutes, turning frequently, until tender and browned. Don't overcook,
because chicken meat will become dry and tough. Serve with warm
Roquefort Sauce.
ROQUEFORT SAUCE:
Melt 3 Tbsp butter in a saucepan. Stir in 3 Tbsp flour until
blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth
and hot reduce heat and add 8 oz crumbled Roquefort cheese. Season
with 1/4 tsp paprika and 1/2 tsp dry mustard. Stir sauce until
cheese is melted. Makes about 2 cups.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Eggplant
Keywords: MPoul, Chicken, Eggplant
Source: MAINPOUL.ZIP
1 - broiler-fryer chicken (About 3 lb), skinned and cut into
serving pieces
Freshly ground black pepper
1 - Tbsp vegetable oil
1 - large onion, halved vertically, then sliced thin crosswise (about
1 cup)
3 - large cloves garlic, minced (1 Tbsp)
1 1/2 - lb eggplant, unpeeled, cut into 1" cubes (about 5 cups)
1/2 - lb tomatoes, cored and cut into 1" cubes
1/4 - cup red wine vinegar
1/2 - cup dry white wine
1/2 - cup chicken broth
1 - bay leaf
1/4 - tsp EACH:thyme leaves, red pepper flakes
Season the chicken with pepper. In a large skillet, heat the oil and
brown the chicken for about 5 minutes on each side. Remove the chicken
from the skillet and place in a bowl or on a platter.
Add the onion, garlic and eggplant and cook the vegetables stirring
them for about 1 minute. Then stir in the tomatoes. Add vinegar, wine and
broth. Bring the mixture to a boil and stir in the bay leaf, thyme and
pepper flakes. Return the chicken pieces to the skillet and spoon the
sauce over them. Cover the skillet and simmer the chicken pieces, basting
them occasionally with the sauce, for about 20 minutes or until the
chicken is tender. Remove and discard the bay leaf before serving the
chicken. Serves 4 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Bavarian Style Drumsticks with Stuffing
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - slices bacon
12 - small chicken drumsticks(about 2 1/2 pounds)
1 - tsp caraway seed
1 1/4 - cup very hot water
2 - Tbsp butter or margarine
1 - 6 oz package chicken flavored stuffing mix
1 - 8 oz can sauerkraut, drained
Fry bacon in a large skillet until crisp. Remove from pan, crumble
and set aside. Brown drumsticks in the skillet in bacon drippings;
then place in a shallow baking dish. Sprinkle with 1/2 tsp
caraway seed. Bake @ 375 degrees for 15 minutes. Meanwhile, combine
hot water, butter and contents of vegetable seasoning packet in
skillet, stirring until butter is melted. Add stuffing crumbs,
sauerkraut, crumbled bacon and remaining caraway seed. Bake @ 375
degrees for 15 minutes. Move drumsticks to one side of dish; baste
with pan drippings. Mound stuffing on other side and bake 15
minutes longer. Makes 4 cups stuffing plus chicken or 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemony Drumsticks with Stuffing
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - medium lemon
12 - small chicken drumsticks(about 2 1/2 pounds)
1 - Tbsp oil
2 - Tbsp brown sugar
1 1/2 - cup very hot water
3 - Tbsp butter or margarine
1 - pkg(6 ounces) cornbread stuffing mix
Grate rind from half the lemon at one end; then cut lemon in half.
Squeeze the juice from one half and cut the other half into thin
slices. Brown drumsticks in oil in large skillet. Place in shallow
baking dish and top with brown sugar and lemon slices. Bake @ 375
degrees for 15 minutes. Meanwhile, combine hot water, butter, and
contents of vegetable / seasoning packet in the skillet, stirring
until butter is melted. Add stuffing crumbs, the lemon juice and
lemon rind and stir just to moisten. Move chicken to one side of
dish; baste with pan drippings. Mound stuffing on other side and
bake 15 minutes longer. Makes 3 cups stuffing plus chicken or
6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Southern Crisp Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb frying chicken, cut into serving pieces
3/4 - cup all-purpose flour
1 - tsp salt
1/4 - tsp pepper
1/3 - cup Crisco
SPICY VARIATION:
1 - egg, lightly beaten
1/2 - cup milk
1 - cup all-purpose flour
1 - tsp salt
1 - tsp paprika
1 - tsp black pepper
1/2 - tsp garlic powder
1/4 - tsp poultry seasoning
1 - 2 1/2 to 3 lb frying chicken, cut into serving pieces
Crisco shortening for frying
Rinse chicken pieces under cold running water and pat dry with
paper towels. Combine the flour, salt and pepper in a paper or
heavy plastic bag. Add a few pieces of chicken at a time and shake
to coat.
Place Crisco in a heavy deep-sided skillet and heat to 360
degrees (medium high on an electric stove). Fry the chicken,
uncovered, for a total of 30 minutes for white meat and 40 minutes
for dark meat, turning with tongs 4 to 5 times during frying for
even browning. Remove from the pan, drain on paper towels. Serve
immediately.
SPICY VARIATION:
Combine milk and egg in shallow bowl. Set aside. Combine flour,
salt, paprika, pepper, garlic powder and poultry seasoning in paper
or heavy plastic bag. Shake a few pieces of chicken at a time in
bag of seasoned flour. Roll pieces in egg mixture. Shake again in
flour. Allow to sit 10 minutes so flour adheres to chicken.
Melt Crisco to depth of 1/2 to 1" in heavy deep-sided skillet.
Heat to 365 degrees. Add chicken. Brown on all sides. Reduce heat
to 275 degrees. Cook until chicken is tender, about 30 minutes for
white meat and 40 minutes for dark meat. Turn several times during
cooking. Drain on paper towels. Serve immediately.
-End Recipe Export-
-Begin Recipe Export-
Title: Stewed Chicken and Noodles
Keywords: MPoul, Chicken, Soup/stew
Source: MAINPOUL.ZIP
2 1/2 to 3 - lb chicken
4 - cups water
1 - onion
2 - cups fine, dry noodles
2 - tsp salt
1/8 - tsp pepper
1 - bunch celery tops, carrot, a sprig of parsley
(all tied together)
Cut chicken into pieces. Add water, salt and seasonings. Bring to
a boil; remove scum and simmer chicken until tender, about 3 to 4
hours. Remove bunch of vegetable seasonings. Add noodles to chicken
and simmer 15 minutes. Add pepper and more salt, if necessary.
-End Recipe Export-
-Begin Recipe Export-
Title: Tarragon Chicken Breasts
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - whole chicken breasts, skinned, boned and halved
Salt, pepper, flour
3 - Tbspbutter
1 - Tbsp minced shallot
3 - Tbsp EACH: dry white wine, chicken broth
1 - tsp snipped fresh tarragon
3 - Tbsp heavy cream
Salt and pepper chicken breasts lightly and coat with flour.
Melt butter in a frying pan and saute chicken on both sides
until golden brown. Transfer chicken to a warm plate. Add shallots
to frying pan. Saute until soft. Add wine. Cook at a high
temperature until liquid almost evaporates, scraping the pan as
it cooks down. Sprinkle in enough flour to make a thick paste,
then stir in broth and tarragon. Return chicken to frying pan and
cover. Cook over a low heat until chicken is tender (18 to 20
minutes). Transfer chicken to a serving plate and keep warm. Stir
cream into sauce and heat through; pour over chicken. Serve
immediately. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Cherries and Sour Cream Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
6 - skinned and boned chicken breasts
2 - Tbsp light vegetable oil
2 - Tbsp butter
1/4 - lb chopped mushrooms
1/4 - tsp finely chopped garlic
1/2 - tsp tomato paste
1 - Tbsp cornstarch
1 - cup chicken broth
1 - cup sour cream
1 - cup pitted cherries
Heat oil and butter in large saute pan. Slowly, brown chicken,
turning until cooked, about 15 to 20 minutes. Remove from pan.
Keep warm.
Add 1 Tbsp of butter to pan. Saute mushrooms and garlic for
about a minute, stirring over moderate heat. Remove pan from heat.
Add tomato paste and cornstarch; blend. Add chicken stock and
return to heat, stirring until sauce comes to a boil. Using a
metal whisk, stir in sour cream, spoonful by spoonful.
Add chicken and cook until heated through. Remove and arrange
pieces on a heat proof serving platter. Add cherries to pan and
warm over low heat. Spoon sauce over chicken and lightly brown
under broiler. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Santa Fe
Keywords: MPoul, Chicken, Mexican
Source: MAINPOUL.ZIP
2 - whole broiler-fryer chicken breasts, halved, skinned and boned
4 - Tbsp jalapeno pepper jelly, melted
2 - sweet red peppers, roasted, skinned
Marinade (Recipe below)
Place chicken between two pieces of wax paper. On hard surface,
with meat mallet or similar flattening utensil, pound to 1/4"
thickness. In large plastic zip-lock bag, place chicken in single
layer. Add marinade; close bag; refrigerate and marinate, turning
once, for 1 hour. Bring chicken to room temperature; place on broiler
pan and brush liberally with marinade.
Set oven temperature control at broil and arrange rack so
chicken is about 6" from heat. Broil 8 minutes; turn, brush with
marinade, and broil about 8 minutes longer or until chicken is
brown and fork can be inserted with ease. Brush chicken with
melted jelly. Place two roasted pepper strips to form an X on
each breast half; spoon on remaining jelly. Return to oven and
broil until chicken is glazed. Serves 4.
NOTE: To roast peppers, place under broiler, turning often until
charred. Cool. With point of sharp knife, remove stem, seeds,
and skins. Cut in 8 strips.
Marinade: In medium bowl, mix together: 1/4 cup olive oil, juice
and zest of 1 small lime, 1 clove garlic, crushed, 1 oz
tequila, 1/4 tsp bottled hot pepper sauce, 1/8 tsp
liquid smoke and 1/4 tsp salt.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Pineapple Salsa
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
6 - broiler-fryer chicken breast halves, skinned and boned
2 - Tbsp cilantro, chopped
2 - tsp ginger root, minced
3/8 - tsp salt, divided
1 - cup Roma tomato, seeded
3/4 - cup fresh pineapple, diced
1/2 - cup green onion, sliced
1 - 4 oz can diced green chilies, drained
1 - Tbsp lemon juice
2 - Tbsp butter
Make pineapple salsa by mixing together in small bowl, cilantro,
ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon
juice. Set aside.
In fry pan, place butter and melt over medium heat. Add chicken
and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6
minutes or until light brown on all sides. Cover and reduce heat
to medium low. Cook about 5 minutes or until fork can be inserted
in chicken with ease.
Arrange chicken on serving platter and spoon pineapple salsa
over chicken. Garnish with sprigs of cilantro. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Heart Smart Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - cut up broiler-fryer chicken, skinned
1 - cup uncooked oatmeal
1/3 - cup Parmesan cheese
1/2 - tsp salt
1/2 - tsp paprika
1/8 - tsp pepper
2 - cloves garlic, minced
1/3 - cup milk
1/4 - cup margarine, melted
Parsley
Cherry tomatoes
In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper.
Cover and blend about 1 minute or until thoroughly mixed. Place
oatmeal mixture in shallow dish. In another shallow dish, mix
garlic and milk. Place chicken, one piece at a time, in oatmeal
mixture; then dip in milk mixture and again in oatmeal mixture.
In large shallow baking pan, place chicken and drizzle with
margarine. Bake @ 375 degrees about 1 hour or until fork can be
inserted in chicken with ease. Garnish with parsley and cherry
tomatoes. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Carrot Chutney
Keywords: MPoul, Chutney, Relishes
Source: MAINPOUL.ZIP
6 - broiler-fryer chicken breast halves, boned, skinned
1/2 - cup water
1 - lb carrots, peeled, diced
1 - small onion, diced
1/2 - cup celery, diced
1/2 - cup green pepper, diced
1/2 - cup red pepper, diced
1/2 - cup raisins
1/2 - cup sugar
1/4 - tsp dry mustard
1/4 - tsp salt
3 - Tbsp flour, divided
1/2 - cup vinegar
1 - tsp curry powder
2 - Tbsp olive oil
To make carrot chutney, place water and carrots in medium
saucepan. Bring to boil and cook about 10 minutes or until tender.
Drain water from saucepan. To carrots, add onion, celery, green
pepper, red pepper and raisins.
In small bowl, mix together sugar, mustard, salt, 1 Tbsp of the
flour and vinegar; add to carrot mixture. Cook, stirring, over medium
heat until bubbly. Reduce heat and simmer, stirring frequently,
about 15 minutes or until thickened.
Mix remaining 2 Tbsp flour and curry powder; sprinkle chicken
on both sides. In large frypan, place oil; heat to medium
temperature. Add chicken and saute, turning, about 10 minutes or
until chicken is brown and fork can be inserted with ease. Drain
chicken on paper towels; arrange on serving platter and top each
breast half with 2 Tbsp of carrot chutney. Serve remaining carrot
chutney in separate bowls. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Lean Chicken Cacciatore
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 of 7 1/2 oz can tomatoes
3/4 - cup sliced mushrooms
1/4 - cup chopped onion
1/4 - cup chopped green pepper
3 - Tbsp dry red wine
1 - clove garlic, minced
1/2 - tsp dried oregano, crushed
1/4 - tsp salt
Dash pepper
2 - medium whole chicken breasts (about 1 1/2 lb), skinned, boned
and split, lengthwise
Paprika
2 - tsp cornstarch
2 - Tbsp cold water
4 - oz spaghetti, cooked
In medium skillet, cut up undrained tomatoes. Add mushrooms, onion,
green pepper, wine, garlic, oregano, salt and pepper. Place chicken
pieces on tomato mixture in skillet. Bring to boiling; reduce heat.
Cover and simmer for 25 minutes. Remove chicken to serving platter;
sprinkle with paprika. Keep warm.
Combine cornstarch and 2 Tbsp cold water; stir into skillet
mixture. Cook and stir until mixture is thickened and bubbly; stir
2 minutes more. Arrange chicken and spaghetti on platter; spoon
sauce over chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Mushroom Saute
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - lb mushrooms
4 - chicken breast halves, boned and skinned
1/2 - cup flour
Salt and pepper to taste
3 - Tbsp olive oil
1 - Tbsp minced green onion
1 - lb tomatoes, peeled and chopped (drained, if canned)
1 - tsp dried tarragon
Clean and slice mushrooms. Set aside. Coat chicken breast all
over with flour and shake off excess. Season with salt and
pepper.
Heat olive oil in a large skillet. Add chicken breasts and brown
on both sides. Remove and set aside. Add onions and cook over high
heat 1 to 2 minutes or until tender. Add mushrooms. Stir rapidly,
still cooking over high heat, about 2 minutes. Add tomatoes and
tarragon.
Place chicken on top and simmer 12 to 15 minutes. Add water or
chicken broth, if necessary to make a sauce. Serve with rice or
noodles and green beans. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Cutlet Supreme
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
3/4 - cup ground oat flour (see note) or all-purpose flour
1 - Tbsp fresh dill or 1 tsp dried dill weed
1/8 - tsp lemon pepper
1 - egg white
1/4 - cup water
3 - chicken breasts, halved, boned, skinned
2 - Tbsp margarine or olive oil
1 - medium green pepper, sliced in rings
2 - carrots, peeled or washed, cut on the diagonal
Heat oven to 375 degrees. Spray a 9 x 13" baking pan with
cooking spray.
In a shallow dish, combine oat flour, dill and lemon pepper.
In another dish, beat egg white with water. Coat chicken with
dry ingredients and shake off excess, dip in egg, then dip
again in dry ingredients.
Place in baking pan, surround with vegetables and drizzle
with margarine. Bake 35 minutes, uncovered. Serve with rice or
noodles. Serves 6.
GROUND OAT FLOUR:
Combine 1/2 cup oats and 1/2 cup oat bran in a blender or
food processor. Blend 1 minute. Store excess in refrigerator.
-End Recipe Export-
-Begin Recipe Export-
Title: Judy's Chicken and Broccoli with Rice
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 1/2 - cups water
1/2 - cup milk
2 - Tbsp Dijon mustard
1 1/2 - cups long grain rice
1/2 - cup Cheddar or Swiss cheese, grated or shredded
1 - lb boneless chicken breasts, cut into strips
1 1/2 - cups frozen broccoli cuts, thawed
2 - Tbsp oil
1 - 10 3/4 oz can condensed cream of chicken soup
2 - Tbsp chopped pimento
Bring water to a boil. Stir in rice. Cover and remove from heat.
Let stand 5 minutes or until all water is absorbed.
Meanwhile, cook and stir chicken in hot oil until lightly
browned. Stir in soup, milk, mustard and cheese; add broccoli and
pimento. Bring to a full boil. Reduce heat and simmer 2 minutes.
Pour over rice. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken in Tarragon Cream Sauce
Keywords: MPoul, Chicken, Tarragon, Sauces/poultry
Source: MAINPOUL.ZIP
1 - lb skinless, boneless chicken breast or chicken tenders
2 - Tbsp olive oil
1 1/2 - cups sliced fresh mushrooms
3 - large green onions, sliced, including some of the green tops
1/2 - cup dry white wine
1/4 - tsp tarragon
1/8 - tsp thyme
1/2 - cup half and half
1/2 - cup heavy cream
1/4 - tsp salt
Freshly ground black pepper to taste
1 - tsp lemon juice
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add
chicken and saute until no longer pink. Remove from pan and
keep warm.
Add mushrooms and green onions to pan drippings. Saute briefly
then add white wine, tarragon and thyme. Cook 2 minutes or until
mushrooms are slightly softened and wine has nearly evaporated
from pan.
Add lemon juice, half and half and heavy cream. Bring just to a
boil; return chicken and accumulated juices to the pan. Heat
thorough. Add salt and pepper to taste. Serve immediately over
rice or noodles. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Garlic Chicken with Vegetables
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - Tbsp olive oil
4 - chicken thighs
6 - small new potatoes
1/2 - tsp EACH; dried rosemary, oregano
2 - TbspEACH; water, minced fresh garlic
1 - large carrot, sliced into 1/4" rounds
1/4 - lb string beans, cut into 2" pieces
Salt, pepper
Heat oil in a large, no-stick frying pan and brown thighs and
potatoes on all sides for 12 to 15 minutes. Add rosemary, oregano,
water and garlic. Turn ingredients to mix and coat; cover and
simmer for 15 minutes, adding a little water if necessary. Stir in
carrots and beans. Salt and pepper lightly. Cover and continue to
simmer until chicken is done, about 15 minutes.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts Tarragon
Keywords: MPoul, Chicken, Tarragon
Source: MAINPOUL.ZIP
1 - large chicken breast, about 1 lb
5 - tsp flour
Salt, pepper
1 - Tbsp margarine
1/3 - lb mushrooms, sliced
2 - Tbsp minced shallot
1/2 - cup chicken broth
1/2 - tsp dried tarragon, crumbled
3 - Tbsp EACH; sour cream, non-fat plain yogurt
Split chicken breast. Mix 4 tsp flour with salt and pepper;
coat breasts. Heat margarine in non-stick skillet. Brown chicken
lightly on all sides over a medium heat. Remove from pan and set
aside. Add mushrooms and shallots to drippings. Saute until
mushrooms soften and make a liquid. Stir in broth and tarragon.
Return chicken to pan, covering the pieces with mushrooms and
shallots. Cover and cook over a low heat for 18 to 20 minutes or
until chicken is cooked. Again remove chicken from pan and keep
warm. Mix sour cream, yogurt and the remaining teaspoon of flour.
Stir into mushroom mixture and cook over a low heat, stirring
constantly, until sauce is thickened. Pour cover chicken and serve.
-End Recipe Export-
-Begin Recipe Export-
Title: Gourmet Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2- chickens
2-can cream of mushroom soup
1-pkg onion soup mix
1/2-cup sherry
Place the cut up chicken in large pan. Sprinkle with salt & pepper
& garlic salt. Mix 2-cans of soup, onion soup mix & sherry. Spoon
over chicken. Sprinkle generously with Parmesan cheese. Bake 1 1/2
to 2 hours uncovered in 350 degree oven. Serves 9-10
-End Recipe Export-
-Begin Recipe Export-
Title: Moist 'n Crispy Onion Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - envelope onion recipe soup mix
3/4 - cup fine dry bread crumbs
1 - 2 1/2 to 3 1/2 lb broiler - fryer chicken, cut in parts
1/2 - cup Real Mayonnaise
Place Onion soup mix and bread crumbs in large plastic food bag
and shake to blend. Brush chicken on all sides with Mayonnaise.
Place one piece of chicken in bag at a time. Close tightly and
shake until coated. Place chicken on rack in broiler pan. Bake in
400 degree oven 40 to 45 minutes or until golden brown and tender.
For extra onion flavor:Use 2 envelopes Onion Soup mix and reduce
bread crumbs. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Curried Chicken Breasts (Oven Bag)
Keywords: MPoul, Chicken, Bag, Curry
Source: MAINPOUL.ZIP
2 - packages (1 1/2 oz each) chicken gravy mix
1 - Tbsp curry powder
1 - cup water
6 - chicken breast halves
salt
pepper
paprika
Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and
water in large size (14 X 20") oven cooking bag and place in 12 X
8 X 2 baking dish. Season chicken breasts with salt, pepper, paprika;
place in single layer in bag. Close bag with nylon tie; make 6
half-inch slits in top. Bake @ 350 degrees for 45 minutes or until
tender. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Stir Fry Chicken with Tomatoes
Keywords: MPoul, Chicken, Stir fry
Source: MAINPOUL.ZIP
3 - medium tomatoes
2 - chicken breasts (8 oz each), halved, skinned, boned
3 - Tbsp cornstarch, divided
1 1/2 - tsp salt, divided
Ground black pepper
3 - Tbsp salad oil, divided
1 - medium onion, sliced
1 - cup diced green pepper
3/4 - cup white wine
1/2 - cup water
1/4 - tsp garlic powder
Remove cores from tomatoes. Cut each tomato into eight wedges;
set aside. Cut chicken into 1/2" wide strips (For easy slicing,
partially freeze cornstarch mixed with 1/2 teaspoon of the salt
and dash black pepper. )In a large skillet, heat 2 tablespoons of
the oil until hot. Stir fry chicken until golden brown on all
sides, about 5 minutes. Remove with a slotted spoon to a bowl; set
aside. Add onion to skillet; stir fry for 1 minute. Add green
pepper; stir fry until vegetables are crisp tender, about 3 minutes
Remove with a slotted spoon to bowl with chicken; set aside. Add
reserved tomato wedges; stir fry for 1 minute; remove to bowl with
chicken. Add remaining 1 tablespoon oil to skillet; heat until hot.
Stir in remaining 1 tablespoon cornstarch. Blend in wine, remaining
1 teaspoon salt and garlic powder. Cook and stir until sauce
thickens, scraping particles clinging to the bottom of the
skillet. Return chicken and vegetables to skillet; simmer until
heated through, about 1 minute. Serve over steamed rice or shredded
lettuce, if desired. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Quick Country Captain
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - cups diced tomatoes
2 - Tbsp salad oil
1/2 - cup chopped onion
1/2 - cup green pepper, cut in 1/2" squares
1 - tsp curry powder
2 - cups cooked chicken chunks
1/4 - cup raisins
1 - tsp salt
1/2 - tsp thyme leaves, crushed
1/2 - cup water
In a large skillet heat oil until hot. Add onion and green
pepper; saute until tender, about 5 minutes. Add tomatoes, chicken,
raisins, salt, thyme and water. Simmer, covered, until hot, about 5
minutes. Serve over steamed rice, if desired. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Bird of Paradise
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
1 - can (20 oz) sliced pineapple in syrup
2 - whole chicken breasts, split (or 1 cut up 3 lb fryer chicken)
2 - Tbsp butter
1/4 - cup dry sherry
3 - Tbspsoy sauce
2 - large cloves garlic, pressed
2 - Tbsp finely chopped crystallized ginger
1/2 - tsp salt
1 - red bell pepper, seeded, chunked
1 1/2 - cup sliced celery
1/2 - cup sliced green onion
1 - papaya, peeled, sliced (optional)
1 - Tbsp cornstarch
Drain pineapple, reserving syrup. Brown chicken in butter; Drain.
Combine syrup with sherry, soy sauce, garlic and ginger. Pour over
chicken. Cover, simmer 30 minutes, turning chicken once. Remove
chicken. Add pineapple, bell pepper, celery, green onion and papaya
to pan. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring
to boil. When thickened, spoon over chicken. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Apricot Glazed Roast Cornish Game Hens
Keywords: MPoul, Poultry, Apricots
Source: MAINPOUL.ZIP
6 - fresh Cornish game hens
Salt and freshly ground pepper
6 - slices fresh ginger, cut 1/8" thick, optional
1/2 - stick butter
1 - large onion, thinly sliced
1/2 - cup chicken broth
1/2 - cup Riesling or any dry white wine
1/2 - tsp thyme
Apricot Glaze ( see above)
Wash hens and pat dry. Season Cornish hens inside and out with
salt and pepper. Place a slice of ginger in each hen. Fold wings
back and tie legs together. Cut butter into 6 equal parts and rub
over each hen, or melt it and brush over the hens. Scatter onion
in roasting pan. Pour in broth and wine and sprinkle with thyme.
Place hens in oven preheated to 375 degrees. Cook for 30
minutes. Baste with glaze and return to oven. Cook an additional
30 minutes or until hens are golden and tender.
-End Recipe Export-
-Begin Recipe Export-
Title: Brandied Chicken Breasts
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - whole chicken breasts, halved, skinned and boned
Brandy
1 - tsp salt
1 - tsp pepper
1 - tsp marjoram
6 - Tbsp margarine
1/2 - cup dry sherry
4 - egg yolks
2 - cups half and half
Salt, pepper, nutmeg to taste
1/2 - cup Swiss cheese, grated
1/2 - cup buttered bread crumbs
Rub breasts with brandy and let stand a few minutes, Season
with salt, pepper and marjoram. Heat margarine and saute chicken
6 to 8 minutes on each side. Remove to ovenproof platter and
keep warm. Add sherry to remaining butter in pan and simmer over
low heat until liquid is reduced by half.
Beat egg yolks into cream and add to liquid in pan, stirring
constantly. Season with salt, pepper and nutmeg. Stir and cook until
slightly thickened. Pour sauce over chicken breasts and sprinkle
with Swiss cheese and crumbs. Run under broiler for a few minutes
to brown topping. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Sauteed Chicken Breast with Sage and White Wine
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
3 - Tbsp olive or vegetable oil
2 - whole chicken breasts, boned and cut in half
3/4 - cup all-purpose flour, spread on a dinner plate
or on waxed paper
12 - dried sage leaves
1/2 - tsp salt
1/2 - cup dry white wine
2 - Tbsp butter
Freshly ground pepper
Heat oil in heavy bottom skillet over medium high heat. Turn
chicken over in flour, coating both sides, and shake off any excess
Do not coat meat with flour until you are ready to saute it. The
flour becomes damp, and the meat does not brown properly.
Slip chicken and sage into hot oil. Cook briefly, just long
enough to brown both sides. When cooked, remove to warm platter
and add salt and pepper.
Add wine and butter, return chicken to pan and coat with wine
mixture on both sides of chicken. Transfer chicken to a warm
serving platter, pour remainder of sauce over them and serve
immediately. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Chicken with Cider and Apples
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - chickens(2 1/2 to 3 pounds each), quartered
2 - cups apple cider
1 - cup unbleached all-purpose flour
1 - Tbsp ground ginger
2 - tsp ground cinnamon
Salt and fresh ground pepper, to taste
3 - Tbsp brown sugar
1/3 - cup applejack
2 - apples, cored and cut into thin wedges
One day before serving, place the chicken pieces in a shallow dish.
Pour the cider over the chicken and marinate overnight in the
refrigerator, turning the pieces occasionally. Preheat oven to 350
degrees. Remove the chicken from cider but reserve the cider. Mix
the flour, ginger, cinnamon and salt and pepper to taste in a
shallow bowl. Dredge the chicken with the flour mixture and place
skin side up in a shallow baking pan. Bake the chicken for 40
minutes. Meanwhile, combine the reserved cider, brown sugar,
applejack and apple slices. Pour the marinade mixture over the
chicken and bake 25 minutes more, basting occasionally with pan
juices. Serve immediately. Makes 6 portions.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Lemon Dill Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
2 - chicken breasts
1 - stick (8 Tbsp) unsalted butter, softened
1/2 - cup chopped dill
3 or 4 - cloves garlic, minced
Juice of 1 lemon
Preheat broiler. Put all ingredients, except chicken, in a blender
and puree. Spread sauce over chicken breasts and broil, turning once
or twice and brushing again with the sauce, until chicken is done,
about 13 - 17 minutes, and skin is crisp. Serves 2.
-End Recipe Export-
-Begin Recipe Export-
Title: Mom's Chicken a la King
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - cup butter
1 - cup flour
1 - qt. milk
1 1/4 - cups chicken stock
2 - stewing chickens, cooked
2 - small jars pimento
2 - eggs
salt to taste
paprika
1 - cup light cream
Melt butter. Add flour and milk to make creamy broth. Thin down with
chicken stock until like a thick cream. Add pimento to cream gravy;
stir in chicken lightly. Beat eggs thoroughly; stir into mixture. Just
before serving, add 1 cup light cream. Serve in Pepperidge Farm patty
shells or noodle nests or Holland rusks or English muffins.
-End Recipe Export-
-Begin Recipe Export-
Title: Beer Batter Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - cup unsifted flour
1 - Tbsp paprika
1/2 - tsp salt
1 - qt. corn oil
1 - cup beer
1 - 2 1/2 to 3 lb broiler - fryer chicken, cut in parts
In large bowl, stir together first 3 ingredients. Pour corn oil
into heavy 3 qt. saucepan or deep fryer, filling no more than 1/3
full. Heat over medium heat to 375 degrees. When ready to fry,
gradually stir beer into flour mixture until smooth. Dip chicken,
1 piece at a time, into batter; shake off excess. Fry, a few pieces
at a time, turning occasionally, 6 to 8 minutes or until golden
brown and chicken is tender. Drain on paper towels. Keep warm while
frying remaining pieces. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Glazed Chicken
Keywords: MPoul, Chicken, Apricots
Source: MAINPOUL.ZIP
1 - small jar apricot marmalade
1 - pkg onion soup mix
1 - 8 oz bottle Kraft's Russian Dressing with honey
2 - chickens, cut into quarters or eighths
Mix first 3 ingredients. Marinate chicken pieces in mixture for
a few hours or overnight. Bake chicken in an oven pan, using all the
marinade, @ 350 degrees for 1 hour or until nicely browned. Baste
while baking. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken in Lime Butter
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
6 - broiler - fryer chicken breast halves, boned and skinned
1/2 - tsp EACH: salt, pepper
1/3 - cup cooking oil
1 - lime, juiced
8 - Tbsp butter
1/2 - tsp chives, minced
1/2 - tsp dill weed
Sprinkle chicken on both sides with salt and pepper. In large frypan,
place oil and heat to medium temperature. Add chicken and saute about
4 minutes or until lightly browned. Turn chicken, cover and reduce heat
to low. Cook 10 minutes or until fork can be inserted in chicken with
ease. Remove chicken and keep warm; drain off oil and discard. In same
frypan, add lime juice and cook over low heat until juice begins to
bubble. Add butter, stirring until butter becomes opaque. Stir in chives
and dill weed. Spoon over chicken. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts with Apple Brandy
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - chicken breast halves, skinned and boned
1/4 - tsp salt
1/8 - tsp pepper
4 - Tbsp butter or margarine
1 - large red apple, cored and thickly sliced
3 - Tbsp finely chopped shallots
3/4 - cup half and half
1/4 - cup apple brandy
2 - Tbsp Dijon style mustard
1/4 - cup chopped walnuts
Pound each chicken breast half between two sheets of plastic
wrap, with the flat side of meat hammer, to 1/4" thickness.
Coat with mixture of flour, salt and pepper. Melt 2 Tbsp of butter
in a large skillet and 2 Tbsp in a small skillet. Add chicken to
the large skillet and cook over medium heat about 4 or 5 minutes,
turning once, until tender and brown. Cook apple slices in the small
skillet about 4 minutes. Remove chicken to a platter and keep warm.
Add shallots to large skillet and cook over medium heat 3 minutes,
until tender. Add half and half, brandy and mustard. Simmer, stirring,
3 minutes to reduce slightly. Pour over chicken; garnish with apple
slices and walnuts. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Imperial Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 1/2 - Tbsp cornstarch
1/2 - cup cool chicken bouillon or broth
1/4 - cup light or dark corn syrup
1/4 - cup soy sauce
2 - Tbsp dry sherry
1/8 to 1/4 - tsp ground red pepper
4 - Tbsp corn oil, divided
1 - cup walnut halves
1 - lb boneless, skinless chicken breasts, cut in 1" cubes
2 - medium onions, cut in wedges (1 cup)
1 - small green or sweet red pepper, cut in strips (1 cup)
In a small bowl, stir together cornstarch, bouillon, corn syrup, soy
sauce, sherry and ground red pepper.
In a large skillet or wok, heat 3 Tbspof corn oil over medium
high heat. Add walnuts; stir fry 2 minutes. Remove. Add chicken; stir
fry 2 minutes or until chicken turns white. Remove. Heat remaining 1
Tbsp corn oil. Add onion and pepper strips; stir fry 1 minute. Return
chicken to skillet. Stir cornstarch mixture; add to chicken mixture.
Stirring constantly bring to boil over medium heat and boil 1 minute.
Stir in walnuts. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Ham in Green Paradise
Keywords: MPoul, Chicken, Ham, Stir fry
Source: MAINPOUL.ZIP
1 - lb chicken breasts halves
1/2 - cup chicken broth
1/2 - lb cooked ham, diagonally sliced in 2 x 1 x 1/4" strips
2 - tsp cornstarch
2 - Tbsp light corn syrup
2 - tsp soy sauce
2 - tsp dry sherry
1 - Tbsp corn oil
2 - cups broccoli flowerets
1 - green onion, thinly sliced
1/4 - tsp minced ginger root
In a large skillet or wok, bring chicken and broth to boil over
high heat. Reduce heat; cover and simmer 10 minutes. Turn off heat; let
stand 20 minutes or until chicken is tender. Remove chicken from broth;
reserve 2/3 cup broth. Discard chicken bones and skin. Cut into 2 x 1"
pieces. Arrange chicken and ham alternately on serving platter; keep
warm.
In small bowl, stir together cornstarch, reserved broth, corn syrup,
soy sauce and sherry until smooth.
In large skillet or wok, heat corn oil over medium high heat. Add
broccoli; stir fry 2 minutes or until tender crisp. Remove. Arrange
around chicken and ham on serving platter. keep warm. Add green onion
and ginger to skillet; stir fry 30 seconds. Stir cornstarch mixture;
add to green onions and ginger. Stirring constantly, bring to boil over
medium heat and boil 1 minute. Spoon over chicken and ham. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Bronzed Chicken Wings with Young Ginger
Keywords: MPoul, Chicken, Appetizers/chicken
Source: MAINPOUL.ZIP
2 - lb chicken wings
1/4 - cup dark corn syrup
1/4 - cup soy sauce
1 - Tbsp corn oil
2 - tsp minced fresh ginger
2 - Tbsp dry sherry
1/4 - lb very small mushrooms
1/2 - sliced bamboo shoots
2 - green onions, cut in 2" pieces
1/2 - cup chicken broth
1 - Tbsp cornstarch
2 - Tbsp water
Cut wing tips off chicken wings. Place in shallow baking dish. In
small bowl, stir together corn syrup and soy sauce. Pour over
chicken wings; toss to coat well. Marinate 30 minutes. Drain;
reserve marinade.
In large heavy skillet, heat corn oil over medium heat. Add
chicken wings and ginger; stir fry 2 minutes. Stir in reserved
marinade and sherry. Add mushrooms, bamboo shoots and green onions;
stirring frequently, cook 2 minutes. Add chicken broth. Bring to
boil. Reduce heat; cover and simmer 20 minutes or until tender.
Remove chicken wings to serving platter, keep warm.
Stir together cornstarch and water until smooth. Stir into
skillet. Stirring constantly, bring to boil over medium heat and
boil 1 minute. Spoon over chicken wings. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Szechuan Chicken
Keywords: MPoul, Chicken, Chinese
Source: MAINPOUL.ZIP
1/4 - cup light corn syrup
1/4 - cup soy sauce
2 - Tbsp dry white wine
1 - egg white, lightly beaten
2 - whole chicken breasts, boned, skinned, cut in 1/2" strips
3 - Tbsp corn oil
1 to 3 - crushed dried red pepper
1 - cup unsalted dry roasted peanuts
1/4 - cup sliced green onions
In small bowl, stir together corn syrup, soy sauce and wine; set aside.
In medium bowl, stir together egg white and cornstarch until well
blended. Add chicken; toss to coat evenly.
In large skillet or wok, heat corn oil over medium-high heat. Add red
pepper; stir fry 10 seconds. Add chicken mixture; stir fry 2 to 3 minutes
or until chicken turns white. Stir in peanuts and corn syrup mixture.
Stirring constantly, bring to boil over medium heat. Boil 1 minute.
Garnish with green onions. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Basted Roasted Florida Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
3 - small broiling chickens, quartered
Seasoning salt
Red pepper flakes
Juice of 1/2 fresh lime
1/2 - cup unsalted butter
3 - heaping Tbsp flour
6 - cloves garlic, peeled
3 to 4 - cups chicken broth
Freshly ground pepper
Preheat oven to 450 degrees. Sprinkle salt over top and underside
of chicken. Lay chicken pieces skin side up in single layer in
shallow roasting pans. Sprinkle very lightly with red pepper flakes
and lime juice. Set aside.
In a large saucepan, melt butter over low heat and add flour slowly,
stirring constantly. Allow to brown, slowly; do not let burn. Add whole
peeled garlic cloves as paste begins to turn creamy golden. Continue
until paste is light brown in color. If any of the garlic cloves show
over browned edges, remove them. You will have the value of the flavor
anyway.
Check seasoning, add salt and freshly ground white or black pepper.
Add chicken broth to paste slowly, stirring constantly with a wire
whisk until blended and the consistency of cream soup. Check seasoning
carefully to avoid over salting.
Spoon sauce over chicken, completely covering edges. Put chicken legs
in oven first. They take a little longer to cook. Five minutes later add
breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be
kept moist. Bake a total of 45 to 60 minutes. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Buttermilk Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 to 3 lb broiler fryer chicken
1 - qt. buttermilk
2 - tsp salt
1 - tsp pepper
1 - cup vegetable oil
1 - cup flour
Cut chicken into pieces, place in a bowl and cover with buttermilk.
Marinate for several hours or overnight, refrigerated. Place flour, salt
and pepper in a paper bag and shake. Remove chicken from buttermilk and
shake off excess. Place two or three pieces at a time into bag and shake
until coated.
In large skillet, heat oil over medium heat. When hot, add chicken
pieces and cook, covered, turning pieces often. Cook until golden brown,
20 to 30 minutes or until fully cooked. Remove from pan and drain. Serves
3 to 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Orange and Almond Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 to 3 lb broiler fryer, cut up
3 - Tbsp butter, softened
2 - Tbsp finely minced shallots or onion
1/2 - cup finely chopped blanched almonds
Grated rind of 1 orange
1 - tsp salt
1/8 - tsp pepper
1 - tsp dried rosemary, crumbled
Prepare grill at least 1/2 hour before cooking time. Adjust grid
6 to 8" above the coals.
Rinse chicken parts, pat dry. In small bowl, blend ingredients to
form a paste. Gently lift chicken skin, spread paste as evenly as
possible between skin and meat. Place chicken skin side up on grill.
Grill 20 to 30 minutes, until chicken is no longer pink when cut
near bone. Turn chicken once, halfway through cooking period. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Paella
Keywords: MPoul, Chicken, Shrimp, Sausage
Source: MAINPOUL.ZIP
2 - cups cubed cooked chicken
1 - lb medium or large shrimp, peeled, leaving tails on and deveined
1 - lb smoked sausage, sliced into 1" pieces
1 - cup chopped onion
1 to 2 - cloves garlic, chopped
1/4 - cup olive or vegetable oil
3 - cups water
1 1/2 - cups uncooked long grain rice
1 - 16 oz can stewed tomatoes
2 - Tbsp instant chicken boullion or 6 bouillon cubes
2 to 3 - tsp paprika
1/4 to 1/2 - tsp cayenne pepper
1/2 - tsp black pepper
1/4 - tsp saffron or ground turmeric
1 - 10 oz pkg frozen green peas, thawed
1 - 2 oz jar sliced pimento, drained
In Dutch oven, cook sausage, onion and garlic in oil until onion is
tender. Stir in chicken, water, rice, tomatoes, bouillon, paprika, peppers
and saffron. Bring to boil; reduce heat and simmer covered 20 minutes.
Stir in shrimp; cover and cook 5 minutes longer. Stir in peas; cover
and cook until heated through, about 5 to 10 minutes. Garnish with
pimento. Refrigerate leftovers.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Chicken Teriyaki
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
Salt and pepper to taste
1/3 - cup sake or dry sherry
1/3 - cup honey
3 - Tbsp teriyaki sauce
1/8 - tsp garlic salt
Place chicken, skin side up, in shallow baking dish. Sprinkle with
salt and pepper. Mix together sake, honey, teriyaki sauce and garlic
powder. Brush generously over chicken. Place in 400 degree oven for
10 minutes; baste again and cook 10 minutes longer. Remove chicken
from oven and place on prepared grill, skin side up; baste thoroughly.
Cook 6" from very hot coals for 10 to 15 minutes. Turn chicken
briefly to give skin side a crackly finish. Baste bony side with any
remaining sauce. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Grilled Rosemary Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - frying chickens, 2 to 3 lb each, cut up
1/2 - cup fresh rosemary
Juice of 2 lemons
8 - garlic cloves, minced
2/3 - cup olive oil
Salt and pepper to taste
Rosemary sprigs for garnish
Put the chicken in a glass baking dish or deep plate. Set aside.
In a food processor fitted with a steel knife, chop the rosemary.
With the machine running, ass the lemon juice, garlic and olive oil
through the feed tube and process for 3 or 4 seconds.
Pour the marinade over the chicken, cover and refrigerate. Let
marinate for 2 to 4 hours, turning occasionally.
Grill over hot coals skin side up, basting frequently with the
remaining marinade, for about 20 minutes. Turn once with long handled
tongs during cooking.
To serve, sprinkle with salt and pepper. Garnish with rosemary sprigs.
Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Salad Sandwiches
Keywords: MPoul, Salads/chicken, Sandwiches
Source: MAINPOUL.ZIP
2 - cups cooked diced chicken
1/2 - cup diced celery
1/2 - cup diced roasted sweet red peppers
1/2 - cup diced green pepper
1/2 - cup diced mushrooms
Mayonnaise and lemon juice
Mix together chicken, celery, red and green peppers and mushrooms.
Add enough mayonnaise and lemon juice to moisten and give good flavor.
Use as a sandwich filling.
-End Recipe Export-
-Begin Recipe Export-
Title: Cornish Hens with Apple Raisin Stuffing
Keywords: MPoul, Poultry, Stuffing
Source: MAINPOUL.ZIP
3 - cups firm, 1/2" white bread cubes with crust
1/2 - cup butter
1 - large, unpeeled Golden Delicious apple, cored and cut into 1/2"cubes
2/3 - cup raisins
1/2 - cup coarsely chopped onion
1/2 - cup thinly sliced celery
1/4 - cup finely chopped parsley
1 - tsp sage
1/2 - tsp thyme
Salt and pepper to taste
6 - Cornish game hens, about 1 lb each
Spread bread cubes in single layer on baking sheet. Toast until
lightly browned in a 350 degree oven, 10 to 15 minutes; reserve.
Melt butter in a large skillet over medium heat. Add apple, raisins,
onion and celery. Cook, stirring occasionally, until apple is tender,
8 to 10 minutes. Stir in parsley, sage, thyme, salt, pepper and reserved
bread cubes. Cook and stir for 3 minutes.
Stuff hens with bread mixture, using about 2/3 cup for each hen.
Place on rack and roast in a 375 degree oven until tender, 45 to 55
minutes. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chilled Herb Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/3 - cup all-purpose flour
1 - tsp salt
1/2 - tsp EACH:thyme, marjoram and celery salt
1/4 - tsp EACH:pepper, paprika and poultry seasoning
1 - frying chicken(2 3/4 to 3 1/4 lb), cut up or use chicken pieces
2/3 - cup Butter Flavor Crisco
Combine flour, salt, herbs and spices in plastic bag. Shake chicken
pieces, a few at a time, in seasoned flour. Melt Butter Flavor Crisco
in large skillet over medium heat. (Use 360 degree setting for electric
skillet. )Fry chicken, uncovered, without lowering heat, 30 to 40 minutes
or until done. Turn 4 or 5 times during frying.
Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature.
Chill, uncovered, several hours or overnight in refrigerator before
packing in covered container to be packing in picnic cooler.
Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Oven-Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - Tbsp butter
1 1/4 - tsp salt
1/4 - tsp pepper
2/3 - cup Bisquick baking mix
2 1/2 to 3 1/2 - lb broiler-fryer chicken, cut up
1 1/2 - tsp paprika
Heat oven to 425 degrees. Melt margarine in rectangular pan, 13 x 9 x
2" in oven. Mix baking mix, paprika, salt and pepper; coat chicken.
Place skin sides down in pan. Bake 35 minutes. Turn; bake until done,
about 15 minutes. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Gan Eden
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
1 - chicken, cut up
1/4 - cup oil
1/4 - tsp ginger
1/4 - tsp cinnamon
2 - Tbsp honey
2 - Tbsp potato flour
1 - cup orange juice
2 - oranges, peeled, seeded, sectioned
Brown chicken pieces in oil; remove and set aside. Mix spices, honey,
and potato flour into pan drippings. Stir in orange juice.
Add chicken; cover and simmer until tender. Add orange sections; heat
through.
-End Recipe Export-
-Begin Recipe Export-
Title: Jalapeno Chicken Fajitas
Keywords: MPoul, Chicken, Mexican
Source: MAINPOUL.ZIP
8 - oz boneless chicken breasts
1/4 - cup lime juice
2 - Tbsp water
1 - clove garlic
Jalapeno Flavor Process Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas
Marinate chicken breasts in lime juice, water and garlic. Broil
or grill chicken; slice thinly and serve in flour tortillas with
other ingredients. Makes 8 fajitas.
-End Recipe Export-
-Begin Recipe Export-
Title: Herb Broiled Chicken and Onion on a Pita
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - chickens, about 2 to 3 lbeach, cut into quarters
1 - cup olive oil
1 - cup dry white wine
1 - large clove garlic, crushed
1 - tsp crumbled dried thyme
Salt and Freshly ground black pepper to taste
4 - medium onions, sliced
1 - cup pine nuts
8 - Herbed Zahter Pitas
Lay the chicken quarters in a large glass or pottery baking dish.
Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in
a small bowl. Blend well and pour over the chicken. Cover and
marinate in the refrigerator, turning the pieces occasionally, for
several hours or overnight.
Preheat the broiler. Remove the chicken from the marinade,
reserving the marinade. Broil, skin side down, 7 to 8" from the heat
for about 30 minutes. Turn and brush with the marinade. Broil until
tender, 15 to 30 minutes longer.
Meanwhile, heat the remaining oil in a large skillet. Add the
onions and pine nuts. Saute over medium heat until the onions are
light yellow and the pine nuts are golden, about 8 to 10 minutes.
Spoon some of the onions and nut mixture on the tops of the pitas.
Top each with a broiled chicken quarter. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime Pepper Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - tsp finely shredded lime peel
1/3 - cup lime juice
2 - Tbsp cooking oil
1 - tsp dried thyme, crushed
1 - tsp cracked black pepper
1/2 - tsp garlic salt
2 to 2 1/2 - lb meaty chicken pieces(breasts, wings, thighs, legs)
Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir
together lime peel, lime juice, oil, thyme, pepper and garlic salt.
Set mixture aside. Place chicken, skin side down, on a unheated rack
in a broiler pan. Brush with sauce. Broil 4 to 5" from the heat for
15 to 18 minutes or until lightly browned, brushing often with
sauce. Turn chicken. Brush with sauce. Broil 10 to 15 minutes more
or until no longer pink, brushing often with sauce. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pollo Raphael
Keywords: MPoul, Chicken, Zucchini, Mexican
Source: MAINPOUL.ZIP
1 - 8 oz can tomato sauce
1/2 - cup picante sauce
1 - tsp ground cumin
1/2 - tsp garlic salt
1/2 - tsp oregano, crushed
2 - whole chicken breasts, boned, skinned and split
Salt and pepper as desired
2 - medium onions, cut into 1/2" wedges
2 - Tbsp vegetable oil
2 - cups zucchini, cut into 1/2" cubes(about 1 medium zucchini)
Combine tomato sauce, picante sauce, cumin, garlic salt and oregano;
mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper.
Cook chicken and onions in oil in large skillet over medium heat,
stirring frequently, until chicken is lightly browned and almost
cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into
skillet; mix well. Stir in zucchini. Cover and simmer 5 minutes. Uncover;
cook and stir about 1 minute to thicken sauce, if necessary. Serve with
additional picante sauce. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Crab-Stuffed Chicken Rolls
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - whole medium chicken breasts, skinned, boned and halved lengthwise
1 - 6 oz pkgfrozen crabmeat, thawed and well drained
1/2 - 8 oz pkg frozen cut asparagus, thawed
1/4 - tsp pepper
2 - Tbsp dry white wine
2 - Tbsp margarine or butter, melted
1/2 - tsp paprika
1 - Tbsp butter or margarine
1 - Tbsp all-purpose flour
2/3 - cup milk
2 - Tbsp snipped parsley
2 - Tbsp dry white wine
Rinse chicken; pat dry. Place each chicken piece, boned side up,
between two pieces of clear plastic wrap. Working from the center to
the edges, pound lightly with metal mallet to form a rectangle about
1/4" thick. Remove plastic wrap.
For filling:In a small bowl, combine half the crab meat, asparagus
and pepper. Drizzle with 2 Tbsp wine; toss lightly to mix. Spoon about
1/4 cup of the filling onto center of each chicken piece. Fold in
bottom and sides. Roll up jelly-roll style; secure with toothpicks.
Place rolls in 10 x 6 x 2" baking dish. Brush with 2 Tbsp melted
butter. Sprinkle with paprika. Bake, covered, in 350 degree oven 20 to
25 minutes or until tender. Remove toothpicks.
Meanwhile, for sauce:In a small saucepan, melt 1 Tbsp margarine or
butter. Stir in flour. Add milk, all at once. Cook and stir until
thickened and bubbly; cook and stir 1 minute more. Stir in remaining
crab, parsley and 2 Tbsp wine; heat through. Spoon sauce over chicken
rolls. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Ginger Chicken with Peaches
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - whole medium chicken breasts(about 1 1/2 lb)skinned, boned
and halve lengthwise
2 - Tbsp margarine or butter
1 - 16 oz can peach slices
1 - Tbsp cornstarch
1 - tsp grated gingerroot
1 - 8 oz can sliced water chestnuts, drained
Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine
over medium heat, about 10 minutes or until tender enough to be
easily pierced with a fork, turning once. Remove from skillet;
cover to keep warm. Drain peaches, reserving syrup. Add water to
reserved syrup to make 3/4 cup total; stir in cornstarch and
gingerroot. Add to skillet. Cook and stir until thickened and
bubbly. Add peaches and water chestnuts; heat through. Season to
taste with salt and pepper. Spoon over chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Lasagna
Keywords: MPoul, Chicken, Pasta/chicken
Source: MAINPOUL.ZIP
1 - cup cream-style cottage cheese
1 - 3 oz pkg cream cheese, softened and cut up
1 - 10 3/4 oz can condensed cream of mushroom soup
1 - cup loose-pack frozen cut broccoli
1/3 - cup sliced celery
1/4 - cup milk
1 - tsp minced dried onion
1/4 - tsp dried oregano, crushed
1/8 - tsp ground sage
6 - lasagna noodles
1 - cup chopped cooked chicken or turkey
1/2 - cup shredded Cheddar cheese(2 oz)
2/3 - cup boiling water
In a mixing bowl, stir together cottage cheese and cream cheese;
set aside. In a mixing bowl, combine soup, broccoli, celery, milk,
dried onion, oregano and sage; set aside. Place 2 uncooked lasagna
noodles in a greased 10 x 6 x 2" baking dish. Layer with half the
cottage cheese mixture and 1/3 of the soup mixture. Repeat layers of
noodles cottage cheese and soup. Top with remaining noodles, chicken
and remaining soup mixture. Sprinkle with Cheddar cheese. Slowly,
pour boiling water into dish around entire inside edge. Cover
tightly with foil. Bake in a 350 degree oven for 60 to 65 minutes or
until done. Let stand, covered 10 minutes. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Kiev
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
3 - Tbsp cooked, shredded spinach
3 - Tbsp butter
6 - slices white bread, cut in quarters
6 - 6 oz chicken breasts, boneless
3/4 - cup milk
Combine cooked spinach and butter. Refrigerate about 30 minutes.
Roll into 6 finger-shaped pieces. Chill in freezer about 30 minutes.
Put bread in blender, not all at once. Run at medium speed until
bread is in fine crumbs. Pour crumbs in even layer in 9 x 13" baking
pan. Bake @ 300 degrees or until bread is golden brown.
With mallet or flat side of knife, flatten chicken breasts between
pieces of waxed paper to 1/8" thickness. Place butter and spinach
finger at long side of chicken breast. Roll lightly, tucking in ends
of chicken. Secure with toothpicks.
Dip rolled chicken breasts in milk in saucepan, then in crumbs.
Repeat. Sprinkle any remaining milk or crumbs over chicken breasts.
Place in 9" square baking dish. Bake @ 375 degrees 45 minutes. Serve
at once. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Tangy Grilled Chicken
Keywords: MPoul, Chicken, Grill
Source: MAINPOUL.ZIP
2 - chickens, about 3 lb each, cut into pieces
1 - tsp salt
1 - Tbsp Hungarian sweet paprika
1/4 - tsp cayenne pepper
1/4 - tsp dry mustard
1/2 - tsp freshly ground pepper
1/3 - cup water
2 - Tbsp Worcestershire sauce
1/3 - cup red wine vinegar
1/4 - cup butter, cut into bits
vegetable oil
Place the chicken pieces in a large shallow glass or ceramic dish.
In a medium saucepan, combine the dry ingredients with the water.
Heat to boiling; remove from heat. Add the Worcestershire sauce and
vinegar. Stir in the butter. Pour over the chicken. Let stand 1 hour.
Preheat the grill. If using presoaked wood chips or chunks(chips are
for gas grills), or other flavorings, sprinkle over the hot coals or
lava rocks. Brush the grid lightly with oil.
Place the dark meat of the chicken on the grid and cover-cook with
the vents open over hot or high heat for 15 minutes, basting often with
the extra sauce and turning once. Add the white meat to the grid and
continue to cover-cook 15 to 20 minutes longer until both meats are
crisp and the juices run yellow when pricked with a fork. Baste often
and turn once. (Remove cover and continue to grill if chicken is not
crisp enough. )Serve 6 to 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Sweet Potato Pilaf
Keywords: MPoul, Chicken, Yams, Rice
Source: MAINPOUL.ZIP
1/4 - cup wild rice
1/4 - cup wheat berries
2/3 - cup coarsely shredded sweet potato
2 - whole medium chicken breasts(1 1/2 lb total), skinned, boned
and halved lengthwise
3/4 - cup water
2 - Tbsp red wine vinegar
1 - Tbsp sodium-reduced soy sauce
1 - tsp instant chicken bouillon granules
1/4 - tsp whole black pepper, crushed
1 - Tbsp cornstarch
1 - Tbsp cold water
Add wild rice and wheat berries to 1 cup boiling water. Simmer,
covered, 50 to 60 minutes or until liquid is absorbed, adding sweet
potato during the last 10 minutes of cooking; stir once.
Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet,
combine 3/4 cup water, vinegar, soy sauce, bouillon granules and pepper.
Bring to boiling. Add chicken. Reduce heat; cover and simmer 15 minutes.
Turn chicken; simmer, covered, 5 minutes more or until tender. Transfer
chicken and pilaf to plates. Cover and keep warm. Reserve cooking
liquid in skillet.
For sauce, stir cornstarch into 1 Tbsp water. Stir into cooking
liquid. Cook and stir over medium heat until thickened and bubbly;
cook and stir 2 minutes more. Serve with chicken and sauce. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Fried Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - qt. salad oil
2 -(2 1/2 lb each) chicken
1/2 - lb bread flour
Salt, pepper to taste
Garlic powder to taste
Pinch cayenne pepper
1 - tsp paprika
3 - eggs
1/2 - cup milk
Preheat salad oil to 350 degrees in deep kettle or deep fryer.
Cut each chicken into six pieces. Combine flour with seasonings.
Mix eggs with milk. Dip chicken into milk mixture, then dredge in
flour mixture. Gently, dust off excess flour. Place chicken, a few
pieces at a time, into hot oil. Fry until golden and cooked through,
about 20 minutes.
Note: For extra crispy crust, dip chicken pieces into flour, then
eggs, then flour again so there are two coats of flour on the
chicken. Coat only as much as you will cook immediately so coating
will not get soggy.
-End Recipe Export-
-Begin Recipe Export-
Title: Creek Rock Chicken
Keywords: MPoul, Chicken, Grill
Source: MAINPOUL.ZIP
3 - creek rocks, 1 to fit inside the chicken's cavity and 2 smaller,
flatter ones to fit under the chicken wings
3 - lb charcoal
1/2 - cup (1 stick) margarine
Salt and pepper to taste
1 - 2 1/2 to 3 lb chicken
Heavy duty aluminum foil
Several newspapers
1 - cardboard box to hold chicken
Wash the creek rocks and allow to dry thoroughly. Light charcoal and
once the coals are white, place creek rocks over hot coals. Allow rocks
to heat until very hot.
While rocks are heating, coat the chicken with margarine and season
with salt and pepper. When rocks are quite hot, remove with tongs. Using
potholders or mittens, wrap them in foil. Place foil-wrapped rocks into
chicken, one into the cavity and the flatter ones under each wing.
Wrap the chicken and rocks in heavy foil and wrap in several layers
of newspaper. The more newspaper the chicken is wrapped in, the better
it will cook and retain heat. Place chicken in cardboard box and set
aside. Enjoy a game of horseshoes for 3 to 4 hours. When your game is
over, your chicken will be ready. Serves 4 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken and Asparagus Saute
Keywords: MPoul, Chicken, Asparagus
Source: MAINPOUL.ZIP
4 - skinless, boneless chicken breast halves, about 1 lb
1 - large egg
1/4 - cup all-purpose flour
1 - tsp salt
3 - Tbsp butter or margarine
2 - Tbsp vegetable oil
1/2 - 16 oz pkg wide egg noodles
1 - lb fresh asparagus, trimmed and cut into 2" diagonal pieces
about 2 1/2 cups
2 - Tbsp chopped fresh parsley
2 - Tbsp fresh squeezed lemon juice
2 - tsp grated lemon peel
1/4 - tsp freshly ground black pepper
Place chicken breasts between two sheets of plastic wrap; using
rolling pin or meat pounder, pound to 1/4" thickness. Cut chicken
into 2" pieces; set aside. In 3 qt. saucepan over high heat, bring
1 qt. hot tap water to boil, about 4 minutes. Meanwhile, in shallow
dish, beat egg; in second dish combine flour and 1/2 tsp salt. Dip
each piece of chicken into egg, then into flour mixture to coat
completely; shake gently to remove excess flour. In 12" skillet
over medium high heat, heat 1 Tbsp each butter and oil; add half
of chicken pieces; cook 3 to 4 minutes on each side until browned
and cooked through. While chicken is cooking, add noodles to boiling
water; cook 8 to 10 minutes until tender but firm. Using slotted
spoon, remove cooked chicken to plate; keep warm. Heat 1 Tbsp butter
and remaining 1 Tbsp oil in skillet; cook remaining chicken. Remove
to plate. To drippings, add asparagus pieces; cook over medium heat
about 5 minutes, stirring occasionally until crisp-tender. Reduce
heat to low; stir in parsley, lemon juice and peel, remaining 1/2 tsp
salt, pepper and chicken; cook about 1 minute longer, stirring until
heated through. To serve: Drain noodles; return to saucepan. Toss with
remaining 1 Tbsp butter to coat. Arrange around outside of serving
platter; spoon chicken and asparagus mixture into center. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime-Light Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - skinless, boneless chicken breast halves, about 1 lb
1 - bay leaf
1 - Tbsp vegetable oil
1 - Tbsp distilled white vinegar
1 - Tbsp freshly squeezed lime juice
1 - tsp chopped fresh thyme leaves or 1/2 tsp dried
1/8 - tsp ground coriander
Freshly ground black pepper, to taste
1 - lime, thinly sliced
Shredded iceberg lettuce, optional
Radish halves, optional
Additional lime slices, optional
Heat oven to 325 degrees. Arrange chicken breasts in one layer in
8" square baking dish; add bay leaf. In small bowl, stir oil, vinegar
and lime juice to blend; pour over chicken. Sprinkle with thyme,
coriander and pepper. Bake, covered, 20 minutes. Uncover baking dish;
arrange lime slices over chicken. Bake, uncovered, 5 minutes longer
until chicken is cooked through. To Serve: If desired, line serving
platter with shredded lettuce. Arrange chicken with cooked lime slices
over lettuce; garnish with radish halves and additional fresh limes,
if desired. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Pineapple-Chicken-Cheese Melt
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 20 oz can sliced pineapple
5 - large half chicken breasts
2 - Tbsp butter
1 - tsp salt
1 1/2 - cups mayonnaise
1/2 - cup sliced green onion
1 - tsp dill weed, crumbled
5 - English muffins, split, toasted
1 1/2 - cups shredded Cheddar cheese
Drain pineapple. Skin and bone chicken; cut each in half and pound
flat. Saute in butter until golden; sprinkle with salt. Combine
mayonnaise, onion and dill weed. Spread 1/2 mixture over muffins. Place
one piece chicken on each half. Top each with pineapple. Spread
remaining mayonnaise mixture over top. Sprinkle with cheese. Broil
about 4" from heat for 3 to 4 minutes until bubbly and browned. Makes
10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Chicken Breasts
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - boned chicken breasts
4 - slices Swiss cheese
1 - can cream of chicken soup
1/4 - cup white wine
2 - cups crushed Pepperidge Farm Herb Stuffing
1/2 - cup melted butter
Arrange chicken in shallow baking dish and put a slice of cheese
on top of each piece. Stir together soup and wine. Pour over chicken.
Sprinkle with stuffing and drizzle melted butter over all. Bake,
uncovered, @ 350 degrees for 1 1/2 hours. Turn oven down to 300 degrees
for 1/2 hour.
-End Recipe Export-
-Begin Recipe Export-
Title: Herb-Grilled Chicken on Vegetables
Keywords: MPoul, Chicken, Grill
Source: MAINPOUL.ZIP
4 - Tbsp butter or margarine (1/2 stick)
1 - Tbsp minced fresh oregano or 1 tsp dried oregano leaves
1 - Tbsp minced fresh thyme or 1 tsp dried thyme leaves
6 - medium-sized chicken legs
1 - small head Savory cabbage (about 2 lb)
4 - medium-sized carrots
1 - small onion
3 - Tbsp salad oil
1/2 - tsp salt
Fresh oregano and thyme sprigs for garnish
About 45 minutes before serving, preheat broiler. In small bowl, mix
butter, oregano, thyme and 1/2 tsp salt. Carefully, loosen skin on each
chicken leg by pushing fingers between skin and meat. Spread herbed
butter mixture over chicken meat under skin. Place chicken legs, skin-
side down, in broiling pan, about 7 to 9" from source of heat. Broil
chicken legs 20 minutes; brush occasionally with drippings.
While chicken legs are broiling, coarsely slice cabbage. With vegetable
peeler, peel carrots into long thin strips. Thinly slice onion.
In a 8 qt. Dutch oven over medium heat, in hot salad oil, cook cabbage,
carrots, onion, 1/2 tspsalt and 1/3 cup water until vegetables are
tender, about 25 minutes, stirring occasionally.
Turn chicken legs, skin side up. Broil 15 minutes longer, brushing
chicken, occasionally, with drippings until chicken is fork-tender
and browned. Spoon drippings from chicken onto cabbage mixture; toss
well. To serve, spoon cabbage mixture onto platter. Arrange chicken legs
on cabbage. Garnish with oregano and thyme sprigs. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken a la King
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - Tbsp butter
1 - cup sliced mushrooms
1/4 - cup diced green peppers
1/4 - cup garlic, minced
1 - 10 1/2 oz can Franco-American Chicken Gravy
1 - cup chopped, cooked chicken
1 - Tbsp chopped pimento
Baked Puff Pastry Shells, toast points or rice
In 2 qt. saucepan over medium heat, in hot butter, cook mushrooms,
pepper and onion with garlic until vegetables are tender, stirring
occasionally.
Stir in gravy, chicken and pimento. Heat through, stirring often.
Serve over pastry shells. Garnish with chopped parsley, if desired.
Makes about 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Breaded Chicken and Crisp Relish
Keywords: MPoul, Chicken, Relishes
Source: MAINPOUL.ZIP
1 - medium-sized tomato
parsley sprigs
1 - large green pepper
1 - large yellow pepper
1/3 - cup pitted ripe olives
sweet gherkins pickles
1/4 - 8 oz pkg sliced Muenster cheese
1 - 12 oz pkg breaded chicken breast cutlets
1 - Tbsp olive or salad oil
1 - Tbsp cider vinegar
1 1/2 - tsp sugar
1/2 - tsp salt
1/4 - tsp celery seeds
About 35 minutes before servings, cut tomato into quarters; remove
and discard seeds; dice tomato. Chop enough parsley sprigs to make 2
tablespoons. Finely chop green pepper, yellow pepper and ripe olives.
Chop enough pickles to measure 1/3 cup.
Cut cheese slices to fit on chicken cutlets. Place cheese on cutlets;
press a parsley sprig onto each. Bake chicken as label directs.
While chicken is baking, prepare relish. In a 2 qt. saucepan over
medium heat, in hot salad oil, cook peppers until tender-crisp. Remove
saucepan from heat; stir in diced tomato, chopped parsley, olives, pickles,
vinegar, sugar, salt and celery seeds.
To serve, arrange relish and chicken breast cutlets on platter. Makes 4
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Spiced Drumsticks
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - tsp fennel seeds, crushed
1/2 - tsp salt
1/4 - tsp coarsely ground black pepper
1/4 - tsp ground ginger
1/4 - tsp ground cloves
12 - large chicken drumsticks
2 - Tbsp butter
About 45 minutes before serving, preheat oven to 425 degrees. In cup,
mix crushed fennel seeds, salt, pepper, ginger and cloves. Rub chicken
drumsticks with spice mixture. Place drumsticks in large open roasting
pan. In small saucepan over low heat, melt butter. With pastry brush,
lightly dab drumsticks with some melted butter. Bake drumsticks 35
minutes or until golden and fork-tender, basting occasionally with
remaining melted butter. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot and Spicy Chicken Wings
Keywords: MPoul, Appetizers/chicken
Source: MAINPOUL.ZIP
2 - Tbsp paprika
1 - Tbsp caraway seeds, crushed
1 - Tbsp dried onion flakes, crushed
1 - Tbsp dry mustard
1 - Tbsp grated lemon peel
1 1/2 - tsp dried thyme leaves
1 1/2 - tsp salt
3/4 - tsp ground red pepper
3 - lb chicken wings (about 18)
4 - Tbsp butter, melted
Whole green and red chilies for garnish
About 40 minutes before serving, preheat oven to 425 degrees. In small
bowl, mix paprika, caraway seeds, onion flakes, dry mustard, lemon peel,
thyme leaves, salt and ground red pepper. Brush chicken wings with melted
butter. With hands, lightly pat paprika mixture on chicken wings. Place
chicken wings on rack in large open roasting pan. Bake 30 minutes or
until chicken wings are fork-tender. Place chicken wings on platter.
Garnish with whole green and red chilies. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chili-Chicken with Oatmeal Crust
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 4 oz can whole green chilies
1 3/4 - cups quick-cooking oats, uncooked
1 - Tbsp paprika
1 - tsp salt
3/4 - tsp chili powder
3/4 - tsp ground cumin
1 - 3 1/2 lb broiler-fryer chicken, cut up
4 - Tbsp butter
About 50 minutes before serving, preheat oven to 425 degrees. In
blender at low speed, blend green chilies with their liquid and 2
Tbsp water until smooth. Pour chili puree into pie plate. On waxed
paper, combine oats, paprika, salt, chili powder and cumin. Dip chicken
pieces in green chili puree, then coat with oat mixture. Place chicken
pieces on rack in large open roasting pan. In small saucepan, melt
butter. With pastry brush, dab chicken pieces with melted butter. Bake
chicken 35 to 40 minutes until chicken is golden brown and
fork-tender. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken in Nut Sauce
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
2 - lb chicken breast halves
1 - cup La Victoria Salsa Victoria
1 - cup chicken broth
4 1/2 - cups potatoes, cubed
1 - cup almonds, finely chopped
2 - Tbsp cooking oil
2 - cups La Victoria Chili Dip
Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa
Victoria, broth and almonds. Bring to boiling. Pour hot mixture
over chicken and potatoes. Bake, covered, in a 375 degree oven.
Garnish with sliced ripe olives. Serves 4 to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Chinese Chicken in Lettuce Rolls
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
1 - large head iceberg lettuce
2 - whole medium-sized skinless, boneless chicken breasts
1/4 - lb mushrooms
1 - clove garlic
4 - green onions
1 - medium-size red pepper
1 - 2" x 1/2" piece peeled gingerroot or 1/4 tsp ground ginger
1 - Tbsp cornstarch
2 - Tbsp soy sauce
2 - Tbsp dry sherry
1/4 - tsp salt
1/3 - cup salad oil
About 40 minutes before serving, separate lettuce into leaves.
Reserve any small pieces of lettuce for salad another day. Arrange
lettuce leaves in bowl; refrigerate. Cut each chicken breast into
large chunks. In food processor with knife blade attached, chop
chicken breasts to size of rice. Place chicken in bowl. Chop
mushrooms. Slice garlic and green onions; chop red pepper. Mince
gingerroot. Into chicken in bowl, stir mushrooms, cornstarch, soy sauce,
sherry and salt; set aside.
In 12" skillet over medium heat, in hot salad oil, cook garlic until
browned. With slotted spoon, discard garlic. Increase heat to high;
cook red pepper, gingerroot and half of green onions until tender,
about 5 minutes, stirring frequently. Add chicken mixture; cook, stirring
quickly and constantly, until chicken just loses its pink color, about
5 minutes.
To serve, spoon chicken mixture into another bowl; sprinkle with
remaining green onions. Let each person spoon some hot chicken mixture
onto lettuce leaf. Fold left and right sides of lettuce over mixture,
then fold one end under. Eat out of hand. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Chicken in Phyllo Cups
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - sheets fresh or frozen (thawed) phyllo (about 1/4 lb)
butter or margarine
1/4 - lb medium-sized mushrooms
1 - small red pepper
1 - bunch watercress
1 - whole large skinless, boneless chicken breast
salt
3/4 - cup half and half
2 - Tbsp minced fresh basil or 1 tsp dried basil
1 - Tbsp tomato paste
basil sprigs for garnish
About 45 minutes before serving, preheat oven to 375 degrees. In
small saucepan over low heat, heat 1 Tbsp butter or margarine
until melted. On work surface, place 1 sheet of phyllo (it should be
about 16" x 12" rectangle). Brush phyllo lightly with some melted
butter or margarine. Top with second sheet of phyllo. Brush 10 oz
custard cup with some melted butter or margarine. Line custard cup
with phyllo; fold edges of phyllo up and over to form a high ruffled
edge. Repeat with remaining phyllo to make 2 cups in all.
For easier handling, place custard cups in jelly roll pan. Bake in
oven 10 to 15 minutes until phyllo cups are golden brown. Remove
custard cups to wire rack.
Meanwhile, cut mushrooms into quarters; cut pepper into very thin
strips; coarsely chop watercress; place all the vegetables in medium
bowl. Cut chicken breast into 1" cubes; set aside.
In 10" skillet over medium high heat, in 1 Tbsp hot butter or
margarine, cook vegetable mixture until vegetables are tender,
stirring constantly. With slotted spoon, remove vegetable mixture
to same bowl. In same skillet over medium high heat, in 1 Tbsp
hot butter or margarine, cook chicken with 1/4 tsp salt about 5
minutes or until lightly browned and fork-tender, stirring constantly.
With slotted spoon, remove chicken to bowl with vegetables. Into
drippings remaining in skillet over high heat, stir half and half,
basil, tomato paste and 1/8 tsp salt; cook, stirring constantly, until
mixture boils. Boil about 2 minutes or until liquid is reduced to
about 1/2 cup. Add chicken mixture to skillet; heat through.
To serve, carefully remove phyllo cups from custard cups onto
dinner plates. Spoon chicken mixture into phyllo cups. Garnish with
basil sprigs. Makes 2 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Rosemary Chicken, Country Style
Keywords: MPoul, Chicken, Eggplant
Source: MAINPOUL.ZIP
1 - lb chicken cutlets
1/2 - tsp dried rosemary, crushed
salt
1 - small eggplant (about 1 lb)
1 - medium-sized tomato
1 - medium-sized green pepper
2 - green onions
olive or salad oil
1 - garlic clove, sliced
3 - Tbsp grated Parmesan cheese
8 - jumbo mushrooms
2 - Tbsp butter or margarine
fresh rosemary sprigs for garnish
About 40 minutes before serving, with meat mallet or dull edge of
French knife, pound each chicken cutlet to 1/4" thickness. Rub chicken
cutlets with rosemary and 3/4 tsp salt; set aside.
Cut eggplant diagonally into 1/2" thick slices. Cut tomato into 1/4"
thick slices. Cut green pepper into 1/4" thick rings; discard seeds.
Chop green onions.
In 12" skillet over medium-high heat, in 1/3 cup hot olive or salad
oil, cook garlic until lightly browned; discard garlic. In oil in skillet
cook half of eggplant slices with 1/4 tsp salt until eggplant slices
are browned on both sides and tender, removing slices as they brown to
a large platter and adding more oil if needed. Repeat with remaining
eggplant slices and 1/4 tsp salt. Sprinkle eggplant slices with 2 Tbsp
grated Parmesan cheese; keep warm.
In same skillet, in 2 more Tbsp hot olive or salad oil, cook mushrooms
green pepper and 1/2 tsp salt until mushrooms are browned and tender
and pepper is tender-crisp. Remove mushrooms and pepper to platter with
eggplant; keep warm.
In same skillet over high heat, in 2 more Tbsp hot olive or salad
oil, cook chicken cutlets, half at a time, until tender and lightly
browned on both sides, about 3 minutes. Remove chicken to platter with
eggplant; keep warm.
In drippings in skillet over medium heat, heat butter or margarine
until melted. Add green onions; cook until tender. Add tomato slices;
heat through. Remove skillet from heat; sprinkle tomato slices with
remaining 1 Tbsp Parmesan cheese. Arrange tomato slices on platter with
chicken and vegetables. Pour drippings in skillet over chicken. Garnish
with fresh rosemary sprigs. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken With Wheat-Cracker Coating
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 1/4 - cups crushed whole-wheat crackers
2 - Tbsp finely chopped parsley
1 - 2 1/2 lb broiler-fryer, cut into quarters
1/2 - cup bottled tarter sauce
About 50 minutes before serving, preheat oven to 400 degrees. On
waxed paper, mix crushed whole-wheat crackers and chopped parsley.
Brush chicken quarters with tarter sauce, then coat with cracker
mixture.
Place chicken, skin-side up, on rack in open roasting pan. Bake 40
minutes, without turning, or until coating is golden brown and crisp
and chicken is fork-tender. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Caribbean Chicken with Tropical Fruit
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 3 1/2 lb broiler-fryer chicken, cut into quarters
1 - tsp salt
3 - limes
preserved ginger in syrup
2 - tsp cornstarch
6 - Tbsp butter
1 - cup regular long-grain rice
1 - 15 to 16 oz can black beans, drained and rinsed
1 - medium-sized pineapple
1 - large papaya
About 50 minutes before serving, preheat broiler. Rub chicken quarters
with salt; place skin-side down in broiler pan (do not use rack). About
7 to 9" from source of heat broil chicken 15 minutes.
Meanwhile, cut 1 lime into wedges for garnish; wrap and refrigerate.
From remaining limes, grate 1 tsp peel and squeeze 3 Tbsp juice.
Mince enough preserved ginger to measure 2 TbspIn small saucepan, mix
cornstarch, lime peel, lime juice, minced ginger and 2 Tbsp syrup from
ginger until blended; add butter and cook over medium heat until butter
melts and mixture boils and thickens slightly, stirring constantly; boil
1 minute. Remove saucepan from heat.
When chicken has broiled 15 minutes, brush chicken with some lime
butter. Broil 5 more minutes. Turn chicken, skin-side up; broil 15 minutes.
While chicken is broiling, prepare rice as label directs. When rice is
cooked, stir in black beans; heat through.
Prepare pineapple and papaya; with sharp knife, cut off leafy crown of
pineapple; reserve for garnish. Cut pineapple, lengthwise, into quarters.
Loosen fruit by cutting close to rind. Remove fruit; cut out core; cut
pineapple quarters, lengthwise, into wedges. Cut papaya, lengthwise, in half
and scoop out seeds; peel and cut, lengthwise, into 8 wedges.
Arrange pineapple and papaya in broiling pan with chicken; brush
chicken and fruit with lime butter. Broil 5 minutes longer, brushing
occasionally with lime butter, until chicken is fork-tender and fruit is
heated through.
To serve, arrange chicken and fruit on platter. Spoon rice with black
beans on platter with chicken. Garnish with lime wedges and reserved
pineapple crown. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Honey and Spice Glazed Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - cup Heinz 57 sauce
1/4 - cup honey
2 1/2 lb - chicken pieces
Melted butter
Combine 57 sauce and honey. Brush chicken with melted butter, then 57
sauce mixture. Grill or broil until chicken is cooked, turning and
brushing frequently with sauce mix. Makes 5 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts with Blue Cheese Stuffing
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
4 - large chicken breast halves, wings attached
1/4 - lb blue cheese, crumbled
3/4 - cup loosely packed watercress leaves
2 - Tbsp butter (1/4 stick), softened
1/2 - tsp salt
1/4 - tsp coarsely ground black pepper
1 - small head Bibb lettuce
2 - Tbsp bottled oil and vinegar dressing
watercress sprigs for garnish
About 50 minutes before serving, with knife, remove bones from
chicken breast halves, leaving bones in wings. Preheat oven to 425
degrees. In bowl, with fork, mix blue cheese, watercress leaves and
butter until blended. Starting at a narrow end of each chicken-
breast half, carefully push fingers between skin and meat to form
a pocket. Spoon 1/4 of cheese mixture into each pocket. Place
chicken, skin-side up, in open roasting pan. Sprinkle with salt and
pepper. Bake 30 minutes or until chicken is fork-tender and golden
brown, brushing occasionally with drippings from pan.
To serve, arrange Bibb lettuce on platter; drizzle with bottled oil-
and vinegar dressing. Place chicken on lettuce. Garnish with watercress
sprigs. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Drunken Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - cup dry sherry
1/3 - cup chicken broth
3 - Tbsp soy sauce
1 - tsp fresh ginger, minced
1 - tsp sugar
Dash white pepper
1 - frying chicken (about 3 lb)
4 - slices fresh ginger
Combine sherry, chicken broth, soy sauce, minced ginger, sugar and
white pepper in a bowl; set aside.
Place chicken and ginger slices in a large pot. Add enough water
to cover chicken. Bring to a boil, reduce heat, cover and simmer,
turning chicken occasionally, for about 40 minutes or until meat
near thighbone is no longer pink when slashed. Remove chicken and
let cool to room temperature.
Remove and discard chicken skin, if desired. Hand-shred chicken
and place in a large bowl. Add marinade; stir to coat. Cover and
refrigerate overnight; serve cold.
-End Recipe Export-
-Begin Recipe Export-
Title: Illinois Style Zucchini Paella
Keywords: MPoul, Chicken, Zucchini
Source: MAINPOUL.ZIP
6 - chicken wings, tips removed
1 - Tbsp sesame oil
1/2 - a red pepper, diced
1/2 - a green pepper, diced
2 - cloves garlic, minced
1 - medium sized onion, diced
2 - cups chicken broth
3/4 - cup long grain white rice
2 - tomatoes, peeled and diced
1/8 - tsp red pepper sauce
1/2 - tsp seasoned salt
1 - tsp oregano
1/2 - tsp sweet basil
2 - carrots, sliced 1/2" thick
3 - medium size zucchini, scrubbed, cut in 3 pieces, then quartered
1/2 - cup fresh or frozen green peas
2 - ears sweet corn, fresh or frozen, each ear broken in 3 pieces
1/4 - cup parsley
In 12" fry pan, brown chicken wings in hot oil. Remove tips. Add
peppers, garlic and onion to pan. Saute 2 to 3 minutes, until tender.
Add chicken broth, rice, tomato, red pepper sauce, seasoned salt,
oregano and basil. Bring to simmer. Return chicken wings to pan. Cover.
Simmer 10 minutes. Add carrots and zucchini. Simmer another 15 minutes.
Add corn and sprinkle peas over top. Sprinkle with parsley just before
serving directly from pan. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Marinated Chicken
Keywords: MPoul, Chicken, Marinades
Source: MAINPOUL.ZIP
1/2 - cup vegetable oil
1/4 - cup Heinz Ketchup 'n Onions
2 - Tbsp lemon juice
1 - tsp dried oregano leaves
1/8 - tsp pepper
2 - lb broiler-fryer chicken pieces
Combine first 5 ingredients. Pour marinade over chicken; cover
and refrigerate 8 hours or longer, turning occasionally. Drain marinade
from steak and reserve. Arrange chicken in a 2 quart oblong baking
dish. Bake, uncovered, in 400 degree oven, 30 minutes. Lower oven
temperature to 350 degrees. Remove chicken; brush with reserved marinade.
Cover dish with foil and bake an additional 35 minutes. Remove foil
last 5 minutes of baking. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Crispy Chicken Wings
Keywords: MPoul, Appetizers/chicken
Source: MAINPOUL.ZIP
1/2 - cup Butter Flavor Crisco
1 - tsp onion salt
1/2 - tsp pepper
3 - lb chicken wings
1 - cup all-purpose flour
Preheat oven to 400 degrees. Line shallow baking pan with aluminum
foil. Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco
in mined pan. Combine flour, onion salt and pepper in plastic bag. Add
chicken pieces, a few at a time and shake to coat. Place in pan. Bake 25
minutes @ 400 degrees. Turn chicken wings over and bake an additional 20
to 25 minutes or until crisp. Transfer to paper towels before serving.
Serve with barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36
pieces.
-End Recipe Export-
-Begin Recipe Export-
Title: Sesame Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - chicken, cut up
1/2 - cup flour
1 1/2 - tsp garlic salt, divided
1/2 - tsp onion salt
1/2 - tsp lemon and pepper seasoning
1/2 - tsp paprika
4 - Tbsp butter, melted
1 - Tbsp cooking oil
1/4 - tsp pepper
1 - cup sesame seeds, toasted lightly
In shallow dish, mix together flour, 1/2 tsp garlic salt, onion salt,
lemon-pepper seasoning and paprika. In another shallow dish, mix together
butter, oil and remaining garlic salt and pepper. In a third dish, place
sesame seeds.
Roll each piece of chicken first in flour mixture, then in butter
mixture, then in sesame seeds. Place chicken on a greased shallow baking
pan. Bake @ 350 degrees, turning once, for about 1 hour or until fork can
be inserted in chicken with ease. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Korean Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
8 - chicken thighs
1/3 - cup flour
1 - pint cooking oil
1/2 - cup soy sauce
6 - Tbsp sugar
1 - clove garlic
1 - whole scallion, minced
1 - small red chili or 1/8 - tsp cayenne pepper
Place flour in shallow dish. Add chicken, turning to coat. In deep fryer,
place oil filling utensil no more than 1/3 full. Heat to medium high
temperature (360 degrees).
Add chicken to hot oil, a few pieces at a time, and cook until chicken
is golden and fork can be inserted with ease, about 15 minutes.
In bowl, make sauce by mixing soy sauce, sugar, garlic, scallion and chili
pepper. As soon as chicken is removed from deep fryer, roll in sauce,
turning it over twice.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon - Herb Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - 2 1/2 lb chickens, cut into serving pieces, washed and patted dry
1/2 - cup fresh lemon juice, about 4 small lemons
1 - cup olive oil
4 - garlic cloves, crushed
1 - tsp onion salt
1 - tsp paprika
3 - Tbsp fresh rosemary or thyme or 1 Tbsp dried
Freshly ground black pepper, to taste
Garnish: lemon peel strips, optional
Place chicken pieces in a glass or ceramic bowl. Mix marinade
ingredients until smooth and well blended. Reserve 1/3 cup, covered
and refrigerated, for basting while grilling. Pour remaining marinade
over chicken, turning pieces to coat completely. Marinade, covered for
6 to 8 hours or overnight, turning occasionally. Remove chicken from
refrigerator 20 to 30 minutes before you are ready to grill, leaving
container covered.
When coals are covered with gray ash, oil the grill rack. Cook
chicken, skin side down first, for about 15 minutes on each side, brushing
with the reserved marinade. Watch carefully, as uncovered grills will
cook the exteriors faster than a covered grill. Pieces are done when
exterior is golden brown and clear juices run when the chicken is
pierced with a sharp fork. Discard any unused marinade. Garnish with
strips of lemon peel, if desired. Total cooking time:30 minutes. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Mustard Chicken
Keywords: MPoul, Chicken, Sauces/poultry
Source: MAINPOUL.ZIP
4 - large chicken breasts, boned
1 - cup lemonade
3 - Tbsp whole grain mustard
1/4 - cup fresh bread crumbs
1/4 - cup pecans or walnuts, chopped
1 - egg, beaten
Sunflower oil for frying
3 to 4 - tsp walnut oil
SAUCE:
1 1/2 - Tbsp flour
1/2 - cup chicken broth
1/4 - cup heavy cream
2 - tsp whole grain mustard
Salt and pepper
Marinate breasts in lemonade for one hour. Drain and reserve
lemonade for sauce. Pat breasts dry and coat with mustard. Combine
bread crumbs and nuts. Dip chicken breasts into beaten egg and then
into bread crumb- nut mixture. Chill for 2 to 3 hours.
Heat 1/2" sunflower oil in frying pan; add walnut oil. Fry chicken
10 to 12 minutes, turning once. When cooked, put on serving platter;
keep warm.
Pour all but 1 1/2 Tbsp oil from pan. Stir in flour and cook about
1 minute. Add reserved lemonade and broth. Cook down rapidly to
about 3/4 cup. Add cream, stirring constantly, and strain into
saucepan. Heat well and swirl in mustard. Season to taste. Pour over
chicken and serve. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Rosemary Chicken Wings
Keywords: MPoul, Appetizers/chicken
Source: MAINPOUL.ZIP
2 - Tbsp olive oil
2 - Tbsp butter
2 - Tbsp finely chopped shallots
2 - tsp dried rosemary
1/2 - cup lemonade
1 - tsp black pepper
1 - tsp salt
10 to 12 - chicken wings
Preheat oven to 425 degrees. In a small saucepan, heat oil and butter
over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add
lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or
until slightly reduced and syrupy. Cool slightly.
Meanwhile, cut chicken wings into three pieces, discarding wing-tip
joint. Place wings in shallow pan and coat well with sauce. Bake in oven
until skin is golden brown, about 30 minutes. Serve with rice or as hors
d'oeuvre. Makes 20 to 24 pieces.
-End Recipe Export-
-Begin Recipe Export-
Title: Gingered Chicken Stir Fry
Keywords: MPoul, Chicken, Stir fry, Oriental
Source: MAINPOUL.ZIP
1 - pkg Country Pride Boneless Chicken Tenders
1 - 11 oz can mandarin oranges
1 - tsp grated fresh ginger or 1 1/2 tsp ground ginger
1 - Tbsp cooking oil
1/4 - lb snow peas or 1 - 16 oz pkg frozen snow peas
1/4 - cup Oriental Stir Fry Sauce
4 - servings hot cooked rice
Cut Country Pride Chicken Tenders in half. Drain oranges; reserve
1/2 cup syrup. Cook ginger in hot oil 30 seconds. Add chicken and
stir fry about 3 minutes. Add snow peas, reserved syrup and stir fry
sauce. Heat to boiling, stirring. Reduce heat, cover and cook 2 minutes.
Top with orange sections. Serve over rice. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Garlic Rosemary
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - 2 1/2 to 3 lb fryer or broiler, disjointed
2 - Tbsp flour
3 - Tbsp safflower or corn oil
3 - large cloves garlic, pressed
1 - Tbsp EACH:olive oil, lemon juice
1 - Tbsp dried rosemary
Salt, pepper
Wipe chicken with a damp cloth and sprinkle with flour on all sides.
In a heavy-bottom skillet, heat oil and brown chicken well on all sides
Transfer to a foil lined baking dish. Mix garlic, olive oil, lemon juice;
spread on chicken, then sprinkle evenly with rosemary that you have
crumbled between your fingers. Salt and pepper lightly and cover tightly
with foil. Marinate in your refrigerator for four hours. Then bake in a
preheated 350 degree oven for 1 hour. Uncover, last 20 minutes. Serves 5
to 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Teriyaki Drumsticks
Keywords: MPoul, Chicken, Oriental
Source: MAINPOUL.ZIP
1/3 - cup soy sauce
1/2 - cup peanut oil
1/4 - cup dry white wine or sake
1 - tsp grated fresh ginger
2 - large cloves garlic, pressed
Pinch sugar
2 - dozen chicken drumsticks (trimmed chicken wings)
3 - Tbsp sesame seeds
Mix together soy sauce, oil, wine, ginger, garlic and sugar. Put
drumsticks in a large shallow baking dish and pour over marinade,
turning to coat all sides. Bake, uncovered, in a preheated 350 degree
oven for about 45 minutes, turning the chicken pieces occasionally.
Meanwhile, toast sesame seeds in a skillet over medium high heat until
golden brown. Sprinkle over chicken drumsticks. Serves 5 to 6.
-End Recipe Export
-Begin Recipe Export-
Title: Baked Chicken Breasts with Rice and Vegetable Stuffing
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1 - envelope vegetable recipe soup mix
1 1/2 - cups water
1/2 - cup uncooked regular rice
1 - 10 oz pkg frozen chopped spinach, cooked and squeezed dry
1/2 - medium tomato, coarsely chopped
1/2 - cup shredded mozzarella cheese, about 1 1/2 oz
1/4 - cup grated Parmesan cheese
1 - small clove garlic, finely chopped
4 - whole boneless chicken breasts, about 2 lb, skinned and halved
In medium saucepan, blend vegetable recipe soup mix with water;
bring to boil. Stir in uncooked rice and simmer covered 20 minutes
or until tender. Stir in spinach, tomato, cheese and garlic; set aside.
Preheat oven to 350 degrees. With knife parallel to cutting board,
make deep 3" long cut in center of each chicken breast half to form
pocket. Evenly stuff pockets with rice mixture.
In lightly greased baking dish, arrange chicken and bake uncovered
basting occasionally, 40 minutes or until done. Sprinkle with paprika.
Serves about 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken Breasts Tarragon
Keywords: MPoul, Chicken, Tarragon
Source: MAINPOUL.ZIP
4 - whole chicken breasts (about 1 lb each)
1/4 - cup Cognac or brandy
1/8 - tsp pepper
1 - cup dry white wine
1 - cup light cream
2 - Tbsp salad or olive oil
1/4 - cup chopped fresh tarragon or 2 tsp dried tarragon leaves
1 - egg yolk
1 - Tbsp flour
2 - Tbsp margarine or butter
6 - shallots, chopped
1 1/2 - Tbsp fresh chopped chervil or 1/2 tsp dried chervil leaves
1/4 - lb mushrooms, washed, thinly sliced
2 - pared carrots, sliced into 1/4" rounds
1/2 - tsp salt
Springs of fresh tarragon
To bone chicken, wash and dry. Place, skin side down on large cutting
board. Using a sharp knife with a thin 6" blade, cut just through
membrane that covers breast bone. Bend breast back to break bone and
cartilage. With fingers, remove bone.
On one side of breast, insert tip of knife under rib bone and cut
free from meat. Cut meat from rib cage; remove rib cage. Repeat on other
side. Scrape flesh away from wishbone; remove wishbone. Loosen the tendons
on either side of breast and pull out.
Remove skin; cut breast in half. In 6 quart Dutch oven, heat oil and
2 Tbsp margarine. Add chicken breasts (half at a time , enough to cover
bottom of pan); saute, turning on all sides, until brown. Remove chicken
as it browns. Brown rest of chicken.
To drippings in Dutch oven, add shallot and carrot; saute, stirring,
5 minutes or until golden. Return chicken to Dutch oven; heat. When hot,
heat Cognac in ladle over gas flame or electric burner; ignite. Pour,
flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper.
Bring to boiling; reduce heat and simmer gently, covered, 30 minutes.
Remove chicken to heated serving platter; keep warm. Strain drippings
in Dutch oven (discard vegetables); return drippings to Dutch oven. In
small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
Stir into drippings in Dutch oven; bring just to boiling, stirring.
Add more wine, if sauce seems too thick. Meanwhile, saute mushrooms in
hot margarine 5 minutes, until tender. Spoon sauce over chicken. Garnish
with tarragon and mushrooms. Serves 8.
-End Recipe Export-
-Begin Recipe Export-
Title: Chicken with Herbs
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - cup vegetable oil
1/4 - cup dry red wine
1 - Tbsp red wine vinegar
1/2 - tsp salt
1/4 tsp coarsely ground pepper
1/4 - tsp dried leaf thyme
1 - Tbsp chopped fresh rosemary or 1/2 tsp dried rosemary
1 - Tbsp chopped fresh basil or 1/2 - tsp dried leaf basil
1 - garlic clove, minced
1 - 2 1/2 to 3 lb chicken, cut in halves
2 - Tbsp vegetable oil
Prepare herb marinade; in small bowl, combine first 5 ingredients.
Beat until blended. Stir in herbs and garlic. Place chicken, skin side
down, in single layer in 13 x 9" baking dish. Pour marinade over chicken
Let stand at room temperature 1 hour, turning occasionally. Or
refrigerate several hours or overnight, turning occasionally. Prepare
charcoal grill while chicken marinates. Drain chicken well, reserving
marinade. Brush chicken with oil. Place chicken, skin side down, on grill
4 to 6" above coals. Grill 10 minutes or until browned. Brush chicken
with oil. Turn chicken. Continue grilling, turning and basting frequently
with marinade, 20 to 25 minutes or until tender. Makes 2 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Greek Island Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - chicken breasts, halved, skinned
2 - Tbsp olive oil
1 - onion, chopped
3 - cloves garlic, minced
1 - red pepper, cored, seeded, cut into strips
1 - cup (1 1/2 oz) dried tomato halves
1/2 - cups dry white wine
1/3 - cup sliced, pitted ripe olives
1 - lemon, sliced
1 1/2 - tsp cinnamon
1 - tsp honey
1/2 - tsp pepper
Salt, chopped parsley
In a large skillet, cook chicken in olive oil over medium heat for
about 5 minutes, turning once. Add onion, garlic and red pepper. Cook,
stirring frequently, for 4 minutes until onions are limp. With kitchen
shears, halve tomato pieces and stir in chicken mixture with wine,
olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes,
then remove cover and continue to cook another 5 minutes or until sauce
is slightly reduced and chicken is tender. Serve over rice or grain.
Garnish with parsley. Serves 4.
-End Recipe Export-
-Begin Recipe Export-
Title: Mexican Chicken Breast
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
1/2 - cup Quaker Oats (quick or old-fashioned, uncooked)
1 - Tbsp minced parsley
3/4 - tsp chili powder
3/4 - tsp paprika
2 - chicken breasts, split, skinned
3 - Tbsp margarine, melted
2 - medium tomatoes, coarsely chopped
1/2 - cup chopped green pepper
1/4 - cup coarsely chopped onion
2 - Tbsp minced parsley
1 - small clove garlic, minced
1 - Tbsp lemon juice
Heat oven to 425 degrees. Place oats, parsley and seasonings in
blender or food processor; blend about 1 minute, stopping occasionally
to stir. Coat chicken with oat mixture. Place on rack in 15 x 10" jelly
roll pan; gently, brush entire surface of chicken with margarine. Bake
35 to 40 minutes or until juices run clear when chicken is pierced
with fork. Meanwhile, combine remaining ingredients; mix well. Serve with
chicken. Makes 4 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Louisiana Chicken
Keywords: MPoul, Chicken
Source: MAINPOUL.ZIP
2 - slices bacon
1/2 - cup chopped onion
1 - small green bell pepper, sliced
1/8 - tsp thyme leaves, crushed
1 - can condensed tomato soup
1/2 - cup water
1 1/2 - cups diced cooked chicken
In a skillet, cook bacon until crisp; remove and crumble. Cook
onion and green bell pepper with the thyme in bacon drippings
until tender. Stir in remaining ingredients. Heat; stir
occasionally. Serve over cooked rice. Garnish with bacon.
-End Recipe Export-