Cherry Chicken Flambe

Ingredients:
4 whole chicken breasts, boned and split
Salt
Pepper
1 can (15 ounces) sliced pineapple
1/3 cup ground cooked ham
2 Tablespoons minced onion
1 Tablespoon margarine
3/4 cup fresh bread crumbs
3 Tablespoons margarine
3/4 cup chicken broth
1 Tablespoon soy sauce
1/2 teaspoon ground ginger
2 Tablespoons cornstarch
1 cup (17 ounces) pitted, dark sweet cherries
1/3 cup brandy

Chicken Piquante

For the ufc 115 live stream this weekend, we will be having the whole gang in the house and we will serve this delicious and easy to prepare recipe.

Ingredients:
2 rounded Tablespoons flour
2 Tablespoons shortening
2 large onions, chopped
1/2 cup chopped ham
1 chicken hen (6-8 pounds), cut up
1 can (6-ounce) tomato paste
2 or 3 cloves garlic, chopped
1/2 cup coarsely chopped celery
1/4 cup chopped parsley
1/4 cup chopped green onions
12 whole pitted green olives
2 sour pickles, chopped
1 can (1-pound) mushrooms with liquid
Salt
1 red pepper pod, chopped
2 cups dry red wine or water
1 jar (12-ounce) fresh oysters

Turkey Cheese

Ingredients:
1/2 cup dry sherry
2 Tablespoons chopped onions
1/2 cup chopped bell pepper
1 cup grated processed American cheese
2 Tablespoons flour
1 teaspoon salt
1 cup evaporated milk
Left-over turkey, sliced or cubed (about 5 cups)
1 (6-ounce) can mushrooms

Eggs Noel

Ingredients:
3 eggs
1 Tablespoon Durkee's sauce
1 Tablespoon milk, cream or sour cream
Salt and pepper
1 Tablespoon butter

Procedure:
1. Combine eggs, Durkee's, milk, salt and pepper; beat thoroughly.
2. Melt butter in skillet; add egg mixture and scramble.
3. Serve on toast rounds or English muffins, or as scrambled eggs.

Serves two people.

Breaded Baked Chicken

Ingredients:
1 cup sour cream
2 Tablespoons lemon juice
2 teaspoons celery salt
1 teaspoon paprika
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breast halves
1 cup bread crumbs
1/2 cup butter, melted

Procedure:
1. Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper.
2. Coat chicken well with mixture and refrigerate overnight, uncovered.
3. Next day, roll chicken in bread crumbs and arrange in shallow baking pan.
4. Spoon half of the butter over chicken.
5. Bake at 350 degrees for 40 minutes.
6. Spoon remaining butter over chicken and bake 15 minutes longer.
7. Serve hot.

Serves six people.

Chicken Curry

Ingredients:
6 Tablespoons oil
1 medium onion, chopped
2 Tablespoons chopped bell pepper
4 Tablespoons flour
1-1/2 cups chicken broth
6 ounce can mushrooms
1-1/2 to 4 teaspoons curry powder
3 cups cooked turkey or chicken, cubed
1 tart apple, cored and diced
5 ounce can water chestnuts (drained and sliced)
3 Tablespoons chopped pimiento
1 Tablespoon chopped parsley

Procedure:
1. Heat the oil in a large casserole and saute the onion and bell pepper until soft.
2. Stir in flour, cook a moment and blend in chicken broth and the mushrooms, with their liquid if you used canned mushrooms.
3. Simmer the mixture 15 to 20 minutes.
4. Stir in curry powder and check seasoning by tasting.
5. In a large bowl, mix the turkey or chicken pieces, apple, water chestnuts, pimiento, parsley, salt and pepper.
6. Add this mixture to sauce and heat slowly, simmering 10 to 15 minutes over lowest heat.
7. Serve over saffron rice.
8. Place condiments in small bowls on table and let everyone help themselves.
9. This dish can be done ahead and heated before serving (improves the flavor).

Serves eight people.

Wild Rice Chicken Breasts

Ingredients:
6 whole chicken breasts, split, skinned and boned
1 box (6 ounces) long grain and wild rice
1/4 cup grated orange peel
2 eggs, separated
3 cans refrigerated crescent dinner rolls
1 Tablespoon water

Procedure:
1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2. Cook rice according to package directions. Add orange peel and cool.
3. Beat egg whites until soft peaks form. Fold into rice.
4. On floured surface, roll 2 triangular pieces of dough into a circle. Repeat to make 12 circles.
5. Place a chicken breast half on each circle. Scoop 1/4 cup rice mixture and roll up jelly roll fashion. Moisten edges of dough and press to seal.
6. Place breasts seam side down on large baking sheet.
7. Slightly beat egg yolks with water and brush over dough.
8. Bake uncovered at 375 degrees for 45 minutes. If dough browns too quickly, cover loosely with foil.

Serves twelve people.

Buffalo Chicken Wings

Ingredients:
5 pounds chicken wings
4 cups vegetable oil
1/2 stick margarine
5 Tablespoons Tabasco sauce
1 Tablespoon white wine vinegar
Salt and pepper to taste

Procedure:
1. Chop off the tip of each chicken wings, and discard it.
2. Chop the wing in half to make 2 pieces.
3. Grind on fresh black pepper and sprinkle with salt.
4. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle.
4. Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.
5. When done, remove them to drain on paper towels and cook the remaining wings.
6. Melt the butter or margarine over medium heat in a heavy saucepan.
7. Add the hot sauce and the 1 tablespoon of wine vinegar.
8. Stir well and remove from the flame immediately.
9. Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Serves ten people.

This post is sponsored by Super Bowl 2011 Online

A Different Chicken Salad

Ingredients:
4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Procedure:
1. Combine chicken, water chestnuts, celery, grapes and almonds.
2. Mix mayonnaise, curry powder, soy sauce and lemon juice.
3. Add seasoned mayonnaise to chicken mixture and chill for several hours.
4. Serve on a lettuce leaf and top with pineapple chunks.

Serves ten people.

Sponsored by: Saints vs Vikings live stream
Affiliate: Sweets Multiply Layout

Turkey Honey Ginger

Ingredients:
12-pound turkey
1/2 cup Chablis
1-inch piece gingerroot, grated
1/3 cup honey
Salt and pepper

Procedure:
1. Dissolve honey and wine together.
2. Add gingerroot; sprinkle with salt and pepper; pour honey-wine mixture over bird.
3. Cover turkey loosely with foil to prevent burning the skin.
4. Cook at 350 degrees for 25 minutes to the pound.
5. Baste every 30 minutes.
6. When done, you will have a delightful, dark brown glaze.

Serves 8 people.

Recipe sponsored by Colts vs Ravens live stream.

Christmas Paella

Ingredients:
2 cups ordinary rice
1 cup glutinous rice
1/2 cup olive oil
3 minced onions
1/2 kilo chicken
6 pieces chorizo sausage
1/2 kilo big shrimps
3 medium size crabs
1/2 kilo squid, sliced into rings
1 cup clams
3 hard boiled eggs
1 can tomato paste
1 small can tomato juice
4 tablespoons sugar
2 big red bell pepper
Salt and pepper to taste

Procedure:
1. Cook rice. Set aside.
2. Saute garlic in olive oil. Add minced onions and cook until very soft.
3. Add chicken, chorizo and cook until brown.
4. Add shrimps (unpeeled), crabs (whole), squid and clams.
5. Continue stirring 5 minutes.
6. Add tomato juice and tomato paste and simmer for a 5 minutes.
7. Remove chicken and other seafood. Set aside.
8. To the sauce, add the rice. Mix well.
9. Top with the chicken and seafood you set aside.
10. Decorate with hard-boiled eggs.
11. Bake at 350 F for 30 minutes.

Serves 6 people.

Simple Orange Chicken

Ingredients:
2 chickens, cut in pieces
Salt
Pepper
1 cup butter or margarine
2 (6-ounce) cans frozen orange juice
1 can slivered almonds
1 (11-ounce) can mandarin sections, or 1 bunch seedless grapes

Procedure:
1. Salt and pepper chicken.
2. Brown in butter. Arrange in large shallow baking dish.
3. Into remaining butter, pour frozen undiluted orange juice.
4. Mix and pour over chicken.
5. Bake at 300 degrees for 45 minutes or 1 hour.
6. In the last 5 minutes, add mandarin sections, or grapes, and almonds, just to get them warm.
7. Extra gravy can be made with orange juice and butter.

Serves six people.

Oven Barbecued Chicken

Ingredients:
2 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 cup ketchup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons brown sugar
1/8 teaspoon pepper
1 chicken, cut into pieces
Salt, to taste

Procedure:
1. Preheat oven to 350 degrees.
2. Saute onion, celery, and green pepper in butter.
3. Add remaining ingredients except chicken, mixing well.
4. Bring mixture to a boil and remove from heat.
5. Arrange chicken pieces in a baking pan and salt to taste.
6. Cover with sauce and bake 1 hour.

Parmesan Chicken

Ingredients:
2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts

Procedure:
1. Line a 9x13-inch baking dish with foil.
2. Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.
3. Melt the butter in a saucepan.
4. Stir in the Worcestershire sauce and dry mustard.
5. Dip the chicken in the butter mixture.
6. Roll in the crumb mixture until coated.
7. Arrange in the prepared baking dish.
8. Pour the remaining butter mixture over the chicken.
9. Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.

Serves twelve people.

Chicken Provincale

Ingredients:
5 pounds of chicken
1/2 cup butter
1 large onion, chopped
1 large green pepper, chopped
1 pound fresh mushrooms, chopped
1 clove garlic, crushed
28 ounces tomatoes
1/3 cup flour
1/2 teaspoon paprika
Salt and pepper
1/4 cup melted butter

Procedure:
1. Simmer chickens until tender.
2. When cool, bone and cut into large pieces.
3. Melt butter in Dutch oven; sauté onion, green pepper, mushrooms and garlic until tender.
4. Add tomatoes and simmer briefly.
5. Mix flour, paprika, salt and pepper.
6. Dip chicken pieces in flour mixture and brown quickly in melted butter.
7. Mix chicken pieces with the tomato mixture and serve over rice.

Serves eight people.

Lemon Garlic Chicken

Ingredients:
1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce

Procedure:
1. Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish.
2. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer.
3. Bake 30 minutes at 400 degrees.
4. Turn chicken and pour sauce over chicken.
5. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it.
6. Bake another 30 minutes.

Serves six people.

Orange Chicken With Basil

Ingredients:
8 boneless skinless chicken breast halves
1/3 cup orange juice
3 Tablespoons canola oil
3 Tablespoons honey
3/4 teaspoon dried basil
3 Tablespoons vegetable oil

Procedure:
1. Rinse the chicken and pat dry.
2. Place in a sealable plastic food storage bag.
3. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat.
4. Seal tightly.
5. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally.
6. Drain, reserving the marinade.
7. Brown the chicken on both sides in the vegetable oil in a skillet; drain.
8. Arrange the chicken in a glass baking dish.
9. Pour the reserved marinade over the chicken.
10. Bake at 350 degrees for 25 minutes or until tender.
11. Serve hot or cold.

Serves eight people.

Siopao Adobo

Ingredients:
Filling:
leftover adobo, potatoes and bones removed
3 tablespoons cider vinegar
1 tablespoons sugar

Dough:
1 package active dry yeast
1 cup warm water
1/3 cup sugar
2 Tablespoons salad oil
1 teaspoon salt
3 1/4 cups all-purpose flour

Procedure:
Filling:
1. In a saucepan, heat the cider vinegar.
2. Add the sugar, stir until sugar is dissolved.
3. Add the leftover adobo.
4. Mix well and let cook for a few minutes until liquid is reduced and thickened.
5. Set aside to cool while you make the dough.

Dough:
1. In a large bowl, dissolve yeast in water.
2. Blend in sugar, oil, and salt.
3. Let stand in a warm place for 15 minutes.
4. Add 3 1/4 cups of flour and mix until dough holds together.
5. Place dough on a lightly floured board and knead for 10 minutes.
6. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours.
7. Turn dough out onto a lightly floured board and knead for 1 minute.
8. Shape into a rectangle.
9. Cut rectangle in half lengthwise.
10. Cut crosswise 6 times to make 12 equal pieces.
11. Roll each piece into a round about 4 inches in diameter.
12. Place about 1 tablespoons of filling in the center of each round and pull edges of dough up around the filling and twist to seal.
13. Place each bun, sealed side down on a 3-inch square of wax paper.
14. Let buns rise for another 30 minutes.
15. Place in a steamer and let it steam for 12 to 15 minutes.

Yields 12 siopao buns.

Cheesy Chicken Casserole

Ingredients:
2 cups cooked diced chicken
1 can tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese

Procedure:
1. Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.
2. Add chopped onions.
3. Repeat layers and onions.
4. Sprinkle grated cheese over top and bake at 350 degrees for one hour.

Serves 8 people.

Creamy Chicken Pimiento

Ingredients:
2 packages frozen broccoli
2 cups sliced, cooked chicken
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Procedure:
1. Cook broccoli in boiling, salted water until tender; drain.
2. Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.
3. Place chicken on top of broccoli.
4. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.
5. Sprinkle with cheese.
6. Combine crumbs and butter; sprinkle over all.
7. Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.
8. Garnish with pimiento strips.

Serves six people.