Hot Food & Recipes

Servings: 8 Servings
Category: Chicken | Fruit
Ingredients

• 1 c Nabisco cracker meal
• 1/2 c Walnuts*; finely chopped
• 1/4 ts Salt
• 4 tb Butter; melted
• 3 1/2 tb Dark corn syrup
• 8 Boneless chicken breast
• -halves; with skin
• 1 tb Olive oil; 1 to 2
• 1 cn Crushed pineapple; 8 oz,
• -drained
• 1/2 c Frozen orange juice
• -concentrate; thawed
• 3 tb Dark rum; or bourbon
• 2 Banana; peeled, and thinly
• -sliced
• 1 Sprig fresh mint; OR Italian
• -parsley, for garnish

Directions
Preheat oven to 350@. In a small bowl combine cracker meal, walnuts, salt, butter and corn syrup; stir to combine. Loosen skin along one side of chicken breasts; use you fingertips to make a pocket. Stuff about 1/8 of the filling under the skin of each chicken breast. Secure skin with a long toothpick enclosing stuffing. Season with salt and pepper on both sides. Heat olive oil on medium high in a nonstick skillet. Add chicken, skin side down. Saute on both sides til browned, about 3 mins per side. Place skin side up in a baking pan. In a small bowl combine pineapple, orange juice concentrate and bourbon. Stir to combine and spoon around the chicken. Bake 40 mins or til chicken is thoroughly cooked and no pink color remains. Transfer chicken to a platter. Gently stir bananas into sauce and spoon over chicken. Serving Ideas : With rice NOTES : *The easiest way to chop walnuts is in a food processor fitted with the metal blade. Pulse til the nuts are very finely chopped but not ground. Recipe by: Sacramento Bee Posted to KitMailbox Digest by Cairn Rodrigues on Mar 1, 1998

Servings: 4 Servings
Category: Chicken | Family & fr
Ingredients

• 1 Fryer chicken; cut in
• -serving pieces
• 1/2 c Fresh orange juice
• 1 ts Salt
• 1 ts Dry mustard
• 1 ts Paprika
• 1/4 ts Tabasco sauce
• 1 tb Grated orange rind; (up to
• -2)
• 1/3 c Salad oil
• 3/4 c Sliced fresh mushrooms [or;
• -1 can (4 oz.) sliced
• -mushrooms, drained]
• 2 tb Butter

Directions
Heat oven to 400 degrees. Place chicken, skin side down, in single layer in a shallow baking pan lined with foil. Mix all ingredients except mushrooms and butter. Pour orange sauce over pieces of chicken. Bake 45 minutes, basting occasionally. Turn over and bake 15 to 25 minutes longer. Meanwhile, saut?mushrooms in butter. To serve, spoon mushrooms and any remaining sauce over hot chicken. Busted by Barb at Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

Servings: 1 Servings
Category: Chicken | Salad dress | Salads | Vegetables
Ingredients

• 2 c Cooked chicken; chunked
• 1 tb Lemon juice
• 1 ts Cayenne pepper
• 1 ts Garlic powder
• 1/2 ts White pepper
• 1 ts Dried basil
• 1/4 ts Dried thyme leaves
• 2 c Iceberg lettuce; torn into
• -1″ PIECES
• 1 c Romaine; torn into 1″ pieces
• 1 md Green pepper; chopped
• 1 c Mushrooms; sliced
• 1 c Cauliflower florets
• 1 c Grated carrot
• 1/2 c Sunflower seeds

Directions
1. Combine chicken, lemon juice,cayenne pepper, garlic powder,white pepper, basil and thyme in medium sized mixing bowl. 2. Mix well. Cover and refrigerate for 1 hour. 3. Combine lettuces,green pepper, cauliflower, mushrooms and carrots in a large salad bowl. Toss to distribute evenly. 4. Add chicken (including marinade). Sprinkle with sunflower seeds. Posted to TNT Recipes Digest by Alice Poe on Apr 14, 1998

Servings: 6 Servings
Category: Chicken | Crockpot
Ingredients

• 2 Chickens, about 2-1/2 pound
• Cut into eighths
• 1 Onion — chopped
• 2 Garlic — chopped
• Salt & white pepper to
• Taste
• 1 Green pepper — diced
• 1 md Ripe tomato, Peeled
• Seeded and chopped
• 1 c Dry white wine
• 1 pn Cayenne pepper

Directions
Date: Thu, 23 May 1996 18:50:03 -0400 (EDT) From: Hazel Slone Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 Posted on MealMaster Recipes List, Digest #145, 26 May 1996

Servings: 6 Servings
Category: Chicken
Ingredients

• 1 Egg; slightly beaten
• 1/2 c Buttermilk
• 2/3 c All-purpose flour
• 2/3 c Pecans; ground
• 2 tb Sesame seeds
• 1 ts Paprika
• 1/2 ts Salt
• 1/4 ts Black pepper
• 1/3 c Butter or margarine; melted
• 1 Broiler-fryer chicken; cut
• -up
• 1/2 c Pecans; broken
• Salad greens; optional
• Orange wedges; optional

Directions
Recipe by: Midwest Living, June 1996 Preheat the oven to 375 degrees. In a shallow dish, combine the egg and buttermilk. In another shallow dish, stir together the flour, ground pecans, sesame seed, paprika, salt and pepper. Pour the butter into another shallow dish. Rinse the chicken; pat dry with paper towels. Skin the chicken, if you like. Dip the chicken pieces into hte buttermilk, mixture, then into the flour-pecan mixture, then into the butter. Place the pieces, meaty side up, on a rack in a shallow roasting pan. Sprinkle the broken pecans over the chicken. Bake for 45 to 55 minutes, or until the chicken is tender and no longer pink, and the coating is golden brown. If desired, spoon the pecans on the bottom of the roasting pan onto the chicken. If you like, garnish with greens and orange wedges. Serves 4 to 6. Recipe From: The Patchwork Quilt Country Inn near Middlebury, Indiana. Posted to MC-Recipe Digest V1 #928 by Nancy Berry on Nov 28, 1997

Servings: 8 Servings
Category: Chicken | Family & fr
Ingredients

• 2 Chicken; Whole,
• -broiler/fryer
• 3 tb Melted Butter
• 1 1/2 ts Olive Oil
• Salt
• Pepper
• 1/3 c Dijon Mustard
• 3 tb Scallion; minced
• 1/2 ts Tarragon
• 5 dr Hot Pepper Sauce
• 1 1/2 c Fresh Bread Crumbs

Directions
Butterflied chicken. To butterfly a chicken. Choose a 3-1/2 lb. broiler/fryer chicken. With a heavy knife or sturdy shears, cut down close to the backbone from neck to tail on each side to remove it. Spread the chicken skin-side up on your work surface and bang the breast with your fist to break the collar bones and some of the ribs; this flattens the chicken. Fold the wings akimbo behind the shoulders, and then make a slit in the skin at either side of the breast tip. Push the knee of the drumstick firmly up under the armpit to loosen the joint, then insert the tip of the drumstick through the skin slit. Repeat on the other side. Broiling: brush butterflied chicken all over with a combination of butter and olive oil. Arrange the chicken skin-side down (flesh-side up!) in a broiling pan (not on a rack) and set them so the surface of meat is about 5″ from the hot broiler element. After 5 minutes, brush the flesh, which should just be starting to brown, with butter and oil. Baste again in 5 minutes – use juices in the pan as butter mixture is used up. Sprinkle lightly with salt and pepper and turn the chicken skin-side up. Broil and baste 10 minutes more. NOTE: For a plain broil with no mustard and crumbs, give 15 rather than 10 minutes to a side, until juices run clear yellow from pricked drumsticks. Mustard and herb coating. Drain fat and juices out of pan into a small bowl; skim off and discard all but about 4 tablespoons of fat from top of juices. Blend mustard in another bowl with scallions or shallots, tarragon and hot pepper sauce. Beat up reserved fat and juices and blend half of them into the mustard. Spread the mustard over the chicken, then pat on a coating of fresh white breadcrumbs. (Cut crusts off homemade-type fresh nonsweet bread; crumb in a blender or a processor.) Baste crumbs with remaining fat and juices. Final cooking. Roast in the upper third of a 400-degree oven for 10 to 12 minutes (20 minutes if cooking is delayed). Crumbs should brown lightly. Chicken is done when drumsticks are tender when pressed. Carve into serving pieces at the table, or arrange them on a hot platter in the kitchen. BARBECUE NOTE: The crumb coating makes for difficult barbecuing, since the crumbs tend to burn and fall off into the fire. However, you can use just the mustard and herb mixture, basted on during the last few minutes of cooking (beat a few tablespoons of oil into the mustard to take place of chicken fat and juices). Recipe by: Julia Child, Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

Servings: 4 Servings
Category: Chicken | Burmese
Ingredients

• 2 tb Peanut oil
• 4 Chicken thighs
• 4 Chicken legs
• 2 lg Onions; cut in 1/2″ wedges
• 4 Cloves garlic; thin sliced
• 3 Jalapeno peppers; stem/slice
• 1 tb Caraway seeds; ground
• 1 ts Cinnamon, ground
• 28 oz Coconut milk
• 2 c Thai basil, fresh; chopped
• 2 c Opal basil, fresh; chopped
• Salt & pepper to taste

Directions
“Luscious and spicy, serve this simple Burmese curry with steamed rice and stir-fried vegetables to make a complete meal.” Preheat the oven to 400 degrees F. In a large, nonstick skillet, heat the peanut oil over moderate heat. Add the chicken in batches and brown on all sides. Remove with a slotted spoon and place in a baking dish large enough to accommodate the chicken and the coconut milk in one layer. Using the same skillet and the oil and chicken fat remaining in it, cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over high heat for 5 minutes, stirring constantly. Remove from the heat and add to the chicken. Pour the coconut milk into the hot skillet and stir, scraping the bottom to remove any browned particles. Add to the onions and chicken and mix well. Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the basil, and mix gently. Season with salt and pepper, and serve immediately. Source: “Basil” by Janet Hazen Posted to MM-Recipes Digest V3 #279 Date: Sat, 12 Oct 1996 13:43:05 +0000 From: Linda Place

Servings: 4 Servings
Category: Chicken
Ingredients

• 1 cn Campbell’s Cond. 98% Free
• -Cream of Chicken
• 1 pk Frozen mixed vegetables; 9
• -oz
• 1 c Cubed cooked chicken
• 1/2 c Milk
• 1 Egg
• 1 c Bisquick reduced fat baking
• -mix

Directions
1. Preheat oven to 400 degrees. In 9″ pie plate, mix soup, vegetables and chicken. 2. Mix milk, egg, and baking mix. Pour over chicken mixture. Bake 30 minutes or until crust is golden. Recipe by: Campbell Soup Company Posted to MC-Recipe Digest V1 #999 by “jms@twave.net” on Jan 10, 1998

Servings: 4 Servings
Category: Chicken
Ingredients

• 1/2 c Plain yoghurt
• 2 oz Ground almonds
• 1 1/2 ts Chilli powder
• 1/4 ts Crushed bay leaves
• 1/4 ts Ground cloves
• 1/4 ts Ground cinnamon
• 1 ts Garam masala
• 4 Green cardamom pod
• 1 ts Ginger pulp
• 1 ts Garlic pulp
• 16 oz Canned tomatoes
• 1 1/4 ts Salt
• 1 lb Chicken; skinned, boned and
• -Cubed
• 6 tb Butter
• 1 tb Corn oil
• 2 md Onions-sliced
• 2 tb Chopped fresh coriander
• 4 tb Light cream
• Coriander sprigs

Directions
1. Put the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt into a mixing bowl and blend together thoroughly. 2. Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside. 3. Melt together the butter and oil in a medium karahi (wok) or deep round-bottomed frying pan (skillet). Add the onions and fry for about 3 minutes. 4. Add the chicken mixture and stir-fry for 7-10 minutes. 5. Stir in about half the coriander and mix well. 6. Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander and coriander springs. Compiled by I. Chaudhary-Gold Coast-Australia NOTES : Made this one Recipe by: I. Chaudhary Posted to recipelu-digest by JoAnn on Feb 09, 1998

Servings: 8 Servings
Category: Chicken | Appetizers | Wrv
Ingredients

• 4 lb Chicken wings; cut in
• -thirds, discard tips
• Freshly Ground Black Pepper
• Salt; Opt
• 4 c Vegetable Oil
• 4 tb Butter or Margarine
• 5 tb Tabasco
• 1 tb White wine vinegar*

Directions
*(This ingredient is essential in my opinion. It gives it a tangy flavor) Sprinkle fresh pepper and salt on wings. Heat the oil to 400~. Add the chicken wings and cook until they’re golden and crisp, stirring or shaking occassionally. When done, remove them to drain on paper towels and cook the remaining wings. Melt the butter, add the hot sauce and vinegar. Stir well and remove from the flame immediately. Place the chicken on a warm serving platter, pour the sauce on top and serve. NOTE-Instead of frying, you can put the wings on a broiler rack and broil. This will reduce the fat considerably. Serve with Blue Cheese Dressing and celery. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT – Prodigy’s Recipe Exchange Newsletter by VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 13, 1997