|
|
| Poultry Recipes - Page # 1 | ||
|---|---|---|
| Title | Ingredients | Directions |
|
A LITTLE SOMETHING TO GO WITH THAT CHICKEN
Printer Friendly Email Recipe Copy Recipe |
3 oz. sharp cheddar cheese 2 medium jalapeno peppers 8-1/2-oz. can cream-style corn 1 C. yellow cornmeal 3 eggs 1 tsp. salt 1/2 tsp. baking soda 3/4 C. buttermilk 1/2 C. corn oil 2 Tbsp. butter | Adjust oven rack to center position; heat oven to 400. Grate cheese (1 C.) and mince jalapeno peppers (1/4 C.). In a mixing bowl, combine corn, cornmeal, eggs, salt, baking soda, buttermilk, oil, 1/2 C. cheese and peppers. Put butter in a 1-1/2-quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, for about 35 minutes. |
|
ACAPULCO CHICKEN
Printer Friendly Email Recipe Copy Recipe |
2 C. unsalted chicken broth, defatted 1 Tbsp. olive oil 2 tsp. ground cumin 2 Tbsp. pickling spice 1/2 red bell pepper, sliced 1 lb. boneless chicken breast halves 1/2 yellow bell pepper, sliced 2 Tbsp. minced jalapeno chili with seeds 1 onion, halved, thinly sliced 1/3 C. rice wine vinegar 1/4 C. fresh cilantro leaves 3 large garlic cloves, minced baked toruntila chips | Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 C., about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about for 4 hours. Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass toruntila chips to use as pushers. |
|
AFRICAN CHICKEN
Printer Friendly Email Recipe Copy Recipe |
4 lb. chicken pieces 1/4 C. vegetable oil 1 tsp. salt 1 tsp. curry powder 1 large onion, peeled and sliced 1 large sweet red pepper, cut in strips 1 large onion 1 large sweet red pepper 1 large tomato 1-1/2 C. uncooked rice 1/4 C. crunchy peanut butter 1/4 C. warm water | Brown chicken in vegetable oil in large frying pan. Set aside. Remove all but 2 Tbls. of oil and drippings in pan. Stir in curry powder and salt. stir in onion, red pepper, and tomato. Cover and simmer for 5 minutes. Return chicken to pan. Cover. Simmer until chicken is tender. Remove chicken to large platter. Blend peanut butter and water. Stir in vegetables. Heat to boiling. Spoon over chicken. |
|
ALMOND CHICKEN
Printer Friendly Email Recipe Copy Recipe |
1-1/2 C. water 4 Tbsp. dry sherry; or rice wine 4 tsp. soy sauce 1 tsp. instant chicken bouillon 4 whole chicken breasts 1 egg white 1/2 tsp. salt 1 large carrot 6 green onions 3 stalks celery 8 fresh mushrooms; sliced 3 C. vegetable oil 1/2 C. blanched whole almonds (about 3 oz.) 1 tsp. grated; fresh ginger root | Combine water, 2 Tbls. of the sherry, 1-1/2 Tbls. of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, for about 5 minutes. Keep warm. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 Tbls. sherry, 1 Tbls. cornstarch, egg white and salt. Mix in chicken pieces. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into 1/2-inch slices. Heat oil in wok over high heat until it reaches 375. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken. Remove all but 2 Tbls. oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain. Add carrot and ginger to wok. Stir-fry for 1 minute. Add all remaining vegetables. Stir-fry until crisptender, about 3 minutes. Mix in chicken, almonds and sauce. Stir-fry until hot. |
|
ALMOND CHICKEN WITH MUSHROOMS
Printer Friendly Email Recipe Copy Recipe |
1/4 C. halved almonds cornstarch 1 Tbsp. sherry 1 Tbsp. oyster sauce salt 1/2 tsp. sugar 1 lb. boneless chicken breast, cubed 2 tsp. white wine 1/2 egg white pepper 1/4 lb. chinese pea pods 2 water chestnuts; sliced 1/4 C. thinly sliced bamboo shoots 24 fresh button mushrooms or canned button mushrooms | Fry almonds in oil until golden. Drain and set aside. Blend 1 tsp. cornstarch with 1 tsp. water. Add sherry, oyster sauce, 1 Tbls. water, 1/2 tsp. salt and sugar. Mix and set aside. Mix chicken, wine, egg white and 1 tsp. cornstarch. Season to taste with salt and pepper. Heat 5 Tbls. oil in wok or skillet. Add chicken and stir-fry until no longer pink. Add pea pods, water chestnuts, bamboo shoots and mushrooms. Stir-fry 3 minutes. Stir sherry mixture and add to wok. Cook, stirring, 1 minute. Turn out onto platter and top with fried almonds. |
|
ALOHA CHICKEN
Printer Friendly Email Recipe Copy Recipe |
2-1/2 lb. chicken pieces; skinned 2 chicken bouillon cubes 1 Tbsp. margarine 1 C. green pepper; diced (1 medium pepper) 1 C. radishes; thinly sliced 1 C. pineapple chunks; canned, unsweetened 1/2 C. juice from pineapple 1 tsp. light soy sauce 2 Tbsp. flour dash of pepper 4-1/2 C. rice; cooked chow mein noodles; optional | Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 C. of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and sauté the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 C. saved chicken broth with 1/2 C. pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tbls. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. |
|
AMERICANIZED CHICKEN CHOP SUEY
Printer Friendly Email Recipe Copy Recipe |
2 whole chicken breasts, skinned, halved and boned 1 tsp. salt 1 tsp. minced crystallized ginger 1 C. sliced celery 1 can (5-oz.) water chestnuts, drained and sliced 1 onion, sliced 2 C. chicken bouillon 2 Tbsp. soy sauce 1 C. sliced mushrooms 1 can (1-lb.) can bean sprouts, drained cooked rice 1/2 C. slivered almonds | Cut chicken into about 2x1/2-inch strips. Place in a slow-cooking pot (crock-pot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low for 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts. Cover and cook on high for 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired. |
|
AMERICANIZED CHICKEN ENCHILADAS
Printer Friendly Email Recipe Copy Recipe |
Sauce: 3 cans cream of chicken soup (or one large can) 1 tsp. oregano 1 tsp. sage (or less) 1 tsp. cumin (or less) 2 C. water 7 oz. diced chilies garlic powder or minced garlic Filling: 1/2 lb. chicken breast, cut up 1 chopped onion 2 tsp. chili powder (or less) 1 C. grated cheese (Monterey jack) | Simmer soup, oregano, sage, cumin, water, chilies and garlic for 30 minutes. Brown chicken with onion and chili powder. Add 1 C. sauce and 1 C. cheese to meat and spices. Simmer until cheese is melted. Put 1/2 of the sauce into large rectangular casserole dish. Open one package of flour tortillas. Fill tortillas with meat mixture. Roll and place in casserole on top of the sauce. Cover with remaining sauce and top with more cheese. Bake at 350 for 25 to 30 minutes (or until it bubbles and is heated throughout). |
|
ANCHOR BAR BUFFALO CHICKEN WINGS
Printer Friendly Email Recipe Copy Recipe |
2-1/2 lb. chicken wings 1/4 C. butter 3 Tbsp. hot sauce 1 Tbsp. vinegar; optional vegetable oil | Preheat oven broiler. Separate wings into 2 sections. Slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. Less fattening than the traditional deep fried version |
|
ANOTHER CHICKEN POT PIE
Printer Friendly Email Recipe Copy Recipe |
2 cans cream of broccoli soup 1 C. milk 1/4 tsp. dried thyme 1/4 tsp. pepper 4 C. cooked cut-up vegetables 2 C. cubed cooked chicken 1 can refrigerated flaky biscuits | In a 3-quart baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey. Bake at 400 for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake for 15 minutes or until golden brown. |