Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!cnn.nas.nasa.gov!newsfeed.berkeley.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (2) Broiled Chicken Followup-To: rec.food.cooking Date: 5 Oct 1999 00:05:57 GMT Organization: @Home.com Lines: 56 Approved: phill@rt66.com Message-ID: <7tbfd5$lal$1@sloth.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36216 BROILED BALANESE CHICKEN BROILED CHICKEN (MALAY) BROILED BALANESE CHICKEN 1 chicken about 2 lbs., cut into pieces and rub with salt and pepper 1 tsp. salt 2 tsp. pepper 4 Tbsp. oil 1 large onion 2 cloves garlic 3 red chilies 1 thumb size ginger 2 Tbsp. tomato paste 1 Tbsp. sugar 1 Tbsp. black soy sauce 1 stalk lemon grass, bruised or grated lemon rind 2 Tbsp. lime or lemon juice Fry chicken pieces in oil until golden brown. Remove and place on a rack. Pound together onion. chilies, garlic and ginger, fry them in remaining oil until fragrant. Mix it with tomato paste, sugar and soy sauce and marinate chicken pieces in mixture for an hour. Broil chicken on rack, basting frequently with marinade and bruised lemon grass. Broil for 25 minutes, turning over once and squeeze lemon juice over before serving. BROILED CHICKEN (MALAY) 2 chickens each about 2 lbs., cut into 4 parts 1 tsp. salt 1/2 can of coconut milk 2 bay leaves 2 tsp. salt 1 tsp. sugar SPICES: 1 Tbsp. shredded ginger 4 cloves garlic 1 large onion 5 dried chilies, soaked until soft 1 tsp. turmeric powder Pound spices until fine and set aside. Rub chicken with salt and set aside. Mix coconut milk with 1 cup of water, add spices then bring to a boil. Add chicken pieces and simmer for 10 minutes. Remove chicken and place on a broiling rack. Broil for 10 minutes on each side basting with gravy. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone2.tampabay.rr.com!cyclone-southeast.rr.com!news.rr.com!news-southeast.rr.com!news1.usf.edu!hammer.uoregon.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (5) Chicken Followup-To: rec.food.cooking Date: 5 Oct 1999 00:19:59 GMT Organization: @Home.com Lines: 131 Approved: phill@rt66.com Message-ID: <7tbg7f$lr2$1@sloth.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36217 CHICKEN DELIGHT CHICKEN FRITADA CHICKEN IN OYSTER SAUCE CHICKEN IN TOMATO GRAVY CHICKEN KURMAH CHICKEN DELIGHT 4 to 5 lbs. stewing chicken Salt to taste 12 whole black pepper 1 bay leaf 1 large onion, quartered 1 stalk of celery, sliced Boiling water 1 large onion, thinly sliced 3 Tbsp. butter 1 cup uncooked rice 1 cup sliced mushrooms 1 cup whipping cream Put chicken in large pot, add salt, pepper, bay leaf, quartered onion and celery. Cover with boiling water and simmer for 2 to 3 hours until chicken is tender. Let it cool in the broth. Remove chicken and boned. Put chicken in casserole cover with saute onions, rice and chicken broth. Cover the pan and bake for 45 minutes. Pour cream and mushrooms on top and bake covered for 30 minutes more. Do not stir at any time. CHICKEN FRITADA 3 lbs. chicken, cut into pieces 2 Tbsp. oil 5 cloves garlic, crushed 1 onion, diced 2 ripe tomatoes, peeled and diced 1 tsp. salt 1/2 pepper 1 cup water 1 lb. new potatoes, peeled and quartered 1 red pepper, diced 1 green pepper, diced Heat oil and fry garlic and onion. Add chicken and fry until brown. Add tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer for 10 minutes, then add red and green peppers and finish cooking. CHICKEN IN OYSTER SAUCE 2 cups water 1 lb. chicken breast 4 cloves 5 in. piece of cinnamon 3 Tbsp. honey 2 Tbsp. oyster sauce 1 tsp. salt 2 Tbsp. shredded ginger Put chicken in water with cloves and cinnamon and simmer for 10 minutes. turn of heat and allow chicken to finish cooking in residual heat. remove chicken and cool before cutting into slices. mix honey and oyster sauce, s alt, ginger and heat over gentle flame. put cut chicken on top of shredded lettuce and pour sauce over. this dish can also be served chilled as part of a combination cold dish. CHICKEN IN TOMATO GRAVY 1 chicken, cut into pieces 4 Tbsp. oil 3 Tbsp. tomato sauce 4 red Italian tomatoes 3 green chilies, seed and cut lengthwise 1 tsp. salt 1 tsp. sugar 1 Tbsp. lime juice 1/2 can of coconut juice SPICES: 1 onion 6 almonds 3 red chilies 1/2 tsp. pepper Blend spices until fine. Heat oil and fry chicken until brown. Remove chicken and fry spices for 2 minutes. Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes. Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy. CHICKEN KURMAH 1/2 can of coconut milk 1 1/2 cups water 1 cup evaporated milk 1 Tbsp. lime juice 1 chicken, about 2 lbs. 1 tsp. salt 3 Tbsp. cooking oil 1 onion, sliced finely 2 Tbsp. shredded ginger 1 tsp. cinnamon powder 1/2 tsp. clove powder 4 whole cardamoms 1/4 tsp. grated lemon rind SPICES: 4 Tbsp. kumah powder 2 cloves garlic 10 almonds 2 tsp. coriander powder 1 tsp. cumin powder 1 tsp. aniseed powder 1 tsp. pepper Mix coconut milk with evaporated milk. Squeeze lime juice into mixture and let it curdle for 10 minutes. Cut chicken into large pieces. Heat oil and fry onion, ginger, cinnamon, cloves, cardamom and lemon rind for 2 minutes. Add KURMAH powder and fry until fragrant. Sprinkle a little water in spice if mixture is too dry. Add chicken and fry well for 3 minutes, add milk mixture and salt and simmer for 30 minutes. Serve with crusty French bread. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!purdue!mozo.cc.purdue.edu!HSNX.callatg.com!logbridge.uoregon.edu!newsfeed.stanford.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Delicious Chicken Feet Followup-To: rec.food.cooking Date: 5 Oct 1999 00:16:08 GMT Organization: @Home.com Lines: 24 Approved: phill@rt66.com Message-ID: <7tbg08$lou$1@sloth.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36218 CHICKEN FEET 12 feet, declawed and skinned 3 Tbsp. dark soy sauce 2 Tbsp. rice wine 3 slices ginger 3 green onions 1 Tbsp. barbecue sauce 1 tsp. sugar 1 star anise 1 piece orange peel 1/4 tsp. pepper 1 pint water Combine all ingredients and simmer for 1 1/2 hours. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp.abs.net!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (5) Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 18:52:48 -0600 Organization: @Home.com Lines: 131 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7tbi50$p0l@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36221 CHICKEN DELIGHT CHICKEN FRITADA CHICKEN IN OYSTER SAUCE CHICKEN IN TOMATO GRAVY CHICKEN KURMAH CHICKEN DELIGHT 4 to 5 lbs. stewing chicken Salt to taste 12 whole black pepper 1 bay leaf 1 large onion, quartered 1 stalk of celery, sliced Boiling water 1 large onion, thinly sliced 3 Tbsp. butter 1 cup uncooked rice 1 cup sliced mushrooms 1 cup whipping cream Put chicken in large pot, add salt, pepper, bay leaf, quartered onion and celery. Cover with boiling water and simmer for 2 to 3 hours until chicken is tender. Let it cool in the broth. Remove chicken and boned. Put chicken in casserole cover with saute onions, rice and chicken broth. Cover the pan and bake for 45 minutes. Pour cream and mushrooms on top and bake covered for 30 minutes more. Do not stir at any time. CHICKEN FRITADA 3 lbs. chicken, cut into pieces 2 Tbsp. oil 5 cloves garlic, crushed 1 onion, diced 2 ripe tomatoes, peeled and diced 1 tsp. salt 1/2 pepper 1 cup water 1 lb. new potatoes, peeled and quartered 1 red pepper, diced 1 green pepper, diced Heat oil and fry garlic and onion. Add chicken and fry until brown. Add tomatoes, salt, pepper and water. Simmer for 20 minutes. Add potatoes and simmer for 10 minutes, then add red and green peppers and finish cooking. CHICKEN IN OYSTER SAUCE 2 cups water 1 lb. chicken breast 4 cloves 5 in. piece of cinnamon 3 Tbsp. honey 2 Tbsp. oyster sauce 1 tsp. salt 2 Tbsp. shredded ginger Put chicken in water with cloves and cinnamon and simmer for 10 minutes. turn of heat and allow chicken to finish cooking in residual heat. remove chicken and cool before cutting into slices. mix honey and oyster sauce, s alt, ginger and heat over gentle flame. put cut chicken on top of shredded lettuce and pour sauce over. this dish can also be served chilled as part of a combination cold dish. CHICKEN IN TOMATO GRAVY 1 chicken, cut into pieces 4 Tbsp. oil 3 Tbsp. tomato sauce 4 red Italian tomatoes 3 green chilies, seed and cut lengthwise 1 tsp. salt 1 tsp. sugar 1 Tbsp. lime juice 1/2 can of coconut juice SPICES: 1 onion 6 almonds 3 red chilies 1/2 tsp. pepper Blend spices until fine. Heat oil and fry chicken until brown. Remove chicken and fry spices for 2 minutes. Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes. Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy. CHICKEN KURMAH 1/2 can of coconut milk 1 1/2 cups water 1 cup evaporated milk 1 Tbsp. lime juice 1 chicken, about 2 lbs. 1 tsp. salt 3 Tbsp. cooking oil 1 onion, sliced finely 2 Tbsp. shredded ginger 1 tsp. cinnamon powder 1/2 tsp. clove powder 4 whole cardamoms 1/4 tsp. grated lemon rind SPICES: 4 Tbsp. kumah powder 2 cloves garlic 10 almonds 2 tsp. coriander powder 1 tsp. cumin powder 1 tsp. aniseed powder 1 tsp. pepper Mix coconut milk with evaporated milk. Squeeze lime juice into mixture and let it curdle for 10 minutes. Cut chicken into large pieces. Heat oil and fry onion, ginger, cinnamon, cloves, cardamom and lemon rind for 2 minutes. Add KURMAH powder and fry until fragrant. Sprinkle a little water in spice if mixture is too dry. Add chicken and fry well for 3 minutes, add milk mixture and salt and simmer for 30 minutes. Serve with crusty French bread. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!attbtf!ip.att.net!wn3feed!worldnet.att.net!128.230.129.106!news.maxwell.syr.edu!newsfeed.berkeley.edu!HSNX.callatg.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Garlic and Marmalade Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 18:56:15 -0600 Organization: @Home.com Lines: 49 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19990922203212.EFTP11633.lh2.rdc1.bc.home.com@default> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36222 Garlic and Marmalade Chicken 1 bulb of Garlic (or 8-10 cloves min.) 1/2 tsp whole black pepper corns 1/4 cup Grand Marnier 1 Tbsp Orange Marmalade 1 tsp Brown Sugar 2 tsp light soy sauce 1/2 Tbsp Honey 1 tsp mint sauce or (2Tbsp chopped mint in vinegar and sugar set aside for an hour) 1/2 tsp tomato ketchup 1/2 tsp salt Chicken Portions First, preheat your oven (170 degrees/medium mark) Rub a pinch of salt and slight sprinkling of pepper into the chicken pieces and set it aside whilst preparing the marinade Marinade : Use a food processor or pestle and mortar to pound/blitz the Garlic (peeled) and Black Peppercorns to a rough dry paste. Add in the salt and continue to blitz/pound as paste becomes moist. Add in grand marnier, marmalade, sugar, honey, soy, mint sauce and tomato ketchup and mix well. Pour this marinade over the prepared chicken, rubbing the marinade well into the meat and set aside for at least 2 hrs. Line baking/roasting tin in foil and place marinated chicken in tin. Cover with foil and pierce the cover to allow steam to escape. Bake in a medium heat oven for 40 minutes (reduce cooking times if using fan assisted oven) Remove the foil cover from the chicken, increase the heat of the oven (200 deg. High) and bake a further 10 minutes or till golden brown Skim fat off the drippings and serve as an accompanying sauce Serve chicken hot, garnished with a fresh sprig of parsley or Rosemary. , submitted by Rachel Collins. --- Garlic Cooking Tip: Peeling Garlic Julia Child writes, "To separate the cloves from the head, shave the tops off the head, then bang down on the top of the head with your fist and the cloves will spring free. Except in the early summer, when the heads are firm and young, this technique may not do the trick -- even so, it's a good start for the separation." >From "IN JULIA'S KITCHEN WITH MASTER CHEFS" -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!128.223.220.26!arclight.uoregon.edu!logbridge.uoregon.edu!skynet.be!feed2.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: neris@home.com Newsgroups: rec.food.recipes Subject: Collection (4) Unusual Chicken Followup-To: rec.food.cooking Date: 4 Oct 1999 18:54:52 -0600 Organization: @Home.com Lines: 110 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <7tbi8s$p0o@boofura.swcp.com> Reply-To: "Neris" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36223 CHICKEN AND SPINACH VELOUTE CHICKEN ARMENIAN CHICKEN BIRYANI (INDIAN) CHICKEN CHASSEUR CHICKEN AND SPINACH VELOUTE 4 cups chicken stock 6 tbs. instant cream of wheat 6 oz. of spinach, cut coarsely 1/3 cup heavy cream salt and pepper to taste Bring the stock to a boil. Add cream of wheat, mix well and bring to a boil. Add spinach to soup stock and boil for 5 minutes. Stir in the cream and serve immediately. CHICKEN ARMENIAN 1/4 cup butter 2 broiler, cut into pieces 1 large onion, thinly sliced 2 cloves garlic, minced 1 cup tomato juice 1/2 cup sherry 1 tsp. paprika 1 tsp. salt Pepper to taste Fry chicken in butter until brown. Place chicken skin down in casserole. Fry the onion in the remaining butter until golden then add garlic, tomato juice, paprika and sherry to the pan, bring to a boil then pour over chicken. Sprinkle chicken with salt and pepper. Bake uncovered in a 400 oven for 1 hour, turn chicken over after 30 minutes. Baste frequently with pan juice. Serve with rice pilaf. CHICKEN BIRYANI (INDIAN) RICE: 4 saffron strands, soaked into 5 Tbsp. of water 5 Tbsp. water 2 cups basmati or long-grained rice, washed 2 Tbsp. ghee or cooking oil 6 shallots, sliced 1/2 cup evaporated milk 4 cups water 1 tsp. salt 1 packet raisin (optional) CHICKEN: 1/2 can coconut milk 4 Tbsp. grounded almonds, or butter Juice of 1 lime 3 Tbsp. ghee or cooking oil 2 tsp. ground ginger, garlic 1/2 tsp. cinnamon, coriander powder 1/2 tsp. cardamoms, cumin powder 3 red chilies cilantro leaves, chopped To make rice: Heat ghee and fry shallots until brown. Add rice and stir quickly, add milk and salt and transfer to rice cooker to finish cooking. When rice is almost dry sprinkle saffron water on top and stir gently to get a combination of yellow and white grains. Add raisin in the last few minutes of cooking and leave to plump up in hot rice. To make chicken: Mix coconut milk with evaporated milk and add grounded almonds, sprinkle lime juice over mixture and let it curdles. Heat ghee and fry ginger, garlic and spices and fry for 2 minutes. Add chicken pieces and fry turning over until chicken is well coated with spices. Add milk mixture, salt and simmer for 30 minutes. Gravy should be reduced in half, pour chicken and gravy on top of saffron rice and serve. CHICKEN CHASSEUR 1 tbs. olive oil 8 chicken thighs 1 small leek, cleaned and chopped 1 medium onion, chopped 1 cup dry white wine 1 can (15 oz.) whole tomatoes 5 cloves of garlic, chopped 12 oz. of mushroom 1 tsp. fresh thyme, tarragon 1 tsp. fresh rosemary 1 1/2 tbs. flour 1 tsp. salt 1/2 tsp. black pepper Heat oil , add chicken and brown for 5 minutes. Take chicken out of pan then add leek and onion and saute for 1 minute. Add the flour and cook for 30 seconds. Then add wine and tomatoes. Bring the mixture to a boil then stir in garlic, mushrooms, thyme, rosemary, salt, pepper and soy sauce. Return chicken to the pan, reduce heat to low and cook for 30 minutes. When chicken is tender, sprinkle the tarragon on top and mix it in. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!newsfeed.nyu.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Strawberry Girl" Newsgroups: rec.food.recipes Subject: Collection (4) Chicken Breast Followup-To: rec.food.cooking Date: Wed, 29 Sep 1999 20:26:02 -0400 Organization: interlog.com Lines: 124 Approved: phill@rt66.com Message-ID: <004e01bf0ada$615d0e60$d9cb22cf@christinespc> Reply-To: "Strawberry Girl" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36238 CHICKEN MOLE GINA LOLLOBRIGIDA CHICKEN CELINE DIJON CHICKEN MOROCCAN CHICKEN I can provide the sources of these colourful recipes if you'd like to email me. casmith@interlog.com Chicken Mole 4 boneless, skinless chicken breasts 1 tsp olive oil 2 green onions, finely chopped 1 garlic clove 1 tsp cocoa powder 1 tsp chili powder 1/2 tsp ground cumin 1 1/4 cups can (300ml) tomato puree 2 Tbsp raisins 1/4 cup water 2 Tbsp chopped fresh coriander. Preheat oven to 400F. Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil. Add the green onions and garlic and saute=E9 over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered. Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through. Servings: 4 Per serving: 186 calories, 5g fat Gina Lollobrigida Chicken 2 egg whites 1 Tbsp skim milk 1/3 cup bread crumbs 1/3 cup Parmesan cheese 1 tsp dried oregano 1/4 tsp black pepper 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness 1 large tomato, diced 4 small slices part-skim mozzarella In a small bowl, whisk together the egg and milk. On a plate, mix together the breadcrumbs, Parmesan, oregano and pepper. Dip each chicken breast in the egg mixture, then dredge in the bread crumb mixture. Shake off excess and set on a clean plate. Spray a skillet with cooking spray and heat over medium-high heat. Place chicken breasts in skillet and cook for 3-4 minutes per side. Transfer chicken to a casserole dish. Top each chicken breast with 1/4 of the tomatoes and a slice of the mozzarella. Broil for 1 to 2 minutes 3 to 4 inches from heat, until cheese bubbles and turns golden. Celine Dijon Chicken 1 cup unsweetened apple juice 1 Tbsp each Dijon mustard and lemon juice 1 large shallot, minced 1/2 tsp dried thyme 1/4 tsp dried rosemary 1/8 tsp black pepper 2 tsp olive oil 4 boneless, skinless chicken breast halves 1/4 cup low-fat sour cream (I've found non-fat to be a bad choice) 1 tsp each honey and cornstarch Combine juices, Dijon, shallot, and spices in a small bowl. Set aside. Heat oil in a medium skillet over medium-high heat. Add chicken breasts and cook for 2 to 3 minutes on each side, until lightly browned. Add apple juice mixture. Reduce heat to medium. Simmer, covered, for 5 to 7 minutes, until chicken is no longer pink. Remove chicken from skillet and keep warm. Gently boil remaining liquid for 3 minutes, until slightly reduced. Mix sour cream, honey, and cornstarch in a small bowl. Add to skillet. Cook and stir until sauce is bubbly and has thickened. Pour sauce over warm chicken and serve immediately. Makes 4 servings Per serving: 203 calories, 4.4 g fat, 0.5 g saturated fat, 27.2 g protein, 11.5 g carbohydrate, 0.2 g fibre, 66.8 mg cholesterol, 188.1 mg sodium, 20% calories from fat Moroccan Chicken Makes 6 servings 1/3 cup honey 1 tsp sesame oil 2 Tbsp lemon juice 1/2 tsp grated lemon peel 3 cloves garlic, minced 1/2 tsp ground cumin 1 tsp paprika 1/4 tsp cinnamon 1/4 tsp cayenne, optional 1/4 tsp pepper 6 skinless, single chicken breasts, bone in 1/4 tsp salt 1 Tbsp sesame seeds In large bowl, combine honey, sesame oil, lemon juice, lemon peel, garlic, cumin, paprika, cinnamon, cayenne and pepper. Add chicken to marinade. Turn to coat well. Refrigerate for 1 to 12 hours, turning a few times. Line baking sheet with foil. Arrange chicken on foil bone side down. Spoon over any extra marinade and sprinkle with sale and sesame seeds. Bake in preheated 400F oven for 30 to 40 minutes, or until cooked through. Per serving: 208 calories; 17g carbohydrates; trace amount of fibre; 3g total fat; 1g saturated fat; 28g protein -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!uunet!ffx.uu.net!dfw.uu.net!mailint03.im.hou.compaq.com!newsgate.tandem.com!paloalto-snf1.gtei.net!news.gtei.net!newsfeed.stanford.edu!logbridge.uoregon.edu!newsfeed.cwix.com!ratbert.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: MicheleKln@aol.com Newsgroups: rec.food.recipes Subject: Kung Pao Chicken Followup-To: rec.food.cooking Date: Sat, 2 Oct 1999 00:17:01 EDT Organization: aol.com Lines: 63 Approved: phill@rt66.com Message-ID: <469ac27e.2526e13d@aol.com> Reply-To: MicheleKln@aol.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:36240 <> I think you can find all of these ingredients in your average grocery store. Michele * Exported from MasterCook * Kung Pao Chicken Recipe By : Michele Wilson-Kellner Serving Size : 4 Preparation Time :0:25 Categories : Chinese Main Dishes Meats Poultry Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces chicken breasts without skin -- boneless 1 tablespoon sherry -- * see note 1 teaspoon cornstarch 1/4 cup water 1/4 cup soy sauce 4 teaspoons cornstarch 1 tablespoon sugar 1 teaspoon rice wine vinegar 5 dashes hot pepper sauce -- ** see note 1 tablespoon cooking oil 2 teaspoons ginger root -- minced 2 cloves garlic -- minced 1 cup green onions -- cut in 1/2" pieces 1/2 cup peanuts 2 cups hot cooked rice Rinse chicken and pat dry. Cut into 3/4 inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy saice, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice. - - - - - - - - - - - - - - - - - - NOTES : * I use cream sherry for a slightly sweeter taste. ** I find the best pepper sauce for this recipe is Cholula Hot Sauce imported from Mexico. I found it in the Hispanic section of my grocery store. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!hammer.uoregon.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: dx291@freenet.carleton.ca (Ed Paulhus) Newsgroups: rec.food.recipes Subject: Kung Pao Chicken Followup-To: rec.food.cooking Date: 6 Oct 1999 05:13:47 -0600 Organization: carleton.ca Lines: 46 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <199910021225.IAA05072@freenet5.carleton.ca> Reply-To: dx291@freenet.carleton.ca NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36253 > From: EPPack > Looking for a good recipe for kung pau chicken without green or red bell > peppers (any other hot peppers are fine). It would also be nice if it > has ingredients commonly found in well stocked grocery stores rather than > just in specialty stores. Thanks! KUNG PAO CHICKEN 3 1/2 tsp. cornstarch, divided 5 tsp. soy sauce, divided 5 tsp. dry sherry, divided 1/4 tsp. salt 3 boneless skinless chicken breast halves, cut into bite-size pieces 1 tbsp. red wine vinegar 2 tbsp. chicken broth or water 1 1/2 tsp. sugar 3 tbsp. vegetable oil, divided 1/3 cup salted peanuts 6 to 8 small dried hot chili peppers 1 1/2 tsp. minced fresh ginger 2 green onions with tops, cut into 1 1/2-inch pieces Additional green onion and dried hot chili pepper for garnish For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well. Add chicken;stir to coat well. Let stand 30 minutes. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside. Heat 1 tbsp. oil in wok or large skillet over medium heat. Add peanuts;cook and stir until lightly toasted. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings. From Cooking Class CHINESE Cookbook. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.direct.ca!cyclone.bc.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Wayne Adair Newsgroups: rec.food.recipes Subject: Kung Pao Chicken Followup-To: rec.food.cooking Date: 6 Oct 1999 05:21:05 -0600 Organization: tcsn.net> Lines: 56 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <37F61F32.58DCBDB2@tcsn.net> Reply-To: Wayne Adair NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36256 > From: EPPack > Looking for a good recipe for kung pau chicken without green or red bell > peppers (any other hot peppers are fine). It would also be nice if it > has ingredients commonly found in well stocked grocery stores rather than > just in specialty stores. Thanks! Here is a recipe posted by Jan for Kung Pao Chicken. Kung Pao Chicken 1 pound boneless-skinless chicken breasts 1 egg white 1 Tbsp corn starch dash of white pepper 8 medium Thai peppers ( dried) 1 large green pepper cut into squares 1 medium onion cut into bite size pieces 2 stalks of celery cut on the diagonal 1 can water chestnuts, drained Sauce 4 Tbsp soy sauce 2 Tbsp dry sherry 2 Tbsp rice vinegar 2 Tbsp sugar 2 tsp. sesame oil 2-3 Tbsp Hoisin sauce 2-3 Tbsp oyster sauce peanut oil, small amount. about 1 TBS 1/2 cup dry roasted, unsalted peanuts Cut chicken into bite size pieces-mix together egg white, corn starch, white pepper and soy sauce in a glass bowl. Add chicken, coating well. Cover and refrigerate for 30 minutes. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery. Set aside. Mix together the sauce ingredients-set aside. In a wok or large frying pan heat 1 Tbsp peanut oil over med. high heat. Stir-fry the Thai peppers until lightly browned. Add chicken and cook stir-frying until the chicken is almost cooked through. Add the vegetables-stir-fry for a few minutes. Add sauce ingredients and heat for a few minutes to combine the flavors. Sprinkle the peanuts over. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste. Jan Regards Wayne -- To reply remove "nospam" from my e-mail address. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: janic412@aol.com (JANIC412) Newsgroups: rec.food.recipes Subject: Chinese Kung Pao Chicken Followup-To: rec.food.cooking Date: 6 Oct 1999 05:21:58 -0600 Organization: AOL http://www.aol.com Lines: 49 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <19991002083644.23546.00000857@ng-cj1.aol.com> Reply-To: janic412@aol.com (JANIC412) NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36258 Kung Pao Chicken 1 pound boneless-skinless chicken breasts 1 egg white 1 Tbsp cornstarch dash of white pepper 1 tsp. soy sauce Cut chicken into bite size pieces. Mix egg white, corn starch, pepper and soy sauce in a glass bowl. Add chicken pieces mixing to coat well. Cover and refrigerate 30 minutes. Vegetables: Medium dried hot Thai peppers (use as many as you like-I use about 8) 1 large green pepper cut into bite size squares (leave them out if you don't like peppers) 1 med.-large onion cut into bite size pieces (if you leave out the green peppers, maybe you might add a little more onion) 2 stalks of celery cut into bite size pieces on the diagonal 1 can water chestnuts, drained Set aside prepared vegetables Sauce: 4 Tbsp soy sauce 2 Tbsp dry sherry 2 Tbsp rice wine vinegar 2 Tbsp sugar 2 tsp. sesame oil 2-3 Tbsp Hoisin sauce 2-3 Tbsp Oyster sauce Mix all sauce ingredients in a glass bowl and set aside. 1 Tbsp peanut oil 1/2 cup unsalted dried peanuts (such as Planter's) In a wok or large frying pan, stir fry the red peppers in the 1 Tbsp peanut oil over med.-high heat until the peppers are almost golden brown. Add chicken mixture and stir-fry until the chicken is almost cooked through-add the vegetables and stir-fry a couple of minutes. Add the sauce mixture and heat for a minute or so. Serve over rice and sprinkle peanuts over each serving. Jan -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Gregg Newsgroups: rec.food.recipes Subject: Chicken a la King Followup-To: rec.food.cooking Date: 6 Oct 1999 05:48:14 -0600 Organization: erols.com Lines: 27 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <37F7D86B.35D9@erols.com> Reply-To: devon24@erols.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36268 Chicken a la King 1 can (10 3/ 4 ounces) cream of chicken soup, undiluted 1/ 4 cup of milk 1 cup of chopped cooked chicken (may substitute canned chicken or frozen, cooked chicken strips) 1/ 4 cup frozen peas 1 jar (2 ounces) of diced pimento, drained 1 can (4 ounces) whole mushrooms, drained 1/ 2 teaspoon of salt 1/ 8 teaspoon of pepper Chow mein noodles, hot cooked rice or toast Combine all ingredients except the noodles in a heavy saucepan; cook over low heat for 10 minutes, stirring often. Serve over noodles, rice or toast. Makes two servings. Nutritional data per serving: Calories, 353: protein 30 grams, carbohydrates, 27 grams; fat, 14 grams; cholesterol 79 milligrams; sodium, 1,985 milligrams. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!howland.erols.net!newsfeed.direct.ca!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "tranch" Newsgroups: rec.food.recipes Subject: Greek Chicken and Rice Followup-To: rec.food.cooking Date: 6 Oct 1999 06:23:00 -0600 Organization: ibm.net Lines: 36 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <01bf0ea9$e68067e0$a5796520@Default> Reply-To: "tranch" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36275 * Exported from MasterCook * Kottopoula Me Pilafi - Chicken and Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Main Dish Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken parts 1/2 cup Butter 2 tablespoons oregano 2 tablespoons lemon juice 1 medium Onion -- chopped 1 1/2 pounds Tomatoes -- peeled and chopped 3 cups long-grain white rice 6 cups chicken stock In a large saucepan melt butter over medium heat and add chicken. Brown on all sides then remove from pan and set aside. Add onion and tomato and saute until onion turns translucent. Stir in oregano and lemon juice. Add rice and stir well to combine and coat all grains of rice. Add chicken stock, stir and return chicken to pot. Bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. Cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Chicken Parmesan Express Followup-To: rec.food.cooking Date: 6 Oct 1999 06:27:23 -0600 Organization: sprynet.com Lines: 35 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <002f01bf0eb3$af8c3700$98298ad1@home07> Reply-To: "Johnson" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36277 Chicken Parmesan Express 1 (12 oz ) package angel hair 4 skinned and boned chicken breast halves 1 large egg, lightly beaten 1/2 cup Italian seasoned breadcrumbs 3 tablespoons butter or margarine 1 (14 oz) jar spaghetti sauce 1/2 cup shredded mozzarella cheese 1 tablespoon Parmesan cheese for sprinkling 1/4 cup chopped fresh parsley or basil sprigs Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin. Dip chicken in the egg and coat with breadcrumbs. Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains. While chicken is cooking, bring water to a boil for pasta. When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly. Cook pasta according to package directions. Place the angel hair on a serving platter, top with the chicken breasts. Pour the sauce over chicken and sprinkle with the cheeses. Garnish with the parsley or basil. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Italian Chicken Breasts Followup-To: rec.food.cooking Date: 6 Oct 1999 06:32:10 -0600 Organization: sprynet.com Lines: 34 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <003201bf0eb3$b25df4a0$98298ad1@home07> Reply-To: "Johnson" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36278 Italian Chicken Breasts 1/2 cup (2 oz.) KRAFT 100% Grated Parmesan Cheese 1/4 cup dry bread crumbs 1 tsp. dried oregano leaves 1 tsp. parsley flakes 1/4 tsp. paprika 1/4 tsp. salt 1/4 tsp. ground black pepper 6 boneless, skinless chicken breast halves (about 2 lb.) 2 Tbsp. butter , melted HEAT oven to 400 Degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray. MIX cheese, crumbs and seasonings. Dip chicken in butter; coat with crumb mixture. Place in prepared pan. BAKE 20 to 25 minutes or until cooked through. Nutrition Info (per Serving) Calories: 270; Total Fat: 11g; Cholesterol: 105mg; Sodium: 380mg; Carbohydrate: 4g; Dietary Fiber: 0g; Protein: 39g; A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!news.maxwell.syr.edu!newsfeed.icl.net!feed.newsfeeds.com!newsfeeds.com!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Johnson" Newsgroups: rec.food.recipes Subject: Crispy Chicken Followup-To: rec.food.cooking Date: 6 Oct 1999 06:30:55 -0600 Organization: sprynet.com Lines: 24 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <003101bf0eb3$b1948a20$98298ad1@home07> Reply-To: "Johnson" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:36282 Crispy Chicken 1 1/2 cups Rice Krispies (coarsely crushed) 2 Tbls. flour 1/2 tsp. seasoned salt 1/4 tsp. garlic powder 1/4 cup butter, melted Dip 4 boneless chicken breasts in butter then roll in rest of ingredients. Drizzle with remaining butter. Bake uncovered 30-35 minutes at 375 degrees. Can prepare earlier in day and refrigerate until ready to cook. A family oriented website http://home.sprynet.com/~jmjohnsn Seasonal Page Topic - Fall Foliage -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.