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Easter
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| Name |
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| Description |
Baked Chicken |
| Ingredients |
Chicken parts - breasts, legs, thighs
1 can cream of chicken soup
Garlic powder, salt, pepper, paprika
Fresh chopped parsley
|
| Instructions |
Lightly grease 9 x 13 pyrex baking pan. Arrange chicken pieces - with or without skin - in pan. Sprinkle with salt, pepper and lots of garlic powder. Spread cream of chicken soup (undiluted) thoroughly over each piece. Sprinkle lots of paprika and fresh chopped parsley on top. Cover with foil.
Bake at 325 - 350 degrees for 2 hours (or longer). Uncover, pour off and save most of liquid and keep warm. Return to oven for 15 minutes to brown slightly. Remove, pour remaining liquid over top and serve.
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| Name |
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| Description |
Baked Chicken |
| Ingredients |
This recipe is from a friend of mine. I have made it often because it is very easy and delicious!
Chicken parts - breasts, legs, thighs
1 can cream of chicken soup ~ more as needed.
Garlic powder, salt, pepper, paprika
Fresh chopped parsley |
| Instructions |
Lightly grease 9 x 13 pyrex baking pan. Rinse chicken, cut off all fat and excess skin or remove skin if desired. Arrange chicken pieces in pan. Sprinkle with salt, pepper and lots of garlic powder. Spread cream of chicken soup (undiluted) thoroughly over each piece. Sprinkle lots of paprika and fresh chopped parsley on top. Cover with foil.
Bake at 325 - 350 degrees for 2 hours (or longer). Uncover, pour off and save most of liquid and keep warm. Return uncovered chicken to oven for 15 minutes to brown slightly. Remove, pour remaining liquid over top and serve. Garnish with sprigs of parsley |
| Name |
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| Description |
Chicken Cacciatora with Fusilli |
| Ingredients |
1/4 cup vegetable oil
3 1/2 pound chicken, cut into serving pieces
1 onion, chopped fine
1/2 pound mushrooms, sliced thin
1 garlic clove, minced
1( 28-ounce) can plum tomatoes including the juice
1/2 cup dry red wine
2 flat anchovy fillets, rinsed, patted dry, and mashed to a paste
1 teaspoon dried orégano, crumbled
1 pound fusilli (corkscrew-shaped pasta)
1/2 cup minced fresh parsley leaves if desired (flat leaf) |
| Instructions |
1.In a kettle heat the oil over medium high heat until it is hot and brown the chicken in batches, transferring it as it is browned to a bowl.
2.Pour off and discard all but about 3 tablespoons of the oil and cook the onion and the mushrooms over medium-low heat, stirring occasionally, until the onion is golden.
3.Add the garlic and cook the mixture, stirring, for 1 minute.
4.Add the tomatoes with the juice, the wine, the chicken with any juices that have accumulated in the bowl, the anchovy paste, and the orégano and simmer the mixture, covered, stirring occasionally and breaking up the tomatoes, for 30 to 35 minutes, or until the chicken is tender.
5.In kettle of boiling salted water cook the fusilli for 10 to 12 minutes, or until it is al dente, drain it well, and in a large bowl toss it with the chicken mixture. Sprinkle the chicken cacciatora with the parsley.
Serves 4.
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| Name |
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| Description |
Chicken Cordon Bleu Casserole |
| Ingredients |
Chicken Cordon Bleu Casserole
Recipe Submitted by Sherilynn G.
"This is my favorite recipe to make with leftover Easter ham. It is especially good if you still have relatives in the house as it looks nice and tastes really good."
1 egg
1/2 cup milk
2 pounds chicken tenders
Dried bread crumbs
8 ounces cubed Swiss cheese
8 ounces diced cooked ham
1 can (10oz) cream of chicken soup
1 cup milk
1 teaspoon onion powder
Salt
Pepper |
| Instructions |
Beat the egg and add the 1/2 cup milk. Dip the chicken in the egg mixture and then the bread crumbs. Fry until brown and crispy in hot oil. Place in baking dish and toss with cheese cubes and ham. Mix soup with 1 cup milk, onion powder, salt, and pepper and pour over casserole. Bake for 40 minutes at 350 degrees.
Makes 6 servings. |
| Name |
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| Description |
Dublin Sunday Corned Beef & Cabbage |
| Ingredients |
5 pound corned beef brisket
1 large onion stuck with 6 whole cloves
6 carrots, peeled and sliced
8 potatoes, peeled and cubed
1 teaspoon dried thyme
1 small bunch parsley
1 (2-pound) cabbage, cut in quarters and cored
Horseradish Sauce (recipe follows) |
| Instructions |
Put beef in a large pot and cover with cold water. Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.
Remove the thyme, parsley and onion. Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.
Horseradish Sauce
1/2 pint heavy cream
2 to 3 tablespoons prepared horseradish
Whip cream until it stand in peaks. Fold in horseradish.
Serves 8.
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| Name |
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| Description |
French Roast Chicken Provencale |
| Ingredients |
3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock |
| Instructions |
Preheat oven to 450*F (230*C).
Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.
Serves 4.
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| Name |
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| Description |
Garlic Marinated Steaks |
| Ingredients |
Garlic Marinated Steaks
Recipe Submitted by Vernalisa.
"This marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth."
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons garlic, minced
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) beef rib eye steaks |
| Instructions |
In a medium bowl, combine the vinegar, soy sauce, garlic, honey, oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish and pour the marinade over the steaks. Rub the liquid into the meat for optimum flavor. Cover and marinade in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium high to high heat and lightly oil grate. Grill steaks for 7 to 8 minutes per side, or until internal temperature reaches at least 145 degrees |
| Name |
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| Description |
Kentucky Fried Chicken |
| Ingredients |
If you are expert at frying, skip to the ingredients.
For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, and the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.
Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.
When you have the right temperature, add the pieces slowly, one by one, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
1 tablespoon curry powder
1/2 teaspoon ground allspice
OR
fines herbes mix:
1 tsp chopped tarragon
1 tsp chopped chervil
1 tsp chopped chives
1 tsp chopped parsley
(or any combination of the above, plus whatever else you fancy)
PLUS
1 - 2 cloves garlic, minced
1 tsp cayenne pepper (more or less to taste)
1 egg
1 cup flour
Salt and pepper to taste |
| Instructions |
Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).
IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).
ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.
WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.
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| Name |
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| Description |
Kung Pao Chicken |
| Ingredients |
2 boneless, skinless, chicken breast halves, cubed
1 egg white, lightly beaten
2 teaspoons cornstarch
2 tablespoons black bean sauce*
2 tablespoons water
1 garlic clove, finely minced
1 tablespoon hoisin sauce*
1 tablespoon rice vinegar
2 teaspoon Sherry
1 teaspoon sugar
3 tablespoons vegetable oil
1/2 cup raw unsalted peanuts
1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes)
Hot cooked rice (optional) |
| Instructions |
Combine chicken, egg white and cornstarch in small bowl.
Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.
*Available in Asian Specialty Markets.
Makes 2 servings.
|
| Name |
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| Description |
Simple because some days she needed a Quick dinner |
| Ingredients |
Clean and wash chicken.
Use what ever amount you want |
| Instructions |
Place in shallow baking dish. Season with salt and pepper. Brush with melted butter. Bake @ 350 degrees for 1 hour or more. Turn after 1/2 hour, butter other side and then pour more melted butter
From my Sister Diane Demory Marcella |
| Name |
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| Description |
Maryland Panfried Chicken |
| Ingredients |
1 frying chicken (3 to 4 pounds), cut into serving pieces
Marinade:
1 quart buttermilk
1 teaspoon salt
1 teaspoon Chesapeake seasoning
1/2 teaspoon cracked black pepper
1/2 teaspoon Tabasco sauce
3 cloves garlic, peeled and cut in half
Juice of 1 lemon
Coating:
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons Chesapeake seasoning
1 teaspoon freshly ground black pepper
1 teaspoon rubbed sage
1/2 teaspoon powdered thyme
1/2 teaspoon cayenne
Vegetable oil (and lard, optional, 3 parts oil to 1 part lard), for frying Cream Gravy (recipe follows), for accompaniment |
| Instructions |
Place the chicken pieces in a shallow dish. To prepare the marinade, pour the buttermilk in a bowl and add the Chesapeake seasoning, cracked black pepper, Tabasco, garlic, and lemon juice. Mix well and pour the mixture over the chicken to cover. Cover the dish and refrigerate overnight. For the coating, put the flour in a bowl and add the salt, Chesapeake seasoning, ground black pepper, sage, thyme, and cayenne. Mix together well and transfer to a strong paper bag or large, heavy-duty plastic bag. When ready to fry, remove the chicken from the buttermilk and wipe off the excess. Place the chicken in the bag of seasoned flour and shake to coat well.
Pour vegetable oil into a large cast-iron skillet to a depth of about 1 1/4 inches. Heat until very hot but not smoking. Add the chicken and brown on both sides, turning frequently. Do not crowd the pan. Reduce the heat to medium and cover the skillet. Cook the chicken, turning occasionally, for about 25 minutes. Remove the chicken with a slotted utensil to paper towels to drain. Reserve the cooking fat. Serve with Cream Gravy on the side.
Cream Gravy
Makes about 2 cups
Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
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| Name |
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| Description |
Norwegian Meatballs - Kjottkaker |
| Ingredients |
Meatballs:
4 slices white bread
3/4 cup hot skim milk
1 pound extra-lean ground beef
1/2 pound ground pork
2 eggs, beaten
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/8 teaspoon allspice
1/2 cup chopped onion
2 teaspoons salt
2 teaspoons vegetable oil
Gravy:
4 tablespoons butter
4 tablespoons all-purpose flour
2 teaspoons beef bouillon base
2 1/2 cups boiling water |
| Instructions |
1.In a large bowl, soak bread in hot milk until absorbed. Add all remaining meatball ingredients; mix well. Shape into 1-inch balls.
2.Brown meatballs in a large nonstick skillet; add a little oil if necessary to keep from sticking. Drain; place meatballs in large casserole dish.
3.Preheat oven to 350*F (175*C).
4.To make gravy, melt butter in a medium saucepan. Stir in flour. Mix bouillon into boiling water; add to flour mixture. Cook and stir until thickened. Pour over meatballs.
5.Bake for 30 minutes. Serve over hot cooked rice or noodles.
Makes 6 servings.
|
| Name |
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| Description |
Roast Chicken Provencale |
| Ingredients |
3 pound chicken
1 small onion
1 garlic clove
2 plum tomatoes
1/4 cup Kalamata olives
1/2 cup packed fresh basil leaves
1/2 cup dry white wine
3/4 cup veal stock |
| Instructions |
1.Preheat oven to 450*F (230*C).
2.Season chicken with salt and pepper. In an 8 to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes. Reduce temperature to 350*F (175*C). Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170*F (80*C), and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
3.While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
4.Pour off all but 2 teaspoons fat from skillet and sauté onion over medium-high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat.
5.Cut chicken into 4 serving pieces. Pour sauce over chicken and sprinkle with chopped basil.
Serves 4.
|
| Name |
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| Description |
Spanish Paella |
| Ingredients |
3 tablespoons olive oil
6 fresh hot Italian sausages
12 chicken thighs with skin and bones, excess fat trimmed
2 large onions, chopped
10 garlic cloves, chopped, plus 1 garlic clove, minced
1 1/2 cups tomatoes, chopped
2 bay leaves
4 medium zucchini, halved crosswise, then quartered lengthwise
3 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds uncooked large shrimp, peeled, deveined
1/8 plus 1/4 teaspoon saffron threads
2 1/2 cups arborio rice or medium-grain white rice
1 1/2 teaspoons salt
5 cups chicken broth
2 teaspoons paprika
Chopped fresh parsley
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| Instructions |
1.Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl.
2.Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages.
3.Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.
4.Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and 1/8 teaspoon of saffron in medium bowl.
5.Preheat oven to 375*F (190*C). Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil.
6.Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over.
7.Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture.
8.Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
9.Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.
Serves 10.
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| Name |
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| Description |
Sze Cheuen Jar Gai Fried Chicken Szechwan-Style |
| Ingredients |
1 pound chicken breasts
4 tablespoons cornstarch (cornflour)
1 teaspoon salt
1/2 teaspoon five spice powder
1/2 cup chicken stock or broth
2 teaspoons sugar
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
2 teaspoons Chinese wine or dry sherry
1/4 teaspoon five spice powder
1/4 teaspoon ground black pepper
2 teaspoons cornstarch (cornflour)
1 tablespoon cold water
1/2 cup vegetable oil for frying
15 dried red chilies, seeded
2 cloves garlic, finely minced
2 teaspoons finely chopped fresh ginger
4 green (spring) onions, chopped in 2-inch (5 cm) lengths
Cooked white rice for accompaniment |
| Instructions |
Bone chicken breasts and cut meat into bite-size pieces.
Mix together 4 tablespoons cornstarch, salt and 1/2 teaspoon five spice powder; toss chicken pieces in the mixture, then dust off excess cornstarch.
Mix stock, sugar, soy sauce, sesame oil, vinegar, wine, 1/4 teaspoon five spice powder and pepper together.
In another small bowl, mix together 2 teaspoons cornstarch with the cold water.
Heat oil in wok and when very hot add chicken pieces, a third at a time, and fry on high heat, tossing chicken to brown all over. As each batch is fried, drain on absorbent paper and let oil return to high heat before adding next batch.
When chicken has been fried, pour off all but 2 tablespoons of the oil. Add chilies, garlic and ginger; fry until garlic and ginger are golden and chilies turn dark. Add green onions and toss for a few seconds, then add stock mixture and bring to a boil.
Stir the cornflour/water mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add chicken and toss to heat through. Serve immediately with cooked white rice.
Makes 6 servings.
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