The Melting Pot 2.0/The Melting Pot 2.0.iso/rdytrd/chicken.txt

Text File | 1992-08-08 | 24KB | 520 lines

----- Recipe in Meal-Master v6.2 Importable Format

     Title: Buffalo Chicken Wings
Categories: Poultry Snacks
  Servings: 4

  2 1/2 lb Chicken wings
    1/4 c  Butter
      3 ts Durkees hot sauce
      1 ts Vinegar; optional
      1 x  Vegetable oil

  Fat grams    per serving:              Approx. Cook Time: :20
     Chill celery and Blue Cheese dressing if you are preparing them
  with wings.    Preheat oven brioler or BBQ. Trim off wing tips.
  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              from
  The Complete Book of Chicken Wings
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Cashew Chicken Chop Suey
Categories: Poultry Microwave Chinese
  Servings: 4

      2 ea Chicken breasts;boneless, c
    1/2 c  Celery; thin sliced
      1 ea Onion; small, thinly sliced
      3 ts Soya sauce
      1 ts Ginger; fresh minced
    1/8 ts Pepper
      3 ts Cornstarch
    1/4 c  Water
      1 c  Chicken broth
  1 1/2 c  Bean sprouts; fresh
      1 c  Water chestnuts; 8 oz, drai
      1 c  Bamboo shoots; drained
      1 c  Mushrooms; fresh sliced
    1/2 c  Cashews

  Fat grams    per serving:              Approx. Cook Time: :25
     Combine chicken, celery, onion, soy sauce, ginger and pepper in 2
  qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8
  minutes or till vegetables are tender and chicken is no longer pink,
  stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add
  to casserole dish. Stir in remaining ingredients (except cashews). To
  thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till
  mixture is thickened and translucent, stirring 2 or 3 times. Serve
  over hot cooked rice. Sprinkle with cashews.   from my microwave
  cooking class.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chicken and Apple Saute
Categories: Poultry Apples
  Servings: 4

      4 ts Oil; vegetable
      2 ea Apples; tart thin sliced, u
      1 ea Onion; sliced
    1/2 ts Thyme; dried
      4 ea Chicken breasts; boneless s
      1 c  Apple juice
      1 ts Vinegar; cider
      1 ts Cornstarch
      1 x  Salt & pepper

  Fat grams    per serving:              Approx. Cook Time: :20
     In heavy skillet, heat 2 tsp oil over med-high heat, cook apples,
  onion and thyme for about 4 minutes or just till tender-crisp. Remove
  to bowl and set aside.    Heat remaining oil in skillet, cook chicken,
  turning once  for 2 to 3 minutes or till golden brown. Reduce heat to
  medium low. Set 1 tbsp apple juice aside, pour remaining apple in
  skillet along with vinegar. Cover and simmer 6-8 minutes or till
  chicken is no longer pink inside. With slotted spoon, remove chicken
  to platter, keep warm.    Combine cornstarch with reserved apple
  juice; stir into skillet and cook over high heat, scraping up any
  browned bits for 2 minutes or till thickened. Return apple mixture to
  pan and heat through, season with salt and pepper. Spoon around cooked
  chicken.    from Canadian Living cooking collection
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chicken Cordon Bleu
Categories: Poultry Company Untested
  Servings: 6

      6 ea Chicken breasts
      6 ea Swiss cheese slices
      6 ea Ham slices
      3 T  Flour
      1 ts Paprika
      6 T  Butter
    1/2 c  Wine; white dry
      1 ts Chicken bouillon
      1 T  Cornstarch
      1 c  Whipping cream

  Fat grams    per serving:              Approx. Cook Time: :35
  Pound chicken breasts if they're too thick.  Place a cheese and ham
  slice on each breast within 1/2 in. of edge.  Fold edges of chicken
  over filling and secure with tooth picks.  Mix flour and paprika and
  coat chicken. Heat butter in skillet and cook chicken until browned on
  all sides.  Add wine and bouillon. Reduce heat to low, cover and
  simmer 30 minutes. Remove tooth picks and transfer breasts to warm
  platter.  Blend cornstarch with cream and whisk slowly into skillet.
  Cook, stirring until thickened and pour over chicken.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chicken Milanese
Categories: Poultry Untested
  Servings: 4

      4 ea Chicken breast halves; skin
    3/4 c  Parmesan; grated
      2 T  Parmesan; freshly grated
    3/4 c  Breadcrumbs; fresh white
      1 T  Parsley; minced fresh
      1 ea Egg
    1/2 c  Milk
      2 c  Oil; olive
      2 T  Butter; unsalted
      2 T  Lemon juice; fresh
      1 ea Lemon; quartered
      1 x  Parsley springs; fresh

  Flatten chicken breasts between sheets of waxed paper to thickness of
  3/8 inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs,
  minced parsley, salt and pepper in large bowl.  Whisk egg with milk in
  medium bowl to blend.  Dip chicken into egg, then into breadcrumb
  mixture, coating completely and pressing to adhere.  Shake off excess
  breadcrumbs.  Heat oil in heavy large deep skillet to 375 degrees. Add
  chicken and cook until golden brown and cooked through, about 4
  minutes per side. Using tongs, transfer to paper towels and drain.
  Transfer chicken to platter. Melt butter in small saucepan. Mix in
  lemon juice and pour over chicken.  Garnish with lemon wedges and
  parsley sprigs. *** My notes:  I found that 3/4 cup each parmesan and
  breadcrumbs makes too much coating for 4 chicken breasts, so I reduced
  the amounts to 1/2 cup each- which is still about enough for 6
  breasts. I use Bertolli Extra Light olive oil for frying, and just
  enough to cover the bottom of the skillet.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chicken Pie with Biscuit Crust
Categories: Chicken Entree American
  Servings: 4

      1 x  Filling:
      4 c  Chicken broth
      3 ea Carrots, in 1/4-inch slices
    3/4 lb Red potatoes, in 1/2-inch di
      2 ea Celery, in 1/2-inch slices
  2 1/2 c  Cooked chicken, cubed
      1 ea Onion, chopped
      6 T  Unsalted butter
      6 T  Flour
    1/4 ts Thyme
    1/4 ts Nutmeg
    1/2 c  Fresh parsley, minced
      1 x  Biscuit crust:
  1 1/3 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 T  Unsalted butter, cut into bi
      2 T  Shortening, cut into bits
    1/3 c  Cheddar cheese, grated
      1 ea Lg Egg
    1/3 c  Buttermilk
      1 x  Egg wash:
      1 ea Lg Egg yolk
      1 T  Milk

  In a saucepan bring broth to a boil.  Add carrots, potatoes, and
  celery, and simmer for 10-15 minutes, or until veggies are tender.
  Transfer veggies to a bowl, reserving the broth, and add the chicken
  to the bowl.  In another saucepan, cook the onion in the butter over
  mod-low heat, stirring, until it is softened. Add flour and cook the
  roux, stirring, for 3 minutes.  Add 3 cups of broth in a stream,
  whisking.  Bring mixture to a boil, whisking.  Add the thyme and
  simmer the sauce, stirring occasionally, for 5 minutes. Stir in
  nutmeg, parsley, and salt and pepper to taste.  Pour the sauce over
  the chicken and veggies.  Stir the mixture gently, until it is just
  combined.  Transfer the mixture to a 2-qt. baking dish. Into a bowl,
  sift together the flour, baking powder, baking soda, and salt.  Add
  the butter and shortening and blend the mixture until it resembles
  meal. Add the cheese and toss.  Break egg into a measuring cup and add
  buttermilk to it so that the total volume is 1/2 cup. Beat with a
  fork.  Add to the flour mixture, stirring until the mixture just forms
  dough.  Gather dough into a ball and, on a floured surface, pat it out
  1/2-inch thick.  Cut as many rounds as possible using a 2-inch fluted
  biscuit cutter, dipped in flour.  Gather the scraps and pat and cut
  again. Arrange the rounds on the chicken mixture.  Beat the egg yolk
  with the milk and brush the tops of the biscuits with the wash. Prick
  biscuits with a fork. Bake in the middle of a preheated 450f oven for
  15-25 minutes, or until biscuits are puffed and golden, and the
  filling is bubbling. a 1985 Gourmet Mag. favorite
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Chicken Tacos
Categories: Mexican Untested Poultry
  Servings: 6

    1/4 c  Green onion; chopped
      1 T  Butter
      2 c  Chicken; cooked and shredde
      8 oz Green chili salsa
      1 pk Taco shells
      1 c  Grated cheddar cheese
      1 ea Lettuce; chopped
      1 ea Tomato; chopped
      1 ea Sour cream
      1 ea Guacamole

  Saute the onion in the butter until transparent. Add the chicken,
  green chili salsa or taco sauce and salt to taste. Heat to boiling.
  Prepare shells according to package directions. Put two tablespoons of
  the chicken mixture and one tablespoon of grated cheese in each shell.
  Serve with option of lettuce, tomato, sour cream or guacamole and
  extra chili sauce as desired.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Soups Scottish Untested
  Servings: 7

  2 1/2 lb Chicken; fryer, cut up
      4 c  Water
      1 ea Carrot; sliced
      1 ea Celery;  sliced stalk
    1/2 c  Barley
      2 ts Chicken bouillon
      2 ts Salt
    1/4 ts Pepper
      1 ea Bay leaf
  1 1/2 c  Leeks; sliced with tops

  Heat all ingredients except leeks to boiling in Dutch oven.  Reduce
  heat. Cover and simmer 30 minutes.  Add leeks.  Heat to boiling;
  reduce heat. Cover and simmer until thickest pieces of chicken are
  done, about 15 minutes.  Remove chicken from broth and cool slightly.
  Remove chicken from bones and skin;  cut chicken into 1 inch pieces.
  Skim fat from both.  Remove bay leaf.  Add chicken to broth.  Heat
  until hot, about 5 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Country Captain Chicken
Categories: Poultry Main dish Untested
  Servings: 6

      4 T  Butter
      1 ea Onion; finely chopped
    1/2 ea Green pepper; finely choppe
      2 ea Garlic cloves finely chopped
      2 T  Oil; vegetable
    1/2 c  Flour
  1 1/2 ts Salt
      1 ts Pepper
      3 lb Chicken; cut in serving siz
      1 c  Tomatoes; plum
      2 c  Chicken stock
      2 T  Curry powder
    1/4 c  Coconut;dried shredded
    1/4 c  Raisins; sultana
      1 ea Salt and pepper to taste
      1 ea Almonds; slivered
      1 ea Parsley; chopped

  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5
  minutes.  Transfer to saucepan.  Add oil to skillet.  Combine flour,
  salt and pepper in bowl.  Roll chicken in flour mixture, cook in hot
  oil until nicely browned.  Drain off any excess oil.  Add tomatoes,
  their liquid, stock and curry powder to sauce with cooked vegetables.
  Bring to boil over medium heat.  Pour over chicken and simmer for 15
  minutes.  Stir in coconut and raisins; simmer for 5 minutes longer.
  Test chicken for doneness, check seasoning.  Arrange chicken in
  serving bowl.  Garnish with almonds and parsley.  Serve with boiled
  rice.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Crispy Mustard Chicken
Categories: Low-cal Chicken Untested
  Servings: 4

      2 T  Mayonnaise; diet
      2 T  Mustard; prepared
    1/4 c  Wheat germ
    1/3 c  Bread crumbs; dry
    1/2 ts Thyme; ground
    1/4 ts Salt
      4 ea Chicken breast halves

  Calories     per serving: 206
  Fat grams    per serving: 5.2          Approx. Cook Time: 1:00
  Cholesterol  per serving: 10
  * 4 oz each, skinned and boned  Combine mayonnaise and mustard in a
  small bowl; stir well. Combine wheat germ and other ingredients except
  chicken in in a shallow bowl. Brush each chicken breast with mustard
  mixture, then dredge in breadcrumb mixture.  Place chicken in a
  10x6x2" baking dish that has been coated with Pam. Cover and bake at
  350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or
  until chicken is tender. PER SERVING: 206 calories, 29.9 g protein,
  5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg
  sodium, 38 mg calcium.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Howtowdie (Scottish Roast Chicken)
Categories: Poultry Scottish Untested
  Servings: 6

      3 lb Chicken; boiler or fryer
      6 ea Onions
    1/4 c  Margarine or butter; melted
      1 x  Oat stuffing:
      1 ea Onion; finely chopped large
    1/4 c  Margarine
      1 c  Oats; rolled regular
      1 ts Salt
    1/2 ts Coriander; ground
    1/2 ts Pepper
    1/8 ts Nutmeg

    Fill wishbone area of chicken with stuffing. Fasten neck skin to
  back with skewer.  Fold wings across back with tips touching.  Fill
  body cavity lightly.  (Do not overstuff)  The stuffing will expand
  while cooking.  Place chicken, breast side up, in shallow roasting
  pan.  Cut onions in half and arrange around the chicken.  Brush
  chicken and onions with margarine.  Roast uncovered in 375 F oven,
  brushing chicken and onions several times with remaining margarine
  until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
  Cook and stir onion in margarine in 10 inch skillet over medium heat
  unitl light brown.  Stir in remaining ingredients.  Cook and stir
  until oats are golden brown and crip, about 3 to 4 minutes.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Jerk Chicken
Categories: Poultry Jamaican Untested
  Servings: 4

      1 T  Allspice; ground
      1 T  Thyme; dried
  1 1/2 ts Cayenne pepper
  1 1/2 ts Pepper; black
  1 1/2 ts Sage; ground
    3/4 ts Nutmeg
    3/4 ts Cinnamon
      2 T  Salt
      2 T  Garlic powder
      1 T  Sugar
    1/4 c  Soya sauce
    3/4 c  Vinegar
    1/2 c  Orange juice
    1/4 c  Oil; olive
      1 c  Onion; minced
      3 ea Onions; green
      4 ea Chicken breasts; halves

  In large glass or ceramic bowl combine allspice, thyme, cayenne
  pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and
  sugar. Slowly whisk in soy sauce, vinegar, orange juice.  In slow
  stream whisk in olive oil.  Add onion and green onion.  Combine well.
  Add chicken and allow to marinate 1 hour at room temperature or over
  night, covered in refrigerator.  If using outdoor grill toss 1 or 2
  bay leaves on coals. Grill chicken 6 min. each side.  Chicken may also
  be broiled indoors 5-6 min. each side.  Either way, brush well with
  marinate while cooking.  For hotter flavour, double amounts of first 7
  ingredients.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Lemon Butter Glazed Chicken
Categories: Gail Poultry Untested
  Servings: 4

      4 ea Chicken breast, boneless, sk
      3 ts Butter
      3 ts Water
      1 ts Lemon juice
  1 1/2 ts Chicken bouillon mix
      1 x  Chopped parsley
      1 x  Lemon slices

  Coat chicken in a small amount of flour, shake to remove excess. Melt
  butter in a non-stick frypan.  Add chicken breasts and saute each side
  until lightly browned.  Add water, lemon juice and chicken bouillon
  mix to pan; stir until dissolved.  Bring to a boil.  Cover and simmer
  5 to 7 min.  Remove chicken from pan; keep warm.  Cook and stir pan
  juices over high heat until thickened and syrupy, 1 or 2 min.  Pour
  glaze over chicken, sprinkle with parsley and garnish with lemon
  slices.

-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Lemon Chicken
Categories: Poultry Anne
  Servings: 4

      3 lb Chicken pieces
    3/4 c  Lemon juice
      1 x  Flour for dredging
    1/2 ts Salt
      1 x  Pepper
    1/4 c  Vegetable oil
      1 ts Lemon juice
      1 ea Lemon; sliced thin
      3 ts Brown sugar
    1/2 c  Chicken stock

      Combine chicken and lemon juice. Marinate at least 6 hours or
  overnight, turning occaisionally. Remove chicken, discard marinade,
  reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour
  (this step may be skipped). Heat oil in large skillet over medium-high
  heat, fry in several batches. Transfer to casserole large enough to
  hold chicken in single layer. Combine peel and brown sugar in bowl,
  sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate,
  pour around chicken. Bake at 350F 35-40 minutes.     Serve 4 (generous
  portions) or 6.     Good served hot, even better served cold. Great
  for picnics.
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Mushroom and Chicken Fajitas
Categories: Main dish Untested
  Servings: 8

      2 qt Red, green, and yellow peppe
      8 ea Onion, red, thinly sliced
     24 ts Vegetable oil
     32 c  Mushrooms, sliced
      8 lb Chicken breasts, cut in stri
  1 1/3 T  Chilli and cumin
     64 ea Tortillas heated
      1 x  Cheese, grated

  Saute peppers and onion in 1 tsp of the oil 3 minutes.  Add Mushrooms;
  cook 5 mintues, stiring; set aside.  Add remaining oil.  Dust chicken
  with seasonings; saute stirring 6 minutes, or until no longer pink.
  Toss with vegetables.  Place in centre of tortillas; roll up. Spinkle
  with cheese.


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----- Recipe in Meal-Master v6.2 Importable Format

     Title: Parmesan Chicken Fingers with Lemon
Categories: Poultry Kids Fast
  Servings: 4

      4 ea Chicken breasts; skinned an
      2 ea Eggs; lightly beaten
  1 1/2 c  Bread crumbs; dry
    2/3 ea Parmesan; grated
    1/2 c  Butter
      1 x  Lemon wedges (optional)

    Cut chicken breasts into strips  about 4" long and 1/2" wide. Dip
  each strip into beaten eggs, then into mixture of bread crumbs. In
  large skillet, melt half of butter and cook chicken in single layer
  till crisp, about 3 minutes each side, adding more butter as
  necessary. Drain on paper towels and serve with lemon wedges, if
  desired.           from The Canadian Living Cookbook
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Peanut Butter Chicken Wings
Categories: Poultry Kids
  Servings: 4

  2 1/2 lb Chicken wings; trimmed
      2 ts Curry powder
    1/2 ts Black pepper
      2 T  Ginger; fresh minced
      3 ea Garlic cloves; minced
    1/2 ts Durkees hot sauce
    1/4 c  Peanut butter
    1/2 ts Salt
      4 T  Lemon juice
      3 T  Soy sauce

     Mix marinade ingredients in large bowl. Add wings, stir and
  marinade for 2 hours at room temperature. Drain and reserve marinade.
  Preheat oven boiler. Place on broiling rack and broil 15-20 minutes or
  till browned. Turn after 10 minutes and baste with marinate (or grill
  on BBQ).
-----
----- Recipe in Meal-Master v6.2 Importable Format

     Title: Thai Chicken
Categories: Poultry Thai Untested
  Servings: 1

      4 ea Chicken parts
      2 ts Chili paste
    3/4 c  Peanut butter : chunky
      2 ts Honey
      1 ts Sesame oil
      4 ea Scallions; chopped
      1 ts Ginger ; fresh minced
    1/8 c  Oil
    1/8 c  Water; warm

  Mix all ingredients except chicken.  Alternate adding oil and water to
  finish.  Brown chicken in skillet; place in baking pan, coat with
  sauce and bake 30 minutes or till done at 350 degrees. Source:  Fido
  Cooking Echo Shared by:  Sue Bryant via R-Cuisine conference
-----