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1
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| yield: | 4 Servings |
| directions: | Directions; Place 4 chicken breast in electric skillet, lightly brown turning once. Mix all spices (except hot sauce) together sprinkle over chicken breast. Add hot sauce to tomato soup along with 1/2 can of water. Pour tomato soup mixture over chicken, add olives and cook 1/2 hr or until chicken is done. Serve with side dish of rice and vegetable
submitted by marina source a fav. of Joanne Worley and made on t.v. show by her.
Posted to MM-Recipes Digest V3 #272
Date: Fri, 4 Oct 1996 18:28:43 +0000
From: Marina <thecollector[at]worldnet.att.net> |
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1
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| yield: | 1 Servings |
| directions: | Date: Fri, 14 Jun 1996 11:44:22 -0500
From: TeAntae Turner <tturner[at]GRAPHSOFT.COM>
Source: The Disney Institute, From Culinary Techniques: Herbs
Liberally apply herb blend to both sides of the chicken breast. Squeeze a few drops of lemon juice onto each side of the chicken breast. Spray a saute pan with vegetable oil and place over moderate heat until hot. Place chicken breast in the hot pan and cook until golden brown. Once brown, turn chicken over, and continue cooking until internal temperature reaches 160'F. Serve with Shallot Glaze.
Shallot Glaze: Add chopped shallots to pan with chicken. Cook shallots until transparent. Add white wine to deglaze pan. Reduce wine until almost no product remains in the pan. Add 2-3 ounces chicken stock or broth and reduce to desired consistency. Remove chicken breast from pan and place on plate. Pour shallot glaze over chicken breast.
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 1 Servings |
| directions: | Mix the last four ingredients together, and smear liberally over the chicken breast. Allow the chicken to sit in the mixture for about an hour if possible.
Preheat the grill on medium-high for about 10 minutes. Place chicken breast, skin side down on grill. Cook until chicken is about half done (maybe 6 minutes). Turn, and baste skin side of chicken with any marinade remaining in the pan. Continue cooking until chicken is done.
From: Kathy Pitts Date: 05 Feb 94
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip |
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1
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| yield: | 2 Servings |
| directions: | Mix the last four ingredients together, and smear liberally over the chicken breast. Allow the chicken to sit in the mixture for about an hour if possible.
Preheat the grill on medium-high for about 10 minutes. Place chicken breast, skin side down on grill. Cook until chicken is about half done (maybe 6 minutes). Turn, and baste skin side of chicken with any marinade remaining in the pan. Continue cooking until chicken is done.
From: Kathy Pitts Date: 05 Feb 94
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip |
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1
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| yield: | 2 servings |
| directions: | 1. Slice chicken breast lengthways, not quite all the way through.
2. Spread the pesto and cheese on one side of the breast _ fold breast over and wrap around two slices of Parma ham to secure.
3. Place the chicken breasts in an oven proof dish.
4. Salt & pepper the chicken, place lemon quarters around the chicken _ and finally drizzle some wine over them
5. Place them in the oven at 150 degrees Celsius for 30-40 mins.
6. Serve with new potatoes and mange tout |
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1
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| yield: | 1 servings |
| directions: | Mix all the cheese, Parma ham, basil and seasoning together. Divide the mixture into two.
Lay the chicken breast out flat, and with a small sharp knife make a slit at one end of the breast, using your fingers push down to the other end of the breast. You must work gently and carefully so as not to brake the skin.
Take one batch of stuffing and push it through the pocket in the breast. Repeat with the other breast. Rub the skin with olive oil, sea salt and ground black pepper.
Wrap each breast in two slices of Parma ham. Heat a griddle pan and brown the chicken on both sides.
Place on a baking tray in a pre-heated oven, 180øC/350øF/gas mark 4 for 20-25 minutes. |
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1
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| yield: | 1 Servings |
| directions: | Pound out chicken breasts between two sheets of wax paper until thinned. Put a tbs of cheese in center each chicken breast & roll up & secure with a toothpick. Roll the chicken breast in butter, then in bread crumbs. Place in a microwave dish & cook on high for 6 to 9 min.
~- |
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1
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| yield: | 1 servings |
| directions: | Juice the carrots, celery and giner and then place in the fridge to chill. When you are ready to drink simply add a dash of chilli sauce and a squeeze of lemon juice.
Per serving: 272 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g Protein; 71g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates |
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1
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| yield: | 6 Servings |
| directions: | In pitcher stir together the orange juice, pineapple juice, and lemon juice. Fill tall glasses with ice, drizzle a little grenadine into each glass, and pour orange juice mixture. S: Best of Gourmet III Posted to MM-Recipes Digest V3 #196
Date: Fri, 12 Jul 1996 19:31:30 -0400
From: Dan Schamber <dansch[at]haven.ios.com> |
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1
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| yield: | 1 Batch |
| directions: | Peel pineapple and remove the core. Cut into serving portions. Tack a nail-shaped clove into each piece of pineapple. Place in an earthen pot.
Meanwhile, in a saucepan, bring to a slow boil a mixture of vinegar, sugar and 2/3 cup water. Simmer for 10 minutes.
Pour this liquid over the pineapple. Cool. Cover and pickle for at least 6 hours. Serve.
TNT'd by Imran C. Source: Cook Indonesian by A. Brackman Posted to EAT-L Digest 17 Jan 97 by "Imran C." <imranc[at]ONTHENET.COM.AU> on Jan 20, 1997. |
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1
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| yield: | 6 Servings |
| directions: | 1. Blanch and toast walnuts.
2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, salt and egg white. Add to chicken and toss to coat.
3. Dice green and red peppers. Mince garlic and ginger root. Meanwhile heat oil.
4. Add chicken cubes to oil and deep-fry until golden. Drain on paper toweling.
5. Heat second quantity of oil. Add garlic and ginger; stir-fry a few times. Add peppers and stir-fry to soften (about 2 minutes). Then remove from pan.
6. Heat remaining oil. Add soybean paste and stir in 2 to 3 minutes over medium heat. Then stir in sugar until it dissolves.
7. Add deep-fried chicken cubes and sherry. Stir-fry quickly to coat chicken with soybean paste. (If sauce is too thick, thin with 1/4 cup of stock.)
8. Return pepper mixture; add walnuts and stir in only to heat through. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |
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1
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| yield: | 6 Servings |
| directions: | Beat sugar and salt into eggs. Add whole milk and evaporated milk, melted butter and corn cut from the cob and cob scraped with back of knife. Pour into 2 quart greased casserole and bake one hour at 350 degrees or until set. Stir twice during baking.
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A03 FAMILY REUNION
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #820 by Holly Butman <butma001[at]acpub.duke.edu> on Sep 29, 1997 |
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1
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| yield: | 4 Servings |
| directions: | Melt 1/3 cup butter in saucepan and add onion. Cook until transparent. Add flour and blend until smooth. Add milk, salt, and red pepper. Stir and cook until mixture is thick and smooth. Stir in cheese, eggs, and 1 tablespoon butter. Continue to cook, stirring until mixture almost reaches boiling. Remove sauce from heat.
Fry bacon slices until crisp.
To Assemble hot browns: Toast 8 slices of wheat bread. Cut 4 in half diagonally. On 4 oven proof plates, place cut toast with points turned outward, with one whole slice in the middle. Then layer chicken, sauce, and bacon. Sprinkle generously with Parmesan and paprika. Broil 2 to 3 minutes.
More than special - a Kentucky tradition. Hint: Turkey may be substituted for chicken. Source: To Market To Market, Southern Living Hall of Fame, The Junior League of Owensboro, Kentucky, Inc
Variations:
For a richer sauce use 2 cups milk and 1 cup cream flavoured with 1/8 ts Grated nutmeg
Karen Deck kdeck[at]epaus.island.net rec.food.recipes
For a richer sauce, add an egg at the end. Do not allow sauce to boil.
Source: Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95) Posted by: Sue Woodward
Top turkey with sliced tomatoes and use 1/2 c Swiss cheese, grated instead of Parmesan. Bake sandwiches at 400 degrees for 10 minutes rather than broil.
Recipe by: Beaumont Inn
Note: This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added.
Bill Webster
Add 1 tb Dry sherry and a 2-ounce jar diced pimento, drained to the cheese sauce.
Cooking Light Magazine
Thinly slice 1/4 lb mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated. Season mushrooms with salt.
After broiling, top each sandwich with bacon and mushrooms.
Cooking Live Show #CL9047 Posted by: Dave Drum
Add 1 ts Prepared mustard and 1 ts Worcestershire sauce to the cheese sauce to give it some zip.
Southern Living Cookbooks - Meats (1960s)
Posted to CHILE-HEADS DIGEST by Jim.Weller[at]salata.com (Jim Weller) on 99 |
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1
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| yield: | 1 servings |
| directions: | THIS SMOKEY SWEET PASTE CAN ENHANCE BETTER CUTS OF PORK AND BEEF
MAKES ABOUT 1 1/4 CUPS
COMBINE THE PASTE INGREDIENTS IN A FOOD PROCESSOR OR BLENDER AND PROCESS UNTIL THE ONION IS FINELY CHOPPED AND A THICK PUREE FORMS. REFRIGERATE THE PASTE, COVERED, FOR UP TO 2 WEEKS.
VARIATION: SUBSTITUTE BEER OR TEQUILA FOR THE BOURBON AND MATCH THE PASTE WITH CHICKEN OR GAME BIRDS.
Posted to bbq-digest by LTag106981[at]aol.com on Jun 19, 1999, converted by MM_Buster v2.0l. |
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1
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| yield: | 1 Servings |
| directions: | Mix together flour and sugar; add eggs and melted margarine. Add walnuts, chocolate chips, then finally fold in vanilla. Pour into unbaked pie shell. Bake at 350F for 30-40 min.
Source: News-Enterprise, Elizabethtown, Ky. 11-13-97 posted to recipelu 1-23-98 Contributor: Sarah Gruenwald sitm[at]ekx.infi.net
Posted to recipelu-digest Volume 01 Number 576 by P&S Gruenwald <sitm[at]ne.infi.net> on Jan 22, 1998 |
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1
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| yield: | 1 Servings |
| directions: | Combine all ingredients in a saucepan. Cook over medium heat 20 minutes. Use to baste chicken or ribs.
Makes 3 cups Scanned & Proofed by Gene Johnston (ejohnston[at]mailexcite.com)
Recipe by: Meco Barbecue & Smoker Cookbook
Posted to MC-Recipe Digest V1 #893 by "Eugene Johnston" <ejohnston[at]mailexcite.com> on Nov 09, 1997 |
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