Cashew Chicken Recipe

Cashew Chicken Recipe
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very
Place on tray. Prepare vegetables,
slicing mushrooms, green part of
Mix soy sauce, cornstarch, sugar,
over moderate heat, add all the
toasting the nuts lightly. Remove
chicken quickly, turning often until
pea pods, mushrooms, and broth.
cover, add soy sauce mixture, bamboo
stirring constantly. Simmer uncovered
nuts and serve immediately.

Read more »

CHICKEN IN ORANGE SAUCE RECIPE

CHICKEN IN ORANGE SAUCE RECIPE

4 chicken breast halves
1/4 c. flour
Salt and pepper
4 tbsp. margarine
1 1/2 c. orange juice
Coat each half breast with seasoned flour.  Melt margarine in pan and saute each side
over medium heat until lightly browned.  Add orange juice and cover.  Cook about 15 to
20 minutes m ore on reduced heat until done.
Serve over rice, if desired, with the sauce.

Read more »

SICILIAN CHICKEN RECIPE

SICILIAN CHICKEN RECIPE
1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste
Heat oil in large nonstick skillet.  Add onions green pepper and mushrooms.  Cook until
slightly tender.  Add chicken.  Cook, turning chicken frequently until pinkness is gone.
Add remaining ingredients.
Cover and simmer for 5 to 10 minutes until heated through.  Serve over rice.

Read more »

SUNDAY FRIED CHICKEN RECIPE

SUNDAY FRIED CHICKEN RECIPE
1 whole chicken or any com bo of   chicken pieces

1 to 2 c. of flour for coating
Salt and pepper to taste
4 tbsp. butter
4 tbsp. Crisco
2 beaten eggs
Wash and dry chicken parts.  Combine salt, pepper, and flour and coat chicken.  Dip
each piece in egg mixture and brown each side in hot, melted shortening and butter.
Lower heat and cook for about 15 minutes more on each side.  Use heavy iron or
aluminum frypan if possible.
Rem ove from pan and drain on paper towels.  Pour all but 3 tablespoons of fat from pan
and return to heat.  Add 3 tablespoons flour to pan and stir with fat until lightly browned.
Add 2 cups of milk and some parsley or parsley flakes and cook on medium  heat until
thick.  Put in gravy boat and serve with the chicken that you have arranged on a platter .........

Read more »

SWEET n SOUR CHICKEN RECIPE

SWEET n SOUR CHICKEN RECIPE
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan.  Pour melted butter over chicken.
Sprinkle chicken with salt, pepper, ginger, diced celery.  Bake chicken at 325 degrees
for about 20 minutes.  Drain pineapple juice into cup.  Blend in brown sugar, water, soy
sauce, vinegar, cornstarch.  Pour mixture over chicken in pan.  Top with pineapple
chunks and pepper  ...................

Read more »

Chicken Dumpling Soup Recipe.....

Chicken Dumpling Soup Recipe.....

Ingredients .....

1 tablespoon unsalted butter

4 cloves garlic, minced

2 carrots, diced

1 bulb celery root, peeled and finely diced

1 turnip, peeled and finely diced

1 rutabaga, peeled and finely diced

1 onion, finely diced

1 bulb fennel, finely diced

Kosher salt

4 cups white wine

1 tablespoon fennel seeds, toasted

4 sprigs fresh thyme

2 bay leaves

1 2 1/2-pound organic chicken

1 cup milk

1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)

2 tablespoons chopped fresh tarragon

1/2 teaspoon ground nutmeg

Freshly ground pepper

1 1/4 cups all-purpose flour

3 large eggs

1 tablespoon chopped fresh parsley.......................

Directions .....

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls................................

Read more »