Recipe: TALK TKL 10-7-97 - 30 Chicken and Turkey Recipes

Chicken Tahitian
Chicken and Mushrooms Dijon
Grilled Chicken And Shrimp
Cajun Chicken Burgers
Cabbage Rolls with Turkey Stuffing
Oven Lemon Chicken
Bourbon Chicken
Chicken Jalape o Spread
Chutney Turkey
Planet Hollywood's Captain Crunch Chicken
Charred Turkey Steak/Balsamic Grilled Shiitake Mushrooms
Moroccan Chicken
Turkey-Apple Meatloaf
Pineapple Citrus Sauced Turkey Steaks
Breast Of Chicken Nicoise
Allen's Garlic Fried Chicken
Braised Chicken with Chorizo and Garlic
Breast of Chicken w/ Scallions, Shiitake Mushrooms&Tomato
Chicken Corn Fritters with Chorizo & Pineapple Chili Sauce
Chicken with Lemon, Garlic and Garden Fresh Chives
Chicken Ol Mole
Chicken with Red Onion Marmalade
Poppy Seed Chicken
Citrus Chicken
Coconut Curry Chicken with Napa Cabbage and Basil
Green Tamales Filling (Pork Or Chicken)
Red Tamales Filling (Pork Or Chicken)
Grilled Chicken Breasts with Seared Pineapple Salsa
Favorite Chicken Breasts
Herbed Lime Chicken

Betsy, NY (9:13:40 pm) :
Candy,VA (9:10:56 pm) : CHICKEN TAHITIAN
6-8 chicken breasts
1 6 oz can frozen orange jce(thawed)
1/8 c oil
1 t ground ginger
2tsp curry powder
1 t dry mustard
1/4 c soy sauce
1/3 c sliced almonds
pineapple chunks
avocado slices
..........................................
Marinate chicken overnight in mix of the orange
juice, oil, ginger, curry, dry mustard & soy. Bake
in the marinade uncovered at 350 for 1 hour.
Sprinkle almonds over chicken during the last 10
minutes of cooking. Serve on rice garnished with
pineapple chunks & avocado slices.
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Vicki,La (9:29:42 pm) : From uuneo!sugar!taronga!arielle Mon Nov 15 05:05:34
CST 1993
Article: 6654 of rec.food.recipes
Newsgroups: rec.food.recipes

Chicken and Mushrooms Dijon
Prep time 15 min - Cook time 25 min

2 tbsp. margarine 1 can (10 3/4 oz Campbell's (New)
Cream of Chicken & Broccoli Soup
4 skinless, boneless chicken
breast halves

1 1/2 cups broccoli flowerets 1/4 cup milk

1 1/2 cups sliced mushrooms 2 tbsp. Dijon-style mustard

1. In skillet, in 1 tbsp. hot margarine, cook chicken 10 min. or until
browned. Remove.

2. In remaining 1 tbsp hot margarine, cook broccoli and mushrooms until
tender and liquid is evaporated, stirring often. (I used canned mushrooms)

3. Stir in soup, milk and mustard. Heat to boiling. Return chicken
to skillet. Cover; cook over low heat 5 min. or until chicken is no
longer pink, stiring occasionally. Serve with noodles, rice or mashed
potatoes.

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Angel, LA. (9:30:19 pm) : GRILLED CHICKEN AND SHRIMP

1 pound medium shrimp, peeled and deveined 4 boneless, skinless chicken
breast halves

Spicy Marinade:

2/3 cup white wine vinegar 1/2 cup soy sauce 2 tablespoons minced ginger
2 tablespoons olive oil 2 tablespoons sesame oil 2 large garlic cloves,
minced 2 teaspoons Tabasco pepper sauce 2 green onions, sliced

Place shrimp on skewers. (If using wooden skewers, soak in water while
preparing marinade.) In 13 x 9-inch baking dish combine Spicy Marinade
ingredients. Place skewered shrimp and chicken breasts in mixture; toss to
mix well. Cover and refrigerate at least 2 hours and up to 24 hours, turning
occasionally.

About 30 minutes before serving, preheat grill to medium heat, placing rack
5 to 6 inches above coals. Place skewered shrimp and chicken on grill rack.
Grill shrimp 3 to 4 minutes; grill chicken breasts 6 minutes, turning once
and brushing with marinade occasionally.

Or: Preheat broiler. Place skewered shrimp and chicken on broiler pan. Broil
4 inches from heat as above.

Makes 4 servings.

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Angel, LA. (9:31:34 pm) : Cajun Chicken Burgers

1 pound fresh ground chicken or turkey 1 small onion, finely chopped 1/4
cup chopped bell pepper 1 clove garlic, minced 1/2 teaspoon TABASCO
pepper sauce 3 scallions, minced 1 teaspoon Worcestershire sauce Ground
pepper

In medium bowl, combine all ingredients. Form into 4-inch patties. Broil or
grill each side 4 to 6 minutes, depending on degree of desired doneness.

Serve immediately.

Makes 5 servings.

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Bill,DC (9:32:12 pm) : * Exported from MasterCook *

Cabbage Rolls with Turkey Stuffing

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:45
Categories : Luncheon Main Dishes
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Savoy cabbage
1 pound ground turkey
1 egg
1 cup cooked brown rice
2 tablespoons turkey or chicken broth
1 teaspoon sage -- crumbled
1 teaspoon fresh parsley -- chopped
salt
black pepper
1/2 cup turkey or chicken stock
6 bacon slices

Remove twelve large leaves of cabbage, cut out tough inner part of rib.
Blanch each leaf one minute, until pliable. Combine ground turkey, rice,
egg, stock, sage, and parsley. Add salt and pepper to taste. Divide turkey
mixture into twelve parts, and form into four inch ovals. Place an oval at
stem end of cabbage leaf, fold in sides, and roll up. Place roll in shallow
baking dish. Continue until all twelve rolls are in one layer in baking
dish.
Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375 degrees
for 30 minutes, basting twice, and turning oven temperature down to 350 if
bacon browns too quickly.

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Nutr. Assoc. : 0 0 0 0 327 0 0 0 0 342 0

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Candy,VA (9:32:30 pm) : OVEN LEMON CHICKEN
1 3-pound fryer, cut up
1/2 c flour
1 t salt
1 t paprila
4 T butter
LEMON BASTE:
1/4 c lemon juice
1 T oil
2 T minced onion
1 clove garlic, minced
1/2 t salt
1/2 t pepper
1/2 t thyme
////////////////////////////////
Coat chicken in mixture of flour, salt & paprika. Melt butter in baking
dish. Add chicken pieces & coat with butter. Arrange skin side down in 9x13
pan. Bake at 375 for 30 minutes. While chicken bakes, prepare the lemon
baste. Turn the chicken pieces and spoon lemon baste over them. Bake 30
minutes longer.
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Vicki,La (9:34:11 pm) : From: kdeck@epaus.island.net (Karen Deck)
Newsgroups: rec.food.recipes
Subject: Bourbon Chicken

4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 ts Garlic Powder
1 ts Powdered Ginger
2 tb Onion Flakes, dehydrated
3/8 c Bourbon

Mix all marinade ingredients and pour over chicken. Marinate
overnight. Bake at 325, basting frequently for 1 1/2 hours or until
well browned. If you double the recipe make sure that the chicken is
in a single layer.

From Cookie-Lady's Files - GEnie - 6/9/93
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Angel, LA. (9:34:34 pm) : CHICKEN JALAPE O SPREAD

2 boneless, skinless chicken breast halves 1 tablespoon olive oil 1
8-ounce package cream cheese, softened 1/4 cup mayonnaise 1/4 cup milk
1/4 cup minced red bell pepper 2 tablespoons minced jalape o pepper 1
tablespoon lemon juice 3/4 teaspoon salt 3/4 teaspoon TABASCO pepper sauce

Finely chop chicken breast halves. In 12-inch skillet, over medium-high
heat, in hot oil, cook chicken until tender and golden on all sides,
stirring frequently. In medium bowl, stir cream cheese, mayonnaise, milk,
red pepper, jalape o pepper, lemon juice, salt, TABASCO sauce and cooked
chicken until well blended.

Preheat oven to 375 F. Spoon chicken mixture into heat-safe crock or small
casserole. Bake 20 minutes or until mixture is hot and bubbly. Serve with
crisp crackers or pita triangles.

Makes about 3 cups.

Nutritional information per serving: 68 Calories, 3g protein, 1g
carbohydrate, 6g fat, 18mg cholesterol, 132mg sodium

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Vicki,La (9:35:28 pm) : Chutney Turkey

3 pound boneless breast of turkey
Bombay Chutney Sauce

Roast turkey according to package directions. Wrap in foil and let stand
10 to 15 minutes. Meanwhile, prepare Bombay Chutney Sauce. Remove foil
from turkey. Spoon 1/3 cup Bombay Chutney Sauce over turkey. Slice and
serve with remaining sauce.

Bombay Chutney Sauce

1/2 cup chutney (it specifies a specific brand, but if I post that, I'm
sure I'll get yelled at. :-)
1 can (8 3/4 oz) sliced peaches in heavy syrup, chopped, reserve syrup
1 can (8 1/4 oz) crushed pineapple, drained
1 tablespoon currants
1 teaspoon cornstarch
1 teaspoon honey
1/4 teaspoon crushed red pepper

In medium saucepan, combine chutney, peaches and syrup, pineapple,
currants, honey and red pepper. Blend in cornstarch. Bring to boil
over medium heat. Cook and stir 2 minutes or until thickened.
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Vicki,La (9:36:58 pm) : From: beck4@pipeline.com (Eileen and Bob Holze)
Newsgroups: rec.food.recipes
Subject: Planet Hollywood's Captain Crunch Chicken

Planet Hollywood's Captain Crunch Chicken
2 cup Captain Crunch Cereal
1-1/2 cups Cornflakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
2 lb Chicken breast
- cut in 1-oz. tenders
Vegetable oil for frying

Instructions:
Coarsely grind or crush the two cereals and set aside.
Beat the egg with milk and set aside. Stir together
the flour, onion and garlic powders and black pepper.
Set this aside also. Dip the chicken pieces into
the seasoned flour. Move around to coat well, then
shake off the excess flour. Dip into the egg wash,
coating well, then dip into the cereal mixture,
coating well. Heat oil in a large heavy skillet to 325
degrees. Drop coated chicken tenders carefully into
the hot oil and cook until golden brown and fully
cooked, 3 to 5 minutes depending on size. Drain and
serve immediately with creole mustard sauce.

Eileen

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Bill,DC (9:37:10 pm) : * Exported from MasterCook *

Charred Turkey Steak/Balsamic Grilled Shiitake Mushrooms

Recipe By : Gourmet Sandwiches
Serving Size : 6 Preparation Time :0:30
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Olive Oil
1 1/2 tablespoons Lemon Juice
3 pounds Turkey Breast, cut into 1/2 in steaks
3 tablespoons Balsamic vinegar
18 large Shiitake mushrooms
as needed salt and pepper
12 slices sour dough bread
as needed mayonnaise
as needed mustard
12 leaves radicchio

In a shallow bowl, stir together 3 tablespoons olive oil and lemon juice;
turn turkey slices in mixture to coat. In another bowl, stir together 3 more
tablespoons oil and balsamic vinegar; turn mushroom caps in mixture to coat.
Leave turkey and mushrooms to marinate about 30 minutes at room temperature.
Season turkey with salt and pepper and grill until browned on both sides and
just cooked through, about 3 minutes per side. After turning turkey over,
brush bread with remaining oil and season mushrooms with salt and pepper;
put both on the grill, cooking until mushrooms are golden and bread in
toasted, 30-60 seconds per side. Spread one slice of the bread with
mayonnaise and the other with mushtard. Place turkey steaks on slice of
bread and top with grilled mushrooms, raddichio and remaining bread. Cut in
half from corner to corner.

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Angel, LA. (9:37:15 pm) : MOROCCAN CHICKEN

1 tablespoon olive oil 8 chicken thighs 2 medium onions, quartered 1 cup
chicken broth 1/3 cup tomato paste 1 teaspoon salt 3/4 teaspoon ground
ginger 1/4 teaspoon ground allspice 2 medium carrots, cut in 1-inch chunks
2 medium zucchini, sliced 1/4-inch thick 1 cup canned, drained chick peas
1 teaspoon TABASCO pepper sauce

In Dutch oven, heat oil over medium heat; add chicken thighs and brown on
all sides. Add onions, cook 5 minutes until transparent. Add chicken broth
to pot and stir in tomato paste, salt, ginger and allspice. Cover, cook 10
minutes. Add carrots, simmer 10 minutes. Stir in zucchini, chick peas and
TABASCO sauce. Cook, uncovered, stirring occasionally, until vegetables are
tender, about 5 minutes.
If desired, serve with additional TABASCO sauce.

Makes 4 servings.

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Bill,DC (9:38:32 pm) : * Exported from MasterCook *

Turkey-Apple Meatloaf

Recipe By : Bill
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Hearty Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds turkey -- ground
1 1/8 cups bread crumbs -- plain
3/4 cup applesauce
1 1/2 each egg white
3 tablespoons onion -- minced
3 tablespoons celery -- minced
2 1/4 teaspoons dijon mustard
2 1/4 teaspoons worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon mrs. dash
3/4 dash black pepper
1/2 cup chili sauce

In a large bowl, combine all ingredients except chili sauce; mix lightly.
Form into loaves and place on sheet pans sprayed with vegetable spray. Bake
in a preheated 350 degree oven for 45 minutes to one hour or unitl meat is
cooked through. Let Stand for 10 minutes before slicing.

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Bill,DC (9:41:30 pm) : * Exported from MasterCook *

Pineapple Citrus Sauced Turkey Steaks

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Pineapple rings in juice
3 tablespoons flour
3/8 teaspoon dried sage
3/8 teaspoon dried thyme
3/8 teaspoon salt
3/8 teaspoon paprika
1 1/2 dashes black pepper
1 1/2 pounds turkey breast -- sliced in steaks
1 1/2 teaspoons margarine
1 1/2 teaspoons vegetable oil
3/4 each orange -- zested and juiced
3/4 each lemon -- zested and juiced
3/4 teaspoon chicken stock -- low sodium,no water
3/4 teaspoon garlic -- minced
3 tablespoons parsley -- fresh chopped

Drain pineapple; reserve juice. combine flour and seasonings in shallow pan.
Coat turkey with flour mixture.

In a large skillet brown half the turkey using the margerine and oil (in
ratios of 1 to 1), Remove and set aside. Repeat procedure with remaining
turkey until all is browned. In same skillet, combine browned turkey slices,
reserved pineaple juice, orange peel and juice, lemon peel and juice, soup
base and garlic. Bring to boil. Add pineapple. Reduce heat to low; simmer
1-2 minutes. Remove turkey and pineapple to 2 inch hotel pans. Bring sauce
to a boil until reduced by half. Stir in parsley. Spoon sauce over turkey
and pineapple. Serve.

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Bill,DC (9:45:04 pm) : * Exported from MasterCook *

BREAST OF CHICKEN NICOISE

Recipe By : BILL
Serving Size : 6 Preparation Time :0:00
Categories : Light Meals Low Calorie
Low Cholesterol Low Fat
Low Sodium Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 5 OZ chicken breast -- skinless,boneless
2 tablespoons mrs dash
as needed vegetable spray
6 ounces fennel -- julienned
6 ounces leek -- julienned
6 ounces cucumber -- julienned
1 tablespoon garlic -- minced
6 ounces tomato -- seeded and julienne
1 pint chicken stock, -- low sodium
6 ounces white wine
2 tablespoons basil -- chopped
to taste black pepper
18 each kalamata olives -- quartered
1 tablespoon parsley -- chopped

Clean chicken breast of any residual skin or fat. Season each breast with
1/2 teaspoon of mrs dash. Using vegetabe spray sear breast on each side.
Place layered in a 2 inch hotel pan. Finish Chicken in a 350 degree oven.
Meanwhile, steam fennel and leeks. Spray a saute pan with vegetable spray
and quickly saute steamed vegetables, cucumber and qarlic. Quickly add the
chicken stock and wine. Add Tomato, remaining mrs dash, basil and olives.
Simmer until reduce by half.
Garnish the finished chicken with vegetable, juice mixture, garish with
chopped parsley and serve.

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Vicki,La (9:47:06 pm) : From: Allen
Newsgroups: rec.food.recipes
Subject: Allen's Garlic Fried Chicken
Date: 2 Apr 1997 21:35:20 -0700
Message-ID: <3339EFAC.906@aristotle.net>

My favorite, not REALLY fried, but the BEST:

ALLEN'S GARLIC FRIED CHICKEN

I don't know where I stole this recipe from....

1/4 cup butter
1/4 cup oil
garlic
chicken, whole cut up fryer, or "pick of the chicks" cut-up

Soak chicken in buttermilk for 1-4 hours. Roll chicken in a mixture of:

1 cup flour
1/3 cup corn meal
1 teaspoon pepper (fresh ground is always the best)
1 teaspoon poultry seasoning (that mix of marjoram, thyme, rosemary etc)
1 teaspoon paprika (hot or sweet, depends on the mood I'm in)

Preheat oven to 350 degrees.

Melt butter; add oil and minced or pressed garlic (2,3,4 cloves?!?!).
Get the chicken in on top quickly (skin down), and brown chicken in the
oil/butter/garlic mixture.

NOTE: You will burn the garlic in this recipe ONE TIME, and it will
break you of EVER wanting to do that again! Never brown the garlic too
much, or it's bitter as can be. Overcooked garlic is the WORST taste in
the world, and garlic cooked right is the best flavor that ever was.
Better underbrowned than overbrowned, ALWAYS.

Place the chicken in a single layer in baking dish; cook in 350 degree
oven for 45 minutes, or until done. Turn once, late.

The pan drippings, of course, make the MOST righteous gravy, if you can
stand the calories.

My other observations about frying chicken, in general:

1. The best fried chicken I ever had was boiled before it was fried.
Parboiled 'til just tender, then floured up and fried crisp. Just
salted the chicken, peppered some flour, and fried it crisp. MMMM. The
best.
2. The best fried chicken I ever had was running around in the yard
about twenty minutes before it was fried. Store bought chickens are too
much water and not enough chicken.
3. Other than that, another trick is to "steam" the chicken. Start it
frying, of course a seasoned black skillet is imperative, and after the
chicken is "seared", you cover it and reduce the heat WAY down, and let
it steam like that for an hour. Yep, an hour. Then you uncover it, and
either serve it, or fry it back crisp.

That's all I know...

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Bill,DC (9:49:27 pm) : * Exported from MasterCook *

Braised Chicken with Chorizo and Garlic

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 teaspoon garlic -- minced
2 1/2 pounds chicken -- quartered
4 ounces chorizo
4 ounces ham -- cubed
1/2 cup chicken stock
1/3 cup brown sugar -- packed
1/3 cup wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons cornstarch
2 tablespoons water
2 tablespoons parsley -- fresh chopped

Heat the deep fat fryer and sear the chicken just until the skin starts to
crisp. DO NOT COOK THE CHICKEN MORE THAN HALF WAY!

Cut the chorizo into 1/4 inch slices.

In the tilt skillet, heat the oil over medium heat, add the garlic and saute
briefly until the garlic turns white. (DO NOT BROWN THE GARLIC.) When the
garlic turns white, add the chorizo and ham, stirring frequently , until
lightly browned. Remove the mixture and set aside.

Remove the fat from the skillet; add chicken stock, brown sugar and wine
vinegar; stir until brown bits are loosened. Add chicken, chorizo mixture;
sprinkle with salt and pepper.

Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15-20
minutes until chicken is fork tender and juices run clear when poked with a
fork.

With a slotted spoon, remove mixture to hotel pans. Keep warm.

In a cup, mix cornstarch and water; gradually stir into liquid remaining in
the skillet and cook until thickened, stirring. Pour over chicken Garnish
with chopped parsley and serve.

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Bill,DC (9:51:56 pm) : * Exported from MasterCook *

Breast of Chicken w/ Scallions, Shiitake Mushrooms&Tomato

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 1/2 pounds chicken breast -- skinless,boneless
1 tablespoon garlic -- minced
1/2 cup shallots -- minced
1 teaspoon dried thyme
2 tablespoons white wine vinegar
4 ounces shiitake mushrooms -- sliced
1/2 cup white wine
1 1/2 cups chicken stock
1 cup scallions -- sliced
2 1/2 teaspoons cornstarch
3 each plum tomatoes -- seeded and diced

Season the chicken breast and sear them on a hot griddle with the olive oil.

In a skillet, in a little olive oil, saute the garlic quickly, add the
shallots and the time and cook stirring until the shallots are soft.

Add the vinegar and boil the mixture until the vinegar evaporates. Add the
mushrooms and cook for 1 minute more. Add the wine and boil mixture until
the wine is almost evaporated.

Add 3/4 of the amount of chicken stock, and the scallions and simmer for one
minute.

In a bowl, mix together the cornstarch the remaining chicken stock and add
the mixture to the pan with the tomatoes and the thyme.

Simmer the sauce, stirring , for 1 minute, or until it is thickened. Season
to taste with salt and pepper.

Roast the chicken in the oven until the juices run clear. Garnish with the
sauce and more chopped scallions.

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Bill,DC (9:53:45 pm) : * Exported from MasterCook *

Chicken Corn Fritters with Chorizo & Pineapple Chili Sauce

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pulled chicken meat -- diced
1 pound chorizo -- blanched and chopped
3 1/8 pounds corn kernels -- thawed
5 each eggs -- lightly beaten
3/8 cup scallion -- finely chopped
7/8 teaspoon garlic -- minced
1/3 cup cilantro -- finely chopped
2 1/8 cups onion -- finely chopped
2 1/8 cups all-purpose flour
7/8 cup cornmeal
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
2 1/2 tablespoons baking powder
2 1/2 tablespoons ground coriander
7/8 teaspoon black pepper

Pineapple Chili Sauce
1 2/3 each pineapple -- skinned and cored
7/8 cup brown sugar
2 1/2 teaspoons jalapeno -- unseeded
1 2/3 cups water
2 1/2 tablespoons cilantro -- finely chopped
1 1/2 tablespoons lime juice

With the corn thawed, puree in a food processor. Beat in the eggs .

Mix the green onions, garlic, cilantro, and onions together and set aside.
In another bowl, mix the dry ingredients and spices.

Beat the corn mixture and then the meats and vegetables into the dry
ingredients.

Preheat the deep fat fryer to 350 degrees.

Using a small scoop, one at a time, scoop out the batter and fry until
golden brown, turning to brown both sides.

Keep fritters hot for service

Cut the pineapple into a rough dice. Combine the pineapple, brown sugar,
jalapeno and water in a sauce pan and bring to a boil. Simmer over low heat,
stirring occasionally, for about 25 minutes.

Let the mixture cool, then puree it ina blender or food processor. Stir in
the chopped cilantro and lime juice and refrigerate until service.

Serve chilled.

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NOTES : This recipe serves 20 people at 10-12 fritters each.

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Bill,DC (9:56:42 pm) : * Exported from MasterCook *

Chicken with Lemon, Garlic and Garden Fresh Chives

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
3 tablespoons olive oil
2 1/4 pounds chicken breasts -- boneless, skinless
3/4 pound mushrooms -- thinly sliced
1 tablespoon garlic -- minced
3/8 cup lemon juice
1 1/2 cups white wine

Combine the wine, lemon and garlic. Marinate the chicken breasts over night.

Season chicken with salt and pepper. Melt butter on the grill and sear
chicken breasts until golden brown on both sides but not cooked through.
Reserve marinade.

Arrange chicken in single layers on sprayed sheet pans.

In a large skillet, saute the mushrooms in butter. Add the garlic and saute
until mushrooms are tender. Pour marinade over mushrooms and simmer about 5
minutes. Season with salt and pepper.

Finish cooking chicken in a preheated 350 degree oven until the juices run
clear and chicken is cooked but not dry.

Transfer chicken to sprayed 2 inch hotel pans and pour mushrooms and juice
over chicken. Garnish with chopped chives and serve.

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Angel, LA. (9:59:31 pm) : CHICKEN OL MOLE

2 tablespoons olive oil, divided 2 to 3-pound chicken, cut into pieces
1/2 cup finely chopped onion 1/2 cup finely chopped green pepper 1 small
garlic clove, minced 1/4 cup slivered almonds 1/4 cup raisins 1 1/2
tablespoons toasted sesame seeds 1/2 to 1 cup chicken broth 1 8-ounce can
tomato sauce 1 1/2 ounces unsweetened chocolate 1 teaspoon TABASCO pepper
sauce 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice

Heat 1 tablespoon oil in large skillet, and brown chicken pieces over
medium-high heat. Remove and set aside. Add remaining tablespoon of oil to
skillet, and saut onion, pepper and garlic 3 to 5 minutes.

In food processor or blender, finely grind almonds, raisins and sesame seeds
to paste. Add mixture to vegetables, along with 1/2 cup of broth, tomato
sauce, chocolate, TABASCO sauce, cinnamon and allspice. Cook, stirring,
until chocolate melts.

Return chicken to skillet, coating pieces well with sauce. If sauce is too
thick, add a little more broth, about 1/2 cup. Cover and simmer over low
heat 30 to 40 minutes or until chicken is cooked through.

Makes 4 servings.

Nutritional information per serving: 389 Calories, 29 g protein, 23 g fat,
522 mg sodium, 72 mg cholesterol

From THE TABASCO COOKBOOK
1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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Bill,DC (10:00:07 pm) : * Exported from MasterCook *

Chicken with Red Onion Marmalade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds chicken breast -- skinned and boned
3 tablespoons sherry
3/4 pound red onion -- julienned
1/2 cup red wine
1 tablespoon honey
salt and pepper -- to taste

Thaw chicken breasts and drain well. Place into a large pan and add 2/3's of
the total amount of sherry. Marinate overnight.

Heat a skillet over medium high heat, combine the onions, wine, vinegar and
honey. Add to the skillet and cook, stirring often until liquid evaporates.
Remove from heat and add the remaining sherry.

Season the breasts with salt and pepper. Sear on a hot grill until golden on
both sides. Arrange in single layers on sheet pans and finish in a preheated
oven.

Remove to 2 inch hotel pans. Spoon onion marmalade over chicne and garnish
with chopped parsley.

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Cora, NC (10:03:48 pm) : POPPY SEED CHICKEN

4 - 6 cooked boneless chicken breasts, cubed
1-8oz. carton sour cream (or reduced fat)
1 can cream of chicken soup (or reduced fat)
1 stick butter
1 tube Ritz crackers, crushed
2 T. poppy seeds

Mix together in a bowl the sour cream and soup. Stir cubed chicken into sour
cream and soup mixture. Pour into a baking dish. Melt butter and add to
crackers and poppy seeds. Spread cracker mixture over chicken in baking
dish. Bake in 325 degree oven for about 30 minutes until bubbly around the
edges.

Also makes a good chicken pot pie filling with vegetables added.

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Bill,DC (10:05:54 pm) : * Exported from MasterCook *

Citrus Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 each oranges -- cut in 1/8's
3/4 cup red onion -- peeled and quartered
1/2 cup fresh mint
1/2 cup fresh lemon juice
1/4 cup honey
2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons cumin
1/4 teaspoon salt
2 1/4 teaspoons black pepper
2 1/4 pounds chicken breast -- skinned and boned

Place orange (skin and all) with the mint and red onion into a food
processor. Puree.

Add lemon juice, honey, cinnamon, cumin, salt and pepper. Pulse until well
mixed.

Remove to a container large enough to marinate. Add chicken to container and
marinate overnight in the refrigerator.

Prepare the grill. Season lightly with salt and pepper (optional) Grill
until the juices run clear and breast or cooked.

Serve.

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Bill,DC (10:11:13 pm) : * Exported from MasterCook *

Coconut Curry Chicken with Napa Cabbage and Basil

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts -- julienned
2 tablespoons dry sherry
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 head napa cabbage
1 each red bell pepper
5 each green onion
1 tablespoon garlic -- minced
1 tablespoon ginger -- minced
3 tablespoons oil

Stir Fry Sauce
1/4 cup basil -- fresh, chiffonade
1/3 cup dry sherry
1/3 cup coconut milk
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon red wine vinegar
3/4 teaspoon cornstarch
3/4 teaspoon sugar
1 tablespoon curry powder

Cut chicken into julienne strips. Place chicken in a bowl and add the
sherry, hoisin sauce and sesame oil, and mix thoroughly. Marinate at least
15 minutes but no longer than 8 hours.

Cut the napa cabbage on a sharp angle into 1 inch lengths, turning the head
over half a turn after each cut. Set aside. Stem and seed the red bell
pepper, then cut it into julienne strips. Cut the green onions on a sharp
angle into 1/2 to 1inch lengths. Combine the garlic and ginger in a bowl,
combine all of the ingredients for the stir-fry sauce. The recipe to this
point can be completed up to 8 hours in advance.

Place a wok or large skillet over high heat. When the wok becomes very hot,
add part of the oil to the center. Tilt the wok to coat the sides with oil.
When the oil just begins to smoke, add the chicken and stir-fry just until
it loses its raw outside color, about 1 minute. Transfer to a platter.

Immediately return the wok to the high heat. Add the remaining oil to the
center, then add the garlic mixture. Saute the garlic for a few seconds,
then add the vegetables and stir fry until they brighten, about 2 minutes.

Return the chicken to the wok and pour in the sauce. When the sauce comes to
a low boil, taste and adjust seasonings. Transfer to a chafer and serve with
steamed Jasmine Rice.

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Betsy, NY (10:13:22 pm) :
From: pwriedt@spin.com.mx (Patricia Wriedt)

* Exported from MasterCook II *

GREEN TAMALES FILLING (Pork or Chicken)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fillings & Frostings Main Dishes
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram pork meat -- cut in strips
1 kilogram green tomatoes
3 cloves Garlic
1 medium onion
Chiles serranos

Cook the pork in boiling water and salt, keep the broth for the tamales
dough.

Cook in cool water until boiling the green tomatos, let 5 min and ground
with the onion, garlic, chiles and salt.

In a little amount of vegetable oil, fry the salsa and add the pork meat and
some broth.

You can use chicken.

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* Exported from MasterCook II *

RED TAMALES FILLING (Pork or chicken)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fillings & Frostings Mexican
Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram pork (the part as you wish) -- cut into strips
9 cloves Garlic
5 each sweet peppers
1 tablespoon cumin seed -- freshly ground
4 chiles colorados (dry red chiles)
salt
1/4 cup vinegar, cider

Boil the pork in wate with salt and keep the broth for to use when prepare
the "masa" for tamales.

Prepare a sauce with chiles, put in hot water one hour or cool water all the
night, wash the chiles and discard the seeds, add the chiles and ground with
the vinegar.

Mix and ground the garlic cloves, cummin seed and sweet peppers, fry them in
a little amount of vegetable oil, add the salsa maded with the chiles and
vinegar, cook 20 min, add the pork meat and some broth. Cook for 20 min
more. Let cool and use for tamales.

You can prepare this recipe with chicken.

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Bill,DC (10:13:39 pm) : * Exported from MasterCook *

Grilled Chicken Breasts with Seared Pineapple Salsa

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds chicken breast halves without skin -- 6 ounce portion
1/4 cup oil
salt and pepper -- to taste
1/2 each pineapple -- peeled,cored&sliced
2 tablespoons red bell pepper -- seeded and diced
1 teaspoon chipotle pepper -- seeded and pureed
1 tablespoon orange juice
1 1/2 teaspoons lime juice
1 1/2 teaspoons cilantro -- chopped
1 teaspoon brown sugar

To make the salsa, cut the pineapple slices in half and dry saute in a
skillet over medium heat for abou 2-3 minutes per side, unitl caramelized
and golden brown. Dice the pineapple and transfer to a mixing bowl. Add the
remaining ingredients and combine thoroughly. Taste and add more lime juice
and chile puree if desired.

Lightly oil the chicken and season with salt and pepper. Grill the chicken
marking the skin side firsh making diamon marks. Turn over chicken and sear
the underside. Do not fully cook chicken. Remove chicken to sprayed sheet
pans and reserve until ready to fininsh.

Finish cooking chicken in a preheated oven until breasts are done but not
overcooked.
Remove to 2 inch hotel pans and garnish with the pineapple salsa.

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Cora, NC (10:16:25 pm) : FAVORITE CHICKEN BREASTS

boneless chicken breasts
flour seasoned with nutmeg
bread crumbs seasoned with Parmesan cheese
beaten eggs
1 stick unsalted butter

Melt butter in frying pan. Dredge chicken breasts in flour, then dip in
beaten egg, the coat in bread crumbs. Saute in frying pan until golden
brown, turn and saute until golden on second side.
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Angel, LA. (10:35:22 pm) : HERBED LIME CHICKEN

2 to 3 pounds chicken pieces 1/2 cup vegetable oil 1/3 cup lime juice
1/4 cup chopped onion 2 cloves garlic, crushed 1 to 1/2 teaspoons
Tabasco pepper sauce 3/4 teaspoon dried rosemary, crumbled 1/2 teaspoon
dried leaf marjoram, crumbled 1/2 teaspoon salt

Pierce chicken skin in several places with fork. In shallow dish or plastic
bag, combine chicken and remaining ingredients. Cover. Refrigerate overnight
in lime mixture. Drain chicken; reserve marinade.

Place chicken over hot coals. Cook about 20 minutes per side or until
chicken is done. Turn chicken several times during grilling, brushing with
reserved marinade each time. Serve with additional TABASCO pepper sauce, if
desired.

Makes 4 servings.

TABASCO is a registered trademark & servicemark
exclusively of McIlhenny Co., Avery Island, LA 70513
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END OF FILE

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