Other recipes in this category
  • Grilled Chicken With Florida Barbeque Sauce
    Chicken for grilling
    2 sticks butter
    1/2 c. cider vinegar
    1/2 c. ketchup
    2 bottles prepared horseradish (9 oz.)
    Juice of 3 lemons or 1 c. lemon juice
    1/2 tsp. salt
    1/2 tbsp. worcestershire sauce
    1 tsp. hot pepper sauce (optional)
    In a stainless steel pot melt butter slowly. Add vinegar ketchup horseradish lemon juice salt worcestershire sauce and pepper sauce. Simmer uncovered for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
  • Cheddar Chicken
    1 (10 oz.) frozen chopped broccoli
    2 whole chicken breasts
    4 tbsp. butter
    1/2 lb. shredded mild cheddar cheese
    1/3 c. milk
    2 tbsp. sliced almonds
    Place chopped broccoli in 8 x12 baking dish. Set aside to thaw. Cut chicken in cubes brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees until heated through.
  • Oriental Chicken
    1/2 c. butter
    1/2 c. flour
    1 tbsp. salt
    1 c. cream
    3 c. milk
    2 c. chicken stock
    2 c. cubed chicken
    1/2 c. sauteed sliced mushrooms
    1/2 c. blanched almonds
    1 c. sliced water chestnuts
    1/4 c. pimento strips
    1/4 c. sherry
    Melt butter in top of double boiler add flour and salt cook until bubbly - add cream milk and chicken stock stirring until smooth. Cook over hot water for 30 minutes. Just before serving add the remaining ingredients and heat thoroughly. Serve over souffle rice or cheese shell.
  • Chicken In Wine Sauce
    1 pkg. boneless chicken breasts
    1 pkg. Stove Top stuffing
    2 cans cream of chicken soup
    1/2 c. white wine
    1/4 c. water
    Cook chicken breasts until done. While chicken is cooking prepare the stuffing according to package directions. When chicken is done cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. This freezes well and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves 6.
  • Teriyaki Chicken
    1 chicken cut up or 2 lbs. teriyaki
    beef or top sirloin steak sliced thin
    2 tsp. grated fresh ginger
    1 clove garlic chopped fine
    1 medium onion chopped
    1/3 c. soy sauce
    1/4 c. sugar
    1/4 c. sake
    --QUICK TERIYAKI MARINADE--
    1 c. soy sauce
    1 1/2 - 1 1/4 c. brown sugar
    1 tsp. oyster sauce
    1 tsp. mirin (sweet rice wine)
    1 clove chopped garlic
    Grated fresh ginger
    Mix all ingredients except meat. Stir and cook over low heat until sugar is dissolved. Cool. Pour over meat and marinate for at least 1 hour. Best when cooked over charcoal. Use remaining marinade for basting. If you use the Quick Teriyaki Marinade mix together and marinate meat for about 1/2 hour. Best when meat is cooked over charcoal. Baste often.