Other recipes in this category
  • 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.
  • Oriental Chicken
    1 chicken breast quarter cut into
    slivers
    1/2 c. onion sliced
    1/2 c. carrots sliced
    1/2 c. mushrooms sliced
    1 tbsp. peanut oil
    1 garlic clove
    2 tbsp. low sodium soy sauce
    Heat oil in a large skillet or wok. Saute all ingredients except soy sauce over high heat. Stir fry for 13 minutes and lower heat to medium and cook until chicken is cooked through and legs are tender and crisp about 10 minutes. Toss with soy sauce.
  • Chicken With Rice
    1 med. onion chopped
    2 tbsp. butter
    1 tbsp. olive oil
    2 lb. chicken breasts thighs or
    drumsticks
    Salt & pepper
    3 tbsp. dry white wine
    1 lb. fresh tomatoes peeled & chopped
    1/2 c. tomato sauce
    1 c. rice
    1/4 c. butter
    Grated Romano or Parmesan cheese
    In a large saucepan saute onion in butter and oil. Add chicken to onion and brown well on all sides salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water simmer 15 minutes or until chicken is tender. Remove chicken to platter cover and set aside. Measure liquid add hot water to equal 3 cups. Bring to a boil add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Correct seasoning. Gently brown butter and pour over rice. Top with chicken cover and keep warm. To serve spoon rice on platter surround with chicken and sprinkle generously with cheese. T4544 Records
  • Chicken - Broccoli Casserole
    1 can (10 3/4 oz.) cream of mushroom
    soup
    1 can (10 3/4 oz.) cream of celery
    soup
    1 c. mayonnaise or milk
    1 tsp. lemon juice
    1 bag (20 oz.) frozen broccoli cuts
    (thawed & drained)
    3 lb. (8 c.) cooked chicken (in sm.
    pieces)
    1 c. shredded Cheddar cheese (4 oz.)
    1 can (2.8 oz.) French fried onions
    Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom of each baking dish. Top with half the chicken. Pour soup mixture over each spread to cover sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more. To freeze Cool wrap tightly in foil and freeze up to 3 months. To reheat frozen baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer. Chapter KQ IL Submitted by Colleen Wise
  • Chicken Soup With Tiny Meatballs
    2 lb. stewing chicken
    4 c. water
    2 1/2 tsp. basil
    1/2 lb. sm. onions
    1 bay leaf
    1 clove garlic
    5 carrots sliced
    Parsley and celery leaves
    Place chicken in water in large saucepan. Add salt pepper basil bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions carrots parsley and celery simmer gently for 10 minutes. --MEATBALLS--
    1 c. finely minced beef
    1 egg
    1 slice crumbly white bread
    1/2 tsp. salt
    Freshly ground black pepper
    Mix beef with egg bread salt and pepper. Form into small meatballs add meatballs to soup and simmer for 35 minutes. Meanwhile skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.