Herbed Chicken Breasts
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 medium skinless boneless chicken breasts, halved
2 Tbsp. cooking oil
1/2 cup chicken broth
1/3 cup dry white wine
1 Tbsp. fresh basil or 1 tsp. dried crushed basil
In a custard cup combine salt, paprika and pepper. Sprinkle on both sides of the chicken. In a 12" skillet cook chicken in oil uncovered over medium heat until brown, turning only once. Add the broth, wine and the basil to skillet. Cook covered over medium-low heat for 10 minutes or until tender. Cover and refrigerate 4 to 24 hours. To serve slice thinly. Serves 6.
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Herbed Lemon Chicken
Herbed Stuffing, below
2-1/2 to 3 lb. broiler-fryer chicken
1/4 cup butter, melted
2 Tbsp. lemon juice
1/2 tsp. dried oregano leaves
1 small clove garlic, finely chopped
Prepare stuffing. Fill wishbone area of chicken with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Mix remaining ingredients; generously brush over chicken. Roast uncovered in 375ºF, brushing with butter mixture 2-3 times, until thickest parts are done and drumstick meat feels very soft, about 1-3/4 hours. Serves 7.
Herbed Stuffing: Combine 1/2 cup chopped celery (with leaves), 1/4 cup chopped onion, 1/3 cup melted butter, 2 Tbsp. lemon juice, 3/4 tsp. salt, 1/2 tsp. dried sage leaves, 1/4 tsp. dried thyme leaves and 1/8 tsp. pepper. Toss with 3 cups soft bread cubes.
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Herbed Lemon-Pepper Chicken
4 boneless skinless chicken breasts
1/2 cup water
1/4 cup chopped onion
3 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. dried tarragon leaves
1 tsp. lemon pepper
1 tsp. salt
Mix together onion, lemon juice, honey, tarragon, lemon pepper and salt. Place chicken in large nonstick skillet. Pour marinade evenly over chicken. Pour water directly into skillet. Cover; bring to a boil over medium-high heat and boil about 5-7 minutes. Turn over chicken; reduce heat to medium and gently boil uncovered until chicken is no longer pink. Marinade will boil down to a thickened sauce. If there's not enough to pour over chicken, add 2-3 Tbsp. water into sauce. Spoon sauce over chicken when serving.
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Herbed Turkey Cutlets
from "The All New Good Housekeeping Cookbook"
2 lemons plus lemon slices
1 Tbsp. vegetable oil
1 Tbsp. chopped fresh sage plus additional leaves
1 garlic clove, crushed with garlic press
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 lb. turkey cutlets
Prepare grill. From lemons, grate 2 tsp. peel and squeeze 2 Tbsp. juice. In small bowl, combine lemon peel and juice, oil, sage, garlic, salt and pepper. With meat mallet, or between two sheets of waxed paper or plastic wrap with rolling pin, pound turkey cutlets to 1/4” thickness. Arrange on grill over medium-high heat and grill, brushing with lemon mixture, until cutlets lose their pink color throughout, 2-1/2 to 3-1/2 minutes per side. Arrange turkey cutlets on warm platter; garnish with lemon slices and sage leaves. Serves 4.
Each serving: 161 calories, 28g protein, 2g carbohydrate, 4g total fat (1g saturated), 70mg cholesterol, 345mg sodium
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Hidden Valley Ranch Chicken
1 packet Hidden Valley Ranch original ranch dressing mix
1/4 cup cornflake crumbs
6-8 pieces chicken
Combine dressing mix with cornflake crumbs in plastic bag. Add chicken pieces; shake until coated. Place on ungreased baking sheet. Bake at 375ºF for about 50 minutes. Serves 4-6.
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Homemade Barbecue Sauce
2 Tbs. butter or margarine
1/2 cup chopped onions
two 10 3/4-oz. cans condensed tomato soup
1/2 cup brown sugar
1/3 cup Worcestershire
1/4 cup hot sauce or to taste
1 Tbsp. prepared mustard
1 Tbsp. cider vinegar
1/4 tsp. ground cloves
In saucepan, saute onions in butter until soft, add remaining ingredients and simmer 5 minutes stirring often. Refrigerate leftovers!
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Homemade Chicken Strips
from Nancy
6 boneless skinless chicken breasts cut into strips
1/2 cup flour
1/2 tsp. poultry seasoning
2 egg
oil in a spray bottle or Pam
On a large piece of plastic wrap or wax paper mix together the flour and poultry seasoning. In a shallow bowl beat eggs lightly. Spray a baking pan (I use stoneware for this) generously with Pam or oil from a spray bottle. Dip chicken strips into the flour mixture, then into the egg mixture, then dredge in flour mixture again. Lay out on baking pan in a single layer. Spray tops of chicken with more oil. Bake at 400ºF. for about 20 minutes or until chicken is golden and cooked through. Serve with dipping sauce. Serves 6.
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Home-Style Turkey Dinner
3 medium potatoes, cut into 2” pieces
3 turkey thighs (about 3 lbs. total), skin removed
12-oz. jar home-style turkey gravy
2 Tbsp. flour
1 tsp. parsley flakes
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 lb. bag frozen baby bean and carrot blends, thawed and drained
Place potatoes in 31/2- to 6-quart crockpot; arrange turkey on top. Mix remaining ingredients except vegetables until smooth; pour over mixture in crockpot. Cover and cook on Low 8-10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut. Stir in vegetables. Cover and cook on Low another 30 minutes or until vegetables are tender. Remove turkey and vegetables with slotted spoon. Stir sauce; serve with turkey and vegetables. Serves 6.
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Honey-Baked Chicken
4 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup melted margarine
1/4 cup Dijon mustard
1 tsp. salt
Place chicken in shallow baking dish. combine all other ingredients in a bowl; mix well. Pour over chicken and bake at 350ºF. for 30-40 minutes till chicken is done, basting a couple times if chicken is above the sauce
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Honey-Garlic Pork Tenderloin
from “The Best of Mr. Food Cookin’ Quickies”
3/4 cup lemon juice
3/4 cup honey
1/3 cup soy sauce
3 Tbsp. dry sherry or chicken broth
5 cloves garlic, pressed
two 3/4-lb. pork tenderloins
Stir together first five ingredients in shallow dish or heavy-duty zip-top plastic bag. Remove 1 cup mixture for basting and set aside. Pierce pork several times with fork; place in bag in remaining mixture. Cover or seal; chill 1 hour. Preheat grill. Remove pork, discarding marinade. Grill pork, covered, over medium heat (300-350ºF) 11-13 minutes on each side or until meat thermometer inserted into thickest portion registers 160ºF., basting with reserved honey mixture. Serves 4.
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Honey-Glazed Ham
from Carole
4 lb ham, boneless, fully cooked
12 oz. can lemon lime soda (or ginger ale)
1/4 cup honey
1/2 tsp. mustard
1/2 tsp. cloves, ground
1/4 tsp. cinnamon, ground
Place ham and soda into crockpot. If your pot has a rack, you can use it. Cover and cook on low 6 to 8 hours (high 3 to 4 hours). Thirty minutes before serving, combine remaining ingredients, including 3 Tbsp.. drippings from bottom of crockpot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.
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Honey-Glazed Paprika Pork Chops
from Pillsbury's "Great Grilling" cookbooklet
2 Tbsp. ketchup
2 Tbsp. honey
2 Tbsp. white wine vinegar
1 tsp. dried thyme
1/2 tsp. dry mustard
2 cloves garlic, minced
1 tsp. paprika
1/2 tsp. California blend pepper
1/2 tsp. seasoned salt
4 pork loin chops
Heat grill. In small microwave-safe bowl, combine all glaze ingredients; mix well. Microwave on high for 30 seconds. Stir; set aside. When ready to grill, in small bowl, combine paprika, pepper, and seasoned salt. Sprinkle both sides of pork chops with paprika mixture; rub into surface of pork. Place pork on gas grill over medium heat or on charcoal grill 4 to 6" from medium coals. Cook 12 to 15 minutes or until pork is no longer pink in center, turning twice, and brushing with glaze on each side during last 5 minutes of cooking time. Discard any remaining glaze. Yield: 4 servings.
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Honey-Lime Chicken
2 Tbsp. vegetable oil
2-1/2 to 3 lb. broiler-fryer chicken, cut up
1 Tbsp. minced onion
1 clove garlic, minced
2 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. honey
1/4-1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground turmeric, optional
1 lime, thinly sliced
In heavy 12" skillet, heat oil. Add chicken pieces with meaty parts toward center of pan where heat in most intense. Lightly brown chicken over medium heat for 10 minutes. Push chicken to one side; add onion and garlic. Cook and stir 1-2 minutes or until onion is tender. Drain off fat; discard. Combine soy sauce, lime juice, honey, red pepper, cumin, coriander and turmeric. Pour over chicken, stirring to coat. Cover skillet; simmer about 35 minutes or until chicken is tender, turning once. Chicken is done when it feels tender and is easily pierced with a fork. Transfer chicken pieces to warm serving dish. Garnish with lime twist. Stir pan juices and spoon sauce over chicken. Serves 6.
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Honey-Lime Chicken #2
4 boneless chicken breasts
1/4 cup lime juice
1 Tbsp. butter
1 tsp. honey
1/4 tsp. garlic powder
2 Tbsp. white wine or chicken broth
Place chicken in crockpot. In small saucepan, heat lime juice, butter, honey and garlic powder over low heat until butter melts. Add wine or broth and salt and pepper to taste. Pour mixture over chicken. Cover and cook on LOW for 8-10 hours. Serves 4.
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Honey-Lime Grilled Chicken
from Southern Living magazine
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 skinned and boned chicken breast halves
Combine first 3 ingredients in a zip-top plastic bag; add chicken, turning to coat. Seal bag and chill 30 minutes. Remove chicken from marinade, discarding marinade. Cook chicken, without grill lid, over medium-hot coals (350-400ºF.) for 5 to 6 minutes on each side or until done.
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Honey-Pecan Crusted Chicken
from Cooking Light magazine
1/4 tsp. salt
1/4 tsp. pepper
four 6 oz. skinned chicken breast halves
eight 4 oz. chicken drumsticks, skinned
1/4 cup honey
2 Tbsp. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1-1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 cup finely chopped pecans
Cooking spray
Preheat oven to 400ºF. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake for 40 minutes or until done. Serves 8
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Honey-Roasted Chicken
from Jennifer
6 boneless skinless chicken breasts
1 cup honey
1/2 cup low sodium teriyaki sauce
1/4 cup orange juice
1 Tbsp. Dijon mustard
Preheat oven to 375ºF. Place rinsed chicken in shallow baking dish in single layer. In separate bowl combine rest of ingredients. Pour over chicken. Bake uncovered 45-60 minutes or until chicken tests done.
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Hooters' Buffalo Wings
from TopSecretRecipes.com
10 chicken wings
Hot Sauce:
1/4 cup butter
1/4 cup Frank's Red Hot Sauce
dash of ground pepper
dash garlic powder
Coating for wings:
1/2 cup flour
1/4 tsp. paprika
1/4 tsp. salt
Pat dry the wings. Blend the coating ingredients together, and coat the wings. Put back into refrigerator for 1- 1 1/2 hrs. (This helps coating to stick when fried) When ready to fry the wings, combine the sauce ingredients in a saucepan over low heat. Heat until well blended. Fry the wings in hot oil for 10-15 minutes and dry on paper towels. Put wings into a large bowl. Pour sauce on, put lid on bowl and shake to coat.
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Hot & Sour Chicken
from Lynda
4 to 6 chicken breast halves, skinned and boned
1 cup chicken broth
1 pkg. Knorr's Hot and Sour Soup Mix
Put chicken breasts in crockpot. Add soup mix. Pour broth over all and cook on LOW for 5 to 6 hours. Serve with white rice or Chinese noodles. Serves 4-6
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Hungarian Pork Chops
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup flour
6 should pork chops, 1” thick each
4 Tbsp. butter
4 medium onions, chopped
2 cloves garlic, chopped
2 Tbsp. paprika, or more, to taste
1 cup hot water, in which 1 chicken bouillon cube has been dissolved
1 cup sour cream
1 Tbsp. dried dill
Mix salt and pepper with flour. Reserve 2 Tbsp. of the mixture for later. Dredge chops in flour. In heavy skillet, heat butter until brown. Add chops and brown about 5 minutes on each side. Remove from pan; set aside. In remaining fat, cook onion and garlic until translucent. Add paprika and bouillon to onion mixture and, over high heat, deglaze pan. Return chops to pan. Bring to a boil; reduce heat. Simmer, covered, 45 minutes or until chops are tender. Remove and keep warm. Stir reserved flour into sour cream. When smooth, add dill. Add sour cream to skillet and, over medium heat, cook sauce, stirring constantly, until thickened and smooth. Pour over chops and serve. Serves 6.
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Inside-Out Chicken
from allrecipes.com, shared by Carol
1 lb. chicken breasts
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
2 eggs
1/3 cup parmesan
1/4 cup oil
Pound chicken breasts to 1/2" thick. Sprinkle with salt and pepper. Dip chicken into beaten eggs that have been mixed with parmesan. Coat breasts with flour. Heat oil, and fry on medium heat until golden brown on both sides.
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Italian Beef in a Bucket
recipe by Chicago Sun Times
3-1/2 pounds beef roast, sirloin tip or rump roast
12 oz. jar Italian Giardiniera, drained
12 oz. jar pepperoncini peppers
1 envelope Zesty Italian salad dressing
10-oz. can beef broth
Place roast in slow cooker (3-1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender-can use a fork to pull apart. Serve on hard rolls topped with mozzarella cheese.
NOTE: Roast can be started while still frozen!
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Italian Chicken
from Lynda
2 lb. frozen boneless chicken breasts
1 pkg. Italian spaghetti sauce with herbs, dry mix
15 oz. can Italian or plain diced tomatoes, undrained
8 oz. can tomato sauce
penne pasta, cooked and drained, kept warm
Parmesan cheese
Place chicken in crockpot. Sprinkle the dry mix spaghetti sauce over top. Add diced tomatoes and tomato sauce. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. Serve over penne pasta. Top with grated parmesan cheese.
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Italian Chicken & Vegetable Bake
from “Casseroles,” by Christie Katona and Thomas Katona
3 whole chicken breasts, halved and skinned
6 large carrots, peeled and cut into 1” chunks
6 red potatoes, cut in half
salt and pepper to taste
16 oz. bottle zesty Italian salad dressing
1 cup broccoli florets
1 cup cauliflower florets
1 medium onion, chopped
1 green bell pepper, cut into 1” chunks
1 cup sliced fresh mushrooms
1 cup sliced zucchini
Heat oven to 375ºF. Spray 3-quart casserole with nonstick cooking spray. Arrange chicken, meat side down, in single layer in casserole. Cover with carrots and potatoes. Sprinkle with salt and pepper and pour dressing over all. Cover with a lid or foil and bake 40 minutes. Remove from oven, turn chicken and add broccoli, cauliflower and onions. Cover again and bake 20 minutes longer. Add bell pepper, mushrooms and zucchini and continue to bake another 10-15 minutes or until mushrooms are tender. Serves 6.
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Italian Chicken with Pasta
from Lynda
4-6 frozen chicken breasts
1 large green bell pepper, cut into strips
1 large sweet onion, sliced
8-10 cloves garlic, peeled and crushed (you can use less, but we love garlic)
14.5 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
a few shakes of chicken & herb bouillon
2 bay leaves
seasonings: garlic powder, sea salt, freshly ground black pepper, basil
6 oz. can tomato paste
thin spaghetti or angel hair pasta, cooked
freshly grated parmesan cheese
Lay frozen chicken breast on bottom of crockpot and top with peppers, onions, garlic cloves, diced tomatoes, tomato sauce, chicken bouillon and then seasonings. Cover and crockpot to LOW. Cook for about 4 hours and then stir in tomato paste. Cook an additional 1-2 hrs until chicken is tender and sauce is thick. Serve over hot pasta, topped with parmesan cheese. A loaf of crusty French or Italian bread goes great with this to soak up the delicious sauce! Serves 4-6.
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Italian Lemon Chicken
from Pieri
2 lemons
1 cup dry white wine
1/4 cup plus 2 Tbsp. extra-virgin olive oil
5 Tbsp. chopped fresh herbs (sag, thyme, rosemary, parsley, basil)
2 cloves garlic, minced
3 to 4 pounds chicken, cut into serving pieces
salt and pepper to taste
Grate the zest of the lemons into a bowl large enough to hold all of the chicken pieces, then squeeze in all the lemon juice, holding back the seeds. Whisk in wine, 1/4 cup olive oil, herbs and garlic. Add chicken pieces, turning them to coat well in the marinade. Refrigerate for several hours. Preheat oven to 350ºF. Heat remaining 2 Tbsp. olive oil in a frying pan. Drain chicken pieces, reserving the marinade, and sauté over medium heat until they are golden crisp on all sides (about 5 to 7 minutes.) Transfer chicken to a baking dish large enough to hold all of the chicken pieces in one layer. Pour reserved marinade into frying pan and bring to a boil, scraping up any remaining bits in the pan. Pour the hot marinade over the chicken in the baking dish. Place baking dish in oven, and bake for 25 to 30 minutes, or until chicken pieces are done (juices will run clear.) Serve in baking dish, or transfer to a serving plate and pour pan juices over chicken.
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Italian Pork Chops
from "Recipe Hall of Fame Quick and Easy Cookbook"
4 pork chops
garlic powder, oregano, celery salt and pepper to taste
8 oz. tomato sauce
4 slices mozzarella cheese
Sprinkle pork chops on both sides with seasonings. Place in 8” square baking dish. Cover with tomato sauce. Bake at 350ºF. for one hour. Top with cheese. Bake 5 minutes longer or until cheese is melted. Serves 4.
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Italian Pot Roast
from Carrie
2-1/2 lb. boneless beef round roast
1 medium onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
16 oz. no salt-added tomato sauce
0.7-oz. package Italian salad dressing mix
Slice roast in half and place in a 3-1/2 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours. Slice meat to serve. serves 8 at 5 points per serving
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Italian Roasted Pork Tenderloin
1 tsp. olive or vegetable oil
1/2 tsp. salt
1/2 tsp. fennel seed, crushed
1/4 tsp. pepper
1 clove garlic, finely chopped
2 pork tenderloins, about 3/4 pound each
Heat oven to 450ºF. Spray shallow roasting pan with cooking spray. Mash all ingredients except pork into a paste. Rub paste on pork. Place pork in pan. Insert meat thermometer so tip is in thickest part of pork. Bake uncovered 25 to 30 minutes or until thermometer reads 155ºF. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160ºF. (Temperature will continue to rise about 5ºF, and pork will be easier to carve
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Italian Seasoned Chicken Breast with White Wine Sauce
recipe by Nancy
1/2 cup flour
1 tsp. Italian seasoning
1 1/2 lbs boneless skinless chicken breast
2 Tbsp. butter
2 Tbsp. olive oil
1/4 cup dry white wine*
In a shallow dish mix together flour and Italian seasoning blend. In an ovenproof skillet melt butter, add olive oil and heat. Dredge chicken in flour mixture and add to the skillet. Sauté on each side until golden brown (about 3 minutes), add white wine. Cover and place in a 325ºF. oven for 45 minutes. Serve topped with pan sauce.
Nancy’s Notes: I prefer a pinot grigio or a chardonnay for this dish.
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Italian Turkey Tenderloin
from Karen
1 tsp. olive oil
4 Tbsp. Italian bread crumbs
1/2 egg, beaten
6 oz. sliced mushrooms
1/2 cup chicken broth
1/4 cup cooking sherry
1 Tbsp. heavy cream
1-1/2 pounds turkey tenderloin
4 Tbsp. parmesan cheese, grated
Dredge tenderloin in egg then bread crumbs. Spray pan with Pam and then add oil. Brown tenderloins on both sides and remove from pan. Put mushrooms in the bottom of a shallow casserole dish and top with browned tenderloins. Combine broth, sherry and cream and pour over the top into the casserole dish. Cover and cook at 350ºF. for 50 minutes. Top with parmesan cheese and heat briefly to melt.
Per serving: 204 Calories; 5g Fat (23% calories from fat); 31g Protein; 6g Carbohydrate; 71mg Cholesterol; 414mg Sodium Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat
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Jagerschnitzel
from Rhein Main USO Always Home
Recipe by Sybille Eckardt, shared by Sonia
4 boneless pork chops
1 egg
flour
bread crumbs
2 Tbsp. oil
1 Tbsp. butter
2 green onions, diced
1 pound mushrooms (mixed varieties), cleaned and sliced
1/4 cup dry white wine
1 cup cream or half and half
1 pinch paprika
1 pinch nutmeg
1 tsp. minced parsley
4 Tbsp. fresh chives, chopped
salt and pepper
1 beef bouillon cube
Pound each pork chop until thin. Dip first in flour, then egg, then breadcrumbs. Let sit for 15 minutes. Heat oil and butter in frying pan. Brown schnitzel on both sides, about 2-3 minutes per side. Keep warm. In separate pan fry onions in butter and/or oil. Add salt and sliced mushrooms. Add white wine and cream. Simmer on low. Spice with pepper, paprika, nutmeg, bouillon and salt. Add fresh chives and parsley before serving. Serve with Spaetzle.
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Juicy Apple Pork Chops
from Carrie
3 chops of your choice, thicker is better
1 can cream of mushroom soup
2 large granny smith apples pealed and sliced
1 large onion sliced
1/2 packet of French onion mushroom soup mix
1/4 cup water
1/4 apple juice
Nutmeg and cinnamon to taste
Place apples and onion on bottom of crockpot. Arrange chops on top. Mix remaining ingredients and pour over top. Best cooked on low 6-8 hours.
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Just Like A-1 Sauce
1/2 cup orange juice
1/2 cup raisins
1/4 cup soy sauce
1/4 cup white vinegar
2 Tbsp. Dijon mustard
1 Tbsp. grated orange peel
2 Tbsp. ketchup
2 Tbsp. chili sauce
Combine all ingredients in saucepan. Bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.
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Kansas City Barbecue Sauce
1/4 cup white vinegar
1/2 cup brown sugar
1/2 cup honey
1/2 cup Worcestershire sauce
1-1/2 tsp. cayenne pepper
1 cup tomato paste
1 Tbsp. chili powder
1 Tbsp. sage
1 tsp. salt
1 tsp. tumeric
3 cloves garlic, crushed
3 cups canned beef broth
3 Tbsp. paprika
Blend all together in large saucepan. Simmer 1-1/2 hours.
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Key West Ribs
from Gina
4-5 pounds of country style ribs
1 orange peel grated
1 lime peel grated
the juice of the one lime
1/4 cup of bbq sauce
1 small onion minced
1/2 cup of orange juice
1/4 tsp. of salt
Throw it all in together and 9 hours later you have a YUMMY meal. It is suitable for company as well.
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Lazy Crockpot Chicken
from Lisa
1 pkg. boneless chicken breasts
1 can cream of mushroom soup
1/4 cup flour
1 jar sliced mushrooms
Salt, pepper and paprika. Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in crockpot. Mix other ingredients together. Add to crockpot. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes.
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Lazy Man's Fried Chicken
from "Recipe Hall of Fame Quick and Easy Cookbook"
2-3 lb. frying chicken, cut up
1/4 cup shortening
1/4 cup butter
1/2 cup flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
Wash and dry chicken. In oven, melt shortening and butter in 9x13” pan. Mix flour, salt, paprika and pepper. Coat chicken thoroughly with flour mixture. Place chicken, skin side down, in melted shortening. Bake at 350ºF., uncovered, for 30 minutes. Turn chicken and cook 30 minutes more. Serves 4.
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Lean Chicken-Fried Steak with Gravy
from "Anywhere But In The Kitchen - Easy, Fast Healthy Recipes"
1/2 cup buttermilk
1 cup flour, reserve 1 tbsp
1 tsp salt
1 tsp black pepper - I used Montreal Steak seasoning
2 tbsp oil
2 cup skim milk
Dip steaks into buttermilk to coat all sides. Combine flour, salt, and black pepper. Measure 1 tablespoon and set aside. Dip buttermilk-coated steaks into flour mixture so that flour sticks to all surfaces. Set aside on wax paper for 20 minutes. Heat a nonstick skillet over medium heat with 1 tablespoon oil. (add remaining 1 TBSP oil if needed) When oil is hot, add breaded steaks and cook on each side until golden (5 to 6 minutes). Be careful when turning so that coating does not stick to pan. Remove from pan and keep warm. Combine milk and reserved tablespoon of flour in a jar with tight-fitting lid. Shake well. Stirring constantly, add milk mixture to skillet. Be sure to scrape up any pieces of crust stuck to bottom. This makes great gravy. When all the milk is stirred in, raise heat and bring mixture to a boil. Lower heat and simmer until gravy thickens (about 3 to 5 minutes). Continue stirring and adjust seasoning to taste with salt and pepper. Serve gravy over steaks. Serves 4.
Per serving: Calories 165 Fat 6.8 g Protein 24.2 g Carbohydrates 2 g Fiber 0 g Cholesterol 70 mg Sodium 54 mg
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Lemonade Chicken
from http://www.ebicom.net/kitchen/ppage/crock
4-6 pieces chicken (breasts and legs)
6 oz can frozen lemonade, thawed
2 Tbsp. brown sugar
3 Tbsp. ketchup
1 Tbsp. vinegar
2 Tbsp. cornstarch
2 Tbsp. cold water
Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on high 3-4 hours or low 6-8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice. (I thickened liquid right in crockpot, turned to high).
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Lemon Almond Chicken
5 Tbsp. lemon juice
3 Tbsp. Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 tsp. ground white pepper
6-1/2 Tbsp. olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 tsp. cornstarch, dissolved in 1 Tbsp. water
2 Tbsp. orange marmalade
2 Tbsp. butter, cut into pieces
2 Tbsp. chopped fresh parsley
1/4 tsp. crushed red pepper flakes
6 slices lemon, for garnish
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 Tbsp. of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour. In a large skillet, saute the almonds in 1/2 Tbsp. of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 Tbsp. olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve. Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
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Lemon & Garlic "Dump" Chicken
from slowcooker@yahoogroups.com
2 cloves garlic, chopped
4 Tbsp. olive oil
2 Tbsp. chopped parsley
3 Tbsp. lemon juice
1/8 tsp. pepper
1-1/2 pounds chicken pieces
For immediate cooking: Preheat oven to 350ºF. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a one-gallon freezer bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350ºF. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Lemon Asparagus Chicken
1 Tbsp. vegetable oil
4 boneless chicken breast halves
1 can cream of asparagus soup
1/4 cup milk
1 Tbsp. lemon juice
1/8 tsp. pepper
Heat oil in skillet add chicken and cook until browned. Add soup, milk, lemon juice, and pepper. Heat to a boil cover and cook over low heat 5 min or until done. Serves 4
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Lemon Chicken
1/2 cup dry white wine
1/4 cup lemon juice
2 Tbsp. vegetable oil
1 tsp. paprika
2 lemons, thinly sliced
1 clove garlic, crushed
3-lb. broiler-fryer chicken, cut up
paprika
Mix wine, lemon juice, oil, 1 tsp. paprika, 1 lemon and the garlic; pour over chicken pieces. Cover and refrigerate at least 3 hours. Remove chicken; discard lemon slices, but reserve marinade. Cover and grill chicken, bone sides down, 5-6" from medium coals, 15-20 minutes; turn chicken. Cover and grill, turning and brushing 2 or 3 times with reserved marinade, until chicken is done, 20-40 minutes longer. Roll edges of remaining lemon slices in paprika; arrange around chicken. Serves 6.
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Lemon Chicken #2
from “Casseroles,” by Christie Katona and Thomas Katona
3 lb. chicken pieces of your choice
1 cup lemon juice
1 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/3 cup vegetable oil
1 Tbsp. grated lemon zest
2 Tbsp. brown sugar
1/4 cup chicken broth
1 tsp. lemon extract
1 lemon, thinly sliced
Marinate chicken pieces in lemon juice overnight. Heat oven to 350ºF. Spray 9x13” casserole with nonstick cooking spray. Drain chicken and pat dry with paper towels. Combine flour, salt, pepper and paprika in plastic bag and shake chicken pieces to coat. Heat oil in large skillet and fry chicken over medium heat until brown and crisp, about 5 minutes on each side. Place chicken in single layer in casserole. Sprinkle with lemon zest and brown sugar. Combine chicken broth and lemon extract and pour over chicken. Place lemon slices on top of chicken. Bake 30-40 minutes, or until chicken is tender. Serves 4.
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