Date: Mon, 22 Apr 91 22:27:22 PDT Subject: CHICKEN: Forty Cloves of Garlic From: Soprano Jeff Sorenson writes: >I have been unable to find a recipe for the Chinese garlic chicken dish >that I've enjoyed in several restaurants. All of the books that I've >come across don't even mention the existence of this dish. Does anyone >know of a recipe for this dish, or perhaps a book which contains this >recipe? Thanks. The following recipe is taken from "365 Ways to Cook Chicken" by Cheryl Sedaker. (This is a wonderful cookbook for those who like to eat chicken and are looking for new ways to prepare it.) Forty Cloves of Garlic (serves 4) 2 tbsp butter 1/2 tsp dried thyme 1 tbsp olive oil 1 tsp salt 1 chicken, cut up 1/4 tsp freshly ground black pepper 40 garlic cloves, unpeeled 2 tbsp lemon juice Preheat oven to 350 degrees. In a large Dutch oven or kettle, melt the butter in the olive oil. Add the chicken pieces and cook until golden on all sides (approximately 5 to 10 minutes). Remove all but 2 tablespoons of the fat. Add the garlic and stir until it is coated. Sprinkle garlic/chicken mixture with the remaining ingredients and add 1/4 cup of water. Cover tightly and bake for 1 and 1/2 hours. Lydia M. Uribe uribe@jarthur.claremont.edu Newsgroups: rec.food.recipes Distribution: world From: PAUL.EDMONDS@c3.uws.edu.au Date: 29 Jan 92 21:53:03 V Subject: CHICKEN: Aji de Gallina Summary: orig. subj CHICKEN: Aji de gallina Archive-Name: recipes/chicken/aji-de-gallina Keywords: recipe chicken aji de gallina Followup-To: rec.food.cooking Organization: ? Approved: aem@mthvax.cs.miami.edu From "Peruvian Dishes" - Compiled by Brenuil - Edited by A.B.C. S.A. Lima Peru (8 servings) 4lbs. chicken 1/2 cup of oil 1/2 lb. of chopped nuts (I suggest walnuts p.e.) 2 tsp ground garlic 6 chilis liquidized 4 slices of bread 1 large tin of evaporated milk 4 oz. grated parmesan cheese 1 large onion , finely chopped salt & pepper to taste 6 yellow potatoes ( normal potatoes are fine p.e.) olives, hard boiled eggs ( Boiled rice - enough for 8 servings p.e.) Boil the chicken in salted water. Remove from bone and break into bite size pieces. In a saucepan heat the oil and fry the onion, garlic and chili peppers, salt and pepper to taste. Fry until golden and add the bread which has been soaked in the chicken broth, having removed the crusts. Cook slowly for 10 minutes then add chopped nuts, grated cheese and chopped chicken. Two or three minutes before serving add the evaporated milk. Decorate the dish with halved potatoes and eggs quartered lengthwise and olives. (serve with the boiled rice p.e.) ( This is one of my favorite South American recipes - p.e. ) Paul Edmonds paul.edmonds@c3.uws.EDU.AU Digest: #156 Date: Mon, 8 Jul 91 20:26:12 -0400 From: ak399@cleveland.freenet.edu (Carole A. Resnick) Subject: CHICKEN: Amaretto Chicken Title: Amaretto Chicken Categories: Poultry Main dish Servings: 8 5 ea Boned Chicken Breasts 3 tb Flour 1 1/2 t Salt 1 1/2 t Ground Pepper 2 t Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. Carole Bon Appetit Digest: #110 Date: Mon, 8 Apr 91 07:00:46 GMT From: cplma@marlin.jcu.edu.au (Lynn M Alford) Subject: CHICKEN: Chicken and Dumplings In <1991Apr06.004156.16082@mthvax.cs.miami.edu> hastings@jpl-devvax.Jpl.Nasa.Gov (Sheri Hastings) writes: >HELP !!! My grandmother used to make the most wonderful chicken and >dumplings. They were fattening but delicious. She was a Pennsylvania >Dutch woman who lived in Kentucky. That sort of background really I'm not quite sure how thick your grandmother might have made this but I would start with a chicken and a quart of water then boil the chicken until it is easy to remove the flesh from the bones. Remove it from the pot and let cool. While the chicken is cooling, add spices to the pot (parsley, celery seeds, salt, etc.) and whatever vegetables you would like (carrots, celery, etc.). Remove all the meat from the chicken bones and put the meat in the pot. Start the pot boiling again. Now in a bowl, you want to stir together 1 1/3 cups of flour (not self-rising), 2 t of baking powder, 1 t chopped parsley, and 1/2 t of salt until these dry ingredients are thoroughly mixed. Now measure 2/3 c milk and 2 T salad oil into a cup. Slowly stir this into the flour mixtung tablespoons on the chicken stew. Cook them for ten minutes uncovered and then ten more minutes covered. Serve. (Dumpling recipe is based on the Good Housekeeping Cookbook, ed. by Zoe Coulson. Chicken recipe is just based on throw it into the pot till done. :-) ) (Query would any one be interested in seeing a Peaches and Dumplings recipe?) Lynn Digest: #112 Date: 10 Apr 91 18:29:03 GMT From: Linda Hoover Subject: CHICKEN: Chicken and Dumplings Chicken and Dumplings (German/PennDutch Background): 1 large chicken without innards 2 large onion (sweet) 1 small head of celery (w/heart) 4-5 qt water Salt and pepper to taste 3-7 cloves garlic Paprika (makes it a beautiful golden color) Set all of this to boiling about 3 hours before you intend to serve. Veggies should be cut up into SMALL cubes. Boil for at least two hours until the meat on the chicken falls off the bones, remove meat from broth, and pick all meat from the bones. Return the meat to the pot and turn down to a simmer. Make a light baking powder biscuit recipe (I use Fanny Farmers) and add an extra 1/2 cup of milk. Bring pot back to a rolling boil, drop biscuit sized dough from spoon into pot, making sure that they stay separate (at least by a little broth). Cover and cook for 20 minutes. These should be served piping hot with "Green Beans with Bacon and Onion" and a veggie tray. Homemade Egg Noodles: 2 Cups of White flour 1 egg Pinch of Salt Put the flour on a clean counter in a peaked pile, with a spoon, make a dent in the top of the flour for the egg. Break the egg into the flour and mix thoroughly (hands only - no forks). Knead vigorously until the dough is fairly stiff. Roll thin and slice into noodles with a dull table knife (pressing the noodles apart rather than cutting apart. Leave on counter for 1-2 hours to dry. Should be boiled in the soup, only 8 min. before serving. Newsgroups: rec.food.recipes Distribution: world From: krp@sirius.csustan.edu (Ken Pergrem) Date: Fri, 3 Jan 92 22:43:32 GMT Subject: CHICKEN: Avgolemono (Greek Egg and Lemon Soup) References: Summary: orig. subj Re: REQUEST: Greek Lemon Rice Soup Archive-Name: recipes/chicken/avgolemono1 Keywords: recipe chicken avgolemono1 Followup-To: rec.food.cooking Organization: CSU Stanislaus Approved: aem@mthvax.cs.miami.edu In article kapson@dip.eecs.umich.edu (John Kapson) writes: >I went to Greektown in Detroit on New Years Day and had, for the first >time, Greek Lemon Rice soup. Actually, it had some Greek name that I >can't remember or pronounce, but it appeared to be something like cream >of chicken soup with rice, lemon juice, and (I think) yoghurt, plus >assorted spices, mixed together. Anybody know a good recipe for this >or even what its really called? It's delicious and I must have more!!! The soup you had sounds like avgolemono. I have not tried the following recipe, but it does look pretty good. This recipe is from _Greek Cooking_, by Ruth Kershner (Weathervane Books, 1977. ISBN 0-517-239329), p.15: ==== egg and lemon soup (soupa avgolemono) 2 10 3/4 oz. cans condensed chicken broth 2 soup cans water 2 teaspoons dried parsley 1/3 cup raw long-grain rice 2 eggs juice of one fresh lemon Combine the chicken broth, water and parsley. Bring to a boil. Add the rice. Cover and cook for 25 minutes. Meanwhile, beat the eggs well. Slowly add the lemon juice to the eggs while continuing to beat them. Slowly pour 1 cup of the hot soup into the egg mixture while beating. Slowly pour the egg and soup mixture back into the soup pot while stirring vigourously. Cook over very low heat for a few minutes, stirring constantly, until slightly thickened. DO NOT BOIL, as the mixture will curdle. The chicken-broth mixture can be made in advance and reheated, but do not add the egg and lemon-juice mixture until just before serving. This soup does not reheat well. Makes 4 servings. Good luck! --Ken krp@altair.csustan.edu ..!uunet!altair.csustan.edu!krp Newsgroups: rec.food.recipes Distribution: world From: butch@wet.UUCP (Butch Katigbak) Date: 5 Jan 92 03:28:49 GMT Subject: CHICKEN: Avgolemono (Greek Egg and Lemon Soup) References: Summary: orig. subj Greek Lemon Soup Archive-Name: recipes/chicken/avgolemono2 Keywords: recipe chicken avgolemono2 Followup-To: rec.food.cooking Organization: Wetware Diversions, San Francisco Approved: aem@mthvax.cs.miami.edu Title: Greek Lemon Soup Servings: 4 2 ea Eggs 1 ea Lemon 1 qt Chicken broth Combine lemon and eggs. Mix without beating. Temper the fluid by slowly combining with one cup of the chicken broth. Once combined, slowly pur into simmering chicken broth. Serve with parsley. Newsgroups: rec.food.recipes Distribution: world From: ccb@blizzard.corp.sgi.com (Cynthia Besselman) Date: Fri, 3 Jan 1992 19:25:36 GMT Subject: CHICKEN: Avgolemono (Greek Egg and Lemon Soup) References: Summary: orig. subj Re: REQUEST: Greek Lemon Rice Soup Archive-Name: recipes/chicken/avgolemono3 Keywords: recipe chicken avgolemono3 Followup-To: rec.food.cooking Organization: Silicon Graphics, Inc. Approved: aem@mthvax.cs.miami.edu The soup that you had is pronounced "av-go-lemono soupa" with the g having a greek throaty gamma sound. It is a very simple soup to make... Create chicken soup: boil chicken meat and remove the scum from the top. remove the meat, de-bone, and break meat into small bite size pieces. return meat to the stock, keep boiling. add rice (approximately 2-3 cups, depending on how much stock you have) and boil until done. take 3 egg whites, whip until frothy and firm add the juice of 2-3+ lemons (to taste, I like things very lemony) take the soup off of the "fire" add stock slowly to egg whites and stir so that they do not cook once all of the stock has been added to the egg whites, pour it all back into the pot with the rice and meat. salt and pepper to taste. Newsgroups: rec.food.recipes Distribution: world From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Date: Sun, 23 Feb 1992 16:50:00 GMT Subject: CHICKEN: Chicken Big Mamou on Pasta Summary: orig. subj Chicken Big Mamou served on Pasta Archive-Name: recipes/chicken/big-mamou+pasta Keywords: recipe chicken big mamou pasta Followup-To: rec.food.cooking Organization: University at Buffalo Approved: aem@mthvax.cs.miami.edu The town of Mamou, in southeastern Louisiana, claims itself as the "tomato capitol of the world." So dishes with the term "Mamou" usually mean that there are tomatoes in the dish. Calling the dish ".... Little Mamou" means just a few tomatoes; ".... Big Mamou" means lots of tomatoes. So here is a pasta dish that is Cajun in inspiration: Chicken Big Mamou on Pasta -- From Chef Paul Prudhomme's Louisiana Kitchen, ========================== by Paul Prudhomme. NY: Wm. Morrow & Co, 1984 ISBN 0-6808-02847-0 Makes 6 servings. 6 quarts hot water 1/4 cup vegetable oil 3 tablespoons salt 1 1/2 pounds fresh spaghetti, or 1 pound dry Seasoning mix: 2 teaspoons dried thyme leaves 1 1/4 teaspoons ground red pepper (preferably cayenne) 1 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon dried sweet basil leaves 1 pound plus 4 tablespoons unsalted butter, IN ALL 1 cup very finely chopped onions 4 medium-size garlic cloves, peeled 2 teaspoons minced garlic 3 1/4 cups, IN ALL, rich chicken stock 2 tablespoons worcestershire sauce 1 tablespoon plus 1 teaspoon Tabasco sauce 2 16-ounce cans tomato sauce 2 tablespoons sugar 2 cups very finely chopped green onions, IN ALL Chicken seasoning mix: 1 1/2 tablespoons salt [reduce this if desired] 1 1/2 teaspoons white pepper 1 1/2 teaspoons garlic powder 1 1/4 teaspoons ground red pepper (preferably cayenne) 1 teaspoon black pepper 1 teaspoon ground cumin (optional) 1/2 teaspoon dried sweet basil leaves 2 pounds boneless chicken (light and dark meat), cut into 1/2-inch cubes Place the hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to al dente stage (about 4 minutes if fresh, 7 minutes if dry); do not over cook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a colander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking over medium heat until onions are dark brown but not burned [not unlike you cook onions for Indian curry dishes], about 8 to 10 minutes, stirring often. Add 2 1/2 cups of the stock, the worcestershire and Tabasco; bring to a fast simmer and cook, about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally. Heat the serving plates in a 250 deg F. oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1 1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, FOR EACH SERVING melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2-cup measure); heat spaghetti 1 minute, stirring constantly. Add 1 1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving platter. Repeat process for remaining servings. *** Enjoy, Carol riacmt@ubvms.cc.buffalo.edu Date: Thu, 29 Nov 90 10:43:31 EST From: amyl@cbnews.att.com Subject: SHRIMP: Boiled Shrimp In article <1990Nov05.204147.20282@mthvax.cs.miami.edu>, gt2067c@prism.gatech.edu (E GR 1170 STUDENT) writes: > I really need a shrimp boil recipe if someone out there has one to share. Here is a very basic recipe for boiled shrimp. Wash the shrimp well, but do not remove the shells. Cut up one or two pieces of celery and place in a pot of water to boil. I'm not sure exactly why celery is used, except that it may absorb some of the "fishy" taste. Add the shrimp to boiling water. Boil for ~5 minutes or until the shrimp turns bright pink. Remove from the water and chill in the refrigerator, if desired. Don't chill them in a glass bowl, however, because it makes the shrimp taste funny. Serve with lots of cocktail sauce! A.M. Lanning Newsgroups: rec.food.recipes Distribution: world From: rwedeman@attmail.att.com (Robin S Wedeman) Date: Tue, 29 Oct 91 11:03:43 EST Subject: CHICKEN: Broccoli and Chicken Summary: orig. subj RECIPE: Broccoli and Chicken Archive-Name: recipes/chicken/broccoli+chicken Keywords: recipe chicken broccoli chicken Followup-To: rec.food.cooking Organization: AT&T Bell Laboratories Approved: aem@mthvax.cs.miami.edu Broccoli and Chicken 4 chicken breasts, boned, skinned, and halved Bake at 350 degrees for 30-45 minutes, or cook another way. Place cooked chicken on top of: 2 boxes frozen broccoli, cooked Combine the following and pour over broccoli and chicken: 1 can cream of chicken soup 1 can cream of mushroom soup chicken broth (not enough to make it runny) 1/2 cup mayo 1 teaspoon lemon juice 1/2 cup shredded cheese (mozzarella, swiss, etc.) Combine 1 cup bread crumbs and 1 tablespoon melted butter. Sprinkle on top. Bake 30 minutes at 350 degrees. Variation: I cut this recipe in half and use only one type of soup. I also use mozzarella cheese, but any kind would work. Newsgroups: rec.food.recipes Distribution: world From: jrtrint@pacbell.com (John Trinterud) Date: Thu, 26 Mar 1992 02:29:31 GMT Subject: CHICKEN: Individual B'stila Summary: orig. subj Intercalary Day Tea Recipes, Installment 2 Archive-Name: recipes/chicken/bstila Keywords: recipe chicken bstila Followup-To: rec.food.cooking Organization: Pacific * Bell Approved: aem@mthvax.cs.miami.edu Intercalary Day Tea Recipes - Individual B'stila Abbrev: t = teaspoon T = tablespoon C = cup (8 oz) Individual B'stila B'stila is traditionally a wonderous Morrocan concoction of pigeon or dove with saffron and other spices, onions, eggs and cilantro, almonds and honey, encased in beautifully browned phyllo (filo), dusted with powdered sugar and cinnamon. Moroccan restaurants usually serve b'stilaetizer, but it has also been a main dish at our house several times in the past. Id to serve a large b'stila at the tea, and let the guests have at it with fingers and elbows, but Colene and modesty prevailed :-) With help from Jim Perry (perry@apollo.com) and Rick Schubert (rns@se-sd.sandiego.ncr.com) recipes posted many moons ago at the height of the "Great Saffron/Tumeric Conflict," here's an individual-sized approach to traditional b'stila. Do invest in saffron, I spent $ 6.00 on a package containing about 2 teaspoons worth at our favorite Persian deli. I used almost all of it on 6 pounds of chicken. This recipe is sized for around 8 dozen b'stila, rolled on 2 inch wide strips of filo dough. You could easily reduce the quantities to make fewer, but they do freeze well. Don't begin the process until you've read through the entire recipe - the assembly is *very* tedious and works best with 2 people. The butter content of this recipe is also not for the faint of heart or the diet concious. Ingredients List 2 packages defrosted filo dough. Don't open inner sleeve until all ingredients have been prepared and you're ready to assemble. Chicken: 6 pounds of boneless, skinless chicken breasts. Mix 1/2 t of saffron in 1/2 C hot water, repeat as necessary 2 t cinnamon (approx) 2 t mixed Italian spices (approx) parsley, basil, oregano, etc 1 t salt (or to taste) Onions: 4 large onions, chopped medium/small 2 T olive oil 2 T butter Eggs: 1 dozen large eggs, beaten well 1 T butter 1 C chopped fresh cliantro Almonds: 2 C whole almonds 3 T butter 3 - 6 T honey Lots of melted butter or margerine Powdered Sugar and Cinnamon Initial Procedures: In a large skillet or saute pan, saute chicken breasts in a small amount of olive oil. Sprinkle each side with the spices, and pour roughly 1/2 t of the saffron/water on each piece. I covered the pan and cooked the chicken less than 5 minutes per side. Test for doneness by slicing into the thickest part - you don't want underdone chicken! It should be quite golden in color, lovely stuff. Continue the process until all the chicken is done. Shred the chicken, or cut into small ( 1/4 inch square ) pieces and set aside in a covered bowl. If you're in my house, escort the spoiled, howling, 15 pound siamese cat out from beneath my feet and the kitchen at this point :-) Talk about a chicken freak. Onions next. In the same pan, saute the chopped onions in what's left of the chicken juices and spices, adding a bit of butter and olive oil. Cook and stir until they're a soft carmelized brown, this takes time and must be watched carefully. When done, mix into the prepared chicken. Almonds next. Dip almonds in hot water (use a colander) and slip skins. Use food processor or knife to chop into consistent small pieces, don't mush or turn them into powder. Still in the same skillet, brown the almonds in honey and butter. Best to stir almost constantly and watch carefully. Place in a small bowl and set aside. Eggs last. Beat the eggs well, mix in the cilantro. Still in the same pan, scramble the eggs with a bit of butter until they're just done. Place in a bowl. Assembly Procedure: Place a smooth dish towel on your counter and dampen (NOT WET) another dish towel. Slit the inner sleeve on one filo package and unfold the filo on the towel. We'll be working with two sheets at a time, place the damp towel over the remainder to keep it pliable. Filo is nasty stuff to deal with, I liken it to handling tissue paper with boxing gloves - Colene is really quite good at this step, hence the suggestion for 2 people in the assembly process. Get your melted butter and a soft pastry brush, and arrange all the ingredient bowls around a good-sized breadboard. Working with two filo sheets at a time, place the rectangle with the 16 inch long side towards you. Brush the top with melted butter *carefully*, then cut vertically into 8 - 2 inch wide strips. Don't worry about exactness, the filo won't stay workable that long :-) Place a small amount of the chicken and onion mixture at a 45 degree angle at the base of each strip. Add an equal amount of the eggs and cilantro, cover with the almonds. After a few attempts, you'll get a feel for how much will fit nicely. Roll flag fashion in triangles up the strip. It will take 4 folds to completely encase the filling, try and make them neat and consistent. Seal the seams with melted butter. Repeat the process with two sheets of filo at a time until your patience and back muscles are exhausted. If you take a break, the ingredients keep well in the refrigerator, but don't try and refold the filo. Best to work your way through a package at a time. Baking: Place the b'stila on a sprayed cookie sheet as you go. Preheat the oven to 350 degrees. Paint each one with a little more melted butter, and bake for approx 20 minutes, or until the filo turns golden brown. Check the bottoms and don't allow them to burn. Cool on a rack, dust evenly with powdered sugar through a fine mesh sieve. Dust again with a smaller amount of cinnamon. Notes: I find it's easier to cut the filo with a sharp, heavy chef's pattern knife. Start about 1 inch down from the top, and place the middle of the blade on the filo, push through the top edge, then draw down through the bottom. This avoids crumpling the top. Keep a damp towel in your lap, the filo is buttery and slippery, and the almonds sticky, you get the picture. We spent two days on 8 dozen b'stila, taking frequent breaks. All told, probably 6 hours of work. Yes, we would do it again, but not all in the week before the tea.... Freeze a dozen or so per foil pan. Defrost, and warm for 10 minutes in a 350 degree oven before serving. John Trinterud jrtrint@srv.pacbell.com Date: 21 May 90 12:38:53 GMT From: dbruck@ciss.Dayton.NCR.COM (Don Bruck@ciss.Dayton.NCR.COM) Subject: RECIPE: Spicy Buffalo Wings In article <1990May19.135939.21161@mthvax.cs.miami.edu> michaud@netrix.nac.dec.com (Jeff Michaud / DECnet-ULTRIX) writes: > > I always love to get Buffalo Wings when I go out to eat > at a place that has them. >\--------------------------------------------------------------/ These are so simple it's scary. Cut the wings at the joint, using just the first two sections. (The tips are a great addition to the stock pot) Rub them with fresh ground black pepper Fry them in a wok in Peanut Oil and drain them when done. IN THE MEANTIME Melt butter in a sauce pan. Add tabasco (tm), or other Louisiana hot sauce. (Usually one stick of butter for 3 to 5 Tablespoons of hot sauce) Pour the butter/hot sauce mix over the wings. All I use for celery is celery. We like Marie's Blue Cheese dressing. - -------------------------------------------------------------------- don Date: 23 May 90 19:14:11 GMT From: auwen%convex@uunet.UU.NET (John David Auwen) Subject: Re: REQUEST: Spicy Buffalo Wings In article <1990May19.135939.21161@mthvax.cs.miami.edu> michaud@netrix.nac.dec.com (Jeff Michaud / DECnet-ULTRIX) writes: > > I always love to get Buffalo Wings when I go out to eat > at a place that has them. > ...Anyone out there have a good recipe? Maybe someone who's > worked at a restaurant that serves Buffalo Wing? This is a wing recipe that Denis Lynch posted several months ago: ...I used to cook wings for a living in Buffalo. Here's the deal: 1) Get some Durkee's Louisiana Hot Sauce. (It used to be called Franks, but I guess big business won out. Still tastes the same to me!). 2) Acquire some margarine. Only margarine works right (correct taste and resistance to burning). Neither oil nor butter will substitute. 3) So. Get the wings cut up, and start heating up the frying grease. Some revisionist (or health-conscious) types insist on other cooking methods, but there is nothing like the real crisp-on-the-outside moist-and-chewy-on-the-inside texture of fried wings. 4) Make up the sauce. Put the Durkees and margarine into a skillet or saute pan big enough to comfortably hold one fryer-load of wings. The total amount of sauce at once should be about 1/4" in the bottom of the pan. The proportions are: a) equal parts is the nominal starting point (called "medium" in Buffalo). A bit of tingle, but not very spicy. b) All Durkees doesn't taste as good, but is pretty hot. 3:1 Durkees to margarine is about as hot as I like it. c) For the really timid (like my 3-year-old) just a splash of Durkees in the margarine gives a little flavor but no noticable hot). The idea is to cook up the Durkees and margarine to a bit thicker consistency. It should simmer for 5 minutes or so, then be kept hot. A few obvious notes: You can make up just one batch of sauce for a bunch of wings. You can just add more ingredients to the pan as you use up the sauce. When you add more ingredients, you can adjust the spiciness. I use this to satisfy everybody: I start out with all the margarine I plan to use, and put in just a splash of Durkees. That makes a few wings for the three-year-old. Then a bunch more Durkees to make the wings the way my wife likes them. Still more Durkees to get it the way I like it. 5) Fry the wings. They're cooked when the bubbles slow down significantly. This takes seeing it once to know just how much bubbling corresponds to "done," but it doesn't take a rocket scientist to get it right. At home, I put the "drumettes" in first, because they take a minute or two longer to cook. As always with frying, be sure that you don't put in so much food that the temparature of the fat drops below 325 or so, and have the heat on so it gets back up to 375 ASAP. 6) As the wings finish cooking, take them out and drain thoroughly. I generally put them in a strainer held over the fat. Don't pile them up in a bowl, or the fat will cool and congeal before it runs off! 7) Once the wings are drained, put them in the sauce and get the wings covered with sauce. The official restaurant way to do this is to toss them in the air, but your stove cleaner may not appreciate this... 8) Use tongs to pick the wings out of the pan and let the sauce drain off. Some restaurants toss the wings on a grill for a few seconds at this point to "bake on" the sauce. 9) Serve with celery sticks and blue cheese dressing on the side. Yes, the BCD *is* for the wings! But make sure it is good BCD, with nice chunks of good cheese. (One of the sadder realizations of my growing up is that there are some things you just can't get: restaurants get a special Kraft dressing that comes only in five-gallon containers that must be continuously refrigerated. Great stuff, not available to you and me.) Date: 23 May 90 15:11:46 GMT From: slcpi!kaplanr@uunet.UU.NET (Roger Kaplan) Subject: Re: REQUEST: Spicy Buffalo Wings In article <1990May19.135939.21161@mthvax.cs.miami.edu>, michaud@netrix.nac.dec.com (Jeff Michaud / DECnet-ULTRIX) writes: > > I always love to get Buffalo Wings when I go out to eat > at a place that has them. I'd really like to be able to > make them at home and have them taste just as good and > spicy. I've tried a recipe that I found on the back of > a bottle of Blue Cheese dressing, which wasn't bad, but > doesn't quite cut it (it was more of a coating on the > wings than actually marinated into the them). > > Anyone out there have a good recipe? Maybe someone who's > worked at a restaurant that serves Buffalo Wing? Well, I have not worked in a restaurant that serves wings, but I lived in a fraternity that worshipped them. We always kept a supply in the freezer for "emergency wings". We were also fortunate to have a deep fryer, which is vital for authentic wings. Our "emergency wing sauce" consisted of items that our kitchen always stocked: ketchup, sugar, and tabasco, and another ingredient that could always be scared up: cheap red wine -- the cheaper the better. The scene would usually be something like this: 10 guys are huddled around the metal prep table in front of the fryer. As the wings came out of the fryer, they would be replaced assembly-line fashion with another batch. The wings would be consumed by the horde, then more sauce would be made up ("Put the whole bottle of Tabasco in this time; the last ones were wimpy") as the new batch of wings neared completion. In this way, we could finish off about 15-20 pounds of wings in an hour or so. Assembly: deepfry wings for 10-12 minutes if frozen, 4-5 if not. While wings are frying, make sauce. Dump some ketchup into a pot, add sugar to taste, dump in a few glugs of red wine and whisk until the sauce reaches the right consistency. Then add enough tabasco to make your mouth peel. Dump wings in pot, and shake until well coated. Notes: 1) Many recipes call for just frying wings with hot sauce. I don't think this cuts it. Avoid barbecue sauces too; you will make BBQ wings, not buffalo wings. 2) Use a deepfryer if at all possible. I find that deepfrying on top of the stove is difficult at best and dangerous at worst. 3) Don't overcook the wings. The sauce coats the wings better when the surface is moist. 4) Commercial wing sauce does exist. It probably tastes more authentic, but it is expensive and nowhere near as much fun. 5) The school referred to, while not in Buffalo, was in upstate NY, and therefore the opinions of the attending students do carry some legitimacy (more so than, say, Californians'). Wings are designed to be eaten in mass quantities in very cold climes. - -- - ----------------------------------------------------------------------- **Roger Kaplan kaplanr@shearson.com ...!uunet!slcpi!kaplanr Shearson Lehman Hutton (an AMEX company) New Yawk, NY Disclaimer: Neither AMEX nor SLH has anything to do with my postings. Date: 6 Jun 90 18:14:17 GMT From: jweldon%renegade.csd@sgi.com (Jack P. Weldon) Subject: Re: REQUEST: Spicy Buffalo Wings In article <1990May19.135939.21161@mthvax.cs.miami.edu> michaud@netrix.nac.dec.com (Jeff Michaud / DECnet-ULTRIX) writes: > > I always love to get Buffalo Wings when I go out to eat > at a place that has them. I'd really like to be able to > make them at home and have them taste just as good and spicy. [Sorry for the late posting--vacations do that to you...] I didn't see this variation reposted--the best wing recipe I've ever tried. ****************************************************************************** BUFFALO WINGS ------------- This recipe came over the net about five years ago [now 7--jw]. It is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce--This makes enough for about 30 "wingettes" - ----------------------------------------------------- 6 Tablespoons (3 oz.) of FRANK'S Louisiana Hot Sauce (now Durkee's) 1/2 stick of margarine (not butter!) 1 Tablespoon of white vinegar 1/8 teaspoon of celery seed 1/8 to 1/4 teaspoon of Cayenne pepper 1/4 teaspoon of red pepper 1/8 teaspoon of garlic salt dash of black pepper 1/4 teaspoon of Worcestershire Sauce 1 to 2 teaspoons of Tabasco Sauce Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. The Wings - --------- I buy Perdue [East Coast Company--any will do--jw] wings and separate them into "wingettes", discarding the tips, but you can buy bags of frozen cut up wings and defrost them. Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, but I like to put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. [agreed--jw] Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). collins@cg-atla.UUCP (Robert Collins) Compugraphic Corp. Wilmington, MA 18 Nov 1988 18:15:03 GMT **************************************************************************** Cheers, Jack P. Weldon (jweldon@sgi.com) SGI Product Support Engineering Date: 11 Jun 90 06:24:09 GMT From: salsbury@acsu.buffalo.edu (patrick g salsbury) Subject: Re: REQUEST: Spicy Buffalo Wings (an answer!) Well, I worked in Food Service for a few years, and we made some pretty good wings. (If I say so myself! :) ) Well, to cook the wings, we just dumped 'em into a deep-fryer. I'm not up on temperatures, and all, we just had big ones set up. I think they might have been around 350-375 F. The wings have to stay in about 10-12 minutes. Sometimes up to 15. They should be floating when they're done, and you'll be able to tell when you bite into it. If it's raw, it's not done! ;^) The wing sauce was pretty straightforward. You mix together some of your favorite spicy stuff, hot sauce, (cayene pepper, tobasco, etc.), throw in some ground red pepper seeds, if you like (I made some NASTY wings!), some chili powder, too (like I said, it's all a matter of how hot you wanna go). You can also throw in various things like white and black pepper, chili peppers, more tobasco, some acid (WHOOPS! What a giveaway! ;^) ) and the like. Mix that with a bit of butter (the amount depends on how greasy you like 'em, I've seen anywhere from a few tablespoons, to a stick worth), melted, I think, or at least softened. But melted mixes better. Put the sauce into some kind of large, sealable container, about 1/2 to 1" deep, put in the wings, cover, and shake. This will coat them with the good stuff. (They aren't marinated, see, it's just the power of the juice that fooled you! ;) ) I think a tupperware bowl would work well for shaking, or some sort of beverage pitcher, if that's what you have. We used 1 gallon wide-mouth plastic jars that salad dressing came in when I was at Food Service. Serve with celery and carrot sticks, and lots of blue-cheese dressing. (And don't forget to try dipping the wings in the blue cheese! It's great! :) ) Hope this helps! Enjoy! If anyone has any other questions, feel free to write! I gotta go...I'm getting hungry! :-d -Pat Salsbury Digest: #96 Date: 6 Mar 91 17:22:01 GMT From: jb104@prism.gatech.edu (TARASIDIS,JAMIE) Subject: CHICKEN: Buffalo Wings I really doubt that this is the "original recipe," especially since these wings are not fried, but this is how we do them, and they're great! Put the wing sections in rows in a baking pan, so they are crowded together, but only in one layer. Pour lemon juice over the top of the wings. The lemon juice should come up about halfway to the top of the wings -- sounds like a lot but it's not if they're crowded in the pan. Sprinkle the top of the wings with paprika and cayenne pepper -- you choose how much. It's a good idea to do the cayenne first, because if you've already sprinkled a lot of paprika, you can't see how much cayenne you're putting on! Bake, covered, at 350 degrees for half an hour. Turn the wings and sprinkle the other side with paprika and cayenne. Bake for another half hour, uncovered. The goal is to cook away most of the lemon juice, so the wings are pretty dry at the end, so adjust the amount of time you cook without a cover accordingly. The nice thing about this recipe is that the flavor of the lemon and spices really gets into the chicken, instead of only being on the skin. If you really want to fry the wings, maybe you could cook them like this until they're almost done, and then fry them quickly, although I have never tried this -- I hate frying. TARASIDIS, JAMIE B Internet: jb104@prism.gatech.edu Newsgroups: rec.food.recipes Distribution: world From: n9040513@henson.cc.wwu.edu (aldridge andrea) Date: Tue, 19 Nov 1991 20:05:22 GMT Subject: CHICKEN: Cajun Blackened Chicken References: Summary: orig. subj MEAT: Blackened Chicken or Steak Archive-Name: recipes/chicken/cajun-blackened Keywords: recipe chicken cajun blackened Followup-To: rec.food.cooking Organization: Western Washington University Approved: aem@mthvax.cs.miami.edu This is my father's recipe for Cajun Blackened Chicken. NOTE: Although I give it here exactly as he gave it to me, I cut the amount of cayenne in half; a teaspoon of red pepper is too much for me! (You may wish to do the same with the hickory salt.) Blackened Chicken 1 Tablespoon each COARSE ground black pepper, allspice, ground rosemary 1 Teaspoon each cayenne, garlic powder, hickory salt Chicken, skin on, cut into individual pieces Butter or margarine for frying (not oil) Preheat oven to 300 degrees. Mix all spices together thoroughly. Wash chicken pieces, pat dry slightly. LEAVE SKIN ON. Melt the butter in the frying pan on medium heat. Coat the chicken pieces thoroughly with the spice mixture and cook in butter on high heat until spice coating is black. Transfer to an oven pan and bake 20-30 minutes at 300 degrees until chicken is done. This may be used on other meats such as pork (so-so), fish or steak (out-standing). For these, cook the meat in the pan rather than the oven after blackening on medium heat. This recipe also works well on the barbecue grill. Enjoy! Andrea n9040513@henson.cc.wwu.edu Date: 28 Dec 90 00:00:20 GMT From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) Subject: SHRIMP: Cajun Shrimp Stew Shrimp Stew (recipe #1) -- From Rima & Richard Collin's The New ----------------------- New Orleans Cookbook 1/2 c vegetable oil 1/2 c flour 1 3/4 c chopped onion 3/4 c thinly sliced scallions (spring onions) 1/3 c chopped celery 4 t finely minced garlic 2 1/2 t salt 1 t freshly ground black pepper 1/8 t cayenne pepper (or more to taste) 3 whole bay leaves, crushed 1 t dried thyme 2 lb ripe Creole (beefsteak, Jersey) tomatoes, coarsely chopped (about 2 1/2 to 3 c) 3 c water (or shrimp stock) 1 t fresh lemon juice 2 lb white potatoes, peeled and cut into 1 1/2-inch cubes 2 lb whole fresh shrimp, peeled and de-veined In a heavy 6- to 8-quart pot or kettle, heat the oil and gradually stir in the flour. cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed (about 20 to 30 minutes). When the desired color is reached, lower the heat immediately and add the chopped onion, scallions, celery, and garlic. Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly. Add the salt, black pepper, cayenne, bay leaves, and thyme and mix well. Add the chopped tomatoes, water (or stock), and lemon juice, then simmer for 1 hour, stirring frequently. Add the cubed potatoes and simmer for 10 minutes longer. Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Shrimp Stew (recipe #2) -- From The Justin Wilson #2 Cookbook: ----------------------- Cookin' Cajun 3 lbs shrimp, peeled and de-veined 4 medium onions, chopped 1/2 c chopped bell pepper 1/2 c chopped celery 1 clove garlic, finely chopped 1 c chopped parsley (or 1/2 c dried parsley) 1 c flour 1/2 c oil salt cayenne (red) pepper 3 c water (or shrimp stock, from simmering shells in water) Us an iron pot, if possible. Heat the cooking oil, add flour, and cook to a dark brown over a low fire. Be sure to keep stirring this mixture constantly. If the phone rings, don't answer. Add chopped seasoning (i.e., bell pepper, celery, garlic, parsley), and simmer over low heat about 1 hour. Season the shrimp with salt and red pepper and add to the sauce mixture. Cover and simmer together for about 1/2 hour. (Keep the heat low.) Add 3 cups water (or, if you have it, shrimp stock -- simmer the shrimp shells in water), cover, and continue to simmer over low heat for about 1 more hour. Serve over rice. Serves 6 to 8 people. Enjoy, Carol. Digest: #113 Date: Thu, 11 Apr 1991 02:30:56 EDT From: Nancy Van Cleave Subject: CHICKEN: Cashew Chicken, Egg Drop Soup, and bibliography for Dim Sum After spending much $$$ over the last few years at a local Chinese restaurant on Cashew Chicken, I devised the following recipe (which my husband now likes better than the original!) Cashew Chicken boneless chicken, cubed 1/4 Cup soy sauce 3 Tab Hoisin sauce 1 tsp chopped garlic 1 Tab sesame oil 1 1/2 tsp grated ginger root 3 Tab plum wine (or 1 T plum sauce) sliced mushrooms (optional) dry roasted, unsalted cashews 1 to 2 Tab cornstarch \ depends on how much marinade is left 2 to 4 Tab cold water / Marinate chicken at least 20 minutes in soy sauce, hoisin sauce, garlic, sesame oil, ginger root and plum wine. Cook over medium-high heat (or in microwave) until chicken is opaque. Add sliced mushrooms and cook, then add cashews. In a separate container, mix cornstarch with cold water, then add to cooked mixture, and heat until thickened. Serve with basmati rice if you have it, otherwise white rice will do. Easy Egg Drop Soup (ok, ok, it's not authentic, but it IS easy!) 1 can condensed Chicken Noodle soup 1 can chicken broth 1 to 2 Tab soy sauce 2 to 3 tsp sesame oil 1 egg, lightly beaten chopped green onions to garnish creamed corn, cooked chicken, ham, pea pods, etc. (optional) Heat soup, broth, soy sauce, sesame oil and any optional items in a saucepan. When boiling, drizzle in egg and stir in ONE DIRECTION ONLY. (The back and forth motion breaks up the egg "flowers" too much.) I usually thicken the soup just a bit with cornstarch, then serve garnished with green onions. (I've also been know to splash in some plum wine from time to time.) Thought you netters might like a few references for dim sum recipes. All but #2 contain other recipes as well. 1. Encyclopedia of Chinese & Oriental Cookery by Jennifer Brennan ISBN 0-7481-0090-3 published 1984 in Great Britain (reprinted 1988) Macdonald & Co (Publishers) Ltd 3rd Floor Greater London House Hampstead Road London NW1 7QX published 1984 by St. Martin's Press in the USA (bought this last May on our honeymoon in London - great memories!) 2. Favorite Dim Sum by Lonnie Mock (couldn't find an ISBN # - sorry) published 1979 Alpha Gamma Arts P. O. Box 4671 Walnut Creek, California 94596 (we were given this as a gift - friend bought it at a used book store.) 3. Dim Sum & Chinese One-Dish Meals by Jean Yueh ISBN 0-941034-05-4 published 1981 Irena Chalmers Cookbooks, Inc. (Part of the Great American Cooking Schools series.) 4. Chinese Cooking Class Cookbook by the editors of Consumer Guide ISBN 0-517-322455 published in 1980 by Beekman House A Division of Crown Publishers, Inc. One Park Avenue New York, NY 10016 (Excellent beginner's Chinese cookbook - good pictures and text.) 5. Chinese Cookery by Rose Cheng & Michele Morris ISBN 0-89586-088-0 published in 1981 by HPBooks A Division of Price Stern SLoan, Inc. 360 North La Cienega Boulevard Los Angeles, CA 90048 (Haven't tried anything in this one yet, but it looks like a good bet!) 6. 1001 Chinese Recipes 8-( I've loaned this one to a friend, one of the most complete Chinese cookbooks you'll ever find! Nancy Van Cleave nancy@ms.uky.edu Newsgroups: rec.food.recipes Distribution: world From: Jenny.Rowland@levels.unisa.edu.au Date: 2 Feb 92 21:47:05 +1030 Subject: CHICKEN: Cauliflower Curry Summary: orig. subj Cauliflower Curry Archive-Name: recipes/chicken/cauliflower-curry Keywords: recipe chicken cauliflower curry Followup-To: rec.food.cooking Organization: University of South Australia Approved: aem@mthvax.cs.miami.edu CAULIFLOWER CURRY 1/4 cup red lentils 1/2 green capsicum, diced 1 cup hot chicken stock 1/2 small onion, diced 1/4 head cauliflower, cut into small pieces 1/2 cup sultanas 1 grated carrot 1 1/4 cups tomato puree 1 tspn curry powder Microwave lentils and stock in covered bowl for 5 minutes, stirring after 3 minutes (or cook classically). Add the vegetables and sultanas. Stir throught he tomato puree and curry powder. Cook on 100% power for 8 minutes, or on stove top for 30 minutes. Allow to stand for 3 minutes before serving with herbed rice. Date: 12 Apr 90 12:47:53 GMT From: jy2y1@vax5.cit.cornell.edu Subject: Central American Tacos CENTRAL AMERICAN TACOS This is a 'modified' recipe I came up with, organic ingredients are recommended. (i) 4 tomatoes 1 sprig of cilantro (Chinese Parsley) 2 lemons 1/2 cup chopped onions 1 garlic clove Chop the tomatoes add everything else and chill for at least an hour (ii) Cubed chicken breast (1 or 2 pounds) 1 tbs Tamari 1 garlic clove 1 green pepper diced ginger root, finely chopped kale (a bunch) Heat wok and add preferably Canola Oil, cook chicken with ginger and garlic. Remove from wok. Cook pepper until tender and add Kale. Ah! Pre-Heat oven and put in a dozen or so flour or corn tortillas. When pepper and Kale ready add chicken and cook for a little while. Add chicken on tortillas and top with chilled tomato sauce. Lager Beer is a must. A little on the messy side when eating but fun to cook and 'very' good specially on a warm day! Buen Apetito! Antonio Newsgroups: rec.food.recipes Distribution: world From: rwedeman@attmail.att.com (Robin S Wedeman) Subject: CHICKEN: Cheesey Potatoes Summary: orig. subj RECIPE: Cheesey Potatoes Archive-Name: recipes/chicken/cheesey-potatoes Keywords: recipe chicken cheesey potatoes Followup-To: rec.food.cooking Organization: AT&T Bell Laboratories Approved: aem@mthvax.cs.miami.edu Cheesey Potatoes 2 lbs frozen hash brown potatoes with onion and green pepper. Thaw for 30-40 minutes. 1 can cream of chicken soup 1 lb. carton sour cream 1 stick melted margarine 8 oz sharp cheese - Cracker Barrel - grated salt and pepper Mix in a large bowl. Pour into greased 9-1/2 x 13 glass dish. Top with 1 cup crushed corn flakes or potato chips. Bake one hour at 375 degrees. Serves 12 to 15. Can cut this recipe in half. Date: 7 Aug 90 23:09:40 GMT From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) Subject: CHICKEN: Chicken smothered with Black-Eyed Peas In article <1990Aug3.220939.2743@mthvax.cs.miami.edu>, rrb@seismo.CSS.GOV (Robert Blandford) writes... > >I would like some recipes using black-eyed peas, which I think are >widely unexploited. I heard Edna Lewis, a famous black cook, now at >Gage and Tollner's in Brooklyn, New York say this also. We agreed >that Hoppin John is not what we are looking for. She said that she >liked to cook them "Italian Style" which involved sauteing them in >olive oil and using tomatoes; but I couldn't catch the details. Chicken Smothered with Black-Eyed Peas - -------------------------------------- From: Authentic Cajun Cooking by Chef Paul Prudhomme (brochure published by the McIlhenny Co. -- i.e. makers of Tobasco Sauce) Seasoning Mix: 1 T salt 1 1/2 t onion powder 1 1/2 garlic powder 1 t white pepper 1 t dry mustard 1 t rubbed sage 1/2 t dried thyme leaves 1 (3 1/2 to 4 lb) stewing or roasting hen (fryers ok too), cut into 8 to 10 pieces 1 c all-purpose flour Vegetable oil for frying 1/4 cup chicken fat, pork lard, or vegetable oil 9 slices bacon, cut into 1/2-inch pieces 2 1/2 c finely chopped onion 1 1/2 c finely chopped celery 3 bay leaves 1 T + 1 t Tabasco hot pepper sauce 1 lb dried (or frozen) black-eyed peas 1 T garlic powder 1 1/2 t rubbed sage 1 t dried thyme leaves 11 c chicken stock (canned is fine, you will need less if using frozen black-eyed peas) about 3 c hot cooked rice Thoroughly combine the seasoning mix ingredients in a small bowl. sprinkle about 1 T of the mix on the chicken pieces, patting it in by hand. Combine the remaining mix with the flour in a plastic or paper bag, mixing well. Set aside. In a large (preferably cast-iron) skillet heat 1/2 inch oil to 350 deg F over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess; fry in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain about 350 deg F.) Drain on paper towels and set aside. In a 5 1/2 qt saucepan or large Dutch oven, melt the fat (or use oil) over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onion, celery, bay leaves, and 1 t of Tabasco; cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, garlic, sage, onion powder, and thyme, stirrin well; cook untill all the oil and juice is absorbed and mixture starts sticking excessively (Yes! sticking), about 2 to 4 minutes, stirring often. Add the stock, chicken pieces, and the remaining 1 T Tabasco; bring to a boil, then reduce heat and let simmer until chicken and peas are tender, about 1 1/2 to 2 hours (much less for frozen black-eyes), stirring occasionally. (Cooking time will vary according to toughness of hen -- fryers done quickest.) Adjust salt to taste toward the end of cooking time. To serve, place 1 to 2 pieces of chicken on each plate. Mound about 1/2 c rice to the side, then top the rice with about 1/2 c black-eyed peas. Spoon extra sauce over the peas and chicken. Carol Date: 4 Aug 90 06:01:14 GMT From: ryusoff@wpi.wpi.edu (Raha Mohamad Yusoff Ali) Subject: CHICKEN: Chicken in Coconut Milk This is a very typical Malaysian dish. I served it to a few American friends and they seemed to like it very much. Now they enjoy cooking it and having it for their meal. CHICKEN IN COCONUT MILK Ingredients: 1 whole chicken (cut up into small pieces) 1 stick of lemon grass (you can get this at a Vietnamese/Oriental market) a tiny bit of tumeric (approx. 1/8 of a teaspoon) 1/2 yellow onion 1 can of coconut milk (you can use fresh coconut milk but it's not worth the trouble since the taste is not much different) Jalapeno peppers (as many or as few as you want - I usually use the hottest pepper I can find in the Vietnamese/Oriental market) 2 or 3 potatoes (cut up into 1/4's - optional) Salt (to taste) water (depending on how thick you want the sauce to be) * Don't forget to wash what you can in the ingredients before cooking. Preparation: 1. Remove the roots of the lemon grass (sometimes the roots are still attached when you buy it). Cut it 3 to 4 inches FROM the roots. This is all you need. Throw away the rest of the top part of the lemon grass. Chop coarsely the 3 to 4 inches part. Cut up the 1/2 of yellow onion and the jalapeno peppers. You can remove the seeds if you want to but it's not necessary. In a blender blend the coarsely chopped lemon grass, cut up onion and peppers together with about 1/4 cup of water until really smooth. 2. Pour the blended ingredients into a pot and let it come to a boil. Add the coconut milk, tumeric, salt and chicken and let cook over a small to medium heat. Half way through cooking, add the potatoes. Turn of heat when the meat is tender and when the potato is fully cooked. Poke the meat with a fork and if the blood comes out, the chicken is not done yet. Taste the sauce and add more salt if necessary. 3. Note: When cooking, the sauce should really cover ALMOST completely the chicken. If not, add some water to the level. Cook with the lid ON. Cooking time is approximately 45 to 60 minutes. Longer if you want a more tender meat. Serve it with rice. If you do try this recipe, please let me know how it turns out. -----Rahayu----- Digest: #123 Date: Tue, 07 May 91 15:23:10 EDT From: Jodi Longobardo Subject: CHICKEN: Chicken with Garlic Sauce (Yu xiang gai) Jeff Sorenson writes: >I have been unable to find a recipe forthe Chinese garlic chicken dish >that I've enjoyed in so many restaurants... I believe that what you may be looking for is a recipe for Chicken with Garlic Sauce. Perhaps you have a problem finding a recipe because this dish is often refered to by its Chinese name "Yu shan gai/Yu xiang gai". Here is the recipe we used at the restaurant i worked at. *2 boneless, skinless chicken breasts *tablespoon wine *1 teaspoon cornstarch *1 teaspoon baking soda *1 teaspoon vinegar *a little chopped fresh ginger Cut chicken breast into medalions about 1.5 inch "square" and fairly thin. Place in a bowl and add remaining ingredients. Stir, cover, and marinate for an hour or so minimum. *1/2 cup veg. oil *a few pieces of chopped scallions heat oil in wok until a drop of water sizzles. Add chicken down sides of pan and cook until it loses its pinkness. Remove, drain, reserve. remove all oil except 2 teaspoons. *3 cloves of garlic, minced *1 teaspoon fresh minced ginger *1 can sliced water chestnuts *1/2 cup mu er (black fungus/chinese black mushroom/wood ears) *1 red pepper, diced large *1 cup broccoli florets (optional) add garlic and ginger to oil in wok and heat. when drop of water sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to coat with oil and add *1/2 cup sherry or light cooking wine (unsalted pref.) cover and let steam 2-3 minutes or until vegetables are at the peak color. return chicken to wok and stir. *1/4 cup soy sauce *1/8 cup sugar *1/4 cup sherry *2 teaspoons vinegar *few drops hot oil *cornstarch paste *few drops sesame oil *handful of chopped scallions Make a well in food, add first four ingredients. Let heat, then add hot oil, and slowly the cornstarch paste. Stir food to coat, cook until sauce has thickened. Finish with sesame oil and scallions. Hope this is helpful! --jodi Path: recipes Newsgroups: rec.food.recipes Distribution: world From: willrich%asylum@cs.utah.edu (William F Richardson) Date: Thu, 11 Jul 91 16:35:41 -0600 Subject: CHICKEN: Chicken in Rice Noodles Keywords: recipe CHICKEN Summary: orig. subj CHICKEN: spicy chicken with rice noodles Followup-To: rec.food.cooking Organization: n/a Approved: aem@mthvax.cs.miami.edu Message-ID: <28849693.016A@mthvax.cs.miami.edu> Here's a sort-of-Vietnamese chicken in rice noodles dish that I invented. I've served it to normally finicky eaters with no complaints. As given, this is only mildly spicy. I usually put a lot more hot stuff in it for myself. Cut up 1 pound of uncooked chicken into bite-size pieces, then marinate for 45 minutes to an hour in: 1/4 Cup soy sauce 1/4 Cup malt vinegar 2 Tablespoons lemon juice 2 Tablespoons fish sauce (nampla) 1 Tablespoon powdered galanga (or substitute ginger) 2 teaspoons ground black pepper 4 cloves garlic 1 Tablespoon chili oil or red pepper flakes (optional) Cook a 1 pound package of vermicelli-size rice noodles and drain them. Dump the chicken and marinade into large skillet and stir on high heat until chicken is cooked. Mix cooked chicken and marinade into the noodles. Also mix in: 1/2 Cup chopped cilantro (fresh, not dried) 1/2 Cup chopped green onion 1/3 Cup ground peanuts Garnish with 1/2 Cup french-fried onion (I use Durkee's brand). If you mix this in instead of adding it on top, the onions get soggy too quickly. Serves 4-5. Date: Wed, 14 Nov 90 13:54:45 EST From: baem@mink.att.com (Brian Ae Meekings) Subject: CHICKEN: Crock pot Chicken a l'Orange Someone wanted crock pot recipes. Here's my favorite, taken verbatim from "Crock Pot Cooking" that comes free with the Rival Crock Pot (I think): Chicken Breasts a l'Orange - -------------------------- 3 whole chicken breasts, 1 can (10 3/4 oz) condensed halved cream of celery or 2/3 cup flour cream of chicken soup 1 teaspoon salt 1 can (4 oz) sliced mushrooms, 1 teaspoon nutmeg drained 1/2 teaspoon cinnamon 1/2 cup orange juice dash pepper 1/2 teaspoon grated orange dash garlic powder rind 2 to 3 sweet potatoes, 2 teaspoons brown sugar peeled and cut into 3 tablespoons flour 1/4 inch slices buttered rice Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of crock pot. Place chicken breasts on top. Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low setting for 8 to 10 hours (or High setting for 3 to 4 hours) or until chicken and vegetables are tender. Serve chicken and sauce over hot buttered rice. Brian Meekings (att!mink!baem) Newsgroups: rec.food.recipes Distribution: world From: twain@milton.u.washington.edu (Barbara Hlavin) Date: Sat, 5 Oct 1991 16:21:26 GMT Subject: CHICKEN: Chicken Breast Collection References: Summary: orig. subj Re: REQUEST: Easy Chicken Breast recipes Archive-Name: recipes/chicken/chicken-breasts Keywords: recipe chicken chicken breasts Followup-To: rec.food.cooking Organization: University of Washington, Seattle Approved: aem@mthvax.cs.miami.edu In article phill@chopin.udel.edu (the finger) writes: >Does anyone have any tasty yet simple recipes for making boneless >chicken breasts? I am tired of the same boring plain chicken.. >Thanks... Unless otherwise identified, all recipes have been taken from newspapers (The Seattle Times, The Seattle Post-Intelligencer, The Philadelphia Inquirer, and The New York Times). CHICKEN BREAST DORIA 2 whole chicken breasts, boned Flour for dredging 2 tablespoons butter 1/2 medium onion, chopped 1/2 cup white wine 1/2 cup heavy cream Salt and pepper to taste 1/2 cup diced, seeded, unpeeled cucumbers Cut the chicken breasts in half. Pound slightly and dredge in flour. Saute in the hot butter until brown. Remove the chicken and add the onion. Saute for a few minutes and add the wine and reduce. When the liquid has reduced by half, add the cream. Reduce again by half and add the salt, pepper and cucumbers. Heat and pour over the chicken. Serves four. Comments: Yes, this is quite rich, but you can reduce the fat content by using Half-n-Half instead of heavy cream. This is a really delicious dish and doesn't take much time -- the reduction of liquids is surprisingly fast. === This next recipe is from COOKING WITH EIGHT ITEMS OR LESS: GREAT- TASTING RECIPES FOR THE EXPRESS LANE GOURMET by Ann Lovejoy. It appeared in The Seattle Weekly, so I do not have the publication information available. Thai dishes can be overwhelmingly hot, but this one is only moderately blazing. For more heat, up the number of chiles; total heat cowards can omit them altogether. Look for boxed coconut cream in the freezer section of your supermarket. It's a fascinating ingredient to experiment with: grainy yet smooth in flavor, sweet, rich, and exotic, it is often called for in Indian and Thai recipes. Frozen with shredded cabbage and carrots with a sweet-and-sour dressing and basmati or long-grain rice for a quick but memorable meal. Ale or Soave Classico go well with this. SPICY CARDAMOM CHICKEN chicken breast hot chili oil or peanut oil garlic cardamom pods coriander fresh chiles coconut cream (or see below) roasted salted peanuts Rinse 1 whole skinned and boned chicken breast; pat dry and cut in half. In a large skillet, heat 1-2 tsp. hot chili oil or peanut oil over medium heat. Add 2 cloves thinly sliced garlic, 6 cardamom pods, and 1 tsp. coriander. Add chicken and brown lightly on all sides. Add 1-4 fresh chiles, seeded and finely chopped, and stir- fry for 12-15 minutes. Stir in 2 T. coconut cream (if stiff paste forms, cut into chunks first, then add and stir until melted). Add up to 1/2 c. more water as needed to thin sauce to the consistency of cream (this will depend on the form of coconut cream used). Heat through and serve hot with 2 T. roasted salted peanuts on top. Serves 2. === CHICKEN WITH TOMATOES AND BALSAMIC VINEGAR 1/3 cup chicken broth 2 tablespoons olive oil 3 tablespoons basalmic vinegar 1/2 cup chopped onions 1 teaspoon fresh chopped 1 teaspoon finely minced garlic rosemary, or 1/2 1 can (1 pound 12 ounces) dried rosemary, crumbled plum tomatoes, drained 3 whole chicken breasts, 1/4 teaspoon salt cut in half Freshly ground black pepper 1. Combine chicken broth, vinegar and rosemary; pour over chicken, cover, and refrigerate overnight. 2. Remove chicken and pat dry, reserving marinade. Heat oil in a heavy frying pan and brown chicken in two batches. 3. Remove checken from the pan; add onions and garlic. Saute over medium heat for 5 minutes, until onions are softened. 4. Add marinade to pan and bring to a simmer. Add chicken, baste with some of marinade, cover and simmer 25 minutes. 5. Remove chicken and keep warm. Add tomatoes, salt and pepper; simmer about 5 minutes, or until thickened. 6. Pour sauce over chicken. Data per serving: Calories......256 Fat..............12g Sodium....330 mg Protein.......30g Carbohydrates.....5g Sugar.......4g === CHICKEN WITH WHITE WINE This very simple preparation is inspired by French country cooking. Garlic, when boiled or baked, loses its bite and becomes mild and very flavorful. For variety, substitute halved Cornish game hens for the chicken. Serve with potatoes sauteed with onions and herbs, and a green salad. Accompany with the dry white wine you use for the cooking. 4 chicken breasts 1 cup dry white wine 2 cups quartered mushrooms 1 cup shredded Gruyere cheese 1 head of garlic Wash and pat dry the chicken breasts, skin on; salt and pepper. Broil the chicken in a shallow pan or rimmed baking sheet about 4-5 inches from the heat for approximately 5-7 minutes per side, or until well browned. Remove the chicken from the broiler and set aside. While the chicken is broiling, boil the head of garlic for about 15 minutes, or until tender. Drain the garlic, cool and peel the individual cloves. Scatter the cloves around the chicken, add the wine and mushrooms to the pan, and bake at 400 degrees for 10 minutes. Sprinkle the shredded cheese on top of the chicken and continue to bake, lowering the heat to 375 degrees, for another 10-15 minutes or until done. Serves 4. === One final comment: your local daily newspaper is one of your best sources for recipes that have been tested in the paper's kitchen and that range from good to fantastic. Barbara Hlavin twain@milton.u.washington.edu Date: Sat, 7 Apr 90 13:43:36 -0400 From: rap3c@dale.acc.Virginia.EDU (Ralph A. Picking) Subject: Marvelous chicken casserole Keywords: Melinda's chicken casserole Sender: news@murdoch.acc.Virginia.EDU Reply-To: rap3c@dale.acc.Virginia.EDU (Ralph A. Picking) Organization: U.Va. Dept.of Pharmacology, Charlottesville, Va. Distribution: usa For those interested in chicken dishes, this one is nearly heaven! Melinda's Chicken Casserole 2 deboned and cubed chicken breasts 1/2 cup mayonnaise 1 cup sour cream 1/2 cup grated sharp cheddar cheese 2 cans cream of chicken soup 1/2 to 1 teaspoon mild curry powder (I go toward 1 tsp) 2 slices of bread, crumbled (There are two more slices later) Mix, and add the 2 extra slices of crumbled bread to the top, then bake in a 375 degree oven for about 45 minutes. Try it!! Ralph Date: 16 May 90 18:36:55 GMT From: "Anthony J. Courtemanche" Subject: RECIPE: Chicken Enchilada In article <1990May14.141723.13684@mthvax.cs.miami.edu> janum@iesd.auc.dk (Henrik Janum) writes: >I stayed in Los Alamos, New Mexico for little over a year and during >that stay I had some "Chicken Enchilada", and it was GOOD ! >I have tried to track down the recipe in several cooking books with no >luck... so could you please send the recipe... A friend of mine who grew up in New Mexico gave me this recipe. It's different from all other enchilada recipies I've seen because it does not contain tomatoes. I hope you like it! (By the way, if you do not want all the calories that Sour Cream gives, try making a mock sour cream out of 16 oz cottage cheese, 1/4 c lemon juice, and 2 Tablespoons low-fat or skim milk. Combine in a blender and blend until very smooth. None of my friends have been able to tell the difference between this and the real thing.) CHICKEN ENCHILADA 3 1/2-4 lb. chicken 2 c sour cream 2 cans cream of chicken soup, undiluted 1 sm can chopped green chilies (throw the whole can in) 1 c chopped onion 10 large flour tortillas 1 to 1 1/2 c monteray jack cheese, shredded Stew chicken in 1 c white wine and enough water to cover. Bone chicken. Combine chicken with sour cream, cream of chicken soup, the green chilies, and the onion. Fill center of each tortilla with an adequate amount of this mixture and roll up, place seam side down in a 13 x 9-inch pan. Make certain to have about 1/4 of the filling left over to place on top of filled tortillas. After smoothing over the remaining filling, scatter cheese on top and cover with alumninum foil. Bake at 350 for 45 minutes, removing foil during last 10 minutes to brown cheese. -patt courtemanche (on my husband's acct) - --Anthony Courtemanche ajc@bbn.com Date: 26 Sep 90 06:09:37 GMT From: v089r9wl@ubvmsb.cc.buffalo.edu (Marie E Copertino) Subject: CHICKEN: Chicken Finger Sub I just wanted to share my FAVORITE sandwich with all those who may not be from the buffalo area: A CHICKEN FINGER SUB On a fresh, soft sub roll you put: -CHICKEN FINGERS- those baked or fried breaded filets of white chix breast. dipped in diluted "Red Hot" (a *very* spicy little condiment found in any supermarket) -LETTUCE-TOMATO- (if you're so inclined... tomatos don't turn me on) -MELTED PROVOLONE CHEESE- -BLUE CHEESE SALAD DRESSING- (liberally spread on)-"Marie's" is great... All this put together delivers a surprisingly tasty combination... The RedHot and Bluecheese is VERY important to the overall flavor... Yum! I'm gonna go eat one right now! Bye!! Marie ps- i'd welcome any responses and reactions (^; Newsgroups: rec.food.recipes Distribution: world From: kumard@sybil.cs.buffalo.edu (Deepak Kumar) Date: 2 Aug 91 18:24:09 GMT Subject: CHICKEN: Chicken Marengo Keywords: recipe chicken/chicken-marengo Summary: orig. subj CHICKEN: Recipe for Chicken 'Marengo' Archive-Name: recipes/chicken/chicken-marengo Followup-To: rec.food.cooking Organization: State University of New York at Buffalo/Comp Sci Approved: aem@mthvax.cs.miami.edu This is really a neat dish (one pot!!). The shopping list is short (chicken, onion, lemon, mushrooms, parsley) & relatively hassle free. 2-3 lbs chicken (or about 1-1/2 lb of boneless), cut into large pieces 1 large onion, finely chopped 2 lb canned italian peeled tomatoes, drained and pureed 1tbsp powdered thyme 4 sprigs parsley 3 tbsp chopped parsley 1 bay leaf 1/2 lb mushrooms, sliced 1 lemon 1 tsp salt 1-2 cloves of crushed garlic 1/2 tsp ground black pepper 1 cup chicken stock oil butter 1/2 cup dry white wine 2 tbsp brandy (optional) 1/2/ cup bread crumbs (optional) - saute the onions in oil till translucent - add pieces of chicken, saute till brown on all sides - pour brandy over the chicken and light it with a match (careful!) - add the tomatoes - add the chicken stock and wine - add the parsley, thyme, salt, pepper, bay leaf, and garlic - simmer covered for 1 hour (important!) - melt butter in a saucepan and saute the mushrooms until tender - sprinkle w/ lemon juice - remove the chicken pieces from pot and arrange them in a dish - strain the sauce (or pick out the sprigs and leaf) - add mushrooms to it - pour over the chicken - garnish with parsely and bread crumbs VARIATION: Add some shrimp to mushrooms if desired Question: Why is it called Chicken 'Marengo'???? Deepak. kumard@cs.buffalo.EDU Path: recipes Newsgroups: rec.food.recipes Distribution: world From: davids@hpsdde.sdd.hp.com (David Schwantner) Date: Wed, 24 Jul 1991 19:30:27 GMT Subject: CHICKEN: Mangalorean Chicken Masala Keywords: recipe /misc/ftp/pub/recipes/chicken/chicken-masala Summary: orig. subj Chicken Masala (Mangalorean Style) Archive-Name: recipes//misc/ftp/pub/recipes/chicken/chicken-masala Followup-To: rec.food.cooking Organization: Hewlett-Packard, San Diego Division Approved: aem@mthvax.cs.miami.edu Message-ID: <2898CD8B.4B4C@mthvax.cs.miami.edu> This recipe is from the "Aniversary Cookbook - National Evangelical Church, Kuwait" (No, really!). Can't say that you'll find this book down at the local bookstore, got mine as a gift from the daughter of one of the members. Recipe was contributed by Alexander Shortpool of India. I will copy it verbatum, then add my comments at the end. It is easy and excellent, not hot. Serve it with rice or couscous. CHICKEN MASALA (Mangalorean style) 1 kg chicken 4 tbsp curd (plain yoghurt) 1 tsp turmeric powder 1 cup onion, finely chopped 1 tsp ginger powder 1 tsp garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil salt to taste Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentile fire till chicken is done. My notes --- 1) Cooking is about a half hour to 45 minutes, depending on size of chicken pieces and level of heat. 2) All of the curd (we used plain yoghurt) curdled (no pun, I think this is how you would describe it). So, we made another batch of sauce, using all of the ingredients except the chicken. 3) This was not hot, just spicy enough. You could probably spice it up with more chilli powder and more garlic, or fresh garlic instead of powdered. Enjoy, David Schwantner Date: 7 Apr 90 16:17:45 GMT From: rickc@agora.UUCP (Rick Coates) Subject: Re: REQUEST: Chicken and Dumplings Message-ID: <1978@agora.UUCP> References: <1990Apr5.164813.23520@mthvax.cs.miami.edu> Reply-To: rickc@.UUCP (Rick Coates) Organization: Advanced Solutions, Hillsboro, OR Lines: 54 In article <1990Apr5.164813.23520@mthvax.cs.miami.edu> yu@amelia.nas.nasa.gov writes: > > Chicken and dumplings is one of few entries I liked when I ate in dinning >halls back in those dorm days. Can anyone give me some suggestions? Thanks in >advance. > >Hui Yu (One of my favorites as a kid. Still is. Even when my father killed the chick that I brought home from school after it grew up and we ate it, I loved it. I just couldn't get too attached to a chicken, I guess.) Sure. Joy of Cooking has a recipe for dumplings: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt break into a measuring cup: 1 egg and add milk until half full. Beat well and stir the liquid slowly into the sifted ingredients. (will be stiff) You may add some herbs - I like Basil. In a 9 inch saucepan boil 2 or 3 cups of stock (bouillion cubes/powder in water will do). Drop the batter from a tablespoon - if you dip the spoon in the liquid first it comes off easier. Cover and simmer 5 minutes (no longer - too many people cook everything to death. I know a family where they cook corn on the cob for 30 mins, parboil ribs for 20, then bake the ribs for four hours. I avoid eating there. Sorry...). "They should be served at once." For the other half (chicken) - any stew, sauce, or soup will do. Buy boned chicken breast if you want it easy; buy a whole chicken, boil it, and pick off every little, tiny piece of chicken if you were raised in the depression like my mother was. The dumplings are really very easy to make, and this is a hit with my family. Get the Joy of Cooking if you want a cookbook. This is not the only book I would recommend, but it is the first, and only "general" one. Rick Coates Consulting H/W - S/W engineer (Graphics - Sun - Unix - ASIC design - imbedded systems) ...!tektronix!tessi!agora!rickc Date: 10 Apr 90 00:01:31 GMT From: lmajidi@pyrnova.pyramid.com (Lynn Majidimehr) Subject: Re: REQUEST: Chicken and Dumplings In article <1990Apr5.164813.23520@mthvax.cs.miami.edu>, yu@amelia.nas.nasa.gov (hui Yu) writes: > > Chicken and dumplings is one of few entries I liked when I ate in dinning > halls back in those dorm days. Can anyone give me some suggestions? Thanks in > advance. > > Hui Yu The following recipe comes from my cousin. Lynn Chicken and Dumplings 1 chicken, cut up 3 small onions, cut in quarters 4 carrots, sliced 2 celery stalks, sliced 1 can Campbell's Chicken Broth 2/1/2 t. salt 2 bay leaves 1/8 t. pepper 1/4 t. thyme 3 c. water 2 T. lemon juice 6 T. flour Dumplings: 1 c. bisquick 1/3 c milk Put all ingredients in dutch oven (or heavy large pan), except 1 1/2 c. water and flour. Bring to a boil, reduce heat and simmer 35 minutes. Add 1/2 c. water and 6 T. flour (mix together first). Bring to a boil, then reduce heat and simmer. Make dumplings. Drop on top. Cook uncovered for 10 minutes, then cover and cook 10 more minutes. Comments: This recipe is delicious, but because you thicken before adding the dumplings, tends to stick to pan. Date: 3 May 90 19:18:33 GMT From: lang@rex.cs.tulane.edu (Raymond Lang) Subject: Chicken Ragout Here's a recipe that's a real favorite of mine. It's great if you like pasta and chicken. Savory Chicken Ragout (rhymes with Magoo) 1 broiling/fyring chicken (3 pounds) cut into serving pieces 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive or vegetable oil 2 1/2 cups chicken broth 1 can (8 ounces) tomato sauce 1 medium onion, thinly sliced 1/4 teaspoon dried summer savory leaves 1/8 teaspoon sugar 4 cups uncooked medium egg noodles (about 8 ounces) grated parmesan cheese 1. Sprinkle chicken with sale and pepper. heat oil in 5-quart Dutch over over medium heat; add chicken, skin-side down. Cook until chicken is golden, 7 to 8 minutes. Turn chicken over; add broth, tomato sauce, onion savory and sugar. Cook until broth boils. Reduce heat; cover and cook, stirring occasionally, for 30 minutes. 2. Stir noodels into chicken mixture; cook over medium heat until boiling. Cover and cook until noodles are done, about 10 minutes longer. Arrange chicken on serving platter; place noodles around chicken. Sprinkle cheese over all. Serve hot. Date: Sat, 7 Apr 90 12:39:49 EDT From: susan+@andrew.cmu.edu (Susan Straub) Subject: Re: REQUEST: Chicken and Dumplings References: <1990Apr5.164813.23520@mthvax.cs.miami.edu> Organization: Information Technology Center, Carnegie Mellon, Pittsburgh, PA Lines: 58 In-Reply-To: <1990Apr5.164813.23520@mthvax.cs.miami.edu> This is quick and delicious: Chicken Stew with Dumplings (From betty crocker cookbook) 1 tbs shortening 1 lb. boneless chicken, cubed (about 1" thick) 3 cups water salt pepper 2-3 carrots, sliced 1-2 potatoes, cubed 1 stalk celery, sliced 1 onion, chopped 1 green pepper, chopped (optional) 1 can peas, (optional) a few mushrooms (optional) 1 chicken boulion cube 1 bay leaf 2 tbs flour 1/2 cup milk Dumplings: 1 & 1/2 cups flour 3 tbs. shortening 2 & 1/2 tsp. baking powder 3/4 tsp. salt 3/4 cup milk 1 tbs parsley (optional) Melt shortening in dutch oven (5-6 qt. covered casserole). Add chicken cubes, saute until chicken is white and no longer pink. Add salt, pepper and water. Bring to boil, cover, then lower heat to simmer. Start cutting up your vegetables and by the time you're done preparing vegetables, they can be added to chicken. Cover, simmer about 20 -30 minutes or until vegetables are almost tender. Prepare dumplings and set aside (see below). Place 1/2 cup water and 2 tbs. flour in glass and mix well. Stir slowly into chicken. Let heat for 1 minute or until bubbly. Drop dumplings by tbs. onto top of stew. (NOTE 1) Cook uncovered for 10 minutes, cover and cook another 10 minutes. Enjoy! NOTE 1: The cookbook tells you to drop dumplings onto boiling stew, but considering you have to cook this 20 more minutes with the dumplings, boiling is too high heat. Just have a med-high heat so that the stew is bubbly. Dumplings: Put 1 1/2 c. flour in mixing bowl along with baking powder and salt. Add 3 tbs. shortening. Cut in* shortening. Mix well, then add milk. Stir with fork till moistened. Add parsley if desired. * (To cut in shortening, either use a pastry cutter if you have one, or you can use two knives and do chopsticks ? ). Digest: #155 Date: Mon, 8 Jul 91 20:24:09 -0400 From: ak399@cleveland.freenet.edu (Carole A. Resnick) Subject: CHICKEN: Chilled Chicken with Dill Sauce Title: Chilled Chicken with Dill Sauce Categories: Low-cal Chicken Barbq Servings: 8 8 x Boneless Chicken Breast * 1/2 c Italian salad dressing (diet 2 T Water 1 T Lime juice 1 T White wine vinegar 1 x Clove Garlic, crushed 8 x Lime wedges - ---------------------------------DILL SAUCE--------------------------------- 1/2 c Plain low-fat Yogurt 1/4 c Low-fat Cottage Cheese 1 1/2 t Lime juice 1 1/2 t Chopped Green Onion 1/2 t Dried whole Dillweed 1/8 t White pepper 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each.) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. Carole Bon Appetit Digest: #135 Date: Tue, 4 Jun 91 09:56:26 -0700 From: hac2arpa!"HAC2GM!CATENG::CATENG::MRGATE::(A1::DSTOL)"(A1::DSTOL)(A1::DSTOL) Subject: CHICKEN: Chinese BBQ Chicken Salad Chinese BBQ Chicken Salad (Adopted from Flora Chang's "Creative Chinese Cooking Made Easy" This chinese chicken salad has always been a hit with friends and family. It includes the delightful crunchy Mai Fun noodles. See notes at end of recipe for more comments. Marinade: 1 teaspoon salt 1 tablespoon soy sauce 2 tablespoons sherry Sauce: 2 tablespoons red wine vinegar 1/4 cup soy sauce 2 tablespoons sesame oil 2 tablespoons sugar 2 teaspoons hoisin sauce 2 stalks green onion shredded Other stuff: 3/4 head lettuce, torn into small pieces bean sprouts (equivalent amount to 1/4 head lettuce) 1 or 2 boneless, skinless chicken breasts 3 tablespoons sesame seeds Mai Fun Noodles or Sai Fun Noodles (Chinese Rice Noodles) Oil for deep frying Procedure: The night before serving (or morning): 1. Mix marinade ingredients. 2. Cut chicken into small cubes about 3/4 inch or smaller. Mix chicken pieces with marinade. 3. Bake chicken and marinade in dish large enough so that chicken pieces are spread out (not in a big pile). I use a small Corning Ware dish. Oven should be 350 degrees Farenheit. Bake approximately 25 to 30 minutes until chicken pieces are cooked. 4. After sufficient cooling period, place chicken in refrigerator to chill/store. 5. While baking chicken, mix sauce. Place in refrigerator to chill. Anytime before serving (this makes a great show for your guests or you may want to do this ahead of time): 6. Pour oil in wok or pan until it is at least one inch deep (two or three inches is much better!). Heat to 375 or 400 degrees. 7. Place a single Mai Fun noodle in hot oil to test. If the oil is hot enough, the noodle will instantly expand like crackly popcorn. 8. Place small quantities of noodles in the hot oil. They will expand instantly. Be sure all noodles are cooked. Sometimes the expansion will lift noodles out of the oil before they cook. Flip the uncooked noodles into the hot oil so they cook too. The cooked noodles don't retain much oil. 9. Cook enough noodles to match the size of lettuce/bean sprouts. The noodles will shrink when you add the sauce. Before serving: 10. Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean sprouts. Do this the instant before serving: 11. Remove the chicken from the refrigerator. Mix with the lettuce and bean sprouts. 12. Add the noodles. Mix with the salad. 13. Sprinkle sesame seeds on top of salad. 14. Remove the sauce from the refrigerator. Stir and pour over salad. Serve immediately. Notes: 1. Hoisin Sauce is available in most grocery stores in the Chinese section. 2. Be sure to use the dark, flavourful sesame oil. The light stuff, "naturally pressed and filtered", has no flavour and just doesn't make it. 3. Mai Fun noodles are easy to find. Your grocery store should have them in the Chinese section. They are translucent rice noodles; sold in small bundles wrapped in plastic. Any similar rice noodles seem to work fine. 4. Be careful when you double this (or any Chinese) recipe. DO NOT double the salt items (salt, soy sauce, etc.). 5. This stuff tastes great! --Dave Date: 17 Dec 90 05:45:24 GMT From: tammy@siva.UUCP (Tammy Jean Shubert-Marsh) Subject: CHICKEN: Chinese Lemon Chicken In article <1990Dec12.141953.6798@mthvax.cs.miami.edu> andy@comp.vuw.ac.nz (Andy Bond) writes: >I'm looking for a Chinese Lemon Chicken recipe. It's the one with >chicken pieces in batter in a lemon sauce (sort of like sweet & sour >pork but with chicken for pork and lemon for the sweet & sour, if that >makes any sense). This recipe is from Sunset's Chinese Cook Book. I have made it twice with great results. Ingredients: 1 1/2 lbs chicken breasts or thighs 2 tbsp soy sauce 1 tbsp each water and cornstarch 1/4 tsp sesame oil dash of white pepper 2 tbsp salad oil 1 cup all-purpose flour, unsifted 1/4 cup cornstarch 1 1/2 tsp baking powder 1 cup water salad oil lemon sauce (follows) Skin and bone chicken; cut in pieces roughly 2 inches square. Pound chicken lightly with the back of a cleaver or heavy knife so each piece is of uniform thickness. In a bowl, combine soy, water, the 1 tbsp cornstarch, sesame oil, and pepper. Add chicken and stir to coat, then stir in 1 tbsp of the salad oil and let stand for 15 minutes to marinate. In a separate bowl, combine flour, the 1/4 cup cornstarch, and baking powder. Add the remaining 1 tbsp salad oil and water and blend until smooth. Let batter stand for 10 minutes. In a wide frying pan, pour salad oil to a depth of 1 1/2 inches and heat to 350 degrees on a deep-frying thermometer. Dip each piece of chicken in batter, then place in hot oil. Fry chicken without crowding, turning occasionally, until crust is golden brown and meat is no longer pink (about 5 to 6 minutes for breasts, 7 to 8 minutes for thighs). Remove with a slotted spoon and drain on paper towels. Keep warm in a 200 degree oven until all pieces are cooked. Lemon Sauce: Cut 1 large thin-skinned lemon in thin slices; discard any seeds and end pieces. In a small pan, heat 1 tbsp salad oil over medium -high heat. Add lemon slices and stir-fry for 30 seconds. Add 1 cup chicken broth, 7 tbsp sugar, 3 tbsp lemon juice, and salt to taste. Simmer for 2 minutes. Blend 1 tbsp cornstarch and 1 tbsp water. Pour into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving. Makes 4 or 5 servings. Note: In the lemon sauce, the ratio of sugar and lemon varies with the cook. I didn't want it as sweet, so I used only 4 tbsp of sugar. uucp : {ames!pacbell!sactoh0|csusac!unify}!siva!tammy Newsgroups: rec.food.recipes Distribution: world From: mhatay@sciences.sdsu.edu (Mark Hatay) Date: Thu, 19 Dec 91 08:47:14 -0800 Subject: CHICKEN: Chinese Salad Summary: orig. subj Chinese salad Archive-Name: recipes/chicken/chinese-salad Keywords: recipe chicken chinese salad Followup-To: rec.food.cooking Organization: ? Approved: aem@mthvax.cs.miami.edu CHINESE SALAD 1 head cabbage-chopped 2 chicken breasts-cooked and choped 2 pkg. chicken flavored ramen noodles 10 oz. pkg. frozen peas and carrots 1 pkg. sliced almonds DRESSING (shake together) 1/3 cup sugar 1/2 cup oil 7 tbl. rice vinegar 1/4 tbl.pepper 1 or 2 envelopes ramen seasoning (from ramon noodles package) Combine all ingredients except ramon noodles. Toss and add dressing. add ramon noodles (uncooked) about 20 min. before serving. Mark Hatay mhatay@sciences.sdsu.edu Digest: #134 Date: 31 May 91 20:09:21 GMT From: riacmt@ubvmsd.cc.buffalo.edu (Carol Miller-Tutzauer) Subject: CHICKEN: Chinese Chicken Salad Chinese Chicken Salad -- Recipe developed by husband of Elaine --------------------- Gilbert Greene, NY, NY, Gourmet magazine, June 1991, p. 24. (orig. appeared 1984) vegetable oil for deep-frying 6 won ton wrappers, cut into 1/2-inch strips 2 oz cellophane [aka bean thread, glass] noodles 3 cups shredded cooked chicken 1 bunch of scallions, cut into 1-inch pieces 1/4 c dry-roasted unsalted cashew nuts 1 cup minced fresh coriander 1 red bell pepper, cut into julienne strips For the dressing: 1/2 t dry mustard, dissolved in 1/2 t water (Chinese mustard) 1 T soy sauce 3 T distilled vinegar (rice vinegar) 2 T hoisin sauce 1 t ground allspice, or to taste (or subst. 5-spice powder) 1 t sugar 2 T Oriental sesame oil 1/4 c corn oil (or less) 1/2 head of lettuce, shredded In a wok or deep skillet heat 1 1/2 inches of the oil to 375 deg F. on a deep-fat thermometer, in it fry the wonton strips, turning them, for 15 seconds, or until they are golden, and transfer them with a slotted spoon to paper towels to drain. In the oil fry the noodles in 2 batches, turning them onece, for 5 seconds (they will quadruple in volume), transfer them to paper towels to drain, and crumble them. In a large bowl combine the won ton strips, half the noodles, the chicken, the scallions, the cashew nuts, the coriander, and the bell pepper. Make the dressing: In a small bowl whisk together the mustard mixture, the soy sauce, the vinegar, the hoisin sauce, the all- spice, the sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. Toss the chicken salad with the dressing, mound it on a platter lined with the lettuce, and garnish it with the remaining noodles. Serves 8. Digest: #138 Date: Mon, 10 Jun 91 13:25:36 CDT From: swayze@mcc.com (Dee Swayze) Subject: CHICKEN: Chinese Chicken Salad This is my first recipe posting, although I have been viewing for some time and I have found many really good dishes. This is my mother's recipe and I always get raves when I serve this. Chinese Chicken Salad Make dressing ahead of time and chill. Serve sparingly. 4 Tbls Sugar 2 tsp. Monosodium Glutamate (optional) 1/2 c Salad Oil 6 Tbls White Vinegar 2 tsp. Salt 1 tsp. Black Pepper (I prefer course ground) 2 Tbls Sesame Oil Mix this together in a shaker bottle. Shake well before serving. Salad: 1 Head Lettuce 1 bunch Green Onions 4 Boneless skinned 1 pkg Wide Chinese Noodles (ready to eat) Chicken Breasts Grill chicken breasts or boil in unseasoned water until done, cool. Tear lettuce into a large salad bowl, slice green onions about 1/2" long and add. Shred chicken and add to salad, mix all together well. When ready to serve, toss in noodles (if noodles are not available, use fried won ton strips or a can of regular chinese noodles). Serve with dressing on the side. Enjoy! Deirdre' Swayze Digest: #155 Date: 7 Jul 91 14:59:46 GMT From: mlfarm!heather@hsi.hsi.com (Heather Grant Florence) Subject: CHICKEN: Cold Cucumber Soup I've had requests to post the Julia Child Cucumber Soup I mentioned a few days ago, so here it is. 3 approx. 8-inch long cukes (1-1/2 lbs) 1/2 cup minced shallots, scallions, and/or onions 3 Tb butter 6 cups light chicken broth 1-1/2 tsp wine vinegar 3/4 tsp dried dill or tarragon 4 Tb quick-cooking farina (cream of wheat) breakfast cereal 1 cup sour cream 2 Tb minced dill, tarragon or parsely Peel cukes, make and reserve about 20 thin slices and cut the balance in half-inch chunks. Cook onions in butter until tender, not brown. Add cuke chunks, broth, vinegar and herbs, bring to boil, then stir in farina. Simmer partially covered 20 -25 min. Then puree in blender or food mill and thin out with more liquid if necessary; season w. salt & pepper. Serve hot or cold or room temp, by decorating bowls with reserved cuke slice, optional sour cream and herbs; I always skip cream and use extra herbs and black pepper. As I mentioned before, Julia recommends the same recipe for zucchini; the only differences: don't peel them (just cut off ends) and use only herbs to decorate. The soups freeze well. -- Heather Grant Florence heather@mlfarm.com Digest: #135 Date: Sat, 1 Jun 91 08:26:07 PDT From: ncar.UCAR.EDU!bcstec!sleepy!cmips3!cmis10!eyler (Pat Eyler ) Subject: CHICKEN: Cold Chicken Salad The cold chicken salad that I've seen/tried/loved, goes something like this 2-3 c. of oriental noodles (glass noodles or ramen) 1 1/2 c. roast chicken breast, cut into 1/2 inch pieces 1 1/2 c. mixed sliced veggies (see below) raw and crunchy are best but steamed will do 1/2 c. peanuts Prepare noodles, and add peanut sauce (below) and mix by hand to cover noodles Form the noodles into a bed on the serving dish and sprinkle over the top, chicken and vegetables to taste (I enjoy fresh mushrooms, broccoli flowerettes, and matchsticked carrots and zucchini. Top with peanuts. peanut sauce mix together to form a thin emulsion 1/4 c. water 2 Tbs Peanut Butter (use creamy) 1 Tbs Soy Sauce 1 Tbs Red Chili and Garlic Paste Pat ps. play with the measurements, I'm guesstimating what I use (a handful of this and a jot of that...) also, has anyone got a good recipe for carob brownies, pref. low sugar/fat??? tnx in advance Date: 16 Oct 90 23:47:01 GMT From: lisaco@microsoft.UUCP (Lisa COPELAND) Subject: CHICKEN: Coq au Vin I love this dish: Coq Au Vin Ingredients: 6 Each Chicken Legs and Thighs 1 750 Ml Bottle Red Wine 6 Pieces Thick Country Style Bacon 1/2 C Flour Mixed with 1 Tsp Tarragon, 1 Tsp Salt, 1 Tsp Pepper 3 or 4 Carrots Cut into coins 12-24 Pearl Onions, Peeled 8 Shallots, peeled 1 Lb White Mushrooms, Stems Removed 4 Tbl Butter In a large stock pot, cook bacon until crispy removing to a paper towel. Dredge each chicken piece in the flour mixture. Reserve 1/4 C of the flour mixture. Brown the chicken pieces in the. stock pot in the bacon fat over medium heat in small batches. Reserve chicken on a plate. Add carrots, onions, shallots, and mushrooms to the stock pot and cook, stirring occasionally over medium low heat with cover on. Return chicken to the pot and add red wine. Simmer for about 30 minutes. Remove chicken and vegetables to a platter with a slotted spoon. Combine reserved flour mixture and butter until it resembles a smooth paste. Whisk this mixture into the liquid in the stock pot and cook until thickened. Return the chicken and vegies to the stock pot and cook until chicken is done. Serve with a hearty sourdough bread. Date: 10 Jan 91 09:41:20 From: billw@dustbin.cisco.com (Bill Westfield) Subject: CHICKEN: Chicken Cordon Bleu Last time this came up I suggested doing away with the complex and difficult stuffing, rolling, and deepfrying, and instead make a cassarole type dish. I have since actually tried this, and it's pretty good: 2-3 parts diced cooked chicken 1 part diced ham 1 part diced or grated swiss cheese cream, salt, pepper, etc optional bread crumbs. Combine the chicken, ham, and chese, along with some cream to moisten, and seasoning to taste. Top with crumbs, and bake until hot, bubbly, and slightly browned on the top (or brown at the end with a broiler.) Alternately, combine ham and chicken, and top with sliced swiss cheese. BillW Newsgroups: rec.food.recipes Distribution: world From: RXKY@VAX5.CIT.CORNELL.EDU Date: Tue, 5 Nov 1991 14:37 EST Subject: CHICKEN: Chicken Cordon Bleu with Golden Cream Sauce Summary: orig. subj CHICKEN: Chicken Cordon Bleu w/ Golden Cream Sauce Archive-Name: recipes/chicken/cordon-bleu+sauce Keywords: recipe chicken cordon bleu sauce Followup-To: rec.food.cooking Organization: ? Approved: aem@mthvax.cs.miami.edu I thought I would post this in addition to the ones already in the archives because it's slightly different from other recipes I've seen. Reprinted totally without permission from the "Great American Brand Name Cookbook" from Publications International, Inc. which is full of recipes like this one which use brand name ingredients. Kind of annoying at times because in most cases, another brand will do just fine. But they're all fairly simple to make. Anyway... CHICKEN CORDON BLEU with GOLDEN CREAM SAUCE Ingredients: 3 whole boneless chicken breasts (about 2.5 lbs.), halved and lightly pounded 6 slices Swiss cheese 6 slices cooked ham 2 tbsp. butter or margarine 1/4 tsp. ground nutmeg 1/8 tsp. pepper 1 envelope Lipton Golden Onion Recipe Soup Mix 2 cups (1 pint) light cream or half-and-half 1/4 cup water hot cooked noodles Top each chicken breast half with a slice of cheese and ham; roll up and secure with wooden toothpicks. In large skillet, melt butter and brown chicken over medium heat; drain. Add nutmeg and pepper, then golden onion recipe soup mix blended with cream and water. Bring just to the boiling point, then simmer covered, basting occasionally, 20 minutes or until chicken is done. To serve, arrange chicken and sauce over hot noodles. Makes about 6 servings. Enjoy. Roland J. Couture rxky@vax5.cit.cornell.edu