Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

Oma's Fabulous Matzo Ball Soup

Ingredients

• Servings: 10
• 2 (10 ounce) packages matzo crackers
• 1/2 cup butter
• 6 eggs
• salt and pepper to taste
• 3 tablespoons minced fresh parsley
• 2 onions, minced
• 5 ounces matzo meal
• 96 ounces chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil.
• break matzo crackers into small pieces, and place in a large bowl. add water to cover; allow to soak for a few minutes, until soft. drain off excess water.
• melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• mix in just enough matzo meal to make mixture hold together. roll one golf ball-size matzo ball. place matzo ball in the boiling water to test the mixture. the ball must rise to the top of the water and not break apart. if it does not rise, then too much matzo meal was added. in this case, add another beaten egg to the mixture and try again. when desired consistency is reached, roll all of mixture into golf ball size spheres.
• in a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. serve soup as the balls rise to the top of the broth.

Quinoa Side Dish

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a saucepan over medium heat. add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. stir in broth, and bring to a boil. reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
• in a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. sprinkle with lemon juice, and serve.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Apple And Orange Chicken

Ingredients

• Servings: 4
• 1 (1 ounce) package dry onion soup mix
• 4 bone-in chicken breast halves, skinless
• 1 (.6 ounce) package cream of chicken soup mix
• 2 tablespoons soy sauce
• 2 cloves crushed garlic
• 1 cup apple juice
• 1 cup orange juice
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place the chicken pieces in a lightly greased 9x13 inch baking dish.
• in a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. mix together and pour mixture over chicken. cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

German Lentil Soup

Ingredients

• Servings: 8
• 2 cups dried brown lentils, rinsed and drained
• 3 cups chicken stock
• 1 bay leaf
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup cooked, cubed ham
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 5 drops hot pepper sauce
• 1/4 teaspoon caraway seed
• 1/2 teaspoon celery salt
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place lentils in a 5 to 6 quart slow cooker. add chicken stock, bay leaf, carrots, celery, onion, and ham. season with worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
• cover, and cook on low for 8 to 10 hours. remove bay leaf before serving.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

Quinoa Side Dish

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a saucepan over medium heat. add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. stir in broth, and bring to a boil. reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
• in a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. sprinkle with lemon juice, and serve.

chili chicken

Ingredients

• Servings: 12
• 2 tablespoons honey
• 5 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 12 chicken drumsticks, skin removed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• in a large bowl, mix together the honey, sweet chili sauce and soy sauce. set aside a small dish of the marinade for basting. place chicken drumsticks into the bowl. cover and refrigerate at least 1 hour.
• preheat an outdoor grill for medium-high heat.
• lightly oil the grill grate. arrange drumsticks on the grill. cook for 10 minutes per side, or until juices run clear. baste frequently with the reserved sauce during the last 5 minutes.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Parsley Potatoes

Ingredients

• Servings: 6
• 1 1/2 pounds new red potatoes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 cup chicken broth
• 1 cup chopped fresh parsley
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• peel a strip of skin from around the center of each potato, place the potatoes in cold water. set aside.
• heat oil in a large skillet over medium high heat. saute onion and garlic for 5 minutes or until tender. pour in broth and 3/4 cup of the parsley; mix well. bring to a boil.
• place the potatoes into a large pot full of salted water. bring the water to a boil; then reduce heat. simmer covered, for 10 minutes or until the potatoes are tender.
• remove potatoes with a slotted spoon to a serving bowl. sprinkle the black pepper into the skillet and stir.. pour the peppered sauce over potatoes and sprinkle with remaining parsley.

slow-cooked green beans

Ingredients

• Servings: 6
• 6 slices bacon, sliced crosswise into 1/2-inch pieces
• 1 onion, sliced lengthwise
• 3 cloves garlic, minced
• 1/4 cup tomato sauce
• 2 pounds fresh green beans, trimmed
• 3 cups chicken broth
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. stir in garlic and tomato sauce. cook until garlic has softened, about 1 more minute.
• place green beans into a skillet and pour in chicken broth. raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. beans will begin to soften. turn heat to medium-low and simmer for 1 1/2 hours. stir occasionally. add more broth or water if mixture seems dry.
• adjust levels of salt, black pepper, and cayenne pepper to taste. cook until beans are soft and tender, about 30 more minutes. transfer beans and some of the pan juices to a deep serving platter.

Oma's Fabulous Matzo Ball Soup

Ingredients

• Servings: 10
• 2 (10 ounce) packages matzo crackers
• 1/2 cup butter
• 6 eggs
• salt and pepper to taste
• 3 tablespoons minced fresh parsley
• 2 onions, minced
• 5 ounces matzo meal
• 96 ounces chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil.
• break matzo crackers into small pieces, and place in a large bowl. add water to cover; allow to soak for a few minutes, until soft. drain off excess water.
• melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• mix in just enough matzo meal to make mixture hold together. roll one golf ball-size matzo ball. place matzo ball in the boiling water to test the mixture. the ball must rise to the top of the water and not break apart. if it does not rise, then too much matzo meal was added. in this case, add another beaten egg to the mixture and try again. when desired consistency is reached, roll all of mixture into golf ball size spheres.
• in a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. serve soup as the balls rise to the top of the broth.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup sugar
• 1/2 cup vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

easy coq au vin

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) whole chicken, cut into pieces
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 1/2 cups red
• 1 1/2 cups chicken stock
• 1 onion
• 1 tablespoon cornstarch
• 1/3 cup water

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat oil in a large skillet over medium high heat. season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.
• place in a shallow dish or bowl. dip chicken pieces into , one at a time, and return to skillet. add any remaining , stock and onions, stir together and reduce heat to medium.
• cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. in a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chinese Noodle Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry chinese noodles
• 1/4 cup teriyaki sauce

Recipe

• in a large skillet brown chicken in oil, stirring constantly until juices run clear.
• add the onion, broccoli, carrots and peas. cover skillet and steam for 2 minutes.
• add the chinese noodles and teriyaki sauce. stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. when the noodles wilt, serve.

mashed potato, rutabaga, and parsnip casserole with caramelized onions

Ingredients

• Servings: 8
• 7 cups low-sodium chicken broth
• 3 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds rutabagas, peeled and cubed
• 1 1/4 pounds parsnips, peeled and cubed
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 3/4 cup butter, softened
• 3 onions, thinly sliced
• salt and ground black pepper to taste

Recipe

• combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. bring to a boil. reduce heat, and cover partially. simmer until vegetables are very tender, about 30 minutes. drain.
• transfer vegetables to large bowl. add 1/2 cup butter or margarine . use an electric mixer, beat mixture until mashed but still chunky. season with salt and pepper. transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
• melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. add sliced onions. saute until beginning to brown, about 5 minutes. reduce heat to medium-low. saute until onions are tender and golden brown, about 15 minutes. season with salt and pepper. spread onions evenly over mashed vegetables. casserole can be prepared up to 1 day ahead. cover and refrigerate.
• preheat oven to 375 degrees f (190 degrees c). bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup sugar
• 1/2 cup vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

fig and lemon chicken

Ingredients

• Servings: 12
• 1 lemon, juiced
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1/4 cup water
• 1 1/2 pounds dried figs
• 1 lemon, sliced
• 12 chicken thighs
• salt to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried parsley

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
• place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. arrange chicken thighs on top, then pour vinegar mixture over chicken. finally, sprinkle with salt and dried parsley to taste.
• bake/roast at 400 degrees f (200 degrees c) for 50 minutes, basting frequently (turn figs if they begin to brown).
• with a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. skim fat from cooking juices, then pour over chicken as sauce. garnish with fresh parsley and serve.

mid-eastern chicken thighs

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup sliced onion
• 2 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon garam masala
• 1/2 teaspoon curry powder
• 1/2 cup red
• 2 tablespoons red vinegar
• 1 cup fat-free, reduced-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. remove onion from skillet, and set aside.
• increase heat to medium-high. season one side of the chicken thighs with half of the garam masala and curry powder. place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. continue cooking chicken until browned on both sides, about 4 minutes on each side. pour in the red and red vinegar. simmer for about 30 seconds, scraping up and browned bits from the pan. stir in the prepared onion and chicken broth. bring to a boil. cover and reduce heat to medium-low. simmer the chicken thighs until no longer pink in the center, about 20 minutes.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

spicy rapid roast chicken

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse chicken thoroughly inside and out under cold running water and remove all fat. pat dry with paper towels.
• put chicken into a small baking pan. rub with olive oil. mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
• roast the chicken in the preheated oven for 20 minutes. lower the oven to 400 degrees f (205 degrees c) and continue roasting to a minimum internal temperature of 165 degrees f (74 degrees c), about 40 minutes more. let cool 10 to 15 minutes and serve.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup sugar
• 1/2 cup distilled vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

cornish game hens with garlic and rosemary

Ingredients

• Servings: 4
• 4 cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c).
• rub hens with 1 tablespoon of the olive oil. lightly season hens with salt and pepper. place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. roast in preheated oven for 25 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c). in a mixing bowl, whisk together , chicken broth, and remaining 2 tablespoons of oil; pour over hens. continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. baste with pan juices every 10 minutes.
• transfer hens to a platter, pouring any cavity juices into the roasting pan. tent hens with aluminum foil to keep warm. transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. cut hens in half lengthwise and arrange on plates. spoon sauce and garlic around hens. garnish with rosemary sprigs, and serve.

chicken and red sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 3 pounds skinless, boneless chicken breast halves
• 1 tablespoon paprika
• 1 cup brown sugar
• 1 cup red
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. cook garlic in oil until tender. place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• drain oil from skillet. sprinkle chicken with paprika and 1 cup brown sugar. pour red around chicken. cover, and simmer about 15 to 20 minutes; lightly baste chicken with sauce while cooking. season to taste with salt and pepper.

mid-eastern chicken thighs

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup sliced onion
• 2 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon garam masala
• 1/2 teaspoon curry powder
• 1/2 cup red
• 2 tablespoons red vinegar
• 1 cup fat-free, reduced-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. remove onion from skillet, and set aside.
• increase heat to medium-high. season one side of the chicken thighs with half of the garam masala and curry powder. place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. continue cooking chicken until browned on both sides, about 4 minutes on each side. pour in the red and red vinegar. simmer for about 30 seconds, scraping up and browned bits from the pan. stir in the prepared onion and chicken broth. bring to a boil. cover and reduce heat to medium-low. simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Chinese Noodle Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry chinese noodles
• 1/4 cup teriyaki sauce

Recipe

• in a large skillet brown chicken in oil, stirring constantly until juices run clear.
• add the onion, broccoli, carrots and peas. cover skillet and steam for 2 minutes.
• add the chinese noodles and teriyaki sauce. stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. when the noodles wilt, serve.

Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

Viva Madrid Spanish Chicken

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 4 skinless, boneless chicken breast halves - pounded thin
• 1/2 cup all-purpose flour
• 6 slices bacon, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 6 dates, pitted and chopped
• 2 cups chicken stock
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• dried thyme to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat the olive oil in a skillet over medium heat. dredge chicken in flour to evenly coat. brown chicken in the skillet about 2 minutes on each side.
• set aside chicken, and heat remaining olive oil in the skillet. mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. mix in dates. pour in the chicken stock, and bring to a boil. reduce heat to low, and simmer 10 minutes.
• return chicken to skillet. season with chili powder, garlic powder, salt, pepper, and thyme. cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

mid-eastern chicken thighs

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup sliced onion
• 2 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon garam masala
• 1/2 teaspoon curry powder
• 1/2 cup red
• 2 tablespoons red vinegar
• 1 cup fat-free, reduced-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. remove onion from skillet, and set aside.
• increase heat to medium-high. season one side of the chicken thighs with half of the garam masala and curry powder. place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. continue cooking chicken until browned on both sides, about 4 minutes on each side. pour in the red and red vinegar. simmer for about 30 seconds, scraping up and browned bits from the pan. stir in the prepared onion and chicken broth. bring to a boil. cover and reduce heat to medium-low. simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.

Oma's Fabulous Matzo Ball Soup

Ingredients

• Servings: 10
• 2 (10 ounce) packages matzo crackers
• 1/2 cup butter
• 6 eggs
• salt and pepper to taste
• 3 tablespoons minced fresh parsley
• 2 onions, minced
• 5 ounces matzo meal
• 96 ounces chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil.
• break matzo crackers into small pieces, and place in a large bowl. add water to cover; allow to soak for a few minutes, until soft. drain off excess water.
• melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• mix in just enough matzo meal to make mixture hold together. roll one golf ball-size matzo ball. place matzo ball in the boiling water to test the mixture. the ball must rise to the top of the water and not break apart. if it does not rise, then too much matzo meal was added. in this case, add another beaten egg to the mixture and try again. when desired consistency is reached, roll all of mixture into golf ball size spheres.
• in a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. serve soup as the balls rise to the top of the broth.

garlic cheddar chicken

Ingredients

• Servings: 8
• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
• dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
• bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

chicken breast cutlets with artichokes and capers

Ingredients

• Servings: 6
• 1 cup whole wheat or flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, or to taste
• 1/8 teaspoon black pepper, or to taste
• 2 pounds chicken breast tenderloins or strips
• 2 tablespoons canola oil
• 2 tablespoons extra-virgin olive oil
• 2 cups chicken broth
• 2 tablespoons fresh lemon juice
• 1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
• 1/4 cup capers
• 2 tablespoons butter
• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• combine flour, salt, and and black peppers. dredge chicken in seasoned flour and shake off excess.
• heat canola oil and olive oil in a large skillet over medium-high heat. add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
• pour in chicken broth and lemon juice. bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
• whisk butter into sauce until melted. place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. serve on a platter sprinkled with chopped fresh parsley.

Quinoa Side Dish

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a saucepan over medium heat. add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. stir in broth, and bring to a boil. reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
• in a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. sprinkle with lemon juice, and serve.

Chutney Chicken

Ingredients

• Servings: 6
• 12 chicken thighs
• 1 (12 ounce) jar hot chutney
• 1 (1 ounce) package dry onion soup mix

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, combine chutney and dry soup mix. mix together. season chicken pieces with salt and pepper to taste. place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Turkey Shepherd's Pie

Ingredients

• Servings: 1
• 3 large potatoes, peeled
• 2 tablespoons butter
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound ground turkey
• 1 large carrot, shredded
• 1 (4.5 ounce) can sliced mushrooms
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 clove garlic, minced
• 1 teaspoon chicken bouillon powder
• 1 tablespoon all-purpose flour
• salt to taste
• ground black pepper to taste

Recipe

• boil potatoes until tender.
• mash potatoes with butter or margarine and milk. season with salt and pepper to taste. set aside.
• saute onion in olive oil until soft. stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. salt and pepper to taste. cook and stir until meat is broken up and cooked through. drain. stir in flour.
• transfer meat mixture to a deep dish pie pan or casserole. spread potatoes over meat, and swirl with a fork.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until potatoes are lightly browned.