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.

Country Green Beans

Ingredients

• Servings: 4
• 1/4 cup chopped uncooked bacon
• 1 pound fresh green beans, trimmed
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup chicken broth
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels.
• combine bacon, green beans, onion, butter, chicken broth, garlic, salt, and pepper in a saucepan. cover and simmer on medium heat until beans are tender, 15 to 20 minutes.

chicken marsala

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 wine
• 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 sherry. cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Chinese Style Sesame Sauce

Ingredients

• Servings: 4
• 1 cup sugar
• 1/4 cup cornstarch
• 1 cup chicken broth
• 1/2 cup water
• 1/8 cup vinegar
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chile paste
• 1 clove garlic, minced

Recipe

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


• in a saucepan, mix together sugar and cornstarch. stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. bring to a boil over medium heat, stirring constantly. reduce heat, and simmer 5 minutes.

Egg Drop Soup I

Ingredients

• Servings: 4
• 4 cups water
• 4 cubes chicken bouillon
• 2 eggs
• 1 teaspoon dried parsley
• 1 tablespoon dried minced onion
• 1 tablespoon cornstarch

Recipe

• in a medium saucepan, combine water, bouillon, and parsley and onion flakes. bring to a boil.
• lightly beat eggs together. gradually stir into soup.
• remove about half a cup of the soup. stir in cornstarch until there are no lumps, and return to the soup. boil until soup thickens.

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.

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 wine, 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.