Ingredients
- Servings: 6
- 1/4 cup butter
- 1 1/2 pounds chicken breast tenderloins or strips
- salt and pepper to taste
- 1 pint heavy cream
Recipe
Preparation Time: 2 mins
Cook Time: 20 mins
Ready Time: 22 mins
- melt half of the butter in a large skillet over medium-high heat. season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
- pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. best when served with fresh french bread for dipping.
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.
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.
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.
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.
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.
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.
