Chicken Recipes

Ingredients 2 c. peanut or vegetable oil 1 1/2 tbsp. dry sherry 2 whole chicken breasts, skinned, boned and thinly sliced 1/4 c. cornstarch 2 egg whites 1 tsp. sugar 2 tsp. salt 1 1/4 c. finely chopped cashew nuts Method 1. In small bowl, combine cornstarch, salt, sugar and sherry. 2. In separate bowl, beat egg white lightly until just frothy. 3. Gradually add cornstarch mixture. Stir gently until blended. 4. Place chopped cashews on plate. 5. Dip chicken slices into egg mixture, then coat with cashews. 6. Place on waxed paper. 7. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely      on edge of wok. 8. Heat oil over medium to medium-high heat until it reaches 375 degrees. 9. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. 10. Fry until golden brown, about 2 to 3 minutes. 11. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining       

Ingredients 1 2 1/2–3-lb. chicken, cut into 8 pieces 4 tbsp. vegetable oil 1 large onion, peeled and finely chopped 1 tsp. salt 1 tbsp. paprika 3/4 c. water 1 1/2 c. sour cream 1 tbsp. flour 1 green pepper, cored and cut into rings Method 1. Wash chicken pieces in cool water and pat dry with paper towel. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. Add chicken pieces to Dutch oven and cook, turning often, until lightly browned on all sides. 3. Sprinkle salt and paprika on chicken and add 1/2 c. water. Cover and bring to a boil. 4. Reduce heat and simmer for about 30 minutes, or until chicken is tender. Add a small amount of water if necessary. 5. In a small bowl, combine 1 c. of the sour cream, flour, and 3/4 c. water, and stir well. Pour mixture over chicken and stir. Simmer, uncovered, for 5 more minutes. 6. Place chicken in a deep serving dish. Spoon sour cream from pan over chicken. Garnish with green peppe

Ingredients 8 tablespoons (1 stick) butter ¾ cup grated Parmesan cheese 1 cup heavy cream, or whole milk 2 cups frozen peas  1/3 pound smoked ham, diced finely 1 package (16 ounces) fettuccine salt and freshly ground black pepper Method Combine the stick of butter less 1 tablespoon, the cheese, and the heavy cream in a food processor and process until smooth. Set aside. Cook the peas as directed on the package. Drain and set aside. Melt the remaining 1 tablespoon of butter in a skillet, then add the diced ham, and brown. Set aside. In a large pot, cook the fettuccine according to the package directions. Drain, reserving 1/3 cup of the cooking water. Immediately put the drained fettuccine and the reserved 1/3 cup pasta water in a large bowl and quickly scoop the butter-cheese-cream mixture onto the top of the hot pasta and toss to coat the strands. Then add the peas and diced ham and toss again. Top with freshly ground black pepper. Serve the Fettuccine with Peas and Ham.

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder   Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.

Ingredients 1 cup brown sugar, packed 1 cup flour 2 tsp. cinnamon, divided ½ cup cold butter 2½ lbs. apples (about 7 or 8) 2 tsp. lemon juice   Method Lightly grease or butter a 9-inch square baking dish; set aside. In a small mixing bowl, stir together sugar, flour, and 1 tsp. cinnamon. With a pastry blender or your fingers, cut in butter until mixture is crumbly; set aside. In another mixing bowl, peel, core, and thinly slice the apples. Add the remaining 1 tsp. cinnamon and lemon juice; gently mix.  Spread the apples in the prepared baking dish and sprinkle crumb mixture evenly over the top. Bake uncovered in a preheated 350° oven for 50-60 minutes or until apples are tender and the crumb topping is golden and crisp. Let cool for about 30 minutes and then serve.

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.