Chicken Recipes

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.

Ingredients 1 20- to 21-oz. can cherry pie filling 1 c. water 20 whole cloves 1 cinnamon stick 2 tbsp. lemon juice 1 pint half-and-half, regular or fat free   Method 1. In a large saucepan, mix pie filling and water. Tie the whole cloves into a little piece of cheesecloth 2. Add cheesecloth-wrapped cloves, cinnamon stick, and lemon juice to pan and stir well. 3. Bring to a boil over medium-high heat. Cook 5 to 10 minutes, stirring occasionally, so that soup will absorb the flavor of the spices. 4. Remove bag of cloves and cinnamon stick from cherry mixture. Cool to room temperature. 5. Add half-and-half, stir until smooth, and refrigerate. Serve cold.

Ingredients 8 baby eggplants (each slightly larger than a golf ball) or 3 medium or 1 large eggplant (about 1½ pounds total) 2 tablespoons vegetable oil 1 medium white onion, diced 4 garlic cloves, thinly sliced Kosher salt 2 tablespoons grated fresh ginger 1 tablespoon ground coriander 1 tablespoon ground cumin 1 teaspoon hot red pepper flakes (or to taste) 1 summer squash, diced 1 pound okra, trimmed and cut into 1-inch lengths 1 (28-ounce) can peeled whole tomatoes with juice Kernels from 2 ears of corn or 2 cups frozen corn, defrosted 3 cups cooked long-grain rice Freshly ground black pepper 1 handful fresh flat leaf parsley leaves, torn   Method 1. Preheat the oven to 400°F. Prick each eggplant several times with a fork. (If not using baby eggplants, cut the eggplant into bite-size pieces and toss with a bit of olive oil.) Roast on a baking sheet until completely tender, about 30 minutes. 2. While the eggplant cooks, heat the vegetable oil in a 4-quart or larger saucepan over medi

Treviso is a type of radicchio that is hugely popular in Italy and is becoming easier to find at farmers’ markets in America. Treviso, like all radicchio, is quite bitter.  Ingredients 1 head Treviso radicchio, round radicchio, or romaine lettuce (see headnote) 1 tablespoon extra-virgin olive oil Aged balsamic vinegar or thick balsamic reduction  About 12 thin slices of Parmigiano-Reggiano, cut with a vegetable peeler 1 handful toasted walnut halves Flaky sea salt (such as Maldon) Freshly ground black pepper   Method 1. Prepare an outdoor grill or a heat a cast-iron grill pan on your stovetop to a medium-hot temperature. 2. Cut the head of radicchio in half lengthwise, straight through the stem. Do not cut off the stem; you need it to hold the head together. 3. Brush the cut sides of the radicchio with the olive oil. Place on the grill, cut side down, and press down firmly with a spatula to maximize contact area. Grill until nicely seared and starting to wilt, about 2 to 3 minutes. 4

Ingredients 1 cup ogo, limu kohu, hijiki, or mixed seaweed 2 tablespoons vegetable oil 8 ounces firm tofu cut into 2 × 1 × ½-inch rectangles, thoroughly patted dry 1 tablespoon toasted sesame oil 1 tablespoon sweet soy sauce or kecap manis 1 tablespoon shoyu 1 teaspoon grated fresh ginger 1 teaspoon sriracha or similar thick Asian chile sauce, or wasabi paste (optional) ¼ cup thinly sliced scallions or sweet onions, such as Maui or Vidalia ½ jalapeño pepper, thinly sliced (optional) 1 cup mung bean sprouts  Method 1. Rinse or hydrate the seaweed according to the package directions. If it isn't thinly sliced, make it so. 2. Place a large, preferably cast-iron, skillet over high heat. Add the vegetable oil. When the oil shimmers, add the tofu pieces in a single layer and fry until well browned on both sides, about 5 minutes. Transfer to paper towels. 3. Whisk together the sesame oil, sweet soy sauce, shoyu, fresh ginger, and sriracha, if using, in a medium bowl. Toss the tofu in the

Ingredients serves 4 3 tablespoons oil 2 in (5 cm) fresh ginger, grated 1 small winter melon (2 lbs/900 g), peeled, deseeded and sliced 1 teaspoon salt 1 tablespoon sugar ½ cup (125 ml) water Method 1.  Heat the oil in a wok over high heat and stir-fry the ginger and winter melon. Continue stir-frying until all the winter melon is coated with oil and the surface begins to soften, 3 to 5 minutes. 2.  Add the salt, sugar, and water. Cover the wok, reduce the heat to medium, and cook for about 15 minutes, or until thoroughly tender. Transfer to a serving plate.

Ingredients 4 hard-cooked eggs 1/2  lb. cooked ham 1/4 c. grated Monterey Jack cheese 4 tbsp. sour cream 2 tsp. Dijon-style mustard 1/8  tsp. pepper parsley or dill Method 1. Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes.  Drain water from saucepan and run cold water over eggs until they are cool. 2. Peel eggs. Cut in half lengthwise and remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate. 3. Chop ham into very small pieces. 4. Blend ham, cheese, egg yolks, sour cream, mustard, and pepper with a fork. 5. Stuff each egg half with ham mixture. Arrange on a serving plate and top each egg with a sprig of parsley or a sprinkling of dill.

Ingredients 2 cakes firm tofu (10 oz/300 g each) 4 tablespoons oil 4 cloves garlic, minced 1 tablespoon chili paste 2 green onion (scallions), cut into sections Sauce 1 tablespoon soy sauce 1 tablespoon rice wine 1 teaspoon sesame oil 1 teaspoon sugar Salt and freshly-ground black pepper to taste   Method 1.  Halve the tofu cakes horizontally to form 4 pieces. Gently press the tofu with paper towels to remove excess moisture. Set aside. 2.  Combine all the Sauce ingredients and set aside. 3.  Heat the oil in a skillet over high heat until hot but not smoking. Place the tofu in the skillet, and shake the pan gently to prevent sticking. Cook for 2 to 3 minutes, turn carefully with a spatula, and cook the other side for 2 to 3 minutes. 4.  Push the tofu steaks to the side of the skillet. Add the garlic and chili paste, stir to blend the flavors and prevent sticking. 5.  Add the Sauce, shake the skillet well to mix all the ingredients, cover with lid, reduce the heat to low and cook for 2