Sprinkle chicken with salt and pepper; place in slow cooking pot. Insert cloves in one onion. Put all onions in pot. Add garlic, marjoram, thyme, bay leaf, and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Turn control to high. Co

*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers

*Jointed, chopped and boned. . Make the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. IN a deep 1 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers

1. Preheat oven to 375° F. Rinse chicken; pat dry. Coarsely chop liver and reserve. (Discard remaining giblets, or save them for another use.) Line a 3 quart unglazed clay cooker with parchment paper, trimming paper even with rim of baking dish. Place chicken, breast up,

1. Heat oil in a large skillet. 2. Add chicken; brown well on all sides, about 15 minutes. 3. Arrange chicken in a 2 quart casserole. 4. Drain of excess fat from skillet; stir soup and milk into skillet. 5. Bring liquids to boil, blending well and scrapin

Cook the sausage in a large, heavy ungreased skillet over low heat, turning the slices frequently with a spatula until there is a film of fat over the bottom of the pan. Increase the heat to medium and, turning the slices occasionally, continue to fry the sausage until the s

Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slic

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots an

Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another

Pat chicken dry and season with salt and pepper. In a heavy skillet heat oil and 1 1/2 Tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Discard all but 1 T. fat from s

Heat 2 tablespoons of the oil in a large skillet. Add shallots and mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes. Remove from the skillet and keep warm. br

Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Ad

1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove. 2. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. 3. Stir in soup, milk and mustard. Heat to

PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to

in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter.

Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2 tbl oil. Saute onions unt

Place the whole chicken or the chicken pieces in a heavy 6 quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the sea

COOK AND CUBE THE CHICKEN BREASTS. COMBINE WATER, BOUILLON, VEGETABLES AND PARSLEY FLAKES IN A LARGE DUTCH OVEN. BRING TO A BOIL. ADD FROZEN REAMES NOODLES, STIRRING TO SEPARATE. RETURN TO BOILING AND COOK UNCOVERED FOR 20 TO 30 MINUTES. ADD MORE WATER IF NEEDED. STIR OCCASS

Brown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour. Add 3 quarts of water, slowly. Add the chicken. Cook slowly

Place chicken pieces, skin side up, in a 12x7 1/2x2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, at 350 till chicken is tender, about 1 hour. Stir sauce, sprinkle with paprika. Serve with mashed pota

* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrig

* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and re

Cook orzo according to package directions. Drain and rinse with cold water. Drain again. In a large bowl, combine orzo, chicken and dressing. Toss well. Add artichokes, mozzarella cheese, tomatoes, olives and basil. Toss well. Add feta and Parmesan cheeses. Toss lightly. Co

Reserve back, wings, and neck of chicken for later use. Wash remaining pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown on all sides in hot fat. Remove to 2 quart casserole. Add boiling water, cover, and bake in preheated moderate br

Saute first 5 ingredients in butter until vegetables are crisp tender. Stir in tomatoes, basil, salt, and crushed red pepper; set aside. Cook pasta according to package directions; drain. Combine pasta, vegetable mixture, and chicken in a large bowl; spoon mixture into an 1

1. Place the stock in a large saucepan and bring to a boil. Add the chicken breasts, peppercorns, bay leaf and sprig of rosemary or thyme. Reduce the heat, cover and simmer gently for 15 minutes. 2. Using a slotted spoon, remove the chicken from the saucepan and leave until

Combine the sauce ingredients, and set aside. Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and

1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don t overcook! 4. Slice

Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add

Mix all ingredients together and chop roughly in a food processor or blender.     strongServings: 10/strong  

Heat oil in skillet. Brown onion and chicken over medium high heat. Mix ginger with yogurt, garlic, molasses, cornstarch and curry powder. Stir yogurt mixture into chicken with the pease; cover and cook over low heat about 5 minutes until peas and sauce are heated through.b

: chicken breast boneless : cut into b 88 g pepperoni also cut in : bite siz 350 g tomato sauce : shredded Mozzarella or : Parmesan cheese (op : olive oil 2 x 1/4 tsp crushed red pepper 2 x 1/4 tsp oregano 3 ts garlic powder or cloves to b

Preparation: 10 min, cooking 4 min Bone and skin chicken breast and cut meat into 1 inch squares. Combine cornstarch, sherry and dash salt and pour over chicken pieces, tossing with a fork to coat chicken well. Heat 2 tsp oil in heavy skillet or wok, add chicken and co

Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In large nonstick skillet, heat oil over medium heat. Add onions and garlic. Cook 3 minutes, stirring frequently. Add peppers, coo

Heat the oil in a small frying pan. Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. Place the chicken and mushrooms into the frying pan and cook for 5 minutes, stirring occasionally. Place both the cans of soup and pineapple c

Peal and crush head of garlic and combine with vinegar, soya sauce, and crushed peppercorns for marinade. Cut whole chicken into serving size pieces and combine with cubed pork. Cover the pork and chicken with marinade and let stand refrigerated for a mininimum of 30 minutes

1. Peel potatos and cut into 1" cubes. Set aside. 2. Melt butter in heavy skillet, such as cast iron. Add onions and saute till golden brown. Add chicken breasts and potatos. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often. 3.

Heat consomme in a large pan. Put chicken and cornflour in a polythene bag and shake until chicken is coated. Add chicken to soup and simmer for 10 minutes until tender. Stir in prawns, garlic, soy sauce and plenty of pepper. Just before serving, pour in the beaten egg in a

Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 b

1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippin