In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned. Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often. Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer until ready to eat. Serve over pasta.  

* WHOLE SALT FREE CANNED TOMATOES, CHOPPED, UNDRAINED ** ABOUT 1 LB. OF CHICKEN, SKINNED, BONED, FULLY COOKED     strongServings: 8/strong  

For this dish, all the vegetables can be cut up the night before and left well wrapped in the crisper drawer of the refrigerator. Thirty minutes before dinner, assemble your packets while the oven preheats, then you re set to go. 1. Preheat oven to 350 F. 2. Co

1. Heat water in a large pan, add celery, carrot, garlic, spring onions, corn, pepper and chicken meat. Simmer for 8 min. 2. Break the noodle cake into pieces and add to the pan together with seasoning sachet. Simmer for a further 2 mins, add teriyaki marinade to taste

Put aubergine slices in a colander and sprinkle with salt. Leave to drain for 30 minutes, then rinse and dry. Mix together the garlic, lemon rind and juice, mint, olive oil and seasoning. Slash chicken breasts at intervals. Spoon over half the dressing. Combine aubergin

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.     strongServings: 4/strong  

1/2 lb carrots, peeled 3/4 lb haricots verts, parboiled : for 5 minutes 1 1/4 lb ground chicken 1/2 c vegetable oil 1/4 c finely chopped shallots 1 clove garlic cooked until : tender in 2 TB butter 1 lg clove garlic, minced 1/4 c Champagne or w

Bring the stock to a boil in a large soup pot. Turn the heat down to low and let simmer, uncovered, while you continue. Heat the oil and butter in a skillet over medium heat. Add the onions and saute for 2 or 3 minutes. Add the celery and carrot; saute for another 5 min

Cook rice according to package directions. Melt butter in frying pan. Saute onions until golden brown. Add flour, salt and pepper to onions. Mix well. Mix cream and broth and gradually add to onion mixture, stirring constantly. Cook until thickened. To the cooked rice, add t

Recipe by: Midwest Living, December 1995 Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly. In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 min

COAT BOTTOM OF OVEN proof dish with a cooking spray (Pam), add the drained canned mushrooms (or fresh ones). Place the chicken on top of mushrooms and sprinkle the dry spaghetti sauce mix evenly over the top of the chicken. Then pour wine over the top of chicken>> wetting

* Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium low heat for about 15 minutes. Add r

Place the chicken in a 6 quart pot. Add all the ingredients through the parsnip, plus the parsley sprigs, lemon slice, peppercorns, and 1 tsp salt. Add the chicken stock and enough water to cover the chicken by 2 inches. Heat to boiling, skimming any residue as it gathers.

Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon butter in non aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add 1

Preheat oven to 350 degrees F. Rinse chicken breasts and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes longer or until done. Yield: 8 servings.     strongServi

* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.     strongServings: 4/strong  

Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast b

Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat 15 to 20 minutes or until brown on all sides; drain. Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano, paprika, salt and pepper in ungreased 2 quart casse

Preparation : Brown lamb with margarine. Stir in rice. (The rice absorbs the liquid). Add spices and chicken broth. Cook with lid on for 20 minutes or more. Add chicken pieces and slivered almonds.     strongServings: 1/strong  

Preparation : Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degr

For use in a Dutch Oven Preparation: Chop the onion into fine pieces. Place in a plastic bag. Chop the chicken breast halves into 4 6 large chunks. Carrots should be peeled and sliced in advance. Place in a plastic bag. Take potatos that have been washed and scrubbed to

Rinse chicken; pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan stir t

* 3 oz. each Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice &

* USE FRESH BROCCOLI OR 2 (10 oz. pkg) FROZEN BROCCOLI. ** USE CHICKEN BREASTS, SLICED, SKINLESS, AND BONELESS. *     strongServings: 6/strong  

Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or unt

This colorful dish is also very simple to make. Kin Hwa refers to the delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served with the head as a center piece. Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and p

Line four 8x8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Baking pans are not needed for food to be served without freezing. Add peas, onion, and green pepper

Melt butter or margarine in a large skillet. Add celery and mushrooms and saute until tender. Blend in flour and let simmer 1 minute. Slowly add chicken broth, stirring constantly. Cook about 3 minutes to finish cooking flour, stirring constantly. Add chicken mix, milk,

Melt butter in large pan, add mushrooms, peppers and saute for 5 mins. Stir in flour and seasoning. Gradually stir in stock and bring to the boil, stirring until thickened. Add cream and chicken pieces and cook over low heat until chicken is thoroughly heated. Meanwhile beat

Melt butter in saucepan; Add green peppers, mushrooms and pimentos. Simmer 5 minutes. Add flour and blend in well. Add 3/4 of the heavy cream and all the chicken broth. Cover and cook over low heat until thickened, stirring constantly. Stir in sherry, salt, cayenne and papri

Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper tow

** Bouquet Garni In a pice of cheesecloth, tie the following: 3 4 sprigs 11/19/93 5:59 PM celery stalk with leaves, 1/2 ts dry thyme. leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal Recipe continues in next not

*BOUQUET GARNI: In a pice of cheesecloth, tie the following: 3 4 sprigs of parsely, 1 bay leaf, 1/2 celey stalk with leaves,1/2 ts dry thyme. Leave the string long enough to hand the garni in the pot and tie the string to the pot handle for easy removal. Dry the chicken piec

Servings: 4 2 lg whole chicken breasts 2 T 4 tbsps. oil 1 clove garlic crushed 1/2 lemon with rind sliced : thin 1/2 lb fresh mushrooms sliced 1 TB flour 1/4 c dry white wine 1 ts salt 1/4 ts fresh ground pepper 1/4 ts oregano 14 oz c

Joint the chicken into the usual 7 pieces (or buy 2 3 lbs chicken portions). Separate the head of garlic into cloves and peel them. Don t be put off by the quantity of garlic, it doesn t taint the breath at all. Above all, don t reduce the proportion. In a large cassero

Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over

"While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf." In large glass bow, combine

ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, s

In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add

Recipe by: Joel Ehrlich <[email protected]> Rinse the chicken thoroughly after cutting to ensure all bone slivers are removed. Combine the garlic, bay leaf, pepper, shoyu and vinegar. Marinate the chicken 2 to 3 hours, turning often. Simmer the chicken in the mar