Simmer chicken, onion, mushrooms, and carrots to desired tenderness in broth. Add spices. You can cook the noodles directly in stew or separately. Add frozen veggies and cook till hot. Thicken if necessary. From the kitchen of Debbie Behary Mickey Forster AWXP9

1. In 5 quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork tender.&20; 2. When chicken is done, reserve 1 cup broth. Cool chick

Wash and seed the peppers. Cut each one into strips about 2 x 1/4 inches. Cut the boneless chicken breast into strips about 3 x 1/2 inches. Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth. Cut

It s real simple; crush up the rice crispies in a bag. Dig Chicken in butter, and then roll in rice crispies. Bake at 350 for about 45 minutes or until done. That s it. It sounds disgusting, but it tastes great! Source: Delena Gaittino     stron

Instructions Clean the chiles, onions and garlic. Take the seeds out of the chiles and let soak in water for 20 min. Blend with the roasted onions, garlic and a bit of water. Put aside. 2. Warm the oil in a pan and lightly fry the chicken. 3. Add the sauce, salt and let

Instructions Cook the chicken in medium pot with water, the onions, garlic and salt. 2. Place the chiles directly over the stove s grill and let them roast until they start to become black on both sides. Inmediately introduce the chiles in plastic bag and let them sweat

Prehead oven to 375f. Wipe the chicken with a paper towel. Mix the= butter, mustard, vinegar, salt and cayenne, and rub the mixture all over the skin side of the chicken.=14Place the chicken, skin side up, in a shallow= roasting pan. Sprinkle evenly with th crumbs and bake f

In medium fry pan saute chicken breast, sprinkle wtih garlic powder, salt, pepper and taco seasoning. Mix through thoroughly, add peppers, onion, saute till tender, and chicken is no longer pink. Butter outside of sliced sub buns sprinkle with basil if desired, place in toas

Mix all ingredients; heat marinade to a boil and then let it cool. Pour over chicken breasts at least two hours before grilling or even overnight. Source: Ladue News 5/23/97     strongServings: 1/strong  

Cut chicken into serving pieces and pat dry. Combine onion, garlic, lemon juice, salt, ginger, fenugreek, cardamom, nutmeg, and butter or niter kebbeh in a saucepan. Simmer two to three minutes. Add the water, wine, berbere sauce, and paprika. Cook briskly for three to five

Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. In a large stew pot, melt the butter, then saute the onions and garlic for five minutes. Add berbere, followed by tomato paste, stirring occasionally while the mixture si

Preheat oven to 400f. Place wings in a baking pan. In a mixing bowl, combine remaining ingredients. Brush wings with small amount of sauce. Bake wings for 45 minutes or until cooked through, basting frequently. Just before serving, pour remaining sauce over wings, broil for

The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refr

This is what I did with the basic butterflied chicken in the previous recipe. Although there are a lot of instructions in these two recipes, they are really not complex and go together pretty quickly and easily. The coating is tangy and nicely crunchy. Pay attention to it w

1. Combine catsup, Worcestershire sauce, brown sugar, mustard and water in a small bowl; blend well. 2. Heat oil in a large skillet; add chicken and brown well on both sides, about 15 minutes. 3. Remove chicken to 10x6x2 inch baking pan. 4. Pour off fat

In a large saucepan, mix frist 7 ingredients. Bring to boil, in a small pan , melt margarine and gradually add flour, stir until smooth. Add gradually to sauce mixture until desired thickness is reached.     strongServings: 1/strong &

Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well seasoned water. (I add chicken base, basil, oregano and rice wine) Add bay leaf, 2 cloves of garlic, peppercorns and salt. Let chicken cool in broth. Saute onion until golden in hot oil in a dutch o

Combine everything but chicken in casserole dish, then place chichen on top. Cover, bake at 350 degrees 1 1/2 hous. Uncover chicken last 20 minutes for browning.     strongServings: 4/strong  

Combine ginger, curry and red pepper and rub on chicken. Saute chicken in frying pan coated with cooking spray, then remove chicken. Saute garlic, celery and peppers 1 minute until limp, but crisp. Place chicken back in skillet. Combine wine and broth. Add to pan and simmer

Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with other salad ingredients in a large bowl and set aside. Set oven to broil. Pound chicken between wax paper sheets until 1/4 inch thick.

Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad.     strongServings: 6/strong  

1. Melt butter in skillet; cook chicken about 20 minutes, or until tender. Remove from pan. 2. Drain VEG ALL and add liquid to pan juices with chicken broth. 3. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard. br

Recipe by: Mr. Marcel Kerval of Cafe de France, St. Louis, MO Sauce"in this [conference]. TO PREPARE DILL SAUCE: Add clarified butter to a medium saucepan. Over medium heat, add shallots and saute. Quickly add chicken stock, white wine, and heavy cream. Reduce by h

Recipe by: The Woman s Day Cookbook 1. In a medium sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture. 2. In a large, deep nonstick skillet, heat the oil over medium high heat. Add the chicken, me

For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes.

Wash and unless you are 19 and a beanpole with a family history of living to 108, skin chicken pieces. PLACE WASHED CHICKEN PIECES on CLEAN FRESH paper towel. Beat egg and milk together in bowl. Sift flour with the following spices to taste: salt or Lowry s seasoned salt, b

Mix onion, ginger, saffron, garlic, salt, oil and water in skillet. Stir until creamy. Bring to boil. Add chicken pieces, cilantro and liver. Cover skillet and cook over medium high heat 45 to 50 minutes. When liver is done, remove from skillet and mash, then set aside. Chec

Cut chicken into serving pieces. Place in a large, heavy pot and cover with water. Bring to a boil, lower heat, and simmer for 2. Remove from the heat, cool, and remove meat from the bones. Skim the fat from the top of the liquid when has cooled. Chop the chicken meat into c

Separate chicken wings at joints; discard tips. Spread 1 tablespoon margarine in each of 2 rectangular pans, 13 x 9 x 2 inches. Mix baking mix, sesame seed, paprika, mustard and salt. Beat eggs and milk with fork. Dip chicken into egg mixture; coat with sesame seed mixture.

Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3 quart shallow casserole dish. Pour the pineapple mixture

Probably need at least 1 good size cut up fryer. You can substitute cream of celery or cream of chicken soup but then you must add 1 T. Paprika. Bake in oven for about 30 minutes. Put butter or margaine in pan while baking.     strongServings:

Boil and debone chicken. Layer chicken, Doritos, cheese, onion, and corn in casserole dish. Mix chicken soup, mushroom soup, milk and tomatoes. Pour over casserole. Top with cheese. Bake at 375 degrees for about 30 minutes. SOURCE: Sunburst Samplings compiled by The S

Snagged this from over on the Rime Cuisine echo. I m in the process of making it even as I type and it s *real* good so far. A sweet, rich, hot stew. The sweetness comes from the huge amount of onions used. The richness from the butter (it definitely ain t health food!). The

Place chicken pieces in a bowl and marinate for one hour in lime juice. In heavy saucepan saute the onions in 2T of the spiced butter. Cover the pot and cook the onions over low heat until they are very tender, but not browned. Stir them occasionally. Add the

* Ethiopian chili powder (bere bere) Note: Mommy says nothing else will serve, although chili powder is the closest) ** (M. says Ethiopians like to see it swimming on top) This is an Ethiopian recipe for a very hot (key words here are hot, toasty, spicy) sort of stew li

Brown the chicken in the oil, remove and brown the onion. Remove all but 2 tablespoons of the oil. Add remaining ingredients. Simmer 30 minutes. Place chicken in oven dish and pour sauce over chicken. Bake uncovered in slow oven (325%) for one hour. Sauce is also excel

Drain pineapple,reserving syrup. In skillet brown chicken in shortening. Pour off fat. Add reserved syrup, broth, brown sugar,vinegar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper amd pineapple cook 5 minutes. Combine cornstarch and water

tomatoe sauce,paprika,1/4 cup red Wine , grated giner root , red pepper , cardomom , nutmeg, cloves, cinnamon , and allspice. Set redpepper sauce aside 2. In a large skillet cook onion and garlic in hot oil till onion is tender but not brown . stir in red pepper sauce,t

Put the previously prepared, cold, fat free, 2 1/2 quarts of chicken stock in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that forms on the surface; reduce heat; cover and simmer gently

Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors.     strongServings: 4/strong