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LIST OF AVAILABLE RECIPES

BUFFALO WINGS                   CHICKEN FAJITAS    

CHICKEN and SAUSAGE GUMBO     FRIED CHICKEN SALAD

GRILLED CHICKEN BREASTS WITH BLUE CHEESE CREAM SAUCE

ROAST PARSLEY CHICKEN     SAUSAGE AND CHICKEN JAMBALAYA

SMOKED ALMOND-CRUSTED CHICKEN    SOUTHERN WINGS

SMOKED TURKEY AND CORNED CHOWDER    TERIYAKI WINGS

 

 

 

BUFFALO WINGS  

If you like them milder, add more butter. If you like them hotter, add more Red Hot.

Serves 3-4

3 pounds Chicken Wings, cut into 2 sections with the wing tip discarded

1/4 pound Butter, melted

1/2 cup Red Hot sauce

1/2 teaspoon White Vinegar

Oil, for frying

Celery sticks

Blue Cheese dressing

Combine the melted butter, vinegar, and hot sauce in a large bowl. Set in a warm place. Fry the unbreaded wings (about 12-15 minutes). Avoid over-crowding the wings in the fryer. Cook in several batches if necessary. Toss the hot wings in the sauce. Serve immediately with celery sticks and blue cheese dressing. 

 

CHICKEN FAJITAS   

These restaurant delights are easy to create at home.

Serves 2

1 pound Chicken breasts, boneless, skinless, cut into 1/2-inch strips

1/2 teaspoon Cumin

1/2 teaspoon Chili powder

1/2 Bell Pepper, cut into 1/2-inch strips

1/2 medium Onion, cut into 1/2-inch strips

4 Flour Tortillas, heated slightly

1 1/2 tablespoons Oil

Salsa

Sour cream

Season the chicken strips with the cumin and chili powder. Allow to set at least 15 minutes. Heat the oil in a heavy skillet over a medium high flame. Add the chicken, onion, and pepper. Cook quickly, stirring frequently. Wrap the mixture in the warm tortillas. Serve with sides of salsa and sour cream.   

 

CHICKEN and SAUSAGE GUMBO   

Gumbo takes its name from an African word meaning okra. The key to this dish is the cooking of the flour and butter mixture (called roux) until it reaches a deep brown.

Serves 4

6 ounces Butter

6 ounces Flour

8 ounces Chicken, cooked, diced

8 ounces Smoked sausage (like kielbasa), sliced

1 medium Onion, diced

Green bell pepper, diced

8 ounces Okra, sliced

1 Tablespoon Garlic, minced

2 quarts Chicken stock or broth

2 cups Rice, cooked

-Melt butter. Add flour and cook slowly, whisking frequently, until the mixture is dark brown (this can take up to an hour). Carefully add the vegetables and garlic. Stir in the stock. Add the meats and simmer for 1 hour. Place rice in a large soup bowl and top with the gumbo.   

 

FRIED CHICKEN SALAD    

This entree salad makes a great one-dish lunch.

Serves 2

12 ounces Chicken Tenderloins or boneless Breasts cut into strips

1 1/2 cups Flour

Salt and pepper to taste

1 1/2 cup Milk

2 Eggs

Oil for frying

Mixed lettuces, sliced tomato, sliced cucumbers, grated carrots and grated radishes.

Ranch, honey Dijon, or blue cheese dressing

Mix the flour and seasonings. In a second bowl, lightly whip the egg. Add the milk to the egg. Heat the oil to 375. Dredge the chicken strips first in the flour, then in the egg mix, and finally back in the flour. Carefully place the chicken in the oil. Brown on both sides, turning only once. Drain on paper towels. Arrange the salad ingredients on a plate or in a large bowl. Place the chicken on top. Top with the dressing of your choice.   

 

GRILLED CHICKEN BREASTS WITH BLUE CHEESE CREAM SAUCE    

The addition of blue cheese to a basic white sauce goes well with chicken.

Serves 4

4 boneless, skinless Chicken Breasts

1 ounce Butter

1 ounce Flour

2 cups Milk

Salt and white pepper to taste

3 ounces Blue cheese

Parsley, chopped

In a medium saucepan over low heat, melt the butter. Whisk in the flour and cook 3 minutes. In a separate pan, heat the milk. Whisk the warm milk into the butter and flour mixture. Simmer for 15 minutes. Whisk in the cheese and simmer 10 minutes more. Grill the chicken. Top with the sauce and garnish with the parsley.   

 

ROAST PARSLEY CHICKEN    

This is a very simple but flavorful recipe for a moist roasted whole chicken.

Serves 4

Whole chicken, 3-4 pounds

1 bunch fresh parsley

1 medium onion, quartered

3 ounces butter, melted

1/2 cup water

Salt and pepper to taste

Pre-heat oven to 425. Place the parsley, onion, half of the butter and seasonings in the cavity of the chicken. Brush the remaining butter onto the bird. Place in a baking pan and cook for seven minutes. Add the water to the pan and reduce the heat to 375. Roast for 20 minutes a pound plus 20 minutes (for example: a 4 pound chicken would cook for 1:40). Allow to cool slightly before slicing. Serve warm.   

 

SAUSAGE AND CHICKEN JAMBALAYA    

This Cajun favorite is a great one-pot meal.

Serves 6

1 pound Chicken, boneless, skinless breasts

1/2 cup Flour

2 Tablespoons Oil

1 medium Onion, diced

1 Green bell pepper, diced

2 cloves Garlic, minced

1 teaspoon Thyme

2 Tablespoons Parsley, chopped

1/4 teaspoon Cayenne pepper

3/4 pound Smoked sausage, sliced

1 cup Rice

1 large Tomato, diced

2 1/2 cups Chicken broth

Dice the chicken. Heat the oil in a large skillet (that has a lid). Dredge the chicken in the flour and brown in the oil. Remove the chicken and set aside. Add the onion, bell pepper, and garlic to the oil and cook until just soft. Add the sausage, herbs, and rice. Stir for 1 minute. Return the cooked chicken. Add the tomato and broth. Bring to a boil, reduce the heat, cover, and simmer 30-40 minutes (or until the rice is tender). Serve warm.   

 

SMOKED ALMOND-CRUSTED CHICKEN    

Canned smoked almonds are available in most supermarkets.

Serves 4

2 Eggs, lightly beaten

3/4 cup Milk

1 1/2 cup Flour

Salt and pepper to taste

1 1/2 cup Smoked almonds, pureed in a food processor or blender

4 Chicken breast (boneless, skinless), about 6 ounces each

3 Tablespoons Olive oil

Barbecue sauce (your favorite), slightly warmed

Mix together the eggs and milk. Season the flour with salt and pepper. Dip the chicken first in the flour, then the egg/milk mix and finally in the almonds. Heat the oil in a skillet over medium flame. Add the chicken and cook until browned on both sides (about 5-7 minutes). Serve with a side of warm barbecue sauce for dipping.   

 

 

SMOKED TURKEY AND CORNED CHOWDER

Substituting smoked turkey for bacon makes this lighter than the traditional recipe.

Serves 4-6

6 ounces Smoked turkey breast, diced

1 medium Onion, diced

2 stalks Celery, diced

1 large Potato, diced

4 cups Chicken broth

1/4 cup Green chiles, mild, chopped (canned)

1 pound Corn (frozen)

1/2 cup Cream

Salt and pepper to taste

Place all ingredients (except cream) in a soup pot. Slowly bring to a boil. Reduce the heat and simmer until the vegetables are soft (about 1 hour). Whisk in the cream and simmer for 20 minutes longer. Serve warm.   

 

 

SOUTHERN WINGS    

Serve these hearty appetizers at your next sports party.

Makes 24 pieces

2 pounds Chicken Wings, cut into two pieces at the joint, tip discarded

4 cups Flour

1 Tablespoon Pepper

1 1/2 teaspoons Salt

2 Eggs

1 cup Milk

Oil for frying

Pre-heat oil to 375. Mix together the flour, salt, and pepper. In a separate bowl, lightly beat the eggs. Add the milk to the beaten eggs. Dip the chicken first into the flour, then into the egg mix and finally back into the flour. Add immediately to the oil and fry until golden brown (about 15-18 minutes).   

 

 

TERIYAKI WINGS   

These wings, prepared by a method similar to Buffalo wings, are a quick snack or appetizer.

Serves 4

2 pounds Chicken wings, fresh, cut into two sections, tip discarded

Oil for frying

1 1/2 cups Teriyaki sauce

1 teaspoon Garlic, minced

1 1/2 Tablespoons Honey

In a large bowl, mix teriyaki, garlic, and honey. Set in a warm place (on top of the oven).

Heat oil to 375. Add wings and cook until brown and crispy (about 12-15 minutes). Toss the cooked wings in the sauce until well coated. Allow to remain in the sauce for one minute. Remove from sauce and serve immediately.   

 

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Last modified: January 29, 2004