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- February 2021
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By : Web Collaborator
Feb 03, 2021
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SPICY CHICKEN WINGS
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine 4-5 lbs. chicken wings
Line cookie sheet with aluminum foil.
Melt margarine in small pan.
Cut up chicken wings.
Discard tips. Mix all dry ingredients in bowl.
Dunk chicken wings in margarine and roll in cheese mixture.
Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
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Beet Salad
Roasted Beets: 4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil Coat beets with oil.
Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.
Cool, peel, and dice.
Dijon Honey Vinaigrette: 1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil salt & white pepper to taste
Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.
Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive
Place three endive leaves symmetrically on each plate.
Toss spring mix with vinaigrette.
Divide between plates, top with diced beets and feta cheese.
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Crockpot Cabbage Rolls
1 cabbage
2 celery stalks
3 carrots
1 lb. ground chuck
1 egg
1/3 c. minute rice
3 pieces torn bread
1. Core and remove the outer leaves from: 1 cabbage
2. Separate leaves under cold, running water. Let each leaf fill with water and they will slip off with a little gentle tug.
3. Parboil 8-10 leaves for about 3-4 minutes. Drain in sink and let cool.
4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots
5. Place chopped vegetables in bottom of crockpot. Season with: salt and pepper to taste
6. Mix together: 1 lb. ground chuck 1 egg 1/3 c. minute rice 3 pieces torn bread
7. Wrap each cabbage leaf around equal amounts of beef mixture and place seam-side down on top of vegetables in crockpot.
8. Over top, pour: 1 can tomato sauce 9. Cook on low all dayRead More
CRISPY ORIENTAL CHICKEN WINGS
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.
On wax paper, mix together crushed corn flakes and diced onion.
Dip each wing in soy sauce mixture, then roll in corn flakes and onion.
In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.
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ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE
Marinating: With sharp paring knife, scrape chicken meat from thigh;Âslice into thin strips across the grain. (Breast meat is not preferred forÂ
this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarchÂ
and sugar in bowl; massage liquid into meat with your fingers. MarinateÂ
for 15 to 30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends; sliceÂ
on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,Â
combine and mash black beans and garlic, brown sugar, black soy sauce andÂ
chicken stock; stir; reserve for 15 minutes.
Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, addÂ
chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins toÂ
shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black beanÂ
sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauceÂ
with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chickenÂ
marinade might be enough. Toss ingredients until very little liquidÂ
remains and is reduced to glaze. Dish is ready when asparagus brightens.Â
If you still have too much liquid, remove ingredients, continue to reduceÂ
sauce, then return ingredients to coat them with sauce. Serve inÂ
individual portions. Read More
CASHEW CHICKEN CHI CHAN STYLE
Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oilÂas needed (appx 4 tbl) With following ingredients marinate >> for atÂ
least 30 minutes. Drain marinade and discard. To prepare: 1) MarinateÂ
meat 2) heat wok to high 3) add oil, garlic, and ginger. stir 4) addÂ
chicken, brown momentarily 5) add all veggies 6) add cashew and heat for aÂ
short time 7) add sauce ingredients, stir till bubbly. If you like, youÂ
may add a some cornstarch solution to thicken (1/2 starch, 1/2 water) 8)Â
serve immediately Cooking time: 5-7 mins Read More
CHICKEN AND SWEET PEPPER STIR-FRY
* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl;Âstir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok orÂ
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fryÂ
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1Â
minute more or till veggies are crisp-tender. Remove veggies from wok; setÂ
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root;Â
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till noÂ
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longerÂ
pink. Return all chicken, veggies, and bamboo shoots to wok; push fromÂ
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add toÂ
wok. Cook and stir till slightly thickened; toss gently to coat chickenÂ
mixture. Serve while hot.
********************************************************************* PerÂ
serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mgÂ
cholesterol, 613 mg sodium, 621 mg potassium. Read More
