Chicken Marsala

Ingredients

1 lb boneless chicken, cubed
flour to coat chicken
pepper to taste
6 tbsp butter
2 tsp marjoram
1 cup fresh mushrooms, sliced
1/2 cup chicken broth
1/2 cup marsala wine
1 can diced tomatoes
1 tomato, chopped

How to prepare

Dust chicken with flour and sprinkle with pepper. Saute in butter. Remove from pan and keep warm. Add marjoram and mushrooms to butter and saute until mushrooms are lightly brown. Add chicken broth, marsala and canned tomatoes (including juice). Simmer until somewhat reduced and thick. (If necessary, thicken sauce with flour or cornstarch.) Add chopped fresh tomato and chicken; heat until tomato is tender and chicken is heated through. Serve over rice. Serves 4

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CHICKEN TETRAZZINE

Ingredients

1 tablespoonMargerine
3 cups Mushrooms – fresh -sliced
1/2 cup Onion – minced
1/2 cup Flour
2 1/3 cups Chicken broth
2 cups Skim milk
1/4 cup Cream cheese – light process
1/3 cup Parmesan cheese – grated -d
1/4 cup Sherry
1 teaspoon Garlic powder
1/4 teaspoon Pepper
2 Jars Pimiento – diced -drain
7 packages Spaghetti-uncooked
2 1/2 cups Chicken – chopped cooked bre
Vegetable cooking spray

How to prepare

Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving.

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Rouladen

Ingredients

Beefsteak cut 1/4″ thick 10 x 5″large
stuffing
1 slice of bacon
1 little stick of a carrot (like a pencil)
1 tbsp chopped onion
1 tsp chopped parsley
1 tsp mustard

Salt
pepper
sauce
instant soup dissolved in water
cream
red wine
lemon juice

Seasoning
vegetable oil
white thread to tie roll or toothpicks

How to prepare

Take beefsteak (if too thick flatten cut between two layers of cellophane), salt and pepper it. Spread mustard onto beef, put bacon on mustard (lengthwise) spread mixture of parsley and onion onto beef, put stick of carrot onto all, roll the whole thing together, tie roll with thread or use toothpicks to stick through. Put oil into saucepan of medium heat, heat, put rouladen in oil and fry from all sides till brown, pour soup into pot so that the meat is about halfway covered by liquid, (don’t forget to put the lid on afterwards), let simmer for a 1 hour. Remove rouladen from sauce and keep them warm, season sauce to taste with lemon juice, red wine, mustard etc. Finally add a good measure of cream, bring to a short boil and remove from heat. Serve on a plate with a little sauce poured over, serve the rest of the sauce separately to pour over side orders.

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Pollo san francisco

Ingredients

2 chicken breasts, skinless, boneless
salt and pepper, to taste
2 tsp oregano
2 tsp basil
3 tbsp olive oil
1 med onion
2 cloves garlic
1 small jalapeno
2 tsp pesto
1/4 cup chopped olives
2 cups tomatoes, crushed, peeled
1/2 tsp sugar
1 tsp rosemary
1 tsp marjoram
1/4 cup water
1/4 cup parmesan cheese, coarsely grated

How to prepare

Rub the salt, pepper, oregano, and basil into the chicken breasts and let them sit for 15 minutes. Heat the oil in a saut

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CHICKEN WITH ARTICHOKES

Ingredients

2 largeskinless boneless chicken breast halves – 3/4″ pieces
1 package frozen artichoke hearts
4 medium green onion – 1/2″ slices
2 tablespoons olive oil
2 tablespoons butter
3/4 cup white wine
fresh ground black pepper
salt

How to prepare

Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat olive oil in large stir-fry pan. Add chicken and cook until done, about 8 minutes. Add salt and pepper to taste. Add butter and wine, and saute on medium-low heat until half the wine is evaporated. Add artichokes and green onions and continue to saute, stirring often, until the wine is completely evaporated, about 3-4 minutes

Suggested Wine: White Rhine
Serving Ideas : Serve with a small side of Fettucine Alfredo

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Cashew ginger chicken

Ingredients

4 chicken breast, skinned/bone
3 oz wine vinegar
8 oz olive oil
3 garlic clove; minced
2 tsp coriander, ground
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp pepper, black

ginger sauce
8 oz cashew butter
2 oz ginger, fresh, grated
4 oz honey
5 oz lemon juice
2 oz soy sauce
2 oz water
1 pn cayenne (opt)

How to prepare

Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over med to high charcoal fire until just firm in the center.
Sauce: heat all ingredients together till warm
yield: 4 servings

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Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

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Chicago Style Italian Beef

Ingredients

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tbsp oregano
2 tbsp garlic salt
1 tbsp paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

How to prepare

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour*. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncini peppers.
* The meat needs to simmer at least an hour. If you prefer, after the initial hour of simmering, put it in a crock pot and let it simmer all day. This also freezes well.

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LINGUINE W/MUSHROOMS & GARLIC

Ingredients

1 poundLinguine – cooked al dente
1 poundMushrooms – thinly sliced
4 cups Garlic – sliced thin
4 tablespoons Butter
3 tablespoons Olive oil
Salt & pepper

How to prepare

Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy!

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