Salt & pepper squid

Ingredients:

• 900g/2lb squid hoods, halved
• lengthways
• 250ml/9fl oz freshly squeezed
• lemon juice
• 250g/9oz cornflour
• 11⁄2 tablespoons salt
• 1 tablespoon ground white pepper
• 2 teaspoons caster sugar
• 4 egg whites, lightly beaten
• vegetable oil for deep-frying
• lemon wedges 

• Open out the squid hoods, wash and pat dry with kitchen paper. Lay on a chopping board with the insides facing upwards. Score a fine diamond pattern in the squid, being careful not to cut all the way through. Cut into pieces about 5 x 3cm/2 x 11⁄4in. Put in a flat glass or ceramic dish, and pour the lemon juice over. Cover and refrigerate for 15 minutes. Drain and pat dry with kitchen paper.

• Combine the cornflour, salt, white pepper and sugar in a bowl. Dip the squid in the egg white, and dredge in the flour mixture, shaking off any excess.

• Fill a deep heavy pan one-third full with oil, and heat until a cube of bread browns in 15 seconds. Deep-fry the squid, in batches, for 1–2 minutes until the squid turns white and curls. Drain on kitchen paper. Serve immediately with lemon wedges.

Prawn burgers

Ingredients:

• 12 large raw prawns, peeled and deveined
• 2 tablespoons freshly squeezed
• lemon juice
• 1 tablespoon sesame seeds
• 100g/4oz fresh white breadcrumbs
• 2 tablespoons chopped fresh
• coriander leaves
• 1 egg, lightly beaten
• 2 teaspoons chilli sauce
• plain flour for dusting
• olive oil for frying
• 75g/3oz mayonnaise
• 1 spring onion, finely chopped
• 1 tablespoon tomato ketchup
• 1 teaspoon Worcestershire sauce
• 4 hamburger buns, halved

• Flatten the prawns slightly to open out, and mix with the lemon juice.

• Combine the sesame seeds, breadcrumbs and coriander on a sheet ofbaking parchment. Combine the egg and chilli sauce in a bowl. Dredge the prawns in the flour and shake off the excess. Dip in the egg and
press firmly in the breadcrumbs. Put on a tray covered in baking parchment, cover and chill for 10 minutes.

• Heat a little oil in a frying pan. Cook the prawns in batches over amedium heat for 2–3 minutes on each side. Remove and drain onkitchen paper.

• Combine the mayonnaise, spring onion, tomato and Worcestershiresauces in a bowl.

• Put the prawns in the burger buns, and serve with the sauce.

Pan-fried crusted fish curry

Ingredients:

• 4 dried red chillies
• 100g/4oz shallots
• 3 garlic cloves, chopped
• 2 lemon grass stalks, white part only
• and tough outer layer removed,
• finely sliced
• 4 fresh coriander roots
• 2 teaspoons grated lime zest
• 1⁄2 teaspoon green peppercorns,
• roughly chopped
• 125ml/4fl oz vegetable oil
• 4 skinless snapper fillets, about
• 200g/7oz each
• 125ml/4fl oz coconut milk
• 1 tablespoon Thai fish sauce
• 4 kaffir lime leaves, finely shredded
• 2 tablespoons freshly squeezed
• lime juice

• Soak the chillies in a bowl of boiling water for 15 minutes. Drain andchop roughly.

• Put the chillies, shallots, garlic, lemon grass, coriander, lime zest,ppercorns and 1 tablespoon of the oil in a blender or food processor,and purée until a smooth paste forms. Spread the paste over one side of each snapper fillet.

• Heat the remaining oil in a large heavy pan. Cook the snapper fillets for 3 minutes on each side until just cooked.

• Stir together the coconut milk, fish sauce, lime leaves and lime juice in a bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes. Serve hot.

Fish Wellington

Ingredients: 

• 50g/2oz butter
• 3 onions, thinly sliced
• 2 skinless monkfish fillets, about
• 300g/11oz each
• 1⁄2 teaspoon sweet smoked paprika
• 2 red peppers
• 1 large aubergine, cut into
• 1cm/1⁄2in slices
• vegetable oil for brushing
• 375g/13oz block frozen puff pastry,
• thawed
• 25g/1oz dried breadcrumbs
• 1 egg, lightly beaten
• salt and freshly ground black pepper

• Melt the butter in a saucepan, add the onion and stir to coat. Cover and sweat gently over a low heat, stirring occasionally, for 15 minutes. Uncover and cook, stirring, for another 15 minutes. Cool, then season
with salt and pepper.

• Preheat the oven to 220°C/ 425°F/Gas mark 7.

• Rub one side of each monkfish fillet with the paprika, and put one fillet on top of the other.

• Cut the peppers into quarters, remove the seeds and cook, skin side up, under a hot grill until the skin blackens. Let them cool, then peel off and discard the skin and dice the flesh.

• Put the aubergine on a baking tray. Brush with oil and sprinkle with salt and pepper. Grill until golden, then turn and brown the other side.

• Roll out the pastry on a floured work surface until large enough to enclose the fish. Sprinkle the breadcrumbs lengthways along the centre of the pastry, and put the fish on top of the breadcrumbs. Top with the
onion, then the red pepper, then the aubergine.

• Brush the pastry edges with the egg. Fold the pastry over, pressing firmly together to seal. Brush with egg, then bake in the oven for 30 minutes. Slice and serve hot.

Seafood kebabs

Ingredients:

• 700g/11⁄2lb salmon fillet, skinned
• and cut into 2.5cm/1in chunks
• 12 queen scallops, halved if they
• are large
• 12 raw king prawns, peeled and
• deveined, but tail left intact
• 4 tablespoons freshly squeezed
• lime juice
• 2 tablespoons olive oil
• 4 fresh basil leaves, shredded
• 12 fresh bay leaves
• salt and freshly ground black pepper

For the sauce

• 1 teaspoon grated fresh root ginger
• 1 tablespoon freshly squeezed
• lime juice
• 12 fresh basil leaves, chopped
• 100g/4oz butter, softened
• 75ml/3fl oz dry white wine           

       







• Soak 12 bamboo skewers in water for at least 30 minutes to prevent them burning.

• Put all the seafood in a bowl, and mix with the lime juice, oil and basil.Season with salt and pepper.

• Thread the salmon, prawns and scallops alternately onto the skewers,adding a bay leaf to each skewer.

• To make the sauce, beat together the ginger, lime juice, basil and butter with a little seasoning until well combined.

• Cook the kebabs under a medium grill or on a barbecue for 8–10 minutes, turning occasionally, until evenly cooked and lightly browned on all sides.

• Meanwhile, boil the wine until it is reduced to 2 tablespoons. Remove from the heat, and gradually whisk into the sauce. Serve the hot kebabs with the sauce.

Fragrant saffron chicken

Ingredients:

• 2 chickens, about 1.6kg/31⁄2lb each
• 1 carrot, sliced
• 2 celery sticks, sliced
• 6 black peppercorns
• 2 bay leaves
• 50g/2oz butter
• 225g/8oz onion, finely chopped
• 1 teaspoon saffron threads
• 4 dried apricots
• grated zest of 1 lemon
• 300ml/10fl oz dry white wine
• 3 tablespoons clear honey
• 1 teaspoon mild curry paste
• 300ml/10fl oz mayonnaise
• 300ml/10fl oz double cream
• salt and freshly ground black pepper

• Put the chickens in two separate large saucepans. Cover with cold water and add the carrot, celery, peppercorns and 1⁄2 bay leaf to each. Bring slowly to the boil, cover and simmer very gently for about 1 hour. Pierce the thigh joints with a skewer to test if cooked – the juices should run clear. Leave the chickens to cool in their poaching liquid.

• Drain the chickens. Remove and discard the skin, strip off the meat and discard the bones. Cut the meat into bite-size pieces. Set aside.

• Melt the butter in a medium saucepan, and sauté the onion until soft. Grind the saffron strands to a powder using a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Bring to the boil. Simmer, uncovered, for about 10 minutes until well reduced and the consistency of chutney.

• Cool and purée in a blender or food processor, then sieve.

• Fold the cold saffron mixture into the mayonnaise. Whip the cream until it just holds its shape. Fold into the mayonnaise mixture, and season with salt and pepper.

• Mix together the chicken pieces and the mayonnaise mixture, and serve on a bed of rice.

Sautéed chicken with herbs

Ingredients:

• 2–3 tablespoons olive oil
• 1 chicken, cut into 8 pieces
• 3 garlic cloves, sliced
• 2 shallots, finely chopped
• 3 tablespoons dried mixed herbs
• juice of 1⁄2 lemon
• salt and freshly ground black pepper

• Heat the oil in a heavy frying pan over a high heat. Brown the chicken pieces in the oil in two batches.

• When browned, reduce the heat to medium-high and return all the chicken to the pan. Cover the pan and leave to cook for about 10 minutes.

• Turn the chicken pieces, spooning their juices over them, then sprinkle the garlic, shallots, half of the herbs over them. Season with salt and pepper. Cover again and cook for a further 8 minutes.

• When cooked, lift the chicken pieces out with the cooked shallots, garlic and pan juices. Squeeze the lemon juice over the chicken, sprinkle with the remaining herbs and serve hot.

Garlic & lime chicken

ingredients
4 large skinless chicken breast fillets
50g/2oz garlic butter, softened
3 tablespoons chopped fresh
coriander leaves
1 tablespoon sunflower oil
finely grated zest and juice of
2 limes
25g/1oz Demerara sugar
• Put each chicken breast between two sheets of cling film, and pound
with a rolling pin until flattened to about 1cm/1⁄2in thick.
• Mix together the garlic butter and coriander, and spread over each
chicken breast. Roll the chicken up like a Swiss roll and secure with a
cocktail stick.
• Heat a wok or heavy frying pan until hot. Add the oil, and when it is hot
enough, add the chicken and cook, turning, for 15–20 minutes until
cooked through.
• Remove the chicken from the wok or pan, and transfer to a chopping
board. Loosely cover with foil to rest for a few minutes, then cut each
chicken roll into slices.
• Add the lime zest, juice and sugar to the wok and heat gently, stirring,
until the sugar has dissolved. Increase the heat and allow to bubble for
2 minutes.
• Arrange the chicken slices on warmed individual serving plates, and
spoon the pan juices over to serve. Serve warm with boiled rice.

Chicken korma with green beans

Ingredients:

• 2 tablespoons vegetable oil
• 350g/12oz skinless chicken breast
• fillets, cut into bite-size pieces
• 1 onion, sliced
• 21⁄2 teaspoons korma curry powder
• 150ml/5fl oz chicken stock
• 1 teaspoon tomato purée
• 2 teaspoons caster sugar
• 75g/3oz tomatoes, roughly chopped
• 150ml/5fl oz single cream
• a little salt
• 100g/4oz green beans, topped and
• tailed, cut into 2.5cm/1in lengths
• 25g/1oz ground almonds

• Heat the oil in a saucepan, add the chicken and onion, and sauté over a gentle heat, stirring occasionally, for 6 minutes or until the onion is soft and the chicken is lightly coloured. Stir in the curry powder and cook for a further 2 minutes.

• Add the stock, tomato purée, sugar, tomatoes, cream and a little salt. Stir to combine the ingredients, bring to the boil, then reduce the heat, cover the pan and simmer gently for 10 minutes, stirring occasionally.

• Stir the beans into the curry and cook, covered, for a further15–20 minutes, stirring occasionally, until the chicken is cooked and the beans are tender. Stir the ground almonds into the curry, and simmer for1 minute to thicken the sauce. Taste and adjust the seasoning if necessary. Serve with rice.

Chicken & vegetables

Ingredients:

• 25g/1oz cornflour
• 300ml/10fl oz skimmed milk
• 1 teaspoon low-fat spread
• 1 teaspoon English mustard
• 75g/3oz low-fat Cheddar
• cheese, grated
• 350g/12oz cooked mixed chopped
• vegetables
• 175g/6oz cooked chicken,
• skin removed
• 1⁄4 teaspoon freshly grated nutmeg
• salt and freshly ground black pepper

• Preheat the grill to medium.

• Blend the cornflour in a saucepan with the milk. Add the low-fat spread. Bring to the boil and cook for 1 minute, stirring all the time.

• Stir in a little salt and pepper, the mustard and two-thirds of the cheese. Fold in the vegetables and the chicken, and season with the nutmeg and a little more salt and pepper if required. Heat through.

• Turn into a flameproof serving dish, top with the remaining cheese andput under the grill until golden and bubbling. Serve immediately.

Chicken with sage & lemon

Ingredients:

• 4 skinless, boneless chicken breasts
• 2 tablespoons finely shredded
• fresh sage leaves
• grated zest and juice of 2 lemons
• salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6. Cut four pieces of foil large enough to wrap each chicken breast.

• Put a chicken breast in the centre of each piece of foil, and season generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice over the top (reserving a little of the juice for serving). Wrap the foil around the chicken to make a parcel and fold over the edges to seal. Repeat the process with the remaining chicken.

• Put the chicken parcels on a baking sheet, and bake in the oven for 15 minutes until the chicken has cooked through and the juices run clear.

• To serve, unwrap the chicken and divide among four warmed plates. Drizzle with the remaining lemon juice. Serve immediately with rice.

Garlic & nut butter chicken

Ingredients:

• 225g/8oz roasted salted mixed nuts,
• roughly chopped
• 5 garlic cloves, roughly chopped
• 450g/1lb butter, softened
• 4 tablespoons chopped fresh
• flat-leaf parsley
• 2 lemons
• 225g/8oz puff pastry
• 1 large egg, beaten
• 1 tablespoon poppy seeds
• 1 tablespoon caraway seeds
• 12 small skinless chicken breast fillets
• 900ml/11⁄2pt hot chicken stock
• freshly ground black pepper

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.


• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Spicy coconut prawns

Ingredients:

 

• 3 fresh red chillies, seeded
• and chopped
• 2 shallots, chopped
• 1 lemon grass stalk, chopped
• 3 garlic cloves, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 tablespoon groundnut oil
• 2 kaffir lime leaves
• 1 teaspoon soft brown sugar
• 2 tomatoes, peeled and chopped
• 250ml/9fl oz coconut milk
• 700g/11⁄2lb large raw prawns,
• peeled and deveined
• squeeze of lemon juice
• salt

 

• Using a mortar and pestle, pound together the chillies, shallots, lemon grass, garlic, turmeric and coriander until the mixture forms a paste.

• Heat a wok until hot, add the oil and swirl it around. Add the spice paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of the liquid has evaporated.

• Add the coconut milk and prawns, and cook gently, stirring, for 4 minutes until the prawns are pink. Season with lemon juice and salt to taste. Serve immediately.

Tuscan chicken

Ingredients:

• 8 chicken thighs, skinned
• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 2 red peppers, seeded and sliced
• 1 garlic clove, crushed
• 300ml/10fl oz puréed tomatoes
• 150ml/5fl oz dry white wine
• 1 teaspoon dried oregano
• 400g/14oz canned cooked
• cannellini beans, drained
• 3 tablespoons fresh breadcrumbs
• salt and freshly ground black pepper

• Heat the oil in a heavy pan, and sauté the chicken until golden brown. Remove and keep warm. Add the onion and red peppers to the pan, and gently sauté until softened but not coloured. Stir in the garlic and sauté for a minute or so.

• Add the chicken, tomatoes, wine and oregano. Season well with salt and pepper, bring to a boil, then cover the pan tightly.

• Reduce the heat and simmer gently, stirring occasionally, for 30–35 minutes until the chicken is tender and the juices run clear.

• Preheat the grill until hot
.
• Stir the cannellini beans into the chicken mixture, and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs, and cook under the grill until golden brown. 360

Garlic & nut butter chicken

Ingredients:

• 225g/8oz roasted salted mixed nuts,
• roughly chopped
• 5 garlic cloves, roughly chopped
• 450g/1lb butter, softened
• 4 tablespoons chopped fresh
• flat-leaf parsley
• 2 lemons
• 225g/8oz puff pastry
• 1 large egg, beaten
• 1 tablespoon poppy seeds
• 1 tablespoon caraway seeds
• 12 small skinless chicken breast fillets
• 900ml/11⁄2pt hot chicken stock
• freshly ground black pepper

Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.

• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.

• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.

• Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.

• To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted  butter over, and garnish with the pastry shapes.

Pepper chicken with ginger & garlic

Ingredients:

• 3 garlic cloves, roughly chopped
• 2.5cm/1in piece of fresh root ginger, sliced
• 4 tablespoons vegetable oil
• 2 onions, finely sliced
• 10 curry leaves
• 1 fresh green chilli, slit lengthways
• 1 teaspoon ground coriander
• 1⁄2 teaspoon ground turmeric pinch of salt
• 500g/1lb 2oz skinless chicken
• breast fillets, cubed
• 1 teaspoon garam masala
• 1⁄2 teaspoon ground black pepper

• Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside
.
• Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.

• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.

• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through
.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

GREAT AND EASY CHICKEN CASSEROLE

• 2 lg. chicken breasts, halved
• 1 tbsp. margarine
• 1 can cream of chicken soup
• 3/4 c. sauterne wine
• 1 (5 oz.) can water chestnuts, sliced
• 1 (3 oz.) can mushrooms
• 1/4 c. green pepper, chopped

Fry chicken in margarine until golden brown. Remove to baking dish. Combine rest of ingredients and heat in pan for 5 minutes over low heat. Pour sauce over chicken and cover with foil. Bake at 350 degrees for 25 minutes. Uncover and continue cooking for another 25 minutes.

CHICKEN ST. STEVENS

• 4 whole chicken breasts, boned, skinned and halved
• 8 thin slices Smithfield ham (prosciuto may be substituted)
• 8 thin slices Swiss cheese
• 1 can mushroom soup, undiluted
• 1/2 pt. sour cream
• Fresh mushrooms, sliced
• 1/4 c. sherry or madeira

In a bowl, combine soup, sour cream, wine and mushrooms. Place chicken in a 9" x 13" dish and cover with ham slices. Pour sauce over chicken, reserving a small amount for later. Sprinkle with paprika. Bake, covered, for 45 minutes to 1 hour at 350 degrees. When done, cover with cheese and the remaining sauce. Bake an additional
couple minutes until the cheese melts.

QUICK CHICKEN

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. milk
• 5 lbs. cut up cooked chicken
• 1 pt. sour cream
• 1 pkg. Pepperidge Farm stuffing mix

Mix soups, sour cream and milk. Add chicken. Mix all ingredients and layer in baking dish alternating with stuffing mix. Bake at 350 degrees for 1 hour.

McDonald's® Chicken McNuggets™

SPECIAL TOOLS: Deep fryer

Ingredients:

• vegetable oil (in fryer)
• 1 egg
• 1 cup water
• 2/3 cup all-purpose flour
• 1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon Accent®
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 4 chicken breast filets, each cut into 6-7 bite sized pieces.

Cooking your McNuggets™

1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.

2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock
bag.

3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite
sized pieces.

4. Coat each piece with the flour mixture by shaking in the zip lock bag.

5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the
flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,
in the freezer for at least an hour. Cover and refrigerate remaining egg mixture
.
6. After freezing, repeat the "coating" process.

7. Preheat oven and large cookie sheet to 375°

8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only
about 9 at a time.)

9. Drain on paper towels 3-5 minutes.

10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.

11. Serve with your favorite McDonald's dipping sauce.
| Back to the McMenu |

Breakfast Burritos

• 4 ounces Jimmy Dean™ breakfast sausage
• 1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for these)
• 1 Tablespoon minced mild green chilies (canned)
• 1 Tablespoon diced tomatoes (canned, drain liquid)
• 4 eggs, beaten to oblivion
• salt, pepper
• 4 8-inch flour tortillas
• 4 slices REAL American cheese

On the side: Pace® Picante Sauce

COOKING your Breakfast Burrito:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the
sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of
each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla
over the filling, then fold up about two inches of one end. Fold over the other
side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on
the side, if desired. Makes 4 burritos.

7. Drop on the floor, and serve. (more authentic flavor)

Eggs with spinach

Ingredients:

• 450g/1lb fresh spinach
• 25g/1oz butter
• 1 small onion, finely chopped
• pinch of ground nutmeg
• 4 eggs
• salt and freshly ground
• black pepper

• Cook the spinach for 1–2 minutes in boiling water until the leaves have just wilted, then drain and squeeze out the excess water.

• In a heavy frying pan, melt the butter and sweat the onion for 5 minutes until soft.

• Add the spinach and cook for a further 5 minutes, stirring frequently. Season with a pinch of nutmeg and salt and pepper.

• Make four holes in the spinach, and break an egg into each space.

• Cover the pan and cook for 5 minutes until the egg whites are cooked through.

• Serve with bread

Parma ham & pepper pizzas

Ingredients:

• 1 red pepper
• 1 yellow pepper
• 1⁄2 loaf ciabatta bread
• 4 slices Parma ham, cut into
• thick strips
• 50g/2oz reduced-fat mozzarella
• cheese, thinly sliced

 • Grill the peppers for 5 minutes or so until their skins are charred. When cool enough to handle, peel off and discard the skin and seeds.

• Cut the bread into 4 thick slices, and toast until golden.

• Cut the peppers into thick strips, and arrange on the bread with the Parma ham.

• Preheat the grill until medium-hot.

• Arrange the mozzarella on top of the pizzas. Grill for 2–3 minutes until the cheese is melted and bubbling. Serve hot.

Cheesy garlic bread

Ingredients:

• 100g/4oz butter, melted
• 4 garlic cloves, crushed
• 1⁄4 teaspoon dried oregano
• 1 baguette, halved lengthways
• 3 tablespoons freshly grated
• Parmesan cheese

• In a small bowl, combine the butter, garlic and oregano. Spread the mixture over the cut sides of the
baguette.

• Sprinkle the bread with Parmesan, and place on an ungreased baking sheet. Grill under a high heat for
3 minutes or until golden brown. Slice and serve hot

HONEY SPICED CAJUN CHICKEN

• Paul Prudhomynes seafood magic
• 10 oz. pounded chicken breast
• Cooked linguini
• 3 sliced mushrooms
• 1 diced tomato
• 2 tbsp. mustard
• 4 tbsp. honey
• 3 oz. cream

Pat the chicken in the seasonings, then in a very hot fry pan; sear the chicken on both sides until it is done. Take chicken, slice, put back in pan with a little oil, the diced tomato and mushrooms for 2 minutes. Add the honey, mustard and cream. Cook for 5 minutes at medium heat. toss in linguini. .

CHICKEN TIKKA

• 5/8 c. yogurt
• 4 crushed garlic cloves
• 1 1/2 inch fresh ginger, peeled & chopped
• 1 sm. onion, grated
• 1 1/2 tsp. chili powder
• 1 tbsp. ground coriander
• 1 tsp. salt
• 4 chicken breasts, skinned & boned
• 1 lg. onion, thinly sliced into rings
• 2 lg. tomatoes, sliced
• 2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through.

Garnish with onion rings, tomatoes, and coriander leaves and serve.

CHICKEN POT PIE

• 3 lb. chicken
• 1 can French onion soup
• 1 lg. carrot
• 1 lg. celery
• Flour to thicken gravy
• Water
• 1 double crust

Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours.

Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

CHICKEN DIVAN

• 3 or 4 deboned chicken breasts
• 2 cans cream of chicken soup
• 1 tsp. lemon juice
• 1 c. sharp American cheese, shredded
• 2 (10 oz.) pkgs. frozen broccoli
• 1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
• 1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.

Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.

Naan bread

Ingredients:

• 1 teaspoon sugar
• 1 teaspoon fresh yeast
• 150ml/5fl oz warm water
• 200g/7oz plain flour
• 1 tablespoon ghee or butter
• 1 teaspoon salt
• 50g/2oz unsalted butter
• 1 teaspoon poppy seeds

• Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for 10 minutes.

• Sift the flour into a large mixing bowl, making a well in the center. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix thoroughly to form a dough, adding more water if required.

• Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11⁄2 hours.

• Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.

• Place the rounds on a greased sheet of foil, and grill for 7–10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds.

Chinese egg flower soup

Ingredients:

• 900ml/11⁄2pt chicken stock
• 1 tablespoon light soy sauce
• 2 tablespoons dry sherry
• pinch of ground ginger
• 25g/1oz frozen peas
• 1⁄2 red pepper, seeded and diced
• 1 egg, beaten

• Put all the ingredients except the egg in a heavy saucepan, and bring to the boil.

• Simmer for 5 minutes until the peas are tender. Remove from the heat, and pour the egg in a thin stream through the prongs of a fork so that it ‘flowers’.

• Let the soup stand for 20 seconds to allow the egg to set, then serve immediately.

Pumpkin soup

Ingredients:

• 900ml/11⁄2pt milk
• 500g/1lb 2oz pumpkin, 
• peeled,
• deseeded and cubed
• 1 teaspoon ground nutmeg
• 300ml/10fl oz single cream
• salt and freshly ground
• black pepper
• extra virgin olive oil for drizzling

• Put milk and pumpkin in a heavy saucepan. Add the nutmeg, and season with salt and pepper. Bring to the boil. Reduce the heat and simmer until the pumpkin is tender.

• Using a food processor or handheld blender, purée until smooth.

• Return to a clean pan, and stir in the cream. Check the seasoning and adjust if necessary, then gently reheat the soup.

• Serve hot, garnished with a drizzle of extra virgin olive oil.

Applebee’s Chicken Quesadilla Grande

Ingredients:

• 1/2 ounce shortening
• 2 (12-inch) flour tortillas
• 2 tablespoon chipotle sauce (optional)
• 4 ounces grilled chicken, warm
• 1 cup shredded lettuce
• Sour cream
• Green onion
• Salsa

Quesa Filling (use as desired)

• Jack and Cheddar cheeses
• Jalapeno pepper, diced
• Tomato, diced
• Onion, diced
• Cilantro, minced
• Bacon, fried and crumbled

1. Brush one side of each tortilla with shortening.

2. Place one tortilla, shortening side down on work surface. Spread chipotle sauce out on
one tortilla.

3. Spread out chicken evenly on top of the sauce on tortilla.

4. Evenly spread Quesa Filling over the chicken. Cover with the other tortilla, shortening side up.

5. Brown on a non stick pan evenly on both sides until internal filling is heated thoroughly.

6. Serve with lettuce, sour cream, green onion and salsa as accompaniments. Add crumbled bacon on top(optional).

CHICKEN CASSEROLE

• 6 chicken breasts
• 2 onions
• 8 c. water (approximately)
• 3/4 loaf bread
• Celery
• Poultry seasoning
• 2 tbsp. melted butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.

BAKED CHICKEN BREASTS

• 8 chicken breast halves, skinned
• 8 slices Swiss cheese
• 1 can cream of chicken soup
• 1/3 c. white wine
• 1 c. Pepperidge herb stuffing mix
• 1/4 tsp. melted butter or margarine

Put chicken in very lightly greased baking dish. Top with cheese. Combine soup and wine. Spoon over chicken. Sprinkle with stuffing. Drizzle melted butter over chicken. Bake at 350 degrees 45 to 50 minutes. Serves 6 to 8.

Pear & grape salad

Ingredients:

• 2 teaspoons skimmed milk
• 225g/8oz low-fat cottage
• cheese, whipped
• 1 teaspoon granulated sugar
• 2 large pears, halved, peeled and cored
• 8 iceberg lettuce leaves
• 20 seedless white grapes, halved

• Mix the milk with the cottage cheese and sugar, and blend until of a spreadin consistency.

• Put the pear halves on the lettuce leaves, cut side down, and frost generously with the cottage cheese.

• Press the grapes, cut side down, into the cottage cheese.

• Chill the salad for at least 20 minutes before serving.

Couscous & haddock salad

Ingredients:

• 175g/6oz couscous
• 100g/4oz cooked, flaked
• smoked haddock
• 50g/2oz cooked green peas
• pinch of curry powder
• 2 spring onions, sliced
• 1 small egg, hard-boiled and chopped
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed
• lemon juice
• salt and freshly ground
• black pepper

serves 2

• Cook the couscous according to  the packet instructions.

• Mix the couscous with the haddock, peas, curry powder, spring onions and chopped egg.

• Toss with the olive oil and lemon juice, and season with plenty of salt and pepper.

MARINADE FOR CHICKEN

• 1/2 c. shoyu
• 1/4 c. water
• 1/3 c. salad oil
• 2 tbsp. dried minced onion
• 2 tbsp. sesame seeds
• 1 tbsp. sugar
• 1 tsp. ground ginger
• 1/8 tsp. dried red pepper
• 3/4 tsp. garlic powder

Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

CHICKEN TORTELLINI SOUP

• 2 carrots
• 1 onion
• 2 garlic cloves
• 3 cans cream of chicken soup
• 6 c. water
• 1 tsp. oregano
• 1 tsp. basil
• 1 pkg. boneless chicken breasts, cut into bite-size pieces
• 1 bag cheese tortellini
• 2 boxes frozen broccoli

Cook chicken in small amount of oil. While meat cooks, chop vegetables and open cans. Add all of the above ingredients to large kettle except for the tortellini and frozen broccoli. These 2 ingredients you add the last 10 minutes or so before serving so that they are not over cooked. Simmer the other ingredients for an hour or however long you like. Soup tastes great with freshly grated Italian cheese and a loaf of Italian or French bread.

CHICKEN SOUP WITH TINY MEATBALLS

• 2 lb. stewing chicken
• 4 c. water
• 2 1/2 tsp. basil
• 1/2 lb. sm. onions
• 1 bay leaf
• 1 clove garlic
• 5 carrots, sliced
• Parsley and celery leaves

Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10minutes.

              --MEATBALLs --

• 1 c. finely minced beef
• 1 egg
• 1 slice crumbly white bread
• 1/2 tsp. salt
• Freshly ground black pepper

Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

CHICKEN SALAD SUPREME

• 2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
• 4 tbsp. salad oil
• 4 tbsp. orange juice
• 4 tbsp. vinegar
• 2 tsp. salt
• 3 c. mandarin oranges
• 2 c. pineapple chunks
• 3 c. green grapes
• Slivered almonds
• 3 c. diced celery
• 2 1/2 c. raw rice
• 1 qt. mayonnaise

 

Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat first. Remove meat from bones and cut into cubes. Mix together oil, orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well, add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread

CRISPY CASHEW CHICKEN (MADE IN WOK)

• 2 egg whites
• 1 1/4 c. finely chopped cashew nuts
• 2 whole chicken breasts, skinned, boned and thinly sliced
• 2 c. peanut or vegetable oil
• 1/4 c. cornstarch
• 1 tsp. sugar
• 2 tsp. salt
• 1 1/2 tbsp. dry sherry

 

In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended. Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper. Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok. Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm.

Continue frying remaining chicken pieces.

Bacon, spinach and cheddar cheese omelet

• 2 strips bacon
• 1 egg
• 2 egg whites
• 2 teaspoons water
• Olive oil spray
• 1 small handful spinach
• 2 tablespoons grated low-fat Cheddar cheese or low-fat mozzarella
• Sea salt
• Cracked pepper

Trim any visible fat from bacon and chop into ¾ inch squares. Whisk egg, egg whites and water. Heat a Heat a small non-stick frying pan (8 inch) over medium heat (or heat omelette maker) and when hot, spray with olive oil. Add bacon and cook for 1 minute. Add egg mixture, spreading it evenly over base of pan. Cook for 1-2 minutes or until little liquid is left. Place spinach on one half of the omelette and sprinkle with cheese. Use a spatula to fold omelette in half so that spinach is covered.

To serve, slide onto a plate an season with salt and pepper.

Note: If fresh spinach is unavailable, use 1/3 cup frozen spinach, thawed.

Before you complain about your shoes - Think of those who don't have feet!

 

Naga Naresh Karutura has passed out of IIT Madras in Computer Science Course and has joined Google in Bangalore.

You may ask, what's so special about this 25-year-old when there are hundreds of students passing out from various IITs and joining big companies like Google?

Naresh is special. his father Prasad is a lorry driver and his mother is a house wife. Both of his parents are illiterate. He has no legs and moves around in his powered wheelchair.

Ever smiling, optimistic and full of spirit; that is Naresh. He says, "God has always been planning things for me.That is why I feel I am lucky."

 

 

 

 

 

Before you complain about your shoes - Think of those who don't have feet!

SWEET AND SOUR CHICKEN WINGS

 

• 2 1/2 lb. chicken wings with tips removed
• 1/3 c. Crisco
• 1/3 c. vinegar
• 1/2 c. firmly packed dark brown sugar
• 1 (12 oz.) can unsweetened pineapple juice
• 3/4 c. catsup
• 1 tbsp. soy sauce
• 1 tsp. prepared mustard
• 1/8 tsp. salt (optional)

 

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

GOLDEN CHICKEN NUGGETS

• 4 whole chicken breasts, skinned & deboned
• 1/2 c. unseasoned fine bread crumbs
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
• 1 tsp. thyme (or 1/4 tsp. powdered thyme)
• 1 tsp. basil
• 1/2 c. butter, melted

Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

HIDDEN VALLEY CHICKEN DRUMMIES

• 20 chicken drummies
• Good 1/4 c. butter, melted
• 1 tbsp. hot pepper sauce
• 2 tbsp. vinegar
• 2 pkgs. Hidden Valley dressing mix
• Paprika
• Celery sticks

 

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

CHICKEN FRY ICED TEA &CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

• 5 lbs. sugar
• 4 oz. plus 1 c. instant tea
• 1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500

CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

• 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.

HOT CHICKEN SALAD

Ingredients:

• 1 1/2 c. cooked chicken, diced
• 1 c. diced celery
• 3 diced boiled eggs
• 1/2 tsp. salt
• 1 sm. jar pimentos
• 2 tbsp. chopped green onions
• 1 1/2 c. bread crumbs
• 1/2 c. slivered almonds
• 3 tbsp. lemon juice
• 3/4 c. mayonnaise
• 1 can cream of chicken soup
• 1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

CURRIED CHICKEN BALLS

• 2 (3 oz.) pkg. cream cheese, softened  
• 2 tbsp. orange marmalade
• 2 tsp. curry powder
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 3 c. finely minced cooked chicken
• 3 tbsp. minced green onion
• 3 tbsp. minced celery
• 1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

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.