July 11, 2010

Chicken and Shrimp Alfredo

1 hour | 20 min prep


* 1 lb boneless chicken breast
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 7 minced fresh garlic cloves
* 1 lb shrimp, shelled and deveined
* 3/4 quart heavy cream
* 1/2 cup butter
* 2 cups parmesan cheese
* 1/4 cup sun-dried tomato
* 1 lb pasta

1. Cook the chicken breast in pan with 2 tablespoons olive oil and sprinkle paprika, salt and pepper on while browning. Set on plate to cool when pink is gone. When cool, slice thinly and set aside.
2. Start a big pot water to boil pasta and cook as directed. Set aside.
3. Saute the garlic in one teaspoon olive oil until just brown. Then add shrimp and butter and cook until shrimp starts to turn pink, just a few minutes.
4. Add heavy cream, stirring constantly, and then slowly add the cheese until it all starts to thicken. Be careful to remove pan from heat when desired consistency is reached, then add chicken and sundried tomatoes and serve over pasta.


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□   1 lb. shrimp (med. or lg.), cleaned, peeled and deveined, and cooked
□   1 lb. Florentine fettuccine noodles, cooked according to directions
□   1 to 2 lb. boneless chicken breasts, cooked and cubed
□   1 pt. half & half or light cream
□   1 egg yolk
□   1 stick sweet cream butter
□   1/2 c. Parmesan cheese

To make Alfredo Sauce: Melt butter in a small saucepan. Place half & half in a small bowl. Add yolk. Hand beat until mixed well. Add Parmesan cheese and heat through. Do NOT bring to boil. Cream will curdle.Add sauce to chicken, shrimp and noodles; toss. Place in a lightly greased casserole dish. Sprinkle with additional Parmesan cheese. Broil about 5 minutes or until cheese is lightly browned. Serve with garlic bread and mixed green salad


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□   1 lb. uncooked med. shrimp (peeled)
□   1/2 bag fresh spinach
□   1 red bell pepper (sliced thin)
□   1 pkg. fresh mushrooms (sliced)
□   1 pkg. Knorrs Alfredo Sauce
□   1 box linguini
□   2 bunches scallions (cut up)
□   Garlic

Saute scallions, mushrooms, peppers and a bit of garlic in a skillet approximately 10 minutes. Add to that spinach and shrimp. Simmer for 15 minutes.Prepare Alfredo Sauce per package instructions.
Serve sauteed mixture over linguini and pour alfredo sauce onto everything. Sprinkle paprika on for color.


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□   8 Bell peppers, lg. for stuffing
□   3 tbsp. bacon grease
□   1 lb. ham cubes, chopped in food processor
□   1 c. Bell pepper, chopped
□   5 stalks celery, chopped
□   2 bunches green onions, chopped
□   1/2 c. elephant garlic, chopped
□   3 lbs. ground round or tip roast
□   2 lbs. med. shrimp, cleaned, chopped sm.
□   10 inch loaf French bread, soaked torn in sm. pieces
□   1/2 tsp. thyme leaves
□   1/2 tsp. oregano leaves
□   1/4 tsp. allspice
□   1/2 tsp. white pepper
□   1 tsp. salt
□   3 tbsp. olive oil
□   2 cans tomato sauce
□   1 can Cajun stewed tomatoes
□   3 cans water
□   Angel hair pasta
□   Parmesan cheese

Cut tops of Bell peppers off, clean out inside and wash. In very large pot filled with water, boil the Bell peppers for 20 minutes or until just tender- crisp. Do not over cook or the peppers will split up the sides. Drain peppers and set aside. In large deep saucepan, heat bacon grease. Add ham and cook for 5 minutes. Remove 2 tablespoons of Bell pepper, onion, celery, green pepper, onion, celery, green onions and garlic to ham and saute over medium heat for 15 to 20 minutes or until vegetables are soft and tender. Add meat, thyme, oregano, allspice, pepper and salt and cook, stirring occasionally until meat is brown and breaks apart, approximately 20 to 25 minutes. Add shrimp to mixture. Squeeze all water out of bread and tear into tiny pieces. Add this to mixture and stir well. Cook 20 minutes, stirring occasionally. Remove 4 cups of meat mixture and set aside for gravy.

 Using remaining mixture, stuff Bell pepper sand place in a deep baking dish.Heat olive oil in deep saucepan and add Bell pepper, onion, celery, green onions and garlic which has been set aside. Saute until tender over medium heat. Add 4 cups meat mixture and stir well. Add tomato sauce, tomatoes and water. Cover, reduce heat to low-medium and cook for 30 minutes or until gravy becomes slightly thick. This gravy should not be as thick as regular red gravy. Pour gravy into baking dish with peppers. Make sure that you pour some of the gravy on top of each pepper. Cover and bake in a 350 degree oven for 45 to 60 minutes or until Bell peppers are tender.

 To serve, place cooked angel hair pasta on plate. Spoon meat gravy onto pasta, place one pepper on individual plate with pasta and pass the Parmesan cheese.


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□   1/3 c. olive oil
□   3 cloves garlic, halved
□   1/2 lb. shrimp, shelled
□   1/2 lb. bay scallops
□   2 tsp. salt
□   Ground black pepper to taste
□   2 tbsp. chopped parsley
□   1 lg. can Italian plum tomatoes
□   5-6 basil leaves, chopped
□   1/4 c. dry sherry
□   1 lb. penne
□   3 tbsp. salt
□   Pasta

Saute garlic in oil, discard when browned. Add shrimp, scallops, salt, pepper and 1 tablespoon parsley. Simmer for 5 minutes. Process tomatoes in blender; add to skillet, bring to a boil; simmer slowly for 25 minutes. Add basil and sherry, simmer for 3 more minutes. Turn off flame and let stand.Cook pasta "al dente", drain thoroughly and place into large serving bowl. Add generous amount of sauce, more black pepper, toss well. Add more sauce; place shrimp and scallops on top, sprinkle with remaining parsley. Serve immediately. Serves 4.


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□   1/2 (12 oz.) pkg. jumbo pasta shells
□   6 oz. crabmeat or imitation crab
□   6 oz. pkg. sm. frozen, cooked shrimp
□   4 oz. creamy Havarti cheese, cubed
□   1 tsp. dill weed


□   3 tbsp. butter
□   2 cloves garlic, minced
□   1/2 c. onion, chopped
□   1/4 c. finely chopped fresh parsley
□   1 tsp. dried basil
□   2 tsp. flour
□   1/2 c. dry white wine
□   1/4 c. water
□   Salt and pepper to taste

Preheat oven to 350 degrees. Grease an 8x12 inch glass baking pan. Cook shells according to package directions.In a medium bowl, combine crab, shrimp, cheese and dill. Stuff into shells and place open side up in baking dish.
Prepare sauce: Melt butter and saute garlic, onions, parsley and basil until tender. Reduce heat to low. Sprinkle in flour, stir. Slowly add sherry and water, stir as sauce thickens. Add salt and pepper. Pour over shells. Bake for 30 minutes.


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□   3/4 c. plus 1 tbsp. extra virgin olive oil
□   2 lg. shallots, minced
□   7 garlic cloves, minced
□   1 c. dry white wine
□   1 lb. bay scallops
□   1 lb. med. shrimp, shelled and deveined
□   1 lb. sm. squid, cleaned and sliced into 1/4 inch rings
□   1 lg. tomato, peeled, seeded and minced, juices reserved
□   1 tbsp. fresh lemon juice
□   1 tbsp. chopped capers plus 2 tbsp. liquid from the jar
□   2 tbsp. chopped fresh dill
□   1 1/2 tbsp. chopped fresh tarragon or 2 tsp. dried
□   2 tbsp. chopped parsley
□   1 tsp. chopped fresh thyme or 1/4 tsp. dried
□   1/2 tsp. salt
□   1/2 tsp. freshly ground black pepper
□   3 c. dried fusilli or other curly pasta
□   2 med. red bell peppers, thinly sliced
□   2 lg. celery ribs, finely diced
□   2 bunches watercress, lg. stems removed, torn into bite-size pieces

Cut large tentacles in half.In a large non-aluminum saucepan, heat 1/4 cup of the olive oil over high heat. Add the shallots and 3 of the minced garlic cloves. Reduce the heat to low and cook, stirring occasionally, until softened and translucent, about 3 minutes. Increase the heat to high, add the white wine and bring to a boil. Add the scallops and cook for 1 minute.
With a slotted spoon, transfer the scallops to a large shallow dish or platter to cool. Add the shrimp to the saucepan and cook until opaque, about 1 1/2 minutes. Remove the shrimp to the platter to cool. Add the squid to the saucepan and cook until tender, about 1 1/2 minutes. Remove to the platter to cool.
Boil the shellfish poaching liquid until syrupy and reduced to 1/2 cup, about 5 minutes. Pour into a medium bowl and stir in the remaining 4 minced garlic cloves, tomato and its juice, lemon juice, capers and their liquid, dill, tarragon, parsley, thyme, salt and pepper. Whisk in 1/2 cup of the olive oil in a thin stream and set aside.
The recipe can be prepared to this point up to 1 day ahead. Cover the seafood and dressing separately and refrigerate overnight.
In a large pot of boiling salted water, cook the fusilli until tender but still firm, about 10 minutes. Drain and rinse under cold running water; drain well.
In a large bowl, toss the fusilli with the remaining 1 tablespoon olive oil to lightly coat. Add the seafood, red peppers and celery. Stir in the dressing. Just before serving, add the watercress and toss well. Makes 6 servings.


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□   6 oz. spaghettini pasta (or linguini)
□   3 tbsp. olive oil
□   3 tbsp. butter
□   4 garlic cloves, minced
□   1/3 lb. uncooked med. or lg. shrimp, cleaned
□   1/3 lb. scallops
□   1/2 c. bottled clam juice
□   1/3 c. diced, drained sundried tomatoes in oil
□   1/4 c. minced fresh parsley
□   1/4 c. minced fresh basil
□   1/2 yellow pepper, minced
□   Peel from lemon, julienned
□   1/4 c. white wine
□   Salt & pepper

Cook pasta in large pot of salted water, just under but still firm to bite, stirring occasionally to prevent sticking. Drain pasta thoroughly. Toss with 1 tablespoon olive oil.Meanwhile, melt butter with remaining 2 tablespoons olive oil in heavy skillet over low heat. Add garlic and pepper and saute until tender, about 3 to 5 minutes. Increase heat to medium high. Add shrimp and scallops and saute until shrimp turn pink and scallops are almost cooked. About 2 minutes. Add clam juice, wine and pasta to skillet. Increase to high.
Cook until pasta has absorbed most of the liquid and mixture is heated through, tossing mixture with tongs 3 minutes. Add tomatoes, parsley, basil and lemon peel. Toss gently heat 5 minutes more. Season with salt and pepper. Serve immediately.


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□   8 oz. uncooked fettuccine
□   2 tsp. olive oil
□   1 lb. large shrimp, peeled and deveined
□   1 (9 oz. pkg.) frozen artichoke hearts, thawed, squeezed dry
□   2 minced garlic cloves
□   1/3 cup dry white wine or chicken broth
□   1 (7 oz. jar.) sliced pimiento, drained
□   1 tsp. dried oregano
□   1/2 tsp. crushed red pepper
□   1/2 tsp. salt
□   1/2 tsp. black pepper
□   2 c. trimmed arugula
□   1/2 c. crumbled reduced-fat feta cheese

Cook fettuccine as directed, drain, reserving 1/4 cup cooking liquid.Heat oil in large skillet over medium-high heat, Add shrimp, artichokes and garlic. Saute 5 minutes or until shrimp are pink and done. Stir in wine (or broth), add pimiento and next 4 ingredients. Cook over medium-low heat 2 minutes or until thoroughly heated through.
Place arugula in large bowl, add drained pasta, reserved cooking liquid, and shrimp mix. Toss well. Sprinkle with feta cheese.
Submitted by: Sherry Monfils


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□   1-1/2 lbs. unpeeled, medium-size fresh shrimp
□   1-2 tbls. chopped chipotle pepper in adobo sauce
□   2 garlic cloves, minced
□   2 tbls. veg. or olive oil
□   1/2 cup dry white wine or chicken broth
□   1 tbls. prepared mustard
□   1 tbls. Worcestershire sauce
□   1/2-3/4 cup butter, melted
□   1/2 tsp. salt
□   2 tbls. fresh lemon juice
□   1 lb. spaghetti, cooked
□   1/2 cup fresh parsley, optional
□   1/2 cup shredded Parmesan cheese

Peel shrimp and devein. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated. Note: (you could and should slice open peppers to remove seeds to tone down the heat. Depending on pepper size, one large will do. You adjust to taste.)Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.
Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.
Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.
Yields 4-6 servings.
Serve with salad and crusty bread
Submitted by: Joe Messer


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□   8 oz. spaghetti
□   1/2 lb. shrimp, cleaned
□   1/4 c. olive oil
□   4 lg. garlic cloves, minced
□   1 tin flat anchovy fillets, chopped
□   1 tsp. lemon juice
□   Chopped fresh parsley
□   Grated Parmesan cheese

Over low heat, cook garlic, shrimp and anchovies in oil. Add lemon juice and season with pepper.Cook pasta as directed on package and drain. Return to pot, add oil mixture and toss to coat. Sprinkle generously with parsley and serve with Parmesan cheese.


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□   1-2lbs. shelled and deveined shrimp (lg.size)
□   1 t. butter
□   1 can Rotel tomatoes
□   1/2 c. diced onion
□   1/4 c. diced green bell pepper
□   1 diced celery stalk
□   1/2 t. mustard
□   1/3 c. orange juice
□   2 t. Worcestershire sauce
□   1 t. garlic salt
□   black pepper to taste
□   cooked rice
□   cooked pasta 

Wash shrimp, get rid of excess water. In a dry non-stick skillet, sear shrimp on medium high heat.Add butter, onions, bell pepper and celery. Cook for 5 minutes, turn skillet to low. Add tomatoes, mustard, orange juice, Worcestershire sauce and garlic salt.
Cook an additional 5-6 minutes.
Serve over rice or pasta.
Very spicy recipe.
Submitted by: Linda Peevey


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□   1/2 tsp. each white pepper, onion powder, cayenne pepper, paprika, dried thyme, freshly ground black pepper
□   1 tbsp. unsalted corn oil butter
□   3 tbsp. defatted chicken stock
□   3 green onions, chopped (about 1/2 c.)
□   3 oz. peeled med. shrimp
□   3 cloves garlic, minced
□   1 (8 oz.) can oysters, liquid reserved and chopped
□   1/3 lb. spaghetti, cooked and drained (about 3 c.)

Mix spices in small bowl. Melt butter in large skillet. Add stock, spice mixture, onions, shrimp, and garlic. Cook over medium high heat, vigorously shaking pan in a back and forth motion until shrimp turn pink, about 1 minute.Add oysters and their liquid. Cook, continuing to shake pan, until oysters are heated, about 1 minute. Add spaghetti; toss and cook until heated through, about 1 minute. Serve immediately. Serves 4.


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□   1 can Campbell's condensed chicken broth
□   1/2 c. water
□   2 tbsp. cornstarch
□   2 tbsp. olive oil
□   4 cloves garlic, sliced or minced
□   1/4 c. chopped fresh parsley
□   1/4 tsp. grated lemon peel
□   1/8 tsp. ground red pepper (cayenne)
□   1 1/2 lb. med. shrimp, shelled and deveined
□   2 tbsp. lemon juice
□   4 c. hot cooked spaghetti

In small bowl, stir together broth, water and cornstarch until smooth; set aside.In 10-inch skillet over medium heat, in hot oil, cook garlic, parsley, lemon peel and red pepper 1 minute, stirring constantly. Add shrimp and lemon juice. Cook until shrimp turn pink and opaque, stirring constantly.
Gradually add broth mixture to skillet. Cook until mixture boils and thickens, stirring constantly. Toss with spaghetti. Makes 4 servings.


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□   6 lg. cloves garlic
□   4 sm. yellow squash
□   4 sm. zucchini squash
□   1 lb. med. cleaned shrimp
□   1/2 c. butter
□   1 lb. spaghetti, break in 1/2
□   Salt & pepper, to taste
□   Romano cheese, to taste

Slice garlic and squash. Add shrimp and refrigerate all for 2 hours. In saucepan, melt butter. Brown 1/2 of spaghetti (takes approximately 10 minutes). Bring pot of salted water to boil and add browned and unbrowned spaghetti. Cook until softened to your taste. Drain water. Add garlic shrimp, squash and butter left in saucepan. Cook until shrimp are white. Season to taste with salt, fresh ground pepper and cheese.


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□   1 lb. (about 500 grams) lean ground chicken
□   2 onions, 1 finely chopped, other thinly sliced
□   1/2 teaspoon red chili powder
□   1 tablespoon garlic paste
□   1 tablespoon Worcestershire sauce
□   salt, to taste
□   2 tablespoons lemon juice
□   1 tablespoon chili sauce
□   2 tablespoon ketchup
□   green pepper (half julienne)
□   2 thinly sliced mushrooms
□   2 boiled eggs
□   1/2 cup peas, boiled

Red Sauce:

□   1/2 jar pasta sauce
□   1/4 teaspoon oregano
□   1/2 teaspoon thyme
□   1 tablespoon olive oil
□   1 teaspoon crushed garlic
□   1/2 teaspoon vinegar
□   1/2 teaspoon red chili powder
□   1 tablespoon Worcestershire sauce
□   1/2 teaspoon salt

White Mushroom Sauce:

□   2 tablespoon olive oil
□   1 mushroom, finely chopped
□   2 tablespoons onion, finely chopped
□   1 tablespoon flour
□   1/4 teaspoon salt
□   1/2 mushroom cube
□   2 tablespoons Cream of Mushroom soup
□   2 cups milk (more, if needed)
□   1 tablespoon parsley, finely chopped
□   1/2 teaspoon chili, flaked
□   1/4 teaspoon garlic powder
□   1 tablespoon Parmesan cheese
□   mozzarella cheese, for topping

In a wok, add 2 tablespoons of vegetable oil, and 2 tablespoons finely chopped onions. Sauté until golden brown. Add garlic, ground chicken, salt, chili powder, Worcestershire sauce, ketchup, chili sauce; stir. Add 1 cup water and let simmer until cooked and water runs dry; stir in lemon juice.In a pan, add 1 teaspoon oil, sliced onion, green pepper, mushroom, salt, black pepper, and Worcestershire sauce; stir fry until done.
Heat a small pan, add oil, garlic, pasta sauce and all ingredients of red sauce. Cook for a minute, remove from heat. Heat a pan; add oil, chopped onion, chopped mushroom, flour salt; mix. Stir in milk, and remaining ingredients, cook for 5 minutes, then add cheese.
Now in a lightly oiled foil dish, spread white sauce, a layer of lasagna noodles, red sauce and ground chicken, another layer of pasta, white sauce, stir fried vegetables, sliced boiled egg, and another layer of pasta. Top with white sauce, several teaspoons of red sauce, and top with mozzarella cheese.
Cover dish with foil, bake for about 45 minutes at 360°F (or 350°F if your oven is not digital), broil 5 minutes until cheese bubbles and lightly browns.
Submitted by: maria


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□   1 tsp. finely shredded lemon peel
□   1 tsp. dried basil
□   1 tsp. dried rosemary
□   2 minced garlic cloves
□   1/2 tsp. salt
□   1/4 tsp. black pepper
□   3-1/2 to 4 lbs chicken pieces, (thighs, drumsticks, breast halves, skinned)
□   1/2 cup reduced-sodium chicken broth
□   1 cup reduced-fat feta cheese, crumbled
□   2 tbsp. fresh parsley
□   6 oz. angel hair pasta, cooked as directed and drained

In small bowl, stir together lemon peel, basil, rosemary, garlic, salt and pepper. Sprinkle lemon peel mix evenly over chicken, rub in using your fingers.Place chicken in a 4 to 5-quart slow cooker. Pour broth over chicken. Cover and cook on low-heat setting for 5-6 hours, or on high for 2-1/2 to 3 hours.
Transfer chicken to a serving platter. Discard cooking liquid. Gently toss chicken with angel hair pasta, sprinkle with Feta cheese and parsley.
Great served with a crusty bread.
Submitted by: Sherry Monfils


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□   1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
□   2/3 cup part-skim ricotta cheese
□   1 tbsp. shredded fresh parmigiano-reggiano cheese
□   1 tsp. grated lemon rind
□   1/2 tsp. black pepper
□   1/4 tsp. crushed red pepper
□   1/4 tsp. salt
□   2 garlic cloves, minced
□   4 skinless, boneless chicken breast halves
□   8 very thin slices prosciutto
□   cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes.
Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 8 minutes or until chicken is done.
Submitted by: Sherry Monfils.


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□   1 onion, finely chopped
□   3 cloves garlic, minced
□   1/2 cup olive oil
□   2 tablespoons brown sugar
□   1 tablespoon chili powder
□   2 teaspoons salt
□   1 teaspoon dry mustard
□   1 teaspoon paprika
□   a pinch of cayenne pepper
□   1/4 teaspoon each thyme and marjoram
□   a generous pinch of rubbed sage
□   2 tablespoons water
□   2 8 ounce cans tomato sauce
□   1/2 cup freshly squeezed lemon juice
□   2 drops hickory or mesquite liquid smoke 

Sauté onion and garlic in olive oil until translucent, but do not allow to brown. combine brown sugar, chili powder, salt, mustard, and remaining herbs to form a paste with the 2 tablespppons of water. Add liquid smoke, if desired (not necessary if you will be using an outdoor grill).Simmer mixture gently without covering, for 10-15 minutes, stirring occasionally, until mixture slightly thickens.
Use this sauce to brush on chickens during the last 10-15 minutes of grilling or brush on rotisserie chicken as a basting sauce.
Makes enough sauce for 2-3 chickens.
Food Safety Tip: Separate out only the portion that you will use and refrigerate the rest. Discard any sauce remaining in which you have dipped the basting brush after cooking is done.
Submitted by: CM


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□   4-6 skinless, boneless chicken breast halves
□   1 lemon
□   1/2 cup fresh bread crumbs
□   1 teaspoon sea salt
□   1/4 teaspoon black pepper
□   1/2 teaspoon paprika
□   1/8 teaspoon cayenne pepper
□   1/2 teaspoon rosemary
□   1/4 teaspoon oregano
□   4 garlic cloves, minced
□   1/2 cup olive oil
□   1 egg
□   2 tablespoons chopped parsley
□   1/4 cup Parmesan or Romano cheese

Peel the zest from the lemon (the zest is the yellow portion of the skin which does not contain any portion of white).In a food processor, process bread, cheese, lemon zest, paprika, herbs and cheese until combined (except parsley). Empty contents to a bowl and set aside. Rinse food processor bowl.
Squeeze lemon juice into food processor bowl. Pour in olive oil and garlic; process until garlic is minced.
Pour liquid into a ziploc bag and marinate chicken for 45-90 minutes.
Beat one egg and add chopped parsley. (A dash of paprika can also be added for extra color, if desired).
Cut chicken into slices 2 inches long by 3/8" thick. Dip chicken pieces into egg mixture, then coat with bread crumb mixture.
Sauté chicken pieces in 1/4" of olive oil until browned, flipping once or twice, about 2-3 minutes. Note: Add extra flavor to olive oil by adding a few whole cloves garlic; remove from oil when they brown.
Recipe may be doubled. Store remainder refrigerated until ready to use. Sprinkle with mozzarella, provolone or Parmesan cheese and heat briefly in toaster oven before serving topped with pasta sauce.
Submitted by: CM


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□   1/2 cup light brown sugar
□   1 teaspoon curry powder
□   2 tablespoons crunchy peanut butter
□   1/2 cup soy sauce
□   1/2 cup freshly squeezed lime juice
□   2 garlic cloves, minced
□   crushed dried chile peppers


□   3/4 cup crunchy peanut butter
□   1 1/2 cup coconut milk, unsweetened
□   1/4 cup freshly squeezed lemon juice
□   2 tablespoons soy sauce
□   2 tablespoons molasses (or brown sugar)
□   1 teaspoon fresh ginger root, grated
□   4 garlic cloves, minced
□   1/4 cup chicken broth
□   1/4 cup heavy cream
□   cayenne pepper
□   grated lime zest
□   fresh cilantro sprigs
□   6 chicken breast halves, boned, skinned, and cut
□   into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.
This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.
Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
Serve with the peanut sauce for dipping.


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For 1 pie, 6 servings, you will need:

□   1 frying chicken (3 1/2 lb.), cut up
□   2 onions, finely chopped
□   1 med. carrot, sliced
□   1 stalk celery, coarsely chopped
□   1 clove garlic, minced
□   3/4 tsp. salt
□   1/4 tsp. dried thyme leaves
□   3 c. water or chicken broth
□   1/2 c. diced ham (optional)
□   1 bay leaf
□   1/2 lb. mushrooms, thinly sliced
□   pinch of onion powder
□   1 or 2 sage leaves, finely minced
□   1/4 c. butter, slightly softened
□   3 tbsp. all-purpose flour
□   dash each pepper and nutmeg
□   1/2 c. thawed frozen peas

In a deep pot, simmer the ham (if using) and half of the onion in a teaspoon of butter until onion is golden along edges but not brown. Add minced garlic and sauté 1 minute. Add water or broth, celery, carrot, thyme, pepper, bay leaf and nutmeg.Simmer over low heat (do not boil), covered, until the chicken is tender (about 20 minutes or so). How long this will take depends upon the age of the chicken. Remove chicken from pot using a slotted spoon when cooked and set aside to cool just enough so that the meat can be separated from the bones. Remove bones from chicken and return to the pot.
After the chicken is removed from the pot, turn to medium high heat and boil off the liquid until it is reduced in volume by half. If you want to have more vegetables in the pot pie, they can be added to the broth at this time; small diced potatoes, carrot chunks, celery chunks, peas, small white onions (halved), etc., all make good additions (and budget stretchers) in a pot pie.
Meanwhile, combine the butter and flour, rubbing together until smooth. Melt this into the simmering chicken broth to thicken it. Rub the sage leaf to a fine powder and add to the broth. Allow broth to thicken, then remove from heat. Cool before adding to pie.
Prepare the pie crust (below). Line a pie pan with rolled out crust. Fill with cooked, cooled chicken and vegetables. Add cleaned mushrooms, thinly sliced. Add a small portion of the thickened broth over all (not enough to make a soup, but just a gravy). Sprinkle lightly with onion powder, salt and pepper.
Top with the second pie crust; crimp and seal edges, flute if desired. Decorate top with small bits of extra pie crust cut with small cookie cutters, if desired. Cut a vent in the center to allow steam to escape. Brush the pie top with cream or egg wash if an extra sheen is wanted. Bake at 375°F until pie is golden brown and gravy begins to bubbly up from center vent (about 40 minutes). Shield the edges of the pie with aluminum foil if it begins to brown too quickly.



□   1 1/2 cups all-purpose flour
□   1/2 cup whole or white whole wheat flour
□   1 teaspoon salt

Cut in:

□   2/3 cup firm butter
□   3 tablespoons grated Parmesan cheese

until crumbly. Mix in:

□   2 egg yolks (reserve white)
□   2 teaspoons lemon juice
□   3 tablespoons water

Blend until mixture clings together. Divide into 2 portions. Shape each into a ball. Wrap and refrigerate for 20 minutes.Roll out to a circle about 10 inches and fit into a 9 inch pie pan for bottom. Roll second crust out for top.
Submitted by: Belle


Printed from COOKS.COM

□   3-4 chicken breasts
□   2 lemons
□   2-3 tablespoons olive oil
□   1 large sweet onion, finely chopped
□   4 cloves garlic, crushed
□   1 teaspoon lemon pepper
□   2 cups chicken broth or water
□   1 can chick-peas or garbanzos, drained
□   1 tablespoon fresh parsley, minced
□   1 tablespoon Wondra or flour 

Cut lemons into 2 halves each. Rub chicken with one lemon half.In a large Dutch oven, saute onion in olive oil until soft and golden colored.
Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.
Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).
If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.
Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.
Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.


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□   3 c. water
□   4 boneless chicken breast halves, skinned
□   2 tbsp. curry powder
□   1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
□   1/2 c. sour cream
□   1/4 c. cream cheese (room temperature)
□   2 tsp. mace
□   2 (8 oz.) pkgs. crescent rolls
□   1 c. grated Swiss cheese
□   3 egg yolks, beaten to blend
□   1/2 c. (1 stick) well-chilled butter, cut in sm. pieces
□   1 1/2 tbsp. fresh lemon juice
□   1/4 tsp. cayenne pepper
□   1/4 tsp. dry mustard

Preheat oven to 350 degrees. Bring water to boil in heavy large skillet. Reduce heat to medium low. Add chicken and curry and simmer until chicken is just opaque, about 12 minutes, turning occasionally. Drain; pat dry. Cool.Meanwhile, combine next 4 ingredients in medium bowl. Divide contents of each crescent roll package in half at center perforations. Press together diagonal perforation of each dough square to seal. Sprinkle 1/4 cup Swiss cheese diagonally over each dough square. Top each with chicken breast. Spread chicken with 1/3 cup spinach mixture. Fold dough in half over chicken to form triangles; press edges to seal. Place on ungreased 10 x 15 inch baking sheet. Bake until golden brown, about 20 minutes.
Meanwhile, whisk yolks, half of butter and lemon juice in top of double boiler over simmering water until sauce begins to thicken, 3-4 minutes. Add remaining butter, cayenne and mustard and whisk until thickened. Place chicken pastries on serving platter. Pour sauce over.


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□   1/2 cup dried mushrooms
□   1 each chicken breast, skin, split
□   1 each clove garlic, minced
□   1 tablespoon oil
□   1 can 16-oz bean sprouts, drained
□   2 cup small spinach leaves
□   1/2 cup green onion thin sliced
□   1/2 cup bamboo shoots, thin sliced
□   2 tablespoons soy sauce
□   2 teaspoons cornstarch
□   1 teaspoon grated ginger root
□   1 teaspoon sugar
□   1/4 teaspoon salt
□   12 each egg roll skins
□   oil for deep-fat frying

Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
Add vegetables, stir-fry about 3 minutes more.
Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
Stir into chicken minture; cook and stir until thickened. Cool.
Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape. Roll up.
Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.


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□   2 pkg. frozen spinach, cooked and drained
□   1 box Stove Top stuffing mix (both envelopes) chicken flavor
□   1 lg. onion, finely chopped
□   3/4 c. melted butter
□   1/2 c. Parmesan cheese
□   1/2 tsp. garlic salt
□   1/2 tsp. pepper
□   1/4 thyme
□   1/2 tsp. marjoram
□   4 eggs, beaten

Mix all ingredients together. Chill for at least 1 hour. Longer chilling (overnight) improves the flavor. Form into balls (about heaping teaspoon) and bake 20 minutes at 350 degrees. Serve at room temperature with mustard sauce (below).


□   1/2 c. dry mustard (for very hot sauce), 1/4 c. for med. hot, and 2 tbsp. for mild
□   1/2 c. white vinegar
□   1/4 c. sugar (for hot), 1/3 c. for medium or milk
□   1 egg yolk


Printed from COOKS.COM

□   1 lb. ground beef (lean) &
□   1 lb. ground veal
□   Or 2 lb. ground beef
□   1/2 c. fine bread crumbs
□   1/2 c. tomato juice or broth
□   2 eggs
□   1/4 c. minced or grated onion
□   2 tsp. mustard
□   2 tbsp. catsup
□   1 1/2 tsp. salt (or part garlic salt)

Combine all the above ingredients in a bowl. Mix lightly to blend. Shape the meat about the size of golf balls. Bake on shallow pans in a 475 degree oven for about 12 minutes, until lightly browned. Remove and add to sauce. Make about 3 dozen.


□   2 cans (14 oz. each) pineapple chunks, drained (reserve syrup)
□   1 1/2 c. reg. strength chicken broth
□   1/4 c. brown sugar
□   1/2 c. vinegar
□   1/4 c. cornstarch
□   1 tbsp. soy sauce
□   1 tbsp. catsup
□   1 c. thinly sliced green onion
□   3 red peppers, seeded & cut in 1" squares

Combine pineapple syrup with chicken broth, brown sugar, vinegar, soy sauce, catsup and cornstarch. Cook, stirring, until thickened. You can refrigerate the sauce as much as a day ahead. Shortly before you want to use the sauce, heat it slowly, stirring until bubbly. Add onions and red peppers. Cook 1 minute longer. Remove from heat and add pineapple chunks.Makes about 2 1/2 cups liquid sauce (plus vegetables and fruit). Can be served on a bed of steamed rice.


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□   1 1/2 lb. cubed cut beef
□   2 med. chopped onions
□   2 crushed garlic cloves
□   2 chopped celery stalks
□   1 finely chopped tomato
□   2 green and red peppers
□   2 c. coconut milk
□   1 tbsp. flour
□   2 tbsp. curry powder
□   1 tbsp. cooking oil
□   3 c. beef stock
□   1 tbsp. vinegar
□   1 tbsp. sugar
□   1 cube ginger
□   Salt and pepper
□   6 slices pineapple
□   1 tbsp. peanut butter

Use 2-quart pot. Heat oil. Saute garlic, onions, ginger, celery and tomatoes until lightly brown. Add meat, stirring constantly until coated for 10 minutes. Add beef stock mixture. Bring to boil. Simmer for 1 1/2 hours or until meat is tender.Add coconut milk mixture consisting of coconut milk and flour, curry powder and peanut butter, stirring constantly until thickened. Add coarsely sliced peppers and quartered sliced pineapple. Turn off heat. Serve hot with condiments of chopped eggs, diced cucumbers, mango and papaya.


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□   2 c. cut-up cooked chicken
□   4 oz. hot pepper cheese, cut into strips
□   1 can (16 oz.) kidney beans, drained
□   2 med. stalks celery, thinly sliced (about 1 c.)
□   10 cherry tomatoes, cut in half
□   1 sm. onion, thinly sliced
□   Chili Mayonnaise (below)
□   1 med. avocado
□   1 sm. head iceberg lettuce, torn into bite-size pieces (about 4 c.)
□   1 pkg. (6 1/4 oz.) tortilla chips

Place chicken, cheese, beans, celery, tomatoes and onion in large bowl. Cover and refrigerate 4 to 6 hours. Prepare Chili Mayonnaise.Just before serving, peel avocado and cut into thin slices. Reserve a few avocado slices for garnish. Add remaining avocado slices and the lettuce to salad; toss with Chili Mayonnaise. Top with 1 cup of the tortilla chips. Garnish with reserved avocado slices. Serve with remaining tortilla chips. 6 servings.


□   1/2 c. mayonnaise or salad dressing
□   1/4 c. chili sauce
□   1/2 tsp. salt
□   2 drops red pepper sauce

Mix all ingredients. Cover and refrigerate 1 hour.


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□   3 eggs, hard cooked
□   1 1/2 cans chicken, drained
□   3/4 c. celery, sliced
□   2 green onions, minced
□   1/2 c. mayonnaise
□   1 tbsp. lemon juice
□   Salt & pepper to taste
□   2 c. shredded lettuce
□   Paprika (opt.)


□   2 tbsp. salad oil
□   1 clove garlic, peeled
□   3 eggs
□   2/3 c. all purpose flour
□   2/3 c. milk
□   1 tsp. salt
□   1/2 tsp. dried tarragon leaves

Save 1 egg yolk; cut 1 whole egg in wedges; reserve for garnish. Chop remaining eggs. Mix eggs with chicken, celery, onion, mayonnaise and lemon juice, salt and pepper. Toss lightly. Chill 2 hours or more.About 1 hour before serving, pour oil into 9" pie pan. Add garlic; place in oven as it preheats to 450 degrees.
Meanwhile, whisk eggs, flour, milk, salt and tarragon leaves until smooth. Remove garlic from hot oil; pour in egg mixture. Bake at 450 degrees for 15 minutes. Reduce to 350 degrees and continue baking 20 minutes. This makes a large puff with indented center. Cool. Cover bottom of popover with lettuce. Fill with chicken salad. Garnish with egg wedges and crumbled reserved egg yolk. Then sprinkle with paprika and serve.


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□   3 boneless skinless chicken breasts (about 1 pound)
□   6 ounces uncooked fettuccine
□   1 cup salsa
□   1/4 cup chunky peanut butter
□   2 tablespoons honey
□   2 tablespoons orange juice
□   1 teaspoon soy sauce
□   1/2 teaspoon ground ginger
□   2 tablespoons vegetable oil
□   lettuce or savoy cabbage leaves (optional)
□   1/4 cup coarsely chopped fresh cilantro
□   1/4 cup peanut halves
□   1/4 cup thin red pepper strips, cut into halves
□   additional salsa (optional)

1. Cut chicken into 1-inch pieces; set aside.2. Cook pasta according to package directions; drain.
3. While pasta is cooking, combine 1 cup salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup salsa mixture.
4. Place pasta in large bowl. Pour remaining salsa mixture over pasta; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved salsa mixture; mix well.
7. Arrange pasta on lettuce-lined platter, if desired. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional salsa. Garnish, if desired.
Submitted by: RC


Printed from COOKS.COM

□   2 skinless chicken breasts, very finely sliced
□   2 pints chicken stock
□   2 inch piece fresh ginger, roughly chopped
□   4 cloves garlic, peeled and roughly chopped
□   3 shallots, cleaned and cut into 2 inch pieces
□   1 star anise
□   2 baby bok choy, root removed and separated
□   12 snow peas, strings removed and finely sliced
□   1 good handful bean shoots
□   1 small red bell pepper, finely sliced
□   6 baby corn shoots, quartered lengthwise
□   1 medium carrot, very finely julienned
□   1x8 oz. packet Singapore noodles
□   2 tbsp. kecap manis
□   2 tbsp. light soy
□   1 tbsp. Chinese cooking wine
□   2 red chillies, finely sliced on the bias
□   1/2 cup torn coriander leaves

In a wide pan or wok, place chicken stock, ginger, garlic, shallots and star anise.Bring to boil, reduce heat and allow to simmer gently for ten minutes. Place finely sliced chicken in stock and poach for two to three minutes, stirring very gently a couple of times to separate. Remove from heat and set aside to cool. This may be done in two batches if necessary. When chicken is done, strain stock and return to pan. Whilst simmering stock, place bok choy, snow peas, bean shoots, bell pepper, corn and carrot into iced water to crisp up.
When chicken is cool, reheat stock and cook noodles in it for two to three minutes. Remove and rinse under cold water, then drain thoroughly. Drain vegetables well and ensure that noodles are well separated.
Place all ingredients in a large glass bowl as the vibrant colours of this salad are a very important part of the dish. Toss the salad well, ensuring that the colours are evenly distributed. Mix soy, kecap manis and Chinese cooking wine, pour over salad and give another light toss.
Although the salad looks great in a glass bowl, another attractive way to serve it is on a large platter and arranging it into a conical shape. More or less dressing may be used according to taste.
Finally, sprinkle the finely chopped chilli over the top and serve immediately.
Submitted by: chefdave


Printed from COOKS.COM

□   4 boneless chickens pieces
□   1 ½ cup Margarita mix
□   1 tsp. cumin
□   1 tsp. lime peel
□   ½ cup mayonnaise
□   2 tbsp lime juice
□   1/8 tsp cayenne pepper
□   4 tomatoes
□   mixed greens
□   2 avocados
□   ½ medium red onion
□   black pepper

Combine first 4 ingredients in a large plastic bag. Let marinate 2-8 hours in refrigerator.Grill chicken until cooked. Slice chicken, tomatoes, avocados, mixed greens, and onion.
Combine mayonnaise, lime juice, cayenne pepper, black pepper, and chicken in a bowl.
Place greens in a bowl. Place sliced onions, tomatoes and avocados on greens.
Cover salad with coated chicken. Serve and enjoy!
Submitted by: Tayler Oakes


Printed from COOKS.COM

□   1 c. regular long grain rice
□   3 green onions
□   1 med. red pepper
□   2 tbsp. salad oil
□   All purpose flour
□   1 tsp. sugar
□   1/2 tsp. chicken bouillon
□   1/4 tsp. coarsely ground black pepper


□   1 (10 oz.) pkg. frozen cut okra, thawed
□   1 (7 to 8 3/4 oz.) can whole kernel corn, drained
□   1 (6 lb.) roasting chicken
□   2 tbsp. butter
□   Steamed large shrimp for garnish

1. Prepare rice as label directs. Meanwhile, cut green onions into 1/2 inch pieces. Chop the red pepper. In 2 quart saucepan over medium to high heat, into hot salad oil, stir 3 tablespoons flour; cook, stirring constantly, until flour is dark brown but not burned (about 5 minutes). Stir in green onion pieces, red pepper, sugar, chicken bouillon, ground black pepper, 1/2 teaspoon Hot Pepper Sauce and 1 teaspoon salt. Cook over medium heat until red pepper is tender, stirring frequently. Stir in okra, or substitute another vegetable, corn and 1/2 cup water. When rice is done, stir vegetable mixture into rice.

2. Remove giblets and neck from chicken. Rinse chicken and pat dry.
3. Spoon some of rice stuffing into neck cavity. Fold neck skin to back with skewer. With chicken breast side up, lift wings up toward neck, then fold under back of chicken, so they stay in place. Spoon stuffing lightly into body cavity. Close by folding skin tightly over opening. Skewer closed if necessary. With string tie legs and tail together. Place chicken breast side up on rack in open roasting pan.

4. In small sauce pan over low heat, heat butter until melted; stir in 2 teaspoons Hot Pepper Sauce. Brush chicken with some butter/butter mixture. Roast chicken in 350 degree oven for about 1 3/4 hours or until thickest part of leg feels soft when pressed by fingers protected by paper towels. Brush occasionally with remaining butter/butter mixture.

5. When chicken is done, remove to warm platter; keep warm. Prepare gravy: in small bowl or 2 cup glass measuring cup, stir 1 1/2 cups water with 2 tablespoons flour and 1/4 teaspoon salt. Skim fat from drippings in roasting pan. Stir flour mixture into drippings, stirring to loosen brown bits from bottom of pan (use a whisk). Cook over medium heat, stirring constantly until gravy thickens and boils. Pour into gravy boat.

6. To serve, garnish platter with parsley sprigs, steamed shrimp, and if you like spoon stuffing baked in casserole onto platter with chicken.


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□   2 tbsp. wine vinegar
□   2 tbsp. soy sauce
□   2 tsp. sugar
□   1 lb. boneless, skinned chicken breast, cut in bite sized portions
□   1 tbsp. cornstarch
□   2 tsp. oil
□   4 c. cooked rice
□   3 tbsp. chopped green onions
□   2 cloves garlic, minced
□   1/2 to 1 tsp. crushed red pepper (for less spicy use, smaller amount)
□   1/4 to 1/2 tsp. ground ginger (or 1 tsp. fresh grated) (for less spicy use smaller amount)
□   1/3 c. peanuts, dry roasted and unsalted

Mix together wine vinegar, soy sauce, and sugar; set aside. After cutting chicken, wash cutting board, utensils, and hands in hot soapy water. Coat chicken with cornstarch. Heat oil in large skillet or wok. Add chicken and stir fry 5 to 7 minutes until cooked. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds. Add wine vinegar mixture and chicken, stirring to coat chicken. Mix in peanuts and serve over rice.


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□   2 each meaty chicken breasts, shredded
□   1 head iceberg lettuce
□   2 to 3 stalks green onion
□   3 tbsp. sliced almonds, toasted
□   1/4 c. cilantro, coarsely chopped (optional)
□   1 tbsp. toasted sesame seeds, optional
□   1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)


□   1/8 c. sesame oil
□   1/8 c. salad oil
□   2 tbsp. sugar
□   3 tbsp. rice vinegar (if white vinegar, can use less)
□   1/2 tsp. salt
□   1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).
For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size.
Combine all ingredients for the dressing in a bottle that you can shake well.
Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away.


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□   1 lb chicken breast tenders
□   3 tbsp. hot sauce
□   1/2 cup crumpled blue cheese
□   3 tbsp. reduced-fat sour cream
□   3 tbsp. 2% milk
□   3 tbsp. light mayonnaise
□   1 chopped Romaine lettuce heart
□   1/2 head chopped iceberg lettuce
□   2 stalks celery, cut into matchsticks
□   1 cup shredded carrots

Coat a large skillet with cooking spray. Cook chicken tenders over medium heat for about 8 minutes, flipping halfway through. Remove from heat and stir together with hot sauce.In a small bowl, stir together blue cheese, sour cream, milk, and mayonnaise. Combine lettuces in a large serving bowl.
Add celery and carrots. Drizzle dressing over salad. Toss well to combine. Top with chicken.
Submitted by: Sherry Monfils


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□   1 fresh, medium corn fed chicken
□   5-6 oz. full cream butter, softened
□   3 cloves fresh garlic, minced
□   2 tsp. finely chopped fresh tarragon
□   freshly ground salt and black pepper
□   1 pint good quality chicken stock
□   1 celery stalk, roughly chopped
□   1 med. carrot, roughly chopped
□   1 med. onion roughly sliced


□   8-10 fresh tomatoes (not the gas-ripened type), sliced
□   1 bunch spring onions, finely sliced on the diagonal
□   roughly chopped tarragon leaves
□   cider vinegar for sprinkling
□   freshly ground salt and black pepper

Place chicken on your board, breast side up, and loosen skin from flesh by inserting fingers and gently working skin away from meat. There is only one tough piece of connective tissue (running down the center) but this can, generally, be coaxed to separate by hand. If not use a small knife to cut.Mix salt, pepper and tarragon together with the butter, incorporating well. Take a spoonful of the herbed butter, along with a couple of pieces each of carrot, celery and onion and insert into the cavity of the chicken. Gently stuff the remaining butter under the skin of the chicken, forcing it down into the ribs and legs if possible.
Place the chicken stock and remaining vegetables into a roasting pan, brush chicken with any remaining butter and place in center of pan. Roast for 90 minutes, turning twice, and basting every 15 minutes. Juices should run clear when a skewer is inserted into the meaty thigh section to indicate that the bird is cooked.
If the stock evaporates off during cooking, a little water may be added.


Place a layer of sliced tomato in the bowl, top with tarragon, spring onion, salt and pepper and any other sliced vegetable you like. Repeat layers until nothing left then sprinkle approx. 1/3 cup of cider vinegar over the top.I like to eat the chicken and salad cold but it is just as nice with the chicken warm.
Submitted by: chefdave