Vietnamese Lemon Grass Chicken Curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lemon grass, minced
• 1 (3 pound) whole chicken, cut into pieces
• 2/3 cup water
• 1 tablespoon fish sauce
• 1 1/2 tablespoons curry powder
• 1 tablespoon cornstarch
• 1 tablespoon chopped cilantro (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the vegetable oil in a skillet over medium heat. stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. place the chicken into the skillet. cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. stir in the water, fish sauce, and curry powder. increase heat to high and bring to a boil. reduce heat and simmer for 10 to 15 minutes.
• mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. garnish with cilantro before serving.

Grapes And Rice Stir Fry

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 cup sliced red grapes
• 1 cup cubed cooked chicken
• 2 cups cooked rice
• 1/4 cup chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat the vegetable oil in a wok or large skillet over medium high heat. stir in the grapes and chicken; cook and stir until the chicken is hot, and the grapes are tender, about 3 minutes. add the rice and chicken broth; continue cooking until the rice is hot, about 2 minutes more.

Cipate Pie

Ingredients

• Servings: 1
• 2 pounds boneless chicken
• 2 pounds flank steak
• 2 pounds lamb tenderloin
• 1/4 pound salt lamb, sliced
• 4 onions, chopped
• 1/4 pound sliced ham
• 2 cups peeled and cubed potatoes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups chicken broth
• 1 recipe pastry for a 9 inch double crust pie

Recipe

• cut chicken, beef, and lamb into 1 inch cubes, and place in a large bowl. stir in onions. cover, and refrigerate overnight.
• arrange salt lamb evenly in the bottom of a 3 quart casserole dish with a cover. layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. cover with remaining pastry, and cut a small hole in the middle of that layer too. slowly add enough chicken stock through the hole until liquid appears. cover dish.
• bake at 400 degrees f (205 degrees c) for 45 minutes, or until liquid simmers. reduce temperature to 250 degrees f (120 degrees c). bake for 5 to 6 hours more, or until top crust is a rich golden brown.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

zesty slow cooker chicken barbecue

Ingredients

• Servings: 6
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons worcestershire sauce

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place chicken in a slow cooker. in a bowl, mix the barbecue sauce, italian salad dressing, brown sugar, and worcestershire sauce. pour over the chicken.
• cover, and cook 3 to 4 hours on high or 6 to 8 hours on low.

Hot Date With A Chicken

Ingredients

• Servings: 2
• 1/4 cup dates, pitted and chopped
• 1 small apple - peeled, cored, and chopped
• 2 tablespoons chopped dried apricots
• 2 tablespoons raisins
• 1 tablespoon grated orange zest
• 1 tablespoon orange juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground mace
• 2 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. season with cayenne pepper, cardamom, and mace; mix well.
• place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. mound the fruit filling on the flattened breasts and roll up, tucking in the ends. secure the chicken with toothpicks.
• heat the vegetable oil in an oven proof skillet over medium-high heat. add the chicken breasts, and cook until browned on all sides, about 5 minutes. place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

slow cooker buffalo brisket

Ingredients

• Servings: 1
• 1 teaspoon olive oil
• 1 (3 pound) buffalo brisket
• 1 small onion, chopped
• 2 teaspoons chopped garlic
• 1 teaspoon dried basil
• salt and pepper to taste
• 2 cups chicken broth
• 1 cup water

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• lightly coat the inside of a slow cooker with olive oil and place the brisket in the bottom of the cooker. sprinkle in the onion, garlic, and basil; season with salt and pepper.
• pour the chicken broth and water. cook on low, covered, until brisket is tender, 6 to 10 hours, basting meat several times to moisten.