5886190 recipes main dishes

8/14/2019 5886190 Recipes Main Dishes

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MainSunday, January 20, 200811:32 AM

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bourbon-molasses chicken drumsticks

Ingredients:

1/4 cup (1/2 stick) butter1 cup minced onion1 cup ketchup1/4 cup molasses2 tablespoons (packed) brown sugar1 1/2 tablespoons Worcestershire sauce2 teaspoons yellow mustard3/4 teaspoon ground black pepper, divided

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1/4 teaspoon chili powder1/4 cup bourbon1 1/2 teaspoons coarse kosher salt12 chicken drumsticks

Preparation:

Melt butter in large saucepan over medium heat. Add onion; saut until soft, about 6 minutes. Add next5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until saucethickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with

salt. (Can be made 1 day ahead. Cover and chill.)Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt andpepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cookall sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumstickswith remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platterand serve with reserved sauce.

macaroni and cheese with mustard and worcestershire

Ingredients:

1/2 pound small elbow macaroni (about 2 cups)2 tablespoons (1/4 stick) butter2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces)2 5-ounce cans evaporated milk3 large eggs1 tablespoon prepared mustard1 teaspoon Worcestershire sauce1/8 teaspoon cayenne pepper

Preparation:

Preheat oven to 350F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boilingsalted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in largebowl. Add butter and toss until melted. Mix in 2 cups cheddar cheese. Beat milk, eggs, mustard,Worcestershire sauce, and cayenne pepper in medium bowl to blend. Stir egg mixture into macaroni.Transfer to prepared dish; sprinkle remaining 1/2 cup cheddar cheese over.Bake macaroni until golden on top and set in center, about 1 hour.

Jamaican Rice and Peas1 1/2 cups dried red kidney beans, soaked overnight and drained

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2 c oves gar ic, smas e1/2 cup unsweetened coconut milk3 green onions, thinly sliced, plus more for garnish1 Scotch bonnet pepper, chopped3 sprigs fresh thyme1 1/2 cups long grain riceSalt and freshly ground pepperPlace beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 11/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir inthe rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish withsliced green onions.

Hushpuppies

10 min

25 min

6-8 Servings

INGREDIENTS:

Crisco Pure Peanut Oil for frying1 1/2 cups Martha White Yellow Corn Meal2/3 cup Pillsbury BEST All Purpose Flour1 tablespoon baking powder1 1/2 teaspoons salt1 teaspoon garlic powder2 teaspoons onion powder1/2 teaspoon sugar1 cup buttermilk2 large eggs2 green onions, finely chopped

PREPARATION DIRECTIONS:1.POUR peanut oil into deep-fryer. Heat to 375F.

1.

2.COMBINE cornmeal, flour, baking powder, salt, garlic powder, onion powder and sugar in medium bowl. Add remaining ingredients. Mix well.

2.

3.DROP batter by tablespoonfuls into hot oil. Fry a few hush puppies at a time for 5-6 minutes, or until deeply golden brown. Remove with slotted spoon.Drain on paper towels. Keep warm. Repeat with remaining batter. Serve immediately.

3.

Orange Chicken Picatta

Preparation Time: 25 minutes

Total Time: 25 minutes

Servings: 4

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Ingredients

1 cup Kellogg'sCorn Flake Crumbs

1 1/2 teaspoons gratedorange peel

1 egg white, slightlybeaten

1 tablespoon water4 boneless, skinless

chicken breasthalves (about 1 1/2lb. total)

3 tablespoons all-purpose flour

1 tablespoonvegetable oil,divided

3/4 cup orange juice

1/2 cup dry white wine

1 tablespoon Dijonmustard

1 tablespoon butteror margarine,softened

1 1/2 teaspoonscornstarch

1/4 cup sliced greenonions

2 cups hot cookedbrown rice

1 medium orange,

halved and thinlysliced

Directions1. On wax paper combine KELLOGG'S CORN FLAKE Crumbs and orange peel. Set aside. In shallow dishcombine egg white and water. Set aside.

2. Place each chicken piece between two pieces of plastic wrap. Use flat side of meat mallet to lightlypound until 3/8-inch thick. Dip chicken pieces in flour. Shake off excess. Dip in egg white mixture andpress in crumb mixture, coating both sides.

3. In very large skillet (12 inch) cook chicken piecs in 2 teaspoons of the oil over medium heat for 3minutes or until golden brown. Turn. Add remaining 1 teaspoon oil to skillet. Cook about 2 minutes moreor until done. Remove from skillet. Loosely cover with foil to keep warm.

4. Use paper towl to carefully wipe crumbs from skillet. Add orange juice, wine and mustard to skillet.Bring to boiling. Boil, uncovered about 4 minutes or until reduced to 3/4 cup. Meanwhile, stir togetherbutter and cornstarch. Add to orange juice mixture, stirring until smooth. Cook over medium heat untilmixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stirin onions.

5. Serve chicken over brown rice. Top with orange slices. Spoon orange sauce over all.

Chicken Tikka Masala

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http://www2.kelloggs.com/Product/ProductDetail.aspx?product=39http://www2.kelloggs.com/Product/ProductDetail.aspx?product=39http://www2.kelloggs.com/Product/ProductDetail.aspx?product=39http://www2.kelloggs.com/Product/ProductDetail.aspx?product=39


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1 cup yogurt1 tablespoon lemon juice2 teaspoons ground cumin1 teaspoon ground cinnamon2 teaspoons cayenne pepper2 teaspoons freshly ground black pepper1 tablespoon minced fresh ginger4 teaspoons salt, or to taste3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tablespoon butter1 clove garlic, minced1 jalapeno pepper, finely chopped2 teaspoons ground cumin2 teaspoons paprika3 teaspoons salt, or to taste1 (8 ounce) can tomato sauce1 cup heavy cream

INGREDIENTS

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper,ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

1.

Preheat a grill for high heat.2.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices runclear, about 5 minutes on each side.3.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream.Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10minutes.

4.

DIRECTIONS

Chicken skewersMakes12Equipment

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You'll need 12 bamboo skewers.

1.2kg chicken thigh fillet, trimmed3/4 cup marinade (we used Moroccan, see related recipe)

Ingredients

Soak skewers in a shallow dish of cold water for 30 minutes. Drain.1.Cut chicken into 3cm cubes. Thread onto skewers. Arrange in a ceramic dish. Pour over marinade.Turn to coat. Cover. Refrigerate for at least 1 hour.

2.

Remove skewers from marinade. Preheat a barbecue plate on high heat until hot. Cook skewers,basting with marinade, for 3 minutes each side, or until cooked through. Serve.

3.

Method

SourceSuper Food Ideas - February 2004 , Page 37

Chilli chicken skewers

750g Lilydale chicken breast fillets, chopped2/3 cup chilli jam (see note)600g chat potatoesolive oil cooking spray1 avocado, peeled, dicedbaby spinach and lemon wedges, to serve

Ingredients (serves 4)

Thread chicken onto skewers. Place in a ceramic dish. Combine chilli jam and 1 tablespoon warmwater. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.

1.

Cook potatoes in a saucepan of boiling water for 10 minutes or until just soft. Drain. Set aside for 10minutes to cool. Place in a single layer on a large baking tray. Using the palm of your hand, flattenpotatoes slightly. Spray both sides with oil.

2.

Preheat barbecue plate on medium-high heat and grill on medium heat. Barbecue potatoes onbarbecue plate for 5 minutes each side or until golden and crisp. Grill skewers for 3 minutes eachside or until just cooked through.

3.

Arrange avocado and spinach on plates. Top with skewers. Serve with crisp potatoes and lemonwedges.

4.

Method

You will need 12 pre-soaked skewersChilli jam: This hot, spicy Thai paste is traditionally used as a marinade or to flavour stir-fries and

Thai salads. You can also dollop it into casseroles and soups or combine it with mayonnaise to go onchicken sandwiches.

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill)prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue.Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.

Notes & tips

SourceSuper Food Ideas - November 2006 , Page 24

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Honey mustard chicken

1 1/2 tablespoons olive oil600g chicken tenderloin fillets, sliced1 carrot, thinly sliced175g pouch MasterFoods Honey Mustard Chicken Recipe Base100ml light creamsteamed jasmine rice, to serve1/4 cup coriander leaves, to serve


Heat oil in a medium non-stick frying pan over high heat. Add chicken and cook for 2 to 3 minutes oruntil brown. Add carrot and cook for 1 minute.1.

Stir in recipe base and cream and cook over medium heat for 5 minutes or until the chicken iscooked through.

2.

Serve chicken with steamed rice and coriander leaves, if desired.3.

Method

Variation: Substitute snowpeas for the carrots and flat-leaf parsley for the coriander.Notes & tips

SourceSuper Food Ideas - July 2003 , Page 54

Creamy chicken penne

Preparation Time

10 minutesCooking Time20 minutes

400g dried penne pasta1 tbs olive oil2 single chicken breast fillets, halved horizontally1 leek, pale section only, washed, thinly sliced1 garlic clove, crushed125g (1/2 cup) light sour cream125ml (1/2 cup) chicken stock2 tsp finely grated lemon rind150g (1 cup) frozen peas


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60g (3/4 cup) shredded parmesan

Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain.Return to pan.

1.

Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook for 5minutes each side or until cooked. Transfer to a plate and cover.

2.

Add the remaining oil to the pan. Add the leek and garlic and cook, stirring, for 4-5 minutes or untilsoft. Stir in the sour cream. Gradually add the stock, stirring constantly until combined. Add lemonrind and peas and bring to the boil. Cook for 2 minutes or until heated through.

3.

Thickly slice the chicken. Add to pasta with leek mixture and combine. Divide among serving bowls

and sprinkle with parmesan. Season with pepper to serve.

4.

Method

More options

Mushroom & bacon rigatoni: Omit lemon rind and peas. Replace the penne with 400g dried rigatonipasta. Replace chicken with 4 rindless bacon rashers, coarsely chopped. Replace the leek with 1small brown onion, finely chopped. Increase garlic to 2 cloves. Add 125g sliced button mushrooms tothe pan in step 3. Add 1 tbs fresh thyme leaves to the pasta mixture in step 4.

Spicy tomato tortellini: Omit lemon rind and peas. Replace the penne with 1 x 625g pkt spinach andricotta tortellini. Replace the chicken with 2 chorizo sausages, thinly sliced. Replace leek with 1 smallbrown onion, coarsely chopped. In step 3, add 1 tbs tomato paste with the sour cream. In step 4,add 40g (1/4 cup) pitted kalamata olives, halved, and 2 tbs chopped fresh continental parsley.

Creamy penne primavera: Omit chicken. Add 350g broccoli, cut into small florets, to the pasta in thelast 1 minute of cooking. Replace peas with 150g frozen broad beans, peeled. Top with 2 tbs toastedpine nuts to serve.

Notes & tips

SourceAustralian Good Taste - April 2007 , Page 43

Lemon and thyme chicken burgers

4 chicken thigh fillets, trimmed2 tablespoons thyme leaves2 tablespoons olive oil1 large lemon, rind finely grated, juiced4 Turkish bread rolls, splitolive oil cooking spray

50g mixed salad greens

1 avocado, halved, sliced1/3 cup aioli or whole-egg mayonnaise


Place chicken between 2 sheets of non-stick baking paper. Using a meat mallet, pound until 1cmthick. Combine thyme, oil, lemon rind and 1/4 cup lemon juice in a shallow ceramic dish. Seasonwith salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 30 minutes, if timepermits.

1.

Preheat barbecue plate and grill on medium-high heat. Remove chicken from marinade. Cookchicken on barbecue plate for 2 to 3 minutes each side or until cooked through. Meanwhile, spraycut side of rolls with oil. Grill rolls for 1 to 2 minutes or until golden.

2.

Arrange salad greens on roll bases. Top with avocado, chicken and aioli. Cover with roll tops andserve.

3.

Method

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SourceSuper Food Ideas - March 2007 , Page 20Recipe by Warner Family, Cremorne, NSW (reader recipe)

Chicken satays

Makes30

EquipmentYou will need 30 wooden skewers, soaked for 1 hour in cold water. Begin this recipe the day before.

1 cup coconut cream2 tbs good-quality mild curry powder4 garlic cloves2 tbs brown sugar40ml (2 tbs) Thai fish sauce4 tbs chopped coriander root and stem1kg chicken breast fillets, cut into 2cm pieces

Ingredients

Place coconut cream, curry, garlic, sugar, fish sauce and coriander in a blender and process untilsmooth. Place chicken in a non-metallic bowl, add marinade and stir well. Cover and refrigerateovernight.

1.

The next day, thread 3-4 pieces of chicken on each skewer, then grill until cooked through. Serve onplatters with mango chutney, if desired.2.

Method

Makes 30.Notes & tips

Sourcedelicious. - March 2003 , Page 90

Butter chicken

125ml (1/2 cup) natural yoghurt1 tbs lemon juice


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1 tsp turmeric2 tsp garam masala1 tsp chilli powder1 tsp ground cumin2 tsp grated fresh ginger2 garlic cloves, crushed1kg chicken breast fillets, chopped125g cashews, roasted60g unsalted butter1 tbs sunflower oil

1 onion, finely chopped

1 tsp ground cardamom1 cinnamon stick1 Indian bay leaf* or normal bay leaf2 tsp sweet paprika425g can tomato puree*150ml chicken stock250ml (1 cup) thickened creamSteamed basmati rice, to serve

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl.Add chicken and stir well. Cover and refrigerate overnight.

1.

Reserve half the cashews and place remaining cashews in a food processor. Process until finelyground.

2.

Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bayleaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chickenand marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir incream and cook for a further 10 minutes.

3.

Garnish with cashews, chopped coriander and serve with rice.4.

Method

Begin this recipe the day before.* Indian bay leaves are available from spice stores.Note: Tomato puree not tomato paste.

Notes & tips

Sourcedelicious. - June 2002 , Page 51

Chicken satay skewers

1 lemongrass stem, trimmed, outer layers removed, chopped2 tsp ground cumin1 tbs ground coriander1 tsp ground turmeric1 tbs finely grated palm sugar2 tbs peanut oil, plus extra for basting600g chicken breast, cut into 2cm cubesPeanut sauce (see related recipe) and cucumber wedges, to serve


Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Placechicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight.

1.

Method

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Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.2.Thread 5 chicken pieces onto each one. Heat a barbecue or large chargrill on medium-high heat andcook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until thechicken is cooked and slightly charred. Serve skewers with sauce and cucumber.

3.

Palm sugar is from Asian food shops and selected supermarkets.Notes & tips

Sourcedelicious. - December 2006 , Page 204

Citrus & tarragon chicken

Preparation Time5 minutes

Cooking Time85 minutes

125ml (1/2 cup) white balsamic vinegar125ml (1/2 cup) golden syrup8 sprigs fresh thyme3 garlic cloves, coarsely chopped2 oranges, rind finely grated, juiced2 lemons, rind finely grated, juiced1/2 cup loosely packed coarsely chopped fresh tarragon20 (about 100g each) chicken lovely legs2 tbs olive oil1 orange, peeled, segmentedSalt & freshly ground black pepper


Combine the vinegar, golden syrup, thyme, garlic, orange and lemon rind and juice, and tarragon ina jug. Divide chicken among 2 glass or ceramic bowls. Pour over vinegar mixture and turn to coat.Cover with plastic wrap and place in the fridge for 3 hours or overnight to develop the flavours.

1.

Preheat oven to 200C. Drain the chicken and reserve the marinade. Heat oil in a large roasting panover medium-high heat. Add half the chicken and cook, turning occasionally, for 4 minutes or untilbrowned. Transfer to a plate. Repeat with remaining chicken.

2.

Return chicken to the roasting pan with the reserved marinade and orange segments. Cover tightlywith foil. Bake in the oven for 1 hour, turning after 30 minutes and basting with pan juices.3.Remove from oven. Transfer chicken to a plate and cover with foil to keep warm. Place roasting panover high heat and bring pan juices to the boil. Boil, uncovered, stirring occasionally, for 15 minutesor until sauce thickens.

4.

Taste and season with salt and pepper. Remove from heat. Serve chicken and orange segmentsdrizzled with sauce.

5.

Method

Allow 3 hours marinating time for the chicken.You can prepare the chicken to the end of step 1 up to 1 day ahead. Continue from step 2 up to 1hour before guests arrive.

Notes & tips

SourceAustralian Good Taste - December 2003 , Page 51

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Roast chicken with grapes, garlic, almonds and fried potatoes

1.7kg free-range chicken70g butter, melted, cooled1/2 tsp sweet paprika1 tbs seeded mustard

2 tsp finely chopped thyme, plus extra sprigs, to serve

500g bunch seedless green grapes1 bulb garlic, cloves separated1/3 cup (55g) whole blanched almonds1 cup (250ml) dry white wineFried potatoes:

800g chat potatoes, quartered1/4 cup (60ml) olive oil2 cloves garlic, peeled, bruised8 thyme sprigs


Preheat oven to 230C. Rinse chicken inside and out then pat dry with paper towels. Combinebutter, paprika, mustard and thyme then season to taste with salt and pepper. Spoon half themixture over chicken breast under skin, then brush remaining mixture all over chicken. Tie legs

together and tuck wings under.

1.

Place chicken on a wire rack in a roasting pan. Snip grapes into bunches of 8-10 grapes and arrangearound chicken, with garlic cloves and almonds. Pour in wine. Roast for 15 minutes then reduce ovenoven to 190C and roast for a further 60 minutes or until juices run clear when thickest part ofchicken thigh is pierced with a skewer. Turn oven off and stand chicken in oven for 10 minutes.

2.

Meanwhile, for potatoes, cook potatoes in a large saucepan of boiling salted water for 12 minutes oruntil slightly undercooked. Drain and stand in a colander until cooled, then toss with oil, garlic andthyme and season to taste. Heat a large, heavy-based frying pan over high heat. Add potato mixtureand cook, turning occasionally but allowing potatoes to brown on all sides, for 10 minutes or untilgolden. Serve chicken and grapes with potatoes and pan juices, scattered with extra thyme.

3.

Method

SourceNotebook: - April 2006 , Page 118

http://www.taste.com.au

A traditional West African dish, jollof rice makes a simple yet satisfying supper. There are as many recipes for this rice dish as there are cooks who makeit, but this tasty version boasts chicken and fried plantains.Ingredients

2 tbsp. (30) mL olive or vegetable oil1 lb. (500 g) skinless, boneless chicken thighs, cut into 1/2 inch (1 cm) pieces2 large onions, chopped2 clove garlic, minced1 or 2 fresh hot peppers, if desired (or hot pepper flakes to taste)4 cups (1 L) mixed diced or chopped vegetables (green beans, carrots, green or red peppers, mushrooms or any combination you like)4 cups (1 L) chicken broth (divided)

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http://www.taste.com.au/http://www.taste.com.au/


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2 cups (500 mL) canned crushed or pureed tomatoes2 cups (500 mL) parboiled or converted rice (like Uncle Ben's -- not instant)1 tsp. (5 mL) salt2 large ripe plantainsvegetable oil for frying1/4 cup (50 mL) chopped fresh parsleyCooking Instructions

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, until lightly browned, about 8 to 10 minutes. Remove from theskillet with a slotted spoon, leaving the oil behind, and transfer to a Dutch oven or large covered saucepan. Set aside.

4.

In the same skillet, cook onions and garlic over medium heat for about 5 minutes, until softened. Add hot peppers (if using) and mixed vegetables andcontinue to cook, stirring, for 5 minutes. Add 1 cup (250 mL) of the chicken broth (reserve the rest) and cook for another 5 minutes, stirring to dissolveany browned bits from the bottom of the pan. Transfer everything to the pot with the chicken. Add the remaining chicken broth and crushed tomatoes

and bring to a boil over medium heat. Stir in the rice and salt, cover the pot with a lid and immediately lower the heat as low as possible. It should bejust barely simmering. Cook, stirring once in a while to prevent sticking, until the rice is tender and all the liquid has been absorbed, about 20 to 25minutes.

5.

Meanwhile, prepare the plantains. Peel the plantains and slice them crosswise on a diagonal to make 1/4-inch (0.5-cm) thick oblong slices. Pour enoughvegetable oil into a medium saucepan, wok or deep fryer to a depth of 1-1/2 to 2 inches (4 to 5 cm). Place over medium heat and heat to 375 degrees F(190 degrees C). Use a deep fry thermometer to make sure. When the oil is hot, begin cooking the plantain slices in batches, 6 to 8 slices at a time, untildeep golden brown, about 4 or 5 minutes. Drain on paper towel, then sprinkle lightly with salt. Repeat until all the plantain slices are fried.

6.

Arrange plantain slices on top of Jollof Rice in a serving platter or bowl. Garnish with fresh parsley.7.

Restaurant-Style Buffalo Chicken Wings

Submitted by: Kelly

Photo by:Allrecipes

"This is the similar to the hot wings recipeserved at a popular restaurant chain. Ifyou have ever had them, you have to lovethem."Original recipe yield: 10 chicken wings.

15 MinutesPrep Time:

15 MinutesCook Time:

2 HoursReady In:

5 (change)Servings:

oil for deep frying1/4 cup butter1/4 cup hot sauce1 dash ground black pepper1 dash garlic powder1/2 cup all-purpose flour1/4 teaspoon paprika1/4 teaspoon cayenne pepper1/4 teaspoon salt10 chicken wings

INGREDIENTS:

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to coverwings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in asmall saucepan over low heat. Stir together and heat until butter is melted and mixture is wellblended. Remove from heat and reserve for serving.

1.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in alarge nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenlycoated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

2.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Removefrom heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

3.

DIRECTIONS:

Editor's Note:

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We have determined the nutritional value of oil for frying based on a retention value of 10% aftercooking. The exact amount may vary depending on cook time and temperature, ingredient density, andthe specific type of oil used.

Better-for-You Burritos

8 honey-wheatfat-free flourtortillas (8"diameter)

1 lb groundturkey

c choppedgreen bellpepper

c choppedscallions

2 c seeded andchopped plumtomatoes

1/3 cshreddedcarrot

c chunky

salsa

2 tsp mildchili powder

8 romainelettuce leaves

cshreddedreduced-fatCheddarcheese

c fat-freesour cream

1. Preheat oven to 200 degrees F. Wrap tortillas in foil and heat in oven.

2. Meanwhile, coat large nonstick skillet with cooking spray. Add turkey, pepper, and scallions. Cook,breaking up meat with wooden spoon, over medium-high heat 8 minutes or until turkey is no longerpink. Drain fat.

3. Add 1 cup of the tomatoes and the carrot, salsa, and chili powder to turkey. Reduce heat to medium-low. Cover and simmer 10 minutes, stirring occasionally. Remove cover and continue to cook until anyliquid is evaporated.

4. Slice off bottom of lettuce leaves so they are about 6" long. Place a leaf onto center of warm tortilla.Press lightly to flatten center. Spoon one-eighth of the turkey mixture over leaf. Sprinkle with some ofthe cheese and remaining tomatoes. Top with dollop of sour cream. Roll up tortilla to cover filling andthen fold in ends. Repeat with remaining tortillas.

Makes 4 Servings (2 burritos per serving)

Per Serving: 430 cal, 40 g pro, 57 g carb, 6 g fat, 0.5 g sat fat, 50 mg chol, 6 g fiber, 850 mg sodium

Prep Time: 25 minutes

Cooking Time: 18 minutes

Mexican Rice II

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3 tablespoons vegetable oil1 cup uncooked long-grain rice1 teaspoon garlic salt1/2 teaspoon ground cumin1/4 cup chopped onion1/2 cup tomato sauce2 cups chicken broth

INGREDIENTS

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice iscooking, sprinkle with salt and cumin.

1.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover andsimmer for 20 to 25 minutes. Fluff with a fork.

2.

DIRECTIONS

SIMPLE RICE AND PEAS RECIPE

INGREDIENTS:Serves: 4-51 medium sized can red kidney beans1 can coconut milk2 cups of rice1 small onion, chopped1 clove garlic, chopped1/4 teaspoon dried thyme1 table spoon oil

1 scotch bonnet pepper (whole, do not chop up)waterDrain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to makefour cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for aminute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tight ly for 30 minutes oruntil rice is cooked. Remove scotch bonnet pepper before serving.This recipes can also be made using other peas.

JAMAICAN RICE AND PEAS

1 1/2 c. cooked red kidney beans, liquid reserved2 cloves garlic, chopped1 1/4 c. unsweetened coconut milk

Water (enough to make 2 1/4 c. combined liquid)1 c. rice2 green onions, crushed1 or 2 sprigs fresh thymeSalt to tasteCoarse black pepper to tasteCook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Addchopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough tomake 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed greenonion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20minutes or until all liquid is absorbed.

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2 Ripe Plantains4oz. Vegetable OilWash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire lengthof the plantain.Slide your first finger along the incision and remove the skin.Place the fruit on a cutting board and cut it into inch pieces at a 45 degree angle. Heat oil on high, and then reduceheat to medium.Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turnthe plantain pieces on their opposite side as soon as the edges turn brown.

Fry plantains for one minute more. Remove from skillet, place on paper towel and allow oil to drain.Serve as snack or side dish with any main entre.Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow theplantains are, the better they are for frying.

Fried Plantains

Ultimate Chicken Fingers (lighter recipe)

2/3 cup Bisquick Heart Smart mix cup grated reduced-fat Parmesan cheese teaspoon salt or garlic salt teaspoon paprika3 boneless skinless chicken breasts cut crosswise into 1/2-inch strips cup fat-free egg product3 tablespoons 40% vegetable oil spread, melted

Heat oven to 450F. Line cookie sheet with foil; spray with cooking spray.1.In 1-gallon resealable food-storage plastic bag, stir together Bisquick mix, cheese, salt and paprika. Dip halfthe chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chickenon cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken.

2.

Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center3.

Directions

High Altitude (3500-6500 ft): No change.

Quick Chicken Chunks

1 Country Corn Flakes cereal, crushed (1/2 cup) cup Original Bisquick mix teaspoon paprika teaspoon salt teaspoon pepper1 pound boneless skinless chicken breast, cut into 1-inch pieces

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1 tablespoon vegetable oil

Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil1.Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken piecesin single layer on microwavable rack in microwavable dish

2.

Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longeror until chicken is no longer pink in center

3.

Directions

Spicy Peanut Chicken

cup chicken broth1 tablespoon cornstarch1 tablespoon sugar2 tablespoons soy sauce1 tablespoon white vinegar teaspoon ground red pepper (cayenne)1 tablespoon vegetable oil1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces1 garlic clove, finely chopped1 teaspoon grated gingerroot1 medium red bell pepper, cut into 3/4-inch pieces1/3 cup dry-roasted peanuts2 medium green onions, sliced (2 tablespoons)

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside1.

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic andgingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1minute

2.

Directions

Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle withonions

Jamaican Jerk Chicken

2 tablespoons vegetable oil8 medium green onions, sliced (1/2 cup)1 small red bell pepper, chopped (1/2 cup)2 garlic cloves, finely chopped1 teaspoon dried thyme leaves1 teaspoon curry powder

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teaspoon salt teaspoon ground cumin teaspoon ground ginger teaspoon freshly ground black pepper teaspoon paprika1/8 teaspoon ground red pepper (cayenne)6 boneless skinless chicken breast halves (1 1/2 pounds)

Directions

Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2

minutes, stirring frequently, until bell pepper is crisp-tender; cool

1.

Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Coverand refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally

2.

Heat coals or gas grill for direct heat3.Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut

4.

Herb Roast Chicken and Vegetables

cup olive or vegetable oil2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves teaspoon salt teaspoon coarsely ground pepper1 lemon

1 whole roasting chicken, 4 pounds6 new potatoes cut in half1 cup baby-cut carrot pound green beans

Directions

Heat oven to 375F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peelto oil mixture. Cut lemon into fourths; place in cavity of chicken

1.

Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breastside up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken sotip is in thickest part of inside thigh muscle and does not touch bone

2.

Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken andvegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180F and juice ofchicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Removelemon and discard

3.

Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings4.

Roasted Garlic Oven-Baked Chicken

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package (7.2-ounce size) Betty Crocker roasted garlic mashed potatoes (1 pouch) teaspoon ground red pepper (cayenne)1 egg cup buttermilk3- to 3 1/2-pound cut-up broiler-fryer chicken1/3 cup butter or margarine, melted

Heat oven to 425F. Spray rectangular pan, 13x9x2 inches, with cooking spray1.In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork orwire whisk until foamy; stir in buttermilk

2.

Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan. Drizzle with butter3.Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown andjuice of chicken is clear when thickest piece is cut to bone (170F for breasts; 180F for thighs and legs).

4.

Directions

Chicken, Vegetable and Rice Medley

1 teaspoon paprika teaspoon salt teaspoon black pepper teaspoon adobo all-purpose seasoning teaspoon ground red pepper (cayenne), if desired2 tablespoons olive or vegetable oil2 tablespoons butter or margarine2 pounds boneless skinless chicken breasts, cut into 1-inch strips2 medium green bell peppers, chopped (2 cups)1 medium onion, chopped (1/2 cup)1 cup sliced fresh mushrooms2 cups Progresso diced tomatoes with Italian herbs (from 28-oz can), undrained

2 packages Betty Crocker Chicken Helper chicken fried rice1 can (14 ounces) chicken broth

In small bowl, mix paprika, salt, black pepper, all-purpose seasoning and red pepper; set aside1.In 12-inch skillet, heat oil and butter over high heat until butter is melted. Stir in chicken and half of thepaprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside

2.

Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remainingpaprika mixture; cook and stir 1 minute. Stir in chicken, uncooked Rice, Seasoning Mix packets and chickenbroth. Heat to boiling; reduce heat to low. Cover and cook 15 to 20 minutes or until rice is tender. Removefrom heat. Let stand 5 minutes

3.

Directions

High Altitude (3500-6500 ft): Add 1/2 cup water with the broth. Cook 18 to 23 minutes or until rice is tender.

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Cajun Chicken (Cooking for 2)

2 boneless skinless chicken breasts (about 1/2 to 2/3 lb) cup Country Corn Flakes cereal cup Bisquick Heart Smart mix1 teaspoon Cajun seasoning cup water1 tablespoon margarine or butter

Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.1.Crush cereal. In shallow dish, stir together cereal, Bisquick mix and Cajun seasoning. Place water in anothershallow dish. Dip chicken into water, then coat with cereal mixture

2.

In 10-inch nonstick skillet, melt margarine over medium heat. Cook chicken in margarine 8 to 10 minutes,turning once, until chicken is no longer pink in center.

3.

Directions

High Altitude (3500-6500 ft): Cook chicken in margarine 10 to 12 minutes.

Cajun Catfish

2 cups vegetable oil1 cup Gold Medal all-purpose flour cup stone-ground cornmeal2 tablespoons Cajun Creole seasoning1 teaspoon onion powder1 teaspoon garlic powder

teaspoon ground red pepper (cayenne)1 egg2 pounds catfish nuggets, skin removedSalt cup lemon juice

In heavy 3-quart saucepan, heat oil over medium-high heat to 375F1.In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper.In another shallow dish, beat egg with fork until foamy

2.

Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixtureto coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or untildeep golden brown. Remove from oil; drain on paper towels

3.

Directions

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High Altitude (3500-6500 ft): Reduce temperature of oil by 3 for every 1,000 feet of elevation and increase fryingtime if necessary.http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=32388

Mostaccioli with Roasted Tomato and Garlic (Cooking for 2)

2 tablespoons olive or vegetable oil4 to 5 medium plum (Roma) tomatoes, cut in half teaspoon sugar1/8 teaspoon saltFreshly ground pepper1 unpeeled bulb garlic1 cup uncooked mostaccioli pasta (3 ounces)2 tablespoons chopped fresh or 1 tablespoon dried basil leaves cup crumbled feta or cubed mozzarella cheese (2 ounces)

Directions

Heat oven to 300F. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomatohalves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugarand pepper

1.

Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookiesheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes havebegun to shrivel; cool slightly

2.

Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash untilsmooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately

Butterflied Grilled Chicken with Mrs. Dash made with Chicken Grilling Blend

Ingredients

1 (3 lb) (1.5Kg )whole chicken3 to 4 Tbsp. (45 0 60mL) Mrs. Dash Original Chicken Grilling Blend1 large red onion6 large peachesolive oil spray

Directions

Preheat grill to medium, about 300F (150C).1.To butterfly chicken, use a kitchen shears or poultry shears, cut along the entire length of backbone of chicken as near aspossible to the center of the chicken.

2.

Turn over, and with the heel of your hand flatten chicken as much as possible3.Sprinkle with Mrs. Dash Original Chicken Grilling Blend.4.Place chicken skin side up on grill and cook for 25 to 30 minutes or until chicken is cooked and juices run clear5.Remove chicken and keep warm6.

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Pit peaches and cut into halves, cut onion into 1/2 inch slices, Spray onion slices and peach halves with a little olive oil.7.Place on grill and cook until tender and onions and peaches have developed grill marks.8.Carve chicken into pieces and arrange on a platter with onion slices and peach halves.9.

Chicken A LOrange made with Extra Spicy Seasoning Blend

1 6 oz (168g) can frozen orange juice concentrate, unsweetened1/2 cup (120mL) water1 Tbsp. (15mL) unsalted margarine4, 4 oz (115g) skinless chicken breast halves, bone-in2 Tbsp. (30mL) Mrs. Dash Extra Spicy Seasoning Blend1 large fresh orange, cut into 1/4" slices (.6cm)1 Tbsp. (15mL) cornstarch

Directions

Mix orange juice concentrate with water and set aside.1.Melt margarine in large non-stick skillet over medium heat, brown chicken breasts on both sides.2.Sprinkle each breast with Mrs. Dash Extra Spicy, top each with one slice of orange. Reduce heat, pour half of orange juicemixture into skillet, cover and cook, simmering for 15 to 20 minutes or until chicken juices run clear. When done, removechicken to serving plate, keep warm, discard orange slices

3.

Whisk cornstarch into remaining juice and stir mixture into skillet, cooking 1 or 2 minutes over low heat until slightly thickened4.To serve, pour sauce over chicken and garnish with remaining orange slices5.

Chicken Enchiladas made with Southwest Chipotle Seasoning Blend

1/2 pound (225g) boneless, skinless chicken breasts, cubed2 Tbsp. (30mL) onion, chopped2 Tbsp. (30mL) green bell pepper, chopped1/4 cup (60mL) light sour cream1/2 cup (120mL) low fat cheddar cheese, shredded, divided1 Tbsp. (15mL) Mrs. Dash Southwest Chipotle Seasoning Blend4 small flour tortillas1/2 cup (120mL) salsa, divided

Directions

Cook chicken in a skillet sprayed with no-stick spray over medium- high heat for about 5 minutes. Add onion and greenpepper and cook and stir for 2 minutes or until crisp tender. Remove from heat

1.

Add sour cream, two-thirds of the cheddar cheese, Mrs. Dash Chipotle Seasoning Blend, and half of the salsa2.Spoon even amounts of the mixture into the tortillas and roll. Place in a baking dish sprayed with no-stick cooking spray.Cover with remaining salsa and cheddar cheese. Bake uncovered in preheated 350F oven for 15 minutes

3.

CAJUN BOURBON CHICKEN

1 cup bourbon1 cup soy sauce

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1/2 cup brown sugar1 tsp paprikapinch hot red pepper flakes1 tablespoon molasses3 cloves garlic, smashed2 tablespoons freshly grated ginger1 1/2 teaspoons each onion and garlic powder6 each chicken thighs and drumstickssalt and pepper, to tasteCombine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2

cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for bastingthe chicken during the grilling). Keep refrigerated.Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hoursin refrigerator, turning occasionally.Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Gril lover medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking overlow heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork).Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.Season with salt and pepper, to taste

BOURBON CHICKEN

1 tbsp. each olive or vegetable oil & butter2 1/2 lbs. chicken parts, skinned1 tsp. salt1/2 c. bourbon, divided1/4 c. chopped shallots2 to 3 tbsp. chopped fresh parsley1 tsp. thyme leaves1/2 c. half & halfIn 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chickenpieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a longmatch, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots,parsley and thyme.Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juicesrun clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.

Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickensslightly; pour over chicken and serve immediately.

Bourbon Chicken Recipe

Ingredients:2 pounds boneless chicken breast

***Glaze***1 cup Jim Beam Bourbon whiskey1/2 cup Dark brown sugar1 cup Ketchup

1/2 teaspoon Hickory Liquid Smoke2 teaspoons Worcestershire sauce1/4 cup White vinegar1 tablespoon Fresh lemon juice4 Cloves garlic, minced1/2 teaspoon Dry mustardSalt and pepper to taste

Directions:Combine Bourbon, sugar, ketchup, liquid smoke, sauce, lemon juice, garlic, salt and pepper and brushchicken with thin coating of glaze and place on grill. Continue to baste while turning chicken.This recipe for Bourbon Chicken serves/makes 2

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Golden Corral Bourbon Chicken Recipe

Ingredients:1 pound chicken leg or thigh meat, cut into bite-size chunks4 ounces soy sauce1/2 cup brown sugar1/2 teaspoon garlic powder1 teaspoon powdered ginger2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey2 tablespoons white wine

Directions:Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirringoften) for several hours (best overnight). Bake chicken at 350 degrees for 1 hour in a single layer,basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan.Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.This recipe for Golden Corral Bourbon Chicken serves/makes 4
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