Bourbon Chicken

By LinMarie LinMarie's Note: I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.

Jerked pork chops with potato salad

Recipe by Alison Adams

Ingredients

1 teaspoon ground allspice
1 teaspoon dried chilli powder
2 teaspoons dried thyme
3 oranges, juiced
1 teaspoon ground cumin
4 (200g each) pork loin chops
600g sebago potatoes, peeled, quartered
2 tablespoons olive oil
1 tablespoon apple cider vinegar
olive oil cooking spray
1/2 cup sour cream
1 red onion, halved, thinly sliced
1/3 cup fresh coriander sprigs rocket leaves, to serve

Method

Step 1

Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.

Step 2

Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes or until tender. Drain. Toss with oil and vinegar. Season with salt and pepper. Allow to cool slightly.

Step 3

Lightly spray a barbecue plate or chargrill with olive oil spray. Heat over mediumhigh heat. Remove pork from marinade. Pat with paper towel to remove excess marinade. Cook pork for 5 minutes each side or until cooked to your liking.

Step 4

Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion and coriander through potato mixture. Serve pork with potato salad and rocket leaves.

source:www.taste.com.au

To Die for Crock Pot Roast

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called http://www.worldfoodrecipes123.blogspot.com. It's all the rage there, so I thought I'd try it.

Ingredients:



Servings:
8
Units: US | Metric
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Oven-Fried Chicken Chimichangas

Ingredients:

2/3 cup picante sauce or 2/3 cup your favorite salsa
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions:

1
Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3
Fold opposite sides over filling.
4
Roll up from bottom and place seam-side down on a baking sheet.
5
Brush with melted margarine.
6
Bake at 400°F for 25 minutes or until golden.
7
Garnish with additional cheese and green onion and serve salsa on the side.

Cheese Buns

Ingredients:
12 hot dog buns
1 lb. cheddar cheese, grated
1 stick of butter
Method:
In large bowl combine butter and grated cheese. Open buns and spread mixture inside. Place on large cookie sheet and broil for 3?5 minutes. Remove from oven and slice bun into 6 pieces and serve.

Mushrooms With Garlic

Ingredients:
two dozen large
mushrooms, stems
carefully removed
50-100 g butter
25-50 g crushed garlic (3-
6 garlic cloves)
Method:
Fry the mushrooms in a small quantity of butter at high heat. It is important the mushrooms do not release water, which will happen if the heat is too low. The mushrooms are ready when they have acquired a golden brown hue. Mix remaining butter with the crushed garlic. Place the mushrooms, one by one and upside down on snail porcelain ramequins, and add a small spoonful of the garlic butter on top of each mushroom. Place the snail ramequins in a preheated oven at 200-225 oC and fry for 5-10 minutes.

Bacon and Eggs Crescent Sandwich

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

Grilled Turkey With Garlic Sauce

1/3 cup minced parsley
5 garlic cloves, minced
1/3 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cumin
1 dash cayenne pepper
1 1/2 lbs turkey breast slices, pounded 1/4″ thick
1 Tbs olive oil, for brushing turkey
Method:
In a blender, blend all sauce ingredients together.
Grill or broil the turkey breasts 6 inches from the heat source, brushing with olive oil to keep moist. Grill on each side about 4 minutes.
Top each slice with some of the sauce (about 2 to 3 tablespoons per slice).

Lobster Tartar Sauce

Ingredients:
1/3 cup Miracle Whip Salad Dressing
2/3 cup Sour cream
1/4 cup Confectioner’s Sugar
3 Tablespoons sweet white onion, chopped fine
2 Tablespoons sweet pickle relish from jar
with the relish juice
3 Teaspoons carrot, chopped fine
1/4 Teaspoon salt
Method:
Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.

Planet Hollywood Capn Crunch Chicken

Ingredients:
Chicken Crunch:
2 c. Cap’n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 T. granulated onion
Vegetable oil for deep frying
3 T. granulated garlic
Creole mustard sauce, recipe follows
1 T. pepper
Method:
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.

Frijoles Borrachos

Ingredients:
Kidney Beans 1 ¼ cup
Salad oil 1 tbsp.
Bacon(diced) ¼ cup
Onion(chopped) 1 no.
Garlic(minced) 2 nos.
Jalapeno(seeded and
chopped)
1 no.
Beer 350 ml.
Chicken stock or water 1 cup
Tomato sauce ¾ cup
Oregano dried leaves 2 tsp.
Cumin powder 1 tsp.
Salt to taste

Method:
Rinse beans and place in a large bowl. Cover with cold water and soak at room temperature for 12 hours. Heat oil in a pan and add bacon and cook until lightly brown. Add chiles, garlic and onion and continue to cook, stirring for 5 minutes. Add soaked beans, beer, chicken stock, tomatoe sauce, oregano and cumin and bring to boil. Reduce heat, partially cover the pan and simmer, stirring often until beans are tender and most of the liquid is obsorbed. Serve hot.
NOTE: Jalapeno can be substituted for other small hot red chillies.

Chicken Barbecue Cups

3/4 pound of ground Chicken
1/2 cup of barbecue sauce
1 tablespoon of minced onion
3/4 cup of shredded cheddar cheese
2 tablespoons of brown sugar
1 can (10) biscuits (Use “Hungry Jack” if available)

In a large skillet brown the ground Chicken and drain. Add the barbecue sauce, onion and brown sugar. Set aside. Heat the oven to 400 degrees. Separate the biscuits and place in an ungreased muffin pan. Press the dough up the sides of the muffin cups to the edge to form a cup. Spoon the ground Chicken mixture into each biscuit cup, sprinkle with the cheddar cheese and bake for 15 -20 minutes.

Chicken Wings with Barbecue Sauce

Ingredients:
2 Large cloves garlic minced
1 cup chili sauce or ketchup
1/4 cup vegetable oil
1/3 cup cider vinegar
1/4 cup onion chopped
1-1/2 Tbs Worcestershire Sauce
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp dried thyme
4 Each chicken wings about 3-3/4 pounds

Method:
In small saucepan, combine all ingredients, except chicken. Simmer, uncovered, over low heat for 15 to 20 minutes. Arrange chicken wings in foil-lined roasting pan. Pour barbecue sauce over chicken; cover and marinate for 2 hours in refrigerator. Turn wings occasionally in sauce. Remove from refrigerator. To Grill: Spray grill with vegetable oil. Grill wings until browned, about 7 minutes on each side; turn and baste frequently; continue to cook about 1 hour until cooked throughout and tender. To Bake: Bake loosely covered at 325 degrees F. for 1-1/2 hours. Baste frequently. Uncover; continue roasting for 30 minutes or until chicken is lightly browned, tender and cooked through.

Barbecue Cocktail Chicken Balls

Ingredients:
2 lb. ground chicken
1 onion, finely chopped
1/2 cup milk
1/2 bread crumbs
2 eggs
1/2 tsp. salt
1 cup barbecue sauce
1/2 cup water
1/2 cup apricot jam
Method:
Combine chicken, onion, milk, bread crumbs, eggs and salt. Mix well and make into small balls. Bake in oven for 45 minutes.
In large sauce pan add in barbecue sauce, water and jam.
Add in chickenballs and let simmer on low for 10 minutes. Serve with toothpicks.

Chicken Cabbage Rolls

1 pound of ground chicken
1/3 cup of uncooked rice
1 egg, beaten
1 1/2 teaspoons of salt
1/8 teaspoon of black pepper
6 large cabbage leaves
1 medium thinly sliced onion
2 tablespoons of butter or margarine, melted

For the sauce:
1 – 10 3/4 ounce can of tomato soup, undiluted
1 1/4 cups of water
1/2 cup of chopped celery
1 teaspoon of fresh parsley, minced
3 tablespoons of lemon juice
1 teaspoon of sugar
1 teaspoon of salt
1/8 teaspoon of black pepper
Mix the ground chicken, rice, egg, 1 -1/2 teaspoons salt, and 1/8 teaspoon of black pepper together in a bowl and mix well.
Cook the cabbage leaves in boiling water for 5 to 8 minutes or just until tender.
Remove the cabbage leaves from the water and drain.
Place equal portions of the meat mixture in the center of each cabbage leaf and fold the ends over, and fasten with wooden toothpick.
Saute the onion in butter in a large skillet until tender but not brown.
Add the tomato soup and the remaining ingredients, stirring well. Simmer for 10 minutes.
Place the cabbage rolls in the tomato mixture, cover and simmer for 1 -1/2 to 2 hours.

Country Chicken Balls

3 slices of white bread
1/2 cup of milk
1 pound of ground chicken
2 cups of cooked rice
1 teaspoon of salt
1/4 teaspoon of ground thyme
1/4 teaspoon of garlic salt
Corn flake crumbs
Vegetable oil
1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
1 1/4 cups of buttermilk

Soak the bread in 1/2 cup of milk until soft.
Add the ground chicken, rice, and the seasonings and shape into 12–1 1/2” meatballs.
Coat each meatball with the corn flake crumbs and brown well in hot vegetable oil.
Place the browned meatballs in a shallow baking dish and pour the mush-room soup and buttermilk over them.
Bake uncovered for 30 minutes at 350 degrees.

Rice Omelette

3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs

In a bowl, with a fork blend the rice, cheese and pepperoni. Beat the eggs in a separate bowl just long enough to mix the whites and yolks; then season lightly with salt and pepper. In a large frying pan or omelet pan, over medium high heat, melt the butter, being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings

Eggplant with Tahini

Ingredients:
3 large eggplants
2-4 cloves garlic, or to taste
Salt
1/2 c tahini or less, depending on size of eggplants
juice of 3 lemons, or more to taste
1/2 t ground cumin (optional)
2 T finely chopped parsley
Method:
A few black olives or 1 tomato, thinly sliced, to garnish Cook the eggplants over charcoal or under a gas or electric broiler (sear until skins are black and start to blister with the flesh soft and juicy, rub skins off under cold water taking care to remove any charred particles, then gently squeeze out as much of the bitter juice as possible). Crush the garlic cloves with salt. Mash the eggplants with a potato masher or fork, then add the crushed garlic and a little more salt, and pound to a smooth, creamy puree. Alternatively, use an electric blender to make the puree. Add the tahini and lemon juice alternatively, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic, or tahini if you think it is
necessary, and if you like, a little cumin. Pour the cream into a bowl or a few smaller serving dishes.
Garnish with finely chopped parsley and black olives, or with a few tomato slices. Serve as an appetizer with Arab or other bread, as a salad, or as a party dip.

Grilled El Pollo Loco Chicken

Ingredients:
1 c White wine vinegar
1 c Olive oil
1/2 c White wine
1 tbl. Oregano
1 teas. Thyme
3 tbls Salt
10 Garlic cloves; minced
1 1/2 teas. Tabasco sauce
two whole chicken

Method:
Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done.