Ingredients
350g (12oz) minced beef
1 crumbled beef stock cube
1 tbsp onion (finely chopped)
1 thick slice of white bread (remove the crust)
1 free range egg
1 tsp mixed herbssalt & pepper
Method
Firstly heat your oven to gas mark 4/180/350F. Place the slice of thick bread into a small bowl, cover with enough water to soak the bread. Leave for around 5 mins, then remove bread and squeeze it to get rid of the water. Next mix bread with remaining ingredients in a bowl. Shape the mixture into a loaf shape then put on a baking tray. Place meat loaf into the oven and cook for between 35-45 minutes or until the juices run clear when you pierce it with a skewer/knife. Delicious served with mashed potatoes, veg and gravy.
5/24/09
Beef and Tomato Stroganoff Recipe
Ingredients
700g rump or fillet steak (cut into short thin strips)
1 onion (chopped)
2 tbsp plain flour
25g butter1tbsp vegetable oil
180g sliced button mushrooms
1 sp paprika
225g can chopped tomatoes
200ml soured creamsalt
Method
Coat strips of steak with flour in a bowl. Heat butter and oil in a frying pan, add steak and onions and fry for approx 6-7 mins, until the meat is browned both sides. Next add mushroom and fry for 4 mins. Add paprika and salt, fry for 1 further min. Add chopped tomatoes and cook for 4-5 mins. Lower heat, add soured cream and heat through. Serve hot. Remember not to overheat once soured cream has been added. Delicious.
700g rump or fillet steak (cut into short thin strips)
1 onion (chopped)
2 tbsp plain flour
25g butter1tbsp vegetable oil
180g sliced button mushrooms
1 sp paprika
225g can chopped tomatoes
200ml soured creamsalt
Method
Coat strips of steak with flour in a bowl. Heat butter and oil in a frying pan, add steak and onions and fry for approx 6-7 mins, until the meat is browned both sides. Next add mushroom and fry for 4 mins. Add paprika and salt, fry for 1 further min. Add chopped tomatoes and cook for 4-5 mins. Lower heat, add soured cream and heat through. Serve hot. Remember not to overheat once soured cream has been added. Delicious.
Beef in Oyster Sauce Recipe
Ingredients
675g sirloin steak (cut into thin strips)
3 spring onions (chopped finely)
50g sliced button mushrooms
1 clove crushed garlic
3 tbsp vegetable oil3 tbsp light soy sauce
5 tsp cornflour mixed with
2tbsp water
2 tsp sherry (optional)
3 tbsp oyster sauce
2 tsp brown sugar
Method
Add steak, onions, garlic and mushrooms to a bowl. Then add cornflour, soy sauce, sherry and stir well. Heat just half of the oil in a wok or frying pan and stir fry half of the meat mixture for approx 10 mins or until browned. Empty pan and repeat same process with remaining meat. Return all meat to pan and add the oyster sauce and sugar. Fry for 3 mins until heated through. Serve with rice or noodles.
675g sirloin steak (cut into thin strips)
3 spring onions (chopped finely)
50g sliced button mushrooms
1 clove crushed garlic
3 tbsp vegetable oil3 tbsp light soy sauce
5 tsp cornflour mixed with
2tbsp water
2 tsp sherry (optional)
3 tbsp oyster sauce
2 tsp brown sugar
Method
Add steak, onions, garlic and mushrooms to a bowl. Then add cornflour, soy sauce, sherry and stir well. Heat just half of the oil in a wok or frying pan and stir fry half of the meat mixture for approx 10 mins or until browned. Empty pan and repeat same process with remaining meat. Return all meat to pan and add the oyster sauce and sugar. Fry for 3 mins until heated through. Serve with rice or noodles.
Beef and Broccoli Stir Fry Recipe
Ingredients
350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauceEgg noodles or rice to serve
Method
Boil water in a large pan, add broccoli and simmer for 3 mins, then drain. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 mins. Push steak to the side of the pan/wok add spring onions, garlic, broccoli and stir fry for 2 mins. Turn heat down add the soy and oyster sauce and stir fry for 2 mins, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.
350g sirloin or rump steak (cut into short strips)
400g fresh broccoli
4 spring onions (finely sliced)
2 cloves of garlic (chopped finely)
2tbsp sunflower oil
3tbsp light soy sauce
3tbsp oyster sauceEgg noodles or rice to serve
Method
Boil water in a large pan, add broccoli and simmer for 3 mins, then drain. Heat oil in a large frying pan or wok. Add steak and stir fry on a high heat for approx 3 mins. Push steak to the side of the pan/wok add spring onions, garlic, broccoli and stir fry for 2 mins. Turn heat down add the soy and oyster sauce and stir fry for 2 mins, ensure the steak is well coated. Serve with either egg noodles or rice. Quick yet tasty.
Korean BBQ Short Ribs
Kalbi (or Galbi), one of Korea's most famous grilled dishes, is my family's all-time favorite. And the fact that I can always find Korean-style beef ribs at local supermarkets - like Sam's club, Goodrich's - or at Asian grocery stores, makes it easy for me to cook this delicious dish often.
However, if there is none of those stores nearby that you can find, you can still get the Korean-style beef ribs. You just need to ask your butcher to cut the ribs as the "flanken cut", which is 1/4 inch thick. Now that, you can have the main ingredient -- the proper cut of the ribs, there is one more important ingredient that you need, to make the perfect Kalbi, authentic way.
I've learned from my Korean friends of the secret ingredient that makes the ribs come out sweet and tender. They use Asian pears! These round, yellow-skin pears are also called Korean pears, and Apple pears. The crushed Asian pears - with the juice - in the marinade not only make the meat sweet, but also tenderize it.
You will need:
3 lbs lean beef short ribs with the bones
1/2 cup soy sauce
1/4 cup rice cooking wine, or sake
2 Tbsp honey or sugar
4-5 cloves garlic, minced
1 tsp minced ginger
1 Tbsp sesame oil
1 tsp grounded black pepper
1/2 onion, minced
1 Asian pear, peeled and grated
However, if there is none of those stores nearby that you can find, you can still get the Korean-style beef ribs. You just need to ask your butcher to cut the ribs as the "flanken cut", which is 1/4 inch thick. Now that, you can have the main ingredient -- the proper cut of the ribs, there is one more important ingredient that you need, to make the perfect Kalbi, authentic way.
I've learned from my Korean friends of the secret ingredient that makes the ribs come out sweet and tender. They use Asian pears! These round, yellow-skin pears are also called Korean pears, and Apple pears. The crushed Asian pears - with the juice - in the marinade not only make the meat sweet, but also tenderize it.
You will need:
3 lbs lean beef short ribs with the bones
1/2 cup soy sauce
1/4 cup rice cooking wine, or sake
2 Tbsp honey or sugar
4-5 cloves garlic, minced
1 tsp minced ginger
1 Tbsp sesame oil
1 tsp grounded black pepper
1/2 onion, minced
1 Asian pear, peeled and grated
Directions:
Soak the ribs in water for 2-3 hours to get rid of the blood. Change water from time to time. Then, rinse and drain.
Mix all the ingredients, except the ribs, to make the marinade.
Put the ribs and the marinade in a gallon-size Zip lock bag. Make sure all the ribs are covered with the marinade.
Marinade in the refrigerator for at least an hour. I usually leave it overnight.
To cook the ribs, grill on med-high heat for about 2-3 minutes on each side. (You can also pan-grill them, as well as broil them in the oven.)
I hope you enjoy this Kalbi as much as we do!
Blushing Tuna Tomatoes Recipe
Ingredients
198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsleysalt and pepper
Method
Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.
198g (7oz) can of tuna in oil, drained
8 fresh ripe tomatoes
5 tbsp low-fat mayonnaise
3 drops Tabasco sauce
1 tbsp stuffed olives, chopped
2 tsp lemon juice
8 small sprigs fresh parsleysalt and pepper
Method
Slice the tops off all tomatoes (keep the tops to one side). Scoop out the seeds from the tomatoes and discard. Season inside the tomatoes with the salt and pepper. In a bowl mix together the mayonnaise, stuffed olives, tuna, lemon juice and Tabasco sauce, mix well. Next divide tuna mixture between each of the tomatoes cases and fill each one well. Place the lids back on the tomatoes, press down gently to hold together. Garnish each tomato with parsley on the top. These are great served with any salad or can be eaten just by themselves. Fast and simple.
Sweet Honey Chicken Recipe
Ingredients
1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honeyolive oil
4 sprigs fresh rosemarysalt and pepper
Method
Preheat oven to 200C. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10mins, turning). Next remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear.
1 free range chicken (quartered)
3 tbsp lemon juice
4 tbsp clear honeyolive oil
4 sprigs fresh rosemarysalt and pepper
Method
Preheat oven to 200C. Heat enough olive oil in a frying pan to fry the chicken pieces until golden (fry for around 10mins, turning). Next remove the chicken quarters and transfer them to a casserole type dish, leaving the juices behind. In the frying pan add the lemon juice, honey and rosemary and simmer for approx 4 minutes. Pour the simmered juice over the chicken quarters, season with salt and pepper, place lid on casserole dish and cook in the oven for 25-30 minutes or until juices run clear.
HOT WINGS
3 tbsp. onion powder
3 1/2 to 4 tbsp. Crazy black powder
5 tbsp. Cajun seasoning
4 tbsp. garlic powder
2 lbs. chicken wings
1 (12 oz.) bottle of Gallo White wine
1 (16 oz.) bottle of Red Hot sauce
1 (16 oz.) barbeque sauce (I use Kraft)
2 lg. (fresh) Jalapeno peppers (chopped)
1. Dust chicken in mixture of spices.
2. Mix 1/2 of each wine, hot sauce and BBQ sauce and Jalapeno peppers.
3. Combine chicken and sauce mixture, stir well. Put in a 9 x 12 baking pan. Cover and place in refrigerator overnight.
4. In morning, combine the rest of wine, hot sauce and BBQ sauce, spread over chicken and bake at 350 degrees for 1 1/2 to 2 hours.
3 1/2 to 4 tbsp. Crazy black powder
5 tbsp. Cajun seasoning
4 tbsp. garlic powder
2 lbs. chicken wings
1 (12 oz.) bottle of Gallo White wine
1 (16 oz.) bottle of Red Hot sauce
1 (16 oz.) barbeque sauce (I use Kraft)
2 lg. (fresh) Jalapeno peppers (chopped)
1. Dust chicken in mixture of spices.
2. Mix 1/2 of each wine, hot sauce and BBQ sauce and Jalapeno peppers.
3. Combine chicken and sauce mixture, stir well. Put in a 9 x 12 baking pan. Cover and place in refrigerator overnight.
4. In morning, combine the rest of wine, hot sauce and BBQ sauce, spread over chicken and bake at 350 degrees for 1 1/2 to 2 hours.
SOUTHERN BARBEQUED CHICKEN
1 tbsp. lemon juice
3 tbsp. butter
2 tbsp. vinegar
3 tbsp. catsup
1 tbsp. Worcestershire
1 tbsp. chili powder
2 tbsp. water
1 garlic button
Dash of red pepper
Heat all together. Pour over chicken pieces placed in a baking dish. (May substitute 2-3 pounds of ribs for chicken.) Place pan in a paper bag. Fold end of bag over; secure with paper clips. Bake at 350 for 1 1/2 hours.
3 tbsp. butter
2 tbsp. vinegar
3 tbsp. catsup
1 tbsp. Worcestershire
1 tbsp. chili powder
2 tbsp. water
1 garlic button
Dash of red pepper
Heat all together. Pour over chicken pieces placed in a baking dish. (May substitute 2-3 pounds of ribs for chicken.) Place pan in a paper bag. Fold end of bag over; secure with paper clips. Bake at 350 for 1 1/2 hours.
5/21/09
BARBEQUE CHICKEN WINGS
1 (8 oz.) bottle Russian dressing
1 (8 oz.) jar apricot preserves
1 env. Lipton onion soup
Wash and pat dry the chicken wings (with tips removed). Place in casserole or baking dish. Mix the dressing, preserves and onion soup and pour over chicken. Bake for 1 hour (or until done) in oven at 370 degrees. Do not cover while baking.
1 (8 oz.) jar apricot preserves
1 env. Lipton onion soup
Wash and pat dry the chicken wings (with tips removed). Place in casserole or baking dish. Mix the dressing, preserves and onion soup and pour over chicken. Bake for 1 hour (or until done) in oven at 370 degrees. Do not cover while baking.
BARBEQUE CHICKEN FOR OVEN OR GRILL
6 lbs. chicken pieces
1/4 c. water
1/4 c. vinegar
3 tbsp. vegetable oil
1/2 c. chili sauce or ketchup
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tbsp. chopped onion
1/4 c. honey
Combine all ingredients except chicken in saucepan and simmer for 5 to 10 minutes.
For oven: Place chicken in baking dish, pour half the sauce over the chicken and bake, uncovered, for about 1 hour at 350 degrees. Baste with remaining sauce very 15 minutes during cooking.
For grill: Baste chicken with sauce and turn on grill every 10 minutes
1/4 c. water
1/4 c. vinegar
3 tbsp. vegetable oil
1/2 c. chili sauce or ketchup
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tbsp. chopped onion
1/4 c. honey
Combine all ingredients except chicken in saucepan and simmer for 5 to 10 minutes.
For oven: Place chicken in baking dish, pour half the sauce over the chicken and bake, uncovered, for about 1 hour at 350 degrees. Baste with remaining sauce very 15 minutes during cooking.
For grill: Baste chicken with sauce and turn on grill every 10 minutes
WESTERN STYLE CHICKEN BARBEQUE
6 (approximately 2 1/2 lbs. each) cut up frying chickens
3/4 lb. butter6 c. onions, sliced
2/3 c. vinegar
2/3 c. Worcestershire sauce
1/2 tsp. red pepper
2 tsp. black pepper
4 tsp. chili powder
4 1/2 c. ketchup
4 1/2 c. water
3 c. green pepper, chopped
Wash chicken pieces and dry. Melt 3/4 of a stick of butter in each of four baking pans in a hot oven, 400 degrees. Remove pans from oven. Place chicken in pans, turning to coat with butter. Arrange skin side down in a single layer. Bake at 400 degrees for 30 minutes.
Combine onions and remaining ingredients in a large skillet or kettle and simmer 30 to 40 minutes. Turn chicken. Pour barbeque sauce over chicken. Bake another 25 to 30 minutes. Chicken may be served hot or cold.
3/4 lb. butter6 c. onions, sliced
2/3 c. vinegar
2/3 c. Worcestershire sauce
1/2 tsp. red pepper
2 tsp. black pepper
4 tsp. chili powder
4 1/2 c. ketchup
4 1/2 c. water
3 c. green pepper, chopped
Wash chicken pieces and dry. Melt 3/4 of a stick of butter in each of four baking pans in a hot oven, 400 degrees. Remove pans from oven. Place chicken in pans, turning to coat with butter. Arrange skin side down in a single layer. Bake at 400 degrees for 30 minutes.
Combine onions and remaining ingredients in a large skillet or kettle and simmer 30 to 40 minutes. Turn chicken. Pour barbeque sauce over chicken. Bake another 25 to 30 minutes. Chicken may be served hot or cold.
5/17/09
Classic Curry Chicken (with Potatoes)
This curry chicken recipe is my family's favorite. It's a classic yellow curry made with chunks of chicken and potatoes, and tastes like one of those wonderful curry dishes you can find in the marketplaces and streets of Bangkok. The use of curry powder helps the dish come together quickly and easily. If you can, look for a good Madras curry powder at your local Asian or Indian food store - a Madras blend works well with Thai flavors, and will give you far better results than your average supermarket curry powderPrep Time: 20 minutes
Cook Time: 1 hour, 00 minutes
Ingredients:
1 lb chicken breast or thigh, chopped into small chunks (or chicken pieces)
2-3 potatoes, chopped into chunks (see photo)
1/4 cup fresh coriander for garnish
3 Tbsp. Madras curry powder*
1 tsp. paprika
1 bay leaf
1 cinnamon stick OR 1 tsp. cinnamon
1/2 to 1 tsp. cayenne pepper (adjust according to desired spiciness)
2 shallots OR 1/2 cup purple onion, diced
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1/2 cup chicken stock or broth
1 Tbsp. ketchup; OR 1 Tbsp. tomato paste + 1/2 tsp. sugar
1 can coconut milk
4 Tbsp. fish sauce
1 tsp. sugar
juice of 1/2 lemon
oil for stir-frying
Optional: 2 whole kaffir lime leaves (available at Asian food stores)
Preparation:
Preheat oven to 350 degrees.
Place a wok or large frying pan over medium-high heat. Add the curry powder, paprika, bay leaf, cinnamon, and cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
Add remaining stock plus the ketchup (or tomato paste + sugar), stirring well to combine.
Now add the coconut milk, fish sauce, sugar, and lime leaves (if using). The lemon juice will be added later.
Transfer to a large covered casserole dish and bake for 1 hour at 350 degrees.
Remove from oven. Add the lemon juice and give the curry a good stir.
Taste-test for saltiness and flavor, adding more fish sauce as needed until desired flavor is achieved (I usually add 1-2 more Tbsp., but I prefer mine a little salty). Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
Sprinkle over the fresh coriander, serve with plenty of jasmine-scented rice, and ENJOY!
*As mentioned in the introduction, try to use a good Madras curry powder for this recipe. Madras spices work well with Thai flavors, and will give you far better results than your average supermarket curry powder.
5/16/09
Quick Crispy Chicken Goujons Recipe
Ingredients
4 boneless chicken breasts (cut into thin strips)
2 pks ready salted crisps
4 tsp french mustard
Ground black pepper
Method
To make these quick crispy chicken goujons simply preheat your oven to 200C / 400F / Gas 6. Spread the mustard over all chicken strips. In a bowl crush the crisps, add some ground black pepper, coat the chicken with the crisp and pepper mixture. Place the chicken on a baking tray and place in in the centre of your oven for 20-30 minutes (until the chicken is cooked and golden), turn chicken strips over after 15 minutes. Simple and quick, perfect for parties too.
4 boneless chicken breasts (cut into thin strips)
2 pks ready salted crisps
4 tsp french mustard
Ground black pepper
Method
To make these quick crispy chicken goujons simply preheat your oven to 200C / 400F / Gas 6. Spread the mustard over all chicken strips. In a bowl crush the crisps, add some ground black pepper, coat the chicken with the crisp and pepper mixture. Place the chicken on a baking tray and place in in the centre of your oven for 20-30 minutes (until the chicken is cooked and golden), turn chicken strips over after 15 minutes. Simple and quick, perfect for parties too.
Chicken Tandoori Recipe
Ingredients
4 large chicken legs
2 tbsp tandoori mix
1 tbsp lemon juice
2 tbsp olive oil
200ml (7fl oz) low fat natural yoghurt
1 red pepper (seeded & cubed)
100gms (4oz) French beans
225gms (8oz) long grain rice
25gms (1oz) low fat butter
Method
Firstly mix together the lemon, tandoori mix, oil and yoghurt. Make slits in each leg, coat with the marinade, cover and chill for 2 hrs.Preheat oven to gas mark 6 / 200C / 400F. Put chicken in a shallow baking tin and cook for 30-40 mins or until the juices run clear. Boil rice for 10-15mins add pepper and cook for a further 5 mins. Cook beans until tender, melt butter in a frying pan and saute beans for 3 mins. Servethe chicken with beans on a bed of rice. Enjoy.
4 large chicken legs
2 tbsp tandoori mix
1 tbsp lemon juice
2 tbsp olive oil
200ml (7fl oz) low fat natural yoghurt
1 red pepper (seeded & cubed)
100gms (4oz) French beans
225gms (8oz) long grain rice
25gms (1oz) low fat butter
Method
Firstly mix together the lemon, tandoori mix, oil and yoghurt. Make slits in each leg, coat with the marinade, cover and chill for 2 hrs.Preheat oven to gas mark 6 / 200C / 400F. Put chicken in a shallow baking tin and cook for 30-40 mins or until the juices run clear. Boil rice for 10-15mins add pepper and cook for a further 5 mins. Cook beans until tender, melt butter in a frying pan and saute beans for 3 mins. Servethe chicken with beans on a bed of rice. Enjoy.
5/15/09
Hot Chicken Pasta Recipe
Ingredients
3 large chicken breasts (cut into small bite size pieces)
400g pasta bows
1 tbsp olive oil
Juice of 1 large orange
350g fresh broccoli (cut into florets)
2 crushed garlic cloves
30g toasted flaked almonds
2 tbsp whole grain mustard
Method
Cook the pasta bows according to the instructions on the packet. Approximately 4 minutes before the pasta is cooked place in the broccoli florets in with the pasta and continue to cook until pasta is done. In a large frying pan heat the olive oil, add the chicken and crushed garlic, stirring occasionally until the chicken pieces are golden and cooked (usually around 10 mins). In a small bowl, combine the mustard with the juice of the orange then pour it over the chicken pieces whilst they are cooking in their final 3 minutes. Drain the pasta and broccoli, toss the pasta and broccoli with the chicken pieces, add the toasted almonds, serve immediately. Season to taste.
3 large chicken breasts (cut into small bite size pieces)
400g pasta bows
1 tbsp olive oil
Juice of 1 large orange
350g fresh broccoli (cut into florets)
2 crushed garlic cloves
30g toasted flaked almonds
2 tbsp whole grain mustard
Method
Cook the pasta bows according to the instructions on the packet. Approximately 4 minutes before the pasta is cooked place in the broccoli florets in with the pasta and continue to cook until pasta is done. In a large frying pan heat the olive oil, add the chicken and crushed garlic, stirring occasionally until the chicken pieces are golden and cooked (usually around 10 mins). In a small bowl, combine the mustard with the juice of the orange then pour it over the chicken pieces whilst they are cooking in their final 3 minutes. Drain the pasta and broccoli, toss the pasta and broccoli with the chicken pieces, add the toasted almonds, serve immediately. Season to taste.
HONEY BARBEQUE CHICKEN
4 whole chicken breasts, boneless, skinless
seasoned salt
garlic salt
pepper
2 tablespoons Worcestershire Sauce
1/2 bottle bbq
honey 1/2 cup
1/2 cup vegetable oil
1/2 cup flour
Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings). Place the chicken in a in large bowl and coat with Worcestershire.
Sprinkle with seasoned salt, garlic salt and pepper. Put oil into frying pan and heat to med/high to fry chicken.
In a bowl, coat pieces of chicken with flour. Fry chicken in a skillet with oil on medium/high heat until golden brown.
Mix BBQ sauce and honey in a small bowl.
Place chicken on a cookie sheet or oven pan. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min.
Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes.
Substitutions can be used for most ingredients. The important part is to fry, then bake with the BBQ sauce
seasoned salt
garlic salt
pepper
2 tablespoons Worcestershire Sauce
1/2 bottle bbq
honey 1/2 cup
1/2 cup vegetable oil
1/2 cup flour
Slice chicken into 1/2 inch strips (can use any size or type to suit your needs, works well with wings). Place the chicken in a in large bowl and coat with Worcestershire.
Sprinkle with seasoned salt, garlic salt and pepper. Put oil into frying pan and heat to med/high to fry chicken.
In a bowl, coat pieces of chicken with flour. Fry chicken in a skillet with oil on medium/high heat until golden brown.
Mix BBQ sauce and honey in a small bowl.
Place chicken on a cookie sheet or oven pan. Brush or drizzle BBQ mix over chicken and bake at 400F for 10 min.
Remove chicken - baste again with BBQ mix and return to oven and bake for an additional 10 minutes.
Substitutions can be used for most ingredients. The important part is to fry, then bake with the BBQ sauce
BAKED CHICKEN BARBEQUE
Ingredients
1 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
1 tbsp. sugar
1/2 tsp. garlic salt
1 c. catsup
1 med. onion, chopped
1/2 c. water
1/2 c. lemon juice or vinegar
1 tbsp. Worcestershire sauce
1/4 c. butter
5 lbs. chicken partsSeasoned flour
Method
Prepare barbecue sauce: In saucepan, blend salt, pepper, paprika and sugar. Stir in garlic, catsup, onion, water, lemon or vinegar, Worcestershire sauce and butter. Bring to a boil. (Makes 2 1/2 cups.)
Preheat oven to 325 degrees. Coat chicken with seasoned flour. Brown chicken on all sides. Arrange chicken in shallow pan; spoon sauce over it. Bake 45 to 60 minutes. Makes 6 servings.
1 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
1 tbsp. sugar
1/2 tsp. garlic salt
1 c. catsup
1 med. onion, chopped
1/2 c. water
1/2 c. lemon juice or vinegar
1 tbsp. Worcestershire sauce
1/4 c. butter
5 lbs. chicken partsSeasoned flour
Method
Prepare barbecue sauce: In saucepan, blend salt, pepper, paprika and sugar. Stir in garlic, catsup, onion, water, lemon or vinegar, Worcestershire sauce and butter. Bring to a boil. (Makes 2 1/2 cups.)
Preheat oven to 325 degrees. Coat chicken with seasoned flour. Brown chicken on all sides. Arrange chicken in shallow pan; spoon sauce over it. Bake 45 to 60 minutes. Makes 6 servings.
Chicken, Parmesan & Tomato Sauce Recipe
Ingredients
225g boneless chicken breast
125ml low fat tomato pasta sauce
3 tbsp freshly grated Parmesan cheesesalt and pepper
Method
To make this free chicken recipe just place a medium sized frying pan over a low-medium heat, place a little olive oil in the base to moisten, place the chicken breast in and cook on each side for around 4 minutes. Season with salt and pepper. Next add the tomato sauce and simmer for 5 minutes, sprinkle the Parmesan cheese over the top and cover for 1 minute. Serve the chicken dish between 2 people and if required cook a little pasta to go on the side or a nice crisp salad. A delicious and quick chicken recipe.
225g boneless chicken breast
125ml low fat tomato pasta sauce
3 tbsp freshly grated Parmesan cheesesalt and pepper
Method
To make this free chicken recipe just place a medium sized frying pan over a low-medium heat, place a little olive oil in the base to moisten, place the chicken breast in and cook on each side for around 4 minutes. Season with salt and pepper. Next add the tomato sauce and simmer for 5 minutes, sprinkle the Parmesan cheese over the top and cover for 1 minute. Serve the chicken dish between 2 people and if required cook a little pasta to go on the side or a nice crisp salad. A delicious and quick chicken recipe.
Chicken Enchiladas Recipe
Ingredients
1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
3/4 cup grated tasty cheese
375g jar chunky tomato sals
Method
To make this free chicken enchiladas recipe simply preheat your oven to 200°C. Then heat the oil in a frying pan over medium heat. Next cook the chicken for 4/5 minutes each side, until cooked through. Leave to one side for around 10 minutes. Heat the tortillas following the directions on the packet. Slice chicken in strips. Place the chicken and a little cheese on each tortilla. Roll up tightly to secure. Place onto a greased and lined baking tray. Spoon tomato salsa down the centre of enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes or until heated. Simple and delicious.
1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
3/4 cup grated tasty cheese
375g jar chunky tomato sals
Method
To make this free chicken enchiladas recipe simply preheat your oven to 200°C. Then heat the oil in a frying pan over medium heat. Next cook the chicken for 4/5 minutes each side, until cooked through. Leave to one side for around 10 minutes. Heat the tortillas following the directions on the packet. Slice chicken in strips. Place the chicken and a little cheese on each tortilla. Roll up tightly to secure. Place onto a greased and lined baking tray. Spoon tomato salsa down the centre of enchiladas. Sprinkle with remaining cheese. Bake for 20 minutes or until heated. Simple and delicious.
5/14/09
Cheesy Garlic Chicken Recipe
Ingredients
2 fresh chicken breasts
4 rashers of bacon
50g grated cheese of your choice
4 crushed garlic cloves
Method
To make this quick free cheesy garlic chicken recipe simply preheat your grill. Make a slice across the middle of each of the chicken breasts, divide the crushed garlic between the chicken breasts and spread in between each slice you’ve made. Next divide the grated cheese between the two and again place the cheese in between the slit in the chicken breasts. Turn the chicken breasts over and wrap two rashers of bacon around each breasts and hold in place with either a cocktail stick or skewer. Place on a baking tray under the grill and cook for around 35 minutes (ensuring you keep turning the breasts every 5 minutes). Serve once the chicken breasts are cooked through.
2 fresh chicken breasts
4 rashers of bacon
50g grated cheese of your choice
4 crushed garlic cloves
Method
To make this quick free cheesy garlic chicken recipe simply preheat your grill. Make a slice across the middle of each of the chicken breasts, divide the crushed garlic between the chicken breasts and spread in between each slice you’ve made. Next divide the grated cheese between the two and again place the cheese in between the slit in the chicken breasts. Turn the chicken breasts over and wrap two rashers of bacon around each breasts and hold in place with either a cocktail stick or skewer. Place on a baking tray under the grill and cook for around 35 minutes (ensuring you keep turning the breasts every 5 minutes). Serve once the chicken breasts are cooked through.
Aromatic Chicken Recipe
Ingredients
4 organic chicken portions
2 tbsp olive oil
2 tsp salt
1 tbsp grated lemon rindlemon wedges for garnish
1 1/2 tbsp dried rosemary
Method
Preheat oven to gas mark 4 / 180C / 350F. Rub salt over all chicken portions. Next brush chicken with olive oil, sprinkle rosemary and lemon rind over them all. Place chicken in a shallow oven proof dish and cook for approximately 40 mins or until juices run clear. Serve garnished with lemon wedges at the side. Wonderful!
4 organic chicken portions
2 tbsp olive oil
2 tsp salt
1 tbsp grated lemon rindlemon wedges for garnish
1 1/2 tbsp dried rosemary
Method
Preheat oven to gas mark 4 / 180C / 350F. Rub salt over all chicken portions. Next brush chicken with olive oil, sprinkle rosemary and lemon rind over them all. Place chicken in a shallow oven proof dish and cook for approximately 40 mins or until juices run clear. Serve garnished with lemon wedges at the side. Wonderful!
5/13/09
OVEN BAKED BARBEQUE CHICKEN
Chicken parts (breasts, legs, drumsticks)
1/2 c. ketchup
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 c. brown sugar
1 tbsp. lemon juice
1/4 c. water
Bake chicken pieces at 350 degrees for about 45 minutes. Drain off fat. Combine above ingredients for sauce. Bring to a low boil. Cover chicken with sauce and bake for an additional 15 minutes.
1/2 c. ketchup
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1/2 c. brown sugar
1 tbsp. lemon juice
1/4 c. water
Bake chicken pieces at 350 degrees for about 45 minutes. Drain off fat. Combine above ingredients for sauce. Bring to a low boil. Cover chicken with sauce and bake for an additional 15 minutes.
LOW - CAL BARBEQUE - BAKED CHICKEN
2 tsp. vegetable oil
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. catsup
1/4 c. cider vinegar
2 tsp. Worcestershire sauce
3 tbsp. brown sugar
2 tsp. chili powder
1 tsp. cuminDash cayenne pepper
1 (2 1/2 lb.) chicken parts, skinned
Preheat oven to 350 degrees. Heat oil in a small saucepan. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook 1 minute longer. Add next 7 ingredients. Simmer, stirring occasionally, 10 minutes.
Arrange chicken in baking dish just large enough to hold pieces in single layer. Pour barbeque sauce over chicken and bake uncovered until chicken is tender, about 30-45 minutes.
1/2 c. onion, chopped
2 garlic cloves, minced
1/2 c. catsup
1/4 c. cider vinegar
2 tsp. Worcestershire sauce
3 tbsp. brown sugar
2 tsp. chili powder
1 tsp. cuminDash cayenne pepper
1 (2 1/2 lb.) chicken parts, skinned
Preheat oven to 350 degrees. Heat oil in a small saucepan. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook 1 minute longer. Add next 7 ingredients. Simmer, stirring occasionally, 10 minutes.
Arrange chicken in baking dish just large enough to hold pieces in single layer. Pour barbeque sauce over chicken and bake uncovered until chicken is tender, about 30-45 minutes.
barbecue chicken recipe
1/4 c. salad oil
1 (6 oz.) can tomato paste
3/4 c. water2 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped onion
1 c. chopped green pepper
1 tbsp. Worcestershire sauce
3 tbsp. brown sugar
Chicken
Combine ingredients in saucepan and bring to boil, before pouring over chicken, cover and bake. Bake 1 hour at 350 degrees or until tender. Remove cover last 15 minutes. Optional: Chicken can be skinned before cooking.
1 (6 oz.) can tomato paste
3/4 c. water2 tbsp. vinegar
1/2 tsp. salt
1/2 c. chopped onion
1 c. chopped green pepper
1 tbsp. Worcestershire sauce
3 tbsp. brown sugar
Chicken
Combine ingredients in saucepan and bring to boil, before pouring over chicken, cover and bake. Bake 1 hour at 350 degrees or until tender. Remove cover last 15 minutes. Optional: Chicken can be skinned before cooking.
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