ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until
the sugar dissolves. Stir in green onions. Add chicken tenders to marinade.
Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350
degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish
and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
Peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish
just large enough to hold them. Pour half and half over them and bake for
30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney,
sherry, vinegar, curry powder and turmeric in a blender or food processor.
Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
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ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion.
Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a
microwave safe dish. Add wings and turn to coat. Marinate at least 30
minutes, turning twice. Put larger wings at the edge of the dish. Cover with
plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5
minutes longer. Transfer wings to a serving plate. Return marinade to oven
and cook, partially covered on high for 2 minutes. Pour marinade over wings
and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.
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APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix
together soup mix, preserves and Russian dressing. Pour mixture over
chicken wings, coating each piece and serve.
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CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and
garlic powder together. Marinate wings in mixture overnight (or about 6
hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste
wings occasionally with sauce. Serves 9-12.
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HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce
and melted butter and pour into deep pan or crock pot. Add chicken wings to
sauce and heat thoroughly.
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CHICKEN BITS
Debone 2 whole chicken breasts. Cut in bite-size pieces. Dip in melted
butter. Roll in seasoned bread crumbs (Italian seasoning with extra
Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350
degrees for 30 minutes. Yields 36 bite-size.
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SPICY CHICKEN WINGS
1 lg.can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up
chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken
wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in
preheated 350 degree oven for 1 hour. Serve warm.
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CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1gal. boiling water
Blend until sugar melts; let steep. Use 10 gallon container and add large
block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea
solution into it slowly. Stir well. Triple this recipe should serve 500.
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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside.
On wax paper, mix together crushed corn flakes and diced onion. Dip each
wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking
dish, cover and cook wings on high (9) for 20 minutes, or until cooked.
Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24
appetizers.
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TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper,
celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and
remove wing tips. Place chicken in baking dish. Pour marinade over chicken.
Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler
tray. Broil about 10 minutes each side with tray about 7 inches from heating
element. Brush occasionally with marinade.
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HOT CHICKEN WINGS
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out
to dry and then serve.
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HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in
baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at
350 degrees or until browned. Sprinkle with paprika. Serve with celery
sticks and prepared Hidden Valley dressing mix as dip.
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MARINATED CHICKEN WINGS
2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake
at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to
10. COMMENT: May be frozen in marinade. Bake after defrosting.
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GOLDEN CHICKEN NUGGETS
4 whole chicken breasts, skinned &
boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered
thyme)
1 tsp. basil
1/2 c. butter, melted
Cut chicken into bite-size pieces. Mix dry ingredients. Dip chicken into
butter, then into crumb mixture. Bake on foil-lined cookie sheet at 400
degrees for 10 minutes. Serves 8 to 10.
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MARINATED CHICKEN WINGS
1/2 c. soy sauce
1/2 c. honey
1 tsp. garlic powder
1 tsp. chili powder
2 lb. chicken wings with drum end cut
at joint from wing, discard tips
Mix ingredients together and marinate cut-up wings overnight. Place wing
parts in shallow baking pan and pour remaining liquid over them. Bake for 1
hour at 325 degrees, turning on the 1/2 hour.
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SWEET AND SOUR CHICKEN WINGS
2 1/2 lb. chicken wings with tips
removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple
juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)
Brown wings in hot Crisco, adding more, if necessary. Remove wings as they
brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy
sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.
Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet.
Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer.
Serve with rice. Makes 4 servings.
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CHICKEN WINGS IN SOY SAUCE
24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger
Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil,
garlic and ginger in a large bowl. Add the wings, cover and marinate for 30
minutes. Remove the wings and reserve the marinade. Place the chicken in a
shallow pan and baste with the sauce. Bake in 350 degree oven for 15
minutes and turn over, baste again and cook 15 more minutes. This may be
made the day before and reserved in refrigerator, covered. Be sure to save
some marinade to baste again when reheating in oven.
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BUFFALO-STYLE CHICKEN WINGS
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or
margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan.
Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour,
turning halfway through cooking time. Wings can be deep fried at 400
degrees for about 12 minutes and then dipped into the hot sauce until
coated completely. Serve with celery and blue cheese dip.
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CRISPY CASHEW CHICKEN (MADE IN WOK)
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned,
boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl,
beat egg white lightly until just frothy. Gradually add cornstarch mixture.
Stir gently until blended. Place chopped cashews on plate. Dip chicken slices
into egg mixture, then coat with cashews. Place on waxed paper. Pour oil
into wok, place tempura rack onto wok, making sure rack is level and hooks
rest securely on edge of wok. Heat oil over medium to medium-high heat
until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot
oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm. Continue
frying remaining chicken pieces. Makes about 32 appetizers.
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CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in
chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and
chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen
appetizers.
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LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green
onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
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HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except bread crumbs, and oleo. Butter casserole
dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top.
Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for
30 minutes or until bread crumbs are brown.
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CHICKEN AND ALMOND SALAD
1 1/2 c. cooked chicken
3/4 c. diced celery
1 1/2 tbsp. lemon juice
1/2 c. seedless white grapes
1/2 c. almonds
1/2 tsp. dry mustard
3/4 tsp. salt
1/16 tsp. pepper
1/8 c. light cream
1 hard boiled egg, sliced
1/2 c. mayonnaise
Mix cream and mayonnaise together with mustard, lemon juice, salt and
pepper. Pour over other ingredients. Delicious!
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CHICKEN SALAD
1 can chicken, chopped (or 5 oz.
cooked chicken)
1/2 c. chopped celery
1/3 c. chopped sweet pickle
1 boiled egg, chopped
1/2 c. salad dressing
Mix and serve.
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CHICKEN SALAD SUPREME
2 lg. chickens (3 to 4 lb. each to
make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. Mayonnaise
Cut chicken into pieces and boil until tender with no seasonings. Remove skin
and fat first. Remove meat from bones and cut into cubes. Mix together oil,
orange juice, vinegar, salt, marinate chicken in this mixture in refrigerator
overnight. Drain fruit well, add to nuts and celery the next day; add to
chicken mixture. Cook rice until tender in boiling water, drain, blanch with
cold water, drain well; add to chicken mixture. Add mayonnaise, mix well.
Serve with crackers and lettuce or in pocket bread.
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CHICKEN SOUP WITH TINY MEATBALLS
2 lb. stewing chicken
4 c. water
2 1/2 tsp. basil
1/2 lb. sm. onions
1 bay leaf
1 clove garlic
5 carrots, sliced
Parsley and celery leaves
Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and
garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until
chicken is tender. Remove chicken from pan. Cool and carefully skim fat
from surface of soup. Bring soup to a boil and add onions, carrots, parsley
and celery, simmer gently for 10 minutes.
--MEATBALLS:--
1 c. finely minced beef
1 egg
1 slice crumbly white bread
1/2 tsp. salt
Freshly ground black pepper
Mix beef with egg, bread, salt and pepper. Form into small meatballs, add
meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the
chicken. Cut meat into small pieces. Garnish the soup with chicken and
serve.
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CHICKEN TORTELLINI SOUP
2 carrots
1 onion
2 garlic cloves
3 cans cream of chicken soup
6 c. water
1 tsp. oregano
1 tsp. basil
1 pkg. boneless chicken breasts, cut
into bite-size pieces
1 bag cheese tortellini
2 boxes frozen broccoli
Cook chicken in small amount of oil. While meat cooks, chop vegetables and
open cans. Add all of the above ingredients to large kettle except for the
tortellini and frozen broccoli. These 2 ingredients you add the last 10
minutes or so before serving so that they are not over cooked. Simmer the
other ingredients for an hour or however long you like. Soup tastes great
with freshly grated Italian cheese and a loaf of Italian or French bread.
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SEASONING MIX FOR CHICKEN
2 1/2 tsp. salt
1 1/2 tsp. paprika
1 tsp. onion powder
3/4 tsp. savory
1/4 tsp. coriander
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. basil, dried crushed sweet
Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.
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MARINADE FOR CHICKEN
1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight,
turning once, or twice to insure complete marinate. Bake in 350 degree oven
for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45
minutes and on grill for 15 minutes. Place marinade in a ziploc bag with
chicken parts. This makes turning easier.
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CHINESE CHICKEN SALAD DRESSING
2 tsp. sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. oil
2 tbsp. Shoyu
Combine all ingredients and mix well. Drizzle over salad just before serving.
This is also a good marinade to pour over skinned chicken the night before
grilling it. For the salad, prepare a green salad, with shredded cooked
chicken. Sprinkle top with dry chow mein noodles.
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CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until
tender. Remove skin and bones and separate into pieces. Save chicken
stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread
(about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on
top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces
on top. Melt margarine and pour over chicken pieces. Combine mushroom
soup, cream of chicken soup and pour on top. Cover the top with sharp
cheese sliced all over the top. Bake until done.
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CHICKEN DIVAN
3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with
2 tsp. melted butter
1 c. mayonnaise
Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange
broccoli in greased casserole dish. Place halved chicken breasts on top of
broccoli. Combine soup, mayonnaise and lemon juice. Pour over chicken.
Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25
minutes. Prepare rice or potatoes for 6 people and s