5886190 Recipes Main Dishes

Main Sunday, January 20, 2008 11:32 AM

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bourbon-molasses chicken drumsticks Ingredients: 1/4 cup (1/2 stick) butter 1 cup minced onion 1 cup ketchup 1/4 cup molasses 2 tablespoons (packed) brown sugar 1 1/2 tablespoons Worcestershire sauce 2 teaspoons yellow mustard 3/4 teaspoon ground black pepper, divided 1/4 teaspoon chili powder

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1/4 teaspoon chili powder 1/4 cup bourbon 1 1/2 teaspoons coarse kosher salt 12 chicken drumsticks Preparation:

Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, 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 and pepper 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 cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and 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) butter 2 1/2 cups (packed) grated extra-sharp cheddar cheese (10 ounces) 2 5-ounce cans evaporated milk 3 large eggs 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper Preparation: Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook macaroni in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain macaroni and place in large bowl. 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 Peas 1 1/2 cups dried red kidney beans, soaked overnight and drained 2 cloves garlic, smashed

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2 cloves garlic, smashed 1/2 cup unsweetened coconut milk 3 green onions, thinly sliced, plus more for garnish 1 Scotch bonnet pepper, chopped 3 sprigs fresh thyme 1 1/2 cups long grain rice Salt and freshly ground pepper Place 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 1 1/2 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 in the 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 with sliced green onions.

Hushpuppies 10 min 25 min 6-8 Servings

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INGREDIENTS: Crisco® Pure Peanut Oil for frying 1 1/2 cups Martha White® Yellow Corn Meal 2/3 cup Pillsbury BEST® All Purpose Flour 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon garlic powder 2 teaspoons onion powder 1/2 teaspoon sugar 1 cup buttermilk 2 large eggs 2 green onions, finely chopped PREPARATION DIRECTIONS: 1. POUR peanut oil into deep-fryer. Heat to 375°F. 2. COMBINE cornmeal, flour, baking powder, salt, garlic powder, onion powder and sugar in medium bowl. Add remaining ingredients. Mix well. 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.

Orange Chicken Picatta

Preparation Time: 25 minutes Total Time: 25 minutes Servings: 4

Ingredients

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Ingredients

1 cup Kellogg's® Corn Flake Crumbs 1 1/2 teaspoons grated orange peel 1 egg white, slightly beaten 1 tablespoon water 4 boneless, skinless chicken breast halves (about 1 1/2 lb. total)

3 tablespoons allpurpose flour 1 tablespoon vegetable oil, divided

3/4 cup orange juice 1/2 cup dry white wine 1 tablespoon Dijon mustard 1 tablespoon butter or margarine, softened 1 1/2 teaspoons cornstarch 1/4 cup sliced green onions 2 cups hot cooked brown rice 1 medium orange, halved and thinly sliced Directions 1. On wax paper combine KELLOGG'S CORN FLAKE Crumbs and orange peel. Set aside. In shallow dish combine egg white and water. Set aside. 2. Place each chicken piece between two pieces of plastic wrap. Use flat side of meat mallet to lightly pound until 3/8-inch thick. Dip chicken pieces in flour. Shake off excess. Dip in egg white mixture and press 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 3 minutes or until golden brown. Turn. Add remaining 1 teaspoon oil to skillet. Cook about 2 minutes more or 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 together butter and cornstarch. Add to orange juice mixture, stirring until smooth. Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in onions.

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

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INGREDIENTS • 1 cup yogurt • 1 tablespoon lemon juice • 2 teaspoons ground cumin • 1 teaspoon ground cinnamon • 2 teaspoons cayenne pepper • 2 teaspoons freshly ground black pepper • 1 tablespoon minced fresh ginger • 4 teaspoons salt, or to taste • 3 boneless skinless chicken breasts, cut into bite-size pieces • 4 long skewers • • 1 tablespoon butter • 1 clove garlic, minced • 1 jalapeno pepper, finely chopped • 2 teaspoons ground cumin • 2 teaspoons paprika • 3 teaspoons salt, or to taste • 1 (8 ounce) can tomato sauce • 1 cup heavy cream DIRECTIONS 1. 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. 2. Preheat a grill for high heat. 3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 4. 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 10 minutes.

Chicken skewers

Makes 12 Equipment You'll need 12 bamboo skewers.

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You'll need 12 bamboo skewers. Ingredients • 1.2kg chicken thigh fillet, trimmed • 3/4 cup marinade (we used Moroccan, see related recipe) Method 1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain. 2. 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. 3. 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. Source Super Food Ideas - February 2004 , Page 37

Chilli chicken skewers Ingredients (serves 4) • 750g Lilydale chicken breast fillets, chopped • 2/3 cup chilli jam (see note) • 600g chat potatoes • olive oil cooking spray • 1 avocado, peeled, diced • baby spinach and lemon wedges, to serve Method 1. Thread chicken onto skewers. Place in a ceramic dish. Combine chilli jam and 1 tablespoon warm water. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits. 2. Cook potatoes in a saucepan of boiling water for 10 minutes or until just soft. Drain. Set aside for 10 minutes to cool. Place in a single layer on a large baking tray. Using the palm of your hand, flatten potatoes slightly. Spray both sides with oil. 3. Preheat barbecue plate on medium-high heat and grill on medium heat. Barbecue potatoes on barbecue plate for 5 minutes each side or until golden and crisp. Grill skewers for 3 minutes each side or until just cooked through. 4. Arrange avocado and spinach on plates. Top with skewers. Serve with crisp potatoes and lemon wedges. Notes & tips • You will need 12 pre-soaked skewers • Chilli 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 on chicken 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. Source Super Food Ideas - November 2006 , Page 24

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Honey mustard chicken Ingredients (serves 4) • 1 1/2 tablespoons olive oil • 600g chicken tenderloin fillets, sliced • 1 carrot, thinly sliced • 175g pouch MasterFoods Honey Mustard Chicken Recipe Base • 100ml light cream • steamed jasmine rice, to serve • 1/4 cup coriander leaves, to serve Method 1. Heat oil in a medium non-stick frying pan over high heat. Add chicken and cook for 2 to 3 minutes or until brown. Add carrot and cook for 1 minute. 2. Stir in recipe base and cream and cook over medium heat for 5 minutes or until the chicken is cooked through. 3. Serve chicken with steamed rice and coriander leaves, if desired. Notes & tips • Variation: Substitute snowpeas for the carrots and flat-leaf parsley for the coriander. Source Super Food Ideas - July 2003 , Page 54

Creamy chicken penne Preparation Time 10 minutes Cooking Time 20 minutes Ingredients (serves 4) • 400g dried penne pasta • 1 tbs olive oil • 2 single chicken breast fillets, halved horizontally • 1 leek, pale section only, washed, thinly sliced • 1 garlic clove, crushed • 125g (1/2 cup) light sour cream • 125ml (1/2 cup) chicken stock • 2 tsp finely grated lemon rind • 150g (1 cup) frozen peas • 60g (3/4 cup) shredded parmesan

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• 60g (3/4 cup) shredded parmesan Method 1. Cook pasta in a saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan. 2. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook for 5 minutes each side or until cooked. Transfer to a plate and cover. 3. Add the remaining oil to the pan. Add the leek and garlic and cook, stirring, for 4-5 minutes or until soft. Stir in the sour cream. Gradually add the stock, stirring constantly until combined. Add lemon rind and peas and bring to the boil. Cook for 2 minutes or until heated through. 4. 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. Notes & tips • More options • Mushroom & bacon rigatoni: Omit lemon rind and peas. Replace the penne with 400g dried rigatoni pasta. Replace chicken with 4 rindless bacon rashers, coarsely chopped. Replace the leek with 1 small brown onion, finely chopped. Increase garlic to 2 cloves. Add 125g sliced button mushrooms to the 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 and ricotta tortellini. Replace the chicken with 2 chorizo sausages, thinly sliced. Replace leek with 1 small brown 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 the last 1 minute of cooking. Replace peas with 150g frozen broad beans, peeled. Top with 2 tbs toasted pine nuts to serve. Source Australian Good Taste - April 2007 , Page 43

Lemon and thyme chicken burgers Ingredients (serves 4) • 4 chicken thigh fillets, trimmed • 2 tablespoons thyme leaves • 2 tablespoons olive oil • 1 large lemon, rind finely grated, juiced • 4 Turkish bread rolls, split • olive oil cooking spray • 50g mixed salad greens • 1 avocado, halved, sliced • 1/3 cup aioli or whole-egg mayonnaise Method 1. Place chicken between 2 sheets of non-stick baking paper. Using a meat mallet, pound until 1cm thick. Combine thyme, oil, lemon rind and 1/4 cup lemon juice in a shallow ceramic dish. Season with salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 30 minutes, if time permits. 2. Preheat barbecue plate and grill on medium-high heat. Remove chicken from marinade. Cook chicken on barbecue plate for 2 to 3 minutes each side or until cooked through. Meanwhile, spray cut side of rolls with oil. Grill rolls for 1 to 2 minutes or until golden. 3. Arrange salad greens on roll bases. Top with avocado, chicken and aioli. Cover with roll tops and serve. Source

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

Chicken satays Makes 30 Equipment You will need 30 wooden skewers, soaked for 1 hour in cold water. Begin this recipe the day before. Ingredients • 1 cup coconut cream • 2 tbs good-quality mild curry powder • 4 garlic cloves • 2 tbs brown sugar • 40ml (2 tbs) Thai fish sauce • 4 tbs chopped coriander root and stem • 1kg chicken breast fillets, cut into 2cm pieces Method 1. Place coconut cream, curry, garlic, sugar, fish sauce and coriander in a blender and process until smooth. Place chicken in a non-metallic bowl, add marinade and stir well. Cover and refrigerate overnight. 2. The next day, thread 3-4 pieces of chicken on each skewer, then grill until cooked through. Serve on platters with mango chutney, if desired. Notes & tips • Makes 30. Source delicious. - March 2003 , Page 90

Butter chicken

Ingredients (serves 4) • 125ml (1/2 cup) natural yoghurt • 1 tbs lemon juice • 1 tsp turmeric

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• 1 tsp turmeric • 2 tsp garam masala • 1 tsp chilli powder • 1 tsp ground cumin • 2 tsp grated fresh ginger • 2 garlic cloves, crushed • 1kg chicken breast fillets, chopped • 125g cashews, roasted • 60g unsalted butter • 1 tbs sunflower oil • 1 onion, finely chopped • 1 tsp ground cardamom • 1 cinnamon stick • 1 Indian bay leaf* or normal bay leaf • 2 tsp sweet paprika • 425g can tomato puree* • 150ml chicken stock • 250ml (1 cup) thickened cream • Steamed basmati rice, to serve Method 1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight. 2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground. 3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes. 4. Garnish with cashews, chopped coriander and serve with rice. Notes & tips • Begin this recipe the day before. • * Indian bay leaves are available from spice stores. • Note: Tomato puree not tomato paste. Source delicious. - June 2002 , Page 51

Chicken satay skewers Ingredients (serves 6) • 1 lemongrass stem, trimmed, outer layers removed, chopped • 2 tsp ground cumin • 1 tbs ground coriander • 1 tsp ground turmeric • 1 tbs finely grated palm sugar • 2 tbs peanut oil, plus extra for basting • 600g chicken breast, cut into 2cm cubes • Peanut sauce (see related recipe) and cucumber wedges, to serve Method 1. Pound lemongrass to a paste with a mortar and pestle. Mix well with spices sugar and oil. Place chicken in a glass or ceramic dish, rub with paste, cover and refrigerate for 3 hours or overnight. 2. Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes.

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2. Meanwhile, soak about 18 wooden skewers in boiling water for 10 minutes. 3. Thread 5 chicken pieces onto each one. Heat a barbecue or large chargrill on medium-high heat and cook skewers, in batches, turning and constantly basting with extra oil, for 8-10 minutes until the chicken is cooked and slightly charred. Serve skewers with sauce and cucumber. Notes & tips • Palm sugar is from Asian food shops and selected supermarkets. Source delicious. - December 2006 , Page 204

Citrus & tarragon chicken Preparation Time 5 minutes

Cooking Time 85 minutes Ingredients (serves 10) • 125ml (1/2 cup) white balsamic vinegar • 125ml (1/2 cup) golden syrup • 8 sprigs fresh thyme • 3 garlic cloves, coarsely chopped • 2 oranges, rind finely grated, juiced • 2 lemons, rind finely grated, juiced • 1/2 cup loosely packed coarsely chopped fresh tarragon • 20 (about 100g each) chicken lovely legs • 2 tbs olive oil • 1 orange, peeled, segmented • Salt & freshly ground black pepper Method 1. Combine the vinegar, golden syrup, thyme, garlic, orange and lemon rind and juice, and tarragon in a 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. 2. Preheat oven to 200°C. Drain the chicken and reserve the marinade. Heat oil in a large roasting pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 4 minutes or until browned. Transfer to a plate. Repeat with remaining chicken. 3. Return chicken to the roasting pan with the reserved marinade and orange segments. Cover tightly with foil. Bake in the oven for 1 hour, turning after 30 minutes and basting with pan juices. 4. Remove from oven. Transfer chicken to a plate and cover with foil to keep warm. Place roasting pan over high heat and bring pan juices to the boil. Boil, uncovered, stirring occasionally, for 15 minutes or until sauce thickens. 5. Taste and season with salt and pepper. Remove from heat. Serve chicken and orange segments drizzled with sauce. Notes & tips • 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 1 hour before guests arrive. Source Australian Good Taste - December 2003 , Page 51

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Roast chicken with grapes, garlic, almonds and fried potatoes Ingredients (serves 4) • 1.7kg free-range chicken • 70g butter, melted, cooled • 1/2 tsp sweet paprika • 1 tbs seeded mustard • 2 tsp finely chopped thyme, plus extra sprigs, to serve • 500g bunch seedless green grapes • 1 bulb garlic, cloves separated • 1/3 cup (55g) whole blanched almonds • 1 cup (250ml) dry white wine • Fried potatoes: • 800g chat potatoes, quartered • 1/4 cup (60ml) olive oil • 2 cloves garlic, peeled, bruised • 8 thyme sprigs Method 1. Preheat oven to 230°C. Rinse chicken inside and out then pat dry with paper towels. Combine butter, paprika, mustard and thyme then season to taste with salt and pepper. Spoon half the mixture over chicken breast under skin, then brush remaining mixture all over chicken. Tie legs together and tuck wings under. 2. Place chicken on a wire rack in a roasting pan. Snip grapes into bunches of 8-10 grapes and arrange around chicken, with garlic cloves and almonds. Pour in wine. Roast for 15 minutes then reduce oven oven to 190ºC and roast for a further 60 minutes or until juices run clear when thickest part of chicken thigh is pierced with a skewer. Turn oven off and stand chicken in oven for 10 minutes. 3. Meanwhile, for potatoes, cook potatoes in a large saucepan of boiling salted water for 12 minutes or until slightly undercooked. Drain and stand in a colander until cooled, then toss with oil, garlic and thyme and season to taste. Heat a large, heavy-based frying pan over high heat. Add potato mixture and cook, turning occasionally but allowing potatoes to brown on all sides, for 10 minutes or until golden. Serve chicken and grapes with potatoes and pan juices, scattered with extra thyme. Source Notebook: - April 2006 , Page 118

http://www.taste.com.au

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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 make it, but this tasty version boasts chicken and fried plantains. Ingredients 2 tbsp. (30) mL olive or vegetable oil 1 lb. (500 g) skinless, boneless chicken thighs, cut into 1/2 inch (1 cm) pieces 2 large onions, chopped 2 clove garlic, minced 1 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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2 cups (500 mL) canned crushed or pureed tomatoes 2 cups (500 mL) parboiled or converted rice (like Uncle Ben's -- not instant) 1 tsp. (5 mL) salt 2 large ripe plantains vegetable oil for frying 1/4 cup (50 mL) chopped fresh parsley Cooking 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 the skillet with a slotted spoon, leaving the oil behind, and transfer to a Dutch oven or large covered saucepan. Set aside. 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 and continue 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 dissolve any 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 be just 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 25 minutes. 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 enough vegetable 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, until deep golden brown, about 4 or 5 minutes. Drain on paper towel, then sprinkle lightly with salt. Repeat until all the plantain slices are fried. Arrange plantain slices on top of Jollof Rice in a serving platter or bowl. Garnish with fresh parsley.

Restaurant-Style Buffalo Chicken Wings Submitted by: Kelly

Photo by: Allrecipes

"This is the similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them." Original recipe yield: 10 chicken wings. Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 2 Hours Servings: 5 (change)

INGREDIENTS:  oil for deep frying  1/4 cup butter  1/4 cup hot sauce  1 dash ground black pepper  1 dash garlic powder  1/2 cup all-purpose flour  1/4 teaspoon paprika  1/4 teaspoon cayenne pepper  1/4 teaspoon salt  10 chicken wings DIRECTIONS: 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after

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

Better-for-You Burritos

• 8 honey-wheat fat-free flour tortillas (8" diameter) • 1 lb ground turkey • ¾ c chopped green bell pepper • ½ c chopped scallions • 2 c seeded and chopped plum tomatoes

• 1/3 c shredded carrot • ¼ c chunky salsa • 2 tsp mild chili powder • 8 romaine lettuce leaves • ½c shredded reduced-fat Cheddar cheese • ½ c fat-free sour 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 longer pink. Drain fat. 3. Add 1 cup of the tomatoes and the carrot, salsa, and chili powder to turkey. Reduce heat to mediumlow. Cover and simmer 10 minutes, stirring occasionally. Remove cover and continue to cook until any liquid 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 of the cheese and remaining tomatoes. Top with dollop of sour cream. Roll up tortilla to cover filling and then 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

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INGREDIENTS       

3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/4 cup chopped onion 1/2 cup tomato sauce 2 cups chicken broth

DIRECTIONS 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

SIMPLE RICE AND PEAS RECIPE INGREDIENTS: Serves: 4-5 1 medium sized can red kidney beans 1 can coconut milk 2 cups of rice 1 small onion, chopped 1 clove garlic, chopped 1/4 teaspoon dried thyme 1 table spoon oil 1 scotch bonnet pepper (whole, do not chop up) water Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until 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 reserved 2 cloves garlic, chopped 1 1/4 c. unsweetened coconut milk Water (enough to make 2 1/4 c. combined liquid) 1 c. rice 2 green onions, crushed 1 or 2 sprigs fresh thyme Salt to taste Coarse black pepper to taste Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

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Fried Plantains 2 Ripe Plantains 4oz. Vegetable Oil Wash plantains in cold water to remove dirt from plantain. Using a sharp knife, make an incision along the entire length of the plantain. Slide your first finger along the incision and remove the skin. Place the fruit on a cutting board and cut it into ¼ inch pieces at a 45 degree angle. Heat oil on high, and then reduce heat to medium. Carefully place plantain pieces into the warm oil. Let the pieces fry until they turn light brown around the edges. Turn the 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 entrée. Note: When you buy your plantains, make sure the plantains are yellow ripe with dark spots. The more yellow the plantains are, the better they are for frying.

Ultimate Chicken Fingers (lighter recipe)

2/3 cup Bisquick Heart Smart® mix ½ cup grated reduced-fat Parmesan cheese ½ teaspoon salt or garlic salt ½ teaspoon paprika 3 boneless skinless chicken breasts cut crosswise into 1/2-inch strips ¼ cup fat-free egg product 3 tablespoons 40% vegetable oil spread, melted Directions 1. Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray. 2. In 1-gallon resealable food-storage plastic bag, stir together Bisquick® mix, cheese, salt and paprika. Dip half the chicken strips into egg product; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle vegetable oil spread over chicken. 3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center High Altitude (3500-6500 ft): No change.

Quick Chicken Chunks

1 ½ Country® Corn Flakes cereal, crushed (1/2 cup) ½ cup Original Bisquick® mix ¾ teaspoon paprika ¼ teaspoon salt ¼ teaspoon pepper 1 pound boneless skinless chicken breast, cut into 1-inch pieces 1 tablespoon vegetable oil

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1 tablespoon vegetable oil Directions 1. Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil 2. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish 3. Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center

Spicy Peanut Chicken

¼ cup chicken broth 1 tablespoon cornstarch 1 tablespoon sugar 2 tablespoons soy sauce 1 tablespoon white vinegar ¼ teaspoon ground red pepper (cayenne) 1 tablespoon vegetable oil 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces 1 garlic clove, finely chopped 1 teaspoon grated gingerroot 1 medium red bell pepper, cut into 3/4-inch pieces 1/3 cup dry-roasted peanuts 2 medium green onions, sliced (2 tablespoons) Directions 1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside 2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions

Jamaican Jerk Chicken

2 tablespoons vegetable oil 8 medium green onions, sliced (1/2 cup) 1 small red bell pepper, chopped (1/2 cup) 2 garlic cloves, finely chopped 1 teaspoon dried thyme leaves 1 teaspoon curry powder ½ teaspoon salt

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½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground ginger ¼ teaspoon freshly ground black pepper ¼ teaspoon paprika 1/8 teaspoon ground red pepper (cayenne) 6 boneless skinless chicken breast halves (1 1/2 pounds) Directions

1. 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

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

3. Heat coals or gas grill for direct heat 4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut

Herb Roast Chicken and Vegetables

¼ cup olive or vegetable oil 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves 2 tablespoons chopped fresh marjoram leaves or 1 teaspoon dried marjoram leaves ½ teaspoon salt ¼ teaspoon coarsely ground pepper 1 lemon 1 whole roasting chicken, 4 pounds 6 new potatoes cut in half 1 cup baby-cut carrot ½ pound green beans Directions

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

2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast 3.

4.

side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings

Roasted Garlic Oven-Baked Chicken

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½ package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch) ½ teaspoon ground red pepper (cayenne) 1 egg ½ cup buttermilk 3- to 3 1/2-pound cut-up broiler-fryer chicken 1/3 cup butter or margarine, melted Directions 1. Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray 2. In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk 3. Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan. Drizzle with butter 4. Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).

Chicken, Vegetable and Rice Medley

1 teaspoon paprika ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon adobo all-purpose seasoning ½ teaspoon ground red pepper (cayenne), if desired 2 tablespoons olive or vegetable oil 2 tablespoons butter or margarine 2 pounds boneless skinless chicken breasts, cut into 1-inch strips 2 medium green bell peppers, chopped (2 cups) 1 medium onion, chopped (1/2 cup) 1 cup sliced fresh mushrooms 2 cups Progresso® diced tomatoes with Italian herbs (from 28-oz can), undrained 2 packages Betty Crocker® Chicken Helper® chicken fried rice 1 can (14 ounces) chicken broth Directions 1. In small bowl, mix paprika, salt, black pepper, all-purpose seasoning and red pepper; set aside 2. In 12-inch skillet, heat oil and butter over high heat until butter is melted. Stir in chicken and half of the paprika mixture; cook and stir over high heat until chicken is white. Remove chicken from skillet; set aside 3. Add bell peppers and onion to skillet; cook and stir 1 minute. Stir in mushrooms, tomatoes and remaining paprika mixture; cook and stir 1 minute. Stir in chicken, uncooked Rice, Seasoning Mix packets and chicken broth. Heat to boiling; reduce heat to low. Cover and cook 15 to 20 minutes or until rice is tender. Remove from heat. Let stand 5 minutes 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) ¾ cup Country® Corn Flakes cereal ¼ cup Bisquick Heart Smart® mix 1 teaspoon Cajun seasoning ¼ cup water 1 tablespoon margarine or butter Directions 1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap. 2. Crush cereal. In shallow dish, stir together cereal, Bisquick® mix and Cajun seasoning. Place water in another shallow dish. Dip chicken into water, then coat with cereal mixture 3. 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. High Altitude (3500-6500 ft): Cook chicken in margarine 10 to 12 minutes.

Cajun Catfish

2 cups vegetable oil 1 cup Gold Medal® all-purpose flour ½ cup stone-ground cornmeal 2 tablespoons Cajun Creole seasoning 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon ground red pepper (cayenne) 1 egg 2 pounds catfish nuggets, skin removed Salt ¼ cup lemon juice Directions 1. In heavy 3-quart saucepan, heat oil over medium-high heat to 375°F 2. 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 3. Sprinkle catfish nuggets with salt and lemon juice. Dip each nugget into beaten egg, then roll in flour mixture to coat. Drop 4 to 6 nuggets at a time into hot oil. Cook 2 minutes; turn and cook 1 minute longer or until deep golden brown. Remove from oil; drain on paper towels High Altitude (3500-6500 ft): Reduce temperature of oil by 3° for every 1,000 feet of elevation and increase frying

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High Altitude (3500-6500 ft): Reduce temperature of oil by 3° for every 1,000 feet of elevation and increase frying time 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 oil 4 to 5 medium plum (Roma) tomatoes, cut in half ½ teaspoon sugar 1/8 teaspoon salt Freshly ground pepper 1 unpeeled bulb garlic 1 cup uncooked mostaccioli pasta (3 ounces) 2 tablespoons chopped fresh or 1 tablespoon dried basil leaves ½ cup crumbled feta or cubed mozzarella cheese (2 ounces) Directions

1. Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato

halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper 2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; 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 chicken 3 to 4 Tbsp. (45 0 60mL) Mrs. Dash® Original Chicken Grilling Blend™ 1 large red onion 6 large peaches olive oil spray Directions

1. Preheat grill to medium, about 300°F (150°C). 2. To butterfly chicken, use a kitchen shears or poultry shears, cut along the entire length of backbone of chicken as near as 3. 4. 5. 6. 7.

possible to the center of the chicken. Turn over, and with the heel of your hand flatten chicken as much as possible Sprinkle with Mrs. Dash® Original Chicken Grilling Blend. Place chicken skin side up on grill and cook for 25 to 30 minutes or until chicken is cooked and juices run clear Remove chicken and keep warm Pit peaches and cut into halves, cut onion into 1/2 inch slices, Spray onion slices and peach halves with a little olive oil.

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

Chicken A L’Orange made with Extra Spicy Seasoning Blend

1 6 oz (168g) can frozen orange juice concentrate, unsweetened 1/2 cup (120mL) water 1 Tbsp. (15mL) unsalted margarine 4, 4 oz (115g) skinless chicken breast halves, bone-in 2 Tbsp. (30mL) Mrs. Dash® Extra Spicy Seasoning Blend 1 large fresh orange, cut into 1/4" slices (.6cm) 1 Tbsp. (15mL) cornstarch Directions

1. Mix orange juice concentrate with water and set aside. 2. Melt margarine in large non-stick skillet over medium heat, brown chicken breasts on both sides. 3. Sprinkle each breast with Mrs. Dash® Extra Spicy, top each with one slice of orange. Reduce heat, pour half of orange juice 4. 5.

mixture into skillet, cover and cook, simmering for 15 to 20 minutes or until chicken juices run clear. When done, remove chicken to serving plate, keep warm, discard orange slices Whisk cornstarch into remaining juice and stir mixture into skillet, cooking 1 or 2 minutes over low heat until slightly thickened To serve, pour sauce over chicken and garnish with remaining orange slices

Chicken Enchiladas made with Southwest Chipotle Seasoning Blend

1/2 pound (225g) boneless, skinless chicken breasts, cubed 2 Tbsp. (30mL) onion, chopped 2 Tbsp. (30mL) green bell pepper, chopped 1/4 cup (60mL) light sour cream 1/2 cup (120mL) low fat cheddar cheese, shredded, divided 1 Tbsp. (15mL) Mrs. Dash® Southwest Chipotle Seasoning Blend 4 small flour tortillas 1/2 cup (120mL) salsa, divided Directions

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

2. Add sour cream, two-thirds of the cheddar cheese, Mrs. Dash® Chipotle Seasoning Blend, and half of the salsa 3. 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 350ºF oven for 15 minutes

CAJUN BOURBON CHICKEN 1 cup bourbon 1 cup soy sauce 1/2 cup brown sugar

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1/2 cup brown sugar 1 tsp paprika pinch hot red pepper flakes 1 tablespoon molasses 3 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 1/2 teaspoons each onion and garlic powder 6 each chicken thighs and drumsticks salt and pepper, to taste Combine 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 basting the chicken during the grilling). Keep refrigerated. Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low 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 & butter 2 1/2 lbs. chicken parts, skinned 1 tsp. salt 1/2 c. bourbon, divided 1/4 c. chopped shallots 2 to 3 tbsp. chopped fresh parsley 1 tsp. thyme leaves 1/2 c. half & half In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, 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, juices run 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 thickens slightly; pour over chicken and serve immediately.

Bourbon Chicken Recipe

Ingredients: 2 pounds boneless chicken breast ***Glaze*** 1 cup Jim Beam Bourbon whiskey 1/2 cup Dark brown sugar 1 cup Ketchup 1/2 teaspoon Hickory Liquid Smoke 2 teaspoons Worcestershire sauce 1/4 cup White vinegar 1 tablespoon Fresh lemon juice 4 Cloves garlic, minced 1/2 teaspoon Dry mustard Salt and pepper to taste Directions: Combine Bourbon, sugar, ketchup, liquid smoke, sauce, lemon juice, garlic, salt and pepper and brush chicken 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 chunks 4 ounces soy sauce 1/2 cup brown sugar 1/2 teaspoon garlic powder 1 teaspoon powdered ginger 2 tablespoons dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tablespoons white wine Directions: Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) 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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