Spoon 1/2 cup enchilada sauce into a greased 13\" x
CHICKEN RECIPE: In a large bowl, combine
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Make the rib sauce first. Mix the rib sauce ingredients in a saucepan and bring to boil, simmer on low for 5 minutes.
Then make the chicken sauce. Mix ingredients in large bowl. You don't cook this one.
Here's where the magic happens -- add the two sauces together and stir to combine.
rined chicken:
Place the sugar, vinegar and fish sauce in
or both the pepper and chicken sauce, mince the 8 onions, 8
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Prepare the rice and chicken sauce mix with broccoli according to
minutes. Stir cream of chicken soup and milk into the
Preheat oven to 350\u00b0.
Spread 1/2 chicken in bottom of 2-quart greased casserole.
Top with mushrooms, chestnuts, almonds and onions.
Arrange remaining chicken on top.
Cover with chicken sauce.
Sprinkle with paprika.
Bake, uncovered, 45 minutes.
Combine garam masala, ground ginger and cayenne in a small bowl; set aside.
Over medium low heat, saute onion in butter for about 10 minutes. Add fresh ginger and garlic. Cook for an additional 5 minutes or until tender.
Add spice blend, stirring frequently for 30-60 seconds, being careful to not burn the spices.
Add tomato sauce, whole peeled tomatoes, and paste. Let simmer for about 15-20 minutes.
Transfer sauce to blender and process until smooth.
Pour butter chicken sauce back into pan. Add salt and sugar to taste.
lts. Stir in salt, tomato sauce, water, chili powder, green
Barbecue Chicken:
Rinse chicken halves in cold
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
f the ingredients under \"chicken\" except for the chicken, butter and oil
un the length of the chicken breast (each slice will be
br>My Note: Double the recipe because its going to go
Remove chicken from the package, season both
Whisk all ingredients together until sauce is well blended.
Melt