t bubbles, add curry paste and cook for 2 minutes, stirring
or 1 minute. Add tomatoes and cook 5 minutes. Add wine
he broiler.
Arrange eggplant slices in a single layer
t the eggplant lengthways into thin strips, finely chop the chicken (I
dd minced chicken, cooking until light brown. Salt and pepper to taste
Heat broiler.
Arrange chicken pieces skin side down and eggplant rounds on broiler pan rack.
Brush all with half the bottled sauce.
Broil 4 to 6 inches from heat source 8 minutes. Turn chicken over.
Brush with remaining sauce.
Broil 8 minutes longer or until chicken is hot and glazed and eggplant is tender.
Beat chicken between plastic wrap until flat. Heat frying pan with olive oil. Season chicken with creole seasoning. Fry until golden. Remove chicken. Peel eggplant and cut into 1 inch squares. Dice onions. Add garlic and bay leaf. Add more olive oil and fry until soft. Add additional spices. Remove bay leaf. Add Ragu. Put chicken in foil-lined baking pan. Ladle eggplant mixture on top. Cover with mozzarella cheese. Heat to 350 degrees (until cheese melts and sauce bubbles).
Heat oil, red curry paste, and 2 tablespoons of the coconut milk in wok or 3 quart saucepan until it becomes fragrant.
Add the chicken, and mix well into curry mixture to coat the chicken. Fry until the chicken is is done.
Add the rest of the coconut milk, the water, lime leaves, basil, and the eggplant.
Simmer until the eggplant is tender.
Add the fish sauce and simmer a few more minutes. Remove the basil and lime leaves.
all saucepan add all ingredients and bring to a boil.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.