In a medium size sauce pan add cornstarch, broth, pineapple
Combine lemon juice, sugar, soy sauce, cornstarch, bouillon cube, water, salt and pepper in a small sauce pan.
Cook and stir over low heat until sauces comes to a boil and becomes thick.
Add red pepper and green onions.
Mix well and pour over cooked chicken or fish.
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
eaves, lemon pepper, salt and chicken bouillon.
Combine all together
Heat soup, milk, chicken and peppers in saucepan.
Layer in 9 x 13-inch baking dish, starting with tortillas, then sauce; repeat. Bake, uncovered, at 350\u00b0 for 30 minutes.
I doubled the recipe for dinner for seven and it was a hit!
Mix all ingredients together in bowl.
Simmer sauce on low heat for half an hour.
Fry chicken.
Dip fully cooked chicken in sauce and coat well.
Place chicken in casserole dish.
Pour the rest of the sauce over the chicken.
Bake for an hour at 350.
I make a recipe and a half per chicken.
In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
Pour desired amount of sauce into small bowl.
Brush on chicken or pork frequently the last 10 minutes of grilling.
Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.
>chicken breasts into 1/4\" thickness with cooking mallot. See my recipe for
Mix pineapple juice & soy sauce & use for marinade for chicken breasts marinade the chicken for several hours in the refrigerator Cook on barbecue brushing on marinade while cooking to keep moist
Serve with Uncle Ben's wild rice & Gram's wonderful salad SOOOO GOOD!
Thoroughly wash the chicken and pat dry with a paper towel.
Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
Mix ingredients together thoroughly and apply as a marinade to the chicken.
Refrigerate for at least 15-20 minutes.
Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
(If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
Remove from grill and serve with chili sauce for chicken.
Before breading, pat chicken with paper towel to remove excess liquids. In a large zip lock bag, combine clour, panko, garlic salt and pepper, shake well.
Crust each chicken evenly with panko mixture. Deep fry in oil on medium to high heat until chicken is golden on each side.
Dipping Sauce: In medium bowl whisk soy sauce, sugar and water until sugar is dissolved. Stir in ginger, garlic and onions. Set aside to rest at room temperature. Serve as a dipping sauce for chicken.
compliments from: Maika'i Favorites Book.
Mix all ingredients except chicken.
Simmer for a few minutes. Arrange cut up pieces of skinned chicken in baking dish.
Spoon sauce over chicken.
Broil until golden brown.
Boil chicken breasts until tender and slice.
Boil broccoli 5 minutes and drain.
For sauce combine chicken soup, mayonnaise, lemon juice and curry powder.
Lay broccoli in 9 x 13-inch pan. Lay chicken over broccoli.
Spread sauce over chicken. Place shredded cheese over sauce.
Top with toasted bread crumbs.
Bake at 350\u00b0 for 40 minutes.
Simmer all ingredients together for 1/2 hour.
Pour over skinned chicken.
Cover with foil.
Bake until chicken is tender. Baste a couple times while baking.
Uncover last 30 minutes, baste, brown.
In a medium sauce pan, reduce nectar on high heat to about 1/3 cup.
Turn heat to low and add Tabasco sauce, corn syrup and habanero sauce.
Mix in garlic and cook on low for 10 minutes stirring occasionally.
Pour over chicken wings and mix.
Simmer in heavy skillet for 45 minutes.
Pour sauce over cut-up chicken and cook slow in oven uncovered for 2 to 3 hours.
Mix all ingredients together and heat, stirring occasionally until it thickens.
(You can add more chicken broth for a thinner sauce.)
I cook chicken and pork tenderloin in chicken broth with seasonings.
I let the meat sit out for 1/2 hour to cool before cutting.
tomatoes, molasses, vinegar, oregano, Worcestershire sauce and black pepper.
Cover
Cook pasta, adding summer squash or zucchini during the last 2 minutes of cooking; drain. Return to saucepan.
Rub steak with pepper. Cook in hot oil over medium heat until desired doneness, turning once (10-12 minute for medium. Remove steak from skillet.
For sauce, stir chicken broth, wine, and garlic into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for two minutes. Remove skillet from heat.
Cut steak into thin, bite-size strips. Pour sauce over pasta mixture; add steak slices. Toss gently to coat.