erving size pieces.
Coat chicken with cornstarch.
Heat vegetable oil
he chicken on a baking pan. Mix some salt, pepper and paprika with
50\u00b0F. Season the chicken with salt and pepper and roast for about 40
>with the 4 chicken breasts.
Toss chicken to coat thoroughly.
Allow chicken
nch baking dish or coat with cooking spray.
In a
minutes; drain and set aside.
Season chicken and pineapple with salt and pepper. If
Brush chicken pieces thoroughly with teriyaki base and glaze with honey and pineapple.
Cook chicken on grill 4 to 5 inches from hot coals 15 minutes or until tender, turning and brushing every 5 minutes with remaining baste and glaze.
(Or broil 5 inches from heat source about 15 minutes.
Turn and brush every 5 minutes with baste and glaze.)
Makes 6 servings.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
e chicken broth; stirring constantly, until mixture begins to boil and thicken
Grill or broil chicken breasts; slice into thin strips.
Cook pasta according to package directions.
Toss with olive oil, return to pot.
While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
Boil for 2 minutes.
Reduce heat, add Gorgonzola, parmesan and nutmeg.
Stir until melted.
Serve sauce over noodles, top with chicken and chopped tomatoes.
he tri tip with salt, pepper onion and garlic powder. Set
Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat
at; add chicken.
Cook, stirring, until chicken is cooked through
Peel avocados and halve lengthwise.
Remove pits.
Rub with lemon juice to preserve color.
Cut shrimp into 1/4-inch pieces. Toss with celery and pineapple.
Blend in sour cream, onion salt and salt.
Pile salad mixture into avocados; sprinkle each with 1 tablespoon Swiss cheese.
Chill 1/2 hour before serving.
Serves 4.
ackage directions. Meanwhile, heat cream and butter in a large saucepan
Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
e chicken, butter, soup, and onion in a slow cooker, and fill with enough
rticle. Transfer chicken as cooked to bowl with vinaigrette and turn to coat
Drizzle the tuna with 2 tbsp olive oil, the soy sauce and 1 tbsp lime juice and set aside to marinate briefly.
Meanwhile, to make the salsa, mix the avocado, onion, diced chili pepper, chopped cilantro and pineapple together in a bowl.
Season the tuna with salt and pepper. Heat 2 tbsp olive oil in a pan and cook over high heat for 2-3 mins on each side. Serve with the salsa. Garnish with the whole chili pepper, lime slices and cilantro leaves.