Two Tasty Vietnamese Chicken Recipes

A lot of people assume that all Vietnamese food is very spicy or, worse still, identical to Chinese food. Poultry plays a large part in Vietnamese cuisine and fresh vegetables and fruits are popular in these recipes.

Fish sauce is used to flavor poultry, beef and pork dishes, just as it is used to season fish, seafood, and vegetarian meals. In fact, fish sauce is used more for its saltiness (rather like soy sauce) than for its fish flavor. The following two recipes will show you how tasty Vietnamese recipes can be and how easy they are to prepare.

Fruity Baked Chicken with Lemongrass

This appetizing recipe makes enough to serve four people and it is good with boiled rice. You can either cut up a whole bird to make this or just use your favorite parts of the bird. Let it marinate overnight for a more intense flavor.

What you will need:

1 whole skinless chicken, cut up
2 minced cloves garlic
2 tablespoons canola oil
1 teaspoon white sugar
1 tablespoon fish sauce
1/2 cup low-salt soy sauce
2 unripe bananas, in quarter slices
2 diagonally sliced stalks lemongrass, just the bottom 6 inches
4 halved slices fresh pineapple

How to make it:

Mix the soy sauce with the lemongrass, fish sauce, sugar, garlic, and oil in one bowl and put the bird in a second bowl. Pour the mixture over the bird, then cover it and leave it to marinate for at least three hours in the refrigerator.

Arrange the bird in a baking dish in one layer. Add the pineapple and banana and pour the rest of the marinade over it. Cover and bake for half an hour at 350 degrees F. Turn the meat over and bake it for another half an hour or until the chicken is cooked through and the juices run clear.

Chicken with Bamboo Shoots in a Tomato Sauce

This serves six people and it is nice with Chinese noodles or rice. Spanish-style tomato sauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds gives this easy dish a typically Asian flavor. Without those ingredients, it could pass as a Spanish or Italian dish.

What you will need:

2 green onions, in 1 inch pieces
1/8 teaspoon black pepper
1 1/4 lbs boneless, skinless chicken breast, in strips
1/2 cup water
1/2 cup tomato sauce
1/2 teaspoon garlic salt
2 tablespoons crushed, toasted sesame seeds
1 1/2 tablespoons fish sauce
2 tablespoons vegetable oil
8 oz can bamboo shoots, drained

How to make it:

Combine the chicken with the bamboo shoots, green onion, pepper, and garlic salt in a covered container and chill it for fifteen minutes. Heat the oil in a skillet and add the chilled mixture. Cook it for ten minutes or until the chicken is no longer pink.

Combine the water, tomato sauce, and fish sauce and pour this over the poultry. Turn the heat up to moderately high and bring the mixture to a boil. Cover the pan and turn the heat down to low. Cook for ten minutes. Sprinkle the crushed sesame seeds over the top and serve.

If you enjoy chicken recipes, you might like to try some international dishes. Sometimes however, nothing but a plate of classic fried chicken will do, especially when you crave comfort food in the form of an easy southern fried chicken recipe.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Tactics for Finding the Tastiest Chicken Wings Recipes

Have you been looking for a fabulous recipe in order to make the best chicken wings? They really are a fun treat or main course to suit your friends and relations. It is frequently a terrific dish that everyone generally seems to love, but not every person loves them grilled the same way. Some prefer scorching chicken wings while others like a lot more mellow chicken wings. Some eaters prefer chicken wings over loaded all sorts of marinade and other people enjoy these with simply no sauce in any way. Certainly, this is as to why it's usually very important to offer choices for your friends and relatives. Giving your family and friends a handful of different possibilities will assure the most wonderful and best wings for all individuals!

There are many different ways to fix the best possible wings of all time. Deep frying wings happens to be how most of the people prepare them, though what lots of individuals don't fully understand is that you could fix them many different ways. If you wish to deep fry them, first of all mix the meat with your flour combination, and afterward put them in your own hot oil to fry. There are far more than only a few thousand chicken wings recipes, from conventional red pepper cayenne with each flavoring of cultural variety in between.

Grilling or baking are much better for you when compared with deep frying them, which is why a large number of folks are starting to use these methods. Calories coming from a grilled chicken wing are definitely a lesser amount than fat laden calories from your fried chicken. Frequently, people can certainly benefit from both methods for one set of wings. Initially, it is possible to bake them, which allows the chicken to retain its delicious juices, and then once it is actually cooked all the way through, you can actually grill them, which will certainly bring all of the marvelous flavor to the exterior of the chicken regardless of precisely what recipes you get started with.

To get the best tasting wings in this world, whether baked, fried, or bbq, you'll first and foremost have to purchase a roasting pan. Position the chicken wings inside the pan, and then place them inside of a four hundred degree oven. If the wings aren't going to be frozen, allow them to stay within the oven approximately 45 minutes, but in case they've been frozen, permit them to remain within the oven for just a tad below 90 minutes. When the meat is cooked properly all the way through, put them in your outside (or indoor) bar-b-cue or grill, then flip them every couple minutes until they're beautifully golden brown; the mildly charred skin is often the eater's favorite portion! Cooking the best quality chicken wings is definitely very straightforward.

Then, put all of your meat straight into a tightly sealed compartment with plenty of your greatest chicken wing sauce recipe, and merely shake until the chicken is completely covered! When you have little ones, let them shake the chicken; they will like to be your helper every night once they discover how enjoyable it is! When the marinade covers the chicken completely, stick them back onto your grill for only 2 additional minutes, and then enjoy! For those who are uncertain whether the chicken is cooked through totally, slice inside just one of the thicker pieces of meat. If you find any pinkish coloring, place them back again onto the barbecue grill for several more minutes. Undercooked meat could be very unsafe to eat.

When everybody enjoys a taste of your delicious chicken, they will be going to deem them the most impressive wings ever! Whether you fry them, bake them, grill them, or the three, your family and friends will be requesting your delicious chicken wings recipe in no time.

Uncover lots more tips on the subject of how to find the best chicken wings recipes and marinades. If you are like most other people, hot and spicy chicken wings are really high on your list of great foods. Get hold of fabulous fried chicken wings recipes that are ideal for almost any celebration.

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Top 3 Cracker Barrel Recipes

Cracker Barrel Chicken And Dumplings Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Source: Cooking Cache.com

Cracker Barrel Biscuits
8 servings

2 c Bisquick
2/3 c Real buttermilk

1. Work together Bisquick and buttermilk to smooth dough. Dip hand in just enough Bisquick to kneed dough in bowl until smooth and elastic.

2. Shape dough into 16 thin patties, placing 1 atop another forming 8 biscuits in greased 93 round baking pan. Bake at 450 16 to 18 minutes or until golden. Wipe tops at once in
butter. They split easily because of the way you formed them with the 2 pieces.

3. To make BONANZA Copycats, add 4 ts sugar. Shape into 6 patties, 13 thick, 33 round. Place close together in greased round baking pan. Wipe tops in soft butter. Bake 450 18 minutes or until brown.

4. Cool 10 minutes before serving. Split with thumbs instead of cutting with knife. These do not keep well. Right out of oven wipe tops again with dabs more butter to keep
surface soft and tender.

Source: Gloria Pitzer's Secret Recipes

Cracker Barrel Hash Brown Casserole Recipe
8 servings
2 pounds Frozen Hashbrown Potatoes -- thaw
1/2 cup Margarine -- melt
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Onion -- chop fine
1 can Cream of chicken soup
2 cups Colby Cheese - grate
1. Preheat oven at 350 F. Spray a 9x13 baking pan with non-stick cooking spray.
2. Gently mix in the potatoes and pour into prepared pan or dish.
3. Bake uncovered at 350 F for 35 minutes.
Source: cdkitchen.com

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on restaurant recipes? Jake introduces you to the world of restaurant recipe cookbooks on his review site!

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Quick and Easy Boneless Chicken Recipes For Lunchtime

Boneless chicken is a favorite ingredient when it comes to making tasty dinners but what about lunchtime? You might think that cooking chicken is too time-consuming at lunchtime but actually there are plenty of quick and easy boneless chicken recipes you can make which are tasty, filling and will keep you satisfied until dinner time.

If you have some cooked chicken breast left over from last night's dinner you can make a chicken salad in about five minutes flat. Just combine the chicken with some lettuce, halved cherry tomatoes, cubes of cheese and your favorite salad dressing and you will have a delicious lunch.

What about making scrambled eggs and adding some chopped cooked chicken to the eggs? This would make a great brunch or lunch. Add a handful of frozen vegetables too, for some extra nutrients or a dash of Tabasco sauce for a spicy kick.

Stir-Frying Chicken

If you have raw boneless chicken to work with you might want to chop it up because stir-frying cubed chicken is much quicker than sauteing a whole chicken breast. Lunchtimes tend to be busy for many people so timeliness is important.

You can make a tasty chicken stir-fry for lunch by cutting a chicken breast into cubes and stir-frying them with onions, bell peppers, pineapple chunks, broccoli florets and anything else you fancy. Throw in some soy sauce and a couple of drops of sesame oil and you have a healthy and delicious lunch in minutes.

Recipe for Speedy Mozzarella Chicken

This baked chicken recipe is ideal if you want a filling lunch. Maybe you are going to be working late or you are not going to be home for dinner until very late and you want a substantial lunch to keep you going until then.

This simple combination of egg and breadcrumb-coated chicken, spaghetti sauce and cheese is really easy to make and it will be ready in half an hour. Serve it with some garlic bread and salad and this is a wonderful lunch or dinner recipe. This recipe serves eight people so you can reheat it the next day too. Alternatively you can halve the amounts.

You will need:

8 chicken breast pieces, no skin or bones
1 jar chunky spaghetti sauce
1 package grated mozzarella
1 beaten egg
Handful of breadcrumbs
3 tablespoons vegetable oil

How to make it:

Preheat the oven to 400 degrees F. Dip the chicken pieces in the egg and then in the breadcrumbs. Brown them in a skillet in the vegetable oil for a few minutes until golden brown on the outside.

Transfer the chicken to a 13 x 9 inch pan and pour the spaghetti sauce over it. Bake for 10 minutes, then sprinkle on the mozzarella and cover with aluminum foil. Turn the oven down to 325 degrees F and bake for another 15 minutes or until the chicken is cooked through.

There are plenty of easy boneless chicken recipes which are great for either dinner or lunch. Perhaps you fancy an authentic chicken cordon bleu recipe or another classic chicken dish. There are lots of international recipes such as easy chicken enchiladas which use boneless chicken as well. Boneless chicken can be used to make everything from salads and appetizers to hearty dinners. No wonder it is so well loved.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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HCG Diet Recipes Cookbook

Phase 2 of the hCG diet suggests on eliminating the "white" starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, fast foods, canned foods, deli meats, butter, artificial sweeteners, tap water, dairy products, soft drinks, products containing MSG (monosodium glutamate-flavor enhancer) and products containing high fructose corn syrup.

It is also important to avoid food products that contain herbicides, pesticides, flavor enhancers, antibiotics and growth hormones. These flavor enhancers may slow down weight loss and prevent you from reaching your weight loss potential.

Here are a few of our most popular hCG Diet Phase 2 Recipes.

Western Egg White Omelette

1 serving

• 3 egg whites (or egg white beaters)
• 1/2 oz. diced tomatoes
• 1/2 oz. green pepper
• 1/2 oz. white/green onion
• 2 tablespoons water
• 2 tablespoons unsweetened soy milk
• sea salt and pepper
• cooking spray

Directions: Mix water and eggs in large bowl, whip thoroughly. Coat pan with cooking spray. Place all vegetables in pan on medium heat and saute. Season with salt and pepper. Remove vegetables from pan. Place egg mixture in pan, pour vegetables on top of egg mixture, fold omelet over and serve on a dish.

Garlic Shrimp

1 serving

• 4 oz. shrimp (peeled and deveined)
• 4 garlic cloves, minced
• 1/2 cup HCG chicken broth
• pinch of black pepper and sea salt
• 1/2 tsp. parsley
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed dried red pepper
• 1 bay leaf

Directions: Heat a non-stick pan over MED heat. Mix 1/4 cup broth with crushed red pepper, minced garlic, and bay leaf. Add to pan. Cook for one minute. Add shrimp and cook for 4 minutes. Remove shrimp from the pan. Add the remainder of the 1/4 cup broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaf and serve!

Ginger Chicken

• 4 oz. of chicken breast
• 3 stalks celery
• 3 tbsp of blue agave (optional)
• 2 tbsp of liquid amino marinade
• 2 tsp of ground ginger

Directions:

Chop celery and saute in pan. Cook half way through then add chicken, adding just enough water through-out cooking to maintain food so it will not burn. When finished add all ingredients and let slowly caramelize over low heat.

Apple Chicken Salad

• 4 oz. diced chicken breast
• 4 diced celery stalks
• 4 tbsp lemon juice
• 2 pinches of cinnamon
• 1 stevia pkg
• squeeze of lemon
• 1 large diced green apple

Directions:

Mix ingredients together and serve!

Lemon Ginger Asparagus

• 1 1/2 cup asparagus
• 1/2 cup water
• 1/2 tsp minced ginger root
• 3 cloves minced garlic
• 1 squeeze of lemon
• black pepper

Directions:

Preheat pan over MED heat. Snap off woody ends of asparagus spears and discard. Snap spears into 2-3 pieces. Add garlic to the pan and cook for 2-3 minutes, add asparagus and water. Bring to a boil. Remove asparagus and top with lemon and pepper. Serve.

Strawberry Vinaigrette Dressing

• 6-8 fresh frozen strawberries
• 2 oz. apple cider vinegar
• 1 stevia packet

Directions:

Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow thawing. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!

The physicians at Inches and Pounds hCG Diet Program are dedicated to phasing your way to living a leaner and healthier life with our All New "Ultimate hCG Diet Recipe Cookbook" that includes a total of 156 delicious recipes for Phases 2 and 3. Includes; food cooking and preparation tips, grocery shopping list, grocery check off list, hCG essentials, published articles on food journaling and dieting while on the go and foods to avoid. Our Cookbook includes a large selection of the following: beverages, condiments, sauces, spices, dressings, breakfast foods, soups and salads, appetizers, snacks, veggies, fish and seafood, chicken and beef dishes and desserts.

Sonia Russell, LPN, professional diet coach and co-owner of Inches and Pounds has personally coached Dee Fish, our Inches and Pounds hCG Diet Spokesperson and author of our All New Cookbook. Dee has lost a total of 54 pounds and is now a size 2! She was able to turn a very strict and bland hCG diet food list into 156 absolutely delicious tasting recipes and in addition, added numerous helpful phase 2 and 3 hCG diet tips and tricks. To purchase our Inches and Pounds "Ultimate hCG Diet Recipe Cookbook", please visit http://www.inchesandpounds.com.

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Beer Can Chicken Recipes - Make a Delicious Chicken Today

What the heck is beer can chicken? No, it's not chicken stuffed inside a beer can, it's actually the other way around. It's chicken propped up on a beer can (full, of course) and baked or grilled. The steam and flavor of the beer helps keep the chicken moist during cooking, and it gives it a great taste, too. So, how do you make beer can chicken? Read on for some simply great beer can chicken recipes!

Beer Can Chicken on the Electric Smoker

1 whole chicken (do not cut up)
1 can beer at room temperature
2 Tbsp. onion, chopped
2 Tbsp. red wine vinegar
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

First, turn on the smoker to preheat according to your manufacturer's directions. Wash chicken and trim off loose skin if necessary, remove giblets from inside the chicken. Season the outside of the chicken with salt and pepper. As smoker heats, open beer and drink or pour out half the can, leaving half the beer in the can. Cut off the top of the can with a can opener, being careful not to spill. Add onion, vinegar, and garlic to beer, along with salt and pepper. When the smoker is heated, place the beer on the grill rack. Carefully place the opening of the chicken on the beer can, standing up with the legs down toward the grill rack. Adjust the chicken on the can until it stands up by itself. You have to completely cover the beer can with the chicken for this to work. Smoke the chicken on medium heat for about 4 hours or until the skin is a dark tan and the internal temperature of the thigh reads 170 degrees. Allow to stand 10 minutes before carving.

Beer Can Chicken on the Grill

1 whole chicken (do not cut up
1 can beer at room temperature
2 cloves garlic, minced
1 tsp. dried rosemary
2 tsp. extra-virgin olive oil
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
Juice of 1 lemon
Freshly ground black pepper
Kosher salt

Begin preheating grill. Rinse chicken and trim off any loose skin, if necessary. Take out giblets from inside the chicken. Sprinkle salt and pepper all over the outside of the chicken. Open beer and drink or pour out half. Place remaining ingredients inside the can. Use a can opener to take off the top of the can. Balance the chicken on top of the can, making sure the can is completely covered by the chicken. You may have to move the chicken around to get it to balance on the can. Place the chicken on the preheated grill. Cook over indirect heat for about 1 1/2 to 2 hours, or until the internal temperature of the thigh is 170 degrees. Let chicken stand about 10 minutes before carving.

You can adapt beer can chicken recipes to the oven, just use the beer can to balance the chicken and place it on the bottom rack in the oven and bake like you would normally. Beer can chicken recipes are a fun way to make chicken, and the juicy, tasty results are worth it!

Wendy Pan is an accomplished niche website developer and author. To learn more about beer can chicken recipes [http://homedistillationsite.info/beer-can-chicken-recipes-make-a-delicious-chiken-today], please visit Home Distillation Site [http://homedistillationsite.info] for current articles and discussions.

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Which Oil is Best For Deep Fried Recipes?

Deep-frying means cooking food in hot oil. Unlike with sauteing or pan-frying, the food is totally submerged in the oil when you deep-fry. This cooking method can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, so a lot of people prefer to cook with vegetable fats like canola oil.

Oil Smoke Points

When deep-frying, the oil you choose affects the quality and flavor of the finished dish, so it is important to know about the best oil for deep-frying. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the temperature at which the oil starts to decompose and give off smoky fumes.

Each time you fry, you lower the smoke point of the oil. If the smoke point of your oil is about 375 degrees F (the normal deep frying temperature), the smoke point will drop a few degrees after the first use.

This makes it useless, so you should choose an oil with a smoke point of 400 degrees F or more, like safflower, sunflower, soybean, corn, canola, peanut or sesame oil.

There are a few things that will decrease the smoke point of your oil, including the temperature you heat it to, the presence of salt, if the products you are frying contain vegetable oils, the amount of time the oil is heated for, how many times it is used, and the storage conditions of the oil.

Remember that when most oils reach 600 degrees F, that is the flash point, or when it is in danger of catching fire. If this should happen, smother the flames with a sheet of aluminum foil or a tight lid. Never use water on an oil fire because it will make the oil spatter.

Recipe for Deep Fried Battered Shrimp

This recipe is very simple and makes enough battered shrimp to serve six people. There are lots of different foods you can deep fry. One of the most popular is chicken and there are literally hundreds of deep fried chicken recipes you can choose from.

What you will need:

1 1/2 lbs raw, de-veined, and peeled shrimp
1/4 teaspoon salt
1/2 cup milk
1/2 cup cooking oil
3/4 teaspoons seasoned salt
1 cup all-purpose flour
1 beaten egg
Oil for deep frying
How to make them:

If you are using frozen shrimp, thaw them. Combine the egg and cooking oil, beating the mixture well. Add the rest of the ingredients and stir until everything is well mixed together.

Preheat the deep frying oil to 350 degrees F. Dip each shrimp in the batter, then drop them in the deep frying oil and fry for thirty to sixty seconds, or until the batter is golden brown. Remove them with a slotted spoon and drain on kitchen towels. Serve hot with a dip.

If you enjoy deep frying you might like to make some fried chicken or something different like chicken fried steak for your family. There is nothing difficult about deep fried food as long as you know which oil to use and what temperature to heat it to.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Chicken Enchilada Recipes - Easy & Quick To Prepare!

These chicken enchilada recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken enchilada recipes:

>> Chicken Enchiladas

2 pounds chopped cooked chicken (up to 3 lbs)

1 4.5 oz can chopped mild green chilies

1 onion - chopped

4 ounces shredded Monterey jack cheese

1 4 oz can chopped black olives

8 corn tortillas

1/2 stick butter or margarine

1/2 cup chili powder

1/3 cup flour

1/2 teaspoon garlic salt

1/4 te ground cumin

1/4 teaspoon crushed oregano

3 15 oz cans chicken broth

1 12 oz can tomato sauce

Mexican Gravy:

Melt margarine in saucepan. In aq bowl, mix together dry ingredients. Slowly add dry ingredients to margarine, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to margarine mixture, stirring constantly. Stir into tomato sauce.

Enchiladas:

In mixing bow, stir together chicken, chilies, onion and 1 cup of Mexican gravy. In Crock-Pot, place foil handles (see directions below). Dip tortilla in Mexican gravy and lay in Crock-Pot. Spread about 3 tablespoons chicken filling over tortilla, and sprinkle with cheese and olives. Continue layering process until the top of Crock-Pot has been reached. Final layer should be cheese and olive layer. Pour any excess gravy over top of tortilla stack. Cook on Low 4 to 6 hours or on High for 1 1/2 to 2 1/2 hours.

Foil Handles:

Tear off three 18 x 2-inch strips of heavy foil or use regular foil flooded to double thickness. Criss-cross the foil strips in a spoke design and place in Crock-Pot to make lifting of tortilla stack easier.

>> Chicken enchiladas version 2

3 Chicken breast halves

16 oz Can tomatoes, chopped

10 oz Can cream of chicken soup

4 oz Can chopped green chilies

1 c Chopped onion or onion salt

2 c Shredded cheddar cheese

1 t Ground cumin

1/2 t Garlic powder

12 Corn tortillas

Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place
one on a plate, add 2 Tb. of mixture and 1 Tb of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with
remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

That's it for today! If you want more chicken enchilada recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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Baked Fish Recipes - Mahi Mahi

Nowadays, we are wondering why we are seeing Mahi Mahi on so many eating places. One of the big reasons for this is that restaurants are playing a little trick on all of us.
The word Mahi Mahi, comes from Hawaii and it means "Strong Strong" in English. It refers to a fish we all know as the Dolphin. By looking at some reactions of individuals and the idea that you are eating the famed Dolphin known as Flipper, the restaurants changed the name so you won't get stunned and think they are trying to serve you a piece of that adorable animal.
Many times, Mahi Mahi is hyphenated like Mahi-Mahi and sometimes people use an alternative name which is called "Dorado". Whatever you want to call it, this is a fish that has both great flavor and the nice, firm texture that most seafood fans prefer.
You can discover the Mahi Mahi swimming in many waters. They are found and most abundantly in the Gulf of Mexico and in the warm Caribbean Sea. So the next time you will go to a eating place and order a Mahi Mahi, you will remember the previous sentence. The Mahi Mahi on your dish is probably caught in of those two waters.
In North America you will find the best selection of Mahi Mahi in mid-spring through mid- to late-summer. But, fresh Mahi Mahi is mostly available throughout the year. You can also find frozen Mahi Mahi fillets all year round.
Mahi Mahi has to look pink or light beige. If this is the case, you have found some fresh fish! Darker meat is certainly safe to eat, but the taste might be too strong for some individuals.
You can steam, poach, fry, bake and grill your fresh Mahi Mahi because it's a all-around fish. It doesn't matter which cooking method you want to use but you have to be careful not to overcook it.
Here's a recipe of my favorite dish:
Macadamia Nut Crusted Mahi Mahi
Ingredients:
* 2 ounces macadamia nuts
* 4 ounces plain bread crumbs
* 6 (6 ounce) mahi mahi fillets
* 4 ounces butter
* 2 ounces shallots, diced
* 4 cups chicken stock
* 4 ounces pineapple, rough chopped
* 4 ounces papaya, rough chopped
* 4 ounces mango, rough chopped
* 1 tablespoon shredded coconut
* 2 habanero peppers, seeded
* salt and pepper to taste
* white sugar to taste
Methods:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.
If you are looking for more recipes for any kind of fish like, Mahi Mahi, Sea Bass, Catfish, Tilapia, Swordfish, Redfish and many more..please take a look at Baked Fish Recipes. You can also take a look at the following blog, Fried Fish Recipes and Grilled Fish Recipes.

Tariq Ghazi is a devoted writer.

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Best Oil For Deep Fried Recipes - It Makes All The Difference!

Deep-frying indicates preparing food in hot oil. In contrast to sautéing or pan-frying, your meals are completely immersed in the oil whenever you deep-fry. This particular cooking food technique could be traced to unique European and Asian origins, once the excess fat had been rendered from beef and used to prepare meals quicker compared to roasting or even simmering. There is lots of cholesterol within animal fat; therefore many people would rather cook with vegetable fat such as canola oil.
Oil Smoke Factors
Whenever deep-frying, the oil you select impacts the quality as well as taste of the completed meal, so it's vital that you know about the greatest oil for deep-frying. Canola oil, safflower oil, peanut oil, as well as sunflower oil are great types of natural oils for deep-frying simply because they have higher smoke factors. What this means is they're not going to break up at higher temps. The actual smoke stage of the oil is the heat where the oil begins to decay and give off smoky gases.
Any time you fry, you decrease the smoke stage of the oil. When the smoke stage of the oil is about 485 degrees Fahrenheit (the standard deep frying heat), the actual smoke stage may decrease several levels after the first use.
This will make it ineffective, which means you should select good oil with a smoke stage of 400 degrees Fahrenheit or even more, such as soybean, peanut, safflower, sunflower, sesame, canola, or even corn oil.
There are some things that may decrease the smoke stage of the oil, such as the heat you heat it to, the presence of sodium, if the items you're frying include vegetable oils, how long the actual oil is warmed for, how often it's used, and also the storage space conditions of the oil.
Keep in mind that whenever most oils reach 600 degrees Fahrenheit, that's the flash stage, or when it's at risk of catching fire. If this ought to occur, smother the fire with a linen of aluminum foil or perhaps a tight cover. By no means use water on an oil fire since it can make the actual oil spatter.
Recipe for Fried Battered Shrimp
This particular recipe really is easy and tends to make enough battered shrimp to serve 6 individuals. There are lots of various meals you are able to deep fry. Probably the most well-liked is actually chicken and there are literally countless fried chicken recipes you are able to select from.
What you will need:
one 1/2 pounds uncooked, de-veined, and peeled shrimp
1/4 tsp sodium
1/2 cup whole milk
1/2 cup oil
3/4 teaspoons experienced sodium
one cup all-purpose flour
one outdone egg cell
Oil with regard to heavy baking
Steps to make them:
If you work with frozen shrimp, unfreeze them. Mix the egg as well as oil, beating the mixture nicely. Include all of those other components and mix till things are nicely mixed with each other.
Pre-heat the deep frying oil to 350 degrees Fahrenheit. Drop every shrimp within the batter, after that drop all of them in the deep frying oil and fry for 30 to 60 mere seconds, or before batter is actually gold dark brown. Remove them with a placed spoon and drain on kitchen area towels. Serve hot with a dip.

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Hearty Chicken Recipes for the Family

Does your family love chicken? Mine does, but it's so easy to get sucked into preparing repetitive recipes. I started hunting around for new recipes in an attempt to reignite my family's taste for chicken—and boy did I get lucky! I found some really great recipes, but my family's three favorites have been included in this article. I hope you, too, will take the initiative to try new recipes, especially if it means finding a new family favorite!

If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

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2 great Thia recipes

Thai New Year, or Songkran, takes place between 13-15 April this year and is often referred to as the water festival, as it traditionally celebrates the end of the dry season. During Songkran, it is customary to celebrate with loved ones by throwing water on them - it is believed the water washes away evil and misfortune.
Another tradition is to show generosity and this usually takes the form of a Thai banquet. So invite your friends and family around and tempt them with these mouthwatering Thai recipes.

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Low Cholesterol Diet Recipes

Low Cholesterol Diet Recipes To Stick With.

Here is just one idea for low cholesterol diet recipes:Pasta Broccoli with Roasted ChickenIngredients:1 one pound box of pasta of your choice, (1 box- whole wheat or higher fiber brands work best with low cholesterol diet recipes!)1 10 oz. Box of frozen chopped broccoli, and fresh boneless, skinless chicken breasts (about 1 lb)Have on hand: canned or boxed low sodium chicken broth fresh garlic cloves olive oilsalt and pepper to taste Take chicken breasts (about one pound) and let marinate in low sodium chicken broth for at least 30 minutes. Chicken meals are more plentiful in low cholesterol diet recipes than beef main dishes.Preheat oven to 350 degrees. Place chicken breasts in pan and bake for 30-40 minutes until cooked through. If your prefer, you can sear them in a pan on top of stove.Boil pasta, preferably whole grain, according to package direction. Once pasta is added, and boiling, place frozen broccoli in small saucepan according to package directions. Drain pasta, return to pot.

Keep warm. Drain broccoli, reserving a half cup of liquid. Pour broccoli into pasta pot and add about a quarter to a half cup of olive oil along with chopped fresh garlic cloves. Use one or two cloves for milder garlic flavor or more depending on your taste. Take cooked chicken, cut up into bite size pieces and add to pasta. Heat through and serve hot with salt and pepper to taste. When preparing low cholesterol diet recipes, seasoning can add flavor.Variations:Substitute white beans for chicken.

Simply drain and rinse and add to pasta and broccoli and heat through.Use cauliflower, carrots or peas for the vegetable. Use fresh vegetables if in season and available. You can season tofu or salmon and pan fry in a little olive oil before adding to pot of cooked pasta. Salmon and similar fish along with various beans can be a staple of low cholesterol diet recipes. The variations on this recipe are virtually endless as long as you use fresh vegetables and olive oil. You can virtually eat this for several nights with variations and have a very filling, very satisfying low cholesterol diet recipe every night! When preparing low cholesterol diet recipes, be sure to avoid fats such as butter and margerine, both of which are high in fat. Try to stick with oil olive or canola oil.

Want to know more about low cholesterol diet recipes. Visit Mike Harrah's page at http://lowcholesterolrecipes.org/ now!

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Fried Chicken Recipes

Growing up in the south, I was introduced to fried chicken at an early age. All of my family would come over on Sunday afternoon to enjoy a feast that included fried chicken and varied side items like okra, green beans, corn on the cob, sweet potatoes, and cornbread. Not only was the food yummy but the business was great as well!

Today, I wanted to share with you some history on fried chicken and also supply you with some de facto good fried chicken recipes. First, let's discuss some of the history behind fried chicken...

Pan Fried Chicken

"Fried chicken has a dual origin in the rural American South. The Scots had a tradition of deep frying chicken in fat, unlike their English counterparts who baked or boiled chicken. Later, as African slaves were introduced to households as cooks, seasonings and spices were added that are absent in original Scottish cuisine, enhancing the flavor. Since slaves were often allowed to keep only chickens, frying chicken as a extra opportunity spread through the African American community. After slavery, poor rural southern blacks continued the tradition since chickens were often the only animals they could afford to raise. Since fried chicken could keep for several days, it travelled well, and also gained favor during segregation when blacks normally could not find places to eat and had to carry their own food. Southern whites also continued the tradition of frying chicken. While not petite like blacks socially, poor whites were no great off economically. Therefore, fried chicken continued to dominate as "Sunday dinner" or on other extra occasions."

The first method that I am going to share with you de facto ties together an English style of cooking along with Scottish and Southern influences. I say this because the method is an oven fried chicken recipe. Don't worry if this is not your cup of tea! We will be sharing original fried chicken recipes below this one.

Oven Fried Chicken

2 1/2 - 3 lbs. Chicken pieces 2 tsp. Salt 1/4 tsp pepper 1 cup flour 2 tsp. Paprika 1/2 cup oil or crisco melted

Coat chicken with combined flour, salt, paprika and pepper. Dip in oil and place skin side down in pan. Bake at 375 for 30 minutes and turn chicken and bake 30 minutes or until done.

Obviously, this is not how we normally do it down here, but it's a good method that I wanted to share with you. Now for the good stuff! Next, I want to share with you a good southern fried chicken recipe.

Simple Southern Fried Chicken

1 frying chicken, skin removed if you want lower fat. I leave the skin on. 3 teaspoons Lawry's Seasoned Salt 2 garlic cloves, finely chopped 1 cup all purpose flour 1 cup vegetable oil

1. Season chicken with all seasonings.

2. Roll chicken in flour until covered. Shake off excess flour. Sprinkle added seasoning.

3. Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a petite longer than most.

You can start out with the oil very hot and then sacrifice it later. This seals in the moisture and flavor, then cooks it.

My hope is that you enjoy these fried chicken recipes. We will be providing more great recipes and resources so be sure to check with us real soon! In the meantime, I encourage you to check out the following resource. You'll be glad you did!

Fried Chicken Recipes

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Fabulous Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

Jake Kelly is passionate about restaurants and restaurant recipes! He has years of experience in reviewing restaurant food, and today he writes articles on restaurants and the best food in the industry!



Check out more delicious Chili's restaurant recipes!



More Copycat Recipes here!

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simple Oven Fried Chicken Recipes

Oven fried chicken recipes are very easy to make. I got even lazier and used some shake and bake that I found in the pantry, instead of the crackers. This was fast, easy, and best of all, it tasted great. Also, it's convenient for busy moms.

Oven fried chicken recipe #1

Pan Fried Chicken

Ingredients:

4 Boneless, skinless chicken breasts

1 stick margarine

1 sleeve saltine crackers - crushed

Instructions:

Preheat oven to 375. Melt margarine on 11x14 baking sheet in oven while preheating. When margarine is melted take off sheet from oven and coat each chicken breast in margarine, then in crushed saltines. Place back on baking sheet and bake for 40 minutes turning halfway through.
Oven fried chicken recipe #2

Ingredients:

2 large eggs, beaten lightly

1 tablespoon Dijon mustard

1 teaspoon dried thyme

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 package (5 1/4 ounces) plain Melba toast, pulsed to sand and pebble texture

4 drumsticks and 4 thighs, skin removed

Spray bottle filled with vegetable oil or vegetable oil cooking spray

Instructions:

Adjust rack to upper-middle position and heat oven to 400 degrees F. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan. Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess. Set chicken on rack. Spray top quantum of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs.
Oven fried chicken recipe #3

Ingredients(For 6 servings):

2 chickens (3 pounds each), cut in eight serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Instructions:

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece fully with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1 inch and heat to 360 degrees on a thermometer. Working in batches, considered place any pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. take off the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F. Before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Most habitancy use a frying pan, but I use a stockpot so the grease doesn't get all over the stove (and me!).

I use a candy thermometer to check the oil temperature.

simple Oven Fried Chicken Recipes

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perfect Prawns - Tips For Frying Prawns and Two Recipes

Prawns or shrimps are ideal for frying because they have such a short cooking time. You can whether pan fry them or deep fry them and both methods are fast.

It is best to use a non-stick wok if you are pan frying. A wok has high sides, which means you can toss the ingredients without spilling them over the sides, as is the case with most frying pans and skillets. Since fish and seafood is often pan fried for Asian-style dishes, woks are very handy to have. You can use any kind of oil for frying because the cooking process is so fast. This also means you will not need much oil, especially if you are using a nonstick pan.

Pan Fried Chicken

Some recipes will call for the fish to be cooked first, some might call for cooked seafood and others will tell you to add the fish right at the end because once it is pink it is done and this type of seafood cooks in less than a minute, whether you fry, boil, grill or broil it. The following pair of recipes gives you a good idea how easy it is to fry this yummy fish.

Recipe for Malaysian Pan Fried Prawns

The following formula takes about one miniature to make, so it is ideal if you want to make a quick lunch for one. Duplicate the formula or triple it if you want. Serve this in a baked potato, on toast or with rice or noodles.

You will find that the wok gets very dry and the shrimp might appear to be burnt but this is normal and any charring on the fish will taste good and add to the comprehensive flavor. You can use fresh water prawns or just jumbo sized ones for this recipe.

What you will need:

6 big prawns 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 finely chopped clove garlic 1 teaspoon rice wine 1 teaspoon cooking oil 1 teaspoon chopped scallions

How to make it:

Heat the cooking oil in a wok, and then add the garlic. Saute it until golden brown, and then add the wine, sugar, soy sauce, and prawns. Press each prawn down on both sides as you cook them and keep the ingredients intelligent in the wok. Add the chopped scallions and serve hot.

Recipe for Deep Fried Prawns

This deep fried formula is quick and easy to make and you can serve the tasty fish with a dipping sauce. Sweet and sour sauce is good with this one, or perhaps you would prefer something creamy like lemon mayonnaise or garlic mayonnaise.

What you will need:

8 medium sized prawns 1 teaspoon baking powder 1/2 cup all purpose flour Soy sauce Salt Water, as needed Oil, for deep frying

How to make it:

Combine the flour and baking powder with adequate water to make a runny batter. Season the fish with salt and soy sauce and stir them into the batter. Deep fry them in the oil until golden brown, then serve immediately.

perfect Prawns - Tips For Frying Prawns and Two Recipes

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Which Oil is Best For Deep Fried Recipes?

Deep-frying means cooking food in hot oil. Unlike with sauteing or pan-frying, the food is totally submerged in the oil when you deep-fry. This cooking recipe can be traced back to exotic European and Asian roots, when the fat was rendered from meat and used to cook foods faster than with roasting or stewing. There is a lot of cholesterol in animal fats, so a lot of population prefer to cook with vegetable fats like canola oil.

Oil Smoke Points

Pan Fried Chicken

When deep-frying, the oil you choose affects the capability and flavor of the ended dish, so it is important to know about the best oil for deep-frying. Peanut oil, sunflower oil, canola oil, and safflower oil are good examples of oils for deep-frying because they have high smoke points. This means they will not break down at high temperatures. The smoke point of an oil is the climatic characteristic at which the oil starts to decompose and give off smoky fumes.

Each time you fry, you lower the smoke point of the oil. If the smoke point of your oil is about 375 degrees F (the general deep frying temperature), the smoke point will drop a few degrees after the first use.

This makes it useless, so you should choose an oil with a smoke point of 400 degrees F or more, like safflower, sunflower, soybean, corn, canola, peanut or sesame oil.

There are a few things that will decrease the smoke point of your oil, along with the climatic characteristic you heat it to, the nearnessy of salt, if the products you are frying contain vegetable oils, the whole of time the oil is heated for, how many times it is used, and the storage conditions of the oil.

Remember that when most oils reach 600 degrees F, that is the flash point, or when it is in danger of catching fire. If this should happen, smother the flames with a sheet of aluminum foil or a tight lid. Never use water on an oil fire because it will make the oil spatter.

Recipe for Deep Fried Battered Shrimp

This recipe is very easy and makes enough battered shrimp to serve six people. There are lots of dissimilar foods you can deep fry. One of the most beloved is chicken and there are unmistakably hundreds of deep fried chicken recipes you can choose from.

What you will need:

1 1/2 lbs raw, de-veined, and peeled shrimp 1/4 teaspoon salt 1/2 cup milk 1/2 cup cooking oil 3/4 teaspoons seasoned salt 1 cup all-purpose flour 1 beaten egg Oil for deep frying How to make them:

If you are using icy shrimp, thaw them. Couple the egg and cooking oil, beating the compound well. Add the rest of the ingredients and stir until everything is well mixed together.

Preheat the deep frying oil to 350 degrees F. Dip each shrimp in the batter, then drop them in the deep frying oil and fry for thirty to sixty seconds, or until the batter is golden brown. Remove them with a slotted spoon and drain on kitchen towels. Serve hot with a dip.

Which Oil is Best For Deep Fried Recipes?

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Boneless Chicken Recipes - Easy & Quick To Prepare!

These boneless chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy boneless chicken recipes:

Pan Fried Chicken

>> Honey Only Chicken Muffins

1 c Unbleached flour

1 c Cornmeal

1 tb Baking powder

1 tb Mustard - dry

1/2 ts Baking soda

1/2 ts Salt

2 c Skinless boneless chicken Breast -- cooked/chopped

1 c Buttermilk at room Temperature

1/4 c Applesauce at room Temperature

2 Egg whites whipped

2 tb Honey

Preheat oven at 350. Put in order 12 muffin tins with cooking spray and flour. In a mixing bowl, merge flour, cornmeal, baking powder, mustard, baking soda, and salt.

In a an additional one mixing bowl, merge chicken, buttermilk, applesauce, egg whites, and honey. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins 3/4 full. Bake for 20 minutes.

Here is an additional one recipe that is very tricky but very easy to prepare. Just check it out, you'll surely like it.

>> Boneless Chicken With Pimento's

1 c Cream of chicken soup

2 T Oil

1/2 cn Milk

1/2 c Grated cheese

2 T Mustard

1 Box of broccoli spears

2 T Chopped pimento

Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then add broccoli and pimento Cook 2 minutes. Serve over rice.

In a an additional one mixing bowl, merge chicken, buttermilk, applesauce, egg whites, and honey. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins 3/4 full. Bake for 20 minutes.

That's it for today! If you want more boneless chicken recipes just check below:

Boneless Chicken Recipes - Easy & Quick To Prepare!

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aged Recipes from Chefs of the Past -Part I

Risotto with Saffron - Maestro Martino, Italian, Circa 1477

Ingredients:

Pan Fried Chicken

350 g of Italian rice - 8 dl of whether chicken or capon broth - 3 egg yolks - 1 teabag's worth of saffron - powdered cinnamon - grated ginger - salt

Preparation:

Pour the rice into the boiling broth and cook until the liquid is absorbed. Leave to cool for about 10 minutes, then dress with ½ teaspoon of cinnamon and ditto the ginger. Join the saffron with some broth on the side and add it to the rice. Whisk the egg-yolks and add them speedily to the rice, then mix well. When done cooking, add salt to taste and serve.

Salmon Kebabs - Maitre Menon, French, Active 1740-1755

Ingredients:

1kg. Of app. 2cm thick slices of salmon, 1 ½ cups grated bread, 6 spoons of olive oil, 2 egg-yolks, 2 spoons minced parsley, 2 finely minced baby onions, salt, pepper, 4-8 skewers.

Preparation for this old recipe:

Skin and bone the salmon, then cut it into cubes of about 1 inch3. To prepare the marinade, whisk the oil and egg-yolks in a large box and add salt, pepper, parsley and baby onions. Add the salmon, mix it well then leave it to marinate for 1-2 hours. Put the salmon cubes onto the skewers and cover them with the grated bread. Cook them on the grill about 10-15cm from the flame until they are browned on all sides, which amounts to about 4 minutes per side.

Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395

Ingredients:

Mullet or other fish of the same dimensions (even 300-400g trout)

The sauce: ½ cup (1.25 deciliters) wine vinegar, 5 slices of bread (without crust), 1½ teaspoons powdered cinnamon, 1 teaspoon grated ginger, crushed cardamom seeds, ½ teaspoon crushed clove, ½ teaspoon crushed mace, ½ teaspoon black peppers, salt to taste.

Preparation for this old recipe:

Thoroughly clean the fish and then dry them. Place them in a baking pan and salt them. Pour in adequate water to almost submerge the fish. Cover the baking pan with aluminum foil and place it in a pre-heated oven (180?C/356?F) and bake for 20-25 minutes. Let the fish dry on kitchen paper and serve apart from the sauce. The sauce: soak the bread in the vinegar and let it rest for about 5 minutes or until it is soft. Put the bread in a food processor along with the cinnamon, ginger, cardamom, cloves, mace and pepper and process until the composition becomes a cream. Add salt to taste.

Stuffed Champignon Mushrooms - M. Antonin Carême, French, 1783-1833

Ingredients:

250g chicken breast, 2 spoons finely chopped scallions, 2 egg yolks, 500g large champignon mushroom caps, 45g of mushrooms, lemon juice, salt and pepper.

Preparation:

Finely chop the chicken breast. Add the scallions with abundant salt and pepper and add the egg yolks as a thickener. Mix. Empty out the mushroom caps and fill them with the stuffing. Butter a baking pan and arrange the mushroom caps in it, then place it in a preheated oven (175?C/347?F) and cook for 25-30 minutes or until the mushrooms are tender and the stuffing browned. Spray with lemon juice and serve warm.

Castilian Pan-Fried Chicken - M. Antonin Carême, French, 1783 -1833

Ingredients:

1 ½ spoons butter, 250g cubed speck, 1 whole chicken (approx. 1.5kg) cut to pieces, 2 sliced onions, 250g mushrooms without stems, 2 parsley stems, ½ clove of crushed garlic, 1 bouquet of herbs, salt and pepper, 250g skinned and quartered tomatoes without seeds, 1 cup chicken broth.

Preparation:

Melt the butter in a pan and lightly brown the speck over a medium flame. Add the chicken pieces with the skin to the pan and fry them for about 5 minutes or until the meat becomes firm and white. Add the onions, mushrooms, parsley, garlic, bouquet of herbs and salt and pepper. Continue cooking over a medium flame, stirring and turning the chicken every so often for 20 minutes or until the onions have come to be soft and the chicken tender. Add the tomatoes, inspiring the chicken pieces on top of the tomatoes and continue cooking for a added 10 minutes. Place the chicken on a serving plate and keep warm. Salt the sauce to taste, ornament the chicken with it and then serve.

aged Recipes from Chefs of the Past -Part I

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