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Recipes
Rotisserie - Apricot Glaze for Chicken (Swanson Flavor Boost)
By á-47
Heat grill. In bowl, combine apricot preserves, whole-grain mustard and 1/2 chicken broth concentrate (about 1 1/2...
- 1/3 cup apricot preserved
- 1 Tbsp. whole-grain mustard
- 1 pkg (.5 oz.) Swanson flavor Boost, divided
- 2 Tbsp. butter, at room temp
- 1 tea. Mediterranean herb seasoning
- 1 whole roaster chicken 9about 5 lb)
Hot Peanut Chicken
By á-47
Place chicken in a 9x13 dish
- 4 chicken breasts halves, skinned and boned
- 1/3 cup creamy peanut butter
- 1 Tbsp. honey
- 3 Tbsp. lime juice
- 2 Tbsp. soy sauce
- 1/2 tea. ground cumin
- 1/2 tea. ground coriander
- 1/4 tea. hot pepper sauce
- 3 cups rice, cooked
- 2 Tbsp. sliced green onions, tops only
Asian Chicken Ramen Salad
By á-47
Mix together cabbage, Ramen noodles and chicken in a large bowl
- 1/2 head napa cabbage, thinly sliced
- 2 (3-4 oz) pkgs. dried Ramen noodles, seasoning removed, broken tnto bite-size pieces
- 2 cups shredded cooked chicken
- 1/4 cup hoisin sauce
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 2 tea. toasted sesame oil
- 1 (1") piece ginger root, peeled and grated
- 6 green onions, thinly sliced
- 1/4 cup peanuts, toasted
- leaves from 1 bunch fresh basil, sliced
- leaves from 1/2 bunch fresh cilantro, sliced
- leaves from 1 bunch fresh mint, sliced
Festive Chicken
By á-47
Stir the onion powder, paprika, garlic powder and black pepper in a small bowl
- 1 tea. onion powder
- 1/2 tea. paprika
- 1/4 tea. garlic powder
- 1/4 tea. pepper
- 2 lb. chicken parts, skin removed
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/3 cup buttermilk
- 1 small red pepper, chipped (about 1/2 cup)
- 4 medium green onions, sliced (about 1/2 cup)
- chopped fresh parsley
aDressing: Caesar type dressing
By á-47
In a large bowl, combine garlic, lemon juice, oil, egg yolk and mustard; season with salt and pepper
- 1 garlic clove, minced
- 2 Tbsp. lemon juice
- 1 Tbsp. extra-virgin olive oil
- 1 hard cooked egg yolk, mashed
- 1 tea. Dijon mustard
- 1/4 cup grated Parmesan, plus more for serving
- 2 large Hearts of romaine
Hot & Sour Chicken Soup
By á-47
Combine water, broth, chicken, rice mix, jalapeno, green onions and soy sauce in a large saucepan; bring to a boil ...
- 2 cups water
- 2 cups chicken broth
- 1 pkg. (about 10 oz) refrigerated fully cooked chicken breast strips, cut into pieces
- 1 pkg. (about 7 oz) chicken-flavored rice and vermicelli mix
- 1 jalapeno, minced
- 2 green onions, chopped
- 1 Tbsp. soy sauce
- 1 Tbsp. lime juice
- 1 Tbsp. minced fresh cilantro
Ham - Pomegranate-Jalapeno Glazed ham
By á-47
Preheat oven to 325 degrees
- one 7 lb. bone-in, spiral-cut smoked ham
- 1 cup chicken broth
- 20 whole cloves
- one 10-oz. jar jalapeno jelly (1 cup)
- 1 cup pomegranate juice
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1/4 tea. cinnamon
- 1/4 tea. ginger
Green Geans - Dijon Green Beans
By á-47
Place beans in a large saucepan and cover with water
- 1 1/2 lb. fresh green beans, trimmed
- 2 Tbsp. red wine vinegar
- 2 Tbsp. olive oil
- 2 ta. Dijon mustard
- 1/2 tea. salt
- 1/4 tea. pepper
- 1 cup grape tomatoes, halved
- 1/2 small red onion, sliced
- 2 Tbsp. grated Parmesan cheese
Salmon - Catalina Salmon
By á-47
Heat oven to 375 degrees Plce fish in 9-x13 pan sprayed with cooking spray
- 4 salmon fillets (1 1/4#)
- 2 green peppers, cut into thin strips
- 1/3 cup Kraft Fat Free Catalina Dressing
Breasts - Spiced with Orange Chipotle Glaze
By á-47
Combine the orange juice, marmalade and chipotle in a small bowl
- 1/4 cup orange juice
- 2 Tbsp. orange marmalade
- 1 tea. chopped chipotle en adobo
- 1 1/2 tea. cumin
- 1/2 tea. ground coriander
- 1/2 tea. salt
- 4 skinless, boneless chicken breast halves