***QUEEN’s KITCHEN***

ask her whenever u see her

aww ook

tht's my sweet cute girl

thnk U

more recipes needed

ook

Apple Roly Polies

Ingredients

    * 6 baked apples, skin partly removed
    * Pie crust or crust for meat pies
    * Lemon or nutmeg sauce

Instructions

   1. Roll the pie crust one-eighth inch thick; if using crust for meat pies, one-fourth inch thick.
   2. Cut in eight-inch squares, put an apple on each, fold the crust, dust with granulated sugar and a little cinnamon, place in a pan oiled with corn oil and bake thirty minutes.
   3. Serve hot with sauce.

Baked Chicken



Ingredients

    * 2 chickens, cut into serving pieces
    * Salt and pepper to taste
    * Flour for dredging
    * 1/2 cup butter
    * 1 cup chicken stock
    * 1 cup cream


Instructions

   1. Sprinkle chicken pieces with salt and pepper and dredge with flour. Place pieces in a dripping-pan and dot with butter.
   2. Bake 30 minutes in a 375 degree oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
   3. Remove chicken from pan. Add chicken stock and cream to the pan drippings. Stir well and add salt and pepper to taste.

Orange Peel And Chicken Sandwich



Ingredients

For each sandwich:

    * 2 slices of buttered bread
    * 3 slices of cold chicken
    * ½ orange, peel only
    * 1 tablespoon mayonnaise sauce

Mayonnaise sauce:

    * 1 teaspoon of pepper
    * 2 teaspoons of mustard
    * 1 teaspoon of salt
    * 2 egg yolks
    * 2 tablespoon of vinegar
    * 1.5 cups of olive oil

Instructions

To make mayonnaise sauce:

   1. With a hand mixer or blender mix pepper, mustard and salt with egg yolks.
   2. Add 1 tablespoon vinegar.
   3. Gradually add 1.5 cups of olive oil, mixing constantly.
   4. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until the full two tablespoons of vinegar and all the oil is used. Mayonnaise should be stiff enough to hold its shape.
   5. Note: If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture.

To make the sandwiches:

   1. Chop the orange peel very fine and mix with the mayonnaise sauce.
   2. Place the slices of chicken on one slice of the bread.
   3. Spread the mixture over the chicken and cover with the other slice of bread.

BBQ Crock pot Chicken

Ingredients

    * 2 pounds boneless chicken (breasts, thighs or both)
    * 1 bottle prepared BBQ sauce
    * 2 tablespoons soy sauce

Instructions

   1. Spray inside of slow cooker with non-stick cooking spray.
   2. Place boneless chicken in the crock pot.
   3. Pour 3/4 of the BBQ sauce over the chicken; refrigerate the remainder
   4. Add the soy sauce.
   5. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
   6. Remove the chicken from the slow cooker and cut it into bite-sized chunks.
   7. Mix the remaining BBQ sauce with the 1 cup of the sauce in the crock pot. Pour it over the chicken before serving.

Cashew Chicken

Ingredients

    * 3 chicken breast halves, boned and skinned
    * 1/2 pound of Chinese pea pods
    * 1/2 pound of fresh Chinese mushrooms, sliced
    * 4 green onions, minced
    * 2 cups of bamboo shoots, drained
    * 4 garlic cloves, chopped
    * 1 cup of chicken broth or chicken stock
    * 1/4 cup of soy sauce
    * 2 tablespoons cornstarch
    * 1/2 teaspoon of brown sugar
    * 1/2 teaspoon of salt
    * 4 tablespoons of peanut oil
    * 4 ounces of cashew nuts

Hot rice goes well with chicken and cashews.
Hot rice goes well with chicken and cashews.

Directions

   1. Slice chicken breast into very thin slices and cut them into squares.
   2. Place on a plate and set aside.
   3. Slice the vegetables.
   4. Add them to the plate with chicken.
   5. Mix soy sauce, cornstarch, sugar, and salt.
   6. Heat 1 tablespoon of oil in skillet over medium heat.
   7. Stir in the cashews.
   8. Fry for a minute.
   9. Shake the pan as you fry so that the nuts are lightly toasted.
10. Place nuts on a plate.
11. Add more oil to pan.
12. Stir fry chicken until it looks clear.
13. Reduce heat to low.
14. Add pea pods and mushrooms.
15. Slowly pour in the soy sauce, cornstarch, sugar, salt mixture.
16. Add the broth.
17. Cover and cook until thickened, stirring often.
18. Simmer uncovered for two minutes.
19. Remove from heat.
20. Add green onions and nuts and serve immediately with steamed rice or use a recipe for Japanese rice.
21. Serves four.

Chestnut Sauce for Turkey Or Chicken



Ingredients

    * 1 cup boiled chestnuts
    * 1 1/2 cups hot white stock
    * 1 teaspoon catsup
    * 1/4 teaspoon salt
    * 1/4 teaspoon paprika
    * 1 tablespoon butter

Instructions

   1. Mash the chestnuts.
   2. Stir chestnuts the white stock.
   3. Season with catsup, salt, paprika, and butter.
   4. Cook until smooth and of the proper consistency.

Chicken Hollandaise



Ingredients

    * 1½ tablespoons butter
    * 1/3 cup finely chopped celery
    * 1 teaspoon finely chopped onion
    * ¼ teaspoon salt
    * 2 tablespoons corn starch
    * Few grains paprika
    * 1 cup chicken stock
    * 1 cup cold cooked chicken, cut in small cubes
    * 1 teaspoon lemon juice
    * 1 egg yolk

Instructions

   1. Cook butter and onion over low heat 5 minutes; stir in corn starch and stock gradually.
   2. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute.
   3. Serve with buttered Graham toast.

Chicken Salad



Ingredients

    * 2 cups cold cooked chicken
    * 1 cup celery, diced
    * 1 tablespoon vinegar
    * 3 tablespoon olive oil
    * Salt and pepper to taste
    * Lettuce
    * Mayonaisse to taste
    * Optional garnishes:
           o Stoned olives
           o Hard-boiled eggs

Instructions

   1. Mix chicken and celery.
   2. Combine vinegar and oil, season with salt and pepper, and then pour it over the chicken and celery.
   3. When well mixed turn into a dish lined with crisp lettuce leaves, and pour mayonnaise dressing over all.
   4. Garnish with stoned olives and hard-boiled eggs, if desired.

Chicken Stew With Red Cabbage and Peppers



Ingredients
    * 1 chicken (roasting chicken), cut in pieces
    * 1 head red cabbage, washed, shredded
    * 1 onion, peeled, sliced
    * 4 green peppers, seeded, cut in strips
    * Water
    * Seasonings to taste


Instructions

   1. Place all ingredients together in a kettle or Dutch oven.
   2. Pour in enough water just to cover.
   3. Place cover on kettle and boil for 40 minutes.

Chicken With Celery And Tomatoes

Ingredients

    * 2 chickens (broilers), cut in halves
    * 1 stalk celery, washed, cut in pieces
    * 1 onion, peeled, sliced
    * 4 tomatoes, sliced
    * 1 tablespoon butter
    * 2 cups water
    * Seasonings to taste


Instructions

   1. Put all ingredients in a kettle.
   2. Cover.
   3. Let cook slowly for 35 minutes.
   4. Serve.

Quick Chicken Stew



Ingredients

    * 2 chickens (broilers), cut in halves
    * 8 tomatoes, diced
    * 2 tablespoons celery, washed, chopped
    * 2 onions, peeled, chopped fine
    * 4 tablespoons butter
    * ½ cup water
    * Seasonings to taste


Instructions

   1. Place all ingredients together in a stew pan.
   2. Cover and let cook for 30 minutes.
   3. Serve.

Rapunzel said:

Chicken Stew With Red Cabbage and Peppers



Ingredients
    * 1 chicken (roasting chicken), cut in pieces
    * 1 head red cabbage, washed, shredded
    * 1 onion, peeled, sliced
    * 4 green peppers, seeded, cut in strips
    * Water
    * Seasonings to taste


Instructions

   1. Place all ingredients together in a kettle or Dutch oven.
   2. Pour in enough water just to cover.
   3. Place cover on kettle and boil for 40 minutes.

love it

Rapunzel said:

Chicken Salad



Ingredients

    * 2 cups cold cooked chicken
    * 1 cup celery, diced
    * 1 tablespoon vinegar
    * 3 tablespoon olive oil
    * Salt and pepper to taste
    * Lettuce
    * Mayonaisse to taste
    * Optional garnishes:
             o Stoned olives
             o Hard-boiled eggs

Instructions

   1. Mix chicken and celery.
   2. Combine vinegar and oil, season with salt and pepper, and then pour it over the chicken and celery.
   3. When well mixed turn into a dish lined with crisp lettuce leaves, and pour mayonnaise dressing over all.
   4. Garnish with stoned olives and hard-boiled eggs, if desired.

must try

Low Fat Cheese Enchilada



Ingredients

    * 1 pound low fat queso blanco (or Monterey Jack), grated
    * 1/4 pound low fat pepper jack, grated for topping
    * 1 package corn tortillas (about a dozen or so)
    * 1/4 cup yellow onion, small diced
    * 1/4 cup red onion, small diced
    * 1/4 cup red pepper, small diced
    * 1/4 cup green pepper, small diced
    * 1 tablespoon minced garlic
    * 1 serving of enchilada sauce, warmed
    * Vegetable oil for frying the tortillas
    * Olive oil for sweating the vegetables


The Instructions

   1. In a 12-inch pan, put enough olive oil to just barely coat the bottom of the pan.
   2. Set over a medium-low heat.
   3. Add the peppers and almost all of the onions.
   4. Slowly sweat the onions and peppers until the onions just start to become translucent.
   5. Add the garlic and continue to sweat until it becomes fragrant.
   6. Remove from heat and let cool.
   7. Once the onion/pepper mix is cooled, mix it into the grated low fat queso blanco.
   8. Add the uncooked onions and mix thoroughly.
   9. Add an inch of vegetable oil to a pan that is at least two inches deep and heat to at least 350 degrees Fahrenheit.
10. Using tongs, dip the corn tortillas one at a time into the oil until they just start to bubble.
11. Remove the tortilla from the oil and dip them one or twice very quickly.
12. Place on a drying rack or a paper towel to drain and cool.
13. Once the fried tortilla is cool enough to handle, place about an ounce of the cheese mixture in the middle of the tortilla, enough to go across the tortilla with about a half inch margin on both sides and about an inch high.
14. You should have enough cheese for about 12 enchiladas.
15. Coat the bottom of a 9 x 13 oven ready dish with a little of the enchilada sauce.
16. Place the rolled enchiladas in the dish seam side up.
17. Cover the enchiladas completely with sauce.
18. Sprinkle a little of the pepper jack cheese on each enchilada.
19. Bake for 15 to 20 minutes in a 350 degree oven.

Mexican Caramels



Ingredients

    * 1 cup of granulated sugar
    * 1 cup brown sugar
    * 1 cup whole milk or cream


Instructions

   1. Put a cup of granulated sugar into a clean iron skillet and stir constantly over a slow fire until the sugar is melted, taking care it does not brown.
   2. As soon as the sugar becomes a syrup add a cup of rich milk or cream, and stir constantly until the sugar is all dissolved.
   3. Add next a cup each of granulated and of light brown sugar and boil steadily until the mixture forms a soft ball when tested in cold water.
   4. Take from the fire, add a cup of coarsely chopped nut meats and stir to a creamy consistency.
   5. Pour into a shallow pan lined with paraffine paper, spread smoothly about half an inch in thickness and mark into squares while still warm.
   6. These caramels are perfectly delicious, being both waxy and creamy.
   7. Any single kind or a mixture of several kinds of nut meats may be used.
   8. If there is any fondant at hand, pleasing variety is produced by filling the molds with a thin layer of the caramel and covering with a layer of melted fondant.

Meat, Mexican Style

Ingredients

    * Meat (leftover), cooked, sliced in small pieces
    * Green pepper, seeded, cut in small pieces
    * Red pepper, seeded, cut in small pieces
    * Tomato, sliced
    * Chili sauce
    * Butter
    * Seasonings to taste

Instructions

   1. Fry the meat in the butter in a frying pan.
   2. Remove meat from pan.
   3. In a baking dish mix the fried meat with all the other ingredients.
   4. Bake in quick oven for about 10 minutes.

Mexican Ice Cream



Instructions

   1. Put a cup of granulated sugar into a smooth saucepan over the fire and stir-constantly until it is melted, add a cup of English walnut meats and pour into a shallow buttered pan to harden.
   2. When perfectly cold grate or chop fine.
   3. Crumble twelve macaroons into fine crumbs, then toast in the oven a few moments.
   4. Make a custard of the yolks of two eggs, a fourth of a cup of sugar and a cup of milk, then pour over the stiffly beaten whites of two eggs and let cool.
   5. To a pint of cream add a third of a cup of sugar and beat until thoroughly mixed, add the custard and flavor with vanilla or Maraschino, then freeze.
   6. When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing.
   7. Sprinkle the remaining grated walnuts over the cream at serving time.

Rapunzel said:

Mexican Ice Cream



Instructions

   1. Put a cup of granulated sugar into a smooth saucepan over the fire and stir-constantly until it is melted, add a cup of English walnut meats and pour into a shallow buttered pan to harden.
   2. When perfectly cold grate or chop fine.
   3. Crumble twelve macaroons into fine crumbs, then toast in the oven a few moments.
   4. Make a custard of the yolks of two eggs, a fourth of a cup of sugar and a cup of milk, then pour over the stiffly beaten whites of two eggs and let cool.
   5. To a pint of cream add a third of a cup of sugar and beat until thoroughly mixed, add the custard and flavor with vanilla or Maraschino, then freeze.
   6. When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing.
   7. Sprinkle the remaining grated walnuts over the cream at serving time.

Rapunzel said:

Baked Chicken



Ingredients

    * 2 chickens, cut into serving pieces
    * Salt and pepper to taste
    * Flour for dredging
    * 1/2 cup butter
    * 1 cup chicken stock
    * 1 cup cream


Instructions

   1. Sprinkle chicken pieces with salt and pepper and dredge with flour. Place pieces in a dripping-pan and dot with butter.
   2. Bake 30 minutes in a 375 degree oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
   3. Remove chicken from pan. Add chicken stock and cream to the pan drippings. Stir well and add salt and pepper to taste.

oh u really made me v hungry

Rapunzel said:

Baked Chicken



Ingredients

    * 2 chickens, cut into serving pieces
    * Salt and pepper to taste
    * Flour for dredging
    * 1/2 cup butter
    * 1 cup chicken stock
    * 1 cup cream


Instructions

   1. Sprinkle chicken pieces with salt and pepper and dredge with flour. Place pieces in a dripping-pan and dot with butter.
   2. Bake 30 minutes in a 375 degree oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
   3. Remove chicken from pan. Add chicken stock and cream to the pan drippings. Stir well and add salt and pepper to taste.

oh u really made me v hungry

~tasha~ said:

Rapunzel said:

Baked Chicken



Ingredients

    * 2 chickens, cut into serving pieces
    * Salt and pepper to taste
    * Flour for dredging
    * 1/2 cup butter
    * 1 cup chicken stock
    * 1 cup cream


Instructions

   1. Sprinkle chicken pieces with salt and pepper and dredge with flour. Place pieces in a dripping-pan and dot with butter.
   2. Bake 30 minutes in a 375 degree oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
   3. Remove chicken from pan. Add chicken stock and cream to the pan drippings. Stir well and add salt and pepper to taste.

oh u really made me v hungry

sssh this is mine

~tasha~ said:

Rapunzel said:

Mexican Ice Cream



Instructions

   1. Put a cup of granulated sugar into a smooth saucepan over the fire and stir-constantly until it is melted, add a cup of English walnut meats and pour into a shallow buttered pan to harden.
   2. When perfectly cold grate or chop fine.
   3. Crumble twelve macaroons into fine crumbs, then toast in the oven a few moments.
   4. Make a custard of the yolks of two eggs, a fourth of a cup of sugar and a cup of milk, then pour over the stiffly beaten whites of two eggs and let cool.
   5. To a pint of cream add a third of a cup of sugar and beat until thoroughly mixed, add the custard and flavor with vanilla or Maraschino, then freeze.
   6. When half frozen, add the macaroon crumbs and half of the grated walnut mixture and finish freezing.
   7. Sprinkle the remaining grated walnuts over the cream at serving time.

Rapunzel said:

~tasha~ said:

Rapunzel said:

Baked Chicken



Ingredients

    * 2 chickens, cut into serving pieces
    * Salt and pepper to taste
    * Flour for dredging
    * 1/2 cup butter
    * 1 cup chicken stock
    * 1 cup cream


Instructions

   1. Sprinkle chicken pieces with salt and pepper and dredge with flour. Place pieces in a dripping-pan and dot with butter.
   2. Bake 30 minutes in a 375 degree oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water.
   3. Remove chicken from pan. Add chicken stock and cream to the pan drippings. Stir well and add salt and pepper to taste.

oh u really made me v hungry

sssh this is mine

nah ths's my fav

just like cup-cakes