Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008

Topic: QUEEN’s KITCHEN

Rapunzel

Age: 124
7072 days old here
Total Posts: 51848
Points: 0

Location:
Pakistan, Pakistan

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.

Posted 12 Nov 2008