MAKING 1) Reduce the white wine, shallots and tarragon in a small saucepan till only ½ of the liquid is left. 2) Take the pan off the heat and add the mustard, honey, salt and pepper. Stir well. 3) With the honey-mustard sauce, coat the chicken. 4) Grill... - 37.3775

GETTING READY 1 Coat the grill with the cooking spray and preheat for 5 minutes. MAKING 2 In a small bowl, add mustard, mayonnaise, vinegar, pepper, salt and garlic. Mix well. 3 Arrange the chicken on the grill and pour the sauce over each breast. 4 ... - 38.3476

Preheat oven to 350°F. Heat 2 tablespoons butter and 2 tablespoons oil in heavy dutch oven or large casserole. Add rabbit and brown on all sides. Pour Cognac in corner of pan and ignite, spooning cognac over rabbit until flames subside. Remove meat from... - 39.8514

Rinse hens and pat dry. Sprinkle cavities with salt and pepper. Place hens, breast side up, on a rack in a roasting pan. In a small pan, combine butter with ginger, paprika, and the 1/4 teaspoon salt; brush over hens. Bake, uncovered, in a 375° oven for 45... - 38.132

MAKING 1. In a large skillet, melt 1 tablespoon of the margarine over medium-high heat. 2. When hot, arrange the chicken breasts and brown evenly for about 5 minutes each side. 3. Remove chicken pieces from pan onto a platter and keep aside. 4. Add remaining... - 47.893

Season hens with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat until hot but not smoking. Add hens and brown well on all sides. Add mushrooms and rosemary. Reduce heat to low, cover and cook until hens are tender, about 20... - 40.2685

1. Preheat oven to 400°. 2. Sprinkle chicken with 1/2 teaspoon pepper and salt. Place 1/2 cup flour and egg substitute in separate shallow dishes. Combine 1/2 cup flour, pecans, and 1/4 teaspoon pepper in a shallow dish. 3. Dredge each chicken tender in... - 38.0857

Trim and cut asparagus into 2-inch lengths. Place asparagus into a microwave safe bowl or Pyrex pie plate with 1 tablespoon water, cover loosely with plastic wrap. Microwave on high until just tender (about 2-3 minutes). Drain and set aside. In a large... - 44.6408

Heat oil in 12-inch nonstick skillet over medium-high heat. Add garlic; saute 30 seconds. Add chicken; saute 5 minutes or until chicken is browned on both sides. Add tomatoes with juice, pesto sauce, 1 cup French Fried Onions and mustard. Reduce heat to... - 32.2134

Trim excess fat from roast. Crack peppercorns coarsely with mortar and pestle; sprinkle on roast and ipress into surface. Arrange medium-hot briquets around drip pan. Place roast over drip pan. Cover grill and cook, turning once, until meat thermometer... - 39.2581

MAKING 1. In a 7-1/2" x 12" utility dish, melt butter or margarine at 450° F for 35 seconds. 2. Add the chicken and coat both sides with melted butter or margarine. 3. Cover the dish and place it in the oven. 4. Cook for 6 minutes. 5. Turn the dish. 6. Cook... - 40.0579

Skin and bone chicken breast halves. Place each chicken breast half between two pieces of clear plastic wrap. Use a meat mallet to pound each piece of chicken slightly. Season each piece of chicken with salt, pepper, and paprika. Arrange chicken pieces in an... - 27.4455

In a large non-stick skillet that has been sprayed with a non-fat cooking spray, saute chicken in 6 Tbs.chicken broth. Remove from pan. Add flour to pan and stir until smooth. You might need to add 2 or 3 more Tbs.liquid Butter Buds if it is too dry. Stir in... - 28.236

MAKING 1) In a bowl, add in mustard, apricot preserves and ginger. Mix well. 2) Pour half of the above mixture into a second bowl. 3) Dip the chicken breasts in one of the bowls of marinade. Cover and refrigerate the bowl for at least 2 hours. 4) On a... - 34.1136

Preheat the oven to 400°. In a food processor puree the basil, cheese, garlic, and olive oil to make a pesto. Blend in the mustards. Coat the underside of each breast with the mixture, then roll up, coated side in. Brush oil onto the outside of each breast... - 39.09

MAKING 1. Sprinkle the chicken breast pieces with salt and pepper. 2. Put the eggs and flour in a different bowl with shallow depth. 3. Dip each of the chicken pieces in the egg then roll into flour. 4. Shake off the extra flour. 5. Take a sauté pan and heat... - 46.7153

Have a chicken breast for each person. Salt and pepper them. Brown in the butter over quick heat in roomy skillet. Place skillet, covered with heavy lid in moderate oven for 25 minutes. Remove and arrange chicken on serving dish, which you will cover and put... - 39.8385

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook chicken 5 minutes or until almost done, turning once; remove and keep warm. In same skillet, heat remaining 1 tablespoon oil over medium heat and cook zucchini and mushrooms, stirring... - 29.5643

GETTING READY 1. Preheat the oven to 350° F. 2. In a large saucepan or stockpot, bring the poaching liquid to boil. MAKING 3. Add the chicken breasts in the poaching liquid, arrange the pieces into a single layer, and cover with a lid. 4. Trim the flame... - 46.2122

Bring the onion, sage, broth, and water to a boil in a large saucepan. Add the boneless chicken breasts. Bring back to a simmer, simmer for 2 minutes, cover, and remove from the heat. Let stand about 10 minutes. Remove the chicken breasts to a plate and cover... - 45.5228

GETTING READY 1. In a small bowl, combine sherry, soy sauce, limejuice, and sugar together. 2. Set aside the bowl. MAKING 3. In a wok, heat the oils over high flame until very hot but not smoking. 4. Add ginger, pepper, and garlic in oil and stir-fry for... - 48.8683

GETTING READY 1. Preheat the oven to 350°F. 2. In a medium saucepan, bring water to a boil. 3. Stir in the bouillon. 4. Take off heat and set pan aside. MAKING 5. In a small saucepan, combine jam and Dijon mustard, gently heat to melt the jam. Set aside for... - 46.838

Heat oven to 350°F. Stir in almonds. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in ungreased 13x9-inch (3-quart) baking... - 43.903

To Prepare Chicken: Cut off all fat from chicken. Cut a pocket horizontally into each breast by holding the knife parallel to the counter and cutting back as far as possible without cutting in half. Leave a small edge uncut on 3 sides. Place in shallow glass... - 42.2712

GETTING READY 1. Make a pocket in each breast half by slitting the breast horizontally along the thicker long edge, leaving1/2 inch on either ends and slicing horizontally to form a cavity bordered by ½ of uncut flesh on the opposite edge. 2. Make the... - 45.6697

GETTING READY 1) Mix constarch in water without forming any lumps. 2) Slice the turley breast into 1-inch cubes. MAKING 3) On a skillet, heat oil, saute ginger and garlic without allowing them to burn. 4) Add in the cubed turkey breast and stir fry to brown... - 40.9225

GETTING READY 1. Preheat the oven to 350°F. 2. With a sharp meat knife or kitchen scissors, trim off all the excess fat from the turkey. With the tip of a sharp knife, make three 1 inch deep cut slashes over the turkey breast. MAKING 3. In a large... - 40.2667

Make a smooth paste of the butter and peppers. Place the chicken breasts into a casserole dish and spread the butter over them. Place under the preheated oven broiler for 3 minutes, turn the breasts over and broil for an additional 3 minutes. While chicken... - 35.7655

GETTING READY 1. Preheat the oven to 200° F 2. Trim the fat and membrane away from the chicken breasts MAKING 3. In a shallow bowl, mix together flour, salt and pepper and dredge the chicken breasts in it; shake the excess flour off 4. In a large skillet,... - 44.4911

Preheat the oven to 350°F. Sprinkle the chicken breasts with the salt, pepper, and sage. Dredge them in the flour. In a large saute pan or skillet over high heat, heat the olive oil. Add the chicken (do not crowd the pan) and cook until lightly browned on... - 41.2258

MAKING 1. In a small bowl, you have to combine the soy sauce, sherry, and black pepper, oyster pepper together. 2. In a wok, heat the oil against high flame until it gets hot but never should start smoking. Add onion and garlic in it and stir fry the... - 45.7755

MAKING 1. Put the chicken in a bowl. Sprinkle on 1/2 teaspoon of salt, 1/2 teaspoon of sugar, soy sauce, oyster sauce, and cornstarch. 2. Mix well all ingredients and set aside. 3. In a wok, heat 1 tablespoon of the oil against high flame until the oil... - 46.2308

GETTING READY 1. Preheat the oven to 375° F. MAKING 2. In a medium sized saucepan, boil wine, vinegar, and shallot against medium to high flame until the liquid is reduced by half of its primary quantity for near about 10 minutes. 3. Add the cream and... - 47.1364

GETTING READY 1) Blend onion soup with water. MAKING 2) In beatan eggs, dip the chicken breasts and toss then in bread... - 42.3965

To prepare the grill for cooking, spray the unheated grill rack with no-stick spray. Then light the grill according to the manufacturer's directions. Place the rack on the grill. Meanwhile, for the sauce, in a small saucepan, stir together the chili sauce,... - 41.6572

GETTING READY 1) Preheat the oven to 325°F (160°C). MAKING 2) In a large greased baking dish, place the onions, then the chicken breasts. 3) Mix the water, honey, orange juice, oil, mustard, garlic powder, curry powder, salt and pepper together. 4) Spoon a... - 45.2617

1. Place the chicken breasts between sheets of plastic wrap and lightly flatten them with a meat pounder or a heavy skillet. Season them lightly with salt and pepper. 2. Rub 2 tablespoons of the mustard into the chicken breasts and set them aside. Finely... - 34.7589

GETTING READY 1. Pre-heat oven to 375°F. 2. With nonstick cooking spray, coat 8-inch square (2-quart) glass baking dish. 3. Take a small saucepan, mix all sauce ingredients well; set aside. MAKING 4. Flatten each chicken breast half, keep the boned side... - 43.0097

GETTING PREPARED 1. Put the egg whites in a bowl. 2. Mix in it cornstarch, baking soda, baking powder, and 1-tablespoon cold water. 3. Allow it to stand for 5 hours or more, if possible for overnight. MAKING 4. Put the chicken in a bowl. Sprinkle on it with... - 41.7108

GETTING READY 1. Preheat the oven to 450°F. 2. Place the bones of the deboned chicken in a roasting pan and brown them in the oven. 3. Add the carrots, celery, onions, garlic and thyme to the pan and continue roasting for another 1 hour, stirring... - 44.2248

MAKING 1)To marinate chicken, spread mustard on both sides of chicken, and sprinkle with some pepper. 2)Refrigerate the marinated chicken for 2 to 4 hours. 3)By that time melt butter and add lemon juice, garlic salt, and tarragon and cook it for 5 minutes... - 37.4642

GETTING READY 1) Preheat the oven to 450°F. 2) In a roasting pan, place the bones of the deboned chicken and roast in the preheated oven until brown. 3) Add the carrots, celery, onions, garlic and thyme into the pan and roast for another 1 hour, stirring... - 42.5112

GETTING READY 1. Preheating the oven at 375° F for getting ready for use 2. Loosen the skin from the chicken pieces just enough so that a pocket can be formed, however, the skin should be left partially attached. MAKING 3. In a small bowl, combine the... - 44.6759

GETTING READY 1. Preheat the oven to 325° F 2. Season turkey inside our with salt and pepper MAKING 3. In a skillet, melt the butter over a medium low flame. 4. Add onion, celery, and rosemary and sauté until softened. 5. Tip in spinach, rice, 2... - 46.0262

GETTING READY 1. Melt butter in a frying pan 2. Add the celery and the onion to the pan and cook them till they are soft and cooked through. Transfer the mixture to a large bowl and then add the bread crumbs, thyme, sage, raisins and walnuts to the bowl. Mix... - 44.8065

MAKING 1. To prepare the sauce, in a large heavy bottomed sauce pan, combine the wine, stock, shallots or onion, fennel seed, juniper berries, peppercorns, thyme and bay leaf. 2. Place the pan over medium heat and allow the liquid to simmer for 20-25 minutes... - 46.6123

1. In a small saucepan, heat together jam, mustard, and lemon juice over medium-low heat, stirring, until melted smooth, 2 to 3 minutes. Set dipping sauce aside. 2. In a shallow dish, combine bread crumbs, sesame seeds, salt, and pepper. Place egg in another... - 31.4697

Dip chicken in egg, then flour. In 12-inch skillet, heat butter and oil over medium-high heat and brown chicken 8 minutes or until chicken is done, turning once. Remove chicken to serving dish and keep warm. In same skillet, cook onion over medium heat 2... - 36.7532

Pound chicken breasts to 1/4-inch thickness. Pour Egg Beaters into shallow bowl. Combine bread crumbs, basil and garlic. Dip chicken breasts into Egg Beaters, then coat with bread crumb mixture. In large nonstick skillet, over medium-high heat, melt 1... - 45.4745

Melt 2 tablespoons butter in heavy large skillet over medium-high heat until foamy. Add chicken breasts and saute on both sides until golden. Reduce heat to low, cover and simmer for 10 minutes. Transfer chicken to platter and keep warm. Discard fat from... - 42.8471

GETTING READY 1. Preheat the oven at 450° F. MAKING 2. Slice the chicken breasts pieces at a 30-degree angle across the grain into 1/2-inch-thick slices. 3. Sprinkle the chicken pieces with salt and pepper. 4. Place the pieces on an oiled heavy sheet. 5.... - 45.7391

GETTING READY 1. Preheat the oven to 350°. 2. Dip the chicken breasts in beaten eggs and chill for 2-3 hours. MAKING 3. Once done, take the chicken out and coat by rolling on breadcrumbs. 4. Take a 12 inch skillet, heat ¼ cup olive oil in it and cook the... - 46.7996

GETTING READY 1. Season the chicken well. 2. Toss the chicken in the sesame seeds MAKING 5. In a skillet, heat oil over medium high flame 3. When the oil is hot, add the sesame dredged chicken and sauté until it is evenly browned on all sides. 4. Add the... - 41.5352

GETTING READY 1) Preheat the oven to 450° F. 2) Remove and discard the excess fat from the chicken. 3) Remove the tips off the chicken wings. MAKING 4) Rub butter all over the chicken and season with salt and pepper. 5) Stuff a small, halved onion in the... - 43.8869

1. Generously salt the chicken on all sides. In a large saute pan, heat the oil and butter over medium-high heat until the butter melts. Working in two batches if necessary, cook the chicken until rich golden brown all over, 10 to 12 minutes per batch,... - 39.2173

Place the garlic, ginger, onion, green chili, parsley, lemon juice, salt, and pepper in the container of an electric blender. Add a tablespoon of water and blend at high speed until you have a smooth paste. (You may need to stop the blender and scrape down... - 46.4059

Heat 3 tablespoons clarified butter in heavy nonaluminum large skillet over high heat. Add onions, carrots and turnips and stir-fry until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper. Blend in 6 tablespoons vermouth and boil until... - 41.9742

Bone the upper part of the chicken legs, keeping the lower half of the bone in it. Remove the meat from the leg without breaking the skin. Chop and mix the meat with shallots, garlic, herbs, salt, pepper and white cheese. Add the chopped mushrooms (keep some... - 41.0596

GETTING READY 1. In a shallow dish, lightly beat the egg 2. Spread the crumbs on a plate or wax paper. MAKING 3. To bread the chicken breasts, dip each first into egg. 4. Place on crumbs, pat lightly to form even coating, turn and coat other side. 5.... - 48.1668

MICROWAVE DIRECTIONS: Prepare chicken breasts as directed in Microwave-Poached Chicken Breasts recipe; keep warm. Place margarine in 4-cup microwave-safe measuring cup. Microwave on HIGH for 30 to 40 seconds or until melted. Stir in flour, salt, pepper and... - 45.275

MAKING 1) In a bowl, place the chicken and sprinkle with flour. 2) In a saucepan, heat butter and saute the chicken and cook until done. 3) Stream in the white wine to deglaze the pan . 4) Stir in mustard, bacon, horseradish and heavy cream. 5) Simmer until... - 41.1962

1 Place the peppercorns in a zip-close plastic bag. With a meat mallet or the bottom of a heavy skillet, crack the peppercorns. 2 Sprinkle the chicken with the 1/4 teaspoon salt. Press the cracked peppercorns onto both sides of each chicken breast half. 3... - 31.5928

MAKING 1) Take a nonstick skillet, 9 inches in size and heat oil in it. 2) Add the chicken and cook over medium-high flame for 3 minutes, stirring often until it browns evenly on all sides. 3) Add the mushrooms, onions and garlic to it, continue cooking for 2... - 42.9042

MAKING 1) Take a nonstick skillet, 9 inches in size and heat oil in it. 2) Add the chicken and cook over medium-high flame giving 3 minutes for each side, until it browns evenly on all sides. 3) Add the mushrooms and leeks to it, continue cooking for 3... - 42.8813

In a small bowl, combine tomato sauce, yogurt, and 1 cup of water. Mix well and set aside. Put chopped garlic and ginger into the container of an electric blender, along with 2 tablespoons of water. Blend until you have a smooth paste. Cut chicken into... - 47.4799

GETTING READY 1) Preheat the grill. 2) In a mortar, add in finely chopped onions, crushed garlic, walnuts and salt. Crush to get a smooth blend. Add in lemon juice little by little to get a creamy texture. 3) Without removing the skin of the chicken, wipe and... - 44.0357

1. In a saucepan or frying pan large enough to hold chicken in a single layer, poach chicken in simmering lightly salted water to cover over medium-low heat until white throughout, 12 to 15 minutes. Drain and cool chicken on a plate in refrigerator for 10... - 27.2461

MAKING Preparing Apricot Mustard Sauce 1. In a small saucepan, against low heat, cook the preserves, mustard, and stock together, use should be stirring constantly until the preserves get completely melted. 2. Set aside and let cool to room temperature. 3.... - 45.6871

MAKING 1) Take the container of a food processor or electric blender and combine together soy sauce, peanut butter, brown sugar, water, Oriental sesame oil red pepper flakes and anchovy in it. Whirl and mix all the ingredients. 2) Take a large non-stick... - 42.045

Sprinkle chicken with flour, shaking off excess. Season with salt and pepper. Preheat oven to 400°F. Melt duck fat in heavy large skillet over high heat. Add chicken and brown on both sides. Transfer to baking pan (do not clean skillet) and place in oven... - 41.5091

MAKING 1. In a large pot put all the sauce ingredients and bring it to a simmer. 2. With the spring onion and ginger stuff the cavity of the chicken. 3. Put the chicken into the pot with the sauce mixture. 4. The liquid should cover the chicken, if it... - 42.888

Skin, bone, pound, and cook chicken (using 2 to 4 tablespoons butter) as directed for Chicken Schnitzel (at left). When all meat has been cooked, return it to frying pan and add brandy; carefully ignite with a match (be sure pan is not beneath a vent, fan, or... - 32.0846

Prepare barbeque grill. Char chilies over gas flame or in broiler until blackened on all sides. Wrap in a paper bag and let stand 10 minutes to steam. Peel, seed, and chop chilies. Combine chilies, cream, onion, cilantro, and garlic in a large saucepan over... - 46.6664

GETTING READY 1) Debone the breasts or pheasants, and reserve the legs for later use 2) Use the remaining parts to make tock 3) Into a large skillet, melt some butter 4) Add salt and pepper to taste to the pheasant MAKING 5) Cook the pheasant for 10 minutes... - 45.1374

GETTING READY 1. First, pre-heat the broiler. 2. Take a small broiler pan or shallow baking dish and line it with aluminum foil. 3. Rinse the chicken breasts with water and dry them. 4. Place the breasts in the broiler pan. 5. In a bowl, mix onion, ginger,... - 45.8987

MAKING 1. Take a large stockpot and add water. Bring the water to boil. 2. In a squash in pot, place spaghetti and cook for 20 to 30 minutes or until soft. Use fork to stab in between. 3. In a large non-aluminium saucepan, heat olive oil over medium flame.... - 43.9045

MAKING 1. In a flat plate, combine flour, salt, pepper and seasoning salt. Mix well and apply a even coat on each chicken breast. Keep aside. 2. In a large sized skillet, melt half quantity butter. Place chicken breasts and Cook on both sides till evenly... - 45.5755

GETTING READY 1.Take out the skin of turkey MAKING 2.. In a slow cooker, put leaks. 3.. Make a mixture of watercress, salt, pepper, bouillon granules, butter or margarine. 4. Cover the turkey from all sides with water cress mixture. 5. Put the turkey in the... - 49.1857

GETTING READY 1) In a small bowl, mix 4 finely minced garlic cloves with lemon juice. Mix well and rub over the chicken breasts. Set aside for 10 minutes. MAKING 2) In a large saucepan, melt butter and oil, add marinated chicken and saute for 15 minutes on... - 48.4041

GETTING READY 1) Using a mallet, pound the chicken breasts evenly. 2) Spread a single, light layer of mustard over the meat. Sprinkle cheese on top of it. MAKING 3) In a non-stick frying pan, heat oil and saute garlic and broccoli till they become tender,... - 41.6181

GETTING READY 1. In a mixing bowl, combine the soup, milk and mustard and bend thoroughly. MAKING 2. In a large, flat skillet melt and heat 1 tablspoon of margarine or butter over medium-high flame. 3. When hot but not smoking, arrange the chicken breasts... - 48.9248

GETTING READY 1. Dry the chickens after washing them, using paper toweling. 2. Use a large meat knife or cleaver to slit each one in half along the breast bone. 3. Flatten chicken by lightly breaking drumstick, hip and wing joints. MAKING 4. In a small... - 44.7167

GETTING READY 1. Preheat the oven to 275° F. 2. Sprinkle salt and pepper On the chicken pieces 3. Put eggs and flour in two separate shallow bowls, and dip each chicken piece in the eggs, then in the flour. 4. Shake off if there is any excess... - 46.5495

GETTING READY 1. Prepare the marinade, pour over chicken breasts arranged in a shallow baking pan, and refrigerate, covered, for 60 minutes. 2. Preheat the broiler. MAKING 3. Add white wine to marinated chicken breasts and broil for 8 to 10 minutes, basting... - 41.5002

GETTING READY 1. In a meat colander, place chicken and wash well. 2. Pat dry using kitchen paper towels. 3. Preheat oven at 250C (500F). 4. Place cleaned chicken on a chopping board and season inside of each chicken with pepper and ½ teaspoon salt. 5.... - 44.5546

GETTING READY 1) As per you favorite recipe, roast the chicken. Alternatively, preheat the oven to 400 degrees and place the bird, breast side up, on the rack. Roast till the juices start to run clear when, about 1 hour later, a skewer is inserted into the... - 45.004

Discard giblets from squab. Cut off wings and reserve. Tie legs to breast with string. Sprinkle squab and wings with salt and pepper and set aside. Preheat oven to 450°F. Heat oil and butter in large ovenproof skillet over medium-high heat until very... - 41.2394

GETTING READY 1. Preheat the oven at 200°C (400°F) mark 6. MAKING 2. In a large, preferably non-stick, saute pan put two or three of the duck breasts, skin-side down, with the cinnamon sticks. 3. Fry until well browned, turning once without the need to... - 45.1862

GETTING READY 1)In a large dish,mix the lemon rind,lemon juice,garlic,salt,pepper,herbs and oil. 2)Marinate the lamb in this mixture for 24 hours. MAKING 3)Preheat the oven to 375 degrees. 4)Roll and tie the marinated lamb. 5)Coat the surface with the... - 42.5984

MAKING 1. To a medium jar of a food processor or blender, add the chopped turkey leg meat with egg whites and whole egg and process until smooth. 2. To a mixing bowl, transfer the mixture and add the chopped parsley, salt and pepper, mixing well. 3. Divide... - 45.8354

MAKING 1) In a saucepan, bring to boil 2 cups of water. Add in 1/3 cup of cracked wheat, a dash of salt and garlic. Let the liquid boil once more before tuning down the flame. Cook covered for 15 minutes. 2) Slice the chicken breast into 3/4-inch chunks. In a... - 41.7641

Peel and thinly slice 1 apple. Mix together the black pudding, garlic, apple and spirit of your choice. If the black pudding is a little bland, add extra spirit or some ground allspice or a little ground cloves (you can taste the black pudding as it is... - 45.4522

In a large saute pan, melt the butter and oil over moderately high heat. Add the mushrooms, season with salt and pepper to taste, and saute until lightly browned, about 2 minutes. Remove with a slotted spoon and set aside. Add the chicken and saute until... - 43.5308

GETTING READY 1) In a small mixing bowl, combine all the ingredients for basting sauce. MAKING 2) Brush the basting sauce over... - 28.983

Drain pineapple and reserve the juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler proof dish, skin side up. Broil until browned. Stir sauce and pour over the... - 42.2419

MAKING 1. Drain the pineapple and reserve its juice; mix this juice with garlic, water, rosemary, mustard, Worcestershire sauce and flour 2. Arrange the chicken in a broiler and allow to brown; add it to a one and a half quart shallow casserole dish and pour... - 38.5955

MAKING 1) Place the chicken breast between 2 sheets of wax paper 2) Using a mallet, pound the chicken to a thicken of 1/8inch 3) Season with salt and pepper 4) Into a bowl, combine the chevre, green onion, parley, lemon juice and basil 5) Onto each chicken... - 44.2513

In a large bowl combine the leaf lettuce, radicchio, arugula, and Belgian endive; toss gently to mix. Cover and chill up to 2 hours. For sauce, in a small bowl combine the Dijon mustard, honey, salt, and pepper; set aside. Place chicken on the rack of an... - 45.8904

GETTING READY 1) Preheat oven to 325 degrees. MAKING 2) In a large skillet, heat oil, add onions, garlic, scallion and ground pork until the meat changes color. 3) Remove the skillet from flame, add in water chestnusts, bread crumbs, egg, 1/4 cup soy sauce... - 44.296

GETTING READY 1) Completely disjoint the chicken and cut the breast into 4 pieces. 2) Wash and dry the chicken. 3) In a bowl, mi together the cognac, soy sauce, sugar and garlic. 4) Rub the chicken with the soy sauce mixture and let it rest for 15... - 40.2815

In a large skillet, heat the butter. Fry the chicken in the butter for 6 minutes per side. Remove and reserve hot. Add the mushrooms to the pan and saute until tender. Add the green onions and carefully flame with the brandy. Stir in the demi-glace, sherry... - 35.0709

GETTING READY 1. In a medium sized bowl, combine warm water and mushrooms. Allow to soak for 30 minutes. 2. Once soaked, drain and remove stem. Cut mushroom caps into 1/8 inch thick slices. Keep aside. 3. In another medium sized bowl, combine the marinade and... - 45.6794

GETTING READY 1. Preheat the oven to 375° F. 2. With a sharp and pointed knife, make an incision in the thickest end of the chicken breast. Do not cut all the way through. MAKING 3. Take a sauté pan and heat 1 teaspoon of oil into it. 4. Add spinach, salt,... - 44.5923

Prepare outdoor grill or preheat broiler. Stir together well the garlic, onion, parsley, mustard, lemon juice, olive oil, pepper, and Worcestershire sauce; coat each chicken breast. Refrigerate 2 to 3 hours. Reserve marinade. Cook chicken 5 to 7 minutes on... - 36.5067

MAKING 1. In a large, flat skillet melt and heat margarine or butter over medium-high flame. 2. When hot but not smoking, arrange the chicken breasts in the pan, and fry for about 5 to 7 minutes each side until evenly browned and tender. 3. Remove the... - 43.3335