MAKING 1) In a medium saucepan, heated over medium high heat, soften onion and garlic by cooking for 5-7 minutes in 2 tablespoons broth. 2) Stir in tomato sauce, honey, oregano, basil and white pepper and allow the mixture to come to a boil. 3) Lower the heat... - 44.8155

Grand Marnier Sauce: In saucepan, combine orange juice with cornstarch; whisk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to boil; simmer for 2 minutes. Remove from heat and stir in liqueur. In bowl, combine... - 39.4059

MAKING For crepes 1.In a large bowl, mix eggs with salt and add flour, milk, water and oil. 2.Mix all the ingredients well. 3.Take a greased crepe pan and put little batter in it and make in thin pancake on low heat. 4.Heat from the other side and keep... - 49.0291

GETTING READY 1. Preheat oven at 375°F. MAKING 2. In a 1-quart saucepan melt butter. 3. Add flour and salt. Mix well. 4. Add milk immediately and cook stirring until thick. 5. Add sherry, green onion, chicken, and pecans. 6. Spoon the filling into each... - 44.0857

MAKING 1 In a large bowl, combine chicken or turkey, pineapple, macadamia nuts, celery, green onion and celery salt. 2 In a small bowl, combine yogurt, mayonnaise, white wine and mustard. 3 Reserve about 1/3 cup of yogurt mixture. 4 Fold remaining... - 46.9961

In 1 1/2-quart casserole, combine broccoli and water. Cover. Microwave at High for 4 to 7 minutes, or until tender-crisp, stirring once. Drain. Stir in chicken and water chestnuts. Set aside. In 4-cup measure, combine margarine and onion. Cover with plastic... - 47.9606

GETTING READY 1. Make the crepe batter in a mixing bowl. 2. Whisk together 1 cup of the milk and the egg yolk in the bowl. 3. To this add flour in 3 batches, whisking continuously until all the flour has been incorporated into the egg mixture to form a... - 43.4219

GETTING READY 1. Inside a small skillet over high heat, lightly toast the oats, shaking the pan almost constantly until they're light brown. 2. In a blender place all crepe ingredients except the Equal. 3. Process well, add Equal and blend again. 4. Heat a... - 46.185

GETTING READY 1. Preheat the oven at 350 degrees. 2. Clean spinach by washing and once done, take the stems out. 3. Take a 3 quart saucepan, put water with salt, add spinach and allow boiling for 3-5 minutes until tender. 4. Strain; take the extra liquid out... - 46.9654

Heat the oil in a skillet and brown the chicken. Add the flour and cook for 2 minutes. Add the remaining ingredients except the crepes. Stir, reduce heat and simmer for 15 minutes. Spoon over crepes. Roll and serve. - 37.8517

MAKING 1) In a 1-quart casserole, allow margarine to melt by microwaving it at HIGH for 30 seconds. 2) Stir in mushrooms, cooking for 1 minute and then transfer them to a dish. 3) Make a smooth paste by mixing flour and part of chicken broth alternately into... - 45.1507

Make the crepes using the Basic Crepe Batter or Bran Crepe Batter. Set aside. Saute the chicken livers in the butter, stirring constantly, over a medium heat for five minutes. Add the onion and, stirring frequently, cook for another five minutes. Add the... - 45.5009

GETTING READY 1. Preheat oven to 350°F. MAKING 2. To prepare sauce, in a skillet melt butter and stir in flour. 3. Cook and stir for 3 minutes. 4. Mix milk, salt, and pepper and cook until thick. Reserve 1/2 cup sauce. 5. Mix chicken, mushrooms, lemon... - 43.8517

Combine chicken, yogurt, raisins, onion, pickle, curry powder and red pepper; mix well. Cover; chill. Combine oat bran and baking powder; add combined milk, egg whites and margarine, mixing well. Heat 6 to 7-inch crepe pan or skillet over medium heat. Lightly... - 47.9696

Make the crepes using the Basic Crepe Batter or Orange Crepe Batter (omitting sugar). Set aside. Melt the butter in a large saucepan and saute the scallions, celery and parsley for two minutes. Add the chicken and mix well. Cook until the chicken is heated... - 44.1769

1. Put the chicken in a large saucepan with the celery, carrot, onion, parsley, bay leaf, peppercorns, and 1 teaspoon salt. Add water to cover and bring to a boil. Partially cover and simmer for about 1 hour. 2. Remove the chicken from the pot, and, when cool... - 44.418

GETTING READY 1) Drain mushrooms from the can. Combine 3/4 cup flour with 1/2 teaspoon of salt and mix in 1 cup milk and water. 2) Add flour mixture to the eggs alternatively with the milk mixture. Beat the concoction until it the batter is smooth. 3) Preheat... - 44.982

MAKING 1 Prepare the Peach sauce: In a medium-size saucepan, add peach puree and honey. 2 In a bowl, dissolve cornstarch in water. 3 Gradually stir into the puree. 4 Bring to a boil over medium heat and cook, stirring constantly, until the mixture... - 45.9393

Heat the butter in a sauce pan. Add the flour and cook 2 minutes over low heat. Stir in the chicken broth and cream. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Dice the bacon and fry in a skillet, add the onions... - 43.1892

In a bowl, mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until no lumps remain. Place a flat-bottom 7- to 8-inch-wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and... - 41.1805

1. Sift flour into a medium bowl, make a well in the center, add combined eggs, water and milk, gradually whisk mixture into flour until batter is smooth. Strain batter if there are any lumps. 2. Heat a crepe pan over medium heat, brush lightly with oil. Pour... - 38.0394

1. Sift the flour into a bowl and remove any husks that remain in the sieve (strainer). 2. Make a well in the centre of the flour and add the egg. Gradually whisk in the milk, then blend in the spinach. Transfer the batter to a jug and let stand for 30... - 38.1436

1. Make crepes: In blender or food processor, combine milk, flour, egg, honey, vegetable oil spread, vanilla, and salt, and blend until smooth. Or, whisk in bowl. 2. Lightly coat 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Off... - 41.5262

GETTING READY 1) In a large bowl, mix together the cornmeal, flour and turmeric. 2) Whisk in the milk, corn, egg substitute, oil and chives. 3) Let rest for 20 minutes. 4) If the batter is thick, thin it with additional milk to make a cream like... - 45.8262

1) In a saucepan, melt 1/3 cup butter over medium flame and stir in flour, mixing continuosly till it turns golden brown. Slowly, add in the chicken broth and keep stirring till the Veloute sauce becomes thick. Keep aside. MAKING 2) In a skillet, melt 2... - 44.0378

MAKING 1) In a blender container, blend together milk, water, eggs and egg yolk. 2) Stir in flour, salt, and melted butter and blend at low speed. 3) Take an 8-inch crepe pan and heat it over high heat. 4) Take off the pan from heat and grease it lightly with... - 38.0712

Dice the rabbit into bite size pieces. In a large skillet heat the butter and the oil in the sauce pan, add the rabbit and brown. Fry the bacon in a second skillet, drain excess fat and add to the rabbit along with the vegetables and saute until... - 38.4513

Cut the pork into a 1" (2.5 cm) strips, dust with the flour. In a large kettle or Dutch oven heat the oil, brown the meat in small batches, remove and reserve. Saute the onions and the garlic until tender. Stir in the tomatoes, jalepeno, seasonings,... - 43.1441

1. Place chicken in a shallow dish. Pour vinaigrette over chicken. Cover and let stand 30 minutes at room temperature or refrigerate up to 6 hours. 2. Prepare a medium-hot fire in a barbecue grill or preheat broiler. Lightly oil grill rack or coat with a... - 13.9577

In large saucepan, melt margarine; cook and stir bell pepper and onion over medium heat for 5 minutes or until tender. Stir in corn, broth, ham, cumin and white pepper. Cook for an additional 5 minutes, stirring occasionally, until corn is cooked. Pour 1/2... - 37.5678

In a food processor, combine yogurt, tomato paste, green onions, garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until smooth. Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and refrigerate for 1 hour or up to 1 day... - 34.6277

With meat mallet or similar utensil, pound chicken to 1/4-inch thickness. In shallow dish, place milk. In second shallow dish, mix together cornmeal, salt, and chili powder. Dip chicken, one piece at a time, in milk, then in cornmeal mixture, turning to coat... - 27.3697

MAKING 1) Take a skillet and saute onion in water until soft. 2) Add the mushrooms and saute for 3-4 minutes. 3) Take another pan and dust the livers with flour and saute in butter until they lose their pink color. 4) Add mushrooms and pour sauce over the... - 45.6189

Sprinkle chicken pieces with flour. In a large nonstick skillet melt margarine over medium-high heat. Add chicken. Cook for 5 minutes on each side or until brown. Reduce heat to medium. Cook for 10 minutes on each side or until cooked through. In a warm oven... - 41.2465

1. Preheat the oven to 190ºC/375°F/Gas Mark 5. In a small bowl mix together the garlic, ginger, chilli, yogurt, tomato puree (paste), turmeric, garam masala, lime juice and seasoning. 2. Wash and pat dry the chicken breasts and place them on a baking sheet... - 35.8604

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

1. ln a deep 12-inch nonstick skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly. 2. Gradually whisk in the milk and cook, stirring frequently, for... - 32.5366

GETTING READY 1. Preheat the oven to 375° F. 2. On a meat board, prepare the chicken pockets for the stuffing. 3. Loosen the skin of each chicken breast by running a finger between the flesh and skin along one side, retaining the skin attached on the other... - 44.8873

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

In bowl combine yogurt and seasonings; add chicken parts, turning to coat. Let stand at room temperature for 30 minutes. In 12-inch skillet heat oil; add onion and saute until lightly browned. Add tomatoes and bay leaf and let simmer for 5 minutes; add... - 32.9378

In bowl, toss apples with lemon juice; add chicken, celery, onions, red pepper and peanuts. Stir together mayonnaise, yogurt, sour cream and mustard; stir into chicken mixture. Season with salt and pepper to taste. - 31.3174

1. Combine the mayonnaise with the sour cream and vinegar in a mixing bowl, and season with salt and pepper. (Add as much as 1 1/2 teaspoons salt, or the salad will taste flat and the distinctive flavors won't emerge.) 2. Add the carrots, celery, radishes,... - 34.9394

MAKING 1. Trim off all the excess fat from chicken breasts. 2. Spread some mustard on all sides of every breast. 3. Take a deep skillet and heat oil on low heat for 5 minutes or till the chicken turns brown. 4. Once done, transfer the chicken on a plate,... - 42.5754

MAKING 1) Rinse the black beans, then drain well and pat them dry. 2) In a mixing bowl, combine the beans and corn together. 3) Discard the chicken skin and fat, cut into 1/2-inch dice and add into the bowl. 4) Drain, dry and slice the olives lengthwise or... - 43.4059

GETTING READY 1. Prepare the marinade by combining the yogurt, chives, salt and pepper in a shallow dish. 2. Add the chicken to the marinade and marinate in the refrigerator for at least two hours or overnight. MAKING 3. Remove the marinated chicken from the... - 39.7427

GETTING READY 1) In a bowl, mix Combine chicken, soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic, oil, lemon juice, and lemon peel. 2) Cover and refrigerate for 1 hour or more. 3) Preheat the oven to 350F°. MAKING 4) Take the chicken from marinade... - 45.202

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 14-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken;... - 30.5398

Preheat oven to 325 degrees. In a bag combine flour, salt and pepper. In the seasoned flour shake chicken to coat. In a skillet heat margarine over medium heat. Add chicken. Saute until light brown. Into a casserole spoon chicken with slotted spoon. To the... - 43.8166

GETTING READY 1) In a 3-quart baking dish, combine together the lemon juice, yogurt, soy sauce, curry powder, coriander and pepper. 2) In the sauce, turn the chicken well to coat all the sides. 3) Cover the chicken and refrigerate it for several hours, or... - 38.1792

1. Place the water, rice, and 1/2 teaspoon salt in a medium-size saucepan. Bring to a boil over medium heat, cover and simmer over low heat until the rice is tender, 16 to 18 minutes. 2. Meanwhile, puree the tuna, anchovies, capers, lemon juice, and... - 38.0576

MAKING 1) Combine together the milk, broth and flour in a 1-quart microwavable shallow casserole. Mix well with a wire whisk till the flour is dissolved. 2) Microwave the mixture on HIGH (100%) for 5 minutes, till it is thick. Stir every minute. 3) Add the... - 41.1962

MAKING 1) Take a large pot and place all the ingredients in it except the yogurt and egg noodles. Bring the mixture to a boil. 2) Reduce heat and cover. Simmer for about 2-3 hours or until chicken turns tender. Add more water, if required. 3) In the... - 44.6248

1. Preheat the oven to 450° F. Line a 13" x 9" x 2" baking pan with foil and oil lightly. In a pie plate or shallow dish, whisk the egg whites with the water for 1 minute or just until frothy. On a piece of wax paper, mix the bread crumbs with the ground red... - 33.1936

In a small saucepan stir together water, rice, and bouillon granules. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is tender. Meanwhile, combine chicken, broccoli, cheese, carrot, and olives. Add rice mixture. Stir together... - 45.2856

GETTING READY 1) Preheat oven to temperature of 425 degrees. MAKING 2) On a paper plate or sheets of wax paper, combine together the cheese, basil, cracker crumbs and oregano. 3) Into the yogurt, dip 1 chicken cutlet and then dredge it in the crumb mixture.... - 40.4591

GETTING READY 1) In a small bowl, add together mayonnaise, sour cream, chili powder, cumin, basil, salt, and pepper to combine all together. MAKING 2) In a large bowl, mix chicken, cheese, kidney beans, onion, olives, and red pepper. 3) Add the liquid... - 45.1399

1. Preheat the oven to 375°F and set out a jumbo muffin pan. On a lightly floured surface, roll out the dough. Cut into six 6-inch rounds and press each round into a muffin cup. Prick all over with a fork and spinkle with the thyme. Bake for 16 minutes or... - 32.8819

MAKING 1) Take a large skillet and heat oil in it. Add pepper, onion, garlic powder and paprika. 2) Cook until tender, stirring repeatedly. 3) Add bouillon. 4) Take a small bowl and blend cornstarch with water. Add the prepared mixture to the skillet nd stir... - 48.9335

In a blender or food processor, whirl vinegar, lime juice, pepper flakes, cumin seeds, turmeric, paprika, cilantro, parsley, garlic, and ginger until blended. Add yogurt and whirl until smooth. Rinse chicken and pat dry. With a sharp knife, slash each chicken... - 42.577

1. In a large mixing bowl, combine 1/3 cup of the mayonnaise with the pimientos, wine vinegar, and 1 teaspoon of the celery salt. Add the cabbage and corn. Mix well, season to taste with salt and pepper, and chill while the chicken patties cook. 2. In another... - 35.5501

GETTING READY 1. Prepare outdoor grill for barbecuing or preheat indoor grill or broiler. 2. Cut each whole chicken breast in half and set aside. MAKING 3. For making Marinade: 4. Into a double thickness of food-storage bags, spoon half of yogurt. 5. Into... - 44.5319

GETTING READY 1. Prepare the marinade- In a glass bowl. 2. Combine the yogurt, lime juice, ginger, garlic and spices and mix well. 3. Add the chicken thighs and coat them evenly by tossing them in the marinade. 4. Cover the bowl with a clean wrap and... - 44.7975

GETTING READY 1) From the heads of lettuce, remove the hearts. Do not separate or tear the outer leaves. 2) Retain the outer leaves for lettuce bowls in which the salad can be served. 3) Wash the leaves gently. Place on paper towels in the refrigerator until... - 49.0813

GETTING READY 1. Take a cutting board and place a large plastic wrap piece on it. Lay down each of the chicken piece on it. Using a second plastic wrap, cover the chicken pieces. 2. Take cooking mallet and pound the chicken surface gently. Turn upside down... - 47.0972

GETTING READY 1. In a small mixing bowl, Combine the yogurt, cream, cornstarch mixture, thyme and rosemary and set aside. MAKING 2. In a Large heavy bottomed skillet, 3. Melt the butter over medium heat. 4. Add the carrots and sauté in the butter for 2-3... - 45.2284

MAKING 1. In a bowl, mix the cooked poultry with sherry, soy sauce and MSG; set aside for fifteen minutes 2. Mix this meat with the rest of the ingredients SERVING 3. Serve at once - 34.1623

GETTING READY 1) In a food processor, place 2 chicken breasts and process until finely chopped. 2) In a bowl, put the onion, bell peppers and celery with pork and mix well. 3) Stir in egg, basil, allspice and seasoning. 4) Beat the remaining chicken breasts... - 43.8122

1. Preheat the oven to 200°C/400°F/Gas 6. Bake the potatoes for about 1 1/4 hours, or until they are soft on the inside when tested with a knife. 2. About 20 minutes before the potatoes are ready, cook the chicken breasts, leaving the skin on, so that the... - 27.7238

1. Mix together the rolled oats, fresh rosemary and salt and pepper. 2. Brush each piece of chicken evenly with egg white, then coat in the oat mixture. Place on a baking sheet and bake in a preheated oven, 200°C/ 400°F/Gas Mark 6, for about 40 minutes or... - 31.1091

GETTING READY 1 Lightly coat the grill with cooking spray and preheat for 5 minutes. MAKING 2 Place the chicken breast on the grill for 5-7 minutes or until done. 3 Let cool and chop into small pieces. 4 Place one-fourth of the chicken, cheese, onion and... - 39.1063

MAKING 1) Set the grill to medium heat. 2) Dab the chicken with butter and grill it for 7 minutes turning frequently until it gets cooked. 3) Take a bowl and place asparagus along with the green vegetables in it. 4) Pour boiling water on it and allow it to... - 43.1074

GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) In a bowl, mix all the ingredients together thoroughly. 3) Into 6-ounce custard cups or well-buttered individual molds, firmly pack the mixture. 4) Bake in the preheated oven for about 30... - 36.8653

GETTING READY 1) Preheat oven to 450° F. MAKING 2) Take an 8 1/2-inch square casserole and mix all ingredients in it. 3) Bake, uncovered, for about 10 minutes. SERVING 4) Transfer to a platter and serve hot. - 37.2485

GETTING READY 1. Pull off the skin from the chicken 2. Use a meat knife to trim off any fat from the thighs and cut them into quarters. MAKING 3. In a large skillet, heat oil over moderate heat. 4. Add the chicken pieces and sauté them for about 5 minutes... - 45.0444

MAKING 1) Take a 12-by- 18-inch non-stick pan and place bread cubes at the bottom. 2) Take a medium size bowl and mix together onion, chicken, chilies, celery, salt, mayonnaise and pepper in it. 3) Spoon mixture over bread cubes. 4) Tear the tortillas in... - 47.3625

MAKING 1 In a bowl, add chicken and vegetables and toss together. 2 In a separate bowl, combine yogurt, mayonnaise, tamari, and lemon juice together. 3 Chill both the mixtures. SERVING 4 Serve salad with dressing on the side. - 40.8352

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Wash and scrub the potatoes and cut each into 8 equal portions. Place in a clean plastic bag and add the oil. Seal and shake well to coat. 2. Arrange the potato wedges, skin side down, on a non-stick baking... - 38.1641

1. Combine the garlic, brown sugar, if and yogurt in a mixing bowl. Season to taste with salt and pepper. Turn the chicken pieces in the yogurt mixture, and if you have the time, cover and set aside in the refrigerator for 1 hour. 2. Preheat the oven to... - 34.4598

MAKING 1) In a frying pan, place the chicken breasts, cover with the chicken stock and add the bay leaf. Allow to boil, then simmer covered for 15-20 minutes, turning once, until the chicken is thoroughly cooked and keep aside to cool. 2) On the 4 serving... - 42.0086

GETTING READY 1 Cut the chicken breasts into 1-inch pieces and put them in a medium size bowl. MAKING 2 In a bowl, add 1/2 cup lime juice, pepper, chili powder and oil. 3 Pour the mixture over the chicken and toss gently. 4 In a medium bowl, mix the... - 44.2238

GETTING READY 1. Trim excess fat off the chicken breasts and season with salt and pepper. Cut the chicken breasts into strips and toss in flour. MAKING 2. In a skillet, heat oil and sauté the floured chicken breast strips until thoroughly cooked. Remove... - 41.8469

MAKING 1. In a large skillet, heat oil 2. Add ginger, garlic and onion and sauté until softened. 3. Add the chicken sauté for about 5 minutes until lightly browned. 4. Sprinkle the garam masala and sauté for another 1 minute. 5. Add stock and stir. 6.... - 47.4581

1. In scalable plastic bag combine buttermilk, garlic, ginger, cumin, and salt. Add chicken. Shake to coat. Seal bag. Refrigerate about 8 hours or overnight, turning occasionally. 2. Preheat oven to 425°. In flat dish combine bread crumbs and ground pecans.... - 32.137

Cook the onion, carrot, celery, garlic, thyme and bay leaf in the oil until the onion is soft but not brown. Add the tuna, anchovies, white wine and stock and simmer for 20 minutes or until 100 ml liquid remains. Remove the bay leaf and blend the mixture in a... - 42.6958

GETTING READY 1 In a small bowl, combine the yogurt, lemon juice, paprika, garlic, salt, ginger, cumin, cayenne pepper and cinnamon. 2 In a shallow glass pan, place the chickn breasts and pour the marinade over the pieces. 3 Coat well turning throughly. 4 ... - 45.7915

MAKING 1) Take a pan and cook rice in it along with water and salt, as per package directions. Drain and set aside. 2) Add celery, onions, parsley, dill weed and chicken to the rice. 3) FOR THE WINE DRESSING: Take a blender container and put all ingredients... - 42.4929

1. Dice the chicken and ham and place in a blender or food processor. Add the parsley, lime rind and juice, and garlic and process well until finely minced. Alternatively, finely chop the chicken, ham, parsley and garlic and place in a bowl. Mix-gently with... - 34.5841

MAKING 1) In a large saucepan, cook the bacon over a medium heat, until crisp. 2) Stir in the scallions and saute for 1 minute until just soft . 3) Stir in the corn, thyme and broth, allow to simmer and cook covered for 10 minutes. 4) Stir in the chicken and... - 46.4777

GETTING READY 1. In an iron skillet cook the bacon slices over low heat, turning them frequently, until crisp, about 10 minutes and set aside on paper towels. 2. To prepare the lettuce leaves rinse them, dry them and tear them into pieces to make about 4... - 45.0331

GETTING READY 1) Take a bowl and mix the yogurt along with the curry paste. 2) Put the chicken in between two sheets of cling film and pound with the aid of a rolling pin until it resembles a £1 coin in thickness. 3) Place chicken in the marinade and allow... - 45.013

1. Combine the mayonnaise, vinegar, chili powder, garlic, 1 teaspoon salt, and pepper to taste in a mixing bowl. Stir well. 2. Add the chicken, apples, celery, and walnuts and toss the ingredients together to combine. Adjust the seasoning. 3. Set some lettuce... - 36.8125

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

MAKING 1) Take a Dutch oven or a large saucepan and place chicken in it with breast side down. 2) Add water, onion, pepper and salt. 3) Bring the mixture to a boil. Reduce heat and cover. Simmer for about 35 minutes or until chicken turns tender. 4) Allow... - 48.1039

1. Preheat barbecue to a high heat. 2. To make spice mix, place garlic, paprika, oregano, thyme, salt and black pepper in a bowl and mix to combine. Add chicken and toss to coat. Shake off excess spice mix and cook, turning frequently, on lightly oiled... - 35.7667

MAKING 1) In a large saucepan heat oil, cook onion and garlic over moderate low heat for 5 minutes or till onion is softened. 2) Add chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce and simmer for 20 minutes. 3)... - 46.4968

GETTING READY 1 In a large bowl, combine the peppers, onion, black pepper, salt, oil and lemon juice. 2 Keep aside for 10 minutes and allow the flavors to blend. 3 Lightly coat the grill with cooking spray and preheat for 5 minutes. 4 Slice the chicken... - 45.5436

GETTING READY 1) Halve pineapples using heavy knife. Do not remove leaves. 2) With a spoon or paring knife, scoop or cut out fruit from each pineapple keeping a 1/4-inch thick shell. 3) Cube the pineapple and measure 1 cup. MAKING 4) In a medium mixing bowl... - 43.9789

For palacsinta: Combine milk, eggs, paprika and salt in medium bowl and whisk to blend. Gradually add flour, whisking until smooth. Blend in melted butter. (Batter can also be made in processor or blender.) Strain batter. Stir in parsley. Refrigerate 1 to 2... - 41.6931

1. In a shallow dish or glass pie pan, stir together the yogurt, garlic, rosemary and pepper. Add the chicken breasts, turn to coat, and marinate in the refrigerator for 1 to 3 hours. Let come to room temperature for 30 minutes before cooking. Remove the... - 26.4412

Pound each chicken piece with meat mallet to 1/2 inch thickness. Sprinkle Poultry Blend and half the paprika over meat. Wrap by rolling up and tucking meat around ends. Secure with wooden picks. Preheat oil in small frying pan over medium heat. Combine flour,... - 43.8061

GETTING READY 1. In a nonstick pan, broil the sunflower seeds over a high flame for 1-2 minutes until well toasted. 2. Tip them into a small bowl and set aside. MAKING 3. In a nonstick skillet, heat oil over a high flame. 4. Add the chicken and sauté for 5... - 49.0118

MAKING 1) Combine together he soy sauce, yogurt and ginger. Stir well till blended 2) Cover the mixture and chill it thoroughly. 3) In a small bowl, place the cabbage leaves. 4) Combine together the spinach, chicken, chestnuts, bamboo shoots, carrot and... - 44.2253

Rinse and drain bulgur. In a medium mixingbowl stir together bulgur, yogurt, apricots, parsley, green onions, raisins, orange juice, salt, and oregano. Cover and chill for 3 to 24 hours. Add tomato to bulgur mixture. Stir gently. Line 4 plates with lettuce... - 32.811

1. Preheat the oven to 400 °F. 2. Hold the chicken flat with one hand, and with the other use a slender boning knife to make a 1-inch slit on the thicker side of one breast half. Take care not to pierce through the top or bottom of the chicken. Work the tip... - 34.8476

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Trim the fennel, reserving the green fronds for garnishing, and slice the bulbs thinly. Coat the onions in the lemon juice. Quarter the mushrooms. 2. Heat the oil in a large frying pan (skillet) and fry the... - 37.3604

GETTING READY 1) Cut the chicken breasts into 1/2 inch cubes. MAKING 2) In a large saucepan, saute the onion and carrots in the butter over a medium heat, then simmer covered over a low heat for about 5 minutes until tender. 3) Stir in the curry powder,... - 47.9106

MAKING 1) In a large saucepan, boil the potatoes in water over a high heat, then simmer over a medium heat for about 10 minutes, until the potatoes are almost done. 2) In a salad bowl, mix the mayonnaise, vinegar, dill and scallions together then season with... - 47.8607

GETTING READY 1. Preheat the oven to 300°F. 2. In aluminum foil wrap the tortillas and heat them. 3. In a small bowl combine the mayonnaise, barbecue sauce and cumin, season to taste with salt, pepper and the juice of half a lime and set aside. 4. To prepare... - 46.6042

1. Remove any excess fat from the chicken legs. 2. Use a small sharp knife to carefully cut the flesh away from the thigh bone. 3. Scrape the meat away down as far as the knuckle. Grasp the thigh bone firmly and twist it to break it away from the... - 38.0724