20 servings
Mace French
Advance Adrienne's Condiments Appetizers Mace French
1 1/2 ounces Green per Corn
1/3 ounce ento Dry
1/3 ounce e
3/4 ounce rika
1/3 ounce iander
1/3 ounce me
1/4 ounce emary
1/8 ounce joram
1/8 ounce Clove
1/3 ounce Leaf
1/3 ounce spice
Put all ingredients in clean coffee grinder and process.
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Showing posts with label Style. Show all posts
Showing posts with label Style. Show all posts
Hunter Style Chicken
6 Servings
Chicken
American
Main Dish quick and easy Quick Chicken American
2 1/2 pounds cut up cken (I used two boneless breasts and three thighs)
4 slices on
1 on, sliced
1 pound can diced atoes with juice
1/2 cup Heinz 57 sauce
1 teaspoon ar
1 teaspoon ur
Cut up bacon into one-inch chunks and fry until partially cooked. Add onion and continue cooking both until done. Remove from pan. Add chicken and brown. Mix tomatoes, Heinz 57 sauce and sugar, then add onions and bacon. Pour all over chicken and simmer for 40 minutes. Mix the 1 T flour with a little water and pour into sauce. Cook for a few more minutes until it's thick. Serve with rice.
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Chicken
American
Main Dish quick and easy Quick Chicken American
2 1/2 pounds cut up cken (I used two boneless breasts and three thighs)
4 slices on
1 on, sliced
1 pound can diced atoes with juice
1/2 cup Heinz 57 sauce
1 teaspoon ar
1 teaspoon ur
Cut up bacon into one-inch chunks and fry until partially cooked. Add onion and continue cooking both until done. Remove from pan. Add chicken and brown. Mix tomatoes, Heinz 57 sauce and sugar, then add onions and bacon. Pour all over chicken and simmer for 40 minutes. Mix the 1 T flour with a little water and pour into sauce. Cook for a few more minutes until it's thick. Serve with rice.
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Hunan Style Lemon Chicken
3 Servings
Chicken
Hunan
sweet tart good lunch dinner main dish Chicken Hunan
3 lbs of cken breast cutlets)
1 etable oil (or olive oil)
1/4 c. -purpose flour
1/4 c. water
1
2 tbsp. nstarch
2 tbsp. etable oil
1 tsp. sauce
1/2 tsp. t
1/4 tsp. ing soda
1 ey Lemon Sauce
1 on slices
EY LEMON SAUCE:
1/2 c. water
1/2 tsp. grated on peel
1/4 c. on juice
1/4 c. ey
1 tbsp. sup
1/2 tsp. instant chicken illon
1/2 tsp. t
1 clove lic finely chopped
1 tbsp. nstarch
1 tbsp. cold water
cut chicken into halves. Heat vegetable oil (1-1 1/2 inches) to 360 degrees. Beat remaining ingredients except Honey Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken. Cut chicken crosswise into 1/2 inch slices; arrange in single layer on heated platter. Keep warm. Prepare Honey Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings. To make honey lemon sauce: Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon (dry), salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.
VIEW THE RECEIPT
Chicken
Hunan
sweet tart good lunch dinner main dish Chicken Hunan
3 lbs of cken breast cutlets)
1 etable oil (or olive oil)
1/4 c. -purpose flour
1/4 c. water
1
2 tbsp. nstarch
2 tbsp. etable oil
1 tsp. sauce
1/2 tsp. t
1/4 tsp. ing soda
1 ey Lemon Sauce
1 on slices
EY LEMON SAUCE:
1/2 c. water
1/2 tsp. grated on peel
1/4 c. on juice
1/4 c. ey
1 tbsp. sup
1/2 tsp. instant chicken illon
1/2 tsp. t
1 clove lic finely chopped
1 tbsp. nstarch
1 tbsp. cold water
cut chicken into halves. Heat vegetable oil (1-1 1/2 inches) to 360 degrees. Beat remaining ingredients except Honey Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken. Cut chicken crosswise into 1/2 inch slices; arrange in single layer on heated platter. Keep warm. Prepare Honey Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings. To make honey lemon sauce: Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon (dry), salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.
VIEW THE RECEIPT
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