2 ½ pounds chicken wings
5 oz soy sauce
1 tablespoon dry mustard
1 tablespoon garlic powder
1/3 Cup, plus 1 tablespoon packed brown sugar
Mix marinade using soy sauce, dry mustard, garlic powder, and brown sugar. Marinate chicken wings overnight, remember to turn them periodically. Place chicken in a single layer in a glass baking dish for easy cleanup. Bake at 350° for 1 hour or until chicken is fully cooked.
2-3 boneless chicken, cut into 1 inch-cubes
1-2 Leeks, cut into ½ inch coins
Marinade: 1 tablespoon Honey
3 tablespoons Soy sauce
1 tablespoon Saki
½ tablespoon Sesame oil
1 clove Garlic
In a small bowl mix marinade using honey, soy sauce, Saki, sesame oil, and garlic. Alternate chicken and leek coins on skewers. Layer skewers in shallow pan and pour marinade over skewers. Marinate for 30 minutes turning skewers halfway through. Grill skewers for 5 minutes each side, until chicken is cooked through. Boil remaining marinade and use as dipping sauce.
4 skinless, boneless, chicken breast portions
½ Cup dry white wine
1 ¼ Cups chicken stock
1 tablespoon dried tarragon
1 garlic clove, finely chopped
¾ cup whipping cream
1 tablespoon chopped fresh tarragon
Salt and pepper
Season the chicken portions lightly with salt and pepper and put them in a pan just large enough to hold them in one layer. Pour in wine and stock, adding more stock if necessary, to make sure chicken is covered. Add dried tarragon and garlic. Bring the stock just to a simmer over medium heat and cook gently for 8-10 minutes or until the juices run clear when chicken is pierced with knife.
Transfer chicken to a plate and simmer cooking juices to reduce by at least half.
Add the cream and simmer to reduce and thicken the sauce. Adjust seasoning adding more salt, pepper, and tarragon to suit your taste. Add back chicken to coat with sauce and serve.
Note: I usually serve this over rice.
2 tablespoons lemon juice
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger root
2 teaspoons soy sauce
8 chicken drumsticks, skinned
Salt & pepper to taste.
Combine the lemon juice, brown sugar, grated ginger, soy sauce, and dash of pepper to make a glaze for the chicken.
With a sharp knife, slash the chicken drumsticks about three times through the thickest part, then toss the chicken in glaze.
Cook chicken drumsticks under a hot broiler or on a barbecue, turning occasionally and brushing with the glaze until the chicken is dark gold and the juices run clear when pierced with a skewer.
1 cup Miracle Whip
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dried basil
4 boneless, skinless chicken breast halves, cut in half
Mix Miracle Whip, lemon, honey and basil. Place chicken in baking dish just large enough to hold pieces in a single layer. Spread dressing mixture over chicken. Bake in preheated oven at 375° for 45 minutes or until chicken is cooked through.
Note: Tastes great over wild rice.
3 ½ to 4 lb. Rabbit, cut into 6 pieces
4 tablespoons softened butter
2 tablespoons Dijon mustard
¼ cup dry white wine
Dash of paprika
Salt & pepper
Preheat oven to 375°. Place a sheet of aluminum foil in bottom of roasting pan. Place rabbit on foil and season generously with salt and pepper. Sprinkle with paprika.
Mix butter with mustard and spread over rabbit. Pour wine in bottom of pan. Cover roasting pan with another sheet of aluminum foil and seal well. Roast in oven for 20 minutes per pound of rabbit. Baste rabbit with cooking juices before serving.
3 boneless skinless chicken breasts, cut in half (or you can use 6 boneless skinless chicken thighs)
1-16 oz can Sauerkraut, drained
6 slices Swiss Cheese
1 ¼ C Thousand Island dressing
1 tablespoon chopped Parsley
Salt & Pepper
Place chicken in a greased baking pan. Sprinkle with salt & pepper. Layer sauerkraut over chicken, top with swiss cheese slices. Pour dressing evenly over the cheese. Cover pan with foil and bake at 325° for about 1 ½ hours. Sprinkle with fresh parsley before serving.
Note: Goes great with buttered kluski style noodles.
3 pounds chicken breasts
1 can Cream of Chicken soup
½ cup chicken stock
Remove skin from chicken and place in the bottom of the crockpot. Pour chicken stock and cream of chicken soup over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken from crockpot, remove bones, and shred. Add shredded chicken back to gravy and serve.
3 pounds boneless, skinless chicken
4 green onions, diced
2 cans cream of chicken soup
1 cup milk
2 cups shredded pepper jack cheese
1 small can diced green chilis
1 package flour tortilla shells (burrito size)
Cut chicken into small strips or chunks. Sauté chicken in 1 tablespoon of oil until cooked through.
In separate saucepan, heat 2 cans of cream of chicken and milk. When hot, stir in 1 cup of shredded cheese and add in diced green chilis. Heat sauce until cheese has melted. Put about a ½ cup of sauce in the bottom of a 9×13 pan. Add half of the remaining sauce to the cooked chicken.
Place about 1/2-2/3 cup of chicken mixture in center of tortilla, then roll and place in pan. Repeat until all chicken mixture is used up. Take remaining sauce and pour over the rolled enchiladas. Take remaining cheese and sprinkle on top. Heat in over for 30-40 minutes or until sauce is bubbly and cheese is melted.
½ cup wild rice, uncooked
7 cups water
½ cup shredded carrots
½ cup chopped onions
½ cup chopped celery
1 lbs. raw chicken or turkey, cut into ½ inch cubes (or 2 cups cooked chicken cubed)
½ teaspoon ground pepper
1 tablespoon chopped parsley
Chicken bouillon to taste
Place all ingredients in slow cooker and cook on low 8-10 hours.
½ cup heavy whipping cream
¼ cup flour
About ½ hour before soup is done, mix flour and cream until smooth. Turn slow cooker up to high and add flour and cream mixture. Stir until soup thickens.
Note: In a pinch, I substitute 1 box of Uncle Bens Wild Rice with flavor packet for plain wild rice. Then put slow cooker on high and cut the cooking time in half.