A service OF THE ONLINE ALANO CLUB

MENU

Start Here: Nutrition Information

Appetizers
Baby Food
Barbecue
Beef
Bread & Rolls
Cakes
Candies
Casseroles
Condiments
Cookies
Eggs
Frostings
Fruits
Jams & Jellies
Other Meats
Other Recipes
Pasta
Pies
Pork
Poultry
Rice
Salads & Dressings
Sandwiches
Sauces
Seafood
Snacks
Soups & Stews
Vegetables

BROCCOLI & CHICKEN CASSEROLE

Ingredients:

3 cups eggless noodles
2-1/2 cups ground chicken breast, skinless, cooked
1/2 cup onions, chopped
3-1/4 cup Broccoli, cut in pieces
10-3/4 ounces low-fat cream of mushroom soup
1/2 cup skim milk
1/2 cup Swiss cheese, shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper

Cooking Instructions:

Preheat oven at 350. Prepare a 2 1/2-quart casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. In a mixing bowl, combine noodles, chicken, onions, and Broccoli. In another mixing bowl, combine soup, milk, cheese, basil, salt, and pepper. Stir in noodle mixture. Pour entire mixture into prepared dish. Bake, covered for 40 minutes.

CHICKEN CACCIATORE

Ingredients:

1 chicken cut into 12 pieces
1 cup olive oil
1/2 medium onion, chopped
2 cups sliced fresh mushrooms
2/3 cup white wine
5 slices Italian prociutto
2 tablespoons butter
2 cups chicken broth
1 teaspoon parsley, chopped
freshly ground pepper

Cooking Instructions:

Brown chicken in the olive oil. When chicken is almost cooked, add onion and cook for about 5 minutes. Then add the mushrooms and cook for another 5 minutes. When cooked, drain oil from the pan. Now add white wine, prociutto and butter to the chicken. Cook for about 10 minutes. Add chicken broth, parsley and a dash of pepper. Simmer until sauce thickens (about 10 minutes).

CALIFORNIAN ARTICHOKE CHICKEN SAUTÉ

Ingredients:

16 California baby artichokes
¼ cup olive oil
4 half chicken breasts, skinned, boned and cut into chunks
2 red or yellow onions, sliced thick
4 cloves garlic minced
1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
½ cup chicken broth
1 pound fettuccine, cooked and drained

Cooking Instructions:

Deleaf, remove chokes from artichokes cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.

CHICKEN WING DRUMSTICKS

Ingredients:

10 chicken wings
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon salt
1 teaspoon light soy sauce
1/2 teaspoon five spice powder
Vegetable oil
1/2 cup all-purpose flour
1/2 cup water
1 egg
3 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt

Cooking Instructions:

Cut each chicken wing at joint to make 2 pieces. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball.

Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks.

Cover and refrigerate 30 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees F.

Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter.

Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes.

Drain on paper towel.

Increase oil temperature to 375 degrees F. Fry drumsticks all at one time until golden brown, about 2 minutes. Drain on paper towel.

Serving Suggestions:

Serve with Hot Mustard and a sweet and sour sauce if desired.

Additional Comments:

If desired, save the wing tips to use in chicken broth.

ARTICHOKE KHORESH

Ingredients:

1 1/2 pounds chicken legs, skinless; cut up and defatted
2 tablespoons olive oil
2 medium onions -- peel thinly slice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
1/4 teaspoon turmeric
3 cups chopped fresh parsley
1/2 cup chopped fresh mint
5 tablespoons fresh lime juice
1 pound fresh artichoke hearts

Cooking Instructions:

STEP #1 - Heat a non-stick saute pan and lightly brown chicken. Add 1 tablespoon oil and the onion. Fry over medium heat, stirring occasionally, for 20 minutes or until onion becomes translucent.

Add salt, pepper, saffron water, and turmeric. Pour in 1 1/2 cups water. Cover and simmer over low heat for 30 minutes, stirring occasionally.

STEP #2 - In a non-stick skillet, fry the parsley and mint in 1 tablespoon oil over medium heat for 10 minutes and add to the chicken.

STEP #3 - Add lime juice and the artichoke hearts to the chicken. Cover and simmer for 40 to 55 minutes over low heat.

STEP #4 - Check to see if the artichoke hearts are tender. Taste the khoresh and adjust seasoning.

Transfer it to a deep casserole. Cover and place in a warm oven until ready to serve.

STEP #5 - Serve hot from the same dish with steamed basmati; cook it very slowly with a very tight fitting lid. Add salt to water to help rice withstand a longer cooking time.

Additional Comments:

For *ab ghureh* substitute 3/4 cup unripe grape juice for the lime juice. Frozen (2 9-oz pkgs) or bottled artichokes may be substituted. Drain well. If pre-cooked, adjust cookingtime, adding artichoke hearts when appropriate to step 3.

Chicken can be replaced with 1 pound lean stew meat such as lamb, veal or beef, cut into 1 inch cubes. In step 1, increase water to 2-1/2 cups; and simmer for 55 minutes instead of 30 minutes.

GHANA RICE

Ingredients:

2 cups Water
One 3-lb chicken, cut into 8 Pcs
Two 16 oz. cans stewed tomatoes
2 teaspoons Salt
1/4 teaspoon Black pepper
3/4 cup cooked smoked ham, cubed
1 cup uncooked rice
1 large Onion, sliced
3 cups Cabbage, shredded
1/2 lb Fresh green beans, stems removed and Quartered OR 1 10oz pk frozen beans
1/4 teaspoon Ground cinnamon
1/4 teaspoon Cayenne pepper

Cooking Instructions:

Pour water into a large pot. Add the chicken, tomatoes, salt, and pepper. Cover; bring to a boil, reduce the heat, and simmer for 30 minutes. Stir in the ham, rice, onion, cabbage, green beans, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked, 25-30 minutes.

BRUNSWICK STEW

Ingredients:

1 large hen, steamed, boned, and diced (reserve broth)
2 large onions, chopped
1 large can V-8 vegetable juice
1 large can peeled tomatoes
1 small can peeled tomatoes
1/4 cup Worcestershire sauce

salt and pepper, to taste
2 pkg. frozen baby lima beans
2 pkg. frozen okra
2 pkg. frozen whole kernel corn

Optional: Tabasco or other red hot pepper sauce, to taste

Cooking Instructions:

Cook chicken broth, diced chicken, tomatoes, juices, onions, and seasonings until fairly thick. Add vegetables and continue to cook until vegetables are done and stew is a good consistency. You may vary kinds of vegetables and seasonings according to your taste.

Serving Suggestions:

This is great winter faire.

Additional Comments:

Fresh vegetables are better if in season and available, but frozen are easier.

Arabian Stew

Ingredients:

3 1/2 cups Tomato juice
16 oz. Chicken, cooked & cut up
2 Small Raw Potatoes, diced
1 Medium Eggplant, cut up
1 Large Raw Onion, diced
6 Celery Stalks with Greens, diced
28 oz. Green Beans, drained
12 oz Fresh OR 8 oz. canned Mushrooms, drained
1 Tablespoon Oregano
Garlic, to taste
Onion Powder, to taste
Parmesan Cheese, grated

Cooking Instructions:

Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese.

VIETNAMESE STIR FRIED CHICKEN WITH LEMON GRASS

Ingredients:

1 Stick fresh or 2 tb dried slices lemon grass
2 lb Chicken pieces, cut into small pieces
1 Garlic clove, large
1/2 inch cube fresh ginger
1 tb Sugar
1 1/2 tb Tomato paste
1/2 tsp Salt
1/4 tsp Chilli powder
1/4 tsp Ground turmeric

2 Cloves garlic
3 tb Vegetable oil
1 tb Fish sauce OR salt to taste
4-8 tb chicken stock
3 1/2 oz Onions

Cooking Instructions:

First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6 inches. Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grateit finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary. Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins. While the chicken cooks, peel the onions and cut them into a 3/4 inch dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out of oil and serve.

CHICKEN WITH RICE

Ingredients:

1 cup rice
1/2 clove of garlic
1/2 onion
4 black peppers
Salt to taste
Cumin seed to taste
1 frying chicken 2-3 pounds, cut into serving pieces
Shortening for frying
3 Chorizos or pork sausages (optional)
2 tomatoes, chopped
2 cups chicken broth (canned may be used)
1/4 teaspoon saffron (dissolved in the chicken broth)
2 small green peppers, sliced
One 2-oz can pimientos, chopped

Cooking Instructions:

Soak rice in warm water for 15 minutes and drain. Grind together the garlic, onion, black peppers, salt and cumin seed and spread over raw chicken pieces. Melt shortening in large skillet and brown sausages well. Remove sausages. Brown chicken in the fat, add rice, and cook until rice gets lightly browned. Add tomatoes and cook 5 or 6 minutes. Add the broth, in which saffron has been dissolved, sausages and green peppers. Cover and cook slowly until rice, chicken and sausages are done--about 35 - 45 minutes. Add a bit more broth if necessary. A few minutes before rice is done, add the chopped pimientos and mix them through with the chicken and rice. All the liquid should be absorbed into rice during cooking process. Season with additional salt if necessary.

Fried Chicken

Ingredients:

8 chicken pieces
1/2 cup Honey
2 eggs
Your favorite chicken spices
1 qt. buttermilk
6 cups flour
3 teaspoons baking powder
Cooking oil to fill a large skillet halfway.

Cooking Instructions:

Mix honey and buttermilk together and pour into a shallow bowl. Place chicken pieces in honey/buttermilk mixture and let sit for at least 4 hours. Once the chicken has set, mix eggs and 2 ups of the buttermilk/honey mixture in another bowl. Combine and flour, baking soda and your favorite chicken spices in a third bowl. Dredge chicken in flour mixture, cover in egg/buttermilk mixture and redredge. Fry in skillet with oil temperature at 375 degrees for approximately 20 minutes. Turn chicken every 5 minutes. Once done, place on paper towels to drain. To make gravy, drain all but 2 or 3 tablespoons of oil from skillet. Off the heat, add 1 to 2 tablespoons of flour and mix with oil. Place on medium high heat and let flour brown some. Stir in 1/2 cup milk and bring to boil. If gravy is to thick add more milk. Salt to taste.

Serving Suggestions:

Biscuits make a great side dish with fried chicken.

Additional Comments:

For a crispier breading, add extra baking soda.

Online Alano Club for more stuff.
SoberTravelers.org if you're going somewhere.