Chicken with Duck Sauce
Even though I make many "gourmet" recipes, this simple one is the biggest hit with guests helping themselves to seconds and calling during the week for the recipe!
- 2 chickens, cut into 1/8ths
- Garlic powder
- 1 jar (40 oz.) duck sauce (Cantonese or Szechwan depending on your taste)
Preheat oven to 350 degrees. Sprinkle chickens generously with garlic powder and paprika. Be a little more sparing with the pepper. Bake for ½ hour. Remove from oven and cover with entire jar of duck sauce. Bake for 2 more hours, basting half-way through. Serves 8 -10.
Turkey Strips with Mushroom and Wine
- 2 pounds turkey schnitzel, cut into 1-inch strips
- Bread crumbs to cover
- ½ lbs. mushrooms, sliced
- ¾ cup white wine
- Canola oil for sautéing
Heat oil in large frying pan. Dredge schnitzel with bread crumbs and when oil is hot, begin to fry. Fry until both sides are brown, about 2 minutes per side. You will need to proceed in batches, adding more oil as necessary. As each batch finishes remove to baking pan. When all the turkey is done, lightly sauté the mushrooms in the remaining oil and pour over the turkey. Cover with white wine. Can be served immediately or can be covered and reheated for about ½ hour before serving. Serves 12.
Roast Chicken with Vegetables
- 2 whole chickens
- Vegetables of your choice: small potatoes
- Kalamata olives
- Cherry tomatoes
- Green beans
- Whole cloves garlic
- 2 tablespoons paprika
- 1 teaspoon pepper
- 4 sprigs fresh rosemary or 2 teaspoons dried
Preheat oven to 350 degrees. Place chickens in large roasting pan and surround with any combination of above vegetables. Sprinkle paprika, pepper and rosemary on chicken. Bake uncovered for about 45 minutes, then cover and bake as long as possible, 2-3 hours until the meat just falls apart. Baste halfway through baking. Serves 8 - 10.
- 1 stick (1/2 cup) margarine
- ½ cup flour
- 2 teaspoons curry powder
- 3 cups chicken stock
- 2 egg yolks
- 1 cup non-dairy creamer
- ½ lb. mushrooms, sliced
- 1 can (15 oz.) whole kernel corn, drained
- 1 cup frozen petite pois
- 2 lbs. cooked chicken breasts, cut into strips
Melt margarine over low heat. Stir in flour and curry powder. Cook stirring constantly until smooth. Slowly whisk in stock until blended. Remove from heat. In small bowl, beat egg yolks and non-dairy creamer until blended. Pour into stock mixture, stirring vigorously so as not to cook the eggs. Add vegetables and chicken. Reheat over low heat. Serve over rice. Serves 8-10.