Free Online Recipes

Skinned and boned 2 tb Szechuan peppercorns

4 tb Sesame paste

3 tb Green tea

2 tb Wine vinegar

2 1/2 ts Soy sauce

3 tb Peanut oil

2 ts Crushed red pepper *

3 Slices fresh ginger, minced

1 Scallion (white part only),

Chopped 1 cl Garlic, minced fine

1 1/2 tb Dry sherry or

Shaoshing wine 1/2 ts Cayenne pepper

Lettuce leaves * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil — See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead .

1 tb Curry powder

2 tb Crunchy peanut butter

1/2 c Soy sauce

1/2 c Freshly squeezed lime juice

2 Garlic cloves, minced

Crushed dried chile peppers ———– 6 Chicken breast halves,

ÿboned, skinned, and cut ÿinto 1/2″ wide strips ———–PEANUT SAUCE————- 2/3 c Crunchy peanut butter

1 1/2 c Coconut milk, unsweetened

1/4 c Freshly squeezed lemon juice

2 tb Soy sauce

2 tb Molasses (or brown sugar)

1 ts Fresh ginger root, grated

4 Garlic cloves, minced

1/4 c Chicken broth

1/4 c Heavy cream

Cayenne pepper Grated lime zest Fresh cilantro sprigs To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur‚e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with

cilantro leaves. Serve with the peanut sauce for dipping.

– broiler/fryer, boned, — skinned 4 oz Cheese, Boursin,

– quartered OR 4 oz Cheese, herb flavored

– quartered 1/2 c Walnuts, English, finely

– chopped 4 lg Spinach, leaves, steamed

– slightly 1/2 ts Salt

1/2 ts Pepper

1/2 c Wine, white, dry

1/2 c Dressing, raspberry,

– vinaigrette, 2 tb Margarine

Pound the chicken pieces down to a 1/4-inch thickness. Roll the cheese quarters in walnuts. Place one spinach leaf on each breast, top with a cheese quarter. Fold the chicken around the spinach and cheese to form a mound. Sprinkle salt and pepper over the chicken. Place the chicken in baking pan. Cover and bake in a 350 F oven for 30 minutes or until the chicken is fork tender. In a small saucepan, mix together the wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by one-half then stir in the margarine. Heat until the margarine melts and stir until the sauce is smooth. Pour the sauce over the chicken. Serve with rice. * If raspberry vinaigrette dressing is not available, substitute 1/4 cup of bottled reduced-calorie red wine vinegar and oil dressing

and 1/4 cup seedless raspberry jam. Omit the margarine.

1/4 ts Almond extract

1 cn Devil chicken spread

3 tb Diced toasted almond

-optional 2 Eggs

1/8 ts Salt

1/2 c Sifted flour

1/4 c Butter

Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm.

1/4 c Flour

1 ea Egg

1/4 c Swiss chesse(shredded)

2 c Chicken (cooked, fine chop)

1/4 c Celery (finely chopped)

2 T Pimento (chopped)

2 T Dry white wine

1/4 c Mayonnaise

Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons.

1/2 ts Seasoned salt

1/4 ts Seasoned pepper

1/4 ts Garlic powder

4 Chicken breast halves

- skinned, boned 4 sl Ham, deli, low-fat

2 tb Lemon juice

Paprika Lettuce Tomatoes, cherry Combine basil, seasoned salt and pepper, garlic powder; set aside. Place chicken between sheets of plastic wrap, pound to 1/4″ thickness. Lightly sprinkle seasonings over each chicken breast, top with slice of ham. Roll up, beginning with longest side. Place rolls seam side down in baking dish. Drizzle with lemon juice, sprinkle with paprika. Bake in preheated 350F oven 20-25 mintes. Chill. Slice into 1/4″ rounds, arrange on lettuce leaf line platter, garnish with cherry tomatoes. Nutritional Analysis per serving: 25 calories, 4 g. protein, 0 g. carbohydrate, 1 g. fat, 0 g. dietary fiber, 12 mg. cholesterol, 53 mg. sodium. Calories from fat: 35% Original recipe from Modern Maturity, April-May 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]

8 oz Neufchatel Cheese, softened

3 T Chopped Onion

2 T Dry Sherry

2 T Mayonnaise (diet)

2 t Lemon juice

1/4 t Hot sauce

1/8 t Ground Nutmeg

1 ds Paprika

Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon.) PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0 g fiber, 10 g cholesterol, 30 mg sodium, 27 mg potassium.

-into 8 pieces and skinned 1 ts Seasoned salt

1 1/2 oz Package spaghetti sauce mix

1/2 c Fine, dry bread crumbs

1/2 c Sauterne wine

1 c Thin sliced fresh mushrooms

17 oz Whole peeled tomatos w/basil

-leaf, undrained, and -cut into pieces 1. Combine seasoned salt, spaghetti sauce mix and bread crumbs in a plastic

bag. Shake chicken pieces in bread crumb mixture. 2. Arrange coated chicken pieces in a shallow, 2-quart, heat- resistant,

non-metallic casserole with the thickest portions toward outside of casserole. Heat, covered loosely with a paper towel, in Microwave Oven 6 minutes. 3. Add wine, mushrooms, remaining crumb mixture, and cut up tomatoes with

liquid. 4. Cover loosely wvith plastic wrap and heat 9 minutes in Micro- wave Oven

or until chicken is tender.

1 lb Chicken livers, halved

6 oz Can whole water chestnuts,

-drained and sliced 2 tb Oil

Lay bacon slices flat. Place chicken livers and water chestnuts on top, roll up and secure with toothpicks. Heat oil in wok or frying pan. Add liver rolls and cook until bacon is browned. Serve.