3 lbs of chicken breast cut into pieces 1/2 c. butter, melted 1/2 c. honey 1/4 c. prepared mustard 1 t. salt 1 t. curry powder (I add a little more though)
Preheat oven to 350. Place chicken pieces into a shallow baking dish. Combine remaining ingredients and pour over the chicken. Bake in the oven for 45-60 minutes until the chicken is fully cooked and the juices run clear. Baste chicken several times while baking to keep the chicken moist. Serves 6. I usually double the sauce because my kids like to pour it on their rice.
1/2 cup tamari or soy sauce 1/3 cup water 1 Tbls cooking sherry 1/2 tsp ground ginger 1/2 tsp garlic powder 2 Tbls cornstarch
Combine all ingredients except cornstarch. Moisten a small amount of cornstarch with soy mixture; add cornstarch to remaining mixture. Mix well. Pour over lightly sauteed vegetables one minute before serving.
1 egg, beaten 1/2 cup milk 1/2 cup flour 1/4 cup sesame seeds 1/2 tsp salt 1/4 tsp pepper 1/4 cup butter, melted 6 servings chicken
Combine egg and milk. In separate bowl combine flour, sesame seeds, salt, and pepper. Pour melted butter in baking pan. Dip chicken in milk and egg mixture, then roll in dry ingredients to coat. Place in baking pan. Bake uncovered for one hour at 350 degrees. Serves six.
Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta until it is al dente. Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired.
Honey Curry Baked Chicken
ReplyDelete3 lbs of chicken breast cut into pieces
1/2 c. butter, melted
1/2 c. honey
1/4 c. prepared mustard
1 t. salt
1 t. curry powder (I add a little more though)
Preheat oven to 350. Place chicken pieces into a shallow baking dish. Combine remaining ingredients and pour over the chicken. Bake in the oven for 45-60 minutes until the chicken is fully cooked and the juices run clear. Baste chicken several times while baking to keep the chicken moist. Serves 6. I usually double the sauce because my kids like to pour it on their rice.
QUICK CHINESE STIR-FRY SAUCE
ReplyDelete1/2 cup tamari or soy sauce
1/3 cup water
1 Tbls cooking sherry
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbls cornstarch
Combine all ingredients except cornstarch. Moisten a small amount of cornstarch with soy mixture; add cornstarch to remaining mixture. Mix well. Pour over lightly sauteed vegetables one minute before serving.
6-8 servings
This comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteSESAME CHICKEN
ReplyDelete1 egg, beaten
1/2 cup milk
1/2 cup flour
1/4 cup sesame seeds
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter, melted
6 servings chicken
Combine egg and milk. In separate bowl combine flour, sesame seeds, salt, and pepper. Pour melted butter in baking pan. Dip chicken in milk and egg mixture, then roll in dry ingredients to coat. Place in baking pan. Bake uncovered for one hour at 350 degrees. Serves six.
Spaghetti Carbonara
ReplyDelete4 oz. Pancetta, Chopped
3 Garlic Cloves, Finely Chopped
1/4 Cup White Wine (I use white cooking wine)
1/3 Cup Heavy Cream
1 Large Egg
1 Egg Yolk
2/3 Cup Parmesan Cheese, Grated
Salt & Pepper
3 Tablespoons Fresh Parsley, Finely Chopped
1 Pound Spaghetti
Cook the pancetta and garlic over medium heat until golden. Add wine to skillet and cook until it has almost evaporated. Remove from the heat and add the cream. Cook the pasta until it is al dente. Whisk together the eggs, parsley and cheese. Pour the bacon and cream mixture over cooked pasta and mix thoroughly. Add the egg mixture salt and pepper to taste, mixing well. Serve, offering additional cheese as desired.