IRC Chat Number 108 The FareShare Menu October 13, 1999 Art's Chicken Chat Adobo Bright's Olive Salad Chicken Breasts With Curried Apple Stuffing Hallie's Easy Pasta Salad Marinated Chicken Sandwiches Pennsylvania Chicken Corn Soup Raspberry Chicken
	* Exported from MasterCook * Adobo Recipe By : Candice Valencia Serving Size : 6 Preparation Time :1:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken pieces [or 3 pounds pork butt or both] 1 cup vinegar 1/4 cup soy sauce 6 cloves garlic -- crushed 1/4 teaspoon peppercorns -- crushed 1 Bay leaf -- crushed 2 cups water kale -- or spinach Prepared rice Cut chicken pieces in half if large. If using pork, cut pork into 1 1/2 inch pieces. In saucepan, brown meat in oil. Add remaining ingredients. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes. Don't over simmer because chicken will fall apart too much. Just before it is done, add the kale or spinach, as little or as much as you like, and serve over prepared rice. The broth is wonderful. Discussion : [Art] This warms up well too. [Art] Any inexpensive pork cuts can be used. [ ] I wonder what lamb would be like? [Art] That would be interesting, if you used only lamb. [ ] Yes, I wouldn't mix the lamb with other meat. [Art] Candy always likes to includes breasts. Chix breasts alone don't give it enough flavor though. [ ] No, I think you would need the dark meat as well. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 13 October 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bright's Olive Salad Recipe By : Bright Larkin Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pimiento-stuffed green olives Pitted black olives Red onion -- sliced Vinaigrette dressing [brightl] I sometimes serve an olive salad of pimiento stuffed green olives and pitted blacks marinated in a vinaigrette and a little red onion sliced very thinly. Contributed to the FareShare IRC Chat, 13 October 1999, by brightl. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Breasts With Curried Apple Stuffing Recipe By : Cooking Light YEAR: 1997 ISSUE: May PAGE: 128 Serving Size : 4 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil -- divided 1/4 cup finely chopped onion 2 tablespoons finely chopped celery 1 3/4 cups chopped peeled Granny Smith apple [about 3/4 pound] 1 3/4 teaspoons curry powder -- divided 1/4 cup golden raisins 1/2 teaspoon minced garlic 10 1/2 ounces low-salt chicken broth -- divided [1 can] 16 ounces chicken breast halves -- skinned, boned [4 ounces each] 3/4 cup apple juice 1 large garlic clove -- minced 1 teaspoon cornstarch 1 teaspoon water 1. Heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Add onion and celery; sauté 5 minutes or until tender. Add apple and 1 teaspoon curry powder; sauté 3 minutes or until apple is tender. Stir in raisins, 1/2 teaspoon minced garlic, and 1/3 cup broth; cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl; set aside. 2. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. 3. Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until done. Remove chicken from skillet; set aside. 4. Add 3/4 teaspoon curry powder, remaining broth, apple juice, and garlic to skillet. Bring to a boil; cook 5 minutes or until reduced to 1 cup. 5. Combine cornstarch and water; stir well. Add to broth mixture in skillet; stir with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Return chicken to skillet; cover and simmer 2 minutes or until heated. Serve sauce with chicken. Yields 4 servings (serving size: 1 chicken breast half and 1/4 cup sauce). Nutritional Information: CALORIES 244 (17% from fat); FAT 4.6g (sat 1g, mono 1.3g, poly 1.6g); PROTEIN 27.7g; CARB 23.3g; FIBER 2.5g; CHOL 66mg; IRON 1.8mg; SODIUM 105mg; CALC 33mg SOURCE : Cooking Light YEAR: 1997 ISSUE: May PAGE: 128 Discussion : [ ] Looks good - add allspice. Formatted in MasterCook by Art Guyer Contributed to the FareShare IRC Chat, 13 October 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hallie's Easy Pasta Salad Recipe By : Hallie du Preez Serving Size : 1 Preparation Time :0:00 Categories : Fareshare Chat 108 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pasta -- uncooked Frozen mixed vegetables Leeks Seasoning Oil Mayonnaise [allium] This isn't really chicken related but we had a barbecue with the neighbours and one of the things I took was a pasta salad. [allium] I just cooked some of that coloured pasta and cooked it with a couple of cups of frozen cauliflower/broccoli mixed vegetables. [allium] Some coarsely chopped leeks (you could use onions). [allium] Some spices - rosemary, oregano, thyme, parsley etc. [allium] Then drained it and doused it with a bit of oil to keep all from sticking together. [allium] Then at the bbq I tossed with a bit of mayonnaise and some black pepper. [allium] Cooked chicken bits would go well in that with some black olives. [allium] The neat thing is that it was so simple to make. [G] Contributed to the FareShare IRC Chat, 13 October 1999, by allium. - - - - - - - - - - - - - - - - - -