Recipes Included On This Page Baked Chicken w Chili-Garlic Paste Baked Chicken w Orange Juice Baked Pork Chops Dijon Banana Beer Basic Braised Turkey Breast Best Vegetable Paella Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Chicken w Chili-Garlic Paste-New Joy of Cooking Recipe By :The All New Joy of Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken pieces -- Up to 4 1/2 pounds chicken 1 cup Chili-Garlic Spice Paste **Chili-Garlic Spice Paste- 2 cups** 3/4 cup fresh jalapeno peppers -- minced 1/2 cup garlic cloves -- peeled 1/2 cup olive oil 2 tablespoons lemon or lime zest -- grated 2 tablespoons cracked black peppercorns 1 tablespoon salt 2 teaspoons chili powder Rinse and pat dry chicken pieces (parts). Using about 2 tablespoons per piece, coat the chicken on all sides with the Chili-Garlic Spice Paste, using 1 cup of the mixture. Cover and refrigerate for 2 to 24 hours. Position a rack in the center of the oven. Preheat the oven to 350°. Lightly oil a shallow roasting pan or baking sheet. Arrange the chicken skin side down in the pan. Bake for 20 minutes. Using tongs, turn the chicken skin side up and bake until the dark meat pieces exude clear juices when pricked deeply with a fork, about 20 minutes more. If you wish to crisp the skin, run the chicken briefly under a hot broiler. Chili-Garlic Spice Paste: This paste is good with poultry, firm textured fish, shrimp, and vegetables. Combine all in a food processor or blender until smooth. Use immediately or cover and refrigerate for up to 1 week. Makes 2 cups so you will have 1 cup leftover for another use. This is a taste thrill for those who like their chicken highly seasoned! Recipe from The All New Joy of Cooking ISBN 0-684-81870-1 Posted to Fareshare 7/99 by JoAnn Pellegrino Posted to FareShare 9-99 http://www.FareShare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - - Per serving: 268 Calories (kcal); 27g Total Fat; (89% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1614mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Baked Chicken w Orange Juice - New Joy of Cooking Recipe By :The All New Joy of Cooking Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken -- quartered OR 3 lbs chicken parts 4 teaspoons Dijon mustard 1/2 cup onion -- finely chopped 2 tablespoons unsalted butter -- cut in bits salt -- to taste ground black pepper -- to taste 1 1/2 cups orange juice 1/4 cup dark brown sugar -- firmly packed Preheat the oven to 375 degrees. Rinse the chicken and pat dry. Smear skin with Dijon mustard. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the chicken pieces with chopped onions, butter bits, and salt and pepper. Pour the orange juice around the chicken. Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, 15 to 20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve. Recipe from The All New Joy of Cooking, ISBN 0-684-81870-1 Posted to Fareshare 7/99 by JoAnn Pellegrino Posted to FareShare 9-99 http://www.FareShare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - - Per serving: 685 Calories (kcal); 45g Total Fat; (59% calories from fat); 44g Protein; 25g Carbohydrate; 239mg Cholesterol; 242mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 5 Fat; 1 Other Carbohydrates * Exported from MasterCook * Baked Pork Chops Dijon Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Pork chops (about 2-1/2 - each about 3/4" thick 6 tb Olive oil OR 6 tb Vegetable oil 1/4 c Red wine vinegar 2 tb Dijon mustard 1 tb Chives -- minced 1 t Dry tarragon Freshly ground pepper Arrange chops in a foil-lined rimmed baking pan. In small bowl, whisk together oil, vinegar, mustard, chives and tarragon; season to taste with pepper. Spread 1 tablespoon of the mustard baste over each chop. Bake on upper rack of a 475 oven for 10 minutes. Turn chops over and spread each one with 1 more tablespoon of the baste. Continue to bake until meat in thickest part is no longer pink; cut to test (8 to 10 minutes). Makes 6 servings. Source: Sunset Quick & Easy Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master. - - - - - - - - - - - - - - - - - - - Per serving: 1932 Calories (kcal); 218g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Banana Beer (AKA Jungle Juice) Recipe By : Serving Size : 35 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Ripe bananas -- mashed 5 cups Sugar 5 Oranges -- juice from 7 cups - Water 5 Lemons -- juice from Mix together and freeze. Fill large glass 1/3 full (or more) with frozen mixture and add 7-Up, Sprite, Ginger ale, etc. Contributed by Lawrence & Cindy Kellie Both Cindy and Lawrence's family has served this for years during the holiday season. From: Lawrence Kellie Zootsuit ** Beverage Recipes ** jolee@pensys.com Posted to FareShare 9-99 http://www.FareShare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 32g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates * Exported from MasterCook * Basic Braised Turkey Breast+ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Vegetable oil 1/2 Turkey breast (about 2 1/2 - lbs.) bone in -- skin on 1 md Onion, chopped 1 md Carrot, chopped 1 md Celery rib, chopped 6 c Water (approximate) 3 Parsley sprigs 1/2 t Thyme, dried 1 Bay leaf 1/2 t Salt 1/4 t Peppercorns 1. In a large saucepan, heat the oil. Add the breast, skin-side down, and cook over moderate heat, turning often, until lightly browned all over (about 8 minutes. Add the onion, carrot, and celery. Cover and cook until all the vegetables are slightly softened, about 3 minutes. 2. Turn the breast, skin side down. Add enough water to cover the breast at least halfway. Increase the heat to high and bring to a boil, skimming off the foam. Reduce the heat to low and add the parsley, thyme, bay leaf, salt and peppercorns. Cover and simmer for 25 minutes. Turn the breast over and continue to cook until a meat thermometer inserted in the thickest part of the breast registers 165 to 170 degrees F., 20 to 25 minutes. Turn off the heat, let the turkey breast cool in it's own liquid, if time allows. 3. Remove the turkey breast from the cooking liquid; reserve the liquid for stock, if desired. Remove the skin and bones. Wrap the meat and refrigerate for up to 3 days before using. Cut the turkey as required by your needs shortly before serving or using as an ingredient. You can use this turkey in any way you would use leftover turkey. It will make wonderful salads and sandwiches. You also have the bonus of the broth which can be used within 2 or 3 days or frozen for future use. Note: Be sure to check the temperature early, depending on the configuration and size of the breast, it may reach 165 to 170 degrees more rapidly than you had expected. Mary Riemerman - - - - - - - - - - - - - - - - - - - Per serving: 1929 Calories (kcal); 218g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1068mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Best Vegetable Paella Recipe By :Linda's Kitchen, Linda McCartney Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine 2 tablespoons vegetable oil 1 large mild onion -- chopped 2 cups long-grain rice 3 3/4 cups vegetable stock 1/8 teaspoon saffron strands -- (soaked in a little stock) 4 cloves garlic -- minced 1 cup frozen green peas -- thawed 2 canned pimientos -- chopped OR 1 red bell pepper, chopped 6 ounces button mushrooms -- quartered 4 large tomatoes -- peeled & chopped 1/2 pound cooked or canned artichoke bottoms or 1 heart -- halved 6 ounces snow peas -- steamed & sliced diagonally 1/2 cup sliced canned water chestnuts sea salt & freshly ground pepper to taste grated cheese for serving Heat the margarine and oil in a large pan or wok. Add the chopped onion and cook over gentle heat until soft and translucent, about 10 minutes. Add the rice and cook over medium heat, stirring constantly, for a couple of minutes. Then begin to add the stock, a little at a time, and simmer until each addition is absorbed. After about 10 minutes, add the saffron and garlic. Continue cooking for 5 minutes or until the rice is tender. Then stir in the rest of the ingredients and stir until heated through. Check the seasoning. Serve as soon as possible, with grated cheese. Lyn Hillman ** Best Vegetable Paella ** lhillman@na.ko.com Posted to FareShare 9-99 http://www.FareShare.net Edited and/or Formated by Art - - - - - - - - - - - - - - - - - - - Per serving: 669 Calories (kcal); 17g Total Fat; (23% calories from fat); 16g Protein; 112g Carbohydrate; 2mg Cholesterol; 1649mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

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