In a large pot,put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside. In same large pot, add the […]

* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes […]

NOTES: A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the tender white part at the base of the stalk. Bruise on the cutting board with a large morter and pestle or handle of a cleaver, or a wine bottle. Of course a cuisinart with a 1mm slicer will do the same thing […]

DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place […]

Place chicken pieces, skin side up, in a 12×7 1/2×2-inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, at 350 till chicken is tender, about 1-hour. Stir sauce, sprinkle with paprika. Serve with mashed potatoes or hot cooked rice, if desired.

Line baking dish with dried beef. Season deboned chicken with salt and pepper; roll breasts and place on dried beef. Place small amount of bacon on each breast. Make sauce of sour cream and mushroom soup; pour over chicken. Bake at 250 degrees for 3 hours.

In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits, onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter and eggs. Mix well, but lightly. (You may add extra broth) Mixture should be extra moist. Loosely stuff neck and body cavities of turkey, or for ease in preparation and serving, cook […]

Marinate the pheasant pieces in the above sauce for 2-3 hours. Turn pieces of meat in sauce once or twice. If birds are apparently old and tough, let them simmer in marinade sauce 1/2 hour. Remove meat from sauce and place on charcoal grill. Brush the meat frequently with marinade sauce until deep brown and […]

Put butter, hot sauce and lime into a sauce pan. Bring to a VERY slow boil then reduce the heat to low and simmer for 30 minutes. This will help to reduce the sauce a bit and it will take some of the heat out of the hot sauce. The lime add a little flavor […]

1) Cut each wing into 3 pieces at the joints. Place the wing pieces, celery. onions, and green peppers in a large pot with enough cold water to cover. Add the poultry seasoning. salt, and pepper, and heat to boiling. Reduce the heat to simmering and simmer until the wing pieces are very tender, about […]