* 8-14 pound Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie […]

1. In a large pot, heat the olive oil over medium heat. Add the onion, green and red bell peppers; saute 5 minutes. Add the garlic and saute 2 minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder, thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 3. […]

Directions: Grate small knob of ginger–about half an inch. Mix the grated ginger into 1/2 cup of finest olive oil. add 1 to 1-1/2 tablespoons vinegar. Steep one smashed garlic clove in the dressing for a few minutes. Pour over chicken and buckwheat or Oriental, or health food noodles, and youll never miss salt again.

1. Place 2 tablespoons butter in a 10-inch, heat-resistant, non- metallic skillet. Heat, uncovered, in e Oven 30 seconds. seconds. 2. In a plastic bag combine flour, salt and pepper. Coat each chicken liver with seasoned flour and place in skillet with melted butter. 3. Heat, uncovered, in Microwave Oven for 4 minutes. 4. Turn […]

Stew chicken & season to taste. Cut in cubes. Cook macaroni in salt water & drain. Thicken broth with flour. Mix chicken, macaroni, cheese and broth. Put into 8×12 inch pan. Brown bread crumbs in butter. Add cream & mix. Spread on top of the chicken mixture and bake at 325 degrees for 30 minutes.

MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the […]

Butter 9 x 9 inch casserole. Bone crabmeat and place on bottom. Maake stuffing according to package directions and place on top of crabmeat. Skin chicken breasts and lay over stuffing. Sprinkle on parsley and/or pimento and salt and pepper. Add one can mushroom soup, undiluted. Sprinkle with paprika. Bake, uncovered, at 325 F. for […]

Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook […]

Cut chicken into quarters. Saute garlic in butter and oil in a large pan, add the chicken legs first and brown them over high heat; then brown the breast pieces. Season with salt and pepper; lower heat and continue cooking until the chicken pieces are tender. remove from the pan and keep hot. Scraping off […]

Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss […]