The Online Recipe Book

1 Broiler chicken; cut in part

1 sm Onion; minced

8 oz Spanish-style tomato sauce

4 oz Taco sauce

1/4 c Molasses

2 tb Vinegar

1 tb Cooking oil

1 ts Salt

1/2 ts Oregano leaves

1/8 ts Pepper

1/2 c Jack cheese; shredded (opt)

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8 from heat. Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.

3/4 lb Chicken livers

1 Salt and pepper to taste

1/4 Bay leaf

1 Sprig fresh thyme

1/8 ts Ground allspice

1/2 ts Ground cumin

1/8 ts Ground cinnamon

1 pn Cayenne pepper

1/4 lb Melted chic fat or 1/4 lb.bu

1/2 c Thinly sliced shallots

1/4 lb Mushrooms,thin slcd,2 cups

1 tb Cognac

Pick over the livers to remove and discard tough connecting tissue or blemished portions.Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne. Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms.Cook stirring,until mushrooms give up their liquid.Cook until most of this liquid evaporeates.Add livers and seasonings.Cook,stirring occasionally about 10 minutes. Pour and scrape mixture into food processor or blender.Add cognac and blend to a fine puree.Spoon and scrape mixture into a small serving dish.Smooth the top.Serve slightly cooler than room temperature.Makes 4 to 6 servings.

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Oil, olive

1 bn Basil, washed, stemmed

1/2 c Oil, olive

———————————–SAUCE———————————– 2 tb Butter

1/2 c Mirepoix **

3 tb Puree, shallot ***

2 ea Bay leaves

1 ts Thyme

1/2 ts Oregano

1 ts Peppercorns, crushed

1 c Wine, white

2 tb Basil, fresh, chopped

3 md Tomatoes, ripe, chopped

4 tb Puree, tomato

1 ts Puree, garlic ***

2 c Stock, chicken ***

2 c Stock, veal ***

Salt (to taste) Pepper (to taste) * The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** Mirepoix is a mixture of diced onions, carrots, celery and leeks. *** See recipes for Garlic Puree, Shallot Puree, Chicken Stock, Veal Stock if you don’t have one of your own. For the Pasta: ============== Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing. Roll the dough into a ball and work it by hand until it’s smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking. For the Sauce: ============== Melt the butter in a saucepan. Add the mirepoix, shallot puree, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out). Add white wine and cook briefly. Add the basil, tomatoes, tomato puree, garlic puree, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft). Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil puree, salt and pepper. Add the pasta to the saute pan. Add a little tomato sauce to the pasta and heat. To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

4 chicken breast halves without skin — boneless

Emeril’s Bayou Blast (see recipe) — to taste powdered chipotle peppers — to taste 2 tablespoons canola oil — * see note

4 hamburger buns

***GARNISHES*** chipotle pepper puree thick sliced tomatoes dill pickles onion slices lettuce leaves cheese slices — your choice mustard mayonnaise

* I imagine you can omit the oil & use cast iron skillet to cook the chicken for a BLACKENED version.

Season the chicken breast halves. Heat the oil in a skillet. When oil is hot, place the chicken in the skillet & cook turning once or twice until chicken is done. Place chicken on a plate lined with paper towels to drain the oil.

Spread a little chipotle pepper puree on one half of each bun, on the other half spread your choice of mustard or mayonnaise. Place a piece of chicken & any of the other garnishes you desire in the bun & enjoy the Endorphin rush from the spices & chipotle pepper puree.

4 Boneless chicken breasts

1 Can cream chicken soup

1 Can cream celery soup

1 c Swanson’s chicken broth

1 Stick margarine — melted

1 c Milk

1 Box frzn peas & carrots

1 c SELF-RISING flour

1 t Baking powder

Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown.

1/2 md Avocado (about 1/4 pound),

-pared and finely diced 2 tb Lime juice (no sugar added)

1/4 c Each diced red onion, red

-bell pepper, and green bell -pepper 2 lg Plum tomatoes, diced

1 tb Each chopped fresh cilantro

-or parsley, and seeded mild -or hot Chili pepper 2 sm Cloves garlic, chopped

2 ts Olive or vegetable oil

1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Makes 4 servings, about 1/2 c each ///oo/ From the hearth in Sandee’s Kitchen…

500 g Chicken thigh meat

1 lg Boiled potato cut in pieces

2 c Mixed vegetables

1 lg Onion chopped

2 tb Ghee or vegetable oil

1 Tin coconut cream

1 lg Ripe banana chopped

2 tb Lemon juice

Pinch of sugar 1 tb Cornflour mixed with water

2 Chicken stock cubes

1 tb Chopped ginger

2 tb Good quality curry powder

2 ts Cumin seeds

2 tb Chopped coriander

Cut chicken into bite size pieces and saute with onion and curry powder in oil until lightly brown. Add coconut cream, lemon juice, cornflour, stock cubes. Bring to boil and cook gently for 10 mins. Blanch raw vegetables in boiling water for a few mins: drain and add to the curry together with potato, cumin, ginger and banana. Season with salt and pepper and serve garnished with coriander. This is not a traditional Fijian-Indian curry, as the Indians rarely use coconut cream in their curry.

1/4 c Wild Rice — uncooked

1 1/4 c Water

1/2 c Onion — chopped

1/4 c Brown Rice

1 1/2 t Chicken Bouillon —

Vegetarian, 1/2 t Dried Thyme

1/8 t Pepper

2 c Fresh Mushrooms — fresh

Sliced 1/2 c Chopped Celery

1/2 c Waterchestnuts — chopped

Granules, instant Rinse wild rice in a strainer under cold running water for 1 min. In med saucepan combine wild rice, water, onion, brown rice, bouillon granules, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45 min. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until celery is just tender, stirring occasionally. Serves 8 John Wilson, Lansing Mich. Posted by Posted by Posted by Posted by Posted by Posted by Posted by reggie@netcom.com (Reggie Dwork) to the Fatfree Dig. [Vol. 11 Issue 29], Oct. 29, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,

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