Sunday, December 20, 2015

Make Christmas Awesome - 2



I will be sharing some recipes for enthusiastic cooks to try. Let us make this Christmas awesome and memorable. (If you would like to receive a few recipe eBooks, please send me your email address and I will forward some books).
  ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five-spice powder in a large bowl until the sugar
dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover
chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown
and tender, while occasionally basting with marinade.
Another variation of the same recipe:
4 halves skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped roasted salted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large
enough to hold them. Pour half and a half over them and bake for 30 minutes. Let cool
and cut into 1-inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the
chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy
toothpicks.

ORIENTAL CHICKEN WINGS
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil, and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion, and coriander. 12
pieces.

APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup
mix, preserves, and Russian dressing. Pour mixture over chicken wings, coating each
piece and serve.
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CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic
powder together. Marinate wings in the mixture overnight (or about 6 hours). Bake wings
on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.
Serves 9-12.
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HOT-N-SPICY CHICKEN WINGS
5 lbs. bag chicken wings (drumettes)
12 Fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and
melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and
heat thoroughly.
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CHICKEN BITS
Debone 2 whole chicken breasts. Cut into bite-size pieces. Dip in melted butter. Roll in
seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on
ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.
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SPICY CHICKEN WINGS
1 lb. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 sticks margarine
4-5 lbs. chicken wings
Line a cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken
wings. Discard tips. Mix all dry ingredients in a bowl. Dunk chicken wings in margarine
and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven
for 1 hour. Serve warm.
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CHICKEN FRY ICED TEA
5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water
Blend until sugar melts; let steep. Use 10-gallon container and add a large block of ice
and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir
well. Triple this recipe should serve 500.
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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)
1 1/2 lbs. chicken wings disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder, and ginger powder. Set aside. On wax
paper, mix together crushed cornflakes and diced onion. Dip each wing in soy sauce
mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings
On high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers.
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TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery
seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing
tips. Place chicken in baking dish.
Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and
place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from
heating element. Brush occasionally with marinade.
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HOT CHICKEN WINGS
Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)
Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and
then serve.
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HIDDEN VALLEY CHICKEN DUMMIES
20 chicken dummies
Good 1/4 c. Butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkg. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in a mixture of melted butter, pepper sauce, and vinegar. Put in baking pan.
Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until
browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley
dressing mix as a dip.
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MARINATED CHICKEN WINGS
2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350
Degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.
COMMENT: May be frozen in the marinade. Bake after defrosting.
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GOLDEN CHICKEN NUGGETS
4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

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