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

Make Christmas Awesome - 1

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).

 Anchovy Antipasto

1/2 cup vegetable oil

3 anchovy fillets, finely chopped

1 can of tuna drained and mashed

1 6 oz. jar marinated artichoke hearts, drained and cut up

1 small bag of baby greens

2 tbsp. lemon juice

4 tomatoes cut into 8 slices each

8 slices of pepperoni

Preparation:

1. In a small bowl combine anchovy, oil and lemon juice. Let stand.

2. Pour anchovy mixture into a larger bowl and add all ingredients except baby greens.

Mix well.

3. Place baby greens on individual dishes and pour mixture on top of greens.

4. Serve.

Apple and Brie Fondue

2 lbs. brie cheese

5 apples, peeled and cut into slices

Preparation:

1. Remove rind from cheese and cut into cubes.

2. Place cheese in fondue dish. Heat until cheese has melted but not liquidy.

3. Serve apple slices to dip into the cheese. You can use torn pieces of Italian bread also.

Artichoke Dip

1 can artichoke hearts, chopped up

5 scallions, chopped

6 garlic cloves, minced

2 tsp. butter

1 8 oz. whipped cream cheese

2 cups sour cream

1 cup muenster cheese

1. Preheat oven to 350 degrees.

2. Grease small baking dish.

3. In a medium bowl combine all ingredients.

4. Place in greased baking dish and bake for 10 minutes.

5. Serve with crackers.

Artichokes and Shrimp Dip

8 whole artichokes

¼ cup olive oil

¼ cup lemon juice

2 tsp. salt

1 tsp. rosemary

2 4½ oz. cans shrimp

3/4 cup mayonnaise

2 tbs.. dijon mustard

2 tsp. tarragon

1 bay leaf

¼ tsp. pepper

1 tsp. Worcestershire sauce

½ cup onion, minced

1. Wash and trim artichokes leaves. Cook artichokes in boiling

water. About 1 inch deep. Add to the water lemon juice, salt,

pepper, bay leaf, tarragon and rosemary. Cook for about 45

minutes or until leaves pull off easily.

2. To make shrimp sauce, you add mayonnaise, mustard,

Worcestershire sauce, onions and shrimp. Mix all ingredients

well.

3. Place shrimp dip in ramekins and artichokes on one plate each.

Makes nice appetizer or first course.

Arugula Salad with Balsamic Vinegar Dressing

3 garlic cloves, chopped

1½ lbs. arugula

1-pint Cherry tomatoes halved

3 tbsp. balsamic vinegar

½ cup olive oil

2 shallots minced

¼ tsp. salt

1. In small bowl or blender mix together garlic, balsamic

vinegar, olive oil, shallots and salt.

2. In a large bowl add in arugula and tomatoes. Pour over dressing and

serve.

Asparagus Cream Cheese Spread

1 16 oz. whipped cream cheese

2 cans asparagus

4 scallions, chopped

3 tbsp. horseradish sauce

6 slices bacon

pinch salt

1. Cook bacon in microwave or fry. Let cool and break up into small tiny pieces.

2. Place all ingredients into food processor or blender. Mix well.

3. Refrigerate for 1 hour before serving.

4. Serve with vegetables, bread or crackers.

Baby Reubens

40 slices of party rye

2 pkg. of shredded swiss cheese

1 10 oz. can sauerkraut, rinsed

1/2 lb. sliced corn beef

dijon mustard

1. Place bread on baking sheet. Broil for 2 minutes.

2. Arrange corn beef, mustard and sauerkraut on bread.

3. Broil for 5 minutes.

4. Serve.

Bacon and Chunky Clam Dip

10 slices well-done bacon, crumbled

2 6 oz. cans minced clams

½ cup sour cream

8 oz. softened cream cheese

2 scallions finely chopped

½ tsp. Worcestershire sauce

1 tsp. lemon juice

1 tsp. white horseradish sauce

½ cup finely chopped red pepper

1. Blend all ingredients in medium mixing bowl and refrigerate

for 2 hours before serving.

2. Can be served with torn pieces of Italian bread or chips.

Bacon Wrapped Scallops

24 large real scallops, cleaned

12 slices of bacon, cut in half

Salt

Pepper

Garlic Powder

Preparation:

1. Preheat broiler.

2. Combine 1/2 tsp. Salt and 1/2 tsp. Pepper with 1 tsp. of garlic powder.

3. Wrap scallop with a bacon strip and secure with a toothpick.

4. Sprinkle salt mixture on the scallop.

5. Place in broiler for 5−8 minutes.

6. Serve.

Baked Artichoke Pastry

1 can biscuits

1 can artichoke hearts, chopped

1 tsp. cayenne pepper

1 cup cheddar cheese, shredded

1 green onion, chopped

1 tsp. garlic powder

1/4 tsp. oregano

1. Preheat oven as indicated on biscuit can.

2. Combine all ingredients in a bowl.

3. Separate biscuits with fingers to make a pocket and stuff with mixture.

4. Bake for 10 minutes and serve.

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