Main Meals Recipes
| Apricot-Glazed Pork |
1 tablespoon chili oil
1 pound pork tenderloin -- cut into 2 ? 2 ? 1/4-inch slices
1 (16 ounce) package frozen broccoli, cauliflower and carrots
3 tablespoons apricot preserves
1 tablespoon black bean sauce
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.
| Apple-Stuffed Chicken Breasts |
1 pound skinless boneless chicken breast halves (4
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples -- peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch
Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.
Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut. Remove toothpicks.
Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.
| Cajun Chicken Wings |
12 Chicken wings, tips removed
5 Bay leaves, crumbled into
3/4 t Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 t Ground cumin
3/4 t Ground coriander
4 Garlic cloves, finely
1 1/2 t Dry mustard
2 t Paprika, preferably
3/4 t Dried thyme leaves
1/2 t Salt
2 T Brandy
2 T Fresh lemon or lime juice
Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a large
mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne
pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for
about 10 minutes. Add the brandy and lemon or lime juice to the pulverized
herbs and stir into a thick paste. With a pastry brush, cover both sides of
each wing with the herb paste. When no more remains in the mortar, squeeze
the last few drops from the brush. Arrange the chicken wings on a baking
sheet. Bake until the skin turns deep brown and is quite crisp
approximately 30 minutes. Takes about an hour to prepare.
Page(s) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32