As the leaves start to turn to fall colors and in the evenings we are tempted to sit by a warm fire, hearty food comes to mind. The fall and winter bring a host of root vegetables, squashes, greens and fruit from which hearty meals can be easily made. The challenge is to keep these dishes healthy that means keeping them as alkaline as possible.

When attempting to reverse the symptoms of acid reflux, diet is probably the most important consideration. That old cliché, “You are what you eat”, has never been more true. If you eat food and drink beverages which are acidic in nature, then it follows, that you will be acidic in nature, as well. If you eat a diet which mainly consists of so called “convenience food”, you don’t stand a chance of being alkaline.

In order to defeat the acid reflux condition, one must strive to correct the pH factor of the body. 7.5 pH is the ideal alkaline body level. You can test the pH level of your saliva with pH paper, which can be purchased at any pharmacy. Some medical authorities claim that all illness, including cancer, cannot exist in an alkaline environment. If that is true, it is certainly food for thought!

It is important to remember that the acid reflux condition could not perpetuate itself without a damaged esophagus. In order to heal this affliction, the esophagus must be allowed to repair. This can be accomplished by eliminating food and drink that are irritants and, or acidic. Avoiding anything which relaxes the LES (lower esophageal sphincter) is another important consideration. The LES is the muscular valve which separates the esophagus and the stomach. It is when this valve relaxes, that acid and pepsin splash up from the stomach into the esophagus and throat, causing acid reflux.

The hydrochloric acid in the stomach has been compared in strength, to the acid in a car battery. With acid reflux, the constant assault of acid causes little lacerations to develop on the lining of the esophagus. Until these lacerations have had a chance to heal, spicy foods, such as acidic tomato products, hot peppers, raw garlic and raw onions should also be eliminated from the diet. They just further irritate the condition. Smoking, drinking alcohol and eating chocolate also relax the LES, thus impeding the healing process.

The key to acid reflux recovery is to eat alkaline, easy to digest nourishing food until the esophagus has healed. Eating early, allowing at least three hours before lying down is an essential habit to develop. Eating slowly and chewing food completely in a relaxed, pleasant and stress free environment is of paramount importance, as well.

I have listed a few of my favorite hearty fall and winter recipes that I enjoyed during my own recovery period. Cooking meat, vegetables, fruit and shellfish in liquids produce delicious dishes which can be made quickly and easily. I have employed a technique called “braising” for the main dish below. It is one of my favorite cooking methods, because it concentrates flavor in a one pot dinner. I have also included a seasonal soup starter and a special desert to complete the perfect cold weather dinner.

Try doubling the main dish and desert recipes so that you can have them later in the week…..less time in the kitchen. Remember, that cooking from scratch instead of relying on convenience foods is a better approach to good health, in general. It’s also nice to know what you’re really eating.

I hope that you enjoy the following seasonal recipes. Even though I have cured myself of acid reflux, I still serve these wonderful hearty dishes on a regular basis. The entire family should enjoy these, too. Well, the children might not like the oysters, but you certainly will. This menu is great for entertaining, as the main and last courses are made in advance and the first course is a breeze. For those of you who live in warmer climes, remember that winter is a state of mind.

Bon appetite!

BRAISED CHICKEN WITH TURNIPS AND ONIONS

This is a rustic country-style dinner dish which truly embodies the concept of “Comfort Food”. Unlike thick cuts of meat, braising chicken takes a fraction of the time and the chicken absorbs all the flavors of the vegetables and liquids. Mashed potatoes are a perfect accompaniment. This is a serving for four and requires about an hour to prepare.

1 (3 ½ lb.) chicken, cut into 8 serving pieces
½ cup flour for dredging
Olive oil
2 medium sweet onions roughly chopped
4 medium turnips peeled and sliced into ½” pieces *
3 cloves of garlic, finely minced
2 cups chicken stock
2 cups white wine or dry vermouth
2 sprigs of thyme or ½ tsp. dried
1 tbsp. parsley, chopped

Pat chicken dry and season with salt and pepper. Dredge in flour and set aside.
Heat a heavy skillet to medium high and add enough olive oil to coat well
Brown chicken pieces skin side down and turn over in about 7 minutes (This can be done in two batches, if necessary)
Transfer browned chicken to a plate and cover to keep warm
Pour off all but 2 tbsp. of the fat and lower heat to medium low
Add onions and cook covered, stirring occasionally until soft and lightly golden
Add turnips and garlic and cook uncovered for five minutes stirring occasionally to keep onions from burning
Return browned chicken to skillet and mix with vegetables to coat both sides, arranging chicken skin side up
Pour stock and wine over chicken mixture
Sprinkle with thyme
Cover and lower heat to gently simmer until chicken is cooked through and turnips are tender, about 30 to 40 minutes
Transfer chicken and vegetables onto a serving dish
Reduce sauce over high heat, if needed, to thicken
Season sauce with salt and pepper to taste and pour over chicken and vegetables
Sprinkle with parsley

*Parsnips may be substituted for the turnips, or a mixture of the two.

CREAMY NEW ENGLAND STYLE OYSTER STEW

I have heard rumors that oysters are a bit acidic; however, they have never given me indigestion. I confess that this is a rather rich dish, but a small serving will give you more pleasure than pain. One has to spoil themselves occasionally.

1 ½ tbsps. unsalted butter
I dozen freshly opened oysters (or the freshest you can find) with liquid
1/8 tsp. celery salt
1 ½ ounces sherry
Splash of Worcestershire sauce to taste
Cayenne pepper
1 ½ cups whole milk with a little cream added
Chives, chopped
Oyster crackers

Into a double boiler place butter, oysters with liquid, celery salt, sherry and Worcestershire sauce (water in the bottom pan should not touch the top pan)
With a wooden spoon, stir until the oysters are just curling on the edges (do not overcook), about a minute
Pour in milk mixture and continue stirring
Remove from heat just before the boil and serve immediately
Sprinkle each serving with a little cayenne pepper
Garnish with chives
Offer oyster crackers on the side

POACHED ANJOU PEARS IN RED WINE

You have to plan a little ahead for this dish. The pears should be ripe, but still springy to the touch. Buy them a week ahead and place in a paper bag with a banana. Don’t ask me why, but this works. Choose pears with the stem in tact.

8 smallish red Anjou pears
Juice of one lemon
1 cup extra fine granulated sugar
2 cups red wine
¼ tsp. vanilla extract
1 cinnamon stick

Carefully peel pears to the stem (the stem comes in handy for turning and for presentation)
Coat each peeled pear with lemon juice and set aside
Into a saucepan place the sugar, wine, vanilla and cinnamon
Stir over medium heat until the sugar is dissolved
Add pears and reduce heat to a gentle simmer, covered
Poach pears until they are just tender, about 10 to 20 minutes, depending upon the size of the pears, turning once
Remove from heat and allow pears to sit in liquid, turning again so that color is even, another 20 minutes
Remove pears from liquid to desert plates
Reduce liquid over medium high heat to a syrupy consistency and pour over pears
Serve with a dollop of whipped cream and a sprig of mint

© 2006 Wind Publishing

For more information on how to heal acid reflux the natural way, go to: http://www.refluxgoneforever.com

Charles Stewart Richey
http://www.articlesbase.com/nutrition-articles/acid-reflux-recovery-diet-and-recipes-presents-the-perfect-cold-weather-dinner-64534.html

In this video, Betty demonstrates how to make Chicken Littles Sandwiches. Uncooked chicken breasts are cut into pieces that are about the size of a “slider” (small) sandwich bun. The pieces are seasoned and coated with flour, and fried until bowned and done, and then placed in a small bun, along with mayonnaise and dill pickle chips. A great party snack!

Ingredients:

chicken breast meat, cut into squares about 2-inches by 2-inches and 1-inch thick. (You will need about 1 1/2 pounds of chicken breast to make a dozen sandwiches.)
meat tenderizer (No MSG) or salt, to taste
freshly ground black pepper, to taste
1 cup flour
1/3 cup peanut (or other) oil in a heavy, 9-inch skillet
slider buns (miniature sandwich buns) (If you cannot find slider buns, then you may use party rolls, or you may make biscuits or rolls frome scratch–You will find recipes for biscuits and rolls in bettyskitchen.)
mayonnaise, to taste
dill pickle chips, to taste

Slice uncooked chicken into squares, so that you have the number of squares you need to serve on the number of slider buns you have available. If you have leftover pieces of chicken, chop them into cubes, and fry them as “chicken nuggets” after you have made your Chicken Littles. Sprinkle each uncooked chicken breast square with meat tenderizer or salt, and grind fresh black peppercorns over both sides. (You may sprinkle with ground black pepper, instead.) Place 1 cup flour in a gallon-sized zip lock bag. Place about 4 sqares of chicken in the bag at a time, and shake to coat with flour. Place the coated chicken squares, one at a time, into hot peanut oil in a skillet on top of the stove. Continue placing the squares, until you have a single layer in the skillet. Now, let the chicken cook over medium heat, until it is brown on the bottom side. Turn once, and let the chicken brown on the other side. When chicken is brown on both sides (and done all the way through), remove from the hot oil, and place on paper toweling to drain. To serve, cut a slider bun open at the “hinge, spread both halves with a thin layer of mayonnaise, place a cooked square of chicken on one side and put two dill pickle slices on the other side. Close the bun, and the Chicken Little is ready to eat! Serve while warm, if possible, although these are good, even after they have cooled a bit. This will be great for feeding a crowd at a Super Bowl party! (You can fry the chicken earlier, and reheat it right before assembling the Chicken Little Sandwiches–very carefree and easy!) I hope you enjoy these; we love them! –Betty

Duration : 0:10:32

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I want to make a pot roast with chicken instead chuck roast and was wondering if I could use it for this recipe.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334275&adsqs=

Would there be a different way I would have to cook this? I know I have to dry the chicken, and season it inside and out. Other than that, would it take shorter/longer and would the taste be the same?

Thanks for your help
what kind of chicken should I use? A whole chicken, thighs, or breasts?

Yes, you can, and it will take about half the time as a beef roast. If you are doing it on the stove (not a crock pot) go ahead and sear the chicken on all sides to get some color going, then let it go! Sounds good to me!

CONTENTS

RECIPES

KATE’S VEGAN PANCAKES

VEGAN MIXED BERRY MUFFINS

BORCH (SOUP)

OVEN FRIED CHICKEN

MASHED POTATOES

BAKED POTATOES

CINNAMON APPLES

LIGHTSIDE

FOOD WARNING

SALMONELLA OUTBREAK

BAR MIXES

NON-ALCOHOLIC DRINKS

ICED TEA

HOT DRINKS FOR CHILDREN

RECIPES

KATES VEGAN PANCAKES
1 I/3 cup flour (unbleached).
3 Teaspoons.
½ teaspoon salt.
3 tablespoons sugar.
1 egg (egg replacer).
1 ¼  cup milk (Soya milk).
3 tablespoons oil.
¼ teaspoon vanilla .

VEGAN MIXED BERRY MUFFINS

Flour, white, 1.75 cup
Raw sugar, 4 tsp
Baking Powder, 2 tsp
So Good ‘Trim’ Soymilk, 1.25 cup
Egg Replacer, 1 serving
Applesauce, unsweetened, 25 grams
Strawberries, frozen, unsweetened, 0.125 cup,
Blueberries, frozen (unsweetened), 0.125 cup,
Blackberries, frozen (unsweetened), 0.125 cup,
Raspberries, 0.125 cup

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-fat cooking spray. In a large bowl, combine all dry ingredients.
In a smaller bowl- combine applesauce and soymilk.

Chop the frozen berries into a manageable size.  Add wet ingredients to the dry, and stir to combine, adding berries as you mix. Using a 1/4 cup measure, scoop into prepared muffin tin (they should be about 2/3 full), bake for 20-25 minutes (when a toothpick inserted comes out clean). Cool in tin for 5 minutes, then turn out to cooling rack.
serve warm.

Number of Servings: 12

VEGETABLE SOUP Borch
2 pounds beef, with soup bone.
2 carrots.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.
Cover meat with cool water and bring to a boil.
Let simmer until almost tender.  Add water if necessary
to keep meat covered.  One hour before serving, add chopped
vegetables and seasoning.  Potatoes may be cooked separately
before serving.  When ready to serve, remove from heat and
add sour cream.

Grandma’s Oven Fried Chicken
4 ounces……………..(125 ml)……………potato chips
½ cup ………………..(125 ml)……………butter
½ teaspoon ………….(2.5 )………………garlic powder
Melt butter.  Brush chicken with butter.  Crush potato chips with
rolling pin before opening bag.  Mix garlic, salt and pepper with
potato chips.  Shake buttered chicken in potato chip mixture.  Place
on pan skin side up.  Pour rest of mixture over chicken.  Bake at 375 F,
(190 C) for about 1 hour.
YIELD: Coating for 1 fryer
TIME:   Preparation 10 minutes, cooking time approx. 1 hour.

Beef And Potato Cakes
You can use ground meat if desired.  A treat for children.
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.
Cook the potatoes and mash.  Mix in egg yolk and salt.  Chop onion finely, brown with 1 tablespoon oil, add ground meat.  Brown for 4 minutes.  Add soy sauce and mix the batch with the potatoes.  Shape into balls the size of golf balls, flatten into cakes.  Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides.  If you have a electric skillet set temperature at 340.  When automatic control light blinks, turn cakes over.

MASHED POTATOES
6 boiled potatoes.
2 tablespoons butter.
4 tablespoons hot milk.
½ teaspoon salt.
Mash the cooked potatoes with a potatoe-masher until soft; add the butter, salt, pepper, and milk, and beat all until light and fluffy.  Pile lightly in a hot serving-dish.

BAKED POTATOES
Select smooth, medium-sized potatoes.  Wash well with brush. Bake in a hot oven 45 minutes, or until done.  Break the skins to let the steam escape and serve at once.  If baked potatoes stand they become soggy.

Cinnamon Apples
4 tart apples, sliced.
1 cup sugar.
½ cup water.
½ pound cinnamon candy.
Pare and slice apples into eights. Combine sugar, water and candy to make syrup.  Bring to a boil and when sugar and candy are dissolved, add sliced apples.  Cook until apples are soft.  Makes 4 servings.

LIGHTSIDE
A wife was making breakfast of fried eggs for her husband, when he burst into the kitchen.  “Careful”, he said. CAREFUL! Put in some more butter. Oh WHAT ARE YOU DOING! You are cooking too may at once. TOO MANY! TURN THEM DOWN NOW! Are you CRAZY? USE THE SALT!!! THE SALT!!THE SALT NOW!!

The wife stared at him.  “What in the world is wrong with you?  You think I don’t know how to fry a couple of eggs?”

The husband calmly replied, “I wanted to show you what it feels like when I am driving”.

FOOD WARNING BACTERIA
Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

 
Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.
Follow the preparation instructions on the product label.
Handling Possibly Contaminated Products Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc., that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Many frozen chicken products, such as chicken Kiev and chicken cordon bleu, may appear to be precooked, but are actually only prebreaded or prebrowned.

Use a meat thermometer and make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit.  . This means really cooking the chicken, in a regular oven or microwave, not merely thawing it.

Salmonella Typhimurium Outbreak

Clearly, what began as an investigation of bulk peanut butter shipped to nursing homes and institutional cafeterias is now much broader.

It includes not just peanut butter, but baked goods and other products containing peanuts that are sold directly to consumers. Health officials say as many as one-third of those who got sick did not recall eating peanut butter.

“The focus is on peanut butter and a wide array of products that might have peanut butter in them,” said Dr. Robert Tauxe, director of the foodborne illness division at the Centers for Disease Control and Prevention.

WASHINGTON (Reuters) – Federal health authorities told consumers on Saturday to avoid eating products that contain peanut butter until they can determine the scope of an outbreak of salmonella food poisoning that may have contributed to six deaths.

“We urge consumers to postpone eating any products that may contain peanut butter until additional information becomes available,” Dr. Stephen Sundlof of the Food and Drug Administration’s Center for Food Safety said in a teleconference with reporters.

Officials said they are focusing on peanut paste, as well as peanut butter, produced at a Blakely, Ga., facility owned by Peanut Corp. of America.  Peanut paste is significant because it can be used in dozens of products, from baked goods to cooking sauces.

Law Firm Information

Fred Pritzker is founder and president of Pritzker Law, a firm with involvement in practically every major food poisoning outbreak including the Peter Pan peanut butter Salmonella outbreak and the Taste of Chicago Salmonella outbreak in 2007, among many others. The firm has collected millions of dollars on behalf of victims of food poisoning. For more information, visit http://www.pritzkerlaw.com/

BAR MIXES

SHANGHAI COCKTAIL

¼ juice of lemon

1-teaspoon anisette

1 ½ ounce Jamaica rum

½ teaspoon grenadine

Shake with ice cubes. Strain into cocktail glass.

MARTINI (sweet)

1-ounce gin

½ ounce Italian vermouth

1dash orange bitters

Stir with ice cubes. Strain into chilled cocktail glass

NON- ALCOHOLIC DRINKS

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

2 tablespoons coffee to each 1 cup

Make coffee just before serving

Make coffee double strength and pour the hot coffee over ice in a tall glass.  As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

HOT DRINKS FOR CHILDREN

½ cup cocoa

1 cup sugar

2 cups water

1/8 teaspoon salt

¼ spoon vanilla.

Combine cocoa, sugar and salt

Add water and stir until well blended.

Cook for 5 minutes.  Cool and bottle

Makes 3 cups syrup

Add 2 tablespoons of syrup to each cup of scaled milk.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

You have permission to copy any of my articles providing each is complete, and Author Article Source Box is included.

Bruce Chambers
http://www.articlesbase.com/recipes-articles/grandma-hystads-recipes-drink-food-information-727103.html

King Ranch Chicken Casserole Recipe. Visit http://foodwishes.com, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Duration : 0:3:56

Technorati Tags: Casserole, chef, chicken, Cooking, food, foodwishes, John, King, Ranch, Recipe

Appetizer recipes are guidelines or formulas that are used in making starter course dishes. These come in a variety, from simple food recipes to elegant hors d’oeuvres. They are an important part of any meal as they help built your appetite while the main course is yet to be served.

There are different categories of appetizer recipes. There are cheese recipes such as beer cheese, brie, Gougere and pimento cheese. The cold recipes include antipasto, finger sandwiches, tapas, pinwheels, roll ups and many others. The dip and spread recipes include the Seven Layer Dip, Artichoke Crab dip, Baba Ghanouj and Black Bean Dip. For the non-vegetarian category there are chicken wings, buffalo wings, oriental wings, honey chicken wings and many others.

Pickle and relish category include chow chow, corn relish, freezer pickles, fried pickles and many others. Many kinds of fresh vegetables are used in preparing these starter courses. These vegetables give a spicy taste to the pickles. Bacon, asparagus, artichoke, and meatball appetizers are in the category of the hot appetizer recipes.

For those who love to eat before the meal, there is salsa, seafood, nut and snack appetizer recipes. There are many books, magazines and cookery web sites from which you can obtain these guidelines for cooking starter courses. You are sure to find one that will satisfy your needs. You therefore have all the reasons to have a perfect and appetizing recipe for you and your guests. Any meal planned using these recipes is bound to be a successful one.

virgilio vallecera
http://www.articlesbase.com/crockpot-recipes-articles/types-of-appetizer-recipes-750317.html

Adding vegetables to cooking chicken adds flavor to a chicken fajitas recipe. Discover how to cook vegetables with chicken using expert tips from a chef in this free video on how to make chicken fajitas.

Expert: Jeanette Herrera
Bio: Jeanette Herrera has been doing hair for more than 20 years, and she loves to use her hands.
Filmmaker: joseph wilkins

Duration : 0:2:24

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Technorati Tags: chicken, dishes, fajitas, food, mexican, Recipe, recipes, tex-mex

I am looking for something new and different to try? Anyone have any suggestions?

heres some ideas:

Chicken & Rice Casserole
3 C cooked rice (1 1/2 C uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick margarine
1 can cream of celery soup
1 chicken cooked & deboned or chicken breasts or pieces
Melt margarine. Add soupes and cooked rice; mix and pour into sprayed 9×13 inch pan; mix in chicken and bake at 350 degrees for 30 minutes.

Chicken Cordon Bleu
6 medium chicken breats, skinned & deboned
8oz pkg Swiss cheese slices
8oz pkg sliced boiled ham
3 T flour
1 t paprika
1 C cream
1/2 – 1 C dry white wine
6 T butter
1 T cornstarch
1 chicken flavor bouillon cube
Spread chicken flat, fit ham and cheese slices on chicken. Fold breats over filling. Fasten with toothpickes. On waxed paper, mix flour and paprika coat chicken. In a skillet, melt butter and brown chicken over medium heat. add wine and bouillon. reduce heat, cover and simmer for 30 minutes or until tender. Remove chicken and take out tooth pickes. Blend cornstarch with cream and gradually stir into chicken stock. Cook, stir into chicken stock. Cook, stir constantly until thickened. Serve over chicken.

Easy Chicken & Dumplings
1-2 lbs of chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. Return shredded meat to medium boil. Add three or four bouillon cubes. use bisquick mix. Follow the directions for dumplings mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. Ready to serve.

Dianes Chicken
6 halves chicken
2 T lemon juice
1/2 t garlic powder
1/2 C mayo
1/2 t salt
1/2 t pepper
Mix together.
3 C crushed cornflakes
1 C Parmesan cheese
Spray cookie sheet, put chicken on sheet and cover with foil. Bake at 375 degrees for 45 minutes.

Chicken in the oven
Take skin off chicken, sprinkle with seasoned salt and pepper. Roll in flour. Roll in melted butter. Roll in crushed Ritz crackers. Place in foil lined pan (for easy clean up) for 45-60 minutes at 375 degrees.

Chicken Stir Fry
2 T vegetable oil, divided
1 C broccoli florets
1 green pepper, cut in strips
1 can cream of mushroom soup
1 T soy sauce
1lb bonless, skinless chicken breast cut in strips
1 C sliced carrots
1 red pepper, cut in strips
1/4 C water
4 C hot cooked rice
In a skillet over medium heat, heat 1 T oil. Add chicken and stir – fry until brown. Set chicken aside. Add remaining oil. add vegetables and stir fry over medium heat until crisp and tender. Add soup, water, and soy sauce. Heat to a boil. Return chicken to pan and heat through. Serve over rice.

Tangy Chicken Wings
1/2 C tomato sauce
1/4 C oil
1 envelope Good Seasons Zesty Italian salad dressing mix
2 lb chicken wings, separated at joints, tips discarded
1/3 C cider vinegar
1 T hot pepper sauce
Mix tomato suace, vinegar, oil, salad dressing mix, and pepper in large bowl. Reserve 1/4 cup marinade; refrigerate. Add chicken to bowl; toss to coat. Cover. Refrigerate for four hours to marinade. Drain. heat broiler. Place chicken on rack of broiler pan. Broil four inches from heat 16-20 minutes or until chicken is cooked through, turning and brusing occasionally with reserved 1/4 cup marinade. Discard any remaining marinade. Makes about 1 1/2 dozen.

Chicken Sandwhiches
1 can celery soup
7 slices buttered bread
eggs beaten
1 can mushroom soup
1 chicken cooked and taken off the bone.
Combine all together and bake at 350 degrees for 45 minutes.

I dont eat red meat….so I am looking for recipes which would not use that…thanks!

YOU COULD ADD FINELY CHOPPED ONION ,1 GARLIC CLOVE CRUSHED,A HANDFULL OF CHOPPED PARSLEY MIX TOGETHER WITH 1 EGG TO BIND ;SALT; PEPPER;CHILLI PEPPER;MAKE INTO PATTIES AND FRY IN E.V.O.O:

How to make orange sauce for an orange chicken and beef recipe; learn more about making Chinese food in this free cooking video.

Expert: Hiu Yau
Bio: Hiu Yau has been a home chef & caterer for more than eight years. He was born and raised in Hong Kong and is familiar with Chinese cuisine, especially Southern Chinese dishes.
Filmmaker: Hiu Yau

Duration : 0:1:14

Technorati Tags: asian, beef, chicken, chinese, classes, cook, Cooking, cuisine, food, how, ingredients, kitchen, make, orange, recipes, restaurant, tips, to, videos, world