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CHICKEN BREAST HAWAIIAN


4 whole boneless skinless chicken breasts, halved
1/4 cup butter or margarine
2 tsp. chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 tsp. salt
1/4 cup + 2 tablespoons shortning
4 pineapple slices
2 cooked sweet potatoes (quartered)
2 firm bananas, peeled and cut in half lengthwise

Sweet and Sour Sauce

2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. curry powder


Rinse and pat chicken dry. Place chicken between two pieces of
plastic wrap; flaten slightly. Cream butter and chili powder. Blend
in coconut. Divide into eight portions. Spoon one portion onto each
chicken piece. Tuck in sides; roll and skewer. Chill two hours.
Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll
in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the
shortening in large skillet over medium heat. Add chicken rolls and
brown evenly on all sides. Transfer to greased shallow baking dish
and bake 20-25 minutes, or until chicken is tender. Remove skewers.
Melt remaining shortening in skillet over medium heat. Heat
pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on
a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:

Melt shortening in small skillet over medium heat. Add onion; cook
until tender. Stir in catsup, preserves, brown sugar, vinegar, curry
powder, blend. Keep warm until served.

Indian Recipes - Recipes of India - World Famous indian Recipes

Indian Recipes - Recipes of India - World Famous indian Recipes
Healthy Recipes

From TV's Live with Regis and Kelly

Rick Browne, author of three of America's favorite books on grilling -
Grilling America, The Frequent Fryer's Cookbook and Barbecue America
is releasing his latest lip-smacking cookbook in June.
Rick Browne's Barbecue America TV Cookbook

On Friday, June 18, 2004
Rick Browne prepares
Chicken Barbecued Under a Block
Wings with Nectarine-Onion Relish
Tropical Beans in a Boat


Chicken Barbecued Under a Block
Recipe courtesy of Barbecue America's Rick Browne

Serves: 4
Preparation Time: 1 hour
Cooking Time: 1 ½ hours


1/4 cup olive oil, plus 3 tablespoons for frying pan
4 cloves garlic, minced
2 tablespoons finely chopped fresh summer savory (or 1 teaspoon dried)
2 tablespoons finely chopped fresh basil (or 1 teaspoon dried)
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon Mexene chili powder
1/2 cup fresh lime juice (with 1 tablespoon sugar added)
1 5-6 lb. whole chicken

1 concrete block (or 2 bricks)
Aluminum foil
Large cast iron frying pan

Prepare medium-hot barbecue grill.

In a small bowl, combine oil, garlic, savory, basil, oregano, salt, pepper and chili powder. Mix well and then set aside.

Using kitchen scissors or sharp knife, cut a whole chicken down each side of the backbone and remove it. Turn breast side up and press firmly on the breastbone to flatten the chicken. You will hear a snap as the breastbone breaks off.

Tuck the wings behind the back and put into a plastic bag, then pour oil-spice mixture over the bird and refrigerate for at least 4 hours or for up to 24 hours.

Wrap a concrete block, or two bricks, in aluminum foil.

Remove the chicken from the marinade and drain, reserving the marinade. Then place the flattened chicken, skin side down, on a greased cast iron skillet over medium heat. Immediately place the concrete block (or bricks) on the whole chicken, close the lid and cook for 20 minutes. Using gloves or oven mitts remove the block and, using tongs, turn the chicken over.

Replace the block/bricks and cook for about 20 minutes or until juices run clear when the thigh is pierced.

While chicken is cooking, boil the marinade for 12 minutes. Then add the lime juice, stir well and place in bowl to serve alongside chicken.

Transfer the whole chicken to cutting board and cover it loosely with foil. Let it stand for 10 minutes. Cut the chicken into breast, thigh, wing, and leg portions.

Serve with a small bowl of sauce at each place setting.





Wings with Nectarine-Onion Relish
Recipe courtesy of Barbecue America's Rick Browne

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 40 minutes

2 medium onions, finely chopped
1 teaspoon olive oil
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons honey
1 medium nectarine, chopped
Salt and freshly ground pepper to taste
12-18 chicken wings, depending on size

Mix all ingredients in a large bowl and pour into a sealable plastic bag, add the chicken wings making sure each wing is coated with relish (For more intense flavor, chill up to 8 hours.)

Drain wings and pour the relish into a large nonstick skillet and then bring the onion mixture to a boil and continue to heat (for at least 12 minutes) and cook over medium heat until relish has thickened and reduced by half.

Place thickened mixture in a blender and blend until a smooth thick relish.

Cook the chicken wings on wing rack or on grill until they are almost done, about 15-20 minutes, over high heat. Just before you remove them, brush each wing liberally with the relish, let them heat an additional 2-3 minutes, then serve as an appetizer.







Tropical Beans in a Boat
Recipe courtesy of Barbecue America's Rick Browne

Serves: 6 to 8
Preparation time: 25 minutes
Cooking time: 15 minutes

1 cup sweet onion, such as Vidalia, chopped
1 tablespoon butter
1/2 pound smoked bacon
1 pound chuck steak, cut into 1-inch pieces
2 cans (28 ounces) baked beans
1 whole pineapple, stem leaves left on
Sour cream for garnish

Place a cast iron skillet over a hot grill* and add onion and butter. Sauté onion until slightly browned. Remove onion from pan and set aside.

Add bacon to empty skillet on hot grill* and cook until crisp. Remove bacon, drain on paper towel and then chop into 1" pieces. Pour out half of the bacon fat, retaining rest in pan.

Add chuck steak to skillet and brown meat thoroughly. When meat is cooked, add bacon and stir well. Mix in beans and onion. Place skillet on grill* over indirect heat, until mixture boils.

Cut pineapple in half vertically, keeping leaves attached. Lay pineapple on round side. Remove pineapple with sharp knife or grapefruit spoon, leaving 1/2" at bottom and sides of pineapple. Chop scooped out pineapple into squares.

When ready to serve, gently fold 1 cup pineapple into bean mixture. Divide mixture evenly between pineapple halves.

Garnish with remaining chopped pineapple and dollop of sour cream.

*Follow same directions for stovetop cooking.

Marinated Raspberry Chicken Recipes

Marinated Raspberry Chicken Recipes
Marinated Raspberry Chicken


Ingredients:

•4 chicken breast, skinless and boneless

•1/4 c. stone-ground Dijon style mustard

•2 tbsp. brown sugar

•3 tbsp. water

•1 tbsp. raspberry wine vinegar
•1 tsp. olive oil

•2 cloves garlic, minced

•1/4 tsp. pepper


Preparation

Combine mustard, brown sugar, water, raspberry wine vinegar, olive oil,
garlic, and pepper. Pour marinade over chicken, coating well. Cover and
refrigerate for 2 hours or overnight. Remove chicken from marinade. Heat
marinade to boil and remove from heat to cool. When marinade has cooled,
grill chicken over medium hot coals, basting occasionally with marinade.

INSPIRATION: This chicken makes an excellent chicken salad. Cut chicken
into pieces and add mayonnaise, chopped celery and toasted slivered
almonds.

Serves 4

Free Recipes - Sugar Free Recipes World

Free Recipes - Sugar Free Recipes

Chicken Vesuvio

Chicken Vesuvio

1/2 cup flour

1/2 tsp black pepper

1/2 tsp. salt

1/2 tsp dried thyme

1/2 tsp rosemary

1/2 tsp oregano

1 chicken cut into 8 pieces (2-3 lbs.)

Mix all this together. Dredge chicken pieces in the flour,
shaking off excess. Heat 1/2 cup oil in heavy deep pan. Fry chicken
in batches. DO NOT CROWD, turning, until golden brown (about 15
minutes). Transfer chicken to paper towels to drain. Salt and pepper
immediately. 4 Russet potatoes, cut lengthwise into eights. Fry oil
that you used for chicken, turning until golden brown (about 10
minutes). Transfer to paper towels, salt and pepper. Preheat oven to
350 degrees. Pour off all oil, except for 1/4 inch. Carefully add 1
cup dry white wine, 4-8 minced cloves of garlic. Stir. Add the
browned chicken and potatoes to the sauce. Alternating the potatoes
with the chicken. Its ok to crowd it. Bake UNCOVERED until potatoes
are tender and chicken is tender. About 25-35 minutes. Serve chicken
and potatoes with juices and scatter platters with parsley. Serve with
french bread. I would make this up in advance in batches and bake them
in the throw away pans. You can just heat up pans as you need them. I
would even make this 3-4 days ahead of time. The longer the sauce
sits, the better it is.

Italian Salads Recipes - Italian Salads Recipe - Salad Recipes of Italy

Italian Salads Recipes - Italian Salads Recipe - Salad Recipes of Italy
Italian Salads


Chicken Biryiani Recipe

Ingredients
1 (3-pound) chicken, quartered
2-1/2 cups chicken stock
1 green serrano (medium-hot) chili, seeded and chopped
3 inches fresh ginger, peeled and sliced
2 cinnamon sticks, crushed
1/2 teaspoon sea-salt flakes
2 onions
6 tablespoons ghee (clarified butter)
1-1/4 cups basmati rice
20 green cardamom pods
6 whole cloves
1/4 cup blanched almonds
1/4 cup shelled pistachios, blanched and skinned
1/2 cup dried mango pieces, raisins or sultanas
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
4 garlic cloves, chopped
1 teaspoon saffron powder or 2 pinches saffron threads, crushed
Fresh cilantro leaves, chopped

Instructions
Place chicken, stock, chili, ginger, cinnamon and salt in a large, heavy
saucepan or flameproof casserole. Bring to a boil, cover, reduce heat,
and simmer 30 minutes or until fairly tender. Remove chicken to a plate
and set aside.

Pour cooking liquid into a measuring cup and add water if necessary to
make 2-1/2 cups.

Quarter onions, then separate into petal-like layers. Add ghee to
saucepan and heat until melted. Add onion and fry until golden. Remove
with a slotted spoon and set aside on a small plate.

Add rice, cardamom pods and cloves to pan; stir-fry 2 minutes or until
rice is browned slightly.

Return chicken to pan; add almonds, pistachios, mango, coriander, cumin
and garlic. Sprinkle saffron into mixture and cook 2 minutes.

Return stock and onions to pan, bring to a boil, reduce to a simmer,
cover, and cook, undisturbed, 12 to 15 minutes. Rice should be tender
and the liquid completely absorbed. Sprinkle cilantro on top.

Note: Though it is usual to remove the skin when cooking chicken in the
Indian way, if you leave it on, the flavor will be richer and even more
delicious.

Yield: 4 servings