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Chicken dishes
Chicken Supreme
1 can cream of mushroom soup
¼ teaspoon pepper
½ teaspoon salt
4 fluid oz milk
28g grated cheese
4 Chicken breasts
In ovenproof casserole dish mix all ingredients except
chicken and cheese bring to a simmer add chicken cover, and
cook for 25-30 min. sprinkle with cheese and place under
grill until cheese has melted. Serve with boiled
cauliflower, boiled potatoes, and fresh baps
Country Roast
Place chicken in an uncovered tin in very hot oven 450f mark
8 for twenty minutes.
Reduce heat to 275f-mark 1 pour 2 fluid oz boiling water
into tin. Cover and roast until tender allowing 25-30minutes
470g aprox do not baste. For a crispy skin uncover for the
last 30 minutes
Serve with roast potatoes, peas, Yorkshire pudding, and
basic brown sauce
Crusty Chicken
1k 200g - 1k430g aprox. Cut into pieces
70g melted butter or margarine
1 teaspoon salt ½ teaspoon pepper
112g golden crumbs
Wash and dry chicken pieces. Mix salt and pepper in melted
butter. Dip chicken pieces into mixture then roll in crumbs
until well coated. Place skin side up on baking tin lined
with foil.
Cook in oven 350f -mark 4 for about 1 hour. Don’t cover or
disturb chicken while cooking. Serve with boiled rice and
quick pepper sauce
Chicken breast in foil
Sprinkle each breast with salt and pepper. Dip into
evaporated milk then roll in flour. Brown in a little butter
or margarine in frying pan arrange breasts on squares of
foil. Wrap and put into oven Bake in moderate oven for 20-25
minutes 375f-mark 5
Serve with boiled noodles and a sweet and sour sauce 2
Chicken pilaff
750g chicken
375g long grain rice
1 large onion
1 teaspoon garlic puree
¾ teaspoon ginger puree
½ cup plain yoghurt
½ teaspoon pepper
2 teaspoons salt
6 tablespoons butter, or margarine.
1 large bay leaf
5cm cinnamon
1 teaspoon mixed herbs
2 hot chillies
Wash rice and drain. Cut chicken into 2 ½ cm pieces
Slice onion. Heat butter in pan and fry onion until
translucent
Add garlic and chicken, and cook until lightly brown.
Add yoghurt and ginger, and stir well
Put rice into pan and add salt, pepper, mixed herbs,
cinnamon, and bay leaf
Cover with water 3cm above rice. Dice chillies and add.
Bring to boil, cover and turn down to simmer until rice is
tender
Serve with salad and chapati
Curried chicken liver
450g Chicken liver
56g butter or margarine
1 small onion diced
½ teaspoon pepper
1 - 2 tablespoons curry powder
1 chicken stock cube
175ml water
4 cups hot cooked rice
Melt butter in deep frying pan
Cut livers in half and add to butter with onion
Cook for 5 min. Turning until liver is done
Add pepper, curry powder, water and stock cube.
Simmer for 6 - 8 minute longer
Serve over rice with Garlic bread
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